JP2005304323A - Method for preventing generation of odd smell component in vitamin b1-containing or its derivative-containing acidic beverage composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for preventing generation of an odd smell component in an acidic composition containing vitamin B1 or its derivative solving such a problem that peculiar and odd smell derived from vitamin B1 is caused when stored and thereby results in being reduced in commercial value of the composition. <P>SOLUTION: The method prevents generation of an odd smell component in vitamin B1 and comprises containing tea extract when producing the acidic beverage composition containing vitamin B1 or its derivative. The tea extract is extracted via water, a polar solvent or a mixture of the water and the polar solvent. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

The present invention relates to a method for preventing the generation of unpleasant off-flavor components that occur during storage of drinking compositions such as foods and drinks or pharmaceuticals containing vitamin B1 or a derivative thereof.

  Vitamin B1 works as a coenzyme for sugar-metabolizing enzymes and is said to have effects such as fatigue recovery and mental stability, and has been used for nutritional foods. Moreover, since vitamin B1 is a water-soluble vitamin that is relatively stable in the acidic region, it is often used in acidic drinking compositions such as nutritional drinks and sports drinks. However, when vitamin B1 is blended in the acidic drinking composition, there is a drawback that an off-flavor called a vitamin odor occurs during storage, reducing the commercial value.

The cause of this vitamin odor is known to be various volatile sulfur-containing compounds such as 2-methyl-3-furanthiol produced by the decomposition of vitamin B1 (Non-patent Document 1). Among these sulfur-containing compounds, 2-methyl-3-furanthiol has a particularly low odor threshold, and even a very small amount of odor can cause off-flavors.
Therefore, when an acidic drinking composition containing vitamin B1 is stored, the generation of a bad odor during the storage period is inevitable even if the vitamin B1 content is low.

  Conventionally, methods for preventing the generation of off-flavors in acidic beverages containing vitamin B1 such as drinks have been proposed. For example, a method of adding a polyphenol compound such as gallic acid (Patent Document 1), a method of blending vitamin B1 and ascorbic acid at a specific ratio (Patent Document 2), and the like have been proposed. However, in the above method, the inhibitory effect on the off-flavor component derived from vitamin B1 is not sufficient, and further technical improvement has been desired.

JP-A-5-155756 JP 2000-189125 A J. et al. Glen Dreher, Russell L. Rouseff, and Michael Naim; Agric. Food. Chem. 51; 3097-3102 (2003)]

  The problem to be solved by the present invention is that an acidic drinking composition containing vitamin B1 or a derivative thereof generates a malodorous component derived from vitamin B1 during storage, thereby reducing the commercial value.

  As a result of diligent research to solve the above-mentioned problems of the prior art, the present inventors have found that an off-flavor component resulting from the decomposition of vitamin B1 by adding a tea extract to an acidic drinking composition containing vitamin B1 or a derivative thereof. As a result, the inventors have found that the occurrence of this is remarkably suppressed, and completed the present invention. That is, the present invention is a method for preventing the generation of off-flavor components derived from vitamin B1, characterized by containing a tea extract in the production of an acidic drinking composition containing vitamin B1 or a derivative thereof. Moreover, it is the method of preventing generation | occurrence | production of the off-flavor component whose said off-flavor component is 2-methyl-3-furanthiol generated by decomposition | disassembly of vitamin B1. This tea extract is obtained by extraction with water, a polar solvent or a mixture thereof.

  The method for preventing the generation of off-flavor components derived from vitamin B1 of the present invention suppresses the generation of unpleasant vitamin odor that occurs during storage of vitamin B1 or a derivative-containing drinking composition such as an energy drink, and has a good flavor. A composition can be provided.

The tea extract used in the present invention is Camellia, a plant of the camelliaceae family.
It can be produced by solvent extraction of tea leaves produced from the leaves of Sinussis. The raw tea leaves are not particularly limited, and examples include green tea that is non-fermented tea, oolong tea that is semi-fermented tea, and black tea that is fermented tea. Among them, it is preferable to use green tea that is unfermented tea or black tea that is fermented tea.

  The solvent used for the extraction treatment of the present invention is water or a polar solvent, and the polar solvent may be a hydrate. Examples of the polar solvent include alcohol, acetone, ethyl acetate and the like, and a mixture thereof may be used. In particular, water or ethanol or a mixture thereof is desirable. Although the quantity of a solvent can be selected arbitrarily, generally 2-100 weight part of solvent amounts are used with respect to 1 weight part of said tea leaves.

  The extraction method is not particularly limited. For example, a tea extract can be obtained by placing tea leaves or crushed tea leaves in a solvent and immersing or heating to reflux. Next, the solid solution insoluble in the solvent is removed to obtain an extract. As the solid material removal method, solid-liquid separation means such as centrifugation, filtration, and pressing can be used.

