JP2019024365A - Beverages containing tiliroside and plant extracts - Google Patents

Abstract

[Problem] To provide a beverage in which the bitterness of tiliroside is difficult to be felt in the aftertaste while containing tiliroside. A beverage obtained by blending a plant extract with a beverage containing 0.01 to 1.0 mg / 100 mL of tiliroside and adjusting the concentration of amino nitrogen in the beverage to 18 to 60 mg / 100 mL. The pH of the beverage is preferably 5-7, and the plant extract is preferably a tea extract. [Selection figure] None

Description

  The present invention relates to a beverage containing tiliroside and a plant extract, and more particularly, to a beverage containing tiliroside and a plant extract, in which the bitter taste of tiliroside is less likely to be felt as a beverage aftertaste.

  In recent years, many health foods containing polyphenols and plant extracts containing polyphenols are on the market due to increasing consumer health-consciousness. However, such health foods have a problem that they are difficult to use for foods and drinks because they have the bitterness and astringency unique to polyphenols. Thus, various methods using proteins and peptides have been proposed as simple and inexpensive methods for suppressing the bitterness and astringency derived from polyphenols. Examples of such proteins and peptides include protamine (patent document 1), collagen-derived peptide (patent document 2), soybean protein (patent document 3), polyamino acid (patent document 4) and the like.

  By the way, it is known that plants such as rose hips contain tiliroside, which is a kind of polyphenol. Rosehip is a fruit of the plant of the genus Rosaceae, and it is known that the rich nutritional components contained in it can provide high skin-beautifying effects and antibacterial, antiviral and immunity enhancement effects. (Non-Patent Document 1).

JP-A-5-328935 JP 2006-271259 A JP 2001-46037 A JP 2012-110248 A

J Nutr Biochem. 2012 Jul; 23 (7): 768-776

  The present inventors have been researching and developing beverages containing tiliroside, and when tiliroside is included in the beverage, the bitterness of tiliroside tends to remain as an aftertaste, and the preference of the beverage tends to decrease. It was. This tendency was particularly strong when the beverage was neutral.

  Then, an object of this invention is to provide the drink which is hard to feel the bitterness of tiriloside in aftertaste, even though it contains tiriloside.

As a result of intensive investigations by the present inventors to solve the above problems, in a beverage containing a specific amount of tiliroside, a plant extract containing an amino acid is blended, and the content of amino nitrogen in the beverage is within a specific range. By adjusting so that the bitterness derived from tiliroside was suppressed or reduced, it was found that the bitterness of the aftertaste is less likely to be felt, and the present invention was completed. The present invention is not limited to this, but relates to the following.
(1) A beverage containing tiliroside and a plant extract,
The concentration of tiliroside in the beverage is 0.01 to 1.0 mg / 100 mL,
The said drink whose density | concentration of the amino nitrogen in a drink is 18-60 mg / 100mL.
(2) The beverage according to (1), wherein the beverage has a pH of 5 to 7.
(3) The beverage according to (1) or (2), wherein the plant extract is a tea extract.

  ADVANTAGE OF THE INVENTION According to this invention, it becomes possible to provide the drink which is hard to feel the bitterness of tiriloside in the aftertaste, although containing tiriloside. Thereby, the aftertaste of the drink containing tiliroside can be improved, and the drink which it is easy to drink can be provided, having the useful effect of tiliroside or a plant extract containing this.

  One aspect of the present invention is a beverage containing tiliroside and a plant extract, wherein the concentration of tiliroside in the beverage is 0.01 to 1.0 mg / 100 mL, and the concentration of amino nitrogen in the beverage is 18 to The beverage is 60 mg / 100 mL.

(Tiriloside)
The beverage of the present invention contains 0.01 to 1.0 mg / 100 mL of tiliroside. Tiliroside is a kind of organic compound classified as a flavonoid glycoside, and is a compound having the structure of the following formula (1). Another name for Tiriloside is also called Kaempferol-3-O-glucoside-6 ″ -E-coumaroyl, and its CAS registry number is 20316-62-5. As is obvious from the structure name and structural formula, tiriloside is composed of kaempferol, coumaric acid, and glucose.

