JP2017147957A - Chlorogenic acid-containing beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a coffee beverage comprising a high concentration of chlorogenic acid, having reduced zatsumi (undesirable flavors) and unpleasant flavors derived from raw coffee beans, and having a good flavor.SOLUTION: A coffee beverage comprises the following components (A) and (B): (A) chlorogenic acid 0.05-2 mass% and (B) a coffee bean-derived protein, and the mass ratio [(A)/(B)] of the component (A) and the component (B) is 1-40, the ratio of (b) a protein having a molecular weight of 5000 or less in the component (B) is 1-60 mass%, and the coffee beverage has a pH of 2-5. Preferably, the coffee beverage has a coffee bean-derived protein content of 0.005-0.2 mass%. The coffee beverage preferably further comprises a raw coffee bean extract and/or a lightly roasted coffee bean extract.SELECTED DRAWING: None

Description

  The present invention relates to a beverage containing chlorogenic acids.

Chlorogenic acids are found in plants such as coffee beans and sunflower seeds, and have been reported to have physiological functions such as an antioxidant action, a blood pressure lowering action, and a lipid burning promoting action (for example, Patent Document 1).
Beverages containing chlorogenic acids are in a form suitable for continually ingesting more chlorogenic acids and effectively obtaining their physiological functions. Recently, coffee beverages containing high concentrations of chlorogenic acids have been proposed. Yes. Generally, the pH of a coffee beverage is about 5.5 to 6 from the viewpoint of the aroma and richness of coffee beans.

JP 2010-241800 A

Because chlorogenic acids are easily decomposed during roasting of coffee beans, it is advantageous to make the best use of chlorogenic acids in fresh coffee beans or shallow roasted coffee beans with low roasting degree when preparing beverages containing chlorogenic acids It is.
However, these bean extracts have a blue odor, etc. When blended with a high concentration of chlorogenic acids in beverages, the miscellaneous taste and unpleasant odor derived from raw coffee beans are felt, and beverages with various flavors are created. It turns out that there is a problem.
Accordingly, the present invention is intended to provide a beverage having a high flavor of chlorogenic acids, having less miscellaneous taste and unpleasant odor, and having a good flavor.

  As a result of intensive studies to solve the above problems, the present inventor has determined that the mass ratio of chlorogenic acids to the protein contained in the coffee beans and the ratio of the predetermined protein in the protein are within a specific range. The present inventors have found that miscellaneous taste and unpleasant odor derived from green coffee beans can be reduced. Moreover, at this time, when the pH of the beverage was high, the chlorogenic acids were likely to become unstable, and it was found that a beverage having excellent storage stability can be obtained by controlling the pH.

That is, the present invention includes the following components (A) and (B):
(A) Chlorogenic acids 0.05-2% by mass,
(B) Contains coffee bean-derived protein, the mass ratio [(A) / (B)] of component (A) to component (B) is 1 to 40, and (b) molecular weight 5000 in component (B) The following protein has a ratio of 1 to 60% by mass and provides a beverage having a pH of 2 to 5.

  ADVANTAGE OF THE INVENTION According to this invention, there are few miscellaneous tastes and unpleasant odors while having a high concentration of chlorogenic acids, a rich feeling is felt and the flavor is good, and a beverage excellent in storage stability can be provided.

  The beverage of the present invention contains (A) chlorogenic acids. In the present specification, “chlorogenic acids” means 3-caffeoylquinic acid, 4-caffeoylquinic acid and monocaffeoylquinic acid of 5-caffeoylquinic acid, 3-ferlaquinic acid, 4-ferlaquinic acid and 5 -Generic name for ferulacic acid monoferlaquinic acid and 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid and 4,5-dicaffeoylquinic acid dicaffeoylquinic acid It is. In the present invention, at least one of the above nine types may be contained, but it is preferable to contain all of them.

