JP2006271259A - Method for reducing astringency of proanthocyanidin, and astringency-reduced beverage obtained by the method - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for reducing astringency of proanthocyanidin causing no coagulating sedimentation and/or suspension even in water solution, inexpensively and safely reducing astringency of the proanthocyanidin, enabling addition of proanthocyanidin even to a transparent or translucent beverage such as soft drink at a high concentration without spoiling commercial value as a beverage, and having light astringency to be easy to drink. <P>SOLUTION: The method for reducing astringency of proanthocyanidin comprises adding peptide and a pH adjusting agent to a beverage containing, as a main ingredient, extract having proanthocyanidin obtained by extracting plants. The astringency-reduced proanthocyanidin-containing beverage is obtained by the method. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a method for reducing the astringency in a beverage containing an extract composed mainly of proanthocyanidins obtained by extracting a plant body, and a beverage for reducing astringency obtained thereby.

Proanthocyanidins are a kind of polyphenols, a group of compounds bonded by condensation or polymerization using flavan-3-ol and / or flavan-3,4-diol as constituent units, and are condensed tannins contained in plants. . Proanthocyanidins have long been known to have antioxidant and arteriosclerosis-preventing effects. In recent years, it has been found that they have activities such as skin-beautifying effects and cancer-preventing effects, and have begun to be used in foods, medicines, cosmetics and the like.
However, proanthocyanidins are components with strong astringency and astringency, and when added to food as antioxidants, astringent taste with a strong irritation and astringency will cause an unpleasant taste, so that it has an effective effect. It was extremely difficult to add a large amount.

In the first place, astringency is different from the so-called sense of taste such as bitterness, and it is said that it is equivalent to the sense of touch and pain that is felt at the pain point, rather than the taste that is felt at the taste buds. It becomes.
Therefore, it can be said that methods for removing astringency components, masking, avoiding contact with pain points (covering) and the like are effective for reducing astringency.
Based on these, various methods for improving tannin astringency and astringent taste have been sought. An improvement method that has been used since ancient times is the removal of astringent tannins.
This method of removing astringency is known as “shochu / alcohol free”, “hot water free”, “dry ice / carbon dioxide free”, “ash juice free”, etc. Thus, astringency is eliminated by generating acetaldehyde and insolubilizing by polymerizing tannin, and this method cannot reduce the astringency of high concentrations of proanthocyanidins extracted in advance.

In addition to this, a method of adding protamine to a food containing astringent components such as tannin (Patent Document 1, Patent Document 2), a method of glycosylating the astringent components with an enzyme (Patent Document 3, Patent Document 4), A method of adsorbing and removing astringent components with resin or activated carbon (Patent Document 5, Patent Document 6), a masking method using cyclodextrin (Patent Document 3, Patent Document 7, Patent Document 8), and the like have been proposed. However, these are methods of masking the astringent taste of tannin, which is contained in a very small amount, a method of removing tannin itself, and a method of adding an expensive and generally unusable substance, which was added at a high concentration. There has been no known safe, inexpensive and efficient method without loss of proanthocyanidins.
In order to solve this problem, a method of adding soy protein, starch, agar, etc. as an astringency reducing agent has been proposed using the property that proanthocyanidins easily bind to proteins and polysaccharides (Patent Document 9, Patents). Reference 10). As a result, health foods mainly composed of proanthocyanidins, which have been conventionally used in the form of tablets (including sugar coatings) and capsules, can be provided in the form of powder, granules, etc. It has become possible. However, since proanthocyanidins bound to proteins and polysaccharides are difficult to dissolve in liquids or cause aggregation and precipitation, suspensions are excluded except for some emulsified beverages where precipitation and aggregation are not a major problem. There is a problem that it cannot be used for transparent and translucent clear beverages such as (tea-based beverages, carbonated beverages, etc.).

JP-A-5-328935 JP-A-6-153875 JP 7-327602 A Japanese Patent Publication No. 6-88908 JP-A-8-173084 Japanese Patent Laid-Open No. 11-103817 Japanese Patent Laid-Open No. 9-309902 Japanese Patent Laid-Open No. 10-4919 JP 2001-46037 A JP 2001-199886 A

  An object of the present invention is to maintain a beverage containing a high concentration of an extract based on proanthocyanidins obtained by extracting a plant body in a high concentration (no precipitation or suspension). Another object is to provide a method for reducing astringency as it is, and a beverage for reducing astringency obtained thereby.

