JP2007029022A - Beverage - Google Patents
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- JP2007029022A JP2007029022A JP2005218392A JP2005218392A JP2007029022A JP 2007029022 A JP2007029022 A JP 2007029022A JP 2005218392 A JP2005218392 A JP 2005218392A JP 2005218392 A JP2005218392 A JP 2005218392A JP 2007029022 A JP2007029022 A JP 2007029022A
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- Prior art keywords
- thiamine
- beverage
- salt
- furfural
- sugar
- 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.)
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 44
- 150000003839 salts Chemical class 0.000 claims abstract description 27
- 229960003495 thiamine Drugs 0.000 claims abstract description 27
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 claims abstract description 26
- 235000019157 thiamine Nutrition 0.000 claims abstract description 26
- 239000011721 thiamine Substances 0.000 claims abstract description 26
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 claims abstract description 26
- HYBBIBNJHNGZAN-UHFFFAOYSA-N furfural Chemical compound O=CC1=CC=CO1 HYBBIBNJHNGZAN-UHFFFAOYSA-N 0.000 claims abstract description 16
- BKAWJIRCKVUVED-UHFFFAOYSA-N 5-(2-hydroxyethyl)-4-methylthiazole Chemical compound CC=1N=CSC=1CCO BKAWJIRCKVUVED-UHFFFAOYSA-N 0.000 claims abstract description 14
- NOEGNKMFWQHSLB-UHFFFAOYSA-N 5-hydroxymethylfurfural Chemical compound OCC1=CC=C(C=O)O1 NOEGNKMFWQHSLB-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 6
- QVYAWBLDJPTXHS-UHFFFAOYSA-N 5-Hydroxymethyl-2-furfural Natural products OC1=CC=C(C=O)O1 QVYAWBLDJPTXHS-UHFFFAOYSA-N 0.000 claims abstract description 4
- 230000000087 stabilizing effect Effects 0.000 claims abstract description 3
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims description 5
- 239000005864 Sulphur Substances 0.000 claims description 5
- 125000000472 sulfonyl group Chemical group *S(*)(=O)=O 0.000 claims description 4
- 230000015556 catabolic process Effects 0.000 abstract description 7
- 238000006731 degradation reaction Methods 0.000 abstract description 7
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 27
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 24
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 20
- UIERGBJEBXXIGO-UHFFFAOYSA-N thiamine mononitrate Chemical compound [O-][N+]([O-])=O.CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N UIERGBJEBXXIGO-UHFFFAOYSA-N 0.000 description 14
- 239000004615 ingredient Substances 0.000 description 10
- 239000003002 pH adjusting agent Substances 0.000 description 10
- 239000008213 purified water Substances 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 229940079593 drug Drugs 0.000 description 6
- 239000003814 drug Substances 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- YLQBMQCUIZJEEH-UHFFFAOYSA-N Furan Chemical compound C=1C=COC=1 YLQBMQCUIZJEEH-UHFFFAOYSA-N 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000012360 testing method Methods 0.000 description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical group [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 125000003172 aldehyde group Chemical group 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 229940069445 licorice extract Drugs 0.000 description 2
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 2
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 description 1
- 241000208140 Acer Species 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- WVDDGKGOMKODPV-UHFFFAOYSA-N Benzyl alcohol Chemical compound OCC1=CC=CC=C1 WVDDGKGOMKODPV-UHFFFAOYSA-N 0.000 description 1
- 241000167854 Bourreria succulenta Species 0.000 description 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- 241000190633 Cordyceps Species 0.000 description 1
- 244000304337 Cuminum cyminum Species 0.000 description 1
- 235000007129 Cuminum cyminum Nutrition 0.000 description 1
- 240000003421 Dianthus chinensis Species 0.000 description 1
- 241000208688 Eucommia Species 0.000 description 1
- 240000006927 Foeniculum vulgare Species 0.000 description 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 229910002651 NO3 Inorganic materials 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 241000340987 Ptychopetalum olacoides Species 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 235000020230 cinnamon extract Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 239000002270 dispersing agent Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000019253 formic acid Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- -1 nitrate ions Chemical class 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000000843 powder Substances 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
- 239000002904 solvent Substances 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000019190 thiamine hydrochloride Nutrition 0.000 description 1
- 239000011747 thiamine hydrochloride Substances 0.000 description 1
- 229960000344 thiamine hydrochloride Drugs 0.000 description 1
- 229940098465 tincture Drugs 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicinal Preparation (AREA)
Abstract
Description
本発明は、チアミン又はその塩の経時的な分解を軽減した飲料に関する。 The present invention relates to a beverage with reduced degradation over time of thiamine or a salt thereof.
