Beverage

Abstract

To provide a beverage that achieves reduced bitterness while containing non-polymer catechins and caffeine.SOLUTION: A beverage comprises the following components (A) to (C): (A) non-polymer catechins in an amount of 0.05 mass% or more, (B) caffeine in an amount of 1 to 500 mass ppm, and (C) vitamin B12, wherein the mass ratio [(C) / (A)] of component (C) to component (A) is 0.2×10-5 or more to 20×10-5 or less.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to beverages.

Background Art

[0002] Non-polymeric catechins are one of the polyphenol compounds contained in tea leaves of the genus Camellia. Since they have various physiological effects such as reduction of body fat, decrease in blood pressure, and suppression of blood sugar level increase, many high-concentration non-polymeric catechin-containing beverages that can be easily ingested as a lifestyle have been proposed (Patent Documents 1 to 3).

[0003] On the other hand, vitamin B12 is one of the vitamin B group and is also called the red vitamin, and is known to have a hematopoietic effect. It has also been reported that it increases nucleic acids and phospholipids that make up peripheral nerves and has an effect of repairing nerves, and improvement of eye fatigue, stiff shoulders, and neuralgia is expected.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0005] Caffeine is known to have physiological effects such as improving lipid energy metabolism and motor function. However, excessive intake requires attention as it can affect health. In order to effectively express the physiological effects of non-polymeric catechins and caffeine, the inventors prepared a beverage by combining high-concentration non-polymeric catechins and a small amount of caffeine. As a result, they found a problem that the bitterness derived from non-polymeric catechins was strongly felt in the latter half after holding the beverage in the mouth. An object of the present invention is to provide a beverage that contains non-polymeric catechins and caffeine but has suppressed bitterness.

Means for Solving the Problems

[0006] As a result of repeated studies in view of the above problems, the inventors found that by including vitamin B12, which is known as a bitter substance with respect to non-polymeric catechins, in a beverage containing high-concentration non-polymeric catechins and a small amount of caffeine at a certain mass ratio, it is possible to suppress the bitterness derived from non-polymeric catechins that is strongly felt in the latter half after holding the beverage in the mouth.

[0007] That is, the present invention provides the following [1] to [4]. 〔1〕The following components (A) to (C); (A) Non-polymeric catechins 0.05% by mass or more, (B) Caffeine 1 to 500 ppm by mass, and (C) Vitamin B12 containing, The mass ratio [(C) / (A)] of component (A) and component (C) is 0.2×10 -5 or more and 20×10 -5 or less, a beverage. 〔2〕The mass ratio [(C) / (B)] of component (B) and component (C) is 0.1×10 -4 or more and 100×10 -4 or less, the beverage according to the above [1]. 〔3〕The mass ratio [(B) / (A)] of component (A) and component (B) is 0.5×10 -2 or more and 100×10 -2 or less, the beverage according to the above [1] or [2]. 〔4〕Furthermore, a beverage according to any one of 〔1〕 to 〔3〕 above, containing 2,5 - dimethyl - 4 - hydroxy - 3 - furanone as component (D).

Advantages of the Invention

[0008] The beverage of the present invention can suppress the strong bitterness derived from non - polymeric catechins that is felt in the latter half after the beverage is put into the mouth, while containing no non - polymeric catechins and caffeine.

Embodiments for Carrying Out the Invention

[0009] The beverage of the present invention contains non - polymeric catechins as component (A). Here, in this specification, "non - polymeric catechins" is a general term for non - gallate forms such as catechin, gallocatechin, epicatechin, and epigallocatechin, and gallate forms such as catechin gallate, gallocatechin gallate, epicatechin gallate, and epigallocatechin gallate. In the present invention, it is sufficient to contain at least one of the above - mentioned 8 kinds of non - polymeric catechins.

