近年來，利用開水等將粉末飲料還原並將還原飲料填充於攜帶用保溫瓶等保溫容器中而於數小時內飲用之用途正在擴大。本發明者為了開發補強多酚之粉末飲料，而進行研究。其結果發現存在如下問題：關於含有單寧及綠原酸類作為多酚使綠原酸類高濃度化之粉末飲料，若將其還原並以還原飲料之形式長時間保存於保溫容器內，則於保存中不僅飲料之色調逐漸呈現綠色，而且風味亦降低。並且明確，此種問題不於綠原酸類濃度較低之情形、或使綠原酸類高濃度化且酸鹼性未達pH值5.0之情形時發生，而於使綠原酸類高濃度化且酸鹼性為自pH值5以上之弱酸性至中性之範圍內特異性地發生。 本發明係關於一種即便以已還原之狀態於自pH值5以上之弱酸性至中性之範圍內長時間保存，亦難以發生色調變化或風味之降低的補強多酚之粉末飲料或液體飲料。 本發明者發現，關於含有單寧及綠原酸類作為多酚之粉末飲料或液體飲料，藉由不僅一定地控制單寧與綠原酸類之量比，亦一定地控制蛋白質與綠原酸類之量比，而可獲得於pH值為5.0～7.0之自弱酸性至中性之範圍內難以發生色調變化或風味之降低的補強多酚之粉末飲料或液體飲料。 根據本發明，可提供一種即便以已還原之狀態於自pH值5以上之弱酸性至中性之範圍內長時間保存，亦難以發生色調變化或風味之降低的補強多酚之粉末飲料及液體飲料。 ＜粉末飲料＞ 於本說明書中，所謂「粉末飲料」意指溶解於液體中供於飲用之粉末食品。液體只要能夠還原為飲料則無特別限定，例如可列舉水、碳酸水、牛乳、豆乳等，液體之溫度不論。 本發明之粉末飲料只要於常溫(20℃±15℃，以下同義)下為固體則無特別限定，但就防腐・防菌或處理觀點而言，粉末飲料中之固形物成分量較佳為90質量%以上，更佳為94質量%以上，進而較佳為95質量%以上，特別較佳為97質量%以上。再者，所述固形物成分量之上限無特別限定，亦可為100質量%。此處，所謂「粉末飲料之固形物成分量」係指利用105℃之電恆溫乾燥機將粉末飲料乾燥3小時去除揮發物質後所得之殘餘物。 本發明之粉末飲料分別含有單寧作為成分(A)，含有綠原酸類作為成分(B)。此處，於本說明書中，所謂「單寧」係指藉由後述之實施例中所記載之方法而測定者，係包含非聚合體兒茶素類、沒食子酸、其酯及該等之縮合物之概念，所謂「非聚合體兒茶素類」係指將兒茶素、沒食子兒茶素、表兒茶素及表沒食子兒茶素等非沒食子酸酯體、與兒茶素沒食子酸酯、沒食子兒茶素沒食子酸酯、表兒茶素沒食子酸酯及表沒食子兒茶素沒食子酸酯等沒食子酸酯體合併之總稱。又，於本說明書中，所謂「綠原酸類」係指將3-咖啡醯奎尼酸、4-咖啡醯奎尼酸及5-咖啡醯奎尼酸之單咖啡醯奎尼酸、與3-阿魏醯奎尼酸、4-阿魏醯奎尼酸及5-阿魏醯奎尼酸之單阿魏醯奎尼酸合併之總稱。於本發明中，只要含有上述6種中之至少1種即可，較佳為含有6種全部。 本發明之粉末飲料以特定量比含有成分(A)與成分(B)。具體而言，成分(A)與成分(B)之質量比[(A)/(B)]為0.7～3.0，但就擔保健康功能、抑制色調、異味之觀點而言，較佳為0.80以上，更佳為0.85以上，進而較佳為0.90以上，特別較佳為0.96以上，又，就增強茶之香味及清爽之清香之觀點而言，較佳為2.80以下，更佳為2.50以下，進而較佳為2.20以下，進而更佳為1.30以下，特別較佳為1.20以下。作為所述質量比[(A)/(B)]之範圍，較佳為0.80～2.80，更佳為0.85～2.50，進而較佳為0.90～2.20，進而更佳為0.90～1.30，特別較佳為0.96～1.20。 本發明之粉末飲料中之成分(A)之含量就補強多酚、賦予清爽之清香之觀點而言較佳為10質量%以上，更佳為11質量%以上，進而較佳為12質量%以上，特別較佳為15質量%以上，又，就抑制色調變化及風味降低之觀點而言，較佳為20質量%以下，更佳為18質量%以下，進而較佳為17質量%以下。作為所述成分(A)之含量之範圍，於粉末飲料中較佳為10～20質量%，更佳為11～18質量%，進而較佳為12～17質量%，特別較佳為15～17質量%。再者，成分(A)之含量可依據通常已知之分析法進行分析，例如可藉由後述之實施例中所記載之方法進行測定。 本發明之粉末飲料中之成分(B)之含量就補強多酚、賦予清爽之清香之觀點而言較佳為5質量%以上，更佳為7質量%以上，進而較佳為7.5質量%以上，特別較佳為12質量%以上，又，就抑制色調變化及風味降低之觀點而言，較佳為25質量%以下，更佳為20質量%以下，進而較佳為18質量%以下，特別較佳為17質量%以下。作為所述成分(B)之含量之範圍，於粉末飲料中較佳為5～25質量%，更佳為7～20質量%，進而較佳為7.5～18質量%，特別較佳為12～17質量%。再者，成分(B)之含量可依據通常已知之分析法進行分析，例如可藉由後述之實施例中所記載之方法進行測定。 又，本發明之粉末飲料含有蛋白質作為成分(C)。成分(C)係主要來自調配成分者，但較通常所含有之量減少。具體而言，成分(C)之含量以成分(C)與成分(B)之質量比[(C)/(B)]計為0.05～0.23，但就擔保健康功能、增強茶之香味、抑制來自製劑之異味之觀點而言，較佳為0.06以上，更佳為0.07以上，進而較佳為0.08以上，進而更佳為0.090以上，特別較佳為0.095以上，又，就改善爽快感及含在口中時之不快之味道、增強茶之香味及清爽之清香、抑制色調變化之觀點而言，較佳為0.22以下，更佳為0.21以下，進而較佳為0.14以下，特別較佳為0.13以下。作為所述質量比[(C)/(B)]之範圍，較佳為0.06～0.22，更佳為0.07～0.22，進而較佳為0.08～0.21，進而較佳為0.08～0.14，進而更佳為0.090～0.13，特別較佳為0.095～0.13。 本發明之粉末飲料中之成分(C)之含量就抑制色調變化、改善爽快感及含在口中時之不快之味道、增強茶之香味之觀點而言較佳為3.0質量%以下，更佳為2.5質量%以下，進而較佳為2.2質量%以下，特別較佳為1.7質量%以下。再者，成分(C)之含量之下限值無特別限定，但就茶之香味觀點而言，於粉末飲料中較佳為1.0質量%以上，更佳為1.2質量%以上，進而較佳為1.3質量%以上，特別較佳為1.5質量%以上。作為所述成分(C)之含量之範圍，於粉末飲料中較佳為1.0～3.0質量%，更佳為1.2～2.5質量%，進而較佳為1.3～2.2質量%，進而更佳為1.3～1.7質量%，特別較佳為1.5～1.7質量%。再者，成分(C)之含量可依據通常已知之分析法進行分析，例如可藉由後述之實施例中所記載之方法進行測定。 本發明之粉末飲料可含有咖啡因作為成分(D)。本發明之粉末飲料中之成分(D)之含量以成分(B)與成分(D)之質量比[(D)/(B)]計，就改善爽快感、賦予清爽之清香之觀點而言，較佳為0.4以下，更佳為0.35以下，進而較佳為0.25以下，特別較佳為0.12以下，尤佳為0.10以下。再者，所述質量比[(D)/(B)]之下限值亦可為0，但就增強茶之香味之觀點而言，較佳為0.03以上，更佳為0.04以上，進而較佳為0.06以上。作為所述質量比[(D)/(B)]之範圍，較佳為0～0.4，更佳為0.03～0.35，進而較佳為0.04～0.35，進而更佳為0.06～0.25，特別較佳為0.06～0.12，尤佳為0.06～0.10。再者，成分(D)之含量可依據通常已知之分析法進行分析，例如可藉由後述之實施例中所記載之方法進行測定。 於本發明之粉末飲料中，可根據需要進而含有1種或2種以上甜味劑、酸味劑、抗氧化劑、香料、果汁萃取物、果實片、果實粉末、花草茶、礦物質、維生素、pH值調整劑、賦形劑、結合劑、崩解劑、潤滑劑、增量劑、界面活性劑、分散劑、緩衝劑、稀釋劑、品質穩定劑等添加劑。再者，該等添加劑之含量可於不阻礙本發明之目的之範圍內適宜設定。 本發明之粉末飲料係以成分(B)之濃度成為0.3質量%之方式用100 mL之水進行還原時之pH值成為5.0～7.0，但就抑制酸味之觀點而言，較佳為5.2以上，更佳為5.4以上，進而較佳為5.7以上，又，就改善爽快感、抑制色調變化之觀點而言，較佳為6.8以下，更佳為6.4以下，進而較佳為6.2以下。作為所述pH值之範圍，較佳為5.2～6.8，更佳為5.4～6.4，進而較佳為5.7～6.2。再者，pH值係將溫度調整至20℃而藉由pH計進行測定。 於本發明中，為了設為此種pH值，可含有pH值調整劑。作為pH值調整劑，可列舉酸、鹼，只要為由食品衛生法承認使用者則無特別限定。例如作為酸，可列舉：檸檬酸、乳酸、酒石酸、琥珀酸、蘋果酸、抗壞血酸等有機酸；磷酸、鹽酸等無機酸或該等之鹽，又，作為鹼，可列舉：氫氧化鉀、氫氧化鈉、生石灰、碳酸鈉、碳酸氫鈉等。pH值調整劑可以成為所需之pH值之方式適宜選擇選自酸及鹼中之至少一種。 於本發明中，藉由採用此種構成，不僅可抑制製成還原飲料時之風味之降低，亦可抑制色調變化。例如關於以成分(B)之濃度成為0.3質量%之方式用100 mL之水還原粉末飲料而成之還原飲料，例如可於在20℃下保存24小時之情形時，將藉由後述之實施例中所記載之「色調變化之評價」所求出之還原飲料的濁度之變化(△OD680)設為：較佳為0.2以下，更佳為0.15以下，進而較佳為0.10以下，進而較佳為0.020以下，進而更佳為0.015以下，特別較佳為0.010以下。 本發明之粉末飲料係例如用水通常稀釋至10～200倍、較佳為30～150倍而飲用者。作為本發明之粉末飲料之製品形態，例如可製成：容器裝於瓶等中，於飲用時用匙子等測量杯子1杯分量者；收容有1杯分量之杯子類型；將每杯子1杯分量進行分開包裝而成者等。再者，杯子之容量較佳為180～320 mL，又，分開包裝之內容量可以匹配杯子容量之方式適宜設定。其中，就容易享受本發明之效果之觀點而言，較佳為將每杯子1杯分量進行分開包裝而成者，例如可列舉：條棒包裝者、枕形包裝者。分開包裝與一般之粉末飲料或粉末食品同樣地，可利用以鋁蒸鍍膜等作為材質之包裝材料進行包裝。再者，容器內及包裝材料內可填充氮氣，又，包裝材料就維持品質之方面而言較佳為透氧性較低者。 本發明之粉末飲料可根據慣例方法進行製造，可採用適宜之方法。例如可將成分(A)～(C)、視需要而定之其他成分以質量比[(A)/(B)]及質量比[(C)/(B)]成為上述範圍內之方式進行混合而製造。成分(A)～(C)之混合順序無特別限定，可以任意順序添加，亦可將3者同時添加。作為混合方法，可採用攪拌、震盪等適宜之方法，但亦可使用混合裝置。混合裝置之混合方式可為容器旋轉型，亦可為容器固定型。作為容器旋轉型，例如可採用：水平圓筒型、V型、雙錐型、立方型等。又，作為容器固定型，例如可採用：帶型、螺旋型、圓錐螺旋型、槳型、流動層型、飛利浦攪拌機(Philips Blender)等。又，亦可藉由公知之造粒法製成造粒物。作為造粒方法，例如可列舉：噴霧造粒、流動層造粒、壓縮造粒、滾動造粒、攪拌造粒、擠壓造粒、粉末被覆造粒等。再者，造粒條件可根據造粒方法適宜選擇。 成分(A)可使用市售之試劑，亦可以富含成分(A)之植物之萃取物之形態含有。作為植物萃取物，只要含有成分(A)則無特別限定，例如可列舉茶葉、柿葉、栗皮等之萃取物。其中，就單寧含量、風味觀點而言，較佳為茶萃取物。再者，植物萃取物可含有1種或2種以上。 作為茶葉，例如可列舉：茶(Camellia)屬、例如選自中國變種(C. sinensis var.sinensis)(包含籔北種)、阿薩姆變種(C. sinensis var.assamica)及該等之雜種中之茶葉(Camellia sinensis)。茶葉根據其加工方法而分類為不醱酵茶、半醱酵茶、醱酵茶，該等可適宜選擇1種或2種以上而使用。 作為不醱酵茶葉，例如可列舉煎茶、番茶、碾茶、釜炒茶、莖茶、棒茶、芽茶等綠茶葉，亦可實施加熱加工。又，作為半醱酵茶葉，例如可列舉：鐵觀音、色種、黃金桂、武夷岩茶等烏龍茶葉。進而，作為醱酵茶葉，可列舉：大吉嶺茶、阿薩姆茶、斯里蘭卡茶等紅茶葉。茶葉可使用1種或2種以上。其中，就單寧含量、風味觀點而言，較佳為不醱酵茶葉，進而較佳為綠茶、焙茶。 作為萃取方法，例如可採用捏合萃取、攪拌萃取(批次萃取)、對流萃取(滴濾萃取)、管柱萃取等公知之方法。又，萃取條件無特別限定，可根據萃取方法適宜選擇。又，可使用三井農林公司製造之「Polyphenon」、伊藤園公司製造之「THEA-FLAN」、太陽化學公司製造之「Sunphenon」等市售之綠茶萃取物。 又，成分(B)可使用市售之試劑，亦可以富含成分(B)之植物之萃取物之形態含有。作為植物萃取物，只要含有成分(B)則無特別限定，例如可列舉：葵花籽、蘋果未完熟果實、咖啡豆、肉桂葉、松科植物之毬果、松科植物之種子殼、甘蔗、南天竹之葉、牛蒡、茄子之皮、梅之果實、款冬蒲公英、葡萄科植物等之萃取物。植物萃取物可含有1種或2種以上。其中，就綠原酸類含量、風味觀點而言，較佳為咖啡萃取物。 萃取中所使用之咖啡豆可為生咖啡豆，亦可為焙煎咖啡豆，但就綠原酸類含量等觀點而言，較佳為選自生咖啡豆及淺焙煎咖啡豆中之至少一種。淺焙煎咖啡豆之L值就綠原酸類含量等觀點而言，較佳為27以上，更佳為35以上，進而較佳為40以上，又，就風味觀點而言，較佳為未達62，更佳為60以下，進而較佳為55以下。作為淺焙煎咖啡豆之L值之範圍，較佳為27以上且未達62，更佳為35～60，進而較佳為40～55。此處，於本說明書中，所謂「L值」係指將黑色設為L值0且將白色設為L值100，而利用色差計測定焙煎咖啡豆之亮度而得者。 作為咖啡豆之種類，例如可列舉：阿拉比卡種、羅布斯塔種、利伯利卡種、阿拉布斯塔種等。又，作為咖啡豆之產地，例如可列舉：巴西、哥倫比亞、坦桑尼亞、新西蘭、吉力馬劄羅、曼特寧、藍山、危地馬拉等。於本發明中，亦可混合1種或2種以上豆種、產地不同之咖啡豆而使用。 萃取方法及萃取條件無特別限定，可藉由公知之方法及條件而進行，但於使用咖啡萃取物之情形時，為了將成分(B)與成分(C)之質量比[(C)/(B)]容易地控制於上述範圍內，較佳為使用向咖啡萃取物中添加乙醇而去除乙醇沈澱物者，亦可使用進而進行活性碳處理者。咖啡萃取物之精製操作例如可採用日本專利特開2004-222719號公報、日本專利特開2006-174746號公報等中所記載之方法。再者，活性碳只要為一般用於工業上者則無特別限制。又，作為活性碳之處理方法，可為批次式及連續式之任一方式。 又，植物萃取物可根據粉末飲料之製造方法進行濃縮或乾燥。作為濃縮方法，例如可列舉：於常壓下進行溶劑之蒸發之常壓濃縮法、於減壓下進行溶劑之蒸發之減壓濃縮法、藉由膜分離而去除溶劑之膜濃縮法等。作為乾燥方法，例如可採用噴霧乾燥、冷凍乾燥等公知之方法。 又，本發明之粉末飲料可填充於包裝體中。作為包裝體，例如可列舉壇、罐、瓶、箱型容器、條棒型包裝體、枕型包裝體等。再者，於將本發明之粉末飲料填充於包裝體中時，可使用市售之填充機。 ＜液體飲料＞ 於本說明書中，所謂「液體飲料」意指於常溫下保持液狀形態之食品，即無需稀釋而可直接飲用之食品(Ready To Drink，即飲產品，RTD)。 本發明之液體飲料分別含有單寧作為成分(A)，含有綠原酸類作為成分(B)，以特定之量比含有成分(A)與成分(B)。具體而言，成分(A)與成分(B)之質量比[(A)/(B)]為0.7～3.0，但就擔保健康功能、抑制色調、異味之觀點而言，較佳為0.80以上，更佳為0.85以上，進而較佳為0.90以上，特別較佳為0.96以上，又，就增強茶之香味及清爽之清香之觀點而言，較佳為2.80以下，更佳為2.50以下，進而較佳為2.20以下，進而更佳為1.30以下，特別較佳為1.20以下。作為所述質量比[(A)/(B)]之範圍，較佳為0.80～2.80，更佳為0.85～2.50，進而較佳為0.90～2.20，進而更佳為0.90～1.30，特別較佳為0.96～1.20。 本發明之液體飲料中之成分(A)之含量就補強多酚、賦予清爽之清香之觀點而言較佳為0.09質量%以上，更佳為0.15質量%以上，進而較佳為0.18質量%以上，又，就抑制色調變化及風味降低之觀點而言，較佳為0.70質量%以下，更佳為0.60質量%以下，進而較佳為0.50質量%以下。作為所述成分(A)之含量之範圍，於液體飲料中較佳為0.09～0.70質量%，更佳為0.15～0.60質量%，進而較佳為0.18～0.50質量%。再者，成分(A)之含量例如可藉由後述之實施例中所記載之方法進行測定。 