In the present invention, (A) a product derived from an extract of raw coffee beans and shallow roasted coffee beans that are rich in chlorogenic acids, that is, fractionated from raw coffee bean extract or shallow roasted coffee bean extract It is preferable to use the collected one. Especially, it is preferable to use what was extract | collected from the raw coffee bean extract by the fractionation.
In the present specification, “raw coffee beans” refers to coffee beans before roasting, and “shallow roasted coffee beans” refers to coffee beans with a low roasting degree. The L value of the shallow roasted coffee beans is preferably 30-50. Here, the L value is a value obtained by measuring the brightness of roasted coffee beans with a color difference meter after crushing, with black as L value 0 and white as L value 100. As the color difference meter, for example, a spectrophotometer SE2000 (manufactured by Nippon Denshoku Co., Ltd.) can be used. In the present specification, raw coffee beans and shallow roasted coffee beans may be collectively referred to as coffee beans.

Examples of the bean species of coffee beans used in the present invention include arabica species, robusta species, revelica species, and Arabsta species. Moreover, although the production region of coffee beans is not particularly limited, examples thereof include Brazil, Colombia, Tanzania, Mocha, Kilimanjaro, Mandelin, Blue Mountain, Guatemala, Vietnam and the like. A coffee bean can be used individually by 1 type or in mixture of 2 or more types.
The coffee beans may be unground or ground. The pulverization method is not particularly limited, and a known method and apparatus can be used. Examples thereof include pulverizers such as a cutter mill, a hammer mill, a jet mill, an impact mill, and a Willet pulverizer. The average particle size of the ground coffee beans can be selected as appropriate.

In the present specification, examples of the “extract” include an extract of fresh coffee beans and shallow roasted coffee beans, or a concentrate thereof. There are various forms such as a solid, a liquid, a solution, and a slurry. The “extract” is extracted from coffee beans using hot water using a known extraction method such as batch extraction, drip extraction, column extraction, etc., and has not been concentrated or purified. Say. For example, methods described in JP-A-58-138347, JP-A-59-51763, JP-A-62-111671, JP-A-5-236918 and the like can be employed.
The “extract concentrate” refers to a product obtained by removing at least part of the solvent from the coffee bean extract to increase the concentration of chlorogenic acids.
The coffee bean extract may be a commercial product.

In the beverage of the present invention, the content of (A) chlorogenic acids is 0.05 to 2% by mass. The content of (A) chlorogenic acids in the beverage is preferably 0.1% by mass or more from the viewpoint of the physiological effects of chlorogenic acids and the ability to feel the richness of chlorogenic acids. Moreover, 1 mass% or less is preferable and 0.7 mass% or less is more preferable from the point which can suppress an unpleasant odor and can feel the refreshing flavor. The content of (A) chlorogenic acids in the beverage is preferably 0.1 to 1% by mass, more preferably 0.1 to 0.7% by mass.
In the present specification, the content of (A) chlorogenic acids is defined based on the total amount of the nine types. The analysis of (A) chlorogenic acids follows the method described in the examples below.

The beverage of the present invention contains (B) coffee bean-derived protein. The amount of the protein can be determined by subtracting the amount of nitrogen derived from caffeine, trigonelline and free amino acids from the total amount of nitrogen as described in the examples below. As described above, the coffee beans include raw coffee beans and shallow roasted coffee beans.
In this invention, ratio (content mass ratio) [(A) / (B)] of content of the component (A) in a drink with respect to content of the component (B) in a drink is 1-40.
The mass ratio [(A) / (B)] of the component (A) and the component (B) is preferably 1.5 or more, and more preferably 2 or more from the viewpoint of reducing miscellaneous taste. Moreover, from the point which can feel the richness of chlorogenic acids, 25 or less and 20 or less are preferable. 1.5-25 are preferable and, as for mass ratio [(A) / (B)] of a component (A) and a component (B) in a drink, 2-20 are more preferable.

  The content of the (B) coffee bean-derived protein in the beverage is preferably 0.005 to 0.2% by mass, more preferably 0.005 to 0.15% by mass from the point of richness and miscellaneous taste. .

