Liquid composition

Abstract

To suppress an unpleasant taste felt when eating a liquid composition containing a Piper longum extract.SOLUTION: One or more embodiments of the present invention relate to a method of improving the taste of a liquid composition comprising a Piper longum extract, the method comprising incorporating one or more kinds of amino acids into the liquid composition.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] One or more embodiments of the present invention relate to liquid compositions. Another one or more embodiments of the present invention relate to a method for improving the taste of a liquid composition containing turmeric extract containing bisacron. Yet another one or more embodiments of the present invention relate to a method for improving the taste of a liquid composition containing hihatsu extract.

Background Art

[0002] Turmeric (Curcuma longa LINNE, Zingiberaceae) is a plant of the genus Curcuma in the Zingiberaceae family, which is cultivated in tropical and subtropical regions around the world, mainly in Southeast Asia. It has been used as a spice and a crude drug since ancient times because of its unique aroma and flavor. Recently, it has been reported that curcumin contained in the rhizome has various effects such as anti-inflammatory, anti-tumor, liver function improvement, and prevention of hangover, and turmeric or its extract, turmeric extract, has also attracted attention as a health food.

[0003] However, turmeric or turmeric extract has problems in that it is difficult to ingest because it has unpleasant taste / abnormal flavors unsuitable for eating, such as a peculiar bitter taste, a lingering aftertaste, a medicinal smell, and the smell of turmeric (earthy smell). Methods for improving the unpleasant taste caused by turmeric or turmeric extract have been developed and reported so far.

[0004] Patent Document 1 describes a method for producing a turmeric extract-containing composition having a reduced off-flavor derived from turmeric extract, having a pH in the range of 4.0 or less, including a step of adding turmeric extract and an organic acid salt so that the mass ratio of bisacron to the organic acid salt is 1:95 to 1:3000, and mixing the raw material, the turmeric extract, and the organic acid salt. Patent Document 1 describes specific examples of the organic acid salt, including trisodium citrate, sodium ascorbate, and sodium gluconate.

[0005] Patent Document 2 describes a method using an aqueous solution of γ-aminobutyric acid or the like as a treatment for reducing or eliminating the off-odor and bitter components of rhizomatous turmeric with plant components. In Patent Document 2, as a specific example of this method, there are described a first step of immersing cut pieces of rhizomatous turmeric in an aqueous solution of γ-aminobutyric acid and then dehydrating, a second step of immersing in an aqueous solution of potassium aluminum sulfate and then dehydrating and drying, a third step of fumigating with a dry rough cut of ginseng petiole and then drying, and a fourth step of micronizing. On the other hand, the extract of Piper longum has a function of relieving physical tension.

Prior Art Documents

Patent Documents

[0006]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0007] This specification first discloses means for suppressing the unpleasant taste felt during eating, particularly the earthy smell and the lingering aftertaste, of a liquid composition containing a turmeric extract containing bisacron.

[0008] The present inventors have also found that a liquid composition containing a Piper longum extract exhibits an unpleasant taste such as astringency. Therefore, this specification second discloses means for suppressing the unpleasant taste felt during eating of a liquid composition containing a Piper longum extract.

Means for Solving the Problems

[0009] This specification discloses the following inventions. (1) A liquid composition containing a turmeric extract containing bisacron, a Piper longum extract, and one or more amino acids is included. (2) The liquid composition according to (1), wherein the one or more amino acids are one or more selected from the group consisting of γ-aminobutyric acid, L-alanine, glycine, and L-arginine. (3) With respect to 1 part by mass of the bisaclon, the amount of the raw material of the hihatsu extract in terms of the raw material is 50 to 750 parts by mass, and the total amount of the one or more amino acids is 9 to 100 parts by mass. (1) or (2) The liquid composition according to (1) or (2). (4) A method for improving the taste of a liquid composition containing a turmeric extract containing bisaclon, comprising blending a hihatsu extract and one or more amino acids into the liquid composition. (5) The method according to (4), wherein the one or more amino acids are one or more selected from the group consisting of γ-aminobutyric acid, L-alanine, glycine, and L-arginine. (6) A method for improving the taste of a liquid composition containing a hihatsu extract, comprising blending one or more amino acids into the liquid composition. (7) The method according to (6), wherein the one or more amino acids are one or more selected from the group consisting of γ-aminobutyric acid, L-alanine, glycine, and L-arginine.

