CN110944519A - 饮料 - Google Patents
饮料 Download PDFInfo
- Publication number
- CN110944519A CN110944519A CN201880048491.3A CN201880048491A CN110944519A CN 110944519 A CN110944519 A CN 110944519A CN 201880048491 A CN201880048491 A CN 201880048491A CN 110944519 A CN110944519 A CN 110944519A
- Authority
- CN
- China
- Prior art keywords
- beverage
- mass
- glucosamine
- beverage according
- calcium
- 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
- 235000013361 beverage Nutrition 0.000 title claims abstract description 158
- 238000000034 method Methods 0.000 title description 13
- MSWZFWKMSRAUBD-IVMDWMLBSA-N 2-amino-2-deoxy-D-glucopyranose Chemical compound N[C@H]1C(O)O[C@H](CO)[C@@H](O)[C@@H]1O MSWZFWKMSRAUBD-IVMDWMLBSA-N 0.000 claims abstract description 63
- MSWZFWKMSRAUBD-UHFFFAOYSA-N beta-D-galactosamine Natural products NC1C(O)OC(CO)C(O)C1O MSWZFWKMSRAUBD-UHFFFAOYSA-N 0.000 claims abstract description 63
- 229960002442 glucosamine Drugs 0.000 claims abstract description 63
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 56
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims abstract description 38
- 150000003839 salts Chemical class 0.000 claims abstract description 32
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 30
- 239000011575 calcium Substances 0.000 claims abstract description 30
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 30
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 19
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims abstract description 19
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 18
- 239000001630 malic acid Substances 0.000 claims abstract description 18
- 235000011090 malic acid Nutrition 0.000 claims abstract description 18
- 102000008186 Collagen Human genes 0.000 claims description 42
- 108010035532 Collagen Proteins 0.000 claims description 42
- 229920001436 collagen Polymers 0.000 claims description 42
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 28
- 150000001413 amino acids Chemical class 0.000 claims description 14
- 108010010803 Gelatin Proteins 0.000 claims description 11
- 239000008273 gelatin Substances 0.000 claims description 11
- 229920000159 gelatin Polymers 0.000 claims description 11
- 235000019322 gelatine Nutrition 0.000 claims description 11
