JP7053348B2 - Beverages containing polyphenols and their manufacturing methods - Google Patents

Description

The present invention relates to a polyphenol-containing beverage and a method for producing the same, and more particularly to a polyphenol-containing beverage containing collagen and a method for producing the same.

Collagen is a major protein that constitutes connective tissue in the living body, and has been used as gelatin in various processed foods. In addition, collagen is attracting attention as a functional material having a wide range of effects such as a cosmetic effect on the skin and hair and an effect of improving joint pain, and various foods and drinks containing collagen have been developed with increasing health consciousness.

It is known that when collagen is contained in a tea beverage, turbidity and precipitation occur due to the reaction between polyphenol and collagen (Patent Documents 1 to 3). As a means for eliminating this turbidity and precipitation, Patent Document 1 proposes a technique for suppressing turbidity and precipitation of a collagen-containing tea beverage by using a tea extract on which tannase is allowed to act. Patent Document 2 proposes a technique for preventing turbidity and precipitation of a tea beverage by blending a basic amino acid with a collagen-containing tea beverage. Patent Document 3 proposes a technique for preventing turbidity or precipitation of a tea beverage by adding collagen treated with an alkali and having a weight average molecular weight of 9,600 to 15,000. However, the techniques of Patent Documents 1 to 3 are concerned about the limited raw materials and the influence on the flavor, and leave room for further improvement.

Japanese Unexamined Patent Publication No. 2007-3192008 Japanese Unexamined Patent Publication No. 2008-79565 JP-A-2015-154758

An object of the present invention is to provide a collagen-containing polyphenol-containing beverage having reduced turbidity and precipitation and a method for producing the same.

The present inventions have recently found that by adding an organic acid to a polyphenol-containing beverage containing water-soluble collagen, turbidity and precipitation caused by water-soluble collagen can be suppressed. The present invention is based on this finding.

According to the present invention, the following inventions are provided.
[1] A polyphenol-containing beverage containing water-soluble collagen and an organic acid and / or a salt thereof.
[2] The beverage according to the above [1], which has a pH of 5.0 to 7.0.
[3] The beverage according to the above [1] or [2], wherein the turbidity or precipitation caused by water-soluble collagen is reduced.
[4] The beverage according to any one of the above [1] to [3], wherein the water-soluble collagen is collagen peptide or gelatin.
[5] The beverage according to any one of the above [1] to [4], wherein the organic acid is one or more selected from the group consisting of phytic acid, tartaric acid, citric acid and malic acid.
[6] The beverage according to any one of the above [1] to [5], which contains 10 to 60 mg / 100 mL of polyphenol.
[7] The beverage according to any one of the above [1] to [6], which contains 0.05% by mass or more of water-soluble collagen.
[8] The beverage according to any one of the above [1] to [7], which contains 0.01 w / v% or more of an organic acid and / or a salt thereof.
[9] The beverage according to any one of the above [1] to [8], which is a tea beverage.
[10] The beverage according to any one of the above [1] to [9], which is a packaged beverage.
[11] In a method for producing a polyphenol-containing beverage containing water-soluble collagen, a polyphenol-containing beverage in which turbidity or precipitation caused by water-soluble collagen is reduced, which comprises a step of adding an organic acid and / or a salt thereof. Manufacturing method.
[12] A method for reducing turbidity or precipitation caused by water-soluble collagen, which comprises a step of adding an organic acid and / or a salt thereof in a method for producing a polyphenol-containing beverage containing water-soluble collagen.

According to the present invention, in a polyphenol-containing beverage containing water-soluble collagen, turbidity and precipitation caused by water-soluble collagen can be reduced by an organic acid, so that the quality such as storage stability and transparency is excellent by a simple method. It is advantageous in that it can provide a beverage containing collagen.

