JP6250353B2 - Containerized green tea beverage containing quercetin glycoside - Google Patents

Description

  The present invention relates to a container-packed green tea beverage containing a quercetin glycoside, and more specifically, a container-packed green tea beverage containing a quercetin glycoside with reduced taste from quercetin glycoside and its production Regarding the method.

Quercetin is a polyphenol component that is abundant in vegetables and fruits, and is contained in various plants such as citrus fruits, onions, buckwheat, and enju as it is or in the form of glycosides (rutin, quercitrin, etc.) .
Quercetin is known to have a variety of physiological functions such as platelet aggregation inhibition and adhesion inhibition, vasodilation, and anticancer in addition to strong antioxidant activity (Non-patent Document 1). And for quercetin glycosides, it is known that the oral absorption increases as the number of glucose bound increases to 1, 2 and 3, and the oral absorption decreases when the glucose number (n) reaches 4. (See Patent Document 1).
A soba tea drink is known as a drink containing a high content of rutin, one of quercetin glycosides. Since rutin has a unique raw odor, bitterness and bad aftertaste (slimy), a method for improving the flavor of the buckwheat tea drink has been studied (Patent Document 2).
On the other hand, for tea-packed tea beverages containing quercetin glycosides, the ascorbic acid content is reduced and the pH is adjusted to increase the synergistic effect. It is known that a good taste can be maintained (Patent Document 3).

WO2006 / 070883 JP2009-171856 JP2012-183063

Pharmacology and treatment, p123-131, vol.37, No.2, 2009

  The inventors of the present invention have examined a container-packed green tea drink containing quercetin glycoside. However, when quercetin glycoside is added to green tea, there is a problem that a powdery sensation derived from quercetin glycoside is produced, and the original high quality aroma and flavor of green tea is inhibited. In addition, it has been a problem that an egg flavor derived from quercetin glycoside is generated by heat sterilization or long-term storage.

  The problem of the present invention is that in a packaged green tea beverage containing a quercetin glycoside, the powderyness derived from the quercetin glycoside is reduced, and the green tea has an original high-quality aroma and flavor for heat sterilization and long-term storage. It is also in providing a suitable packaged green tea beverage.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have used a tea leaf containing roasted tea as a raw tea leaf in a container-packed green tea beverage containing quercetin glycoside, which is derived from quercetin glycoside. It has been found that a packaged green tea beverage having reduced powderiness and green tea original high quality aroma flavor can be obtained. Furthermore, the present inventors have found that the effect of suppressing the taste that is a heated odor of quercetin glycosides generated by heat sterilization treatment or long-term storage can be obtained.

That is, although not limited to this, this invention includes the following.
1. A process for producing a green tea beverage containing a quercetin glycoside-containing container, comprising the steps (i) to (iii):
(I) extracting tea leaves including roasted tea leaves to obtain a tea leaf extract;
(Ii) adding a quercetin glycoside to the tea leaf extract,
(Iii) A step of heat sterilizing the liquid obtained in step (ii).
2. 2. The method according to 1, wherein the ratio of roasted tea leaves contained in the raw tea leaves is 1% by weight or more.
3. 3. The method according to 1 or 2, wherein the amount of quercetin glycoside is 100 to 500 ppm.
4. A packaged green tea beverage produced by the method described in 4.1-3.
5). A method for suppressing the powdery and sweet taste of a quercetin-glycoside-contained container-packed green tea beverage comprising the steps of (i) to (iii):
(I) extracting tea leaves including roasted tea leaves to obtain a tea leaf extract;
(Ii) adding a quercetin glycoside to the tea leaf extract,
(Iii) A step of heat sterilizing the liquid obtained in step (ii).

  ADVANTAGE OF THE INVENTION According to this invention, the powdery origin derived from a quercetin glycoside can be reduced, it can provide the packaged green tea drink which has the original high quality aromatic flavor of green tea, and is suitable also for heat sterilization and long-term storage. The quercetin glycoside-contained container-packed green tea beverage of the present invention has no off-flavor derived from quercetin glycoside, that is, no powdery taste and no taste, and is suitable for drinking with meals.

