JPS6251971A - Production of drink or such preservable for long period without causing precipitate - Google Patents

Abstract

PURPOSE:To obtain the titled drink safely without deteriorating the taste of fruit drink, etc., by dispersing and dissolving protein in a solution of a drink, etc., containing polyphenols, bonding the protein with the polyphenols and removing the protein. CONSTITUTION:A solution of a drink containing polyphenols (e.g. grape juice) is added with 0.5-10% protein (preferably lactoalbumin, etc.) based on the phenol, and the protein is dispersed and dissolved in the solution. After allowing the protein to form a bond with the polyphenols, the protein is precipitated e.g. by adjusting the pH of the solution to isoelectric point and the precipitate is removed to obtain the objective drink.

Description

[Detailed Description of the Invention] Industrial Application Fields When natural product extracts, juices, fermentation products, etc. are stored for a long period of time, precipitation such as turbidity and ooze may occur, so these solutions should not be used. This often causes problems with the products I use. In particular, the formation of precipitates is often a fatal defect in transparent solutions such as fruit drinks, tea, beer, and other beverages, and soy sauce and other seasonings.

However, such precipitates in solutions such as beverages do not appear unless they are stored for a long period of time, and moreover, they tend to occur when they are cooled, so they may go unnoticed during manufacture and be shipped, only to be discovered after they reach the hands of consumers. , a solution is desired.

Possible substances that cause precipitation include polysaccharides, proteins, terpenes, organic acid salts, glycosides, and complex waxes.
Polyphenols are often involved. That is, it is thought that when a solution of a drink or the like containing polyphenols is stored for a long period of time, the polyphenols polymerize, crystallize, or combine with proteins, etc., resulting in precipitation.

This invention removes polyphenols from a polyphenol-containing solution and reduces its content, thereby allowing solutions such as drinks to be stored stably without precipitation even when stored for a long period of time. used for.

Prior Art In order to remove polyphenols from raw materials containing polyenols, methods such as extraction with an organic solvent and adsorption with an adsorbent are used.

A method has also been proposed in which soluble proteins are dissolved in a solution and combined with polyphenols to prevent the polyphenols from precipitating.

Problems to be Solved by the Invention In order to extract polyphenols, a soluble solvent such as butyl alcohol is used as an organic solvent, so a sample in a solution state cannot be treated and a solid sample must be treated.

Therefore, after processing with a solid raw material, the treated raw material is used for extraction, squeezing, or fermentation, and other useful components are also removed, resulting in a product that is inferior in quality to one that is not treated. Furthermore, since a small amount of the organic solvent used remains, there are many health and safety issues when using it in food products such as beverages, and it also affects the taste and aroma, resulting in poor flavor. It became nothing.

Furthermore, to adsorb polyphenols, synthetic adsorbents such as polyamide resins, oxides and hydroxides of aluminum group metals, etc. are used as adsorbents, but many of these are undesirable from the viewpoint of food hygiene. Moreover, when an adsorbent is used, not only polyphenols but also other useful components are adsorbed, which often causes quality problems. In particular, food products lack flavor.

Therefore, in order to obtain the desired quality, it is possible to use an adsorbent with weak adsorption power or to process without using a sufficient amount of adsorbent so that a certain amount of useful components remain. In this case, there is a concern that polyphenols may not be removed sufficiently and turbidity may occur during long-term storage.

The method of dissolving soluble protein in a solution to prevent precipitation of polyphenols uses a large amount of soluble protein, for example, a dozen or more percent of the polyphenol content, which affects the quality of the solution, such as the viscosity.

Moreover, when used in foods, the taste of soluble protein appears, causing an imbalance in taste and resulting in a poor flavor.

In addition, the pH must be kept within a certain range to prevent soluble proteins from precipitating, making it impossible to use it, for example, in beverages with a sour taste.

Furthermore, if the product dissolved in this way is stored for a long period of time, browning may be observed, and sometimes the bound polyphenols may promote precipitation, perhaps because they promote cross-linking of proteins. However, precipitation was not completely prevented.

The purpose of this invention is to remove polyphenols from solutions of beverages, etc. containing such polyphenols, reduce their content, and prevent the formation of precipitates, while having little effect on quality such as taste. The purpose is to process the data without giving any.

Problems to be Solved by the Invention In this invention, proteins are dissolved and dispersed in a solution such as a drink containing polyphenols, the polyphenols and proteins are combined, and then the proteins are removed. The purpose is to create a solution for drinks, etc. that does not cause precipitation.

