JP2013094081A - Catechin gallate-containing cloudy colloidal drink - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a drink having reduced bitter and astringent taste while containing a catechin gallate, and further having flavor with body taste.SOLUTION: The cloudy colloidal drink is a colloidal drink containing particles in spheroid shapes comprising three components of (a) the catechin gallate, (b) collagen peptide and/or gelatin having an average molecular weight of 20,000 or greater, and (c) at least one kind of a thickening and stabilizing agent selected from gum arabic, pectin, carrageenan, tamarind seed gum, psyllium seed gum, ghatti gum, alginic acid and a salt thereof, polyglutamic acid and a salt thereof, and a carboxymethylcellulose, wherein the particles have an average particle diameter within a range of 1.0-50.0 μm.

Description

  The present invention relates to a cloudy colloidal beverage containing gallate-type catechins and having a milk fat-like rich taste.

  In recent years, lifestyle-related diseases such as cancer, heart disease, stroke, diabetes, hypertension, and metabolic syndrome have become problems due to bias in eating habits, stress, smoking, drinking, and lack of exercise. It is also said above. Many lifestyle-related diseases are difficult to treat completely, and according to a survey by the Ministry of Health, Labor and Welfare, the national medical expenses in fiscal 2008 amounted to 34.8 trillion yen. The time has come when it is necessary to "prevent" disease. From this point of view, health-consciousness is increasing among consumers, and the market for health foods and supplements such as foods for specified health use and functional nutritional foods has grown greatly.

  Above all, since beverages are easy to consume healthy ingredients, health-oriented beverages such as green tea, lactic acid bacteria beverages and vegetable juices form a stable and large market.

  Catechins, which are abundant in green tea beverages, which are one of health-oriented beverages, are expected to have physiological activities such as antioxidant, antibacterial, cancer-suppressing, cholesterol absorption-inhibiting, and influenza virus inactivation. . Therefore, beverages that focus on the physiological activity of catechins, such as tea beverages with an increased catechin concentration and non-tea soft drinks containing catechins, are already on the market.

  However, catechins are known to have a unique bitter taste. Among catechins, gallate catechins having a galloyl group in the molecule such as epicatechin gallate (ECg) and epigallocatechin gallate (EGCg) have a unique astringency expressed as astringent taste, and bitterness Is 2 to 3 times stronger than epicatechin (EC) and catechin (C). However, gallate-type catechins have a very high physiological activity, and for example, it has been reported that they exhibit higher physiological activities than non-gallate-type catechins with respect to inactivation of human influenza virus and an inhibitory effect on LDL oxidation. Therefore, it can be said that reducing the bitter taste of gallate catechin is a very important issue.

  Several technical proposals for masking the bitter and astringent taste of catechins have been made. For example, a method of using quinic acid in a specific ratio (Patent Document 1), a method of glycosylation (Patent Document 2), an average molecular weight of 500 to 4500 There is a method of adding a mammal-derived collagen peptide (Patent Document 3). However, although either method can reduce bitterness and astringency, it cannot be said that the masking effect is sufficient.

  In recent years, consumers also have high health consciousness regarding taste beverages, and sales of canned coffee, carbonated drinks, beer drinks such as sugar off and calorie cut have been steadily increasing. Among them, products such as low-fat milk and low-fat milk coffee that have reduced fat content and reduced fat and calories have been released. However, if the milk fat content is reduced for beverages containing milk, the mouthfeel is watery and the richness over the throat is poor. Therefore, various milk fat substitutes such as a cream substitute food ingredient containing non-aggregating modified protein particles (Patent Document 4) and a cream substitute containing particles composed of carbohydrate and protein (Patent Document 5) have been proposed. ing. Furthermore, since the price of dairy materials has been rising in recent years, it is a major issue in the future to provide a milk fat feeling while reducing the dairy materials.

  In addition to milk beverages as well as beverages in general, the richness of mouthfeel and throat, which is called “rich”, is an important factor for the taste. For example, there is a proposal of a cloudy soup with a good throat over by adjusting pH and designing the median diameter of particles to 10 to 100 μm (Patent Document 6).

Japanese Patent No. 3378777 Japanese Patent No. 3557996 JP 2011-15632 A Japanese Patent No. 2647219 Japanese Patent No. 3626501 Japanese Patent No. 4333240

  An object of the present invention is to provide a cloudy colloidal beverage having a rich taste and having a bitter astringency while containing a gallate type catechin.

