JP2742868B2 - Beverages containing propolis extract - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a propolis extract-containing beverage which stably contains a natural product extractable component, propolis extract, and more particularly, to a problem when a propolis extract is used. Improved water dispersibility, reduced secondary sedimentation observed during long-term storage, and further improved the taste by significantly reducing the strong irritating taste unique to propolis in the oral cavity. And a novel beverage containing a propolis extract.

[0002]

BACKGROUND OF THE INVENTION Propolis is a resinous material that bees store in beehives, including resins, beeswax, essential oils,
It contains various components such as pollen and flavonoids, and has been used as a folk remedy since ancient times. Conventionally, when such a propolis is used, various forms of use are considered, but it is generally used in the form of a propolis extract. That is, since propolis is a so-called lump and its main component is a hydrophobic substance, it is usually used as a liquid propolis extract obtained by extraction with a high-concentration solution of a hydrophilic organic solvent such as ethanol. It is common that it is.

[0003] By the way, it is known that the hydrophobic substance which is the main component of propolis extract is flavone aglycone, which is a central medicinal component of propolis. Conventionally, attention has been paid to the medicinal components contained in such propolis extract, and various attempts have been made to utilize this as a beverage component or the like.However, when diluted with water, propolis extract is converted into a hydrophilic organic solvent contained in the extract. Since the soluble propolis component precipitates non-uniformly and agglomerates or agglomerates, it has been technically difficult to dilute the soluble propolis component into a beverage.

[0004] In addition, upon oral ingestion, the high-concentration solvent and soluble components of the propolis extract not only irritate the oral mucosa, but also the propolis extract is diluted with saliva after ingestion and the soluble components are diluted in the same manner as when diluted with water. There is a surface that is not suitable for making a beverage even in terms of taste, such as precipitation and stickiness in the oral cavity to cause discomfort.

Therefore, when a beverage is produced in a form that makes full use of the active ingredients of propolis, it is necessary to improve the water dispersibility without removing the active ingredients. Must be able to reliably reduce or prevent secondary sedimentation of beverage components in order to withstand long-term storage in a stable form, while at the same time reliably reducing the strong irritating taste unique to propolis in the oral cavity In addition, it was necessary to comprehensively clear technical problems such as the need to improve the taste as well.

Under these circumstances, various attempts have been made to solve the various problems that have hindered the use of propolis in the past. Have been proposed. Typical examples thereof include, for example, dewaxing a water-soluble organic solvent extract of propolis, crystallizing and solidifying an antibacterial active ingredient with a water-soluble excipient, and then adding an emulsifier and an antioxidant. A process for producing a water-dispersible propolis-containing preparation characterized by adding and drying
197523). However, this method is intended to produce a water-dispersible propolis-containing preparation having a high antibacterial activity, and is not used as a beverage component, so that no mention is made of the taste. Absent.

Further, as a propolis component-containing solid having good water dispersibility and a method for producing the same, an aqueous solution containing a propolis component soluble in a hydrophilic organic solvent is converted into one or more saccharides selected from anhydrous saccharides and cyclodextrins. A method for producing a solid containing a propolis component, wherein the solid is contained and dehydrated to obtain a solid (JP-A-4-316,559).
Has been proposed.

[0008] In addition, as a method for producing a water-soluble propolis preparation, flavone aglycones, which are flavonoids in a propolis extract, are converted into highly water-soluble α-glucosyl flavones using a glycosyltransferase, and are used for food, Method for use in susceptible diseases, cosmetics, etc.
No. 2597) has been proposed. However,
The flavone aglycone is only a part of the flavonoids in the propolis, and even if the flavone aglycone alone is taken out, it is natural that the composition of the component is completely different from that of the propolis extract, and that the sugar is translocated. Since the flavone aglycones are clearly different from propolis extract, which is a natural product, the method is different from the technique of using propolis extract itself.

Further, as a propolis food composition using a propolis monohydric alcohol extract and a method for producing the same, a monohydric alcohol extract of propolis or a monohydric alcohol-soluble propolis component obtained from the monohydric alcohol extract A plurality of OH group-containing media capable of uniformly bonding or dispersing a polyol / fatty acid ester-based surfactant in a hydrogen bond, and mixing and stirring the mixture. A method of manufacturing a product (Japanese Patent Publication No. 4-66544) has been proposed. However, this method is characterized in that the alcohol in the propolis extract obtained from the monohydric alcohol extract is removed and emulsified with an emulsifier, but the production process is rather complicated, so to speak, a very special one. It could be said.