- 235000011852 gelatine desserts Nutrition 0.000 claims description 11
- 102000004196 processed proteins & peptides Human genes 0.000 claims description 11
- CBOJBBMQJBVCMW-BTVCFUMJSA-N (2r,3r,4s,5r)-2-amino-3,4,5,6-tetrahydroxyhexanal;hydrochloride Chemical compound Cl.O=C[C@H](N)[C@@H](O)[C@H](O)[C@H](O)CO CBOJBBMQJBVCMW-BTVCFUMJSA-N 0.000 claims description 8
- 229960001911 glucosamine hydrochloride Drugs 0.000 claims description 8
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 claims description 6
- 102000004169 proteins and genes Human genes 0.000 claims description 5
- 108090000623 proteins and genes Proteins 0.000 claims description 5
- 229930003316 Vitamin D Natural products 0.000 claims description 4
- 235000019166 vitamin D Nutrition 0.000 claims description 4
- 239000011710 vitamin D Substances 0.000 claims description 4
- 150000003710 vitamin D derivatives Chemical class 0.000 claims description 4
- 229940046008 vitamin d Drugs 0.000 claims description 4
- 229960005069 calcium Drugs 0.000 description 24
- 229960004106 citric acid Drugs 0.000 description 13
- 239000002244 precipitate Substances 0.000 description 11
- 235000019640 taste Nutrition 0.000 description 10
- 235000019606 astringent taste Nutrition 0.000 description 9
- 235000019658 bitter taste Nutrition 0.000 description 9
- 239000000284 extract Substances 0.000 description 9
- 235000003599 food sweetener Nutrition 0.000 description 8
- 239000003765 sweetening agent Substances 0.000 description 8
- 230000015572 biosynthetic process Effects 0.000 description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- YRKCREAYFQTBPV-UHFFFAOYSA-N acetylacetone Chemical compound CC(=O)CC(C)=O YRKCREAYFQTBPV-UHFFFAOYSA-N 0.000 description 6
- 239000002253 acid Substances 0.000 description 6
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 5
- 244000228451 Stevia rebaudiana Species 0.000 description 5
- 239000004376 Sucralose Substances 0.000 description 5
- 239000000619 acesulfame-K Substances 0.000 description 5
- 150000007513 acids Chemical class 0.000 description 5
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 5
- 235000019408 sucralose Nutrition 0.000 description 5
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 5
