JP2019058094A - Collagen-blended beverage and method for producing the same - Google Patents

Abstract

To provide a fermented tea beverage, a coffee beverage and a method for producing the same capable of inhibiting a stain caused by polyphenol contained in itself from being adhered to teeth and inhibiting a stain caused by smoking tobacco and/or taking stain-adhering foods from being adhered to teeth.SOLUTION: The fermented tea beverage or the coffee beverage which is blended with collagen according to the present invention has a ratio of 2.3 or more of a collagen concentration to a polyphenol concentration in the beverage. In the method for producing the fermented tea beverage or the coffee beverage blended with collagen according to the present invention which is used for inhibiting a stain from being adhered, the collagen is blended so that a ratio of a collagen concentration to a polyphenol concentration in the beverage is 2.3 or more.SELECTED DRAWING: None

Description

  The present invention relates to a fermented tea beverage or coffee beverage containing collagen and a method for producing the same.

  With the recent increase in awareness of oral esthetics, stains, which are stains on teeth, have become a major cosmetic issue. Stain consists of coloring substances such as polyphenols, curcumin and aminocarbonyl reactant contained in food, coloring substances such as cigarette tar (Jani), and saliva component pellicle covering the enamel surface of teeth, so that teeth are attached to teeth. It is known that it arises by adhering.

  Various methods for removing stains attached to teeth have been developed and studied. For example, Patent Document 1 discloses a dentifrice composition having a high stain removing effect containing four components such as polyphosphate. Patent Document 2 discloses a stain removal oral composition containing sodium metaphosphate. However, these techniques are techniques aimed at the removal of stain attached to teeth, and food intended to suppress stain attachment to teeth has not been known so far.

Unexamined-Japanese-Patent No. 2013-12654 JP, 2015-137274, A

  The present invention is a fermented tea beverage capable of suppressing stain adhesion to teeth due to polyphenol contained in itself and stain adhesion to teeth due to intake of tobacco and / or stain-adherent food. And it aims at provision of a coffee drink and its manufacturing method.

  The present inventors now intensify the adhesion of stains to teeth when sucking tobacco or take stain-adherent food along with black-tea drinks, and the tobacco and stain-adhesion when black tea drinks are ingested. It has been found that collagen of a predetermined concentration effectively suppresses stain adhesion caused by food. The present invention is based on these findings.

According to the present invention, the following inventions are provided.
[1] A fermented tea beverage or coffee beverage containing collagen, wherein the ratio of the collagen concentration to the polyphenol concentration in the beverage is 2.3 or more; It is referred to as the fermented tea beverage of the invention, "the coffee beverage of the invention", and both may be collectively referred to as "the beverage of the invention".
[2] The beverage according to the above [1] for use in stain adhesion suppression.
[3] The beverage according to the above [1] or [2], wherein stain adhesion is attributable to intake of fermented tea beverage or coffee beverage and intake of cigarette and / or intake of stain adherent food.
[4] The beverage according to any one of the above [1] to [3], wherein the collagen concentration in the beverage is 0.1% by mass or more.
[5] The beverage according to any one of the above [1] to [4], wherein the polyphenol concentration in the beverage is 10 to 60 mg / 100 mL.
[6] The beverage according to any one of the above [1] to [5], wherein the pH of the beverage is in the range of 5.5 to 7.0.
[7] The beverage according to any one of the above [1] to [6], which is a black tea beverage.
[8] A method for producing a fermented tea beverage or coffee beverage for use in stain adhesion inhibition, comprising blending collagen, wherein the ratio of collagen concentration to polyphenol concentration in the beverage is 2.3 or more So as to blend collagen, manufacturing method.

  The fermented tea beverage and coffee beverage according to the present invention are stains on teeth caused by polyphenols contained in the beverage itself, even if they are inhaled together with cigarette suction and intake of stain-adherent food. Since stain adhesion to teeth due to intake of aspiration and / or stain adhesion food can be suppressed, it is advantageous in that intake can be performed without concern for stain adhesion.

Detailed Description of the Invention

  The collagen incorporated into the beverage of the present invention may be collagen extracted from collagen tissue (eg, skin) of domestic animals (eg, cattle, pigs) or poultry (eg, chicken) or fish collagen tissue It may be collagen extracted from the above, and is not particularly limited. A commercial item can also be utilized for collagen.

