JP4456988B2 - Method for producing a coffee beverage composition - Google Patents

Description

  The present invention relates to a method for producing a coffee beverage composition having a reduced hydroxyhydroquinone content.

  As therapeutic agents for hypertension, various neuroleptic agents that act on the regulatory system by neural factors, ACE inhibitors that act on the regulatory system related to humoral factors, AT receptor antagonists, Ca that are involved in the regulatory system by vascular endothelium-derived substances Drugs such as antagonists and antihypertensive diuretics related to the body fluid regulation system in the kidney can be mentioned, and these are mainly used in medical institutions for patients with severe hypertension. However, drugs currently used for the purpose of antihypertensive measures are satisfactory in terms of effectiveness, but the burden on patients is large due to the side effects that are present.

  In addition, general therapies based on lifestyle improvements such as diet, exercise therapy, and restrictions on drinking and smoking are widely applied to people with normal hypertension including mild to severe hypertension. With the increasing awareness of the importance of general therapy, it has been said that improving dietary habits is particularly important. Many foods having a blood pressure lowering action have been extensively searched for food-derived antihypertensive materials, and many active ingredients have been separated and identified.

Among these, it has been reported that chlorogenic acid, caffeic acid, ferulic acid and the like contained in foods such as coffee show excellent blood pressure lowering action (Patent Documents 1 to 3). However, coffee beverages known to contain a large amount of chlorogenic acids do not have a clear blood pressure lowering effect, and there is a report that blood pressure is increased (Non-patent Document 1).
JP 2002-363075 A Japanese Patent Laid-Open No. 2002-22062 JP 2002-53464 A Eur. J. Clin. Nutr., 53 (11), 831 (1999)

  The objective of this invention is providing the manufacturing method of the drink which has the outstanding blood pressure lowering effect | action and can be ingested normally.

  Therefore, the present inventors paid attention to the fact that the coffee beverage contains chlorogenic acid but does not show a sufficient blood pressure lowering effect, and as a result of various studies on the relationship between the blood pressure lowering effect and the coffee beverage component, It was found that hydroxyhydroquinone contained in coffee beverages inhibits the blood pressure lowering action of chlorogenic acids. As a result of further investigation, if the amount of chlorogenic acids in the coffee beverage is kept within a certain range and the hydroxyhydroquinone content is lowered below a certain amount that is usually contained, the coffee beverage composition has an excellent blood pressure lowering effect. It was found that can be obtained. And further, as a result of investigating a method for efficiently producing a coffee beverage having a reduced hydroxyhydroquinone content, if a raw coffee bean extract is added to a roasted coffee bean extract, the content of chlorogenic acids is almost reduced. It was found that a coffee beverage with a selectively reduced hydroxyhydroquinone content was obtained.

  That is, the present invention provides a method for producing a coffee beverage composition having a reduced hydroxyhydroquinone content, characterized by adding a raw coffee bean extract to a roasted coffee bean extract.

  According to the present invention, a coffee beverage composition having a low hydroxyhydroquinone content and a high chlorogenic acid content can be obtained efficiently. The obtained coffee beverage composition has an excellent blood pressure lowering effect and can be taken for a long time.

  The roasted coffee bean extract used in the method of the present invention is obtained by extracting with water to hot water from roasted coffee beans and / or pulverized products thereof. The extract may be concentrated or diluted as necessary.

  Although the kind of coffee bean to be used is not particularly limited, examples thereof include Brazil, Colombia, Tanzania, and mocha. Examples of coffee types include Arabica and Robusta. One kind of coffee beans may be used, or a plurality of kinds may be blended. There are no particular restrictions on the roasting method of coffee beans, and there are no restrictions on the roasting temperature and roasting environment, and ordinary methods can be employed.

  The raw coffee bean extract only needs to contain a component having an action of reducing the hydroxyhydroquinone content in the roasted coffee bean extract. For example, it is extracted at a temperature of 60 ° C. or lower, and further 5 to 30 ° C. Extract is preferred. The extraction solvent is preferably an aqueous medium, preferably water or water containing a salt. The raw coffee beans may be any coffee beans that are not roasted, and may be used after being pulverized as necessary. The type of green coffee beans is not particularly limited, and examples thereof include Brazil, Colombia, Tanzania, and mocha. Examples of coffee types include Arabica and Robusta. One kind of green coffee beans may be used or a plurality of kinds may be blended.

