JP2015100298A - Beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a beverage for activating the right brain.SOLUTION: A beverage such as water, carbonated water, non-alcoholic beer, or beer beverage includes 0.5 to 10 ppb of β-caryophyllene which can be obtained by extraction of hop fragrance components.

Description

  The present invention relates to a right brain activity activated beverage.

Drinking beverages such as water, tea, coffee, carbonated beverages, juice, beer, etc. have been performed for the purpose of simply tasting, replenishing water, and enjoying the taste together at each occasion in everyday life. . Many beverages are also commercially available, which are made by adding a fragrance such as citrus fruits to beverages such as water, tea and carbonated water.
Also, as described in Patent Document 1, a beer-taste beverage to which a fruit-like scent with a rose-like scent is imparted is also known.
These drinks are also drunk, for example, to calm down and relax. Certainly, these drinks are often taken with the expectation of psychological effects such as relaxing, A relaxed state is a state in which the brain is relatively rested.

Furthermore, non-alcoholic beverages similar in taste to beer are also commercially available.
Hops are used as a raw material for some non-alcoholic beverages similar in taste to beer and beer, and the flavor components of the hops have greatly influenced the taste of these beverages. Concentrations of fragrance components derived from hops contained in beer have a certain range, and in non-alcoholic beverages that resemble the taste of beer, the concentration is such that the taste of beer is similar to that of beer at most The hop aroma component is contained.
In this regard, as described in Table 3 of Non-Patent Document 1, 27 fragrance components were shown as hop-derived components that impart a characteristic scent to beer. Table 2 shows that beer contains β-caryophyllene (β-caryophyllene) at a concentration of 0.1 to 0.3 ppb, although it varies depending on the variety of hops.
In addition, Japanese Summary at the end of Non-Patent Document 2 describes that 27 kinds of fragrance components derived from hops remaining in beer existed, of which 19 kinds could be identified, and Table 1 on page 20 -1 shows a list of concentrations of 10 terpenoids in beer marketed in Japan, of which β-caryophyllene concentration is 0.19 μg / L, and Table 1 on page 25 No. -3 describes that the concentration of β-caryophyllene of the beer prototyped for the experiment varies depending on the variety of hops and is in the range of 0.1 to 0.3 μg / L.

JP 2012-29626 A

Tohru Kishimoto Vol. 104, No. 3, p157-169 “Hop-derived aroma component that gives a characteristic aroma to beer” Toru Kishimoto Kyoto University Doctoral Dissertation 2008 “Hop-derived aroma component that imparts a characteristic aroma to beer”

As mentioned above, it is necessary for the beverage to have a calming and relaxing effect, but it is not always required to relax in the living environment, but it activates (excites) the right brain. In some cases, it is required to deepen thinking.
In such a case, the drinks so far have the effect of relaxing the reverse as described above, or have been only to change the mood, so the right brain that is not such an effect is activated (excitement There was also a need to provide beverages intended to

As a result of intensive studies to solve the above problems, the present inventor has found that the above problems can be solved by adopting the following means.
1. A beverage containing 0.5 to 10 ppb of β-caryophyllene.
2. 2. The beverage according to 1, wherein the beverage is water, carbonated water, non-alcohol beer, or beer.
3. The beverage according to 1 and 2, which has a refreshing effect.
4). The manufacturing method of the drink which adds (beta) -caryophyllene so that a density | concentration may be 0.5-10ppb with respect to a drink.
5. 4. The method for producing a beverage according to 3, wherein the beverage is water, carbonated water, non-alcohol beer, or beer.

  According to the beverage of the present invention, it is possible to exert an effect of deepening thinking and refreshing by the excitement action of the right brain, which is completely different from the relaxation effect by the sedative action that the conventional drink had.

Effect on the right brain for each substance Effect on the right brain when β-caryophyllene is added to water or carbonated water Graph showing the 8.13 Hz frequency appearance rate of the right brain Effect on the right brain of adding β-caryophyllene-containing fragrance to water or carbonated water Effects on the right brain when β-caryophyllene is added to commercial non-alcoholic beers and commercial beers

The beverage of the present invention comprises a beverage and β-caryophyllene contained therein as follows. And the drink of this invention is demonstrated below.
(Β-caryophyllene)
As described in Non-Patent Document 2 above, β-caryophyllene itself is a substance derived from hops as a raw material of beer and contained in beer at a concentration of 0.3 ppb at most.
β-caryophyllene can be obtained by extraction from commercially available hop flavors, and the beverage of the present invention is obtained by adding this to beverages such as the following to a concentration of 0.5 to 10 ppb. be able to.
Therefore, for example, when β-caryophyllene is added to non-alcohol beer or beer that already contains β-caryophyllene, the total amount after addition is set to a concentration of 0.5 to 10 ppb.
In the beverage of the present invention, if the concentration of β-caryophyllene is less than 0.5 ppb, the activation of the right brain after drinking the beverage does not appear, and on the contrary, it is sedated. If the concentration exceeds 10 ppb, β -The ink-like flavor of caryophyllene becomes too strong, which may adversely affect the taste of the beverage.

