JP2014128196A - Coffee drink composition - Google Patents

Abstract

[Problem] To provide a coffee beverage composition in which astringency derived from chlorogenic acids is suppressed without impairing the original flavor of coffee.
The following components (A) and (B):
(A) Chlorogenic acids and (B) Pyrimidine nucleotides or salts thereof 0.01 to 0.12% by mass
Containing
The coffee drink composition whose content mass ratio [(B) / (A)] of a component (A) and a component (B) is 0.75 or less.
[Selection figure] None

Description

  The present invention relates to a coffee beverage composition.

  In recent years, due to health-oriented enhancement, physiological effects such as antioxidant action and blood pressure lowering action by chlorogenic acids have been attracting attention (Patent Document 1). As a typical food and drink containing chlorogenic acids, for example, there is a coffee beverage composition. The coffee beverage composition has a fragrant fragrance derived from roasted coffee beans, richness, moderate bitterness, etc., and has high palatability, but since it has a strong astringency derived from chlorogenic acids, it is ingested continuously. It is easy to get in the way. In particular, in coffee beverage compositions containing chlorogenic acids at a high concentration, the problem of astringency derived from chlorogenic acids was likely to be manifested.

  As a technique for reducing the astringency of foods and drinks, for example, yeast extract containing 5'-inosinic acid and 5'-guanylic acid at a solid content of 1% or more and peptide content of 20% or more at a solid content is unique to tea. It is known that the astringency is reduced and the richness is imparted without reducing the flavor (Patent Document 1). Moreover, although the technique which masks the salty taste, acidity, or fragrance of food by adding 5'- sodium uridylate and / or 5'-sodium cytidylate to food is also reported (patent document 2), the astringency of food There is no report that can be masked.

JP 2002-87977 A JP 2005-278475 A JP-A-11-169131

  Accordingly, an object of the present invention relates to a coffee beverage composition in which astringency derived from chlorogenic acids is suppressed without impairing the original flavor of coffee, a method for suppressing astringency, and an astringency inhibitor for chlorogenic acids.

  As a result of studying to suppress the astringency derived from chlorogenic acids contained in the coffee beverage composition, the present inventor has found that 5'-inosinic acid and 5'-guanylic acid are effective in suppressing the astringency of tea beverages. Purine nucleotides such as these can also suppress astringency derived from chlorogenic acids, but it is found that the original taste of coffee is impaired because the taste of purine nucleotides is too strong or the bitter taste of coffee is excessively suppressed. did. As a result of further detailed studies, the present inventor has found that nucleic acids different from purine nucleotides or salts thereof can effectively suppress astringency derived from chlorogenic acids without impairing the original flavor of coffee.

That is, the present invention includes the following components (A) and (B):
(A) Chlorogenic acids and (B) Pyrimidine nucleotides or salts thereof 0.01 to 0.12% by mass
A coffee beverage composition containing a component (A) and a component (B) having a mass ratio [(B) / (A)] of 0.75 or less is provided.

  The present invention is also a method for suppressing astringency of a coffee beverage composition containing chlorogenic acids, wherein 0.01 to 0.12% by mass of pyrimidine nucleotides or salts thereof is 0.75 or less in mass ratio to chlorogenic acids. It provides the astringency control method added so that it may become.

  The present invention further provides an astringent taste inhibitor of chlorogenic acids comprising a pyrimidine nucleotide or a salt thereof as an active ingredient.

  The present invention further provides a method for inhibiting astringency of chlorogenic acids, comprising adding a pyrimidine nucleotide or a salt thereof to a composition containing chlorogenic acids.

ADVANTAGE OF THE INVENTION According to this invention, the coffee beverage composition by which the astringency derived from chlorogenic acids was suppressed, and its astringency suppression method are provided, without impairing the original flavor of coffee. Moreover, according to this invention, the astringency inhibitor of chlorogenic acids and its astringency suppression method can be provided.
Although the coffee beverage composition of the present invention contains abundant chlorogenic acids, its astringency is suppressed and it can be ingested continuously, so that the physiological effects of chlorogenic acids are sufficiently expected. can do.

  The coffee beverage composition of the present invention contains chlorogenic acids as the component (A). Here, in the present specification, “(A) chlorogenic acids” means 3-caffeoylquinic acid, 4-caffeoylquinic acid and monocaffeoylquinic acid of 5-caffeoylquinic acid, 3-ferlaquinic acid, Monoferlaquinic acid of 4-ferlaquinic acid and 5-ferlaquinic acid and dicaffeoylquina of 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid and 4,5-dicaffeoylquinic acid It is a general term that includes acids, and in the present invention, at least one of the above nine types may be contained.

  From the viewpoint of physiological activity, the content of the component (A) in the coffee beverage composition of the present invention is preferably 0.05% by mass or more, more preferably 0.08% by mass, and further 0.1% by mass or more. Preferably, 0.12% by mass or more is more preferable, 0.15% by mass or more is more preferable, and from the viewpoint of flavor, 4% by mass or less is preferable, 3% by mass or less is more preferable, and 2% by mass or less. Is more preferable, 1.5 mass% or less is more preferable, and 1 mass% or less is still more preferable. As a range of content of the component (A) in a coffee drink composition, Preferably it is 0.05-4 mass%, More preferably, it is 0.08-3 mass%, More preferably, it is 0.1-2 mass%, Still more preferably, it is 0.12-1.5 mass%, More preferably, it is 0.15-1 mass%. The content of component (A) is defined based on the total amount of the above nine types, and the analysis of component (A) follows the method described in “Analysis of chlorogenic acids” in the examples below. And

