JP7209122B1 - Beverage containing tannin and sodium - Google Patents

Abstract

An object of the present invention is to reduce the astringent taste derived from tannins that is felt when 20 mg/100 ml or more of sodium is added to a tannin-containing beverage. SOLUTION: In a beverage containing 100 ppm or more of tannin, the content of sodium in the beverage is adjusted to 20-120 mg/100 ml, and the content of cis-rose oxide in the beverage is adjusted to 2-2000 ppb. [Selection figure] None

Description

TECHNICAL FIELD The present invention relates to a beverage containing tannin and sodium, and more specifically to a beverage with reduced astringency derived from tannin.

Tannins are polyphenols contained in tea extracts, coffee beans, and some fruits (eg, grapes, persimmons, etc.), and are components present in various beverages. Tannins are known to have various medicinal effects such as antioxidant, anticancer, bactericidal, and antiviral effects. Tannins also have anti-inflammatory effects that lower cholesterol levels in the blood and prevent arteriosclerosis, high blood pressure, heart disease, cerebrovascular disorders, etc. Tannins also help prevent obesity by breaking down fats and converting them into energy. is also known to be effective.

However, tannins have an astringent taste, and in some cases, the astringent taste interferes with drinkability of the beverage. The astringent taste derived from tannin is said to be caused by the astringent action of tannin that binds to and denatures proteins in the tongue and oral mucosa.

Addition of various masking agents has been investigated as a method for suppressing the bitterness and astringency of beverages containing polyphenols such as tannins. For example, a method using high-intensity sweeteners thaumatin (Patent Document 1), glycyrrhizin (Patent Document 2), sucralose (Patent Documents 3 and 4), etc., and a high-intensity sweetener Luo Han Guo extract (Patent Literature 5) and methods using aspartame (Patent Literature 6) can be mentioned. However, since these methods impart sweetness to beverages, the target beverages are limited.

On the other hand, sodium maintains an ion balance that is easily disrupted by sweating, etc., and from the point of view of effectively replenishing minerals and water, beverages containing a certain amount of sodium ions are known. In particular, replenishment of water and sodium ions is basically effective for measures against heat stroke, etc. Oral rehydration solutions, sports drinks, barley tea beverages, etc. containing a certain amount of sodium ions are often commercially available. However, with regard to tea beverages containing tannins such as black tea and green tea, packaged beverage products containing a very small amount of sodium, in which a sodium salt such as sodium bicarbonate is added as a manufacturing agent, are commercially available. However, there are almost no heat stroke countermeasure beverages containing a certain amount of sodium ions in the market.

JP 2008-17834 A JP 2008-17835 A JP-A-10-262601 JP 2008-99677 A JP-A-2014-82960 JP-A-10-248501

In the process of research and development of beverages, the present inventors found that when a predetermined amount of sodium is added to a tannin-containing beverage, the astringent taste derived from tannin is enhanced. The astringent taste derived from tannin is caused by denaturation of tannins by binding with proteins in the tongue and oral mucosa, so the detailed mechanism is unknown, but sodium is thought to have the effect of enhancing the denaturation effect. was taken. Accordingly, an object of the present invention is to reduce the astringent taste derived from tannin that is felt when 20 mg/100 ml or more of sodium is added to a tannin-containing beverage.

As a result of intensive studies to solve the above problems, the present inventors focused on cis-rose oxide among various components, and added a predetermined amount of cis-rose oxide to the astringency derived from tannin enhanced by sodium. It has been found that the incorporation of cis-rose oxide is effective. Based on such findings, the present inventors have completed the present invention.

That is, the present invention relates to, but is not limited to, the following.
(1) A beverage containing 100 ppm or more of tannin,
(a) the sodium content in the beverage is 20 to 120 mg/100 ml;
(b) the content of cis-rose oxide in the beverage is 2 to 2000 ppb;
Beverages above.
(2) The beverage according to (1), wherein the tannin is derived from tea extract.
(3) The beverage according to (1) or (2), which is a black tea beverage.
(4) The beverage according to any one of (1) to (3), which does not contain carbon dioxide gas.
(5) The beverage according to any one of (1) to (4), wherein the sodium content in the beverage is 40 mg/100 ml or more.

According to the present invention, in a tannin-containing beverage, it is possible to reduce the astringent taste derived from tannin that can be felt when 20 mg/100 ml or more of sodium is added. By using the technology of the present invention, it is possible to provide tea beverages containing a certain amount of sodium ions, such as anti-heatstroke beverages, that do not have an astringent taste derived from tannin.

