JP6573756B2 - Tomato-containing food and drink - Google Patents

Description

  The present invention relates to a tomato-containing food or drink that reduces the blood alcohol concentration after drinking.

  Alcohol taken into the body by drinking is metabolized by mitochondria in hepatocytes and decomposed into acetaldehyde having strong hepatotoxicity, and then acetaldehyde is rapidly decomposed into acetic acid. Acetic acid is released from the liver into the blood, enters the TCA circuit as a source of energy for peripheral tissues, and is eventually broken down into carbon dioxide and water.

  Many substances that have been expected to have a mitigating effect on the influence on the living body due to the absorption of alcohol have been reported so far. For example, Patent Document 1 describes that an insoluble component contained in tomato shows an action of reducing drought or drunkness when drinking a large amount of alcohol.

  Patent Document 2 describes an antialcoholic composition in which alanine and glutamine are used in combination at a molar concentration ratio of 1: 0.001 or more. In the experiment using rats, the behavioral suppression caused by alcohol and the increase in blood glucose level are improved by ingesting alanine and glutamine.

  In Non-Patent Document 1, when tomato juice and alcohol are ingested at the same time, the intoxication is moderated and the intoxication after drinking may also be accelerated, and as a cause thereof, There is a tendency to increase the activity of enzymes that metabolize alcohol and acetaldehyde in vivo, and in particular, it is described that the activity of LDH in the liver is significantly increased.

  However, there is a demand for food materials that have higher blood alcohol concentration lowering efficiency and excellent safety.

JP 2014-94916 A JP-A 63-54320

"Human confirms that tomato reduces blood alcohol concentration after drinking" http://www.kagome.co.jp/company/news/2012/05/001371.html

  This invention solves the said conventional problem, The place made into the objective is to provide the food-drinks which show efficient blood alcohol density | concentration fall efficiency and were excellent also in safety.

  The present invention provides a food or drink containing a water-insoluble component derived from tomato fruit and at least one amino acid selected from the group consisting of phenylalanine, histidine, ornithine, arginine, tryptophan and methionine, or a salt thereof.

  In one certain form, the said amino acid or those salts have a density | concentration of 1 g / 100 ml or more.

  In one certain form, the said water-insoluble component has a density | concentration of 0.3 g / 100ml or more.

  In one certain form, the said water-insoluble component contains water-insoluble dietary fiber.

  In one certain form, the said food / beverage products contain tomato fruit juice, a tomato paste, or a squeezed tomato paste.

  In one certain form, the said food / beverage products contain the concentrated tomato fruit juice or the diluted tomato paste.

  In one certain form, the said tomato fruit juice is a liquid component obtained when squeezing the tomato fruit.

  The present invention also provides any of the foods and drinks used as a blood alcohol concentration reducing agent.

  Moreover, this invention provides the blood alcohol concentration reducing agent containing the food / beverage products in any one of the said.

  Moreover, this invention provides the drunk reducing agent containing the food / beverage products in any one of the said.

  This invention provides the food-drinks which reduce the blood alcohol concentration after drinking. As a result of reducing the blood alcohol concentration after drinking, the food and drink of the present invention can reduce the degree of drought or drunkness when drinking in large quantities. Moreover, the food / beverage products of this invention use tomato fruit and an amino acid as a raw material. Tomato fruit is edible and amino acids are often used as food additives. Therefore, the food / beverage products of this invention can be ingested easily and safely on a daily basis.

  The tomato according to the present invention is a variety of tomatoes conventionally used for food. Tomatoes include, for example, so-called pink tomatoes and red tomatoes. Tomato is a fruit that can be eaten raw. The tomato fruit in a ready-to-eat state is preferably a ripe fruit. Tomato fruit refers to the edible portion. For example, tomato straw and stem are not edible parts and are not included in tomato fruit. On the other hand, tomato seeds and skins are edible parts and are contained in tomato fruits.

  Examples of tomato varieties include “Momotaro” (trade name), First Tomato, Mini Tomato, Plum Tomato, “Kinko Hime” (trade name), Cindy Sweet, Cindy Orange, Reward, Sunroad, Shurei, Palto, Raw tomatoes such as My Rock, Rinka 409, Renaissance, Reika, Reiko and Rokusanmaru, San Marzano, Chico No. 3, Kurikoma, Furikoma, High Peel, Kagome 77, KGM952, and KGM993 etc. Processing tomatoes, Aichi Examples include raw food processing tomatoes such as tomatoes, June pink and Ponterosa.