Specific description of the invention

The beverage of the present invention contains polyphenols. The polyphenol contained in the beverage of the present invention means a component having a plurality of phenolic hydroxyl groups in the molecule. Polyphenols are broadly classified into monomeric polyphenols (eg, anthocyanins, isoflavones, catechins (eg, epigalocatechin, epicatechin gallate, epigalocatechin gallate, catechin, galocatechin, catechin gallate, galocatechin gallate), etc.). There are various flavonoids, phenylpropanoids typified by caffeic acid, chlorogenic acid, cesamine, etc.) and polymer polyphenols obtained by polymerizing monomeric polyphenols. The latter polymer is proanthocyanidin (particularly). , Condensed tannins such as catechins polymerized with procyanidins) and hydrolyzed tannins such as gallotinnin.

In the present invention, the polyphenol is preferably a tea-derived polyphenol. Tea-derived polyphenols refer to various polyphenols contained in tea leaves, such as catechins, proanthocyanidins, theaninecins, theanine, theaflavins, thearubigins, etc., which are products of oxidative polymerization of these. Can be mentioned.

Polyphenols are found in the leaves, stems, fruits, peels, seeds, roots and other parts of plants, and polyphenol-containing beverages are typically tea leaves, malts, hops, grains, vegetables, fruits, coffee and cocoa. It is a beverage manufactured using plant raw materials such as. To exemplify the "polyphenol-containing beverage" in the present invention, tea beverages (for example, green tea, tea, oolong tea, blended tea), brewed liquor (for example, fermented malt beverages such as beer and sparkling liquor, Japanese liquor, fruits such as wine and seedle). Liquors such as liquor and plum liquor), distilled liquor (eg whiskey, shochu, brandy), vegetable drinks (eg tomato juice, carrot juice, tomato mixed juice, carrot mixed juice), fruit drinks (eg apple juice, orange juice) , Fruit juice-containing beverages), fruit / vegetable mixed juices, coffee beverages, grain milk (eg, soy milk, rice milk, coconut milk, almond milk), vinegared beverages (eg, fruit vinegared beverages) and non-alcoholic beer-taste beverages. .. Further, the polyphenol-containing beverage provided in the present invention may be a combination of two or more of the above beverages, and examples thereof include a combination of a tea beverage such as lemon tea and a fruit beverage.

The beverage of the present invention is not particularly limited, but for example, a tea beverage can be exemplified. Examples of tea beverages applicable to the present invention include fermented tea (for example, tea) beverages, non-fermented tea (for example, green tea, Louis Boss tea) beverages, semi-fermented tea (for example, Karyu tea) beverages, and post-fermented tea (for example, Karyu tea) beverages. , Pual tea) beverages and grain tea (eg, wheat tea) beverages and blended tea beverages thereof.

The tea beverage of the present invention can be prepared from a tea extract produced by using a method used for preparing a normal tea extract, and a concentrated or diluted solution thereof. For example, by mixing and contacting tea leaves and water (0 to 100 ° C), or by mixing or dissolving a concentrate or refined tea extract such as tea extract or tea powder in water (0 to 100 ° C). , The tea extract used in the present invention can be obtained. Further, a mixture of the tea extract obtained by mixing and contacting the above tea leaves and water with the above tea extract and tea powder may be used as a tea extract in the tea beverage of the present invention. When the tea leaves and water are mixed and contacted, the tea leaves and the tea extract can be separated by using a separation means such as centrifugation or filtration. In addition, any raw material other than tea leaves may be blended in the preparation of the tea extract.

The raw materials used to prepare the tea extract are not particularly limited, but are not limited to grains (wheat, rice, etc.), legumes (rooibos, etc.), and the evergreen tea tree Camellia sinensis var. ) Can be used. The tea leaves used for producing the tea beverage of the present invention are not particularly limited as long as the effects of the present invention are exhibited, and are unfermented represented by green tea such as roasted tea, tamaro, matcha, roasted tea, bancha, and roasted tea. Not limited to tea leaves, semi-fermented tea leaves such as Karyu tea, fermented tea leaves such as tea, and post-fermented tea leaves such as Pual tea can also be used. The tea leaves used in the present invention are preferably green tea leaves, oolong tea or black tea leaves. Also in the present invention, a plurality of kinds of raw materials and tea leaves may be used.

