JP2017099322A - Caffeine-containing beverage comprising hydroxytyrosol - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a beverage that is easy to drink while comprising hydroxytyrosol, which is one of polyphenol components included in olive and has antioxidative activity, and a method for reducing a harsh taste and a foreign odor caused by hydroxytyrosol in the beverage.SOLUTION: The present invention provides a beverage comprising hydroxytyrosol 0.5-50 mg/100 mL and caffeine, wherein preferably the beverage is a tea beverage or a coffee drink and comprises caffeine of 10-210 mg/100 mL, and a weight ratio between hydroxytyrosol and caffeine (hydroxytyrosol/caffeine) is 0.003-1. There is also provided a method for improving the flavor of a beverage comprising hydroxytyrosol 0.5-50 mg/100 mL, the method including the step of blending caffeine.SELECTED DRAWING: None

Description

  The present invention relates to a beverage containing hydroxytyrosol.

  Olive (Olea europaea) is a plant belonging to the genus Oleaceae, and is widely cultivated in the Mediterranean region. The fruit is widely used all over the world for olive oil extraction and edible, and the food experience is very rich.

  The olive fruit contains polyphenols such as oleuropein, hydroxytyrosol, and acteoside (Non-patent Documents 1 and 2), and the olive extract and their polyphenol components have an arteriosclerotic effect (Non-patent Document 3), It has been reported to have an antihypertensive effect (Patent Document 1), an inhibitory effect on bone weight loss (Non-Patent Document 4), and the like. In addition, it has been reported that olive extract has antioxidant, whitening, skin anti-aging and anti-tumor effects (Patent Document 2).

  Hydroxytyrosol is one of the typical polyphenol components contained in olives and is known to have antioxidant activity. Antioxidants are generally known to be useful for the prevention and improvement of lifestyle-related diseases such as hypertension, hyperlipidemia, diabetes, angina pectoris, myocardial infarction, cerebral circulation disorder, and malignant tumors. Therefore, development of the food / beverage products containing the raw material which has such antioxidant activity is strongly anticipated.

Japanese Patent Laying-Open No. 2005-334022 JP 2002-186453 A

J. Agric Food Chem, vol.52, pp479-484, 2004 J Agric Food Chem, vol.53, pp8963-8969, 2005 Atherosclerosis, vol.188, No.1, pp35-42, 2006 Clin Nutr, vol.25, No.5, 859-868, 2006

  As described above, hydroxytyrosol has an antioxidant activity and is a very useful material in the prevention and improvement of lifestyle-related diseases. However, since hydroxytyrosol has a peculiar taste and off-flavor (for example, astringent taste), when it mix | blends in a drink, there exists a problem that the preference of a drink falls remarkably.

  Therefore, an object of the present invention is to provide a drink that is easy to drink while containing hydroxytyrosol.

  Another object of the present invention is to provide a method for reducing the taste and odor caused by hydroxytyrosol in a beverage containing hydroxytyrosol.

As a result of intensive studies to solve the above problems, the present inventors have found that caffeine is particularly excellent in improving the unfavorable flavor (specifically, the astringent taste that remains as a aftertaste) due to hydroxytyrosol. As a result, the present invention has been completed. The present invention is not limited to this, but relates to the following.
(1) A beverage comprising hydroxytyrosol 0.5 to 50 mg / 100 mL and caffeine.
(2) The beverage according to (1), comprising 10 to 210 mg / 100 mL of caffeine.
(3) The beverage according to (1) or (2), wherein the weight ratio of hydroxytyrosol to caffeine ([hydroxytyrosol] / [caffeine]) is 0.003 to 1.
(4) The beverage according to any one of (1) to (3), wherein the beverage is a tea beverage.
(5) The beverage according to any one of (1) to (3), wherein the beverage is a coffee beverage.
(6) The said method which is the method of improving the flavor of the drink containing 0.5-50 mg / 100mL of hydroxytyrosol, Comprising: The method of mix | blending caffeine.

