JP6300154B2 - Beverage containing star anise extract - Google Patents

Description

  The present invention relates to a beverage containing a star anise extract and a beverage composition for suppressing the aromatic flavor of star anise.

  Star anise, also called octagon, is a spice that has been used for fragrances and dishes for a long time, and is known to have excitability. However, star anise has a sweet and fragrant flavor that goes from the mouth to the nose, and when blended in a beverage, this unique herbal feeling is so strong that it cannot be tasted delicious. Here, in the field of beverages, there are those that are painful at the time of drinking due to the unique taste and scent of the blended components, and contrivances have been made to suppress the taste and scent of such components. For example, International Publication No. 2000/041579 is a spice-containing beverage that contains a viscous substance such as agar to improve the spiciness of the spice that remains on the tongue forever while imparting the physiological function of the spice. A beverage with a good throat is disclosed.

International Publication No. 2000/041579

  However, in the method disclosed in International Publication No. 2000/041579, what can be mitigated is an irritating taste that remains after the spiciness of the spice, and there is no disclosure about mitigation of the aromatic flavor. Moreover, the drink obtained has a problem that it has viscosity and the applicable drink is limited. Moreover, until now, it has not been known about beverages in which the unique herbal feeling of star anise is suppressed. An object of the present invention is to provide a beverage containing a star anise extract and having a unique herbal feeling that star anise has, and a beverage composition for suppressing the aromatic flavor of star anise.

The inventors of the present invention have intensively studied in view of the above problems. As a result, it was found that masking with other aromas is necessary to suppress the “star anise odor”, which is a sweet and aromatic flavor that star anise has from the mouth to the nose. Surprisingly, the present inventors have found that the above-mentioned problems can be solved by including vitamin B1, which has been conventionally known as having a bitter taste, a savory taste, or a chemical flavor, and completed the present invention.
Specifically, the present invention relates to a beverage containing a star anise extract, which contains vitamin B1 in a weight ratio of 0.001 or more and 1 or less with respect to the raw material equivalent of the star anise extract. Here, the “native drug substance equivalent amount” refers to the dry weight of the crude drug necessary for obtaining the extract. In the following, the “native drug substance equivalent” is used in this sense.
Moreover, this invention relates to the composition for drinks for suppressing the aromatic flavor of star anise, Comprising: The composition containing vitamin B1.

  According to the present invention, it is possible to obtain an easy-to-drink beverage in which the unique herbal feeling of star anise is suppressed. Moreover, since it can suppress the herbal feeling of star anise without containing a viscous substance or the like, it can be applied to various beverages. Furthermore, the beverage composition of the present invention is excellent in convenience that can be used by diluting at any stage as an intermediate material during beverage production.

It is the figure which compared Example 1 and Comparative Example 1. FIG. It is the figure which compared Example 2 and Comparative Example 1. FIG. It is the figure which compared Example 3 and Comparative Example 1. FIG. It is the figure which compared Example 4 and Comparative Example 1. FIG. It is the figure which compared Example 5 and Comparative Example 1. FIG. It is the figure which compared the comparative example 1 and the comparative example 2. FIG.

The present invention will be described in detail below. In addition, this invention is not limited to the following aspects. Except where otherwise stated herein, when amounts, ratios or other values are indicated by any of the ranges, lower limits and upper limits, they are formed from any lower limit, regardless of the disclosed range. Range, any range formed from any upper limit, or any range formed from any pair of any lower limit and any upper limit.
The beverage of the present invention contains a star anise extract and vitamin B1.
Star anise (scientific name: Illicium verum, also known as: octagon, daiuki, toshiki, hackweed, etc.) is an evergreen tree in the family Shikimidae distributed in China, Taiwan, Vietnam, and the like. Oil taken from fruits and fruits is used for medicinal purposes, spices and flavors, and is called star anise because of the shape of eight fruits (bags). It has a scent similar to anise and fennel, and is mainly used for Chinese dishes, and for stewed dishes such as simmered pork and desserts. However, since it has a sweet and fragrant flavor that goes from the mouth to the nose, when blended in a beverage, this unique herbal feeling is too strong to produce a delicious flavor. Star anise fruit contains about 3% essential oil, the main component of which is anethole (about 85%), and estragole and pinene are also known. Star anise is said to give excitement by feeding. The star anise extract is obtained by extracting a dried fruit with hot water or an organic solvent. The star anise extract in the beverage of the present invention is the amount of the active ingredient, and is 0.4, 1 and 2% by weight from any lower limit of 0.01, 0.02, 0.04 and 0.1% by weight. You may make it contain in the range of any upper limit. For example, it can be contained in the range of 0.01% by weight or more, 0.01% by weight or more and 2% by weight or less, or 0.01% by weight or more and 1% by weight or less in terms of bulk drug substance.
Vitamin B1 (thiamine) is a water-soluble vitamin that helps produce energy from carbohydrates and maintain healthy skin and mucous membranes. Vitamin B1 is known to have a bitter taste, an ugly taste or a chemical flavor not found in other vitamin Bs, but the inventors of the present invention blend vitamin B1 having such an unfavorable flavor. Thus, it was found that the unique herbal feeling of the star anise extract can be suppressed. Vitamin B1 may be used in the form of its salt. What is necessary is just to adjust suitably content of vitamin B1 in the drink of this invention according to the required intake, flavor, or the capacity | capacitance of a container, for example, it will be 0.1-50 mg in conversion of a free base per oral intake. It is preferable to mix | blend so that it may be 0.2-25 mg, and it is preferable to mix | blend so that it may become 0.3-10 mg. Here, the term “single oral intake” refers to an amount in which the beverage of the present invention is taken orally intermittently over a short time interval (eg, 10 minutes or less), for example, 50 ~ 500 mL is the amount. Hereinafter, “single oral intake” is used in this sense. For example, the content of vitamin B1 in the beverage of the present invention can be in the range of 1 × 10 ⁻⁵ wt% to 0.1 wt% in terms of free base.
In the beverage of the present invention, the content of vitamin B1 (in terms of free base) with respect to the amount of raw drug equivalent of the star anise extract is any lower limit of 0.001, 0.002, 0.005 and 0.01 by weight ratio. To any upper limit of 0.1, 0.15, 0.5 and 1. For example, it can be contained in the range of 0.001 to 1, 0.005 to 0.5, or 0.005 to 0.15. By blending the star anise extract and vitamin B1 at such a ratio, it is possible to obtain an easy-to-drink beverage in which the unique herbal feeling of star anise is suppressed and the bitterness etc. of vitamin B1 are also suppressed. .

The beverage of the present invention may further contain extracts from caffeine, arginine, vitamins B other than vitamin B1, and other plant materials.
Commercially available caffeine can be used as caffeine. For example, caffeine having a high concentration (for example, 98.5% by weight or more) produced by hot water extraction from coffee beans can be used. Caffeine exerts a spontaneous motor excitement effect by eating. The content of caffeine in the beverage of the present invention may be appropriately adjusted according to the required efficacy as long as it is less than the daily oral intake allowance, for example, 10 to 400 mg per oral intake. Can be blended.
As arginine, L-arginine is preferably used, and may be used in the form of a salt. Commercially available arginine can be used. For example, arginine having a high concentration (for example, 98.0% by weight or more) produced by fermentation from a sugar source can be used. Arginine can be used in an amount that enhances the spontaneous motor excitability of caffeine used in combination. The content of L-arginine in the beverage of the present invention may be appropriately adjusted according to the required efficacy as long as it is less than the daily oral intake tolerance, for example, 50 to 1,000 mg per oral intake. It can mix | blend so that it may become.
As vitamin B other than vitamin B1, one or more selected from riboflavin (vitamin B2), niacin (vitamin B3), pantothenic acid (vitamin B5), pyridoxine (vitamin B6), cyanocobalamin (vitamin B12) and derivatives thereof Is mentioned. The content of vitamin B other than vitamin B1 in the beverage of the present invention can be set as appropriate and is not particularly limited, but the total amount can be 2 × 10 ⁻⁷ wt% or more and 0.5 wt%.

Examples of extracts from other plant materials include ginseng extract, sorghum extract, jujube extract and ginger extract (gingerol).
The ginseng extract is obtained by extracting the rhizome part of ginseng (Ginseng) with hot water or an organic solvent. Ginseng is said to give nourishment and tonic effect by eating. The content of the ginseng extract can be blended, for example, to be 10 mg or more in terms of crude drug equivalent per oral intake.
The sorghum extract is obtained by extracting dried sorghum roots and rhizomes with hot water or an organic solvent. Ezoukogi is said to improve peripheral blood circulation and relieve fatigue by anti-fatigue action by eating. The content of Ezoukogi extract can be blended, for example, to be 4 mg or more in terms of crude drug equivalent per oral intake.
The jujube extract is obtained by extracting a dried jujube fruit with hot water or an organic solvent. Jujube is said to give a tonic effect by eating. The content of jujube extract can be blended, for example, to be 10 mg or more in terms of a crude drug equivalent per oral intake.
The ginger extract is obtained by extracting the rhizome part of ginger with a solvent which is an organic solvent, water, a supercritical fluid or a subcritical fluid. The ginger extract contains gingerol that acts on the TRPV1 receptor, which is a pungent receptor, and makes it feel pungent. As the ginger extract, use any of an extract with a solvent, a concentrated or diluted extract, a purified or roughly purified gingerol from the extract, and a preparation emulsified and solubilized with purified gingerol. Can do. The extraction solvent is not particularly limited as long as it can extract gingerol. The ginger extract usually contains 2.0% by weight of gingerol. The gingerol concentration can be measured by the HPLC method. The content of the ginger extract can be blended so that, for example, gingerol is 0.1 mg or more per oral intake.

  The extraction method of the extract from plant raw materials including a star anise extract is not specifically limited. For example, by using a solvent selected from water, ethanol, methanol, isopropanol, propylene glycol, diethyl ether, petroleum ether, hexane, acetone, acetonitrile, ethyl acetate, animal and vegetable oils and mixtures of two or more thereof, plant raw materials Solvent soluble components can be extracted from In order to make the extract in the present invention sufficiently dissolved in the beverage, water and / or a hydrophilic organic solvent is preferably used as the extraction solvent, and water and / or alcohol is used. It is more preferable that The alcohol is preferably ethanol. When alcohol and water are mixed and used, the mixing ratio is not particularly limited. For example, the weight ratio is preferably 10:90 or more and 90:10 or less, and preferably 20:80 or more and 50:50 or less. More preferred. Extracts from these plant materials are commercially available in the form of an extract when the extract obtained as described above is dried to a powder, or extracted with water or ethanol. Can be used.

In the present invention, in addition to the above raw materials, raw materials such as fruit juice, saccharides, sweeteners, seasonings, acidulants, thickeners, antioxidants and emulsifiers can be further contained as necessary. These raw materials are not particularly limited as long as they are usually used in the field of beverage production. Specifically, fruit juices such as apples, lemons and oranges, fructose, glucose, sugar, fructose glucose liquid sugar, sugars such as dextrin, honey and starch syrup, sweeteners such as caramel syrup, sucralose and acesulfame potassium, sodium glutamate, etc. Seasonings, citric acid, trisodium citrate, malic acid, tartaric acid, lactic acid and ascorbic acid, etc., gum arabic, carrageenan, caraya gum, carboxymethylcellulose (CMC), agar, xanthan gum, guar gum, gellan gum, gelatin, soy Thickeners such as sugars, tamarind gum, pectin and locust bean gum, antioxidants such as vitamin C, tocopherol (vitamin E), enzyme-treated lecithin and catechin, and glycerin fatty acid esters, sucrose fatty acid esters, sorbi Emissions fatty acid esters, lecithin, plant sterols include emulsifiers such saponin and polysorbate. In addition, perfumes such as l-menthol and menthol analogs and vitamins such as vitamin C may be further added. What is necessary is just to contain these raw materials in the range which does not impair the objective of this invention.
The beverage of the present invention can be applied to various beverages, and is not particularly limited, but is preferably a beverage containing caffeine and arginine in addition to star anise extract and vitamin B1.
The beverage composition of the present invention only needs to contain the above-mentioned vitamin B1, and the form thereof is not limited. However, it can be in a form dissolved in water together with an emulsifier or the like as necessary. The beverage composition of the present invention can be used by diluting it so that vitamin B1 has the above content when producing a star anise-containing beverage.

The beverage of the present invention can be produced by dissolving the above raw materials in water. The beverage production method may be a normal production method, and the raw material liquid containing each component is adjusted to pH 4.0 or lower if necessary, sterilized by heating to 65 to 100 ° C., and filled into a beverage container By sealing it, it is possible to obtain a heat-sterilized container-packed beverage.
When the beverage of the present invention is a carbonated beverage, the preparation solution in which the above raw materials are dissolved in water is cooled to 5 ° C and mixed with carbonated water in which carbon dioxide gas is dissolved, or the preparation solution is up to 5 ° C. It can be produced by cooling and press-fitting carbon dioxide. A preparation solution obtained by dissolving the above raw materials in distilled water may be subjected to filtration and sterilization treatment as necessary. After filling and sealing the container, a heat sterilization treatment corresponding to 10 minutes or more at 65 ° C. may be further performed.
Here, when mixing the raw material with water, it is necessary to sufficiently dissolve the raw material in the form of powder. If the dissolution is insufficient, the fine particles of the raw material that cannot be completely dissolved become the core of carbon dioxide gas bubbles, which may cause spills at the time of production or opening. In order to sufficiently dissolve the raw material, the raw material is added to distilled water and then stirred at a temperature of 40 ° C. or higher. Moreover, you may dissolve these raw materials using an emulsifier suitably.
The beverage composition of the present invention contains vitamin B1 and can be produced by dissolving it in water together with an emulsifier or the like as necessary.

Hereinafter, the present invention will be described in detail with reference to examples. In addition, this invention is not limited to the Example shown below at all.
The star anise-containing beverages of Examples 1 to 5 and Comparative Examples 1 and 2 were prepared in the amounts shown in Table 1. Star anise extract was manufactured by Nippon Powder Chemical Co., Ltd. (trade name: Star anise extract powder), and Vitamin B1 was manufactured by Watanabe Chemical Co., Ltd. (trade name: thiamine nitrate). The numerical value of each raw material in a table | surface represents a weight part, and about a star anise extract, it represents the compounding quantity in the amount of crude drug equivalent. The weight ratio of vitamin B1 to the star anise extract (raw drug substance equivalent) in the table represents the ratio of the converted weight of thiamine free base to the drug substance equivalent of the star anise extract. Each raw material was added to water, heated to 95 ° C. with stirring and sufficiently dissolved, and then cooled to room temperature.

Sensory evaluation was performed about the prepared drink. In sensory evaluation, the drinks of Examples 1 to 5 and Comparative Examples 1 and 2 were evaluated on a scale of 0 to 10 using the following criteria by 5 healthy male and female panelists aged 20 to 50 years old.
[Star anise odor]
0: weak to 10: strong (star anise odor: sweet and aromatic flavor that goes from mouth to nose)
[Ease of drinking]
0: Difficult to drink-10: Easy to drink (Ease of drinking: Star anise odor and bitterness of vitamin B1 are both suppressed)
The results of comparing Examples 1 to 5 and Comparative Example 1 are shown in FIGS. 1 to 5, and the results of comparing Comparative Example 1 and Comparative Example 2 are shown in FIG. Statistical processing was performed using a t-test corresponding to the comparison between groups of the example and the comparative example. In both cases, the significance level was set to 5% by two-sided test, and it was judged that there was a tendency when the risk level was 10% or less.
As shown in FIGS. 1 to 5, the beverages of Examples 1 to 5 in which the star anise extract and vitamin B1 were blended were compared to Comparative Example 1 in which the star anise extract was added alone without blending vitamin B1. The star anise odor was suppressed and the ease of drinking was improved. In addition, in the beverage containing the star anise extract of Examples 1 to 5, the bitterness or savory taste or chemical flavor of vitamin B1 was not felt. In addition, when the comparative example 1 and the comparative example 2 containing vitamin Bs other than a star anise extract and vitamin B1 were compared, the improvement regarding a star anise smell and ease of drinking was not seen (FIG. 6). From this, by blending the star anise extract and vitamin B1, not only the unique herbal feeling of star anise is suppressed by vitamin B1, but also the unpleasant flavors such as the bitter taste of vitamin B1 are star anise. It was found that an easy-to-drink beverage suppressed by the extract was obtained.

Claims (5)

A beverage containing a star anise extract, wherein the beverage contains vitamin B1 in a weight ratio of 0.001 or more and 1 or less with respect to the raw material equivalent of the star anise extract. The beverage according to claim 1, wherein the content of vitamin B1 with respect to the amount of the raw material equivalent of the star anise extract is 0.005 or more and 0.5 or less by weight. The beverage according to claim 1 or 2, wherein the star anise extract is extracted using water and / or a hydrophilic organic solvent as an extraction solvent. The beverage according to any one of claims 1 to 3, further comprising caffeine and arginine. A beverage composition for suppressing the aromatic flavor of star anise, which comprises vitamin B1.

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