JP2003180288A - Oral material with improved taste, method for improving taste of the same, and method for using enzyme-treated ginkgo leaves extract - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an oral material containing a high-sweetness sweetener, such as a food/drink, crude drug-containing food/drink or dentifrice, ameliorated in bitterness and aftersweetness, and increased in sweetness body in the case of containing a sugar alcohol. <P>SOLUTION: This oral material such as a citrus drink, vegetable drink, tea drink, crude drug-containing food/drink, coffee, cacao product or dentifrice, improved in taste, is obtained by incorporating sweetener(s) which is (are) prepared by formulating the high-sweetness sweetener and/or sugar alcohol with enzyme-treated ginkgo leaves extract. This oral material is ameliorated in grassy smell, bitterness and astringency and prevented from oxidation and color fading; wherein the high-sweetness sweetener is preferably at least one of sucralose, asesulfame K, aspartame, stevia, enzyme-treated stevia and glycyrrhizin. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to an oral material having an improved taste, a method for improving the taste of the oral material, and a method of using an enzyme-treated ginkgo biloba extract, and more specifically, food and drink containing a high-intensity sweetener. Materials, foods and drinks containing herbal medicines, oral materials such as dentifrices that have improved bitterness and post-sweetness, and other oral materials that have improved taste, methods for improving taste of oral materials, and enzyme-treated ginkgo biloba extract Regarding how to use.

[0002]

BACKGROUND OF THE INVENTION As a sweetener, JP-A-8-25
There are natural sweeteners and artificial sweeteners, as described in the "Prior Art" section of Japanese Patent No. 6725, and as the natural sweeteners, sugars such as sugar, glucose, maltose, xylitol and maltitol. And sugar alcohols such as Stevia, sweeteners such as glycosides represented by Stevia, and artificial sweeteners include peptide sweeteners represented by aspartame, sucrose derivatives represented by sucralose, saccharin, and acesulfame K. Can be mentioned. Among these sweeteners, the sugars of natural sweeteners, especially sugar,
It has the most widespread popularity because it has a good sweetness quality without harshness or bitterness.

[0003] Aspartame, stevia, sucralose, acesulfame K and the like, which have a stronger sweetness than sugar and are generally called high-intensity sweeteners, are also used in many applications including diet sweeteners. However, these high-intensity sweeteners have a "post-sweetness", which is a persistent sweetness as an aftertaste, and have a drawback that they are not favored in terms of taste.

On the other hand, for example, the above-mentioned Japanese Patent Laid-Open No. 8-2
In Japanese Patent No. 56725, a taste improver comprising hesperidin and / or hesperidin derivative is disclosed. By adding a small amount of the taste improver to a food containing a high-potency sweetener, It is described that, with almost no change in physical properties or calories, the sweetness at the peak of the sweetness of the high-potency sweetener is hardly reduced, and a food with suppressed persistent sweetness is obtained as a tasteally unfavorable aftertaste. ing.

However, the taste improver described in the publication has room for further improvement in terms of the post-sweetness and off-taste of the high-intensity sweetener. Therefore, as a result of intensive studies to solve the above-mentioned problems, the present inventors have found that when a high-intensity sweetener and an enzyme-treated ginkgo biloba extract are used in combination,
The sweetness of the peak sweetness of the high-intensity sweetener is hardly reduced, the physical properties and calories of the target foods are hardly changed, and the taste and bitterness of the high-intensity sweetener are not increased, and the taste is high. To obtain foods and drinks with suppressed persistent sweetness (post-sweetness) as an unfavorable aftertaste,
Further, this enzyme-treated ginkgo biloba extract has not only a post-sweetness improving action on a high-intensity sweetener, but also an antioxidant action on foods and beverages to which this extract is added, and also a sugar alcohol-containing food and beverage. The present invention has been completed based on the finding that it can enhance the thickness of sweetness when added to a foodstuff, and that it has a fading-preventing effect when added to a food containing a dye.

Regarding the sweetness of aspartame, which is one of high-intensity sweeteners, alum, naringin (JP-A-52-90667) and sodium L-glutamate (JP-A-56-148256). , Glycine, alanine or serine (JP-A-57-63068), sucrose (JP-A-57-155965), aspartame degradation product (JP-B-58-162260), L-ascorbic acid (JP-A-58). Sho 58-14176
No. 0, JP-A-60-114167), and improved methods using sodium chloride (Japanese Patent Publication No. 6-48966) are known.

As to stevioside, a taste improving method using an organic acid (Japanese Patent Publication No. 5-981) is known. In addition, a method for improving the residual sweetness of a high-intensity sweetener with a flavone derivative (Japanese Patent Laid-Open No. 6-335362) is known. However, as described in the above-mentioned JP-A No. 8-256725, the above-mentioned various taste improvers have limited uses due to their own tastes and physical properties, or have a different taste modifier such as sodium chloride. In addition, although the sweetness can be improved, there is a problem that the post-sweetness is also emphasized at the same time.

[0008]

It is an object of the present invention to solve the problems associated with the prior art as described above, and to orally administer foods and drinks containing a high intensity sweetener, foods and drinks containing herbal medicine, dentifrices and the like. Material, which has a reduced bitterness, suppresses the unfavorable post-sweetness characteristics due to the slow convergence time of sweetness, and does not substantially reduce the peak sweetness of high-potency sweeteners, and is economical and food-friendly. The purpose of the present invention is to provide an oral material which is excellent in terms of safety in use for oral use.

