JP2013255434A - Beverage composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a beverage composition excellent in appearance stability.SOLUTION: A beverage composition containing 0.01 to 0.15 mass% oleuropein and a tea extract of one kind or more selected from among roasted green tea, oolong tea, and barley tea, and a method for stabilizing the appearance of a green tea type beverage composition including adding 0.01 to 0.15 mass% oleuropein to a green tea type beverage composition, are disclosed.

Description

  The present invention relates to a beverage composition. Specifically, the present invention relates to a polyphenol beverage composition having excellent appearance stability over time.

  Antioxidant action of polyphenols has attracted attention due to the recent increase in health consciousness and beauty consciousness. Polyphenols are generally ingested as beverages, but aqueous compositions containing polyphenols generally have problems that coloring / discoloration of the composition, turbidity, and precipitation occur due to heat treatment and aging. . In addition to being consumed as an aqueous beverage, tea is widely used as a food flavor. However, tea contains a large amount of polyphenols such as catechins, so when exposed to high temperatures, such as heat treatment for extraction and sterilization, tea beverages with a neutral pH are subjected to heat treatment under mild conditions. Therefore, there is a problem in appearance stability in that coloring / discoloration such as browning occurs. In addition, when a tea powder extract is produced by spray drying or the like, the polyphenols are discolored by being exposed to high temperatures.

  For such problems, Patent Document 1 discloses a method for stabilizing a green tea extract that can stably maintain the green color of green tea. Patent Document 2 discloses a polyphenol preparation having excellent stability in which polyphenols are dissolved in fatty acid triglycerides at a high concentration. However, these prior arts cannot sufficiently stabilize polyphenols.

Japanese Patent Laid-Open No. 7-112 JP2008-179547

  An object of the present invention is to provide a polyphenols-containing beverage composition excellent in appearance stability, in particular, appearance stability after being exposed to a high temperature, and a method for stabilizing the appearance of the polyphenols-containing beverage composition. It is in.

  As a result of intensive studies based on these problems, the present inventors have found that this problem can be solved by adding oleuropein to beverages containing these polyphenols, and have completed the present invention. .

That is, the present invention
[1] A beverage composition comprising 0.01 to 0.15% by mass of oleuropein and at least one tea extract selected from roasted green tea, oolong tea and hato barley tea;
[2] The beverage composition according to the above [1], wherein the tea extract is an oolong tea leaf extract;
[3] A method for stabilizing the appearance of a tea-based beverage composition, characterized in that 0.01 to 0.15% by mass of oleuropein is added to the tea-based beverage composition; and [4] The tea-based beverage composition is oolong tea. The stabilization method according to the above [3], wherein

  According to the present invention, a beverage composition containing polyphenols having excellent appearance stability can be provided.

It is a graph which shows the effect of oleuropein on the external appearance stability of roasting green tea type | system | group drink composition. It is a graph which shows the effect of oleuropein on the external appearance stability of an oolong tea type | system | group drink composition.

In a first aspect, the present invention provides a beverage composition comprising oleuropein and one or more tea extracts selected from roasted green tea, oolong tea, and barley tea.
In a second aspect, the present invention provides a method for stabilizing the appearance of a tea-based beverage composition comprising adding oleuropein to the tea-based beverage composition.