本發明之液體飲料中之成分(B)之含量為0.1～0.5質量%，但就補強多酚、賦予清爽之清香之觀點而言，較佳為0.12質量%以上，更佳為0.15質量%以上，進而較佳為0.20質量%以上，又，就抑制色調變化及風味降低之觀點而言，較佳為0.47質量%以下，更佳為0.45質量%以下，進而較佳為0.40質量%以下。作為所述成分(B)之含量之範圍，於液體飲料中較佳為0.12～0.47質量%，更佳為0.15～0.45質量%，進而較佳為0.20～0.40質量%。再者，成分(B)之含量例如可藉由後述之實施例中所記載之方法進行測定。 又，本發明之液體飲料含有蛋白質作為成分(C)。成分(C)係主要來自調配成分者，但較通常所含有之量減少。具體而言，成分(C)之含量以成分(C)與成分(B)之質量比[(C)/(B)]計為0.05～0.23，但就擔保健康功能、增強茶之香味、抑制來自製劑之異味之觀點而言，較佳為0.06以上，更佳為0.07以上，進而較佳為0.08以上，進而更佳為0.090以上，特別較佳為0.095以上，又，就改善爽快感及含在口中時之不快之味道、增強茶之香味及清爽之清香、抑制色調變化之觀點而言，較佳為0.22以下，更佳為0.21以下，進而較佳為0.14以下，特別較佳為0.13以下。作為所述質量比[(C)/(B)]之範圍，較佳為0.06～0.22，更佳為0.07～0.22，進而較佳為0.08～0.21，進而較佳為0.08～0.14，進而更佳為0.090～0.13，特別較佳為0.095～0.13。 本發明之液體飲料中之成分(C)之含量就茶之香味觀點而言較佳為0.009質量%以上，更佳為0.015質量%以上，進而較佳為0.020質量%以上，又，就抑制色調變化、改善爽快感及含在口中時之不快之味道、增強茶之香味之觀點而言，較佳為0.070質量%以下，更佳為0.065質量%以下，進而較佳為0.055質量%以下。作為所述成分(C)之含量之範圍，於液體飲料中較佳為0.009～0.070質量%，更佳為0.015～0.065質量%，進而較佳為0.020～0.055質量%。再者，成分(C)之含量例如可藉由後述之實施例中所記載之方法進行測定。 本發明之液體飲料可含有咖啡因作為成分(D)。就改善爽快感、賦予清爽之清香之觀點而言，本發明之粉末飲料中之成分(D)之含量以成分(B)與成分(D)之質量比[(D)/(B)]計較佳為0.4以下，更佳為0.35以下，進而較佳為0.25以下，特別較佳為0.12以下，尤佳為0.10以下。再者，所述質量比[(D)/(B)]之下限值亦可為0，但就增強茶之香味之觀點而言，較佳為0.03以上，更佳為0.04以上，進而較佳為0.06以上。作為所述質量比[(D)/(B)]之範圍，較佳為0～0.4，更佳為0.03～0.35，進而較佳為0.04～0.35，進而更佳為0.06～0.25，特別較佳為0.06～0.12，尤佳為0.06～0.10。再者，成分(D)之含量例如可藉由後述之實施例中所記載之方法進行測定。 本發明之液體飲料之pH值為5.0～7.0，但就抑制酸味之觀點而言，較佳為5.2以上，更佳為5.4以上，進而較佳為5.7以上，又，就改善爽快感、抑制色調變化之觀點而言，較佳為6.8以下，更佳為6.4以下，進而較佳為6.2以下。作為所述pH值之範圍，較佳為5.2～6.8，更佳為5.4～6.4，進而較佳為5.7～6.2。再者，pH值係將溫度調整至20℃而藉由pH計進行測定。 於本發明之液體飲料中，可根據需要進而含有1種或2種以上之上述pH值調整劑及添加劑。再者，pH值調整劑及添加劑之含量可於不阻礙本發明之目的之範圍內適宜設定。 又，本發明之液體飲料可填充於以聚對苯二甲酸乙二酯為主成分之成形容器(所謂之PET瓶)、金屬罐、與金屬箔或塑膠膜複合之紙容器、瓶等普通包裝容器中而以罐裝飲料之形式提供。 本發明之液體飲料可加熱殺菌完畢。作為加熱殺菌方法，只要為符合理當應用之法規(於日本為食品衛生法)所規定之條件者則無特別限定。例如可列舉：蒸煮殺菌法、高溫短時殺菌法(HTST法)、超高溫殺菌法(UHT法)等。又，亦可根據飲料組合物之容器之種類適宜選擇加熱殺菌法，例如，於如金屬罐般可在將飲料填充於容器中後對每個容器進行加熱殺菌之情形時，可採用蒸煮殺菌。又，關於如PET瓶、紙容器般無法進行蒸煮殺菌者，可採用預先將飲料於與上述相同之殺菌條件下進行加熱殺菌，並於無菌環境下填充至已殺菌處理之容器中之滅菌填充、或熱裝填充等。 本發明之液體飲料藉由採用上述構成，例如可於將成分(B)之濃度設為0.1～0.5質量%並於20℃下保存24小時之情形時，將藉由後述之實施例中所記載之「色調變化之評價」所求出之還原飲料的濁度之變化(△OD680)設為：較佳為0.2以下，更佳為0.15以下，進而較佳為0.10以下，進而較佳為0.020以下，進而更佳為0.015以下，特別較佳為0.010以下。 本發明之液體飲料可藉由適宜之方法進行製造。例如可調配成分(A)、(B)及(C)，並將成分(B)之含量、質量比[(A)/(B)]、質量比[(C)/(B)]及pH值調整至特定範圍內而製造。又，亦可將上述本發明之粉末飲料以成分(B)之含量成為特定範圍內之方式例如利用水進行還原而製造。 [實施例] 1.單寧之分析 試樣中之單寧量之測定係藉由酒石酸鐵法，將沒食子酸乙酯用作標準溶液，以沒食子酸之換算量計求出(參考文獻：「綠茶多酚」飲食料品用功能性素材有效利用技術系列No.10)。 用水將粉末試樣溶解至能夠適宜測量吸光度之濃度而作為試樣。利用酒石酸鐵標準溶液5 mL使試樣5 mL顯色，利用磷酸緩衝液定溶至25 mL，於540 nm下測定吸光度，根據由沒食子酸乙酯所得之檢量線求出單寧量。 酒石酸鐵標準溶液之製備：用蒸餾水將硫酸亞鐵・七水合物100 mg、酒石酸鈉・鉀(羅謝耳鹽)500 mg製成100 mL。 磷酸緩衝液之製備：將1/15 mol/L磷酸氫二鈉溶液與1/15 mol/L磷酸二氫鈉溶液進行混合並調整至pH值7.5。 2.綠原酸類及咖啡因之分析 向試樣2 g中注入85℃之純水180 mL，並進行攪拌後，分注至小瓶中而分析。 分析機器使用HPLC(high performance liquid chromatography，高效液相層析儀)。裝置之構成組件之型號如下所述。 ・UV-VIS檢測器：L-2420(Hitachi High-Technologies(股)) ・管柱烘箱：L-2300(Hitachi High-Technologies(股)) ・泵：L-2130(Hitachi High-Technologies(股)) ・自動取樣器：L-2200(Hitachi High-Technologies(股)) ・管柱：Cadenza CD-C18 內徑4.6 mm×長度150 mm，粒徑3 μm(Imtakt(股)) 分析條件如下所述。 ・樣品注入量：10 μL ・流量：1.0 mL/min ・UV-VIS檢測器設定波長： 綠原酸類 325 nm 咖啡因 270 nm ・管柱烘箱設定溫度：35℃ ・溶離液A：係用水稀釋乙腈而將乙腈濃度設為5(V/V)%之溶液，即包含0.05 M乙酸、0.1mM 1-羥基乙烷-1,1-二膦酸、及10 mM乙酸鈉之溶液 ・溶離液B：乙腈 濃度梯度條件(體積%) 時間 溶離液A 溶離液B 0.0分鐘 100% 0% 10.0分鐘 100% 0% 15.0分鐘 95% 5% 20.0分鐘 95% 5% 22.0分鐘 92% 8% 50.0分鐘 92% 8% 52.0分鐘 10% 90% 60.0分鐘 10% 90% 60.1分鐘 100% 0% 70.0分鐘 100% 0% 於HPLC中，準確稱量試樣1 g後，用溶離液A定容至10 mL，並用薄膜過濾器(GL層析盤25A，孔徑0.45 μm，GL Science Inc.(股))進行過濾後供於分析。 綠原酸類之保存時間 6種綠原酸類 ・單咖啡醯奎尼酸：5.3分鐘、8.8分鐘、11.6分鐘共3點 ・單阿魏醯奎尼酸：13.0分鐘、19.9分鐘、21.0分鐘共3點 以5-咖啡醯奎尼酸作為標準物質自此處所求出之6種綠原酸類之面積值求出綠原酸類之含量(質量%)。 再者，咖啡因之分析除將咖啡因設為標準物質以外，與綠原酸類同樣地實施。咖啡因之保存時間為18.9分鐘。 3.蛋白質之分析 1)定量 藉由考馬斯藍染色法(Bradford)法進行蛋白質之定量。具體而言，如下所述。 ・套組名：蛋白定量試劑盒 ・製造商：Dojindo Molecular Technologies, Inc. 標準直線之製作係依據套組之說明書而進行。將4000 μg/mL之標準BSA(Bovine Serum Albumin，牛血清白蛋白)溶液用純水依序稀釋成1/2，製備2000 μg/mL、1000 μg/mL、500 μg/mL、250 μg/mL、125 μg/mL、63 μg/mL、31 μg/mL、0 μg/mL之BSA稀釋液。採取各濃度之檢量線稜線用BSA稀釋液、或樣品100 μL。向本液中加入2.5 mL之CBB solution(Coomassie brilliant blue solution，考馬斯亮藍溶液)液，於試管內充分混合。於混合後，移換至分光光度用單元，測定600 nm之吸光度。自所測定之吸光度減去空白組之吸光度，製成BSA濃度、與吸光度之檢量線，從而求出樣品之蛋白質濃度。 4. pH值之測定 以綠原酸類濃度成為0.3質量%之方式用100 mL之水將粉末飲料溶解後，利用pH計(HORIBA 小型化pH計，堀場製作所製造)於20℃下而測定。又，關於液體飲料，將飲料溫度調整至20℃，利用上述pH計而測定。 5.色調變化之評價 以綠原酸類濃度成為0.3質量%之方式用100 mL之水溶解粉末飲料而製備試樣S後，利用濁度計(U-2010 HITACHI公司製造)以波長680 nm、90°投射散射比較方式於20℃下測定保存前之試樣S之濁度、與在20℃下保存24小時後之試樣S之濁度。然後，藉由下述式求出保存前後之試樣之濁度(OD680)之差分作為色調變化。 色調變化(△OD680)＝(保存後之試樣S之濁度)－(保存前之試樣S之濁度) 6.官能評價 關於以綠原酸類濃度成為0.3質量%之方式用100 mL之水溶解粉末飲料而得之還原飲料之「爽快感」、「酸味」、「含在口中時之不快之味道」、「清爽之清香(清新之香氣)」、「來自製劑之異味(如大豆一般之異味)」及「茶之香味」，4名專業官能檢查員根據下述基準進行飲用試驗，其後藉由協商而決定評分。 爽快感之評價基準 爽快感之評價係將實施例6之還原飲料之爽快感設為評分「5」，將比較例2之還原飲料之爽快感設為評分「2」，從而根據下述5等級而評價。 5：感覺爽快 4：感覺些許爽快 3：感覺少許爽快 2：感覺不太爽快 1：不感覺爽快 酸味之評價基準 酸味之評價係將實施例6之還原飲料之酸味設為評分「5」，將比較例1之還原飲料之酸味設為評分「2」，從而根據下述5等級而評價。 5：完全感覺不到 4：不太能感覺到 3：稍微感覺到 2：感覺到一些 1：感覺到 含在口中時之不快之味道之評價基準 含在口中時之不快之味道之評價係將實施例6之還原飲料之酸味設為評分「5」，將比較例3之還原飲料之含在口中時之不快之味道設為評分「1」，從而根據下述5等級而評價。 5：完全感覺不到 4：不太能感覺到 3：稍微感覺到 2：感覺到一些 1：感覺到 清爽之清香 清爽之清香之評價係將實施例6之還原飲料之清爽之清香設為評分「5」，將比較例3之還原飲料之清爽之清香設為評分「1」，從而根據下述5等級而評價。 5：清香濃郁 4：清香稍微濃郁 3：清香稍微清淡 2：清香清淡 1：無清香 來自製劑之異味 來自製劑之異味之評價係將實施例6之還原飲料之來自製劑之異味設為評分「5」，將比較例3之還原飲料之來自製劑之異味設為評分「1」，從而根據下述5等級而評價。 5：無來自製劑之異味 4：基本上無來自製劑之異味 3：有少許來自製劑之異味 2：來自製劑之異味稍微強烈 1：來自製劑之異味強烈 茶之香味之評價基準 茶之香味之評價係將實施例6之還原飲料之茶之香味設為評分「5」，將比較例3之還原飲料之茶之香味設為評分「1」，從而根據下述5等級而評價。 5：有 4：有些許 3：有一點 2：基本上無 1：無 製造例1 綠原酸類製劑A之製造 向含咖啡因之生咖啡豆萃取物(GCE-M3903：佐藤食品公司製造，固形物成分濃度20 w/v%)中緩慢添加乙醇，並調整至乙醇濃度60%。其後，相對於生咖啡豆萃取物之固形物成分添加75 w/v%之活性碳(白鷺WH2C，Japan Enviro Chemicals公司製造)，並攪拌2小時。其後，用2號濾紙過濾，繼而利用0.2 μm薄膜過濾器進行再次過濾。將濾液於40℃下蒸餾去除乙醇。調整水分含量將固形物成分調整至20 w/v%後，進行噴霧乾燥，而獲得綠原酸類製劑A。噴霧乾燥機使用Pal bis mini spray GA32型(Yamato Scientific公司製造)，於入口溫度150℃、出口溫度70℃下進行乾燥。 製造例2 綠原酸類製劑B之製造 於85℃下向200℃下焙煎之L60之咖啡豆粉末35 g中注水540 mL，進行浸漬萃取。其後，利用噴霧乾燥器使本萃取液乾燥，而獲得綠原酸類製劑B。 實施例1～13、比較例1～3及參考例 以表1所示之比率混合各成分，而獲得粉末飲料。將所獲得之粉末飲料之分析結果示於表1。 [表1]
自表1可知，藉由不僅一定地控制(A)單寧與(B)綠原酸類之量比[(A)/(B)]，亦一定地控制(C)蛋白質與(B)綠原酸類之量比[(C)/(B)]，可獲得於pH值為5.0～7.0之自弱酸性至中性之範圍內難以發生色調變化或風味之降低之補強多酚粉末飲料。 實施例14～18及比較例4、5 以綠原酸類濃度成為表2所示之濃度之方式用水(20℃)稀釋實施例6中所獲得之粉末飲料，而製備液體飲料100 mL。繼而，測定於20℃下保存24小時後之色調變化(△OD680)。將其結果一併示於表2。再者，實施例14～18及比較例4、5之飲料均為pH值(20℃)為6.1。 [表2]
自表2可知，即便以已還原之狀態於自pH值5以上之弱酸性至中性之範圍內長時間保存，只要綠原酸濃度為0.5質量%以下，則亦顯著抑制色調變化。