[0010] The origin of component (A) is not particularly limited as long as it is commonly used in the field of food and beverages. For example, it may be a chemically synthesized product or an extract from a plant containing non - polymeric catechins. Examples of the plant include tea leaves (Camellia sinensis) selected from C. sinensis var. sinensis (including the Yabukita variety), C. sinensis var. assamica, and their hybrids. Tea leaves of the genus Camellia can be classified into non-fermented tea, semi-fermented tea, and fermented tea according to their processing methods. The tea leaves may be used alone or in combination of two or more. Note that the tea variety and harvesting time of the tea leaves are not particularly limited, and the tea leaves may be subjected to firing treatment. Examples of non-fermented tea include green tea leaves such as sencha, deep-steamed sencha, roasted tea, bancha, gyokuro, kabusecha, matcha, kamairi-cha, stem tea, stick tea, and sprout tea. Examples of semi-fermented tea include oolong tea leaves such as Tieguanyin, Sezhong, Huangjingui, and Wuyi rock tea. Further, examples of fermented tea include black tea leaves such as Darjeeling, Assam, and Sri Lanka. Note that the extraction method and extraction conditions are not particularly limited, and known methods can be adopted. Further, the extract may be concentrated or dried, and may be purified to increase the purity of non-polymeric catechins. Each method of concentration, drying, and purification may adopt a known method.

[0011] The content of component (A) in the beverage of the present invention is 0.05% by mass or more. From the viewpoint of enhancing the physiological effects of non-polymer catechins, 0.06% by mass or more is preferable, 0.065% by mass or more is more preferable, 0.07% by mass or more is still more preferable. From the viewpoint of suppressing bitterness, 0.7% by mass or less is preferable, 0.6% by mass or less is more preferable, 0.5% by mass or less is still more preferable, and 0.2% by mass or less is even more preferable. That is, the content of such component (A) in the beverage of the present invention is preferably 0.05 to 0.7% by mass, more preferably 0.06 to 0.6% by mass, still more preferably 0.065 to 0.6% by mass, even more preferably 0.065 to 0.5% by mass, and even more preferably 0.07 to 0.2% by mass. Here, in this specification, the content of component (A) is defined based on the total amount of the above 8 types. The content of component (A) can be measured by an analytical method suitable for the situation of the measurement sample among commonly known measurement methods. For example, it can be analyzed by liquid chromatography. Specifically, the method described in the examples below can be mentioned. In addition, when measuring, appropriate treatments such as freeze-drying the sample to fit the detection range of the apparatus or removing impurities in the sample to fit the separation ability of the apparatus may be carried out as necessary.

[0012] The beverage of the present invention contains caffeine as component (B). Component (B) may be derived from the raw materials or newly added. The newly added component (B) may be, for example, a chemically synthesized product, an isolated and purified product from a plant containing caffeine, or a commercially available product.

[0013] The content of component (B) in the beverage of the present invention is 1 to 500 mass ppm. From the viewpoint of enhancing physiological effects, 3 mass ppm or more is preferable, 7 mass ppm or more is more preferable, 80 mass ppm or more is still more preferable. From the viewpoint of suppressing bitterness, 400 mass ppm or less is preferable, 300 mass ppm or less is more preferable, 200 mass ppm or less is still more preferable, and 150 mass ppm or less is even more preferable. That is, the content of component (B) in the beverage of the present invention is preferably 3 to 400 mass ppm, more preferably 7 to 300 mass ppm, still more preferably 7 to 200 mass ppm, even more preferably 80 to 200 mass ppm, and even more preferably 80 to 150 mass ppm. The content of component (B) can be measured by an analytical method suitable for the situation of the measurement sample among commonly known measurement methods. For example, it can be analyzed by liquid chromatography. Specifically, the method described in the examples below can be mentioned. When measuring, in order to conform to the detection range of the device, the sample may be lyophilized, or impurities in the sample may be removed in order to conform to the separation ability of the device, and appropriate treatment may be carried out as necessary.

