Beverage composition

Abstract

To provide a beverage composition that achieves reduction in an acrid taste derived from chlorogenic acids.SOLUTION: A beverage composition contains the following components (A) and (B): (A) chlorogenic acids 0.008-2 mass%, and (B) 4-vinylguaiacol, with the mass ratio [(B) / (A)] between the component (A) and component (B) of 5×10-7 or more and 2×10-1 or less.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to beverage compositions. [Background technology]

[0002] Chlorogenic acids are a type of polyphenol and have been reported to have physiological effects such as antioxidant and antihypertensive effects. Coffee beans are known to be a material rich in chlorogenic acids, and many foods and beverages containing chlorogenic acids are commercially available. For example, green coffee beans are roasted to produce flavor and aroma components that are the basis of the coffee's unique taste and aroma, and the coffee flavor and aroma components and chlorogenic acids are extracted from the roasted coffee beans and packaged in a container to produce a coffee beverage that is widely enjoyed.

[0003] Various coffee beverages with even greater palatability have been studied to date. For example, a packaged coffee beverage (Patent Document 1) has been proposed that focuses on the flavor and aroma components produced by roasting green coffee beans, resulting in a packaged coffee beverage with a rich sweet aroma and a crisp aftertaste, in which the pyrazines are increased while the guaiacols are reduced as much as possible, and the mass ratio of pyrazines to guaiacols is controlled; and a packaged coffee beverage (Patent Documents 2 and 3) has been proposed that is rich in body and aroma, resulting in a crisp aftertaste, in which the total amount of pyrazines and furans is increased while the guaiacols are reduced as much as possible, and the ratio of guaiacols to the total amount of pyrazines and furans is controlled. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2011-125289 [Patent Document 2] Japanese Patent Application Laid-Open No. 2012-105642 [Patent Document 3] Japanese Patent Application Laid-Open No. 2016-192971 Summary of the Invention [Problem to be solved by the invention]

[0005] Coffee beverages made from roasted coffee beans have a rich aroma and are highly palatable, but a significant amount of the chlorogenic acids present in the beans tend to decompose. Therefore, to maximize the use of chlorogenic acids, beverages containing reagents composed of chlorogenic acids or extracts of green coffee beans or lightly roasted coffee beans (hereinafter also referred to as "green coffee beans, etc.") are advantageous. However, beverages made from these ingredients tend to have a strong astringent taste derived from the chlorogenic acids, which can be a hindrance to continued consumption. Herein, "astringent taste" refers to the astringent oral sensation that remains in the mouth when the beverage is sipped.

[0006] Therefore, an object of the present invention is to provide a beverage composition in which the bitterness derived from chlorogenic acids is suppressed. [Means for solving the problem]

[0007] The inventors conducted extensive research to develop a beverage composition rich in chlorogenic acids, and as a result, they surprisingly discovered that by incorporating 4-vinylguaiacol, which is known to inhibit a sharp aftertaste and has an unpleasant odor, in a specific ratio to the chlorogenic acids, it is possible to suppress the bitterness caused by the chlorogenic acids while still containing a high amount of chlorogenic acids.

[0008] That is, the present invention provides a composition comprising the following components (A) and (B): (A) 0.008 to 2% by mass of chlorogenic acids, and (B) 4-vinylguaiacol The mass ratio of component (A) to component (B) [(B) / (A)] is 5×10 -7 Over 2×10 -1 The following beverage compositions are provided: [Effects of the Invention]

[0009] According to the present invention, it is possible to provide a beverage composition that is suitable for oral ingestion, in which the bitterness derived from chlorogenic acids and the medicinal smell are suppressed. DETAILED DESCRIPTION OF THE INVENTION

[0010] [Beverage composition] As used herein, the term "beverage composition" refers to a beverage that can be consumed as is without dilution. The form of the beverage composition of the present invention is not particularly limited as long as it can be consumed as is without dilution, and may be in the form of a liquid such as an RTD (Ready to Drink), an instant beverage prepared by diluting with water or the like, or a slurry, or in a semi-solid form such as a jelly. In the case of a semi-solid form, the beverage composition may be sucked through a spout or straw attached to the container, and the solids concentration is not particularly limited and can be selected appropriately. Of these, from the viewpoint of convenience, a liquid form is preferred as the form of the beverage composition, and an RTD is more preferred.

