JP2005168458A - Water-soluble food and drink and method for producing the same - Google Patents

Abstract

SOLUTION: One or two or more kinds selected from (a) edible substances that are sparingly soluble in water or hot water, and (b) stevia extract, fermentation-treated stevia, enzyme-treated rutin, and enzyme-treated hesperidin. A water-soluble food and drink containing a solubilizer. The manufacturing method of the water-soluble food / beverage which mixes the said component (a) and (b). Component (a) is at least one selected from ginkgo biloba extract, pine bark extract, peanut seed coat extract, grape seed extract, licorice extract, and soybean extract (a-1) And / or an extract (a-2) that contains other crude drug components and is sparingly soluble in water or warm water. It is preferable to contain the said component (b) in the quantity of 0.1-100 weight part with respect to 1 weight part of component (a).
[Effects] Water-soluble foods and drinks in which a wide variety of edible substances that are hardly soluble in water or warm water are solubilized are provided. A water-soluble food and drink having the above characteristics can be produced easily and safely.
[Selection figure] None

Description

  TECHNICAL FIELD The present invention relates to a water-soluble food and drink and a method for producing the same, and more particularly relates to a food and drink containing a edible substance that is hardly soluble in water or warm water in a solubilized state and a method for producing the same.

  Since edible substances that are hardly soluble in water or warm water are difficult to supply in a liquid state, they are supplied as powders or tablets with various components added if necessary, and are taken orally.

  However, in the case of powders, tablets, etc., it is costly to produce a mixture of ingredients containing edible substances that are hardly soluble in water or warm water. In addition, such powders and tablets are liable to cause problems such as clogging in the throat and easy migration to the trachea when taken orally.

  Many proposals have been made so far to solve such problems.

For example, (a): a method in which a glycosyltransferase is allowed to act on flavonoid edibles that are hardly soluble in water or warm water in the presence of starch, and a water-soluble sugar is added to increase solubility, (b): In the coexistence of one or more quercetin-3-O-glycosides, which are water-soluble flavonoids that have been modified by adding a sugar to a poorly water-soluble flavonoid (eg rutin, quercetin, morin, etc.). And a method for dissolving a poorly water-soluble flavonoid dissolved in a water-soluble medium (Japanese Patent Laid-Open No. 3-77880: Patent Document 1), (c): The solution obtained in the same manner as in (b) above is further dried. A method for modifying poorly water-soluble flavonoids to obtain a solid having improved water solubility (Japanese Patent Laid-Open No. 7-10
No. 898: Patent Document 2) and the like. (In Patent Document 2, examples of poorly water-soluble flavonoids include isoquercitrin, myricitrin, and myricetin in addition to rutin, quercetin, and morin listed in Patent Document 1.)
However, the former method (a) did not show an effect of improving solubility in edible foods, which are generally difficult to add sugar by glycosyltransferases.

  In addition, the latter methods (b) and (c) have a problem of causing deterioration in taste, although a certain degree of solubility improvement effect is observed.

  In addition, any of these methods (a), (b), and (c) is a technique in which the object is limited to solubilization of flavonoids that are sparingly soluble in water or warm water, and is found in extracts from natural products. As described above, the effect of improving the solubility was insufficient for a mixture of several kinds of (unidentified) poorly soluble substances.

  As a result of intensive studies to solve such problems, the inventors have added one or more specific components to water or edibles that are sparingly soluble in hot water, preferably in a predetermined amount, Coexistence of edible food that is sparingly soluble in water or warm water and this specific component is not limited to flavonoids, and can be solubilized even if it contains edible foods that are sparingly soluble in water or warm water. It has been found that the taste is preferably good, and the present invention has been completed.

  In addition, as a technique regarding the soybean saponin which is one of the soybean extract components, Japanese Patent Application Laid-Open No. 61-249364 (Patent Document 3) includes soya saponin obtained from the saponin fraction of defatted soybean powder as an essential component. A health food comprising soya saponin is disclosed. Patent Document 3 discloses a method for producing the soya saponin. However, the solubility of soya saponin in water or warm water is low.

