JP2008061593A - High polyphenol-containing drink decreased in bitter taste - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an easily drinkable high polyphenol-containing packaged drink decreased in the bitter taste of a high polyphenol-containing drink. <P>SOLUTION: This packaged drink containing polyphenol at a concentration of 80-200 mg as a tannin quantity per 100 ml of drink is mixed with 1.5-6 wt.% of maltohexaose and/or maltoheptaose per a high polyphenol-containing drink which so as to decrease the bitter taste of the high polyphenol-containing drink and to provide a packaged drink decreased in the bitter taste of a high polyphenol-containing drink. Since this bitter taste-decreasing method decreases the bitter taste of polyphenol without strengthening the sweet taste of the drink which contains polyphenol at high concentration, it is possible to offer the drink as the easily drinkable packaged drink which is decreased only in the bitter taste of polyphenol without feeling of sweet taste, and makes use of the original flavor of the drink. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a container-packed beverage with reduced bitterness and astringency of a high polyphenol-containing beverage, and a method for producing the same. In particular, in a high polyphenol-containing beverage, by reducing the bitter and astringent taste of polyphenol without increasing the sweetness of the beverage, producing only a bitter and astringent taste of polyphenol without feeling sweetness, producing a container-packed beverage that is easy to drink, Relates to the method of providing.

  In recent years, the health functions of polyphenols have attracted attention, and beverages containing these in high concentrations have been developed. However, since the polyphenols have a strong bitter and astringent taste, the bitter and astringent taste becomes stronger and the drinking becomes harder as the concentration is increased. If the sweetness is increased, bitterness and astringency can be suppressed to some extent, but if the sweetness is increased, the original taste of the beverage will be diminished, and the health feeling of polyphenols such as tea will be impaired. .

  Therefore, various methods for reducing the bitter and astringent taste of polyphenols have been proposed. However, when the conventionally proposed method for reducing the bitter and astringent taste of polyphenols is applied to beverages and the like containing polyphenols at a high concentration, there is an influence on the original taste of the beverage, and the bitter and astringent taste of polyphenols is reduced. Therefore, it is difficult to reduce the bitterness of a beverage containing a high concentration of polyphenols, and thus it is not always satisfactory. .

  For example, Japanese Patent Application Laid-Open Nos. 3-168046 and 10-4919 disclose that bitterness of beverages and the like is reduced by adding cyclodextrin to catechins such as green tea. This method has been shown to reduce bitter and astringent taste of beverages and the like, and as a result, it is possible to consume a large amount of catechins, but the cyclodextrin used here can suppress bitter and astringent taste However, since the scent component is also included, the scent is weakened. When this method is applied to a beverage containing polyphenols at a high concentration, the original flavor of the beverage may be lost.

  JP-A-2006-67895 and JP-A-2006-67896 disclose a method for suppressing the bitter and astringent taste of polyphenols by adding cyclofructan at a specific ratio in addition to cyclodextrin (cyclodextrin). It is disclosed. However, this method also has the same problems as described above by using cyclodextrin, and cyclofractane is not sold as a raw material, so that this sugar is produced in order to put this technology to practical use. Because it is necessary to start from the beginning, there is a problem that practical correspondence is difficult.

  Furthermore, Japanese Patent Application Laid-Open No. 8-298930 discloses that a tea beverage or the like is mixed with dextrin, cyclodextrin, starch or the like, and a cyclomaltodextrin glucanotransferase is allowed to act on this to distribute polyphenols contained in the tea beverage or the like. A method for reducing the astringency of polyphenols by saccharification is disclosed. However, since this method is a method of glycosylating polyphenols contained in tea beverages and the like, there is a problem that the influence on the original flavor balance is unavoidable.

  Japanese Patent Laid-Open No. 2005-124540 discloses a polyphenol composition used by adding casein to polyphenol and improving the bitter and astringent taste of polyphenol and used in beverages and the like. Japanese Patent Laid-Open No. 2005-245291 discloses polyphenol. A processed food is disclosed in which xyloglucan is added to a food containing a product to reduce the astringency and astringency of phenols in the food. However, since casein and xyloglucan are not compatible with the original flavor of beverages as beverage ingredients, they are not satisfactory for the purpose of improving the bitter taste of polyphenols while maintaining the original flavor of beverages. Absent.