[0011] The beverage composition of the present invention contains chlorogenic acids as component (A). In this specification, "chlorogenic acids" collectively refers to monocaffeoylquinic acids, i.e., 3-caffeoylquinic acid, 4-caffeoylquinic acid, and 5-caffeoylquinic acid; monoferulic acids, i.e., 3-ferulic acid, 4-ferulic acid, and 5-ferulic acid; and dicaffeoylquinic acids, i.e., 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid. In the present invention, at least one of the nine types listed above may be contained. Component (A) may also be in the form of a salt or hydrate. The salt is not particularly limited as long as it is physiologically acceptable, and examples thereof include alkali metal salts.

[0012] The content of component (A) in the beverage composition of the present invention is 0.008 to 2% by mass. From the viewpoint of enhancing the physiological effects of component (A), it is preferably 0.01% by mass or more, more preferably 0.03% by mass or more, and even more preferably 0.05% by mass or more. From the viewpoint of suppressing the bitterness derived from chlorogenic acids, it is preferably 1.2% by mass or less, more preferably 0.7% by mass or less, and even more preferably 0.3% by mass or less. The content of component (A) in the beverage composition of the present invention is 0.008 to 2% by mass, preferably 0.01 to 1.2% by mass, more preferably 0.03 to 0.7% by mass, and even more preferably 0.05 to 0.3% by mass. Herein, the content of component (A) is defined based on the total amount of the above nine components. When component (A) is in the form of a salt or hydrate, the content of component (A) is expressed as a value converted to the free acid, i.e., chlorogenic acids. The content of component (A) can be measured by a commonly known analytical method suited to the conditions of the sample to be measured, for example, by liquid chromatography. Specific examples include the methods described in the Examples below. During measurement, the sample may be freeze-dried to fit the detection range of the instrument, or impurities may be removed from the sample to fit the resolution of the instrument, as needed.

[0013] The beverage composition of the present invention contains 4-vinylguaiacol as component (B). 4-vinylguaiacol is known not only as a substance that inhibits the crisp aftertaste of coffee beverages, but also as an off-odor substance that imparts smoky, chemical, or spicy odors to sake. However, the present invention has surprisingly found that by incorporating component (B) in a mass ratio relative to component (A) within a specific range, the harshness derived from chlorogenic acids can be suppressed.

[0014] The content of component (B) in the beverage composition of the present invention is preferably 0.00000001% by mass or more, more preferably 0.00000008% by mass or more, even more preferably 0.0000005% by mass or more, and even more preferably 0.000005% by mass or more, from the viewpoint of suppressing the bitterness derived from chlorogenic acids. Furthermore, from the viewpoint of suppressing the medicinal odor derived from 4-vinylguaiacol, the content is preferably 0.2% by mass or less, more preferably 0.12% by mass or less, even more preferably 0.05% by mass or less, and even more preferably 0.005% by mass or less. The content of component (B) in the beverage composition of the present invention is preferably 0.00000001 to 0.2% by mass, more preferably 0.00000008 to 0.12% by mass, even more preferably 0.00000008 to 0.05% by mass, even more preferably 0.0000005 to 0.05% by mass, and even more preferably 0.000005 to 0.005% by mass. The content of component (B) can be measured by a commonly known analytical method suited to the conditions of the sample to be measured, such as GC / MS. Specific examples include the methods described in the Examples below. During measurement, the sample may be subjected to appropriate treatment as needed, such as freeze-drying to fit the detection range of the instrument or removing impurities from the sample to match the resolution of the instrument.

[0015] The beverage composition of the present invention has a mass ratio of component (A) to component (B) [(B) / (A)] of 5×10 -7 Over 2×10 -1 From the viewpoint of suppressing the bitterness derived from chlorogenic acids, -7 More than 5×10 is preferable. -6 More than 5×10 is preferable. -5 The above is more preferable, and from the viewpoint of suppressing the medicinal odor derived from 4-vinylguaiacol, 1.2 × 10 -1 Less than 5×10 is preferable -2 Less than 4×10 is preferable. -3 In the present invention, the mass ratio of component (A) to component (B) [(B) / (A)] is more preferably 5×10 -7 Over 2×10 -1less than or equal to 8 × 10 -7 Over 1.2 x 10 -1 or less, more preferably 5×10 -6 5x10 or more -2 or less, and more preferably 5×10 -5 Over 4×10 -3 The following is the result.

