JP2018085964A - Solid composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a solid composition in which bean smell is suppressed without causing unpleasant feeling on the tongue while the chlorogenic acids are strengthened.SOLUTION: A solid composition contains the following components (A) and (B): (A) chlorogenic acids by 4.0 to 20.0 mass, and (B) maltitol, in which the mass ratio [(B)/(A)] of the component (A) and the component (B) is 1.0 to 5.5.SELECTED DRAWING: None

Description

  The present invention relates to a solid composition.

  Chlorogenic acids have been reported to have physiologically active functions such as antioxidant action and blood pressure lowering action. For example, liquid compositions such as beverages and soy sauce, semi-solid compositions such as jelly and gummy, and solid compositions such as supplements. Application of is being studied. Coffee beans are a material that contains a large amount of chlorogenic acids. Coffee beans with a high roasting degree are rich in fragrance and have high palatability, but the roasting decomposes a considerable amount of chlorogenic acids present in the coffee beans. In order to make maximum use of chlorogenic acids in coffee beans, it is advantageous to use raw coffee beans or coffee beans with low roasting degree (hereinafter also referred to as “raw coffee beans etc.”). It has a strong bean odor such as a blue odor, which is likely to be an obstacle to continuous consumption.

  Conventionally, as a liquid composition in which the bean odor is suppressed, for example, a chlorogenic acid-containing beverage in which a specific amount of chlorogenic acids and potassium are contained and the mass ratio and pH of the chlorogenic acids and potassium are controlled in a specific range has been proposed. (Patent Document 1).

  On the other hand, maltitol is a kind of sugar alcohol produced by reducing maltose. In the field of foods and drinks, for example, low-calorie sweeteners, masking of unpleasant tastes derived from peptides, copper chlorophyll, grapevine, etc. It is utilized as an agent (patent documents 2 to 4). In addition, maltitol is known to be easily consolidated when mixed with a powder material because of its high hygroscopicity (Patent Documents 5 and 6). On the other hand, maltitol having a purity of 99% is a raw material for kelp powder. It has been reported to prevent the caking (Patent Document 7).

JP 2012-100653 A Japanese Patent Laid-Open No. 9-249694 JP 2003-231631 A Japanese Patent Laying-Open No. 2005-306793 JP 2015-42634 A Japanese Patent No. 5315056 JP 2008-67650 A

The present inventors have studied to develop a solid composition in which bean odor is suppressed while strengthening chlorogenic acids. As a result, the bean odor is enhanced as the concentration of chlorogenic acids is increased. However, when sugar alcohol is added to the high concentration of chlorogenic acids, it can be suppressed to some extent, but it has a rough and unpleasant touch when contained in the mouth. It turns out that there is a new problem of being felt.
An object of the present invention is to provide a solid composition in which bean odor is suppressed without causing an unpleasant texture while strengthening chlorogenic acids.

  As a result of studying in view of the above problems, the present inventors have included a specific sugar alcohol in a specific quantitative ratio with respect to a high concentration of chlorogenic acids, thereby strengthening chlorogenic acids and uncomfortable. It has been found that a solid composition with a suppressed bean odor can be obtained without causing a touch.

That is, the present invention includes the following components (A) and (B);
(A) chlorogenic acids 4.0-20.0 mass, and (B) maltitol,
The mass ratio [(B) / (A)] of the component (A) and the component (B) is 1.0 to 5.5.
A solid composition is provided.

  ADVANTAGE OF THE INVENTION According to this invention, the solid composition by which the bean odor was suppressed can be provided, strengthening chlorogenic acids and producing unpleasant touch.

