JP5285194B1 - 飲食品 - Google Patents
飲食品 Download PDFInfo
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- JP5285194B1 JP5285194B1 JP2013089489A JP2013089489A JP5285194B1 JP 5285194 B1 JP5285194 B1 JP 5285194B1 JP 2013089489 A JP2013089489 A JP 2013089489A JP 2013089489 A JP2013089489 A JP 2013089489A JP 5285194 B1 JP5285194 B1 JP 5285194B1
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- JP
- Japan
- Prior art keywords
- food
- piceatannol
- mass
- vinegar
- drink
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- CDRPUGZCRXZLFL-OWOJBTEDSA-N piceatannol Chemical compound OC1=CC(O)=CC(\C=C\C=2C=C(O)C(O)=CC=2)=C1 CDRPUGZCRXZLFL-OWOJBTEDSA-N 0.000 claims abstract description 77
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 54
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- Nutrition Science (AREA)
- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
- General Preparation And Processing Of Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
- Non-Alcoholic Beverages (AREA)
- Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
Abstract
【解決手段】この飲食品は、ピセアタンノールを含有する植物由来の抽出物と、食酢とを含有し、ピセアタンノール1質量部に対して、酢酸を4〜1000質量部含有する。抽出物は、パッションフルーツの種子由来の抽出物であることが好ましい。
【選択図】なし
Description
[HPLC条件]
・カラム:Mightysil RP-18 GP250-10 径10mm、長さ250mm(関東化学株式会社製)
・カラム温度:40℃
・溶出条件:流速3ml/min、0%メタノール→30%メタノール(10min)
・UV検出:280nm
なお、パッションフルーツの種子以外の植物の場合においても、同様の操作でピセアタンノールを抽出できる。
パッションフルーツの種子をフリーズドライして粉砕し、80%含水エタノールで抽出した。遠心後その上清をとり、エバポレートで濃縮し、フリーズドライして粉末エキスにした。
得られた粉末エキスとリンゴ酢とを水に溶解して、ピセアタンノール濃度0.01質量%の水溶液を調製した。また、リンゴ酢の替わりに、小麦、米、コーンを原料として醸造した穀物酢(ミツカン製)、ブドウ酢又はスクラロースを添加して、ピセアタンノール濃度0.01質量%の水溶液を調製した。
試験例1の抽出物と、リンゴ酢とを水に溶解し、ピセアタンノール濃度0.002〜0.05質量%、酢酸濃度0.2質量%の水溶液を調製した。水溶液の臭い、味、外観を、試験例1と同様にして評価した。結果を表5にまとめて記す。
表6に示す原料を混合溶解した後、90℃まで加熱した。次いで、容器に充填し、冷却して液体飲料(ピセアタンノール濃度0.012質量%、酢酸濃度0.4質量%)を得た。この液体飲料は、ピセアタンノール由来の臭いや味がマスキングされていた。
表7に示す原料を混合し、粉体飲料(ピセアタンノール濃度0.15質量%、酢酸濃度1.8質量%)を得た。この粉体飲料を、水に10倍希釈で溶解させて飲食したところ、ピセアタンノール由来の臭いや味がマスキングされていた。
表8に示す配合のゲル化剤原料を約30質量部の水に分散させ、90℃に加熱した。また、表8に示す配合のベース原料を約60質量部の水に溶解させたものを別途調整した。これらを混合しながら95℃に昇温させ溶解し、100質量部に補正した後、容器に充填後、速やかに冷却して、ゼリー組成物(ピセアタンノール濃度0.012質量%、酢酸濃度0.4質量%)を得た。このゼリー組成物は、ピセアタンノール由来の臭いや味がマスキングされていた。
Claims (6)
- ピセアタンノールを含有する植物由来の抽出物と、食酢とを含有し、ピセアタンノール1質量部に対して、酢酸を4〜1000質量部含有することを特徴とする飲食品。
- 前記抽出物が、パッションフルーツの種子由来の抽出物である請求項1に記載の飲食品。
- 前記飲食品が、ピセアタンノールを固形分中に0.003〜5質量%含有する請求項1又は2に記載の飲食品。
- 前記飲食品が、液体飲料又はゲル状飲食品であって、前記食酢が、リンゴ酢である請求項1〜3のいずれか1項に記載の飲食品。
- 前記飲食品が、液体飲料又はゲル状飲食品であって、透明果汁を含有する請求項1〜4のいずれか1項に記載の飲食品。
- 更に、スクラロース、エリスリトール、シトルリン、ドライトマト抽出物、環状オリゴ糖から選ばれる1種以上を含有する請求項1〜5のいずれか1項に記載の飲食品。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN103948119A (zh) * | 2014-03-19 | 2014-07-30 | 桂玉平 | 一种瘦身健体果醋饮料及其加工方法 |
CN105724996A (zh) * | 2016-04-14 | 2016-07-06 | 镇江市恒康调味品厂 | 一种果醋饮料及其制备方法 |
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EP3120838A1 (en) * | 2015-07-20 | 2017-01-25 | Opterion Health AG | Aqueous solution comprising a polyphenol |
JP6723703B2 (ja) * | 2015-08-06 | 2020-07-15 | ポッカサッポロフード&ビバレッジ株式会社 | 酢酸含有飲料 |
JP6552097B2 (ja) * | 2015-08-07 | 2019-07-31 | 森永製菓株式会社 | 飲食品の苦味改善剤、飲食品の苦味改善方法、及び飲食用組成物 |
JP6625417B2 (ja) * | 2015-12-01 | 2019-12-25 | 森永製菓株式会社 | 飲食品の油味改善剤、飲食品の油味改善方法、及び飲食用組成物 |
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JP2008099677A (ja) * | 2006-09-22 | 2008-05-01 | Sanei Gen Ffi Inc | ポリフェノール含有組成物及び渋味又は収斂味を抑制する方法 |
WO2010113315A1 (ja) * | 2009-04-03 | 2010-10-07 | 森永製菓株式会社 | ピセアタンノール含有組成物及びピセアタンノール含有組成物の製造方法 |
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JP2008099677A (ja) * | 2006-09-22 | 2008-05-01 | Sanei Gen Ffi Inc | ポリフェノール含有組成物及び渋味又は収斂味を抑制する方法 |
WO2010113315A1 (ja) * | 2009-04-03 | 2010-10-07 | 森永製菓株式会社 | ピセアタンノール含有組成物及びピセアタンノール含有組成物の製造方法 |
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Publication number | Priority date | Publication date | Assignee | Title |
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CN103948119A (zh) * | 2014-03-19 | 2014-07-30 | 桂玉平 | 一种瘦身健体果醋饮料及其加工方法 |
CN103948119B (zh) * | 2014-03-19 | 2015-04-22 | 桂玉平 | 一种瘦身健体果醋饮料及其加工方法 |
CN105724996A (zh) * | 2016-04-14 | 2016-07-06 | 镇江市恒康调味品厂 | 一种果醋饮料及其制备方法 |
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