drinks

Abstract

To provide a beverage comprising reishi spore oil, phospholipid, glycerol fatty acid ester, and glycerol, and a method for improving an unpleasant taste and odor of reishi spore oil caused by combinational use of phospholipid, glycerol fatty acid ester, and glycerol.SOLUTION: A beverage contains the following components (A)-(D): (A) reishi spore oil 1 w / v% or less, (B) phospholipid, (C) glycerol fatty acid ester with an HLB value of 10-15 and (D) glycerol.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a beverage containing ganoderma spore oil, phospholipids, glycerol fatty acid esters, and glycerol, and a method for improving the unpleasant taste and odor of ganoderma spore oil by using phospholipids, glycerol fatty acid esters, and glycerol in combination.

Background Art

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

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

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

[0005] In recent years, a technology has been reported in which stem cells are promoted to proliferate by using a ganoderma spore supercritical extract as an active ingredient (Patent Document 3).

[0006] To fully obtain the benefits of Reishi spore oil, it is necessary to consume it continuously, and for this purpose, a beverage form that is easy to consume is preferable. On the other hand, beverages containing Reishi spore oil have had the problem of unpleasant taste and odor.

[0007] Therefore, as a technique for masking the unpleasant taste and odor of oil, Patent Document 4 provides a technique for masking the fishy smell of fish oil by reducing the particle size of oil droplets. However, this method has limitations in the types of substances that can be masked and cannot be applied to the unpleasant taste and odor of reishi mushroom spore oil.

[0008] Furthermore, there is a technology that can mask the oily odor of food and beverages by adding ethyl decanoate (Patent Document 5). However, since ethyl decanoate is an insoluble component in water, there was a concern that it would separate over time when added to beverages. [Prior art documents] [Patent Documents]

[0009] [Patent Document 1] Japanese Patent Publication No. 2008-301726 [Patent Document 2] Japanese Patent Publication No. 2011-211956 [Patent Document 3] Japanese Patent Publication No. 2020-171242 [Patent Document 4] Japanese Patent Application Publication No. 8-205772 [Patent Document 5] Japanese Patent Publication No. 2006-197857 [Non-patent literature]

[0010] [Non-Patent Document 1] Beane OS et al., PLOs One, 2014, Vol. 9, No. 12, e115963 [Non-Patent Document 2] Molofsky, AV et al., Nature, 2006, Vol. 443, No. 7110, pp. 448-452. [Non-Patent Document 3] Geiger H. et al., Nat. Rev. Immunol., 2013, Vol. 13, No. 5, pp. 376-389. [Non-Patent Document 4] Akamatsu H. et al., J. Dermatol., 2016, Vol. 43, pp. 311-313 [Non-Patent Document 5] Yamada T. et al., J. Dermatol. Sci., 2010, Vol. 58, pp. 36-42. [Overview of the project] [Problems that the invention aims to solve]

[0011] The present invention aims to improve the unpleasant taste and odor of reishi mushroom spore oil by using phospholipids, glycerin fatty acid esters, and glycerin in combination with beverages containing reishi mushroom spore oil. [Means for solving the problem]

[0012] The following ingredients (A) to (D): (A) Reishi spore oil 1 w / v% or less (B) Phospholipids (C) Glycerin fatty acid esters with an HLB value of 10-15 (D) Glycerin This invention provides a beverage characterized by containing [a specific ingredient / substance].

[0013] Furthermore, the present invention provides a beverage in which the weight ratio (B) / (A) of component (B) phospholipid to component (A) reishi spore oil is 0.5 to 0.8.

[0014] The present invention also provides a beverage in which the weight ratio (C) / (A) of the glycerin fatty acid ester having an HLB value of 10 to 15 with respect to the component (A), Ganoderma spore oil, is 3 to 7.

[0015] The present invention also provides a beverage in which the weight ratio (D) / (A) of the component (D), glycerin, with respect to the component (A), Ganoderma spore oil, is 5 to 10.

[0016] The present invention also provides a method for masking the unpleasant taste and unpleasant odor of Ganoderma spore oil by using phospholipid, glycerin fatty acid ester, and glycerin in combination.

