JP2018201345A - Composition containing liver hydrolyzate and houttuynia cordata extract - Google Patents

Abstract

To provide a liquid composition containing a liver hydrolyzate in which an unpleasant odor and an impure taste typical of the liver hydrolyzate are reduced and which can be easily ingested.SOLUTION: A liquid composition containing a liver hydrolyzate of this invention includes the liver hydrolyzate and a Houttuynia Cordata (Dokudami) extract such that the Dokudami extract calculated in terms of original raw medicine is included in a ratio of 21.7-6500 pts.mass relative to 100 pts.mass of the liver hydrolyzate and has a pH value of 4.0 or less.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a liver hydrolyzate-containing liquid composition with reduced unpleasant odor and miscellaneous taste peculiar to liver hydrolyzate.

  Liver hydrolyzate is a hydrolyzate of livers such as cattle and pigs, and is known to have an action of improving liver function and promoting metabolism of acetaldehyde in the body when ingesting alcohol. For this reason, liver hydrolysates are used in medicines and nutritional supplements (supplements) for the purpose of preventing and reducing hangovers, nutritional tonics, improving anemia, and rough skin. It is provided in the form of beverages such as drinks and internal liquids that can be ingested (Patent Document 1, etc.). However, since the liver hydrolyzate is based on the liver of the living organism, there is a raw odor, a burning sensation, a umami taste, and a feeling of aftertaste that is unique to meat. When liver hydrolyzate is used in beverages, However, there is a problem that unpleasant odor and miscellaneous taste peculiar to these liver hydrolysates are felt and it is difficult to take them.

As means for suppressing the unpleasant taste and odor peculiar to organ preparations containing liver hydrolysates, it has been proposed to blend sodium L-aspartate and plum or citrus flavors (Patent Document 2). ) The masking effect of the extraordinary flavor was not sufficient. Patent Document 3 discloses that an unpleasant odor and miscellaneous taste peculiar to liver hydrolyzate are reduced by blending turmeric extract at a predetermined ratio and adjusting the pH within a predetermined range.
On the other hand, dokudami (juyaku) extract is known as a herbal medicine component (Patent Document 4 etc.).

JP 2013-95670 A JP-A-5-163154 Japanese Patent No. 5595614 International Publication WO03 / 024466

  An object of the present invention is to provide a liver hydrolyzate-containing liquid composition that is reduced in the unpleasant odor and miscellaneous peculiarity of liver hydrolyzate and is easy to take.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have reduced the unpleasant odor and miscellaneous taste peculiar to liver hydrolysates by blending liver hydrolyzate and dokudami extract in a predetermined ratio. The present inventors have found that a liquid composition that can be easily ingested can be provided, and have completed the present invention.

Specifically, the present invention provides the following inventions.
(1) A docami extract obtained by converting a liver hydrolyzate and a docami extract into a crude drug equivalent to 100 parts by mass of the liver hydrolyzate in a ratio of 21.7 to 6500 parts by mass, and a pH of 4.0. A liver hydrolyzate-containing liquid composition which is:
(2) A packaged beverage containing the liquid composition according to (1).
(3) The process which mix | blends a liver hydrolyzate and dokudami extract with a raw material liquid so that the ratio of 21.7-6500 mass parts of dokudami extract which converted the crude drug with respect to 100 mass parts of liver hydrolysates may be set. A method for producing a liver hydrolyzate-containing liquid composition having a pH of 4.0 or less.
(4) In the raw material liquid containing liver hydrolyzate, dokudami extract is blended so that the ratio of 21.7 to 6500 parts by weight of dokudami extract in terms of active ingredient is based on 100 parts by weight of liver hydrolyzate. The method of reducing the unpleasant odor and miscellaneous taste of a liquid composition containing a liver hydrolyzate.

  ADVANTAGE OF THE INVENTION According to this invention, the unpleasant odor and miscellaneous taste peculiar to a liver hydrolyzate are reduced, and the liver hydrolyzate containing liquid composition easy to ingest is provided.

