JP5237520B2 - Chlorogenic acid-containing beverage - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a chlorogenic acid-containing beverage, particularly a chlorogenic acid-containing beverage that allows daily intake of physiologically favorable chlorogenic acids and that does not cause excessive consumption of caffeine.

Conventionally, coffee beans are known to contain various antioxidants and physiologically active substances. For example, it is known that chlorogenic acids and chlorogenic acids such as caffeic acid, ferulic acid, p-coumaric acid, isochlorogenic acids and neochlorogenic acids exist. Moreover, there is caffeine as a base, and caffeine is contained in about 1-3% (dry weight basis, COFFEE Volume 1: Chemistry, Elsevier Applied Science Publisher Ltd.).
There are the following reports on the physiological improvement effect on the human body by ingesting foods containing chlorogenic acids derived from raw coffee bean extract. Digestibility improving effect by suppressing gastric acid secretion when ingested about 500 mg / day (Japanese Patent Publication No. 63-502319: coffee and its production method), Inhibiting effect on increase in blood glucose level by ingesting 400 to 1000 mg / day Lipid metabolism improving agent) and 140-280 mg / day intake of blood pressure increase effect (Tatsuo Saito et al., Medicine and pharmacy, 47 (1): 67-74,2002, Effects on human blood pressure of beverage containing fresh coffee bean extract (Effect) has confirmed the effectiveness. Furthermore, LD50 is determined to be 2000 mg / kg or more in an acute toxicity test using a coffee seed extract containing chlorogenic acids as an essential component (Japanese Patent Laid-Open No. Hei 8-92057), which is very high in safety. Has been confirmed. In order to obtain a physiological improvement effect from the descriptions in these documents, it is necessary to take chlorogenic acids at 140 mg / day or more. On the other hand, when chlorogenic acids are mixed in a large amount, the miscellaneous taste becomes strong. Considering the influence on the taste of the coexisting food composition, a drinking level of 5000 mg or less per 100 ml of aqueous solution is suitable.

  Caffeine is also known as a physiologically active ingredient. As physiological effects of caffeine intake, effects such as a cardiotonic effect and a diuretic effect are known which bring an excitatory effect on the central nerve, improve exercise ability, and so on. In addition, it is approved for use as a medicine, and the usual dose is 200 mg once and 500 mg per day (Ninth Pharmacopoeia, Yodogawa Shoten Co., Ltd.). The normal dose as used herein refers to an oral dose for an adult in an amount that can be expected to have a therapeutic effect when the drug is most commonly used. For this reason, a drinking dose of 200 mg once or 500 mg daily is considered to be sufficient to provide the physiological effects of caffeine. If this is significantly exceeded, there is concern about insomnia and other effects.

As a method for obtaining an extract containing chlorogenic acids from coffee beans, for example, raw coffee bean powder is extracted with hot water under reflux, and the resulting aqueous extract is concentrated to a concentrated solution or dried. (Patent Document 1), a method of pulverizing raw coffee beans to 100 μm or less, degreasing and then extracting with hot water (Patent Document 2), fresh coffee beans with water or hot water in which reducing substances are dissolved A method of extraction (Patent Document 3), a method of extracting a ground coffee bean pulverized product with an aqueous solution of ethyl alcohol of 40 wt% or more and making the extracted solution into a concentrated solution or drying to make a powder (Patent Document 4) Etc. are known. In the extraction method of chlorogenic acids described in the above document, caffeine is extracted simultaneously with the chlorogenic acids, so the amount of caffeine reaches 28 to 55% with respect to the weight composition of the chlorogenic acids (Patent Document 4). In order to solve this problem, as a method of decaffeination from the raw coffee bean extract, a method of adsorbing and removing caffeine from the raw coffee extract using a cation exchange resin, activated carbon or the like is also disclosed (patent) Documents 5 to 7) show that such a method is an easy method from the viewpoint of industrial implementation because it requires a very complicated process / work for the purpose of food use. Absent.
Japanese Patent Publication No.61-30549 JP-A-62-111671 JP-A-5-236918 JP-A-8-157816 Japanese Patent Laid-Open No. 4-145048 JP-A-4-145049 JP-A-5-153910

