JP4840298B2 - Chitosan combination beverage - Google Patents

Description

  The present invention relates to a beverage containing chitosan and chondroitin sulfate or a salt thereof, and can be applied to the fields of pharmaceuticals, quasi drugs and foods.

  Chitosan is a kind of functional dietary fiber, and generally decalcifies crustacean crusts such as crabs, shrimps and krill, insect crusts such as beetles and grasshoppers, squid bones, etc. It is manufactured by deacetylating the chitin obtained by the treatment. Chitosan has an effect of inhibiting digestion and absorption of lipids (see Patent Document 1), an effect of suppressing an increase in serum cholesterol concentration (see Non-Patent Document 1), an effect of suppressing an increase in serum uric acid level, an effect of improving serum uric acid level, etc. (see Patent Document 2) ). In addition to this, chitosan has an excellent action in antibacterial properties, wound healing action, cohesiveness, moisture retention and the like. For this reason, a product containing chitosan has been developed. However, chitosan is difficult to dissolve in water near neutrality, and even when the pH is returned to near neutrality by dissolving it in an acidic state, the astringency peculiar to chitosan is produced. It was not very suitable for.

In addition, it is known that water-soluble chitosan obtained by lowering the molecular weight of chitosan (molecular weight of 10,000 or less) easily dissolves in water, not only acidic but also neutral. Water-soluble chitosan has an excellent physiological function even when it is a low molecule, and has been reported to have an immunostimulatory effect, a liver function improving effect, a blood glucose level reducing effect, and the like (see Non-Patent Document 2). However, water-soluble chitosan also has an astringency peculiar to chitosan, and this astringency is an obstacle to continuous intake as a beverage.
Therefore, as a method for improving the flavor of a product containing chitosan and water-soluble chitosan, a method of immobilizing chitosan and water-soluble chitosan with a zein matrix (see Patent Document 3), a method of blending alginate (see Patent Document 4), etc. However, the former is a solid, and the latter is not suitable for providing a beverage because the viscosity of the solution becomes very high.

  On the other hand, chondroitin sulfate is a substance that is abundant in cartilage of animals and is used as an injectable solution for the treatment of the corneal surface layer with ophthalmic solutions such as low back pain, joint pain, and shoulder periarthritis (fifty shoulders). In this way, chondroitin sulfate is a colorless or white crystal powder that does not smell or taste and is used as a physiologically active substance. There are reports (see Patent Document 5) that suppress the bitterness and numbness of basic drugs, but there is no report of the masking effect on astringency.

Japanese Patent No. 2667351 JP 2001-163788 A JP 2003-104899 A JP 2000-270809 A JP 2005-41887 A Maezaki et al., 1998, FOOD Style 21, 67-71 Mitsuo Kawaguchi, 1998, Applied carbohydrate chemistry 45 4 415-419

  An object of the present invention is to provide a chitosan-containing beverage with good dosing that can be taken on a daily basis without any problem of viscosity as a beverage, suppressing astringency caused by chitosan.

  As a result of diligent studies to solve the above problems, the present inventors have improved the astringency that occurs when chitosan is dissolved by adding chondroitin sulfate or a salt thereof to the chitosan solution, and the viscosity as a beverage. In addition, the present inventors have found that a suitable and easy-to-take chitosan-containing beverage can be obtained, and the present invention has been completed.

  That is, the present invention is a beverage characterized by containing chitosan and chondroitin sulfate or a salt thereof.

  In another aspect of the present invention, the beverage is chitosan, which is water-soluble chitosan. In another embodiment, the water-soluble chitosan is chitosan oligosaccharide.

  According to the present invention, it has become possible to provide a chitosan-containing beverage that has improved astringency caused by chitosan and is extremely easy to take.

  Chitosan in the present invention refers to β-1,4-poly-D-glucosamine, and is obtained by alkali treatment of chitin obtained from shrimp, crab, insects, shellfish, mushrooms and the like.

  The water-soluble chitosan in the present invention refers to chitosan having a molecular weight of 10,000 or less, and various water-soluble chitosans having different molecular weights and molecular weight distributions can be obtained due to differences in production methods and the like. Including all of these. Some water-soluble chitosan can be obtained by applying a separation membrane method (see US Pat. No. 5,730,766) to chitosan. In addition, chitosan oligosaccharide, which is a kind of water-soluble chitosan, can be obtained by directly hydrolyzing chitosan with hydrochloric acid or an enzyme (see Japanese Patent Laid-Open Nos. 61-211102 and 61-21103). . Chitosan oligosaccharide is also called chitosan degradation product, oligoglucosamine, or glucosamine oligomer, and has a structure in which about 2 to 10 glucosamines are connected. In addition, the water-soluble chitosan in the present invention is not limited in the degree of purification of the water-soluble chitosan as long as it contains water-soluble chitosan having astringency, and includes unrefined products or partially purified products.

