JP2007176919A - Chalcones compound-containing composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a composition containing the water soluble chalcones compounds of Angelica keiskei, of which astringent taste and grassy smell are reduced, and a method for producing the same. <P>SOLUTION: This chalcones compounds-containing composition contains a treated material originated from the Angelica keiskei and a surfactant. The food containing the composition, a method for producing the composition containing the chalcones compounds originated from the Angelica keiskei through specific processes, and a method for producing a water-containing alcohol extract of the Angelica keiskei are provided. These compositions and extracts reduced with the astringent taste and grassy smell peculiar to the Angelica keiskei, are water soluble and are extremely suitable for being used as a raw material of a beverage containing the chalcones compounds in a high concentration. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a composition suitable as a food material containing a chalcone compound derived from Ashitaba, a method for producing the composition, and a method for producing a hydroalcoholic extract derived from Ashitaba.

  Ashitaba (Angelica keiskei Koidz.) Is a large perennial herb belonging to the family Aceraceae, and various health promoting effects are known. For example, as the physiological activity of Ashitaba, antibacterial action, antitumor action, gastric acid secretion inhibitory action, anticancer effect, nerve growth factor (NGF) production enhancing action, hepatocyte growth factor production enhancing action are known (for example, , See Patent Document 1). It is also known that Ashitaba has an anti-diabetic action due to its insulin-like action (see, for example, Patent Document 2).

  As characteristic components contained in Ashitaba, chalcone compounds mainly containing xanthoangelol and 4-hydroxyderricin are known. A chalcone compound is a kind of polyphenol having a specific chemical structure. In recent years, chalcone compounds have been reported to have various physiological functions. For example, anti-cancer activity, antibacterial action, antiviral action, cellulite elimination action, NGF production enhancing action, antidiabetic action, etc. are known. (For example, refer to Patent Documents 3 and 4 and Non-Patent Document 1).

  In particular, xanthoangelol and 4-hydroxyderricin, which are main chalcone compounds contained in Ashitaba, have been confirmed to have an insulin-like action. These compounds have the same physiological function as insulin, that is, both the action of differentiating preadipocytes into adipocytes and the action of promoting glucose uptake into the differentiated adipocytes. It is a compound that has been confirmed to have an improvement effect and an effect of preventing the onset of diabetes, and is expected to be effective as a pharmaceutical or health food material.

  Various processed foods containing Ashitaba have been studied so far, but Ashitaba has a peculiar taste and blue odor, so some people like this taste and some people shy away from it. It was a problem to reduce the blue odor. For example, in Patent Document 5, as a method for producing Ashitaba tea, sencha is obtained through a steaming / cooling process, a coarse koji process, and a finishing twisting process, and the sencha is heated and dried and then roasted with a barrel blow dryer. Manufactures Ashitaba tea with reduced thickness. In addition, even when tea is brewed using the tea leaves of Ashitaba obtained by the method of this document, the above-mentioned chalcone compounds are insoluble in hot water, so that the chalcone compounds cannot be ingested.

  In addition, the present inventors have disclosed a method for producing a hydrous alcoholic extract of Ashitaba as an extract of Ashitaba containing a chalcone compound suitable for food (for example, Patent Document 6). However, the extract obtained by this method is almost insoluble in water, and also has a bitter taste and blue odor derived from Ashitaba, and is not necessarily suitable for use as a beverage material. . In addition, since the extract is insoluble in water, it is not suitable for use as a beverage material, and since the absorption rate of chalcone compounds into the body is low, from the viewpoint of the expression of physiological activity of chalcone compounds. Was never satisfactory, and further studies were necessary as a health food material expected to exhibit physiological activity by chalcone compounds.

International Publication No. 01/76614 Pamphlet International Publication No. 2004/014407 Pamphlet WO 01/54682 pamphlet International Publication No. 2004/096198 Pamphlet Japanese Patent Laid-Open No. 1-262781 International Publication No. 2004/112817 Pamphlet J. et al. R. Dimmock and 3 others, Current Medicinal Chemistry, 1999, Vol. 6, P1125-1149

  Provided are a composition containing a chalcone compound of ashitaba, which is water-soluble and has a reduced taste and blue odor, a food containing the composition, a method for producing the composition, and a method for producing an extract of ashitaba.

Briefly describing the present invention, the first invention of the present invention relates to a chalcone compound-containing composition characterized by containing a processed product derived from Ashitaba and an emulsifier. In the first invention of the present invention, the content of the emulsifier is 0.1 to 10000 g, particularly preferably 10 to 1000 g, based on 1 g of the total content of xanthangelol and 4-hydroxyderricin. . Furthermore, the range of 10-20 is illustrated for HLB of an emulsifier, and a polyglyceryl fatty acid ester is illustrated as a suitable emulsifier. Moreover, as a processed product derived from Ashitaba, a hydroalcoholic extract of Ashitaba is exemplified, and as a hydrous alcohol, a 40 to 95% (w / w) aqueous ethanol solution is exemplified. Moreover, what was obtained by the following process suitably is illustrated as a hydrous alcohol extract of Ashitaba.
(A) Steps (c) and (b) of adding hydrous alcohol as an extraction solvent to the pressing residue obtained in the step (b) and (a) of hydrotreating and compressing Ashitaba at 45 to 120 ° C. The process of filtering the extract obtained in

  The second invention of the present invention relates to a food containing the chalcone compound-containing composition of the first invention of the present invention. In the second invention of the present invention, examples of the food include containerized beverages.

3rd invention of this invention is related with the manufacturing method of the water-containing alcoholic extract of Ashitaba including the following process (a)-(c).
(A) Steps (c) and (b) of adding hydrous alcohol as an extraction solvent to the pressing residue obtained in the step (b) and (a) of hydrotreating and compressing Ashitaba at 45 to 120 ° C. In the third invention of the present invention, the hydrous alcohol is exemplified by a 40 to 95% (w / w) aqueous ethanol solution.

4th invention of this invention is related with the manufacturing method of the chalcone compound containing composition including the following process (a)-(d).
(A) Process of hydrothermally treating Ashitaba at 45 to 120 ° C. and pressing (b) Step (c) (b) of adding hydrous alcohol as an extraction solvent to the pressing residue obtained in step (a) ) Step of filtering the extract obtained in the step (d) Step of adding and mixing an emulsifier to the filtrate obtained in the step (c) In the fourth invention of the present invention, the hydrous alcohol is 40 to 95%. (W / w) ethanol aqueous solution is illustrated. Moreover, as an emulsifier, the emulsifier whose HLB is 10-20 is illustrated, and a polyglycerol fatty acid ester is illustrated as a more suitable emulsifier.

  According to the present invention, a chalcone compound-containing composition comprising a processed product derived from ashitaba and an emulsifier, a food containing the composition, a chalcone compound-containing composition derived from ashitaba obtained through a specific process The manufacturing method of this invention and the manufacturing method of the hydrous alcohol extract of Ashitaba obtained through a specific process are provided. These compositions and extracts have a reduced taste and blue odor peculiar to Ashitaba, are soluble in water, and are particularly suitable for use as ingredients for beverages containing chalcone compounds at high concentrations. .

Hereinafter, preferred embodiments of the present invention will be described in detail.
Ashitaba used in the present invention is not particularly limited, but fruits, seeds, seed coats, flowers, leaves, stems, roots, rhizomes and / or whole plants can be used as they are, preferably stems, leaves, Alternatively, a mixture of these can be used. Further, it is also possible to use a tissue or cell culture of Ashitaba that has been industrially cultured by tank culture or the like.

