JP2007512824A - Thin, calcium-fortified beverage containing calcium citrate lactate gluconate - Google Patents

Abstract

  The present invention relates to a thin mouthfeel calcium-fortified beverage that is used to provide dietary calcium supplementation. The thin mouthfeel calcium-enriched beverage is calcium-enriched with calcium (lactic acid) gluconate citrate. (Lactic acid) Calcium gluconate citrate has been found to have a high dissolution rate, very good taste, and sufficient solubility when used in a light mouthfeel beverage. Calcium (lactic acid) calcium citrate citrate works well as a calcium source in calcium-enriched water and function-enhanced (almost) water drinks that require a taste higher than that required for ordinary soft drinks. The present invention is also directed to calcium enriched water and enhanced (almost) water, including calcium (lactic acid) gluconate citrate.

Description

  The present invention relates to a thin mouthfeel calcium-fortified beverage that is used to provide dietary calcium supplementation.

  Osteoporosis, a degenerative bone disease, is recognized as a major public health problem in many countries. Osteoporosis is the most common bone disease in the world and places a heavy burden on people in terms of quality of life and cost of treatment.

  Dietary calcium deficiency is judged by medical professionals as an important risk factor for osteoporosis. Calcium is a basic component of bones, and the need for calcium in daily diet is widely documented in medical and scientific journals. In addition, many government and public health authorities recommend that individuals endeavor to include the optimum amount of calcium in their diet to reduce the risk of osteoporosis.

  Calcium is an essential nutrient required throughout life for a number of important physiological functions. It has been reported that 99% of the calcium in the body is present in teeth and bones. Thus, calcium is required in both bone and tooth formation and maintenance. The remaining 1% of calcium is present in blood and soft tissue throughout the body and is partially ionized. Its ionized form of calcium is very important for blood clotting, proper functioning of the heart, nerves and muscles, and cell membrane permeability. Current scientific research provides evidence that calcium plays a role in protecting against hypertension and colon cancer. If the amount of dietary calcium is insufficient, bone calcium will be sacrificed to meet soft tissue metabolic demands. Thus, bone metabolism is impaired when dietary calcium intake is inadequate. Under these conditions, little bone accumulates during development and calcium escapes from the adult skeleton, thereby reducing bone strength. Both of these conditions appear to predispose people to osteoporosis and the resulting fractures.

  One of the main sources capable of taking calcium for dietary purposes is dairy products. Because liquid milk contains about 300 mg of calcium per 240 mL (8 ounces) intake, about 6/7 liters of milk consumption is the minimum amount of calcium currently recommended (US daily It will be necessary to take the recommended intake (based on USA recommended daily allowance (RD A)). Since this amount of milk can be a burden, it has been proposed that milk be enriched with dietary calcium sources to reduce the liquid intake required to achieve a certain level of calcium supplementation. But many people who just need calcium don't like the taste of milk. Milk rich in calcium is not a solution for these people. Furthermore, for some people who are lactose intolerant, milk may not be a practical calcium source.

  People who are milk intolerant or who do not like milk can increase their calcium intake by using tablets or capsules of calcium salts such as calcium carbonate. However, since consumption of beverages other than milk, such as soft drinks, is common in daily life, the development of calcium-fortified beverages that can be consumed as soft drinks is particularly preferred for people who are milk intolerant or milk. Would not have been desired by people.

  Many of the popular beverages are thin-taste beverages, such as clear juices, juice-containing beverages, soft drinks, sports drinks, (almost) water beverages and water. In particular, so-called (almost) water drinks have become very popular.

  One of the subjects of the present invention is to provide a thin, mouthfeel beverage that is calcium enriched.

