JP3246738B2 - Saponin and amino acid-containing composition - Google Patents

Description

The present invention relates to a saponin and an amino acid-containing composition for the purpose of reducing the bitter taste derived from saponin with an amino acid, and more particularly to a food and drink having an improved bitter taste derived from saponin. To a composition for use.

[Conventional technology]

Recently, various saponins have been found to have physiological actions such as lipid metabolism promoting action and cholesterol lowering action, and foods and drinks containing saponins have come to be used as so-called healthy foods. However, saponin has a unique bitterness and astringent taste, and it has been desired to improve this sensory problem in the formulation of foods and the like. As a method of solving this, for example, Japanese Patent Application Laid-Open No. 59-224668 discloses a method in which tea saponin is converted to α-glycosyl tea saponin by the action of α-glycosyltransferase to reduce its bitterness and astringency.
However, such a compound must be produced using a specific α-glycosyltransferase, and there is a problem in that it can be freely incorporated into foods and the like because of its safety and toxicity.

[Problems to be solved by the invention]

An object of the present invention is to eliminate saponin-specific bitterness and harshness in a saponin-containing composition, particularly in a composition for eating and drinking, by a safe and easy means to facilitate the ingestion of the composition.

[Means for solving the problem]

As a result of various studies to solve this problem, the present inventors have found that when an amino acid is contained in saponin exhibiting bitter and harsh taste, the organoleptic properties for bitter and harsh taste are reduced, making it easier to take. Amino acids are constituents of proteins and are substances that can be safely blended as foods, and can be said to be suitable for this purpose.

As the saponin used in the present invention, tea saponin, quillaja saponin, soybean saponin, and kyosa saponin are exemplified as preferable ones. Tea saponin is usually tea (Thea
sinesis L.) in leaves or seeds, for example, commercially available teaponin (manufactured by Izuhatsu Kagaku Kogyo) is saponin extracted from seeds. Quillaja saponin is produced from the bark of the South American Rosaceae plant Quillaia saponaria Molina. In Japan, it has been registered as a natural food additive as a Kiraya extract, and is used as a foaming agent and an emulsifier by making use of its physicochemical properties as a surfactant.

Soybean saponin is saponin extracted from soybean (Glycine soja Benth) seeds. Kikyo saponin is a plant of the family Capelinaceae (Platycodon grandiflorum A. De Candoll
This is a saponin extracted from the root of e).

The term saponin used here does not necessarily mean only a single substance, but can be extracted from the entire raw plant or from each part of leaves, seeds, bark, etc., based on properties common to saponins.
A saponin fraction component having an appropriate purity obtained by the separation method may be used.

For example, as a tea saponin, after removing the shell of tea seeds and then coarsely pulverized, the oil content is removed with n-hexane,
If tea saponin is extracted with an alcohol or a mixture of alcohol and water, ether is added to the extract, and the mixture is allowed to stand, whereby a precipitate of tea saponin can be obtained. As a method for obtaining a higher purity tea saponin, for example, a porous polystyrene resin adsorbent, for example, trade names Amberlite XAD-1, Amberlite XA-2, and Amberlite XA-4 manufactured by Rohm & Haas Co., Ltd. After adsorbing tea saponin using Amberlite XA-7, Amberlite XA-8, etc., impurities are washed off with water, and then tea saponin is liberated and purified using a lower alcohol solution, for example, methanol.

As the amino acid used in the present invention, an aliphatic neutral amino acid is preferable, and glycine, alanine, leucine, isoleucine, threonine, and proline are exemplified. Aliphatic acidic amino acids and their derivatives also have a similar effect, and examples include aspartic acid, glutamic acid, asparagine, and glutamine. These amino acids are D,
It may be either L or DL. One or more of the saponin component and the amino acid component may be appropriately mixed.

The effective amount of amino acids for saponin varies depending on the purpose of use, the type of saponin, amino acid, the purity and concentration of saponin, the type of food and drink, sugar content, sweetener, flavor, spice, sour component, etc. It is desirable to use an appropriate amount.

In general, 30 to 50,000 parts of amino acids (in each case, parts by weight) are used per 100 parts of saponin (purified product), but preferably 1,000 to 20,000 parts is more preferable.

For example, in the case of a simple purified aqueous solution of saponin, 5,000 parts of amino acid is generally sufficient for 100 parts of saponin, and a sufficient effect is generally recognized. It is usually preferable to use 10,000 to 20,000 parts. The standard concentration of the amino acid used is generally about 2 to 4%.

