JP2017099321A - Transparent beverage comprising grape seed polyphenol - Google Patents
Transparent beverage comprising grape seed polyphenol Download PDFInfo
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- JP2017099321A JP2017099321A JP2015233984A JP2015233984A JP2017099321A JP 2017099321 A JP2017099321 A JP 2017099321A JP 2015233984 A JP2015233984 A JP 2015233984A JP 2015233984 A JP2015233984 A JP 2015233984A JP 2017099321 A JP2017099321 A JP 2017099321A
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- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 93
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 86
- 235000002532 grape seed extract Nutrition 0.000 claims abstract description 39
- 229940087603 grape seed extract Drugs 0.000 claims abstract description 38
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- MOJZMWJRUKIQGL-WNCKYJNFSA-N Catechin-(4alpha->8)-gallocatechin-(4alpha->8)-catechin Chemical compound C1([C@@H]2[C@@H](O)[C@@H](C3=C(O)C=C(O)C=C3O2)C2=C3O[C@@H]([C@@H](O)[C@@H](C3=C(O)C=C2O)C=2C(O)=CC(O)=C3C[C@@H]([C@H](OC3=2)C=2C=C(O)C(O)=CC=2)O)C=2C=C(O)C(O)=CC=2)=CC=C(O)C(O)=C1 MOJZMWJRUKIQGL-WNCKYJNFSA-N 0.000 description 1
- OEIJRRGCTVHYTH-UHFFFAOYSA-N Favan-3-ol Chemical compound OC1CC2=CC=CC=C2OC1C1=CC=CC=C1 OEIJRRGCTVHYTH-UHFFFAOYSA-N 0.000 description 1
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- Non-Alcoholic Beverages (AREA)
Abstract
Description
本発明は、ぶどう種子ポリフェノールを配合した飲料に関する。 The present invention relates to a beverage containing grape seed polyphenol.
近年、食生活やライフスタイルの変化に伴って生活習慣病が増加している。生活習慣病とは、高血圧症、高脂血症、糖尿病などの疾患に加え、狭心症、心筋梗塞、脳循環障害、悪性腫瘍など生活習慣を改善することによって発病を予防することができると考えられる疾患の総称である。高血圧症、高脂血症、糖尿病などは重複して発症することが多く、合併した場合は互いにその病態を増悪させ、動脈硬化などの続発症を高率に引き起こして予後を悪化させることになる。 In recent years, lifestyle-related diseases have increased along with changes in eating habits and lifestyles. Lifestyle-related diseases are those that can prevent the onset of diseases by improving lifestyle such as angina pectoris, myocardial infarction, cerebral circulation disorder, and malignant tumors in addition to diseases such as hypertension, hyperlipidemia, and diabetes. It is a general term for all possible diseases. Hypertension, hyperlipidemia, diabetes, etc. often occur in duplicate, and when combined, they worsen each other's condition and cause a high rate of sequelae such as arteriosclerosis and worsen the prognosis. .
最近、こういった悪循環の要因の一つに血管の内皮機能の低下が関与していることがわかってきた（非特許文献１参照）。血管内皮機能低下のリスクファクターとして、高血圧、耐糖能異常、高脂血症、閉経後女性、喫煙などが挙げられるが、血管病変の終末的な状態である動脈硬化をきたす前に、その端緒である血管内皮機能低下を発見し、予防することが、生活習慣病を予防する上で非常に重要であると考えられる。特に、慢性的な無症候な病態である血管病変に対しては、長く安全に摂取できる食品による予防がより重要であると考えられ、そのような効果を奏する食品の開発が期待されている。 Recently, it has been found that one of the factors of such vicious circle is related to a decrease in endothelial function of blood vessels (see Non-Patent Document 1). Risk factors for vascular endothelial dysfunction include hypertension, impaired glucose tolerance, hyperlipidemia, postmenopausal women, smoking, etc., but before beginning arteriosclerosis, the terminal state of vascular lesions, The discovery and prevention of certain vascular endothelial dysfunction is considered to be very important in preventing lifestyle-related diseases. In particular, for vascular lesions, which are chronic asymptomatic conditions, it is considered that prevention with foods that can be consumed safely for a long time is more important, and development of foods that exhibit such effects is expected.
