WO2015170605A1 - Tomato-containing food or drink - Google Patents

Tomato-containing food or drink Download PDF

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Publication number
WO2015170605A1
WO2015170605A1 PCT/JP2015/062445 JP2015062445W WO2015170605A1 WO 2015170605 A1 WO2015170605 A1 WO 2015170605A1 JP 2015062445 W JP2015062445 W JP 2015062445W WO 2015170605 A1 WO2015170605 A1 WO 2015170605A1
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Prior art keywords
tomato
water
food
alanine
concentration
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PCT/JP2015/062445
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French (fr)
Japanese (ja)
Inventor
大嶋　俊二
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アサヒグループホールディングス株式会社
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Priority to JP2015521908A priority Critical patent/JP5801515B1/en
Publication of WO2015170605A1 publication Critical patent/WO2015170605A1/en

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    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/185—Acids; Anhydrides, halides or salts thereof, e.g. sulfur acids, imidic, hydrazonic or hydroximic acids
    • A61K31/19—Carboxylic acids, e.g. valproic acid
    • A61K31/195—Carboxylic acids, e.g. valproic acid having an amino group
    • A61K31/197—Carboxylic acids, e.g. valproic acid having an amino group the amino and the carboxyl groups being attached to the same acyclic carbon chain, e.g. gamma-aminobutyric acid [GABA], beta-alanine, epsilon-aminocaproic acid, pantothenic acid
    • A61K31/198—Alpha-aminoacids, e.g. alanine, edetic acids [EDTA]
    • 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
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed

Definitions

  • the present invention relates to a tomato-containing food or drink that reduces the blood alcohol concentration after drinking.
  • Alcohol taken into the body by drinking is metabolized by mitochondria in hepatocytes and decomposed into acetaldehyde with strong hepatotoxicity, and then acetaldehyde is rapidly decomposed into acetic acid.
  • Acetic acid is released from the liver into the blood, enters the TCA circuit as a source of energy for peripheral tissues, and is eventually broken down into carbon dioxide and water.
  • Patent Document 1 discloses a blood alcohol concentration inhibitor containing dextrins as an active ingredient.
  • Patent Document 2 describes an anti-alcoholic composition in which alanine and glutamine are used in combination at a molar concentration ratio of 1: 0.001 or more.
  • alanine and glutamine are used in combination at a molar concentration ratio of 1: 0.001 or more.
  • the blood alcohol concentration in mice after alcohol intake was reduced by ingesting alanine and glutamine (molar ratio 5: 1) (Example III, Table 4). .
  • Patent Document 2 states that when the combined ratio of glutamine to alanine is less than 1/1000, the effect can hardly be expected (the second column, upper right column, lines 8 to 11). This description means that if alanine is used alone, the effect of reducing blood alcohol concentration cannot be obtained.
  • Non-patent document 1 shows that the simultaneous intake of 3 tomato juice cans (about 160 ml x 3) and shochu beetle (straight about 100 ml) compared to the case of ingesting water and shochu beetle in blood. It has been described that alcohol concentration has decreased by about 30% as the maximum blood concentration (Research 1), suggesting that intake of tomato moderates drunkness by suppressing rapid increase in alcohol concentration (Conclusion 1).
  • Non-Patent Document 1 in order to examine the mechanism of reducing the alcohol concentration in the blood by taking tomato and alcohol together, rats are allowed to ingest water-soluble components of tomato, and then administer alcohol. Experiments were conducted to measure the activity of enzymes related to alcohol metabolism in the liver (Research 2). As a result, there was a tendency to increase the activity of enzymes that metabolize alcohol and acetaldehyde, and LDH (promoting alcohol metabolism) It has been described that the activity of an important enzyme) was significantly increased (FIG. 2).
  • Non-Patent Document 1 does not describe the functional action of water-insoluble components derived from tomato fruits.
  • JP 2013-124243 A JP-A-63-54320
  • the present invention solves the above-described conventional problems, and an object of the present invention is to provide a food and drink that exhibits an efficient blood alcohol concentration lowering efficiency and is excellent in safety.
  • the present invention provides a water-insoluble component derived from tomato fruit and a food or drink containing alanine at a concentration of 3 g / 100 ml or more.
  • the alanine content is 0.7 to 21.4 as a weight ratio based on a water-insoluble component derived from tomato fruit.
  • the water-insoluble component has a concentration of 0.45 g / 100 ml or more.
  • the said water-insoluble component contains water-insoluble dietary fiber.
  • the said food / beverage products contain tomato fruit juice, a tomato paste, or a tomato squeezed rice cake.
  • the said food / beverage products contain the concentrated tomato fruit juice or the diluted tomato paste.
  • the said tomato fruit juice is a liquid component obtained when squeezing the tomato fruit.
  • the present invention also provides any of the foods and drinks used as a blood alcohol concentration reducing agent.
  • the present invention also provides any of the foods and drinks used as a drunk reducing agent.
  • the present invention also provides a water-insoluble component derived from tomato fruit and a blood alcohol concentration-reducing agent containing alanine at a concentration of 3 g / 100 ml or more.
  • the present invention provides a water-insoluble component derived from tomato fruit and a drunk reducing agent containing alanine at a concentration of 3 g / 100 ml or more.
  • the present invention provides a food or drink that reduces the blood alcohol concentration after drinking.
  • the food and drink of the present invention can reduce the degree of drought or drunkness when drinking in large quantities.
  • the food-drinks of this invention use tomato fruit and alanine as a raw material. Tomato fruit is edible and alanine is widely used as a food additive. Therefore, the food / beverage products of this invention can be ingested easily and safely on a daily basis.
  • the tomato referred to in the present invention is a variety of tomatoes conventionally used for food.
  • Tomatoes include, for example, so-called pink tomatoes and red tomatoes.
  • Tomato is a fruit that can be eaten raw.
  • the tomato fruit in a ready-to-eat state is preferably a ripe fruit.
  • Tomato fruit refers to the edible portion.
  • tomato straw and stem are not edible parts and are not included in tomato fruit.
  • tomato seeds and skins are edible parts and are contained in tomato fruits.
  • tomato varieties include “Momotaro” (trade name), First Tomato, Mini Tomato, Plum Tomato, “Kinko Hime” (trade name), Cindy Sweet, Cindy Orange, Reward, Sunroad, Shurei, Palto, Raw tomatoes such as My Rock, Rinka 409, Renaissance, Reika, Reiko and Rokusanmaru, San Marzano, Chico No. 3, Kurikoma, Furikoma, High Peel, Kagome 77, KGM952, and KGM993 etc.
  • Processing tomatoes, Aichi Examples include raw food processing tomatoes such as tomatoes, June pink and Ponterosa.
  • Water-insoluble means not soluble in water.
  • Water-insoluble components include water-insoluble solids and water-insoluble dietary fibers.
  • Dietary fiber refers to indigestible components that are not digested by digestive enzymes in the human body among the components of food. It is known that water-insoluble dietary fibers include cellulose, hemicellulose, lignin and the like (Herranz J et al. Journal of Food Sciences, 46, p1927-1981).
  • the water-insoluble component derived from tomato fruit is specifically a solid content obtained by removing the water-soluble component from the tomato raw material.
  • tomato materials include tomato fruit, tomato juice, tomato paste, dried tomato powder, and tomato squeezed rice cake.
  • the tomato fruit may be after heating.
  • the step of removing the water-soluble component from the tomato raw material is performed, for example, by adding the crushed tomato raw material to water and stirring as necessary, and then separating the liquid part containing the water-soluble component from the solid part. Separation of the liquid part and the solid part is performed by a commonly used method such as filtration and centrifugation.
  • the food and drink referred to in the present invention refers to an article used for use by animals, preferably humans.
  • Examples of the types of food and drink include beverages such as drinks, soft drinks, alcoholic beverages, and foods such as supplements.
  • the food and drink of the present invention contains tomato fruit containing a water-insoluble component. More specifically, the food / beverage products of this invention contain the water-insoluble component derived from a tomato fruit. Although the mechanism is not clear, the water-insoluble component derived from tomato fruit or the water-insoluble dietary fiber derived from tomato fruit is excellent in the ability to absorb and retain ethanol in the in vivo environment. Therefore, if water-insoluble components derived from tomato fruits are present in the body during drinking, water-insoluble components derived from tomato fruits preferentially absorb ethanol, reducing the amount of ethanol absorbed by the body, and blood alcohol concentration Is reduced.
  • the content of the water-insoluble component derived from the tomato fruit in the food and drink of the present invention is 0.45 g / 100 ml or more as a weight / volume concentration when the beverage has fluidity, and 0.5 g / 100 ml. It is preferable that it is above, and it is more preferable that it is 0.7 g / 100 ml or more. If the concentration of the water-insoluble component derived from tomato fruit contained in the food or drink is less than 0.45 g / 100 ml, the blood alcohol concentration lowering efficiency after drinking may become insufficient.
  • the food or drink of the present invention may be a liquid or paste containing a water-insoluble component derived from tomato fruit, or may be a solid such as a powder containing a water-insoluble component derived from dried tomato fruit.
  • the upper limit of the concentration of water-insoluble components derived from tomato fruits is preferably 4.0 g / 100 ml. If the concentration exceeds 4.0 g / 100 ml, it becomes pasty and difficult to be formed as a beverage.
  • the concentration of the water-insoluble component derived from tomato fruit contained in the beverage of the present invention is preferably 0.9 to 3.5 g / 100 ml, more preferably 1.1 to 3.0 g / 100 ml.
  • the concentration of the water-insoluble component derived from tomato fruit contained in the beverage of the present invention is preferably 0.5 to 3.5 g / 100 ml, more preferably 0.7 to 3.0 g / 100 ml. It is.
  • the food / beverage product of the present invention has no fluidity, if the content of water-insoluble components derived from tomato fruits contained in 100 ml of the beverage is equal to or greater than that, the same effect as a beverage when ingested Is obtained.
  • the intake amount of water-insoluble components derived from tomato fruits per time is, for example, 0.3 g or more, preferably 0.45 g or more, more preferably 0.7 g or more.
  • Some of the beverages shown in the examples of the present specification have a weight of 100 ml and a weight of 103 g. If it does so, content of the water-insoluble component derived from the tomato fruit of the food / beverage products of this invention is 0.3g / 103g or more, for example, Preferably it is 0.45g / 103g or more, More preferably, it is 0.7g / 103g or more. .
  • the food and drink of the present invention contains alanine.
  • Alanine is one of the neutral amino acids that make up protein. Alanine is widely present in nature, and is abundant in, for example, seafood. Alanine is a substance specified by the Minister of Health, Labor and Welfare that it is clear that there is no risk of damaging human health based on the provisions of Article 11, Paragraph 3 of the Food Sanitation Law (Act No. 233 of 1947). Yes, it is widely used as a food additive.
  • the alanine used in the food and drink of the present invention may be commercially available, and may be racemic, D-form, or L-form.
  • the content of alanine in the food and drink of the present invention is 0.7 to 21.4, preferably 3.3 to 14.2, more preferably, as a weight ratio based on water-insoluble components derived from tomato fruits. 4.3 to 11.1.
  • the weight ratio of alanine to the water-insoluble component derived from tomato fruit is within the above range, the effect of reducing the blood alcohol concentration after drinking is improved.
  • the content of alanine in the food and drink of the present invention is, for example, 1 g / 100 ml or more, preferably 2 g / 100 ml or more, more preferably 3 g / 100 ml or more as a weight / volume concentration when the beverage has fluidity. It is. If the concentration of alanine contained in the food or drink is less than 1 g / 100 ml, the blood alcohol concentration lowering efficiency after drinking may become insufficient.
  • the concentration of alanine contained in the food or drink of the present invention is, for example, 3 g to 25 g / 100 ml, preferably 4 g to 15 g / 100 ml, more preferably 5 g to 10 g / 100 ml. It will become difficult to melt
  • the intake amount of alanine per one time is, for example, 2 g or more, preferably 3 g or more, more preferably 4 g or more, and further preferably 5 g or more.
  • Some of the beverages shown in the examples of the present specification have a weight of 100 ml and a weight of 103 g. If it does so, content of alanine of the food / beverage products of this invention is 2 g / 103g or more, Preferably it is 3 g / 103 g or more, More preferably, it is 4 g / 103 g or more, More preferably, it is 5 g / 103 g or more.
  • the food or drink of the present invention is produced by combining a water-insoluble component derived from tomato fruit and alanine.
  • the shape of the water-insoluble component derived from tomato fruit is not specified, and may be, for example, a solid containing no liquid medium, a semi-solid or paste dispersed in a small amount of liquid medium, or a liquid dispersed in the liquid medium.
  • the water-insoluble component derived from tomato fruit used in the present invention is preferably performed at a temperature lower than 80 ° C, more preferably lower than 60 ° C.
  • Examples of the method for drying a water-insoluble component derived from tomato fruit include freeze drying and reduced pressure equilibrium exothermic drying.
  • the food and drink of the present invention can be obtained by mixing a water-insoluble component derived from tomato fruit and alanine. You may add the mixture of the water-insoluble component derived from a tomato fruit, and alanine to drinking water or a drink according to a use.
