JP6310625B1 - Beverages containing tiliroside and chlorogenic acids - Google Patents
Beverages containing tiliroside and chlorogenic acids Download PDFInfo
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- JP6310625B1 JP6310625B1 JP2018006698A JP2018006698A JP6310625B1 JP 6310625 B1 JP6310625 B1 JP 6310625B1 JP 2018006698 A JP2018006698 A JP 2018006698A JP 2018006698 A JP2018006698 A JP 2018006698A JP 6310625 B1 JP6310625 B1 JP 6310625B1
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- beverage
- tiliroside
- bitterness
- coffee
- chlorogenic acids
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- DVGGLGXQSFURLP-FIZCXTQCSA-N potengriffioside A Natural products O[C@@H]1[C@@H](COC(=O)C=Cc2ccc(O)cc2)O[C@@H](Oc2c(oc3cc(O)cc(O)c3c2=O)-c2ccc(O)cc2)[C@H](O)[C@H]1O DVGGLGXQSFURLP-FIZCXTQCSA-N 0.000 title claims abstract description 58
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- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 16
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- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 description 14
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Landscapes
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
【課題】本発明は、ティリロサイドに起因する苦味や収斂味が改善された飲料を提供すること、及び飲料においてティリロサイドに起因する苦味や収斂味を改善する方法を提供することを目的とする。【解決手段】ティリロサイド0.008〜1.0mg/100mlを含有する飲料において、クロロゲン酸類5〜350mg/100mlを含有させる。【選択図】なしAn object of the present invention is to provide a beverage having improved bitterness and astringency caused by tiriloside, and to provide a method for improving the bitterness and astringency caused by tiriloside in the beverage. A beverage containing 0.008 to 1.0 mg / 100 ml of tiliroside contains 5 to 350 mg / 100 ml of chlorogenic acids. [Selection figure] None
Description
本発明は、ティリロサイド及びクロロゲン酸類を含有する飲料に関する。 The present invention relates to a beverage containing tiliroside and chlorogenic acids.
フラボノール、フラバノン、フラバノール等のポリフェノールは、優れた生理作用を有することが知られており、この生理作用をより効果的に発現させるためには、ポリフェノールをより多く継続して摂取することが有効である。そして多量のポリフェノールを簡便に摂取できる形態として飲料がある。しかしながら、高濃度のポリフェノールを含有する飲料は、ポリフェノール特有の苦味や収斂味を有しているため、継続して摂取する上で障害になりやすい。そこで、ポリフェノールの苦味や収斂味を低減する方法が種々提案されており、例えば、スクラロース(特許文献1)やコラーゲン由来ペプチド(特許文献2)によるポリフェノールの渋味等を低減する方法が提案されている。 Polyphenols such as flavonols, flavanones, and flavanols are known to have excellent physiological effects, and in order to express these physiological effects more effectively, it is effective to continuously ingest more polyphenols. is there. And there exists a drink as a form which can ingest a lot of polyphenols simply. However, since beverages containing a high concentration of polyphenol have a bitterness or astringent taste peculiar to polyphenols, they tend to be an obstacle to continuous consumption. Thus, various methods for reducing the bitterness and astringency of polyphenols have been proposed. For example, a method for reducing the astringency of polyphenols by sucralose (Patent Document 1) or collagen-derived peptide (Patent Document 2) has been proposed. Yes.
一方、ローズヒップ等の植物には、ポリフェノールの一種であるティリロサイドが含まれていることが知られている。ローズヒップはバラ科バラ属の植物の果実であり、それに含まれる豊富な栄養成分によって、高い美肌効果が得られることや、抗菌、抗ウイルス及び免疫力強化等の効果が得られることや、体脂肪率の低下や肝臓中の中性脂質の減少に関する効果が得られること(特許文献3)が知られている。そして、これら生理作用を期待した飲料への応用が検討されている。 On the other hand, it is known that plants such as rosehip contain tiliroside, which is a kind of polyphenol. Rosehip is a fruit of a plant belonging to the genus Rosaceae, and its rich nutritional components can provide high skin-beautifying effects, antibacterial, antiviral and immunity enhancement effects, It is known that an effect relating to a decrease in fat percentage and a decrease in neutral lipids in the liver can be obtained (Patent Document 3). And the application to the drink which anticipated these physiological effects is examined.
上述した通り、ティリロサイド及びこれを含むローズヒップ抽出物は、体脂肪の減少作用等を通じて肥満の解消が期待できる有効な素材である。しかしながら、本発明者らによるティリロサイドの飲料への利用検討において、ティリロサイドの独特の苦味や収斂味が感じられること、特に中性の飲料や甘味度の低い飲料ではティリロサイドの苦味や収斂味が顕著であることが判明した。 As described above, tiliroside and a rosehip extract containing the same are effective materials that can be expected to eliminate obesity through the action of reducing body fat. However, in the study of the use of tiliroside by the present inventors, the unique bitterness and astringent taste of tiliroside can be felt, and the bitterness and astringent taste of tiliroside are particularly pronounced in neutral and low-sweetness beverages. It turned out to be.
そこで、本発明は、ティリロサイドに起因する苦味や収斂味が改善された飲料を提供することを目的とする。 Then, an object of this invention is to provide the drink by which the bitterness and the astringent taste resulting from tiliroside were improved.
本発明者らは、上記課題を解決するために鋭意検討した結果、飲料におけるティリロサイド由来の苦味や収斂味の改善に関して、所定量のクロロゲン酸類に特に優れた効果があることを見出した。かかる知見に基づき、本発明者らは、本発明を完成するに至った。本発明は、これに限定されるものではないが、以下に関する。
(1)ティリロサイドを0.008〜1.0mg/100ml、及びクロロゲン酸類を5〜350mg/100ml含有する、飲料。
(2)ティリロサイドの含有量が0.01〜0.1mg/100mlである、(1)に記載の飲料。
(3)コーヒー飲料である、(1)又は(2)に記載の飲料。
As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that a predetermined amount of chlorogenic acids has a particularly excellent effect on improving bitterness and astringent taste derived from tiliroside in beverages. Based on this finding, the present inventors have completed the present invention. The present invention is not limited to this, but relates to the following.
