JP2020130173A - Beverage having reduced catechin-derived bitterness - Google Patents
Beverage having reduced catechin-derived bitterness Download PDFInfo
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- JP2020130173A JP2020130173A JP2019182020A JP2019182020A JP2020130173A JP 2020130173 A JP2020130173 A JP 2020130173A JP 2019182020 A JP2019182020 A JP 2019182020A JP 2019182020 A JP2019182020 A JP 2019182020A JP 2020130173 A JP2020130173 A JP 2020130173A
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- catechins
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- geraniol
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 78
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 title claims abstract description 47
- 235000005487 catechin Nutrition 0.000 title claims abstract description 47
- 235000019658 bitter taste Nutrition 0.000 title abstract description 42
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 title abstract description 9
- 229950001002 cianidanol Drugs 0.000 title abstract description 9
- GLZPCOQZEFWAFX-UHFFFAOYSA-N Geraniol Chemical compound CC(C)=CCCC(C)=CCO GLZPCOQZEFWAFX-UHFFFAOYSA-N 0.000 claims abstract description 56
- 239000005792 Geraniol Substances 0.000 claims abstract description 28
- GLZPCOQZEFWAFX-YFHOEESVSA-N Geraniol Natural products CC(C)=CCC\C(C)=C/CO GLZPCOQZEFWAFX-YFHOEESVSA-N 0.000 claims abstract description 28
- 229940113087 geraniol Drugs 0.000 claims abstract description 28
- 150000001765 catechin Chemical class 0.000 claims description 38
- 239000000284 extract Substances 0.000 claims description 12
- 241001122767 Theaceae Species 0.000 claims 1
- 230000035622 drinking Effects 0.000 abstract description 3
- 244000269722 Thea sinensis Species 0.000 description 23
- 235000013616 tea Nutrition 0.000 description 15
- 235000006468 Thea sinensis Nutrition 0.000 description 11
- 230000000694 effects Effects 0.000 description 9
- XMOCLSLCDHWDHP-IUODEOHRSA-N epi-Gallocatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-IUODEOHRSA-N 0.000 description 9
- 235000020279 black tea Nutrition 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- 230000001603 reducing effect Effects 0.000 description 7
- WMBWREPUVVBILR-UHFFFAOYSA-N GCG Natural products C=1C(O)=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-UHFFFAOYSA-N 0.000 description 6
- XMOCLSLCDHWDHP-UHFFFAOYSA-N L-Epigallocatechin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C1=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-UHFFFAOYSA-N 0.000 description 6
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- DZYNKLUGCOSVKS-UHFFFAOYSA-N epigallocatechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3cc(O)c(O)c(O)c3 DZYNKLUGCOSVKS-UHFFFAOYSA-N 0.000 description 6
- LVJJFMLUMNSUFN-UHFFFAOYSA-N gallocatechin gallate Natural products C1=C(O)C=C2OC(C=3C=C(O)C(O)=CC=3)C(O)CC2=C1OC(=O)C1=CC(O)=C(O)C(O)=C1 LVJJFMLUMNSUFN-UHFFFAOYSA-N 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- XMOCLSLCDHWDHP-SWLSCSKDSA-N (+)-Epigallocatechin Natural products C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-SWLSCSKDSA-N 0.000 description 3
- LSHVYAFMTMFKBA-PZJWPPBQSA-N (+)-catechin-3-O-gallate Chemical compound O([C@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=CC=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-PZJWPPBQSA-N 0.000 description 3
- PFTAWBLQPZVEMU-ZFWWWQNUSA-N (+)-epicatechin Natural products C1([C@@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-ZFWWWQNUSA-N 0.000 description 3
- WMBWREPUVVBILR-GHTZIAJQSA-N (+)-gallocatechin gallate Chemical compound O([C@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=C(O)C=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-GHTZIAJQSA-N 0.000 description 3
- WMBWREPUVVBILR-WIYYLYMNSA-N (-)-Epigallocatechin-3-o-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=C(O)C=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-WIYYLYMNSA-N 0.000 description 3
- PFTAWBLQPZVEMU-UKRRQHHQSA-N (-)-epicatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-UKRRQHHQSA-N 0.000 description 3
