JP6715602B2 - Beverages containing chlorogenic acids - Google Patents

Description

The present invention relates to a beverage containing chlorogenic acids and collagen peptide.

Chlorogenic acids are found in plants such as green coffee beans and sunflower seeds, and have been reported to have various physiological functions such as antioxidant action, blood pressure lowering action and lipid burning promoting action (for example, Patent Document 1 1).
Beverages containing chlorogenic acids are a form suitable for continuously ingesting more chlorogenic acids and effectively obtaining their physiological functions, and in recent years, beverages containing high concentrations of chlorogenic acids have been proposed. ..
Collagen peptides are also widely used in beverages, because they are expected to have a beautiful skin effect.

By the way, it is known that polyphenols such as chlorogenic acids and water-soluble proteins such as collagen peptides interact with each other in water and aggregate to cause turbidity or precipitation. Therefore, coexistence of chlorogenic acids and collagen peptides in a beverage may impair the appearance of the product over time.
As a means for solving this problem, for example, a polyphenol composition composed of polyphenol, one or more kinds of dextrins selected from the group consisting of cyclodextrin, highly branched cyclic dextrin, and enzyme-degraded dextrin and collagen peptide A method (Patent Document 2) for suppressing the production of insoluble substances even in an aqueous solution by preparing a product has been proposed.

JP, 2010-241800, A JP, 2008-148588, A

However, according to the above-mentioned conventional method, although the generation of starch when the beverage containing the chlorogenic acids and the collagen peptide is stored at room temperature can be suppressed, the starch is remarkably generated at low temperature under low pH. It has been found.
Therefore, the present invention is intended to provide a beverage containing chlorogenic acids and a collagen peptide, in which generation of starch is suppressed during storage at low pH and low temperature.

The inventors of the present invention have conducted extensive studies to solve the above problems, and when coexisting predetermined dextrins in a certain range in producing a beverage containing chlorogenic acids and collagen peptides, under low pH and low temperature. It was found that the generation of starch is suppressed and a clear beverage can be obtained.

That is, the present invention provides the following components (A), (B), (C) and (D):
(A) chlorogenic acids,
(B) collagen peptide,
(C) cyclodextrin,
(D) A beverage containing maltodextrin or a combination of maltodextrin and indigestible dextrin,
The content (mass %) of chlorogenic acids is a, the content (mass %) of cyclodextrin is c, the content (mass %) of maltodextrin is d1, and the content (mass %) of indigestible dextrin is d2. When this is done, a beverage that satisfies the following expressions (1) to (4) is provided.
(1) 0<a≦1.875
(2) c≧2.67a−0.532 and c>0.3
(3) d1+d2≧2.1-1.3c and d1>0 and d2≧0
(4) d1≧0.5-0.2c

According to the present invention, it is possible to provide a beverage containing chlorogenic acids and a collagen peptide, which has excellent physiological effects, can suppress the generation of turbidity and starch, is clear, and has excellent storage stability.

The beverage of the present invention contains (A) chlorogenic acids. Here, in the present specification, “chlorogenic acids” means monocaffeoylquinic acid of 3-caffeoylquinic acid, 4-caffeoylquinic acid and 5-caffeoylquinic acid, and 3-ferulaquinaic acid, 4-ferulaquina. Acid and 5-ferulaquinic acid, monoferulaquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid It is a general term for all.

In the present invention, at least one of the above nine kinds may be contained, but among them, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid and 4,5-dicaffeoylquinic acid are preferable. The dicaffeoylquinic acid of the present invention tends to interact with the collagen peptide in water and aggregate, and tends to cause turbidity or precipitation, so it is preferable to apply the present invention to beverages containing these dicaffeoylquinic acid. ..
The total content of dicaffeoylquinic acid (3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid and 4,5-dicaffeoylquinic acid) is preferably 15 mg or more per 100 g of the beverage. , And more preferably 100 mg or more.
In the present specification, the content of chlorogenic acids is defined based on the total amount of the above 9 kinds unless otherwise specified.