[0010] The liquid composition according to any one of (1) to (3), or the liquid composition to be subjected to taste improvement by any one of the methods (4) to (7) preferably does not contain one or more components selected from the group consisting of seeds of aframomum melagueta and fermented ginger. [Advantages of the Invention]

[0011] The liquid composition disclosed in this specification suppresses the unpleasant taste derived from the turmeric extract containing bisaclon and the hihatsu extract. According to one or more embodiments of the method disclosed in this specification, the taste of a liquid composition containing a turmeric extract containing bisaclon can be improved. According to another one or more embodiments of the methods disclosed herein, the taste of the liquid composition containing turmeric extract can be improved.

Brief Description of the Drawings

[0012]

Figure 1

Figure 2

Embodiments for Carrying out the Invention

[0013] <1. Turmeric Extract> In this specification, turmeric extract means an extract obtained from a plant raw material derived from a plant of the genus Curcuma in the ginger family, using water and / or a hydrophilic organic solvent as an extraction solvent.

[0014] As the plant raw material, appropriate parts such as the rhizomes of Curcuma longa (turmeric), Curcuma aromatica, Curcuma zedoaria, Curcuma phaeocaulis, Curcuma kwangsiensis, Curcuma wenyujin, and / or Curcuma xanthorrhiza, which are plants of the genus Curcuma in the ginger family, can be used as they are in their original form, or cut into appropriate dimensions or shapes, or in the form of a pulverized product. These plant raw materials may be appropriately dried.

[0015] The method for extracting curcuma extract from the plant raw material is not particularly limited. For example, the solvent-soluble components are extracted from the plant raw material using water, a hydrophilic organic solvent (e.g., ethanol, methanol, isopropanol, propylene glycol, acetone, acetonitrile), or a mixture of two or more of these solvents. As the extraction solvent, alcohol or water is preferred. As the alcohol, ethanol is preferred. When alcohol and water are mixed and used, the mixing ratio is not particularly limited, but for example, a range of 10:90 to 90:10 by mass is preferred, and a range of 20:80 to 50:50 is more preferred. The obtained extract of the plant raw material may be further heated and / or depressurized to volatilize the extraction solvent as needed. In this specification, "curcuma extract" preferably contains bisacurone of 0.15% by mass or more in terms of dry mass.

[0016] In this specification, "bisacurone" is a compound classified as bisabolane-type sesquiterpenoids, and means a compound having the following planar structural formula or a salt thereof. Bisacurone has an asymmetric carbon at the position indicated by the * mark in the planar structural formula, and thus there are several optical isomers. However, bisacurone in this specification is a concept that includes any of these optical isomers.

[0017]

Chemical formula

[0018] The amount of bisacurone in the curcuma extract can be determined by subjecting the solution obtained by dissolving the curcuma extract in ethyl acetate, centrifuging, distilling off ethyl acetate under reduced pressure from the supernatant, and dissolving the residue in acetonitrile to a high performance liquid chromatography (HPLC) as an analysis sample. 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: 0.7 mL / min · Temperature: 40 °C · Detection wavelength: 242 nm

[0019] <2. Piper longum extract> In this specification, the Piper longum extract means an extract of a plant raw material derived from Piper longum.

[0020] Examples of the plant raw material derived from Piper longum include the fruits of Piper longum. The fruits may be in the form of an inflorescence including the fruits. The plant raw material derived from Piper longum can be used in its original form, or in a form cut into appropriate dimensions or shapes, or in a form crushed, pulverized, or ground, or in a form of juice. The plant raw material derived from Piper longum may be appropriately dried.

