Method for producing bottled beverage containing reishi extract

Abstract

To provide a method for producing a beverage which inhibits the time-dependent precipitation of a reishi extract.SOLUTION: A method for producing a beverage containing 0.05 to 1.5 w / v% of a reishi extract includes: (1) a step of heating an aqueous solution having the reishi extract dissolved therein, under acidic conditions with a pH of 3.5 to 5.0; (2) a step of filtering the aqueous solution of (1) using diatomaceous earth with permeability of 0.02 to 0.1 darcy; and (3) a step of charging the beverage into a container.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention provides a method for producing a beverage containing a Ganoderma lucidum extract in an amount of 0.05 to 1.5 w / v%, which comprises the steps of: (1) heating an aqueous solution in which the Ganoderma lucidum extract is dissolved under acidic conditions with a pH of 3.5 to 5.0; (2) filtering the aqueous solution of step (1) using diatomaceous earth having a transmittance of 0.02 to 0.1 darcy; and (3) filling the beverage into a container, thereby being able to provide a method for producing a container-packed beverage containing a Ganoderma lucidum extract with suppressed precipitation over time.

Background Art

[0002] In recent years, it has become clear that stem cells existing in organs and tissues are aging (Non-Patent Document 1). Specifically, the aging of stem cells means a decrease in proliferation ability and differentiation ability, which is considered to be the cause of the decrease in the regeneration ability of organs and tissues. For example, it has been reported that the proliferation ability of neural stem cells existing in the brain and hematopoietic stem cells that produce blood cells significantly decreases with aging (Non-Patent Documents 2 and 3). In addition, it has been reported that the number of stem cells existing in the skin and subcutaneous adipose tissue decreases with aging and the differentiation ability decreases (Non-Patent Documents 4 and 5).

[0003] Based on the above findings, the technology for proliferating stem cells existing in each organ and tissue is considered to be extremely effective for anti-aging (anti-aging) applications such as maintaining tissue homeostasis, repairing and regenerating damaged tissues, and preventing, treating, and improving various diseases.

[0004] Mannentake is a mushroom of the family Ganodermataceae, also known as Ganoderma lucidum, Sarunokoshikake. Mannentake (Ganoderma lucidum) contains β-glucan, terpenoids, etc., and has various effects such as an immune-enhancing effect, an anti-cancer effect, a blood pressure-lowering effect, and a blood sugar-lowering effect. It is known that extracts of the fruiting body, mycelium, or culture of Mannentake have an effect of maintaining the undifferentiated state and promoting the proliferation of stem cells (Patent Documents 1 and 2).

[0005] In order to fully obtain the effects peculiar to such Ganoderma lucidum extracts, it is necessary to continuously ingest the Ganoderma lucidum extracts, and for this purpose, a beverage form that can be easily ingested is preferable. On the other hand, when the Ganoderma lucidum extract is directly incorporated into a beverage, there is a problem that precipitation occurs over time.

[0006] Not only Ganoderma lucidum extracts, but in general, beverages containing crude drug extracts are known to precipitate over time. Therefore, in order to suppress the precipitation over time of beverages containing crude drug extracts, techniques for suppressing the occurrence of precipitation and turbidity over time by blending saccharides into the liquid preparations containing crude drug extracts (Patent Document 3), and in a liquid composition containing a crude drug extract, by blending essential oil and polyvinyl alcohol, the generation of precipitation and suspended matter caused by the crude drug extract is suppressed even in the acidic range, and a technique (Patent Document 4) in which the generation of precipitation and suspended matter can be sufficiently suppressed even after long-term storage has been reported.

[0007] However, regarding Patent Document 3, since it is necessary to highly blend sugar, when applied to beverages, it may cause the Maillard reaction due to long-term storage and bring about a change in flavor, which is not preferable. Also, regarding Patent Document 4, since the blending of essential oil is essential, there may be an oil odor derived from the essential oil and a deteriorated flavor of the oil over time, which is not preferable.