  The solid composition of the present invention contains chlorogenic acids as the component (A), and the content thereof is strengthened to 4.0 to 20.0% by mass. The content of the component (A) in the solid composition of the present invention is preferably 5.0% by mass or more, more preferably 7.0% by mass or more, and more preferably 10.0% by mass or more from the viewpoint of enhancing physiological effects. Furthermore, from a viewpoint of bean smell suppression, 18.0 mass% or less is preferable, 15 mass% or less is more preferable, and 13.0 mass% or less is still more preferable. As a range of content of this component (A), Preferably it is 5.0-18.0 mass%, More preferably, it is 7.0-15.0 mass%, More preferably, it is 7.0-13.0 mass% More preferably, it is 10.0-13.0 mass%. Here, in the present specification, “(A) chlorogenic acids” means 3-caffeoylquinic acid, 4-caffeoylquinic acid and monocaffeoylquinic acid of 5-caffeoylquinic acid, 3-ferlaquinic acid, Monoferlaquinic acid of 4-ferlaquinic acid and 5-ferlaquinic acid and dicaffeoylquina of 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid and 4,5-dicaffeoylquinic acid It is a general term that includes acid, and the content of the component (A) is defined based on the total amount of the nine types. In the present invention, at least one of the nine chlorogenic acids may be contained, but all nine are preferably contained. In addition, the measurement of content of a component (A) shall follow the "analysis of chlorogenic acids" as described in an Example mentioned later.

Moreover, solid compositions of the present invention, component (A) in (A ¹⁾ dicaffeoylquinic acid (hereinafter, also referred to as "component (A ^1)") are abundant. The content of the component (A ¹ ) in the solid composition of the present invention is the mass ratio [(A ¹ ) / (A)] of the component (A) and the component (A ¹ ) from the viewpoint of enhancing the physiological effect. 0.10 or more, preferably 0.12 or more, more preferably 0.15 or more. The upper limit of the mass ratio [(A ¹ ) / (A)] is not particularly limited, but is preferably 0.30 or less, more preferably 0.27 or less, and even more preferably 0.24 or less from the viewpoint of bean odor suppression. preferable. The range of the mass ratio [(A ¹ ) / (A)] is preferably 0.10 to 0.30, more preferably 0.12 to 0.27, and still more preferably 0.15 to 0.24. is there. As used herein, “(A ¹ ) dicaffeoylquinic acid” refers to 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid. And the content of the component (A ¹ ) is defined based on the total amount of the above three types. In the present invention, at least one of the three dicaffeoylquinic acids may be contained, but preferably all three are contained.

  The solid composition of the present invention contains maltitol as the component (B), but the component (B) is specific to the component (A) in order to suppress a bean odor without causing an unpleasant touch. Contains in quantitative ratio. Specifically, the mass ratio [(B) / (A)] of the component (A) and the component (B) is 1.0 to 5.5. Is preferably 2.0 or more, more preferably 3.0 or more, and preferably 5.0 or less, more preferably 4.5 or less, and still more preferably 4.0 or less from the viewpoint of suppressing unpleasant touch. . The mass ratio [(B) / (A)] is preferably 1.2 to 5.0, more preferably 2.0 to 4.5, and still more preferably 3.0 to 4.0. .

  The content of the component (B) in the solid composition of the present invention can be appropriately selected as long as the mass ratio [(B) / (A)] is within the above range. 0.0 mass% or more is preferable, 20.0 mass% or more is more preferable, 25.0 mass% or more is more preferable, and 60.0 mass% or less is preferable from the viewpoint of suppressing unpleasant touch, 55.0 mass% % Or less is more preferable, and 50.0 mass% or less is still more preferable. As a range of content of this component (B), Preferably it is 10.0-60.0 mass%, More preferably, it is 20.0-55.0 mass%, More preferably, it is 25.0-50.0 mass% It is. In addition, the measurement of content of a component (B) shall follow the "analysis of maltitol" as described in an Example mentioned later.

  As the component (B), any of crystalline maltitol, maltitol-containing crystals, etc. may be used and can be appropriately selected. A commercial item may be used for a component (B), for example, Amarty MR-100 (made by Mitsubishi Corporation Foodtech), SweetPearl (made by a rocket company), etc. can be mentioned.

The solid composition of the present invention is not particularly limited as long as it is solid at ordinary temperature (20 ° C. ± 15 ° C.). For example, the solid composition has an appropriate form such as powder, granule, tablet, rod, plate, or block. It can be taken. The solid content in the solid composition of the present invention is usually 95% by mass or more, preferably 97% by mass or more. In addition, the upper limit of this amount of solid content is not specifically limited, 100 mass% may be sufficient. Here, the “solid content” in this specification refers to the mass of a residue obtained by drying a sample for 3 hours with an electric constant temperature dryer at 105 ° C. to remove volatile substances.
In addition, the size of the solid composition of the present invention can be appropriately selected according to the form of the solid composition, as long as chewing intake is possible.