  The obtained tea extract can be used as it is by mixing it with an acidic drinking composition containing vitamin B1 or a derivative thereof to prevent the generation of off-flavor components derived from vitamin B1. Purification process can be performed. For the purification treatment, activated carbon, a synthetic resin adsorbent made of porous styrene-divinylbenzene copolymer, a gel filtration filler based on a hydrophilic vinyl polymer, or the like can be used. As the synthetic resin adsorbent for purification, for example, “Diaion HP-20 (trade name)” manufactured by Mitsubishi Chemical Corporation or “Amberlite XAD-2 (trade name)” manufactured by Organo Corporation can be used. As a filler for gel filtration, “Toyopearl HW-40 (trade name)” manufactured by Tosoh Corporation can be used.

  The tea extract thus obtained can be used as a liquid agent, but it can also be made into a solid by performing a treatment such as freeze drying or heat drying. Moreover, it is also possible to add excipients (dextrin etc.) and to make it into a powder form by spray drying, and various dosage forms can be employ | adopted according to a use.

  Commercial tea extracts can also be used, such as Tokyo Food Techno Co., Ltd. “Polyphenone”, ITO EN Co., Ltd. “Theafranc”, Taiyo Kagaku Co., Ltd. “Sunphenon”, etc., which are green tea extracts. Can be mentioned. You may use what refine | purified these further.

The method for preventing the occurrence of off-flavor components derived from vitamin B1 of the present invention can be realized by appropriately adding the tea extract obtained above to an acidic drinking composition containing vitamin B1 or a derivative thereof. Examples of the vitamin B1 derivative to which the present invention can be applied include thiamine hydrochloride, thiamine nitrate, dibenzoylthiamine hydrochloride, thiamine naphthalene-1,5-disulfonate, bisbenchamine, and derivatives thereof. Is not to be done. Moreover, these vitamin B1 derivatives can also be used 1 type or in mixture of 2 or more types. Vitamin B1 or its derivative-containing acidic drinking composition to which the present invention can be applied usually contains vitamin B1 salts in the range of 0.1 to 100 ppm, and is adjusted to pH 2.5 to 4.0 by addition of citric acid or the like. Yes. Examples include nutritional drinks, vitamin drinks, jelly drinks, sports drinks, and the like, but are not limited thereto. The amount of the tea extract added to the vitamin B1 or its derivative-containing acidic drinking composition is suitably in the range of 1 to 500 ppm as a solid component of the tea extract. From the viewpoint of adding to the product within a range where the flavor of the tea extract itself does not affect, 1 to 200 ppm is preferable, and 1 to 100 ppm is particularly preferable.
EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to the description of the examples.

[Extraction Example 1]
Preparation of Black Tea Extract To 50 g of black tea leaves, 500 g of a 50% by mass aqueous ethanol solution was added and extracted by heating under reflux for 1 hour. The insoluble material was removed by filtration, and the filtrate was concentrated under reduced pressure and lyophilized to obtain 15.1 g of a brown tea extract.

[Extraction Example 2]
Preparation of Green Tea Extract To 50 g of green tea leaves, 500 g of a 50% by mass aqueous ethanol solution was added and extracted by heating under reflux for 1 hour. The insoluble material was removed by filtration, and the filtrate was concentrated under reduced pressure to 50 g. 150 g of water was added to this concentrated solution and adsorbed on 100 ml of a gel filtration filler (Toyopearl HW-40C). After washing with 200 ml of 15% by mass aqueous ethanol solution, elution was performed with 200 ml of 80% by mass aqueous ethanol solution. The eluate was concentrated under reduced pressure and lyophilized to obtain 5.6 g of a reddish brown green tea extract.

Evaluation of the generation inhibitory effect of off-flavor components derived from vitamin B1 The amount of 2-methyl-3-furanthiol produced as a causative agent of off-flavors is measured by the suppression effect of tea extract on the generation of off-flavor components derived from vitamin B1. It was evaluated by.

[Test Example 1]
Vitamin B1 hydrochloride was added to a pH 3.0 buffer solution adjusted with 1 / 10M citric acid-1 / 5M disodium hydrogen phosphate so as to have a concentration of 10 ppm to prepare an aqueous solution containing vitamin B1. Liquids were prepared by adding the black tea extract obtained in Extraction Example 1 and the green tea extract obtained in Extraction Example 2 to a concentration of 30 ppm. A solution without the tea extract was used as a control solution. Each solution was filled in a glass bottle and sterilized at 70 ° C. for 10 minutes, and then stored in a thermostatic chamber at 40 ° C. for 14 days. During the storage period, each solution was sampled and extracted with dichloromethane, and then the amount of 2-methyl-3-furanthiol produced was quantified by gas chromatography mass spectrometry. The change in the amount of 2-methyl-3-furanthiol produced during the storage period is shown in FIG.

