CN104363775B - Waterborne liquid beverage - Google Patents
Waterborne liquid beverage Download PDFInfo
- Publication number
- CN104363775B CN104363775B CN201380018383.9A CN201380018383A CN104363775B CN 104363775 B CN104363775 B CN 104363775B CN 201380018383 A CN201380018383 A CN 201380018383A CN 104363775 B CN104363775 B CN 104363775B
- Authority
- CN
- China
- Prior art keywords
- liquid beverage
- waterborne liquid
- pectin
- polyoxyethylene
- nonionic surfactant
- 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.)
- Expired - Fee Related
Links
- 239000007788 liquid Substances 0.000 title claims abstract description 29
- 235000013361 beverage Nutrition 0.000 title claims abstract description 28
- -1 polyoxyethylene Polymers 0.000 claims abstract description 24
- 229920003171 Poly (ethylene oxide) Polymers 0.000 claims abstract description 19
- 229920001277 pectin Polymers 0.000 claims abstract description 16
- 239000001814 pectin Substances 0.000 claims abstract description 16
- 235000010987 pectin Nutrition 0.000 claims abstract description 16
- 239000002736 nonionic surfactant Substances 0.000 claims abstract description 14
- ZEMPKEQAKRGZGQ-AAKVHIHISA-N 2,3-bis[[(z)-12-hydroxyoctadec-9-enoyl]oxy]propyl (z)-12-hydroxyoctadec-9-enoate Chemical class CCCCCCC(O)C\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CC(O)CCCCCC)COC(=O)CCCCCCC\C=C/CC(O)CCCCCC ZEMPKEQAKRGZGQ-AAKVHIHISA-N 0.000 claims description 5
- 239000000499 gel Substances 0.000 description 16
- 230000000052 comparative effect Effects 0.000 description 12
- 210000002784 stomach Anatomy 0.000 description 9
- 239000003814 drug Substances 0.000 description 8
- 238000001879 gelation Methods 0.000 description 7
- 238000000034 method Methods 0.000 description 6
- 229940079593 drug Drugs 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 235000014113 dietary fatty acids Nutrition 0.000 description 4
- 239000000194 fatty acid Substances 0.000 description 4
- 229930195729 fatty acid Natural products 0.000 description 4
- 210000004211 gastric acid Anatomy 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 208000008589 Obesity Diseases 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 3
- 230000037213 diet Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 150000004702 methyl esters Chemical class 0.000 description 3
- 235000020824 obesity Nutrition 0.000 description 3
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 2
- 241000207199 Citrus Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 235000020971 citrus fruits Nutrition 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 210000004051 gastric juice Anatomy 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 238000012423 maintenance Methods 0.000 description 2
- 229940083466 soybean lecithin Drugs 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 1
- YASYEJJMZJALEJ-UHFFFAOYSA-N Citric acid monohydrate Chemical compound O.OC(=O)CC(O)(C(O)=O)CC(O)=O YASYEJJMZJALEJ-UHFFFAOYSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 229920002230 Pectic acid Polymers 0.000 description 1
- 102000007982 Phosphoproteins Human genes 0.000 description 1
- 108010089430 Phosphoproteins Proteins 0.000 description 1
- 229920001214 Polysorbate 60 Polymers 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- IAJILQKETJEXLJ-RSJOWCBRSA-N aldehydo-D-galacturonic acid Chemical compound O=C[C@H](O)[C@@H](O)[C@@H](O)[C@H](O)C(O)=O IAJILQKETJEXLJ-RSJOWCBRSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000001066 destructive effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003974 emollient agent Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 239000010318 polygalacturonic acid Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000011496 sports drink Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/70—Carbohydrates; Sugars; Derivatives thereof
- A61K31/715—Polysaccharides, i.e. having more than five saccharide radicals attached to each other by glycosidic linkages; Derivatives thereof, e.g. ethers, esters
- A61K31/732—Pectin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
- A61K47/30—Macromolecular organic or inorganic compounds, e.g. inorganic polyphosphates
- A61K47/36—Polysaccharides; Derivatives thereof, e.g. gums, starch, alginate, dextrin, hyaluronic acid, chitosan, inulin, agar or pectin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
- A61K47/44—Oils, fats or waxes according to two or more groups of A61K47/02-A61K47/42; Natural or modified natural oils, fats or waxes, e.g. castor oil, polyethoxylated castor oil, montan wax, lignite, shellac, rosin, beeswax or lanolin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/0087—Galenical forms not covered by A61K9/02 - A61K9/7023
- A61K9/0095—Drinks; Beverages; Syrups; Compositions for reconstitution thereof, e.g. powders or tablets to be dispersed in a glass of water; Veterinary drenches
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/04—Anorexiants; Antiobesity agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
Abstract
The present invention provides waterborne liquid beverage, it is characterised in that be combined with LM pectin and polyoxyethylene system nonionic surfactant.