  The chondroitin sulfate in the present invention is a kind of mucopolysaccharide, and indicates a compound having D-glucuronic acid and N-acetyl-D-galactosamine as main repeating units. For example, chondroitin 4 sulfate (chondroitin) is selected depending on the substitution position of the sulfate group. (Also referred to as sulfate A), chondroitin sulfate 6-sulfate (also referred to as chondroitin sulfate C), and a mixture of chondroitin sulfates having different sulfate group substitution positions is also included. As a method of producing chondroitin sulfate, in addition to chemical synthesis, a method of extracting from raw materials such as bone, cartilage, or skin of animals and plants such as shark, shark, squid or cow is known. In addition to products, these extracts can also be used. Examples of the chondroitin sulfate salt include sodium chondroitin sulfate. The compounding quantity of chondroitin sulfate or its salt is 0.1-30 mass parts with respect to 1 mass part of chitosan or water-soluble chitosan, Preferably it is 1-20 mass parts. By this blending amount, the strong astringency exhibited by chitosan or water-soluble chitosan can be effectively reduced by tasteless and odorless chondroitin sulfate or a salt thereof.

  The pH of the beverage in the present invention is 2.0 to 7.0, more preferably 2.5 to 6.5 when chitosan is used. When using water-soluble chitosan, although it does not specifically limit, When providing this invention as a drink by setting to pH of this range, it has been confirmed that a feeling of taking improves more.

  In order to keep the pH in the above range, a pH adjusting agent can be blended as necessary. Examples of the pH adjuster include organic acids such as citric acid, malic acid, fumaric acid, tartaric acid, lactic acid, and succinic acid, salts thereof, mineral acids such as hydrochloric acid, and inorganic bases such as sodium hydroxide.

  In the beverage of the present invention, vitamins, minerals, amino acids and salts thereof, herbal medicines, herbal extracts, caffeine, royal jelly and the like can be appropriately blended as long as the effects of the present invention are not impaired. Furthermore, if necessary, additives such as antioxidants, colorants, fragrances, flavoring agents, surfactants, solubilizers, preservatives, sweeteners and the like are appropriately blended within a range not impairing the effects of the present invention. Can do.

  In the method for preparing a beverage of the present invention, when chitosan is used, it is difficult to dissolve in water near neutrality, so it is necessary to make the solution once acidic. The acidic solution in which chitosan is dissolved can be returned to neutrality later, and can be prepared as a beverage having a pH of about 7. When water-soluble chitosan is used, it can be prepared by a conventional method, and the method is not particularly limited. For example, after each component is dissolved in an appropriate amount of purified water, the pH is adjusted, and further purification is performed. A method of adjusting the volume by adding water and performing filtration and sterilization treatment as necessary can be obtained, and the beverage of the present invention can be obtained.

  The beverage of the present invention can be provided as various foods such as health drinks, tea drinks, and sports drinks in addition to pharmaceuticals such as drinks and syrups and quasi drugs.

  The following examples and test examples illustrate the present invention in more detail.

In this examination, chitosan oligosaccharide (COS-YS) (Yaizui Fisheries Chemical Co., Ltd.) was used as water-soluble chitosan, and chitosan 5 (Wako Pure Chemical Industries, Ltd.) was used as chitosan.
[Test solution preparation]
The formulations of each test solution are shown in Tables 1-4.

  When blending water-soluble chitosan, dissolve water-soluble chitosan in purified water, add sodium chondroitin sulfate or each polysaccharide to the solution, dissolve it, add purified water to make a total volume of 100 mL, and add hydrochloric acid and potassium hydroxide. The pH was adjusted.

  When chitosan is added, chitosan is added to purified water and adjusted to pH 2 or lower with hydrochloric acid, dissolved, sodium chondroitin sulfate is added to and dissolved in the solution, and purified water is added to make a total volume of 100 mL. The pH was adjusted with

Each solution with adjusted pH was filled in a glass bottle, capped, and sterilized at 80 ° C. for 20 minutes to obtain a test solution.
[Sensory test method (assessment of astringency)]
About the astringency of the test liquid which judged that there was no precipitation and there was no problem in the viscosity as a drink, sensory evaluation by the panel consisting of a total of five adult men and women was performed.

Test method: About 10 ml of each test solution in the mouth for 5 seconds, “very astringent”: 5 points, “very astringent”: 4 points, “astringent”: 3 points, “a little astringent”: 2 points, “slightly astringent”: 1 point, “I don't feel anything”: 0 points were selected and evaluated using the average score. The sensory evaluation was performed for each table, and the sensory evaluation of each test solution in the table was performed at intervals of 30 minutes or more.
[result]
(1) Effect of chondroitin sulfate (pH 4.5)
A formulation in which water-soluble chitosan and chondroitin sulfate sodium (Seikagaku Corporation) were blended and the pH was adjusted to 4.5 was named Example 1. A formulation obtained by removing sodium chondroitin sulfate from Example 1 is Comparative Example 1, dextrin (Wako Pure Chemical Industries, Ltd.), sodium alginate (Wako Pure Chemical Industries, Ltd.), pectin (same polysaccharide instead of sodium chondroitin sulfate). Comparative examples 2 to 5 were prepared by blending Wako Pure Chemical Industries, Ltd.) and λ-carrageenan (Wako Pure Chemical Industries, Ltd.). Examples 5 and 9 were obtained by replacing the water-soluble chitosan of Example 1 and Comparative Example 1 with chitosan. Table 1 shows each formulation, the presence or absence of visual precipitation immediately after preparation of each test solution, the suitability of viscosity as a beverage, and the results of a sensory test.

