JP2006280276A - Lignan compound-containing milk beverage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a lignan compound-containing milk beverage as a practical beverage enabling easily sufficiently ingesting a lignan compound, especially having preservation stability and excellent in sensuality. <P>SOLUTION: This lignan compound-containing milk beverage is obtained by mixing an insoluble lignan compound with milk beverage after being melted in oil and fat, in view of the fact that milk beverage such as cow milk and soymilk is compatible with oil and fat because of containing much lipid, and the milk beverage hardly separates and easily gets mixed even if adding oil and fat to the milk beverage. As a result of this, the milk beverage is excellent in dispersion stability and functionally. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a dairy beverage containing a lignan compound, and more specifically, after the lignan compound is dissolved in an oil and fat, the lynan compound is produced by adding the solution to the milk beverage. It relates to milk drinks.

Lignans compounds are known for use in various applications. For example, US Pat. No. 4,427,694 discloses that sesamin is effective in alleviating alcohol poisoning and withdrawal symptoms of alcohol and smoking, and JP-A-2-138120 discloses that sesaminol and episesaminol are allergic to bronchial asthma. It is disclosed that it is effective for treatment and prevention. Various uses of lignan compounds have also been developed by the present applicants. To date, blood cholesterol lowering (Patent No. 3001589), Δ ⁵ -desaturase inhibition (Patent No. 3070611), liver function improvement ( Patent 3075358), cholesterol lowering (patent 3075360), prevention of sickness (patent 3124062), metabolism inhibition of cholesterol and bile acids, cholesterol lowering (patent 3283274), carcinogenesis suppression (Japanese Patent Application No. 2-281839), breast cancer The effects of inhibition (Japanese Patent Application No. 3-200757), lipid peroxide production inhibition (Japanese Patent Application No. 3-212295), and removal of active oxygen (Japanese Patent Application No. 5-14884) have been confirmed. With regard to lignan compounds having such excellent in vivo functions, the present applicants sell soft capsule health foods “Sesamin E”, “Sesamin E Plus” and the like.

On the other hand, it has been pointed out that it is difficult to take tablets and capsules for elderly people and people with throat and laryngeal diseases. Regarding lignan compounds with excellent in vivo functions, capsule health foods have been developed as described above, but lignans that can be taken in the form of beverages that can be easily ingested by everyone including the elderly The development of compound foods and drinks has also been desired. However, when a lignan compound is blended in a beverage, there is a problem that precipitation occurs during storage due to the poorly soluble nature of the lignan compound. For the purpose of imparting dispersion stability, precipitation can be prevented by adding an emulsifier, but there has been a problem that the added emulsifier has a functionally unfavorable flavor.
USP 4427694 JP-A-2-138120 Patent No. 3001589 Patent 3070611 Patent No. 3075358 Patent 3075360 Patent 3124062 Patent 3283274 Japanese Patent Application No.2-281839 Japanese Patent Application No. 3-200757 Japanese Patent Application No. 3-212295 Japanese Patent Application No. 5-14884

  An object of the present invention is to provide a practical beverage capable of easily taking a sufficient amount of a lignan compound. In particular, it is to provide a milk beverage containing a lignan compound having storage stability and excellent sensory properties.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that milk beverages such as milk and soy milk are emulsified foods, have good compatibility with lipids, and fats and oils are added to these milk beverages. Also found that it is difficult to separate and mix easily. Thus, when a poorly soluble lignan compound is dissolved in an oil and fat and then mixed with a milk beverage, it is found that a lignan compound-containing beverage with good dispersion stability and good sensory properties can be obtained, and the present invention is completed. It came to.

  That is, this invention is a milk drink containing the lignan compound melt | dissolved in fats and oils.

  The milk beverage containing the lignan compound of the present invention has excellent dispersion stability of the lignan compound. Since a lignan compound can be blended at a high concentration, for example, when the lignan compound is sesamin, 10 mg, which is a standard of daily intake, is taken from a single dose (about 30 to 2000 ml). You can also.

  Moreover, since the flavor peculiar to a lignan compound is masked by the milk component, the milk beverage of this invention exhibits a sensory preferable flavor, and can be easily ingested as a favorite beverage on a daily basis.

