JP2004305088A - Drink composition - Google Patents
Drink composition Download PDFInfo
- Publication number
- JP2004305088A JP2004305088A JP2003102909A JP2003102909A JP2004305088A JP 2004305088 A JP2004305088 A JP 2004305088A JP 2003102909 A JP2003102909 A JP 2003102909A JP 2003102909 A JP2003102909 A JP 2003102909A JP 2004305088 A JP2004305088 A JP 2004305088A
- Authority
- JP
- Japan
- Prior art keywords
- thiamine
- beverage composition
- salt
- aldehyde compound
- polyhydric phenol
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 36
- 235000019157 thiamine Nutrition 0.000 claims abstract description 34
- -1 aldehyde compound Chemical class 0.000 claims abstract description 33
- 229960003495 thiamine Drugs 0.000 claims abstract description 30
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 claims abstract description 29
- 239000011721 thiamine Substances 0.000 claims abstract description 29
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 claims abstract description 29
- 150000003839 salts Chemical class 0.000 claims abstract description 27
- 235000013361 beverage Nutrition 0.000 claims description 42
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 claims description 21
- 235000013824 polyphenols Nutrition 0.000 claims description 18
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 17
- 239000000284 extract Substances 0.000 claims description 16
- HUMNYLRZRPPJDN-UHFFFAOYSA-N benzaldehyde Chemical compound O=CC1=CC=CC=C1 HUMNYLRZRPPJDN-UHFFFAOYSA-N 0.000 claims description 12
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 claims description 8
- 235000011430 Malus pumila Nutrition 0.000 claims description 7
- 235000015103 Malus silvestris Nutrition 0.000 claims description 7
- 244000269722 Thea sinensis Species 0.000 claims description 6
- QNGNSVIICDLXHT-UHFFFAOYSA-N para-ethylbenzaldehyde Natural products CCC1=CC=C(C=O)C=C1 QNGNSVIICDLXHT-UHFFFAOYSA-N 0.000 claims description 6
- 235000004515 gallic acid Nutrition 0.000 claims description 5
- 235000020688 green tea extract Nutrition 0.000 claims description 5
- 229940094952 green tea extract Drugs 0.000 claims description 5
- KSMVZQYAVGTKIV-UHFFFAOYSA-N decanal Chemical compound CCCCCCCCCC=O KSMVZQYAVGTKIV-UHFFFAOYSA-N 0.000 claims description 4
- 229940074391 gallic acid Drugs 0.000 claims description 4
- 235000009569 green tea Nutrition 0.000 claims description 4
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- NUJGJRNETVAIRJ-UHFFFAOYSA-N octanal Chemical compound CCCCCCCC=O NUJGJRNETVAIRJ-UHFFFAOYSA-N 0.000 claims description 4
- ZRSNZINYAWTAHE-UHFFFAOYSA-N p-methoxybenzaldehyde Chemical compound COC1=CC=C(C=O)C=C1 ZRSNZINYAWTAHE-UHFFFAOYSA-N 0.000 claims description 4
- DTUQWGWMVIHBKE-UHFFFAOYSA-N phenylacetaldehyde Chemical compound O=CCC1=CC=CC=C1 DTUQWGWMVIHBKE-UHFFFAOYSA-N 0.000 claims description 4
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims description 3
- KJPRLNWUNMBNBZ-QPJJXVBHSA-N (E)-cinnamaldehyde Chemical compound O=C\C=C\C1=CC=CC=C1 KJPRLNWUNMBNBZ-QPJJXVBHSA-N 0.000 claims description 2
