JP7336970B2 - Paffia-containing acidic food and drink - Google Patents

Description

TECHNICAL FIELD The present invention relates to an acidic food or drink in which the unpleasant taste derived from Paffia is masked.

Paffia has long been used by the Brazilian Indians as a folk remedy for nourishment and tonic. Various effects of Paffia have been reported so far, and it is used as a health food not only in Brazil but also in Japan, Europe and the United States. Moreover, in recent years, it has been found that this paffia enhances the ability to promote collagen synthesis in vivo and activates the metabolism of living tissue, and has also been used in the field of beauty care (Patent Document 1).

This paffia is mainly used in the form of an extract, and is mainly extracted using water-containing ethanol for efficient extraction of active ingredients and from the viewpoint of safety. Therefore, food and drink, health foods, cosmetics, pharmaceuticals, etc., especially those based on aqueous solutions, are difficult to dissolve, and precipitates and aggregates that float in the liquid tend to form over time. There was a problem of impairing the appearance.

In order to solve the problems such as precipitation, the present applicant has proposed that the ratio of the solid content derived from sugar to the solid content derived from paffia extract is 1:0.009 in acidic foods and drinks containing paffia extract and sugar. ~0.028, and the sugar is one or more selected from the group consisting of fructose, glucose, sugar, isomerized sugar, maltose, lactose and galactose (Patent Document 2).

However, acidic foods and beverages containing paffia extract also have the problem of sedimentation and the aftertaste of an unpleasant taste derived from paffia. Patent Document 2 suggests that the addition of mammalian-derived collagen peptide can suppress the unpleasant taste derived from paffia, but if the amount added is too large, the flavor of the mammal-derived collagen peptide will become stronger and the product will not be good. Since the flavor deteriorates, there is a demand for the development of a product with a good flavor in which the unpleasant taste derived from paffia is masked using another means.

JP-A-2005-255527 Japanese Patent No. 5785500

Accordingly, an object of the present invention is to provide an acidic food or drink containing a processed product of Paffia, which is free from the unpleasant taste derived from Paffia and has a good flavor.

As a result of intensive research to solve the above problems, the present inventors found that by including stevia in combination with acidic food and drink containing processed paffia, the unpleasant taste derived from paffia can be masked. I completed the present invention.

That is, the present invention is an acidic food or drink characterized by containing processed paffia and stevia.

Further, the present invention is a method for masking an unpleasant taste derived from paffia in an acidic food or drink, characterized by adding stevia to an acidic food or drink containing a processed product of paffia.

Since the acidic food or drink of the present invention does not have an unpleasant taste derived from paffia and is a product with a good flavor, there is no problem in ingesting it, and various physiological effects of paffia can be obtained on a daily basis.

The acidic food or drink of the present invention contains a processed paffia product and stevia.

Paffia, which is a raw material for the processed paffia contained in the acidic food or drink of the present invention, is a plant belonging to the genus Paffia of the family Amaranthaceae, and it is said that there are 36 or more species in South America. Paffia varieties include Pfaffia glomerata, Pfaffia iresinoides, Pfaffia tuberosa, Pfaffia paniculata, Pfaffia pulverulenta, and the like. The variety of Paffia used for the acidic food and drink of the present invention is not particularly limited, and these varieties can be used singly or in combination of two or more. It is particularly preferred to use Pfaffia glomerata because of its high ecdysteroid content and no reported allergenicity.

The processed product of Paffia is not particularly limited, and examples thereof include Paffia extract and powdered Paffia. Among them, Paffia extract is preferable because of its excellent preservability and handleability. The method for obtaining the extract from Paffia is not particularly limited, and it can be obtained by extracting Paffia root with a solvent as it is, or by subjecting it to concentration, drying, or the like. Solvents used for extraction include water, ethanol, hydrous ethanol, etc. Among them, hydrous ethanol is preferred. Further, the extraction method includes cold immersion extraction and heating extraction, and the method described in JP-A-2005-255527 can also be used.

In addition to the Paffia extract obtained as described above, commercially available products such as Paffia extract powder (derived from Paffia glomerata, manufactured by Matsuura Pharmaceutical Co., Ltd.) can also be used.

The content of the processed paffia in the acidic food and drink of the present invention is not particularly limited, but is about 0.001 to 2.5% by mass (hereinafter simply referred to as "%") in terms of solid content relative to the acidic food and drink. is preferred, and about 0.01 to 1% is particularly preferred.