(1) A beverage containing 0.008 to 1.0 mg / 100 ml of tiliroside and 5 to 350 mg / 100 ml of chlorogenic acids.
(2) The beverage according to (1), wherein the content of tiliroside is 0.01 to 0.1 mg / 100 ml.
(3) The beverage according to (1) or (2), which is a coffee beverage.
本発明によって、ティリロサイドに起因する苦味や収斂味が改善された飲料を提供することが可能となる。ティリロサイドはまた、ローズヒップ等の天然植物に含まれており、飲食品に使用可能な素材である。そのため、本発明によって提供される飲料は、安全性が高く、副作用も少ないものと考えられる。なお、詳細な作用機序は明らかではなく、特に限定することを意図するものではないが、ティリロサイドにより生じる独特の苦味や収斂味と、クロロゲン酸類により生じる苦味、収斂味、及び独特の風味とは互いに打ち消し合い、結果としてティリロサイドに由来する苦味や収斂味は感じられにくくなるものと考えられる。 According to the present invention, it is possible to provide a beverage with improved bitterness and astringency due to tiliroside. Tiriloside is also a material that can be used for food and drink, as it is contained in natural plants such as rosehips. Therefore, it is considered that the beverage provided by the present invention has high safety and few side effects. Although the detailed mechanism of action is not clear and is not intended to be particularly limited, the unique bitterness and astringent taste caused by tiliroside and the bitterness, astringent taste, and unique flavor caused by chlorogenic acids It is thought that the bitter and astringent tastes derived from tiriloside are less likely to be felt as a result of canceling each other.
本発明の一態様は、ティリロサイドを0.008〜1.0mg/100ml、及びクロロゲン酸類を5〜350mg/100ml含有する飲料である。 One aspect of the present invention is a beverage containing 0.008 to 1.0 mg / 100 ml of tiliroside and 5 to 350 mg / 100 ml of chlorogenic acids.
(ティリロサイド)
本発明の飲料に含まれるティリロサイド(Tiliroside)は、フラボノイド配糖体に分類される有機化合物の一種であって、下式(1)の構造を有する化合物である。ティリロサイドの別名はKaempferol-3-O-glucoside-6''-E-coumaroylとも称され、そのCAS登録番号は20316−62−5である。構造名・構造式から自明な通り、ティリロサイドは、ケンフェロール、クマル酸、グルコースから構成されている。
(Tiriloside)
Tiliroside contained in the beverage of the present invention is a kind of organic compound classified as a flavonoid glycoside, and is a compound having the structure of the following formula (1). Another name for Tiriloside is also called Kaempferol-3-O-glucoside-6 ″ -E-coumaroyl, and its CAS registry number is 20316-62-5. As is obvious from the structure name and structural formula, tiriloside is composed of kaempferol, coumaric acid, and glucose.
このようにティリロサイドは、他のフラボノイドや配糖体にはない特徴的な構造を持つ。飲料形態でティリロサイドを利用したときに苦味や収斂味を有することは、このユニークな構造からは容易に想像できるものではない。 Thus, tiliroside has a characteristic structure not found in other flavonoids or glycosides. Having a bitter or astringent taste when using tiliroside in a beverage form is not easily imagined from this unique structure.
ティリロサイドは、市販されている既知の化合物である。本発明では、ティリロサイドは純品又は植物抽出物の形態で用いることができる。ティリロサイドの市販品としては、フナコシより販売されているもの、Merck KGaAによって販売されているもの等が挙げられる。また、ティリロサイドを含有する植物抽出物としては、森下仁丹製のローズヒップ抽出物、オリザ油化製のイチゴ種子抽出物等が挙げられる。 Tiriloside is a known compound that is commercially available. In the present invention, tiliroside can be used in the form of a pure product or a plant extract. Examples of commercial products of Tiriroside include those sold by Funakoshi and those sold by Merck KGaA. Examples of the plant extract containing tiliroside include rosehip extract manufactured by Morishita Jintan and strawberry seed extract manufactured by Oriza Oil.
本発明の飲料は、0.008〜1.0mg/100mlのティリロサイドを含有する。飲料中のティリロサイドの含有量が上記の範囲内であれば、ティリロサイドの有益な生理作用を発揮しつつ、且つティリロサイドに由来する苦味や収斂味を後述するクロロゲン酸類によって効果的に改善することができるが、飲料中のティリロサイド含有量が1.0mg/100mlを超えると、ティリロサイドの苦味や収斂味が強くなりすぎて本発明の効果が得られないことがある。効果及び香味の観点から、本発明の飲料におけるティリロサイドの含有量は、好ましくは0.01mg/100ml以上、より好ましくは0.02mg/100ml以上である。また、本発明の飲料におけるティリロサイドの含有量は、好ましくは0.5mg/100ml以下、又は0.3mg/100ml以下、より好ましくは0.1mg/100ml以下である。 The beverage of the present invention contains 0.008 to 1.0 mg / 100 ml of tiliroside. If the content of tiliroside in the beverage is within the above range, the bitterness and astringent taste derived from tiliroside can be effectively improved by chlorogenic acids described later while demonstrating the beneficial physiological action of tiliroside. However, if the content of tiliroside in the beverage exceeds 1.0 mg / 100 ml, the bitterness or astringent taste of tiliroside becomes too strong, and the effects of the present invention may not be obtained. From the viewpoint of effect and flavor, the content of tiliroside in the beverage of the present invention is preferably 0.01 mg / 100 ml or more, more preferably 0.02 mg / 100 ml or more. Moreover, the content of tiliroside in the beverage of the present invention is preferably 0.5 mg / 100 ml or less, or 0.3 mg / 100 ml or less, more preferably 0.1 mg / 100 ml or less.
