JP2002345433A - Method for producing food, beverage or seasoning - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing food, beverage or seasoning that selectively includes xanthofumol having useful physiological effect and is useful for retaining and increasing health, and to obtain food, beverage and seasoning by this producing method. SOLUTION: The food, beverage or seasoning including xanthofumol are obtained by producing them under the conditions under which the isometric conversion of the xanthofumol to isoxanthofumol is inhibited and the process for producing the same is provided. The resultant food, beverage of seasoning agent has an enhancing effect on the production of a nerve growth factor.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a method for producing a food or drink or a seasoning containing a selected functional substance at a high content, and a functional food or drink or a seasoning obtained by the method.

[0002]

2. Description of the Related Art Hops are perennials of the mulberry family, and their female flowers are used to impart bitterness and aroma to beer. In Europe, which is the place of origin of hops, hops are used as folk medicine, and hops are known to have a sedative effect, a sleep onset / sleeping effect, an appetite stimulating effect, a gastric effect, a diuretic effect, and the like. Hop resins, which are components of hops, such as alpha acids (humulone) and beta acids (lupulone) are involved in beer bitterness and foaming, and hop essential oils, such as myricene and humulene, are involved in beer flavor. Tannins are also involved in preventing beer turbidity. Hop ingredients include carbohydrates, proteins, lipids, ash, cellulose, etc., but ingredients that do not affect the quality of beer have not been regarded as important, but in recent years, physiological functions such as hop flavonoids have been attracting attention. . The hop flavonoids are flavonol glycosides, quercetin, glucose glucosides such as kaempferol, flavonoids widely present in higher plants such as rutinose glycosides, and other hop-specific flavonoids unique to other plants. Xanthohumol is known.
Known physiological activities of flavonol glycosides include antioxidant activity, preventive activity for secondary lesions of diabetes via inhibition of aldose reductase activity, etc., diuretic activity of isoquercitrin, and preventive activity of rutin for internal bleeding. Physiological effects of xanthohumol, a hop-specific flavonoid, include cancer cell growth inhibitory action, antimutagenic action, antioxidant action, antihyperlipidemic action, bone degradation inhibitory action, antibacterial and antifungal action The present inventors have found that xanthohumol enhances the production of nerve growth factor (PCT /
JP 01/03074).

[0003]

The nerve growth factor is a protein involved in the life and death of nerve cells, which promotes the birth (differentiation) of nerve cells, the action of maintaining the survival of nerve cells,
It is expected to be effective in preventing and treating Alzheimer's dementia and neuritis associated with diabetic complications. ing. However, since nerve growth factor is a macromolecule, it cannot be administered to brain or nerve tissue, and it is effective to use a substance that enhances the production of nerve growth factor instead. As described above, xanthohumol has a nerve growth factor production enhancing effect, and xanthohumol-containing foods and drinks are expected as preventive and therapeutic foods and drinks such as Alzheimer's dementia and neuritis of diabetic complications, As the xanthohumol-containing food and drink, beer, non-alcoholic beer, and the like are only produced and consumed well, and the xanthohumol content in the beverage is extremely small. The present invention provides a method for producing a food, beverage or seasoning useful for maintaining and enhancing health, which selectively contains xanthohumol having the useful physiological action, and a food obtained by the method,
It is to provide a beverage or a seasoning.

[0004]

SUMMARY OF THE INVENTION To summarize the present invention, a first invention of the present invention is a method for producing a food, beverage or seasoning using a xanthohumol-containing substance, wherein the method comprises the steps of: The present invention relates to a method for producing a food, beverage or seasoning containing xanthohumol, which is produced under a condition in which conversion to isoxanthohumol is suppressed.

[0005] A second invention of the present invention is a food, beverage or seasoning obtained by a method for producing a food, beverage or seasoning using a substance containing xanthohumol, wherein isoxanthohumol of xanthohumol is used. The present invention relates to a xanthohumol-containing food, beverage or seasoning obtained by carrying out the production under a condition in which the conversion to glycerol is suppressed.