[0021] As the extraction solvent for extracting the Piper longum extract from the plant raw material, water, a hydrophilic organic solvent (for example, ethanol, methanol, isopropanol, propylene glycol, acetone, acetonitrile), or a mixture of two or more of these solvents can be used.

[0022] The method for preparing the Piper longum extract is not particularly limited. For example, a plant raw material derived from Piper longum is immersed in an appropriate amount of an extraction solvent (for example, 0.5 to 20 times the amount by weight based on the plant raw material), and is appropriately stirred or allowed to stand to elute the soluble components into the extraction solvent. The extraction time is not particularly limited, but can be 5 minutes to 120 minutes, for example, 15 minutes to 30 minutes. The extraction temperature is not particularly limited, but can be 60 °C to 125 °C, for example, 85 °C to 100 °C. After extraction, the solvent fraction containing the soluble components and the solid fraction such as cell walls are separated by the solid-liquid separation means, and the extract is obtained. The obtained extract may be used as the extract as it is, or if necessary, the extract may be further subjected to additional purification means such as concentration, solvent fractionation, chromatography (column chromatography, gas chromatography, high performance liquid chromatography (HPLC), supercritical fluid chromatography, etc.) and / or recrystallization, and the processed product may be used as the extract.

[0023] The turmeric extract may be formulated into a desired form such as powder, granules, etc. Suitable excipients can be used for formulation.

[0024] <3. Amino acid> The amino acid used in the liquid composition disclosed in this specification is not particularly limited as long as it can be ingested as a food or drink, but one or more selected from the group consisting of γ-aminobutyric acid, L-alanine, glycine, and L-arginine are preferable.

[0025] <4. Liquid composition> One or more embodiments of the present invention are a turmeric extract containing bisaclon, a turmeric extract, and one or more amino acids and relates to a liquid composition characterized by containing the same.

[0026] A liquid composition containing a turmeric extract containing bisaclon and not containing a turmeric extract and an amino acid has an unpleasant taste, particularly an earthy odor and a lingering aftertaste, which are felt during eating. By blending a turmeric extract into the liquid composition containing a turmeric extract containing bisaclon, the earthy odor can be suppressed, and by further blending one or more amino acids in addition to the turmeric extract, the earthy odor can be more significantly suppressed. Further, a liquid composition containing a turmeric extract containing bisaclon and a turmeric extract and not containing an amino acid has a lingering aftertaste during eating, whereas a liquid composition further blended with one or more amino acids has the lingering aftertaste suppressed. Further, a liquid composition obtained by further blending one or more amino acids into a liquid composition containing a turmeric extract containing bisaclon and a turmeric extract suppresses unpleasant tastes such as the pungency, astringency, and lingering aftertaste derived from the turmeric extract.

[0027] In this specification, the "liquid composition" includes a beverage composition, a liquid pharmaceutical composition, and the like. The liquid composition preferably has water as a main component and the above components dissolved or dispersed in water.

[0028] In the liquid composition according to the present embodiment, the blending amounts and blending ratios of the respective components are not particularly limited. For example, in the liquid composition according to the present embodiment, the amount of the raw material of the extract of *Phellodendron amurense* in terms of the raw material is 50 to 750 parts by mass with respect to 1 part by mass of bisaclon, and the total amount of one or more amino acids is preferably 9 to 100 parts by mass. In one or more embodiments of the liquid composition according to the present embodiment, the content of the extract of *Curcuma longa* as bisaclon is preferably 0.001 to 0.010% by mass, the content in terms of the raw material of the extract of *Phellodendron amurense* is preferably 0.05 to 0.75% by mass, and the total content of one or more amino acids is preferably 0.009 to 0.1% by mass. The amount of the raw material of the extract of *Phellodendron amurense* in terms of the raw material is the amount of the extract of *Phellodendron amurense* expressed as the amount of the *Phellodendron amurense* plant raw material used for its extraction.

[0029] The liquid composition according to the present embodiment may further contain one or more other components (raw materials) in addition to water and the above components.

