Beverage

Abstract

To provide a garcinia - containing beverage in which flavor peculiar to garcinia is effectively masked.SOLUTION: The beverage of the present invention contains (A) garcinia and (B) an excipient. The (A) Garcinia is preferably Garcinia indica. It is also preferable that the beverage further contains (C) vitamin. It is also preferable that the beverage further contains (D) barley green leaves. It is also preferable that the beverage further contains (E) a protein. It is also preferable that the content of (A) garcinia is 0.001 to 0.5 mass%.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a beverage containing Garcinia cambogia. [Background technology]

[0002] In recent years, growing interest in health has led to the development of various ingredients for use in health foods. Garcinia is one such ingredient. Garcinia is a general term for plants in the genus Garcinia (also known as Garcinia) of the family Hypericaceae, specifically including plants such as Garcinia indica and Garcinia cambogia. Garcinia is known to have various beneficial effects, such as retinal protection, anti-aging of the eye, and inhibition of ocular angiogenesis (see, for example, Patent Document 1). Therefore, there is a demand for the development of health foods containing Garcinia. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] International Publication No. 2020 / 179747 Summary of the Invention [Problem to be solved by the invention]

[0004] Beverages are a common form of health food, but because Garcinia has a unique flavor, adding it to beverages can be difficult to drink from a flavor perspective. [Means for solving the problem]

[0005] The present inventors, while studying beverages containing Garcinia, discovered that the flavor characteristic of Garcinia can be improved by adding an excipient to the beverage together with Garcinia, and thus completed the present invention. That is, the present invention provides a beverage containing (A) Garcinia and (B) an excipient. [Effects of the Invention]

[0006] The present invention can provide a Garcinia-containing beverage in which the flavor specific to Garcinia is effectively masked. DETAILED DESCRIPTION OF THE INVENTION

[0007] The present invention will be described below based on preferred embodiments thereof.

[0008] The beverage of the present invention contains (A) Garcinia cambogia and (B) an excipient.

[0009] (A) Garcinia Garcinia is a plant (scientific name: Garcinia) of the family Hypericaceae, genus Garcinia (also known as mangosteen or Garcinia), and examples include Garcinia indica (scientific name: Garcinia indica) and Garcinia cambogia (scientific name: Garcinia Cambogia). Among these, Garcinia indica has the problem of being particularly difficult to drink when incorporated into beverages, and the masking effect of the present invention is particularly effective, so it is particularly preferable to use Garcinia indica.

[0010] The part of Garcinia used in the present invention is not particularly limited, and leaves, fruits, and other parts can be used in any suitable combination. However, the fruit is preferred, and the pulp and peel are particularly preferred, because they can more effectively exert the health and beauty benefits inherent to Garcinia, and also have the effect of masking the flavor specific to Garcinia and are excellent in the technical significance of the present invention related to the ease of elution of garcinol, which will be described later.

[0011] The processing method of Garcinia used in the present invention is not particularly limited, and a suitable combination of extracts and crushed products can be used, but extracts are particularly preferred from the viewpoint of better demonstrating the health and beauty benefits inherent to Garcinia and from the superior technical significance of the present invention relating to the masking effect.

[0012] Known methods for extracting Garcinia include adding an extraction solvent commonly used by those skilled in the art and heating the mixture as needed. Extraction solvents used in extraction processes include water and organic solvents, with polar solvents being frequently used. Examples of polar solvents include water, monohydric lower alcohols with 1 to 4 carbon atoms, such as methanol, ethanol, and isopropanol; ketones such as acetone; glycol compounds with two or more OH groups, such as 1,3-butylene glycol, ethylene glycol, propylene glycol, and glycerin; acetic acid; ethyl acetate; ether; and hexane. Polar solvents are preferred as extraction solvents, as they enhance the health and beauty benefits inherent to Garcinia and achieve the technical significance of the present invention, including the masking effect of Garcinia's unique flavor and the ease of elution of active ingredients. Water, ethanol, or a mixture of water and ethanol is more preferred, with ethanol being the most preferred. When extracting using a mixture of water and an organic solvent, the proportion of the organic solvent in the mixture is preferably 50% by mass or more, more preferably 60% by mass or more, particularly preferably 70% by mass or more, and even more preferably 80% by mass or more.

[0013] When extraction is performed with a polar solvent, the extraction method is not particularly limited, and continuous extraction, immersion extraction, countercurrent extraction, etc. can be suitably selected, and any apparatus can be used at room temperature or under reflux heating. The extract can be concentrated and dried into a powder as needed.

