Beverages containing ellagitannins

Abstract

To provide a beverage in which the reduction of ellagitannins is suppressed during storage after manufacturing. [Solution] An ellagitannin-containing beverage containing 0.0001 to 0.05% by weight of ellagitannin and 0.01 to 1% by weight of antioxidants in the total beverage.

Description

Technical Field

[0001] The present invention relates to a beverage containing ellagitannin.

Background Art

[0002] In recent years, with the increase in the elderly population, a condition called sarcopenia, in which muscle mass decreases and muscle strength declines, has become a social problem. As a preventive measure for this, it has been reported that ellagitannins such as casuarinin and stachyurin have the effect of activating satellite cells, which play an important role in increasing or maintaining muscle mass and muscle strength. Therefore, various foods containing ellagitannin have been developed.

[0003] Patent Document 1 discloses a muscle enhancer containing ellagitannin as an active ingredient. As an example of a food to which the muscle enhancer containing the ellagitannin as an active ingredient is added, beverages such as milk beverages, soft drinks, sports drinks, nutritional drinks, beauty drinks, and liquid nutritional agents are described.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] In the process of considering the preparation of a beverage added with ellagitannin, it was found that ellagitannin in the beverage decreases over time during storage after production.

[0006] In view of the above problems, an object of the present invention is to provide a beverage in which the decrease of ellagitannin is suppressed during storage after production.

Means for Solving the Problems

[0007] As a result of diligent research to solve the above problems, the inventors of this invention have discovered that by adding a specific amount of antioxidant to a beverage containing a specific amount of ellagitannin, the decrease in ellagitannin during storage after production can be suppressed, thus completing the present invention.

[0008] In other words, the present invention relates to an ellagitannin-containing beverage containing 0.0001 to 0.05% by weight of ellagitannin and 0.01 to 1% by weight of an antioxidant in the total beverage. The ellagitannin is preferably casuarinin and / or stachiurin, and is preferably derived from lemon myrtle. The antioxidant is preferably at least one selected from the group consisting of ascorbic acid, sodium ascorbate, tea extract, rosemary extract, bayberry extract, lecithin, tocopherol, ascorbyl palmitate, ascorbyl stearate, dibutylhydroxytoluene (BHT), and butylhydroxyanisole (BHA). The pH of the beverage is preferably 2 to 4.5. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide a beverage in which the reduction of ellagitannins during storage after production is suppressed. [Modes for carrying out the invention]

[0010] The present invention will be described in further detail below. The beverage of the present invention contains specific amounts of ellagitannin and antioxidant.

[0011] Examples of the aforementioned types of beverages include tea, near-water, coffee, black tea, soft drinks, carbonated drinks, jelly drinks, alcoholic beverages, vegetable drinks, fruit juices, mineral-containing drinks, protein drinks, dairy drinks, fermented milk, and lactic acid bacteria drinks.

[0012] From the viewpoint of further suppressing the decrease of ellagitannins, the pH of the beverage is preferably 2 to 4.5, more preferably 2.2 to 4, and even more preferably 2.5 to 3.5.

[0013] The aforementioned ellagitannins are a general term for tannins that have a hexahydroxydiphenoyl (HHDP group, hereafter also simply referred to as "HHDP group") group in their molecule and produce ellagic acid in addition to polyhydric alcohols upon hydrolysis.

[0014] The types of ellagitannins mentioned above are not particularly limited, and examples include castalagin (belcaragin), castalin, casaalictin, casaaliin, casaalinin, pedanculagin, punicacortein C, punigluconin, punicalagin, punicalagin α, punicalin, 2-O-galloyl-punicalin, staquiurin, strictinin, and terimagrandin II.

[0015] From the viewpoint of more fully enjoying the effects of the present invention, a structure in which glucose opens its ring to form a linear structure, with two HHDP groups ester-bonded to the hydroxyl groups at positions 2 and 3 and 4 and 6 of glucose, and a galloyl group ester-bonded to the hydroxyl group at position 5, is preferred. Examples include casuarinin and stacchiurin. Among these, casuarinin having an α-glucose structure is more preferred.