チアミン又はその塩は、ビタミンＢ1として様々な効能が知られており、医薬品や食品などの多くに配合されている。しかし、チアミン又はその塩は、砂糖を含む飲料に配合された場合、ｐＨ３．５以上で経時的な分解が大きく、安定性を確保することが極めて困難であった。 Thiamine or a salt thereof is known to have various effects as vitamin B1, and is incorporated in many medicines and foods. However, when thiamine or a salt thereof is blended in a beverage containing sugar, degradation over time is large at pH 3.5 or more, and it has been extremely difficult to ensure stability.
そこで、チアミン又はその塩の安定性を確保するために、ビタミンを疎水性ワックスによりマトリックス化する技術（特許文献１参照）や硝酸イオンを配合する技術（特許文献２参照）などが開示されている。 Therefore, in order to ensure the stability of thiamine or a salt thereof, a technique for forming a vitamin into a matrix with a hydrophobic wax (see Patent Document 1), a technique for blending nitrate ions (see Patent Document 2), and the like are disclosed. .
フルフラール類は、フランの５員環を構成する炭素に直接アルデヒド基が結合している化合物群であり、香料として使用されており、様々なフレーバーに含まれている。 Furfurals are a group of compounds in which an aldehyde group is directly bonded to the carbon constituting the 5-membered ring of furan, are used as perfumes, and are contained in various flavors.
スルフロールは、芳香族アルコール類であり、香料として使用されており、様々なフレーバーに含まれている。 Sulfurol is an aromatic alcohol and is used as a fragrance and is contained in various flavors.
本発明の目的は、ｐＨ３．５〜５．０において、砂糖とチアミン又はその塩を配合する飲料中のチアミン又はその塩の経時的な分解を低減し、その安定性を確保することである。 The object of the present invention is to reduce the degradation over time of thiamine or a salt thereof in a beverage containing sugar and thiamine or a salt thereof at pH 3.5 to 5.0, and to ensure the stability thereof.
本発明者は、上記目的を達するため鋭意研究を進めた結果、チアミン又はその塩、及び砂糖を配合するｐＨ３．５〜５．０の飲料に、新たにフルフラール類及び／又はスルフロールを配合することにより課題を解決することを見出し、本発明を完成した。 As a result of diligent research in order to achieve the above object, the present inventor newly added furfurals and / or sulphur to a beverage having a pH of 3.5 to 5.0 containing thiamine or a salt thereof and sugar. Thus, the present invention has been completed.
すなわち、本発明は、
１．Ａ：チアミン又はその塩、Ｂ：砂糖、及びＣ：フルフラール類及び／又はスルフロール を配合することを特徴とするｐＨ３．５〜５．０の飲料、
２．チアミン又はその塩が0.005 w/v%〜0.03w/v%配合される上記１に記載の飲料、
３．フルフラール類が５−ヒドロキシメチル−２−フルフラールである上記１に記載の飲料、
４．フルフラール類及び／又はスルフロールの合計の配合量が0.005w/v％〜0.05w/v%配合される上記１に記載の飲料、
５．フルフラール類及び／又はスルフロールを配合することによるチアミン又はその塩の安定化方法である。
That is, the present invention
1. A beverage having a pH of 3.5 to 5.0, comprising A: thiamine or a salt thereof, B: sugar, and C: furfurals and / or sulphur.
