JP2013110989A - Catechin-rich beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a catechin-rich beverage that is easy to drink by reducing the disagreeable tastes of catechin-rich beverage, such as bitter taste, stringent taste and astringent taste, the catechin-rich beverage being obtained by adding non-polymer catechins in high concentrations to beverage such as green tea beverage.SOLUTION: The catechin-rich beverage containing 0.08 to 0.2 mass% non-polymer catechins includes one or two kinds or more of enzymatically modified isoquercitrin, enzymatically modified rutin, and methyl hesperidin by 0.001 to 0.1 mass%.

Description

The present invention relates to a high catechin-containing beverage containing a high concentration of non-polymer catechins. More specifically, unpleasant tastes such as bitterness, astringency and astringent taste when high concentrations of non-polymer catechins are contained, and one or more of enzyme-treated isoquercitrin, enzyme-treated rutin and methyl hesperidin are used. It suppresses by adding, and makes it easy to drink a drink with high catechin content.

Ingestion of catechins is said to have physiological effects such as cholesterol elevation-inhibiting action, blood pressure elevation-inhibiting action, blood cholesterol-regulating action, blood glucose level-regulating action, and antiallergic action. It is necessary to ingest a large amount of catechins in order to play.

Generally, it is said that about 70 mg of catechin is contained in one cup of green tea (about 100 mL), and more than 8 cups (catechin about 560 mg) daily, preferably 15 cups (about 1,000 mg of catechin). ) Is said to have a physiological effect.

However, it is difficult to drink a large amount of tea every day, and if you add a high concentration of catechins to the drink to reduce the amount you drink, you will experience unpleasant tastes such as bitterness, astringency and astringency when drinking. I felt strong and had something hard to drink.

Accordingly, various studies have been made to reduce the bitterness and astringency of tea beverages. For example, a catechin-containing composition containing β-cyclodextrin and γ-cyclodextrin (Patent Document 1), non-concentrated high concentration Packaged beverages containing polymer catechins and flavanones (Patent Document 2), high-concentration non-polymer catechins and isoflavones, containerd beverages containing fructose, glucose and sucrose (Patent Document 3), high Packaged beverages containing non-polymer catechins and tartaric acid at concentrations (Patent Document 4), sealed beverages containing non-polymer catechins and flavone derivatives at high concentrations (Patent Document 5), high-concentration non-heavy Sealed container-packed beverage containing coalescent catechins and cereal extract (Patent Document 6), Sealed container-packed beverage containing high-concentration non-polymer catechins and indigestible dextrin (Patent Document 7), Beverages with sealed containers containing high-concentration non-polymer catechins and calcium compounds (Patent Document 8), sealed-packed beverages containing high-concentration non-polymer catechins, sorbitol and sweeteners (Patent Document 9), etc. It has been known.

Moreover, a flavor improving agent containing at least two components selected from the group consisting of sunflower seed extract, γ-aminobutyric acid, theanine, rutin, rutin derivatives, hesperidin and hesperidin derivatives is known (Patent Document 10). .

JP 2006-117772 A JP 2009-055905 A JP 2009-034076 A JP 2011-019463 A JP 2007-289159 A JP 2009-095266 A JP 2010-045994 A JP 2007-289158 A JP 2008-142074 A JP 2008-061511 A

However, the above-mentioned high catechin-containing beverage has insufficient reduction in unpleasant taste such as bitterness, astringency and astringent taste when drunk, and the aftertaste has long unpleasant taste and is difficult to drink regularly. None of the high catechin-containing beverages had reduced unpleasant tastes such as bitterness, astringency and astringency.

As a result of studying the reduction of unpleasant taste of a high catechin-containing beverage containing a high concentration of non-polymer catechins, the present inventor has generally found that flavonoids (myricetin, quercetin, kenne) as component factors related to the bitter taste of green tea extract. Ferrol) is known (Japanese Patent Laid-Open No. 2006-129757), but surprisingly among flavonoids, it contains high catechin by containing one or more of enzyme-treated isoquercitrin, enzyme-treated rutin and methyl hesperidin. It discovered that the unpleasant taste of a drink could be reduced and came to complete this invention.

