JP7228184B2 - Eating and drinking composition - Google Patents

Description

TECHNICAL FIELD The present invention relates to a food and drink composition containing charcoal and a specific material.

Most of charcoal is a porous substance composed of oxygen, hydrogen, calcium, etc. in addition to carbon, and has the property of adsorbing various substances in its fine pores.

Charcoal is industrially used as a decolorizing agent by adsorbing coloring components (Patent Document 1) and a deodorizing agent by adsorbing odorous substances (Patent Document 2), and is also used as an aid for filtration and purification. . Also, in recent years, attention has been focused on supplements that utilize the effects of charcoal.

Japanese Patent Laid-Open No. 6-65591 Patent No. 5814733

However, charcoal has a unique taste and is poorly dispersible in liquids, so improvements have been required for ingestion as food and drink.

An object of the present invention is to provide a highly versatile charcoal-containing food and drink composition for the purpose of effective utilization of charcoal.

As a result of intensive investigation and research on the functions of charcoal, the present inventors have found that charcoal can be produced by combining charcoal with currant, black soybean, black vinegar, ginseng or barley grass (hereinafter also referred to as a specific material). The inventors have found that the taste is improved, the dispersibility in water is improved, and the effect of suppressing blood cholesterol elevation by adsorption of bile acid is dramatically improved, and the present invention has been completed.

That is, the present invention is as follows.
[1] A food and drink composition comprising charcoal and at least one selected from the group consisting of currants, black soybeans, black vinegar, ginseng, and barley grass.
[2] A food and drink composition comprising charcoal and at least two selected from the group consisting of currants, black soybeans, black vinegar, ginseng, and barley grass.
[3] A composition for improving the taste of charcoal, comprising at least one selected from the group consisting of currants, black soybeans, black vinegar, Korean ginseng and barley grass.
[4] A composition for improving dispersibility of charcoal, comprising at least one selected from the group consisting of currants, black soybeans, black vinegar, ginseng and young barley leaves.
[5] A composition for suppressing elevation of blood cholesterol, comprising charcoal and at least one selected from the group consisting of currants, black soybeans, black vinegar, ginseng, and barley grass.

ADVANTAGE OF THE INVENTION According to this invention, the combination of charcoal and a specific material improves the taste of charcoal, and can provide the food-drink composition excellent in palatability. Moreover, according to this invention, the food-drink composition which dispersibility improved can be provided. Moreover, according to the present invention, it is possible to provide a composition for food and drink that synergistically improves the effect of inhibiting the elevation of blood cholesterol by adsorbing bile acid and inhibiting the absorption of cholesterol.

FIG. 3 shows the results of sensory evaluation of the composition of the present invention. Figure 2 shows the dispersibility in water of the composition of the present invention; FIG. 10 is a diagram showing the bile acid adsorption capacity of Comparative Examples 3, 5 and 16. FIG. FIG. 10 is a diagram showing the bile acid adsorption capacity of Comparative Examples 3, 6 and 17. FIG. FIG. 10 is a diagram showing the bile acid adsorption capacity of Comparative Examples 3, 7 and 18. FIG. FIG. 4 is a diagram showing the bile acid adsorption capacity of Comparative Examples 3, 8, 19 and 20. FIG. FIG. 10 is a diagram showing the bile acid adsorption capacity of Comparative Example 3, Example 21 and Example 22;

The composition of the present invention is characterized by containing charcoal (A) and at least one selected from the group consisting of currants, black soybeans, black vinegar, ginseng, and young barley leaves (specific material; B). do. The specific material used with charcoal may be used singly or in combination of two or more.

According to the present invention, by combining charcoal and a specific material, it is possible to improve the taste of charcoal and improve dispersibility. Therefore, the composition of the present invention has high utility as a composition for food and drink.

According to the present invention, the combination of charcoal and a specific material can synergistically improve the bile acid adsorption amount. Therefore, the present invention suppresses an increase in blood cholesterol and helps prevent arteriosclerosis.