(Beverage)
In the present invention, the target beverage containing β-caryophyllene to be 0.5 to 10 ppb may be a conventionally known beverage, water, flavored water, carbonated water, flavored carbonated water, non-alcoholic beer, Examples include beer, tea beverage, coffee beverage, tea beverage, fruit juice-containing beverage, juice, vegetable beverage, cocoa beverage, and milk beverage.
In the present invention, the other components that can be contained in these beverages may usually be components that can be contained in these beverages. For example, flavors, coloring agents, sweeteners, acidulants, spices, antioxidants, browning inhibitors. Etc. can be contained.

(Method for producing beverage of the present invention)
The method for producing the beverage of the present invention is not special, and β-caryophyllene is extracted from hop aroma components, hop extract, etc., and the concentration of β-caryophyllene in the above-mentioned known beverage is 0.00. It can be obtained by adding to a beverage or a raw material of the beverage so as to be 5 to 10 ppb.
The obtained beverage of the present invention can be filled in a known container that can be filled with beverages such as bottles, resin bottles such as PET, aluminum cans, steel cans, paper containers and the like.
In addition, a carbonated drink is mentioned as said well-known drink, and the manufacturing method of the drink of this invention is demonstrated.
As a method for producing a carbonated beverage, first, a normal method may be applied as a method for obtaining a carbonated beverage. Carbon dioxide gas is added to the beverage so that the gas volume is 1.0 to 4.0 vol%. This corresponds to an internal pressure of carbon dioxide gas at 20 ° C. of 0.3 to 2.8 kg / cm ² .
As an outline of the method for producing carbonated beverages, in water suitable for drinking water, a predetermined amount of β-caryophyllene and, if necessary, sweetener, acidulant (citric acid), minerals (calcium lactate, potassium chloride), Vitamin (Vitamin B group, Vitamin C, etc.), bitterness low calorie sweetener (stevia sweetener), perfume, antioxidant, etc. are sequentially added and prepared to prepare a beverage stock solution.
Before and after preparation of the beverage stock solution, it is deaerated and sterilized as necessary, and cooled.
Carbon dioxide gas is mixed in the obtained beverage stock solution so as to have a predetermined gas capacity, and then the container is filled. As a method for mixing carbon dioxide, for example, a beverage stock solution cooled to about 1 to 5 ° C. is sprayed into a tank held at a predetermined carbon dioxide pressure. The gas volume is adjusted by keeping the flow rate of the beverage stock solution constant and controlling the pressure in the tank.

(Measurement method of basic rhythm of brain rhythm)
For healthy adult subjects, the electroencephalogram at rest was measured, then 100 ml of each beverage was ingested, and the electroencephalogram 5 minutes after ingestion was measured. The measurement of the electroencephalogram was performed using an HSK central rhythm monitor system manufactured by Hito Sensing. The measured electroencephalogram was analyzed with the attached analysis software to obtain the right brain basic rhythm degree of each subject.

The right brain basic rhythm level is the magnitude (0 to 1) of the slope of the frequency fluctuation spectrum of the frontal α wave, and the right brain basic rhythm level correlates with the degree of psychological tension. Specifically, the right brain basic rhythm level approaches 1 as the psychological tension is alleviated.
For example, when (Right Brain Basic Rhythm Rhythm)> 0.5 indicates a more calmed state, and (Right Brain Basic Rhythm Rhythm) <0.5 indicates a more excited state.

Example 1
In Example 1, the influence on the right brain when drinking the drink which added these about several substances contained in a hop flavor was confirmed.
Using the four substances contained in hop fragrance (isobutyl isobutanoate, γ-terpinene, β-caryophyllene, geranyl acetate), and adding each substance in consideration of the weight ratio of these four substances contained in hop fragrance The amount was adjusted in consideration of the weight ratio and added to carbonated water (gas pressure 3.0 vol%). Seven subjects drank 100 ml of each of four types of carbonated water obtained by individually adding these substances, and the brain waves of the right brain before and after drinking were measured. The right brain basic rhythm rhythm degree (arousal feeling) before and after drinking was obtained from the measurement result of the electroencephalogram. Samples A to D of drinks taken by the subjects are as follows.
Sample A is 100ml of carbonated water containing 0.5ppb of isobutyl isobutanoate
Sample B is 100ml of carbonated water containing 10ppb of γ-terpinene
Sample C is 100 ml of carbonated water containing 1 ppb of β-caryophyllene
Sample D is 100ml carbonated water containing 30ppb gerayl acetate
These results are shown in FIGS.