[0014] Garcinia usually contains garcinol, which is known to have anti-inflammatory properties and to protect and improve liver function by suppressing liver inflammation. It is also known to have antioxidant and anti-cancer properties. As shown in the examples below, the beverage of the present disclosure contains (A) Garcinia cambogia and (B) an excipient, which not only masks the flavor unique to Garcinia cambogia but also promotes the dissolution of garcinol from Garcinia cambogia into the beverage. This effect increases the amount of garcinol dissolved in the beverage of the present disclosure, improving the absorption of garcinol upon ingestion. Even if the garcinia cambogia that has settled to the bottom cannot be consumed, the garcinol is dissolved in the liquid, allowing for sufficient intake of the nutritional component garcinol. Due to these effects, the present disclosure can further enhance the health and beauty benefits of using Garcinia cambogia.

[0015] The proportion of Garcinia in the beverage of the present invention is not particularly limited, but is preferably incorporated in an amount of 0.001% by mass or more, calculated on a dry mass basis, in the beverage, more preferably 0.002% by mass or more, even more preferably 0.005% by mass or more, even more preferably 0.01% by mass or more, particularly preferably 0.02% by mass or more, particularly preferably 0.04% by mass or more, and even more preferably 0.05% by mass or more. A Garcinia content above the above lower limit is preferable in terms of the excellent health and beauty benefits attributable to Garcinia and the ease of drinking the beverage. "In the beverage" as used here refers to the amount in the beverage at the time of consumption. In the case of a powdered beverage, it refers to the amount when mixed with a liquid in the ratio recommended or specified in the product packaging or product description to form a fluid beverage.

[0016] The proportion of Garcinia in the beverage of the present invention is not particularly limited, but it is preferable that the proportion in the beverage be 0.5% by mass or less, converted to dry mass, in terms of excellent masking effect.From this perspective, the proportion of Garcinia in the beverage is preferably 0.4% by mass or less, more preferably 0.3% by mass or less, and even more preferably 0.2% by mass or less.

[0017] The proportion of Garcinia in the beverage of the present invention is not particularly limited, but is preferably 0.03% by mass or more of the solid content of the beverage, calculated on a dry mass basis, more preferably 0.06% by mass or more, even more preferably 0.15% by mass or more, even more preferably 0.6% by mass or more, particularly preferably 1% by mass or more, and particularly preferably 1.5% by mass or more. A Garcinia content above the above-mentioned lower limit is preferred in terms of the excellent health and beauty benefits attributable to Garcinia and the ease of drinking the beverage. The solid content refers to the total amount of ingredients excluding water. When the beverage is a powdered beverage, the upper and lower limits of the preferred amounts of each ingredient in the powdered beverage are the same as the upper and lower limits of the preferred amounts of each ingredient in the solid content of the beverage described herein.

[0018] The proportion of Garcinia in the beverage of the present invention is not particularly limited, but it is preferable that the proportion be 15% by mass or less of the solid content of the beverage, converted into dry mass, in terms of excellent masking effect.From this perspective, the proportion of Garcinia in the beverage is preferably 12% by mass or less, more preferably 10% by mass or less, and even more preferably 6% by mass or less.

[0019] (B) Excipient The beverage of the present invention contains (B) an excipient. Examples of excipients include additives added to solid preparations for the purposes of shaping, bulking, and dilution. However, this does not limit the beverage of the present invention to a solid form. In the present invention, the excipient not only contributes to masking the distinctive flavor of Garcinia but also promotes the dissolution of garcinol. Examples of the excipient used in the present invention include dextrin, sugars, starch and derivatives thereof.

[0020] The dextrin preferably has a DE of 4 or more, more preferably 6 or more, and particularly preferably 8 or more. The DE of the dextrin is preferably 15 or less, and more preferably 10 or less.

[0021] Examples of sugars include sugar alcohols, lactose, and oligosaccharides.

[0022] Sugar alcohols include monosaccharide alcohols, disaccharide alcohols, and trisaccharide or higher saccharide alcohols. Examples of monosaccharide alcohols include tetritols such as erythritol, pentitols such as xylitol, hexitols such as D-glucitol (sorbitol), cyclitols such as inositol, and mannitol. Examples of disaccharide alcohols include reduced maltose (maltitol), lactitol, and reduced palatinose (isomalt). Examples of trisaccharide or higher saccharide alcohols include maltotriitol, isomaltotriitol, and panitol. As the sugar alcohol, reduced maltose is particularly preferred because of its excellent masking effect.

