JP2015077125A - Drinking composition - Google Patents
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- JP2015077125A JP2015077125A JP2014171062A JP2014171062A JP2015077125A JP 2015077125 A JP2015077125 A JP 2015077125A JP 2014171062 A JP2014171062 A JP 2014171062A JP 2014171062 A JP2014171062 A JP 2014171062A JP 2015077125 A JP2015077125 A JP 2015077125A
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- fruit extract
- drinking composition
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- 230000035622 drinking Effects 0.000 title claims abstract description 46
- 239000000203 mixture Substances 0.000 title claims abstract description 43
- 240000007817 Olea europaea Species 0.000 claims abstract description 56
- 244000269722 Thea sinensis Species 0.000 claims abstract description 56
- 235000013616 tea Nutrition 0.000 claims abstract description 38
- 235000009569 green tea Nutrition 0.000 claims abstract description 17
- 235000021329 brown rice Nutrition 0.000 claims abstract description 14
- 235000013361 beverage Nutrition 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 9
- 235000020332 matcha tea Nutrition 0.000 claims description 5
- 229940068517 fruit extracts Drugs 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 abstract description 49
- 239000000284 extract Substances 0.000 abstract description 46
- 239000000843 powder Substances 0.000 abstract description 35
- 235000019658 bitter taste Nutrition 0.000 abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 21
- 239000004375 Dextrin Substances 0.000 description 20
- 229920001353 Dextrin Polymers 0.000 description 20
- 235000019425 dextrin Nutrition 0.000 description 20
- 239000008213 purified water Substances 0.000 description 14
- 239000004615 ingredient Substances 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 7
- 235000019640 taste Nutrition 0.000 description 7
- 235000019606 astringent taste Nutrition 0.000 description 6
- 238000005469 granulation Methods 0.000 description 6
- 230000003179 granulation Effects 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 101100120289 Drosophila melanogaster Flo1 gene Proteins 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- JUUBCHWRXWPFFH-UHFFFAOYSA-N Hydroxytyrosol Chemical compound OCCC1=CC=C(O)C(O)=C1 JUUBCHWRXWPFFH-UHFFFAOYSA-N 0.000 description 2
- 241000207836 Olea <angiosperm> Species 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000008390 olive oil Nutrition 0.000 description 2
- 239000004006 olive oil Substances 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 238000005550 wet granulation Methods 0.000 description 2
- RFWGABANNQMHMZ-UHFFFAOYSA-N 8-acetoxy-7-acetyl-6,7,7a,8-tetrahydro-5H-benzo[g][1,3]dioxolo[4',5':4,5]benzo[1,2,3-de]quinoline Natural products CC=C1C(CC(=O)OCCC=2C=C(O)C(O)=CC=2)C(C(=O)OC)=COC1OC1OC(CO)C(O)C(O)C1O RFWGABANNQMHMZ-UHFFFAOYSA-N 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- HKVGJQVJNQRJPO-UHFFFAOYSA-N Demethyloleuropein Natural products O1C=C(C(O)=O)C(CC(=O)OCCC=2C=C(O)C(O)=CC=2)C(=CC)C1OC1OC(CO)C(O)C(O)C1O HKVGJQVJNQRJPO-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 101000851058 Homo sapiens Neutrophil elastase Proteins 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 102100033174 Neutrophil elastase Human genes 0.000 description 1
- RFWGABANNQMHMZ-HYYSZPHDSA-N Oleuropein Chemical compound O([C@@H]1OC=C([C@H](C1=CC)CC(=O)OCCC=1C=C(O)C(O)=CC=1)C(=O)OC)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O RFWGABANNQMHMZ-HYYSZPHDSA-N 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000007908 dry granulation Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 235000003248 hydroxytyrosol Nutrition 0.000 description 1
- 229940095066 hydroxytyrosol Drugs 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 230000008099 melanin synthesis Effects 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- 239000012046 mixed solvent Substances 0.000 description 1
- 235000011576 oleuropein Nutrition 0.000 description 1
- RFWGABANNQMHMZ-CARRXEGNSA-N oleuropein Natural products COC(=O)C1=CO[C@@H](O[C@H]2O[C@@H](CO)[C@H](O)[C@@H](O)[C@@H]2O)C(=CC)[C@H]1CC(=O)OCCc3ccc(O)c(O)c3 RFWGABANNQMHMZ-CARRXEGNSA-N 0.000 description 1
- 229940114496 olive leaf extract Drugs 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000004565 tumor cell growth Effects 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Abstract
Description
本発明は、オリーブ果実抽出物の苦渋味及び独特の芳香を抑制した飲用組成物に関する。 The present invention relates to a drinking composition that suppresses the bitter astringency and unique aroma of an olive fruit extract.
