JP2013138634A - Dicaffeoylquinic acids-containing drink - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a dicaffeoylquinic acids-containing drink richly containing the dicaffeoylquinic acids with a suppressed bitter taste.SOLUTION: There is provided the dicaffeoylquinic acids-containing drink containing the following components (A) and (B): (A) 0.02-0.25 mass% of dicaffeoylquinic acids and (B) L-ornithine hydrochloride in which a mass content ratio [(B)/(A)] of the component (A) and component (B) is 1-15.

Description

  The present invention relates to a beverage containing dicaffeoylquinic acids.

  In recent years, due to health-oriented enhancement, physiological effects such as antioxidant action and blood pressure lowering action by chlorogenic acids have been attracting attention (Patent Document 1). As a typical beverage containing chlorogenic acids, for example, there is a roasted coffee beverage. Roasted coffee beverages have a fragrant fragrance derived from roasted coffee beans, richness, moderate astringency, etc., and have high palatability. It is easy to become.

Therefore, as a technique for reducing the bitterness of roasted coffee beverages, for example, a method of adding one or more amino acids selected from L-ornithine hydrochloride, D, L-alanine, L-valine and glycine has been proposed. (Patent Document 2).
In addition, isochlorogenic acid has an astringent aftertaste like metal, and it has been reported that oligosaccharides mainly composed of mannose can improve the aftertaste (Patent Document 3).

JP 2002-87977 A JP 2010-148453 A JP 2009-165498 A

Molecular Pharmacology October 1996 Vol.50 no.4 P. 846-855 Kaffee und Tee Markt, 1982, 32 (21), P. 3-6

By the way, it is known that the physiological effect of chlorogenic acids is enhanced by dicaffeoylquinic acids in chlorogenic acids (Non-Patent Document 1). Dicafe oil quinic acids are abundantly contained in raw coffee beans, but decompose when roasted raw coffee beans (Non-patent Document 2). Therefore, in order to more effectively express the physiological effects of chlorogenic acids, it is advantageous to use an extract of green coffee beans.
Therefore, the present inventors have studied to develop a beverage rich in dicaffeoylquinic acids using raw coffee bean extract, roasting that astringency derived from dicaffeoylquinic acids is strong It has been found that a new problem that does not exist in the coffee bean extract arises.

  Therefore, an object of the present invention is to provide a dicaffeoylquinic acid-containing beverage containing abundant dicaffeoylquinic acids and having astringency suppressed.

  The inventor makes dicaffeoylquinic acids contain a specific amino acid, and controls the concentration of dicaffeoylquinic acid in a beverage and the content ratio of the specific amino acid to the dicaffeoylquinic acid within a specific range. Then, it discovered that the said subject was solved.

That is, the present invention includes the following components (A) and (B):
(A) dicaffeoylquinic acids: 0.02 to 0.25% by mass, and (B) L-ornithine hydrochloride,
A dicaffeoylquinic acid-containing beverage having a mass ratio [(B) / (A)] of the component (A) and the component (B) of 1 to 15 is provided.

  ADVANTAGE OF THE INVENTION According to this invention, the dicaffeoylquinic acid containing drink by which the astringency was suppressed can be provided. The dicaffeoylquinic acid-containing beverage of the present invention contains abundant dicaffeoylquinic acids effective for manifesting physiological effects, has a good flavor and can be ingested continuously. Physiological effects can be fully expected.

The dicaffeoylquinic acid-containing beverage of the present invention contains (A) dicaffeoylquinic acid at a high concentration of 0.02 to 0.25% by mass, but from the viewpoint of suppressing astringency, the upper limit is 0.2. Preferably, the lower limit is 0.03% by mass, further 0.04% by mass, and further 0.05% by mass from the viewpoint of physiological activity. It is preferable that From the viewpoints of both astringency and physiological effects, the content of (A) dicaffeoylquinic acids in the beverage is preferably 0.03 to 0.2% by mass, and 0.04 to 0.15. It is more preferable that it is mass%, and it is further more preferable that it is 0.05-0.12 mass%.
Commercially available coffee beverages contain dicaffeoylquinic acids, but there are no coffee beverages containing dicaffeoylquinic acids at the aforementioned high concentrations. Here, in this specification, “dicaffeoylquinic acid” is a combination of 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid and 4,5-dicaffeoylquinic acid. It is a generic name, and the content of dicaffeoylquinic acids is defined based on the total amount of the above three types.

