JP2009178068A - Food or beverage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide food or a beverage reducing stress in modern society under stress. <P>SOLUTION: The food or the beverage having purple color has purple edible pigment and stress-eliminating components as essential ingredient, wherein the purple edible pigment comprises an anthocyanine-based pigment extracted from petals of butterfly pea belonging to the pea family; and the stress-eliminating components comprise theanine and/or γ aminobutyric acid. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a purple beverage or food characterized by comprising a purple food dye and a stress relieving component as essential components. This beverage or food is effective in reducing human stress in terms of both its color and active ingredients.

  In today's society, it can be said that a modern person working in a complex organization and human relationship surrounded by a variety of information and advanced equipment such as computers is forced to live a stressful life. Not only are there many opportunities for stress stimulation, and there is no time to avoid it, so it is not uncommon for stress to cause serious illness. It is said that these stresses are related to an increase in lifestyle-related diseases and mental and nervous diseases.

  Various methods for relieving stress have been proposed, but many are costly and time consuming, and many are not actually handled.

Therefore, there is a constant need for easy stress relief means.
None.

  The present invention relates to a purple beverage or food characterized by comprising a purple food dye and a stress relieving component as essential components. This beverage or food is effective in reducing human stress in terms of both its color and active ingredients.

That is, the present invention relates to a purple beverage or food characterized by comprising purple food coloring and a stress relieving component as essential components.
The present invention also relates to the above beverage or food, characterized in that the purple food colorant contains an anthocyanin colorant extracted from the petals of the leguminous butterfly.
Furthermore, the present invention relates to the beverage or food described above, wherein the stress relieving component is theanine and / or γ-aminobutyric acid.

  The beverages and foods provided by the present invention exhibit a remarkable effect of relieving human stress and giving comfort by their colors and active ingredients.

  The present invention is a purple beverage or food characterized by comprising a purple food colorant and a stress relieving component as essential components.

  The type of beverage is not particularly limited. For example, fruit juices, fruit juice drinks, fruit drinks such as nectar, coffee drinks, tea drinks such as green tea, oolong tea, tea, milk drinks such as milk drinks, fermented milk, lactic acid bacteria drinks, cider, ramune, lemon lime, fruit Examples include soda, cola drink, ginger ale, root beer, sarparira, guarana drink, carbonated drink such as cream soda, sports drink, nutrition drink, low alcohol drink and the like. Among these, beverages whose color before coloring is transparent, thin, or milky white are preferred. For example, fruit juices, fruit-containing drinks, fruit drinks such as nectar, tea-based drinks such as green tea, oolong tea, and tea, dairy drinks such as milk drinks, fermented milk, and lactic acid bacteria drinks, cider, ramune, lemon lime, fruit soda, sarparira , Carbonated drinks such as guarana drinks and cream soda, sports drinks, nutrition drinks, low alcohol drinks and the like.

  Although the kind of foodstuff is not specifically limited, The foodstuff which has transparency in the state before coloring is preferable. For example, agar, milk agar, jelly and the like can be mentioned.

  The kind of purple edible dye is not particularly limited, and may be one kind of purple dye, a mixture of two or more kinds of purple dyes, or a mixture of blue and red dyes. When a blue pigment and a red pigment are mixed, the color may be adjusted with one or more violet pigments. In view of safety to the human body, it is preferably composed of only natural pigments.

  Examples of purple pigments include perilla pigment, red cabbage pigment, red radish pigment, purple potato pigment, purple corn pigment, grape skin pigment, elderberry pigment, grape juice pigment, blueberry pigment, butterfly pigment, etc. Pigments.

  Examples of blue pigments include blue 1 (brilliant blue), blue 2 (indigo carmine), other blue 1 (aluminum lake), other blue 2 (aluminum lake), blue 1 (indigo carmine), blue 2 (Indigo Carmine), Food Blue No. 1 (Brillian Blue), Food Blue No. 2 (Indigo Carmine), and natural blue food dyes include porphyrin-based spirulina blue pigments, iridoid-based gardenia blue pigments, etc. It is done. One of these may be used alone, or two or more may be mixed and used.

  Examples of red pigments include amaranth (red No. 2), erythrosine (red No. 3), allura red AC (red No. 40), new coxin (red No. 102), Phloxin (red No. 104), rose bengal (red 105) In addition to Acid Red (Red No. 106), examples of natural red pigments include red beetle pigment, gardenia red pigment, safflower red pigment, beet red, tomato pigment, cochineal pigment, and rack pigment. One of these may be used alone, or two or more may be mixed and used.

