JP5013856B2 - Carnitine salt and pH adjuster combination composition - Google Patents
Carnitine salt and pH adjuster combination composition Download PDFInfo
- Publication number
- JP5013856B2 JP5013856B2 JP2006352579A JP2006352579A JP5013856B2 JP 5013856 B2 JP5013856 B2 JP 5013856B2 JP 2006352579 A JP2006352579 A JP 2006352579A JP 2006352579 A JP2006352579 A JP 2006352579A JP 5013856 B2 JP5013856 B2 JP 5013856B2
- Authority
- JP
- Japan
- Prior art keywords
- carnitine
- sodium
- salt
- adjuster
- taste
- 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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- PHIQHXFUZVPYII-ZCFIWIBFSA-N (R)-carnitine Chemical class C[N+](C)(C)C[C@H](O)CC([O-])=O PHIQHXFUZVPYII-ZCFIWIBFSA-N 0.000 title claims description 104
- 239000003002 pH adjusting agent Substances 0.000 title claims description 62
- 239000000203 mixture Substances 0.000 title claims description 49
- 239000007864 aqueous solution Substances 0.000 claims description 43
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 42
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 28
- 238000000034 method Methods 0.000 claims description 27
- 239000008247 solid mixture Substances 0.000 claims description 19
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims description 18
- 239000000843 powder Substances 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 14
- 239000001632 sodium acetate Substances 0.000 claims description 14
- 235000017281 sodium acetate Nutrition 0.000 claims description 14
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 14
- 239000001509 sodium citrate Substances 0.000 claims description 14
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 14
- 235000011121 sodium hydroxide Nutrition 0.000 claims description 14
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims description 14
- 239000011755 sodium-L-ascorbate Substances 0.000 claims description 14
- 235000019187 sodium-L-ascorbate Nutrition 0.000 claims description 14
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical class OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 claims description 12
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 11
- 235000013305 food Nutrition 0.000 claims description 11
- 229960004203 carnitine Drugs 0.000 claims description 10
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical group OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 9
- 229940095064 tartrate Drugs 0.000 claims description 6
- 235000011083 sodium citrates Nutrition 0.000 claims description 5
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 description 47
- 235000019647 acidic taste Nutrition 0.000 description 34
- 235000013353 coffee beverage Nutrition 0.000 description 27
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 26
- 235000019658 bitter taste Nutrition 0.000 description 23
- 235000013616 tea Nutrition 0.000 description 20
- GADIJPCDIWZEMB-BTNVMJJCSA-N (2r,3r)-2,3-dihydroxybutanedioate;hydron;(3r)-3-hydroxy-4-(trimethylazaniumyl)butanoate Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O.C[N+](C)(C)C[C@H](O)CC([O-])=O.C[N+](C)(C)C[C@H](O)CC([O-])=O GADIJPCDIWZEMB-BTNVMJJCSA-N 0.000 description 19
- 244000269722 Thea sinensis Species 0.000 description 19
- 235000019643 salty taste Nutrition 0.000 description 19
- 235000016213 coffee Nutrition 0.000 description 16
- RZALONVQKUWRRY-FYZOBXCZSA-N 2,3-dihydroxybutanedioic acid;(3r)-3-hydroxy-4-(trimethylazaniumyl)butanoate Chemical compound OC(=O)C(O)C(O)C(O)=O.C[N+](C)(C)C[C@H](O)CC([O-])=O RZALONVQKUWRRY-FYZOBXCZSA-N 0.000 description 15
- 235000017557 sodium bicarbonate Nutrition 0.000 description 13
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 13
- 235000013361 beverage Nutrition 0.000 description 12
- 238000011156 evaluation Methods 0.000 description 12
- 235000009508 confectionery Nutrition 0.000 description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 7
- 230000000694 effects Effects 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 239000007788 liquid Substances 0.000 description 7