一方、ポリフェノールの摂取量が多いほど、循環器疾患の発症が少ないことが明らかにされており、最近の研究では、ココア、チョコレート、ブドウ、ワインなどの主要なポリフェノールとしてプロシアニジンを豊富に含む食品やその素材には、ヒトにおいて血管内皮機能の改善効果が報告されている（非特許文献２〜４参照）。 On the other hand, it has been clarified that the higher the intake of polyphenol, the less the occurrence of cardiovascular disease, and recent research has shown that foods rich in procyanidins as the main polyphenols such as cocoa, chocolate, grapes and wine The material has been reported to improve vascular endothelial function in humans (see Non-Patent Documents 2 to 4).
ぶどう種子由来のポリフェノール（本明細書において、ぶどう種子ポリフェノールということもある）の効果を飲料で享受するには、ぶどう種子ポリフェノールを飲料中に高濃度に配合することが好ましい。しかし、ぶどう種子ポリフェノールを高濃度で含有する飲料は、光照射による劣化に伴って樹脂臭味等の異味が生じることがある。 In order to enjoy the effects of grape seed-derived polyphenol (sometimes referred to herein as grape seed polyphenol) in a beverage, it is preferable to mix the grape seed polyphenol in the beverage at a high concentration. However, beverages containing a high concentration of grape seed polyphenols may have off-flavors such as resin odor due to deterioration due to light irradiation.
本発明の課題は、ぶどう種子ポリフェノールを含有しながらも飲みやすい飲料を提供することにある。 An object of the present invention is to provide a beverage that is easy to drink while containing grape seed polyphenols.
本発明は、ぶどう種子ポリフェノールを含有した飲料において、ぶどう種子ポリフェノールに起因する樹脂臭味等の異味生成を低減する方法を提供することを目的とする。 An object of the present invention is to provide a method of reducing off-flavor generation such as resin odor caused by grape seed polyphenol in a beverage containing grape seed polyphenol.
本発明者らは、上記課題を解決するために鋭意検討した結果、ぶどう種子ポリフェノールを含有した飲料に対し、エタノールとプロピレングリコールとを含有させることにより、ぶどう種子ポリフェノールに起因する好ましくない香味（具体的には、光劣化による樹脂臭味）を改善できることを見出し、本発明を完成するに至った。本発明は、これに限定されるものではないが、以下に関する。
（１）ぶどう種子抽出物と、エタノール及び／又はプロピレングリコールとを含む、飲料。
（２）ぶどう種子抽出物を１〜３００ｍｇ／１００ｍｌ含む、（１）に記載の飲料。
（３）エタノールを０．００５〜１．５重量％含む、（１）又は（２）に記載の飲料。
（４）プロピレングリコールを０．００５〜１．５重量％含む、（１）〜（３）のいずれかに記載の飲料。
（５）ぶどう種子抽出物とエタノール及び／又はプロピレングリコールとの重量比（［ぶどう種子抽出物］／［エタノール］及び／又は［プロピレングリコール］）が１０〜２００００である、（１）〜（４）のいずれか１項に記載の飲料。
（６）プロアントシアニジンを含む、（１）〜（５）のいずれか１項に記載の飲料。
（７）プロアントシアニジンを１〜３００ｍｇ／１００ｍｌ含む、（６）に記載の飲料。
（８）プロアントシアニジンとエタノール及び／又はプロピレングリコールとの重量比（［プロアントシアニジン］／［エタノール］及び／又は［プロピレングリコール］）が１０〜２００００である、（６）又は（７）に記載の飲料。
（９）前記飲料が透明な飲料である、（１）〜（８）のいずれか１項に記載の飲料。
（１０）ぶどう種子抽出物を１〜３００ｍｇ／１００ｍｌ含む飲料の香味を改善する方法であって、エタノール及び／又はプロピレングリコールを配合する工程を含む、前記方法。
As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that a beverage containing grape seed polyphenol contains ethanol and propylene glycol, thereby causing an unfavorable flavor caused by grape seed polyphenol (specifically Specifically, the present inventors have found that the resin odor due to light deterioration can be improved, and have completed the present invention. The present invention is not limited to this, but relates to the following.
(1) A beverage comprising a grape seed extract and ethanol and / or propylene glycol.
