JP2019010087A - Polyphenol-containing beverage and manufacturing method therefor - Google Patents

Abstract

To provide a polyphenol-containing beverage in which turbidity or deposition is reduced and collagen is blended, and a manufacturing method therefor.SOLUTION: There are provided a polyphenol-containing beverage containing a water soluble collagen and organic acid and/or a salt thereof, and a manufacturing method of the polyphenol-containing beverage in which the water soluble collagen is blended, and turbidity or deposition due to the water soluble collagen is reduced, including a process for adding the organic acid and/or the salt thereof.SELECTED DRAWING: None

Description

  The present invention relates to a polyphenol-containing beverage and a method for producing the same, and more particularly to a polyphenol-containing beverage in which collagen is blended and a method for producing the same.

  Collagen is a major protein that constitutes connective tissue in vivo, and has been used as gelatin in various processed foods. Collagen is attracting attention as a functional material having a wide range of effects such as a cosmetic effect on skin and hair, and an effect of improving joint pain, and various foods and drinks containing collagen have been developed in the face of increasing health consciousness.

  When collagen is contained in a tea beverage, it is known that turbidity and precipitation occur due to the reaction between polyphenol and collagen (Patent Documents 1 to 3). Patent Document 1 proposes a technique for suppressing turbidity and precipitation of a collagen-containing tea beverage using a tea extract with tannase acting as means for eliminating this turbidity and precipitation. Patent Document 2 proposes a technique for preventing turbidity and precipitation of a tea beverage by incorporating a basic amino acid into a collagen-containing tea beverage. Patent Document 3 proposes a technique for preventing turbidity or precipitation of a tea beverage by adding alkali-treated collagen having a weight average molecular weight of 9,600 to 15,000. However, the techniques of Patent Documents 1 to 3 are limited in raw materials and are concerned about the influence on flavor, leaving room for further improvement.

JP 2007-319008 A JP 2008-79565 A JP2015-154758A

  An object of the present invention is to provide a polyphenol-containing beverage in which turbidity and precipitation are reduced and in which collagen is blended, and a method for producing the same.

  The present inventors have now found that turbidity and precipitation due to water-soluble collagen can be suppressed by adding an organic acid to a polyphenol-containing beverage containing water-soluble collagen. The present invention is based on this finding.

According to the present invention, the following inventions are provided.
[1] A polyphenol-containing beverage comprising water-soluble collagen and an organic acid and / or a salt thereof.
[2] The beverage according to [1] above, having a pH of 5.0 to 7.0.
[3] The beverage according to [1] or [2], wherein turbidity or precipitation due to water-soluble collagen is reduced.
[4] The beverage according to any one of [1] to [3] above, wherein the water-soluble collagen is a collagen peptide or gelatin.
[5] The beverage according to any one of [1] to [4], wherein the organic acid is one or more selected from the group consisting of phytic acid, tartaric acid, citric acid, and malic acid.
[6] The beverage according to any one of [1] to [5] above, containing 10 to 60 mg / 100 mL of polyphenol.
[7] The beverage according to any one of [1] to [6] above, containing 0.05% by mass or more of water-soluble collagen.
[8] The beverage according to any one of the above [1] to [7], which contains 0.01 w / v% or more of an organic acid and / or a salt thereof.
[9] The beverage according to any one of [1] to [8], which is a tea beverage.
[10] The beverage according to any one of [1] to [9], which is a container-packed beverage.
[11] A polyphenol-containing beverage in which turbidity or precipitation due to water-soluble collagen is reduced, comprising a step of adding an organic acid and / or a salt thereof in the method for producing a polyphenol-containing beverage containing water-soluble collagen Manufacturing method.
[12] A method for reducing turbidity or precipitation caused by water-soluble collagen, comprising a step of adding an organic acid and / or a salt thereof in a method for producing a polyphenol-containing beverage containing water-soluble collagen.

  According to the present invention, in a polyphenol-containing beverage blended with water-soluble collagen, turbidity and precipitation due to water-soluble collagen can be reduced by an organic acid, so that it is excellent in quality such as storage stability and transparency by a simple method. It is advantageous in that a polyphenol-containing beverage can be provided.

