JP2009028001A - Composition for inhibiting precipitation of tannin - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a composition for inhibiting precipitation of tannin solving the following problems that floating matter-like or white turbidity-like suspension/precipitation, so-called "sediment", is caused in a tannin-containing beverage, and such precipitation results in losing commercial value in visual aspect when the beverage is the one in a transparent package in particular, so as to inhibit generation of precipitation for a long period of time without reducing the tannin content in the tannin-containing beverage, while use of tannin for health food attracts attention because of its various bioactive properties such as antimicrobial activity, antioxidant activity, antiallergenic activity and anti-obesity activity. <P>SOLUTION: In the tannin-containing beverage, the composition contains sweetener having high sweetness so as to inhibit precipitation of tannin. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  Tannin is attracting attention for its use in health foods because it has various physiological activities such as antibacterial activity, antioxidant activity, antiallergic activity, and antiobesity activity. However, beverages containing tannin have a problem that a flock-like, suspended or cloudy suspension / precipitate, that is, a so-called “ori” is generated during storage, and when such precipitation occurs, In particular, in the case of a transparent packaged beverage, the commercial value is also lost visually.

  Tannin-containing beverages such as green tea, oolong tea, black tea, coffee, and other so-called health teas have formed an extremely large market, and in recent years, with the background of increased consumer health awareness, etc. (For example, refer to Patent Document 1).

  Many reports have been made on the cause of precipitation, and one factor is the polymerization of polyphenols in the extract during product storage (including polymerization of polyphenols and other components such as proteins). For this reason, centrifugation, diatomaceous earth filtration (see, for example, Patent Document 2), adsorption of polyphenol and the like by an adsorbent resin (see, for example, Patent Document 3), decomposition of tannin by tannase treatment (for example, see Patent Document 4), EDTA and gluconic acid Various precipitation suppression methods have been reported, such as removal of inorganic salts such as iron and calcium using a chelating agent or ion exchange resin (see, for example, Patent Document 5) and removal of precipitates by addition of inorganic salts.

  However, in these tannin-containing beverages, since tannin often works as a taste ingredient or an active ingredient of various physiological activities, the removal of the tannin may cause a deterioration in flavor or a decrease in usefulness of the product. Specifically, centrifugation, addition of inorganic salts, and removal of salts have little or no effect of suppressing precipitation over time, such as diatomaceous earth filtration, filtration with polyphenol adsorption resin, decomposition of tannin by tannase treatment, In the starch by addition, the amount of tannin which is a taste ingredient and an active ingredient in the beverage is lowered, so that the range of application is limited. Although it is possible to prevent precipitation by removing tannin in a tannin concentrate or purified product, the physiological function of tannin is greatly impaired. As described above, in the conventional method, it has been difficult to store the tannin-containing beverage for a long period of time while maintaining the taste component and the tannin content and suppressing the occurrence of precipitation.

Japanese Patent No. 2974946 (first page to second page) Japanese Patent Laid-Open No. 4-31348 (pages 1 to 3) JP-A-9-220053 (first page to second page) JP-A-12-316475 (first page to second page) Japanese Patent Laid-Open No. 10-165096 (pages 1 to 3)

  An object of this invention is to suppress generation | occurrence | production of precipitation over a long term, without reducing a tannin content about a tannin containing drink.

  As a result of various studies to suppress precipitation containing tannin in beverages during long-term storage, the present inventors have found that high-intensity sweeteners have an effect of suppressing precipitation. Furthermore, it has been found that by adjusting the weight ratio of tannin / high-intensity sweetener to 0.05 to 1000, a beverage that does not cause precipitation even when stored for a long period of time can be obtained.

  Examples of beverages containing tannin include green tea, black tea, oolong tea, strawberry tea, coffee, cocoa and wine, and fruits include grapes, blueberries, cassis, cranberries, and amla, but are not particularly limited.

  The tannins targeted by the composition for preventing precipitation of the present invention are flavonoids and chlorogens that are biosynthesized from acetic acid such as flavonol, flavonol, flavone, flavanone, anthocyanidin, isoflavone, catechin and the like and phenylalanine and bound to sugar. Acid, phenyl carboxylic acid, ellagic acid, lignan, curcumin, coumarin, etc. are single or mixed, and are extracted from trees, soybean extract, fruit tree / fruit peel, tea catechin Although there are things derived from various plant extracts such as products, it is not particularly limited.