Lignan compounds The lignan compounds used in the present invention include sesamin, sesaminol, episesamin, episesaminol, sesamoline, 2- (3,4-methylenedioxyphenyl) -6- (3-methoxy-4-hydroxy Phenyl) -3,7-dioxabicyclo [3,3,0] octane, 2,6-bis- (3-methoxy-4-hydroxyphenyl) -3,7-dioxabicyclo [3,3,0] And octane or 2- (3,4-methylenedioxyphenyl) -6- (3-methoxy-4-hydroxyphenoxy) -3,7-dioxabicyclo [3,3,0] octane. These can be used alone or in admixture.

  The lignan compound added to the beverage of the present invention and a method for obtaining an extract containing the lignan compound as a main component can be performed by the following procedure. First, in order to obtain an extract based on lignan compounds from sesame oil, various organic solvents that are substantially immiscible with sesame oil and that can extract and dissolve lignan compounds are used. Obtained by extraction and concentration. Examples of such an organic solvent include acetone, methyl ethyl ketone, diethyl ketone, methanol, ethanol and the like. In order to obtain an extract containing a lignan compound as a main component, for example, sesame oil and any of the above-mentioned solvents are uniformly mixed, and then allowed to stand at a low temperature and subjected to phase separation according to a conventional method such as centrifugation, It is obtained by evaporating and removing the solvent from the components. More specifically, sesame oil is dissolved in 2 to 10 times, preferably 6 to 8 times the volume of acetone, and left overnight at -80 ° C. As a result, the oil component becomes a precipitate, and the organic solvent is distilled off from the filtrate obtained by filtration to obtain an extract containing a lignan compound as a main component. Alternatively, sesame oil is obtained by mixing sesame oil with hot methanol or hot ethanol, and then allowing to stand at room temperature and evaporating and removing the solvent from the solvent fraction. More specifically, sesame oil is 2 to 10 times, preferably 5 to 5 times. Mix vigorously with 7 volumes of hot methanol (over 50 ° C) or hot ethanol (over 50 ° C). Phase separation is performed according to a conventional method such as standing at room temperature or centrifugation, and the solvent is distilled off from the solvent fraction to obtain an extract containing a lignan compound as a main component. Supercritical gas extraction can also be used. In order to obtain each lignan compound from this extract, the objective is to treat the extract according to a conventional method such as column chromatography, high performance liquid chromatography, recrystallization, distillation, liquid-liquid exchange chromatography, etc. What is necessary is just to isolate a compound. More specifically, the extract was separated by high performance liquid chromatography using a reverse phase column and methanol / water (60:40) as an eluent, and the solvent was distilled off. By recrystallization from ethanol, lignan compounds such as sesamin, episesamin, sesaminol, episesaminol and the like are obtained. The sesame oil used may be a refined product, or any crude product before the decolorization step in the process of producing sesame oil, and may be sesame seeds or sesame seeds (defatted sesame seeds, residual oil content 8 to 10%). In this case, the sesame seeds or sesame seeds can be crushed as necessary, and then extracted by a conventional method using any solvent, for example, the solvent described above for extraction from sesame oil. After separating the extraction residue, the extract is obtained by evaporating the solvent from the extract by evaporation or the like. In addition to sesamin, episesamin, sesaminol, and episesaminol, sesamorin, 2- (3,4-methylenedioxy) is obtained from the sesame seed extract, sesame seed extract, or crude sesame oil extract thus purified. Phenyl) -6- (3-methoxy-4-hydroxyphenyl) -3,7-dioxabicyclo [3,3,0] octane, 2,6-bis- (3-methoxy-4-hydroxyphenyl) -3 , 7-dioxabicyclo [3,3,0] octane, or 2- (3,4-methylenedioxyphenyl) -6- (3-methoxy-4-hydroxyphenoxy) -3,7-dioxabicyclo [ Each lignan compound of 3,3,0] octane is obtained in the same manner.

  In addition, sesamin obtained from fine spice has the same effect as sesamin obtained from sesame seeds and sesame oil, and these optically active substances are also included in the lignan compounds. Furthermore, lignan compounds can also be obtained from byproducts of the sesame oil production process. In addition, the purification method of a lignan compound and the method of obtaining an extract are not restricted to this. Furthermore, the above lignan compounds and extracts based on lignan compounds are not limited to those obtained from sesame oil, sesame seeds, and sesame seeds, and natural products containing lignan compounds themselves can also be used. it can. Examples of such natural products include pentagonal bark, paulownia tree, white fruit bark, hihatsu, and spicy.

