JP2022038988A - Piperine-blended tea-based beverage - Google Patents

Abstract

To provide a tea-based beverage in which the pungent taste derived from piperine when Piper longum is blended in the tea-based beverage is suppressed.SOLUTION: In a tea-based beverage containing piperine, by setting (A) the content ratio of piperine to tea polyphenol as 0.002 to 0.015, and (B) the content ratio of caffeine to tea polyphenol as 0.1 or less, the pungent taste peculiar to piperine can be suppressed even while containing an effective amount of piperine showing physiological functional activity. Piper longum is preferable as the source of the material containing piperine.SELECTED DRAWING: None

Description

The present invention relates to a tea-based beverage containing piperines.

Long pepper (Piper longum), pepper (Piper nigrum), piper retrofractum (Piper retrofractum) and the like, which are plants of the genus Pepper in the family Pepper family, have been used as medicinal herbs and spices for a long time. In particular, the long pepper extract is known to have physiological functions such as an effect of improving sensitivity to cold (Non-Patent Document 1) and an effect of improving hypertension (Non-Patent Document 2) due to the piperines contained in the extract. Is disclosed (Patent Documents 1 and 2). However, the long pepper extract has a unique flavor (pungent taste and odor), which is an obstacle to enjoying the above-mentioned excellent functionality.

The following means have been proposed as a method for improving the unique flavor of long pepper-derived ingredients. From sugar alcohols, edible acids, monosaccharides with a sweetness of 0.1 to 0.7 times that of sucrose, and disaccharides with a sweetness of 0.1 to 0.7 times that of sucrose. A method in which each of these components works synergistically by blending at least one selected compound to effectively suppress unpleasant tastes such as pungent taste, bitter taste and astringent taste (Patent Document 3). A method of suppressing the peculiar aroma and taste derived from a long pepper extract by blending tannin and brown rice powder in a certain ratio with the original long pepper (Patent Document 4). A method in which sugar-transferred hesperidin and Keihi produced from the citrus-derived component hesperidin are used in combination to improve the unpleasant odor peculiar to foods containing a long pepper extract that occurs when an acidic food having a pH of 4.4 or less is used (Patent Document 5). However, these methods were not always sufficient as a method for improving the unique flavor of the long pepper extract.

On the other hand, tea-based beverages have long been a habit of being drunk on a daily basis and are convenient for continuous intake of food-derived functional ingredients, so they are used as a base for various functional beverages. There are many.

Japanese Patent Application Laid-Open No. 2003-040788 Japanese Unexamined Patent Publication No. 2005-162745 Japanese Unexamined Patent Application Publication No. 2003-135037 Japanese Unexamined Patent Publication No. 2006-136245 Japanese Unexamined Patent Publication No. 2012-029596

Pharmacology and Treatment, Vol. 47, No. 2, 219-225, 2018 Pharmacology and Treatment, Vol. 43, No. 10, p1451-1461, 2015

When a tea-based beverage is blended with an effective amount for obtaining the functional action of a long pepper extract, the present inventors have more prominent pungent taste derived from piperines among the flavors derived from long pepper. I admitted that I could feel it. Therefore, an object of the present invention is to provide a tea-based beverage in which the pungency derived from piperines when a long pepper is blended with a tea-based beverage is suppressed.

In the process of diligent studies to solve the above problems, the present inventors enhance the pungent taste derived from piperines by caffeine in the tea component when the long pepper extract is added to the tea-based beverage. I found that. Furthermore, it was found that by adjusting the caffeine content in the tea-based beverage, not only the enhanced action can be suppressed, but also the mild flavor with reduced pungency can be improved, and the present invention has been completed. ..

That is, the present invention is as follows.
[1] A tea-based beverage containing piperines and tea polyphenols.
(A) The content ratio of piperines to tea polyphenols is 0.002 to 0.015,
(B) The caffeine content ratio to tea polyphenols is 0.1 or less,
A tea-based beverage characterized by being.
[2] The tea-based beverage according to [1], wherein the piperine content in a drinking state is 0.1 to 0.5 mg%, and the tea polyphenol content is 10 to 150 mg%.
[3] The tea-based beverage according to [1] or [2], wherein the piperines are derived from long pepper.
[4] The tea-based beverage according to claim [1] to [3], wherein the form of the tea-based beverage is any of a powdered beverage, a packaged liquid beverage, and a tea bag.

According to the present invention, in a tea-based beverage containing piperines, it is possible to provide a tea-based beverage having a mild flavor while suppressing the pungent taste of piperines.

Hereinafter, the present invention will be described in detail. In the present invention, "mg%" refers to the mass (unit = mg) per 100 g of beverage. Further, the numerical range of "lower limit value to upper limit value" means a numerical range of "greater than or equal to the lower limit value and less than or equal to the upper limit value" unless otherwise specified.

The piperines in the present invention mean five kinds of compounds of piperine and its related compounds (piperine: piperine, chavicine: chavicine, isopiperine, isochavicine), and are used in the tea-based beverage of the present invention. The class content is expressed as the total amount of these five types. The piperine content in the tea-based beverage of the present invention is quantitatively analyzed by an HPLC method by a method known in the literature (Food Hygiene Journal, Vol. 60, No. 5, p. 134-143, 2019). It is a thing.

Piperines are known to have an effect of improving poor circulation and hypertension, as well as promoting nutrient absorption and metabolism, antibacterial, antiseptic, and insecticidal effects, and are used in foods and drinks utilizing these functions. Piperines have a pungency peculiar to them, and the expression of this pungent taste is considered to be due to the activation of the temperature receptor TRPV1 (one of the TRPV ion channel families) expressed in the sensory nerves. Although the mechanism of action of the present invention is not clear, it is possible that caffeine has some effect on the action on this receptor.

Pipelins are contained as plant raw materials in fruits and fruit ears of long peppers (Pepper longum), peppers (Piper nigrum), long peppers (Piper retrofractum), etc. The substance can be used in the present invention as a material containing piperins, and whole grain pepper, pepper powder, long pepper powder and the like are generally available. Further, an extract obtained by extracting the above-mentioned plant raw materials with hot water or alcohol and a dry powder thereof can also be preferably used. Examples of these commercially available products include Tie2 Hihatsu Extract Powder MF (Maruzen Pharmaceuticals) and Black. It can be obtained from pepper extract (Bioactives Japan).

The concentration of piperines in the tea-based beverage of the present invention is 0.1 to 0.5 mg% in a drinking state. Assuming that the amount of liquid for one cup at the time of drinking is about 140 ml, if the concentration of piperines is less than 0.1 mg%, the physiological functionality brought about by piperines cannot be expected, and if it exceeds 0.5 mg%, piperines. It becomes difficult to suppress the spiciness of the kind. The concentration of piperines is preferably 0.1 to 0.3 mg%, more preferably 0.15 to 0.20 mg% in a drinking state. When the concentration of piperines is in this range, useful physiological functionality can be expected while suppressing the pungent taste of piperines. The drinking state in the present invention means a state in which a liquid whose concentration has been adjusted can be contained in the mouth as it is and swallowed. In each form, RTD is in the same state for liquid beverages, concentrated liquid is appropriately diluted, powdered beverages are in an appropriate amount dissolved in water or hot water, and tea bags are in an appropriate amount of water. It means a solution leached with hot water.

The tea-based beverage in the present invention refers to the fresh leaves and stems of "chanoki" (Camellia sinensis var. Sinensis, Camellia sinensis var. Assamica, or a hybrid thereof), or tea leaves produced using these as primary raw materials (for example, tea leaves). , Tamaro, Okacha, Bancha, Unfermented tea such as roasted green tea, Flower tea such as Jasmine tea and Katsura flower tea with the scent of flowers transferred to unfermented tea, Weakly fermented tea such as white tea, Semi-fermented tea such as Karyu tea, Processed using tea-based materials (tea leaves and crushed tea leaves, their extracts and concentrates, dried products, refined products) derived from fermented tea such as tea and microbial fermented tea such as Puer tea. Means a drink.

In the present invention, the term "tea polyphenol" is used as described in "Standard Tables of Food Composition in Japan 2015 (7th revision) Analysis Manual / Explanation" (supervised by Ministry of Education, Culture, Sports, Science and Technology, Kenjosha, February 2016), pages 242 to 243. It is a polyphenol contained in tea, which is measured by the method, and is treated as synonymous with terms such as tannin and tea tannin. Examples of tea polyphenols include catechins, flavonols, flavonol glycosides, gallic acid, theogallin and their polymers, theaflavins, theaflavins, theaflavins, theogallinins, theaflavons, theanaftquinones, and theacinencinsins. , Proanthocyanidins, assamicines, oolong homobisflavans, theaflavins, hydrolyzable tannins such as strictinin, β-glucogallin, 1,4,6-triggerloylglucose and the like.

The concentration of tea polyphenol in the tea-based beverage of the present invention is 10 to 150 mg% in a drinking state. If the concentration of tea polyphenol is less than 10 mg%, the flavor like a tea-based beverage cannot be expected, and if it exceeds 150 mg%, the astringency of tea polyphenol becomes conspicuous, and all of them have poor palatability. The concentration of tea polyphenol is preferably 15 to 100 mg%, more preferably 20 to 80 mg% in a drinking state. When the concentration of tea polyphenol is in this range, the pungent taste derived from piperines can be effectively suppressed by adjusting the caffeine content while maintaining the palatability as a tea-based beverage.

In the tea-based beverage of the present invention, the content ratio of piperines to tea polyphenols (piperines content / tea polyphenol content) is not particularly limited, but may be 0.002 to 0.015. It is preferably 0.002 to 0.01, more preferably 0.002 to 0.01. When the content ratio of piperines to tea polyphenols is in this range, the pungent taste derived from piperines can be effectively suppressed without impairing the feeling of tea beverage.

The caffeine in the present invention means a compound having a CAS registry number of 58-08-2, and is usually contained in a tea material (tea leaves, tea extract, etc.) which is a main raw material of the tea-based beverage of the present invention. Is done. The caffeine content can be quantified by a known method using high performance liquid chromatography. As a known method, for example, the method described on pages 238 to 241 of "Standard Tables of Food Composition in Japan 2015 (7th revision) Analysis Manual / Explanation" (supervised by Ministry of Education, Culture, Sports, Science and Technology, Kenjosha, February 2016) can be exemplified.

The concentration of caffeine in the tea-based beverage of the present invention is 3.0 mg% or less in a drinking state. When the concentration of caffeine exceeds 3.0 mg%, the pungent taste derived from piperines becomes felt, and the palatability becomes poor. The concentration of caffeine is preferably 2.0 mg% or less, more preferably 1.5 mg% or less in a drinking state. When the concentration of caffeine is in this range, the pungent taste derived from piperines can be effectively suppressed by adjusting the content of tea polyphenol while maintaining the palatability as a tea-based beverage. As for the caffeine content in the tea-based beverage, it is preferable to use a tea-based material (tea leaves, tea extract, etc.) that has been previously treated to reduce caffeine. The material with reduced caffeine may be appropriately selected according to the form of the tea-based beverage. For example, a low-caffeine tea extract is selected for a powdered beverage, and tea leaves are selected for a tea bag.

In the tea-based beverage of the present invention, the caffeine content ratio (caffeine content / tea polyphenol content) to tea polyphenol is preferably 0.1 or less, more preferably 0.05 or less. .. When the content ratio of caffeine to tea polyphenol is in this range, the pungent taste derived from piperines can be effectively suppressed without impairing the feeling of tea beverage.

The pH of the tea-based beverage of the present invention is not particularly limited, but is preferably 2.0 to 4.6, more preferably 2.5 to 4.5 in a drinking state. By adjusting the pH to this range, the flavor improving effect of the present invention can be more easily exhibited. For pH adjustment, organic acids such as citric acid, tartaric acid, malic acid, fumaric acid and L-ascorbic acid and salts thereof, and inorganic bases such as sodium bicarbonate and sodium hydrogen carbonate can be used. Of these, it is preferable to adjust the pH by using at least an organic acid from the viewpoint of suppressing pungent taste. As the organic acid, citric acid is particularly preferable from the viewpoint of flavor compatibility with piperine-containing materials.

In addition to the above-mentioned tea-based materials and piperin-containing materials, the tea-based beverage of the present invention includes dextrin, oligosaccharides, cyclic oligosaccharides, vegetable fats and oils, animal fats and oils, powdered fruit juice, food extracts, alcoholic beverages, and herbs. , Spices, spice extracts, pH regulators, sweeteners, acidulants, seasonings, enzymes, pastes, gelling agents, thickening polysaccharides, stabilizers, emulsifiers, colorants, fragrances, antioxidants, Japanese It may contain auxiliary ingredients such as retention improvers, nutritional enhancers and preservatives. These sub-ingredients may be added at a preferable timing according to the intended use.

The tea-based beverage of the present invention can be a powdered beverage, a packaged liquid beverage, or a tea bag as its form.
The powdered beverage is a beverage in the form of powder (including granules and tablets obtained by molding powder into a mass) that is diluted with water or hot water and drunk. Since powdered beverages are preferably those that dissolve or disperse quickly, they are preferably in the form of granules, but the particle size of the powder is not particularly specified. As a packaging form, a method of taking out the drinkable portion from the bulk-shaped packaging container with a spoon or the like may be used, but it is possible to enjoy the physiological functionality of piperines by individually packaging a full portion with stick packaging or three-way seal packaging. It is convenient in terms of ease of use and quality maintenance. As the packaging material, a laminated product that combines a resin material and aluminum foil is suitable in terms of quality maintenance. When the tea-based beverage of the present invention is a powdered beverage, the tea-based material, the piperine-containing material, and other auxiliary materials are mixed so that the component content becomes a predetermined concentration in the drinking state, and if necessary. It can be manufactured by granulating and filling the above-mentioned packaging material.

The liquid beverage is a canned tea-based beverage (so-called RTD beverage) that can be drunk as it is, or a beverage in a liquid form that is diluted with water or hot water. Although these are easy to drink, they are easily contaminated by microorganisms, so sterilization by heat treatment and hygienic container filling are required. Sterilization is performed under the sterilization conditions stipulated in the Food Sanitation Law, and plastic bottles such as PET bottles, cans, bottles, and paper packs may be used as packaging containers, and hot pack filling or aseptic filling may be performed depending on the container. When the tea-based beverage of the present invention is a liquid beverage, the tea leaf extract or the tea extract is dissolved, and a piperin-containing material or other auxiliary materials are blended therein so that each component has a predetermined concentration. It can be manufactured by blending, sterilizing and filling in a container as described above.

A tea bag is a bag made of non-woven fabric or mesh made of paper or synthetic fiber filled with tea leaves or other raw materials, and the exudate obtained by immersing the tea bag in water or hot water is used for drinking. Since the solid substance and the leachate can be separated, there is a characteristic that a natural flavor can be obtained by using a raw material in a state closer to nature. When the tea-based beverage of the present invention is used as a tea bag, the amounts of tea leaves and piperine-containing material are adjusted so that the component content becomes a predetermined concentration in the drinking state, and if necessary, the tea bag is put together with the auxiliary material. It can be manufactured by filling and closing the opening. As a condition for making the tea bag drinkable, for example, the solution condition when one tea bag is extracted with 140 ml of hot water for 2 minutes and the tea bag is taken out can be given.

Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited to the examples.

