CN102647921A - 高酸饮料产品和延长益生菌稳定性的方法 - Google Patents
高酸饮料产品和延长益生菌稳定性的方法 Download PDFInfo
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Abstract
公开了包含至少一种果汁、至少一种甜味剂、益生菌和β-葡聚糖的饮料产品,其中该饮料产品具有至多4.5的pH和0.5%-1.0%的酸水平。在某些示例性和非限制性实施方案中,该饮料产品具有如下特征:如果在贮存在黑暗中或在UV隔离条件下和35°F冷藏温度下的密封的各自大小为12fl.oz.PET容器中贮存45天后测试,则该饮料产品当与不含β葡聚糖的相同的饮料产品比较时具有增加的贮存期限。提供了制备这种具有延长的益生菌稳定性的饮料产品的方法。
Description
优先权
申请要求2009年11月25日提交的发明名称为“高酸饮料产品和延长益生菌稳定性的方法”的美国实用新型专利申请号US12/626,226的优先权,将该文献的全部公开内容引入本文参考。
技术领域
所公开的本发明的方面涉及具有益生菌的高酸饮料和其他这种饮料产品(例如饮料浓缩物、即可饮用的液体配制物、糖浆、粉末等)和延长高酸饮料和其他饮料产品中益生菌稳定性的方和β-葡聚糖在具有益生菌的高酸饮料中的应用。
背景
益生菌(本文在某些情况下称作原微生态剂)是通过助长宿主肠内更健康微生物群落对个体健康和营养产生有益影响的活的细菌微生物。这些微生物群落依赖于从宿主生物体膳食中饲喂它们的物质。益生菌典型地寄居在大肠中并且可以起到至少两种基本上作用中的任一种或两种:它们可以给胃肠道天然菌群补充额外的细菌,且它们可以有效地处理许多健康状况,包括、但不限于:(1)缓解肠紊乱(例如因致病性微生物、抗生素、化疗等感染导致的便秘和腹泻);(2)刺激和调节免疫系统;(3)因通过降低肠细菌酶(例如O-葡糖醛酸糖苷酶、偶氮还原酶、硝基还原酶等)活性使存在于胃肠道中的致癌化合物失活或抑制产生的抗肿瘤效应;(4)减少毒性终产物的产生(例如氨、苯酚类、其他已知影响肝硬化的蛋白质代谢产物等);(5)降低血清胆固醇和动脉压;(6)维持粘膜完整性;(7)缓解乳糖不耐受症状;和/或(8)预防阴道炎。
益生菌生物体的实例包括、但不限于能够在胃肠道内部生长(至少暂时性地)、替代或破坏致病性微生物和为宿主提供其他额外的优点的细菌。益生菌必须维持活力至少至它们被饮用者摄入为止。
益生菌对不同的环境条件敏感并且典型地缺乏在“高酸”食物和饮料产品(例如新鲜柑桔类水果、柑桔果汁、包含柑桔果汁的食品、番茄酱等)中长期存活的能力。例如,在果汁饮料产品中,益生菌对大量环境条件敏感,包括,例如低pH、高酸含量、高水活度、加热、空气、光和果汁中发现的固有存在的多酚类或其他环境影响。因此,补充了益生菌的高酸饮料的活力(以菌落形成单位或CFU测定)和由此的效力基本上减小。
如果可食用组合物具有低于7的pH,则它被视为是酸性的。存在于可食用组合物(例如食品或饮料产品)中的酸提供pH水平。存在的酸越多,则pH可能越低。高酸可食用组合物一般被视为具有4.6以下的低pH,例如,柑桔类水果中的基本上营养物之一是酸,例如抗坏血酸(维生素C),且橙汁的pH水平为约3.8。已知酸性环境使细菌生物体生长必不可少的活性蛋白质变性。因此,这些微生物死于酸性环境。许多期望的益生菌在为约7.0的pH值下生长最佳。
术语“酸含量”和“酸度”可能有区别。酸含量是每单位体积可食用组合物中存在多少酸的测量值。酸度是食品或饮料的实际pH值。高酸含量得到较低pH值,而低酸含量导致较高pH值。
加热(例如巴氏消毒形式)常用于杀灭可能存在于食品中的微生物。一般而言。将产品维持越冷,则益生菌的存活可能性越大。日光或人工光也可以杀灭至少一些益生菌。UV光的某些波长尤其是有害的。由于益生菌的敏感性,所以环境影响如高温、高氧水平、湿度和直接光可能导致包含这些微生物的饮料贮存期限缩短。结果是产品具有不足的贮存期限,即其益生菌细胞计数减少的产品决定产品贮存期限的终结,从而导致成本较高和废品增加。
在本说明书的上下文中引述了各种文件,包括,例如出版物和专利。将所有这样的文件引入本文作为参考。并非将任何给出的文件的引述内容理解为允许它作为本发明的现有技术。当本书面文件中术语的任何含义或定义与引入作为参考的文件中的该术语的任何含义或定义发生矛盾时,应由本书面文件中该术语隐含或对该术语指定的含义或定义确定。
简述
下文提供了本发明产品、配制物和本文公开方法的方面的简述。该简述并非广泛性的概括且不用来确定权利要求覆盖的本发明产品、配制物和方法的所有或唯一关键或决定性要素或描述其范围。下列概述仅以简化形式提供本说明书的一些构思和方面,作为对下文提供的本发明的某些示例性和非限制性实施方案的更详细描述的前导序言。
根据第一个方面,提供了饮料产品,其包含至少一种果汁、至少一种甜味剂、益生菌和β-葡聚糖,其中该饮料产品具有至多4.5的pH和0.5%-1.0%重量的酸水平。所述的果汁可以是任何适合的果汁或与如下进一步讨论的益生菌和β葡聚糖相容的果汁的组合,特别是饮料产品配制物。在某些示例性和非限制性实施方案中,所述的果汁基本上由不来自浓缩物的橙汁组成。在某些示例性和非限制性实施方案中,所述的果汁基本上由来自浓缩物的橙汁组成。在某些示例性和非限制性实施方案中,所述的果汁可以包括、但不限于橙汁、菠萝汁、芒果汁、葡萄汁、柠檬汁、酸橙汁等或其组合。在某些示例性和非限制性实施方案中,该饮料产品包含至少一种另外的果汁,例如该饮料产品包含至少两种另外的果汁。在某些示例性和非限制性实施方案中,所述的果汁可以占饮料产品的10%-100%重量。在某些示例性和非限制性实施方案中,所述的甜味剂包含天然的非营养性甜味剂且可以选自甜叶菊甙、甜菊醇糖苷、甜叶菊提取物、罗汉果、罗汉果甙V、monatin、甘草皂苷、索马汀、莫尼糖蛋白、甜味蛋白及其任意的混合物。在某些示例性和非限制性实施方案中,所述的天然非营养性甜味剂选自甜叶菊甙A、甜叶菊甙B、甜叶菊甙C、甜叶菊甙D、甜叶菊甙E、甜菊醇双糖甙、甜甙A及其任意的组合。在某些示例性和非限制性实施方案中,所述的益生菌包含双歧杆菌属的种类、乳杆菌属的种类或其任意的混合物。在某些示例性和非限制性实施方案中,β-葡聚糖可以来源于下列物质中的至少一种:燕麦麸、燕麦片、全燕麦粉、燕麦素、整粒大麦、干法磨粉的大麦及其任意两种或更多种的混合物。在某些示例性实施方案中,该饮料产品还包括一种或更多种适用于这种饮料产品的饮料成分,包括,例如一种或更多种如下公开的另外的饮料成分。在某些示例性和非限制性实施方案中,该饮料产品还包含至少一种另外的成分,其选自味道调节剂、有机酸、矫味剂、维生素、矿物质、缓冲剂、着色剂及其任意的混合物。在某些示例性和非限制性实施方案中,该饮料产品具有如下特征:如果在贮存在黑暗中或在UV隔离条件下和35°F冷藏温度下的密封的为12fl.oz.PET容器中贮存45天后测试,则该饮料产品在与不含β葡聚糖的相同的饮料产品比较时具有增加的贮存期限。根据一些方面,提供了饮料产品,其包含至少40%的不来自浓缩物(NFC)的橙汁、包含至少一种天然的非营养性甜味剂的甜味剂、益生菌、至少0.20%β葡聚糖,其中该饮料具有至多4.5的pH、0.70%-0.80%的酸水平,且当贮存在黑暗中或在UV隔离条件和35°F下的密封12fl.oz.PET容器中贮存45天后测试时,益生菌包含占包装饮料产品至少1.0x109CFU/12fl.oz.、例如1.0x109-1.0x1012CFU/12fl.oz.浓度的活细菌。除非另有描述,否则在本说明书、公开内容和所附权利要求中引述的全部百分比都是占充分配制的饮料产品重量的百分比。
在某些示例性和非限制性实施方案中,提供了饮料产品配制物,其包含至少一种果汁、至少一种甜味剂、至少1.0x109CFU/12fl.oz.、例如1.0x109-1.0x1012CFU/12fl.oz.浓度的益生菌和β-葡聚糖,其中该饮料产品配制物具有至多4.5的pH和0.5%-1.0%的酸水平。在某些示例性和非限制性实施方案中,当贮存在黑暗中或在UV隔离条件和35°F下的密封12fl.oz.PET容器中贮存时,这种饮料产品配制物与不含β-葡聚糖的相同的配制物相比具有超过至少10%的贮存期限,例如超过至少25%、乃至超过50%的贮存期限。应理解尽管益生菌的指定浓度为每12fl.oz.的本文指定的饮料产品配制物,但是实际的商业化实施方案可以包括任意确定体积的公开的饮料产品配制物,条件是维持每个体积浓度的益生菌的最低值。