[0014] In the beverage of the present invention, the mass ratio [(B) / (A)] of component (A) and component (B) is preferably 0.5×10 -2 or more from the viewpoint of further suppressing bitterness, more preferably 0.7×10 -2 or more, still more preferably 1×10 -2 or more, even more preferably 10×10 -2 or more, and preferably 100×10 -2 or less, more preferably 50×10 -2 or less, still more preferably 25×10 -2 or less. That is, such a mass ratio [(B) / (A)] is preferably 0.5×10 -2 or more and 100×10 -2 or less, more preferably 0.7×10 -2 or more and 50×10 -2 or less, still more preferably 1×10 -2 or more and 25×10 -2 or less, even more preferably 10×10 -2 or more and 25×10-2 It is as follows. The mass ratio [(B) / (A)] is calculated with the units of the respective contents of component (A) and component (B) being made the same.

[0015] The beverage of the present invention contains vitamin B12 as component (C). Herein, "vitamin B12" means cobalamin, and "cobalamin" is a general term for cobamide coenzymes containing 5,6-dimethylbenzimidazole as a base. Examples of component (C) include adenosylcobalamin, methylcobalamin, hydroxocobalamin, aquacobalamin, and cyanocobalamin. Component (C) can be used alone or in combination of two or more. Component (C) can be obtained, for example, by a method of isolation and purification from animals and plants containing cobalamin, chemical synthesis, or fermentation production, but commercially available products can also be used.

[0016] From the viewpoint of suppressing bitterness, the content of component (C) in the beverage of the present invention is preferably 0.001 ppm by mass or more, more preferably 0.005 ppm by mass or more, still more preferably 0.008 ppm by mass or more, even more preferably 0.04 ppm by mass or more, and preferably 0.5 ppm by mass or less, more preferably 0.3 ppm by mass or less, still more preferably 0.15 ppm by mass or less. That is, the content of component (C) is preferably 0.001 to 0.5 ppm by mass, more preferably 0.005 to 0.3 ppm by mass, still more preferably 0.008 to 0.3 ppm by mass, even more preferably 0.04 to 0.3 ppm by mass, and particularly preferably 0.04 to 0.15 ppm by mass in the beverage of the present invention. In addition, in this specification, the content of component (C) is defined based on the total amount of cobalamin. Further, the content of component (C) can be measured by an analytical method suitable for the situation of the measurement sample among commonly known measurement methods. For example, it can be analyzed by liquid chromatography. Specifically, the method described in the examples below can be mentioned. In addition, when measuring, appropriate treatments such as freeze-drying the sample to conform to the detection range of the apparatus or removing impurities in the sample to conform to the separation ability of the apparatus may be performed as necessary.

[0017] In the beverage of the present invention, the mass ratio [(C) / (A)] of component (A) and component (C) is 0.2×10 -5 or more and 20×10 -5 or less. However, from the viewpoint of further suppressing bitterness, it is preferably 0.5×10 -5 or more, more preferably 0.7×10 -5 or more, still more preferably 1×10 -5 or more, even more preferably 5×10 -5 or more, and preferably 15×10 -5 or less, more preferably 10×10 -5 or less, still more preferably 8×10 -5 or less. That is, such a mass ratio [(C) / (A)] is preferably 0.5×10 -5 or more and 15×10 -5 or less, more preferably 0.7×10 -5 or more and 10×10 -5is as follows, more preferably 1×10 -5 or more and 8×10 -5 or less, even more preferably 5×10 -5 or more and 8×10 -5 or less. The mass ratio [(C) / (A)] is calculated with the units of the respective contents of component (A) and component (C) made uniform.

[0018] In the beverage of the present invention, from the viewpoint of further suppressing bitterness, the mass ratio [(C) / (B)] of component (B) and component (C) is preferably 0.1×10 -4 or more, more preferably 0.7×10 -4 or more, even more preferably 1.5×10 -4 or more, still more preferably 3.5×10 -4 or more, and preferably 100×10 -4 or less, more preferably 80×10 -4 or less, even more preferably 60×10 -4 or less. That is, such mass ratio [(C) / (B)] is preferably 0.1×10 -4 or more and 100×10 -4 or less, more preferably 0.7×10 -4 or more and 80×10 -4 or less, even more preferably 1.5×10 -4 or more and 80×10 -4 or less, still more preferably 3.5×10 -4 or more and 60×10 -4 or less.

[0019] The beverage of the present invention may contain 2,5-dimethyl-4-hydroxy-3-furanone as component (D). By containing component (D), it is possible to further suppress the strong bitterness derived from non-polymeric catechins felt in the latter half after the beverage is put in the mouth. Component (D) is an aroma component contained in strawberries and pineapples, and is generally used as a food flavor such as a strawberry scent. Component (D) has two optical isomers, and either the R-form or the S-form may be used, or a mixture thereof may be used. Component (D) can be obtained, for example, by a method of isolating and purifying from animals and plants containing 2,5-dimethyl-4-hydroxy-3-furanone, chemical synthesis, etc., but commercially available products can also be used.

[0020] From the viewpoint of bitterness suppression, the content of component (D) in the beverage of the present invention is preferably 0.005 mass ppm or more, more preferably 0.01 mass ppm or more, still more preferably 0.02 mass ppm or more, and even more preferably 0.07 mass ppm or more. From the viewpoint of flavor, it is preferably 50 mass ppm or less, more preferably 10 mass ppm or less, still more preferably 5 mass ppm or less, even more preferably 0.5 mass ppm or less, and even more preferably 0.3 mass ppm or less. That is, the content of component (D) is preferably 0.005 to 50 mass ppm, more preferably 0.01 to 10 mass ppm, still more preferably 0.01 to 5 mass ppm, even more preferably 0.02 to 0.5 mass ppm, and 0.07 to 0.3 mass ppm in the beverage of the present invention. Further, the content of component (D) can be measured by an analytical method suitable for the situation of the measurement sample among commonly known measurement methods. For example, it can be analyzed by liquid chromatography. Specifically, the method described in the examples below can be mentioned. In addition, when measuring, in order to conform to the detection range of the apparatus, the sample may be freeze-dried, or impurities in the sample may be removed in order to conform to the separation ability of the apparatus, and appropriate treatment may be performed as necessary.

[0021] From the viewpoint of further suppressing bitterness, the mass ratio [(D) / (C)] of component (C) and component (D) in the beverage of the present invention is preferably 1 or more, more preferably 1.5 or more, still more preferably 5 or more, and even more preferably 8 or more. From the viewpoint of flavor, it is preferably 4000 or less, more preferably 500 or less, still more preferably 100 or less, and even more preferably 40 or less. That is, such a mass ratio [(D) / (C)] is preferably 1 to 4000, more preferably 1.5 to 500, still more preferably 5 to 100, and even more preferably 8 to 40.

[0022] The beverage of the present invention can contain, if desired, one or a combination of two or more additives such as fruit juice, sweetener, acidulant, amino acid, protein, vitamin, mineral, flavor, ester, pigment, emulsifier, milk component, cocoa powder, seasoning, vegetable oil, antioxidant, preservative, pH adjuster, gelling agent, carrier, etc. The content of the additive can be appropriately set within a range that does not impair the object of the present invention.

[0023] The beverage of the present invention preferably has a pH (20 °C) of 3 or more, more preferably 4 or more, still more preferably 5 or more, and preferably 7 or less, more preferably 6.8 or less, still more preferably 6.5 or less. That is, such pH (20 °C) is preferably 3 to 7, more preferably 4 to 6.8, and still more preferably 5 to 6.5. The pH shall be measured with a pH meter after adjusting the temperature to 20 °C.

[0024] The beverage of the present invention may be a tea beverage or a non-tea beverage. Examples of tea beverages include green tea beverages, black tea beverages, oolong tea beverages, and barley tea beverages. Examples of non-tea beverages include carbonated beverages, fruit juice beverages, vegetable beverages, sports beverages, milk beverages, etc. Here, in this specification, the "sports beverage" is a soft drink aimed at efficiently replenishing water, electrolytes, minerals, and energy lost by sweating during exercise or daily life, etc., and refers to a beverage having a sodium concentration of 0.010% by mass or more.

[0025] The beverage of the present invention may also be a container-packed beverage. The container is not particularly limited as long as it is a normal packaging container. Examples include formed containers mainly composed of polyethylene terephthalate (so-called PET bottles), metal cans, paper containers laminated with metal foil or plastic film, bottles, etc.