  By adding an extract from coffee beans that has not undergone caffeine removal according to the conventional method to increase the chlorogenic acid content of the beverage, and trying to obtain the effectiveness by ingesting this, originally in the beverage before addition The total amount of caffeine contained in the extract and caffeine contained in the extract significantly increases the amount of caffeine, which may cause secondary effects such as excitability and diuresis in normal drinking. . In addition, if you try to maintain a level where caffeine does not appear, the amount of chlorogenic acids in the beverage will decrease, and ingesting an amount that is effective for the expression of the effect will require a large amount of drinking and should be done on a daily basis. It becomes difficult. Therefore, a composition having a formulation that ensures the physiological improvement effect of chlorogenic acids and suppresses the stimulating action of caffeine is desired. Accordingly, it is an object of the present invention to provide a beverage rich in chlorogenic acids that can be quoted on a daily basis without fear of overdose of caffeine.

The inventors of the present invention focused on decaffeinated coffee beans as a result of intensive studies to solve the above problems. The inventors measured the chlorogenic acids and caffeine content in commercially available decaffeinated coffee beans by the following analytical method using HPLC (high performance liquid chromatography). It was found that the brewed green coffee beans still contain sufficient chlorogenic acids.
Analysis method of chlorogenic acids Using an ODS-2 reverse phase column, elution was carried out with a gradient of eluent A (0.05 M acetic acid 3 vol% acetonitrile aqueous solution) and eluent B (0.05 M acetic acid 100 vol% acetonitrile solution). The standard product and the retention time were compared and identified. Colombian coffee beans that were not decaffeinated were measured in the same manner as a control. With respect to the area% obtained here, the weight% was obtained with respect to chlorogenic acids using caffeoylquinic acid at the 5-position as a standard substance. The analysis results are shown in Table 1.

  In decaffeinated green beans, the content of chlorogenic acids is reduced by about 24% compared to raw green coffee beans, but there is a change in the type of chlorogenic acids contained in green coffee beans. Absent. That is, it was found that the decaffeinated coffee noticed by the present inventors contained chlorogenic acids in spite of containing almost no caffeine.

  Therefore, by extracting from this bean using an aqueous solvent extract, and adding the extract to a beverage that is easy to obtain daily drinking habits, the necessary chlorogenic acids can be improved and contained in the beverage. By obtaining a composition balanced with caffeine, it was found that the above problems could be solved, and the present invention was completed.

Accordingly, aspects of the present invention are as follows:
1. A liquid beverage containing chlorogenic acids, comprising chlorogenic acids extracted from decaffeinated coffee beans, wherein the ratio of chlorogenic acids to caffeine contained in the beverage is 2 or more, and Content is 0.1 weight% or more on the basis of the weight of a drink, The said liquid drink characterized by the above-mentioned.
2. 2. The liquid beverage according to 1 above, wherein the liquid beverage is one of liquid green tea, liquid oolong tea, liquid black tea, or liquid coffee.
3. Roasted and ground coffee containing chlorogenic acids, wherein chlorogenic acids extracted from decaffeinated coffee beans are added, and the ratio of chlorogenic acids and caffeine contained in the roasted and ground coffee is 2 or more The roasted and ground coffee characterized by being.
4). A soluble powdered coffee containing chlorogenic acids, wherein chlorogenic acids extracted from decaffeinated coffee beans are added, and the chlorogenic acids contained in the soluble powdered coffee are 5.0 based on the weight of the soluble powdered coffee. The soluble powdered coffee according to claim 1, wherein the ratio of chlorogenic acids and caffeine contained in the soluble powdered coffee is 2% or more.
5. 5. A soluble powdered coffee mix comprising the soluble powdered coffee of claim 4, sugar and milk components.
6). A beverage raw material containing chlorogenic acids, which is provided with chlorogenic acids extracted from decaffeinated coffee beans, and the chlorogenic acids contained in the beverage raw material is 5.0% by weight or more based on the weight of the beverage raw material And the ratio of chlorogenic acids and caffeine contained in the beverage raw material is 2 or more.
7. The beverage material according to 6 above, wherein the beverage material is green tea leaf, oolong tea leaf, black tea leaf, soluble powder green tea, soluble powder oolong tea, soluble powder black tea.
8). The liquid according to any one of the above, wherein the caffeine contained in the decaffeinated coffee beans is 0.2% by weight or less based on the weight of the decaffeinated coffee beans. Beverages, roasted and ground coffee, soluble powdered coffee, soluble powdered coffee mix, or beverage ingredients.

