JP6949484B2 - Beverage manufacturing method and method of adjusting the amount of precipitation caused by polyphenols and metals in the liquid - Google Patents

Description

The present invention relates to a method for producing a beverage and a method for adjusting the amount of precipitation caused by polyphenols and metals in a liquid.

Conventionally, it has been known that a beverage containing a polyphenol contains a metal such as calcium to give the beverage a body feeling. On the other hand, it is known that when a large amount of metal such as calcium is contained in a beverage containing caffeine, a complex is formed between the polyphenol and the metal, and a precipitate is precipitated to cause turbidity.

From the viewpoint of suppressing the turbidity of the beverage, it is also one method to remove the precipitate that causes the turbidity by filtration using activated carbon or the like, anion exchange, or the like. However, in the step of removing the precipitate, not only mineral components such as calcium but also astringent components such as polyphenols are removed, so that the effect of improving the body feeling is small even by the inclusion of calcium.

Therefore, for example, Patent Document 1 proposes a method of suppressing the precipitation of a precipitate by adding an additive.

Japanese Unexamined Patent Publication No. 2008-263910

However, when preparing a beverage, it may be required to suppress the precipitation of precipitates and suppress turbidity regardless of the presence or absence of additives.

An object of the present invention is to provide a novel method for producing a beverage, which makes it possible to obtain a beverage whose turbidity is suppressed by the inclusion of polyphenols and metals regardless of the presence or absence of additives. Another object of the present invention is to provide a novel method capable of obtaining a liquid whose turbidity is suppressed by the inclusion of polyphenols and metals regardless of the presence or absence of additives.

The present inventors have found that the amount of polyphenols and metal precipitation generated in a beverage or liquid can be adjusted by the polyphenol content in the liquid at the time when the metal is brought into contact with the polyphenols, and have completed the present invention.

(1) The present invention is a method for producing a beverage containing a polyphenol and a metal capable of causing precipitation with the polyphenol, wherein the polyphenol content is adjusted to more than 0 mg / 100 mL and 170 mg / 100 mL or less. It is a method having a step of adding the metal to a liquid.

(2) Further, the present invention is the method according to (1), wherein the metal is added so that the molar amount of the metal is 0.00025 mol / L or more.

(3) The present invention is a method for producing a beverage containing polyphenol and calcium, which comprises a step of adding the calcium to a beverage raw material liquid in which the polyphenol content is adjusted to more than 0 mg / 100 mL and 170 mg / 100 mL or less. Is.

(4) Further, the present invention is the method according to any one of (1) to (3), wherein the polyphenol contains a tea polyphenol.

(5) Further, the present invention is a method for adjusting the amount of precipitation caused by polyphenols and metals in the liquid by adjusting the content of polyphenols in the liquid at the time when the metal is brought into contact with the polyphenols.

According to the present invention, it is possible to provide a novel method for producing a beverage, which can obtain a beverage whose turbidity is suppressed by the inclusion of polyphenols and metals regardless of the presence or absence of additives. In addition, the present invention can provide a novel method capable of obtaining a liquid whose turbidity is suppressed by the inclusion of polyphenols and metals regardless of the presence or absence of additives.

Hereinafter, specific embodiments of the present invention will be described in detail, but the present invention is not limited to the following embodiments, and the present invention shall be carried out with appropriate modifications within the scope of the object of the present invention. Can be done.

<Beverage manufacturing method>
The method for producing a beverage of the present invention is a method for producing a beverage containing polyphenols and a metal capable of causing precipitation of polyphenols, and is a step of adding a metal to a beverage raw material liquid in which the polyphenol content is adjusted to a predetermined amount. It is a method having.

Further, the method for producing a beverage of the present invention is a method for producing a beverage containing polyphenol and calcium, which comprises a step of adding calcium, which is an aspect of metal, to a beverage raw material liquid in which the polyphenol content is adjusted to a predetermined amount. It is a method to have.

