CN104853622B - 水性碳酸饮料 - Google Patents

水性碳酸饮料 Download PDF

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CN104853622B
CN104853622B CN201380067767.XA CN201380067767A CN104853622B CN 104853622 B CN104853622 B CN 104853622B CN 201380067767 A CN201380067767 A CN 201380067767A CN 104853622 B CN104853622 B CN 104853622B
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堂本隆史
山地麻里江
坂田茜
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Taisho Pharmaceutical Co Ltd
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Abstract

水性碳酸饮料，其特征在于，饮料中含有0.01w/v%以上的LM果胶、0.1w/v%以上的藻酸或其盐、或者0.001w/v%以上的结冷胶，pH为3.5~7.0。

Description

水性碳酸饮料
技术领域
本发明涉及水性的碳酸饮料，可在医药品、医药外用品和食品等领域中利用。
现有技术
肥胖是导致代谢综合征的深刻社会问题。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，但现状是：由于由此产生的空腹感而无法长期持续。因而，为了消除空腹感而提供了以香料或香料化合物作为主成分的空腹感缓和剂（参照专利文献1）；谷物食品（参照专利文献2）；可食性磷蛋白和金属的碳酸盐（参照专利文献3）等。
作为用于改善这种空腹感的方法之一，报告有使用琼脂并提高在胃液中浸渍一定时间后的琼脂的凝胶强度的方法（参照专利文献4）。然而，由于需要咀嚼并咽下坚硬的凝胶，因此难以说实用性高。还报告有如下方法：使用含凝胶剂的胃内筏组合物的方法（参照专利文献5）；使用含气体生成物质的胃内筏组合物的方法，所述气体生成物质与水性酸接触时可生成非毒性气体（参照专利文献6）。其因所生成的气体的影响而具有在胃内浮游的性质，难以因胃的蠕动运动而被消化，但需要大量摄取粉末或片剂，因此存在服用性不好的课题。另外，将它们溶解于水而成的物质因气体发生剂的影响而呈碱性，因此作为饮料的保存性差，溶解粉末来饮用时也存在嗜好性低的味道这一课题。
现有技术文献
专利文献
专利文献1：日本特开2008-7427号公报
专利文献2：日本特开2007-53929号公报
专利文献3：日本特开2010-94085号公报
专利文献4：日本特开2008-110923号公报
专利文献5：日本特表2009-530254号公报
专利文献6：日本特表2005-507409号公报。
发明内容
发明要解决的课题
本发明的目的在于，提供在饮用前是通常的水性碳酸饮料，但饮用后在胃中与胃酸发生反应而凝胶化，具有在胃中呈现浮游状态地滞留而使饱腹性良好这一性质的水性碳酸饮料。
用于解决问题的手段
本发明人等为了解决上述课题而进行了深入研究，结果发现，饮料中含有0.01w/v%以上的LM果胶、0.1w/v%以上的藻酸或其盐、或者0.001w/v%以上的结冷胶且将pH设定为3.5~7.0的水性碳酸饮料在饮用前是通常的液体（水性碳酸饮料），但饮用后在胃中与胃酸发生反应而凝胶化，具有在胃中呈现浮游状态地滞留而使饱腹性良好这一性质。另外，这种水性碳酸饮料为饮料的形态，因此能够轻松地摄取，能够设计成酸性~中性，因此能够设计成保存性高且嗜好性高的口味。
通过所述见解而得到的本发明的技术方案如下所示。
（1）水性碳酸饮料，其特征在于，饮料中含有0.01w/v%以上的LM果胶、0.1w/v%以上的藻酸或其盐、或者0.001w/v%以上的结冷胶，pH为3.5~7.0。
