WO2017094654A1 - Boisson contenant de l'hydroxytyrosol - Google Patents

Boisson contenant de l'hydroxytyrosol Download PDF

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Publication number
WO2017094654A1
WO2017094654A1 PCT/JP2016/085153 JP2016085153W WO2017094654A1 WO 2017094654 A1 WO2017094654 A1 WO 2017094654A1 JP 2016085153 W JP2016085153 W JP 2016085153W WO 2017094654 A1 WO2017094654 A1 WO 2017094654A1
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WO
WIPO (PCT)
Prior art keywords
beverage
hydroxytyrosol
glucose
ethanol
maltose
Prior art date
Application number
PCT/JP2016/085153
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English (en)
Japanese (ja)
Inventor
喬 不破
優希 中尾
秀貴 松林
Original Assignee
サントリー食品インターナショナル株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from JP2015234037A external-priority patent/JP6757132B2/ja
Priority claimed from JP2015234039A external-priority patent/JP6629581B2/ja
Priority claimed from JP2016049403A external-priority patent/JP6692189B2/ja
Application filed by サントリー食品インターナショナル株式会社 filed Critical サントリー食品インターナショナル株式会社
Priority to CN201680069691.8A priority Critical patent/CN108366588A/zh
Priority to EP16870591.1A priority patent/EP3384782A4/fr
Priority to US15/779,803 priority patent/US20190124952A1/en
Priority to SG11201804304TA priority patent/SG11201804304TA/en
Priority to AU2016364469A priority patent/AU2016364469B2/en
Publication of WO2017094654A1 publication Critical patent/WO2017094654A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation

Definitions

  • the present invention relates to a beverage containing hydroxytyrosol.
  • Olive (Olea europaea) is a plant belonging to the genus Oleaceae and is widely cultivated in the Mediterranean region. The fruit is widely used all over the world for olive oil extraction and edible, and the food experience is very rich.
  • the olive fruit contains polyphenols such as oleuropein, hydroxytyrosol, and acteoside (Non-patent Documents 1 and 2), and the olive extract and their polyphenol components have an arteriosclerotic effect (Non-patent Document 3), It has been reported to have an antihypertensive effect (Patent Document 1), an inhibitory effect on bone weight loss (Non-Patent Document 4), and the like. In addition, it has been reported that olive extract has antioxidant, whitening, skin anti-aging and anti-tumor effects (Patent Document 2).
  • Hydroxytyrosol is one of the typical polyphenol components contained in olives and is known to have antioxidant activity. Antioxidants are generally known to be useful for the prevention and improvement of lifestyle-related diseases such as hypertension, hyperlipidemia, diabetes, angina pectoris, myocardial infarction, cerebral circulation disorder, and malignant tumors. Therefore, development of the food / beverage products containing the raw material which has such antioxidant activity is strongly anticipated.
  • hydroxytyrosol has an antioxidant activity and is a very useful material in the prevention and improvement of lifestyle-related diseases.
  • hydroxytyrosol has a peculiar taste and off-flavor, there is a problem that when blended in a beverage, the taste of the beverage is significantly reduced.
  • a beverage containing hydroxytyrosol may have a nasty taste such as a resin odor due to deterioration due to light irradiation or may have an astringent taste.
  • an object of the present invention is to provide a drink that is easy to drink while containing hydroxytyrosol.
  • Another object of the present invention is to provide a method for reducing the taste and off-flavor caused by hydroxytyrosol (for example, resin odor and astringent taste caused by light irradiation) in a beverage containing hydroxytyrosol.
  • hydroxytyrosol for example, resin odor and astringent taste caused by light irradiation
  • a beverage containing hydroxytyrosol contains ethanol and propylene glycol, thereby unfavorable flavor caused by hydroxytyrosol (specifically Specifically, it has been found that the resin odor due to light degradation can be improved.
  • the present inventors preferably add caffeine to a beverage containing hydroxytyrosol, or by adding glucose and maltose so as to have a specific ratio, thereby preferably resulting from hydroxytyrosol. It has been found that no flavor (specifically, the astringent taste that remains as an aftertaste) can be improved. Based on these findings, the present inventors have completed the present invention.
  • the present invention is not limited to this, but relates to the following.
  • a beverage comprising hydroxytyrosol 0.5 to 50 mg / 100 mL and ethanol or propylene glycol.
  • a beverage comprising hydroxytyrosol 0.5 to 50 mg / 100 mL, ethanol and propylene glycol.
  • the beverage according to (1) or (2) comprising 0.005 to 1.5% by weight of ethanol.
  • a beverage comprising hydroxytyrosol 0.5 to 50 mg / 100 mL and caffeine.
  • the beverage according to (10) or (11), wherein the weight ratio of hydroxytyrosol to caffeine ([hydroxytyrosol] / [caffeine]) is 0.003 to 1.
  • the beverage according to any one of (10) to (12), wherein the beverage is a tea beverage.
  • the beverage according to any one of (10) to (12), wherein the beverage is a coffee beverage.
  • a beverage having antioxidant activity can be provided.
  • a beverage containing hydroxytyrosol, but having improved unfavorable flavors (for example, resin odor and astringent taste due to photodegradation) caused by hydroxytyrosol such as abalone taste and nasty odor can be provided.
  • the beverage of the present invention is also useful for improving blood flow.
  • Beverage containing ethanol and / or propylene glycol One embodiment of the present invention is a beverage containing hydroxytyrosol and further containing ethanol and / or propylene glycol.
  • Hydroxytyrosol is a kind 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 registration number of hydroxytyrosol is 10597-60-1.
  • Hydroxytyrosol is known not only to have a very strong antioxidant effect, but also to prevent LDL, which is bad cholesterol, from becoming further deteriorated oxidized LDL. It is also known that hydroxytyrosol has a blood flow improving action.
  • Hydroxytyrosol may be a commercially available one, or one prepared by a method known per se, for example, isolated and purified from plants such as olives using a solvent such as water or oil. There is no particular limitation. A plant extract containing hydroxytyrosol can also be used.
