JP6261263B2 - Turmeric extract-containing beverage - Google Patents
Turmeric extract-containing beverage Download PDFInfo
- Publication number
- JP6261263B2 JP6261263B2 JP2013205125A JP2013205125A JP6261263B2 JP 6261263 B2 JP6261263 B2 JP 6261263B2 JP 2013205125 A JP2013205125 A JP 2013205125A JP 2013205125 A JP2013205125 A JP 2013205125A JP 6261263 B2 JP6261263 B2 JP 6261263B2
- Authority
- JP
- Japan
- Prior art keywords
- turmeric
- beverage
- turmeric extract
- bisaclone
- taste
- 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.)
- Active
Links
- 235000013361 beverage Nutrition 0.000 title claims description 55
- 235000020240 turmeric extract Nutrition 0.000 title claims description 51
- 239000008513 turmeric extract Substances 0.000 title claims description 49
- 229940052016 turmeric extract Drugs 0.000 title claims description 49
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 39
- 235000019640 taste Nutrition 0.000 claims description 33
- 239000001569 carbon dioxide Substances 0.000 claims description 16
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 16
- 239000002994 raw material Substances 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 15
- 235000014171 carbonated beverage Nutrition 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 235000003373 curcuma longa Nutrition 0.000 description 47
- 235000003392 Curcuma domestica Nutrition 0.000 description 44
- 235000013976 turmeric Nutrition 0.000 description 44
- 244000008991 Curcuma longa Species 0.000 description 43
- 230000000052 comparative effect Effects 0.000 description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 22
- 238000012360 testing method Methods 0.000 description 17
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 15
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 description 15
- 235000019658 bitter taste Nutrition 0.000 description 13
- 239000000203 mixture Substances 0.000 description 13
- 238000011156 evaluation Methods 0.000 description 12
- 230000001953 sensory effect Effects 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 11
- 239000000243 solution Substances 0.000 description 10
- 206010013911 Dysgeusia Diseases 0.000 description 9
- 241000196324 Embryophyta Species 0.000 description 8
- -1 gingivalene Chemical compound 0.000 description 8
- 235000012754 curcumin Nutrition 0.000 description 7
- 229940109262 curcumin Drugs 0.000 description 7
- 239000004148 curcumin Substances 0.000 description 7
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 description 7
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 6
- 244000163122 Curcuma domestica Species 0.000 description 6
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 6
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 6
- 239000000049 pigment Substances 0.000 description 6
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 4
- 238000000605 extraction Methods 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 238000007865 diluting Methods 0.000 description 3
- 230000035622 drinking Effects 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 235000013402 health food Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 238000004128 high performance liquid chromatography Methods 0.000 description 3
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 3
- 239000003960 organic solvent Substances 0.000 description 3
- 229920000139 polyethylene terephthalate Polymers 0.000 description 3
- 239000005020 polyethylene terephthalate Substances 0.000 description 3
- 239000002904 solvent Substances 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 239000002562 thickening agent Substances 0.000 description 3
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 2
- 229930003427 Vitamin E Natural products 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 2
- CUFNKYGDVFVPHO-UHFFFAOYSA-N azulene Chemical compound C1=CC=CC2=CC=CC2=C1 CUFNKYGDVFVPHO-UHFFFAOYSA-N 0.000 description 2
- 235000015165 citric acid Nutrition 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 2
- 239000000174 gluconic acid Substances 0.000 description 2
- 235000012208 gluconic acid Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 230000003287 optical effect Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 235000002906 tartaric acid Nutrition 0.000 description 2
- 239000011975 tartaric acid Substances 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 235000019165 vitamin E Nutrition 0.000 description 2
- 239000011709 vitamin E Substances 0.000 description 2
- 229940046009 vitamin E Drugs 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- DSSYKIVIOFKYAU-XCBNKYQSSA-N (R)-camphor Chemical compound C1C[C@@]2(C)C(=O)C[C@@H]1C2(C)C DSSYKIVIOFKYAU-XCBNKYQSSA-N 0.000 description 1
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- PVXPPJIGRGXGCY-DJHAAKORSA-N 6-O-alpha-D-glucopyranosyl-alpha-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@](O)(CO)O1 PVXPPJIGRGXGCY-DJHAAKORSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 241000723346 Cinnamomum camphora Species 0.000 description 1
- 235000014375 Curcuma Nutrition 0.000 description 1
- 235000003398 Curcuma aromatica Nutrition 0.000 description 1
- 241000963421 Curcuma kwangsiensis Species 0.000 description 1
- 235000003397 Curcuma kwangsiensis Nutrition 0.000 description 1
- 240000005629 Curcuma phaeocaulis Species 0.000 description 1
- 235000003391 Curcuma phaeocaulis Nutrition 0.000 description 1
- 241000963390 Curcuma wenyujin Species 0.000 description 1
- 235000003394 Curcuma wenyujin Nutrition 0.000 description 1
- 244000164418 Curcuma xanthorrhiza Species 0.000 description 1
- 235000003393 Curcuma xanthorrhiza Nutrition 0.000 description 1
- 240000009138 Curcuma zedoaria Species 0.000 description 1
- 235000003405 Curcuma zedoaria Nutrition 0.000 description 1
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- WEEGYLXZBRQIMU-UHFFFAOYSA-N Eucalyptol Chemical compound C1CC2CCC1(C)OC2(C)C WEEGYLXZBRQIMU-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 229920000569 Gum karaya Polymers 0.000 description 1
- 206010019133 Hangover Diseases 0.000 description 1