本発明におけるティリロサイドの含有量は、高速液体クロマトグラフィー(HPLC)を用いて測定することができる。HPLCによる測定条件を以下に示す。
・溶離液:37.5%アセトニトリル
・流速:1 mL
・検出:UV 254 nm
・カラム:資生堂CAPCELL PAK C18 (4.6 × 250 mm)
The content of tiliroside in the present invention can be measured using high performance liquid chromatography (HPLC). The measurement conditions by HPLC are shown below.
・ Eluent: 37.5% acetonitrile ・ Flow rate: 1 mL
・ Detection: UV 254 nm
・ Column: Shiseido CAPCELL PAK C18 (4.6 x 250 mm)
(クロロゲン酸類)
本発明の飲料は、クロロゲン酸類を含有する。本発明におけるクロロゲン酸類とは、3−カフェオイルキナ酸、4−カフェオイルキナ酸、5−カフェオイルキナ酸、3−フェルラキナ酸、4-フェルラキナ酸、5−フェルラキナ酸、3,4−ジカフェオイルキナ酸、3,5-ジカフェオイルキナ酸、及び4,5−ジカフェオイルキナ酸をいい、本発明の飲料中のクロロゲン酸類の含有量は、本発明の飲料におけるこれら化合物の合計の含有量(mg/100ml)を意味する。クロロゲン酸類の含有量は、高速液体クロマトグラフィー(HPLC)により測定することができる。HPLCによる測定条件は後述の実施例に示す。なお、クロロゲン酸類の測定では、必要に応じて、本発明の飲料を純水にて適宜希釈した後、0.45μmのフィルターにてろ過し、HPLCに注入する。
(Chlorogenic acids)
The beverage of the present invention contains chlorogenic acids. The chlorogenic acids in the present invention are 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid, 3-ferlaquinic acid, 4-ferlaquinic acid, 5-ferlaquinic acid, and 3,4-dicaffee. Oil quinic acid, 3,5-dicaffeoyl quinic acid, and 4,5-dicaffeoyl quinic acid, the content of chlorogenic acids in the beverage of the present invention is the sum of these compounds in the beverage of the present invention The content (mg / 100ml) is meant. The content of chlorogenic acids can be measured by high performance liquid chromatography (HPLC). The measurement conditions by HPLC are shown in the Examples described later. In the measurement of chlorogenic acids, if necessary, the beverage of the present invention is appropriately diluted with pure water, filtered through a 0.45 μm filter, and injected into HPLC.
本発明の飲料におけるクロロゲン酸類の含有量は、5〜350mg/100mlである。飲料中のクロロゲン酸類の含有量が上記の範囲内であれば、ティリロサイドに由来する苦味や収斂味を効果的に改善することができる。本発明の飲料におけるクロロゲン酸類の含有量は、好ましくは10mg/100ml以上、より好ましくは20mg/100ml以上である。また、本発明の飲料におけるクロロゲン酸類の含有量は、好ましくは、250mg/100ml以下、230mg/100ml以下、200mg/100ml以下、又は180mg/100ml以下、より好ましくは150mg/100ml以下である。 The content of chlorogenic acids in the beverage of the present invention is 5 to 350 mg / 100 ml. If the content of chlorogenic acids in the beverage is within the above range, the bitterness and astringent taste derived from tililoside can be effectively improved. The content of chlorogenic acids in the beverage of the present invention is preferably 10 mg / 100 ml or more, more preferably 20 mg / 100 ml or more. The content of chlorogenic acids in the beverage of the present invention is preferably 250 mg / 100 ml or less, 230 mg / 100 ml or less, 200 mg / 100 ml or less, or 180 mg / 100 ml or less, more preferably 150 mg / 100 ml or less.
本発明においてクロロゲン酸類は、クロロゲン酸類を含有する天然物、特に植物から抽出したもの又はその精製品を用いてもよいし、化学合成により工業的に製造したものを用いてもよい。本発明の好ましい実施形態としては、クロロゲン酸類は植物抽出物由来のものである。クロロゲン酸類を含有する植物としては、例えば、コーヒー豆、南天の葉、リンゴ等が挙げられる。かかる植物抽出物の調製は、特に制限されず、当業者に公知の方法を用いて行うことができる。 In the present invention, chlorogenic acids may be natural products containing chlorogenic acids, particularly those extracted from plants or purified products thereof, or those produced industrially by chemical synthesis. In a preferred embodiment of the present invention, the chlorogenic acids are derived from plant extracts. Examples of plants containing chlorogenic acids include coffee beans, southern leaves, apples and the like. The preparation of such a plant extract is not particularly limited, and can be performed using methods known to those skilled in the art.
(飲料)
本発明の飲料は、特定量のティリロサイド及びクロロゲン酸類を含有する飲料であり、後味として残りやすいティリロサイドの苦味や収斂味を所定量のクロロゲン酸を用いることで低減し、飲料の嗜好性を向上させるものである。本発明者らの検討によると、ティリロサイドの苦味や収斂味は、特に飲料が中性である場合に強くなる傾向にある。そのため、本発明の好適な態様は、飲料が中性であることである。具体的には、本発明の飲料は、好ましくはpH5〜7であり、より好ましくはpH5.5〜7である。
(Beverage)
The beverage of the present invention is a beverage containing a specific amount of tiliroside and chlorogenic acids, and reduces the bitterness and astringent taste of tiliroside that tends to remain as a aftertaste by using a predetermined amount of chlorogenic acid, thereby improving the taste of the beverage. Is. According to the study by the present inventors, the bitterness and astringency of tiriloside tend to be strong particularly when the beverage is neutral. Therefore, a preferred aspect of the present invention is that the beverage is neutral. Specifically, the beverage of the present invention preferably has a pH of 5-7, more preferably a pH of 5.5-7.