  In order to solve the above-mentioned problems, the present inventor has added a peptide and a pH adjuster to a beverage containing an extract based on proanthocyanidins obtained by extracting a plant as a result of repeated studies. Thus, the present inventors have found that astringency can be remarkably reduced without causing adverse effects such as coagulation sedimentation and suspension, and the present invention has been completed by examining various conditions.

1st of this invention adds the peptide and a pH adjuster to the drink containing the extract which has the main component of the proanthocyanidins obtained by extracting a plant body, The astringency of the drink containing a proanthocyanidins characterized by the above-mentioned It relates to the reduction method.
According to a second aspect of the present invention, the plant extract is one selected from the extract of any one of grape fermented food, grape seed, grape skin, and grape juice lees. It is related with the astringent taste reduction method of the drink containing the described proanthocyanidins.
A third aspect of the present invention relates to a method for reducing the astringency of a beverage containing proanthocyanidins according to claim 1 or 2, wherein the peptide is derived from collagen.
A fourth aspect of the present invention relates to a method for reducing the astringency of a proanthocyanidin-containing beverage according to any one of claims 1 to 3, wherein the peptide has an average molecular weight of 1,500 or more and 7,000 or less.
5th of this invention is the ratio of 1 / 20-1 weight part with respect to 1 weight part of proanthocyanidins with the addition amount of a peptide, The proanthocyanidin containing in any one of Claims 1-4 characterized by the above-mentioned. It relates to a method for reducing the astringency of beverages.
The sixth aspect of the present invention is that the range of pH adjustment by the pH adjusting agent is pH 6.0 to 7.4, and adjustment is performed so that isoelectric point precipitation of the added peptide does not occur. It is related with the astringency reduction method of the drink containing the proanthocyanidins in any one of 1-5.
A seventh aspect of the present invention relates to a beverage containing proanthocyanidins with improved astringency obtained by the method for reducing astringency of a beverage containing proanthocyanidins according to any one of claims 1 to 6.

In a desirable embodiment, the peptide is derived from collagen and has an average molecular weight of 1,500 or more and 7,000 or less, and a ratio of 1/20 to 1 part by weight with respect to 1 part by weight of proanthocyanidins contained in the beverage. Added.
Hereinafter, the present invention will be described in detail.
First, an extract mainly composed of proanthocyanidins obtained by extracting a plant subject to the present invention includes grapes, strawberries, apples, blueberries, cranberries, pine, strawberries, soybeans, red beans, barley, wheat, cacao. An extract obtained by extracting a plant body (fruit, seed, pericarp, bark, etc.) with water or an organic solvent, and its main component is proanthocyanidins.
Particularly suitable is a grape seed extract that has a high extraction rate and a small amount of impurities, and can easily obtain high-purity proanthocyanidins.
Extraction materials other than grapes mainly include pine bark, cranberry fruit, and red beans.
The extract containing proanthocyanidins as a main component obtained as described above is a concentrate containing proanthocyanidins by further removing the solvent by a known method such as distillation under reduced pressure, spray drying, freeze drying, Use as a dry product becomes easy. Moreover, an excipient | filler etc. can be added and handling can also be simplified.

In the beverage containing the extract mainly composed of proanthocyanidins obtained by extracting the plant body in the present invention, proanthocyanidins, preferably 0.001 wt% to 2 wt% in terms of dry weight in the beverage, More preferably 0.01 to 0.7% by weight is contained.
Next, the peptide may be any peptide as long as it essentially reduces astringency and does not cause aggregation, precipitation, or suspension, and there are no restrictions on the protein species, production method, and the like. However, it is desirable to use peptides derived from edible proteins as food materials used in beverages, and animal proteins contained in cows, pigs, chickens, fish, milk, eggs, etc. as raw materials And vegetable proteins contained in soybeans, wheat and the like.
In addition, the mechanism for reducing the astringency of proanthocyanidins is thought to be due to the improvement in the covering property (avoidance of contact with pain points) due to hydrophobic bonds with peptides or hydrogen bonds. In order to improve the quality, peptides having high water solubility or water dispersibility are preferred. In view of the above, collagen is particularly preferable as a raw material protein, and a collagen peptide obtained by degrading these proteins by acid treatment, alkali treatment, or enzyme treatment is preferred as a peptide species.