That is, the present invention is as follows.
Item 1. A beverage containing catechins,
(A) Non-polymer catechins 0.08 to 0.2% by mass, and (B) one or more of enzyme-treated isoquercitrin, enzyme-treated rutin and methyl hesperidin 0.001 to 0.1% by mass
High catechin-containing beverage containing
Item 2. A beverage containing catechins, which is a high catechin-containing beverage containing 0.08 to 0.2% by mass of non-polymer catechins and 0.001 to 0.1% by mass of enzyme-treated isoquercitrin.
Item 3. The mass ratio {(A) / (B)} of one or more of (A) non-polymer catechins and (B) enzyme-treated isoquercitrin, enzyme-treated rutin and methyl hesperidin is 0.8. Item 2. The high catechin-containing beverage according to Item 1, which is ˜200.
Item 4. The content of (C) caffeine in the beverage containing catechins is
The high catechin-containing beverage according to any one of Items 1 to 3, wherein (C) caffeine / (A) non-polymer catechins (mass ratio) is 0.26 or less.
Item 5. (A) A catechin beverage containing 0.08 to 0.2% by mass of non-polymer catechins,
(B) One or more of enzyme-treated isoquercitrin, enzyme-treated rutin and methyl hesperidin 0.001 to 0.1% by mass
A method for reducing the unpleasant taste of a high catechin-containing beverage, characterized by comprising:
Item 6. Unpleasant taste of a high catechin-containing beverage characterized by containing 0.001 to 0.1% by mass of enzyme-treated isoquercitrin in a catechin beverage containing 0.08 to 0.2% by mass of non-polymer catechins How to reduce.
Item 7. The mass ratio {(A) / (B)} of one or more of (A) non-polymer catechins and (B) enzyme-treated isoquercitrin, enzyme-treated rutin and methyl hesperidin is 0.8 to Item 200 is a method for reducing the unpleasant taste of a high catechin-containing beverage according to Item 4.
Item 8. The content of caffeine in the catechin drink is
(C) Caffeine / (A) Non-polymer catechins (mass ratio) = 0.26 or less, The method for reducing the unpleasant taste of the high catechin-containing beverage according to item 5 to 7.

According to the present invention, although non-polymer catechins are contained at an extremely high concentration of 0.08 to 0.2% by mass, unpleasant tastes such as bitterness, astringency and astringent taste derived from non-polymer catechins. A highly catechin-containing beverage with improved taste can be provided.

The high catechin-containing beverage of the present invention is characterized by containing non-polymer catechins at a very high concentration as compared with ordinary green tea beverages and the like. Specifically, the content of (A) non-polymer catechins of the present invention is 0.08 to 0.2% by mass.

Such a high catechin-containing beverage containing a very high concentration of non-polymer catechins is obtained by adjusting the concentration of non-polymer catechins by blending a tea extract, a concentrate thereof and a purified product thereof. be able to. Among them, it is preferable to use a purified product having a reduced caffeine content in order to reduce unpleasant taste.

Examples of the tea used in the tea extract include Camellia sinensis belonging to the genus Camellia and hybrids thereof.

The tea extract concentrate and purified product used in the present invention may be those obtained by concentrating and purifying the tea extract by a conventional method. For example, “Polyphenone” manufactured by Mitsui Norin Co., Ltd., ITO EN Examples include concentrates and purified products of green tea extracts such as “Theafuran” manufactured by Taiyo Kagaku, “Sanphenon” manufactured by Taiyo Kagaku, and “SD Green Tea Extract Powder” manufactured by Saneigen FFI.