The solution of beverages and the like containing polyphenols of this invention refers to solutions containing polyphenols such as 7 laponoids, and for example, fruits, leaves, stems, bark, roots, etc. of plants are used as they are or after treatment such as drying. Extracted or squeezed solutions and fermented products are used.

That is, it can be used for extracts or juices of natural products containing polyphenols such as flavones, 7-ravonols, flavanones, flavanonols, chalcones, catechins, anthocyanins, and chlorogenic acids, or solutions of fermentation products. Such solutions include, for example, grapes, berries, watermelon,
Preferences for fruit juices such as citrus fruits and apples, extracts such as plum wine, coffee, black tea, black tea, habu tea, sweet tea, cocoa, machi, coca, cola, guarana, wolfberry, cinchona, etc. There are many products such as beverages, extracts of herbal medicines, fermented products such as grape wine, beer, and soy sauce, and it can also be used in products using these products, such as fruit juice drinks and carbonated drinks.

Proteins that can be removed after binding to polyphenols are used as proteins to be dissolved and dispersed in solutions such as drinks containing polyphenols, and soluble proteins such as albumin, glopmin, phosphoprotein, mucoprotein, etc. can be used.

These soluble proteins should preferably be easily removed from solutions such as beverages by simple treatments such as heating and pH adjustment after binding to polyphenols, such as lactalfumin, egg white, casein, etc. It is desirable from the viewpoint of ease of use, price, safety and health, etc. Note that even insoluble proteins such as acid casein can be used as long as they can be dispersed in a solution such as a drink as a fine powder and removed by binding to polyphenols.

The amount of protein dissolved or dispersed in solutions such as drinks containing polyphenols cannot be determined unconditionally as it varies depending on the type and amount of polyphenols, the type of protein used, etc., but it is usually around 0.5 to 10%. The effect is recognized.

To dissolve and disperse the protein, stir with a homomixer or the like to avoid lumps and ensure uniform mixing.

To bind polyphenols and proteins, 5 minutes at room temperature.
It is sufficient to leave it for about 50 minutes. At this time, proteins bound with a large amount of polyphenols are insolubilized and precipitated, but since there is a risk that proteins not yet bound with polyphenols may also co-precipitate, it is desirable to stir occasionally.

Proteins bound to polyphenols or excess proteins not bound to polyphenols are removed by adjusting the pH of the solution to the isoelectric point of the protein or by heating and denaturing the solution to precipitate it.

At this time, it is desirable to precipitate at a temperature as low as possible so that substances other than polyphenols that cause cloudiness and precipitation, such as polysaccharides, are also precipitated, or to completely remove proteins.

The precipitate thus generated is removed by a known method such as centrifugation or filtration so that no precipitate remains in the fB solution.

At this time, it is also desirable to use a filter aid such as Celite to completely remove proteins.

Effect When polyphenols and proteins coexist, the proteins and polyphenols bind, and when the amount of polyphenols bound to proteins increases, they precipitate.

In addition, proteins can be made insolubilized by adjusting pf (to an isoelectric point) or by heating to cause thermal denaturation.

This invention takes advantage of these properties, and dissolves proteins in solutions such as drinks containing polyphenols.
Proteins and polyphenols are bonded by dispersing and leaving for a while, then the proteins are precipitated by adjusting the pH, heating denaturation, etc., and then removed by filtration, centrifugation, etc.

As a result, proteins (those bound to polyphenols and those unbound to excessively dissolved and dispersed polyphenols) are almost completely removed, and at the same time, polyphenols are also removed.

Therefore, the polyphenol content is reduced, and a product with good storage stability that does not cause precipitation such as cloudiness even after long-term storage can be obtained.

Effects of the invention By implementing this invention, for example, Examples 1 to 5 can be achieved.
As seen in other products, the polyphenol content has been reduced, and precipitation such as cloudiness does not occur even after long-term storage.

In addition, since components related to taste, such as theopromine and caffeine, which are reduced by resin treatment, are hardly removed and remain, good taste can be obtained.

Furthermore, as seen in Examples 6 to 8, the amount of protein dissolved and dispersed is proportional to the amount of polyphenol removed, so the amount of protein used can be adjusted to avoid cloudiness but affect the taste. It is also possible to leave trace amounts of polyphenols in the food to prevent the taste from becoming too simple.

It should be noted that most of the proteins used to remove polyphenols can be removed, and since the amount remaining is very small, it does not adversely affect properties such as taste and viscosity. On top of that,
After treatment, it is possible to adjust the pH to any desired value by adding acid or alkali, and it can also be used for sour fruit drinks.