[0008] Also, generally when blending an extract of a crude drug into a beverage, it is common to have a step of heating the crude drug extract under acidic conditions to suppress precipitation over time. However, in the case of Ganoderma lucidum extracts, there are also cases where precipitation over time cannot be suppressed when a heating step is performed under acidic conditions.

Prior Art Documents

Patent Documents

[0009]

Patent Document 1

Patent Document 2

Patent Document 3

[0010] [Non-Patent Document 1] Beane O.S. et al., PLos One, 2014, Vol. 9, No. 12, e115963 [Non-Patent Document 2] Molofsky A.V. et al., Nature, 2006, Vol. 443, No. 7110, pp. 448-452 [Non-Patent Document 3] Geiger H. et al., Nat. Rev. Immunol., 2013, Vol. 13, No. 5, pp. 376-389 [Non-Patent Document 4] Akamatsu H. et al., J. Dermatol., 2016, Vol. 43, pp. 311-313 [Non-Patent Document 5] Yamada T. et al., J. Dermatol. Sci., 2010, Vol. 58, pp. 36-42 [Summary of the Invention] [Problems to be Solved by the Invention]

[0011] In a method for producing a beverage containing 0.05 to 1.5 w / v% of Ganoderma lucidum extract, a method for producing a container-packed beverage containing Ganoderma lucidum extract with suppressed precipitation over time, which includes the steps of: (1) heating an aqueous solution in which the Ganoderma lucidum extract is dissolved under acidic conditions with a pH of 3.5 to 5.0; (2) filtering the aqueous solution of step (1) using diatomaceous earth with a transmittance of 0.02 to 0.1 darcy; and (3) filling the beverage into a container. [Means for Solving the Problems]

[0012] In a method for producing a beverage containing 0.05 to 1.5 w / v% of Ganoderma extract, the method includes: (1) a step of heating an aqueous solution in which the Ganoderma extract is dissolved under acidic conditions with a pH of 3.5 to 5.0; (2) a step of filtering the aqueous solution of (1) using diatomaceous earth having a permeability of 0.02 to 0.1 darcy; and (3) a step of filling the beverage into a container, thereby providing a method for producing a container-packed beverage containing Ganoderma extract with suppressed precipitation over time.

Effect of the Invention

[0013] The present invention is excellent in a method for producing a beverage with suppressed precipitation of Ganoderma extract over time.

Embodiments for Carrying Out the Invention

[0014] The beverage in the present invention refers to soft drinks in the food field, and examples include nutrient drinks, beauty drinks, health drinks, carbonated drinks, and the like.

[0015] The Ganoderma used in the present invention includes red Ganoderma and black Ganoderma, etc., which are basidiomycetes used in the crude drug "Ganoderma", belong to the family Ganodermataceae and the genus Ganoderma, and the scientific names are red Ganoderma (red glossy ganoderma, scientific name: Ganoderma lucidum), black Ganoderma (black glossy ganoderma, scientific name: G. japonicum, G. sinense, G. atrum). Also, regarding the mushrooms of the genus Ganoderma, in the ancient Chinese pharmaceutical books "Compendium of Materia Medica" and "Shennong Ben Cao Jing", in addition to black Ganoderma (black glossy ganoderma), red Ganoderma (red glossy ganoderma), purple Ganoderma (purple glossy ganoderma), blue Ganoderma (blue glossy ganoderma), yellow Ganoderma (yellow glossy ganoderma) and white Ganoderma (white glossy ganoderma) are described as existing. Red Ganoderma and black Ganoderma that are widely distributed in the Chinese and Japanese markets, etc. can be used, or wild products or cultivated products can also be used.

[0016] The red Ganoderma and black Ganoderma used in the present invention can be used regardless of whether they are fruiting bodies, mycelia, natural products, cultivated products, cultures, etc. Also, as needed, the original state, crushed products, or dried products, etc. can be appropriately selected and subjected to an extraction operation.