- WTEVQBCEXWBHNA-UHFFFAOYSA-N Citral Natural products CC(C)=CCCC(C)=CC=O WTEVQBCEXWBHNA-UHFFFAOYSA-N 0.000 claims description 2
- 239000003638 chemical reducing agent Substances 0.000 claims description 2
- KJPRLNWUNMBNBZ-UHFFFAOYSA-N cinnamic aldehyde Natural products O=CC=CC1=CC=CC=C1 KJPRLNWUNMBNBZ-UHFFFAOYSA-N 0.000 claims description 2
- 229940117916 cinnamic aldehyde Drugs 0.000 claims description 2
- 229940043350 citral Drugs 0.000 claims description 2
- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 claims description 2
- 229940100595 phenylacetaldehyde Drugs 0.000 claims description 2
- 235000012141 vanillin Nutrition 0.000 claims description 2
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 claims description 2
- 229920000768 polyamine Polymers 0.000 claims 1
- 150000003544 thiamines Chemical class 0.000 abstract description 5
- 230000003292 diminished effect Effects 0.000 abstract 2
- 150000002989 phenols Chemical class 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 45
- 239000000796 flavoring agent Substances 0.000 description 19
- 235000019634 flavors Nutrition 0.000 description 19
- 235000015165 citric acid Nutrition 0.000 description 15
- ZTHYODDOHIVTJV-UHFFFAOYSA-N Propyl gallate Chemical compound CCCOC(=O)C1=CC(O)=C(O)C(O)=C1 ZTHYODDOHIVTJV-UHFFFAOYSA-N 0.000 description 8
- 239000003814 drug Substances 0.000 description 8
- 239000008213 purified water Substances 0.000 description 8
- 239000000243 solution Substances 0.000 description 8
- UIERGBJEBXXIGO-UHFFFAOYSA-N thiamine mononitrate Chemical compound [O-][N+]([O-])=O.CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N UIERGBJEBXXIGO-UHFFFAOYSA-N 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 7
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 7
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 7
- 239000000600 sorbitol Substances 0.000 description 7
- 239000000811 xylitol Substances 0.000 description 7
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 7
- 235000010447 xylitol Nutrition 0.000 description 7
- 229960002675 xylitol Drugs 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 229940079593 drug Drugs 0.000 description 6
- 239000000047 product Substances 0.000 description 4
- 239000000473 propyl gallate Substances 0.000 description 4
- 235000010388 propyl gallate Nutrition 0.000 description 4
- 229940075579 propyl gallate Drugs 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 235000004347 Perilla Nutrition 0.000 description 3
- 244000124853 Perilla frutescens Species 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- XMOCLSLCDHWDHP-IUODEOHRSA-N epi-Gallocatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-IUODEOHRSA-N 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 240000008620 Fagopyrum esculentum Species 0.000 description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- XMOCLSLCDHWDHP-UHFFFAOYSA-N L-Epigallocatechin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C1=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-UHFFFAOYSA-N 0.000 description 2