  In the present invention, collagen can be used that is soluble in water for use after dissolving in a beverage. Here, water-soluble collagen means that insoluble natural collagen has been treated to be water-soluble. Examples of water-soluble collagen include gelatin obtained by heat-denaturing natural collagen, and collagen obtained by hydrolyzing natural collagen or gelatin, and further processing these (eg, enzyme-modified products, Chemically modified product).

  The molecular weight of collagen is not particularly limited, but considering that it is dissolved in a beverage and used, for example, one having a weight average molecular weight of 500 to 300,000 (preferably 1,000 to 200,000, more preferably 30,000 to 200,000) may be used it can.

  In the present invention, collagen peptides which are hydrolysates of collagen or gelatin can be used as an active ingredient. That is, in the present invention, "collagen" is used to include collagen peptide. A collagen peptide is a peptide obtained by hydrolyzing collagen or gelatin by an enzyme or an acid, and a commercially available product can also be used.

  The molecular weight of the collagen peptide is not particularly limited, but in consideration of dissolving it in a beverage, for example, one having a weight average molecular weight of 500 to 100,000 (preferably 1,000 to 50,000, more preferably 30,000 to 20,000) is used Can. Here, the weight-average molecular weight of collagen and collagen peptide used in the present invention refers to a value determined by gel permeation chromatography (GPC) analysis using pullulan for molecular weight measurement as a standard, for example, a gelatin test method for photographic use (PAGI method) It can be measured by the method described in the tenth edition.

  The beverage of the present invention is characterized in that the ratio of the collagen concentration to the polyphenol concentration in the beverage is a predetermined value. In the present invention, the polyphenol concentration in the beverage is a standard for evaluating the polyphenol content of teas, edited by the Japan Food Analysis Center, edited by the Japanese Food Analysis Center, edited by the Japanese Food Analysis Center, edited by the Central Law. It can measure using the official method (iron tartrate absorptiometry) as described in July, 2001, p.252). Moreover, the collagen concentration in a drink can be calculated based on the compounding quantity of collagen.

  Here, the unit of polyphenol concentration measured by the iron tartrate absorptiometry is “mg / 100 mL”, but when the unit of collagen concentration is “mass%”, the ratio is converted to “mass%” to calculate the above ratio Do. That is, since Amg / 100 mL is converted to 0.001 × A mass%, for example, when the polyphenol concentration is 45 mg / 100 mL, it can be converted to 0.045 mass%.

  In the beverage of the present invention, the lower limit value of the ratio of the collagen concentration to the polyphenol concentration in the beverage is 2.3 or more (preferably 3.5 or more, more preferably 4.6 or more). By specifying the ratio of the collagen concentration to the polyphenol concentration in the beverage as described above, it is possible to effectively suppress stain adhesion to teeth caused by tobacco or stain-adherent food. In the beverage of the present invention, the upper limit of the ratio of collagen concentration to polyphenol concentration in the beverage can be 200 (preferably 100), and the numerical range of the ratio of collagen concentration to polyphenol concentration in the beverage is, for example, 2.3-200 (preferably 4.6-100).

  The collagen concentration in the beverage of the present invention has a lower limit of, for example, 0.1% by mass (preferably 0) from the viewpoint of exhibiting the adhesion suppression effect of stain better while satisfying the ratio of collagen concentration to polyphenol concentration in the beverage. And the upper limit value of the concentration may be 2.0 mass% (preferably 1.0 mass%). The collagen concentration in the beverage of the present invention can be, for example, 0.1 to 2.0% by mass or 0.2 to 1.0% by mass.

  The polyphenol concentration in the beverage of the present invention can be, for example, in the range of 10 to 60 mg / 100 mL, preferably in the range of 20 to 50 mg / 100 mL, more preferably in the range of 20 to 45 mg / 100 mL. The polyphenol concentration in the beverage of the present invention can be adjusted to a predetermined range by measuring the polyphenol concentration of the raw material of the beverage (for example, tea leaf extract and / or tea extract). Alternatively, the polyphenol concentration in the beverage can also be adjusted by adding a predetermined amount of tea leaf extract and / or teas extract in which the polyphenol concentration has been adjusted in advance to the beverage.

  In the present invention, “fermented tea beverage” is used in a meaning including semi-fermented tea beverage such as oolong tea beverage in addition to narrowly-defined fermented tea beverage such as black tea beverage.

