JP2016149945A - Beverage - Google Patents
Beverage Download PDFInfo
- Publication number
- JP2016149945A JP2016149945A JP2015027566A JP2015027566A JP2016149945A JP 2016149945 A JP2016149945 A JP 2016149945A JP 2015027566 A JP2015027566 A JP 2015027566A JP 2015027566 A JP2015027566 A JP 2015027566A JP 2016149945 A JP2016149945 A JP 2016149945A
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- JP
- Japan
- Prior art keywords
- beverage
- extract
- acid
- blended
- present
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
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Abstract
Description
本発明は、大豆胚芽あるいはその抽出物と、アルドン酸二糖類を含有する飲料に関する。なお本発明の飲料は、特定保健用食品、保健機能食品、食品、医薬品および医薬部外品など、経口摂取の分野の飲料すべてを含み得る。 The present invention relates to a beverage containing soybean germ or an extract thereof and an aldonic disaccharide. The beverage of the present invention can include all beverages in the field of oral intake such as foods for specified health use, health functional foods, foods, pharmaceuticals and quasi drugs.
大豆胚芽抽出物にはイソフラボンが多く含まれていることが知られている。しかしながらイソフラボンは苦味を有することが知られている（特許文献１参照）。また大豆は、その独特の青臭さや塩味を有するため、栄養機能性よりも嗜好性を重視する消費者にとっては商品選択の障壁となっている。新たな消費者の獲得および健康素材として無理なく常用するためには、大豆の不快な味や臭いの低減は非常に重要な課題となっている（特許文献２参照）。 It is known that soy germ extract is rich in isoflavones. However, isoflavones are known to have a bitter taste (see Patent Document 1). In addition, since soybean has a unique blue odor and salty taste, it is a barrier to product selection for consumers who place emphasis on preference over nutritional functionality. Reducing the unpleasant taste and odor of soybeans has become a very important issue in order to acquire new consumers and to use it as a health material without difficulty (see Patent Document 2).
そこで、豆臭のマスキング方法として、例えば、パラチノースの添加による風味改善（特許文献３参照）、パノースの添加による不快臭低減方法（特許文献４参照））、酵母エキスの添加による豆乳臭の抑制（特許文献５参照）、ぶどう果皮抽出物による風味改善（特許文献６参照）などの提案がなされている。しかし、これらの方法はいずれも、大豆臭のマスキング効果が不十分であるか、あるいは、マスキング剤自身の風味が強く出てしまうため、実用上十分なものとは言えなかった。 Therefore, as a masking method for bean odor, for example, flavor improvement by adding palatinose (see Patent Document 3), unpleasant odor reducing method by adding panose (see Patent Document 4)), suppression of soybean milk odor by adding yeast extract ( The proposal of the flavor improvement by the grape skin extract (refer patent document 6) etc. is made | formed. However, none of these methods is practically sufficient because the masking effect of soybean odor is insufficient or the flavor of the masking agent itself is strong.
また、アルドン酸二糖類のカルシウム塩は、食品の煮崩れ防止剤（特許文献７参照）や、パンの老化抑制剤（特許文献８参照）等の用途が知られている。 In addition, calcium salts of aldonic disaccharides are known to be used as food anti-boilers (see Patent Document 7) and bread aging inhibitors (see Patent Document 8).
大豆胚芽抽出物を配合した飲料における、苦味及び青臭さを改善し、清涼感を有する飲料を提供することを課題とする。 It is an object of the present invention to provide a beverage having a refreshing feeling by improving bitterness and blue odor in a beverage containing a soybean germ extract.
本発明者らは、かかる課題について鋭意検討した結果、大豆胚芽あるいはその抽出物を配合した飲料にアルドン酸二糖を配合することによって、前述の課題を解決できることを見出し、本発明を完成させた。 As a result of intensive studies on such problems, the present inventors have found that the above-mentioned problems can be solved by blending aldonic acid disaccharide with a beverage blended with soybean germ or an extract thereof, and completed the present invention. .
すなわち、本発明は以下の態様を有する。
（１）大豆胚芽あるいはその抽出物と、アルドン酸二糖を含有する飲料。
（２）さらにコラーゲンペプチドを含有する（１）記載の飲料。
That is, this invention has the following aspects.