[0030] Examples of the "other components" include curcuma pigments. The curcuma pigment is obtained by extracting from the rhizome part of *Curcuma longa* with ethanol at a warm temperature, with oil or propylene glycol at a hot temperature, or with hexane or acetone from room temperature to a hot temperature. The curcuma pigment thus obtained mainly contains curcumin. In addition, the liquid composition according to the present embodiment can include components that are acceptable in the final forms such as foods and drinks, pharmaceuticals, etc., including components that can be orally ingested.

[0031] The liquid composition according to the present embodiment can contain sweeteners, acidulants, vitamins, minerals, thickeners, emulsifiers, antioxidants, pigments, flavors, preservatives, antiseptics, fungicides, etc.

[0032] Examples of sweeteners include monosaccharides and disaccharides such as glucose, fructose, sucrose, lactose, maltose, palatinose, trehalose, xylose, isomerized sugars (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.).

[0033] Examples of acidulants include those commonly used in the production of beverages, such as organic acids such as citric acid, malic acid, tartaric acid, acetic acid, phytic acid, lactic acid, fumaric acid, succinic acid, gluconic acid, inorganic acids such as phosphoric acid, or salts thereof, and one or more of these can be used. Examples of minerals include calcium, magnesium, zinc, iron, etc.

[0034] Examples of thickeners include carrageenan, gellan gum, xanthan gum, gum arabic, tamarind gum, guar gum, locust bean gum, karaya gum, agar, gelatin, pectin, soy polysaccharides, carboxymethyl cellulose (CMC), etc. Examples of emulsifiers include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, lecithin, phytosterol, saponin, etc. Examples of antioxidants include vitamin C, tocopherol (vitamin E), enzyme-treated rutin, catechin, etc. The above other components can be appropriately blended in amounts within the range usually adopted by those skilled in the art for liquid compositions such as beverages.

[0035] The pH of the liquid composition according to this embodiment is not particularly limited. However, when the pH is 5.0 or less, it is preferable because the unpleasant taste caused by the turmeric extract is more easily suppressed. The pH is more preferably less than 4.0. According to the food-specific standard criteria of the Food Sanitation Law, the methods for sterilizing and disinfecting soft drinks differ greatly at the boundary of pH 4.0. For those with a pH less than 4.0, the sterilization requires heating at a central temperature of 65°C for 10 minutes, while for those with a pH of 4.0 or more, the sterilization requires heating at a central temperature of 85°C for 30 minutes. Therefore, by setting the pH value of the liquid composition according to this embodiment to less than 4.0, the energy consumption in the sterilization process can be suppressed, and the load on the turmeric extract during the sterilization process can be reduced, which is preferable. In this specification, the pH value refers to the value measured at a product temperature of 20°C. The lower limit of the pH value is not particularly limited and can be 2.3 or more, preferably 3.0 or more, and more preferably 3.1 or more.

[0036] The pH of the liquid composition according to this embodiment can be adjusted by mixing the above raw materials and adding an acidulant as appropriate if necessary. Examples of the acidulant are as described above.

[0037] <5. Method for improving the taste of a liquid composition containing a turmeric extract containing bisacron> Another embodiment or more of the present invention is A method for improving the taste of a liquid composition containing a turmeric extract containing bisacron, which relates to a method including blending a hihatsu extract and one or more amino acids into the liquid composition.

[0038] According to the method of this embodiment, the earthy smell and the remaining aftertaste derived from the turmeric extract in the liquid composition containing the turmeric extract containing bisacron can be suppressed, and the taste of the liquid composition can be improved.

[0039] In the method according to this embodiment, the preferred features of the liquid composition prepared by blending the hihatsu extract and one or more amino acids into the liquid composition containing the turmeric extract containing bisaclon are the same as the preferred features of the above liquid composition disclosed herein.

[0040] In the method according to this embodiment, the procedure of the step of blending the hihatsu extract and one or more amino acids into the liquid composition containing the turmeric extract containing bisaclon is not particularly limited. For example, a liquid composition containing the turmeric extract containing bisaclon may be prepared in water, and then the liquid composition may be mixed with the hihatsu extract and one or more amino acids, or water, the turmeric extract containing bisaclon, the hihatsu extract and one or more amino acids may be mixed in any order.