The oleuropein used in the present invention is a type of glycoside of a phenolic compound, and the flowers, pericarp, fruits, leaves, bark, roots or seeds of the genus Oleaceae are extracted with water or a mixture of water and ethanol. Can be obtained. Examples of the plants belonging to the genus Oleaceae include olives ( Olea europaea Linne) and the same species ( Olea welwitschii , Olea paniculata, etc.). Representative examples of olive varieties include, for example, Neva di Bronco, Manzanillo, Picual, Hogi Blanco, Albequina, Catamara, Colonnage, Pitchorine, Paragon, Wagga Verdal, Mission, Washington, West Australia Mission, South Australia Verdal, Azapa, Balnea , Cornicabra, Gordal, Frantoio, Retino, Cipressino, Lucca, Ascorana Terena, Correggiola, Moloioro, Black Italian, Colatina, Helena, Rossiola, One Seven Seven, El Greco, Hardys Mammoth and the like.
The oleuropein used in the present invention may be a commercially available product, and can be obtained commercially, for example, from Eisai Food Chemical Co., Ltd. (trade name “Opiace”). The content of oleuropein in the beverage composition is preferably from 0.01 to 0.15% by mass, more preferably from 0.01 to 0.11% by mass, and even more preferably from 0.01 to 0.07% by mass. When the content of oleuropein in the beverage composition is less than 0.01% by mass, the appearance stability of polyphenols in one or more extracts selected from roasted tea, oolong tea and hato barley tea contained in the composition It is not preferable because it is difficult to improve the ratio. On the other hand, when the content of oleuropein in the beverage composition exceeds 0.15% by mass, the bitterness of the beverage composition is increased, which is not preferable.

  The roasted green tea used in the present invention means a product obtained by roasting tea leaves and / or twigs (stems) of the camellia family Camellia, specifically roasting tea (green tea) without a fermentation treatment step. Can be obtained. As the roasted green tea extract, usually, water and / or ethanol extract of roasted green tea leaves, or an extract obtained by using a critical extraction method can be used. Can do. These extracts are commercially available from, for example, Sato Foods Co., Ltd. (trade name “Hojicha Extract H0102 Type”).

  Oolong tea used in the present invention means a product obtained by fermenting and heat-treating tea leaves of the Camellia family Camellia, specifically, performing heat treatment at the stage before the fermentation of tea leaves, Can be obtained by ending with As the oolong tea extract, a water and / or ethanol extract of oolong tea leaves or an extract obtained by using a critical extraction method can be used. These extracts include, for example, Sato Food Industry Co., Ltd. (trade name “Oolong Tea Extract U1”), Saneigen FFI Co., Ltd. (trade names “Oolong Tea Extract NO.14266”, “FD Oolong Tea Extract Powder NO.16297”), Commercially available from Maruzen Pharmaceutical Co., Ltd. (trade name “Oolong Tea Extract M”).

Hato barley used in the present invention refers to seeds of pearl barley, which is a kind of Gramineae, and pearl barley tea can be obtained by roasting barley seeds. As the hato barley tea extract, a water and / or ethanol extract of roasted barley seeds or an extract obtained using a critical extraction method can be used. These extracts are commercially available from, for example, Maruzen Pharmaceutical Co., Ltd. (trade name “Bedley Extract Powder MF”).
In the beverage composition of the present invention, the above-described tea extract can be blended alone or in combination of two or more.

  The amount of one or more tea extracts selected from roasted green tea, oolong tea and hato barley tea contained in the beverage composition of the present invention is 0.01-5% by mass as a dry powder or granules in the composition. Preferably, 0.01-1% by mass is more preferable, and 0.01-0.5% by mass is most preferable.

  The beverage composition of the present invention can contain any component that can be used in foods as long as the effects of the present invention are not impaired. For example, roasted green tea including roasted green tea, oolong tea and tea extract other than hato barley tea, protein, carbohydrate, sugar, dietary fiber, animal and vegetable oil, ethanol, polyhydric alcohol, sugar alcohol, thickener / thickener, emulsifier , Gum base, inclusion compound, antioxidant, antioxidant, chelating agent, sweetener, pH adjuster, salt, amino acids, herbal medicine, acidulant, softener, colorant, brightener, vitamins, flavoring, antiseptic An agent, water and the like can be blended.

The beverage composition of the present invention may be in the form of a powdered beverage not only by liquid beverage but also by freeze-drying treatment or spray-drying treatment.
The beverage composition of the present invention can be applied as a general food or as a specific health food that promotes periodontal tissue health and blood sugar level improving effects.

EXAMPLES Hereinafter, although an Example and a comparative example are shown and this invention is demonstrated concretely, this invention is not limited to the following Example. In addition, the compounding quantity in each example shows the mass% unless there is special prescription | regulation.
Beverage compositions were prepared according to the formulation in Table 1, and the influence of various concentrations of oleuropein on the appearance stability of the beverage composition was examined.