(2) The beverage according to (1), comprising 1 to 300 mg / 100 ml of grape seed extract.
(3) The beverage according to (1) or (2), comprising 0.005 to 1.5% by weight of ethanol.
(4) The beverage according to any one of (1) to (3), containing 0.005 to 1.5% by weight of propylene glycol.
(5) The weight ratio of grape seed extract to ethanol and / or propylene glycol ([grape seed extract] / [ethanol] and / or [propylene glycol]) is 10 to 20000, (1) to (4 ) Beverage according to any one of (1).
(6) The beverage according to any one of (1) to (5), comprising proanthocyanidins.
(7) The beverage according to (6), comprising 1 to 300 mg / 100 ml of proanthocyanidins.
(8) The weight ratio of proanthocyanidins to ethanol and / or propylene glycol ([proanthocyanidins] / [ethanol] and / or [propylene glycol]) is 10 to 20000, according to (6) or (7) Beverages.
(9) The beverage according to any one of (1) to (8), wherein the beverage is a transparent beverage.
(10) A method for improving the flavor of a beverage containing 1 to 300 mg / 100 ml of a grape seed extract, the method comprising a step of blending ethanol and / or propylene glycol.
本発明によって、ぶどう種子ポリフェノールを含有していながらも、ぶどう種子ポリフェノールに起因する好ましくない香味（具体的には、光劣化による樹脂臭味）が改善された飲料を提供することができる。 According to the present invention, it is possible to provide a beverage having an improved unfavorable flavor (specifically, a resin odor due to photodegradation) due to grape seed polyphenol while containing grape seed polyphenol.
本発明は、ぶどう種子抽出物と、エタノール及び／又はプロピレングリコールと、を含む飲料である。 The present invention is a beverage comprising a grape seed extract and ethanol and / or propylene glycol.
（ぶどう種子抽出物）
本発明に係る飲料に含有されるぶどう種子抽出物は、乾燥したぶどうの種子から抽出した、ポリフェノールを含有する抽出物をいう。ポリフェノールとは、芳香族炭化水素の２個以上の水素が水酸基で置換された化合物を意味する。本発明に係る飲料に含有されるぶどう種子抽出物は、プロアントシアニジンを約９０重量％含むぶどう種子抽出物が好ましい。
ぶどう種子抽出物の作製方法は特に限定されないが、例えば、乾燥したぶどう種子を５０〜１２０℃、好ましくは７０〜１００℃の水又は食品の製造に許容される溶媒（エタノール等）あるいはその水溶液で抽出して得ることができる。特開昭63-162685号、特開平03-200781号、特開平02-48593号等の公報に記載されている方法によって得られるぶどう種子抽出物であってもよい。使用するぶどう種子の品種としては、ポリフェノールを含んでいるものであれば特に限定されず、例えば、カベルネ・ソービニオン、シラー、ピノ・ノワール、ネッピオーロ、巨峰、マスカット、甲斐路、デラウェア等の種子等が好ましく用いられる。
(Grape seed extract)
The grape seed extract contained in the beverage according to the present invention refers to an extract containing polyphenols extracted from dried grape seeds. Polyphenol means a compound in which two or more hydrogen atoms of an aromatic hydrocarbon are substituted with a hydroxyl group. The grape seed extract contained in the beverage according to the present invention is preferably a grape seed extract containing about 90% by weight of proanthocyanidins.
The method for producing the grape seed extract is not particularly limited. For example, the dried grape seed is treated with water at 50 to 120 ° C., preferably 70 to 100 ° C., a solvent acceptable for food production (such as ethanol) or an aqueous solution thereof. It can be obtained by extraction. It may also be a grape seed extract obtained by the methods described in JP-A 63-162685, JP-A 03-200781, JP-A 02-48593 and the like. Grape seed varieties to be used are not particularly limited as long as they contain polyphenols. For example, seeds such as Cabernet Sauvignon, Syrah, Pinot Noir, Nepiolo, Kyoho, Muscat, Kaiji, Delaware, etc. Preferably used.