[0023] Examples of oligosaccharides include those of three to twenty saccharides, preferably three to ten saccharides, and more preferably three to six saccharides. Specific examples include raffinose, maltotriose, melezitose, gentianose, acarbose, stachyose, galactooligosaccharides, fructooligosaccharides, mannanoligosaccharides, isomaltooligosaccharides (isomaltotriose, panose), xylooligosaccharides, soybean oligosaccharides, nigerooligosaccharides, and lactoferrin oligosaccharides. Isomaltooligosaccharides are particularly preferred because of their availability and excellent masking effect.

[0024] Examples of starch include natural starch, and starch sources include corn, potato, arrowroot, tapioca, sweet potato, rice, wheat, barley, yam, and taro.

[0025] Examples of starch derivatives include modified starch, oxidized starch, enzyme-treated starch, pregelatinized starch, starch phosphate, distarch phosphate, starch acetate, starch octenylsuccinate, glycerol distarch, carboxymethyl starch, hydroxypropyl starch, crosslinked starch, soluble starch, grafted starch, and sodium carboxymethyl starch.

[0026] In particular, in the present invention, from the viewpoint of excellent masking effect and improved dissolution of garcinol, it is preferable to use one or more types selected from dextrin and sugars as the excipient (B), and in particular, it is more preferable to use at least one type selected from dextrin, sugar alcohols, and oligosaccharides, even more preferable to use at least one type selected from dextrin, reduced maltose, maltose, and oligosaccharides, and even more preferable to use at least one type selected from dextrin, reduced maltose, and oligosaccharides.

[0027] In terms of achieving an excellent masking effect for the beverage and promoting the dissolution of garcinol, the content of (B) excipient in the beverage of the present invention is preferably 0.1% by mass or more, more preferably 0.3% by mass or more, preferably 0.6% by mass or more, more preferably 0.8% by mass or more, and particularly preferably 1% by mass or more.

[0028] In order to ensure the amount of Garcinia and enhance its effects, as well as to make the beverage easy to drink, the content of (B) excipient in the beverage of the present invention is preferably 15% by mass or less, more preferably 10% by mass or less, even more preferably 7% by mass or less, even more preferably 3% by mass or less, and particularly preferably 2.5% by mass or less.

[0029] In terms of achieving an excellent masking effect for the beverage and promoting the dissolution of garcinol, the content of (B) excipient in the solid content of the beverage of the present invention is preferably 3% by mass or more, more preferably 9% by mass or more, preferably 18% by mass or more, more preferably 25% by mass or more, and particularly preferably 30% by mass or more.

[0030] In terms of ensuring the amount of Garcinia and enhancing its effects, as well as making the beverage easy to drink, the content of (B) excipient in the solid content of the beverage of the present invention is preferably 99.99% by mass or less, more preferably 99.9% by mass or less, more preferably 99% by mass or less, even more preferably 98% by mass or less, even more preferably 90% by mass or less, and particularly preferably 75% by mass or less.

[0031] Furthermore, in terms of achieving an excellent masking effect for the beverage and promoting the dissolution of garcinol, the ratio of the mass of the excipient (B) to the mass of the Garcinia (A) in the beverage of the present invention ((B) / (A)) is preferably 5 or more, more preferably 8 or more, more preferably 12 or more, and even more preferably 16 or more. Moreover, the ratio ((B) / (A)) is preferably 360 or less, more preferably 200 or less, even more preferably 150 or less, even more preferably 120 or less, and particularly preferably 100 or less.

[0032] When the beverage of the present invention contains dextrin, the amount of dextrin in the beverage is preferably 0.01% by mass or more, more preferably 0.1% by mass or more, and even more preferably 1% by mass or more, from the viewpoints of masking the flavor specific to Garcinia and improving the dissolution of garcinol. The amount of dextrin in the beverage is preferably 5% by mass or less, more preferably 4% by mass or less, and even more preferably 3.5% by mass or less.

[0033] When the beverage of the present invention contains dextrin, the amount of dextrin is preferably 0.3% by mass or more, more preferably 3% by mass or more, and even more preferably 30% by mass or more, based on the solid content of the beverage, from the viewpoints of masking the flavor specific to Garcinia and the elution of garcinol. The amount of dextrin is preferably 99.99% by mass or less, and even more preferably 99.9% by mass or less, based on the solid content of the beverage.

[0034] When the beverage of the present invention contains a sugar alcohol, the amount thereof in the beverage is preferably 0.01% by mass or more, more preferably 0.1% by mass or more, and even more preferably 1% by mass or more, from the viewpoints of masking the flavor specific to Garcinia and the elution of garcinol. The amount of sugar alcohol in the beverage is preferably 10% by mass or less, more preferably 7% by mass or less, and even more preferably 3% by mass or less.

