Liquid Composition

Abstract

To suppress an unpleasant taste felt during eating a liquid composition containing Curcum longa essence containing Bisacurone or a liquid composition containing Piper longum essence.SOLUTION: One or more embodiments of the present invention relate to a liquid composition comprising Curcum longa extract including Bisacurone, Piper longum extract, and one or more amino acids. Another one or more embodiment(s) of the present invention is a method of improving the taste of a liquid composition comprising a Curcum longa extract including Bisacurone, the method comprising blending Piper longum extract and one or more amino acids into the liquid composition. Yet another one or more embodiments of the present invention relate to a method of improving the taste of a liquid composition comprising Piper longum extract, the method comprising incorporating one or more 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. One or more further embodiments of the present invention relate to a method for improving the taste of a liquid composition comprising a turmeric extract that includes bisacourone. Yet one or more further embodiments of the present invention relate to a method for improving the taste of a liquid composition comprising long pepper extract. [Background technology]

[0002] Turmeric (Curcuma longa LINNE) is a plant of the Zingiberaceae family, cultivated in tropical and subtropical regions around the world, mainly in Southeast Asia. It has been used as a spice and herbal medicine for a long time 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, improving liver function, and preventing hangovers, and turmeric or its extract, turmeric extract, is also attracting attention as a health food.

[0003] However, turmeric or turmeric extract has an unpleasant taste / off-flavor that is unsuitable for consumption, such as a characteristic bitterness, a lingering aftertaste, a medicinal taste, and an earthy smell of turmeric, making it difficult to ingest. Methods for improving the unpleasant taste caused by turmeric or turmeric extracts have been developed and reported so far.

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

[0005] Patent Document 2 describes a method of using an aqueous solution of γ-aminobutyric acid, etc., as a deodorizing and reducing treatment of the unpleasant odor and bitterness components of turmeric rhizomes caused by plant components. As a specific example of this method, Patent Document 2 describes a method in which cut pieces of turmeric rhizomes are soaked in an aqueous solution of γ-aminobutyric acid and then dehydrated in a first step, soaked in an aqueous solution of aluminum potassium sulfate and then dehydrated and dried in a second step, fumigated with roughly dried carrot stalks and then dried in a third step, and pulverized into a fine powder in a fourth step. On the other hand, extract of Piper longum has the function of relieving tension in the body. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] JP 2015-67592 A [Patent Document 2] JP 2001-163793 A Summary of the Invention [Problem to be solved by the invention]

[0007] First, the present specification discloses a means for suppressing the unpleasant taste, particularly earthy smell and lingering aftertaste, felt when eating a liquid composition containing a turmeric extract containing bisacouron.

[0008] The present inventors have also found that a liquid composition containing long pepper extract exhibits an unpleasant taste such as an astringent taste. Therefore, the present specification secondly discloses a means for suppressing the unpleasant taste felt when eating a liquid composition containing long pepper extract. [Means for solving the problem]

[0009] This specification discloses the following inventions. (1) Turmeric extract containing bisacron, Long Pepper Extract, and One or more amino acids A liquid composition comprising: (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) for 1 part by mass of the bisacron, The amount of the long pepper extract in terms of raw material is 50 to 750 parts by mass, The total amount of the one or more amino acids is 9 to 100 parts by mass. A liquid composition according to (1) or (2). (4) A method for improving the taste of a liquid composition containing a turmeric extract containing bisacouron, comprising the steps of: The method comprises combining a long pepper extract and one or more amino acids with said 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 long pepper extract, comprising: incorporating one or more amino acids into said 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] It is preferable that the liquid composition according to any one of (1) to (3) or the liquid composition the taste of which is to be improved by any one of (4) to (7) does not contain one or more components selected from the group consisting of Guinea ginger (Afromamoum melagueta) seeds and fermented ginger. Effect of the Invention

[0011] The liquid composition disclosed herein reduces the unpleasant tastes associated with turmeric extract and long pepper extract containing bisacron. According to one or more embodiments of the methods disclosed herein, the taste of a liquid composition including a turmeric extract containing bisacouron can be improved. According to one or more further embodiments of the methods disclosed herein, the taste of a liquid composition comprising long pepper extract can be improved. [Brief description of the drawings]