[0041] <6. Method for improving the taste of a liquid composition containing hihatsu extract> Still another one or more embodiments of the present invention are A method for improving the taste of a liquid composition containing hihatsu extract, which comprises blending one or more amino acids into the liquid composition.

[0042] According to the method of this embodiment, unpleasant tastes such as pungency, astringency, and the remaining feeling of aftertaste derived from the hihatsu extract in the liquid composition containing the hihatsu extract can be suppressed, and the taste of the liquid composition can be improved.

[0043] In the method according to this embodiment, the preferred features of the liquid composition prepared by blending one or more amino acids into the liquid composition containing the hihatsu extract are the same as the preferred features other than those described regarding the liquid composition other than the turmeric extract in the above liquid composition disclosed herein.

[0044] In the method according to the present embodiment, the procedure of blending one or more amino acids into the liquid composition containing the hihatsu extract is not particularly limited. For example, a liquid composition containing the hihatsu extract may be prepared in water, and then the liquid composition and one or more amino acids may be mixed, or water, the hihatsu extract, and one or more amino acids may be mixed in any order.

Example

[0045] 1. Experiment 1 1.1. Materials The turmeric extract was prepared by extracting the rhizome part of turmeric (Curcuma longa) with water and removing the water by heating and drying the obtained extract under reduced pressure. The amount of bisacurone in the turmeric extract was quantified by HPLC under the above conditions.

[0046] The hihatsu extract is a powder prepared by adding dextrin to the concentrated product obtained by hot water extraction of the hihatsu inflorescence and drying it. This hihatsu extract is prepared using 1 g of inflorescence per 1 g.

[0047] As amino acids, commercially available γ-aminobutyric acid (GABA), L-alanine, glycine, and L-arginine were used.

[0048] 1.2. Tests Beverages 1 to 8 with the following compositions were prepared as test beverages. The unit of the amount of the components in the table is mg only for bisacurone in the turmeric extract, and g for the other components.

[0049]

Table 1

[0050] 100 g of Beverages 1 to 8 were each drunk by 10 evaluators A to J, and the "earthy smell" and "aftertaste remaining feeling" felt by each evaluator were scored on an 11-point scale of 0 to 10 points. The score for each taste was set to 0 points when not felt at all, 10 points when felt very strongly, and 1 to 9 points stepwise according to the degree in between.

[0051] 1.3. Results The evaluation scores of "earthy smell" and "aftertaste remaining feeling" of Beverages 1 to 8 by 10 evaluators are shown in the following table. A Student's t-test was performed to obtain the p-value of the evaluation scores of Beverages 2 to 8 with respect to the evaluation score of Beverage 1.

[0052] Figure 1 shows the average values of the evaluation scores of "earthy smell" and "aftertaste remaining feeling" of Beverages 2 to 8 in comparison with the average value of the evaluation score of Beverage 1. ** in Figure 1 indicates that the p-value is less than 0.05.

[0053] [Table 2]

[0054] [Table 3]

[0055] Beverage 1, which contains turmeric extract and does not contain perilla extract and amino acids, had unpleasant tastes of "earthy smell" and "aftertaste remaining feeling" derived from turmeric extract.

[0056] In Beverage 2, which contains turmeric extract and perilla extract and does not contain amino acids, the "earthy smell" derived from turmeric extract was significantly suppressed. However, the "aftertaste remaining feeling" was at the same level as that of Beverage 1. The results of Experiment 2 described later indicate that the "aftertaste remaining feeling" is caused not only by turmeric extract but also by perilla extract. Beverage 2 containing turmeric extract and perilla extract has a problem of presenting the "aftertaste remaining feeling" derived from turmeric extract and perilla extract.