[0017] Examples of the solvent to be extracted include water, lower alcohols (such as methanol, ethanol, 1-propanol, 2-propanol, 1-butanol, 2-butanol, etc.), liquid polyhydric alcohols (such as 1,3-butylene glycol, propylene glycol, glycerin, etc.), ketones (such as acetone, methyl ethyl ketone, etc.), acetonitrile, esters (such as ethyl acetate, butyl acetate, etc.), hydrocarbons (such as hexane, heptane, petroleum ether, etc.), and ethers (such as ethyl ether, tetrahydrofuran, propyl ether, etc.). These solvents may be used alone or in combination of two or more. Preferably, lower alcohols, ketones, esters, etc., or their aqueous solvents are good. Particularly preferably, hot water extraction is good.

[0018] As a method for further purifying the extract used in the present invention, solvent fractionation purification can also be carried out by liquid-liquid partition extraction with solvents that do not mix with each other.

[0019] As the solvent used for liquid-liquid partition extraction, it is possible to use the above solvents. For example, (water or aqueous alcohol)·hydrocarbon system, (water or aqueous alcohol)·ether system, (water or aqueous alcohol)·ester system, water·butanol system, etc. can be adopted. Without being limited to the above, any solvent system that does not mix with each other can be adopted. Preferably, the extract of the present invention can be purified by adding an aqueous lower alcohol and a hydrocarbon solvent to the solvent extract (solid matter) for extraction, and then adding an ester solvent to the remaining liquid from which the hydrocarbon solvent-soluble component has been removed for extraction. Also, fractional extraction with an acid or a base can be carried out.

[0020] As a method for further purifying the extract used in the present invention, the extract can be purified by adsorbing the Ganoderma lucidum extract or the above solvent fraction on an adsorbent and eluting it with a solvent.

[0021] The above-mentioned extracts and purified products may be used as the extracted solution as it is, or, if necessary, may be used after being subjected to treatments such as concentration, dilution, filtration, decolorization with activated carbon, deodorization, and ethanol precipitation. Furthermore, the extracted and purified solution may be subjected to treatments such as concentration to dryness, spray drying, and freeze drying, and used as a dried product.

[0022] The content of the Ganoderma lucidum extract in the beverage in the production method of the present invention is 0.05 to 1.5 w / v%, preferably 0.1 to 1.0 w / v%. When the content of the Ganoderma lucidum extract is less than 0.05 w / v%, precipitation to a problematic level is less likely to occur because the content of the Ganoderma lucidum extract is low. On the other hand, when it exceeds 1.5 w / v%, it becomes difficult to suppress precipitation over time.

[0023] The production method of the Ganoderma lucidum extract-containing beverage of the present invention is characterized by having a step of heating the Ganoderma lucidum extract under acidic conditions of pH 3.5 to 5.0. When the pH is lower than 3.5, precipitation occurs over time, while when it is higher than 5.0, the effects of the production method of the present invention cannot be fully obtained, and precipitation occurs over time, which is not preferable.

[0024] In the production method of the Ganoderma lucidum extract-containing beverage of the present invention, the content of the Ganoderma lucidum extract when heating the Ganoderma lucidum extract under acidic conditions of pH 3.5 to 5.0 is not particularly limited, but is preferably 0.07 to 5.0 w / v%, more preferably 0.1 to 3.0 w / v%.

[0025] In the production method of the Ganoderma lucidum extract-containing beverage of the present invention, the temperature when heating the Ganoderma lucidum extract under acidic conditions of pH 3.5 to 5.0 is not particularly limited, but is preferably 60°C or higher, more preferably 90°C or higher.

[0026] In the production method of the Ganoderma lucidum extract-containing beverage of the present invention, the time when heating the Ganoderma lucidum extract under acidic conditions of pH 3.5 to 5.0 is not particularly limited, but is preferably 10 minutes or more and less than 60 minutes, more preferably 20 minutes or more and less than 40 minutes.