  In order to add the raw coffee bean extract to the roasted coffee bean extract, it is preferably performed at a temperature of 80 ° C. or lower, and further 30 to 60 ° C., in order to make the components in the raw coffee bean extract act effectively. The addition amount is preferably 0.1% to 50%, more preferably 0.5% to 10%, and particularly preferably 1% to 5% with respect to the roasted coffee bean extract. Specifically, the raw coffee bean extract may be added to the roasted coffee bean extract and stirred. The stirring time varies depending on conditions, but about 1 minute to 5 hours is sufficient.

  After adding the raw coffee bean extract, it is desirable to terminate the reaction by heating when the hydroxyhydroquinone content is sufficiently reduced in order to reduce the hydroxyhydroquinone content and maintain the chlorogenic acid content. . As the heat treatment, it is convenient to heat to 80 ° C. or higher, and further 90 to 100 ° C.

  The roasted coffee bean extract obtained by the above treatment can be used as a coffee beverage as it is, but can also be used as a container-packed coffee beverage, and further as a soluble coffee beverage. The coffee beverage composition in the present invention includes these packaged coffee beverages and soluble coffee beverages. In the case of a packaged beverage, it is preferable to use a container that is impermeable to oxygen.

  By the method of the present invention, the hydroxyhydroquinone content in the coffee beverage composition can be reduced to less than 0.1% by mass of the amount of chlorogenic acids. If the amount of hydroxyhydroquinone is less than 0.1% by mass relative to the amount of chlorogenic acids, the blood pressure lowering action of chlorogenic acids is sufficiently exhibited. More preferably, it is 0.01 mass% or less. If the amount of hydroxyhydroquinone is 0.01% by mass or less based on the amount of chlorogenic acids, the blood pressure lowering action of chlorogenic acid is not suppressed at all. Here, the hydroxyhydroquinone content in the coffee beverage composition obtained according to the present invention may be zero.

The hydroxyhydroquinone content can be measured by high performance liquid chromatography (HPLC). As a detection means in HPLC, UV detection is generally used, but it can also be detected with higher sensitivity by CL (chemiluminescence) detection, EC (electrochemical) detection, LC-Mass detection, or the like. In addition, in measuring the hydroxyhydroquinone content by HPLC, it can also measure after concentrating a coffee drink.
In measuring the amount of hydroxyhydroquinone, in the case of a packaged beverage, immediately after opening the can, for example, hydrochloric acid is added so that it becomes 0.1 N (regulation), or 0.1 N hydrochloric acid / sodium hydroxide buffer is used. It is preferable to measure in a system.

The coffee beverage composition obtained by the present invention preferably contains 0.01 to 10% by mass of chlorogenic acids in terms of blood pressure lowering action and taste. In the case of a coffee beverage composition in the form of drinking as it is, such as a container-packed coffee beverage, it contains 0.01 to 1% by mass, more preferably 0.05 to 1% by mass, especially 0.1 to 1% by mass of chlorogenic acids. Is preferred. The soluble coffee composition preferably contains 0.1 to 10% by mass, more preferably 0.5 to 10% by mass, and particularly preferably 1 to 10% by mass of chlorogenic acids. (A) The chlorogenic acids include (A ¹ ) monocaffeoylquinic acid, (A ² ) ferulaquinic acid, and (A ³ ) dicaffeoylquinic acid. Here, (A ¹ ) monocaffeoylquinic acid includes at least one selected from 3-caffeoylquinic acid, 4-caffeoylquinic acid and 5-caffeoylquinic acid. Examples of (A ² ) ferulquinic acid include one or more selected from 3-ferlaquinic acid, 4-ferlaquinic acid and 3-ferlaquinic acid. (A ³ ) Examples of dicaffeoylquinic acid include one or more selected from 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid.