  • tablets, powders or powders are combined with additives such as sweeteners, fragrances, vitamins, and coloring agents and components conventionally used in foods and drinks (eg, liver extract and sesame extract). It is common to prepare in the form of a drink or the like. You may make soft drink or alcoholic beverage contain the mixture of the water-insoluble component derived from a tomato fruit, and alanine. What is necessary is just to manufacture these food-drinks by the method used conventionally.
  • liquidity can be solidified.
  • solidification means include drying and freezing.
  • the content of components such as water-insoluble components and amino acids may be higher than that of the liquid.
  • drying the food or drink of the present invention When drying the food or drink of the present invention, it is preferably performed at a temperature lower than 80 ° C, more preferably lower than 60 ° C.
  • Examples of the method for drying the food and drink of the present invention include freeze drying and reduced pressure equilibrium exothermic drying.
  • the content of the water-insoluble component derived from tomato fruit is, for example, 0.3 to 59% by weight, preferably 4 to 25% by weight, more preferably 5 to 19%. % By weight.
  • the alanine content is, for example, 0.2 to 95.5% by weight, preferably 7 to 65% by weight, and more preferably 25 to 55% by weight.
  • the form of the food or drink of the present invention is not particularly limited, but may be a container-packed food or drink.
  • Container-packed food and drink means food and drink filled in a packaging container.
  • Specific examples of the container-packed food / beverage include bottled food / beverage, canned food / beverage, plastic bottled food / beverage, vacuum-packed food / beverage, retort food / beverage and the like.
  • Tomato juice, tomato paste, etc. can be used as a liquid in which water-insoluble components derived from tomato fruits are dispersed in a liquid medium.
  • Tomato fruit juice means a liquid component obtained when squeezing tomato fruit. Juice refers to the operation of squeezing and separating liquid components from tomato fruit. By squeezing, the solid components in the tomato fruit are removed, and the resulting beverage is easy to drink. For example, tomato fruit juice is obtained by crushing tomato fruit to an appropriate size and squeezing the crushed tomato fruit. Commercial tomato juice may be used as the tomato juice.
  • Tomato fruit squeezing can be carried out in a conventional manner using a normal squeezing machine that can remove the skin, seeds, core, spatula and pulp particles from crushed tomato fruit, for example, , Brown type (paddle type) or butterfly type pulper finisher.
  • a normal squeezing machine that can remove the skin, seeds, core, spatula and pulp particles from crushed tomato fruit, for example, Brown type (paddle type) or butterfly type pulper finisher.
  • Tomato juice contains water-insoluble components. By concentrating by evaporating volatile components such as water from the tomato juice, the concentration of the water-insoluble component of the tomato juice can be adjusted to the predetermined range.
  • Tomato paste refers to a concentrate of tomato juice until it becomes pasty. The tomato paste can be diluted by adding a solvent such as water to the tomato paste to adjust the concentration of the water-insoluble component to the predetermined range.
  • the reduction efficiency of the blood alcohol concentration of the food and drink of the present invention shows a specific dependency on the concentration of the water-insoluble component derived from tomato fruit. That is, when the intake amounts of the components derived from tomato fruits other than moisture are made the same, the reduction efficiency of the blood alcohol concentration increases as the concentration of the water-insoluble components derived from tomato fruits increases. If this characteristic is utilized, the effect of reducing the blood alcohol concentration can be enhanced by increasing the concentration of the water-insoluble component without increasing the intake of the tomato fruit-derived component. That is, the effect of reducing blood alcohol concentration can be obtained efficiently without increasing the amount of tomato raw material used.
  • water-insoluble components separated from tomato fruits may be added.
  • the amount of the water-insoluble component added is limited to a range that does not impair the ease of drinking as a food or drink.
  • Tomato squeezed rice cake is a by-product in the production process of juice and the like, and is a residue obtained by squeezing tomato and then filtering and removing liquid components such as fruit juice.
  • Tomato fruit which is a raw material for water-insoluble ingredients derived from tomato fruit, is washed, crushed and squeezed as necessary to remove as much liquid component as possible. However, it is not necessary to completely remove the liquid component.
  • there are two methods for crushing tomatoes One is a hot break method of crushing at a temperature of 100 ° C.
  • the other is a cold break method in which crushing is performed at a temperature of about 80 ° C.
  • the tomato raw material from which the liquid component has been removed is subjected to a step of removing the water-soluble component and, if necessary, a step of removing the fat-soluble component.
  • a step of removing the water-soluble component Either the step of removing the water-soluble component or the step of removing the fat-soluble component may be performed first. However, from the viewpoint of work efficiency, it is preferable to perform the step of removing the water-soluble component first.
  • the step of removing the fat-soluble component from the tomato raw material is, for example, putting the tomato raw material from which liquid components such as tomato squeezed rice cake or dried tomato are removed as much as possible into the above organic solvent and stirring, and the liquid part containing the fat-soluble component By separating from the solid part. Separation of the liquid part and the solid part is performed by a commonly used method such as filtration and centrifugation.
  • the organic solvent here means an organic solvent capable of dissolving the fat-soluble component contained in tomato.
  • organic solvents include alcohol solvents, ethanol, propanol, isopropanol, butanol, isobutanol, etc., ester solvents, ethyl acetate, ethyl acetoacetate, isoamyl formate, methyl cinnamate, etc., ketone solvents
  • ether solvents such as acetophenone, ionone, methyl- ⁇ -naphthyl ketone, and ketones include 1,8-cineol, ethyl panillin, vanillin, ethers, phenol ethers, and the like.
  • Preferred organic solvents are ethanol and ethyl acetate.
  • the food and drink of the present invention can be used as a blood alcohol concentration-reducing agent after drinking or an anti-drunk agent.
  • Tomato fruit is a food, and water-insoluble components derived from tomato fruit are harmless.
  • Alanine is a substance that has been confirmed to be safe from human health even when ingested. Therefore, when a human being ingests the food / beverage product of the present invention, an appropriate intake amount may be determined according to the purpose.
  • the food and drink of the present invention may be taken before, during or after drinking.
  • the food / beverage products of the present invention are highly efficient in reducing blood alcohol concentration, and are characterized by exhibiting blood alcohol concentration reducing effects even when ingested after drinking.
  • Example 1 About 50 ml of distilled water was added to 5.0 g of tomato paste (Kagome “CB Tomato Paste”, Brix: 28), vigorously stirred for 2 minutes with vortex, centrifuged (3000 rpm, 10 minutes), and aqueous supernatant The fraction and residue were separated. This was repeated three times to obtain a residue from which water-soluble components were completely removed. The obtained residue was heated with a moisture content meter to completely remove moisture, thereby obtaining a water-insoluble component contained in the tomato paste. When this was weighed, it was 0.18 g. That is, the concentration of the water-insoluble component contained in the tomato paste was 3.6 g / 100 g (3.3 g / 100 ml).
  • Tomato paste fruit juice having a water-insoluble component concentration of 0.9 g / 100 ml (0.9 w / v%) was obtained by adding water to 25 g of the tomato paste and diluting until the volume reached 100 ml. Divide this tomato paste juice into 5 parts, and in 4 fractions of it, alanine (Ajinomoto Healthy Supply) in the amount of alanine concentration 1, 2, 3, and 5 g / 100 ml (1, 2, 3, and 5 w / v%) “DL-alanine”) was dissolved. In addition, an alanine aqueous solution having a concentration of 5 g / 100 ml (5 w / v%) was prepared. The test solution was adopted as follows.
  • ⁇ Weight> Four male F344 rats 6 weeks of age or older were fasted for 7 hours, and the test solution was administered by intragastric administration in an amount of 20 ml / kg body weight. 30 minutes and 1 hour later, a large amount of alcohol, that is, 2.0 g / kg body weight was administered (total alcohol dosage was 4.0 g / kg body weight). For these rats, the rate of change in body weight (%) was monitored over time from immediately before the start of administration to 5 hours after the administration. The results of averaging the values of 4 animals are shown in Table 2 and FIG.
  • test liquid in which 3% or more of alanine was added to tomato paste fruit juice significantly reduced the blood alcohol concentration compared to tomato paste fruit juice.
  • Example 2 Tomato paste fruit juice having a water-insoluble component concentration of 0.72 g / 100 ml (0.72 w / v%) was obtained by adding water to 20 g of the same tomato paste as in Example 1 and diluting until the volume reached 100 ml.
  • Alanine (“DL-alanine” manufactured by Ajinomoto Healthy Supply Co., Ltd.) was dissolved in this tomato paste fruit juice in such an amount that the alanine concentration was 5 g / 100 ml (5 w / v%).
  • an alanine aqueous solution having a concentration of 5 g / 100 ml (5 w / v%) was prepared.
  • the test solution was adopted as follows.
  • ⁇ Blood alcohol concentration> Four male F344 rats 6 weeks of age or older were fasted for 7 hours, and the test solution was administered by intragastric administration in an amount of 20 ml / kg body weight. 30 minutes and 1 hour later, a large amount of alcohol, that is, 2.0 g / kg body weight was administered (total alcohol dosage was 4.0 g / kg body weight). For these rats, 50 ⁇ l of blood was collected from the tail vein 5 hours after the end of alcohol administration, and the blood alcohol concentration (mg / ml) was measured by headspace GC-MS. The results of averaging the values are shown in Table 6 and FIG.
  • test liquid in which 5% of alanine was added even in the diluted tomato paste juice significantly reduced the blood alcohol concentration compared to the tomato paste juice.
  • FIG. 5 shows that the tomato paste juice alleviated weight loss associated with increased urine volume.
  • alanine did not reduce weight loss at all even when administered at a concentration of 5%.
  • adding 5% alanine to this tomato paste juice showed a stronger weight loss reducing effect than tomato paste juice.
  • Example 3 Fresh edible tomato juice is obtained by washing 2,926 g of fresh edible tomato fruits (“4 Musketeer Tomato” (trade name)) with water, crushing with a mixer, and removing the crushed material with a 40 mesh wire mesh. 2,590 g was obtained (Brix: 4.7).
  • the weight fluctuation rate and blood alcohol concentration of the rats were measured in the same manner as in Example 1 except that the test solution and 6 rats each were used. The results are shown in Table 9, FIG. 6, Table 10, and FIG.
  • Example 4 Tomato paste fruit juices having different water-insoluble component concentrations were prepared in the same manner as in Example 2 except that the amount of tomato paste used was changed.
  • Table 8 shows the amount of tomato paste used (g) and the concentration of water-insoluble components (g / 100 ml (w / v%)).
  • Each of the tomato paste fruit juices 1 to 3 was divided into two, and alanine was dissolved in one fraction in such an amount that the alanine concentration was 5 g / 100 ml (5 w / v%).
  • the tomato paste fruit juice 4 was divided into two, and alanine was dissolved in one fraction in such an amount that the alanine concentration was 3 g / 100 ml (3 w / v%).
  • the test solution was adopted as follows.
  • Example 5 Water was added to 400.0 g of tomato paste (“CB Tomato Paste” manufactured by Kagome, Brix: 28) and 50.0 g of alanine until diluted to 1000.0 g, and mixed well. This mixed solution was filled into a pack tray 120 (cube type), and vacuum freeze-dried at a drying shelf temperature of 50 ° C. to obtain 120 freeze-dried tomato cubes. The weight per freeze-dried tomato cube was 1.1 g. Moreover, the water-insoluble component content rate of the freeze-dried tomato cube was 8.5 weight%, and the alanine content rate was 26.7 weight%.
  • CB Tomato Paste manufactured by Kagome, Brix: 28
  • Reference example 1 Relationship between tomato water-insoluble component concentration and blood alcohol concentration lowering effect 35 g and 70 g of the tomato paste of Example 1 were weighed, and each was diluted with water to a volume of 100 ml. Prepared. The test solution was forcibly administered intragastrically to male F344 rats 6 weeks of age or older in an amount of 10, 20 ml / kg body weight so that all doses were the same as tomato paste. The dosage is 0.25 g / kg body weight as a tomato water-insoluble component and 7.0 g / kg body weight as a tomato paste. Thirty minutes and one hour later, alcohol was administered at 2.0 g / kg body weight (total alcohol dosage was 4.0 g / kg body weight).
  • Reference example 2 Reduction of blood alcohol concentration by tomato water-insoluble component and alanine
  • water (control) tomato paste used in Example 1 with water added to 20% (w / v) Tomato juice containing juice, 5% (w / v) alanine aqueous solution, and alanine 5% (w / v) was prepared.
  • Part B 100 ml of the tomato juice was separated into a supernatant (water-soluble component) and a lower layer (water-insoluble component) by centrifugation at 3000 rpm for 10 minutes.
  • the supernatant (water-soluble component) and the lower layer (water-insoluble component) were each diluted with water to 100 ml.
  • Alanine was added to a part of them so as to be 5%, and four types of test liquids were obtained: a supernatant (with / without alanine) and a lower layer (with / without alanine).
  • Reference example 3 Enhancement of alcohol retention ability of tomato water-insoluble component by alanine 10 ml each of 15% aqueous alcohol solution containing 0.5% of dried tomato water-insoluble component, 5% of alanine, and both. 10 ml of the solution was filtered with a filter paper (ADVANTEC 131 110 mm), and the filtration amount (ml) after 5, 10, and 20 minutes was measured over time. In this case, the amount of filtration decreases as the material has a higher alcohol retention effect. Measurement was performed on three samples, and an average value was calculated. The results are shown in Table 16 and FIG.
