JP2012039960A - New carbonated beverage having fizziness improved by addition of essence of guava leaf extract and packaged essence of guava leaf extract - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a carbonated beverage having a new flavor by using a polyphenol component of guava leaf extract in order to improve fizziness during drinking of various carbonated beverages and making a drinker not feel a peculiar flavor characteristic of polyphenol of guava leaf extract and a means for favorably taking polyphenols having excellent healthy effects such as hyperglycemia prevention, reduction effects on lipid metabolism inhibition, etc.SOLUTION: The carbonated beverage having excellent fizziness that contains a polyphenol component of guava leaf extract characterized by adding essence of guava leaf extract containing ≥50% of polyphenol component of guava leaf extract adjusted to have water-solubility to a carbonated beverage and polyphenol component of guava leaf extract adjusted to have water-solubility are subdivided and packaged polyphenol component of guava leaf extract so as to contain a prescribed amount of polyphenol component of guava leaf extract, wherein the packaged essence of guava leaf extract is characterized by adding the essence of guava leaf extract to a usual carbonated beverage containing no polyphenol component of guava leaf extract to improve fizziness of carbonated beverage.

Description

  The present invention improves the effervescence at the time of drinking by adding a water-soluble guava leaf extracted polyphenol component, and reduces the taste and odor characteristic of guava leaf extracted polyphenol to a level where it cannot be felt. The present invention relates to a guava leaf extract extracted in a container as a means for more suitably ingesting various kinds of carbonated beverages having a new taste, and polyphenols that are expected to have excellent health effects such as prevention of hyperglycemia and reduction in abnormal lipid metabolism.

  Carbonated drinks are drinks that have been loved by mankind for a long time as soft drinks such as cola and cider, beer and other carbonated alcoholic drinks. In such carbonated beverages, carbon dioxide gas dissolved in containers such as bottles and cans changes the taste and absorption of beverages as fine bubbles when opened and poured into cups, etc. It can be said that it is popular all over the world because it matches palatability.

  It is understood that one of the major factors that influence the preference of such sparkling carbonated drinks is foaming, and that original research and ingenuity have been made on the strength and amount of foaming, foam persistence, In effervescent carbonated beverages, foaming itself is an element that gives a refreshing feeling and appeals to palatability, so it is desirable to improve this. For this purpose, various techniques have been proposed, such as a technique for preventing the dissolved carbon dioxide from escaping from the sealed container and a technique for dissolving more carbon dioxide.

  In addition, for example, polyphenols contained in red wine are attracting attention for health effects such as increasing arteriosclerosis and antioxidant properties. In general, there are many types of polyphenols, and various effects are recognized. Foods and beverages containing them are widely available on the market, but there are bitterness and savory ingredients peculiar to polyphenols, and they remain stable. The current situation is that research and ingenuity for ingestion is continuously being made.

  Among them, guava leaf-extracted polyphenols are recognized as having excellent health effects and have been used for supplement products, tea drinks, and various dishes. The background of the effectiveness of guava leaf extract polyphenols is as follows. That is, as a recent research result, guava leaf extract polyphenol has an action of inhibiting the activity of α-amylase which is a glycolytic enzyme in the body, and the action has a remarkable effect to moderate the increase of blood glucose level. It has been made clear.

  It has also been confirmed that it suppresses digestion and absorption of lipid digestion enzyme pase inhibitor lipids, and these effects suppress the absorption of carbohydrates and lipids in the body to eliminate and prevent obesity, which is an excessive accumulation of body fat. It is recognized that guava leaf extracted polyphenols have excellent effects such as the ability to improve and lipid metabolism. Furthermore, in recent studies, an antioxidant effect is being recognized, and various health effects such as an improvement of hay fever and a whitening effect are expected.

  Although it is a guava leaf extract polyphenol with such excellent efficacy, the conventional guava leaf extract polyphenol has a unique taste and odor, so it is the intake necessary to achieve efficacy It was very difficult to continuously take 30-100 mg, preferably 60-80 mg per dose. Technological development aimed at masking effect has been made in order to reduce this savory taste.