As the tea leaves used in the present invention, the tea season, the shape, production area, variety, type and grade of the tea leaves are not limited, and dried tea leaves that are generally commercially available for drinking can be used. The type of black tea leaves may be, for example, Sri Lankan tea leaves (eg, Uva, dimbula, candy, ratnapra, gal, ruhuna), Indian tea leaves (eg, Assam, Darjeeling, Nilgiri), Kenya, Keemun, Java. These may be used alone or in combination of two or more.

In the present invention, the "tea extract" means an extract obtained by subjecting tea leaves to an extraction process. Examples of the tea extract used in the present invention include the extract itself from tea leaves and processed products thereof (for example, concentrated liquid extract, powder extract), and the tea extract conventionally used in the production of tea beverages. The raw material is not particularly limited and can be appropriately selected.

The tea leaf extraction process is not particularly limited, and various extraction methods generally used in the food processing field can be used, and for example, solvent extraction, air flow extraction, squeeze extraction and the like are included, and if necessary. Further, treatments such as solid-liquid separation such as precipitation or filtration, concentration, centrifugation, drying (for example, spray drying, freeze drying) or powdering may be further performed.

Here, as the extraction solvent used in the solvent extraction, water (for example, hard water, soft water, ion-exchanged water and natural water) is desirable. The amount of the extraction solvent can be appropriately selected by those skilled in the art and is not particularly limited. For example, when the extraction solvent is water, the amount is 1 to 100 times the amount (mass) of tea leaves.

The extraction temperature and time can be appropriately selected by those skilled in the art and are not particularly limited. For example, when the extraction solvent is water, the temperature and time are 10 to 120 ° C. for 1 minute to 12 hours.

As an example of the extraction treatment, there is a method of immersing the tea leaves in water at 0 to 90 ° C. for 1 minute to 24 hours and stirring, and then filtering or centrifuging the tea leaves. Here, conditions such as temperature and time at the time of extraction are not particularly limited, and can be arbitrarily selected and set by those skilled in the art depending on the type and amount of tea leaves.

In the preparation of tea extract, a concentrate or refined tea extract such as tea extract or tea powder may be used, for example, Value Instant Tea (manufactured by Kroger), Polyphenon (manufactured by Mitsui Norin Co., Ltd.), Sanphenon (manufactured by Mitsui Norin Co., Ltd.). Commercial products such as (manufactured by Taiyo Kagaku Co., Ltd.) and tea franc (manufactured by ITO EN) can be used. In addition, these tea concentrates and refined teas may be used as they are, dissolved or diluted with water alone, or in combination of multiple types, or mixed with tea extract. May be good.

The polyphenol concentration in the beverage of the present invention can be, for example, in the range of 10 to 60 mg / 100 mL, preferably in the range of 20 to 50 mg / 100 mL, and more preferably in the range of 20 to 45 mg / 100 mL. The polyphenol concentration in the beverage of the present invention can be adjusted to a predetermined range by measuring the polyphenol concentration of the raw material of the beverage (for example, tea leaf extract and / or tea extract). Alternatively, the polyphenol concentration in the beverage can also be adjusted by adding a predetermined amount of the tea leaf extract and / or the tea extract whose polyphenol concentration has been adjusted in advance to the beverage.

The measurement of the polyphenol concentration in the beverage can be determined according to the nature of the beverage and the type of polyphenol contained in the beverage. In the present invention, the polyphenol concentration in tea beverages is a standard for evaluating the amount of polyphenols in teas, edited by the Japan Food Analysis Center, "Explanation of the 5th Revised Japanese Food Standard Ingredient Analysis Manual" (edited by the Japan Food Analysis Center, Central). It can be measured by using the official method (iron tartrate absorptiometry) described in the regulations, July 2001, p.252).

The beverage of the present invention contains water-soluble collagen. That is, the water-soluble collagen contained in the beverage of the present invention means that the insoluble natural collagen is processed so as to be water-soluble. Examples of the water-soluble collagen include gelatin obtained by heat-denaturing natural collagen and collagen peptide obtained by hydrolyzing natural collagen or gelatin, which are further processed (for example, an enzyme-modified product, etc.). It may be a chemical modification). Collagen may be collagen extracted from livestock (eg, bovine, pig, horse, sheep) or poultry (eg, chicken, geese, citrus, duck) collagen tissue (eg, skin, bone). Collagen extracted from collagen tissue (eg, bone, skin, scale) of fish (eg, salmon, tuna, cod, shark) may be used, and is not particularly limited.