In recent years, the use of reducing powdered beverages with boiled water, etc. and filling the reduced beverages in heat-preserving containers such as portable thermos and drinking them within a few hours is expanding. The inventors conducted research in order to develop a polyphenol-reinforcing powder beverage. As a result, it was found that the following problems exist: Regarding powdered beverages that contain tannins and chlorogenic acids as polyphenols to increase the concentration of chlorogenic acids, if they are reduced and stored in a heat-preserving container as a reduced beverage for a long time, it should be stored Not only does the color of the beverage gradually appear green, but the flavor also decreases. And it is clear that this problem does not occur when the concentration of chlorogenic acids is low, or when the concentration of chlorogenic acids is high and the acidity and alkalinity does not reach pH 5.0, but when the concentration of chlorogenic acids is high and acidic Alkalinity occurs specifically in the range of pH 5 or higher from weakly acidic to neutral. The present invention relates to a powdered or liquid beverage of fortified polyphenols that is difficult to change in color tone or decrease in flavor even if stored in a reduced state in a weakly acidic to neutral range from pH 5 or higher for a long time. The present inventors found that with regard to powdered beverages or liquid beverages containing tannins and chlorogenic acids as polyphenols, by not only controlling the ratio of tannins to chlorogenic acids, but also controlling the amounts of protein and chlorogenic acids. Compared with, it is possible to obtain a powdered or liquid beverage of fortified polyphenols that is difficult to change in color tone or decrease in flavor in the range of pH 5.0 to 7.0 from weakly acidic to neutral. According to the present invention, it is possible to provide a powdered beverage and liquid of fortified polyphenols that are difficult to change in color tone or decrease in flavor even if stored in a weakly acidic to neutral range from pH 5 or higher in a reduced state for a long time Drink. <Powdered beverages> In this specification, the so-called "powdered beverages" means powdered foods that are dissolved in liquid for drinking. The liquid is not particularly limited as long as it can be reduced to a beverage, and examples include water, carbonated water, cow milk, soy milk, etc., regardless of the temperature of the liquid. The powdered beverage of the present invention is not particularly limited as long as it is solid at room temperature (20℃±15℃, the same meaning below), but from the viewpoint of antiseptic, antibacterial or handling, the solid content of the powdered beverage is preferably 90 Mass% or more, more preferably 94% by mass or more, still more preferably 95% by mass or more, particularly preferably 97% by mass or more. In addition, the upper limit of the amount of the solid content is not particularly limited, and it may be 100% by mass. Here, the so-called "solid content of the powder beverage" refers to the residue obtained by drying the powder beverage with an electric constant temperature dryer at 105°C for 3 hours to remove volatile substances. The powdered beverages of the present invention respectively contain tannins as component (A) and chlorogenic acids as component (B). Here, in this specification, the so-called "tannins" are those measured by the method described in the examples described later, and include non-polymer catechins, gallic acid, their esters, and the like The concept of condensate, the so-called "non-polymer catechins" refers to non-gallic acid esters such as catechins, gallocatechins, epicatechins and epigallocatechins , With catechin gallate, gallocatechin gallate, epicatechin gallate and epigallocatechin gallate and other gallic acid The general term for the combination of esters. In addition, in this specification, the so-called "chlorogenic acids" refers to the combination of 3-caffeic quinic acid, 4-caffeic quinic acid and 5-caffeic quinic acid of mono-caffeic quinic acid, and 3- Ferulic acid, 4-ferulic quinic acid and 5-ferulic quinic acid of mono-ferulic quinic acid combined collectively. In the present invention, as long as it contains at least one of the above six types, it is preferable to contain all of the six types. The powder beverage of the present invention contains ingredient (A) and ingredient (B) in a specific amount ratio. Specifically, the mass ratio of component (A) to component (B) [(A)/(B)] is 0.7 to 3.0, but from the viewpoint of ensuring health function, suppressing color tone, and odor, it is preferably 0.80 or more , More preferably 0.85 or more, still more preferably 0.90 or more, particularly preferably 0.96 or more, and from the viewpoint of enhancing the aroma and refreshing fragrance of tea, it is preferably 2.80 or less, more preferably 2.50 or less, and further It is preferably 2.20 or less, still more preferably 1.30 or less, and particularly preferably 1.20 or less. The range of the mass ratio [(A)/(B)] is preferably 0.80 to 2.80, more preferably 0.85 to 2.50, still more preferably 0.90 to 2.20, still more preferably 0.90 to 1.30, particularly preferred It is 0.96 to 1.20. The content of the component (A) in the powdered beverage of the present invention is preferably 10% by mass or more, more preferably 11% by mass or more, and still more preferably 12% by mass or more from the viewpoint of strengthening polyphenols and imparting a refreshing fragrance It is particularly preferably 15% by mass or more, and from the viewpoint of suppressing the change in hue and the decrease in flavor, it is preferably 20% by mass or less, more preferably 18% by mass or less, and still more preferably 17% by mass or less. The range of the content of the component (A) is preferably 10-20% by mass in the powdered beverage, more preferably 11-18% by mass, still more preferably 12-17% by mass, and particularly preferably 15- 17% by mass. Furthermore, the content of the component (A) can be analyzed according to a generally known analysis method, for example, it can be measured by the method described in the examples described later. The content of the component (B) in the powdered beverage of the present invention is preferably 5% by mass or more, more preferably 7% by mass or more, and still more preferably 7.5% by mass or more from the viewpoint of strengthening polyphenols and imparting a refreshing fragrance , Particularly preferably 12% by mass or more, and from the viewpoint of suppressing color change and flavor reduction, it is preferably 25% by mass or less, more preferably 20% by mass or less, and still more preferably 18% by mass or less, especially Preferably it is 17 mass% or less. The range of the content of the component (B) is preferably 5-25% by mass in the powdered beverage, more preferably 7-20% by mass, still more preferably 7.5-18% by mass, and particularly preferably 12- 17% by mass. Furthermore, the content of the component (B) can be analyzed according to a generally known analysis method, for example, it can be measured by the method described in the examples described later. In addition, the powdered beverage of the present invention contains protein as a component (C). Component (C) is mainly derived from blending ingredients, but the amount contained is less than usual. Specifically, the content of ingredient (C) is calculated as the mass ratio of ingredient (C) to ingredient (B) [(C)/(B)] from 0.05 to 0.23, but it guarantees health functions, enhances the aroma of tea, and inhibits From the standpoint of off-flavors from the preparation, it is preferably 0.06 or more, more preferably 0.07 or more, still more preferably 0.08 or more, still more preferably 0.090 or more, particularly preferably 0.095 or more, in order to improve the refreshing feeling and