  The beverage of the present invention can be used for the purpose of inhibiting adhesion of stains. In the present invention, "stain adhesion" means stain adhesion to teeth of mammals including humans (especially human teeth). Also, in the present invention, "stain adhesion" means a coloring phenomenon caused by suction or intake made through the oral cavity. The causes of stain attachment include cigarette suction and intake of stain-adherent food, and the causes include tar, polyphenol, aminocarbonyl reactant, anthocyanin, lycopene and carotenoids. Foods containing polyphenols include tea beverages such as black tea beverages and coffee, and curries containing curcumin, which is a type of polyphenol, and foods containing aminocarbonyl reactants include sauces and syrups.

  In the present invention, the "stain adhesion suppression" means a stain-causing substance (eg, polyphenol, tar, aminocarbonyl reactant) in tobacco or in food (eg, tea beverage, coffee, sauce, curry, fruit, greenish yellow vegetable) , Anthocyanins, lycopene, and carotenoids are inhibited from adhering to teeth.

  The beverage of the present invention can be applied to the oral cavity before, during and / or after aspiration of a cigarette, or by taking it, the stain adhesion due to cigarette aspiration can be better suppressed, and preferably a cigarette. Application to the oral cavity immediately before, during and / or immediately after inhalation, or ingestion. The beverage of the present invention is also applied to the oral cavity before, during or after ingestion of the food containing the stain causative agent, or better taken to better inhibit stain adhesion due to ingestion of the food. Preferably, it is applied to the oral cavity immediately before, during and / or immediately after ingestion of the food, or ingestion.

  As shown in Example 3 below, when suctioning tobacco or taking a stain-adherent food together with a black-tea beverage which is a type of fermented tea beverage, stain adhesion to teeth is enhanced, but the fermented tea beverage of the present invention And coffee beverages are advantageous in that such strong stain adhesion can be effectively suppressed. That is, according to the present invention, it is possible to suck tobacco or take stain-adherent food while taking in fermented tea beverages and coffee beverages without concern about stain adhesion.

  In the present invention, stain adhesion refers to the color difference between the tooth before immersion in the test composition and the tooth surface of the tooth after immersion in the test composition in the presence of a coloring agent in the L * a * b * color system (JIS Z8722: It can obtain | require by measuring by 2009) (refer Example 1 (3) of a postscript Example). In the test composition in which the color difference between the tooth before immersion of the test composition and the tooth surface of the tooth after immersion of the test composition in the presence of the coloring agent is reduced as compared to when immersed in the control composition, the test composition It can be determined that stain adhesion is suppressed by the substance. The color difference on the tooth surface can be determined, for example, by a spectrocolorimeter. As teeth used for measurement, for example, hydroxyapatite pellets (manufactured by PENTAX Corporation) can be used.

  In the present invention, the color difference Δb between the tooth before immersion of the test composition and the tooth surface of the tooth after immersion of the test composition in the presence of the coloring agent is higher than the color difference Δb of the tooth surface of tooth after immersion of the control composition. If smaller, it can be determined that stain adhesion is suppressed.

  In the beverage of the present invention, beverage additives used in the production of ordinary beverages, such as sweeteners, acidulants, flavors, dyes, fruit juices, food additives (eg, foam / foam retention improver, bitter taste) Additives, preservatives, antioxidants, thickening stabilizers, emulsifiers, dietary fibers, pH adjusters, etc. may be added.

  The pH of the beverage of the present invention can be in the range of 5.5 to 7.0 (preferably 5.5 to 6.5). The pH of the beverage of the present invention can be adjusted by means of adjusting the pH of a normal beverage, for example, using sodium hydrogen carbonate.

  The beverage of the present invention can be provided in the form of a containerized beverage. The container of the container-packed beverage means a closed container which can cut off the contact between the contents and the outside air, and, for example, a metal can, a barrel container, a plastic bottle (eg, PET bottle, cup), a paper container, a bottle And pouch containers.

  The preparation of the beverage of the present invention can be carried out according to the usual method used for the preparation of fermented tea beverages and coffee beverages, except that collagen is added to the raw materials.

  For example, the fermented tea beverage of the present invention can be prepared from a tea extract produced using a method used for the preparation of a conventional fermented tea extract. In the present invention, "tea extract" means an extract obtained by subjecting tea leaves to an extraction treatment. Hereinafter, among the fermented tea beverages, a preparation method will be described by taking a black tea beverage as an example.

  The black tea extract used in the present invention includes the extract itself from black tea leaves and processed products thereof (for example, concentrated liquid extract, powder extract) and the like, and black tea conventionally used in the manufacture of black tea beverages It will not be specifically limited if it is an extraction raw material, It can select suitably.