また、本発明に用いるぶどう種子抽出物は商業的にも入手できる。商業的に入手可能なぶどう種子抽出物としては、例えば、キッコーマン株式会社の商品名「グラヴィノール」や、インディナ社の商品名「ロイコセレクト」が挙げられる。 The grape seed extract used in the present invention is also commercially available. Commercially available grape seed extracts include, for example, the trade name “Gravinol” from Kikkoman Corporation and the trade name “Leuco Select” from Indina Corporation.
本発明における飲料の、ぶどう種子抽出物の含有量は、特に限定されないが、一の態様において、抽出物乾燥重量で、１〜３００ｍｇ／１００ｍｌであり、好ましくは１０〜１００ｍｇ／１００ｍｌであり、より好ましくは３０〜６０ｍｇ／１００ｍｌである。 The content of the grape seed extract of the beverage in the present invention is not particularly limited, but in one embodiment, the dry weight of the extract is 1 to 300 mg / 100 ml, preferably 10 to 100 mg / 100 ml. Preferably it is 30-60 mg / 100ml.
本発明に係る飲料に含有されるぶどう種子抽出物には、プロアントシアニジンが含まれていることが好ましい。本発明におけるプロアントシアニジンとは、フラバン−３−オール及び／又はフラバン−３，４−ジオールを構成単位とする重合度が２以上の縮重合体からなる化合物群をいう。プロアントシアニジンとしては、ＰＢ１、ＰＢ３、ＰＢ６などの２量体及びプロシアニジンＣ２（Ｃ−Ｃ−Ｃ）の３量体などが知られている。 The grape seed extract contained in the beverage according to the present invention preferably contains proanthocyanidins. The proanthocyanidins in the present invention refer to a compound group consisting of a condensation polymer having a degree of polymerization of 2 or more having flavan-3-ol and / or flavan-3,4-diol as a structural unit. As proanthocyanidins, dimers such as PB1, PB3, and PB6 and trimers of procyanidin C2 (C—C—C) are known.
本発明にかかる飲料の、プロアントシアニジンの好ましい含有量は、特に限定されないが、一の態様において、１〜３００ｍｇ／１００ｍｌであり、好ましくは９〜９０ｍｇ／１００ｍｌであり、より好ましくは２７〜５４ｍｇ／１００ｍｌである。ぶどう種子抽出物のプロアントシアニジンの含有量は、例えば、特開２００６−３８７６３号公報に記載の方法に基づいて測定することができる。特開２００６−３８７６３号公報に記載の方法は、具体的には、プロアントシアニジンを加水分解して生じるアントシアニジン重量を測定し、測定されたアントシアニジン重量に係数2を掛け合わせて該試料中のプロアントシアニジンの総重量とするものである。 The preferred content of proanthocyanidins in the beverage according to the present invention is not particularly limited, but in one embodiment, it is 1 to 300 mg / 100 ml, preferably 9 to 90 mg / 100 ml, more preferably 27 to 54 mg / 100 ml. The content of proanthocyanidins in the grape seed extract can be measured, for example, based on the method described in JP-A-2006-38763. Specifically, the method described in JP-A-2006-38763 measures the anthocyanidin weight generated by hydrolyzing proanthocyanidins, and multiplies the measured anthocyanidin weight by a factor of 2 to produce proanthocyanidins in the sample. The total weight.
（エタノール、プロピレングリコール）
本発明の飲料は、エタノール及び／又はプロピレングリコールを含有する。本発明の飲料におけるエタノール及び／又はプロピレングリコールの含有量は、特に限定されないが、通常０．００５〜１．５重量％であり、好ましくは０．０１〜１重量％、より好ましくは０．０５〜０．５重量％である。
(Ethanol, propylene glycol)
The beverage of the present invention contains ethanol and / or propylene glycol. The content of ethanol and / or propylene glycol in the beverage of the present invention is not particularly limited, but is usually 0.005 to 1.5% by weight, preferably 0.01 to 1% by weight, more preferably 0.05. ~ 0.5 wt%.
本発明の飲料におけるぶどう種子抽出物とエタノール及び／又はプロピレングリコールとの重量比（［ぶどう種子抽出物］／［エタノール］及び／又は［プロピレングリコール］）は、特に限定されないが、通常１０〜２００００であり、好ましくは２０〜１００００、より好ましくは６０〜１２００である。 The weight ratio of the grape seed extract to ethanol and / or propylene glycol ([vine seed extract] / [ethanol] and / or [propylene glycol]) in the beverage of the present invention is not particularly limited, but is usually 10 to 20000. Preferably, it is 20-10000, More preferably, it is 60-1200.