A third invention of the present invention is a process for producing a food, beverage or seasoning for enhancing nerve growth factor production using a substance containing xanthohumol, wherein xanthohumol is converted to isoxanthohumol. The present invention relates to a method for producing a food, beverage or seasoning for enhancing production of nerve growth factor containing xanthohumol, characterized in that the production is carried out under conditions in which is suppressed.

A fourth invention of the present invention relates to a food, beverage or seasoning for enhancing nerve growth factor production obtained by a method for producing a food, beverage or seasoning for enhancing nerve growth factor production using a substance containing xanthohumol. And a xanthohumol-containing food, beverage or seasoning for enhancing the production of nerve growth factor, which is obtained by carrying out the production under conditions where the conversion of xanthohumol into isoxanthohumol is suppressed.

In the first to fourth aspects of the present invention, the conditions under which the conversion of xanthohumol to isoxanthohumol is suppressed include, for example, a condition in which the pH is from pH 2 to neutral. Isoxanthohumol derived from xanthohumol-containing material is reduced or removed according to the present invention,
A beverage or seasoning is provided, as well as a method of making the same.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION Preparation of xanthohumol from hops can be carried out by a known extraction method as follows. For example, after the raw material is pulverized or shredded, it can be carried out batchwise or continuously using a solvent. Examples of the extraction solvent include water, alcohols such as chloroform, ethanol, methanol, and isopropyl alcohol, ketones such as acetone and methyl ethyl ketone, and hydrophilic or lipophilic solvents such as methyl acetate and ethyl acetate. They can be used alone or as a mixture as appropriate. Usually, this can be done by using water or ethanol-containing water, ethanol,
In the present invention, use of ethanol-containing water and ethanol is preferred. The amount of the extraction solvent may be appropriately determined,
Usually, the extraction solvent may be used preferably in an amount of 1 to 100 times the amount of the raw material. The extraction temperature may be appropriately determined according to the purpose, but in the case of water extraction, it is usually preferably 4 to
70 ° C, more preferably 25 to 50 ° C. When ethanol is contained in the solvent, the temperature is preferably in the range of 4 to 60 ° C. The extraction time may be determined in consideration of the extraction efficiency. Usually, the raw material, the extraction solvent, and the extraction temperature are set so as to be preferably within a range from several minutes to several days, more preferably from 5 minutes to 3 hours. Is preferred. The extraction operation may be performed, for example, while stirring or standing, and may be repeated several times as necessary. The pH at the time of extraction may be selected from the stability of xanthohumol, but it is preferable to perform the extraction at pH 2 to neutral.

By the above operation, xanthohumol is
Obtained as an extract containing the substance. If necessary, the extract may be subjected to filtration, centrifugation, concentration, ultrafiltration, molecular sieving, or the like to prepare an extract in which xanthohumol is concentrated.

[0011] Isoxanthohumol has a weaker activity of enhancing nerve growth factor production than xanthohumol. Therefore, in the present invention, xanthohumol may be prepared under conditions in which conversion of xanthohumol to isoxanthohumol is suppressed, and it is natural that optimal conditions for that purpose are set. Therefore, in the preparation of xanthohumol of the present invention, it is preferable to prepare xanthohumol at a weakly acidic to neutral pH and under non-heating conditions.

Next, the food, beverage or condiment of the present invention has a nerve growth factor production-enhancing effect, thereby improving or preventing the symptoms of a disease which requires the enhancement of nerve growth factor production which is sensitive to the xanthohumol used in the present invention. It is extremely useful. In addition, in the aspect of the present invention, the term "containing" includes the meaning of containing, adding, and diluting, and "containing" means that the active ingredient used in the present invention in a food, beverage or seasoning is used. The aspect of being included, "addition" refers to the aspect of adding the active ingredient used in the present invention to the raw material of food, beverage or seasoning, and the term "diluting" refers to the active ingredient used in the present invention. , Foods, beverages or seasonings.

[0013] The method for producing the food, beverage or seasoning of the present invention is not particularly limited, and it is produced under conditions in which the conversion of xanthohumol derived from the xanthohumol-containing substance used into isoxanthohumol is suppressed. It should be done. Embodiments of the production method of the present invention include a production method in which a xanthohumol-containing substance is contained under non-heated conditions, and a production method in which a xanthohumol-containing substance is maintained under a neutral condition from pH 2. For example, blending, cooking, processing, etc. may be carried out under conditions in which conversion of xanthohumol to isoxanthohumol is suppressed according to those used in general foods and beverages, and such foods, beverages or It can be produced by a method for producing a seasoning, and it is only required that xanthohumol having a nerve growth factor production enhancing action is selectively contained in the produced food, beverage or seasoning.

The food or beverage of the present invention is not particularly limited. For example, processed cereals (processed flour, processed starch, premix processed products, noodles, macaroni, bread, bean jam, buckwheat) , Fu, rice noodles, harassame, wrapped rice cake, etc., processed fats and oils (plastic oils, tempura oil, salad oil, mayonnaise, dressing, etc.), processed soybeans (tofu, miso, natto, etc.), processed meat (ham, bacon,
Pressed ham, sausage, etc.), marine products (frozen surimi,
Kamaboko, Chikuwa, Hanpan, Satsuma-age, Tsumire, Streaked, Fish meat ham, Sausage, Skipjack, Fish egg processed food, Canned seafood, Tsukudani, etc.), Dairy products (raw milk, cream, yogurt, butter, cheese, condensed milk, milk powder, ice cream) Cream, etc.), processed vegetables and fruits (pastes, jams, pickles, fruit drinks, vegetable drinks, mixed drinks, etc.), confectionery (chocolate, biscuits, confectionery bread, cakes, rice cakes, rice crackers, whiskey) Bonbon, confectionery, etc.),
Alcoholic beverages (sake, Chinese sake, wine, whiskey, shochu, vodka, brandy, gin, rum, beer, refreshing alcoholic beverages, fruit wine, liqueurs, etc.), favorite beverages (green tea, black tea, oolong tea, coffee, soft drinks, etc.) Lactic acid beverages), seasonings (soy sauce, sauce, vinegar, mirin, etc.), canned / bottled / bagged foods (beef rice, pot rice, red rice, curry, and various other prepared foods), semi-dried or concentrated foods (liver) Paste, other spreads, soba / udon juice, concentrated soups), dried food (instant noodles,
Instant curry, instant coffee, powder juice, powder soup, instant miso soup, cooked food, cooked beverage,
Cooked soups), frozen foods (sukiyaki, chawanmushi,
Eel kabaki, hamburger steak, shumai, dumplings, various sticks, fruit cocktails, etc.), solid foods, liquid foods (soups, etc.), spices and other agricultural / forestry products, livestock products, fishery products, and the like.

[0015] The content of xanthohumol in the food, beverage or seasoning of the present invention is not particularly limited and can be appropriately selected from the viewpoints of its functionality and activity. 00000001 to 0.0005% by weight, preferably 0.0000001 to 0.0002% by weight, more preferably 0.000005 to 0.00005% by weight. The content of xanthohumol with respect to the total amount of xanthohumol and isoxanthohumol is 5% by weight or more. The content of xanthohumol relative to the total amount of xanthohumol and isoxanthohumol of conventional beer, low-malt beer, and non-alcoholic beer is less than 5% by weight, and for the first time in the present application, beer and high-malt beer containing high xanthohumol And beverages such as non-alcoholic beer.

As described above, the food, beverage or seasoning according to the present invention has an activity of enhancing the production of nerve growth factor, and as a food, beverage or seasoning for enhancing the production of nerve growth factor, a disease requiring enhancement of the production of nerve growth factor, for example, Parkinson's It is extremely useful for ameliorating the symptoms of neuritis associated with diabetic complications such as diseases and senile dementias such as Alzheimer's disease and cerebrovascular dementia and preventing diseases.

According to the present invention, there are also provided beverages and alcohol-containing beverages which contain high levels of xanthohumol and have a reduced isoxanthohumol content. In the present specification, the alcohol-containing beverage refers to a beverage containing ethyl alcohol. The ethyl alcohol content in the alcohol-containing beverage is, for example, 0.1 to 50% by volume. Also provided is a food, for example, a whiskey bonbon, using the alcohol-containing beverage of the present invention.

Examples of alcohol-containing beverages include sake, synthetic sake, Chinese sake, paichu, wine, whiskey, shochu, vodka, brandy, gin, rum, beer, low-malt beer, refreshing alcoholic beverages, sour, cocktail, fruit wine, and liqueur Etc. are exemplified. The ethyl alcohol concentration of the alcohol-containing beverage is usually preferably 0.1 to 1
The content is 2% by volume, more preferably 0.5 to 8% by volume, still more preferably 1 to 6% by volume. There is no particular limitation on the alcohol used, for example, brewing alcohol,
Spirits (rum, vodka, gin, etc.), whiskey, brandy, shochu, etc. can be used alone or in combination.

The alcohol-containing beverage of the present invention may be produced by immersing hops in the alcohol-containing beverage and selectively extracting xanthohumol from the hops. The alcohol-containing beverage of the present invention can also be used as a beverage for enhancing nerve growth factor production.

In the production of the beverage of the present invention, conventionally produced raw materials and methods can be used. For example, as raw materials, sweeteners, coloring agents, sour agents, seasonings, emulsifiers, vitamin enhancers, functional food materials such as dietary fiber, spices, flavors, thickeners, minerals and other food materials and food additives, etc. Edible substances can be used. The pH of the alcohol-containing beverage of the present invention can be selected within the range of ordinary foods, and is usually preferably selected within the range of pH 2 to 7. The presence or absence of carbonation is optional in the refreshing alcoholic beverage of the present invention. When carbonation is performed, the gas volume of the product is preferably 1 or more, more preferably in the range of 1.3 to 3. In the alcohol-containing beverage of the present invention, fruit juice, vegetable juice, pulp, and vegetable pieces can be arbitrarily added.

Further, the present invention provides beers containing xanthohumol and having reduced isoxanthohumol. Examples of beers include beer, low-malt beer, non-alcoholic beer beverages, concentrates thereof, diluents thereof, and hop extract-containing beverages.

Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples. Unless otherwise specified,% in Examples means% by weight.

Example 1 (1) 500 liters of ethanol was added to 50 kg of a commercially available dried hop (Chop from Czech CSA, purchased from Mitsubishi Corporation), stirred at room temperature for 2 hours, and then filtered to obtain a hop extract. . This hop extract was concentrated under reduced pressure to obtain 30 liters of a concentrate.

(2) Hexane and 85% of the above concentrate
A liquid-liquid distribution treatment using an aqueous ethanol solution was performed. 8
The 5% aqueous ethanol layer was concentrated under reduced pressure to obtain a concentrate 3.5.
Liters were obtained. The concentrate was dissolved in an equal volume of chloroform: hexane (5: 2), and then subjected to chromatography using a silica gel column (Fuji Silysia Chemical Ltd .; BW-300SP, resin volume: 7.0 L). Silica adsorbate was added to 10 liters of hexane: chloroform (1:
After washing in 1), elution was carried out with 12 liters of chloroform: ethyl acetate (8: 2). The eluate was concentrated under reduced pressure, and 37.5 g of purified xanthohumol was prepared by repeating recrystallization three times with 700 ml of the obtained concentrate using hexane and ethyl acetate.

(3) The above purified product was added to a buffer solution of each pH in the presence of 5% ethanol to a concentration of 1.4 mg / liter, and its stability was examined. The buffer was pH 1.
7: NaCl-HCl, pH 3.0: citric acid-NaO
H, pH 7.2: Tris-HCl, pH 9.0: Tr
is-HCl was used respectively. It was stable at 23 ° C. under neutral and acidic conditions, and at pH 3 was stable for 24 hours. As a result of a heating test at 68 ° C. for 30 minutes, the composition was stable at pH 3.

Example 2 Commercially-obtained oolong tea leaves were extracted to twice the normal concentration,
ml were obtained. According to the composition shown in Table 1, 1000 ml of oolong tea containing alcohol was prepared. Alcohol-free beverages were also prepared.

[0027]

[Table 1]

The concentrate of the xanthohumol extract prepared in Example 1- (1) was added to oolong tea containing alcohol or oolong tea containing no alcohol at a concentration of 0.0
00003% aseptically added at 68 ° C.
Xanthohumol-containing beverages were respectively prepared by sterilizing for 0 minutes. Conversion of xanthohumol from xanthohumol did not occur during beverage production, and a beverage containing xanthohumol in a stable state after production was obtained.

Example 3 An alcohol-containing fruit juice was prepared according to the formulation shown in Table 2. Alcohol-free beverages were also prepared.

[0030]

[Table 2]

The concentrate of the xanthohumol extract prepared in Example 1- (1) was added to the alcohol-containing juice or the non-alcohol-containing juice to give 0.000008% xanthohumol.
And sterilized at 68 ° C. for 30 minutes to prepare xanthohumol-containing beverages. Conversion of xanthohumol from xanthohumol did not occur during beverage production, and a beverage containing xanthohumol in a stable state after production was obtained.

Example 4 The purified xanthohumol described in Example 1 was added to a commercially available non-alcoholic beer in an amount of 0.000003 xanthohumol.
%, And sterilized at 68 ° C. for 30 minutes to prepare xanthohumol-containing beverages. No conversion of xanthohumol from xanthohumol occurred during the production of the beverage, and a non-alcoholic beverage containing xanthohumol in a stable state after the production was obtained.

[0033]

According to the present invention, as a result of suppressing the conversion of xanthohumol into isoxanthohumol, a food, beverage or seasoning containing xanthohumol selectively at a high content is provided. Due to the physiological action of
The food, beverage or seasoning of the present invention is useful for ameliorating or preventing symptoms such as diseases requiring enhancement of nerve growth factor production, Alzheimer's disease and neuritis of diabetic complications.

 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B017 LC03 LG15 LL09 LP01 4B018 LB08 LB09 MD07 MD61 ME14 MF01 4B047 LB03 LG05 LG37 LP01

Claims (8)

[Claims] 1. A method for producing a food, beverage or seasoning using a xanthohumol-containing substance, characterized in that the production is carried out under conditions in which the conversion of xanthohumol into isoxanthohumol is suppressed. A method for producing a food, beverage or seasoning containing xanthohumol. 2. The method according to claim 1, wherein the conditions are from pH 2 to neutral.
The manufacturing method as described. 3. A food, beverage or seasoning obtained by a method for producing a food, beverage or seasoning using a xanthohumol-containing substance, wherein conversion of xanthohumol to isoxanthohumol is suppressed. A food, beverage or seasoning containing xanthohumol obtained by carrying out production under conditions. 4. The food, beverage or seasoning containing xanthohumol according to claim 3, wherein the pH is from pH 2 to neutral. 5. A method for producing a food, beverage or seasoning for enhancing nerve growth factor production using a xanthohumol-containing substance, wherein the conversion of xanthohumol to isoxanthohumol is suppressed. A method for producing a food, drink or seasoning for enhancing production of nerve growth factor, comprising xanthohumol, which is produced. 6. The method according to claim 5, wherein the conditions are from pH 2 to neutral.
The manufacturing method as described. 7. A food, beverage or seasoning for enhancing nerve growth factor production obtained by a method for producing a food, beverage or seasoning for enhancing production of nerve growth factor using a xanthohumol-containing substance, comprising xanthohumol. A xanthohumol-containing food, beverage or seasoning for enhancing production of nerve growth factor, which is obtained by carrying out production under conditions in which the conversion of isoxanthohumol to isoxanthohumol is suppressed. 8. The food, beverage or seasoning for enhancing production of nerve growth factor containing xanthohumol according to claim 7, wherein the pH is from pH 2 to neutral.