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000934878 Sterculia Species 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- FZPYMZUVXJUAQA-ZDUSSCGKSA-N Turmerone Chemical compound CC(C)=CC(=O)C[C@H](C)C1=CCC(C)=CC1 FZPYMZUVXJUAQA-ZDUSSCGKSA-N 0.000 description 1
- FZPYMZUVXJUAQA-UHFFFAOYSA-N Turmerone Natural products CC(C)=CC(=O)CC(C)C1=CCC(C)=CC1 FZPYMZUVXJUAQA-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 241000234299 Zingiberaceae Species 0.000 description 1
- 206010000059 abdominal discomfort Diseases 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 229960004998 acesulfame potassium Drugs 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- XOCANRBEOZQNAQ-KBPBESRZSA-N alpha-turmerone Natural products O=C(/C=C(\C)/C)C[C@H](C)[C@H]1C=CC(C)=CC1 XOCANRBEOZQNAQ-KBPBESRZSA-N 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 229960000846 camphor Drugs 0.000 description 1
- 229930008380 camphor Natural products 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 229960005233 cineole Drugs 0.000 description 1
- RFFOTVCVTJUTAD-UHFFFAOYSA-N cineole Natural products C1CC2(C)CCC1(C(C)C)O2 RFFOTVCVTJUTAD-UHFFFAOYSA-N 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 210000003278 egg shell Anatomy 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 230000000855 fungicidal effect Effects 0.000 description 1
- 239000000417 fungicide Substances 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 229920000591 gum Polymers 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 235000019534 high fructose corn syrup Nutrition 0.000 description 1
- 239000008123 high-intensity sweetener Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229960000367 inositol Drugs 0.000 description 1
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000010494 karaya gum Nutrition 0.000 description 1
- 239000000231 karaya gum Substances 0.000 description 1
- 229940039371 karaya gum Drugs 0.000 description 1
- 239000000832 lactitol Substances 0.000 description 1
- 235000010448 lactitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 description 1
- 229960003451 lactitol Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 206010025482 malaise Diseases 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 239000012046 mixed solvent Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 235000011007 phosphoric acid Nutrition 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- QEVHRUUCFGRFIF-MDEJGZGSSA-N reserpine Chemical compound O([C@H]1[C@@H]([C@H]([C@H]2C[C@@H]3C4=C(C5=CC=C(OC)C=C5N4)CCN3C[C@H]2C1)C(=O)OC)OC)C(=O)C1=CC(OC)=C(OC)C(OC)=C1 QEVHRUUCFGRFIF-MDEJGZGSSA-N 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 229930004725 sesquiterpene Natural products 0.000 description 1
- 150000004354 sesquiterpene derivatives Chemical class 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 235000011044 succinic acid Nutrition 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000000892 thaumatin Substances 0.000 description 1
- 235000010436 thaumatin Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 238000001132 ultrasonic dispersion Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
- 230000002618 waking effect Effects 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Images
Landscapes
- Non-Alcoholic Beverages (AREA)
Description
本発明は、ウコンに由来する不快な呈味／異味が低減されているウコンエキス含有飲料に関する。 The present invention relates to a turmeric extract-containing beverage in which unpleasant taste / taste derived from turmeric is reduced.
ウコン（ショウガ科ウコン，Curcuma longa LINNE）は東南アジアを中心に、世界中の熱帯・亜熱帯地域で栽培されるショウガ科ウコン属の植物である。独特な香気と風味を有することから香辛料として、また生薬として古くから用いられている。最近では、根茎に含まれるクルクミンに抗炎症、抗腫瘍、肝機能改善、悪酔いの防止等のさまざまな効果があることが報告され、ウコン又はその抽出物であるウコンエキスは、健康食品としても注目されている。 Turmeric (Curcuma longa LINNE) is a plant belonging to the genus Turmeric belonging to the ginger family cultivated in tropical and subtropical regions around the world, mainly in Southeast Asia. Since it has a unique aroma and flavor, it has long been used as a spice and as a herbal medicine. Recently, curcumin contained in rhizomes has been reported to have various effects such as anti-inflammatory, anti-tumor, liver function improvement, prevention of sickness, etc. Turmeric or its extract, turmeric extract, has attracted attention as a health food. Has been.
しかしながら、ウコン又はウコンエキスは特有の苦味、後味の残り感、薬っぽさ、ウコンの香り等、喫食に不適な不快な呈味／異味を有することから、摂取しづらいという問題があった。
これまでにウコンに起因する不快な呈味を改善するための方法が開発され報告されている。
However, turmeric or turmeric extract has a problem that it is difficult to ingest because it has an unpleasant taste / taste that is unsuitable for eating, such as peculiar bitterness, a feeling of aftertaste, a medicinal feeling, and a scent of turmeric.
So far, methods for improving the unpleasant taste caused by turmeric have been developed and reported.
特許文献１には、クルクミン原料をシクロデキストリンの存在下で処理してクルクミン包接体を形成すること特徴とする、苦味が低減されたクルクミン水溶液の製造方法が開示されている。
特許文献２には、ウコンに植物性油及びイーストを混合して発酵させることを特徴とするウコンの苦味除去抑制方法が開示されている。
特許文献３には、ウコンの苦味成分を有機溶媒にて抽出することによりウコンの苦味成分を減少させる方法が開示されている。
特許文献４には、ウコンと卵殻膜を含有することを特徴とする、苦味がマスキングされて摂食し易い飲食品が開示されている。
特許文献５には、ウコン抽出物を含む高機能性健康食品と天然物由来の中性リン脂質を混合して高速回転分散処理を行った後に、超音波分散処理又は超高圧ホモジナイザー分散処理を行うことを特徴とする、当該高機能性健康食品の苦味低減化方法が開示されている。
In
特許文献１〜５にみられるように、従来のウコン又はウコンエキスの不快な呈味／異味を低減する方法は、主に、その原因となる成分を除去するか、あるいは新たな成分を加えることにより不快な呈味／異味をマスキングするかの二通りに分けられると考えられる。しかし、前者は少なくとも製造工程の煩雑化を招く点で好ましくなく、後者はその効果が不十分である等の問題を有していた。
As seen in
ウコンエキスを含有する飲料を製造する上では、ウコンエキスの製造工程を煩雑化することなく、比較的容易かつ特殊な原料を用いない方法により不快な呈味／異味を低減することが製造コスト等の観点から好ましいといえる。本発明は、比較的容易かつ特殊な原料を用いない方法でウコンに由来する不快な呈味／異味が低減されたウコンエキス含有飲料を提供することを目的とする。 In manufacturing beverages containing turmeric extract, manufacturing costs can be reduced by not complicating the manufacturing process of turmeric extract and reducing unpleasant taste / taste by a method that is relatively easy and does not use special raw materials. From this point of view, it can be said that it is preferable. An object of the present invention is to provide a turmeric extract-containing beverage with reduced unpleasant taste / taste derived from turmeric by a method that is relatively easy and does not use special raw materials.