[0012] [Figure 1] Figure 1 shows the average evaluation scores for "earthy smell" and "lingering aftertaste" for beverages 2 to 8 in experiment 1, compared with the average evaluation score for beverage 1. In Figure 1, ** indicates that the p-value is less than 0.05. [Diagram 2] Figure 2 shows the average evaluation scores for "astringency," "pungency," and "lingering aftertaste" of beverages 10 to 13 in experiment 2, compared with the average evaluation score for beverage 9. In Figure 2, ** and * indicate p-values ​​less than 0.05 and 0.1, respectively. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0013] <1. Turmeric extract> As used herein, turmeric extract refers to an extract obtained from a plant material derived from a plant of the genus Curcuma in the family Zingiberaceae using water and / or a hydrophilic organic solvent as an extraction solvent.

[0014] As the plant raw material, a suitable part of the rhizome of Curcuma longa (turmeric), Curcuma aromatica, Curcuma zedoaria, Curcuma phaeocaulis, Curcuma kwangsiensis, Curcuma wenyujin, and / or Curcuma xanthorrhiza, which is a plant of the ginger family, can be used in its original form, cut to a suitable size or shape, or in the form of a pulverized product. These plant raw materials may be appropriately dried.

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

[0016] In this specification, "bisaclone" refers to a compound classified as a bisabolane-type sesquiterpene and having the following planar structural formula or a salt thereof. Bisaclone has an asymmetric carbon at the position indicated by the * mark in the planar structural formula, and therefore exists as several optical isomers, but in this specification, bisaclone is a concept that includes all of these optical isomers.

[0017] [ka]

[0018] The amount of bisacron in turmeric extract can be determined by mixing turmeric extract with ethyl acetate, centrifuging the mixture, removing the ethyl acetate from the resulting supernatant, and dissolving the mixture in acetonitrile. This liquid is used as an analytical sample and subjected to high performance liquid chromatography (HPLC). For example, HPLC can be performed under the following conditions. Column: Thermo ODS HYPERSIL (registered trademark) 250 mm x Φ4.6 mm (manufactured by Thermo Scientific) Mobile phase: 65% acetonitrile (20 min) ⇒ 80% acetonitrile (5 min) ⇒ 65% acetonitrile (10 min) ·Flow rate: 0.7mL / min ·Temperature: 40℃ Detection wavelength: 242nm

[0019] <2. Peppermint extract> As used herein, long pepper extract refers to an extract of plant material derived from long pepper (Piper longum).

[0020] The plant material derived from long pepper includes the fruit of long pepper. The fruit may be in the form of a spike containing the fruit. The plant material derived from long pepper may be used in its original form, or may be cut to a suitable size or shape, or may be crushed, pulverized, or ground, or may be in the form of juice. The plant material derived from long pepper may be appropriately dried.

[0021] The extraction solvent for extracting the long pepper extract from the plant raw material may be water, a hydrophilic organic solvent (e.g., ethanol, methanol, isopropanol, propylene glycol, acetone, acetonitrile), or a mixture of two or more of these solvents.

[0022] The method for preparing the long pepper extract is not particularly limited. For example, the plant material derived from long pepper is immersed in an appropriate amount of extraction solvent (for example, 0.5 to 20 times the amount of the plant material by weight), and appropriately stirred or left to stand to dissolve the soluble components in the extraction solvent. The extraction time is not particularly limited, but can be 5 to 120 minutes, for example, 15 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 the cell wall are separated by the solid-liquid separation means and obtained as an extract. The obtained extract may be used as it is as an extract, or if necessary, the extract may be further subjected to further 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 treated product may be used as an extract.

[0023] The long pepper extract may be formulated into a desired form such as powder, granules, etc. For the formulation, a suitable excipient may be used.