The polyphenol content of the beverage raw material liquid is adjusted to a predetermined amount of 0 mg / 100 mL or more and 170 mg / 100 mL or less, preferably 0 mg / 100 mL or more and 120 mg / 100 mL or less, and more preferably 0 mg / 100 mL or more and 80 mg / 100 mL or less.

Since the method for producing a beverage of the present invention includes a step of adding a metal to a beverage raw material liquid having a polyphenol content of more than 0 mg / 100 mL and 170 mg / 100 mL or less, a beverage raw material liquid having a polyphenol content of more than 170 mg / 100 mL can be used. Compared with the case of having a step of adding a metal, it is possible to reduce the amount of precipitation generated by the polyphenol and the metal and suppress the turbidity of the beverage. The reason is not clear, but as is clear from the examples, when the polyphenol content of the beverage raw material liquid is 170 mg / 100 mL or less, even if a metal is added, a core of precipitate precipitation is generated. It is thought that this is because it is difficult. It is considered that when a metal is added to a beverage raw material liquid having a polyphenol content of more than 170 mg / 100 mL, nuclei for precipitation of precipitates are likely to be formed, and precipitation of precipitates is likely to proceed.

In the method for producing a beverage of the present invention, the method for adjusting the polyphenol content of the beverage raw material liquid is not particularly limited. For example, as a method for adjusting the polyphenol content of the beverage raw material liquid, a method of diluting the extract containing the polyphenol can be mentioned. The solvent used for dilution may be water (including hot water), or water containing other components (for example, sweetness components) added to the beverage described later.

Further, in the step of adding the metal to the beverage raw material liquid in which the polyphenol content is adjusted to a predetermined amount, it is preferable to add the metal so that the molar amount of the metal is 0.00025 mol / L or more, preferably 0.00075 mol / L. It is more preferable to add the metal so as described above. Even if the molar amount of the metal to be added is 0.00025 mol / L or more, the amount of polyphenol and metal precipitation is reduced by having a step of adding the metal to the beverage raw material liquid in which the polyphenol content is adjusted to a predetermined amount. It is possible to suppress the turbidity of the beverage. The upper limit of the molar amount of the metal to be added is not particularly limited, but is preferably 0.0025 mol / L or less, more preferably 0.0015 mol / L or less, from the viewpoint of suppressing turbidity.

Further, in the method for producing a beverage of the present invention, after the step of adding a metal to the beverage raw material liquid, water and other components described later are further added to the beverage raw material liquid to prepare a composition suitable for drinking. There may be a post-process to do.

Further, in the method for producing a beverage of the present invention, a pH adjuster may be added to the beverage raw material liquid to suppress the precipitation of precipitates. The pH of the beverage stock solution or the beverage provided for drinking is not particularly limited, but is preferably pH 4 or more and less than pH 8.0, more preferably pH 5 or more, from the viewpoint of suppressing the formation of precipitates and suppressing the turbidity of the beverage. The pH is less than 7. Examples of the pH adjuster that can be added include sodium hydrogen carbonate, sodium carbonate, potassium hydrogen carbonate, potassium carbonate, sodium hydroxide and potassium hydroxide, and sodium hydrogen carbonate can be added from the viewpoint of flavor and cost. preferable.

The timing of adding the pH adjusting agent is not particularly limited, but it is preferably after the step of adding the metal to the beverage raw material liquid. It is preferable that the change in pH is within pH 1 because a large change in pH can be a trigger for promoting precipitation of the precipitate.

Hereinafter, the components in the beverage of the present invention will be described.

[Polyphenol]
In the present invention, the polyphenol means a component having a plurality of phenolic hydroxyl groups in the molecule. The polyphenols contained in the beverage preferably include tea polyphenols. Tea polyphenols refer to various polyphenols contained in tea leaves, and specifically, not only primary polyphenols such as catechins and proanthocyanidins, but also theacinensins and oolontheanins which are products of their oxidative polymerization. , Theaflavins, thearubigins and other secondary polyphenols are also included.