- LSHVYAFMTMFKBA-TZIWHRDSSA-N (-)-epicatechin-3-O-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=CC=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-TZIWHRDSSA-N 0.000 description 3
- LSHVYAFMTMFKBA-UHFFFAOYSA-N ECG Natural products C=1C=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-UHFFFAOYSA-N 0.000 description 3
- 239000012141 concentrate Substances 0.000 description 3
- 239000012043 crude product Substances 0.000 description 3
- LPTRNLNOHUVQMS-UHFFFAOYSA-N epicatechin Natural products Cc1cc(O)cc2OC(C(O)Cc12)c1ccc(O)c(O)c1 LPTRNLNOHUVQMS-UHFFFAOYSA-N 0.000 description 3
- 235000012734 epicatechin Nutrition 0.000 description 3
- 229940030275 epigallocatechin gallate Drugs 0.000 description 3
- 235000009569 green tea Nutrition 0.000 description 3
- 238000004128 high performance liquid chromatography Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000020333 oolong tea Nutrition 0.000 description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 description 3
- 235000013824 polyphenols Nutrition 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- GLRAHDCHUZLKKC-UHFFFAOYSA-N acetonitrile;2,2,2-trifluoroacetic acid;hydrate Chemical compound O.CC#N.OC(=O)C(F)(F)F GLRAHDCHUZLKKC-UHFFFAOYSA-N 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 230000000873 masking effect Effects 0.000 description 2
- 229930014626 natural product Natural products 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000012071 phase Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241000208152 Geranium Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000003368 Ilex paraguariensis Nutrition 0.000 description 1
- 235000010254 Jasminum officinale Nutrition 0.000 description 1
- 240000005385 Jasminum sambac Species 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000004205 dimethyl polysiloxane Substances 0.000 description 1
- 235000013870 dimethyl polysiloxane Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- ZHYZQXUYZJNEHD-VQHVLOKHSA-N geranic acid Chemical compound CC(C)=CCC\C(C)=C\C(O)=O ZHYZQXUYZJNEHD-VQHVLOKHSA-N 0.000 description 1
- 229930008392 geranic acid Natural products 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 235000020331 mate tea Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- CXQXSVUQTKDNFP-UHFFFAOYSA-N octamethyltrisiloxane Chemical compound C[Si](C)(C)O[Si](C)(C)O[Si](C)(C)C CXQXSVUQTKDNFP-UHFFFAOYSA-N 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 238000004987 plasma desorption mass spectroscopy Methods 0.000 description 1
- 229920000435 poly(dimethylsiloxane) Polymers 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 229930188195 rebaudioside Natural products 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000002470 solid-phase micro-extraction Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
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- 239000005720 sucrose Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- ZHYZQXUYZJNEHD-UHFFFAOYSA-N trans-geranic acid Natural products CC(C)=CCCC(C)=CC(O)=O ZHYZQXUYZJNEHD-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
本発明は、飲料に存在するカテキン類に由来する苦味を軽減することに関する。 The present invention relates to reducing the bitterness derived from catechins present in beverages.
健康志向の高まりから、近年ポリフェノールの生理効果が注目され、ポリフェノールを豊富に含む飲料に対する需要が増大している。例えば、ポリフェノールの一種であるカテキン類は、コレステロール上昇抑制作用などを有することが知られているため、カテキン類を含む飲料に対するニーズが存在する。しかしながら、カテキン類は特有の苦味や渋味を有することから、飲料が飲みにくくなることがあった。例えば、より飲みやすい飲料を提供するために、アミノ酸やレバウディオサイドを用いて苦味や渋味を低減させる方法が知られている（特許文献１〜２）。しかし、ｐＨが５以上の飲料一般に対して広く用いることができる技術は知られていない。 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 an action of suppressing an increase in cholesterol, and therefore, there is a need for a beverage containing catechins. However, since catechins have a peculiar bitterness and astringency, it may be difficult to drink the beverage. For example, in order to provide a beverage that is easier to drink, a method of reducing bitterness and astringency by using amino acids and rebaudioside is known (Patent Documents 1 and 2). However, there is no known technique that can be widely used for beverages having a pH of 5 or higher.