The beverages of the present invention and related methods are described below. As used herein, "ppb" and "ppm" refer to weight per volume (w/v) ppb and ppm, respectively, unless otherwise specified. Further, in this specification, the numerical range represented by the lower limit and the upper limit, ie, "lower limit to upper limit", shall include the lower limit and the upper limit. For example, a range represented by "1-2" includes 1 and 2.

One aspect of the present invention is a beverage containing 100 ppm or more of tannin,
(a) the sodium content in the beverage is 20 to 120 mg/100 ml;
(b) the content of cis-rose oxide in the beverage is 2 to 2000 ppb;
The above beverage.

(tannin)
The beverage of the present invention contains tannin. Tannin is a name that includes catechins, gallic acid, esters thereof and condensates thereof. The concentration of tannin in the beverage is a value measured using the method (iron tartrate absorptiometry) described in the "Japanese Food Standard Composition Tables 2020 Edition (8th Edition) Analysis Manual" (February 2022). . In this method, an iron tartrate reagent is used as a coloring agent, and the amount of tannin can be examined by measuring the absorbance at a wavelength of 540 nm for the component colored by the reagent. A calibration curve is prepared using ethyl gallate as a standard substance, the amount of ethyl gallate corresponding to the absorbance of the sample is obtained from the calibration curve, and the obtained numerical value is converted to the amount of tannin.

In the present invention, tannin is not particularly limited, but can be preferably used in the form of tea extract or its concentrate, for example. Tannin-containing plant extracts or concentrates thereof can be prepared using tea leaves belonging to Camellia sinensis, such as black tea, green tea, oolong tea, and pu-erh tea, as raw materials. Among them, an extract obtained from black tea leaves can be preferably used from the aspect of the effects of the present invention. The tannin is preferably derived from tea extract, more preferably from black tea extract. The beverage of the present invention may contain tea extract (preferably black tea extract).

The tannin content in the beverage of the present invention is 100 ppm or more, preferably 200 to 1000 ppm, more preferably 400 to 900 ppm, still more preferably 500 to 800 ppm. When the content of tannin in the beverage is 100 ppm or more, the astringency derived from tannin in the beverage can be felt remarkably due to the presence of a predetermined amount of sodium, which is preferable for obtaining the effect of reducing the astringency derived from tannin according to the present invention. Further, when the tannin content in the beverage exceeds 1000 ppm, the astringency reduction effect of the present invention is obtained, but the astringency may not be reduced sufficiently.

(sodium)
The beverage of the present invention contains sodium. In the present invention, sodium can be added to beverages in the form of salts that can be used in food and drink, or in the form of sodium-rich deep sea water, seaweed extract, and the like. Examples of sodium salts that can be used in the present invention include sodium chloride, disodium citrate, trisodium citrate, sodium L-ascorbate, sodium benzoate, sodium hydrogen carbonate, trisodium phosphate, and the like. but not particularly limited to these. Sodium in the present invention can be derived from these sodium salts. The beverage of the invention preferably contains sodium chloride. Sodium in the present invention is preferably derived from sodium chloride.

The content of sodium in the beverage of the present invention is 20-120 mg/100 ml, preferably 35-80 mg/100 ml, more preferably 40-60 mg/100 ml, still more preferably 40-50 mg/100 ml. When the content of sodium in the beverage is 20 mg/100 ml or more, the astringent taste derived from tannin is remarkably enhanced. On the other hand, when the sodium content exceeds 120 mg/100 ml, the sodium-derived sliminess is noticeable, and the palatability of the beverage may decrease.

In the present invention, when sodium is in the form of a salt, the content of sodium in the beverage can be calculated by converting it into the amount of free form. Also, the content of sodium in the beverage can be measured by a known method using an ICP emission spectrophotometer or an atomic absorption spectrophotometer.

(cis-rose oxide)
The beverage of the present invention contains cis-rose oxide. Cis-rose oxide is a kind of organic compound represented by the molecular formula C ₁₀ H ₁₈ O. Cis-rose oxide has a sweet rose-like fragrance and is known as a component peculiar to rose essential oil.

The cis-rose oxide used in the present invention is not particularly limited, and may be a refined product or a crude product. For example, natural products containing cis-rose oxide or processed products thereof (plant extracts, essential oils, fermented products of plants, concentrates thereof, etc.) may be used. More specific examples include perfumes containing cis-rose oxide, as well as fruit juices and extracts. Flavoring agents are preferred because they can be added to beverages in small amounts. In addition, the cis-rose oxide used in the present invention may be either the (-) form or the (+) form in terms of optical isomerism, or may be a racemate.