Detailed description of the invention

  The beverage of the present invention contains polyphenol. The polyphenol contained in the beverage of the present invention means a component having a plurality of phenolic hydroxyl groups in the molecule. Polyphenols are roughly classified into monomeric polyphenols (eg, anthocyanins, isoflavones, catechins (eg, epigallocatechin, epicatechin gallate, epigallocatechin gallate, catechin, gallocatechin, catechin gallate, gallocatechin gallate), etc. Flavonoids, phenylpropanoids represented by caffeic acid, chlorogenic acid, sesamin, and the like, and polymer polyphenols obtained by polymerizing monomer polyphenols. The latter polymers include proanthocyanidins (especially And condensed tannins such as procyanidins obtained by polymerization of catechins) and hydrolyzable tannins such as gallotannins.

  In the present invention, the polyphenol is preferably a tea-derived polyphenol. Tea-derived polyphenols refer to various polyphenols contained in tea leaves.For example, catechins and proanthocyanidins, and theasinensins, oolong theanine, theaflavins, and thearubidines that are products of these oxidative polymerizations. Can be mentioned.

  Polyphenols are found in plant leaves, stems, fruits, peels, seeds, roots, etc., and polyphenol-containing beverages are typically tea leaves, malt, hops, grains, vegetables, fruits, coffee, cacao It is a drink manufactured using plant raw materials such as. Examples of the “polyphenol-containing beverage” in the present invention include tea beverages (for example, green tea, black tea, oolong tea, blended tea), brewed sake (for example, malt fermented beverages such as beer and happoshu, Japanese sake, wine and cider fruits, etc. Liquor such as liquor, plum wine), distilled liquor (eg whiskey, shochu, brandy), vegetable drink (eg tomato juice, carrot juice, tomato mix juice, carrot mix juice), fruit drink (eg apple juice, orange juice) , Fruit juice mixed drinks, fruit and vegetable mixed juices, coffee drinks, cereal milk (eg, soy milk, rice milk, coconut milk, almond milk), vinegar drinks (eg fruit vinegar drinks) and non-alcoholic beer-taste drinks. . In addition, the polyphenol-containing beverage provided in the present invention may be a combination of two or more of the above beverages, for example, a combination of a tea beverage such as lemon tea and a fruit beverage.

  Although it does not specifically limit as a drink of this invention, For example, a tea drink can be illustrated. Examples of tea beverages applicable to the present invention include fermented tea (eg, black tea) beverages, non-fermented tea (eg, green tea, rooibos tea) beverages, semi-fermented tea (eg, oolong tea) beverages, and post-fermented tea (eg, , Puer tea) beverages and grain tea (eg, barley tea) beverages and blended tea beverages thereof.

  The tea beverage of the present invention can be prepared from a tea extract produced using a method used for the preparation of a normal tea extract, or a concentrated or diluted solution thereof. For example, by mixing and contacting tea leaves and water (0 to 100 ° C.), or by mixing or dissolving a concentrate or purified product of tea extract such as tea extract or tea powder in water (0 to 100 ° C.) The tea extract used in the present invention can be obtained. Moreover, you may use for the tea beverage of this invention what mixed the tea extract obtained by making said tea leaf and water contact and mixing, and said tea extract and tea powder as a tea extract. When the tea leaves and water are mixed and contacted, the tea leaves and the tea extract can be separated using a separation means such as centrifugation or filtration. Moreover, you may mix | blend arbitrary raw materials other than a tea leaf in the case of preparation of a tea extract.