The coffee beverage composition of the present invention contains a pyrimidine nucleotide or a salt thereof as a component (B) in order to suppress astringency derived from chlorogenic acids. As used herein, “pyrimidine nucleotide” is a general term for nucleic acids having a pyrimidine base, and specific examples include uridylic acid, cytidylic acid, and thymidylic acid. These can be used alone or in combination of two or more. Moreover, as a salt, an alkali metal salt is preferable and a sodium salt is still more preferable. The salt of pyrimidine nucleotides may be a hydrate.
Among them, as the component (B), uridine 5′-monophosphate or the like thereof from the viewpoint of further suppressing the astringent taste derived from chlorogenic acids without impairing the original flavor of coffee, and from the viewpoint of less unpleasant taste derived from nucleotides. 1 type or 2 or more types chosen from a salt and cytidine 5'-monophosphate or its salt are preferable, From uridine 5'-monophosphate or its sodium salt, and cytidine 5'-monophosphate or its sodium salt One or more selected are more preferable, and at least one selected from uridine 5′-monophosphate disodium and cytidine 5′-monophosphate disodium is more preferable.

  The content of the component (B) in the coffee beverage composition of the present invention is 0.01 to 0.12 mass, but from the viewpoint of suppressing astringency derived from chlorogenic acids without impairing the original flavor of coffee, 0.02% by mass or more is preferable, 0.03% by mass or more is more preferable, 0.04% by mass or more is more preferable, and from the viewpoint of a little taste derived from nucleotides, 0.11% by mass or less is preferable, 0.10 mass% or less is more preferable, and 0.09 mass% or less is still more preferable. As a range of content of the component (B) in a coffee drink composition, Preferably it is 0.02-0.11 mass%, More preferably, it is 0.03-0.10 mass%, More preferably, it is 0.04- 0.09% by mass. Here, in this specification, “mass of component (B)” is a value converted to an anhydrate of a disodium salt of pyrimidine nucleotides. The component (B) can be analyzed by a known method such as HPLC analysis using an ion exchange column.

  In addition, the mass ratio [(B) / (A)] of the component (A) and the component (B) in the coffee beverage composition of the present invention is 0.75 or less, but the nucleotide-derived unpleasant taste is small. From the viewpoint of lack, 0.6 or less is preferable, 0.5 or less is more preferable, 0.4 or less is further preferable, and from the viewpoint of suppressing astringency derived from chlorogenic acids without impairing the original flavor of coffee, 0 0.005 or more is preferable, 0.01 or more is more preferable, and 0.1 or more is still more preferable. The range of the mass ratio [(B) / (A)] in the coffee beverage composition is preferably 0.005 to 0.6, more preferably 0.01 to 0.5, and still more preferably 0.1 to 0.1. 0.4.

  The coffee beverage composition of the present invention is preferably acidic in liquidity from the viewpoint of flavor. Specifically, the pH (20 ° C.) is preferably 4.0 or more, more preferably 4.3 or more, still more preferably 4.5 or more, and preferably 6.0 or less, more preferably 5.9 or less. Preferably, 5.8 or less is more preferable. The pH (20 ° C.) range of the coffee beverage composition is preferably 4.0 to 6.0, more preferably 4.3 to 5.9, and even more preferably 4.5 to 5.8.

  Furthermore, the coffee beverage composition of the present invention may contain hydroxyhydroquinone as the component (C), but from the viewpoint of further astringency suppression and physiological activity, the content of the component (C) is usually included. It is preferable that the amount is sufficiently reduced than the amount to be obtained. Specifically, the content mass ratio [(C) / (A)] of the component (A) and the component (C) in the coffee beverage composition is preferably 0.0005 or less, more preferably 0.0004 or less. 0.0003 or less is more preferable. The lower limit of the mass ratio [(C) / (A)] is not particularly limited, and may be 0. From the viewpoint of production efficiency, the mass ratio [(C) / (A)] is 0. 0.0001 or more is preferable, and 0.0001 or more is more preferable. The range of the mass ratio [(C) / (A)] is preferably 0.00001 to 0.0005, more preferably 0.00001 to 0.0004, and still more preferably 0.0001 to 0.0003. In addition, content of a component (C) shall follow the method as described in the "analysis of hydroxyhydroquinone" as described in an Example mentioned later.

  Furthermore, the coffee beverage composition of the present invention may contain caffeine as the component (D). From the viewpoint of moderate bitterness, the content of the component (D) in the coffee beverage composition of the present invention is preferably 0.03% by mass or more, more preferably 0.033% by mass or more, and 0.035% by mass or more. Is more preferably 0.09% by mass or less, more preferably 0.085% by mass or less, and further preferably 0.08% by mass or less. As a range of content of the component (D) in a coffee drink composition, Preferably it is 0.03-0.09 mass%, More preferably, it is 0.033-0.085 mass%, More preferably, it is 0.035-35. 0.08% by mass. The component (D) is analyzed according to the method described in “Analysis of caffeine” in the examples described later.

  Such a coffee beverage composition includes, for example, the component (B) in the coffee extract, the concentration of the component (A) and the component (B), and the mass ratio of the component (A) and the component (B). It can be obtained by adjusting.

As the coffee extract, for example, a coffee extract extracted from roasted coffee beans, an aqueous solution of instant coffee, or the like can be used.
The coffee extract used in the present invention preferably uses 1 g or more of coffee beans in terms of green beans per 100 g of the coffee extract, 2.5 g or more, particularly 5 g or more of coffee beans. The extraction method and extraction conditions are not particularly limited, and can be performed by known methods and conditions. For example, the method and conditions described in JP-A-2009-153451 can be employed. Moreover, you may use the obtained coffee extract as it is or after concentrating or diluting with water as needed.

