CN112220032A - Use of a thickening component for the preparation of a food product with reduced formation of blood alcohol after drinking and food product comprising said component - Google Patents
Use of a thickening component for the preparation of a food product with reduced formation of blood alcohol after drinking and food product comprising said component Download PDFInfo
- Publication number
- CN112220032A CN112220032A CN202011045418.6A CN202011045418A CN112220032A CN 112220032 A CN112220032 A CN 112220032A CN 202011045418 A CN202011045418 A CN 202011045418A CN 112220032 A CN112220032 A CN 112220032A
- Authority
- CN
- China
- Prior art keywords
- component
- food
- thickening
- gum
- drinking
- 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
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 title claims abstract description 88
- 235000013305 food Nutrition 0.000 title claims abstract description 67
- 230000008719 thickening Effects 0.000 title claims abstract description 59
- 239000008280 blood Substances 0.000 title claims abstract description 58
- 210000004369 blood Anatomy 0.000 title claims abstract description 58
- 230000035622 drinking Effects 0.000 title claims abstract description 34
- 230000002829 reductive effect Effects 0.000 title abstract description 20
- 230000015572 biosynthetic process Effects 0.000 title description 2
- 238000002360 preparation method Methods 0.000 title description 2
- 230000000694 effects Effects 0.000 claims abstract description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 235000021056 liquid food Nutrition 0.000 claims description 18
- 235000010489 acacia gum Nutrition 0.000 claims description 9
- 239000003795 chemical substances by application Substances 0.000 claims description 9
- 229920001285 xanthan gum Polymers 0.000 claims description 7
- 235000010493 xanthan gum Nutrition 0.000 claims description 7
- 239000000230 xanthan gum Substances 0.000 claims description 7
- 229940082509 xanthan gum Drugs 0.000 claims description 7
- 229920000084 Gum arabic Polymers 0.000 claims description 6
- 239000000205 acacia gum Substances 0.000 claims description 6
- 229920000591 gum Polymers 0.000 claims description 6
- 244000215068 Acacia senegal Species 0.000 claims description 5
- 229920000858 Cyclodextrin Polymers 0.000 claims description 5
- 229920002907 Guar gum Polymers 0.000 claims description 5
- 235000010417 guar gum Nutrition 0.000 claims description 5
- 239000000665 guar gum Substances 0.000 claims description 5
- 229960002154 guar gum Drugs 0.000 claims description 5
- 239000000126 substance Substances 0.000 claims description 5
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 4
- 229920001450 Alpha-Cyclodextrin Polymers 0.000 claims description 4
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 4
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 4
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 4
- HFHDHCJBZVLPGP-RWMJIURBSA-N alpha-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO HFHDHCJBZVLPGP-RWMJIURBSA-N 0.000 claims description 4
- 229940043377 alpha-cyclodextrin Drugs 0.000 claims description 4
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- GDSRMADSINPKSL-HSEONFRVSA-N gamma-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO GDSRMADSINPKSL-HSEONFRVSA-N 0.000 claims description 4
- 229940080345 gamma-cyclodextrin Drugs 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 4
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 4
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 229920002498 Beta-glucan Polymers 0.000 claims description 2
- 229930091371 Fructose Natural products 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims description 2
- 239000006185 dispersion Substances 0.000 claims description 2
- LNAZSHAWQACDHT-XIYTZBAFSA-N (2r,3r,4s,5r,6s)-4,5-dimethoxy-2-(methoxymethyl)-3-[(2s,3r,4s,5r,6r)-3,4,5-trimethoxy-6-(methoxymethyl)oxan-2-yl]oxy-6-[(2r,3r,4s,5r,6r)-4,5,6-trimethoxy-2-(methoxymethyl)oxan-3-yl]oxyoxane Chemical compound CO[C@@H]1[C@@H](OC)[C@H](OC)[C@@H](COC)O[C@H]1O[C@H]1[C@H](OC)[C@@H](OC)[C@H](O[C@H]2[C@@H]([C@@H](OC)[C@H](OC)O[C@@H]2COC)OC)O[C@@H]1COC LNAZSHAWQACDHT-XIYTZBAFSA-N 0.000 claims 3
- 229920000161 Locust bean gum Polymers 0.000 claims 3
- 239000000711 locust bean gum Substances 0.000 claims 3
- 235000010420 locust bean gum Nutrition 0.000 claims 3
- 229920000609 methyl cellulose Polymers 0.000 claims 3
- 239000001923 methylcellulose Substances 0.000 claims 3
- 235000010981 methylcellulose Nutrition 0.000 claims 3
- 229920001495 poly(sodium acrylate) polymer Polymers 0.000 claims 3
- NNMHYFLPFNGQFZ-UHFFFAOYSA-M sodium polyacrylate Chemical compound [Na+].[O-]C(=O)C=C NNMHYFLPFNGQFZ-UHFFFAOYSA-M 0.000 claims 3
- 210000002784 stomach Anatomy 0.000 abstract description 24
- 235000014101 wine Nutrition 0.000 abstract description 18
- 210000000936 intestine Anatomy 0.000 abstract description 8
- 210000000813 small intestine Anatomy 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 2