  According to the present invention, a beverage having antioxidant activity can be provided. According to the present invention, it is possible to provide a beverage in which an unfavorable flavor (for example, astringent taste) due to hydroxytyrosol such as a taste and a strange odor is improved while containing hydroxytyrosol. The beverage of the present invention is also useful for improving blood flow.

  The beverage of the present invention contains hydroxytyrosol and caffeine.

(Hydroxytyrosol)
Hydroxytyrosol is a kind of polyphenol contained in plants such as olives. The structural formula of hydroxytyrosol is as follows, and its alias is called 4- (2-Hydroxyethyl) -1,2-benzenediol. Moreover, the CAS registration number of hydroxytyrosol is 10597-60-1.

  Hydroxytyrosol is known not only to have a very strong antioxidant effect, but also to prevent LDL, which is bad cholesterol, from becoming further deteriorated oxidized LDL. It is also known that hydroxytyrosol has a blood flow improving action.

  Hydroxytyrosol may be a commercially available one, or one prepared by a method known per se, for example, isolated and purified from plants such as olives using a solvent such as water or oil. There is no particular limitation. A plant extract containing hydroxytyrosol can also be used.

  In the present invention, hydroxytyrosol may be a glycoside. As used herein, “glycoside” refers to a compound formed by bonding a hydroxyl group of a sugar to a non-saccharide compound. The saccharide in the glycoside may be a monosaccharide, or may be a disaccharide or a plurality of saccharides, and is not particularly limited. The type of sugar is not particularly limited, and includes aldoses such as glucose, mannose, galactose, fucose, rhamnose, arabinose, and xylose, ketoses such as fructose, uronic acids such as glucuronic acid, galacturonic acid, mannuronic acid, apiose, and rutinose. It is done. In addition, the saccharide used for the glycoside may be D-form or L-form.

  The beverage of the present invention contains 0.5-50 mg / 100 mL of hydroxytyrosol. From the viewpoint of obtaining an antioxidant effect and a blood flow improving effect, it is preferable to contain 0.5 mg / 100 mL or more of hydroxytyrosol, but beverages containing 0.5 mg / 100 mL or more of hydroxytyrosol have a poor aftertaste. There is a tendency. In particular, beverages containing 0.8 mg / 100 mL or more of hydroxytyrosol tend to have an astringent taste as an aftertaste. The content of hydroxytyrosol in the beverage of the present invention is preferably 0.8 to 5 mg / 100 mL, more preferably 0.8 to 2.5 mg / 100 mL. When hydroxytyrosol is in the form of a glycoside or a hydrate, the content is calculated after converting it to a free form (free form). The content of hydroxytyrosol in the present invention can be measured according to a method known to those skilled in the art, and can be measured, for example, by appropriately setting conditions using LC-MS / MS, HPLC or the like.

(caffeine)
The content of caffeine in the beverage of the present invention is not particularly limited, but is usually 10 to 210 mg / 100 mL, preferably 50 to 200 mg / 100 mL, more preferably 100 to 160 mg / 100 mL. When caffeine is in the form of a hydrate or the like, the content is calculated after converting it to a free form (free form). The content of caffeine can be measured and quantified by a method using high performance liquid chromatography (HPLC).

  Caffeine used in the present invention includes commercially available reagents, pure products (purified products with a caffeine content of 98% or more), crude products (caffeine content of 50 to 98%), and plants containing caffeine (tea leaves). , Cola fruit, coffee beans, etc.) or an extract thereof. In the beverage of the present invention, it is preferable to use a crude product or a pure product, and it is particularly preferable to use a pure product.

  In the beverage of the present invention, caffeine can be contained so that the weight ratio to hydroxytyrosol ([hydroxytyrosol] / [caffeine]) is 0.003-1. From the viewpoint of improving the flavor derived from hydroxytyrosol, the weight ratio ([hydroxytyrosol] / [caffeine]) is preferably 0.005 to 0.1, more preferably 0.01 to 0.05. is there.

  From another viewpoint, the present invention relates to a method for improving the flavor of a beverage comprising a step of blending caffeine in a beverage containing 0.5 to 50 mg / 100 mL of hydroxytyrosol.

(Beverage)
The type of beverage in the beverage of the present invention is not particularly limited and may be any of carbonated beverages, non-carbonated beverages, alcoholic beverages, non-alcoholic beverages, coffee beverages, tea beverages, cocoa beverages, nutritional beverages, functional beverages, and the like. Good. Preferred beverages in the present invention include tea beverages such as green tea, hoji tea, blended tea, barley tea, mate tea, jasmine tea, black tea, oolong tea, and Tochu tea, and coffee beverages.

  The beverage of the present invention may contain various additives in addition to the various components described above, depending on the type of beverage. Examples of various additives include sweeteners such as saccharides other than those described above, acidulants, fragrances, vitamins, pigments, antioxidants, emulsifiers, preservatives, extracts, dietary fiber, pH adjusters, quality stabilizers, etc. Is mentioned.

  The beverage of the present invention can be produced by appropriately blending the components described above. Moreover, the drink of this invention is made into a container stuffed drink through processes, such as sterilization, as needed. For example, a sterilized container-packed beverage can be produced by a method of performing heat sterilization after the beverage is filled in the container, or a method of sterilizing the beverage and then filling the container in an aseptic environment.

  The type of container is not particularly limited. For example, plastic containers such as plastic bottles, paper containers such as paper packs, glass containers such as glass bottles, metal containers such as aluminum cans and steel cans, and aluminum pouches are usually used for beverages. Any container can be used as long as it is used in the above.

  Hereinafter, although an experiment example and an Example are shown and the detail of this invention is demonstrated concretely, this invention is not limited to this. In this specification, unless otherwise specified, numerical ranges are described as including the end points.

  A beverage (sample) for evaluation was prepared using olive fruit extract HT-6 (Eisai Food Chemical Co.). Specifically, the olive fruit extract and caffeine (Shiratori Pharmaceutical Co., Ltd.) were dissolved in water so that the content of hydroxytyrosol and caffeine was the amount (concentration) shown in Table 1 below. A total of 100 mL of each beverage was prepared. The amount of the olive fruit extract added was calculated on the assumption that the olive fruit extract contained 6% (w / w) of hydroxytyrosol.

  The obtained beverage was subjected to sensory evaluation of flavor. The flavor was mainly evaluated from the viewpoint of astringency. Specifically, 3 expert panelists who have been fully trained will feel 1 point of the most favorable taste without feeling astringency, 2 points when it feels a little astringent but there is no problem, and 3 points when it feels astringency. The case where the point and the astringent taste were strong was evaluated as 10 to 10 with 4 to 10 points. As a beverage for evaluation, a beverage prepared at room temperature was used as it was.

  The results are shown in Table 1. As for beverages containing hydroxytyrosol in an amount of 0.8 to 5 mg / 100 mL or more, when caffeine was added in an amount of 10 mg / 100 mL or more, many flavors were not felt and astringency was not felt. In particular, when caffeine was added in an amount of 110 mg / 100 mL or more, it became a preferable taste without feeling astringent taste. Moreover, although the strong astringent taste was felt in the drink containing 10 mg / 100 mL or more of hydroxytyrosol, the inhibitory effect of the astringent taste was seen by adding caffeine. Thus, it was found that caffeine sufficiently exerted the flavor improving action in the low concentration region of hydroxytyrosol, and the effect was obtained even in the high concentration region of hydroxytyrosol.

Claims (6)

  A beverage comprising hydroxytyrosol 0.5 to 50 mg / 100 mL and caffeine.   The beverage according to claim 1, comprising 10 to 210 mg / 100 mL of caffeine.   The beverage according to claim 1 or 2, wherein the weight ratio of hydroxytyrosol to caffeine ([hydroxytyrosol] / [caffeine]) is 0.003 to 1.   The beverage according to any one of claims 1 to 3, wherein the beverage is a tea beverage.   The beverage according to any one of claims 1 to 3, wherein the beverage is a coffee beverage.   A method for improving the flavor of a beverage containing 0.5-50 mg / 100 mL of hydroxytyrosol, comprising the step of blending caffeine.