the content From the viewpoints of unpleasant taste in the mouth, enhanced tea aroma and refreshing fragrance, and suppression of color change, it is preferably 0.22 or less, more preferably 0.21 or less, still more preferably 0.14 or less, particularly preferably 0.13 or less . The range of the mass ratio [(C)/(B)] is preferably 0.06 to 0.22, more preferably 0.07 to 0.22, still more preferably 0.08 to 0.21, still more preferably 0.08 to 0.14, and still more preferably It is 0.090 to 0.13, particularly preferably 0.095 to 0.13. The content of the component (C) in the powder beverage of the present invention is preferably 3.0% by mass or less, more preferably from the viewpoints of suppressing color change, improving refreshing feeling and unpleasant taste when contained in the mouth, and enhancing the aroma of tea 2.5% by mass or less, more preferably 2.2% by mass or less, particularly preferably 1.7% by mass or less. Furthermore, the lower limit of the content of the component (C) is not particularly limited, but from the viewpoint of the flavor of tea, it is preferably 1.0% by mass or more in powdered beverages, more preferably 1.2% by mass or more, and still more preferably 1.3% by mass or more, particularly preferably 1.5% by mass or more. The range of the content of the component (C) in the powder beverage is preferably 1.0-3.0% by mass, more preferably 1.2-2.5% by mass, still more preferably 1.3-2.2% by mass, and still more preferably 1.3- 1.7% by mass, particularly preferably 1.5 to 1.7% by mass. Furthermore, the content of the component (C) can be analyzed according to a generally known analysis method, for example, it can be measured by the method described in the examples described later. The powder beverage of the present invention may contain caffeine as component (D). The content of ingredient (D) in the powdered beverage of the present invention is calculated by the mass ratio of ingredient (B) to ingredient (D) [(D)/(B)], from the viewpoint of improving refreshing feeling and imparting refreshing fragrance , Preferably 0.4 or less, more preferably 0.35 or less, still more preferably 0.25 or less, particularly preferably 0.12 or less, and particularly preferably 0.10 or less. Furthermore, the lower limit of the mass ratio [(D)/(B)] can also be 0, but from the viewpoint of enhancing the aroma of tea, it is preferably 0.03 or more, more preferably 0.04 or more, and more Preferably, it is 0.06 or more. The range of the mass ratio [(D)/(B)] is preferably 0 to 0.4, more preferably 0.03 to 0.35, still more preferably 0.04 to 0.35, still more preferably 0.06 to 0.25, particularly preferably It is 0.06 to 0.12, particularly preferably 0.06 to 0.10. Furthermore, the content of the component (D) can be analyzed according to a generally known analysis method, for example, it can be measured by the method described in the examples described later. The powdered beverage of the present invention may further contain one or more sweeteners, sour agents, antioxidants, flavors, fruit juice extracts, fruit flakes, fruit powder, herbal tea, minerals, vitamins, and pH as needed. Value adjusters, excipients, binders, disintegrants, lubricants, extenders, surfactants, dispersants, buffers, diluents, quality stabilizers and other additives. Furthermore, the content of these additives can be appropriately set within a range that does not hinder the purpose of the present invention. The powdered beverage of the present invention has a pH value of 5.0 to 7.0 when reduced with 100 mL of water so that the concentration of the component (B) becomes 0.3% by mass, but from the viewpoint of suppressing sourness, it is preferably 5.2 or more. It is more preferably 5.4 or more, and still more preferably 5.7 or more, and from the viewpoint of improving refreshment and suppressing color change, it is preferably 6.8 or less, more preferably 6.4 or less, and still more preferably 6.2 or less. The range of the pH value is preferably 5.2 to 6.8, more preferably 5.4 to 6.4, and still more preferably 5.7 to 6.2. In addition, the pH value was measured with a pH meter after adjusting the temperature to 20°C. In the present invention, in order to set such a pH value, a pH value adjuster may be contained. Examples of the pH adjuster include acids and alkalis, and are not particularly limited as long as they are users approved by the Food Sanitation Law. For example, the acid includes organic acids such as citric acid, lactic acid, tartaric acid, succinic acid, malic acid, and ascorbic acid; inorganic acids such as phosphoric acid and hydrochloric acid, or salts thereof; and alkalis include potassium hydroxide and hydrogen. Sodium oxide, quicklime, sodium carbonate, sodium bicarbonate, etc. At least one selected from acid and alkali can be appropriately selected in a way that the pH adjuster can become the required pH. In the present invention, by adopting such a configuration, it is possible to suppress not only the decrease in flavor when the reduced beverage is prepared, but also the change in color tone. For example, regarding the reduced beverage prepared by reducing the powdered beverage with 100 mL of water so that the concentration of the component (B) becomes 0.3% by mass, for example, when it can be stored at 20°C for 24 hours, the following examples will be used The change in the turbidity (△OD680) of the reduced beverage determined by the "evaluation of the change in hue" described in the section is: preferably 0.2 or less, more preferably 0.15 or less, still more preferably 0.10 or less, and still more preferably It is 0.020 or less, more preferably 0.015 or less, and particularly preferably 0.010 or less. The powdered beverage of the present invention is, for example, one that is usually diluted with water to 10 to 200 times, preferably 30 to 150 times, and drunk. As the product form of the powdered beverage of the present invention, for example, it can be made into: the container is placed in a bottle, etc., and a spoon is used to measure the amount of 1 cup of the cup when drinking; the type of cup that contains the amount of 1 cup; Those who are separately packaged, etc. Furthermore, the volume of the cup is preferably 180-320 mL, and the content of the separate package can be appropriately set to match the volume of the cup. Among them, from the viewpoint of easily enjoying the effects of the present invention, it is preferable to separate and package one cup per cup, for example, a stick packager and a pillow packager. Separate packaging, similar to general powdered beverages or powdered foods, can be packaged with packaging materials made of aluminum vapor-deposited film or the like. Furthermore, the container and the packaging material can be filled with nitrogen gas, and the packaging material is preferably one with low oxygen permeability in terms of maintaining quality. The powdered beverage of the present invention