JP4473765B2 - リグナン類化合物を含有する乳飲料 - Google Patents
リグナン類化合物を含有する乳飲料 Download PDFInfo
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- JP4473765B2 JP4473765B2 JP2005104815A JP2005104815A JP4473765B2 JP 4473765 B2 JP4473765 B2 JP 4473765B2 JP 2005104815 A JP2005104815 A JP 2005104815A JP 2005104815 A JP2005104815 A JP 2005104815A JP 4473765 B2 JP4473765 B2 JP 4473765B2
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- 235000020124 milk-based beverage Nutrition 0.000 title claims description 31
- -1 lignan compounds Chemical class 0.000 title description 68
- 229930013686 lignan Natural products 0.000 title description 63
- 235000009408 lignans Nutrition 0.000 title description 63
- PEYUIKBAABKQKQ-AFHBHXEDSA-N (+)-sesamin Chemical compound C1=C2OCOC2=CC([C@H]2OC[C@H]3[C@@H]2CO[C@@H]3C2=CC=C3OCOC3=C2)=C1 PEYUIKBAABKQKQ-AFHBHXEDSA-N 0.000 claims description 29
- PEYUIKBAABKQKQ-UHFFFAOYSA-N epiasarinin Natural products C1=C2OCOC2=CC(C2OCC3C2COC3C2=CC=C3OCOC3=C2)=C1 PEYUIKBAABKQKQ-UHFFFAOYSA-N 0.000 claims description 29
- VRMHCMWQHAXTOR-CMOCDZPBSA-N sesamin Natural products C1=C2OCOC2=CC([C@@H]2OC[C@@]3(C)[C@H](C=4C=C5OCOC5=CC=4)OC[C@]32C)=C1 VRMHCMWQHAXTOR-CMOCDZPBSA-N 0.000 claims description 23
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 5
- 244000068988 Glycine max Species 0.000 claims description 5
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- 150000004667 medium chain fatty acids Chemical group 0.000 claims description 2
- 125000004432 carbon atom Chemical group C* 0.000 claims 1
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- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 15
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- 239000000796 flavoring agent Substances 0.000 description 7
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- KQRXQIPRDKVZPW-ISZNXKAUSA-N sesaminol Chemical compound C1=C2OCOC2=CC([C@H]2OC[C@H]3[C@@H]2CO[C@@H]3C2=CC=3OCOC=3C=C2O)=C1 KQRXQIPRDKVZPW-ISZNXKAUSA-N 0.000 description 4
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- ZEMPKEQAKRGZGQ-XOQCFJPHSA-N glycerol triricinoleate Natural products CCCCCC[C@@H](O)CC=CCCCCCCCC(=O)OC[C@@H](COC(=O)CCCCCCCC=CC[C@@H](O)CCCCCC)OC(=O)CCCCCCCC=CC[C@H](O)CCCCCC ZEMPKEQAKRGZGQ-XOQCFJPHSA-N 0.000 description 2
- 238000001727 in vivo Methods 0.000 description 2
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- TVMXDCGIABBOFY-UHFFFAOYSA-N octane Chemical compound CCCCCCCC TVMXDCGIABBOFY-UHFFFAOYSA-N 0.000 description 2
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- FDPIMTJIUBPUKL-UHFFFAOYSA-N pentan-3-one Chemical compound CCC(=O)CC FDPIMTJIUBPUKL-UHFFFAOYSA-N 0.000 description 2
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- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 239000008170 walnut oil Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 239000010497 wheat germ oil Substances 0.000 description 2
- HGXBRUKMWQGOIE-AFHBHXEDSA-N (+)-pinoresinol Chemical compound C1=C(O)C(OC)=CC([C@@H]2[C@@H]3[C@@H]([C@H](OC3)C=3C=C(OC)C(O)=CC=3)CO2)=C1 HGXBRUKMWQGOIE-AFHBHXEDSA-N 0.000 description 1
- 206010001605 Alcohol poisoning Diseases 0.000 description 1
- 244000136475 Aleurites moluccana Species 0.000 description 1
- 235000006667 Aleurites moluccana Nutrition 0.000 description 1
- 235000019489 Almond oil Nutrition 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
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- 240000002834 Paulownia tomentosa Species 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 208000007271 Substance Withdrawal Syndrome Diseases 0.000 description 1
- 235000018936 Vitellaria paradoxa Nutrition 0.000 description 1
- 241001135917 Vitellaria paradoxa Species 0.000 description 1
- VBIRCRCPHNUJAS-UHFFFAOYSA-N Xanthoxylol Chemical compound C1=C(O)C(OC)=CC(C2C3C(C(OC3)C=3C=C4OCOC4=CC=3)CO2)=C1 VBIRCRCPHNUJAS-UHFFFAOYSA-N 0.000 description 1
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- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000008163 avocado oil Substances 0.000 description 1
- 235000021302 avocado oil Nutrition 0.000 description 1
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- 235000008524 evening primrose extract Nutrition 0.000 description 1
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- 235000008390 olive oil Nutrition 0.000 description 1
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- 229910052760 oxygen Inorganic materials 0.000 description 1
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- 210000003800 pharynx Anatomy 0.000 description 1
- 125000001997 phenyl group Chemical group [H]C1=C([H])C([H])=C(*)C([H])=C1[H] 0.000 description 1
- HGXBRUKMWQGOIE-UHFFFAOYSA-N pinoresinol Chemical compound C1=C(O)C(OC)=CC(C2C3C(C(OC3)C=3C=C(OC)C(O)=CC=3)CO2)=C1 HGXBRUKMWQGOIE-UHFFFAOYSA-N 0.000 description 1
- OHOPKHNWLCMLSW-UHFFFAOYSA-N pinoresinol Natural products C1=C(O)C(OC)=CC(C2C3C(C(OC3)C=3C=C(CO)C(O)=CC=3)CO2)=C1 OHOPKHNWLCMLSW-UHFFFAOYSA-N 0.000 description 1
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- OJVGWDJIYBTWDS-UHFFFAOYSA-N sesamolinol Chemical compound C1=C(O)C(OC)=CC(OC2C3C(C(OC3)C=3C=C4OCOC4=CC=3)CO2)=C1 OJVGWDJIYBTWDS-UHFFFAOYSA-N 0.000 description 1
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- KOWMJRJXZMEZLD-UHFFFAOYSA-N syringaresinol Chemical compound COC1=C(O)C(OC)=CC(C2C3C(C(OC3)C=3C=C(OC)C(O)=C(OC)C=3)CO2)=C1 KOWMJRJXZMEZLD-UHFFFAOYSA-N 0.000 description 1
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- BURBOJZOZGMMQF-UHFFFAOYSA-N xanthoxylol Natural products C1=C(O)C(OC)=CC=C1C1C(COC2C=3C=C4OCOC4=CC=3)C2CO1 BURBOJZOZGMMQF-UHFFFAOYSA-N 0.000 description 1
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- Dairy Products (AREA)
- Beans For Foods Or Fodder (AREA)
Description
本発明で使用するリグナン類化合物としては、セサミン、セサミノール、エピセサミン、エピセサミノール、セサモリン、2−(3,4−メチレンジオキシフェニル)−6−(3−メトキシ−4−ヒドロキシフェニル)−3,7−ジオキサビシクロ[3,3,0]オクタン、2,6−ビス−(3−メトキシ−4−ヒドロキシフェニル)−3,7−ジオキサビシクロ[3,3,0]オクタン、または2−(3,4−メチレンジオキシフェニル)−6−(3−メトキシ−4−ヒドロキシフェノキシ)−3,7−ジオキサビシクロ[3,3,0]オクタン等を挙げることができ、これらを単独で、または混合して使用することができる。
油脂
リグナン類化合物の溶剤となる油脂は、リグナン類化合物を溶解しうるものであれば何ら制限されるものではなく、例えば、アーモンドオイル(スイートアーモンドオイル)、アプリコットカーネルオイル、アボガドオイル、月見草オイル、ウィートジャームオイル(小麦胚芽油)、ウォールナッツオイル(クルミオイル)、オリーブオイル、キャスターオイル(ひまし油)、ククイナッツオイル、グレープシードオイル、ココアバター、ココナッツオイル、米油、セサミオイル(ごま油)、パーム核油、パームオイル、ホホバオイル、マカダミアナッツオイル、シアバター、マンゴーバター等挙げることができ、上記オリーブ油等に含まれるジアシルグリセロールを主成分とする油脂やパーム核油等に含まれる中鎖脂肪酸トリグリセリドを主成分とする油脂等を用いることもできるが、中でも常温で液体のものが使用の容易さから好ましく、また飽和脂肪酸を多く有する油脂が酸化安定性に優れることから好ましい。
本発明は、油脂に溶解したリグナン類化合物を含有する乳飲料である。本発明でいう乳飲料とは、牛乳、大豆、ココナッツ等由来の乳を原料として得られる飲料であって、乳成分を主原料として含有するものであれば特に限定されることはない。前記主原料となる乳原料としては、脱脂粉乳、全脂粉乳、部分脱脂粉乳、脱脂乳、濃縮乳、バター、クリームなど生乳由来のもの、大豆パウダー、豆乳、粉末豆乳、脱脂大豆粉末など大豆由来のもの、ココナッツミルク、ココナッツパウダーなどココナッツ由来のもの等を例示できるが、乳原料として使用可能な原料であれば特に限定されることはない。乳飲料が乾燥状態または濃縮状態であるときは、飲用時と同程度の水分に戻してから、本発明の飲料の製造に使用する。
セサミン入り豆乳飲料中の安定性評価
1.実験材料
乳飲料として市販の調整豆乳、油脂としてMCT;理研ビタミン製のアクターM-1(C8、C10、C12中鎖脂肪酸が56:42:2であるトリグリセリド)を用いた。リグナン類化合物として、セサミン粉末(セサミン:エピセサミン=51.1:48.2であるもの)を用いた。
セサミン粉末108mgを120℃に加熱したMCT2gに溶解させた溶液を調製した。この溶液を40mlの豆乳に添加し、十分に撹拌し、試料溶液(P)とした。一方、比較対照としてMCTに溶解させずに粉末のまま豆乳に添加した試料溶液(Q)を調製した。PおよびQをNo.5Aのろ紙を用いて吸引ろ過を行い、ろ液の一部(1ml)を別の試験管に取り、4mlのクロロホルムにてセサミンを抽出した。クロロホルム層500μlを2倍希釈し、0.45μmのフィルターを通した後、HPLCにてセサミン含量を分析した。HPLCの分析条件は、カラム;Inertsil ODS-3 (4.6×150mm、GL Sciences Inc.)、移動相;70%メタノール、注入量;20μl、流速;1ml/min、カラム温度:40℃、検出:UV280nmにて行った。
試料溶液(P)および(Q)を吸引ろ過した後のろ液からのセサミンの回収率はそれぞれ73.3%、0.43%となり、試料溶液(Q)はセサミンが粉のまま凝集し、豆乳中で均一に混ざっていないが、試料溶液(P)はセサミンがほぼ均一に混合されていることが判明した。
1.実験方法
セサミン入り豆乳の香味評価試験を9人のパネラーを用いて実施した。評価した飲料は、市販の豆乳40mlにセサミン108mgを2gのMCT(アクターM-1、理研ビタミン製)に溶解させた後に添加した飲料(P)とセサミン108mgを粉末のまま40mlの豆乳に添加した飲料(Q)である。評価は次に示すアンケートによって行った。PとQを比較して(1) ざらつきを感じる、(2) 口当たりがまろやかである、(3) 飲みやすい、(4) 後味が残る、(5) どちらを好むかといった5つのポイントについて評価した。
下表1に示すように試験飲料(P)の方が(Q)よりも香味が優れていることが判明した。
なお、下表に示した数字はパネラー(9人)のうち、各項目においてPまたはQを選んだ人数を表す。
Claims (2)
- セサミンおよび/またはエピセサミンを、炭素数8〜12の中鎖脂肪酸トリグリセリドである油脂に溶解し、該溶解液を乳飲料に混合することを特徴とする、乳飲料の製造方法。
- 製造される乳飲料が、大豆加工飲料である、請求項1記載の製造方法。
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EP1930333B1 (en) | 2005-09-30 | 2014-11-05 | Suntory Holdings Limited | Method and apparatus for producing episesamin-rich composition |
SG10201601998PA (en) * | 2006-03-31 | 2016-04-28 | Suntory Holdings Ltd Jp | Compositions containing lignan-class compounds |
CN105722399B (zh) * | 2013-11-15 | 2020-12-15 | 日清奥利友集团株式会社 | 改良豆乳及其制造方法 |
CZ308418B6 (cs) * | 2015-06-23 | 2020-08-12 | Mendelova Univerzita V Brně, Zahradnická Fakulta,Ústav Posklizňové Technologie Zahradnických Produktů | Pivo nebo nápoj na bázi piva s obsahem lignanů a způsob jejich výroby |
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