在某些示例性和非限制性实施方案中,提供了饮料产品配制物,其包含至少一种果汁、至少一种甜味剂、至少1.0x109CFU/12fl.oz.、例如1.0x109-1.0x1012CFU/12fl.oz.浓度的益生菌和β-葡聚糖,其中该饮料产品具有至多4.5的pH和0.5%-1.0%的酸水平。在某些示例性和非限制性实施方案中,当贮存在黑暗中或在UV隔离条件和35°F下的密封12fl.oz.PET容器中45天后测试时,这种饮料产品配制物与不含β-葡聚糖的相同的配制物相比具有超过至少10%的益生菌浓度,例如超过至少20%、超过至少25%、超过至少50%、超过至少75%乃至超过至少90%的益生菌浓度。在某些示例性和非限制性实施方案中,当贮存在黑暗中或在UV隔离条件和35°F下的密封12fl.oz.PET容器中63天后测试时,这种饮料产品配制物与相同的不含β-葡聚糖的配制物相比具有超过至少10%的益生菌浓度,例如超过至少20%、超过至少25%、超过至少50%、超过至少75%乃至超过至少90%的益生菌浓度。在某些示例性和非限制性实施方案中,当贮存在黑暗中或在UV隔离条件和35°F下的密封12fl.oz.PET容器中70天后测试时,这种饮料产品配制物与相同的不含β-葡聚糖的配制物相比具有超过至少10%的益生菌浓度,例如超过至少20%、超过至少25%、超过至少50%、超过至少75%乃至超过至少90%的益生菌浓度。
在某些示例性实施方案中,所述的饮料产品配制物还包括一种或更多种适用于这种饮料产品的饮料成分,例如一种或更多种下文公开的另外的饮料成分。
根据另一个方面,提供了饮料产品的制备方法。这种方法包含合并许多成分,形成第一种混合物,所有或一些成分任选以任意次序预合并。所述的成分包括至少一种果汁、至少一种甜味剂和β-葡聚糖。在某些示例性实施方案中,该饮料产品还包括一种或更多种适用于这种饮料产品的饮料成分,例如一种或更多种下文公开的另外的饮料成分,包括,例如一种或更多种下文公开的另外的饮料成分。将第一种混合物加热以便对其进行巴氏消毒,然后添加益生菌。可以在巴氏消毒步骤后和包装饮料前或包装饮料后将益生菌导入第一种混合物。可以将饮料包装在任意适合的容器中,例如单一一份大小的容器或多份容器。典型地,这种单一的一份大小的容器为约4fl.oz.-16fl.oz.大小,例如6fl.oz.、8fl.oz.或12fl.oz。尽管描述了具体的实例,但是本领域技术人员将要理解的是,属于本说明书精神和范围内的示例性产品、配制物和方法存在大量的改变和变型,且仍然会有类似的效果。
可以将包含益生菌的饮料产品的贮存期限定义为它保持至少某种浓度或水平的活益生菌过程中的时间期限,例如至少1.0x 109CFU/12fl.oz.或在某些情况下至少5.0x109CFU/12fl.oz。不希望受到理论约束,认为在至少某些示例性和非限制性实施方案中,本文公开的饮料产品和方法中益生菌与β-葡聚糖的组合产生益生菌微生物与β-葡聚糖的包囊物(部分或全部)、复合物和/或乳剂。此外,不希望受到理论约束,认为这种包囊物、复合物和/或乳剂用于保护益生菌,且由此延长其在饮料产品中的活力,因此延长了产品的贮存期限。当以本文公开的饮料产品递送益生菌与β-葡聚糖的组合时,目前发现导致贮存期限延长,即活益生菌存活的数量或百分比随时间的推移增加。另外可能的情况是,β-葡聚糖和益生菌形成的包囊物、复合物和/或乳剂产品可以改变饮料产品的贮存期限。β-葡聚糖还可以起到该益生菌的食物来源的作用。
附图简述
通过参照如下描述并且考虑附图可以获取对本说明书及其优点的更完整理解,其中相似的参考号表示相似的特征,且其中:
图1图示了当将细菌接种入具有和不具有β-葡聚糖的橙汁配制物时益生菌随时间的浓度变化。结果表明当与不含β-葡聚糖的类似橙汁比较时,包括β-葡聚糖的橙汁饮料45天后的高浓度活细菌。特别地,在45天期限后,包含β-葡聚糖的CFU/12fl.oz.橙汁饮料至少高于不含β-葡聚糖的相同饮料50%。
典型实施方案的详细描述
在如下不同实施方案的描述中,可以参照附图,其构成本发明的组成部分,且其中通过示例不同实施方案显示,其中可以实施本说明书的一个或多个方面。为便利起见,下文讨论的不同实施方案是配制物、产品、方法等。应理解,可以使用其他实施方案且可以在不脱离本说明书范围的情况下进行功能性变型。
本文涉及成分的商品名,包括适用于本文公开的典型饮料产品、配制物和方法的各种成分。发明人不限于在一些商品名下的材料。可以在本说明书中替代和使用与本文涉及的那些商品名等效的材料(例如获自不同来源的在不同名称或参考号下的那些)。
在本文公开的饮料产品或配制物的某些示例性和非限制性实施方案中,可以维持高益生菌存活率且由此实现长贮存期限。甚至当在贮存在黑暗中或在在UV隔离条件下、在填充后35°F温度下贮存45天后饮用时,这些起始浓度1.0x109–1.0x1012CFU/12fl.oz.、例如1.0x1010CFU/12fl.oz.的典型饮料产品或配制物能够递送至少1.0x109CFU细菌/12fl.oz.饮料。在某些示例性和非限制性实施方案中,当在贮存在黑暗中或在在UV隔离条件下、在填充后35°F温度下贮存时,45天或63天乃至70天后活益生菌仍然完全保持起始浓度的一半。
本文和所附权利要求中所用的术语“益生菌”、“益生菌微生物”或“益生菌生物量”应理解为包括任意的微生物、细胞内含物或来自微生物的代谢产物,它们对其宿主具有有益效应。因此,可以包括酵母、霉菌和细菌。在某些示例性实施方案中,双歧杆菌属的益生菌菌株可以用于本文公开的饮料产品、配制物和方法,包括,例如短双歧杆菌、动物(乳酸)双歧杆菌、长双歧杆菌、双歧双歧杆菌、青春双歧杆菌、嗜热双歧杆菌和婴儿双歧杆菌。还可以使用乳杆菌属的益生菌菌株,包括,例如嗜酸乳杆菌、干酪乳杆菌、鼠李糖乳杆菌、类干酪乳杆菌、约氏乳杆菌、路氏乳杆菌和植物乳杆菌、德氏乳杆菌乳亚种、德氏乳杆菌保加利亚亚种。
EP 0862863举出了目前已知的益生菌的一些实例。例如植物乳杆菌(Lp299)、乳酸双歧杆菌(HN019)或乳酸双歧杆菌(BB-12)的菌株可以用于本文公开的饮料产品和配制物的一些非限制性实例。不同的益生菌菌株的选择品种由Christian Hansen BioSystems A/S(CHL),10-12Boge All,P.O Box 407,DK-2970Horsholm,Denmark提供。在本领域技术人员能力范围内,得益于本说明书,可以选择适合的另外的或可替代选择的益生菌菌株用于本文公开的饮料产品和配制物的不同实施方案。
在某些示例性和非限制性实施方案中,饮料产品或配制物可以包含来自多个种类的细菌。在某些示例性和非限制性实例中,当饮料或配制物中存在两种细菌时。所述的细菌可以是例如动物(乳酸)双歧杆菌和鼠李糖乳杆菌。
一个细菌种类与另一个细菌种类之比可以广泛改变。该比例可以为约0.00000001:1、约0.0000001:1、约0.000001:1、约0.00001:1、约0.0001:1、约0.001:1、约0.01:1、约0.1:1或约1:1。
将活细菌数通常报道为CFU或菌落形成单位。当将细菌以用于单一菌落形成的适合的稀释液铺板时,一个菌落由单一活细菌形成。这是微生物学家已知的标准技术。典型地,将量表示为液体测量值例如毫升(ml)、液量盎司(fl.oz)等中的CFU数量。美国法条21CFR101.9(b)(5)(viii)将液量盎司确切定义为30ml。足量的活细菌是得到益生菌有益效应所必须的。通常以一定活细菌水平包装细菌;然而,在饮用前,该水平可能下降,以防止消费者获取细菌的有益剂量。实际上,National Center for Complementary and Alternative Medicine(NCCAM)已经确定了几个涉及益生菌产品质量的项目,包括:产品中细菌的存活率、产品中细菌的类型和滴度和贮存中的稳定性。参见NCCAM,“BACKGROUNDER:Biologically Based Practices:AnOverview”(2004年10月)。该文件可以在的National Center forComplementary and Alternative Medicine(NCCAM)的网站上找到。
适合于本文公开的饮料产品、配制物和方法的某些示例性和非限制性实施例的细菌可以以本领域公知的各种方法制备,包括,例如使其在包含酪蛋白的培养基上生长。任选地使细菌在无酪蛋白的情况下生长,从而提供完全无乳的细菌配制物。在某些示例性和非限制性实施方案中,可以通过冷藏、冷冻或冷冻干燥贮存细菌,而不会使存活率降至期望的水平以下。在某些示例性和非限制性实施方案中,可以将细菌加入到饮料产品或配制物中,同时使其状态与贮存它们时相同,例如同时冷冻、冷冻干燥或冷藏。在某些示例性和非限制性实施方案中,可以融化细菌,然后加入到饮料产品或配制物中。根据一些方面,可以在生长后冷冻细菌并且维持冷冻状态至将它们加入到饮料产品或配制物中。根据一些方面,还可以冷冻干燥细菌,然后测定,混合,在0.10%胨水中再水化,然后加入到饮料产品或配制物中。
本文所用的术语“贮存期限”指包装饮料后的时间期限,它满足安全和饮用适用标准,包括具有至少必需的最低浓度的益生菌。在某些示例性和非限制性饮料实施方案中,贮存期限是当包装在密封12fl.oz.PET容器中并且贮存在黑暗中或在UV隔离条件下、在约35°F温度下时,饮料满足这种标准且另外适合于饮用的时间期限,包括持续至具有至少1.0x109CFU/12fl.oz.饮料水平的活益生菌。应理解,可以将本文公开的饮料产品和配制物贮存和包装在任意适合的容器中,包括,例如任意适合材料制成的任意期望大小的容器。给出上述贮存期限的定义是为了方便参考和方便解释本文公开的饮料产品和配制物的一些或全部实施方案提供的改进的贮存期限。本领域技术人员将要理解的是,相应的或相差无几的改进的贮存期限可以在一些或全部还处于其他贮存或储存条件下的实施方案中得以实现,例如在其他温度下、在前体适合材料和大小的容器中等,同时仍然得到类似的效果。