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- 239000003153 chemical reaction reagent Substances 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 4
- 239000012086 standard solution Substances 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 235000020357 syrup Nutrition 0.000 description 4
- 239000006188 syrup Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 3
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 3
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 3
- 239000001527 calcium lactate Substances 0.000 description 3
- 235000011086 calcium lactate Nutrition 0.000 description 3
- 229960002401 calcium lactate Drugs 0.000 description 3
- 230000002354 daily effect Effects 0.000 description 3
- 230000003203 everyday effect Effects 0.000 description 3
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 3
- 239000003349 gelling agent Substances 0.000 description 3
- 239000008123 high-intensity sweetener Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- DFPAKSUCGFBDDF-UHFFFAOYSA-N nicotinic acid amide Natural products NC(=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-UHFFFAOYSA-N 0.000 description 3
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 238000001556 precipitation Methods 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 235000019143 vitamin K2 Nutrition 0.000 description 3
- 239000011728 vitamin K2 Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- HYPYXGZDOYTYDR-HAJWAVTHSA-N 2-methyl-3-[(2e,6e,10e,14e)-3,7,11,15,19-pentamethylicosa-2,6,10,14,18-pentaenyl]naphthalene-1,4-dione Chemical compound C1=CC=C2C(=O)C(C/C=C(C)/CC/C=C(C)/CC/C=C(C)/CC/C=C(C)/CCC=C(C)C)=C(C)C(=O)C2=C1 HYPYXGZDOYTYDR-HAJWAVTHSA-N 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 229920002101 Chitin Polymers 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- MJVAVZPDRWSRRC-UHFFFAOYSA-N Menadione Chemical compound C1=CC=C2C(=O)C(C)=CC(=O)C2=C1 MJVAVZPDRWSRRC-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 108010009736 Protein Hydrolysates Proteins 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 159000000007 calcium salts Chemical class 0.000 description 2