  ADVANTAGE OF THE INVENTION According to this invention, the drink rich in the chlorogenic acid extracted from the coffee bean without the fear of irritation | stimulation by caffeine is provided. Therefore, chlorogenic acids having a favorable physiological effect can be taken on a daily basis, and excessive consumption of caffeine can be avoided.

Next, the contents of the present invention will be described in detail.
In the present invention, “decaffeinated coffee beans” generally means coffee beans that have been subjected to a process of extracting caffeine from raw coffee beans by a conventional method. Examples of a method for decaffeination from coffee beans include a method for extracting caffeine from green coffee beans using water, methylene chloride or supercritical carbon dioxide as a solvent. In order to produce decaffeinated coffee beans, water extraction and supercritical carbon dioxide extraction are particularly preferred in view of food safety. The temperature at which caffeine is extracted from green coffee beans is preferably about 50 to 100 ° C, more preferably about 70 to 90 ° C. Furthermore, in the present invention, beans obtained by roasting the above-mentioned “decaffeinated coffee beans” to an extremely shallow roast are also included in the “decaffeinated coffee beans” in a broad sense. In addition, extremely shallow roasting of coffee beans refers to roasting using a roasting machine commonly used by those skilled in the art in a roasting time of less than 3 minutes. By making the coffee beans decaffeinated in this way, the extraction process of chlorogenic acids described below is facilitated.

The “decaffeinated coffee beans” of the present invention preferably have a caffeine content of 0.2% by weight or less, more preferably about 0.001 to 0.1% by weight.
In the present invention, there are no particular restrictions on the type and production area of coffee beans to be decaffeinated, and any coffee beans such as Arabica, Robusta, and Riberica can be used, and coffee beans from any origin such as Brazil and Colombia can be used. It is possible to use only one kind of bean alone or two or more kinds of blended beans. Moreover, since it can be used even if it is a poor quality coffee bean or a small-sized coffee bean normally disposed of as having no commercial value, the coffee bean can be effectively used.

  In the present invention, the term “chlorogenic acids” means 3-, 4- or 5-caffeoylquinic acid as well as neochlorogenic acid, cryptochlorogenic acid, isochlorogenic acid isomers (3,4, 3,5- or 4,5-dicaffeoylquinic acid), caffeic acid, ferulic acid, p-coumaric acid and the like, and a mixture of a plurality of compounds generally referred to as “chlorogenic acid compounds”. That is, the term “chlorogenic acids extracted from decaffeinated coffee beans” means that chlorogenic acids extracted from fresh coffee beans extracted from fresh coffee beans by the above-described method and extracted again. Means a mixture or composition of As a method for extracting chlorogenic acids from decaffeinated coffee beans, extraction is performed using water or an aqueous ethanol solution (ethanol concentration of 60% by weight or less), preferably an ethanol aqueous solution having an ethanol concentration of about 30 to 60% by weight as an extraction solvent. A method is mentioned. The extraction temperature at this time is preferably 70 to 100 ° C., more preferably the boiling temperature of the solvent used. Although the extraction time depends on the amount of decaffeinated coffee beans and the amount of solvent used, it is usually desirable to carry out the extraction for 3 hours or longer.

  For example, after separating the extract extracted from the decaffeinated coffee beans by a method such as screen or filtration, decantation or centrifugation is performed to remove insoluble solids in the extract. This extract can be further subjected to post-treatment such as decolorization and deodorization. Water or an aqueous solvent is removed from the extract by vacuum concentration or freeze concentration as necessary. Furthermore, it is desirable to form a solid powder by spray drying or vacuum drying as necessary. In this way, the “chlorogenic acids” in the present invention can be obtained from decaffeinated coffee beans.