The raw material used for preparing the tea extract is not particularly limited, but in addition to cereals (wheat, rice, etc.) and legumes (rooibos, etc.), the Camellia sinensis var. Tea leaves belonging to) can be used. The tea leaves used in the production of the tea beverage of the present invention are not particularly limited as long as the effects of the present invention are exhibited, and are non-fermented as typified by green tea such as Sencha, Gyokuro, Matcha, Kamakuracha, Bancha, Hojicha and the like. Not only tea leaves but also tea leaves of semi-fermented tea such as oolong tea, tea leaves of fermented tea such as black tea, tea leaves of post-fermented tea such as puer tea, and the like can be used. The tea leaves used in the present invention are preferably green tea leaves, oolong teas or black tea leaves. In the present invention, plural kinds of raw materials and tea leaves may be used.

  The tea leaves used in the present invention are not limited in terms of tea season, tea leaf shape, production area, variety, type and grade, and dry tea leaves that are generally commercially available for drinking can be used. The types of tea leaves may be, for example, Sri Lankan tea leaves (eg, Uba, Dimbra, Candy, Ratnapura, Gal, Rufuna), Indian tea leaves (eg, Assam, Darjeeling, Nilgiri), Kenya, Keyman, and Java. One of these may be used, or two or more may be used in combination.

  In the present invention, the “tea extract” means an extract obtained by subjecting tea leaves to an extraction process. Examples of the tea extract used in the present invention include an extract itself from tea leaves and processed products thereof (for example, concentrated liquid extract, powder extract) and the like, and tea extraction conventionally used in the production of tea beverages. If it is a raw material, it will not specifically limit, It can select suitably.

  The tea leaf extraction process is not particularly limited, and various extraction methods generally used in the food processing field can be used, including, for example, solvent extraction, airflow extraction, and press extraction, and the like. Further, solid-liquid separation such as precipitation or filtration, concentration, centrifugation, drying (for example, spray drying, freeze drying) or powdering may be further performed.

  Here, water (for example, hard water, soft water, ion exchange water, and natural water) is desirable as the extraction solvent used in the solvent extraction. The amount of the extraction solvent can be appropriately selected by those skilled in the art, and is not particularly limited. For example, when the extraction solvent is water, the amount is 1 to 100 times the amount (mass) of tea leaves.

  The extraction temperature and time can be appropriately selected by those skilled in the art and are not particularly limited. For example, when the extraction solvent is water, the temperature and time are 10 minutes to 120 ° C. and 1 minute to 12 hours.

  An example of the extraction treatment is a method in which tea leaves are immersed and stirred in water at 0 to 90 ° C. for 1 minute to 24 hours, and then the tea leaves are filtered or centrifuged. Here, conditions such as temperature and time at the time of extraction are not particularly limited, and can be arbitrarily selected and set by those skilled in the art depending on the type and amount of tea leaves.

  In the preparation of tea extract, concentrates and purified products of tea extract such as tea extract and tea powder may be used. For example, Value Instant Tea (manufactured by Kroger), polyphenone (manufactured by Mitsui Norin), sunphenon ( Commercial products such as Taiyo Kagaku Co., Ltd. and Teafuran (Itoen Co., Ltd.) can be used. In addition, these tea concentrates and tea refined products may be used as they are or dissolved or diluted with water alone, mixed with a plurality of types, or mixed with tea extract. Also good.

  The polyphenol concentration in the beverage of the present invention can be, for example, in the range of 10 to 60 mg / 100 mL, preferably 20 to 50 mg / 100 mL, more preferably 20 to 45 mg / 100 mL. The polyphenol concentration in the beverage of the present invention can be adjusted to a predetermined range by measuring the polyphenol concentration of the beverage raw material (for example, tea leaf extract and / or tea extract). Alternatively, the polyphenol concentration in the beverage can also be adjusted by adding a predetermined amount of a tea leaf extract and / or tea extract whose polyphenol concentration has been adjusted in advance to the beverage.

  The measurement of the polyphenol concentration in the beverage can be determined according to the nature of the beverage and the type of polyphenol contained in the beverage. In the present invention, the concentration of polyphenols in tea beverages is the standard for evaluating the amount of polyphenols in tea. It can be measured using the official method (iron tartrate absorbance method) described in the regulation, July 2001, p.