As for the molecular weight of the peptide, those having an average molecular weight of 1,500 or more and 7,000 or less are used. A peptide having an average molecular weight of less than 1,500 does not have a sufficient covering effect due to binding with proanthocyanidins, and does not sufficiently exert an astringent taste reducing effect. In addition, peptides having an average molecular weight of 7,000 or more tend to bind to proanthocyanidins having a high degree of polymerization (decamers or more), and because they are high polymers, they tend to cause aggregation precipitation and suspension, making them unsuitable for beverages. It is.
Peptides satisfying these conditions can be easily obtained as inexpensive and safe products as commercially available food materials. For example, (brand name) collagen peptide CPB-5 (manufactured by Zerais Co., Ltd.), (brand name) collagen peptide NCG-10 (manufactured by Zerais Corporation), (brand name) marine collagen peptide (manufactured by Ihara Suisan Co., Ltd.), ( (Product Name) Fermented Collagen Peptide LCP (Nitta Gelatin Co., Ltd.), (Product Name) Fish Collagen Powder FGH (Unitech Foods Co., Ltd.), (Product Name) Pig Skin Collagen Powder PCH (Unitech Foods Co., Ltd.) is there.

The peptide to be added in the present invention contains a proteolytic peptide, preferably a collagen peptide, in a beverage in the range of 0.0001% to 2% by weight, more preferably 0.001% to 0.7% by weight in terms of dry weight. To do.
Excess peptide addition also causes generation of off-taste and white turbidity caused by the peptide, so it is desirable that the addition amount is added in an appropriate amount with respect to the amount of proanthocyanidins contained in the beverage. That is, when the purity of the peptide to be added and proanthocyanidins is converted to 100%, respectively, it is most preferable to add them at a ratio of 1/20 to 1 part by weight with respect to 1 part by weight of proanthocyanidins.

Next, the pH adjuster is not particularly limited as long as it is a pH adjuster generally used for beverages, but it is stable in the liquid by preventing the isoelectric precipitation of the peptide. Since the purpose is to enhance the properties, it is necessary to select according to the peptide to be used.
The pH adjuster is added in an amount that adjusts the pH to a range of 6.0 to 7.4. However, even within this range, since the isoelectric point of the peptide varies depending on the type of peptide and the treatment method, it is necessary to select the peptide to be added and to adjust the pH to avoid the isoelectric point.
Examples of pH adjusters generally used in beverages include carbonates such as sodium bicarbonate, citrates, and phosphates.
The method of adding a peptide and a pH adjuster is to prepare a solution in which an extract based on proanthocyanidins obtained by extracting a plant in advance and other beverage components are mixed and dissolved, and the pH is adjusted to 6. It adjusts in the range of 0-7.4, and adds a peptide after that.
There is no particular limitation on the method of adding the peptide, and it may be added as it is if it is powdery, or it may be added after dissolving in advance with an appropriate concentration of water.
The beverage obtained by the present invention contains other components generally used as beverages in addition to the extract, peptide, and pH adjuster mainly composed of proanthocyanidins obtained by extracting plant bodies. Can be contained in a range that does not impair.
Examples of such ingredients include other nutritional ingredients, other extracts (such as koji, tea), sugars, livestock milk, soy milk, fats and oils, fruit juice, vegetable juice, organic acids, vitamins, mineral salts, An emulsifier, a thickener, a fragrance | flavor, a pigment | dye, other food additives, etc. are mentioned.

By using the method of the present invention, the astringent taste of proanthocyanidins can be reduced inexpensively and safely without causing aggregation and precipitation even in an aqueous solution.
As a result, proanthocyanidins can be added at a high concentration without impairing the commercial value of beverages even in transparent and translucent beverages such as soft drinks, and a beverage with a light astringency and easy to drink is provided. I was able to.

  EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.

(Preparation of beverage containing proanthocyanidin-containing extract)
Grape seed extract (“Gravinol (registered trademark) T” manufactured by Kikkoman Corporation: Proanthocyanidin purity 29%: hereinafter abbreviated as GSE) as an extract mainly composed of proanthocyanidins obtained by extracting plant bodies used.
GSE was dissolved in water to the specified concentration of each example.
In Examples 1 to 3, the pH was adjusted to 6.0 to 6.8 in advance so that the peptide used in baking soda did not cause isoelectric precipitation. Thereafter, the peptide was added so as to have the prescribed concentration of each Example, and dissolved by stirring well. The prepared beverage was packed in a container and subjected to heat and pressure sterilization at 118 ° C. for 15 minutes.
In Example 4, a prescribed amount of baking soda was added and dissolved, and then the peptide was added to a prescribed concentration and dissolved by stirring well.