As a method for producing a water-soluble propolis preparation, for example, propolis is added to glycerin,
A method for producing a water-soluble propolis preparation, which comprises heating and stirring at 160 ° C. to remove insoluble matter when heated (Japanese Unexamined Patent Publication No.
957) has been proposed. The propolis preparation obtained by such a method is composed of a glycerin extract of a propolis extract and is well-soluble in water and contains no insoluble matter, so that it is suitably used for medicines, cosmetics, etc. Considering that the main active ingredient of the glycerin extract is contained in ethanol extract, the composition of the glycerin extract is considerably different from the original one, and the method is based on the so-called propolis extract technology. Seem to be different.

As described above, although various attempts have been made to utilize the propolis component, the so-called propolis extract itself can be used as it is, and the active ingredient of the propolis extract can be used as a beverage component with its excellent properties. Almost no technology has been proposed for the use of propolis extract to be used in a form that makes full use of water, and in particular, water dispersibility, which has been a problem in the case where propolis is used as a beverage component, has been particularly problematic. To improve or to prevent or reduce secondary precipitation of beverage components observed during long-term storage, and to further reduce the strong irritating taste in the oral cavity unique to propolis and improve its taste. There has been a strong demand in the art to develop a new propolis extract utilization technology that allows for the use of propolis.

[0012]

SUMMARY OF THE INVENTION In view of such a situation, the present inventors can surely solve various problems in the conventional technology of using propolis extract, and provide the propolis extract itself with no problem. Without treatment, and also improves the water dispersibility of the propolis extract when used as a beverage component, and reliably solves the problem of secondary precipitation of the beverage component observed during long-term storage. As a result of intensive studies with the aim of developing a new method that can reduce the strong irritating taste and improve the taste in the food, it is possible to achieve the intended purpose by using xanthan gum and emulsifier together with propolis extract And completed the present invention.

[0013] An object of the present invention is to provide a propolis extract-containing beverage capable of improving the water dispersibility of the propolis extract itself without any treatment. It is.

[0014] The present invention also provides a propolis extract-containing beverage capable of reliably solving the problem of secondary precipitation that has conventionally occurred as an inevitable problem during long-term storage and capable of withstanding long-term storage. It is intended to provide.

It is another object of the present invention to provide a propolis extract-containing beverage capable of improving the taste by reducing the strong irritating taste peculiar to propolis in the oral cavity.

[0016]

The present invention for achieving the above object is constituted by the following technical means (1) to ( 2 ). (1) Propolis ethyl alcohol extract is extracted solid content
0.001% by weight or more,
A beverage containing a propolis extract , comprising 0.005 to 0.08% by weight of a propolis extract.

(2) Propolis ethyl alcohol extract
Containing at least 0.001% by weight as an extracted solid content,
0.005 to 0.08% by weight of xanthan gum and emulsification
A beverage containing a propolis extract, comprising an agent .

[0018]

[0019]

[0020]

Next, the present invention will be described in more detail. The present invention relates to a propolis extract-containing beverage stably containing a propolis extract, and more particularly to a propolis extract-containing beverage characterized by using xanthan gum and an emulsifier in combination with the propolis extract. Here, the propolis extract referred to in the present invention is an extract containing an active ingredient of propolis obtained by extracting from a propolis commercially collected from a honeycomb or performing a treatment equivalent thereto, or an equivalent thereof. Alternatively, it means an analog thereof, and any ordinary propolis extract or an equivalent thereof or an analog thereof can be used as appropriate regardless of the type.

Here, propolis is a viscous rubbery substance,
An aggregate of resin and balm that refers to a tarry substance collected from tree buds and bark by bees, brought back to the hive, and mixed with other substances, mainly beeswax and saliva secretions. It is. Such propolis has a pharmacological action such as an antibacterial action, a virus growth inhibitory action, a local anesthetic action, an anti-inflammatory action, an antioxidant action, etc., and in addition to pharmaceuticals, cosmetics, foods and drinks, a paint liquid for protecting arts and differentiated goods. Its applications are diverse. Such a propolis is inconvenient to use as it is because it is poorly soluble in water, and its effect cannot be sufficiently exerted. Therefore, in general, at present, propolis is extracted by extracting propolis with an organic solvent such as alcohol to obtain a propolis extract, and the extract is used in the form of an extract.

As described above, conventionally, not only the form of propolis extract but also those obtained by modifying a specific active ingredient in propolis into various forms have been used, but in the present invention, the propolis extract is The propolis extract itself is used without any treatment without any treatment.Therefore, the propolis extract referred to herein is ethyl alcohol obtained by extracting propolis with ethyl alcohol among the above-mentioned ones. An extract or an extract obtained by extraction with a food solvent equivalent to the extract or the like is mentioned as a preferable example.