本発明者らは検討の結果、ウコンエキスの不快な呈味／異味が炭酸を加えることによって大きく改善されることを見出し、不快な呈味／異味が低減されたウコンエキス含有飲料を製造することに成功した。本発明の要旨は以下のとおりである。 As a result of investigations, the present inventors have found that the unpleasant taste / taste of turmeric extract is greatly improved by adding carbonic acid, and produce a turmeric extract-containing beverage with reduced unpleasant taste / taste. succeeded in. The gist of the present invention is as follows.
[1] 飲料中のビサクロン含量が100gあたり0.15mg〜1.05mgである、ウコンエキスを含有する炭酸飲料。
[2] pHが4.0以下である、[1]に記載の炭酸飲料。
[3] ガス圧が0.6kg/cm2以上である、[1]又は[2]に記載の炭酸飲料。
[4] ウコンエキスを含有し、かつビサクロン含量が100gあたり0.15mg〜1.05mgである原料溶液に炭酸ガスを圧入する工程を含む、ウコンエキス含有炭酸飲料の製造方法。
[5] 炭酸ガスを圧入することを含む、ビサクロン含有ウコンエキス溶液の異味低減方法。
[1] A carbonated beverage containing a turmeric extract, wherein the bisaclone content in the beverage is 0.15 mg to 1.05 mg per 100 g.
[2] The carbonated beverage according to [1], having a pH of 4.0 or less.
[3] The carbonated beverage according to [1] or [2], wherein the gas pressure is 0.6 kg / cm 2 or more.
[4] A method for producing a carbonated beverage containing turmeric extract, comprising a step of pressurizing carbon dioxide into a raw material solution containing a turmeric extract and having a bisaclone content of 0.15 mg to 1.05 mg per 100 g.
[5] A method for reducing the taste of a bisaclone-containing turmeric extract solution, comprising press-fitting carbon dioxide.
本発明により、比較的容易かつ特殊な原料を用いない方法によりウコンに由来する不快な呈味／異味を低減したウコンエキス含有飲料を提供することが可能となる。 According to the present invention, it is possible to provide a turmeric extract-containing beverage in which unpleasant taste / taste derived from turmeric is reduced by a method that is relatively easy and does not use special raw materials.
１．ウコンエキス
ウコンエキスとはショウガ科ウコン属の植物に由来する植物原料より得られる抽出物である。該植物原料としては、ショウガ科ウコン属の植物であるCurcuma longa（ウコン）、Curcuma aromatica、Curcuma zedoaria、Curcuma phaeocaulis、Curcuma kwangsiensis、Curcuma wenyujin、及び／又は、Curcuma xanthorrhizaの根茎等の適当な部位を原型のまま、あるいは適当な寸法又は形状にカットしたもの、あるいは粉砕物の形態にしたものを使用することができる。これらの植物原料は適宜乾燥されたものであってよい。
1. Turmeric extract Turmeric extract is an extract obtained from a plant material derived from a plant belonging to the genus Turmeric genus. As the plant raw material, a suitable part such as Curcuma longa (Curcuma), Curcuma aromatica, Curcuma zedoaria, Curcuma phaeocaulis, Curcuma kwangsiensis, Curcuma wenyujin, and / or Curcuma xanthorrhiza, which is a plant belonging to the genus Turmeric family, is used as a prototype. It can be used as it is, or it can be cut into an appropriate size or shape, or can be used in the form of a pulverized product. These plant materials may be appropriately dried.
ウコンエキスの抽出方法は特に限定されるものではないが、本発明ではウコンに由来する不快な呈味／異味（以下、単に「異味」と称する）を生じさせる成分を除去する等の特別な抽出法を用いる必要はなく、例えば水若しくは親水性有機溶媒又はそれらの混合物である溶媒を用いて植物原料の成分を溶出させることにより抽出を行うことができる。植物原料の成分を溶出させる際には、必要に応じて加熱、攪拌などを行ってもよい。ここで、親水性有機溶媒としては、エタノール、メタノール及びイソプロパノールなどのアルコール、プロピレングリコール、アセトン、アセトニトリルなどが挙げられる。ウコンエキスの抽出に用いる溶媒としては、水若しくはアルコール又はそれらの混合物が好ましい。アルコールとしては特にエタノールが好ましい。水とアルコールを混合した溶媒を用いる場合は、その混合比は特に限定されないが、例えば質量比で水：アルコールが10:90〜90:10の範囲、特に20:80〜50:50の範囲となるようにすることが好ましい。得られたウコンエキスは、必要に応じてさらに加熱又は減圧するなどして抽出溶媒を揮発させてもよい。 The method for extracting the turmeric extract is not particularly limited, but in the present invention, a special extraction such as removing a component that causes an unpleasant taste / taste (hereinafter simply referred to as “taste”) derived from turmeric. There is no need to use a method, and for example, extraction can be performed by eluting the components of the plant raw material using a solvent that is water or a hydrophilic organic solvent or a mixture thereof. When eluting the components of the plant raw material, heating, stirring, or the like may be performed as necessary. Here, examples of the hydrophilic organic solvent include alcohols such as ethanol, methanol and isopropanol, propylene glycol, acetone and acetonitrile. As a solvent used for extraction of turmeric extract, water, alcohol or a mixture thereof is preferable. As the alcohol, ethanol is particularly preferable. When a mixed solvent of water and alcohol is used, the mixing ratio is not particularly limited. For example, the mass ratio of water: alcohol ranges from 10:90 to 90:10, particularly from 20:80 to 50:50. It is preferable to do so. The obtained turmeric extract may further volatilize the extraction solvent by heating or depressurizing as necessary.
本発明の飲料は、ウコンエキスを含有し、飲料中のビサクロン含量が100gあたり0.15mg〜1.05mgであることを特徴とする。ビサクロンとは、ビサボラン型セスキテルペン類に分類される化合物であり、下記の平面構造式を有する化合物又はその塩を意味する。ビサクロンは平面構造式中＊印で示した位置に不斉炭素を有し、そのため数種の光学異性体が存在するが、本明細書におけるビサクロンとはそのいずれの光学異性体も包含する概念である。 The beverage of the present invention contains turmeric extract, and the bisaclone content in the beverage is 0.15 mg to 1.05 mg per 100 g. Bisaclone is a compound classified as a bisaborane-type sesquiterpene, and means a compound having the following planar structural formula or a salt thereof. Bisaclone has an asymmetric carbon at the position indicated by * in the planar structural formula, and therefore there are several kinds of optical isomers. Bisaclone in this specification is a concept that includes any optical isomers. is there.