オリーブはモクセイ科の小さな常緑樹であり、古代ギリシャ時代以来、地中海地方において人々の生活と密接な関わりをもっており、食用・薬用に広く利用されてきた。オリーブの実にはポリフェノールの一種であるオレウロペインまたはヒドロキシチロソールと呼ばれる抗酸化物質が含有されていることが知られており、近年では、オリーブと健康との関連に注目が集まるようになっている。
オリーブの果実から得られるオリーブオイルは様々な有効成分を含有する植物油であって、健康状態の改善効果について最近注目されており、動脈硬化、胃潰瘍および便秘の軽減、骨の強化、老化の防止、美肌作用等、様々な優れた効果があることが知られている。
一方、オリーブ果実から得られるオリーブ果実抽出物は、活性酸素除去作用、メラニン生成抑制作用および腫瘍細胞増殖抑制・死滅作用、ヒト白血球エラスターゼ阻害を奏することが報告されている（特許文献１〜２）。オリーブ果実抽出物は、オリーブオイルと比べて苦渋味が強く、独特な香りを有することから、日常的な飲用には不向きであるという問題がある。そのため、主に化粧品や外用剤の分野で利用されているのが実態である（特許文献１〜３）
従来、オリーブ葉については、独特の臭いや苦味を抑える方法が試みられている。緑茶やハーブをブレンドすることで飲みやすくしたオリーブ茶として提供するものである（特許文献４）。しかしながら、オリーブ葉の抽出物を飲用するオリーブ茶と、オリーブ果実抽出物とでは、含まれる成分構成や含量が異なり、味の傾向が大きく異なる。
今までに、オリーブ果実抽出物を含有し、オリーブ果実抽出物由来の苦渋味や独特の芳香を抑えた、風味の点で満足できる飲用組成物は報告されていない。
Olives are small evergreens belonging to the family Moleaceae, and have been closely related to people's lives in the Mediterranean region since ancient Greece, and have been widely used for food and medicine. It is known that olive fruit contains an antioxidant called oleuropein or hydroxytyrosol, which is a kind of polyphenol. In recent years, attention has been focused on the relationship between olives and health.
Olive oil obtained from olive fruit is a vegetable oil containing various active ingredients and has recently been attracting attention for its health improvement effect, reducing arteriosclerosis, gastric ulcer and constipation, strengthening bones, preventing aging, It is known that there are various excellent effects such as skin beautification.
On the other hand, it has been reported that an olive fruit extract obtained from olive fruit exhibits an active oxygen removal action, a melanin production inhibitory action, a tumor cell growth inhibitory / killing action, and human leukocyte elastase inhibition (Patent Documents 1 and 2). . Olive fruit extract has a problem that it is unsuitable for daily drinking because it has a bitter and astringent taste and a unique aroma compared to olive oil. Therefore, the actual situation is mainly used in the field of cosmetics and external preparations (Patent Documents 1 to 3).
In the past, olive leaves have been tried to suppress unique smells and bitterness. It is provided as olive tea that is easy to drink by blending green tea and herbs (Patent Document 4). However, olive tea that drinks olive leaf extract and olive fruit extract differ in the component composition and content, and the taste trends differ greatly.
So far, there has been no report of a drinking composition that contains an olive fruit extract and that is satisfactory in terms of flavor, with a bitter astringency and a unique aroma derived from the olive fruit extract.