一方、香り成分によっても飲料の風味を改善し得る。ゲラニオールは、ゼラニウムやレモンなどの精油に含まれている成分であり、バラに似た芳香を持つことが知られている。ゲラニオールを用いた飲料の香味改善方法として、特許文献３には、ビール風味飲料において、ゲラニオールに対するゲラン酸の含有量を特定の比にすることによって、飲料の香りを改善する方法が開示されている。 On the other hand, the flavor of the beverage can also be improved by the aroma component. Geraniol is a component contained in essential oils such as geranium and lemon, and is known to have a rose-like aroma. As a method for improving the flavor of a beverage using geraniol, Patent Document 3 discloses a method for improving the aroma of a beverage by setting the content of geranic acid to geraniol to a specific ratio in a beer-flavored beverage. ..
ｐＨ５．０以上の飲料にカテキン類を含有させると、ｐＨが５．０未満の飲料と比較して、カテキン類由来の苦味が一層強く感じられることが本発明者により見いだされた。本発明は、カテキン類を含有するｐＨ５．０以上の飲料において、飲用時に感じられるカテキン類由来の刺激的な苦味を軽減することを目的とする。 The present inventor has found that when a beverage having a pH of 5.0 or higher contains catechins, the bitterness derived from the catechins 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 catechins felt during drinking in a beverage containing catechins having a pH of 5.0 or higher.
以上の事情に鑑み、本発明者は、飲料に関し、カテキン類の苦味の軽減に有効な成分を探索した。鋭意検討の結果、ゲラニオールが当該苦味の軽減に寄与し得ることを見出した。このような知見に基づいて、本発明を完成させた。
（１）（ａ）カテキン類を１〜５００ｐｐｍ含有し、（ｂ）ゲラニオールを４０ｐｐｍ以上含有し、（ｃ）ｐＨが５．０〜８．０である、飲料。
（２）Ｂｒｉｘが１以下である、（１）に記載の飲料。
（３）茶抽出物を含有する、（１）又は（２）に記載の飲料。
In view of the above circumstances, the present inventor has searched for an ingredient effective for reducing the bitterness of catechins in beverages. As a result of diligent studies, it was found that geraniol can contribute to the reduction of the bitterness. Based on such findings, the present invention has been completed.
(1) A beverage containing 1 to 500 ppm of catechins, (b) containing 40 ppm or more of geraniol, and (c) having a pH of 5.0 to 8.0.
(2) The beverage according to (1), wherein Brix is 1 or less.
(3) The beverage according to (1) or (2), which contains a tea extract.
本発明の飲料及び関連する方法について、以下に説明する。
特に断りがない限り、本明細書において用いられる「ｐｐｂ」及び「ｐｐｍ」は、重量／容量（ｗ／ｖ）のｐｐｂ及びｐｐｍをそれぞれ意味する。また、本明細書において下限値と上限値によって表されている数値範囲、即ち「下限値〜上限値」は、それら下限値及び上限値を含む。例えば、「１〜２」により表される範囲は、１及び２を含む。
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, the numerical range represented by the lower limit value and the upper limit value in the present specification, that is, "lower limit value to upper limit value" includes those lower limit value and upper limit value. For example, the range represented by "1-2" includes 1 and 2.
（カテキン類）
本発明の飲料は、カテキン類を含有する。
本明細書において、「カテキン類」とは、カテキン、エピカテキン、ガロカテキン、エピガロカテキン、カテキンガレート、エピカテキンガレート、ガロカテキンガレート及びエピガロカテキンガレートの総称を表す。従って、本発明の実施の形態では、カテキン類は、カテキン、エピカテキン、ガロカテキン、エピガロカテキン、カテキンガレート、エピカテキンガレート、ガロカテキンガレート及びエピガロカテキンガレートからなる群から選択される１以上を含んでいればよい。なお、確認のために記載するが、上記のカテキン類の含有量は、前記８種の各化合物の含有量の合計を意味するものとする。
(Catechins)
The beverage of the present invention contains catechins.
