JP2009142268A - Beverage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide beverage in which an unpleasant odor peculiar to a sardine peptide is suppressed. <P>SOLUTION: The beverage is obtained by formulating a sardine peptide with at least one kind of an extract and perfume of a processed material of a plant selected from (a) semi-fermented material of tea leaf, (b) a roasted material of grain selected from adlay, unpolished rice, and barley, (c) a dried material of Houttuynia cordata Thunberg or Sasa veitchii (Carr.), and (d) a roasted material of seed of Sesamum indicum. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a beverage containing a saden peptide that can be used in the fields of health functional foods, foods, pharmaceuticals, and quasi drugs.

  A sadden peptide (sardine peptide) is a peptide containing valyltyrosine as a main component of an oligopeptide in which about 2 to 10 amino acids derived from proteins contained in fish such as sardines are connected. This sadden peptide has an excellent blood pressure lowering action, and is blended in tablets, granules, capsules, powders, drinks, etc. (see Patent Document 1), and calcium absorption promoting effect (see Patent Document 2) ) Etc. are disclosed. Sarden peptide is approved as a health functional food for people with high blood pressure, and various products have been released.

  There are beverages, tablets, powders, etc., which have been sold in the past as products containing saden peptides, but in order to continuously ingest in order to obtain the effects of health functional foods, beverages that can be easily ingested Is preferred.

  However, since the Sarden peptide has a fishy odor, there is a problem in commercial properties to provide it as a beverage. The beverages containing the saden peptides that have been sold in the past have tried to mask fish odor by making the flavor of mixed fruits etc., but the fish odor masking effect felt by the sense of smell is not satisfactory.

On the other hand, as a flavor improving technique for beverages containing peptides, a technique for suppressing peptide odor by adding an antioxidant such as a gallic acid derivative or a flavonoid is known (see Patent Document 3). This technique has not improved the flavor of beverages containing all peptides.
JP-A 64-90128 JP-A-7-278008 JP 2006-67874 A

  Accordingly, an object of the present invention is to provide a beverage that improves the flavor of a beverage containing a sadden peptide, particularly a fishy odor perceived by olfaction, and enables continuous ingestion.

  As a result of intensive studies to solve the above problems, the present inventors have formulated a fish odor of a saden peptide by blending an extract or the like of a processed product of a specific plant in a beverage containing a saden peptide. Has been found to be able to be suppressed, and the present invention has been completed.

That is, the present invention relates to a sadden peptide and the following (a) to (d),
(A) Semi-fermented product of tea leaves (b) Roasted product of cereals selected from the group consisting of pigeon, brown rice and barley (c) Dried or dried kumazasa (d) Group of roasted sesame seeds It is a drink characterized by blending an extract of a processed product of a plant selected from the above and at least one flavor.

Moreover, in the drink which mix | blended the saden peptide, this invention is the following (a)-(d),
(A) Semi-fermented product of tea leaves (b) Roasted product of cereals selected from the group consisting of pigeon, brown rice and barley (c) Dried or dried kumazasa (d) Group of roasted sesame seeds It is a method for reducing an unpleasant odor of the beverage, characterized by blending at least one of an extract of a processed plant product selected from the above and a fragrance.

  ADVANTAGE OF THE INVENTION According to this invention, the drink with favorable flavor which suppressed the fishy odor resulting from a sadden peptide can be obtained.

  Therefore, the beverage of the present invention can be continuously ingested, and as a result, the health function of the sadden peptide can be easily obtained.

  The sadden peptide blended in the beverage of the present invention is obtained by decomposing a protein obtained by separating meat quality from fish meat, particularly preferably a sardine with a meat collecting machine (Deboner, etc.) with an enzyme or the like. It is a peptide composition comprising as a main component about 10 oligopeptides and containing valyltyrosine. This saden peptide is, for example, heat-denatured fish meat, hydrolyzed by neutral or alkaline protease treatment to deactivate the enzyme, and then separated to obtain a crude peptide. It can be produced by subjecting the peptide adsorption resin to adsorption of the peptide onto the resin and then elution with an aqueous ethanol solution. In addition to those produced as described above, commercially available products can also be used as such sadden peptides. Examples of commercially available products include Sarden Peptide Y-2 (trade name: manufactured by Senmi Extract Co., Ltd.). The content of the saden peptide in the beverage of the present invention is preferably such that the dose per dose is 0.1 to 1 mg as valyltyrosine, and 0.3 to 0.8 mg from the viewpoint of the effect on hypertension. More preferred is the amount.