- DFPAKSUCGFBDDF-UHFFFAOYSA-N Nicotinamide Chemical compound NC(=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-UHFFFAOYSA-N 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 235000006468 Thea sinensis Nutrition 0.000 description 2
- 244000299461 Theobroma cacao Species 0.000 description 2
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 2
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 235000001046 cacaotero Nutrition 0.000 description 2
- 235000016213 coffee Nutrition 0.000 description 2
- 235000013353 coffee beverage Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- DZYNKLUGCOSVKS-UHFFFAOYSA-N epigallocatechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3cc(O)c(O)c(O)c3 DZYNKLUGCOSVKS-UHFFFAOYSA-N 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000020333 oolong tea Nutrition 0.000 description 2
- 239000003002 pH adjusting agent Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000013616 tea Nutrition 0.000 description 2
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- XMOCLSLCDHWDHP-SWLSCSKDSA-N (+)-Epigallocatechin Natural products C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-SWLSCSKDSA-N 0.000 description 1
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- PFTAWBLQPZVEMU-ZFWWWQNUSA-N (+)-epicatechin Natural products C1([C@@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-ZFWWWQNUSA-N 0.000 description 1
- WMBWREPUVVBILR-WIYYLYMNSA-N (-)-Epigallocatechin-3-o-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=C(O)C=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-WIYYLYMNSA-N 0.000 description 1
- PFTAWBLQPZVEMU-UKRRQHHQSA-N (-)-epicatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-UKRRQHHQSA-N 0.000 description 1
- LSHVYAFMTMFKBA-TZIWHRDSSA-N (-)-epicatechin-3-O-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=CC=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-TZIWHRDSSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 description 1
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 description 1
- AEDORKVKMIVLBW-BLDDREHASA-N 3-oxo-3-[[(2r,3s,4s,5r,6r)-3,4,5-trihydroxy-6-[[5-hydroxy-4-(hydroxymethyl)-6-methylpyridin-3-yl]methoxy]oxan-2-yl]methoxy]propanoic acid Chemical compound OCC1=C(O)C(C)=NC=C1CO[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](COC(=O)CC(O)=O)O1 AEDORKVKMIVLBW-BLDDREHASA-N 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 description 1
- DQFBYFPFKXHELB-UHFFFAOYSA-N Chalcone Natural products C=1C=CC=CC=1C(=O)C=CC1=CC=CC=C1 DQFBYFPFKXHELB-UHFFFAOYSA-N 0.000 description 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- LSHVYAFMTMFKBA-UHFFFAOYSA-N ECG Natural products C=1C=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-UHFFFAOYSA-N 0.000 description 1
- AFSDNFLWKVMVRB-UHFFFAOYSA-N Ellagic acid Chemical compound OC1=C(O)C(OC2=O)=C3C4=C2C=C(O)C(O)=C4OC(=O)C3=C1 AFSDNFLWKVMVRB-UHFFFAOYSA-N 0.000 description 1
- 229920002079 Ellagic acid Polymers 0.000 description 1
- ATJXMQHAMYVHRX-CPCISQLKSA-N Ellagic acid Natural products OC1=C(O)[C@H]2OC(=O)c3cc(O)c(O)c4OC(=O)C(=C1)[C@H]2c34 ATJXMQHAMYVHRX-CPCISQLKSA-N 0.000 description 1
