JP5967900B2 - Taste improving agent - Google Patents

Description

The present invention relates to a taste improver for foods and drinks comprising mangosteen as an ethanol solvent extract .

  In recent years, the intake of vegetables has decreased due to westernization of food. Vegetable juice is rich in various vitamins, minerals, vegetable fiber, and other micronutrients and can be consumed easily, so it is taken for the purpose of eliminating vegetable deficiency, nutritional supplementation, health maintenance, beauty, etc. Yes. However, since many vegetable juices have a unique blue odor and vegetable odor, many people have resistance to drinking. The same trend is seen in soy milk drinks and tomato processed drinks.

  Fruit juice-containing beverages are also drunk for the purpose of nutritional supplementation, health maintenance, beauty, and the like because they contain various vitamins. However, since beverages containing 100% fruit juice (particularly in citrus fruits and the like) contain many unique bitter components, masking of bitterness in fruit juice beverages is also an issue. Also, depending on the type of fruit juice, it has a unique flavor and may be avoided.

  In recent years, beverages containing amino acids, which have been put on the market in large numbers, have been drunk for the purpose of maintaining health such as reducing muscle fatigue, maintaining stamina, and increasing metabolism. However, many L-type amino acids such as isoleucine, leucine, valine, serine, asparagine, glutamine, arginine, lysine, cysteine, methionine, phenylalanine, tryptophan, histidine, proline and the like have been found to have a bitter taste depending on the concentration. In fact, amino acid beverages often have a bitter taste, and masking the bitter taste caused by amino acids has been a problem.

  To reduce the taste of beverages, there are a method of adding a peptide (for example, see Patent Document 1) and a method of adding trehalose (for example, see Patent Document 2). In addition, a method of adding neotame, which is a high-intensity sweetener (see, for example, Patent Document 3) has been reported. However, a high-intensity sweetener has its own tastes such as bitterness and metallic taste. While increasing the amount used for masking masks astringency, there is also a problem that it may affect palatability. In any case, however, consumers have recently become more aware of additives, and there is a need for natural materials that are easy to imagine safety. In addition, there is a tendency to reduce the amount of sugars and salts used, as well as a tendency to demand less taste specific to taste and smell.

Mangosteen (Mangosteen scientific name: Garcinia mangostana L.) is a hypericaceae plant native to Southeast Asia. Mangosteen fruit or peel is traditionally used as a treatment for dysentery and infectious diarrhea, antibacterial and parasite control, malaria, urinary tract infections, syphilis, gonorrhea, etc. Patent Document 1). Moreover, the utilization method as a 5 (alpha) -reductase inhibitor (for example, refer patent document 4), whitening and anti-inflammatory action (for example, refer patent document 5), and I (kappa) B kinase inhibitor (for example, refer patent document 6) is also known. Yes. However, nothing is known about having a taste improving effect as in the present invention.
In addition, a large amount of squeezed residue including pericarp etc. is produced as a by-product in the manufacturing process of mangosteen juice, but it is rarely used for products that appeal to the above effects, and most of them are usually discarded. The squeezed residue is easily rotted, and treatment measures are required from the viewpoint of pollution prevention.

JP 2009-278917 A Japanese Patent No. 3270013 JP 2009-240297 A JP-A-5-17365 JP-A-4-244004 JP 2010-195831 A

Food and Chemical Toxicology 2008 Vol. 46 3227-3239

  The present invention reduces the off-flavors of food and drink, such as the blue odor (vegetable smell, bean odor, etc.), bitterness, and taste, without sacrificing the original taste of the food or drink. It aims at providing the taste improving agent which has useful effects, such as provision of provision and sweetness.

As a result of intensive studies in order to solve the above problems, the present inventor has improved mangosteen extract flavor of beverages such as foods and beverages, especially vegetable juice beverages, tomato processed beverages, soy milk, and palatability. I found out that

Based on the above findings by the present inventors, the present invention is as follows:
(1) A taste improver for foods and drinks comprising an ethanol solvent extract of one or more raw materials selected from mangosteen fruit, fruit juice, concentrated fruit juice, juice residue, fruit skin and / or dried products thereof.
(2) The taste improver according to (1) above, containing xanthones in an amount of 0.01% or more.
(3) The taste improving agent according to (1) above, containing α-mangosteen in an amount of 0.01% or more.
(4) Taste improvement method including the process of adding the taste improving agent of any one of said (1)-( 3 ) to food-drinks.