The solid composition of the present invention can be provided as a food, pharmaceutical, or quasi-drug, but is preferably a solid food and more preferably a powdered food from the viewpoint of easily enjoying the effects of the present invention.
When the solid composition of the present invention is a food, it can be a health functional food. Functional health foods include foods for specified health use and nutritional functional foods specified by Japan, and examples include foods for suppressing antioxidant effects and preventing or improving blood pressure drops.
In addition, when the solid composition of the present invention is a pharmaceutical product or quasi-drug, examples of the dosage form include granules, powders, tablets, pills, chewable agents, and lozenges. Moreover, when it is set as a tablet, it can also be set as the split tablet which put the score line.

The solid composition of the present invention can contain an acceptable carrier as necessary in order to obtain a solid form. For example, excipients (for example, monosaccharides such as glucose, galactose and fructose; disaccharides such as sucrose, lactose and maltose; sugar alcohols such as xylitol and sorbitol (excluding maltitol); starches such as dextrin and flour Degradation products; oligosaccharides, crystalline cellulose, light anhydrous silicic acid, calcium hydrogenphosphate, etc.), binders (eg, hydroxypropylmethylcellulose, hydroxypropylcellulose, gelatin, pregelatinized starch, polyvinylpyrrolidone, polyvinyl alcohol, pullulan, methylcellulose, Hardened oil, etc.), disintegrating agents (eg, carmellose, carmellose calcium, croscarmellose sodium, crospovidone, corn starch, low-substituted hydroxypropylcellulose, etc.), lubricants (eg, calcium stearate) Sium, magnesium stearate, sucrose fatty acid ester, sodium stearyl fumarate, talc, silicon dioxide, etc.), flavoring agent (eg, stevia), extender, surfactant, dispersant, buffer, antioxidant, Examples include carriers such as preservatives, quality stabilizers, and diluents.
Furthermore, the solid composition of the present invention has a sour agent, amino acid, protein, vitamin, mineral, fragrance, fruit juice, plant extract, ester, pigment, milk component, cocoa powder, seasoning, plant to enhance palatability and the like One or more additives such as fats and oils can be contained. The contents of the carrier and the additive can be appropriately set within a range that does not impair the object of the present invention.

  The solid composition of the present invention can be produced according to a conventional method, and an appropriate method can be adopted. For example, a specific amount of component (A) and component (B), if necessary, a carrier and / or additive, a mass ratio [(B) / (A)] of component (A) and component (B) is A powdery solid composition can be produced by mixing so as to be within a predetermined range. The mixing order of component (A) and component (B) is not particularly limited, and one may be added to the other or both may be added simultaneously. As a mixing method, an appropriate method such as stirring and shaking can be adopted, but a mixing device may be used. The mixing system of the mixing device may be a container rotating type or a container fixing type. As the container rotation type, for example, a horizontal cylindrical type, a V type, a double cone type, a cubic type, or the like can be adopted. As the container fixing type, for example, a ribbon type, a screw type, a conical screw type, a paddle type, a fluidized bed type, a Philips blender, or the like can be adopted.

  Moreover, in order to make a mixture into a defined shape, it can also be compression-molded. For example, in the case of a tablet, even if the mixture is directly compressed and molded (direct powder compression method), it is granulated using a dry granulation method, a wet granulation method, etc. and then compressed (granular compression). Act). When a tablet is produced by direct compression and molding, a rotary tableting machine, a single-shot tableting machine or the like can be used as a tableting machine. In addition, when a tablet is formed after granulation by a granulation method, an extrusion granulation method using a cylindrical granulator, a spherical granulator, a pelleter, etc .; a crushing granulation method using a speed mill, a power mill, etc .; A granulated product is produced by dynamic granulation method, stirring granulation method, fluidized bed granulation method, etc., dried and sized, and then the obtained granulated product is compressed by the tableting machine to form tablets. The method to do can be adopted.