Further, the present invention is an oral material such as food and drink containing sugar alcohol, food and drink containing crude drug, dentifrice, etc., wherein the sweetness of sugar alcohol is retained while the sweetness is given a thickness. Is intended to provide. An object of the present invention is to provide a method for improving the taste of an oral material containing a high-intensity sweetener, sugar alcohol and the like.

Another object of the present invention is to provide a new method of using the enzyme-treated ginkgo biloba extract, and more specifically, a novel method for preventing the oral administration of antioxidants. Still another object of the present invention is to provide a novel method for preventing fading of pigments, especially natural pigments.

[0011]

SUMMARY OF THE INVENTION A first oral material according to the present invention is characterized by comprising a high-sweetness sweetener and an enzyme-treated ginkgo biloba extract, and improves the bitterness and post-sweetness of the high-sweetness sweetener. Has been done. The second oral material according to the present invention is characterized in that a sugar alcohol is blended with an enzyme-treated ginkgo biloba extract, and the sweetness of the sugar alcohol is given a thickness.

A third oral material according to the present invention is a citrus drink,
It is an oral material selected from the group consisting of vegetable drinks, tea drinks, herbal medicine-containing foods and drinks, coffee, and cacao products, which is characterized by containing an enzyme-treated ginkgo biloba extract, and the taste of the oral material, especially Blue odor, bitterness or astringency are improved. The method for improving the taste of an oral material containing a high-intensity sweetener according to the present invention includes adding an enzyme-treated ginkgo biloba extract to an oral material containing a high-intensity sweetener or adding a high-intensity sweetener. It is characterized by adding a high-intensity sweetener and an enzyme-treated ginkgo biloba extract to an oral material that does not contain an ingredient, whereby the taste of the high-intensity sweetener in the oral ingredient, particularly the bitterness, Has improved sweetness.

In the present invention, the high-intensity sweetener is preferably one or more selected from sucralose, acesulfame K, asparatame, stevia, enzyme-treated stevia, and glycyrrhizin. The method for improving the taste of an oral material containing sugar alcohol according to the present invention is a method of adding an enzyme-treated ginkgo biloba extract to an oral material containing sugar alcohol, or to an oral material containing no sugar alcohol. It is characterized by the addition of sugar alcohol and enzyme-treated ginkgo biloba extract, which improves the taste of sugar alcohol in oral materials, especially the thickness of sweetness.

The method for improving the blue odor, bitterness and astringency of the oral material according to the present invention is an oral material selected from citrus drinks, vegetable drinks, tea drinks, foods and drinks containing crude drugs, coffee and cacao products. It is characterized by the addition of an enzyme-treated ginkgo biloba extract, which improves the taste in oral materials. In the present invention, in any of the above oral materials, methods for improving the taste of oral materials, the high-potency sweetener is selected from sucralose, acesulfame K, asparatame, stevia, enzyme-treated stevia, and glycyrrhizin. It is preferable to be one or more selected.

In addition, the enzyme-treated ginkgo biloba extract is added to 0.000001 to 1 part by weight of the above high-intensity sweetener.
It is preferable that it is mixed in an amount of 1.0 part by weight. In the present invention, the sugar alcohol is selected from xylitol, erythritol, sorbitol, maltitol, palatinit and reduced starch syrup in any of the above oral materials and the method for improving the taste of oral materials.
It is preferable that the sweetener is one or more kinds.

Further, the enzyme-treated ginkgo biloba extract is added to 0.000001 to 1 part by weight of the above sugar alcohol.
It is preferable that the compounding amount be 0.001 part by weight.
The antioxidant method of an oral material according to the present invention is characterized by adding an enzyme-treated ginkgo biloba extract to the oral material.
The method for preventing fading of a pigment according to the present invention is characterized by adding an enzyme-treated ginkgo biloba extract to the pigment.

According to the present invention, the bitterness and post-sweetness of an oral material containing a high-potency sweetener are improved, the sweetness of sugar alcohol of an oral material containing a sugar alcohol is increased, and a blue odor, It is possible to improve these tastes of various oral materials such as the above oral materials having bitterness and astringency. Further, according to the present invention, there is provided a novel method of using the enzyme-treated ginkgo biloba extract, which can prevent the oxidation of the oral material and the fading of the pigment.

[0018]

DETAILED DESCRIPTION OF THE INVENTION The oral material with improved taste, the method for improving the taste of the oral material, and the method for using the enzyme-treated ginkgo biloba extract according to the present invention will be specifically described below. < Oral Material with Improved Taste > [Oral Material Containing High-Sweetness Sweetener] The oral material according to the present invention, in particular, the oral material containing a high-sweetness sweetener, which is the first oral material, is a high-sweetness sweetener. The enzyme-treated ginkgo biloba extract is added to the product to improve the bitterness and post-sweetness of high-intensity sweeteners.
It should be noted that the enzyme-treated ginkgo biloba extract may be mixed with a high-intensity sweetener, and these ingredients are mixed (added) into the oral material.
The order and compounding method are not particularly limited.

The mixing ratio of the high-potency sweetener and the enzyme-treated ginkgo biloba extract in such oral materials varies depending on the type of the high-sweetness sweetener used, the method for preparing the enzyme-treated ginkgo biloba extract, the concentration, etc. For example, the amount of enzyme-treated ginkgo biloba extract is usually 0.000001 (1
1 /, 000,000) to 1.0 part by weight, preferably 0.000
It is preferably contained in an amount of 1 to 0.5 parts by weight.

When the high-intensity sweetener and the enzyme-treated ginkgo biloba extract are contained in the oral material in such an amount, the obtained oral material contains a small amount of the high-intensity sweetener as compared with sugar. Even though it has a strong sweetness of a high-intensity sweetener, the bitterness caused by the high-intensity sweetener and the off-taste represented by the post-sweetness are remarkably improved, and the taste is excellent, and further Oxidation tends to be prevented, and when a pigment is contained, its discoloration is also prevented, and the flavor contained therein tends to be prevented from deteriorating.