在某些示例性和非限制性实施方案中,本文公开的饮料产品或配制物显示在制备饮料后贮存在黑暗中或在UV隔离条件下、在冷藏温度(例如35°F)下45天后,饮料中包含的细菌数量具有约1.0x109CFU/12fl.oz.-约5.0x109CFU12/fl.oz.饮料的任意值。应理解本文所用的术语“约”和在本说明书和所附权利要求中的类似应用说明了测量中的一般不准确性和变异性等。在某些示例性和非限制性实施方案中,本文公开的饮料产品或配制物显示在制备饮料产品后贮存在黑暗中或在UV隔离条件下、在冷藏温度(例如35°F)下45天后,饮料产品中包含的细菌数量为约1.0x109CFU/12fl.oz.-约5.0x109CF/12fl.oz.饮料产品,且在一些实施方案中,为约2.0x109CFU/12fl.oz.饮料产品-约5.0x109CFU/12fl.oz.饮料产品,且在一些实施方案中,为约3.0x109CFU/12fl.oz.饮料产品-约5.0x109CFU/12fl.oz.,且在一些实施方案中,为约4.0x109CFU/12fl.oz.饮料产品-约5.0x109CFU/12fl.oz.饮料产品。
如上所述,果汁可以是任意适合的果汁或与特定饮料产品或配制物中益生菌和β葡聚糖相容的果汁的组合。不希望受到理论约束,认为益生菌和β-葡聚糖的组合产生益生菌微生物与β-葡聚糖的包囊物(部分或全部)、复合物和/或乳剂。此外,不希望受到理论约束,认为这种包囊物、复合物和/或乳剂用于保护益生菌。当以本文公开的饮料产品或配制物递送益生菌与β-葡聚糖的组合时,目前发现导致贮存期限延长,即活益生菌存活的数量或百分比随时间的推移增加。另外可能的情况是,β-葡聚糖和益生菌形成的包囊物、复合物和/或乳剂产品可以改变饮料产品的贮存期限。β-葡聚糖还可以起到益生菌食物来源的作用。
在本文公开的饮料产品或配制物的至少一种典型方法中,该方法包含共同混合大量成分,形成第一种混合物,任选将它们全部或一些以任意次序预合并。所述的成分包括至少一种果汁、至少一种甜味剂和β-葡聚糖。在某些示例性实施方案中,饮料产品还包括一种或更多种适用于这种饮料产品的饮料成分,包括,例如一种或更多种如下公开的任意另外的饮料成分。将第一种混合物加热以进行巴氏消毒,然后加入益生菌。可以在巴氏消毒步骤后例如恰在其之后或在包装饮料后例如恰在其之后将益生菌导入第一种混合物。可以将饮料产品包装入瓶、纸板盒或容器,例如灭菌的单一或多份大小的容器。典型的这样的容器为约4fl.oz.-16fl.oz大小,例如6fl.oz.,8fl.oz.或12fl.oz.。可以通过本领域公知的适合方法密封容器。可以将密封的容器装船运送或任选冷藏贮存在。冷藏温度典型地具有约32°F–50°F(0°C–10°C)的范围。通常冷藏温度为约35°F-43°F(2°C-6°C)。
果汁可以是任意一种或更多种不同形式,包括,例如液体、浓缩物、提取物、果泥、糊状物、果肉等。用于饮料的适合的果汁包括,例如橙汁。用于本文公开的饮料产品和配制物的适合的果汁组合包括,例如任意一种或更多种来自苹果、橙、芒果、菠萝和椰子的果汁的混合物。包含这些混合物的饮料产品中显示极佳存活率的细菌种类包括,例如双歧杆菌属的种类、乳杆菌属的种类或任意它们的混合物。
在某些示例性和非限制性实施方案中,饮料产品或配制物包含不来自浓缩物(NFC)和/或来自浓缩物(FC)的果汁。适用于本文公开的一些或全部饮料产品和配制物的果汁包括,例如来自水果或蔬菜来源的果汁。这种饮料产品或配制物的某些示例性和非限制性实例包含一种或更多种柑桔类果汁,例如不来自浓缩物(NFC)的橙汁。其他类型的水果或蔬菜果汁包括、但不限于柑桔类水果(例如橙、葡萄柚、柠檬、莱姆、红橘、柑与葡萄柚杂交的柑桔)、杏子、苹果、金橘、芒果、梨、桃子、菠萝、番木瓜、大果西蕃莲、葡萄、草莓、覆盆子、酸果蔓、无核小葡萄干、豆、蓝莓、黑莓、阿萨伊、荔枝、猕猴桃、石榴、西瓜、aronia、蕃茄、芹菜、葫芦、洋葱、水田芥菜、黄瓜、胡萝卜、欧芹、甜菜、大黄、芦笋、马铃薯、芜菁、芜菁及其任意的组合的果。在某些示例性和非限制性实施方案中,饮料产品或配制物包含占饮料产品约5%-约100%重量的量的果汁(例如橙汁和/或其他柑桔类果汁),例如约10%-约100%重量、约10%-约90%重量、约10%-约75%重量、约15%-约50%重量或约20%-约30%重量。
在某些示例性实施方案中,饮料产品或配制物可以包括蔬菜成分,包括、但不限于植物果汁、提取物、粉末、皮、壳、研磨粉、根、果肉、匀化果肉、菜泥或其任意的组合。蔬菜成分可以以有效达到期望的味道水平的任意适合的量或浓度用于饮料产品或配制物中。当混合物中包括时,果汁与蔬菜汁之比可以改变,这取决于混合蔬菜和果汁和/或生产饮料产品的方式。果汁与蔬菜汁之比可以改变以适合特定的应用并且可以包括,例如0:100、100:0、2:1、3:1或3:2。在某些示例性实施方案中,果汁和蔬菜汁的混合物包含约80%-60%果汁和约20%-40%蔬菜果汁。在某些示例性实施方案中,果汁与蔬菜汁之比为约80:20;然而,关注其他比例且属于本说明书的范围。
典型饮料产品包括、但不限于任意的成分或任意成分的组合或任意的物质或任意物质的组合,它们可以用于或制备哺乳动物所用的饮料并且包括、但不限于即可饮用的液体配制物、饮料浓缩物、糖浆、粉末等。典型饮料产品包括、但不限于碳酸和非碳酸饮料、喷水式饮料、冷冻的方便饮料、冷冻的碳酸饮料、饮料浓缩物、粉状浓缩物、咖啡饮料、茶饮料、乳品饮料、加香味的水、增补水、果汁、果汁-调味的饮料、水果-调味饮料、体育饮料、大豆饮料、水化饮料、能量饮料、增强/强化水饮料、蔬菜饮料、基于谷类的饮料、麦芽饮料、发酵饮料、酸乳饮料、酸奶、酒精性饮料和任意它们的混合物。饮料产品还包括,例如全卡饮品/饮料和低卡(例如淡、膳食、零卡)饮品/饮料。饮料产品包括瓶、罐和纸板盒产品和喷水式糖浆应用。
在本文公开的某些示例性和非限制性实施方案中,饮料产品包括,例如即可饮用的液体配制物、饮料浓缩物等。使用加入了额外成分的起始体积的果汁或果汁浓缩物制备所关注的饮料产品的至少某些示例性实施方案。可以通过向浓缩物中再加入一定体积量的水和/或其他溶剂由饮料浓缩物形成全浓度饮料产品。在本文公开的饮料产品和配制物的某些示例性和非限制性实施方案中,溶剂可以包括,例如水、乙醇、甘油、丙二醇、苄醇、异丙醇、三醋精或其任意的混合物、在一些其他实施方案中,直接制备不形成浓缩物和随后稀释的全浓度饮料产品。
术语“饮料浓缩物”和“糖浆”在本说明书上下文中可互换使用。使用最初体积的加入了额外饮料成分的水制备所关注的饮料产品的至少某些示例性实施方案。可以通过向浓缩物中加入额外体积的水(也称作稀释)由饮料浓缩物形成全浓度饮料产品。典型地,例如,可以通过合并约1份浓缩物与约3-约7份水由浓缩物制备全浓度饮料产品。在某些示例性实施方案中,通过合并1份浓缩物与5份水制备全浓度饮料产品。在一些其他实施方案中,不使用形成浓缩物和随后的稀释直接制备全浓度饮料。
在某些示例性和非限制性实施方案中,饮料产品包含加入了水的果汁。纯水可以用于制备本文公开的某些示例性实施方案的饮料产品或配制物,且可以使用标准饮料质量的水以不会对饮料产品或配制物味道、气味或外观产生不良影响。水典型地是澄清、无色、不含令人不愉快的矿物质、味道和气味、不含有机物、低碱性和基于在生产饮料产品或配制物时适用的工业和政府标准的可接受的微生物学质量的。在某些示例性和非限制性实施方案中,加入约0%-约90%重量的饮料产品、例如约15%-约80%重量、约40%-约70%重量或约50%-约60%重量水平的水。在某些示例性实施方案中,本文公开的饮料和浓缩物中使用的水是“净水”,其指的是如美国专利US7,052,725公开的已经处理基本上除去所有水的矿物质含量、然后任选补充任意本文所述的任意成分的水。净水的生产方法是本领域技术人员公知的且包括去离子化、蒸馏、过滤和反渗透(“R-O”)等。术语“净水”、“纯水”、“软化水”、“蒸馏水”和“R-O水”应理解为在本讨论中是一般同义词,指的是已经基本上除去矿物质内含物、典型地不含不超过约500ppm总溶解的固体、例如不超过约250ppm的水。
在本文公开的饮料产品或配制物的配制物中可以各种甜味剂。甜味剂是可食用的适合于消耗并且用于饮料产品的饮用品。所谓"可食用的饮用品"指用于人或动物消耗的食物或饮料或食物或饮料成分。在本文公开的某些示例性实施方案中使用的适合的甜味剂或增甜剂包括非营养性和天然的饮料成分或添加剂(或其任意的混合物),它们给饮料提供甜味,即通过味觉感觉为甜味。矫味剂和增甜剂的感觉可以在一定程度上依赖于相互关联的要素。矫味剂和增甜剂还可以单独感觉到,即矫味剂和增甜剂的感觉可以相互依赖和彼此独立。例如当使用大量矫味剂时,少量增甜剂易于感觉到且反之亦然。因此,矫味剂与增甜剂之间的口腔和嗅觉相互作用可以包括相互关联的要素。
