JP7138838B2 - Food and drink containing functional ingredients - Google Patents

Description

TECHNICAL FIELD The present invention relates to food and drink containing vanilloids.

Vanilloids such as shogaol, gingerol, and capsaicin act on TRPV1 (Transient Receptor Potential cation channel subfamily V member 1), which is one of the receptors involved in body temperature regulation, to promote body heat production and body fat accumulation. It is known to exhibit inhibitory effects, analgesic effects, etc., and is used as a functional ingredient.

Since vanilloids are fat-soluble ingredients, for example, when they are used in beverages or water-based foods, they are emulsified for the purpose of dispersing them uniformly. and transparency. Therefore, regarding emulsification technology with excellent stability, an emulsifying liquid composition for food and drink having an average emulsified particle size of 0.2 microns or less by emulsifying an edible oily material, an emulsifier, a polyhydric alcohol and water under reduced pressure conditions (Patent Document 1).

On the other hand, in recent years, as the number of stores that are open 24 hours a day has increased, opportunities for products in transparent containers such as plastic bottles to be exposed to light for a long time have increased. , lutein and enzyme-treated rutin are blended in a predetermined ratio to suppress photodegradation, and fruit juice-containing beverages are known.

Japanese Patent No. 2741093 JP 2017-189119 A

The present invention provides a liquid food or drink in which at least one vanilloid is dispersed, in which photodegradation and emulsification collapse of the vanilloid are suppressed.

In producing a liquid food or drink in which at least one of vanilloids is dispersed, the inventors added a polyol to the vanilloids to form an oil-in-water emulsion, and further added at least one of flavonoids and vitamin E. As a result, the inventors have found that the photodegradation of vanilloids in liquid food and drink is suppressed and the collapse of emulsification is suppressed, and the present invention has been completed.

That is, the present invention relates to the following aspects [1] to [6].
[1] An oil-in-water emulsion containing at least one vanilloid and a polyol, and a vanilloid photodegradation inhibitor containing at least one flavonoid or vitamin E, and dispersed in a food or drink. A liquid food or drink in which photodegradation of vanilloids and disruption of emulsification are suppressed, wherein the oil emulsion has a particle size of 200 nm or less.
[2] The liquid food or drink according to [1], wherein the photodegradation inhibitor for vanilloids is at least one of flavonol, flavanone, and vitamin E.
[3] The liquid food or drink according to [1] or [2], wherein the photodegradation inhibitor of vanilloids is at least one of hesperetin, quercetin, and vitamin E.
[4] The liquid food or drink according to any one of [1] to [3], wherein the oil-in-water emulsion contains at least one vanilloid, polyol, lecithin, polyglycerin fatty acid ester and water.
[5] The liquid food or drink according to any one of [1] to [4], wherein the vanilloids are at least one of shogaol and gingerol.
[6] A method for producing a liquid food or drink according to any one of [1] to [5].

The present invention can provide a liquid food or drink in which at least one vanilloid is dispersed. The vanilloids dispersed in the liquid food and drink are added as an oil-in-water emulsion to which a polyol is added, and the oil-in-water emulsion has a fine emulsified particle size. The emulsification is not destroyed by the property test and the acid resistance test, the transparency can be maintained even after the test, and the emulsification stability is excellent. good dispersibility can be maintained. Furthermore, it was found that addition of at least one of flavonoids and vitamin E can suppress photodegradation of vanilloids in liquid food and drink. As described above, the liquid food and drink containing the vanilloids of the present invention is less likely to cause a decrease in product value because the decomposition of the vanilloids, which are functional ingredients, is suppressed and the collapse of the emulsification is also suppressed.

FIG. 4 is a diagram showing residual ratios of shogaol and gingerol after a light irradiation test.

The liquid food and drink in which photodegradation and emulsification collapse of vanilloids of the present invention are suppressed is an oil-in-water emulsion containing at least one vanilloid and a polyol, and a liquid containing at least one of flavonoids and vitamin E. Food and drink. Although the production method is not particularly limited, it can be obtained by adding and mixing an oil-in-water emulsion containing at least one vanilloid and a polyol and at least one of flavonoids or vitamin E to water or the like.

Vanilloids according to the present invention may be any substance that acts on TRPV1, and examples thereof include shogaol, gingerol, vanillylacetone, capsaicin, dihydrocapsaicin, piperine, and chavicine. Since vanilloids have low solubility in aqueous solvents, at least one of the vanilloids and a polyol are added to an aqueous solvent such as water to produce a liquid food or drink in which at least one of the vanilloids is dispersed. An emulsified oil-in-water emulsion is used. The content of vanilloids in the oil-in-water emulsion is not particularly limited, but is preferably 0.1 to 5% by weight, more preferably 0.15 to 4% by weight. The water content in the oil-in-water emulsion is not particularly limited, but is preferably 15 to 85% by weight, more preferably 20 to 80% by weight.

Polyol is not particularly limited as long as it is a dihydric or higher alcohol, glycerin, propylene glycol, 1,3-butanediol, erythritol, sorbitol, mannitol, xylitol, inositol, maltitol, lactitol, reduced starch syrup, reduced starch hydrolyzate, Examples include fructose, glucose, galactose, mannose, sucrose, lactose, maltose, trehalose, starch hydrolysate, water-soluble dietary fiber, and the like, and one or more of them can be used. The polyol content in the oil-in-water emulsion is not particularly limited, but preferably 10 to 75% by weight, more preferably 15 to 70% by weight, and even more preferably 20 to 70% by weight.

The oil-in-water emulsion according to the present invention contains at least one vanilloid and a polyol, and is not particularly limited as long as it is an emulsion having excellent emulsion stability. It is preferably an emulsified emulsion.

Lecithin content in the oil-in-water emulsion is not particularly limited, preferably 0.1 to 20% by weight, more preferably 0.5 to 15% by weight, more preferably 1 to 10% by weight. .

The polyglycerin fatty acid ester content in the oil-in-water emulsion is not particularly limited, but preferably contains 0.1 to 20% by weight, more preferably 0.5 to 15% by weight, and contains 1 to 10% by weight. is more preferred. The HLB value (Hydrophile-Lipophile Balance Value) of the polyglycerin fatty acid ester is preferably 10-20, more preferably 12-18.

The emulsification treatment can be carried out by mixing and homogenizing the above ingredients, and can be carried out by a general emulsification method. For example, after dissolving lecithin and polyglycerol fatty acid ester in water, a water phase is prepared by mixing a polyol, and this water phase and vanilloids are emulsified by a known emulsification method. can. Examples of emulsifying equipment used for emulsification include high-speed rotating emulsifying equipment such as homogenizers, homomixers, and colloid mills; high-pressure emulsifying equipment such as high-pressure homogenizers, microfluidizers, and nanomizers; ultrasonic emulsifying equipment; It can be exemplified, and two or more types of devices may be combined.

The oil-in-water emulsion according to the present invention is not particularly limited as long as it has a fine emulsion particle size, but the average particle size is preferably 10 to 200 nm, more preferably 10 to 160 nm, and further 10 to 100 nm. preferable. The average particle size of emulsified particles can be measured with a commercially available particle size distribution meter or the like. Since the oil-in-water emulsion according to the present invention has a fine emulsified particle size, the emulsification is less likely to break and is excellent in emulsification stability. Furthermore, even when added to a clear liquid food that normally becomes cloudy due to the addition of an emulsion, it does not become cloudy and can retain its transparency.

Moreover, the oil-in-water emulsion according to the present invention has heat resistance. Specifically, the emulsified state can be maintained even after the heat resistance test is performed under the conditions described in [Evaluation Test 3], and the turbidity after the test of a 1% aqueous solution is preferably OD650 of 0.10 or less, more preferably is 0.095 or less, more preferably 0.90 or less.

The liquid food or drink of the present invention contains the oil-in-water emulsion and at least one of flavonoids and vitamin E. Addition of at least one of flavonoids and vitamin E can suppress photodegradation of vanilloids in liquid food and drink, and at least one of flavonoids and vitamin E is used as a photodegradation inhibitor for vanilloids. be able to.