  Water-insoluble means insoluble in water. Water-insoluble components include water-insoluble solids and water-insoluble dietary fibers. Dietary fiber refers to indigestible components that are not digested by digestive enzymes in the human body among the components of food. It is known that water-insoluble dietary fibers include cellulose, hemicellulose, lignin and the like (Herranz J et al. Journal of Food Sciences, 46, p1927-1981).

  Specifically, the water-insoluble component derived from tomato fruit is a solid content obtained by removing the water-soluble component from the tomato raw material. Examples of tomato materials include tomato fruit, tomato juice, tomato paste, dried tomato powder, and tomato squeezed rice cake.

  The step of removing the water-soluble component from the tomato raw material is performed, for example, by adding the crushed tomato raw material into water and stirring it as necessary, and then separating the liquid part containing the water-soluble component from the solid part. Separation of the liquid part and the solid part is performed by a commonly used method such as filtration and centrifugation.

  The food / beverage product as used in the field of this invention means the article | item used for the use which an animal, Preferably a human being ingests orally. Examples of the types of food and drink include beverages such as drinks, soft drinks, alcoholic beverages, and foods such as supplements.

  The food / beverage products of this invention contain the water-insoluble component derived from a tomato fruit. Although the mechanism is not clear, the water-insoluble component derived from tomato fruit or the water-insoluble dietary fiber derived from tomato fruit is excellent in the ability to absorb and retain ethanol in the in vivo environment. Therefore, if water-insoluble components derived from tomato fruits are present in the body during drinking, water-insoluble components derived from tomato fruits preferentially absorb ethanol, reducing the amount of ethanol absorbed by the body, and blood alcohol concentration Is reduced.

  The content of the water-insoluble component derived from tomato fruit in the food and drink of the present invention is 0.3 g / 100 ml or more, preferably 0.5 g / 100 ml or more, more preferably 0. It is 7g / 100ml or more. If the concentration of the water-insoluble component derived from tomato fruit contained in the food or drink is less than 0.3 g / 100 ml, the blood alcohol concentration lowering efficiency after drinking may become insufficient. The food or drink of the present invention may be a liquid or paste containing a water-insoluble component derived from tomato fruit, or may be a solid such as a powder containing a water-insoluble component derived from dried tomato fruit.

  When the food or drink of the present invention is a beverage, the upper limit of the concentration of the water-insoluble component derived from tomato fruit is preferably 4.0 g / 100 ml. If the concentration exceeds 4.0 g / 100 ml, it becomes pasty and difficult to be formed as a beverage. When the food or drink of the present invention is a beverage, the concentration of the water-insoluble component derived from tomato fruit contained in the beverage of the present invention is more preferably 0.9 to 3.5 g / 100 ml, and still more preferably 1.1. -3.0 g / 100 ml.

  Even if the food / beverage products of this invention are a form which does not have fluidity | liquidity, if the content of the water-insoluble component derived from a tomato fruit is equivalent to a drink, the effect similar to a drink will be acquired when it ingests. Some of the beverages shown in the examples herein have a 100 ml weight of 103 g. Then, when the food / beverage products of this invention are a form which does not have fluidity | liquidity, content of the water-insoluble component derived from a tomato fruit is 0.3g / 103g or more, Preferably it is 0.5g / 103g or more, More preferably, it is 0. 0.7 g / 103 g or more, more preferably 0.9 g / 103 g or more.

  The food / beverage products of this invention contain a specific kind of amino acid. By using a combination of a water-insoluble component derived from tomato fruit and a specific type of amino acid, an excellent effect of reducing blood alcohol concentration after drinking can be obtained. The amino acids used are phenylalanine, histidine, ornithine, arginine, tryptophan, methionine or their salts. These may be used alone or in combination of two or more. Among them, particularly preferred amino acids are arginine, tryptophan, methionine or a salt thereof.

  The content of amino acids in the food and drink of the present invention is 0.7 to 21.4, preferably 3.3 to 14.2, more preferably, as a weight ratio based on the water-insoluble component derived from tomato fruit. 4.3-31.1. When the weight ratio of the amino acid to the water-insoluble component derived from tomato fruit is within the above range, the effect of reducing the blood alcohol concentration after drinking is improved.