  The composition beverage for preventing precipitation of the present invention can be produced by dissolving the tannin, sweetener or organic acid in water.

  Although it does not specifically limit as content of tannin in 100 mL of drinks, 0.1-2000 mg is preferable from the point of bioactivity, More preferably, 0.5-1000 mg, Most preferably, 5-80 mg is used. . If it is less than 0.1 mg, precipitation hardly occurs, but the physiological effect is low, and if it exceeds 2000 mg, it is not preferable from the viewpoint of flavor.

  The present invention prevents precipitation of tannin by blending a composition containing a high-intensity sweetener in a tannin-containing beverage. As the high-intensity sweetener, sucralose and / or acesulfame potassium is preferable from the viewpoint of effect, and sucralose is more preferable. In addition, sucralose and / or acesulfame potassium is used in combination with sucralose and high-intensity sweeteners other than acesulfame potassium to show a synergistic effect, preferably one or more selected from aspartame, stevia, and glycyrrhizin, more preferably Aspartame, stevia Most preferably, aspartame is used in combination.

  Sucralose is a non-caloric sweetener made from sugar and has about 600 times the sweetness of sugar and has less unpleasant aftertaste, so drinks, bakery, desserts, gums, candy, frozen desserts, dairy products, pickles, and delicacies Widely used in products such as seasonings.

  Acesulfame potassium is attracting attention as a diet sweetener along with aspartame because it has a sweetness that is 200 times that of sugar and is stable to heat.

  Aspartame is a white crystalline powder in which aspartic acid and methyl ester of phenylalanine are amide-bonded, and has a sweetness 200 times that of sugar. It has a sweetness similar to that of sugar and is applied to diet foods and foods for treating diabetes.

  Stevia is a natural sweetener containing a large amount of sweetening components such as stevioside and rebaudioside, and has a sweetness 250 times that of sugar. The calorie is 1/90 that of sugar, and it is applied to a wide variety of processed foods.

  Glycyrrhizin is a component that is abundant in the rhizome of leguminous licorice (licorice) and has a sweetness that is 140 times that of sucrose. It is a natural sweetener and is widely used in foods (soy sauce, miso, etc.) and tobacco. It is used.

  The high-intensity sweetener concentration is preferably used in a range of 0.01 mg to 50 mg in 100 mL of beverage, more preferably 0.5 mg to 50 mg. If it is less than 0.01 mg, the effect of suppressing precipitation is low, and if it exceeds 50 mg, the sweetness tends to be tight.

  The weight ratio of tannin / high-intensity sweetener in the beverage is preferably 0.05 to 1000, more preferably 0.1 to 200, and most preferably 0.2 to 20 in terms of the effect of preventing precipitation. Is good.

  The organic acid referred to in the present invention is an acid contained in a large amount as a sour component in fruits and vegetables such as citric acid, ascorbic acid, malic acid, succinic acid, tartaric acid, acetic acid, α-ketoglutaric acid, phytic acid and lactic acid. In the present invention, the organic acids as described above can be used alone or in combination of two or more kinds, but are not limited thereto. As the salt of the organic acid, sodium salt, potassium salt, calcium salt, magnesium salt, etc., preferably sodium salt is used.

  The pH can be adjusted by adding an appropriate amount of an organic acid or a salt thereof and then using another pH adjuster. Examples of pH adjusters include sodium bicarbonate (sodium bicarbonate), sodium carbonate, sodium ascorbate, sodium hydroxide, calcium hydroxide, sodium citrate, disodium phosphate, dipotassium phosphate, disodium succinate, sodium acetate, Examples include alkalis such as sodium tartrate, sodium lactate, sodium fumarate, DL-sodium malate, D-potassium hydrogen tartrate, potassium carbonate, and tetrasodium pyrophosphate.