(B) The coffee bean-derived protein has 1 to 60% by mass of (b) a protein having a molecular weight of 5000 or less in the protein. (B) A protein having a molecular weight of 5000 or less is a polypeptide that passes through a filtration membrane having a molecular weight cut-off of 5000 among proteins derived from coffee beans.
The filtration membrane used for controlling the protein of the coffee bean extract is preferably a reverse osmosis membrane or an ultrafiltration membrane, and more preferably an ultrafiltration membrane. The material of the membrane is not particularly limited, and examples thereof include polysulfone, polyacrylonitrile, regenerated cellulose, cellulose acetate and the like, and polysulfone is preferable. Further, examples of the membrane structure include a continuous processing type membrane such as a spiral type and a hollow fiber type, and a flat membrane.

  (B) The proportion of the protein having a molecular weight of 5000 or less in the coffee bean-derived protein is preferably 5% by mass or more, and more preferably 10% by mass or more from the viewpoint of preventing turbidity and further reducing miscellaneous taste. . Moreover, from the point of reducing unpleasant odor, it is preferably 55% by mass or less, and more preferably 50% by mass or less.

  The content of the protein (b) having a molecular weight of 5000 or less in the beverage is preferably 0.001 to 0.2% by mass, more preferably 0.003 to 0.1% by mass from the viewpoint of reducing unpleasant odor.

The pH (25 degreeC) of the drink of this invention is 2-5. The pH is preferably 2.5 to 4.5, more preferably 2.5 to 3.5, from the viewpoint of the stability of chlorogenic acids.
An acidulant can be used to adjust the pH of the beverage. Examples of the acidulant include acetic acid, ascorbic acid, citric acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, and alkalis thereof. Metal salts (for example, sodium salt, potassium salt) are mentioned. These can be used alone or in combination of two or more. Of these, citric acid and sodium citrate are preferable.

  The beverage contains water, and examples of the water include ion-exchanged water, tap water, and natural water, and ion-exchanged water is particularly preferable from the viewpoint of taste.

  In the beverage of the present invention, in addition to the above components, the sweetener, bitterness inhibitor, antioxidant, fragrance, inorganic salts, pigments, emulsifier, preservative, seasoning, quality, as long as the effects of the present invention are not impaired. A stabilizer or the like may be appropriately blended.

The beverage of the present invention uses, for example, a raw coffee bean extract and / or a shallow roast coffee bean extract, and contains (A) a concentration of chlorogenic acids, (A) a chlorogenic acid and (B) a coffee bean-derived protein. It can be produced through a step of adjusting the mass ratio, the proportion of the protein having a molecular weight of 5000 or less in the component (B) to be within the above range, a step of adjusting the pH if necessary, and the like.
Specifically, the pH of the coffee bean extract is adjusted by alcohol precipitation, ion exchange column, component adjustment by a synthetic adsorbent, adsorption by activated carbon or white clay, or component adjustment by an ultrafiltration membrane. Adjustment by adding ion exchange treatment and citric acid.

Moreover, when setting it as a container-packed drink, it can manufacture through a further sterilization and filling process.
The sterilization condition of the beverage is only required to satisfy the conditions stipulated in the Food Sanitation Law, and the sterilization means is not particularly limited, and various sterilizers of retort, ultra-high temperature (UHT), high temperature and short time (HTST) may be used. it can. Furthermore, the method of filling the sterilized container is not particularly limited, and hot pack filling (hot filling), aseptic filling, or the like can be used.
Containers that can be used for beverages are not particularly limited as long as they are generally used for beverages, such as molded containers mainly composed of polyethylene terephthalate (so-called PET bottles), metal cans, glass containers, cheer packs, and paper containers. .

Since the drink of this invention contains high concentration (A) chlorogenic acid, it is suitable as a drink for chlorogenic acid intake.
The volume per beverage is preferably 200 mL, more preferably 150 mL, and further 100 mL from the viewpoint of taking feeling and effectiveness.