(1) A beverage containing soybean germ or an extract thereof and aldonic disaccharide.
(2) The beverage according to (1), further comprising a collagen peptide.
本発明は、大豆胚芽あるいはその抽出物を配合した飲料における、苦味及び青臭さを改善し、清涼感を付与する効果を有する。 INDUSTRIAL APPLICATION This invention has the effect which improves the bitterness and blue odor in the drink which mix | blended soybean germ or its extract, and provides a refreshing feeling.
以下本発明を実施するための形態を説明する。 Hereinafter, modes for carrying out the present invention will be described.
本発明の飲料は、大豆胚芽あるいはその抽出物と、アルドン酸を必須成分とする。 The beverage of the present invention contains soybean germ or an extract thereof and aldonic acid as essential components.
大豆胚芽は、生のままでも、大豆胚芽油を抽出した残渣を用いてもよい。 The soybean germ may be raw or a residue obtained by extracting soybean germ oil.
またその抽出物を用いる場合、その抽出は、任意の抽出溶媒に所定時間浸漬して行うことができる。抽出溶媒は、必要に応じて加熱してもよい。あるいは、超臨界流体や亜臨界流体を用いた抽出方法でも行うことができる。抽出効率を上げるため、撹拌したり抽出溶媒中でホモジナイズしたりしてもよい。抽出温度としては、５℃程度から抽出溶媒の沸点以下の温度とするのが適切である。抽出時間は、抽出溶媒の種類や抽出温度によっても異なるが、１時間〜１４日間程度とするのが適切である。 When the extract is used, the extraction can be performed by immersing in an arbitrary extraction solvent for a predetermined time. The extraction solvent may be heated as necessary. Alternatively, extraction can be performed using a supercritical fluid or a subcritical fluid. In order to increase the extraction efficiency, stirring or homogenization in an extraction solvent may be performed. The extraction temperature is suitably about 5 ° C. to the boiling point of the extraction solvent. The extraction time varies depending on the type of extraction solvent and the extraction temperature, but is suitably about 1 hour to 14 days.
抽出溶媒としては、水の他、メタノール、エタノール、プロパノール、イソプロパノール等の低級アルコール；１，３−ブチレングリコール、プロピレングリコール、ジプロピレングリコール、グリセリン等の多価アルコール；エチルエーテル、プロピルエーテル等のエーテル類；酢酸ブチル、酢酸エチル等のエステル類；アセトン、エチルメチルケトン等のケトン類などの溶媒を用いることができる。これらは、単独で用いられるほか、任意の２種以上を組み合わせて用いてもよい。生理食塩水、リン酸緩衝液、リン酸緩衝生理食塩水等を用いてもよい。さらに、水や二糖化炭素、エチレン、プロピレン、エタノール、メタノール、アンモニアなどの１種又は２種以上の超臨界液体や亜臨界液体を用いてもよい。 As an extraction solvent, in addition to water, lower alcohols such as methanol, ethanol, propanol and isopropanol; polyhydric alcohols such as 1,3-butylene glycol, propylene glycol, dipropylene glycol and glycerin; ethers such as ethyl ether and propyl ether Solvents such as esters; esters such as butyl acetate and ethyl acetate; ketones such as acetone and ethyl methyl ketone can be used. These may be used alone or in combination of any two or more. Saline, phosphate buffer, phosphate buffered saline, and the like may be used. Furthermore, you may use 1 type, or 2 or more types of supercritical liquids and subcritical liquids, such as water, disaccharide carbon, ethylene, propylene, ethanol, methanol, ammonia.
大豆胚芽の上記溶媒による抽出物は、そのままでも使用することができるが、一定期間そのまま静置して熟成させて用いてもよいし、濃縮、乾固した物を水や極性溶媒に再度溶解して使用することもできる。或いは、これらの生理作用を損なわない範囲で、脱色、脱臭、脱塩等の精製処理や、カラムクロマトグラフィー等による分画処理を行った後に用いてもよい。大豆胚芽の前記抽出物やその処理物及び分画物は、各処理及び分画後に凍結乾燥し、用時に溶媒に溶解して用いることもできる。また、リポソーム等のベシクルやマイクロカプセル等に内包させて用いることもできる。 The extract of soybean germ with the above solvent can be used as it is, but it can be left standing for a certain period of time and aged, or the concentrated and dried product can be dissolved again in water or a polar solvent. Can also be used. Alternatively, it may be used after performing purification treatment such as decolorization, deodorization, desalting, etc., or fractionation treatment by column chromatography or the like, as long as these physiological functions are not impaired. The extract of soybean germ, its processed product and fractions can be freeze-dried after each treatment and fractionation and dissolved in a solvent at the time of use. It can also be used by encapsulating in vesicles such as liposomes or microcapsules.