Description
Technical field
The present invention relates to the liquid beverage of aqueous, it may use the fields such as medicine, quasi drug and food.
Background technology
Obesity is to cause the serious social problem of metabolism syndrome.As the effective means for pre-preventing obesity, can list and limit going on a diet of food intake, but practical situation is consequent empty stomach sense can cause going on a diet and cannot continue for a long time.Thus, it is provided with to eliminate sense on an empty stomach using spice or flavor compounds as the empty stomach sense demulcent (with reference to patent documentation 1) of main component, cereals (with reference to patent documentation 2), edibility phosphoprotein and the carbonate (with reference to patent documentation 3) etc. of metal.
As for one of method improving this empty stomach sense, report has use agar, makes the method (with reference to patent documentation 4) that the gel strength of the agar after impregnating certain time in gastric juice improves.But, owing to needing to chew hard gel and swallowed, therefore, it is difficult to say that its practicality is high.It addition, be also reported the method (with reference to patent documentation 5) using stomach valve (gastricraft) compositions containing gel, but gel strength is low, does not reaches long-time suppression sense on an empty stomach.
Prior art literature
Patent documentation
Patent documentation 1: Japanese Patent Laid-Open 2008-7427 publication
Patent documentation 2: Japanese Patent Laid-Open 2007-53929 publication
Patent documentation 3: Japanese Patent Laid-Open 2010-94085 publication
Patent documentation 4: Japanese Patent Laid-Open 2008-110923 publication
Patent documentation 5: Japan Patent spy's table 2009-530254 publication.
Summary of the invention
The problem that invention is to be solved
It is an object of the invention to provide waterborne liquid beverage, although it has is common waterborne liquid beverage before consumption, but understands after drinking and react with gastric acid under one's belt and gelation, delay make the character that satiety is good under one's belt.
Means for solving the above
The present inventor conducts in-depth research to solve the problems referred to above, found that: be combined with LM pectin, the waterborne liquid beverage of polyoxyethylene system nonionic surfactant reacts and gelation with simulated gastric fluid (Japanese Pharmacopoeia the 1st liquid), it is possible to obtain the gel of high intensity.
By the way of the present invention obtained by above-mentioned opinion as follows.
(1) waterborne liquid beverage, it is characterised in that be combined with LM pectin and polyoxyethylene system nonionic surfactant.
(2) waterborne liquid beverage aforementioned (1), wherein, the use level of polyoxyethylene system nonionic surfactant is more than 0.005 mass parts relative to 1 mass parts LM pectin.
(3) aforementioned (1) or the waterborne liquid beverage of (2), wherein, polyoxyethylene system nonionic surfactant is polyoxyethylene hydrogenated Oleum Ricini.
(4) the waterborne liquid beverage any one of aforementioned (1) ~ (3), wherein, pH is 3.5 ~ 7.0.
Invention effect
Pass through the present invention, it is possible to provide waterborne liquid beverage, it is believed that it reacts with gastric acid and gelation, its gel strength height, therefore, it is possible to long-time maintenance feels the state being eliminated on an empty stomach.
Detailed description of the invention
" pectin " refers to the water-soluble polysaccharides using the polygalacturonic acid of α-Isosorbide-5-Nitrae-bonding as main component, and it extracts from Fructus Mali pumilae, citrus.The pectin of the present invention can be derived from Fructus Mali pumilae, be derived from citrus any one, but must be the ratio of the composition as methyl ester of the galacturonic acid presented in free acid or methyl ester constituting sugar as pectin " the LM pectin " less than 50%.It addition, the pectin that the ratio of methyl ester is more than 50% is referred to as HM pectin, its in acidic region soluble solid constituents if not more than 55% then will not gelation, be therefore unsuitable for the present invention.
The use level of LM pectin is 0.01 ~ 10 mass % in waterborne liquid beverage, from taking and the aspect of gel strength under one's belt, more preferably 0.1 ~ 3.5 mass %.
As " polyoxyethylene system nonionic surfactant ", polyoxyethylene hydrogenated Oleum Ricini, polyoxyethylene sorbitan fatty acid ester, cithrol, polyoxyethylene glycerol fatty acid esters can be listed.