  Various existing carbonated drinks have their own effervescent properties, but it is customary to produce foam suitable for carbonated soft drinks such as cola and cider, but also suitable for alcoholic carbonated drinks such as beer. The idea of developing carbonated beverages with a new taste has not been realized by making a remarkable change in the properties related to foaming.

  In other words, for example, in the case of cola, foaming of cola (the amount, size, duration, etc.) of cola is almost fixed, and when poured into a cup, a bubble of about one quarter of the cup volume is formed, and from several seconds to 10 seconds. It was a general cola image that bubbles disappeared in a few seconds. Almost no attempt has been made to change this and propose a new taste.

  In addition, various polyphenols have health effects such as enhancing arteriosclerosis and anti-oxidation properties. Especially, the excellent efficacy of polyphenol components derived from guava leaves has attracted attention, and various commercializations have been made. Most of them are used for health supplements, and are not perceived as delicious themselves, but most of them are taken as needed to maintain health or promote health. In particular, apart from the idea of making the unique flavor of guava leaf-extracted polyphenols taste good, it focuses on the fact that it enhances foaming properties in addition to carbonated beverages, or absorbs from blood vessels in the stomach mucosa No technology has been developed that focuses on speeding up the process.

  Patent Documents 1 to 10 describe the effect of enhancing the foaming feeling of carbonated beverages and the masking effect of improving the strong taste of koji, but the solution is completely different from the present invention. That is, in Patent Document 1, as a beverage in a hermetically sealed container with high foam retention, 0.6% by mass or more of milk-derived protein, 0.2% of animal-derived fat and / or vegetable-derived fat % Of emulsifier, and the total HLB of the beverage is 14 or more.

  Patent Document 2 discloses a foam-containing and excellent throat-containing carbon dioxide-containing beverage improved by blending octenyl succinic acid starch and tea leaf water and / or ethanol extract as a foaming beverage, Patent Document 3 discloses a foam stabilizer and a foam stabilizer for a soluble fraction derived from a yeast cell wall as a food and drink to which the foam stabilizer and the foam stabilizer are added. The yeast cell wall-derived soluble fraction is a soluble fraction or yeast cell wall soluble that is obtained from enzyme treatment, alkali treatment, acid treatment, and the like after the removal of soluble components in the yeast cells. A yeast soluble fraction obtained from a yeast having a fraction releasing ability is disclosed.

  Patent Document 4 discloses a soluble polypeptide derived from pea whey, a foaming agent and a method for producing the same, a step of removing impurities in pea whey, a filtration step of obtaining a fraction having a molecular weight of 3000 or more, and the removal of the impurities. A production method comprising a drying step of drying the obtained fraction to obtain a powdery polypeptide.

  Patent Document 5 includes at least one selected from the group consisting of soy polysaccharides, gum arabic, gellan gum, xanthan gum and guar gum as a foaming agent and / or foam stabilizer for beverages and a foamed beverage containing the same. , This makes it possible to generate fine, uniform foam, and by containing it in a carbon dioxide-infused beverage, it has excellent foam retention, and a technology that improves the mouthfeel and refreshing feeling when refreshing is disclosed Patent Document 6 discloses a foamed carbonated beverage containing at least a yeast cell wall-derived soluble fraction and carbon dioxide as a foamable carbonated beverage.

  Patent Document 7 contains a guarana extract extracted from the seeds of guarana as a beer-like soft drink, a foaming agent, and a colorant, and the foaming agent is 0.5 to 100 parts by mass with respect to 100 parts by mass of the guarana extract. A technique containing 7 parts by mass, preferably 3 to 5 parts by mass is disclosed, and Patent Document 8 discloses a carbonated beverage with improved foam feeling from a divalent inorganic metal salt such as magnesium chloride, magnesium sulfate, or calcium chloride. Techniques containing selected ones are disclosed.