Examples of the form of the composition of the present invention include tablets, capsules, powders, granules, liquids, granules, rods, plates, blocks, solids, rounds, pastes, creams, and caplets. , gel-like, chewable, stick-like and the like. Among these, tablet, capsule, powder, granule and liquid forms are preferred, and powder and granule form are particularly preferred. Specifically, supplements, packaged beverages filled in PET bottles, cans, bottles, etc., instant beverages for drinking by dissolving in water (hot water), milk, fruit juice, etc., and food additives are exemplified. be able to. Supplements and instant beverages are particularly preferred because they are easy to drink and can enhance palatability.

<Charcoal (A)>
Charcoal is made by treating plants, compounds, and synthetic resins under high temperature conditions, and is mainly used as a fuel. The charcoal that can be used in the present invention is not particularly limited as long as it is a raw material that can be taken orally. etc. Among them, it is preferable to use at least one selected from coconut shell activated carbon, Japanese red pine charcoal, and rice husk-derived charcoal powder, and rice husk-derived activated carbon is particularly preferable. The shape used in the present invention is not limited as long as it is suitable for food, and examples include powdery, granular, fibrous, and formed charcoal. It is preferably in the form of powder or granules from the viewpoint of obtaining a taste and fruit effect, an effect of improving dispersibility, and an effect of improving bile acid adsorption capacity.

<Specific material (B)>
The composition of the present invention contains a specific material (at least one selected from currants, black soybeans, black vinegar, ginseng, and young barley leaves) as an essential ingredient. Specific materials are described in detail below.

Currant Currant is a plant classified into the genus Currant of the Currantaceae family. In the present invention, it is preferred to use fruits. In the present invention, for example, the fruits of gooseberry (gooseberry), red currant (red currant) and black currant (cassis) can be used, preferably black currant (cassis). Black currant berries are dark purple, almost black, and rich in vitamin C and anthocyanin. The processing method used in the present invention is not particularly limited. ), extract or its dry powder (hereinafter also referred to as "extraction powder"), granules, paste, pulverized product or pulverized powder, squeezed or squeezed powder, extract or extracted powder is preferable, and charcoal and Powders such as pulverized powder, squeezed powder, and extracted powder are particularly preferred because the combined effect of charcoal provides the effect of enhancing the taste, the effect of improving the dispersibility, and the effect of improving the ability to adsorb bile acids.

- Black soybean Black soybean is a seed of a short-day annual plant belonging to the genus Soybean of the family Fabaceae, and has a black seed coat containing anthocyanin. There are no particular restrictions on the shape of the fruit when it is used in the present invention, and it may be used in a raw state, or may be processed by roasting, fermentation, or the like. In the present invention, pulverized powder, pulverized powder, squeezed product, squeezed powder, extract, and extracted powder are preferred, and pulverized powder, squeezed powder, and extracted powder are particularly preferred. In addition, when combined with charcoal, it is particularly useful to use soybean flour, which is made by crushing roasted black soybeans, because the effect of enhancing the taste of charcoal, improving dispersibility, and improving bile acid adsorption capacity can be obtained. preferable.

・Black vinegar Black vinegar is a kind of brewed vinegar and is classified as grain vinegar produced by fermenting and maturing rice and barley. Examples of black vinegar that can be used in the present invention include rice black vinegar made from rice and barley black vinegar made from barley. Among them, rice black vinegar produced using rice, rice koji, and water is particularly preferable. The present invention includes, for example, liquids, pastes and dried powders. When used as a paste or powder, excipients may be added. In the present invention, the dry powder of black vinegar is preferable because the combination with charcoal provides the effect of enhancing the taste and fruitiness of the charcoal, the effect of improving the dispersibility, and the effect of improving the ability to adsorb bile acids.

・Ginseng Ginseng is a plant belonging to the genus Ginseng of the Araliaceae family, and is also called Panax ginseng or Korean ginseng. It is a herbal medicine that has been used. The Korean ginseng used in the present invention may be in a raw state or processed by crushing, pulverizing, extracting, drying, roasting, or the like. In the present invention, it is preferably any one of pulverized powder, squeezed juice and squeezed powder, extract and extracted powder. Pulverized powder, squeezed powder, and extracted powder are particularly preferable from the viewpoint of obtaining the effect of improving .