The polyphenol content in the beverage is preferably 10 mg / 100 mL or more, more preferably 30 mg / 100 mL or more. When the polyphenol content of the beverage is 10 mg / 100 mL or more, it becomes easy to give the beverage a body feeling. By containing tea polyphenol as the polyphenol, the beverage is given astringency and it becomes easy to give a body feeling. Further, even when the polyphenol content is as high as the above range, it is possible to suppress the turbidity of the beverage by having a step of adding the metal to the beverage raw material liquid in which the polyphenol content is adjusted to a predetermined amount. Is. The upper limit is not particularly limited, but is preferably 170 mg / 100 mL or less, more preferably 140 mg / 100 mL or less, because astringency becomes too strong when a large amount is contained.

In the present invention, the polyphenol content can be defined as the amount of tannin. In the present invention, the "tannin amount" is the iron tartrate method, which is a standard for evaluating the amount of polyphenols in teas (see "Chemistry and Function of Green Tea, Black Tea, Oolong Tea" by Toshiro Nakabayashi et al. ) Can be used for measurement. In this measuring method, the absorbance (540 nm) of the purple component produced by reacting the polyphenol in the liquid with the iron tartrate reagent is measured, and a calibration curve prepared using ethyl gallate as a standard substance is used. Can be quantified. The amount of tannin can be obtained by multiplying the quantified value thus obtained by 1.5 times.

The liquid containing polyphenol in the present invention is not particularly limited, but may be a tea leaf extract. The type of tea leaves used in the tea leaf extract is not particularly limited as long as it is Camellia sinensis species. It is known that tea leaves have different flavor qualities such as fermented tea (black tea), semi-fermented tea (oolong tea), and non-fermented tea (green tea) depending on the difference in fermentation conditions. Although it may be used, fermented tea (black tea) is preferably applied. Further, in the present invention, the tea leaf extract includes the extract itself from the tea leaves and processed products thereof (for example, the tea leaf extract obtained by concentrating or powdering the tea leaf extract).

Further, the liquid containing polyphenols in the present invention may be a liquid containing polyphenols other than tea polyphenols. For example, examples of polyphenols other than tea polyphenols include plant-derived polyphenols such as apples and grapes. These plant-derived polyphenols are also known to have antioxidant effects, blood pressure increase inhibitory effects, and the like, and the effects of polyphenols are enhanced. Of these, apple polyphenols, which are particularly compatible with black tea beverages in terms of flavor, are preferable. Apple polyphenols are effective with a small amount of addition, and when added, they have less astringent taste.

[metal]
In the present invention, the metal is a metal that is permissible in foods, and is a metal that can cause precipitation with polyphenols in an aqueous solution having a polyphenol content of 200 mg / 100 mL in a temperature range of 5 ° C to 40 ° C. say. One aspect of the metal in the present invention is calcium. In addition, examples of the metal that can be added include one or more selected from alkali metals such as sodium and potassium, which are often used as mineral components, and magnesium and iron. These metals are preferably added to the beverage raw material liquid as a metal salt.

The metal content of the beverage is preferably 0.00025 mol / L or more, more preferably 0.00075 mol / L or more in terms of molar amount. When the metal content of the beverage is 0.00025 mol / L or more, the functionality of the metal in the beverage, for example, the maintenance and adjustment of the biological function by mineral components such as calcium and magnesium, and the palatability such as body feeling are positively promoted. Can be given as a target. The upper limit is not particularly limited, but is preferably 0.0025 mol / L or less, more preferably 0.0015 mol / L or less, from the viewpoint of suppressing turbidity of the beverage. The metal content in the beverage is measured by ion chromatography.

