CN104349684A - 水性液体饮料 - Google Patents
水性液体饮料 Download PDFInfo
- Publication number
- CN104349684A CN104349684A CN201380018271.3A CN201380018271A CN104349684A CN 104349684 A CN104349684 A CN 104349684A CN 201380018271 A CN201380018271 A CN 201380018271A CN 104349684 A CN104349684 A CN 104349684A
- Authority
- CN
- China
- Prior art keywords
- liquid beverage
- peptide
- waterborne liquid
- protein
- carnitine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明提供水性液体饮料,其特征在于,配合有LM果胶、糊精、以及氨基酸、牛磺酸、肉毒碱、肽或蛋白质。
Description
技术领域
本发明涉及水性的液体饮料,其被用于药品、准药品和食品等领域。
背景技术
肥胖是会导致代谢综合征的严重的社会问题。作为用于预防肥胖的有效手段,可列举出限制食物摄取量的节食,但实际情况是由此产生的空腹感会导致节食无法长期持续。因而,为了消除空腹感而提供有以香料或香料化合物作为主要成分的空腹感缓和剂(参照专利文献1)、谷类食品(参照专利文献2)、可食性磷蛋白与金属的碳酸盐(参照专利文献3)等。
作为用于改善这种空腹感的方法之一,报告有使用琼脂,使在胃液中浸渍一定时间后的琼脂的凝胶强度提高的方法(参照专利文献4)。然而,由于需要咀嚼坚硬的凝胶并将其咽下,因此难以说其实用性高。另外,还报告有使用含凝胶剂的胃阀(gastric raft)组合物的方法(参照专利文献5),但凝胶强度低,达不到长时间抑制空腹感。进而,存在同时配合氨基酸、牛磺酸、肉毒碱、肽、蛋白质等营养成分时凝胶强度降低的问题。
现有技术文献
专利文献
专利文献1:日本专利特开2008-7427号公报
专利文献2:日本专利特开2007-53929号公报
专利文献3:日本专利特开2010-94085号公报
专利文献4:日本专利特开2008-110923号公报
专利文献5:日本专利特表2009-530254号公报。
发明内容
发明要解决的问题
本发明的目的在于提供水性液体饮料,其具有虽然在饮用前是普通的水性液体饮料,但饮用后会在胃中与胃酸反应而凝胶化、滞留在胃中而使饱腹感良好的性质,该水性液体饮料还配合有氨基酸、牛磺酸、肉毒碱、肽或蛋白质。
用于解决问题的手段
本发明人为了解决上述课题而进行了深入研究,结果发现:同时配合有糊精的LM果胶配合水性液体饮料与人工胃液(日本药典第1液)反应而凝胶化,因配合氨基酸、牛磺酸、肉毒碱、肽或蛋白质而降低的凝胶强度得到相当程度的恢复。
通过上述见解而得到的本发明的方式如下所示。
(1)水性液体饮料,其特征在于,配合有LM果胶、糊精、以及氨基酸、牛磺酸、肉毒碱、肽或蛋白质。
(2)前述(1)的水性液体饮料,其中,氨基酸、牛磺酸、肉毒碱、肽或蛋白质的配合量相对于1质量份LM果胶为1.5质量份以下。
(3)前述(1)或(2)的水性液体饮料,其中,氨基酸为甘氨酸或精氨酸。
(4)前述(1)或(2)的水性液体饮料,其中,肽为酵母肽或胶原肽。
(5)前述(1)或(2)的水性液体饮料,其中,蛋白质为蛋白酶抑制剂。