As such an oral material, a high-intensity sweetener is blended and can be used for oral intake (administration) or mouth cleansing (hereinafter collectively referred to as "oral intake, etc."). However, it is not particularly limited as long as the taste on the tongue and throat is a problem, food and drink, luxury items, oral medicine,
Examples include dentifrice. In addition, the oral material may contain only the high-intensity sweetener and the enzyme-treated ginkgo biloba extract, or may contain other components.

Examples of the food and drink include citrus drinks,
Vegetable drinks; tea drinks such as oolong tea, green tea, barley tea and black tea;
Coffee; cocoa drinks, chocolate drinks, cocoa products such as chocolate; gum; cola, ramune, cider,
Soft drinks such as isotonic drinks and soft drink bases; alcoholic drinks such as beer, sake, western liquor, shochu, fruit liquor, Chinese liquor, condiment liquor; soy sauce, sauce, dressing, sauce, sauce, ketchup, chemical seasonings, etc. Seasonings; curry, stew, soup base; sea bream miso and other licks; sprinkles; ice cream and popsicles,
Ice confectionery such as sorbet and ice confectionery; jelly base, donut base, pudding base, pancake base, water cake base, etc. instant confectionery base; confectionery and bread; fruits, vegetables, jams, peanuts Processed vegetables and processed fruits such as butter, marmalade, pickles, noodles, etc .; seafood pickled in lees, sausages of fish, boiled seafood, chikuwa, kamaboko,
Processed marine products such as fish ham and seafood products; meat products such as pickled meat, dried meat, ham and bacon; dumplings, sweet potatoes, meat buns and takoyaki; and the like.

Examples of the favorite items include cigarettes. Examples of the oral drug include antitussive expectorant syrup, cough candy, cough troche, food and drink containing crude drug, and drugs to be taken orally. The dentifrice may be toothpaste, toothpaste or the like. These oral materials may be liquid, granule / powder, or solid in the form of transaction, but when ingested or used, they are dissolved / diluted / dispersed in water or hot water to be in liquid or paste form. There are many things.

Examples of the high-intensity sweeteners include sucralose (sucralose), acesulfame K, asparatame (aspartame), stevia, enzyme-treated stevia, glycyrrhizin, and the like. One kind or two or more kinds may be contained.
Further, as the enzyme-treated ginkgo biloba extract, those obtained by a conventionally known method can be used.
The enzyme-treated ginkgo biloba extract obtained by the method described in JP-A-91490, JP-A-3-98592, JP-A-7-33671 and the like previously proposed by the applicant of the present application can be used, and is preferable. Is Japanese Patent Laid-Open No. 7-33671
The ginkgo biloba leaf extract obtained by the method described in JP-A No. 1994-131 is further desirable in that it has further reduced bitterness and astringency, is easily ingested orally, and the obtained oral material has excellent taste.

That is, in JP-A-7-33671, the ginkgo biloba leaf extract-containing liquid (I) is passed through a non-polar porous resin to give a bitterness component and poorly water-soluble content in the gingko biloba leaf extract-containing liquid. A method for treating a ginkgo biloba leaf extract-containing liquid (a) in which components are adsorbed to a non-polar porous resin to be removed, and a ginkgo biloba leaf extract-containing liquid (II) obtained by the treatment method, Disclosed is a method for treating a ginkgo biloba leaf extract-containing liquid (b), in which an α-glucosyltransferase, preferably an enzyme produced by Bacillus stearothermophilus, is allowed to act in the presence thereof. Among the methods (a) and (b), the ginkgo biloba extract obtained by the latter treatment method (b) has significantly reduced bitterness and astringency, and the obtained oral material has even better taste. More preferable.

If necessary, such ginkgo biloba extract may be used after being separated and purified, concentrated, lyophilized, etc., and may be in the form of liquid, powder, granule or the like. Further, in JP-A-3-91490, a water-soluble component is extracted from ginkgo leaves with water or a water-ethanol mixture, and then a partial starch hydrolyzate and glycosidase are added to an extract containing the water-soluble components and ginkgo leaves. Alternatively, transglycosidase is added to transfer the glucose group of the partially hydrolyzed starch (glycotransfer), and the oil-soluble or water-insoluble or insoluble component contained in the ginkgo biloba leaves is dissolved in water. It is described that the enzyme-treated Ginkgo biloba extract is separated by enzyme-treated ginkgo biloba extract, which is obtained by the method described in this publication. Enzyme-treated ginkgo biloba extract may be used. [Production of Oral Material Containing High-Intensity Sweetener] In order to produce the above-described oral material containing high-intensity sweetener, enzyme-treated ginkgo biloba extract is added to the oral material containing high-intensity sweetener. Or, except that the high-intensity sweetener and the enzyme-treated ginkgo biloba extract are added (blended) to the oral material that does not substantially contain the high-intensity sweetener in the above amounts, Therefore, it may be produced by a conventional method. In the present invention, the bitterness and the post-sweetness of the high-intensity sweetener in the oral material are improved by thus preparing the oral material. Examples of the high-intensity sweetener include the same ones as described above, and are used in the same amount as above.