  • Reference example 4 Enhancement of alcohol retention ability of water-insoluble components of tomato by alanine in stomach
  • water (control) tomato paste used in Example 1 to which water was added to 20% (w / v) Tomato juice containing juice, 5% (w / v) alanine aqueous solution, and alanine 5% (w / v) was prepared.

Abstract

The present invention addresses the problem of providing a food or drink that is capable of lowering the blood alcohol level after drinking an alcoholic beverage(s). To solve this problem, provided is a food or drink that contains water-insoluble components derived from tomato fruits and alanine.

Description

トマト含有飲食品Tomato-containing food and drink
　本発明は飲酒後の血中アルコール濃度を低減させるトマト含有飲食品に関する。 The present invention relates to a tomato-containing food or drink that reduces the blood alcohol concentration after drinking.
　飲酒により体内に摂取されたアルコールは肝細胞内のミトコンドリアにより代謝され、肝毒性の強いアセトアルデヒドに分解され、次いでアセトアルデヒドは速やかに酢酸に分解される。酢酸は、肝臓から血中に放出され、末梢組織のエネルギー源としてＴＣＡ回路に入り、最終的には、二酸化炭素と水に分解される。 Alcohol taken into the body by drinking is metabolized by mitochondria in hepatocytes and decomposed into acetaldehyde with strong hepatotoxicity, and then acetaldehyde is rapidly decomposed into acetic acid. Acetic acid is released from the liver into the blood, enters the TCA circuit as a source of energy for peripheral tissues, and is eventually broken down into carbon dioxide and water.
　アルコールが吸収されることによる生体への影響に対して、これまでに軽減効果が期待される物質が多数報告されている。例えば、特許文献１には、デキストリン類を有効成分とする血中アルコール濃度抑制剤が開示されている。 Many substances that have been expected to have a mitigating effect on the effects on the living body due to the absorption of alcohol have been reported so far. For example, Patent Document 1 discloses a blood alcohol concentration inhibitor containing dextrins as an active ingredient.
　特許文献２には、アラニンとグルタミンとを１：０．００１以上のモル濃度比で併用する抗アルコール症組成物が記載されている。ラットを用いた実験において、アラニン及びグルタミン（モル比５：１）を摂取させることにより、アルコール摂取後のマウスの血中アルコール濃度が低下したことが記載されている（実施例III、表４）。 Patent Document 2 describes an anti-alcoholic composition in which alanine and glutamine are used in combination at a molar concentration ratio of 1: 0.001 or more. In an experiment using rats, it was described that the blood alcohol concentration in mice after alcohol intake was reduced by ingesting alanine and glutamine (molar ratio 5: 1) (Example III, Table 4). .
　しかしながら、特許文献２には、アラニンに対するグルタミンの併用比率について、１／１０００倍を下回ると、ほとんどその効果は期待できなくなる、と記載されている（第２頁右上欄第８～１１行）。この記載は、アラニンを単独で使用したのでは、血中アルコール濃度低下効果等が得られないことを意味している。 However, Patent Document 2 states that when the combined ratio of glutamine to alanine is less than 1/1000, the effect can hardly be expected (the second column, upper right column, lines 8 to 11). This description means that if alanine is used alone, the effect of reducing blood alcohol concentration cannot be obtained.
　非特許文献１には、トマトジュース缶３本（約１６０ｍｌ×３本）と焼酎甲類（ストレート約１００ｍｌ）の同時摂取により、水と焼酎甲類を摂取した場合と比較して、血液中のアルコール濃度が最高血中濃度として約３割低下したことが記載されており（研究１）、トマトの摂取が急激なアルコール濃度の上昇を抑えることで酔いの回りを緩やかにすることが示唆されている（結論１）。 Non-patent document 1 shows that the simultaneous intake of 3 tomato juice cans (about 160 ml x 3) and shochu beetle (straight about 100 ml) compared to the case of ingesting water and shochu beetle in blood. It has been described that alcohol concentration has decreased by about 30% as the maximum blood concentration (Research 1), suggesting that intake of tomato moderates drunkness by suppressing rapid increase in alcohol concentration (Conclusion 1).
　また、非特許文献１には、トマトとアルコールを一緒に摂ることで血中のアルコール濃度が低下するメカニズムを検討するために、ラットにトマトの水溶性成分を摂取させ、その後アルコールを投与し、肝臓中のアルコール代謝に関連する酵素の活性を測定する実験が行われ（研究２）、その結果、アルコールおよびアセトアルデヒドを代謝する酵素の活性を高める傾向が見られ、さらにＬＤＨ（アルコールの代謝を促進する上で重要な酵素）の活性が有意に高まったことが記載されている（図２）。 In addition, in Non-Patent Document 1, in order to examine the mechanism of reducing the alcohol concentration in the blood by taking tomato and alcohol together, rats are allowed to ingest water-soluble components of tomato, and then administer alcohol. Experiments were conducted to measure the activity of enzymes related to alcohol metabolism in the liver (Research 2). As a result, there was a tendency to increase the activity of enzymes that metabolize alcohol and acetaldehyde, and LDH (promoting alcohol metabolism) It has been described that the activity of an important enzyme) was significantly increased (FIG. 2).
　しかしながら、非特許文献１には、トマト果実由来の非水溶性成分の機能作用については記載されていない。 However, Non-Patent Document 1 does not describe the functional action of water-insoluble components derived from tomato fruits.
　血中アルコール濃度低下効率がトマトジュース等より高く、安全性にも優れた食品素材が求められている。 There is a demand for food materials that have a higher efficiency in reducing blood alcohol concentration than tomato juice and the like, and are excellent in safety.
特開２０１３－１２４２４３号公報JP 2013-124243 A 特開昭６３－５４３２０号公報JP-A-63-54320
　本願発明者は鋭意研究の結果、トマト果実に含まれる非水溶性成分を飲酒前に摂取すると、飲酒による酩酊又は泥酔度合いが軽減されることを見出した。そして、トマトに含まれる非水溶性成分を酒酔い軽減剤として使用する発明に係る特許出願を行った（ＰＣＴ／ＪＰ２０１３／０７９５８１）。 As a result of earnest research, the inventor of the present application has found that when water-insoluble components contained in tomato fruits are ingested before drinking, the degree of drought or drunkness caused by drinking is reduced. And the patent application which concerns on the invention which uses the water-insoluble component contained in a tomato as a drunk reducing agent was filed (PCT / JP2013 / 079581).
　本発明は、上記従来の問題を解決するものであり、その目的とするところは、効率的な血中アルコール濃度低下効率を示し、安全性にも優れた飲食品を提供することにある。 The present invention solves the above-described conventional problems, and an object of the present invention is to provide a food and drink that exhibits an efficient blood alcohol concentration lowering efficiency and is excellent in safety.
　本発明は、トマト果実由来の非水溶性成分及び３ｇ／１００ｍｌ以上の濃度でアラニンを含有する飲食品を提供する。 The present invention provides a water-insoluble component derived from tomato fruit and a food or drink containing alanine at a concentration of 3 g / 100 ml or more.
　ある一形態においては、前記アラニンの含有量が、トマト果実由来の非水溶性成分を基準にした重量比として、０．７～２１．４である。 In one embodiment, the alanine content is 0.7 to 21.4 as a weight ratio based on a water-insoluble component derived from tomato fruit.
　ある一形態においては、前記非水溶性成分が０．４５ｇ／１００ｍｌ以上の濃度を有する。 In one embodiment, the water-insoluble component has a concentration of 0.45 g / 100 ml or more.
　ある一形態においては、前記非水溶性成分が非水溶性食物繊維を含む。 In one certain form, the said water-insoluble component contains water-insoluble dietary fiber.
　ある一形態においては、前記飲食品はトマト果汁、トマトペースト又はトマトの絞り粕を含む。 In one certain form, the said food / beverage products contain tomato fruit juice, a tomato paste, or a tomato squeezed rice cake.
　ある一形態においては、前記飲食品は濃縮されたトマト果汁又は希釈されたトマトペーストを含む。 In one certain form, the said food / beverage products contain the concentrated tomato fruit juice or the diluted tomato paste.
　ある一形態においては、前記トマト果汁はトマト果実を搾汁した際に得られる液体成分である。 In one certain form, the said tomato fruit juice is a liquid component obtained when squeezing the tomato fruit.
　また、本発明は、血中アルコール濃度低減剤として使用される前記いずれかの飲食品を提供する。 The present invention also provides any of the foods and drinks used as a blood alcohol concentration reducing agent.
　また、本発明は、酒酔い軽減剤として使用される前記いずれかの飲食品を提供する。 The present invention also provides any of the foods and drinks used as a drunk reducing agent.
　また、本発明は、トマト果実由来の非水溶性成分及び３ｇ／１００ｍｌ以上の濃度でアラニンを含有する血中アルコール濃度低減剤を提供する。 The present invention also provides a water-insoluble component derived from tomato fruit and a blood alcohol concentration-reducing agent containing alanine at a concentration of 3 g / 100 ml or more.
　また、本発明は、トマト果実由来の非水溶性成分及び３ｇ／１００ｍｌ以上の濃度でアラニンを含有する酒酔い軽減剤を提供する。 In addition, the present invention provides a water-insoluble component derived from tomato fruit and a drunk reducing agent containing alanine at a concentration of 3 g / 100 ml or more.
　本発明は、飲酒後の血中アルコール濃度を低減させる飲食品を提供する。本発明の飲食品は、飲酒後の血中アルコール濃度を低減させる結果、大量に飲酒した場合の酩酊又は泥酔度合いを軽減することができる。また、本発明の飲食品はトマト果実及びアラニンを原料とする。トマト果実は可食物であり、アラニンは食品添加物として広く使用されている。従って、本発明の飲食品は、日常的に容易にそして安全に摂取できる。 The present invention provides a food or drink that reduces the blood alcohol concentration after drinking. As a result of reducing the blood alcohol concentration after drinking, the food and drink of the present invention can reduce the degree of drought or drunkness when drinking in large quantities. Moreover, the food-drinks of this invention use tomato fruit and alanine as a raw material. Tomato fruit is edible and alanine is widely used as a food additive. Therefore, the food / beverage products of this invention can be ingested easily and safely on a daily basis.
エタノール、トマト果実由来成分及びアラニンをラットに摂取させた後におけるラットの体重の経時変化を示したグラフである。It is the graph which showed the time-dependent change of the body weight of a rat after ingesting ethanol, a component derived from a tomato fruit, and an alanine. エタノール、トマト果実由来成分及びアラニンをラットに摂取させた後におけるラットの血中アルコール濃度を示したグラフである。It is the graph which showed the alcohol concentration in the blood of a rat after ingesting ethanol, a tomato fruit origin component, and alanine to a rat. エタノール、トマト果実由来成分及びアラニンをラットに摂取させた後におけるラットの積算運動量を示したグラフである。It is the graph which showed the accumulated exercise amount of the rat after ingesting ethanol, a tomato fruit origin component, and alanine to the rat. エタノール、トマト果実由来成分及びアラニンをラットに摂取させた後におけるラットの血中アルコール濃度を示したグラフである。It is the graph which showed the alcohol concentration in the blood of a rat after ingesting ethanol, a tomato fruit origin component, and alanine to a rat. エタノール、トマト果実由来成分及びアラニンをラットに摂取させた後におけるラットの体重の経時変化を示したグラフである。It is the graph which showed the time-dependent change of the body weight of a rat after ingesting ethanol, a component derived from a tomato fruit, and an alanine. エタノール、トマト果実由来成分及びアラニンをラットに摂取させた後におけるラットの体重の経時変化を示したグラフである。It is the graph which showed the time-dependent change of the body weight of a rat after ingesting ethanol, a component derived from a tomato fruit, and an alanine. エタノール、トマト果実由来成分及びアラニンをラットに摂取させた後におけるラットの血中アルコール濃度を示したグラフである。It is the graph which showed the alcohol concentration in the blood of a rat after ingesting ethanol, a tomato fruit origin component, and alanine to a rat. トマト非水溶性成分濃度と血中アルコール濃度低下効果の関係を示したグラフである。It is the graph which showed the relationship between a tomato water-insoluble component density | concentration and the blood alcohol level reduction effect. トマト非水溶性成分及びアラニンによる血中アルコール濃度の低下を示したグラフである。It is the graph which showed the fall of the blood alcohol concentration by a tomato water-insoluble component and alanine. アラニンによるトマト非水溶性成分のアルコール保持能力の増強を示したグラフである。It is the graph which showed the increase | augmentation of the alcohol retention ability of the tomato water-insoluble component by alanine. 胃内でのアラニンによるトマトの非水溶性成分のアルコール保持能力の増強を示したグラフである。It is the graph which showed the increase | augmentation of the alcohol retention ability of the water-insoluble component of a tomato by alanine in the stomach.
　本発明でいうトマトは、従来から食用に用いられる品種のトマトである。トマトには、例えば、いわゆるピンク系トマト及び赤系トマトが含まれる。トマトは生食可能になった状態の果実をいう。生食可能になった状態のトマトの果実は、好ましくは完熟期の果実である。トマトの果実とは、可食部をいう。例えば、トマトの蔕及び茎は可食部ではなく、トマトの果実に含まれない。他方、トマトの種及び皮は可食部であり、トマトの果実に含まれる。 The tomato referred to in the present invention is a variety of tomatoes conventionally used for food. Tomatoes include, for example, so-called pink tomatoes and red tomatoes. Tomato is a fruit that can be eaten raw. The tomato fruit in a ready-to-eat state is preferably a ripe fruit. Tomato fruit refers to the edible portion. For example, tomato straw and stem are not edible parts and are not included in tomato fruit. On the other hand, tomato seeds and skins are edible parts and are contained in tomato fruits.