[0027] The filtration after the heating step under acidic conditions in the production method of the present invention is characterized by being carried out using diatomaceous earth having a permeability of 0.02 to 0.1 darcy. If the permeability is less than 0.02 darcy, it may clog during filtration, which is not preferable. If it exceeds 0.1 darcy, the filtration effect cannot be sufficiently obtained, which is not preferable.

[0028] The production method of the present invention includes a step of filling a beverage into a container. The container for filling the beverage is not particularly limited, and for example, brown bottles, transparent bottles, aluminum cans, steel cans, PET bottles, etc. can be used.

[0029] The pH of the beverage produced by the present invention is not particularly limited, but is preferably 3.0 or more and less than 4.0. The production method of the present invention may further include a step of adjusting the pH of the beverage so that the pH is within the above range. The pH adjustment of the beverage can be appropriately performed using a known pH adjuster.

[0030] Other auxiliary raw materials can be blended into the beverage produced by the present invention as needed. For example, sweeteners such as sucrose, glucose, fructose, maltose, honey, molasses, sorbitol, maltitol, erythritol, xylitol, etc., high-intensity sweeteners such as stevia, sucralose, acesulfame potassium, aspartame, neotame, etc., fruit juices such as apples, grapes, oranges, muscats, lychees, etc., pigments such as caramel pigment, cocoa pigment, etc., flavors, thickeners such as xanthan gum, tamarind gum, etc., pH adjusters such as citric acid, trisodium citrate, malic acid, sodium malate, phosphoric acid, gluconic acid, sodium lactate, etc., emulsifiers, vitamins such as ascorbic acid, pyridoxine, niacin, tocopherol, etc., minerals such as calcium, magnesium, iron, zinc, manganese, etc., and raw materials useful for maintaining health such as swiftlet nest extract, collagen peptide, N-acetylglucosamine, ceramide, hyaluronic acid, theanine, taurine, carnitine, ornithine, chondroitin sulfate, royal jelly, etc.

Examples

[0031] The present invention will be specifically described below with reference to experimental examples and examples, but the technical scope of the present invention is not limited thereto.

[0032] (Experimental Examples 1 to 24) The components listed in Table 1 were each dissolved in purified water so that the total volume became 50 mL, heated at 90 °C for 30 minutes, then cooled to 30 °C, and filtered through diatomaceous earth with a permeability of 0.02 darcy (body feed: 3%). The aqueous solution was adjusted to a final pH of 3.7 using citric acid or sodium citrate, made up to 100 mL with purified water, and then filtered through filter paper. The filtrate was filled into 30-mL brown bottles and heat-sterilized at 85 to 88 °C for 5 minutes to obtain the herbal extract-containing beverages of Experimental Examples 1 to 24.

[0033] Regarding the beverages obtained in Experimental Examples 1 to 24, the precipitation over time when stored at 40 °C for 3 months was evaluated as follows.

[0034] <Precipitation over time> 〇: No precipitation is visually observed. ×: Precipitation is visually observed.

[0035]

Table 1

[0036] As shown in Experimental Examples 7 to 24 of Table 1, in the ginseng extract, licorice extract, and large leaf extract, there was a tendency to suppress precipitation over time as the pH decreased. On the other hand, regarding the ganoderma extract, the same tendency was not observed, and precipitation over time was suppressed only in a certain pH range. From the above, it was found that under general conditions, it is not possible to suppress the precipitation over time of the ganoderma extract in the step of heating under acidic conditions.

[0037] (Examples 1 to 11, Comparative Examples 1 to 6) The components described in Tables 2 and 3 were dissolved in purified water so that the total volume became 50 mL, heated under the conditions described in the table, cooled to 30 °C, and then filtered through diatomaceous earth with a permeability of 0.02 darcy (body feed: 3%). The aqueous solution was adjusted to a final pH of 3.7 using citric acid or sodium citrate, made up to 100 mL with purified water, and then filtered through filter paper. The filtrate was filled into 30-mL brown bottles and heat-sterilized at 85 to 88 °C for 5 minutes to obtain the Ganoderma lucidum extract-containing beverages of Examples 1 to 11 and Comparative Examples 1 to 6.