本発明の飲料におけるプロアントシアニジンとエタノール及び／又はプロピレングリコールとの重量比（［プロアントシアニジン］／［エタノール］及び／又は［プロピレングリコール］）は、特に限定されないが、通常１０〜２００００であり、好ましく１８〜９０３０、より好ましくは５４〜１０８４である。 The weight ratio of proanthocyanidins to ethanol and / or propylene glycol ([proanthocyanidins] / [ethanol] and / or [propylene glycol]) in the beverage of the present invention is not particularly limited, but is usually 10 to 20000, preferably It is 18-9030, More preferably, it is 54-1084.
飲料中のエタノール及び/又はプロピレングリコールの含有量は、当業者に公知の高速液体クロマトグラフィー（ＨＰＬＣ）等を利用して測定することができる。 The content of ethanol and / or propylene glycol in the beverage can be measured using high performance liquid chromatography (HPLC) known to those skilled in the art.
本発明は、別の観点からは、ぶどう種子ポリフェノールを、抽出物乾燥重量で、１〜３００ｍｇ／１００ｍｌ含有する飲料において、エタノール及び／又はプロピレングリコールを０．００５〜１．５重量％配合する工程を含む、飲料の香味を改善する方法に関する。 Another aspect of the present invention is a step of blending 0.005 to 1.5% by weight of ethanol and / or propylene glycol in a beverage containing 1 to 300 mg / 100 ml of grape seed polyphenol by dry weight of the extract. And a method for improving the flavor of a beverage.
（飲料）
本発明の飲料における、飲料の種類は特に限定されず、炭酸飲料、非炭酸飲料、アルコール飲料、非アルコール飲料、スポーツ飲料、栄養飲料、機能性飲料、ニアウォーター系飲料などいずれであってもよい。
(Beverage)
The type of beverage in the beverage of the present invention is not particularly limited, and may be any of carbonated beverages, non-carbonated beverages, alcoholic beverages, non-alcoholic beverages, sports beverages, nutritional beverages, functional beverages, near-water beverages, and the like. .
本発明の飲料は、透明な飲料であることが好ましい。「透明な飲料」とは、いわゆるスポーツドリンクのような白濁や、混濁果汁のような濁りがなく、水のように視覚的に透明な飲料であることをいう。飲料の透明度は、例えば、液体の濁度を測定する公知の手法を用いることにより、数値化することができる。例えば、紫外可視分光光度計（ＵＶ−１６００（株式会社島津製作所製）など）を用いて測定した波長６６０ｎｍにおける吸光度が、０．０６以下であるものを「透明」と呼ぶことができる。 The beverage of the present invention is preferably a transparent beverage. The “transparent beverage” means a beverage that is visually transparent like water without white turbidity like so-called sports drinks or turbidity like cloudy juice. The transparency of a beverage can be quantified by using a known method for measuring the turbidity of a liquid, for example. For example, a sample having an absorbance at a wavelength of 660 nm measured using an ultraviolet-visible spectrophotometer (UV-1600 (manufactured by Shimadzu Corporation)) of 0.06 or less can be referred to as “transparent”.
飲料の色は特に限定されず、上述の透明さを保持していれば、有色であってもかまわない。飲料の色は、例えば、物体の色差を測定する公知の手法を用いることによって数値化することができる。例えば、測色色差計（ＺＥ２０００（日本電色工業株式会社製）など）を用いて純水を基準として測定した際の透過光のΔＥ値が３．５以下である場合を「無色」と呼ぶことができる。好ましくは、ΔＥ値は２．３以下である。 The color of the beverage is not particularly limited, and may be colored as long as the above-described transparency is maintained. The color of the beverage can be quantified by using, for example, a known method for measuring the color difference of the object. For example, a case where the ΔE value of transmitted light when measured with a colorimetric color difference meter (ZE2000 (manufactured by Nippon Denshoku Industries Co., Ltd.) using pure water as a reference is 3.5 or less is referred to as “colorless”. be able to. Preferably, the ΔE value is 2.3 or less.