On the other hand, xanthan gum (Xanthan Gum) used in the present invention is known as a natural high-molecular polysaccharide that was developed in the course of research on the production of dextran at the US Department of Agriculture Northern Research Laboratory in the early 1960's. It is. That is, when a purely cultured microorganism, Xanthomonas capestris, is fermented in a medium containing starch decomposed products such as glucose and starch syrup as a main component, polysaccharides are produced on the outer wall of the cell membrane of the cells. Xanthan gum is obtained by precipitating and separating this polysaccharide with alcohol, drying and pulverizing.

The molecule of the xanthan gum is composed of a mixed salt of potassium, sodium and calcium of mannose, glucose and glucuronic acid, and has a molecular weight of about 2,000,000. As a food additive, it is approved in the United States and other countries around the world. It is a direct additive in the US FDA, and an acceptable daily intake of 10m for FAO / WHO.
At g / kg or less, it is listed on the A (1) list. In Japan, it is also recognized as a natural additive, and the Japan Food Additives Association has established voluntary standards. In the present invention, such xanthan gum is used. If xanthan gum is used, it can be used regardless of its type and form. be able to.

In the present invention, the content of the xanthan gum is preferably in the range of 0.005 to 0.08% by weight, particularly preferably in the range of 0.01 to 0.03% by weight.
When the content of the xanthan gum is less than 0.005% by weight, the effect of preventing secondary precipitation is unstable, and when the content is more than 0.08% by weight, the viscosity of the solution Is too high to be suitable as a beverage, and the intended purpose cannot be achieved.

In the present invention, an emulsifier may be used in combination with xanthan gum. Examples of the emulsifier include a known natural emulsifier such as lecithin, propylene glycol fatty acid ester, sorbitan fatty acid ester, and sucrose fatty acid. Emulsifiers commonly used such as esters and glycerin fatty acid esters can be used alone or in combination. For example, when combining a sucrose fatty acid ester with another emulsifier, it is preferable to use a combination of a sorbitan fatty acid ester and a glycerin fatty acid ester. The glycerin fatty acid esters referred to herein include monoglyceride, monoglyceride acetate, monoglyceride lactic acid, monoglyceride citrate, monoglyceride diacetyltartaric acid, acetic acid.
Organic acid monoglycerides such as tartaric acid mixed monoglyceride, tartaric acid monoglyceride, succinic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinolenate, and the like.

In the present invention, the content of the emulsifier is 0.003 to 0.5% by weight, particularly preferably 0.1 to 0.5% by weight.
03-0.3% by weight is desirable. When the content of the emulsifier is less than 0.003% by weight, no combined effect can be expected, and when the content is more than 0.5% by weight,
An unpleasant odor derived from the emulsifier is generated, which is undesirable in flavor.

Next, in the present invention, a propolis extract-containing beverage is produced by adding the above-mentioned propolis extract alone or in combination with an emulsifier thereto to the above-mentioned propolis extract. The extract-containing beverage is not particularly limited as long as it is a liquid beverage stably containing the propolis extract, and the type thereof is not particularly limited. Examples thereof include, for example, a nutritional tonic beverage and a soft drink. , Juice, fermented milk drink, carbonated drink, alcoholic drink, tea drink and the like.

Next, a method for producing the propolis extract-containing beverage of the present invention will be described. As the propolis extract used in the present invention, commercially available ones, for example, Royal Ruby Pro (manufactured by Api) and the like can be used as they are, but as described below, propolis is obtained from propolis commercially collected from a honeycomb. It is also possible to appropriately prepare the extract by extracting it with ethanol. That is, in carrying out the production method of the present invention, first, propolis is added to ethyl alcohol in an amount sufficient to sufficiently immerse the propolis, and the mixture is heated and stirred under reduced pressure or normal pressure. In this case, the amount of ethyl alcohol is preferably at least twice the amount (weight) of propolis. The heating is carried out under normal pressure, preferably at 40 to 80 ° C., and the water-soluble useful component of propolis is extracted into ethyl alcohol by gentle stirring at a temperature in this range for 30 minutes to 2 hours. If the mass of propolis is large or very hard, it takes a long time to extract,
The extraction time can be reduced by spraying ethyl alcohol onto the propolis mass and leaving it tightly closed for several hours to soften the mass.

As described above, the soluble component of propolis is extracted by a conventional method using ethyl alcohol, and if necessary, the ethyl alcohol containing the soluble component is separated from the insoluble component, whereby the propolis is used in the present invention. Propolis extract is obtained. The propolis extract-containing beverage of the present invention contains the propolis extract as an extracted solid content of 0.001% by weight or more. Conventionally, 0.00
Although it has been difficult to produce a beverage stably containing 1% by weight or more of a hydrophobic propolis extract, the present invention contains 0.001% by weight or more of the propolis extract, It is possible to provide a propolis extract-containing beverage that is stably contained.