  The extraction process of black tea leaves is not particularly limited, and various extraction methods generally used in the field of food processing can be used, including, for example, solvent extraction, air flow extraction, squeezing extraction, etc. Depending on the situation, further processing such as solid-liquid separation such as precipitation or filtration, concentration, centrifugation, drying (for example, spray drying, lyophilization) or pulverization may be further performed.

  Here, water (for example, hard water, soft water, ion-exchanged water and natural water) is desirable as an extraction solvent used in the solvent extraction. The amount of extraction solvent can be appropriately selected by those skilled in the art and is not particularly limited. For example, when the extraction solvent is water, the amount is 1 to 100 times the amount (mass) of tea leaf. The extraction temperature and time can be appropriately selected by those skilled in the art and are not particularly limited. For example, when the extraction solvent is water, the temperature and time are 1 minute to 12 hours at 10 to 120 ° C.

  An example of the extraction treatment is a method of immersing and stirring black tea leaves in water at 0 to 90 ° C. for 1 minute to 24 hours, and then filtering or centrifuging the black tea leaves. Here, conditions such as temperature and time at the time of extraction are not particularly limited, and can be arbitrarily selected and set by those skilled in the art depending on the type and amount of black tea leaves.

  The tea leaves used in the present invention are not limited in the tea season, the shape of tea leaves, the place of production, the varieties, the types, the grade, etc. Dry tea leaves that are generally marketed for drinking can be used. The type of tea leaf may be, for example, tea leaf from Sri Lanka (eg, Uba, Dimbra, Kandy, Ratnapura, Gal, Ruhuna), tea leaf from India (eg, Assam, Darjeeling, Nilgiri), Kenya, Keyman, Java. One of these may be used, or two or more may be used in combination.

  In preparation of the black tea extract, a concentrate or purified product of the black tea extract such as black tea extract or black tea powder may be used, and for example, commercial products such as polyphenon (manufactured by Mitsui Norin Co., Ltd.) can be used. In addition, these concentrates and purified products may be used as they are or those dissolved or diluted with water alone, may be used as a mixture of a plurality of types, or may be mixed with a black tea extract. .

  Fermented tea beverages other than black tea (eg, oolong tea beverages) can also be prepared in the same manner as black tea beverages.

  Also, the coffee beverage of the present invention can be prepared from the coffee extract extracted by a general method. In the present invention, "coffee extract" refers to, for example, a liquid containing components extracted from coffee in addition to an extract (so-called regular coffee) obtained by roasted coffee beans ground by a coffee mill (grinder) by various methods. Are all included in the extract of coffee roasted beans with cold water, hot water, hot water, pressurized hot water, or aqueous solutions of surfactants accepted as food additives such as propylene glycol aqueous solution, sucrose fatty acid ester, etc. Also included are an extract, an extract obtained by critical extraction such as carbon dioxide gas, and a solution of instant coffee. The coffee extract may be any of those described above, but according to a preferred embodiment, the roasted coffee beans are extracted with hot water (for example, 10 times the amount of coffee beans) and then cooled. It is preferable to make a coffee extract. Moreover, it does not specifically limit about the extraction method from a coffee bean, For example, Boiling type, espresso type, siphon type, drip type (for example, paper, nel) are mentioned. The amount of roasted coffee beans used to prepare 100 g of extract can be, for example, 5 to 50 g, preferably 10 to 20 g. Extraction of coffee can be carried out, for example, by extracting roasted coffee beans or ground material thereof with water (20 ° C. to 100 ° C.) for 5 to 100 minutes.

  The type of coffee beans used in the present invention is not particularly limited, and examples thereof include Brazil, Colombia, Tanzania, Mocha, Kilimangero, Mandelin, Blue Mountain, etc. Even if one or more of these are blended and used good. Examples of the coffee bean species include arabica species and robusta species. Preferably, arabica species can be used from the viewpoint of flavor. It does not specifically limit about the method of making coffee beans into roasted coffee by roasting, It is not limited also about roasting temperature and roasting environment. As a roasting method, a direct fire type, a hot air type, a half hot air type, etc. may be mentioned. The degree of roasting of the roasted coffee is not particularly limited. For example, any of light, cinnamon, medium, high, city, full city, French and Italian may be used, and coffee beans having different degrees of roasting are used. Multiple types may be mixed.

  In the production of the beverage of the present invention, it can be produced using a production technology known in the art. For example, "Revision new edition Soft Drinks" (Kosho Co., Ltd.) can be referred to.