本発明の飲料は、上記に示した各種成分のほか、飲料の種類に応じて、各種添加剤等が配合されていてもよい。各種添加剤としては、例えば、上記以外の糖類等の甘味料、酸味料、香料、ビタミン、色素類、酸化防止剤、乳化剤、保存料、エキス類、食物繊維、ｐＨ調整剤、品質安定剤等が挙げられる。 The beverage of the present invention may contain various additives in addition to the various components described above, depending on the type of beverage. Examples of various additives include sweeteners such as saccharides other than those described above, acidulants, fragrances, vitamins, pigments, antioxidants, emulsifiers, preservatives, extracts, dietary fiber, pH adjusters, quality stabilizers, etc. Is mentioned.
本発明の飲料は、上述した成分を適宜配合することにより製造することができる。また、本発明の飲料は、必要に応じて殺菌等の工程を経て、容器詰め飲料とされる。例えば、飲料を容器に充填した後に加熱殺菌等を行う方法や、飲料を殺菌してから無菌環境下で容器に充填する方法により、殺菌された容器詰め飲料を製造することができる。 The beverage of the present invention can be produced by appropriately blending the components described above. Moreover, the drink of this invention is made into a container stuffed drink through processes, such as sterilization, as needed. For example, a sterilized container-packed beverage can be produced by a method of performing heat sterilization after the beverage is filled in the container, or a method of sterilizing the beverage and then filling the container in an aseptic environment.
容器の種類は特に限定されず、ＰＥＴボトル、缶、瓶、紙パックなどを挙げることができる。なかでも、無色透明な容器、例えばＰＥＴボトルや瓶は、容器中の飲料の色味が外部から視認しやすく、飲料が透明であればその外観を容器詰めの状態で確認できることから、好ましいといえる。 The kind of container is not particularly limited, and examples thereof include PET bottles, cans, bottles, paper packs, and the like. Among these, colorless and transparent containers such as PET bottles and bottles are preferable because the color of the beverage in the container is easily visible from the outside, and if the beverage is transparent, its appearance can be confirmed in a packed state. .
以下、実験例及び実施例を示して本発明の詳細を具体的に説明するが、本発明はこれに限定されるものではない。また、本明細書において、特に記載しない限り、数値範囲はその端点を含むものとして記載される。 Hereinafter, although an experiment example and an Example are shown and the detail of this invention is demonstrated concretely, this invention is not limited to this. In this specification, unless otherwise specified, numerical ranges are described as including the end points.
（１）エタノール添加の検討
ぶどう種子抽出物として、ロイコセレクト（プロアントシアニジン含有量約９０.３重量％、インディナ社製）を用いて、評価用の飲料（サンプル）を作製した。具体的には、下表に記載の含有量となるようにぶどう種子抽出物、エタノールを水に溶解して、合計１００ｍＬの各飲料を調製した。その後、各飲料を無色透明のＰＥＴ容器に充填し、７．５ｋＷ スーパーキセノンウェザーメーター（スガ試験機株式会社製)を用いて180Wh/m2で２時間20分照射の紫外線を照射した。
(1) Examination of ethanol addition A beverage (sample) for evaluation was prepared using Leuco Select (proanthocyanidin content of about 90.3 wt%, manufactured by Indina) as a grape seed extract. Specifically, grape seed extract and ethanol were dissolved in water so as to have the contents shown in the following table, and a total of 100 mL of each beverage was prepared. Thereafter, each beverage was filled in a colorless and transparent PET container, and irradiated with ultraviolet rays irradiated at 180 Wh / m 2 for 2 hours and 20 minutes using a 7.5 kW super xenon weather meter (manufactured by Suga Test Instruments Co., Ltd.).
用いたロイコセレクトに含まれるプロアントシアニジンオリゴマーの重合度数分布を、ゲル浸透クロマトグラフィーにより解析した。解析条件は、以下のとおりである。
カラム：TSK-GEL toyopearl HW-40F (2.5 ×95cm, 東ソー)
溶離液：テトラヒドロフラン
カラム温度：25℃±1
流速：1.0ml/分
インジェクション：10μｌ
検出方法：UV 280nm
内部標準液：移動相中、0.3mg/mlのブチル化ヒドロキシトルエン
標準液A：内部標準液中、1.0ｍｇ/ｍｌのぶどう種子由来のプロアントシアニジン
標準液B：内部標準液中、0.2ｍｇ/ｍｌのカテキン
試験溶液：内部標準液中、1.0mg/mlのロイコセレクト
移動相：テトラヒドロフランと臭化リチウム水溶液（1mg/ml）の混合液(95:5)
以下の計算式でロイコセレクトのプロアントシアニジン含有率を算出したところ、90.3重量％であった。
（Ru/Rs）×(Cs/Cu)×100
Ru：プロアントシアニジンの試験溶液からの内部標準に対するピーク応答量
Rs：プロアントシアニジンの標準液Aの内部標準に対するピーク応答量
Cs：標準溶液A中のプロアントシアニジン濃度（mg/ml）
Cu:サンプル溶液中の試験サンプル濃度（mg/ml）
The polymerization frequency distribution of the proanthocyanidin oligomer contained in the leuco select used was analyzed by gel permeation chromatography. The analysis conditions are as follows.
Column: TSK-GEL toyopearl HW-40F (2.5 × 95cm, Tosoh)
Eluent: Tetrahydrofuran Column temperature: 25 ° C ± 1
Flow rate: 1.0 ml / min Injection: 10 μl
Detection method: UV 280nm
Internal standard solution: 0.3 mg / ml butylated hydroxytoluene standard solution in mobile phase A: internal standard solution, 1.0 mg / ml grape seed-derived proanthocyanidin standard solution B: 0.2 mg / ml in internal standard solution Catechin test solution: 1.0 mg / ml leucoselect mobile phase in internal standard solution: mixture of tetrahydrofuran and lithium bromide aqueous solution (1 mg / ml) (95: 5)
When the proanthocyanidin content of leuco select was calculated using the following formula, it was 90.3% by weight.
(Ru / Rs) x (Cs / Cu) x 100
Ru: Peak response to internal standard from proanthocyanidin test solution
Rs: Peak response of proanthocyanidin standard solution A to internal standard
Cs: Proanthocyanidin concentration in standard solution A (mg / ml)
Cu: Test sample concentration in the sample solution (mg / ml)
紫外線照射後の各サンプルについて、十分に訓練を受けた３名の専門パネリストにより、官能評価を行った。評価を行った際の各飲料の温度は約２０℃とした。香味については、樹脂様の味の観点から主に評価した。具体的には、下記の通りとした。
１点：樹脂様の味わいが強い、又はアルコールが強すぎる。
２点：樹脂様の味わいを感じる、又はアルコールを感じる。
３点：樹脂様の味わいをやや感じる、又はアルコールの味わいをやや感じる。
４点：樹脂様の味わいをほぼ感じない。
５点：樹脂様の味わいを感じない。
Each sample after the ultraviolet irradiation was subjected to sensory evaluation by three specialized panelists who were fully trained. The temperature of each beverage at the time of evaluation was about 20 ° C. The flavor was mainly evaluated from the viewpoint of resin-like taste. Specifically, it was as follows.
1 point: Resin-like taste is strong or alcohol is too strong.
2 points: Resin-like taste or alcohol.
3 points: Slightly feel the resin-like taste or slightly taste the taste of alcohol.
4 points: Almost no resin-like taste.
5 points: Does not feel a resin-like taste.
その結果を下表に示す。ぶどう種子抽出物を１０ｍｇ／１００ｍＬ以上含む飲料に関しては、エタノールを０．０１重量％以上加えると樹脂様の味わいを感じないものが多く見られた。特にエタノールを０．０１〜０．５重量％加えた場合は、香味の改善について顕著な効果が見られた。また、ぶどう種子抽出物を１００ｍｇ／１００ｍＬ含む飲料でも、エタノールを加えることによって樹脂様の味わいの改善効果が見られた。このようにエタノールは、ぶどう種子抽出物の低濃度領域では香味改善作用を十分に発揮し、ぶどう種子抽出物の高濃度領域でもその効果は得られることがわかった。 The results are shown in the table below. Regarding beverages containing 10 mg / 100 mL or more of grape seed extract, many beverages that did not feel a resin-like taste when ethanol was added in an amount of 0.01 wt% or more were observed. In particular, when ethanol was added in an amount of 0.01 to 0.5% by weight, a remarkable effect was seen in improving the flavor. In addition, even in a beverage containing 100 mg / 100 mL of grape seed extract, the effect of improving the resin-like taste was seen by adding ethanol. Thus, it was found that ethanol sufficiently exerted the flavor improving action in the low concentration region of the grape seed extract, and that the effect could be obtained even in the high concentration region of the grape seed extract.
（２）プロピレングリコール添加の検討
ぶどう種子抽出物として、上記のロイコセレクトを用いて、評価用の飲料（サンプル）を作製した。具体的には、下表に記載の含有量となるようにぶどう種子抽出物、プロピレングリコールを水に溶解して、合計１００ｍＬの各飲料を調製した。その後、各飲料を無色透明のＰＥＴ容器に充填し、７．５ｋＷ スーパーキセノンウェザーメーター（スガ試験機株式会社製)を用いて180Wh/m2で２時間20分照射の紫外線を照射した。
(2) Examination of addition of propylene glycol A beverage (sample) for evaluation was prepared using the above leuco select as a grape seed extract. Specifically, grape seed extract and propylene glycol were dissolved in water so as to have the contents shown in the following table, to prepare a total of 100 mL of each beverage. Thereafter, each beverage was filled in a colorless and transparent PET container, and irradiated with ultraviolet rays irradiated at 180 Wh / m 2 for 2 hours and 20 minutes using a 7.5 kW super xenon weather meter (manufactured by Suga Test Instruments Co., Ltd.).
紫外線照射後の各サンプルについて、十分に訓練を受けた３名の専門パネリストにより、樹脂様の味の観点から香味の官能評価を以下の基準により評価した。評価を行った際の各飲料の温度は約２０℃とした。香味については、樹脂様の味の観点から主に評価した。具体的には、下記の通りとした。
１点：樹脂様の味わいが強い、又はアルコールが強すぎる。
２点：樹脂様の味わいを感じる、又はアルコールを感じる。
３点：樹脂様の味わいをやや感じる、又はアルコールの味わいをやや感じる。
４点：樹脂様の味わいをほぼ感じない。
５点：樹脂様の味わいを感じない。
About each sample after ultraviolet irradiation, the sensory evaluation of the flavor was evaluated by the following references | standards from the viewpoint of resin-like taste by three expert panelists who received the training fully. The temperature of each beverage at the time of evaluation was about 20 ° C. The flavor was mainly evaluated from the viewpoint of resin-like taste. Specifically, it was as follows.
1 point: Resin-like taste is strong or alcohol is too strong.
2 points: Resin-like taste or alcohol.
3 points: Slightly feel the resin-like taste or slightly taste the taste of alcohol.
4 points: Almost no resin-like taste.
5 points: Does not feel a resin-like taste.
その結果を下表に示す。ぶどう種子抽出物を１０ｍｇ／１００ｍＬ以上含む飲料に関しては、エタノールを０．０１重量％以上加えると樹脂様の味わいを感じないものが多く見られた。特にエタノールを０．０１〜０．５重量％加えた場合は、香味の改善について顕著な効果が見られた。また、ぶどう種子抽出物を１００ｍｇ／１００ｍＬ含む飲料でも、エタノールを加えることによって樹脂様の味わいの改善効果が見られた。このようにエタノールは、ぶどう種子抽出物の低濃度領域では香味改善作用を十分に発揮し、ぶどう種子抽出物の高濃度領域でもその効果は得られることがわかった。 The results are shown in the table below. Regarding beverages containing 10 mg / 100 mL or more of grape seed extract, many beverages that did not feel a resin-like taste when ethanol was added in an amount of 0.01 wt% or more were observed. In particular, when ethanol was added in an amount of 0.01 to 0.5% by weight, a remarkable effect was seen in improving the flavor. In addition, even in a beverage containing 100 mg / 100 mL of grape seed extract, the effect of improving the resin-like taste was seen by adding ethanol. Thus, it was found that ethanol sufficiently exerted the flavor improving action in the low concentration region of the grape seed extract, and that the effect could be obtained even in the high concentration region of the grape seed extract.
Claims (10)
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| JP2015233984A JP6643879B2 (en) | 2015-11-30 | 2015-11-30 | Transparent beverage containing grape seed polyphenol |
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