2. The beverage according to 1 above, wherein thiamine or a salt thereof is blended in an amount of 0.005 w / v% to 0.03 w / v%,
3. The beverage according to 1 above, wherein the furfural is 5-hydroxymethyl-2-furfural,
4). 2. The beverage according to 1 above, wherein the total amount of furfurals and / or sulfuryl is 0.005 w / v% to 0.05 w / v%,
5. This is a method for stabilizing thiamine or a salt thereof by blending furfurals and / or sulfuryl.
本発明により、砂糖とチアミン又はその塩を配合した飲料中のチアミン又はその塩の経時的な分解が低減し、チアミン又はその塩が安定なｐＨ３．５〜５．０の飲料を提供することが可能となった。 According to the present invention, it is possible to provide a beverage having a pH of 3.5 to 5.0, in which degradation of thiamine or a salt thereof in a beverage containing sugar and thiamine or a salt thereof is reduced over time, and the thiamine or a salt thereof is stable. It has become possible.
本発明において、チアミン又はその塩とは、チアミン、硝酸チアミン、塩酸チアミンなどを挙げることができる。チアミン又はその塩の配合量は0.005 w/v%〜0.03w/v%である。 In the present invention, examples of thiamine or a salt thereof include thiamine, thiamine nitrate, and thiamine hydrochloride. The compounding amount of thiamine or a salt thereof is 0.005 w / v% to 0.03 w / v%.
フルフラール類とは、フランの５員環を構成する炭素に直接アルデヒド基が結合している化合物群を指し、好ましくは、５−ヒドロキシメチル−２−フルフラール（以下ＨＭＦ）である。 Furfurals refer to a group of compounds in which an aldehyde group is bonded directly to the carbon constituting the 5-membered ring of furan, and is preferably 5-hydroxymethyl-2-furfural (hereinafter, HMF).
スルフロールとは、４−メチル−５−チアゾールエタノールである。 Sulfurol is 4-methyl-5-thiazoleethanol.
フルフラール類とスルフロールを混ぜて使用する場合、その合計の配合量は、0.005w/v％〜0.05w/v%が好ましく、より好ましくは0.02〜0.05w/v%配合する。 In the case of using a mixture of furfurals and sulphur, the total amount is preferably 0.005 w / v% to 0.05 w / v%, more preferably 0.02 to 0.05 w / v%.
フルフラール類とスルフロールの配合は、それらを含有するフレーバーを配合することによっても代用できる。そのフレーバーの例としては、シュガー系、糖蜜、メイプルシロップ、アーモンド・杏・梅・チェリー・アニス・フェンネル・クミンが挙げられる。 The blending of furfurals and sulfuryl can also be substituted by blending flavors containing them. Examples of flavors include sugar, molasses, maple syrup, almond, apricot, plum, cherry, anise, fennel, cumin.
本発明の飲料のｐＨ調整は可食性の酸をｐＨ調整剤としてもちいることができる。ｐＨ調整剤としては、塩酸、酢酸、ギ酸、リン酸、乳酸などの酸及びそれらの塩、また水酸化ナトリウムなどが挙げられ、特に好ましくは塩酸である。これらのｐＨ調整剤は一種又は二種以上使用できる。 PH adjustment of the drink of this invention can use an edible acid as a pH adjuster. Examples of the pH adjuster include acids such as hydrochloric acid, acetic acid, formic acid, phosphoric acid, and lactic acid, and salts thereof, and sodium hydroxide, with hydrochloric acid being particularly preferred. These pH adjusters can be used alone or in combination.
また、本発明の飲料には、その他の成分として生薬成分、ミネラル、アミノ酸及びその塩類、甘味剤、保存剤、矯味剤、着色剤など、飲料一般に使用される成分を配合することができる。 In addition, the beverage of the present invention may contain other commonly used ingredients such as herbal medicine ingredients, minerals, amino acids and salts thereof, sweeteners, preservatives, flavoring agents, and coloring agents.