実施例及び比較例の評価を行った結果、比較例３は粘度が非常に高く、また比較例４及び５のサンプルは沈殿が生じたため、飲料としては適していなかった。

As a result of evaluating Examples and Comparative Examples, Comparative Example 3 was very high in viscosity, and the samples of Comparative Examples 4 and 5 were not suitable as beverages because precipitation occurred.

From the sensory evaluation value, it was found that the astringency recognized in Comparative Examples 1, 2, and 9 was improved satisfactorily by adding chondroitin sulfate to the water-soluble chitosan or chitosan-containing solution.
(2) Effect of chondroitin sulfate and pH on astringent taste of water-soluble chitosan Example 2 and 3 were prepared by adjusting the pH of Example 1 to 2.5 and 6.5, respectively. The formulations from which sodium was removed were referred to as Comparative Examples 6 and 7, respectively.

水溶性キトサンはｐＨが低いほど渋味が強いが、水溶性キトサン配合溶液にコンドロイチン硫酸を添加することで、比較例６、１及び７でそれぞれ認められている水溶性キトサンの渋味が各ｐＨで良好に改善されていることがわかった。
（３）キトサンの渋味に対するコンドロイチン硫酸とｐＨの影響
表２における実施例１〜３並びに比較例１、６及び７の水溶性キトサンを、キトサンに置き換えたものを実施例４〜６及び比較例８〜１０とした。

Although the water-soluble chitosan has a stronger astringency as the pH is lower, by adding chondroitin sulfate to the water-soluble chitosan-containing solution, the astringency of the water-soluble chitosan recognized in Comparative Examples 6, 1 and 7 respectively is It was found that the improvement was good.
(3) Effects of chondroitin sulfate and pH on astringent taste of chitosan Examples 4 to 6 and comparative examples in which the water-soluble chitosan in Examples 1 to 3 and Comparative Examples 1, 6 and 7 in Table 2 were replaced with chitosan 8-10.

キトサンはｐＨが低いほど渋味が強いが、キトサン配合溶液にコンドロイチン硫酸を添加することで、比較例８〜１０でそれぞれ認められているキトサンの渋味が各ｐＨで良好に改善されていることがわかった。
（４）水溶性キトサンの渋味に対するコンドロイチン硫酸配合量の影響
実施例１から水溶性キトサンとコンドロイチン硫酸ナトリウムの配合比を変化させたものを実施例７〜１１及び比較例１１とした。

Chitosan has a stronger astringency as the pH is lower, but by adding chondroitin sulfate to the chitosan formulation solution, the astringency of chitosan recognized in Comparative Examples 8 to 10 is improved at each pH. I understood.
(4) Effect of blending amount of chondroitin sulfate on astringency of water-soluble chitosan Examples 7 to 11 and Comparative Example 11 were prepared by changing the blending ratio of water-soluble chitosan and chondroitin sulfate from Example 1.

水溶性キトサン配合溶液に、水溶性キトサンの０．１重量部以上のコンドロイチン硫酸ナトリウムを配合することで渋味がマスキングされ、１重量部以上のコンドロイチン硫酸ナトリウムを配合することで渋味がほとんど無くなることがわかった。

Astringency is masked by blending 0.1 part by weight or more of sodium chondroitin sulfate with water-soluble chitosan blended solution, and astringency is almost eliminated by blending 1 part by weight or more of sodium chondroitin sulfate. I understood it.

  As described above, by blending sodium chondroitin sulfate with water-soluble chitosan or chitosan-containing solution, it is possible to preferentially suppress astringency caused by water-soluble chitosan or chitosan and to prepare a solution having viscosity suitable for beverages I understood.

  ADVANTAGE OF THE INVENTION According to this invention, the drink which is very easy to take with the astringent taste which arises by chitosan can be provided as a drink of a pharmaceutical, a quasi-drug, and a food area | region.

Claims (3)

A beverage comprising 1 to 20 parts by mass of chondroitin sulfate or a salt thereof per 1 part by mass of chitosan and having a pH of 2.0 to 7.0 . The beverage according to claim 1, wherein the chitosan is water-soluble chitosan. The beverage according to claim 2 , wherein the water-soluble chitosan is chitosan oligosaccharide.