  In order to achieve the above-mentioned object, the present inventors have conducted intensive research, and as a result, contained three components of gallate catechin, a collagen peptide having an average molecular weight of 20,000 or more and / or gelatin, and a thickening stabilizer. A cloudy colloidal beverage having milk fat-like sensory characteristics was obtained, and it was further discovered that the bitter and astringent taste of gallate catechins and the unpleasant taste of collagen were reduced, and the present invention was completed.

That is, the gist of the present invention is as follows.
[1] (a) Galate type catechin,
(B) a collagen peptide and / or gelatin having an average molecular weight of 20,000 or more,
(C) at least one thickening stabilizer selected from gum arabic, pectin, carrageenan, tamarind seed gum, psyllium seed gum, gati gum, alginic acid and its salt, polyglutamic acid and its salt, carboxymethylcellulose,
A colloidal beverage comprising spheroid-shaped particles consisting of the three components, wherein the particles have an average particle size in the range of 1.0 to 50.0 μm,
[2] The cloudy colloidal beverage according to [1], wherein the contents [A] and [B] (unit:% by weight) of the (a) and (b) are within the range of the following formula:
i) 3.0 ≦ ([B] / [A]) ≦ 20.0
ii) 0.1 ≦ [B] ≦ 8.0
[3] The method for producing a beverage according to the above [1] or [2], comprising a step of mixing the following A1 and B2, or A2 and B1, or A2 and B2, A1: Galate type catechin or its Solution A2: Mixed solution of gallate catechin and thickening stabilizer B1: Collagen peptide and / or gelatin having an average molecular weight of 20,000 or more, or Solution B2: Collagen peptide and / or gelatin having an average molecular weight of 20,000 or more The present invention relates to a mixed solution of a thickening stabilizer.

  The beverage of the present invention is a cloudy colloidal beverage excellent in health promotion effect and beauty effect, containing a gallate type catechin having high physiological activity, having a bitter and astringent taste, containing collagen and having no unpleasant taste. Furthermore, since the beverage of the present invention has milk fat-like sensory characteristics, a fat-free or low-fat milk beverage or milk flavored beverage having a rich mouthfeel can be produced.

Hereinafter, the present invention will be described in more detail.
The cloudy colloidal beverage of the present invention (hereinafter also referred to as the beverage of the present invention)
(A) Galate type catechin,
(B) a collagen peptide and / or gelatin having an average molecular weight of 20,000 or more,
(C) at least one thickening stabilizer selected from gum arabic, pectin, carrageenan, tamarind seed gum, psyllium seed gum, gati gum, alginic acid and its salt, polyglutamic acid and its salt, carboxymethylcellulose,
And the particles have an average particle diameter in the range of 1.0 to 50.0 μm.

[(A) Galate type catechin]
Catechin is a kind of polyphenols that are abundant in teas of plants classified as Camellia, such as green tea, black tea or oolong tea, and is mainly epicatechin (EC), epicatechin gallate (ECg), epigallocatechin. (EGC), epigallocatechin gallate (EGCg), catechin (C), and catechin gallate (Cg) are generic names for flavan-3-ols. In the present invention, “(a) gallate catechin” A catechin having a galloyl group in the molecule, specifically, ECg, EGCg, Cg and the like. These may be refined products, crude products, natural products containing these products, or processed products thereof.

  The content of (a) gallate catechin in the beverage of the present invention is preferably 0.06 to 0.6% by weight, and more preferably 0.1 to 0.3% by weight. When the content is less than 0.06% by weight, the amount of catechin is less than that of green tea, and a sufficient effect as a health drink cannot be expected. Moreover, when the said content exceeds 0.6 weight%, a bitter taste will be felt strongly.

[(B) Collagen peptide and / or gelatin having an average molecular weight of 20,000 or more]
The gelatin used in the present invention is obtained by heating and denaturing collagen, which is a protein abundant in animal bones and skins, and may be any soluble protein having a molecular weight of about 100,000. In the present invention, gelatin can be used without any particular limitation with respect to the origin organism, the production method, and the jelly strength.

The collagen peptide used in the present invention refers to a product obtained by hydrolyzing denatured collagen such as collagen or gelatin with an acid, alkali, enzyme or the like. In the present invention, the collagen peptide can be used without any particular limitation with respect to the origin organism and the production method.
In general, gelatin and collagen peptides are included and collectively referred to as “collagen” (hereinafter gelatin and collagen peptides are collectively referred to as collagen).