大豆胚芽は、飲料への配合しやすさから、その抽出物を用いることが好ましい。また大豆胚芽抽出物を得る際には、イソフラボン類の抽出しやすさから、水、特に熱水抽出物を用いることが最も好ましい。 It is preferable to use an extract of soybean germ because of its ease of incorporation into beverages. Moreover, when obtaining a soybean germ extract, it is most preferable to use water, particularly a hot water extract, from the viewpoint of easy extraction of isoflavones.
大豆胚芽あるいはその抽出物の飲料への配合量は、特に限定されないが、飲料１００ｍL当たり、１０ｍｇ〜１０００ｍｇ、さらには１０ｍｇ〜５００ｍｇが好ましい。１０００ｍｇを超えて配合すると、青臭さや苦味がマスキングできない場合がある。１０ｍｇ未満の配合では、大豆摂取により期待される効果が発揮されない場合がある。 The blending amount of the soybean germ or the extract thereof in the beverage is not particularly limited, but is preferably 10 mg to 1000 mg, more preferably 10 mg to 500 mg per 100 mL of the beverage. When it exceeds 1000 mg, blue odor and bitterness may not be masked. When the amount is less than 10 mg, the expected effect due to ingestion of soybean may not be exhibited.
本発明に用いるアルドン酸二糖類としては、４−Ｏ−α−Ｄ−グルコピラノシル−Ｄ−グルコン酸、４−Ｏ−β−Ｄ−ガラクトピラノシル−Ｄ−グルコン酸、４−Ｏ−β−Ｄ−グルコピラノシル−Ｄ−グルコン酸等が例示される。これらのなかでも４−Ｏ−β−Ｄ−ガラクトピラノシル−Ｄ−グルコン酸を用いることが、イソフラボン及びその配糖体の臭気を改善する効果の点から好ましい。アルドン酸二糖類はその塩として用いることもできる。塩としてはカルシウム塩、ナトリウム塩、カリウム塩、マグネシウム塩、鉄塩、亜鉛塩、等が挙げられるが、カルシウム塩を用いることが、栄養強化並びに飲料への溶解性の観点から好ましい。 As aldonic disaccharides used in the present invention, 4-O-α-D-glucopyranosyl-D-gluconic acid, 4-O-β-D-galactopyranosyl-D-gluconic acid, 4-O-β- Examples thereof include D-glucopyranosyl-D-gluconic acid. Among these, 4-O-β-D-galactopyranosyl-D-gluconic acid is preferably used from the viewpoint of improving the odor of isoflavones and glycosides thereof. Aldonic acid disaccharides can also be used as salts thereof. Examples of the salt include calcium salt, sodium salt, potassium salt, magnesium salt, iron salt, zinc salt, and the like, but it is preferable to use calcium salt from the viewpoint of nutritional enhancement and solubility in beverages.
アルドン酸二糖の飲料への配合量は、特に限定されない。大豆胚芽あるいはその抽出物とアルドン酸二糖の配合比率は質量比で１：５〜１０：１の範囲であることが好ましい。大豆胚芽あるいはその抽出物とアルドン酸二糖の配合量が上記範囲を超えると、マスキング効果や味のバランスが崩れる場合がある。 The compounding quantity to the drink of aldonic disaccharide is not specifically limited. The blending ratio of soybean germ or an extract thereof and aldonic disaccharide is preferably in the range of 1: 5 to 10: 1 by mass ratio. When the blending amount of soybean germ or its extract and aldonic acid disaccharide exceeds the above range, the balance of masking effect and taste may be lost.
本発明の飲料は、コラーゲンペプチドを配合することができる。 The beverage of the present invention can contain a collagen peptide.