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

[0025] <4. Liquid composition> One or more embodiments of the present invention include Turmeric extract containing bisacron, Long Pepper Extract, and One or more amino acids The present invention relates to a liquid composition comprising:

[0026] A liquid composition containing turmeric extract containing bisacurone but not containing long pepper extract and amino acid has an unpleasant taste, particularly an earthy smell and a lingering aftertaste when eaten. By adding long pepper extract to a liquid composition containing turmeric extract containing bisacurone, the earthy smell can be suppressed, and by further adding one or more amino acids in addition to the long pepper extract, the earthy smell can be suppressed more significantly. In addition, a liquid composition containing turmeric extract and long pepper extract containing bisacurone but not containing amino acid has a lingering aftertaste when eaten, whereas a liquid composition further containing one or more amino acids suppresses the lingering aftertaste. In addition, a liquid composition containing turmeric extract and long pepper extract containing bisacurone and further containing one or more amino acids suppresses unpleasant tastes such as pungent taste, astringent taste, and lingering aftertaste derived from long pepper extract.

[0027] In this specification, the "liquid composition" includes a beverage composition, a liquid pharmaceutical composition, etc. The liquid composition is preferably a composition containing water as a main component, and the component is dissolved or dispersed in water.

[0028] In the liquid composition according to the present embodiment, the amount and ratio of each of the components are not particularly limited. For example, in the liquid composition according to the present embodiment, the amount of the long pepper extract in terms of raw material is preferably 50 to 750 parts by mass per part by mass of bisacurone, 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 turmeric extract as bisacurone is preferably 0.001 to 0.010% by mass, the content of the long pepper extract in terms of raw material 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 long pepper extract in terms of raw material is the amount of the long pepper extract expressed as the amount of the long pepper plant raw material used for its extraction.

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

[0030] The "other components" include turmeric pigments, which are obtained by extracting the rhizome of turmeric with ethanol at warm temperature, with oil or fat at hot temperature or with propylene glycol at room temperature or with hexane or acetone at hot temperature, and the turmeric pigments thus obtained mainly contain curcumin. Furthermore, the liquid composition according to this embodiment may contain components that are acceptable in the final form of foods, beverages, medicines, etc., and that can be orally ingested.

[0031] The liquid composition according to this embodiment may contain sweeteners, acidulants, vitamins, minerals, thickeners, emulsifiers, antioxidants, colorants, flavorings, preservatives, antiseptics, antifungal agents, and the like.

[0032] Examples of sweeteners include monosaccharides and disaccharides such as glucose, fructose, sucrose, lactose, maltose, palatinose, trehalose, and xylose, isomerized sugars (glucose-fructose liquid sugar, fructose-glucose liquid sugar, mixed isomerized sugar, etc.), sugar alcohols (erythritol, xylitol, lactitol, palatinite, sorbitol, reduced starch syrup, etc.), honey, and high-intensity sweeteners (sucralose, acesulfame potassium, thaumatin, stevia, aspartame, etc.).

[0033] 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, etc., 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, and iron.

[0034] Examples of thickening agents include carrageenan, gellan gum, xanthan gum, gum arabic, tamarind gum, guar gum, locust bean gum, karaya gum, agar, gelatin, pectin, soybean polysaccharides, and carboxymethylcellulose (CMC). Examples of the emulsifier include glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, lecithin, plant sterols, and saponin. Antioxidants include vitamin C, tocopherol (vitamin E), enzyme-treated rutin, catechin, and the like. The other ingredients mentioned above can be appropriately blended in amounts within the ranges that those skilled in the art would normally employ in liquid compositions such as beverages.

[0035] The pH of the liquid composition according to the present embodiment is not particularly limited, but a pH of 5.0 or less 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 specifications of the Food Sanitation Act, the method of sterilization and disinfection of soft drinks differs greatly at the pH 4.0 boundary, and sterilization of those with a pH of less than 4.0 requires heating to a central temperature of 65°C for 10 minutes, while sterilization of those with a pH of 4.0 or more requires heating to a central temperature of 85°C for 30 minutes. Therefore, by making the pH value of the liquid composition according to the present embodiment less than 4.0, energy consumption in the sterilization process can be suppressed and the load on the turmeric extract due to the sterilization process can be reduced, which is preferable. In this specification, the pH value refers to a 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-mentioned ingredients and adding an appropriate acidulant, 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 bisacrolone> One or more further embodiments of the present invention include A method for improving the taste of a liquid composition containing a turmeric extract containing bisacouron, comprising the steps of: The method comprises incorporating a long pepper extract and one or more amino acids into said liquid composition.