[0035] When the beverage of the present invention contains a sugar alcohol, the amount thereof is preferably 0.3% by mass or more, more preferably 3% by mass or more, and even more preferably 30% by mass or more of the solid content of the beverage, from the viewpoints of masking and elution of garcinol. The amount of sugar alcohol is preferably 80% by mass or less, more preferably 60% by mass or less of the solid content of the beverage.

[0036] When the beverage of the present invention contains oligosaccharides, the amount thereof in the beverage is preferably 0.01% by mass or more, more preferably 0.1% by mass or more, and even more preferably 1% by mass or more, from the viewpoints of masking and elution of garcinol, and is preferably 10% by mass or less, more preferably 7% by mass or less, and even more preferably 3% by mass or less, in terms of masking and elution of garcinol.

[0037] When the beverage of the present invention contains oligosaccharides, the amount thereof is preferably 0.3% by mass or more, more preferably 3% by mass or more, and even more preferably 30% by mass or more of the solid content of the beverage, from the viewpoints of masking and elution of garcinol. The amount of oligosaccharides is preferably 80% by mass or less, more preferably 60% by mass or less of the solid content of the beverage.

[0038] The beverage of the present invention preferably contains (C) vitamins, as this enhances the masking effect of the garcinia-specific flavor in the beverage. Furthermore, since vitamins are components necessary for the body, it is also preferable to blend vitamins separately in addition to (A) garcinia, from the viewpoint of nutritional intake. For example, a vitamin preparation containing vitamins at high purity (e.g., 80% by mass or more) may be used as the vitamin to be blended. Vitamins are a general term for organic compounds other than carbohydrates, proteins, and lipids that are necessary in small amounts for the survival and growth of living organisms, but cannot be synthesized in sufficient amounts within the body of the organism. Vitamins are classified into water-soluble vitamins and fat-soluble vitamins.

[0039] Water-soluble vitamins include vitamin B and vitamin C. Vitamins belonging to the vitamin B group include vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B5 (pantothenic acid), vitamin B6 (pyridoxine, pyridoxal, pyridoximine), vitamin B7 (biotin), vitamin B9 (folic acid), and vitamin B12 (cyanocobalamin). These vitamins may be the components in parentheses, or may be salts or derivatives of the components in parentheses. These may be used alone or in combination of two or more.

[0040] Examples of fat-soluble vitamins include vitamin A, vitamin D, vitamin E, and salts and derivatives thereof. These may be used alone or in combination of two or more.

[0041] Examples of the derivatives include disulfide compounds and acylated compounds, and examples of the salts include nitrates and hydrochlorides.

[0042] Examples of thiamine derivatives include bisthiamine, thiamine disulfide (TDS), thiamine dicetyl sulfate, benfotiamine (BTMP), prosultiamine (TPD), fursultiamine (TTFD), bisbentiamine (BTDS), sicotiamine (CCT), octotiamine (TATD), allithiamine, thiamine propyl disulfide, thiamine tetrahydrofurfuryl disulfide (TPFD), dicethiamine (DCET), bisbutiamine, bisibutiamine (DBT), thiamine monophosphate disulfide, thiamine pyrophosphate, sicotiamine, thiamine ethyl disulfide, thiamine propyl disulfide, etc. Examples of salts of thiamine or derivatives include thiamine hydrochloride, thiamine nitrate, bisthiamine nitrate, dicethiamine hydrochloride, fursultiamine hydrochloride, etc.

[0043] Further, for example, pyridoxine hydrochloride is an example of a salt of pyridoxine.

[0044] When vitamins are used in the beverage of the present invention, it is preferable to use water-soluble vitamins in order to mask the unique flavor of Garcinia, and among these, at least one selected from vitamin B is preferred, and in particular, at least one selected from vitamin B1 and vitamin B6 is preferred.

[0045] When vitamins are used in the beverage of the present invention, in order to mask the distinctive flavor of Garcinia, the amount thereof in the beverage is preferably 0.001% by mass or more, more preferably 0.002% by mass or more, even more preferably 0.003% by mass or more, even more preferably 0.004% by mass or more, particularly preferably 0.005% by mass or more, and most preferably 0.006% by mass or more. The amount of vitamins in the beverage is preferably 0.03% by mass or less, more preferably 0.02% by mass or less, and even more preferably 0.012% by mass or less.

[0046] When vitamins are used in the beverage of the present invention, the amount thereof is preferably 0.03% by mass or more, more preferably 0.05% by mass or more, even more preferably 0.1% by mass or more, even more preferably 0.12% by mass or more, and particularly preferably 0.15% by mass or more, based on the solid content of the beverage, in order to mask the distinctive flavor of Garcinia. The amount of vitamins is preferably 2% by mass or less, more preferably 1% by mass or less, and even more preferably 0.5% by mass or less, based on the solid content of the beverage.