[0016] When the beverage composition of the present invention contains a specific amount or more of (C) furfuryl mercaptan (hereinafter also referred to as "component (C)"), the bitterness caused by chlorogenic acids, which is a problem of the present invention, may not occur. Specifically, this is the case when the beverage composition contains 0.00006% by mass or more of component (C). Therefore, the content of component (C) in the beverage composition of the present invention is preferably less than 0.00006% by mass, more preferably less than 0.00003% by mass, even more preferably less than 0.00001% by mass, and most preferably substantially free of component (C). The effects of the present invention are particularly effective with such beverage compositions. Herein, the term "substantially free of component (C)" encompasses not only the complete absence of component (C) in the beverage composition, but also a concentration below the detection limit. The content of component (C) can be measured by a commonly known analytical method appropriate to the conditions of the measurement sample, such as GC / MS. Specific examples include the methods described in the Examples below. During measurement, the sample may be freeze-dried to fit the detection range of the instrument, or impurities may be removed from the sample to fit the resolution of the instrument, or other appropriate treatments may be performed as needed.

[0017] From the viewpoint of suppressing the bitterness derived from chlorogenic acids, the pH (20°C) of the beverage composition of the present invention is preferably 3.0 or higher, more preferably 3.7 or higher, even more preferably 4.5 or higher, and preferably 7.5 or lower, more preferably 7.2 or lower, even more preferably 7.0 or lower. The pH (20°C) of the beverage composition of the present invention is preferably 3.0 to 7.5, more preferably 3.7 to 7.2, and even more preferably 4.5 to 7.0. The pH is measured with a pH meter at a temperature adjusted to 20°C.

[0018] If desired, the beverage composition of the present invention may contain one or more additives such as sweeteners, acidulants, amino acids, proteins, minerals, esters, colorants, emulsifiers, dairy ingredients, preservatives, seasonings, quality stabilizers, etc. The content of the additives can be appropriately set within a range that does not impair the object of the present invention.

[0019] The beverage composition of the present invention may be either a non-tea beverage or a tea beverage. Examples of tea beverages include green tea beverages, roasted green tea beverages, oolong tea beverages, and grain tea beverages. Examples of non-tea beverages include non-alcoholic beverages such as fruit juice, vegetable juice, isotonic beverages, enhanced water, bottled water, near-water, nutritional drinks, and beauty drinks, as well as alcoholic beverages such as beer, wine, sake, plum wine, happoshu, whiskey, brandy, shochu, rum, gin, and liqueurs.

[0020] As component (A), a commercially available reagent may be used, but it is also possible to use an extract of a plant that is rich in component (A). When a plant extract is used as component (A), the extraction method and extraction conditions for the plant extract are not particularly limited, and known methods can be used. The plant is not particularly limited as long as it contains component (A), and examples include one or more selected from sunflower seeds, unripe apples, coffee beans, Simon leaves, pine cones, pine seed husks, sugarcane, nandina leaves, burdock, eggplant skin, plum fruit, coltsfoot, and grape plants. Among these, coffee beans are preferred from the viewpoint of chlorogenic acid content, etc. From the viewpoint of enhancing the physiological effects of component (A), the coffee beans are preferably one or more selected from green coffee beans and lightly roasted coffee beans, with green coffee beans being more preferred. Herein, "lightly roasted coffee beans" refers to roasted coffee beans with an L value of 30 to 60. From the viewpoint of enhancing the physiological effects of component (A), the L value of lightly roasted coffee beans is preferably 32 or more, more preferably 34 or more, even more preferably 36 or more, still more preferably 38 or more, and even more preferably 40 or more. The type and origin of the coffee beans are not particularly limited. In addition, in this specification, the "L value" refers to the brightness of roasted coffee beans measured with a colorimeter, with black being an L value of 0 and white being an L value of 100.

