JP2022065462A - Beverage composition - Google Patents

Abstract

To provide a beverage composition that achieves reduction in an acrid taste derived from chlorogenic acids.SOLUTION: A beverage composition contains the following components (A) and (B): (A) chlorogenic acids 0.008-2 mass%, and (B) 4-vinylguaiacol, with the mass ratio [(B)/(A)] between the component (A) and component (B) of 5×10-7 or more and 2×10-1 or less.SELECTED DRAWING: None

Description

The present invention relates to a beverage composition.

Chlorogenic acids are a kind of polyphenols, and have been reported to have physiological actions such as antioxidant action and blood pressure lowering action. Coffee beans are known as a material containing a large amount of chlorogenic acids, and many foods and drinks containing chlorogenic acids are on the market. For example, coffee beans are roasted to generate flavor components that are the source of the taste and aroma peculiar to coffee, and coffee flavor components and chlorogenic acids are extracted from the roasted coffee beans and filled in a container. Beverages are widely loved.

Conventionally, various coffee beverages with further enhanced palatability have been studied. For example, focusing on the flavor component produced by roasting raw coffee beans, the container is packed with a rich sweet scent and a good aftertaste. As a coffee beverage, a packaged coffee beverage (Patent Document 1) in which the mass ratio of pyrazines and guayacols is controlled while enhancing pyrazines while reducing guayacols as much as possible, for richness and aroma. As a bottled coffee beverage with a rich and sharp aftertaste, the ratio of guayacols to the total amount of pyrazines and furans is increased while increasing the total amount of pyrazines and furans while reducing guayacols as much as possible. (Patent Documents 2 and 3) have been proposed.

Japanese Unexamined Patent Publication No. 2011-125289 Japanese Unexamined Patent Publication No. 2012-105642 Japanese Unexamined Patent Publication No. 2016-19971

Coffee beverages made from roasted coffee beans have a rich aroma and are highly palatable, but a considerable amount of chlorogenic acids present in the beans tends to be decomposed. Therefore, in order to make the best use of chlorogenic acids, a reagent composed of chlorogenic acids, or an extract of raw coffee beans or lightly roasted coffee beans with a low degree of roasting (hereinafter, also referred to as "raw coffee beans, etc.") is used. The contained beverage is advantageous. However, beverages using these as raw materials tend to be an obstacle to continuous ingestion because they have strong chlorogenic acid-derived harshness. Here, the term "egumi" as used herein refers to a converging oral sensation that remains in the mouth when it is contained in the mouth.

Therefore, an object of the present invention is to provide a beverage composition in which chlorogenic acids-derived harshness is suppressed.

As a result of various studies to develop a beverage composition rich in chlorogenic acids, the present inventors have obtained a specific amount of 4-vinylguayacol, which is known as an inhibitor of aftertaste sharpness and an offensive odor substance, with respect to chlorogenic acids. Surprisingly, it was found that the chlorogenic acid-derived harshness can be suppressed while the chlorogenic acid content is high.

That is, the present invention has the following components (A) and (B);
(A) Contains 0.008 to 2% by mass of chlorogenic acids and (B) 4-vinylguaiacol, and the mass ratio of component (A) to component (B) [(B) / (A)] is 5 ×. It is intended to provide a beverage composition having a size of ^10-7 or more and 2 × 10 ^-1 or less.

According to the present invention, it is possible to provide a beverage composition that suppresses chlorogenic acid-derived harshness, suppresses medicinal odor, and is suitable for oral ingestion.

[Beverage composition]
As used herein, the term "beverage composition" refers to a beverage that can be drunk as it is without being diluted. The form of the beverage composition of the present invention is not particularly limited as long as it can be drunk as it is without being diluted. It may be in a solid form. In the case of a semi-solid state, the beverage composition may be sucked from a mouthpiece or a straw provided in the container, and the solid content concentration thereof is not particularly limited and can be appropriately selected. Among them, the form of the beverage composition is preferably liquid, and more preferably RTD, from the viewpoint of convenience.