适用于本文公开的饮料产品和配制物的各种典型和非限制性实施方案的甜味剂包括天然甜味剂。为期望的营养特征、味道特性、饮料产品或配制物口感和其他器官感觉因素选择适合的甜味剂和甜味剂组合。适合于至少某些示例性实施方案的天然甜味剂包括、但不限于赤藓醇、塔格糖、山梨醇、甘露糖醇、木糖醇、麦芽糖、鼠李糖、海藻糖、甘草皂苷、麦芽糖醇、乳糖、罗汉果(“LHG”)、甜叶菊甙、甜菊醇糖苷、甜叶菊提取物、木糖、阿拉伯糖、异麦芽糖、拉克替醇、麦芽糖醇和核糖、蛋白甜味剂(例如索马汀、莫尼糖蛋白、甜味蛋白、monatin等)等或其组合。适合于本文公开的饮料产品或配制物的一些或全部实施方案的天然营养性甜味剂包括、但不限于甜叶菊甙(例如具有约0.005%-约99%、例如约0.005%-约1.0%含量的甜叶菊甙的甜叶菊甙浓缩果汁或甜叶菊甙粉末)、其他甜菊醇糖苷类(例如具有约0.005%-约99%、例如约0.005%-约1.0%卡哈苡苷含量的甜菊醇糖苷果汁浓缩物或甜菊醇糖苷粉末)、甜叶菊提取物、罗汉果(例如具有约0.005%-约99%罗汉果甙V含量的LHG果汁浓缩物或LHG粉末)、monatin、甘草皂苷、索马汀、莫尼糖蛋白、甜味蛋白等或任意两种或更多种它们的混合物。此外,在本文公开的饮料产品和配制物的某些示例性和非限制性实施方案中,一种或更多种天然甜味剂的组合用于提供甜味和期望的味道特性的其他方面和营养特征。还应认为,例如当以低于其甜味感觉阈值的量在所述饮料产品或配制物中使用时,一些这种甜味剂在本文公开的饮料产品和配制物的不同实施方案中还可以或起到促味剂、掩蔽剂等作用。
在本文公开的饮料产品和配制物的某些示例性和非限制性实施方案中,包括天然的非营养性甜味剂,包括、但不限于甜叶菊甙A、甜叶菊甙B、甜叶菊甙C、甜叶菊甙D、甜叶菊甙E、甜菊醇双糖甙、卡哈苡苷、甜甙A、其他甜菊醇糖苷类、甜叶菊提取物、罗汉果(例如LHG浓缩果汁、LHG粉末或罗汉果甙V)、索马汀、莫尼糖蛋白、甜味蛋白,monatin等或任意两种或更多种它们的混合物。如果使用,则LHG可以具有例如约0.005%-约99%的罗汉果甙V含量。任选甜味剂或甜味剂成分可以包括赤藓醇、塔格糖或两者的混合物。非营养性高效力甜味剂典型地以毫克/液量盎司的饮料产品的水平使用,这取决于各种因素,例如其甜化能力、欲销售该饮料产品的国家的任意适用的管理规定、期望的该饮料产品的甜味水平等。由于得到了本说明书的有益效果,所以本领域技术人员能力范围内可以选择另外的或可替代选择的甜味剂用于本文公开的饮料产品和配制物的不同实施方案。
如上所述,本文公开的饮料产品和配制物的至少某些示例性实施方案可以使用甜菊醇糖苷、甜叶菊甙、甜叶菊提取物或用于增甜的相关化合物。甜叶菊(例如甜叶菊)是带有包含天然甜味的二萜糖苷类的复杂混合物的叶子的甜味植物。例如,可以通过提取或本领域公知的各种其他方法得到这些甜味剂。典型地,发现这些甜味化合物包括,例如卡哈苡苷、甜菊醇双糖甙、甜叶菊甙,(包括,例如甜叶菊甙A、甜叶菊甙B、甜叶菊甙C、甜叶菊甙D和甜叶菊甙E)和甜甙A。在某些示例性和非限制性实施方案中,饮料产品中包括来源于的甜叶菊的甜味剂,其用量为约0.005%-1.00%重量,例如约0.05%-1.0%或约0.5%-1.0%。
具有不同拼写和发音并且在本文的一些情况中缩写为LHG的甜味剂罗汉果可以获自葫芦科植物tribe Jollifieae、subtribeThladianthinae、罗汉果属的果实。LHG通常获自正罗汉果、S.siamensis、S.silomaradjae、S.sikkimensis、S.africana、S.borneensis和台湾罗汉果的属/种类。适合的果实包括正罗汉果的属/种类,通常称作罗汉果果实。LHG包含三萜甙类或罗汉果甙,这些成分可以用作LHG甜味剂。罗汉果是有效的甜味剂,其可以作为天然营养性或天然非营养性甜味剂提供。例如,罗汉果浓缩果汁可以是营养性甜味剂,且罗汉果粉末可以是非营养性甜味剂。在某些示例性和非限制性实施方案中,罗汉果可以作为果汁或浓缩果汁、粉末等使用。LHG果汁可以包括至少约0.1%(例如0.1%-约15%)罗汉果甙类(例如罗汉果甙V、罗汉果甙IV、11-氧代-罗汉果甙V)、赛门苷Ⅰ及其任意的混合物。在某些示例性实施方案中,来源于LHG的罗汉果甙V可以用作天然非营养性甜味剂。例如,可以如美国专利US5,411,755中讨论的生产LHG。在本文公开的饮料产品和配制物的某些示例性实施方案中,来自其他水果、蔬菜或植物的甜味剂也可以用作天然或加工的甜味剂或增甜剂促进剂。
本文所用的“非营养性甜味剂”不以典型用量提供显著的含热量,即传递低于5卡/8oz.份的饮料产品以达到10白利糖度糖的等效甜。典型地,白利糖度表用于饮料工业以确定特定组合物的含糖量。可以使用任意适合的技术测定白利糖度水平,例如折射计、液体比重计等。白利糖度测量值确定了糖与水之比并且不考虑组合物的比重。本文所用的“低卡饮料产品”指与全卡形式、典型地在先商业化的全卡形式相比具有至少25%卡降低/8oz.份的饮料产品的饮料产品。本文所用的“淡饮料产品”指饮料产品与全卡形式、典型地在先商业化的全卡形式相比具有至少1/3以下卡/8oz.份的饮料产品的饮料产品。本文所用的“低卡饮料产品”具有低于40卡/8oz.份的饮料产品。在某些示例性实施方案中,本文公开的饮料产品或配制物是具有约50卡/8oz.份的淡橙汁饮料产品。
在某些示例性和非限制性实施方案中,可以向本文公开的饮料产品和配制物中加入另外的成分。这些另外的成分也可以称作食品或饮料成分并且包括、但不限于酸化剂、着色剂、矫味剂、矿物质、维生素、果汁、水果香料或其他水果产品、其他味道调节剂(例如促味剂、掩蔽剂等)、增香剂、缓冲剂(例如柠檬酸、酒石酸、乳酸的钠和钾盐等)、防腐剂(例如苯甲酸盐、山梨酸盐等)、盐、增稠剂和消泡剂,它们中的任意种典型地可以单独或以组合方式添加到不同饮料产品或配制物中,以改变味道、口感、营养特征等。可以加入二氧化碳形式碳酸化以泡腾。任选地可以加入咖啡因。另外和可替代选择的适合的成分是根据本说明书得到的有益效果被本领域技术人员公认的。
在某些示例性和非限制性实施方案中,本文公开的饮料产品和配制物包含作为另外的饮料成分的酸化剂。适合的酸化剂包括、但不限于有机酸、苯甲酸钠、金属硫酸氢盐等或其组合、用于本文公开的饮料产品和配制物的某些示例性和非限制性实施方案的有机酸可以起到一种或更多种另外的功能,包括,例如赋予饮料产品或配制物酸味、增强适口性、增加止渴效应、作为适度防腐剂起作用等。典型的有机酸包括、但不限于柠檬酸、苹果酸、抗坏血酸、酒石酸、乳酸、己二酸、富马酸、葡糖酸、琥珀酸、马来酸等或其组合、其他适合的酸是公知的且本领域技术人员根据本说明书得到的有益性显而易见。所选择的具体酸和所用量部分地依赖于饮料产品或配制物的成分、期望的贮存期限和对饮料产品或配制物pH水平的效应、可滴定酸度、味道等。在本领域技术人员能力范围内,根据本说明书得到的有益性,可以选择适合的酸或酸的组合和本文公开的饮料产品或配制物的任意具体实施方案所必需的酸的量。例如,饮料产品或配制物的一些实施方案可以包括一种或更多种有机酸,其用量为约0.1%-约1.0%重量的饮料产品,例如约0.2%-约0.7%重量或约0.3%-约0.6%或约0.7%-约0.8%重量。
在某些示例性和非限制性实施方案中,本文公开的饮料产品和配制物包含作为另外的饮料成分的着色剂。本文所用的“着色剂”预以指传递颜色的任意化合物并且包括、但不限于天然色素、合成色素、颜色添加剂等或其任意的混合物。可以使用天然和人工着色剂。一种或更多种FD&C染料(例如黄#5、蓝#2、红#40等)和/或FD&C色淀可以用于着色溶液、食品或饮料产品或本文公开的组合物。典型的色淀染料包括、但不限于FDA-批准的色淀(例如色淀#40、黄#6、蓝#1等或其任意的混合物)。另外,可以使用FD&C染料或FD&C色淀染料的混合物与其他常用食品和食品着色剂的组合。其他适合的着色剂的实例包括、但不限于天然试剂、水果和蔬菜汁和/或粉末、焦糖着色剂、核黄素、类胡萝卜素类(例如β胡萝卜素)、姜黄、番茄红素等或其组合。所用着色剂的确切量根据所用试剂和终产品中期望的强度的不同而改变。一般而言,如果包括,则着色剂的存在水平应为约0.0001%-约0.5%、约0.001%-约0.1%或约0.004%-约0.1%重量或体积的饮料产品或配制物。另外和可替代选择的着色剂及其所需量是根据本说明书得到的有益效果被本领域技术人员公认的。
在某些示例性和非限制性实施方案中,本文公开的饮料产品和配制物包含作为另外的饮料成分的矫味剂。矫味剂包括,例如水果香料、植物香料、药料香料、味道调节剂等。矫味剂可以是提取物、精油、含油树脂、浓缩果汁、配制充气和不充气饮料用半成品或本领域公知的其他形式。在某些示例性实施方案中,药料或其他香料满足了果汁或果汁组合的要求。适用的典型矫味剂包括可乐树矫味剂、茶矫味剂、柑桔矫味剂、浆果矫味剂、药料矫味剂等或其组合。在本文公开的某些示例性实施方案中,矫味剂的存在浓度可以为约0%-约0.400%重量的最终食品或饮料产品(例如约0.050%-约0.200%、约0.080%-约0.150%、约0.090%-约0.120%重量)。另外和可替代选择的适合的矫味剂及其相应所需量是根据本说明书得到的有益效果被本领域技术人员公认的。