[Analysis method]
(1) Measurement of chlorogenic acids (CGA9) (analytical instrument)
HPLC was used.
Equipment: Waters ACQUITY UPLC-H Class PDA
Separation column: ACQITY UPLC HSS C18 2.1 × 100 mm, 1.8 μm
Detector (UV-visible spectrophotometer): L-2420
(Analysis conditions)
Sample injection volume: 10 μL,
Flow rate: 1.0 mL / min,
UV absorption photometer detection wavelength: 325nm
Eluent A: 5% (v / v) acetonitrile containing 0.05 mol / L acetic acid, 0.01 mol / L sodium acetate and 0.1 mmol / L HEDPO (1-hydroxyethane-1,1-diphosphonic acid),
Eluent B: acetonitrile (concentration gradient condition)
Time (min) A liquid (% (v / v)) B liquid (% (v / v))
0 100 0
2.5 100 0
3.5 95 5
5.0 95 5
6.0 92 8
16.0 92 8
16.5 10 90
19 100 0
22 100 0
(Retention time of chlorogenic acids)
3-Caffeoylquinic acid (3-CQA): 5.2 min
5-Caffeoylquinic acid (5-CQA): 8.7 min
4-Caffeoylquinic acid (4-CQA): 11.2 min
3-Ferlaquinic acid (3-FQA): 12.6 min
5-ferlaquinic acid (5-FQA): 19.1 min
4-ferlaquinic acid (4-QA): 20.9 min
3,5-dicaffeoylquinic acid (3,5-di-CQA): 37.0 min
4,5-dicaffeoylquinic acid (4,5-di-CQA) 37.5 min
3,4-dicaffeoylquinic acid (3,4-di-CQA): 44.8 min
From the obtained area percentage, 5-CQA was used as a standard substance, and chlorogenic acids were quantified as a total of nine kinds.

(2) Measurement of caffeine and trigonelin As in (1) above, caffeine was quantified from the area ratio obtained from the peak area of 5.2 minutes using caffeine as a standard substance.
Trigonelin was quantified from the area percentage obtained from the peak area of 0.45 minutes using the standard product trigonelin 2H ₂ O (Tokyo Kasei Kogyo) as the standard substance.
Each was quantified by absorbance at a wavelength of 270 nm.

(3) Measurement of free amino acids Free amino acids were measured by a precolumn method with a concentration of 9 kinds of chlorogenic acids of 0.32% by mass. 6-Aminoquinolyl-N-hydroxysuccinimidyl carbamate (AQC) was used as a derivatizing reagent and reacted with amino acids. The standard for free amino acid was THERMO SCIENTIFIC # 20088. (Based on the method of FFI JOURNAL Vol. 217, No. 1, 2012)
The amount of amino acid was defined as the total mass of the following 18 types excluding 6-aminoquinoline (AMQ), bis-aminoquinoline urea, and ammonia of the derivatization reagent AQC.
His, Ser, Arg, Gly, Asp, Glu, Thr, Ala, Pro, Cys, Lys, Tyr, Met, Val, Ile, Leu, Phe, Trp

(4) Measurement of protein (P) Total nitrogen was analyzed, and the amount of nitrogen (N minutes) derived from caffeine, trigonelline and free amino acids was subtracted from the following formula.
Protein = (total nitrogen mass% −0.288 × caffeine−0.1021 × trigonelline-free amino acid N content) × 6.25
Total nitrogen was measured by diluting the sample with water in the range of 0-100 ppm using a trace total nitrogen meter TN-100 (manufactured by Mitsubishi Chemical Corporation).
(conditions)
Detection method: oxidative decomposition, chemiluminescence carrier gas: oxygen 200 mL / min
Reaction gas: Ozone 200 mL / min
Heating furnace temperature: upper 800 ° C, lower 500 ° C

(5) Measurement of a protein having a molecular weight of 5000 or less (P5K) The sample solution was adjusted to a solid content concentration of 5% by mass, and stirred pressure filtration cell (membrane diameter 44.5 mm, effective filtration area 13.4 cm ² , maximum treatment capacity) 50 mL) was fitted with a ultrafiltration membrane PLCC having a fractional molecular weight of 5000 (manufactured by Millipore Japan, material: regenerated cellulose), and nitrogen gas was filtered under pressure at a gauge pressure of 300 kPa and a temperature of 25 ° C. The protein concentration when 25 mL of the filtrate was recovered (specified by 50% recovery rate) was determined and divided by the protein concentration before filtration.
The “solid content” means a residue obtained by drying a sample for 3 hours with an electric constant temperature dryer at 105 ° C. to remove volatile substances.