ビサクロンが含有されるような条件で抽出されたウコンエキス、特にビサクロン含量が0.15質量％以上となるような条件で抽出されたウコンエキスは、ウコンに由来する異味が特に強いことが多い。異味を生じさせる可能性があるウコンに由来する成分としては、ターメロン、ジヒドロターメロン、フェランドレン、シネオール、ジンギベレン、アズレン、カンファー、ビサクロン、クルクミンなどが挙げられる。本発明の飲料で用いるウコンエキスは、そのような異味成分を含有していてもよい。 Turmeric extracts extracted under conditions where bisaclone is contained, particularly turmeric extracts extracted under conditions where the bisaclone content is 0.15% by mass or more often have a particularly strong off-flavor derived from turmeric. Examples of components derived from turmeric that may cause off-flavors include turmerone, dihydroturmerone, ferrandolene, cineole, gingivalene, azulene, camphor, bisaclone, curcumin, and the like. The turmeric extract used in the beverage of the present invention may contain such off-flavor components.
ウコンエキス中のビサクロンの量は、ウコンエキスを酢酸エチルと混合し、遠心分離して得られた上澄み液から酢酸エチルを減圧留去後、アセトニトリルに溶解した液を分析サンプルとして、高速液体クロマトグラフィー（HPLC）に供することにより求めることができる。例えば、HPLCは以下の条件で行うことができる。
・カラム：Thermo ODS HYPERSIL（登録商標）250mm×φ4.6mm（サーモサイエンティフィック社製）
・移動相：65％アセトニトリル（20分）⇒80％アセトニトリル（5分）⇒65％アセトニトリル（10分）
・流量：0.7mL/min
・温度：40℃
・検出波長：242nm
The amount of bisaclone in the turmeric extract is determined by high-performance liquid chromatography using a solution dissolved in acetonitrile after distilling off ethyl acetate from the supernatant obtained by mixing the turmeric extract with ethyl acetate and centrifuging. It can be determined by subjecting to (HPLC). For example, HPLC can be performed under the following conditions.
Column: Thermo ODS HYPERSIL (registered trademark) 250mm x φ4.6mm (manufactured by Thermo Scientific)
・ Mobile phase: 65% acetonitrile (20 minutes) ⇒ 80% acetonitrile (5 minutes) ⇒ 65% acetonitrile (10 minutes)
・ Flow rate: 0.7mL / min
・ Temperature: 40 ℃
・ Detection wavelength: 242nm
本発明の飲料におけるウコンエキスの含有量は特に制限されないが、例えば0.1〜0.7質量％の範囲の量とすることが好ましい。飲料中のビサクロン含量が100gあたり0.15mg〜1.05mgとなる量でウコンエキスを含むのであれば、炭酸により異味を十分に低減させた飲料とすることができる。 Although content of the turmeric extract in the drink of this invention is not restrict | limited in particular, For example, it is preferable to set it as the quantity of the range of 0.1-0.7 mass%. If the turmeric extract is contained in an amount such that the bisaclone content in the beverage is 0.15 mg to 1.05 mg per 100 g, the beverage can be made to have a sufficiently reduced taste with carbonic acid.
２．炭酸
本発明の飲料は、上述したウコンエキスを含有する炭酸飲料である。本明細書において炭酸飲料とは、原料溶液に炭酸ガスを圧入した飲料、あるいは炭酸ガスを圧入した水（すなわち炭酸水）で原料溶液を希釈して得られる飲料を意味する。炭酸飲料は飲用時に口腔内や喉に炭酸ガスの発泡による刺激を与えることによって新たな風味を作り出すものであるが、それは必ずしも風味を改善するというものではなく、原料溶液に含まれる成分によっては風味を悪化させる場合もあるといえる。しかしながら、本発明の飲料においては、ウコンに由来する異味が強いウコンエキスであっても、炭酸と組み合わせることによりその異味、すなわちウコン独特の香り、苦味、土臭さ、後味、薬っぽさなどが大きく改善され、消費者が飲用する際の抵抗感が著しく軽減される。本発明は別の側面において、ウコンエキスを含有し且つビサクロン含量が100gあたり0.15mg〜1.05mgである原料溶液に炭酸ガスを圧入する工程、またはウコンエキスを含有する原料溶液を炭酸水で希釈してビサクロン含量を100gあたり0.15mg〜1.05mgとする工程を含むウコンエキス含有炭酸飲料の製造方法、及び炭酸ガスを圧入する工程または炭酸水で希釈する工程を含む、ビサクロン含有ウコンエキス溶液の異味低減方法にも関する。
2. Carbonated The beverage of the present invention is a carbonated beverage containing the above-described turmeric extract. In this specification, the carbonated beverage means a beverage obtained by pressurizing carbon dioxide gas into a raw material solution, or a beverage obtained by diluting the raw material solution with water in which carbon dioxide gas is injected (that is, carbonated water). Carbonated beverages create a new flavor by stimulating the mouth and throat with the foaming of carbon dioxide gas when drinking, but this does not necessarily improve the flavor, and depending on the ingredients contained in the raw material solution, the flavor It may be said that it may worsen. However, in the beverage of the present invention, even if a turmeric extract having a strong off-flavor derived from turmeric is combined with carbonic acid, its off-flavor, i.e., turmeric peculiar aroma, bitterness, earthy odor, aftertaste, medicinal taste, etc. Greatly improved and significantly reduces resistance when consumers drink. In another aspect of the present invention, the step of injecting carbon dioxide into a raw material solution containing turmeric extract and having a bisaclone content of 0.15 mg to 1.05 mg per 100 g, or diluting the raw material solution containing turmeric extract with carbonated water. The method for producing a turmeric extract-containing carbonated beverage comprising the steps of setting the bisaclone content to 0.15 mg to 1.05 mg per 100 g, and reducing the taste of the bisaclone-containing turmeric extract solution, including the step of injecting carbon dioxide or diluting with carbonated water Also related to the method.