在某些示例性和非限制性实施方案中,本文公开的饮料产品和配制物包含期望量的作为另外的饮料成分的一种或更多种水果香料。本文和所附权利要求中所用的术语“水果香料”指来自命名水果(FTNF)香料(例如水果香糖、果油和/或水果香料的组合(例如来自命名为水果香料的橙等)的任意的水果部分、水果成分(例如壳、香橙皮、木髓、果皮、果肉、花(例如翼瓣)、叶、茎、种子等)、水果提取物(例如压制、吸收、浸渍、蒸馏的等)、果油(例如精油、倍增的精油等)、水果香糖、果泥、水果芳香物质等或其组合,它们可以加入到食品或饮料产品中以早期香味(例如提供和/或促进一种或更多种高注意力的香味)。水果香料包括、但不限于来源于橙的香料(例如蜜桔,红脐橙,Valencia等)、红橘、桔和葡萄柚杂交的柑桔种、微红薄皮橘柚、金橘、金钱橘、葡萄柚、柠檬、粗皮柠檬、莱姆、leech lime、柚子、柚、苹果、葡萄、梨、桃子、油桃、杏子、李子、洋李、石榴、黑莓、蓝莓、覆盆子、草莓、樱桃、酸果蔓、无核小葡萄干、圆醋栗、博伊森树莓、越桔、桑树、枣椰子、菠萝、香蕉、番木瓜、芒果、荔枝、鸡蛋果、椰子、番石榴、猕猴桃、西瓜、罗马甜瓜、蜜瓜等或其任意的组合(例如水果混合饮料)。在某些示例性实施方案中,使用一种或更多种柑桔类水果香料。柑桔类水果香料可以包括一种或更多种橙的部分、橙的成分、橙提取物、橙精油、橙倍增精油、橙香料、橙精华等或其组合。柑桔类水果香料还可以包括一种或更多种葡萄柚、柠檬、莱姆或红橘的部分、成分、提取物、精油、倍增精油、香料或精华等或其组合。柑桔类水果香料还可以包括从天然来源提取的或通过合成生产的化学化合物(例如柠檬烯、辛醇及其衍生物、乙醛、α-松油萜、β-松油萜、香桧烯、桂叶烯、辛醛、沉香醇、蒈烯、正癸醛、柠檬醛、甜橙醛等)。在某些示例性实施方案中,柑桔类水果香料的存在量为约0.001%-约0.005%重量的饮料产品或配制物、约0.01%-约0.05%重量或约0.01%-约0.5%重量的用量。另外和可替代选择的适合的香料及其相应所需量是根据本说明书得到的有益效果被本领域技术人员公认的。
在某些示例性和非限制性实施方案中,本文公开的饮料产品和配制物包含作为另外的饮料成分的植物香料。本文和所附权利要求中所用的术语"植物香料"指来源于非水果的植物部分的香料。照此,植物香料可以包括来源于坚果、树皮、根和叶的精油和提取物的那些香料。这种香料的实例包括、但不限于可乐树香料、茶香料、药料香料等或其任意的组合。另外和可替代选择的适合的植物香料及其相应所需量是根据本说明书得到的有益效果被本领域技术人员公认的。
在某些示例性和非限制性实施方案中,本文公开的饮料产品和配制物包含作为另外的饮料成分的药料香料。药料香料的非限制性实例包括桂皮肉桂、丁香、桂皮、胡椒、姜、香草、小豆蔻、芫荽子、以黄樟油、冬青油为香料的无醇饮料、黄樟人参等。在本文公开的某些示例性实施方案中,这种药料或其他香料满足了水果香料的要求。另外和可替代选择的适合的药料香料是根据本说明书得到的有益效果被本领域技术人员公认的。
在某些示例性和非限制性实施方案中,本文公开的饮料产品和配制物包含作为另外的饮料成分的味道调节剂。味道调节剂可以提供其自身的特征香味或几乎没有或无自身的香味传递。味道调节剂具有减轻、掩蔽或消除不期望的味道特征或增强期望的味道特征的特性中任意一种或更多种,例如通过控制一种或更多种甜味、酸味、苦味、含盐性、口感或短暂味道效应来进行。味道调节剂减轻的不期望的味道特征的非限制性实例包括一种或更多种苦余味、金属余味、涩味、口感微弱、粗糙、甜味发作延迟、甜味延迟、酸味过度其他未注意到的味道。味道调节剂增强的期望的味道特征的非限制性实例包括一种或更多种甜味强度或传递、全部或整体和平滑性等。味道调节剂的非限制性实例包括、但不限于有机酸(例如柠檬酸、苹果酸、抗坏血酸、酒石酸、乳酸、己二酸、富马酸、葡糖酸、琥珀酸、马来酸等)、丙二醇、甘油、乙醇、商购产品(例如SymriseTM Natural Flavor、SweetnessEnhancer Type SWL 196650、Firmenich Natural Flavor(ModulasenseTM Type)560249T和FirmenichTM Natural Flavor(ModularomeTMType)539612T等)等或其组合。本领域技术人员能力范围内可以根据本说明书得到的有益性选择另外的或可替代选择的味道调节剂用于本文公开的饮料产品和配制物的不同实施方案。
在本文公开的饮料产品和配制物的某些示例性和非限制性实施方案中,一种或更多种矫味剂可以以乳剂的形式使用。可以通过任选与其他饮料产品成分和乳化剂彼此混合一些或全部矫味剂制备矫味乳剂。联用在彼此混合矫味剂的同时或之后加入乳化剂。在某些示例性实施方案中,乳化剂是水溶性的。适合的乳化剂的典型和非限制性实例包括阿拉伯树胶、变性淀粉、羧甲基纤维素、黄蓍树胶、印度树胶、其他适合的树胶等。根据本说明书的有益性可以得到另外适合的乳化剂,这对饮料配制物领域技术人员而言显而易见。典型实施方案中的乳化剂约占矫味剂和乳化剂混合物重量的3%以上。在某些示例性实施方案中,乳化剂占混合物的约5%-约30%。本领域技术人员能力范围内可以根据本说明书得到的有益性选择另外的或可替代选择的乳化剂用于本文公开的饮料产品和配制物的不同实施方案。
还可以起悬浊剂作用的增重剂典型地用于保持饮料中分散的乳剂液。这种增重剂的实例包括、但不限于溴化植物油、松香脂、酯树胶等或其组合。商购的增重剂适用于本文公开的饮料产品和配制物。除增重剂外,乳化剂和乳化稳定剂也可以用于稳定香料乳剂液滴。这种乳化剂和乳剂稳定剂的实例包括、但不限于树胶、果胶、纤维素、聚山梨醇酯、山梨坦酯、藻酸丙二醇酯等或其组合。
在某些示例性和非限制性实施方案中,本文公开的饮料产品和配制物包含作为另外的成分的二氧化碳。二氧化碳用于给本文公开的饮料产品和配制物的某些示例性实施方案提供泡腾效果。可以使用本领域公知用于饮料碳酸化的任意技术碳酸化设备。二氧化碳可以增强饮料味道和外观并且可以通过抑制和破坏令人不愉快的细菌有助于保护饮料。在一些实施方案中,例如,饮料产品或配制物具有至约7.0体积二氧化碳的多CO2水平。典型实施方案可以具有例如约0.5-5.0体积的二氧化碳。作为本文和独立权利要求所用的,将一个体积的二氧化碳定义为在60°F(16°C)温度和大气压下被任意指定量的水吸收的二氧化碳量。气体占据的体积与水所吸收的空间相同。二氧化碳含量可以由本领域技术人员基于期望的泡腾水平和二氧化碳对饮料产品或配制物味道或口感的影响选择。
在某些示例性和非限制性实施方案中,本文公开的饮料产品或配制物包含作为另外的饮料成分的咖啡因。所加入的咖啡因的量由期望的饮料产品或配制物特性、其中销售饮料产品或配制物的任何可适用的管理规定等决定。咖啡因必须具有食品和饮料应用中可接受的纯度。咖啡因可以是天然的(例如来自可乐树、可可坚果、咖啡和/或茶)或合成来源。在一些实施方案中,咖啡因的量可以占饮料产品或配制物重量的约0.002%-约0.05%。在一些实施方案中,咖啡因的量占饮料产品重量的约0.005%-约0.02%。在一些实施方案中,包括的咖啡因水平占饮料产品重量的0.02%以下。就浓缩物或糖浆而言,咖啡因水平可以为约0.006%-约0.15%。例如,如果不使用无咖啡因调味的咖啡,则咖啡因水平可以更高,因为这些材料天然包含咖啡因。本领域技术人员能力范围内可以根据本说明书得到的有益性选择另外的或可替代选择的咖啡因用于本文公开的饮料产品和配制物的不同实施方案。
在某些示例性实施方案中,本文公开的饮料产品和配制物是天然的,即它们不含任何人工或合成的食品中通常不预期的物质。在某些示例性实施方案中,本文公开的饮料产品和配制物不含任何人工甜味剂。在某些示例性实施方案中,本文公开的饮料产品和配制物天然被天然非营养性甜味剂增甜。本文所用的“天然”饮料成分根据如下指导原则定义:天然成分的原料存在或来源于天然。可以使用涉及发酵和酶的生物技术,但不使用应用化学试剂的合成。人造色素、防腐剂和香料不视为天然成分。可以通过特定技术加工或纯化成分,例如物理方法、发酵、酶解等。适合的方法和纯化技术包括、但不限于吸收、吸附、凝聚、离心、翻滚、蒸煮(例如烘烤、油煎、煮沸、焙烧等)、冷却、切割、色谱、涂敷、结晶、消化、干燥(例如喷雾干燥、冷冻干燥、真空干燥等)、蒸发、蒸馏、电泳、乳化、包囊、提取、挤压、过滤、附件、研磨、灌输、浸渍、微生物(例如粗制凝乳酶、酶)、混合、剥离、渗滤、冷藏/冷冻、挤压、浸渍、洗涤、加热、混合、离子交换、冻干、渗透、沉淀、盐析、升华、超声处理、浓缩、絮凝、匀化、再溶解、酶解(例如使用实际发现的酶)等或其组合。加工助剂(目前定义为用作增强食品成分吸引力或用途的制备助剂的物质包括澄清剂、催化剂、絮凝剂、助滤剂和结晶抑制剂等。参见21CFR§170.3(o)(24))被视为非基本上的添加剂,如果可以适当除去,则可以使用。