（2）前述（1）的水性碳酸饮料，其中，藻酸盐为藻酸钠或藻酸钾。
（3）前述（1）的水性碳酸饮料，其中，结冷胶为脱酰基型结冷胶。
发明的效果
通过本发明，能够提供饮用后在胃中与胃酸发生反应而凝胶化且该凝胶具有在胃内呈现浮游状态地滞留而使饱腹性良好这一性质的水性碳酸饮料。
具体实施方式
“果胶”是指以进行了α-1,4-键合的聚半乳糖醛酸作为主成分的水溶性多糖类，其提取自苹果、柑橘类。本发明的果胶来源于苹果、来源于柑橘类中的任一种均可，其必须为果胶的构成糖且以游离酸或甲酯的形式存在的半乳糖醛酸为甲酯的物质的比率不足50%的“LM果胶”。顺便一提，甲酯的比率为50%以上的果胶称为HM果胶，其在酸性区域中不会发生凝胶化，从而不适合于本发明。
LM果胶的含有（配合）量为饮料中的0.01w/v%以上，从凝胶强度和服用性优异、且能够高效地充分增加胃内的凝胶体积这一点出发，优选为0.025~5w/v%。需要说明的是，本发明中，w/v%表示质量（g）相对于总体积100ml的比率。
“藻酸”为海带、海草等海藻中包含的多糖类，其广泛用作增稠稳定剂。藻酸呈现甘露糖醛酸与葡糖醛酸进行直链聚合而成的结构，并市售有钠盐、钾盐、钙盐、铵盐等。本发明中，可以使用任意藻酸或其盐，从溶解性的观点出发优选为藻酸钠或藻酸钾。
藻酸或其盐的含有（配合）量为饮料中的0.1w/v%以上，从凝胶强度和服用性优异、且能够高效地充分增加胃内的凝胶体积这一点出发，优选为0.3~5w/v%。
“结冷胶”是微生物（Sphingomonas elodea）产出至菌体外的多糖类，其广泛用作增稠稳定剂。结冷胶为直链状杂多糖类，由葡萄糖、葡糖醛酸、葡萄糖、鼠李糖的4糖重复单元构成，具有源自葡糖醛酸的羧基。结冷胶根据在进行了1-3键合的葡萄糖中存在的乙酰基和甘油基的有无而存在脱酰基型结冷胶和天然型结冷胶这两种。本发明中，可以使用任意结冷胶，但从凝胶强度的观点来看，优选为脱酰基型结冷胶。
结冷胶的含有（配合）量为饮料中的0.001w/v%以上，从凝胶强度和服用性优异、且能够高效地充分增加胃内的凝胶体积这一点出发，优选为0.0025~1w/v%。
另外，在本发明中，可以使用上述LM果胶、藻酸或其盐、以及结冷胶之中的任一种，从以碳酸饮料的形式饮用后进一步增加胃内的凝胶体积这一点出发，优选使用LM果胶或藻酸或其盐，更优选使用LM果胶。
“水性碳酸饮料”是指向适合于饮用的水中压入二氧化碳并向其中添加食品、食品添加物等而成的饮料，其气体体积优选为0.5~4.0。前述气体体积是指在标准状态（1个大气压、15.6℃）下相对于溶剂即液体1而溶解于其中的二氧化碳的体积比。
从饮用前为通常的水性碳酸饮料但饮用后在胃中与胃酸发生反应而凝胶化这一点出发，水性碳酸饮料的pH为3.5~7.0。为了将pH保持为上述范围，根据需要可以配合pH调节剂。作为pH调节剂，优选为有机酸，其中，从缓冲能力强而难以在饮用前发生凝胶化这一点出发，优选为柠檬酸、苹果酸、己二酸。它们的量为饮料中的0.001~5w/v%，从缓冲能力和服用性这一点出发，更优选为0.01~2w/v%。另外，为了在上述pH范围内制造，根据需要可以配合保存剂。其中，作为保存剂，优选为苯甲酸和苯甲酸钠等苯甲酸盐，它们的量为饮料中的0.001~0.5w/v%，从保存性和服用性这一点出发，更优选为0.005~0.1w/v%。
水性碳酸饮料可以利用现有公知的方法来制造。例如，在水中添加・混合各成分并使其溶解，从而制备饮料原液。并且，可以根据需要进行pH的调节、加热杀菌并冷却后，以气体压力达到规定范围的方式将二氧化碳进行气体封入（碳酸化），通过填充至容器中并杀菌的工序来制造。
需要说明的是，碳酸饮料的制法中有预混合法和后混合法，在本发明中任意方法均可使用。
另外，水性碳酸饮料中，作为其它成分，可以在不损害本发明效果的范围内适当配合维生素类、矿物质类、氨基酸及其盐类、生药、生药提取物、咖啡因、蜂王浆、糊精等。进而根据需要在不损害本发明效果的范围内适当配合抗氧化剂、着色剂、香料、矫味剂、保存剂、甜味料等添加物。
实施例
以下，列举出实施例、比较例和试验例来更详细地说明本发明。
