JP2002233333A - Polyphenol-containing food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a polyphenol-containing food decreased in bitterness, astringency or harshness inherently derived from polyphenol. SOLUTION: This polyphenol-containing food is obtained by using desalinated seawater substituting for a part or the whole of regular drinking water.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a polyphenol-containing food. More specifically, the present invention relates to a polyphenol-containing food product in which bitterness, astringency, and astringency derived from polyphenol are reduced by using seawater-depleted NaCl-treated water as a raw material. Further, the present invention relates to a method for reducing bitterness, astringency, or acridness derived from polyphenols by using seawater-dewatered NaCl-treated water as raw water for a polyphenol-containing food.

[0002]

2. Description of the Related Art In recent years, polyphenols (catechin, tannin, flavonoids, etc.) have antioxidant, antibacterial and antiviral effects, and polyphenols are effective in preventing arteriosclerosis, aging and carcinogenicity. Foods such as red wine, grape juice, green tea and the like containing the same have been attracting attention as health foods.

However, among the polyphenols, catechins and tannins, which are said to have particularly high pharmacological effects, are important components in terms of health and food flavor,
It is also a component that causes food bitterness, astringency, and acupuncture. Therefore, a food containing a large amount of polyphenol or a food containing a large amount of polyphenol in anticipation of the above pharmacological effect is good for health, but has a problem that it is difficult to eat or drink because it has bitterness, astringency or acrid taste. .

[0004] For this reason, there is a need for the development of a method for reducing the bitterness, astringency or astringency of polyphenols in order to make more and more people eat polyphenol-containing foods that are useful for promoting health and preventing diseases.

[0005]

An object of the present invention is to provide a polyphenol-containing food which has solved the above-mentioned conventional problems. That is, an object of the present invention is to provide a polyphenol-containing food that is easy to eat and that has been favored by many people by reducing the bitterness, astringency or acridness derived from polyphenols. Further, the present invention relates to bitterness derived from polyphenols,
It is an object of the present invention to provide a method for reducing astringency or astringency.

[0006]

Means for Solving the Problems The inventor of the present invention has made intensive studies in order to achieve the above-mentioned objects. As a result, in producing polyphenol-containing foods, seawater was replaced with NaCl-removed water instead of drinking water normally used. By using the water obtained by the treatment as a raw material, it has been found that bitterness, astringency or acupuncture derived from polyphenols, particularly catechins and tannins, is reduced, so that a healthy polyphenol-containing food can be reasonably deliciously eaten and eaten. I confirmed that.

[0007] The present invention has been completed based on such knowledge, and specifically includes the following aspects. (1) A polyphenol-containing food, comprising seawater that has been subjected to NaCl removal treatment. (2) The polyphenol-containing food according to (1), wherein the seawater subjected to NaCl removal treatment contains at least magnesium chloride, magnesium sulfate, calcium sulfate, and potassium chloride. (3) Seawater is deep ocean water (1)
Or the polyphenol-containing food according to (2). (4) The polyphenol-containing food is prepared by using at least one selected from the group consisting of coffee beans, tea, fruits, cocoa beans, and hops as a raw material. The polyphenol-containing food according to any of the claims. (5) The polyphenol-containing food according to any one of (1) to (4), wherein the food is a beverage. (6) A method for reducing bitterness, astringency, or acridness derived from polyphenols, wherein seawater that has been treated with NaCl is used as raw water when producing a polyphenol-containing food.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The polyphenol-containing food of the present invention is characterized in that it is prepared by using seawater-removed NaCl-treated water instead of part or all of ordinary drinking water used as a raw material. Things.

Here, the seawater is not particularly limited as long as it can be obtained from the sea, and the surface water of the ocean is taken from 200 m below sea level, the middle water of the ocean is taken from 200 m to 1000 m, and 1000 m to 4500 m. Deep sea water drawn from the sea, 4500m ~
It does not matter whether the deep sea water is withdrawn from the sea.
Preferably, it is mid-ocean water, deep-sea water and ultra-deep ocean water taken from a depth of 200 m or less below the sea level, and more preferably deep-sea water. The deep sea water is currently taken off the coast of Norway, off Hawaii, off Cape Muroto, Kochi Prefecture, Okinawa Prefecture, Toyama Prefecture, and the like. In the present invention, any of such deep sea water can be used.