[0016] The method for obtaining the aforementioned ellagitannin is not particularly limited; it can be chemically synthesized from known compounds or purified from plants. For example, casuarinine and / or stachyurin are found in Casuarina stricta (Casuarina stricta, Casuarinae family); Stachyurus praecox (Stachyurus praecox, Stachyuraceae family); Psidium guajava and Psidium cattleianum (Psidium guajava, Psidium cattleianum, Myrtaceae family); Syzygium jambos, Syzygium samarangense, and Syzygium aqueum (Syzygium jambos, Syzygium samarangense, Syzygium aqueum, Myrtaceae family); Backhousia citriodora (Lemon myrtle, Backhousia citriodora, Myrtaceae family); Feijoa sellowiana (Feijoa, Feijoa, Myrtaceae family); and Eucalyptus viminalis (Eucalyptus, Myrtaceae family). viminalis); contained in allspice (Pimenta dioica), a member of the Myrtaceae family. In the present invention, from the viewpoint of availability and flavor, ellagitannin derived from lemon myrtle is preferred. The method of purifying ellagitannin from plants is not particularly limited. Since ellagitannin has many hydroxyl groups and is therefore water-soluble, it can be extracted from parts of plants containing ellagitannin, such as leaves, stems, roots, branches, and flowers, using an aqueous solvent such as water, a water-miscible organic solvent, or a mixture thereof.

[0017] Ellagitannins derived from lemon myrtle can be purified by repeatedly fractionating lemon myrtle extract obtained by the method described in the examples below using high-performance liquid chromatography (HPLC). Examples of HPLC conditions include the following: Column: "YMC-Pack ODS-A" manufactured by YMC, φ10mm x 150mm Eluent: Gradient of acetonitrile-methanol mixture and 0.1% formic acid aqueous solution

[0018] The ellagitannin content is preferably 0.0001 to 0.05% by weight of the total beverage, more preferably 0.0003 to 0.025% by weight, even more preferably 0.0005 to 0.01% by weight, and particularly preferably 0.001 to 0.005% by weight. If the content is less than 0.0001% by weight, the supplementation of ellagitannin may not be efficient. On the other hand, if it is more than 0.05% by weight, the effect may plateau.

[0019] The aforementioned antioxidants are not particularly limited as long as they are used in food. Examples include ascorbic acid, sodium ascorbate, tea extract, rosemary extract, bayberry extract, lecithin, tocopherol, ascorbyl palmitate, ascorbyl stearate, dibutylhydroxytoluene (BHT), and butylhydroxyanisole (BHA). At least one selected from the group consisting of these may be used. From the viewpoint of flavor, ascorbic acid, sodium ascorbate, and bayberry extract are preferred.

[0020] The content of the antioxidant is preferably 0.01 to 1% by weight of the total beverage, more preferably 0.02 to 0.8% by weight, even more preferably 0.05 to 0.7% by weight, and particularly preferably 0.1 to 0.5% by weight. If the content is less than 0.01% by weight, the effect of suppressing the reduction of ellagitannin may be poor. If the content is more than 1% by weight, the effect may plateau, or off-flavors or odors may be perceived.

[0021] The effects of the present invention can be further enhanced by setting the weight ratio of the antioxidant to the ellagitannin to 5 to 500. The weight ratio is more preferably 10 to 350, even more preferably 20 to 250, and particularly preferably 50 to 150.

[0022] The ellagitannin-containing beverage of the present invention may contain, within a range not impairing the effects of the present invention, tea extracts (green tea leaves such as sencha, deep-steamed sencha, roasted tea, bancha, gyokuro, kabusecha, matcha, kamairi cha, stem tea, stick tea, sprout tea, matcha, etc.; semi-fermented tea leaves such as oolong tea leaves like Tieguanyin, color variety, Huangjingui, Wuyi rock tea, etc., black tea leaves such as Darjeeling, Assam, Sri Lanka, etc. and fermented tea leaves such as Pu-erh tea leaves), milk components (raw milk, raw cream, butter, sweetened condensed milk, skim sweetened condensed milk, concentrated milk, skim concentrated milk, skim milk powder, whole milk powder, cheese, casein and its salts, whey powder, etc.), fruit juices (apple, grape, orange, citrus, lemon, grapefruit, pineapple, strawberry, guava, banana, acerola, papaya, passion fruit, mango, apricot, plum, etc.), saccharides (glucose, fructose, galactose, sucrose, maltose, lactose, oligosaccharides, fructose-glucose liquid sugar, trehalose, etc.), sugar alcohols (xylitol, erythritol, etc.), high-intensity sweeteners (acesulfame K, sucralose, aspartame, stevia, etc.), salts (sodium chloride, potassium chloride, etc.), organic acids (citric acid, malic acid, lactic acid, succinic acid, gluconic acid, tartaric acid, acetic acid, etc.) or their salts, phosphoric acid or its salts, liquors, vinegar, dietary fiber, coloring agents (caramel pigment, gardenia pigment, fruit juice pigment, etc.), stabilizers (soybean polysaccharides, pectin, carboxymethyl cellulose, gellan gum, guar gum, tara gum, modified starch, xanthan gum, etc.), seasonings (amino acids, etc.), pH adjusters, emulsifiers, etc. as needed.