  ADVANTAGE OF THE INVENTION According to this invention, the drink which improved the flavor of food-drinks, especially vegetable juice drink, a tomato processed drink, and soymilk, and improved palatability can be manufactured.

  Hereinafter, embodiments for carrying out the present invention will be described in detail. In addition, this invention is not limited to the following embodiment, It can implement by changing variously within the range of the summary.

  The taste improving agent of the present invention is one or more raw materials selected from mangosteen fruit, fruit juice, concentrated fruit juice, juice residue, pericarp and / or dried products thereof (hereinafter simply referred to as “mangosteen raw material”). Is a processed product extracted with a polar solvent (hereinafter, a processed product obtained by extraction using a polar solvent may be simply abbreviated as “mangostin extract”).

  The mangosteen raw material is not particularly limited, and may contain solids such as mangosteen fruit and fruit skin, or may be a solution obtained by removing solids such as mangosteen fruit and fruit skin by filtration.

Mangosteen juice used for mangosteen juice, etc. is obtained by washing mangosteen fruit, removing the peel and crushing it, and then squeezing it. In the process of squeezing, squeezed residue and fruit skin are generated. The juice residue and pericarp are rich in xanthones.
The squeezed residue and peel are generally discarded or used as livestock feed, but if this squeezed residue and peel are used, the waste raw material can be used effectively, and a composition containing a high concentration of xanthones is used. It is preferable because it can be obtained easily and efficiently.

The extraction temperature of the mangosteen raw material using a polar solvent is about 0 ° C. to the boiling point of the polar solvent, and is usually performed at room temperature. When ethanol is used as the polar solvent, it is preferably 0 ° C. or higher and lower than 55 ° C., more preferably 5 ° C. or higher and 40 ° C. or lower from the viewpoint of extraction efficiency. From the viewpoint of workability, it is particularly preferable to perform extraction at around 25 ° C., which is about room temperature.
The extraction time is preferably 1 minute to 24 hours, but the extraction may be performed for a longer time. Extraction may be either stationary or stirring. A mangosteen extract can be obtained by adding 1 to 50 times, preferably 5 to 20 times, a polar solvent to the mangosteen raw material for extraction. In order to increase extraction efficiency, the mangosteen raw material may be a dried product.

The polar solvent is not particularly limited as long as it is a polar solvent that can be an extraction solvent for food additives. For example, acetone, ethanol, ethyl methyl ketone, glycerin, ethyl acetate, methyl acetate, diethyl ether, cyclohexane, dichloromethane, edible fats and oils 1,1,1,2-tetrafluoroethane, 1,1,2-trichloroethene, 1-butanol, 2-butanol, 1-propanol, 2-propanol, propylene glycol, hexane, water, methanol, etc. One or more organic solvents can be used.
Of these, ethanol (10 to 90% by volume), methanol (10 to 90% by volume), 1-butanol (30 to 90% by volume) and hexane (5% by volume 70) are preferable. An organic solvent selected from less than volume%) can be used, and most preferably ethanol can be used.
For example, an ethanol solvent of 10% by volume or more and less than 90% by volume can be used as the polar solvent, preferably an ethanol solvent of 30% by volume or more and 70% by volume or less can be used, more preferably about 70% by volume. An ethanol solvent can be used. The 70% by volume ethanol solvent refers to a mixture of water and ethanol in a volume ratio of 3: 7.

  The mangosteen extract in the present invention may be in the form of a solution or puree, and can also be made into a concentrated liquid composition by concentration under reduced pressure or membrane concentration to an appropriate concentration. It may be a solid obtained by drying the mangosteen extract.

  The mangosteen extract obtained by the extraction treatment using a polar solvent may be a solution-like product obtained by drum-type drying, spray-drying or freeze-drying, and is excellent in storage stability by using a dried product.

