Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B70/00—Preservation of non-alcoholic beverages
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients

Definitions

• the present invention relates to a packaged asparagus-containing beverage.
• the present invention also relates to a method for producing a packaged asparagus-containing beverage.
• the present invention further relates to a method for improving the storage stability of asparagus in a packaged asparagus-containing beverage.
• Rooibos (Aspalatus linearis) is a plant belonging to the genus Asparatus of the subfamily Papilionoideae, which grows naturally in South Africa, and the beverage using its dried leaves is drunk as rooibos tea (Rooibos tea).
• Rooibos tea is produced by a method including a fermentation step of cutting harvested rooibos tea leaves and then irradiating them with sunlight or hot air, and it is known that the leaves turn reddish brown by fermentation.
• Non-Patent Document 1 shows that the flavonoid content in green rooibos tea is higher than that in fermented rooibos.
• Aspalathin (IUPAC name: 2', 3,4,4', 6'-Pentahydroxy-3-C- ⁇ -D-glucoppyranosyldihydrochalcone) has been reported as a typical flavonoid contained in green rooibos tea.
• Aspalathin is a flavonoid represented by the structural formula C 21 H 24 O 11 and is classified as dihydrochalcone. Since aspalatin is reduced by fermentation in the manufacturing process of rooibos tea, the amount contained in normal rooibos tea that is not non-fermented (unfermented) is very small (Non-Patent Document 1).
• Patent Document 1 discloses that aspalathin has xanthine oxidase inhibitory activity, which is an enzyme involved in uric acid synthesis, and as a result, is effective in preventing hyperuricemia and gout.
• an asparagus-containing extract (20% asparagus content) produced from unfermented Louis Boss tea is ingested in a test targeting humans who ingest 250 mg (corresponding to 50 mg of asparagus) daily for a long period of time. A decreasing tendency is observed in the uric acid level before and after. Beverages are not specified as the form of asparagus intake in the document.
• Patent Document 2 reports that asparagus exhibits an insulin secretagogue-promoting action related to blood glucose control and a glucose uptake-promoting action into tissues.
• Non-Patent Document 2 shows that aspalatin activates AMP-activated protein kinase (AMPK), which regulates glucose and lipid metabolism, and improves glucose metabolism in diabetic model mice.
• AMPK AMP-activated protein kinase
• Patent Document 3 discloses a packaged beverage containing a non-polymerized catechin, starch, and a rooibos extract.
• rooibos tea leaves on the market are often produced through a fermentation process, and the content of aspalathin contained in the rooibos extract is considered to be extremely small.
• Patent Document 4 discloses a product containing a solid derived from rooibos and at least 50 mg of catechins, but for the same reason, the content of asparagus contained in the solid derived from rooibos is considered to be extremely small.
• Patent Documents 1 to 4 and Non-Patent Documents 1 and 2 do not study a method for improving the storage stability of asparagus in a packaged beverage.
• the present inventors have found that in a packaged beverage in which a beverage containing asparagus is filled in a container, the packaged beverage contains tryptophan, and the concentration of tryptophan in the packaged beverage. It was found that it is possible to enhance the stability of asparagus when the amount is 50 ppm or more. From the chemical structure of aspalathin, it was difficult to infer the optimum concentration of tryptophan in order to enhance its storage stability, and detailed examination was required. In the existing rooibos tea, tryptophan is not contained or is contained in a trace amount, and it is difficult to enhance the stability of asparagus by using only rooibos tea.
• the present invention relates to the following packaged asparagus-containing beverages, a method for producing the same, and a method for improving the storage stability of asparagus in the packaged asparagus-containing beverages.
• [3] The packaged asparagus-containing beverage according to the above [1] or [2], wherein the container is a can, a bottle, a retort pouch, or a PET bottle.
• [4] The packaged asparagus-containing beverage according to any one of the above [1] to [3], wherein the container is a PET bottle.
• a method for producing a packaged asparagus-containing beverage which comprises a step of preparing an asparagus-containing beverage.
• the present invention it is possible to provide a packaged asparagus-containing beverage having excellent storage stability of asparagus and a method for producing the same. Further, according to the present invention, it is possible to provide a method for improving the storage stability of asparagus in a packaged asparagus-containing beverage.
• the packaged asparagus-containing beverage of the present invention is a packaged beverage in which an asparagus-containing beverage is filled in a container, and the asparagus-containing beverage contains tryptophan and asparagus and has a tryptophan concentration of 50 ppm or more. Yes, the concentration of asparagus is 25 ppm or more.
• ppm means ppm of weight / volume (w / v), and 1 ppm corresponds to 1 mg / L.
• the asparagus-containing beverage is filled in a container and usually sealed.
• the concentration of asparagus in the packaged asparagus-containing beverage decreases with time.
• the asparagus-containing beverage contains tryptophan and asparagus, and the concentration of tryptophan in the asparagus-containing beverage is 50 ppm or more and the concentration of asparagus is 25 ppm or more. It is possible to suppress a decrease in chin concentration (decrease in asparagus).
• tryptophan is a general term for L-tryptophan, D-tryptophan, DL-tryptophan and salts thereof, and at least one of them may be used, or two or more of them may be used.
• the salt may be any salt that can be used for food and drink. Among them, L-tryptophan or a salt thereof is preferable, and L-tryptophan is more preferable.
• L-tryptophan, D-tryptophan and DL-tryptophan are one of the essential amino acids in humans and are known to be metabolized to serotonin and melatonin in vivo.
• the origin and production method of tryptophan are not particularly limited, and may be a naturally derived product, a chemically synthesized product, may be produced by a fermentation method or an enzymatic method, and may be a food additive.
• Tryptophan is meat, fish, beans, seeds, nuts, buckwheat, white rice, bananas, soymilk, matcha and dairy products (raw milk, milk, non-fat milk powder, adjusted milk powder (milk powder), brick milk, yogurt, cheese, butter, cream, It is abundant in milk fat, casein, whey, etc.). Therefore, as naturally derived products, powders, pastes, purees (referred to as crushed processed products) prepared by using a crusher or the like, as well as extracts and refined products thereof can be used.
• plants and dairy products containing tryptophan, crushed processed products and extracts thereof, and refined products are preferable.
• the extraction method and extraction conditions are not particularly limited, known methods can be adopted, and the purification method is not particularly limited.
• asparagus-containing beverage may be prepared by adding asparagus to the beverage containing tryptophan.
• the concentration of tryptophan in the asparagus-containing beverage may be 50 ppm or more. When the concentration of tryptophan in the asparagus-containing beverage is 50 ppm or more, the storage stability of asparagus in the beverage is good.
• the concentration of tryptophan in the asparagus-containing beverage is preferably 100 ppm or more, more preferably 150 ppm or more, still more preferably 200 ppm or more, and particularly preferably 400 ppm or more. This is because controlling the concentration of tryptophan within the above range enhances the storage stability of asparagus in a packaged beverage.
• the upper limit of the concentration of tryptophan in the asparagus-containing beverage is not particularly limited.
• the concentration of tryptophan in the asparagus-containing beverage is preferably 15,000 ppm or less from the viewpoint of the eating performance of the commercially available beverage.
• the upper limit of the concentration of tryptophan in the asparagus-containing beverage is more preferably 11400 ppm or less, further preferably 1590 ppm or less, and most preferably 530 ppm or less.
• the concentration of tryptophan in the asparagus-containing beverage is preferably 50 to 15000 ppm, more preferably 100 to 11400 ppm, further preferably 150 to 1590 ppm, particularly preferably 200 to 530 ppm, and most preferably 400 to 530 ppm.
• the concentration of tryptophan in a beverage can be measured, for example, by high performance liquid chromatography (HPLC).
• HPLC high performance liquid chromatography
• the tryptophan concentration can be calculated as the total value of the L-tryptophan concentration, the D-tryptophan concentration and the DL-tryptophan concentration.
• the origin and production method of asparagus used in the present invention are not particularly limited.
• the asparagus may be a synthetic product or may be extracted from a plant containing asparagus.
• Examples of the plant containing aspalathin include rooibos (Asparatus linearis), which is a plant of the subfamily Papilionoideae.
• rooibos Cape gorses linearis
• green rooibos which is characterized by being unfermented (unfermented) is particularly preferable.
• Asparagus may be included in the beverage, for example, in the form of a green rooibos extract. Asparagus can also be a commercially available product.
• the concentration of asparagus in the asparagus-containing beverage may be 25 ppm or more, preferably 70 ppm or more, and more preferably 110 ppm or more.
• the concentration of asparagus in the asparagus-containing beverage is preferably 300 ppm or less, more preferably 280 ppm or less.
• the concentration range of asparagus in the asparagus-containing beverage is preferably 25 to 300 ppm, more preferably 70 to 300 ppm, further preferably 110 to 300 ppm, and particularly preferably 110 to 280 ppm.
• the concentration of asparagus is 263 ppm. Is calculated. From the viewpoint of flavor design and raw material cost, it is desirable that the amount of asparagus is not excessive, so that the concentration range is preferable.
• the daily intake of asparagus is preferably 104 mg or less per 60 kg of body weight for humans (adults) (Trace Nutrients Research (2017) 34: 74-77).
• the green rooibos extract 520 mg (asparagus content 20% or more) shown as the intake in the above document contains 104 mg or more of asparagus, which is the highest reported intake of asparagus in humans. Because it is a dose.
• the packaged asparagus-containing beverage of the present invention may contain asparagus in an amount within the above range during the daily intake. More preferably, the daily intake of asparagus is 50 mg or more per 60 kg of body weight in the case of humans (adults).
• the daily intake of asparagus of 50 mg is an amount whose effectiveness has been reported by long-term intake in humans (Patent Document 1).
• the content liquid volume of commercially available packaged beverages is often 190 to 2000 mL. For example, when 50 mg of asparagus is added to a packaged beverage having a content of 190 to 2000 mL, the concentration of asparagus is calculated to be 25 to 263 ppm.
• the concentration of aspalathin in the packaged beverage is 263 ppm or more. This can be expected to induce a bioactive function based on aspalathin.
• the concentration of asparagus in the beverage can be measured, for example, by high performance liquid chromatography (HPLC).
• HPLC high performance liquid chromatography
• the pH of the content liquid (asparagus-containing beverage) in the packaged beverage is not particularly limited, but is preferably in the range of pH 7.0 or less, more preferably in the range of pH 5.4 to 6.5, and further.
• the pH is preferably in the range of 5.4 to 6.2, and most preferably in the range of 5.4 to 5.8. This is because by controlling the pH of the asparagus-containing beverage within the above range, the storage stability of asparagus in the packaged asparagus-containing beverage is further enhanced.
• the pH is the pH at 25 ° C. The pH can be measured with a commercially available pH meter.
• the aspalatin-containing beverage in the present invention is a tea-based beverage, coffee beverage, alcoholic beverage, functional beverage, fruit / vegetable-based beverage, dairy beverage, soymilk beverage or flavored water containing aspalathin and tryptophan at the above concentrations.
• tea-based beverages are preferable, and green tea, black tea, crow dragon tea, puer tea, rooibos tea, green rooibos tea, blended tea, herb tea or barley tea are more preferable.
• the aspalatin-containing beverage is particularly preferably green tea beverage, rooibos tea or green rooibos tea.
• the green tea beverage is a beverage containing a green tea extract obtained by extracting from green tea leaves, and is preferably a beverage containing the green tea extract as a main component other than water.
• Rooibos tea is a beverage containing a rooibos extract obtained by extracting from fermented rooibos leaves, and is preferably a beverage containing the rooibos extract as a main component other than water.
• Green rooibos tea is a beverage containing a non-fermented (unfermented) rooibos extract obtained by extracting from non-fermented (unfermented) rooibos leaves. It is preferably a beverage contained as an ingredient.
• the packaged aspalatin-containing beverage of the present invention contains flavors, vitamins, pigments, antioxidants, acidulants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, and quality as long as the effects of the present invention are not impaired. It may contain one kind or two or more kinds of additives such as stabilizers.
• the packaged asparagus-containing beverage preferably contains ascorbic acid and / or a salt thereof.
• the ascorbic acid and / or a salt thereof is preferably L-ascorbic acid (vitamin C).
• the origin and production method of ascorbic acid and / or a salt thereof are not particularly limited, and may be a synthetic product or a plant. Ascorbic acid and / or a salt thereof can also be used as a food additive.
• the salt of ascorbic acid is not particularly limited as long as it is a salt used for food and drink, but is preferably a sodium salt or a potassium salt. Specific examples thereof include sodium ascorbic acid, potassium ascorbic acid, sodium ascorbic acid monophosphate ester, sodium ascorbic acid diphosphate ester, sodium ascorbic acid triphosphate ester, and sodium ascorbic acid-2-sulfate ester. In the present invention, ascorbic acid and / or a salt thereof can be used alone or in combination of two or more.
• the concentration thereof is preferably 50 to 500 ppm in terms of ascorbic acid, more preferably 100 to 500 ppm, ascorbic acid and / or a salt thereof. This is because when the concentration of ascorbic acid is within the above range, the storage stability of ascorbic acid in the packaged ascorbic acid-containing beverage is further enhanced.
• the concentration of ascorbic acid and / or a salt thereof can be measured, for example, by high performance liquid chromatography (HPLC) using L-ascorbic acid as a standard product.
• the asparagus-containing beverage may be, for example, liquid, gel-like, or slurry-like, and may take an appropriate form. It is preferably liquid or gel-like, and more preferably liquid.
• the beverage when the asparagus-containing beverage is liquid, the beverage may be in the form of a straight beverage or a concentrated beverage. Of these, straight beverages are preferred.
• a straight beverage is a beverage that can be drunk as it is without being diluted.
• a concentrated beverage is a beverage that is diluted with a drinking solvent such as water and then drunk.
• the type of container in the packaged beverage is not particularly limited, but is preferably one of a can, a bottle, a retort pouch, and a PET bottle, more preferably a PET bottle, and particularly a hot pack for filling the content liquid at a high temperature. It is particularly preferable that the PET bottle has heat resistance and can be filled.
• the packaged asparagus-containing beverage of the present invention is preferably a packaged beverage in which the asparagus-containing beverage is hot-packed in a PET bottle.
• the present invention is a method for producing a packaged beverage in which an asparagus-containing beverage is filled in a container, which contains tryptophan and asparagus, has a tryptophan concentration of 50 ppm or more, and an asparagus concentration of 25 ppm or more. It also includes a method for producing a packaged asparagus-containing beverage having a step of preparing an asparagus-containing beverage.
• the asparagus-containing beverage and its preferred embodiment can be the same as the packaged asparagus-containing beverage of the present invention.
• the concentration of tryptophan and asparagus in the asparagus-containing beverage is the same as that of the packaged asparagus-containing beverage of the present invention described above.
• Ascorbic acid and / or a salt thereof may be added to the asparagus-containing beverage.
• the pH of the asparagus-containing beverage produced by the production method of the present invention is the same as the above-mentioned suitable range for the packaged asparagus-containing beverage of the present invention.
• the method for preparing the asparagus-containing beverage is not particularly limited, and for example, each component can be blended in the beverage, and the concentration of tryptophan and asparagus can be adjusted as necessary.
• the composition of each component and the adjustment of the concentration may be performed at the same time.
• Tryptophan may be formulated using, for example, an extract or a purified product containing the tryptophan. Asparagus may be blended using, for example, a green rooibos extract containing it.
• the asparagus-containing beverage can be prepared, for example, by mixing a predetermined amount of each component with an aqueous medium (usually water).
• the order in which each component is mixed is not particularly limited. Further, for example, asparagus or the like may be added to a beverage containing tryptophan to prepare an asparagus-containing beverage, or tryptophan may be added to a beverage containing asparagus to prepare an asparagus-containing beverage.
• the production method of the present invention may include a step of filling a container with an asparagus-containing beverage.
• the method of filling the container with the asparagus-containing beverage is not particularly limited and can be selected according to the container or the like, and for example, a hot pack filling method, an aseptic filling method or the like can be adopted. Filling conditions can be appropriately set according to the type of container and the like.
• a packaged asparagus-containing beverage can be obtained.
• a step of filling the head space with nitrogen gas or carbon dioxide gas may be performed.
• heat sterilization may be performed.
• the step of filling the container with the asparagus-containing beverage it is preferable to hot-pack the asparagus-containing beverage into the PET bottle.
• a pre-heated and sterilized aspalatin-containing beverage internal liquid
• a washed and sterilized PET bottle sealed with a sterilized cap
• the PET bottled aspalatin-containing beverage is prepared.
• the method for improving the storage stability of asparagus in a packaged asparagus-containing beverage of the present invention is a method for improving the storage stability of asparagus in a packaged asparagus-containing beverage having an asparagus concentration of 25 ppm or more. Therefore, the step of adding tryptophan to the asparagus-containing beverage is included. In the step of blending tryptophan, tryptophan is blended into the beverage so that the concentration of tryptophan in the asparagus-containing beverage is 50 ppm or more.
• the asparagus-containing beverage and its preferred embodiment can be the same as the packaged asparagus-containing beverage of the present invention.
• the concentration of tryptophan and asparagus in the asparagus-containing beverage is the same as that of the packaged asparagus-containing beverage of the present invention described above.
• ascorbic acid and / or a salt thereof may be blended in the asparagus-containing beverage.
• the pH of the asparagus-containing beverage can be the same as that of the above-mentioned packaged asparagus-containing beverage of the present invention.
• the container and suitable embodiments thereof can also be the same as those of the packaged asparagus-containing beverage of the present invention.
• the filling method or the like the same method or the like as the above-mentioned manufacturing method of the present invention can be adopted.
• the storage stability of the active ingredient in foods and drinks (hereinafter referred to as "product") is evaluated by an accelerated test or the like in which the product is intentionally deteriorated under harsh conditions and the product life is verified. For example, by taking advantage of the fact that chemical reactions become active at high temperatures and accelerating the decomposition of active ingredients by placing the product in a high temperature environment, it is considered that decomposition that occurs over a long period of time proceeds in a short period of time.
• the storage stability of the product containing the active ingredient can be evaluated. In the examples, an accelerated test was carried out under a high temperature condition of 45 ° C. in order to evaluate the storage stability of asparagus in the test solution (beverage).
• the asparagus concentration (mg / L) was measured by HPLC (Waters). Asparagusin, primary resistance standard (Nacalai Tesque Co., Ltd.) was used as the standard product of asparagus. The conditions for measuring the asparagus concentration by HPLC were as shown below.
• Table 1 shows the gradient conditions. The ratio (%) of the A phase and the B phase is v / v%.
• Example 1 ⁇ Evaluation of the effect of various food materials in the test solution on the stability of asparagus> (Example 1, Comparative Examples 1 to 9)
• distilled water prepare (A) a 10 mmol / L aqueous solution of disodium monohydrogen citrate and (B) a 10 mmol / L aqueous solution of trisodium citrate, and adjust the pH with a pH meter (LAQUA, Horiba Seisakusho Co., Ltd.).
• An aqueous solution having a pH of 5.4 was prepared by mixing (A) and (B) while measuring.
• L-ascorbic acid Nacalai Tesque Co., Ltd.
• L-ascorbic acid Nacalai Tesque Co., Ltd.
• B pH
• green rooibos extract powder Teama Biochemical Co., Ltd., containing 20% by weight or more of aspalathin
• the asparagus concentration in each asparagus-containing beverage according to Example 1 and Comparative Examples 1 to 9 was measured by HPLC.
• the asparagus concentration in each asparagus-containing beverage measured on the storage start date (after heating and returning to room temperature) was set to Castart, and the asparagus in each asparagus-containing beverage according to Example 1 and Comparative Examples 2 to 9 after storage.
• the concentration was C 2 week, sample, and the asparagus concentration in the asparagus-containing beverage according to Comparative Example 1 (without addition of food material) after storage was C 2 week, control.
• the asparagus decomposition rate (R control) associated with storage when no food material is added and the asparagus decomposition rate (R sample) associated with storage under each food material addition condition was C 2 week, control.
• Example 2 Comparative Example 10
• An aqueous solution containing L-ascorbic acid (Nacalai Tesque, Inc.) at a concentration of 400 mg / L was prepared using ultrapure water (Milli-Q). Subsequently, while checking the pH of the aqueous solution using a pH meter (LAQUA, manufactured by HORIBA, Ltd.), mix an appropriate amount of water in which a small amount of trisodium citrate dihydrate (Nakalitesk Co., Ltd.) is dissolved. Therefore, the pH was adjusted to 5.4.
• LAQUA manufactured by HORIBA, Ltd.
• Green rooibos extract powder manufactured by Tama Biochemical Co., Ltd., containing 20% by weight or more of asparagus
• a test group (Example 2) in which the obtained aqueous solution was divided into equal amounts and L-tryptophan (Nacalai Tesque Co., Ltd.) was added and mixed so as to have a final concentration of 50 ppm, and a test group in which L-tryptophan was not added (Example 2).
• An asparagus-containing beverage according to Comparative Example 10 was obtained.
• a PET bottle used in a commercially available PET bottle beverage (content capacity 350 mL, manufactured by Gasco) was washed with hydrous ethanol and dried to prepare a PET bottle container. After heat sterilizing each of the obtained asparagus-containing beverages, the beverage is allowed to stand until it reaches room temperature, the prepared PET bottle container is filled with 8 ml of head space (air), the cap is closed, and 45. Stored at ° C for 2 weeks. On the storage start date (after heating and returning to room temperature), the asparagus concentration in each asparagus-containing beverage was measured and used in the later analysis.
• the asparagus concentration in each asparagus-containing beverage according to Example 2 and Comparative Example 10 was measured by HPLC.
• the asparagus concentration in each asparagus-containing beverage measured on the storage start date (after heating and returning to room temperature) is Cstart
• the asparagus concentration in each asparagus-containing beverage according to Example 2 after storage is C 2week, sample.
• the asparagus concentration in the asparagus-containing beverage according to Comparative Example 10 after storage was defined as C 2week, control.
• the asparagus decomposition rate (R sample) associated with storage was calculated and the ratio (R sample / R control) was calculated as a percentage (%), it was 83%. Since the value of 100 ⁇ R sample / R control (%) is smaller than 100%, it is understood that L-tryptophan (final concentration 50 ppm) has an effect of suppressing the decomposition of asparagus, that is, an effect of enhancing the stability of asparagus. confirmed.

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• Non-Alcoholic Beverages (AREA)
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• 2021
  • 2021-12-07 JP JP2022568280A patent/JPWO2022124285A1/ja not_active Withdrawn
  • 2021-12-07 WO PCT/JP2021/044829 patent/WO2022124285A1/ja not_active Ceased
  • 2021-12-09 TW TW110146055A patent/TW202236975A/zh unknown

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