JP2006262889A - Food composition containing peuraria flower and specific food material - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a food composition for improving the flavor of a food containing Peuraria flower and enabling efficient ingestion of components contained in the Peuraria flower. <P>SOLUTION: This food composition contains the Peuraria flower and at least one kind selected from the group consisting of tea leaf derived from Theaceae plants, Rubus suavissims S. Lee, coffee, cocoa, barley fresh leaf, Angelica keiskei, kale, sweet potato stem and leaf and mulberry leaf. Furthermore, when the food composition contains ascorbic acid or its derivative, oxidation of components contained in the Peuraria flower is prevented and the components are ingested more efficiently. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a food composition containing kuzuka and a specific food material.

  Kuzu is a large vine plant of the legume family, and katsu starch collected from its roots has long been used as a raw material for Japanese confectionery. The roots and flowers are referred to as kudzu and kuzuka, respectively, and are used as raw materials for traditional Chinese medicines such as antipyretic drugs, analgesics, antispasmodics, and drugs for symptoms such as sweating. In particular, unlike other legumes, Kuzuka has been shown to have various effects such as an action for improving liver damage, an action for preventing hangover, and an action for improving urinary nitrogen metabolism (Patent Documents 1 to 3). .

As described above, Katsuhana uses the dried powder of the extract or the dried product itself as a raw material for Chinese medicine. However, Kuzuka, especially extracts containing a lot of Kuzuka components, have a unique flavor, are difficult to take, and because of this flavor, are difficult to use in foods.
Japanese Patent No. 3454718 Japanese Patent Publication No. 8-32632 JP-A 64-68318

  An object of the present invention is to provide a food composition that improves the flavor of food containing kuzuka and can efficiently ingest components contained in kuzuka.

  The present inventor has made various studies on the use of kuzuka and, if used in combination with kuzuka and a specific food material, can efficiently ingest the components contained in kuzuka and is used for foods with excellent flavor. It was found that a composition was obtained. Furthermore, it has been found that if ascorbic acid or a derivative thereof is used in combination, the components contained in the kuzuhana can be prevented from being oxidized and the components can be taken more efficiently.

  The present invention contains kuzuhana and at least one food material selected from the group consisting of tea leaves derived from camellia plants, tea leaves, coffee, cocoa, wheat leaves, ashitaba, kale, sweet potato stem leaves, and mulberry leaves. A food composition is provided.

  In a preferred embodiment, the food composition further contains ascorbic acid or a derivative thereof.

  In a preferred embodiment, the tea leaves derived from the Camellia family are green tea leaves.

  Furthermore, the present invention provides a method for improving the flavor of a food containing kuzuhana, which method comprises adding tea leaves, camellia tea, coffee, cocoa, young wheat leaves, ashitaba, kale, sweet potato stalks to the food, And a step of adding at least one food material selected from the group consisting of mulberry leaves.

  The food composition of the present invention has improved katsuhana's unique flavor and has good palatability. Furthermore, when ascorbic acid or a derivative thereof is added to the food composition of the present invention, the ingredients contained in kuzuka are prevented from being oxidized. Therefore, the food containing kuzuka is consumed more efficiently and with better palatability. be able to.

  The food composition of the present invention comprises at least one food selected from the group consisting of kuzuka and camellia plant-derived tea leaves, tea leaves, coffee, cocoa, wheat leaves, ashitaba, kale, sweet potato leaves, and mulberry leaves. Contains ingredients (hereinafter sometimes referred to as “specific food ingredients”), and contains additives as necessary. Hereinafter, the components of the food composition of the present invention will be described individually. The present invention should not be construed as being limited by the following embodiments, and various modifications can be made within the scope of the claims.

(Katsuhana)
Kuzuka, the flower part of Kuzu, contains flavonoids, saponins, and tryptophan glycosides. Kuzuka includes flowers collected at the stage from buds to fully opened flowers. In the present invention, it is particularly preferable to use soot.

  Kuzuka used in the food composition of the present invention is not particularly limited. Examples of the kuzuka include a kuzuka flower, a kuzuka processed product obtained by processing kuzuka, and the kuzuka processed product is particularly preferable among these. In the present specification, the “Kuzuhana processed product” refers to a product obtained by subjecting Kuzuka to at least one of a drying process, a pulverizing process, and an extracting process.

  In the present specification, particularly when it is described as “dried kuzuka”, it means a product obtained by drying kuzuka, a dry powder obtained by crushing kuzuka after drying, and the following kuzuka Contains no extract.