  The content of the amino acid in the food or drink of the present invention is 1 g / 100 ml or more, preferably 3 g / 100 ml or more when the beverage has fluidity. If the concentration of the amino acid contained in the food or drink is less than 1 g / 100 ml, the blood alcohol concentration lowering efficiency after drinking may become insufficient. When the food / beverage product of this invention is a drink, the density | concentration of the amino acid contained in the food / beverage product of this invention becomes like this. More preferably, it is 4-15g / 100ml, More preferably, it is 5g-10g / 100ml. It will become difficult to melt | dissolve when the density | concentration of the amino acid contained in the food / beverage products of this invention exceeds 15 g / 100 ml.

  Even if the food / beverage products of this invention are a form which does not have fluidity | liquidity, if an amino acid content is equivalent to a drink, the effect similar to a drink will be acquired when it ingests. Some of the beverages shown in the examples herein have a 100 ml weight of 103 g. Then, when the food and drink of the present invention is in a form that does not have fluidity, the content of amino acids is 1 g / 103 g or more, preferably 3 g / 103 g or more, more preferably 4 g / 103 g or more, and even more preferably 5 g / 103 g or more. It is.

  The food / beverage products of this invention are manufactured by combining the water-insoluble component derived from a tomato fruit, and an amino acid. The shape of the water-insoluble component derived from tomato fruit is not specified, and may be, for example, a solid containing no liquid medium, a semi-solid or paste dispersed in a small amount of liquid medium, or a liquid dispersed in the liquid medium. The food / beverage products of this invention are obtained by mixing the water-insoluble component and amino acid derived from a tomato fruit. A mixture of water-insoluble components derived from tomato fruits and amino acids may be added to drinking water or beverages depending on the application.

  When producing foods and drinks, it is common to prepare additives such as sweeteners, flavors, vitamins and coloring agents in the form of tablets, powders or drinks. You may make soft drink or alcoholic beverage contain the mixture of the water-insoluble component derived from a tomato fruit, and an amino acid. What is necessary is just to manufacture these food-drinks by the method used conventionally.

  In one certain form, the food / beverage products of this invention which have fluidity | liquidity can be solidified. Examples of solidification means include freeze-drying, drying and freezing. When the food or drink of the present invention is a solid, the content of components such as water-insoluble components and amino acids may be higher than that of the liquid.

  When the food / beverage products of this invention are solid, the content rate of the water-insoluble component derived from a tomato fruit is 1 weight% or more, Preferably it is 5-50 weight%, More preferably, it is 7-35 weight. When the content of the water-insoluble component derived from tomato fruit exceeds the upper limit of the above range, the texture may be deteriorated.

  Moreover, when the food / beverage products of this invention are solid, the content rate of an amino acid is 20 weight% or more, Preferably it is 30-80 weight%, More preferably, it is 35-60 weight%.

  Tomato juice, tomato paste, and the like can be used as a liquid in which water-insoluble components derived from tomato fruits are dispersed in a liquid medium. Tomato fruit juice means a liquid component obtained when squeezing tomato fruit. Juice refers to the operation of squeezing and separating liquid components from tomato fruit. By squeezing, the solid components in the tomato fruit are removed, and the resulting beverage is easy to drink. For example, tomato fruit juice is obtained by crushing tomato fruit to an appropriate size and squeezing the crushed tomato fruit. Commercial tomato juice may be used as the tomato juice.

  Tomato fruit squeezing can be carried out in a conventional manner using a normal squeezing machine that can remove the skin, seeds, core, spatula and pulp particles from crushed tomato fruit, for example, , Brown type (paddle type) or butterfly type pulper finisher.

  Tomato juice contains water-insoluble components. By concentrating by evaporating volatile components such as water from the tomato juice, the concentration of the water-insoluble component of the tomato juice can be adjusted to the predetermined range. Tomato paste refers to a concentrate of tomato juice until it becomes pasty. The tomato paste can be diluted by adding a solvent such as water to the tomato paste to adjust the concentration of the water-insoluble component to the predetermined range.

  Surprisingly, the reduction efficiency of the blood alcohol concentration of the food and drink of the present invention shows a specific dependence on the concentration of the water-insoluble component derived from tomato fruit. That is, when the intake amounts of the components derived from tomato fruits other than moisture are made the same, the reduction efficiency of the blood alcohol concentration increases as the concentration of the water-insoluble components derived from tomato fruits increases. If this characteristic is utilized, the effect of reducing the blood alcohol concentration can be enhanced by increasing the concentration of the water-insoluble component without increasing the intake of the tomato fruit-derived component. That is, the effect of reducing blood alcohol concentration can be obtained efficiently without increasing the amount of tomato raw material used.