本発明の飲料は、通常、耐圧容器に充填密封した形態で提供する。本発明の飲料における炭酸ガスの量は該容器内におけるガス圧で表すことができる。容器内のガス圧の測定方法は当業者に広く知られており、市販の内圧測定器を用いて測定することができる。本発明の飲料におけるガス圧は、0.6kg/cm2以上、特に0.7kg/cm2以上、とりわけ 0.8kg/cm2以上とすると、十分な異味改善効果が得られるため好ましい。ガス圧の上限値は特に限定されないが、飲用時の刺激が過度にならないためには、5.0kg/cm2以下、特に3.0kg/cm2以下、とりわけ2.0kg/cm2以下、さらには1.2kg/cm2とすることが好ましい。 The beverage of the present invention is usually provided in a form that is filled and sealed in a pressure-resistant container. The amount of carbon dioxide in the beverage of the present invention can be represented by the gas pressure in the container. A method for measuring the gas pressure in the container is widely known to those skilled in the art and can be measured using a commercially available internal pressure measuring device. The gas pressure in the beverage of the present invention is preferably 0.6 kg / cm 2 or more, particularly 0.7 kg / cm 2 or more, particularly 0.8 kg / cm 2 or more, because a sufficient taste improving effect can be obtained. The upper limit of the gas pressure is not particularly limited, but in order to avoid excessive irritation when drinking, it is 5.0 kg / cm 2 or less, particularly 3.0 kg / cm 2 or less, especially 2.0 kg / cm 2 or less, and further 1.2 kg. / cm 2 is preferable.
３．pH値
ウコンに由来する異味はpH値が高いほうが強く感じられる傾向にあるため、本発明の飲料のpH値は4.0以下とすることが好ましい。なお、本明細書におけるpH値は室温20℃で測定された値を意味する。pH値が4.0以下と低い場合には、その酸性度の高さゆえに雑菌等が繁殖しづらく、従って殺菌工程における加熱等に伴うエネルギー消費を抑えることができ、また殺菌工程によるウコンエキスへの負荷を小さくすることができるという利点もある。pH値は4.0未満であるとより好ましい。pH値の下限は特に限定されないが、飲用に適したpH値としては、2.3以上、特に2.9以上、とりわけ3.0以上とすることが好ましい。本発明の飲料のpHは、例えばクエン酸、リンゴ酸、グルコン酸、酒石酸、乳酸、リン酸、又はこれらの塩等の1種又は2種以上を利用して調整することができる。
3. pH value Since the off-flavor derived from turmeric tends to be felt stronger when the pH value is higher, the pH value of the beverage of the present invention is preferably 4.0 or less. In addition, pH value in this specification means the value measured at room temperature 20 degreeC. When the pH value is as low as 4.0 or less, miscellaneous bacteria are difficult to propagate due to its high acidity, so energy consumption accompanying heating in the sterilization process can be suppressed, and the load on the turmeric extract by the sterilization process There is also an advantage that can be reduced. The pH value is more preferably less than 4.0. The lower limit of the pH value is not particularly limited, but the pH value suitable for drinking is preferably 2.3 or more, particularly 2.9 or more, particularly 3.0 or more. The pH of the beverage of the present invention can be adjusted by using one or more of citric acid, malic acid, gluconic acid, tartaric acid, lactic acid, phosphoric acid, or salts thereof.
４．他の成分
本発明の飲料は、ウコンエキスと炭酸以外の他の成分を含んでいてもよい。他の成分としては、例えばウコン色素が挙げられる。ウコン色素は、ウコンの根茎部分を、温時エタノールで、熱時油脂若しくはプロピレングリコールで、又は室温時〜熱時ヘキサン若しくはアセトンで抽出して得られるものであり、このようにして得られたウコン色素は主にクルクミンを含む。本発明の組成物におけるウコン色素の量は一回の経口摂取量当たり、クルクミンが3〜50mg、より好ましくは5〜40mgとなる量のウコン色素が配合されるのが好ましい。
4). Other components The drink of this invention may contain other components other than a turmeric extract and carbonic acid. Examples of other components include turmeric pigments. The turmeric pigment is obtained by extracting the rhizome part of turmeric with hot ethanol, hot oil or propylene glycol, or room temperature to hot hexane or acetone. The pigment mainly contains curcumin. The amount of turmeric pigment in the composition of the present invention is preferably blended with an amount of turmeric pigment that makes
また、本発明の飲料には、飲食品、医薬品などの最終的な形態において許容される成分であって、経口摂取可能な成分を含めることができる。そのような成分としては、甘味料、酸味料、増粘剤、酸化防止剤、ビタミン類、ミネラル類、増粘剤、乳化剤、酸化防止剤などが挙げられる。また、必要により、色素、香料、保存料、防腐剤、防かび剤などを添加してもよい。 In addition, the beverage of the present invention can contain components that are acceptable in the final form such as foods and drinks and pharmaceuticals and can be taken orally. Examples of such components include sweeteners, acidulants, thickeners, antioxidants, vitamins, minerals, thickeners, emulsifiers, antioxidants and the like. Moreover, you may add a pigment | dye, a fragrance | flavor, a preservative, an antiseptic | preservative, a fungicide, etc. as needed.
甘味料としては、ブドウ糖、果糖、ショ糖、乳糖、麦芽糖、パラチノース、トレハロース、キシロース等の単糖や二糖、異性化糖（ブドウ糖果糖液糖、果糖ブドウ糖液糖、砂糖混合異性化糖等）、糖アルコール（エリスリトール、キシリトール、ラクチトール、パラチニット、ソルビトール、還元水飴等）、はちみつ、高甘味度甘味料（スクラロース、アセスルファムカリウム、ソーマチン、ステビア、アスパルテーム等）などが挙げられる。 Sweeteners include monosaccharides and disaccharides such as glucose, fructose, sucrose, lactose, maltose, palatinose, trehalose, and xylose, isomerized sugar (glucose fructose liquid sugar, fructose glucose liquid sugar, sugar mixed isomerized sugar, etc.) , Sugar alcohols (erythritol, xylitol, lactitol, palatinit, sorbitol, reduced starch syrup, etc.), honey, high intensity sweeteners (sucralose, acesulfame potassium, thaumatin, stevia, aspartame, etc.).