  The beverage of the present invention contains water-soluble collagen. That is, the water-soluble collagen blended in the beverage of the present invention means a product obtained by treating insoluble natural collagen to be water-soluble. Examples of water-soluble collagen include gelatin obtained by heat denaturation of natural collagen, and collagen obtained by hydrolyzing natural collagen or gelatin, and further processed products thereof (for example, enzyme-modified products, Chemically modified product). The collagen may be collagen extracted from collagen tissues (eg, skin, bones) of livestock (eg, cows, pigs, horses, sheep) and poultry (eg, chickens, geese, turkeys, ducks), Collagen extracted from collagen tissues (for example, bone, skin, scales) of fish (for example, salmon, tuna, cod, shark) may be used and is not particularly limited.

  In a preferred embodiment of the present invention, a collagen peptide or gelatin can be used as the water-soluble collagen. Collagen peptides are peptides obtained by hydrolyzing natural collagen or gelatin with enzymes, acids, alkalis, etc., and commercially available products can also be used. Gelatin is gelatin obtained by heat-denaturing natural collagen, or gelatin obtained by alkali treatment or acid treatment, and commercially available products can also be used. In the present invention, preferably, alkali-treated gelatin or a collagen peptide obtained by enzymatic degradation thereof can be used.

  Water-soluble collagen can be specified by the weight average molecular weight. The beverage of the present invention can reduce turbidity and precipitation due to water-soluble collagen regardless of the type of water-soluble collagen, but from the viewpoint of better exhibiting the turbidity and precipitation reduction effect, the weight average molecular weight is 500 to 500. Water-soluble collagen of 300000, 1000-300000 or 1000-200000 can be used, and when using a collagen peptide as the water-soluble collagen, for example, one having a weight average molecular weight of 500-20000 (preferably 1000-20000) When gelatin is used as the water-soluble collagen, for example, those having a weight average molecular weight of 50,000 to 300,000 (preferably 100,000 to 300,000) can be used. Here, the weight average molecular weight of the water-soluble collagen in the present invention refers to a value obtained by gel permeation chromatography (GPC) analysis using a pullulan for molecular weight measurement as a standard, for example, a photographic gelatin test method (PAGI method). It can be measured by the method described in the tenth edition.

  The water-soluble collagen concentration of the beverage of the present invention is, for example, a lower limit of 0.05% by mass (preferably 0.1% by mass, more preferably, from the viewpoint of better exhibiting the turbidity and precipitation reducing effect of the polyphenol-containing beverage. 0.2% by mass), and the upper limit of the concentration can be 1% by mass (preferably 0.5% by mass). The water-soluble collagen concentration in the beverage of the present invention can be, for example, 0.05 to 1% by mass, 0.05 to 0.5% by mass, or 0.1 to 0.5% by mass.

  The beverage of the present invention contains an organic acid as an active ingredient. In the present invention, the organic acid is not particularly limited, and examples thereof include phytic acid, tartaric acid, citric acid, malic acid, gluconic acid, acetic acid, and lactic acid, and preferably phytic acid, tartaric acid, citric acid, and apple. It is an acid. In the present invention, one kind of these organic acids may be contained, or two or more kinds may be contained in combination. As an organic acid used in the present invention, either a free form or a salt form (for example, a food acceptable salt such as a sodium salt or a potassium salt) or both can be used.

  The organic acid concentration of the beverage of the present invention is not particularly limited as long as the turbidity or precipitation of the polyphenol-containing beverage can be reduced. For example, the lower limit value of the organic acid concentration is 0.01 w / v% (preferably 0.8. 02 w / v%), and the upper limit of the concentration can be 0.5 w / v% (preferably 0.2 w / v%). The organic acid density | concentration in the drink of this invention can be 0.01-0.5 w / v% or 0.02-0.2 w / v%, for example.

  For the pH of the beverage of the present invention, for example, the lower limit can be 5.0 (preferably 5.2 or 5.5), and the upper limit can be 7.0 (preferably 6.8). it can. The pH of the beverage of the present invention can be set to, for example, 5.0 to 7.0 or 5.0 to 6.8.