  In the present invention, the processed product derived from Ashitaba is not particularly limited as long as the raw material Ashitaba is processed and contains a chalcone compound. For example, an extract, a pulverized product, a juice, a crushed product Chemically treated product, enzyme-treated product, sap obtained from the cut surface of Ashitaba and cut from the cut surface, preferably from the viewpoint of chalcone compound content of the obtained processed product, extract, Ashitaba stalk The juice obtained from the cut surface is exemplified, and more preferably, from the viewpoint of the flavor of the resulting composition, an alcohol extract and a hydrous alcohol extract are exemplified.

  Examples of the juice obtained by cutting the stem of Ashitaba and obtaining the cut surface thereof include, for example, a yellow juice obtained by cutting the stem portion of raw Ashitaba and the cut surface, and dextrin, cyclodextrin, etc. A dried product obtained by adding an excipient and drying it may be used.

  Examples of the method for producing a pulverized product include a method of obtaining a pulverized product derived from a powdered Ashitaba by drying a plant and pulverizing it using a pulverizer. Further, a pulverized product may be obtained by freeze pulverization. The crushed material is a material plant that has been crushed and generally has a larger tissue piece than the pulverized material, and can be produced, for example, by using a crusher. The chemical treatment product is not particularly limited, but refers to a product obtained by subjecting the raw material plant to acid treatment, alkali treatment, oxidation treatment, reduction treatment, etc., for example, hydrochloric acid, sulfuric acid, nitric acid, citric acid, It can be produced by immersing the raw material Ashitaba in an aqueous solution containing an inorganic acid or organic acid such as acetic acid, or an inorganic base or organic base such as sodium hydroxide, potassium hydroxide or ammonia. Chemically treated products include all those derived from plants that have undergone chemical treatment as described above. The enzyme-treated product means, for example, an enzyme-treated product by pectinase, cellulase, xylanase, amylase, mannanase, glucosidase, etc., or an enzyme-reacted product (for example, fermented product) by microorganisms. Can be produced by acting in a buffer solution. The enzyme-treated product includes everything derived from a plant body that has been subjected to the enzyme treatment as described above.

  Hereinafter, the extract derived from Ashitaba used as a preferred embodiment of the present invention will be described.

  Asitaba used may be raw, and a pulverized product, a shredded product, a juice, or a dried product thereof may be used. Industrially, it is preferable from the viewpoint of extraction efficiency and operation to use dried ashitaba ground to a particle size of about 1 to 100 mm, preferably 10 to 10 mm, more preferably about 100 to 2 mm.

  From the viewpoint of improving the flavor of the chalcone compound-containing composition obtained by the present invention, it is possible to use a residue obtained by treating with hot water and squeezing as raw material Ashitaba. Here, the temperature of the hot water is not particularly limited. For example, the temperature is 45 to 120 ° C, preferably 60 to 110 ° C, and more preferably 70 to 100 ° C. The above processing may be performed. The pressure at the time of the hot water treatment is not particularly limited as long as it is set as appropriate, but it can be performed under normal pressure and pressurized conditions, for example, in the range of 100 to 250 kPa. The treatment time is not particularly limited, but can be performed in the range of 3 minutes to 24 hours. The amount of water to be used is not particularly limited. For example, 0.01 to 100 liters, preferably 0.5 to 50 liters, particularly preferably 0.1 to 10 liters of hot water per 100 g of Ashitaba. Can be used. There is no particular limitation on the pH of the hot water, but it can be carried out in the range of pH 3-10. Further, the hot water treatment includes a hot steam treatment. After the hot water treatment, it can be repeated a plurality of times, for example, 2 to 8 times. For example, after the hot water treatment, the hot water and the residue are separated to remove the hot water, and the hot water is further added to the residue. The process of performing the process can be repeated a plurality of times. In addition, after the hot water treatment, it can be used for extraction described later after being washed with water or the like as necessary.

  The extraction solvent used for the extraction is not particularly limited as long as the chalcone compound is extracted. For example, water, chloroform, alcohol, acetone, methyl ethyl ketone and other ketones, methyl acetate, ethyl acetate and the like. A hydrophilic or lipophilic solvent can be mentioned, and it can be used alone or as a mixture as appropriate. Particularly preferably, alcohol, particularly hydrous alcohol, is preferably used from the viewpoint of application as a food material and extraction efficiency of chalcone compounds, and there is no particular limitation. For example, ethanol, methanol, isopropyl alcohol, ethylene glycol, butylene glycol A mixture of alcohols such as propylene glycol and glycerol and water (alcohol aqueous solution), particularly preferably water-containing ethanol is exemplified. The alcohol concentration is not particularly limited, but for example, 40 to 95%, preferably 45 to 90%, particularly preferably 50 to 85% from the viewpoint of improving the yield of chalcone compounds and preventing impurities from being mixed. Water-containing alcohols can be used.

  In the present invention, an extract refers to a substance obtained through a step of performing an extraction operation using an extraction solvent. The extraction can be performed as follows by a known extraction method. For example, it can be carried out batchwise or continuously using the above-described solvent for the raw material, Ashitaba, or Ashitaba that has been subjected to the aforementioned hydrothermal treatment. The amount of the extraction solvent may be appropriately determined. Usually, the amount of the raw material plant at the time of use as it is relative to the raw material (for example, a raw plant if the raw material is a raw plant) is preferably 0.1%. What is necessary is just to use the amount of solvent of 100 times. The extraction temperature may be appropriately determined according to the purpose, but is preferably 0 to 80 ° C, more preferably 0 to 60 ° C, further preferably 0 to 50 ° C, and particularly preferably 0 to 40 ° C. It is a range. The extraction time may be determined in consideration of the extraction efficiency, the amount of raw material, and the extraction temperature, but it is usually preferably several seconds to several days, more preferably 5 minutes to 5 days. The extraction operation may be performed, for example, while stirring or standing, and may be repeated several times as necessary. After the extraction operation, it is preferable to remove the insoluble matter by performing processing such as squeezing and centrifugation as necessary.

  Filtration can be performed to further remove insolubles from the extract thus obtained. The filter medium used for filtration is not particularly limited, and filter paper, filter cloth, metal strainer, and the like can be used, and those prefilter-coated with a filter aid can be preferably used. As the precoat material, a diatomaceous earth, pearlite, or a cellulosic filter aid pre-coated can be used, and a filter medium preliminarily coated with a diatomaceous earth having a particle diameter of 1 to 20 μm can be used. The filtration method is not particularly limited, and any of natural filtration, suction filtration, and pressure filtration can be employed.

  The extract of Ashitaba thus obtained can be subjected to a concentration treatment as necessary from the viewpoint of the efficiency of subsequent operations. Concentration can be performed by a rotary evaporator, a vacuum concentration can or the like. What is necessary is just to set the temperature at the time of concentration suitably according to the concentration method, for example, 20-90 degreeC, Preferably it is 25-85 degreeC, Especially preferably, it can set to the range of 30-80 degreeC. The concentration time may be appropriately set according to the above conditions and the properties of the concentrate to be obtained, but can be preferably set to 1 hour to 3 days.

  When the concentration treatment is performed as described above, the extract may become a high-viscosity cocoon-like substance. From the viewpoint of operation, the extract is preferably dissolved with a hydrous alcohol and a subsequent step. Can be used. The hydrous alcohol used here is not particularly limited as long as the concentrate of the extract can be dissolved, and for example, a 60 to 100% ethanol aqueous solution can be used.

  In addition, when it is desired to further remove insoluble matters from the extract of Ashitaba thus obtained, the insoluble matters can be removed by further filtration. In addition, the chalcone compound can be obtained by adsorbing the chalcone compound to the synthetic adsorbent, ODS resin, silica gel, etc. after elution with the alcohol or ethyl acetate after extracting the extract obtained through the above extraction step or its concentrate. You may use what improved purity. Further, sterilization and sterilization may be performed by filter filtration or the like.