In the beverage of the present invention, the content of tiliroside is preferably 0.015 mg / 100 mL or more, and more preferably 0.02 mg / 100 mL or more. On the other hand, when the tiriloside content in the beverage exceeds 1.0 mg / 100 mL, the bitterness of tiriloside becomes too strong, and the effects of the present invention may not be obtained. From the viewpoint of effect and flavor, the content of tiriloside in the beverage is preferably 0.8 mg / 100 mL or less, more preferably 0.5 mg / 100 mL or less, and further preferably 0.1 mg / 100 mL or less. The content of tiliroside in the beverage can be measured using HPLC. The measurement conditions by HPLC are shown below.
・ Eluent: 37.5% acetonitrile ・ Flow rate: 1 mL
・ Detection: UV 254 nm
・ Column: Shiseido CAPCELL PAK C18 (4.6 x 250 mm)

  Tiriloside is a known compound that is commercially available. In the present invention, tiliroside can be used in the form of a pure product or a plant extract. Examples of commercial products of Tiriroside include those sold by Funakoshi and those sold by Merck KGaA. Examples of the plant extract containing tiliroside include rosehip extract manufactured by Morishita Jintan and strawberry seed extract manufactured by Oriza Oil.

(Plant extract)
The beverage of the present invention also contains a plant extract. In the present invention, the plant extract can be obtained by extracting a part or the whole of the plant as it is or after performing drying, crushing, pulverizing treatment or the like as necessary. The extraction means is not particularly limited, and a supercritical gas using a supercritical fluid such as an organic solvent such as ethanol, a stirring / shaking / immersion extraction method using water or a mixture thereof, a reduced pressure steam distillation extraction method, carbon dioxide, etc. A known extraction method such as an extraction method may be used.

  The plant extract used in the present invention is preferably a plant extract containing an amino acid. The amino acid contained in the plant extract is not particularly limited as long as it is a compound having an amino group and a carboxy group in the molecule. For example, aspartic acid, threonine, serine, glutamic acid, glycine, alanine, cysteine, valine, Examples include methionine, isoleucine, leucine, tyrosine, phenylalanine, lysine, histidine, proline, and arginine. In the present invention, only one amino acid may be included, or two or more amino acids may be included.

  The plant extract in the present invention can be appropriately mixed so that the amino nitrogen concentration in the beverage falls within a specific range described later. Although not particularly limited, from the viewpoint of the flavor and color of the beverage, the plant extract is contained, for example, in the beverage of the present invention so that the solid content concentration is 0.001 to 0.5% by weight (w / v). Preferably, it can be contained in an amount of 0.01 to 0.2% by weight (w / v), more preferably 0.01 to 0.2% by weight (w / v). The content of amino acids in the plant extract can be appropriately set according to the concentration degree of the plant extract and the like.

  Although it does not specifically limit as a plant raw material of the plant extract containing an amino acid, From the magnitude | size of the effect of this invention, it is preferable to use a tea leaf, coffee, cocoa, etc. That is, the preferred plant extract in the present invention is a tea extract, a coffee extract, or a cocoa extract, and among these, a tea extract is particularly preferable. In the present invention, a plant extract containing an amino acid is preferably used. However, when such a plant extract is used, the effect of reducing the bitter taste of tiliroside is significantly expressed as compared to the case of simply using an amino acid. To do. This can be presumed to be an additive or synergistic effect between the plant phenols contained in the plant extract and the amino acid.