can be manufactured according to conventional methods, and suitable methods can be used. For example, components (A)～(C) and other components as required can be mixed so that the mass ratio [(A)/(B)] and mass ratio [(C)/(B)] fall within the above range And manufacturing. The mixing order of the components (A) to (C) is not particularly limited, and it may be added in any order, or the three may be added at the same time. As the mixing method, suitable methods such as stirring and shaking can be used, but a mixing device can also be used. The mixing method of the mixing device can be a container rotating type or a fixed container type. As the container rotation type, for example, a horizontal cylindrical type, a V type, a double cone type, a cubic type, etc. can be adopted. In addition, as the container fixed type, for example, a belt type, a spiral type, a conical screw type, a paddle type, a fluidized bed type, a Philips Blender, etc. can be used. Moreover, it can also be made into a granulated substance by a well-known granulation method. Examples of the granulation method include spray granulation, fluidized bed granulation, compression granulation, rolling granulation, stirring granulation, extrusion granulation, powder coating granulation, and the like. Furthermore, the granulation conditions can be appropriately selected according to the granulation method. Ingredient (A) can use commercially available reagents, or it can be contained in the form of plant extracts rich in ingredient (A). The plant extract is not particularly limited as long as it contains the component (A), and examples thereof include extracts of tea leaves, persimmon leaves, chestnut skins, and the like. Among them, from the viewpoint of tannin content and flavor, a tea extract is preferred. Furthermore, the plant extract may contain one kind or two or more kinds. Examples of tea leaves include: Camellia (Camellia), for example selected from C. sinensis var. sinensis (including C. sinensis var. sinensis), C. sinensis var. assamica, and hybrids thereof In the tea (Camellia sinensis). Tea leaves are classified into non-fermented tea, semi-fermented tea, and fermented tea according to the processing method, and one or more of these can be appropriately selected and used. Examples of unfermented tea leaves include green tea leaves such as Sencha, Fancha, Niancha, Kettlecha, Stem tea, Stick tea, Bud tea, etc., and heat processing may also be applied. In addition, as half-fermented tea leaves, for example, oolong tea leaves such as Tieguanyin, Seizong, Jingui, and Wuyi Rock Tea can be cited. Furthermore, as fermented tea leaves, black tea leaves, such as Darjeeling tea, Assam tea, and Sri Lankan tea, are mentioned. One kind or two or more kinds of tea can be used. Among them, from the viewpoint of tannin content and flavor, unfermented tea leaves are preferred, and green tea and roasted tea are more preferred. As the extraction method, for example, known methods such as kneading extraction, stirring extraction (batch extraction), convection extraction (trickle filtration extraction), and column extraction can be used. Moreover, the extraction conditions are not particularly limited, and can be appropriately selected according to the extraction method. In addition, commercially available green tea extracts such as "Polyphenon" manufactured by Mitsui Agriculture and Forestry Co., Ltd., "THEA-FLAN" manufactured by Itoen Co., Ltd., and "Sunphenon" manufactured by Sun Chemical Co., Ltd. can be used. In addition, ingredient (B) can use commercially available reagents, or it can be contained in the form of a plant extract rich in ingredient (B). The plant extract is not particularly limited as long as it contains the component (B). Examples include sunflower seeds, unripe apples, coffee beans, cinnamon leaves, pine nuts, pine seed husks, sugarcane, Extracts from the leaves of Nan Tian bamboo, burdock, eggplant peel, plum fruit, coltsfoot, dandelion, and grapes. The plant extract may contain one kind or two or more kinds. Among them, from the viewpoint of chlorogenic acid content and flavor, coffee extract is preferred. The coffee beans used in the extraction may be green coffee beans or roasted coffee beans, but from the viewpoint of chlorogenic acid content and the like, it is preferably at least one selected from green coffee beans and light roasted coffee beans. The L value of light roasted coffee beans is preferably 27 or more from the viewpoint of chlorogenic acid content and the like, more preferably 35 or more, and still more preferably 40 or more, and from the viewpoint of flavor, it is preferably less than 62, more preferably 60 or less, and still more preferably 55 or less. The range of the L value of light roasted coffee beans is preferably 27 or more and less than 62, more preferably 35-60, and still more preferably 40-55. Here, in this specification, the so-called "L value" refers to a value obtained by measuring the brightness of roasted coffee beans with a color difference meter by setting black as an L value of 0 and white as an L value of 100. Examples of the type of coffee beans include Arabica, Robusta, Liberica, and Arabica. In addition, examples of the origin of coffee beans include Brazil, Colombia, Tanzania, New Zealand, Kilimanjaro, Mandheling, Blue Mountains, Guatemala, and the like. In the present invention, one or more types of beans and coffee beans of different origins can also be mixed and used. The extraction method and extraction conditions are not particularly limited, and can be carried out by known methods and conditions. However, in the case of using coffee extract, in order to compare the mass ratio of component (B) to component (C) [(C)/( B)] It can be easily controlled within the above range, and it is preferable to use one that adds ethanol to the coffee extract to remove the ethanol precipitate, or one that further performs activated carbon treatment. For the purification operation of the coffee extract, for example, the method described in Japanese Patent Laid-Open No. 2004-222719 and Japanese Patent Laid-Open No. 2006-174746 can be used. In addition, the activated carbon is not particularly limited as long as it is generally used industrially. In addition, as a treatment method of activated carbon, either a batch type or a continuous type can be used. In addition, the plant extract can be concentrated or dried according to the manufacturing method of the powdered beverage. As the concentration method, for example, the normal pressure concentration method in which the solvent is evaporated under normal pressure, the reduced pressure concentration method in which the solvent is evaporated under reduced pressure, and the membrane concentration method in which the solvent is removed by membrane separation, etc. can be cited. As a drying method, well-known methods, such as spray drying and freeze