Moreover, at least 1 sort (s) of the extract of the processed material of a plant chosen from the group which consists of the following (a)-(d) and a fragrance | flavor are mix | blended with the said saden peptide in the drink of this invention.
(A) Semi-fermented tea leaves (b) Roasted cereals selected from the group consisting of pigeons, brown rice and barley (c) Dokudami or Kumazasa dried products (d) Roasted sesame seeds

  Among the processed products of these plants, the semi-fermented product of tea leaves in (a) is semi-fermented by treating the leaves collected from plants of the camellia family, for example, chanoki (scientific name: Camellia sinensis), etc. It is obtained by this. Since this tea leaf semi-fermented product is generally marketed as oolong tea leaf, it may be used. In the present invention, as a semi-fermented product of tea leaves, in addition to Oolong tea leaves, large red mushrooms, frozen crested dragons, Fumiyama bun seeds, iron kannon, martial arts tea, golden katsura, narcissus, color Species can also be used.

  Among the above (b), roasted pigeons are obtained by roasting grains of pigeons belonging to the genus Giusedama (scientific name: Coix lacryma-jobi var. Ma-yuen) according to a conventional method. is there. This roasted product of pigeon grains is generally marketed as pigeon tea and may be used.

  In addition, roasted brown rice can be obtained by using rice of the genus Gramineae (scientific name: Oryza sativa) as brown rice according to the ordinary method, soaking it in water, and roasting the steamed rice according to the usual method. . Since this brown rice roast is generally marketed as brown rice tea, it may be used. In addition, although there are cases where bancha and sencha are contained in the same amount of roasted brown rice as commercially available brown rice tea, in the present invention, it is preferable to use unpolished tea only from roasted brown rice. Further, in the present invention, a roasted germinated brown rice obtained by germinating brown rice may be used in the same manner as the roasted brown rice.

  Furthermore, the roasted barley is obtained by roasting grains of barley (scientific name: Hordeum vulgare) according to a conventional method. Since this barley roast is generally marketed as barley tea, it may be used.

  Among the above (c), the dried product of Dokudami includes one obtained by drying the whole plant of the genus Dokudami (Scientific name: Houttuynia cordata) in the sun. Since this dried product of dokudami is generally marketed as dokudami tea, it may be used.

  Moreover, the dried product of Kumazasa includes a product obtained by drying the whole plant of Sasa veitchii (Carr.) Belonging to the genus Saceae in the sun. Since the dried product of Kumazasa is generally marketed as Kumazasa tea, it may be used.

  The roasted sesame seed (d) is obtained by roasting seeds of the sesame genus Sesame (scientific name: Sesamum indicum) according to a conventional method. In the present invention, the type of sesame is not limited, and any of white sesame and black sesame can be used.

  For the beverage of the present invention, among the processed products of the above plants, roasted cereals selected from the group consisting of a semi-fermented tea leaf, pigeons and (germinated) brown rice, a dried product of Dokudami or Kumazasa preferable.

  The method for obtaining the extract from the processed plant product is not particularly limited. For example, the extract can be obtained from the processed plant product according to a general method for putting tea or producing an extract.

  Specifically, as a method of putting tea to obtain an extract of a processed plant product, a method of adding 10 to 400 times the amount of water to the processed plant product or a pulverized product thereof and holding it for about several minutes can be mentioned. It is done. In addition, as water in the case of extraction, warm water of about 60 ° C. or hot water of 80 to 100 ° C. can be appropriately used according to the type of plant processed product.

  In addition, as a method for producing an extract for obtaining an extract of a processed plant product, a method of extracting the above materials with water or ethanol or a mixture thereof, a method of extracting by steam distillation, a method of extracting by supercritical extraction, or the method Examples include a method of subjecting the extract extract further extracted with an enzyme, a method of fractionating the extract extract and the like to fractionate astringency components, umami components, aroma components, and the like.

  The blended amount of the processed plant extract in the beverage of the present invention is 0.05 to 1% by mass (hereinafter simply referred to as “%”), preferably 0.05 as the soluble solid content (Brix) of the extract. ~ 0.5%.

  On the other hand, the fragrance | flavor of the processed material of the said plant will not be restrict | limited especially if it has the fragrance equivalent to the processed material of the said (a)-(d), Any of natural fragrance | flavor, synthetic | combination fragrance | flavor, and blended fragrance | flavor. Can be used. These fragrances can be obtained from general fragrance companies. The blending amount of these fragrances in the beverage of the present invention is 0.01 to 1%, preferably 0.01 to 0.5%.

  To improve the flavor of a beverage containing a saden peptide, particularly a fishy odor perceived by olfaction, by blending the beverage with the above-mentioned sadden peptide and at least one of a plant processed product extract and a fragrance. Can do.

  The beverage of the present invention described above can be produced by mixing each component according to a general method for producing a beverage. In addition to normal beverages such as tea-like beverages and soft drinks, the beverages of the present invention include oral preparations that are handled in the same manner as beverages such as drinks, syrups, and liquids. In the present invention, among the beverages, a tea-like beverage that does not substantially contain sugar is preferable.

  Moreover, in addition to the said component, the arbitrary component mix | blended with a drink suitably can be added to the drink of this invention to such an extent that the effect of this invention is not impaired. Optional ingredients include water, alcohol, vitamins and salts thereof, minerals, amino acids and salts thereof, herbs and herbal extracts, herbal medicines and herbal extracts, royal jelly, caffeine, sodium chondroitin sulfate, sweeteners, flavoring agents, pH adjusters , Substances commonly used in foods and beverages or preparations such as preservatives, antioxidants, and coloring agents.

  The beverage of the present invention produced as described above can be circulated in a container such as a bottle (made of colorless or colored glass), a can (made of aluminum, steel, etc.), a bottle made of polyethylene terephthalate or the like.

  Hereinafter, the present invention will be described in more detail with reference to Examples, Comparative Examples, and Test Examples, but the present invention is not limited to these examples.

Example 1
Manufacture of beverages (1):
The processed material of each plant was extracted with hot water so that the Brix shown in Table 1 was obtained. To this extract, Sarden Peptide Y-2 (trade name: manufactured by Semen Extract Co., Ltd .: containing about 150 mg / 100 g of valyltyrosine) was added at a concentration of 0.15% and vitamin C at a concentration of 0.05% and stirred. did. These were filled in a glass container, capped, and used as beverages (practical products 1 to 8). After these beverages were stored in a thermostatic bath at 65 ° C. for 1 day, 4 to 5 specialist panels evaluated the unpleasant odor (fish odor) according to the following evaluation criteria. The results are shown in Table 1.

<Criteria for sensory evaluation>
(Contents) (Grades)
Very unpleasant odor: 0 points Unpleasant odor: 1 point Unpleasant odor: 2 points Unpleasant odor is slightly felt: 3 points Unpleasant odor is slightly felt: 4 points Unpleasant odor is not felt: 5 points

  As is clear from Table 1, tea leaf semi-fermented product, roasted wheat, roasted brown rice, roasted germinated rice, roasted barley, dried dough, dried kumazasa and It was confirmed by sensory evaluation that unpleasant odors of beverages prepared by combining a hot water extract of roasted black sesame seeds and a sadden peptide were certainly remarkably reduced.

Example 2
Manufacture of beverages (2):
In purified water, 0.15% Sarden Peptide Y-2 (trade name: manufactured by Senmi Extract Co., Ltd .: containing about 150 mg / 100 g of valyltyrosine) and a processed plant fragrance (pearl fragrance: Ogawa Fragrance Co., Ltd.) Was added at a concentration of 0.1% and stirred. This was filled into a glass container, capped, and used as a beverage (practical product 9). After storing this in a constant temperature bath at 65 ° C. for one day, an unpleasant odor (fish odor) was evaluated by four specialist panels based on the same evaluation criteria as in Example 1. The results are shown in Table 2.

  As is clear from Table 2, it was confirmed by sensory evaluation that the unpleasant odor of the beverage blended in combination with the pearl barley flavor and the sadden peptide was certainly remarkably reduced.

Comparative Example 1
Manufacture of beverages (3):
Table 3 shows an aqueous solution containing Sadden Peptide Y-2 (trade name: manufactured by Semen Extract Co., Ltd .: containing about 150 mg / 100 g of valyltyrosine) at a concentration of 0.15% and vitamin C at a concentration of 0.05%. Various ingredients that are known to have a flavor-improving effect in other beverages and the like were mixed and dissolved and stirred. These were filled in a glass container, capped, and used as a beverage (Comparative products 1 to 18). These beverages were stored in a constant temperature bath at 65 ° C. for one day, and then an unpleasant odor (fish odor) was evaluated by four specialist panels based on the same evaluation criteria as in Example 1. The results are shown in Table 3. In addition, the compounding quantity of each additive is an quantity which becomes the flavor which the flavor improvement effect is acquired and is suitable as a drink.

  As is clear from Table 3, since the extract of the processed product of a specific plant and the fragrance are not added, the additive of Table 3 feels an unpleasant odor derived from the saden peptide, and the flavor improving effect is limited. It was. Even if propyl gallate or epigallocatechin gallate, which is contained in a large amount in tea leaves and also used as an antioxidant, the effect of improving the flavor of the sadden peptide was insufficient. In addition, green tea of non-fermented tea and its roasted tea, and its flavor of green tea flavor and fermented tea black sardine, even if it is derived from the same camellia family camellia plant as the semi-fermented tea leaves The effect of improving the flavor of the peptide was insufficient.