[0021] Furthermore, when the beverage composition of the present invention is a coffee beverage made with roasted coffee beans containing roasted coffee beans with an L value of less than 30, the bitterness derived from chlorogenic acids can be masked by the roasted odor of the roasted coffee beans. Therefore, the present invention is directed to beverages other than coffee beverages made with roasted coffee beans containing roasted coffee beans with an L value of preferably less than 30, more preferably less than 32, even more preferably less than 34, even more preferably less than 36, even more preferably less than 38, and especially preferably less than 40. The roasted coffee beans may be those from which 90% or more of the caffeine has been removed. The coffee content of a coffee beverage is determined by the amount of coffee extracted or dissolved from roasted coffee beans equivalent to 1 g or more of green coffee beans per 100 g of content. The "green coffee bean equivalent" is defined as 1 g of roasted coffee beans being equivalent to 1.3 g of green coffee beans (see page 421 of Revised New Edition: Soft Drinks, edited by the Japan Soft Drink Association, published by Korin, published December 25, 1989). The type of coffee beverage is not particularly limited, but examples include coffee beverages, etc., as defined in Article 2 of the "Fair Competition Code on the Labeling of Coffee Beverages, etc.", which was revised and enforced on August 19, 2019, namely, "coffee," "coffee beverage," "coffee-containing soft drink," and "coffee-containing carbonated beverage."

[0022] The beverage composition of the present invention can be filled into conventional packaging containers such as molded containers primarily made of polyethylene terephthalate (so-called PET bottles), metal cans, paper containers combined with metal foil or plastic film, and bottles to produce a packaged beverage. The beverage composition of the present invention may also be heat-sterilized. There are no particular limitations on the sterilization method, so long as it complies with the conditions stipulated in applicable laws and regulations (such as the Food Sanitation Act in Japan). For example, the tea beverage may be filled into a container, which is then tightly stoppered or sealed, and sterilized; alternatively, the beverage may be sterilized in a sterilizer equipped with a thermometer or sterilized using a filter or the like, and then automatically filled into a container, which is then tightly stoppered or sealed. More specific examples of such methods include retort sterilization, high-temperature short-time sterilization (HTST), and ultra-high-temperature sterilization (UHT).

[0023] The beverage composition of the present invention can be produced by any suitable method, for example, by blending components (A) and (B) and, if necessary, other components, and adjusting the mass ratio of component (A) to component (B) [(B) / (A)].

[0024] Component (B) may be a commercially available reagent or may be contained in the form of an extract of a plant that is rich in component (B). The plant may be selected appropriately within the scope of the present invention, as long as it contains component (B) and is commonly used in the food and beverage industry. The extraction method and conditions are not particularly limited, and known methods may be used.

[0025] [Chlorogenic acid-based bitterness suppressant] The astringency suppressant of the present invention contains 4-vinylguaiacol as an active ingredient. The astringency suppressant of the present invention may be used together with chlorogenic acids, and in this case, it is preferable to control the mass ratio of component (A) to component (B) [(B) / (A)] within the above range. The mass ratio [(B) / (A)] is as explained above.

[0026] Furthermore, the astringency suppressant of the present invention can be applied not only to component (A) but also to oral products containing component (A). The oral product is not particularly limited as long as it can be taken orally, and may be liquid or semi-solid. Examples include foods and beverages, pharmaceuticals, and quasi-drugs containing component (A). Among these, foods and beverages are preferred. Examples of foods and beverages include beverages containing component (A) and foods containing component (A). The foods and beverages can be produced according to conventional methods depending on the type of food and beverage. The dosage form of the pharmaceuticals and quasi-drugs is not particularly limited, and examples thereof include oral administration formulations, and known dosage forms such as liquids and syrups can be used. Furthermore, known additives can be blended when the formulations are prepared. Pharmaceuticals and quasi-drugs can be manufactured according to conventional methods. The contents and mass ratio [(B) / (A)] of the components (A) and (B) in the oral product are as explained above. [Example]

[0027] (1) Analysis of chlorogenic acids The analytical equipment used was HPLC. The model numbers of the components of the equipment are as follows: UV-VIS detector: SPD-20A (Shimadzu Corporation) Column oven: CTO-20AC (Shimadzu Corporation) Pump: LC-20AD (Shimadzu Corporation) Autosampler: SIL-20AC (Shimadzu Corporation) Column: Cadenza CD-C18, inner diameter 4.6 mm, length 150 mm, particle size 3 μm (Intact Co., Ltd.)