  • hydroxytyrosol may be a glycoside.
  • glycoside refers to a compound formed by bonding a hydroxyl group of a sugar to a non-saccharide compound.
  • the saccharide in the glycoside may be a monosaccharide, or may be a disaccharide or a plurality of saccharides, and is not particularly limited.
  • the type of sugar is not particularly limited, and includes aldoses such as glucose, mannose, galactose, fucose, rhamnose, arabinose, and xylose, ketoses such as fructose, uronic acids such as glucuronic acid, galacturonic acid, mannuronic acid, apiose, and rutinose. It is done.
  • the saccharide used for the glycoside may be D-form or L-form.
  • the beverage of the present invention contains 0.5 to 50 mg / 100 mL of 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 beverages containing 0.5 mg / 100 mL or more of hydroxytyrosol have a poor aftertaste. There is a tendency. In particular, beverages containing 0.8 mg / 100 mL or more of hydroxytyrosol tend to have an unpleasant taste (resin odor) with deterioration due to light irradiation.
  • the content of hydroxytyrosol in the beverage of the present invention is preferably 0.5 to 5 mg / 100 mL, more preferably 0.5 to 2.5 mg / 100 mL.
  • hydroxytyrosol is in the form of a glycoside or a hydrate, the content is calculated after converting it to a free form (free form).
  • the content of hydroxytyrosol in the present invention can be measured according to a method known to those skilled in the art. For example, it can be measured by setting conditions as appropriate using LC-MS / MS, HPLC or the like.
  • the beverage of the present invention contains ethanol and / or propylene glycol.
  • the content of ethanol in the beverage of the present invention is not particularly limited, but is usually 0.005 to 1.5% by weight, preferably 0.01 to 1% by weight, more preferably 0.05 to 0.5% by weight. %.
  • the content of propylene glycol in the beverage of the present invention is not particularly limited, but is usually 0.005 to 1.5% by weight, preferably 0.01 to 1% by weight, more preferably 0.05 to 0%. .5% by weight.
  • “wt%” means wt% of weight / volume (w / v) unless otherwise specified.
  • the weight ratio of hydroxytyrosol to ethanol ([hydroxytyrosol] / [ethanol]) in the beverage of the present invention is not particularly limited, but is usually 0.1 to 2000, preferably 0.5 to 1000, and more. It is preferably 1 to 300.
  • the weight ratio of hydroxytyrosol to propylene glycol ([hydroxytyrosol] / [propylene glycol]) in the beverage of the present invention is not particularly limited, but is usually 0.1 to 2000, preferably 0.5. To 1000, more preferably 1 to 300.
  • Ethanol and propylene glycol can be contained so that the weight ratio ([ethanol] / [propylene glycol]) is 0.01-100.
  • the weight ratio is preferably 0.02 to 50, more preferably 0.1 to 10.
  • Ethanol and propylene glycol can also be contained so that the weight ratio to hydroxytyrosol ([hydroxytyrosol] / [ethanol] and [propylene glycol]) is 0.05 to 1000.
  • the weight ratio is preferably 0.25 to 500, more preferably 0.5 to 150.
  • the content of ethanol and propylene glycol in the beverage can be measured using high performance liquid chromatography (HPLC) known to those skilled in the art.
  • HPLC high performance liquid chromatography
  • the present invention relates to a method for improving the flavor of a beverage including a step of blending ethanol or propylene glycol in a beverage containing 0.5 to 50 mg / 100 mL of hydroxytyrosol.
  • the type of beverage in the beverage of the present invention is not particularly limited, and may be any of carbonated beverages, non-carbonated beverages, alcoholic beverages, non-alcoholic beverages, sports beverages, nutritional beverages, functional beverages, near-water beverages, and the like. .
  • the beverage of the present invention is preferably a transparent beverage.
  • the “transparent beverage” means a beverage that is visually transparent like water without white turbidity like so-called sports drinks or turbidity like cloudy juice.
  • the transparency of a beverage can be quantified by using a known method for measuring the turbidity of a liquid, for example. For example, one having an absorbance at a wavelength of 660 nm measured using an ultraviolet-visible spectrophotometer (UV-1600 (manufactured by Shimadzu Corporation)) of 0.06 or less can be referred to as “transparent”.
  • UV-1600 ultraviolet-visible spectrophotometer
  • the color of the beverage is not particularly limited, and may be colored as long as the above-described transparency is maintained.
  • the color of the beverage can be quantified by using, for example, a known method for measuring the color difference of the object.
