WO2020171218A1 - Beverage having reduced bitterness from catechins - Google Patents
Beverage having reduced bitterness from catechins Download PDFInfo
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- WO2020171218A1 WO2020171218A1 PCT/JP2020/007150 JP2020007150W WO2020171218A1 WO 2020171218 A1 WO2020171218 A1 WO 2020171218A1 JP 2020007150 W JP2020007150 W JP 2020007150W WO 2020171218 A1 WO2020171218 A1 WO 2020171218A1
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- beverage
- catechins
- bitterness
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
Definitions
- the present invention relates to reducing bitterness derived from catechins present in beverages.
- catechins which are a type of polyphenol, are known to have an effect of suppressing cholesterol elevation, and therefore there is a need for beverages containing catechins.
- catechins have peculiar bitterness and astringency, it may be difficult to drink the beverage.
- Patent Documents 1 and 2 there is no known technique that can be widely used for beverages having a pH of 5 or more.
- Linalool is a type of monoterpene alcohol and is said to have aromas of lily of the valley, lavender, and bergamot. Linalool is found as an essential oil component of many plants, and is contained in essential oils such as rosewood, linaloe, and camphor.
- Patent Document 3 discloses a beverage imparted with a fruit flavor, and the beverage contains linalool. Further, Patent Document 4 discloses a beer-flavored sparkling drink containing linalool.
- Geraniol is a component contained in essential oils such as geranium and lemon, and is known to have a rose-like aroma.
- Patent Document 5 discloses a method for improving the aroma of a beverage in a beer-flavored beverage by adjusting the content of gellan acid to geraniol to a specific ratio. ..
- phenethyl alcohol is widely found in nature and is a component contained in essential oils such as rose, carnation, hyacinth, aleppo pine, ylang ylang, geranium, neroli, and quince. Further, phenethyl alcohol is known to be included in alcoholic beverages such as sake and wine. However, the bitterness reducing effect of phenethyl alcohol is not known.
- the present inventors have found that when catechins are contained in a beverage having a pH of 5.0 or more, the bitterness derived from catechins is more strongly felt than that in a beverage having a pH of less than 5.0.
- An object of the present invention is to reduce the pungent bitterness derived from catechins which is felt during drinking in a beverage containing catechins and having a pH of 5.0 or higher.
- the present inventors have searched beverages for an ingredient effective in reducing the bitterness of catechins.
- linalool, geraniol, and phenethyl alcohol can contribute to the reduction of the bitterness.
- the present invention has been completed based on such knowledge.
- bitterness means an irritating bitterness such as puncturing the tongue, which is felt instantly during drinking.
- ppb and ppm refer to weight/volume (w/v) ppb and ppm, respectively.
- the numerical range represented by the lower limit value and the upper limit value that is, the “lower limit value to the upper limit value” includes the lower limit value and the upper limit value.
- the range represented by “1-2” includes 1 and 2.
- the beverage of the present invention contains catechins.
- catechins is a general term for catechin, epicatechin, gallocatechin, epigallocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate and epigallocatechin gallate. Therefore, in the embodiment of the present invention, the catechins are one or more selected from the group consisting of catechin, epicatechin, gallocatechin, epigallocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate and epigallocatechin gallate. It only needs to be included.
- the content of the above-mentioned catechins means the total content of the above eight kinds of compounds.
- the catechins of the present invention are not particularly limited, but may be crude products in addition to purified products, and may be in the form of natural products containing catechins or processed products thereof, for example, tea extracts or concentrates thereof.
- a plant extract containing catechins or a concentrate thereof can be prepared by using tea leaves belonging to Camellia sinensis such as black tea, green tea, oolong tea, and puer tea as raw materials. Among them, from the aspect of the effects of the present invention, the extract obtained from black tea leaves can be preferably used.
- the concentration of catechins in the beverage of the present invention is 1 to 500 ppm, preferably 5 to 165 ppm, more preferably 7 to 120 ppm, and further preferably 10 to 100 ppm.
- concentration of catechins in the beverage is 5 ppm or more, the bitterness in the beverage is strongly felt, which is preferable for obtaining the bitterness reducing effect according to the present invention.
- concentration of catechins in the beverage exceeds 500 ppm, the bitterness-reducing effect of the present invention can be obtained, but the bitterness may not be sufficiently reduced.
- the concentration of catechins in a beverage can be measured or quantified using high performance liquid chromatography (HPLC).
- HPLC high performance liquid chromatography
- the measurement conditions can be set as follows, for example.
- -HPLC device TOSOH HPLC system LC8020 model I ⁇ Column: TSKgel ODS80T sQA (4.6 mm x 150 mm) ⁇ Column temperature: 40°C -Mobile phase A: water-acetonitrile-trifluoroacetic acid (90:10:0.05) -Mobile phase B: water-acetonitrile-trifluoroacetic acid (20:80:0.05) ⁇ Detection: UV275nm ⁇ Injection volume: 20 ⁇ L -Flow rate: 1.0 mL/min.
- the beverage of the present invention contains linalool in a specific amount. Thereby, the bitterness derived from catechins can be reduced.
- the content of linalool in the beverage of the present invention is 40 ppm or more, preferably 40 to 1500 ppm, preferably 50 to 500 ppm, more preferably 60 to 400 ppm, further preferably 70 to 350 ppm. If the content of linalool in the beverage is less than 40 ppm, the effect of reducing the bitterness derived from catechins may be insufficient.
- the ratio of the linalool content to the catechins content is not particularly limited, but may be, for example, 4 or more, and preferably 7 or more. Good.
- the content of linalool in the beverage of the present invention can be measured by a known GC-MS method.
- the column is a high polarity column (Agilent Technologies, DB-WaxUI)
- the extraction method is a solid phase microextraction method (CTC Analytics, SPME-ArrowCarbonWR/PDMS)
- the detector has a high resolution. It is recommended to use a mass spectrometer (Q Exactive GC Orbitrap manufactured by Thermo Fisher Scientific).
- the linalool used in the present invention is not particularly limited, but may be a refined product or a crude product.
- it may be a natural product containing linalool or a processed product thereof (a plant extract, an essential oil, a fermented product of a plant, a concentrate thereof, or the like). More specific examples include fruit juices and extracts in addition to flavors containing linalool.
- a fragrance is one preferable example because it can be added to a beverage in a small amount.
- the beverage of the present invention contains geraniol in a specific amount. Thereby, the bitterness derived from catechins can be reduced.
- the content of geraniol in the beverage of the present invention is 40 ppm or more, preferably 40 to 800 ppm, preferably 50 to 700 ppm, more preferably 60 to 600 ppm, and further preferably 70 to 500 ppm. If the content of geraniol in the beverage is less than 40 ppm, the effect of reducing the bitterness derived from gallate-type catechin may be insufficient. On the other hand, if the content of geraniol in the beverage exceeds 800 ppm, the flavor of geraniol becomes too strong, and the taste of the beverage itself may be impaired.
- the ratio of the geraniol content to the catechins content is not particularly limited, but may be, for example, 4 or more, and preferably 7 or more. Good.
- the content of geraniol in the beverage of the present invention can be measured by a known GC-MS method.
- the column is a high polarity column (Agilent Technologies, DB-WaxUI)
- the extraction method is a solid phase microextraction method (CTC Analytics, SPME-ArrowCarbonWR/PDMS)
- the detector has a high resolution. It is recommended to use a mass spectrometer (Q Exactive GC Orbitrap manufactured by Thermo Fisher Scientific).
- the geraniol used in the present invention is not particularly limited, but may be a crude product as well as a purified product.
- it may be a natural product containing geraniol or a processed product thereof (plant extract, essential oil, fermented product of plant, concentrated product thereof, etc.).
- More specific examples include fragrances containing geraniol, as well as fruit juices and extracts.
- a fragrance is one preferable example because it can be added to a beverage in a small amount.
- the beverage of the present invention contains phenethyl alcohol in a specific amount. Thereby, the bitterness derived from catechins can be reduced.
- the content of phenethyl alcohol in the beverage of the present invention is 0.4 ppb or more, preferably 0.4 to 5 ppb, preferably 0.5 to 4 ppb, more preferably 0.6 to 3 ppb, still more preferably 0. It is 7 to 2 ppb. If the content of phenethyl alcohol in the beverage is less than 0.4 ppb, the effect of reducing the bitterness derived from catechins may be insufficient. On the other hand, if the content of phenethyl alcohol in the beverage exceeds 5 ppb, the flavor of phenethyl alcohol becomes too strong, and the taste of the beverage itself may be impaired.
- the ratio of the phenethyl alcohol content to the catechins content is not particularly limited, but may be, for example, 0.00004 or more, preferably 0. It may be 00007 or more.
- the content of phenethyl alcohol in the beverage of the present invention can be measured by a known GC-MS method.
- the column is a high polarity column (Agilent Technologies, DB-WaxUI)
- the extraction method is a solid phase microextraction method (CTC Analytics, SPME-ArrowCarbonWR/PDMS)
- the detector has a high resolution. It is recommended to use a mass spectrometer (Q Exactive GC Orbitrap manufactured by Thermo Fisher Scientific).
- the phenethyl alcohol used in the present invention is not particularly limited, but may be a crude product as well as a purified product.
- it may be a natural product containing phenethyl alcohol or a processed product thereof (a plant extract, an essential oil, a fermented product of a plant, a concentrate thereof, or the like). More specific examples include fruit juices and extracts in addition to fragrances containing phenethyl alcohol.
- a fragrance is one preferable example because it can be added to a beverage in a small amount.
- the beverage of the present invention has a pH of 5.0 to 8.0, preferably 5.5 to 7.5.
- the pH of the beverage is less than 5.0, the bitterness may be masked by the sour component in the beverage.
- the pH of the beverage is 5.0 or more, the bitterness can be noticed remarkably because the sourness component acting as a masking component is small, which is preferable in obtaining the bitterness reducing effect of the present invention.
- the pH of the beverage can be adjusted using a pH adjusting agent such as sodium citrate, sodium hydroxide and sodium bicarbonate.
- the pH of the beverage can be easily measured using a commercially available pH meter.
- the Brix of the beverage of the present invention is not particularly limited, but is preferably 1 or less. Without being bound by theory, when Brix is 1 or less, it is considered that the bitterness of catechins is noticeable due to the small amount of soluble solids that act as a bitterness-masking component. It is preferable for obtaining the effect.
- Brix can be evaluated by the Brix value obtained by using a sugar meter or a refractometer. The Brix value is a value obtained by converting the refractive index measured at 20° C. into the mass/mass percent of the sucrose solution based on the conversion table of ICUMSA (International Commission on Unification of Sugar Analysis). The unit is displayed as “°Bx”, “%” or “degree”.
- the beverage of the present invention can be blended with components generally used in beverages.
- components generally used in beverages for example, without limitation, flavoring agents, sugars, acidulants, nutrient enhancers, antioxidants, emulsifiers, preservatives, extracts, dietary fiber, quality stabilizers, etc. should be added within a range that does not impair the effects of the present invention.