- Barley foliage Barley foliage refers to the stems and/or leaves obtained from barley. The shape of the barley foliage used in the present invention is not particularly limited, and examples thereof include pulverized product, pulverized powder, squeezed product, squeezed powder, extract, and extracted powder. In the present invention, pulverized barley stems and leaves, juice and juice powder, extracts and extracted powder are preferred, and when combined with charcoal, charcoal has the effect of enhancing taste, improving dispersibility, and improving bile acid adsorption capacity. Pulverized powder, squeezed powder, and extracted powder are particularly preferable in terms of obtaining

The composition of the present invention is a composition in which the taste of charcoal is improved by blending specific materials. By blending specific materials, it is possible to obtain a composition with improved unique taste (mild, acrid, bitter, sour, sweet) and smell of charcoal. The composition of the present invention facilitates the addition of charcoal to general food products and expands the applications of charcoal to food products.

Also, the composition of the present invention is a composition in which the dispersibility of charcoal in water is improved by blending specific materials. By blending specific materials, it is possible to obtain a composition in which charcoal, which is a water-insoluble substance, is uniformly distributed in water. By using the composition of the present invention, it is possible to make the distribution of charcoal uniform at the time of production, and to expand the uses of charcoal.

In addition, the composition of the present invention is a composition for food and drink in which the adsorption action of charcoal is enhanced by blending a specific material, which inhibits the absorption of cholesterol by adsorbing bile acid, It has an inhibitory effect on cholesterol elevation. For example, pharmaceuticals (including quasi-drugs), so-called health foods such as food for specified health use, food with nutrient function claims, functional food whose efficacy has been approved by a designated organization, and general It can be used as a food, a food additive, and the like.

The composition of the present invention can be used as a composition for suppressing an increase in blood cholesterol, which is used for suppressing an increase in blood cholesterol. , In terms of being used to suppress blood cholesterol elevation, the product is not particularly limited as long as it can be distinguished from other products. The scope of the present invention includes any of the advertisements indicating that it has the function of suppressing blood cholesterol elevation. The composition for suppressing elevation of blood cholesterol of the present invention is one in which the components of the combination (charcoal and specific materials) of the present invention are indicated as active ingredients for suppressing elevation of blood cholesterol on the packaging of the product. is not limited to For example, the active ingredient may not be specified, or only charcoal may be indicated as the active ingredient.

Specifically, the composition for suppressing elevation of blood cholesterol of the present invention includes pharmaceuticals (including quasi-drugs) and so-called health foods. Examples include those labeled as "for those concerned about cholesterol", "suppressing cholesterol absorption", and "for those with high cholesterol".

The content of charcoal and specific materials in the composition of the present invention may be appropriately contained within the range in which the effects thereof are exhibited.

In general, when the composition of the present invention is a supplement, the total amount of charcoal and specific material is preferably 0.1 to 100% by mass, preferably 1 to 85% by mass, in terms of dry mass. It is more preferably contained, more preferably 3 to 70% by mass.

In addition, when the composition of the present invention is a powder or granular composition such as an instant beverage, the total amount of charcoal and specific materials is 0.0001 to 80% by mass in terms of dry mass of the whole. It is preferably contained in an amount of 0.0005 to 70% by mass, more preferably 0.001 to 60% by mass.

The intake of the composition of the present invention is not particularly limited, but from the viewpoint of exhibiting the effects of the present invention more remarkably, the intake of the component of the present invention should be 50 mg/day or more per day. preferably 75 mg/day or more, more preferably 100 mg/day or more.

The blending mass ratio of charcoal (A) and the specific material (B) is preferably in the range of (A):(B) = 0.5 to 2000: 1 in terms of dry mass, and 0.75 to A range of 1000:1 is more preferred, a range of 1 to 500:1 is more preferred, and a range of 1 to 300:1 is particularly preferred. When the blending ratio of (A) and (B) is within the above range, it is possible to obtain a composition that improves the taste and dispersibility of charcoal and has an excellent effect of suppressing elevation of blood cholesterol.

