TW201350026A - 組成物 - Google Patents
組成物 Download PDFInfo
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- TW201350026A TW201350026A TW102109023A TW102109023A TW201350026A TW 201350026 A TW201350026 A TW 201350026A TW 102109023 A TW102109023 A TW 102109023A TW 102109023 A TW102109023 A TW 102109023A TW 201350026 A TW201350026 A TW 201350026A
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- 239000000203 mixture Substances 0.000 title claims abstract description 40
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- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Seasonings (AREA)
Abstract
本發明目的為提供一種減低辣椒萃取物的辣味之技術,本發明提供一種組成物,其特徵為:含有辣椒萃取物與琴酒香精;及含有其之飲食品。
Description
本發明關於一種含有辣椒萃取物的組成物。
辣椒所含有的辣味成分的辣椒素,過去以來都作為香辛料而使用於食品,另外還作為反對刺激劑而使用於醫療。近年來判明了若對大鼠投予辣椒素,則由副腎分泌兒茶酚胺尤其是β-腎上腺素會發生亢進,藉此可增進脂肪組織的脂質代謝轉換。另外還有文獻報告了促進能量代謝、膽固醇降低作用、辛辣性、促進食欲、促進唾液分泌、促進胃酸分泌、促進腸管蠕動運動、血管擴張及促進生理活性胜肽釋放等的生理作用。此外,近年來有文獻報告出一種睡意防止用組成物,其係利用含有辣椒素的辣椒萃取物的刺激(專利文獻1)。
然而,辣椒萃取物具有強辣味,刺激或難溶性,因此現況上在食品或醫藥品的利用會受到限制。
目前為止,有文獻開發出了藉由使含有辣椒萃取物的食品、經口用醫藥品組成物含有聚甘油縮合蓖麻油酸酯來遮蔽辣味之方法(專利文獻2)、或藉由將辣椒素、環糊
精與植物固醇製成複合體來抑制辣味之方法(專利文獻3)、藉由使大量含有辣椒素的辣椒萃取物吸附於澱粉及食物纖維的孔隙部分,將其表面以塗佈劑(蟲膠、玉米蛋白、阿拉伯膠等)覆蓋來抑制辣味的食品之製造方法(專利文獻4)。
但是,含有聚甘油縮合蓖麻油酸酯的遮蔽劑在大量含有油脂的食品方面,使用範圍會受到限定,並且具有蠟般的味道,因此容易對風味造成影響。另外,在將辣椒素、環糊精與植物固醇的複合體摻合至水中的情況,為了使其均勻分散,必須使用安定劑,依照安定劑的種類或摻合量而對風味造成影響,故為不佳。另外,在日本專利文獻1中記載了,若摻合碳酸,則可抑制辣椒萃取物的辣味的要旨,而只使用碳酸的情況,辣味抑制效果不足。
[專利文獻1]日本特開2010-195761號公報
[專利文獻2]日本特開2002-65177號公報
[專利文獻3]國際公開第WO2010/074163號小冊子
[專利文獻4]日本特開2001-78708號公報
本發明課題為提供一種減低辣椒萃取物的辣味之技術。
本發明人等為了解決上述課題,潛心反覆檢討的結果,發現藉由將辣椒萃取物與琴酒香精加以組合,可減低辣椒萃取物的辣味,以至完成了本發明。
亦即,本發明為:(1)一種組成物,其特徵為:含有辣椒萃取物與琴酒香精,(2)如(1)所記載之組成物,其中含有辣椒萃取物0.001~0.1W/V%,(3)一種飲食品,其係含有如(1)或(2)所記載之組成物,(4)一種飲料,其係含有如(1)或(2)所記載之組成物。
另外,本發明為一種含有辣椒萃取物的組成物的辣味減低方法,其特徵為:在含有辣椒萃取物的組成物中摻合琴酒香精。
本發明之組成物,藉由將辣椒萃取物與琴酒香精加以組合,而能夠抑制辣椒萃取物的辣味。另外,本發明之組成物不會受到其中摻合的琴酒香精本身的風味所影響。
因此,將本發明之組成物摻合至飲食品等的情況,不會損及飲食味道的好壞。
本發明之組成物含有辣椒萃取物與琴酒香精。
本發明之組成物必須成分的辣椒萃取物,係藉由直接萃取辣椒屬茄科植物的辣椒(Capsicum annuum)的果實部分,或因應必要進行乾燥、破碎、粉碎處理等之後進行萃取所得到。萃取處理方法並不受特別限定,可依照常法來進行,可在室溫至回流加熱下使用任意的裝置。例如在裝滿上述萃取溶劑的容器中投入萃取原料,時常攪拌,同時使可溶性成分溶離。此時的萃取條件,可因應萃取原料的種類或部位等來適當地調整,而萃取溶劑量通常為萃取原料的5~50倍量(質量比),萃取時間在熱水的情況下,通常為在70℃~100℃萃取5分鐘~2小時左右,在室溫萃取的情況下為1~24小時左右,在低級脂肪族醇、含水低級脂肪族醇等的有機溶劑的情況在室溫~80℃下為10分鐘~2小時左右。藉由萃取處理,使辣味香辛料成分溶離之後,將該萃取處理所得到的萃取液過濾或離心分離,將萃取殘渣除去,藉此可調製出萃取液。將溶劑由所得到的萃取液餾除,可得到辣椒萃取物。
本發明之碳酸飲料中的辣椒萃取物的含量並未受到特別限定,而例如0.001~1W/V%(以下簡稱為「%」),宜為0.005~0.5%,特佳為0.005~0.1%。此外,在此辣椒萃取物中,通常含有辣椒素、二氫辣椒素等的辣椒素類(以下將該等統稱為「辣椒素」)0.05~0.5質量%左右。
因此,亦能夠以辣椒素的總量作為辣椒萃取物的含量的指標。在此情況下,本發明之組成物中的辣椒素的總量並未受到特別限定,而例如使每次經口攝取量的辣椒素成為0.0005mg以上的量,宜為0.0005mg~0.5mg,特佳為0.01~0.5mg。另外,辣椒萃取物中的辣椒素的總量可藉由使用HPLC等的周知方法來測定。
本發明之組成物的另一個必須成分的琴酒香精,係具有蒸餾酒的琴酒(Gin)所特有的風味。琴酒香精可使用一般市售的物品,或可使用依照周知的配方(「最新香料辭典」、荒井綜一、小林彰夫、矢島泉、川崎通昭著,朝倉書店股份有限公司發行,525頁,表7.86乾琴酒香精的配方例)所調製的物品。
本發明之組成物所使用的琴酒香精係由0.5~50%的油基與50~99.5%的溶劑成分所構成,通常琴酒香精的油基的主成分為杜松子油。本發明的組成物中的琴酒香精的含量,並未受到特別限定,而例如0.001~1%,宜為0.005~0.5%,特佳為0.005~0.1%。另外,在本發明之組成物中,通常將該琴酒香精設定為相對於辣椒萃取物之1質量份而言琴酒香精占0.01~500質量份,宜為0.3~100質量份。若琴酒香精的量少,則會損及辣味減低效果,若超過500質量份,則會有損及碳酸飲料全體的風味的情形。
在本發明之組成物中,除了辣椒萃取物與琴酒香精以外,在不損及本發明效果的範圍,亦可進一步含有咖啡
因、焦糖、或月桂樹、花椒、小荳蔻、肉荳蔻、山椒等的香辛料萃取物等的成分。