  The dicaffeoylquinic acid-containing beverage of the present invention may contain polyphenols other than dicaffeoylquinic acid, and examples thereof include monocaffeoylquinic acid and monoferuloylquinic acid. Examples of monocaffeoylquinic acids include 3-caffeoylquinic acid, 4-caffeoylquinic acid, and 5-caffeoylquinic acid, and monoferuloylquinic acids include 3-feruloylquinic acid, 4- Examples include feruloyl quinic acid and 5-feruloyl quinic acid. Here, in the present specification, the three kinds of dicaffeoylquinic acids, the three kinds of monocaffeoylquinic acids, and the three kinds of monoferroyl quinic acids are collectively referred to as “chlorogenic acids”. The content of “dicaffeoylquinic acids” shall be measured in accordance with “Analysis of Chlorogenic Acids” described in Examples below.

  Moreover, although the dicaffeoylquinic acid containing drink of this invention contains (B) L-ornithine hydrochloride, in order to suppress astringency, (B) L-ornithine with respect to (A) dicaffeoylquinic acid The content ratio of hydrochloride is controlled within a specific range. Specifically, the content mass ratio [(B) / (A)] of (A) dicaffeoylquinic acid and (B) L-ornithine hydrochloride in the beverage is 1 to 15, but L-ornithine From the viewpoint of suppressing an unpleasant odor derived from hydrochloride, it is preferably 14 or less, more preferably 13 or less, and further preferably 12 or less. From the viewpoint of suppressing the astringency of dicaffeoylquinic acids, the lower limit is 2, further 3, and further 4. Preferably there is. From the viewpoints of suppressing unpleasant odor derived from L-ornithine hydrochloride and astringent taste suppression of dicaffeoylquinic acids, the mass ratio [(B) / (A)] in the beverage is preferably 2-14. 3 to 13 is more preferable, and 4 to 12 is more preferable.

  The content of (B) L-ornithine hydrochloride in the dicaffeoylquinic acid-containing beverage of the present invention is not particularly limited as long as it is an amount that satisfies the above mass ratio [(B) / (A)]. -Since ornithine hydrochloride has a unique flavor, it is preferably 3% by mass or less, more preferably 2% by mass or less, and further preferably 1% by mass or less from the viewpoint of ease of drinking. In addition, the minimum of content of (B) L-ornithine hydrochloride in the said drink is 0.03 mass% from a viewpoint of the astringent taste suppression of dicaffeoylquinic acids, Furthermore, 0.15 mass%, Furthermore, 0.00. It is preferable that it is 2 mass%. From the viewpoints of both ease of drinking and suppression of astringency of dicaffeoylquinic acids, the content of (B) L-ornithine hydrochloride in the beverage is preferably 0.03 to 3% by mass, and It is more preferably 15 to 2% by mass, and further preferably 0.2 to 1% by mass. In addition, the measurement of the amount of L-ornithine hydrochloride shall be converted from the amount of free ornithine into the amount of L-ornithine hydrochloride according to “Analysis of free ornithine” described in the Examples below.

L-ornithine hydrochloride may be a naturally derived product, a chemically synthesized product, or a commercially available product. Examples of naturally derived products include extracts from shijimi, and examples of chemically synthesized products include those produced by a fermentation method. These may be purified by column chromatography or the like, if necessary.
The L-ornithine hydrochloride used in the present invention is preferably a crystalline or crystalline powder, preferably having a purity of 98% or more and a loss on drying of 0.2% by mass or less. The particle size distribution of L-ornithine hydrochloride is not particularly limited. Examples of such commercially available products include L-ornithine hydrochloride manufactured by Kyowa Hakko Bio and Protein Chemical.