  On the other hand, in recent years, with the improvement of eating habits, the demand for foods that are not too sweet has increased. In order to meet such demand, conventionally, as a method for suppressing sweetness, relatively high-molecular starch sugars such as various dextrins have been used instead of sucrose. However, dextrin has limitations when used in foods because it has a powdery odor or poor solubility. Therefore, in recent years, oligosaccharides located between monosaccharides and disaccharides and polymer dextrin have come to be noted as low-sweet starch sugars. Recently, it has been proposed to use this oligosaccharide for improving the flavor and taste of beverages and the like.

  For example, in Japanese Patent Application Laid-Open No. 11-253101, the soluble black tea component contains starch degradation products such as maltotetraose and maltopentaose, so that the original fragrance of black tea against heat sterilization during the production of black tea beverages can be obtained. It is disclosed to prevent loss and improve its flavor. JP-A-2001-108 discloses an extract extracted from tea leaves and malto-oligosaccharide having at least one selected from maltotetraose, maltopentaose, maltohexaose and maltoheptaose as a main component. By preparing a powdery substance containing the powdered substance containing the malto-oligosaccharide, it is possible to make an instant tea that has the original tea flavor and light blue color even during long-term storage and is easy to weigh. It is disclosed.

  Japanese Patent Laid-Open No. 2000-166504 discloses that the content of maltohexaose (G6) or more per solid matter is 30 to 50% by weight, and the viscosity of a 75% by weight aqueous solution at 20 ° C. is 8,000 to 12,000 cp. It is disclosed that by providing a saccharide composition that is, there is provided a saccharide composition that has a rich taste and has no paste odor like dextrin and has an effect of improving the taste of alcoholic beverages and the like. Thus, it has been known that malto-oligosaccharide is conventionally used as an additive component for foods and drinks. However, malto-oligosaccharide as described above has been used to reduce the bitter and astringent taste of polyphenols. No examples have been reported.

Japanese Patent Laid-Open No. 3-16846. JP-A-8-298930. Japanese Patent Laid-Open No. 10-4919. Japanese Patent Laid-Open No. 11-253101. JP 2000-166504 A. Japanese Patent Laid-Open No. 2001-108. JP-A-2005-124540. JP-A-2005-245291. JP 2006-67895 A. Japanese Patent Laid-Open No. 2006-67896.

  The subject of this invention is providing the container-packed drink by which the bitterness taste of the polyphenol manufactured by this method was reduced, and the manufacturing method of the container-packed drink by which the bitterness taste of the high polyphenol content drink was reduced. In particular, the object of the present invention is to reduce only the bitter and astringent taste of polyphenol without feeling sweetness by reducing the bitter and astringent taste of polyphenol without increasing the sweetness of the beverage in a beverage containing a high concentration of tea-derived polyphenol. An object of the present invention is to provide an easy-to-drink container-packed beverage that makes use of the original flavor of the beverage.

  The present inventor has intensively studied to solve the above-mentioned problems, and finds that maltohexaose and maltoheptaose among maltooligosaccharides have an effect of reducing the bitter taste caused by polyphenol. And, by using the maltooligosaccharide for reducing the bitter and astringent taste of a high polyphenol-containing beverage, it was found that a high polyphenol-containing beverage with a reduced bitter and astringent taste could be produced, and the present invention was completed. .

  That is, the present invention produces maltohexaose and / or maltoheptaose from 1.5 to 100 ml per beverage when producing a high polyphenol-containing container-packed beverage containing polyphenol at a concentration of 80 to 200 mg as a tannin amount. It consists of a method for producing a highly polyphenol-containing container-packed beverage with reduced bitterness and a bitterness and a containerized beverage with reduced bitterness of the polyphenol produced by the method, characterized by blending in the range of 6% by weight.