[Preparation of chlorogenic acid preparation]
(1) Preparation of Chlorogenic Acid Formulation A Vietnamese Robusta-type raw coffee bean was pulverized with a hammer mill KA MF10.2 at a screen size of 4 mm at 8000 r / min. 1200 g of crushed green beans were batch extracted with 7200 g of hot water (95 ° C. for 30 to 45 minutes), filtered with No. 2 filter paper, and spray-dried. Hereinafter, this was designated as chlorogenic acid preparation A. The amount of chlorogenic acids in the solid content was 32.0% by mass. The amount of protein was 10.4% by mass, and the amount of protein having a molecular weight of 5000 or less was 3.1% by mass.

(2) Preparation of chlorogenic acid formulation B 200 g of chlorogenic acid formulation A was dissolved in 800 g of a 62% (w / w) ethanol solution, and 10 g of crystalline cellulose (Solcafloc) as a filter aid, 50 g of acid clay (Mizusawa Chemical Co., Ltd.) Made by Mizuka Ace # 600) and filtered through No. 2 filter paper, and the filtrate was passed through 100 g of activated carbon (Kuraray Coal GW) at SV = 1 (hr ⁻¹ ). This was passed through 50 g of a strongly acidic cation exchange resin (Diaion SK-1BH) and concentrated with an evaporator to obtain 83 g of chlorogenic acid preparation B. The solid content concentration of the chlorogenic acid preparation B was 37.9% by mass. The amount of chlorogenic acids in the solid content was 48.7% by mass, the amount of protein was 5.94% by mass, and the amount of protein having a molecular weight of 5000 or less was 5.22% by mass.

(3) Preparation of chlorogenic acid preparation C After dissolving 5% of chlorogenic acid preparation B in ion-exchanged water (5% aqueous solution of preparation B), ultrafiltration membrane (Asahi Kasei Microza SEP-0013, molecular weight cut off 3000) 90% of the filtrate was recovered at a flow rate of 750 mL / min. Then, it concentrated to 200 mL with the rotary evaporator and obtained the chlorogenic acid formulation C. The solid content concentration of the chlorogenic acid preparation C was 0.46% by mass. The amount of chlorogenic acids in the solid content was 73.9% by mass, the amount of protein was 3.7% by mass, and the amount of protein having a molecular weight of 5000 or less was 3.48% by mass.

(4) Preparation of chlorogenic acid formulation D After 5% of chlorogenic acid formulation B was dissolved in ion-exchanged water, 3000 mL was passed through 100 g of strongly acidic cation exchange resin (SK-1BH) with SV10 (hr ⁻¹ ). This solution was passed through 100 g of a further activated weakly basic anion exchange resin (Merck Amberlite IRA-67) at SV10 (hr ⁻¹ ), and concentrated to 200 mL with a rotary evaporator. The solid content concentration of the chlorogenic acid preparation D was 16.3% by mass. The amount of chlorogenic acids in the solid content was 0.0% by mass, the amount of protein was 0.3% by mass, and the amount of protein having a molecular weight of 5000 or less was 0.35% by mass.

(5) Preparation of chlorogenic acid preparation E After passing 2000 g of 5% aqueous solution of chlorogenic acid preparation A through 250 g of strongly acidic cation exchange resin (SK-1BH) with SV10 (hr ⁻¹ ), a synthetic adsorbent (Diaion) Sepabead SP-70) was passed through 500 g. Subsequently, 90% of the filtrate was recovered at a flow rate of 750 mL / min using an ultrafiltration membrane (Asahi Kasei Microza AHP-0013, molecular weight cut off 50000). Further, 100 mL of the residual liquid was recovered at a flow rate of 750 mL / min using an ultrafiltration membrane (Asahi Kasei Microza ACP-0013, molecular weight cut off: 13000). The solid content concentration of the chlorogenic acids preparation E was 40.4% by mass. The amount of chlorogenic acids in the solid content was 0.0% by mass, the amount of protein was 0.22% by mass, and the amount of protein having a molecular weight of 5000 or less was 0.012% by mass.