In a preferred embodiment of the present invention, collagen peptide or gelatin can be used as the water-soluble collagen. The collagen peptide is a peptide obtained by hydrolyzing natural collagen or gelatin with an enzyme, acid, alkali or the like, and a commercially available product can also be used. Further, the gelatin is gelatin obtained by heat-denaturing natural collagen or gelatin obtained by treating it with an alkali or an acid, and a commercially available product can also be used. In the present invention, alkali-treated gelatin or collagen peptide obtained by enzymatically decomposing it can be preferably used.

Water-soluble collagen can be specified by weight average molecular weight. The beverage of the present invention can reduce turbidity and precipitation caused by water-soluble collagen regardless of the type of water-soluble collagen, but from the viewpoint of better exerting the turbidity and precipitation reducing effect, the weight average molecular weight is 500 to 300,000, 1000 to 300,000 or 1000 to 200,000 water-soluble collagen can be used, and when collagen peptide is used as the water-soluble collagen, for example, one having a weight average molecular weight of 500 to 20000 (preferably 1000 to 20000). When gelatin is used as the water-soluble collagen, for example, one having a weight average molecular weight of 50,000 to 300,000 (preferably 100,000 to 300,000) can be used. Here, the weight average molecular weight of water-soluble collagen in the present invention refers to a value obtained by gel permeation chromatography (GPC) analysis using Plulan for molecular weight measurement as a standard, and is, for example, a gelatin test method for photography (PAGI method). It can be measured by the method described in the 10th edition.

The water-soluble collagen concentration of the beverage of the present invention has, for example, a lower limit of 0.05% by mass (preferably 0.1% by mass, more preferably 0.1% by mass) from the viewpoint of better exerting the turbidity and precipitation reducing effect of the polyphenol-containing beverage. 0.2% by mass), and the upper limit of the concentration can be 1% by mass (preferably 0.5% by mass). The water-soluble collagen concentration in the beverage of the present invention can be, for example, 0.05 to 1% by mass, 0.05 to 0.5% by mass or 0.1 to 0.5% by mass.

The beverage of the present invention contains an organic acid as an active ingredient. In the present invention, the organic acid is not particularly limited, and examples thereof include phytic acid, tartrate acid, citric acid, malic acid, gluconic acid, acetic acid, and lactic acid, and phytic acid, tartrate acid, citric acid, and apple are preferable. It is an acid. In the present invention, one of these organic acids may be contained, or two or more of these organic acids may be contained in combination. As the organic acid used in the present invention, either or both of a free form and a salt form (for example, a food-acceptable salt such as sodium salt and potassium salt) can be used.

The organic acid concentration of the beverage of the present invention is not particularly limited as long as it can reduce the turbidity or precipitation of the polyphenol-containing beverage, but for example, the lower limit of the organic acid concentration is 0.01 w / v% (preferably 0. 02w / v%), and the upper limit of the concentration can be 0.5w / v% (preferably 0.2w / v%). The organic acid concentration in the beverage of the present invention can be, for example, 0.01 to 0.5 w / v% or 0.02 to 0.2 w / v%.

The pH of the beverage of the present invention can be, for example, a lower limit of 5.0 (preferably 5.2 or 5.5) and an upper limit of 7.0 (preferably 6.8). can. The pH of the beverage of the present invention can be, for example, 5.0 to 7.0 or 5.0 to 6.8.

The pH of the beverage of the present invention may be adjusted by adding an organic acid which is the active ingredient of the present invention, or may be adjusted by a method of adjusting the pH of a normal beverage, for example, sodium hydrogen carbonate or the like. It can be adjusted by using the pH adjuster of. The pH of the beverage of the present invention may be prepared by combining the addition of an organic acid, which is the active ingredient of the present invention, with the method of adjusting the pH of a normal beverage. The pH of the beverage can be measured using a commercially available pH meter.