drying, can be used, for example. In addition, the powdered beverage of the present invention can be filled in a package. Examples of packages include jars, cans, bottles, box-type containers, stick-type packages, pillow-type packages, and the like. Furthermore, when filling the powdered beverage of the present invention in a package, a commercially available filling machine can be used. <Liquid beverages> In this manual, the so-called "liquid beverages" refer to foods that maintain a liquid form at room temperature, that is, foods that can be consumed directly without dilution (Ready To Drink, RTD). The liquid beverages of the present invention respectively contain tannin as component (A), chlorogenic acids as component (B), and contain component (A) and component (B) in a specific amount ratio. Specifically, the mass ratio of component (A) to component (B) [(A)/(B)] is 0.7 to 3.0, but from the viewpoint of ensuring health function, suppressing color tone, and odor, it is preferably 0.80 or more , More preferably 0.85 or more, still more preferably 0.90 or more, particularly preferably 0.96 or more, and from the viewpoint of enhancing the aroma and refreshing fragrance of tea, it is preferably 2.80 or less, more preferably 2.50 or less, and further It is preferably 2.20 or less, still more preferably 1.30 or less, and particularly preferably 1.20 or less. The range of the mass ratio [(A)/(B)] is preferably 0.80 to 2.80, more preferably 0.85 to 2.50, still more preferably 0.90 to 2.20, still more preferably 0.90 to 1.30, particularly preferred It is 0.96 to 1.20. The content of component (A) in the liquid beverage of the present invention is preferably 0.09% by mass or more, more preferably 0.18% by mass or more, and still more preferably 0.18% by mass or more from the viewpoint of strengthening polyphenols and imparting a refreshing fragrance In addition, from the viewpoint of suppressing the change in color tone and the decrease in flavor, it is preferably 0.70% by mass or less, more preferably 0.60% by mass or less, and still more preferably 0.50% by mass or less. The range of the content of the component (A) is preferably 0.09 to 0.70% by mass in the liquid beverage, more preferably 0.15 to 0.60% by mass, and still more preferably 0.18 to 0.50% by mass. In addition, the content of the component (A) can be measured, for example, by the method described in the examples described later. The content of the component (B) in the liquid beverage of the present invention is 0.1 to 0.5% by mass, but from the viewpoint of strengthening polyphenols and imparting a refreshing fragrance, it is preferably 0.12% by mass or more, more preferably 0.15% by mass or more It is more preferably 0.20% by mass or more, and from the viewpoint of suppressing color change and flavor reduction, it is preferably 0.47% by mass or less, more preferably 0.45% by mass or less, and still more preferably 0.40% by mass or less. The range of the content of the component (B) is preferably 0.12 to 0.47% by mass in the liquid beverage, more preferably 0.15 to 0.45% by mass, and still more preferably 0.20 to 0.40% by mass. In addition, the content of the component (B) can be measured, for example, by the method described in the examples described later. In addition, the liquid beverage of the present invention contains protein as a component (C). Component (C) is mainly derived from blending ingredients, but the amount contained is less than usual. Specifically, the content of ingredient (C) is calculated as the mass ratio of ingredient (C) to ingredient (B) [(C)/(B)] from 0.05 to 0.23, but it guarantees health functions, enhances the aroma of tea, and inhibits From the standpoint of off-flavors from the preparation, it is preferably 0.06 or more, more preferably 0.07 or more, still more preferably 0.08 or more, still more preferably 0.090 or more, particularly preferably 0.095 or more, in order to improve the refreshing feeling and the content From the viewpoints of unpleasant taste in the mouth, enhanced tea aroma and refreshing fragrance, and suppression of color change, it is preferably 0.22 or less, more preferably 0.21 or less, still more preferably 0.14 or less, particularly preferably 0.13 or less . The range of the mass ratio [(C)/(B)] is preferably 0.06 to 0.22, more preferably 0.07 to 0.22, still more preferably 0.08 to 0.21, still more preferably 0.08 to 0.14, and still more preferably It is 0.090 to 0.13, particularly preferably 0.095 to 0.13. The content of the component (C) in the liquid beverage of the present invention is preferably 0.009 mass% or more, more preferably 0.015 mass% or more, and still more preferably 0.020 mass% or more from the viewpoint of the flavor of tea, and furthermore, the color tone is suppressed From the viewpoints of changing, improving the refreshing feeling and unpleasant taste when in the mouth, and enhancing the aroma of tea, it is preferably 0.070% by mass or less, more preferably 0.065% by mass or less, and still more preferably 0.055% by mass or less. The range of the content of the component (C) in the liquid beverage is preferably 0.009 to 0.070% by mass, more preferably 0.015 to 0.065% by mass, and still more preferably 0.020 to 0.055% by mass. In addition, the content of the component (C) can be measured, for example, by the method described in the examples described later. The liquid beverage of the present invention may contain caffeine as component (D). From the viewpoint of improving refreshing feeling and imparting refreshing fragrance, the content of ingredient (D) in the powdered beverage of the present invention is calculated by the mass ratio of ingredient (B) to ingredient (D) [(D)/(B)] It is preferably 0.4 or less, more preferably 0.35 or less, still more preferably 0.25 or less, particularly preferably 0.12 or less, and particularly preferably 0.10 or less. Furthermore, the lower limit of the mass ratio [(D)/(B)] can also be 0, but from the viewpoint of enhancing the aroma of tea, it is preferably 0.03 or more, more preferably 0.04 or more, and more Preferably, it is 0.06 or more. The range of the mass ratio [(D)/(B)] is preferably 0 to 0.4, more preferably 0.03 to 0.35, still more preferably 0.04 to 0.35, still more preferably 0.06 to 0.25, particularly preferably It is 0.06 to 0.12, particularly preferably 0.06 to 0.10. In addition, the content of the component (D) can be measured, for example, by the method described in the examples described later. The pH of the liquid beverage of the present invention is 5.0 to 7.0, but from the standpoint of suppressing sourness, it is preferably 5.2 or higher, more preferably 5.4 or higher, and still more preferably 5.7 or higher. In addition, the refreshing feeling is improved and the color tone is suppressed From the viewpoint of change, it is preferably 6.8 or less, more preferably 6.4 or less, and still more preferably 6.2 or less. The