  In addition, the hydroalcoholic extract of Ashitaba obtained by performing the above-mentioned hot water treatment, hydrous alcohol extraction, and filtration treatment has an especially reduced taste and blue odor peculiar to Ashitaba, and becomes an extract with improved water solubility. Very suitable for use as food material. In the present invention, food, medicine, feed and cosmetics containing the hydroalcoholic extract are also provided by using the hydroalcoholic extract in the same manner as the chalcone compound-containing composition described later.

  A chalcone compound-containing composition (hereinafter referred to as the composition of the present invention) in which the emulsifier is further added to the treated product of Ashitaba, mixed and stirred to further improve the water solubility and the absorbability of the chalcone compound into the living body. May be obtained). The emulsifier used in the present invention is not particularly limited. For example, polyglycerin fatty acid ester, sucrose fatty acid ester, mono fatty acid ester, organic acid fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, soybean Lecithin, egg yolk lecithin, etc. can be used. From the viewpoint of permeability of the obtained chalcone compound-containing composition, polyglycerol fatty acid ester is particularly preferably used. The polyglycerin fatty acid ester is not particularly limited in the degree of polymerization of the glycerin constituting, and the fatty acid species. For example, decaglycerin lauric acid ester, decaglycerin myristic acid ester, decaglycerin oleic acid ester, decaglycerin stearic acid ester, etc. used. Here, the emulsifier may be a single type or a mixture of plural types. Although there is no limitation in particular as HLB of the emulsifier used for this invention, 10-20 are suitable from a soluble viewpoint and transparency viewpoint of the composition of this invention. However, when using the hydrous alcoholic extract of Ashitaba which performed the above-mentioned hot-water treatment, even if it is an emulsifier whose HLB is 10 or less, it can be used. Moreover, when using several types of emulsifiers, it is preferable to prepare in consideration of these mixing ratios and HLB of each emulsifier to be used. The amount of the emulsifier added is not particularly limited, but from the viewpoint of appropriately realizing the flavor of the composition of the present invention and the solubility in water, the processed product derived from Ashitaba, for example, the hydroalcoholic extract of Ashitaba The total content of xanthoangelol and 4-hydroxyderricin is the content of the chalcone compound, for example, 0.1 to 10000 g, preferably 1 to 1000 g, more preferably with respect to 1 g of the chalcone compound content. Is 10 to 1000 g, particularly preferably 10 to 100 g.

  Further, when adding an emulsifier, lecithin, saponin (derived from Kiraya, soybean, licorice) or the like can also be added as a dissolution aid.

  There are no particular limitations on the temperature conditions at the time of addition and mixing of the emulsifier, but for example, room temperature to 80 ° C is preferable. Moreover, as a stirring method, it can stir with a homogenizer, a homomixer, a high-pressure homogenizer, a mill, a paddle stirrer, an ultrasonic emulsifier or the like. When a chalcone compound-containing composition having a high concentration is obtained, it can be concentrated using a rotary evaporator or the like, if necessary, after adding an emulsifier.

  Although there is no limitation in particular as content of the chalcone compound contained in the chalcone compound containing composition obtained by this invention, For example, 0.001-50% (w / w), Preferably 0.01- An example is 25% (w / w), particularly preferably 0.05 to 10% (w / w).

  In addition, the method for measuring the content of the chalcone compound contained in the chalcone compound-containing composition obtained by the present invention is not particularly limited. For example, as the total content of xanthoangelol and 4-hydroxyderricin, It can measure by UV absorption area ratio with a standard product by HPLC using an ODS column. In addition, since the chalcone compounds in Ashitaba account for the majority of xanthangelol and 4-hydroxyderricin, in this application, by specifying the total content of xanthangelol and 4-hydroxyderricin It is used as an index of the content of chalcone compounds.

  In addition, the method for measuring the content of the polyglycerin fatty acid ester contained in the chalcone compound-containing composition obtained by the present invention is not particularly limited. However, a method for gas chromatography analysis after trimethylsilyl derivatization or And a method of separating by HPLC using a gel filtration column and detecting using a UV detector or a differential refractometer. Further, the emulsifier can be appropriately separated and then saponified and the polyglyceride and the fatty acid can be quantified by gas chromatography.

  In addition, from the viewpoint of operation, the composition obtained according to the present invention has an improved fluidity by adding glycerol, various hydrous alcohols, citric acid, phosphate buffer, etc. as necessary. It can also be set as a composition. In addition, stabilizers such as alginate, pectin, gellan gum, xanthan gum, locust bean gum, glycerol, tragacanth gum, guar gum, carrageenan, tamarind gum, pullulan, sugar, sucralose, erythritol, xylitol, palatinose, stevia, aspartame, fructose, glucose , Various sweeteners such as maltose, gluconate, thaumatin, isomaltooligosaccharide, galactooligosaccharide, fructooligosaccharide, soybean oligosaccharide, oligosaccharide such as malminose, sucralose, cyclodextrin (α, β, γ, branched, etc.), apple An acid salt, branched cyclic dextrin, enzyme-decomposed lecithin, various flavors, etc. may be added to improve the flavor.

  The chalcone compound-containing composition thus obtained contains a chalcone compound, 4-hydroxyderricin or xanthoangelol, in a high concentration, and a soluble composition with reduced taste and blue odor. Especially when using a hydroponic ethanol extract of Ashitaba as a processed product derived from Ashitaba, or using a hydroalcoholic extract using a hydrothermally treated Ashitaba, it has a particularly pungent taste and blue odor. Is extremely suitable for use as a health food material containing a chalcone compound. In addition, as shown in Examples 2 to 6 described later, when the content of the chalcone compound is the same as that of the composition of the present invention in the water-containing ethanol extract of Ashitaba or Ashitaba juice not containing an emulsifier, It is insoluble and precipitates, making it unsuitable for food, especially for drinking.

  The composition obtained by the present invention is also characterized in that the absorption rate of the chalcone compound into the body is high as described in Examples 7 and 8, and from this, the composition of the present invention is a chalcone compound. It is extremely suitable as a health food material that is expected to have a physiological activity, and is a novel health food material that has not been found in conventional processed foods of Ashitaba. In particular, in Example 9, since a decrease in blood glucose level was observed by administering the chalcone compound-containing composition of the present invention to a rat model of diabetes, it was extremely useful as a health food material that appealed for a decrease in blood glucose level. Is suitable.

  In the present invention, the shape of the chalcone compound-containing composition obtained by the present invention is not particularly limited, but may be any of liquid, powder, and solid shapes, and any shape depending on the intended use. However, for example, when used as a beverage material, it can be suitably liquid.

  Moreover, this invention provides the foodstuff (henceforth the foodstuff of this invention) containing the composition of this invention. In the food of the present invention, “containing” means containing, adding and / or diluting. Here, “containing” refers to an aspect in which the composition of the present invention is contained in food, “addition” refers to an aspect in which the composition of the present invention is added to a raw material of food, and “dilution” refers to The aspect of adding the raw material of a foodstuff to the composition of this invention is said. The food of the present invention has excellent peculiar taste and blue odor of Ashitaba and is excellent as a food material. That is, the food of the present invention is a food excellent not only in health but also in taste.