[0047] In terms of masking the flavor specific to Garcinia, the ratio of the mass of (C) vitamin to the mass of (A) Garcinia in the beverage of the present invention ((C) / (A)) is preferably 0.001 or more, more preferably 0.005 or more, more preferably 0.01 or more, and even more preferably 0.03 or more. Furthermore, the ratio ((C) / (A)) is preferably 15 or less, more preferably 8 or less, more preferably 2 or less, and even more preferably 0.5 or less.

[0048] When vitamins B1 and B6 are used in combination in the beverage of the present invention, in terms of masking the flavor specific to Garcinia, the mass ratio of vitamins B1:B6 is preferably 100:0.01 or more, more preferably 100:0.1 or more, even more preferably 100:1 or more, particularly preferably 100:5 or more, and most preferably 100:10 or more. Furthermore, when vitamins B1 and B6 are used in combination, in terms of masking the flavor specific to Garcinia, the mass ratio of vitamins B1:B6 is preferably 100:1000 or less, more preferably 100:200 or less, even more preferably 100:150 or less, and even more preferably 100:120 or less.

[0049] The beverage of the present invention preferably contains (D) barley green leaves, as this improves the effect of masking the unique flavor of Garcinia. The barley greens may include the stems.

[0050] The barley green leaves are preferably in the form of powder. The barley green leaf powder may be squeezed powder or extract powder, but a dried powder (hereinafter also referred to as "dried and crushed powder") obtained by drying and crushing the barley green leaves is preferred because it has a greater effect of masking the flavor unique to Garcinia. The dried and crushed powder is also preferred because it is superior in dietary fiber, minerals, and vitamins compared to squeezed powder and extract powder. The dried powder may be granulated.

[0051] A conventionally known method can be used to obtain dried and pulverized powder of barley green leaves. One such method is a method in which the barley green leaves are subjected to a drying and pulverization treatment in combination. Either the drying or pulverization treatment can be performed first, but from the viewpoint of production efficiency, it is preferable to perform the drying treatment first. The drying and pulverization step may further include, as necessary, one or more treatments selected from blanching, sterilization, and the like. The pulverization treatment may be performed once, or two or more treatments may be combined, but from the viewpoint of production efficiency, it is preferable to perform a coarse pulverization treatment followed by a fine pulverization treatment to further pulverize the barley leaves.

[0052] Blanching is a process for maintaining the vivid green color of barley leaves, and methods for blanching include hot water treatment and steaming.

[0053] The drying treatment is not particularly limited, but is preferably a treatment in which the barley green leaves are dried to a moisture content of 10% by mass or less, particularly 5% by mass or less. This drying treatment can be carried out by any method known to those skilled in the art, such as hot air drying, high-pressure steam drying, electromagnetic wave drying, or freeze drying.

[0054] The crushing treatment may be carried out by any method commonly used by those skilled in the art using crushing equipment or tools such as a crusher, mill, blender, stone mill, jet mill, etc. The crushed green stems and leaves are sieved as needed.

[0055] The green barley leaves obtained as described above may be granulated. When granulated, examples of the granulation method include fluidized bed granulation, extrusion granulation, tumbling granulation, and stirring granulation.

[0056] When the beverage of the present invention contains barley leaves, the proportion of barley leaves in the beverage of the present invention is preferably 0.01% by mass or more, in terms of excellent masking effect, more preferably 0.05% by mass or more, even more preferably 0.1% by mass or more, and even more preferably 0.4% by mass or more. When the beverage of the present invention contains barley leaves, it is preferable that the proportion of barley leaves in the beverage of the present invention be 10% by mass or less, as this makes it easier to obtain the effect of masking the flavor unique to Garcinia, preferably 5% by mass or less, more preferably 2% by mass or less, and even more preferably 1% by mass or less.

[0057] When the beverage of the present invention contains barley leaves, the proportion of barley leaves in the solid content of the beverage of the present invention is preferably 0.3% by mass or more, from the viewpoint of excellent masking effect, more preferably 1% by mass or more, more preferably 5% by mass or more, and even more preferably 10% by mass or more. When the beverage of the present invention contains barley leaves, the proportion of barley leaves in the solid content of the beverage of the present invention is preferably 60% by mass or less, as this makes it easier to obtain the effect of masking the flavor unique to Garcinia. It is preferably 50% by mass or less, more preferably 40% by mass or less, and even more preferably 35% by mass or less.

