WO2020171218A1 - Boisson ayant une amertume réduite à partir de catéchines - Google Patents

Boisson ayant une amertume réduite à partir de catéchines Download PDF

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Publication number
WO2020171218A1
WO2020171218A1 PCT/JP2020/007150 JP2020007150W WO2020171218A1 WO 2020171218 A1 WO2020171218 A1 WO 2020171218A1 JP 2020007150 W JP2020007150 W JP 2020007150W WO 2020171218 A1 WO2020171218 A1 WO 2020171218A1
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WO
WIPO (PCT)
Prior art keywords
beverage
catechins
bitterness
ppm
present
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/JP2020/007150
Other languages
English (en)
Japanese (ja)
Inventor
早川　智
瑞穂 本坊
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Suntory Holdings Ltd
Original Assignee
Suntory Holdings Ltd
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 JP2019031084A external-priority patent/JP7296742B2/ja
Priority claimed from JP2019031085A external-priority patent/JP2020130111A/ja
Priority claimed from JP2019031086A external-priority patent/JP2020130112A/ja
Application filed by Suntory Holdings Ltd filed Critical Suntory Holdings Ltd
Publication of WO2020171218A1 publication Critical patent/WO2020171218A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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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
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients

Definitions

  • the present invention relates to reducing bitterness derived from catechins present in beverages.
  • catechins which are a type of polyphenol, are known to have an effect of suppressing cholesterol elevation, and therefore there is a need for beverages containing catechins.
  • catechins have peculiar bitterness and astringency, it may be difficult to drink the beverage.
  • Patent Documents 1 and 2 there is no known technique that can be widely used for beverages having a pH of 5 or more.
  • Linalool is a type of monoterpene alcohol and is said to have aromas of lily of the valley, lavender, and bergamot. Linalool is found as an essential oil component of many plants, and is contained in essential oils such as rosewood, linaloe, and camphor.
  • Patent Document 3 discloses a beverage imparted with a fruit flavor, and the beverage contains linalool. Further, Patent Document 4 discloses a beer-flavored sparkling drink containing linalool.
  • Geraniol is a component contained in essential oils such as geranium and lemon, and is known to have a rose-like aroma.
  • Patent Document 5 discloses a method for improving the aroma of a beverage in a beer-flavored beverage by adjusting the content of gellan acid to geraniol to a specific ratio. ..
  • phenethyl alcohol is widely found in nature and is a component contained in essential oils such as rose, carnation, hyacinth, aleppo pine, ylang ylang, geranium, neroli, and quince. Further, phenethyl alcohol is known to be included in alcoholic beverages such as sake and wine. However, the bitterness reducing effect of phenethyl alcohol is not known.
  • the present inventors have found that when catechins are contained in a beverage having a pH of 5.0 or more, the bitterness derived from catechins is more strongly felt than that in a beverage having a pH of less than 5.0.
  • An object of the present invention is to reduce the pungent bitterness derived from catechins which is felt during drinking in a beverage containing catechins and having a pH of 5.0 or higher.
  • the present inventors have searched beverages for an ingredient effective in reducing the bitterness of catechins.
  • linalool, geraniol, and phenethyl alcohol can contribute to the reduction of the bitterness.
  • the present invention has been completed based on such knowledge.
  • bitterness means an irritating bitterness such as puncturing the tongue, which is felt instantly during drinking.
  • ppb and ppm refer to weight/volume (w/v) ppb and ppm, respectively.
  • the numerical range represented by the lower limit value and the upper limit value that is, the “lower limit value to the upper limit value” includes the lower limit value and the upper limit value.
  • the range represented by “1-2” includes 1 and 2.
  • the beverage of the present invention contains catechins.
  • catechins is a general term for catechin, epicatechin, gallocatechin, epigallocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate and epigallocatechin gallate. Therefore, in the embodiment of the present invention, the catechins are one or more selected from the group consisting of catechin, epicatechin, gallocatechin, epigallocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate and epigallocatechin gallate. It only needs to be included.
  • the content of the above-mentioned catechins means the total content of the above eight kinds of compounds.
  • the catechins of the present invention are not particularly limited, but may be crude products in addition to purified products, and may be in the form of natural products containing catechins or processed products thereof, for example, tea extracts or concentrates thereof.
  • a plant extract containing catechins or a concentrate thereof can be prepared by using tea leaves belonging to Camellia sinensis such as black tea, green tea, oolong tea, and puer tea as raw materials. Among them, from the aspect of the effects of the present invention, the extract obtained from black tea leaves can be preferably used.
  • the concentration of catechins in the beverage of the present invention is 1 to 500 ppm, preferably 5 to 165 ppm, more preferably 7 to 120 ppm, and further preferably 10 to 100 ppm.
  • concentration of catechins in the beverage is 5 ppm or more, the bitterness in the beverage is strongly felt, which is preferable for obtaining the bitterness reducing effect according to the present invention.
  • concentration of catechins in the beverage exceeds 500 ppm, the bitterness-reducing effect of the present invention can be obtained, but the bitterness may not be sufficiently reduced.
  • the concentration of catechins in a beverage can be measured or quantified using high performance liquid chromatography (HPLC).
  • HPLC high performance liquid chromatography
  • the measurement conditions can be set as follows, for example.
  • -HPLC device TOSOH HPLC system LC8020 model I ⁇ Column: TSKgel ODS80T sQA (4.6 mm x 150 mm) ⁇ Column temperature: 40°C -Mobile phase A: water-acetonitrile-trifluoroacetic acid (90:10:0.05) -Mobile phase B: water-acetonitrile-trifluoroacetic acid (20:80:0.05) ⁇ Detection: UV275nm ⁇ Injection volume: 20 ⁇ L -Flow rate: 1.0 mL/min.
  • the beverage of the present invention contains linalool in a specific amount. Thereby, the bitterness derived from catechins can be reduced.
  • the content of linalool in the beverage of the present invention is 40 ppm or more, preferably 40 to 1500 ppm, preferably 50 to 500 ppm, more preferably 60 to 400 ppm, further preferably 70 to 350 ppm. If the content of linalool in the beverage is less than 40 ppm, the effect of reducing the bitterness derived from catechins may be insufficient.
  • the ratio of the linalool content to the catechins content is not particularly limited, but may be, for example, 4 or more, and preferably 7 or more. Good.
  • the content of linalool in the beverage of the present invention can be measured by a known GC-MS method.
  • the column is a high polarity column (Agilent Technologies, DB-WaxUI)
  • the extraction method is a solid phase microextraction method (CTC Analytics, SPME-ArrowCarbonWR/PDMS)
  • the detector has a high resolution. It is recommended to use a mass spectrometer (Q Exactive GC Orbitrap manufactured by Thermo Fisher Scientific).
  • the linalool used in the present invention is not particularly limited, but may be a refined product or a crude product.
  • it may be a natural product containing linalool or a processed product thereof (a plant extract, an essential oil, a fermented product of a plant, a concentrate thereof, or the like). More specific examples include fruit juices and extracts in addition to flavors containing linalool.
  • a fragrance is one preferable example because it can be added to a beverage in a small amount.
  • the beverage of the present invention contains geraniol in a specific amount. Thereby, the bitterness derived from catechins can be reduced.
  • the content of geraniol in the beverage of the present invention is 40 ppm or more, preferably 40 to 800 ppm, preferably 50 to 700 ppm, more preferably 60 to 600 ppm, and further preferably 70 to 500 ppm. If the content of geraniol in the beverage is less than 40 ppm, the effect of reducing the bitterness derived from gallate-type catechin may be insufficient. On the other hand, if the content of geraniol in the beverage exceeds 800 ppm, the flavor of geraniol becomes too strong, and the taste of the beverage itself may be impaired.
  • the ratio of the geraniol content to the catechins content is not particularly limited, but may be, for example, 4 or more, and preferably 7 or more. Good.
  • the content of geraniol in the beverage of the present invention can be measured by a known GC-MS method.
  • the column is a high polarity column (Agilent Technologies, DB-WaxUI)
  • the extraction method is a solid phase microextraction method (CTC Analytics, SPME-ArrowCarbonWR/PDMS)
  • the detector has a high resolution. It is recommended to use a mass spectrometer (Q Exactive GC Orbitrap manufactured by Thermo Fisher Scientific).
  • the geraniol used in the present invention is not particularly limited, but may be a crude product as well as a purified product.
  • it may be a natural product containing geraniol or a processed product thereof (plant extract, essential oil, fermented product of plant, concentrated product thereof, etc.).
  • More specific examples include fragrances containing geraniol, as well as fruit juices and extracts.
  • a fragrance is one preferable example because it can be added to a beverage in a small amount.
  • the beverage of the present invention contains phenethyl alcohol in a specific amount. Thereby, the bitterness derived from catechins can be reduced.
  • the content of phenethyl alcohol in the beverage of the present invention is 0.4 ppb or more, preferably 0.4 to 5 ppb, preferably 0.5 to 4 ppb, more preferably 0.6 to 3 ppb, still more preferably 0. It is 7 to 2 ppb. If the content of phenethyl alcohol in the beverage is less than 0.4 ppb, the effect of reducing the bitterness derived from catechins may be insufficient. On the other hand, if the content of phenethyl alcohol in the beverage exceeds 5 ppb, the flavor of phenethyl alcohol becomes too strong, and the taste of the beverage itself may be impaired.
  • the ratio of the phenethyl alcohol content to the catechins content is not particularly limited, but may be, for example, 0.00004 or more, preferably 0. It may be 00007 or more.
  • the content of phenethyl alcohol in the beverage of the present invention can be measured by a known GC-MS method.
  • the column is a high polarity column (Agilent Technologies, DB-WaxUI)
  • the extraction method is a solid phase microextraction method (CTC Analytics, SPME-ArrowCarbonWR/PDMS)
  • the detector has a high resolution. It is recommended to use a mass spectrometer (Q Exactive GC Orbitrap manufactured by Thermo Fisher Scientific).
  • the phenethyl alcohol used in the present invention is not particularly limited, but may be a crude product as well as a purified product.
  • it may be a natural product containing phenethyl alcohol or a processed product thereof (a plant extract, an essential oil, a fermented product of a plant, a concentrate thereof, or the like). More specific examples include fruit juices and extracts in addition to fragrances containing phenethyl alcohol.
  • a fragrance is one preferable example because it can be added to a beverage in a small amount.
  • the beverage of the present invention has a pH of 5.0 to 8.0, preferably 5.5 to 7.5.
  • the pH of the beverage is less than 5.0, the bitterness may be masked by the sour component in the beverage.
  • the pH of the beverage is 5.0 or more, the bitterness can be noticed remarkably because the sourness component acting as a masking component is small, which is preferable in obtaining the bitterness reducing effect of the present invention.
  • the pH of the beverage can be adjusted using a pH adjusting agent such as sodium citrate, sodium hydroxide and sodium bicarbonate.
  • the pH of the beverage can be easily measured using a commercially available pH meter.
  • the Brix of the beverage of the present invention is not particularly limited, but is preferably 1 or less. Without being bound by theory, when Brix is 1 or less, it is considered that the bitterness of catechins is noticeable due to the small amount of soluble solids that act as a bitterness-masking component. It is preferable for obtaining the effect.
  • Brix can be evaluated by the Brix value obtained by using a sugar meter or a refractometer. The Brix value is a value obtained by converting the refractive index measured at 20° C. into the mass/mass percent of the sucrose solution based on the conversion table of ICUMSA (International Commission on Unification of Sugar Analysis). The unit is displayed as “°Bx”, “%” or “degree”.
  • the beverage of the present invention can be blended with components generally used in beverages.
  • components generally used in beverages for example, without limitation, flavoring agents, sugars, acidulants, nutrient enhancers, antioxidants, emulsifiers, preservatives, extracts, dietary fiber, quality stabilizers, etc. should be added within a range that does not impair the effects of the present invention.
  • the beverage of the present invention is not particularly limited as long as it is a soft drink.
  • it may be any of nutritional drinks, functional drinks, flavored water (near water) drinks, tea drinks (black tea, oolong tea, green tea, etc.), coffee drinks, carbonated drinks and the like.
  • the beverage of the present invention is preferably a tea beverage.
  • the "tea beverage” is a beverage containing an extract of tea leaves or an extract of cereals as a main component, and specifically, green tea, houjicha, blended tea, barley tea, mate tea, jasmine tea, black tea, Examples include oolong tea and Tochu tea.
  • a particularly preferable tea beverage in the present invention is a tea beverage.
  • the beverage of the present invention is preferably a packaged beverage that is heat-sterilized and packaged in a container. This is because the bitterness of catechins may become stronger by heating the beverage.
  • the means for heat sterilization is not particularly limited, but any known means such as UHT sterilization and retort sterilization can be used.
  • the container for filling the beverage is not particularly limited, but for example, a PET bottle, an aluminum can, a steel can, a paper pack, a chilled cup, a bottle and the like can be used. From the viewpoint of convenience or convenience, a container that is lightweight, easy to carry, and can be re-closed, for example, a container such as a PET bottle is preferable.
  • Experiment B Effect of pH on bitterness Black tea extract (Sanphenon 90LB-OP (Taiyo Kagaku Co., Ltd.; catechins 70%) was used as catechins. Tea extract was added to water so that the concentration of catechins in the beverage was 5 ppm. Beverages were prepared by adding citric acid or sodium hydroxide to adjust the pH of the beverages as shown in the table below (Samples 1 to 5). Beverages were also added, such that Brix was ⁇ 1 for all beverages.
  • Adding 40% or more and 40-800 ppm of geraniol to a beverage containing 1-500 ppm of catechins reduced unpleasant bitterness derived from catechins and made it easier to drink.
  • Three specialized panels evaluated the beverage according to the following criteria, using catechins of 1 ppm as a control (sample 1) as a beverage to which phenethyl alcohol was not added. The average of the scores of the three specialist panels was calculated, and 3.0 points or less were passed. The sensory evaluation results are shown in the table below. 5 points: Stronger bitterness than the control. 4 points: Bitterness equivalent to that of the control. 3 points: Less bitterness than the control. 2 points: The bitterness is considerably less than that of the control. 1 point: No bitterness is felt.

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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)
  • Non-Alcoholic Beverages (AREA)

Abstract

Un objectif de la présente invention est de fournir une boisson contenant des catéchines et ayant un pH d'au moins 5,0, le goût amer net des catéchines qui est perçu lors de la consommation de la boisson étant réduit.　La boisson contient de 1 à 500 ppm de catéchines, contient au moins 40 ppm de linalol ou au moins 40 ppm de géraniol ou au moins 0,4 ppb d'alcool phénéthylique, et a un pH de 5,0 à 8,0.
PCT/JP2020/007150 2019-02-22 2020-02-21 Boisson ayant une amertume réduite à partir de catéchines Ceased WO2020171218A1 (fr)

Applications Claiming Priority (6)

Application Number Priority Date Filing Date Title
JP2019031084A JP7296742B2 (ja) 2019-02-22 2019-02-22 カテキン類由来の苦味が軽減された飲料
JP2019-031085 2019-02-22
JP2019-031084 2019-02-22
JP2019031085A JP2020130111A (ja) 2019-02-22 2019-02-22 カテキン類由来の苦味が軽減された飲料
JP2019031086A JP2020130112A (ja) 2019-02-22 2019-02-22 カテキン類由来の苦味が軽減された飲料
JP2019-031086 2019-02-22

Publications (1)

Publication Number Publication Date
WO2020171218A1 true WO2020171218A1 (fr) 2020-08-27

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PCT/JP2020/007150 Ceased WO2020171218A1 (fr) 2019-02-22 2020-02-21 Boisson ayant une amertume réduite à partir de catéchines

Country Status (1)

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WO (1) WO2020171218A1 (fr)

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH038087B2 (fr) * 1987-05-07 1991-02-05 Rinnai Kk
JPH0329483B2 (fr) * 1988-11-18 1991-04-24
JPH0330020B2 (fr) * 1982-11-17 1991-04-26
JPH0348334B2 (fr) * 1982-11-12 1991-07-24 Suzuki Co Ltd
JPH0348333B2 (fr) * 1983-01-28 1991-07-24 Mazda Motor
JP2013252128A (ja) * 2012-03-16 2013-12-19 Shizuoka Industrial Foundation 低品位茶の品質改善方法及び品質改善された緑茶
JP2016015924A (ja) * 2014-07-09 2016-02-01 味の素ゼネラルフーヅ株式会社 茶飲料用組成物、茶飲料用組成物の製造方法、茶飲料の製造方法、及び茶飲料の風味改善方法
JP2019103408A (ja) * 2017-12-11 2019-06-27 アサヒ飲料株式会社 乳酸菌粉末を含有するｐＨ４．６を超える飲料、当該飲料の製造方法、および当該飲料の風味改善方法
JP2020028244A (ja) * 2018-08-22 2020-02-27 三栄源エフ・エフ・アイ株式会社 香味改善剤

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0348334B2 (fr) * 1982-11-12 1991-07-24 Suzuki Co Ltd
JPH0330020B2 (fr) * 1982-11-17 1991-04-26
JPH0348333B2 (fr) * 1983-01-28 1991-07-24 Mazda Motor
JPH038087B2 (fr) * 1987-05-07 1991-02-05 Rinnai Kk
JPH0329483B2 (fr) * 1988-11-18 1991-04-24
JP2013252128A (ja) * 2012-03-16 2013-12-19 Shizuoka Industrial Foundation 低品位茶の品質改善方法及び品質改善された緑茶
JP2016015924A (ja) * 2014-07-09 2016-02-01 味の素ゼネラルフーヅ株式会社 茶飲料用組成物、茶飲料用組成物の製造方法、茶飲料の製造方法、及び茶飲料の風味改善方法
JP2019103408A (ja) * 2017-12-11 2019-06-27 アサヒ飲料株式会社 乳酸菌粉末を含有するｐＨ４．６を超える飲料、当該飲料の製造方法、および当該飲料の風味改善方法
JP2020028244A (ja) * 2018-08-22 2020-02-27 三栄源エフ・エフ・アイ株式会社 香味改善剤

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
KIM, YOUNG-MOK ET AL.: "Volatile and non-volatile compounds in green tea affected in harvesting time and their correlation to consumer preference", J FOOD SCI TECHNOL, vol. 53, no. 10, 2016, pages 3735 - 3743, XP036095314, DOI: 10.1007/s13197-016-2349-y *

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