  In the present specification, when particularly described as “Kuzuhana extract”, the extract of Kuzuka, the extract extracted from Kuzuka, the concentrate or the concentrate obtained by concentrating the extract, these juice Or the dry powder (extract powder) etc. which are obtained by drying an extract.

  Hereinafter, a method for preparing a kuzu flower dried product, kuzu flower powder (dry powder and extract powder), and a kuzu flower extract, which are processed kuzu flowers, will be described.

  The dried kuzu flower is obtained by drying kuzu flowers, preferably kuzu flowers in the cocoon stage, by sun drying, hot air drying or the like. Preferably, it is dried until the water content is 10% by mass or less.

  Kuzuka powder (dry powder) is obtained by pulverizing the dried Kuzuka product. The powderization is performed by a method commonly used by those skilled in the art, for example, a ball mill, a hammer mill, a roller mill or the like.

  Alternatively, the Kuzuka powder (dried powder) is obtained by crushing the collected Kuzuka using a mass colloider, a slicer, a Komitrol, etc. to obtain a Kuzuka crushed product, and drying this Kuzuka crushed product .

  The kuzu flower extract is prepared by adding a solvent to a kuzu flower dried product such as kuzu flower, kuzu flower crushed product, kuzu flower dried product, or kuzu flower powder (dried powder), preferably kuzu flower dried powder, for example. Accordingly, the extraction is performed by heating, and the extract is collected by centrifugation or filtration.

  Examples of the solvent that can be used to obtain the Kuzuhana extract include water, organic solvents, and hydrous organic solvents. Examples of the organic solvent include methanol, ethanol, n-propanol, n-butanol, acetone, hexane, cyclohexane, propylene glycol, ethyl methyl ketone, glycerin, methyl acetate, ethyl acetate, diethyl ether, dichloromethane, edible oils and fats, 1, Examples include 1,1,2-tetrafluoroethane, 1,1,2-trichloroethene and the like. Among these, a polar organic solvent is preferable, ethanol, n-butanol, methanol, acetone, propylene glycol, and ethyl acetate are more preferable, and ethanol is most preferable.

  Examples of the extraction method include a warm extraction method such as heating reflux, a supercritical extraction method, and the like. In these extraction methods, heating may be performed by applying pressure as necessary. When heating, it is necessary to prevent the solvent added to Kuzuka from volatilizing. When heating, the extraction temperature is preferably 50 ° C. or higher, more preferably 70 ° C. or higher, preferably 130 ° C. or lower, more preferably 100 ° C. or lower.

  The extraction time may be a time for sufficiently extracting soluble components from the extraction raw material, and may be set as appropriate according to the extraction temperature and the like. Preferably, it is 30 minutes to 48 hours. For example, when the extraction temperature is less than 50 ° C., it can be 6 hours to 48 hours, and when it is 50 ° C. or more, it can be 30 minutes to 24 hours.

  The obtained extract may be concentrated or dried by a method such as concentration under reduced pressure or freeze-drying, if necessary, to form a liquid, a paste, or a powder (extract powder).

  The processed Kuzuka product thus obtained may contain isoflavones, saponins and the like. The isoflavones contained in the processed kuzuka product are preferably 3% by mass or more, more preferably 5% by mass to 90% by mass with respect to the dry mass of the processed kuzuka product. The saponin contained is preferably 1% by mass or more, more preferably 2% by mass to 50% by mass.

(Specific food ingredients)
Specific food materials used in the food composition of the present invention are tea leaves, camellia tea, coffee, cocoa, young wheat leaves, ashitaba, kale, sweet potato stem leaves, and mulberry leaves derived from camellia plants. These specific food materials may be used alone or in combination of two or more. In the present specification, the “specific food material” refers to the food material itself or a processed food material (for example, an extract obtained from the food material and a dried food material).

  In the present specification, the “processed product of a specific food material” refers to a material obtained by subjecting a specific food material to processing such as heating, fermentation, drying, and extraction.

  In this specification, especially when it is described as “a dry product of a specific food material”, a product obtained by drying a specific food material, a dry powder obtained by crushing a specific food material after drying, etc. It does not contain extracts of the following specific food ingredients.

  In the present specification, particularly when “extract of a specific food material” is described, the juice of the specific food material, the extract extracted from the specific food material, and the juice or extract are concentrated. It refers to a concentrated liquid, a dry powder (extract powder) obtained by drying these juices or extracts.