  A chlorogenic acid extracted from coffee beans decaffeinated as described above can be mixed with a liquid beverage to produce a liquid beverage containing chlorogenic acids. As described above, chlorogenic acids extracted from decaffeinated coffee beans can usually be mixed and dissolved in a desired liquid beverage of chlorogenic acids in a dry powder state. As shown in Table 1 above, since chlorogenic acids extracted from decaffeinated coffee beans contain almost no caffeine, mixing this with a liquid beverage increases the amount of caffeine in the liquid beverage. It is possible to increase only the amount of chlorogenic acids without. That is, only the health promoting effect of chlorogenic acids can be enhanced without enhancing the stimulating action of caffeine in a liquid beverage.

  The liquid beverage according to the present invention is characterized in that the ratio of chlorogenic acids and caffeine contained in the liquid beverage (meaning a weight ratio unless otherwise specified) is 2 or more. “The ratio of chlorogenic acids and caffeine contained in the liquid beverage is 2 or more” means that the liquid beverage contains chlorogenic acids twice or more of caffeine. As described above, in the present invention, in order to mix chlorogenic acids extracted from decaffeinated coffee beans with a liquid beverage, to produce a beverage in which only chlorogenic acids are increased without increasing the amount of caffeine. Can do. At this time, the ratio of chlorogenic acids to caffeine can be adjusted to 2 or more, preferably 2 to 200. Furthermore, the liquid beverage in the present invention preferably contains 0.1% by weight or more of chlorogenic acids, and particularly preferably contains 0.1 to 5% by weight, while maximizing the effect of contributing to the health of chlorogenic acids. It becomes a liquid beverage with flavor. The liquid beverage of the present invention is preferably one of liquid green tea, liquid oolong tea, liquid black tea, or liquid coffee.

  The amount of chlorogenic acids added to the liquid beverage varies depending on the amount of caffeine and chlorogenic acids contained in the beverage. For example, Table 2 below shows the amounts of caffeine and chlorogenic acids contained in 100 ml of a drink with high habitability.

  According to Table 1, the caffeine content of ordinary beverages is often less than 100 milligrams per 100 milliliters, and the ratio of chlorogenic acids to caffeine is about 1-2. Therefore, when taking a liquid coffee drink as an example, when taking 100 milliliters per cup, it is necessary to drink about 2.4 cups in order to take 140 milligrams of chlorogenic acids per day. In intake amounts to about 147 milligrams. Therefore, if the chlorogenic acids extracted from decaffeinated coffee beans of the present invention are added to the liquid coffee beverage so that the content of chlorogenic acids per 100 milliliters is, for example, 70 milligrams, liquid coffee per day It is possible to take 140 milligrams of chlorogenic acids by simply drinking two drinks. Since the chlorogenic acids added in the present invention contain almost no caffeine, there is no possibility that the content of caffeine will be increased unnecessarily even if it is added to the liquid beverage in this way. The liquid beverage of the present invention, which can arbitrarily increase the content of chlorogenic acids without increasing the content of caffeine, does not cause excessive consumption of caffeine, and can efficiently consume chlorogenic acids Is a good drink.

  Another aspect of the present invention is roast and ground coffee containing chlorogenic acids extracted from decaffeinated coffee beans. “Roasted and ground coffee” means a coffee beverage raw material obtained by roasting and grinding coffee beans. As a method of roasting coffee beans, there is a method of extremely shallow roasting, shallow roasting, medium roasting, and deep roasting using a commonly used roasting machine (directly, hot air, far red, charcoal fire type, etc.) . Moreover, the method of grind | pulverizing the roasted coffee beans includes the method of grind | pulverizing using a general grinder, a mill (A grinding mill, a cutting mill, a mixer mill, a roll mill, etc.). The ground coffee includes various shapes such as coarse ground, medium coarse ground, medium ground, medium fine ground, and fine ground. The roasted and ground coffee containing the chlorogenic acids extracted from decaffeinated coffee of the present invention by mixing the chlorogenic acids extracted from the above decaffeinated coffee beans with roasted and ground coffee and mixing them. Can be obtained. The roasted and ground coffee containing chlorogenic acids of the present invention preferably has a ratio of chlorogenic acids to caffeine of 2 or more. From the viewpoint of flavor, 2 to 100 is particularly preferable. By extracting the roasted roasted coffee containing chlorogenic acids used in the present invention with water, the liquid coffee (regular coffee) containing the chlorogenic acids of the present invention can be obtained.