The use level of polyoxyethylene system nonionic surfactant is 0.005 ~ 50 mass parts relative to 1 mass parts LM pectin, preferably 0.01 ~ 50 mass parts.Under this mixing ratio, it is possible to provide reacting with gastric acid and gelation, its gel strength height, therefore president's time maintains the waterborne liquid beverage feeling the state being eliminated on an empty stomach.
About the pH of the waterborne liquid beverage of the present invention, due to LM pectin when pH is less than 3.5 can gelation, the most preferably 3.5 ~ 7.0, from the aspect of the ease of manufacturing of waterborne liquid beverage, more preferably 4.0 ~ 7.0.
In order to the pH of the waterborne liquid beverage of the present invention is maintained at above-mentioned scope, the pH adjusting agents such as organic acid can be coordinated as required.
It addition, as other composition, can suitably coordinate vitamins, minerals, aminoacid and its esters, crude drug, extracts from crude drugs, caffeine, Lac regis apis, dextrin etc. in the range of effect of the present invention not damaging.And then, do not damaging in the range of effect of the present invention, can the most suitably coordinate the additives such as antioxidant, coloring agent, spice, correctives, preservative agent, sweetening material.
The waterborne liquid beverage of the present invention can be prepared by conventional method, and its method is not particularly limited.Such as after can be by weighing each composition and being dissolved in appropriate pure water, regulate pH, and then interpolation pure water adjusts capacity, implements filtration as required, sterilization processing is prepared.
The waterborne liquid beverage of the present invention can provide as the various beverages in the field of food such as medicine and quasi drug, tea beverage, sports drink such as refreshment drink water, functional drinks and health beverage (De リ Application Network), syrup.
Embodiment
Embodiment described below, comparative example and test example, illustrate the present invention in further detail.
[embodiment and comparative example]
Citric acid hydrate and sodium benzoate is added in pure water, and then add the polyoxyethylene hydrogenated Oleum Ricini (embodiment 1 ~ 6) as polyoxyethylene system nonionic surfactant, the SY-Glyster MO 750 (comparative example 2) as polyglyceryl fatty acid ester or as the Refined Soybean lecithin (comparative example 3) of lecithin and make it dissolve, with hydrochloric acid sodium hydroxide pH adjusted to 3.5(final pH be the situation of 4.0), 4.5(final pH be 4.5,7.0 situation).This solution being heated to 80 DEG C, makes LM pectolysis, adding pure water in this solution and making total amount is 100mL, adjusts pH to 4.0,4.5 or 7.0 with sodium hydroxide.Each experimental liquid is filled and sterilizes to vial, obtain the embodiment 1 ~ 6 shown in table 1 ~ 3 and the beverage of comparative example 1 ~ 5.
[table 1]
[table 2]
[table 3]
The mensuration of [test example 1] gel strength
Gel strength (fracture strength) measures by following method.
In 50mL beaker, put into the sample of the beverage of preparation in the embodiment 1 ~ 6 of 12.5mL and comparative example 1 ~ 5, drip Japanese Pharmacopoeia the 1st liquid (Japanese Pharmacopoeia slaking test method the 1st liquid) of 12.5mL along wall quietly.It addition, Japanese Pharmacopoeia the 1st liquid is comparable to the acid solution (pH is 1.2) of gastric juice.After at room temperature placing 1 hour, with rheometer measurement gel strength (fracture strength).
Use instrument: FUDOH flow graph (レ オ テ ッ Network company model: RT-2100NJ-CW)
Use adapter: viscoelasticity thick pole φ 20mm
Test model: destructive test
Measurement range: 20N
Log speed: 1cm/min
The meansigma methods of 3 measurement results is shown in table 4 ~ 6.
[table 4]
[table 5]
[table 6]
By coordinating polyoxyethylene system nonionic surfactant (polyoxyethylene hydrogenated Oleum Ricini) as in Example 1, gel strength (fracture strength) dramatically increases compared with comparative example 1.The lecithin (Refined Soybean lecithin) added in the polyglyceryl fatty acid ester (SY-Glyster MO 750) added in comparative example 2 or comparative example 3, compared with the comparative example 1 being not added with them, does not observes the rising of gel strength.
By coordinating polyoxyethylene system nonionic surfactant as embodiment 2 and 3, and to make pH be 4.0 ~ 7.0, and gel strength (fracture strength) dramatically increases compared with comparative example 4 and 5.
By coordinating the polyoxyethylene system nonionic surfactant of more than 0.005 mass parts as embodiment 4 ~ 6 relative to 1 mass parts LM pectin, gel strength (fracture strength) dramatically increases compared with comparative example 1.