酸味料としては、たとえば、クエン酸、リンゴ酸、酒石酸、酢酸、フィチン酸、乳酸、フマル酸、コハク酸、グルコン酸等の有機酸、リン酸等の無機酸、又はこれらのナトリウム塩、カルシウム塩若しくはカリウム塩等が挙げられる。 Examples of acidulants include citric acid, malic acid, tartaric acid, acetic acid, phytic acid, organic acids such as lactic acid, fumaric acid, succinic acid and gluconic acid, inorganic acids such as phosphoric acid, or sodium salts and calcium salts thereof. Or a potassium salt etc. are mentioned.
ビタミン類としては、ビタミンA、ビタミンB1、ビタミンB2、ビタミンB6、ビタミンE、ナイアシン、イノシトール等が挙げられる。
ミネラル類としては、カルシウム、カリウム、マグネシウム、亜鉛、鉄などが挙げられる。
Vitamins include vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin E, niacin, inositol and the like.
Examples of minerals include calcium, potassium, magnesium, zinc, iron and the like.
増粘剤としては、カラギーナン、ジェランガム、キサンタンガム、アラビアガム、タマリンドガム、グアーガム、ローカストビーンガム、カラヤガム、寒天、ゼラチン、ペクチン、大豆多糖類、カルボキシメチルセルロース(CMC）等が挙げられる。 Examples of the thickener include carrageenan, gellan gum, xanthan gum, gum arabic, tamarind gum, guar gum, locust bean gum, karaya gum, agar, gelatin, pectin, soybean polysaccharide, carboxymethylcellulose (CMC) and the like.
乳化剤としては、グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、レシチン、植物性ステロール、サポニン等が挙げられる。 Examples of the emulsifier include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, lecithin, vegetable sterol, saponin and the like.
酸化防止剤としては、ビタミンC、トコフェロール（ビタミンE）、酵素処理ルチン、カテキン等が挙げられる。 Examples of the antioxidant include vitamin C, tocopherol (vitamin E), enzyme-treated rutin, catechin and the like.
上記他の成分は、それぞれ当業者が飲料に通常採用する範囲内の量で適宜配合することができる。 The above-mentioned other components can be appropriately blended in amounts within the range usually employed by those skilled in the art for beverages.
５．提供形態及び用途
本発明の飲料は液状の組成物であることが好ましいが、粘性を有する液体であっても、あるいはゲル状のゼリー飲料の形態であってもよい。本発明の飲料は炭酸に起因するガス圧に耐えられる程度の耐圧性を有した容器に充填して提供することが好ましい。飲料用容器としてはポリエチレンテレフタレート（PET）製容器、所謂PETボトルや、金属缶容器等が挙げられる。容器の形態は特に限定されない。また、容器の容量は特に限定されないが、例えば50ml〜500ml（典型的には50ml、100ml、150ml、200ml、250ml、300ml、350ml、400ml、450ml又は500ml）、好ましくは100ml〜200mlとすることができる。飲料を容器に収容する手段は任意であるが、例えば調製した原料溶液を65〜100℃に加熱して殺菌処理を行い、次いで冷却後に炭酸ガスを圧入した後に容器に充填して密封することにより、加熱殺菌済みの容器入り飲料を製造することができる。
5. Providing Form and Use The beverage of the present invention is preferably a liquid composition, but may be a viscous liquid or a gel-like jelly beverage. The beverage of the present invention is preferably provided by being filled in a container having pressure resistance enough to withstand the gas pressure caused by carbonic acid. Examples of beverage containers include polyethylene terephthalate (PET) containers, so-called PET bottles, metal can containers, and the like. The form of the container is not particularly limited. Further, the capacity of the container is not particularly limited, but for example, 50 ml to 500 ml (typically 50 ml, 100 ml, 150 ml, 200 ml, 250 ml, 300 ml, 350 ml, 400 ml, 450 ml or 500 ml), preferably 100 ml to 200 ml. it can. The means for containing the beverage in the container is arbitrary, but for example, the prepared raw material solution is heated to 65-100 ° C. to perform sterilization, and after cooling, after injecting carbon dioxide gas, the container is filled and sealed. , A heat-sterilized container-containing beverage can be produced.
本発明のウコンエキスを含有する飲料は、ウコンに起因する不快な呈味／異味（例えば、苦味、後味の残り感、薬っぽさ、ウコン特有の香り）が低減されたウコンエキス含有組成物である。本発明におけるウコンエキス含有組成物は、例えば、アルコール摂取後の起床時のいわゆる二日酔い症状（特に、頭重感、アルコール残り感、胃の不快症状）の軽減を目的として飲用しても良い。 The beverage containing the turmeric extract of the present invention is a turmeric extract-containing composition with reduced unpleasant taste / taste (eg, bitterness, aftertaste lingering feeling, medicinal taste, turmeric-specific aroma) caused by turmeric. It is. The turmeric extract-containing composition in the present invention may be taken for the purpose of reducing so-called hangover symptoms (particularly, head sensation, feeling of remaining alcohol, stomach discomfort) upon waking up after ingesting alcohol.
以下、実施例を用いて本発明をより詳細に説明するが、本発明はこれら実施例に限定されるものではない。 EXAMPLES Hereinafter, although this invention is demonstrated in detail using an Example, this invention is not limited to these Examples.
I. ウコンエキスの調製
ウコンエキスはウコン（Curcuma longa）の根茎部分を水を用いて抽出し、得られた抽出液を減圧加熱乾燥して水分を除去することにより調製した。得られたウコンエキス中のビサクロンの量は、乾燥質量にしておよそ0.15質量％であった。
I. Preparation of Turmeric Extract Turmeric extract was prepared by extracting the rhizome part of turmeric (Curcuma longa) using water, and drying the obtained extract under reduced pressure to remove moisture. The amount of bisaclone in the obtained turmeric extract was about 0.15% by mass in terms of dry mass.