- the beverage of the present invention is not particularly limited as long as it is a soft drink.
- it may be any of nutritional drinks, functional drinks, flavored water (near water) drinks, tea drinks (black tea, oolong tea, green tea, etc.), coffee drinks, carbonated drinks and the like.
- the beverage of the present invention is preferably a tea beverage.
- the "tea beverage” is a beverage containing an extract of tea leaves or an extract of cereals as a main component, and specifically, green tea, houjicha, blended tea, barley tea, mate tea, jasmine tea, black tea, Examples include oolong tea and Tochu tea.
- a particularly preferable tea beverage in the present invention is a tea beverage.
- the beverage of the present invention is preferably a packaged beverage that is heat-sterilized and packaged in a container. This is because the bitterness of catechins may become stronger by heating the beverage.
- the means for heat sterilization is not particularly limited, but any known means such as UHT sterilization and retort sterilization can be used.
- the container for filling the beverage is not particularly limited, but for example, a PET bottle, an aluminum can, a steel can, a paper pack, a chilled cup, a bottle and the like can be used. From the viewpoint of convenience or convenience, a container that is lightweight, easy to carry, and can be re-closed, for example, a container such as a PET bottle is preferable.
- Experiment B Effect of pH on bitterness Black tea extract (Sanphenon 90LB-OP (Taiyo Kagaku Co., Ltd.; catechins 70%) was used as catechins. Tea extract was added to water so that the concentration of catechins in the beverage was 5 ppm. Beverages were prepared by adding citric acid or sodium hydroxide to adjust the pH of the beverages as shown in the table below (Samples 1 to 5). Beverages were also added, such that Brix was ⁇ 1 for all beverages.
- Adding 40% or more and 40-800 ppm of geraniol to a beverage containing 1-500 ppm of catechins reduced unpleasant bitterness derived from catechins and made it easier to drink.
- Three specialized panels evaluated the beverage according to the following criteria, using catechins of 1 ppm as a control (sample 1) as a beverage to which phenethyl alcohol was not added. The average of the scores of the three specialist panels was calculated, and 3.0 points or less were passed. The sensory evaluation results are shown in the table below. 5 points: Stronger bitterness than the control. 4 points: Bitterness equivalent to that of the control. 3 points: Less bitterness than the control. 2 points: The bitterness is considerably less than that of the control. 1 point: No bitterness is felt.
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Abstract
An objective of the present invention is to provide a beverage containing catechins and having a pH of at least 5.0, wherein the sharp bitter taste from catechins that is perceived when drinking the beverage is reduced. The beverage contains 1-500ppm of catechins, contains at least 40ppm of linalool or at least 40ppm of geraniol or at least 0.4ppb of phenethyl alcohol, and has a pH of 5.0-8.0.
Description
本発明は、飲料に存在するカテキン類に由来する苦味を軽減することに関する。
The present invention relates to reducing bitterness derived from catechins present in beverages.
健康志向の高まりから、近年ポリフェノールの生理効果が注目され、ポリフェノールを豊富に含む飲料に対する需要が増大している。例えば、ポリフェノールの一種であるカテキン類は、コレステロール上昇抑制作用などを有することが知られているため、カテキン類を含む飲料に対するニーズが存在する。しかしながら、カテキン類は特有の苦味や渋味を有することから、飲料が飲みにくくなることがあった。例えば、より飲みやすい飲料を提供するために、アミノ酸やレバウディオサイドを用いて苦味や渋味を低減させる方法が知られている（特許文献１～２）。しかし、ｐＨが５以上の飲料一般に対して広く用いることができる技術は知られていない。
Due to heightened health consciousness, the physiological effects of polyphenols have been attracting attention in recent years, and demand for beverages rich in polyphenols is increasing. For example, catechins, which are a type of polyphenol, are known to have an effect of suppressing cholesterol elevation, and therefore there is a need for beverages containing catechins. However, since catechins have peculiar bitterness and astringency, it may be difficult to drink the beverage. For example, there is known a method of reducing bitterness and astringency by using amino acids and rebaudioside in order to provide a beverage that is easier to drink (Patent Documents 1 and 2). However, there is no known technique that can be widely used for beverages having a pH of 5 or more.
一方、香り成分によっても飲料の風味を改善し得る。リナロールはモノテルペンアルコールの一種であり、スズラン、ラベンダー、ベルガモット様の芳香を有するとされる。リナロールは、多くの植物の精油成分として見出され、例えば、ローズウッド、リナロエ、芳樟などの精油に含まれる。特許文献３には、果実風味が付与された飲料が開示されており、当該飲料はリナロールを含有する。また、特許文献４には、リナロールを含有するビール風味発泡性飲料が開示されている。
On the other hand, the flavor of the beverage can be improved by the aroma component. Linalool is a type of monoterpene alcohol and is said to have aromas of lily of the valley, lavender, and bergamot. Linalool is found as an essential oil component of many plants, and is contained in essential oils such as rosewood, linaloe, and camphor. Patent Document 3 discloses a beverage imparted with a fruit flavor, and the beverage contains linalool. Further, Patent Document 4 discloses a beer-flavored sparkling drink containing linalool.
また、ゲラニオールは、ゼラニウムやレモンなどの精油に含まれている成分であり、バラに似た芳香を持つことが知られている。ゲラニオールを用いた飲料の香味改善方法として、特許文献５には、ビール風味飲料において、ゲラニオールに対するゲラン酸の含有量を特定の比にすることによって、飲料の香りを改善する方法が開示されている。
Geraniol is a component contained in essential oils such as geranium and lemon, and is known to have a rose-like aroma. As a method for improving the flavor of a beverage using geraniol, Patent Document 5 discloses a method for improving the aroma of a beverage in a beer-flavored beverage by adjusting the content of gellan acid to geraniol to a specific ratio. ..
さらに、フェネチルアルコールは、天然に広く存在し、バラ、カーネーション、ヒヤシンス、アレッポマツ、イランイラン、ゼラニウム、ネロリ、キンコウボクなどの精油に含まれる成分である。また、フェネチルアルコールは、清酒やワインなどの酒類にも含まれることが知られている。しかし、フェネチルアルコールによる苦味軽減効果は知られていない。
Furthermore, phenethyl alcohol is widely found in nature and is a component contained in essential oils such as rose, carnation, hyacinth, aleppo pine, ylang ylang, geranium, neroli, and quince. Further, phenethyl alcohol is known to be included in alcoholic beverages such as sake and wine. However, the bitterness reducing effect of phenethyl alcohol is not known.
ｐＨ５．０以上の飲料にカテキン類を含有させると、ｐＨが５．０未満の飲料と比較して、カテキン類由来の苦味が一層強く感じられることが本発明者により見いだされた。本発明は、カテキン類を含有するｐＨ５．０以上の飲料において、飲用時に感じられるカテキン類由来の刺激的な苦味を軽減することを目的とする。
The present inventors have found that when catechins are contained in a beverage having a pH of 5.0 or more, the bitterness derived from catechins is more strongly felt than that in a beverage having a pH of less than 5.0. An object of the present invention is to reduce the pungent bitterness derived from catechins which is felt during drinking in a beverage containing catechins and having a pH of 5.0 or higher.
以上の事情に鑑み、本発明者は、飲料に関し、カテキン類の苦味の軽減に有効な成分を探索した。鋭意検討の結果、リナロール、ゲラニオール、フェネチルアルコールが当該苦味の軽減に寄与し得ることを見出した。このような知見に基づいて、本発明を完成させた。
In view of the above circumstances, the present inventors have searched beverages for an ingredient effective in reducing the bitterness of catechins. As a result of intensive studies, it was found that linalool, geraniol, and phenethyl alcohol can contribute to the reduction of the bitterness. The present invention has been completed based on such knowledge.
本発明により、以下が提供される。但し、本発明の範囲はこれに限定されない。
［１］ カテキン類を１～５００ｐｐｍ含有し、ｐＨが５．０～８．０である飲料であって、（ａ）リナロール４０ｐｐｍ以上、（ｂ）ゲラニオール４０ｐｐｍ以上、または（ｃ）フェネチルアルコール０．４ｐｐｂ以上、を含有する上記飲料。
［２］ 飲料のＢｒｉｘが１以下である、［１］の飲料。
［３］ 茶抽出物を含有する、［１］又は［２］の飲料。
［４］ カテキン類を１～５００ｐｐｍ含有し、ｐＨが５．０～８．０である飲料において、飲用時に感じられるカテキン類由来の刺激的な苦味を軽減する方法であって、
（ａ）リナロール４０ｐｐｍ以上、
（ｂ）ゲラニオール４０ｐｐｍ以上、または
（ｃ）フェネチルアルコール０．４ｐｐｂ以上、
を飲料に含有させることを含む、上記方法。 According to the present invention, the following is provided. However, the scope of the present invention is not limited to this.
[1] A beverage containing 1 to 500 ppm of catechins and having a pH of 5.0 to 8.0, wherein (a) linalool 40 ppm or more, (b) geraniol 40 ppm or more, or (c) phenethyl alcohol 0.1. The above beverage containing 4 ppb or more.
[2] The beverage of [1], wherein the beverage has a Brix of 1 or less.
[3] The beverage according to [1] or [2], which contains a tea extract.
[4] A method for reducing the pungent bitterness derived from catechins, which is felt during drinking, in a beverage containing 1 to 500 ppm of catechins and having a pH of 5.0 to 8.0,
(A) 40 ppm or more of linalool,
(B) geraniol 40 ppm or more, or (c) phenethyl alcohol 0.4 ppb or more,
The method as described above, comprising:
［１］ カテキン類を１～５００ｐｐｍ含有し、ｐＨが５．０～８．０である飲料であって、（ａ）リナロール４０ｐｐｍ以上、（ｂ）ゲラニオール４０ｐｐｍ以上、または（ｃ）フェネチルアルコール０．４ｐｐｂ以上、を含有する上記飲料。
［２］ 飲料のＢｒｉｘが１以下である、［１］の飲料。
［３］ 茶抽出物を含有する、［１］又は［２］の飲料。
［４］ カテキン類を１～５００ｐｐｍ含有し、ｐＨが５．０～８．０である飲料において、飲用時に感じられるカテキン類由来の刺激的な苦味を軽減する方法であって、
（ａ）リナロール４０ｐｐｍ以上、
（ｂ）ゲラニオール４０ｐｐｍ以上、または
（ｃ）フェネチルアルコール０．４ｐｐｂ以上、
を飲料に含有させることを含む、上記方法。 According to the present invention, the following is provided. However, the scope of the present invention is not limited to this.
[1] A beverage containing 1 to 500 ppm of catechins and having a pH of 5.0 to 8.0, wherein (a) linalool 40 ppm or more, (b) geraniol 40 ppm or more, or (c) phenethyl alcohol 0.1. The above beverage containing 4 ppb or more.
[2] The beverage of [1], wherein the beverage has a Brix of 1 or less.
[3] The beverage according to [1] or [2], which contains a tea extract.
