JP4707958B2 - Method for inhibiting pigmentation in turmeric-containing beverages - Google Patents

Description

  The present invention relates to a beverage containing turmeric, and particularly to a turmeric-containing beverage enclosed in a beverage container.

  Turmeric is a ginger family plant that has long been used to improve liver function and maintain health. In particular, in recent years, in addition to liver disease, attention has been focused on having an effect of improving symptoms such as hypertension, hyperlipidemia, diabetes, aging prevention, intestinal regulation and the like, and the demand as a health food is increasing. However, since turmeric has a strong bitter taste, it has been difficult to continuously take it as a food.

  Turmeric is also used as a dye / colorant, and is typically used for turmeric, which is the main component of curry powder. As can be seen from the fact that it is used as a coloring agent, turmeric has a strong coloring effect. For example, when it is made into a beverage, there is a problem that pigmentation in a container is intense.

Patent Document 1 discloses a processed food in which turmeric is mixed with milk or dairy products to make it easy to ingest. However, dairy products are high in calories and are difficult for some consumers to consume as health foods.
Japanese Patent Application Laid-Open No. 11-289973

In view of the above problems, an object of the present invention is to provide a turmeric-containing beverage that can be easily ingested as a health food. In particular, an object of the present invention is to provide a turmeric-containing beverage that is easy to drink while suppressing the bitter taste of turmeric and that can be easily ingested by being enclosed in a closed container for beverages.
Moreover, it aims at providing the pigmentation suppression method to the transparent container of the turmeric pigment | dye in the turmeric containing drink from the other side surface of this invention.

  In order to achieve the above object, the present invention provides a turmeric-containing beverage that contains vegetable juice containing insoluble components including dietary fiber and turmeric powder, and is enclosed in a hermetically sealed beverage container. The closed container for beverage is particularly preferably a plastic bottle.

  The vegetable serving as a raw material for the vegetable juice preferably contains carrot, and the insoluble component preferably contains a tissue obtained by crushing carrot.

  Further, the beverage may contain fruit juice, and the fruit serving as the raw material for the fruit juice preferably contains an apple.

  The beverage is acidic, and its turmeric content is 0.01 to 3.5% by weight, preferably 0.01 to 0.75% by weight.

  According to this invention, the drink which suppressed the bitterness of turmeric can be provided by adding turmeric to vegetable juice. Since this is a vegetable juice added with turmeric, it does not prevent continuous consumption as a health food. Furthermore, by adding turmeric to vegetable juice, pigmentation in the beverage container can be prevented, so that a transparent beverage container such as a transparent PET bottle can be used as a sealed container, which can be handled more easily and is continuously consumed. Can be made easy.

  In addition, the entire amount of ingredients including the turmeric pigment can be ingested.

  The turmeric-containing beverage of the present invention is prepared by mixing vegetable juice containing insoluble components including dietary fiber and turmeric powder.

  Here, the vegetable juice is a product obtained by crushing a vegetable and squeezing or squeezing it, and a product obtained by concentrating or concentrating the product and returning it to a juiced state. Vegetables as raw materials may be used alone or in combination, and carrots, spinach, parsley, celery, cabbage and the like are preferably used.

  The insoluble component contained in the vegetable juice is mainly composed of dietary fiber, and precipitates when the vegetable juice is left standing.

  The turmeric-containing beverage of the present invention may further contain fruit juice in addition to vegetable juice. Here, fruit juice is fruit juice or reduced fruit juice, which is used alone or in combination. As the fruit, apple, lemon, grape and the like are preferably used.

  Turmeric used as a raw material in the present invention is a ginger family perennial herb with a scientific name of Curcuma Longa L, and is a plant known as turmeric (autumn turmeric) or cypress (spring turmeric). In the present invention, the turmeric rhizome is dried and used in powder form. Alternatively, a liquid extracted from a turmeric rhizome may be used, which can be obtained by filtering a boiled rhizome with distilled water.