<Test Example 1>
We confirmed the effect on flavor when piperine-containing materials were added to tea-based beverages.
Black tea extract powder (product name: Instant Tea RX-100, tea polyphenol concentration: 27.0%, caffeine concentration: 5.4%, manufacturer: Mitsui Norin), Hihatsu extract powder (product name: Tie2 Hihatsu extract powder MF, piperins) The content: 0.124%, manufacturer: Maruzen Pharmaceuticals) was mixed so as to have the composition shown in Table 1 to prepare a powdered tea-based beverage, and each was dissolved in 120 ml of hot water (90 ° C.). The flavors of these were sensory evaluated by five specialized panelists.

The evaluation in the sensory evaluation was carried out by five specialized panelists trained in the identification of flavors and stinks and the identification of their concentrations. The evaluation focused on the pungent taste peculiar to piperines.
5 points: Equivalent to control,
4 points: I feel a little bit spicy compared to the control,
3 points: I feel a little bit spicy compared to the control,
2 points: I feel more spicy than the control
1 point: Much more spicy than control,
The score was given according to the criteria. The evaluation points of the five panelists were averaged. From these results, it was evaluated as ◎: excellent, 〇: good, Δ: acceptable, ×: impossible. In addition, the comments of the evaluation panelists were summarized and representative comments were extracted. These results are shown in Table 1.

As shown in Table 1, it was confirmed that when the piperine-containing hihatsu extract was drunk in combination with the black tea extract, the pungent taste was enhanced according to the piperine content. In particular, when the piperine concentration is 0.1 mg% or more (Test Examples 1-3 to 1-6), where the functionality of piperines can be highly expected, the pungent taste becomes strong and it is difficult to drink continuously. So I thought.

<Test Example 2>
We confirmed the effect of caffeine content on the flavor when piperine-containing materials were added to tea-based beverages.
Black tea extract powder (product name: Instant Tea RX-100, tea polyphenol concentration: 27.0%, caffeine concentration: 5.4%, manufacturer: Mitsui Norin), low caffeine black tea extract powder (product name: instant tea BCL) , Tea polyphenol concentration: 30.0%, Caffeine concentration: 0.0%, Manufacturer: Mitsui Norin) Hihatsu extract powder (Product name: Tie2 Hihatsu extract powder MF, Piperin content: 0.124%, Manufacturer: Maruzen Pharmaceutical) Was mixed so as to have the composition shown in Table 2 to prepare a powdered tea-based beverage, and each was dissolved in 120 ml of hot water (90 ° C.). The flavors of these were sensory evaluated by five specialized panelists.

The evaluation in the sensory evaluation was carried out by five specialized panelists trained in the identification of flavors and stinks and the identification of their concentrations. The evaluation was based on the effects of reducing caffeine by controlling the concentration of each polyphenol containing caffeine for the three items of pungent taste peculiar to piperines, astringency peculiar to tea polyphenols, and overall flavor. Was graded according to the criteria shown in Table 2 below, and the evaluation scores of the five panelists were averaged. Based on these results, ◎: excellent, 〇: good, Δ: acceptable, ×: unacceptable. In addition, the comments of the evaluation panelists were summarized and representative comments were extracted. These results are shown in Table 3.

As is clear from Table 3, when the caffeine content is reduced by using a low caffeine tea extract as compared with the control using a general black tea extract (unreduced caffeine), the pungency derived from piperines is used. The pungent taste was suppressed, and the astringency derived from black tea polyphenols was slightly milder. At the same time, it was confirmed that the Chinese-style odor peculiar to long peppers was also masked. In particular, regarding how to feel the pungent taste, it was confirmed that the pungent taste was less immediately after being put in the mouth, and a weak pungent taste appeared in the latter half of the black tea-like taste, and the "ease of drinking" was greatly improved. ..