Examples of coffee bean species used for extraction include arabica species, robusta species, and reberica species. There are no particular restrictions on the coffee beans production area, and examples include Brazil, Colombia, Tanzania, Mocha, Kilimangelo, Mandelin, Blue Mountain and the like. One kind of coffee beans may be used, or a plurality of kinds may be blended.
The roasting degree of the coffee beans is usually 10 to 35, preferably 15 to 30, more preferably 18 to 29, and further preferably 22 to 28 as the L value measured with a color difference meter. Here, “L value” in this specification is a value obtained by measuring the brightness of roasted coffee beans with a color difference meter, with black as L value 0 and white as L value 100. As the color difference meter, for example, a spectrophotometer SE2000 (manufactured by Nippon Denshoku Co., Ltd.) can be used. In the present invention, two or more kinds of coffee beans having different roasting degrees may be mixed as roasted coffee beans, and may be used in appropriate combination so that the average value of L values is within the above range. it can. In addition, the average value of L value is calculated | required as a sum total of the value which multiplied the content ratio of the said roasted coffee beans to the L value of the roasted coffee beans to be used.
In addition, there is no restriction | limiting in particular in the roasting method of coffee beans, and there is no restriction | limiting also about a roasting temperature and a roasting environment, A normal method can be employ | adopted.

Moreover, what is necessary is just to process a coffee extract with adsorption agent, when using what reduced content of a component (C) sufficiently as a coffee extract.
As the adsorbent, activated carbon, reverse phase chromatographic carrier, or the like can be used. What is necessary is just to isolate | separate as a processing method, after making the aqueous solution and adsorbent of coffee extract or instant coffee contact 0-100 degreeC for 10 minutes-5 hours. The amount of adsorbent used is preferably 0.02 to 1 mass times in the case of activated carbon and 2 to 100 mass times in the case of a reverse phase chromatographic carrier relative to the Brix value of the coffee extract.

  From the viewpoint of selective removal of hydroxyhydroquinone, the activated carbon is preferably coconut shell activated carbon, more preferably water vapor activated coconut shell activated carbon. As a commercial product of activated carbon, Shirakaba WH2C (Nippon EnviroChemicals Co., Ltd.), Taiko CW (Nimura Chemical Co., Ltd.), Kuraray Coal GW (Kuraray Chemical Co., Ltd.) and the like can be used. Examples of the reverse phase chromatographic carrier include YMC • ODS-A (YMC Corporation), C18 (GL Science Corporation) and the like.

  From the viewpoint of flavor, the Brix value of the coffee beverage composition of the present invention is preferably 1.0 or more, more preferably 1.2 or more, further preferably 1.5 or more, and preferably 2.8 or less. 5 or less is more preferable, and 2.3 or less is still more preferable. The range of the Brix value of the coffee beverage composition is preferably 1.0 to 2.8, more preferably 1.2 to 2.5, still more preferably 1.5 to 2.5, and still more preferably 1.8. ~ 2.3. Here, in the present specification, the “Brix value” is a value measured by “measurement of Brix” described in Examples described later.

  In addition, the coffee beverage composition of the present invention includes, if necessary, sweeteners, milk ingredients, antioxidants, fragrances, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, pigments, emulsifiers, storage. One or more additives such as a seasoning, seasoning, acidulant, amino acid, pH adjuster, and quality stabilizer may be blended. The coffee beverage composition of the present invention may be a black coffee beverage or a milk coffee beverage.

The coffee beverage composition of the present invention is filled in a normal packaging container such as a molded container mainly composed of polyethylene terephthalate (so-called PET bottle), a metal can, a paper container combined with a metal foil or a plastic film, a bottle or the like. Can be provided as a containerized coffee beverage.
In addition, the coffee beverage composition, for example, can be sterilized under the sterilization conditions stipulated in the applicable regulations (Food Sanitation Law in Japan) if it can be heat sterilized after filling into a container such as a metal can. Can be manufactured. For PET bottles and paper containers that cannot be sterilized by retort, sterilize under the same conditions as above, for example, after sterilizing at high temperature and short time with a plate heat exchanger, etc. The method can be adopted.

  As mentioned above, although the coffee drink composition of this invention was demonstrated, the structure similar to the above is employable also in the astringency control method of the coffee drink composition containing chlorogenic acids.

Further, the astringent taste inhibitor and method for inhibiting astringency of the chlorogenic acids of the present invention comprises pyrimidine nucleotides or salts thereof as active ingredients, and are applied not only to chlorogenic acids but also to chlorogenic acid-containing compositions. is there.
The chlorogenic acids-containing composition is not particularly limited as long as it contains chlorogenic acids, and examples thereof include plant extracts containing chlorogenic acids. Examples of such plant extracts include sunflower seeds, apple immature fruits, coffee beans, Simon leaves, pine cones, pine seed shells, sugar cane, southern leaves, burdock, eggplant skin, One type or two or more types selected from those extracted from ume fruit, dandelion, grape plant and the like can be mentioned. Among these, a coffee extract obtained from coffee beans is preferable from the viewpoint of the content of chlorogenic acids.
In addition, as a form of a chlorogenic acid containing composition, a liquid, a powder, a granule, a tablet etc. are mentioned, for example, It can select suitably. When the chlorogenic acid-containing composition is a liquid, it can be used as it is, or, if necessary, diluted or concentrated with water. Examples of the liquid include an aqueous solution and a hydrous alcohol, and the alcohol content in the hydrous alcohol can be appropriately selected. The solid chlorogenic acid-containing composition can be obtained by drying a liquid chlorogenic acid-containing composition by freeze drying, spray drying, or the like.