在某些示例性和非限制性实施方案中,本文公开的饮料产品和配制物包含作为另外成分的矿物质。适合的矿物质包括、但不限于加入的钙、氯、铬、钾、镁、磷、钠、硫、钴、铜、氟、碘、锰、钼、镍、硒、钒、锌、铁等或其组合。可以加入于人营养需求相容的任意形式的矿物质并且可以加入至任意期望的水平。饮料产品或配制物中的量可以为推荐的每日摄取量(RDI)的任意适合的百分比。例如,矿物质的存在上限为约:2%、5%、10%、20%、25%、30%、40%、50%、60%、75%、100%、150%、200%、300%、400%或约500%的RDI。矿物质的存在下限为约:1%、2%、5%、10%、20%、25%、30%、40%、50%、60%、75%、100%、150%、200%或约300%的RDI。或者,以国际单位(IU)或重量/重量(w/w)测定加入的矿物质量。应理解本文和所附权利要求中所用的术语“加入的”(例如“加入的钙”)指获自外部来源的加入成分且不包括固有存在于饮料产品或配制物中的成分。例如,本文和所附权利要求中所用的“加入的钠”指获自外部来源的钙且不包括固有存在于饮料产品或配制物中的钙。本文公开的饮料产品和配制物的适合的加入的矿物质可以来源于任意已知或有效营养来源,它们分别提供目标的矿物质。例如,加入的钙的来源包括、但不限于例如柠檬酸钙、磷酸钙或任意其他适用于饮料产品或配制物的钙来源。
在某些示例性和非限制性实施方案中,本文公开的饮料产品和配制物包含作为另外的饮料成分的维生素。适合的维生素包括、但不限于加入的维生素A(包括维生素A前体,例如β胡萝卜素)、维生素B1(即硫胺)、维生素B2(即核黄素)、维生素B3(即烟酸)、维生素B6、维生素B7(即生物素)、维生素B9(即叶酸)、维生素B12(即钴胺)、维生素C(即抗坏血酸)、维生素D和维生素E(即生育酚类和生育三烯酚类)和维生素K等或其组合。可以加入于人营养需求相容的任意形式的维生素并且可以以任意期望的水平加入。饮料产品或配制物中的量可以为推荐的每日摄取量(RDI)的任意适合的百分比。例如,维生素的存在上限为约:2%、5%、10%、20%、25%、30%、40%、50%、60%、75%、100%、150%、200%、300%、400%或约500%的RDI。维生素的存在下限为约:1%、2%、5%、10%、20%、25%、30%、40%、50%、60%、75%、100%、150%、200%或约300%的RDI。或者,以国际单位(IU)或重量/重量(w/w)测定加入的维生素量。例如,一份饮料产品可以包含100%RDI的各维生素E、维生素B3(烟酸)、维生素B5(泛酸)、维生素B6和维生素B12。本文公开的饮料产品和配制物的适合加入的维生素可以来源于任意已知或有效的营养来源,它们分别提供目标维生素。
在某些示例性和非限制性实施方案中,本文公开的饮料产品和配制物包括匀化的果肉。匀化的果肉通过提供增加的粘度增强饮料产品或配制物的口感。此外,匀化的果肉给饮料产品或配制物提供附加的水果香味(例如来自橙果肉的橙香味)和附加的甜味。在某些示例性实施方案中,匀化的果肉包含柑桔类果肉,例如橙果肉、葡萄柚果肉、柠檬果肉、莱姆果肉等及其任意的混合物。将本文所用的柑桔类果肉定义为破裂的汁液囊和柑桔类果汁提取工艺后回收的碎片壁。将本文所用的“匀化的果肉”定义为混悬于未分离出混悬液的水溶液中的果肉颗粒。可以通过各种匀化技术、使用例如掺合机或胶体磨这样的设备生产匀化的果肉。在某些示例性实施方案中,匀化的果肉具有约60-约200微米、约70-约100微米或约150-约250微米的平均粒度;其中至少80%的匀化的果肉颗粒为50-540微米。在某些示例性实施方案中,饮料产品或配制物包括约5%-约20%重量的饮料产品或配制物的匀化的果肉,例如约10%-约15%重量。
在本文公开的饮料产品和配制物的某些示例性实施方案包括β-葡聚糖。β-葡聚糖是包含通过β-键键合的葡萄糖单体单元的多糖类。D-葡萄糖是天然存在的葡萄糖异构体。葡萄糖单体可以通过1→3、1→4和/或1→6键连接,产生例如(1,3/1,4)-β-D-葡聚糖。β-葡聚糖可以来源于谷类,例如燕麦、大麦、黑麦、小麦。特别地,β-葡聚糖可以来源于燕麦麸、燕麦片、全燕麦粉、燕麦素、整粒大麦和干法磨粉的大麦。已经证实来源于例如大麦纤维和/或燕麦纤维的β-葡聚糖的饮用降低了冠心病的风险。饮料产品或配制物中包含β-葡聚糖增加了粘度,从而得到了更接近类似于100%果汁饮料产品的更完整、更天然的口感。在某些示例性实施方案中,饮料产品或配制物包括约0.1%重量-约2.0%重量、例如约0.2%重量-约0.8%重量、约0.4%重量-约0.7%重量、约0.2%重量-约2.0%重量用量的β-葡聚糖。
任选可以加入已知或预计具有有益效果的另外的成分。例如,饮料产品或配制物可以包含一种或更多种如下成分:油(例如ω-3、ω-6等)、草药和药料。草药和药料成分可以是提取形式。任意本领域公知的适合的草药和药料可以用作所述的成分。可以加入的典型草药和药料包括、但不限于卡法椒、圣约翰草、沙巴棕、人参等。
在某些示例性和非限制性实施方案中,本文公开的饮料产品和配制物包含作为另外饮料成分的至少一种缓冲剂。缓冲剂典型地用于调节pH。这种pH调节剂包括、但不限于柠檬酸、酒石酸、苹果酸、富马酸、肉桂酸、己二酸、戊二酸、乳酸和琥珀酸的钠或钾盐或其任意的组合。所包括的缓冲剂的量当然取决于缓冲剂的类型和pH的调节程度。另外的和可替代选择的缓冲剂及其相应的所需量是由本领域技术人员根据本说明书得到的有益性公认的。
在某些示例性和非限制性实施方案中,本文公开的饮料产品或配制物具有约3.2、约3.6、约3.8或约4.0下限和约3.6、约3.8、约4.0、约4.2或约4.5上限的pH。在某些示例性实施方案中,pH范围在3.4-4.0。在某些示例性实施方案中,pH至多为4.5。
在某些示例性和非限制性实施方案中,本文公开的饮料产品或配制物包含作为另外成分的盐。盐可以作为增味剂起作用且所用量根据所用的盐和终产品中期望的强度的不同而改变,适合的实例包括、但不限于碱金属或碱土金属氯化物(例如氯化钾、氯化钠、磷化钙、氯化镁等)、谷氨酸盐(例如谷氨酸一钠)等或其组合。
在某些示例性和非限制性实施方案中,本文公开的饮料产品或配制物包含作为另外成分的增稠剂。本文涉及的"增稠剂"可以包括增加饮料产品或配制物的粘度或增加其奶油样口感的任意物质。所用量根据所用的盐和终产品中期望的强度的不同而改变。用于本文公开的饮料产品和配制物中的适合的增稠剂的实例包括、但不限于碳水化合物、蛋白质、脂肪、脂质、水胶体、树胶等或其组合。在一些实施方案中,增稠剂可以包含阿拉伯树胶、刺梧桐胶、黄蓍树胶、印度树胶、琼脂、瓜尔胶、豆角胶、魔芋、藻酸盐、角叉菜胶、果胶、他拉胶、黄原胶、结冷胶、普鲁兰、产碱杆菌多糖、纤维素、微晶纤维素、羧甲纤维素树胶、明胶、脱乙酰壳多糖、麦芽糖糊精或其组合。
在某些示例性和非限制性实施方案中,本文公开的饮料产品或配制物包含作为另外成分的消泡剂。适用于本文公开的饮料产品和配制物的适合的消泡剂的实例包括、但不限于Silicone AF-100FG(Thompson-Hayward Chemical Co.)、'Trans'Silicone AntifoamEmulsion(Trans-Chemco,Inc.)和1920Powdered Antifoam(DowCorning Chemical)。所用消泡剂的量根据防止饮料产品或配制物加工过程中过滤泡沫形成所需的最低用量确定,且如果饮料产品或配制物饮用者期望,则根据防止掺入产品的食品或饮料产品加工过程中泡沫过量形成所需的最低用量确定。根据本说明书得到的有益性,另外适合的消泡剂对饮料配制物领域技术人员而言显而易见。
在某些示例性和非限制性实施方案中,本文公开的饮料产品或配制物包含作为另外的成分的芳香化学物质。在某些示例性实施方案中,芳香化学物质可以包括由Flavor and Extract Manufacturers’Association(FEMA)命名为公认为安全(GRAS)的任意化学物质。已经使用某些标准测试了由FEMA命名为GRAS的化学物质并且由人确信为可安全使用。典型GRAS芳香化学物质包括、但不限于乙醛、乙酸、乙酸异戊酯、3-甲基丁醇、丁酸异戊酯、庚酸异戊酯、异戊酸异戊酯、苯甲醛、苯甲酸、醋酸苄酯、苄醇、肉桂酸苄酯、醋酸丁酯、醋酸异丁酯、丁醇、异丁醇、丁酸丁酯异丁酯、异丁酸丁酯、己酸丁酯、丙酸异丁酯、丁醛、异丁醛、丁酸、异丁酸、肉桂醛、肉桂酸、2,3-丁二酮、醋酸乙酯、乙酰乙酸乙酯、苯甲酰基醋酸乙酯、丁酸乙酯、异丁酸乙酯、肉桂酸乙酯、庚酸乙酯、己酸乙酯、乳酸乙酯、2-甲基丁酸乙酯、丙酸乙酯、丙酮酸乙酯、戊酸乙酯、异戊酸乙酯、2-庚酮、己醛、己酸、己醇、覆盆子酮、α-紫罗兰香酮、β-紫罗兰香酮、乳酸、2-甲基丁醛、异戊醛、2-甲基丁酸、肉桂酸甲酯、2-甲基丁酸甲酯、丙酸甲酯、丙醛、丙酸、丙醇、丙酮酸、戊酸、异戊酸、香草醛、4-甲基-5-羟乙基噻唑、丙酮、己酸、2-甲基丁酸2-甲基丁酯、2-异丙基-5-甲基-2-己醛、3-羟基丁酸乙酯、异戊酸2-甲基丁酯、异丁酸异戊酯、惕各酸、醋酸D-2-甲基丁酯、L-2-丁酸丁酯、甲醇、环十五烷酮、乙酸酐和其他化合物。GRAS芳香化学物质可以提取自天然来源或通过合成生产。本领域技术人员能力范围内可以根据本说明书得到的有益性选择适用于本说明书的饮料产品和配制物的适合的芳香化学物质或芳香化学物质的组合。