[0038] According to the method of this embodiment, the earthy odor and lingering aftertaste derived from turmeric extract in a liquid composition containing turmeric extract including bisacrol can be suppressed, thereby improving the taste of the liquid composition.

[0039] In the method according to this embodiment, the preferred features of the liquid composition prepared by blending a long pepper extract and one or more amino acids with a liquid composition containing a turmeric extract containing bisacurone are the same as the preferred features of the above-mentioned liquid compositions disclosed in this specification.

[0040] In the method according to the present embodiment, the procedure of the step of mixing the liquid composition containing the turmeric extract containing bisacurone with the long pepper extract and one or more amino acids is not particularly limited. For example, the liquid composition containing the turmeric extract containing bisacurone in water may be prepared, and then the liquid composition may be mixed with the long pepper extract and one or more amino acids, or the water may be mixed with the turmeric extract containing bisacurone, the long pepper extract and one or more amino acids in any order.

[0041] <6. Method for improving the taste of a liquid composition containing long pepper extract> Yet one or more embodiments of the present invention include A method for improving the taste of a liquid composition containing a long pepper extract, comprising: incorporating one or more amino acids into said liquid composition.

[0042] According to the method of this embodiment, unpleasant tastes such as spiciness, astringency, and a lingering aftertaste derived from long pepper extract in a liquid composition containing long pepper extract can be suppressed, thereby improving the taste of the liquid composition.

[0043] In the method according to this embodiment, the preferred features of the liquid composition prepared by incorporating one or more amino acids into a liquid composition containing long pepper extract are the same as the preferred features of the above liquid compositions disclosed in this specification, excluding the features described with respect to the components other than turmeric extract.

[0044] In the method according to the present embodiment, the procedure of the step of mixing one or more amino acids with the liquid composition containing Long Pepper Extract is not particularly limited.For example, the liquid composition containing Long Pepper Extract can be prepared in water, and then the liquid composition can be mixed with one or more amino acids, or water can be mixed with Long Pepper Extract and one or more amino acids in any order. EXAMPLES

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

[0046] Long Pepper Extract is a powder made by extracting the long pepper fruit with hot water, concentrating it, adding dextrin, and drying it. 1g of this extract is prepared using 1g of fruit.

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

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

[0049] [Table 1]

[0050] Ten evaluators A to J drank 100g of each of the beverages 1 to 8, and each evaluator scored the "earthy smell" and "lingering aftertaste" they felt on an 11-point scale from 0 to 10. Each taste was scored as 0 if it was not felt at all, 10 if it was felt very strongly, and 1 to 9 depending on the level in between.

[0051] 1.3.Results The following table shows the scores of "earthy smell" and "lingering aftertaste" of beverages 1 to 8 given by 10 evaluators. A Student's t-test was performed to determine the p-value of the scores of beverages 2 to 8 relative to the score of beverage 1.

[0052] Figure 1 shows the average evaluation scores for "earthy smell" and "lingering aftertaste" for beverages 2 to 8, compared with the average evaluation score for 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 contained turmeric extract but did not contain long pepper extract or amino acids, had an unpleasant taste of "earthy odor" and "lingering aftertaste" derived from the turmeric extract.

[0056] In Beverage 2, which contains turmeric extract and long pepper extract but does not contain added amino acids, the "earthy smell" derived from the turmeric extract was significantly suppressed. However, the "lingering aftertaste" was about the same as in Beverage 1. The results of Experiment 2 described below show that the "lingering aftertaste" is caused not only by the turmeric extract but also by the long pepper extract. Beverage 2, which contains turmeric extract and long pepper extract, has the problem of exhibiting a "lingering aftertaste" derived from the turmeric extract and long pepper extract.