The high catechin-containing beverage of the present invention contains (B) one or more of enzyme-treated isoquercitrin, enzyme-treated rutin, and methyl hesperidin. It is particularly preferable to use enzyme-treated isoquercitrin. The content of the enzyme-treated isoquercitrin, enzyme-treated rutin and methyl hesperidin in the high catechin-containing beverage is 0.001 to 0.1% by mass, preferably 0.005 to 0.05% by mass. When the amount is 0.001% by mass or less, the unpleasant taste of catechins is not sufficiently reduced, and when the amount is 0.2% by mass or more, the bitterness of enzyme-treated isoquercitrin, enzyme-treated rutin, and methyl hesperidin itself is not preferable. .

The total mass ratio {(A) / (B)} of (A) non-polymer catechins and (B) enzyme-treated isoquercitrin, enzyme-treated rutin and methyl hesperidin in the high catechin-containing beverage of the present invention is: It is 0.8 to 200, preferably 1.6 to 40.

The enzyme-treated isoquercitrin of the present invention is a rutin enzyme-treated product (narinedinase, hesperidinase or rhamnosidase), and then purified by purifying the "rutin enzyme degradation product" whose main component is isoquercitrin, starch or It is obtained by adding glucose to a mixture of dextrins using cyclodextrin glucosyltransferase, and the main component is α-glucosyl isoquercitrin (Act that revises part of the Food Sanitation Law and Nutrition Improvement Law) (1995 Act No. 101) List of Existing Additives prescribed in Article 2, Paragraph 4 of Supplementary Provisions (see Ministry of Health, Labor and Welfare Notification No. 120, April 16, 1996)). For example, Sanmerin (registered trademark) AO-3000 (manufactured by San-Ei Gen FFI Co., Ltd.) can be mentioned as a commercial product.

The enzyme-treated rutin of the present invention is obtained by adding α-1,4 glucose to a mixture of rutin and starch or dextrin using cyclodextrin glucosyltransferase, and the main component is α-glucosylrutin. Yes (Act on Amendments to the Food Sanitation Law and the Nutrition Improvement Law (Act No. 101 of 1995), Existing Additives List prescribed in Article 2, Paragraph 4 of the Supplementary Provisions (April 16, 1996 Ministry of Health and Welfare Notification No. 1) 120))). For example, αG-rutin (manufactured by Toyo Seika Co., Ltd.) can be mentioned as a commercial product.

The methyl hesperidin of the present invention is obtained by methylating hesperidin obtained by extracting with citrus peel, fruit juice or seeds with an alkaline aqueous solution at room temperature with dimethyl sulfate and solubilizing it in water. For example, methyl hesperidin (manufactured by Tokyo Chemical Industry Co., Ltd.) can be mentioned as a commercial product.

The content of (C) caffeine in the high catechin-containing beverage of the present invention is such that the mass ratio [(C) / (A)] of (A) non-polymer catechins and (C) caffeine is 0.26 or less. Preferably, it is 0.25 or less. If the ratio of caffeine is too high, unpleasant tastes such as bitterness and astringency appear. The caffeine may be contained in the green tea extract used as a raw material or may be newly added caffeine.

In the high catechin-containing beverage of the present invention, a sweetener, an antioxidant, a fragrance, a pigment, an emulsifier, a preservative, a seasoning, a gum, a pH adjuster (a sour agent) Additives that can be used in general foods such as) may be blended.

Antioxidants that can be used in the present invention include ascorbic acids such as L-ascorbic acid and sodium L-ascorbate; ascorbic acid esters such as L-ascorbic acid stearate and L-ascorbic acid palmitate; Acid and erythorbic acid such as sodium erythorbate; sodium sulfite, sodium hyposulfite, sulfites such as sodium pyrosulfite and potassium pyrosulfite, etc .; tocopherols such as α-tocopherol and mixed tocopherol; dibutylhydroxytoluene (BHT) and butylhydroxy Anisole (BHA), etc .; ethylenediaminetetraacetic acid, such as disodium ethylenediaminetetraacetate and disodium ethylenediaminetetraacetate; gallic acid and propionic gallate Gallic acids such as: Aoi flower extract, Aspergillus terreus extract, licorice oily extract, edible canna extract, glove extract, essential oil-removed fennel extract, horseradish extract, sage extract, seri extract, bayberry extract Products, Tempeh extract, dokudami extract, fresh coffee bean extract, sunflower seed extract, pimenta extract, grape seed extract, blueberry leaf extract, propolis extract, japonica ginkgo extract, pepper extract, Extracts of various plants such as spinach extract, eucalyptus leaf extract, gentian root extract, rutin extract (red bean whole plant, enju, buckwheat whole plant extract), rosemary extract, etc .; quercetin, rutin enzymatic degradation (Isoquercitrin), enzymatically decomposed apple extract, sesame oil extract, rapeseed oil extract, rice bran oil extract, rice Nuka enzyme degradation products and the like can be mentioned.

Examples of pH adjusters (acidulants) that can be used in the present invention include acetic acid, citric acid, succinic acid, lactic acid, malic acid, tartaric acid, gluconic acid, phosphoric acid and salts thereof, potassium carbonate, sodium hydrogen carbonate, and the like. Can be mentioned.

The high catechin-containing beverage of the present invention has a pH (25 ° C.) of 3 to 7, more preferably 3.5 to 6.8. If the pH is too low, the acidity becomes strong and the preference as a beverage is lowered. On the other hand, when the pH is higher than 7, a problem arises in the stability of the catechins themselves, and isomerization and browning proceed.

The high catechin-containing beverage of the present invention can be a green tea beverage. It is also possible to make a non-green tea beverage. Examples of non-green tea beverages include oolong tea beverages, black tea beverages, coffee beverages, sports drinks, near water, and functional beverages.

The highly catechin-containing beverage of the present invention can be filled in containers such as paper packs, PET bottles, metal cans, retort pouches and bottles, and can be sterilized according to these containers.

The method for reducing the unpleasant taste of the high catechin-containing beverage of the present invention,
(A) A catechin beverage containing 0.08 to 0.2% by mass of non-polymer catechins,
(B) One or more of enzyme-treated isoquercitrin, enzyme-treated rutin and methyl hesperidin may be contained in an amount of 0.001 to 0.1% by mass,
For example, by adding one or more of enzyme-treated isoquercitrin, enzyme-treated rutin and methyl hesperidin together with other ingredients of the high catechin-containing beverage, the unpleasant taste of the resulting high catechin-containing beverage is significantly increased. Can be reduced.

EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated, this invention is not limited to these Examples. Unless otherwise specified, “%” means “mass%” and “part” means “part by mass”.

Preparation Example 1: Preparation of isoquercitrin and enzyme-treated isoquercitrin 500 g of rutin was dispersed in 100 L of water (temperature 55 ° C.), and 50 g of naringinase (Amano Pharmaceutical Co., Ltd., trade name naringinase “Amano”) was added thereto. The system was pH 7. This was kept at 50 ° C. for 5 hours and then concentrated to 50 L. Upon cooling, isoquercitrin precipitated. The precipitate was collected by filtration and dried to obtain 320 g of isoquercitrin. 100 L of water is added to 300 g of this isoquercitrin, 800 g of corn starch is added and homogenized, and 200 mL of CGTase (Amano Pharmaceutical Co., Ltd., trade name: Contiszyme) is added thereto, at a temperature of 55 ° C. and a pH of 6.8 for 12 hours. Retained. This solution was passed through an adsorption resin column (Diaion HP-21, manufactured by Mitsubishi Kasei Co., Ltd.) to adsorb quercetin 3-O-glycoside, and then desorbed with a 50 vol% aqueous methanol solution. The desorption liquid was concentrated to dryness to obtain 515 g of glycosylated isoquercitrin. This solid was a quercetin-3-O-glycoside mixture containing unreacted isoquercitrin and glycosides having different numbers of glucose residues. This solid was designated as enzyme-treated isoquercitrin.

Preparation Example 2: Preparation of bayberry extract (miricitrin) 200 g of dried bayberry leaves (including a small amount of twigs) are pulverized and extracted by stirring for 4 hours while adding 1 L of methanol and maintaining at 60 ° C. The mixture is cooled to room temperature and filtered with suction. The residue is washed with 150 mL of methanol, and the filtrate and the washing solution are combined. The solution is concentrated under reduced pressure to 100 mL using a rotary evaporator. The concentrated solution exhibiting a blackish green color is transferred to a separatory funnel, and 150 mL of water is added, followed by washing with ethyl ether three times. The aqueous layer was concentrated under reduced pressure, and methanol was added to the concentrate for crystallization to obtain a yellowish brown precipitate. This was recrystallized from methanol to obtain 2.5 g of a bayberry extract (mycitrin).

Experimental Example 1: Confirmation of bitterness change by adding various flavonoids to beverage containing high catechin Test method: SD green tea extract powder NO.16714 in water (non-polymer catechins 28%, caffeine 6.8% contained, Sanei Source FF Eye Co., Ltd.) 0.4% (corresponding to 392 mg (0.112%) of non-polymer catechins and 95.2 mg of caffeine in 350 mL of beverage; (C) / (A) = 0.24), various flavonoids (see Table 1) were added with 50 ppm as aglycone, and evaluated by a panel.

<Evaluation criteria>
5: Bitterness is not felt 4: Bitterness is improved 3: Bitterness is weakened 2: Bitterness is not weakened so much
1: Feels the same bitterness as those without any flavonoids

As described above, it was found that those using enzyme-treated isoquercitrin, enzyme-treated rutin, and methyl hesperidin suppress bitterness.

Experimental Example 2: Confirmation of change in bitterness by adding each concentration of enzyme-treated isoquercitrin to a beverage containing high catechin Test method: SD green tea extract powder No. 16714 in water (non-polymer catechins 28%, caffeine 6. Containing 8%, Saneigen FFI Co., Ltd.) 0.3% (corresponding to 294 mg (0.084%) of non-polymer catechins in 350 mL of beverage, containing 71.4 mg of caffeine; (C) / (A) = 0.24), 0.4% (corresponding to 392 mg (0.112%) of non-polymer catechins and 95.2 mg of caffeine in 350 mL of beverage; (C) / (A) = 0 .24) Dissolved and enzyme-treated isoquercitrin was added at various concentrations, and each panel was evaluated. Evaluation was made by comparing a high catechin-containing beverage without enzyme-treated isoquercitrin.

When 0.3% of SD green tea extract powder No. 16714 was added, an especially excellent bitterness improving effect was observed by adding 100 or 300 ppm of enzyme-treated isoquercitrin. At 10 ppm, the effect was weak, and at 500 ppm, the astringent taste of the enzyme-treated isoquercitrin itself was felt strongly and the evaluation was low.

<Evaluation criteria>
5: Remarkably improved bitterness 4: Clearly improved bitterness 3: Slightly improved bitterness 2: Feeling bitterness equivalent to no addition 1: Feeling bitter than no addition

When 0.4% of SD green tea extract powder No. 16714 was added, the effect was weak when the enzyme-treated isoquercitrin was added at 10, 100 and 300 ppm, and the improvement of bitterness was observed when 500 ppm was added.

Example 1. High catechin-containing green tea beverage (prescription)
Green tea extract (Brix 0.2-0.3) appropriate amount (%)
Enzyme-treated isoquercitrin (Preparation Example 1) 0.03
SD Green Tea Extract Powder NO. 16714 0.1
Sodium L-ascorbate 0.03
Baking soda 0.0025
Adjusted to Brix 0.17 with water.

(Preparation of green tea extract)
The green tea leaves 1 were extracted by dipping in 100 times the amount of 50 ° C. hot water for 30 minutes. The extract was filtered for solid-liquid separation.