Moreover, by using Protein JR, which does not use organic solvents or harmful compounds and is edible, it can be used with confidence in terms of safety and hygiene.

EXAMPLES Next, examples will be explained, but the present invention is not limited thereto.

Examples 1 to 5 Cola bean powder 1.4 plums were immersed in 60% ethyl alcohol aqueous solution 11, held at 60C for about 2 hours, and extracted. After that, insoluble materials were removed using a cloth to obtain about 750M of cola bean powder. A cola extract was obtained.

This cola extract was a deep brown transparent solution, and the absorbance at 500 nm due to polyphenols was 13.26. In addition, the content of caffeine and theopromine is
980 rMy% and 27-%.

Note that when this cola extract was stored in a refrigerator at θ~5C, it became cloudy and precipitated in 1 to 3 days.

Next, polyenols were removed from this cola extract.

To 100 d of cola extract, 3.57 grams of various proteins shown in Examples 1 to 5 in Table 1 were added separately, and mixed and stirred using a homomixer to dissolve and disperse.

Table 1 Results of Examples 1 to 5 (including comparative examples described below) Next, the mixture was left at room temperature for about 30 minutes with occasional stirring using a homomixer to bind polyphenols and proteins.

Next, citric acid was added and the isoelectric point (
pH 4,6 in Examples 1.2 and 4.5, pH in Example 3
After adjusting the pH so that it becomes -10 to -1
The mixture was left in a refrigerator at 5°C for 1.5 to 2 hours to cause precipitation of proteins bound to polyphenols and excess protein.

Next, it was filtered using a 0.45 μm membrane filter (Toyo Togami f [il, T-2) covered with Celite for about 5 m while applying a pressure of 1 to 2/7.
This is a cola extract with reduced polyphenol content.

The cola extract with reduced content of these polyphenols had a lighter color than the extract before treatment, and was a light brown to yellow transparent solution. Furthermore, the absorbance at 500 nm and the content of theopromine and caffeine are as shown in Table 1, which shows that the absorbance at 500 nm decreased compared to the extract before treatment, indicating that polyphenols were removed. Furthermore, the contents of theopromine and caffeine, which are related to taste, were almost the same as before treatment, and the product had a cola flavor.

In addition, the protein content of these cola extracts with reduced polyphenol content is less than 25%, and the remaining protein is +1! There was no way.

Moreover, no precipitation such as cloudiness occurred even when stored for a long period of time (6 months or more) in a refrigerator at 0 to 5°C.

Comparative Example Polystyrene resin (Mitsubishi Kasei, SPgo 6)
Suspended in 0% alcohol aqueous solution, inner diameter 10 pieces, length 9 pieces
Untreated cola extract 101 obtained by processing in the same manner as in Examples 1 to 5 in a treatment column prepared by filling a 0crr1 glass tube! A cola extract with reduced polyphenol content was obtained by adsorbing polyphenols through the cola.

The absorbance at 5 Q Q nm, the content of theopromine and caffeine of this treated cola extract were as shown in Table 1 (Comparative Example).

In other words, treatment with this resin reduced the content of siboriphenols, but at the same time the content of theopromine and caffeine, which are related to taste, was also reduced, and the characteristic taste of cola was lost.

Examples 6 to 8 100 m/Ic of the same extract as the cola extract before treatment used in Examples 1 to 5. Sodium caseinate in the amount shown in Table 2 was added and stirred with a homomixer to dissolve and disperse.

Table 2 Results of Examples 6 to 8 Next, the polyphenols and casei were left at room temperature for about 15 minutes with occasional stirring using a homomixer, after which the polyphenols and casei were combined, and then hydrous citric acid was added to adjust the pH to 4.6. -1
The mixture was left in a cold storage at 0 to -15°C for 2 hours to form a precipitate.

Next, as in Examples 1 to 5, the cola extract was filtered under pressure using a membrane filter using Celite as a filter aid to obtain a cola extract with reduced polyphenols.

This cola extract with reduced polyphenol content is
The color is 4 paler than the extract before treatment, and it is a light brown to yellow transparent solution with a good cola taste and can be stored in the refrigerator for a long time (
No clouding occurred even when stored at 0-5°C.

The absorbance at 500 nm, theopromine and caffeine content of the treated cola extract are shown in Table 2.

Example 9 A 40% ethyl alcohol aqueous solution was added to 1.4 - cola bean powder to 11! The mixture was then kept at 60°C for 2 hours for extraction, and the insoluble residue was removed by filtration to obtain a 740M cola extract.