The composition of the present invention is generally used as a food or drink, or even as a pharmaceutical. Examples of such a product include a beverage, a soft drink, a confectionery, a frozen dessert, a syrup, a processed fruit, a processed vegetable, a meat product, a canned product, and a seasoning. Examples include foods, drinks, toothpaste, oral medicine, troches, mouthwash, mouthwash, jelly, tablets, mouth flavors and the like. That is, the present invention provides a solution,
It can be used for various products exhibiting bitterness when ingested, such as suspensions, powders, and solid molded products, regardless of their form.

The product may be prepared by adding an appropriate amount of an amino acid to these foods or beverages containing a saponin component by known means such as mixing, dissolving, spraying, or injecting them into the raw material of the product or the manufacturing process.

[Examples] Next, the present invention will be described in further detail with experimental examples and examples.

Experimental Example 1 The results of preparing a liquid composition with the following composition and performing a sensory evaluation are shown.

Example 1. Saponin-containing soft drink composition Tea saponin 20mg Kiraya saponin 50mg Glycine 2g L-alanine 1g Sucrose 10g Citric acid 500mg Flavor 0.1m The above components are dissolved in water to make the total amount 100m.

Example 2 Saponin-Containing Pharmaceutical Drink Composition Kirayasaponin 500 mg Glycine 1000 mg L-alanine 900 mg Sucrose 3000 mg Citric acid 150 mg Flavor 0.03 m Dissolve the above components in water to make the total amount 30 m,
Dosing dose.

Example 3 Saponin-Containing Ice Cream Composition Soy Saponin 100 mg DL-Threonine 20 g Fresh Cream 465 g Skim Milk 380 g Sugar 150 g Gelatin 5 g

Example 4: Saponin-containing jelly 200 g of sugar, 4 g of sodium citrate, 150 g of gelatin, 200 mg of kyo saponin, 400 mg of kyara saponin, glycine
30 g and water 1 are mixed by heating and maintained at a temperature of 80 ° C. for 10 minutes. Then, 30 g of citric acid is added thereto, mixed uniformly, and then cooled in a container about 100 m each.

After mixing at the above ratio, the mixture is compressed (about 912 mg per tablet).

After mixing at the above ratio, the mixture is compressed to a weight of about 531 mg per tablet. Each dose should be 2 tablets.

〔The invention's effect〕

According to the present invention, saponin-containing substances, particularly by adding and containing amino acids in foods and drinks, bitterness derived from saponin, unpleasant tastes such as astringency are effectively reduced by safe and easy means, and saponin-containing substances It has the effect of improving taste and flavor, and facilitates ingestion of saponin-containing foods and drinks.

──────────────────────────────────────────────────続 き Continuation of the front page (51) Int.Cl. ⁷ Identification symbol FI A61K 31/70 A61K 31/70 35/78 35/78 (56) References JP-A-59-1405 (JP, A) JP-A 50-121449 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/015-1/305 A61K ⁷ /00-7/48 A61K 31/70-35/78 JICST File (JOIS) CA (STN) REGISTRY (STN)

Claims (10)

(57) [Claims] 1. A saponin-containing food / drink or pharmaceutical composition comprising saponin and an amino acid. 2. The composition according to claim 1, wherein the bitterness derived from saponin is improved. 3. A composition for improving bitterness derived from saponin, comprising a saponin and an amino acid. 4. The composition according to claim 3, wherein the composition is a food or drink or a pharmaceutical. 5. An amino acid of 30 to 5 parts per 100 parts by weight of saponin.
The composition according to any one of claims (1) to (4), wherein 0000 parts by weight is blended. 6. The composition according to any one of claims (1) to (5), wherein the saponin includes a saponin selected from extracted saponins contained in tea, quilla, soybeans and fennel. 7. The method according to claim 1, wherein the amino acids include those selected from glycine, alanine, leucine, isoleucine, threonine, proline, aspartic acid, glutamic acid, asparagine, and glutamine. Composition. 8. The composition according to claim 1, wherein the composition is selected from a beverage, a confectionery, a syrup, a seasoning, a drink, a toothpaste, an oral medicine, a troche, a mouthwash, a mouthwash, a jelly, a tablet, and a flavor. The composition according to any one of (1) to (7). 9. The composition according to claim 1, wherein the composition is selected from a solution, a suspension, a powder, and a solid molded product. 10. A method for improving saponin-derived bitterness in a saponin-containing food or drink or a pharmaceutical composition by adding an amino acid to saponin.