[0026] In addition, the beverage of the present invention may be heat-sterilized. The heat-sterilization method is not particularly limited as long as it conforms to the conditions specified in the applicable regulations (in Japan, the Food Sanitation Law). For example, the beverage may be filled into a container package, sealed or closed, and then sterilized, or a sterilizer equipped with a self-recording thermometer or the like may be used for sterilization, or a product sterilized with a filter or the like may be automatically filled into a container package and then sealed or closed. More specifically, retort sterilization method, high temperature short time sterilization method (HTST method), ultra-high temperature sterilization method (UHT method), etc. can be mentioned.

[0027] The beverage of the present invention can be produced according to a conventional method, and an appropriate method can be adopted. For example, components (A), (B) and (C), and other components if necessary, can be mixed and the mass ratio [(C) / (A)] can be adjusted for production.

Examples

[0028] 1. Analysis of non-polymeric catechins and caffeine The sample solution was filtered through a filter (0.45 μm), and analyzed by gradient method at a column temperature of 40 °C using a high performance liquid chromatograph (model SCL-10AVP, manufactured by Shimadzu Corporation) equipped with a packed column for octadecyl group-introduced liquid chromatography (L-column ODS 4.6 mmφ×250 mm, 5 μm: manufactured by Chemical Substances Evaluation Research Institute, Inc.). As a standard product of non-polymeric catechins, the product manufactured by Kurita Water Industries was used and quantified by the calibration curve method. Mobile phase A liquid was an aqueous distilled solution containing 0.1 mol / L acetic acid, B liquid was an acetonitrile solution containing 0.1 mol / L acetic acid, the sample injection volume was 10 μL, and the UV detector wavelength was 280 nm. The gradient conditions are as follows.

[0029] Concentration gradient conditions (volume%) Time (min) A liquid concentration B liquid concentration 0 97% 3% 5 97% 3% 37 80% 20% 43 80% 20% 43.5 0% 100% 48.5 0% 100% 49 97% 3% 60 97% 3%

[0030] 2. Analysis of Vitamin B12 The analysis of vitamin B12 was performed using the microbial quantification method specified in the food labeling standards. 2 g of the sample was precisely weighed, and 10 mL of 1.2 M acetate buffer (pH = 4.5), 40 mL of water, and 0.4 mL of 0.05% potassium cyanide solution were added. After heating and extracting in an autoclave at 105°C for 30 minutes and then cooling, 0.6 mL of 10% metaphosphoric acid was added, and the total volume was adjusted to 100 mL using a volumetric flask and then filtered. A certain volume of the filtrate was pipetted and adjusted to pH = 6.0, and then further diluted appropriately with water using a volumetric flask to obtain the test solution. 0.5, 1.0, and 2.0 mL of the test solution were taken in two test tubes each, and then 2.5 mL of the medium for vitamin B12 measurement and water were added to each test tube using a volumetric pipette to make a total volume of 5.0 mL. Similarly, for preparing the calibration curve, vitamin B12 standard solutions (equivalent amounts of 0, 0.01, 0.02, 0.03, 0.04, 0.05, 0.06, 0.07, 0.10, and 0.15 ng) were taken in two test tubes each, and 2.5 mL of the medium for vitamin B12 measurement and water were added to each to make a total volume of 5.0 mL. High-pressure steam sterilization was performed at 121°C for 5 minutes, and after cooling, 30 μL of the inoculum solution was aseptically inoculated into each test tube and incubated in a constant temperature bath at 37°C for 22 hours. After culturing, the growth degree was measured using the absorbance at 600 nm. A calibration curve was prepared from the absorbances of the standard solutions, and the absorbance obtained from the test solution was compared with this to determine the vitamin B12 content in the test solution.

[0031] 3. Analysis of 2,5-Dimethyl-4-hydroxy-3-furanone The sample solution was filtered through a 0.45 μm filter (Advantec) and subjected to liquid chromatography-mass spectrometry (LC-MS analysis). The LC-MS analysis conditions are as follows.