  The turmeric-containing beverage of the present invention is prepared by mixing turmeric into a liquid in which fruit juice is arbitrarily mixed with vegetable juice. This beverage is preferably adjusted to acidic, particularly pH 2-7, since curcumin, which is the main component of the turmeric pigment, is acidic and stable.

  The prepared turmeric-containing beverage may further contain a seasoning ingredient, for example, sugars, honey, salt, or other seasonings can be added to adjust the taste.

  As described above, the turmeric-containing beverage of the present invention is prepared by adding turmeric powder to vegetable juice and fruit juice. As shown in the examples described later, this beverage is a beverage that is very easy to drink because the bitterness of turmeric is suppressed. Moreover, since this drink is based on vegetables and fruit juice, it has an advantage that it can be easily incorporated into lifestyle habits as a health food. Therefore, it is possible to take turmeric continuously as a health food without difficulty.

  Furthermore, it has been found that by adding turmeric to vegetable juice and fruit juice, the bitter taste of turmeric can be suppressed, and at the same time, the distinctive sweetness peculiar to vegetable juice and fruit juice can be suppressed. Therefore, even those who want to ingest vegetable juice and fruit juice to maintain their health, but are worried about their sweetness, can easily ingest the vegetable juice mixed with turmeric.

  If the turmeric content contained in the beverage of the present invention is too low, the medicinal effect of turmeric cannot be expected, and if it is too high, the bitter taste of turmeric will not be suppressed and will be ingested, so it may be 0.01 to 3.5% by weight. It is preferably 0.01 to 1.5% by weight, more preferably 0.01 to 0.75% by weight.

  The turmeric-containing beverage prepared as described above is sealed in a closed beverage container. The airtight container for beverages is a can, bottle, plastic container or the like used for ordinary soft drinks, and a plastic container such as a PET bottle is particularly preferable.

  Until now, due to the strong colorability of turmeric, when transparent containers such as PET bottles were used, the problem was that pigmentation in the containers was strong. However, it has been found that pigmentation in containers can be reduced by mixing turmeric with vegetable juice and fruit juice, as shown in the examples described later. Curcumin, the main component of the turmeric pigment, is also a component that represents turmeric and has various medicinal effects. By preventing pigmentation in the container, it is possible to ingest components containing the pigment without waste.

  Furthermore, since there is little pigmentation to a container, there exists an advantage that it does not affect the recycling of a container.

  Below, the result of having tested the turmeric containing drink of this invention is described.

[Example 1: Sensory test]
Powdered turmeric was added to and mixed with fruit / vegetable mixed juice (Itoen Sales pH 3.88). The amount of turmeric added was 0.375, 0.5, 0.75, and 2.63% by weight.

  As a comparative control, 0.375% by weight of turmeric was added to distilled water.

  In the mixed juice used here, vegetables and fruits such as carrots, spinach and parsley are used, and crushed tissues such as carrots are contained as they are.

  A panel of ITO EN Co., Ltd. selects 6 persons, gives the above 5 types of beverages, and evaluates the bitterness and ease of drinking with 1 to 5 points (higher is better for palatability) when drinking. Went.

  The results are shown in the figure. FIG. 1A shows the test results for bitterness, and FIG. 1B shows the test results for ease of drinking. The higher the score, the less the bitterness and the easier it is to drink.

  From the figure, it is clear that by adding turmeric to the mixed juice, both bitterness and ease of drinking are greatly improved as compared with the case where it is added to distilled water. Furthermore, even when the added amount was 0.5% by weight, this tendency was remarkable, indicating that the intake of turmeric can be increased.

  When turmeric was added at 0.75% by weight, it had almost the same bitterness and ease of drinking as distilled water. From this, it was shown that the amount of turmeric added to the mixed juice is preferably 0.75% by weight or less.