[4] A method for reducing the pungent bitterness derived from catechins, which is felt during drinking, in a beverage containing 1 to 500 ppm of catechins and having a pH of 5.0 to 8.0,
(A) 40 ppm or more of linalool,
(B) geraniol 40 ppm or more, or (c) phenethyl alcohol 0.4 ppb or more,
The method as described above, comprising:
本発明によれば、カテキン類由来の苦味が軽減されたｐＨが５．０以上の飲料を提供することができる。本明細書において「苦味」というときは、飲用時に瞬間的に感じる、舌を刺すような刺激的な苦味を意味する。
According to the present invention, it is possible to provide a beverage having a pH of 5.0 or more in which bitterness derived from catechins is reduced. In the present specification, the term "bitterness" means an irritating bitterness such as puncturing the tongue, which is felt instantly during drinking.
本発明の飲料及び関連する方法について、以下に説明する。
特に断りがない限り、本明細書において用いられる「ｐｐｂ」及び「ｐｐｍ」は、重量／容量（ｗ／ｖ）のｐｐｂ及びｐｐｍをそれぞれ意味する。また、本明細書において下限値と上限値によって表されている数値範囲、即ち「下限値～上限値」は、それら下限値及び上限値を含む。例えば、「１～２」により表される範囲は、１及び２を含む。 The beverages of the present invention and related methods are described below.
Unless otherwise specified, "ppb" and "ppm" as used herein refer to weight/volume (w/v) ppb and ppm, respectively. In the present specification, the numerical range represented by the lower limit value and the upper limit value, that is, the “lower limit value to the upper limit value” includes the lower limit value and the upper limit value. For example, the range represented by “1-2” includes 1 and 2.
特に断りがない限り、本明細書において用いられる「ｐｐｂ」及び「ｐｐｍ」は、重量／容量（ｗ／ｖ）のｐｐｂ及びｐｐｍをそれぞれ意味する。また、本明細書において下限値と上限値によって表されている数値範囲、即ち「下限値～上限値」は、それら下限値及び上限値を含む。例えば、「１～２」により表される範囲は、１及び２を含む。 The beverages of the present invention and related methods are described below.
Unless otherwise specified, "ppb" and "ppm" as used herein refer to weight/volume (w/v) ppb and ppm, respectively. In the present specification, the numerical range represented by the lower limit value and the upper limit value, that is, the “lower limit value to the upper limit value” includes the lower limit value and the upper limit value. For example, the range represented by “1-2” includes 1 and 2.
（カテキン類）
一つの態様において、本発明の飲料は、カテキン類を含有する。
本明細書において、「カテキン類」とは、カテキン、エピカテキン、ガロカテキン、エピガロカテキン、カテキンガレート、エピカテキンガレート、ガロカテキンガレート及びエピガロカテキンガレートの総称を表す。従って、本発明の実施の形態では、カテキン類は、カテキン、エピカテキン、ガロカテキン、エピガロカテキン、カテキンガレート、エピカテキンガレート、ガロカテキンガレート及びエピガロカテキンガレートからなる群から選択される１以上を含んでいればよい。なお、確認のために記載するが、上記のカテキン類の含有量は、前記８種の各化合物の含有量の合計を意味するものとする。 (Catechins)
In one embodiment, the beverage of the present invention contains catechins.
In the present specification, “catechins” is a general term for catechin, epicatechin, gallocatechin, epigallocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate and epigallocatechin gallate. Therefore, in the embodiment of the present invention, the catechins are one or more selected from the group consisting of catechin, epicatechin, gallocatechin, epigallocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate and epigallocatechin gallate. It only needs to be included. In addition, although described for confirmation, the content of the above-mentioned catechins means the total content of the above eight kinds of compounds.
一つの態様において、本発明の飲料は、カテキン類を含有する。
本明細書において、「カテキン類」とは、カテキン、エピカテキン、ガロカテキン、エピガロカテキン、カテキンガレート、エピカテキンガレート、ガロカテキンガレート及びエピガロカテキンガレートの総称を表す。従って、本発明の実施の形態では、カテキン類は、カテキン、エピカテキン、ガロカテキン、エピガロカテキン、カテキンガレート、エピカテキンガレート、ガロカテキンガレート及びエピガロカテキンガレートからなる群から選択される１以上を含んでいればよい。なお、確認のために記載するが、上記のカテキン類の含有量は、前記８種の各化合物の含有量の合計を意味するものとする。 (Catechins)
In one embodiment, the beverage of the present invention contains catechins.
In the present specification, “catechins” is a general term for catechin, epicatechin, gallocatechin, epigallocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate and epigallocatechin gallate. Therefore, in the embodiment of the present invention, the catechins are one or more selected from the group consisting of catechin, epicatechin, gallocatechin, epigallocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate and epigallocatechin gallate. It only needs to be included. In addition, although described for confirmation, the content of the above-mentioned catechins means the total content of the above eight kinds of compounds.
本発明のカテキン類は、特に限定されないが、精製品の他、粗製品でも良く、カテキン類を含有する天然物もしくはその加工品、例えば茶抽出物やその濃縮物の形態であってもよい。カテキン類を含有する植物の抽出物又はその濃縮物は、紅茶、緑茶、烏龍茶、プーアル茶などのカメリア・シネンシスに属する茶葉類等を原料として用い、調製することができる。中でも、本発明の効果の側面から、紅茶葉より得られる抽出物を好適に用いることができる。
The catechins of the present invention are not particularly limited, but may be crude products in addition to purified products, and may be in the form of natural products containing catechins or processed products thereof, for example, tea extracts or concentrates thereof. A plant extract containing catechins or a concentrate thereof can be prepared by using tea leaves belonging to Camellia sinensis such as black tea, green tea, oolong tea, and puer tea as raw materials. Among them, from the aspect of the effects of the present invention, the extract obtained from black tea leaves can be preferably used.
本発明の飲料中のカテキン類の濃度は、１～５００ｐｐｍであり、好ましくは５～１６５ｐｐｍ、より好ましくは７～１２０ｐｐｍ、さらに好ましくは１０～１００ｐｐｍである。飲料中のカテキン類の濃度が５ｐｐｍ以上の場合、飲料における苦味が強く感じられるため、本発明による苦味の軽減効果を得る上で好ましい。また、飲料中のカテキン類の濃度が５００ｐｐｍを超える場合、本発明による苦味の軽減効果は得られるが、苦味が十分に軽減しないことがある。
The concentration of catechins in the beverage of the present invention is 1 to 500 ppm, preferably 5 to 165 ppm, more preferably 7 to 120 ppm, and further preferably 10 to 100 ppm. When the concentration of catechins in the beverage is 5 ppm or more, the bitterness in the beverage is strongly felt, which is preferable for obtaining the bitterness reducing effect according to the present invention. When the concentration of catechins in the beverage exceeds 500 ppm, the bitterness-reducing effect of the present invention can be obtained, but the bitterness may not be sufficiently reduced.
飲料中のカテキン類の濃度は、高速液体クロマトグラフィー（ＨＰＬＣ）を用いて、測定又は定量できる。測定条件は、例えば以下のように設定することができる。
・ＨＰＬＣ装置：ＴＯＳＯＨ ＨＰＬＣシステム ＬＣ８０２０ ｍｏｄｅｌ Ｉ
・カラム：TSKgel ODS80T sQA（４．６ｍｍ×１５０ｍｍ）
・カラム温度：４０℃
・移動相Ａ：水－アセトニトリル－トリフルオロ酢酸（９０：１０：０．０５）
・移動相Ｂ：水－アセトニトリル－トリフルオロ酢酸（２０：８０：０．０５）
・検出：ＵＶ２７５ｎｍ
・注入量：２０μＬ
・流速：１．０ｍＬ／ｍｉｎ．
・グラジエントプログラム（体積％）：
時間（分） ％Ａ ％Ｂ
０ １００ ０
５ ９２ ８
１１ ９０ １０
２１ ９０ １０
２２ ０ １００
２９ ０ １００
３０ １００ ０
・標準物質：カテキン、エピカテキン、ガロカテキン、エピガロカテキン、カテキンガレート、エピカテキンガレート、ガロカテキンガレート及びエピガロカテキンガレート（栗田工業株式会社、高純度試薬）。 The concentration of catechins in a beverage can be measured or quantified using high performance liquid chromatography (HPLC). The measurement conditions can be set as follows, for example.
-HPLC device: TOSOH HPLC system LC8020 model I
・Column: TSKgel ODS80T sQA (4.6 mm x 150 mm)
・Column temperature: 40℃
-Mobile phase A: water-acetonitrile-trifluoroacetic acid (90:10:0.05)
-Mobile phase B: water-acetonitrile-trifluoroacetic acid (20:80:0.05)
・Detection: UV275nm
・Injection volume: 20 μL
-Flow rate: 1.0 mL/min.
・Gradient program (% by volume):
Time (minutes) %A %B
0 100 0
5 92 8
11 90 10
21 90 10
22 0 100
29 0 100
30 100 0
-Standard substances: catechin, epicatechin, gallocatechin, epigallocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate and epigallocatechin gallate (Kurita Industry Co., Ltd., high purity reagent).
・ＨＰＬＣ装置：ＴＯＳＯＨ ＨＰＬＣシステム ＬＣ８０２０ ｍｏｄｅｌ Ｉ
・カラム：TSKgel ODS80T sQA（４．６ｍｍ×１５０ｍｍ）
・カラム温度：４０℃
・移動相Ａ：水－アセトニトリル－トリフルオロ酢酸（９０：１０：０．０５）
・移動相Ｂ：水－アセトニトリル－トリフルオロ酢酸（２０：８０：０．０５）
・検出：ＵＶ２７５ｎｍ
・注入量：２０μＬ
・流速：１．０ｍＬ／ｍｉｎ．
・グラジエントプログラム（体積％）：
時間（分） ％Ａ ％Ｂ
０ １００ ０
５ ９２ ８
１１ ９０ １０
２１ ９０ １０
２２ ０ １００
２９ ０ １００
３０ １００ ０
・標準物質：カテキン、エピカテキン、ガロカテキン、エピガロカテキン、カテキンガレート、エピカテキンガレート、ガロカテキンガレート及びエピガロカテキンガレート（栗田工業株式会社、高純度試薬）。 The concentration of catechins in a beverage can be measured or quantified using high performance liquid chromatography (HPLC). The measurement conditions can be set as follows, for example.
-HPLC device: TOSOH HPLC system LC8020 model I
・Column: TSKgel ODS80T sQA (4.6 mm x 150 mm)
・Column temperature: 40℃
-Mobile phase A: water-acetonitrile-trifluoroacetic acid (90:10:0.05)
-Mobile phase B: water-acetonitrile-trifluoroacetic acid (20:80:0.05)
・Detection: UV275nm
・Injection volume: 20 μL
-Flow rate: 1.0 mL/min.