[0032] <Analysis Conditions> · Column: L-column ODS 4.6 mmφ × 250 mm, 5 μm · Mobile phase: Eluent C: 50 mM aqueous acetic acid solution, Eluent D: 50 mM acetic acid acetonitrile solution · Flow rate: 1.0 mL / min · Column temperature: 40 °C · Ionization method: Electrospray (positive ion detection mode) · Quantification ion: m / z 129

[0033] The analysis was performed using the standard addition method in which the retention time was confirmed by measuring the standard solution and then the standard solution was added to the sample of known amount.

[0034] 4. Sensory evaluation Regarding the bitterness felt in the second half after holding each beverage in the mouth, after three professional panelists agreed to evaluate according to the following criteria, a drinking test was conducted. Then, the score determined by the three professional panelists in increments of "0.5" through consultation was used as the final score.

[0035] Evaluation criteria for bitterness The evaluation of bitterness was carried out on the beverages of the comparative examples in each table. From the perspective of how much the bitterness felt in the second half after holding the beverage in the mouth was suppressed, with the bitterness score of the comparative example being set as "1.0", the evaluation was performed according to the following five levels.

[0036] (Evaluation criteria) 1: The bitterness is equivalent to that of the comparative example 2: The bitterness is slightly weaker than that of the comparative example 3: The bitterness is somewhat weaker than that of the comparative example 4: The bitterness is weaker than that of the comparative example 5: The bitterness is much weaker than that of the comparative example

[0037] Examples 1 to 7 and Comparative Example 1 Beverages were prepared by uniformly mixing the respective components in the ratios shown in Table 1. Subsequently, the obtained beverages were analyzed and sensory evaluated. The results are shown in Table 1.

[0038]

Table 1

[0039] Examples 8 to 14 and Comparative Example 2 Beverages were prepared by uniformly mixing the respective components in the ratios shown in Table 2. Subsequently, the obtained beverages were analyzed and subjected to sensory evaluation. The results are shown in Table 2 together with the results of Reference Example 1.

[0040]

Table 2

[0041] Examples 15 to 19 and Comparative Example 3 Beverages were prepared by uniformly mixing the respective components in the ratios shown in Table 3. Subsequently, the obtained beverages were analyzed and subjected to sensory evaluation. The results are shown in Table 3.

[0042]

Table 3

[0043] Examples 20 to 22 and Comparative Example 4 Beverages were prepared by uniformly mixing the respective components in the ratios shown in Table 4. Subsequently, the obtained beverages were analyzed and subjected to sensory evaluation. The results are shown in Table 4.

[0044]

Table 4

[0045] Examples 23 to 27 and Comparative Example 5 Beverages were prepared by uniformly mixing the respective components in the ratios shown in Table 5. Subsequently, the obtained beverages were analyzed and subjected to sensory evaluation. The results are shown in Table 5.

[0046]

Table 5

[0047] From Tables 1 to 5, it can be seen that by adding vitamin B12 to a beverage containing high concentrations of non-polymeric catechins and trace amounts of caffeine at a certain mass ratio with respect to the non-polymeric catechins, the strong bitterness derived from the non-polymeric catechins felt in the latter half after holding the beverage in the mouth can be suppressed. Further, it can be seen that when 2,5-dimethyl-4-hydroxy-3-furanone is further added, the bitterness suppression effect can be enhanced.

Claims

1. The following components (A) to (C); (A) Non-polymer catechins: 0.05% by mass or more, (B) Caffeine: 1 to 500 ppm by mass, and (C) Vitamin B12 Containing; The mass ratio of component (A) to component (C) [(C) / (A)] is 0.2×10 －５ Above 20 x 10 －５ Below are the beverages.

2. The mass ratio [(C) / (B)] of component (B) and component (C) is 0.1×10 －４ or more and 100×10 －４ or less. The beverage according to claim 1.

3. The mass ratio [(B) / (A)] of component (A) and component (B) is 0.5×10 －２ or more and 100×10 －２ or less. The beverage according to claim 1 or 2.

4. Furthermore, the beverage according to any one of Claims 1 to 3, which contains 2,5-dimethyl-4-hydroxy-3-furanone as component (D).

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