The enzyme-treated ginkgo biloba extract thus added and mixed to the oral material is presumed to coexist as it is with the high-intensity sweetener in the oral material, so that humans When orally ingested, the high-intensity sweetener and enzyme-treated ginkgo biloba extract competitively fit and adhere to the taste buds of the tongue and the inner wall of the oral cavity, improving the bitterness and post-sweetness of the high-intensity sweetener. It is speculated that only the good sweetness of the high-potency sweetener is strongly felt, but the mechanism is not clear. In the oral material, the enzyme-treated ginkgo biloba extract may form a reaction product with the high-intensity sweetener in the oral material. ) May coexist as they are. The same applies to other oral materials described below.

The high-intensity sweetener and the enzyme-treated ginkgo biloba extract in the orally-ingested oral material were the original high-intensity sweetener, the terpene lactones, and the added sugar in the stomach and intestine, respectively. (Glucose) becomes flavonoids, etc. from which Ginkgo biloba leaves are removed, and each function is exhibited, and both are excellent in safety. For example, ginkgo biloba extract from which added sugar has been removed exhibits the same function in the body as ordinary ginkgo biloba extract, and is extremely safe. [Sugar Alcohol-Containing Oral Material] The oral material according to the present invention, in particular, the sugar alcohol-containing oral material, which is the second oral material, is a mixture of sugar alcohol and the above-mentioned enzyme-treated ginkgo biloba extract. Further, there is a tendency that the oral ingredients are prevented from being oxidized, and in the case of containing a pigment, the discoloration thereof is prevented and the flavor contained therein is prevented from deteriorating.

A high-intensity sweetener may be added to the sugar alcohol, and these ingredients are added (added) to the oral material.
The order and compounding method are not particularly limited. Further, the oral material may contain only sugar alcohol and enzyme-treated ginkgo biloba extract, or may contain components other than those. Examples of the sugar alcohol include xylitol, erythritol, sorbitol, maltitol, palatinit, mannitol, reduced starch syrup and the like. In the present invention, one or two of these sugar alcohols are used.
You may use it in combination of 2 or more types.

In the present invention, sugars such as sucrose and its derivatives, invert sugar, isomerized sugar, glucose, fructose, lactose, maltose, D-xylose, isomerized lactose, and oligosaccharides are also used together with the sugar alcohol. Sugars such as fructooligosaccharides, maltooligosaccharides, isomaltooligosaccharides, galactooligosaccharides, soybean oligosaccharides, and emulsified oligosaccharides may be used alone or in combination of two or more.

The mixing ratio of the sugar alcohol and the enzyme-treated ginkgo biloba extract in such an oral material varies depending on the type of sugar alcohol used, the preparation method of the enzyme-treated ginkgo biloba extract, the concentration, etc., and is not unconditionally determined. The enzyme-treated ginkgo biloba extract is usually 0.000001 (parts per million) to 0.001 part by weight, preferably 0.00001 to 1 part by weight of sugar alcohol.
It is preferably contained in an amount of 0.0008 parts by weight.

When the sugar alcohol and the enzyme-treated ginkgo biloba extract are contained in the oral material in such an amount,
The oral material obtained has an increased thickness due to the sweetness of sugar alcohol,
Taste tends to be excellent. Such an oral material is not particularly limited as long as it is mixed with sugar alcohol and can be orally ingested, and examples thereof include the same as above. Further, the properties of these oral materials are not particularly limited as described above. [Production of Sugar Alcohol-Containing Oral Material] In addition, in order to manufacture such a sugar alcohol-containing oral material, an enzyme-treated ginkgo biloba extract is added to the sugar alcohol-containing oral material or the sugar alcohol is substantially contained. This sugar alcohol and the enzyme-treated ginkgo biloba extract may be added to the non-treated oral material in the above amounts, thereby imparting a thickness to the sweetness of the sugar alcohol in the oral material. Examples of the sugar alcohol include the same ones as above, and are used in the same amount as above.

The oral material according to the present invention, particularly the third oral material, may contain a high-intensity sweetener and a sugar alcohol, like the above-mentioned first and second oral materials, but they do. It is not necessary to have citrus drinks, vegetable drinks, tea drinks, coffee, cacao products, and foods and drinks containing crude drugs, and the like, by themselves, have an unfavorable taste such as blue odor, bitterness or astringency. Although it is an oral material, it contains the enzyme-treated ginkgo biloba extract, so its taste is
Bitterness or astringency is improved.

When the above-mentioned high-intensity sweetener is added to these oral materials as a sweetener component, it is included in the above-mentioned first oral material, and when sugar alcohol is added, the above-mentioned first sweetener is added. It is included in the oral material of 2. The amount of the enzyme-treated ginkgo biloba extract in such an oral material varies depending on the type and composition of the oral material used, the method for preparing the enzyme-treated ginkgo biloba extract, the concentration, etc., and is not unconditionally determined. Enzyme-treated ginkgo biloba extract is added to 100 parts by weight of vegetable juice that has not been concentrated.
Usually, 0.0001 to 1 part by weight, preferably 0.001
It is desirable that the amount is contained in an amount of 0.1 part by weight.

The enzyme-treated ginkgo biloba extract is usually added in an amount of 0.0001 with respect to 100 parts by weight of the solid content in oral materials such as citrus drinks, vegetable drinks, tea drinks, coffee, cacao products and foods containing crude drugs. ~ 1 part by weight, preferably 0.0
It is desirable that it is contained in an amount of 01 to 0.1 part by weight. When the enzyme-treated Ginkgo biloba extract is contained in the oral material in such an amount, the obtained oral material is significantly improved in blue odor, bitterness or astringency, and has excellent taste.
Further, there is a tendency that oxidation of the oral material is prevented, discoloration of the oral material in the case of containing a pigment is prevented, and deterioration of flavor contained therein is prevented.