  Examples of methods for obtaining lignan compounds by synthesis include the following. For example, sesamin and episesamin can be synthesized by the method of Beroza et al. (J. Am. Chem. Soc., 78, 1242 (1956)), and pinoresinol can be synthesized by the method of Freundenberg et al. (Chem. Ber., 86, 1157 ( 1953)), syringaresinol can be synthesized by the method of Freundenberg et al. (Chem. Ber., 88, 16 (1955)).

Furthermore, the lignan compounds can be used in the form of glycosides, and these can be used alone or in appropriate combination as a beverage component.
The fats and oils used as the solvent for the fat and oil lignan compounds are not limited as long as they can dissolve the lignan compounds. For example, almond oil (sweet almond oil), apricot kernel oil, avocado oil, evening primrose oil, Wheat germ oil (wheat germ oil), walnut oil (walnut oil), olive oil, castor oil (castor oil), kukui nut oil, grape seed oil, cocoa butter, coconut oil, rice oil, sesame oil (sesame oil), palm kernel Oil, palm oil, jojoba oil, macadamia nut oil, shea butter, mango butter, etc. Medium chain fatty acid triglycerides contained in oils and palm kernel oils mainly composed of diacylglycerol contained in the above olive oils etc. It can also be used oil mainly composed of, preferably from the preferred ease of those liquid used among others normal temperature and fats having many saturated fatty acid has excellent oxidation stability.

  Furthermore, as oils and fats used by this invention, a C8-C12 medium chain fatty acid triglyceride (MCT) can be illustrated suitably. Since the solubility of lignan compounds increases when MCT is used as a solvent, there is an advantage that the lignan compounds can be blended at a high concentration or the amount of fats and oils to be blended can be suppressed to a small amount. In addition, since MCT has a lower viscosity than other fats and oils, it has an advantage that it is easy to drink when it is blended in a beverage with less stickiness specific to fats and oils.

Milk beverage The present invention is a milk beverage containing a lignan compound dissolved in an oil or fat. The milk beverage as used in the present invention is a beverage obtained using milk derived from milk, soybean, coconut or the like as a raw material, and is not particularly limited as long as it contains a milk component as a main raw material. Examples of the milk material that is the main ingredient include non-fat dry milk, full-fat dry milk, partially non-fat dry milk, non-fat milk, concentrated milk, butter, cream-derived raw milk, soy powder, soy milk, powdered soy milk, non-fat soy powder, etc. Coconut milk, coconut milk, coconut powder and the like derived from coconut, but not limited as long as it can be used as a milk raw material. When the milk beverage is in a dry or concentrated state, it is used to produce the beverage of the present invention after returning to the same level of water as when drinking.

  The lignan compound-containing milk beverage of the present invention is prepared by first dissolving a powdered lignan compound in an oil and fat and then mixing the solution with the milk beverage. The lignan compound can be dissolved in the oil or fat at room temperature or under heating, but can be sufficiently dissolved by stirring under heating. The blending (weight) ratio is not particularly limited as long as the lignans can be dissolved, and usually varies depending on the types of lignan compounds and fats and oils, but is usually about lignan compounds: fats = 1: 15 to 100.

  Addition of fats and oils (dissolved solution) in which a lignan compound is dissolved to a milk beverage can be performed using a known method. For example, when a homomixer (TK homomixer) is used, stirring is performed at 7500 rpm for about 10 minutes. The mixing temperature is not particularly limited, and may be performed at normal temperature or under heating according to the process, but it is preferable from the viewpoint of easy mixing that the oil and fat in which the lignan compound is dissolved is liquid. The amount added is not particularly limited, but if the total fat content in the milk drink is adjusted to be equal to about 3.6 to 4.2% of milk fat content of raw milk, it is sensually rich and oily. Get no preferred milk drink. Therefore, in order to increase the amount of lignan compound added, it is preferable to use a raw milk beverage having a low fat content. In addition, when adding the dissolution liquid to the milk beverage, the dispersion stability may be improved by using an emulsifier or the like by a conventional method, but the feature of the beverage of the present invention is that the dispersant is used at all or only slightly. In addition, the content of the lignan compound can be increased.