  The pH of the beverage of the present invention may be prepared by adding an organic acid which is an active ingredient of the present invention, and can also be adjusted by a method of adjusting the pH of a normal beverage, such as sodium bicarbonate It can adjust using the pH adjuster of. You may adjust the pH of the drink of this invention combining the addition of the organic acid which is an active ingredient of this invention, and the method of adjusting the pH of a normal drink. The pH of the beverage can be measured using a commercially available pH meter.

  The beverage of the present invention is characterized in that turbidity or precipitation due to water-soluble collagen is reduced. Here, “turbidity or precipitation due to water-soluble collagen” refers to turbidity or precipitation of a beverage caused by binding of polyphenol and water-soluble collagen contained in the beverage. The turbidity of a beverage can be evaluated by turbidity, and the turbidity can be measured by a commercially available turbidimeter (for example, 2100AN, manufactured by Toa DKK Corporation).

  The degree of turbidity or precipitation reduction in the beverage of the present invention can be evaluated by “turbidity reduction rate (%)”. Here, the “turbidity reduction rate (%)” means the turbidity of a polyphenol-containing beverage containing water-soluble collagen added with an organic acid relative to the turbidity of a polyphenol-containing beverage containing water-soluble collagen not containing an organic acid. Degree ratio (%). In the present invention, “turbidity reduced” or “precipitation reduced” refers to a case where the turbidity reduction rate is 30% or more (preferably 40% or more or 50% or more).

  In the beverage of the present invention, beverage additives used in the production of ordinary beverages such as sweeteners (including high-intensity sweeteners), acidulants, flavorings, pigments, fruit juices, food additives (for example, Foaming / foam retention improver, bittering agent, preservative, antioxidant, thickening stabilizer, emulsifier, dietary fiber, pH adjuster) and the like may be added.

  The beverage of the present invention can be provided in the form of a container-packed beverage. The container of the container-packed beverage means a sealed container capable of breaking the contact between the contents and the outside air, for example, a metal can, a barrel container, a plastic bottle (for example, a PET bottle, a cup), a paper container, a bottle. And pouch containers.

  Manufacture of the drink of this invention can be implemented according to the normal method used for manufacture of a drink except preparing so that water-soluble collagen and an organic acid may be included. For example, when the beverage of the present invention is a tea beverage, a beverage can be produced by preparing a tea extract and preparing water-soluble collagen and an organic acid so as to have a predetermined concentration. In the production of the beverage of the present invention, beverage additives that are used in the usual beverage formulation design may be added, and the addition timing of these additives is not particularly limited.

  When adding an organic acid in the beverage of the present invention, an organic acid itself or a raw material (for example, fruit juice) containing the organic acid may be added.

  In the production of the beverage of the present invention, it can be produced by using a production technique known in the art, and for example, “Revised New Version Soft Drinks” (Kokai Co., Ltd.) can be referred to.

  In the production procedure of the beverage of the present invention, the addition timing of the water-soluble collagen and the addition timing of the organic acid are not particularly limited, and can be added, for example, in the raw material preparation step. The procedure for adding the water-soluble collagen and the procedure for adding the organic acid may be performed simultaneously or separately, and either may be performed first when performed separately. In addition, it is preferable to adjust pH to 5 or more beforehand before adding the preparation liquid containing water-soluble collagen. In this case, the pH can be adjusted using a pH adjusting agent such as sodium bicarbonate.

  The beverage provided by the present invention can be provided as a container-packed beverage through steps such as an extraction step, a blending step, a filling step, and a sterilization step. For example, the beverage obtained in the preparation process can be sterilized according to a conventional method and filled into a container. Sterilization may be before filling the container or after filling.

  When the sterilization treatment is performed in the production of the beverage of the present invention, various sterilization methods generally used in the food field can be used, and typically, a heat sterilization method can be used. Examples of sterilization methods that can be used include retort sterilization, UHT sterilization, pasteurization, and HTST sterilization. These heat sterilization methods can be carried out under the conditions normally used for beverage production.