[0010] As the NaCl removal treatment, NaC is removed from seawater.
There is no particular limitation as long as it can remove the l component, and any conventionally known or future-developed processing method can be used. Preferably, sodium chloride (NaC) is used without removing bittern and trace elements from seawater.
This is a processing method for selectively removing components constituting l). As such a NaCl removal treatment method, an ion exchange treatment method can be preferably mentioned. Ion exchange treatment
It can be carried out using a conventional ion exchange resin or an ion exchange membrane having the property of selectively separating NaCl components contained in seawater, and the type of the ion exchange resin and the ion exchange membrane is not limited at all. In addition, since the ion exchange treatment can be performed in a large amount in a short time, it is preferable to perform the ion exchange treatment using an electrodialysis apparatus provided with an ion exchange membrane having the above properties.

The NaCl-depleted water thus obtained contains a large amount of bittern components and various natural trace elements by removing the NaCl component from seawater. As the bittern component, for example, components constituting magnesium chloride, magnesium sulfate, calcium sulfate and potassium chloride, and as the trace elements, iron, iodine, copper, manganese, zinc, cobalt, molybdenum, selenium, chromium, tin, vanadium , Fluorine, silicon, nickel, arsenic and other essential elements for the growth of living organisms.

As described above, one reason that deep water can be preferably used as seawater is that all of the above-mentioned trace elements are contained in a well-balanced manner, and that nitrate is contained 17.4 times more than surface water as a bittern component and phosphorus is added. It can be mentioned that the acid salt is contained 4.8 times and the silicate 4.7 times as much.

The de-NaCl used in the present invention
The treated water may be water obtained by directly removing seawater from NaCl treatment, or may be water obtained by concentrating seawater by a method such as reverse osmosis membrane treatment and then removing NaCl treatment, or It may be water obtained by deconcentrating seawater by a method such as reverse osmosis membrane treatment after NaCl treatment. Preferably, the deNaCl-treated water used in the present invention is prepared by removing deNaCl from seawater.
The residual salt (NaCl) concentration after the Cl treatment is 10,000 ppm or less, preferably 700 ppm or less, more preferably 500 ppm or less, and still more preferably 400 ppm or less.

The polyphenols referred to in the present invention include, for example, tannins (condensed tannin, hydrolyzed tannin, phlorotannin, complex tannin, etc.), catechins (catechin, epicatechin, gallocatechin, epigallocatechin, epicatechin gallate, Epigallocatechin gallate, etc.), flavonoids (flavanone, flavone, flavonol, flavonol glycoside, isoflavone, flavanonol, chalcone, auron, etc.), rutin, quercetin, chlorogenic acid, anthocyanins (anthocyanin, anthocyanidin, anthocyanidin glycoside) And catechols (catechol; methyl catechol, ethyl catechol, methoxy catechol) and the like, which is a generic term for compounds having a plurality of phenolic hydroxyl groups in the molecule. These compounds are widely includes.