本発明に用いるコラーゲンペプチドとは、動物の骨や皮に多く含まれるたんぱく質であるコラーゲンを加熱・変性させて得られるゼラチンや、それをさらに酸やアルカリあるいは酵素等で加水分解させたコラーゲンペプチドをいう。本発明においてコラーゲンは、由来生物（豚、牛、魚など）や製法（酸処理、アルカリ処理など）に関して特に限定されずに使用することができる。例えば動物としては、牛や豚、鶏などの動物の骨や皮、鮭、マグロ、ティラピア等の魚の皮、鱗を用いることができる。
本発明に用いるコラーゲンペプチドの平均分子量は特に限定されないが、飲料への可溶性の点から平均分子量が２万以下のものを用いることが好ましく、さらには平均分子量が５０００未満のものを用いることが好ましい。
The collagen peptide used in the present invention is gelatin obtained by heating and denaturing collagen, which is a protein that is abundant in animal bones and skins, and collagen peptide obtained by further hydrolyzing it with acid, alkali or enzyme. Say. In the present invention, collagen can be used without any particular limitation with respect to derived organisms (pigs, cows, fish, etc.) and production methods (acid treatment, alkali treatment, etc.). For example, as animals, bones and skins of animals such as cows, pigs and chickens, and skins and scales of fish such as salmon, tuna and tilapia can be used.
The average molecular weight of the collagen peptide used in the present invention is not particularly limited, but preferably has an average molecular weight of 20,000 or less from the viewpoint of solubility in beverages, and more preferably has an average molecular weight of less than 5,000. .
本発明の飲料はｐＨを５未満に調整して用いることが好ましい。ｐＨ調整剤としてはフィチン酸、クエン酸、グルコン酸、コハク酸、酢酸、酒石酸、乳酸、フマル酸、リンゴ酸などの有機酸、塩酸、リン酸などの無機酸、レモン果汁、リンゴ果汁などの酸性を呈する果汁と併用して調整してもよい。 The beverage of the present invention is preferably used by adjusting the pH to less than 5. pH adjusters include phytic acid, citric acid, gluconic acid, succinic acid, acetic acid, tartaric acid, organic acids such as lactic acid, fumaric acid and malic acid, inorganic acids such as hydrochloric acid and phosphoric acid, and acidic acids such as lemon juice and apple juice You may adjust together with the fruit juice which exhibits.
本発明の飲料はｐＨを５未満、好ましくは２〜５、更に好ましくは２．３〜４．５に調整することが好ましい。ｐＨが５以上の場合、微生物汚染の危険性が高まる場合がある。ｐHが２未満の場合、酸味が強すぎて服用時に刺激を感じる場合がある。 The beverage of the present invention is preferably adjusted to a pH of less than 5, preferably 2 to 5, more preferably 2.3 to 4.5. When the pH is 5 or more, the risk of microbial contamination may increase. If the pH is less than 2, the acidity may be too strong and irritation may be felt during taking.
本発明の飲料には、ビタミン類を配合することができる。かかるビタミン類としては、飲料に配合し得るビタミンであれば特に限定されない。例えばアスコルビン酸若しくはその誘導体並びにそれらの塩から選ばれる１種又は２種以上のビタミンＣ類、チアミン若しくはその誘導体並びにそれらの塩から選ばれる１種又は２種以上のビタミンＢ１類、リボフラビン若しくはその誘導体並びにそれらの塩類から選ばれる１種又は２種以上のビタミンＢ２類、ナイアシン、パントテン酸、ピリドキシン若しくはその誘導体並びにそれらの塩から選ばれる１種または2種以上のビタミンＢ６類などが例示される。 Vitamins can be blended in the beverage of the present invention. Such vitamins are not particularly limited as long as they are vitamins that can be blended in beverages. For example, one or more vitamin Cs selected from ascorbic acid or derivatives thereof and salts thereof, thiamine or derivatives thereof and one or more vitamin B1 species selected from salts thereof, riboflavin or derivatives thereof Examples thereof include one or more vitamin B2 selected from salts thereof, niacin, pantothenic acid, pyridoxine or derivatives thereof, and one or more vitamin B6 selected from salts thereof.