  The beverage of the present invention is characterized in that the raw tea leaves contain roasted tea leaves. By the action of the pyrazine component contained in the roasted tea leaves, it is considered to suppress the powderyness derived from the quercetin glycoside in the beverage of the present invention and the taste caused by heating. Here, the roasted tea leaves refer to roasted tea leaves that can be used for drinking, and are usually tea leaves obtained by roasting sencha, bancha, and stem tea at 180 ° C or higher, preferably 200 ° C or higher. One type of roasted tea leaves may be used, or two or more types may be used.

  The ratio of the roasted tea leaves contained in the raw tea leaves used in the present invention may be 1% by weight or more, preferably 1 to 40% by weight, more preferably 2 to 20% by weight, and particularly preferably 5 to 15% by weight. When the ratio of roasted tea leaves is less than 1% by weight, this effect cannot be obtained.

  The tea leaves other than roasted tea leaves are not limited to this, but for example, one kind of sencha, deep steamed sencha, gyokuro, kabusecha, bancha, tamago green tea, bud tea, stem tea, stick tea, etc. Or two or more types of tea leaves may be used in combination. Furthermore, in addition to non-fermented tea such as green tea, semi-fermented tea (for example, oolong tea), fermented tea (for example, black tea) and the like can be blended.

  Extraction of tea leaves including roasted tea leaves is performed using water at 30 to 95 ° C, preferably 60 to 90 ° C. If the extraction temperature is too high, the bitterness becomes stronger, the flavor of the extract becomes worse, and the generation of heated odor becomes prominent due to heat sterilization and long-term storage. If the extraction temperature is too low, the pyrazine component in the roasted tea is not sufficiently extracted, and this effect may not be obtained. The extraction time is preferably 1 to 30 minutes, more preferably 2 to 10 minutes. The weight ratio of water to be extracted with respect to tea leaves is preferably 5 to 500, and more preferably 5 to 100.

  In the present invention, quercetin glycoside is added to the tea leaf extract thus obtained.

  In the present invention, “quercetin glycoside” refers to a glycoside of quercetin (also referred to as quercetin), which is a kind of flavonoid, unless otherwise specified, and is represented by the following formula.

(In the formula, (X) n represents a sugar chain, and n is an integer of 1 or more.)
Here, the saccharide | sugar which comprises the sugar chain represented by X which glycoside-bonds to quercetin is glucose, a rhamnose, galactose, and glucuronic acid, for example, Preferably they are glucose and a rhamnose. Further, n is not particularly limited as long as it is 1 or more, but is preferably 1 to 16, and more preferably 1 to 8. When n is 2 or more, the X moiety may consist of one type of sugar chain or a plurality of sugar chains.

  In the present specification, one glucose is arranged in quercetin, QG1, two arranged QG2, three arranged QG3 (hereinafter, every time glucose increases, QG4, QG5, QG6 ...).

  The quercetin glycoside of the present invention includes a product obtained by treating an existing quercetin glycoside with an enzyme or the like to cause sugar transfer.

  The quercetin glycoside referred to in the present invention specifically includes rutin, enzyme-treated rutin, quercitrin, and isoquercitrin.

  Rutin is a compound represented by the following formula.

  Rutin is sometimes referred to as lutoside or quercetin-3-rutinoside.

  Enzyme-treated rutin refers to an ingredient obtained by enzymatic treatment of rutin or an analog thereof. Enzyme-treated rutin is sometimes referred to as enzyme-treated isoquercitrin or sugar transfer rutin.

  In the present invention, one compound included in the quercetin glycoside may be used alone, or a mixture of a plurality of compounds may be used.

  The quercetin glycoside used in the present invention is not particularly limited in its origin and production method. For example, capers, apples, tea, onions, grapes, broccoli, moroheiya, raspberries, bilberries, cranberries, optia, leaf vegetables, citrus fruits, etc. are known as plants rich in quercetin, and quercetin glycosides are derived from these plants. Can be obtained.