As for the solid content derived from the processed paffia product, 20-hydroxyecdysone, which is a component peculiar to paffia, may be used as an indicator of the solid content amount. About 2.4% of 20-hydroxyecdysone is contained in the solid content derived from the processed paffia product, and the solid content derived from the processed paffia product can be calculated from the content of the same component in the product.

The stevia contained in the acidic food or drink of the present invention is classified as a high-intensity sweetener, and stevia is usually plant-derived. The stevia contained in the acidic food or drink of the present invention is not particularly limited. "Stevia extract" containing 80.0% or more of stevia extract, or α-glucosyl stevioside obtained by enzymatically treating stevia extract, with 80.0% steviol glycosides. % or more of "α-glucosyltransferase-treated stevia" and the like are preferable.

In addition to the above stevia, commercially available products such as Steviron S-100 (containing about 92% of steviol glycosides; manufactured by Morita Chemical Industry Co., Ltd.) can also be used.

The content of stevia in the acidic food or drink of the present invention is not particularly limited. be.

In the acidic food and drink of the present invention, it is preferable to set the blending ratio of the processed paffia product and stevia to a specific range in order to obtain a product with a good flavor without any unpleasant taste derived from paffia. When the solid content derived from the substance is 1, the solid content derived from stevia is 0.110 to 0.200, preferably 0.130 to 0.200, more preferably 0.143 to 0.167 and particularly preferably 0.143 to 0.155.

The acidic food or drink of the present invention is not particularly limited as long as it is acidic, but the pH is set to 2.0 to 6.0 to achieve a refreshing taste and to suppress the growth of heat-resistant bacteria. It is preferable to adjust the pH to 2.5 to 4.0.

The acidic food or drink of the present invention preferably further contains a sweetener. The sweetener contained in the acidic food or drink of the present invention is not particularly limited, but examples include monosaccharides such as fructose, glucose, galactose, xylose, erythritol, sorbitol, mannitol, xylitol, isomerized sugar, sugar, maltose, Disaccharides such as lactose, trehalose, isomaltose, maltitol, lactitol, reduced palatinose, oligosaccharides such as isomaltooligosaccharides, xylooligosaccharides, soybean oligosaccharides, fructo-oligosaccharides, galacto-oligosaccharides, milk oligosaccharides, polysaccharides such as dextrin are mentioned. These sweeteners can be used singly or in combination of two or more, and natural materials containing these can also be used. Among these sweeteners, it is preferable to use monosaccharides and disaccharides such as fructose, glucose, sugar, isomerized sugar, maltose, lactose, and galactose. It is preferable to use fructose, which has little effect on

The sweeteners used in the acidic food and drink of the present invention do not include high-intensity sweeteners such as acesulfame K and sucralose, except for stevia described above. However, it goes without saying that a high-intensity sweetener other than stevia may be included in the acidic food or drink of the present invention as long as it does not impair the effects of the present invention.

The content of the sweetener in the acidic food and drink of the present invention is not particularly limited, but is, for example, 0.01 to 60%, particularly preferably 1 to 30%, in terms of solid content in the acidic food and drink of the present invention.

In addition, in the acidic food and drink of the present invention, in order to suppress the formation of precipitates and aggregates floating in the liquid, the solid content derived from the paffia processed product and the solid content derived from the sweetener should be blended at a certain ratio. is preferable, for example, when the solid content derived from the sweetener is 1, the solid content derived from the processed paffia product is 0.009 to 0.028, preferably 0.009 to 0.021. If the blending ratio of the processed paffia is less than 0.009 to 1 part of the sweetener, a large amount of agglomerates floating in the liquid will occur, and if it is greater than 0.028, a large amount of sediment will occur at the bottom of the container, which is preferable. do not have.

Moreover, the sweetener used in the acidic food and drink of the present invention does not include polysaccharide thickeners that are generally used to prevent precipitation and aggregates. In the present invention, the use of a sweetener such as those listed above can prevent paffia-derived precipitates and aggregates from occurring, so it is substantially unnecessary to use polysaccharide thickeners. Here, "substantially not used" means that the polysaccharide thickener is not used to suppress the generation of precipitates or aggregates derived from the processed puffer product, but is used only to adjust the viscosity of acidic food and drink. In other words, it means that the content of polysaccharide thickener in acidic food and drink is 0.5% or less, preferably 0.3% or less in terms of solid content.