The beverage of the present invention is characterized by reduced turbidity or precipitation caused by water-soluble collagen. Here, the "turbidity or precipitation caused by water-soluble collagen" refers to the turbidity or precipitation of a beverage caused by the binding of polyphenols contained in the beverage to the water-soluble collagen. The degree of turbidity of the beverage can be evaluated by turbidity, and the turbidity can be measured by a commercially available turbidity meter (for example, 2100AN, manufactured by DKK-TOA CORPORATION).

The degree of reduction in turbidity or precipitation in the beverage of the present invention can be evaluated by the "turbidity reduction rate (%)". Here, the "turbidity reduction rate (%)" is the turbidity of the polyphenol-containing beverage containing the water-soluble collagen to which the organic acid is added, as opposed to the turbidity of the polyphenol-containing beverage containing the water-soluble collagen to which the organic acid is not added. The ratio of degrees (%). In the present invention, "reduced turbidity" or "reduced precipitation" means a case where the turbidity reduction rate is 30% or more (preferably 40% or more or 50% or more).

In the beverage of the present invention, beverage additives used in the production of ordinary beverages, such as sweeteners (including high-sweetness sweeteners), acidulants, flavors, pigments, fruit juices, food additives (eg, for example). Foaming / foam retention improving agents, bitterness agents, preservatives, antioxidants, thickening stabilizers, emulsifiers, dietary fibers, pH adjusters) and the like may be added.

The beverage of the present invention can be provided in the form of a packaged beverage. A container for a packaged beverage means a closed container that can cut off contact between the contents and the outside air, for example, a metal can, a barrel container, a plastic bottle (for example, a PET bottle, a cup), a paper container, or a bottle. , Pouch containers and the like.

The production of the beverage of the present invention can be carried out according to the usual method used for producing the beverage, except that it is prepared so as to contain water-soluble collagen and an organic acid. For example, when the beverage of the present invention is a tea beverage, the beverage can be produced by preparing a tea extract and blending water-soluble collagen and an organic acid so as to have a predetermined concentration. In the production of the beverage of the present invention, beverage additives used in the formulation design of ordinary beverages may be added, and the timing of addition of these additives is not particularly limited.

When an organic acid is added to the beverage of the present invention, the organic acid itself may be added, or a raw material containing the organic acid (for example, fruit juice) may be added.

In the production of the beverage of the present invention, it can be produced by using a production technique known in the art, and for example, "Revised New Edition Soft Drinks" (Korin Co., Ltd.) can be referred to.

In the procedure for producing a beverage of the present invention, the timing of adding water-soluble collagen and the timing of adding an organic acid are not particularly limited, and can be added, for example, in the process of blending raw materials. The procedure for adding the water-soluble collagen and the procedure for adding the organic acid may be carried out at the same time or separately, and when they are carried out separately, either of them may be carried out first. It is preferable to adjust the pH of the formulation containing water-soluble collagen to 5 or more prior to addition. In this case, the pH can be adjusted by using a pH adjusting agent such as sodium hydrogen carbonate.

The beverage provided by the present invention can be provided as a packaged beverage through steps such as an extraction step, a blending step, a filling step and a sterilization step. For example, the beverage obtained in the compounding step can be sterilized according to a conventional method and filled in a container. Sterilization may be performed before or after filling the container.

When the sterilization treatment is performed in the production of the beverage of the present invention, various sterilization methods generally used in the food field can be used, and typically a heat sterilization method can be used. Examples of the sterilization method that can be used include retort sterilization, UHT sterilization, pasteurization, and HTST sterilization. These heat sterilization methods can be carried out under the conditions normally used for the production of beverages.

According to another aspect of the present invention, in the method for producing a polyphenol-containing beverage containing water-soluble collagen, a polyphenol having reduced turbidity or precipitation due to water-soluble collagen, which comprises a step of adding an organic acid. A method for producing a contained beverage is provided. According to still another aspect of the present invention, in the method for producing a polyphenol-containing beverage containing water-soluble collagen, a method for reducing turbidity or precipitation caused by water-soluble collagen, which comprises a step of adding an organic acid. Is provided. The production method and the method for reducing turbidity or precipitation of the present invention can be carried out in accordance with the description regarding the beverage of the present invention and the production thereof.