本発明の飲料には、pHを上記範囲内に調整するために、pH調整剤を含有させることができる。pH調整剤としては、例えば、炭酸水素ナトリウム、炭酸カルシウム、クエン酸ナトリウム、及び水酸化ナトリウムからなる群より選択されるいずれか1種以上を使用することができる。 In order to adjust pH in the said range, the drink of this invention can be made to contain a pH adjuster. As the pH adjuster, for example, any one or more selected from the group consisting of sodium bicarbonate, calcium carbonate, sodium citrate, and sodium hydroxide can be used.
また、本発明者らの検討によると、甘味度が一定以下に抑えられている低甘味度の飲料では、それよりも甘味度が高い飲料と比較して、ティリロサイドの苦味や収斂味が目立ちやすい傾向にある。したがって、効果の顕著さから、低甘味度の飲料は本発明の飲料の好適な態様である。ここで「低甘味度」の飲料とは、具体的には甘味度が2以下、好ましくは1.5以下、より好ましくは1以下、さらに好ましくは0.5以下の飲料をいう。なお、下限値は0以上であり、好ましくは0.01以上である。甘味度とは、甘味の強さを示す尺度であり、ショ糖1重量%(20℃)の甘味を1とした場合の相対比である。飲料の甘味度は、当該飲料に含まれる各甘味成分の量(重量濃度)を、ショ糖の甘味1に対する当該甘味成分の甘味の相対比に基づいて、ショ糖の相当量に換算して、次いで当該飲料に含まれる全ての甘味成分のショ糖甘味換算量を総計することによって求めることができる。なお、ショ糖の甘味1に対する各種甘味成分の甘味の相対比は、公知の砂糖甘味換算表(マクマリー有機化学(第7版)988頁)から求めることができる。 Further, according to the study by the present inventors, a low sweetness beverage whose sweetness is suppressed to a certain level or less is more prominent in the bitterness and astringency of tiriloside than a beverage having a higher sweetness. There is a tendency. Therefore, a beverage with low sweetness is a preferred embodiment of the beverage of the present invention because of its remarkable effect. Here, the “low-sweetness beverage” specifically refers to a beverage having a sweetness level of 2 or less, preferably 1.5 or less, more preferably 1 or less, and even more preferably 0.5 or less. In addition, a lower limit is 0 or more, Preferably it is 0.01 or more. The sweetness degree is a scale indicating the intensity of sweetness, and is a relative ratio when the sweetness of 1% by weight of sucrose (20 ° C.) is 1. The sweetness level of a beverage is calculated by converting the amount (weight concentration) of each sweetening component contained in the beverage to an equivalent amount of sucrose based on the relative ratio of sweetness of the sweetening component to sweetness 1 of sucrose, Subsequently, it can obtain | require by totaling the sucrose sweet-equivalent amount of all the sweetening components contained in the said drink. The relative ratio of sweetness of various sweetening ingredients to sweetness 1 of sucrose can be determined from a known sugar sweetness conversion table (McMurally Organic Chemistry (7th edition), page 988).
本発明の飲料の好適な態様の一つとして、コーヒー飲料が挙げられる。ここで「コーヒー飲料」とは、コーヒー分を原料として使用して製造される飲料をいう。なお、コーヒー分とは、コーヒー豆由来の成分を含有する液のことをいい、例えば、コーヒー抽出液、即ち、焙煎、粉砕されたコーヒー豆を水や温水等を用いて抽出した液が挙げられる。また、コーヒー抽出液を濃縮したコーヒーエキス、コーヒー抽出液を乾燥したインスタントコーヒー等を、水や温水等で適量に調整した液も、コーヒー分として挙げられる。コーヒー分にはクロロゲン酸類が含まれている。そのため、原料の一部にクロロゲン酸類が含まれるコーヒー飲料は、製造の手軽さや飲料の香味的な観点から、本発明の飲料の好適な態様である。特に、飲料に添加される乳分や甘味成分などコーヒー分以外の成分を含まないブラックコーヒーは、本発明の好適な態様の一例である。 A coffee drink is mentioned as one of the suitable aspects of the drink of this invention. Here, the “coffee beverage” refers to a beverage produced using coffee as a raw material. The coffee content means a liquid containing a component derived from coffee beans, for example, a coffee extract, that is, a liquid obtained by extracting roasted and pulverized coffee beans using water, hot water or the like. It is done. Moreover, the liquid which adjusted the coffee extract which concentrated the coffee extract, the instant coffee which dried the coffee extract, etc. with water, warm water, etc. to an appropriate quantity is also mentioned as a coffee part. The coffee content contains chlorogenic acids. Therefore, a coffee beverage in which chlorogenic acids are contained in a part of the raw material is a preferred embodiment of the beverage of the present invention from the viewpoint of ease of production and flavor of the beverage. In particular, black coffee that does not contain components other than coffee components such as milk and sweetening components added to beverages is an example of a preferred embodiment of the present invention.
その他、本発明の飲料には、本発明の所期の目的を逸脱しない範囲であれば、飲料の種類に応じて、各種添加剤等が配合されていてもよい。各種添加剤としては、例えば、甘味料、酸味料、香料、ビタミン、色素類、酸化防止剤、乳化剤、保存料、エキス類、品質安定剤等が挙げられる。 In addition, in the beverage of the present invention, various additives and the like may be blended depending on the type of the beverage as long as it does not depart from the intended purpose of the present invention. Examples of the various additives include sweeteners, acidulants, fragrances, vitamins, pigments, antioxidants, emulsifiers, preservatives, extracts, and quality stabilizers.
本発明の飲料は、ティリロサイドの苦味や収斂味が低減された飲みやすい飲料である。したがって、ティリロサイドの生理作用を期待して継続摂取する飲料として、常温で長期保存でき、即時飲用可能な形態(RTD:Ready To Drink)とするのが、ユーザーの観点の簡便性から優れている。 The beverage of the present invention is an easy-to-drink beverage with reduced tiriroside bitterness and astringency. Therefore, it is excellent in terms of convenience from the viewpoint of the user that a drink that can be continuously ingested in anticipation of the physiological action of tiliroside can be stored for a long period of time at room temperature and ready for drinking (RTD: Ready To Drink).