- 239000001263 FEMA 3042 Substances 0.000 description 1
- CITFYDYEWQIEPX-UHFFFAOYSA-N Flavanol Natural products O1C2=CC(OCC=C(C)C)=CC(O)=C2C(=O)C(O)C1C1=CC=C(O)C=C1 CITFYDYEWQIEPX-UHFFFAOYSA-N 0.000 description 1
- WMBWREPUVVBILR-UHFFFAOYSA-N GCG Natural products C=1C(O)=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
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- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
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- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
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- 235000001368 chlorogenic acid Nutrition 0.000 description 1
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- 235000017803 cinnamon Nutrition 0.000 description 1
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- 239000002270 dispersing agent Substances 0.000 description 1
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Abstract
Description
【０００１】
【発明の属する技術分野】本発明は、チアミン又はその塩を配合した飲料組成物において経時的に発生する不快臭が軽減された飲料組成物に関するものであり、医薬品、医薬部外品、食品の分野に応用できるものである。
【０００２】
【従来の技術】チアミンはビタミンＢ１として様々な薬効が知られており、医薬品、医薬部外品、食品などに広く配合されている。しかし、チアミン又はその塩は、溶液中において、経時的にチアミン類に固有の不快臭を発生させるため風味に満足できるものは得られなかった。このような難点への対策として、多価フェノール化合物をチアミン類含有水溶液に添加する方法（特許文献１参照）が提案されているが、不快臭が完全には抑制されておらず、特に飲料用とするためには、更なる技術の向上が望まれていた。
【特許文献１】
特開平５−１５５７５６号
【０００３】
【発明が解決しようとする課題】本発明の目的は、チアミン又はその塩を配合した飲料組成物において、チアミン類に固有の経時的な不快臭を低減し、チアミン配合飲料組成物の風味を大いに改善することである。
【０００４】
【課題を解決するための手段】本発明者は、上記目的を達するため鋭意研究を進めた結果、チアミン又はその塩を配合した飲料組成物において、多価フェノール化合物及びアルデヒド系化合物を配合することにより、課題を解決することを見いだし、本発明を完成した。すなわち、本発明は（１）チアミン又はその塩、多価フェノール化合物及びアルデヒド系化合物を配合することを特徴とする飲料組成物、（２）多価フェノール化合物が没食子酸及びその誘導体、緑茶ポリフェノール、リンゴポリフェノール、緑茶抽出物、リンゴ抽出物から選ばれる一種又は二種以上である上記（１）に記載の飲料組成物、（３）アルデヒド系化合物が、オクタナール、シトラール、デカナール、ヘキサナール、ペリラアルデヒド、ベンズアルデヒド、フェニルアセトアルデヒド、アニスアルデヒド、シンナムアルデヒド、バニリンから選ばれる一種又は二種以上である上記（１）に記載の飲料組成物、（４）ｐＨが２〜６である上記（１）〜（３）のいずれか１つに記載の飲料組成物、（５）チアミン又はその塩１質量部に対して多価フェノールを０．０３〜１０質量部、アルデヒド系化合物を０．０２〜１０質量部配合することを特徴とする上記（１）〜（４）のいずれか１つに記載の飲料組成物、（６）チアミン又はその塩を配合した飲料組成物において、多価フェノール及びアルデヒド化合物を添加することを特徴とする、該飲料組成物の経時的な不快臭を低減させる方法、（７）チアミン又はその塩を配合した飲料組成物の不快臭を低減させるための多価フェノールおよびアルデヒド化合物の使用、（８）多価フェノール及びアルデヒド化合物を配合することを特徴とする、チアミン又はその塩を配合した飲料組成物用の不快臭低減化剤、に関する。
【０００５】
【発明の実施の形態】本発明において、チアミン又はその塩とは、チアミン、塩酸チアミン、硝酸チアミンなどをあげることができる。チアミン又はその塩の配合量は、飲料組成物全量に対して通常０．０００１〜０．３Ｗ／Ｖ％である。
【０００６】
本発明に用いる多価フェノール化合物は、同一分子内に２個以上のフェノール性水酸基を持つ化合物を意味し、具体的には没食子酸、その酸の誘導体（例えば没食子酸メチル、エチル、プロピル、ブチルエステル）、没食子酸のナトリウム、カリウムなどのアルカリ金属塩，クロロゲン酸，エラグ酸、タンニン酸、タンニン（例えばプロアントシアニジン、ガロタンニン、エラグタンニン）、フラボノイド類（例えばフラボン、フラボノール、フラバノン、フラバノノール、イソフラボン、アントシアニン、フラバノール（カテキン、エピカテキン、ガロカテキン、エピガロカテキン、エピカテキンガレート、エピガロカテキンガレート等））、カルコン、オーロンが挙げられる。特に飲料組成物全体の風味の面から、没食子酸及びその誘導体が好ましい。
【０００７】
上記の化合物は一種又は二種以上を任意組み合わせて用いることができ、チアミン又はその塩１質量部に対して、通常０．００１〜１００質量部、好ましくは０．０３〜１０質量部が添加される。多価フェノール化合物の量が少ないと不快臭の改善効果が損なわれ、多すぎると飲料全体の風味に影響する。
【０００８】
本発明に用いる多価フェノール化合物は、合成品だけでなく、植物抽出物、果汁等およびそれらの由来物として添加してもよく、具体的には緑茶ポリフェノール、赤ワインポリフェノール、リンゴポリフェノール、ブドウ種子ポリフェノール、ブドウ葉ポリフェノール、ウーロン茶ポリフェノール、シソポリフェノール、ソバポリフェノール、カカオポリフェノール、コーヒーポリフェノール、甜茶ポリフェノール、シソ抽出物、カカオ抽出物、ソバ抽出物、柑橘果皮抽出物、ブルーベリー抽出物、緑茶抽出物、コーヒー抽出物、リンゴ抽出物、月見草抽出物、ウーロン茶抽出物、ブドウ種子抽出物、ブドウ葉抽出物、ユーカリ抽出物、グァバ抽出物、甜茶抽出物、ライチ種子抽出物、クランベリー抽出物、大豆イソフラボンなどが挙げられる。特に飲料組成物全体の風味の面から、緑茶ポリフェノール、リンゴポリフェノール、緑茶抽出物、リンゴ抽出物が好ましい。