・Gradient program (% by volume):
Time (minutes) %A %B
0 100 0
5 92 8
11 90 10
21 90 10
22 0 100
29 0 100
30 100 0
-Standard substances: catechin, epicatechin, gallocatechin, epigallocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate and epigallocatechin gallate (Kurita Industry Co., Ltd., high purity reagent).
（リナロール）
本発明の飲料は、リナロールを特定量で含有する。これにより、カテキン類由来の苦味を軽減することができる。本発明の飲料中のリナロールの含有量は、４０ｐｐｍ以上であり、好ましくは４０～１５００ｐｐｍ、好ましくは５０～５００ｐｐｍ、より好ましくは６０～４００ｐｐｍ、さらに好ましくは７０～３５０ｐｐｍである。飲料中のリナロールの含有量が４０ｐｐｍより小さいとカテキン類由来の苦味の軽減効果が不十分になることがある。 (Linalool)
The beverage of the present invention contains linalool in a specific amount. Thereby, the bitterness derived from catechins can be reduced. The content of linalool in the beverage of the present invention is 40 ppm or more, preferably 40 to 1500 ppm, preferably 50 to 500 ppm, more preferably 60 to 400 ppm, further preferably 70 to 350 ppm. If the content of linalool in the beverage is less than 40 ppm, the effect of reducing the bitterness derived from catechins may be insufficient.
本発明の飲料は、リナロールを特定量で含有する。これにより、カテキン類由来の苦味を軽減することができる。本発明の飲料中のリナロールの含有量は、４０ｐｐｍ以上であり、好ましくは４０～１５００ｐｐｍ、好ましくは５０～５００ｐｐｍ、より好ましくは６０～４００ｐｐｍ、さらに好ましくは７０～３５０ｐｐｍである。飲料中のリナロールの含有量が４０ｐｐｍより小さいとカテキン類由来の苦味の軽減効果が不十分になることがある。 (Linalool)
The beverage of the present invention contains linalool in a specific amount. Thereby, the bitterness derived from catechins can be reduced. The content of linalool in the beverage of the present invention is 40 ppm or more, preferably 40 to 1500 ppm, preferably 50 to 500 ppm, more preferably 60 to 400 ppm, further preferably 70 to 350 ppm. If the content of linalool in the beverage is less than 40 ppm, the effect of reducing the bitterness derived from catechins may be insufficient.
本発明の飲料においては、カテキン類含有量に対するリナロール含有量の比率（リナロール含有量／カテキン類含有量）は、特に限定されないが、例えば４以上であってよく、好ましくは７以上であってもよい。
In the beverage of the present invention, the ratio of the linalool content to the catechins content (linalool content/catechins content) is not particularly limited, but may be, for example, 4 or more, and preferably 7 or more. Good.
本発明の飲料中のリナロールの含有量は、公知のＧＣ－ＭＳ法にて測定できる。ただし、本発明においては、カラムに高極性カラム（アジレントテクノロジーズ社製、ＤＢ－ＷａｘＵＩ）、抽出法に固相マイクロ抽出法（ＣＴＣアナリティクス社製、ＳＰＭＥ－ＡｒｒｏｗＣａｒｂｏｎ ＷＲ／ＰＤＭＳ）、検出器に高分解能質量分析装置（サーモフィッシャーサイエンティフィック社製、Ｑ Ｅｘａｃｔｉｖｅ ＧＣ Ｏｒｂｉｔｒａｐ）を用いるのがよい。
The content of linalool in the beverage of the present invention can be measured by a known GC-MS method. However, in the present invention, the column is a high polarity column (Agilent Technologies, DB-WaxUI), the extraction method is a solid phase microextraction method (CTC Analytics, SPME-ArrowCarbonWR/PDMS), and the detector has a high resolution. It is recommended to use a mass spectrometer (Q Exactive GC Orbitrap manufactured by Thermo Fisher Scientific).
本発明で用いるリナロールは、特に限定されないが、精製品の他、粗製品であってもよい。例えば、リナロールを含有する天然物又はその加工品（植物抽出物、精油、植物の発酵物、これらの濃縮物等）であってもよい。より具体的な例として、リナロールを含有する香料の他、果汁やエキス等を挙げることができる。飲料への添加が少量で済むことから、香料が好ましい一例である。
The linalool used in the present invention is not particularly limited, but may be a refined product or a crude product. For example, it may be a natural product containing linalool or a processed product thereof (a plant extract, an essential oil, a fermented product of a plant, a concentrate thereof, or the like). More specific examples include fruit juices and extracts in addition to flavors containing linalool. A fragrance is one preferable example because it can be added to a beverage in a small amount.
（ゲラニオール）
一つの態様において、本発明の飲料は、ゲラニオールを特定量で含有する。これにより、カテキン類由来の苦味を軽減することができる。本発明の飲料中のゲラニオールの含有量は、４０ｐｐｍ以上であり、好ましくは４０～８００ｐｐｍ、好ましくは５０～７００ｐｐｍ、より好ましくは６０～６００ｐｐｍ、さらに好ましくは７０～５００ｐｐｍである。飲料中のゲラニオールの含有量が４０ｐｐｍより小さいとガレート型カテキン由来の苦味の軽減効果が不十分になることがある。一方、飲料中のゲラニオールの含有量が８００ｐｐｍを超えるとゲラニオールの風味が強くなりすぎて飲料自体の味が損なわれるおそれがある。 (Geranior)
In one embodiment, the beverage of the present invention contains geraniol in a specific amount. Thereby, the bitterness derived from catechins can be reduced. The content of geraniol in the beverage of the present invention is 40 ppm or more, preferably 40 to 800 ppm, preferably 50 to 700 ppm, more preferably 60 to 600 ppm, and further preferably 70 to 500 ppm. If the content of geraniol in the beverage is less than 40 ppm, the effect of reducing the bitterness derived from gallate-type catechin may be insufficient. On the other hand, if the content of geraniol in the beverage exceeds 800 ppm, the flavor of geraniol becomes too strong, and the taste of the beverage itself may be impaired.
一つの態様において、本発明の飲料は、ゲラニオールを特定量で含有する。これにより、カテキン類由来の苦味を軽減することができる。本発明の飲料中のゲラニオールの含有量は、４０ｐｐｍ以上であり、好ましくは４０～８００ｐｐｍ、好ましくは５０～７００ｐｐｍ、より好ましくは６０～６００ｐｐｍ、さらに好ましくは７０～５００ｐｐｍである。飲料中のゲラニオールの含有量が４０ｐｐｍより小さいとガレート型カテキン由来の苦味の軽減効果が不十分になることがある。一方、飲料中のゲラニオールの含有量が８００ｐｐｍを超えるとゲラニオールの風味が強くなりすぎて飲料自体の味が損なわれるおそれがある。 (Geranior)
In one embodiment, the beverage of the present invention contains geraniol in a specific amount. Thereby, the bitterness derived from catechins can be reduced. The content of geraniol in the beverage of the present invention is 40 ppm or more, preferably 40 to 800 ppm, preferably 50 to 700 ppm, more preferably 60 to 600 ppm, and further preferably 70 to 500 ppm. If the content of geraniol in the beverage is less than 40 ppm, the effect of reducing the bitterness derived from gallate-type catechin may be insufficient. On the other hand, if the content of geraniol in the beverage exceeds 800 ppm, the flavor of geraniol becomes too strong, and the taste of the beverage itself may be impaired.
本発明の飲料においては、カテキン類含有量に対するゲラニオール含有量の比率（ゲラニオール含有量／カテキン類含有量）は、特に限定されないが、例えば４以上であってよく、好ましくは７以上であってもよい。
In the beverage of the present invention, the ratio of the geraniol content to the catechins content (geraniol content/catechins content) is not particularly limited, but may be, for example, 4 or more, and preferably 7 or more. Good.
本発明の飲料中のゲラニオールの含有量は、公知のＧＣ－ＭＳ法にて測定できる。ただし、本発明においては、カラムに高極性カラム（アジレントテクノロジーズ社製、ＤＢ－ＷａｘＵＩ）、抽出法に固相マイクロ抽出法（ＣＴＣアナリティクス社製、ＳＰＭＥ－ＡｒｒｏｗＣａｒｂｏｎ ＷＲ／ＰＤＭＳ）、検出器に高分解能質量分析装置（サーモフィッシャーサイエンティフィック社製、Ｑ Ｅｘａｃｔｉｖｅ ＧＣ Ｏｒｂｉｔｒａｐ）を用いるのがよい。
The content of geraniol in the beverage of the present invention can be measured by a known GC-MS method. However, in the present invention, the column is a high polarity column (Agilent Technologies, DB-WaxUI), the extraction method is a solid phase microextraction method (CTC Analytics, SPME-ArrowCarbonWR/PDMS), and the detector has a high resolution. It is recommended to use a mass spectrometer (Q Exactive GC Orbitrap manufactured by Thermo Fisher Scientific).
本発明で用いるゲラニオールは、特に限定されないが、精製品の他、粗製品であってもよい。例えば、ゲラニオールを含有する天然物又はその加工品（植物抽出物、精油、植物の発酵物、これらの濃縮物等）であってもよい。より具体的な例として、ゲラニオールを含有する香料の他、果汁やエキス等を挙げることができる。飲料への添加が少量で済むことから、香料が好ましい一例である。
The geraniol used in the present invention is not particularly limited, but may be a crude product as well as a purified product. For example, it may be a natural product containing geraniol or a processed product thereof (plant extract, essential oil, fermented product of plant, concentrated product thereof, etc.). More specific examples include fragrances containing geraniol, as well as fruit juices and extracts. A fragrance is one preferable example because it can be added to a beverage in a small amount.
（フェネチルアルコール）
一つの態様において、本発明の飲料は、フェネチルアルコールを特定量で含有する。これにより、カテキン類由来の苦味を軽減することができる。本発明の飲料中のフェネチルアルコールの含有量は、０．４ｐｐｂ以上であり、好ましくは０．４～５ｐｐｂ、好ましくは０．５～４ｐｐｂ、より好ましくは０．６～３ｐｐｂ、さらに好ましくは０．７～２ｐｐｂである。飲料中のフェネチルアルコールの含有量が０．４ｐｐｂより小さいとカテキン類由来の苦味の軽減効果が不十分になることがある。一方、飲料中のフェネチルアルコールの含有量が５ｐｐｂを超えるとフェネチルアルコールの風味が強くなりすぎて飲料自体の味が損なわれるおそれがある。 (Phenethyl alcohol)
In one embodiment, the beverage of the present invention contains phenethyl alcohol in a specific amount. Thereby, the bitterness derived from catechins can be reduced. The content of phenethyl alcohol in the beverage of the present invention is 0.4 ppb or more, preferably 0.4 to 5 ppb, preferably 0.5 to 4 ppb, more preferably 0.6 to 3 ppb, still more preferably 0. It is 7 to 2 ppb. If the content of phenethyl alcohol in the beverage is less than 0.4 ppb, the effect of reducing the bitterness derived from catechins may be insufficient. On the other hand, if the content of phenethyl alcohol in the beverage exceeds 5 ppb, the flavor of phenethyl alcohol becomes too strong, and the taste of the beverage itself may be impaired.