  Patent Document 9 discloses a technique comprising two or more foaming feeling-imparting agents selected from assembly extract, ginger extract and ram ether, and Patent Document 10 discloses a Lamiaceae herb formulation for enhancing foam in beverages. As a method of using a product, a technique for enhancing a foam property of a large number of beverages in addition to a finished beverage or beverage manufacturing process is disclosed.

  However, although the above prior art relates to the invention about the foaming feeling and foaming agent of carbonated beverages, those that disclose the technology to improve the foaming properties of carbonated beverages using guava leaf extract extract or guava leaf extract polyphenol Not found. In addition, guava leaf extract is added to provide a new carbonated beverage that improves foaming and accelerates absorption in the stomach, or guava leaf extract is added to prevent hyperglycemia and reduce lipid metabolism abnormalities. No technology relating to carbonated beverages that exhibit a synergistic effect with the health maintenance effect is disclosed.

JP 2009-50259 A JP 2009-11199 A JP 2008-271820 A JP 2007-302606 A JP 2007-181427 A JP 2007-159471 A JP 2007-82538 A JP 2006-246771 A JP 2005-13167 A PCT / US2004 / 029674

  In the process of earnestly studying the possibility of applying the guava leaf extracted polyphenol component to various beverages, the inventor of the present application is an extract extract derived from guava leaf that is soluble in water-soluble and high-purity carbonated soft drinks such as cola. It was found that the foam generated when the "Guba leaf extract" is added is fine and the generation amount and duration of the foam are significantly improved compared to when the extract is not added, and the present invention has been conceived. The purpose of the present invention is to improve the foaming properties of various carbonated drinks by adding guava leaf extract, and to have a taste and smell that is characteristic of polyphenols as the main component of the extract. A carbonated beverage with an unprecedented taste and absorption effect that has been reduced to an unseen level and accelerated absorption in the stomach, as well as prevention of hyperglycemia and lipids It is an object to provide a guava leaf extract was packaged as a means for ingesting polyphenols having together excellent health benefits like Xie abnormal reduction more advantageously.

  In order to solve the above-mentioned problems, the present invention is excellent in foaming property, characterized by adding a guava leaf extract containing 50% or more of a polyphenol component and a surfactant component extracted from guava leaf. A carbonated beverage is used (claim 1).

  In order to solve the above-mentioned problems, the guava leaf extract of the present invention is obtained by eluting a polyphenol-containing fraction by chromatography using guava leaf as a raw material and a hydrous organic solvent as an elution solvent. It is preferable to make the carbonated beverage excellent in the foaming property.

  In order to solve the above-mentioned problems, the present invention adds the guava leaf extract to 100 cc of carbonated beverage so as to contain 3.5 mg or more as a guava leaf extract polyphenol component. Is preferably increased by 30% or more, and is preferably a carbonated beverage excellent in effervescence (claim 3).

  In order to solve the above-mentioned problems, the present invention provides the carbonated beverage excellent in effervescence, characterized by suppressing the bitter taste of guava leaf-extracted polyphenol by adding indigestible dextrin to the guava leaf extract. (Claim 4).

  In order to solve the above-mentioned problems, the present invention is characterized in that the blending ratio of the guava leaf extracted polyphenol component and the indigestible dextrin is indigestible dextrin 95 to 80 mass with respect to 5 to 20 mass parts of the guava leaf extracted polyphenol component. Preferably, the carbonated beverage is excellent in effervescence and is characterized by being a part.

  In order to solve the above problems, the present invention divides a guava leaf extract extract into a container so as to contain a predetermined amount of the guava leaf extract polyphenol component, and the guava leaf extract extract contains a guava leaf extract polyphenol component. It is preferable to use a guava leaf extract packed in a container, which is characterized by improving the foaming properties of carbonated beverages in addition to ordinary carbonated beverages (Claim 6).