The composition of the present invention can be produced by a known method by adding a component (C) other than the components of the present invention, if necessary. Other ingredients other than the ingredients of the present invention include, for example, water-soluble vitamins (vitamin B1, B2, B3, B5, B6, B12, B13, B15, B17, biotin, choline, folic acid, inositol, PABA, vitamin C, vitamin P), oil-soluble vitamins (vitamins A, D, E, K); minerals such as calcium, magnesium, phosphorus, and iron; sulfur-containing compounds contained in taurine, garlic, etc.; hesperidin, quercetin, etc. proteins such as collagen; peptides; amino acids; animal oils and fats; vegetable oils and fats;

The mixing mass ratio of the charcoal (A), the specific material (B), and the component (C) other than the components of the present invention is (A):(B):(C) = 0.01 in terms of dry mass. -100:1:5 to 300, more preferably 0.1 to 50:1:10 to 200, and 0.5 to 10:1:25 to 150 1 to 10:1:50 to 100 is particularly preferred. When the blending ratio of (A), (B) and (C) is within the above range, the effect of improving the taste of charcoal and the effect of improving dispersibility can be exhibited more effectively.

The present invention will be described below based on examples, but the present invention is not limited to these examples, and the present invention can take various aspects as long as the problems of the present invention can be solved.

The following materials were used as test substance raw materials.
As the charcoal, charcoal powder derived from rice husks was used.
As the currants, juice powder of black currants was used.
As black soybeans, black soybean flour was used.
Dried powder of black vinegar was used as black vinegar.
As Korean ginseng, an ethanol extracted powder of Korean ginseng was used.
As barley foliage, pulverized powder of young barley leaves was used.

<Sensory evaluation>
Each raw material was mixed at the ratio shown in Table 1 to prepare powdery compositions of Examples 1 to 14. Further, powdery compositions of Comparative Examples 1 and (A), in which (A) was added alone, and Comparative Example 2, in which cyclodextrin, which is known to have a masking effect, was blended were prepared. The unit in Table 1 is g. The prepared powdery composition was dispersed in 100 mL of drinking water to prepare a beverage composition.

Five subjects were allowed to ingest the beverage composition, and sensory evaluation was performed according to the evaluation criteria shown in Table 2. Evaluation items were taste (mild, acrid, bitter, sour, sweet) and odor. Using water as a standard (0 point), evaluation was performed with a score of -3 to 3 points. The results are shown in FIG.

As shown in FIG. 1, in comparison with Comparative Examples 1 and 2, in Examples 1 to 14 in which (A) and (B) were blended, it was found that taste and odor were improved.

<Evaluation of dispersibility in water>
3.0 g of the powdery composition prepared at the ratio shown in Table 1 was added to 100 mL of drinking water. After stirring 30 times, the mixture was allowed to stand for 3 minutes, and its dispersibility in water was observed. Dispersibility is evaluated by whether or not the black line in the background is visible. If the black line in the background is not visible, it is "○" (good dispersibility), and if the black line is visible, it is "×" (poor dispersibility). I decided. The results are shown in Table 3 and FIG.

As shown in Table 3 and FIG. 2, compared with Comparative Examples 1 and 2, Examples 1 to 14 containing (A) and (B) had improved dispersibility after stirring.

<Bile acid adsorption test>
Each raw material was blended as shown in Table 4 to prepare test substances of Examples 15 to 22 and Comparative Examples 3 to 8.

(Sample preparation)
0.1% ( W/V) concentration and vortexed. Then, it was warmed in a constant temperature bath at 37° C. for 30 minutes while being shaken at 100 rpm. As a control, 6 mL of postprandial artificial intestinal fluid was warmed in a constant temperature bath at 37° C. for 30 minutes while shaking at 100 rpm.

After warming for 30 minutes, it was centrifuged at 2000 rpm for 10 minutes.

3 mL of the supernatant was taken so as not to absorb the precipitate (test substance), an equal amount of ethyl acetate was added to the supernatant, and the mixture was vortexed for 30 seconds. After vortexing, it was centrifuged at 2000 rpm for 10 minutes.

1.5 mL of the upper layer of the liquid was transferred to a new centrifuge tube and dried using a centrifugal evaporator.

600 μL of 2-propanol was added to the dry matter and vortexed for 10 seconds. After vortexing, it was suspended by ultrasound for 10 minutes.

After that, the mixture was centrifuged at 800 rpm for 3 minutes, and the supernatant was collected in a 1.5 mL tube to obtain a sample.

(Measurement of bile acid concentration)
Using Total Bile Acid Test Wako, the bile acid concentration in the sample was measured by the following method.

62.5 μL of the enzyme solution was added to 25 μL of the sample, mixed well, and then heated at 37° C. for 10 minutes. After that, 62.5 μL of the reaction stop solution was added, mixed well, and the absorbance at 560 nm was measured. In addition, 62.5 μL of the blank enzyme solution was added to 25 μL of the sample, which was also reacted in the same manner as a sample blank.

62.5 μL of enzyme solution was added to 25 μL of 2-propanol solution with glycocholic acid concentration adjusted to 10, 20, 30, 40 and 50 μmol/L, mixed well and heated at 37° C. for 10 minutes. After that, 62.5 μL of a reaction stop solution was added, mixed well, absorbance at 560 nm was measured, and a calibration curve was created. In addition, 25 μL of 2-propanol solution in which the concentration of glycocholic acid was adjusted to 10 μmol/L was added with 62.5 μL of a blind enzyme solution having no activity, and this was used as a blank for the standard solution. bottom.

The bile acid concentration (μmol/L) of the sample was calculated from the calibration curve, and the relative value (%) was calculated when the control was taken as 100%.

The results are shown in FIGS. 3-7. 3 to 6 show the results of "single addition of (A)", "single addition of (B)", and "(A)+(B) addition" for each additive component. FIG. 7 shows the results of "single addition of (A)" and "(A) + multiple types of (B) addition". The vertical axis indicates the ratio of bile acid in the reaction solution when the control is taken as 100%.

As shown in Figures 3 to 6, by combining (A) with a specific material, the ratio of bile acids decreased compared to the addition of (A) and (B) alone, indicating that the amount of adsorption was improved. I found out. In addition, as shown in FIG. 7, it was found that combining (A) with a plurality of types of (B) synergistically increases bile acid adsorption.

[Production Example 1] (Production of tablets)
Tablets (200 mg/tablet) were prepared from the following ingredients. When the taste of the obtained tablets was evaluated, the taste and smell peculiar to charcoal were improved. In addition, the resulting composition was expected to have an inhibitory effect on blood cholesterol elevation.

Charcoal powder (derived from Akamatsu) 3%
Blackcurrant extract powder 0.1%
Ginseng juice powder 0.01%
Young barley leaf pulverized powder 1%
Reduced maltose 35%
Calcium stearate 2%
Silicon dioxide 1%
Cellulose 57.89%

[Production Example 2] (Production of granules)
A granule was prepared from the following ingredients. When the obtained granules were evaluated for taste, the taste and smell peculiar to charcoal were improved. In addition, the resulting composition had improved dispersibility in water. In addition, the resulting composition was expected to have an inhibitory effect on blood cholesterol elevation.

Charcoal powder (derived from bamboo) 3%
Black vinegar liquid pulverized powder 0.01%
Ginseng extract powder 0.01%
Barley grass extract powder 1%
Perfume 0.17%
Reduced palatinose 6.67%
Hydroxypropyl cellulose 89.14%

[Production Example 3] (Production of instant powdered beverage)
An instant powdered beverage was produced comprising the following ingredients. When the taste of the obtained instant powdered beverage was evaluated, it was found that the taste and smell peculiar to charcoal had been improved. In addition, the resulting composition had improved dispersibility during beverage preparation. In addition, the resulting composition was expected to have an inhibitory effect on blood cholesterol elevation.

Charcoal powder (derived from coconut shell) 3%
Black soybean flour 0.01%
Ginseng extract powder 0.01%
Young barley leaf pulverized powder 1%
Aspartame 1%
Sucralose 5%
Malic acid 0.5%
Vitamin mix 1%
Pigment preparation 0.5%
Perfume 0.25%
Polydextrose 87.73%

According to the present invention, by combining charcoal with at least one selected from currants, black soybeans, black vinegar, ginseng, and young barley grass, the taste of charcoal is improved and dispersibility is improved. The use of charcoal in products can be expanded. Furthermore, as an effect of the present invention, it is possible to provide a composition for food and drink having an added value of suppressing blood cholesterol elevation.

Claims (1)

Charcoal derived from rice husks ,
An edible composition comprising at least one selected from the group consisting of young barley leaves, black soybeans, black vinegar and currants .

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