The evaluation score in the sensory test of the beverage composition of Example 1 (6500 parts by weight of Dokudami extract / 100 parts by weight of liver hydrolyzate, pH 3.6) and Comparative Example 1 (liver hydrolyzate only, pH 3.6) is shown. . Evaluation score in the sensory test of the beverage composition of Example 2 (Dokudami extract 21.7 parts by weight / 100 parts by weight of liver hydrolyzate, pH 3.6) and Comparative Example 2 (liver hydrolyzate only, pH 3.6) Indicates. Evaluation score in sensory test of beverage composition of Example 3 (54.2 parts by weight of wolfberry extract / 100 parts by weight of liver hydrolyzate, pH 3.6) and Comparative Example 2 (only liver hydrolyzate, pH 3.6) Indicates. The evaluation score in the sensory test of the beverage composition of Example 4 (108 parts by weight of Dokudami extract / 100 parts by weight of liver hydrolyzate, pH 3.6) and Comparative Example 2 (liver hydrolyzate only, pH 3.6) is shown. . The evaluation score in the sensory test of the beverage composition of Example 5 (217 parts by weight of Dokudami extract / 100 parts by weight of liver hydrolyzate, pH 3.6) and Comparative Example 2 (liver hydrolyzate only, pH 3.6) is shown. . Example 4 (108 parts by weight of Dokudami extract / 100 parts by weight of liver hydrolyzate, pH 3.6), Example 6 (108 parts by weight of Dokudami extract / 100 parts by weight of liver hydrolyzate, pH 3.0), Example 7 ( The evaluation score in the sensory test of the beverage composition of 108 parts by weight of dokudami extract / 100 parts by weight of liver hydrolyzate, pH 4.0) and Comparative Example 2 (liver hydrolyzate only, pH 3.6) is shown. Example 4 (108 parts by weight of Dokudami extract / 100 parts by weight of liver hydrolyzate, pH 3.6), Comparative Example 2 (liver hydrolyzate only), Comparative Example 3 (liver hydrolyzate and grapefruit flavor), Comparative Example 4 The evaluation score in the sensory test of the beverage composition of (liver hydrolyzate and tencha extract) and comparative example 5 (liver hydrolyzate and matcher extract) is shown.

1. Liver hydrolyzate In the present invention, the liver hydrolyzate refers to a decomposition product obtained by decomposing the liver of an animal such as a cow or pig using a digestive enzyme (proteolytic enzyme). The liver hydrolyzate is also referred to as liver hydrolyzate or liver extract, and the liver hydrolyzate of the present invention is a concept including those expressed as liver hydrolyzate and liver extract.

2. Dokudami Extract In the present invention, the Dokudami Extract can be obtained by extracting water from a Dokudami using a water-soluble solvent and volatilizing the extraction solvent by heating and / or reducing pressure. Examples of the water-soluble solvent used here include water-soluble organic solvents such as alcohol and water, and a mixed solvent of water and a water-soluble organic solvent may be used.

3. Ratio of Liver Hydrolyzate and Dokudami Extract The mixing ratio of liver hydrolyzate and Dokudami extract in the liquid composition of the present invention was 21.7% of Dokudami Extract converted to the active ingredient with respect to 100 parts by mass of liver hydrolyzate. It is preferably ˜6500 parts by mass, more preferably 50 to 500 parts by mass, and particularly preferably 50 to 200 parts by mass.

  When the blending ratio of the liver hydrolyzate and the Dokudami extract is within this range, the unpleasant odor and miscellaneous taste peculiar to the liver hydrolyzate are not felt, and the flavor and taste of the liver hydrolyzate-containing liquid composition are good. Can be. Here, the unpleasant odor and miscellaneous taste peculiar to the liver hydrolyzate refer to the raw odor peculiar to meat, the charcoal peculiar feeling of meat, the peculiar taste of meat, and the residual feeling of the aftertaste peculiar to meat.

  Moreover, the compounding quantity of the liver hydrolyzate and a docami extract in the liquid composition of this invention will not be specifically limited as long as it is the range of said compounding ratio. For example, the compounding amount of the liver hydrolyzate can be exemplified by 0.01 to 2.0% by mass, preferably 0.1 to 1.0% by mass, with respect to the total amount of the composition, It can determine so that it may become said compounding ratio with respect to the compounding quantity of a hydrolyzate.

4). Other components Although the liquid composition of this invention mix | blends said liver hydrolyzate and a Dokudami extract in water, you may further contain one or several other components. The other components are components that are acceptable in the final form such as foods and drinks and pharmaceuticals, and are not particularly limited as long as they can be taken orally. For example, sweeteners, cyclic oligosaccharides, acidulants, Examples thereof include viscous agents, vitamins, fragrances, spice extracts, antioxidants, and emulsifiers.

  Examples of the sweetener include sugars such as sucrose, fructose, glucose, liquid sugar and honey, and high-intensity sweeteners such as sucralose, acesulfame potassium, thaumatin, aspartame and stevia.

  Examples of the acidulant include malic acid, gluconic acid, tartaric acid, lactic acid, phosphoric acid, and salts thereof in addition to citric acid.