  In order to solve the above-mentioned problems, the present invention is such that the guava leaf-extracted polyphenol component is filled with an amount of guava leaf extract extract that is taken in a single dose selected from a range of 30 to 150 mg. It is preferable to use the above-described guava leaf extract extracted in a container characterized by the following (claim 7).

  The carbonated beverage excellent in effervescence containing the guava leaf extracted polyphenol component of the present invention is configured as described above, and improves the effervescence at the time of drinking of various carbonated beverages, and has a characteristic peculiarity to the guava leaf extracted polyphenol. Reduced to a point where the taste and smell are not felt, and realized a completely new taste of carbonated beverages that have never been seen before. In this way, it is possible to continuously take 30 to 100 mg, preferably 60 to 80 mg per dose, which is the intake necessary to achieve the effect by simply drinking a carbonated beverage with a new taste. As a result, guava leaf extract is expected to have excellent health effects in preventing hyperglycemia and reducing abnormal lipid metabolism. Furthermore, the guava leaf extract can be ingested more suitably by filling the container with a predetermined amount. Furthermore, since it is rapidly absorbed from the blood vessels of the gastric mucosa, it can feel more delicious.

It is a schematic diagram which shows the comparison of the foamability of Example 1 and Comparative Example 1. It is explanatory drawing which shows the state which filled the portion type container which concerns on Example 3, and this container with the guava leaf extract. 2 is a photograph showing the foamability of Example 1. FIG. 2 is a photograph showing the foamability of Example 1. FIG. 2 is a photograph showing the foamability of Example 1. FIG. 2 is a photograph showing the foamability of Example 1. FIG. 2 is a photograph showing the foamability of Comparative Example 1. 2 is a photograph showing the foamability of Comparative Example 1. 2 is a photograph showing the foamability of Comparative Example 1. 2 is a photograph showing the foamability of Example 2 and Comparative Example 2. 2 is a photograph showing the foamability of Example 2 and Comparative Example 2. 2 is a photograph showing the foamability of Example 2 and Comparative Example 2. 2 is a photograph showing the foamability of Example 2 and Comparative Example 2. It is a HPLC chart figure of a guava primary extract and a guava secondary concentrate.

  DESCRIPTION OF EMBODIMENTS Embodiments for carrying out the present invention (hereinafter referred to as “embodiments”) will be described below in detail with reference to the drawings. However, the present invention is not limited to such an embodiment. The carbonated beverage excellent in effervescence containing the guava leaf extract polyphenol component according to the embodiment of the present invention is characterized by adding a guava leaf extract extract containing 50% or more of the guava leaf extract polyphenol component adjusted to water solubility. And

  The guava leaf extract used in the present embodiment should have a guava leaf extract polyphenol component of 50% or more, preferably 70% or more and adjusted to be water-soluble. Adjustment to water solubility is made so that no insoluble components remain in the water when the guava leaf extract is added to the carbonated beverage. Moreover, if the guava leaf extract polyphenol component is less than 50%, the amount of the guava leaf extract extract necessary for foaming will be increased, and there is a possibility that the taste and odor unique to guava leaf may occur. Therefore, it is preferable to use a guava leaf extract having a high concentration of the guava leaf extract polyphenol component as much as possible in order to avoid the savory taste and odor peculiar to this guava leaf. However, the current refining technology is about 70 to 80%.

  By adding the guava leaf extract containing the guava leaf extract polyphenol component at the above-mentioned concentration, the amount of foaming when these carbonated beverages are poured into a cup or the like is increased, and the foam duration can be prolonged. In addition, the bubble size tends to be finer and finer than usual. The guava leaf extract to be used is preferably a concentrated aqueous solution from the viewpoint of quick mixing with carbonated beverages, but the concentrated aqueous solution may also be powdered or granulated by drying with a freeze-dry (high vacuum freeze dryer) or spray dryer. Good.