According to the results shown in (A) to (D) of FIG. 1, when the carbonated water of samples (A) and (B) to which isobutyl isobutanoate or γ-terpinene was added was drunk, the right basal rhythm of rhythm was higher than before drinking. Although the level of arousal in the right brain is slightly more aroused, it is not almost a change.
Moreover, when the carbonated water of sample (D) was drunk, the basal rhythm of the brain was slightly higher than before drunk, and the arousal sensation in the right brain became closer to sedation.
On the other hand, when the carbonated water of the sample (C) to which β-caryophyllene according to the present invention was added was drunk, the right basal rhythm was clearly lowered and the arousal sensation in the right brain became closer to excitement than before drinking. . This result shows that by drinking a beverage containing β-caryophyllene, the activity of the right brain was more activated (excited), deeper thought and refreshed.

(Example 2)
In Example 2, the effect on the right brain of water and carbonated water and the effect on the right brain due to the addition amount of β-caryophyllene of carbonated water containing β-caryophyllene were confirmed. Seven test subjects swallowed 100 ml of these beverages, and the brain waves of the right brain before and after drinking were measured. The right brain basic rhythm rhythm degree (arousal feeling) before and after drinking was obtained from the measurement result of the electroencephalogram. Samples E to H of the drinks taken by the subjects are as follows.
Sample E is 100ml water with no addition
Sample F is 100ml carbonated water without any addition
Sample G is 100ml of carbonated water containing 0.25ppb of β-caryophyllene
Sample H is 100ml of carbonated water containing 0.5ppb of β-caryophyllene
These results are shown in (E) to (H) of FIG.

When drinking 100 ml of water, as shown in FIG. 2 (E), the effect of calming down appears before drinking, and when drinking 100 ml of carbonated water, as shown in FIG. It was a result of excitement.
As described above, according to FIG. 2 (G), which is a result of drinking 100 ml of carbonated water containing 0.25 ppb of β-caryophyllene instead of carbonated water that makes the activity of the right brain close to excitement, nothing is contained Contrary to the result shown in FIG. 2F when the carbonated water was not used, the right brain activity was slightly sedated.
However, according to the result shown in FIG. 2 (H) in which the amount of β-caryophyllene added was increased to 0.5 ppb and carbonated water was drunk, clearly, contrary to the result of adding 0.25 ppb to carbonated water. Right brain activity became more excited. This result shows that the activity of the right brain is sedated as predicted from (F) in FIG. 2 where the amount of β-caryophyllene added is 0 ppb and (G) in FIG. 2 which is the result of adding 0.25 ppb. This clearly shows the opposite effect. In other words, even if β-caryophyllene is added to the beverage so as to have a concentration of 0.25 ppb, the effect of activating (exciting) the right brain cannot be obtained, but by adjusting the concentration to 0.5 ppb, the right brain is It can be activated (excited). That is, it was clarified that beverages to which β-caryophyllene was added so as to have a concentration of 0.5 ppb in the beverage had a refreshing effect.

Furthermore, when measuring the result of FIG. 2 above, the 8-13 Hz frequency appearance rate of the right brain was measured. The result is shown in FIG.
Compared to samples E and F, when 100 ml of carbonated water sample G with a β-caryophyllene content of 0.25 ppb was drunk, the 8-13 Hz frequency appearance rate in the right brain decreased, but the β-caryophyllene content was reduced to 0. According to sample H of 5 ppb, on the contrary, the 8-13 Hz frequency appearance rate of the right brain is higher, obviously higher than carbonated water not containing β-caryophyllene, and the right brain has a higher appearance rate of 8-13 Hz frequency. A wave, that is, an alpha wave was generated.
This indicates that drinking a beverage containing 0.5 ppb or more of β-caryophyllene feels more pleasant excitement than simply excitement.