range of the pH value is preferably 5.2 to 6.8, more preferably 5.4 to 6.4, and still more preferably 5.7 to 6.2. In addition, the pH value was measured with a pH meter after adjusting the temperature to 20°C. The liquid beverage of the present invention may further contain one or more of the above-mentioned pH adjusters and additives as needed. Furthermore, the content of the pH adjuster and additives can be appropriately set within a range that does not hinder the purpose of the present invention. In addition, the liquid beverage of the present invention can be filled in general packaging such as shaped containers (so-called PET bottles), metal cans, paper containers combined with metal foil or plastic film, and bottles with polyethylene terephthalate as the main component. It is provided as a canned beverage in a container. The liquid beverage of the present invention can be heated and sterilized. The heat sterilization method is not particularly limited as long as it satisfies the conditions prescribed by the laws and regulations that should be applied (in Japan, the Food Sanitation Law). For example, retort sterilization method, high-temperature short-time sterilization method (HTST method), ultra-high temperature sterilization method (UHT method), etc. are mentioned. In addition, the heat sterilization method can also be appropriately selected according to the type of container of the beverage composition. For example, in a case where each container can be heat sterilized after filling the beverage in the container like a metal can, retort sterilization can be used. In addition, for those that cannot be retorted and sterilized, such as PET bottles and paper containers, the beverage can be heat sterilized in advance under the same sterilization conditions as above, and then filled into sterilized containers in a sterile environment. Or hot filling and so on. The liquid beverage of the present invention adopts the above-mentioned structure, for example, when the concentration of the component (B) is set to 0.1-0.5% by mass and stored at 20°C for 24 hours, it will be described in the following examples The change in turbidity (△OD680) of the reduced beverage determined by the "evaluation of hue change" is set to: preferably 0.2 or less, more preferably 0.15 or less, further preferably 0.10 or less, and still more preferably 0.020 or less , More preferably, it is 0.015 or less, Especially preferably, it is 0.010 or less. The liquid beverage of the present invention can be manufactured by a suitable method. For example, the components (A), (B) and (C) can be adjusted, and the content of component (B), mass ratio [(A)/(B)], mass ratio [(C)/(B)] and pH The value is adjusted to a specific range and manufactured. In addition, the above-mentioned powdered beverage of the present invention may be produced by reducing the content of the component (B) within a specific range, for example, by reducing it with water. [Example] 1. The measurement of the tannin content in the analytical sample of tannin was calculated by the iron tartrate method, using ethyl gallate as a standard solution, and calculated as the converted amount of gallic acid ( References: "Green Tea Polyphenols" Functional Material Effective Utilization Technology Series for Food and Beverages No. 10). Dissolve the powder sample with water to a concentration suitable for measuring absorbance and use it as a sample. Use 5 mL of iron tartrate standard solution to make 5 mL of the sample color, and use phosphate buffer to dilute to 25 mL, measure the absorbance at 540 nm, and obtain the tannin amount from the calibration curve obtained from ethyl gallate . Preparation of iron tartrate standard solution: make 100 mL of ferrous sulfate·heptahydrate 100 mg and sodium·potassium tartrate (Rochelle salt) 500 mg with distilled water. Preparation of phosphate buffer: Mix 1/15 mol/L sodium dihydrogen phosphate solution with 1/15 mol/L sodium dihydrogen phosphate solution and adjust to pH 7.5. 2. Analysis of chlorogenic acids and caffeine. Inject 180 mL of 85℃ pure water into 2 g of the sample, stir, and dispense into vials for analysis. The analysis machine uses HPLC (high performance liquid chromatography, high performance liquid chromatography). The models of the components of the device are as follows.・UV-VIS detector: L-2420 (Hitachi High-Technologies (stock)) ・Column oven: L-2300 (Hitachi High-Technologies (stock)) ・Pump: L-2130 (Hitachi High-Technologies (stock)) ) ・Autosampler: L-2200 (Hitachi High-Technologies (share)) ・Column: Cadenza CD-C18, inner diameter 4.6 mm × length 150 mm, particle size 3 μm (Imtakt (share)) The analysis conditions are as follows .・Sample injection volume: 10 μL ・Flow rate: 1.0 mL/min ・UV-VIS detector setting wavelength: chlorogenic acid 325 nm Caffeine 270 nm ・Column oven setting temperature: 35℃ ・Lluent A: acetonitrile diluted with water And the solution with the concentration of acetonitrile set to 5(V/V)% is a solution containing 0.05 M acetic acid, 0.1 mM 1-hydroxyethane-1,1-diphosphonic acid, and 10 mM sodium acetate. Acetonitrile concentration gradient conditions (vol%) Time Eluent A Eluent B 0.0 minutes 100% 0% 10.0 minutes 100% 0% 15.0 minutes 95% 5% 20.0 minutes 95% 5% 22.0 minutes 92% 8% 50.0 minutes 92% 8 % 52.0 minutes 10% 90% 60.0 minutes 10% 90% 60.1 minutes 100% 0% 70.0 minutes 100% 0% In HPLC, after accurately weighing 1 g of the sample, dilute to 10 mL with the eluent A, and use a thin film Filter (GL chromatography disc 25A, pore size 0.45 μm, GL Science Inc. (stock)) was used for analysis after being filtered. Storage time of chlorogenic acids: 6 types of chlorogenic acids · Monocaffeine quinic acid: 5.3 minutes, 8.8 minutes, 11.6 minutes total 3 points · Mono-ferulic acid: 13.0 minutes, 19.9 minutes, 21.0 minutes total 3 points to 5 -Caffeine quinic acid is used as a standard material to calculate the content (mass%) of chlorogenic acids from the area values of the 6 types of chlorogenic acids obtained here. In addition, the analysis of caffeine was performed in the same manner as chlorogenic acids except that caffeine was used as a standard substance. The storage time of caffeine is 18.9 minutes. 3. Analysis of protein 1) Quantification The quantification of protein was performed by the Coomassie blue staining method (Bradford) method. Specifically, it is as follows.・Set name: Protein Quantitative Kit ・Manufacturer: Dojindo Molecular Technologies, Inc. The standard line is made according to the instructions of the set. Dilute the 4000 μg/mL standard BSA (Bovine Serum Albumin) solution to 1/2 with pure water in order to prepare 2000 μg/mL, 1000 μg/mL, 500 μg/mL, 250 μg/mL , 125 μg/mL, 63 μg/mL, 31 μg/mL, 0 μg/mL BSA diluent. Take 100 μL of BSA diluent or sample for the ridgeline of the calibration line of each concentration. Add 2.5 mL of CBB solution (Coomassie brilliant blue solution, Coomassie brilliant blue solution) to this solution, and mix thoroughly in a test tube. After mixing, transfer to the spectrophotometer unit, and measure the absorbance at 600 nm. Subtract the absorbance of the blank group from the measured absorbance to make a calibration curve of the BSA concentration and absorbance to obtain the protein concentration of the sample. 