As used herein, the term "catechins" is a general term for catechin, epicatechin, gallocatechin, epigallocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate and epigallocatechin gallate. Therefore, in the embodiment of the present invention, the catechins are one or more selected from the group consisting of catechin, epicatechin, gallocatechin, epigallocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate and epigallocatechin gallate. It may be included. Although described for confirmation, the content of the above catechins shall mean the total content of each of the above eight compounds.
本発明のカテキン類は、特に限定されないが、精製品の他、粗製品でも良く、カテキン類を含有する天然物もしくはその加工品、例えば茶抽出物やその濃縮物の形態であってもよい。カテキン類を含有する植物の抽出物又はその濃縮物は、紅茶、緑茶、烏龍茶、プーアル茶などのカメリア・シネンシスに属する茶葉類等を原料として用い、調製することができる。中でも、本発明の効果の側面から、紅茶葉より得られる抽出物を好適に用いることができる。 The catechins of the present invention are not particularly limited, but may be crude products as well as refined products, and may be in the form of natural products containing catechins or processed products thereof, for example, tea extracts or concentrates thereof. The extract of a plant containing catechins or a concentrate thereof 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.
本発明の飲料中のカテキン類の濃度は、１〜５００ｐｐｍであり、好ましくは５〜１６５ｐｐｍ、より好ましくは７〜１２０ｐｐｍ、さらに好ましくは１０〜１００ｐｐｍである。飲料中のカテキン類の濃度が５ｐｐｍ以上の場合、飲料における苦味が強く感じられるため、本発明による苦味の軽減効果を得る上で好ましい。また、飲料中のカテキン類の濃度が５００ｐｐｍを超える場合、本発明による苦味の軽減効果は得られるが、苦味が十分に軽減しないことがある。 The concentration of catechins in the beverage of the present invention is 1 to 500 ppm, preferably 5 to 165 ppm, more preferably 7 to 120 ppm, still more preferably 10 to 100 ppm. When the concentration of catechins in the beverage is 5 ppm or more, the bitterness in the beverage is strongly felt, which is preferable for obtaining the effect of reducing the bitterness according to the present invention. Further, when the concentration of catechins in the beverage exceeds 500 ppm, the bitterness reducing effect according to the present invention can be obtained, but the bitterness may not be sufficiently reduced.
飲料中のカテキン類の濃度は、高速液体クロマトグラフィー（ＨＰＬＣ）を用いて、測定又は定量できる。測定条件は、例えば以下のように設定することができる。
・ＨＰＬＣ装置：ＴＯＳＯＨ ＨＰＬＣシステム ＬＣ８０２０ ｍｏｄｅｌ Ｉ
・カラム：TSKgel ODS80T sQA（４．６ｍｍ×１５０ｍｍ）
・カラム温度：４０℃
・移動相Ａ：水−アセトニトリル−トリフルオロ酢酸（９０：１０：０．０５）
・移動相Ｂ：水−アセトニトリル−トリフルオロ酢酸（２０：８０：０．０５）
・検出：ＵＶ２７５ｎｍ
・注入量：２０μＬ
・流速：１．０ｍＬ／ｍｉｎ．
・グラジエントプログラム（体積％）：
時間（分） ％Ａ ％Ｂ
０ １００ ０
５ ９２ ８
１１ ９０ １０
２１ ９０ １０
２２ ０ １００
２９ ０ １００
３０ １００ ０
・標準物質：カテキン、エピカテキン、ガロカテキン、エピガロカテキン、カテキンガレート、エピカテキンガレート、ガロカテキンガレート及びエピガロカテキンガレート（栗田工業株式会社、高純度試薬）。
The concentration of catechins in the beverage can be measured or quantified 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, epicatechin, gallocatechin, epigallocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate and epigallocatechin gallate (Kurita Kogyo Co., Ltd., high-purity reagent).