  When making the solid composition of this invention into a granular form, you may granulate by a well-known granulation method. Examples of the granulation method include spray granulation, fluidized bed granulation, compression granulation, rolling granulation, stirring granulation, extrusion granulation, powder-coated granulation and the like. The granulation conditions can be appropriately selected depending on the granulation method.

As the component (A), a commercially available reagent may be used, but a plant extract rich in the component (A) or a purified product thereof can also be used.
The plant extract is not particularly limited as long as it contains the component (A). For example, sunflower seeds, unripe apples, coffee beans, Simon leaves, pine cones, pine seed husks, Examples include extracts obtained from sugarcane, southern sky leaves, burdock, eggplant skin, ume fruit, Japanese dandelion, grape plant and the like. A plant extract can contain 1 type (s) or 2 or more types. Among these, from the viewpoint of chlorogenic acid content and the like, an extract of coffee beans is preferable.
The coffee beans used for the extraction are preferably at least one selected from green coffee beans and shallow roasted coffee beans from the viewpoint of chlorogenic acid content and the like. The L value of the shallow roasted coffee beans is not particularly limited as long as the mass ratio [(A ¹ ) / (A)] is within the above range, but is preferably 27 or more, more preferably 29 or more, and the bean odor control. From the viewpoint, it is preferably less than 62, more preferably 60 or less, and still more preferably 55 or less. The range of the L value of the shallow roasted coffee beans is preferably 27 or more and less than 62, more preferably 27 to 60, and still more preferably 29 to 55. 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.

Examples of the types of coffee beans include Arabica, Robusta, Revelica, and Arabsta. Examples of coffee bean producing areas include Brazil, Colombia, Tanzania, Mocha, Kilimangelo, Mandelin, Blue Mountain, Guatemala and the like.
The extraction method and extraction conditions are not particularly limited, and known methods can be employed. Also, the purification method is not particularly limited. For example, in addition to various chromatographies such as ion chromatography, molecular sieve chromatography, and reverse phase chromatography, JP 2004-222719 A, JP 2006-174746 A, and the like. The described method can be mentioned.
Moreover, a plant extract can be concentrated or dried according to the manufacturing method of a solid composition. Examples of the concentration method include a normal pressure concentration method in which the solvent is evaporated at normal pressure, a vacuum concentration method in which the solvent is evaporated in a reduced pressure, and a membrane concentration method in which the solvent is removed by membrane separation. As a drying method, for example, a known method such as spray drying or freeze drying can be employed.

  Moreover, the solid composition of this invention can be filled in a package. Examples of the package include bottles, cans, bottles, box-type containers, stick-type packages, and pillow-type packages. In addition, when filling the package with the solid composition of the present invention, a commercially available filling machine may be used.

In relation to the above embodiment, the present invention further discloses the following solid composition and method.
<1>
The following components (A) and (B);
(A) chlorogenic acids 4.0-20.0 mass, and (B) maltitol,
The mass ratio [(B) / (A)] of the component (A) and the component (B) is 1.0 to 5.5.
Solid composition.

<2>
A method for suppressing the bean odor of a solid composition comprising at least one selected from raw coffee bean extract and shallow roast coffee bean extract,
The following components (A) and (B);
(A) Chlorogenic acids 4.0 to 20.0 mass, and (B) maltitol, the mass ratio [(B) / (A)] of component (A) to component (B) is 1.0 to 5 The control method which mix | blends to become 7.

