JP7002601B2 - Caffeine-containing beverage containing hydroxytyrosol - Google Patents

Description

The present invention relates to a beverage containing hydroxytyrosol.

Olive (Olea europaea) is a plant belonging to the genus Olive of the family Oleaceae, and is widely cultivated in the Mediterranean region and elsewhere. The fruits are widely used all over the world for olive oil extraction and edible purposes, and have a great deal of eating experience.

Olive fruits contain polyphenols such as oleuropein, hydroxytyrosol, and acteoside (Non-Patent Documents 1 and 2), and olive extracts and their polyphenol components have an arteriosclerotic effect (Non-Patent Document 3). It has been reported that it has an effect of suppressing hypertension (Patent Document 1), an effect of suppressing bone weight loss (Non-Patent Document 4), and the like. It has also been reported that olive extract has antioxidant, whitening, skin anti-aging, and antitumor effects (Patent Document 2).

Hydroxytyrosol is one of the typical polyphenol components contained in olives and is known to have antioxidant activity. It is generally known that antioxidant is useful for prevention and improvement of lifestyle-related diseases such as hypertension, hyperlipidemia and diabetes, and angina pectoris, myocardial infarction, cerebral circulation disorder and malignant tumor. Therefore, the development of foods and drinks containing such materials having antioxidant activity is strongly expected.

Japanese Unexamined Patent Publication No. 2005-334022 Japanese Unexamined Patent Publication No. 2002-186453

J. Agric Food Chem, vol.52, pp479-484, 2004 J Agric Food Chem, vol.53, pp8963-8969, 2005 Atherosclerosis, vol.188, No.1, pp35-42, 2006 Clin Nutr, vol.25, No.5, 859-868, 2006

As described above, hydroxytyrosol has antioxidant activity and is a very useful material for prevention and improvement of lifestyle-related diseases and the like. However, since hydroxytyrosol has a peculiar astringent taste and an offensive odor (for example, astringent taste), there is a problem that the palatability of the beverage is significantly reduced when blended in the beverage.

Therefore, an object of the present invention is to provide a beverage that contains hydroxytyrosol but is easy to drink.

Another object of the present invention is to provide a method for reducing the astringent taste and offensive odor caused by hydroxytyrosol in a beverage containing hydroxytyrosol.

As a result of diligent studies to solve the above problems, the present inventors have a particularly excellent effect on caffeine with respect to improvement of an unfavorable flavor (specifically, astringent taste remaining as an aftertaste) caused by hydroxytyrosol. It was found that there is, and the present invention was completed. The present invention relates to, but is not limited to, the following.
(1) A beverage containing 0.5 to 50 mg / 100 mL of hydroxytyrosol and caffeine.
(2) The beverage according to (1), which contains 10 to 210 mg / 100 mL of caffeine.
(3) The beverage according to (1) or (2), wherein the weight ratio of hydroxytyrosol to caffeine ([hydroxytyrosol] / [caffeine]) is 0.003 to 1.
(4) The beverage according to any one of (1) to (3), wherein the beverage is a tea beverage.
(5) The beverage according to any one of (1) to (3), wherein the beverage is a coffee beverage.
(6) The method for improving the flavor of a beverage containing 0.5 to 50 mg / 100 mL of hydroxytyrosol, which comprises a step of blending caffeine.

INDUSTRIAL APPLICABILITY According to the present invention, a beverage having antioxidant activity can be provided. According to the present invention, it is possible to provide a beverage containing hydroxytyrosol but having an improved unfavorable flavor (for example, astringent taste) caused by hydroxytyrosol such as an astringent taste and an offensive odor. The beverage of the present invention is also useful for improving blood flow.

The beverage of the present invention comprises hydroxytyrosol and caffeine.

(Hydroxytyrosol)
Hydroxytyrosol is a type of polyphenol contained in plants such as olives. The structural formula of hydroxytyrosol is as follows, and its alias is called 4- (2-Hydroxyethyl) -1,2-benzenediol. The CAS Registry Number for hydroxytyrosol is 10597-60-1.