  Another aspect of the present invention is soluble powdered coffee containing chlorogenic acids extracted from decaffeinated coffee beans. “Soluble powder coffee” is coffee obtained by extracting the above-mentioned roasted and ground coffee with water and concentrating it if necessary and then drying it into powder. Generally, instant coffee Are collectively called. Concentrate the coffee extract using a vacuum concentrator, freeze concentrator, etc., and then concentrate the resulting concentrate using a spray-drying method, or vacuum freeze by drying the concentrate and freezing it into granules. The desired soluble powdered coffee can be obtained by drying by a drying method or the like. By adding and mixing chlorogenic acids extracted from decaffeinated coffee beans of the present invention to soluble powdered coffee, the ratio of chlorogenic acids to caffeine is high and contains a large amount of chlorogenic acids. The above soluble powder coffee can be produced. In addition, in the process of producing soluble powdered coffee, the same soluble powdered coffee can be produced by adding and dissolving a raw coffee bean extract containing chlorogenic acids before drying the coffee extract and drying it. Can do.

  Since the chlorogenic acids extracted from decaffeinated coffee beans used in the present invention contain almost no caffeine, there is no possibility of unduly increasing the caffeine content of the soluble powdered coffee to which this is added. The soluble powdered coffee of the present invention can be dissolved in water to produce a coffee beverage (instant coffee beverage) with enhanced chlorogenic acids. A soluble powder coffee mix (hereinafter also simply referred to as a coffee mix) in which a predetermined amount of sugar, instant creaming powder, whole milk powder or the like is added to the above-described soluble powder coffee is also widely used in the soluble powder coffee of the present invention. Shall be included.

  Another aspect of the present invention is a beverage ingredient containing chlorogenic acids extracted from decaffeinated coffee beans. Examples of the beverage material of the present invention include green tea leaves, oolong tea leaves, black tea leaves, soluble powder green tea, soluble powder oolong tea, and soluble powder black tea. The coffee and tea leaves used as the beverage raw material of the present invention are not particularly limited in kind and production area, and two or more kinds may be blended and used. In addition, green tea may be processed in any manner such as sencha, roasted tea, and matcha. By adding / mixing chlorogenic acids extracted from decaffeinated coffee beans used in the present invention to these beverage ingredients, preferably chlorogenic acids are 5.0% by weight or more, chlorogenic acids and caffeine And the ratio can be 3 or more. Since the chlorogenic acids extracted from decaffeinated coffee used in the present invention contain almost no caffeine, there is no risk of unduly increasing the caffeine content of the beverage material to which it is added. A desired liquid beverage can be obtained by extracting the beverage raw material of the present invention with water or mixing it with water.

  To the liquid beverage of the present invention, sugars such as sucrose, glucose, fructose, xylose, fructose glucose solution, sugar alcohol, milk components, antioxidants, pH adjusters, emulsifiers, fragrances, etc. are added as necessary. be able to. When milk components are used, raw milk, cow milk, whole milk powder, skimmed milk powder, fresh cream, concentrated milk, skimmed milk, partially skimmed milk, condensed milk and the like are used.

  The liquid coffee beverage according to the present invention may have a pH of 3 to 7, preferably a pH of 4 to 7, and more preferably a pH of 5 to 7 in terms of beverage stability. Examples of the antioxidant include ascorbic acid or a salt thereof, erythorbic acid or a salt thereof, among which ascorbic acid or a salt thereof is particularly preferable. When using an emulsifier, sucrose fatty acid ester, glycerin fatty acid ester, microcrystalline cellulose, lecithin, sorbitan fatty acid ester, polyglycerin fatty acid ester and the like are preferable.

