JPH04207161A - Saponin and amino acid-containing composition - Google Patents

Abstract

PURPOSE:To obtain a composition containing a saponin and amino acid and reduced in unpleasant taste such as bitter taste and harshness derived from saponin by the amino acid. CONSTITUTION:The objective composition containing a saponin (preferably extracted from tea, soybean or Chinese bellflower) and amino acid (preferably glycine, alanine, leucine, isoleucine, threonine, proline, aspartic acid, glutamine, asparagine or glutamine). Furthermore, the amino acid is preferably used at an amount of 1000-20000 pts.wt. based on 100 pts.wt. saponin.

Description

Detailed Description of the Invention [Industrial Application Field] The present invention relates to saponin and amino acid-containing compositions for the purpose of reducing saponin-derived bitterness with amino acids, particularly food and drink products with improved saponin-derived bitterness. composition for use.

[Conventional technology]

Recently, physiological effects such as promoting lipid metabolism and lowering cholesterol have been discovered in various saponins, and saponin-containing foods and drinks have come to be used as so-called health foods. However, saponin has a unique bitterness and acrid taste, and it has been desired to improve this sensory problem when used in food products. As a method to solve this problem, for example, in JP-A No. 59-224668, tea saponin is converted into α-glycodyl tea saponin by the action of α-glycosyltransferase in order to reduce its bitterness and harsh taste. However, such compounds need to be manufactured using a specific α-glycosyltransferase, and there are problems in freely incorporating them into foods, etc. due to safety and toxicity issues.

[Problem to be solved by the invention]

An object of the present invention is to eliminate the bitterness and acrid taste characteristic of saponin in saponin-containing compositions, especially compositions for food and drink, by a safe and easy means, thereby facilitating their ingestion.

[Means to solve the problem]

As a result of various studies to solve this problem, the present inventors found that
We discovered that when amino acids are added to saponin, which has a bitter and acrid taste, the sensory characteristics of the bitter and acrid taste are reduced, making it easier to take. Amino acids are constituents of proteins and are substances that can be safely incorporated into foods.
It can be said that it is suitable for this purpose.

Suitable saponins used in the present invention include tea saponin, Quillaja saponin, soybean saponin, and Quillaja saponin. Tea saponins are usually extracted from tea (Thea
For example, the commercially available Teiponin (manufactured by Ihat Yuka Kogyo Co., Ltd.) is a saponin extracted from the seeds. Quillaya saponin is
Quillaia 5apo, a South American plant of the rose family
It is produced from the bark of naria Molina). In Japan, Quillaja extract is registered as a natural food additive and is used as a foaming agent and emulsifier by taking advantage of its physicochemical properties as a surfactant.

Soybean saponin is soybean (Glycine 5oja B)
It is a saponin extracted from the seeds of Enth. Campanulosa saponins are derived from plants of the Campanulaceae family (Platycodon).
grandi-florum A, De Cand
It is a saponin extracted from the root of the plant.

The term "saponin" used here does not necessarily refer to a single substance, but rather any suitable material obtained from the whole raw material plant or from various parts such as leaves, seeds, and bark by extraction and separation methods based on physical properties common to saponins. A pure saponin fraction component may also be used.

For example, tea saponin can be obtained by removing the shells from tea seeds, then coarsely pulverizing them, removing the oil with rhohexane, extracting tea saponin with alcohol or a mixture of alcohol and water, and adding ether to the extract. If you leave it for a while, you can get a precipitate of tea saponin. Further, as a method for obtaining tea saponin with higher purity, for example, porous polystyrene resin adsorbents such as Amberlite XAD-1 and Amberlite XA manufactured by Rohm & Haas Co., Ltd.
-2, Amberlight XA-4, to Amberlight X-
7. After adsorbing tea saponin using Amberlite XA-8 etc., remove impurities by washing with water, lower alcohol solution,
For example, methanol can be used to liberate and purify tea saponins.

The amino acids used in the present invention are preferably aliphatic neutral amino acids, and examples include glycine, alanine, leucine, isoleucine, threonine, and proline. Furthermore, aliphatic acidic amino acids and their derivatives have similar effects, and examples include aspartic acid, glutamic acid, asparagine, and glutamine. These amino acid beams, L
or DL form. The saponin component and the amino acid component may each be used singly or as a mixture of two or more thereof.

The effective amount of amino acids for saponin varies depending on the purpose of use, the type of saponin and amino acid, the purity and concentration of saponin, the type of food and drink, the sugar content, sweeteners, flavorings, spices, acidity ingredients, etc., but it depends on the purpose. It is desirable to use an appropriate amount.

Generally, 30 to 50,000 parts (hereinafter all parts by weight) of amino acids are used, preferably 1,000 to 20,000 parts, per 100 parts of saponin (purified product).

For example, in the case of a simple aqueous solution of purified saponin, generally 5,000 parts of amino acid per 100 parts of saponin is sufficiently effective, and it is usually preferable to use 10,000 to 20,000 parts. The concentration of the amino acid used is generally about 2 to 4%.

The composition of the present invention is generally used as food and drink products, and even medicines, and such products include, for example, beverages, soft drinks, confectionery, frozen desserts, syrups, processed fruit products, processed vegetable products,
Examples include meat products, canned goods, seasonings, drinks, toothpastes, oral medicines, troches, mouth fresheners, gargles, jellies, tablets, and mouth flavoring agents. That is, the present invention can be applied to various products that exhibit a bitter taste when ingested, regardless of their form, such as solutions, suspensions, powders, and solid molded products.

For these foods and drinks containing saponin components, an appropriate amount of amino acids is added to the raw materials or during the manufacturing process of the product.
The product may be prepared by adding it by known means such as dissolving, spraying, or injecting.

〔Example〕

Next, the present invention will be further explained by specific examples using experimental examples and examples.

Experimental Example 1 The results of a sensory evaluation of a liquid composition prepared with the formulation shown below are shown.

[Margin below]

Table 1 - (a) Table 1 - (b) Table 2 - (a) Table 2 - (b) Table 3 - (a) Table 3 - (b) Table 4 - (a) Table 4 - (b) Example 1. Soft drink containing saponin composition Tea saponin 20■ Quillaya saponin 50■ Glycine 2g L-Alanine 1g White sugar 10g Citric acid 500■ Fragrance 0.1- Dissolve the above ingredients in water to make a total volume of 100ml.

Example 2. Saponin-containing pharmaceutical drink composition Quillaya saponin 500■ Glycine 1000■ L-alanine 900■ White sugar
3000■ Citric acid 150■ Fragrance 0.0:W Dissolve the above ingredients in water to make a total amount of 30mJ, and add 1
Use as a daily dose.

Example 3. Saponin-containing ice cream composition Soybean saponin 100■ DL-) Shionin 20g Fresh cream
465g skimmed milk 38
0g Sugar 150g Gelatin 5g After stirring and mixing the above ingredients while heating, fill about 100g each in cup containers and freeze.

Example 4. Saponin-containing jelly sugar 200g, sodium citrate 4g, gelatin 15g
0g, Quillaya Saponin 200■, Quillaya Saponin 400
■, 30g of glycine and 11g of water are heated and mixed, and the temperature is 8.
After keeping the mixture at 0°C for 10 minutes, 30 g of citric acid was added thereto, mixed uniformly, and the mixture was divided into containers of approximately 100 mt' each and cooled.

Example 5. Saponin-containing mouth freshener composition Soybean saponin powder 100■ Glycine 30■ Maltitol 650■ (Powder mulch: manufactured by Towa Kasei Kogyo Co., Ltd.) LHPC (L
Example 6 ．． Saponin-containing tablet composition Tea saponin 30■ L-alanine 200■ Maltitol
650■ (Powder mulch: manufactured by Tsukuwa Kasei Kogyo Co., Ltd.) LHPC (L
H-20) 30■ (manufactured by Shin-Etsu Chemical Co., Ltd.) Citric acid 150■ Flavor 1■ Magnesium stearate 1■ Total 1062■ After mixing in the above proportions, each tablet is compressed to a weight of approximately 531■. The single dose is 2 tablets.

〔Effect of the invention〕

According to the present invention, by adding and incorporating amino acids into saponin-containing products, especially food and beverages, unpleasant tastes such as bitterness and acrid taste derived from saponins can be effectively reduced by safe and easy means. It has the effect of improving taste and flavor, making it easier to ingest saponin-containing foods and drinks.

Patent applicant: Rohto Pharmaceutical Co., Ltd. −−1−, °:−−

Claims (3)

[Claims] (1) A composition characterized by containing saponin and an amino acid. (2) The composition according to claim (1), which contains a saponin selected from extracted saponins contained in tea, quilla, soybean, and bellflower. (3) The composition according to claim (1) or (2), which contains an amino acid selected from glycine, alanine, leucine, isoleucine, threonine, proline, aspartic acid, glutamic acid, asparagine, and glutamine.