在某些示例性和非限制性实施方案中,本文公开的饮料产品或配制物包含作为另外的成分的防腐剂。即至少某些示例性实施方案包含任选溶解的防腐剂系统。具有低于4的pH且尤其是低于3的pH的溶液典型地是“微不稳定的”,即它们抵抗微生物持续生长且由此适合于在饮用前无需另外的防腐剂长期贮存。然而,如果需要,则可以使用另外的防腐剂系统、如果使用防腐剂系统,则可以将其在生产过程中的任意适合的时间加入到饮料产品中,例如在某些情况下,在添加甜味剂前加入。本文所用的术语“防腐剂系统”或“防腐剂”包括批准用于食品和饮料组合物的所有适合的防腐剂,包括、但不限于这样的已知化学防腐剂:如苯甲酸盐,例如苯甲酸钠、苯甲酸钙和苯甲酸钾;山梨酸盐,例如山梨酸钠、山梨酸钙和山梨酸钾;柠檬酸盐,例如柠檬酸钠和柠檬酸钾;多磷酸盐类,例如六偏磷酸钠(SHMP)及其混合物;和抗氧化剂,例如抗坏血酸、EDTA、BHA、BHT、TBHQ、脱氢醋酸、二甲基二碳酸酯、乙氧喹、对羟基苯甲酸庚酯等。用于本文公开的饮料产品和配制物的其他适合的防腐剂包括天然防腐剂,例如乳链球菌素、肉桂酸、葡萄渣提取物、盐、醋等。本领域技术人员能力范围内可以根据本说明书得到的有益性选择适用于本说明书的饮料产品和配制物的适合的防腐剂或防腐剂的组合。
防腐剂可以以不超过适用法律和法规中要求的最高水平的用量使用。典型地根据计划的终产物pH以及具体饮料配制物微生物腐败可能性的评价调节所用的防腐剂水平。所用的最高水平典型地为约0.05%重量的饮料产品或配制物。本领域技术人员能力范围内可以根据本说明书得到的有益性选择用于本说明书的饮料产品和配制物的防腐剂的适合量。
在本文公开的饮料产品和配制物的某些示例性和非限制性实施方案中,能够包含12fl.oz.的PET(聚对苯二甲酸乙酯)瓶用作饮料容器。适合于本文公开的饮料产品的至少某些示例性实施方案的饮料防腐方法包括,例如无菌包装和/或热处理或热加工步骤,例如通道巴氏消毒、热灌装、冷灌法、冷藏等。这种步骤可以用于减少饮料产品中酵母、霉菌和微生物生长。例如Braun等人的美国专利US4,830,862公开了巴氏消毒法在生产果汁饮料中的应用和适合的防腐剂在碳酸饮料中的应用。一般而言,热处理包括典型地使用短期高温例如约190°F(87.8°C)10秒的热灌装法、典型地使用低温长期例如约160°F(71.1°C)10-15分钟的通道巴氏消毒法和典型地使用例如在升压即高于1个大气压的压力下约250°F(121°C)3-5分钟的干馏釜法。还必须冷藏许多冷灌法的产品以确保足够的贮存期限。冷灌法温度是低于热罐装范围的那些温度,其中使用需要恰高于室温的一些技术,在45°F的一些技术和在150°-160°F的以下技术。冷灌法传统上用于乳品和各种其他乳品、汽水和酒、啤酒和果汁、果汁制造商典型地合并冷罐法和巴氏消毒法用与冷藏分配和贮存的组合。将在冷藏状态下销售的冷罐的果汁典型地包装在塑料瓶或山形盖顶纸板盒中。
本说明书的某些示例性方法、饮料产品和配制物在下文提供的实施例中通过示例更详细描述。
实施例1
使用益生菌制备的橙汁饮料产品
用橙汁制备饮料产品,与足量的添加剂和β-葡聚糖掺合,以满足形成第一种混合物的白利糖度和酸度的目标规格。使用橙汁的饮料产品组成及其不同的配制物如下表1中所示。
表1
在形成第一种混合物后,使用几种已知的商业化巴氏消毒法之一(例如巴氏快速灭菌法)对第一种混合物进行巴氏消毒,然后冷灌入12fl.oz.聚对苯二甲酸乙酯(PET)瓶。测定来自Danisco的冷冻干燥的Bifidobacterium lactis HN019益生菌,混合,再水化成0.1%胨水,以满足最初接种/12fl.oz.瓶的目标规格。通过使用类似的益生菌得到类似的结果,其实例在上文中举出。一种这样的接种的果汁混合物及其不同配制物示例在表2中。在封盖前,使用无菌移液管在清洁HEPA空气罩中给果汁接种细菌。接种后,在罩中封盖瓶,贮存在35°F、黑暗中或者贮存在UV隔离条件下。
表2
为了测试益生菌随时间推移的活力,如下是试验方法1中概括的典型测试方法。
测试方法1
每隔15天随机选择一次来自实施例1中公开的接种的封盖的12fl.oz.容器的样品,持续45天,测试乳酸双歧杆菌HN019计数。作为用于工业的标准计数方法如下(参见下文的典型计数方法)。将样品以-4、-5和-6稀释度在包含半胱氨酸HCl的MRS琼脂上铺板,温育,48小时后读取。来自这些研究的典型结果展示在图1中。每个数据点反映出多个样品的组合(典型地是2或3)。除非另有举出,否则本说明书中引述的全部益生菌计数都根据上述举出的计数测试方法测试并且贮存在黑暗中或UV隔离条件下、在35°F下对新鲜瓶装的或新鲜包装的饮料产品进行。
典型计数方法
通过无菌吸移入99mL室温的无菌Butterfield磷酸盐缓冲溶液(BPBS)稀释11mL果汁样品,形成样品混合物,然后在stomacher中处理60秒。通过将1mL样品混合物无菌吸移入99mL BPBS进行顺序稀释,直到得到期望的稀释液为止。
给无菌的融化(45°C)乳酸杆菌MRS琼脂补充无菌5%半胱氨酸-HCl溶液,得到在MRS琼脂中0.05%的最终半胱氨酸-HCL浓度。
将1mL或0.1mL稀释的果汁样品混合物的样品大小加入到无菌培养皿中。将约15mL琼脂培养基倾入培养皿,蜗旋以充分混合琼脂培养基和果汁样品,然后使其在室温在冷却水平表面上固化。将培养板在37-38°C在厌氧条件下(H2/CO2)温育48-72小时。计数具有25-250菌落计数的培养板并且乘以顺序稀释因子以记录活细胞计数/mL样品。
本领域技术人员可以理解,为便利起见,在某些情况下,通过参照成分的原始形式描述一些成分,其中将其加入到本文公开的饮料产品、配制物和方法中。这种原始形式可以区别于在最终饮料产品或配制物中发现的成分的形式。因此,例如,可以典型地将蔗糖和液体蔗糖基本上均匀溶于和分散于溶液中。同样,可以将其他鉴定为固体、浓缩物(例如浓缩果汁)等的成分均匀地分散于甜味剂、溶液或组合物中,而不是保持其原始形式。因此,就饮料产品或配制物的成分的形式而言,不应将它们视为对饮料产品或配制物的成分形式的限定,而是将所述成分描述为饮料产品或配制物的分离成分的便利方式。
鉴于上述公开内容和典型实施方案的描述,本领域技术人员显而易见,在保持本文公开的本发明一般原理的情况下,大量的可替代选择和不同的实施方案是可能的。本领域技术人员公认,所有这种不同的变型和可替代选择的实施方案属于本发明的正确范围和精神。所附权利要求预以覆盖全部这种变型和可替代选择实施方案。应理解本说明书和如下权利要求中单数不确定或确定项目(例如“一种(a)”、“一种(an)”、“该(the)”等)遵循专利中习惯方法的“至少一种”含义,从上下文中显而易见的含义在于特别指一种且仅为一种的特例除外。同样,术语“包含”是开放式的,不排除另外的项目、特征、成分等。
Claims (46)
1.饮料产品,包含:
至少一种果汁;
至少一种甜味剂;
益生菌;和
β-葡聚糖,
其中该饮料产品具有至多4.5的pH和0.5%-1.0%的酸水平。
2.权利要求1的饮料产品,其中所述的果汁基本上由不来自浓缩物的橙汁组成。
3.权利要求1的饮料产品,其中所述的果汁基本上由来自浓缩物的橙汁组成。
4.权利要求1的饮料产品,还包含至少一种另外的果汁,其选自橙汁、菠萝汁、苹果汁、芒果汁、椰子汁及其任意的组合。
5.权利要求1的饮料产品,还包含至少两种另外的果汁,其选自橙汁、菠萝汁、苹果汁、芒果汁、椰子汁及其任意的组合。
6.权利要求1的饮料产品,其中所述的果汁占饮料产品的10%-100%重量。
7.权利要求1的饮料产品,还包含蔬菜成分。
8.权利要求1的饮料产品,其中所述的甜味剂包含至少一种天然的非营养性甜味剂。
9.权利要求8的饮料产品,其中所述的天然非营养性甜味剂选自甜叶菊甙,甜菊醇糖苷,甜叶菊提取物、罗汉果、罗汉果甙V、monatin、甘草皂苷、索马汀、莫尼糖蛋白、甜味蛋白及其任意的组合。
10.权利要求8的饮料产品,其中所述的天然非营养性甜味剂选自甜叶菊甙A、甜叶菊甙B、甜叶菊甙C、甜叶菊甙D、甜叶菊甙E、甜菊醇双糖甙、甜甙A及其任意的组合。
11.权利要求10的饮料产品,其中所述的天然非营养性甜味剂占饮料产品的0.005%-1.00%重量。
12.权利要求1的饮料产品,其中所述的益生菌包含双歧杆菌属的种类、乳杆菌属的种类或其任意的混合物。
13.权利要求1的饮料产品,其中当将该饮料产品在黑暗中或在UV隔离条件和35°F温度下贮存45天时,该饮料产品包含至少1.0x109CFU/12fl.oz.的益生菌。
14.权利要求1的饮料产品,其中当将该饮料产品在黑暗中或在UV隔离条件和35°F温度下贮存45天时,该饮料产品包含至少5.0x109CFU/12fl.oz.的益生菌。
15.权利要求1的饮料产品,其中所述的β-葡聚糖来源于下列物质中的至少一种:燕麦麸、燕麦片、全燕麦粉、燕麦素、整粒大麦、干法磨粉的大麦、或其任意两种或更多种的混合物。