(Preparation of green tea beverage)
SD green tea extract powder No. 16714 was added to the prepared green tea extract to increase the concentration of catechins, and sodium L-ascorbate, sodium bicarbonate, enzyme-treated isoquercitrin was added to make Brix 0.17. To obtain a high catechin-containing green tea beverage. The contents of catechins and caffeine in this high catechin-containing green tea beverage were 980 ppm and 240 ppm, respectively, as measured by conventional methods.

By adding the enzyme-treated isoquercitrin, the bitterness derived from catechin was improved, and it became a high catechin-containing green tea beverage that was easy to drink and had high palatability.

Example 2 High water containing catechin (grapefruit)
(Prescription)
Sugar 5 (%)
Citric acid 0.15
Trisodium citrate 0.05
L-ascorbic acid 0.02
Sodium chloride 0.04
Potassium chloride 0.03
Magnesium chloride 0.004
Calcium lactate 0.03
Sodium glutamate 0.005
Orange flavor 0.02
Grapefruit flavor 0.15
Tea Franc 90S (tea catechin 85% or more, manufactured by ITO EN) 0.10
Enzyme-treated isoquercitrin (Preparation Example 1) 0.03
The total was 100 with water.

Sugar, citric acid, trisodium citrate, L-ascorbic acid, sodium chloride, potassium chloride, magnesium chloride, calcium lactate and sodium glutamate were mixed and dissolved in water with heating and stirring. After dissolution, the mixture was heated to 93 ° C., orange flavor and grapefruit flavor were added, and the whole amount was adjusted with water to obtain a high catechin-containing near water. The catechin content in the high catechin-containing near water was 850 ppm as measured by a conventional method, and caffeine was not measured.

By adding the enzyme-treated isoquercitrin, the bitterness derived from catechin was improved, and it became easy to drink and high-catechin-containing near water containing high catechin.

Suppresses unpleasant tastes such as bitterness, astringency and astringency when high concentrations of non-polymer catechins are added by adding one or more of enzyme-treated isoquercitrin, enzyme-treated rutin and methylhesperidin High catechin-containing beverages that are said to have physiological effects such as cholesterol elevation inhibiting action, blood pressure elevation inhibiting action, blood cholesterol regulating action, blood sugar level regulating action, antiallergic action, etc. Can be provided.

Claims (6)

A beverage containing catechins,
(A) Non-polymer catechins 0.08 to 0.2% by mass, and (B) one or more of enzyme-treated isoquercitrin, enzyme-treated rutin and methyl hesperidin 0.001 to 0.1% by mass
High catechin-containing beverage containing (A) Non-polymer catechins and (B) one or more of mass ratios {(A) / (B)} of enzyme-treated isoquercitrin, enzyme-treated rutin and methyl hesperidin are 0.8 The high catechin-containing beverage according to claim 1, which is ˜200. (C) Caffeine content in beverages containing catechins,
The high catechin-containing beverage according to claim 1, wherein (C) caffeine / (A) non-polymer catechins (mass ratio) is 0.25 or less. (A) To a catechin drink containing non-polymer catechins 0.08 to 0.2% by mass,
(B) One or more of enzyme-treated isoquercitrin, enzyme-treated rutin and methyl hesperidin 0.001 to 0.1% by mass
A method for reducing the unpleasant taste of a high catechin-containing beverage, characterized by comprising: The content mass ratio {(A) / (B)} of one or more of (A) non-polymer catechins and (B) enzyme-treated isoquercitrin, enzyme-treated rutin, and methyl hesperidin is 0.8 to The method for reducing unpleasant taste of a high catechin-containing beverage according to claim 4, wherein the beverage is 200. The amount of caffeine in the catechin drink
(C) Caffeine / (A) Non-polymer catechins (mass ratio) = 0.25 or less, The method for reducing the unpleasant taste of a high catechin-containing beverage according to claim 4.