  According to another aspect of the present invention, in a method for producing a polyphenol-containing beverage containing water-soluble collagen, the method comprises a step of adding an organic acid, wherein the turbidity or precipitation due to water-soluble collagen is reduced. A method for producing a beverage containing beverage is provided. According to still another aspect of the present invention, a method for reducing turbidity or precipitation due to water-soluble collagen, comprising the step of adding an organic acid in a method for producing a polyphenol-containing beverage containing water-soluble collagen. Is provided. The production method and the turbidity or precipitation reduction method of the present invention can be carried out according to the description of the beverage of the present invention and its production.

  The present invention will be described more specifically based on the following examples, but the present invention is not limited to these examples.

Example 1: Turbidity reduction effect by acid in collagen peptide-containing beverage (1) Preparation of sample beverage After adding an acid to a black tea beverage, various collagen peptides were added to prepare a black tea sample beverage. Specifically, citric acid or sodium metaphosphate (both food additive grades) was added to the black tea extract so as to have a concentration shown in Table 1. Also, no acid was added to the control sample beverage. Next, each black tea beverage has a pig-derived collagen peptide (water-soluble collagen peptide SS, acid-treated collagen peptide, manufactured by Kyowa Hakko Bio Co., Ltd.) having a weight average molecular weight of 4000-6000, and a fish-derived collagen peptide having a weight average molecular weight of 4000-6000 (HP Fish). Collagen, acid-treated collagen peptide (manufactured by Kyowa Hakko Bio) or pig-derived collagen peptide having a weight average molecular weight of 4000 (SCP-80NY, acid-treated collagen peptide, manufactured by Nitta Gelatin Co., Ltd.) ), The sample thus obtained is filled into a container, sterilized by retort (121 ° C., 7 minutes), and a tea sample beverage (pH 6.3, sample number 1 to 1) having a polyphenol concentration of 40 mg / 100 mL. 9) was prepared. The pH of each black tea sample beverage was adjusted by adding a pH adjuster. The pH of each tea sample beverage after sterilization was measured using a pH meter (manufactured by Toa Denpa Kogyo Co., Ltd.).

  The polyphenol concentration of the black tea sample beverage was measured according to the iron tartrate absorbance method. Specifically, the official method (Iron Tartrate Absorbance) described in the “Fiveth Japanese Food Standards Component Analysis Manual” edited by the Japan Food Analysis Center (Japan Food Analysis Center, Central Law, July 2001, p. 252). Method). In this measurement method, a calibration curve prepared using ethyl gallate as a standard substance by measuring the absorbance (540 nm) of a purple component produced by reacting polyfer in a liquid with an iron tartrate reagent is used. Can be quantified. The amount obtained by multiplying the quantified value thus obtained by 1.5 can be used as the polyfailure amount.

(2) Measurement of turbidity The turbidity of each black tea sample beverage prepared in (1) above was measured by a turbidimetric method using a turbidimeter 2100AN (manufactured by Toa DKK Corporation). Turbidity measured by the turbidimetric method is expressed in turbidimetric turbidity units (NTU, turbidity units in scattered light measurement).

Moreover, the ratio of the turbidity of the sample beverage to which the acid was added to the turbidity of the control sample beverage to which no acid was added was defined as the turbidity reduction rate (%). Specifically, the turbidity reduction rate (%) was calculated by the following formula. In addition, the case where the turbidity reduction rate was 30% or more was judged as “turbidity reduced”.

(3) Results The results are shown in Table 1.

  From the result of Table 1, the turbidity of the collagen peptide-containing black tea beverage was reduced in the black tea beverage containing various collagen peptides blended with citric acid as an acid. On the other hand, the turbidity of the collagen peptide-containing black tea beverage was not reduced in the black tea beverage containing sodium metaphosphate.

  Moreover, when the sensory evaluation test was implemented about the flavor of the black tea sample drink, the drinks (sample containing sodium metaphosphate) of Sample Nos. 3, 6 and 9 were conspicuous in taste and saltiness and had a bad influence on the flavor as a black tea drink. The beverages of Sample Nos. 2, 5 and 8 (containing citric acid) did not show such an adverse effect and had a good flavor as a tea beverage.