  Although it does not necessarily limit as a manufacturing method of the guava leaf extract in this Embodiment, For example, it can manufacture using the method disclosed by Unexamined-Japanese-Patent No. 2006-56793. According to this method, a pre-extracted preliminarily extracted water-containing organic solvent containing guava leaves as a raw material and containing an organic solvent such as ethanol and ketones, and a concentration of 30 to 80% by weight, preferably 40 to 60% by weight, as an elution solvent. It is obtained by dissolving the extract in water and eluting the polyphenol-containing fraction by chromatography. The polyphenol-containing product thus obtained (guava leaf extract) contains abundant surfactant components that act on the foam of carbonated beverages together with the water-soluble guava leaf extract polyphenol component to improve foaming properties. It is preferable because it has a unique taste and smell and is cut off.

  When “the guava leaf extract polyphenol component is 50% or more, preferably 70% or more” in the present invention, the content of the polyphenol component in the guava leaf extract is, for example, the above-mentioned polyphenol-containing fraction in the foreign dennis method. This is based on the content of the polyphenol component obtained by quantification by the above method. The guava leaf extract with a high content of polyphenol component also has a high content of surfactant component in the same polyphenol-containing fraction, and the content of polyphenol component, that is, the addition rate of polyphenol component added to carbonated beverages is foamy It becomes a standard of the degree to improve.

  The guava leaf extract of the present invention is not limited to the above production method, but the polyphenol-containing product corresponding to the polyphenol-containing fraction of the above production method is combined with low molecular weight polyphenols such as ellagic acid and flavonoids and their complex bonds. Tannin-based substances are included, and guava leaf-extracted polyphenols are characterized by containing a large amount of water-soluble hydrolyzed tannin (40 to 55%). An aqueous solution (guava primary extract) in which the extracted pre-extract is dissolved in water is injected into hydrophobic chromatography, unadsorbed substances are washed with water and eluted with a water-containing organic solvent (30 to 80% by weight water-containing ethanol). The extracted guava leaf extract (guava secondary concentrated liquid) is more preferable because it removes odorous substances insoluble in water and the like, and a water-soluble polyphenol-containing product is obtained. An HPLC chart of the guava primary extract and guava secondary concentrate is shown in FIG.

  The mechanism for improving the foamability of the guava leaf extract is described below. In general, bubbles such as carbonated beverages are not durable because the large interfacial tension of water causes a thin film of bubbles to draw and compresses the internal gas to break the bubbles. However, when a surfactant component is added to this carbonated beverage, they gather at the interface between water and air to reduce the interfacial tension and stabilize the foam, so that the amount of foam generated and persistence is increased. In particular, it is considered that the polyphenol-containing product of the guava leaf extract in the present invention acts synergistically on the foam of the carbonated beverage as the surfactant component and contributes to the improvement of foaming properties. .

  By adding the above guava leaf extract to 100 cc of carbonated beverage so as to contain 3.5 mg or more, preferably 30 mg or more, more preferably 40 mg or more as a guava leaf extraction polyphenol component, In addition, it is a remarkable effect that is not seen anywhere else, and the improvement in foaming duration is 30% or more, and when drinking such carbonated drink, you can feel the difference from carbonated drink without adding guava leaf extract. Therefore, the palatability different from the conventional carbonated drink is realized.

  Adjust the addition amount so that the prescribed amount of carbonated beverages to be drunk per day contains 70 mg of guava leaf extract polyphenol component per adult, which is expected to prevent hyperglycemia and reduce lipid metabolism inhibition By doing so, in addition to the good taste of carbonated beverages by improving foaming properties, the health effect of polyphenols can be achieved accurately. The daily intake may be divided into several doses.

  By adding indigestible dextrin to the guava leaf extract, the synergistic effect of the indigestible dextrin and the polyphenol-containing product of guava leaf extract suppresses the taste, odor, bitterness, etc. peculiar to guava leaf extract polyphenol. Further, the taste of the carbonated beverage can be further improved.