  In a particularly preferred embodiment of the present invention, an enzyme-treated product of rutin (hereinafter, enzyme-treated rutin) is used as the quercetin glycoside.

  Particularly preferred examples of the enzyme-treated rutin include isoquercitrin obtained by enzymatically treating quercetin glycoside and removing the rhamnose sugar chain portion, and a sugar chain comprising 1 to 7 glucoses by treating isoquercitrin with a glycosyltransferase. The main component is a combination or a mixture thereof.

  Isoquercitrin can be produced, for example, by the method described in WO2005 / 030975, that is, by treating rutin with naringinase in the presence of a specific edible component. Furthermore, as described in WO2005 / 030975, α-glycosylisoquercitrin can be obtained by treating isoquercitrin with a glycosyltransferase.

  In general, rutin is known to have an antioxidant effect, but its use is limited because it is sparingly soluble in water. However, enzyme-treated rutin can be suitably used in beverages because of its improved water solubility due to sugar transfer. Enzyme-treated rutin is known to have a variety of physiological functions, including potent antioxidant activity, platelet aggregation and adhesion inhibition, vasodilation, and anticancer activity, improving inflammation and promoting blood circulation It is used in health foods for the purpose of such effects. The enzyme-treated rutin can be obtained, for example, by treating an extract such as Enju or buckwheat with a glycosyltransferase.

  The blending amount of quercetin in the beverage of the present invention is 20 to 5000 ppm, preferably 100 to 2500 ppm, more preferably 200 to 1500 ppm, and most preferably 100 to 500 ppm. In the present specification, ppm indicates a weight ratio (mg / kg). From another point of view, quercetin can also be 10-1800 mg, preferably 50-900 mg, more preferably 100-500 mg per bottled beverage of 350-500 ml capacity. In addition, when referring to the blending amount of quercetin in the beverage in the present invention, it refers to the amount obtained by converting the sum of the blending amounts of quercetin glycoside as QG1, unless otherwise specified.

  The amount of quercetin glycoside can be measured by an ordinary method well known to those skilled in the art. Unless otherwise specified, quercetin glycoside in the present specification refers to QG1 to QG7, which are the main components of quercetin glycoside, and the amount of quercetin glycoside may be determined by the following method. : In other words, using Quercetin 3-O-glucoside (QG1) as a standard substance and using HPLC, create a calibration curve based on the area at an ultraviolet absorbance of 350 nm and the standard substance concentration. Quercetin glycosides are hydrolyzed to quercetin in the small intestine, so QG1 to QG7 are considered to be physiologically equivalent, and quercetin 3-position glycosides do not depend on the length of the sugar chain. , All have a maximum absorption at 350 nm, and its absorbance depends on quercetin, which is an aglycon moiety. Therefore, although molecular weights are different, QG1 to QG7 are considered to be equal in terms of molar absorbance, and the amount of quercetin glycoside is quantified in terms of QG1. Specifically, the analytical sample is subjected to HPLC under the same conditions as the standard substance, and a peak that matches the elution retention time of the standard substance is specified in the obtained chart. Then, the peaks of quercetin glycosides QG2 to QG7 detected before the peak of QG1 are identified (if any), and from the total of each peak area, using a calibration curve created using a standard substance, The quercetin glycoside content in the analysis sample is calculated.

  In this invention, the liquid obtained by adding a quercetin glycoside to a tea leaf extract is heat-sterilized. A container filling step is also performed, which may be before or after heat sterilization. Typically, heat sterilization is performed after container filling. Furthermore, you may perform the process normally performed with respect to a drink at an appropriate timing as needed. For example, the pH of the beverage may be adjusted or additional ingredients may be added.

  Although the pH of the packaged tea beverage of the present invention is not particularly limited, it is preferably pH 6.0 or less, more preferably pH 5.8 or less from the viewpoint of the stability of the quercetin glycoside. . From the viewpoint of flavor, in any case, the pH is preferably 5.6 or more, and more preferably pH 5.8 or more. Overall, it is more preferable that the pH is 5.8 to 6.0.