Effects of the Invention

[0017] The beverage of the present invention is excellent in improving the unpleasant taste and unpleasant odor of Ganoderma spore oil by using phospholipid, glycerin fatty acid ester, and glycerin in combination.

Modes for Carrying Out the Invention

[0018] The beverage in the present invention refers to soft drinks in the food field, and examples include nutritional beverages, beauty beverages, health beverages, carbonated beverages, and the like.

[0019] The component (A), Ganoderma spore oil, in the present invention refers to oil extracted from Ganoderma spores. The Ganoderma spores are not particularly limited as long as they are spores of Ganoderma belonging to the family Ganodermataceae, and examples include spores of red Ganoderma, black Ganoderma, purple Ganoderma, blue Ganoderma, yellow Ganoderma, and white Ganoderma. Among them, spores of red Ganoderma (Ganoderma lucidum), black Ganoderma (Ganoderma sinense, Ganoderma japonicum, Ganoderma atrum) are more preferable.

[0020] In this invention, Ganoderma lucidum spores include spores and sporangia containing multiple spores endogenously. For extraction of Ganoderma lucidum spores, the collected Ganoderma lucidum spores may be used as is, but it is preferable to perform a wall-breaking treatment to physically disintegrate the cell walls of the spores.

[0021] In the present invention, the preferred extraction method for obtaining Reishi mushroom spore oil is to contact the Ganoderma lucidum spores with a supercritical fluid, and more preferably, the extraction method using supercritical carbon dioxide is preferred because it allows for safe and easy desolvation. Conventional solvent extraction methods used for extracting edible oils and the like can also be employed.

[0022] The extraction conditions using supercritical carbon dioxide are preferably a temperature of 31 to 100°C, more preferably 31 to 80°C, and even more preferably 31 to 60°C, and a pressure of 7 to 100 MPa, more preferably 7 to 50 MPa, and even more preferably 7 to 30 MPa. Of these, a temperature of 31 to 80°C and a pressure of 7 to 50 MPa is particularly preferred, and a temperature of 31 to 60°C and a pressure of 7 to 30 MPa is most preferred. Commercially available reishi spore oil can be used.

[0023] The content of component (A), Reishi spore oil, is preferably 1 w / v% or less, and more preferably 0.1 w / v% or less. If the content exceeds 1 w / v%, the relative content of phospholipids and glycerol fatty acid esters increases, and even if the unpleasant taste and odor of Reishi spore oil can be masked, the taste of phospholipids and glycerol fatty acid esters becomes too strong, which is undesirable.

[0024] In the present invention, component (B) phospholipid refers to a molecule having two or more hydrophobic groups consisting of a phosphate group and an acyl group and / or an alkyl group. Examples include phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine, phosphatidylinositol, phosphatidylglycerol, phosphatidic acid, sphingomyelin, cardiolipin, or a mixture of two or more derivatives thereof.

[0025] To give more specific examples of component (B) phospholipids, there are dioleyl phosphatidylcholine, 1-stearoyl-2-oleoyl-sn-phosphatidylcholine, 1-palmitoyl-2-oleoyl-sn-phosphatidylcholine, 1-lauroyl-2-oleoyl-sn-phosphatidylcholine, 1-oleoyl-2-myristoyl-sn-phosphatidylcholine, 1-oleoyl-2-behenoyl-sn-phosphatidylcholine, etc. Natural examples include plant-derived phospholipids such as soybean phospholipid, safflower phospholipid, and sunflower phospholipid, or egg yolk phospholipid, or those obtained by hydrogenation, but are not limited to these. Furthermore, in the present invention, one or more selected from these phospholipids can be used, and among them, soybean phospholipid is preferred.

[0026] In the present invention, the weight ratio (B) / (A) of component (B) phospholipid to component (A) reishi spore oil is preferably 0.5 to 0.8, and more preferably 0.6 to 0.7.