Accordingly, the polyphenol-containing foods of the present invention include all foods produced from food materials containing these compounds. For example, unfermented tea such as green tea (sencha, gyokuro, matcha, bancha), weakly oxidized fermented tea such as oolong tea, oxidized fermented tea such as black tea, fermented tea such as black tea, barley tea, Tochu tea, wolfberry tea, persimmon leaf Beverages containing tea made from tea, etc .: Confectionery such as cookies, cakes, mousses, jellies, and candies containing tea: Ice confectionery such as ice cream containing tea and sherbet; Beverages made from coffee extract (coffee drinks, Coffee milk drink): Cookies, cakes, candy, mousse, jelly and other confections with coffee: Ice confections such as ice cream with coffee and sorbet; Beverages made from cocoa beans (cocoa and chocolate beverages): Cocoa or chocolate Cookies, cakes, mousses, jellies, candy and other confectionery: ice cream with cocoa or chocolate or ice confectionery such as sorbet; Contains citrus fruits such as orange, grapefruit, lemon and orange, berries such as strawberries and blueberries, persimmons, bananas, pineapples, apples, peaches, grape (grape), muscat, none, polyphenols such as melons and kiwifruits Beverages made from juice or pulp (soft drinks with juice, mixed drinks with juice, carbonated drinks with juice, milk drinks with juice, fruit drinks, thick syrup with juice, etc.): liqueurs with juice, fruit wine, red wine, beer, Alcohols such as low-malt beer: confectionery such as jelly, cake, mousse, and jelly with fruit juice: ice confectionery such as ice cream and sorbet with fruit juice: jams such as fruit sauces and pastes; lotus root, eggplant, cauliflower, burdock, and onion , Okra, bitter melon, spinach, greens, carrots, peppers, mosquitoes Beverages made from various green and yellow vegetables such as reflowers, sweet potatoes (including purple potatoes) and purple corn (vegetable juices): Cookies with vegetables, cakes, mousses, jellies, candies and other sweets: Ice creams and sherbets with vegetables Vegetable soups: sauces and pastes with vegetables; buckwheat (including dattan buckwheat) and foods made from buckwheat flour (buckwheat tea,
Buckwheat rice, buckwheat confectionery, etc.).

The polyphenol-containing food of the present invention also includes foods obtained by blending the above-mentioned various polyphenols as additives, for example, in view of their pharmacological effects.

The polyphenol-containing food of the present invention can be easily manufactured by using the above-mentioned seawater-removed NaCl-treated water instead of part or all of the water (drinking water) usually used in manufacturing the food. be able to.
The ratio of the NaCl-removed water to be mixed with the food is not particularly limited as long as it has an effect of reducing bitterness, astringency, or acridness derived from polyphenols. For example, when using water (non-concentrated water) subjected to only NaCl treatment without concentrating seawater as NaCl-treated water, at least 1% by weight of normally used drinking water, preferably at least 10% by weight, more preferably It is desirable to prepare a beverage such as green tea by replacing at least 20% by weight of the above-mentioned NaCl-treated water, but the invention is not particularly limited thereto.

The present invention also relates to a method for reducing the bitterness, astringency, or astringency of foods derived from polyphenols.
This method can be carried out by using seawater obtained by subjecting part or all of drinking water to be used as a raw material in the production of a polyphenol-containing food to the aforementioned NaCl-removing treatment.

As described above, a polyphenol-containing food is produced by using seawater, particularly seawater deNaCl-treated water taken from the deep sea having a depth of 200 m or more, as raw water.
Perhaps the effect of various minerals such as trace elements and bittern components contained in seawater in a well-balanced manner can reduce the bad taste such as bitterness, astringency or acrid taste derived from polyphenols, resulting in a mellow taste Food can be provided.

[0020]

EXAMPLES The contents of the present invention will be specifically described below with reference to the following Examples and Experimental Examples. However, the present invention is not limited to these. In addition, the unit of the prescription described below means part by weight unless otherwise specified. Example 1 Grape juice drink 2.2 parts of 5 times concentrated grape juice, 0.1 part of citric acid, 0.05 parts of vitamin C, 1 part of oligosaccharide, 1.5 parts of reduced maltose syrup, 1.5 parts of seawater and NaCl-depleted water (NaCl content about 70
(0 ppm), and heated to 93 ° C., then 0.1 part of emulsified pigment and 0.12 part of flavor were added, and the mixture was filled in a bottle to prepare a grape juice beverage. In addition, NaCl removal of seawater
The treated water used was produced and obtained by subjecting seawater to an electrodialyzer (micro-assyler S-3, Asahi Kasei) equipped with an ion-exchange membrane (cartridge) for selectively removing NaCl components (hereinafter referred to as “treated water”). The same applies to the embodiment.).

Example 2 Black Tea Beverage Black tea extract (Darjeelin black tea 40-fold extraction) 20 parts, erythritol 3 parts, fructose dextrose liquid sugar 0.1 part, flavoring 0.0
5 parts of seawater de-NaCl treated water (NaCl content about 700p
pm), and the mixture was made up to 100 parts with drinking water, mixed uniformly, filled into cans and retorted at 121 ° C. for 20 minutes to prepare canned black tea beverages.