一つの態様において、本発明の飲料は、フェネチルアルコールを特定量で含有する。これにより、カテキン類由来の苦味を軽減することができる。本発明の飲料中のフェネチルアルコールの含有量は、０．４ｐｐｂ以上であり、好ましくは０．４～５ｐｐｂ、好ましくは０．５～４ｐｐｂ、より好ましくは０．６～３ｐｐｂ、さらに好ましくは０．７～２ｐｐｂである。飲料中のフェネチルアルコールの含有量が０．４ｐｐｂより小さいとカテキン類由来の苦味の軽減効果が不十分になることがある。一方、飲料中のフェネチルアルコールの含有量が５ｐｐｂを超えるとフェネチルアルコールの風味が強くなりすぎて飲料自体の味が損なわれるおそれがある。 (Phenethyl alcohol)
In one embodiment, the beverage of the present invention contains phenethyl alcohol in a specific amount. Thereby, the bitterness derived from catechins can be reduced. The content of phenethyl alcohol in the beverage of the present invention is 0.4 ppb or more, preferably 0.4 to 5 ppb, preferably 0.5 to 4 ppb, more preferably 0.6 to 3 ppb, still more preferably 0. It is 7 to 2 ppb. If the content of phenethyl alcohol in the beverage is less than 0.4 ppb, the effect of reducing the bitterness derived from catechins may be insufficient. On the other hand, if the content of phenethyl alcohol in the beverage exceeds 5 ppb, the flavor of phenethyl alcohol becomes too strong, and the taste of the beverage itself may be impaired.
本発明の飲料においては、カテキン類含有量に対するフェネチルアルコール含有量の比率（フェネチルアルコール含有量／カテキン類含有量）は、特に限定されないが、例えば０．００００４以上であってよく、好ましくは０．００００７以上であってもよい。
In the beverage of the present invention, the ratio of the phenethyl alcohol content to the catechins content (phenethyl alcohol content/catechins content) is not particularly limited, but may be, for example, 0.00004 or more, preferably 0. It may be 00007 or more.
本発明の飲料中のフェネチルアルコールの含有量は、公知のＧＣ－ＭＳ法にて測定できる。ただし、本発明においては、カラムに高極性カラム（アジレントテクノロジーズ社製、ＤＢ－ＷａｘＵＩ）、抽出法に固相マイクロ抽出法（ＣＴＣアナリティクス社製、ＳＰＭＥ－ＡｒｒｏｗＣａｒｂｏｎ ＷＲ／ＰＤＭＳ）、検出器に高分解能質量分析装置（サーモフィッシャーサイエンティフィック社製、Ｑ Ｅｘａｃｔｉｖｅ ＧＣ Ｏｒｂｉｔｒａｐ）を用いるのがよい。
The content of phenethyl alcohol in the beverage of the present invention can be measured by a known GC-MS method. However, in the present invention, the column is a high polarity column (Agilent Technologies, DB-WaxUI), the extraction method is a solid phase microextraction method (CTC Analytics, SPME-ArrowCarbonWR/PDMS), and the detector has a high resolution. It is recommended to use a mass spectrometer (Q Exactive GC Orbitrap manufactured by Thermo Fisher Scientific).
本発明で用いるフェネチルアルコールは、特に限定されないが、精製品の他、粗製品であってもよい。例えば、フェネチルアルコールを含有する天然物又はその加工品（植物抽出物、精油、植物の発酵物、これらの濃縮物等）であってもよい。より具体的な例として、フェネチルアルコールを含有する香料の他、果汁やエキス等を挙げることができる。飲料への添加が少量で済むことから、香料が好ましい一例である。
The phenethyl alcohol used in the present invention is not particularly limited, but may be a crude product as well as a purified product. For example, it may be a natural product containing phenethyl alcohol or a processed product thereof (a plant extract, an essential oil, a fermented product of a plant, a concentrate thereof, or the like). More specific examples include fruit juices and extracts in addition to fragrances containing phenethyl alcohol. A fragrance is one preferable example because it can be added to a beverage in a small amount.
（ｐＨ）
本発明の飲料のｐＨは５．０～８．０であり、好ましくは５．５～７．５である。飲料のｐＨが５．０未満である場合は、飲料中の酸味成分により、苦味がマスキングされることがある。しかし、飲料のｐＨが５．０以上である場合は、マスキング成分として作用する酸味成分が少ないために苦味が顕著に知覚され得るため、本発明による苦味の軽減効果を得る上で好ましい。飲料のｐＨ調整は、クエン酸ナトリウム、水酸化ナトリウム、重曹等のｐＨ調整剤を用いて適宜行うことができる。飲料のｐＨは市販のｐＨメーターを使用して容易に測定することができる。 (PH)
The beverage of the present invention has a pH of 5.0 to 8.0, preferably 5.5 to 7.5. When the pH of the beverage is less than 5.0, the bitterness may be masked by the sour component in the beverage. However, when the pH of the beverage is 5.0 or more, the bitterness can be noticed remarkably because the sourness component acting as a masking component is small, which is preferable in obtaining the bitterness reducing effect of the present invention. The pH of the beverage can be adjusted using a pH adjusting agent such as sodium citrate, sodium hydroxide and sodium bicarbonate. The pH of the beverage can be easily measured using a commercially available pH meter.
本発明の飲料のｐＨは５．０～８．０であり、好ましくは５．５～７．５である。飲料のｐＨが５．０未満である場合は、飲料中の酸味成分により、苦味がマスキングされることがある。しかし、飲料のｐＨが５．０以上である場合は、マスキング成分として作用する酸味成分が少ないために苦味が顕著に知覚され得るため、本発明による苦味の軽減効果を得る上で好ましい。飲料のｐＨ調整は、クエン酸ナトリウム、水酸化ナトリウム、重曹等のｐＨ調整剤を用いて適宜行うことができる。飲料のｐＨは市販のｐＨメーターを使用して容易に測定することができる。 (PH)
The beverage of the present invention has a pH of 5.0 to 8.0, preferably 5.5 to 7.5. When the pH of the beverage is less than 5.0, the bitterness may be masked by the sour component in the beverage. However, when the pH of the beverage is 5.0 or more, the bitterness can be noticed remarkably because the sourness component acting as a masking component is small, which is preferable in obtaining the bitterness reducing effect of the present invention. The pH of the beverage can be adjusted using a pH adjusting agent such as sodium citrate, sodium hydroxide and sodium bicarbonate. The pH of the beverage can be easily measured using a commercially available pH meter.
（Ｂｒｉｘ）
本発明の飲料のＢｒｉｘ（ブリックス）は、特に限定されないが、１以下であることが好ましい。理論に拘束されないが、Ｂｒｉｘが１以下である場合、苦味のマスキング成分として作用する可溶性固形分が少ないために、カテキン類の苦味が顕著に感じられることが考えられるため、本発明による苦味の軽減効果を得る上で好ましい。Ｂｒｉｘは、糖度計や屈折計などを用いて得られるＢｒｉｘ値によって評価することができる。ブリックス値は、２０℃で測定された屈折率を、ＩＣＵＭＳＡ（国際砂糖分析統一委員会）の換算表に基づいてショ糖溶液の質量／質量パーセントに換算した値である。単位は「°Ｂｘ」、「％」または「度」で表示される。 (Brix)
The Brix of the beverage of the present invention is not particularly limited, but is preferably 1 or less. Without being bound by theory, when Brix is 1 or less, it is considered that the bitterness of catechins is noticeable due to the small amount of soluble solids that act as a bitterness-masking component. It is preferable for obtaining the effect. Brix can be evaluated by the Brix value obtained by using a sugar meter or a refractometer. The Brix value is a value obtained by converting the refractive index measured at 20° C. into the mass/mass percent of the sucrose solution based on the conversion table of ICUMSA (International Commission on Unification of Sugar Analysis). The unit is displayed as “°Bx”, “%” or “degree”.
本発明の飲料のＢｒｉｘ（ブリックス）は、特に限定されないが、１以下であることが好ましい。理論に拘束されないが、Ｂｒｉｘが１以下である場合、苦味のマスキング成分として作用する可溶性固形分が少ないために、カテキン類の苦味が顕著に感じられることが考えられるため、本発明による苦味の軽減効果を得る上で好ましい。Ｂｒｉｘは、糖度計や屈折計などを用いて得られるＢｒｉｘ値によって評価することができる。ブリックス値は、２０℃で測定された屈折率を、ＩＣＵＭＳＡ（国際砂糖分析統一委員会）の換算表に基づいてショ糖溶液の質量／質量パーセントに換算した値である。単位は「°Ｂｘ」、「％」または「度」で表示される。 (Brix)
The Brix of the beverage of the present invention is not particularly limited, but is preferably 1 or less. Without being bound by theory, when Brix is 1 or less, it is considered that the bitterness of catechins is noticeable due to the small amount of soluble solids that act as a bitterness-masking component. It is preferable for obtaining the effect. Brix can be evaluated by the Brix value obtained by using a sugar meter or a refractometer. The Brix value is a value obtained by converting the refractive index measured at 20° C. into the mass/mass percent of the sucrose solution based on the conversion table of ICUMSA (International Commission on Unification of Sugar Analysis). The unit is displayed as “°Bx”, “%” or “degree”.
（その他原料）
本発明の飲料には、上記に示した各種成分に加えて、飲料に一般的に用いられる成分を配合することができる。例えば、限定されないが、香料、糖類、酸味料、栄養強化剤、酸化防止剤、乳化剤、保存料、エキス類、食物繊維、品質安定剤などを、本発明の効果を損なわない範囲で添加することができる。 (Other raw materials)
In addition to the above-mentioned various components, the beverage of the present invention can be blended with components generally used in beverages. For example, without limitation, flavoring agents, sugars, acidulants, nutrient enhancers, antioxidants, emulsifiers, preservatives, extracts, dietary fiber, quality stabilizers, etc. should be added within a range that does not impair the effects of the present invention. You can
本発明の飲料には、上記に示した各種成分に加えて、飲料に一般的に用いられる成分を配合することができる。例えば、限定されないが、香料、糖類、酸味料、栄養強化剤、酸化防止剤、乳化剤、保存料、エキス類、食物繊維、品質安定剤などを、本発明の効果を損なわない範囲で添加することができる。 (Other raw materials)
In addition to the above-mentioned various components, the beverage of the present invention can be blended with components generally used in beverages. For example, without limitation, flavoring agents, sugars, acidulants, nutrient enhancers, antioxidants, emulsifiers, preservatives, extracts, dietary fiber, quality stabilizers, etc. should be added within a range that does not impair the effects of the present invention. You can
（飲料）
本発明の飲料は、清涼飲料であれば特に限定されない。例えば、栄養飲料、機能性飲料、フレーバードウォーター（ニアウォーター）系飲料、茶系飲料（紅茶、ウーロン茶、緑茶等）、コーヒー飲料、炭酸飲料などいずれであってもよい。本発明の飲料は、一実施形態において、茶飲料であることが好ましい。ここで「茶飲料」とは、茶葉の抽出物や穀類の抽出物を主成分として含有する飲料であり、具体的には、緑茶、ほうじ茶、ブレンド茶、麦茶、マテ茶、ジャスミン茶、紅茶、ウーロン茶、杜仲茶などが挙げられる。本発明において特に好ましい茶飲料は、紅茶飲料である。 (Beverage)
The beverage of the present invention is not particularly limited as long as it is a soft drink. For example, it may be any of nutritional drinks, functional drinks, flavored water (near water) drinks, tea drinks (black tea, oolong tea, green tea, etc.), coffee drinks, carbonated drinks and the like. In one embodiment, the beverage of the present invention is preferably a tea beverage. Here, the "tea beverage" is a beverage containing an extract of tea leaves or an extract of cereals as a main component, and specifically, green tea, houjicha, blended tea, barley tea, mate tea, jasmine tea, black tea, Examples include oolong tea and Tochu tea. A particularly preferable tea beverage in the present invention is a tea beverage.