[0027] In the present invention, component (C) glycerin fatty acid ester has an HLB value of 10 to 15, and among these, an HLB value of 11 to 13 is preferred. For example, examples of glycerin fatty acid esters include decaglycerin monolaurate, hexaglycerin monolaurate, decaglycerin monomyristate, hexaglycerin monomyristate, decaglycerin monooleate, decaglycerin monostearate, decaglycerin monopalmitate, decaglycerin diisostearate, etc., and one or more selected from these glycerin fatty acid esters can be used. Among these, decaglycerin monooleate and decaglycerin monostearate are preferred. The HLB value of the surfactant in the present invention is calculated using the Griffin formula shown below. HLB value = (Molecular weight of hydrophilic group / Molecular weight of surfactant) × 20

[0028] In the present invention, the weight ratio (C) / (A) of component (C) glycerin fatty acid ester having an HLB value of 10 to 15 to component (A) reishi spore oil is preferably 3 to 7, and more preferably 4 to 6.

[0029] The component (D) glycerin in this invention can be any type commonly used in food products.

[0030] In the present invention, the weight ratio (D) / (A) of component (A) Reishi spore oil to component (D) glycerin is preferably 5 to 10, and more preferably 6 to 8.

[0031] The beverage in this invention may contain other auxiliary ingredients as needed. For example, sweeteners such as sucrose, glucose, fructose, maltose, honey, starch syrup, maltitol, erythritol, sorbitol, and xylitol; high-intensity sweeteners such as sucralose, acesulfame potassium, stevia, aspartame, and neotame; fruit juices such as apple juice, grape juice, mandarin orange juice, muscat grape juice, and lychee juice; colorants such as caramel color and cocoa color; flavorings; thickeners such as xanthan gum and tamarind gum; pH adjusters such as citric acid, trisodium citrate, malic acid, sodium malate, phosphoric acid, gluconic acid, and sodium lactate; ascorbic acid, pi These include vitamins such as lidoxin, niacin, and tocopherol; minerals such as calcium, magnesium, iron, zinc, and manganese; plant extracts such as ginseng extract, Eleutherococcus senticosus extract, licorice extract, plantain extract, ginger extract, citrus peel extract, cinnamon extract, balloon flower extract, goji berry extract, and hawthorn extract; and ingredients that are beneficial for maintaining health, such as reishi mushroom extract, swiftlet nest extract, collagen peptide, N-acetylglucosamine, ceramide, hyaluronic acid, theanine, taurine, carnitine, ornithine, chondroitin sulfate, and royal jelly. [Examples]

[0032] The present invention will be specifically described below with reference to examples, but the technical scope of the present invention is not limited to these. Unless otherwise specified, all content values ​​are expressed in w / v%, and the components used in the examples were commercially available products. Reishi spore oil was extracted using supercritical carbon dioxide.

[0033] Beverages with the compositions listed in Tables 1-4 below were prepared, and each was tasted by a panel of 10 experts who evaluated its "unpleasant taste" and "unpleasant odor." The prepared beverages were also stored at 40°C for 3 months and then tasted again, with evaluations given for "unpleasant taste over time" and "unpleasant odor over time." The evaluation criteria are as follows. "Unpleasant taste" (Evaluation Criteria) A panel of 10 experts assessed the unpleasant taste of the beverages on a two-point scale: "yes" or "no," and evaluated them according to the following criteria. ◎: More than 8 people rated it as not having an unpleasant taste. ○: 5-7 people rated it as not having an unpleasant taste. △: 3-4 people rated it as not having an unpleasant taste. ×: Two or fewer people rated it as not having an unpleasant taste. "Unpleasant odor" (Evaluation Criteria) A panel of 10 experts assessed the unpleasant odor of beverages on a two-point scale: "yes" or "no," and evaluated them according to the following criteria. ◎: More than 8 people rated it as not having an unpleasant odor. ○: 5-7 people rated it as not having an unpleasant odor. △: 3-4 people rated it as not having an unpleasant odor. ×: Two or fewer people rated it as not having an unpleasant odor. "Unpleasantness over time" (Evaluation Criteria) A panel of 10 experts evaluated the unpleasant taste of beverages stored at 40°C for three months, using a two-point scale of "yes" or "no," according to the following criteria. ◎: More than 8 people rated it as not having an unpleasant taste. ○: 5-7 people rated it as not having an unpleasant taste. △: 3-4 people rated it as not having an unpleasant taste. ×: Two or fewer people rated it as not having an unpleasant taste. "Unpleasant odor over time" (Evaluation Criteria) A panel of 10 experts assessed the unpleasant odor of beverages stored at 40°C for three months, using a two-point scale: "yes" or "no," and evaluated them according to the following criteria. ◎: More than 8 people rated it as not having an unpleasant odor. ○: 5-7 people rated it as not having an unpleasant odor. △: 3-4 people rated it as not having an unpleasant odor. ×: Two or fewer people rated it as not having an unpleasant odor.

