JP2020130104A - Beverage having reduced gallate type catechin-derived bitterness - Google Patents

Abstract

To provide a beverage containing gallate-type catechin and having a pH of at least 5.0, wherein the sharp bitter taste from gallate-type catechin that is perceived when drinking the beverage is reduced.SOLUTION: The beverage contains 1-250 ppm of gallate-type catechin, contains at least 40 ppm of linalool, and has a pH of 5.0-8.0.SELECTED DRAWING: None

Description

The present invention relates to reducing the bitterness derived from gallate-type catechins present in beverages.

Due to growing health consciousness, the physiological effects of polyphenols have been attracting attention in recent years, and the demand for beverages rich in polyphenols is increasing. For example, catechins, which are a type of polyphenol, are known to have a function of suppressing an increase in cholesterol. In particular, gallate-type catechins are known to exhibit high physiological activity in inactivating human influenza virus and suppressing LDL oxidation. Therefore, there is a need for beverages containing gallate-type catechins as a means for easily ingesting gallate-type catechins. However, beverages containing gallate-type catechins may be unpleasant because the momentary and pungent bitterness peculiar to gallate-type catechins is too strong. In order to deal with such a problem, for example, it is known that a beverage containing gallate-type catechin contains collagen peptide and / or gelatin having an average molecular weight of 20,000 or more, and a thickening stabilizer (Patent Document 1). ing.

On the other hand, the flavor of the beverage can also be improved by the aroma component. Linalool is a type of monoterpene alcohol and is said to have lily of the valley, lavender, and bergamot-like fragrances. Linalool is found as an essential oil component of many plants and is found, for example, in essential oils such as rosewood, linalool and camphor tree. Patent Document 2 discloses a beverage to which a fruit flavor is imparted, and the beverage contains linalool. Further, Patent Document 3 discloses a beer-flavored sparkling beverage containing linalool.

Japanese Unexamined Patent Publication No. 2013-94081 WO2015 / 156282 Japanese Unexamined Patent Publication No. 2013-42675

It has been found by the present inventor that when a beverage having a pH of 5.0 or higher contains gallate-type catechin, the bitterness derived from gallate-type catechin is felt more strongly than that of a beverage having a pH of less than 5.0. An object of the present invention is to reduce the pungent bitterness derived from gallate-type catechins felt during drinking in a beverage containing gallate-type catechins having a pH of 5.0 or higher.

In view of the above circumstances, the present inventor has searched for an ingredient effective for reducing bitterness derived from gallate-type catechins in beverages. As a result of diligent studies, it was found that linalool can contribute to the reduction of the bitterness. Based on such findings, the present invention has been completed.

The present invention provides: However, the scope of the present invention is not limited to this.
A beverage comprising (1) (a) gallate-type catechin at 1 to 250 ppm, (b) containing 40 ppm or more of linalool, and (c) having a pH of 5.0 to 8.0.
(2) The beverage of (1) having Brix of 1 or less.
(3) The beverage of (1) or (2) containing a tea extract.

The beverage of the present invention and related methods will be described below.
Unless otherwise specified, "ppb" and "ppm" as used herein mean ppb and ppm in weight / volume (w / v), respectively. Further, in the present specification, the numerical range represented by the lower limit value and the upper limit value, that is, "lower limit value to upper limit value" shall include those lower limit value and upper limit value. For example, the range represented by "1-2" includes 1 and 2.

(Gallate type catechin)
The beverage of the present invention contains gallate-type catechins. As used herein, the term "gallate-type catechin" is a general term for epigallocatechin gallate, gallocatechin gallate, epicatechin gallate, and catechin gallate. Therefore, in the embodiment of the present invention, the gallate-type catechin may contain one or more selected from the group consisting of epicatechin gallate, gallocatechin gallate, epigallocatechin gallate and catechin gallate. Although described for confirmation, the content of gallate-type catechin means the total content of the above four compounds.

The gallate-type catechin used in the present invention is not particularly limited, but may be a crude product as well as a refined product, and may be a natural product containing the gallate-type catechin or a processed product thereof, for example, a plant extract or a concentrate thereof. There may be. The extract of a plant containing gallate-type catechin or its concentrate can be prepared by using tea leaves belonging to Camellia sinensis such as black tea, green tea, oolong tea, and puer tea as raw materials. Above all, from the aspect of the effect of the present invention, an extract obtained from black tea leaves can be preferably used.

The concentration of gallate-type catechin in the beverage of the present invention is 1 to 250 ppm, preferably 1 to 150 ppm, more preferably 3 to 65 ppm, still more preferably 5 to 30 ppm. When the concentration of gallate-type catechin in the beverage is 1 ppm or more, the bitterness in the beverage is strongly felt, which is preferable in obtaining the effect of reducing the bitterness according to the present invention. Further, when the concentration of curate-type catechin in the beverage exceeds 250 ppm, the bitterness reducing effect according to the present invention can be obtained, but the bitterness may not be sufficiently reduced.