  As tea leaves derived from camellia plants, for example, non-fermented tea leaves (for example, green tea, green tea, sencha, bancha, and hojicha), semi-fermented tea leaves (for example, oolong tea), fully fermented tea leaves (for example, black tea), post-fermentation Examples include tea leaves (for example, puer tea), scented tea leaves (for example, jasmine tea), and the like.

  Bamboo tea is a Rosaceae plant, and its leaves are used as a raw material for sweeteners. Therefore, the drink obtained from this leaf has good palatability. Furthermore, in recent years, it has been found that it has an antiallergic action and is used as so-called health tea.

  Coffee and cocoa are food materials commonly used as beverages. For example, dried cocoa bean pulverized products, roasted coffee beans and crushed products thereof, and dry powders of extracts obtained by extracting them with water or hot water are usually used in the form used by those skilled in the art. be able to.

  The leaves obtained from the wheat leaves of the grass family, the citrus plant ashitaba, the cruciferous plant kale, the convolvulaceae sweet potato foliage, and the mulberry plant mulberry leaves are dried green powder, juice In recent years, it has been used as a green juice material obtained by processing such as. These green juice materials have good palatability and can use extracts such as these dry powders, squeezed juice, and extract powder obtained by drying the squeezed juice.

  In the present invention, the specific food material may be mixed with, for example, a dried kuzu flower, a kuzu flower extract, or the like to form a food composition (for example, a food for beverages).

(Ascorbic acid or its derivatives)
Ascorbic acid or a derivative thereof used in the food composition of the present invention includes ascorbic acid or a derivative thereof used as a food additive, for example, ascorbic acid glycoside, sodium ascorbate, magnesium ascorbate and the like. Natural materials rich in ascorbic acid (for example, natural materials derived from fruits such as lemon, orange and acerola, or natural materials derived from vegetables such as broccoli, me cabbage, peppers, komatsuna and cauliflower) are also used in the present invention. Can be used as

  When the food composition of the present invention contains ascorbic acid or a derivative thereof, the stability of the food composition of the present invention is further improved. Therefore, the effect of Kuzuka can be further enhanced by making Kuzuka and ascorbic acid or a derivative thereof coexist. Furthermore, when the food composition of the present invention contains ascorbic acid or a derivative thereof, effects such as imparting the taste and aroma of the food composition are expected.

(Other additives)
The food composition of the present invention may contain additives such as excipients, extenders, binders, thickeners, emulsifiers, colorants, fragrances and other food ingredients, seasonings, and pharmaceutical ingredients as necessary. You may contain. Examples of additives include royal jelly, propolis, vitamins (A, B ₁ , B ₂ , B ₆ , B ₁₂ , niacin, C, D, E, K, folic acid, pantothenic acid, biotin, derivatives thereof, etc.) , Minerals (iron, magnesium, calcium, zinc, selenium, etc.), chitin / chitosan, lecithin, polyphenols (flavonoids, derivatives thereof, etc.), carotenoids (lycopene, astaxanthin, zeaxanthin, lutein, etc.), xanthine derivatives (caffeine, etc.) ), Fatty acids, proteins (collagen, elastin, etc.), mucopolysaccharides (hyaluronic acid, chondroitin, dermatan, heparan, heparin, ketalan, salts thereof, etc.), amino sugars (glucosamine, acetylglucosamine, galactosamine, acetylgalactosamine) , Neuraminic acid, acetylneuraminic acid, hexosamine, salts thereof), oligosaccharides (isomalto-oligosaccharides, cyclic oligosaccharides, etc.) phospholipids and their derivatives (phosphatidylcholine, sphingomyelin, ceramides, etc.), sulfur-containing compounds (Alliin, Sepaene, taurine, glutathione, methylsulfonylmethane, etc.), sugar alcohol, lignans (sesamin, etc.), animal and plant extracts containing these, root vegetables (turmeric, ginger, etc.) and the like.

(Food composition)
The food composition of the present invention contains the kuzuka (for example, katsuka dried product and kuzuka extract) and the specific food material, and contains ascorbic acid or a derivative thereof, an additive, or the like as necessary. contains.

  The composition for food of the present invention may be used as it is as a food, or may be used as a raw material for producing food. For example, the food composition of the present invention may be used as a raw material for obtaining an extract, and the liquid obtained by extraction may be used as a food, that is, a beverage.

  The food composition of the present invention may be processed into a form such as a granule, a tablet, or a tea bag depending on the application. For example, if the food composition of the present invention is made into granules, the obtained granules can be mixed with water or hot water to make a beverage. If provided in the form of a tea bag, the food composition of the present invention can be used as a raw material for extraction, and further, an extract obtained by immersing the tea bag in hot water or the like can be used as a beverage. .

  In the case of a container-packed beverage, a plastic container is preferable from the viewpoint of palatability, and a plastic bottle is particularly preferable.

  When the food composition of the present invention is dipped in hot water or water in the same manner as ordinary tea leaves and the resulting extract is used as a beverage, the kuzuka dry product and the extract powder are used. It is preferable.

  In the food composition of the present invention, the blending amount of Kuzuka and the specific food material is not particularly limited. For example, in the case of using a dried kuzuka product, the blending amount of the specific food material with respect to 100 parts by mass of the kuzuka dried product is a dry mass, preferably 50 parts by mass or more, more preferably 100 parts by mass or more. It is good. In the case of using the kuzu flower extract and the extract of the specific food material, the kuzu flower extract and the extract of the specific food material may be blended so as to have the above ratio in terms of dry mass.

  The amount of Kuzuka intake is not particularly limited. When using a kuzu flower extract (dry mass), the intake of the kuzu flower extract (dry mass) per day for an adult is preferably 10 to 3000 mg, more preferably 30 mg to 1000 mg.

  In the case of using dried kuzuka, the amount of dried kuzuka powder per day for an adult is preferably 0.1 g to 30 g, more preferably 0.3 g to 10 g.

  In the food composition of the present invention, Kuzuka is preferably 0.00001 to 30% by mass, more preferably 0.001 to 20% by mass, and still more preferably 0.005 to 10% by mass in terms of dry mass. The most preferred content is 0.005 to 5% by mass. When using a kuzu flower extract, it is contained in the food composition of the present invention within the above range in terms of dry mass. When the content of Kuzuka is less than the above range, a sufficient effect cannot be obtained. When the content of kuzuhana is greater than the above range, discoloration or precipitation is likely to occur.

  When ascorbic acid or a derivative thereof is added to the food composition of the present invention, the addition amount is not particularly limited. Based on kuzuhana, kuzuka and ascorbic acid or a derivative thereof are in a mass ratio, preferably 1: 0.1 to 500, more preferably 1: 0.2 to 200, still more preferably 1: 0.2 to 150 is added to the food composition of the present invention.

  Next, the case where the food composition of the present invention is a beverage will be described. The beverage is one embodiment of the food composition, and can be prepared from a solid food composition according to another embodiment. For example, a beverage can be obtained by immersing a solid food composition in a medium (hot water, water, hydrous alcohol, or alcohol).

  Specifically, the solid food composition of the present invention is placed in an extraction device (pot, teapot, tea bag, etc.), and a medium (for example, water or hot water) is added. The components of the solid food composition can be eluted into the medium, and the resulting liquid can be used as a beverage. If necessary, a beverage may be obtained by solid-liquid separation.

  When water or hot water is used as the medium, the amount of the medium is preferably 10 parts by mass or more with respect to 1 part by mass of kuzuka (dry matter, dry powder, etc.) so that the components in the kuzuka are sufficiently eluted. More preferably, it should be 50 parts by mass or more, preferably 5000 parts by mass or less, more preferably 4500 parts by mass or less, and most preferably 4000 parts by mass or less.

  The extraction temperature is preferably 20 ° C. or higher, more preferably 70 ° C. or higher, preferably 100 ° C. or lower, more preferably 98 ° C. or lower. The extraction time is preferably 1 minute or more, more preferably 2 minutes or more, preferably 6 hours or less, more preferably 2 hours or less, and most preferably 1 hour or less. When using a kuzu flower extract, the kuzu flower extract may be converted to a dried katsu flower product so as to have the above ratio.

  Moreover, you may prepare a drink by the method different from the above. For example, first, an extract is obtained by immersing green tea or the like in a medium (water, hot water, hydrous alcohol, alcohol or the like). If necessary, the extract may be concentrated by evaporating the medium. And the extract may be mix | blended with a kuzu flower extract etc. and a drink may be obtained.

(Taste improvement method)
The flavor improving method of the present invention is a method for improving the unique flavor of kuzuka by adding the specific food material to a food containing kuzuka. The specific food material used in the method of the present invention refers to the food material itself or a processed food material (for example, an extract obtained from the food material and a dried food material) as described above.

  When the above-mentioned specific food material is added to the food containing kuzuka, the unique flavor of kuzuka is improved, so that the taste of the food is increased and the kuzuka is easily ingested. Therefore, it becomes possible to ingest the components contained in the kuzuhana efficiently.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated in detail, this invention is not limited to this range.

Example 1
1 g each of green tea leaves (sencha), oolong tea leaves, black tea leaves, coffee tea leaves, puer tea leaves, and ground coffee beans after roasting were prepared. And the prepared raw material was immersed in hot water (200 mL) for 2 minutes, filtered, and allowed to stand until it reached room temperature, thereby obtaining beverages from the respective raw materials. As for the cocoa powder, 1 g was dissolved in hot water (200 mL) and then allowed to stand until room temperature to prepare 7 types of beverages. These beverages were designated as basic test beverages 1-1 to 1-7.

  For comparison, 1 g each of eucommia tea leaves, guava tea leaves, and roasted wheat nuts was prepared. Then, each prepared material was immersed in hot water (200 mL) for 2 minutes, filtered, and allowed to stand at room temperature to obtain three types of beverages. These beverages were designated as basic comparative beverages 1-1 to 1-3.

  Next, 0.1 g (corresponding to 0.5 g in terms of dry matter) of Kuzuka extract (containing 10% by mass of isoflavones and 1% by mass of saponin: Ota Sakusan Co., Ltd.) was dissolved in 1000 mL of water. An extract was obtained. Then, 30 mL of the basic test beverages 1-1 to 1-7 and the basic comparison beverages 1-1 to 1-3 are mixed with 100 mL of the kuzu flower extract, and the test beverages 1-1 to 1- including the kuzu flower are mixed. 7 and comparative beverages 1-1 to 1-3 were prepared.

  Only the kuzu flower extract was used as control beverage 1. Test beverages 1-1 to 1-7, comparative beverages 1-1 to 1-3, and control beverage 1 were sampled by 10 female panelists. The female panelists then compared the flavors of the test beverages 1-1 to 1-7 and the comparative beverages 1-1 to 1-3 with the flavors of the control beverage 1, comparing “preferred”, “not preferred”, and “ It was evaluated in three stages. The results are shown in Table 1. The values in Table 1 indicate the number of people.

  As shown in Table 1, when the test drinks 1-1 to 1-7 were compared with the control drink 1, all six female panelists selected “preferred” and the kuzuhana extract The palatability was better than that of the only control beverage.

  Therefore, it can be seen that a beverage containing Kuzuka and a specific food material has a better flavor than a beverage containing only Kuzuka and is preferable as a beverage.

(Example 2)
1 g each of green tea leaves (sencha), oolong tea leaves, black tea leaves, coffee tea leaves, puer tea leaves, and ground coffee beans after roasting were prepared. And the prepared raw material was immersed in hot water (200 mL) for 2 minutes, filtered, and allowed to stand until it reached room temperature, thereby obtaining beverages from the respective raw materials. As for the cocoa powder, 1 g was dissolved in hot water (200 mL) and then allowed to stand until room temperature to prepare 7 types of beverages. These beverages were designated as basic test beverages 2-1 to 2-7.

  For comparison, 1 g each of eucommia tea leaves, guava tea leaves, and roasted wheat nuts was prepared. The prepared material was immersed in hot water (200 mL) for 2 minutes, filtered, and allowed to stand at room temperature to obtain three types of beverages. These beverages were designated as basic comparative beverages 2-1 to 2-3.

  Next, 0.01 g (corresponding to 0.05 g in terms of dry matter) of Kuzuhana extract (containing 10% by mass of isoflavones and 1% by mass of saponin: Ota Gassan Co., Ltd.) was added to the basic test beverage 2-1. To 2-7 and basic comparative beverages 2-1 to 2-3 to prepare test beverages 2-1 to 2-7 and comparative beverages 2-1 to 2-3, respectively.

  A beverage obtained by dissolving the above Kuzuka extract (0.01 g) in water (200 mL) was designated as control beverage 2. The above test beverages 2-1 to 2-7, comparative beverages 2-1 to 2-3, and control beverage 2 were sampled by 10 female panelists. The female panelists then compared the flavors of the test beverages 2-1 to 2-7 and the comparative beverages 2-1 to 2-3 with the flavors of the control beverage 2, comparing “preferred”, “not preferred” and “ It was evaluated in three stages. The results are shown in Table 2. The values in Table 2 indicate the number of people.

  As shown in Table 2, when the test drinks 2-1 to 2-7 and the control drink 2 are compared, all of the six or more female panelists have selected “preferred”, and only the kuzu flower extract is used. The palatability was better than that of the control beverage.

  Therefore, it can be seen that the beverage containing Kuzuka and the specific food material has a better flavor than the beverage containing only Kuzuka, and the unique flavor of Kuzuka is improved.

(Example 3)
A dry powder of barley young leaves, a dry powder of kale, a dry powder of Ashitaba, a dry powder of mulberry leaves, and a dry powder of sweet potato stover were prepared. Then, 0.05 g (corresponding to 0.25 g in terms of dry matter) of Kuzuka extract (10% by mass of isoflavones and 1% by mass of saponin: Ota Gassan Co., Ltd.) is added to the dry powder (2 g) of each material. Each was added to prepare a mixed powder. And these mixed powders were each dissolved in 100 mL water, and the test drinks 3-1 to 3-5 were prepared.

  The dry powder (2g of each) of said each material was prepared, the dry powder of each said material was dissolved in 100 mL water, respectively, and the comparative drinks 3-1 to 3-5 were prepared.

  In order to compare the palatability with and without kuzuka between drinks containing the same material, the test drinks 3-1 to 3-5 and the comparative drinks 3-1 to 3-5 are 10 I had a female panel of tasting. Next, the flavors of the test beverages 3-1 to 3-5 and the comparative beverages 3-1 to 3-5 are compared, and the test beverages 3-1 to 3-3 are compared with the flavors of the comparative beverages 3-1 to 3-5. The -5 flavor was “preferred”, “not preferable”, and “neither”. The values in Table 3 indicate the number of people.

  As shown in Table 3, when the test drinks 3-1 to 3-5 and the comparative drinks 3-1 to 3-5 are compared, it can be seen that most panelists answered “Neither”. That is, the dry powder of young barley leaves, dry powder of kale, dry powder of Ashitaba, dry powder of mulberry leaves and dry powder of sweet potato stem leaves may not give the unique flavor of kuzuka. Recognize. According to the female panelists who sampled the beverages, among the above beverages, the beverages containing young barley leaves, kale and sweet potato stover were not particularly changed in flavor.

(Production Example 1)
Tea bags (3 g per packet) were prepared using the following raw materials.

<Blending ingredients>
Katsuhana dry powder 50
Matsuba tea leaves 10
Green tea leaves 30
Brown rice 10

(Production Example 2)
Beverages were prepared using the following raw materials. Specifically, Kuzuka dry powder (10 g), black tea leaf (10 g), and wheat for barley tea (30 g) were each immersed in 1 L of hot water (98 ° C.) for 10 minutes and filtered. Each beverage was mixed in the following volumes. Furthermore, it adjusted to pH 6.0 using baking soda, and obtained the drink.

<Beverage ingredients> Beverage 200 ml of drink obtained from Kuzuhana dry powder
500ml beverage obtained from tea leaves
Beverage obtained from wheat for barley tea 300mL
Ascorbic acid 500mg

(Production Example 3)
Tea bags (3 g per packet) were prepared using the following raw materials.

<Blending ingredients>
Kuzuhana extract (dry powder) 2
Matsuba tea leaves 10
Green tea leaves 78
Brown rice 10

(Example 4: Evaluation of stability)
The beverage prepared in Production Example 2 was used as a test group, and the beverage prepared in Production Example 2 without adding ascorbic acid was used as a comparison group. Then, each beverage was transferred to a transparent glass container and divided into small portions, stored at 50 ° C. for 1 month, and the discoloration of the beverage was examined.

  As a result, the beverage containing ascorbic acid did not change color, but the beverage that did not contain ascorbic acid had changed color. Therefore, it turned out that the foodstuff (beverage) of this invention is more excellent in stability, when ascorbic acid is contained.

(Example 5: Examination of blood flow increasing action)
About the food composition of this invention, the blood flow increase effect | action was examined with the following method.

  Tested by mixing 20 mg of green tea leaves with 1 L of hot water, 200 mg of Kuzuka extract (containing 10% by weight of isoflavones and 1% by weight of saponin: manufactured by Ota Gassan), and 75 mg of ascorbic acid Beverage 4 was prepared.