[0028] The analysis conditions were as follows: Sample injection volume: 10 μL ·Flow rate: 1.0mL / min UV-VIS detector wavelength: 325nm Column oven temperature setting: 35℃ Eluent A: 50 mM acetic acid, 0.1 mM 1-hydroxyethane-1,1-diphosphonic acid, 10 mM sodium acetate, 5 (V / V)% acetonitrile solution Eluent B: Acetonitrile

[0029] Concentration gradient conditions (volume%) Time Eluent A Eluent B 0.0 minutes 100% 0% 10.0 minutes 100% 0% 15.0 minutes 95% 5% 20.0 minutes 95% 5% 22.0 minutes 92% 8% 50.0 minutes 92% 8% 52.0 minutes 10% 90% 60.0 minutes 10% 90% 60.1 minutes 100% 0% 70.0 minutes 100% 0%

[0030] 3-Caffeoylquinic acid: 5.3 min 5-Caffeoylquinic acid: 8.8 min 4-Caffeoylquinic acid: 11.6 min 3-Ferulacinic acid: 13.0 min 5-Ferulacinic acid: 19.9 min 4-Ferulacinic acid: 21.0 min 3,4-dicaffeoylquinic acid: 36.6 min 3,5-dicaffeoylquinic acid: 37.4 min 4,5-dicaffeoylquinic acid: 44.2 min From the area % determined here, the content (mass %) of chlorogenic acids was calculated using 5-caffeoylquinic acid (Tokyo Chemical Industry Co., Ltd.) as a standard substance.

[0031] (2) Analysis of 4-vinylguaiacol and furfuryl mercaptan The sample was placed in a vial, and the aroma components in the headspace were adsorbed using an SPME fiber and subjected to GC / MS measurement.

[0032] The analysis conditions were as follows: HS-GC / MS conditions Measurement equipment: HP6890 (Agilent) Column: BC-WAX, inner diameter 0.25 mm, length 50 m, particle size 0.25 μm (GL Sciences, Inc.) Temperature program: 60℃ (5 min) → 230℃, increasing at 5℃ / min Head pressure: 14.8 psi ·Inlet temperature: 210℃ Detector temperature: 200℃ ·Split ratio; 30:1 Carrier gas: Helium Scan mode; ionization voltage 70eV

[0033] (3) pH measurement The sample was measured using a pH meter (HORIBA Compact pH Meter, manufactured by Horiba Ltd.) with the temperature adjusted to 20°C.

[0034] (4) Sensory evaluation A three-member expert panel conducted sensory tests on the "bitterness derived from chlorogenic acids" and "medicinal odor" when consuming each beverage. The sensory tests were conducted after each expert panel agreed to use the following evaluation criteria for "bitterness derived from chlorogenic acids" and "medicinal odor." A final score was then determined in increments of 0.5 through discussion based on the scores determined by each expert panel for "bitterness derived from chlorogenic acids," and a final rating for "medicinal odor" was determined through discussion among the expert panels.

[0035] Evaluation criteria for bitterness derived from chlorogenic acids The astringency derived from chlorogenic acids was evaluated based on whether or not each expert panel member felt the astringency derived from chlorogenic acids when drinking the beverages, with the beverage of Example 6 being given a score of "5" and the beverage of Comparative Example 5 being given a score of "1." The specific evaluation criteria are as follows:

[0036] Rating 5: No bitterness derived from chlorogenic acids (corresponding to Example 6) 4: Almost no bitterness from chlorogenic acids 3: A slight bitterness from chlorogenic acids 2: You can feel the bitterness from chlorogenic acids 1: Strong bitterness from chlorogenic acids (equivalent to Comparative Example 5)

[0037] Evaluation criteria for chemical odor The evaluation of the medicinal odor was based on whether or not each expert panel perceived a medicinal odor when drinking the beverages. The medicinal odor of the beverage of Example 1 was rated as "absent," and the medicinal odor of the beverage of Comparative Example 2 was rated as "present." If the intensity of the medicinal odor did not correspond to that of either the beverage of Example 1 or the beverage of Comparative Example 2, it was rated as "slightly present." The specific evaluation criteria were as follows:

[0038] None: No medicinal odor derived from 4-vinylguaiacol (corresponding to Example 1) Slightly: A slight medicinal odor from 4-vinylguaiacol is detected. Yes: Strong medicinal odor from 4-vinylguaiacol (equivalent to Comparative Example 2)

[0039] As the chlorogenic acid preparation used in Example 24 of the present invention, coffee chlorogenic acid FH-4181 manufactured by Hasegawa Fragrance Co., Ltd. was used.