[0058] In terms of masking the flavor unique to Garcinia, in the beverage of the present invention, the ratio of the mass of (D) barley green leaves to the mass of (A) Garcinia ((D) / (A)) is preferably 0.01 or more, more preferably 0.1 or more, more preferably 1 or more, and even more preferably 3 or more. Furthermore, the ratio ((D) / (A)) is preferably 100 or less, more preferably 50 or less, more preferably 30 or less, and even more preferably 20 or less.

[0059] The beverage of the present invention is advantageous in that it contains (E) protein, which has an excellent effect of masking the unique flavor of Garcinia and promotes the dissolution of garcinol. Examples of proteins include collagen, milk protein (sometimes called "milk-derived protein"), soy protein (sometimes called "soybean-derived protein"), seed protein (sometimes called "seed-derived protein"), and seafood protein (sometimes called "seafood-derived protein"). Examples of dairy proteins include whole milk powder, skim milk powder, buttermilk powder, whey protein (WPC: Whey Protein Concentrate, WPI: Whey Protein Isorate), concentrated milk protein (MPC: Milk Protein Concentrate), isolated milk protein (MPI: Milk Protein Isorate), and casein protein. Examples of soy proteins include isolated soy protein, concentrated soy protein, and soy peptide. Concentrated soy protein is a powder obtained by concentrating and drying protein and soybean pulp from defatted soybeans. Soy protein isolate is a dried powder made by separating protein from defatted soybeans. For example, soy protein isolate is made by adding acid to soy milk obtained by defatting soybeans and extracting them with water, which produces whey and curd. The curd is then separated by centrifugation or filtering, neutralized, dried, and pulverized. These proteins may be granulated or non-granulated. When granulated, the granulation method includes fluidized bed granulation, extrusion granulation, tumbling granulation, stirring granulation, etc.

[0060] Among these, in the present invention, it is preferable to include at least one selected from soy protein or milk protein in terms of masking the unique flavor of Garcinia and promoting the dissolution of garcinol, and it is particularly preferable to include at least one selected from soy protein or whey protein.

[0061] When the beverage of the present invention contains protein, it is preferable that the proportion of protein in the beverage of the present invention be 0.01% by mass or more in terms of the effect of masking the flavor unique to Garcinia and promoting the dissolution of garcinol, and it is preferably 0.02% by mass or more, more preferably 0.05% by mass or more, even more preferably 0.1% by mass or more, and even more preferably 0.4% by mass or more. When the beverage of the present invention contains protein, it is preferable that the proportion of protein in the beverage of the present invention be 10% by mass or less, as this is more likely to provide a masking effect on the flavor unique to Garcinia, preferably 5% by mass or less, more preferably 2% by mass or less, and even more preferably 1% by mass or less.

[0062] When the beverage of the present invention contains protein, it is preferable that the proportion of protein in the solid content of the beverage of the present invention is 0.3% by mass or more, as this has an excellent masking effect, preferably 1% by mass or more, more preferably 5% by mass or more, and even more preferably 10% by mass or more. When the beverage of the present invention contains protein, it is preferable that the proportion of protein in the solid content of the beverage of the present invention is 60% by mass or less, as this is more likely to provide a masking effect on the flavor unique to Garcinia, more preferably 50% by mass or less, even more preferably 40% by mass or less, and even more preferably 35% by mass or less.

[0063] In terms of masking the flavor specific to Garcinia, the ratio of the mass of (E) protein to the mass of (A) Garcinia in the beverage of the present invention ((E) / (A)) is preferably 0.01 or more, more preferably 0.1 or more, more preferably 1 or more, and even more preferably 3 or more. Moreover, the ratio ((E) / (A)) is preferably 100 or less, more preferably 50 or less, more preferably 30 or less, and even more preferably 20 or less.

[0064] The pH of the beverage of the present invention is preferably 5.0 or higher at 25° C. in terms of drinkability, more preferably 5.5 or higher, and particularly preferably 6.0 or higher. The pH of the beverage of the present invention may be 10.5 or lower at 25° C., but is preferably 8.0 or lower in terms of storage stability of the beverage, more preferably 7.5 or lower, and particularly preferably 7 or lower.

[0065] The beverage of the present invention may contain other ingredients in addition to (A) Garcinia, (B) excipients, (C) vitamins, (D) barley leaf powder, and (E) protein. Examples of such other ingredients include water-soluble dietary fiber, insoluble dietary fiber, and other dietary fiber, vitamins, minerals, plants or processed plant products, algae, lactic acid bacteria, yeast, and other microorganisms. Furthermore, if necessary, ingredients commonly used in the food industry, such as sweeteners, acidulants, colorants, thickeners, glazing agents, excipients, nutritional supplements, binders, lubricants, stabilizers, diluents, bulking agents, emulsifiers, food additives, and seasonings, may be included.