(Sensory evaluation of astringency)
Regarding the evaluation of astringency, since an objective evaluation method, a unit and scale of strength, and a standard substance are not defined, in the present invention, the intensity of astringency was evaluated by the following method.
Each test solution was subjected to sensory evaluation using at least 10 panelists. The sensory evaluation was performed indoors at a temperature of 25 ° C., and was carried out avoiding 1 hour after eating.
Each test solution was evaluated in a random order, and the next evaluation was performed after an interval of 30 minutes or more between evaluations. The evaluation was a selective question, and each evaluation point was determined as follows. {0 points: feels no astringency, 1 point: feels a bit astringent, 2 points: feels astringency but can be drunk comfortably, 3 points: feels astringently strong and difficult to drink, 4 points: noticeably astringent I can't drink it. }
The average of the evaluation points of each panel was defined as the astringency evaluation point of the test solution.

(Evaluation of beverage aptitude)
About the adjusted drink, the presence or absence of precipitation and the presence or absence of suspension were confirmed visually, and it was judged whether it was suitable as a soft drink.

Example 1
(Evaluation of astringency reduction effect of collagen peptide on GSE)
As a collagen peptide, (trade name) collagen peptide CPB-5 (average molecular weight 5,000: manufactured by Zerais Co., Ltd.) was used. GSE was adjusted to various concentrations depending on the proanthocyanidin content, and prepared with and without the peptide added at a concentration of 0.02%, and evaluated the strength of the astringency reduction effect at each GSE concentration. The sensory evaluation was carried out by 12 panelists.
Table 1 and FIG. 1 show the results of astringency reduction strength against GSE by peptide addition.

As shown in Table 1 and FIG. 1, when 0.02% by weight of a collagen peptide was added to a beverage prepared by adjusting the amount of GSE with various concentrations of proanthocyanidins, the effect of reducing the astringency of proanthocyanidins was observed. It was found that even if the amount reached about 13 times the amount of peptide, the effect of reducing astringency was sufficiently observed.
It was found that as the amount of proanthocyanidins further increased, the effect of reducing astringency was attenuated. Also, if the absolute amount of proanthocyanidins exceeds about 0.25%, a slight suspension will be observed in the beverage, so the upper limit of the absolute amount of proanthocyanidins is about 0.7% I understood.

Example 2
(Evaluation of astringency reduction effect by peptide molecular weight)
L-glycine (manufactured by Tanabe Seiyaku Co., Ltd.) was used as the amino acid. As collagen peptides, (trade name) collagen peptide CPB-5 (average molecular weight 5,000: manufactured by Zerais Co., Ltd.), (trade name) collagen peptide NCG-10 (average molecular weight 7,000: manufactured by Zerais Co., Ltd.), (commodity) Name) Marine collagen peptide (average molecular weight 1,500: manufactured by Ihara Suisan Co., Ltd.), (Product name) Fermented collagen peptide LCP (Average molecular weight 2,000: manufactured by Nitta Gelatin Co., Ltd.), (Product name) Fish collagen powder FGH (Average molecular weight 5,000: manufactured by Unitech Foods Co., Ltd.), (trade name) pig skin collagen powder PCH (average molecular weight 5,000: manufactured by Unitech Foods Co., Ltd.), (trade name) Nippi Peptide PA-100 (average molecular weight 10) , 000: manufactured by Nippi Corporation).
As soy peptide, (trade name) High New Toe SMP (average molecular weight 455: manufactured by Fuji Oil Co., Ltd.), (trade name) High New-R (average molecular weight 455: manufactured by Fuji Oil Co., Ltd.), (trade name) High Newt-DC6 (average molecular weight 715: Fuji Oil Co., Ltd.) was used. As a fish peptide, (registered trademark) Bonimax (average molecular weight 1,000: manufactured by Maruhachi Muramatsu Co., Ltd.) was used. GSE was adjusted to 0.073% in terms of proanthocyanidins, and 0.02% of each peptide was added. The sensory evaluation was carried out by 10 panelists. The results of the astringency reduction effect of each peptide addition are shown in Table 2 and FIG.