Example 2: Effect of reducing turbidity by various acids in beverages containing collagen peptides (1) Preparation of sample beverages Citric acid, sodium citrate, tartaric acid, malic acid or sodium tripolyphosphate (all food additive grades) were used as acids. These were added so as to have the concentrations shown in Table 2, and a porcine-derived collagen peptide having a weight average molecular weight of 4000 to 6000 (water-soluble collagen peptide SS, acid-treated collagen peptide, manufactured by Kyowa Hakko Bio Co., Ltd.) was used as the collagen peptide. Except for the above, a black tea sample beverage (pH 6.3, sample numbers 10 to 15) having a polyphenol concentration of 40 mg / 100 mL was prepared in the same procedure as in Example 1 (1).

(2) Measurement of turbidity Measurement of turbidity (NTU) and calculation of turbidity reduction rate of each black tea sample beverage prepared in (1) above were performed in the same procedure as in Example 1 (2).

(3) Results Table 2 shows the results.

  From the result of Table 2, the turbidity resulting from a collagen peptide was reduced in the black tea drink containing the collagen peptide which mix | blended organic acids, such as a citric acid, sodium citrate, tartaric acid, and malic acid, as an acid. On the other hand, the turbidity of the collagen peptide-containing black tea beverage was not reduced in the black tea beverage containing sodium tripolyphosphate.

  Moreover, when the sensory evaluation test was implemented about the flavor of the black tea sample drink, the drink of sample number 15 (containing sodium tripolyphosphate) was conspicuous in taste and saltiness, and the flavor as a black tea drink was adversely affected. -14 beverages (containing various organic acids) did not show such adverse effects, and had a good flavor as a tea beverage.

Example 3: Relationship between organic acid concentration and turbidity reducing effect in collagen peptide-containing beverage (1) Preparation of sample beverage Phytic acid or citric acid (both food additive grades) were used as acids, and these are shown in Table 3. The procedure was the same as in Example 1 (1) except that a bovine-derived collagen peptide having a weight average molecular weight of 3000 to 5000 (AFC, alkali-treated collagen peptide, manufactured by Nippi) was used as the collagen peptide. A black tea sample beverage (pH 6.2, sample numbers 16 to 26) having a polyphenol concentration of 40 mg / 100 mL was prepared.

(2) Measurement of turbidity Measurement of turbidity (NTU) and calculation of turbidity reduction rate of each black tea sample beverage prepared in (1) above were performed in the same procedure as in Example 1 (2).

(3) Results Table 3 shows the results.

  From the results shown in Table 3, turbidity caused by collagen peptides was reduced in black tea beverages containing collagen peptides blended with a predetermined concentration of phytic acid or citric acid as organic acids.

  Moreover, when the sensory evaluation test was implemented about the flavor of a black tea sample drink, the drink of sample numbers 17-21 (phytic acid combination) and the drink of sample numbers 22-26 (citric acid combination) are sodium metaphosphate and sodium tripolyphosphate. No adverse effect (see Examples 1 and 2) on the flavor when blended was found, and the flavor was good as a tea beverage.