[0066] The beverage of the present invention may take the form of a powdered beverage or a packaged beverage. A powdered beverage refers to a powdered processed food (including quasi-drugs and pharmaceuticals) that is mixed with a liquid such as water, hot water, milk, or soy milk by the consumer at the time of consumption and consumed as a beverage. A packaged beverage refers to a beverage that is pre-sealed as a liquid in a plastic bottle, can, glass bottle, paper carton, or the like. Among these forms, the beverage of the present invention is preferably a powdered beverage, since the unique flavor of Garcinia is easily masked, it can be stored for a long period of time without taking up much space, and it can be prepared when needed.

[0067] The powdered beverage is preferably a powdered beverage containing powdered plants themselves or substances derived from them, powdered animals themselves or substances derived from them, powdered bacteria such as lactic acid bacteria, bifidobacteria, and yeast themselves or substances derived from them, powdered fungi themselves or substances derived from them, powdered seaweed themselves or substances derived from them, etc. Specific examples of powdered beverages include green juice, smoothies, protein drinks, powdered milk, coffee (regular coffee, instant coffee, cafe au lait, etc.), tea (green tea, black tea, oolong tea, milk tea, etc.), cocoa, soup, miso soup, seasoning, sake, oil, etc.

[0068] The beverage of the present invention can be in the form of a functional food or drink, which is a food or drink that has a certain functionality for the body, or can be incorporated into a functional food or drink. Functional foods and drinks include, for example, so-called health foods and drinks such as foods and drinks for specified health uses, foods and drinks with functional claims, foods and drinks with nutrient functions, foods and drinks with health functions, foods and drinks for special dietary uses, nutritional supplement foods and drinks, health supplement foods and drinks, supplements, and beauty foods and drinks; and foods and drinks for specific groups such as foods and drinks for infants, foods and drinks for pregnant women, and foods and drinks for the elderly. Furthermore, functional foods and drinks include health foods and drinks to which a health claim based on the food standards of Codex Alimentarius (Joint FAO / WHO Commission on Food Standards) is applied.

[0069] Preferred embodiments of the present invention include, for example, the following. [1] A beverage containing (A) Garcinia cambogia and (B) an excipient. [2] (A) The beverage described in [1], wherein the Garcinia is Garcinia indica. [3] The beverage according to [1] or [2], further comprising (C) a vitamin. [4] The beverage according to any one of [1] to [3], further comprising (D) barley leaves. [5] The beverage according to any one of [1] to [4], further comprising (E) a protein. [6] The beverage according to any one of [1] to [5], wherein the content of (A) Garcinia is 0.001 to 0.5% by mass. [7] (B) The beverage according to any one of [1] to [6], wherein the excipient is any one selected from dextrin, lactose, sugar alcohol, oligosaccharide, starch, and starch derivatives. [8] The beverage according to any one of [1] to [7], wherein the content of the excipient (B) is 0.1 to 15% by mass. [9] The beverage according to any one of [3] to [8], wherein the vitamin (C) includes either vitamin B1 or vitamin B6.

[10] The beverage according to any one of [3] to [9], wherein the content of vitamin (C) is 0.001 to 0.03% by mass.

[11] The beverage according to any one of [4] to

[10] , wherein the content of (D) barley green leaves is 0.01 to 10% by mass.

[12] The beverage according to any one of [5] to

[11] , wherein the (E) protein comprises either soy protein or whey protein.

[13] The beverage according to any one of [5] to

[12] , wherein the content of (E) protein is 0.01 to 10% by mass.

[14] The beverage according to any one of [1] to

[13] , having a pH at 25°C of 5.0 to 10.5, preferably 5.0 to 8.0.

[15] The beverage according to any one of [1] to

[14] , which is a powdered beverage. [Example]

[0070] The present invention will be described in more detail below with reference to examples, but the scope of the present invention is not limited to these examples. In Table 1, the following components were used:

[0071] [Preparation of Garcinia indica extract] The seeds were removed from the fruit of Garcinia indica (pulp and peel), which were then dried and extracted with ethanol at 70°C or higher for over 6 hours. The resulting extract was filtered and concentrated to remove impurities. The concentrated extract was then processed into powder to obtain powdered Garcinia indica extract.

[0072] [Preparation of Garcinia Cambogia Extract] The seeds were removed from the fruit of Garcinia cambogia (pulp and skin), which were then dried and extracted with ethanol at 70°C or higher for over 6 hours. The resulting extract was filtered and concentrated to remove impurities. The concentrated extract was then processed into powder to obtain powdered Garcinia cambogia extract.