On the other hand, xanthan gum is added to the propolis extract in an amount of 0.005 to 0.0
Add to 8% by weight. That is, xanthan gum is dissolved in water together with an appropriate beverage composition, the propolis extract is added thereto, sufficiently stirred and mixed, and after homogenizing, further, water is added to make the total amount, for example, After filling into a container such as a glass bottle, a plastic cup, a paper container, a can container, and the like, a low-temperature heat sterilization treatment at, for example, 90 ° C. for about 10 seconds is performed to prepare a final product. In this case, a more remarkable effect can be obtained by further using an emulsifier in combination.In this case, a method in which an emulsifier is added to the propolis extract and added to the beverage composition containing the xanthan gum is mentioned as a preferable method. Can be However, the present invention is not limited to this. It is also possible to add the emulsifier to the beverage composition in advance together with xanthan gum.

The present invention is based on the fact that the above-mentioned propolis extract, xanthan gum and an emulsifier are contained in a beverage, and it is possible to add an appropriate beverage component to this, if necessary. In such a case, the ingredients constituting the beverage composition include purified honey, anhydrous citric acid, a pH adjuster, sucrose, glucose, sorbitol, maltose, fructose, invert sugar, sugars such as starch syrup, polysaccharides, acidulants, and seasonings. , Flavors, synthetic sweeteners, vegetable fibers,
Appropriate components such as plant extracts, animal extracts, minerals, vitamins, coloring agents, preservatives, and fragrances can be additionally added. In this case, the pH of the beverage composition is from 3.6 to
It is preferable to adjust to 7.0.

The propolis extract-containing beverage of the present invention produced as described above is characterized in that the propolis extract contains the above-mentioned specific amount of xanthan gum alone or xanthan gum and an emulsifier. The propolis extract itself can be improved without any treatment without increasing the water dispersibility, which has conventionally been a problem when using propolis, and is observed during long-term storage. It is intended to surely reduce the secondary precipitation of the beverage component, and to further reduce the strong irritating taste peculiar to propolis in the oral cavity and improve the taste. In such a form that the active ingredient of propolis is utilized as it is,
And while making it possible to enhance its utilization, the method of reliably reducing the irritating taste in the oral cavity unique to propolis, according to the knowledge of the present inventors, there is no example reported so far, It can be said that this is a novel finding first discovered by the present inventors. The propolis-containing beverage containing the propolis extract of the present invention stably is not limited to the xanthan gum described above, as long as it has the same properties as those produced using the same effect as that of the xanthan gum.
It is included in the range of the propolis-containing beverage of the present invention.

[0035]

Next, the present invention will be described more specifically with reference to examples, but the present invention is not limited to the examples. Examples 1 to 3 1) Preparation method Xanthan gum (“San Ace ES”, San-Ei Gen F.
After dissolving 0.005 g, F.I., 15.0 g of purified honey and 0.05 g of anhydrous citric acid in 90 g of water, add 0.5 ml of Brazilian propolis extract (extracted solid content 20% / ethanol 80%). The mixture was sufficiently stirred and mixed, and water was further added to make the total amount 100 ml. At 90 ° C, 1
After heating for 0 seconds, a preservation sample (Example 1) was obtained. Similarly, xanthan gum ("San Ace ES",
A system of 0.01 g (Example 2) and 0.02 g (Example 3) of Saneigen FFI Co., Ltd. were also prepared and used as storage samples.

As a control, 15.0 g of purified honey was used.
After dissolving 0.05 g of anhydrous citric acid in 90 g of water, 0.5 ml of Brazilian propolis extract (extracted solid content: 20%, ethanol: 80%) was added, and the mixture was sufficiently stirred and mixed. Further, water was added to bring the total amount to 100 ml. did. This is 90 ° C,
After heating for 10 seconds, the sample was stored.

2) Evaluation Test Each sample prepared in the above 1) was subjected to an evaluation test for each item of dissolved state, secondary precipitation during storage, and flavor. In this case, with respect to the secondary precipitate during storage, the precipitate state when stored at 5 ° C for 2 weeks and at 37 ° C for 2 weeks was evaluated. The evaluation of each item was performed by observing and evaluating the appearance of the dissolved state and the precipitated state during storage by a conventional method.
The flavor was evaluated by a sensory test of five panelists.