(calcium)
For example, the calcium dissolution content in the beverage is preferably 1 mg / 100 mL or more, more preferably 3 mg / 100 mL or more. When the calcium-dissolved content of the beverage is 1 mg / 100 mL or more, it is possible to impart the function of maintaining / adjusting the biological function and the feeling of body to the beverage. The upper limit is not particularly limited, but is preferably 10 mg / 100 mL or less, more preferably 6 mg / 100 mL or less, from the viewpoint of suppressing turbidity of the beverage. In the present invention, the calcium-dissolved content is the content of calcium dissolved in the beverage, and does not include the content of undissolved calcium. The calcium dissolution content is measured by ion chromatography under the conditions shown in Examples.

Examples of calcium that can be added include an organic acid salt of calcium, an inorganic acid salt of calcium, and an organic salt of calcium. Examples of the organic acid calcium include calcium ascorbate, calcium gluconate, calcium lactate, calcium citrate, calcium stearate, calcium sorbate, calcium pantothenate, calcium propionate and the like. Examples of the inorganic calcium acid that can be added include calcium chloride, calcium phosphate, calcium glycerophosphate, calcium silicate, calcium hydroxide, calcium carbonate, calcium sulfate and the like. Examples of the organic calcium that can be added include calcium L-glutamic acid and the like.

[Other ingredients]
In the method for producing a beverage of the present invention, components other than polyphenols and metals, such as caffeine and sweetening components, may be added. Further, in the method for producing a beverage of the present invention, for example, antioxidants, pH adjusters, fragrances, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, etc. Various additives such as pigments, emulsifiers, preservatives, seasonings, and quality stabilizers may be added.

(caffeine)
The caffeine in the present invention is not particularly limited, and a tea leaf extract, a commercially available purified product, or the like can be used.

The caffeine content of the beverage may be appropriately adjusted according to the needs of consumers, but it is preferably low from the viewpoint of suppressing the occurrence of precipitation due to polyphenols and metals. The caffeine content of the beverage is 10 mg / 100 mL or less, preferably 5 mg / 100 mL or less, more preferably 1 mg / 100 mL or less, and 0 mg / 100 mL (including unmeasurable) from the viewpoint of realizing a low caffeine beverage. There may be.

(Sweetness ingredient)
The sweetening component in the present invention is not particularly limited, and a sweetening agent used in known beverages can be used. For example, it may be a natural sweetener such as glucose, fructose, lactose, saccharin, maltose, oligosaccharide, glucose-fructose liquid sugar, fructose-fructose liquid sugar, honey, stevia, and Rakan fruit. It may be an artificial sweetener such as saccharin (saccharin sodium), zultin, cyclamate (cyclamic acid), neotame and the like. Alternatively, these may be appropriately mixed.

<Method of adjusting the amount of precipitation caused by polyphenols and metals in liquid>
The method for adjusting the amount of polyphenols and metals generated in the liquid of the present invention is to adjust the content of polyphenols in the liquid at the time when the metal is brought into contact with the polyphenols, thereby adjusting the amount of polyphenols and metals generated in the liquid. To adjust.

In the present invention, as described above, by adjusting the content of polyphenol in the liquid at the time when the metal is brought into contact with polyphenol, the generation of precipitation composed of metal and polyphenol is suppressed or promoted. Is possible.

The liquid in the present invention is not limited to beverages, and may include various liquids such as drugs.

Hereinafter, the present invention will be described based on examples, but the present invention is not limited to these examples.

[Examples / Comparative Examples]
A beverage stock solution containing a predetermined amount of polyphenol was prepared according to the order of addition shown in Table 1 and the composition of the beverage raw materials, and a predetermined amount of calcium lactate was added to the beverage stock solution to prepare 3000 mL of a black tea beverage.

Table 2 shows the polyphenol content of the beverage stock solution, the calcium (Ca) content, the caffeine content, and the polyphenol content in the black tea beverage. Table 2 shows the turbidity (OD720 nm), which is an index of turbidity of black tea beverages.