  It is preferable that the blending ratio of the guava leaf extracted polyphenol component and the indigestible dextrin is 95 to 80 parts by mass of the indigestible dextrin with respect to 5 to 20 parts by mass of the guava leaf extracted polyphenol component. When the blending ratio of the hardly digestible dextrin is less than 80 parts by mass, the effect of suppressing bitterness is poor, and when it exceeds 95 parts by mass, the effect of the guava leaf extracted polyphenol component may not be exhibited. In this way, by adding an appropriate amount of indigestible dextrin, the taste can be further improved.

  Divide the guava leaf extract so that it contains a predetermined amount of the guava leaf extract polyphenol component that has been adjusted to be water-soluble, and pack it into, for example, a portion-type container, and the guava leaf extract extract contains the guava leaf extract polyphenol component. It becomes possible to improve the foaming property of carbonated beverages in addition to ordinary ordinary carbonated beverages. It is convenient because a guava leaf extract extracted in a container can be added to a commercially available carbonated beverage not containing a guava leaf extract polyphenol component, if necessary.

By setting the guava leaf extracted polyphenol component to an equivalent amount selected from the range of 30 to 150 mg, an appropriate amount of polyphenol can be ingested easily and reliably if selected according to the amount of intake per time. . The range of 30 to 150 mg is due to the fact that if the guava leaf extract polyphenol component is less than 30 mg, the polyphenol intake effect is difficult to obtain, and even if it exceeds 150 mg, no further intake effect can be expected.

  Next, embodiments of the present invention will be described with reference to the drawings. In this example, 0.5 g of the above guava leaf extract extract powder (containing 70% or more of the guava leaf extract polyphenol component) and 9.5 g of dextrin were dissolved in water to make a 100 cc aqueous solution manufactured by Eco Business Co., Ltd. Concentrated guava tea extract "was used. Table 1 is a quality standard table of the guava leaf extract extract powder, and Table 2 is an analysis table thereof.

  As shown in FIG. 1 (a), as Example 1, "concentrated guava tea extract" 1 is placed in a glass 4 in a portion type container of 13 cc (polyphenol content of about 45 mg), and then as a carbonated beverage. A commercially available cola 3 was poured from a height of about 10 cm above the 100 cc glass 4, and both were mixed and left in a foamed state, and the state of the foam was visually observed.

On the other hand, as Comparative Example 1, the same commercially available cola 3 as Example 1 is about 10 cm above the 100 cc glass 4 in an empty state where the “concentrated guava tea extract” 1 is not put in the glass 4 in Example 1. Then, the mixture was allowed to stand as it was, and the state of bubbles was visually observed for comparison. FIG. 1B shows the resulting foaming state.

  Regarding the liquid portion, there is no particular difference in appearance between Example 1 and Comparative Example 1. As for the foamed state, immediately after pouring, Example 1 had about twice as much foam as Comparative Example 1, and with regard to the fineness of the foam, Example 1 was more than Comparative Example 1. A finer foam state was observed. Regarding the duration of the generated bubbles, Example 1 lasted for more than 4 minutes, whereas Comparative Example 1 almost disappeared in about 20 seconds.

  As for the scent and taste of only the liquid part, there is no significant difference between the two, and although a slight difference can be seen by comparing the two, it is difficult to distinguish which is normal cola as long as they are tasted individually. On the other hand, the taste including the foam portion in the mouth was clearly different, and the soft drink of Example 1 felt a fine taste caused by fine bubbles and a fresh touch that had never been seen before. The above evaluation is a result obtained almost in common by hearing the opinions of 10 monitors.

Example 2 is the same as Example 1 except that commercial beer was used instead of commercially available cola as a carbonated beverage in Example 1.
Comparative Example 2 is the same as Comparative Example 1 except that commercial beer was used instead of commercially available cola as a carbonated beverage in Comparative Example 1.

  As for the appearance of the liquid part, Example 2 has a brown color of guava leaf extracted polyphenol component compared to Comparative Example 2, resulting in a darker beer color and a rich appearance, but it is not unnatural. Absent. Regarding foaming immediately after pouring into the glass, Example 2 was more abundant in bubbles by about 50 percent than Comparative Example 2.

