JP2019532627A - アルロースを含有するアミノ酸飲料 - Google Patents
アルロースを含有するアミノ酸飲料 Download PDFInfo
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- JP2019532627A JP2019532627A JP2019513956A JP2019513956A JP2019532627A JP 2019532627 A JP2019532627 A JP 2019532627A JP 2019513956 A JP2019513956 A JP 2019513956A JP 2019513956 A JP2019513956 A JP 2019513956A JP 2019532627 A JP2019532627 A JP 2019532627A
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- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
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- A—HUMAN NECESSITIES
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- 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
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- 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
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- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- A—HUMAN NECESSITIES
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Abstract
Description
酸度=0.6404*NaOHの滴定量(V)/試料重量(s)
(前記式において、*0.6404は、0.1 N−NaOH 1mLに相当するクエン酸の量(g)である)
表1から3の比率で原料を配合し、以下のような順によってアミノ酸飲料を製造した。
比較例及び実験例の飲料をそれぞれの試飲用コップに準備した後、パネル30名を対象に官能評価を実施した。各試飲用コップは、無作為の数を付与し官能パネルの先入観を排除しており、異味・異臭、えぐ味及び全般的好み度を測定した。ここで、異味・異臭、えぐ味及び全般的好み度を1から5の数値で表し、異味・異臭、えぐ味の場合は、官能的強度が高いほど高い数値で表し、全般的好み度は、好み度が良いほど高い数値で表した。
アミノ酸飲料の特性の分析のため、実験例のpH及び酸度を測定した。pHは、pHメーター(Mettler Toledo社、Seven compact)を用いて測定した。酸度は、秤量(Mettler Toledo社、New Classic MLモデル)したそれぞれの実験例の試料(s)を0.1 N NaOHの標準溶液(Daejung Chemicals & Metals Co.,Ltd.)で滴定し、pHが8.1となる時点のNaOHの滴定量(V)を測定して、試料の重量(s)値とNaOHの滴定量(V)値を下記式1に代入して酸度を求めた。
酸度=0.6404*V/s
(前記式において、*0.6404は、0.1 N−NaOH 1mLに相当するクエン酸の量(g)である)
Claims (12)
- 水、アミノ酸及びアルロースを含む飲料。
- 前記アミノ酸は、L−アルギニン、L−メチオニン、L−オルニチン及びL−シトルリンでなる群から選択される1種以上のアミノ酸である、請求項1に記載の飲料。
- 前記アルロースは、飲料100重量部に対し、乾燥固形分を基準に3から11重量部で含まれる、請求項1に記載の飲料。
- 前記アミノ酸及びアルロースは、乾燥固形分を基準に1:30から1:110の比率で含まれる、請求項1に記載の飲料。
- 前記飲料は、飲料100重量部に対し、乾燥固形分を基準に0.6重量部以下の果糖をさらに含む、請求項1に記載の飲料。
- 前記飲料は、砂糖、ブドウ糖又はこれらの組合せを含まない、請求項1に記載の飲料。
- 前記飲料は、pHが3.0から5.0である、請求項1に記載の飲料。
- 前記飲料は、酸度が0.05から0.2である、請求項1に記載の飲料。
- 水、アミノ酸及びアルロースを混合する段階を含む、アミノ酸含有飲料の異味、異臭又はえぐ味の低減方法。
- 前記アルロースは、前記アミノ酸含有飲料100重量部に対し、乾燥固形分を基準に3から11重量部で混合される、請求項9に記載の方法。
- 前記アミノ酸及びアルロースは、乾燥固形分を基準に1:30から1:110の比率で混合される、請求項9に記載の方法。
- 前記方法は、ブドウ糖、砂糖又はこれらの組合せでなる群から選択される1以上の糖類を混合する段階を含まない、請求項9に記載の方法。
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2017
- 2017-12-20 CN CN201780071977.4A patent/CN110022690A/zh active Pending
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KR102049769B1 (ko) | 2020-01-08 |
DK3560348T3 (da) | 2024-01-15 |
CL2019001394A1 (es) | 2019-07-26 |
EP3560348A1 (en) | 2019-10-30 |
CN110022690A (zh) | 2019-07-16 |
CO2019005179A2 (es) | 2019-05-31 |
EP3560348B1 (en) | 2023-12-06 |
CA3039901C (en) | 2021-09-14 |
KR20180072569A (ko) | 2018-06-29 |
EP4256975A2 (en) | 2023-10-11 |
SG11201903372WA (en) | 2019-05-30 |
JP6923276B2 (ja) | 2021-08-18 |
WO2018117653A1 (ko) | 2018-06-28 |
EP4256975A3 (en) | 2023-12-20 |
BR112019012330A2 (pt) | 2019-11-19 |
US11812769B2 (en) | 2023-11-14 |
FI3560348T3 (fi) | 2024-03-06 |
MX2019005994A (es) | 2019-08-21 |
US20190313668A1 (en) | 2019-10-17 |
CA3039901A1 (en) | 2018-06-28 |
EP3560348A4 (en) | 2020-10-14 |
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