Example 3 Sugarless coffee beverage <Prescription> Coffee extract (Colonia L = 18, Brix = 2.3 °) 27 kg Milk 10 kg Erythritol 1 kg Aspartame 2 kg Emulsifier 0.1 kg Fragrance 0.1 kg De-NaCl treated water : potable water (2: 8) in accordance with the remaining part Total 100.0L the above formulation was prepared sugarless coffee.
Specifically, water [de-NaCl treated water: drinking water (2: 8)]
Was added to the mixture, and the mixture was stirred at 60 ° C. for 30 minutes, cooled to room temperature, added with a sweetener such as erythritol and aspartame, and an emulsifier, dissolved at 80 ° C. with stirring for 10 minutes, and cooled to room temperature. Thereafter, the coffee extract was added, the pH was adjusted to 6.8 with sodium bicarbonate, heated to 75 ° C., homogenized with a homogenizer at 150 kg / cm ² , flavor was added, and the mixture was filled into a container. The mixture was sterilized by retorting at 121 ° C. for 20 minutes to obtain sugarless coffee.

[0023] Example 4 oolong <Formulation> oolong tea extract 3 kg sodium L- ascorbate 0.01 kg perfume 0.0003kg de NaCl treated water: potable water (1: 9) remaining part Total 100.0 L above formulation To prepare oolong tea. Specifically, water
NaCl-treated water: drinking water (1: 9)], oolong tea extract, sodium L-ascorbate and flavor are added, mixed by stirring, filled in a container, and sterilized by retorting at 121 ° C. for 4 minutes. I got oolong tea.

Experimental Example 1 Green tea leaves (5 g) were immersed in 500 ml of hot water (drinking water) at 85 ° C. for 1 minute to prepare and extract green tea (comparative product). Green tea (invention) obtained by immersion extraction in the same manner using water (85 ° C)
Five panelists compared the presence or absence of astringency. As a result, the comparative green tea has astringency,
In the green tea of the present invention, the result was obtained that the astringency was mildly suppressed and the aftertaste was mild.

[0025]

According to the present invention, it is possible to provide a polyphenol-containing food which is reduced in bitterness, astringency or astringency derived from polyphenols by using seawater-depleted NaCl-treated water as a raw material. Furthermore, according to the method of the present invention, by reducing the bitterness, astringency or astringency derived from polyphenols of polyphenol-containing foods that are said to be good for health, mellow and easy-to-eat polyphenol-containing foods with improved palatability are obtained. Can be prepared and provided.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI theme coat ゛ (Reference) A23L 1/211 A23L 1/211 4B047 1/221 1/221 Z 2/52 C12C 5/02 C12C 5/02 C12G 1/00 C12G 1/00 3/00 3/00 A23L 2/26 F term (reference) 4B014 GB01 GG06 GL01 4B017 LC02 LG04 LG14 LK01 4B018 LB08 MD15 ME06 4B020 LB18 LC01 LK01 LK02 LK03 4B027 FB13 FB24 FC02 FK01 4B047 LF07 LF09 LG01 LG37

Claims (6)

[Claims] 1. A polyphenol-containing food containing seawater that has been treated to remove NaCl. 2. The polyphenol-containing food according to claim 1, wherein the seawater subjected to the NaCl removal treatment contains at least magnesium chloride, magnesium sulfate, calcium sulfate and potassium chloride. 3. The polyphenol-containing food according to claim 1, wherein the seawater is deep seawater. 4. The polyphenol-containing food is coffee beans,
The polyphenol-containing food according to any one of claims 1 to 3, wherein the food contains at least one selected from the group consisting of tea, fruit, cocoa beans, and hops as a raw material. 5. The polyphenol-containing food according to claim 1, wherein the food is a beverage. 6. A method for producing a polyphenol-containing food,
A method for reducing bitterness, astringency, or acridness derived from polyphenols, wherein seawater subjected to NaCl removal treatment is used as raw water.