  In the process for producing a beverage of the present invention, the addition time of collagen is not particularly limited, and can be added, for example, in the raw material preparation process. The procedure of adding collagen to the fermented tea extract or coffee extract and the procedure of adding other compounding ingredients such as beverage additives may be carried out simultaneously or separately or separately In any case, either one may come first.

  The beverage provided by the present invention can be provided as a container-packed beverage through steps such as an extraction step, a preparation step, a filling step and a sterilization step. For example, the beverage obtained in the preparation process can be sterilized according to a conventional method and filled into a container. The sterilization may be before or after filling the container.

  When sterilization treatment is carried out in the production of the beverage of the present invention, various sterilization methods generally used in the food field can be used, and typically, heat sterilization can be used. Examples of sterilization methods that can be used include retort sterilization, UHT sterilization, pasteurization, HTST sterilization, and the like. These heat sterilization methods can be carried out under the conditions usually used for the production of beverages.

  According to another aspect of the present invention, there is provided a method of producing a fermented tea beverage or coffee beverage for use in stain adhesion inhibition comprising blending collagen, wherein the ratio of collagen concentration to polyphenol concentration in the beverage is used. There is provided a production method, wherein collagen is blended so as to be 2.3 or more. The production method of the present invention can be carried out according to the description of the beverage of the present invention and the production thereof.

  The present invention will be more specifically described based on the following examples, but the present invention is not limited to these examples.

Example 1: Stain adhesion inhibitory effect by collagen-containing black tea drink (1)
(1) Preparation of tobacco extract 50 g of milliQ water was put in a suction filtration bottle, and a rubber stopper pierced with a glass tube was attached. A tip of a glass tube was pierced with a cigarette (Marlboro gold 100's (registered trademark), manufactured by Philip Morris) to ignite it, and was immediately pumped. The cigarette was burned to a length of 5 cm from the tip and the aspiration ended. The same operation was repeated for a total of 10 cigarettes. The liquid was recovered from the suction filtration bottle and used as a tobacco extract.

(2) Preparation of Collagen-Containing Black Tea Beverage 50 g of black tea leaves were extracted with 1500 g of 70 ° C. hot water while stirring for 7 minutes. Using the obtained black tea extract, the amount is determined so that the polyphenol content is 45 mg / 100 mL (measured by the iron tartrate method), and vitamin C is added to the extract so that the final concentration is 0.04%. Furthermore, three types of commercially available collagen (Iquos HDL-50DR (manufactured by Nitta Gelatin Co., weight average molecular weight: 5000), water-soluble collagen peptide SS (manufactured by Kyowa Hakko Bio, weight average molecular weight: 6600), super collagen Peptide SCP-2000 (manufactured by Nitta Gelatin Co., weight average molecular weight: 1100) was added to the black tea extract so that the final concentration would be 0.4%, 0.2%, 0.1%, and 0.05%, respectively. After that, baking soda was added and adjusted to pH 6.2 to obtain a black tea beverage preparation. The resulting mixture was filled in cans and subjected to retort sterilization (121 ° C., 7 minutes). As a control drink, a commercial collagen was not mix | blended and the sample prepared and disinfected in the same procedure was used.

(3) Coloring Test The tobacco extract obtained in the above (1) and each black tea beverage preparation obtained in the above (2) were mixed at 1: 1 (mass ratio) to prepare each test solution. The control solution was prepared by mixing the cigarette extract obtained in the above (1) and the control beverage obtained in the above (2) in a 1: 1 ratio (by mass). The stain adhesion by each test solution was evaluated using a hydroxyapatite pellet (APP-100, PENTAX, hereinafter referred to as "HAP"). After measuring the surface of HAP using a spectrocolorimeter (SE 7700, manufactured by Nippon Denshoku Kogyo Co., Ltd.), HAP is artificial saliva (50 mM potassium chloride, 1 mM calcium chloride, 0.1 mM magnesium chloride, 1 mM potassium dihydrogen phosphate, It was immersed in 1% albumin, pH 7.0) at 37 ° C. for 7 hours. After washing the soaked HAP with total ion exchange water, the HAP was dipped in each test solution at 37 ° C. for 24 hours. The color of the surface of HAP after immersion was measured, and the color difference Δb of the surface of HAP before and after immersion was calculated. In the test solutions in which the color difference Δb showed a lower value than the control solution, it was judged that stain adhesion was suppressed. The coloring test was performed three times, and the average value of the color difference Δb was determined.