ここで生薬成分とは、生薬末や生薬エキス等の生薬抽出物等である。例えば、イカリ草エキス、ニクジュヨウエキス、トシシエキス、ジオウエキス−Ａ、ブクリョウエキス−Ａ、オンジエキス−Ａ、ムイラプアマエキス−Ａ、サンヤク流エキス、トチュウ抽出液、冬虫夏草流エキス、ショウキョウチンキ、ケイヒ流エキス、トウキ流エキス、ゴミシ流エキス、オウギ流エキス、ハンピ流エキス−Ｃ、コウジン流エキスなどが挙げられる。 Here, the crude drug component is a crude drug extract such as a crude drug powder or a crude drug extract. For example, licorice extract, licorice extract, toshishi extract, dianthus extract-A, bukuryu extract-A, onji extract-A, muirapuama extract-A, sanjak extract, eucommia extract, cordyceps extract, cinnamon tincture, cinnamon extract , A Toki style extract, a garbage style extract, an Ogi style extract, a Hampi style extract-C, and a Kojijin style extract.
本発明の飲料は、常法により調製でき、その方法は特に限定しないが、通常、各成分を規定量以下の精製水にて混合し、規定量に容量調整し、必要に応じて濾過、滅菌処理をすることにより得られる。なお、飲料中に脂溶性成分を含むときは、通常用いられる界面活性剤又は可溶化剤により乳化又は可溶化してもよく、また、分散剤を用いて懸濁させてもよい。 The beverage of the present invention can be prepared by a conventional method, and the method is not particularly limited. Usually, each component is mixed with purified water of a specified amount or less, the volume is adjusted to a specified amount, and if necessary, filtered and sterilized. It is obtained by processing. In addition, when a fat-soluble component is contained in the beverage, it may be emulsified or solubilized with a commonly used surfactant or solubilizer, or may be suspended using a dispersant.
本発明の飲料は、例えば健康飲料、栄養補給飲料の各種飲料、ドリンク剤、シロップ剤の医薬品や医薬部外品の内服液剤に適用できる。 The beverage of the present invention can be applied to, for example, various beverages such as health beverages and nutritional supplement beverages, drinks, syrups, and quasi-drugs.
以下に、実施例及び試験例により本発明を詳細に説明する。 Hereinafter, the present invention will be described in detail by way of examples and test examples.
砂糖 10g
硝酸チアミン 10mg
スルフロール 10mg
ｐＨ調整剤
酢酸 80mg
1mol/L 塩酸 50mg
1mol/L 水酸化ナトリウム 適量
精製水 全量50mL
上記成分を混合溶解し、ｐＨ４．０の飲料を得た。
10g sugar
Thiamine nitrate 10mg
Sulfurol 10mg
pH adjuster acetic acid 80mg
1mol / L hydrochloric acid 50mg
1mol / L Sodium hydroxide appropriate amount
Purified water total volume 50mL
The above ingredients were mixed and dissolved to obtain a beverage having a pH of 4.0.
砂糖 10g
硝酸チアミン 10mg
スルフロール 10mg
ＨＭＦ 10mg
ｐＨ調整剤
酢酸 80mg
1mol/L 塩酸 50mg
1mol/L 水酸化ナトリウム 適量
精製水 全量50mL
上記成分を混合溶解し、ｐＨ４．０の飲料を得た。
10g sugar
Thiamine nitrate 10mg
Sulfurol 10mg
HMF 10mg
pH adjuster acetic acid 80mg
1mol / L hydrochloric acid 50mg
1mol / L Sodium hydroxide Appropriate amount Purified water Total amount 50mL
The above ingredients were mixed and dissolved to obtain a beverage having a pH of 4.0.
砂糖 10g
硝酸チアミン 10mg
スルフロール 10mg
ＨＭＦ 10mg
ｐＨ調整剤
酢酸 80mg
1mol/L 塩酸 50mg
1mol/L 水酸化ナトリウム 適量
精製水 全量50mL
上記成分を混合溶解し、ｐＨ３．５の飲料を得た。
10g sugar
Thiamine nitrate 10mg
Sulfurol 10mg
HMF 10mg
pH adjuster acetic acid 80mg
1mol / L hydrochloric acid 50mg
1mol / L Sodium hydroxide Appropriate amount Purified water Total amount 50mL
The above ingredients were mixed and dissolved to obtain a beverage having a pH of 3.5.
砂糖 10g
硝酸チアミン 10mg
スルフロール 5mg
ｐＨ調整剤
酢酸 80mg
1mol/L 塩酸 50mg
1mol/L 水酸化ナトリウム 適量
精製水 全量50mL
上記成分を混合溶解し、ｐＨ４．０の飲料を得た。
10g sugar
Thiamine nitrate 10mg
Sulfurol 5mg
pH adjuster acetic acid 80mg
1mol / L hydrochloric acid 50mg
1mol / L Sodium hydroxide Appropriate amount Purified water Total amount 50mL
The above ingredients were mixed and dissolved to obtain a beverage having a pH of 4.0.
砂糖 10g
硝酸チアミン 10mg
スルフロール 20mg
ｐＨ調整剤
酢酸 80mg
1mol/L 塩酸 50mg
1mol/L 水酸化ナトリウム 適量
精製水 全量50mL
上記成分を混合溶解し、ｐＨ４．０の飲料を得た。
10g sugar
Thiamine nitrate 10mg
Sulfurol 20mg
pH adjuster acetic acid 80mg
1mol / L hydrochloric acid 50mg
1mol / L Sodium hydroxide Appropriate amount Purified water Total amount 50mL
The above ingredients were mixed and dissolved to obtain a beverage having a pH of 4.0.
砂糖 10g
硝酸チアミン 11.2mg
スルフロール 10mg
ｐＨ調整剤
1mol/L 塩酸 100mg
1mol/L 水酸化ナトリウム 適量
精製水 全量50mL
上記成分を混合溶解し、ｐＨ４．０の飲料を得た。
10g sugar
Thiamine nitrate 11.2mg
Sulfurol 10mg
pH adjuster
1mol / L hydrochloric acid 100mg
1mol / L Sodium hydroxide Appropriate amount Purified water Total amount 50mL
The above ingredients were mixed and dissolved to obtain a beverage having a pH of 4.0.
比較例１
砂糖 10g
硝酸チアミン 10mg
ｐＨ調整剤
酢酸 80mg
1mol/L 塩酸 50mg
1mol/L 水酸化ナトリウム 適量
精製水 全量50mL
上記成分を混合溶解し、ｐＨ４．０の飲料を得た。
Comparative Example 1
10g sugar
Thiamine nitrate 10mg
pH adjuster acetic acid 80mg
1mol / L hydrochloric acid 50mg
1mol / L Sodium hydroxide Appropriate amount Purified water Total amount 50mL
The above ingredients were mixed and dissolved to obtain a beverage having a pH of 4.0.
比較例２
砂糖 10g
硝酸チアミン 10mg
ｐＨ調整剤
酢酸 80mg
1mol/L 塩酸 50mg
1mol/L 水酸化ナトリウム 適量
精製水 全量50mL
上記成分を混合溶解し、ｐＨ３．５の飲料を得た。
Comparative Example 2
10g sugar
Thiamine nitrate 10mg
pH adjuster acetic acid 80mg
1mol / L hydrochloric acid 50mg
1mol / L Sodium hydroxide Appropriate amount Purified water Total amount 50mL
The above ingredients were mixed and dissolved to obtain a beverage having a pH of 3.5.
試験例１
硝酸チアミンの安定性を試験するため、実施例１〜５の飲料及びフルフラール及び／又はスルフロール抜きの飲料として比較例１及び２の飲料を作成し、65℃７日及び１４日保存後のそれぞれの飲料の硝酸チアミンの残存率を測定した。その結果を表１及び表２に示した。
Test example 1
In order to test the stability of thiamine nitrate, the beverages of Examples 1 to 5 and the beverages of Comparative Examples 1 and 2 were prepared as the beverages without furfural and / or sulphur, and stored at 65 ° C. for 7 days and 14 days, respectively. The residual rate of thiamine nitrate in the beverage was measured. The results are shown in Tables 1 and 2.