本発明の飲料は、清涼飲料であれば特に限定されない。例えば、栄養飲料、機能性飲料、フレーバードウォーター（ニアウォーター）系飲料、茶系飲料（紅茶、ウーロン茶、緑茶等）、コーヒー飲料、炭酸飲料などいずれであってもよい。本発明の飲料は、一実施形態において、茶飲料であることが好ましい。ここで「茶飲料」とは、茶葉の抽出物や穀類の抽出物を主成分として含有する飲料であり、具体的には、緑茶、ほうじ茶、ブレンド茶、麦茶、マテ茶、ジャスミン茶、紅茶、ウーロン茶、杜仲茶などが挙げられる。本発明において特に好ましい茶飲料は、紅茶飲料である。 (Beverage)
The beverage of the present invention is not particularly limited as long as it is a soft drink. For example, it may be any of nutritional drinks, functional drinks, flavored water (near water) drinks, tea drinks (black tea, oolong tea, green tea, etc.), coffee drinks, carbonated drinks and the like. In one embodiment, the beverage of the present invention is preferably a tea beverage. Here, the "tea beverage" is a beverage containing an extract of tea leaves or an extract of cereals as a main component, and specifically, green tea, houjicha, blended tea, barley tea, mate tea, jasmine tea, black tea, Examples include oolong tea and Tochu tea. A particularly preferable tea beverage in the present invention is a tea beverage.
本発明の飲料は、加熱殺菌され、容器に詰められた状態の容器詰飲料であることが好ましい。飲料が加熱されることにより、カテキン類の苦味がより強くなる可能性があるからである。加熱殺菌の手段は特に限定されないが、例えばＵＨＴ殺菌及びレトルト殺菌等、公知のいずれの手段を用いることができる。飲料を充填する容器は、特に限定されないが、例えば、ＰＥＴボトル、アルミ缶、スチール缶、紙パック、チルドカップ、瓶などを用いることができる。手軽ないし利便性の側面からみれば、軽量で持ち運びが容易であり、かつ再栓が可能である容器、例えば、ＰＥＴボトルのような容器が好ましい。
The beverage of the present invention is preferably a packaged beverage that is heat-sterilized and packaged in a container. This is because the bitterness of catechins may become stronger by heating the beverage. The means for heat sterilization is not particularly limited, but any known means such as UHT sterilization and retort sterilization can be used. The container for filling the beverage is not particularly limited, but for example, a PET bottle, an aluminum can, a steel can, a paper pack, a chilled cup, a bottle and the like can be used. From the viewpoint of convenience or convenience, a container that is lightweight, easy to carry, and can be re-closed, for example, a container such as a PET bottle is preferable.
以下、実験例を示して本発明の詳細を具体的に説明するが、本発明はこれに限定されるものではない。また、本明細書において、特に記載しない限り、数値範囲はその端点を含むものとして記載される。
The details of the present invention will be specifically described below by showing experimental examples, but the present invention is not limited thereto. Further, in the present specification, unless otherwise stated, the numerical range is described as including its endpoints.
実験Ａ１．ｐＨの苦味に対する影響
カテキン類として、紅茶抽出物（サンフェノン９０ＬＢ－ＯＰ（太陽化学株式会社；カテキン類７０％）を用いた。飲料中のカテキン類濃度が５ｐｐｍとなるように水にチャ抽出物を添加し飲料を調製した。クエン酸又は水酸化ナトリウムを用いて飲料のｐＨを下表に示すように調整した（サンプル１～５）。また、このように調製した飲料に、さらにリナロールを３００ｐｐｍとなるように添加した飲料も調製した。Ｂｒｉｘは全ての飲料で１以下であった。 Experiment A1. Effect of pH on bitterness Black tea extract (Sanphenon 90LB-OP (Taiyo Kagaku Co., Ltd.; catechins 70%) was used as catechins. Tea extract was added to water so that the concentration of catechins in the beverage was 5 ppm. A drink was prepared by adding citric acid or sodium hydroxide, and the pH of the drink was adjusted as shown in the table below (Samples 1 to 5). Beverages were also added, such that Brix was <1 for all beverages.
カテキン類として、紅茶抽出物（サンフェノン９０ＬＢ－ＯＰ（太陽化学株式会社；カテキン類７０％）を用いた。飲料中のカテキン類濃度が５ｐｐｍとなるように水にチャ抽出物を添加し飲料を調製した。クエン酸又は水酸化ナトリウムを用いて飲料のｐＨを下表に示すように調整した（サンプル１～５）。また、このように調製した飲料に、さらにリナロールを３００ｐｐｍとなるように添加した飲料も調製した。Ｂｒｉｘは全ての飲料で１以下であった。 Experiment A1. Effect of pH on bitterness Black tea extract (Sanphenon 90LB-OP (Taiyo Kagaku Co., Ltd.; catechins 70%) was used as catechins. Tea extract was added to water so that the concentration of catechins in the beverage was 5 ppm. A drink was prepared by adding citric acid or sodium hydroxide, and the pH of the drink was adjusted as shown in the table below (Samples 1 to 5). Beverages were also added, such that Brix was <1 for all beverages.
それぞれの飲料について、苦味に関する評価を行った。以下の基準に沿って、専門パネル３名が各自で苦味を評価した後、パネル全員で協議して最終的な評価を決定した。
○：苦味をほとんど感じない
△：苦味を少し感じる
×：苦味を強く感じる Each beverage was evaluated for bitterness. According to the following criteria, three expert panelists evaluated bitterness by themselves, and then all panelists discussed and decided the final evaluation.
○: almost no bitterness △: slightly bitterness ×: strongly bitterness
○：苦味をほとんど感じない
△：苦味を少し感じる
×：苦味を強く感じる Each beverage was evaluated for bitterness. According to the following criteria, three expert panelists evaluated bitterness by themselves, and then all panelists discussed and decided the final evaluation.
○: almost no bitterness △: slightly bitterness ×: strongly bitterness
結果を下表に示す。リナロールを添加していない飲料の評価結果より、カテキン類由来の不快な苦味は、飲料のｐＨが５．０以上のときに知覚されることがわかった。これらの飲料にリナロールを添加すると、不快な苦味が軽減されることが示された。
The results are shown in the table below. From the evaluation results of the beverage to which linalool was not added, it was found that the unpleasant bitterness derived from catechins was perceived when the pH of the beverage was 5.0 or higher. The addition of linalool to these beverages has been shown to reduce unpleasant bitterness.
一方、ｐＨ３．５の飲料では、カテキン類由来の不快な苦味はあまり問題にならないことがわかった。また、この飲料にリナロールを添加しても苦味の強さは変わらないこともわかった。
On the other hand, it was found that the unpleasant bitterness derived from catechins does not matter so much for beverages with pH 3.5. It was also found that addition of linalool to this beverage did not change the bitterness intensity.
実験Ａ２．カテキン類とリナロールの含有量の苦味に対する影響
水に紅茶抽出物とリナロールを添加し、カテキン類とリナロールの濃度を下表の濃度となるように調整し、各飲料を調製した。調製した飲料を５００ｍｌ容量のＰＥＴ容器に充填した。調製した飲料のｐＨは５．９であった。Ｂｒｉｘは全ての飲料で１以下であった。 Experiment A2. Effect of catechins and linalool contents on bitterness Black tea extract and linalool were added to water, and the concentrations of catechins and linalool were adjusted to the concentrations shown in the table below to prepare beverages. The prepared beverage was filled in a PET container having a capacity of 500 ml. The pH of the prepared beverage was 5.9. Brix was less than 1 for all beverages.
水に紅茶抽出物とリナロールを添加し、カテキン類とリナロールの濃度を下表の濃度となるように調整し、各飲料を調製した。調製した飲料を５００ｍｌ容量のＰＥＴ容器に充填した。調製した飲料のｐＨは５．９であった。Ｂｒｉｘは全ての飲料で１以下であった。 Experiment A2. Effect of catechins and linalool contents on bitterness Black tea extract and linalool were added to water, and the concentrations of catechins and linalool were adjusted to the concentrations shown in the table below to prepare beverages. The prepared beverage was filled in a PET container having a capacity of 500 ml. The pH of the prepared beverage was 5.9. Brix was less than 1 for all beverages.
調製した飲料の苦味の強さに関して官能評価を行った。専門パネル３名が、カテキン類を１ｐｐｍ、リナロールを添加していない飲料をコントロール（サンプル１）として、以下の基準に沿って評価を行った。３名の専門パネルの点数の平均を算出し、３．０点以下を合格とした。官能評価結果を下表に示した。
５点：コントロールと比較して苦味が強い。
４点：コントロールと同等の苦味がある。
３点：コントロールと比較して、苦味が少ない。
２点：コントロールと比較して、苦味がかなり少ない。
１点：苦味を感じない。 A sensory evaluation was performed on the bitterness of the prepared beverage. Three specialized panels evaluated the catechins according to the following criteria using 1 ppm of catechins and a beverage to which linalool was not added as a control (Sample 1). The average of the scores of the three specialist panels was calculated, and 3.0 points or less were passed. The sensory evaluation results are shown in the table below.
5 points: Stronger bitterness than the control.
4 points: Bitterness equivalent to that of the control.
3 points: Less bitterness than the control.
2 points: The bitterness is considerably less than that of the control.
1 point: No bitterness is felt.
５点：コントロールと比較して苦味が強い。
４点：コントロールと同等の苦味がある。
３点：コントロールと比較して、苦味が少ない。
２点：コントロールと比較して、苦味がかなり少ない。
１点：苦味を感じない。 A sensory evaluation was performed on the bitterness of the prepared beverage. Three specialized panels evaluated the catechins according to the following criteria using 1 ppm of catechins and a beverage to which linalool was not added as a control (Sample 1). The average of the scores of the three specialist panels was calculated, and 3.0 points or less were passed. The sensory evaluation results are shown in the table below.