HAP colorimetry is based on JIS Z 8722: 2009. L * axis (brightness), a * axis (saturation: red / green axis), b * axis (saturation: yellow) of L * a * b * color system -Measurement was carried out using the above-mentioned spectrocolorimeter at a reflection measurement condition and a measurement diameter of φ 6 mm in the blue axis). When the colorimetric value of HAP before immersion is L1, a1, b1, and the colorimetric value of HAP after immersion is L2, a2, b2, the color difference Δb is calculated by the following equation.
Δb = b2-b1

(4) Results The results are as shown in Table 1.

  When the amount of collagen added was 0.1% or more (collagen concentration with respect to polyphenol concentration was 2.3 times or more), stain adhesion caused by cigarette was suppressed depending on collagen concentration.

Example 2: Stain adhesion inhibitory effect by collagen-containing black tea drink (2)
(1) Preparation of Collagen-Containing Black Tea Beverage A collagen-containing black tea beverage was prepared according to the procedure described in Example 1 (2). However, among the commercially available collagens, Iquos HDL-50DR and the super collagen peptide SCP-2000 were tested, and the final concentration was 0.2% and 0.1%, and the mixture was added to the black tea extract.

(2) Coloring test A commercially available medium-density sauce (Brudoc medium concentration source, manufactured by Bourdocse) and each tea beverage preparation liquid obtained in the above (1) are mixed at 1: 1 (mass ratio), and each test is performed. The solution was prepared. The control solution was prepared by mixing a commercially available medium-concentrated source with the control beverage obtained in (1) above at a 1: 1 ratio (by mass). The color test with each test solution was conducted according to the procedure described in Example 1 (3).

(3) Results The results are as shown in Table 2.

  The stain adhesion caused by the intake of the source was suppressed depending on the collagen concentration at a collagen addition amount of 0.1% or more (collagen concentration relative to polyphenol concentration is 2.3 times or more).

Example 3: Degree of stain adhesion As shown in Examples 1 and 2, it was shown that stain adhesion by cigarettes and stain adherent food was suppressed by collagen, but in this test example, the black tea beverage was found to be stain adherent. We confirmed whether it contributed to some extent.

(1) Preparation of test solution and coloring test The tobacco extract obtained in Example 1 (1) and water or the control black tea drink obtained in Example 1 (2) were mixed at 1: 1 (mass ratio) Test solutions 1 and 2 were prepared. In addition, a test was conducted by mixing a commercially available medium-density sauce (Brudoc medium density sauce, manufactured by Bourdocse) with water or the control black tea beverage obtained in Example 1 (2) in a 1: 1 ratio (mass ratio). Solutions 3 and 4 were prepared. A control solution was prepared by mixing the control black tea beverage obtained in Example 1 (2) with water at 1: 1 (mass ratio). The color test with the control solution and each test solution was performed according to the procedure described in Example 1 (3).

(2) Results The results are as shown in Table 3.

  As apparent from the comparison of the control solution, the test solution 1 and the test solution 2, when the tobacco and the black tea beverage were applied in combination, stain adhesion stronger than that of the tobacco and black tea beverage alone was observed. In addition, as apparent from the comparison of the control solution, the test solution 3 and the test solution 4, the stain adhesion stronger than that of the sauce / black tea beverage alone when applied in combination with the tea which is a stain adhering food Was recognized. From these results, it was found that the beverage of the present invention is effective in suppressing such strong stain adhesion.

Claims (8)

  A fermented tea beverage or coffee beverage comprising a collagen, wherein the ratio of collagen concentration to polyphenol concentration in the beverage is 2.3 or more.   A beverage according to claim 1 for use in stain adherence inhibition.   The beverage according to claim 1 or 2, wherein stain adhesion is attributable to intake of fermented tea beverage or coffee beverage and intake of cigarette and / or intake of stain-adherent food.   The beverage according to any one of claims 1 to 3, wherein the collagen concentration in the beverage is 0.1% by mass or more.   The beverage according to any one of claims 1 to 4, wherein the polyphenol concentration in the beverage is 10 to 60 mg / 100 mL.   The beverage according to any one of claims 1 to 5, wherein the pH of the beverage is in the range of 5.5 to 7.0.   The beverage according to any one of claims 1 to 6, which is a black tea beverage.   A method for producing a fermented tea beverage or coffee beverage for use in stain adhesion inhibition, comprising blending collagen, wherein the ratio of collagen concentration to polyphenol concentration in the beverage is 2.3 or more. Formulating, manufacturing method.