JP2020022446A - Drinking composition - Google Patents

Abstract

To provide a drinking composition in which flavor of vanillyl alkyl ether in the drinking composition is improved, under coexistence of ginger or carrot.SOLUTION: A drinking composition contains (a) at least one kind of vanillyl alkyl ether selected from vanillyl ethyl ether or vanillyl butyl ether, (b) at least one kind selected from ginger or carrot, and (c) at least one kind selected from a group comprising vitamin B1, its derivative or its salt, vitamin B2, its derivative or its salt, polyoxyethylene hardened castor and polyglyceryl fatty acid ester.SELECTED DRAWING: None

Description

  The present invention relates to a drinking composition containing a vanillyl alcohol derivative, and can be applied to the fields of medicine and food.

  Vanillyl alkyl ethers such as vanillyl ethyl ether and vanillyl butyl ether are known as substances giving a warm feeling (Patent Documents 1 and 2). Therefore, vanillyl ethyl ether or vanillyl butyl ether is used as a fragrance, a dentifrice composition, a cosmetic, or an external preparation. On the other hand, the vanillyl alcohol derivative itself has extremely strong pungency, bitterness, and unpleasant taste, and has a problem in flavor.

Patent No.4611203 Patent No. 3497466

  The present inventors have found that a drinking composition containing vanillyl ethyl ether or vanillyl butyl ether has a problem in flavors such as extremely strong pungency, bitterness, and unpleasant taste. Furthermore, according to the present inventors, it has been found that the flavor of vanillyl alkyl ether worsens in the coexistence of ginger or ginseng.

  Therefore, an object of the present invention is to provide a drinking composition in which the flavor of vanillyl alkyl ether in the drinking composition is improved in the presence of ginger or ginseng.

  The present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, a group consisting of vitamin B1 or a derivative thereof or a salt thereof, vitamin B2 or a derivative thereof or a salt thereof, polyoxyethylene hydrogenated castor oil, and polyglycerin fatty acid ester It has been found that the flavor of vanillyl ethyl ether or vanillyl butyl ether is improved when one or more selected from the group is contained, and the present invention has been completed.

That is, the present invention
(1) a) at least one kind of vanillyl alkyl ether selected from vanillyl ethyl ether or vanillyl butyl ether;
b) at least one selected from ginger or ginseng; and c) selected from the group consisting of vitamin B1 or a derivative or salt thereof, vitamin B2 or a derivative or salt thereof, polyoxyethylene hydrogenated castor oil, and polyglycerin fatty acid ester. Drinking composition comprising at least one of
(2) 1 part by mass of vanillyl alkyl ether,
b) The drinking composition according to claim 1, wherein at least one selected from ginger or ginseng is 16 to 10000 parts by mass in terms of a raw material dry matter.
(3) a) For 1 part by mass of vanillyl alkyl ether,
The drinking composition according to claim 1, wherein c) vitamin B1 or a derivative thereof or a salt thereof is 0.1 to 30 parts by mass.
(4) a) For 1 part by mass of vanillyl alkyl ether,
The drinking composition according to claim 1, wherein c) vitamin B2 or a derivative thereof or a salt thereof is 0.1 to 50 parts by mass.
(5) a) For 1 part by mass of vanillyl alkyl ether,
The drinking composition according to claim 1, wherein c) polyoxyethylene hydrogenated castor oil is 8 to 3500 parts by mass.
(6) a) For 1 part by mass of vanillyl alkyl ether,
The drinking composition according to claim 1, wherein c) the polyglycerin fatty acid ester is 8 to 3500 parts by mass.
It is.

  According to the present invention, ginger or ginseng coexists by containing at least one selected from vitamin B1 or a derivative thereof or a salt thereof, vitamin B2 or a derivative thereof or a salt thereof, polyoxyethylene hydrogenated castor oil, and polyglycerin fatty acid ester. It has become possible to provide a drinking composition in which the unpleasant taste of vanillyl alkyl ether below is suppressed.

  The vanillyl alkyl ether in the present invention is vanillyl ethyl ether or vanillyl butyl ether, and is not particularly limited as long as it is edible. Commercial products can be purchased, and examples thereof include vanillyl butyl ether manufactured by Sigma-Aldrich Japan GK. The content of the vanillyl alkyl ether is not particularly limited, but is preferably 0.0001 to 0.02 w / v%, more preferably 0.0008 to 0.015 w / v%, based on the total amount of the drinking composition, in terms of feeling of warmth and flavor. More preferred.

  In the present invention, at least one kind selected from ginger or ginseng (hereinafter, sometimes also referred to as component b)) is preferably added in the form of an extract. The extract is produced by a usual method, for example, a method of extracting from a raw material at an appropriate temperature (low temperature or heating) using an extraction solvent. Although an extraction solvent can be appropriately selected, water, a hydrophilic solvent and a mixed solvent thereof are preferably used, and particularly, ethanol is preferably used as the hydrophilic solvent. As the extract of the present invention, a liquid extract can be used as it is, or it can be used as diluted with water or the like, a concentrated liquid extract, or a dried liquid extract. That is, the extract of the present invention includes any of dry extract, soft extract, fluid extract, tincture and the like. As the extract, a commercially available product can be purchased, and examples thereof include a ginger extract manufactured by Matsuura Pharmaceutical Co., Ltd. and a carrot extract manufactured by Alps Pharmaceutical Co., Ltd.

  The content of the component (b) is not particularly limited, but from the viewpoint of improving the flavor of the vanillyl alkyl ether, 16 to 10,000 parts by mass (equivalent to ginger and carrot) as 1 mass part of the vanillyl alkyl ether in terms of the dry material. When it is contained, the total amount is the same, hereinafter the same), more preferably 16 to 8000 parts by mass, more preferably 16 to 7500 parts by mass in terms of a raw material dry matter relative to 1 part by mass of vanillyl alkyl ether. It is. Here, “raw material dry matter amount” refers to the dry weight of the raw material necessary to obtain the extract. In the following, “raw material dry matter amount” is used in this sense.

  The ginger (ginger, ginger) in the present invention is a rhizome of ginger Zingiber officinale (Zingival officinal) of the ginger family. The content of ginger in the present invention is not particularly limited, but is preferably 16 to 2500 parts by mass in terms of dry ginger with respect to 1 part by mass of vanillyl alkyl ether.

  The ginseng (carrot) in the present invention is obtained by removing the fine roots of Panax ginseng C. A. Meyer (Panax schinseng Nees) (Araliaceae) or lightly blanched the carrot. The content of ginseng in the present invention is not particularly limited, but is preferably 100 to 7500 parts by mass of dry ginseng per 1 part by mass of vanillyl alkyl ether.

  The vitamin B1 or a derivative thereof or a salt thereof in the present invention usually indicates an edible substance, and specific examples thereof include thiamine, thiamine hydrochloride, and thiamine nitrate. Particularly, thiamine nitrate is preferable. The content of vitamin B1 or a derivative thereof or a salt thereof in the present invention is not particularly limited, but is preferably 0.1 to 30 parts by mass relative to 1 part by mass of vanillyl alkyl ether from the viewpoint of improving flavor. More preferably, the amount is 0.16 to 25 parts by mass with respect to 1 part by mass of the vanillyl alkyl ether.

  In the present invention, vitamin B2 or a derivative thereof or a salt thereof usually refers to an edible substance, and specific examples include riboflavin, riboflavin phosphate, riboflavin butyrate, flavin adenine nucleotide and salts thereof. Particularly, riboflavin phosphate is preferred. The content of vitamin B2 or a derivative thereof or a salt thereof in the present invention is not particularly limited, but is preferably 0.1 to 50 parts by mass relative to 1 part by mass of vanillyl alkyl ether from the viewpoint of improving flavor. More preferably, the amount is 0.3 to 30 parts by mass relative to 1 part by mass of the vanillyl alkyl ether.

  Polyoxyethylene hydrogenated castor oil used in the present invention is a nonionic surfactant obtained by addition polymerization of ethylene oxide to a hydrogenated oil obtained by adding hydrogen to castor oil. The number is about 30 to 120 polyoxyethylene hydrogenated castor oil, and from the viewpoint of solubilizing power and flavor, the average addition mole number of ethylene oxide is particularly preferably about 60. The content of the polyoxyethylene hydrogenated castor oil in the present invention is not particularly limited, but is preferably from 8 to 3500 parts by mass, more preferably from 1 to 3 parts by mass, more preferably from the viewpoint of improving flavor. The amount is 8 to 3000 parts by mass relative to 1 part by mass of the alkylalkyl ether.