  The coffee beverage composition of the present invention preferably contains a normal coffee component as it is, except for reducing the hydroxyhydroquinone content.

  The coffee beverage composition of the present invention preferably contains 30 to 300 mg / 100 g of potassium, preferably 40 to 250 mg / 100 g, more preferably 50 to 200 mg / 100 g. The potassium concentration can be measured by atomic absorption spectrophotometry.

  The coffee beverage composition of the present invention refers to one using 1 g or more of coffee beans per 100 g. Preferably, 2.5 g or more of coffee beans are used. More preferably, 5 g or more of coffee beans are used.

  If desired, the coffee beverage composition of the present invention is added with sugars such as sucrose, glucose, fructose, xylose, fructose glucose solution, sugar alcohol, milk components, antioxidants, pH adjusters, emulsifiers, fragrances and the like. be able to. Examples of the milk component include raw milk, cow milk, whole milk powder, skim milk powder, fresh cream, concentrated milk, skimmed milk, partially skimmed milk, and milk. The pH of the coffee beverage composition of the present invention is preferably 3 to 7, more preferably 4 to 7, particularly 5 to 7 in terms of beverage stability.

  The soluble coffee composition is a powdered food such as powdered instant coffee powder. Instant coffee powder can be manufactured according to a conventional method. For example, a coffee extract is sprayed from a nozzle and dropped in hot air at about 210 to 310 ° C. to form a porous, water-soluble coffee powder (spray dry), or the coffee extract is liquid nitrogen or a freezer It is possible to obtain a dry powder by freeze drying (freeze drying) or the like by freezing with, etc., pulverizing, sieving and then sublimating the moisture in a vacuum to bring the moisture to 3% or less.

  The coffee beverage composition or soluble coffee of the present invention can be packed in containers such as PET bottles, cans (aluminum, steel), paper, retort pouches, bottles (glass) and the like. In this case, the coffee beverage composition of the present invention can be packed in a container as it is to make a 50 to 2500 mL packaged beverage. The soluble coffee of the present invention can be taken by dissolving in 25 to 500 mL of water or hot water per gram.

Reference example 1
(A) A coffee beverage composition having a reduced hydroxyhydroquinone content was produced as follows. 2.5 g of instant coffee (Nescafe caffeine-less , trade name ) was applied to a column packed with 500 g of ODS filler (YMC GEL ODS-A pore size 6 nm, particle size 150 μm), and hydroxyhydroquinone with 6 L of 0.5% acetic acid water. The fraction containing chlorogenic acids and other components was eluted with 6 L of methanol. Fraction A containing chlorogenic acids and other components was completely free of methanol by lyophilization. 0.933 g of fraction A was obtained from 2.5 g of instant coffee.

(B) The analysis method of chlorogenic acids and hydroxyhydroquinone in the coffee beverage composition is as follows. The analytical instrument used was HPLC (Shimadzu Corporation). The model numbers of the unit units are as follows. Detector: SPD-M10A, Oven: CTO-10AC, Pump: LC-10AD, Autosampler: SIL-10AD, Column: Inertsil OD
S-2 Inner diameter 4.6 mm × length 250 mm.
The analysis conditions are as follows. Sample injection volume: 10 μL, flow rate: 1.0 mL / min, ultraviolet absorption photometer detection wavelength: 325 nm (chlorogenic acids), 290 nm (hydroxyhydroquinone), eluent A: 0.05 M acetic acid 3% acetonitrile solution, eluent B: 0.05M acetic acid 100% acetonitrile solution

Concentration gradient condition Time Eluent A Eluent B
0 minutes 100% 0%
20 minutes 80% 20%
35 minutes 80% 20%
45 minutes 0% 100%
60 minutes 0% 100%
70 minutes 100% 0%
120 minutes 100% 0%

Retention time of chlorogenic acids (unit: minutes) (A ¹ ) Monocaffeoylquinic acid: 17.9, 20.4, 22.0, 3 points in total (A ² ) Ferlaquinic acid: 22.8, 25.8, 27.0 total 3 points (A ³ ) dicaffeoylquinic acid: 32.3, 33.0, 35.8 total 3 points From the area determined here, 5-caffeoylquinic acid is the standard substance, and the mass %.
Retention time of hydroxyhydroquinone: 5.5 minutes. From the area determined here, hydroxyhydroquinone was used as a standard substance, and the mass% was determined.
Table 1 shows the total chlorogenic acid amount and hydroxyhydroquinone amount of instant coffee and fraction A produced in Reference Example 1 (a).