Industrial applicability
Passing through the present invention, it is possible to provide waterborne liquid beverage, it reacts with gastric acid and gelation, its gel strength height, therefore, it is possible to long-time maintenance feels the state being eliminated on an empty stomach.Thus, by the present invention being provided as the go on a diet medicine as target, quasi drug and food with pre-preventing obesity, the development of these industries can be expected.
Claims (3)
1. waterborne liquid beverage, it is to cooperate with LM pectin and the waterborne liquid beverage of polyoxyethylene system nonionic surfactant, it is characterised in that described polyoxyethylene system nonionic surfactant is polyoxyethylene hydrogenated Oleum Ricini.
2. the waterborne liquid beverage described in claim 1, wherein, the use level of polyoxyethylene system nonionic surfactant is more than 0.005 mass parts relative to 1 mass parts LM pectin.
3. the waterborne liquid beverage described in claim 1 or 2, wherein, pH is 3.5 ~ 7.0.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2012085091 | 2012-04-04 | ||
| JP2012-085091 | 2012-04-04 | ||
| PCT/JP2013/060170 WO2013151082A1 (en) | 2012-04-04 | 2013-04-03 | Aqueous liquid beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104363775A CN104363775A (en) | 2015-02-18 |
| CN104363775B true CN104363775B (en) | 2016-08-03 |
Family
ID=49300563
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201380018383.9A Expired - Fee Related CN104363775B (en) | 2012-04-04 | 2013-04-03 | Waterborne liquid beverage |
Country Status (7)
| Country | Link |
|---|---|
| JP (1) | JP6183355B2 (en) |
| CN (1) | CN104363775B (en) |
| HK (1) | HK1203321A1 (en) |
| PH (1) | PH12014502222A1 (en) |
| SG (1) | SG11201406307RA (en) |
| TW (1) | TW201402135A (en) |
| WO (1) | WO2013151082A1 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2016084887A1 (en) * | 2014-11-27 | 2016-06-02 | 大正製薬株式会社 | Aqueous liquid beverage |
| JPWO2016104334A1 (en) * | 2014-12-25 | 2017-10-05 | 大正製薬株式会社 | Aqueous liquid beverage |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1109344A (en) * | 1965-06-10 | 1968-04-10 | Pfizer & Co C | Stable fumaric acid-containing compositions for beverages |
| CN1078107A (en) * | 1993-03-12 | 1993-11-10 | 四川省劳动卫生职业病防治研究所 | Prevent and treat health food, beverage and the processing method of heavy metal poisoning |
| JP2001122734A (en) * | 1999-10-22 | 2001-05-08 | Kao Corp | Emulsified cosmetic |
| CN1326513A (en) * | 1998-09-16 | 2001-12-12 | 丹尼斯科有限公司 | Process for enzymatically modifying pectin |
| CN1326784A (en) * | 2000-06-07 | 2001-12-19 | 张昊 | Colon-releasing oral biological preparation |
| CN1522111A (en) * | 2001-06-29 | 2004-08-18 | �����Ƥ�� | Clear dairy drink and method for producing same |
| CN1649517A (en) * | 2001-12-20 | 2005-08-03 | 努特里奇亚有限公司 | Soft drink replacer |
| JP2006006276A (en) * | 2004-06-29 | 2006-01-12 | Sakamoto Yakuhin Kogyo Co Ltd | Acid milk beverage |
| CN101411477A (en) * | 2007-10-18 | 2009-04-22 | 张清 | Method and product for inhibiting or delaying absorption of food components in intestines and stomach |
| CN102028027A (en) * | 2009-09-24 | 2011-04-27 | 丹尼斯克（中国）有限公司 | Polyoxyethylene sorbitan monooleate-containing dairy product stabilizer and application thereof |
Family Cites Families (15)
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- 2013-04-03 TW TW102112179A patent/TW201402135A/en unknown
- 2013-04-03 WO PCT/JP2013/060170 patent/WO2013151082A1/en active Application Filing
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- 2013-04-03 JP JP2014509181A patent/JP6183355B2/en active Active
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2014
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Also Published As
| Publication number | Publication date |
|---|---|
| JPWO2013151082A1 (en) | 2015-12-17 |
| WO2013151082A1 (en) | 2013-10-10 |
| SG11201406307RA (en) | 2014-11-27 |
| TW201402135A (en) | 2014-01-16 |
| JP6183355B2 (en) | 2017-08-23 |
| CN104363775A (en) | 2015-02-18 |
| PH12014502222A1 (en) | 2015-01-12 |
| HK1203321A1 (en) | 2015-10-30 |
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