　トマトの品種としては、例えば、「桃太郎」（商品名）、ファーストトマト、ミニトマト、プラムトマト、「絹子姫」（商品名）、シンディースイート、シンディオレンジ、ごほうび、サンロード、秀麗、パルト、マイロック、りんか４０９、ルネッサンス、麗夏、麗容及びろくさんまる等の生食用トマト、サンマルツァーノ、チコー３号、くりこま、ふりこま、ハイピール、カゴメ７７、ＫＧＭ９５２及びＫＧＭ９９３等の加工用トマト、愛知トマト、ジューンピンク及びポンテローザ等の生食加工兼用トマト等が挙げられる。 Examples of tomato varieties include “Momotaro” (trade name), First Tomato, Mini Tomato, Plum Tomato, “Kinko Hime” (trade name), Cindy Sweet, Cindy Orange, Reward, Sunroad, Shurei, Palto, Raw tomatoes such as My Rock, Rinka 409, Renaissance, Reika, Reiko and Rokusanmaru, San Marzano, Chico No. 3, Kurikoma, Furikoma, High Peel, Kagome 77, KGM952, and KGM993 etc. Processing tomatoes, Aichi Examples include raw food processing tomatoes such as tomatoes, June pink and Ponterosa.
　非水溶性とは水に溶解しないことを意味する。非水溶性成分には非水溶性固形分及び非水溶性食物繊維等が含まれる。食物繊維とは、食物の成分のうち、人の体内で消化酵素によって消化されない難消化性成分をいう。非水溶性食物繊維には、セルロース、ヘミセルロース、リグニン等が含まれることが知られている（Herranz J et al. Journal of Food Sciences, 46, p1927-1981）。 非 Water-insoluble means not soluble in water. Water-insoluble components include water-insoluble solids and water-insoluble dietary fibers. Dietary fiber refers to indigestible components that are not digested by digestive enzymes in the human body among the components of food. It is known that water-insoluble dietary fibers include cellulose, hemicellulose, lignin and the like (Herranz J et al. Journal of Food Sciences, 46, p1927-1981).
　トマト果実由来の非水溶性成分は、具体的には、トマト原料から水溶性成分を除去して得られる固形分である。トマト原料としては、トマト果実、トマト果汁、トマトペースト、乾燥トマト粉末、トマトの絞り粕等が挙げられる。トマト果実は加熱した後のものであってもよい。 The water-insoluble component derived from tomato fruit is specifically a solid content obtained by removing the water-soluble component from the tomato raw material. Examples of tomato materials include tomato fruit, tomato juice, tomato paste, dried tomato powder, and tomato squeezed rice cake. The tomato fruit may be after heating.
　トマト原料から水溶性成分を除去する工程は、例えば、必要に応じて破砕したトマト原料を水に投入して撹拌し、次いで水溶性成分を含んだ液部を固体部から分離することにより行う。液部と固体部との分離は、ろ過及び遠心分離等の通常使用される方法を用いて行う。 The step of removing the water-soluble component from the tomato raw material is performed, for example, by adding the crushed tomato raw material to water and stirring as necessary, and then separating the liquid part containing the water-soluble component from the solid part. Separation of the liquid part and the solid part is performed by a commonly used method such as filtration and centrifugation.
　本発明でいう飲食品は、動物、好ましくは人間が摂取する用途に使用される物品をいう。飲食品の種類としては、飲料、例えば、ドリンク剤、清涼飲料、アルコール飲料等、及び食品、例えば、サプリメント等が挙げられる。 The food and drink referred to in the present invention refers to an article used for use by animals, preferably humans. Examples of the types of food and drink include beverages such as drinks, soft drinks, alcoholic beverages, and foods such as supplements.
　本発明の飲食品は非水溶性成分を含むトマト果実を含有する。より具体的には、本発明の飲食品は、トマト果実由来の非水溶性成分を含有する。機構は明確ではないが、トマト果実由来の非水溶性成分或いはトマト果実由来の非水溶性食物繊維は、生体内環境においてエタノールを吸収し、保持する能力に優れる。そのため、飲酒時に体内にトマト果実由来の非水溶性成分が存在すると、トマト果実由来の非水溶性成分が優先的にエタノールを吸収し、体に吸収されるエタノール量が減少し、血中アルコール濃度が低減する。 The food and drink of the present invention contains tomato fruit containing a water-insoluble component. More specifically, the food / beverage products of this invention contain the water-insoluble component derived from a tomato fruit. Although the mechanism is not clear, the water-insoluble component derived from tomato fruit or the water-insoluble dietary fiber derived from tomato fruit is excellent in the ability to absorb and retain ethanol in the in vivo environment. Therefore, if water-insoluble components derived from tomato fruits are present in the body during drinking, water-insoluble components derived from tomato fruits preferentially absorb ethanol, reducing the amount of ethanol absorbed by the body, and blood alcohol concentration Is reduced.
　本発明の飲食品中のトマト果実由来の非水溶性成分の含有量は、流動性を持つ飲料である場合は、重量／体積濃度として、０．４５ｇ／１００ｍｌ以上であり、０．５ｇ／１００ｍｌ以上であることが好ましく、０．７ｇ／１００ｍｌ以上であることがより好ましい。飲食品に含まれるトマト果実由来の非水溶性成分の濃度が０．４５ｇ／１００ｍｌ未満であると飲酒後の血中アルコール濃度低下効率が不十分になる可能性がある。本発明の飲食品はトマト果実由来の非水溶性成分を含む液体又はペーストであってよく、乾燥したトマト果実由来の非水溶性成分を含む粉末等の固体であってもよい。 The content of the water-insoluble component derived from the tomato fruit in the food and drink of the present invention is 0.45 g / 100 ml or more as a weight / volume concentration when the beverage has fluidity, and 0.5 g / 100 ml. It is preferable that it is above, and it is more preferable that it is 0.7 g / 100 ml or more. If the concentration of the water-insoluble component derived from tomato fruit contained in the food or drink is less than 0.45 g / 100 ml, the blood alcohol concentration lowering efficiency after drinking may become insufficient. The food or drink of the present invention may be a liquid or paste containing a water-insoluble component derived from tomato fruit, or may be a solid such as a powder containing a water-insoluble component derived from dried tomato fruit.
　本発明の飲食品が飲料である場合は、トマト果実由来の非水溶性成分の濃度の上限は４．０ｇ／１００ｍｌにすることが好ましい。該濃度が４．０ｇ／１００ｍｌを超えるとペースト状になり飲料として成立し難くなる。本発明の飲食品が飲料である場合は、本発明の飲料に含まれるトマト果実由来の非水溶性成分の濃度は、好ましくは０．９～３．５ｇ／１００ｍｌ、より好ましくは１．１～３．０ｇ／１００ｍｌである。 When the food or drink of the present invention is a beverage, the upper limit of the concentration of water-insoluble components derived from tomato fruits is preferably 4.0 g / 100 ml. If the concentration exceeds 4.0 g / 100 ml, it becomes pasty and difficult to be formed as a beverage. When the food or drink of the present invention is a beverage, the concentration of the water-insoluble component derived from tomato fruit contained in the beverage of the present invention is preferably 0.9 to 3.5 g / 100 ml, more preferably 1.1 to 3.0 g / 100 ml.
　別の一形態においては、本発明の飲料に含まれるトマト果実由来の非水溶性成分の濃度は、好ましくは０．５～３．５ｇ／１００ｍｌ、より好ましくは０．７～３．０ｇ／１００ｍｌである。 In another embodiment, the concentration of the water-insoluble component derived from tomato fruit contained in the beverage of the present invention is preferably 0.5 to 3.5 g / 100 ml, more preferably 0.7 to 3.0 g / 100 ml. It is.
　本発明の飲食品が流動性を持たない形態であっても、上記飲料１００ｍｌに含まれるトマト果実由来の非水溶性成分の含有量が同等以上であれば、摂取した場合に飲料と同様の効果が得られる。トマト果実由来の非水溶性成分の一回当たりの摂取量は、例えば、０．３ｇ以上、好ましくは０．４５ｇ以上、より好ましくは０．７ｇ以上である。 Even if the food / beverage product of the present invention has no fluidity, if the content of water-insoluble components derived from tomato fruits contained in 100 ml of the beverage is equal to or greater than that, the same effect as a beverage when ingested Is obtained. The intake amount of water-insoluble components derived from tomato fruits per time is, for example, 0.3 g or more, preferably 0.45 g or more, more preferably 0.7 g or more.
　本明細書の実施例に示した飲料の中には、１００ｍｌの重量が１０３ｇのものがある。そうすると、本発明の飲食品のトマト果実由来の非水溶性成分の含有量は、例えば、０．３ｇ／１０３ｇ以上、好ましくは０．４５ｇ／１０３ｇ以上、より好ましくは０．７ｇ／１０３ｇ以上である。 Some of the beverages shown in the examples of the present specification have a weight of 100 ml and a weight of 103 g. If it does so, content of the water-insoluble component derived from the tomato fruit of the food / beverage products of this invention is 0.3g / 103g or more, for example, Preferably it is 0.45g / 103g or more, More preferably, it is 0.7g / 103g or more. .
　本発明の飲食品は、アラニンを含有する。アラニンは、たん白質を構成する中性のアミノ酸の一つである。アラニンは自然界に広く存在しており、例えば、魚介類に多く含まれている。また、アラニンは、食品衛生法（昭和２２年法律第２３３号）第１１条第３項の規定に基づき、人の健康を損なうおそれのないことが明らかであるものとして厚生労働大臣が定める物質であり、食品添加物として広く使用されている。本発明の飲食品で使用するアラニンは市販されているものでよく、ラセミ体でもＤ体でもＬ体でもよい。 The food and drink of the present invention contains alanine. Alanine is one of the neutral amino acids that make up protein. Alanine is widely present in nature, and is abundant in, for example, seafood. Alanine is a substance specified by the Minister of Health, Labor and Welfare that it is clear that there is no risk of damaging human health based on the provisions of Article 11, Paragraph 3 of the Food Sanitation Law (Act No. 233 of 1947). Yes, it is widely used as a food additive. The alanine used in the food and drink of the present invention may be commercially available, and may be racemic, D-form, or L-form.
　本発明の飲食品中のアラニンの含有量は、トマト果実由来の非水溶性成分を基準にした重量比として、０．７～２１．４、好ましくは３．３～１４．２、より好ましくは４．３～１１．１である。トマト果実由来の非水溶性成分に対するアラニンの重量比が上記範囲内にあることで、飲酒後の血中アルコール濃度を低減させる効果が向上する。 The content of alanine in the food and drink of the present invention is 0.7 to 21.4, preferably 3.3 to 14.2, more preferably, as a weight ratio based on water-insoluble components derived from tomato fruits. 4.3 to 11.1. When the weight ratio of alanine to the water-insoluble component derived from tomato fruit is within the above range, the effect of reducing the blood alcohol concentration after drinking is improved.
　本発明の飲食品中のアラニンの含有量は、流動性を持つ飲料である場合は、重量／体積濃度として、例えば、１ｇ／１００ｍｌ以上、好ましくは２ｇ／１００ｍｌ以上、より好ましくは３ｇ／１００ｍｌ以上である。飲食品に含まれるアラニンの濃度が１ｇ／１００ｍｌ未満であると飲酒後の血中アルコール濃度低下効率が不十分になる可能性がある。本発明の飲食品に含まれるアラニンの濃度は、例えば、３ｇ～２５ｇ／１００ｍｌ、好ましくは４ｇ～１５ｇ／１００ｍｌ、より好ましくは５ｇ～１０ｇ／１００ｍｌである。本発明の飲食品に含まれるアラニンの濃度が１５ｇ／１００ｍｌを超えると溶解し難くなる。 The content of alanine in the food and drink of the present invention is, for example, 1 g / 100 ml or more, preferably 2 g / 100 ml or more, more preferably 3 g / 100 ml or more as a weight / volume concentration when the beverage has fluidity. It is. If the concentration of alanine contained in the food or drink is less than 1 g / 100 ml, the blood alcohol concentration lowering efficiency after drinking may become insufficient. The concentration of alanine contained in the food or drink of the present invention is, for example, 3 g to 25 g / 100 ml, preferably 4 g to 15 g / 100 ml, more preferably 5 g to 10 g / 100 ml. It will become difficult to melt | dissolve when the density | concentration of the alanine contained in the food / beverage products of this invention exceeds 15 g / 100 ml.
　本発明の飲食品が流動性を持たない形態であっても、上記飲料１００ｍｌに含まれるアラニン含有量が同等以上であれば、摂取した場合に飲料と同様の効果が得られる。アラニンの一回当たりの摂取量は、例えば、２ｇ以上、好ましくは３ｇ以上、より好ましくは４ｇ以上、更に好ましくは５ｇ以上である。 Even if the food / beverage product of the present invention is in a form that does not have fluidity, if the alanine content contained in 100 ml of the beverage is equal to or greater than that, the same effect as a beverage can be obtained when ingested. The intake amount of alanine per one time is, for example, 2 g or more, preferably 3 g or more, more preferably 4 g or more, and further preferably 5 g or more.