  The packaged beverage provided by the present invention can effectively reduce the bitter taste of polyphenols by the action of maltohexaose or maltoheptaose, and the sweetness of the malto-oligosaccharide suppresses the original Taste that harmonizes with flavor can be obtained, and therefore, in beverages containing high concentrations of tea-derived polyphenols, etc., without increasing the sweetness of the beverage, without reducing the bitter taste of polyphenols, without feeling sweetness By reducing only the bitter and astringent taste of polyphenols, it is possible to make an easy-to-drink container-packed beverage that takes advantage of the original flavor of the beverage.

  In the present invention, examples of the polyphenol of the high polyphenol-containing beverage include polyphenols derived from green tea, black tea, or oolong tea. The high polyphenol-containing beverage in the present invention contains the polyphenol in a high content by concentration or addition. Beverages can be mentioned. Examples of the beverage include green tea, black tea, and oolong tea.

  That is, the present invention specifically relates to (1) when manufacturing a high polyphenol-containing container-packed beverage containing polyphenol at a concentration of 80 to 200 mg as a tannin amount per 100 ml of beverage, maltohexaose and / or maltohepta per beverage. It comprises a method for producing a high polyphenol-containing container-packed beverage with reduced bitterness and astringency, characterized by blending ausose in a range of 1.5 to 6% by weight.

  The present invention also provides (2) a method for producing a high polyphenol-containing container-packed beverage with reduced bitterness and astringency as described in (1) above, wherein the polyphenol is a polyphenol derived from green tea, black tea, or oolong tea, (3) A high polyphenol-containing container-packed beverage with reduced bitterness produced by the method for producing a beverage according to (1) or (2) above, or (4) the beverage is green tea, black tea, or oolong tea. The high-polyphenol content container-packed beverage with reduced bitterness and astringency according to (3) above.

  While the health functions of polyphenols have attracted attention and beverages containing these in high concentrations have been developed, the present invention provides a highly polyphenol-containing container-packed beverage that is easy to drink and that effectively reduces the bitter taste of polyphenols. be able to. In particular, in the present invention, maltohexaose or maltoheptaose used for reducing the bitter and astringent taste of polyphenol can obtain a taste harmonized with the original flavor of the beverage due to the suppressed sweetness. In beverages that contain a high concentration of sucrose, by reducing the bitter and astringent taste of polyphenols without reducing the sweetness of the beverage, and reducing the bitter and astringent taste of polyphenols without feeling sweetness, this beverage takes advantage of the original flavor of the beverage. An easy container-packed beverage can be provided.

  In the present invention, when manufacturing a high polyphenol-containing container-packed beverage containing polyphenol at a concentration of 80 to 200 mg as a tannin amount per 100 ml of beverage, maltohexaose and / or maltoheptaose is 1.5 to 6 weight per beverage. %, The method of producing a highly polyphenol-containing container-packed beverage with reduced bitterness and taste, and a containerized beverage with reduced bitterness of the polyphenol produced by the method.

(Polyphenol)
Polyphenol refers to a plant component having a plurality of phenolic hydroxy groups in the molecule, and flavonoids such as catechin and anthinine, and phenolic acids such as chlorogenic acid are representative. Although various physiological functions are known, since most polyphenols have a strong bitter taste, it is difficult to ingest high concentrations. The polyphenols in the present invention include not only teas such as green tea, oolong tea and black tea, but also fruits such as grapes, apples, lychees and cassis, and any polyphenols derived from edible plants such as coffee, cocoa and cacao. Can be mentioned. However, from the viewpoint of the strength of the bitter and astringent taste reducing effect, it is preferable to target tea polyphenols, and it is most preferable to target black tea polyphenols. As a high polyphenol-containing beverage in the present invention, a polyphenol contained in a raw material, an extract or the like has been increased in its polyphenol content by concentration, or a beverage containing a high content by adding polyphenol. Any of these can be mentioned.

(Tannin amount)
In the present invention, “tannin amount” refers to the iron tartrate method, which is a standard for evaluating the amount of polyphenols in tea (see Toshirou Nakabayashi et al., “Chemistry and Functions of Green Tea, Black Tea, Oolong Tea”, Kogaku Publishing, page 137) ) Refers to the value measured using That is, the purple component produced by reacting the polyphenols in the liquid with the iron tartrate reagent is measured for absorbance (540 nm), and quantified using a calibration curve prepared using ethyl gallate as a standard substance. The final value obtained by multiplying the quantitative value by 1.5 is defined as “tannin amount”.

  In the present invention, examples of the high polyphenol-containing beverage include those containing polyphenol at a concentration of 80 to 200 mg as a tannin amount per 100 ml of beverage. That is, when it is 80 mg or more per 100 ml of beverage, a bitter and astringent taste is strongly felt, so that the present invention can be effectively applied. The practical concentration is preferably 100 mg or more, and most preferably 120 mg or more. The maximum value is 200 mg, and if it exceeds this, even if the method of the present invention is applied, the bitter and astringent taste becomes very strong and it is not suitable for drinking.

In the present invention, in order to adjust the tannin content of the beverage to the predetermined content in the present invention, in the case of going through an extraction process such as tea and coffee, a method of increasing the usage rate of raw materials (extracting deeply) Although the method of concentrating the liquid can also cope, it can usually be adjusted by adding and using a food material rich in polyphenols. Tea-derived polyphenols are produced by extracting the target tea leaves using water or an organic solvent, and then purifying them by a technique such as fractionation or adsorption as necessary. Commercially available “Polyphenone ^R ” (Mitsui Norin) “Sunphenon ^R ” (Taiyo Kagaku), “Theafuran ^R ” (Itoen) may be used.

(Maltohexaose, Maltoheptaose)
As used in the present invention, maltohexaose and maltoheptaose refer to oligosaccharides to which 6 or 7 glucoses are bonded, respectively. The oligosaccharide can be obtained by degrading starch with an enzyme or the like. In the present invention, these oligosaccharides are added in a range of 1.5 to 6% by weight per beverage. If it is less than this, the effect is weak, and if it is more than this, the effect reaches its peak. As a particularly preferable range, it is preferable to add in a range of 3 to 4% by weight. In the present invention, maltohexaose and maltoheptaose can be those having a sugar composition mainly composed of the oligosaccharide, but those having a sugar composition of oligosaccharides containing a large amount of maltohexaose and maltoheptaose are also used. be able to.

In order to prepare maltohexaose and maltoheptaose used in the present invention, these oligosaccharides can be purified from starch degradation products. However, if practicality is important, a specific enzyme (for example, It is desirable to prepare and use in the form of an oligosaccharide rich in maltohexaose and maltoheptaose obtained by decomposing starch using malt α-amylase. The method for producing the oligosaccharide is disclosed in JP-A-4-259797, and since the oligosaccharide produced by the method is commercially available (Fuji Oligo G67 ^R ; Nippon Shokuhin Kako), Can also be used. In addition, commercially available products containing a relatively large amount of maltohexaose and maltoheptaose, such as TK16 (Matsutani Chemical), can be used.

In the present invention, maltohexaose and / or maltoheptaose is appropriately added within the range of the above blending ratio. For example, Fuji Oligo G67 ^R contains 40% by weight of maltohexaose and maltoheptaose, so that 3.7% by weight or more of this oligosaccharide is added. Moreover, a suitable addition amount is about 7.5 to 10 weight%. When the oligosaccharide in the present invention is used, if it is added in an amount of 12% by weight or more, the sweetness is felt due to the influence of the low-molecular oligosaccharide mixed therein. It is desirable to use less than that in order not to feel sweetness.
In the present invention, maltohexaose and maltoheptaose are used. However, when dextrins having higher sugar chains are used, when added at a concentration that reduces bitterness and astringency, the flavor unique to dextrin is conspicuous. Since the balance of the original flavor of the beverage is lost, it is not suitable for improving the flavor of the beverage.

(Packed beverage)
The high polyphenol-containing beverage with reduced bitterness of the present invention can be prepared and provided as a container-packed beverage. The high polyphenol-containing container-packed beverage is not particularly limited in the raw material, production method and production conditions of the beverage except for specifying the content of polyphenol and maltohexaose and / or maltoheptaose. It can be produced in the same way as a beverage. Sugars other than maltohexaose and / or maltoheptaose, sweeteners, acidulants, fragrances, colorants, antioxidants, and the like can be used freely as necessary. The pH of the beverage is preferably neutral (about pH 6-7) in terms of the strength of the effect, but is not limited thereto. After the raw materials have been prepared, the UHT sterilization process may be performed as usual, and then packed into a container such as a PET bottle, or packed into a container such as a bottle or can, and then retort sterilized. Of course, aseptic filling can also be used.

(Tea drink)
The container-packed beverage of the present invention can be prepared as an appropriate container-packed beverage such as green tea, black tea, or oolong tea. As a preferred example of the beverage, a method for producing a black tea beverage containing polyphenols at a high concentration will be described in detail. In the production of black tea beverages, in order to increase the concentration of polyphenols, a method for increasing the usage rate of tea leaves, A method of separately adding a polyphenol preparation obtained from black tea extract is conceivable. In order to increase the concentration of polyphenols by extracting black tea, an extract with a tannin amount of 80 mg / 100 ml or more can be obtained by using water or hot water about 10 to 100 times the weight of tea leaves. It is done. By adding vitamin C to the amount of tea leaves during extraction, it is possible to prevent the occurrence of precipitation (cream-down) in the subsequent process.

The tea-derived polyphenol preparation can be produced by extracting raw tea leaves using water or an organic solvent, and then purifying them by a technique such as fractionation or adsorption as necessary. By adding this to the black tea extract obtained by a usual method or diluting with water, an extract having a polyphenol concentration of 80 mg / 100 ml or more of tannin can be obtained. Maltohexaose and / or maltoheptaose is added to the extract so as to be 1.5% by weight or more. When using Fujioligo G67 ^R , 3.7% by weight or more is added.

  When preparing the beverage of the present invention, the pH of the preparation liquid may be neutralized using sodium bicarbonate in the case of neutral straight tea, and acidified with citric acid or the like in the case of lemon tea. Can be prepared. In preparing the beverage of the present invention, other ingredients such as sugars, fragrances and fruit juices can be appropriately blended as necessary. The finished preparation liquid can be prepared as a container-packed beverage by UHT sterilization and filling in a container such as a PET bottle or hot-pack filling such as a can and a bottle, followed by retort sterilization. At that time, an aseptic filling method can also be used.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations.

[Examples 1 to 4; Comparative Examples 1 to 9]
To 10 g of tea leaves, 300 g of hot water (95 ° C.) was added and extracted for 8 minutes with occasional stirring. After extraction, the tea husk was removed and the extract was cooled until the liquid temperature reached 10 ° C. The cooled extract was centrifuged and then subjected to final filtration to obtain a clear black tea extract. Using this extract, the test liquids of Examples 1 to 4 and Comparative Examples 1 to 9 were prepared by adjusting the amount of tannin to 150 mg / 100 ml and adjusting the concentrations of various materials to predetermined concentrations. The test solution was subjected to sensory evaluation to evaluate bitterness and sweetness. Table 1 shows the evaluation results of various raw materials. In the table, the bitter and astringent taste reduction effect is indicated by evaluation results of strong (++), slightly strong (++), some (+), almost no (±), and no (−), and the sweetness is strong. The evaluation results are (++++), slightly strong (++), feel (+), hardly feel (±), and do not feel (−). Table 2 shows the description of the materials used in this experimental example (composition of each oligosaccharide; in-house analysis value). In Table 1, Celdex B-100 (Nippon Food Chemicals) is 100% β-cyclodextrin.

<Evaluation>
As shown in Table 1 above, the bitter and astringent taste was clearly reduced when the sum of the contents of maltohexaose and maltoheptaose was 1.6% by weight or more. With other saccharides, the bitter and astringent taste reducing effect in a concentration range where sweetness is not felt was weak or could not be confirmed. Although relatively high molecular weight dextrins could suppress bitterness and astringency at a concentration that does not feel sweetness, it was judged that it was difficult to adapt to black tea beverages because the unique flavor became conspicuous as the amount added was increased. Although the bitter taste reducing effect of β-cyclodextrin was very strong, it was not preferable because the flavor of black tea was lost at the same time.

[Examples 5 to 7; Comparative Examples 10 to 11]
A test solution was prepared in the same manner as in Example 1 except that the amount of tannin was adjusted to 100 mg / 100 ml. The results of sensory evaluation for the black tea test liquid are shown in Table 3. As shown in Table 3, the bitter and astringent taste could be clearly reduced when the total content of maltohexaose and maltoheptaose was 1.6% by weight or more.

[Examples 8 to 10; Comparative Examples 12 to 13]
Each test solution was prepared by the following method: To 10 g of green tea leaves, 300 g of hot water (95 ° C.) was added and extracted for 8 minutes with occasional stirring. After extraction, the tea husk was removed, and the extract was cooled until the liquid temperature reached 25 ° C. The cooled extract was subjected to final filtration to obtain a clear green tea extract. Using this extract, a test solution was prepared by adjusting the tannin amount to 150 mg / 100 ml and Fujioligo G67 ^R to a predetermined concentration. The test solution was subjected to sensory evaluation to evaluate bitterness and sweetness. The evaluation results for the green tea test solution are shown in Table 4. As shown in Table 4, the bitter and astringent taste was clearly reduced when the sum of the contents of maltohexaose and maltoheptaose was 1.6% by weight or more.

[Examples 11 to 16; Comparative Examples 14 to 17]
Using a commercially available polyphenol preparation, a test solution was obtained in which the amount of tannin was adjusted to 120 mg / 100 ml or 150 mg / 100 ml and Fujioligo G67 ^R was adjusted to a predetermined concentration. The test solution was subjected to sensory evaluation to evaluate bitterness and sweetness. The evaluation results for the polyphenol preparation solution are shown in Table 5. In Table 5, “P” represents polyphenol, “Green tea P” is derived from green tea, “Black tea P” is derived from black tea, “Oolong tea P” is derived from Oolong tea, It is a formulation. As shown in Table 5, the bitter and astringent taste was clearly reduced when the sum of the contents of maltohexaose and maltoheptaose was 1.6% by weight or more.

[Example 17]
100 g of tea leaves mainly composed of dimbra were extracted with 3000 g of hot water (90 ° C.) for 6 minutes with occasional stirring. After extraction, the tea leaves were removed by solid-liquid separation, and then cooled until the liquid temperature became 10 ° C or lower. After the cooled extract was centrifuged, final filtration was performed to obtain a clear black tea extract. Using this extract, Fujioligo G67 ^R was 8% by weight (the total content of maltohexaose and maltoheptaose was 3.2% by weight), the tannin amount was 150 mg / 100 ml, and the pH was 6 (L -A preparation solution was prepared so that ascorbic acid and sodium hydrogen carbonate were used. After raising the temperature of this preparation liquid until the liquid temperature reached 90 ° C., 190 g each was filled into a metal can, and the can lid was wound and closed while blowing nitrogen. This was retort sterilized to prepare a packed tea beverage. After storage at room temperature for 1 week, the can was opened and the contents were evaluated. As a result, sweetness was not felt, and bitterness and astringent taste were not felt. In addition, the scent was sufficiently high and had the original flavor of black tea. Furthermore, the appearance was also very clarified. The container-packed beverage was stored at room temperature for further 3 weeks and then reopened for evaluation. However, it had the same properties as immediately after production.

Claims (4)

In producing a high polyphenol-containing container-packed beverage containing polyphenol in a concentration of 80 to 200 mg per 100 ml of beverage, the maltohexaose and / or maltoheptaose in the range of 1.5 to 6% by weight per beverage A method for producing a high-polyphenol-containing container-packed beverage with reduced bitterness and astringency, characterized by comprising: 2. The method for producing a high polyphenol-containing container-packed beverage with reduced bitterness and taste according to claim 1, wherein the polyphenol is a polyphenol derived from green tea, black tea, or oolong tea. A high polyphenol-containing container-packed beverage with reduced bitterness and taste produced by the method for producing a beverage according to claim 1 or 2. The beverage according to claim 3, wherein the beverage is green tea, black tea, or oolong tea.