- 238000002156 mixing Methods 0.000 description 7
- 150000003839 salts Chemical class 0.000 description 7
- 235000019605 sweet taste sensations Nutrition 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 6
- 238000009472 formulation Methods 0.000 description 6
- 235000019614 sour taste Nutrition 0.000 description 6
- 239000003651 drinking water Substances 0.000 description 5
- 235000020188 drinking water Nutrition 0.000 description 5
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 5
- -1 Carnitine organic acid salts Chemical class 0.000 description 4
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 235000009569 green tea Nutrition 0.000 description 4
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 4
- 229940086065 potassium hydrogentartrate Drugs 0.000 description 4
- KZQSXALQTHVPDQ-UHFFFAOYSA-M sodium;butanedioate;hydron Chemical compound [Na+].OC(=O)CCC([O-])=O KZQSXALQTHVPDQ-UHFFFAOYSA-M 0.000 description 4
- 235000014214 soft drink Nutrition 0.000 description 4
- 239000002904 solvent Substances 0.000 description 4
- 230000009967 tasteless effect Effects 0.000 description 4
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 229910000397 disodium phosphate Inorganic materials 0.000 description 3
- 235000019800 disodium phosphate Nutrition 0.000 description 3
- 230000001771 impaired effect Effects 0.000 description 3
- 230000000873 masking effect Effects 0.000 description 3
- 235000019796 monopotassium phosphate Nutrition 0.000 description 3
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 3
- 229910000403 monosodium phosphate Inorganic materials 0.000 description 3
- 235000019799 monosodium phosphate Nutrition 0.000 description 3
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 3
- 235000019600 saltiness Nutrition 0.000 description 3
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 description 3
- 239000001540 sodium lactate Substances 0.000 description 3
- 235000011088 sodium lactate Nutrition 0.000 description 3
- 229940005581 sodium lactate Drugs 0.000 description 3
- 239000001433 sodium tartrate Substances 0.000 description 3
- 229960002167 sodium tartrate Drugs 0.000 description 3
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 description 2
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- AEQDJSLRWYMAQI-UHFFFAOYSA-N 2,3,9,10-tetramethoxy-6,8,13,13a-tetrahydro-5H-isoquinolino[2,1-b]isoquinoline Chemical compound C1CN2CC(C(=C(OC)C=C3)OC)=C3CC2C2=C1C=C(OC)C(OC)=C2 AEQDJSLRWYMAQI-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 2
- GRYLNZFGIOXLOG-UHFFFAOYSA-N Nitric acid Chemical compound O[N+]([O-])=O GRYLNZFGIOXLOG-UHFFFAOYSA-N 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- 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 2
- 239000000654 additive Substances 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 description 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 2
- 150000005693 branched-chain amino acids Chemical class 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 2
- 239000000969 carrier Substances 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 235000020673 eicosapentaenoic acid Nutrition 0.000 description 2
- 229960005135 eicosapentaenoic acid Drugs 0.000 description 2
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 239000001530 fumaric acid Substances 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- AGBQKNBQESQNJD-UHFFFAOYSA-N lipoic acid Chemical compound OC(=O)CCCCC1CCSS1 AGBQKNBQESQNJD-UHFFFAOYSA-N 0.000 description 2
- 150000007522 mineralic acids Chemical class 0.000 description 2
- 230000000116 mitigating effect Effects 0.000 description 2
- 229910017604 nitric acid Inorganic materials 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- WRMXOVHLRUVREB-UHFFFAOYSA-N phosphono phosphate;tributylazanium Chemical compound OP(O)(=O)OP([O-])([O-])=O.CCCC[NH+](CCCC)CCCC.CCCC[NH+](CCCC)CCCC WRMXOVHLRUVREB-UHFFFAOYSA-N 0.000 description 2
- 229910000027 potassium carbonate Inorganic materials 0.000 description 2