Reference example 2
Blood pressure lowering evaluation i) Experimental materials and methods (a) A non-invasive blood pressure measuring device for rats (manufactured by Softron Co., Ltd.) commercially available for 12 consecutive weeks on male spontaneously hypertensive rats (SHR) for 5 weeks. The blood pressure measurement was used to make the rat sufficiently accustomed to blood pressure manipulation, and then the evaluation test was measured. All rats were housed under conditions of 25 ± 1 ° C., 55 ± 10% relative humidity, and 12 hours of illumination (7 am to 7 pm) (rat room breeding room).

(B) Administration method and dose: In the test group, fraction A obtained by removing hydroxyhydroquinone from instant coffee was used as the administration material. The control group used instant coffee. Fraction A instant coffees were each dissolved in physiological saline to prepare a total chlorogenic acid amount of 200 mg / kg. The administration method was oral administration using an oral sonde. The dose was 5 mL / animal.

(C) Test method: 3-6 SHRs were used per group. The systolic blood pressure of the tail vein before and 12 hours after oral administration was measured, and the blood pressure change rate after 12 hours was calculated from the blood pressure before administration.

(D) Statistical processing method: The measurement results obtained were subjected to Student's t-test representing the mean value and standard error, and the significance level was 5%.

ii) Results As is apparent from Table 2, by taking a coffee beverage composition with a reduced hydroxyhydroquinone content, a significant decrease in blood pressure was observed compared to the case of taking normal instant coffee. .

Reference example 3
Evaluation of blood pressure drop i) Experimental materials and methods (a) Male spontaneously hypertensive rats (SHR) 12 weeks old were preliminarily raised in the same manner as in Reference Example 2.

(B) Administration method and dose: In the control group, physiological saline was orally administered. In the comparative group, a green coffee bean extract (flavor holder FH1041 , trade name : manufactured by Hasegawa Fragrance Co., Ltd.) containing chlorogenic acid as a main component was used. The dose was prepared so that the total amount of chlorogenic acid was 300 mg / kg. In test group 1, FH1041 was prepared so as to give a total chlorogenic acid amount of 300 mg / kg, and hydroxyhydroquinone 0.03 mg / kg (0.01% with respect to the total chlorogenic acid amount). In test group 2, FH1041 is 300 mg / kg as the total amount of chlorogenic acid, hydroxyhydroquinone is 0.3 mg / kg (0.1% with respect to the total chlorogenic acid amount), and in test group 3, FH1041 is the total amount of chlorogenic acid. As a dose of 300 mg / kg and hydroxyhydroquinone of 3 mg / kg (1% with respect to the total amount of chlorogenic acid). The administration method was oral administration using an oral sonde. The dose was 5 mL / animal.

(C) Test method: Three SHRs were used per group. The systolic blood pressure of the tail vein before and 12 hours after oral administration was measured, and the blood pressure change rate after 12 hours was calculated from the blood pressure before administration.

(D) Statistical processing method; the obtained measurement results were expressed as an average value and standard error, and subjected to a multigroup test (Scheffe), and the significance level was set to 5%.
ii) Results As can be seen from Table 3, the addition of hydroxyhydroquinone to chlorogenic acid inhibited the blood pressure drop of chlorogenic acid.

Example 1
Guatemalan green beans were pulverized with a blender and extracted with 5 times 50 mM phosphate buffer solution (pH 6.8) with stirring for 20 minutes under ice cooling. Thereafter, the supernatant was collected by centrifugation to obtain a fresh coffee bean extract.