  Here, the tea extract which is one of the preferred embodiments will be described in detail. In the present invention, the tea extract means an extract obtained from tea leaves. As tea leaves used for extraction, for example, tea leaves selected from the genus Camellia (for example, C. sinensis var. Sinensis (including Yabutaki species), C. sinensis var. Assamica, etc.) and hybrids thereof. Is mentioned. The tea leaves used in the present invention can be classified into non-fermented tea, semi-fermented tea, and fermented tea according to the processing method. Examples of non-fermented tea include green tea such as sencha, bancha, mochi tea, kettle tea, stem tea, stick tea, and bud tea. Examples of the semi-fermented tea include oolong tea such as iron kannon, color type, golden katsura, and martial arts tea. Furthermore, examples of fermented tea include black teas such as Darjeeling, Assam, and Sri Lanka. Tea leaves can be used alone or in combination of two or more. Especially, it is preferable to use green tea in this invention from the ease of adjustment of amino acid content.

  As a method for extracting tea leaves, known methods such as kneader extraction, batch extraction, drip extraction, and column extraction can be employed. As the tea extract, a tea extract or a tea concentrate can be used alone or in combination of two or more. As used herein, “tea extract” refers to a product extracted from tea leaves using an extraction solvent and not subjected to concentration or purification operations. In addition, “tea concentrate” is a tea extract obtained by removing a part of the solvent to increase the soluble solid content concentration. For example, as a concentration method, atmospheric concentration, reduced pressure concentration, membrane concentration Etc. A commercial product may be used as the tea concentrate.

(Amino nitrogen)
The beverage of the present invention contains a plant extract (preferably a plant extract containing an amino acid), and the bitterness derived from tiliroside in the beverage by making the concentration of amino nitrogen in the beverage a predetermined range Can be suppressed or reduced, and the bitterness in the aftertaste of the beverage can be reduced. In general, the bitterness includes an initial bitterness, a medium bitterness, an aftertaste bitterness, or a combination thereof, but in the present invention, the aftertaste bitterness exhibited by tiliroside is suppressed or reduced. In the present specification, the effect of suppressing or reducing bitterness may be simply referred to as “bitterness suppressing effect”. Here, “suppressing or reducing bitterness” is compared with a control (for example, a beverage having a concentration of tiriloside of 0.01 to 1.0 mg / 100 mL and a concentration of amino nitrogen of less than 18 mg / 100 mL). This means that the intensity of bitterness is decreasing. The intensity of bitterness can be determined, for example, by sensory evaluation using a specialized panel.

  In the present invention, amino nitrogen is an amount corresponding to the total amount of free α-amino acids. Tililoside has a characteristic structure not found in other flavonoids or glycosides thereof as shown in the above formula (1). It is considered that the specific bitter taste of tiliroside can be suppressed or reduced by the interaction between tiliroside having this characteristic structure and a free α-amino acid.

  The concentration of amino nitrogen in the beverage of the present invention is 18 to 60 mg / 100 mL, preferably 18 to 30 mg / 100 mL, more preferably 18 to 27 mg / 100 mL. If it is said density | concentration range, the effect of this invention can fully be acquired. On the other hand, when the concentration of amino nitrogen in the beverage is less than 18 mg / 100 mL, the bitterness suppressing effect of tiliroside tends not to be sufficiently obtained. In addition, when the concentration of amino nitrogen in the beverage exceeds 60 mg / 100 mL, the flavor of the free α-amino acid itself may affect the beverage. The concentration of amino nitrogen in the beverage can be determined by the TNBS method (trinitro benzen sulfonic acid method). Specifically, after appropriately diluting the sample, a phosphate buffer and a TNBS (2,4,6-trinitrobenzenesulfonic acid) solution are added and held at a predetermined concentration for a predetermined time. In addition, the concentration of amino nitrogen in the beverage can be calculated by measuring the absorbance (spectrophotometer wavelength 340 nm) and comparing the absorbance with a calibration curve obtained from a glycine standard aqueous solution having a known concentration.

(PH)
In the present invention, the bitterness of tiliroside contained in the beverage is suppressed or reduced, and the bitterness of the aftertaste is made difficult to feel, but the bitterness of tiliroside in the aftertaste is particularly strong when the beverage is neutral. Tend to be. Therefore, a preferred aspect of the present invention is that the beverage is neutral. Specifically, the beverage of the present invention preferably has a pH of 5-7, more preferably a pH of 5.5-7.