[Test Example 2]
A test similar to Test Example 1 was conducted using chlorogenic acid and gallic acid disclosed in JP-A-5-155756 instead of the tea extract.

  Table 1 shows the amount of 2-methyl-3-furanthiol produced in Test Example 1 and Test Example 2 when stored at 40 ° C for 7 days.

[Table 1]
Additive Amount of 2-methyl-3-furanthiol produced (ppb)
Control (no addition) 1.04
Black tea extract 0.28
Green tea extract 0.39
Gallic acid 0.65
Chlorogenic acid 1.05

  As is clear from FIG. 1, it can be seen that the black tea and green tea extracts remarkably suppress the production of 2-methyl-3-furanthiol generated by the decomposition of vitamin B1. Moreover, it turns out that the inhibitory effect with respect to 2-methyl-3-furanthiol production | generation of black tea and a green tea extract is superior to chlorogenic acid and gallic acid which are polyhydric phenol components evidently from Table 1.

[Prescription Example 1]
Composition of vitamin mix for beverages (content per 0.5 g of product):
Vitamin A 1667 IU
Vitamin B1 0.5mg
Vitamin B2 0.57mg
Vitamin B6 0.67mg
Vitamin B12 2μg
Niacin 6.67mg
Folic acid 0.14mg
Vitamin C 20mg
Vitamin D 3 133 IU
Vitamin E 6.71mg

[Test Example 3]
Effects in vitamin drinks Extracted from tea extract prepared in Extraction Example 1 and green tea extract prepared in Extraction Example 2 into a 0.02% by weight aqueous solution of the vitamin mix for beverages (made by Riken Vitamin Co., Ltd.) having the composition shown in Formulation Example 1. As a comparative example, chlorogenic acid and gallic acid were added to give a concentration of 30 ppm. An additive-free vitamin mix solution for beverages was used as a control solution. Each solution was filled in a glass bottle and sterilized at 70 ° C. for 10 minutes, and then stored in a thermostatic bath at 40 ° C. for 7 days. Each solution was subjected to sensory evaluation using 6 trained panelists using vitamin odor as an evaluation item. The evaluation score was 7 points for those who felt a strong vitamin odor, and 1 point for those who did not feel any vitamin odor. The average value of the evaluation results is shown in Table 2.

[Table 2]
Additives Evaluation score Control (no addition) 7.0
Black tea extract 1.5
Green tea extract 2.5
Gallic acid 4.0
Chlorogenic acid 6.5

  From the results in Table 2, it can be seen that the black tea and green tea extracts effectively suppress the vitamin odor generated after storage of vitamin beverages, and the effect is superior to chlorogenic acid and gallic acid which are polyhydric phenol components. .

[Example 1]
A vitamin B1-containing nutritional drink was prepared according to the following formulation.
Granulated sugar 150 (g)
Citric acid 2
Vitamin B1 nitrate 0.05
Riboflavin sodium phosphate 0.05
Pyridoxine hydrochloride 0.05
Nicotinamide 0.2
Taurine 10
Inositol 0.5
Anhydrous caffeine 0.5
Carnitine chloride 1
Sodium benzoate 0.5
Fragrance 1
Black tea extract 0.03
Carbonated water 600
Purified water 234.12
Total 1000

Lemon juice with a vitamin B1-containing sports drink prepared according to the prescription shown below 5 (g)
Granulated sugar 100
Citric acid 2
Salt 0.62
Potassium chloride 0.37
Vitamin C 1.2
Vitamin B1 hydrochloride 0.0025
Riboflavin sodium phosphate 0.001
Niacin 0.02
Calcium pantothenate 0.001
Sodium L-glutamate 0.05
Fragrance 1
Green tea extract 0.03
Purified water 889.77055
Total 1000

  By the method for preventing the generation of off-flavor components derived from vitamin B1 of the present invention, the generation of unpleasant vitamin odor occurring during storage can be suppressed, and it is applied to vitamin B1 or a derivative-containing drinking composition such as an energy drink If it does, the outstanding effect can be demonstrated.

It is a figure of the change of the production amount of 2-methyl-3-furanthiol during a preservation | save period.

Claims (3)

  A method for preventing the generation of off-flavor components, characterized in that a tea extract is contained in an acidic drinking composition containing vitamin B1 or a derivative thereof.   The method for preventing the generation of off-flavor components according to claim 1, wherein the off-flavor components are 2-methyl-3-furanthiol generated by decomposition of vitamin B1.   The method for preventing generation of off-flavor components according to claim 1 or 2, wherein the tea extract is obtained by extraction with water, a polar solvent or a mixture thereof.