  Thickeners include gellan gum, fermented cellulose, xanthan gum, gum arabic, tamarind gum, guar gum, locust bean gum, karaya gum, tara gum, agar, gelatin, pectin, soy polysaccharide, CMC (carboxymethylcellulose), carrageenan, microcrystalline cellulose And alginic acid propylene glycol ester.

  Examples of vitamins include vitamin C, vitamin B1, vitamin B6, vitamin E, niacin, inositol, and the like.

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

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

  Examples of the spice extract include turmeric extracts such as turmeric extract and turmeric pigment. Turmeric extract refers to a water-soluble turmeric extract containing bisaclone. Turmeric pigment refers to an oil-soluble turmeric extract containing curcuminoids. A turmeric extract and a turmeric pigment may be used in combination.

  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 of liquid composition
The pH of the liquid composition of the present invention is preferably pH 4.0 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 4.0, there is a problem that the effect of reducing the unpleasant odor and miscellaneous taste peculiar to the liver hydrolyzate cannot be obtained. Moreover, when the composition of this invention is a form of a soft drink, the upper limit of the said pH value can be made into pH less than 4.0. 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.

  Adjustment of pH of the composition of this invention is performed by mixing the said raw material and adding a sour agent suitably as needed. As the acidulant, the above-mentioned generally used organic or inorganic edible acids or salts thereof may be used. The amount of acidulant used is not particularly limited as long as it can be set to a desired pH and does not affect the flavor of the composition.

  The liquid composition of the present invention may be provided as a liquid food (beverage) or a liquid pharmaceutical for oral administration (internal liquid), but is preferably a beverage. The beverage may be a carbonated beverage containing carbonic acid or a jelly beverage containing a gelling agent (starch, agar, thickener, etc.) depending on palatability.

6). Method for Producing Liquid Composition The liquid composition of the present invention is a composition based on water, and can be produced by mixing each of the above components with water. The method for producing the liquid composition of the present invention only needs to include at least a step of blending the liver hydrolyzate and the docami extract into the raw material liquid so as to have the above ratio in the final liquid composition. Follow the normal method for making beverages. The raw material liquid containing each component was adjusted to pH 4.0 or lower as necessary, sterilized by heating to 65 to 100 ° C., and sterilized by heat sterilization by filling and sealing in a beverage container. It can be set as a container-packed liquid composition product.

  Examples of the beverage container include a polyethylene terephthalate (PET) container, a metal can, a paper container combined with a metal foil or a plastic film, and a glass bottle, and the form of the container is not particularly limited. The capacity of the container is not particularly limited, but can be, for example, 100 ml to 500 ml (typically 100 ml, 150 ml, 200 ml, 250 ml, 300 ml, 350 ml, 400 ml, 450 ml or 500 ml). The means for accommodating the liquid composition in the container is arbitrary.

  The liquid composition of the present invention is a liver hydrolyzate-containing composition with reduced unpleasant odor and miscellaneous taste peculiar to liver hydrolysates. The liquid composition of the present invention is used, for example, as a food / beverage composition or a pharmaceutical composition having an action to reduce so-called hangover symptoms (particularly, head sensation, feeling of residual alcohol, stomach discomfort) upon waking up after alcohol consumption it can.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but these examples do not limit the present invention.

1. Preparation of test beverages Each test beverage was mixed with ingredients other than water (powder raw material) in the blending amounts shown in Tables 1 and 2, and then added and dissolved in water. It was. The pH of each test beverage was adjusted with citric acid. The pH value in the table indicates a value measured at a product temperature of 20 ° C. The unit of each component in the table is mass (g).

  The dokudami extract used in this test was produced from 6.5 kg of the crude drug (dried dokudami) per kg of dokudami extract.

2. Test (Sensory Evaluation) Method In the test, seven healthy men and women aged 20 to 50 were selected as panelists to perform sensory evaluation. The panelist ingested each test beverage, and 0 to 10 levels (0 for the items of “meat-specific odor”, “meat-specific scorch”, “meat-specific umami”, “meat-specific aftertaste”) : Weak, 10: strong). In addition, the result showed the average value of the paneler evaluation in each test drink.