(6)前述(1)~(5)中任一项的水性液体饮料,其中,pH为3.5~7.0。
发明效果
通过本发明,可提供水性液体饮料,认为其与胃酸反应而凝胶化、其凝胶强度高,因此能够长时间维持空腹感得以消除的状态,该水性液体饮料配合有氨基酸、牛磺酸、肉毒碱、肽或蛋白质。
具体实施方式
“果胶”是指以α-1,4-键合的聚半乳糖醛酸作为主要成分的水溶性多糖类,其提取自苹果、柑橘类。本发明的果胶可以是源自苹果、源自柑橘类中的任一种,但必须是作为果胶的构成糖的以游离酸或甲酯的形式存在的半乳糖醛酸为甲酯的成分的比率不足50%的“LM果胶”。另外,将甲酯的比率为50%以上的果胶称为HM果胶,其在酸性区域中可溶性固体成分若不是55%以上则不会凝胶化,因此不适于本发明。
LM果胶的配合量在水性液体饮料中为0.01~10质量%,从服用性和在胃中的凝胶强度的方面出发,更优选为0.1~3.5质量%。
“糊精”是将淀粉用酸、酶进行水解而制造的,是数个葡萄糖键合而成的。本发明中,除了通常的糊精之外,还可以使用难消化性糊精。难消化性糊精是不会被人的消化酶所水解的难消化性、难吸收性的低卡路里水溶性食物纤维。
糊精的配合量相对于1质量份LM果胶为0.1~300质量份,优选为1~100质量份。
作为“氨基酸”,可列举出:天冬酰胺、天冬氨酸、丙氨酸、精氨酸、异亮氨酸、甘氨酸、谷氨酰胺、谷氨酸、半胱氨酸、丝氨酸、酪氨酸、色氨酸、苏氨酸、缬氨酸、脯氨酸、组氨酸、苯丙氨酸、蛋氨酸、亮氨酸、赖氨酸,优选为甘氨酸、精氨酸。
“牛磺酸”也被称为氨基乙磺酸或2-氨基乙磺酸,除了通过化学合成来生产之外,还以从牛胆汁、贝类、墨鱼、章鱼等各种动物中提取的提取物的形式来生产,本发明中任一种均可使用。
“肉毒碱”也被称为γ-三甲基-β-羟基丁酰甜菜碱。作为“肉毒碱”,可列举出L-肉毒碱、DL-肉毒碱、以及它们的盐(盐酸盐、硝酸盐、富马酸盐、酒石酸盐等)、它们的类似化合物(乙酰基肉毒碱、丙酰基肉毒碱等酰基肉毒碱等)等,其中,优选为L-肉毒碱。作为“肽”,可列举出酵母肽、胶原肽、牛奶肽、蛋清肽、沙丁鱼肽、谷氨酰胺肽、珠蛋白肽等,其中,优选为酵母肽或胶原肽。
作为“蛋白质”,可列举出大豆蛋白质、牛奶蛋白质、小麦蛋白质、米糠蛋白质提取物、蛋白酶抑制剂等,其中,优选为蛋白酶抑制剂。已知蛋白酶抑制剂包含大量源自马铃薯的提取物。
氨基酸、牛磺酸、肉毒碱、肽或蛋白质可以配合1种或2种以上,其配合量相对于1质量份LM果胶为0.01~1.5质量份,优选为0.02~1.5质量份。在该配合比例下,可提供如下的水性液体饮料:其具有虽然在饮用前是普通的水性液体饮料但饮用后会在胃中与胃酸反应而凝胶化、滞留在胃中而使饱腹感良好的性质,进而,即使配合氨基酸、牛磺酸、肉毒碱、肽、蛋白质也可确保充分的凝胶强度。
关于本发明的水性液体饮料的pH,由于LM果胶在pH不足3.5时会凝胶化,因此优选为3.5~7.0,从水性液体饮料的制造容易性的方面出发,更优选为3.9~7.0。
为了将本发明的水性液体饮料的pH保持在上述范围,可根据需要配合有机酸等pH调节剂。
另外,作为其它成分,在不损害本发明效果的范围内可适当配合维生素类、矿物质类、生药、生药提取物、咖啡因、蜂王浆等。进而,在不损害本发明效果的范围内,可根据需要适当配合抗氧化剂、着色剂、香料、矫味剂、保存剂、甜味料等添加物。
本发明的水性液体饮料可以通过常规方法来配制,其方法没有特别限定。例如可以通过称量各成分并溶于适量的纯水后,调节pH,进而添加纯水调整容量,根据需要实施过滤、杀菌处理来配制。
本发明的水性液体饮料可以作为清凉饮料水、功能性饮料、以及保健饮料(ドリンク剤)、糖浆等药品和准药品、茶饮料、运动饮料等食品领域中的各种饮料来提供。