  The dicaffeoylquinic acid-containing beverage of the present invention may contain (C) caffeine, and from the viewpoint of bitterness suppression, the content of (C) caffeine in the beverage is 0.07% by mass or less. Further, it is preferably 0.06% by mass or less, further 0.05% by mass or less, and further preferably 0.02% by mass or less. In addition, the lower limit of the content of (C) caffeine is not particularly limited, and may be 0% by mass. However, from the viewpoint of production efficiency, 0.00005% by mass, 0.0001% by mass, and 0.001% by mass. It is preferable that it is 00015 mass%. From the viewpoint of both bitterness suppression and production efficiency, the caffeine content in the beverage is preferably 0.00005 to 0.07% by mass, and more preferably 0.0001 to 0.06% by mass. It is more preferable that it is 0.00015-0.05 mass%, and it is still more preferable that it is 0.00015-0.02 mass%.

  The dicaffeoylquinic acid-containing beverage of the present invention may or may not contain potassium, but from the viewpoint of suppressing blue odor, the content of (D) potassium in the beverage is 0.00001 to 0.06 mass. %, Preferably 0.0001 to 0.03% by mass, more preferably 0.001 to 0.02% by mass. Moreover, in order to suppress a blue odor, it is preferable that the content rate of (D) potassium with respect to (A) dicaffeoylquinic acid is below a specific value. Specifically, the content mass ratio [(D) / (A)] of (A) dicaffeoylquinic acid and (D) potassium in the beverage is preferably 0.5 or less, and more preferably It is preferably 4 or less, more preferably 0.3 or less, particularly preferably 0.2 or less. The lower limit may be 0, but from the viewpoint of production efficiency, 0.0005, 0.005, and 0.015 are preferable. From the viewpoint of both blue odor suppression and production efficiency, the mass ratio [(D) / (A)] in the beverage is 0.0005 to 0.5, more preferably 0.0005 to 0.4, and 0.005 to 0. .3, more preferably 0.015 to 0.2.

  In the dicaffeoylquinic acid-containing beverage of the present invention, if necessary, additives such as sweeteners, bitterness inhibitors, antioxidants, fragrances, inorganic salts, pigments, emulsifiers, preservatives, seasonings, quality stabilizers, etc. 1 type (s) or 2 or more types may be blended. In addition, it is possible to determine suitably the compounding quantity of these additives in the range which does not inhibit the objective of this invention.

  The dicaffeoylquinic acid-containing beverage of the present invention comprises (A) dicaffeoylquinic acid and (B) L-ornithine hydrochloride, and the dicaffeoylquinic acid concentration and mass ratio [(B) / ( A)] is adjusted within the above range.

  In the present invention, a dicaffeoylquinic acid preparation can be used as (A) dicaffeoylquinic acid. Examples of the dicaffeoylquinic acid preparation include, for example, reagents, plant extracts containing dicaffeoylquinic acid, and the like, and are not particularly limited as long as dicaffeoylquinic acid is included.

The raw material dicaffeoylquinic acid preparation is not particularly limited as long as dicaffeoylquinic acid is contained, but a plant extract containing dicaffeoylquinic acid can be used. Such plant extracts include, for example, sunflower seeds, apple immature fruit, fresh coffee beans, Simon leaves, pine cones, pine seed shells, sugar cane, southern leaves, burdock, eggplant skin 1 type or 2 types or more chosen from what was extracted from the fruit of a ume, a dandelion, a grape family plant, etc. Among them, an extract of coffee beans is preferable from the viewpoint of dicaffeoylquinic acid content and the like. In addition, the coffee beans used for extraction are preferably one or two selected from raw coffee beans and shallow roasted coffee beans from the viewpoint of dicaffeoylquinic acid content and the like. The L value of the shallow roasted coffee beans is preferably 27 or more, more preferably 29 or more from the viewpoint of containing dicaffeoylquinic acids, while the upper limit of the L value is less than 62, more preferably 60 or less, and further preferably 55 or less from the point of flavor. . Here, “L value” in this specification is a value obtained by measuring the brightness of roasted coffee beans with a color difference meter, with black as L value 0 and white as L value 100. Commercially available products may be used as the raw coffee bean extract, such as “Flavor Holder FH1041” from Hasegawa Fragrance Co., Ltd., “Raw Coffee Bean Extract P” from Oryza Oil Co., Ltd., Toyo Fermentation Co., Ltd. "OXCH100" etc. are mentioned. There are various types of dicaffeoylquinic acid preparations such as liquid, solid, solution, and slurry.
The type of coffee beans used for extraction may be any of Arabica, Robusta, Riberica and Arabsta. The extraction method and extraction conditions are not particularly limited. For example, JP-A-58-138347, JP-A-59-51763, JP-A-62-111671, JP-A-5-236918, etc. Can be employed.