　本明細書の実施例に示した飲料の中には、１００ｍｌの重量が１０３ｇのものがある。そうすると、本発明の飲食品のアラニンの含有量は２ｇ／１０３ｇ以上、好ましくは３ｇ／１０３ｇ以上、より好ましくは４ｇ／１０３ｇ以上、更に好ましくは５ｇ／１０３ｇ以上である。 Some of the beverages shown in the examples of the present specification have a weight of 100 ml and a weight of 103 g. If it does so, content of alanine of the food / beverage products of this invention is 2 g / 103g or more, Preferably it is 3 g / 103 g or more, More preferably, it is 4 g / 103 g or more, More preferably, it is 5 g / 103 g or more.
　本発明の飲食品は、トマト果実由来の非水溶性成分とアラニンとを組み合わせることにより製造される。トマト果実由来の非水溶性成分の形状は特定されず、例えば、液媒体を含まない固体、少量の液媒体に分散された半固体又はペースト、液媒体中に分散された液体であってよい。 The food or drink of the present invention is produced by combining a water-insoluble component derived from tomato fruit and alanine. The shape of the water-insoluble component derived from tomato fruit is not specified, and may be, for example, a solid containing no liquid medium, a semi-solid or paste dispersed in a small amount of liquid medium, or a liquid dispersed in the liquid medium.
　本発明で使用するトマト果実由来の非水溶性成分を乾燥する場合は、好ましくは８０℃より低い温度、より好ましくは６０℃より低い温度で行う。トマト果実由来の非水溶性成分を乾燥する方法としては、フリーズドライ、減圧平衡発熱乾燥等が挙げられる。 When drying the water-insoluble component derived from tomato fruit used in the present invention, it is preferably performed at a temperature lower than 80 ° C, more preferably lower than 60 ° C. Examples of the method for drying a water-insoluble component derived from tomato fruit include freeze drying and reduced pressure equilibrium exothermic drying.
　トマト果実由来の非水溶性成分とアラニンを混合することで本発明の飲食品が得られる。トマト果実由来の非水溶性成分及びアラニンの混合物は、用途に応じて、飲用水又は飲料に添加してもよい。 The food and drink of the present invention can be obtained by mixing a water-insoluble component derived from tomato fruit and alanine. You may add the mixture of the water-insoluble component derived from a tomato fruit, and alanine to drinking water or a drink according to a use.
　飲食品を製造する場合、甘味料、香料、ビタミン及び着色料等の添加物や従来から飲食品に用いられる成分（例えば、肝臓エキス、胡麻抽出物が挙げられる）を組み合わせて、錠剤、散剤又はドリンク剤等の形態に調製するのが一般的である。清涼飲料又はアルコール飲料にトマト果実由来の非水溶性成分及びアラニンの混合物を含有させてもよい。これらの飲食品は、慣用された方法により製造すればよい。 When producing foods and drinks, tablets, powders or powders are combined with additives such as sweeteners, fragrances, vitamins, and coloring agents and components conventionally used in foods and drinks (eg, liver extract and sesame extract). It is common to prepare in the form of a drink or the like. You may make soft drink or alcoholic beverage contain the mixture of the water-insoluble component derived from a tomato fruit, and alanine. What is necessary is just to manufacture these food-drinks by the method used conventionally.
　ある一形態において、流動性を持つ本発明の飲食品を固形化することができる。固形化の手段としては、乾燥及び凍結等が挙げられる。本発明の飲食品が固形物である場合、非水溶性成分及びアミノ酸等の成分含有率は液体よりも高くなってよい。 In one certain form, the food / beverage products of this invention which have fluidity | liquidity can be solidified. Examples of solidification means include drying and freezing. When the food or drink of the present invention is a solid, the content of components such as water-insoluble components and amino acids may be higher than that of the liquid.
　本発明の飲食品を乾燥する場合は、好ましくは８０℃より低い温度、より好ましくは６０℃より低い温度で行う。本発明の飲食品を乾燥する方法としては、フリーズドライ、減圧平衡発熱乾燥等が挙げられる。 When drying the food or drink of the present invention, it is preferably performed at a temperature lower than 80 ° C, more preferably lower than 60 ° C. Examples of the method for drying the food and drink of the present invention include freeze drying and reduced pressure equilibrium exothermic drying.
　本発明の飲食品が乾燥した形態である場合、トマト果実由来の非水溶性成分の含有量は、例えば、０．３～５９重量％、好ましくは４～２５重量％、より好ましくは５～１９重量％である。 When the food or drink of the present invention is in a dried form, the content of the water-insoluble component derived from tomato fruit is, for example, 0.3 to 59% by weight, preferably 4 to 25% by weight, more preferably 5 to 19%. % By weight.
　本発明の飲食品が乾燥した形態である場合、アラニンの含有量は、例えば、０．２～９５．５重量％、好ましくは７～６５重量％、より好ましくは２５～５５重量％である。 When the food or drink of the present invention is in a dried form, the alanine content is, for example, 0.2 to 95.5% by weight, preferably 7 to 65% by weight, and more preferably 25 to 55% by weight.
　本発明の飲食品の形態は特に限定されないが、容器詰飲食品であってよい。容器詰飲食品とは、包装容器に充填された飲食品をいう。容器詰飲食品の具体例としては、びん詰飲食品、缶詰飲食品、プラスチックボトル詰飲食品、真空パック詰飲食品、レトルト飲食品等が挙げられる。 The form of the food or drink of the present invention is not particularly limited, but may be a container-packed food or drink. Container-packed food and drink means food and drink filled in a packaging container. Specific examples of the container-packed food / beverage include bottled food / beverage, canned food / beverage, plastic bottled food / beverage, vacuum-packed food / beverage, retort food / beverage and the like.
　トマト果実由来の非水溶性成分が液媒体中に分散された液体として、トマト果汁、トマトペーストなどを使用することができる。トマト果汁とはトマト果実を搾汁した際に得られる液体成分をいう。搾汁はトマト果実から液体成分を搾って分離する操作をいう。搾汁を行うことでトマト果実中の固体の構成要素が除去されて、得られる飲料は飲み易くなる。例えば、トマト果実を適当な大きさに破砕し、トマト果実の破砕物を搾汁することにより、トマト果汁が得られる。トマト果汁は、市販されているトマトジュースを使用してもよい。 Tomato juice, tomato paste, etc. can be used as a liquid in which water-insoluble components derived from tomato fruits are dispersed in a liquid medium. Tomato fruit juice means a liquid component obtained when squeezing tomato fruit. Juice refers to the operation of squeezing and separating liquid components from tomato fruit. By squeezing, the solid components in the tomato fruit are removed, and the resulting beverage is easy to drink. For example, tomato fruit juice is obtained by crushing tomato fruit to an appropriate size and squeezing the crushed tomato fruit. Commercial tomato juice may be used as the tomato juice.
　トマト果実の搾汁は、破砕したトマト果実から果皮、種子、芯、へたの除去やパルプ粒子の調整などを行うことができる通常の搾汁機を用いて常法により行うことができ、例えば、ブラウン型（パドル型）又はバタフライ型のパルパーフィニッシャーなどを用いて行うことができる。 Tomato fruit squeezing can be carried out in a conventional manner using a normal squeezing machine that can remove the skin, seeds, core, spatula and pulp particles from crushed tomato fruit, for example, , Brown type (paddle type) or butterfly type pulper finisher.
　トマト果汁は非水溶性成分を含有する。水等の揮発成分をトマト果汁から蒸発させて濃縮することにより、トマト果汁の非水溶性成分の濃度を上記所定の範囲に調節することができる。トマトペーストとはトマト果汁をペースト状になるまで濃縮したものをいう。トマトペーストは、これに水等の溶媒を添加して希釈することにより、非水溶性成分の濃度を上記所定の範囲に調節することができる。 Tomato juice contains water-insoluble components. By concentrating by evaporating volatile components such as water from the tomato juice, the concentration of the water-insoluble component of the tomato juice can be adjusted to the predetermined range. Tomato paste refers to a concentrate of tomato juice until it becomes pasty. The tomato paste can be diluted by adding a solvent such as water to the tomato paste to adjust the concentration of the water-insoluble component to the predetermined range.
　驚くべきことに、本発明の飲食品の血中アルコール濃度の低減効率は、トマト果実由来の非水溶性成分の濃度に対して特異的な依存性を示す。つまり、水分以外のトマト果実由来成分の摂取量を同一にして比較すると、トマト果実由来の非水溶性成分の濃度が高い場合ほど血中アルコール濃度の低減効率が高くなる。この特性を利用すると、トマト果実由来成分の摂取量を増大させなくても、非水溶性成分の濃度を高めることで血中アルコール濃度を低減する効果を増強することができる。つまり、トマト原料の使用量を増やすことなく効率的に血中アルコール濃度の低減効果を得ることができる。 Surprisingly, the reduction efficiency of the blood alcohol concentration of the food and drink of the present invention shows a specific dependency on the concentration of the water-insoluble component derived from tomato fruit. That is, when the intake amounts of the components derived from tomato fruits other than moisture are made the same, the reduction efficiency of the blood alcohol concentration increases as the concentration of the water-insoluble components derived from tomato fruits increases. If this characteristic is utilized, the effect of reducing the blood alcohol concentration can be enhanced by increasing the concentration of the water-insoluble component without increasing the intake of the tomato fruit-derived component. That is, the effect of reducing blood alcohol concentration can be obtained efficiently without increasing the amount of tomato raw material used.
　トマト果汁又はトマトペーストの非水溶性成分濃度を調節する際に、トマト果実から分離した非水溶性成分を添加してもよい。但し、飲食品が飲料である場合は、該非水溶性成分の添加量は飲食品としての飲み易さを損なわない範囲に制限される。 When adjusting the concentration of water-insoluble components in tomato juice or tomato paste, water-insoluble components separated from tomato fruits may be added. However, when the food or drink is a beverage, the amount of the water-insoluble component added is limited to a range that does not impair the ease of drinking as a food or drink.
　トマト果実由来の非水溶性成分の一例としては、トマトの絞り粕が挙げられる。トマトの絞り粕とは、ジュースなどの製造工程で副生するものであり、トマトを搾汁した後、果汁等の液体成分をろ過して取り除いた残渣である。 An example of a water-insoluble component derived from tomato fruit is tomato squeezed rice cake. Tomato squeezed rice cake is a by-product in the production process of juice and the like, and is a residue obtained by squeezing tomato and then filtering and removing liquid components such as fruit juice.
　トマトの絞り粕はジュースなどの製造工程で大量に発生し、入手が容易である。そして、トマトの絞り粕は食品の製造副産物であるため、原料段階での品質検査および製造工程管理が厳しく行なわれていることから衛生品質に優れ安全である。 ト マ ト Tomato squeezed potatoes are produced in large quantities in the manufacturing process of juice and are easy to obtain. And since tomato squeezed rice cake is a by-product of food production, quality inspection and production process management at the raw material stage are strictly carried out, so that hygiene quality is excellent and safe.
　トマト果実由来の非水溶性成分の原料であるトマト果実は、必要に応じて、洗浄、破砕及び搾汁して、できるだけ液体成分を除去する。但し、液体成分を完全に除去する必要はない。一般に、トマトを破砕する方法には二種類ある。一つは１００℃の温度でつぶすホットブレイク法である。もう一つは８０℃前後の温度でつぶすコールドブレイク法である。 Tomato fruit, which is a raw material for water-insoluble ingredients derived from tomato fruit, is washed, crushed and squeezed as necessary to remove as much liquid component as possible. However, it is not necessary to completely remove the liquid component. In general, there are two methods for crushing tomatoes. One is a hot break method of crushing at a temperature of 100 ° C. The other is a cold break method in which crushing is performed at a temperature of about 80 ° C.
　その後、液体成分が除去されたトマト原料は、水溶性成分を除去する工程及び要すれば脂溶性成分を除去する工程に供される。水溶性成分を除去する工程及び脂溶性成分を除去する工程はどちらを先に行ってもよい。しかし、作業効率の観点からは、水溶性成分を除去する工程を先に行うことが好ましい。 Thereafter, the tomato raw material from which the liquid component has been removed is subjected to a step of removing the water-soluble component and, if necessary, a step of removing the fat-soluble component. Either the step of removing the water-soluble component or the step of removing the fat-soluble component may be performed first. However, from the viewpoint of work efficiency, it is preferable to perform the step of removing the water-soluble component first.
　トマト原料から脂溶性成分を取り除く工程は、例えば、トマトの絞り粕又は乾燥トマト等の液体成分ができるだけ除去されたトマト原料を上記有機溶媒に投入して撹拌し、脂溶性成分を含んだ液部を固体部から分離することにより行う。液部と固体部との分離は、ろ過及び遠心分離等の通常使用される方法を用いて行う。 The step of removing the fat-soluble component from the tomato raw material is, for example, putting the tomato raw material from which liquid components such as tomato squeezed rice cake or dried tomato are removed as much as possible into the above organic solvent and stirring, and the liquid part containing the fat-soluble component By separating from the solid part. Separation of the liquid part and the solid part is performed by a commonly used method such as filtration and centrifugation.