The flavonoids described in the present invention are compounds having a flavan skeleton, and include flavonols such as quercetin and kaempferol; flavanones such as hesperetin and naringenin; flavanols such as catechin and epicatechin; flavones such as apigenin and luteolin; Anthocyanidins can be exemplified. In the present specification, it means a compound having the aforementioned compound as an aglycone, and includes, for example, glycosides such as rutin and hesperidin, and compounds to which sugar is added by enzymatic treatment. Specifically, flavonoid preparations that have been treated with a glycosyltransferase to increase their solubility in aqueous solvents can be used. mentioned. At least one of the above compounds can be used as a photodegradation inhibitor for vanilloids. The flavonoid content is preferably 10 to 2,000 parts by weight, more preferably 20 to 1,500 parts by weight, still more preferably 40 to 1,000 parts by weight, particularly 50 to 500 parts by weight, based on 100 parts by weight of vanilloid. preferable.

Vitamin E according to the present invention includes α-tocopherol, β-tocopherol, γ-tocopherol, δ-tocopherol and mixed tocopherol (a mixture of α, β, γ and δ forms), as well as α-tocotrienol, β- Examples include tocotrienol, γ-tocotrienol, δ-tocotrienol and mixed tocotrienol (a mixture of α-, β-, γ- and δ-forms). It is preferable to use vitamin E emulsified or dispersed using an emulsifier or the like, and a commercially available vitamin E emulsified formulation can be used, such as Emix-S4α (manufactured by Mitsubishi Chemical Foods Co., Ltd.). The amount of vitamin E is preferably 20 to 3,000 parts by weight, more preferably 50 to 2,000 parts by weight, still more preferably 80 to 1,000 parts by weight, and 100 to 500 parts by weight with respect to 100 parts by weight of vanilloid. Especially preferred.

At least one of the flavonoids or vitamin E can be used as a photodegradation inhibitor for vanilloids. More preferably one is used, and even more preferably at least one of (1) hesperetin and vitamin E, (2) quercetin, or (3) vitamin E is used.

By adding an oil-in-water emulsion containing at least one of the vanilloids according to the present invention and a polyol, and at least one of flavonoids or vitamin E to each liquid food or drink, at least one of the vanilloids is dispersed. It is possible to produce a liquid food or drink in which disruption of emulsification is suppressed and in which photodegradation of vanilloids is suppressed. The liquid food or drink to be added is not particularly limited, but examples thereof include liquid seasonings such as sauces and dressings, beverages such as non-alcoholic beverages and alcoholic beverages, liquid foods such as soups, and drinks. In the case of beverages, the pH is preferably adjusted to the acidic side, and can be adjusted using citric acid or trisodium citrate. The amount added to each liquid food or drink is not particularly limited, but is preferably 0.01 to 20%, more preferably 0.05 to 10%, and still more preferably 0.1 to 5%.

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to the following examples. In addition, in the present invention, all percentages are percentages by weight unless otherwise specified.

(1) Preparation of ginger extract-containing oil-in-water emulsion “Ginger Soft Extract 40%”, which is a ginger extract obtained by supercritical extraction (gingerol content: 4.54%, gingerol content: 22.5%) 87%, manufactured by BioActives Japan Co., Ltd.) 500 g was heat-treated at 130 ° C. for 4 hours using an autoclave, and the heat-treated ginger extract (gingerol content: 20.53%, gingerol content: 5.57 %) yielded 490 g.

In a mixture of 14.2 g of tap water and 4 g of glycerin as a polyol, 0.6 g of SLP-white lyso, which is enzymatically degraded lecithin as a phospholipid, and 0.6 g of Sunsoft Q-14S as a polyglycerin fatty acid ester are dissolved. After that, 0.6 g of the heat-treated ginger extract is added and emulsified using a homogenizer (15,000 rpm, 1 minute) to obtain a ginger extract-containing oil-in-water emulsion containing gingerols and gingerols as vanilloids. 18 g was obtained. Raw material ratios are shown in Table 1.

(2) Preparation of Ginger Beverage To 80 g of tap water, 2 g of the ginger extract-containing oil-in-water emulsion described in (1) above, enzyme-treated rutin that is a quercetin-containing preparation as a flavonoid (quercetin content: 40.6%, Toyo Sugar Refining Co., Ltd.) Company) 56 mg (Example 1-1), vitamin E emulsified preparation containing mixed tocopherol as vitamin E: Emix-S4α (total tocopherol content: 8%, manufactured by Mitsubishi Chemical Foods Co., Ltd.) 0.5 g (Example 1-2), a vitamin E emulsified preparation containing 28 mg of enzyme-treated rutin (quercetin content: 40.6%, manufactured by Toyo Sugar Refining Co., Ltd.), which is a preparation containing quercetin as a flavonoid, and mixed tocopherol as vitamin E: Emix-S4α ( Total tocopherol content: 8%, manufactured by Mitsubishi Chemical Foods Co., Ltd.) 0.25 g (Example 1-3), or enzyme-treated hesperidin (hesperetin content: 37.1%, manufactured by Toyo Sugar Refining Co., Ltd.), which is a preparation containing hesperetin as a flavonoid ) 24m and vitamin E emulsion containing mixed tocopherol as vitamin E: Emix-S4α (total tocopherol content: 8%, manufactured by Mitsubishi Chemical Foods Co., Ltd.) 0.25 g (Example 1-4), citric acid 0. After dissolving 8 g and 0.2 g of trisodium citrate, tap water was added and mixed so that the total weight was 100 g, to obtain ginger beverages of Examples 1-1 to 1-4. . Raw material ratios are shown in Table 1.

[Comparative Example 1]
From the method described in (1) above, 18 g of a ginger extract-containing oil-in-water emulsion was obtained by treating in the same manner as in (1) except for glycerin. Raw material ratios are shown in Table 1.

[Comparative Example 2]
Except for the quercetin-containing preparation, the vitamin E emulsified preparation and the hesperetin-containing preparation, the ginger beverage was obtained in the same manner as in (2) above. Raw material ratios are shown in Table 1.

[Evaluation Test 1]
(Measurement of shogaol and gingerol content)
The gingerol and gingerol contents in the ginger extract-containing oil-in-water emulsion described in (1) above and Comparative Example 1 were measured using HPLC under the following measurement conditions, and the results are shown in Table 1.
<HPLC measurement conditions>
・ Detector: UV detector (282 nm)
・Column: InertSustain C18 (inner diameter 4.6 mm, length 250 mm)
・Mobile phase: 50% acetonitrile aqueous solution to 100% acetonitrile gradient ・Flow rate: 0.8 ml/min ・Column temperature: 40°C
- Standard: Shogaol and gingerol (both manufactured by Wako Pure Chemical Industries, Ltd.), reagents for pharmacopoeia testing, were dissolved in a 50% acetonitrile aqueous solution to create a calibration curve.
- Specimen: Each sample was extracted with dimethyl sulfoxide for 30 minutes at room temperature.

[Evaluation Test 2]
(Measurement of average particle size)
For the ginger extract-containing oil-in-water emulsion described in (1) above and Comparative Example 1, the average particle size of the emulsion particles was measured using a particle size distribution analyzer (SALD-2200, manufactured by Shimadzu Corporation), and the results were obtained. Table 1 shows.

[Evaluation Test 3]
(Turbidity before and after heat resistance test, freezing resistance test or acid resistance test of 1% aqueous solution)
For the ginger extract-containing oil-in-water emulsion described in (1) above and Comparative Example 1, (1) heat resistance test, (2) freezing resistance test or (3) acid resistance test was performed, and the turbidity before and after the test was measured. The results are shown in Table 1. In each test, a 1% aqueous solution of each ginger extract-containing oil-in-water emulsion was prepared and used as a sample, immediately after preparation, (1) after heat resistance test, (2) after freeze resistance test, or (3) acid resistance After the test, using a spectrophotometer (V-660: manufactured by JASCO Corporation), an optical density of 650 (OD650) was measured under the conditions of an optical path length of 1 cm and a wavelength of 650 nm. (1) In the heat resistance test, the sample was heat-treated at 121°C for 20 minutes. (2) In the freeze resistance test, samples were stored frozen at -20°C for 24 hours and then thawed. (3) In the acid resistance test, the sample was heat-treated at 121°C for 20 minutes under acidic (pH 4) conditions.

[Evaluation Test 4]
Each ginger beverage of Examples 1-1 to 1-4 and Comparative Example 2 was heat-treated at 80 ° C. for 10 minutes, filled in a screw cap glass bottle 10 ml each, and then a growth cabinet (MLR-350, manufactured by Sanyo Electric Co., Ltd. ) under the conditions of 40° C. and 10,000 lux for 100 hours. The shogaol and gingerol contents in each ginger drink before and after the light irradiation test were measured using HPLC under the following measurement conditions, and the results are shown in Table 1. In addition, residual ratios of shogaol and gingerol after the test were calculated and shown in FIG.
<HPLC measurement conditions>
・ Detector: UV detector (282 nm)
・Column: InertSustain C18 (inner diameter 4.6 mm, length 250 mm)
・Mobile phase: 50% acetonitrile aqueous solution to 100% acetonitrile gradient ・Flow rate: 0.8 ml/min ・Column temperature: 40°C
- Standard: Shogaol and gingerol (both manufactured by Wako Pure Chemical Industries, Ltd.), reagents for pharmacopoeia testing, were dissolved in a 50% aqueous acetonitrile solution to create a calibration curve.
- Specimen: Each ginger drink was diluted twice with dimethyl sulfoxide.

The contents of quercetin (parts by weight), hesperetin (parts by weight) and vitamin E (parts by weight) were calculated and shown in Table 1, where the total of shogaol and gingerol before light irradiation was 100 parts by weight as the total of vanilloids. rice field. 50 to 250 parts by weight of each vanilloid was contained with respect to 100 parts by weight of vanilloids in total.

The ginger extract-containing oil-in-water emulsion of (1) above has an average particle size of less than 100 nm and is fine, and is used immediately after preparation of a 1% aqueous solution, after a heat resistance test, after a freeze resistance test, and after an acid resistance test. The liquids after the test had high transparency and all OD650 values were less than 0.05, demonstrating excellent heat resistance, freeze resistance and acid resistance.

On the other hand, in the ginger extract-containing oil-in-water emulsion of Comparative Example 1 prepared without blending a polyol, the average particle size of the emulsion particles was as large as 300 nm or more, and immediately after the preparation of the 1% aqueous solution, the heat resistance test and acid resistance test were performed. The liquid after the test had high transparency, but the liquid after the freeze resistance test became cloudy and lost its transparency, and the OD650 exceeded 0.4, indicating that the freeze resistance was insufficient. It was revealed.

In addition, the ginger beverages containing quercetin, vitamin E, quercetin and vitamin E, and hesperetin and vitamin E of Examples 1-1 to 1-4 each had a gingerol and gingerol residual rate of 50% or more after the photoirradiation test. On the other hand, the ginger drink of Comparative Example 2, which does not contain the above ingredients, had a gingerol and gingerol residual rate of less than 40% after the light irradiation test. Therefore, by including at least one of flavonoids and vitamin E, photodegradation of vanilloids shogaol and gingerol can be suppressed, and at least one of flavonoids and vitamin E can be used as a photodegradation inhibitor for vanilloids. became clear. The contents of quercetin (parts by weight), hesperetin (parts by weight) and vitamin E (parts by weight) were about 50 to 230 parts by weight when the total of vanilloids before irradiation was 100 parts by weight.

From the above results, by including an oil-in-water emulsion containing at least one vanilloid and a polyol, and at least one flavonoid or vitamin E, the oil-in-water emulsion dispersed in food and drink. has a particle size of 100 nm or less, and a liquid food or drink in which photodegradation of vanilloids and disruption of emulsification are suppressed can be obtained.

Claims (6)

An oil-in-water emulsion containing at least one vanilloid and a polyol (but not containing cyclodextrin), and a vanilloid photodegradation inhibitor containing at least one flavonoid or vitamin E,
A liquid food or drink in which photodegradation of vanilloids and disruption of emulsification are suppressed, wherein the oil-in-water emulsion dispersed in the food or drink has a particle size of 200 nm or less. 2. The liquid food or drink according to claim 1, wherein the vanilloid photodegradation inhibitor is at least one of flavonol, flavanone and vitamin E. 3. The liquid food or drink according to claim 2 , wherein the flavonol is quercetin and the flavanone is hesperetin. The liquid food or drink according to any one of claims 1 to 3, wherein the oil-in-water emulsion contains at least one vanilloid, polyol, lecithin, polyglycerin fatty acid ester and water. The liquid food or drink according to any one of claims 1 to 4, wherein the vanilloids are at least one of shogaol and gingerol. An oil-in-water emulsion containing at least one vanilloid and a polyol (but not containing cyclodextrin) and at least one flavonoid or vitamin E are added to a liquid food or drink. 6. A method for producing a liquid food or drink according to any one of 1 to 5.

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