JP6263820B1 - Eating and drinking composition - Google Patents

Abstract

An object of the present invention is to provide a highly-preferred eating and drinking composition in which the taste of imidazole dipeptide is improved when producing an eating and drinking composition having an athletic ability maintaining action and an anti-fatigue action by imidazole dipeptide. To do. The composition for eating and drinking according to the present invention contains (A) imidazole dipeptide and (B) barley foliage. [Selection] Figure 1

Description

The present invention relates to a composition for eating and drinking and a composition for improving the taste of imidazole dipeptide.

Imidazole dipeptide is a peptide component contained in livestock meat such as chicken, pork, and beef, and seafood such as skipjack, tuna, etc., anserine (β-alanyl-1-methylhistidine), carnosine (β-alanylhistidine) , Valenine (β-alanyl-3-methylhistidine). These imidazole dipeptides have been confirmed to maintain exercise ability and have anti-fatigue effects, and also have functions such as uric acid level inhibitory action, active oxygen scavenging action, blood pressure increase inhibitory action, and anti-inflammatory action. .

In order to maintain exercise ability and obtain an anti-fatigue effect with imidazole dipeptide, it is necessary to ingest a certain amount (for example, Non-Patent Document 1 or 2), but imidazole dipeptide has a unique smell and poor aftertaste. (For example, Patent Document 1 or 2). However, specific studies for improving the unique odor and flavor of imidazole dipeptide have not been sufficiently conducted. On the other hand, in response to the increasing consumer orientation of naturalism, there has been a demand for the development of a composition for eating and drinking using materials derived from nature without using artificial additives.

JP2008-120754 JP 2002-173442 A

Masaaki Tanaka et al. “Anti-fatigue effect of CBEX-DR beverages in healthy subjects” Medicine and treatment, vol.36 No.3 2008 Keiichiro Shimizu et al. “Usefulness of continuous intake of a drink containing imidazole dipeptide for healthy people who are aware of fatigue in daily work” Medicine and treatment, vol.37 No.3 2009

This invention is made | formed for the purpose of improving the peculiar smell and flavor in the food-drinking composition containing an imidazole dipeptide.

As a result of intensive studies in view of the above-mentioned problems, the present applicant has found that barley stalks and leaves, which are natural materials, have an excellent taste-improving effect of imidazole dipeptide, leading to the present invention.

The outline of the present invention is as follows.
<1> A edible composition containing (A) imidazole dipeptide and (B) barley stalks and leaves.
<2> The dietary composition according to <1>, further comprising (C) an oligosaccharide.
<3> (B) A composition for improving taste of imidazole dipeptide, comprising barley foliage.
<4> The composition for improving taste of imidazole dipeptide according to <3>, further comprising (C) an oligosaccharide.
<5> (C) The composition according to any one of <2> or <4>, wherein the oligosaccharide is at least one selected from a digestible oligosaccharide and an indigestible oligosaccharide.

The composition for food and drink containing the imidazole dipeptide of the present invention contains barley stalks and leaves, so that its odor, unpleasant acidity, unpleasant salty taste, raw odor, bitterness, sharpness, texture, texture, mouthfeel, throat texture Since the aftertaste is good, a highly edible composition for eating and drinking can be obtained. Moreover, the composition for eating and drinking with higher palatability can be obtained by mix | blending an oligosaccharide in addition to a barley foliage.

It is a figure showing the sensory evaluation result of the comparative example 1 and Examples 1-11.

Hereinafter, the composition of the present invention will be described. In addition, this invention is not limited to the following embodiment.

(A) Imidazole dipeptide The imidazole dipeptide used in the present invention is a peptide component contained in livestock meat such as chicken, pork and beef, and seafood such as skipjack and tuna, and is a generic term for anserine, carnosine, and valenin. . These imidazole dipeptides may be any one of anserine, carnosine, and valenin, or may be a mixture of two or more. The method for producing the imidazole dipeptide used in the present invention is not particularly limited, and water extraction from chicken (for example, chicken), livestock (for example, cow, pig), fish (for example, skipjack, tuna, etc.), Extracts (extracts) obtained by extraction by hot water extraction, alcohol extraction, supercritical extraction, and the like, as well as purified products and processed products thereof (for example, dry powders (hereinafter referred to as “extract powder”) Also, it is possible to manufacture a commercially available product. The imidazole dipeptide does not need to be a purified product, and an extract with an increased imidazole dipeptide content, such as a chicken extract or a seafood extract, may be used. The imidazole dipeptide used in the present invention is preferably extracted from chicken and the like, subjected to enzyme treatment as necessary, and subjected to desalting, decolorization, concentration, drying steps, etc., and the imidazole dipeptide is 5% or more, preferably 10 % Chicken extract.