[0038] Regarding the beverages obtained in Examples 1 to 11 and Comparative Examples 1 to 6, the precipitation over time when stored at 40 °C for 3 months was evaluated as follows.

[0039] <Precipitation over time> 〇: No precipitation was visually observed. ×: Precipitation was visually observed.

[0040]

Table 2

[0041] As shown in Examples 1 to 5 of Table 2, when the pH during the heating process was 3.5 to 5.0, satisfactory results were obtained for the evaluation items. On the other hand, as shown in Comparative Examples 1 to 6, when the pH deviated from 3.5 to 5.0, satisfactory results were not obtained.

[0042]

Table 3

[0043] As shown in Examples 6 to 11 of Table 3, when the Ganoderma lucidum extract was contained at 0.05 to 1.5 w / v% and the process of performing heat filtration under acidic conditions of pH 3.5 to 5.0 was carried out, satisfactory results were obtained for the evaluation items.

[0044] Next, production examples of the present invention are shown. Even in the beverages prepared based on this production method, satisfactory results were obtained in the same evaluation items.

[0045] (Production Example 1: Soft Drink) As an example of the beverage, a soft drink was produced as follows. (1) The hot water extract of Ganoderma lucidum and (2) citric acid were dissolved in purified water so that the total volume was 500 mL (the pH of the aqueous solution at this time was 3.58). After heating this aqueous solution of Ganoderma lucidum at 90 °C for 20 minutes, it was cooled to 30 °C and filtered through diatomaceous earth with a permeability of 0.05 darcy (body feed: 3%). After diluting the aqueous solution to 800 mL with purified water, while stirring, (3) N-acetylglucosamine, (4) sodium citrate, (5) sucrose, (6) sucralose, (7) stevia, and (8) flavor were added in the order of (3) to (8) and stirred for 20 minutes. Then, it was diluted to 1000 mL with purified water and filtered through filter paper. The filtrate was filled into 30 mL brown bottles and heat sterilized at 85 - 88 °C for 5 minutes to obtain the soft drink of Production Example 1. The composition of each component in the above soft drink is as follows. (Component) (w / v%) (1) Ganoderma lucidum extract 0.8 (2) Citric acid 0.05 (3) N-acetylglucosamine 4.0 (4) Sodium citrate 0.01 (5) Sucrose 4.0 (6) Sucralose 0.01 (7) Stevia 0.01 (8) Flavor 0.3 (9) Purified water The remainder

Industrial Applicability

[0046] According to the present invention, in a method for producing a beverage containing 0.05 to 1.5 w / v% of Ganoderma lucidum extract, a method for producing a container-packed beverage containing Ganoderma lucidum extract with suppressed precipitation over time can be provided by a method including: (1) a step of heating an aqueous solution in which the Ganoderma lucidum extract is dissolved under acidic conditions of pH 3.5 to 5.0; (2) a step of filtering the aqueous solution of (1) using diatomaceous earth having a transmittance of 0.02 to 0.1 darcy; and (3) a step of filling the beverage into a container.

Claims

1. In a method for producing a beverage containing 0.05 to 1.5 w / v% of Ganoderma lucidum extract, (1) A step of heating an aqueous solution in which the Ganoderma lucidum extract is dissolved under acidic conditions of pH 3.5 to 5.0 (2) A step of filtering the aqueous solution of (1) using diatomaceous earth having a transmittance of 0.02 to 0.1 darcy (3) A step of filling the beverage into a container A method for producing a container-packed beverage having the above steps.

2. The production method according to claim 1, wherein the content of the Ganoderma lucidum extract when heating an aqueous solution containing the Ganoderma lucidum extract under acidic conditions is 0.07 to 5.0 w / v%.

3. The production method according to claim 1 or 2, wherein the temperature when heating an aqueous solution containing the Ganoderma lucidum extract under acidic conditions is 60°C or higher.

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