4. The pH value is measured by dissolving the powdered beverage with 100 mL of water so that the chlorogenic acid concentration becomes 0.3% by mass, and then measuring at 20°C with a pH meter (HORIBA miniature pH meter, manufactured by Horiba). In addition, for liquid beverages, the temperature of the beverage was adjusted to 20°C and measured with the above-mentioned pH meter. 5. Evaluation of hue change. After the powdered beverage was dissolved in 100 mL of water so that the concentration of chlorogenic acids became 0.3% by mass to prepare sample S, the turbidity meter (manufactured by U-2010 HITACHI) was used to set the wavelength at 680 nm and 90 °The projection scattering comparison method measures the turbidity of sample S before storage at 20°C and the turbidity of sample S after storage at 20°C for 24 hours. Then, the difference in the turbidity (OD680) of the sample before and after storage was calculated as the color tone change by the following formula. Color change (△OD680) = (turbidity of sample S after storage)-(turbidity of sample S before storage) 6. The sensory evaluation is about using 100 mL of chlorogenic acid with a concentration of 0.3% by mass The refreshing sensation, sour taste, unpleasant taste when in the mouth, the refreshing fragrance (fresh aroma), and the peculiar smell from the preparation (like soybeans) of the reduced beverage obtained by dissolving the powdered beverage in water The peculiar smell)” and the “scent of tea”, 4 professional inspectors conducted a drinking test based on the following criteria, and then decided the score through negotiation. Evaluation Criteria for Refreshment The refreshment evaluation is based on the refreshment of the reduced beverage of Example 6 as a score of "5", and the refreshment of the reduced beverage of Comparative Example 2 as the score of "2", based on the following 5 levels And evaluation. 5: Feel refreshed 4: Feel slightly refreshed 3: Feel slightly refreshed 2: Feel not refreshing 1: Does not feel refreshing sourness The evaluation criteria for sourness is based on the sourness of the reduced beverage of Example 6 as the score "5", The sourness of the reduced beverage of Comparative Example 1 was set as the score "2", and it was evaluated based on the following 5 levels. 5: Cannot feel at all 4: Cannot feel it 3: Slightly feel 2: Feel a little 1: Feel the unpleasant taste when in the mouth The evaluation criteria for the unpleasant taste when in the mouth The sourness of the reduced beverage of Example 6 was set to a score of "5", and the unpleasant taste of the reduced beverage of Comparative Example 3 when contained in the mouth was set to a score of "1", and the evaluation was based on the following 5 levels. 5: Cannot feel at all 4: Cannot feel it 3: Slightly feel 2: Feel a little 1: Feel the refreshing fragrance The refreshing fragrance evaluation is based on the refreshing fragrance of the reduced beverage of Example 6 as the score "5", the refreshing fragrance of the reduced beverage of Comparative Example 3 was set as the score "1", and the evaluation was based on the following 5 levels. 5: Rich fragrance 4: Rich fragrance 4: Light fragrance 3: Light fragrance 2: Light fragrance 1: No fragrance ", the off-flavor from the preparation of the reduced beverage of Comparative Example 3 was set to a score of "1", and the evaluation was made based on the following 5 levels. 5: No peculiar smell from the preparation 4: Basically no peculiar smell from the preparation 3: A little peculiar smell from the preparation 2: Slightly strong peculiar smell from the preparation 1: Strong peculiar smell from the preparation The tea flavor of the reduced beverage of Example 6 was set to a score of "5", and the aroma of the reduced beverage of Comparative Example 3 was set to a score of "1", and the evaluation was based on the following 5 levels. 5: Yes 4: Somewhat 3: Something 2: Basically none 1: No Manufacture Example 1 The manufacture of chlorogenic acid preparation A is to the caffeine-containing green coffee bean extract (GCE-M3903: manufactured by Sato Food Co., Ltd., solid Add ethanol slowly to 20 w/v%) and adjust to an ethanol concentration of 60%. Thereafter, 75 w/v% of activated carbon (Bailu WH2C, manufactured by Japan Enviro Chemicals) was added to the solid content of the green coffee bean extract, and stirred for 2 hours. After that, it was filtered with No. 2 filter paper, and then filtered again with a 0.2 μm membrane filter. The filtrate was distilled to remove ethanol at 40°C. After adjusting the water content to adjust the solid content to 20 w/v%, spray drying was performed to obtain a chlorogenic acid preparation A. The spray dryer used Pal bis mini spray GA32 type (manufactured by Yamato Scientific), and dried at an inlet temperature of 150°C and an outlet temperature of 70°C. Production Example 2 Production of chlorogenic acid preparation B. 540 mL of water was poured into 35 g of L60 coffee bean powder roasted at 200°C at 85°C, and immersion extraction was performed. After that, the extract was dried with a spray dryer, and a chlorogenic acid preparation B was obtained. In Examples 1 to 13, Comparative Examples 1 to 3, and Reference Example, each component was mixed at the ratio shown in Table 1 to obtain a powdered beverage. Table 1 shows the analysis results of the obtained powdered beverage. [Table 1] It can be seen from Table 1 that by not only controlling the ratio of (A) tannins to (B) chlorogenic acids [(A)/(B)], but also controlling (C) protein and (B) chlorogenic acid. The ratio of the amount of acids [(C)/(B)] can be obtained in the range of pH 5.0-7.0 from weakly acidic to neutral, and it is difficult to change the color tone or decrease the flavor of the reinforced polyphenol powder beverage. Examples 14 to 18 and Comparative Examples 4 and 5 diluted the powdered beverage obtained in Example 6 with water (20°C) so that the concentration of chlorogenic acids became the concentration shown in Table 2 to prepare 100 mL of liquid beverages. Then, the color tone change (ΔOD680) after being stored at 20°C for 24 hours was measured. The results are shown in Table 2 together. Furthermore, the beverages of Examples 14 to 18 and Comparative Examples 4 and 5 all have a pH value (20°C) of 6.1. [Table 2] It can be seen from Table 2 that even if it is stored for a long time in a reduced state in the range of weakly acidic to neutral from pH 5 or more, as long as the chlorogenic acid concentration is 0.5% by mass or less, the color change is significantly suppressed.