The present invention will be described in more detail based on the following examples, but the present invention is not limited to these examples.

Example 1: Effect of reducing turbidity by acid in a collagen peptide-containing beverage (1) Preparation of sample beverage After adding acid to a black tea beverage, various collagen peptides were added to prepare a black tea sample beverage. Specifically, citric acid or sodium metaphosphate (both of which are food additive grades) were added to the black tea extract so as to have the concentrations shown in Table 1. In addition, no acid was added to the control sample beverage. Next, for each tea beverage, a pig-derived collagen peptide having a weight average molecular weight of 4000 to 6000 (water-soluble collagen peptide SS, acid-treated collagen peptide, manufactured by Kyowa Hakko Bio Co., Ltd.) and a fish-derived collagen peptide having a weight average molecular weight of 4000 to 6000 (HP fish) were added. Collagen, acid-treated collagen peptide, manufactured by Kyowa Hakko Bio Co., Ltd.) or pig-derived collagen peptide (SCP-80NY, acid-treated collagen peptide, manufactured by Nitta Gelatin Co., Ltd.) having a weight average molecular weight of 4000 is shown in Table 1 at the collagen peptide concentration (% by mass). ), Each obtained sample is filled in a container, retort sterilized (121 ° C, 7 minutes), and a tea sample beverage (pH 6.3, sample number 1 to 1) having a polyphenol concentration of 40 mg / 100 mL. 9) was prepared. The pH of each black tea sample beverage was adjusted by adding a pH adjuster. The pH of each black tea sample beverage after sterilization was measured using a pH meter (manufactured by Toa Denpa Kogyo Co., Ltd.).

The polyphenol concentration of the black tea sample beverage was measured according to the iron tartrate absorptiometry. Specifically, the official method (iron tartrate absorptivity) described in "Explanation of the 5th Revised Japanese Food Standard Ingredient Analysis Manual" edited by the Japan Food Analysis Center (edited by the Japan Food Analysis Center, Central Regulations, July 2001, p.252). The measurement was performed according to the method). In this measurement method, a calibration curve prepared using ethyl gallate as a standard substance is used by measuring the absorbance (540 nm) of the purple component produced by reacting the polyfell in the liquid with the iron tartrate reagent. Can be quantified. The polyfer amount can be obtained by multiplying the quantified value thus obtained by 1.5 times.

(2) Measurement of turbidity The turbidity of each black tea sample beverage prepared in (1) above was measured by a turbidity meter 2100AN (manufactured by DKK-TOA CORPORATION) by a turbidity method. The turbidity measured by the turbidimetry method is expressed in turbidimetry turbidity units (NTU, turbidity unit in scattered light measurement).

Further, the ratio of the turbidity of the sample beverage to which the acid was added to the turbidity of the control sample beverage to which the acid was not added was defined as the turbidity reduction rate (%). Specifically, the turbidity reduction rate (%) was calculated by the following formula. When the turbidity reduction rate was 30% or more, it was determined that "turbidity was reduced".

(3) Results The results are shown in Table 1.

From the results in Table 1, the turbidity of the collagen peptide-containing black tea beverage was reduced in the black tea beverage containing various collagen peptides containing citric acid as an acid. On the other hand, the turbidity of the collagen peptide-containing black tea beverage was not reduced in the black tea beverage containing sodium metaphosphate.

In addition, when a sensory evaluation test was conducted on the flavor of black tea sample beverages, the beverages of sample numbers 3, 6 and 9 (containing sodium metaphosphate) had a conspicuous bitterness and saltiness, which adversely affected the flavor of black tea beverages. , Sample Nos. 2, 5 and 8 (containing citric acid) did not show such an adverse effect and had a good flavor as a black tea beverage.

Example 2: Effect of reducing turbidity by various acids in collagen peptide-containing beverages (1) Preparation of sample beverages Citric acid, sodium citrate, tartrate acid, malic acid or sodium tripolyphosphate (all of which are food additive grades) are used as acids. , These were added to the concentrations shown in Table 2, and a pig-derived collagen peptide (water-soluble collagen peptide SS, acid-treated collagen peptide, manufactured by Kyowa Hakko Bio Co., Ltd.) having a weight average molecular weight of 4000 to 6000 was used as the collagen peptide. A tea sample beverage (pH 6.3, sample numbers 10 to 15) having a polyphenol concentration of 40 mg / 100 mL was prepared in the same procedure as in Example 1 (1) except that.

(2) Measurement of turbidity The turbidity (NTU) of each black tea sample beverage prepared in (1) above and the calculation of the turbidity reduction rate were carried out in the same procedure as in Example 1 (2).

(3) Results The results are shown in Table 2.

From the results in Table 2, the turbidity caused by the collagen peptide was reduced in the tea beverage containing the collagen peptide containing an organic acid such as citric acid, sodium citrate, tartaric acid and malic acid as the acid. On the other hand, the turbidity of the collagen peptide-containing black tea beverage was not reduced in the black tea beverage containing sodium tripolyphosphate.

In addition, when a sensory evaluation test was conducted on the flavor of the black tea sample beverage, the beverage of sample No. 15 (containing sodium tripolyphosphate) had a conspicuous bitterness and saltiness, which adversely affected the flavor of the black tea beverage. No such adverse effects were observed in the beverages (containing various organic acids) of to 14 and the flavor was good as a black tea beverage.

Example 3: Relationship between organic acid concentration and turbidity reducing effect in collagen peptide-containing beverages (1) Preparation of sample beverages Phytic acid or citric acid (both are food additive grades) are used as acids, and these are shown in Table 3. The procedure was the same as in Example 1 (1) except that the collagen peptide was added to a concentration and a bovine-derived collagen peptide (AFC, alkali-treated collagen peptide, manufactured by Nippi Co., Ltd.) having a weight average molecular weight of 3000 to 5000 was used as the collagen peptide. , A tea sample beverage (pH 6.2, sample numbers 16 to 26) having a polyphenol concentration of 40 mg / 100 mL was prepared.

(2) Measurement of turbidity The turbidity (NTU) of each black tea sample beverage prepared in (1) above and the calculation of the turbidity reduction rate were carried out in the same procedure as in Example 1 (2).

(3) Results The results are shown in Table 3.

From the results in Table 3, the turbidity caused by the collagen peptide was reduced in the tea beverage containing the collagen peptide containing a predetermined concentration of phytic acid or citric acid as the organic acid.

In addition, when a sensory evaluation test was conducted on the flavor of black tea sample beverages, the beverages of sample numbers 17 to 21 (containing phytic acid) and the beverages of sample numbers 22 to 26 (containing citric acid) were found to be sodium metaphosphate or sodium tripolyphosphate. No adverse effect on the flavor (see Examples 1 and 2) was observed when the mixture was added, and the flavor was good as a black tea beverage.

Example 4: Effect of reducing turbidity by various acids in water-soluble collagen-containing beverages (1) Preparation of sample beverages After adding acids to black tea beverages, various water-soluble collagens (gelatins) were added to prepare black tea sample beverages. Specifically, citric acid, tartaric acid or malic acid (all of which are food additive grades) were added to the black tea extract so as to have the concentrations shown in Tables 4 to 7. In addition, no acid was added to the control sample beverage. Next, as water-soluble collagen in each tea beverage, pig-derived collagen with a weight average molecular weight of 180,000 (BP-200D, alkaline-treated collagen, manufactured by Nippi) and bovine-derived collagen with a weight average molecular weight of 100,000 (AE, alkaline-treated collagen, Nippi). Collagen concentration is 0 for bovine-derived collagen (KY30, alkaline-treated collagen, manufactured by Nippi) with a weight average molecular weight of 140,000 or bovine-derived collagen (E1, alkali-treated collagen, manufactured by Nippi) with a weight average molecular weight of 230,000. After addition to .2% by mass, each obtained sample was filled in a container and subjected to retort sterilization (124 ° C, 18 minutes) or UHT sterilization (143 ° C, 0.5 minutes). In this way, sample numbers 27 to 32 (polyphenol concentration 35 mg / 100 mL, pH 6.0, retort sterilization) shown in Table 4 and sample numbers 33 to 36 (polyphenol concentration 35 mg / 100 mL, pH 6.0, retort) shown in Table 5 are shown. Sterilization), sample numbers 37-39 (polyphenol concentration 30 mg / 100 mL, pH 6.3, UHT sterilization) shown in Table 6 or sample numbers 40-41 (polyphenol concentration 42 mg / 100 mL, pH 6.0, UHT sterilization) shown in Table 7. Black tea sample beverages were prepared. The pH of each black tea sample beverage was adjusted by adding a pH adjuster. The polyphenol concentration of the black tea sample beverage was carried out in the same procedure as in Example 1 (1). The pH of the black tea sample beverage after sterilization was measured in the same procedure as in Example 1 (1).