II. 試験飲料の調製
表１に記載の配合割合に従って比較例１〜４及び実施例１〜６の試験飲料を調製した。比較例１〜４の試験飲料は各原料を混合した後、実施例１〜６の試験飲料は炭酸水以外の原料を混合した後炭酸水を加える前に、65〜100℃で加熱して殺菌処理を施した。調製した各試験飲料は容器に充填密封した。なお、実施例１〜６の飲料においてガス圧は用いた炭酸水に由来するものである。ガス圧の測定には、内圧測定機（キャンプレッシャーテスター：東洋製罐社製）を用いた。
II. Preparation of test beverages Test beverages of Comparative Examples 1 to 4 and Examples 1 to 6 were prepared according to the blending ratios shown in Table 1. After the test beverages of Comparative Examples 1 to 4 were mixed with each raw material, the test beverages of Examples 1 to 6 were sterilized by mixing at 65 to 100 ° C. before adding carbonated water after mixing ingredients other than carbonated water. Treated. Each prepared test beverage was filled and sealed in a container. In the beverages of Examples 1 to 6, the gas pressure is derived from the carbonated water used. For measuring the gas pressure, an internal pressure measuring machine (campless tester: manufactured by Toyo Seikan Co., Ltd.) was used.
III. 官能評価
20歳以上50歳以下の健常な男女5名をパネラーとして選定し、比較例１〜４及び実施例１〜６の試験飲料の官能評価を行なった。パネラーは各試験飲料を摂取し、「ウコンの香り」、「ウコンの苦味」、「ウコンの土臭さ」、「ウコンの後味」、「薬っぽさ」の各項目について1〜10段階(1：弱い、10：強い)で点数付けを行った。各項目についてパネラーが付けた点数の平均値を算出した。
III. Sensory evaluation
Five healthy men and women between the ages of 20 and 50 were selected as panelists, and sensory evaluation of the test beverages of Comparative Examples 1 to 4 and Examples 1 to 6 was performed. The panelist ingested each test beverage and graded 1 to 10 levels for each item of `` turmeric fragrance '', `` turmeric bitterness '', `` turmeric odor '', `` turmeric aftertaste '', and `` medicine '' (1 : Weak, 10: strong). The average value of the score given by the panel for each item was calculated.
図１は比較例１と実施例１の試験飲料の官能評価結果をまとめたグラフである。実施例１は、水の一部を炭酸水に置き換えたことにより炭酸ガス圧が0.8kg/cm2となっている以外は比較例１と同一の組成を有し、いずれもウコンエキスを0.1質量％含有し、従ってビサクロンを0.15×10-3質量％含有する。実施例１の飲料は比較例１の飲料と比較してウコンの苦み、土臭さ、後味及び薬っぽさが改善されていた。 FIG. 1 is a graph summarizing the sensory evaluation results of the test beverages of Comparative Example 1 and Example 1. Example 1 has the same composition as Comparative Example 1 except that carbon dioxide gas pressure is 0.8 kg / cm 2 by replacing part of the water with carbonated water. Therefore, 0.15 × 10 −3 mass% of bisaclone is contained. The beverage of Example 1 was improved in bitterness of turmeric, earthy odor, aftertaste and medicinal feeling as compared with the beverage of Comparative Example 1.
図２は比較例２と実施例２の試験飲料の官能評価結果をまとめたグラフである。実施例２は、水の一部を炭酸水に置き換えたことにより炭酸ガス圧が0.8kg/cm2となっている以外は比較例２と同一の組成を有し、いずれもウコンエキスを0.7質量％含有し、従ってビサクロンを1.05×10-3質量％含有する。実施例２の飲料は比較例２の飲料と比較してウコンの苦み、土臭さ、後味及び薬っぽさが改善されており、ウコンの香りについてもわずかながら改善されていた。 FIG. 2 is a graph summarizing the sensory evaluation results of the test beverages of Comparative Example 2 and Example 2. Example 2 has the same composition as Comparative Example 2 except that carbon dioxide pressure is 0.8 kg / cm 2 by replacing part of the water with carbonated water, and 0.7 mass of turmeric extract is used in each case. Accordingly, 1.05 × 10 −3 mass% of bisaclone is contained. The beverage of Example 2 was improved in bitterness, earthy odor, aftertaste and medicinal feeling of turmeric compared to the beverage of Comparative Example 2, and the turmeric fragrance was slightly improved.
比較例１〜２及び実施例１〜２の結果から、少なくともビサクロン含量が0.15×10-3〜1.05×10-3質量％である範囲において炭酸がウコンの異味を改善する効果を有することを確認することができた。 From the results of Comparative Examples 1 and 2 and Examples 1 and 2, it is confirmed that carbonic acid has an effect of improving the taste of turmeric in a range where the bisaclone content is at least 0.15 × 10 −3 to 1.05 × 10 −3 mass%. We were able to.
図３は比較例３と実施例３の試験飲料の官能評価結果をまとめたグラフである。実施例３は、水の一部を炭酸水に置き換えたことにより炭酸ガス圧が0.8kg/cm2となっている以外は比較例３と同一の組成を有し、いずれもウコンエキスを0.7質量％含有し、従ってビサクロンを1.05×10-3質量％含有する。比較例３及び実施例３は、成分を調整することによりpHを約3.5とした点で上記の他の配合例と異なる。実施例３の飲料は比較例３の飲料と比較してウコンの香り、苦味、土臭さ、後味及び薬っぽさが改善されていた。 FIG. 3 is a graph summarizing the sensory evaluation results of the test beverages of Comparative Example 3 and Example 3. Example 3 has the same composition as Comparative Example 3 except that carbon dioxide pressure is 0.8 kg / cm 2 by replacing part of the water with carbonated water, and 0.7 mass of turmeric extract is used in each case. Accordingly, 1.05 × 10 −3 mass% of bisaclone is contained. Comparative Example 3 and Example 3 differ from the above other formulation examples in that the pH was adjusted to about 3.5 by adjusting the components. The beverage of Example 3 was improved in turmeric fragrance, bitterness, earthy odor, aftertaste and medicinal feeling as compared with the beverage of Comparative Example 3.
