JP6210059B2 - Composition - Google Patents

Description

  The present invention relates to a composition containing a pepper extract.

  Capsaicin, a spicy ingredient contained in pepper, has long been used in food as a spice and in medicine as a counterstimulant. In recent years, it was found that administration of capsaicin to rats promotes secretion of catecholamines, particularly β-adrenergic, from the adrenal gland, thereby increasing lipid turnover in adipose tissue. Physiological actions such as energy metabolism promotion, cholesterol lowering action, spiciness, increased appetite, saliva secretion promotion, gastric acid secretion promotion, intestinal peristaltic movement promotion, vasodilation and bioactive peptide release promotion have also been reported. In recent years, a composition for preventing drowsiness using a stimulus of a pepper extract containing capsaicin has been reported (Patent Document 1).

  However, the present condition is that the use of pepper extract is limited to foods or pharmaceuticals because of its strong hotness, irritation and poor solubility.

  A method of masking hotness by adding a polyglycerin condensed ricinoleate to a food or oral pharmaceutical composition containing a pepper extract so far (Patent Document 2), or a complex of capsaicin, cyclodextrin and plant sterol To suppress spiciness (Patent Document 3), capsicin-rich capsicum extract is adsorbed on the pores of starch and dietary fiber, and the surface is covered with a coating agent (shellac, twein, gum arabic, etc.) Thus, a method for producing foods with reduced spiciness has been developed (Patent Document 4).

  However, the masking agent containing polyglycerin-condensed ricinoleate has a limited range of use in foods rich in oil and has a wax-like fragrance, so it tends to affect the flavor. In addition, when a complex of capsaicin, cyclodextrin, and plant sterol is added to water, a stabilizer is required to uniformly disperse, and depending on the type and amount of the stabilizer, the flavor may be affected. Absent. In addition, Patent Document 1 describes that, when carbonic acid is blended, the hot pepper extract can be prevented from being hot, but carbonic acid alone is not sufficient for the hotness suppression effect.

JP 2010-195761 A JP 2002-65177 A International Publication No. WO2010 / 074163 Pamphlet JP 2001-78708 A

  This invention makes it a subject to provide the technique which reduces the hotness of a red pepper extract.

  As a result of intensive studies to solve the above problems, the present inventors have found that the hotness of the pepper extract can be reduced by combining the pepper extract and the gin flavor, and the present invention has been completed.

That is, the present invention
(1) A composition characterized by containing a pepper extract and a gin flavor,
(2) The composition according to (1), which contains 0.001 to 0.1 W / V% of pepper extract,
(3) A food or drink containing the composition according to (1) or (2),
(4) A beverage containing the composition according to (1) or (2).

  In addition, the present invention is a method for reducing the hotness of a composition containing a pepper extract, which comprises blending a gin flavor with a composition containing the pepper extract.

  In the composition of the present invention, the hotness of the pepper extract is suppressed by combining the pepper extract and the gin flavor. Moreover, the composition of this invention is not influenced by the flavor of the gin flavor itself mix | blended with this.

  Therefore, when the composition of this invention is mix | blended with food-drinks etc., the ease of eating and drinking is not impaired.

  The composition of the present invention contains a pepper extract and a gin flavor.

The capsicum extract, which is an essential component of the composition of the present invention, was dried, crushed, pulverized, etc., as it was or as needed, the fruit portion of capsicum annuum, a plant belonging to the Capsicum genus family. It is obtained by later extraction. The extraction treatment method is not particularly limited and can be carried out according to a conventional method, and any apparatus can be used at room temperature or under reflux heating.
For example, the extraction raw material is put into a container filled with the extraction solvent, and the soluble components are eluted with occasional stirring. At this time, the extraction conditions can be appropriately adjusted according to the type and part of the extraction raw material, but the amount of the extraction solvent is usually 5 to 50 times the mass of the extraction raw material (mass ratio), and the extraction time is usually In the case of hot water, the temperature is from 70 ° C. to 100 ° C. for about 5 minutes to 2 hours; in the case of room temperature extraction, it is about 1 to 24 hours; It is about 10 minutes to 2 hours at ° C. After eluting the spicy spice component by the extraction treatment, the extract obtained by the extraction treatment is filtered or centrifuged to remove the extraction residue, whereby the extract can be prepared. A solvent is distilled off from the obtained extract, and a red pepper extract can be obtained.

The content of the pepper extract in the composition of the present invention is not particularly limited, but is, for example, 0.001 to 1 W / V% (hereinafter simply referred to as “%”), preferably 0.005 to 0.5%, Especially preferably, it is 0.005 to 0.1%. In this capsicum extract, capsaicins such as capsaicin and dihydrocapsaicin (hereinafter collectively referred to as “capsaicin”) are usually contained in an amount of about 0.05 to 0.5 mass%. Therefore, the total amount of capsaicin may be used as an index for the content of the pepper extract. The total amount of capsaicin in the composition of the present invention in this case is not particularly limited. For example, capsaicin per oral intake is 0.0005 mg or more, preferably 0.0005 mg to 0.5 mg, particularly preferably 0. The amount is 0.01 to 0.5 mg. The total amount of capsaicin in the pepper extract can be measured by a known method using HPLC or the like.

  The gin flavor, which is another essential component of the composition of the present invention, has a characteristic flavor of gin (Gin), which is a distilled liquor. As a gin flavor, a commercially available one may be used, or a known prescription (“Latest Perfume Dictionary”, Junichi Arai, Akio Kobayashi, Izumi Yajima, Michiaki Kawasaki, published by Asakura Shoten Co., Ltd., 525 Page Table 7.86 Dry Gin Flavor Formulation Example) may be used.

  The gin flavor used in the composition of the present invention comprises 0.5 to 50% oil base and 50 to 99.5% solvent component, and the main component of gin flavor oil base is usually juniper berry oil. The content of gin flavor in the composition of the present invention is not particularly limited, but is, for example, 0.001 to 1%, preferably 0.005 to 0.5%, particularly preferably 0.005 to 0.1%. is there. In the composition of the present invention, the gin flavor is usually 0.01 to 500 parts by weight, preferably 0.3 to 100 parts by weight, based on 1 part by weight of the pepper extract. If the amount of gin flavor is small, the effect of reducing spiciness is impaired, and if it exceeds 500 parts by mass, the flavor of the carbonated beverage as a whole may be impaired.

  In addition to the pepper extract and gin flavor, the composition of the present invention is within the range not impairing the effects of the present invention. You may contain components, such as a spice extract.

  The composition of the present invention essentially comprises a red pepper extract and a gin flavor, and if necessary, add the above ingredients and, for example, powder, granule, liquid, semi-solid, solid, etc. according to a conventional method. That's fine.

  The composition of this invention demonstrated above can be contained in various food-drinks as a normal food-drinks component. Examples of the food and drink include beverages such as soft drinks and carbonated beverages, confectionery such as cookies and rice crackers, fluid food such as jelly, bread, sherbet, ice cream, and supplements. What is necessary is just to make the composition of this invention contain 0.001 to 1% by the said food-drinks, Preferably about 0.005 to 0.1%.

  Moreover, the manufacturing method of the said food / beverage products is not specifically limited, either, It can manufacture similarly to normal food / beverage products.

  The composition of the present invention is preferably contained in a beverage among the foods and beverages, and is particularly preferably contained in a carbonated beverage. In addition, in this invention, a drink means the food-drinks suitable for drinking including the drinkable liquid, and a carbonated drink means the drink containing a carbon dioxide (carbon dioxide gas) among drinks. Below, the drink (henceforth "the drink of this invention") containing the composition of this invention is demonstrated.

  The pH of the beverage of the present invention is not particularly limited, and is, for example, 2.5 to 7.0. From the viewpoint of flavor, the pH is preferably low, and more preferably pH 3.2 to 4.4. The pH of the beverage of the present invention can be adjusted using a commonly used pH adjuster. Specific pH adjusters include citric acid, malic acid, tartaric acid, succinic acid, lactic acid, acetic acid, maleic acid, gluconic acid, aspartic acid, adipic acid, glutamic acid, fumaric acid and other organic acids and salts thereof, hydrochloric acid And inorganic bases such as sodium hydroxide and the like.

  In addition, the beverage of the present invention includes vitamins, minerals, amino acids or salts thereof, herbal medicines, herbal extracts, royal jelly, caffeine, etc., as long as the effects of the present invention are not impaired. It can mix | blend suitably.

  Among the above components, particularly when caffeine is blended in the beverage of the present invention, the bitterness of caffeine is also reduced. The content of caffeine in the beverage of the present invention is not particularly limited, but is an amount that causes bitterness, for example, 0.01 to 1%, preferably 0.02 to 0.4%.

  Furthermore, in the beverage of the present invention, an antioxidant, a coloring agent, a fragrance, a corrigent, a surfactant, a thickener, a stabilizer, a preservative, a sweetener, and an acidulant are added to the extent that the effects of the present invention are not impaired. Such additives can be blended as appropriate.

  In addition, since it is not necessary to use the surfactant, the emulsifier, and gums which were conventionally used in order to reduce the hotness of a pepper extract, the drink of this invention has a preferable drink which does not contain these substantially. Here, “substantially not containing” means that the content of the surfactant, the emulsifier and the gums in the beverage is 0.1% or less, respectively.

The beverage of the present invention can be produced by a conventionally known method. In addition, although there exist a premix method and a postmix method in the manufacturing method of a drink, any may be employ | adopted in this invention. Specifically, in the premix method, first, a hot pepper extract and a spiciness reducing substance are added to a drinkable liquid such as water and fruit juice, and further, the other ingredients described above are added and stirred as desired. Prepare. Then, after adjusting the pH, diluting, heat sterilizing as necessary, and cooling, if necessary, carbon dioxide gas is added so that the gas pressure is within a predetermined range, for example, 0.2 to 4.0 kg / cm ^3. A beverage can be produced by a process of gas filling (carbonation), filling a container, and sterilization. In the postmix method, a beverage stock solution similar to the above is prepared by adjusting pH, heat sterilization, etc. as necessary, and diluting with water or, if necessary, gas pressure within the above range. A beverage can be manufactured by the process of diluting with water.

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

Example 1
Beverage preparation:
A beverage was prepared according to the formulation described in Table 1 below and the following method. First, a commercially available pepper extract (Brix 17.9, total capsaicin content 0.14%) was added to about 15% of the total amount (100 ml) of water, followed by thorough stirring. Next, citric acid, sodium citrate and gin flavor were added thereto, and then the pH was adjusted with hydrochloric acid or sodium hydroxide to prepare a beverage stock solution having a concentration of 25% of the total amount. Finally, purified water or carbonated water was added to this beverage stock solution to make a total amount, and beverages were obtained (products 1 to 7). Moreover, the drink which does not add a spiciness reduction substance was made into the control (comparative products 1-5).

  About these drinks, about 20 mL of test liquids were taken using 4 persons up to 25 to 40 years old as a panel, and the hotness of pepper immediately after preparation was evaluated. After one sample was evaluated, the mouth was rinsed with water until the taste of the previous test solution disappeared, and the next test solution was evaluated after sufficient time had passed. Evaluation is absolute, with 6 points for “very strong”, 5 points for “strong”, 4 points for “slightly strong”, 3 points for “feel”, 2 points for “slightly weak”, and “weak” "1", and "Very weak" as 0. The results are shown in Table 1, and the average of 4 panelists is shown as an evaluation score.

  As is apparent from Table 1, the gin flavor reduced the hotness of the pepper extract in the beverage.

Comparative Example 1
Beverage preparation:
Beverages were prepared in the same manner as in Example 1 except that the formulations shown in Table 2 below were used (Comparative products 6 to 9). About these drinks, the hotness of the pepper extract was evaluated similarly to Example 1, and the result was combined with Table 2 and shown.

  As is apparent from Table 2, whiskey flavors, brandy flavors, rum flavors and vodka flavors were not able to reduce the hotness of pepper extract in beverages.

Example 2
Preparation of oral solution:
The components listed in Table 3 below were dissolved in a total amount (100 ml) of 15% water and stirred thoroughly. Next, the pH was adjusted to 3.8 with hydrochloric acid or sodium hydroxide, and a beverage stock solution having a concentration of 25% of the total amount was prepared. Finally, purified water was added to the beverage stock solution to make a total amount, and filled into a 100 ml glass tea bottle to obtain an internal solution.

  This internal liquid solution reduced not only the spiciness of the pepper extract but also the bitterness of caffeine added in an amount that feels bitterness, and was good in taking ability.

Example 3
Preparation of oral solution:
The components listed in Table 4 below were dissolved in a total amount (100 ml) of 15% water and stirred thoroughly. Next, the pH was adjusted to 3.8 with hydrochloric acid or sodium hydroxide, and a beverage stock solution having a concentration of 25% of the total amount was prepared. Finally, purified water was added to the beverage stock solution to make a total amount, and filled into a 100 ml glass tea bottle to obtain an internal solution.

  This internal liquid solution reduced not only the spiciness of the pepper extract but also the bitterness of caffeine added in an amount that feels bitterness, and was good in taking ability.

Example 4
Preparation of carbonated beverages:
The components listed in Table 5 below were dissolved in a total amount (185 ml) of 15% water and stirred thoroughly. Next, pH was adjusted to 3.8 with hydrochloric acid or sodium hydroxide to prepare a beverage stock solution having a concentration of 32% of the total amount. Finally, carbonated water was added to the beverage stock solution to make a total amount, which was filled into a 190 ml aluminum can to obtain a carbonated beverage.

  This carbonated beverage reduced not only the spiciness of the pepper extract but also the bitterness of caffeine added in an amount that feels bitterness, and was good to take.

Example 5
Preparation of carbonated beverages:
The components listed in Table 6 below were dissolved in a total amount (185 ml) of 15% water and stirred thoroughly. Next, the pH was adjusted to 3.8 with hydrochloric acid or sodium hydroxide, and a beverage stock solution having a concentration of 28% of the total amount was prepared. Finally, carbonated water was added to the beverage stock solution to make a total amount, which was filled into a 190 ml aluminum can to obtain a carbonated beverage.

  This carbonated beverage reduced not only the spiciness of the pepper extract but also the bitterness of caffeine added in an amount that feels bitterness, and was good to take.

  The composition of the present invention has reduced hotness despite containing the pepper extract. Therefore, if this is mix | blended with various food-drinks, it is suitable for obtaining health effects, such as an energy metabolism acceleration | stimulation and fat burning action which a pepper extract has.

Claims (4)

A composition characterized by containing 0.005 to 0.1 W / V% of pepper extract and 0.01 to 500 parts by weight of gin flavor with respect to 1 part by weight of pepper extract (however, gin which is a distilled liquor) Except those containing . A composition characterized by containing capsaicins 0.000007 to 0.00014 W / V% and a gin flavor of 50/7 to 2500,000 / 7 with respect to 1 part by mass of capsaicins (however, gin which is distilled liquor is added) Excluding those included). The composition according to claim 1 or 2, which is a soft drink or a carbonated drink . A method for reducing the hotness of a composition containing a pepper extract by blending a gin flavor with the composition containing the pepper extract.