<3>
The content of the component (A) is preferably 5.0% by mass or more, more preferably 7.0% by mass or more, still more preferably 10.0% by mass or more, preferably 18.0% by mass or less, More preferably, it is 15 mass% or less, More preferably, it is 13.0 mass% or less, The solid composition as described in said <1>, or the suppression method as described in said <2> (henceforth "a solid composition or a suppression method") Is referred to as “solid composition or the like”).
<4>
The content of the component (A) is preferably 5.0 to 18.0% by mass, more preferably 7.0 to 15.0% by mass, still more preferably 7.0 to 13.0% by mass, and still more preferably. Solid composition as described in any one of said <1>-<3> etc. which are 10.0-13.0 mass%.
<5>
Component (A) is preferably 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid, 3-ferlaquinic acid, 4-ferlaquinic acid, 5-ferlaquinic acid, 3,4-dicaffee. <1> to <4, which are at least one selected from oil quinic acid, 3,5-dicaffeoylquinic acid and 4,5-dicaffeoylquinic acid, more preferably all nine. > The solid composition as described in any one of>.
<6>
The mass ratio [(A ¹ ) / (A)] of the component (A) and (A ¹ ) dicaffeoylquinic acid (hereinafter also referred to as “component (A ¹ )”) is preferably 0.10 or more, More preferably 0.12 or more, still more preferably 0.15 or more, preferably 0.30 or less, more preferably 0.27 or less, still more preferably 0.24 or less, <1> to <5> or the like according to any one of 5>.
<7>
The mass ratio [(A ¹ ) / (A)] of the component (A) and the component (A ¹ ) is preferably 0.10 to 0.30, more preferably 0.12 to 0.27, and still more preferably. The solid composition or the like according to any one of <1> to <5>, which is 0.15 to 0.24.
<8>
The component (A ¹ ) is preferably at least one selected from 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid and 4,5-dicaffeoylquinic acid, and more preferably Is the solid composition according to the above <6> or <7>, which is all three types.
<9>
The mass ratio [(B) / (A)] of the component (A) and the component (B) is preferably 1.2 or more, more preferably 2.0 or more, still more preferably 3.0 or more, The solid composition according to any one of <1> to <8>, which is preferably 5.0 or less, more preferably 4.5 or less, and still more preferably 4.0 or less.
<10>
The mass ratio [(B) / (A)] of the component (A) and the component (B) is preferably 1.2 to 5.0, more preferably 2.0 to 4.5, and still more preferably 3. Solid composition as described in any one of said <1>-<9> etc. which are 0-4.0.

<11>
The content of the component (B) is preferably 10.0% by mass or more, more preferably 20.0% by mass or more, further preferably 25.0% by mass or more, preferably 60.0% by mass or less, More preferably, it is 55.0 mass% or less, More preferably, it is 50.0 mass% or less, The solid composition as described in any one of said <1>-<10> etc.
<12>
The content of the component (B) is preferably 10.0 to 60.0% by mass, more preferably 20.0 to 55.0% by mass, still more preferably 25.0 to 50.0% by mass, Solid composition as described in any one of <1>-<11>.
<13>
The solid composition according to any one of <1> to <12>, wherein the component (B) is preferably at least one selected from crystalline maltitol and maltitol-containing crystals.
<14>
The solid composition according to any one of <1> to <13>, which is solid at normal temperature (20 ° C. ± 15 ° C.).
<15>
The solid composition according to any one of <1> to <14>, wherein the form is powder, granule, tablet, rod, plate, block, or a mixture of two or more thereof.
<16>
The solid composition according to any one of <1> to <15>, wherein the solid content is preferably 95% by mass or more, and more preferably 97% by mass or more.
<17>
The solid composition according to any one of <1> to <16>, which is preferably a food, a pharmaceutical product, or a quasi-drug, more preferably a solid food, and still more preferably a powdered food.
<18>
Preferably, it is a health functional food, more preferably a food for specified health use or a nutritional functional food, and further preferably a food for suppressing antioxidant action or preventing or improving blood pressure lowering, <1> to <1><17> The solid composition according to any one of the above.
<19>
The solid composition according to any one of <1> to <18>, which is preferably a granule, powder, tablet, pill, chewable or troche.
<20>
Preferably, the solid composition according to any one of <1> to <19>, further containing at least one selected from a carrier and an additive.