  The composition-preventing composition beverage of the present invention is prepared in this manner, but if necessary, various sugars, emulsifiers, thickeners, sweeteners, fruit juices, flavors, etc. can be added as appropriate. It is. As an auxiliary material, for example, sugars such as sucrose, isomerized sugar, glucose, fructose, palatinose, trehalose, lactose, xylose, high sweetness sweetener, sorbitol, xylitol, erythritol, lactitol, palatinit, reduced starch syrup, reduced maltose starch syrup Sugar alcohols, sucrose fatty acid esters, glycerin fatty acid esters, emulsifiers such as lecithin, carrageenan, gum arabic, xanthan gum, guar gum, pectin, locust bean gum, other thickening (stabilizing) agents such as starch and gellan gum, fruit juice and them Perfumes and the like. In addition, vitamins such as vitamin A, vitamin B, vitamin C, vitamin D and vitamin E, minerals such as calcium, iron, manganese and zinc, milk, whole milk powder, skimmed milk, partially skimmed milk, concentrated milk, cream It is also possible to add functional ingredients such as milk components such as dietary fiber, casein phosphopeptide (CPP), casein calcium peptide (CCP), coenzyme Q10, spices and herbs.

  Examples of tannin-containing beverages include soft drinks such as carbonated drinks, fruit extract drinks, vegetable extract juices and near water, sports drinks, isotonic drinks, and diet drinks.

  The obtained tannin-containing beverage is filled into a transparent container such as a PET bottle, a paper container, a can container, etc., and depending on the container form, it can be subjected to post-sterilization to obtain a product. Even if stored for a long period of time, the taste components and tannin content do not decrease, and the flavor is not impaired and precipitation does not occur.

Hereinafter, the content of the present invention will be specifically described using examples and experimental examples, but the scope of the present invention is not limited thereto.
The measurement methods used in the examples are shown below, but are not limited to the following methods and measurement conditions as long as they can be measured accurately using a method that can be detected with high sensitivity and high accuracy. It doesn't matter at all. In addition, sample pretreatment (for example, freeze-drying or removal of components that interfere with measurement) is applied as necessary.

Test example 1
Measurement of tannin In the present invention, the amount of tannin is determined according to a conventional method, and the beverage is filtered through a filter (0.45 μm), then diluted with distilled water, and a high performance liquid chromatograph (2695 Separations Module) manufactured by Waters is used. A packed column for introduced liquid chromatograph CAPCELL PAK C18 (4.6 mm × 250 mm: manufactured by Shiseido Co., Ltd.) was attached, and analysis was performed by a gradient method at a column temperature of 35 ° C. The mobile phase A solution was a distilled aqueous solution containing 0.05 mol / L of phosphoric acid, the B solution was an acetonitrile solution, the sample injection amount was 10 μL, and analysis was performed with a UV detector (2478 Dual λ Absorbance Detector) manufactured by Waters.

  Distilled water (1 L) and Sumiteam AP-2 (manufactured by Shin Nippon Chemical Industry Co., Ltd., Aspergillus derived, 12000 U / mL) (0.90 g) were added to 300 g of dried Amla fruit and extracted at 60 ° C. for 4 hours. Thereafter, the enzyme was inactivated at 90 ° C. for 30 minutes. Thereafter, the mixture was filtered, the Brix of the filtrate was measured, and after adding a paindex (made by Matsutani Chemical Industry Co., Ltd.) equivalent to the solid content of Amla extract, spray drying was performed to obtain 200 g of Amla powder. When the tannin content of the obtained Amla powder was analyzed according to the above method, it was 10 mg / g, and this Amla powder was used in Examples.

Examples 1-19, Comparative Examples 1-3
Ingredients shown in the table, Amla powder 1 g (10 mg as tannin), Ascorbic acid 30 mg, appropriate amount of various sweeteners, fragrance 0.1 g, water is added to 100 mL to dissolve uniformly, and adjusted to pH 3.5 using citric acid After that, the beverage was sterilized by heating at 90 ° C. for 20 minutes.

  Sweeteners are sucrose, glucose, fructose and high-intensity sweeteners such as sucralose, acesulfame potassium, aspartame, stevia, glycyrrhizin so that the amount of sucrose is 6 grams equivalent in terms of sweetness, and the occurrence of precipitation is evaluated. did.

  Table 1 shows the composition of 100 mL of a beverage containing tannin derived from Amla. As an evaluation method for the occurrence of precipitation, the prepared beverage was sterilized by heating, and then refrigerated at 4 ° C., and the occurrence of precipitation was visually evaluated. The results are shown in Table 2.