The concentration of gallate-type catechins in beverages can be measured using high performance liquid chromatography (HPLC). The measurement conditions can be set as follows, for example.
-HPLC device: TOSOH HPLC system LC8020 model I
-Column: TSKgel ODS80T sQA (4.6 mm x 150 mm)
-Column temperature: 40 ° C
Mobile phase A: water-acetonitrile-trifluoroacetic acid (90:10: 0.05)
Mobile phase B: water-acetonitrile-trifluoroacetic acid (20: 80: 0.05)
-Detection: UV275nm
・ Injection amount: 20 μL
-Flow velocity: 1.0 mL / min.
・ Gradient program (% by volume):
Hours (minutes)% A% B
0 100 0
5 928
11 90 10
21 90 10
22 0 100
290 100
30 100 0
-Standard substances: catechin gallate, epicatechin gallate, galocatechin gallate and epigallocatechin gallate (Kurita Water Industries, Ltd., high-purity reagent).

(Linalool)
The beverage of the present invention contains linalool in a specific amount. This makes it possible to reduce the bitterness derived from gallate-type catechins. The content of linalool in the beverage of the present invention is 40 ppm or more, preferably 40 to 1500 ppm, preferably 50 to 500 ppm, more preferably 60 to 400 ppm, still more preferably 70 to 350 ppm. If the content of linalool in the beverage is less than 40 ppm, the effect of reducing the bitterness derived from gallate-type catechins may be insufficient.

In the beverage of the present invention, the ratio of the linalool content to the gallate-type catechin content (linalool content / gallate-type catechin content) is not particularly limited, but may be, for example, 8 or more, preferably 14 or more. You may.

The content of linalool in the beverage of the present invention can be measured by a known GC-MS method. However, in the present invention, the column is a highly polar column (manufactured by Azilent Technologies, DB-WaxUI), the extraction method is a solid-phase microextraction method (manufactured by CTC Analytics, SPME-ArrowCarbon WR / PDMS), and the detector is high resolution. It is preferable to use a mass spectrometer (Q Active GC Orbitrap manufactured by Thermo Fisher Scientific Co., Ltd.).

The linalool used in the present invention is not particularly limited, but may be a crude product as well as a refined product. For example, it may be a natural product containing linalool or a processed product thereof (plant extract, essential oil, fermented plant product, concentrate thereof, etc.). More specific examples include fruit juices and extracts in addition to flavors containing linalool. Perfume is a preferred example because it requires only a small amount to be added to the beverage.

(PH)
The pH of the beverage of the present invention is 5.0 to 8.0, preferably 5.5 to 7.5. If the pH of the beverage is less than 5.0, the sourness component in the beverage may mask the bitterness. However, when the pH of the beverage is 5.0 or more, bitterness can be remarkably perceived because there are few sour components acting as masking components, which is preferable in obtaining the effect of reducing bitterness according to the present invention. The pH of the beverage can be appropriately adjusted by using a pH adjusting agent such as sodium citrate, sodium hydroxide, or baking soda. The pH of the beverage can be easily measured using a commercially available pH meter.

(Brix)
The Brix of the beverage of the present invention is not particularly limited, but is preferably 1 or less. Although not bound by theory, when Brix is 1 or less, the bitterness of gallate-type catechins may be noticeably felt due to the small amount of soluble solids acting as a masking component for bitterness. It is preferable to obtain a mitigation effect. Brix can be evaluated by the Brix value obtained by using a sugar content meter, a refractometer, or the like. The Brix value is a value obtained by converting the refractive index measured at 20 ° C. into the mass / mass percent of the sucrose solution based on the conversion table of ICUMSA (International Sugar Analysis Unified Committee). The unit is displayed in "° Bx", "%" or "degree".

(Other raw materials)
In addition to the various ingredients shown above, the beverage of the present invention can contain ingredients generally used in beverages. For example, but not limited to, flavors, sugars, acidulants, nutritional enhancers, antioxidants, emulsifiers, preservatives, extracts, dietary fiber, quality stabilizers, etc. are added as long as the effects of the present invention are not impaired. Can be done.

(Beverage)
The beverage of the present invention is not particularly limited as long as it is a soft drink. For example, it may be any of nutritional drinks, functional drinks, flavored water (near water) drinks, tea drinks (black tea, oolong tea, green tea, etc.), coffee drinks, and carbonated drinks. In one embodiment, the beverage of the present invention is preferably a tea beverage. Here, the "tea beverage" is a beverage containing an extract of tea leaves or an extract of grains as a main component, and specifically, green tea, roasted tea, blended tea, barley tea, mate tea, jasmine tea, black tea, etc. Examples include oolong tea and tochu tea. A particularly preferred tea beverage in the present invention is a black tea beverage.