  The liquid beverage of the present invention can be sold in containers such as cans, bottles, and polyethylene terephthalate (PET). The liquid beverage of the present invention may be any of beverages such as liquid green tea, liquid oolong tea, liquid black tea, and liquid coffee. Commercially, these beverages are distributed in the form of containerized beverages. Preferably the container is sterilized and filled with the liquid beverage of the present invention. Examples of the container used for filling the liquid beverage of the present invention include polyethylene terephthalate (PET) bottles, cans (aluminum cans, steel cans), paper, retort pouches, glass bottles and the like. If desired, the sterilization treatment is carried out under the sterilization conditions defined in the Food Sanitation Law if the container can be sterilized by heating after filling the container like a metal can. For items such as PET bottles and paper containers that cannot be sterilized by retort, sterilize under the same conditions as those prescribed in the Food Sanitation Law in advance. A method such as filling the container is adopted. In addition, after sterilization under heat, the pH can be returned to neutral under aseptic conditions, or after sterilization under heat under neutral conditions, the pH can be returned to acidity under aseptic conditions.

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.
[Example 1]
Colombian coffee beans that were decaffeinated 97% by the so-called Swiss water formula (EP008398, A. Fischer et al., 1979) were used as coffee beans that were decaffeinated by extraction of chlorogenic acids . 1 kg of decaffeinated coffee beans is put into a 10 L Erlenmeyer flask, and this is extracted for 3 hours under reflux using 5 L of 50 wt% hot ethanol aqueous solution heated to 80 ° C., and the resulting extract is rotary While heating to 70 ° C. with a vacuum evaporator of the formula, the solution was concentrated about 5 times by volume to finally obtain 3 L of a concentrated liquid containing a fresh coffee bean extract.

This was dried in a vacuum dryer for 24 hours to obtain 0.28 kg of a dried product. In addition, a dried product was similarly obtained for Colombian coffee beans that had not been decaffeinated.
These were analyzed by a high performance liquid chromatography method to determine the contents of caffeine and chlorogenic acids. The composition of the extract is shown in Table 3.