When obtaining an extract of imidazole dipeptide, the extraction solvent is not particularly limited, and examples thereof include water, alcohol (for example, methanol, ethanol, n-propanol, n-butanol, etc.), acetone, ethyl acetate and the like. Moreover, when obtaining the dry powder, it can obtain by removing the solvent of an extract by the method normally used by those skilled in the art, such as reduced pressure drying and spray drying.

In the present invention, it is preferable to use an extract of imidazole dipeptide and extract powder, and it is more preferable to use extract powder from the viewpoint of processability and stability.

There is no restriction | limiting in particular as content of the imidazole dipeptide mix | blended with the composition of this invention, According to various conditions, such as an objective, a shape, and a use object, the content can be suitably set in a wide range. For example, it is selected in the range of 0.0001 to 20% by mass, preferably 0.001 to 10% by mass, more preferably 0.01 to 5% by mass.

(B) Barley Stover The barley stover used in the present invention refers to a stem and / or leaf obtained from barley (scientific name: Hordeum vulgare). Examples of barley that can be used include two-row barley, six-row barley, and bare barley. These can be used alone or in combination of two or more. The barley stalks and leaves are preferably harvested before the maturity period, that is, before the heading from the start of the splitting (barley young leaves).

As barley stalks and leaves used in the present invention, a pulverized product and its powder (pulverized powder), a fragmented product and its powder (milled powder), squeezed and its powder (squeezed powder), an extract (extract) and The powder (extract powder) etc. are mentioned. In the present specification, the term “powder” includes dry powder, pulverized powder, fragmented powder, squeezed powder, and extract powder. Although it does not specifically limit as a manufacturing method of the pulverized powder of barley foliage used for this invention, For example, after cutting barley foliage, a blanching process is performed, Then, the method of drying and crushing after that is mentioned. Moreover, it is not specifically limited as a manufacturing method of the squeezed powder of barley stalks and leaves. The method of obtaining is mentioned. The squeezed juice may be concentrated as necessary, or may be processed into freeze-dried powder (squeezed powder) by subjecting it to freeze-drying, hot-air drying, spray drying or the like. When obtaining an extract (extract) of barley stalks and leaves, the extraction solvent is not particularly limited, and examples thereof include solvents such as water, alcohol (eg, methanol, ethanol, n-propanol, n-butanol, etc.), acetone and the like. Preferably, water and / or ethanol can be used. Moreover, when obtaining the dry powder, it can obtain by removing the solvent of an extract by the method normally used by those skilled in the art, such as reduced pressure drying and spray drying.

In the present invention, barley foliage powder is preferably used from the viewpoint of processability and stability, and it is particularly preferable to use crushed powder or squeezed powder. In the present invention, commercially available products may be used, and those manufactured by methods known in the art can also be used.

There is no restriction | limiting in particular as content of the barley foliage mix | blended with the composition of this invention, According to various conditions, such as an objective, a shape, and a usage object, the content can be suitably set in a wide range. For example, it is selected in the range of 0.0001 to 30% by mass, preferably 0.001 to 20% by mass, more preferably 0.01 to 10% by mass.

(C) Oligosaccharide The oligosaccharide used in the present invention refers to a oligosaccharide, which is a compound formed by glycosidic bonding of 2 to 20 sugars. Examples of oligosaccharides that can be used in the present invention include indigestible oligosaccharides such as dairy oligosaccharides, fructooligosaccharides, galactooligosaccharides, xylo-oligosaccharides and soybean oligosaccharides, malto-oligosaccharides, isomalt-oligosaccharides, lactulose, lactitol, raffinose and the like. However, it is not limited to these digestible oligosaccharides. In addition, from the viewpoint of enhancing the effect of the present invention, it is preferable to combine two or more oligosaccharides, more preferably a combination of an indigestible oligosaccharide and a digestible oligosaccharide, and particularly a fructooligosaccharide and an isomaltoligosaccharide. Are preferably combined. Physiological functions of indigestible oligosaccharides have the effect of improving the intestinal environment by reaching the large intestine without being degraded by human digestive enzymes, contributing to the activation and growth of intestinal bifidobacteria, As a physiological function of the functional oligosaccharide, it is decomposed by human digestive enzymes and absorbed in the stomach and small intestine to serve as an energy source.

In the present invention, powdered oligosaccharides are preferably used from the viewpoint of processability and stability, and commercially available products may be used, or those produced by methods known in the art can also be used. .

There is no restriction | limiting in particular as content of the oligosaccharide mix | blended with the composition of this invention, According to various conditions, such as an objective, a shape, and a use object, the content can be set suitably in a wide range. For example, it is selected in the range of 0.0001 to 30% by mass, preferably 0.001 to 20% by mass, more preferably 0.01 to 10% by mass. In the present invention, when an oligosaccharide is used, only one type may be used, or two or more types may be used. However, when it contains 2 or more types of oligosaccharides, it is the total amount.

The mixing ratio (mass ratio) of (A) imidazole dipeptide and (B) barley stalks and leaves in the composition of the present invention is not particularly limited and can be appropriately set according to the conditions such as the purpose and intended use. From the viewpoint of enhancing the effect of (A): (B) = 1: 0.0001 to 500, preferably 1: 0.0005 to 100, more preferably 1: 0.01 to 10.

The mixing ratio (mass ratio) of (A) imidazole dipeptide, (B) barley foliage, and (C) oligosaccharide in the composition of the present invention is not particularly limited, and can be set as appropriate according to the conditions such as the purpose and use target. However, from the viewpoint of enhancing the effects of the present invention, for example, (A) :( B) + (C) = 1: 0.001-1000, preferably 1: 0.01-100, more preferably 1: 0. It is selected in the range of 1-10.

The blending ratio (mass ratio) of (B) barley foliage and (C) oligosaccharide in the composition of the present invention is not particularly limited and can be appropriately set according to the conditions such as the purpose and use object. For example, the present invention (B) :( C) = 1: 0.0001-100, preferably 1: 0.001-50, more preferably 1: 0.01-10.

The composition of the present invention may contain other components in addition to (A) imidazole dipeptide, (B) barley foliage, and (C) oligosaccharide. Examples of the other components include protein, dietary fiber, minerals, plants or processed plant products, algae, microorganisms such as lactic acid bacteria, and the like. In addition, sugars such as dextrin and starch, sweeteners, acidulants, natural coloring agents, gelling agents (thickening agents), excipients, vitamins, nutritional supplements, binding Agents, stabilizers, emulsifiers, food additives, seasonings and the like. The content of these other components can be appropriately selected according to the form of the composition of the present invention.

The form of the composition of this invention is not specifically limited, It can be set as arbitrary forms. Specific forms include, for example, powders such as powders, granules, and fine particles, tablets (chewable), spheres, capsules, caplets, liquids, jelly, and the like. The capsule composition includes soft capsules and hard capsules. The composition of the present invention is preferably in a liquid or jelly form, and in particular, it is a liquid drink (including a drink in which a powdered drink is dissolved in water or milk) or a jelly drink. It is preferable also from the point which is easy to do and is excellent also in absorptivity.

The composition of the present invention can be produced by a conventionally known method. When manufacturing the composition of this invention, the form of the raw material to be used is not specifically limited, According to the form of a composition, it can select suitably and can be used. For example, when obtaining a powdery composition such as powder, granule or fine granule, (A) imidazole dipeptide, (B) barley foliage and (C) oligosaccharide may be used as they are, or shaped. You may use the mixture with an agent etc. Moreover, when obtaining a liquid or jelly-like composition, you may use what was previously melt | dissolved or disperse | distributed to solvents, such as water and fruit juice.

Hereinafter, the present invention will be specifically described by way of examples. The present invention is not limited to these examples.

[Sensory evaluation of the composition for eating and drinking]
1. Manufacture of the composition for eating and drinking The composition for eating and drinking which has the mixing | blending shown in Table 1 below was prepared. In Table 1, the numerical value represents mass (g). As imidazole dipeptide, commercially available chicken-derived imidazole dipeptide extract powder (anserine / carnosine complex, imidazole dipeptide standard value 10 ± 1%) is used, and barley foliage is crushed powder (barley young leaf powder, manufactured by Toyo Shinyaku Co., Ltd.) As the oligosaccharide, commercially available isomalto-oligosaccharide (powder) and fructo-oligosaccharide (powder) were used, and dextrin was used as a commercially available powder. Note that dextrin is used as an excipient and is not a component involved in this evaluation.

2. Sensory evaluation (1) Preparation of samples For the samples of Comparative Example 1 and Examples 1 to 11 described in Table 1 above, 8 g of each sample was mixed with 100 mL of water to obtain each test sample.

(2) Four healthy adults were randomly selected as sample subjects. For these four test subjects, a questionnaire was conducted on the evaluation items in Table 2 below, and sensory evaluation was performed. Specifically, for example, in the evaluation of Examples 1 to 11, other samples were compared using Comparative Example 1 as a reference (5 points), and scored 1 to 9 points, respectively.

For each sample, the average score of the subjects was calculated, and the difference from the reference sample (Comparative Example 1) was calculated. The results are shown in the graph of FIG.

(3) Discussion Regarding the components (extract powder of imidazole dipeptide, pulverized powder of barley foliage, oligosaccharide) excluding dextrin which is an excipient, the evaluation results of palatability were considered.

FIG. 1 shows the results of the sensory test. As shown in FIG. 1, Examples 1 to 5 containing the extract powder of imidazole dipeptide and the pulverized powder of barley foliage had higher values for all items as the pulverized powder of barley foliage was made higher. . However, even when the barley stalks and powders were pulverized at a low dose (0.2 g, Example 2), Example 6 in which isomaltoligosaccharides (digestible oligosaccharides) were blended therewith conducted barley stalks and powders. The evaluation was as high as Example 3 in which Example 2 was blended 10 times in Example 2 and Example 4 in which 20 times of barley stalks and pulverized powders were blended in Example 2. On the other hand, Example 8 which mix | blended fructooligosaccharide (hard-digestible oligosaccharide) instead of isomalt-oligosaccharide (digestible oligosaccharide) evaluated lower than Example 6. FIG. Therefore, not all oligosaccharides provide the same level of taste improvement effect, and isomalt-oligosaccharides (digestible oligosaccharides) are more effective than fructooligosaccharides (hard-digestible oligosaccharides). It was found that the taste improving effect was excellent. Further, Examples 10 and 11 in which two kinds of oligosaccharides are blended are higher than Examples 6, 8 and Examples 7 and 9 in which one kind of oligosaccharide is blended so that the total amount of oligosaccharides is the same. It became evaluation and the very excellent taste improvement effect was acquired. Although the cause is unknown, it can be estimated that the effect was achieved by the combination of digestible oligosaccharide and indigestible oligosaccharide.

From the above results, (A) the composition (composition I) using imidazole dipeptide alone had a smell and taste peculiar to imidazole dipeptide, and it was poor in palatability alone. Compared with the composition I, the composition (composition II) to which (B) barley stover was added could effectively improve the odor and taste peculiar to imidazole dipeptide. The composition (composition III) obtained by further adding (C) the oligosaccharide to the composition II was able to further improve the odor and taste unique to the imidazole dipeptide compared to the composition II. Further, (C) a composition (composition III-1) containing only isomaltoligosaccharide (digestible oligosaccharide) as an oligosaccharide is a composition containing only fructooligosaccharide (hardly digestible oligosaccharide) (composition) It was found that the taste-improving effect was superior to the product III-2). In particular, the composition (Composition IV) of the present invention containing two types of oligosaccharides (C) isomalt-oligosaccharide (digestible oligosaccharide) and fructooligosaccharide (hard-digestible oligosaccharide) Even in the same case, it was found that the composition had a very high taste improving effect as compared with the composition III-1, and was excellent in palatability.

Examples 12 and 13 (Production of powdered beverages)
After preparing the raw materials according to the blending ratios described in the following formulation examples, 8 g of a powdered beverage having the effects of the present invention was produced according to a conventional method.

Examples 14 and 15 (production of jelly-like beverage)
After preparing the raw materials according to the blending ratio described in the following prescription examples, 150 g of a jelly-like beverage having the effects of the present invention was produced according to a conventional method.

According to the present invention, since the taste of imidazole dipeptide can be improved without using an artificial additive, a natural-oriented eating and drinking composition having imidazole functionality and high palatability is provided. can do.

Claims (2)

(A) An edible composition containing imidazole dipeptide and (B) barley foliage , wherein the (B) barley foliage is a pulverized powder . Furthermore, the composition for eating and drinking of Claim 1 containing (C) oligosaccharide.