  When adjusting the water-insoluble component concentration of tomato juice or tomato paste, a water-insoluble component separated from tomato fruit may be added. However, when the food or drink is a beverage, the amount of the water-insoluble component added is limited to a range that does not impair the ease of drinking as a food or drink.

  An example of a water-insoluble component derived from tomato fruit is tomato pomace. Tomato squeezed rice cake is a by-product in the production process of juice and the like, and is a residue obtained by squeezing tomato and then filtering and removing liquid components such as fruit juice.

  Tomato pomace is produced in large quantities in the manufacturing process for juice and the like, and is easy to obtain. And since tomato squeezed rice cake is a by-product of food production, quality inspection and production process management at the raw material stage are strictly carried out, so that hygiene quality is excellent and safe.

  Tomato fruit, which is a raw material for water-insoluble components derived from tomato fruit, is washed, crushed and squeezed as necessary to remove as much liquid component as possible. However, it is not necessary to completely remove the liquid component. In general, there are two methods for crushing tomatoes. One is a hot break method of crushing at a temperature of 100 ° C. The other is a cold break method in which crushing is performed at a temperature of about 80 ° C.

  Thereafter, the tomato material from which the liquid component has been removed is subjected to a step of removing the water-soluble component and, if necessary, a step of removing the fat-soluble component. Either the step of removing the water-soluble component or the step of removing the fat-soluble component may be performed first. However, from the viewpoint of work efficiency, it is preferable to perform the step of removing the water-soluble component first.

  The step of removing the fat-soluble component from the tomato raw material is, for example, putting the tomato raw material from which liquid components such as tomato squeezed rice cake or dried tomato are removed as much as possible into the above organic solvent and stirring, and the liquid part containing the fat-soluble component By separating from the solid part. Separation of the liquid part and the solid part is performed by a commonly used method such as filtration and centrifugation.

  An organic solvent here means the organic solvent which can melt | dissolve the fat-soluble component contained in tomato. Specific examples of organic solvents include alcohol solvents, ethanol, propanol, isopropanol, butanol, isobutanol, etc., ester solvents, ethyl acetate, ethyl acetoacetate, isoamyl formate, methyl cinnamate, etc., ketone solvents Examples of ether solvents such as acetophenone, ionone, methyl-β-naphthyl ketone, and ketones include 1,8-cineol, ethyl panillin, vanillin, ethers, phenol ethers, and the like. Preferred organic solvents are ethanol and ethyl acetate.

  It is preferable that the water-insoluble component of tomato used in the present invention is produced without heating as much as possible. The tomato raw material is preferably crushed at a temperature of 85 ° C. or lower. In a preferred embodiment, the tomato material is crushed using a cold break method.

  The food / beverage products of the present invention can be used as a blood alcohol concentration-reducing agent after drinking or as an anti-drunk agent. Tomato fruit is a food, and water-insoluble components derived from tomato fruit are harmless. In addition, amino acids are substances that have been confirmed to have no risk of harming human health when ingested. Therefore, when a human being ingests the food / beverage product of the present invention, an appropriate intake amount may be determined according to the purpose.

  The food and drink of the present invention may be taken before drinking, during drinking or after drinking. The food / beverage products of the present invention are highly efficient in reducing blood alcohol concentration, and are characterized by exhibiting blood alcohol concentration reducing effects even when ingested after drinking.

  The following examples further illustrate the present invention, but the present invention is not limited thereto.

Examples 1-6
Approximately 50 ml of distilled water was added to 5.0 g of tomato paste (“Cold Break (CB) tomato paste” manufactured by Kagome, Brix: 28), and vortexed vigorously for 2 minutes, and centrifuged (3000 rpm, 10 minutes). The aqueous fraction and residue of the supernatant were separated. This was repeated three times to obtain a residue from which water-soluble components were completely removed. The obtained residue was heated with a moisture content meter to completely remove moisture, thereby obtaining a water-insoluble component contained in the tomato paste. When this was weighed, it was 0.18 g. That is, the concentration of the water-insoluble component contained in the tomato paste was 3.6 g / 100 g (3.3 g / 100 ml).

  Tomato paste fruit juice having a water-insoluble component concentration of 0.72 g / 100 ml (0.72 w / v%) was obtained by adding water to 20 g of the tomato paste and diluting until the volume reached 100 ml. In this tomato paste fruit juice, the amino acid shown in Table 1 was dissolved in such an amount that the amino acid concentration was 3 or 5 g / 100 ml (3 and 5 w / v%) to obtain a test solution. The weights of the obtained test solution 100 ml were 102 g (3% solution) and 103 g (5% solution), respectively.