JP-A-5-186359 (Patent Document 4) discloses that cyclodextrin is allowed to coexist so that the molar ratio is 0.5 to 5 with respect to the amount of soybean saponin when dissolving soybean saponin in water. A method for solubilizing soy saponin is disclosed, and in Example 1, γ-cyclodextrin was added to an aqueous citric acid solution at pH 3 to which a fraction containing soy saponin A series (Soyasaponin content 85%) was added. .1 to 5.0 g (0.3 to 15.9 in terms of molar ratio) are added and cooled (5 ° C./overnight)-heating (80 ° C./60 minutes) operation, refrigeration operation at 5 ° C., Refrigeration operation at -20 ° C is performed to confirm its solubility and stability. However, this method has a problem that solubilization is insufficient and clarity is lacking.
Japanese Unexamined Patent Publication No. 3-77880 JP 7-10898 A JP-A 61-249364 JP-A-5-186359

  The present invention seeks to solve the problems associated with the prior art as described above, and is not limited to flavonoids, and is a wide variety of edible substances that are sparingly soluble in water or hot water, for example, several types (unidentified). Providing water-soluble foods and drinks that are obtained by coexisting specific ingredients in a mixture of poorly soluble substances, so that edible substances that are sparingly soluble in water or hot water are solubilized, and more preferably have good taste The purpose is to do.

  Further, the present invention is not limited to flavonoids, and can be applied to a wide variety of edible substances that are hardly soluble in water or warm water. It aims at providing the manufacturing method of the water-soluble food and drink which can manufacture the water-soluble food and drink of the outstanding characteristic which has favorable taste easily and safely.

The water-soluble food and drink according to the present invention is
(a) edible that is sparingly soluble in water or warm water;
(b) It is characterized by containing one or more solubilizers selected from stevia extract, enzyme-treated stevia, enzyme-treated rutin, and enzyme-treated hesperidin.

In the method for producing a water-soluble food and drink according to the present invention,
(a) edible material that is sparingly soluble in water or warm water;
(b) One or more solubilizers selected from stevia extract, enzyme-treated stevia, enzyme-treated rutin, and enzyme-treated hesperidin are mixed.

  In the water-soluble food and drink and the method for producing the same according to the present invention, the edible material (a) hardly soluble in water or warm water includes: “Ginkgo biloba leaf extract, pine bark extract, peanut seed coat extract, grape seed Any one or more selected from an extract, a licorice extract, and a soy extract "(a-1) and / or" an extract containing other herbal medicine components that is sparingly soluble in water or warm water (A-2) is preferred.

  In the water-soluble food and drink and the method for producing the same according to the present invention, stevia extract, enzyme-treated stevia, enzyme-treated rutin, and 1 part by weight of edible food (a) that is hardly soluble in water or warm water, It is preferable to contain one or more solubilizers (b) selected from enzyme-treated hesperidin in an amount of 0.1 to 100 parts by weight.

  In the water-soluble food and drink and the method for producing the same according to the present invention, the solubilizer (b) contains “stevia extract and / or enzyme-treated stevia” (i) and “enzyme-treated rutin and / or enzyme”. It is preferable to include “treated hesperidin” (ii).

  According to the present invention, water-soluble foods and drinks are provided that are not limited to flavonoids, but are soluble in a wide variety of edible substances that are hardly soluble in water or warm water, and more preferably have good taste.

  According to the present invention, the present invention is not limited to flavonoids, and can be applied to a wide variety of edible substances that are sparingly soluble in water or warm water. Provided is a method for producing water-soluble foods and drinks that can easily and safely produce water-soluble foods and drinks having excellent characteristics such as good taste.

  Hereinafter, the water-soluble food and drink and the production method thereof according to the present invention will be described more specifically.

[Water-soluble food and drink]
The water-soluble food and drink according to the present invention is one selected from (a) edible substances that are sparingly soluble in water or hot water, and (b) stevia extract, enzyme-treated stevia, enzyme-treated rutin, and enzyme-treated hesperidin. Or two or more solubilizers;
Contains.
<Edible food slightly soluble in water or warm water (a)>
Examples of the edible food (a) that is sparingly soluble in water or warm water include, for example, ginkgo biloba extract, pine bark extract, peanut seed coat extract, grape seed extract, licorice extract, soybean extract, and other Examples include extracts that contain a crude drug component and are hardly soluble in water or warm water (eg, red pepper extract).

  These edible (a) may be contained in one kind or two or more kinds.

  For example, pine bark extract is known for its extremely high elimination of active oxygen, and in particular, pine bark extract grown on the French coast is commercially available as Pycnogenol (trade name). Pycnogenol contains about 40 kinds of bioactive components such as proanthocyanidins, organic acids and polyphenols, which are special species of bioflavonoids. Pycnogenol, a pine bark extract, has very low solubility in water and is 0.1% or less at a temperature of 20 ° C.

  Examples of the extract containing a crude drug component that is hardly soluble in water or warm water include red ginseng (red hemp) extract.

  Akashouma (Akasuma) is a perennial plant belonging to the family Cyprinidae that grows naturally in the mountainous areas of Japan, and the extract is said to have a fat absorption-inhibiting action and a lipolysis-promoting action.

  The solubility of this red pepper extract itself is 0.01% or less at a temperature of 20 ° C.

  The solubility of the ginkgo biloba extract itself is 0.01% or less at a temperature of 20 ° C. The solubility of the peanut seed coat extract itself is 0.01% or less at a temperature of 20 ° C. In addition, the solubility of the grape seed extract itself is 0.01% or less at a temperature of 20 ° C. Further, the solubility of soybean saponin, which is one of the soybean extract components, that is, obtained from soybean seeds, is 0.01% or less at a temperature of 20 ° C.

In the present invention, “water” refers to water as a substance regardless of properties (formula: expressed by H ₂ O), and is heated at room temperature (15 to 25 ° C.) as compared with warm water. Sometimes it refers to water that is not. In addition, hot water refers to water heated to a temperature in the range of 25 ° C. to less than the boiling point of water (eg, 99 ° C.) under normal pressure, as compared with unheated water. The term “slightly soluble” in water or warm water refers to a substance having a solubility in 100 ml of water at a temperature of 15 ° C. to a temperature lower than the boiling point of water of 0.1 g or less.

Further, in the water-soluble food and drink according to the present invention, edible substances that are hardly soluble in the water or warm water (
a) 1 part by weight of solubilizer (b), particularly preferably one or more solubilizers selected from stevia extract, enzyme-treated stevia, enzyme-treated rutin and enzyme-treated hesperidin It is desirable to contain (b) in an amount of usually 0.1 to 100 parts by weight, preferably 0.5 to 20 parts by weight. If the blending amount of the solubilizer (b) is less than the above range, it tends to be difficult to dissolve, and if it is more than the above range, the taste of the final product may be affected.

  In addition, the extract extraction method from the raw ginkgo biloba leaf, the pine bark, etc. applied when manufacturing these various extracts as edible (a) is not specifically limited, For example, by organic solvents, such as ethanol, and water Conventionally known methods such as extraction, squeezing and boiling can be used as appropriate. In the present invention, commercially available products may be used as they are.

<Solubilizer (b)>
The solubilizer (b) is a component capable of solubilizing the edible (a) that is hardly soluble in water or warm water in water. Examples of the solubilizer (b) include stevia extract, enzyme Treated stevia, enzyme treated rutin, enzyme treated hesperidin and the like.

  Among these solubilizers (b), stevia extract has a remarkable effect in solubilization, and even in the acidic range of about pH 3.0, for example, edible (a) can be obtained with a smaller addition amount. Since it can be well solubilized without turbidity, it is desirable in that it can be expected to expand its use to acidic beverages.

  These solubilizers (b) can be used alone or in combination of two or more.

In addition, the extract extraction / purification method from the raw material stevia leaves applied when manufacturing these various extracts as the solubilizer (b) is not particularly limited, and for example, extraction with an organic solvent such as ethanol or water -A conventionally well-known method can be suitably utilized, such as using adsorption resin after pressing. Moreover, as enzyme-treated rutin, enzyme-treated hesperidin and the like, conventionally known ones can be used. For example, in JP-A-10-70994 and JP-A-3-7593 previously proposed by the applicants of the present application. What was manufactured by the method of description can be used, and what was manufactured by the method as described in [0011] column of Unexamined-Japanese-Patent No. 5-194164 etc. can be used as an enzyme process rutin.