本発明は、オリーブ果実抽出物由来の苦渋味や独特の香りがなく、日常的に飲用可能な飲用組成物を提供することを課題とする。 An object of the present invention is to provide a drinking composition that is free from bitter astringency and unique aroma derived from an olive fruit extract and can be drunk on a daily basis.
本発明者らは、オリーブ果実抽出物について、日常的な飲用に適した飲用組成物を開発すべく鋭意検討を行った。その結果、オリーブ果実抽出物に対して特定量の粉末茶を配合すると、オリーブ果実抽出物由来の独特の苦渋味と香りを抑制できることを見出し、本発明を完成した。 The inventors of the present invention conducted intensive studies to develop a drinking composition suitable for daily drinking with respect to the olive fruit extract. As a result, it was found that when a specific amount of powdered tea was added to the olive fruit extract, the unique bitter taste and aroma derived from the olive fruit extract could be suppressed, and the present invention was completed.
すなわち、本発明は、
（１）オリーブ果実抽出物１質量部に対して、１．０〜１２０質量部の粉末茶を含有することを特徴とする飲用組成物、
（２）粉末茶が玄米茶、緑茶、抹茶、ほうじ茶からなる群から選ばれる１種又は２種以上である（１）記載の飲用組成物、
（３）飲用組成物が、粉末飲料または液体飲料である（１）又は（２）に記載の飲用組成物、
である。
That is, the present invention
(1) A drinking composition characterized by containing 1.0 to 120 parts by mass of powdered tea with respect to 1 part by mass of olive fruit extract,
(2) The drinking composition according to (1), wherein the powdered tea is one or more selected from the group consisting of brown rice tea, green tea, matcha tea, and roasted tea,
(3) The drinking composition according to (1) or (2), wherein the drinking composition is a powdered beverage or a liquid beverage,
It is.
本発明により、オリーブ果実抽出物特有の苦渋味と芳香を抑制した飲用組成物を提供することが可能となった。 According to the present invention, it is possible to provide a drinking composition in which the bitter astringency and aroma unique to olive fruit extract are suppressed.
本発明の「オリーブ果実抽出物」としては、オリーブ果実を圧搾して得られたオリーブ果汁を酸処理し、濾過・精製したものを粉末化した抽出物を利用することができる。 As the “olive fruit extract” of the present invention, an extract obtained by pulverizing olive fruit juice obtained by squeezing olive fruit, acidified, filtered and purified, and powdered can be used.
本発明の「粉末茶」としては、好ましくは玄米茶、緑茶、抹茶、ほうじ茶、麦茶、紅茶などが挙げられるが、発明の効果の点から玄米茶、緑茶、抹茶、ほうじ茶が好ましく、更に好ましくは緑茶、抹茶、及び玄米茶の３種を組み合わせて配合するのが好ましい。本発明の粉末茶は、熱水、温水、水蒸気などを用いて、それぞれの茶葉から抽出あるいは濃縮した液を、例えば噴霧乾燥法などを用いて粉末化することによって得られる。本発明において、粉末茶の配合量は、オリーブ果実抽出物１質量部に対して１．０〜１２０質量部であることが好ましく、より好ましくは１．０〜８０質量部であることが好ましく、さらに好ましくは２．０〜２５質量部、特に好ましくは３．０〜６．０質量部である。 The “powdered tea” of the present invention preferably includes brown rice tea, green tea, matcha tea, roasted tea, barley tea, black tea, etc., but from the viewpoint of the effect of the invention, brown rice tea, green tea, matcha tea, roasted tea are preferable, and more preferable. It is preferable to combine green tea, matcha tea, and brown rice tea in combination. The powdered tea of the present invention can be obtained by pulverizing a liquid extracted or concentrated from each tea leaf using hot water, warm water, steam or the like using, for example, a spray drying method. In this invention, it is preferable that the compounding quantity of powdered tea is 1.0-120 mass parts with respect to 1 mass part of olive fruit extracts, More preferably, it is preferable that it is 1.0-80 mass parts, More preferably, it is 2.0-25 mass parts, Most preferably, it is 3.0-6.0 mass parts.