  In order to adjust pH in the said range, the drink of this invention can be made to contain a pH adjuster. The pH adjuster is selected from, for example, ascorbic acid, citric acid, gluconic acid, succinic acid, tartaric acid, organic acids such as lactic acid, fumaric acid, malic acid and adipic acid, inorganic acids such as phosphoric acid, and salts thereof. 1 type (s) or 2 or more types can be used.

(Other ingredients)
In addition to the above ingredients, the beverage of the present invention further includes flavors, vitamins, minerals, antioxidants, various esters, pigments, emulsifiers, preservatives, seasonings, sweeteners, fruit juice extracts, vegetable extracts, nectar extracts, Additives such as quality stabilizers can be included. These additives can be contained alone or in combination of two or more thereof, and the content in the beverage can be appropriately set within a range not impairing the object of the present invention.

(Beverage)
Although the kind of drink of this invention is not specifically limited, Preferably it is a tea drink. Tea beverages are beverages containing tea leaf extract or cereal extract as the main component, specifically, green tea, roasted tea, blended tea, barley tea, mate tea, jasmine tea, black tea, oolong tea, and Tochu tea. Etc. A particularly preferred tea beverage in the present invention is a green tea beverage.

  The beverage of the present invention can be produced by appropriately blending the components described above. When the beverage of the present invention is used as a tea beverage, it can be produced by blending tea leaves, cereal seeds or extracts thereof. Moreover, the drink of this invention is made into a container stuffed drink through processes, such as sterilization, as needed. For example, 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 kind of container is not particularly limited, and examples thereof include PET bottles, cans, bottles, paper packs, and the like. In particular, 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.

  Hereinafter, although an experiment example is shown and the detail of this invention is demonstrated concretely, this invention is not limited to this. In this specification, unless otherwise specified, numerical ranges are described as including the end points.

  In this example, the concentration of amino nitrogen in the beverage was measured by the following method.

(Measurement of amino nitrogen concentration)
Amino nitrogen was measured by the TNBS method. First, 0.1, 0.2, 0.3, 0.4, and 0.5 mM glycine solutions were prepared (glycine standard solution). Then, 0.5 mL each of the sample beverage and glycine standard solution are weighed, and 2 mL of phosphate buffer solution and 2 mL of 0.1% 2,4,6-Trinitrobenzonic acid-Na salt aqueous solution are added to each and stirred and mixed. The reaction was performed at 45 ° C. for 90 minutes. After completion of the reaction, the absorbance was measured at a wavelength of 340 nm using an ultraviolet-visible spectrophotometer. A calibration curve was prepared from the glycine standard solution, and the concentration (content) of amino nitrogen in the sample was calculated as the glycine equivalent.

Experiment 1: Tiriloside-containing tea beverage (1)
(1) Production of tea extract First, a tea extract was produced as a plant extract containing amino acids. 10 g of green tea leaves are extracted with hot water (70 to 80 ° C.) 1000 mL for 5 minutes, and then the tea leaves are separated and centrifuged (6000 rpm, 10 minutes) to obtain coarse crushed tissue or tea. Solid contents such as particles were removed to obtain a green tea extract (extract A). This extract A was diluted to produce a green tea extract (sample 1) having an amino nitrogen concentration of 15 mg / 100 mL.