  The average molecular weight of the collagen used in the present invention is 20,000 or more. When the amount is less than 20,000, the effect of masking bitter and astringent taste and the feeling of richness on the mouth become insufficient, and even a low molecular weight material has a strong odor and unpleasant taste of collagen, resulting in poor palatability. Information on the molecular weight of collagen is obtained by quantitative methods such as viscosity measurement, HPLC, and gel filtration, and it is possible to use already known methods. Here, the average molecular weight means the weight average molecular weight.

  In the present invention, collagens having an average molecular weight of 20,000 or more are used alone or in combination. Moreover, there is no problem even if they are used in combination with a collagen peptide having an average molecular weight of less than 20,000.

Usually, when a collagen having an average molecular weight of 20,000 or more is used in a beverage, the viscosity increases, and further, a reversible gel may be formed at a constant temperature, thereby losing the suitability as a beverage. However, in the present invention, surprisingly, even when collagen having an average molecular weight of 20,000 or more is used, a low viscosity beverage can be obtained without gelation as described above.
In the present invention, the reason why the collagen does not gel is unknown in detail, but the collagen binds to (a) a gallate catechin and (c) a thickening stabilizer and rotates as described below. This is considered to be an elliptical particle.

  In the present invention, a collagen beverage can be obtained directly from gelatin without the need to hydrolyze gelatin into a collagen peptide by enzymatic treatment or the like, which is very advantageous in terms of cost.

In particular, in the beverage of the present invention, (a) content of gallate catechin [A] (% by weight) ”and (b) content of collagen having an average molecular weight of 20,000 or more (% by weight) [B] It is preferable to adjust within the range of the following formula.
i) 3.0 ≦ ([B] / [A]) ≦ 20.0
ii) 0.1 ≦ [B] ≦ 8.0

With regard to i), when ([B] / [A]) is less than 3.0, the bitter and astringent taste masking derived from gallate catechin is insufficient and the effect of imparting a rich taste cannot be obtained sufficiently. On the other hand, if it exceeds 20.0, phenomena unfavorable for beverages such as gelation and increased viscosity occur. More preferably, 5.0 ≦ ([B] / [A]) ≦ 10.0.
About said ii), it is more preferable that it is 0.5 <= [B] <= 3.0, and 0.8 <= [B] <= 2.0 from a viewpoint of an unpleasant odor reduction of collagen, or imparting rich taste. Is more preferable.

[(C) thickening stabilizer]
The beverage of the present invention is (c) at least one selected from gum arabic, pectin, carrageenan, tamarind seed gum, psyllium seed gum, gati gum, alginic acid and its salt, polyglutamic acid and its salt and carboxymethylcellulose as a thickening stabilizer. Contains seeds.

  Although content of the said thickening stabilizer in the drink of this invention changes with kinds, what is necessary is just about 0.1 to 2.0 weight%, and it is preferable that it is 0.2 to 0.6 weight%. . When the content is less than 0.1% by weight, a sufficient colloid stabilization effect cannot be obtained, and when it exceeds 2.0% by weight, palatability is lowered due to the taste and viscosity derived from the thickening stabilizer.

〔particle〕
The beverage of the present invention is in a cloudy colloidal state by dispersing particles composed of the three components (a), (b), and (c) in water.
The fact that the particles are composed of the three components (a), (b), and (c) can be confirmed by mixing these three components in water to produce a cloudy colloid.
The shape of the particles can be confirmed to be a spheroidal shape by visual observation with an optical microscope having a magnification of 1,000 times. The spheroid is a shape of a rotator obtained by using an ellipse as a major axis or a minor axis as a rotation axis, and includes a spherical shape and a flat ball. An approximately spherical shape is important for improving sensory characteristics such as mouthfeel.

The average particle diameter of the particles is in the range of 1.0 to 50.0 μm. If it is less than 1.0 μm, the mouthfeel is weak. If it exceeds 50.0 μm, the richness and stability are poor, and precipitation may occur when it is left standing. In addition, the mouth feels rough.
The average particle diameter of the particles is preferably in the range of 1.0 to 20.0 μm, and more preferably in the range of 1.0 to 10.0 μm from the viewpoint of imparting a rich feeling.
The average particle size of the particles is measured and calculated using a laser diffraction particle size distribution analyzer (for example, “SALD” series, manufactured by Shimadzu Corporation).