5 points: Stronger bitterness than the control.
4 points: Bitterness equivalent to that of the control.
3 points: Less bitterness than the control.
2 points: The bitterness is considerably less than that of the control.
1 point: No bitterness is felt.
カテキン類を１～５００ｐｐｍ含有する飲料に対して、リナロールを４０ｐｐｍ以上、４０～１５００ｐｐｍ添加すると、カテキン類に由来する不快な苦味が軽減され、飲みやすくなった。
When 40 to 1500 ppm of linalool was added to a beverage containing 1 to 500 ppm of catechins, unpleasant bitterness derived from catechins was reduced and it became easier to drink.
実験Ｂ１．ｐＨの苦味に対する影響
カテキン類として、紅茶抽出物（サンフェノン９０ＬＢ－ＯＰ（太陽化学株式会社；カテキン類７０％）を用いた。飲料中のカテキン類濃度が５ｐｐｍとなるように水にチャ抽出物を添加し飲料を調製した。クエン酸又は水酸化ナトリウムを用いて飲料のｐＨを下表に示すように調整した（サンプル１～５）。また、このように調製した飲料に、さらにゲラニオールを４０ｐｐｍとなるように添加した飲料も調製した。Ｂｒｉｘは全ての飲料で１以下であった。 Experiment B1. Effect of pH on bitterness Black tea extract (Sanphenon 90LB-OP (Taiyo Kagaku Co., Ltd.; catechins 70%) was used as catechins. Tea extract was added to water so that the concentration of catechins in the beverage was 5 ppm. Beverages were prepared by adding citric acid or sodium hydroxide to adjust the pH of the beverages as shown in the table below (Samples 1 to 5). Beverages were also added, such that Brix was <1 for all beverages.
カテキン類として、紅茶抽出物（サンフェノン９０ＬＢ－ＯＰ（太陽化学株式会社；カテキン類７０％）を用いた。飲料中のカテキン類濃度が５ｐｐｍとなるように水にチャ抽出物を添加し飲料を調製した。クエン酸又は水酸化ナトリウムを用いて飲料のｐＨを下表に示すように調整した（サンプル１～５）。また、このように調製した飲料に、さらにゲラニオールを４０ｐｐｍとなるように添加した飲料も調製した。Ｂｒｉｘは全ての飲料で１以下であった。 Experiment B1. Effect of pH on bitterness Black tea extract (Sanphenon 90LB-OP (Taiyo Kagaku Co., Ltd.; catechins 70%) was used as catechins. Tea extract was added to water so that the concentration of catechins in the beverage was 5 ppm. Beverages were prepared by adding citric acid or sodium hydroxide to adjust the pH of the beverages as shown in the table below (Samples 1 to 5). Beverages were also added, such that Brix was <1 for all beverages.
それぞれの飲料について、苦味に関する評価を行った。以下の基準に沿って、専門パネル３名が各自で苦味を評価した後、パネル全員で協議して最終的な評価を決定した。
○：苦味をほとんど感じない
△：苦味を少し感じる
×：苦味を強く感じる Each beverage was evaluated for bitterness. According to the following criteria, three expert panelists evaluated bitterness by themselves, and then all panelists discussed and decided the final evaluation.
○: almost no bitterness △: slightly bitterness ×: strongly bitterness
○：苦味をほとんど感じない
△：苦味を少し感じる
×：苦味を強く感じる Each beverage was evaluated for bitterness. According to the following criteria, three expert panelists evaluated bitterness by themselves, and then all panelists discussed and decided the final evaluation.
○: almost no bitterness △: slightly bitterness ×: strongly bitterness
結果を下表に示す。ゲラニオールを添加していない飲料の評価結果より、カテキン類由来の不快な苦味は、飲料のｐＨが５．０以上のときに知覚されることがわかった。これらの飲料にゲラニオールを添加すると、不快な苦味が軽減されることが示された。
The results are shown in the table below. From the evaluation results of the beverage to which geraniol was not added, it was found that the unpleasant bitterness derived from catechins was perceived when the pH of the beverage was 5.0 or more. The addition of geraniol to these beverages has been shown to reduce unpleasant bitterness.
一方、ｐＨ３．５の飲料では、ガレート型カテキン由来の不快な苦味はあまり問題にならないことがわかった。また、この飲料にゲラニオールを添加しても苦味の強さは変わらないこともわかった。
On the other hand, it was found that the unpleasant bitterness derived from gallate-type catechin does not matter so much in the beverage having pH 3.5. It was also found that the addition of geraniol to this beverage did not change the bitterness intensity.
実験Ｂ２．カテキン類とゲラニオールの含有量の苦味に対する影響
水に紅茶抽出物とゲラニオールを添加し、カテキン類とゲラニオールの濃度を下表の濃度となるように調整し、各飲料を調製した。調製した飲料を５００ｍｌ容量のＰＥＴ容器に充填した。調製した飲料のｐＨは５．９であった。Ｂｒｉｘは全ての飲料で１以下であった。 Experiment B2. Effect of contents of catechins and geraniol on bitterness Black tea extract and geraniol were added to water, and the concentrations of catechins and geraniol were adjusted to the concentrations shown in the table below to prepare beverages. The prepared beverage was filled in a PET container having a capacity of 500 ml. The pH of the prepared beverage was 5.9. Brix was less than 1 for all beverages.
水に紅茶抽出物とゲラニオールを添加し、カテキン類とゲラニオールの濃度を下表の濃度となるように調整し、各飲料を調製した。調製した飲料を５００ｍｌ容量のＰＥＴ容器に充填した。調製した飲料のｐＨは５．９であった。Ｂｒｉｘは全ての飲料で１以下であった。 Experiment B2. Effect of contents of catechins and geraniol on bitterness Black tea extract and geraniol were added to water, and the concentrations of catechins and geraniol were adjusted to the concentrations shown in the table below to prepare beverages. The prepared beverage was filled in a PET container having a capacity of 500 ml. The pH of the prepared beverage was 5.9. Brix was less than 1 for all beverages.
調製した飲料の苦味の強さに関して官能評価を行った。専門パネル３名が、カテキン類を１ｐｐｍ、ゲラニオールを添加していない飲料をコントロール（サンプル１）として、以下の基準に沿って評価を行った。３名の専門パネルの点数の平均を算出し、３．０点以下を合格とした。官能評価結果を下表に示した。
５点：コントロールと比較して苦味が強い。
４点：コントロールと同等の苦味がある。
３点：コントロールと比較して、苦味が少ない。
２点：コントロールと比較して、苦味がかなり少ない。
１点：苦味を感じない。 A sensory evaluation was performed on the bitterness of the prepared beverage. Three expert panelists evaluated the catechins at 1 ppm and a beverage to which geraniol was not added as a control (Sample 1) according to the following criteria. The average of the scores of the three specialist panels was calculated, and 3.0 points or less were passed. The sensory evaluation results are shown in the table below.
5 points: Stronger bitterness than the control.
4 points: Bitterness equivalent to that of the control.
3 points: Less bitterness than the control.
2 points: The bitterness is considerably less than that of the control.
1 point: No bitterness is felt.
５点：コントロールと比較して苦味が強い。
４点：コントロールと同等の苦味がある。
３点：コントロールと比較して、苦味が少ない。
２点：コントロールと比較して、苦味がかなり少ない。
１点：苦味を感じない。 A sensory evaluation was performed on the bitterness of the prepared beverage. Three expert panelists evaluated the catechins at 1 ppm and a beverage to which geraniol was not added as a control (Sample 1) according to the following criteria. The average of the scores of the three specialist panels was calculated, and 3.0 points or less were passed. The sensory evaluation results are shown in the table below.
5 points: Stronger bitterness than the control.
4 points: Bitterness equivalent to that of the control.
3 points: Less bitterness than the control.
2 points: The bitterness is considerably less than that of the control.
1 point: No bitterness is felt.
カテキン類を１～５００ｐｐｍ含有する飲料に対して、ゲラニオールを４０ｐｐｍ以上、４０～８００ｐｐｍ添加すると、カテキン類に由来する不快な苦味が軽減され、飲みやすくなった。
Adding 40% or more and 40-800 ppm of geraniol to a beverage containing 1-500 ppm of catechins reduced unpleasant bitterness derived from catechins and made it easier to drink.
実験Ｃ１．ｐＨの苦味に対する影響
カテキン類として、紅茶抽出物（サンフェノン９０ＬＢ－ＯＰ（太陽化学株式会社；カテキン類７０％）を用いた。飲料中のカテキン類濃度が５ｐｐｍとなるように水にチャ抽出物を添加し飲料を調製した。クエン酸又は水酸化ナトリウムを用いて飲料のｐＨを下表に示すように調整した（サンプル１～５）。また、このように調製した飲料に、さらにフェネチルアルコールを１ｐｐｂとなるように添加した飲料も調製した。Ｂｒｉｘは全ての飲料で１以下であった。 Experiment C1. Effect of pH on bitterness Black tea extract (Sanphenon 90LB-OP (Taiyo Kagaku Co., Ltd.; catechins 70%) was used as catechins. Tea extract was added to water so that the concentration of catechins in the beverage was 5 ppm. Beverages were prepared by adding citric acid or sodium hydroxide to adjust the pH of the beverages as shown in the table below (Samples 1 to 5), and 1 ppb of phenethyl alcohol was added to the beverages thus prepared. Beverages were also added such that Brix was 1 or less for all beverages.
カテキン類として、紅茶抽出物（サンフェノン９０ＬＢ－ＯＰ（太陽化学株式会社；カテキン類７０％）を用いた。飲料中のカテキン類濃度が５ｐｐｍとなるように水にチャ抽出物を添加し飲料を調製した。クエン酸又は水酸化ナトリウムを用いて飲料のｐＨを下表に示すように調整した（サンプル１～５）。また、このように調製した飲料に、さらにフェネチルアルコールを１ｐｐｂとなるように添加した飲料も調製した。Ｂｒｉｘは全ての飲料で１以下であった。 Experiment C1. Effect of pH on bitterness Black tea extract (Sanphenon 90LB-OP (Taiyo Kagaku Co., Ltd.; catechins 70%) was used as catechins. Tea extract was added to water so that the concentration of catechins in the beverage was 5 ppm. Beverages were prepared by adding citric acid or sodium hydroxide to adjust the pH of the beverages as shown in the table below (Samples 1 to 5), and 1 ppb of phenethyl alcohol was added to the beverages thus prepared. Beverages were also added such that Brix was 1 or less for all beverages.
それぞれの飲料について、苦味に関する評価を行った。以下の基準に沿って、専門パネル３名が各自で苦味を評価した後、パネル全員で協議して最終的な評価を決定した。
○：苦味をほとんど感じない
△：苦味を少し感じる
×：苦味を強く感じる Each beverage was evaluated for bitterness. According to the following criteria, three expert panelists evaluated bitterness by themselves, and then all panelists discussed and decided the final evaluation.