- FDJOLVPMNUYSCM-WZHZPDAFSA-L cobalt(3+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+3].N#[C-].N([C@@H]([C@]1(C)[N-]\C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C(\C)/C1=N/C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C\C1=N\C([C@H](C1(C)C)CCC(N)=O)=C/1C)[C@@H]2CC(N)=O)=C\1[C@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]1[C@@H](O)[C@@H](N2C3=CC(C)=C(C)C=C3N=C2)O[C@@H]1CO FDJOLVPMNUYSCM-WZHZPDAFSA-L 0.000 description 2
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- A23L33/18—Peptides; Protein hydrolysates
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Abstract
本发明提供了饮料,该饮料包含葡糖胺或其盐、钙、磷酸、苹果酸和柠檬酸。在该饮料中,以葡糖胺计,葡糖胺或其盐的含量为1.0质量%或更高,钙的含量为0.15质量%或更高,并且饮料的pH为3.4或更低。
Description
[技术领域]
本发明涉及饮料。
[背景技术]
中老年人的骨骼骨折和关节疾病是他们需要长期护理的主要原因之一。已知葡糖胺为具有改善关节炎效果的物质。此外,钙是骨骼所必需的重要营养物质。这些组分的摄入量倾向于仅从日常餐食中摄取是不足的。
[引用列表]
[专利文献]
[专利文档1]JP 09-255588 A
[发明内容]
[本发明要解决的问题]
已开发出包含葡糖胺和钙的饮料(例如专利文档1)。然而,在日常生活中摄取大量饮料可能是一种负担,尤其是对中老年人来说。因此,期望开发包含高浓度的所有上述组分的饮料。
由于葡糖胺在高pH下不稳定,因此需要低pH的包含葡糖胺的饮料。如稍后所述的实施例中具体示出的,本发明人已发现,即使将饮料的pH调节至酸性范围,pH为约3.6仍不足以稳定葡糖胺,并且需要甚至更低的pH。然而,当进一步降低饮料的pH时,可能导致在饮料中形成沉淀,并且还使饮料变得具有苦味和涩味。所获得的饮料不易于每天饮用。
本发明的目的是提供饮料,其在稳定的条件下包含高浓度的葡糖胺和高浓度的钙,形成很少的沉淀物,并且具有良好的味道。
[解决问题的手段]
本发明的饮料包含葡糖胺或其盐、钙、磷酸、苹果酸和柠檬酸,其中以葡糖胺计葡糖胺或其盐的含量为1.0质量%或更高,钙的含量为0.15质量%或更高,并且饮料的pH为3.4或更低。
饮料可在稳定的条件下包含葡糖胺或其盐,并且具有良好的味道,以及降低的苦味和涩味。可在饮料中抑制沉淀的形成。
优选的是,在饮料中,葡糖胺或其盐的含量为1.8质量%或更高。
优选的是,在饮料中钙的含量为0.25质量%或更高。
饮料还可包含一种或多种选自蛋白质、肽和氨基酸的组分。
优选的是,饮料还包含选自胶原、明胶、胶原肽和胶原衍生的氨基酸的一种或多种组分。
优选的是,在饮料中胶原、明胶、胶原肽和胶原衍生的氨基酸的总含量为4.0质量%或更高。
优选的是,饮料的pH为3.0或更高。上述范围内的pH使饮料的味道更佳。
在饮料中,葡糖胺或其盐可以是葡糖胺盐酸盐。
优选的是,在饮料中磷酸的含量为0.2质量%至3.0质量%。
优选的是,在饮料中苹果酸的含量为0.2质量%至2.0质量%。
优选的是,在饮料中柠檬酸的含量为0.05质量%至1.0质量%。
优选的是,在饮料中,磷酸、苹果酸和柠檬酸的含量相对于磷酸、苹果酸和柠檬酸的总含量分别为40质量%至70质量%、20质量%至50质量%、和3质量%至20质量%。
优选的是,饮料还包含维生素D。
饮料可被包装。
优选的是,饮料的体积为50ml至100ml,并且饮料包含以葡糖胺计的1,250mg或更多的葡糖胺或其盐、180mg或更多的钙、3,000mg或更多的胶原肽。
[本发明的有益效果]
本发明可提供饮料,其在稳定的条件下包含高浓度的葡糖胺,包含高浓度的钙,形成很少的沉淀物,并且具有良好的味道。
[实施本发明的模式]
在下文中,将详细描述实施本发明的模式。然而,本发明并不限于以下实施方案。
本发明的饮料包含葡糖胺或其盐、钙、磷酸、苹果酸和柠檬酸,其中以葡糖胺计葡糖胺或其盐的含量为1.0质量%或更高,钙的含量为0.15质量%或更高,并且饮料的pH为3.4或更低。
根据本实施方案的饮料包含高浓度的葡糖胺或其盐。葡糖胺的盐可以是其可药用的盐。此类盐的示例包括葡糖胺盐酸盐和葡糖胺硫酸盐。葡糖胺或其盐的来源没有特别限制。葡糖胺或其盐的获得方式可为,从甲壳类(诸如虾或蟹类)的外壳中提取甲壳素作为原料,并且水解提取物,然后将其纯化。葡糖胺或其盐也可通过微生物发酵或通过已知方法通过N-乙酰基葡糖胺的脱乙酰获得。作为葡糖胺的盐,通常使用通过用盐酸将甲壳质作为原材料水解而获得的葡糖胺盐酸盐。
根据本实施方案的饮料以葡糖胺计包含1.0质量%或更高的葡糖胺或其盐。在饮料中,以葡糖胺计葡糖胺或其盐的浓度优选为1.5质量%或更高,并且更优选地为1.8质量%或更高。在饮料中,以葡糖胺计,葡糖胺或其盐的浓度可为2.0质量%或更高、2.5质量%或更高、或3.0质量%或更高。在饮料中,以葡糖胺计,葡糖胺或其盐的浓度可为例如5.0质量%或更低、4.0质量%或更低、或3.5质量%或更低。饮料中葡糖胺的浓度可通过Rondle-Morgan方法测量。