[Example 2: Pigmentation test 1]
Powdered turmeric was added to Uchinchin tea and fruit / vegetable mixed juice (full vegetable pH 3.88) and mixed. The amount of turmeric added was 0.05, 0.375, and 3.75% by weight, respectively. Uchinchin tea is a tea brewed with turmeric rhizomes.

A PET bottle fragment (width 1.5 × length 5 cm) was immersed in each solution for 15 minutes, and then the adhesion strength of the dye was visually determined. The results are shown in Table 1 below.

  When turmeric was added to Uchinchin tea, pigmentation was observed at an addition amount of 0.375% by weight or more. On the other hand, in the case of mixed juice, slight pigmentation was observed even at an addition amount of 3.75% by weight.

  From this result, it was shown that pigmentation to a container can be prevented by adding turmeric powder to mixed juice.

[Example 3: Pigmentation test 2]
After the fruit / vegetable mixed juice was filtered, turmeric was added to investigate changes in pigmentation.

  Fruit / vegetable mixed juice (enriched vegetable pH 3.88) was filtered (ADVANTEC thickness 0.26 mm), and powdered turmeric was added and mixed. As a comparative control, turmeric was similarly added to a fruit / vegetable mixed juice (filled vegetable pH 3.88) without filtration treatment. The amount of turmeric added was 0.05, 0.375, and 3.75% by weight, respectively.

  A PET bottle fragment (width 1.5 × length 5 cm) was immersed in each solution for 15 minutes, and then the adhesion strength of the dye was visually determined. The results are shown in Table 2.

Moreover, the amount of the precipitate in each condition was measured. The results are shown in Table 3.

From the results in Table 2, when turmeric was added to the filtered mixed juice, pigmentation was observed when the amount of turmeric added was 0.375% by weight or more. In the case of no filtration treatment, almost no pigmentation was observed as in the above example, suggesting that the factor preventing turmeric pigmentation was an insoluble component contained in the juice.

  Table 3 shows the results of measuring the amount of precipitate under each test condition. In the filtered mixed juice, the amount of precipitate increased as the amount of turmeric added increased. This precipitation is considered to be turmeric powder itself.

  In the mixed juice without the filtration treatment, a relatively large amount of precipitate was observed. This precipitation was constant regardless of the amount of turmeric added.

  Since the amount of the precipitate in the mixed juice without the filtration treatment was constant regardless of the amount of turmeric added, it is considered that the turmeric powder is dispersed in the precipitate derived from the mixed juice. The precipitate derived from the mixed juice is an insoluble component such as a tissue obtained by crushing carrots, and is considered to contain most dietary fiber. This precipitate has a certain amount of bulk, and turmeric powder enters into this precipitate, so it is considered that the total amount of the precipitate does not change. Thus, it is thought that pigment deposition is prevented by the turmeric powder entering the juice-derived precipitate.

  As described above, by adding turmeric to vegetable / fruit mixed juice, the bitterness of turmeric can be suppressed and the pigmentation of turmeric can be prevented. Accordingly, a beverage container such as a transparent PET bottle can be used as the sealed container, and continuous consumption can be facilitated by making it easier for consumers to handle. Furthermore, since turmeric pigmentation is prevented, the entire amount of components including turmeric pigment can be ingested.

Sensory test of turmeric-containing beverages. (A) shows the test results for bitterness, and (b) shows the test results for ease of drinking.

Claims (4)

A method for suppressing pigmentation of a turmeric pigment in a transparent container in a turmeric-containing beverage, comprising adding 0.01 to 0.75% by weight of turmeric powder to vegetable juice containing insoluble components including dietary fiber. The method for inhibiting pigmentation according to claim 1 , wherein the vegetable as a raw material of the vegetable juice contains carrot. The method for inhibiting pigmentation according to claim 1 or 2 , wherein fruit juice is further mixed with the vegetable juice. The method for suppressing pigmentation according to any one of claims 1 to 3 , further comprising a step of adjusting the vegetable juice to which the turmeric is added to acidity.

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