  The purple food pigment used in the present invention is more preferably one containing anthocyanins extracted from the petals of butterflies belonging to the legume family from the viewpoint of vividness of the color, and anthocyanins extracted from the petals of the butterflies belonging to the legumes It is even more preferable that it contains 50% or more (solid content ratio) of the total weight of the pigment.

The stress relieving component is not particularly limited, but theanine and / or γ-aminobutyric acid is preferable.
In the present invention, a flavoring agent, a fragrance, a softening agent, an edible surfactant, or the like can be added as necessary.

  Examples of flavoring agents include sorbitol, xylitol, mannitol, erythritol, maltitol, palatinose, reduced palatinose, starch syrup, reduced starch syrup, glucose, galactose, mannose, ribose, arabinose, xylose, rhamnose, sorbitol, mannitol, maltose, lactose , Isomaltose, cellobiose, gentiobiose, palatinose, astel palm (aspartyl phenylalanine methyl ester), acesulfame K, stevioside, glycyrrhizin or its salts, sodium saccharin, sucralose, thaumatin, citric acid, malic acid, tartaric acid, fumaric acid, acetic acid, lactic acid , Various organic acids such as gluconic acid and carbon dioxide, ascorbic acid, naringin, theobromine, trigonene, isohumulone, Sodium rumate, sodium inosinate, sodium guanylate, sodium tricolominate, ibotenic acid, sodium malate, sodium gluconate, sodium malonate, various organic acid salts, whey minerals such as tannin, chlorogenic acid, capsaicin, Examples thereof include sanshool, piperine, gingerol, shogaol, etc., and these may be used alone or in combination.

  Examples of flavors include peppermint oil, spearmint oil, Japanese mint oil, orange oil, lemon oil, grapefruit oil, lime oil, sage oil, rosemary oil, cinnamon oil, pimento oil, pepper oil, nutmeg oil, fennel oil , Dill oil, cumin oil, chamomile oil, basil oil, clove oil, thyme oil, cassia oil, coriander oil, anise oil, wintergreen oil, lavender oil, jasmine oil, rose oil, absolutes, l-menthol, l- Carvone, methyl salicylate, cineol, menthyl acetate, limonene, citral, anethole, cinnamaldehyde, thymol, eugenol, vanillin, aliphatic ester, strawberry compound, tutty fruit compound, yogurt compound, apple compound De, pineapple compounds, and the like, which may be used more in the mixture be used alone.

  Examples of the softener include glycerin, xylit, sorbitol solution, gum arabic solution, gelatin solution and the like. These may be used alone or in combination.

  As edible surfactant, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester (PG ester), organic acid monoglyceride, polyglycerin fatty acid ester, lecithin, enzyme-treated lecithin, kirayasaponin, etc. Or mixed. Preferably, glycerin fatty acid ester, lecithin, or a mixture thereof is used.