Thus, a green coffee bean extract containing almost no caffeine and containing a large amount of chlorogenic acids was obtained.
Production of Coffee Beverage Next, a PET bottled coffee beverage was produced by the following method. Place 10 kg of roasted coffee beans in a basket-type extraction container, supply hot water at 80 kg / hr under atmospheric pressure, cool to 35 ° C immediately after extraction, and use a ball-type centrifuge (SA-20 manufactured by Westphalia) The insoluble solid content was removed to obtain an extracted roasted coffee bean extract having a solid content concentration of 22.4%. Using 2 kg of this extract, it was diluted with water to a coffee solid content concentration of 1.1% by weight, 0.11 kg of chlorogenic acid-containing extract was added thereto, sugar was further added, and the pH was adjusted to 5.5 with sodium bicarbonate. This was subjected to UHT sterilization (135 ° C, 30 seconds) with a plate heat exchanger, cooled to a temperature of about 80 ° C, and aseptically filled into PET bottles. Immediately after filling, cooled to room temperature with water. did. As a result, a PET bottled coffee beverage containing 142 mg of chlorogenic acids and 63 mg of caffeine per 100 g was obtained.
[Example 2]
Production of roasted and ground coffee and roasted and ground coffee extract Colombian-produced coffee beans were put in 1 kg using a small roasting machine (manufactured by Fuji Royal: Type R-101) to obtain 0.85 kg of roasted beans. 5 g of the chlorogenic acid-containing extract of Example 1 was added to and uniformly mixed with 100 g of roasted and ground coffee beans that had been ground to an average particle size of 720 μm with a grinder (made by Ditting: KFA-903). 32 g of this roasted and ground coffee bean was extracted with 560 ml of hot water using a paper drip to obtain 514 ml of an extract. As a result of analysis by HLPC, a roasted and ground coffee drink containing 140 mg of chlorogenic acids and 54 mg of caffeine per 100 ml was obtained.
Example 3
Production of soluble powder coffee and soluble powder coffee beverage The coffee bean extract of Example 1 was pulverized by a pulverizer (manufactured by Ditting: KFA-903), and the fine powder that passed through the 50 mesh screen was recovered. To 100 g of the soluble powdered coffee obtained by spray drying, 10 g of finely sieved powder was added and mixed uniformly. 2.0 g of this instant coffee preparation powder was taken and dissolved in 120 ml of hot water for drinking.
Example 4
950L of hot water at about 60 ° C is put into an extraction tank that has the function of stirring tea beverages, and 35kg of tea leaves (BBL Japan Co., Ltd.) is added to it and stirred for 3 minutes. Discharged. This was cooled to 30 ° C. or lower, passed through a centrifugal separator and then passed through a 5 μm cartridge filter to obtain about 8000 kg of black tea extract having a solid content concentration of 24%. Using 2 kg of this black tea extract, 0.48 kg of chlorogenic acid-containing extract per 1 kg of solid content of black tea was added, diluted with water, added with sugar and L-ascorbic acid, and the pH was adjusted to 5.7 with sodium bicarbonate. . The black tea solid concentration was 0.35% by weight. After performing UHT sterilization (135 ° C, 30 seconds) with a plate-type heat exchanger, it is cooled to a temperature of about 90 ° C and aseptically filled into a PET bottle. Immediately after filling, it is cooled to room temperature with water. did. As a result, a PET bottled tea beverage containing 70 mg of chlorogenic acids and 42 mg of caffeine per 100 ml was obtained.
Example 5
Manufacture of coffee mixes Spray dried instant coffee (Ajinomoto General Foods Co., Ltd., Blendy), sugar (Shin Mitsui Sugar Granulated Sugar), instant creaming powder (Ajinomoto General Foods Co., Ltd., Marime), whole milk powder (Zenno) 20: Weighed at a ratio of 40: 35: 5, and further added a chlorogenic acid-containing extract at a ratio of 10 g per 100 g of coffee solids. After weighing, the mixture was mixed uniformly for 8 minutes with a rocking mixer (manufactured by Aichi Electric Co., Ltd.) to obtain a coffee mix. As a result of analysis by HLPC, a coffee mix containing 141 mg of chlorogenic acids and 53 mg of caffeine per 10 g of powder for one cup was obtained.
[Comparative Examples 1-5]
In the said Example 1 thru | or Example 5, the drink of each product form when not adding a chlorogenic acid containing extract at all was produced, and the caffeine and chlorogenic acid content in a drink were analyzed using HPLC. From these measurement results, Table 4 shows the results of comparing the number of drinking cups necessary for ingesting 140 mg of chlorogenic acids with Examples. In the examples of the present invention, the number of required drinking cups was almost half or less of the comparative example in which no chlorogenic acids were added.

  The liquid beverage according to the present invention, a mixture of soluble powdered coffee and water, contains a large amount of chlorogenic acids having a physiological improvement effect on the human body, but caffeine is contained only in the same level as conventional coffee. It can be expected to improve health without causing adverse effects such as insomnia due to excessive consumption of caffeine. The roasted and ground coffee, soluble powdered coffee and beverage ingredients containing chlorogenic acids according to the present invention are distributed in bottles, cans, retort packs and the like in their respective forms, and consumers themselves extract with water, Alternatively, it can be tasted as a beverage containing a large amount of chlorogenic acids by dissolving in water or the like. The liquid beverage of the present invention is enclosed in bottles, cans, PET bottles, etc., and distributed in a form that can be consumed immediately by consumers.

Claims (3)

  Extracting decaffeinated coffee beans having a caffeine content of 0.2% by weight or less with water or an aqueous ethanol solution having an ethanol concentration of 60% by weight or less, and mixing the resulting extract into a liquid beverage; A method for producing a liquid beverage, wherein the weight ratio of chlorogenic acids to caffeine is 2 or more and the content of chlorogenic acids is 0.1% by weight or more, the liquid before mixing the extract A method in which the weight ratio of chlorogenic acids to caffeine in a beverage is 1.6 or less.   The method of claim 1, wherein the extract is dried and then mixed with the liquid beverage. The method according to claim 1 or 2, wherein the liquid beverage is one of liquid oolong tea, liquid black tea, or liquid coffee.