Such an oral material is not particularly limited as long as it originally has a blue odor, bitterness or astringency derived from the blending ingredients and can be orally ingested, and examples thereof include citrus beverages and vegetables. In addition to beverages, tea beverages, coffee, cacao products (eg cocoa beverages), seasonings, vitamin-containing foods and drinks, crude drug-containing foods and drinks, gums and the like can be mentioned. In the transaction form, these oral materials may be liquid, granules / powder, or solid, but when ingested orally, they are often dissolved, diluted, or dispersed in water or hot water to be liquid. .

These oral materials according to the present invention include at least one of the above high-intensity sweeteners, sugar alcohols, and other ingredients having an unfavorable taste such as blue odor, bitterness or astringency. Ingredients and enzyme-treated ginkgo biloba extract are included, but in addition to these ingredients, depending on the type of oral material,
Generally, various components (optional components) that can be incorporated into the above various oral materials may be contained.

Examples of such optional ingredients include citrus drinks,
For vegetable drinks, tea drinks, coffee, and cocoa products (eg, cocoa drinks), seasonings such as salt and antioxidants such as vitamins C and E can be mentioned. For gums, gum bases, colorants, antioxidants, stabilizers, fragrances, softeners, abrasives (eg:
Examples include sodium metaphosphate, calcium phosphate), preservatives (eg, butyl paraoxybenzoate), wetting agents (eg, sorbit, glycerin), medicinal components (eg, fluorine compounds), and binders.

Further, in order to produce the oral material of the present invention with improved blue odor, bitterness and astringency, a base citrus drink, vegetable drink, tea drink, food and drink containing crude drug, coffee or cacao product. To this, add enzyme-treated ginkgo biloba extract.
You just have to mix them, which gives you these blue odors, bitterness,
Or the astringency is improved. The method for adding the enzyme-treated ginkgo biloba extract to each oral material is not particularly limited,
It may be added and mixed at any time during the oral material preparation process.
The amount of enzyme-treated ginkgo biloba extract added and the like are the same as above.

<Method for Improving Taste of Oral Material> In order to improve the taste of an oral material containing a high-intensity sweetener, an enzyme-treated ginkgo biloba leaf is added to an oral material containing a high-intensity sweetener. The extract may be added, or the high-intensity sweetener and the enzyme-treated ginkgo biloba extract may be added to an oral material that does not contain the high-intensity sweetener.

In order to improve the taste of the oral material containing sugar alcohol, the enzyme-treated ginkgo biloba extract is added to the oral material containing sugar alcohol, or the oral material containing no sugar alcohol is added. To this, sugar alcohol and an enzyme-treated ginkgo biloba extract may be added. To improve the blue odor, bitterness and astringency of oral materials, an oral material selected from citrus drinks, vegetable drinks, tea drinks, foods and drinks containing crude drugs, coffee and cacao products should be treated with enzyme-treated ginkgo biloba. Leaf extract may be added.

In any case, the high-intensity sweetener, sugar alcohol, and enzyme-treated ginkgo biloba extract may be used in the same amounts as in the case of the above oral material. <Method of using enzyme-treated ginkgo biloba extract> The method for preventing antioxidants of oral materials according to the present invention is characterized by adding an enzyme-treated ginkgo biloba extract to the above oral materials. That is, the enzyme-treated ginkgo biloba extract can also be used as an antioxidant, and the enzyme-treated ginkgo biloba extract is added to oral products such as the above foods and drinks and herbal medicine-containing foods and drinks to co-exist to oxidize the oral products. Can be efficiently prevented. In particular, when the enzyme-treated ginkgo biloba extract is added to the above foods or drinks in anticipation of an antioxidant effect, the amount of the enzyme-treated ginkgo biloba extract (solid content) is usually 0.001 per 100 parts by weight of the oral material. ~ 1.0 parts by weight, preferably 0.01 ~
It is desirable to use in an amount of 1.0 part by weight.

In particular, it is preferable to use the enzyme-treated ginkgo biloba extract in combination with other conventionally known antioxidants such as vitamin C, vitamin E, enzyme-treated rutin, and enzyme-treated hesperidin, because a synergistic effect is obtained. . In this case, for one part by weight of the enzyme-treated ginkgo biloba extract (solid content), other antioxidants such as vitamin C are used.
Is usually 0.01 to 10 parts by weight, preferably 0.1.
Used in an amount of from 10 to 10 parts by weight.

The method for preventing discoloration of a pigment according to the present invention is characterized by adding and mixing an enzyme-treated ginkgo biloba extract to the pigment. The enzyme-treated ginkgo biloba leaf extract thus added to and mixed with the pigment or the oral material may form a reaction product with the pigment or the oral material. ) May coexist as they are.

When the enzyme-treated ginkgo biloba extract is added to the above dyes in particular with the expectation of preventing fading, the enzyme-treated ginkgo biloba extract (solid content) is usually added to 100 parts by weight of the dye. It is desirable to use it in an amount of 01 to 1000 parts by weight, preferably 1 to 50 parts by weight. ADVANTAGE OF THE INVENTION According to this invention, the oral material which improved the taste of various oral materials, such as improved bitterness and post-sweetness of the oral material containing a high intensity sweetener, the taste improvement method of an oral material, and enzyme treatment. Methods of using the ginkgo biloba extract are provided.

In the present invention, the above high intensity sweetener,
The one containing a sweetener typified by sugar alcohol and an enzyme-treated ginkgo biloba extract (sweetener composition) is used as an oral material having an improved taste by itself, and a high-intensity sweetener as described above or It can be used by blending with various oral materials such as foods and drinks containing no sugar alcohol, foods and drinks containing crude drug, and dentifrice. In this case, the sweetener and the enzyme-treated ginkgo biloba extract are preferably contained in the oral material (sweetener composition) in the above-described quantitative ratio.