  As for the taste of the liquid part, there is no odor unique to guava, and the difference is somewhat conspicuous because it contains more guava leaf extracted polyphenol components than in Example 1, but on the contrary it feels rich and deep taste It was a thing. Regarding the taste including the foamed portion, since the foam of the present invention has more smooth foam, a favorable evaluation can be obtained in common with 10 monitors.

  Regarding the duration of the foam, in the case of Example 2, it lasted for 5 minutes or more, whereas in Comparative Example 2, the foam disappeared after about 4 minutes. Table 3 compares the duration of foam in the examples and comparative examples. In the Example, when the amount of “concentrated guava tea extract” was changed with respect to 100 cc of carbonated beverage and the persistence of foam was observed, 1 cc of “concentrated guava tea extract” (polyphenol content of about 3. It was confirmed that by adding 5 mg) or more, an improvement in foamability and a sustained effect can be obtained.

  FIGS. 3 to 6 correspond to Example 1 and show photographs in which cola was poured into a graduated cylinder containing “concentrated guava tea extract” and the change over time of the foam was taken. FIG. 4 shows 30 seconds later, FIG. 5 shows 60 seconds, and FIG. 6 shows 300 seconds. FIGS. 7 to 9 correspond to Comparative Example 1 and show a photograph in which cola is poured into a graduated cylinder not containing “concentrated guava tea extract”, and the change with time of the foam is taken. FIG. FIG. 8 shows 20 seconds later, and FIG. 9 shows 30 seconds later. FIGS. 10 to 13 are examples in which Example 2 and Comparative Example 2 were performed simultaneously, and the change with time of the bubbles was photographed. FIG. 10 was after 10 seconds, FIG. 11 was after 30 seconds, and FIG. 12 was after 60 seconds. FIG. 13 shows 300 seconds later.

  As is clear from the results of the above examples, in the various carbonated beverages of the present invention, no deterioration in taste due to the addition of the guava leaf extracted polyphenol component is felt at all, and on the contrary, the foaming properties of cola and beer as a base are, Since the fineness of the foam is remarkably improved, a fresh feeling unprecedented can be obtained. Further, since the duration of the generated foam is greatly increased, a carbonated beverage having such a long-lasting good taste could be realized.

  In addition, the amount of the guava leaf extracted polyphenol component shown in Examples 1 and 2 is a rough daily intake that is expected to have a health effect such as a blood glucose level lowering effect or a lipid metabolism abnormality reduction. While enjoying the pleasant taste of the beverage, the necessary amount of the guava leaf-extracted polyphenol component can be ingested without special awareness of health effects.

  As described above, in making various carbonated drinks mixed with the guava leaf extracted polyphenol component of the present invention, in order to ensure that the desired intake is taken so as to appropriately obtain the above-mentioned health effects, A portion-type container was prepared and prepared as shown in FIG.

  That is, the portion container 7 is constituted by the lid portion 8 and the container main body 9, and can store or carry a predetermined amount of the guava leaf extracted polyphenol component 1 and easily use it.

The capacity of the portion-type container was set to a size including 30 mg, 70 mg, and 100 mg of the guava leaf extracted polyphenol component of the present invention, respectively. This is adjusted so that the amount of intake necessary to obtain a health effect can be divided into 1 to several times.

  Specifically, the guava leaf extracted polyphenol component, which is the contents of the potion, is put in a glass, and various carbonated drinks such as cola, cider and beer are poured and mixed according to taste. In that case, if it pours from about 10 cm above a glass, the foamability improvement effect by this invention will show up notably.

  In this way, it was made possible to surely ingest every day as a carbonated beverage having a new attractive taste and taste by improving foaming without making it feel that it was a polyphenol extracted from guava leaves.

  The health effects when guava leaf extracted polyphenols are continuously ingested as such carbonated beverages with excellent foaming properties are described below.