[0057] On the other hand, in beverage 3, which contained turmeric extract, long pepper extract, and GABA, the "earthy smell" derived from the turmeric extract and the "lingering aftertaste" derived from the turmeric extract and long pepper extract were significantly suppressed compared to beverage 1. Beverage 5, which contained 10 times the amount of GABA as in beverage 3, also showed an improved taste, similar to beverage 3. Similarly, beverages 6, 7, and 8, which contained L-alanine, glycine, and L-arginine in addition to turmeric extract and long pepper extract, also showed significantly suppressed the "earthy smell" derived from the turmeric extract and the "lingering aftertaste" derived from the turmeric extract and long pepper extract compared to beverage 1.

[0058] In drink 4, which contains turmeric extract and GABA but no long pepper extract, the "earthy smell" and "lingering aftertaste" derived from turmeric extract were significantly suppressed compared to drink 1, but the degree of suppression was not as great as in drink 3. Furthermore, drink 4 does not contain long pepper extract, and so naturally cannot provide the favorable physiological effects of long pepper extract.

[0059] 2. Experiment 2 In this experiment, we confirmed the effect of adding amino acids (GABA, L-alanine, glycine, L-arginine) to a beverage containing long pepper extract but not turmeric extract to suppress unpleasant flavors.

[0060] 2.1.Materials The long pepper extract and amino acids used were the same as those used in Experiment 1.

[0061] Testing Beverages 9 to 13 having the following compositions were prepared as test beverages. The pH of beverages 9–13 ranged from 3.6±0.15.

[0062] [Table 4]

[0063] Ten evaluators A to J drank 100g of each of beverages 9 to 13, and each evaluator scored the "astringent taste," "spicy taste," and "lingering aftertaste" they felt on an 11-point scale from 0 to 10. Each taste was scored from 0 if it was not felt at all to 10 if it was felt very strongly, with scores ranging from 1 to 9 depending on the severity.

[0064] 2.3.Results The following table shows the scores of the 10 evaluators for "astringency," "pungency," and "lingering aftertaste" of beverages 9 to 13. A Student's t-test was performed to determine the p-value of the evaluation scores of beverages 10 to 13 relative to the evaluation score of beverage 9.

[0065] Figure 2 shows the average evaluation scores for "astringency," "pungency," and "lingering aftertaste" for beverages 10 to 13, compared with the average evaluation score for beverage 9. In Figure 2, ** and * indicate p-values ​​less than 0.05 and 0.1, respectively.

[0066] [Table 5]

[0067] [Table 6]

[0068] [Table 7]

[0069] Beverage 9, which contained long pepper extract but no added amino acids, had undesirable tastes derived from the long pepper extract, such as an astringent taste, a spicy taste, and a lingering aftertaste.

[0070] On the other hand, beverages 10, 11, 12, and 13, which contain GABA, L-alanine, glycine, and L-arginine in addition to long pepper extract, tended to suppress the "astringent taste," "hotness," and "lingering aftertaste" derived from long pepper extract compared to beverage 9. In particular, the "hotness" was significantly suppressed by the addition of amino acids.

[0071] The results of Experiments 1 and 2 confirm that beverages containing a combination of turmeric extract, long pepper extract, and amino acids suppress the unpleasant tastes of "earthy smell" and "lingering aftertaste" derived from turmeric extract, as well as the "astringent taste," "spicy taste," and "lingering aftertaste" derived from long pepper extract.

Claims

1. Turmeric extract containing bisacron, Long Pepper Extract, and One or more amino acids A liquid composition comprising: 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; A liquid composition, wherein the amount of the long pepper extract in terms of a 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, relative to 1 part by mass of the bisacrone.

2. A liquid composition as described in claim 1, wherein the turmeric extract contains 0.15% or more by dry weight of bisacron.

3. A method for improving the taste of a liquid composition containing a turmeric extract containing bisacouron, comprising the steps of: The method includes blending a long pepper extract and 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; The method according to claim 1, wherein the amount of the long pepper extract converted into a 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, relative to 1 part by mass of the bisaclone.

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