[0047]

INDUSTRIAL APPLICABILITY According to the present invention, oral materials and oral materials having improved tastes of various oral materials such as improved bitterness and post-sweetness of oral materials containing high-intensity sweeteners And a method for using the enzyme-treated ginkgo biloba extract. According to the present invention, a food or drink containing a high-potency sweetener, a herbal medicine-containing food or drink, or an oral material such as a dentifrice, which has a reduced bitterness and has a slow sweetening convergence time, is not preferable in taste. It is possible to provide an oral material that suppresses the after-sweetening property, hardly lowers the peak sweetness of the high-intensity sweetener, and is economical and excellent in terms of safety in use in foods.

Further, according to the present invention, it is an oral material such as food and drink containing sugar alcohol, food and drink containing crude drug, and dentifrice, and the sweetness of sugar alcohol is retained while the sweetness is given a thickness. Oral materials can be provided. Further, according to the present invention, it is possible to provide a method for improving the taste of an oral material containing a high-intensity sweetener, sugar alcohol, or the like.

Further, according to the present invention, it is possible to provide a new method of using the enzyme-treated ginkgo biloba extract, more specifically, a novel antioxidant method of an oral material which is excellent in safety. Furthermore, according to the present invention, it is possible to provide a novel method for preventing fading of pigments, particularly natural pigments.

The enzyme-treated ginkgo biloba extract that was orally ingested easily returns to the original gingko biloba leaf extract by digestive enzymes, and vasodilation, increase in blood flow, prevention of aging of vascular system, suppression of inflammatory action, and peripheral blood flow in the brain. Through the improving action, brain function decline,
It is effective in improving various diseases and symptoms such as arteriosclerosis, diabetes, headache and various dementia symptoms, and is suitably used for these applications. Further, since the enzyme-treated ginkgo biloba extract is water-soluble, it can be easily used in quasi-drugs such as hair growth agents, creams, lotions, lipsticks, etc.

[0051]

EXAMPLES The present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.

[0052]

[Preparation of enzyme-treated ginkgo biloba extract 1] 20 g of commercially available ginkgo biloba leaf extract powder (manufactured by Tokiwa Plant Chemistry Laboratory Co., Ltd.) with 2 parts of water
Add 50 ml and add P with 2N sodium hydroxide while stirring.
After adjusting to H6.0, 40 g of dextrin was added and dissolved. Cyclodextrin glucanotransferase (manufactured by Hayashibara Biochemical Laboratory Co., Ltd.) was added in an amount of 600 units to obtain 65
After reacting at ℃ for 24 hours, heated to inactivate the enzyme, filtered and dried to obtain enzyme-treated ginkgo biloba extract powder 58.0
g was obtained.

[0053]

[Example 1] (Improvement of sweetness of high-potency sweetener) <Preparation of high-sweetness sweetener solution> As a high-sweetness sweetener,
Sucralose (Tate & Lyle Co., Ltd.), Acesulfame K
(Neutrinova, trade name: Thanet), aspartame (Ajinomoto Co., Inc., trade name: Pal Suite), Stevia extract (Toyo Seikatsu Co., Ltd., trade name: Stevirose 90), enzyme-treated Stevia (Toyo Co., Ltd.) Product name: Seito Sugar Co., Ltd.
αG sweet PX) or glycyrrhizin (manufactured by Maruzen Pharmaceutical Co., Ltd., trade name: pure glycymine), an aqueous solution of a high-potency sweetener having a sweetness equivalent to that of a 2% sucrose aqueous solution. Was prepared.

Next, 20 mg / kg of the enzyme-treated ginkgo biloba leaf extract powder was added to the solution, and a control product containing no enzyme-treated ginkgo biloba extract was prepared, and panelists trained in their taste and taste were prepared. A sensory test was conducted by 10 people, and the effect of improving the sweetness by adding the enzyme-treated ginkgo biloba extract was examined. The evaluation is shown in comparison with the control plot.

The results are shown in Table 1.

[0056]

[Table 1]

<Evaluation Criteria for Sweetness Improving Effect> 4: Very effective. 3: Effective. 2: No change. 1: On the contrary, it is getting worse. <Consideration> Enzyme-treated ginkgo biloba extract powder 20 mg / k
In the high-intensity sweetener solution added in the amount of g, the sweetness spreads relatively as compared with the control group in which the enzyme-treated ginkgo biloba extract powder was not added, and the aftertaste of the sweetness was also improved.

[0058]

[Example 2] (Improvement of sweetness of sugar alcohol) <Preparation of sugar alcohol aqueous solution> As the sugar alcohol, any one of xylitol, erythritol, sorbitol, maltitol, palatinit or reduced starch syrup was used to prepare a 2% sucrose aqueous solution. An aqueous solution of sugar alcohol was prepared so as to have a sweetness equivalent to that of.

Then, 20 mg / kg of the above enzyme-treated ginkgo biloba extract powder was added to the solution, and a control product containing no enzyme-treated ginkgo biloba extract was prepared, and their taste and taste were trained. A sensory test was conducted by 10 panelists to examine the sweetness improving effect of adding the enzyme-treated ginkgo biloba extract. The evaluation is shown in comparison with the control plot.

The results are shown in Table 1. As the sugar alcohol used in the test, general commercial products were used.

[0061]

[Table 2]

<Evaluation Criteria for Sweetness Improving Effect> 4: Very effective. 3: Effective. 2: No change. 1: On the contrary, it is getting worse.

[0063]

[Example 3] (Improvement of taste of citrus beverage) Grapefruit (from Florida) was peeled and squeezed to prepare 100% grapefruit juice (beverage). 50 per drink
We prepared one with the addition of enzyme-treated ginkgo biloba extract powder to a concentration of mg / kg and one with no addition as a control, and a sensory test was conducted by 10 trained panelists to obtain citrus drinks. The effect of improving the taste (such as taste quality) by adding the enzyme-treated ginkgo biloba extract was examined. The evaluation is shown in comparison with the control plot.

The results are shown in Table 3.

[0065]

[Table 3]

<Evaluation Criteria for Sweetness Improving Effect> 4: Very effective. 3: Effective. 2: No change. 1: On the contrary, it is getting worse. <Discussion> In the test section (the product of the present invention) in which the enzyme-treated Ginkgo biloba leaf extract powder was added to the grapefruit beverage, which is a citrus beverage, the sourness was alleviated compared to the control group in which the enzyme-treated Ginkgo biloba leaf extract powder was not added, In addition, the astringency peculiar to grapefruit decreased, and it tended to be easier to drink.

[0067]

[Example 4] (Improvement of taste of vegetable drink) Tomato juice (8
0% by weight), carrot juice (15% by weight), celery juice (3% by weight), and parsley juice (2% by weight) were prepared as a vegetable drink (total 100% by weight). Prepared one with the enzyme-treated ginkgo biloba extract powder added so that the amount of the beverage was 50 mg / kg, and one without the enzyme-treated ginkgo biloba leaf extract as a control group, with 10 trained panelists and vegetables. The effect of improving the taste (taste quality, etc.) by adding the enzyme-treated ginkgo biloba extract to beverages was investigated.
The evaluation is shown in comparison with the control section.

The results are shown in Table 4.

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[Table 4]

<Evaluation Criteria for Sweetness Improving Effect> 4: Very effective. 3: Effective. 2: No change. 1: On the contrary, it is getting worse. <Discussion> In the test group (invention product) in which the enzyme-treated ginkgo biloba extract powder was added to the vegetable drink, the sourness was alleviated and the vegetable-derived blue was compared to the control group in which the enzyme-treated ginkgo biloba extract was not added. There was a tendency that the odor was reduced and it became easier to drink.

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[Example 5] (Improving the taste of tea beverage) 250 ml of boiling water was poured into one bag of commercially available black tea tea pack (Darjeeling), and the extract was exuded for 2 minutes. Then, to the tea infusion, enzyme-treated ginkgo biloba extract powder was added at 50 mg / kg per beverage.
In an amount of 4 ° C. and cooled to 4 ° C. On the other hand, as a control, a beverage prepared by the same treatment as above was prepared except that the enzyme-treated ginkgo biloba extract powder was not added to the black tea infusion.

Then, 10 trained panelists conducted a sensory test on these tea drinks to examine the effect of improving the taste (taste, etc.) by adding the enzyme-treated ginkgo biloba extract to the tea drinks. The evaluation is shown in comparison with the control section. The results are shown in Table 5.

[0073]

[Table 5]

<Evaluation Criteria for Sweetness Improving Effect> 4: Very effective. 3: Effective. 2: No change. 1: On the contrary, it is getting worse. <Discussion> In the test group in which the enzyme-treated ginkgo biloba leaf extract powder was added to the tea beverage (invention product), the astringency was alleviated and it was easier to drink than in the control group to which the enzyme-treated ginkgo biloba leaf powder was not added. There was a tendency to become.

[0075]

[Example 6] (Prevention of fading of dye) Gardenia yellow liquor solution with a concentration of 0.05% by weight (citrate buffer, PH3.3)
In addition, 10 g of the enzyme-treated ginkgo biloba extract powder per weight of solution was used.
The one added in the amount of 0 mg / kg (the product of the present invention (a)),
Further, L-ascorbic acid was added in an amount of 200 mg / kg based on the weight of the gardenia yellowish yellow solution (product of the present invention (b)), and the enzyme-treated ginkgo biloba extract powder was not added to the gardenia yellowish yellow solution. Ascorbic acid alone was added in an amount of 200 mg / kg per the weight of the gardenia yellowish yellow solution (control group (a)), and nothing was added to the gardenia yellowish yellow solution (control group (b)). Prepared.

Next, these solutions were heat-sterilized in a closed container and then irradiated with a fluorescent lamp (illuminance: illuminance: 5 ° C.).
It was stored under 7,000 lux) and the residual rate (%) of gardenia yellow was measured by a spectrophotometer (wavelength 442 nm) after 0 days (immediately after the start of the test), 2 days and 4 days. The results are shown in Table 6.

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[Table 6]

<Discussion> By adding the enzyme-treated ginkgo biloba extract powder to the gardenia dye solution, the fading of gardenia yellow pigment was significantly suppressed. A synergistic effect with L-ascorbic acid was also seen.

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[Example 7] (Antioxidant effect) The antioxidant power of the enzyme-treated ginkgo biloba extract was measured by the DPPH method. <Reagent preparation> (a) Tris buffer: trishydroxyaminomethane 2.
Dissolve 4 g in 40 ml of water and adjust to pH 7.4 with 2N hydrochloric acid, then add 200
Make up to ml. (B) DPPH reagent: 1,1-Diphenyl-2-picrylhydrazyl 0.00
Dissolve 40 g in 100 ml of 99.5% ethanol. <Measurement of DPPH radical scavenging activity> A sample is prepared using ion-exchanged water so that the final concentration of the enzyme-treated ginkgo biloba extract is 60 ppm. Add 0.2 ml of sample to the test tube and immediately stir with a mixer for about 5 seconds. Accurately after adding the DPPH reagent at room temperature in the dark.
The absorbance at 517 nm is measured after 20 minutes. The radical scavenging activity is calculated by the following formula.

