JP2015067592A - Composition which contains turmeric extract and organic acid salt - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a turmeric extract-containing composition in which unpleasant taste/foreign taste caused by a turmeric extract is reduced.SOLUTION: The invention provides a method for producing a turmeric extract-containing composition comprising adding Bisacurone and an organic acid salt so as to be a mass ratio of the Bisacurone and the organic acid salt of 1:95-1:3000, and mixing a raw material and the turmeric extract and the organic acid salt. In the composition, a foreign taste derived from the turmeric extract is reduced, and the pH is in a range of 4.0 or less.

Description

  The present invention relates to a turmeric extract-containing composition in which the off-taste derived from turmeric extract is reduced.

  Turmeric (Curcuma longa LINNE) is a plant belonging to the genus Turmeric belonging to the ginger family cultivated in tropical and subtropical regions around the world, mainly in Southeast Asia. Since it has a unique aroma and flavor, it has long been used as a spice and as a herbal medicine. Recently, curcumin contained in rhizomes has been reported to have various effects such as anti-inflammatory, anti-tumor, liver function improvement, prevention of sickness, etc. Turmeric or its extract, turmeric extract, has attracted attention as a health food. Has been.

  However, since turmeric or turmeric extract has an unpleasant taste / taste that is unsuitable for eating, such as peculiar bitterness, feeling of aftertaste, druginess, turmeric scent (earthy smell), etc. was there.

  So far, methods for improving the unpleasant taste caused by turmeric or turmeric extract have been developed and reported.

  Patent Document 1 discloses a method for producing a curcumin aqueous solution with reduced bitterness, characterized in that a curcumin raw material is treated in the presence of cyclodextrin to form a curcumin clathrate.

  Patent Document 2 discloses a method for suppressing the removal of bitterness of turmeric, characterized in that vegetable oil and yeast are mixed with turmeric and fermented.

  Patent Document 3 discloses a method for reducing the bitter component of turmeric by extracting the bitter component of turmeric with an organic solvent.

  Patent Document 4 discloses a food or drink that contains turmeric and eggshell membranes and that is easy to eat, with a bitter taste masked.

  In Patent Document 5, a high-performance health food containing a turmeric extract and a neutral phospholipid derived from a natural product are mixed and subjected to a high-speed rotational dispersion treatment, followed by an ultrasonic dispersion treatment or an ultra-high pressure homogenizer dispersion treatment. A method for reducing the bitterness of the highly functional health food is disclosed.

  However, since these methods are insufficient in reducing unpleasant taste and are complicated in operation, they still improve unpleasant taste caused by turmeric or turmeric extract in the art. A new method was sought for.

JP 2006-111534 A Japanese Patent Laid-Open No. 10-084908 JP 2000-228966 JP JP 2008-118887 Japanese Patent No.4634886

  An object of the present invention is to provide a turmeric extract-containing composition in which unpleasant taste / taste caused by the turmeric extract is reduced.

  As a result of diligent research to solve the above problems, the present inventors have formulated a turmeric extract containing a turmeric extract together with a predetermined amount of an organic acid salt, so that the turmeric extract has a pH of 4.0 or less. The present inventors have found that the unpleasant taste / unpleasant taste can be significantly reduced, and have completed the present invention.

That is, the present invention has the following features.
[1] Step of mixing turmeric extract and organic acid salt and mixing raw material, turmeric extract and organic acid salt so that bisaclone and organic acid salt have a mass ratio of 1:95 to 1: 3000. A method for producing a turmeric extract-containing composition having a pH of 4.0 or less, wherein the off-taste derived from turmeric extract is reduced.
[2] The method according to [1], wherein the organic acid salt is trisodium citrate, sodium ascorbate, or sodium gluconate.
[3] A turmeric extract-containing composition produced by the method of [1] or [2], wherein the off-taste derived from the turmeric extract is reduced.
[4] A turmeric extract-containing composition comprising bisaclone and an organic acid salt in a mass ratio of 1:95 to 1: 3000 and having a pH in the range of 4.0 or less.
[5] The composition according to [3] or [4], which is a liquid composition.
[6] A packaged beverage containing the composition of [5].

  ADVANTAGE OF THE INVENTION According to this invention, the turmeric extract containing composition by which the unpleasant taste / nasty taste resulting from a turmeric extract is reduced can be provided.

FIG. 1 shows the results of sensory evaluation of the test beverage of Example 1 [blending ratio (turmeric extract: tri-Na citrate = 1: 3.6)] [pH 3.6]. FIG. 2 shows the results of sensory evaluation of Example 2 [Blend ratio (turmeric extract: tri-Na citrate = 1: 4.5)] [pH 3.6]. FIG. 3 shows the results of sensory evaluation of Example 3 [combination ratio (turmeric extract: tri-Na citrate = 1: 0.14)] [pH 3.6]. FIG. 4 shows the results of sensory evaluation of Example 4 [Blend ratio (turmeric extract: tri-Na citrate = 1: 0.29)] [pH 3.6]. FIG. 5 shows the results of sensory evaluation of Example 5 [Blending ratio (turmeric extract: tri-Na citrate = 1: 0.29)] [pH 3.0]. FIG. 6 shows the results of sensory evaluation of Example 6 [Blending ratio (turmeric extract: tri-Na citrate = 1: 0.29)] [pH 4.0]. FIG. 7 shows the results of sensory evaluation of Example 7 [Blending ratio (turmeric extract: ascorbic acid Na = 1: 0.29)] [pH 3.6]. FIG. 8 shows the results of sensory evaluation of Example 8 [Blending ratio (turmeric extract: Na gluconate = 1: 0.29)] [pH 3.6].

1. Turmeric extract In the present invention, the turmeric extract means an extract obtained from a plant raw material derived from a plant belonging to the genus Turmeric, using water and / or a hydrophilic organic solvent as an extraction solvent.

  As the plant raw material, a suitable part such as Curcuma longa (Curcuma), Curcuma aromatica, Curcuma zedoaria, Curcuma phaeocaulis, Curcuma kwangsiensis, Curcuma wenyujin, and / or Curcuma xanthorrhiza rhizome as a prototype is used as the plant raw material. It can be used as it is, or it can be cut into an appropriate size or shape, or can be used in the form of a pulverized product. These plant materials may be appropriately dried.

  The extraction method of the turmeric extract from plant raw material is not specifically limited. For example, the solvent-soluble component is extracted from the plant raw material using water, a hydrophilic organic solvent (for example, ethanol, methanol, isopropanol, propylene glycol, acetone, acetonitrile), or a mixture of two or more of these solvents. As the extraction solvent, alcohol or water is preferable. Ethanol is preferred as the alcohol. The mixing ratio in the case of using a mixture of alcohol and water is not particularly limited. For example, the mass ratio is preferably in the range of 10:90 to 90:10, and more preferably in the range of 20:80 to 50:50. The obtained plant raw material extract may be further heated and / or decompressed to volatilize the extraction solvent as necessary.

  In the present invention, the “turmeric extract” includes 0.15% by mass or more of bisaclone in terms of dry mass.

  In the present invention, “bisaclone” is a compound classified into bisaborane-type sesquiterpenes, and means a compound having the following planar structural formula or a salt thereof. Bisaclone has an asymmetric carbon at the position indicated by * in the planar structural formula, and therefore there are several kinds of optical isomers. Bisaclone in this specification is a concept that includes any optical isomers. is there.

  The amount of bisaclone in the turmeric extract is determined by high-performance liquid chromatography using a solution dissolved in acetonitrile after distilling off ethyl acetate from the supernatant obtained by mixing the turmeric extract with ethyl acetate and centrifuging. It can be determined by attaching to (HPLC). For example, HPLC can be performed under the following conditions.

Column: Thermo ODS HYPERSIL (registered trademark) 250mmxΦ4.6mm (manufactured by Thermo Scientific)
・ Mobile phase: 65% acetonitrile (20 minutes) ⇒ 80% acetonitrile (5 minutes) ⇒ 65% acetonitrile (10 minutes)
・ Flow rate: 0.7mL / min
・ Temperature: 40 ℃
・ Detection wavelength: 242nm

2. Organic acid salt In the present invention, the organic acid salt can be one generally used as a sour, seasoning or fortifying agent in beverage production, preferably trisodium citrate, sodium ascorbate, gluconic acid Sodium.

3. Compounding amount of turmeric extract and organic acid salt In the present invention, turmeric extract and organic acid salt are in dry mass, turmeric extract: organic acid salt = 1: 0.14 to 1: 4.5, preferably 1: 0.29 to 1: 4.5 It mix | blends in a composition by mass ratio. When the amount of the turmeric extract is converted into the amount of bisaclone, the mass ratio is bisaclone: organic acid salt = 1: about 95-1: about 3000, preferably 1: about 190-1: about 3000.

  The amount of turmeric extract to be included in the composition is not particularly limited, but preferably, the amount of turmeric extract to be 0.15 mg or more when the amount of bisaclone contained in the turmeric extract is taken per oral intake.

  In the present invention, “single oral intake” means the amount of the composition of the present invention taken orally at once, or continuously at short time intervals (for example, 10 minutes or less, preferably 5 minutes or less). This means the total amount taken orally in multiple doses. When the composition of the present invention is in the form of a liquid composition, the amount is, for example, 50 ml to 500 ml (typically 50 ml, 100 ml, 150 ml, 200 ml, 250 ml, 300 ml, 350 ml, 400 ml, 450 ml or 500 ml). In the case of a semi-solid (jelly, sol, etc.) form, for example, 50 g to 500 g (typically 50 g, 100 g, 150 g, 200 g, 250 g, 300 g, 350 g, 400 g, 450 g, or 500 g) Amount. Hereinafter, “single oral intake” is used in this sense.

4). Other Components The turmeric extract-containing composition in the present invention is one in which the above components are contained in water, but one or more other components (raw materials) may further be contained.

  Examples of the “other components” include turmeric pigments. Turmeric pigment is obtained by extracting from the rhizome part of turmeric with hot ethanol, hot oil or propylene glycol, or room temperature to hot hexane or acetone. The pigment mainly contains curcumin. The amount of turmeric pigment in the composition of the present invention is preferably blended with an amount of turmeric pigment that makes curcumin 3 to 50 mg, more preferably 5 to 40 mg per oral intake.

  In addition, the turmeric extract-containing composition of the present invention can contain components that are permissible in the final form of foods and drinks, pharmaceuticals, and the like and can be taken orally.

  When the turmeric extract-containing composition in the present invention is in the form of a liquid composition or a semi-solid composition (such as jelly), a sweetener, sour agent, vitamins, minerals, thickener, emulsifier, oxidation Inhibitors, pigments, fragrances, preservatives, preservatives, fungicides and the like can be added.

  Sweeteners include monosaccharides and disaccharides such as glucose, fructose, sucrose, lactose, maltose, palatinose, trehalose, and xylose, isomerized sugar (glucose fructose liquid sugar, fructose glucose liquid sugar, sugar mixed isomerized sugar, etc.) Sugar alcohols (erythritol, xylitol, lactitol, palatinit, sorbitol, reduced starch syrup, etc.), honey, high-intensity sweeteners (sucralose, acesulfame potassium, thaumatin, stevia, aspartame, etc.).

Examples of the sour agent include those described in “5. pH” below.
Examples of minerals include calcium, magnesium, zinc, iron and the like.

  Examples of the thickener include carrageenan, gellan gum, xanthan gum, gum arabic, tamarind gum, guar gum, locust bean gum, karaya gum, agar, gelatin, pectin, soybean polysaccharide, carboxymethylcellulose (CMC) and the like.

  Examples of the emulsifier include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, lecithin, vegetable sterol, saponin and the like.

  Examples of the antioxidant include vitamin C, tocopherol (vitamin E), enzyme-treated rutin, catechin and the like.

  The above-mentioned other components can be appropriately blended in an amount within the range usually employed by those skilled in the art for liquid compositions such as beverages.

5. pH
The pH of the turmeric extract-containing composition in the present invention has a value selected from the range of 5 or less, preferably 4 or less. In the present invention, the pH value refers to a value measured at a product temperature of 20 ° C.

  When the pH value is higher than 5, there is a problem that unpleasant taste / taste caused by the turmeric extract is felt. Moreover, when the turmeric extract containing composition in this invention is a form of a soft drink, the upper limit of the said pH value can be made into less than pH 4.0. According to food-specific standards of the Food Sanitation Law, the methods for sterilization and sterilization of soft drinks differ greatly from pH 4.0. Whereas heating is required, sterilization of those having a pH of 4.0 or higher requires heating at a central temperature of 85 ° C. for 30 minutes. Therefore, by setting the upper limit of the pH value to less than pH 4.0, energy consumption in the sterilization process can be suppressed, and the load on the turmeric extract by the sterilization process can be reduced, which is preferable.

  The lower limit of the pH value is not particularly limited, and can be 2.3 or more, preferably 3.0 or more, and more preferably 3.1 or more.

  The pH of the turmeric extract-containing composition in the present invention can be adjusted by mixing the above raw materials and adding an acidulant as needed. Examples of acidulants include those commonly used in beverage production. For example, citric acid, malic acid, tartaric acid, acetic acid, phytic acid, lactic acid, fumaric acid, succinic acid, gluconic acid and other organic acids, phosphoric acid There are inorganic acids such as these, or salts thereof, and one or more of them can be used. Note that the amount of the organic acid or salt used for adjusting the pH value is not included in the amount of the organic acid salt specified in “3.

6). Composition and use thereof The form of the turmeric extract-containing composition in the present invention is not particularly limited, but a liquid or semi-solid composition suitable for oral intake is preferred, and a liquid composition is particularly preferred.

  The liquid composition may be provided as a liquid food (beverage) or a liquid pharmaceutical for oral administration, but is preferably a beverage. The liquid composition is a composition based on water, and can be produced by mixing the above components with water. The amount of each component is as described above. Such a liquid composition can be contained in a container used as a beverage container. Examples of beverage containers include polyethylene terephthalate (PET) containers, so-called PET bottles, metal can containers, and the like. The form of the container is not particularly limited. Further, the capacity of the container is not particularly limited, but for example, 50 ml to 500 ml (typically 50 ml, 100 ml, 150 ml, 200 ml, 250 ml, 300 ml, 350 ml, 400 ml, 450 ml or 500 ml), preferably 100 ml to 200 ml. it can. The means for accommodating the liquid composition in the container is arbitrary.

  The semi-solid composition is provided, for example, as a medicine or food having a gel or sol form. The semi-solid composition can be produced by mixing the above components with water together with starch, agar, thickener and the like.

  The turmeric extract-containing composition in the present invention is a turmeric extract-containing composition with reduced unpleasant taste / taste (for example, bitterness, feeling of residual aftertaste, medicinal feeling, turmeric-specific scent) caused by the turmeric extract. is there.

  The turmeric extract-containing composition according to the present invention is, for example, a food or beverage composition having an action of reducing so-called hangover symptoms (particularly, head sensation, hangover feeling, alcohol lingering feeling, stomach discomfort) upon waking up after alcohol intake or It may be used as a pharmaceutical composition.

I. Test Beverage Turmeric Extract Turmeric extract was prepared by extracting the rhizome part of turmeric (Curcuma longa) with water and drying the resulting extract under reduced pressure and drying to remove moisture. The amount of bisaclone in the turmeric extract was quantified by the above HPLC.

II. Test beverages Each test beverage was mixed with components (powder raw materials) other than water in the compositions shown in Tables 1 and 2 and then added to and dissolved in water, and the liquid raw material was added to make a 100 mL aqueous solution. The pH of each test beverage is adjusted using citric acid, and the pH value in the table indicates the value measured at a product temperature of 20 ° C. The obtained aqueous solution was hot-packed in a metal can heated to 93 ° C. to prepare each test beverage.

III. Test method In the test, five healthy men and women aged 20 to 50 were selected as panelists for sensory evaluation. The panelist ingested each test beverage, and rated the items of “turmeric fragrance (earthy odor)”, “bitterness”, “feeling of aftertaste”, and “medicine” in a 0-10 scale (0: weak 10: (Strong). An average value was calculated for each item of each test beverage.

IV. Result 1. Test beverage containing trisodium citrate (1-1) Example 1 [Blend ratio (turmeric extract: TriNa citrate = 1: 3.6)] [pH 3.6]
About the test drink of Example 1, compared with the test drink of the comparative example 1 which does not mix | blend tri-sodium citrate, the bitterness peculiar to a turmeric extract, the feeling of aftertaste, a medicinal feeling, and a turmeric fragrance are reduced, and it eats The peculiar taste peculiar to turmeric extract which is not suitable for can be reduced (FIG. 1). In particular, the turmeric fragrance unique to the turmeric extract was significantly reduced.

(1-2) Example 2 [Blending ratio (turmeric extract: trisodium citrate = 1: 4.5)] [pH 3.6]
About the test drink of Example 2, compared with the test drink of the comparative example 1 which does not mix | blend tri-sodium citrate, the bitterness peculiar to a turmeric extract, the residual feeling of a aftertaste, a medicinal feeling, and the scent of a turmeric are reduced, and it eats The peculiar taste peculiar to the turmeric extract which is not suitable for can be reduced (FIG. 2). In particular, the bitterness peculiar to a turmeric extract, medicinal feeling, and the turmeric fragrance were remarkably reduced.

(1-3) Example 3 [Blending ratio (turmeric extract: trisodium citrate = 1: 0.14)] [pH 3.6]
About the test drink of Example 3, compared with the test drink of the comparative example 2 which does not mix | blend tri-sodium citrate, the bitterness peculiar to a turmeric extract, the residual feeling of a aftertaste, a medicinal feeling, and the scent of a turmeric are reduced, and it eats The peculiar taste peculiar to the turmeric extract which is not suitable for can be reduced (FIG. 3). In particular, the medicinal peculiarity of the turmeric extract was remarkably reduced.

(1-4) Example 4 [Blending ratio (turmeric extract: trisodium citrate = 1: 0.29)] [pH 3.6]
About the test drink of Example 4, compared with the test drink of the comparative example 2 which does not mix | blend tri-sodium citrate, the bitterness peculiar to a turmeric extract, the residual feeling of a aftertaste, a medicinal feeling, the scent of a turmeric is reduced, and it eats The peculiar taste peculiar to the turmeric extract which is not suitable for can be reduced (FIG. 4). In particular, the residual feeling of the aftertaste peculiar to turmeric extract was significantly reduced.

(1-5) Example 5 [Blending ratio (turmeric extract: trisodium citrate = 1: 0.29)] [pH 3.0]
About the test drink of Example 5, compared with the test drink of the comparative example 2 which does not mix | blend tri-sodium citrate, the bitterness peculiar to a turmeric extract, the residual feeling of a aftertaste, a medicinal feeling, the scent of a turmeric is reduced, and it eats The peculiar taste peculiar to the turmeric extract which is not suitable for can be reduced (FIG. 5). In particular, the bitterness peculiar to a turmeric extract, medicinal feeling, and the turmeric fragrance were remarkably reduced.

(1-6) Example 6 [Blending ratio (turmeric extract: trisodium citrate = 1: 0.29)] [pH 4.0]
About the test drink of Example 6, compared with the test drink of the comparative example 2 which does not mix | blend tri-sodium citrate, the bitterness peculiar to a turmeric extract, the residual feeling of a aftertaste, a medicinal feeling, the scent of a turmeric is reduced, and it eats The peculiar taste peculiar to the turmeric extract which was not suitable for the can was reduced (FIG. 6). In particular, the medicinal properties peculiar to turmeric extract and the scent of turmeric were significantly reduced.

2. Test drink containing sodium ascorbate (2-1) Example 7 [Compounding ratio (turmeric extract: sodium ascorbate = 1: 0.29)] [pH 3.6]
About the test drink of Example 7, compared with the test drink of the comparative example 2 which does not mix | blend sodium ascorbic acid, the bitterness peculiar to a turmeric extract, the residual feeling of a aftertaste, a medicinal feeling, and the scent of a turmeric are reduced, and it eats The unpleasant taste unique to the turmeric extract could be reduced (FIG. 7). In particular, the medicinal properties peculiar to turmeric extract and the scent of turmeric were significantly reduced.

3. Test beverage containing sodium gluconate (3-1) Example 8 [Combination ratio (turmeric extract: Na gluconate = 1: 0.29)] [pH 3.6]
About the test drink of Example 8, compared with the test drink of the comparative example 2 which does not mix | blend sodium ascorbic acid, the bitterness peculiar to a turmeric extract, the residual feeling of a aftertaste, a medicinal feeling, and the scent of a turmeric are reduced, and it eats The unpleasant taste unique to the turmeric extract could be reduced (FIG. 8). In particular, the bitterness peculiar to a turmeric extract, medicinal feeling, and the turmeric fragrance were remarkably reduced.

4). Conclusion Based on the above results, turmeric extract should be blended with organic acid salt in a mass ratio of 1: 0.14 to 1: 4.5 without being limited to a specific type, and should be at least pH 4.0 or less. As a result, it became clear that the peculiar taste unique to turmeric extract can be reduced.

Claims (6)

  Including the step of adding the turmeric extract and the organic acid salt so that the mass ratio of bisaclone and the organic acid salt is 1:95 to 1: 3000 and mixing the raw material, the turmeric extract and the organic acid salt, A method for producing a turmeric extract-containing composition having a pH of 4.0 or less, wherein the off-flavor derived from turmeric extract is reduced.   The method according to claim 1, wherein the organic acid salt is trisodium citrate, sodium ascorbate, or sodium gluconate.   A turmeric extract-containing composition produced by the method according to claim 1 or 2, wherein the off-flavor derived from the turmeric extract is reduced.   A turmeric extract-containing composition containing bisaclone and an organic acid salt in a mass ratio of 1:95 to 1: 3000 and having a pH of 4.0 or less.   The composition according to claim 3 or 4, which is a liquid composition.   A packaged beverage containing the composition according to claim 5.

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