  Although there is no limitation in particular as the foodstuff of this invention, For example, a favorite drink (green juice, green tea, black tea, oolong tea, coffee, a soft drink, a lactic acid drink etc.), alcoholic drink (containing the composition of this invention) Japanese sake, Chinese liquor, wine, whiskey, shochu, vodka, brandy, gin, rum, beer, soft alcoholic beverage, fruit liquor, liqueur, etc., processed grain products (processed flour products, processed starch products, premix processed products) , Noodles, macaroni, breads, bean jam, buckwheat, rice cakes, rice noodles, harsame, packaging rice cakes), processed oils and fats (plastic oils, tempura oil, salad oil, mayonnaise, dressings, etc.), processed soybean products (tofu , Miso, natto, etc.), processed meat products (ham, bacon, press ham, sausage, etc.), marine products (frozen surimi, kamaboko, chikuwa, ha Pen, deep-fried sweet potato, fish, ham, sausage, bonito, processed egg products, canned fish, canned fish, etc., dairy products (raw milk, cream, yogurt, butter, cheese, condensed milk, powdered milk, ice cream, etc.), Processed vegetables and fruits (pastes, jams, pickles, fruit drinks, vegetable drinks, mixed drinks, etc.), confectionery (chocolate, biscuits, confectionery breads, cakes, candy sweets, rice confectionery, etc.), seasonings ( Soy sauce, sauce, vinegar, mirin, etc., canned, bottled, bagged food (beef rice, kettle rice, red rice, curry, other cooked foods), semi-dried or concentrated food (lever paste, other spreads, buckwheat Udon soup, concentrated soup), dried food (instant noodles, instant curry, instant coffee, powdered juice, powdered soup, instant miso soup) Prepared foods, prepared drinks, prepared soups, etc.) Frozen foods (sukiyaki, chawanmushi, eel kabayaki, hamburg steak, shumai, dumplings, various sticks, fruit cocktails, etc.), solid foods, liquid foods (soups, etc.), spices Agricultural / forestry processed products, livestock processed products, processed fishery products, etc.

  The food of the present invention contains the composition of the present invention singly or plurally, added and / or diluted, and there is no particular limitation on the shape thereof, and oral forms of tablets, powders, granules, capsules, etc. It also includes ingestible shapes.

  The tablet-like food can be produced by a known method and is not particularly limited. For example, an excipient such as dextrin, indigestible dextrin, corn starch, tapioca starch is added to the composition of the present invention. Then, after adding cyclodextrin and the like, freeze-drying and pulverizing to obtain a dry powder, lactose, crystalline cellulose, sucrose fatty acid ester, reduced maltose, calcium phosphate, eggshell calcium, fine silicon dioxide, CMC-Ca, Various vitamins such as trehalose and vitamin C, sweeteners such as citric acid, glucose, sugar, sugar alcohol, stevia, flavorings, powdered fruit juice, seaweed-derived powder (eg, fucoidan-containing powder, agaro-oligosaccharide powder, etc.), mushroom powder, Dried vegetable powder (for example, acetaceae plant powder such as Ashitaba) etc. are mixed appropriately , Subjected to a granulation step if necessary, it can be produced by tableting by a rotary tableting machine.

  Moreover, as a manufacturing method of a granular food, it can manufacture by a well-known method, Although it does not specifically limit, For example, the various mixing obtained before giving to a rotary type tableting machine in the manufacturing process of said tablet-like food The resulting powder can be kneaded by adding ethanol, granulated by an extrusion granulator, dried, and sized with a vibrating sieve to produce a granular food product.

  Moreover, as a manufacturing method of a capsule-shaped foodstuff, it can manufacture by a well-known method, Although it does not specifically limit, For example, various mixing obtained before giving to a rotary type tableting machine in the manufacturing process of said tablet-shaped foodstuff No. 1 capsule can be manufactured by filling the prepared powder or the composition of the present invention as it is. In addition, glycerin fatty acid ester, beeswax and the like can be added to the powder before filling and emulsified to produce soft capsules using gelatin and glycerin as the encapsulating material.

  The food of the present invention is particularly preferably a beverage containing the composition of the present invention (hereinafter sometimes referred to as the beverage of the present invention).

  The beverage of the present invention can be produced by a known method, and is not particularly limited. Stabilizer (pectin, carrageenan, soybean polysaccharide, etc.), fruit juice, powdered fruit juice, vegetable extract, vegetable paste, seaweed-derived component or seaweed extract (eg, fucoidan-containing material, agaro-oligosaccharide-containing material, etc.), mushroom powder, ashitaba, etc. Plant dry powder, roasted product or fermented extract, and ingredients known as health food ingredients (banaba extract, amacha extract, wolfberry leaf extract, mulberry leaf extract, indigestible dextrin, various vitamins, etc.), etc. Moreover, the drink of this invention can be manufactured by melt | dissolving in water, alcohol, various tea drinks, etc. In addition, the beverage of the present invention is stable against heat, and even when the composition of the present invention is contained at a high concentration, there is little precipitation or precipitation, so containers such as cans, bottles, plastic bottles, etc. Suitable for filling beverages. The beverage of the present invention can also be produced by adding the composition of the present invention to known green juices, soft drinks and tea beverages. In particular, by adding the composition of the present invention to the green juice of Ashitaba, a green juice having an improved chalcone compound content can be obtained. Moreover, when manufacturing the drink which contains the composition of this invention in high concentration, the uniformity of the composition of this invention in a drink can be aimed at by adding a dispersing agent further.

  The content of the composition of the present invention in the food of the present invention is not particularly limited and can be appropriately selected from the viewpoint of its functionality and chalcone compound content. For example, xanthoangelol and 4-hydroxyderricin in food The total content is preferably 0.01% by weight or more, more preferably 0.05 to 20% by weight, and still more preferably 0.1 to 15% by weight.

  In addition, since the composition of the present invention contains a high-concentration chalcone compound and further has an improved absorption rate in the body, the food of the present invention is a functional product such as a food for specified health use. It is particularly suitable as a food material. The food is useful for those who are worried about blood sugar level, those who are worried about body fat, or those who want to eliminate cellulite due to the physiological function of the chalcone compound. It is extremely useful as a food with indications such as elimination of cellulite.

  Moreover, since the composition of this invention contains many chalcone compounds, it can also be used as a raw material for pharmaceuticals, feeds, or cosmetics. About these preparation and manufacture, a publicly known method may be followed.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further more concretely, this invention is not limited to these description at all. In the examples,% means (w / v)% unless otherwise specified.

Example 1
(1) Preparation of Ashitaba Hydrous Alcohol Extract-1 After pulverizing and drying chips of Ashitaba leaf stem part into 1000 g with 6 L of 60% (v / v) ethanol for 1 hour while stirring, The extract and the residue were separated by filtration with a filter paper. The same extraction and filtration were performed on the residue. The extracts were combined and concentrated under reduced pressure using a rotary evaporator. The concentrate was dissolved in 70% (v / v) ethanol to prepare 400 mL of Ashitaba hydrous alcohol extract-1. The solid component concentration of the prepared extract was 520 mg / mL, and the concentration of chalcones determined by the HPLC method was 4.2 mg / mL as the total of xanthoangelol and 4-hydroxyderricin.

(2) Preparation of Ashitaba Hydrous Alcohol Extract-2 In 30 L of 90 ° C. deionized water, 1 kg of crushed dried Ashitaba leaf stalk was formed into chips and heated for 10 minutes. After returning to room temperature, boiled Ashitaba was washed with 30 L of deionized water, drained by filtration, and then subjected to a squeezer to further remove moisture. The water content of this pressing residue was measured, and water-containing ethanol was added to the pressing residue so that it finally contained 60% (v / v) ethanol, 20 L, and extraction was performed overnight at room temperature with occasional stirring. Next, after separating the extract from the extraction residue by filtration, the extract was further recovered by applying the extract residue to a juicer. These extracts were combined and filtered through Celite 500 (Nacalai Tesque) to remove insoluble components. The Celite filtrate was concentrated under reduced pressure using a rotary evaporator, and the concentrate was dissolved in 80% (v / v) ethanol to prepare 66 mL of Ashitaba hydrous alcohol extract-2. The solid component concentration of the extract was 428 mg / mL, and the chalcone concentration was 20.5 mg / mL as the total of xanthoangelol and 4-hydroxyderricin.

  That is, Ashitaba hydrous alcohol extract-2 has a higher chalcone content in the solid component concentration and higher concentration of chalcones compared to Ashitaba hydroalcohol extract-1 prepared in Example 1- (1). The extract contained in high purity.

Example 2
(1) Preparation of chalcone-containing compositions 1 to 7 For 2.4 mL of Ashitaba hydrous alcohol extract-1 obtained in Example 1- (1), ethanol was removed under reduced pressure, 200 mg of various polyglycerin fatty acid esters (A to F) shown in 1 were added to 10 mL with deionized water and mixed at 60 ° C. Then, emulsification was performed by stirring at 60 ° C., 10,000 rpm, and 10 minutes using a homomixer (AM-5, manufactured by Nippon Seiki Seisakusho) to obtain chalcone-containing compositions 1 to 6. As a control, a chalcone-containing composition 7 that was not emulsified was prepared.

  The list of emulsifiers used in the following examples is shown in Table 1.

(2) Permeability and sensory evaluation test Each of the chalcone-containing compositions 1 to 7 prepared in Example 2- (1) was added to deionized water so as to be 5% and then mixed, and 5 mg of chalcone in 100 mL. An aqueous solution containing sucrose was prepared. In order to evaluate the dissolution state of the chalcone-containing composition in these aqueous solutions, the transmittance of 660 nm was measured visually and using a spectrophotometer (manufactured by Shimadzu Corporation). As a result, as shown in Table 2, no precipitate was visually observed in any solution of chalcone-containing compositions 1-6. Furthermore, when polyglycerin fatty acid ester AD was used, a highly transparent solution was obtained, and when polyglycerin fatty acid ester A was used, the most transparent solution was obtained. On the other hand, in the chalcone-containing composition 7 that has not been emulsified, the insoluble matter is precipitated at first glance without measuring the transmittance, and the state where the solid and the liquid are separated is observed, and the dissolved state is remarkably increased. It was judged bad.
Moreover, when these flavors were evaluated, the chalcone containing compositions 1-6 of the chalcones containing composition 7 were slightly reduced in taste and blue odor peculiar to Ashitaba.

  That is, when the solution having a chalcone concentration of 5 mg / 100 mL is prepared using a chalcone-containing composition obtained by emulsifying the Ashitaba hydrous alcohol extract-1 of Example 1- (1), the permeability is particularly good. It became clear.

Example 3
(1) Preparation of chalcone-containing compositions 8 to 18 For ethanol obtained by removing ethanol under reduced pressure from 0.05 mL of Ashitaba hydrous alcohol extract-2 obtained in Example 1- (2), Various polyglycerin fatty acid esters (A, B, C, E, G, H, I) shown in 1 or 100 mg of sucrose fatty acid ester (J, K) were added to 10 mL with deionized water and mixed at 60 ° C. Then, emulsification was performed by stirring for 10 minutes at 60 ° C., 10,000 rpm using a homomixer to obtain chalcone-containing compositions 8-16. Moreover, the chalcone containing composition 17 which does not perform an emulsification process using the same extract was prepared. As a control, 0.24 mL of Ashitaba hydrous alcohol extract-1 obtained in Example 1- (1) was used to prepare a chalcone-containing composition 18 that was not emulsified.

(2) Permeability and sensory evaluation test The chalcone-containing compositions 8 to 17 prepared in Example 3- (1) and the chalcone-containing composition 18 prepared as a control were added to deionized water after 10% mixing, An aqueous solution containing 1 mg of chalcones in 100 mL was prepared. Next, in order to evaluate the dissolution state of the chalcone-containing composition in these aqueous solutions, the transmittance and the transmittance at 660 nm were measured. As a result, as shown in Table 3, in the solutions of chalcone-containing compositions 8 to 16, a highly transparent solution was obtained. The solution of the chalcone-containing composition 17 was inferior to the solution of the chalcone-containing compositions 8-16, but insoluble matter precipitation and solid-liquid separation did not occur. On the other hand, in the solution of the control chalcone-containing composition 18, insoluble matters were precipitated, and a state where the solid and the liquid were separated was observed, and the dissolved state was determined to be extremely bad.
Moreover, when these flavors were evaluated, as compared with the control chalcone-containing composition 18, all the chalcone-containing compositions 8 to 17 clearly reduced the taste and blue odor peculiar to Ashitaba.

  That is, the solution having a chalcone concentration of 1 mg / 100 mL using the chalcone-containing composition obtained by using the acitaba hydrous alcohol extract-2 of Example 1- (2) is subjected to the presence or absence of the emulsification treatment of the composition. Regardless of the above, it was revealed that the permeability and flavor were favorable, and that the permeability was further improved when the emulsified composition was used.

Example 4
(1) Preparation of chalcone-containing compositions 19 to 21 For ethanol obtained by removing ethanol under reduced pressure from 0.15 mL portion of Ashitaba hydrous alcohol extract-2 obtained in Example 1- (2), 100 mg of polyglycerol fatty acid ester C shown in 1 was added to 10 mL with deionized water and mixed at 60 ° C. Then, emulsification was performed by stirring for 10 minutes at 60 ° C., 10,000 rpm using a homomixer to obtain a chalcone-containing composition 19. Moreover, the chalcone containing composition 20 which does not emulsify using the same extract was prepared. As a control, 0.72 mL of Ashitaba hydrous alcohol extract-1 obtained in Example 1- (1) was used to prepare a chalcone-containing composition 21 that was not emulsified.

(2) Permeability, sensory evaluation test Chalcones-containing compositions 19 and 20 prepared in Example 4- (1) and chalcones-containing composition 21 prepared as a control were added to deionized water and mixed, An aqueous solution containing 3 mg of chalcones in 100 mL was prepared. Next, in order to evaluate the dissolution state of the chalcone-containing composition in these aqueous solutions, the transmittance and the transmittance at 660 nm were measured. As a result, as shown in Table 4, a highly transparent solution was obtained with the solution of chalcone-containing composition 19. The solution of the chalcone-containing composition 20 was turbid, but insoluble matter precipitation and solid-liquid separation did not occur, and the solution was uniformly dispersed. On the other hand, in the solution of the control chalcone-containing composition 21, insoluble matters were precipitated, and a state where the solid and the liquid were separated was observed, and the dissolved state was determined to be extremely bad.
Moreover, when these flavors were evaluated, compared with the control chalcone-containing composition 21, both the chalcone-containing compositions 19 and 20 clearly reduced the peculiar taste and blue odor of Ashitaba.

  That is, the solution having a chalcone concentration of 3 mg / 100 mL using the chalcone-containing composition obtained by using the acitaba hydrous alcohol extract-2 of Example 1- (2) is subjected to the presence or absence of the emulsification treatment of the composition. Regardless of the above, it was revealed that the permeability and flavor were favorable, and that the permeability was further improved when the emulsified composition was used.

Example 5
(1) Preparation of chalcone compounds 22 and 23 Table 1 shows the results obtained by removing ethanol under reduced pressure from 0.15 mL of Ashitaba hydrous alcohol extract-2 obtained in Example 1- (2). 300 mg of the polyglycerin fatty acid ester C shown, and 100 mg of each of the polyglycerin fatty acid ester C and G shown in Table 1 and 50 mg of the polyglycerin fatty acid ester L were added to 10 mL with deionized water and mixed at 60 ° C. . Then, it emulsified by stirring for 10 minutes at 65 degreeC, 10,000 rpm using a homomixer, and obtained the chalcone containing compositions 22 and 23, respectively.