【０００９】
本発明に用いるアルデヒド系化合物とは、官能基にアルデヒド基を有する化合物を意味し、例えばオクタナール、シトラール、デカナール、ヘキサナール、ペリラアルデヒド、ベンズアルデヒド、フェニルアセトアルデヒド、アニスアルデヒド、シンナムアルデヒド、バニリンを一種又は二種以上を任意に組み合わせて用いることができる。また、アルデヒド系化合物は配合されるフレーバーに含まれていてもよく、そのフレーバーは、天然品、半合成品、合成品のいずれのものであってもよい。具体的には、ウメフレーバー、プラムフレーバー、チェリーフレーバー、シソフレーバー、杏仁フレーバー、シナモンフレーバー、アプリコットフレーバー、メロンフレーバー、バニラフレーバーが挙げられる。アルデヒド系化合物の配合量は、チアミン又はその塩１質量部に対して、通常０．００３〜５０質量部、好ましくは０．０２〜１０質量部が添加される。
【００１０】
本発明の飲料組成物は、不快臭の改善の効果からｐＨは酸性側が好ましく、ｐＨ２〜６の範囲がさらに好ましく、ｐＨ２．５〜５が特に好ましい。飲料組成物のｐＨ調整は、可食性の酸をｐＨ調整剤として用いることができる。ｐＨ調整剤としては、クエン酸、リンゴ酸、酒石酸、フマル酸、乳酸、コハク酸、アスコルビン酸、酢酸などの有機酸及びそれらの塩類、塩酸、リン酸などの無機酸及びそれらの塩類などが挙げられる。これらのｐＨ調整剤は一種又は二種以上使用できる。
【００１１】
また、本発明の飲料組成物には、チアミン又はその塩以外のビタミン及びその塩類、アミノ酸及びその塩類、生薬及び生薬抽出物、甘味剤、保存剤、矯味剤、着色剤，ｐＨ調整剤など飲料組成物一般に使用される成分を配合することができる。
【００１２】
本発明にかかわる飲料組成物は、常法により調製でき、その方法は特に制限はされないが、通常、各成分を規定量以下の精製水にて混合し、規定量に容量調整し、必要に応じて濾過、滅菌処理をすることにより得られる。なお、脂溶性ビタミンを含むときは、通常用いられる界面活性剤又は可溶化剤により乳化又は可溶化してもよく、また分散剤を用いて懸濁させても良い。
【００１３】
本発明の飲料組成物は、例えば健康飲料、栄養補給飲料などの各種飲料、ドリンク剤、シロップ剤などの医薬品や医薬部外品の内服液剤に適用できる。
【００１４】
【発明の効果】本発明によって、チアミン又はその塩を配合した飲料組成物において、多価フェノール化合物及びアルデヒド系化合物を添加することにより、チアミン類に固有の経時的な不快臭が低減された飲料組成物を提供することが可能となった。
【００１５】
【実施例】以下に、実施例および試験例により本発明の効果を詳細に説明する。
【００１６】
実施例１
硝酸チアミン ２０ ｍｇ
ソルビトール液 ６０００ ｍｇ
キシリトール １０００ ｍｇ
没食子酸プロピル ５ｍｇ
ベンズアルデヒド １ｍｇ
（ウメフレーバーとして１００ ｍｇ）
クエン酸 適量（ｐＨ２．５）
精製水 （全量） １００ ｍＬ （ｐＨ２．５）
上記各成分を混合溶解し、クエン酸でｐＨ２．５に調整後８０℃３０分滅菌して、飲料を得た。
【００１７】
実施例２
硝酸チアミン ５ ｍｇ
リン酸リボフラビンナトリウム ５ ｍｇ
塩酸ピリドキシン ５ ｍｇ
ニコチン酸アミド ２５ ｍｇ
無水カフェイン ５０ ｍｇ
イノシトール １００ ｍｇ
アミノエチルスルホン酸 １０００ ｍｇ
ソルビトール液 ６０００ ｍｇ
キシリトール １０００ ｍｇ
ステビア抽出物 １５ ｍｇ
安息香酸ナトリウム ５０ ｍｇ
没食子酸プロピル ５ｍｇ
緑茶抽出物 ５ｍｇ
ベンズアルデヒド １ｍｇ
（ウメフレーバーとして１００ ｍｇ）
クエン酸 適量（ｐＨ２．５）
精製水 （全量） １００ ｍＬ （ｐＨ２．５）
上記各成分を混合溶解し、クエン酸でｐＨ２．５に調整後８０℃３０分滅菌して、飲料を得た。
【００１８】
比較例１
硝酸チアミン ２０ ｍｇ
ソルビトール液 ６０００ ｍｇ
キシリトール １０００ ｍｇ
クエン酸 適量（ｐＨ２．５）
精製水 （全量） １００ ｍＬ （ｐＨ２．５）
上記各成分を混合溶解し、クエン酸でｐＨ２．５に調整後８０℃３０分滅菌して、飲料を得た。
【００１９】
比較例２
硝酸チアミン ２０ ｍｇ
没食子酸プロピル ５ｍｇ
ソルビトール液 ６０００ ｍｇ
キシリトール １０００ ｍｇ
クエン酸 適量（ｐＨ２．５）
精製水 （全量） １００ ｍＬ （ｐＨ２．５）
上記各成分を混合溶解し、クエン酸でｐＨ２．５に調整後８０℃３０分滅菌して、飲料を得た。
【００２０】
比較例３
硝酸チアミン ２０ ｍｇ
ベンズアルデヒド １ｍｇ
（ウメフレーバーとして１００ ｍｇ）
ソルビトール液 ６０００ ｍｇ
キシリトール １０００ ｍｇ
クエン酸 適量（ｐＨ２．５）
精製水 （全量） １００ ｍＬ （ｐＨ２．５）
上記各成分を混合溶解し、クエン酸でｐＨ２．５に調整後８０℃３０分滅菌して、飲料を得た。
【００２１】
比較例４
硝酸チアミン ２０ ｍｇ
没食子酸プロピル １０ ｍｇ
ソルビトール液 ６０００ ｍｇ
キシリトール １０００ ｍｇ
クエン酸 適量（ｐＨ２．５）
精製水 （全量） １００ ｍＬ （ｐＨ２．５）
上記各成分を混合溶解し、クエン酸でｐＨ２．５に調整後８０℃３０分滅菌して、飲料を得た。
【００２２】
比較例５
硝酸チアミン ２０ ｍｇ
ベンズアルデヒド ２ ｍｇ
（ウメフレーバーとして２００ ｍｇ）
ソルビトール液 ６０００ ｍｇ
キシリトール １０００ ｍｇ
クエン酸 適量（ｐＨ２．５）
精製水 （全量） １００ ｍＬ （ｐＨ２．５）
上記各成分を混合溶解し、クエン酸でｐＨ２．５に調整後８０℃３０分滅菌して、飲料を得た。
【００２３】
試験例
上記の実施例１、比較例１〜５の６種類のチアミン類を配合した飲料について、６５℃３日間保存後の不快臭の程度を５人のパネラーにより、下記に示す６段階の官能評価を行い、それぞれ平均点を算出した。結果を表１に示した。表１からも明らかなように、多価フェノール化合物およびアルデヒド系化合物を含むフレーバーの添加により、官能評価から、チアミン類を配合した飲料の経時的な不快臭は確かに顕著に軽減されることが確認された。
【００２４】
【表１】
BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a beverage composition containing thiamine or a salt thereof in which the unpleasant odor generated over time is reduced, and which relates to pharmaceuticals, quasi-drugs, and foods. It can be applied to the field.
[0002]
2. Description of the Related Art Thiamine is known for its various medicinal properties as vitamin B1, and is widely used in medicines, quasi-drugs, foods and the like. However, thiamine or a salt thereof generates an unpleasant odor peculiar to the thiamine with time in a solution, and therefore, a thiamine or a salt thereof which is satisfactory in flavor cannot be obtained. As a countermeasure against such difficulties, a method of adding a polyhydric phenol compound to a thiamine-containing aqueous solution (see Patent Document 1) has been proposed, but the unpleasant odor is not completely suppressed, and especially for beverages. Therefore, further improvement of technology has been desired.
[Patent Document 1]
JP-A-5-155756
SUMMARY OF THE INVENTION An object of the present invention is to provide a beverage composition containing thiamine or a salt thereof, which can reduce the unpleasant odor inherent to thiamine over time and greatly enhance the flavor of the thiamine-containing beverage composition. It is to improve.
[0004]
Means for Solving the Problems The present inventors have made intensive studies to achieve the above object, and as a result, have found that a beverage composition containing thiamine or a salt thereof contains a polyhydric phenol compound and an aldehyde compound. As a result, the present inventors have found that the problems can be solved, and have completed the present invention. That is, the present invention provides (1) a beverage composition comprising a thiamine or a salt thereof, a polyhydric phenol compound and an aldehyde compound, (2) a polyhydric phenol compound containing gallic acid and a derivative thereof, green tea polyphenol, The beverage composition according to (1), which is one or more selected from apple polyphenol, green tea extract, and apple extract, (3) the aldehyde compound is octanal, citral, decanal, hexanal, perilaldehyde, The beverage composition according to the above (1), which is one or more selected from benzaldehyde, phenylacetaldehyde, anisaldehyde, cinnamaldehyde, and vanillin, (4) the above (1) to (3), wherein the pH is 2 to 6. The beverage composition according to any one of (1) to (5), 1 part by weight of thiamine or a salt thereof. The beverage composition according to any one of the above (1) to (4), wherein 0.03 to 10 parts by mass of a polyhydric phenol and 0.02 to 10 parts by mass of an aldehyde compound are blended. (6) A method for reducing the unpleasant odor of a beverage composition over time, which comprises adding a polyhydric phenol and an aldehyde compound to a beverage composition containing thiamine or a salt thereof, (7) Use of a polyhydric phenol and an aldehyde compound for reducing an unpleasant odor of a beverage composition containing the thiamine or a salt thereof, (8) a thiamine or a salt thereof characterized by containing a polyhydric phenol and an aldehyde compound. The present invention relates to an unpleasant odor reducing agent for a blended beverage composition.
[0005]
BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, thiamine or a salt thereof includes thiamine, thiamine hydrochloride, thiamine nitrate and the like. The amount of thiamine or a salt thereof is usually 0.0001 to 0.3 W / V% based on the total amount of the beverage composition.
[0006]
The polyhydric phenol compound used in the present invention means a compound having two or more phenolic hydroxyl groups in the same molecule, and specifically, gallic acid, a derivative of the acid (eg, methyl, ethyl, propyl, butyl gallate) Esters), alkali metal salts such as sodium and potassium gallic acids, chlorogenic acid, ellagic acid, tannic acid, tannins (eg, proanthocyanidins, gallotannins, ellagutannins), flavonoids (eg, flavones, flavonols, flavanones, flavanonols, isoflavones, Examples include anthocyanins, flavanols (catechin, epicatechin, gallocatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate, etc.), chalcone, and auron. In particular, gallic acid and its derivatives are preferred from the viewpoint of the flavor of the whole beverage composition.
[0007]
The above-mentioned compounds can be used alone or in any combination of two or more kinds. Usually, 0.001 to 100 parts by mass, preferably 0.03 to 10 parts by mass is added to 1 part by mass of thiamine or a salt thereof. You. If the amount of the polyhydric phenol compound is small, the effect of improving the unpleasant odor is impaired, and if it is too large, the flavor of the whole beverage is affected.
[0008]
The polyhydric phenol compound used in the present invention may be added not only as a synthetic product, but also as a plant extract, fruit juice, and the like, and 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, bean tea polyphenol, perilla extract, cacao extract, buckwheat extract, citrus peel extract, blueberry extract, green tea extract, coffee extract Products, apple extract, evening primrose extract, oolong tea extract, grape seed extract, grape leaf extract, eucalyptus extract, guava extract, bean tea extract, litchi seed extract, cranberry extract, soy isoflavone, etc. Be . In particular, green tea polyphenol, apple polyphenol, green tea extract, and apple extract are preferred from the viewpoint of the flavor of the whole beverage composition.
[0009]
The aldehyde compound used in the present invention means a compound having an aldehyde group as a functional group. Species or more can be used in any combination. Further, the aldehyde compound may be contained in the flavor to be blended, and the flavor may be any of natural products, semi-synthetic products, and synthetic products. Specific examples include plum flavor, plum flavor, cherry flavor, perilla flavor, almond flavor, cinnamon flavor, apricot flavor, melon flavor, and vanilla flavor. The compounding amount of the aldehyde compound is usually 0.003 to 50 parts by mass, preferably 0.02 to 10 parts by mass, per 1 part by mass of thiamine or a salt thereof.
[0010]
In the beverage composition of the present invention, the pH is preferably acidic, more preferably in the range of pH 2 to 6, and particularly preferably 2.5 to 5 from the viewpoint of improving the unpleasant odor. For adjusting the pH of the beverage composition, an edible acid can be used as a pH adjuster. Examples of the pH adjuster include organic acids and salts thereof such as citric acid, malic acid, tartaric acid, fumaric acid, lactic acid, succinic acid, ascorbic acid and acetic acid, and inorganic acids and salts thereof such as hydrochloric acid and phosphoric acid. Can be One or more of these pH adjusters can be used.
[0011]
Further, the beverage composition of the present invention includes vitamins other than thiamine or a salt thereof, salts thereof, amino acids and salts thereof, crude drugs and crude drug extracts, sweeteners, preservatives, corrigents, coloring agents, pH adjusters and the like. Components commonly used in the composition can be blended.
[0012]
The beverage composition according to the present invention can be prepared by a conventional method, and the method is not particularly limited, but usually, each component is mixed with a specified amount or less of purified water, the volume is adjusted to a specified amount, and the volume is adjusted as necessary. It is obtained by filtration and sterilization. When a fat-soluble vitamin is contained, the fat-soluble vitamin may be emulsified or solubilized with a commonly used surfactant or solubilizer, or may be suspended with a dispersant.
[0013]
The beverage composition of the present invention can be applied to, for example, various drinks such as health drinks and nutritional supplement drinks, pharmaceuticals such as drinks and syrups, and internal liquids of quasi-drugs.
[0014]
According to the present invention, in a beverage composition containing thiamine or a salt thereof, a polyhydric phenol compound and an aldehyde compound are added to reduce the time-dependent unpleasant odor inherent to thiamines. It has become possible to provide a composition.
[0015]
EXAMPLES The effects of the present invention will be described in detail below with reference to examples and test examples.
[0016]
Example 1
Thiamine nitrate 20 mg
Sorbitol solution 6000 mg
Xylitol 1000 mg
5mg propyl gallate
1 mg of benzaldehyde
(100 mg as plum flavor)
Citric acid appropriate amount (pH2.5)
Purified water (total) 100 mL (pH 2.5)
The above components were mixed and dissolved, adjusted to pH 2.5 with citric acid, and then sterilized at 80 ° C. for 30 minutes to obtain a beverage.
[0017]
Example 2
Thiamine nitrate 5 mg
Riboflavin sodium phosphate 5 mg
Pyridoxine hydrochloride 5 mg
Nicotinamide 25 mg
50 mg of anhydrous caffeine
Inositol 100 mg
Aminoethylsulfonic acid 1000 mg
Sorbitol solution 6000 mg
Xylitol 1000 mg
Stevia extract 15 mg
Sodium benzoate 50 mg
5mg propyl gallate
Green tea extract 5mg
1 mg of benzaldehyde
(100 mg as plum flavor)
Citric acid appropriate amount (pH2.5)
Purified water (total) 100 mL (pH 2.5)
The above components were mixed and dissolved, adjusted to pH 2.5 with citric acid, and then sterilized at 80 ° C. for 30 minutes to obtain a beverage.
[0018]
Comparative Example 1
Thiamine nitrate 20 mg
Sorbitol solution 6000 mg
Xylitol 1000 mg
Citric acid appropriate amount (pH2.5)
Purified water (total) 100 mL (pH 2.5)
The above components were mixed and dissolved, adjusted to pH 2.5 with citric acid, and then sterilized at 80 ° C. for 30 minutes to obtain a beverage.
[0019]
Comparative Example 2
Thiamine nitrate 20 mg
5mg propyl gallate
Sorbitol solution 6000 mg
Xylitol 1000 mg
Citric acid appropriate amount (pH2.5)
Purified water (total) 100 mL (pH 2.5)
The above components were mixed and dissolved, adjusted to pH 2.5 with citric acid, and then sterilized at 80 ° C. for 30 minutes to obtain a beverage.
[0020]
Comparative Example 3
Thiamine nitrate 20 mg
1 mg of benzaldehyde
(100 mg as plum flavor)
Sorbitol solution 6000 mg
Xylitol 1000 mg
Citric acid appropriate amount (pH2.5)
Purified water (total) 100 mL (pH 2.5)
The above components were mixed and dissolved, adjusted to pH 2.5 with citric acid, and then sterilized at 80 ° C. for 30 minutes to obtain a beverage.
[0021]
Comparative Example 4
Thiamine nitrate 20 mg
Propyl gallate 10 mg
Sorbitol solution 6000 mg
Xylitol 1000 mg
Citric acid appropriate amount (pH2.5)
Purified water (total) 100 mL (pH 2.5)
The above components were mixed and dissolved, adjusted to pH 2.5 with citric acid, and then sterilized at 80 ° C. for 30 minutes to obtain a beverage.
[0022]
Comparative Example 5
Thiamine nitrate 20 mg
2 mg of benzaldehyde
(200 mg as plum flavor)
Sorbitol solution 6000 mg
Xylitol 1000 mg
Citric acid appropriate amount (pH2.5)
Purified water (total) 100 mL (pH 2.5)
The above components were mixed and dissolved, adjusted to pH 2.5 with citric acid, and then sterilized at 80 ° C. for 30 minutes to obtain a beverage.
[0023]
Test Example For a beverage containing the six types of thiamines of Example 1 and Comparative Examples 1 to 5 described above, the degree of unpleasant odor after storage at 65 ° C. for 3 days was evaluated by a panel of five persons in the following six-stage sensory Evaluation was performed, and an average score was calculated for each. The results are shown in Table 1. As is evident from Table 1, addition of a flavor containing a polyhydric phenol compound and an aldehyde compound indicates that the unpleasant odor of a beverage containing thiamines over time can be significantly reduced by sensory evaluation. confirmed.
[0024]
[Table 1]
Claims (8)
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Cited By (7)
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|---|---|---|---|---|
| JP2007082491A (en) * | 2005-09-26 | 2007-04-05 | Taisho Pharmaceut Co Ltd | Drink containing high intensity sweetener |
| JP2015112102A (en) * | 2013-12-16 | 2015-06-22 | ポッカサッポロフード＆ビバレッジ株式会社 | Umeboshi flavor composition, and method of imparting umeboshi flavor |
| US20150352147A1 (en) * | 2007-02-26 | 2015-12-10 | Heartbeet Ltd. | Performance enhancing composition and use thereof |
| JP2021072845A (en) * | 2012-02-15 | 2021-05-13 | クラフト・フーズ・グループ・ブランズ・エルエルシー | Composition and method for inhibiting precipitation of dye in beverage |
| JP2022040725A (en) * | 2020-08-31 | 2022-03-11 | 株式会社タイショーテクノス | Thiamine odor inhibitor, liquid composition, and method for inhibiting occurrence of thiamine odor |
| US11723917B2 (en) | 2007-02-26 | 2023-08-15 | Heartbeet Ltd. | Compositions of nitrates and methods of use thereof |
| US11759477B2 (en) | 2007-02-26 | 2023-09-19 | Heartbeet Ltd. | Compositions of nitrates and methods of use thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2007082491A (en) * | 2005-09-26 | 2007-04-05 | Taisho Pharmaceut Co Ltd | Drink containing high intensity sweetener |
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| US11759477B2 (en) | 2007-02-26 | 2023-09-19 | Heartbeet Ltd. | Compositions of nitrates and methods of use thereof |
| JP2021072845A (en) * | 2012-02-15 | 2021-05-13 | クラフト・フーズ・グループ・ブランズ・エルエルシー | Composition and method for inhibiting precipitation of dye in beverage |
| JP2015112102A (en) * | 2013-12-16 | 2015-06-22 | ポッカサッポロフード＆ビバレッジ株式会社 | Umeboshi flavor composition, and method of imparting umeboshi flavor |
| JP2022040725A (en) * | 2020-08-31 | 2022-03-11 | 株式会社タイショーテクノス | Thiamine odor inhibitor, liquid composition, and method for inhibiting occurrence of thiamine odor |
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