Example 4: Turbidity reduction effect by various acids in water-soluble collagen-containing beverage (1) Preparation of sample beverage After adding an acid to a tea beverage, various water-soluble collagen (gelatin) was added to prepare a tea sample beverage. Specifically, citric acid, tartaric acid, or malic acid (all food additive grades) were added to the black tea extract so as to have concentrations shown in Tables 4-7. Also, no acid was added to the control sample beverage. Next, each tea beverage has water-soluble collagen as a water-soluble collagen, a pig-derived collagen having a weight average molecular weight of 180,000 (BP-200D, alkali-treated collagen, manufactured by Nippi), and a cow-derived collagen having a weight average molecular weight of 100,000 (AE, alkali-treated collagen, nippi) ), Bovine collagen with a weight average molecular weight of 140,000 (KY30, alkali-treated collagen, manufactured by Nippi) or bovine collagen with a weight average molecular weight of 230,000 (E1, alkali-treated collagen, manufactured by Nippi) with a collagen concentration of 0 After adding so that it might become 2 mass%, each obtained sample was filled into the container, and retort sterilization (124 degreeC, 18 minutes) or UHT sterilization (143 degreeC, 0.5 minute). Thus, sample numbers 27 to 32 (polyphenol concentration 35 mg / 100 mL, pH 6.0, retort sterilization) shown in Table 4 and sample numbers 33 to 36 (polyphenol concentration 35 mg / 100 mL, pH 6.0, retort) shown in Table 5 were obtained. Sterilization), sample numbers 37-39 (polyphenol concentration 30 mg / 100 mL, pH 6.3, UHT sterilization) shown in Table 6 or sample numbers 40-41 (polyphenol concentration 42 mg / 100 mL, pH 6.0, UHT sterilization) shown in Table 7 A black tea sample beverage was prepared. The pH of each black tea sample beverage was adjusted by adding a pH adjuster. The polyphenol concentration of the black tea sample beverage was performed in the same procedure as in Example 1 (1). Moreover, the measurement of the pH of the tea sample drink after sterilization was performed in the same procedure as Example 1 (1).

(2) Measurement of turbidity Measurement of turbidity (NTU) and calculation of turbidity reduction rate of each black tea sample beverage prepared in (1) above were performed in the same procedure as in Example 1 (2). The turbidity was measured immediately after the sterilization described in (1) above and after a lapse of a predetermined period from the sterilization. Specifically, the turbidity of the black tea sample beverage was measured immediately after sterilization, after storage at 35 ° C. for 1 week, after storage at 35 ° C. for 3 weeks, or after storage at 25 ° C. for 3 weeks.

(3) Results The results are shown in Tables 4-7.

  From the result of Tables 4-7, the turbidity resulting from water-soluble collagen was reduced in the black tea drink containing water-soluble collagen which mix | blended organic acids like citric acid, tartaric acid, malic acid, and phytic acid as an acid. Moreover, the reduction of turbidity was confirmed even after the elapse of a predetermined period from the preparation of a black tea beverage containing water-soluble collagen containing an organic acid.

  Moreover, when the sensory evaluation test was implemented about the flavor of the black tea sample drink, the drinks (mixed with various organic acids) of sample numbers 28, 30, 32, 34 to 36, 38, 39 and 41 are sodium metaphosphate and sodium tripolyphosphate. No adverse effect (see Examples 1 and 2) on the flavor when blended was found, and the flavor was good as a tea beverage.

Claims (12)

  A polyphenol-containing beverage comprising water-soluble collagen and an organic acid and / or a salt thereof.   The beverage according to claim 1, which has a pH of 5.0 to 7.0.   The beverage according to claim 1 or 2, wherein turbidity or precipitation due to water-soluble collagen is reduced.   The beverage according to any one of claims 1 to 3, wherein the water-soluble collagen is a collagen peptide or gelatin.   The beverage according to any one of claims 1 to 4, wherein the organic acid is one or more selected from the group consisting of phytic acid, tartaric acid, citric acid, and malic acid.   The drink as described in any one of Claims 1-5 containing 10-60 mg / 100 mL of polyphenols.   The drink as described in any one of Claims 1-6 containing 0.05 mass% or more of water-soluble collagen.   The drink as described in any one of Claims 1-7 containing 0.01 w / v% or more of organic acids and / or its salt.   The beverage according to any one of claims 1 to 8, which is a tea beverage.   The beverage according to any one of claims 1 to 9, which is a container-packed beverage.   A method for producing a polyphenol-containing beverage with reduced turbidity or precipitation caused by water-soluble collagen, comprising the step of adding an organic acid and / or a salt thereof in a method for producing a polyphenol-containing beverage containing water-soluble collagen .   A method for reducing turbidity or precipitation due to water-soluble collagen, comprising a step of adding an organic acid and / or a salt thereof in a method for producing a polyphenol-containing beverage containing water-soluble collagen.