JP6029546B2 - Beverage - Google Patents

Description

  The present invention relates to a beverage containing an anserine-containing peptide that can be used in the fields of health functional foods, foods, pharmaceuticals, and quasi drugs.

  Anserine is a dipeptide composed of alanine and histidine, which is abundant in muscles of migratory fish such as tuna and skipjack. This anserine has been reported to have an anti-fatigue action, a uric acid level suppressing action, a blood pressure lowering action, an active oxygen scavenging action, an anti-inflammatory action, an iron absorption promoting action, an anti-stress action, etc. (Patent Documents 1 to 4) reference).

  Conventionally sold forms of products containing anserine and peptides containing it (anserine-containing peptides) include tablets and powders, but since both anserine and anserine-containing peptides are made from fish, they can be felt by smell. There was a problem in merchantability due to the smell of fish and meat.

On the other hand, as a flavor improving technique for beverages containing peptides, a technique for suppressing peptide odor by blending antioxidants such as gallic acid derivatives and flavonoids (see Patent Document 5) is known. This technique has not improved the flavor of beverages containing all peptides.
JP 2002-173442 A JP 2002-338473 A Japanese Unexamined Patent Publication No. 7-97323 Japanese Patent Laid-Open No. 9-20660 JP 2006-67874 A

  Accordingly, an object of the present invention is to provide a beverage that can be continuously ingested by improving the flavor of the beverage containing the anserine-containing peptide, particularly fish odor and livestock odor perceived by the sense of smell.

  As a result of intensive studies to solve the above problems, the present inventors have formulated a fish odor of an anserine-containing peptide by blending an extract of a processed product of a specific plant in a beverage containing an anserine-containing peptide. And it discovered that livestock meat smell could be suppressed and came to complete this invention.

That is, the present invention includes an anserine-containing peptide and the following (a) to (e),
(A) Non-fermented product, semi-fermented product or fermented product of tea leaf (b) Roasted product of unfermented product of tea leaf (c) Roasted product of grain selected from the group consisting of pigeon, brown rice and barley (d) Dokudami or Kumazasa dried product (e) Formulated with an extract of a processed product of a plant selected from the group consisting of roasted seeds selected from the group consisting of sesame, buckwheat, soybean, and beetle, and at least one flavor. It is the drink characterized by this.

Moreover, in the drink which mix | blended this invention with the anserine containing peptide, the following (a)-(e),
(A) Non-fermented product, semi-fermented product or fermented product of tea leaf (b) Roasted product of unfermented product of tea leaf (c) Roasted product of grain selected from the group consisting of pigeon, brown rice and barley (d) Dry matter of Dokudami or Kumazasa (e) Formulating at least one extract of a processed product of a plant selected from the group consisting of roasted seeds selected from the group consisting of sesame, buckwheat, soybean, and ketsumeishi and a fragrance Is a method for reducing an unpleasant odor of the beverage.

  ADVANTAGE OF THE INVENTION According to this invention, the drink with favorable flavor which suppressed the fish odor and livestock meat odor resulting from an anserine containing peptide can be obtained.

  Therefore, since the drink of this invention can be ingested continuously, the health function which an anserine containing peptide has as a result can be obtained easily.

  The anserine-containing peptide blended in the beverage of the present invention is a peptide containing a dipeptide in which alanine and histidine are obtained from the muscles of migratory fish such as tuna and skipjack. This anserine-containing peptide can be obtained by the method described in JP-A No. 2002-173442 and the like. Moreover, the anserine containing peptide can utilize a commercial item other than what is obtained by the method of the said gazette. Examples of commercially available products include Marine Active (trade name: manufactured by Yaizu Suisan Chemical Co., Ltd.). The content of the anserine-containing peptide in the beverage of the present invention is preferably such that the daily dose is about 1 mg to about 200 mg as anserine, and about 8 mg to about 50 mg, in view of the effect on anti-fatigue action. Is more preferred, and an amount of about 10 mg to about 45 mg is particularly preferred.

Moreover, at least 1 sort (s) of the extract of the processed material of a plant chosen from the group which consists of the following (a)-(e) and a fragrance | flavor are mix | blended with the said anserine containing peptide in the drink of this invention.
(A) Non-fermented product, semi-fermented product or fermented product of tea leaf (b) Roasted product of unfermented product of tea leaf (c) Roasted product of grain selected from the group consisting of pigeon, brown rice and barley (d) Dokudami or Kumazasa's dried product (e) Roasted seeds selected from the group consisting of sesame, buckwheat, soybeans and ketsumeishi

  Among the processed products of these plants, the non-fermented product of tea leaves in (a) is an enzyme in tea leaves by steam, heat, etc. on leaves collected from plants belonging to the camellia family, for example, tea tree (scientific name: Camellia sinensis). After stopping the activity, treatment such as twisting is performed. Since this unfermented product of tea leaves is generally marketed as green tea leaves, it may be used. In the present invention, in addition to green tea leaves, sencha, gyokuro, tencha, kettle tea and the like obtained by the same production method can be used as the unfermented tea leaves.

  A semi-fermented product of tea leaves is obtained by semi-fermenting a leaf collected from a plant belonging to the camellia family, for example, tea tree (scientific name: Camellia sinensis). Since this tea leaf semi-fermented product is generally marketed as oolong tea leaf, it may be used. In the present invention, as a semi-fermented product of tea leaves, in addition to Oolong tea leaves, large red mushrooms, frozen crested dragons, Fumiyama bun seeds, iron kannon, martial arts tea, golden katsura, narcissus, color Species can also be used.

  Furthermore, the fermented tea leaves are obtained by subjecting leaves collected from plants belonging to the genus Camellia belonging to the camellia family, for example, canola (scientific name: Camellia sinensis), to fermenting and fermenting. Since this fermented tea leaf is generally marketed as black tea leaf, it may be used. In the present invention, Darjeeling, Uba, Keyman, Assam, Nuwara area and the like can be used as the fermented tea leaves in addition to black tea leaves.

  In addition, you may add to the above-mentioned unfermented product or semi-fermented product of tea leaves the dried product of the half-opened flower buds of Jasmin (scientific name: Jasminum sambac) or transfer the scent thereof. The tea leaf non-fermented product or semi-fermented product to which the dried product of the half-opened flower of jasmine is added or its scent is transferred is generally commercially available as jasmine tea, and may be used.

  The non-fermented product of tea leaves (b) is obtained by roasting the non-fermented product of tea leaves according to a conventional method. This roasted product of unfermented tea leaves is generally commercially available as roasted tea leaves, and may be used.

  Of the above (c), roasted pigeons are obtained by roasting grains of pigeons belonging to the genus Giusedama (scientific name: Coix lacryma-jobi var. Ma-yuen) according to a conventional method. is there. This roasted product of pigeon grains is generally marketed as pigeon tea and may be used.

  In addition, roasted brown rice can be obtained by using rice of the genus Gramineae (scientific name: Oryza sativa) as brown rice according to the ordinary method, soaking it in water, and roasting the steamed rice according to the usual method. . Since this brown rice roast is generally marketed as brown rice tea, it may be used. In addition, although there are cases where bancha and sencha are contained in the same amount of roasted brown rice as commercially available brown rice tea, in the present invention, it is preferable to use unpolished tea only from roasted brown rice. Further, in the present invention, a roasted germinated brown rice obtained by germinating brown rice may be used in the same manner as the roasted brown rice.

  Furthermore, the roasted barley is obtained by roasting grains of barley (scientific name: Hordeum vulgare) according to a conventional method. Since this barley roast is generally marketed as barley tea, it may be used.

  Among the above (d), the dried product of Dokudami includes one obtained by drying the whole plant of the Dokudami genus Dokudami (scientific name: Houttuynia cordata) in the sun. Since this dried product of dokudami is generally marketed as dokudami tea, it may be used.

  Moreover, the dried product of Kumazasa includes a product obtained by drying the whole plant of Sasa veitchii (Carr.) Belonging to the genus Saceae in the sun. Since the dried product of Kumazasa is generally marketed as Kumazasa tea, it may be used.

  The roasted sesame seed (e) is obtained by roasting seeds of the sesame genus Sesame (scientific name: Sesamum indicum) according to a conventional method. In the present invention, the type of sesame is not limited, and any of white sesame and black sesame can be used.

  The buckwheat roast is obtained by roasting the seeds of buckwheat (Fagopyrum esculentum Moench) belonging to the genus buckwheat in accordance with a conventional method. Since this buckwheat roast is generally marketed as buckwheat tea, it may be used.

  Further, a roasted soybean product is obtained by roasting seeds of leguminous soybeans (scientific name: Clycine max) according to a conventional method. In the present invention, the type of soybean is not limited, and any of white soybean, green soybean, black bean, red bean and the like can be used. Of these roasted soybeans, especially the roasted black beans are generally marketed as black bean tea, and may be used.

  Still further, the roasted ketsumeishi can be obtained by roasting the seeds (ketchmeishi) of Ebisugusa (scientific name: Senna obtusifolia) belonging to the genus Sena obtusifolia according to a conventional method. Since this roasted ketsumeishi is generally marketed as hub tea, it may be used.

  Among the processed products of the plant described above, the beverage of the present invention is a non-fermented or semi-fermented product of tea leaves or a product obtained by adding or transferring the dried scent of jasmine's half-opened buds to them, pigeons, barley and (Germination) It is preferable to use a roasted cereal selected from the group consisting of brown rice, a roasted cereal selected from the group consisting of soybean (black beans) and ketsumeishi, and a dried product of dokudami or kumazasa.

  The method for obtaining the extract from the processed plant product is not particularly limited. For example, the extract can be obtained from the processed plant product according to a general method for putting tea or producing an extract.

  Specifically, as a method of putting tea to obtain an extract of a processed plant product, a method of adding 10 to 400 times the amount of water to the processed plant product or a pulverized product thereof and holding it for several minutes can be mentioned. It is done. In addition, as water in the case of extraction, about 60 degreeC warm water and 80-100 degreeC hot water can be suitably used according to the kind of processed material of a plant.

  In addition, as a method for producing an extract for obtaining an extract of a processed plant product, a method of extracting the above materials with water or ethanol or a mixture thereof, a method of extracting by steam distillation, a method of extracting by supercritical extraction, or the method Examples include a method of subjecting the extract extract further extracted with an enzyme, a method of fractionating the extract extract and the like to fractionate astringency components, umami components, aroma components, and the like.

  The blended amount of the processed plant extract in the beverage of the present invention is 0.05 to 1% by mass (hereinafter simply referred to as “%”), preferably 0.05 as the soluble solid content (Brix) of the extract. ~ 0.5%.

  On the other hand, the fragrance | flavor of the processed plant of the said plant will not be restrict | limited especially if it has the fragrance equivalent to the processed plant of said (a)-(e), Any of natural fragrance | flavor, synthetic fragrance | flavor, and blended fragrance | flavor. Can be used. These fragrances can be obtained from general fragrance companies. The blending amount of these fragrances in the beverage of the present invention is 0.01 to 1%, preferably 0.01 to 0.5%.

  By blending at least one of the above-described anserine-containing peptide and an extract of plant processed products and a fragrance into the beverage, the flavor of the beverage containing the anserine-containing peptide, particularly fish odor and livestock meat odor perceived by olfaction, can be obtained. Can be improved.

  The beverage of the present invention described above can be produced by mixing each component according to a general method for producing a beverage. In addition to normal beverages such as tea-like beverages and soft drinks, the beverages of the present invention include oral preparations that are handled in the same manner as beverages such as drinks, syrups, and liquids. In the present invention, among the beverages, a tea-like beverage that does not substantially contain sugar is preferable.

  Moreover, in addition to the said component, the arbitrary component mix | blended with a drink suitably can be added to the drink of this invention to such an extent that the effect of this invention is not impaired. Optional ingredients include water, alcohol, vitamins and salts thereof, minerals, amino acids and salts thereof, herbs and herbal extracts, herbal medicines and herbal extracts, royal jelly, caffeine, sodium chondroitin sulfate, sweeteners, flavoring agents, pH adjusters , Substances commonly used in foods and beverages or preparations such as preservatives, antioxidants, and coloring agents.

  The beverage of the present invention produced as described above can be circulated in a container such as a bottle (made of colorless or colored glass), a can (made of aluminum, steel, etc.), a bottle made of polyethylene terephthalate or the like.

  Hereinafter, the present invention will be described in more detail with reference to Examples, Comparative Examples, and Test Examples, but the present invention is not limited to these examples.

Example 1
Manufacture of beverages (1):
The processed material of each plant was extracted with hot water so that the Brix shown in Table 1 was obtained. To this extract, Marine Active 10 (trade name: Yaizu Suisan Chemical Co., Ltd .: containing 10% anserine) was added at a concentration of 0.3% and vitamin C at a concentration of 0.05% and stirred. These were filled into a glass container, capped, and used as beverages (practical products 1 to 16). After storing these beverages in a thermostatic bath at 65 ° C. for 1 day, 5 to 6 specialist panels evaluated unpleasant odors (fish odor and livestock meat odor) according to the following evaluation criteria. The results are shown in Table 1.

<Criteria for sensory evaluation>
(Contents) (Grades)
Very unpleasant odor: 0 points Unpleasant odor: 1 point Unpleasant odor: 2 points Unpleasant odor is slightly felt: 3 points Unpleasant odor is slightly felt: 4 points Unpleasant odor is not felt: 5 points

  As is clear from Table 1, tea leaves are unfermented, tea leaves are semi-fermented, tea leaves are fermented, tea leaves are not fermented, and the scent of dried jasmine flower is dried, tea leaves are unfermented Roasted products, roasted pigeons, roasted brown rice, roasted germinated brown rice, dried dough, dried kumazasa, roasted black sesame, roasted buckwheat, soybean The unpleasant odor of beverages containing a combination of hot-water extracts of roasted potatoes, roasted black beans, roasted beetles and roasted barley and anserine-containing peptides is indeed significantly reduced. This was confirmed by sensory evaluation.

Example 2
Manufacture of beverages (2):
In purified water, 0.3% of Marine Active 10 (trade name: Yaizu Suisan Kagaku Kogyo Co., Ltd .: containing 10% of anserine) and processed plant fragrances shown in Table 2 (flavor: all Ogawa Fragrance Co., Ltd.) Was added at a concentration of 0.1% and stirred. These were filled in a glass container, capped, and used as beverages (practical products 17 to 21). These were stored in a constant temperature bath at 65 ° C. for one day, and then an unpleasant odor was evaluated according to the above evaluation criteria by five specialist panels. The results are shown in Table 2.

  As can be seen from Table 2, the unpleasant odor of beverages containing a combination of pearl barley, black tea flavor, oolong tea flavor, green tea flavor and wheat cha flavor with an anserine-containing peptide is indeed significantly reduced. Was confirmed by sensory evaluation.

Comparative Example 1
Manufacture of beverages (3):
Flavor in other beverages shown in Table 3 in an aqueous solution containing purified active water and Marine Active 10 (trade name: Yaizu Suisan Chemical Co., Ltd .: containing 10% anserine) at a concentration of 0.3% The various components known to have an improved effect were mixed and dissolved, and stirred. These were filled in a glass container, capped, and used as beverages (Comparative products 1 to 12). These beverages were stored in a 65 ° C. constant temperature bath for 1 day, and then an unpleasant odor was evaluated according to the same evaluation criteria as in Example 1 by 5 to 6 specialist panels. The results are shown in Table 3. In addition, the compounding quantity of each additive is an quantity which becomes the flavor which the flavor improvement effect is acquired and is suitable as a drink.

  As is clear from Table 3, the extract or flavor of the processed product of a specific plant was not added, so the additive in Table 3 felt an unpleasant odor derived from an anserine-containing peptide, and the flavor improving effect was limited. It was. In addition, even if it was epigallocatechin gallate contained abundantly in tea leaves and used also as an antioxidant, the effect of improving the flavor of the anserine-containing peptide was insufficient.

Example 3
Manufacture of beverages (4):
The processed material of each plant was extracted with hot water so that the Brix shown in Table 4 was obtained. To this extract, Marine Active 10 (trade name: Yaizu Suisan Chemical Co., Ltd .: containing 10% anserine) was added at a concentration of 0.3% and vitamin C at a concentration of 0.05% and stirred. These were filled in a glass container, capped, and used as beverages (practical products 22 to 34). These beverages were stored in a thermostatic bath at 65 ° C. for one day, and then an unpleasant odor (fish odor and livestock meat odor) was evaluated by four specialist panels according to the same evaluation criteria as in Example 1. The results are shown in Table 4.

Example 4
Manufacture of beverages (5):
The processed material of each plant was extracted with hot water so that the Brix shown in Table 5 was obtained. To this extract, Marine Active 10 (trade name: Yaizu Suisan Kagaku Kogyo Co., Ltd .: containing 10% anserine) was added at a concentration of 0.05% and vitamin C at a concentration of 0.05% and stirred. These were filled in a glass container, capped, and used as beverages (practical products 35 to 47). These beverages were stored in a thermostatic bath at 65 ° C. for one day, and then an unpleasant odor (fish odor and livestock meat odor) was evaluated by four specialist panels according to the same evaluation criteria as in Example 1. The results are shown in Table 5.

Example 5
Manufacture of beverages (6):
In purified water, 0.3% of Marine Active 10 (trade name: Yaizu Suisan Kagaku Kogyo Co., Ltd .: containing 10% of anserine) and 0.3% of processed plant fragrances (pearl fragrance: Ogawa Fragrance Co., Ltd.) are added. Added and stirred at concentrations of 01%, 0.05% and 0.5% to obtain a beverage. As a result of evaluating the unpleasant odor (fish odor and livestock meat odor) in the same manner as in Example 1, the scores were 4.3, 4.8 and 4.8, respectively.

Example 6
Manufacture of beverages (7):
In purified water, 0.3% of Marine Active 10 (trade name: Yaizu Suisan Kagaku Kogyo Co., Ltd .: containing 10% of anserine) and 0% of processed plant fragrance (wheatcha flavor: Ogawa Fragrance Co., Ltd.) Added and stirred at concentrations of 0.01%, 0.05% and 0.5% to obtain a beverage. As a result of evaluating the unpleasant odor (fish odor and livestock meat odor) for this beverage in the same manner as in Example 1, the scores were 4.6, 5.0 and 4.8, respectively.

Example 7
Manufacture of beverages (8):
In purified water, 0.3% of Marine Active 10 (trade name: Yaizu Suisan Kagaku Kogyo Co., Ltd .: containing 10% of anserine) and 0% of processed plant fragrance (black tea flavor: Ogawa Fragrance Co., Ltd.) Added and stirred at concentrations of 0.01%, 0.05% and 0.5% to obtain a beverage. As a result of evaluating the unpleasant odor (fish odor and livestock meat odor) for this beverage in the same manner as in Example 1, the scores were 4.8, 4.8 and 5.0, respectively.

Example 8
Manufacture of beverages (9):
Purified water contains 0.3% of Marine Active 10 (trade name: Yaizu Suisan Kagaku Kogyo Co., Ltd .: 10% containing anserine) and 0% of processed plant fragrance (Oolong Tea Flavor: Ogawa Fragrance Co., Ltd.) Added and stirred at concentrations of 0.01%, 0.05% and 0.5% to obtain a beverage. As a result of evaluating the unpleasant odor (fish odor and livestock meat odor) in the same manner as in Example 1, the scores were 4.6, 4.8 and 4.8, respectively.

Example 9
Manufacture of beverages (10):
In purified water, 0.3% of Marine Active 10 (trade name: Yaizu Suisan Kagaku Kogyo Co., Ltd .: containing 10% of anserine) and 0% of processed plant fragrance (Green Tea Flavor: Ogawa Fragrance Co., Ltd.) Added and stirred at concentrations of 0.01%, 0.05% and 0.5% to obtain a beverage. As a result of evaluating the unpleasant odor (fish odor and livestock meat odor) in the same manner as Example 1 for this beverage, the scores were 4.3, 4.8 and 5.0, respectively.

  ADVANTAGE OF THE INVENTION According to this invention, the flavor of the drink containing an anserine containing peptide, especially the fish smell and livestock meat smell perceived by an olfaction can be improved.

Therefore, this invention can be used suitably for the drink which can enable continuous ingestion of the anserine-containing peptide.

that's all

Claims (3)

0.03 mass% or less of anserine and the following (1) to ( 6 ),
(1) Soluble extract of roasted cereals selected from the group consisting of pigeon, brown rice and barley
0.1% by mass or more as a solid component (2) Soluble extract of non-fermented tea leaves with the scent of dried jasmine buds
0.1% by mass or more as a soluble solid component (3) 0.1% by mass as an extract of a dried product of Dokudami or Kumazasa as a soluble solid component
Or (4) an extract roasted product of sesame seeds or 0.05 wt% as soluble solids
(5) 0.1 The extracts of soy or roasting of seeds Ketsumeishi as a soluble solid component
% By mass
(6) A beverage characterized by containing at least one selected from the group consisting of 0.01% by mass or more of a flavor of processed products of pigeon or barley .   The beverage according to claim 1, which is a tea-like beverage. In the drink which mix | blended anserine with 0.03 mass% or less , the following (1)-( 6 ),
(1) Soluble extract of roasted cereals selected from the group consisting of pigeon, brown rice and barley
0.1% by mass or more as a solid component (2) Soluble extract of non-fermented tea leaves with the scent of dried jasmine buds
0.1% by mass or more as a soluble solid component (3) 0.1% by mass as an extract of a dried product of Dokudami or Kumazasa
Or (4) an extract roasted product of sesame seeds or 0.05 wt% as soluble solids
(5) 0.1 The extracts of soy or roasting of seeds Ketsumeishi as a soluble solid component
% By mass
(6) A method for reducing an unpleasant odor of the beverage, comprising blending at least one selected from the group consisting of 0.01% by mass or more of the flavor of processed products of pigeon or barley .