(2) Dissolved state, sensory evaluation test Chalcones-containing compositions 22 and 23 prepared in Example 5- (1) and chalcones-containing composition 20 and chalcones-containing composition prepared in Example 4- (1) 21 (control) was added to 0.01% sodium citrate-containing deionized water (pH 3.5) and mixed to prepare an acidic aqueous solution containing 3 mg of chalcones in 100 mL. The dissolution state of the chalcone-containing composition in these acidic aqueous solutions was evaluated. As a result, as shown in Table 5, the chalcone-containing composition 22 is almost transparent, and the chalcones-containing compositions 23 and 20 are in a uniformly dispersed state without any insoluble matter precipitation and solid-liquid separation. The containing composition 23 was in a better dispersion state than the chalcone-containing composition 20. On the other hand, in the solution of the control chalcone-containing composition 21, insoluble matters were precipitated, and a state where the solid and the liquid were separated was observed, and the dissolved state was determined to be extremely bad.
Moreover, when these flavors were also evaluated, as compared with the solution of the chalcone-containing composition 21, all the chalcone-containing compositions 20, 22, and 23 clearly reduced the taste and blue odor peculiar to Ashitaba. It was.

  That is, an acidic solution having a chalcone concentration of 3 mg / 100 mL using the chalcone-containing composition obtained by using the acitaba hydrous alcohol extract-2 of Example 1- (2) is subjected to an emulsification treatment of the composition. Regardless of the above, it was revealed that the permeability and flavor were favorable, and that the permeability was further improved when the emulsified composition was used.

Example 6
(1) Preparation of Ashitaba Juice Solution and Juice-Derived Dry Powder A fresh raw Ashitaba stalk was cut, and yellow juice was collected from the cut surface and dissolved in ethanol to prepare an Ashitaba juice solution. Moreover, dextrin was mixed with the juice and dried to prepare a dried powder derived from Ashitaba juice. The chalcone concentration of the prepared Ashitaba juice solution was 10 mg / mL as the total of xanthoangelol and 4-hydroxyderricin, and the chalcone content in the dried powder derived from Ashitaba juice was 50 mg / g.

(2) Preparation of chalcones-containing compositions 24-27 Polyglycerin fatty acid esters shown in Table 1 with respect to those obtained by removing ethanol from 20 ml of Ashitaba juice solution prepared in Example 6- (1) under reduced pressure concentration C20 g was added and made up to 200 mL with deionized water. Then, emulsification was performed by stirring for 10 minutes at 60 ° C., 10,000 rpm using a homomixer to prepare a chalcone-containing composition 24. Moreover, the chalcones containing composition 25 (control | contrast) which uses the same raw material and does not perform an emulsification process was prepared. Next, 20 g of polyglycerol fatty acid ester C shown in Table 1 was added to 4 g of dried powder derived from Ashitaba juice prepared in Example 6- (1) to make 200 mL with deionized water. Then, it emulsified by stirring for 10 minutes at 60 degreeC and 10,000 rpm using the homomixer, and the chalcone containing composition 26 was prepared. Moreover, the chalcone containing composition 27 (control | contrast) which does not perform an emulsification process using the same raw material was prepared.

(3) Preparation of chalcone-containing compositions 28-31 For 10.0 mL of Ashitaba hydrous ethanol extract-2 prepared in Example 1- (2), ethanol was removed under reduced pressure. Polyglycerin fatty acid ester C20g shown in No. 1 was added to make 200 mL with deionized water. Then, emulsification was performed by stirring for 10 minutes at 60 ° C., 10,000 rpm using a homomixer to obtain a chalcone-containing composition 28. Moreover, the chalcone containing composition 29 which does not perform an emulsification process using the same extract was prepared. Next, the same emulsification operation was performed on 48 mL of Ashitaba hydrous ethanol extract-1 prepared in Example 1- (1), from which ethanol was removed under reduced pressure, to obtain a chalcone-containing composition 30. Obtained. Moreover, the chalcones containing composition 31 (control | contrast) which does not perform an emulsification process using the same extract was prepared.

(4) Dissolved state and sensory evaluation test The chalcone-containing compositions 24-27 prepared in Example 6- (2) and the chalcones-containing compositions 28-31 prepared in Example 6- (3) were deionized water. After adding 3% to the mixture, an aqueous solution containing 3 mg of chalcones in 100 mL was prepared. The dissolution state of the chalcone-containing composition in these aqueous solutions was evaluated. As a result, as shown in Table 6, the chalcone-containing composition 28 is transparent, the chalcones-containing compositions 24, 26, and 30 are almost transparent, and the chalcones-containing composition 29 does not precipitate insoluble matter and solid-liquid separation does not occur. The dispersion was uniform. On the other hand, in the control chalcone-containing compositions 25, 27, and 31, insoluble matters were precipitated, and a state where the solid and the liquid were separated was observed, and the dissolved state was determined to be extremely poor.
Moreover, when these flavors were also evaluated, as compared with the solutions of chalcones-containing compositions 25 and 27, both the chalcones-containing compositions 24 and 26 had reduced taste peculiar to Ashitaba juice. In addition, the chalcone-containing compositions 28 and 29 were clearly reduced in taste and blue odor peculiar to Ashitaba.

  That is, the solution having a chalcone concentration of 3 mg / 100 mL using the chalcone-containing composition obtained by using the ashitaba juice solution of Example 6- (1) and the dried powder derived from the ashitaba juice as an acitaba treated product is emulsified. It was clarified that the taste was reduced and the permeability was good. Moreover, the said solution using the chalcone containing composition obtained using the Ashitaba hydrous alcohol extract-2 of Example 1- (2) as a processed Ashitaba is permeable irrespective of the presence or absence of the said composition. From the viewpoint of flavor, it was revealed that the permeability was further improved when the composition subjected to the emulsification treatment was used.

Example 7
(1) Preparation of chalcone-containing compositions 32 and 33 Using 14 mL of Ashitaba hydrous ethanol extract-2 obtained in Example 1- (2) and removing ethanol under reduced pressure, Polyglycerin fatty acid ester A25.3g shown in 1 was added and mixed at 60 ° C. Then, emulsification was performed by stirring for 10 minutes at 60 ° C., 10,000 rpm using a homomixer, and the liquid volume was reduced to 60 mL with deionized water to obtain a chalcone-containing composition 32. In addition, 14 mL of Ashitaba hydrous ethanol extract-2 obtained in Example 1- (2) was used, and ethanol was removed under reduced pressure concentration, and the suspension was uniformly suspended in 60 mL with a 0.5% aqueous carboxymethylcellulose solution and chalcones The containing composition 33 was obtained.

(2) Absorbability test Absorbability of the chalcone-containing compositions 32 and 33 prepared in Example 7- (1) into the body was evaluated by the following method. The chalcone-containing compositions 32 and 33 prepared in Example 7- (1) were administered by oral gavage at 20 mL / kg to 6 each of Wistar rats (male, 14 weeks old: Nippon Claire) fasted overnight. Blood was collected from the subclavian vein at 1, 2, 4, 6, 24, and 48 hours after administration. Next, the concentrations of xanthoangelol and 4-hydroxyderricin in plasma were quantified by the HPLC method, and the total chalcone concentration in plasma was calculated. As a result, as shown in FIG. 1, chalcones were detected in the plasma in any administration, and it was confirmed that the chalcones contained in the chalcone-containing compositions 32 and 33 were absorbed in the body. Furthermore, since the chalcone-containing composition 32 is about twice as high in the area under the plasma concentration-time curve (AUC) as compared with the chalcone-containing composition 33, the absorbability of chalcones by in vivo emulsification treatment is increased. Improvement was revealed.

