JP6401879B2 - Beverages containing tiriloside - Google Patents

Description

  The present invention relates to a beverage containing tiliroside and ethanol or propylene glycol.

  Tiriloside is a kind of polyphenol contained in plants such as rosehip. Rosehip is a fruit of the plant of the genus Rosaceae, and it is known that the rich nutritional components contained in it can provide high skin-beautifying effects and antibacterial, antiviral and immunity enhancement effects. ing.

  In recent years, it has been reported that an extract obtained from rosehip has an effect of reducing body fat percentage and a function of reducing neutral lipids in the liver (Patent Document 1). It is said that. Accumulation of body fat leads to obesity, and obesity may lead to the onset of diabetes, hyperlipidemia, hypertension, arteriosclerosis and the like. Therefore, it is considered that the use of tiliroside having a body fat reducing action and a rosehip extract containing the same is useful for eliminating obesity.

Patent No. 3790767

  As described above, tiliroside and a rosehip extract containing the same are effective materials that can be expected to eliminate obesity through the action of reducing body fat. However, in the examination of the use of tiliroside by the present inventors in the beverage, the unique bitterness and astringent taste of tiliroside can be felt, especially in the beverage having a low soluble solid content concentration that the bitterness and astringent taste of tiliroside is remarkable. found.

  Then, an object of this invention is to provide the drink by which the bitterness and the astringent taste resulting from tiliroside were improved.

As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that predetermined amounts of ethanol and propylene glycol have particularly excellent effects with respect to the improvement of bitterness and astringency derived from tiliroside in beverages. Based on this finding, the present inventors have completed the present invention. The present invention is not limited to this, but relates to the following.
(1) A beverage containing 0.005-1.5 mg / 100 mL of tiriroside and 0.001-1.5 v / v% of ethanol or propylene glycol, and having a soluble solid content concentration of 2.0 or less.
(2) The beverage according to (1), wherein the content of tiriloside is 0.01 to 0.5 mg / 100 mL.
(3) The beverage according to (1) or (2), wherein the content of ethanol or propylene glycol is 0.01 to 1 v / v%.
(4) The beverage according to any one of (1) to (3), wherein the pH is 2.3 to 5.
(5) The beverage according to any one of (1) to (4), which is a container-packed beverage.

  According to the present invention, it is possible to provide a beverage with improved bitterness and astringency due to tiliroside. In addition, since the beverage of the present invention contains tiliroside, the use of the beverage of the present invention effectively reduces body fat and the neutral lipid in the liver, which are known as the effects of tiliroside. It is expected to be possible. Moreover, based on the action effect of tiliroside, it is thought that the drink of this invention is useful for anti-obesity.

  Tiriloside is also a material that can be used for food and drink, as it is contained in natural plants such as rosehips. Therefore, it is considered that the beverage provided by the present invention has high safety and few side effects. Although the detailed mechanism of action is not clear and is not intended to be particularly limited, the unique bitterness and astringent taste produced by tiliroside and the unique bitterness and tingling irritation of ethanol, or propylene It is considered that the unique bitterness of glycol cancels each other, and as a result, the bitterness and astringent taste derived from tiriloside are less likely to be felt.

  One aspect of the present invention is a beverage containing 0.005-1.5 mg / 100 mL of tiriloside and 0.001-1.5 v / v% of ethanol or propylene glycol, and having a soluble solid content concentration of 2.0 or less. is there.

(Tiriloside)
Tiliroside contained in the beverage of the present invention is a kind of organic compound classified as a flavonoid glycoside, and has a structure of the following formula (1). Another name for Tiriloside is also called Kaempferol-3-O-glucoside-6 ″ -E-coumaroyl, and its CAS registry number is 20316-62-5. As is obvious from the structure name and structural formula, tiriloside is composed of kaempferol, coumaric acid, and glucose.

  Thus, tiliroside has a characteristic structure not found in other flavonoids or glycosides. Having a bitter or astringent taste when using tiliroside in a beverage form is not easily imagined from this unique structure.

Tiriloside is a known compound that is commercially available. In the present invention, tiliroside can be used in the form of a pure product or a plant extract. As a commercial product of Tiriloside,
Those sold by Funakoshi and those sold by Merck KGaA. Examples of the plant extract containing tiliroside include rosehip extract manufactured by Morishita Jintan, strawberry seed extract manufactured by Oryza Oil and the like.

  The beverage of the present invention contains 0.005-1.5 mg / 100 mL of tiliroside. If the content of tiliroside in the beverage is within the above range, the bitterness and astringent taste derived from tiliroside can be effectively improved with ethanol or propylene glycol while exhibiting the beneficial effects of tiliroside. . The content of tiliroside in the beverage of the present invention is preferably 0.008 mg / 100 mL or more, 0.01 mg / 100 mL or more, or 0.02 mg / 100 mL or more, more preferably 0.05 mg / 100 mL or more. Moreover, the content of tiliroside in the beverage of the present invention is preferably 1 mg / 100 mL or less, 0.5 mg / 100 mL or less, or 0.3 mg / 100 mL or less, more preferably 0.1 mg / 100 mL or less.

The content of tiliroside can be measured using HPLC. Here, the measurement conditions by HPLC are shown below.
・ Eluent: 37.5% acetonitrile ・ Flow rate: 1 mL
・ Detection: UV 254 nm
・ Column: Shiseido CAPCELL PAK C18 (4.6 x 250 mm)

(Ethanol or propylene glycol)
The beverage of the present invention contains 0.001 to 1.5 v / v% ethanol or propylene glycol. If the content of ethanol or propylene glycol in the beverage is within the above range, the bitterness and astringent taste derived from tililoside can be effectively improved. The content of ethanol in the beverage of the present invention is preferably 0.01 v / v% or more, more preferably 0.05 v / v% or more. Moreover, the content of ethanol in the beverage of the present invention is preferably 1.2 v / v% or less, or 1 v / v% or less, more preferably 0.5 v / v% or less. The content of propylene glycol in the beverage of the present invention is preferably 0.01 v / v% or more, more preferably 0.05 v / v% or more. The content of propylene glycol in the beverage of the present invention is preferably 1.2 v / v% or less, or 1 v / v% or less, more preferably 0.5 v / v% or less. The beverage of the present invention may contain both ethanol and propylene glycol.

  The content of ethanol or propylene glycol in the beverage of the present invention can be measured by methods known to those skilled in the art. For example, the content of ethanol or propylene glycol can be measured using a spectroscopic method such as an HPLC method, an LC-MS method, a GC-MS method, an LC method, a GC method, or a near infrared method.

  Although the ratio of the content of ethanol to the content of tiriroside in the beverage of the present invention (ethanol / tiriloside) is not particularly limited, it is, for example, 0.001 to 150, preferably 0.1 to 70, and more preferably 1 to 30. is there. In addition, the said ratio is a numerical value when the content of tiliroside is expressed in units of mg / 100 mL and the unit of the content of ethanol is expressed in v / v%.

  Although the ratio of the content of propylene glycol to the content of propylene glycol in the beverage according to the present invention (propylene glycol / tiriloside) is not particularly limited, for example, 0.001 to 150, preferably 0.1 to 70, more preferably 1 to 1. 30. In addition, the said ratio is a numerical value when the content of tiliroside is expressed in units of mg / 100 mL and the unit of the content of propylene glycol is expressed in v / v%.

(Soluble solid content concentration)
The beverage of the present invention has a soluble solid content concentration of 2.0 or less in the beverage. In the present invention, the soluble solid content concentration corresponds to a Brix value obtained using a saccharimeter or a refractometer. The Brix value is a value obtained by converting the refractive index measured at 20 ° C. into mass / mass percent of the sucrose solution based on the conversion table of ICUMSA (International Committee for Sugar Analysis) (unit: “° Bx ”,“% ”Or“ degree ”).

  A low Brix beverage having a soluble solid content concentration of 2.0 or less in the beverage is more sensitive to the bitterness and astringency of tiriloside than a beverage having a higher Brix. The significance of the present invention that can improve the bitterness and astringent taste of such a tiriroside bitterness and astringent taste is significant. Therefore, a low Brix beverage, that is, a beverage having a soluble solid content concentration of 2.0 or less is a preferred embodiment of the present invention. The beverage of the present invention preferably has a soluble solid content concentration in the beverage of 0 to 1.5, more preferably 0 to 1.0, and even more preferably 0 to 0.5.

(Acid drink)
The beverage of the present invention is preferably an acidic beverage. By including an acidic component in addition to a predetermined amount of ethanol or propylene glycol, it is possible to more effectively suppress or reduce the bitterness and astringent taste of tiliroside contained in the beverage. The pH of the beverage of the present invention is preferably 2.3 to 5, more preferably 2.5 to 4.5, and further preferably 3 to 4. The pH of the beverage can be appropriately adjusted using a sour agent or a pH adjuster. The acidulant or pH adjuster that can be used in the beverage of the present invention is not particularly limited. For example, organic compounds such as ascorbic acid, citric acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, and adipic acid. Examples thereof include one or more selected from inorganic acids such as acid and phosphoric acid and salts thereof, or fruit juices such as lemon, grapefruit, orange and mandarin.

(Colorless transparent beverage)
The beverage of the present invention may be colorless. That a beverage is colorless can be defined by a ΔE value (color difference) of transmitted light when measured with a colorimetric color difference meter (ZE2000 (Nippon Denshoku Industries Co., Ltd.) using pure water as a reference. Specifically, when the beverage of the present invention is colorless, the ΔE value based on pure water is 3.5 or less. The ΔE value is preferably 2.3 or less.

  The beverage of the present invention may be transparent. “The beverage is transparent” means that it is a beverage that is visually transparent like water without white turbidity like so-called sports drinks or turbidity like cloudy fruit juice. The transparency of a beverage can be quantified by using a known method for measuring the turbidity of a liquid. The transparency of the beverage can be defined by the absorbance at a wavelength of 660 nm measured using an ultraviolet-visible spectrophotometer (UV-1600 (Shimadzu Corporation) or the like). Specifically, when the beverage of the present invention is transparent, the absorbance at a wavelength of 660 nm is 0.06 or less.

  A colorless and transparent beverage such as flavored water is generally characterized by relatively few types and amounts of compounding ingredients other than water. Therefore, when another component is added, the flavor balance of the beverage is likely to be lost, and it is difficult to suppress the bitter taste of tiliroside while maintaining the taste of the beverage such as a refreshing taste and a refreshing flavor. The beverage of the present invention contains ethanol or propylene glycol in a specific concentration range, so that it is difficult to feel the bitterness and astringency derived from tiriloside while maintaining the taste of the beverage such as a refreshing taste and a refreshing flavor. Has characteristics. Therefore, a colorless and transparent beverage, particularly a colorless and transparent beverage having a low Brix value, is a preferred embodiment of the present invention.

(Beverage)
The kind of the drink of the present invention is not particularly limited, and may be any of a soft drink, a nutrition drink, a functional drink, a flavored water (near water) drink, and the like. Moreover, the drink of this invention may be a drink which does not contain a carbon dioxide gas, and may be a drink containing a carbon dioxide gas. Examples of beverages that do not contain carbon dioxide include, but are not limited to, fruit juice beverages, milk beverages, and sports drinks. Examples of the beverage containing carbon dioxide include, but are not limited to, cola, diet cola, ginger ale, cider, and carbonated water to which a fruit juice flavor has been imparted.

  The beverage of the present invention may contain various additives in addition to the various components described above, depending on the type of beverage. Examples of the various additives include sweeteners such as saccharides other than those described above, fragrances, vitamins, pigments, antioxidants, emulsifiers, preservatives, extracts, dietary fibers, quality stabilizers, and the like.

  The beverage of the present invention can be produced by appropriately blending the components described above. Moreover, the drink of this invention can be made into a container stuffed drink through processes, such as sterilization, as needed. For example, a sterilized container-packed beverage can be produced by a method of performing heat sterilization after filling a beverage into a container, or a method of sterilizing a beverage and then filling the container in an aseptic environment. As a preferred embodiment of the present invention, the beverage of the present invention is a container-packed beverage.

  The kind of container is not particularly limited, and examples thereof include PET bottles, cans, bottles, paper packs, and the like. In particular, a colorless and transparent PET bottle is preferable since the color of the beverage in the container is easily visible from the outside and the beverage after filling is easy to handle.

(How to improve the flavor of beverages)
From another aspect, the present invention provides a method for improving the flavor of a beverage. The method of the present invention is a method for improving the flavor of a beverage containing 0.005-1.5 mg / 100 mL of tiliroside and having a soluble solid content concentration of 2.0 or less, comprising 0.001-1.5 v / It is the said method including the process of mix | blending ethanol or propylene glycol with the quantity of v% in a drink.

  In the method of the present invention, the blending order of various components is not particularly limited. Moreover, the method of this invention can also include the process of mix | blending the component and material which were shown above, and the process of adjusting those content. In the method of the present invention, various elements such as the types of ingredients in the beverage and their contents are as described above for the beverage of the present invention, or are obvious from them.

  Hereinafter, although an experiment example is shown and the detail of this invention is demonstrated concretely, this invention is not limited to this. In this specification, unless otherwise specified, numerical ranges are described as including the end points.

(1) Evaluation of Tiriloside-Containing Beverage According to the following formulation table (Table 1), a sugar beverage (sample 1-1) and a sugar-free beverage (sample 1-2, stuffed with PET bottles of pH 3.3 containing tiliroside) Sample 1-3) was prepared. Tiriloside was 99% pure from Funakoshi. Each of the obtained beverages has a colorless and transparent appearance, and the absorbance at a wavelength of 660 nm by a spectrophotometer (UV-1600 (Shimadzu Corporation)) is 0.06 or less, and a colorimetric color difference meter (ZE2000 (Nippon Denshoku Industries Co., Ltd.)). ΔE of transmitted light with respect to pure water due to was 3.5 or less.

The Brix value at 20 ° C. of each beverage obtained was measured with a refractometer reading for sugar (Atago RX-5000). In addition, a sensory evaluation was performed by three expert panelists who were fully trained to see if the bitterness and astringency of tiriloside were felt in each beverage.

  The results are shown in Table 2. The sensory evaluation results in Table 2 indicate the number of people who evaluated that they felt the bitterness and astringency of tiriloside. In a sugary beverage with a high Brix (Sample 1-1), only one of the three panels felt a slight bitterness and astringency of tiriloside, but a sugar-free beverage with a low Brix (Sample 1). 2. In Sample 1-3), it was evaluated that all the panels felt the bitterness and astringency of tiriloside. Thereby, it became clear that the bitterness and the astringent taste of tiliroside are more easily perceived in a beverage having a low Brix.

(2) Examination of ethanol addition Tililoside (Funakoshi, purity 99%) and ethanol (Wako Pure Chemical Industries) and ethanol (Wako Pure Chemical Industries) were dissolved in water so that the amount (concentration) shown in the following table was obtained. Stuffed beverages were obtained (all beverages have a Brix value of about 0 to 0.1). Each of the obtained beverages has a colorless and transparent appearance, and the absorbance at a wavelength of 660 nm by a spectrophotometer (UV-1600 (Shimadzu Corporation)) is 0.06 or less, and a colorimetric color difference meter (ZE2000 (Nippon Denshoku Industries Co., Ltd.)). ΔE of transmitted light with respect to pure water due to was 3.5 or less. The pH of the beverage was adjusted to pH 3.0 using citric acid (Nacalai Tesque) and trisodium citrate (Nacalai Tesque).

The obtained beverage was subjected to sensory evaluation of flavor. The flavor was mainly evaluated from the viewpoint of the bitter and astringent taste peculiar to tiliroside, or the flavor peculiar to ethanol. Specifically, the evaluation was carried out as follows by three expert panelists who had received sufficient training. In addition, the beverage for evaluation used the container-packed drink prepared at room temperature as it was.
5 points: The bitterness and astringent taste peculiar to tiliroside are greatly relaxed.
4 points: The bitterness and astringent taste peculiar to tiliroside are alleviated.
3 points: The bitterness and astringent taste peculiar to tiliroside are slightly relaxed.
2 points: There is a bitter and astringent taste peculiar to tiriroside, or a taste peculiar to ethanol, which remains in the aftertaste.
1 point: The bitter and astringent taste peculiar to tiriroside, or the taste peculiar to ethanol is strong, and remains in the aftertaste.

  The evaluation results of various beverages are shown in the table below.

(3) Examination of propylene glycol addition Dissolve tiliroside (manufactured by Funakoshi, purity 99%) and propylene glycol (Wako Pure Chemical Industries, Ltd.) in water so that the amount (concentration) shown in the table below is obtained, and fill the container. Thus, a container-packed beverage was obtained (all beverages had a Brix value of about 0 to 0.1). Each of the obtained beverages has a colorless and transparent appearance, and the absorbance at a wavelength of 660 nm by a spectrophotometer (UV-1600 (Shimadzu Corporation)) is 0.06 or less, and a colorimetric color difference meter (ZE2000 (Nippon Denshoku Industries Co., Ltd.)). ΔE of transmitted light with respect to pure water due to was 3.5 or less. The beverage pH was adjusted to pH 3.2 using citric acid (Nacalai Tesque) and trisodium citrate (Nacalai Tesque).

The obtained beverage was subjected to sensory evaluation of flavor. The flavor was mainly evaluated from the viewpoint of the bitter and astringent taste peculiar to tiliroside, or the flavor peculiar to propylene glycol. Specifically, the evaluation was carried out as follows by three expert panelists who had received sufficient training. In addition, the beverage for evaluation used the container-packed drink prepared at room temperature as it was.
5 points: The bitterness and astringent taste peculiar to tiliroside are greatly relaxed.
4 points: The bitterness and astringent taste peculiar to tiliroside are alleviated.
3 points: The bitterness and astringent taste peculiar to tiliroside are slightly relaxed.
2 points: Bitter and astringent taste peculiar to tiliroside, or a taste peculiar to propylene glycol, and remains in the aftertaste.
1 point: The bitter and astringent taste peculiar to tiriroside or the flavor peculiar to propylene glycol is strong, and remains in the aftertaste.
The evaluation results of various beverages are shown in the table below.

Claims (4)

A beverage containing 0.015 to 0.1 mg / 100 mL of tiriloside and 0.05 to 1 v / v% of propylene glycol, and having a soluble solid content concentration of 2.0 or less. The beverage according to claim 1 , wherein the soluble solid content concentration is 0.5 or less. The beverage according to claim 1 or 2 , wherein the pH is 2.3-5. The beverage according to any one of claims 1 to 3 , which is a container-packed beverage.