- 206010036067 polydipsia Diseases 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 239000000306 component Substances 0.000 description 51
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 18
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 10
- 240000007594 Oryza sativa Species 0.000 description 8
- 239000012530 fluid Substances 0.000 description 8
- 235000007164 Oryza sativa Nutrition 0.000 description 7
- 239000000499 gel Substances 0.000 description 7
- 235000009566 rice Nutrition 0.000 description 7
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 6
- 230000009467 reduction Effects 0.000 description 6
- 206010019133 Hangover Diseases 0.000 description 5
- 230000000968 intestinal effect Effects 0.000 description 5
- 235000021590 normal diet Nutrition 0.000 description 5
- 239000001814 pectin Substances 0.000 description 5
- 235000010987 pectin Nutrition 0.000 description 5
- 229920001277 pectin Polymers 0.000 description 5
- 235000021395 porridge Nutrition 0.000 description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 5
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 4
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 4
- 230000004149 ethanol metabolism Effects 0.000 description 4
- 210000004051 gastric juice Anatomy 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 235000021055 solid food Nutrition 0.000 description 4
- 239000011975 tartaric acid Substances 0.000 description 4
- 235000002906 tartaric acid Nutrition 0.000 description 4
- 230000007423 decrease Effects 0.000 description 3
- 230000003247 decreasing effect Effects 0.000 description 3
- 235000003642 hunger Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 230000035987 intoxication Effects 0.000 description 3
- 231100000566 intoxication Toxicity 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- 229910000029 sodium carbonate Inorganic materials 0.000 description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 2
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 2
- 206010006326 Breath odour Diseases 0.000 description 2
- 229910019142 PO4 Inorganic materials 0.000 description 2
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 description 2
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 2
- 235000010443 alginic acid Nutrition 0.000 description 2
- 229920000615 alginic acid Polymers 0.000 description 2
- 230000002075 anti-alcohol Effects 0.000 description 2
- 239000002775 capsule Substances 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 239000007884 disintegrant Substances 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000012041 food component Nutrition 0.000 description 2
- 239000005428 food component Substances 0.000 description 2
- 210000003736 gastrointestinal content Anatomy 0.000 description 2
- 235000020888 liquid diet Nutrition 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 2
- 239000010452 phosphate Substances 0.000 description 2
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 description 2
- 239000000770 propane-1,2-diol alginate Substances 0.000 description 2
- 235000010413 sodium alginate Nutrition 0.000 description 2
- 239000000661 sodium alginate Substances 0.000 description 2
- 229940005550 sodium alginate Drugs 0.000 description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 description 2
- 229940080313 sodium starch Drugs 0.000 description 2
- 230000003238 somatosensory effect Effects 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 235000020097 white wine Nutrition 0.000 description 2
- 102000007698 Alcohol dehydrogenase Human genes 0.000 description 1
- 108010021809 Alcohol dehydrogenase Proteins 0.000 description 1
- 208000007848 Alcoholism Diseases 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 102000011632 Caseins Human genes 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- 229920002307 Dextran Polymers 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000001116 FEMA 4028 Substances 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 239000002202 Polyethylene glycol Substances 0.000 description 1
- 244000275012 Sesbania cannabina Species 0.000 description 1
- 208000032140 Sleepiness Diseases 0.000 description 1
- 206010041349 Somnolence Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 201000007930 alcohol dependence Diseases 0.000 description 1
- 229940072056 alginate Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 1
- 235000011175 beta-cyclodextrine Nutrition 0.000 description 1
- 229960004853 betadex Drugs 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- ZAASRHQPRFFWCS-UHFFFAOYSA-P diazanium;oxygen(2-);uranium Chemical compound [NH4+].[NH4+].[O-2].[O-2].[O-2].[O-2].[O-2].[O-2].[O-2].[U].[U] ZAASRHQPRFFWCS-UHFFFAOYSA-P 0.000 description 1
- 239000007938 effervescent tablet Substances 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 210000004211 gastric acid Anatomy 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000001050 lubricating effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 229960000292 pectin Drugs 0.000 description 1
- 229920001223 polyethylene glycol Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 235000020095 red wine Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 238000004088 simulation Methods 0.000 description 1
- 230000037321 sleepiness Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
- 238000010099 solid forming Methods 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 229940032147 starch Drugs 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 239000003826 tablet Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
-
- 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
- A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
-
- 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
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- 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
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
Abstract
The invention discloses an application of a component with a thickening effect in preparing food for reducing the content of formed blood alcohol after drinking, and the content of formed blood alcohol after drinking can be reduced within 30 minutes after drinking the food, so that the technical effect of preventing drunkenness is achieved. The invention also discloses a food containing the component with the thickening effect. After the food disclosed by the invention enters the stomach for 30 minutes, the stomach/intestine can be opened and thickened at the same time, and a viscous layer is formed on the stomach wall and/or the small intestine wall, so that the possibility of ethanol in wine entering blood is reduced fundamentally. The invention has wide raw material source, convenient use and more contribution to human health, and is particularly suitable for people who need excessive drinking for various reasons.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to application of a component with a thickening effect in preparing food for reducing blood alcohol content after drinking and food containing the component.
Background
Many food products contain thickening components which are in the food product or which act as a glue, an encapsulation, a film; or has the functions of demoulding and lubricating; or has bulking and puffing effects; or has crystallization control function; or for stabilization, suspension, etc. Commonly used components with thickening effect are: gelatin, sodium caseinate, gum arabic, tamarind polysaccharide gum, sesbania gum, sodium alginate (sodium alginate, algin), carrageenan, pectin, xanthan gum, β -cyclodextrin, sodium carboxymethylcellulose (CMC-Na), sodium starch phosphate (sodium starch phosphate), sodium carboxymethyl starch, and Propylene Glycol Alginate (PGA), and the like.
For example, a method and a product for alleviating hangover (application No. 200710098866.0) utilize the interaction between pectin, which is a gelling substance, and a gelling promoter to combine ethanol in the stomach with the pectin into a composite gel, thereby reducing the absorption of ethanol in the body. A method and product for relieving hangover and inhibiting absorption of food components by ion release gelation (application No. 200810056451.1) utilizes the action of acidic red wine or gastric acid to combine ethanol or food components in intestine and stomach with gelling substances pectin or alginate and calcium ion to form composite gel, thereby reducing ethanol absorption in vivo. In a strict sense, the pectin or alginate forms a gel in the anti-hangover use environment instead of performing a thickening function, and they cannot be generally referred to as a thickener in the use environment, in other words, the component having a thickening function in the present application means that the component has a thickening function in the use environment, so that the viscosity of the system is increased, and the system does not form a gel.
At present, a plurality of anti-alcohol products are sold in the market, the functions are mainly divided into refreshing, liver protecting or ethanol metabolism accelerating functions, some products are called to have multiple functions, but the anti-alcohol products are more capable of accelerating the ethanol metabolism by improving the activity of enzymes such as alcohol dehydrogenase and the like, so that the content of ethanol (called as 'blood alcohol' for short) in blood is reduced, the drunk feeling is reduced, and the harm of the ethanol to the body is reduced. The alcohol-relieving product can only play a role after the ethanol enters blood, and the adverse effect of the ethanol on various organs of the body begins, so that the harm effect of the ethanol on the body is reduced.
People also have to eat oily foods such as fat meat, elbows and the like or drink milk before drinking, and the property that fat in the foods is not easily digested is utilized to protect the stomach so as to prevent ethanol from permeating the stomach wall, thereby achieving the aim of relieving alcoholism, but in fact, the method only can partially reduce the feeling of the upper head and cannot obviously reduce the content of the blood alcohol.
Disclosure of Invention
As a means for solving this problem, the present applicant has already filed a patent application (Wanglihua. solid shaped food containing a thickening component and use: China, 202010139410.8[ P ] 2020-04-22) to which the present invention is extended. If the aim is not to reduce the drunk feeling and the blood alcohol and resist hunger, compared with the solid forming food containing the thickening component, the food containing the thickening component prepared by the invention has quicker eating and more flexible use mode.
The invention aims to solve the technical problem of providing the application of the thickening component in preparing the food for reducing the blood alcohol content after drinking, wherein drinking starts within 30 minutes after the food containing the thickening component is eaten, and the blood alcohol content and the drunkenness are obviously reduced compared with the situation that the same amount of wine is drunk without eating the food containing the thickening component.
Another technical problem to be solved by the present invention is to provide a food containing the above component having a thickening effect, which is effective in reducing the content of formed blood alcohol after drinking to prevent drunkenness.
In order to solve the first technical problem, the specific technical scheme adopted by the invention is as follows:
use of a thickening component in the manufacture of a food product for reducing the blood alcohol content formed after drinking, said thickening component comprising one or a combination of two or more of the following: the thickening components can thicken water or water-containing food, so that the prepared food containing the thickening components has certain viscosity after being dispersed in water, and the thickening components can keep thickening in a gastric juice environment.
In order to solve the second technical problem, the technical scheme adopted by the invention is as follows:
a food containing the above component having thickening effect comprises the component having thickening effect and the component having dispersing effect. The dispersing component can be a component which is only separated by physics, such as trehalose, fructose, oat-beta-glucan and fruit juice powder, so that the food can be dispersed in water more easily and uniformly when being added into water, thereby forming fluid food with certain viscosity which can be swallowed without chewing, a disintegrating agent which can be disintegrated to disperse, or an effervescent agent which can be dispersed by effervescence. For example, for a component having a thickening effect such as guar gum, α -cyclodextrin, γ -cyclodextrin, etc., it is possible to disperse well in water to form a food having a certain viscosity by merely adding a component having a thickening effect such as trehalose which acts as a dispersing effect by physical separation, while for a component having a thickening effect which is difficult to disperse such as xanthan gum, which agglomerates in water, although it is possible to solve the technical problem of the present invention by adding a suitable component which acts as a dispersing effect by physical separation, the object of the present invention can be achieved better by adding a disintegrant, an effervescent agent, since, when the food of the present invention in a solid form is provided, the food of the present invention can be dispersed more rapidly in water by the consumer to form a liquid food. It is also well known to those skilled in the art that there are many components that function by virtue of physical separation, and the present invention is not particularly limited to such components that are well known to those skilled in the art, and of course, since the product of the present invention is a food, such components must also be food acceptable components, as a matter of course; in addition, since the food of the present invention finally enters the stomach/intestine fluid in the form of fluid and the component having thickening effect continues to have thickening effect without forming gel in the stomach/intestine fluid, such dispersion is possibleThe component is also necessarily a component known in the art that does not cause the thickening component to form a gel in the stomach/intestine fluid and can continue to exert the thickening effect. In addition, it is also well known to those skilled in the art that the above-described ingredients which are dispersed by physical separation may be used alone, or in combination, and may also be used in combination with a food acceptable disintegrant or effervescent agent to form a combined dispersing ingredient. Also, the present invention is not particularly limited to the disintegrating agent or the effervescent agent, as long as it is a component known in the art that does not cause the thickening component to form a gel in the stomach/intestine fluid and can continue to exert the thickening effect. For example, the effervescent agent may be selected from the following acid-base pairs: citric acid and NaHCO3(ii) a Tartaric acid and NaHCO3(ii) a Citric acid and Na2CO3(ii) a Tartaric acid and Na2CO3(ii) a Citric acid, tartaric acid and NaHCO3(ii) a Citric acid, tartaric acid and Na2CO3。
The solid food containing the thickening component is dispersed in water to form liquid food with certain viscosity when being eaten. The invention can also directly provide liquid food with certain viscosity formed by dispersing in water. The solid food containing the thickening component according to the present invention (the solid food is usually also referred to as a liquid food because the solid food is dispersed in water in the form of food) is not particularly limited in appearance, and may be in various forms such as powder, granule, effervescent tablet, capsule, etc. The form of the liquid food having a certain viscosity and obtained by dispersing in water according to the present invention is not particularly limited, and may be, for example, various forms such as a paste and a porridge. No matter what form of food is provided, in the fluid food formed by dispersing in water, the thickening component is 0.2-15% by weight; preferably, the component with thickening effect is 0.5-8%.
The food containing the thickening component of the present invention can be used for reducing the content of blood alcohol formed by drinking, thereby preventing drunkenness. When the food is used for preventing drunkenness, the liquid food formed by dispersing the food in water is eaten within 30 minutes before drinking wine, and the liquid food is not less than 300mL (for 100mL of 42% vol white wine, for normal diet, the drinking time is within 1h, the eating amount of the liquid food is within 400mL, if the eating time is prolonged, and the drinking amount is more than 100mL, the eating amount of the liquid food is supplemented or increased correspondingly), so that the gastric juice can be thickened while the gastric wall is stretched.
The inventor accidentally finds that after eating more glutinous rice porridge or Guizhou yellow rice cake, the wine does not have usual drunk feeling when drunk again. After deep thought, the inventor thinks that after a large amount of glutinous rice porridge, Guizhou yellow rice cake and the like enter the stomach, the viscosity of the stomach contents is greatly increased, and simultaneously, because the stomach contents are viscous and large in amount, a viscous layer can be formed on the stomach/intestinal wall while the stomach/intestinal wall is opened, so that the possibility of ethanol absorption in wine is reduced, the blood alcohol content is reduced, and the harm of ethanol to the body is reduced. That is, drinking a large amount of viscous food can prevent drunkenness. However, the sticky rice porridge and Guizhou yellow rice cake need to be eaten in too large amount (more than 500 g) and the eating time is too long, so the practicability for preventing drunkenness is not high. Based on the above practices and thinking, the inventor takes glutinous rice porridge or Guizhou yellow cake as an improved object, proposes the technical scheme of the invention, and prepares the food with the function of preventing drunkenness, wherein the patent application of the solid formed food is disclosed in the patent application of Wanglihua, the solid formed food containing thickening components and the application: china, 202010139410.8P 2020-04-22, can greatly reduce the amount of food consumed and still has a certain hunger resistance. The food product comprising the thickening component of the present invention is more convenient to eat if it is intended only to prevent drunkenness without compromising hunger resistance. The food can be placed in stomach for 30 min, and can increase gastric juice while opening stomach/intestine, and form viscous layer on stomach wall and/or small intestine wall, thereby reducing possibility of ethanol entering blood in wine and preventing drunkenness. Compared with the prior art or products, the technical scheme of the invention has wide raw material sources, is easy to prepare fast-drinking food, and can reduce the content of formed blood alcohol from the source, thereby having convenient use and being more beneficial to human health. Is especially suitable for people needing excessive drinking for various reasons.
Detailed Description
The present invention will be further described with reference to the following embodiments. For each formulation, 5 volunteers evaluated. The specific method comprises the following steps:
1) under the condition of normal diet, volunteers drink 100mL of 42% vol certain white spirit, and measure the ethanol content in blood by using a breath alcohol detector (the maximum value displayed by the instrument is 100mg/100mL) every 15 minutes from the last drinking, and simultaneously record body feeling, wherein the data are used as the basis for comparison;
2) after eating the food containing the thickening component for 30 minutes, the volunteers drink 100mL of 42% vol white spirit under normal diet (the dish and the main food are the same as in step 1), measure the ethanol content in the blood by using a breath alcohol detector every 15 minutes from the last bite of the wine, and record the body feeling. And comparing the obtained data with the basic data in the step 1) according to the corresponding measuring time to respectively obtain the decreasing amplitude of different measuring time (namely the decreasing amplitude of any volunteer in 15 minutes and the decreasing amplitude of any volunteer in 30 minutes, … …).
3) When the average blood alcohol content reduction amplitude of at least 4 volunteers at different measurement time (for a certain king, the ethanol metabolism capability is very poor, the blood alcohol measurement value exceeds the range of the instrument, if the blood alcohol measurement value at a certain time in the step 2) is higher than 100mg/mL, the blood alcohol content reduction amplitude at the certain king at the certain time is not used and is not metered correspondingly; if the blood alcohol content measured value at a certain time of 15, 30, … … and 105 minutes in the step 2) is lower than 100mg/mL, the blood alcohol content measured value at the corresponding time in the step 1) is regarded as 100mg/mL, and the blood alcohol content reduction amplitude at the time is calculated. The average blood alcohol content decrease of each volunteer at different time is the sum of the blood alcohol content decreases of the volunteer at different time/the total number of times the volunteer can calculate the blood alcohol content decrease. Obviously, the time from the time that the blood alcohol content measured by any volunteer in step 1) is zero cannot account for the total number of times that the volunteer can calculate the blood alcohol content reduction, the time from the time that the blood alcohol content measured by any volunteer in step 2) is zero, the blood alcohol content reduction is 100%, and the total number of times that the volunteer can calculate the blood alcohol content reduction is not specified, so that the time that the total number of times that the blood alcohol content can be calculated is the time before the blood alcohol content measured by the volunteer in step 2) usually exceeds 25%, so that the blood alcohol content of a certain formula can be evaluated to be obviously reduced, otherwise, the blood alcohol content is evaluated to be not obviously reduced. Although the blood alcohol content is not equivalent to the drunk feeling (for example, the drunk feeling is obvious when the blood alcohol content of some people is not high), the drunk feeling is simultaneously reduced when the blood alcohol content is reduced for the same person.
The basic data (i.e., drinking data without alcohol-resolving measures) of five volunteers are shown in Table 1. The wine is 100mL of 42% vol certain brand white spirit; the time from the first bite of wine to the last bite of wine is 30-40 minutes, and the blood alcohol value is measured 15 minutes after the last bite of wine (the alcohol consumption and the alcohol consumption time in examples 1-7, and the blood alcohol measurement mode is the same). Since some Zhao and some Song have higher blood alcohol tolerance values, the basic data of blood alcohol tolerance or intoxication of some brands of 200mL 42% vol white spirit is obtained by measuring the drinking of some brands of white spirit.
TABLE 1 basic data and somatosensory of alcohol consumption of five volunteers
Table 1 reflects the tolerance and ethanol metabolism of several volunteers to white spirit (100mL 42% vol white spirit). Notably, the levels of serum and intoxication are not equally marked. When the blood alcohol content of certain waiter is lower than 20mg/100mL (drunk driving starting value), the waiter still has a bright red face and thick sleepiness, and the driving is very dangerous. Therefore, when developing an anti-hangover product aimed at safe driving, the somatosensory change must be recorded at the same time of measuring the blood alcohol content value, and the two indexes are not enough.
Of several volunteers, a king does not drink liquor at ordinary times, but only drinks liquor when being rewarded on a wine table, a Zhao likes drinking, and is used to make a pub with wine friends. These two bits are somewhat representative among consumers. The effect of xanthan gum as a thickening ingredient in a food (liquid food in example 4) for quick ingestion is shown in table 2, and the other data are not shown.
TABLE 2 use effect of food products comprising a thickening component
Example 1
Uniformly stirring 2g of Arabic gum, 2g of citric acid and 3g of sodium bicarbonate, and pressing into 8mm tablets to obtain the food containing the thickening components. Soaking in 350mL water to obtain liquid food. When the wine is drunk 30 minutes before drinking, the drunk feeling and the blood alcohol content of five drinkers are obviously reduced.
Example 2
2g of Arabic gum, 2g of citric acid and 3g of sodium bicarbonate are stirred uniformly and placed in a gastric-soluble capsule to obtain the food containing the thickening components. Soaking in 350mL water for 10 min to obtain liquid food. When the wine is drunk 30 minutes before drinking, the drunk feeling and the blood alcohol content of five drinkers are obviously reduced.
Example 3
Using polyethylene glycol to entrap sodium bicarbonate, and replacing sodium bicarbonate in example 1, the foaming was not as vigorous as in example 1 when water was added, and the soaking time was extended to 30 minutes, but the effect was not significantly changed (i.e., the intoxication and the blood alcohol content of five drinkers were significantly reduced).
Example 4
2g of xanthan gum were used instead of the gum arabic in example 1. The effect is not changed obviously.