Hydroxytyrosol is known not only to have a very strong antioxidant effect, but also to prevent LDL, which is a bad cholesterol, from becoming an even worse oxidized LDL. Hydroxytyrosol is also known to have a blood flow improving effect.

As the hydroxytyrosol, a commercially available product may be used, or a product prepared by itself using a method known per se, for example, isolated and purified from a plant such as olive using a solvent such as water or oil. , And are not particularly limited. In addition, a plant extract containing hydroxytyrosol can also be used.

Further, in the present invention, hydroxytyrosol may be a glycoside. As used herein, the term "glycoside" refers to a compound formed by binding a hydroxyl group of a sugar to a non-carbohydrate compound. The sugar in the glycoside may be a monosaccharide, or may be a disaccharide or a plurality of sugars thereof, and is not particularly limited. The type of sugar is also not particularly limited, and examples thereof include aldose such as glucose, mannose, galactose, fucose, rhamnose, arabinose and xylose, ketose such as fructose, uronic acid such as glucuronic acid, galacturonic acid and mannuronic acid, apiose and rutinose. Be done. Further, the sugar used for the glycoside may be a D-form or an L-form.

The beverage of the present invention contains 0.5-50 mg / 100 mL hydroxytyrosol. From the viewpoint of obtaining an antioxidant effect and a blood flow improving effect, it is preferable to contain 0.5 mg / 100 mL or more of hydroxytyrosol, but a beverage containing 0.5 mg / 100 mL or more of hydroxytyrosol has a bad aftertaste. There is a tendency. In particular, beverages containing 0.8 mg / 100 mL or more of hydroxytyrosol tend to have an astringent taste as an aftertaste. The content of hydroxytyrosol in the beverage of the present invention is preferably 0.8 to 5 mg / 100 mL, more preferably 0.8 to 2.5 mg / 100 mL. When hydroxytyrosol is in the form of glycosides, hydrates, etc., the above content shall be calculated after converting it into a free form. The content of hydroxytyrosol in the present invention can be measured according to a method known to those skilled in the art, and can be measured by setting appropriate conditions using, for example, LC-MS / MS, HPLC or the like.

(caffeine)
The content of caffeine in the beverage of the present invention is not particularly limited, but is usually 10 to 210 mg / 100 mL, preferably 50 to 200 mg / 100 mL, and more preferably 100 to 160 mg / 100 mL. When caffeine is in the form of hydrate or the like, the above content shall be calculated after converting it into a free form. The content of caffeine can be measured and quantified by a method using high performance liquid chromatography (HPLC).

The caffeine used in the present invention includes commercially available reagents, pure products (refined products with a caffeine content of 98% or more), crude products (caffeine content of 50 to 98%), and plants containing caffeine (tea leaves). , Cola nuts, coffee beans, etc.) can also be used in the form of extracts or concentrates thereof. In the beverage of the present invention, it is preferable to use a crude product or a pure product, and it is particularly preferable to use a pure product.

In the beverage of the present invention, caffeine can be contained so that the weight ratio with hydroxytyrosol ([hydroxytyrosol] / [caffeine]) is 0.003 to 1. From the viewpoint of improving the flavor derived from hydroxytyrosol, the weight ratio ([hydroxytyrosol] / [caffeine]) is preferably 0.005 to 0.1, more preferably 0.01 to 0.05. be.

From another point of view, the present invention relates to a method for improving the flavor of a beverage, which comprises a step of blending caffeine in a beverage containing 0.5 to 50 mg / 100 mL of hydroxytyrosol.