Moreover, the astringency suppressant and the astringency suppression method of the present invention are preferably applied to foods and drinks containing chlorogenic acids. Representative examples of foods and drinks containing chlorogenic acids include, for example, the above-mentioned coffee beverage composition, soluble beverages such as portion-type diluted beverages and instant coffee. The instant coffee can be prepared by measuring with a spoon, a permeable brewing package, or a stick type divided into cups.
The specific configurations of chlorogenic acids and pyrimidine nucleotides or salts thereof are as described above, and the same configuration as the above-described coffee beverage composition can be applied to the chlorogenic acid-containing composition.

  That is, regarding the said embodiment, this invention further discloses the following coffee drink compositions, its astringency suppression method, the astringency inhibitor of chlorogenic acids, and its astringency suppression method.

<1-1>
The following components (A) and (B);
(A) Chlorogenic acids and (B) Pyrimidine nucleotides or salts thereof 0.01 to 0.12% by mass
Containing
The coffee drink composition whose content mass ratio [(B) / (A)] of a component (A) and a component (B) is 0.75 or less.

<1-2>
(A) A method for suppressing astringency of a coffee beverage composition containing chlorogenic acids,
A method for suppressing the astringency of a coffee beverage composition, comprising adding 0.01 to 0.12% by mass of (B) a pyrimidine nucleotide or a salt thereof so that the mass ratio to (A) chlorogenic acids is 0.75 or less.

<1-3>
(A) Chlorogenic acids are 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid, 3-ferlaquinic acid, 4-ferlaquinic acid, 5-ferlaquinic acid, 3,4-dicaffeoylquina The coffee beverage composition according to the above <1-1> or the above <1, which contains at least one selected from acids, 3,5-dicaffeoylquinic acid and 4,5-dicaffeoylquinic acid -2> The astringency suppressing method of the coffee beverage composition described in the above (hereinafter, the “coffee beverage composition or the astringency suppressing method of the coffee beverage composition” is referred to as “coffee beverage composition or the like”).
<1-4>
(A) The content of chlorogenic acids is preferably 0.05% by mass or more, more preferably 0.08% by mass or more, still more preferably 0.1% by mass or more, still more preferably 0.12% by mass or more, Still more preferably, it is 0.15 mass% or more, Preferably it is 4 mass% or less, More preferably, it is 3 mass% or less, More preferably, it is 2 mass% or less, More preferably, it is 1.5 mass% or less, More preferably The coffee beverage composition according to any one of <1-1> to <1-3>, which is preferably 1% by mass or less.
<1-5>
(A) Content of chlorogenic acids becomes like this. Preferably it is 0.05-4 mass%, More preferably, it is 0.08-3 mass%, More preferably, it is 0.1-2 mass%, More preferably, it is 0.12- The coffee beverage composition according to any one of <1-1> to <1-4>, which is 1.5% by mass, and more preferably 0.15 to 1% by mass.
<1-6>
(B) The pyrimidine nucleotide or a salt thereof is any one of the above <1-1> to <1-5>, which is preferably at least one selected from uridylic acid, cytidylic acid, cythymidylic acid, and salts thereof. The coffee beverage composition described.
<1-7>
(B) The above-mentioned <1-1>, wherein the pyrimidine nucleotide or a salt thereof is preferably at least one selected from uridine 5′-monophosphate or a salt thereof, and cytidine 5′-monophosphate or a salt thereof. <1-6> The coffee beverage composition according to any one of the above.
<1-8>
(B) The aforementioned <1-1, wherein the pyrimidine nucleotide or a salt thereof is preferably at least one selected from uridine 5′-monophosphate or a sodium salt thereof, and cytidine 5′-monophosphate or a sodium salt thereof. > To <1-7> The coffee beverage composition according to any one of the above.
<1-9>
(B) Any of the above <1-1> to <1-8>, wherein the pyrimidine nucleotide or a salt thereof is preferably at least one selected from disodium 5′-uridylate and disodium 5′-cytidylate. The coffee beverage composition according to any one of the above.
<1-10>
(B) The content of the pyrimidine nucleotide or a salt thereof is preferably 0.02% by mass or more, more preferably 0.03% by mass or more, still more preferably 0.04% by mass or more, and preferably 0.11 The coffee beverage composition according to any one of <1-1> to <1-9>, which is not more than mass%, more preferably not more than 0.10 mass%, and still more preferably not more than 0.09 mass%. .
<1-11>
(B) The content of the pyrimidine nucleotide or a salt thereof is preferably 0.02 to 0.11% by mass, more preferably 0.03 to 0.10% by mass, and still more preferably 0.04 to 0.09% by mass. The coffee beverage composition according to any one of <1-1> to <1-10> and the like.

<1-12>
The coffee beverage composition according to any one of the above <1-1> to <1-11>, which is preferably a coffee extract extracted from roasted coffee beans or an aqueous solution of instant coffee.
<1-13>
The coffee beverage composition according to <1-12> above, wherein the roasted coffee beans have an L value of preferably 10 to 35, preferably 15 to 30, more preferably 18 to 29, and still more preferably 22 to 28. .
<1-14>
<1-12> or <1-13 above, wherein the coffee extract or the aqueous solution of instant coffee is preferably obtained by contact treatment with activated carbon, more preferably coconut shell activated carbon, and more preferably water vapor activated coconut shell activated carbon. > Coffee beverage composition etc. of description.
<1-15>
The brix value of the coffee composition is preferably 1.0 or more, more preferably 1.2 or more, still more preferably 1.5 or more, preferably 2.8 or less, more preferably 2.5 or less, The coffee beverage composition according to any one of <1-1> to <1-14>, which is preferably 2.3 or less.
<1-16>
The brix value of the coffee composition is preferably 1.0 to 2.8, more preferably 1.2 to 2.5, still more preferably 1.5 to 2.5, still more preferably 1.8 to 2.3. The coffee beverage composition according to any one of <1-1> to <1-15>, etc.
<1-17>
The coffee beverage composition according to any one of <1-1> to <1-16>, which is preferably a container-packed coffee beverage.
<1-18>
The coffee beverage composition according to any one of the above <1-1> to <1-17>, wherein the container is preferably a PET bottle, a metal can, a paper container combined with a metal foil or a plastic film, or a bottle. Things.
<1-19>
The coffee beverage composition according to any one of <1-1> to <1-18>, which is preferably heat-sterilized.