  Unfortunately, the development of calcium enriched beverages has been hampered by a number of technical obstacles. Specifically, previous attempts to produce calcium enriched liquids have resulted in products having the following disadvantages: low calcium concentration, problems of suspension precipitation, very long processing time requirements, Unacceptable and unpleasant flavors (those expressed as bitter, metallic, grainy, and “minerally”), poor texture, or a combination of these drawbacks. For example, insoluble calcium salts need to be added to the product as a suspension, which often results in negative changes in taste and texture in addition to suspension precipitation. Furthermore, insoluble calcium sources are generally less bioavailable compared to soluble forms. Certain inorganic salts of calcium, such as calcium bicarbonate, chloride, sulfate, and some phosphates, have a solubility that allows relatively high levels of calcium to be added to beverages, but are not acceptable. It produces a bad taste. Attempts have been made to hide the unpleasant taste or bad texture of previous calcium enriched beverages, but such attempts require the addition of substances such as sugars, artificial sweeteners, and flavors. This adds calories and / or other (disgusting) flavors.

  Thin taste beverages, and more specifically (almost) water beverage solubility and taste requirements may include other beverages such as nectar, dairy juice, and breakfast drinks, etc. Because in a light-beverage beverage, the unpleasant taste quality is rarely hidden by other ingredients, and any precipitation in the light-beverage beverage is clearly evident .

  A number of calcium supplements are currently available on the market. Calcium carbonate, calcium lactate, calcium gluconate and calcium citrate anhydrate are commonly used. Calcium carbonate has 40% calcium and is generally available in tablet form. Since this calcium salt is insoluble, it is not suitable for a light-taste beverage for the above reasons. Calcium lactate has 13% calcium and calcium gluconate has 9% calcium. However, these relatively well-dissolved calcium salts, when used in beverages, can leave a bitter aftertaste and are not well suited for use in thin-taste beverages and are virtually unsuitable for use in water. Is appropriate. Calcium citrate anhydrate is not suitable for use in light mouthfeel beverages because of its very low solubility.

  US 2003/0185741 is directed to non-dairy formulations based on organic rice protein concentrate as the sole protein source for infants and children. The ready-to-feed beverage disclosed in this publication contains 1.5 to about 4.5 mg of organic rice protein per 100 kcal of beverage (e.g., per batch 4100 g), 5.5 to about 15 mg of organic brown rice syrup per 100 kcal beverage (eg 17500 g per batch) and 0.1 to 0.5 g calcium source per 100 kcal (eg calcium lactate gluconate etc. )It is included.

  In WO 00/28838 a transparent, pectin-free beverage based on calcium lactate with a calcium gluconate lactate (gluconate / lactate ratio of 80/20) Is disclosed. The calcium lactate gluconate has a good taste, has a high dissolution rate, and exhibits excellent solubility. However, this compound is relatively expensive and may be detrimental to storage capacity due to its high hygroscopicity at high temperatures.

WO 00/18258 discloses calcium-fortified beverages in which various calcium sources such as calcium hydroxide or calcium carbonate are combined with various edible acids such as malic acid and citric acid. It has been added. In some embodiments, citric acid, malic acid, and calcium hydroxide are coprecipitated and dried.
US Patent Application Publication No. 2003/0185741 International Publication No. 00/028838 Pamphlet International Publication No. 00/018258 Pamphlet

  In summary, there is a need for a thin, mouth-watering calcium-fortified beverage that provides an effective and efficient supply of calcium and no unnecessary substances that could harm the overall health of the consumer. It can also be easily manufactured and stored before use. In addition, there is a need for calcium fortified beverages with acceptable pleasing properties since poor taste beverages will not be used. Calcium-fortified thin mouth-watering beverages may be stored at room temperature, can be consumed in large quantities without providing “empty calories”, and are a liquid for people who cannot consume milk due to lactose intolerance Since it can be provided as a calcium source, it is particularly evaluated.

  The present invention provides a thin, mouth-watering beverage fortified with calcium that has good taste and optimum solubility and dissolution rate.

  In order to achieve this object, the present invention is directed to a thin mouth-feel calcium-fortified beverage, characterized in that it is a calcium-fortified beverage using calcium (lactic acid) gluconate citrate.