实施例和比较例
向纯化水中添加柠檬酸一水合物、苯甲酸钠并使其溶解，用盐酸、氢氧化钠水溶液来调整pH。向该溶液中分别溶解LM果胶、HM果胶、藻酸钠、结冷胶、角叉菜多糖、或黄原胶，向该溶液中进一步添加纯化水而使总量为25ml，用氢氧化钠水溶液对pH进行微调。将各试验液填充至玻璃瓶后进行杀菌，在即将评价之前添加75ml的碳酸水或纯化水，从而得到实施例1~8、10、11、13~16、18、19以及比较例1~6的水性饮料。
关于实施例9、12、17，向纯化水中添加柠檬酸一水合物、苯甲酸钠，分别使LM果胶、藻酸钠、结冷胶溶解，向该溶液中进一步添加纯化水而使总量为25ml，添加碳酸水，用盐酸、氢氧化钠溶液调整pH，使总量为100ml。
实施例1~19中得到的水性饮料是气体体积为0.5~4.0的范围内且总量为100ml的水性碳酸饮料。将各水性饮料的组成和pH示于表1~5。
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Figure 399075DEST_PATH_IMAGE002
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Figure 378532DEST_PATH_IMAGE004
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试验例 滴加人工胃液时的性状・体积
向作为人工胃液的37℃的日局1液（日本药局方崩解试验法第1液）100ml中，滴加用冰水冷却的上述实施例和比较例的水性饮料100ml，以37℃孵育10分钟后观察性状，测定整体的体积。将结果示于表6~10。需要说明的是，表中，“浮游”表示发生了凝胶化的水性饮料漂浮于前述日局1液上的状态。
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如实施例1那样，与比较例1之类的单纯配合LM果胶的水性饮料不同，配合了LM果胶的水性碳酸饮料的凝胶内部因产生二氧化碳的气泡而膨胀，比重变轻而浮游，整体的总体积增加。配合了藻酸钠、结冷胶的水性碳酸饮料时（实施例2和3、比较例5和6）也同样。
与此相对，分别配合了HM果胶、角叉菜多糖和黄原胶的比较例2~4的水性饮料中，未发现滴加日局1液后的凝胶化。
另外，如实施例4~7所示那样地LM果胶的配合量为0.025w/v%以上、如实施例8~9那样地pH为3.6~6.8的范围时，确认到凝胶化和浮游。关于藻酸钠，如实施例10所示那样地配合量为0.3w/v%以上、如实施例11和12所示那样地pH为3.9~6.7的范围时，确认到凝胶化和浮游。关于结冷胶，如实施例13~15所示那样地配合量为0.0025w/v%以上、如实施例16和17所示那样地pH为4.3~6.7的范围时，确认到凝胶化和浮游。
如实施例18和19所示那样，即使为高浓度配合有LM果胶的低pH溶液，也确认到凝胶化和浮游。
产业利用性
通过本发明，能够提供在饮用前为通常的水性碳酸饮料但饮用后在胃中与胃酸发生反应而凝胶化，具有在胃中呈现浮游状态地滞留而饱腹性良好这一性质的水性碳酸饮料。因而，通过将本发明以用于预防肥胖的节食目标医药品、医药外用品和食品的形式进行提供，可期待这些产业的发展。

Claims (3)

1.水性碳酸饮料，其特征在于，饮料中含有0.2~0.5w/v%的LM果胶、0.1w/v%以上的藻酸或其盐、或者0.001w/v%以上的结冷胶，pH为3.5~7.0，气体体积为0.5~4.0，饮用前是液体，在胃内与胃酸反应而凝胶化。
2.水性碳酸饮料，其特征在于，饮料中含有0.1w/v%以上的藻酸钠或藻酸钾，pH为3.5~7.0，气体体积为0.5~4.0，饮用前是液体，在胃内与胃酸反应而凝胶化。
3.水性碳酸饮料，其特征在于，饮料中含有0.001w/v%以上的脱酰基型结冷胶，pH为3.5~7.0，气体体积为0.5~4.0，饮用前是液体，在胃内与胃酸反应而凝胶化。
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