ポリフェノールを含有する容器詰め飲料は、長期間保存したときに苦渋味の増加や劣化臭・劣化風味の発生、ポリフェノールの残存率低下等を生じやすく、商品価値を損なうことがある。しかし、所定量のティリロサイド及びクロロゲン酸を含む本発明の飲料は、保存安定性を有する。かかる観点から、加熱殺菌処理を経て得られる容器詰め飲料は本発明の一態様である。この場合、容器の種類は特に限定されず、アルミ缶、スチール缶、PETボトル、ガラス瓶、紙容器など、飲料において通常用いられる容器のいずれも用いることができる。 Containerized beverages containing polyphenols tend to cause an increase in bitterness, deterioration odors and flavors, a decrease in the residual ratio of polyphenols, etc. when stored for a long period of time, and may impair the commercial value. However, the beverage of the present invention containing a predetermined amount of tiliroside and chlorogenic acid has storage stability. From such a viewpoint, a container-packed beverage obtained through a heat sterilization treatment is one embodiment of the present invention. In this case, the type of the container is not particularly limited, and any of the containers normally used in beverages such as an aluminum can, a steel can, a PET bottle, a glass bottle, and a paper container can be used.
本発明の飲料は、上述した成分を適宜配合することにより製造することができる。クロロゲン酸類の含有量に関して、例えば、焙煎コーヒー豆の抽出液を原料として用いる場合であれば、当該抽出液中のクロロゲン酸類量を測定した上で本発明の飲料中のクロロゲン酸類の含有量を調整することができる。また、本発明の飲料は、必要に応じて殺菌等の工程を経て、容器詰め飲料とすることができる。例えば、飲料を容器に充填した後に加熱殺菌等を行う方法や、飲料を殺菌してから無菌環境下で容器に充填する方法により、殺菌された容器詰め飲料を製造することができる。本発明の好ましい実施形態として、本発明の飲料は容器詰め飲料である。 The beverage of the present invention can be produced by appropriately blending the components described above. Regarding the content of chlorogenic acids, for example, when using an extract of roasted coffee beans as a raw material, the content of chlorogenic acids in the beverage of the present invention is measured after measuring the amount of chlorogenic acids in the extract. Can be adjusted. Moreover, the drink of this invention can be made into a container stuffed drink through processes, such as sterilization, as needed. For example, a sterilized container-packed beverage can be produced by a method of performing heat sterilization after filling a beverage into a container, or a method of sterilizing a beverage and then filling the container in an aseptic environment. As a preferred embodiment of the present invention, the beverage of the present invention is a container-packed beverage.
本発明の飲料の製造において、各種成分の配合順序は特に限定されるものではない。また、本発明の飲料の製造においては、上記に示した成分及び材料を配合する工程やそれらの含有量を調整する工程も含むことができる。本発明の飲料の製造における飲料中の成分の種類やその含有量等の各種要素については、本発明の飲料に関して上記した通りであるか、それらから自明である。 In the production of the beverage of the present invention, the blending order of various components is not particularly limited. Moreover, in the manufacture of the beverage of the present invention, a step of blending the above-described components and materials and a step of adjusting their contents can be included. About various elements, such as the kind of component in a drink in the manufacture of the drink of this invention, and its content, it is as above-mentioned regarding the drink of this invention, or it is obvious from them.
以下、実験例を示して本発明の詳細を具体的に説明するが、本発明はこれに限定されるものではない。また、本明細書において、特に記載しない限り、数値範囲はその端点を含むものとして記載される。 Hereinafter, although an experiment example is shown and the detail of this invention is demonstrated concretely, this invention is not limited to this. In this specification, unless otherwise specified, numerical ranges are described as including the end points.
(実験例1:ティリロサイド含有飲料の評価)
ティリロサイドとしてフナコシ製のもの(純度99%)を使用した。水溶液中のティリロサイド濃度が、表1に記載の濃度となるように、ティリロサイドを水(pH7のイオン交換水)に溶解した。種々の濃度のティリロサイド溶液(pH:約7、甘味度:0)について、5名のパネルにより、ティリロサイドに由来する苦味及び収斂味の有無を評価した。評価は、苦味や収斂味の有無について各自が実施した後、パネル全員で協議して決定した。
(Experimental example 1: Evaluation of beverage containing tiliroside)
As Tiriroside, Funakoshi (purity 99%) was used. Tiriloside was dissolved in water (pH 7 ion exchange water) so that the concentration of tiliroside in the aqueous solution was the concentration shown in Table 1. With respect to various concentrations of tiliroside solutions (pH: about 7, sweetness: 0), a panel of five people evaluated the presence or absence of bitterness and astringent taste derived from tiliroside. The evaluation was carried out by all the panel members after each person implemented the presence or absence of bitterness or astringency.
結果を表1に示す。ティリロサイドを0.008mg/100ml以上の濃度で含有する溶液は、ティリロサイドの苦味や収斂味を有し、飲みにくい飲料であることが判明した。 The results are shown in Table 1. It has been found that a solution containing tiriroside at a concentration of 0.008 mg / 100 ml or more has a bitter or astringent taste of tiriroside and is a beverage that is difficult to drink.