本発明の飲用組成物としては、粉末、水や湯を注いで攪拌して飲用に供するようにした粉末飲料、または液体飲料など、飲食した際に味を感じやすい形式が好ましく、この中でも粉末飲料が最も好ましい。また、液体飲料は、通常飲料として使用できる容器に封入した容器詰めの液体飲料として提供することができる。 The drinking composition of the present invention is preferably in a form in which it is easy to feel the taste when eating or drinking, such as a powdered beverage, a powdered beverage poured into water or hot water and stirred for drinking, or a liquid beverage. Is most preferred. Moreover, a liquid drink can be provided as a container-packed liquid drink enclosed in a container that can be used as a normal drink.
本発明のオリーブ果実抽出物の含有量は、特に制限ないが、粉末飲料の場合は、粉末飲料全体に対し０．０５〜１２．０質量％が好ましく、より好ましくは０．１〜７質量％であり、さらに好ましくは０．５〜７．０質量％である。また、液体飲料の場合は、液体飲料中に含まれるオリーブ果実抽出物の含有量は０．００１〜０．５質量％が好ましく、より好ましくは０．００５〜０．５質量％、さらに好ましくは０．０１〜０．３質量％である。 The content of the olive fruit extract of the present invention is not particularly limited, but in the case of a powdered beverage, it is preferably 0.05 to 12.0% by mass, more preferably 0.1 to 7% by mass with respect to the whole powdered beverage. More preferably, it is 0.5 to 7.0% by mass. In the case of a liquid beverage, the content of the olive fruit extract contained in the liquid beverage is preferably 0.001 to 0.5% by mass, more preferably 0.005 to 0.5% by mass, and still more preferably. 0.01 to 0.3% by mass.
本発明の飲用組成物の製造方法は特に限定されないが、例えば以下の方法が挙げられる。
粉末あるいは粉末飲料の製造法としては、オリーブ果実抽出物と粉末茶を混合し、必要に応じて食品に汎用される公知の添加剤を混合すればよい。また、デキストリンを配合すると、粉末飲料とした場合に水中に速やかに分散するので好ましいものとなる。本発明の飲用組成物中におけるデキストリンの含有量は、特に限定されないが、例えば、５０〜９０質量％、好ましくは８０〜９０質量％が好ましい。また、デキストリンを使用して本発明の飲用組成物を製造する際は、単に混合するだけでも良いが、造粒して製造するのが好ましい。造粒方法としては、例えば撹拌造粒、流動層造粒、押し出し造粒、転動流動造粒、乾式造粒などが挙げられるが、好ましくは流動層造粒である。また、湿式造粒を行う場合は、例えば水、エタノール、イソプロピルアルコールあるいはそれらの混合溶媒を調製し、オリーブ果実抽出物、粉末茶、デキストリンを配合した混合粉体に噴霧して湿式造粒を行ったのち、湿粒を乾燥すればよい。
液体飲料の製造方法は、常法に従い、オリーブ果実抽出物、粉末茶、精製水を混合し、必要であればｐＨを調整し、更に精製水を加えて容量調整し、適宜濾過、滅菌処理を施し、ペットボトルや金属缶、紙容器、瓶などの通常飲料として使用できる容器に封入すればよい。
Although the manufacturing method of the drinking composition of this invention is not specifically limited, For example, the following method is mentioned.
As a method for producing a powder or powdered beverage, an olive fruit extract and powdered tea are mixed, and if necessary, known additives commonly used in foods may be mixed. In addition, when dextrin is blended, it is preferable because it is rapidly dispersed in water when it is made into a powdered beverage. Although content of dextrin in the drinking composition of this invention is not specifically limited, For example, 50-90 mass%, Preferably 80-90 mass% is preferable. Moreover, when manufacturing the drinking composition of this invention using dextrin, although it may just mix, it is preferable to granulate and manufacture. Examples of the granulation method include stirring granulation, fluidized bed granulation, extrusion granulation, rolling fluidized granulation, and dry granulation, and fluidized bed granulation is preferable. When wet granulation is performed, for example, water, ethanol, isopropyl alcohol or a mixed solvent thereof is prepared and sprayed onto a mixed powder containing olive fruit extract, powdered tea, and dextrin, and wet granulation is performed. After that, the wet grains may be dried.