  • a case where the ⁇ E value of transmitted light when measured with a colorimetric color difference meter (ZE2000 (manufactured by Nippon Denshoku Industries Co., Ltd.) using pure water as a reference is referred to as “colorless”. be able to.
  • the ⁇ E value is 2.3 or less.
  • the beverage of the present invention may contain various additives in addition to the various components shown above, depending on the type of beverage.
  • various additives include sweeteners such as saccharides other than those described above, acidulants, fragrances, vitamins, pigments, antioxidants, emulsifiers, preservatives, extracts, dietary fiber, pH adjusters, quality stabilizers, etc. Is mentioned.
  • the beverage of the present invention can be produced by appropriately blending the above-described components. Moreover, the drink of this invention is made into a container stuffed drink through processes, such as sterilization, as needed.
  • a sterilized container-packed beverage can be produced by a method of performing heat sterilization after filling a beverage into a container, or a method of sterilizing a beverage and then filling the container in an aseptic environment.
  • the type of container is not particularly limited, and examples include PET bottles, cans, bottles, and paper packs.
  • colorless and transparent containers such as PET bottles and bottles are preferable because the color of the beverage in the container is easily visible from the outside, and if the beverage is transparent, its appearance can be confirmed in a packed state. .
  • Beverages containing caffeine Another aspect of the present invention is a beverage containing hydroxytyrosol and caffeine.
  • the beverage of the present invention contains 0.5 to 50 mg / 100 mL of 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 beverages containing 0.5 mg / 100 mL or more of hydroxytyrosol have a poor 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.
  • hydroxytyrosol is in the form of a glycoside or a hydrate, the content is calculated after converting it to a free form (free form).
  • the content of hydroxytyrosol in the present invention can be measured according to a method known to those skilled in the art. For example, it can be measured by setting conditions as appropriate using 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, more preferably 100 to 160 mg / 100 mL.
  • caffeine When caffeine is in the form of a hydrate or the like, the content is calculated after converting it to a free form (free form).
  • the content of caffeine can be measured and quantified by a method using high performance liquid chromatography (HPLC).
  • Caffeine used in the present invention includes commercially available reagents, pure products (purified products with a caffeine content of 98% or more), crude products (caffeine content of 50 to 98%), and plants containing caffeine (tea leaves). , Cola fruit, coffee beans, etc.) or an extract thereof.
  • a crude product or a pure product it is preferable to use a crude product or a pure product, and particularly preferably a pure product.
  • caffeine can be contained so that the weight ratio to hydroxytyrosol ([hydroxytyrosol] / [caffeine]) is 0.003 to 1.
  • the weight ratio ([hydroxytyrosol] / [caffeine]) is preferably 0.005 to 0.1, more preferably 0.01 to 0.05. is there.
  • the present invention relates to a method for improving the flavor of a beverage including a step of blending caffeine in a beverage containing 0.5 to 50 mg / 100 mL of hydroxytyrosol.
  • beverage in the beverage of the present invention is not particularly limited and may be any of carbonated beverages, non-carbonated beverages, alcoholic beverages, non-alcoholic beverages, coffee beverages, tea beverages, cocoa beverages, nutritional beverages, functional beverages, and the like.
  • Preferred beverages in the present invention include tea beverages such as green tea, hoji tea, blended tea, barley tea, mate tea, jasmine tea, black tea, oolong tea, and Tochu tea, and coffee beverages.
  • the beverage of the present invention may contain various additives in addition to the various components shown above, depending on the type of beverage.
  • various additives include sweeteners such as saccharides other than those described above, acidulants, fragrances, vitamins, pigments, antioxidants, emulsifiers, preservatives, extracts, dietary fiber, pH adjusters, quality stabilizers, etc. Is mentioned.
  • the beverage of the present invention can be produced by appropriately blending the above-described components. Moreover, the drink of this invention is made into a container stuffed drink through processes, such as sterilization, as needed.
  • a sterilized container-packed beverage can be produced by a method of performing heat sterilization after filling a beverage into a container, or a method of sterilizing a beverage and then filling the container in an aseptic environment.
  • the type of container is not particularly limited.
  • plastic containers such as plastic bottles, paper containers such as paper packs, glass containers such as glass bottles, metal containers such as aluminum cans and steel cans, and aluminum pouches are usually used for beverages. Any container can be used as long as it is used in the above.
  • Beverage containing glucose and maltose Another aspect of the present invention is a beverage containing hydroxytyrosol and further containing glucose and maltose.
  • the beverage of the present invention contains 0.5 to 50 mg / 100 mL of 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 beverages containing 0.5 mg / 100 mL or more of hydroxytyrosol have a poor 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.
  • hydroxytyrosol is in the form of a glycoside or a hydrate, the content is calculated after converting it to a free form (free form).
  • the content of hydroxytyrosol in the present invention can be measured according to a method known to those skilled in the art. For example, it can be measured by setting conditions as appropriate using LC-MS / MS, HPLC or the like.
  • the beverage of the present invention contains glucose and maltose so that the weight ratio ([glucose] / [maltose]) is 0.001 to 1.
  • the weight ratio of glucose to maltose in the beverage of the present invention is preferably 0.02 to 0.5, more preferably 0.025 to 0.25. If the ratio (weight ratio) between glucose and maltose in a beverage containing hydroxytyrosol is within the above specific range, the unfavorable flavor resulting from hydroxytyrosol is improved.
  • the content of glucose and maltose in the beverage is not particularly limited as long as the ratio of glucose to maltose is within the above range. What is necessary is just to determine by considering the sweet taste etc. which are desired according to the kind of drink.
  • a tea beverage it may be about 20 to 3000 mg / kg of sucrose that hardly feels sweet (mostly sucrose derived from tea leaves). It may be about 3000 to 100,000 mg / kg of sucrose. Therefore, the sucrose content in the beverage is not limited to this, but can be 20 mg / kg or more, for example, about 20 to 100,000 mg / kg, depending on the sweetness design of the beverage.
  • the content of glucose may be set according to the content of sucrose, or may be set to a content different from this.
  • the maltose content may be determined from the glucose content and the above ratio (weight ratio).
  • the content of glucose in the beverage of the present invention is, for example, 50 to 2500 mg / 100 mL, preferably 100 to 2000 mg / 100 mL, more preferably 120 to 1000 mg / 100 mL.
  • the content of maltose in the beverage of the present invention is, for example, 200 to 5000 mg / 100 mL, preferably 3000 to 4950 mg / 100 mL, more preferably 4000 to 4900 mg / 100 mL.
  • Glucose and maltose also have a weight ratio ([hydroxytyrosol] / [glucose] + [maltose]) of hydroxytyrosol and the total amount thereof (ie, the total amount of glucose and maltose) of 0.0001 to 0.00. 005 can be contained. From the viewpoint of improving the flavor derived from hydroxytyrosol, the weight ratio is preferably 0.00012 to 0.002, more preferably 0.00014 to 0.001.
  • the content of glucose and maltose in beverages can be measured using high performance liquid chromatography (HPLC) known to those skilled in the art.
  • HPLC high performance liquid chromatography
  • the weight ratio of glucose to maltose ([glucose] / [maltose]) in the beverage is 0.001 to It is related with the method of improving the flavor of a drink including the process adjusted to become 1.
  • the type of beverage in the beverage of the present invention is not particularly limited, and may be any of carbonated beverages, non-carbonated beverages, alcoholic beverages, non-alcoholic beverages, tea beverages, nutritional beverages, functional beverages and the like.
  • Preferred beverages in the present invention include tea beverages such as green tea, roasted tea, blended tea, barley tea, mate tea, jasmine tea, black tea, oolong tea, and Tochu tea.
  • the beverage of the present invention may contain various additives in addition to the various components shown above, depending on the type of beverage.
  • various additives include sweeteners such as saccharides other than those described above, acidulants, fragrances, vitamins, pigments, antioxidants, emulsifiers, preservatives, extracts, dietary fiber, pH adjusters, quality stabilizers, etc. Is mentioned.
  • the beverage of the present invention can be produced by appropriately blending the above-described components.
  • the beverage of the present invention can be produced by blending tea leaves or an extract thereof.
  • the drink of this invention is made into a container stuffed drink through processes, such as sterilization, as needed.
  • a sterilized container-packed beverage can be produced by a method of performing heat sterilization after filling a beverage into a container, or a method of sterilizing a beverage and then filling the container in an aseptic environment.
  • the type of container is not particularly limited, and examples include PET bottles, cans, bottles, and paper packs.
  • a colorless and transparent PET bottle is preferable since the color of the beverage in the container is easily visible from the outside and the beverage after filling is easy to handle.
  • a beverage (sample) for evaluation was prepared using olive fruit extract HT-6 (Eisai Food Chemical Co.). Specifically, the olive fruit extract and ethanol (Nacalai Tesque) are dissolved in water so that the content of hydroxytyrosol and ethanol is the amount (concentration) described in Table 1 below, and the total 100 mL of each beverage was prepared. The amount of the olive fruit extract added was calculated on the assumption that the olive fruit extract contained 6% (w / w) of hydroxytyrosol. It was visually confirmed that all the prepared beverages were colorless and transparent.
  • each beverage was filled in a colorless and transparent PET container, and irradiated with ultraviolet rays at 180 Wh / m 2 for 2 hours and 20 minutes using a 7.5 kW super xenon weather meter (Suga Test Instruments Co., Ltd.).
  • Each beverage after UV irradiation was subjected to a sensory evaluation of flavor by three expert panelists who were fully trained.
  • the temperature of each beverage at the time of evaluation was about 20 ° C.
  • the flavor was mainly evaluated from the viewpoint of resin-like taste. Specifically, it was as follows. 1 point: Resin-like taste is strong or alcohol is too strong. 2 points: Resin-like taste or alcohol. 3 points: Slightly feels a resin-like taste or a little alcohol. 4 points: Almost no resin-like taste. 5 points: Does not feel a resin-like taste.
  • a beverage (sample) for evaluation was prepared using olive fruit extract HT-6 (Eisai Food Chemical Co., Ltd.). Specifically, the olive fruit extract and propylene glycol (Nacalai Tesque) are dissolved in water so that the content (concentration) of hydroxytyrosol and propylene glycol is as shown in Table 2 below. A total of 100 mL of each beverage was prepared. The amount of the olive fruit extract added was calculated on the assumption that the olive fruit extract contained 6% (w / w) of hydroxytyrosol. It was visually confirmed that all the prepared beverages were colorless and transparent.
  • each beverage was filled in a colorless and transparent PET container, and irradiated with ultraviolet rays at 180 Wh / m 2 for 2 hours and 20 minutes using a 7.5 kW super xenon weather meter (Suga Test Instruments Co., Ltd.).
  • a beverage (sample) for evaluation was prepared using olive fruit extract HT-6 (Eisai Food Chemical Co.). Specifically, the olive fruit extract and caffeine (Shiratori Pharmaceutical Co., Ltd.) were dissolved in water so that the content of hydroxytyrosol and caffeine was the amount (concentration) described in Table 3 below. A total of 100 mL of each beverage was prepared. The amount of the olive fruit extract added was calculated on the assumption that the olive fruit extract contained 6% (w / w) of hydroxytyrosol.
  • the sensory evaluation of flavor was performed on the obtained beverage.
  • the flavor was mainly evaluated from the viewpoint of astringency. Specifically, 3 expert panelists who have been fully trained will feel 1 point of the most favorable taste without feeling astringency, 2 points when it feels a little astringent but there are no problems, and 3 points when it feels astringent.
  • the case where the astringent taste was strong was rated 4 to 10 and was evaluated in 10 stages.
  • a beverage for evaluation a beverage prepared at room temperature was used as it was.
  • a beverage (sample) for evaluation was prepared using olive fruit extract HT-6 (Eisai Food Chemical Co., Ltd.). Specifically, the olive fruit extract, glucose (Showa Sangyo Co., Ltd.) and maltose (Nacalai Tesque Co., Ltd.) are contained in hydroxytyrosol, glucose and maltose in the amounts (concentrations) shown in Tables 4 and 5 below. ) And dissolved in water to prepare a total of 100 mL of each beverage. The amount of the olive fruit extract added was calculated on the assumption that the olive fruit extract contained 6% (w / w) of hydroxytyrosol.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
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Abstract

Le but de la présente invention est de concevoir une boisson pouvant être facilement bue en dépit du fait qu'elle contient de l'hydroxytyrosol, ainsi qu'un procédé de réduction du goût âpre et de l'odeur désagréable produits par l'hydroxytyrosol dans une boisson contenant de l'hydroxytyrosol. L'invention concerne une boisson contenant de l'hydroxytyrosol à une teneur de 0,5 à 50 mg/100 ml, la boisson contenant de l'éthanol et/ou du propylène glycol. L'invention concerne une boisson contenant de l'hydroxytyrosol à une teneur de 0,5 à 50 mg/100 ml, la boisson contenant de la caféine. L'invention concerne une boisson contenant de l'hydroxytyrosol à une teneur de 0,5 à 50 mg/100 ml, la boisson contenant du glucose et du maltose dans un rapport (pondéral) [glucose]/[maltose] compris entre 0,001 et 1.
PCT/JP2016/085153 2015-11-30 2016-11-28 Boisson contenant de l'hydroxytyrosol WO2017094654A1 (fr)

Priority Applications (5)

Application Number Priority Date Filing Date Title
CN201680069691.8A CN108366588A (zh) 2015-11-30 2016-11-28 含羟基酪醇的饮料
EP16870591.1A EP3384782A4 (fr) 2015-11-30 2016-11-28 Boisson contenant de l'hydroxytyrosol
US15/779,803 US20190124952A1 (en) 2015-11-30 2016-11-28 Beverage containing hydroxytyrosol
SG11201804304TA SG11201804304TA (en) 2015-11-30 2016-11-28 Beverage containing hydroxytyrosol
AU2016364469A AU2016364469B2 (en) 2015-11-30 2016-11-28 Beverage containing hydroxytyrosol

Applications Claiming Priority (8)

Application Number Priority Date Filing Date Title
JP2015234037A JP6757132B2 (ja) 2015-11-30 2015-11-30 ヒドロキシチロソールを含有するカフェイン含有飲料
JP2015234048 2015-11-30
JP2015-234039 2015-11-30
JP2015-234037 2015-11-30
JP2015-234048 2015-11-30
JP2015234039A JP6629581B2 (ja) 2015-11-30 2015-11-30 ヒドロキシチロソール含有茶飲料
JP2016-049403 2016-03-14
JP2016049403A JP6692189B2 (ja) 2015-11-30 2016-03-14 ヒドロキシチロソール含有透明飲料

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2021094014A (ja) * 2019-12-17 2021-06-24 シャンシー・ユニヴァーシティ・オブ・サイエンス・アンド・テクノロジーＳｈａａｎｘｉ Ｕｎｉｖｅｒｓｉｔｙ Ｏｆ Ｓｃｉｅｎｃｅ Ａｎｄ Ｔｅｃｈｎｏｌｏｇｙ 抗酸化活性およびサルモネラ検出能を有するヒドロキシチロソールチョウザメ皮ゼラチンフィルム、および、その調製方法
JP2021106517A (ja) * 2019-12-27 2021-07-29 サントリーホールディングス株式会社 ノンアルコールビールテイスト飲料

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JP2015116187A (ja) * 2013-11-14 2015-06-25 サントリーホールディングス株式会社 酒らしい味わいが付与された又は増強された飲料

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Cited By (5)

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Publication number Priority date Publication date Assignee Title
JP2021094014A (ja) * 2019-12-17 2021-06-24 シャンシー・ユニヴァーシティ・オブ・サイエンス・アンド・テクノロジーＳｈａａｎｘｉ Ｕｎｉｖｅｒｓｉｔｙ Ｏｆ Ｓｃｉｅｎｃｅ Ａｎｄ Ｔｅｃｈｎｏｌｏｇｙ 抗酸化活性およびサルモネラ検出能を有するヒドロキシチロソールチョウザメ皮ゼラチンフィルム、および、その調製方法
JP7145526B2 (ja) 2019-12-17 2022-10-03 シャンシー・ユニヴァーシティ・オブ・サイエンス・アンド・テクノロジー 抗酸化活性およびサルモネラ検出能を有するヒドロキシチロソールチョウザメ皮ゼラチンフィルム、および、その調製方法
US11639516B2 (en) 2019-12-17 2023-05-02 Shaanxi University Of Science And Technology Hydroxytyrosol sturgeon skin gelatin film with antioxidant activity and Salmonella detection ability and a method of preparing the same
JP2021106517A (ja) * 2019-12-27 2021-07-29 サントリーホールディングス株式会社 ノンアルコールビールテイスト飲料
JP7353173B2 (ja) 2019-12-27 2023-09-29 サントリーホールディングス株式会社 ノンアルコールビールテイスト飲料

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