Further, as these solubilizers (b), any of the above-mentioned extracts and enzyme-treated products may be used as they are. As stevia extract, stevioside-based product “Stevirose 90A” (Toyo Seika ( Co., Ltd.), “Chrisanta 97” (Dainippon Ink Co., Ltd.) mainly composed of rebaudioside, and products containing degradation products such as lupusoside and stevio-rubioside. Moreover, the enzyme processing stevia obtained by making glycosyltransferase act on them in the presence of starchy substance may be sufficient. As the enzyme-treated rutin, “αG rutin H” and “αG rutin P” (manufactured by Toyo Seika Co., Ltd.), and as the enzyme-treated hesperidin, “αG hesperidin H” and “αG hesperidin PS” (manufactured by Toyo Seika Co., Ltd.), enzyme-treated As stevia, “αG Sweet P”
“ΑG sweet PX” (manufactured by Toyo Seika Co., Ltd.).

  Among these commercially available solubilizers (b), stevia extracts such as “Stevirose 90A” (manufactured by Toyo Seika Co., Ltd.), and enzyme-treated stevia such as “αG sweet PX” (manufactured by Toyo Seika Co., Ltd.) In addition, the combined use of these solubilizers with enzyme-treated rutin (“αG rutin H” “αG rutin P”) and enzyme-treated hesperidin (“αG hesperidin H” “αG hesperidin PS”) is also preferable in terms of improving taste. Used.

<Water-soluble food and drink>
In the water-soluble food and drink of the present invention, the solubilizer (b) is usually 0.1 to 100 parts by weight, preferably 0.5 to 20 parts by weight, with respect to 1 part by weight of the edible (a). It is desirable that it is contained in an amount. In addition, when using together 2 or more types of edible (a) and 2 or more types of solubilizers (b), it shows by total amount, respectively.

  If the content of the solubilizer (b) is less than the above range, it tends to be difficult to solubilize, and if it exceeds the above range, the taste of the final product may be significantly affected. In the present invention, the solubilizer (b) is preferably contained in an amount of 0.5 to 15 parts by weight with respect to 1 part by weight of the edible (a). The solubilizing effect of the aqueous solution becomes prominent, and turbidity and precipitation occur regardless of the pH of the aqueous solution (for example, an acidic range of pH 2-9 to an alkaline range, particularly an acidic range of about pH 2-6) and temperature (for example, 3-100 ° C.). It is desirable in that a clear water-soluble food and drink can be obtained without any food.

Examples of the water-soluble foods and drinks include herbal medicine-containing beverages, citrus juice beverages, vegetable beverages, tea beverages, milk beverages, lactic acid bacteria beverages, coffee beverages, jellies, purees, jams, fruit cakes, Semi-solid beverages such as full-fever sauce can be mentioned.

The content of edible (a) and solubilizer (b) in these foods and drinks is not particularly limited. For example, edible (a) contains (G) ginkgo biloba extract, solubilizer ( In the system containing (b) stevia extract as b), (b) the concentration of ginkgo biloba extract is 0.001 to 0.1% by weight, and (b) the concentration of stevia extract is 0.0001 to 10%. What contains the said (b) in the quantity of 0.1-100 weight part with respect to 1 weight part of (I) Ginkgo biloba extract which is weight% and is 1 type of edible.

  The water-soluble food and drink may contain, for example, commercially available stabilizers, thickeners, gelling agents, etc. depending on the type, use, etc., for example, cyclodextrin, carrageenan, Xanthan gum, guar gum, locust bean gum, carob bean gum, pectin, cellulose, CMC, monoacylglycerol (abbreviated as “monogly”), higher fatty acids and the like.

  In such food and drink of the present invention, edible foods that are sparingly soluble in water or warm water, such as ginkgo biloba leaf extract, pine bark extract, peanut seed coat extract, grape seed extract, licorice extract, soybean extract In addition, since a specific solubilizing agent component such as stevia extract or enzyme-treated stevia coexists, the water-solubility of edible substances that are hardly soluble in water or warm water is improved.

[Method for producing water-soluble food and drink]
In the method for producing a water-soluble food and drink according to the present invention, (a) edible food (component (a)) that is hardly soluble in water or warm water, and (b) a solubilizer, particularly stevia extract, enzyme-treated stevia. In addition, one or two or more solubilizers (component (b)) selected from enzyme-treated rutin and enzyme-treated hesperidin are mixed.

  When mixing the component (a) and the component (b), various stirrers may be used, and as necessary as long as the edible (a) and the solubilizer (b) are not altered. Heating or the like may be performed.

  In order to mix the edible (a) and the solubilizer (b) in this way, the component (b) may be added to the component (a) and mixed, or the component (b) (A) may be added and mixed, and (a) and (b) may be added and mixed at the same time, and the method of adding and mixing components (a) and (b) is not particularly limited.

In the method for producing a water-soluble food or drink according to the present invention, the edible material (a) hardly soluble in water or warm water is the “Ginkgo biloba extract, pine bark extract, peanut seed coat extract” as described above. , Any one or more selected from grape seed extract, licorice extract and soybean extract "(a-1)" and / or "slightly soluble in water or warm water containing other herbal ingredients" From the above reason, it is preferable that the extract is any one of “Natural extract” (a-2).

  In addition, when manufacturing water-soluble foods and drinks, commercially available stabilizers, thickeners, gelling agents and the like may be used in combination. For example, cyclodextrin, carrageenan, xanthan gum, guar gum, low Cast bean gum, carob bean gum, pectin, cellulose, CMC, monoacylglycerol (abbreviated as “monogly”), higher fatty acids and the like may be used in combination.

  In the water-soluble food and drink according to the present invention, the solubilizer (b), particularly preferably stevia extract, enzyme-treated stevia, enzyme-treated rutin, enzyme, with respect to 1 part by weight of the edible (a) One or more solubilizers (b) selected from the treated hesperidins are in the amount as described above, that is, usually 0.1-100 parts by weight, preferably 0.5-20 parts by weight. It is desirable to contain in the above reason.

In the method for producing water-soluble foods and beverages according to the present invention, the solubilizer (b) contains “stevia extract and / or enzyme-treated stevia” (i) and “enzyme-treated rutin and / or enzyme-treated”. "Hesperidin" (ii) is preferable for the same reason.
[The invention's effect]
According to the present invention, it is obtained by allowing a specific ingredient to coexist with water or hot water that is poorly soluble, so that the water or hot water that is poorly soluble is solubilized, and more preferably has good taste. Such a water-soluble food and drink is provided.

  Moreover, according to this invention, the manufacturing method of the water-soluble food and drink which can manufacture the water-soluble food and drink of the above outstanding characteristics easily and safely is provided.

[Example]
Hereinafter, the present invention will be described more specifically with reference to examples, test examples, and the like, but the present invention is not limited to the examples, test examples, and the like.

In the present invention, “%” means “% by weight” unless otherwise specified.
[Test example (I)]
Soybean saponin (mainly composed of saponin obtained from soybean seeds) was dispersed in an ion-exchanged water system and a pH 3.0 citrate buffer system so as to have a concentration of 1.0 w / w%.

  Next, any of the following components (a) to (e) was added to the ion exchange water system or citrate buffer system.

That is,
(A) “Stevia extract A” (manufactured by Toyo Seika Co., Ltd., “Stevilose 90A”, component composition: rebaudioside A 25%, stevioside 55% contained),
(B) “Stevia extract B” (containing 65% rebaudioside A and 15% stevioside), (c) “Enzyme-treated stevia” (trade name “αG sweet PX”, manufactured by Toyo Seika Co., Ltd.), component composition: steviol Containing 98% glycosides),
(D) “Enzyme-treated rutin” (manufactured by Toyo Seika Co., Ltd., trade name “αG rutin P”, component composition: enzyme-treated rutin 100%), or
(E) “Enzyme-treated Hesperidin” (manufactured by Toyo Seika Co., Ltd., trade name “αG Hesperidin PS”, component composition: enzyme-treated hesperidin 100%)
In the system of ion-exchanged water with respect to soybean saponin contained in the system, the amount is changed to 1/5 to 4 times (concentration of 0.1 to 4.0 w / w%) and added to pH 3.0. In the citrate buffer system, the amount was changed to 2 to 6 times (concentration 2.0 to 6.0 w / w%) and added.

  Subsequently, the solution was heated and dissolved at 90 ° C. for 15 minutes, and after cooling, stored at 4 ° C. for 3 days, and the solution stability (the presence or absence of turbidity and precipitate and the degree thereof) was visually evaluated.

  The results are shown in Tables 1 and 2.

[Test example (b)]
Red pepper (red hemp) was dispersed in a system of ion-exchanged water so as to have a concentration of 1.0 w / w%. Next, any of the following components (a) to (c) was added to the ion-exchanged water system.

That is,
(A) “Stevia extract A” (manufactured by Toyo Seika Co., Ltd., “Stevilose 90A”, component composition: rebaudioside A 25%, stevioside 55% contained),
(B) “Stevia extract B” (containing 65% rebaudioside A and 15% stevioside), (c) “Enzyme-treated stevia” (trade name “αG sweet PX”, manufactured by Toyo Seika Co., Ltd.), component composition: steviol Containing 98% glycosides),
Was added to red pepper contained in the system in an amount of 3 to 7 times (concentration of 3.0 to 7.0 w / w%) in the ion exchange water system.

  Next, after heating at 90 ° C. for 15 minutes, the temperature was lowered and stored at 4 ° C. for 3 days, and the solution stability (the presence or absence of turbidity and precipitates and the degree thereof) was visually evaluated.

  The results are shown in Table 3.

[Test example (c)]
1. Edible (a):
Pine bark extract (Pycnogenol),
Test concentration: 0.1%, 1.0% (w / v).
2. Aqueous solution:
(1) ion-exchanged water (pH 5.5),
(2) pH 3.5 buffer (1/10 M citrate buffer).
3. Solubilizer (b):
(1) Enzyme-treated rutin (αG rutin P),
(2) Enzyme-treated hesperidin (αG hesperidin PS).
4). Amount of solubilizer (b) added:
Solubilizer (b) / pine bark extract = 0.1, 1.0, 10.0.
5). Preparation Method The pine bark extract and the solubilizer (b) were previously powder-mixed at a predetermined ratio, and this powdery mixture was dissolved in ion-exchanged water and a pH 3.5 buffer.
6). Evaluation Confirmation Method (1) Store at room temperature of 20 ° C and periodically check visually.

(2) Refrigerated at 4 ° C and regularly checked visually.
7). The results are shown in Tables 4 to 7 below.

<Result>
When 10 times the amount of enzyme-treated rutin or enzyme-treated hesperidin is added to the pine bark extract, 0.1% and 1.0% concentration of the test plots are clear with no turbidity / precipitation regardless of the pH and temperature of the aqueous solution. Met.
[Test example (d)]
1. Edible (a):
Pine bark extract (Pycnogenol).
2. Aqueous solution:
Ion exchange water (pH 5.5).
3. Solubilizer (b):
Stevia extract A (stevirose 90A).
4). Amount of solubilizer (b) added:
Solubilizer (b) / pine bark extract = 0.1, 1.0, 10.0.
5). Preparation method:
The pine bark extract and the solubilizing agent (b) were previously powder-mixed at a predetermined ratio, and the test was performed by dissolving the powdery mixture in ion-exchanged water.
6). Evaluation confirmation method:
It was stored at room temperature of 20 ° C. and visually confirmed after a certain period.
7). The results are shown in Table 8 below.

<Result>
When Stevia extract A was added 10 times the amount of pine bark extract, a solubilizing effect was observed at 0.1 and 1.0% concentrations. However, it was completely clear at a concentration of 0.1% when added in a single amount, but slightly precipitated at a concentration of 1.0%.
[Test example (e)]
1. Edible (a):
Ginkgo biloba extract.
2. Aqueous solution:
Ion exchange water (pH 5.5).
3. Solubilizer (b):
Stevia extract A (stevirose 90A), enzyme-treated stevia (αG sweet PX), enzyme-treated rutin (αG rutin P), enzyme-treated hesperidin (αG hesperidin PS).
4). Amount of solubilizer (b) added:
Solubilizer (b) / Ginkgo biloba extract = 1.0-6.0
5). Preparation method:
Ginkgo biloba leaf extract and solubilizer (b) were previously powder mixed at a predetermined ratio, and this powdery mixture was dissolved in ion-exchanged water and tested.
6). Evaluation confirmation method:
It was stored at room temperature of 20 ° C. and visually confirmed after a certain period.
7). The results are shown in Table 9 below.