根据本实施方案的饮料包含浓度为0.15质量%或更高的钙。根据本实施方案的饮料中钙的浓度优选为0.2质量%或更高,更优选0.25质量%或更高,并且还优选0.28质量%或更高。饮料中钙的浓度可为例如0.5质量%或更小、0.4质量%或更小、或0.3质量%或更小。
包含在饮料中的钙可以是离子的形式。例如,为了在饮料中共混钙,可加入钙盐。加入饮料中的钙盐的示例包括乳酸钙、碳酸钙、葡萄糖酸钙、柠檬酸钙、氯化钙、氢氧化钙、磷酸二氢钙、煅烧钙、乳钙和乳清矿物质。乳酸钙是优选的。
根据本实施方案的饮料还可包含一种或多种选自蛋白质、肽和氨基酸的组分。虽然这些组分趋于具有有助于提高饮料pH的特性,但是根据本实施方案的饮料可将pH保持在3.4或更低,并且即使饮料包含这些组分,也可抑制沉淀物的形成。通常用于饮料的任何种类的蛋白质、肽和氨基酸可用于根据本实施方案的饮料。
蛋白质、肽和氨基酸可以是例如胶原、明胶、胶原肽、胶原衍生的氨基酸,或它们的组合。这些组分是优选的,因为它们预期会对骨和/或关节产生积极效果。根据本实施方案的饮料中的胶原、明胶、胶原肽和胶原衍生的氨基酸的总含量可为例如1.0质量%或更高,优选2.0质量%或更高,更优选3.0质量%或更高,并且还优选4.0质量%或更高。根据本实施方案的饮料中胶原、明胶、胶原肽和胶原衍生的氨基酸的总含量可为例如10质量%或更小、8.0质量%或更小、或6.0质量%或更小。
在胶原、明胶、胶原肽和胶原衍生的氨基酸中,优选使用明胶、胶原肽和/或胶原衍生的氨基酸,并且更优选地,根据饮料中的溶解度和饮料的粘度调节来使用胶原肽。明胶的重均分子量可以为例如20,000至100,000。胶原肽的重均分子量可以为例如2,000至20,000,优选2,500至12,000,并且更优选3,000至8,000。胶原肽的平均分子量越小,具有良好同化性的可能性越大。通过使用HPLC的凝胶过滤色谱分析方法测量胶原肽的重均分子量。胶原肽通常具有较差的胶凝能力,因此即使含有胶原肽的水性溶液冷却,该溶液也趋于不胶凝。
胶原可衍生于任何动物,包括哺乳动物诸如牛、猪、鸡或鱼。胶原肽的类型没有具体限制,并且可以是(例如)I型、II型等。
根据本实施方案的饮料包含磷酸、苹果酸和柠檬酸。组合使用上述三种类型的酸允许将根据本实施方案的饮料的pH调节至3.4或更低,这适用于稳定葡糖胺,还抑制沉淀的形成,降低酸味并抑制饮料的苦味和涩味,以使味道更好。
根据本实施方案的饮料中的磷酸含量可为例如0.2质量%至3.0质量%,优选0.5质量%至2.5质量%,更优选0.6质量%至2.0质量%,还优选0.8质量%至1.5质量%,并且还更优选0.8质量%至1.2质量%。当磷酸的含量为3.0质量%或更低时,可进一步降低苦味。
根据本实施方案的饮料中苹果酸的含量可为例如0.2质量%至2.0质量%,优选0.3质量%至1.5质量%,更优选0.4质量%至1.0质量%,并且还优选0.5质量%至0.7质量%。当苹果酸的含量为2.0质量%或更低时,涩味可进一步降低。
根据本实施方案的饮料中柠檬酸的含量可为例如0.05质量%至1.0质量%,优选0.1质量%至0.7质量%,并且更优选0.1质量%至0.5质量%。当柠檬酸的含量为1.0质量%或更低时,可进一步抑制沉淀的形成。
相对于磷酸、苹果酸和柠檬酸的总含量,根据本实施方案的饮料中磷酸的含量可为例如40质量%至70质量%,优选45质量%至65质量%,并且优选50质量%至60质量%。相对于磷酸、苹果酸和柠檬酸的总含量,根据本实施方案的饮料中苹果酸的含量可为例如20质量%至50质量%,优选25质量%至45质量%,并且更优选30质量%至40质量%。相对于磷酸、苹果酸和柠檬酸的总含量,根据本实施方案的饮料中柠檬酸的含量可为例如3质量%至20质量%,优选5质量%至18质量%,并且更优选7质量%至15质量%。将上述三种类型的酸的比率设定到上述范围允许将pH调节至适当的范围,并且还可抑制沉淀的形成,并且降低饮料的酸味、苦味和涩味,并且使饮料的味道更好。
根据本实施方案的饮料还可包含其它酸。其它酸的示例包括乳酸、酒石酸、乙酸、抗坏血酸、琥珀酸、葡糖酸、己二酸和Δ葡萄糖酸内酯。
根据本实施方案的饮料的pH为3.4或更小。pH为3.4或更小可使包含在饮料中的葡糖胺或其盐长期保持稳定。优选的是,饮料的pH为3.3或更小。饮料的pH可为例如2.0或更高,并且优选为3.0或更高。pH为3.0或更高进一步改善饮料的味道。优选的是,饮料的pH为3.1至3.3。
优选的是,根据本实施方案的饮料包含甜味剂。当饮料包含甜味剂时,饮料的味道可得到改善。甜味剂可以是天然甜味剂或人造甜味剂,例如,诸如糖类、糖醇、高强度甜味剂、蜂蜜、枫糖浆、玉米糖浆、淀粉水解产物和糊精。糖类的示例包括糖、异构化葡萄糖糖浆、葡萄糖、果糖、麦芽糖、乳糖和海藻糖。糖醇的示例包括木糖醇、山梨醇、赤藓糖醇、甘露糖醇、麦芽糖醇、异麦芽酮糖醇(商品名,还原异麦芽酮糖)、乳糖醇、直链低聚糖醇、支链低聚糖醇和还原淀粉糖浆。高强度甜味剂的示例包括三氯蔗糖、安赛蜜K、甜叶菊提取物、阿斯巴甜、纽甜、糖精、糖精钠、非洲甜果素、罗汉果提取物和甘草提取物。此类甜味剂可单独使用,或两种或更多种类型组合使用。甜味剂的含量可为例如0.01质量%至1质量%,或0.02质量%至0.1质量%。根据本实施方案的饮料可不包含糖,或可不包含糖类。