Example 5
2g of guar gum were used instead of gum arabic in example 1. The effect is not changed obviously.
Example 6
Instead of gum arabic in example 1, 2g of gum dara was used. The effect is not changed obviously.
Example 7
2g of dextran, 6 g of trehalose were used instead of the effervescent agent in example 1. Adding water, and stirring with chopsticks. The effect is not changed obviously.
Example 8
5 wine friends who like to soak the bar are invited, and the drinking amount of white wine at ordinary times of the wine friends is 400-500 mL. 1 part of the liquid diet of example 4 was drunk 30 minutes before drinking, and 1 to 2 parts of the liquid diet of example 4 were prepared. Sip at irregular times during drinking. The total drinking time of five drinkers is 3-4 hours, the drinking amount of a certain brand of liquor with 42% vol is 400mL, the drunk feeling and the blood alcohol content of the five drinkers are obviously reduced, and simultaneously the people feel that the stimulation of the liquor to the stomach disappears and the previous hangover discomfort does not appear.
The invention carries out simulation experiments in the artificial stomach/intestinal juice, and verifies that the food of the invention has the thickening function in the stomach/intestinal juice continuously, thereby leading the stomach/intestinal juice system to have certain viscosity. The invention also tests the technical effects of reducing the content of the formed blood alcohol after drinking and preventing drunkenness by drinking 500mL of water and eating 500g of common rice, and the experiments prove that the content of the fluid food formed by dispersing the thickening component in the water can reach a certain threshold (0.2%) to achieve the better technical effects of reducing the content of the formed blood alcohol after drinking and preventing drunkenness, and the higher the content is, the better the technical effect is, but the content is too high, the viscosity is correspondingly increased, and the sensory experience of eaters is influenced, so the upper limit is set as 15%. The invention also discovers that the closer the drinking time is to the normal diet, the better the technical effects of reducing the content of formed blood alcohol after drinking and preventing drunkenness are, by changing the time from the drinking of the liquid food to the normal diet. For example, the effect of eating the liquid food of example 4 for 15 minutes and then eating it normally is slightly better than that of eating the liquid food of example 4 for 30 minutes and then eating it normally for 60 minutes, and the effect of eating it normally is significantly worse than that of eating the liquid food of example 4 for 30 minutes and then eating it normally. These experiments strongly prove that the food provided by the invention can thicken gastric juice while opening the stomach/intestine after entering the stomach, and can form a viscous layer on the stomach wall and/or the small intestine wall, thereby reducing the possibility of ethanol in wine entering blood and preventing the technical theory of drunkenness.
Claims (6)
1. The application of a component with thickening effect in preparing food for reducing the blood alcohol content after drinking is characterized in that: the component with thickening effect is one or the combination of more than two of the following substances: acacia gum, alpha-cyclodextrin, gamma-cyclodextrin, guar gum, locust bean gum, xanthan gum, methylcellulose, sodium polyacrylate, sodium carboxymethylcellulose and gum tama.
2. A food comprising a thickening component, characterized in that: the component with thickening effect is one or the combination of more than two of the following substances: gum arabic, α -cyclodextrin, γ -cyclodextrin, guar gum, locust bean gum, xanthan gum, methyl cellulose, sodium polyacrylate, sodium carboxymethylcellulose, gum tama, said food further comprising a dispersing component which allows the food to be uniformly dispersed in water when consumed by addition to water, thereby forming a liquid food.
3. The food product comprising a thickening composition according to claim 2, wherein: the components with the dispersing function are trehalose, fructose, oat-beta-glucan and juice powder.
4. The food product comprising a thickening composition according to claim 2, wherein: the component with the dispersing function is a disintegrating agent.
5. The food product comprising a thickening composition according to claim 4, wherein: the component with dispersion function is effervescent.
6. A food comprising a thickening component, characterized in that: the component with thickening effect is one or the combination of more than two of the following substances: arabic gum, alpha-cyclodextrin, gamma-cyclodextrin, guar gum, locust bean gum, xanthan gum, methyl cellulose, sodium polyacrylate, sodium carboxymethyl cellulose and gum tama, wherein the food further comprises a component with a thickening effect and a component with a dispersing effect, and the component with a thickening effect and the component with a dispersing effect are uniformly dispersed in water to form the liquid food.
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