  In addition, as the dicaffeoylquinic acid preparation, one that has been subjected to a specific treatment in the purification step can be used. For example, a purified dicaffeoylquinic acid preparation obtained by dissolving a raw material dicaffeoylquinic acid preparation in a mixed solution of an organic solvent and water and contacting with a cation exchange resin should be used after adjusting the pH if necessary. Can do. For pH adjustment, organic acids, organic acid salts, inorganic acids, inorganic acid salts, and the like can be used.

  Examples of the organic solvent used for preparing the mixed solution of the organic solvent and water include alcohols such as ethanol and methanol, ketones such as acetone, and esters such as ethyl acetate. Of these, hydrophilic organic solvents such as alcohols and ketones are preferable, and alcohols are more preferable and ethanol is more preferable in consideration of use in foods.

  The mass ratio of the organic solvent to water in the mixed solution is preferably 9/1 to 1/9, more preferably 9/1 to 5/5, and still more preferably 8/2 to 6/4 from the viewpoint of purification efficiency. is there.

  The method for dissolving the raw material dicaffeoylquinic acid preparation in the mixed solution is not particularly limited, and the mass ratio of the organic solvent to water in the raw material dicaffeoylquinic acid preparation and the mixed solution whose concentration is adjusted in advance is within the above range. As such, they may be blended in any order. In addition, after the raw material chlorogenic acid preparation was dissolved in water, the raw material dicaffeoylquinic acid preparation was suspended in the organic solvent even if the organic solvent was added to adjust the mass ratio of the organic solvent to water within the above range. Thereafter, water may be gradually added to adjust the mass ratio of the organic solvent to water within the above range.

  The compounding amount of the raw material dicaffeoylquinic acid preparation and the mixed solution is 30 to 70 parts by mass, and further 40 to 60 parts by mass with respect to 100 parts by mass of the raw material dicaffeoylquinic acid preparation. It is preferable from the viewpoint of efficiency.

  As the cation exchange resin, a proton (H) type cation exchange resin is preferably used. Thereby, removal of metal ions, such as potassium, and pH adjustment can be performed simultaneously. As the cation exchange resin, specifically, Amberlite 200CT, IR120B, IR124, IR118 (above, manufactured by Organo), Diaion SK1B, SK1BH, SK102, PK208, PK212 (above, manufactured by Mitsubishi Chemical Corporation), etc. are used. be able to.

The contact with the cation exchange resin can employ, for example, a batch method, a column method, or the like.
When the batch method is adopted, the contact time between the cation exchange resin and the raw material dicaffeoylquinic acid preparation can be determined as appropriate, but it is 0.5 to 10 hours, and more preferably 1 to 5 hours. preferable.
On the other hand, when the column system is adopted, it is preferable that the liquid passing condition of the raw material dicaffeoylquinic acid preparation is a superficial velocity (SV) of 1 to 60 / hr, further 3 to 30 / hr.

  The amount of the cation exchange resin used is 1 to 15 parts by mass, further 1 to 10 parts by mass, further 1 to 8 parts by mass, and further 1.5 to 7 parts by mass with respect to 100 parts by mass of the raw material dicaffeoylquinic acid solution. 5 parts by mass and further 2 to 7 parts by mass are preferable from the viewpoint of reducing the potassium content.