<21>
The carrier is preferably from excipients, binders, disintegrants, lubricants, flavoring agents, extenders, surfactants, dispersants, buffers, antioxidants, preservatives, quality stabilizers and diluents. The solid composition or the like according to <20>, which is one or more selected.
<22>
Excipients are preferably monosaccharides (eg glucose, galactose, fructose), disaccharides (eg sucrose, lactose, maltose), sugar alcohols (eg xylitol, sorbitol, except maltitol), starch One or more selected from degradation products (eg, dextrin, powdered rice cake), oligosaccharides, crystalline cellulose, light anhydrous silicic acid and calcium hydrogen phosphate,
The binder is preferably one or more selected from hydroxypropylmethylcellulose, hydroxypropylcellulose, gelatin, pregelatinized starch, polyvinylpyrrolidone, polyvinyl alcohol, pullulan, methylcellulose and hydrogenated oil;
The disintegrant is preferably one or more selected from carmellose, carmellose calcium, croscarmellose sodium, crospovidone, corn starch and low-substituted hydroxypropylcellulose;
The lubricant is preferably one or more selected from calcium stearate, magnesium stearate, sucrose fatty acid ester, sodium stearyl fumarate, talc and silicon dioxide,
The solid composition or the like according to <21>, wherein the flavoring agent is preferably stevia.
<23>
The additive is preferably one or more selected from acidulants, amino acids, proteins, vitamins, minerals, flavors, fruit juices, plant extracts, esters, pigments, milk ingredients, cocoa powder, seasonings and vegetable oils and fats. The solid composition according to any one of <20> to <22>.
<24>
Preferably component (A) and component (B), if necessary, carrier and / or additive, mass ratio [(B) / (A)] of component (A) to component (B) is within the above range Solid composition as described in any one of said <1>-<23> etc. which are manufactured by mixing so that it may become.
<25>
The solid composition or the like according to the above <24>, wherein the mixing is preferably performed using stirring, shaking or a mixing device.
<26>
Preferably component (A) and component (B), if necessary, carrier and / or additive, mass ratio [(B) / (A)] of component (A) to component (B) is within the above range The solid composition or the like according to any one of <1> to <23>, which is produced by granulation so that
<27>
The solid composition according to the above <26>, wherein the granulation is preferably spray granulation, fluidized bed granulation, compression granulation, rolling granulation, stirring granulation, extrusion granulation, or powder-coated granulation.
<28>
Preferably, the solid composition according to any one of the above <24> to <27>, which is obtained by compression-molding a mixture or a granulated product.
<29>
The solid composition according to any one of <1> to <28>, wherein the component (A) is preferably derived from a plant extract or a purified product thereof.
<30>
The plant extract is preferably sunflower seeds, apple immature fruit, coffee beans, Simon leaves, pine cones, pine seed shells, sugar cane, southern leaves, burdock, eggplant skin, ume fruit, It is an extract of one or more plants selected from dandelion and vines, more preferably an extract of coffee beans, more preferably at least selected from fresh coffee beans and lightly roasted coffee beans The solid composition according to the above <29>, which is an extract of one kind of coffee beans.

<31>
The solid value according to <30>, wherein the L value of the shallow roasted coffee beans is preferably 27 or more, more preferably 29 or more, preferably less than 62, more preferably 60 or less, still more preferably 55 or less. Composition etc.
<32>
The solid composition according to <30> or <31>, wherein the L value of the shallow roasted coffee beans is preferably 27 or more and less than 62, more preferably 27 to 60, and still more preferably 29 to 55.
<33>
The type of coffee beans is preferably one or more selected from Arabica, Robusta, Revelica and Arabsta, and the coffee beans are preferably produced in Brazil, Colombia, Tanzania, Mocha, Kilimanjero, Mandelin The solid composition according to any one of <30> to <32>, which is one or more selected from Blue Mountain and Guatemala.
<34>
The purification method of the plant extract is preferably ion chromatography, molecular sieve chromatography, reverse phase chromatography or the method described in JP-A No. 2004-222719 or JP-A No. 2006-174746, <29> Solid composition as described in any one of-<33>.
<35>
The solid composition according to any one of <29> to <34>, wherein the plant extract is preferably a concentrate or a dried product.
<36>
The solid composition or the like according to any one of <1> to <35>, which is filled in a package.
<37>
The solid composition according to any one of <1> to <36>, wherein the package is preferably a bottle, can, bottle, box-type container, stick-type package, or pillow-type package.

1. 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 Corporation)

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: 0.05M 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 / monocaffeoylquinic acid: 5.3, 8.8, 11.6, 3 points in total, monoferlaquinic acid: 13.0, 19.9 21.0 in total, 3 points, dicaffeoylquinic acid: 36.6, 37.4, 44.2 in total 3 points.
From the area values of the nine types of chlorogenic acids determined here, 5-caffeoylquinic acid was used as a standard substance, and the mass% was determined.