本発明の飲料には、アミノ酸、コラーゲンペプチド以外のペプチド、タンパク質を配合することができる。かかるアミノ酸、コラーゲンペプチド以外のペプチド、タンパク質としては保健機能食品、食品、医薬品および医薬部外品の分野に利用しうるものであれば特に限定されない。例えばアミノ酸としては、バリン、ロイシン、イソロイシン、グルタミン、アスパラギン酸、グルタミン酸、プロリン、システイン、リジン、スレオニン、アスパラギン、フェニルアラニン、セリン、メチオニン、グリシン、チロシン、ヒスチジン、トリプトファン、シスチン、テアニンなどが例示される。ペプチド、タンパク質としては、例えばコラーゲン及びその加水分解物、エラスチン及びその加水分解物などが例示される。 The beverage of the present invention can contain amino acids, peptides other than collagen peptides, and proteins. Such peptides and proteins other than amino acids and collagen peptides are not particularly limited as long as they can be used in the fields of health functional foods, foods, pharmaceuticals and quasi drugs. Examples of amino acids include valine, leucine, isoleucine, glutamine, aspartic acid, glutamic acid, proline, cysteine, lysine, threonine, asparagine, phenylalanine, serine, methionine, glycine, tyrosine, histidine, tryptophan, cystine, theanine, etc. . Examples of peptides and proteins include collagen and its hydrolyzate, elastin and its hydrolyzate, and the like.
本発明の飲料には、甘味料を配合することができる。かかる甘味料としては保健機能食品、食品、医薬品および医薬部外品の分野に利用しうる甘味料であれば特に限定されず、白砂糖、グラニュー糖、和三盆、黒糖、三温糖などの砂糖、蜂蜜、メープルシロップ、糖蜜、水飴、ブドウ糖、果糖、麦芽糖、ブドウ糖果糖液糖、還元麦芽糖水飴、粉飴、還元澱粉糖化物、エリスリトール、マルトーストレハロース、マルチトール、パラチノース、キシリトール、ソルビトール、甘草抽出物、ステビア抽出物及び／又はその精製物、羅漢果抽出物、ソーマチン、モネリン、ミラクリン、アスパルテーム、アセスルファムカリウム、スクラロース、サッカリン及び／又はその塩、ズルチン、ネオテームなどが挙げられる。これらの甘味料は、１種を単独で若しくは２種以上を組み合わせて用いることができる。 A sweetener can be mix | blended with the drink of this invention. Such sweeteners are not particularly limited as long as they are sweeteners that can be used in the fields of health functional foods, foods, pharmaceuticals, and quasi drugs, and sugars such as white sugar, granulated sugar, Japanese sanbon, brown sugar, and three-warm sugar. , Honey, maple syrup, molasses, starch syrup, glucose, fructose, maltose, glucose fructose syrup, reduced maltose starch syrup, flour koji, reduced starch saccharified, erythritol, maltose rehalose, maltitol, palatinose, xylitol, sorbitol, licorice extract Stevia extract and / or purified product thereof, Rahan fruit extract, thaumatin, monelin, miraculin, aspartame, acesulfame potassium, sucralose, saccharin and / or a salt thereof, dulcin, neotame and the like. These sweeteners can be used singly or in combination of two or more.
本発明の飲料は、増粘剤を配合して、ゼリー状飲料として用いることもできる。かかる増粘剤としては保健機能食品、食品、医薬品および医薬部外品の分野に利用しうる増粘剤であれば特に限定さない。例えば寒天、ローカストビーンガム、グアーガム、カラギーナン、キサンタンガム、タマリンド種子多糖類、ジェランガム、脱アシル型ジェランガム、未加工でんぷん、加工でんぷん、ペクチン、タラガム等が挙げられる。 The beverage of the present invention can also be used as a jelly-like beverage by blending a thickener. Such a thickener is not particularly limited as long as it can be used in the fields of health functional foods, foods, pharmaceuticals, and quasi drugs. Examples include agar, locust bean gum, guar gum, carrageenan, xanthan gum, tamarind seed polysaccharide, gellan gum, deacylated gellan gum, raw starch, processed starch, pectin, tara gum and the like.