- 229940093956 potassium carbonate Drugs 0.000 description 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 235000019265 sodium DL-malate Nutrition 0.000 description 2
- 239000000176 sodium gluconate Substances 0.000 description 2
- 235000012207 sodium gluconate Nutrition 0.000 description 2
- 229940005574 sodium gluconate Drugs 0.000 description 2
- WPUMTJGUQUYPIV-UHFFFAOYSA-L sodium malate Chemical compound [Na+].[Na+].[O-]C(=O)C(O)CC([O-])=O WPUMTJGUQUYPIV-UHFFFAOYSA-L 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 239000011975 tartaric acid Substances 0.000 description 2
- 235000002906 tartaric acid Nutrition 0.000 description 2
- 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 description 1
- KIUKXJAPPMFGSW-DNGZLQJQSA-N (2S,3S,4S,5R,6R)-6-[(2S,3R,4R,5S,6R)-3-Acetamido-2-[(2S,3S,4R,5R,6R)-6-[(2R,3R,4R,5S,6R)-3-acetamido-2,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-2-carboxy-4,5-dihydroxyoxan-3-yl]oxy-5-hydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylic acid Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@H](O3)C(O)=O)O)[C@H](O)[C@@H](CO)O2)NC(C)=O)[C@@H](C(O)=O)O1 KIUKXJAPPMFGSW-DNGZLQJQSA-N 0.000 description 1
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- OCUSNPIJIZCRSZ-ZTZWCFDHSA-N (2s)-2-amino-3-methylbutanoic acid;(2s)-2-amino-4-methylpentanoic acid;(2s,3s)-2-amino-3-methylpentanoic acid Chemical compound CC(C)[C@H](N)C(O)=O.CC[C@H](C)[C@H](N)C(O)=O.CC(C)C[C@H](N)C(O)=O OCUSNPIJIZCRSZ-ZTZWCFDHSA-N 0.000 description 1
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Classifications
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- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
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- A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk, sugar; Coating, e.g. for preserving
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
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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
- 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
- A23L33/17—Amino acids, peptides or proteins
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- 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
Description
本発明は、カルニチン塩を含有する組成物に関する。特に本発明は、カルニチン塩に特有の酸味を緩和することで、お茶やコーヒーなどの嗜好食品や料理に、その味や風味に悪影響を与えることなく添加することができるカルニチン塩配合組成物に関する。また、本発明はカルニチン塩に特有の酸味を抑制する方法に関する。 The present invention relates to a composition containing a carnitine salt. In particular, the present invention relates to a carnitine salt-containing composition that can be added to taste foods and dishes such as tea and coffee without adversely affecting the taste and flavor by relaxing the sourness peculiar to carnitine salts. The present invention also relates to a method for suppressing the sourness peculiar to carnitine salts.
カルニチン（4-hydroxy-3-trimethylaminobutyric acid）は、生体の脂質代謝に関与するヒドロキシアミノ酸である。かかる成分は、肉食により補給されるほか、生体内でＬ-リシンとＬ-メチオニンから生合成されるため、成長期や出産期以外は基本的に補給する必要はないが、加齢に従って、また現代の多忙な生活の中で産生量が減り不足がちになっている。かかるカルニチンの不足は、肥満や疲労を起こす原因になっているといわれている
最近では、Ｌ-カルニチンの肥満抑制効果、特に脂肪燃焼促進効果が解明され、ダイエット素材として使われている。また、Ｌ-カルニチンは疲労回復にも高い効果を発揮し、現に米国の医療現場では疲労回復用としても使用されている。かかるＬ-カルニチンは、それ自体吸湿性が高く使用しにくいため、通常は、酒石酸塩やフマル酸塩などの塩の形態で使用されている。
Carnitine (4-hydroxy-3-trimethylaminobutyric acid) is a hydroxyamino acid involved in lipid metabolism in the living body. Such components are supplemented by meat eating and biosynthesized from L-lysine and L-methionine in vivo, so it is not necessary to basically replenish except during the growth period and birth period. In today's busy life, production is decreasing and tends to be short. Such carnitine deficiency is said to cause obesity and fatigue. Recently, L-carnitine has been elucidated as an obesity-suppressing effect, particularly a fat burning promoting effect, and is used as a diet material. In addition, L-carnitine exhibits a high effect on fatigue recovery, and is currently used for recovery from fatigue in the medical field in the United States. Since L-carnitine itself is highly hygroscopic and difficult to use, it is usually used in the form of a salt such as tartrate or fumarate.