[0073] Preparation of barley green leaves The barley greens used were barley leaf powder produced by the method described in Japanese Patent No. 3277181. Specifically, harvested barley leaves were blanched with hot water, dried until the moisture content was 5% by weight or less, coarsely crushed, and then heated at 110°C or higher and finely crushed to produce the barley leaf powder used.

[0074] As for other components shown in Table 1, dextrin with a DE of 8.0 to 9.5 was used, and isomaltooligosaccharide was used as the oligosaccharide. Thiamine hydrochloride was used as vitamin B1, pyridoxine hydrochloride was used as vitamin B6, and commercially available whey protein concentrate (WPC) was used as whey protein.

[0075] <Test 1> (Comparative Example 1, Examples 1 to 12) (Beverage preparation) The ingredients were mixed to obtain the blending ratios shown in Tables 1 and 2, and 3 g of each was packed into individual packets to prepare powdered beverages. Each of the prepared powdered beverages was added to water and stirred with a muddler for 20 seconds to remove any lumps, yielding 100 g of the liquid beverages of Examples 1 to 12. For Comparative Example 1, the Garcinia indica extract was mixed with water to obtain the content shown in Table 1, to obtain the liquid beverage of Comparative Example 1.

[0076] [Rating: Masking the flavor of Garcinia] Four panelists with knowledge and experience in sensory testing ingested the liquid beverages and conducted a sensory evaluation according to the following criteria.

[0077] <Grading criteria> 5: It's delicious and doesn't have any of the distinctive Garcinia flavor. 4: The distinctive flavor of Garcinia has been significantly reduced and is not unpleasant. 3: The distinctive flavor of Garcinia has been reduced, so it is not too unpleasant. 2: There is a distinctive Garcinia flavor, but it is a tolerable unpleasant taste. 1: The flavor specific to Garcinia is as strong as that of Comparative Example 1 and is unpleasant.

[0078] [Table 1]

[0079] [Table 2]

[0080] As shown in Tables 1 and 2, it can be seen that the addition of (B) excipient masked the distinctive flavor of (A) Garcinia. In particular, when vitamin B1 or B6 was contained (Examples 6 and 7), the distinctive flavor of Garcinia was further improved, and when both vitamins B1 and B6 were contained (Example 8), the masking effect was particularly excellent. Furthermore, by adding barley leaf powder or protein, the distinctive flavor of Garcinia was further improved (Examples 9 to 12).

[0081] <Test 2> (Comparative Example 2, Examples 13 and 14) [Drink Creation] The ingredients were mixed to obtain the composition shown in Table 4, and 3g of each powdered beverage was filled into individual packets to prepare powdered beverages. The total amount of each powdered beverage prepared was added to water, and stirred with a muddler for 20 seconds to remove any lumps, yielding 100g of liquid beverages for Examples 13 and 14. For Comparative Example 2, the Garcinia indica extract was mixed with water to obtain the content shown in Table 4, yielding the liquid beverage of Comparative Example 2.

[0082] [Evaluation: elution of garcinol] The liquid beverage thus produced was subjected to ultrasonic treatment for 10 minutes, and then filtered through a 0.45 μm membrane filter to prepare a sample solution for high performance liquid chromatography (HPLC). The resulting sample solution was subjected to HPLC measurement under the following conditions to measure the amount of garcinol in the sample solution.

[0083] (HPLC conditions) Detector: UV detector (350 nm) Analytical column: Imtakt Unison UK-C18 HT 3 μm [particle diameter] 3 mm [inner diameter] x 150 mm [length] Column temperature: 40℃ Injection volume: 5μL Flow rate: 1.0mL / min Mobile phase: Solution A 0.1% acetic acid : Solution B: Acetonitrile Gradient conditions:

[0084] [Table 3]

[0085] [Table 4]

[0086] As shown in Table 4, it can be seen that the dissolution of garcinol in Garcinia is improved by combining (A) Garcinia with (B) excipient. It can also be seen that the dissolution of garcinol is improved when (E) protein is also combined. [Industrial Applicability]

[0087] The beverage of the present invention contains Garcinia cambogia, which has excellent health and beauty benefits, and the distinctive flavor of Garcinia cambogia is effectively masked, making it highly industrially applicable.

Claims

1. A beverage comprising (A) Garcinia cambogia and (B) an excipient.

2. The beverage according to claim 1, wherein (A) Garcinia is Garcinia indica.

3. The beverage according to claim 1 or 2, further comprising (C) a vitamin.

4. The beverage according to claim 1 or 2, further comprising (D) barley green leaves.

5. The beverage according to claim 1 or 2, further comprising (E) a protein.

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