　ここでいう有機溶媒はトマトに含まれる脂溶性成分を溶解することができる有機溶媒を意味する。有機溶媒の具体例には、アルコール系溶媒として、エタノール、プロパノール、イソプロパノール、ブタノール、イソブタノール等、エステル系溶媒として、酢酸エチル、アセト酢酸エチル、ギ酸イソアミル、ケイ皮酸メチル等、ケトン系溶媒として、アセトフェノン、イオノン、メチル‐β‐ナフチルケトン、ケトン類等、エーテル系溶媒として、１，８‐シネオール、エチルパニリン、バニリン、エーテル類、フェノールエーテル類等が挙げられる。好ましい有機溶媒はエタノール、酢酸エチルである。 The organic solvent here means an organic solvent capable of dissolving the fat-soluble component contained in tomato. Specific examples of organic solvents include alcohol solvents, ethanol, propanol, isopropanol, butanol, isobutanol, etc., ester solvents, ethyl acetate, ethyl acetoacetate, isoamyl formate, methyl cinnamate, etc., ketone solvents Examples of ether solvents such as acetophenone, ionone, methyl-β-naphthyl ketone, and ketones include 1,8-cineol, ethyl panillin, vanillin, ethers, phenol ethers, and the like. Preferred organic solvents are ethanol and ethyl acetate.
　本発明の飲食品は飲酒後の血中アルコール濃度低減剤、又は酒酔い防止剤として使用することができる。トマト果実は食品であり、トマト果実由来の非水溶性成分は無害である。また、アラニンは、摂取してもヒトの健康を損なうおそれのないことが確認されている物質である。従って、本発明の飲食品をヒトに摂取させる場合、摂取量は目的に応じて適量を決定すればよい。 The food and drink of the present invention can be used as a blood alcohol concentration-reducing agent after drinking or an anti-drunk agent. Tomato fruit is a food, and water-insoluble components derived from tomato fruit are harmless. Alanine is a substance that has been confirmed to be safe from human health even when ingested. Therefore, when a human being ingests the food / beverage product of the present invention, an appropriate intake amount may be determined according to the purpose.
　本発明の飲食品は飲酒前、飲酒中又は飲酒後に摂取して良い。本発明の飲食品は血中アルコール濃度を低減する効率が高く、飲酒後に摂取した場合でも血中アルコール濃度低減効果を発揮するのが特徴である。 The food and drink of the present invention may be taken before, during or after drinking. The food / beverage products of the present invention are highly efficient in reducing blood alcohol concentration, and are characterized by exhibiting blood alcohol concentration reducing effects even when ingested after drinking.
　以下の実施例により本発明を更に具体的に説明するが、本発明はこれらに限定されない。 The present invention will be described more specifically with reference to the following examples, but the present invention is not limited thereto.
　実施例１
　トマトペースト（カゴメ社製「ＣＢトマトペースト」、Ｂｒｉｘ：２８）５．０ｇに蒸留水約５０ｍｌを加えてボルテックスにて２分間激しく攪拌し、遠心処理（３０００ｒｐｍ、１０分）し、上清の水性画分と残渣を分離した。これを３回繰り返し行ない、水溶性成分が完全に取り除かれた残渣を得た。得た残渣を水分含量計で加熱することで水分を完全に除去することでトマトペーストに含まれる非水溶性成分を得た。これを秤量したところ、０．１８ｇであった。つまり、トマトペーストに含まれる非水溶性成分の濃度は３．６ｇ／１００ｇ（３．３ｇ／１００ｍｌ）であった。 Example 1
About 50 ml of distilled water was added to 5.0 g of tomato paste (Kagome “CB Tomato Paste”, Brix: 28), vigorously stirred for 2 minutes with vortex, centrifuged (3000 rpm, 10 minutes), and aqueous supernatant The fraction and residue were separated. This was repeated three times to obtain a residue from which water-soluble components were completely removed. The obtained residue was heated with a moisture content meter to completely remove moisture, thereby obtaining a water-insoluble component contained in the tomato paste. When this was weighed, it was 0.18 g. That is, the concentration of the water-insoluble component contained in the tomato paste was 3.6 g / 100 g (3.3 g / 100 ml).
　上記トマトペースト２５ｇに水を加えて体積が１００ｍｌになるまで希釈して、非水溶性成分濃度０．９ｇ／１００ｍｌ（０．９ｗ／ｖ％）のトマトペースト果汁を得た。このトマトペースト果汁を５分割し、その中の４画分に、アラニン濃度が１、２、３及び５ｇ／１００ｍｌ（１、２、３及び５ｗ／ｖ％）になる量でアラニン（味の素ヘルシーサプライ社製「ＤＬ－アラニン」）を溶解させた。また、濃度５ｇ／１００ｍｌ（５ｗ／ｖ％）のアラニン水溶液を調製した。被験液は次の通り採用した。 Tomato paste fruit juice having a water-insoluble component concentration of 0.9 g / 100 ml (0.9 w / v%) was obtained by adding water to 25 g of the tomato paste and diluting until the volume reached 100 ml. Divide this tomato paste juice into 5 parts, and in 4 fractions of it, alanine (Ajinomoto Healthy Supply) in the amount of alanine concentration 1, 2, 3, and 5 g / 100 ml (1, 2, 3, and 5 w / v%) “DL-alanine”) was dissolved. In addition, an alanine aqueous solution having a concentration of 5 g / 100 ml (5 w / v%) was prepared. The test solution was adopted as follows.
［表１］
Figure JPOXMLDOC01-appb-I000001
[Table 1]
Figure JPOXMLDOC01-appb-I000001
＜体重＞
　６週齢以上の雄性Ｆ３４４ラット各４匹を７時間絶食させ、上記被験液を、２０ｍｌ／ｋｇ体重の量で強制胃内投与した。その３０分後と１時間後に大量のアルコール、すなわち２．０ｇ／ｋｇ体重でそれぞれ投与した（トータルでのアルコール投与量は４．０ｇ／ｋｇ体重）。これらのラットについて、投与開始直前から投与後５時間にわたって経時的に体重変動率（％）をモニタリングした。４匹の値を平均した結果を表２及び図１に示す。 <Weight>
Four male F344 rats 6 weeks of age or older were fasted for 7 hours, and the test solution was administered by intragastric administration in an amount of 20 ml / kg body weight. 30 minutes and 1 hour later, a large amount of alcohol, that is, 2.0 g / kg body weight was administered (total alcohol dosage was 4.0 g / kg body weight). For these rats, the rate of change in body weight (%) was monitored over time from immediately before the start of administration to 5 hours after the administration. The results of averaging the values of 4 animals are shown in Table 2 and FIG.
［表２］
Figure JPOXMLDOC01-appb-I000002
[Table 2]
Figure JPOXMLDOC01-appb-I000002
　大量にアルコールを摂取すると、アルコールの利尿作用により、体内の水分が減少することは広く知られている。この利尿作用には抗利尿ホルモンであるバソプレシンが関与しており、バソプレシンの変動が大量飲酒による二日酔い症状と関係している（Linkola J et al., Acta physiol scand., 1978, Gill GV et al., British Medical Journal, 1982）。ラットに多量のアルコールを投与した場合においても図１のように体重の減少が生じる。よって、この体重の減少を緩和にすることは、アルコールがもたらす身体への影響を緩和することを意味する。 It is widely known that when a large amount of alcohol is ingested, the water in the body decreases due to the diuretic action of alcohol. This diuretic action involves vasopressin, an antidiuretic hormone, and changes in vasopressin are associated with hangover symptoms caused by heavy drinking (Linkola J et al., Acta physiol scand., 1978, Gill GV et al. , British Medical Journal, 1982). Even when a large amount of alcohol is administered to a rat, weight loss occurs as shown in FIG. Thus, mitigating this weight loss means mitigating the physical effects of alcohol.
　表２及び図１の結果により、トマトペースト果汁は尿量増加に伴う体重減少を軽減した。一方、アラニンは５％濃度で投与しても全く体重減少を軽減しなかった。しかしながら、このトマトペースト果汁にアラニンを段階的に加えていくと、アラニンを３％加えることでトマトペースト果汁よりも有意に強い体重減少軽減効果を示し、５％にするとさらに効果が高まった。 From the results shown in Table 2 and FIG. 1, the tomato paste juice reduced the weight loss accompanying the increase in urine volume. On the other hand, alanine did not reduce weight loss at all even when administered at a concentration of 5%. However, when alanine was added step by step to this tomato paste fruit juice, adding 3% alanine showed a significantly stronger weight loss reducing effect than tomato paste fruit juice, and a further 5% increased the effect.
＜血中アルコール濃度＞
　また、アルコール投与終了５時間後に尾静脈から５０μｌ採血し、血中アルコール濃度（ｍｇ／ｍｌ）をヘッドスペースＧＣ－ＭＳにて測定した。４匹の値を平均した結果を表３及び図２に示す。 <Blood alcohol concentration>
Further, 50 μl of blood was collected from the tail vein 5 hours after the end of alcohol administration, and the blood alcohol concentration (mg / ml) was measured by headspace GC-MS. The results of averaging the values of 4 animals are shown in Table 3 and FIG.
［表３］
Figure JPOXMLDOC01-appb-I000003
[Table 3]
Figure JPOXMLDOC01-appb-I000003
　この結果に示される通り、トマトペースト果汁にアラニンを３％以上加えた被験液は、トマトペースト果汁に比べて血中アルコール濃度を有意に低下させた。 As shown in this result, the test liquid in which 3% or more of alanine was added to tomato paste fruit juice significantly reduced the blood alcohol concentration compared to tomato paste fruit juice.
＜自発運動量＞
　更に、被験液１、２、３及び７については、６時間後までのラットの自発運動量を測定した。アルコール投与によるラットの自発運動量は、適度なアルコール量では増加し、多量になってくると量依存的に抑制されることが知られている（伊豆ら、動物心理学研究、５８（１）、２００８）。自発運動量の測定は、軽度の酔いから酩酊、泥酔状態に至るまでのあらゆる酔いの状態を調べることができる自発運動量測定システム（スーパーメックス（ＰＡＴ．Ｐ）、室町機械株式会社製）を使用して測定した。結果を表４及び図３に示す。 <Spontaneous momentum>
Further, for test fluids 1, 2, 3 and 7, the spontaneous locomotion of the rats up to 6 hours later was measured. It is known that the amount of spontaneous exercise in rats by alcohol administration increases with a moderate amount of alcohol and is suppressed in a dose-dependent manner when the amount increases (Izu et al., Animal Psychological Research, 58 (1), 2008). Spontaneous momentum is measured using a spontaneous momentum measurement system (Supermex (PAT.P), made by Muromachi Kikai Co., Ltd.) that can investigate all the states of sickness ranging from mild sickness to drought and drunk conditions. It was measured. The results are shown in Table 4 and FIG.
［表４］
Figure JPOXMLDOC01-appb-I000004
[Table 4]
Figure JPOXMLDOC01-appb-I000004
　この結果に示される通り、自発運動量においてもトマトペースト果汁へのアラニンの添加は有意な上昇効果を示した。 As shown in this result, addition of alanine to tomato paste juice also showed a significant increase effect in spontaneous exercise amount.
　実施例２
　実施例１と同じトマトペースト２０ｇに水を加えて体積が１００ｍｌになるまで希釈して、非水溶性成分濃度０．７２ｇ／１００ｍｌ（０．７２ｗ／ｖ％）のトマトペースト果汁を得た。このトマトペースト果汁に、アラニン濃度が５ｇ／１００ｍｌ（５ｗ／ｖ％）になる量でアラニン（味の素ヘルシーサプライ社製「ＤＬ－アラニン」）を溶解させた。また、濃度５ｇ／１００ｍｌ（５ｗ／ｖ％）のアラニン水溶液を調製した。被験液は次の通り採用した。 Example 2
Tomato paste fruit juice having a water-insoluble component concentration of 0.72 g / 100 ml (0.72 w / v%) was obtained by adding water to 20 g of the same tomato paste as in Example 1 and diluting until the volume reached 100 ml. Alanine (“DL-alanine” manufactured by Ajinomoto Healthy Supply Co., Ltd.) was dissolved in this tomato paste fruit juice in such an amount that the alanine concentration was 5 g / 100 ml (5 w / v%). In addition, an alanine aqueous solution having a concentration of 5 g / 100 ml (5 w / v%) was prepared. The test solution was adopted as follows.
［表５］
Figure JPOXMLDOC01-appb-I000005
[Table 5]
Figure JPOXMLDOC01-appb-I000005
＜血中アルコール濃度＞
　６週齢以上の雄性Ｆ３４４ラット各４匹を７時間絶食させ、上記被験液を、２０ｍｌ／ｋｇ体重の量で強制胃内投与した。その３０分後と１時間後に大量のアルコール、すなわち２．０ｇ／ｋｇ体重でそれぞれ投与した（トータルでのアルコール投与量は４．０ｇ／ｋｇ体重）。これらのラットについて、アルコール投与終了５時間後に尾静脈から５０μｌ採血し、血中アルコール濃度（ｍｇ／ｍｌ）をヘッドスペースＧＣ－ＭＳにて測定した。値を平均した結果を表６及び図４に示す。 <Blood alcohol concentration>
Four male F344 rats 6 weeks of age or older were fasted for 7 hours, and the test solution was administered by intragastric administration in an amount of 20 ml / kg body weight. 30 minutes and 1 hour later, a large amount of alcohol, that is, 2.0 g / kg body weight was administered (total alcohol dosage was 4.0 g / kg body weight). For these rats, 50 μl of blood was collected from the tail vein 5 hours after the end of alcohol administration, and the blood alcohol concentration (mg / ml) was measured by headspace GC-MS. The results of averaging the values are shown in Table 6 and FIG.