[0057] In beverage 3 containing turmeric extract, schizonepeta extract, and GABA, the "earthy smell" derived from turmeric extract and the "aftertaste lingering sensation" derived from turmeric extract and schizonepeta extract were significantly suppressed compared to beverage 1. Beverage 5 with 10 times the amount of GABA added to beverage 3 also had an improved taste similar to beverage 3. Also, in beverages 6, 7, and 8 containing L-alanine, glycine, and L-arginine in addition to turmeric extract and schizonepeta extract, similarly, the "earthy smell" derived from turmeric extract and the "aftertaste lingering sensation" derived from turmeric extract and schizonepeta extract were significantly suppressed compared to beverage 1.

[0058] In beverage 4 containing turmeric extract and GABA and without schizonepeta extract added, the "earthy smell" and "aftertaste lingering sensation" derived from turmeric extract were significantly suppressed compared to beverage 1, but the degree of suppression did not reach that of beverage 3. Also, since beverage 4 does not contain schizonepeta extract, it naturally cannot exhibit the favorable physiological effects of schizonepeta extract.

[0059] 2. Experiment 2 In this experiment, the effect of suppressing unpleasant taste when amino acids (GABA, L-alanine, glycine, L-arginine) were added to a schizonepeta extract-containing beverage without turmeric extract was confirmed.

[0060] 2.1. Materials The same schizonepeta extract and amino acids as in Experiment 1 were used.

[0061] 2.2. Tests Beverages 9 to 13 with the following compositions were prepared as test beverages. The pH of beverages 9 to 13 was in the range of 3.6 ± 0.15.

[0062]

Table 4

[0063] Nine to thirteen samples of 100 g of the beverage were each consumed by ten evaluators A - J, and the "astringency", "spiciness", and "aftertaste remaining sensation" felt by each evaluator were each scored on an eleven - point scale from 0 to 10. The score for each taste was 0 points when not felt at all, 10 points when felt very strongly, and 1 - 9 points in steps according to the degree in between.

[0064] 2.3. Results The evaluation scores of the "astringency", "spiciness", and "aftertaste remaining sensation" of beverages 9 - 13 by ten evaluators are shown in the following table. A Student's t - test was performed to obtain the p - value of the evaluation scores of beverages 10 - 13 with respect to the evaluation scores of beverage 9.

[0065] Figure 2 shows the average values of the evaluation scores of the "astringency", "spiciness", and "aftertaste remaining sensation" of beverages 10 - 13, compared with the average value of the evaluation scores of beverage 9. In Figure 2, **, * indicate that the p - values are less than 0.05 and less than 0.1, respectively.

[0066] [Table 5]

[0067] [Table 6]

[0068] [Table 7]

[0069] Beverage 9, which contains the extract of [unclear name] and does not have amino acids added, had unfavorable tastes of "astringency", "spiciness", and "aftertaste remaining sensation" derived from the extract of [unclear name].

[0070] On the other hand, in Beverages 10, 11, 12, and 13 containing GABA, L-alanine, glycine, and L-arginine in addition to the Hihatsu extract, the "astringency," "pungency," and "aftertaste remaining sensation" derived from the Hihatsu extract tended to be suppressed compared to Beverage 9. Among them, the "pungency" was significantly suppressed by the addition of amino acids.

[0071] The results of Experiment 1 and Experiment 2 confirm that beverages containing a combination of turmeric extract, hihatsu extract, and amino acids suppress the undesirable flavors of "earthy odor" and "aftertaste remaining sensation" derived from turmeric extract, as well as "astringency," "pungency," and "aftertaste remaining sensation" derived from hihatsu extract.

Claims

1. A method for improving the taste of a liquid composition containing a long pepper extract, comprising: incorporating one or more amino acids into the liquid composition; The one or more amino acids are one or more selected from the group consisting of γ-aminobutyric acid, L-alanine, glycine, and L-arginine.

2. The method according to claim 1, wherein the content of the long pepper extract in the liquid composition is 0.05 to 0.75% by mass in terms of raw material.

3. The method according to claim 1 or 2, wherein the total content of the one or more amino acids in the liquid composition is 0.009 to 0.1% by mass.

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