Although the amount of mangosteen extract added varies slightly depending on the degree of purification as a taste improver, the mangosteen extract of the present invention has a relatively wide range of concentrations because it has less taste and odor specific taste. be able to. When the mangosteen extract of the present invention is blended with food and drink such as fruit juice, vegetable juice, tomato processed drink, mixed juice, soy milk, even if the mangosteen extract is added, fruit juice, vegetable juice, tomato processed drink, mixed juice, The original taste of soy milk is not impaired, and the flavor is not impaired as compared with foods and drinks to which no mangosteen extract is added.
When a mangosteen extract is added to a beverage, it is preferably 10 mg to 25,000 mg, more preferably 100 mg to 10,000 mg per 1,000 mL in terms of dry matter.

The mangosteen extract preferably contains 0.01% or more of xanthones. The total amount of α-mangostin, β-mangostin, γ-mangosteen, gartanine and 8-deoxygartanine can be defined as the total amount of xanthones.
Xanthones can be analyzed using a high-performance liquid chromatograph equipped with a reversed-phase column after dissolving the mangosteen extract in DMSO, filtering the sample solution with a filter (0.45 μm). The mobile phase A solution is distilled water containing 0.1% formic acid, the mobile phase B solution is acetonitrile solution containing 0.1% formic acid, the sample injection volume is 10 μL, and detection is performed by a photodiode array detector. be able to.

  The amount of α-mangosteen in the mangosteen extract is desirably 0.001% or more, and more preferably 0.01% or more. As food and drink, it is desirable to contain 0.0001% or more. However, when ingested for the purpose of maintaining health over a long period of time, the amount may be smaller than the above range.

  The mangosteen extract of the present invention can be used not only as a taste improver but also as a food and drink as it is, as a food for specified health use, nutritional functional food, health food, functional food, health supplement, etc. Products such as sweeteners, coloring agents, preservatives, thickening stabilizers, antioxidants, bittering agents, sour agents, emulsifiers, reinforcing agents, manufacturing agents, and flavoring agents can be added and used as various preparations. It can also be used as a flavoring composition to be blended in soft drinks and foods.

  Preferred forms as food and drink are foods and beverages such as candy, jelly, tablet confectionery, beverages, soup, noodles, rice crackers, Japanese confectionery, frozen confectionery, baked confectionery, etc., preferably fruit juice beverages, vegetable juices, fruit vegetable juices, teas It is a packaged beverage such as a beverage, a coffee beverage or a sports drink.

  The intake of the mangosteen extract as a food / beverage product or diet composition can be appropriately adjusted according to the intended use, but is preferably 10 mg to 25,000 mg at a time in terms of dry matter, more preferably It is 100 mg to 10,000 mg at a time, more preferably 100 mg to 1,000 mg at a time. The number of intakes is not particularly limited, but is preferably 1 to 3 times a day, and the number of intakes may be increased or decreased as necessary.

  The mangosteen extract of the present invention can be used as a pharmaceutical preparation by adding a pharmaceutically acceptable excipient as a pharmaceutical. As a pharmaceutical preparation, it can be formulated into a known dosage form such as powder, granule or tablet, and can also be used as a liquid preparation such as liquid or paste.

  Pharmaceutical preparations include tablets, capsules, granules, fine granules, powders, liquids, syrups, chews, lozenges, injections, sublinguals, inhalants, eye drops, suppositories, etc. Can be used as The dosage form of the pharmaceutical preparation is preferably a tablet, capsule, powder, granule, or injection.

The dose of the mangosteen extract as a pharmaceutical can be adjusted as appropriate according to various conditions such as the activity of each drug, the patient's symptoms, age, weight, etc. For example, preferably 10 mg once in terms of dry matter. ˜25,000 mg, more preferably 100 mg to 10,000 mg at a time, and even more preferably 100 mg to 1,000 mg at a time. The α-mangosteen contained in the mangosteen extract is 0.1 mg to 25 mg at a time, preferably 1 mg to 10 mg. The number of administrations is not particularly limited, but is preferably 1 to 3 times a day, and the number of administrations may be increased or decreased as necessary.
The above pharmaceutical preparations are for anti-stress (stress relief), relaxation, anti-anxiety, tranquilization, sedation, arousal suppression, behavioral disorder improvement, impulsiveness suppression, affective disorder improvement, or hyperactivity It can be expected as a use for suppression. The same applies to animals, especially mammals (including dogs, cats, cows, horses, etc.).

  EXAMPLES Hereinafter, although an Example and a comparative example demonstrate this invention concretely, this invention is not limited to these Examples at all.

[Example 1]
(1) Mangosteen extract production Mangosteen juice containing 100% pulp part from Thailand (hereinafter, 100% pulp part mangosteen juice), Mangosteen juice containing 70% pulp part 30% skin extract (hereinafter, 70% pulp part mangosteen) Juice). The pericarp extract is a hot water extract of pericarp obtained by washing mangosteen fruit and extracting the pericarp generated in the process of obtaining mangosteen fruit juice with hot water, followed by filtration.
Add 49.5 volumes of 99.5% ethanol to each 1L of juice, stir at room temperature for 2 hours, filter using filter paper, concentrate the liquid layer with an evaporator, and freeze-dry. Mangosteen juice yielded an extract of 196 g, and 70% pulp mangosteen juice yielded an extract of 142.7 g.
Each obtained extract was dissolved in DMSO, the sample solution was filtered with a filter (0.45 μm), and a high performance liquid chromatograph equipped with a reverse phase system column (Capcell Pak C18, 4.6 mm × 250 mm, manufactured by Shiseido Co., Ltd.). Analysis was performed using a graph (model 600, manufactured by Waters). The mobile phase A solution is distilled water containing 0.1% formic acid, the B solution is acetonitrile solution containing 0.1% formic acid, the sample injection volume is 10 μL, and the detection is a photodiode array detector (model 2996, Waters). Made). Table 1 shows the result of the amount of xanthones contained in the extract.

[Example 2]
(2) Sensory Evaluation of Mangosteen Extract Containing Beverages and Foods 100% Flesh Mangosteen Juice Extract and 70% to commercially available vegetable juice (no salt added), tomato processed beverage (no salt added), soy milk (no preparation) Beverages containing 1% by weight of the pulp part mangosteen juice extract were prepared, and sensory evaluation was performed by panelists 10 or 11 on palatability and blue odor (including tomato odor and bean odor).
When the taste of the beverage (control) to which the extract is not added (control) and the intensity of the blue odor are set to 3 out of 5 levels, the taste and the intensity of the blue odor of each beverage are evaluated in 5 levels. The average of the name evaluation was calculated. The results are shown in Tables 2-4. * Indicates a significant difference of each group by the Tukey method relative to the control group.
By adding 70% pulp part mangosteen juice extract and 100% pulp part mangosteen juice extract, the sweetness of vegetable juice, tomato processed drink, and soy milk increased. By adding 70% pulp part mangosteen juice extract, the blue odor of vegetable juice was reduced, and a beverage with improved palatability was obtained. In tomato juice, the blue odor (tomato odor) of tomato juice was reduced and the palatability was improved by adding 70% pulp part mangosteen juice extract and 100% pulp part mangosteen juice extract. In soymilk, by adding 70% pulp part mangosteen juice extract, blue odor (bean odor) was reduced and palatability was improved. The results are shown in Tables 2-4.

  A composition comprising the mangosteen extract of the present invention as an active ingredient is added to foods and drinks (especially vegetable juice, processed tomato beverage, soy milk) to increase sweetness, blue odor (tomato odor, bean odor). By reducing the flavor, the taste can be improved. Moreover, since it is a natural product material, it is highly safe and can be taken for a long time. The present invention is also useful in the fields of pharmaceuticals, food and drinks, and the like. By adding the mangosteen extract containing xanthones to foods and drinks (particularly vegetable juice, processed tomato beverage, soy milk), the flavor is not impaired and the xanthones can be ingested without burden. Furthermore, according to the present invention, since the composition can be easily and efficiently separated from the mangosteen juice residue, waste can be effectively used.

Claims (4)

A taste improver for foods and drinks comprising an ethanol solvent extract of one or more raw materials selected from mangosteen fruit, fruit juice, concentrated fruit juice, juice residue, fruit skin and / or dried products thereof. The taste improving agent according to claim 1, comprising 0.01% or more of xanthones. The taste improving agent according to claim 1 , comprising 0.01% or more of α-mangostin. The taste improvement method including the process of adding the taste improving agent of any one of Claims 1-3 to food-drinks.