<1-20>
The mass ratio [(B) / (A)] of (A) chlorogenic acids and (B) pyrimidine nucleotides or salts thereof is preferably 0.6 or less, more preferably 0.5 or less, and still more preferably 0.4. The coffee beverage composition according to any one of <1-1> to <1-19>, which is the following.
<1-21>
The mass ratio [(B) / (A)] of (A) chlorogenic acids to (B) pyrimidine nucleotides or salts thereof is preferably 0.005 or more, more preferably 0.01 or more, and still more preferably 0.1. The coffee beverage composition according to any one of <1-1> to <1-20>, which is the above.
<1-22>
The mass ratio [(B) / (A)] of (A) chlorogenic acids and (B) pyrimidine nucleotides or salts thereof is preferably 0.005 to 0.6, more preferably 0.01 to 0.5, More preferably, it is 0.1-0.4, The coffee drink composition as described in any one of said <1-1>-<1-21>.
<1-23>
The pH (20 ° C.) is preferably 4.0 or higher, more preferably 4.3 or higher, still more preferably 4.5 or higher, preferably 6.0 or lower, more preferably 5.9 or lower, still more preferably. Is 5.8 or less, The coffee drink composition as described in any one of said <1-1>-<1-22>.
<1-24>
(A) The mass ratio [(C) / (A)] of chlorogenic acids and component (C) hydroxyhydroquinone is preferably 0.0005 or less, more preferably 0.0004 or less, still more preferably 0.0003 or less. The coffee beverage composition according to any one of <1-1> to <1-23>, more preferably 0.
<1-25>
The <1-24> description, wherein the mass ratio [(C) / (A)] of (A) chlorogenic acids to (C) hydroxyhydroquinone is preferably 0.00001 or more, more preferably 0.0001 or more. Coffee beverage composition.
<1-26>
The mass ratio [(C) / (A)] of (A) chlorogenic acids and component (C) hydroxyhydroquinone is preferably 0, more preferably 0.00001 to 0.0005, still more preferably 0.00001 to 0.00. [0004] The coffee beverage composition according to any one of <1-1> to <1-25>, more preferably 0.0001 to 0.0003.
<1-27>
Furthermore, preferably sweeteners, milk ingredients, antioxidants, fragrances, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, pigments, emulsifiers, preservatives, seasonings, acidulants, amino acids, pH The coffee beverage composition according to any one of <1-1> to <1-26>, which contains at least one selected from a regulator and a quality stabilizer.

<1-28>
(B) The pyrimidine nucleotide or a salt thereof is added so that the mass ratio to (A) chlorogenic acids is preferably 0.6 or less, more preferably 0.5 or less, and even more preferably 0.4 or less, <1-2>-<1-19> The astringency control method of the coffee drink composition as described in any one of.
<1-29>
(B) The pyrimidine nucleotide or a salt thereof is added so that the mass ratio to (A) chlorogenic acids is preferably 0.005 or more, more preferably 0.01 or more, and still more preferably 0.1 or more, <1-2>-<1-19>, <1-28> The astringency control method of the coffee beverage composition as described in any one of <1-28>.
<1-30>
The mass ratio of (B) pyrimidine nucleotides or salts thereof to (A) chlorogenic acids is preferably 0.005 to 0.6, more preferably 0.01 to 0.5, still more preferably 0.1 to 0. 4. The method for suppressing astringency of a coffee beverage composition according to any one of <1-2> to <1-19>, <1-28>, <1-29>, which is added so as to be 4.
<1-31>
The pH (20 ° C.) is preferably 4.0 or higher, more preferably 4.3 or higher, still more preferably 4.5 or higher, preferably 6.0 or lower, more preferably 5.9 or lower, still more preferably. Is adjusted to 5.8 or less, The astringency suppression method of the coffee drink composition as described in any one of said <1-2>-<1-19>, <1-28>-<1-30>.

<2-1>
Astringent taste inhibitors for chlorogenic acids, comprising pyrimidine nucleotides or salts thereof as active ingredients.

<2-2>
A method for inhibiting astringency of chlorogenic acids, comprising adding a pyrimidine nucleotide or a salt thereof to a composition containing chlorogenic acids.