Example 8
(1) Preparation of chalcone-containing composition 34 and Ashitaba powder water suspension 1.03 mL of Ashitaba hydrous ethanol extract-2 obtained in Example 1- (2) was used, and ethanol was removed under reduced pressure. Polyglycerin fatty acid ester C2.12 g shown in Table 1 was added to the product and mixed at 60 ° C. Then, emulsification was performed by stirring for 10 minutes at 60 ° C., 10,000 rpm using a homomixer, and the liquid volume was adjusted to 60 mL with deionized water to obtain a chalcone-containing composition 34. In addition, deionized water was added to 10 g of powdered dry matter of Ashitaba stalks and leaves to make a liquid volume of 60 mL to obtain a suspension of Ashitaba powder. The concentration of chalcones in the prepared chalcone-containing composition 34 and Ashitaba powder water suspension was measured by HPLC. As a result, the total of xanthoangelol and 4-hydroxyderricin was 0.352 mg / mL and 0, respectively. .355 mg / mL.

(2) Absorbency test Absorbability into the body of the chalcone-containing composition 34 prepared in Example 8- (1) and Ashitaba powder water suspension was evaluated by the following method. Each of 5 Wistar rats (male, 5 weeks old: Claire Japan) was orally administered 20 mL / kg of the chalcone-containing composition 34 prepared in Example 8- (1) and Ashitaba powder water suspension. Blood was collected from the subclavian vein at 0.5, 1, 2, and 4 hours after administration. Next, the concentrations of xanthoangelol and 4-hydroxyderricin in plasma were quantified by the HPLC method, and the total chalcone concentration in plasma was calculated. As a result, as shown in FIG. 2, chalcones were detected in plasma by any administration, and it was confirmed that chalcones contained in the chalcone-containing composition 34 and Ashitaba powder water suspension were absorbed in the body. It was done. Furthermore, the chalcone-containing composition 34 is about twice as high as the maximum plasma concentration and about 1.5 times as high in the area under the plasma-time curve (AUC) as compared with the suspension of powdered water in Ashitaba. The improvement of in vivo absorption of chalcones was clarified.

Example 9
(1) Preparation of chalcone-containing composition 35 and control solution Ashitaba hydrous ethanol extract-2 was prepared in the same manner as in Example 1- (2), and 14.6 mL thereof was ethanol-removed under reduced pressure. The polyglycerol fatty acid ester C30g shown in Table 1 was added and mixed at 60 ° C. Then, emulsification was performed by stirring for 10 minutes at 60 ° C., 10,000 rpm using a homomixer, and the liquid volume was adjusted to 100 mL with deionized water to obtain a chalcone-containing composition 35. At the same time, polyglycerol fatty acid ester C30 g shown in Table 1 was dissolved in deionized water to make 100 mL, and a control solution was obtained.

(2) Blood glucose level lowering action of chalcone-containing composition 35 The blood sugar level lowering action of chalcone-containing composition 35 prepared in Example 9- (1) was evaluated by the following method. The chalcone-containing composition 35 prepared in Example 9- (1) and the control solution were each once a day for 6 days to 4 each of GK rats (male, 5 weeks old: CLEA Japan) of type 2 diabetes model animals. 10 mL / kg gavage was administered. Blood was collected from the tail vein on the first day of administration and on the sixth day, and the blood glucose level was measured using a blood glucose level measurement system (Glucose Vision: SYNTRON Bioresearch, Inc.). As a result, as shown in Table 7, a significant decrease in blood glucose level was observed by administration of chalcone-containing composition 35. During the experimental period, changes in body weight and general symptoms were not observed.

Example 10
A green tea beverage was prepared according to a conventional method using 25 g of green tea leaves, 5 g of roasted ashitaba, 5 g of sodium ascorbate and 5000 mL of deionized water. Next, 0.5% (v / v) was added using each of the chalcone-containing compositions 28 to 31 prepared in Example 6- (3). The prepared drinks were subjected to sensory evaluation in 5 stages (5 good, 1 bad) with respect to taste, texture, aroma, visual transparency, and synthesis with 20 panel members, and the average value of the results is shown in Table 8 Indicated.

  From Table 8, beverages using chalcone-containing compositions 28 and 29 have a good balance with taste without losing the flavor of roasted asitaba-containing green tea without the peculiar taste and blue odor of Ashitaba. Evaluation was obtained. The chalcone-containing compositions 28, 29, and 30 were evaluated as good in the feeling of touching the tongue. In particular, the chalcone-containing composition 28 was evaluated as having excellent texture and transparency. The chalcone-containing composition 31 was evaluated as having a savory taste and a blue odor, and having a precipitate and turbidity.

Example 11
A roasted Ashitaba tea beverage was prepared according to a conventional method using 15 g of roasted Ashitaba, 5 g of sodium ascorbate and 5000 mL of deionized water. Next, 0.5% (v / v) was added using each of the chalcone-containing compositions 28 to 31 prepared in Example 6- (3). About the prepared drink, 20 panel members performed taste, aroma, a feeling of tongue feeling, a transparent feeling by visual observation, and sensory evaluation of 5 levels (5 good, 1 bad) about the total, and the average value of the result is shown in Table 9 Indicated.

  From Table 9, it is evaluated that beverages using chalcone-containing compositions 28 and 29 have a good balance with the taste without impairing the flavor of roasted Ashitaba tea without feeling the peculiar taste and blue odor of Ashitaba. Obtained. The chalcone-containing compositions 28, 29, and 30 were evaluated as good in the feeling of touching the tongue. In particular, the chalcone-containing composition 28 was evaluated as having excellent texture and transparency. The chalcone-containing composition 31 was evaluated as having a savory taste and a blue odor, and having a precipitate and turbidity.

Example 12
A brown rice tea beverage was prepared according to a conventional method using 25 g of brown rice tea leaves, 10 g of roasted ashitaba, 5 g of sodium ascorbate and 5000 mL of deionized water. Next, 0.5% (v / v) was added using each of the chalcone-containing compositions 28 to 31 prepared in Example 6- (3). About the prepared drink, 20 panel members performed taste, fragrance, feeling of tongue feeling, visual transparency, and sensory evaluation of 5 levels (5 good, 1 bad) about the total, and the average value of the results is shown in Table 10 Indicated.

  According to Table 10, beverages using chalcone-containing compositions 28 and 29 have a good balance with taste without losing the flavor of roasted ashitaba blended brown rice tea without feeling the peculiar taste and blue odor of Ashitaba. It was evaluation. The chalcone-containing compositions 28, 29, and 30 were evaluated as good in the feeling of touching the tongue. In particular, the chalcone-containing composition 28 was evaluated as having excellent texture and transparency. The chalcone-containing composition 31 was evaluated as having a savory taste and a blue odor, and having a precipitate and turbidity.

Example 13
A mixed tea beverage was prepared in accordance with a conventional method using 20 g of brown rice tea leaves, 10 g of roasted ashitaba, 1 g of achacha lees, 1.5 g of wolfberry leaves, 1 g of mulberry leaves, 5 g of sodium ascorbate and 5000 mL of deionized water. Next, 0.5% (v / v) was added using each of the chalcone-containing compositions 28 to 31 prepared in Example 6- (3). About the prepared drink, 20 panel members performed taste, aroma, a feeling of tongue feeling, a transparent feeling by visual observation, and sensory evaluation of 5 levels (5 good, 1 bad) about the total, and the average value of the result is shown in Table 11 Indicated.