[0034] (Manufacturing method) Reishi spore oil, phospholipids, glycerin fatty acid ester, and glycerin were heated and dissolved. A mixture was then prepared by adding purified water heated to 80°C in an amount equal to half the total volume of the four components. The remaining components were completely dissolved in purified water, and this mixture was added to make a total volume of 1000 mL. The mixture was filtered, filled into containers, and then sterilized to obtain each beverage.

[0035] [Table 1]

[0036] As shown in Examples 1-5 of Table 1, when component (A) Reishi spore oil was contained at 1 w / v% or less, satisfactory results were obtained in all items. Furthermore, when the content of (A) Reishi spore oil was 0.1 w / v% or less, particularly excellent results were obtained. On the other hand, as shown in Comparative Examples 1 and 2, when (A) Reishi spore oil was contained in amounts greater than 1 w / v%, satisfactory results were not obtained in all items.

[0037] [Table 2]

[0038] As shown in Examples 6-11 of Table 2, when component (B) phospholipid was included, satisfactory results were obtained in all items. Furthermore, particularly excellent results were obtained when the weight ratio (B) / (A) of component (A) Reishi spore oil to (B) phospholipid was 0.5 to 0.8. On the other hand, as shown in Comparative Example 3, when (B) phospholipid was not included, satisfactory results were not obtained in all items.

[0039] [Table 3]

[0040] As shown in Examples 12-19 of Table 3, when component (C) containing glycerin fatty acid ester with an HLB value of 10-15 was included, satisfactory results were obtained in all categories. Furthermore, particularly excellent results were obtained when the weight ratio (C) / (A) of component (A) Reishi spore oil to (C) glycerin fatty acid ester with an HLB value of 10-15 was 3-7, or when the HLB value was 11-13. On the other hand, as shown in Comparative Examples 4 and 5, when glycerin fatty acid ester with an HLB value other than 10-15 was used, as shown in Comparative Examples 6 and 7, when sucrose fatty acid ester was used instead of glycerin fatty acid ester, and as shown in Comparative Example 8, when component (C) glycerin fatty acid ester with an HLB value of 10-15 was not included, satisfactory results were not obtained.

[0041] [Table 4]

[0042] As shown in Examples 20-24 of Table 4, when component (D) glycerin was included, satisfactory results were obtained in all items. Furthermore, particularly excellent results were obtained when the weight ratio (D) / (A) of component (A) Reishi spore oil to (D) glycerin was 5-10. On the other hand, as shown in Comparative Examples 9 and 10, when glycerin was not used, satisfactory results were not obtained in all items.

[0043] Next, other embodiments of the present invention are shown. In all of these embodiments, satisfactory results were obtained for the same evaluation criteria.

[0044] (Example 25: Beverage 1) (Ingredients) (w / v%) (1) Reishi mushroom spore oil 0.1 (2) Hydrogenated soy lecithin 0.06 (3) Polyglyceryl-10 oleate 0.5 (4) Glycerin 0.8 (5) Malic acid 0.6 (6) Sodium citrate 0.3 (7) Stevia 0.02 (8) Sucrose 2.0 (9) Acesulfame potassium 0.01 (10) Collagen peptide 3.0 (11) Hyaluronic acid 0.05 (12) Goji berry extract 0.1 (13) Bird's nest extract 0.05 (14)Fragrance 0.15 (15) Purified water remainder (Manufacturing method) Components (1) to (4) were heated and dissolved, and then component (15), heated to 80°C, was added in an amount equal to half the total volume of the above four components to form a mixture. Components (5) to (14) were completely dissolved in component (15), and then this mixture was added to make a total volume of 1000 mL. After filtration and filling into containers, the mixture was sterilized to obtain beverage 1.