The polyphenol content, calcium dissolution content, caffeine content, and turbidity (OD720 nm) were measured with the following equipment and measurement conditions.

(Quantification of polyphenol content)
Using an iron tartrate reagent, the absorbance at a wavelength of 540 nm was measured with a spectrophotometer (device name: U-5100, manufactured by Hitachi High-Tech Science Co., Ltd.), and the amount of polyphenol was calculated from the measured value.

(Quantification of calcium dissolution content)
The calcium dissolution content was measured by the ion chromatography method under the following conditions. The black tea beverage to be measured was suction-filtered with a membrane filter GL chromatodisc (13AI, 0.45 μm) in advance, and then degassed.
Equipment: Shimadzu Ion Chromatograph HIC-20A set (Detector: Electrical conductivity)
Column: Shimadzu Sim-Pack IC-C4
Oven temperature: 40 ° C
Mobile phase: 3.0 mM oxalic acid aqueous solution Flow rate: 1 ml / min
Detection: Electrical conductivity detector Sample injection volume: 25 μl

(Quantification of caffeine content)
HPLC equipment: Shimadzu Ultra High Performance Liquid Chromatography Nexera
Column: Agilent ZORBAX EclipsePlus C18 particle size 1.8 μm x inner diameter 3.0 mm x length 100 mm
Mobile phase A: Ultrapure water containing 0.17% phosphoric acid Mobile phase B: Methanol containing 0.17% phosphoric acid Sample injection amount: 3 μl
Liquid delivery volume: 1.2 mL / min Column oven temperature: 45 ° C
Measurement wavelength: 280 nm

(Turbidity)
The turbidity (OD720 nm) is measured by a spectrophotometer (device name: U-5100, manufactured by Hitachi High-Tech Science Co., Ltd.). The lower the value of turbidity (OD720 nm), the higher the clarity of the beverage, and the higher the value of turbidity (OD720 nm), the lower the clarity of the beverage.

From the results in Table 2, since the metal (Ca) was added to the beverage raw material liquid in which the polyphenol content was adjusted to 170 mg / 100 mL or less, the black tea beverage of the example had low turbidity and suppressed turbidity. You can see that. On the other hand, in the black tea beverage of the comparative example, since metal (Ca) is added to the beverage raw material liquid in which the polyphenol content is adjusted to more than 170 mg / 100 mL, the turbidity is large and turbidity may be observed. confirmed.

Claims (5)

Look containing a polyphenol and calcium, dissolved amount of the calcium A method of manufacturing a beverage is 3 to 6 mg / 100 mL,
A polyphenol content adjusting step for adjusting the content of the polyphenol in the beverage raw material liquid to be more than 0 mg / 100 mL and 99.0 mg / 100 mL or less, and a step of adjusting the polyphenol content.
After the polyphenol content adjusting step, a step of adding the calcium to the beverage raw material liquid and a step of adding the calcium to the beverage raw material liquid
Have a,
In the polyphenol content adjusting step, a method of adjusting the polyphenol content by diluting the beverage raw material liquid. The method according to claim 1, wherein the polyphenol contains tea polyphenol. The method according to claim 1 or 2, wherein the beverage does not contain phosphorylated sugar. Seen containing a polyphenol, and calcium, the dissolution amount of the calcium A method of adjusting the precipitation generation quantity of beverage which is 3 to 6 mg / 100 mL,
A polyphenol content adjusting step for adjusting the content of the polyphenol in the beverage raw material liquid to be more than 0 mg / 100 mL and 99.0 mg / 100 mL or less, and a step of adjusting the polyphenol content.
After the polyphenol content adjusting step, a step of adding the calcium to the beverage raw material liquid and a step of adding the calcium to the beverage raw material liquid
Have a,
In the polyphenol content adjusting step, a method of adjusting the polyphenol content by diluting the beverage raw material liquid. The method according to claim 4, wherein the beverage does not contain phosphorylated sugar.