The beverage composition of the present invention contains chlorogenic acids as the component (A). Here, the term "chlorogenic acids" as used herein means monocafe oil quinic acid of 3-cafe oil quinic acid, 4-cafe oil quinic acid and 5-cafe oil quinic acid, and 3-ferlakinic acid and 4-ferlakina. A combination of monoferlakinic acid of acid and 5-ferlacinic acid, and dicaffeoil quinicic acid of 3,4-dicaffe oil quinicic acid, 3,5-dicaffe oil quinic acid and 4,5-dicaffe oil quinic acid. It is a general term for all. In the present invention, at least one of the above nine types may be contained. The component (A) may be in the form of a salt or a hydrate. The salt is not particularly limited as long as it is physiologically acceptable, and examples thereof include alkali metal salts.

The content of the component (A) in the beverage composition of the present invention is 0.008 to 2% by mass, but 0.01% by mass or more is preferable from the viewpoint of enhancing the physiological effect of the component (A). 0.03% by mass or more is more preferable, 0.05% by mass or more is further preferable, and 1.2% by mass or less is preferable, and 0.7% by mass or less is more preferable from the viewpoint of suppressing harshness derived from chlorogenic acids. It is preferably 0.3% by mass or less, and more preferably 0.3% by mass or less. The content of the component (A) in the beverage composition of the present invention is 0.008 to 2% by mass, preferably 0.01 to 1.2% by mass, and more preferably 0.03 to 0.03% by mass. It is 0.7% by mass, more preferably 0.05 to 0.3% by mass. Here, in the present specification, the content of the component (A) is defined based on the total amount of the above nine kinds. When the component (A) is in the form of a salt or a hydrate, the content of the component (A) is a value converted into chlorogenic acids which are free acids. The content of the component (A) can be measured by an analysis method suitable for the condition of the measurement sample among the commonly known measurement methods, and can be analyzed by, for example, liquid chromatography. Specifically, the method described in the examples described later can be mentioned. At the time of measurement, appropriate treatment is performed as necessary, such as freeze-drying the sample to match the detection range of the device and removing impurities in the sample to match the separation ability of the device. May be given.

The beverage composition of the present invention contains 4-vinylguaiacol as the component (B). Here, "4-vinylguayacol" is known not only as an inhibitor of aftertaste sharpness in coffee beverages, but also as an offensive odor substance such as smoke odor, chemical odor or spicy odor in sake, but in the present invention, it is known. It has been found that by containing the component (B) so that the mass ratio to the component (A) is within a specific range, it is possible to unexpectedly suppress the harshness derived from chlorogenic acids.

The content of the component (B) in the beverage composition of the present invention is preferably 0.00000001% by mass or more, more preferably 0.000000008% by mass or more, and 0. It is more preferably 0.000005% by mass or more, further preferably 0.000005% by mass or more, and further preferably 0.2% by mass or less, more preferably 0.12% by mass or less, from the viewpoint of suppressing the chemical odor derived from 4-vinylguayacol. Preferably, it is more preferably 0.05% by mass or less, still more preferably 0.005% by mass or less. The content of the component (B) in the beverage composition of the present invention is preferably 0.00000001 to 0.2% by mass, more preferably 0.000000008 to 0.12% by mass, and further preferably. Is 0.000000008 to 0.05% by mass, more preferably 0.00000005 to 0.05% by mass, and even more preferably 0.000005 to 0.005% by mass. The content of the component (B) can be measured by an analytical method suitable for the condition of the measurement sample among the commonly known measurement methods, and can be measured by, for example, the GC / MS method. .. Specifically, the method described in the examples described later can be mentioned. At the time of measurement, appropriate treatment is performed as necessary, such as freeze-drying the sample to match the detection range of the device and removing impurities in the sample to match the separation ability of the device. May be given.

The beverage composition of the present invention has a mass ratio [(B) / (A)] of the component (A) to the component (B) of 5 × 10 ^-7 or more and 2 × 10 ^-1 or less, but is derived from chlorogenic acids. From the viewpoint of suppressing swelling, 8 × 10 ^-7 or more is preferable, 5 × 10 ^-6 or more is more preferable, 5 × 10 ^-5 or more is more preferable, and the drug odor derived from 4-vinyl guaiacol is suppressed. From the viewpoint, 1.2 × 10 ^-1 or less is preferable, 5 × 10 ^-2- or less is more preferable, and 4 × 10 ^-3 or less is further preferable. The mass ratio [(B) / (A)] of the component (A) to the component (B) in the present invention is 5 × 10 ^-7 or more and 2 × 10 ^-1 or less, preferably 8 × 10 ⁻ . It is ⁷ or more and 1.2 × 10 ^-1 or less, more preferably 5 × 10 ^-6 or more and 5 × 10 ^-2- or less, and further preferably 5 × 10 ^-5 or more and 4 × 10 ^-3 or less.

When the beverage composition of the present invention contains (C) flufuryl mercaptan (hereinafter, also referred to as "component (C)") in a specific amount or more in the beverage composition, the chlorogenic acids which are the subjects of the present invention. There may be cases where the problem of origin is not present. Specifically, it is a case where the component (C) is contained in the beverage composition in an amount of 0.00006% by mass or more. Therefore, the content of the component (C) in the beverage composition of the present invention is preferably less than 0.00006% by mass, more preferably less than 0.00003% by mass, still more preferably 0.00001% by mass. It is less than, and more preferably substantially not contained. The effects of the present invention are particularly effective for such beverage compositions. Here, "substantially free" in the present specification is a concept that includes not only the absence of the component (C) at all in the beverage composition but also the concentration below the detection limit. The content of the component (C) can be measured by an analytical method suitable for the condition of the measurement sample among the commonly known measurement methods, and can be measured by, for example, the GC / MS method. .. Specifically, the method described in the examples described later can be mentioned. At the time of measurement, appropriate treatment is performed as necessary, such as freeze-drying the sample to match the detection range of the device and removing impurities in the sample to match the separation ability of the device. May be given.

The pH (20 ° C.) of the beverage composition of the present invention is preferably 3.0 or higher, more preferably 3.7 or higher, still more preferably 4.5 or higher, and more preferably 4.5 or higher, from the viewpoint of suppressing chlorogenic acid-derived harshness. 7.5 or less is preferable, 7.2 or less is more preferable, and 7.0 or less is further preferable. The pH (20 ° C.) of the beverage composition of the present invention is preferably 3.0 to 7.5, more preferably 3.7 to 7.2, and even more preferably 4.5 to 7. It is 0. The pH shall be adjusted to 20 ° C. and measured with a pH meter.

The beverage composition of the present invention contains one or two additives such as sweeteners, acidulants, amino acids, proteins, minerals, esters, pigments, emulsifiers, milk components, preservatives, seasonings, and quality stabilizers, if desired. Can contain more than a seed. The content of the additive can be appropriately set within a range that does not impair the object of the present invention.

The beverage composition of the present invention may be a non-tea beverage or a tea beverage. Examples of the tea beverage include green tea beverage, roasted tea beverage, oolong tea beverage, and grain tea beverage. Non-tea beverages include, for example, non-alcoholic beverages such as fruit juice, vegetable juice, isotonic beverage, enhanced water, bottled water, near water, nutritional drinks, beauty drinks, beer, wine, sake, and plum wine. , Foam, whiskey, brandy, shochu, lamb, gin, liqueurs and other alcoholic beverages.

As the component (A), a commercially available reagent may be used, but a plant extract rich in the component (A) can also be used. When a plant extract is used as the component (A), the extraction method and extraction conditions of the plant extract are not particularly limited, and a known method can be adopted.
The plant is not particularly limited as long as it contains the component (A), but for example, sunflower seeds, immature apple fruits, coffee beans, simon leaves, Pinaceae bulbs, Pinaceae seed husks, sugar cane, etc. One or more species selected from the leaves of the southern sky, gobo, eggplant bark, fruit of sea urchin, fluffy dandelion, pinaceae, and the like can be mentioned. Of these, coffee beans are preferable from the viewpoint of chlorogenic acid content and the like. The coffee beans are preferably one or more selected from raw coffee beans and lightly roasted coffee beans, and more preferably raw coffee beans, from the viewpoint of enhancing the physiological effect of the component (A). Here, in the present specification, "lightly roasted coffee beans" refers to roasted coffee beans having an L value of 30 or more and 60 or less, and the L value of the lightly roasted coffee beans indicates the physiological effect of the component (A). From the viewpoint of enhancing, it is preferably 32 or more, more preferably 34 or more, still more preferably 36 or more, still more preferably 38 or more, and even more preferably 40 or more. The bean seeds and production areas of coffee beans are not particularly limited. Further, in the present specification, the "L value" is obtained by measuring the brightness of roasted coffee beans with a color difference meter, where black is L value 0 and white is L value 100.

When the beverage composition of the present invention is a coffee beverage using roasted coffee beans containing roasted coffee beans having an L value of less than 30, it is derived from chlorogenic acids due to the roasted odor of the roasted coffee beans. Since the coffee beans can be masked, the present invention preferably has an L value of less than 30, more preferably less than 32, even more preferably less than 34, even more preferably less than 36, even more preferably less than 38, and even more preferably. Beverages excluding coffee beverages using roasted coffee beans containing less than 40 roasted coffee beans are targeted. The roasted coffee beans may be those in which caffeine is removed by 90% or more. The coffee content in the coffee beverage includes coffee extracted or eluted from roasted coffee beans of 1 g or more in terms of green coffee beans in a content of 100 g. In addition, the "raw bean conversion value" is that 1 g of roasted coffee beans is equivalent to 1.3 g of raw coffee beans (revised new edition, soft drinks, supervision: National Soft Drink Industry Association, publication: Korin, Heisei yuan. Published on December 25, 2014, p. 421). The type of coffee beverage is not particularly limited, but for example, coffee beverages, etc. defined in Article 2 of the "Fair Competition Code for Labeling Coffee Beverages, etc." revised and enforced on August 19, 1991, that is, " Examples include "coffee", "coffee drink", "soft drink with coffee" and "carbonated drink with coffee".

The beverage composition of the present invention is filled in a normal packaging container such as a molded container (so-called PET bottle) containing polyethylene terephthalate as a main component, a metal can, a paper container compounded with a metal foil or a plastic film, and a bottle. It can be a packed beverage.
Further, the beverage composition of the present invention may be sterilized by heating. The sterilization method is not particularly limited as long as it conforms to the conditions stipulated in the applicable regulations (Food Sanitation Law in Japan). For example, tea beverages are filled in containers and packaging and sterilized after being sealed or sealed, or sterilized with a sterilizer equipped with a self-recording thermometer or sterilized with a filter etc. After filling, it may be sealed or sealed. More specifically, a retort sterilization method, a high temperature short time sterilization method (HTST method), an ultrahigh temperature sterilization method (UHT method) and the like can be mentioned.

The beverage composition of the present invention can be produced by an appropriate method, and for example, the components (A) and (B) and, if necessary, other components are blended, and the mass of the component (A) and the component (B) is added. It can be manufactured by adjusting the ratio [(B) / (A)].

As the component (B), a commercially available reagent may be used, or the component (B) may be contained in the form of a plant extract rich in the component (B). The plant may be appropriately selected as long as it contains the component (B) and is normally used in the field of food and drink, as long as it does not deviate from the gist of the present invention. Further, the extraction method and the extraction conditions are not particularly limited, and a known method can be adopted.

[Chlorogenic acid swelling inhibitor]
The harshness inhibitor of the present invention contains 4-vinylguaiacol as an active ingredient.
The harshness inhibitor of the present invention may be allowed to coexist with chlorogenic acids, and in that case, the mass ratio [(B) / (A)] of the component (A) to the component (B) is controlled within the above range. Is preferable. The mass ratio [(B) / (A)] is as described above.

Further, the harshness inhibitor of the present invention can be applied not only to the component (A) but also to an oral product containing the component (A).
The oral product is not particularly limited as long as it can be orally ingested, and may be liquid or semi-solid. For example, foods and drinks, pharmaceuticals, quasi-drugs, etc. containing the component (A) can be mentioned. Above all, food and drink are preferable.
Examples of food and drink include beverages containing the component (A) and foods containing the component (A). The food and drink can be manufactured according to a conventional method according to the type of food and drink.
The dosage forms of pharmaceuticals and quasi-drugs are not particularly limited, and examples thereof include preparations for oral administration, and known dosage forms such as liquids and syrups can be adopted. Further, at the time of formulation, a known additive can be blended. In addition, pharmaceutical products and quasi-drugs can be manufactured according to a conventional method.
The contents and mass ratio [(B) / (A)] of the component (A) and the component (B) in the oral product are as described above.