  Regarding the health effects of polyphenol components extracted from guava leaves, the clinical effects of guava leaf drinks on diabetic patients ”(Nutrition Evaluation and Treatment vol.22 No. 2: 2005),“ Guaba leaf drinks for people with borderline mild hyperlipidemia ” This will be explained based on the contents published in each paper of “Verification of efficacy and safety” (Nutrition evaluation and treatment vol. 124 No. 6: 2007).

  Each of the above-mentioned papers is related to the results of research conducted mainly by the applicant, Asano, and is based on the results of a continuous survey of multiple patients attending a clinic at the institute. According to these papers, guava leaf-extracted polyphenols not only suppressed postprandial blood glucose levels by inhibiting carbohydrase activity, but also significantly decreased systolic blood pressure and lipid metabolism in mild hypertensives. It was confirmed to show. In addition, the safety of the combined use with diabetes drugs has been confirmed without any side effects.

  It has been concluded that such a guava leaf extract polyphenol component is highly safe with no side effects while having postprandial hyperglycemia suppression and lipid metabolism improving action. As an impression of the monitor that continuously uses the carbonated beverage according to the present invention, if the guava leaf extracted polyphenol component is ingested by the technique as in the present invention, there is no sense of incongruity, but rather due to the improvement in foaming property. In most cases, it became more desirable to take the food according to its taste, and it can be easily taken even if it is more than the required daily intake.

  According to the present invention, it is possible to provide various carbonated beverages such as carbonated soft drinks and alcohol carbonated beverages as carbonated beverages that are excellent in foaming properties and have a new preference for mellow taste and are well absorbed in the stomach. It is possible to generate new demand in this area. In addition, since the substance that improves the foaming property is a guava leaf extract polyphenol component that lowers bad cholesterol and has health maintenance effects including prevention of cardiovascular disorder and prevention of arteriosclerosis, consumption of the component-related products As a result, the market is expected to expand and the industrial applicability is expected.

DESCRIPTION OF SYMBOLS 1 Guava leaf extract of Example 1 2 Carbonated beverage container 3 Carbonated beverage 4 Glass 5 Carbonated beverage of Example 1 6 Foam part 7 Potion container 8 Potion container lid 9 Potion container body

Claims (7)

  A carbonated beverage excellent in effervescence, characterized by adding a guava leaf extract containing 50% or more of a guava leaf extract polyphenol component adjusted to water solubility and a guava leaf extraction surfactant component.   2. The carbon dioxide having excellent foamability according to claim 1, wherein the guava leaf extract is obtained by eluting a polyphenol-containing fraction by chromatography using guava leaf as a raw material and a water-containing organic solvent as an elution solvent. Beverages.   The amount of foaming and the duration of foaming is increased and improved by 30% or more by adding the guava leaf extract to 100 cc of carbonated beverage so as to contain 3.5 mg or more as a guava leaf extraction polyphenol component. Item 5. A carbonated beverage excellent in foaming property according to item 1 or 2.   The carbonated beverage excellent in foamability according to any one of claims 1 to 3, wherein the bitter taste of polyphenol extracted from guava leaves is suppressed by adding an indigestible dextrin to the guava leaf extract.   The blending ratio of the guava leaf extracted polyphenol component and the indigestible dextrin is 95 to 80 parts by mass of the indigestible dextrin with respect to 5 to 20 parts by mass of the guava leaf extracted polyphenol component. Carbonated beverage with excellent foaming properties.   A guava leaf extract extract is divided into containers so as to contain a predetermined amount of the guava leaf extract polyphenol component adjusted to water solubility according to any one of claims 1 to 5, and the guava leaf extract extract is filled with a guava leaf extract polyphenol component. A guava leaf extract extracted in a container, which is characterized by improving the foaming property of carbonated beverages in addition to ordinary carbonated beverages containing no soda.   The guava leaf-extracted polyphenol component is filled with an equivalent amount of guava leaf extract extract to be ingested per time selected from the range of 30 to 150 mg. Leaf extract.