  Within the scope of the inventive concept, the term “thin mouthfeel” is meant to give a thin and low viscosity sensory experience while consuming. The beverage of the present invention may be colored, as long as the ready-to-drink beverage has a light mouthfeel, etc. natural pulp or a clouding agent to mimic pulp May have some solid particles. Examples of light mouthfeel beverages include clear juices and juice-containing beverages (with less than 100% juice content), clear soft drinks, (almost) water beverages, water, and clear sports drinks Milky white beverages such as milky white juices, milky white juice-containing beverages, milky white soft drinks, and milky white sports drinks. Within the concept of this specification, “transparent” means substantially transparent, and as long as the ready-to-drink beverage is substantially transparent, with or without coloring. Regardless of the presence or absence of individual particles. Examples of transparent juices include apple juice, cranberry juice and grape juice. Within the concepts herein, “milky white” means substantially transparent but not 100% transparent. Examples of milky white juices include grapefruit juice and pineapple juice.

  Calcium gluconate and calcium lactate gluconate are known from WO 03/031635. These types of salts may be prepared according to Example 6 of the aforementioned published patent publication, which patent is incorporated herein by reference for all purposes. The use of these calcium salts in thin palate beverages is not disclosed in the above publications, nor is it disclosed that it has a good taste quality in the thin palate beverages recognized herein. . These types of double and triple salts appear to have surprising physical and sensory properties. For example, the solubility of calcium gluconate citrate is completely different from the solubility of calcium gluconate and calcium citrate. Moreover, the taste of calcium gluconate citrate in the beverage is also completely different from the taste when the same amount of calcium gluconate and calcium citrate is added to the beverage. In the present invention, it is essential that the double or triple salt contains both gluconate and citrate in order to achieve the required solubility and taste.

  (Lactic acid) Calcium gluconate citrate has been found to have a high dissolution rate, very good taste, and sufficient solubility when used in a light mouthfeel beverage. (Lactic acid) calcium gluconate citrate works well as a calcium source even in calcium-enriched water and function-enhanced (almost) water drinks that require a taste higher than that required for ordinary soft drinks. The present invention is also directed to calcium enriched water and enhanced (almost) water, including calcium (lactic acid) gluconate citrate.

  Enhanced near water drinks and enhanced water drinks are enhanced with minerals, vitamins, electrolytes, or other health ingredients, providing additional health benefits beyond hydration To do. When water is functionally enhanced by calcium salts, it is usually referred to as calcium enriched water. As used herein, the term “water” includes, but is not limited to, any potable water, such as natural water, sterile water, filtered water, reverse osmosis water, distilled water, carbonated water or Examples include sparkling water, purified water, pressurized groundwater, groundwater, mineral water, well water, city water, and mixtures thereof. The water may or may not have a certain calcium concentration before being calcium enriched. Usually, calcium-enriched water or enhanced water beverages do not contain any flavors and / or sweeteners.

  A calcium-enriched near-water beverage or an enhanced near-water beverage is a small amount of flavoring, sugar and / or sweetener, and / or Defined as including sour agent. In general, these amounts of flavoring, sugar and / or sweetening, and / or souring are lower than in conventional soft drinks.

  It has further been discovered that calcium citrate lactate gluconate has very low hygroscopicity at high temperatures. Thereby, possibility that a calcium salt can be preserve | saved before use increases.

  The pH of the light mouthfeel beverage of the present invention is determined by the desired sourness, desired shelf life and color stability. If desired, the pH can be adjusted using food grade acids and / or bases. A pH within the range of about 3 to about 4 is usually desirable for the shelf life. Any food grade acid can be used to adjust the pH of the beverage. For example, phosphoric acid, fumaric acid, citric acid, lactic adipic, lactic acid, gluconic acid, and malic acid can be used without producing an unpleasant taste. Since chloride ions can be nutritionally detrimental, hydrochloric acid is less preferred. The proportion of acid is such that it provides the desired pH level without producing an unpleasant taste. The acids used for acidification are preferably citric acid and phosphoric acid.

  Furthermore, it has been discovered that maltodextrins (also known as glucose polymers) having a dextrose equivalent of about 10 to about 20 help stabilize calcium compounds in acidic beverages. Maltodextrins are also known to help increase calcium absorption in the body. In an embodiment of the present invention, maltodextrin is included in an amount ranging from about 1 to about 40% based on the solids content in the beverage.

  The thin mouthfeel beverage of the present invention may be flavored or sweetened to enhance sensory acceptance. Known natural sweeteners such as corn syrup solids, glucose, fructose, sucrose, etc., and artificial sweeteners such as saccharin, cyclamate and aspartame may be added in an amount sufficient to provide a sweet flavor. it can. Natural and artificial flavors including fruit and cola flavors can also be added. The thin mouthfeel beverages of the present invention may also contain the desired fruit juice or fruit juice extract, preferably those in which the particles are not suspended, for example citrus fruit and / or cranberry juice Etc. Natural or artificial colors can be added as desired. As mentioned above, the addition of other ingredients is limited in the case of (almost) water drinks.

  The thin mouthfeel beverages of the present invention can also include other ingredients normally present in soft drinks, such as clouding agents and preservatives. When providing a light mouthfeel beverage, the clouding and coloration of the beverage can also be adjusted so long as the overall mouthfeel of the beverage is thin. Dairy products such as whey protein can also be added as a haze agent to mimic natural pulp. Although protein can be detrimental to calcium absorption, the beverage can also contain protein for protein enrichment and can also contain vitamins and minerals and agents that aid calcium absorption. In contrast to other normal calcium salts, calcium (lactic) gluconate citrate was found to cause little protein denaturation. Preferably, the additive is not incorporated into the additional particulate material in the beverage. Preferably, completely soluble substances such as protein hydrolysates can be used.

  Trace amounts of magnesium and zinc salts may contribute to absorption. These types of inorganic cations and other nutritive inorganic cations may also be added in the form of soluble salts to the thin mouthfeel beverages of the present invention. In a preferred embodiment, such additional nutritive inorganic cation is added as part of the counter cation of calcium lactic acid (lactic acid) gluconate. Reference may be made to WO 03/031635 for the preparation of these types of calcium citrate (lactic acid) gluconate.

  The beverage may also have carbon dioxide dissolved in accordance with known techniques to provide sensory characteristics similar to known soft drinks.

  The beverages of the present invention may also be prepared with isotonic formulations to aid osmotic absorption of fluids and salts. These formulations may be suitable for use in sports drinks, for example. The amount of sugar and salts is adjusted to provide the desired osmotic pressure. It is also possible to reduce the amount of sugar and enhance its flavor with synthetic sweeteners.

  The beverage of the present invention may be in the form of a ready-to-drink beverage (also referred to as a single-strength beverage), but may also be in the form of a syrup, concentrate or powdered beverage Often these are single-strength beverages as soon as water is added.

  The thin mouth-drinks of the present invention typically comprise an amount of calcium that exceeds 3% of the recommended daily allowance (RDA) per unit portion of the beverage, preferably about 10 to about 100 of RDA. %, Most preferably about 10 to about 40% of the amount of RDA. The term “per unit beverage” is such that when the thin-taste beverage is a syrup, concentrate, or powdered beverage, the resulting single-strength beverage has an amount of calcium that falls within the above range. It should be construed that the amount of calcium will be adjusted.

  Preferably, the calcium-fortified thin mouthfeel beverages of the present invention are stable against microorganisms. The processing method used to achieve microbial stability will depend on the particular calcium salt and organic acid used. Water treatment methods using ozone may be insufficient to achieve microbial stability as determined by the composition of the product. For example, rapid ozonolysis was observed due to the presence of malic acid. Therefore, the ozonation method is not suitable as a single method to achieve microbial stability in all compositions. The heat treatment method can be used in compositions with very high thermodynamic stability, but can lead to precipitation in compositions that are not very stable. Chemical preservatives usually have little activity above neutral pH, but can be used to help achieve microbial stability at acidic and neutral pH. Other composition-dependent methods that can be used to achieve microbial stability of the calcium-fortified thin mouthfeel beverages of the present invention include: microfiltration, X-ray irradiation, UV method, high-intensity pulsed electric field method, pressure method, carbonation method, sonication method, and combinations thereof. Preferred methods for achieving microbial stability are ozone treatment methods, microfiltration methods, ultraviolet methods, carbonation methods, thermal processing methods, and combinations thereof.

  The weight ratio of calcium gluconate / calcium citrate in a single strength beverage is 1: 2 to 4: 1, preferably 1: 2 to 3: 1, more preferably 1: 2 to 2: 1, most preferably 1: It may vary from 2 to 1: 5. The ratio of calcium lactate / (calcium gluconate + calcium citrate) may vary from 0: 1 to 2: 1. Therefore, it is not necessary to include lactate in the calcium source of the beverage of the present invention. All variations between pure calcium gluconate citrate and calcium lactate gluconate citrate triple salt may be included, where calcium lactate / (calcium citrate + calcium gluconate) weight ratio is preferred Varies from 0: 1 to 2: 1. Various combinations of (lactic acid) gluconic acid calcium citrate salts can also be used.

  The proposed procedure for preparing the calcium-fortified thin mouthfeel beverage of the present invention involves dissolving calcium lactic citrate (lactic acid) gluconate in a portion of water with other ingredients to prepare a pre-slurry. Is included. After dissolution or mixing, the remaining water is added to the mixture, or vice versa. Alternatively, calcium (lactic acid) gluconate citrate is added directly to water, optionally with all ingredients. The order and time of component addition depends on the process parameters and the type of component. Some or all of the water may be replaced with juice. In some cases, the resulting solution or dispersion is heated at a temperature of 25-100 ° C. After solubilization, the flavor, color, Brix level, pH, and / or amount may be adjusted by adding flavors, colorants, acidulants, and / or water. According to good manufacturing techniques, the beverage was bottled and pasteurized.

  The compositions of the present invention can also be prepared as syrups, concentrates, or powdered beverages, which can later be dissolved in water, carbonated water, juice, and mixtures thereof and bottled. it can. The syrup preferably contains sufficient calcium and acidity so that it only needs to dissolve. Alternatively, pH adjustment, coloring and flavoring can be performed during dissolution.

  The present invention is more fully described by the following examples, which are illustrative only and are not to be construed as limiting.

[Example 1]
Calcium lactate gluconate citrate (calcium lactate: calcium gluconate: calcium citrate ratio is 12.7: 47.8: 39.5) and calcium lactate gluconate (lactate / gluconate ratio 20 / The hygroscopicity of the powdered sample of 80) was measured at 20 ° C., 60% relative humidity, and 35 ° C., 70% relative humidity. At 20 ° C. and 60% relative humidity, both samples absorb very little water (about 1%) for 21 days. At 35 ° C. and 70% relative humidity, the calcium lactate gluconate (20/80) sample appeared to be completely liquefied within 2 days and was in the form of a hard tablet. The calcium citrate lactate citrate sample still retained the powdery structure after 20 days and did not appear to change.

[Example 2]
Calcium lactate gluconate (calcium lactate: calcium gluconate ratio is 80/20) and calcium lactate gluconate citrate (calcium lactate: calcium gluconate: calcium citrate ratio is 12.7: 47.8: 39.5 ) Beverage was determined by measuring the conductivity and calculating the dissolution rate from the conductivity index. The beverages were 10% and 30% R.D. in 20 ° C. water, respectively. D. I. 30% in apple juice at 20 ° C and 10% R.I in cranberry juice at 20 ° C. D. I was contained. The results are shown in Table 1.

  These results indicate that the dissolution rate of the calcium lactate citrate citrate of the present invention is comparable to the dissolution rate of calcium lactate gluconate.