In addition to the above-mentioned essential ingredients, the acidic food and drink of the present invention may further contain collagen peptides derived from mammals, fruit juices such as apple, grape, grapefruit, pineapple, peach, lemon, plum, orange and their concentrated juices, and citric acid. acid, malic acid, tartaric acid and other acidulants, vitamins such as vitamin A, vitamin B, vitamin C and vitamin E, antioxidants, minerals such as calcium, magnesium, potassium, zinc, iron, manganese and copper, fruits You may mix|blend components, such as a fragrance|flavor, such as a system and a herb system.

Among the above ingredients, the acidic food or drink of the present invention preferably contains collagen peptides derived from mammals, because it has a good flavor, especially eliminates the harshness and improves the sharpness of the aftertaste. The method for obtaining this mammal-derived collagen peptide is not particularly limited, and collagen extracted from raw materials such as skins and bones of mammals such as pigs and cows, preferably collagen extracted from pigskin, is treated with an enzyme. etc. to reduce the molecular weight. In addition, the average molecular weight of the collagen peptide used in the present invention is not particularly limited. It is preferably 1,000 to 10,000, more preferably 4,000 to 6,000. As mammal-derived collagen peptides that can be used in the acidic food and drink of the present invention, in addition to those obtained as described above, SCP-5100 (derived from pig skin: average molecular weight: 5,000: Nitta Gelatin Co., Ltd. )), and SCP-50N (derived from pigskin: average molecular weight 5,000: manufactured by Nitta Gelatin Co., Ltd.).

The content of the mammal-derived collagen peptide in the acidic food or drink of the present invention is not particularly limited, but if the added amount is excessively increased, the flavor of the mammal-derived collagen peptide may become stronger and the flavor of the product may deteriorate. , 0.2 to 10%, preferably 0.5 to 8%, in the acidic food or drink of the present invention.

The type of acidic food and drink of the present invention is not particularly limited as long as it is acidic food and drink. Beverages such as beverages, milk beverages and fermented milk beverages, desserts such as jelly, ice cream and sherbet, candy, gum, gummies, cakes and cookies. Among these, beverages are preferred, and fruit drinks, vegetable drinks, soft drinks, tea-based drinks, functional drinks, and sports drinks are particularly preferred.

The method for producing the acidic food or drink of the present invention is not particularly limited, and conventional methods for producing acidic food or drink can be used. However, since Paffia has the property of decomposing under acidic conditions, do not dissolve the Paffia processed product together with the acidulant used for pH adjustment when dissolving. It is preferable to make the pH acidic by, for example.

A preferred embodiment of the method for producing an acidic food or drink of the present invention includes the following method. First, processed paffia, stevia, sweetener if necessary, collagen peptide derived from mammals, etc. are added to raw water and stirred. Then add the other ingredients and stir. Next, the pH is adjusted to an acidity of 2.0 to 6.0 with an acidulant or the like, and this is heat sterilized at 85 to 120° C. for about 1 minute. Then, it is cooled to 83 to 90° C. and filled into containers such as glass bottles, PET bottles and cans. Also, when filling into a paper container, it is preferable to cool to 20 to 30° C. before filling.

The acidic food or drink of the present invention thus obtained does not have the unpleasant taste derived from paffia and has a good flavor.

EXAMPLES The present invention will be described in detail below with reference to Examples, but the present invention is not limited to these Examples.

Example 1
Preparation of acidic drinks:
Paffia extract, stevia and raw water were mixed in the amounts shown in the standard recipe in Table 1 to give a total of 100 ml of acidic food (pH 4.7). For comparison, an acidic food/drink (pH 4.7) was prepared using sucralose instead of stevia in the standard formulation. Three subjects drank these acidic foods and drinks, and masking evaluation and flavor evaluation were performed according to the following evaluation criteria, and further flavor evaluation was performed by free description. These results are shown in Table 2 together with the blending ratio of the solid content of stevia when the solid content of the paffia extract is set to 1.

