JP6679845B2 - Beverage - Google Patents

Description

  The present invention relates to a beverage containing thiamine or a salt thereof and polyphenols.

  Thiamine or a salt thereof is known to have various medicinal effects as vitamin B1, and is widely blended in medicines, quasi drugs, foods and the like. Thiamine or its salts generate a unique flavor in solution over time due to the decomposition products of thiamine or its salts. This flavor includes desirable elements such as a medicinal effect and a feeling of vitamin and volume that leads to drinking response, but on the other hand, there is a problem that an unpleasant odor (off-flavor) leads to difficulty in taking.

  A method of adding raspberry flavor, pineapple flavor, or the like to an aqueous solution such as a drink for the purpose of enhancing preferable elements such as a vitamin feeling and a volume feeling due to a decomposed product of thiamine or a salt thereof (see Non-Patent Document 1). However, there is a problem that the flavor of the product is limited by the flavor unique to the flavor.

  On the other hand, a method of adding polyphenol to an aqueous solution (see Patent Document 1) has been proposed as a measure against the off-flavor caused by a decomposition product of thiamine or a salt thereof, but this method is effective for eliminating the off-flavor. However, at the same time, it also suppresses the feeling of vitamin and volume. The document also proposes a method of adding pineapple flavor to polyphenol, but the effect is not sufficient. Therefore, it has been desired to further improve the technique while suppressing the off-flavor due to the decomposition product of thiamine or a salt thereof, without impairing the feeling of vitamin and the feeling of volume.

Patent 4311251

Patent standard technology collection Fragrance 3-1-2-4 Beverage (functional beverage)

  An object of the present invention is to selectively impart only a vitamin feeling and a voluminous feeling to a beverage containing thiamine or a salt thereof and polyphenols, among flavor elements lost by the polyphenols.

  The present inventors have conducted extensive studies in order to solve the above problems, thiamine or a salt thereof, and an aqueous solution containing polyphenols, by blending a sugarcane extract, a vitamin sensation lost by polyphenols, They have found that a volume feeling can be imparted, and have completed the present invention.

That is, the present invention
(1) A beverage characterized by containing thiamine or a salt thereof, polyphenols and a sugarcane extract,
(2) The beverage according to (1), wherein the polyphenols are any of gallic acid or a derivative thereof, tannins, chlorogenic acid, hesperidin, catechin and rutin,
(3) The beverage according to (1) or (2), wherein the sugar cane extract is a bagasse extract or a molasses extract.
(4) The beverage according to any one of (1) to (3), which is low in calories.
Is.

  In a beverage containing thiamine or a salt thereof and polyphenols, it becomes possible to give the beverage a feeling of vitamin and volume that are lost by the polyphenols.

  In the present invention, the thiamine or a salt thereof may include thiamine, thiamine hydrochloride, thiamine nitrate and the like, bisthiamine nitrate, thiamine disulfide, thiamine dicetyl sulfate ester salt, dicetiamine hydrochloride, fursultiamine, fursultiamine hydrochloride, Also included are thiamine derivatives such as octothiamine, schicothiamine, bisbutyamine, bisbentiamine, prosultiamine, benfotiamine or salts thereof. The content of thiamine or a salt thereof is usually 0.0001 to 0.3 W / V% with respect to the total amount of the beverage, but the content capable of exerting the effect of the present invention is 0.001 to the total amount of the beverage. It is 0.1 W / V%, and more preferably 0.005 to 0.05 W / V%.

  The polyphenol used in the present invention is a general term for plant components having a plurality of phenolic hydroxy groups in the molecule, is a plant pigment or bitterness component produced by photosynthesis, and functions to help the production and activation of plant cells. have. In the human body, suppression of active oxygen, prevention of cerebral infarction and arteriosclerosis, suppression of blood cholesterol and prevention of hypertension, improvement of liver function, bactericidal effect, improvement of diabetes, hormone promoting effect, antioxidant effect, cancer prevention It is known to be effective. Specifically, gallic acid, its derivatives (for example, methyl, ethyl, propyl, and butyl esters of gallic acid and alkali metal salts of gallic acid such as sodium and potassium), chlorogenic acid, ellagic acid, and tannins (for example, tannic acid and proanthocyanidins). , Gallotannin, ellagutanin), flavonoids (eg flavone, flavonol, flavanone, flavanonol, isoflavone, anthocyanin, hesperidin, rutin, flavanol (catechin, epicatechin, gallocatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate, etc.) ), Chalcone, auron. From the viewpoint of the flavor of the entire beverage, gallic acid or its derivative, tannins, chlorogenic acid, hesperidin, catechin or rutin are preferable, and gallic acid or its derivative is particularly preferable.