  From Table 11, the beverages using the chalcone-containing compositions 28 and 29 were evaluated as having a good balance with the taste without impairing the flavor of the blended tea without feeling the peculiar taste and blue odor of Ashitaba. . The chalcone-containing compositions 28, 29, and 30 were evaluated as good in the feeling of touching the tongue. In particular, the chalcone-containing composition 28 was evaluated as having excellent texture and transparency. The chalcone-containing composition 31 was evaluated as having a savory taste and a blue odor, and having a precipitate and turbidity.

Example 14
According to the formulation shown in Table 12 as a drink, it was prepared by a conventional method.

  Next, 3% (v / v) was added using each of the chalcone-containing compositions 28 to 31 prepared in Example 6- (3). About the prepared drink, the panel member 20 people, sensory evaluation of 5 steps (5 good, 1 bad) was performed about taste, aroma, a feeling of touch, aftertaste, visual liquid tone, and synthesis, and the average value of the result is shown. It was shown in FIG.

  From Table 13, it was evaluated that beverages using the chalcone-containing compositions 28 and 29 had a good balance of taste without impairing the flavor of the drink agent without feeling the peculiar taste and blue odor of Ashitaba. . In the feeling of tongue feeling, the chalcone-containing compositions 28, 29 and 30 were evaluated as good without roughness. In particular, the chalcone-containing composition 28 was evaluated as having excellent texture and liquid tone. The chalcone-containing composition 31 was evaluated to have a bitter taste, a blue odor, and a rough feeling, and to have precipitation and turbidity.

Example 15
According to the formulation shown in Table 14 as a drink, it was prepared by a conventional method.

  Next, 3% (v / v) was added using each of the chalcone-containing compositions 28 to 31 prepared in Example 6- (3). About the prepared drink, the panel member 20 people, sensory evaluation of 5 steps (5 good, 1 bad) was performed about taste, aroma, a feeling of touch, aftertaste, visual liquid tone, and synthesis, and the average value of the result is shown. 15 shows.

  From Table 15, it was evaluated that beverages using the chalcone-containing compositions 28 and 29 had a good balance of taste without impairing the taste and the blue odor peculiar to Ashitaba without impairing the flavor of the drink. . In the feeling of tongue feeling, the chalcone-containing compositions 28, 29 and 30 were evaluated as good without roughness. In particular, the chalcone-containing composition 28 was evaluated as having excellent texture and liquid tone. The chalcone-containing composition 31 was evaluated to have a bitter taste, a blue odor, and a rough feeling, and to have precipitation and turbidity.

Example 16
According to the composition shown in Table 16 as a drink, it was prepared by a conventional method.

  Next, 3% (v / v) was added using each of the chalcone-containing compositions 28 to 31 prepared in Example 6- (3). About the prepared drink, the panel member 20 people, sensory evaluation of 5 steps (5 good, 1 bad) was performed about taste, aroma, a feeling of touch, aftertaste, visual liquid tone, and synthesis, and the average value of the result is shown. 17 shows.

  From Table 17, it was evaluated that beverages using the chalcone-containing compositions 28 and 29 had a good balance of taste without impairing the taste and blue smell peculiar to Ashitaba without impairing the flavor of the drink. . In terms of the feeling of tongue, the chalcone-containing compositions 28, 29 and 30 were evaluated as good without roughness. In particular, the chalcone-containing composition 28 was evaluated as having excellent texture and liquid tone. The chalcone-containing composition 31 was evaluated to have a bitter taste, a blue odor, and a rough feeling, and to have precipitation and turbidity.

Example 17
Using fresh Ashitaba leaf stem part, 5 L of green juice was prepared with a juicer according to a conventional method. Next, 5% (v / v) was added using each of the chalcone-containing compositions 28 to 31 prepared in Example 6- (3). About the prepared drink, 20 panel members performed sensory evaluation of 5 steps (5 good, 1 bad) about taste, aroma, aftertaste, and synthesis, and the average value of the result is shown in Table 18.

  According to Table 18, the taste and blue odor of Ashitaba Aojiru itself were divided among panel members, but beverages using chalcones-containing compositions 28 and 29 had a mild taste and blue odor. It was evaluation. The chalcone-containing compositions 28, 29 and 30 were evaluated as having good aftertaste. The chalcone-containing composition 31 was evaluated as having a bad taste and aftertaste.

  According to the present invention, a chalcone compound-containing composition containing a processed product derived from ashitaba and an emulsifier, a food containing the composition, a method for producing a chalcone compound-containing composition derived from ashitaba obtained through a specific process, a specific An aqueous alcoholic extract derived from Ashitaba obtained through the process is provided. The composition or extract contains a high-concentration chalcone compound, is soluble in water, is well absorbed by the body, and has a reduced taste and blue odor peculiar to Ashitaba. It is very useful especially as a health food material.

It is the figure which showed the absorptivity of the chalcone containing composition. It is the figure which showed the absorptivity of the chalcone containing composition.

Claims (16)

A chalcone compound-containing composition comprising a processed product derived from Ashitaba and an emulsifier. The chalcone compound-containing composition according to claim 1, wherein the content of the emulsifier is 0.1 to 10,000 g with respect to 1 g of the total content of xanthoangelol and 4-hydroxyderricin. The chalcone compound-containing composition according to claim 2, wherein the content of the emulsifier is 10 to 1000 g with respect to 1 g of the total content of xanthoangelol and 4-hydroxyderricin. The chalcone compound containing composition of any one of Claims 1-3 containing the emulsifier whose HLB is 10-20. The chalcone compound-containing composition according to any one of claims 1 to 4, wherein the emulsifier is a polyglycerol fatty acid ester. The chalcone compound-containing composition according to any one of claims 1 to 5, wherein the processed product derived from Ashitaba is a hydrous alcoholic extract of Ashitaba. The chalcone compound-containing composition according to claim 6, wherein the hydrous alcohol is a 40 to 95% (w / w) aqueous ethanol solution. The chalcone compound-containing composition according to claim 6 or 7, wherein the hydrous alcoholic extract of Ashitaba is obtained by the following process.
(A) Steps (c) and (b) of adding hydrous alcohol as an extraction solvent to the pressing residue obtained in the step (b) and (a) of hydrotreating and compressing Ashitaba at 45 to 120 ° C. The process of filtering the extract obtained in The foodstuff containing the chalcone compound containing composition of any one of Claims 1-8. The food according to claim 9, which is a packaged beverage. A method for producing a hydrous alcoholic extract of Ashitaba comprising the following steps (a) to (c):
(A) Steps (c) and (b) of adding hydrous alcohol as an extraction solvent to the pressing residue obtained in the step (b) and (a) of hydrotreating and compressing Ashitaba at 45 to 120 ° C. The process of filtering the extract obtained in The method for producing a hydrous alcoholic extract of Ashitaba according to claim 11, wherein the hydrous alcohol is a 40 to 95% (w / w) aqueous ethanol solution. A method for producing a chalcone compound-containing composition comprising the following steps (a) to (d):
(A) Process of hydrothermally treating Ashitaba at 45 to 120 ° C. and pressing (b) Step (c) (b) of adding hydrous alcohol as an extraction solvent to the pressing residue obtained in step (a) ) The step of filtering the extract obtained in the step (d) The step of adding and mixing an emulsifier to the filtrate obtained in the step (d) (c) The method for producing a chalcone compound-containing composition according to claim 13, wherein the hydrous alcohol is a 40 to 95% (w / w) aqueous ethanol solution. The method for producing a chalcone compound-containing composition according to claim 13 or 14, wherein the emulsifier has an HLB of 10 to 20. The method for producing a chalcone compound-containing composition according to any one of claims 13 to 15, wherein the emulsifier is a polyglycerol fatty acid ester.

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