The content of cis-rose oxide in the beverage of the present invention is 2-2000 ppb. When the content of cis-rose oxide in the beverage is within this range, the tannin-derived astringency enhanced by sodium can be effectively reduced. In the present invention, the content of cis-rose oxide in the beverage is preferably 50-1500 ppb, more preferably 100-1000 ppb, most preferably 150-800 ppb.

The content of cis-rose oxide in a beverage can be quantified by a known method. For example, a GC/MS instrument can be used to measure the content of cis-rose oxide.

In the beverage of the present invention, the ratio of cis-rose oxide content to tannin content (cis-rose oxide content/tannin content) is not particularly limited, but is, for example, 0.0001 to 0.1, preferably 0.001 to 0.01, more preferably 0.002 to 0.005.

(Other raw materials)
In addition to the various components shown above, the beverage of the present invention can contain ingredients commonly used in beverages. For example, but not limited to, flavorings, sugars, acidulants, nutritional enhancers, antioxidants, emulsifiers, preservatives, extracts, dietary fibers, quality stabilizers, etc. can be added within a range that does not impair the effects of the present invention. can be done.

(acidity)
The acidity of the beverage of the present invention is not particularly limited, but is, for example, 0.02 to 1.00 g/100 g, preferably 0.10 to 0.7 g/100 g, more preferably 0.15 to 0.35 g/100 g. is. If the acidity exceeds 1.00 g/100 g, the acidity is too strong, and the astringency derived from tannin may not be perceived. On the other hand, when the acidity is less than 0.02 g/100 g, the sodium-derived sliminess is likely to be perceived, which may impair the palatability of the beverage.

The acidity used in this specification is a value that is an index of the acid content, and is required for neutralization when adding an alkali such as sodium hydroxide to a certain amount of beverage (sample) to neutralize ( pH 8.1) It can be obtained by calculation from the amount of alkali. An automatic titrator (Kyoto Denshi Kogyo, AT-710/CHA-700, etc.) can be used to measure the acidity. In the present invention, the acidity is a value converted into the amount of citric acid (calculated from the amount of neutralization on the assumption that all the acid contained in the beverage is citric acid).

Any acid may be used to adjust the acidity of the beverage of the present invention. For example, beverages with citric, phosphoric, tartaric, malic, oxalic, gluconic, ascorbic, succinic, lactic, acetic, sulfuric, hydrochloric, fumaric, phytic, itaconic, or other acids can adjust the acidity of, but not limited to. Also, in the present invention, the acidity can be adjusted using fruit juice (either clear fruit juice or cloudy fruit juice) or a food additive standard acidulant.

(Brix)
The Brix of the beverage of the present invention is not particularly limited, but is preferably 3 or more, more preferably 5 or more. Although not bound by theory, when the Brix is 3 or more, the sodium-derived sliminess is less conspicuous, which is preferable. Brix can be evaluated by a Brix value obtained using a saccharimeter, a refractometer, or the like. The Brix value is a value obtained by converting the refractive index measured at 20° C. into mass/mass percent of the sucrose solution based on the conversion table of ICUMSA (International Commission for the Analysis of Sugar). The unit is "°Bx", "%" or "degree".

(drink)
The beverage of the present invention is not particularly limited as long as it is a soft drink. For example, nutritional drinks, functional drinks, flavored water (near water) drinks, tea drinks (black tea, oolong tea, green tea, etc.), coffee drinks, and the like may be used. In the present invention, the stimulus of carbonic acid makes it difficult to obtain the astringency-reducing effect derived from tannin, so the beverage of the present invention is preferably a beverage that does not contain carbon dioxide gas (that is, a non-carbonated beverage). .

The beverage of the present invention is preferably a tea beverage in one embodiment. Here, "tea beverage" is a beverage containing tea leaf extract as a main component, and specific examples thereof include green tea, jasmine tea, black tea, and oolong tea. A particularly preferred tea beverage in the present invention is a black tea beverage.

(packaged beverages)
The beverage of the present invention can be heat sterilized and packed in a container as a packaged beverage. When a beverage contains an aromatic component (especially an ester-based aromatic component), when the beverage is heat sterilized, such an aromatic component is reduced due to heat deterioration, and an astringent taste derived from tannin in the beverage is perceived. tends to be easier. Since the astringency derived from such tannins is reduced in the beverage of the present invention, a beverage containing an aromatic component (in particular, an ester-based aromatic component) is one of the preferred embodiments.