図４は比較例４と実施例４の試験飲料の官能評価結果をまとめたグラフである。実施例４は、水の一部を炭酸水に置き換えたことにより炭酸ガス圧が0.8kg/cm2となっている以外は比較例４と同一の組成を有し、いずれもウコンエキスを0.7質量％含有し、従ってビサクロンを1.05×10-3質量％含有する。比較例４及び実施例４は、成分を調製することによりpHを約3.0とした点で上記の他の配合例と異なる。実施例４の飲料は比較例４の飲料と比較してウコンの香り、苦味、土臭さ、後味及び薬っぽさが改善されていた。 FIG. 4 is a graph summarizing the sensory evaluation results of the test beverages of Comparative Example 4 and Example 4. Example 4 has the same composition as Comparative Example 4 except that carbon dioxide pressure is 0.8 kg / cm 2 by replacing part of the water with carbonated water, and 0.7 mass of turmeric extract is used in each case. Accordingly, 1.05 × 10 −3 mass% of bisaclone is contained. Comparative Example 4 and Example 4 differ from the above other formulation examples in that the pH was adjusted to about 3.0 by preparing the components. The beverage of Example 4 was improved in turmeric fragrance, bitterness, earthy odor, aftertaste and medicinal feeling as compared with the beverage of Comparative Example 4.
比較例２〜４及び実施例２〜４の結果から、少なくとも飲料のpHが4.0以下の範囲において炭酸がウコンの異味を改善する効果を有することを確認することができた。 From the results of Comparative Examples 2 to 4 and Examples 2 to 4, it was confirmed that carbonic acid had an effect of improving the taste of turmeric at least in the range where the pH of the beverage was 4.0 or less.
図５は比較例２と実施例２、５および６の試験飲料の官能評価結果をまとめたグラフである。実施例２、５および６は、水の一部を炭酸水に置き換えたことにより炭酸ガス圧がそれぞれ0.8kg/cm2、1kg/cm2、1.2kg/cm2となっている点以外は比較例２と同一の組成を有し、いずれもウコンエキスを0.7質量％含有し、従ってビサクロンを1.05×10-3質量％含有する。実施例２、５および６の飲料は比較例２の飲料と比較してウコンの香り、苦味、土臭さ、後味及び薬っぽさが改善されていた。これらの結果から、少なくとも飲料のガス圧が0.8 kg/cm2〜1.2kg/cm2の範囲において炭酸がウコンの異味を改善する効果を有することを確認することができた。 FIG. 5 is a graph summarizing the sensory evaluation results of the test drinks of Comparative Example 2 and Examples 2, 5 and 6. Examples 2, 5 and 6, carbon dioxide pressure of each 0.8 kg / cm 2 by a portion of the water is replaced with carbonated water, 1 kg / cm 2, except that a 1.2 kg / cm 2 Comparative It has the same composition as Example 2, and each contains 0.7% by mass of turmeric extract, and therefore 1.05 × 10 −3 % by mass of bisaclone. The beverages of Examples 2, 5 and 6 were improved in turmeric fragrance, bitterness, earthy odor, aftertaste and medicinal feeling as compared with the beverage of Comparative Example 2. These results could be confirmed to have the effect of gas pressure of at least the beverage is carbonated in the range of 0.8 kg / cm 2 ~1.2kg / cm 2 for improving the off-taste of turmeric.
Claims (5)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2013205125A JP6261263B2 (en) | 2013-09-30 | 2013-09-30 | Turmeric extract-containing beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2013205125A JP6261263B2 (en) | 2013-09-30 | 2013-09-30 | Turmeric extract-containing beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2015065938A JP2015065938A (en) | 2015-04-13 |
| JP6261263B2 true JP6261263B2 (en) | 2018-01-17 |
Family
ID=52833406
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2013205125A Active JP6261263B2 (en) | 2013-09-30 | 2013-09-30 | Turmeric extract-containing beverage |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP6261263B2 (en) |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000004852A (en) * | 1998-06-24 | 2000-01-11 | Sapporo Breweries Ltd | Low-caloric carbonated drink |
| WO2001076614A1 (en) * | 2000-04-10 | 2001-10-18 | Takara Bio Inc. | Remedies |
| JP5877089B2 (en) * | 2012-03-02 | 2016-03-02 | ハウス食品グループ本社株式会社 | Method for producing turmeric beverage |
| WO2013140972A1 (en) * | 2012-03-23 | 2013-09-26 | 大正製薬株式会社 | Carbonated beverage |
-
2013
- 2013-09-30 JP JP2013205125A patent/JP6261263B2/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| JP2015065938A (en) | 2015-04-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5595614B1 (en) | Liver hydrolyzate-containing liquid composition | |
| US20140080923A1 (en) | Stevia based sweetening composition | |
| CN106998769A (en) | Flavor improving agent | |
| JP2011250709A (en) | Packaged turmeric beverage | |
| KR101548598B1 (en) | Liquid compositions containing the component of turmeric and turmeric dye | |
| JP5921143B2 (en) | Flavor improving agent for beverages containing ginger | |
| JP5019659B1 (en) | Bitterness / Astringency Inhibitor | |
| JP6365921B2 (en) | Containerized carbonated drink containing star anise extract | |
| JP6508671B2 (en) | Composition comprising red pepper extract and / or ginger extract, and method for producing the same | |
| JP2017070280A (en) | Beverage | |
| JP5543655B1 (en) | Beverages that stably contain useful ingredients in turmeric | |
| JP5543656B1 (en) | Composition containing useful ingredients in turmeric | |
| JP6261263B2 (en) | Turmeric extract-containing beverage | |
| JP6179578B2 (en) | Beverage | |
| JP6316565B2 (en) | Composition comprising turmeric extract and organic acid salt | |
| JP6152251B2 (en) | Spring turmeric component-containing beverage and method for adjusting flavor with spring turmeric component | |
| JP2019033684A (en) | Ampelopsin-stabilized food and drink composition | |
| JP5700956B2 (en) | Container turmeric beverage | |
| JP5543652B1 (en) | Method for producing a beverage containing useful ingredients in turmeric | |
| JP6178196B2 (en) | Alanine-containing liquid composition | |
| JP6849281B2 (en) | Composition containing liver hydrolyzate and Houttuynia cordata extract | |
| JP6300154B2 (en) | Beverage containing star anise extract | |
| JP7489017B2 (en) | Drinking Composition | |
| JP2022182703A (en) | liquid composition | |
| JP6234838B2 (en) | Beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20160620 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20170425 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20170606 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20170801 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20171128 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20171212 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 6261263 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |