JP3133182B2 - How to improve the astringency and bitterness of beverages - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for improving astringency and bitterness of a beverage. More specifically, the present invention relates to a method for removing or reducing the astringency or bitterness of astringent or bitter beverages such as coffee, black tea, green tea, grapefruit juice, wine, and beer so as to make the beverage easier to drink.

[0002]

2. Description of the Related Art Saponin, tannin, limonin, catechin, caffeine, and the like are well known as astringent and bitter components of foods. , Beer and the like. Astringency / bitterness is a feature of beverages that is indispensable to taste, but on the other hand, it is too astringent / bitter to drink and leaves unpleasant taste. It may have an adverse effect, and drinks with astringent or bitter taste are difficult to drink, depending on your preference,
They are often shunned by infants, children, the sick, and the elderly.

[0003] Conventionally, there has been little known about a method for removing or reducing the astringency or bitterness of beverages as described above, and it has been practiced to add a sweetener such as sugar to make the beverage sweet. It is.

[0004] On the other hand, protamine is a strongly basic protein having a high arginine content present as nucleoprotamine bound to deoxyribonucleic acid in the vertebrate sperm nucleus. The presence of protamine in chickens is known. Protamine is used as a long-acting insulin preparation and an anti-heparin agent, and is used as a preservative for foods because it has an antibacterial activity against general bacteria (JP-A-61-21).
Nos. 9363, 62-22577 and 62-
25961, 62-25962, 62
-25963, 62-25964, 6
2-201563, 62-201564, 63-17679, 63-112971
JP-A-63-226267, JP-A-1-24
3976, 1-273573, 1-3
JP-A-129776, JP-A 1-312977, JP-A-2-
JP-A-2329, JP-A-2-23856 and JP-A-2-76
No. 563, 2-107175, 2-21
Nos. 1856, 3-27263, 3-91
467). However, there is no prior art in which protamine is effective for removing or reducing the astringency or bitterness of the beverage having the astringent or bitter taste and making it easier to drink. Therefore, there is a demand for a method of easily suppressing the astringency and bitterness and easily drinking the beverage without changing the original properties of the beverage.

[0005]

The astringency and bitterness of beverages having astringency or bitterness such as coffee, tea, green tea, grapefruit juice, wine and beer can be removed or changed without changing the original properties of the beverage. Develop methods that can be reduced and made easier to drink.

[0006]

DISCLOSURE OF THE INVENTION The present inventors have conducted intensive studies in view of the above problems, and as a result, surprisingly, protamine, which has been conventionally used as a food preservative, has astringent or bitter taste. The present invention has been accomplished by finding that the above-mentioned problems can be solved by adding to a beverage or by further performing a simple operation such as centrifugation or filtration thereafter.

[0007] The invention according to claim 1 of the present invention relates to an insoluble substance formed after adding protamine and / or a salt thereof to a beverage.
It is a method for improving the astringency and bitterness of beverages, which comprises removing or reducing astringency and bitterness by removing an astringent substance .

Examples of the protamine used in the present invention include monoprotamines such as arginine / monoamino acid, diprotamines such as arginine / lysine / histidine, and triprotamines such as arginine / lysine / histidine.

Monoprotamine (mono-prota)
As the mines, di-protamines such as salmine (derived from salmon), clupine (derived from herring), Scombrine (derived from mackerel), and the like.
Examples of the class include cyprinine (derived from carp) and persine (percine) (derived from sea bass), and examples of tri-protamines include triline (sturine) (derived from sturgeon). These protamines are substances derived from natural products, are proven to be highly safe, are stable to general heating (120 ° C. or lower), and are known to be stable over a wide pH range. .

[0010] Since these protamines have low solubility in general water, when they are added to beverages, they are used by adding protamine to an aqueous solution containing an acid or a salt and dissolving the protamine completely beforehand. Alternatively, it is preferable to use solubilized protamine. Examples of solubilized protamine include mineral salts of protamine, such as hydrochloride and sulfate.

The method of adding the method of the present invention is not particularly limited, and a known method can be used.

The form of protamine and / or its salt used in the present invention is not particularly limited.
Examples include aqueous solutions, emulsions, powders, granules, and preparations.

The amount of protamine and / or its salt used in the present invention is not particularly limited as long as it does not affect the original properties of the above-mentioned beverage. The amount is preferably up to about twice the amount corresponding to the content of saponin, tannin, limonin, catechin, caffeine, etc. in the beverage.

The use time of protamine and / or a salt thereof used in the present invention is not particularly limited either, and it may be used at the stage of raw materials before the process of producing a beverage, used during the production of a beverage, or used during the production of a beverage. The temperature may be room temperature, and may be heated if necessary.

When carrying out the method of the present invention, an antioxidant, salt, fragrance,
Additives such as various esters, sugars, colorants, emulsifiers, preservatives, seasonings, sweeteners, color formers, and pH adjusters may be blended.