(Beverage)
The type of beverage in the beverage of the present invention is not particularly limited, and may be any of carbonated beverage, non-carbonated beverage, alcoholic beverage, non-alcoholic beverage, coffee beverage, tea beverage, cocoa beverage, nutritional beverage, functional beverage and the like. good. Preferred beverages in the present invention include, for example, tea beverages such as green tea, roasted tea, blended tea, wheat tea, mate tea, jasmine tea, black tea, oolong tea, and Tochu tea, and coffee beverages.

In addition to the various components shown above, the beverage of the present invention may contain various additives and the like depending on the type of beverage. Examples of various additives include sweeteners such as sugars other than the above, acidulants, flavors, vitamins, pigments, antioxidants, emulsifiers, preservatives, extracts, dietary fiber, pH adjusters, quality stabilizers and the like. Can be mentioned.

The beverage of the present invention can be produced by appropriately blending the above-mentioned components. In addition, the beverage of the present invention is made into a packaged beverage after undergoing steps such as sterilization as necessary. For example, a sterilized packaged beverage can be produced by a method in which a beverage is filled in a container and then heat-sterilized, or a method in which the beverage is sterilized and then filled in a container in an aseptic environment.

The type of container is not particularly limited, and is usually a beverage such as a resin container such as a PET bottle, a paper container such as a paper pack, a glass container such as a glass bottle, a metal container such as an aluminum can or a steel can, and an aluminum pouch. Any container used in the above can be used.

Hereinafter, the details of the present invention will be specifically described with reference to Experimental Examples and Examples, but the present invention is not limited thereto. Further, in the present specification, unless otherwise specified, the numerical range is described as including the end points thereof.

An olive fruit extract HT-6 (Eisai Food & Chemical Co., Ltd.) was used to prepare a beverage (sample) for evaluation. Specifically, the olive fruit extract and caffeine (Shiratori Pharmaceutical Co., Ltd.) are dissolved in water so that the contents of hydroxytyrosol and caffeine are the amounts (concentrations) shown in Table 1 below. , A total of 100 mL of each beverage was prepared. The amount of the olive fruit extract added was calculated assuming that the olive fruit extract contained 6% (w / w) of hydroxytyrosol.

The obtained beverage was subjected to a sensory evaluation of flavor. The flavor was mainly evaluated from the viewpoint of astringent taste. Specifically, three well-trained professional panelists gave one point for the most favorable taste without feeling astringent taste, two points for a slightly astringent taste but no problem, and three cases for a feeling of astringent taste. The score and the case of strong convergence were rated as 4 to 10 points, and evaluated on a 10-point scale. As the beverage for evaluation, the beverage prepared at room temperature was used as it was.

The results are shown in Table 1. Regarding beverages containing 0.8 to 5 mg / 100 mL or more of hydroxytyrosol, many of them did not feel astringent taste as well as improved flavor when caffeine was added in an amount of 10 mg / 100 mL or more. In particular, when caffeine was added in an amount of 110 mg / 100 mL or more, the taste was favorable without any astringent taste. In addition, a strong astringent taste was felt in the beverage containing hydroxytyrosol in an amount of 10 mg / 100 mL or more, but the addition of caffeine showed an effect of suppressing the astringent taste. As described above, it was found that caffeine sufficiently exerts a flavor improving effect in the low concentration region of hydroxytyrosol, and the effect can be obtained even in the high concentration region of hydroxytyrosol.

Claims (3)

It contains 0.8 to 2.5 mg / 100 mL of hydroxytyrosol and 10 to 210 mg / 100 mL of caffeine, and the weight ratio of hydroxytyrosol to caffeine ([hydroxytyrosol] / [caffeine]) is 0.003. Beverages of ~ 0.25. The beverage according to claim 1, wherein the beverage is a tea beverage. A method for improving the flavor of a beverage containing 0.8 to 2.5 mg / 100 mL of hydroxytyrosol, which comprises 10 to 210 mg / 100 mL of caffeine and a weight ratio of hydroxytyrosol to caffeine ([hydroxytyrosol]. The method comprising adjusting the sole] / [caffeine]) to 0.003 to 0.25.