实施例
以下示出实施例、比较例和试验例,更详细地说明本发明。
[实施例和比较例]
向纯水中添加柠檬酸水合物和苯甲酸钠,进而添加氨基酸(甘氨酸:比较例3、实施例1;L-精氨酸盐酸盐:比较例5、实施例3)、牛磺酸(比较例4、10、11,实施例2、8~11)、L-肉毒碱(比较例9、实施例7)、肽(酵母肽:比较例6、实施例4;胶原肽:比较例7、实施例5)或者蛋白质(含有蛋白酶抑制剂的马铃薯提取物:比较例8、实施例6)并使其溶解,用盐酸·氢氧化钠将pH调整至3.5(最终pH为3.9的情况)、4.5(最终pH为4.5、7.0的情况)。将该溶液加热至80℃,使LM果胶溶解,向该溶液中进一步添加糊精(比较例2、实施例1~11)、纯水而使总量为100mL,用氢氧化钠将pH调整至3.9、4.5或者7.0。将各试验液填充至玻璃瓶后进行杀菌,得到表1~8所示的实施例1~11和比较例1~11的饮料。
[试验例1] 凝胶强度的测定
凝胶强度(断裂强度)用下述方法来测定。
向50mL烧杯中投入12.5mL的实施例1~11和比较例1~11中配制的饮料的样品,沿着壁面静静地滴加12.5mL的日本药典第1液(日本药典崩解试验法第1液)。另外,日本药典第1液是相当于胃液的酸性溶液(pH为1.2)。在室温下放置1小时后,用流变仪测定凝胶强度(断裂强度)。
使用仪器:FUDOH 流变仪(レオテック公司制 型号:RT-2100NJ-CW)
使用适配器:粘弹性粗圆棒φ20mm
试验模式:断裂试验
测定范围:20N
记录表速度:1cm/min
将3次测定结果的平均值示于表5~8。
如比较例3~9那样地配合LM果胶和氨基酸、牛磺酸、肉毒碱、肽或蛋白质的情况与比较例1(配合LM果胶而未配合氨基酸、牛磺酸、肉毒碱、肽或蛋白质)相比,凝胶强度(断裂强度)显著降低。另一方面,可知:如实施例1~7那样地配合LM果胶和氨基酸、牛磺酸、肉毒碱、肽或蛋白质的情况下,通过进一步同时配合糊精,与比较例3~9相比,凝胶强度(断裂强度)增大。
通过如实施例8和9那样地配合牛磺酸,并使pH为3.9~7.0,与比较例10和11相比,凝胶强度(断裂强度)显著增加。
如实施例10和11那样地,即使相对于1质量份LM果胶而配合1.5质量份的牛磺酸,通过配合糊精,与比较例4相比凝胶强度(断裂强度)显著增加。
产业实用性
通过本发明,可提供水性液体饮料,其具有虽然在饮用前是普通的水性液体饮料但饮用后会在胃中与胃酸反应而凝胶化、滞留在胃中而使饱腹感良好的性质,该水性液体饮料还配合有氨基酸、牛磺酸、肉毒碱、肽、蛋白质。由此,通过将本发明提供为以预防肥胖的节食作为目标的药品、准药品和食品,可期待这些产业的发展。
Claims (6)
1. 水性液体饮料,其特征在于,配合有LM果胶、糊精、以及氨基酸、牛磺酸、肉毒碱、肽或蛋白质。
2. 权利要求1所述的水性液体饮料,其中,氨基酸、牛磺酸、肉毒碱、肽或蛋白质的配合量相对于1质量份LM果胶为1.5质量份以下。
3. 权利要求1或2所述的水性液体饮料,其中,氨基酸为甘氨酸或精氨酸。
4. 权利要求1或2所述的水性液体饮料,其中,肽为酵母肽或胶原肽。
5. 权利要求1或2所述的水性液体饮料,其中,蛋白质为蛋白酶抑制剂。
6. 权利要求1~5中任一项所述的水性液体饮料,其中,pH为3.5~7.0。
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JPWO2013151084A1 (ja) | 2015-12-17 |
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