优选的是,根据本实施方案的饮料包含高强度甜味剂作为甜味剂。甜味剂可为例如三氯蔗糖、甜叶菊提取物和安赛蜜K的组合。当根据本实施方案的饮料包含三氯蔗糖时,三氯蔗糖的含量可为0.01质量%至0.08质量%或0.01质量%至0.05质量%。当根据本实施方案的饮料包含甜叶菊提取物时,甜叶菊提取物的含量可为例如0.01质量%至0.05质量%或0.01质量%至0.03质量%。当根据本实施方案的饮料包含安赛蜜K时,安赛蜜K的含量可为0.005质量%至0.02质量%或0.008质量%至0.015质量%。
根据本实施方案的饮料可包含维生素。维生素的示例包括维生素B1(硫胺素)、维生素B2(核黄素)、维生素B3(烟酸或烟酰胺)、维生素B5(泛酸)、维生素B6(吡哆素、吡哆醛P或吡哆胺)、维生素B8(生物素)、维生素B9(叶酸)、维生素B12(钴胺素)、维生素C(抗坏血酸)、维生素K3(甲萘醌)、维生素K2(甲萘醌)、维生素K1(叶绿醌)、维生素E(α-生育酚或d-生育酚)和维生素D,诸如维生素D2和维生素D3。具体地讲,维生素D有利于钙的吸收,因此优选用于根据本实施方案的饮料中。当饮料包含维生素时,维生素的含量可为例如0.01质量%至0.1质量%,或0.01质量%至0.05质量%。
根据本实施方案的饮料可包含风味剂,着色剂诸如焦糖色素、抗氧化剂、防腐剂、乳化剂、增稠稳定剂、胶凝剂、矿物质、果汁、植物提取物、茶提取物、咖啡提取物、乳组分成分等,它们通常用于饮料中。根据本实施方案的饮料中的脂质含量可为例如小于0.5g/10ml。优选的是,根据本实施方案的饮料不包含脂质。
根据本实施方案的饮料在20℃下可具有例如100至10,000mPa·s、10至100mPa·s、或10mPa·或更小的粘度。根据本实施方案的饮料可包含胶凝剂,并且可不包含胶凝剂。
根据本实施方案的饮料每100ml可具有例如20kcal至200kcal、30kcal至100kcal、或35kcal至50kcal。
在一个实施方案中,饮料是包装的。包装饮料的体积可为例如50ml至100ml,优选50ml至80ml,并且更优选60ml至70ml。包装饮料的体积可为例如63ml。体积越小,饮者饮用的负担越小,因此更优选。优选地,包装饮料可在室温下储存。包装可为例如PET瓶、纸袋和玻璃瓶。
在根据本发明实施方案的包装饮料中,以葡糖胺计,每个包装的葡糖胺或其盐的含量可为1,250mg或更高、或1,500mg或更高。以葡糖胺计,每个包装的葡糖胺或其盐的含量可为例如2,000mg或更少。
根据本实施方案的包装饮料中每个包装的钙的含量可为100mg至200mg、150mg至200mg、或170mg至190mg。
在根据本实施方案的包装饮料中,每个包装的胶原肽的含量可为2,000mg至4,000mg、2,500mg至3,500mg、2,800mg至3,200mg、或2,900mg至3,100mg。
在一个实施方案中,包装饮料的体积为50ml至100ml,并且饮料包含以葡糖胺计的1,250mg或更多的葡糖胺或其盐、180mg或更多的钙、以及3,000mg或更多的胶原肽。
根据本实施方案的饮料可为具有健康要求的食物,诸如具有功能要求的食物、用于指定健康用途的食物、或具有营养功能要求的食物。饮料可为保健食品、营养物质组合物、功能性食物、营养补充剂、补充剂等。
根据本实施方案的饮料可用例如“对于担心关节软骨的那些人”、“抑制II型胶原的降解”、“对于想要顺畅运动的那些人”、“对于希望保持平稳的人”、“支持身体缓冲”、“对于希望每天保持活跃行走的人”、“能够同时服用葡糖胺、胶原和钙”来标记。
饮用根据本实施方案的饮料的个体没有特别限制,并且可以是不包括患者的健康的人,尤其是中老年人。建议每天服用根据本实施方案的包装饮料的一个包装。
根据本实施方案的饮料包含高浓度的葡糖胺和钙,以及任选的胶原肽。因此,这些组分可以少量消耗,并且每天服用饮料不是一种负担。根据本实施方案的饮料可以是可在室温下储存的产品的形式。
根据本实施方案的饮料可通过例如混合成分并将pH调节至规定范围来获得。优选的是,在包装中进行热处理之后包装饮料。包装前的热处理可在例如100至120℃下进行1至60秒。已知的方法可用于将饮料包装在包装中。优选在无菌条件下包装饮料。
饮料到包装中的包装可在饮料被加热至85至97℃的条件下进行。优选的是,在将饮料包装在包装中之后,进行后灭菌。后灭菌可在例如65℃下进行10分钟。最终可将包装的饮料产品冷却至室温。
根据本实施方案的饮料具有如下优点:其在稳定的条件下包含高浓度的葡糖胺,包含高浓度的钙,形成很少的沉淀物,并且具有良好的味道。因此,作为本发明的一个实施方案,提供了稳定饮料中葡糖胺的方法、抑制饮料中沉淀的方法、和/或改善饮料味道的方法,其中饮料以葡糖胺计包含1.0质量%或更高的葡糖胺或其盐以及0.15质量%或更高的钙。这些方法包括:将饮料的pH调节至3.4或更低;以及将磷酸、苹果酸和柠檬酸掺入饮料。
[实施例]
在下文中,将参考实施例更详细地描述本发明。然而,本发明不限于以下实施例。
[测试实施例1]
将下表1中所示比例的组分混合以制备实施例1和比较例1的饮料。将所得的饮料在110℃下热处理10秒,然后在90℃下装入PET瓶,并且在封闭顶盖后,在65℃下进行低温灭菌10分钟。
[表1]
所用组分的详细信息如下。
胶原肽:猪明胶水解产物,平均分子量5,000,购自Rousselot
葡糖胺盐酸盐:商品名“发酵的葡糖胺G”,购自Kyowa Hakko Bio Co.,Ltd.