  The above polyphenols may be used alone or in any combination of two or more, and 0.001 to 100 parts by mass, preferably 0.03 to 10 parts by mass are added to 1 part by mass of thiamine or a salt thereof. It From the aspect of flavor, when the amount of polyphenol is small, the off-flavor improving effect is impaired, and when it is too large, the flavor of the entire beverage is affected.

  The polyphenol used in the present invention may be added not only as a synthetic product but also as a plant extract, fruit juice or the like and a product derived therefrom, specifically, green tea polyphenol, red wine polyphenol, apple polyphenol, grape seed polyphenol, grape leaf. Polyphenol, oolong tea polyphenol, perilla polyphenol, buckwheat polyphenol, cacao polyphenol, coffee polyphenol, horse tea polyphenol, perilla extract, cacao extract, buckwheat extract, citrus peel extract, blueberry extract, green tea extract, coffee extract, apple Examples include extracts, evening primrose extract, oolong tea extract, grape seed extract, grape leaf extract, eucalyptus extract, guava extract, beet tea extract, litchi seed extract, cranberry extract, soy isoflavone and the like.

  The sugarcane extract used in the present invention is a natural food material or a food additive obtained by removing sugar and salt from sugarcane, for example, MSX-100, MSX-1L (J), Taisho produced by Mitsui Sugar Co., Ltd. There are MASK / A manufactured by Technos. The sugar cane extract is subdivided into a bagasse extract and a molasses extract according to its manufacturing process.

  The bagasse extract among sugar cane extracts refers to a bagasse extract obtained by extracting bagasse derived from sugar cane with water or a hydrophilic solvent. Here, as bagasse derived from sugar cane, there can be mentioned as a typical example bagasse discharged from the sugar-making process from sugar cane, preferably, bagasse discharged after pressing the sugar juice by the pressing step during sugar production. Can be mentioned. As bagasse, those subjected to treatment such as high-pressure steaming treatment may be used, or bagasse not subjected to high-pressure steaming treatment may be used.

  Molasses extract of sugar cane extract is a molasses or waste molasses (also called molasses) produced as a by-product in the step of producing raw sugar or refined sugar from sugar cane by column chromatography using a fixed carrier to obtain sugar content. It means the one obtained by removing the above, or an alcoholic fermentation liquid of molasses or molasses, or a mixture thereof.

  Sugarcane extract is known to have effects such as improving the unpleasant taste of foods, eliminating unpleasant odors, preventing infection with bacteria and viruses, and suppressing liver damage. It is used in various fields such as odorants. In the present invention, it was surprisingly found that the sugarcane extract can be used to impart a feeling of vitamin and a feeling of volume that are lost by polyphenols.

  The sugarcane extract is usually added to the beverage in an amount of 0.001 to 1 W / V%, preferably 0.002 to 0.5 W / V%, more preferably 0.005 to 0.1 W / V%.

  The "beverage" in the present invention is not particularly limited as long as it is a liquid that can be taken internally, and includes those that do not contain a sweetener or the like required as a beverage. Specifically, in addition to medicines and quasi-drugs such as oral liquids and drinks, various drinks such as nutritionally functional foods and foods for specified health uses, fruit / vegetable drinks, carbonated drinks, sports / health functions, etc. Examples include various beverages in the food and beverage area such as sex beverages, milk beverages, tea beverages, coffee beverages, and jelly beverages.

  The beverage of the present invention preferably has a pH on the acidic side, more preferably has a pH range of 2.0 to 7.0, and further preferably has a pH range of 2.5 to 5.0, from the viewpoint of feeling a vitamin and drinking response. A pH range of 2.5 to 4.0 is particularly preferable. For adjusting the pH of the beverage, an edible acid can be used as a pH adjusting agent. Examples of the pH adjuster include citric acid, malic acid, tartaric acid, fumaric acid, lactic acid, succinic acid, ascorbic acid, organic acids such as acetic acid and salts thereof, inorganic acids such as hydrochloric acid and phosphoric acid, and salts thereof. To be These pH adjusters can be used alone or in combination of two or more.

  The beverage of the present invention may further contain sugars and high-intensity sweeteners for the purpose of improving ingestibility. When blending sugars, sugar, glucose, fructose, high-fructose corn syrup, sorbitol, xylitol, erythritol, trehalose, maltitol, oligosaccharides, one or more sugars selected from the group consisting of psicose, When a high-intensity sweetener is added, it is preferable to use one or more high-intensity sweeteners selected from the group consisting of sucralose, acesulfame potassium, aspartame, phenylalanine compound, neotame, and stevia extract. it can.