(6) Chlorogenic acid formulation F was 5-CGA · n hydrate (manufactured by Tokyo Chemical Industry Co., Ltd.).
Table 1 shows the amounts of chlorogenic acids, proteins, and proteins having a molecular weight of 5000 or less in the chlorogenic acid preparations A to F.

Examples 1-8 and Comparative Examples 1-10
[Preparation of beverage]
According to the recipe of Table 2, each component was blended to obtain a beverage. The pH was adjusted using citric acid or sodium citrate.

[Taste evaluation]
Flavor evaluation was performed about the drink obtained in Examples 1-8 and Comparative Examples 1-10.
Five expert panelists sampled 50 mL of the beverages obtained in each Example and Comparative Example, and sensory evaluation was performed according to the following criteria for taste, unpleasant odor, and richness. The average value was used as the score.
The results are shown in Table 2.
(Evaluation criteria for miscellaneous taste)
The miscellaneous taste means miscellaneous tastes such as bitterness and astringency of fresh coffee beans.
5: No miscellaneous taste 4: Very little miscellaneous taste 3: Little miscellaneous taste 2: There is mischievous 1: Many miscellaneous tastes (evaluation criteria for unpleasant odor)
An unpleasant odor is a dimethyl sulfide (DMS) -like odor of green coffee beans.
5: Do not feel unpleasant odor 4: Do not feel unpleasant odor 3: Feel unpleasant odor 2: Feel strongly unpleasant odor 1: Feel unpleasant odor very strongly (Evaluation criteria for richness)
The richness means a rich and rich taste when drinking.
5: Feels a strong feeling very strong 4: Feels a strong feeling 3: Feels a strong feeling 2: Feels a little rich 1: Does not feel a rich feeling

Comparative Example 11
[Preparation of beverage]
In the same manner as in Example 1, each component was blended according to the recipe of Table 3 to obtain a beverage.

[Evaluation of storage stability]
The beverage obtained in Example 8 and Comparative Examples 4 and 11 was evaluated for storage stability.
20 mL of the sample was sealed in a vial tube (50 mL) and left at 55 ° C. for 3 days.
After standing, the chlorogenic acid concentration was measured and divided by the chlorogenic acid concentration before the start of storage according to the following formula to determine the residual rate of chlorogenic acids and used as a measure of stability. The higher the numerical value (residual rate), the better the stability.
Residual rate of chlorogenic acids = (Amount of chlorogenic acids after storage at 55 ° C. for 3 days / Amount of chlorogenic acids before storage)

  The results are shown in Table 3.

  As is clear from Table 2, the products of the present invention of Examples 1 to 8 were beverages that had a clean taste with little miscellaneous taste and unpleasant odor, and a rich feeling. Moreover, as shown in Table 3, by adjusting pH to 5 or less, the fall of the amount of chlorogenic acids in a drink was suppressed, and the storage stability was also favorable.

Claims (4)

The following components (A) and (B):
(A) Chlorogenic acids 0.05-2% by mass,
(B) Contains coffee bean-derived protein, the mass ratio [(A) / (B)] of component (A) to component (B) is 1 to 40, and (b) molecular weight 5000 in component (B) Beverages having the following protein ratio of 1 to 60% by mass and a pH of 2 to 5. (B) Content of coffee bean origin protein is 0.005-0.2 mass%, The drink of Claim 1 characterized by the above-mentioned.   The beverage according to claim 1 or 2, comprising a raw coffee bean extract and / or a shallow roast coffee bean extract.   The beverage according to any one of claims 1 to 3, which is a packaged beverage.