2. Analysis of maltitol The analysis conditions for maltitol are as follows.
Column: Unison UK-Amino (250 mm.L × 4.6 mm ID.3 μm)
Sample injection volume: 10 μL
・ Flow rate: 1.0 mL / min
-Column oven set temperature: 40 ° C
・ Detector: ELSD-LT2
Temperature: 40 ° C
Gain: 6
Nebulizer Gas: N ₂
Gas Pressure: 350 kPa
-Eluent C: Water-Eluent D: Acetonitrile

Concentration gradient condition Time Eluent C Eluent D
0.0 minutes 10% 90%
25.0 minutes 25% 75%
30.0 minutes 60% 40%
40.0 minutes 10% 90%

  In HPLC, a sample was diluted with an eluent C / eluent D = 50/50 (v / v%) to a maltitol concentration of about 250 mg / L, and a membrane filter (GL chromatodisc 25A, pore size 0. After filtration through 45 μm, GL Science Co., Ltd., it was subjected to analysis. The retention time of maltitol is 20.3 minutes.

3. Sensory test About the texture (roughness) of each powdered food and the bean odor derived from green coffee beans, three panelists evaluated based on the following criteria, and then decided the final score by consultation.

Evaluation criteria for texture (roughness) 4: Does not feel rough.
3: Feels almost rough.
2: I feel a little rough.
1: Feels rough.

Evaluation standard of bean odor 4: Does not feel bean odor.
3: Almost no bean odor.
2: A slight bean smell is felt.
1: A bean smell is felt.

Production Example 1
Preparation of powdered chlorogenic acid formulation
Raw Robusta coffee beans from Vietnam were crushed with a hammer mill KA MF10.2 at a screen size of 4 mm at 8000 r / min. 1200 g of crushed green coffee 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 content of chlorogenic acids in the solid content of the chlorogenic acid preparation A was 32.4% by mass.
Next, 200 g of chlorogenic acid preparation A was dissolved in 800 g of a 62% (w / w) ethanol solution, and 10 g of crystalline cellulose (Solka floc) as a filter aid, 50 g of acid clay (Mizusawa Chemical Co., Ltd., Mizuka Ace # 600) Then, the mixture was 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), added with 3 g of arginine, concentrated with an evaporator until Brix 35, and spray-dried with hot air at 90 ° C. to obtain 33 g of powdered chlorogenic acid preparation. It was. The content of (A) chlorogenic acids in the powdered chlorogenic acid preparation was 44.1% by mass, the mass ratio of (A ¹ ) dicaffeoylquinic acid / (A) chlorogenic acids was 0.19, and the water content was 3.3. %Met. The bulk density was 0.58 g / mL, and the median diameter was 78 μm.

Examples 1-10 and Comparative Examples 1-5
Each component was mixed in the ratio shown in Table 1 to obtain a powdered food. Sensory evaluation was performed about the obtained powdered food. The results are shown in Table 1.

Comparative Examples 6-7
Each component was mixed in the ratio shown in Table 2 to obtain a powdered food. Sensory evaluation was performed about the obtained powdered food. The results are shown in Table 2 together with the results of Example 8.

  From Tables 1 and 2, by containing maltitol at a specific quantitative ratio with respect to high-concentration chlorogenic acids, the solid composition in which bean odor was suppressed without causing an unpleasant touch while strengthening chlorogenic acids It turns out that a thing is obtained.

Claims (4)

The following components (A) and (B);
(A) chlorogenic acids 4.0-20.0 mass, and (B) maltitol,
The mass ratio [(B) / (A)] of the component (A) and the component (B) is 1.0 to 5.5.
Solid composition. ^{(A 1)} the mass ratio of the dicaffeoylquinic acid (A) and chlorogenic acids ^{[(A 1) / (A} )] is 0.10 to 0.30, according to claim 1 solid composition according.   (B) The solid composition of Claim 1 or 2 whose content of maltitol is 10.0-60.0 mass%.   The solid composition according to any one of claims 1 to 3, which is a powdered food.