The beverage of the present invention is preferably a packaged beverage in a state of being heat sterilized and packed in a container. This is because the bitterness of gallate-type catechins may become stronger as the beverage is heated. The means of heat sterilization is not particularly limited, but any known means such as UHT sterilization and retort sterilization can be used. The container for filling the beverage is not particularly limited, and for example, PET bottles, aluminum cans, steel cans, paper packs, chilled cups, bottles and the like can be used. From the viewpoint of convenience or convenience, a container that is lightweight, easy to carry, and can be re-plugged, for example, a container such as a PET bottle is preferable.

(The invention's effect)
According to the present invention, it is possible to provide a beverage having a pH of 5.0 or more in which the bitterness derived from gallate-type catechins is reduced. As used herein, the term "bitterness" means a pungent bitterness that pierces the tongue, which is felt momentarily when drinking.

Hereinafter, the details of the present invention will be specifically described with reference to experimental examples, but the present invention is not limited thereto. Further, in the present specification, unless otherwise specified, the numerical range is described as including the end points thereof.

[Example 1] Effect of pH on bitterness As a gallate-type catechin, a tea extract (Sanphenon EGC-OP; Taiyo Kagaku Co., Ltd .; Galate-type catechin content 94%) was used. A tea extract was added to water so that the concentration of gallate-type catechin in the beverage was 5 ppm to prepare a beverage. The pH of the beverage was adjusted with citric acid or sodium hydroxide as shown in Table 1 (Samples 1-5). In addition, a beverage prepared by adding linalool to the beverage prepared in this manner so as to have a concentration of 300 ppm was also prepared. Brix was 1 or less for all beverages.

The bitterness of each beverage was evaluated. After each of the three expert panels evaluated the bitterness according to the following criteria, all the panels discussed and decided the final evaluation.
◯: Almost no bitterness △: Slight bitterness ×: Strong bitterness The results are shown in Table 1. From the evaluation results of the beverage to which linalool was not added, it was found that the unpleasant bitterness derived from gallate-type catechin was perceived when the pH of the beverage was 5.0 or higher. The addition of linalool to these beverages has been shown to reduce the unpleasant bitterness.

On the other hand, it was found that the unpleasant bitterness derived from gallate-type catechins was not so problematic for beverages having a pH of 3.5. It was also found that the strength of bitterness did not change even when linalool was added to this beverage.

[Example 2] Effect of content of gallate-type catechin and linalool on bitterness Cha extract and linalool were added to water, and the concentrations of gallate-type catechin and linalool were adjusted to the concentrations shown in Table 2, and each beverage was prepared. Prepared. The prepared beverage was filled in a PET container having a capacity of 500 ml. The pH of the prepared beverage was 5.9. Brix was 1 or less for all beverages.

A sensory evaluation was performed on the strength of the bitterness of the prepared beverage. Three expert panels evaluated the beverage according to the following criteria, using 1 ppm of gallate-type catechin and a beverage to which linalool was not added as a control (Sample 1). The average score of the three specialized panels was calculated, and a score of 3.0 or less was passed. The sensory evaluation results are shown in Table 2.
5 points: Bitterness is stronger than control.
4 points: Has the same bitterness as control.
3 points: Less bitter than control.
2 points: Compared to the control, the bitterness is considerably less.
1 point: I do not feel bitterness.

When linalool of 40 ppm or more and 40 to 1500 ppm was added to a beverage containing 1 to 250 ppm of gallate-type catechin, the unpleasant bitterness derived from gallate-type catechin was reduced and it became easier to drink.

[Example 3]
Linalool was added to the black tea extract so that the concentrations in the beverage were 20 ppm and 300 ppm to prepare a black tea beverage. After heat sterilizing this, it was filled in a PET container having a capacity of 500 ml. The obtained black tea beverage had a gallate-type catechin concentration of 5 ppm, a linalool concentration of 20 ppm or 300 ppm, a pH of 6.0, and a Brix of 0.3.

The bitterness of these beverages was sensually evaluated according to the method described in Example 2. Beverages with a linalool concentration of 20 ppm had a rating of 4.3 points (average of specialized panels) and had a strong bitter taste and were difficult to drink. On the other hand, it was shown that the beverage having a linalool concentration of 300 ppm was easy to drink with almost no bitterness.

Claims (3)

(A) Contains 1 to 250 ppm of gallate-type catechin,
(B) Contains 40 ppm or more of linalool and
(C) The pH is 5.0-8.0,
Beverage. The beverage according to claim 1, wherein the Brix is 1 or less. The beverage according to claim 1 or 2, which contains a tea extract.