16.权利要求1的饮料产品,其中所述的β-葡聚糖占饮料产品的0.2%-2.0%重量。
17.权利要求1的饮料产品,还包含至少一种另外的成分,其选自味道调节剂、有机酸、矫味剂、维生素、矿物质、缓冲剂、着色剂及其任意的混合物。
18.权利要求17的饮料产品,其中另外的成分是至少一种有机酸。
19.权利要求18的饮料产品,其中所述的有机酸选自柠檬酸、苹果酸、抗坏血酸、酒石酸、乳酸及其任意的混合物。
20.权利要求18的饮料产品,其中所述的有机酸占饮料产品的0.1%-1.0%重量。
21.权利要求17的饮料产品,其中所述的另外的成分是至少一种矿物质。
22.权利要求21的饮料产品,其中所述的矿物质是加入的钙。
23.权利要求17的饮料产品,其中所述的另外的成分是至少一种维生素。
24.权利要求23的饮料产品,其中所述的维生素是加入的维生素D。
25.权利要求1的饮料产品,还包含至少一种匀化的果肉。
26.权利要求25的饮料产品,其中所述的匀化的果肉包含橙果肉。
27.权利要求26的饮料产品,其中所述的匀化的果肉占饮料产品的5%-20%重量。
28.权利要求1的饮料产品,其中该饮料产品具有如下特征:如果在贮存在黑暗中或在UV隔离条件和35°F冷藏温度下的密封的12fl.oz.PET容器中贮存45天后测试,则该饮料产品当与不含β葡聚糖的相同的饮料产品比较时具有增加的贮存期限。
29.权利要求28的饮料产品,其中所述的贮存期限增加了至少10%。
30.饮料产品配制物,包含:
至少一种果汁;
至少一种甜味剂;
益生菌;和
β-葡聚糖,
其中该饮料产品配制物具有至多4.5的pH和0.5%-1.0%的酸水平,且
其中当在贮存在黑暗中或在UV隔离条件和35°F下的密封的12fl.oz.PET容器中贮存45天后测试时,则该饮料产品配制物与贮存在UV隔离条件和35°F下的密封的12fl.oz.PET容器中45天后测试时的、不含β葡聚糖的饮料产品配制物相比具有超过至少10%的益生菌浓度。
31.制备饮料产品的方法,包括下列步骤:
A.合并至少β-葡聚糖、至少一种甜味剂和至少一种果汁,形成第一种混合物;
B.巴斯德灭菌第一种混合物;和
C.然后添加益生菌,
其中该饮料产品具有至多4.5的pH和0.5%–1.0%的酸水平。
32.根据权利要求31的制备饮料产品的方法,还包含包装所述的饮料产品。
33.根据权利要求32的制备饮料产品的方法,其中所述的果汁占包装饮料产品的10%-100%重量。
34.根据权利要求32的制备饮料产品的方法,其中β-葡聚糖占包装饮料产品的0.2%-2.0%重量。
35.根据权利要求32的制备饮料产品的方法,其中当在贮存在黑暗中或在UV隔离条件和35°F下的密封的12fl.oz.PET容器中贮存45天后测试时,所述的益生菌包含浓度为至少1.0x109CFU/12fl.oz.包装饮料产品的活细菌。
36.根据权利要求32的制备饮料产品的方法,其中当在贮存在黑暗中或在UV隔离条件和35°F下的密封的12fl.oz.PET容器中贮存45天后测试时,所述的益生菌包含浓度为至少5.0x 109CFU/12fl.oz.包装饮料产品的活细菌。
37.根据权利要求31的制备饮料产品的方法,其中所述的果汁基本上由不来自浓缩物的橙汁组成。
38.根据权利要求31的制备饮料产品的方法,其中所述的果汁基本上由来自浓缩物的橙汁组成。
39.根据权利要求32的制备饮料产品的方法,其中所述的甜味剂包含至少一种天然非营养性甜味剂。
40.根据权利要求39的制备饮料产品的方法,其中所述的天然非营养性甜味剂占包装饮料产品的0.005%-1.00%重量。
41.根据权利要求40的制备饮料产品的方法,其中所述的天然非营养性甜味剂选自甜叶菊甙A、甜叶菊甙B、甜叶菊甙C、甜叶菊甙D、甜叶菊甙E、甜菊醇双糖甙、甜甙A及其任意的组合。
42.根据权利要求31的制备饮料产品的方法,其中所述的益生菌包含双歧杆菌属的种类、乳杆菌属的种类或其任意的混合物。
43.根据权利要求31的制备饮料产品的方法,其中所述的β-葡聚糖来源于下列物质中的至少一种:燕麦麸、燕麦片、全燕麦粉、燕麦素、整粒大麦、干法磨粉的大麦及其任意两种或更多种的混合物。
44.根据权利要求31的制备饮料产品的方法,其中所述的第一种混合物还包含至少一种另外的成分,其选自味道调节剂、有机酸、矫味剂、维生素、矿物质、缓冲剂、着色剂及其任意的混合物。
45.根据权利要求31的制备饮料产品的方法,其中所述的第一种混合物还包含至少一种匀化的果肉。
46.饮料产品,包含:
至少40%不来自浓缩物的橙汁;
包含至少一种天然的非营养性甜味剂的甜味剂;
益生菌;和
至少0.20%β-葡聚糖;
其中该饮料产品具有至多4.5的pH、0.70%-0.80%的酸水平,且当在贮存在黑暗中或在UV隔离条件和35°F下的密封的12fl.oz.PET容器中贮存45天后测试时,所述的益生菌包含浓度为至少1.0x109CFU/12fl.oz.包装饮料产品的活细菌。
Applications Claiming Priority (3)
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US12/626,226 | 2009-11-25 | ||
US12/626,226 US20110123677A1 (en) | 2009-11-25 | 2009-11-25 | High acid beverage products and methods to extend probiotic stability |
PCT/US2010/057960 WO2011066357A1 (en) | 2009-11-25 | 2010-11-24 | High acid beverage products and methods to extend probiotic stability |
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US (2) | US20110123677A1 (zh) |
EP (1) | EP2503907A1 (zh) |
CN (1) | CN102647921A (zh) |
AU (1) | AU2010324815B2 (zh) |
BR (1) | BR112012012659A2 (zh) |
CA (1) | CA2779707C (zh) |
MX (1) | MX2012005872A (zh) |
RU (1) | RU2508745C1 (zh) |
UA (1) | UA104929C2 (zh) |
WO (1) | WO2011066357A1 (zh) |
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CN111743922A (zh) * | 2020-07-14 | 2020-10-09 | 华熙生物科技股份有限公司 | 一种提高益生菌在鼻腔中的定植和活性的组合物及在鼻腔护理中的应用 |
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- 2010-11-24 CN CN2010800533519A patent/CN102647921A/zh active Pending
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CN114128892A (zh) * | 2009-09-20 | 2022-03-04 | Mjn 美国控股有限责任公司 | 益生菌稳定化 |
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Also Published As
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US20170020169A1 (en) | 2017-01-26 |
AU2010324815A1 (en) | 2012-06-14 |
AU2010324815B2 (en) | 2013-07-11 |
CA2779707A1 (en) | 2011-06-03 |
RU2508745C1 (ru) | 2014-03-10 |
BR112012012659A2 (pt) | 2015-09-15 |
RU2012126075A (ru) | 2014-01-10 |
EP2503907A1 (en) | 2012-10-03 |
MX2012005872A (es) | 2012-06-14 |
US20110123677A1 (en) | 2011-05-26 |
UA104929C2 (uk) | 2014-03-25 |
WO2011066357A1 (en) | 2011-06-03 |
CA2779707C (en) | 2016-01-12 |
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