The method for producing a liquid beverage is according to a conventional method, in which olive fruit extract, powdered tea and purified water are mixed, pH is adjusted if necessary, volume is further adjusted by adding purified water, and filtration and sterilization are appropriately performed. And can be enclosed in a container that can be used as a normal beverage such as a plastic bottle, a metal can, a paper container, or a bottle.
以下に、実施例、比較例及び試験例を挙げ、本発明を更に詳細に説明する。 Hereinafter, the present invention will be described in more detail with reference to Examples, Comparative Examples and Test Examples.
実施例１
オリーブ果実抽出物 １．１２ｇ
デキストリン ２３．５２ｇ
玄米茶粉末 ３．３６ｇ
上記成分を秤量、混合して飲用組成物を調製した。
Example 1
Olive fruit extract 1.12g
Dextrin 23.52g
Brown rice tea powder 3.36g
The above ingredients were weighed and mixed to prepare a drinking composition.
実施例２
オリーブ果実抽出物 １．０１ｇ
デキストリン ２３．６６ｇ
緑茶粉末 ３．３３ｇ
上記成分を秤量、混合して飲用組成物を調製した。
Example 2
Olive fruit extract 1.01g
Dextrin 23.66g
Green tea powder 3.33g
The above ingredients were weighed and mixed to prepare a drinking composition.
実施例３
オリーブ果実抽出物 １．１２ｇ
デキストリン ２３．５２ｇ
抹茶粉末 ３．３６ｇ
上記成分を秤量、混合して飲用組成物を調製した。
Example 3
Olive fruit extract 1.12g
Dextrin 23.52g
Matcha powder 3.36g
The above ingredients were weighed and mixed to prepare a drinking composition.
実施例４
オリーブ果実抽出物 １．０１ｇ
デキストリン ２３．６８ｇ
ほうじ茶粉末 ３．３３ｇ
上記成分を秤量、混合して飲用組成物を調製した。
Example 4
Olive fruit extract 1.01g
Dextrin 23.68g
Houjicha powder 3.33g
The above ingredients were weighed and mixed to prepare a drinking composition.
実施例５
オリーブ果実抽出物 １．１２ｇ
デキストリン ２３．５２ｇ
玄米茶粉末 １．４０ｇ
緑茶粉末 １．１２ｇ
抹茶粉末 ０．８４ｇ
上記成分を秤量、混合して飲用組成物を調製した。
Example 5
Olive fruit extract 1.12g
Dextrin 23.52g
Brown rice tea powder 1.40g
Green tea powder 1.12g
Matcha powder 0.84g
The above ingredients were weighed and mixed to prepare a drinking composition.
実施例６
オリーブ果実抽出物 ２９．９ｇ
デキストリン ６０７．６ｇ
玄米茶粉末 ３７．５ｇ
緑茶粉末 ３０．０ｇ
抹茶粉末 ２２．５ｇ
上記成分を秤量、混合したものを、デキストリンを精製水に溶解し、デキストリン濃度が３０．０％とした溶液を結合液として、流動層造粒乾燥機（商品名：ＦＬＯ−１；フロイント社製）を用いて造粒し、飲用組成物を調製した。
Example 6
29.9 g of olive fruit extract
Dextrin 607.6g
Brown rice tea powder 37.5g
Green tea powder 30.0g
Matcha powder 22.5g
What weighed and mixed the above components was dissolved in dextrin in purified water, and a solution with a dextrin concentration of 30.0% was used as a binding solution. A fluidized bed granulator (trade name: FLO-1; manufactured by Freund Corporation) ) Was used to prepare a drinking composition.