(1) Analysis of chlorogenic acids HPLC was used as the analytical instrument. The model numbers of the constituent units of the device are as follows.
-UV-VIS detector: SPD-20A (Shimadzu Corporation)
・ Column oven: CTO-20AC (Shimadzu Corporation)
・ Pump: LC-20AD (Shimadzu Corporation)
・ Autosampler: SIL-20AC (Shimadzu Corporation)
-Column: Cadenza CD-C18, inner diameter 4.6 mm x length 150 mm, particle diameter 3 μm (Intact Co., Ltd.)

The analysis conditions are as follows.
-Sample injection volume: 10 μL
・ Flow rate: 1.0 mL / min
・ UV-VIS detector set wavelength: 325nm
・ Column oven set temperature: 35 ° C
-Eluent A: 50 mM acetic acid, 0.1 mM 1-hydroxyethane-1,1-diphosphonic acid, 10 mM sodium acetate, 5 (V / V)% acetonitrile solution-Eluent B: acetonitrile

Concentration gradient condition (% by volume)
Time Eluent A Eluent B
0.0 minutes 100% 0%
10.0 minutes 100% 0%
15.0 minutes 95% 5%
20.0 minutes 95% 5%
22.0 minutes 92% 8%
50.0 minutes 92% 8%
52.0 minutes 10% 90%
60.0 minutes 10% 90%
60.1 minutes 100% 0%
70.0 minutes 100% 0%

・ 3-Cafe oil quinic acid: 5.3 min
・ 5-Cafe oil quinic acid: 8.8 min
・ 4-Cafe oil quinic acid: 11.6min
・ 3-Ferlaquinic acid: 13.0min
・ 5-Ferlaquinic acid: 19.9 min
-4-Ferlaquinic acid: 21.0 min
・ 3,4-Dicafe oil quinic acid: 36.6 min
・ 3,5-Dicafe oil quinic acid: 37.4min
・ 4,5-Dicafe oil quinic acid: 44.2 min
From the area obtained here, 5-cafe oil quinic acid (Tokyo Chemical Industry Co., Ltd.) was used as a standard substance, and the content (mass%) of chlorogenic acids was determined.

(2) Analysis of 4-vinylguayacol and flufuryl mercaptan A sample was sampled into a vial, and the aroma component of the headspace was adsorbed by SPME fiber and used for GC / MS measurement.

The analysis conditions are as follows.
HS-GC / MS conditions / measuring equipment; HP6890 (manufactured by Agilent)
-Column: BC-WAX, inner diameter 0.25 mm x length 50 m, particle diameter 0.25 μm (GL Sciences Co., Ltd.)
・ Temperature program; 60 ℃ (5min) → 230 ℃ ・ Temperature rise at 5 ℃ / min ・ Head pressure; 14.8psi
・ Injection port temperature; 210 ℃
-Detector temperature; 200 ° C
-Split ratio; 30: 1
・ Carrier gas; helium
-Scan mode; Ionization voltage 70eV

(3) Measurement of pH Using a pH meter (HORIBA compact pH meter, manufactured by HORIBA, Ltd.), the temperature of the sample was adjusted to 20 ° C. for measurement.

(4) Sensory evaluation Three specialized panels conducted sensory tests on "chlorogenic acid-derived harshness" and "chemical odor" when drinking each beverage. The sensory test was conducted after each specialized panel agreed that the evaluation criteria for "Chlorogenic acid-derived harshness" and "chemical odor" would be the following evaluation criteria. Then, based on the scores decided by each specialized panel for "Chlorogenic acid-derived harshness", the final score is decided in increments of "0.5" by consultation, and for "chemical odor", by consultation of each specialized panel. The final evaluation was decided.

Evaluation Criteria for Chlorogenic Acid-Derived Egumi The chlorogenic acid-derived Egumi is the chlorogen of the beverage of Example 6 from the viewpoint of whether or not each specialized panel can feel the chlorogenic acid-derived Egumi when drinking the beverage. The score of the acid-derived acrid was evaluated as "5", and the score of the chlorogenic acid-derived acrid of the beverage of Comparative Example 5 was evaluated as "1". The specific evaluation criteria are as follows.