Example 3
Manufacture of beverages (4):
70% roasted tea leaves, dried, roasted Ebiscus seeds (Ketmeishi) 20% and dried, mixed with roasted chicory root at a rate of 10%, extracted with hot water and Brix about 0 A 4% extract (mixed tea of roasted tea, hub tea and chicory tea) was obtained.

  To the mixed tea obtained above, Sarden Peptide Y-2 (trade name: manufactured by Semen Extract Co., Ltd .: containing about 150 mg / 100 g of valyltyrosine) was added at a concentration of 0.15%. In addition, oolong tea flavor (Ogawa Fragrance Co., Ltd.) 0.15%, vitamin C 0.05% and baking soda 0.02% were added to it, stirred and mixed, and filled into a glass container. Then, a cap was applied to obtain an implementation product 10.

Comparative Example 2
Manufacture of beverages (5):
A beverage of Comparative Product 19 was obtained in the same manner as in Example Product 10 except that 0.15% of oolong tea flavor in the formulation of Example Product 10 was changed to 0.05% mint flavor.

Test example 1
Beverage taste evaluation test:
The beverages of the product 10 and the comparative product 19 were evaluated for palatability according to the following evaluation criteria by 8 specialist panels.

<Criteria for taste evaluation>
(Contents) (Evaluation)
Bad: 1 point Slightly bad: 2 points Neither: 3 points Slightly delicious: 4 points Tasty: 5 points

  As a result of the test, the score of the implementation product 10 was 3.8, and the score of the comparative product 19 was 2.4.

  As is clear from this, it became clear that the beverage to which oolong tea flavor was added had better palatability than mint flavor.

Example 4
Manufacture of beverages (6):
The processed material of each plant was extracted with hot water so that the Brix shown in Table 4 was obtained. To this extract, Sarden Peptide Y-2 (trade name: manufactured by Semen Extract Co., Ltd .: containing about 150 mg / 100 g of valyltyrosine) was added at a concentration of 0.05% and vitamin C at a concentration of 0.05% and stirred. did. These were filled in a glass container, capped, and used as beverages (practical products 11 to 17). These beverages were stored in a 65 ° C. constant temperature bath for 1 day, and then an unpleasant odor (fish odor) was evaluated in the same manner as in Example 1 by 4 specialist panels. The results are shown in Table 4.

Example 5
Manufacture of beverages (7):
In purified water, 0.15% Sarden Peptide Y-2 (trade name: manufactured by Senmi Extract Co., Ltd .: containing about 150 mg / 100 g of valyltyrosine) and a processed plant fragrance (pearl fragrance: Ogawa Fragrance Co., Ltd.) Product) was added at a concentration of 0.5% and stirred to obtain a beverage. As a result of evaluating the unpleasant odor (fish odor) in the same manner as in Example 1 for this beverage, the score was 4.0.

Example 6
Manufacture of beverages (8):
In purified water, 0.15% of Sarden Peptide Y-2 (trade name: manufactured by Senmi Extract Co., Ltd .: containing about 150 mg / 100 g of valyltyrosine) and a processed plant flavor (wheat cha flavor: Ogawa flavor stock) Was added and stirred at a concentration of 0.5% to obtain a beverage. As a result of evaluating the unpleasant odor (fish odor) in the same manner as in Example 1 for this beverage, the score was 4.0.

Example 7
Manufacture of beverages (9):
In purified water, 0.15% of Sarden Peptide Y-2 (trade name: manufactured by Senmi Extract Co., Ltd .: containing about 150 mg / 100 g of valyltyrosine) and a processed plant fragrance (Oolong Tea Flavor: Ogawa Fragrance Stock Was added at a concentration of 0.05% and 0.5% and stirred to obtain a beverage. As a result of evaluating the unpleasant odor (fish odor) for these beverages in the same manner as in Example 1, the scores were 4.1 and 5.0, respectively.

  ADVANTAGE OF THE INVENTION According to this invention, the flavor of the drink containing a sadden peptide, especially the fishy odor perceived by an olfaction can be improved.

Therefore, this invention can be used suitably for the drink which can enable a continuous intake of a sadden peptide.

more than

Claims (3)

A saden peptide and the following (a) to (d),
(A) Semi-fermented product of tea leaves (b) Roasted product of cereals selected from the group consisting of pigeon, brown rice and barley (c) Dried or dried kumazasa (d) Group of roasted sesame seeds A beverage characterized by comprising an extract of a processed plant product selected from the above and at least one flavor.   The beverage according to claim 1, which is a tea-like beverage. In beverages containing a saden peptide, the following (a) to (d),
(A) Semi-fermented product of tea leaves (b) Roasted product of cereals selected from the group consisting of pigeon, brown rice and barley (c) Dried or dried kumazasa (d) Group of roasted sesame seeds A method for reducing an unpleasant odor of the beverage, which comprises blending at least one extract of a processed plant product selected from the above and a fragrance.