本発明の飲料であるｐＨ４．０の実施例１、２、４及び５の飲料は、比較例１の飲料と比べて、硝酸チアミンが安定であった。また、ｐＨ３．５の実施例３の飲料は、比較例２の飲料と比べて、硝酸チアミンが安定であった。この結果より、フルフラールとスルフロールは硝酸チアミンの経時的な分解を抑制することが証明された。 Compared with the drink of the comparative example 1, the drink of Example 1, 2, 4, and 5 of pH 4.0 which is a drink of this invention was stable in thiamine nitrate. In addition, the beverage of Example 3 having a pH of 3.5 was more stable in thiamine nitrate than the beverage of Comparative Example 2. From this result, it was proved that furfural and sulflor suppress the degradation of thiamine nitrate over time.
本発明の飲料は、ｐＨ３．５〜５．０において、チアミン又はその塩の経時的な分解を低減し、安定性を確保した砂糖配合の飲料として利用できる。
The beverage of the present invention can be used as a sugar blended beverage having a stability of pH 3.5 to 5.0 with reduced degradation of thiamine or a salt thereof over time.
Claims (5)
Ｂ：砂糖及び
Ｃ：フルフラール類及び／又はスルフロール
を配合することを特徴とするｐＨ３．５〜５．０の飲料。 A: thiamine or a salt thereof,
B: Sugar and C: Furfurals and / or sulfurol are blended, and the beverage has a pH of 3.5 to 5.0.
A method for stabilizing thiamine or a salt thereof by blending furfurals and / or sulfuryl.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008193933A (en) * | 2007-02-09 | 2008-08-28 | Tokyo Univ Of Pharmacy & Life Science | Food and packaged drink containing 5-hydroxymethyl furfural or 5-hydroxymethyl-furan-2-carboxylic acid, and method for producing food and packaged drink containing 5-hydroxymethyl furfural |
| JP2009034051A (en) * | 2007-08-02 | 2009-02-19 | Yagishoo:Kk | Barley tea-like extract obtained by subjecting raw barley to subcritical treatment, and method for producing the same |
| JP2011136959A (en) * | 2009-12-28 | 2011-07-14 | Lion Corp | Dammarane type triterpene-containing composition and method for stabilizing the same |
| JP7064799B1 (en) * | 2021-12-15 | 2022-05-11 | 日本フレーバー工業株式会社 | Alcohol sensation modifiers and alcoholic beverages |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6447344A (en) * | 1987-03-18 | 1989-02-21 | Jacobs Suchard Gmbh | Improvement in roasted coffee |
| JPH02195849A (en) * | 1989-01-26 | 1990-08-02 | Japan Tobacco Inc | Dandelion coffee |
| JPH05146253A (en) * | 1991-11-26 | 1993-06-15 | Takeda Chem Ind Ltd | Beverage containing substances in vitamin b group |
-
2005
- 2005-07-28 JP JP2005218392A patent/JP4577136B2/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6447344A (en) * | 1987-03-18 | 1989-02-21 | Jacobs Suchard Gmbh | Improvement in roasted coffee |
| JPH02195849A (en) * | 1989-01-26 | 1990-08-02 | Japan Tobacco Inc | Dandelion coffee |
| JPH05146253A (en) * | 1991-11-26 | 1993-06-15 | Takeda Chem Ind Ltd | Beverage containing substances in vitamin b group |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008193933A (en) * | 2007-02-09 | 2008-08-28 | Tokyo Univ Of Pharmacy & Life Science | Food and packaged drink containing 5-hydroxymethyl furfural or 5-hydroxymethyl-furan-2-carboxylic acid, and method for producing food and packaged drink containing 5-hydroxymethyl furfural |
| JP2009034051A (en) * | 2007-08-02 | 2009-02-19 | Yagishoo:Kk | Barley tea-like extract obtained by subjecting raw barley to subcritical treatment, and method for producing the same |
| JP2011136959A (en) * | 2009-12-28 | 2011-07-14 | Lion Corp | Dammarane type triterpene-containing composition and method for stabilizing the same |
| JP7064799B1 (en) * | 2021-12-15 | 2022-05-11 | 日本フレーバー工業株式会社 | Alcohol sensation modifiers and alcoholic beverages |
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