<Blood alcohol concentration>
Four male F344 rats 6 weeks of age or older were fasted for 7 hours, and the test solution was administered by intragastric administration in an amount of 20 ml / kg body weight. 30 minutes and 1 hour later, a large amount of alcohol, that is, 2.0 g / kg body weight was administered (total alcohol dosage was 4.0 g / kg body weight). For these rats, 50 μl of blood was collected from the tail vein 5 hours after the end of alcohol administration, and the blood alcohol concentration (mg / ml) was measured by headspace GC-MS. The results of averaging the values of 4 animals are shown in Table 1.

[Table 1]

Comparative Examples 1-10
The test liquid was produced by dissolving the tomato paste fruit juice and the amino acid used as the test liquid components in Examples 1 to 6, respectively, in water alone. The blood alcohol concentration of the rat was measured in the same manner as in Example 1 except that the prepared test solution was used, and 5 hours after completion of alcohol administration. The results are shown in Table 2.

[Table 2]

The following items were confirmed by comparing the results of Examples 1 to 6 with the results of Comparative Examples 1 to 8.
When an amino acid was used alone, the blood alcohol concentration lowering effect was equivalent to that of water and was not substantially observed.
The test liquid in which 3% or more of amino acid was added to tomato paste fruit juice significantly reduced the blood alcohol concentration compared to the test liquid using tomato paste fruit juice alone.

Comparative Examples 11-24
A test solution was prepared by dissolving the amino acids shown in Table 3 in the amount of the amino acid concentration 5 g / 100 ml (5 w / v%) in the tomato paste juice obtained in Example 1. The blood alcohol concentration of the rat was measured in the same manner as in Example 1 except that the prepared test solution was used, and 5 hours after completion of alcohol administration. The results are shown in Table 3.

[Table 3]

The following items were confirmed by comparing Examples 1 to 6 with Comparative Examples 11 to 24.
The test liquid obtained by adding 5% of the amino acids of Comparative Examples 11 to 24 to the tomato paste juice had the same effect as the test liquid using the tomato paste juice alone in reducing the blood alcohol concentration.

Example 7
Tomato paste (Kagome "Cold Break (CB) Tomato Paste", Brix: 28) 400.0 g and ornithine 50.0 g was diluted with water to 1000.0 g and mixed well. This mixed solution was filled in a pack tray 120 (cube type), and vacuum freeze-dried at a drying shelf temperature of 50 ° C. to obtain 120 freeze-dried tomato cubes. The weight per freeze-dried tomato cube was 1.11 g. The freeze-dried tomato cubes had a water-insoluble component content of 10.8% by weight and an ornithine content of 37.8% by weight.

Claims (10)

Water-insoluble components derived from tomato fruit, a及beauty tryptophan and at least one amino acid or blood alcohol concentration reduction for food or drink containing a salt thereof which is selected from the group consisting of methionine,
The amino acid or a salt thereof has a concentration of 3 g / 100 ml or more,
The water-insoluble component has a concentration of 0.72 g / 100 ml or more,
Food / beverage products for reducing blood alcohol concentration, wherein the amino acid content is 3.3 to 14.2 in terms of weight ratio based on water-insoluble components derived from tomato fruits. The food or drink according to claim 1 , wherein the amino acid or a salt thereof has a concentration of 3 to 5 g / 100 ml. The food or drink according to claim 1 or 2 , wherein the water-insoluble component has a concentration of 0.72 to 4.0 g / 100 ml. The food-drinks as described in any one of Claims 1-3 in which the said water-insoluble component contains water-insoluble dietary fiber. The food or drink according to any one of claims 1 to 4 , comprising tomato juice, tomato paste, or tomato paste. The food / beverage products as described in any one of Claims 1-5 containing the concentrated tomato fruit juice or the diluted tomato paste. The food and drink according to claim 5 , wherein the tomato fruit juice is a liquid component obtained when the tomato fruit is squeezed. The food or drink according to any one of claims 1 to 7 , which is taken before drinking or during drinking. Use as a blood alcohol concentration reducing agent of the food-drinks as described in any one of Claims 1-8 . The blood alcohol concentration reducing agent containing the food-drinks as described in any one of Claims 1-8 .