In order to contain the (A) chlorogenic acids in the beverage of the present invention, for example, a raw material containing the chlorogenic acids in the beverage may be used. The kind of the raw material is not particularly limited, and examples thereof include coffee beans, apple fruits, sunflower seeds, Simon leaves, pine cones, pine seed husks, sugar cane, southern leaves, burdock, eggplant peels, plum fruits, coltsfoot, grape skins. , Grape seeds, and other plants.

In the present invention, it is preferable to use, as the (A) chlorogenic acids, those derived from an extract of green coffee beans, that is, those collected by fractionation from an extract of green coffee beans.
In the present specification, examples of the “green coffee bean extract” include a green coffee bean extract or a concentrate thereof. There are various forms such as solid, liquid, solution and slurry. The "green coffee bean extract" is extracted from green coffee beans with hot water by a known extraction method such as batch extraction, drip extraction, or column extraction, and is subjected to concentration and purification operations. I mean something that is not. The extraction method is not particularly limited, but is described in, for example, JP-A-58-138347, JP-A-59-51763, JP-A-62-111671, JP-A-5-236918 and the like. Can be adopted.
Further, the "concentrate of the green coffee bean extract" refers to the one in which at least a part of the solvent is removed from the green coffee bean extract to increase the concentration of chlorogenic acids. The green coffee bean extract may be a commercially available product.

Examples of the bean type of green coffee beans include Arabica type, Robusta type, Riberica type, Arabsta type and the like. In addition, the production place of the green coffee beans is not particularly limited, and examples thereof include Brazil, Colombia, Tanzania, Mocha, Kilimanjaro, Mandolin, Blue Mountain, Guatemala, and Vietnam. The green coffee beans can be used alone or in combination of two or more.
The green coffee beans may be unground or ground. The crushing method is not particularly limited, and known methods and devices can be used. For example, a crushing device such as a cutter mill, a hammer mill, a jet mill, an impact mill, and a Willey crusher can be used. The average particle size of the ground green coffee beans can be appropriately selected.

The beverage of the present invention contains (B) collagen peptide.
The collagen peptide may be one commonly used for food, and for example, one derived from mammals such as cattle, pigs, sharks, and fish can be used. The extraction site of the collagen peptide is not particularly limited, but examples thereof include bone and skin.
The collagen peptide can be produced by a known method using an acid, an alkali or an enzyme, and a commercially available product can be used.

The average molecular weight of the collagen peptide (B) is preferably 1200 or more, more preferably 2600 or more from the viewpoint of flavor, and 4500 or less, further preferably 3400 or less from the viewpoint of physiological effects and good digestion and absorption.
In the present specification, the average molecular weight of the collagen peptide can be measured according to the method of estimating the molecular weight distribution by obtaining a chromatogram by the Pagui method, that is, the gel filtration method using high performance liquid chromatography. For example, it can be measured according to the method described in JP 2011-15632 A.

Examples of commercially available collagen peptides include "Ikuos HDL-30DR (average molecular weight 3000)" manufactured by Nitta Gelatin, "Marine Matrix (average molecular weight 3000)" manufactured by Yaizu Suisan, "Marine Matrix Neo DR (average molecular weight 1500)". , "Marine collagen oligo MD (average molecular weight 1200)" manufactured by JNC, and the like.

In the beverage of the present invention, the content of (B) collagen peptide is preferably 0.1% by mass or more, more preferably 0.3% by mass or more, and 25% by mass from the viewpoint of flavor and texture, and physiological effects. Hereafter, it is preferably 20% by mass or less.
In the present specification, the content of (B) collagen peptide can be calculated by hydrolyzing the sample and then quantifying the hydroxyproline content by HPLC analysis.

The beverage of the present invention contains (C) cyclodextrin. Cyclodextrin is a maltooligosaccharide in which glucose is cyclically linked by α-1,4 bonds, and glucose units having 6, 7, and 8 glucose units are well known. These are also referred to as α-cyclodextrin (α-CD, CD6), β-cyclodextrin (β-CD, CD7), and γ-cyclodextrin (γ-CD, CD8), respectively.
The cyclodextrin used in the present invention may be a mixture of two or more kinds, but it is more preferable to use γ-cyclodextrin from the viewpoint of suppressing the generation of turbidity and precipitation.
Cyclodextrin can be produced by reacting starch with an enzyme or the like, and a commercially available product can be used.