(Example 3)
In Example 3, the effect on the right brain when drinking a beverage in which β-caryophyllene-containing hop flavor was added to water and carbonated water was confirmed. Eight test subjects drank 100 ml of these beverages, and measured the electroencephalogram of the right brain before and after drinking. The right brain basic rhythm rhythm degree (arousal feeling) before and after drinking was obtained from the measurement result of the electroencephalogram. Samples I to L of beverages taken by the subjects are as follows.
Sample I is 100ml water with no addition
Sample J is 100ml carbonated water without any addition
Sample K is 100 ml of water with added hop perfume containing β-caryophyllene
Sample L is 100 ml of carbonated water to which β-caryophyllene-containing hop flavor is added.
According to the results of samples K and L, adding hop flavor to water or carbonated water results in 0.5 ppb of isobutyl isobutanoate, 10 ppb of γ-terpinene, 1 ppb of β-caryophyllene, and 30 ppb of gernyl acetate, respectively. Is done.
These results are shown in (I) to (L) of FIG.

As shown in (I) of FIG. 4, there was almost no effect on the right brain after drinking 100 ml of water. This tendency was the same when 100 ml of carbonated water was drunk as shown in FIG.
In contrast to these results, the result of drinking water containing 1 ppb of β-caryophyllene containing β-caryophyllene-containing hop fragrance shown in (K) of FIG. 4 and β-caryophyllene shown in (L) of FIG. The results of drinking carbonated water containing hop perfume and 1 ppb of β-caryophyllene indicate that the activity of the right brain was activated (excited) after drinking.
In addition, as can be seen from the overall results of Fig. 1 (C) and Fig. 2 (H), the right brain activation (excitement) tendency to carbonated water containing only β-caryophyllene instead of hop fragrance. It will not change.

Example 4
In Example 4, the influence on the right brain when drinking a beverage in which β-caryophyllene was added to non-alcohol beer (commercial product) and beer (commercial product) was confirmed. Two subjects drank 100 ml of these beverages, and the brain waves of the right brain before and after drinking were measured. The right brain basic rhythm rhythm degree (arousal feeling) before and after drinking was obtained from the measurement result of the electroencephalogram. Samples M to P of the beverage that the subject drank are as follows.
Sample M is non-alcoholic beer to which nothing is added (commercial product, β-caryophyllene concentration is 0.1 to 0.3 ppb at most considering the description of Non-Patent Document 2) 100 ml
Sample N is 100 ml of non-alcohol beer in which β-caryophyllene for 1.0 ppb is added to the non-alcohol beer of sample M (commercial product) to give a total concentration of 1.1 to 1.3 ppb.
Sample O is beer to which nothing is added (commercial product, β-caryophyllene concentration is 0.1 to 0.3 ppb at most considering the description of Non-Patent Document 2) 100 ml
Sample P is 100 ml of beer in which β-caryophyllene is added to 1.0 ppb of sample O beer (commercially available) to a total concentration of 1.1 to 1.3 ppb.
These results are shown in (M) to (P) of FIG.

When commercially available non-alcohol beer and commercially available beer were drunk, as shown in (M) and (O) of FIG. 5, the activity of the right brain became more sedated than before drinking. Since these commercially available non-alcohol beers and beers both use hops, according to the above Non-Patent Document 2, β-caryophyllene derived from hops contains at most 0.1 to 0.3 ppb. However, it was so sedative when drinking.
On the other hand, when 100 ml of samples (N) and (P) obtained by adding β-caryophyllene to 1.1 to 1.3 ppb with respect to each of a commercially available non-alcohol beer and a commercially available beer are drunk. , Both showed a tendency to excite, indicating that the activity of the right brain was activated (excited).

As can be understood from these examples, commercial non-alcohol beer and beer contain β-caryophyllene, but its concentration is low, and even when drinking a low-concentration beverage, the right brain activity is excited. No effect is seen, and therefore it is not more activated (excited). Rather, the results showed the effect of sedating the activity of the right brain.
On the other hand, according to the present invention, since the concentration of β-caryophyllene is as high as 0.5 to 10 ppb, it is opposite to the direction in which the activity of the right brain is sedated as compared with the low concentration beverage. It can be understood that it exerts an effect of activating (exciting) the activity of the right brain by demonstrating the excitatory action.

Claims (5)

  A beverage containing 0.5 to 10 ppb of β-caryophyllene.   The beverage according to claim 1, wherein the beverage is water, carbonated water, non-alcohol beer, or beer.   The beverage according to claim 1 or 2, which has a refreshing effect.   The manufacturing method of the drink which adds (beta) -caryophyllene so that a density | concentration may be 0.5-10ppb with respect to a drink.   The method for producing a beverage according to claim 3, wherein the beverage is water, carbonated water, non-alcohol beer, or beer.