<Test Example 3>
Following Test Example 2, the effect of caffeine content was confirmed in more detail.
Black tea extract powder (product name: Instant Tea RX-100, tea polyphenol concentration: 26.2%, caffeine concentration: 5.4%, manufacturer: Mitsui Norin), low caffeine black tea extract powder (product name: instant tea BCL) , Tea polyphenol concentration: 30.0%, Caffeine concentration: 0.0%, Manufacturer: Mitsui Norin) Hihatsu extract powder (Product name: Tie2 Hihatsu extract powder MF, Piperin content: 0.124%, Manufacturer: Maruzen Pharmaceutical) Was mixed so as to have the composition shown in Table 4 to prepare a powdered tea-based beverage, and each was dissolved in 120 ml of hot water (90 ° C.). These were sensory evaluated by 5 specialized panelists according to the same criteria as in Test Example 2, and the results are shown in Table 4.

As is clear from the results in Table 4, the pungent taste gradually decreased as the caffeine content during drinking decreased, and under the conditions of Test Examples 3-4 and 3-5, it was not sensuously noticeable. The spiciness is suppressed and the Chinese herbal odor peculiar to long peppers is weakened, giving the impression that it is considerably easier to drink than the control using a black tea extract with a general caffeine content (Test Example 3-1). I was giving.

<Test Example 4>
Following Test Example 3, the effect of caffeine content when using green tea extract was confirmed.
Green tea extract powder (product name: polyphenone KN, tea polyphenol concentration: 41.1%, caffeine concentration: 6.4%, manufacturer: Mitsui Norin), refined green tea extract powder (product name: polyphenone 70S, tea polyphenol concentration: 83) .7%, caffeine concentration: 0.0%, manufacturer: Mitsui Norin) Hihatsu extract powder (product name: Tea2 Hihatsu extract powder MF, piperin content: 0.124%, manufacturer: Maruzen Pharmaceutical) with the composition shown in Table 4. A powdered tea-based beverage was prepared by mixing so as to be, and each was dissolved in 120 ml of hot water (90 ° C.). These were sensory evaluated by 5 specialized panelists according to the same criteria as in Test Example 2, and the results are shown in Table 5.

Similar to the results of Test Example 3, it was confirmed that even when green tea extract was used as a tea-based material, the effect of gradually reducing the pungent taste as the caffeine content at the time of drinking decreased. In particular, under the conditions of Test Examples 4-4 and 4-5, the pungent taste was reduced and mild, and a tea-like astringency was felt, and control using a green tea extract having a general caffeine content (test). Compared to Example 4-1), it gave the impression that it was considerably easier to drink.

<Test Example 5>
We confirmed the effect of suppressing pungency in tea bags containing hihatsu extract and black tea leaves. As Test Example 5-1 we used 2.0 g of Indian black tea leaves (CTC manufacturing method) and 2.0 g of hihatsu extract powder (product name: Tea2 hihatsu extract powder MF, piperine content: 0.124%, manufacturer: Maruzen Pharmaceuticals). A tea bag was made by filling a small bag made of nylon mesh material. Test Example 5-2 was prepared in the same manner as in Test Example 5-1 except that the tea leaves were changed to a caffeine-less treated product (supercritical carbon dioxide extraction treated product) of Indian black tea leaves. One tea bag was put into 140 ml of boiling water, extracted for 2 minutes, then the bag was taken out, and each extract was sensory evaluated by 5 expert panelists according to the same criteria as in Test Example 2, and the results were evaluated. It is shown in Table 6.

Even in this test using tea leaves as a direct raw material as a tea-based material, the pungent taste derived from piperines contained in the hihatsu extract is superior to the case of using untreated tea leaves by using low caffeine tea leaves. It was confirmed that it decreased.

Claims (4)

A tea-based beverage containing piperines and tea polyphenols.
(A) The content ratio of piperines to tea polyphenols is 0.002 to 0.015,
(B) The caffeine content ratio to tea polyphenols is 0.1 or less,
A tea-based beverage characterized by being. The tea-based beverage according to claim 1, wherein the piperine content in a drinking state is 0.1 to 0.5 mg%, and the tea polyphenol content is 10 to 150 mg%. The tea-based beverage according to claim 1 or 2, wherein the piperines are derived from long pepper. The tea-based beverage according to claim 1 to 3, wherein the form of the tea-based beverage is any of a powdered beverage, a packaged liquid beverage, and a tea bag.