(実験例2:クロロゲン酸によるティリロサイドの苦味・収斂味低減作用(1))
実験例1と同様にして、ティリロサイド含有量が0.02mg/100mlとなる試料溶液を調製した(試料2−1)。また、表2に記載の濃度となるように、ティリロサイド(フナコシ、純度99%)及びクロロゲン酸0.5水和物(ナカライテスク)をpH7のイオン交換水に溶解し、種々の濃度のクロロゲン酸を含有するティリロサイド溶液を調製した(pH:約7、甘味度:0)(試料2−2〜2−11)。各種試料溶液について、5名のパネルにより、ティリロサイドに由来する苦味及び収斂味の強さを評価した。評価は、以下の基準に基づいて各自が実施した後、パネル全員で協議して評価点を決定した。
5点:ティリロサイド特有の苦味及び収斂味を感じない。
4点:ティリロサイド特有の苦味及び収斂味をほとんど感じない。
3点:ティリロサイド特有の苦味及び収斂味を少し感じるが、後味には残らない。
2点:ティリロサイド特有の苦味及び収斂味があり、後味に残る。
1点:ティリロサイド特有の苦味及び収斂味が強く、後味に大きく残る。
(Experimental example 2: Tililoside bitter and astringent taste reduction effect by chlorogenic acid (1))
In the same manner as in Experimental Example 1, a sample solution having a tiliroside content of 0.02 mg / 100 ml was prepared (Sample 2-1). In addition, tiliroside (funakoshi, purity 99%) and chlorogenic acid hemihydrate (Nacalai Tesque) were dissolved in ion-exchanged water at pH 7 so that the concentrations shown in Table 2 were obtained. Was prepared (pH: about 7, sweetness: 0) (Samples 2-2 to 2-11). For each sample solution, the strength of bitterness and astringent taste derived from tiriloside was evaluated by a panel of five people. Evaluations were conducted by each panel based on the following criteria, and the evaluation points were determined in consultation with all the panels.
5 points: Does not feel the bitterness and astringency unique to tiriroside.
4 points: Little bitterness and astringent taste peculiar to tiliroside are felt.
3 points: A bitter and astringent taste peculiar to tiriloside is felt, but it does not remain in the aftertaste.
2 points: There are bitterness and astringent taste peculiar to tiliroside, and it remains in the aftertaste.
1 point: The bitter and astringent taste peculiar to tiliroside is strong and remains in the aftertaste.
結果を表2に示す。ティリロサイドを0.02mg/100mlの濃度で含有する飲料は、ティリロサイドの苦味や収斂味を強く感じ、飲みにくい飲料であったが、5mg/100ml以上のクロロゲン酸を含有させることによって、ティリロサイドの苦味や収斂味を効果的に緩和(低減)することができた。 The results are shown in Table 2. Beverages containing tiliroside at a concentration of 0.02 mg / 100 ml felt strongly the bitter and astringent taste of tiliroside and were difficult to drink, but by containing 5 mg / 100 ml or more of chlorogenic acid, the bitterness of tiliroside The astringent taste was effectively reduced (reduced).
なお、500mg/100mlのクロロゲン酸を含有させると、クロロゲン酸に起因する苦味が強く感じられ、飲用に適さないと評価するパネルもいた。そのため、飲料の飲みやすさを含めてティリロサイドに由来する苦味や収斂味を低減するのに効果的なクロロゲン酸含量は、5〜350mg/100mlであることが示唆された。 In addition, when 500 mg / 100 ml of chlorogenic acid was contained, some panels evaluated that the bitterness resulting from chlorogenic acid was strongly felt and it was not suitable for drinking. Therefore, it was suggested that the chlorogenic acid content effective in reducing the bitterness and astringent taste derived from tiliroside including ease of drinking of beverages is 5 to 350 mg / 100 ml.
(実験例3:クロロゲン酸によるティリロサイドの苦味・収斂味低減作用(2))
実験例2と同様にして、表3に示された濃度の試料溶液を調製した(pH:約7、甘味度:0)(試料3−1〜3−3)。各種試料溶液について、実験例2と同様の方法及び基準で官能評価を実施した。
(Experimental Example 3: Tililoside Bitterness / Astringency Taste Reduction Action by Chlorogenic Acid (2))
In the same manner as in Experimental Example 2, sample solutions having the concentrations shown in Table 3 were prepared (pH: about 7, sweetness level: 0) (Samples 3-1 to 3-3). Sensory evaluation was performed on the various sample solutions using the same methods and criteria as in Experimental Example 2.
結果を表3に示す。ティリロサイドが0.05mg/100mlの場合も、特定量のクロロゲン酸を含有させることで、ティリロサイドに由来する苦味及び収斂味を効果的に低減することができた。 The results are shown in Table 3. Even when the amount of tiliroside was 0.05 mg / 100 ml, the bitterness and astringent taste derived from tiliroside could be effectively reduced by containing a specific amount of chlorogenic acid.
(実験例4:クロロゲン酸によるティリロサイドの苦味・収斂味低減作用(3))
実験例2と同様にして、表4に示された濃度の試料溶液を調製した(pH:約7、甘味度:0)(試料4−1〜4−9)。各種試料溶液について、実験例2と同様の方法及び基準で官能評価を実施した。
(Experimental Example 4: Tililoside Bitter / Astringent Taste Reduction Action by Chlorogenic Acid (3))
In the same manner as in Experimental Example 2, sample solutions having the concentrations shown in Table 4 were prepared (pH: about 7, sweetness: 0) (Samples 4-1 to 4-9). Sensory evaluation was performed on the various sample solutions using the same methods and criteria as in Experimental Example 2.
結果を表4に示す。ティリロサイドが0.008〜1.0mg/100mlの場合も、5〜350mg/100mlのクロロゲン酸を含有することで、ティリロサイドに由来する苦味及び収斂味を効果的に低減することができた。一方、飲料中のティリロサイド含有量が2.0mg/100mlの場合は、ティリロサイドの苦味や収斂味が強過ぎて、クロロゲン酸類を多量に配合してもティリロサイド由来の苦味や収斂味を低減することはできなかった。 The results are shown in Table 4. Even when the amount of tiliroside was 0.008 to 1.0 mg / 100 ml, the bitterness and astringent taste derived from tiliroside could be effectively reduced by containing 5 to 350 mg / 100 ml of chlorogenic acid. On the other hand, when the tiriloside content in the beverage is 2.0 mg / 100 ml, the bitterness and astringency of tiriloside are too strong, and even if a large amount of chlorogenic acids are added, the bitterness and astringency of tiriloside can be reduced. could not.
(実験例5:クロロゲン酸によるティリロサイドの苦味・収斂味低減作用(4))
実験例2と同様にして、表5に示された濃度の試料溶液を調製した(pH:約7、甘味度:0)(試料5−1〜5−6)。各種試料溶液について、実験例2と同様の方法及び基準で官能評価を実施した。
(Experimental Example 5: Tililoside Bitter / Astringent Taste Reduction Action by Chlorogenic Acid (4))
In the same manner as in Experimental Example 2, sample solutions having the concentrations shown in Table 5 were prepared (pH: about 7, sweetness: 0) (Samples 5-1 to 5-6). Sensory evaluation was performed on the various sample solutions using the same methods and criteria as in Experimental Example 2.
結果を表5に示す。ティリロサイド濃度が0.01mg/100ml〜0.1mg/100mlの場合も、特定量のクロロゲン酸を含有させることで、ティリロサイドに由来する苦味及び収斂味を効果的に低減することができた。 The results are shown in Table 5. Even when the concentration of tiliroside was 0.01 mg / 100 ml to 0.1 mg / 100 ml, the bitterness and astringent taste derived from tiliroside could be effectively reduced by containing a specific amount of chlorogenic acid.
(実験例6:ティリロサイド含有コーヒー飲料の評価(1))
クロロゲン酸類の供給源としてコーヒー分を用いて、ティリロサイド由来の苦味及び収斂味の改善作用に関する評価を行った。
(Experimental example 6: Evaluation of coffee drink containing tiriroside (1))
The coffee content was used as a source of chlorogenic acids, and the bitterness and astringent taste derived from tiriloside were evaluated.
コーヒー分として、市販のインスタントコーヒーを所定の割合で水に溶解したものを作製した(試料A)。HPLCを用いて試料Aにおけるクロロゲン酸類の含有量を測定したところ、20mg/100mlであった。測定方法としては、試料Aを下記の移動相Aで10倍希釈(w/w)した後、メンブランフィルター(ADVANTEC製 Cellulose Acetate 0.45μm)で濾過し、HPLCに注入した。そして、クロロゲン酸0.5水和物を標準物質として用い、3−カフェオイルキナ酸、4−カフェオイルキナ酸、5−カフェオイルキナ酸、3−フェルラキナ酸、4-フェルラキナ酸、5−フェルラキナ酸、3,4−ジカフェオイルキナ酸、3,5-ジカフェオイルキナ酸、及び4,5−ジカフェオイルキナ酸の9種のクロロゲン酸類のピーク面積値から、含有量を求めた。HPLCの条件は下記の通りである。
・カラム:ガードカラムInertsil ODS-3(4.0mmφx20mm)+Inertsil ODS-2(4.6mmφx250mm)(GLサイエンス)
・移動相:A:0.05M 酢酸、0.1mM 1−ヒドロキシエタン−1,1−ジホスホン酸、3(V/V)%アセトニトリル溶液
B:0.05M 酢酸、0.1mM 1−ヒドロキシエタン−1,1−ジホスホン酸、97(V/V)%アセトニトリル溶液
・流速:1.0ml/min
・カラム温度:35℃
・グラディエント条件;分析開始から1分後まではA液100%保持、
1分から20分まででB液13%、
20分から25分まででB液13%保持、
25分から27分まででB液15%、
27分から45分までB液15%保持、
45分から55分まででB液20%、
55分から60分まででB液100%
60分から70分までB液100%保持、
70分から75分までA液100%、
75分から100分までA液100%保持
・注入量:10.0μl
・検出波長:325nm
・標準物質:クロロゲン酸0.5水和物(含量99%)(和光一級)
A coffee instant coffee was prepared by dissolving commercially available instant coffee in water at a predetermined ratio (sample A). When the content of chlorogenic acids in Sample A was measured using HPLC, it was 20 mg / 100 ml. As a measuring method, sample A was diluted 10-fold (w / w) with the following mobile phase A, filtered through a membrane filter (Cellulose Acetate 0.45 μm manufactured by ADVANTEC), and injected into HPLC. Then, using chlorogenic acid hemihydrate as a standard substance, 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid, 3-ferlaquinic acid, 4-ferlaquinic acid, 5-ferlaquina The content was determined from the peak area values of nine chlorogenic acids, acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid. The conditions of HPLC are as follows.
・ Column: Guard column Inertsil ODS-3 (4.0mmφx20mm) + Inertsil ODS-2 (4.6mmφx250mm) (GL Science)
-Mobile phase: A: 0.05M acetic acid, 0.1 mM 1-hydroxyethane-1,1-diphosphonic acid, 3 (V / V)% acetonitrile solution
B: 0.05 M acetic acid, 0.1 mM 1-hydroxyethane-1,1-diphosphonic acid, 97 (V / V)% acetonitrile solution Flow rate: 1.0 ml / min
・ Column temperature: 35 ℃
-Gradient conditions: 100% solution A is retained from 1 minute after the start of analysis.
From 1 minute to 20 minutes, B solution 13%,
B liquid 13% retention from 20 to 25 minutes,
From 25 minutes to 27 minutes, B solution 15%,
B liquid 15% retention from 27 to 45 minutes,
From 45 minutes to 55 minutes, B liquid 20%,
Liquid B 100% in 55 to 60 minutes
Hold B solution 100% from 60 to 70 minutes,
From 70 minutes to 75 minutes, solution A is 100%,
75% to 100 minutes A solution 100% retention and injection volume: 10.0 μl
・ Detection wavelength: 325nm
Reference material: Chlorogenic acid hemihydrate (content 99%) (Wako first grade)
上記の試料Aを別途作製して、これにクロロゲン酸0.5水和物(ナカライテスク)を添加してコーヒー分中のクロロゲン酸類濃度が50mg/100ml又は150mg/100mlとなる試料も調製した。これらの試料(コーヒー分)に、ティリロサイド含有量が0.02mg/100mlとなるようにティリロサイド(フナコシ、純度99%)を添加して、クロロゲン酸類濃度の異なるティリロサイド含有コーヒー飲料を製造した(試料6−1〜6−3)。得られたコーヒー飲料について、実験例2と同様の方法及び基準で官能評価を実施した。 Sample A was prepared separately, and chlorogenic acid hemihydrate (Nacalai Tesque) was added thereto to prepare a sample in which the concentration of chlorogenic acids in the coffee was 50 mg / 100 ml or 150 mg / 100 ml. Tiriloside (Funakoshi, purity 99%) was added to these samples (coffee content) so that the tiliroside content was 0.02 mg / 100 ml to produce tiliroside-containing coffee beverages having different chlorogenic acid concentrations (Sample 6). -1-6-3). About the obtained coffee drink, sensory evaluation was implemented by the method and standard similar to Experimental example 2.
結果を表6に示す。コーヒー分由来のクロロゲン酸類を用いた場合にも、ティリロサイド由来の苦味や収斂味を効果的に低減できた。 The results are shown in Table 6. Even when chlorogenic acids derived from coffee were used, the bitterness and astringent taste derived from tiriloside could be effectively reduced.
(実験例7:ティリロサイド含有コーヒー飲料の評価(2))
実験例6と同様にして、最終形態のコーヒー飲料の濃度が表6に示した通りになるよう各種コーヒー飲料を調製し、それぞれ缶容器に190mlずつ充填して容器詰めコーヒー飲料とした。得られた容器詰めコーヒー飲料は、120〜125℃、5分間の条件で加熱殺菌した。加熱殺菌された容器詰めコーヒー飲料について、室温まで冷却した後、5名のパネルにより官能評価を実施した。その結果、パネル全員が、加熱殺菌後のコーヒー飲料のいずれについてもティリロサイドの苦味や収斂味を感じないと評価した。
(Experimental Example 7: Evaluation of Tiriloside-Containing Coffee Beverage (2))
In the same manner as in Experimental Example 6, various types of coffee beverages were prepared so that the concentration of the coffee beverage in the final form was as shown in Table 6, and each can was filled with 190 ml to make a container-packed coffee beverage. The obtained container-packed coffee beverage was sterilized by heating at 120 to 125 ° C. for 5 minutes. About the heat-sterilized container-packed coffee drink, after cooling to room temperature, sensory evaluation was implemented by five panels. As a result, all the panels evaluated that none of the coffee beverages after heat sterilization felt the bitterness or astringency of tiriloside.
また、上記の加熱殺菌された容器詰めコーヒー飲料を別途調製して、55℃で2週間保管し、保管後の風味を5名のパネルにより評価した。なお、55℃で2週間の保管は、長期保存(常温10ヶ月相当)の加速試験を意味する。評価の結果、いずれのコーヒー飲料とも、パネル全員が、保管後もティリロサイドの苦味や収斂味が抑制されており、保管前と比べて苦味等が増加していない、嗜好性の高い飲料であると判断した。 In addition, the above-mentioned heat-sterilized container-packed coffee drink was separately prepared and stored at 55 ° C. for 2 weeks, and the flavor after storage was evaluated by a panel of five people. The storage at 55 ° C. for 2 weeks means an accelerated test for long-term storage (equivalent to 10 months at room temperature). As a result of the evaluation, all of the coffee drinks are highly tasteful drinks in which all the panels have suppressed the bitterness and astringency of tiriloside even after storage, and the bitterness has not increased compared to before storage. It was judged.
(実験例8:ティリロサイド含有コーヒー飲料の評価(3))
ティリロサイド及びクロロゲン酸類の濃度を表7に示した通りに変える以外は実験例7と同様にして、加熱殺菌済みの容器詰めコーヒー飲料を製造した(試料7−1〜7−5)。各種容器詰めコーヒー飲料について、室温まで冷却した後、実験例2と同様の方法及び基準で官能評価を実施した。
(Experimental example 8: Evaluation of coffee drink containing tiriroside (3))
Heat-sterilized container-packed coffee beverages were produced in the same manner as in Experimental Example 7 except that the concentrations of tiliroside and chlorogenic acids were changed as shown in Table 7 (Samples 7-1 to 7-5). About various container-packed coffee drinks, after cooling to room temperature, sensory evaluation was performed by the same method and standard as in Experimental Example 2.
結果を表7に示す。ティリロサイド濃度が0.05mg/100ml又は0.1mg/100mlの場合も、コーヒー分由来のクロロゲン酸類を特定量含有させることで、効果的にティリロサイドの苦味や収斂味を低減することができた。ただし、ティリロサイド濃度が2mg/100mlの場合には、クロロゲン酸類によるティリロサイドの苦味及び収斂味の低減効果は得られなかった。 The results are shown in Table 7. Even when the tiriloside concentration was 0.05 mg / 100 ml or 0.1 mg / 100 ml, the bitterness and astringent taste of tiriloside could be effectively reduced by containing a specific amount of chlorogenic acids derived from coffee. However, when the tiliroside concentration was 2 mg / 100 ml, the effect of reducing the bitterness and astringency of tiliroside by chlorogenic acids was not obtained.
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JP2009256309A (en) * | 2008-03-17 | 2009-11-05 | Oriza Yuka Kk | Fat-metabolism improving gene manifestation accelerant and diabetes prevention-related gene manifestation accelerant |
JP2010166911A (en) * | 2008-12-26 | 2010-08-05 | Suntory Holdings Ltd | Beverage containing cyclic dipeptide |
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JP2009256309A (en) * | 2008-03-17 | 2009-11-05 | Oriza Yuka Kk | Fat-metabolism improving gene manifestation accelerant and diabetes prevention-related gene manifestation accelerant |
JP2010166911A (en) * | 2008-12-26 | 2010-08-05 | Suntory Holdings Ltd | Beverage containing cyclic dipeptide |
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