实施例1中测得的所得包装饮料的pH为3.14,比较例1中为3.65。
将所得的包装饮料在37℃下储存3个月。在制备后和储存后立即通过以下方法(Rondle-Morgan方法)测量饮料中葡糖胺的含量。结果示于表1中。在pH为3.65的比较例1的饮料中,在储存3个月后,葡糖胺的含量降低约20%。另一方面,pH为3.14的实施例1的饮料即使在储存3个月后仍保持高含量的葡糖胺。
测量葡糖胺含量的方法
将100ml的0.25mol/l碳酸钠溶液和2ml的2,4-戊二酮混合以制备乙酰丙酮试剂。分别将30ml的96%(v/v)乙醇、30ml的浓缩盐酸和1.6g的对二甲基氨基苯甲醛混合以制备Ehrlich试剂。制备100mg/ml葡糖胺盐酸盐水溶液(纯度98%或更高)作为标准溶液。根据需要稀释标准溶液,以制备用于创建校准曲线的稀释标准溶液。
将1.0ml的样品溶液或标准溶液和乙酰丙酮试剂置于具有螺帽的试管中并混合,并且将混合物在90至100℃下加热20分钟。将加热后的试管用水冷却,并且向其中加入6.0ml的乙醇(纯度99.5%或更高)并混合。向其中加入1.0ml的Ehrlich试剂并混合,并且将所得混合物在65至70℃下加热10分钟。然后用水冷却试管,并且测量530nm处的吸光度以确定葡糖胺盐酸盐的含量。
[测试实施例2]
将每种组分溶解在水中,使所得物含有4.9质量%的胶原肽、3.25质量%的葡糖胺盐酸盐、2.2质量%的乳酸钙、浓度(单位:质量%)如表2和表3所示的酸(磷酸水溶液(浓度85质量%)、DL苹果酸和无水柠檬酸)、0.5质量%的色素、0.2质量%的风味剂、甜味剂(0.04质量%的三氯蔗糖、0.02质量%的甜叶菊提取物、0.01质量%的安赛蜜K)、0.01质量%的维生素D3、以及0.01质量%的抗坏血酸钠。对所得物进行热处理、包装,并以与测试实施例1相同的方式进行低温灭菌,以制备比较实施例2至17和实施例2的包装饮料。分别使用与测试实施例1中的那些相同的组分。所有饮料的pH在3.0至3.4的范围内。
将制备的饮料在121℃下加热1分钟,然后立即目视观察是否在包装的底部形成沉淀。没有沉淀的那些被评定为“A”,并且其中目视观察到沉淀的那些被评定为“B”。结果示于表2和表3中。
由五人组成的小组对所得包装饮料进行感官评价。对苦味和涩味进行感官评价。对于苦味评估项目,具有可接受的低苦味的那些被评定为“A”,并且具有强苦味的那些被评定为“B”。对于涩味评估项目,具有可接受的弱涩味的那些被评定为“A”,而具有强涩味的那些被评定为“B”。结果示于表2和表3中。在组合使用了三类酸的实施例2中,未观察到沉淀的形成,并且感官评价的结果就苦味和涩味而言是优异的。
[表2]
[表3]
Claims (15)
1.饮料,所述饮料包含葡糖胺或其盐、钙、磷酸、苹果酸和柠檬酸,
其中以葡糖胺计,葡糖胺或其盐的含量为1.0质量%或更高,钙的含量为0.15质量%或更高,并且所述饮料的pH为3.4或更低。
2.根据权利要求1所述的饮料,其中以葡糖胺计,所述葡糖胺或其盐的含量为1.8质量%或更高。
3.根据权利要求1或2所述的饮料,其中所述钙的含量为0.25质量%或更高。
4.根据权利要求1至3中任一项所述的饮料,还包含一种或多种选自蛋白质、肽和氨基酸的组分。
5.根据权利要求1至3中任一项所述的饮料,还包含一种或多种选自胶原、明胶、胶原肽和胶原衍生的氨基酸的组分。
6.根据权利要求5所述的饮料,其中所述胶原、明胶、胶原肽和胶原衍生的氨基酸的总含量为4.0质量%或更高。
7.根据权利要求1至6中任一项所述的饮料,其中所述饮料的pH为3.0或更高。
8.根据权利要求1至7中任一项所述的饮料,其中葡糖胺或其盐为葡糖胺盐酸盐。
9.根据权利要求1至8中任一项所述的饮料,其中磷酸的含量为0.2质量%至3.0质量%。
10.根据权利要求1至9中任一项所述的饮料,其中苹果酸的含量为0.2质量%至2.0质量%。
11.根据权利要求1至10中任一项所述的饮料,其中柠檬酸的含量为0.05质量%至1.0质量%。
12.根据权利要求1至11中任一项所述的饮料,其中所述磷酸、苹果酸和柠檬酸的含量相对于磷酸、苹果酸和柠檬酸的总含量分别为40质量%至70质量%、20质量%至50质量%、以及3质量%至20质量%。
13.根据权利要求1至12中任一项所述的饮料,还包含维生素D。
14.根据权利要求1至13中任一项所述的饮料,其中所述饮料被包装。
15.根据权利要求14所述的饮料,包含以葡糖胺计的1250mg或更多的葡糖胺或其盐、180mg或更多的钙、以及3000mg或更多的胶原肽,其中所述饮料的所述体积为50ml至100ml。
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