  The polyglycerin fatty acid ester used in the present invention is an ester of a fatty acid and polyglycerin. Examples of polyglycerin fatty acid esters include, for example, decaglycerin monomyristate, hexaglycerin monomyristate, decaglycerin monolaurate, hexaglycerin monolaurate, decaglycerin monostearate, hexaglycerin monostearate, decaglycerol Glycene monocaprylate, decaglycerin monooleate, hexaglycerin monooleate, decaglycerin monolinolenate, and the like. Among these, decaglycerin monomyristate, decaglycerin monostearate and decaglycerin monooleate are preferred from the viewpoint of solubilizing power and flavor. These polyglycerin fatty acid esters may be used alone or in combination of two or more. The content of the polyglycerin fatty acid ester in the present invention is not particularly limited, but is preferably 8 to 3500 parts by mass, more preferably vanillyl alkyl, per 1 part by mass of vanillyl alkyl ether from the viewpoint of improving flavor. It is 10 to 300 parts by mass with respect to 1 part by mass of ether.

  The pH of the drinking composition according to the present invention is not particularly limited, and is, for example, 2.0 to 7.0. From the viewpoint of flavor, the pH is preferably low, and more preferably 2.5 to 5.5. For adjusting the pH of the drinking composition of the present invention, a commonly used pH adjuster can be used. Specific pH adjusters include citric acid, malic acid, tartaric acid, succinic acid, lactic acid, acetic acid, maleic acid, gluconic acid, aspartic acid, adipic acid, glutamic acid, organic acids such as fumaric acid and salts thereof, hydrochloric acid And inorganic bases such as sodium hydroxide.

  In the drinking composition of the present invention, as other components, other vitamins, minerals, amino acids and salts thereof, other crude drugs and crude drug extracts and the like may be appropriately blended as long as the effects of the present invention are not impaired. it can.

  If necessary, additives such as sweeteners, acidulants, thickening stabilizers, antioxidants, coloring agents, flavors, corrigents, preservatives, seasonings, bitters, enhancers, solubilizers, emulsifiers, etc. Can be appropriately compounded within a range that does not impair the effects of the present invention.

  The drinking composition of the present invention can be prepared by a conventional method, and the method is not particularly limited. Usually, after taking each component and dissolving with an appropriate amount of purified water, adjust the pH, adjust the volume by adding the remaining purified water, filter and sterilize as needed, and manufacture by filling in containers. Can be.

  The drinking composition of the present invention can be applied to various preparations such as pharmaceuticals such as syrups and drinks and quasi-drugs, and various drinks such as health drinks and soft drinks.

Hereinafter, the present invention will be described in more detail with reference to Examples, Comparative Examples, and Test Examples, but the present invention is not limited to these Examples and the like.
(Examples A1 to B22, Comparative Examples A1 to B11)
Five expert panels evaluated the beverages having the compositions shown in Tables 2 to 9 for the unpleasant taste (pungency) derived from vanillyl alkyl ether according to Table 1.
Panels exchanged opinions in advance about how unpleasant taste derived from vanillyl alkyl ether was felt, and found that pungency, bitterness, and aroma were characteristic. In this example, the pungency which was strongly felt as the most unpleasant among the pungent, bitter, and unpleasant tastes was evaluated.
The evaluation results were represented by the average value of the scores of five specialized panels, and are shown in Tables 2 to 9.

 In Table 2, Comparative Examples A2 and A3 were evaluated based on Comparative Example A1, and Examples A1 to A3 were evaluated based on Comparative Example A2, and Examples A4 to A5 were evaluated based on Comparative Example A3.

  In Table 3, Comparative Examples A5 and A6 were evaluated based on Comparative Example A4. Examples A6 to A9 were evaluated based on Comparative Example A5, and Examples A10 to A12 were evaluated based on Comparative Example A6.

  In Table 4, Comparative Examples A7 and A8 were evaluated on the basis of Comparative Example A1, Examples A13 to A14 were evaluated on the basis of Comparative Example A7, and Examples A15 to A19 were evaluated on the basis of Comparative Example A8.

  In Table 5, Comparative Examples A9 and A10 were evaluated based on Comparative Example A4, and Examples A20 to A24 were evaluated based on Comparative Example A9, and Examples A25 to A26 were evaluated based on Comparative Example A10.

  In Table 6, Comparative Examples B2 and B3 were evaluated based on Comparative Example B1, and Examples B1 to B3 were evaluated based on Comparative Example B2, and Examples B4 to B6 were evaluated based on Comparative Example B3.

  In Table 7, Comparative Examples B5 and B6 were evaluated based on Comparative Example B4, and Examples B7 to B11 were evaluated based on Comparative Example B5, and Examples B12 and B13 were evaluated based on Comparative Example B6.