The means of heat sterilization is not particularly limited, but any known means such as UHT sterilization and retort sterilization can be used. A container for filling the beverage is not particularly limited, and for example, a PET bottle, an aluminum can, a steel can, a paper pack, a chilled cup, a bottle, or the like can be used. From the standpoint of convenience or ease of use, containers that are lightweight, easy to carry, and reclosable, such as PET bottles, are preferred.

(Production method)
In one aspect, the invention is a method of making a beverage. More specifically, one aspect of the present invention is a method for producing a beverage containing 100 ppm or more of tannin,
A step of adjusting the content of sodium in the beverage to 20 to 120 mg/100 ml;
A step of adjusting the content of cis-rose oxide in the beverage to 2 to 2000 ppb, and a step of packaging the beverage,
and the above manufacturing method.

The beverage of the present invention may be produced by appropriately blending the various components described above other than tannin, sodium and cis-rose oxide, or by adjusting the content thereof in the beverage. That is, the production method of the present invention can include a step of blending the above-described ingredients and a step of adjusting the content of the ingredients in the beverage. The production method of the present invention can also include a step of adjusting the acidity of the beverage, a step of adjusting the Brix value, and the like. In the production method of the present invention, the above steps may be performed in any order, and the content in the finally obtained beverage may be within the required range. Various factors such as the types and contents of the components in the beverage in the production of the beverage of the present invention are as described above with respect to the beverage of the present invention, or are self-evident from them.

Moreover, in the method for producing a beverage of the present invention, a step of heat sterilizing the beverage may be included as necessary. The conditions for heat sterilization are as described above, but are not particularly limited.

EXAMPLES The present invention will be specifically described below with reference to experimental examples, but the present invention is not limited thereto.

(Reference example)
Black tea extract powder (Instant Black Tea (James Finlay Kenya Limited); 5% tannin content) was used as tannin. Beverages were prepared by adding black tea extract powder to water so that the tannin concentration was 200 ppm, and salt was added so that the sodium content was the value shown in the table below (Samples 1 to 3).

Sensory evaluation of astringency derived from tannin was performed for each beverage. The sensory evaluation was performed by a panel of 6 people, and each panelist scored from 1 to 5 points to the first decimal place according to the following criteria, and the final average of the obtained scores was scored.
1 point: astringent taste felt in an aqueous solution with a tannin concentration of 2000 ppm 2 points: astringent taste felt in an aqueous solution with a tannin concentration of 1000 ppm 3 points: astringent taste felt in an aqueous solution with a tannin concentration of 500 ppm 4 points: felt in an aqueous solution with a tannin concentration of 300 ppm Astringent taste 5 points: Astringent taste felt in an aqueous solution with a tannin concentration of 200 ppm

The results are as described above, and it was found that adding sodium at a concentration of 20 mg/100 ml or more gave a strong astringent taste derived from tannin.

(Experimental example 1)
To water, add the black tea extract powder used in the above reference example, salt or trisodium citrate, and further add cis-rose oxide so that the final concentration of each component is the value shown in the table below. Each beverage was prepared. A PET container with a volume of 500 ml was filled with the prepared beverage, and a sensory evaluation was performed. The evaluation was performed by 6 expert panels using the same criteria and method as in the above reference example, and the average of the points evaluated by each individual was used as the final evaluation score.

The results are as described above, and it was found that adding a predetermined amount of cis-rose oxide to a beverage containing tannin and sodium reduced the astringency derived from tannin enhanced by sodium.

(Experimental example 2)
Instant black tea (Goodricke Group LTD.) (20% tannin content) was used as the black tea extract, and two types of black tea beverages were prepared so that the final concentrations of various components were the numerical values shown in the table below. The prepared beverage was heat sterilized and then filled into a 500 ml PET container. A sensory evaluation was conducted on the obtained beverage by a panel of 6 experts, and it was unanimously agreed that the astringency derived from tannin was reduced in sample 2-2 compared to sample 2-1. Got.

Claims (5)

A beverage containing 100 ppm or more of tannin,
(a) the sodium content in the beverage is 20 to 120 mg/100 ml;
(b) the content of cis-rose oxide in the beverage is 2 to 2000 ppb;
Beverages above. 2. Beverage according to claim 1, wherein the tannins are derived from tea extract. 2. The beverage of claim 1, which is a tea beverage. 2. The beverage of claim 1, which is non-carbonated. 2. The beverage according to claim 1, wherein the sodium content in the beverage is 40 mg/100 ml or more.