The yellowness index (YI: Yellow Index) was determined by the following equation.

YI = 100 (1.28X-1.06Z)
Y
* X, Y, Z: Tristimulus values in the XYZ color system

A beverage composition was produced according to the above formulation, and the yellowness (YI-0) was measured.
Next, the beverage composition is enclosed in a beverage pouch, and after yellowing at 123 ° C. for 15 minutes, the yellowness (YI-1) immediately after heating is measured, and the yellowing degree ΔYI-1 = [(YI -1)-(YI-0)] was calculated.
The unopened heat-treated pouch sample was further left at 40 ° C. for 1 month, and then the yellowness (YI-2) was measured, and the yellowing degree ΔYI-2 = [(YI-2)-(YI-1)] Was calculated.
The overall evaluation of the appearance stability of the beverage composition was performed by evaluating the degree of yellowing ΔYI−3 = [(YI−2) − (YI−0)].
For the measurement of yellowness, a spectrophotometer UV2450 (manufactured by Shimadzu Corporation) was used. The results are shown in FIGS.

  The beverage composition was discolored by heat sterilization, and a tendency to discolor further when allowed to stand was observed. On the other hand, it was shown that yellowing can be suppressed and appearance stability can be improved by adding 0.01% or more of oleuropein to the beverage.

After preparing the beverage composition, the flavor was evaluated by five panelists for the beverage as it was without retort sterilization. The evaluation was expressed as an average value of the obtained scores according to the following criteria.
Evaluation score
I do not feel bitterness 1
I feel a little bitterness 2
Feel bitterness 3
I strongly feel the bitterness 4

The results of flavor evaluation are shown in Table 2.

As shown in Table 2, when blending oleuropein into various beverage compositions, it was found that the upper limit of the blending amount is preferably 0.15% from the viewpoint of flavor.
From the results of appearance stability and flavor evaluation, it was found that 0.01 to 0.15% of the amount of oleuropein blended in the tea-based beverage composition was preferable.

Below, the prescription example which concerns on this invention is described.
Example 1
Ingredient Amount (%)
Oolong tea extract 0.2
Oleuropein 0.07
Fragrance 0.2
Vitamin C 0.1
Water balance Total 100

Example 2
Ingredient Amount (%)
Oolong tea extract 0.2
Oleuropein 0.01
Fragrance 0.2
Erythritol 6
Water balance Total 100

Example 3
Ingredient Amount (%)
Oolong tea extract 0.2
Oleuropein 0.11
Fragrance 0.2
Stevia 0.02
Water balance Total 100

Example 4
Ingredient Amount (%)
Oolong tea extract 1
Hojicha Extract 0.01
Oleuropein 0.15
Fragrance 0.2
Water balance Total 100

Example 5
Ingredient Amount (%)
Hojicha Extract 0.01
Black tea extract 0.2
Oleuropein 0.07
Fragrance 0.2
Water balance Total 100

Example 6
Ingredient Amount (%)
Hojicha Extract 1
Oolong tea extract 0.01
Oleuropein 0.01
Fragrance 0.2
Water balance Total 100

Example 7
Ingredient Amount (%)
Hojicha extract 0.4
Rooibos extract 1
Oleuropein 0.15
Fragrance 0.2
Water balance Total 100

  The beverage composition and method of the present invention are used for producing a tea-based beverage composition and its dry powder in order to improve the appearance stability of the tea-based beverage composition.

Claims (4)

  A beverage composition comprising 0.01 to 0.15% by mass of oleuropein and one or more tea extracts selected from roasted green tea, oolong tea and hato tea.   The beverage composition according to claim 1, wherein the tea extract is an oolong tea leaf extract.   A method for stabilizing the appearance of a tea-based beverage composition, which comprises adding 0.01 to 0.15% by mass of oleuropein to the tea-based beverage composition.   The stabilization method according to claim 3, wherein the tea-based beverage composition is oolong tea.