実施例７
オリーブ果実抽出物 １５．３ｇ
デキストリン ６２２．２ｇ
玄米茶粉末 ３７．５ｇ
緑茶粉末 ３０．０ｇ
抹茶粉末 ２２．５ｇ
上記成分を秤量、混合したものを、デキストリンを精製水に溶解し、デキストリン濃度が３０．０％とした溶液を結合液として、流動層造粒乾燥機（商品名：ＦＬＯ−１；フロイント社製）を用いて造粒し、飲用組成物を調製した。
Example 7
Olive fruit extract 15.3g
Dextrin 622.2g
Brown rice tea powder 37.5g
Green tea powder 30.0g
Matcha powder 22.5g
What weighed and mixed the above components was dissolved in dextrin in purified water, and a solution with a dextrin concentration of 30.0% was used as a binding solution. A fluidized bed granulator (trade name: FLO-1; manufactured by Freund Corporation) ) Was used to prepare a drinking composition.
実施例８
オリーブ果実抽出物 ０．２９ｇ
ほうじ茶粉末 ０．９６ｇ
精製水 ２６０ｍＬ
オリーブ果実抽出物及びほうじ茶粉末を秤量し、精製水に溶解して飲用組成物を調製した。
Example 8
Olive fruit extract 0.29g
Hojicha powder 0.96g
Purified water 260mL
Olive fruit extract and roasted tea powder were weighed and dissolved in purified water to prepare a drinking composition.
実施例９
オリーブ果実抽出物 ０．３２ｇ
玄米茶粉末 ０．４０ｇ
緑茶粉末 ０．３２ｇ
抹茶粉末 ０．２４ｇ
精製水 ２６０ｍＬ
上記成分を秤量し、精製水に溶解して飲用組成物を調製した。
Example 9
Olive fruit extract 0.32g
Brown rice tea powder 0.40g
0.32g of green tea powder
Matcha powder 0.24g
Purified water 260mL
The above ingredients were weighed and dissolved in purified water to prepare a drinking composition.
実施例１０
オリーブ果実抽出物 ０．０１４ｇ
デキストリン １２．３１ｇ
玄米茶粉末 ０．７０ｇ
緑茶粉末 ０．５６ｇ
抹茶粉末 ０．４２ｇ
上記成分を秤量、混合して飲用組成物を調製した。
Example 10
Olive fruit extract 0.014g
Dextrin 12.31g
Brown rice tea powder 0.70g
Green tea powder 0.56g
Matcha powder 0.42g
The above ingredients were weighed and mixed to prepare a drinking composition.
実施例１１
オリーブ果実抽出物 ０．０７ｇ
デキストリン １２．２５ｇ
玄米茶粉末 ０．７０ｇ
緑茶粉末 ０．５６ｇ
抹茶粉末 ０．４２ｇ
上記成分を秤量、混合して飲用組成物を調製した。
Example 11
Olive fruit extract 0.07g
Dextrin 12.25g
Brown rice tea powder 0.70g
Green tea powder 0.56g
Matcha powder 0.42g
The above ingredients were weighed and mixed to prepare a drinking composition.
実施例１２
オリーブ果実抽出物 ０．０１４ｇ
デキストリン １２．３１ｇ
ほうじ茶粉末 １．６８ｇ
上記成分を秤量、混合して飲用組成物を調製した。
Example 12
Olive fruit extract 0.014g
Dextrin 12.31g
Hojicha powder 1.68g
The above ingredients were weighed and mixed to prepare a drinking composition.
実施例１３
オリーブ果実抽出物 ０．０７ｇ
デキストリン １２．２５ｇ
ほうじ茶粉末 １．６８ｇ
上記成分を秤量、混合して飲用組成物を調製した。
Example 13
Olive fruit extract 0.07g
Dextrin 12.25g
Hojicha powder 1.68g
The above ingredients were weighed and mixed to prepare a drinking composition.
実施例１４
オリーブ果実抽出物 ０．０１３ｇ
ほうじ茶粉末 ０．９６ｇ
精製水 ２６０ｍＬ
オリーブ果実抽出物及びほうじ茶粉末を秤量し、精製水に溶解して飲用組成物を調製した。
Example 14
0.013 g of olive fruit extract
Hojicha powder 0.96g
Purified water 260mL
Olive fruit extract and roasted tea powder were weighed and dissolved in purified water to prepare a drinking composition.
実施例１５
オリーブ果実抽出物 ０．０１３ｇ
玄米茶粉末 ０．４０ｇ
緑茶粉末 ０．３２ｇ
抹茶粉末 ０．２４ｇ
精製水 ２６０ｍＬ
上記成分を秤量し、精製水に溶解して飲用組成物を調製した。
Example 15
0.013 g of olive fruit extract
Brown rice tea powder 0.40g
0.32g of green tea powder
Matcha powder 0.24g
Purified water 260mL
The above ingredients were weighed and dissolved in purified water to prepare a drinking composition.
比較例１
オリーブ果実抽出物 １．０１ｇ
デキストリン ２７．００ｇ
上記成分を秤量、混合して飲用組成物を調製した。
Comparative Example 1
Olive fruit extract 1.01g
Dextrin 27.00g
The above ingredients were weighed and mixed to prepare a drinking composition.
比較例２
オリーブ果実抽出物 ０．２９ｇ
精製水 ２６０ｍＬ
オリーブ果実抽出物を秤量し、精製水に溶解して飲用組成物を調製した。
Comparative Example 2
Olive fruit extract 0.29g
Purified water 260mL
Olive fruit extract was weighed and dissolved in purified water to prepare a drinking composition.
試験例１：オリーブ果実抽出物の味・香りの評価
（１）方法
実施例１〜７、１０〜１３、及び比較例１で調製した飲用組成物各４ｇを量りとり、それぞれ熱湯約１３０ｍＬを注いだものをパネルにて、以下の５段階の評価基準に基づき、味・香りを評価した。また、実施例８〜９、１４〜１５、及び比較例２の飲用組成物についてもパネルにて、以下の５段階の評価基準に基づき、味・香りを評価した。結果を表１〜２に示す。
評価基準
５：良い
４：やや良い
３：許容できる
２：やや悪い
１：悪い
味・香りいずれかが３以上であるサンプルを許容とした。
Test Example 1: Evaluation of taste and aroma of olive fruit extract
(1) Method Weighed 4 g of each of the drinking compositions prepared in Examples 1 to 7, 10 to 13 and Comparative Example 1 and poured about 130 mL of hot water on each panel, and the following five-stage evaluation criteria Based on this, taste and aroma were evaluated. Moreover, about the drinkable composition of Examples 8-9, 14-15, and the comparative example 2, taste and fragrance were evaluated in the panel based on the following five-step evaluation criteria. The results are shown in Tables 1-2.
Evaluation criteria 5: Good 4: Slightly good 3: Acceptable 2: Slightly bad 1: Bad taste / scent is 3 or more.
（２）結果
表１〜２より、比較例では味・香りともに３未満の数値を示し、日常的な飲食には不向きであった。 一方、実施例１〜１５では、味・香りともに比較例より高い数値を示し、オリーブ果実抽出物特有の苦渋味や香りを抑制できた。
(2) Results From Tables 1 and 2, the comparative examples showed numerical values of less than 3 for both taste and aroma, and were unsuitable for daily eating and drinking. On the other hand, in Examples 1-15, the numerical value higher than a comparative example was shown in both taste and aroma, and the bitter astringency and aroma peculiar to an olive fruit extract were able to be suppressed.
本発明により、オリーブ果実抽出物を配合し、独特の苦渋味及び香りを抑え、日常的な飲用に適した飲用組成物の提供が可能となった。 According to the present invention, it is possible to provide a drinking composition suitable for daily drinking by blending an olive fruit extract to suppress the unique bitter taste and aroma.
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| CN105747052A (en) * | 2016-05-14 | 2016-07-13 | 广东佳业食品股份有限公司 | Production process of fresh olive beverage |
| WO2017094654A1 (en) * | 2015-11-30 | 2017-06-08 | サントリー食品インターナショナル株式会社 | Beverage containing hydroxytyrosol |
| JP2017099322A (en) * | 2015-11-30 | 2017-06-08 | サントリー食品インターナショナル株式会社 | Caffeine-containing beverage comprising hydroxytyrosol |
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