  The effect of the present invention is remarkable in low-calorie beverages in that the flavor of thiamine or its salt is easily perceived. The low-calorie beverage as referred to in the present specification refers to a calorie-off beverage (a beverage having 20 kcal or less per 100 mL of beverage) and a non-caloric beverage (a beverage having less than 5 kcal per 100 mL of beverage). The amount of heat (calorie) in the beverage of the present invention is preferably 0 to 20 kcal / 100 mL, more preferably 0 to 10 kcal / 100 mL.

  The amount of heat (calorie) contained in a beverage can be calculated in the case of foods, for example, in accordance with “about the analysis method of nutritional components and the like in the nutrition labeling standard” published in connection with the Health Promotion Act. That is, the energy conversion coefficient of each component (protein: 4 kcal / g, lipid: 9 kcal / g, sugar: 0 to 4 kcal / g, dietary fiber: 0 to 2 kcal / g, alcohol in addition to the quantified amount of various nutritional components : 7 kcal / g, organic acid: 3 kcal / g). For example, the energy conversion coefficient of indigestible sugars is 0 kal / g for the first group (erythritol, sucralose), the second group (mannitol, maltitol, palatinit, fructooligosaccharide, xylooligosaccharide, gentiooligosaccharide, raffinose, stachyose, Emulsified oligosaccharides, sorbose, lactulose, and cyclodextrins) are 2 kcal / g, and the third group (sorbitol, xylitol, maltotetriitol) is 3 kcal / g. The low-calorie beverage is not particularly limited as long as it is within the range of the above-mentioned “low-calorie”, and sugars and / or sweeteners and the like can be added individually or as a mixture, if necessary.

  As the other components, vitamins, minerals, amino acids or salts thereof, crude drugs, crude drug extracts, caffeine, royal jelly and the like can be appropriately added to the beverage of the present invention as long as the effects of the present invention are not impaired.

  Further, if necessary, antioxidants, coloring agents, flavors other than the above, flavoring agents, surfactants, solubilizing agents, binders, lubricants, disintegrating agents, coating agents, suspending agents, emulsifiers, Additives such as preservatives, sweeteners, acidulants, etc. can be appropriately added within a range not impairing the effects of the present invention.

  The beverage of the present invention can be prepared by a conventional method, and the method is not particularly limited. In the case of oral liquid preparations, each component is usually taken, dissolved in an appropriate amount of purified water, the pH is adjusted to the desired acidic range, the volume is further adjusted by adding purified water, and if necessary, filtered and sterilized. It is obtained by applying.

  Hereinafter, the present invention will be described in more detail with reference to Examples, Comparative Examples and Test Examples.

Example 1
Thiamine nitrate (5 mg) was dissolved in purified water, and propyl gallate (1 mg) and a molasses extract (5 mg) as a sugar cane extract were added. Next, the pH was adjusted to 2.6 using citric acid, purified water was added to make the total amount 100 mL, the glass bottle was filled and capped to obtain a beverage.

  The following Examples 2 to 7 and Comparative Examples 1 to 12 were also prepared in the same manner as in Example 1. In addition, in Example 2, the bagasse extract was used as the sugarcane extract. Pansil PS-M (trade name, obtained from Matsuo Pharmaceutical Co., Ltd.) was used as the tannins (derived from persimmon extract) in Example 3 and Comparative Example 8.

Test example 1
The beverages shown in Tables 1 to 3 were stored at 65 ° C for 1 day and used as test samples. About 10 mL of the obtained test sample was poured into a cup, and the feeling of vitamin and the feeling of volume were blindly evaluated. The results are shown in Tables 4-6.

In Tables 4 to 6, the degree of vitamin feeling and the volume feeling are as follows.
++: Significant +: Yes ±: Slightly, but not enough-: No

  As is clear from Tables 4 to 6, even if raspberry flavor, pineapple flavor, cola flavor, cinnamon flavor, and clove flavor were blended, it was not possible to impart a lost vitamin and volume feeling by blending polyphenol. However, when sugar cane extract was added, it was possible to give a feeling of vitamin and volume.

  The present invention is expected to contribute to the development of a healthy beverage industry through the provision of beverages that contain thiamine, or a salt thereof, and polyphenols and have a vitamin and volume feel.

Claims (3)

Thiamine or its salt, blended with polyphenols and sugar cane extract, polyphenols at least one selected from the group consisting of methyl gallate, ethyl gallate, propyl gallate, butyl gallate, and alkali metal salts of gallic acid. And the content of thiamine or a salt thereof is 0.001 to 0.05 W / V%, and the content of polyphenols is 0.03 to 10 parts by mass with respect to 1 part by mass of thiamine or a salt thereof. Beverage characterized by that. The beverage according to claim 1, wherein the sugar cane extract is a bagasse extract or a molasses extract. The beverage according to claim 1 or 2, which has a low calorie content.