  The “white turbid colloid” as used in the present invention refers to a white turbid state in which insoluble particles are dispersed, and has a visual sensation similar to that of a milk beverage. The turbidity can be measured by a known method. For example, when the transmittance of light having a wavelength of 600 nm is measured with a spectrophotometer, the transmittance of distilled water is defined as 100%, which is 1% or less.

  In addition, the beverage of the present invention, if desired, sugar, fruit juice, vegetable juice, soy milk, dairy products, teas, coffee, alcohols, acidulant, carbon dioxide, flavoring, coloring, dietary fiber, vitamins, You may contain arbitrary components, such as minerals, an amino acid, fats and oils, an emulsifier, and a high sweetness degree sweetener. By appropriately selecting these optional components, the breadth of beverage preference can be expanded. In addition, what is necessary is just to use the said arbitrary component in the range which does not have a bad influence on palatability and physical stability.

  In the method for producing a beverage of the present invention having the above-described configuration, when the component (a), the component (b) and the component (c) are mixed, the component (c) is previously converted to the component (a) and / or (b). ) It is necessary to mix and dissolve with the components to keep them in solution.

That is, the beverage of the present invention can be produced by the following step of mixing A1 and B2, or A2 and B1, or A2 and B2.
A1: Galate type catechin or solution thereof A2: Mixed solution of gallate type catechin and thickening stabilizer B1: Collagen having an average molecular weight of 20,000 or more, or solution B2: Collagen having an average molecular weight of 20,000 or more and thickening stability Mixed solution

  Before mixing, it is preferable to dilute both with a certain amount of water. For example, both of them are diluted with the same amount of water, and then both are mixed to reach the target concentration. It is preferable to make it. However, the mixing method is not limited to the above-described method, and any mixing step may be used as long as the above A1 and B2, or A2 and B1, or A2 and B2 are mixed. On the other hand, when A1 and B1 are mixed first, even if a thickening stabilizer or a solution thereof is added later, aggregation cannot be prevented and the effect of the present invention cannot be obtained. In addition, the water as a solvent of the said solution should just be drinking water.

  In addition, about conditions, such as temperature at the time of mixing each said component, what is necessary is just the conditions in which modification | denaturation etc. of a component do not arise, and there is no limitation in particular.

  As described above, the beverage of the present invention can be obtained. In addition, there is no limitation in particular about pH of the drink of this invention.

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

(Examples 1-9, Comparative Examples 1-4)
1 g of collagen peptide (trade name: HBC-P20, manufactured by Nitta Gelatin Co., Ltd., average molecular weight 20,000) and the thickening stabilizer shown in Table 1 were dissolved in water at 60 ° C. to prepare a total aqueous solution of 90 g. An aqueous solution prepared by dissolving 0.2 g of a gallate-type catechin-containing preparation (trade name: Sanphenon 90S, gallate-type catechin content 66 wt%, manufactured by Taiyo Kagaku Co., Ltd.) in water at 60 ° C. to a total amount of 10 g. As a result, 100 g of beverage in which a white turbidity occurred and became a colloidal state was obtained. In addition, about the drink obtained in Examples 1-9, when the transmittance | permeability of the light of a wavelength of 600 nm was measured in the spectrophotometer, the transmittance | permeability of distilled water was set to 100% and all were 1% or less.

About the obtained drink, the particle size distribution measurement and the sensory test by five panelists were performed. The results obtained by the test methods shown below are shown in Table 1.
Further, when each sample was observed with an optical microscope (“BX41”, manufactured by Olympus Corporation) at a magnification of 1,000 times, it was found that the particles constituting the cloudy colloid contained in each sample had a spheroid shape. It could be confirmed.

<Method for measuring particle size distribution>
The average particle size was measured by a known method using a laser diffraction particle size distribution analyzer (“SALD-2000J”, manufactured by Shimadzu Corporation). As a specific operation, each sample was shaken, diluted to 5 to 10 times water, put into a sampler stirring tank, and the particle size distribution was measured while stirring with the pump speed adjustment knob at position 6. As a distribution criterion, a volume criterion (how much volume a particle having a specific particle diameter occupies in the total volume of all particles) was used. The average particle size was calculated by software for the apparatus (Wing-SALD-2000J, manufactured by Shimadzu Corporation).
<Sensory test method>
(1) Evaluation regarding body taste Five panelists evaluate body taste according to the contents shown below in three stages, and round the average value to give an integer.
Points: Contents 1: There is no mouthfeel and it is watery. Or feel rough.
2: Slightly feels mouthfeel and over the throat.
3: There is a mouthfeel and a feeling of being over the throat.
(2) Evaluation regarding bitterness and astringency Five panelists evaluate bitterness and astringency intensity according to the contents shown below in three stages, and the average value is rounded off and expressed as an integer.
Strength: Content 1: Does not feel bitter and astringent.
2: A bitter taste is felt.
3: A strong bitter taste is strongly felt.