From Table 2 and FIG. 2, it was found that the sensory evaluation point of astringency was significantly reduced by the addition of collagen peptide. From the viewpoint of molecular weight, it was found that an amino acid had no effect, whereas a molecular weight in the range of 1,500 or more had an astringent taste reducing effect. However, when the molecular weight exceeded 7,000, suspension was observed in the beverage, and it became unsuitable as a soft drink. On the other hand, the soy protein has a molecular weight of 455 or more and shows an astringent taste reducing effect, but the suspension of the beverage is remarkable as compared with the collagen peptide, which is not suitable as a soft drink. In addition, the fish peptide did not show an excellent astringency reduction effect even at a molecular weight of 1,000.
From the above, it was found that a collagen peptide having a molecular weight of 1,500 to 7,000 is most effective in reducing the astringency of beverages.

Example 3
(Evaluation of astringency reduction effect by adding collagen peptide)
As a collagen peptide, (trade name) collagen peptide CPB-5 (average molecular weight 5,000: manufactured by Zerais Co., Ltd.) was used.
GSE was adjusted to a proanthocyanidin content of 0.073%, and the peptide was added at various concentrations.
The sensory evaluation was carried out by 10 panelists.
The results of the astringency reduction effect due to the added amount of peptide are shown in Table 3 and FIG.

  From Table 3 and FIG. 3, when the amount of collagen peptide added is about 6% or more of the amount of proanthocyanidins, the effect of reducing astringency is seen, and when the amount is about 30%, the effect reaches saturation. It was found that the sensory evaluation score was not reduced. Moreover, when it exceeded about 140%, suspension was observed in the drink and it became a state unsuitable as a soft drink. From the above, it was found that the amount of collagen peptide added effective for reducing astringency suitable for beverages was about 1/20 to 1 times the amount of proanthocyanidin 1 time.

Example 4
(Evaluation of astringency reduction effect by adjusting pH and beverage aptitude)
As a collagen peptide, (trade name) collagen peptide CPB-5 (average molecular weight 5,000: manufactured by Zerais Co., Ltd.) was used. GSE was adjusted to have a proanthocyanidin content of 0.073%, sodium bicarbonate was added to various concentrations as a pH adjuster, and 0.02% of the peptide was added. The sensory evaluation was carried out by 10 panelists. Table 4 shows the effect of reducing astringency against GSE by pH adjustment and the presence or absence of precipitation or suspension.

As shown in Table 4, when 0.02% by weight of collagen peptide was added to a beverage whose pH was adjusted to various levels with the amount of baking soda, when the pH was higher than about 7.3, astringency or bitterness was regarded as an odd taste. It was found that proanthocyanidins have a poor astringency reduction effect. Moreover, when pH became lower than 6.0, it turned out that a peptide produces an isoelectric point precipitation, generation | occurrence | production of precipitation and suspension of a liquid will arise, and it is unsuitable as a soft drink.
From the above, it was found that the pH range where the astringent taste reducing effect of the present invention can be sufficiently exhibited is about 6.0 to 7.4.

The figure which shows the astringency reduction intensity | strength of the collagen peptide with respect to GSE density | concentration. The figure which shows the astringent taste reduction effect by peptide seed | species (by molecular weight). The figure which shows the astringency reduction effect by collagen peptide addition amount.

Claims (7)

  A method for reducing the astringency of a beverage containing proanthocyanidins, comprising adding a peptide and a pH adjuster to a beverage containing an extract mainly composed of proanthocyanidins obtained by extracting a plant body.   2. The proanthocyanidin-containing beverage according to claim 1, wherein the plant extract is one selected from the extract of grape fermented food, grape seed, grape skin, or grape juice lees. Astringency reduction method.   The method for reducing the astringency of a beverage containing proanthocyanidins according to claim 1 or 2, wherein the peptide is derived from collagen.   The method for reducing the astringency of a beverage containing proanthocyanidins according to any one of claims 1 to 3, wherein the peptide has an average molecular weight of 1,500 or more and 7,000 or less.   The method for reducing the astringency of a beverage containing proanthocyanidins according to any one of claims 1 to 4, wherein the added amount of the peptide is 1/20 to 1 part by weight with respect to 1 part by weight of proanthocyanidins.   The range of pH adjustment with a pH adjuster is pH 6.0 to 7.4, and adjustment is performed so that isoelectric point precipitation of the added peptide does not occur. The astringency reduction method of the drink containing the described proanthocyanidins. A beverage containing proanthocyanidins with improved astringency, obtained by the method for reducing astringency of a beverage containing proanthocyanidins according to any one of claims 1 to 6.

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