（ゲラニオール）
本発明の飲料は、ゲラニオールを特定量で含有する。これにより、カテキン類由来の苦
味を軽減することができる。本発明の飲料中のゲラニオールの含有量は、４０ｐｐｍ以上であり、好ましくは４０〜８００ｐｐｍ、好ましくは５０〜７００ｐｐｍ、より好ましくは６０〜６００ｐｐｍ、さらに好ましくは７０〜５００ｐｐｍである。飲料中のゲラニオールの含有量が４０ｐｐｍより小さいとガレート型カテキン由来の苦味の軽減効果が不十分になることがある。一方、飲料中のゲラニオールの含有量が８００ｐｐｍを超えるとゲラニオールの風味が強くなりすぎて飲料自体の味が損なわれるおそれがある。
(Geraniol)
The beverage of the present invention contains geraniol in a specific amount. Thereby, the bitterness derived from catechins can be reduced. The content of geraniol in the beverage of the present invention is 40 ppm or more, preferably 40 to 800 ppm, preferably 50 to 700 ppm, more preferably 60 to 600 ppm, still more preferably 70 to 500 ppm. If the content of geraniol in the beverage is less than 40 ppm, the effect of reducing the bitterness derived from gallate-type catechins may be insufficient. On the other hand, if the content of geraniol in the beverage exceeds 800 ppm, the flavor of geraniol becomes too strong and the taste of the beverage itself may be impaired.
本発明の飲料においては、カテキン類含有量に対するゲラニオール含有量の比率（ゲラニオール含有量／カテキン類含有量）は、特に限定されないが、例えば４以上であってよく、好ましくは７以上であってもよい。 In the beverage of the present invention, the ratio of the geraniol content to the catechin content (geraniol content / catechin content) is not particularly limited, but may be, for example, 4 or more, preferably 7 or more. Good.
本発明の飲料中のゲラニオールの含有量は、公知のＧＣ−ＭＳ法にて測定できる。ただし、本発明においては、カラムに高極性カラム（アジレントテクノロジーズ社製、ＤＢ−ＷａｘＵＩ）、抽出法に固相マイクロ抽出法（ＣＴＣアナリティクス社製、ＳＰＭＥ−ＡｒｒｏｗＣａｒｂｏｎ ＷＲ／ＰＤＭＳ）、検出器に高分解能質量分析装置（サーモフィ
ッシャーサイエンティフィック社製、Ｑ Ｅｘａｃｔｉｖｅ ＧＣ Ｏｒｂｉｔｒａｐ）を用いるのがよい。
The content of geraniol 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.).
本発明で用いるゲラニオールは、特に限定されないが、精製品の他、粗製品であってもよい。例えば、ゲラニオールを含有する天然物又はその加工品（植物抽出物、精油、植物の発酵物、これらの濃縮物等）であってもよい。より具体的な例として、ゲラニオールを含有する香料の他、果汁やエキス等を挙げることができる。飲料への添加が少量で済むことから、香料が好ましい一例である。 The geraniol used in the present invention is not particularly limited, but may be a crude product or a crude product. For example, it may be a natural product containing geraniol 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 geraniol. Perfume is a preferred example because it requires only a small amount to be added to the beverage.
（ｐＨ）
本発明の飲料のｐＨは５．０〜８．０であり、好ましくは５．５〜７．５である。飲料のｐＨが５．０未満である場合は、飲料中の酸味成分により、苦味がマスキングされることがある。しかし、飲料のｐＨが５．０以上である場合は、マスキング成分として作用する酸味成分が少ないために苦味が顕著に知覚され得るため、本発明による苦味の軽減効果を得る上で好ましい。飲料のｐＨ調整は、クエン酸ナトリウム、水酸化ナトリウム、重曹等のｐＨ調整剤を用いて適宜行うことができる。飲料のｐＨは市販のｐＨメーターを使用して容易に測定することができる。
(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）
本発明の飲料のＢｒｉｘ（ブリックス）は、特に限定されないが、１以下であることが好ましい。理論に拘束されないが、Ｂｒｉｘが１以下である場合、苦味のマスキング成分として作用する可溶性固形分が少ないために、カテキン類の苦味が顕著に感じられることが考えられるため、本発明による苦味の軽減効果を得る上で好ましい。Ｂｒｉｘは、糖度計や屈折計などを用いて得られるＢｒｉｘ値によって評価することができる。ブリックス値は、２０℃で測定された屈折率を、ＩＣＵＭＳＡ（国際砂糖分析統一委員会）の換算表に基づいてショ糖溶液の質量／質量パーセントに換算した値である。単位は「°Ｂｘ」、「％」または「度」で表示される。
(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 catechins may be noticeably felt because the soluble solid content acting as a masking component for bitterness is small, and thus the bitterness is reduced by the present invention. It is preferable to obtain the 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".
