JP5176418B2 - Branched chain amino acid beverage - Google Patents

Description

  The present invention relates to a beverage in which an unpleasant odor generated over time is reduced in a beverage containing a branched chain amino acid.

  Amino acids are important nutrients and are widely used in pharmaceuticals, quasi drugs, foods and the like. Of the essential human amino acids that cannot be synthesized in vivo, three types of valine, leucine, and isoleucine are collectively referred to as branched chain amino acids because of their structural similarity with branched chains. Branched-chain amino acids are metabolized in the muscle and are said to be deeply related to the function of the muscle. It is said that branched chain amino acids are consumed in the muscles by exercising, and shortage causes muscle fatigue, muscle pain, etc., and chronic inadequate intake also causes muscle weakness and back pain in the legs and lower back.

  However, since branched chain amino acids generate an unpleasant odor inherent to amino acids over time in a solution, they are not satisfactory in terms of flavor. For this reason, conventional liquid agents containing a branched chain amino acid have not had a sufficient amount of the branched chain amino acid.

  Conventionally, as a technique for improving the flavor of an amino acid compound solution having an unpleasant flavor, a technique for blending a vitamin B1 derivative having an unpleasant flavor (see Patent Document 1) and the like have been disclosed.

JP-A-10-287551

  An object of the present invention is to suppress an unpleasant odor inherent in branched-chain amino acids over time in beverages containing branched-chain amino acids and improve the flavor of the branched-chain amino acid-containing beverages.

  As a result of various investigations to solve the problems, the present inventors formulated a specific amount of a specific herbal medicine into a beverage containing a high concentration of branched-chain amino acids that generate odors over time and reduce the commercial value. Thus, it was found that an unpleasant odor generated over time can be suppressed, and the present invention has been completed.

That is, the present invention is selected from (1) (a) a branched-chain amino acid having a concentration of 110 mg / 50 mL or more, and (b) psycho, eucommia, toshishi, licorice and keihi having a concentration of 50 mg / 50 mL or more in terms of a drug substance. A beverage characterized by blending one or more,
(2) The beverage according to (1), wherein the branched chain amino acid is one or more selected from L-valine, L-leucine and L-isoleucine,
(3) (a) L-valine at a concentration of 110-2800 mg / 50 mL, L-leucine at a concentration of 100-1100 mg / 50 mL, or L-isoleucine at a concentration of 80-2000 mg / 50 mL, and (b) the drug substance A beverage characterized by containing one or more selected from psycho, eucommia, toshi, licorice and keihi in a concentration of 50 mg / 50 mL or more in terms of conversion,
(4) The beverage according to any one of (1) to (3), wherein the concentration of the branched chain amino acid is 160 mg / 50 mL or more,
(5) The beverage according to any one of (1) to (4), further containing vitamin B1
(6) The beverage according to any one of (1) to (5), wherein the pH is 2 to 6.
(7) A branched chain at a concentration of 110 mg / 50 mL or more, characterized in that it contains one or more selected from Psycho, Eucommia, Toshishi, Nikujuyou, and Keihi at a concentration of 50 mg / 50 mL or more in terms of active ingredient. A method for reducing unpleasant odors that occur over time in beverages containing amino acids,
It is.

  According to the present invention, it was possible to suppress the generation of unpleasant odor over time even when a branched chain amino acid was blended in a beverage at a high concentration.

  In the present invention, preferred examples of the branched chain amino acid include L-valine, L-leucine, and L-isoleucine, but the effects of the present invention can also be obtained when DL and D forms are used. It is expected.

  The blended amount of the branched chain amino acid of the present invention is an amount that generates an unpleasant odor over time. When the branched chain amino acid is used alone, L-valine is 110 to 2800 mg per L in 50 ml of the whole oral solution. -Leucine is 100-1100 mg and L-isoleucine is 80-2000 mg. If the amount of branched chain amino acid is small, the unpleasant odor over time is not felt so much, so the present invention is unnecessary.If the amount of branched chain amino acid is too large, the solubility is insufficient and it is difficult to provide as a product. Because it becomes. Here, when two or more kinds of branched chain amino acids are used as a mixture, when the total amount of branched chain amino acids is 110 mg or more per 50 mL of the whole oral solution, some subjects feel an unpleasant odor of the amino acid, and 160 mg or more It was also found that about half of subjects felt an unpleasant odor of amino acids when blended, and almost all subjects felt an unpleasant odor of amino acids when blended in an amount of 240 mg or more.

  The herbal medicine used in the present invention is psycho, eucommia, toshi, licorice or keihi, but in the present invention, one or more of these herbal medicines can be used in any combination.

  The psycho of the present invention originates from the root or whole plant of the Umbelliferae (Bupleurum falcatum L.) or its varieties, and the eucommia originates from the bark of the Eucommmiaceae Eucommiaaceum, Is originated from the seeds of Cuscuta chinensis LAM., Nikujuyou originated from the parasitoid Cistanche salsa of the clover family, and Kahi is Cinnamomum cassia Blume or Lauraceae It originates from the bark of the same genus plant, or from a part of the pericarp.

  The blending amount of the crude drug used in the present invention is preferably 50 to 500 mg, more preferably in the range of 200 to 500 mg per 50 mL of the whole beverage in terms of the crude drug equivalent. When the crude drugs used in the present invention are used in combination, it is effective if the total amount of these crude drugs is within this range.

  The herbal medicine blended in the present invention is preferably blended in the form of an extract. The extract is produced by an ordinary method, for example, a method of extracting from a crushed crude drug raw material at an appropriate temperature (low temperature or heating) using an extraction solvent. The extraction solvent can be appropriately selected depending on the crude drug, but preferably water, a hydrophilic solvent (especially ethanol) and a mixed solvent thereof are used. The extract of the present invention can be used as a liquid extract as it is, or can be used as a diluted product of water or the like, a concentrate of a liquid extract, or a dried product of a liquid extract. That is, the extract of the present invention includes any of dry extract, soft extract, flow extract, tincture and the like.

  From the viewpoint of the effect of suppressing unpleasant odor, the beverage of the present invention is preferably on the acidic side, more preferably in the range of pH 2 to 6, and particularly preferably pH 2.5 to 5. Here, pH adjustment can use an edible acid as a pH adjuster. Examples of the pH adjuster include citric acid, malic acid, tartaric acid, fumaric acid, lactic acid, succinic acid, ascorbic acid, acetic acid and other organic acids and salts thereof, hydrochloric acid and phosphoric acid and other inorganic acids and salts thereof, and the like. It is done. These pH adjusters can be used alone or in combination.

  In addition, it was found that when vitamin B1 was added at the same time as the branched chain amino acid, a stronger unpleasant odor was generated over time, but the present invention has also been found to be effective against such unpleasant odor. Here, vitamin B1 includes thiamine or a salt thereof (thiamine nitrate, thiamine hydrochloride, etc.), a thiamine derivative (discetiamine, fursultiamine, octothiamine, etc.) and the like.

  In the beverage of the present invention, various vitamins, amino acids and salts thereof, other herbal medicines and herbal extracts, sweeteners, preservatives, corrigents, coloring agents, and other ingredients commonly used in beverages can be further blended. .

  The beverage of the present invention can be prepared by a conventional method, and the method is not particularly limited, but usually each component is mixed and dissolved in a specified amount or less of purified water, and the volume is adjusted to a specified amount with purified water, Obtained by filtration and sterilization as necessary. When the fat-soluble vitamin is contained, it can be emulsified with a commonly used surfactant, solubilized with a solubilizer, or suspended with a dispersant.

Examples Hereinafter, the effects of the present invention will be described in detail with reference to Examples and Test Examples. In addition, each crude drug extract used what was purchased, and the compounding quantity was shown by the amount equivalent to the crude drug.

Comparative Example 1
L-isoleucine 100mg
L-leucine 240mg
L-valine 80mg
L-arginine hydrochloride 300mg
Taurine 1000mg
Vitamin B1 nitrate 5.65mg
Sodium benzoate 30mg
Citric acid 200mg
3000mg sugar
Polyvinylpyrrolidone K29 / 32 500mg
Dilute hydrochloric acid (pH regulator) Appropriate amount (pH 3.2)
The above formulation was dissolved in purified water, adjusted to pH 3.2 with diluted hydrochloric acid, adjusted to 50 mL with purified water, and sterilized at 80 ° C. for 30 minutes to obtain a liquid.

  A liquid preparation was obtained in the same manner as in Comparative Example 1 except that 500 mg (powder equivalent amount) was added to the prescription in Comparative Example 1.

  A liquid preparation was obtained in the same manner as in Comparative Example 1 with the prescription in which the psycho-flow extract of Example 1 was changed to 500 mg of eucommia leaf extract (concentration in bulk drug substance).

  A liquid preparation was obtained in the same manner as in Comparative Example 1 with the prescription in which the psycho-flow extract of Example 1 was changed to 500 mg of Toshishi extract (concentration in bulk drug substance).

  A liquid preparation was obtained in the same manner as in Comparative Example 1 with the prescription in which the psycho-flow extract of Example 1 was changed to 500 mg of citrus extract (raw material equivalent amount).

  A liquid preparation was obtained in the same manner as in Comparative Example 1 with the prescription in which the psycho-type extract of Example 1 was changed to 500 mg of the Keihi-type extract (the amount equivalent to the drug substance).

Comparative Examples 2-18
A liquid preparation was obtained in the same manner as in Example 1, except that the psycho-flow extract of Example 1 was changed to each herbal extract shown in Table 1.

Test example 1
About the liquid agent which preserve | saved each liquid agent of an Example and a comparative example at 65 degreeC for 5 days, the grade of the unpleasant odor was evaluated by the panel of 6 persons. Using the prescription containing no crude drug of Comparative Example 1 as a control, each liquid preparation of Examples and Comparative Examples was subjected to a sensory test by the scoring method (5-point evaluation method) shown below, and the average score was calculated. The results are shown in Table 1 (result values in the table are average values of each panel).

  Each panel was evaluated by a 5-point evaluation method, and the average value was converted into a 100-point method and shown in the table. The evaluation criteria for unpleasant odor are as follows: 100 (same as control), 80 (slightly weaker than control), 60 (slightly weaker than control), 40 (very weaker than control), 20 (much weaker than control) Weak), 0 (no smell)

表から明らかなように本発明で用いる生薬エキスは分岐鎖アミノ酸を配合した際に経時的に発生する不快臭を抑制することがわかった。

As is apparent from the table, it was found that the herbal extract used in the present invention suppresses unpleasant odor that is generated over time when a branched chain amino acid is added.

Examples 6-9, Test Example 2
A liquid preparation was prepared in the same manner as in Example 1 with the prescription in which the type of herbal medicine and the blending amount were changed to those shown in the table, and the liquid preparation stored at 65 ° C. for 5 days was tested by a panel of 5 persons. The same sensory test as in Example 1 was performed. Table 2 shows the types of herbal medicines, blending amounts, and test results.

試験例３
Ｌ−イソロイシン １００mg、各生薬２００mg（原生薬換算量）を精製水に溶解し、クエン酸でｐＨを３．２に調製後、精製水で５０mLになるよう調製し、８０℃で３０分滅菌して液剤を得た。

Test example 3
L-isoleucine 100 mg and each crude drug 200 mg (raw drug equivalent amount) are dissolved in purified water, adjusted to pH 3.2 with citric acid, adjusted to 50 mL with purified water, and sterilized at 80 ° C. for 30 minutes. To obtain a solution.

  About the liquid agent preserve | saved at 65 degreeC for 5 days, compared with the unpleasant odor of a crude drug unblended prescription, the sensory test similar to Test Example 1 was done by the panel of five persons. Table 3 shows the combination crude drugs and test results.

  As apparent from the table, the herbal medicines of the present invention suppressed the unpleasant odor, but it was found that Keihi has a particularly strong L-isoleucine-derived unpleasant odor suppressing effect.

Test example 4
In the same manner as in Test Example 3, a sensory test was carried out on the liquid preparation prepared by changing the L-isoleucine prepared in Test Example 3 to 240 mg L-leucine and storing it at 65 ° C. for 5 days. Table 4 shows the combination crude drugs and test results.

  As is apparent from the table, the herbal medicines of the present invention suppressed the unpleasant odor, but it was found that the herbal odor is particularly effective for suppressing the unpleasant odor derived from L. leucine.

Test Example 5
In the same manner as in Test Example 3, a sensory test was performed on the liquid prepared by changing the L-isoleucine prepared in Test Example 3 to 80 mg of L-valine and storing the solution at 65 ° C. for 5 days. Table 5 shows the combination crude drugs and test results.

  As is apparent from the table, the herbal medicines of the present invention strongly suppressed the unpleasant odor derived from L-valine.

Reference example 1
The following formulation was dissolved in purified water, and the pH was adjusted to 3.2 with dilute hydrochloric acid. The total amount was adjusted to 50 mL with purified water, and sterilized at 80 ° C. for 30 minutes to prepare liquids of Reference Formulas 1 and 2.

Reference test 1
About the liquid agent which preserve | saved Reference prescription 1 at 65 degreeC for 5 days, the sensory evaluation by the 9-point evaluation method was performed for the strength of the unpleasant odor with the panel of 4 persons, and the average score was computed. Evaluation was very weak: 1 point, somewhat weak: 3 points, neither: 5 points, slightly strong: 7 points, very strong: 9 points. As a result, since the average score was 6.5 points, it was found that Reference Formula 1 after storage had an unpleasant odor.

Reference test 2
Reference formulations 1 and 2 were stored at 65 ° C. for 5 days, and the reference formulation 1 at that time was used as a control. Sensory evaluation was performed and the average score was calculated. Evaluation is weaker than control: 0 points, same as control: 1 point, slightly stronger than control: 3 points, stronger than control: 5 points, very strong than control: 7 points, very strong than control: 9 points 9 A stage evaluation was performed.

  As a result, the average score was 5.5, and the unpleasant odor was clearly strong in the prescription containing the vitamin B1 of Reference Prescription 2.

Reference example 2
The following formulation was dissolved in purified water, and the pH was adjusted to 3.2 with dilute hydrochloric acid. The total amount was adjusted to 50 mL with purified water, and sterilized at 80 ° C. for 30 minutes to produce solutions of Reference Formulas 3-8.

Reference test 3
For solutions prepared by storing Reference Formulas 3 to 8 at 50 ° C for 3 days, the amino acid concentration at which the unpleasant odor begins to be worrisome by a panel of 4 people is on the evaluation axis (the distance on the axis between samples is proportional to the concentration of the mixture) The average score of each panel was calculated by having an arrow written in the sense. The numerical value of each panel is shown below.

  When the total amount of branched chain amino acids is about 110 mg or more per 50 mL of the total internal solution, unpleasant odor is felt, when 160 mg or more is blended, the panel feels unpleasant odor, and when 240 mg or more is blended, almost all panels are unpleasant. I understood that I felt.

Reference example 3
The following formulation was dissolved in purified water, and the pH was adjusted to 3.2 with dilute hydrochloric acid. The total amount was adjusted to 50 mL with purified water, and sterilized at 80 ° C. for 30 minutes to produce solutions of Reference Formulas 9-18.

Reference test 4
For solutions prepared by storing Reference Formulas 3 and 9 to 17 at 50 ° C. for 3 days, the amino acid concentration at which each person begins to worry about an unpleasant odor by a panel of 4 people is on the evaluation axis (the distance on the axis between the samples is blended) The average point of each panel was calculated. The numerical value of each panel is shown below.

  As a result, the average of the concentration evaluation values is 159 mg for L-isoleucine, 111 mg for L-leucine, and 124 mg for L-valine, and an unpleasant odor of each amino acid is generated at a concentration near or higher than this concentration. It became clear.

  The beverage of the present invention can be applied to, for example, various foods such as health drinks and nutritional supplement drinks, pharmaceuticals such as drinks and syrups, and quasi drugs.

Claims (7)

(A) A branched-chain amino acid having a concentration of 110 mg / 50 mL or more, and (b) one or more selected from psycho, eucommia, toshishi, licorice and cinnamon having a concentration of 50 mg / 50 mL or more in terms of a drug substance. A beverage characterized by that. The beverage according to claim 1, wherein the branched chain amino acid is one or more selected from L-valine, L-leucine and L-isoleucine. (A) L-valine at a concentration of 110-2800 mg / 50 mL, L-leucine at a concentration of 100-1100 mg / 50 mL, or L-isoleucine at a concentration of 80-2000 mg / 50 mL, and (b) 50 mg in terms of drug substance A beverage characterized by containing one or more selected from psycho, eucommia, toshi, licorice and keihi at a concentration of 50 mL or more. The beverage according to any one of claims 1 to 3, wherein the concentration of the branched chain amino acid is 160 mg / 50 mL or more. Furthermore, the drink in any one of Claims 1-4 which mix | blended vitamin B1 class. pH is 2-6, The drink in any one of Claims 1-5. Formulated with branched chain amino acids at a concentration of 110 mg / 50 mL or more, characterized by the combination of one or more selected from Psycho, Eucommia, Toshishi, Nishikujo and Keihi at a concentration of 50 mg / 50 mL or more in terms of active ingredient A method for reducing unpleasant odor over time in a beverage.