Evaluation of sediment / precipitation-: Precipitation cannot be confirmed ±: Precipitation can hardly be confirmed +: Slight precipitation can be confirmed ++: Precipitation can be confirmed

  As shown in Table 3, sucralose was added in the range of 0.01 to 50 mg per 100 mL of beverage, and the occurrence of precipitation was evaluated. The results are shown in Table 4.

  As shown in Table 5, 0.05 mg of sucralose is added per 100 mL of beverage, and in combination with sucralose, various sweeteners are added to give 6 g equivalents of sucrose in terms of sweetness, and the occurrence of precipitation is evaluated. did. The results are shown in Table 6.

Test example 2
Measurement of tannin In the present invention, the amount of tannin is determined according to a conventional method. The beverage is filtered through a filter (0.45 μm), then diluted with distilled water, and a high performance liquid chromatograph (model SCL-10AVP) manufactured by Shimadzu Corporation is used. -A pak C18 column (4.6 mm x 10 mm: manufactured by Shiseido Co., Ltd.) was mounted and analyzed at a column temperature of 40 ° C. The mobile phase was methanol / water / phosphoric acid = 17/83 / 0.5 solution, the sample injection volume was 10 μL, and the UV detector wavelength was 280 nm.

  After adding 15 kg of hot water to 1 kg of green tea and extracting at 80 ° C. for 30 minutes and filtering to remove the tea husk, the filtrate was concentrated under reduced pressure and spray dried to obtain 150 g of tea extract. . When the tannin content of the obtained tea extract was analyzed according to the above method, it was 352 mg / g, and this tea extract was used in Examples.

Examples 20-37, Comparative Examples 4-6
Ingredients shown in Table, 0.3 g of tea extract (106 mg as tannin), 30 mg of ascorbic acid, appropriate amount of various sweeteners, 0.1 g of fragrance, water is added to make 100 mL in total, and the pH is 6.0 using sodium bicarbonate. After being adjusted to 120 ° C., the beverage was sterilized by heating at 120 ° C. for 4 minutes.

  Sweeteners are sucrose, glucose, fructose and high-intensity sweeteners such as sucralose, acesulfame potassium, aspartame, stevia, and glycyrrhizin, so that the amount of sucrose is 12 grams equivalent in terms of sweetness, and the occurrence of precipitation is evaluated. did.

  Table 7 shows the composition of 100 mL of beverage containing tea-derived tannins. As an evaluation method for the occurrence of precipitation, the prepared beverage was sterilized by heating, and then refrigerated at 4 ° C., and the occurrence of precipitation was visually evaluated. The results are shown in Table 8.

Evaluation of sediment / precipitation-: Precipitation cannot be confirmed ±: Precipitation can hardly be confirmed +: Slight precipitation can be confirmed ++: Precipitation can be confirmed

  As shown in Table 9, sucralose was added in the range of 0.01 to 50 mg per 100 mL of beverage, and the occurrence of precipitation was evaluated. The results are shown in Table 10.

  As shown in Table 11, 0.05 mg of sucralose is added per 100 mL of beverage, and in combination with sucralose, various sweeteners are added so that the equivalent amount of sucrose is 6 g in terms of sweetness, and the occurrence of precipitation is evaluated. did. The results are shown in Table 12.

  As described above, in the composition beverage for preventing precipitation, by adding a high-sweetness sweetener with a tannin / high-sweetness sweetener weight ratio of 0.05 to 1000, precipitation can be prevented even when stored for a long period of time. I found something to do.

Claims (5)

A composition for preventing precipitation of tannin, comprising a high-intensity sweetener. The composition for preventing precipitation of tannin according to claim 1, wherein the high-intensity sweetener is sucralose and / or acesulfame potassium. A composition for preventing precipitation of tannin, comprising at least one selected from the group consisting of sucralose and / or acesulfame potassium and aspartame, stevia and glycyrrhizin. A tannin-containing beverage comprising the composition for preventing precipitation of tannin according to any one of claims 1 to 3. The weight ratio of a tannin / high-intensity sweetener is 0.05-1000, The container-packed drink containing the composition in any one of Claims 1-3 characterized by the above-mentioned.