[0023] The manufacturing method of the ellagitannin-containing beverage of the present invention is exemplified below.

[0024] The manufacturing method of the ellagitannin-containing beverage according to this embodiment includes a mixing step and a post-treatment step.

[0025] In the mixing step, water, ellagitannin, antioxidant, etc. are appropriately charged into a mixing tank to produce a mixed solution. In this mixing step, each raw material may be mixed and adjusted so that the content of ellagitannin, the content of antioxidant, etc. are within the predetermined ranges described above.

[0026] Next, in the post-processing step, treatments such as filtration, sterilization, carbon dioxide addition, and filling into containers are selectively performed as needed. The filtration in the post-processing step can be carried out using a general filter or strainer. Furthermore, while plate sterilization is preferred for the sterilization in the post-processing step from the viewpoint of processing speed, etc., it is not limited to this and can be applied if a similar treatment can be performed. Furthermore, the filling in the post-processing step is preferably carried out in a cleanroom that maintains a level of cleanliness that is normally used in the manufacture of beverages. The order of each treatment in the post-processing step is not particularly limited.

[0027] Furthermore, each process carried out in the mixing and post-processing stages can be performed using equipment commonly used for manufacturing RTD (ready-to-drink) beverages.

[0028] According to the method for producing ellagitannin-containing beverages described above, it is possible to produce ellagitannin-containing beverages in which the decrease in ellagitannins is suppressed during storage after production. [Examples]

[0029] The present invention will be described in more detail below with reference to examples, but the present invention is not limited in any way to these examples. In the examples, "parts" and "%" are based on weight.

[0030] Furthermore, the raw materials used in the examples and comparative examples are as follows. 1) "Vitamin C (L-ascorbic acid)" manufactured by Fuso Chemical Industries, Ltd. 2) "L-sodium ascorbate" manufactured by Fuso Chemical Industries, Ltd. 3) Iwata Chemical Industry Co., Ltd. "Citric Acid (Crystals)"

[0031] <Measurement of ellagitannin content> For measuring the ellagitannin content, 120 mg of lemon myrtle extract was dissolved in 1 mL of water and used as the analytical sample. For beverages, the beverage itself was used as the analytical sample. The content of each analytical sample was then measured by high-performance liquid chromatography (HPLC) under the following conditions. [HPLC conditions] Column: "YMC-Pack ODS-A" manufactured by YMC, φ10mm x 150mm Eluent: Gradient of acetonitrile-methanol mixture and 0.1% formic acid aqueous solution

[0032] <Evaluation of the stability of ellagitannins in beverages> In the beverages obtained in the examples and comparative examples, the ellagitannin retention rate {(B) / (A) × 100 (%)} was determined from the ellagitannin content immediately after production (A) and the ellagitannin content in the beverage after storage (B), and evaluated according to the following evaluation criteria. A: The ellagitannin retention rate is over 85%, indicating excellent stability. B: The ellagitannin retention rate is between 70% and 85%, indicating good stability. C: The retention rate of ellagitannins is between 50% and 70%, indicating slightly inferior stability. D: The retention rate of ellagitannins is between 30% and 50%, indicating poor stability. E: The retention rate of ellagitannins is less than 30%, indicating very poor stability.

[0033] (Manufacturing Example 1) Preparation of Lemon Myrtle Extract Finely chopped 100 parts by weight of dried lemon myrtle leaves were added to 1300 parts by weight of water, and extraction was carried out twice by heating at 80°C for 1 hour. After the obtained extract was cooled to room temperature, insoluble matter was removed by filtration. Subsequently, it was concentrated under reduced pressure to a 3-fold concentration, and then dried into a powder to obtain 16.1 parts by weight of a dry powder. 8.9 parts by weight of dextrin was added to this dry powder to obtain 25 parts by weight of lemon myrtle extract. The ellagitannin content in the lemon myrtle extract was 1.00% by weight (kasuarinin: 0.99% by weight, stachiurin: 0.01% by weight).

[0034] (Example 1) Preparation of an ellagitannin-containing beverage (near water) According to the formulation in Table 1, 0.23 parts by weight of lemon myrtle extract (Production Example 1), 0.10 parts by weight of ascorbic acid, and 0.05 parts by weight of citric acid were added to 99.62 parts by weight of added water, stirred to dissolve, then heated and sterilized at 121°C for 4 minutes, cooled to 40°C, and filled into containers to obtain an ellagitannin-containing beverage. The pH of the obtained beverage, the content of ellagitannin and antioxidants in the beverage immediately after production, the antioxidant / ellagitannin (weight ratio), the ellagitannin content in the beverage after storage, the retention rate of ellagitannin during storage after production (%), and the stability of ellagitannin during storage after production are shown in Table 1.