しかし、カルニチンの塩は一般に酸味が強いことが知られている。かかるカルニチン塩の酸味は、これを固形製剤の形態で使用する場合や清涼飲料水に配合して使用する場合は特に問題にならず、逆にカルニチン塩の酸味によって清涼飲料水の風味が爽やかになるといった有利な面が利用されているのが現状である。しかし、緑茶や烏龍茶などのお茶やコーヒーなどの飲料との併用は難しく、カルニチン塩を配合することによってかかる飲料の風味を著しく損なう結果となる。また、カルニチン塩は、特有の酸味ゆえに、料理全般に広く用いることは難しい。このため、カルニチン塩を、料理に配合したりお茶に添加するなど日常の食事の中で摂取することはなされていない。 However, carnitine salts are generally known to have a strong acidity. The acidity of such carnitine salt is not particularly problematic when it is used in the form of a solid preparation or blended with soft drinks, and conversely, the flavor of soft drinks is refreshed by the acidity of carnitine salt. The present situation is that an advantageous aspect such as is used. However, it is difficult to use in combination with beverages such as green tea and oolong tea and coffee, and by adding carnitine salt, the flavor of such beverages is significantly impaired. In addition, carnitine salts are difficult to be used widely in cooking because of their unique acidity. For this reason, carnitine salt is not ingested in daily meals, such as blended into dishes or added to tea.
また、カルニチン塩の酸味は、嫌味がなく、比較的爽やかな酸味であるため、これを他の成分に由来する嫌味（例えば、収斂味など）を低減するためのマスキング剤として使用する例はあるものの（特許文献１など参照）、逆にこの酸味をマスキングしようと試みられたことはない。
本発明は、カルニチン塩に特有の酸味が緩和されて、コーヒーやお茶などの飲料や料理とともに摂取できるカルニチン塩配合組成物を提供することを目的とする。さらに本発明は、カルニチン塩に特有の酸味をマスキングする方法を提供することを目的とする。 An object of the present invention is to provide a composition containing a carnitine salt that has a sour taste peculiar to a carnitine salt and can be ingested with beverages and dishes such as coffee and tea. Furthermore, an object of this invention is to provide the method of masking the acidity peculiar to a carnitine salt.
本発明者らは、上記課題の解決を目指して検討を重ねていたところ、カルニチン塩を水に溶解したときの水溶液のｐＨが５以上になるような割合で、カルニチン塩にｐＨ調整剤を組み合わせて用いることにより、カルニチン塩が固有に有する酸味が抑制されることを見出し、かかる割合でｐＨ調整剤を配合したカルニチン塩の組成物（固体組成物、液体組成物）は、お茶やコーヒーなどの飲料と併用しても、また料理に添加して使用しても、飲料や料理の風味に悪影響を与えることなく、日常の食生活の中でカルニチンを手軽に摂取できることを確認した。 The inventors of the present invention have repeatedly studied to solve the above problems, and combined the pH adjuster with the carnitine salt in such a ratio that the pH of the aqueous solution when the carnitine salt is dissolved in water is 5 or more. The sourness inherent in the carnitine salt is suppressed, and the composition (solid composition, liquid composition) of the carnitine salt containing the pH adjuster in such a ratio is used for tea or coffee. It was confirmed that carnitine can be easily ingested in daily eating habits without adversely affecting the flavor of beverages and dishes, whether used together with beverages or added to dishes.
本発明は係る知見に基づいて完成されたものであり、下記の態様を包含するものである：
（１）カルニチン塩及びｐＨ調整剤配合組成物
（1-1）カルニチン塩およびｐＨ調整剤を含有する固体組成物であって、カルニチン塩の濃度が０．５５ｇ／Ｌになるように水に溶解したときの水溶液のｐＨが５以上となるように、ｐＨ調整剤を含有することを特徴とする固体組成物。
（1-2）前記ｐＨ調整剤が、炭酸水素ナトリウム、炭酸ナトリウム、リン酸水素二ナトリウム、水酸化ナトリウム、クエン酸ナトリウム、酢酸ナトリウムおよびL-アスコルビン酸ナトリウムからなる群から選択されるいずれか少なくとも１種である、（1-1）に記載する固体組成物。
（1-3）前記水溶液のｐＨが５〜８である、（1-1）または（1-2）に記載する固体組成物。
（1-4）前記カルニチン塩が、カルニチンの酒石酸塩またはフマル酸塩である（1-1）〜（1-3）のいずれか一項に記載する固体組成物。
（1-5）粉末の形状を有する、（1-1）〜（1-4）のいずれか一項に記載する固体組成物。
（1-6）食品である（1-1）〜（1-5）のいずれか一項に記載する固体組成物。
（1-7）（1-1）〜（1-6）のいずれか一項に記載する固体組成物を溶媒に溶解または分散して調製される液状組成物。
The present invention has been completed based on such findings, and includes the following aspects:
(1) Carnitine salt and pH adjuster combination composition (1-1) Solid composition containing carnitine salt and pH adjuster, dissolved in water so that the concentration of carnitine salt is 0.55 g / L A solid composition comprising a pH adjuster so that the pH of the aqueous solution is 5 or more.
(1-2) The pH adjuster is at least any one selected from the group consisting of sodium bicarbonate, sodium carbonate, disodium hydrogen phosphate, sodium hydroxide, sodium citrate, sodium acetate and sodium L-ascorbate The solid composition described in (1-1), which is one type.
(1-3) The solid composition according to (1-1) or (1-2), wherein the pH of the aqueous solution is 5 to 8.
(1-4) The solid composition according to any one of (1-1) to (1-3), wherein the carnitine salt is a tartrate or fumarate salt of carnitine.
(1-5) The solid composition according to any one of (1-1) to (1-4), which has a powder shape.
(1-6) The solid composition according to any one of (1-1) to (1-5), which is a food.
(1-7) A liquid composition prepared by dissolving or dispersing the solid composition according to any one of (1-1) to (1-6) in a solvent.
（２）カルニチン塩の酸味抑制方法
（2-1）カルニチン塩の酸味抑制方法であって、カルニチン塩の濃度が０．５５ｇ／Ｌになるように水に溶解させたときの水溶液のｐＨが５以上となるような割合で、ｐＨ調整剤をカルニチン塩と組み合わせて用いることを特徴とする方法。
（2-2）前記ｐＨ調整剤が、炭酸水素ナトリウム、炭酸ナトリウム、リン酸水素二ナトリウム、水酸化ナトリウム、クエン酸ナトリウム、酢酸ナトリウムおよびL-アスコルビン酸ナトリウムからなる群から選択されるいずれか少なくとも１種である、（2-1）に記載する方法。
（2-3）前記水溶液のｐＨが５〜８である、（2-1）または（2-2）に記載する方法。
（2-4）前記カルニチン塩が、カルニチンの酒石酸塩またはフマル酸塩である（2-1）〜（2-3）のいずれか一項に記載する方法。
（2-5）カルニチン塩を含む組成物の酸味抑制方法である、（2-1）〜（2-4）のいずれか一項に記載する方法。
（2-6）カルニチン塩を含む組成物が食品である（2-5）に記載する方法。
(2) Carnitine salt acidity control method (2-1) Carnitine salt acidity control method, wherein the pH of the aqueous solution when dissolved in water so that the concentration of carnitine salt is 0.55 g / L is 5 A method comprising using a pH adjuster in combination with a carnitine salt in such a ratio as described above.
(2-2) The pH adjuster is at least any one selected from the group consisting of sodium bicarbonate, sodium carbonate, disodium hydrogen phosphate, sodium hydroxide, sodium citrate, sodium acetate and sodium L-ascorbate The method according to (2-1), which is one type.
(2-3) The method according to (2-1) or (2-2), wherein the pH of the aqueous solution is 5 to 8.
(2-4) The method according to any one of (2-1) to (2-3), wherein the carnitine salt is a tartrate or fumarate salt of carnitine.
(2-5) The method according to any one of (2-1) to (2-4), which is a method for suppressing acidity of a composition containing a carnitine salt.