[0040] Example 1 The components shown in Table 1 were blended, adjusted to pH 6.0 with sodium bicarbonate, and stirred to produce a beverage. The analytical and evaluation results of the resulting beverage are also shown in Table 1.

[0041] Examples 2 to 6 and Comparative Examples 1 and 2 Beverages were produced in the same manner as in Example 1, except that the amount of 4-vinylguaiacol added was changed and the mass ratio [(B) / (A)] was varied as shown in Table 1. The analysis and evaluation results of the resulting beverages are also shown in Table 1.

[0042] [Table 1]

[0043] Example 7 A beverage was produced in the same manner as in Example 1, except that the ingredients shown in Table 2 were blended. Table 2 also shows the analysis and evaluation results of the resulting beverage.

[0044] Examples 8 to 12 and Comparative Examples 3 and 4 Beverages were produced in the same manner as in Example 7, except that the amount of 4-vinylguaiacol added was changed and the mass ratio [(B) / (A)] was varied as shown in Table 2. The analysis and evaluation results of the resulting beverages are also shown in Table 2.

[0045] [Table 2]

[0046] Example 13 A beverage was produced in the same manner as in Example 1, except that the ingredients shown in Table 3 were blended. Table 3 also shows the analysis and evaluation results of the resulting beverage.

[0047] Examples 14 to 18 and Comparative Examples 5 and 6 Beverages were produced in the same manner as in Example 13, except that the amount of 4-vinylguaiacol added was changed and the mass ratio [(B) / (A)] was varied as shown in Table 3. The analysis and evaluation results of the resulting beverages are also shown in Table 3.

[0048] [Table 3]

[0049] Example 19 A beverage was produced in the same manner as in Example 1, except that the ingredients shown in Table 4 were blended. Table 4 also shows the analysis and evaluation results of the resulting beverage.

[0050] Examples 20 to 23 Beverages were produced in the same manner as in Example 19, except that the amounts of citric acid and / or sodium bicarbonate were changed to change the pH to the values ​​shown in Table 4. The analytical and evaluation results of the resulting beverages are also shown in Table 4.

[0051] [Table 4]

[0052] Example 24 A beverage was produced in the same manner as in Example 9, except that a chlorogenic acid preparation was blended instead of chlorogenic acid. The analytical and evaluation results of the obtained beverage are shown in Table 5 together with the results of Example 9.

[0053] [Table 5]

[0054] Tables 1 to 5 show that by incorporating 4-vinylguaiacol at a specific mass ratio relative to chlorogenic acids, a beverage composition can be obtained that has a high content of chlorogenic acids while suppressing the bitterness inherent to the chlorogenic acids.

Claims

1. The following components (A) and (B): (A) 0.05 to 2% by mass of chlorogenic acids, and (B) 4-vinylguaiacol Contains The mass ratio of component (A) to component (B) [(B) / (A)] is 5 × 10 －６ 2 x 10 or more －１ Below is the A beverage composition (excluding coffee beverages made using roasted coffee beans containing roasted coffee beans having an L value of less than 30).

2. The beverage composition according to claim 1, which contains furfuryl mercaptan as component (C) in an amount of less than 0.00006% by mass.

3. The beverage composition according to claim 1 or 2, wherein the content of component (B) is 0.0000005 to 0.2 mass %.

4. The beverage composition according to any one of claims 1 to 3, which has a pH of 3.0 to 7.5 at 20°C.

5. An agent for suppressing the bitterness of chlorogenic acids, which contains 4-vinylguaiacol as an active ingredient, 0.05 to 2% by mass of (A) chlorogenic acids and (B) 4-vinylguaiacol in a mass ratio [(B) / (A)] of 5 × 10 －６ 2 x 10 or more －１ A bitterness suppressant contained in the following proportions.

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