  The concentration of the lignan compound in the milk beverage is not particularly limited, but is usually 0.01 to 20% by weight, preferably 0.1 to 10% by weight. This amount corresponds to 0.1 to 10 mg of lignan compound per 100 ml of milk drink, and the excellent biological functions of the lignan compound can be expected by daily drinking.

  In the milk beverage, soy milk is attracting attention as a health food and can be particularly preferably used in the present invention. As the soy milk, unadjusted soy milk and adjusted soy milk are commercially available. The former is obtained by removing the ingredients from soybeans and has a low fat content and lacks the rich taste, while the latter is prepared by adding rice oil or the like to unadjusted soymilk to adjust the flavor. Therefore, if the lignan compound is dissolved in rice oil or the like in advance, the lignan compound-containing milk beverage of the present invention can be easily produced by the same production method as in conventional prepared soymilk. Also in other milk beverages, the lignan compound-containing milk beverage of the present invention can be obtained by the same production method as conventional milk beverages by dissolving the lignan compounds in the cream or butter to be added in advance. it can.

Hereinafter, although it further demonstrates along an Example, this invention is not limited to an Example.
Evaluation of stability in soymilk drink containing sesamin Experimental Materials Commercially-adjusted soy milk was used as a milk beverage, MCT as an oil and fat; Actor M-1 manufactured by Riken Vitamin (a triglyceride in which C8, C10, and C12 medium chain fatty acids are 56: 42: 2). As the lignan compound, sesamin powder (sesamin: episesamin = 51.1: 48.2) was used.

2. Experimental Method A solution was prepared by dissolving 108 mg of sesamin powder in 2 g of MCT heated to 120 ° C. This solution was added to 40 ml of soy milk and stirred well to obtain a sample solution (P). On the other hand, a sample solution (Q) that was added to soy milk as a powder without being dissolved in MCT was prepared as a comparative control. P and Q were subjected to suction filtration using No. 5A filter paper. A part (1 ml) of the filtrate was taken in another test tube, and sesamin was extracted with 4 ml of chloroform. After diluting 500 μl of the chloroform layer twice and passing through a 0.45 μm filter, the sesamin content was analyzed by HPLC. HPLC analysis conditions were as follows: column; Inertsil ODS-3 (4.6 × 150 mm, GL Sciences Inc.), mobile phase; 70% methanol, injection volume: 20 μl, flow rate: 1 ml / min, column temperature: 40 ° C., detection: UV280 nm I went there.

3. Results The recovery rates of sesamin from the filtrate after suction filtration of the sample solutions (P) and (Q) were 73.3% and 0.43%, respectively. Although not uniformly mixed, it was found that the sample solution (P) was almost uniformly mixed with sesamin.

Evaluation of flavor of soymilk containing sesamin Experimental method A flavor evaluation test of sesamin-containing soymilk was conducted using nine panelists. Beverages evaluated were prepared by dissolving 108 mg of sesamin in 2 g of MCT (Actor M-1, manufactured by Riken Vitamin) in 40 ml of commercially available soy milk and adding 108 mg of sesamin in powder form to 40 ml of soymilk Beverage (Q). Evaluation was performed by the following questionnaire. Comparing P and Q, we evaluated five points: (1) feeling rough, (2) mellow, (3) easy to drink, (4) aftertaste, (5) which one you prefer. .

2. Evaluation Results As shown in Table 1 below, it was found that the test beverage (P) had a better flavor than (Q).
The numbers shown in the table below indicate the number of panelists (9 people) who selected P or Q for each item.

Claims (8)

  A milk beverage containing a lignan compound dissolved in fats and oils.   The dairy drink according to claim 1, comprising a lignan compound in an amount of 0.1% by weight or more.   The milk beverage according to claim 1 or 2, wherein the fat is a medium chain triglyceride having 8 to 12 carbon atoms.   The milk drink according to any one of claims 1 to 3, wherein the milk drink is a processed soybean drink.   The milk beverage according to any one of claims 1 to 4, which does not contain an emulsifier from the outside.   The milk beverage according to any one of claims 1 to 5, wherein the lignan compound is sesamin and / or episesamin.   The method for producing a milk beverage according to any one of claims 1 to 6, wherein the lignan compound is dissolved in an oil and fat, and the solution is mixed with the milk beverage.   The process according to claim 7, wherein no emulsifier is added.