○: almost no bitterness △: slightly bitterness ×: strongly bitterness
○：苦味をほとんど感じない
△：苦味を少し感じる
×：苦味を強く感じる Each beverage was evaluated for bitterness. According to the following criteria, three expert panelists evaluated bitterness by themselves, and then all panelists discussed and decided the final evaluation.
○: almost no bitterness △: slightly bitterness ×: strongly bitterness
結果を下表に示す。フェネチルアルコールを添加していない飲料の評価結果より、カテキン類由来の不快な苦味は、飲料のｐＨが５．０以上のときに知覚されることがわかった。これらの飲料にフェネチルアルコールを添加すると、不快な苦味が軽減されることが示された。
The results are shown in the table below. From the evaluation results of the beverage to which phenethyl alcohol was not added, it was found that the unpleasant bitterness derived from catechins was perceived when the pH of the beverage was 5.0 or higher. The addition of phenethyl alcohol to these beverages has been shown to reduce unpleasant bitterness.
一方、ｐＨ３．５の飲料では、カテキン類由来の不快な苦味はあまり問題にならないことがわかった。また、この飲料にフェネチルアルコールを添加しても苦味の強さは変わらないこともわかった。
On the other hand, it was found that the unpleasant bitterness derived from catechins does not matter so much for beverages with pH 3.5. It was also found that addition of phenethyl alcohol to this beverage did not change the bitterness intensity.
実験Ｃ２．カテキン類とフェネチルアルコールの含有量の苦味に対する影響
水に紅茶抽出物とフェネチルアルコールを添加し、カテキン類とフェネチルアルコールの濃度を下表の濃度となるように調整し、各飲料を調製した。調製した飲料を５００ｍｌ容量のＰＥＴ容器に充填した。調製した飲料のｐＨは５．９であった。Ｂｒｉｘは全ての飲料で１以下であった。 Experiment C2. Effect of contents of catechins and phenethyl alcohol on bitterness Black tea extract and phenethyl alcohol were added to water, and the concentrations of catechins and phenethyl alcohol were adjusted to the concentrations shown in the table below to prepare beverages. The prepared beverage was filled in a PET container having a capacity of 500 ml. The pH of the prepared beverage was 5.9. Brix was less than 1 for all beverages.
水に紅茶抽出物とフェネチルアルコールを添加し、カテキン類とフェネチルアルコールの濃度を下表の濃度となるように調整し、各飲料を調製した。調製した飲料を５００ｍｌ容量のＰＥＴ容器に充填した。調製した飲料のｐＨは５．９であった。Ｂｒｉｘは全ての飲料で１以下であった。 Experiment C2. Effect of contents of catechins and phenethyl alcohol on bitterness Black tea extract and phenethyl alcohol were added to water, and the concentrations of catechins and phenethyl alcohol were adjusted to the concentrations shown in the table below to prepare beverages. The prepared beverage was filled in a PET container having a capacity of 500 ml. The pH of the prepared beverage was 5.9. Brix was less than 1 for all beverages.
調製した飲料の苦味の強さに関して官能評価を行った。専門パネル３名が、カテキン類を１ｐｐｍ、フェネチルアルコールを添加していない飲料をコントロール（サンプル１）として、以下の基準に沿って評価を行った。３名の専門パネルの点数の平均を算出し、３．０点以下を合格とした。官能評価結果を下表に示した。
５点：コントロールと比較して苦味が強い。
４点：コントロールと同等の苦味がある。
３点：コントロールと比較して、苦味が少ない。
２点：コントロールと比較して、苦味がかなり少ない。
１点：苦味を感じない。 A sensory evaluation was performed on the bitterness of the prepared beverage. Three specialized panels evaluated the beverage according to the following criteria, using catechins of 1 ppm as a control (sample 1) as a beverage to which phenethyl alcohol was not added. The average of the scores of the three specialist panels was calculated, and 3.0 points or less were passed. The sensory evaluation results are shown in the table below.
5 points: Stronger bitterness than the control.
4 points: Bitterness equivalent to that of the control.
3 points: Less bitterness than the control.
2 points: The bitterness is considerably less than that of the control.
1 point: No bitterness is felt.
５点：コントロールと比較して苦味が強い。
４点：コントロールと同等の苦味がある。
３点：コントロールと比較して、苦味が少ない。
２点：コントロールと比較して、苦味がかなり少ない。
１点：苦味を感じない。 A sensory evaluation was performed on the bitterness of the prepared beverage. Three specialized panels evaluated the beverage according to the following criteria, using catechins of 1 ppm as a control (sample 1) as a beverage to which phenethyl alcohol was not added. The average of the scores of the three specialist panels was calculated, and 3.0 points or less were passed. The sensory evaluation results are shown in the table below.
5 points: Stronger bitterness than the control.
4 points: Bitterness equivalent to that of the control.
3 points: Less bitterness than the control.
2 points: The bitterness is considerably less than that of the control.
1 point: No bitterness is felt.
カテキン類を１～５００ｐｐｍ含有する飲料に対して、フェネチルアルコールを０．４ｐｐｂ以上、０．４～５ｐｐｂ添加すると、カテキン類に由来する不快な苦味が軽減され、飲みやすくなった。
When 0.4 ppb or more and 0.4 to 5 ppb of phenethyl alcohol was added to a beverage containing 1 to 500 ppm of catechins, unpleasant bitterness derived from catechins was reduced and it became easier to drink.
Claims (4)
- カテキン類を１～５００ｐｐｍ含有し、ｐＨが５．０～８．０である飲料であって、
（ａ）リナロール４０ｐｐｍ以上、
（ｂ）ゲラニオール４０ｐｐｍ以上、または
（ｃ）フェネチルアルコール０．４ｐｐｂ以上、
を含有する上記飲料。 A beverage containing 1 to 500 ppm of catechins and having a pH of 5.0 to 8.0,
(A) 40 ppm or more of linalool,
(B) geraniol 40 ppm or more, or (c) phenethyl alcohol 0.4 ppb or more,
The above beverage containing. - Ｂｒｉｘが１以下である、請求項１に記載の飲料。 The beverage according to claim 1, wherein Brix is 1 or less.
- 茶抽出物を含有する、請求項１又は２に記載の飲料。 The beverage according to claim 1 or 2, which contains a tea extract.
- カテキン類を１～５００ｐｐｍ含有し、ｐＨが５．０～８．０である飲料において、飲用時に感じられるカテキン類由来の刺激的な苦味を軽減する方法であって、
（ａ）リナロール４０ｐｐｍ以上、
（ｂ）ゲラニオール４０ｐｐｍ以上、または
（ｃ）フェネチルアルコール０．４ｐｐｂ以上、
を飲料に含有させることを含む、上記方法。 A method for reducing the pungent bitterness derived from catechins, which is felt during drinking, in a beverage containing 1 to 500 ppm of catechins and having a pH of 5.0 to 8.0, the method comprising:
(A) 40 ppm or more of linalool,
(B) geraniol 40 ppm or more, or (c) phenethyl alcohol 0.4 ppb or more,
The method as described above, comprising:
Applications Claiming Priority (6)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019031086A JP2020130112A (en) | 2019-02-22 | 2019-02-22 | Beverage having reduced catechin-derived bitterness |
| JP2019031084A JP7296742B2 (en) | 2019-02-22 | 2019-02-22 | Beverage with reduced bitterness derived from catechins |
| JP2019-031085 | 2019-02-22 | ||
| JP2019031085A JP2020130111A (en) | 2019-02-22 | 2019-02-22 | Beverage having reduced catechin-derived bitterness |
| JP2019-031084 | 2019-02-22 | ||
| JP2019-031086 | 2019-02-22 |
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| Publication Number | Publication Date |
|---|---|
| WO2020171218A1 true WO2020171218A1 (en) | 2020-08-27 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/JP2020/007150 WO2020171218A1 (en) | 2019-02-22 | 2020-02-21 | Beverage having reduced bitterness from catechins |
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| Country | Link |
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| WO (1) | WO2020171218A1 (en) |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH038087B2 (en) * | 1987-05-07 | 1991-02-05 | Rinnai Kk | |
| JPH0329483B2 (en) * | 1988-11-18 | 1991-04-24 | ||
| JPH0330020B2 (en) * | 1982-11-17 | 1991-04-26 | ||
| JPH0348334B2 (en) * | 1982-11-12 | 1991-07-24 | Suzuki Co Ltd | |
| JPH0348333B2 (en) * | 1983-01-28 | 1991-07-24 | Mazda Motor | |
| JP2013252128A (en) * | 2012-03-16 | 2013-12-19 | Shizuoka Industrial Foundation | Method for improving quality of low-grade tea and green tea with improved quality |
| JP2016015924A (en) * | 2014-07-09 | 2016-02-01 | 味の素ゼネラルフーヅ株式会社 | Composition for tea beverage, manufacturing method of composition for tea beverage, manufacturing method of tea beverage, and method for improving flavor of tea beverage |
| JP2019103408A (en) * | 2017-12-11 | 2019-06-27 | アサヒ飲料株式会社 | Beverage with ph of more than 4.6 containing lactic acid bacterium powder, method of producing the beverage and method of improving flavor of the beverage |
| JP2020028244A (en) * | 2018-08-22 | 2020-02-27 | 三栄源エフ・エフ・アイ株式会社 | Flavor improver |
-
2020
- 2020-02-21 WO PCT/JP2020/007150 patent/WO2020171218A1/en active Application Filing
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| JPH0348334B2 (en) * | 1982-11-12 | 1991-07-24 | Suzuki Co Ltd | |
| JPH0330020B2 (en) * | 1982-11-17 | 1991-04-26 | ||
| JPH0348333B2 (en) * | 1983-01-28 | 1991-07-24 | Mazda Motor | |
| JPH038087B2 (en) * | 1987-05-07 | 1991-02-05 | Rinnai Kk | |
| JPH0329483B2 (en) * | 1988-11-18 | 1991-04-24 | ||
| JP2013252128A (en) * | 2012-03-16 | 2013-12-19 | Shizuoka Industrial Foundation | Method for improving quality of low-grade tea and green tea with improved quality |
| JP2016015924A (en) * | 2014-07-09 | 2016-02-01 | 味の素ゼネラルフーヅ株式会社 | Composition for tea beverage, manufacturing method of composition for tea beverage, manufacturing method of tea beverage, and method for improving flavor of tea beverage |
| JP2019103408A (en) * | 2017-12-11 | 2019-06-27 | アサヒ飲料株式会社 | Beverage with ph of more than 4.6 containing lactic acid bacterium powder, method of producing the beverage and method of improving flavor of the beverage |
| JP2020028244A (en) * | 2018-08-22 | 2020-02-27 | 三栄源エフ・エフ・アイ株式会社 | Flavor improver |
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| Title |
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| KIM, YOUNG-MOK ET AL.: "Volatile and non-volatile compounds in green tea affected in harvesting time and their correlation to consumer preference", J FOOD SCI TECHNOL, vol. 53, no. 10, 2016, pages 3735 - 3743, XP036095314, DOI: 10.1007/s13197-016-2349-y * |
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