［表６］
Figure JPOXMLDOC01-appb-I000006
[Table 6]
Figure JPOXMLDOC01-appb-I000006
　この結果に示される通り、さらに希釈したトマトペースト果汁でもアラニンを５％加えた被験液は、トマトペースト果汁に比べて血中アルコール濃度を有意に低下させた。 As shown in this result, the test liquid in which 5% of alanine was added even in the diluted tomato paste juice significantly reduced the blood alcohol concentration compared to the tomato paste juice.
＜体重＞
　また、これらのラットについて、投与開始直前から投与後５時間にわたって経時的に体重変動率（％）をモニタリングした。４匹の値を平均した結果を表７及び図５に示す。 <Weight>
For these rats, the rate of change in body weight (%) was monitored over time from immediately before the start of administration to 5 hours after the administration. The results of averaging the values of 4 animals are shown in Table 7 and FIG.
［表７］
Figure JPOXMLDOC01-appb-I000007
[Table 7]
Figure JPOXMLDOC01-appb-I000007
　図５の結果により、トマトペースト果汁は尿量増加に伴う体重減少を軽減した。一方、アラニンは５％濃度で投与しても全く体重減少を軽減しなかった。しかしながら、このトマトペースト果汁にアラニンを５％加えることでトマトペースト果汁よりも強い体重減少軽減効果を示した。 FIG. 5 shows that the tomato paste juice alleviated weight loss associated with increased urine volume. On the other hand, alanine did not reduce weight loss at all even when administered at a concentration of 5%. However, adding 5% alanine to this tomato paste juice showed a stronger weight loss reducing effect than tomato paste juice.
　実施例３
　生食用トマト（「四銃士トマト」（商品名））の果実２，９２６ｇを水洗浄した後、ミキサーにて粉砕し、粉砕物を４０メッシュ金網にて固形物を除くことで、生トマト果汁２，５９０ｇを得た（Ｂｒｉｘ：４．７）。 Example 3
Fresh edible tomato juice is obtained by washing 2,926 g of fresh edible tomato fruits (“4 Musketeer Tomato” (trade name)) with water, crushing with a mixer, and removing the crushed material with a 40 mesh wire mesh. 2,590 g was obtained (Brix: 4.7).
　この生トマト果汁５０ｍｌを遠心処理（３０００ｒｐｍ、１０分）し、上清の水性画分と残渣を分離した。残渣を一晩乾燥し、生トマト果汁に含まれる非水溶性成分を得た。これを秤量したところ、０．２３ｇであった。つまり、生トマト果汁に含まれる非水溶性成分の濃度は０．４６ｇ／１００ｍｌであった。 50 ml of this raw tomato juice was centrifuged (3000 rpm, 10 minutes) to separate the aqueous fraction and residue of the supernatant. The residue was dried overnight to obtain a water-insoluble component contained in raw tomato juice. When this was weighed, it was 0.23 g. That is, the concentration of the water-insoluble component contained in the raw tomato fruit juice was 0.46 g / 100 ml.
　ロータリーエバポレータを使用して、生トマト果汁を濃縮し、非水溶性成分の濃度を０．９ｇ／１００ｍｌに調節した。この生トマト果汁を４分割し、その中の３画分に、アラニン濃度が１、３及び５ｇ／１００ｍｌ（１、３及び５ｗ／ｖ％）になる量でアラニン（味の素ヘルシーサプライ社製「ＤＬ－アラニン」）を、溶解させた。被験液は次の通り採用した。 Using a rotary evaporator, raw tomato juice was concentrated and the concentration of the water-insoluble component was adjusted to 0.9 g / 100 ml. Divide this raw tomato juice into 4 parts, and in 3 fractions of them, alanine (DL, manufactured by Ajinomoto Healthy Supply Co., Ltd.) is used in an amount that makes the alanine concentration 1, 3, and 5 g / 100 ml (1, 3, and 5 w / v%). -Alanine ") was dissolved. The test solution was adopted as follows.
［表８］
Figure JPOXMLDOC01-appb-I000008
[Table 8]
Figure JPOXMLDOC01-appb-I000008
　上記被験液及び各６匹のラットを使用すること以外は実施例１と同様にして、ラットの体重変動率及び血中アルコール濃度を測定した。結果をそれぞれ表９、図６、表１０及び図７に示す。 The weight fluctuation rate and blood alcohol concentration of the rats were measured in the same manner as in Example 1 except that the test solution and 6 rats each were used. The results are shown in Table 9, FIG. 6, Table 10, and FIG.
［表９］
Figure JPOXMLDOC01-appb-I000009
[Table 9]
Figure JPOXMLDOC01-appb-I000009
［表１０］
Figure JPOXMLDOC01-appb-I000010
[Table 10]
Figure JPOXMLDOC01-appb-I000010
　本検討結果により、生トマト果汁においても、トマトペースト果汁同様に、アラニンを３％以上加えることで尿量増加に伴う体重減少及び血中アルコール濃度を軽減することが確認された。 From the results of this study, it was confirmed that in fresh tomato juice as well as tomato paste juice, adding 3% or more of alanine reduces body weight loss and blood alcohol concentration with increased urine output.
実施例４
　トマトペーストの使用量を変更すること以外は実施例２と同様にして、非水溶性成分濃度が異なるトマトペースト果汁を調製した。トマトペーストの使用量（ｇ）及び非水溶性成分濃度（ｇ／１００ｍｌ（ｗ／ｖ％））を表８に示す。 Example 4
Tomato paste fruit juices having different water-insoluble component concentrations were prepared in the same manner as in Example 2 except that the amount of tomato paste used was changed. Table 8 shows the amount of tomato paste used (g) and the concentration of water-insoluble components (g / 100 ml (w / v%)).
［表１１］
トマトペースト果汁
Figure JPOXMLDOC01-appb-I000011
[Table 11]
Tomato paste juice
Figure JPOXMLDOC01-appb-I000011
　トマトペースト果汁１～３のそれぞれを２分割し、一方の画分に、アラニン濃度が５ｇ／１００ｍｌ（５ｗ／ｖ％）になる量でアラニンを溶解させた。また、トマトペースト果汁４を２分割し、一方の画分に、アラニン濃度が３ｇ／１００ｍｌ（３ｗ／ｖ％）になる量でアラニンを溶解させた。被験液は次の通り採用した。 Each of the tomato paste fruit juices 1 to 3 was divided into two, and alanine was dissolved in one fraction in such an amount that the alanine concentration was 5 g / 100 ml (5 w / v%). In addition, the tomato paste fruit juice 4 was divided into two, and alanine was dissolved in one fraction in such an amount that the alanine concentration was 3 g / 100 ml (3 w / v%). The test solution was adopted as follows.
［表１２］
Figure JPOXMLDOC01-appb-I000012
[Table 12]
Figure JPOXMLDOC01-appb-I000012
＜血中アルコール濃度＞
　実施例２と同様の方法で、６週齢以上の雄性Ｆ３４４ラット各４匹に上記被験液を、２０ｍｌ／ｋｇ体重の量で強制胃内投与した。その３０分後と１時間後に大量のアルコール、すなわち２．０ｇ／ｋｇ体重でそれぞれ投与した（トータルでのアルコール投与量は４．０ｇ／ｋｇ体重）。これらのラットについて、アルコール投与終了５時間後に尾静脈から５０μｌ採血し、血中アルコール濃度（ｍｇ／ｍｌ）をヘッドスペースＧＣ－ＭＳにて測定した。４匹の測定値を平均した結果を表１３に示す。 <Blood alcohol concentration>
In the same manner as in Example 2, the above test solution was forcibly administered intragastrically in an amount of 20 ml / kg body weight to each of four male F344 rats 6 weeks of age or older. 30 minutes and 1 hour later, a large amount of alcohol, that is, 2.0 g / kg body weight was administered (total alcohol dosage was 4.0 g / kg body weight). For these rats, 50 μl of blood was collected from the tail vein 5 hours after the end of alcohol administration, and the blood alcohol concentration (mg / ml) was measured by headspace GC-MS. Table 13 shows the result of averaging the measured values of 4 animals.
［表１３］
Figure JPOXMLDOC01-appb-I000013
[Table 13]
Figure JPOXMLDOC01-appb-I000013
　実施例５
　トマトペースト（カゴメ社製「ＣＢトマトペースト」、Ｂｒｉｘ：２８）４００．０ｇ、アラニン５０．０ｇに水を加えて１０００．０ｇになるまで希釈し、よく混合した。この混合液をパックトレー１２０（キューブタイプ）に充填し、乾燥棚温度50℃で真空凍結乾燥処理を行い、１２０個のフリーズドライトマトキューブを得た。フリーズドライトマトキューブ１個あたり重量は１．１ｇであった。また、フリーズドライトマトキューブの非水溶性成分含有率は８．５重量％、アラニン含有率は２６．７重量％であった。 Example 5
Water was added to 400.0 g of tomato paste (“CB Tomato Paste” manufactured by Kagome, Brix: 28) and 50.0 g of alanine until diluted to 1000.0 g, and mixed well. This mixed solution was filled into a pack tray 120 (cube type), and vacuum freeze-dried at a drying shelf temperature of 50 ° C. to obtain 120 freeze-dried tomato cubes. The weight per freeze-dried tomato cube was 1.1 g. Moreover, the water-insoluble component content rate of the freeze-dried tomato cube was 8.5 weight%, and the alanine content rate was 26.7 weight%.
　参考例１
　トマト非水溶性成分濃度と血中アルコール濃度低下効果の関係
　実施例１のトマトペースト３５ｇ及び７０ｇを秤量し、それぞれに水を加えて体積が１００ｍｌになるまで希釈して、２種類の被験液を調製した。６週齢以上の雄性Ｆ３４４ラットに被験液を、トマトペーストとしての投与量はすべて同じになるよう１０、２０ｍｌ／ｋｇ体重の量で強制胃内投与した。投与量はトマト非水溶性成分として０．２５ｇ／ｋｇ体重、トマトペーストとして７．０ｇ／ｋｇ体重である。その３０分後と１時間後にアルコールを２．０ｇ／ｋｇ体重でそれぞれ投与し（トータルでのアルコール投与量は４．０ｇ／ｋｇ体重）、その４時間後に尾静脈から５０μｌ採血し、血中アルコール濃度（ｍｇ／ｍｌ）をヘッドスペースＧＣ－ＭＳ法にて測定した。被験液の投与から測定までの操作はラット６匹に対して行い、平均値を算出した。投与条件及び測定結果を表１４に示す。また、測定結果を図８に示す。 Reference example 1
Relationship between tomato water-insoluble component concentration and blood alcohol concentration lowering effect 35 g and 70 g of the tomato paste of Example 1 were weighed, and each was diluted with water to a volume of 100 ml. Prepared. The test solution was forcibly administered intragastrically to male F344 rats 6 weeks of age or older in an amount of 10, 20 ml / kg body weight so that all doses were the same as tomato paste. The dosage is 0.25 g / kg body weight as a tomato water-insoluble component and 7.0 g / kg body weight as a tomato paste. Thirty minutes and one hour later, alcohol was administered at 2.0 g / kg body weight (total alcohol dosage was 4.0 g / kg body weight). After 4 hours, 50 μl of blood was collected from the tail vein, and blood alcohol was collected. The concentration (mg / ml) was measured by the headspace GC-MS method. The operation from administration of the test solution to measurement was performed on 6 rats, and the average value was calculated. The administration conditions and measurement results are shown in Table 14. The measurement results are shown in FIG.
［表１４］
Figure JPOXMLDOC01-appb-I000014
[Table 14]
Figure JPOXMLDOC01-appb-I000014
　表１４及び図８に示す結果から、トマト由来の非水溶性成分は、被験液の水分含量が減り、濃度が高くなるほど強い血中アルコール濃度低下効果を示すことが確認された。 From the results shown in Table 14 and FIG. 8, it was confirmed that the water-insoluble component derived from tomato shows a stronger blood alcohol concentration lowering effect as the water content of the test liquid decreases and the concentration increases.
　参考例２
　トマト非水溶性成分及びアラニンによる血中アルコール濃度の低下
　（パートＡ）被験液として、水（対照）、実施例１で使用したトマトペーストに水を加えて２０％（ｗ／ｖ）にしたトマトジュース、５％（ｗ／ｖ）アラニン水溶液、及びアラニン５％（ｗ／ｖ）含有トマトジュースを調製した。 Reference example 2
Reduction of blood alcohol concentration by tomato water-insoluble component and alanine (Part A) As a test solution, water (control), tomato paste used in Example 1 with water added to 20% (w / v) Tomato juice containing juice, 5% (w / v) alanine aqueous solution, and alanine 5% (w / v) was prepared.