[0035] [Table 1]

[0036] (Example 2) Preparation of an ellagitannin-containing beverage (near water) An ellagitannin-containing beverage was obtained in the same manner as in Example 1, except that the amount of ascorbic acid was changed from 0.10 parts by weight to 0.20 parts by weight and citric acid from 0.05 parts by weight to 0.03 parts by weight, and the total volume was adjusted with added water, according to the formulation in Table 1. The pH of the obtained beverage, the content of ellagitannin and antioxidants in the beverage immediately after production, the antioxidant / ellagitannin (weight ratio), the ellagitannin content in the beverage after storage, the retention rate of ellagitannin during storage after production (%), and the stability of ellagitannin during storage after production are shown in Table 1.

[0037] (Examples 3-4) Preparation of ellagitannin-containing beverage (near water) An ellagitannin-containing beverage was obtained in the same manner as in Example 1, except that 0.23 parts by weight of lemon myrtle extract (Production Example 1) was changed to 0.42 parts by weight according to the formulation in Table 1, and 0.10 parts by weight of sodium ascorbate was added instead of 0.10 parts by weight of ascorbic acid (Example 3) or 0.20 parts by weight (Example 4). The pH of the obtained beverage, the content of ellagitannin and antioxidants in the beverage immediately after production, the antioxidant / ellagitannin (weight ratio), the ellagitannin content in the beverage after storage, the retention rate of ellagitannin during storage after production (%), and the stability of ellagitannin during storage after production are shown in Table 1.

[0038] (Comparative Example 1) Preparation of an ellagitannin-containing beverage (near water) An ellagitannin-containing beverage was obtained in the same manner as in Example 1, except that 0.10 parts by weight of ascorbic acid was omitted, 0.05 parts by weight of citric acid was changed to 0.20 parts by weight, and the total volume was adjusted with added water, according to the formulation in Table 1. The pH of the obtained beverage, the content of ellagitannin and antioxidants in the beverage immediately after production, the antioxidant / ellagitannin (weight ratio), the ellagitannin content in the beverage after storage, the retention rate of ellagitannin during storage after production (%), and the stability of ellagitannin during storage after production are shown in Table 1.

[0039] (Comparative Example 2) Preparation of an ellagitannin-containing beverage (near water) An ellagitannin-containing beverage was obtained in the same manner as in Example 1, except that 0.10 parts by weight of ascorbic acid and 0.05 parts by weight of citric acid were omitted according to the formulation in Table 1, 0.23 parts by weight of lemon myrtle extract (Production Example 1) was changed to 0.42 parts by weight, and the total volume was adjusted with added water. The pH of the obtained beverage, the content of ellagitannin and antioxidants in the beverage immediately after production, the antioxidant / ellagitannin (weight ratio), the ellagitannin content in the beverage after storage, the retention rate of ellagitannin during storage after production (%), and the stability of ellagitannin during storage after production are shown in Table 1.

[0040] As is clear from the results in Table 1, all beverages containing antioxidants in the range of 0.01 to 1% by weight (Examples 1 to 4) showed good evaluation of ellagitannin stability during post-production storage. In particular, the beverage with a pH in the range of 2 to 4.5 and an antioxidant weight ratio to ellagitannin in the range of 50 to 150 (Example 2) received an A rating for ellagitannin stability during post-production storage. On the other hand, beverages without added antioxidants (Comparative Examples 1 and 2) showed poor evaluation of ellagitannin stability during post-production storage, receiving D or E ratings.

Claims

1. An ellagitannin-containing beverage containing 0.0001 to 0.05% by weight of ellagitannins and 0.01 to 1% by weight of antioxidants in the overall beverage.

2. The ellagitannin-containing beverage according to claim 1, wherein the ellagitannin is casualin and / or stachiurin.

3. The ellagitannin-containing beverage according to claim 1 or 2, wherein the ellagitannin is derived from lemon myrtle.

4. An ellagitannin-containing beverage according to any one of claims 1 to 3, wherein the antioxidant is at least one selected from the group consisting of ascorbic acid, sodium ascorbate, tea extract, rosemary extract, bayberry extract, lecithin, tocopherol, ascorbyl palmitate, ascorbyl stearate, dibutylhydroxytoluene (BHT), and butylhydroxyanisole (BHA).

5. An ellagitannin-containing beverage according to any one of claims 1 to 4, wherein the pH of the beverage is 2 to 4.5.

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