(2) Production of tea concentrate Next, a tea concentrate was produced according to the method described in Japanese Patent No. 5624633 (Example 3). That is, as a first step, 10 g of green tea leaves were sealed in a column type extractor, and 100 mL of 25 ° C. ion-exchanged water was added from the top of the extractor to immerse the green tea leaves. Thereto, ion exchange water at 25 ° C. was continuously passed at a flow rate of 50 mL / min for 20 minutes to obtain a low temperature extract (sample B1). As a second step, 100 mL of 75 ° C. ion exchange water was added to the extraction residue after extraction of sample B1, and then 75 ° C. ion exchange water was continuously passed at a flow rate of 50 mL / min for 40 minutes, An extract was obtained (sample B2). As the third step, 0.2 g each of protease and pectinase as enzymes are added to the extraction residue after sample B2 extraction, adjusted to a total weight of 160 g by adding ion exchange water at 40 ° C., and kept at 40 ° C. The solution was circulated for 16 hours at / min to perform enzyme treatment (reaction). Thereafter, the obtained enzyme-treated solution was heated at 90 ° C. for 10 minutes to deactivate the enzyme to obtain an enzyme extract (sample B3). As a 4th process, the said sample B1 and B3 whole quantity was mixed and the mixture of the tea extract was obtained (tea concentrate B). Tea concentrate B had no bitter or astringent taste, had rich and rich umami, and the amino nitrogen concentration was 91 mg / 100 mL.

(3) Manufacture of Tiriloside-Containing Tea Beverage Tiriloside is added to Sample 1 so as to be 0.02 mg / 100 mL, and tea concentrate B is appropriately added so as to have the concentration shown in Table 1, so that the amino nitrogen concentration is Different beverages were produced. Each beverage was adjusted to pH 6.5 using a pH adjuster (sodium bicarbonate). The beverage after pH adjustment was filled into a 500 mL PET bottle container to obtain a container-packed beverage.

  About the obtained various drinks, sensory evaluation was performed by three panelists. The sensory evaluation is to examine the presence or absence of tiriloside bitterness in the aftertaste of the beverage, and based on the results evaluated by each panel, 3 points: panel 3 people do not feel bitter, 2 points: panel 2 people do not feel bitter, The score was given as 1 point: 2 panelists feel bitter, 0 point: 3 panelists feel bitter.

  The results are shown in Table 1. In the neutral beverage, even if the content of tiriroside in the beverage was 0.02 mg / 100 mL, it was shown that the bitterness was strong and the aftertaste was poor. In a neutral beverage containing tiriroside, when the amino nitrogen content in the beverage was 18 mg / 100 mL or more, the bitterness of tiriloside could be effectively reduced, and the bitterness of tiriloside was hardly felt in the aftertaste.

Experiment 2: Tiriloside-containing tea beverage (2)
A beverage was prepared and sensory evaluated in the same manner as in Experiment 1 except that the concentration of tiliroside was changed to 0.1 mg / 100 mL. The results are shown in Table 2. In a neutral beverage containing tiriroside, when the amino nitrogen content in the beverage was 18 mg / 100 mL or more, the bitterness of tiriloside could be effectively reduced, and the bitterness of tiriloside was hardly felt in the aftertaste.

  From the comparison of Sample 2-7 and Sample 2-8, even if tea concentrate B is blended in an amount where the amino nitrogen content in the beverage exceeds 60 mg / 100 mL, the bitterness-inhibiting effect of tiliroside does not increase. I understood. Moreover, the panel which perceives that the taste derived from the tea concentrate B affects the beverage by blending the tea concentrate B at a high concentration exists. From this, it was suggested that the upper limit of amino nitrogen content is 60 mg / 100 mL.

Experiment 3: Tea drink containing tiriroside (3)
Beverages (Samples 3-1, 3-2) were prepared and subjected to sensory evaluation in the same manner as Samples 2-7 and 2-8 in Experiment 2, except that the concentration of tiliroside was changed to 0.5 mg / 100 mL. The results are shown in Table 3. Similar to the result of Experiment 2, in a neutral beverage containing tiliroside, even if tea concentrate B is blended in an amount where the amino nitrogen content in the beverage exceeds 60 mg / 100 mL, it is blended in an amount of 60 mg / 100 mL The bitterness-inhibiting effect was the same as that of the case.

Claims (3)

A beverage containing tililoside and a plant extract,
The concentration of tiliroside in the beverage is 0.01 to 1.0 mg / 100 mL,
The said drink whose density | concentration of the amino nitrogen in a drink is 18-60 mg / 100mL.   The drink of Claim 1 whose pH of a drink is 5-7.   The beverage according to claim 1 or 2, wherein the plant extract is a tea extract.