<2-3>
Chlorogenic acids are 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid, 3-ferlaquinic acid, 4-ferlaquinic acid, 5-ferlaquinic acid, 3,4-dicaffeoylquinic acid, 3 1, 2-dicaffeoylquinic acid and 4,5-dicaffeoylquinic acid, which contain at least one selected from the above-mentioned <2-1> astringent taste inhibitors of <2-1> or <2 -2> astringency control method for chlorogenic acids (hereinafter referred to as “astringency suppressor for chlorogenic acids or astringency suppression method for chlorogenic acids” is referred to as “astringency suppressor etc.”).
<2-4>
The mass ratio of the pyrimidine nucleotide or salt thereof to the chlorogenic acids is preferably 0.75 or less, more preferably 0.6 or less, still more preferably 0.5 or less, still more preferably 0.4 or less, <2-1>-<2-3> Astringency inhibitor, etc. as described in any one.
<2-5>
The astringency described in <2-4> above, wherein the addition amount of the pyrimidine nucleotide or a salt thereof is preferably 0.005 or more, more preferably 0.01 or more, still more preferably 0.1 or more as a mass ratio to chlorogenic acids. Taste inhibitors and the like.
<2-6>
The mass ratio of pyrimidine nucleotides or salts thereof to chlorogenic acids is preferably 0.005 to 0.6, more preferably 0.01 to 0.5, and still more preferably 0.1 to 0.4. The astringency inhibitor according to any one of <2-1> to <2-5>.
<2-7>
The amount of pyrimidine nucleotide or a salt thereof added is preferably 0.01% by mass or more, more preferably 0.02% by mass or more, still more preferably 0.03% by mass or more, and further preferably 0.04% by mass or more. Preferably, it is 0.12% by mass or less, more preferably 0.11% by mass or less, further preferably 0.10% by mass or less, and further preferably 0.09% by mass or less, <2-1> to <2-6> The astringency inhibitor according to any one of the above.
<2-8>
The amount of pyrimidine nucleotide or a salt thereof added is preferably 0.01 to 0.12% by mass, more preferably 0.02 to 0.11% by mass, still more preferably 0.03 to 0.10% by mass, and still more preferably. Is 0.04 to 0.09% by mass, the astringency inhibitor according to any one of the above <2-1> to <2-7>.
<2-9>
The astringent according to any one of <2-1> to <2-8>, wherein the pyrimidine nucleotide or a salt thereof is preferably at least one selected from uridylic acid, cytidylic acid, cythymidylic acid, and salts thereof. Taste inhibitors and the like.
<2-10>
<2-1> to <2- in which the pyrimidine nucleotide or a salt thereof is preferably at least one selected from uridine 5′-monophosphate or a salt thereof and cytidine 5′-monophosphate or a salt thereof. 9> The astringency inhibitor according to any one of 9> and the like.
<2-11>
<2-1> to << above, wherein the pyrimidine nucleotide or a salt thereof is preferably at least one selected from uridine 5′-monophosphate or a sodium salt thereof, and cytidine 5′-monophosphate or a sodium salt thereof. 2-10> the astringency inhibitor according to any one of 2-10> and the like.
<2-12>
Any one of <2-1> to <2-11>, wherein the pyrimidine nucleotide or a salt thereof is preferably at least one selected from disodium 5′-uridylate and disodium 5′-cytidylate. The astringency suppressant etc. of description.

<2-13>
The content of chlorogenic acids in the composition is preferably 0.05% by mass or more, more preferably 0.08% by mass or more, still more preferably 0.1% by mass or more, and still more preferably 0.12% by mass or more. More preferably, it is 0.15% by mass or more, preferably 4% by mass or less, more preferably 3% by mass or less, still more preferably 2% by mass or less, still more preferably 1.5% by mass or less, more More preferably, the method for inhibiting astringency of chlorogenic acids according to any one of <2-2> to <2-12>, which is 1% by mass or less.
<2-14>
The content of chlorogenic acids in the composition is preferably 0.05 to 4% by mass, more preferably 0.08 to 3% by mass, still more preferably 0.1 to 2% by mass, and still more preferably 0.12%. The method for inhibiting astringency of chlorogenic acids according to any one of the above <2-2> to <2-13>, which is -1.5 mass%, more preferably 0.15-1 mass%.
<2-15>
The chlorogenic acids according to any one of the above <2-2> to <2-14>, wherein the composition is preferably a coffee extract extracted from roasted coffee beans or an aqueous solution of instant coffee. Astringency control method.
<2-16>
The astringent taste of chlorogenic acids according to the above <2-15>, wherein the roasted coffee beans have an L value of preferably 10 to 35, preferably 15 to 30, more preferably 18 to 29, and still more preferably 22 to 28. Suppression method.
<2-17>
<2-15> or <2-16 above, wherein the aqueous solution of coffee extract or instant coffee is preferably obtained by contact treatment with activated carbon, more preferably coconut shell activated carbon, and more preferably water vapor activated coconut shell activated carbon. > The method for inhibiting astringency of chlorogenic acids according to any one of the above.
<2-18>
The method for inhibiting astringency of chlorogenic acids according to any one of the above <2-2> to <2-14>, wherein the composition is preferably a coffee beverage composition, a portion type diluted beverage or soluble coffee.

(1) Analysis of chlorogenic acids HPLC was used as an analytical instrument. The model numbers of the constituent units of the apparatus are as follows.
UV-VIS detector: L-2420 (Hitachi High-Technologies Corporation),
-Column oven: L-2300 (Hitachi High-Technologies Corporation),
・ Pump: L-2130 (Hitachi High-Technologies Corporation),
・ Autosampler: L-2200 (Hitachi High-Technologies Corporation),
Column: Cadenza CD-C18 inner diameter 4.6 mm × length 150 mm, particle diameter 3 μm (Intact Co.).

The analysis conditions are as follows.
-Sample injection volume: 10 μL,
-Flow rate: 1.0 mL / min,
UV-VIS detector setting wavelength: 325 nm,
-Column oven set temperature: 35 ° C
Eluent A: 0.05M acetic acid, 0.1 mM 1-hydroxyethane-1,1-diphosphonic acid, 10 mM sodium acetate, 5 (V / V)% acetonitrile solution,
Eluent B: acetonitrile.

Concentration gradient condition Time Eluent A Eluent B
0.0 minutes 100% 0%
10.0 minutes 100% 0%
15.0 minutes 95% 5%
20.0 minutes 95% 5%
22.0 minutes 92% 8%
50.0 minutes 92% 8%
52.0 minutes 10% 90%
60.0 minutes 10% 90%
60.1 minutes 100% 0%
70.0 minutes 100% 0%

In HPLC, 1 g of a sample was precisely weighed, made up to 10 mL with eluent A, filtered through a membrane filter (GL chromatodisc 25A, pore size 0.45 μm, GL Sciences Inc.), and subjected to analysis.
Retention time of chlorogenic acids (unit: minutes)
・ Monocaffeoylquinic acid: 5.3, 8.8, 11.6, total 3 points ・ Monoferlaquinic acid: 13.0, 19.9, 21.0, total 3 points ・ Dicaffeoylquinic acid: A total of 3 points: 36.6, 37.4, 44.2.
From the area values of the nine types of chlorogenic acids determined here, the content (mass%) of chlorogenic acids was determined using 5-caffeoylquinic acid as a standard substance.

(3) Analysis of hydroxyhydroquinone by HPLC-electrochemical detector The analytical instrument used was a Couloarray system (model 5600A, manufactured by ESA, USA) which is an HPLC-electrochemical detector (coulometric type). The names and model numbers of the constituent units of the apparatus are as follows.
Analytical cell: Model 5010, Couloarray Organizer,
・ Couloarray electronics module ・ Software: Model 5600A,
-Solvent delivery module: Model 582, gradient mixer,
Autosampler: Model 542, pulse damper,
Degasser: Degasys Ultimate DU3003,
Column oven: 505
Column: CAPCELL PAK C18 AQ inner diameter 4.6 mm × length 250 mm particle diameter 5 μm (Shiseido Co., Ltd.).

The analysis conditions are as follows.
-Sample injection volume: 10 μL,
-Flow rate: 1.0 mL / min,
-Applied voltage of electrochemical detector: 0 mV,
-Column oven set temperature: 40 ° C
Eluent C: 0.1 (W / V)% phosphoric acid, 0.1 mM 1-hydroxyethane-1,1-diphosphonic acid, 5 (V / V)% methanol solution,
Eluent D: 0.1 (W / V)% phosphoric acid, 0.1 mM 1-hydroxyethane-1,1-diphosphonic acid, 50 (V / V)% methanol solution.

  For preparing the eluents C and D, distilled water for high performance liquid chromatography (Kanto Chemical Co., Ltd.), methanol for high performance liquid chromatography (Kanto Chemical Co., Ltd.), phosphoric acid (special grade, Wako Pure Chemical Industries, Ltd.) )), 1-hydroxyethane-1,1-diphosphonic acid (60% aqueous solution, Tokyo Chemical Industry Co., Ltd.).

Concentration gradient condition Time Eluent C Eluent D
0.0 minutes 100% 0%
10.0 minutes 100% 0%
10.1 min 0% 100%
20.0 minutes 0% 100%
20.1 minutes 100% 0%
50.0 minutes 100% 0%

  After accurately weighing 5 g of the sample, it was made up to 10 mL with 0.5 (W / V)% phosphoric acid, 0.5 mM 1-hydroxyethane-1,1-diphosphonic acid, 5 (V / V)% methanol solution. The solution was centrifuged and the supernatant was used as an analysis sample. This supernatant was passed through Bond Elut SCX (solid phase filling amount: 500 mg, reservoir volume: 3 mL, GL Sciences Inc.), and about 0.5 mL of the first passage solution was removed to obtain a passage solution. The passing liquid was filtered through a membrane filter (GL chromatodisc 25A, pore size 0.45 μm, GL Sciences Inc.) and immediately subjected to analysis.

  In the analysis under the above conditions of the HPLC-electrochemical detector, the retention time of hydroxyhydroquinone was 6.38 minutes. From the area value of the obtained peak, hydroxyhydroquinone (Wako Pure Chemical Industries, Ltd.) was used as a standard substance, and the content (mass%) of hydroxyhydroquinone was determined.

(4) Analysis of caffeine The analysis of caffeine was carried out in the same manner as chlorogenic acids except that UV-VIS detector set wavelength: 270 nm and the reagent caffeine was used as a standard substance. Caffeine retention time is 18.9 minutes.

(5) Measurement of Brix The refractometer reading for sugar (Brix) at 20 ° C. of the sample was measured using a sugar content meter (Atago RX-5000 (manufactured by Atago)).

(6) Sensory test Five expert panelists sampled the coffee beverage composition, evaluated astringency, nucleotide or glutamic acid-derived taste and bitterness according to the following criteria, and then determined the final score by consultation.

Evaluation criteria of astringency 5: Astringency is very strong 4: Astringency is strong 3: Astringency is slightly weak 2: Astringency is weak 1: Astringency is very weak

Evaluation criteria for tastes derived from nucleotides or glutamic acids 5: Very unpleasant tastes and coffee-like tastes are greatly impaired 4: Strong taste-like tastes and coffee-like tastes are lost 3: Dislikes are slightly weak and feels like coffees 2: Some tastes are bad Weak and feel like coffee 1: Very unpleasant taste, enough to feel like coffee

Evaluation criteria for bitterness 5: Bitterness is very weak and coffee quality is greatly impaired 4: Bitterness is weak and coffee quality is impaired 3: Bitterness is slightly weak but coffee quality is slightly felt 2: Bitterness is slightly strong and coffee Feel like 1: Strong bitterness, enough coffee

Examples 1-11 and Comparative Examples 1-11
Arabica coffee beans having a roasting degree of L27.5 were extracted with ion-exchanged water at 98 ° C., which is 6 times the weight of the beans, to obtain a coffee extract.
Next, after diluting the coffee extract with ion-exchanged water and adjusting the pH to 5.5 with sodium bicarbonate, the content of the sodium salt of nucleotide or glutamic acid in the coffee beverage becomes the concentration shown in Table 1 or 2. A black coffee beverage was prepared by mixing nucleotide or sodium salt of glutamic acid. In addition, all the sodium salts of nucleotide and glutamic acid are those manufactured by Wako Pure Chemical Industries, Ltd., and the sodium salt of nucleotide is cytidine 5′-monophosphate disodium (5′-CMP), uridine 5′-monophosphate. Disodium acid (5′-UMP), inosine 5′-monophosphate disodium (5′-IMP), guanosine 5′-monophosphate disodium (5′-GMP), adenosine 5′-monophosphate Sodium (5′-AMP) was used.
Next, after filling the obtained black coffee drink into a 190 g can, it was sealed and subjected to retort sterilization treatment (124 ° C., 21 minutes) to obtain a container-packed black coffee drink. Next, the contents of chlorogenic acids, hydroxyhydroquinone and caffeine after heat sterilization were analyzed. Next, a sensory test was performed. The results are also shown in Table 1 or 2.

Examples 12-17 and Comparative Examples 12-17
Arabica coffee beans having a roasting degree of L27.5 were extracted with ion-exchanged water at 98 ° C., which is 6 times the weight of the beans, to obtain a coffee extract.
Next, the Brix of the coffee extract was measured, and a column (inner diameter: 45 mm, length: 150 mm) filled with activated carbon (Shirakaba WH2C, manufactured by Nippon Enviro Chemicals Co., Ltd.) in an amount of 50% by mass with respect to Brix was prepared. did. Thereafter, the coffee extract was passed through a column filled with activated carbon under conditions of a temperature of 25 ° C. and SV = 3 [h ⁻¹ ] to obtain a coffee extract from which hydroxyhydroquinone had been removed.
Next, the coffee extract from which hydroxyhydroquinone has been removed is diluted with ion-exchanged water, adjusted to pH 5.5 with sodium bicarbonate, and then the content of pyrimidine nucleotides or glutamic acid sodium salt in the coffee beverage is listed in Table 3. A black coffee beverage was prepared by blending pyrimidine nucleotides or sodium salt of glutamic acid so as to obtain a concentration.
Next, after filling the obtained black coffee drink into a 190 g can, it was sealed and subjected to retort sterilization treatment (124 ° C., 21 minutes) to obtain a container-packed black coffee drink. Next, the contents of chlorogenic acids, hydroxyhydroquinone and caffeine after heat sterilization were analyzed. Next, a sensory test was performed. The results are also shown in Table 3.

  From Tables 1 to 3, by blending a certain amount of (B) pyrimidine nucleotide or a salt thereof to a certain quantitative ratio with respect to (A) chlorogenic acids, chlorogen can be obtained without impairing the original flavor of coffee. It was confirmed that a coffee beverage composition with reduced acid-derived astringency was obtained.

Claims (17)

The following components (A) and (B);
(A) Chlorogenic acids and (B) Pyrimidine nucleotides or salts thereof 0.01 to 0.12% by mass
Containing
The coffee drink composition whose content mass ratio [(B) / (A)] of a component (A) and a component (B) is 0.75 or less.   The coffee beverage composition according to claim 1, wherein component (B) is at least one selected from uridine 5'-disodium monophosphate and cytidine 5'-disodium monophosphate.   The coffee drink composition of Claim 1 or 2 whose content of a component (A) is 0.05 mass% or more.   The coffee beverage composition according to any one of claims 1 to 3, wherein the pH is 4.0 to 6.0. A method for suppressing astringency of a coffee beverage composition containing chlorogenic acids,
The astringency suppression method which adds 0.01-0.12 mass% pyrimidine nucleotide or its salt so that mass ratio with respect to chlorogenic acids may be 0.75 or less.   The method for inhibiting astringency according to claim 5, wherein the pyrimidine nucleotide or a salt thereof is at least one selected from uridine 5'-disodium monophosphate and cytidine 5'-disodium monophosphate.   The astringent taste suppression method according to claim 5 or 6, wherein the content of chlorogenic acids is 0.05% by mass or more.   The astringency suppression method of any one of Claims 5-7 adjusted to pH 4.0-6.0.   Astringent taste inhibitors for chlorogenic acids, comprising pyrimidine nucleotides or salts thereof as active ingredients.   The astringent taste inhibitor of Claim 9 whose addition amount of pyrimidine nucleotide or its salt is 0.75 or less as a mass ratio with respect to chlorogenic acids.   The astringent taste inhibitor of Claim 10 whose addition amount of pyrimidine nucleotide or its salt exists in the range of 0.01-0.12 mass%.   The astringency suppression of any one of Claims 9-11 whose pyrimidine nucleotide or its salt is at least 1 sort (s) chosen from uridine 5'- disodium monophosphate and cytidine 5'- disodium monophosphate. Agent.   A method for inhibiting astringency of chlorogenic acids, comprising adding a pyrimidine nucleotide or a salt thereof to a composition containing chlorogenic acids.   The method for inhibiting astringency according to claim 13, wherein the addition amount of the pyrimidine nucleotide or a salt thereof is 0.75 or less as a mass ratio with respect to chlorogenic acids.   The method for inhibiting astringency according to claim 14, wherein the amount of pyrimidine nucleotide or a salt thereof added is in the range of 0.01 to 0.12% by mass.   The astringency suppression of any one of Claims 13-15 whose pyrimidine nucleotide or its salt is at least 1 sort (s) chosen from uridine 5'- disodium monophosphate and cytidine 5'- disodium monophosphate. Method.   The astringency suppression method as described in any one of Claims 13-16 whose content of the chlorogenic acids in a composition is 0.05 mass% or more.