Charge 2L of distilled water into a 3L stainless steel beaker, bring the water temperature to 40 ° C in a constant temperature bath of 40 ° C, 1.43% concentration of instant coffee (Nescafe Gold Blend Caffeineless , trademark name ) (total chlorogenic acid content 660mg / L, hydroxyhydroquinone content 7 mg / L).
Thereafter, the mixture was vigorously stirred with a stirrer, and green coffee bean extract was added at various concentrations to react.
After reaction for a predetermined time, the reaction solution was immersed in a hot bath at 98 ° C. with stirring for 15 minutes to stop the reaction, and then cooled on ice.
Chlorogenic acids and hydroxyhydroquinone were quantified by HPLC.

(1) Analysis of chlorogenic acids <Analytical instrument> HPLC (Shimadzu Corporation) was used.
The model numbers of the unit units are as follows.
Detector: SPD-10A
Pump: LC-10AT
Auto sampler: SIL-10AD
Column: Inertsil ODS-2 (φ4.6 mm × 250 mm, GL Science)
<Analysis conditions>
Sample injection volume: 10 μL
Flow rate: 0.3mL / min
Ultraviolet absorptiometer detection wavelength: 325nm
Eluent A: 0.05M acetic acid 3% acetonitrile aqueous solution Eluent B: 0.05M acetic acid 100% acetonitrile solution

Concentration gradient condition Time Eluent A Eluent B
0 minutes 100% 0%
20 minutes 80% 20%
35 minutes 80% 20%
45 minutes 0% 100%
60 minutes 0% 100%
70 minutes 100% 0%
120 minutes 100% 0%
The retention time of chlorogenic acids is
3-caffeoylquinic acid (3-CQA): 17.9 min.
5-caffeoylquinic acid (5-CQA): 20.4 min,
4-Caffeoylquinic acid (5-CQA): 22.0 min.
3-ferylquinic acid (3-FQA): 22.8 min.
5-ferylquinic acid (5-FQA): 25.8 min.
4-ferylquinic acid (4-FQA): 27.0 min.
3,5-dicaffeylquinic acid (3,5-diCQA): 32.3 min.
3,4 dicaffeyl quinic acid (3,4-diCQA): 33.0 min,
4,5-dicaffeylquinic acid (4,5-diCQA): 35.8 min
From the area% obtained here, 5-CQA was used as a standard substance, and the weight% was obtained.

(2) Analysis of hydroxyhydroquinone The same instrument as in the analysis of chlorogenic acid was used.
<Analysis conditions>
Sample injection volume: 50 μL
Flow rate: 1.0mL / min
UV absorption photometer detection wavelength: 258nm
Eluent A: 0.05M acetic acid aqueous solution Eluent B: 0.05M acetic acid 100% acetonitrile solution

Concentration gradient condition Time Eluent A Eluent B
0 minutes 100% 0%
15 minutes 100% 0%
25 minutes 0% 100%
35 minutes 0% 100%
45 minutes 100% 0%
60 minutes 100% 0%
From the area% obtained here, the weight% was obtained using a standard substance.
Retention time of hydroxyhydroquinone; 6.8min

  The results are shown in FIGS. As is apparent from the results of FIGS. 1 and 2, it is understood that hydroxyhydroquinone can be removed without impairing the content of chlorogenic acids by allowing a green coffee bean extract to act on coffee.

It is the graph which showed the relationship between the reaction time in various green coffee bean extract concentration, and the residual rate of hydroxyhydroquinone. It is the graph which showed the relationship between the reaction time in various raw coffee bean extract density | concentrations, and the residual rate of the total amount of chlorogenic acids.

Claims (3)

To the roasted coffee bean extract , fresh coffee bean extract extracted at a temperature of 30 ° C. or less from under ice-cooling is added at a temperature of 30 to 60 ° C., stirred for 1 to 60 minutes , and then heated to 80 to 100 ° C. A method for producing a coffee beverage composition having a reduced hydroxyhydroquinone content, characterized by heating . Hydroxyhydroquinone content of the coffee beverage composition is, method according to claim 1 Symbol placement is less than 0.1 wt% of the amount of chlorogenic acids. The method according to claim 1 or 2, wherein the content of chlorogenic acids in the coffee beverage composition is 0.01 to 10% by mass.