(Example)
The present invention is described in detail below. Unless otherwise specified, “parts” represents parts by weight.
<Example 1>
To 100 parts of purified water, add 0.04 parts of Toyo Ink Mfg. Co., Ltd. Butterfly Bean Flower Extract (BP40L; hereinafter simply referred to as “Butterfly Flower Extract”), 0.06 part of Theanine, and 0.3 part of Lime Juice. Stirred to give a purple beverage.
<Example 2>
In 100 parts of purified water, 0.015 parts of gardenia blue pigment (Kiriyas Blue EL. Hereinafter simply referred to as “gardenia blue pigment”) manufactured by Kiriya Chemical Co., Ltd., and gardenia red pigment (Kiriya Red GR-NL. 0.015 parts of “Coutain Red Pigment” and 0.08 parts of γ-aminobutyric acid were added and stirred to give a purple beverage.
<Example 3>
0.02 part of butterfly extract in 100 parts of purified water, 0.004 part of γ-aminobutyric acid, 0.004 part of theanine, vitamin B group (vitamin B1: 50 g, vitamin B2: 50 g, vitamin B6: 50 g, vitamin B12: 50 g, niacin: 50 g, pantothenic acid: 50 g, biotin: 150 g, folic acid: 400 g. The same applies to the vitamin B group described below) 0.0002 parts, vitamin C 0.0018 g, lactic acid 0.01 parts of calcium, 0.01 parts of magnesium chloride, 0.1 parts of grapefruit flavor, 3 parts of fructose butter sugar liquid sugar, and 0.1 parts of citric acid were added to give a purple near water beverage.
<Example 4>
0.03 parts butterfly extract in 100 parts of purified water, 0.03 parts γ-aminobutyric acid, 0.03 parts theanine, 0.002 parts vitamin B group, 0.018 parts vitamin C, calcium lactate 0.01 part, 0.01 part magnesium chloride, 0.1 part lavender flavor, 2 parts fructose butter sugar liquid sugar, 1 part reduced starch syrup, 0.1 part citric acid, 0.001 part aspartame In addition, a purple functional beverage was obtained.
<Example 5>
In 100 parts of purified water, 0.03 part of Spirulina Blue Pigment (Kyrias Blue AN) manufactured by Kyria Chemical Co., Ltd., 0.03 part of Red Scarlet Pigment (Monasco Red AL), 0.03 part of γ-aminobutyric acid, and 0 of theanine 0.03 part, vitamin B group 0.002 part, vitamin C 0.018 part, calcium lactate 0.01 part, magnesium chloride 0.01 part, rose flavor 0.1 part, fructose butter sugar liquid sugar 2 parts, 1 part of reduced starch syrup and 0.001 part of aspartame were added to give a purple functional drink.
<Example 6>
30 parts of purified water 0.02 parts butterfly extract, 0.04 parts γ-aminobutyric acid, 0.04 parts theanine, 0.002 parts vitamin B group, 0.018 parts vitamin C, and butter flavor 0.1 part, 4 parts fructose butter sugar liquid sugar, 1 part reduced starch syrup and 0.001 part aspartame were added and cooled, and then 70 parts carbonated water was added to give a carbonated beverage.
<Example 7>
50 parts of granulated sugar, 25 parts of reduced starch syrup, 0.05 part of theanine, 1 part of citric acid and 5 parts of purified water were mixed and boiled (boiled to the extent that it immediately solidified when dropped into water). To this was added 1 part of a solution diluted 16.7 times with butterfly extract purified water and stirred rapidly. After being uniformly colored, it was poured into a mold and cooled to obtain a purple hard candy.
<Example 8>
After 150 parts of purified water was heated to 80 ° C., 3 parts of gelatin was mixed well. To this, 0.1 part of Spirulina blue pigment and 0.05 part of gardenia red pigment were added and mixed well, poured into a mold, and cooled to obtain a purple jelly.
<Example 9>
To 150 parts of purified water, 1 part of citric acid and 1.5 parts of agar were added, heated to boiling and then boiled for 2 minutes. 0.06 parts of butterfly extract was added to this, stirred and homogenized, poured into a mold and hardened to obtain purple agar.

<Comparative Example 1>
0.04 part of gardenia red pigment and 0.08 part of γ-aminobutyric acid were added to 100 parts of purified water and stirred to give a red beverage.
<Comparative example 2>
In 100 parts of purified water, 0.05 part of chlorophyll, 0.03 part of γ-aminobutyric acid, 0.03 part of theanine, 0.002 part of vitamin B group, 0.018 part of vitamin C, and calcium lactate of 0. 01 parts, 0.01 parts of magnesium chloride, 0.1 parts of lavender flavor, 2 parts of fructose butter sugar liquid sugar, 1 part of reduced starch syrup, 0.1 part of citric acid and 0.001 part of aspartame A green functional beverage was obtained.
<Comparative Example 3>
To 150 parts of purified water, 1 part of citric acid and 1.5 parts of agar were added, heated to boiling and then boiled for 2 minutes. To this, 0.03 part of turmeric pigment (Winner Yellow Conc) manufactured by Kyria Chemical Co., Ltd. was added, stirred and homogenized, poured into a mold and hardened to obtain yellow agar.

(Test example)
Examples 2, 4, and 9 and Comparative Examples 1 to 3 were subjected to the following sensory test.
The volunteers of 60 men and 60 women from 20 to 50 years old cooperated, and the age composition and sex were equally divided into 6 groups (A to F groups). In Group A, the beverage of Example 2, in Group B, the beverage of Comparative Example 1, in Group C, the beverage of Example 4, in Group D, the beverage of Comparative Example 2, respectively, twice a day, I took 50ml once. Group E received the agar of Example 9, and Group F received 50 g of the agar of Comparative Example 3 twice a day. After one month, a questionnaire was conducted on the changes shown in Table 1 before and after intake. The answers to the questionnaire were marked with five items: “Improved greatly”, “Improved a little”, “No change”, “A little worse”, and “I got a lot worse”. Table 1 shows the total score for each group, with 5 points: 4 “slightly improved”, 3 “no change”, 2 “slightly worsened”, 1 “highly worsened”.

(Results of Examples and Comparative Examples)
Examples 2, 4, and 9 each had a greater relaxing effect than Comparative Examples 1 to 3.

Claims (3)

  A purple beverage or food characterized by comprising purple food coloring and stress relieving ingredients as essential ingredients.   2. The beverage or food according to claim 1, wherein the purple food colorant contains an anthocyanin colorant extracted from the petals of the leguminous butterfly. The beverage or food according to claim 1 or 2, wherein the stress relieving component is theanine and / or γ-aminobutyric acid.