  In Table 8, Comparative Examples B8 and B9 were evaluated based on Comparative Example B7, Example B14 was evaluated based on Comparative Example B8, and Examples B15 and B16 were evaluated based on Comparative Example B9.

  In Table 9, Comparative Example B11 was evaluated based on Comparative Example B10, and Examples B17 to B22 were evaluated based on Comparative Example B11.

  As is clear from Tables 2 to 9, the unpleasant taste of vanillyl ethyl ether or vanillyl butyl ether was enhanced in the presence of ginger or carrot. However, in the presence of vitamin B1, vitamin B2, and polyoxyethylene hydrogenated castor oil, Examples A1 to A3 had improved unpleasant taste of vanillyl ethyl ether or vanillyl butyl ether as compared with Comparative Example A2. From these results, it is clear that by containing at least one selected from vitamin B1, vitamin B2 and polyoxyethylene hydrogenated castor oil, the unpleasant taste generated when vanillyl ethyl ether or vanillyl butyl ether is contained can be improved. became.

(Examples C1 to C12, Comparative Examples C1 to C3)
Similarly to Tables 2 to 9, the beverages having the compositions shown in Tables 10 to 11 were evaluated for unpleasant taste (pungency) derived from vanillyl alkyl ether, and the results are shown in Tables 10 to 11.

  In Table 10, Comparative Example C2 was evaluated based on Comparative Example C1, and Examples C1 to C6 were evaluated based on Comparative Example C2.

  In Table 11, Comparative Example C3 was evaluated based on Comparative Example C1, and Examples C7 to C12 were evaluated based on Comparative Example C3.

  As is clear from Tables 10 to 11, the unpleasant taste of vanillyl alkyl ether was enhanced in the presence of ginger or carrot, but was improved in the presence of vitamin B1, vitamin B2, and polyoxyethylene hydrogenated castor oil. Was done. Furthermore, by containing vitamin B1, vitamin B2, polyoxyethylene hydrogenated castor oil and a plurality of components, the effect of improving the unpleasant taste was enhanced.

(Examples D1 to D5, Comparative Examples D1 to D3)
Similarly to Tables 2 to 11, the beverages having the compositions shown in Tables 12 and 13 were evaluated for unpleasant taste (pungency) derived from vanillyl alkyl ether, and the results are shown in Tables 12 and 13.

  In Table 12, Comparative Example D2 was evaluated based on Comparative Example D1, and Examples D1 and D2 were evaluated based on Comparative Example D2.

  In Table 13, Comparative Example D3 was evaluated based on Comparative Example D1, and Examples D3 to D5 were evaluated based on Comparative Example D3.

  As is clear from Tables 12 and 13, the unpleasant taste of vanillyl alkyl ether was enhanced in the presence of ginger or carrot, but was improved in the presence of polyglycerin fatty acid ester.

  INDUSTRIAL APPLICABILITY According to the present invention, an oral solution having an improved flavor of vanillyl ethyl ether and / or vanillyl butyl ether can be obtained, and can be used for medicines, foods, health drinks, foods for specified health uses, and the like.

Claims (6)

a) at least one kind of vanillyl alkyl ether selected from vanillyl ethyl ether or vanillyl butyl ether; b) at least one kind selected from ginger or ginseng; and c) vitamin B1 or a derivative thereof or a salt thereof, vitamin B2 or a derivative thereof. Or a salt thereof, a polyoxyethylene hydrogenated castor oil, and a drinking composition comprising at least one selected from the group consisting of polyglycerin fatty acid esters. a) For 1 part by mass of vanillyl alkyl ether,
b) The drinking composition according to claim 1, wherein at least one selected from ginger and ginseng is 16 to 10000 parts by mass in terms of a raw material dry matter. a) For 1 part by mass of vanillyl alkyl ether,
The drinking composition according to claim 1, wherein c) vitamin B1, a derivative thereof, or a salt thereof is 0.1 to 30 parts by mass. a) For 1 part by mass of vanillyl alkyl ether,
The drinking composition according to claim 1, wherein c) vitamin B2 or a derivative thereof or a salt thereof is 0.1 to 50 parts by mass. a) For 1 part by mass of vanillyl alkyl ether,
The drinking composition according to claim 1, wherein c) polyoxyethylene hydrogenated castor oil is 8 to 3500 parts by mass. a) For 1 part by mass of vanillyl alkyl ether,
The drinking composition according to claim 1, wherein c) the polyglycerin fatty acid ester is 8 to 3500 parts by mass.