本發明之組成物只要以辣椒萃取物與琴酒香精為必須成分,依照必要添加上述成分,依照常法製成例如粉末狀、顆粒狀、液體狀、半固體狀、固體狀等即可。
以上所說明的本發明之組成物,可作為通常的飲食品成分而含於各種飲食品。飲食品的例子可列舉清涼飲料、碳酸飲料等的飲料、餅乾、仙貝等的菓子、果凍等的流動性食品、麵包、果汁雪泥、冰淇淋、補充食品等。本發明之組成物只要在上述飲食品中含有0.001~1%左右即可,宜為0.005~0.1%。
另外,上述飲食品之製造方法亦不受特別限定,能夠以與通常的飲食品同樣的方式來製造。
本發明之組成物,在上述飲食品之中,以含於飲料中為佳,尤其以含於碳酸飲料中為佳。此外,在本發明中,飲料是指含有可飲用的液體,適合於飲用的飲食品,另外,碳酸飲料是指在飲料之中含有二氧化碳(二氧化碳)的飲料。以下針對合有本發明之組成物的飲料(以下稱為「本發明之飲料」)作說明。
本發明之飲料的pH並不受特別限定,例如2.5~7.0。從風味的觀點看來,以低pH為佳,更佳為pH3.2~4.4。本發明之飲料的pH調整,可採用通常所使用的pH調整劑。具體的pH調整劑可列舉檸檬酸、蘋果酸、酒石酸、琥珀酸、乳酸、醋酸、馬來酸、葡萄糖酸、天門冬胺
酸、己二酸、麩胺酸、富馬酸等的有機酸及該等的鹽類、鹽酸等的無機酸、氫氧化鈉等的無機鹼等。
另外,在本發明之飲料中,在不損及本發明效果的範圍,可適當地摻合其他成分,如維生素類、礦物質類、胺基酸類或其鹽類、生藥類、生藥萃取物類、蜂王漿、咖啡因等。
在上述成分之中,特別是在本發明之飲料中摻合咖啡因的情況,咖啡因的苦味也會減低。本發明之飲料中的咖啡因的含量並未受到特別限定,而為可感到苦味的量,例如為0.01~1%,宜為0.02~0.4%。
進一步而言,在本發明之飲料中,可在不損及本發明效果的範圍適當地摻合抗氧化劑、著色料、香料、矯味劑、界面活性劑、增黏劑、安定劑、保存料、甘味料、酸味料等的添加物。
此外,本發明之飲料沒有必要使用過去以來為了減低辣椒萃取物的辣味所使用的界面活性劑、乳化劑、膠類,因此以實質上不含有該等的飲料為佳。此處的實質上不含有,是指飲料中的界面活性劑、乳化劑、膠類的含量分別為0.1%以下。
本發明之飲料可藉由以往周知的方法來製造。此外,飲料的製法已知有預混合法與後混合法,而在本發明中任一者皆可採用。具體而言,預混合法首先在水、果汁等的可飲用的液體中,添加辣椒萃取物及辣味減低物質,進一步依照希望添加前述其他成分,並加以攪拌,調製出飲料
原液。接下來,因應必要進行pH的調整、稀釋、加熱殺菌之後,使其冷卻,然後依照必要使氣壓在既定範圍例如0.2~4.0kg/cm3封入二氧化碳氣體(碳酸飽和),並填充至容器,進行殺菌的步驟,藉此可製造出飲料。另外,後混合法可藉由預先調製與前述同樣的飲料原液,因應必要進行pH的調整、加熱殺菌等,然後以水將其稀釋,或依照必要進行氣壓在上述範圍的碳酸水稀釋之步驟,而製造出飲料。
以下列舉實施例等,對本發明作進一步詳細說明,而本發明完全不受這些實施例等所限定。
依據下述表1所記載之配方及下述方法調製出飲料。首先,在總量(100ml)的15%左右的水中添加市售的辣椒萃取物(布里度17.9,辣椒素的總含量0.14%),並充分攪拌。接下來,於其中添加檸檬酸、檸檬酸鈉及琴酒香精之後,以鹽酸或氫氧化鈉調整pH,調製出總量的25%的濃度的飲料原液。最後,在此飲料原液中加入純化水或碳酸水而調整成總量,得到飲料(製品1~7)。另外,以不添加辣味減低物質的飲料作為對照組(比較製品1~5)。
對於這些飲料,25~40歲的4人作為座談會參加者,服用測試液約20mL,對於剛調製好之後的辣椒的辣味作評估。此外,在評估一個樣品之後,以水漱口至之前的測試液的味道消失為止,經過十分鐘之後,進行以下的測試液評估。評估是以絕對評估的方式來進行,將辣味為「非常強」定為6分、「強」定為5分、「稍強」定為4分、「有感覺」定為3分、「稍弱」定為2分、「弱」定為1分、「非常弱」定為0分,進行7階段的評估。以4名座談會參加者的平均作為評分,將結果揭示於表1。
由表1明顯可知,琴酒香精減低了飲料中的辣椒萃取物的辣味。
除了使用下述表2所記載的配方以外,以與實施例1同樣的方式調製出飲料(比較製品6~9)。對於這些飲料以與實施例1同樣的方式評估辣椒萃取物的辣味,將其結果一併揭示於表2。
由表2明顯可知,威士忌香精、白蘭地香精、蘭姆香精及伏特加香精無法減低飲料中的辣椒萃取物的辣味。
使下述表3所記載之成分溶於總量(100ml)的15%的水,並充分攪拌。接下來,以鹽酸或氫氧化鈉將pH調整成3.8,調製出總量的25%的濃度的飲料原液。最後,在此飲料原液中加入純化水調整成總量,填充至100ml的玻璃茶瓶,得到內服液劑。
此內服液劑不僅是辣椒萃取物的辣味得以減低,感到苦味的量所添加的咖啡因的苦味也得以減低,服用感覺良好。
使下述表4所記載之成分溶於總量(100ml)的15%的水,並充分攪拌。接下來,以鹽酸或氫氧化鈉將pH調整成3.8,調製出總量的25%的濃度的飲料原液。最後,在此飲料原液中加入純化水調整成總量,填充至100ml的玻璃茶瓶,得到內服液劑。
此內服液劑不僅是辣椒萃取物的辣味得以減低,以感到苦味的量所添加的咖啡因的苦味也得以減低,服用感覺良好。
使下述表5所記載之成分溶於總量(185ml)的15%的水,並充分攪拌。接下來,以鹽酸或氫氧化鈉將pH調整成3.8,調製出總量的32%的濃度的飲料原液。最後,在此飲料原液中加入碳酸水而調整成總量,填充至190ml的鋁罐,得到碳酸飲料。
此碳酸飲料不僅是辣椒萃取物的辣味得以減低,以感到苦味的量所添加的咖啡因的苦味也得以減低,服用感覺良好。
使下述表6所記載的成分溶於總量(185ml)的15%的水,並充分攪拌。接下來,以鹽酸或氫氧化鈉將pH調整成3.8,調製出總量的28%的濃度的飲料原液。最後,在此飲料原液中加入碳酸水而調整成總量,填充至190ml的鋁罐,得到碳酸飲料。
此碳酸飲料不僅是辣椒萃取物的辣味得以減低,以可感到苦味的量所添加的咖啡因的苦味也得以減低,服用感覺良好。
本發明之組成物儘管含有辣椒萃取物,辣味也得以減低。因此,只要將其摻合至各種飲食品,則適合於得辣椒萃取物所具有的能量代謝促進、脂肪燃燒作用等的健康效果。
Claims (5)
- 一種組成物,其特徵為:含有辣椒萃取物與琴酒香精。
- 如申請專利範圍第1項之組成物,其中含有辣椒萃取物0.001~0.1W/V%。
- 一種飲食品,其係含有如申請專利範圍第1或2項之組成物。
- 一種飲料,其係含有如申請專利範圍第1或2項之組成物。
- 一種含有辣椒萃取物的組成物的辣味減低方法,其特徵為:在含有辣椒萃取物的組成物中摻合琴酒香精。
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SG11201405751TA (en) | 2014-10-30 |
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WO2013140974A1 (ja) | 2013-09-26 |
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