3) Results Table 1 shows the results of the above evaluation tests. In addition, in Table 1, it is shown that the larger the amount of (+), the larger the amount of the precipitate in the dissolved state and the amount of the precipitate in the storage.
The stimulating taste in the flavor is a sensory evaluation of five panelists and indicates the degree of stimulating taste in the oral cavity.
Indicates that the greater the number, the greater the strength. As a result,
As can be seen from Examples 1 to 3 in Table 1, the addition of xanthan gum suppresses the precipitation of lumps during dissolution, improves its water dispersibility, and suppresses separation and precipitation of components during storage. It was confirmed that the effect to be obtained was obtained. Furthermore, it was confirmed that the strong irritating taste in the oral cavity peculiar to propolis was also remarkably reduced and the taste could be improved. On the other hand, in the case of the comparative example containing no xanthan gum, such an effect could not be obtained.

[0039]

[Table 1]

Examples 4 to 6 1) Preparation method Xanthan gum ("San Ace ES", San-Ei Gen F.
0.005 g, purified honey 30.0 g and anhydrous citric acid 0.05 g were dissolved in 90 g of water, and 0.5 ml of Brazilian propolis extract (extracted solid content 20% / ethanol 80%) was added to 0.5 ml of sucrose fatty acid. Esters (HLB1
5) A solution in which 0.05 g was dissolved was added, and the mixture was sufficiently stirred and mixed, and water was further added to make the total amount 100 ml. This is 9
After heating at 0 ° C. for 10 seconds, a preservation sample (Example 4) was obtained. Similarly, xanthan gum (“San Ace E
-S "(manufactured by San-Ei Gen FFI) 0.01 g (Example 5) and 0.02 g (Example 6) were also prepared and used as storage samples.

As a control, 30.0 g of purified honey was used.
After dissolving 0.05 g of citric acid and 0.05 g of water in 90 g of water, 0.5 ml of Brazilian propolis extract (20% solid extract / 80% ethanol) was added to sucrose fatty acid ester (HLB1).
5) A solution in which 0.05 g was dissolved was added, and the mixture was sufficiently stirred and mixed. The mixture was heated at 90 ° C. for 10 seconds, and then used as a storage sample.

2) Evaluation Test Each sample prepared in the above 1) was subjected to an evaluation test for each item of dissolved state, secondary precipitation during storage, and flavor. In this case, with respect to the secondary precipitate during storage, the precipitate state when stored at 5 ° C for 2 weeks and at 37 ° C for 2 weeks was evaluated. The evaluation of each item was performed by observing and evaluating the appearance of the dissolved state and the precipitated state during storage by a conventional method.
The flavor was evaluated by a sensory test of five panelists.

3) Results Table 2 shows the results of the above evaluation tests. In Table 2, it is shown that the amount of the precipitate during storage increases as the amount of (+) increases. The stimulating taste in the flavor is a sensory evaluation of five panelists and indicates the degree of stimulating taste in the oral cavity. The more (+), the greater the strength. As can be seen from the above results, it was confirmed that the addition of the emulsifier can suppress the precipitation of the lumps at the time of dissolution. In this case, the precipitation of the lumps at the time of melting is caused by Bx (Brix). It was found that increasing the solubility further increased the solubility, and increasing Bx was found to be effective in reducing primary precipitation and maintaining good solubility. Furthermore, by using xanthan gum in combination, it is possible to surely reduce the secondary precipitation of the components during storage, and also to improve the taste by remarkably reducing the irritating taste in the oral cavity in terms of flavor. It was confirmed that it was possible. On the other hand, in the case of the comparative example containing no xanthan gum, such an effect could not be obtained. Similar tests were performed with different types of emulsifiers, and almost the same results were obtained.

[0044]

[Table 2]

[0045]

As described above in detail, the present invention relates to a beverage containing a propolis extract stably, and further to a beverage containing a propolis characterized by containing a propolis extract, xanthan gum and an emulsifier. According to the invention, the following effects can be obtained. (1) The water dispersibility of the propolis extract itself can be improved without any treatment. (2) Conventionally, secondary precipitates observed during long-term storage can be reliably reduced, and a product that can withstand long-term storage as a beverage can be easily produced. (3) The strong irritating taste peculiar to propolis in the oral cavity can be remarkably reduced, and the taste can be improved.

Claims (2)

(57) [Claims] (1) extracting a propolis ethyl alcohol extract;
0.001% by weight or more as solids output
A beverage containing a propolis extract, comprising 0.005 to 0.08% by weight of tantan gum . 2. Extraction of propolis ethyl alcohol extract
0.001% by weight or more as solids output
0.005 to 0.08% by weight of tantan gum and emulsifier
A beverage containing a propolis extract, comprising: