JP6519248B2 - Crude drug extract-containing beverage - Google Patents

Description

  The present invention relates to a herbal extract-containing beverage, and more particularly, to a herbal extract-containing beverage with a good flavor in which the unpleasant taste and odor peculiar to herbal extract are masked.

  Herbal medicines have specific effects and effects, and have been used as ingredients and active ingredients of medicines, designated quasi-drugs and foods. And the crude drug extract which extracted the component in the crude drug is mix | blended with the various drink which belongs to the field of medicines, designated quasi-drugs and food. However, the beverage formulated with the herbal extract has a problem that it has a strong unpleasant odor and taste derived from the herbal extract and is difficult to drink.

  In order to solve such problems, a method of blending cyclodextrin (Patent Document 1), a method of blending Stevia (Patent Document 2), a method of blending a thickening agent (Patent Document 3), and sweet potato extract Although the method of mix | blending (patent document 4) etc. is proposed, the effect is not enough.

JP 2009-219435 JP-A-9-110708 Japanese Patent Application Laid-Open No. 2005-29510 JP 2001-86954

  The present invention has been made for the purpose of providing a crude drug extract-containing beverage with improved palatability by improving the unpleasant smell and taste of the crude drug extract to a flavor suitable for a beverage.

  As a result of earnestly examining to achieve the purpose, by blending barley black vinegar with an unpleasant smell and taste peculiar to oneself, the unpleasant smell and taste of a certain herbal extract are masked unexpectedly It has been found that a herbal extract-containing beverage with improved palatability can be obtained, and further that blending of collagen enhances the masking effect of unpleasant odor and taste of the herbal extract, and the present invention has been completed.

That is, the present invention
(1) Carrots, ginger, royal jelly, amla, chimbei, caulis, turmeric, turmeric, turmeric, licorice, licorice, ginkgo, yokuinin, barley, hawthorn, azalea, olives, nematode, licorice, maki berry, cornberry, corn silk, garlic, artichoke A herbal medicine extract-containing beverage comprising one or more of herbal extracts selected from Kuwanoha, Salacia, Ashitaba, Saffron, pepper, safflower, hihatsu and black ginger, and barley black vinegar,
(2) The herbal medicine extract-containing beverage according to the above (1), which contains collagen.

  ADVANTAGE OF THE INVENTION By this invention, it became possible to suppress the unpleasant smell and taste resulting from a herbal medicine extract, to provide the herbal medicine extract containing drink by which flavor was favorable and palatability improved.

  Hereinafter, the present invention will be described in detail.

  The herbal extract of the present invention is obtained by extracting components from a herbal source by an appropriate method. The crude drug extract contains essential oils, pigments, polyphenols, minerals, dietary fiber, etc. depending on the raw material of the herbal medicine in addition to the active ingredients. The crude drug extract is produced by a conventional method, for example, a method of extracting from a crude drug material at an appropriate temperature (low temperature or heating) using an extraction solvent. The extraction solvent can be appropriately selected from water, a hydrophilic solvent such as ethanol, etc. according to the herbal medicine and the use. The crude drug extract of the present invention can be used not only as the liquid extract as it is, but also as one diluted with water or the like, a concentrate of the liquid extract, and a dry matter of the liquid extract. In addition, those containing the herbal medicine in barley black vinegar and extracting the active ingredient are included in this. The content of the herbal extract in the herbal extract-containing beverage of the present invention is not limited.

  The herbal extract of the present invention includes carrots, ginger, royal jelly, amla, cockroaches, caulis, peacocks, turmeric, turmeric, kumazasa, licorice, ginkgo biloba, yokinin, barley, hawthorn berries, achovy, olives, nephews, ezoukoi, maki berry, cornice, corn Any one or more selected from silk, garlic, artichoke, kuwanoha, sarasia, ashitaba, saffron, pepper, safflower, hihatsu, black ginger can be used.

  The barley black vinegar used in the present invention is a grain vinegar using barley as a raw material, colored from brown to black-brown by fermentation and aging, and is referred to as barley black vinegar according to the quality indication standard of vinegar. The thing corresponds to this. There is no limitation on the content of barley black vinegar in the herbal extract-containing beverage of the present invention.

  The herbal medicine extract-containing beverage of the present invention is a herbal medicine extract-containing beverage with further improved palatability because the unpleasant smell and taste derived from the herbal medicine extract are further suppressed when collagen is added in addition to barley black vinegar be able to.

  The pH of the herbal extract-containing beverage according to the present invention is 2.0 to 7.0, preferably 2.5 to 5.5. In addition, in order to keep the pH of the liquid preparation of the present invention in the above-mentioned range, a pH adjuster is blended as needed.

  Examples of pH adjusters include organic acids such as citric acid, malic acid, fumaric acid, tartaric acid, lactic acid and succinic acid and salts thereof, inorganic acids such as hydrochloric acid, inorganic bases such as sodium hydroxide, and the like.

  The herbal extract-containing beverage of the present invention, the herbal extract such as aloe, oasis, kumazasa, and cayenne, vitamins, minerals, amino acids and salts thereof, caffeine, hyaluronic acid and the like as other ingredients It can mix | blend suitably in the range which does not impair.

  Furthermore, additives such as sweeteners, acidulants, thickeners, antioxidants, antioxidants, colorants, flavors, flavoring agents, preservatives, seasonings, bittering agents, enhancers, solubilizers, emulsifiers, etc. These can be suitably blended in the range which does not impair the effect of the present invention.

  The herbal extract-containing beverage of the present invention can be prepared by a conventional method, and the method is not particularly limited. Usually, each component is taken up and dissolved in an appropriate amount of purified water, pH is adjusted, the remaining purified water is added to adjust the volume, and the solution is filtered and sterilized if necessary.

  EXAMPLES The present invention will be described in more detail by way of the following Examples, Comparative Examples and Test Examples.

Example 1
A small amount of purified water is added and mixed with 1 mL of ginger extract and 5 mL of barley black vinegar, and the total volume is made 100 mL with purified water, filled in a glass bottle, capped and heat-sterilized at 80 ° C for 25 minutes for barley black vinegar beverage I got

  The following Example 2 and Comparative Examples 1 to 5 were also prepared in the same manner as Example 1. Each prescription is shown in Table 1.

Test example 1 (flavor confirmation test)
In the flavor confirmation test, Examples 1 to 2 and Comparative Examples 2 to 5 were relatively evaluated with respect to unpleasant odor and taste derived from ginger, using a sample containing no barley black vinegar as a control. In addition, evaluation of the sample was made to sample by three trained sensory panels, and was scored according to the evaluation criteria shown in Table 2. The scoring result calculated the average score for each evaluation item and was shown in Table 3.

  As is clear from Table 3, Example 1 containing barley black vinegar had unpleasant odor and discomfort compared to Comparative Example 2 containing rice vinegar and Comparative Example 3 containing rice black vinegar. The taste was greatly reduced. Furthermore, in Example 2 containing barley black vinegar and collagen, the unpleasant odor and the unpleasant taste improving effect were enhanced. On the other hand, in Comparative Example 4 containing collagen and Comparative Example 5 containing collagen and rice vinegar, a sufficient unpleasant odor and unpleasant taste improving effect was not obtained. From the above results, by blending barley black vinegar, the unpleasant smell and taste of ginger can be improved, and by further blending collagen, the improvement effect is enhanced.

Example 3
A small amount of purified water is added and mixed with 1 mL of royal jelly extract and 5 mL of barley black vinegar, and the total volume is made 100 mL with purified water, filled in a glass bottle, capped and heat-sterilized at 80 ° C. for 25 minutes for barley black vinegar beverage I got

  The following Example 4 and Comparative Examples 6 to 10 were also prepared in the same manner as Example 3. Each prescription is shown in Table 4.

Test example 2 (flavor confirmation test)
In the flavor confirmation test, Examples 3 to 4 and Comparative Examples 7 to 10 were relatively evaluated with respect to unpleasant odor and taste derived from royal jelly, using a sample containing no barley black vinegar as a control. In addition, evaluation of the sample was made to sample by three trained sensory panels, and was scored according to the evaluation criteria shown in Table 2. The scoring results are shown in Table 5 after calculating the average score for each evaluation item.

  As apparent from Table 5, Example 3 containing barley black vinegar has an unpleasant smell and discomfort of royal jelly as compared with Comparative Example 7 containing rice vinegar and Comparative Example 8 containing rice black vinegar. The taste was greatly reduced. Furthermore, in Example 4 containing barley black vinegar and collagen, the unpleasant odor and the unpleasant taste improving effect were enhanced. On the other hand, in Comparative Example 9 containing collagen, and Comparative Example 10 containing collagen and rice vinegar, no sufficient unpleasant odor and unpleasant taste improving effect was obtained. From the above results, by blending barley black vinegar, the unpleasant smell and taste of royal jelly can be improved, and by further blending collagen, the improvement effect is enhanced.

Example 5
A small amount of purified water is added and mixed with 1 mL of carrot extract and 5 mL of barley black vinegar, and the total volume is made 100 mL with purified water, filled in a glass bottle, capped and heat-sterilized at 80 ° C. for 25 minutes for barley black vinegar beverage I got

  The following Example 6 and Comparative Examples 11 to 15 were also prepared in the same manner as Example 5. Each prescription is shown in Table 6.

Test example 3 (flavor confirmation test)
In the flavor confirmation test, samples 5 to 6 containing no barley black vinegar were relatively evaluated for unpleasant odor and taste derived from carrot as a control. In addition, evaluation of the sample was made to sample by three trained sensory panels, and was scored according to the evaluation criteria shown in Table 2. The scoring results are shown in Table 7 after calculating the average score for each evaluation item.

  As is clear from Table 7, Example 5 containing barley black vinegar has an unpleasant smell and discomfort of carrot as compared with Comparative Example 12 containing rice vinegar and Comparative Example 13 containing rice black vinegar. The taste was greatly reduced. Furthermore, in Example 6 containing barley black vinegar and collagen, the unpleasant taste improving effect was enhanced. On the other hand, in Comparative Example 14 containing collagen, and Comparative Example 15 containing collagen and rice vinegar, a sufficient unpleasant odor and unpleasant taste improving effect was not obtained. From the above results, it was possible to improve the unpleasant smell and taste of carrots by blending barley black vinegar, and the improvement effect was enhanced by further blending collagen.

Example 7
A small amount of purified water is added and mixed with 1 mL of ginger extract and 3 mL of barley black vinegar, the total volume is made up to 100 mL with purified water, filled in a glass bottle, capped and heat-sterilized at 80 ° C. for 25 minutes for barley black vinegar beverage I got

  The following Examples 8-12 were also prepared as in Example 7. Each prescription is shown in Table 8.

Test Example 4 (flavor confirmation test)
In the flavor confirmation test, Examples 7 to 12 were relatively evaluated using a sample containing no barley black vinegar as a control for unpleasant smell and taste derived from carrots. In addition, evaluation of the sample was made to sample by three trained sensory panels, and was scored according to the evaluation criteria shown in Table 2. The scoring result calculated the average score for each evaluation item and was shown in Table 9.

As apparent from Table 9, in Examples 7 to 12, the unpleasant smell and the unpleasant taste of each herbal extract were greatly suppressed. From the above results, it was possible to improve the unpleasant smell and taste of the herbal extract by blending 1% or more of barley black vinegar.

Example 13
A small amount of purified water is added and mixed with 1000 mg of Amra extract and 5 mL of barley black vinegar, and the total volume is made 100 mL with purified water, filled in a glass bottle, capped and heat-sterilized at 80 ° C. for 25 minutes for barley black vinegar beverage I got The following Examples 14-23, Examples 25-41, Comparative Examples 16-26 and Comparative Examples 28-44 were also prepared in the same manner as Example 13.

Example 24
To 1000 mg of Akyo, 5 mL of barley black vinegar and a small amount of purified water were added, mixed and stirred to prepare an Ako extract. To this was added purified water to a total volume of 100 mL, and the supernatant was filled in a glass bottle, capped, and heat-sterilized at 80 ° C. for 25 minutes to obtain a barley black vinegar beverage. The following Comparative Example 27 was also prepared in the same manner as Example 24. The formulations of Examples 13-41 and Comparative Examples 16-44 are shown in Tables 10-15.

Test example 5 (flavor confirmation test)
In the flavor confirmation test, with regard to the unpleasant smell and taste derived from each herbal extract, the samples (comparative examples 16 to 44) of each herbal extract not containing barley black vinegar were used as a control to compare Examples 13 to 41 as controls. Evaluated. In addition, evaluation of the sample was made to sample by three trained sensory panels, and was scored according to the evaluation criteria shown in Table 2. The scoring result calculated the average score for every evaluation item, and showed it in Tables 16-18.

As is clear from Tables 16 to 18, the samples containing barley black vinegar greatly suppressed the unpleasant smell and unpleasant taste of each herbal extract as compared with the control of each herbal extract alone. From the above results, it was possible to improve the unpleasant smell and taste of each herbal extract by blending barley black vinegar.

Formulation example 1
A small amount of purified water is added and mixed with 1 mL of ginger extract, 20 mg of hyaluronic acid and 5 mL of barley black vinegar, and the total volume is made 100 mL with purified water, filled in a glass bottle, capped and heat sterilized at 80 ° C for 25 minutes I got a barley black vinegar drink.

Formulation example 2
A small amount of purified water is added and mixed with 1 mL of royal jelly extract, 20 mg of hyaluronic acid and 5 mL of barley black vinegar, and the total volume is made 100 mL with purified water, filled in a glass bottle, capped and heat sterilized at 80 ° C. for 25 minutes I got a barley black vinegar drink.

  According to the present invention, it is possible to improve the palatability of the herbal extract-containing beverage by improving the herbal extract having the unpleasant smell and taste of the herbal extract to a flavor suitable for a beverage.

  According to the present invention, it has become possible to provide a crude drug extract-containing beverage having improved unpleasant taste and taste of the crude drug extract and improved palatability, and thus a highly medicinal drug or quasi-drug product, It is expected that related industries such as food, health drinks and food for specified health use will be developed.

Claims (2)

Carrot, Russia Yaruzeri, Amla, citrus unshiu peel, door float, click Mazasa, licorice, ginkgo, Coix seed, barley, hawthorn, Akyou, olive, Eucommia, Siberian ginseng, Makiberi, Kukoshi, corn silk, garlic, artichoke, mulberry, Salacia, Ashitaba A crude drug extract-containing beverage comprising one or more of a crude drug extract selected from saffron, pepper, safflower, hihatsu and black ginger, and barley black vinegar. The herbal extract-containing beverage according to claim 1, which contains collagen.