3. Sensory test results 3.1. Mixing ratio of liver hydrolyzate and dokudami extract (raw substance conversion) Example 1 (liver hydrolyzate: dokudami extract (raw drug conversion) = 1: 65 (pH 3.6), Example 2 (liver hydrolyzate: Docami extract (converted as crude drug) = 30: 6.5, pH 3.6), Example 3 (liver hydrolyzate: docami extract (converted as drug substance) = 12: 6.5, pH 3.6), and Examples 4 (liver hydrolyzate: dokudami extract (in terms of drug substance) = 6: 6.5, pH 3.6), Example 5 (liver hydrolyzate: dokudami extract (in terms of drug substance)) = 3: 6.5, pH 3 The results of sensory evaluation tests by panelists of test drinks of 6) are shown in Fig. 1, Fig. 2, Fig. 3, Fig. 4 and Fig. 5. The results of each example are the same amount of liver hydrolyzate. , Compared with the test beverages (Comparative Examples 1 and 2) that do not contain the Dokudami extract, As shown in FIGS. 1 to 5, in the test beverages (Examples 1 to 5) in which the docomami extract was blended with the liver hydrolyzate, all of the live smell, scorch, The remaining taste of umami and aftertaste was reduced, and the unusual flavor unique to liver hydrolyzate was improved.From these results, the content ratio of liver hydrolyzate and dokudami extract (in terms of crude drug) is 1: It can be said that it is effective when it is 65-30: 6.5.

3.2. Range of pH Example 6 (liver hydrolyzate: dokudami extract (concentration of crude drug) = 6: 6.5, pH 3.0), Example 7 (liver hydrolyzate: dokudami extract (concentration of drug substance) = 6: The result of the sensory evaluation test by the panel of the test drink of 6.5, pH 4.0) is shown in FIG. The result of each Example was shown in the same figure compared with the test drink (comparative example 2) which mix | blended the same amount of liver hydrolyzate and does not contain a docami extract. As shown in FIG. 6, in the test beverages (Examples 6 and 7) in which the docami extract was blended with the liver hydrolyzate and the pH was adjusted to 3.0 or 4.0, both were specific to the liver hydrolyzate. The raw odor, burning, umami, and aftertaste are reduced, and the unusual flavor unique to liver hydrolysates is improved. When these results and the results of Examples 1 to 5 are combined, it can be said that there is an effect when the pH is 4.0 or less.

3.3. Effects of other masking agents The effects of grapefruit flavor (containing 13 to 15.5% naringin), tencha extract, and matcher extract having a bitter taste similar to those of docami extract were tested. Comparative Example 3 (liver hydrolyzate: grapefruit flavor = 0.6: 0.1, pH 3.6), Comparative Example 4 (liver hydrolyzate: tencha extract = 0.6: 1.5, pH 3.6), The result of the sensory evaluation test by the panelist of the test drink of Comparative Example 5 (liver hydrolyzate: matcher extract = 0.6: 0.15 is shown in FIG. 7. The result of each test is the same amount of liver hydrolyzate only. As shown in Fig. 7, it reduces the raw smell, burnt feeling and residual feeling of the aftertaste peculiar to the liver hydrolyzate, and has the extraordinary flavor peculiar to the liver hydrolyzate. The results showed that the effect of improvement was found to be the dokudami extract, and it can be said from these results that it is not possible to mask the heterogeneous flavor of the liver hydrolyzate by simply adding a bitter component.

4). Table 3 shows an example of a specific formulation of the beverage composition of the present invention.
Components other than water (powder raw material) were mixed, then added and dissolved in water, and the liquid raw material was added to make a total amount of 100 g of an aqueous solution. The unit of each component in the table is mass (g).

  ADVANTAGE OF THE INVENTION According to this invention, the unpleasant odor and miscellaneous taste peculiar to a liver hydrolyzate are reduced, and the liver hydrolyzate containing liquid composition easy to ingest is provided. Therefore, this invention can be utilized in the manufacture field | area of a drink or an internal use liquid.

Claims (4)

  The liver hydrolyzate and dokudami extract are contained in a ratio of 21.7 to 6500 parts by weight of dokudami extract in terms of active ingredient based on 100 parts by weight of liver hydrolyzate, and the pH is 4.0 or less. Liver hydrolyzate-containing liquid composition.   A packaged beverage containing the liquid composition according to claim 1.   Including a step of blending the liver hydrolyzate and docami extract into the raw material liquid so that the ratio of 21.7 to 6500 parts by mass of the docami extract converted to the active ingredient is 100 parts by mass of the liver hydrolyzate, A method for producing a liver hydrolyzate-containing liquid composition having a pH of 4.0 or less.   By blending dokudami extract into raw material liquid containing liver hydrolyzate so that the ratio of 21.7 to 6500 parts by weight of dokudami extract in terms of active ingredient with respect to 100 parts by weight of liver hydrolyzate, The method to reduce the unpleasant odor and miscellaneous taste of a liver hydrolyzate containing liquid composition.

Images