[Example 3]
A comparative taste test was performed by the tester by comparing with a blank for 10% RDI calcium / mineral water and 30% RDI calcium / apple juice. In mineral water, the difference in taste between a calcium lactate gluconate-containing sample (calcium lactate: calcium gluconate ratio is 80/20) and a sample containing calcium lactate citrate citrate (ratio of Examples 1 and 2) On the other hand, in apple juice, bitterness was recognized in the taste quality of the sample containing calcium citrate lactate gluconate.

[Example 4]
Three three-point comparative tests were performed using mineral water / calcium gluconate citrate (ratio of Examples 1 and 2) and mineral water / calcium gluconate citrate (calcium gluconate: calcium citrate ratio 2: 1). And conducted by examiners including 19 and 12 respectively.

  Table 2 shows the results. In any test, there was no significant difference between mineral water, calcium lactate gluconate-containing mineral water, and calcium gluconate citrate-containing mineral water. However, those who made the exact test made the same comment, which is shown in the bottom of Table 2. So it seems that there are some differences, but very few have noticed it.

[Example 5]
A stability test of calcium lactate gluconate (ratio 80/20) and calcium lactate gluconate citrate (same ratio as in Examples 1 and 2) was performed in the presence of protein. To this end, calcium lactate gluconate and calcium lactate gluconate citrate were added to milk and soy milk such that 600 ppm calcium was added. After the heat treatment, the milk and soy milk containing calcium lactate gluconate completely solidified into a hard substance. Soy milk containing calcium citrate lactate gluconate seemed to have increased in viscosity somewhat after heat treatment, but could still be poured. Milk containing calcium citrate lactate gluconate is also slightly coagulated, resulting in a quark (low-fat soft cheese) -like substance.

Claims (13)

  (Lactic acid) A calcium-enhanced thin mouth-feel beverage characterized by being calcium-enriched with calcium citrate gluconate.   The calcium-fortified thin mouth-watering beverage according to claim 1, wherein the beverage is calcium-fortified with calcium citrate lactate gluconate.   The calcium-fortified thin mouth-watering beverage according to claim 1 or 2, wherein the beverage is calcium-fortified with calcium citrate gluconate.   The beverage comprises more than 3% of recommended daily allowance (RDA) per unit part of the beverage, preferably about 10 to about 100% of RDA, most preferably RDA 4. A calcium-fortified thin mouthfeel beverage according to any one of the preceding claims, characterized in that it contains about 10 to about 40% calcium.   The calcium-enriched thin mouth-watering beverage according to any one of claims 1 to 4, wherein carbon dioxide gas is dissolved in the beverage.   6. A thin calcium-fortified beverage according to any one of the preceding claims, characterized in that the beverage is a (substantially) water beverage.   The calcium-fortified thin mouth-watering beverage according to any one of claims 1 to 6, wherein the beverage further comprises an inorganic cation serving as an additional nutrient.   8. A calcium-enhanced thin-taste beverage according to any one of the preceding claims, characterized in that the beverage is an enhanced (almost) water beverage.   The calcium-fortified thin mouth-watering beverage according to claim 1, wherein the beverage further comprises maltodextrin to help increase calcium absorption in the body.   8. A thin calcium-fortified beverage according to claim 7, wherein the additional nutritional inorganic cation is added as part of a calcium citrate (lactic acid) gluconate counter cation.   11. The beverage according to any one of the preceding claims, wherein the beverage is in the form of a single strength beverage, syrup, concentrate or powdered beverage, which becomes a single strength beverage as soon as water is added. Calcium-fortified thin palate beverage.   A method of preparing a beverage that does not produce an aftertaste and contains calcium (lactic acid) gluconate citrate as a calcium source, has a substantially thin taste, has storage stability, has a good taste, and is flavored. A combination of calcium lactic acid (lactic acid) citrate and any other ingredients in water to form a pre-slurry and after dissolution or mixing, a single strength beverage, concentrate, or syrup Combining the resulting mixture with water to form a process.   13. The method of claim 12, wherein the (part of) the water is replaced with juice.