From the results of Table 1, the beverages obtained in Examples 1 to 9 had good taste such as mouthfeel and feeling over the throat, and did not feel much bitterness.
On the other hand, the beverages obtained in Comparative Examples 1 to 4 were less likely to have a rich taste such as mouthfeel and feeling over the throat than the beverages of Examples 1 to 9.

(Examples 10 to 12, Comparative Examples 5 and 6)
Collagen in the amount shown in Table 2 (unit: g) was dissolved in water at 60 ° C. to prepare an aqueous solution having a total amount of 90 g. The amount (unit: g) of EGCg (trade name: Sanphenon EGCg, gallate type catechin content 95% by weight or more, manufactured by Taiyo Chemical Co., Ltd.) and gum arabic (trade name: Instant Gum AB, Colloidal Naturel) An aqueous solution prepared by dissolving 0.8 g of International Co.) in 60 ° C. water to a total amount of 20 g was added to obtain 100 g of beverage. Table 2 shows the results obtained by the same test method as in Example 1 for the obtained beverage.

  From the results shown in Table 2, the beverages obtained in Examples 10 to 12 had a good taste and a rich taste, such as a mouthfeel and a throat feeling, compared to the beverages obtained in Comparative Examples 5 and 6. It did not feel much taste.

(Example 13, Comparative Examples 7 and 8)
The EGCg of Example 11 was changed to ECg (Example 13), EGC (Comparative Example 7), (+)-catechin (Comparative Example 8) (all obtained as a reagent from Wako Pure Chemical Industries, Ltd.). The same operation as 11 was performed to prepare a beverage. ECg gave the same effect as EGCg, but EGC and (+)-catechin produced almost no white turbidity.

(Example 14)
In a total amount of 645 g of an aqueous solution obtained by dissolving 65 g of sugar, 2 g of carboxymethylcellulose (trade name: Cellogen F-SL, manufactured by Daiichi Kogyo Seiyaku Co., Ltd.), 10 g of black tea extract powder and 0.2 g of milk flavor in water at 60 ° C. 55 g of a 20 wt% aqueous solution of gelatin (trade name: APH-250, manufactured by Nitta Gelatin Co., Ltd.) was added and mixed, and then a gallate catechin-containing preparation (trade name: Sanphenon 90S, gallate catechin content rate) An aqueous solution prepared by dissolving 2% of 66% by weight (manufactured by Taiyo Kagaku Co., Ltd.) in water at 60 ° C. to a total amount of 300 g was added to prepare 1000 g of milk-flavored tea beverage. The obtained beverage became a milk-flavored black tea beverage having a milky fat-like sensory characteristic despite no fat, without bitter astringency and unpleasant taste of collagen.

Claims (3)

(A) Galate type catechin,
(B) a collagen peptide and / or gelatin having an average molecular weight of 20,000 or more,
(C) at least one thickening stabilizer selected from gum arabic, pectin, carrageenan, tamarind seed gum, psyllium seed gum, gati gum, alginic acid and its salt, polyglutamic acid and its salt, carboxymethylcellulose,
A colloidal beverage containing spheroid-shaped particles composed of the following three components, wherein the particles have an average particle diameter in the range of 1.0 to 50.0 μm. The cloudy colloidal beverage according to claim 1, wherein the contents [A] and [B] (unit:% by weight) of the (a) and (b) are within the range of the following formula.
i) 3.0 ≦ ([B] / [A]) ≦ 20.0
ii) 0.1 ≦ [B] ≦ 8.0 The manufacturing method of the drink of Claim 1 or 2 including the process of mixing following A1 and B2, or A2 and B1, or A2 and B2.
A1: Galate type catechin or solution thereof A2: Mixed solution of gallate type catechin and thickening stabilizer B1: Collagen peptide and / or gelatin having an average molecular weight of 20,000 or more, or a solution thereof B2: Average molecular weight of 20,000 or more Collagen peptide and / or mixed solution of gelatin and thickening stabilizer