（その他原料）
本発明の飲料には、上記に示した各種成分に加えて、飲料に一般的に用いられる成分を配合することができる。例えば、限定されないが、香料、糖類、酸味料、栄養強化剤、酸化防止剤、乳化剤、保存料、エキス類、食物繊維、品質安定剤などを、本発明の効果を損なわない範囲で添加することができる。
(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.
（飲料）
本発明の飲料は、清涼飲料であれば特に限定されない。例えば、栄養飲料、機能性飲料、フレーバードウォーター（ニアウォーター）系飲料、茶系飲料（紅茶、ウーロン茶、緑茶等）、コーヒー飲料、炭酸飲料などいずれであってもよい。本発明の飲料は、一実施形態において、茶飲料であることが好ましい。ここで「茶飲料」とは、茶葉の抽出物や穀類の抽出物を主成分として含有する飲料であり、具体的には、緑茶、ほうじ茶、ブレンド茶、麦茶、マテ茶、ジャスミン茶、紅茶、ウーロン茶、杜仲茶などが挙げられる。本発明において特に好ましい茶飲料は、紅茶飲料である。
(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.
本発明の飲料は、加熱殺菌され、容器に詰められた状態の容器詰飲料であることが好ましい。飲料が加熱されることにより、カテキン類の苦味がより強くなる可能性があるからである。加熱殺菌の手段は特に限定されないが、例えばＵＨＴ殺菌及びレトルト殺菌等、公知のいずれの手段を用いることができる。飲料を充填する容器は、特に限定されないが、例えば、ＰＥＴボトル、アルミ缶、スチール缶、紙パック、チルドカップ、瓶などを用いることができる。手軽ないし利便性の側面からみれば、軽量で持ち運びが容易であり、かつ再栓が可能である容器、例えば、ＰＥＴボトルのような容器が好ましい。 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 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.
（発明の効果）
本発明によれば、カテキン類由来の苦味が軽減されたｐＨが５．０以上の飲料を提供することができる。本明細書において「苦味」というときは、飲用時に瞬間的に感じる、舌を刺すような刺激的な苦味を意味する。
(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 catechins is reduced. As used herein, the term "bitterness" means a pungent bitterness that pierces the tongue, which is felt momentarily when drinking.
以下、実験例を示して本発明の詳細を具体的に説明するが、本発明はこれに限定されるものではない。また、本明細書において、特に記載しない限り、数値範囲はその端点を含むものとして記載される。 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 its end points.
［実施例１］ｐＨの苦味に対する影響
カテキン類として、紅茶抽出物（サンフェノン９０ＬＢ−ＯＰ（太陽化学株式会社；カテキン類７０％）を用いた。飲料中のカテキン類濃度が５ｐｐｍとなるように水にチャ抽出物を添加し飲料を調製した。クエン酸又は水酸化ナトリウムを用いて飲料のｐHを表１
に示すように調整した（サンプル１〜５）。また、このように調製した飲料に、さらにゲラニオールを４０ｐｐｍとなるように添加した飲料も調製した。Ｂｒｉｘは全ての飲料で１以下であった。
[Example 1] Effect of pH on bitterness Black tea extract (Sanphenon 90LB-OP (Taiyo Kagaku Co., Ltd .; 70% catechins) was used as catechins. Water so that the concentration of catechins in the beverage was 5 ppm. A tea extract was added to prepare a beverage. The pH of the beverage was calculated using citrate or sodium hydroxide in Table 1.
It was adjusted as shown in (Samples 1 to 5). In addition, a beverage prepared by adding geraniol to the beverage prepared in this manner so as to have a concentration of 40 ppm was also prepared. Brix was 1 or less for all beverages.