Score 5: No chlorogenic acid-derived harshness (corresponding to Example 6)
4: Almost no chlorogenic acid-derived harshness 3: Feel a little chlorogenic acid-derived harshness 2: Feel chlorogenic acid-derived harshness 1: Strongly feel chlorogenic acid-derived harshness (corresponding to Comparative Example 5)

Evaluation Criteria for Chemical Odor In the evaluation of chemical odor, the chemical odor of the beverage of Example 1 was evaluated as "none" and compared from the viewpoint of whether or not each specialized panel felt the chemical odor when drinking the beverage. The chemical odor of the beverage of Example 2 was evaluated as "yes". When the intensity of the chemical odor did not correspond to any of the beverage of Example 1 and the beverage of Comparative Example 2, it was evaluated as "slightly present". The specific evaluation criteria are as follows.

None: No medicinal odor derived from 4-vinyl guaiacol (corresponding to Example 1)
Slightly Yes: Slightly feels the drug odor derived from 4-vinyl guaiacol Yes: Strong drug odor derived from 4-vinyl guaiacol (corresponding to Comparative Example 2)

As the chlorogenic acid preparation used in Example 24 of the present invention, coffee chlorogenic acid FH-4181 manufactured by Hasegawa Kaoru Co., Ltd. was used.

Example 1
Each component shown in Table 1 was blended, adjusted to pH 6.0 with baking soda, and then stirred to prepare a beverage. The analysis results and evaluation results of the obtained beverages are also shown in Table 1.

Examples 2 to 6 and Comparative Examples 1 and 2
A beverage was produced by the same operation as in Example 1 except that the blending amount of 4-vinyl guaiacol was changed and the mass ratio [(B) / (A)] was changed to the value shown in Table 1. The analysis results and evaluation results of the obtained beverages are also shown in Table 1.

Example 7
A beverage was produced by the same operation as in Example 1 except that each component shown in Table 2 was blended. Table 2 also shows the analysis results and evaluation results of the obtained beverages.

Examples 8-12 and Comparative Examples 3 and 4
A beverage was produced by the same operation as in Example 7 except that the blending amount of 4-vinyl guaiacol was changed and the mass ratio [(B) / (A)] was changed to the value shown in Table 2. Table 2 also shows the analysis results and evaluation results of the obtained beverages.

Example 13
A beverage was produced by the same operation as in Example 1 except that each component shown in Table 3 was blended. Table 3 also shows the analysis results and evaluation results of the obtained beverages.

Examples 14-18 and Comparative Examples 5 and 6
A beverage was produced by the same operation as in Example 13 except that the blending amount of 4-vinyl guaiacol was changed and the mass ratio [(B) / (A)] was changed to the value shown in Table 3. Table 3 also shows the analysis results and evaluation results of the obtained beverages.

Example 19
A beverage was produced by the same operation as in Example 1 except that each component shown in Table 4 was blended. Table 4 also shows the analysis results and evaluation results of the obtained beverages.

Examples 20-23
A beverage was produced by the same operation as in Example 19 except that the blending amount of citric acid and / or baking soda was changed to change the pH to the value shown in Table 4. Table 4 also shows the analysis results and evaluation results of the obtained beverages.

Example 24
A beverage was produced by the same operation as in Example 9 except that the chlorogenic acid preparation was blended in place of chlorogenic acid. The analysis results and evaluation results of the obtained beverages are also shown in Table 5 together with the results of Example 9.

From Tables 1 to 5, by containing 4-vinylguayacol in a specific mass ratio with respect to chlorogenic acids, a beverage composition having a high content of chlorogenic acids but having suppressed chlorogenic acid-derived harshness can be obtained. It turns out that it can be done.

Claims (4)

The following components (A) and (B);
(A) Contains 0.008 to 2% by mass of chlorogenic acids, and (B) 4-vinylguaiacol.
The mass ratio [(B) / (A)] of the component (A) to the component (B) is 5 × 10 ^-7 or more and 2 × 10 ^-1 or less.
Beverage composition. The beverage composition according to claim 1, wherein the content of the component (B) is 0.00000001 to 0.2% by mass. The beverage composition according to claim 1 or 2, wherein the pH at 20 ° C. is 3.0 to 7.5. 4-A chlorogenic acid swelling inhibitor containing vinyl guaiacol as an active ingredient.