(2-6) The method according to (2-5), wherein the composition containing a carnitine salt is a food.
本発明によれば、カルニチン塩に特有の酸味が緩和されて、コーヒーやお茶などの飲料や料理の味に影響を与えず、これらの飲料や料理とともに摂取できるカルニチン塩配合組成物を提供することができる。また本発明によれば、カルニチン塩に特有の酸味をマスキングすることができ、特にｐＨ５〜８の範囲になるような割合でｐＨ調整剤を用いることによりカルニチン塩特有の酸味だけでなく、塩味、苦味および甘味といった雑味の発現を抑えることができる。 According to the present invention, the sourness peculiar to carnitine salt is alleviated, and it provides a carnitine salt blending composition that can be taken with these beverages and dishes without affecting the taste of beverages and dishes such as coffee and tea. Can do. According to the present invention, the sourness peculiar to the carnitine salt can be masked, and not only the sourness peculiar to the carnitine salt but also the salty taste by using a pH adjuster at such a ratio that the pH is in the range of 5-8. The occurrence of miscellaneous tastes such as bitterness and sweetness can be suppressed.
（１）カルニチン塩及びｐＨ調整剤配合組成物
本発明の組成物は、カルニチン塩に加えて、ｐＨ調整剤が特定の割合で配合されていることを特徴とする。
(1) Carnitine salt and pH adjuster combination composition The composition of the present invention is characterized in that, in addition to the carnitine salt, a pH adjuster is blended in a specific ratio.
ここで本発明が用いるカルニチン塩はカルニチンの酸塩であり、具体的には硝酸や塩酸などの無機酸との塩；酒石酸やフマル酸などの有機酸との塩を例示することができる。好ましくは、カルニチンの酒石酸塩やフマル酸塩などの、カルニチンの有機酸塩である。 Here, the carnitine salt used in the present invention is a carnitine acid salt, specifically, a salt with an inorganic acid such as nitric acid or hydrochloric acid; and a salt with an organic acid such as tartaric acid or fumaric acid. Carnitine organic acid salts, such as carnitine tartrate and fumarate, are preferred.
本発明で用いられるｐＨ調整剤としては、一般に食品に使用できるｐＨ調整剤であればよく、制限はされないが、具体的には、炭酸水素ナトリウム、炭酸ナトリウム、リン酸水素二ナトリウム、水酸化ナトリウム、クエン酸ナトリウム、リン酸水素二カリウム、酢酸ナトリウム、Ｌ-アスコルビン酸ナトリウム、リン酸二水素カリウム、リン酸二水素ナトリウム、グルコン酸ナトリウム、コハク酸一ナトリウム、Ｌ-酒石酸水素カリウム、Ｌ-酒石酸ナトリウム、コハク酸二ナトリウム、ＤＬ-酒石酸水素カリウム、ＤＬ-酒石酸ナトリウム、炭酸カリウム、乳酸ナトリウム、ピロリン酸二水素ナトリウム、フマル酸一ナトリウム、およびＤＬ-リンゴ酸ナトリウムを挙げることができる。カルニチン塩が有する酸味を抑制し緩和するという目的からは、これらのｐＨ調整剤のいずれをも使用することができるが、なかでも酸味抑制効果が高いｐＨ調整剤としては、炭酸水素ナトリウム、炭酸ナトリウム、リン酸水素二ナトリウム、水酸化ナトリウム、クエン酸ナトリウム、リン酸水素二カリウム、酢酸ナトリウム、およびＬ-アスコルビン酸ナトリウムを挙げることができる。 The pH adjuster used in the present invention is not particularly limited as long as it is a pH adjuster that can be generally used in foods. Specifically, sodium bicarbonate, sodium carbonate, disodium hydrogen phosphate, sodium hydroxide , Sodium citrate, dipotassium hydrogen phosphate, sodium acetate, sodium L-ascorbate, potassium dihydrogen phosphate, sodium dihydrogen phosphate, sodium gluconate, monosodium succinate, potassium hydrogen tartrate, L-tartaric acid Mention may be made of sodium, disodium succinate, DL-potassium hydrogen tartrate, DL-sodium tartrate, potassium carbonate, sodium lactate, sodium dihydrogen pyrophosphate, monosodium fumarate, and sodium DL-malate. For the purpose of suppressing and mitigating the sourness of carnitine salts, any of these pH adjusters can be used. Among them, as pH adjusters having a high sourness suppressing effect, sodium bicarbonate, sodium carbonate , Disodium hydrogen phosphate, sodium hydroxide, sodium citrate, dipotassium hydrogen phosphate, sodium acetate, and sodium L-ascorbate.