それぞれの飲料について、苦味に関する評価を行った。以下の基準に沿って、専門パネル３名が各自で苦味を評価した後、パネル全員で協議して最終的な評価を決定した。
○：苦味をほとんど感じない
△：苦味を少し感じる
×：苦味を強く感じる
結果を表１に示す。ゲラニオールを添加していない飲料の評価結果より、カテキン類由来の不快な苦味は、飲料のｐＨが５．０以上のときに知覚されることがわかった。これらの飲料にゲラニオールを添加すると、不快な苦味が軽減されることが示された。
Bitterness was evaluated for each beverage. 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 geraniol was not added, it was found that the unpleasant bitterness derived from catechins was perceived when the pH of the beverage was 5.0 or higher. The addition of geraniol to these beverages has been shown to reduce unpleasant bitterness.
一方、ｐＨ３．５の飲料では、ガレート型カテキン由来の不快な苦味はあまり問題にならないことがわかった。また、この飲料にゲラニオールを添加しても苦味の強さは変わらないこともわかった。 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 addition of geraniol to this beverage did not change the intensity of bitterness.
［実施例２］カテキン類とゲラニオールの含有量の苦味に対する影響
水に紅茶抽出物とゲラニオールを添加し、カテキン類とゲラニオールの濃度を表２の濃度となるように調整し、各飲料を調製した。調製した飲料を５００ｍｌ容量のＰＥＴ容器に充填した。調製した飲料のｐHは５．９であった。Ｂｒｉｘは全ての飲料で１以下であ
った。
[Example 2] Effect of catechins and geraniol contents on bitterness Black tea extract and geraniol were added to water, and the concentrations of catechins and geraniol were adjusted to the concentrations shown in Table 2, and each beverage was 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.
調製した飲料の苦味の強さに関して官能評価を行った。専門パネル３名が、カテキン類を１ｐｐｍ、ゲラニオールを添加していない飲料をコントロール（サンプル１）として、以下の基準に沿って評価を行った。３名の専門パネルの点数の平均を算出し、３．０点以下を合格とした。官能評価結果を表２に示した。
５点：コントロールと比較して苦味が強い。
４点：コントロールと同等の苦味がある。
３点：コントロールと比較して、苦味が少ない。
２点：コントロールと比較して、苦味がかなり少ない。
１点：苦味を感じない。
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 catechins and a beverage without geraniol 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.
カテキン類を１〜５００ｐｐｍ含有する飲料に対して、ゲラニオールを４０ｐｐｍ以上、４０〜８００ｐｐｍ添加すると、カテキン類に由来する不快な苦味が軽減され、飲みやすくなった。 When geraniol was added at a rate of 40 ppm or more and 40 to 800 ppm to a beverage containing 1 to 500 ppm of catechins, the unpleasant bitterness derived from the catechins was reduced and the drink became easier to drink.
Claims (3)
（ｂ）ゲラニオールを４０ｐｐｍ以上含有し、
（ｃ）ｐＨが５．０〜８．０である、
飲料。 (A) Containing 1 to 500 ppm of catechins,
(B) Contains 40 ppm or more of geraniol and
(C) The pH is 5.0-8.0,
Beverage.
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|---|---|---|---|---|
| JP2005348619A (en) * | 2004-06-08 | 2005-12-22 | Ito En Ltd | Method for producing black-tea beverage |
| WO2014136774A1 (en) * | 2013-03-04 | 2014-09-12 | サントリー食品インターナショナル株式会社 | Green tea drink |
| KR20180017807A (en) * | 2016-08-11 | 2018-02-21 | (주)아모레퍼시픽 | Beverage composition comprising extracts of green tea with using cold drip |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005348619A (en) * | 2004-06-08 | 2005-12-22 | Ito En Ltd | Method for producing black-tea beverage |
| WO2014136774A1 (en) * | 2013-03-04 | 2014-09-12 | サントリー食品インターナショナル株式会社 | Green tea drink |
| KR20180017807A (en) * | 2016-08-11 | 2018-02-21 | (주)아모레퍼시픽 | Beverage composition comprising extracts of green tea with using cold drip |
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