本発明の飲料には、通常保健機能食品、食品、医薬品および医薬部外品の分野の飲料に用いることが可能な成分、例えば、上記以外のビタミン類、有機酸類、無機酸類、生薬、着色料、香料、保存剤、増粘剤、オリゴ糖類、多糖類、などの他、キトサン化合物、栄養強化成分、滋養強壮成分などを適時選択して配合することができ、飲料製造の常法により製造することができる。 In the beverage of the present invention, ingredients that can be used for beverages in the fields of normal health functional foods, foods, pharmaceuticals and quasi drugs, such as vitamins, organic acids, inorganic acids, herbal medicines, coloring agents other than those described above , Perfumes, preservatives, thickeners, oligosaccharides, polysaccharides, etc., as well as chitosan compounds, nutrient enhancement ingredients, nutritional tonic ingredients, etc. be able to.
本発明の飲料は通常の液状又はゼリー状の飲料であり、炭酸タイプの液状又はゼリー状飲料であってもよい。 The beverage of the present invention is a normal liquid or jelly beverage, and may be a carbonate type liquid or jelly beverage.
以下、実施例により本発明を具体的に説明するが、これにより本発明の範囲が限定されるものではない。 EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but the scope of the present invention is not limited thereby.
まず、アルドン酸二糖による大豆胚芽の味覚への影響を検討した。表１に示す成分を含有する飲料を調製し、味認識装置ＴＳ−５０００Ｚ (株式会社インテリジェントセンサーテクノロジー製)を用いて、味覚の変化を確認した。結果を表２に示す。 First, the effect of aldonic disaccharide on the taste of soybean germ was examined. Beverages containing the ingredients shown in Table 1 were prepared, and changes in taste were confirmed using a taste recognition device TS-5000Z (manufactured by Intelligent Sensor Technology Co., Ltd.). The results are shown in Table 2.
表２に示した通り、大豆胚芽抽出物とアルドン酸二糖を併用した実施例１は、さわやかな酸味を有し、苦味、青臭さに由来する旨味（先味）、清涼感の関係する塩味が減少した。 As shown in Table 2, Example 1 in which the soybean germ extract and aldonic acid disaccharide were used in combination has a refreshing acidity, bitterness, umami (a prior taste) derived from a blue odor, and a salty taste related to a refreshing feeling. Decreased.
表３〜６に示す処方によって本発明の実施例にかかる飲料を調製した。飲料はクエン酸によりｐＨを３．９に、総量を１００ｍＬとなるように精製水で、それぞれ調整した。また、同時に４−Ｏ−β−Ｄ−ガラクトピラノシル−Ｄ−グルコン酸含有乳糖発酵物を乳糖に置換した比較例を調製し、下記の官能評価を行った。結果を表３〜６に合わせて示す。なお、以下の実施例においてコラーゲンペプチドとしては魚由来の平均分子量２０００のものを用いた。 The drink concerning the Example of this invention was prepared by the prescription shown to Tables 3-6. The beverage was adjusted with purified water so that the pH was 3.9 and the total amount was 100 mL with citric acid. Moreover, the comparative example which substituted 4-O- (beta) -D-galactopyranosyl-D-gluconic acid containing lactose fermented material simultaneously with lactose was prepared, and the following sensory evaluation was performed. The results are shown in Tables 3-6. In the following examples, a collagen peptide having an average molecular weight of 2000 derived from fish was used.
［官能評価方法］
本発明の実施例、比較例にかかる飲料について、各実施例と４−Ｏ−β−Ｄ−ガラクトピラノシル−Ｄ−グルコン酸含有乳糖発酵物を配合していない比較例の２点評価で、「大豆由来の青臭さがない」、「苦味がない」、「清涼感が高い」の３項目を比較評価した。結果を表に示す。
[Sensory evaluation method]
About the drink concerning the Example of this invention and a comparative example, by two-point evaluation of each example and the comparative example which does not mix | blend 4-O- (beta) -D-galactopyranosyl-D-gluconic acid containing fermented lactose. Three items, “no soy-derived blue odor”, “no bitterness”, and “high refreshment” were evaluated. The results are shown in the table.
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| JP2013124221A (en) * | 2011-12-13 | 2013-06-24 | Jnc Corp | Bone metabolism improver |
| JP2014054202A (en) * | 2012-09-11 | 2014-03-27 | Ito En Ltd | Green tea-based beverage and production method thereof |
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