  Examples of the method for adjusting the pH of the beverage include adding an acid or alkali to the beverage and passing the solution through an ion exchange resin. Examples of the acid component to be used include citric acid, lactic acid, tartaric acid, succinic acid, malic acid, and ascorbic acid as organic acids, and hydrochloric acid and phosphoric acid as inorganic acids. Examples of the alkali component include sodium hydroxide, potassium hydroxide and sodium bicarbonate.

  In addition to the components described above, the beverage of the present invention may contain additives acceptable as beverages such as emulsifiers and antioxidants.

  In the beverage of the present invention, an unpleasant heated odor caused by quercetin glycoside, which is generated by sterilization treatment or long-term storage, is suppressed. Therefore, the beverage of the present invention is suitably provided as a packaged beverage. As a heat sterilization method, a known method can be employed. For example, a retort sterilization method, a high temperature short time sterilization method (HTST method), an ultra high temperature sterilization method (UHT method), or the like can be suitably performed. A heat sterilization method can also be appropriately selected according to the container of the packaged tea beverage. For example, UHT sterilization is preferable when a PET bottle is used as a beverage container. Also, there is no particular limitation on the heating device and heating method, for example, a direct injection method such as a steam injection method in which water vapor is directly blown or a steam infusion method in which a beverage is injected into water vapor, a surface heat such as a plate or a tube. It can be performed by a known method such as an indirect heating method using an exchanger. The temperature of the heat sterilization is not particularly limited as long as the purpose can be achieved, but it is preferably 90 ° C. or higher.

  Hereinafter, the present invention will be described more specifically based on examples. The present invention is not limited to these examples.

  In this example, the amount of quercetin glycoside was measured by the following method.

1. Analysis method (equipment and reagents, operation method)
1-1. Reagent / Acetonitrile: High-performance liquid chromatograph purity 99.8% (manufactured by Nacalai Tesque)
・ Water: Impurity for high performance liquid chromatograph 0.001% or less (manufactured by Nacalai Tesque)
・ Trifluoroacetic acid: 99% purity (manufactured by Nacalai Tesque)
・ Isoquercitrin (Quercetin 3-O-glucoside: QG1): SSX1327S, purity 93.8% (Funakoshi Co., Ltd.)
・ Ethanol: 99.8% purity for high performance liquid chromatography (manufactured by Nacalai Tesque)
Dimethyl sulfoxide (hereinafter referred to as DMSO): purity 99.0% (manufactured by Nacalai Tesque).

1-2. Analytical instrument high performance liquid chromatograph (hereinafter referred to as HPLC)
Pump: LC-10ADvp
Detector: SPD-M10Avp detector
Analysis software: Class LCsolution (Shimadzu Corporation)
1-3. Preparation of analysis sample ・ The stock solution of the food is diluted 5-fold with 20% ethanol / water and filtered through a 0.45 μm filter (Mirex LH-4: manufactured by Millipore) for HPLC.

1-4. Preparation of calibration curve 1.0 mg of Quercetin 3-O-glucoside (Funakoshi Co., Ltd .: SSX 1327S, purity 93.8%), the standard substance, was accurately weighed and 0.5 ml of dimethyl sulfoxide (DMSO: Nacalai in a 5 ml volumetric flask) Dissolve in Tesque Co., Ltd. (purity 99.0%), and fill up to 5 ml with 20% ethanol (Nacalai Tesque Co., Ltd., purity 99.8% Special reagent for high performance liquid chromatography) / water. This 200 μg / ml solution is diluted sequentially with 20% ethanol / water to make 10, 25, 50, and 100 μg / ml solutions. 10 μl of each concentration solution is subjected to HPLC. The elution retention time of the peak detected at this time is about 14.5 minutes. At this time, a calibration curve is prepared based on the area and concentration at an ultraviolet absorbance of 350 nm.

  Calculate an approximate straight line passing through the origin, calculate the concentration from QG1 to QG7 using this, and calculate the amount of quercetin glycoside by multiplying the sum by the purity of the standard substance (93.8%).

1-5. Test procedure and qualitative test: Analyze the analysis sample under the same conditions as the standard, and set the peak that matches the elution retention time of the QG1 standard to QG1. QG1 is a quercetin glycoside in which one glucose is bound to quercetin.
Quantitative test: The six peaks detected before the QG1 peak are glycosides of quercetin further glucose-bound to QG1. In HPLC analysis, compounds in which 1 to 6 glucoses are further bound to QG1 and QG1 can be detected.For these QG1 to QG7, QG1 available as a standard product is set as an indicator component, and the amount in terms of QG1 Is calculated. The peak areas of the seven elution peaks of quercetin glycoside are measured, and the quercetin glycoside content in the analysis sample is calculated from a calibration curve created based on the peak area of the QG1 standard product.

  Isoquercitrin (QG1) is a compound in which one molecule of glucose is β-bonded to the 3-position of quercetin. QG2 to QG7 are compound groups in which 0 to 6 glucoses are further α-1,4 linked to QG1, and the total of the seven components QG1 and QG2 to QG7 is defined as the amount of quercetin glycoside.

  Regardless of the length of the sugar chain, quercetin 3-position glycosides all have a maximum absorption at 350 nm, and the absorbance is contributed by quercetin, which is an aglycon moiety. Therefore, although the molecular weight is different, QG1 to QG7 are considered to be equal in terms of molar absorbance, and the amount of quercetin glycoside was determined in terms of QG1.

  According to Table 1, tea leaves were weighed, extracted with 2.2 L of pure water at about 70 ° C. for 5 minutes, and filtered to obtain various green tea extracts. To the obtained green tea extract, 30 g of Sanemic P15 (isoquercitrin glycoside-containing preparation) was added and hydrated to obtain 7.5 L of various green tea beverages. At that time, the pH was adjusted to 5.9 with sodium bicarbonate. The various green tea beverages obtained were UHT sterilized and then filled into 500 ml PET containers. One was sensory-evaluated about the powderyness derived from the quercetin glycoside immediately after manufacture, and the taste, and the other was subjected to the same sensory evaluation after an accelerated deterioration test at 55 ° C. for 5 days. The sensory evaluation was performed by the five trained panelists as shown in the following three-step evaluation. The evaluation with the highest score is shown in Table 1. In addition, “the amount of quercetin glycoside in the beverage” in Table 1 is a QG1 equivalent value calculated by the above-described method.

Powdery ○ (I do not feel powdery)
△ (I feel a little powdery but it is acceptable)
× (Powder is strong and unacceptable)
Egg taste ○ (I don't feel the taste)
△ (I feel a little bit of taste, but it ’s acceptable)
× (strong taste, unacceptable)

  From these results, it was found that when a tea leaf extract obtained by extracting tea leaves containing roasted tea leaves was used, the powderiness derived from quercetin glycoside and the taste produced by heating were reduced.

Claims (4)

A process for producing a green tea beverage containing a quercetin glycoside-containing container containing 100 to 500 ppm of quercetin glycoside , including the steps (i) to (iii):
(i) at least one selected from roasted tea leaves obtained by roasting sencha, bancha or stem tea at 180 ° C. or higher, sencha, deep steamed sencha, gyokuro, kabusecha, bancha, tama green tea, bud tea Extracting one or more green tea leaves excluding roasted tea leaves selected from the group consisting of stalk tea and stick tea to obtain a tea leaf extract,
(ii) adding the quercetin glycosides to the extract of tea leaves, where the quercetin glycoside has the following structure:

(In the formula, (X) n represents a sugar chain, and n is an integer of 1 or more.)
And
(iii) A step of heat sterilizing the liquid obtained in step (ii). The method of Claim 1 that the ratio of the roasted tea leaf contained in the raw material tea leaf used as the extraction raw material of the tea leaf extract of a process (i) is 1 weight% or more. The method according to claim 1 or 2, wherein the extraction step of step (i) is performed at 30 to 95 ° C for 1 to 30 minutes. The method according to any one of claims 1 to 3, wherein in the extraction step of step (i), the weight ratio of water used for extraction with respect to the total amount of the tea leaves is 5 to 500.