Radical scavenging activity = 100− (sample absorbance /
Blank) × 100 The results are shown in Table 7.

[0081]

[Table 7]

<Discussion> A significant radical scavenging activity was found in the enzyme-treated ginkgo biloba extract.

[0083]

[Example 8] (Antioxidant effect) <Cookie> An enzyme-treated ginkgo biloba extract and the like were blended in the following amounts (wt%) and emulsified to prepare an oily preparation. (B) Composition of oil-based preparation containing enzyme-treated ginkgo biloba extract: Enzyme-treated ginkgo biloba extract: 20% Vitamin E: 5% citric acid: 7% sodium citrate・ ・ ・ ・ ・ ・ 3% glycerin fatty acid ester ・ ・ ・ ・ ・ ・ 30% Cooking oil ・ ・ 15% Water ・ ・ 20% (total 100%) (b) This oil formulation , The following cookie dough was added to lard to make a cookie, which was stored in the dark at 60 ° C for the following days, and then POV ((peroxidevalu
e: peroxide value) was measured.

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[Table 8]

The results are shown in Table 9.

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[Table 9]

<Discussion> When the oily preparation containing the enzyme-treated ginkgo biloba extract was used,
POV (peroxide value) of cookie dough
e: Peroxide value) was kept low, and the oxidation of fats and oils was suppressed. Also, the change in flavor was small.

Front page continuation (51) Int.Cl. ⁷ Identification code FI theme code (reference) A23L 1/236 A23L 1/236 C 4C076 Z 1/272 1/272 1/30 1/30 B 2/00 2/02 B 2/02 E A61K 47/10 2/60 47/26 A61K 47/10 47/42 47/26 47/46 47/42 A21D 2/36 47/46 13/08 // A21D 2/36 A23F 3 / 14 13/08 A23L 2/00 B A23F 3/14 C (72) Inventor Toshio Miyake 1-3-23 Ijima-cho, Okayama-shi, Okayama F-term (reference) 4B017 LC02 LG04 LG07 LG14 LG15 LK12 LK15 LK17 LL02 4B018 LB01 LB08 LB09 MC04 MD61 ME06 MF01 MF12 4B027 FB08 FB13 FC02 FK08 FP85 4B032 DB21 DK29 DL08 DL10 4B047 LB02 LB06 LB09 LF07 LF09 LG17 LG23 LG25 LG32 LG33 LG37 LP01 LP18 4C40 DD38T

Claims (14)

[Claims] 1. An oral material with improved bitterness and post-sweetness of a high-intensity sweetener, characterized by comprising a high-intensity sweetener and an enzyme-treated ginkgo biloba extract. 2. An oral material having a sweetened sweetness of sugar alcohol, characterized by being prepared by mixing enzyme-treated ginkgo biloba extract with sugar alcohol. 3. An oral material selected from the group consisting of citrus drinks, vegetable drinks, tea drinks, herbal medicine-containing foods and drinks, coffee, and cocoa products, which is characterized by containing enzyme-treated ginkgo biloba extract. An oral material with improved blue odor, bitterness and astringency. 4. The high-intensity sweetener is one or more selected from sucralose, acesulfame K, asparatame, stevia, enzyme-treated stevia, and glycyrrhizin. Oral material. 5. The oral material according to claim 2, wherein the sugar alcohol is one or more sweeteners selected from xylitol, erythritol, sorbitol, maltitol, palatinit and reduced starch syrup. . 6. The oral material according to claim 1, wherein the enzyme-treated ginkgo biloba extract is mixed in an amount of 0.000001 to 1.0 part by weight with respect to 1 part by weight of the high intensity sweetener. . 7. The enzyme-treated ginkgo biloba extract is added to 0.000001 to 0.001 with respect to 1 part by weight of the sugar alcohol.
The oral material according to claim 2 or 5, which is blended in an amount of part by weight. 8. An enzyme-treated ginkgo biloba extract is added to an oral material containing a high-potency sweetener, or an oral material containing no high-potency sweetener is added to a high-sweetness sweetener and an enzyme-treated ginkgo biloba. A method for improving the taste of an oral material containing a high-intensity sweetener, which comprises adding a leaf extract. 9. An enzyme-treated ginkgo biloba extract is added to an oral material containing sugar alcohol, or a sugar alcohol and an enzyme-treated ginkgo biloba extract is added to an oral material containing no sugar alcohol. A method for improving the taste of an oral material containing sugar alcohol. 10. An oral material selected from the group consisting of citrus drinks, vegetable drinks, tea drinks, herbal medicine-containing foods and drinks, coffee and cacao products, to which an enzyme-treated ginkgo biloba extract is added. How to improve blue odor, bitterness and astringency. 11. The high intensity sweetener is sucralose,
9. The method for improving the taste of an oral material according to claim 8, wherein the method is one or more selected from acesulfame K, asparatame, stevia, enzyme-treated stevia, and glycyrrhizin. 12. The oral material according to claim 9, wherein the sugar alcohol is one or more sweeteners selected from xylitol, erythritol, sorbitol, maltitol, palatinit and reduced starch syrup. To improve the taste of food. 13. A method for preventing the oxidation of an oral material, which comprises adding an enzyme-treated ginkgo biloba extract to the oral material. 14. A method for preventing fading of a pigment, which comprises adding an enzyme-treated ginkgo biloba extract to the pigment.