  Separately from this, 150 mL of water was added to 200 mg of green tea extract and 75 mg of ascorbic acid to prepare comparative beverage 4.

  Ten subjects were allowed to rest for 1 hour on an early hungry morning, and then the blood flow before each beverage was measured. Then, 10 subjects were randomly divided into 2 groups of 5 people per group. One group of subjects was allowed to ingest the test beverage 4, and the remaining one group of subjects was allowed to ingest the comparative beverage 4, and blood flow was measured 1 hour after ingestion. The blood flow rate was measured by using a blood flow meter (laser blood flow imaging device PIM II; Sweden Permied).

  The blood flow increase rate was calculated from the blood flow volume before intake of each beverage and the blood flow volume after intake using the formula shown by the following (I), and the blood flow increase action was evaluated. The results are shown in Table 4. It shows that blood flow is improving, so that a numerical value is larger than zero.

  As shown in Table 4, when the test beverage 4 was ingested, the blood flow increased by about 17% compared to before the ingestion. Therefore, since the food (beverage) of this invention containing Kuzuka and green tea has the outstanding blood flow increase effect, it turned out that it can utilize as a blood flow improving agent.

(Example 6)
Using dried powder of green tea leaves (sencha leaves) and kuzu flower extract, dried beverages 1 were prepared at the ratios shown in Table 5. The dried beverage 2 is only green tea leaves, and the dried beverage 3 is only kuzu flower extract. Next, 3 g of these dried products were placed in a teapot, poured with 100 mL of hot water, and the components in the dried product were eluted to obtain a beverage. Then, 10 female panelists tasted and asked which beverage is preferred. The results are shown in Table 5. The column of the number of responses in Table 5 indicates the number of people who answered “preferred”.

  As shown in Table 5, it can be seen that the beverage obtained from the food of the present invention (dried product 1) is superior to the beverage obtained from the dried products 2 and 3.

(Example 7)
70 g of green tea leaves were immersed in hot water (3 L) at 80 ° C. for 5 minutes. Next, the tea leaves were filtered to obtain an extract. This extract was diluted 3 times with water to obtain a tea beverage.

  Next, Kuzuka extract (containing 10% by mass of isoflavones and 1% by mass of saponin: manufactured by Ota Sakusan Co., Ltd.) was added to 50 mg per 350 mL of this tea beverage, and ascorbic acid was added to 350 mL of this tea beverage. It added so that it might become 500 mg per. Furthermore, the pH of the tea beverage was adjusted to 6 using sodium bicarbonate. 350 mL of the prepared tea beverage was put into a plastic container (pet bottle), an aluminum can, and a paper pack, and 5 bottled beverages were prepared for each container. These packaged beverages were then stored at 40 ° C. for 1 month.

  Each female packaged beverage stored for one month was tasted by 10 female panelists. Then, one beverage with the most preferred palatability was answered. The results are shown in Table 6.

  As shown in Table 6, it can be seen that beverages placed in plastic containers (pet bottles) are more preferred than beverages placed in other containers. Therefore, it can be seen that it is preferable to store the beverage in a plastic container (pet bottle).

  According to the present invention, a composition for food containing kuzuka and a specific food material is useful because the flavor of kuzuka is improved and the palatability is good. Furthermore, when ascorbic acid or a derivative thereof is added, the ingredients contained in the kuzuka are prevented from being oxidized, and therefore, it is useful because a food containing kuzuka can be ingested more efficiently and with a higher preference. Moreover, since the foodstuff (beverage) containing Kuzuka and green tea can be utilized as a blood flow improving agent, it is useful.

Claims (4)

  A food composition comprising Kuzuka and at least one food material selected from the group consisting of tea leaves, camellia tea, coffee, cocoa, wheat young leaves, ashitaba, kale, sweet potato stem leaves, and mulberry leaves derived from camellia plants object.   Furthermore, the composition for foodstuffs of Claim 1 containing ascorbic acid or its derivative (s).   The food composition according to claim 1 or 2, wherein the tea leaves derived from the camellia plant are green tea leaves. A method for improving the flavor of foods containing kuzuhana,
The method includes the step of adding at least one food material selected from the group consisting of tea leaves, camellia tea, coffee, cocoa, young wheat leaves, ashitaba, kale, sweet potato stalks, and mulberry leaves to the food. ,Method.