This cola extract was a dark brown and transparent solution, but when stored in a refrigerator at 0 to 5°C, it became cloudy and a precipitate formed.

This cola extract (740m7) contains 257% egg albumin.
was added, stirred with a homomixer to dissolve and disperse, and left at room temperature for 25 minutes with occasional stirring.

During this time, polyphenols and proteins combined to form a precipitate.

Next, hydrated citric acid 8.55! was added to adjust the pH to 5.2, which is the isoelectric point of albumin, and the mixture was left in a cold storage at -10 to -156C for 2 hours to precipitate the excess albumin that did not bind to polyphenols.

Next, the precipitated cola extract was filtered through a 0.45 μm membrane filter using Celite as a filter aid to obtain a bright yellow, transparent cola extract. The protein content of this cola extract with reduced polyphenol content was 25Tr9% or less.

Furthermore, no clouding occurred even when stored in a refrigerator at 0 to 5C for a long period of time.

Example 10 740ml of the same cola extract used in Example 9
25 grams of whey albumin was added to the mixture and stirred with a homomixer to dissolve and disperse. Next, the mixture was left at room temperature for 30 minutes with occasional stirring to allow binding with polyphenols.

Next, transfer to a sealed container and keep at 80°C for about 10 minutes.
Lactalbumin was precipitated.

Next, the mixture was filtered under pressure through a 0.45 μm membrane filter using Celite as a filter aid to obtain a yellow transparent solution.

The cola extract from which polyphenols have been removed is O~
Even when stored in a 5C refrigerator for a long period of time, no precipitation such as cloudiness occurred.

Example 11 95°C hot water for 300 tea leaves 2.61 times! Add
After keeping at 90-95C for 30 minutes, it was filtered using a nylon cloth, and the F solution was further centrifuged to obtain 2.11 times of dark brown and transparent black tea extract.

The polyphenol content of this black tea extract was measured by high performance liquid chromatography and was found to be 163 η%.

In addition, when left in the refrigerator* (0 to 5°C), a precipitate formed and became cloudy the next day.

4El of acid casein and 28 grams of calcium caseinate were added to 2.11 grams of this black tea extract, and dissolved and dispersed by stirring with a homomixer. Next, bring to room temperature with occasional stirring for about 30 minutes.
After allowing the mixture to stand for 0 minutes to bind the polyphenols and casein, citric acid was added to adjust the pH to 4.6.

Next, leave the mixture in a cold refrigerator (0 to 5°C) for about 2 hours to form a precipitate, and then filter it under pressure with a Mempuran filter using Celite as a filter aid to reduce the polyphenol content. Nine black tea extracts were obtained.

This black tea extract with reduced polyphenol content was pale yellow in color but had the taste and aroma of black tea. Also,
The polyphenol content measured by high performance liquid chromatography was 18%, approximately one-ninth of the content before treatment.

In addition, it does not cause precipitation even if stored in the refrigerator for a long period of time.
won.

Example 12 Sodium caseinate 127 was added to commercially available pinned beer 720111 and stirred with a homomixer to dissolve and disperse.
After being left at room temperature for 20 minutes, the pH was adjusted to 4.6 with citric acid.

Next, the beer was left in a refrigerator at 0 to 5°C for 2 hours and then filtered under pressure using a membrane filter using Celite as a filter aid to obtain beer from which polyphenols had been removed.

In addition, the absorbance of beer before treatment at 5QQnm is 0.10.
5, but this treated beer became Sail 058.

Example 13 Grape juice (K47 Bel variety, Bx, 12.7°, acidity 7.4, pH 3.3) I with polyphenol content measured by high performance liquid chromatography of 245/n1i%
I! 27y acid casein was added to the mixture and stirred for 15 minutes to dissolve and disperse the mixture, and at the same time bind the polyphenols. Next, use sodium citrate to adjust the pH to 4,6.
After adjusting the temperature, the mixture was left in an O~5°CQ refrigerator for 12 hours to form a precipitate.

Next, the precipitate was removed by pressure filtration through a 0.45 μm membrane filter using Celite as a filter aid to obtain transparent grape juice with a reduced content of polyphenols. The polyphene/- class content i1 of this treated grape juice is 23〃
%.

Claims (1)

[Claims] Production of beverages, etc. that do not cause precipitation even after long-term storage, characterized by dispersing and dissolving proteins in a solution of beverages, etc. containing polyphenols, binding the polyphenols and proteins, and then removing the proteins. Law.