<Masking effect evaluation criteria>
(Judgment) (Content)
◎: Unpleasant taste of Paffia is sufficiently masked ○: Unpleasant taste of Paffia is masked △: Unpleasant taste of Paffia is not so much masked ×: Unpleasant taste of Paffia is not masked at all

<Flavor evaluation criteria>
(Judgment) (Content)
◎: Paffia flavor and stevia or sucralose flavor are well balanced ○: Paffia flavor and stevia or sucralose flavor are well balanced △: Paffia flavor and stevia or sucralose flavor are not so well balanced ×: Poor balance between paffia flavor and stevia or sucralose flavor

From the above results, it was found that stevia masks the unpleasant taste derived from paffia in acidic food and drink, especially when the solid content derived from paffia extract is set to 1, the solid content derived from stevia is 0.110 to 0.200. It was found that the paffia-derived miscellaneous taste was sometimes masked and the flavor was well-balanced.

Example 2
Preparation of acidic drinks:
Paffia extract, stevia, fructose, collagen peptide, and raw water were mixed in the amounts shown in the standard formulation in Table 3, and then the pH was adjusted to 3.7 with anhydrous citric acid to give a total of 100 ml of acidic food. . This was sterilized by heating at a temperature of 90° C. for 1 minute, filled in a glass container, cooled, and stored at 5° C. for 5 days. For comparison, an acidic food and drink was prepared using sucralose instead of stevia in the standard formulation. Masking evaluation and flavor evaluation after storage of these acidic foods and drinks were evaluated according to the same evaluation criteria as in Example 1. The results are shown in Table 4 together with the mixing ratio of the solid content of stevia when the solid content of the paffia extract is set to 1.

From the above results, it was found that stevia masks the unpleasant taste derived from paffia in acidic food and drink, especially when the solid content derived from paffia extract is set to 1, the solid content derived from stevia is 0.110 to 0.200. It was found that the unfavorable taste derived from paffia extract was sometimes masked and the flavor was well-balanced.

In addition, when the precipitation of the acidic food and drink and the formation of aggregates floating in the liquid were visually confirmed, it was found that the formation of precipitates and aggregates floating in the liquid was suppressed in all of the acidic food and drink.

Example 3
Acidic foods and drinks:
Paffia extract, stevia, fructose, collagen peptide, raw water, etc. were mixed in the amounts described in the standard formulation in Table 5, and then the pH was adjusted to 3.7 with anhydrous citric acid, and a total of 100 ml of acidic food and drink was added. did. For comparison, an acidic food and drink was prepared using sucralose instead of stevia in the standard formulation. These were sterilized by heating at a temperature of 90° C. for 1 minute, filled in a glass container, cooled, and stored at 5° C. for 5 days. The masking evaluation of these acidic foods after storage was performed using the same evaluation criteria as in Example 1, and whether or not the product matched the product concept of an acidic food with a good taste and an excellent acid-sweet balance (product value) was evaluated according to the following criteria. The results are shown in Table 6 together with the blending ratio of the solid content of stevia when the solid content of the paffia extract is set to 1.

<Product value evaluation criteria>
(Judgment) (Content)
◎: Has sufficient commercial value ○: Has commercial value △: Can not be said to have commercial value ×: No commercial value

From the above results, even in the product formulation, stevia masks the unpleasant taste derived from paffia. Occasionally, the unpleasant taste derived from paffia was masked, and it turned out to be an acidic food with commercial value that matches the product concept of an acidic food that has a good taste and an excellent acid-sweet balance.

In addition, when the precipitation of the acidic food and drink and the formation of aggregates floating in the liquid were visually confirmed, it was found that the formation of precipitates and aggregates floating in the liquid was suppressed in all of the acidic food and drink.

The acidic food and drink of the present invention can be used to obtain various physiological effects of Paffia on a daily basis.

Claims (6)

Contains processed paffia and stevia,
The paffia processed product is 0.01 to 2.5% by mass in terms of solid content,
An acidic food or drink characterized by having a stevia-derived solid content of 0.110 to 0.200 when the paffia-processed product-derived solid content is 1 . 2. The acidic food or drink according to claim 1, wherein the paffia processed product is a paffia extract. 3. The acidic food or drink according to claim 1 or 2, wherein the paffia processed product is 0.01 to 1% by mass in terms of solid content. The acidic food or drink according to any one of claims 1 to 3, further comprising a sweetener. 5. The acidic food or drink according to claim 4, wherein the sweetener is fructose. A method for masking an unpleasant taste derived from paffia in an acidic food or drink, which comprises blending stevia into an acidic food or drink containing a processed product of paffia.