(2) Measurement of turbidity The turbidity (NTU) of each black tea sample beverage prepared in (1) above and the calculation of the turbidity reduction rate were carried out in the same procedure as in Example 1 (2). The turbidity was measured immediately after the sterilization described in (1) above and after a predetermined period of time had passed since the sterilization. Specifically, the turbidity of the black tea sample beverage was measured immediately after sterilization, after storage at 35 ° C. for 1 week, after storage at 35 ° C. for 3 weeks, or after storage at 25 ° C. for 3 weeks.

(3) Results The results are shown in Tables 4-7.

From the results in Tables 4 to 7, the turbidity caused by the water-soluble collagen was reduced in the tea beverage containing the water-soluble collagen containing organic acids such as citric acid, tartaric acid, malic acid and phytic acid as the acid. In addition, the reduction in turbidity was confirmed even after a predetermined period of time had elapsed from the preparation of the black tea beverage containing water-soluble collagen containing an organic acid.

In addition, when a sensory evaluation test was conducted on the flavor of black tea sample beverages, the beverages of sample numbers 28, 30, 32, 34 to 36, 38, 39 and 41 (containing various organic acids) were found to be sodium metaphosphate or sodium tripolyphosphate. No adverse effect on the flavor (see Examples 1 and 2) was observed when the mixture was added, and the flavor was good as a black tea beverage.

Claims (10)

A polyphenol-containing beverage comprising water-soluble collagen and an organic acid and / or a salt thereof, having a pH of 5.0 to 7.0, wherein the organic acid is phytic acid, tartrate acid, citric acid and malic acid. A beverage that is one or more selected from the group consisting of acids and does not contain pectin . The beverage according to claim 1 , wherein the turbidity or precipitation caused by water-soluble collagen is reduced. The beverage according to claim 1 or 2 , wherein the water-soluble collagen is collagen peptide or gelatin. The beverage according to any one of claims 1 to 3 , which contains 10 to 60 mg / 100 mL of polyphenol. The beverage according to any one of claims 1 to 4 , which contains 0.05% by mass or more of water-soluble collagen. The beverage according to any one of claims 1 to 5 , which contains 0.01 w / v% or more and 0.5 w / v% or less of an organic acid and / or a salt thereof. The beverage according to any one of claims 1 to 6 , which is a tea beverage. The beverage according to any one of claims 1 to 7 , which is a packaged beverage. A method for producing a polyphenol-containing beverage containing water-soluble collagen, which comprises a step of adding an organic acid and / or a salt thereof, wherein turbidity or precipitation caused by the water-soluble collagen is reduced. The pH of the beverage is adjusted to 5.0 to 7.0, and the organic acid is one or more selected from the group consisting of phytic acid, tartrate acid, citric acid and malic acid. A manufacturing method that does not contain pectin . A method for producing a polyphenol-containing beverage containing water-soluble collagen, which comprises a step of adding an organic acid and / or a salt thereof, which is a method for reducing turbidity or precipitation caused by water-soluble collagen. The pH of the organic acid is adjusted to 5.0 to 7.0, and the organic acid is one or more selected from the group consisting of phytic acid, tartaric acid, citric acid and malic acid, and contains pectin. Not the way .