<Result>
Stevia extract A was 4 times the amount of Ginkgo biloba extract, and Stevia extract A 1 time and enzyme-treated rutin 4 times the amount or enzyme-treated hesperidin 4 times the amount of turbidity / precipitation did not occur. Similarly, no turbidity / precipitation occurs even when the enzyme-treated stevia is 6 times the amount of Ginkgo biloba extract, or 1.5 times the amount of enzyme-treated stevia and 4 times the amount of enzyme-treated rutin or 4 times the amount of enzyme-treated hesperidin. It was.
[Test example (f)]
[Soft drinks]
A soft drink (formulation composition is shown below) containing ginkgo biloba extract, VC, β-carotene and enzyme-treated rutin was prepared.

<Combination composition of soft drinks>
(Material) ...... (Content (g)),
196.1 g water
1.0g sugar,
0.3g of enzyme-treated stevia,
1.2g of lemon juice concentrate
(Contains 0.2% V.C)
Lemon flavor 0.1g,
1.0g of acidulant,
Color Ginan 0.02g,
Ginkgo leaf extract 0.1g,
(24% flavone, 6% terpene lactone)
V. C 0.06 g,
β-carotene 0.006 g,
0.2g of enzyme-treated rutin,
<Total: 200g. >
The ginkgo biloba leaf extract is solubilized by enzyme-treated stevia and the bitterness is alleviated, and a soft drink suitable for preventing lifestyle-related diseases can be obtained.
[Test example (g)]
〔jelly〕
A jelly containing red pepper extract powder, VC, β-carotene, and enzyme-treated rutin (formulation composition is shown below) was prepared.

<Combination composition of jelly>
(Material) ...... (Content (g)),
162.0 g of water,
15.0 g sugar,
Lemon concentrated juice 17.0g,
(Contains 0.2% V.C)
4.0 g of gelling agent,
0.1 g of enzyme-treated stevia,
0.4g of acidulant,
0.2g of enzyme-treated rutin,
Lemon flavor 0.1g,
0.4 g milk basic protein,
0.7g of calcium lactate,
Gardenia pigment preparation 0.004 g,
Red pepper extract powder 0.02g,
V. C 0.05g,
β-carotene 0.006 g,
<Total: 200g. >
The red pepper extract is solubilized by the enzyme-treated stevia to obtain a uniform jelly. This jelly contains red pepper extract having a fat absorption inhibitory action and is suitable for a post-meal dessert.

Claims (8)

(a) edible material that is sparingly soluble in water or warm water;
(b) A water-soluble food or drink comprising one or more solubilizers selected from stevia extract, enzyme-treated stevia, enzyme-treated rutin, and enzyme-treated hesperidin.   The edible (a) is one or more selected from ginkgo biloba extract, pine bark extract, peanut seed coat extract, grape seed extract, licorice extract, soybean extract (a- The water-soluble food and drink according to claim 1, which is an extract (a-2) that contains 1) and / or other herbal medicines and is hardly soluble in water or warm water. The solubilizer (b) is contained in an amount of 0.1 to 100 parts by weight with respect to 1 part by weight of the edible (a). Water-soluble food and drink. The solubilizer (b) comprises stevia extract and / or enzyme-treated stevia, enzyme-treated rutin and / or enzyme-treated hesperidin,
The water-soluble food and drink according to any one of claims 1 to 3, wherein (a) edible material that is sparingly soluble in water or warm water;
(b) A method for producing a water-soluble food or drink comprising mixing one or more solubilizers selected from stevia extract, enzyme-treated stevia, enzyme-treated rutin, and enzyme-treated hesperidin .   The edible (a) is one or more selected from ginkgo biloba extract, pine bark extract, peanut seed coat extract, grape seed extract, licorice extract, soybean extract (a- The method for producing a water-soluble food or drink according to claim 5, which is an extract (a-2) which contains 1) and / or other herbal medicine components and is hardly soluble in water or warm water. The water-soluble composition according to any one of claims 5 to 6, wherein the solubilizer (b) is mixed in an amount of 0.1 to 100 parts by weight with respect to 1 part by weight of the edible (a). Method for producing food and drink. The solubilizer (b) comprises stevia extract and / or enzyme-treated stevia, enzyme-treated rutin and / or enzyme-treated hesperidin,
The manufacturing method of the water-soluble food-drinks in any one of Claims 5-7 characterized by the above-mentioned.