[0045] (Example 26: Beverage 2) (Ingredients) (w / v%) (1) Reishi mushroom spore oil 0.5 (2) Hydrogenated soy lecithin 0.3 (3) Polyglyceryl-10 oleate 2.0 (4) Polyglyceryl-10 stearate 0.5 (5) Glycerin 3.5 (6) Citric acid 0.6 (7) Sodium citrate 0.3 (8) Sucralose 0.01 (9) Acesulfame potassium 0.01 (10) Aspartame 0.01 (11) N-acetylglucosamine 4.0 (12) L-theanine 1.0 (13) Tamarind gum 0.2 (14) Caramel coloring 0.1 (15)Fragrance 0.2 (16) Purified water remainder (Manufacturing method) Components (1) to (5) were heated and dissolved, and then component (16), heated to 80°C, was added in an amount equal to half the total volume of the above five components to form a mixture. Components (6) to (15) were completely dissolved in component (16), and then this mixture was added to make a total volume of 1000 mL. After filtration and filling into containers, the mixture was sterilized to obtain beverage 2.

[0046] (Example 27: Beverage 3) (Ingredients) (w / v%) (1) Reishi mushroom spore oil 0.1 (2) Hydrogenated egg yolk lecithin 0.06 (3) Polyglyceryl-10 oleate 0.4 (4) Glycerin 0.6 (5) Citric acid 0.4 (6) Succinic acid 0.15 (7) Sodium citrate 0.3 (8) Sucrose 5.0 (9)Fructose 1.0 (10) Grape juice 2.0 (11) Cinnamon extract 0.1 (12) Hawthorn extract 0.1 (13) Eleutherococcus senticosus extract 0.1 (14)Fragrance 0.2 (15) Purified water remainder (Manufacturing method) Components (1) to (4) were heated and dissolved, and then component (15), heated to 80°C, was added in an amount equal to half the total volume of the above four components to form a mixture. Components (5) to (14) were completely dissolved in component (15), and then this mixture was added to make a total volume of 1000 mL. After filtration and filling into containers, the mixture was sterilized to obtain beverage 3. [Industrial applicability]

[0047] According to the present invention, it is possible to provide a beverage containing reishi spore oil, phospholipids, glycerin fatty acid esters, and glycerin, as well as a method for improving the unpleasant taste and odor of reishi spore oil by using phospholipids, glycerin fatty acid esters, and glycerin in combination.

Claims

1. The following ingredients (A) to (D): (A) Reishi spore oil 1 w / v% or less (B) Phospholipids (C) Glycerin fatty acid esters with an HLB value of 10-15 (D) Glycerin A beverage characterized by containing the following: the weight ratio (B) / (A) of component (A) reishi spore oil to component (B) phospholipid is 0.3 to 1.0, and the weight ratio (D) / (A) of component (D) glycerin to component (A) reishi spore oil is 3 to 12.

2. The beverage according to claim 1, wherein the weight ratio (B) / (A) of component (B) phospholipid to component (A) reishi spore oil is 0.5 to 0.

8.

3. The beverage according to claim 1 or 2, wherein the weight ratio (C) / (A) of component (C) glycerin fatty acid ester having an HLB value of 10 to 15 to component (A) reishi spore oil is 3 to 7.

4. The beverage according to any one of claims 1 to 3, wherein the weight ratio (D) / (A) of component (D) glycerin to component (A) reishi spore oil is 5 to 10.

5. A method for masking the unpleasant taste and odor of Reishi spore oil by using phospholipids, glycerol fatty acid esters with an HLB value of 10-15, and glycerol in combination.

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