　６週齢以上の雄性Ｆ３４４ラット各４匹を７時間絶食させ、上記被験液を、２０ｍｌ／ｋｇ体重の量で強制胃内投与した。その３０分後と１時間後に３０％（ｖ／ｖ）アルコール水溶液を８．４５ｍｌ／ｋｇ（アルコールとして２ｇ／ｋｇ）で強制胃内投与し（総アルコール投与量として４ｇ／ｋｇ）、４時間後に尾静脈から５０μｌ採血し、血中アルコール濃度（ｍｇ／ｍｌ）をヘッドスペースＧＣ－ＭＳにて測定した。４匹の値を平均した結果を表１５及び図９に示す。 Four male F344 rats 6 weeks of age or older were fasted for 7 hours, and the above test solution was forcibly administered intragastrically in an amount of 20 ml / kg body weight. 30 minutes and 1 hour later, 30% (v / v) alcohol aqueous solution was forcibly administered into the stomach at 8.45 ml / kg (2 g / kg as alcohol) (total alcohol dose was 4 g / kg), and 4 hours later. 50 μl of blood was collected from the tail vein, and the blood alcohol concentration (mg / ml) was measured by headspace GC-MS. The results of averaging the values of 4 animals are shown in Table 15 and FIG.
　（パートＢ）上記トマトジュース１００ｍｌを３０００ｒｐｍ、１０分間の遠心処理にて上清（水溶性成分）、下層（非水溶性成分）に分けた。上清（水溶性成分）及び下層（非水溶性成分）それぞれを１００ｍｌになるよう水でメスアップした。それらの一部にアラニンを５％になるよう加えて、上清（アラニン添加・非添加）、下層（アラニン添加・非添加）の４種類の被験液を得た。 (Part B) 100 ml of the tomato juice was separated into a supernatant (water-soluble component) and a lower layer (water-insoluble component) by centrifugation at 3000 rpm for 10 minutes. The supernatant (water-soluble component) and the lower layer (water-insoluble component) were each diluted with water to 100 ml. Alanine was added to a part of them so as to be 5%, and four types of test liquids were obtained: a supernatant (with / without alanine) and a lower layer (with / without alanine).
　６週齢以上の雄性Ｆ３４４ラット各４匹を７時間絶食させ、上記被験液を、２０ｍｌ／ｋｇ体重の量で強制胃内投与した。その３０分後と１時間後に大量のアルコール、すなわち２．０ｇ／ｋｇ体重でそれぞれ投与した（トータルでのアルコール投与量は４．０ｇ／ｋｇ体重）。これらのラットについて、４時間後に尾静脈から５０μｌ採血し、血中アルコール濃度（ｍｇ／ｍｌ）をヘッドスペースＧＣ－ＭＳにて測定した。４匹の値を平均した結果を表１５及び図９に示す。 Four male F344 rats 6 weeks of age or older were fasted for 7 hours, and the above test solution was forcibly administered intragastrically in an amount of 20 ml / kg body weight. 30 minutes and 1 hour later, a large amount of alcohol, that is, 2.0 g / kg body weight was administered (total alcohol dosage was 4.0 g / kg body weight). For these rats, 50 μl of blood was collected from the tail vein after 4 hours, and the blood alcohol concentration (mg / ml) was measured by headspace GC-MS. The results of averaging the values of 4 animals are shown in Table 15 and FIG.
［表１５］
Figure JPOXMLDOC01-appb-I000015
[Table 15]
Figure JPOXMLDOC01-appb-I000015
　図９のグラフＢの項目「トマト上清」、「トマト上清＋アラニン５％」を参照して、トマトジュースの水溶性成分を投与した場合は、アラニンの有無にかかわらず、血中アルコール濃度はグラフＡの項目「対照」、「アラニン５％」と同等であり、血中アルコール濃度は低下しなかった。これに対し、グラフＢの項目「トマト下層」、「トマト下層＋アラニン５％」を参照して、トマトジュースの非水溶性成分を投与した場合は、血中アルコール濃度はグラフＡの項目「トマト」と同等に低下し、トマトジュースの非水溶性成分及びアラニンを投与した場合は、血中アルコール濃度はグラフＡの項目「トマト＋アラニン５％」と同等に低下した。 When the water-soluble component of tomato juice was administered with reference to the items “tomato supernatant” and “tomato supernatant + alanine 5%” in graph B of FIG. 9, blood alcohol concentration regardless of the presence or absence of alanine Is equivalent to the items “control” and “alanine 5%” in graph A, and the blood alcohol concentration did not decrease. On the other hand, when the water-insoluble component of tomato juice is administered with reference to the items “tomato underlayer” and “tomato underlayer + alanine 5%” in graph B, the blood alcohol concentration is the item “tomato in graph A”. When the water-insoluble component of tomato juice and alanine were administered, the blood alcohol concentration was reduced to the same level as the item “Tomato + Alanine 5%” in Graph A.
　この実験結果から、飲酒によって上昇した血中アルコール濃度を効率的に低下させる効果は、トマトに含まれる栄養素の中でも非水溶性成分の機能作用によること、及びトマト非水溶性成分と高濃度のアラニンを併用することでその機能作用が相乗的に高まることが裏付けられる。 From this experimental result, the effect of efficiently lowering the blood alcohol concentration increased by drinking is due to the functional action of water-insoluble components among the nutrients contained in tomatoes, and tomato water-insoluble components and high concentrations of alanine It is supported that the functional action is synergistically increased by using together.
　参考例３
　アラニンによるトマト非水溶性成分のアルコール保持能力の増強
　乾燥したトマト非水溶性成分を０．５％、アラニンを５％、その両方を含有する１５％アルコール水溶液をそれぞれ１０ｍｌ調製した。その１０ｍｌを濾紙（ＡＤＶＡＮＴＥＣ　１３１　１１０ｍｍ）にてろ過し、５、１０、２０分後のろ過量（ｍｌ）を経時的に測定した。この場合、アルコール保持効果の高い素材ほどろ過量が少なくなる。測定は３個のサンプルについて行い、平均値を算出した。結果を表１６及び図１０に示す。 Reference example 3
Enhancement of alcohol retention ability of tomato water-insoluble component by alanine 10 ml each of 15% aqueous alcohol solution containing 0.5% of dried tomato water-insoluble component, 5% of alanine, and both. 10 ml of the solution was filtered with a filter paper (ADVANTEC 131 110 mm), and the filtration amount (ml) after 5, 10, and 20 minutes was measured over time. In this case, the amount of filtration decreases as the material has a higher alcohol retention effect. Measurement was performed on three samples, and an average value was calculated. The results are shown in Table 16 and FIG.
［表１６］
Figure JPOXMLDOC01-appb-I000016
[Table 16]
Figure JPOXMLDOC01-appb-I000016
　この実験結果から、高濃度のアラニンが、トマトの非水溶性成分が有するアルコール保持能力を増強することが裏付けられる。 This experimental result confirms that a high concentration of alanine enhances the alcohol retention ability of the water-insoluble component of tomato.
　参考例４
　胃内でのアラニンによるトマトの非水溶性成分のアルコール保持能力の増強
　被験液として、水（対照）、実施例１で使用したトマトペーストに水を加えて２０％（ｗ／ｖ）にしたトマトジュース、５％（ｗ／ｖ）アラニン水溶液、及びアラニン５％（ｗ／ｖ）含有トマトジュースを調製した。 Reference example 4
Enhancement of alcohol retention ability of water-insoluble components of tomato by alanine in stomach As test solution, water (control), tomato paste used in Example 1 to which water was added to 20% (w / v) Tomato juice containing juice, 5% (w / v) alanine aqueous solution, and alanine 5% (w / v) was prepared.
　６週齢以上の雄性Ｆ３４４ラット各３匹を７時間絶食させ、上記被験液を、２０ｍｌ／ｋｇ体重の量で強制胃内投与した。その３０分後と１時間後に３０％（ｖ／ｖ）アルコール水溶液を８．４５ｍｌ／ｋｇ（アルコールとして２ｇ／ｋｇ）で強制胃内投与した（総アルコール投与量として４ｇ／ｋｇ）。 Three male F344 rats 6 weeks of age or older were fasted for 7 hours, and the above test solution was forcibly administered into the stomach in an amount of 20 ml / kg body weight. 30 minutes and 1 hour later, a 30% (v / v) alcohol aqueous solution was forcibly administered into the stomach at 8.45 ml / kg (2 g / kg as alcohol) (4 g / kg as the total alcohol dose).
　１時間後に胃を摘出し、５０ｍｌチューブ内に入れ細かく細断した後、生理食塩水で５０ｍｌにメスアップし、そのアルコール濃度をヘッドスペースＧＣ－ＭＳにて測定した。測定された濃度に５０を乗じて投与量で除することで、投与量に対するアルコール残存率（％）として算出した。３匹の値を平均した結果を表１７及び図１１に示す。 After 1 hour, the stomach was removed, put into a 50 ml tube and finely cut, then diluted to 50 ml with physiological saline, and the alcohol concentration was measured by headspace GC-MS. By multiplying the measured concentration by 50 and dividing by the dose, the residual alcohol ratio (%) relative to the dose was calculated. The results of averaging the values of the three animals are shown in Table 17 and FIG.
［表１７］
Figure JPOXMLDOC01-appb-I000017
ａ：対照に対して有意差なし（p<0.05）
ｂ：トマトジュースに対して有意差有り（p<0.05） [Table 17]
Figure JPOXMLDOC01-appb-I000017
a: No significant difference from control (p <0.05)
b: Significantly different from tomato juice (p <0.05)
　表１７及び図１１を参照して、対照では３６．４％のアルコールが胃内に残っていた。５％アラニンの投与では胃内のアルコール残存量は対照と比べてほとんど変わらなかった。一方、トマトジュースを投与したラットでは５９．３％と著明に残存量が増えた。さらに、トマトジュースにアラニンを５％になるよう加えて投与すると、さらに胃内の残存量が６５．２％まで増加した。この結果は、上述のアルコール保持効果が胃内で確実に発揮されていることを裏付けるものである。 Referring to Table 17 and FIG. 11, 36.4% alcohol remained in the stomach in the control. The administration of 5% alanine hardly changed the amount of alcohol remaining in the stomach compared to the control. On the other hand, the residual amount increased significantly to 59.3% in the rat administered with tomato juice. Furthermore, when alanine was added to tomato juice at 5%, the remaining amount in the stomach further increased to 65.2%. This result confirms that the above-mentioned alcohol retention effect is reliably exerted in the stomach.

Claims (12)

  1. 　トマト果実由来の非水溶性成分及び３ｇ／１００ｍｌ以上の濃度でアラニンを含有する飲食品。 Food and drink containing a water-insoluble component derived from tomato fruit and alanine at a concentration of 3 g / 100 ml or more.
  2. 　アラニンの含有量が、トマト果実由来の非水溶性成分を基準にした重量比として、０．７～２１．４である請求項１に記載の飲食品。 The food or drink according to claim 1, wherein the content of alanine is 0.7 to 21.4 as a weight ratio based on a water-insoluble component derived from tomato fruit.
  3. 　前記非水溶性成分が０．４５ｇ／１００ｍｌ以上の濃度を有する請求項１又は２に記載の飲食品。 The food or drink according to claim 1 or 2, wherein the water-insoluble component has a concentration of 0.45 g / 100 ml or more.
  4. 　前記非水溶性成分が非水溶性食物繊維を含む請求項１～３のいずれか一項に記載の飲食品。 The food or drink according to any one of claims 1 to 3, wherein the water-insoluble component contains water-insoluble dietary fiber.
  5. 　トマト果汁、トマトペースト又はトマトの絞り粕を含む請求項１～４のいずれか一項に記載の飲食品。 The food or drink according to any one of claims 1 to 4, comprising tomato juice, tomato paste, or tomato paste.
  6. 　濃縮されたトマト果汁又は希釈されたトマトペーストを含む請求項１～５のいずれか一項に記載の飲食品。 The food or drink according to any one of claims 1 to 5, comprising concentrated tomato juice or diluted tomato paste.
  7. 　前記トマト果汁はトマト果実を搾汁した際に得られる液体成分である請求項５又は６に記載の飲食品。 The food or drink according to claim 5 or 6, wherein the tomato juice is a liquid component obtained when the tomato fruit is squeezed.
  8. 　前記トマト果実由来の非水溶性成分は８０℃以上の温度に加熱乾燥されていないものである請求項１～７のいずれか一項に記載の飲食品。 The food or drink according to any one of claims 1 to 7, wherein the water-insoluble component derived from the tomato fruit is not heated and dried at a temperature of 80 ° C or higher.
  9. 　請求項１～７のいずれか一項に記載の飲食品の血中アルコール濃度低減剤としての使用。 Use of the food or drink according to any one of claims 1 to 7 as a blood alcohol concentration reducing agent.
  10. 　請求項１～７のいずれか一項に記載の飲食品の酒酔い軽減剤としての使用。 Use of the food or drink according to any one of claims 1 to 7 as a drunk reducing agent.
  11. 　トマト果実由来の非水溶性成分及び３ｇ／１００ｍｌ以上の濃度でアラニンを含有する血中アルコール濃度低減剤。 A water-insoluble component derived from tomato fruit and a blood alcohol concentration reducing agent containing alanine at a concentration of 3 g / 100 ml or more.
  12. 　トマト果実由来の非水溶性成分及び３ｇ／１００ｍｌ以上の濃度でアラニンを含有する酒酔い軽減剤。 A water-insoluble component derived from tomato fruit and a drunk reducing agent containing alanine at a concentration of 3 g / 100 ml or more.
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