Furthermore, the beverage of the present invention contains (D) maltodextrin or a combination of maltodextrin and indigestible dextrin.
Maltodextrin is a hydrolyzate of starch and has a dextrose equivalent (DE) of 6 to 20, and preferably 8 to 12 from the viewpoint of flavor and the effect of suppressing the generation of turbidity and starch. is there.
Indigestible dextrin is a dextrin that remains without being hydrolyzed by human digestive enzymes. The indigestible dextrin is obtained by adding a trace amount of hydrochloric acid to starch, heating it, and treating it with an enzyme such as α-amylase or glucoamylase to fractionate the dietary fiber fraction.
The dextrose equivalent (DE) of the indigestible dextrin is preferably 1 to 30, more preferably 5 to 25, further preferably 7 to 23, from the viewpoint of flavor and the effect of suppressing the generation of turbidity and starch. It is more preferably 8 to 20, and even more preferably 9 to 15.
Incidentally, the starch as a raw material of cyclodextrin, maltodextrin and indigestible dextrin, if its used in the food field, its origin is not particularly limited, for example, corn, potato, sweet potato, wheat, rice , Starch derived from plants such as glutinous rice and tapioca. Of these, indigestible dextrin obtained from corn-derived starch is preferable because the desired effect can be easily obtained.
In the present invention, as the component (D), a combination of maltodextrin and indigestible dextrin is preferable from the viewpoint of suppressing the generation of turbidity and starch at low pH and low temperature and adjusting calories.

The beverage of the present invention has (A) the content (mass %) of chlorogenic acids as a, (B) the content (mass %) of cyclodextrin as c, and (D) the content (mass %) of maltodextrin as d1. When the content (mass %) of the indigestible dextrin is d2, the relationships of the following formulas (1) to (4) are satisfied.
(1) 0<a≦1.875
(2) c≧2.67a−0.532 and c>0.3
(3) d1+d2≧2.1-1.3c and d1>0 and d2≧0
(4) d1≧0.5-0.2c
By coexisting the predetermined dextrins in the above-mentioned certain range, not only when the beverage containing the chlorogenic acids and the collagen peptide is stored at room temperature, but also when stored at low temperature or low pH, turbidity and generation of starch are generated. It can be suppressed.

The content (a) of the chlorogenic acids (A) in the beverage of the present invention is 0<a≦1.875 in the formula (1), that is, more than 0% by mass and 1.875% by mass or less.
The content (a) of chlorogenic acids in the beverage is preferably 0.1% by mass to 1% by mass from the viewpoint of physiological effects.

In the beverage of the present invention, the content (c) of cyclodextrin satisfies the formula (2)c≧2.67a−0.532 and c>0.3.
The content (c) of cyclodextrin in the beverage is more than 0.3% by mass, but 0.35% by mass or more, more preferably 0.4% by mass or more, from the viewpoint of suppressing turbidity and generation of starch, From the viewpoint of the calorie of the beverage, it is preferably 2.5% by mass or less, more preferably 1.5% by mass or less, and further preferably 0.9% by mass or less.

In the beverage of the present invention, the total content (d1+d2) of maltodextrin and indigestible dextrin satisfies the formula (3) d1+d2≧2.1-1.3c and d1>0 and d2≧0, but the turbidity or the starch From the standpoint of the balance between the suppression of the occurrence of heat generation and the adjustment of calories, it is preferably 1 to 3% by mass, and more preferably 1 to 2.5% by mass.

In the beverage of the present invention, the content (d1) of maltodextrin satisfies the formula (4) d1≧0.5-0.2c. The content (d1) of maltodextrin in the beverage is preferably 0.3% by mass or more, more preferably 0.4% by mass or more, from the viewpoint of suppressing the generation of turbidity and starch, and adjusting the calories of the beverage. Therefore, it is preferably 1.5% by mass or less.

Further, the content (d2) of the indigestible dextrin in the beverage of the present invention may be 0% by mass, but is preferably 0.6% by mass or more from the viewpoint of suppressing the generation of turbidity and starch, and the beverage From the standpoint of adjusting the calorie content, 1.6 mass% or less is preferable.
In this specification, the content of indigestible dextrin is a value obtained as the content of dietary fiber component, and can be calculated by enzyme treatment and quantification by HPLC analysis.

The beverage of the present invention may contain caffeine.
The content of caffeine in the beverage is preferably 0 to 0.01% by mass, more preferably 0 to 0.003% by mass from the viewpoint of ease of drinking.

The pH (25° C.) of the beverage of the present invention is preferably 3 to 4, more preferably 3.2 to 3.8, from the viewpoint of suppressing flavor.
To adjust the pH of the beverage, an acidulant can be used, and examples of the acidulant include acetic acid, ascorbic acid, citric acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid and alkalis thereof. Examples thereof include metal salts (eg sodium salt, potassium salt). These can be used alone or in combination of two or more. Of these, citric acid and sodium citrate are preferable.

The beverage contains water, and examples of the water include ion-exchanged water, tap water, natural water and the like, and ion-exchanged water is particularly preferable from the viewpoint of taste.

In the beverage of the present invention, in addition to the above components, in a range that does not impair the effects of the present invention, sweeteners, bitterness inhibitors, antioxidants, flavors, inorganic salts, pigments, emulsifiers, preservatives, seasonings, amino acids. , Protein, quality stabilizer and the like may be appropriately mixed.

The beverage of the present invention comprises, for example, (A) chlorogenic acids, (B) collagen peptide, (C) cyclodextrin, (D) maltodextrin, or a combination of maltodextrin and indigestible dextrin, represented by the formula ( It can be manufactured through a step of adjusting so as to satisfy the relationships shown in 1) to (4) and a step of adjusting pH as necessary.
Moreover, when it is made into a packaged beverage, it can be manufactured through a sterilization/filling process.

As for the sterilization condition of the beverage, as long as it meets the conditions stipulated by the Food Sanitation Law, the sterilization means is not particularly limited, and various types of sterilizers of retort, ultra high temperature (UHT), high temperature and short time (HTST) can be used. it can. Furthermore, the method of filling the container after sterilization is not particularly limited, and hot pack filling (hot filling), aseptic filling, or the like can be used.
The container that can be used for the beverage is not particularly limited as long as it is a container that is generally used for beverages, such as a molded container containing polyethylene terephthalate as a main component (so-called PET bottle), a metal can, a glass container, a cheer pack, a paper container and the like. ..

[Analysis method]
(I) Measurement of chlorogenic acids (CGA9) (analytical instrument)
HPLC was used.
Device: Waters ACQUITY UPLC-H Class PDA
Separation column: ACQITY UPLC HSS C18 2.1×100 mm, 1.8 μm
Detector (ultraviolet visible absorption spectrophotometer): L-2420
(Analysis conditions)
Sample injection volume: 10 μL,
Flow rate: 1.0 mL/min,
Ultraviolet absorptiometer detection wavelength: 320nm
Eluent A: 5% acetonitrile containing 0.05 mol/L acetic acid, 0.01 mol/L sodium acetate and 0.1 mmol/L HEDPO (1-hydroxyethane-1,1-diphosphonic acid),
Eluent B: acetonitrile (concentration gradient condition)
Time (minutes) Solution A (% (v/v)) Solution B (% (v/v))
0 100 0
2.5 100 0
3.5 95 5
5.0 95 5
6.0 92 8
16.0 928
16.5 10 90
19 100 0
22 100 0
(Retention time of chlorogenic acids)
3-Cafe oil quinic acid (3-CQA): 5.3 (min)
5-Cafe oil quinic acid (5-CQA): 8.8 (min)
4-Cafe oil quinic acid (4-CQA): 11.6 (min)
3-ferulaquinic acid (3-FQA): 13.0 (min)
5-ferulaquinic acid (5-FQA): 19.9 (min)
4-ferulaquinic acid (4-QA): 21.0 (min)
3,5-Dicaffeoylquinic acid (3,5-di-CQA): 36.6 (min)
4,5-Dicaffeoylquinic acid (4,5-di-CQA): 37.4 (min)
3,4-Dicaffeoylquinic acid (3,4-di-CQA): 44.2 (min)
Chlorogenic acids were quantified as a total of nine kinds using 5-CQA as a standard substance.

(Ii) Measurement of caffeine In the same manner as in (i) above, caffeine was quantified by the absorbance at a wavelength of 270 nm using reagent caffeine as a standard substance.
(Caffeine retention time): 18.9 (min)

(Iii) Measurement of indigestible dextrin About 1 g of a sample was precisely weighed (Sp), and 0.08 mol/L phosphate buffer (pH 6.0) was added to make 50 mL. To this, 0.1 mL of thermostable α-amylase (Termamyl 120L: Novozymes) was added, placed in a boiling water bath, and shaken for 30 minutes. After allowing to cool, the pH was adjusted to 7.5±0.1 with 10 mL of a 0.275 mol/L sodium hydroxide solution. 0.1 mL of a proteolytic enzyme solution (Protease P-5380: Sigma) was added, and the mixture was reacted at 60° C. for 30 minutes while shaking. After allowing to cool, the pH was adjusted to 4.3±0.3 with 10 mL of 0.325 mol/L hydrochloric acid. Next, 0.1 mL of amyloglucosidase (Amyloglucosidase A-9913: Sigma) was added, and the mixture was reacted at 60° C. for 30 minutes while shaking. Immediately after the above enzyme treatment was finished, the mixture was heated in a boiling water bath for 10 minutes and then cooled, and 3 mL of a 10 W/V% glycerin solution (internal standard substance) was added to make 100 mL with water to obtain an enzyme treatment solution.
A column (glass tube, 50 mL) filled with 50 mL of the enzyme-treated solution was filled with 50 mL of an ion exchange resin [Amberlite IRA-67 (OH type, Organo): Amberlite 200CT (H type, Organo)=1:1 (volume ratio)]. (φ20 mm×300 mm) at a liquid flow rate of 50 mL/hr, and water was further passed to make the total amount of the outflow liquid about 200 mL. The solution was concentrated with a rotary evaporator, the total amount was adjusted to 10 mL with water, and then filtered with a membrane filter having a pore size of 0.45 μm to obtain a test solution. The peak area values of the glycerin and dietary fiber fraction of the assay solution were measured by HPLC per 20 μL of the assay solution, and the dietary fiber component content was determined by the following formula.
Dietary fiber component content (%)=[X1/Y1]×f1×[Z1/Sp]×100
[In the formula, X1 represents the peak area of the dietary fiber component, Y1 represents the peak area of glycerin, f1 represents the peak sensitivity correction coefficient (0.82) of glycerin and glucose, and Z1 represents the internal standard glycerin weight (mg ), Sp represents the weight of the sample weighed (mg). ]
(HPLC analysis)
・Detector: Differential refractometer ・Column packing: TSKgel G2500PWXL
・Column tube: φ7.8 mm x 300 mm
・Column temperature: 80℃
-Mobile phase: Water-Flow velocity: 0.5 mL/min
・Injection volume: 20 μL

[material]
The following raw materials were used.
Collagen peptide: Nitta Gelatin Ikuosu HDL-30DR, average molecular weight 3000
Cyclodextrin: γ-cyclodextrin, CAVAMAX-W8 manufactured by Wacker
Maltodextrin: Matsutani Chemical Co., Ltd. Max 3000N, DE10
Indigestible Dextrin: Matsutani Chemical Industry Fiber Sol 2, DE10

Production Example 1 Production of Chlorogenic Acid Preparation 500 g of Indonesian Robusta sp. AP-1 green beans was stirred and extracted with 5 L of hot water at 98°C for 4 hours. After cooling, solid-liquid separation was performed, and the extract was concentrated under reduced pressure at 40° C. until the solid content concentration became 20 w/v% to obtain a green coffee bean extract.
Ethanol was slowly added to the above-mentioned green coffee bean extract solid content concentration of 20 w/v% to adjust the concentration to 60 w/v% of ethanol, and 63 g of acid clay Mizuka Ace #600 (manufactured by Mizusawa Chemical Co., Ltd.) was added and stirred for 2 hours. After that, it was filtered through No. 2 filter paper.
Next, after passing through a column filled with 125 g of activated carbon Kuraray Coal GW48/100D (manufactured by Kuraray Chemical Co., Ltd.) and a column packed with 32 mL of H-type cation exchange resin SK1BH (manufactured by Mitsubishi Chemical Co.), a 0.2 μm membrane filter was applied. And re-filtered.
After ethanol was distilled off from the filtrate at 40° C., the water content was adjusted to adjust the solid content to 40 w/v%, which was designated as “chlorogenic acid concentration adjusting solution”. 10 g of this "chlorogenic acid concentration adjusting liquid" was sampled in a centrifuge tube and centrifuged under the conditions of 3000 rpm, 15°C, and 60 minutes to obtain a "chlorogenic acid preparation". The obtained chlorogenic acid preparation contains monocaffeoylquinic acid (CQA) content 13.01% by mass, monoferulaquinic acid (FQA) content 2.62% by mass, and dicaffeoylquinic acid (di-CQA) content. The amount was 3.72% by mass, and the caffeine content was 0.00% by mass.

Examples 1-10 and Comparative Examples 1-3
[Beverage preparation]
According to the prescription table in Table 1, each component was blended to obtain a beverage. The analytical values of the beverage are shown in Table 1.

[Evaluation of appearance stability]
Dispense 40 g of the beverage into a glass vial (Mighty Vial No.7 made by Maru-M), cover with a lid, and leave it at room temperature (25°C) for 5 days and in a refrigerator at 5°C for 5 days, and then improve the appearance stability. It was visually evaluated according to the following criteria. The results are shown in Table 1.
〔Evaluation criteria〕
◎: Clear ○: Very slight turbidity or precipitation is seen △: A little turbidity or precipitation is seen ×: Precipitation is precipitated

From the results shown in Table 1, in Comparative Example 1 containing chlorogenic acids and collagen peptides, and containing only cyclodextrin as the dextrin, the occurrence of starch was not observed in the test at 25° C. Occurrence was observed. Further, in Comparative Examples 2 to 3 containing only maltodextrin and indigestible dextrin as dextrins, the occurrence of starch was observed in the test at 25°C and the test at 5°C.
On the other hand, in Examples 1 to 10 containing chlorogenic acids, collagen peptide and cyclodextrin, and maltodextrin or maltodextrin and indigestible dextrin, the test at 25° C. and the test at 5° C. were both turbid and the occurrence of starch was observed. Not confirmed, it was confirmed that the beverage had excellent storage stability even at low pH and low temperature.

Claims (8)

The following components (A), (B), (C) and (D):
(A) chlorogenic acids,
(B) collagen peptide,
(C) cyclodextrin,
(D) contains a combination of maltodextrin or maltodextrin and indigestible dextrin, a pH of 4 or less der Ru beverage,
The content (mass %) of chlorogenic acids is a, the content (mass %) of cyclodextrin is c, the content (mass %) of maltodextrin is d1, and the content (mass %) of indigestible dextrin is d2. When it does, a beverage that satisfies the following expressions (1) to (4).
(1) 0<a≦1.875
(2) c≧2.67a−0.532 and c>0.3
(3) d1+d2≧2.1-1.3c and d1>0 and d2≧0
(4) d1≧0.5-0.2c The beverage according to claim 1, wherein (C) cyclodextrin is γ-cyclodextrin. The beverage according to claim 1 or 2, having a pH of 3-4. The beverage according to any one of claims 1 to 3, wherein (B) the collagen peptide has an average molecular weight of 1200 to 4500. The beverage according to any one of claims 1 to 4, wherein the chlorogenic acids are derived from a green coffee bean extract. The beverage according to any one of claims 1 to 5, wherein the chlorogenic acids are one or more selected from monocaffeoylquinic acid, monoferulaquinic acid and dicaffeoylquinic acid. The chlorogenic acids containing 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid and 4,5-dicaffeoylquinic acid in a total amount of 15 mg or more per 100 g of the beverage. The beverage according to item 1. The beverage according to claim 1, wherein the content of caffeine is 0 to 0.01% by mass.