[0016]

The mechanism of the action of reducing the astringency / bitterness according to the method of the present invention is not clear, but for example, adding protamine and / or a salt thereof to a beverage having astringency / bitterness may make the beverage cloudy. Considering that the viscosity increases, protamine and / or its salt can be used as saponin / tannin / limonin / astringent / bitter ingredient in beverages.
It is supposed that it can bind to catechin, caffeine, etc. by some chemical reaction and generate insoluble substances, so that astringency and bitterness can be moderated and drinkable.
Further, by removing the insoluble substance by a known simple method such as centrifugation or filtration, a delicious transparent beverage having less (less) astringency and bitterness can be obtained. Protamine and its salts themselves have a slight astringency and astringency when the concentration is high, so it is important to adjust the amount to be added so as not to impair the original taste of the beverage to be applied,
A great effect can be obtained by using an appropriate amount.

[0017]

Next, the present invention will be described in detail with reference to examples, but it should not be construed that the invention is limited thereto without departing from the gist of the present invention. (Example 1) Protamine was added to a beverage having astringent / bitter taste to examine the effect. Raw material used: Protamine: YA-1S manufactured by Ueno Pharmaceutical Co., Ltd. Pretreatment of protamine: Since protamine is sold as a powdered product, it is dissolved in water before use.
This protamine solution can be added as it is, but it becomes slightly fishy (fishy), so it was boiled. However, it is not always necessary to perform a boiling treatment to reduce astringency and bitterness. How to make 10% protamine aqueous solution: Protamine YA-1
10 g of S and 100 cc of distilled water are put into a beaker, mixed well and dissolved. Next, the mixture is heated, boiled at 100 ° C. for 30 minutes, and then cooled. Thereafter, the volume is increased to 100 cc with distilled water. Food used: Grapefruit juice: Pokka Corporation: Product name Grape
fruits100 concentrated fruit juice reduction Coffee: Key Coffee Co., Ltd .: Regular coffee Kilimanjaro Green tea: Itoen Co., Ltd .: Sencha (organic concentrated method tea)

Effect of protamine on grapefruit juice: 10% protamine was added to 100 cc of juice. The results are shown in (Table 1). After further stirring, the product was removed by centrifugation or filtration in the same manner as described above, and the effect was examined. The supernatant after centrifugation and the filtrate after filtration gradually became clear as the concentration of protamine increased. The results are shown in (Table 2). The centrifuge is "Hitachi 20PR-52" and the centrifuge tube is "RPR1
0-2-501 "at 8,000 rpm for 30 minutes. The filter paper was filtered using a funnel using Advantec No. 5B.

[0019]

[Table 1]

[0020]

[Table 2]

Effect of Protamine on Coffee:
20 g of coffee is put in 1000 cc of boiling water, boiled for 3 minutes, and filtered with a paper filter. Then one
Measure up to 000cc. To this was added 10% protamine. The results are shown in (Table 3). After adding 10% protamine, the mixture was further stirred well, centrifuged or filtered in the same manner as above to remove the product, and the effect was examined.
The supernatant after centrifugation and the filtrate after filtration gradually became clear as the concentration of protamine increased. The results are shown in (Table 4).

[0022]

[Table 3]

[0023]

[Table 4]

Effect of Protamine on Green Tea: Sencha 2
0 g is put in 1000 cc of boiling water, boiled for 3 minutes, and then rubbed with a tea strainer. Then, increase the volume to 1000cc. To this was added 10% protamine. The results are shown in (Table 5). After adding 10% protamine, the mixture was further stirred well, centrifuged or filtered in the same manner as above to remove the product, and the effect was examined. The supernatant after centrifugation and the filtrate after filtration gradually became clear as the concentration of protamine increased. The results are shown in (Table 6).

[0025]

[Table 5]

[0026]

[Table 6]

[0027]

The present invention relates to a method for improving the astringency and bitterness of a beverage, and comprises adding protamine or a salt thereof to astringent or bitter beverages such as coffee, tea, green tea, grapefruit juice, wine and beer. Or by further performing a simple operation such as centrifugation or filtration, so that the astringency or bitterness can be easily removed or reduced to make it easier to drink for infants, children, sick people, elderly people, etc. . In addition, there is also an effect of removing astringency and bitterness and increasing the transparency, and it is possible to make a beverage full of exhilaration not only in taste but also in appearance.

Continuation of the front page (58) Field surveyed (Int.Cl. ⁷ , DB name) A23L 2/00 A23F 3/20 A23F 5/16 A23L 2/70 C12H 1/10 JICST file (JOIS)

Claims (1)

(57) [Claims] 1. A method for improving the astringency and bitterness of a beverage, comprising adding protamine and / or a salt thereof to the beverage and then removing or reducing astringency and bitterness by removing generated insoluble substances .