Moreover, in this invention, before making a raw material dicaffeoylquinic acid formulation contact with a cation exchange resin, you may perform a contact process using adsorption agent. From the point of flavor improvement, it is preferable to make it contact with activated carbon as an adsorbent. Moreover, it is preferable to make it contact with activated clay or acidic clay as an adsorbent from the point of reducing caffeine.
When activated carbon is used, it is not particularly limited as long as it is generally used industrially. For example, ZN-50 (manufactured by Hokuetsu Carbon Co., Ltd.), Kuraray Coal GLC, Kuraray Coal PK-D, Kuraray Coal PW- Commercial products such as D (manufactured by Kuraray Chemical Co., Ltd.), white birch AW50, white birch A, white birch M, white birch C, white birch WH2C (manufactured by Nippon Enviro Chemicals Co., Ltd.) can be used.

The pore volume of the activated carbon is preferably 0.01 to 0.8 mL / g, more preferably 0.1 to 0.7 mL / g. The specific surface area of activated carbon, 800~1300m ² / g, to be more 900~1200m ² / g, purification efficiency, from the viewpoint of taste improvement. These physical property values are values based on the nitrogen adsorption method.

  The activated carbon is 0.5 to 10 parts by mass, further 0.5 to 8 parts by mass, further 0.5 to 5 parts by mass, and further 0.5 to 3 parts by mass with respect to 100 parts by mass of the raw material dicaffeoylquinic acid preparation. It is preferable to add part by mass from the viewpoint of purification efficiency and flavor improvement.

Both acid clay and activated clay contain SiO ₂ , Al ₂ O ₃ , Fe ₂ O ₃ , CaO, MgO, etc. as general chemical components, but the SiO ₂ / Al ₂ O ₃ mass ratio is What is 3-12, and also 4-9 is preferable from a viewpoint of purification efficiency and caffeine reduction. A composition containing 2 to 5% by mass of Fe ₂ O ₃ , 0 to 1.5% by mass of CaO and 1 to 7% by mass of MgO is preferable from the viewpoint of purification efficiency and caffeine reduction.
Activated clay is a naturally occurring acidic clay (montmorillonite clay) treated with a mineral acid such as sulfuric acid, and is a compound having a porous structure having a large specific surface area and adsorption capacity.

The specific surface areas of acid clay and activated clay vary depending on the degree of acid treatment, etc., but are preferably 50 to 350 m ² / g, pH (5% suspension, 20 ° C.) is 2.5 to 8, and 3. It is preferable that it is 6-7 from a viewpoint of purification efficiency and caffeine reduction. For example, commercial products such as Mizuka Ace # 600 (manufactured by Mizusawa Chemical Co., Ltd.) can be used as the acid clay.

  The acid clay or the activated clay is preferably added in an amount of 40 to 80 parts by mass and further 45 to 70 parts by mass with respect to 100 parts by mass of the solid content of the raw material dicaffeoylquinic acid preparation from the viewpoint of purification efficiency and caffeine reduction. .

  Moreover, when using together activated carbon and acidic clay or activated clay, the ratio of activated carbon and acidic clay or activated clay is 1-10 mass parts of acidic clay or activated clay with respect to 1 mass part of activated carbon, It is preferably 6 parts by mass from the viewpoints of purification efficiency and caffeine reduction.

For the contact treatment using the adsorbent, a known method can be adopted, and examples thereof include a batch method and a continuous method using a column.
When the batch method is adopted, the contact time between the raw material dicaffeoylquinic acid preparation and the adsorbent can be determined as appropriate, but it is 0.5 to 10 hours, and further 1 to 5 hours can be purified. It is preferable from the viewpoint of efficiency and reduction of caffeine.
On the other hand, when adopting the column system, the solution passing condition of the raw material dicaffeoylquinic acid preparation is such that the superficial velocity (SV) is 1 to 60 / hr, further 3 to 30 / hr. It is preferable from the viewpoint.

  After contact treatment using an adsorbent, the treatment liquid is subjected to solid-liquid separation to obtain a clarified liquid of a dicaffeoylquinic acid preparation. Examples of the solid-liquid separation method include centrifugation, microfiltration, and diatomaceous earth filtration.

  As the centrifuge used for the centrifuge, general devices such as a separation plate type, a cylindrical type, and a decanter type are preferable. As the centrifugal separation conditions, the temperature is preferably 5 to 70 ° C., more preferably 10 to 40 ° C. from the viewpoint of removing the deposited turbid components, and the rotation speed and time are, for example, 3 000 to 10,000 r / min, further 5,000 to 9,000 r / min, further 6,000 to 8,000 r / min, 0.2 to 30 minutes, further 0.3 to 20 minutes, further It is preferable that it is 0.4 to 15 minutes.

  As processing conditions by a microfiltration membrane, it can process by general filtration conditions from the point of removal of the depositing turbidity component, and 0.1-30 micrometers of pore diameters are preferable.

The dicaffeoylquinic acid-containing beverage of the present invention can be used in ordinary packaging containers such as molded containers mainly composed of polyethylene terephthalate (so-called PET bottles), metal cans, paper containers combined with metal foil and plastic films, and bottles. Can be provided filled.
In addition, dicaffe oil quinic acid-containing beverages are stipulated in laws and regulations (Food Sanitation Law in Japan) that can be applied to heat-sterilized after filling into containers such as metal cans. Can be manufactured under sterilization conditions. For PET bottles and paper containers that cannot be sterilized by retort, sterilize under the same conditions as above, for example, after sterilizing at high temperature and short time with a plate heat exchanger, etc. The method can be adopted.

(Analysis of chlorogenic acids)
The analysis method of chlorogenic acids is as follows. The analytical instrument used was HPLC.
The model numbers of the unit units are as follows.
UV-VIS detector: L-2420 (Hitachi High-Technologies Corporation),
Column oven: L-2300 (Hitachi High-Technologies Corporation),
Pump: L-2130 (Hitachi High-Technologies Corporation)
Autosampler: L-2200 (Hitachi High-Technologies Corporation),
Column: Cadenza CD-C18 inner diameter 4.6 mm × length 150 mm, particle diameter 3 μm (Intact Co.).

The analysis conditions are as follows.
Sample injection volume: 10 μL,
Flow rate: 1.0 mL / min,
UV-VIS detector setting wavelength: 325 nm,
Column oven set temperature: 35 ° C
Eluent A: 0.05 M acetic acid, 0.1 mM 1-hydroxyethane-1,1-diphosphonic acid, 10 mM sodium acetate, 5 (V / V)% acetonitrile solution,
Eluent B: acetonitrile.

Concentration gradient condition Time Eluent A Eluent B
0.0 minutes 100% 0%
10.0 minutes 100% 0%
15.0 minutes 95% 5%
20.0 minutes 95% 5%
22.0 minutes 92% 8%
50.0 minutes 92% 8%
52.0 minutes 10% 90%
60.0 minutes 10% 90%
60.1 minutes 100% 0%
70.0 minutes 100% 0%

In HPLC, 1 g of a sample was precisely weighed, made up to 10 mL with eluent A, filtered through a membrane filter (GL chromatodisc 25A, pore size 0.45 μm, GL Sciences Inc.), and subjected to analysis.
Retention time of chlorogenic acids (unit: minute) 9 kinds of chlorogenic acids Dicaffeoylquinic acid: 36.6, 37.4, 44.2 in total 3 points.
Monocaffeoylquinic acid: 5.3, 8.8, 11.6, total 3 points Monoferroyl quinic acid: 13.0, 19.9, 21.0, total 3 points From the area value of acids, 5-caffeoylquinic acid was used as a standard substance, and the mass% was determined.

(Caffeine analysis method)
Analysis of caffeine was performed in the same manner as chlorogenic acids except that UV-VIS detector set wavelength: 270 nm and caffeine was used as a standard substance. Caffeine retention time is 18.9 minutes.

(Analysis of free ornithine)
Amino acid automatic analyzer operating conditions Model: JLC-500 / V (JEOL Ltd.)
Column: LCR-6, φ4 mm x 120 mm (JEOL Ltd.)
Mobile phase: lithium citrate buffer (P-12 to P-15, P-21) (JEOL Ltd.)
Reaction solution: Ninhydrin coloring solution kit for JEOL-II (Wako Pure Chemical Industries, Ltd.)
Flow rate: mobile phase 0.50 mL / min, reaction solution 0.30 mL / min
Measurement wavelength: 570 nm

  In the amino acid automatic analysis, 0.5 g of a sample is accurately weighed, 25 mL of 10 w / v% sulfosalicylic acid solution is added, and 3 mol / L sodium hydroxide solution is further added and mixed. Thereafter, a solution adjusted to pH 2.2 with a sodium citrate buffer solution and adjusted to a volume of 100 mL was filtered through a membrane filter (GL Chromatodisc 13A, pore size 0.2 μm, GL Sciences) and used for analysis. did.

(Analysis of potassium)
The potassium content was measured with an atomic absorption photometer (Z-6100 Hitachi Polarized Zeeman atomic absorption photometer).

(Sensory test)
About the astringency of each drink, four panelists evaluated based on the following reference | standard, and decided the final score by consultation after that.

Evaluation criteria for astringency 5: Almost no astringency is felt.
4: I do not feel much astringency.
3: I feel astringency.
2: I feel a bit of astringency.
1: Strong astringency

Evaluation criteria for unpleasant odor derived from L-ornithine hydrochloride A: No unpleasant odor is felt.
B: An unpleasant odor like a vinyl odor is felt.

Production Example 1
The dicaffeoylquinic acid preparations used in the examples were prepared by the following method.
Fresh coffee bean extract powder (solid content 2.0 g) was dissolved in 20 v / v% water-containing methanol and developed on medium pressure ODS column chromatography (ULTRA PACK ODS-A-40D, 50 mm × 300 mm, manufactured by Yamazen Co., Ltd.). After passing 20 v / v% aqueous methanol at a flow rate of 10 mL / min for 100 minutes, the methanol concentration was increased from 20 v / v% to 100 v / v% in 500 minutes to elute chlorogenic acids. As a result of fractionation using the chromatograph observed by UV detection at 325 nm as an index, Fr. 4 confirmed that dicaffeoylquinic acids were fractionated. This fraction was freeze-dried to obtain a dicaffeoylquinic acid preparation. The content of dicaffeoylquinic acids in the preparation was 75% by mass, and the caffeine concentration was 0.27% by mass. The potassium content was below the detection limit.
The fresh coffee bean extract powder is prepared by extracting hot coffee at 95 ° C. from raw Indonesian Robusta coffee beans and then drying by spray drying.

Examples 1-6 and Comparative Examples 1-4
Beverages were prepared by blending each component at the ratio shown in Table 1. In addition, L-ornithine hydrochloride used the product by Kyowa Hakko Bio. Analysis and sensory evaluation of the obtained beverage were performed. The results are shown in Table 1.

  From Table 1, by controlling the concentration ratio of (A) dicaffeoylquinic acid in the beverage and (A) dicaffeoylquinic acid and (B) L-ornithine hydrochloride within a specific range, It was confirmed that a beverage containing dicaffeoylquinic acids with reduced astringency was obtained.

Claims (4)

The following components (A) and (B);
(A) dicaffeoylquinic acids: 0.02 to 0.25% by mass, and (B) L-ornithine hydrochloride,
The mass ratio [(B) / (A)] of the component (A) and the component (B) is 1 to 15,
Dicafe oil quinic acid-containing beverage.   The dicaffeoylquinic acid-containing beverage according to claim 1, wherein component (A) is derived from one or two extracts selected from green coffee beans and shallow roasted coffee beans.   The dicaffeoylquinic acid-containing beverage according to claim 1 or 2, wherein the content of the component (B) is 3% by mass or less.   The dicaffeoylquinic acid-containing beverage according to any one of claims 1 to 3, wherein the content of caffeine is 0.07% by mass or less.