なお、上記ｐＨ調整剤は、いずれもカルニチン塩と併用することによってカルニチン塩が有する酸味を抑制し緩和する効果を発揮するが、ｐＨ調整剤の種類によってはカルニチン塩と併用することで塩味や苦味が生じるものがある。カルニチン塩との併用によってかかる不都合な味（本発明では「雑味」ともいう）が生じないか、または生じても僅かであるｐＨ調整剤として、好ましくは炭酸水素ナトリウム、炭酸ナトリウム、リン酸水素二ナトリウム、水酸化ナトリウム、クエン酸ナトリウム、酢酸ナトリウム、およびＬ-アスコルビン酸ナトリウムを挙げることができる。より好ましくは炭酸水素ナトリウムおよびリン酸水素二ナトリウムである。 In addition, although the said pH adjuster exhibits the effect which suppresses the acidity which a carnitine salt has, and alleviates by using together with a carnitine salt, depending on the kind of pH adjuster, salty taste and bitterness are used. There is something that occurs. As a pH adjuster which does not cause such an unfavorable taste (also referred to as “miscellaneous taste” in the present invention) or is slightly generated by the combined use with a carnitine salt, preferably sodium bicarbonate, sodium carbonate, hydrogen phosphate Mention may be made of disodium, sodium hydroxide, sodium citrate, sodium acetate and sodium L-ascorbate. More preferred are sodium hydrogen carbonate and disodium hydrogen phosphate.
これらのｐＨ調整剤は、カルニチン塩を、その濃度が０.５５ｇ／Ｌとなるように水に溶解したときに当該水溶液のｐＨが５以上、好ましくは５〜９、より好ましくは５〜８の範囲になるような割合で用いられる。ｐＨが５以上、特にｐＨ５〜９になるような割合で上記ｐＨ調整剤を用いることによりカルニチン塩特有の酸味が抑制され、またｐＨ５〜８の範囲になるような割合で上記ｐＨ調整剤を用いることによりカルニチン塩特有の酸味だけでなく、塩味、苦味および甘味といった雑味の発現をも抑えることができる。 These pH adjusters have a pH of 5 or more, preferably 5 to 9, more preferably 5 to 8 when the carnitine salt is dissolved in water so that its concentration is 0.55 g / L. It is used at a rate that is within the range. By using the above pH adjuster at a rate such that the pH is 5 or more, particularly 5 to 9, the acidity peculiar to carnitine salts is suppressed, and the above pH adjuster is used at a rate such that the pH is in the range of 5 to 8. Thus, not only the sourness peculiar to carnitine salts but also the expression of miscellaneous tastes such as salty taste, bitter taste and sweetness can be suppressed.
特に、炭酸水素ナトリウムまたはリン酸水素二ナトリウムを、ｐＨ６〜７の範囲になるような割合で用いることにより、本発明において特に好適な、酸味、塩味、苦味および甘味といった味発現が抑制された、無味な組成物を調製することができる。 In particular, by using sodium hydrogen carbonate or disodium hydrogen phosphate in a ratio such that the pH is in the range of 6 to 7, taste expression such as acidity, salty taste, bitterness and sweetness, which is particularly preferable in the present invention, is suppressed. A tasteless composition can be prepared.
なお、本発明の目的を達成する限り、上記ｐＨ調整剤は、２種以上を任意に組み合わせて使用することもできる。 In addition, as long as the objective of this invention is achieved, the said pH adjuster can also be used in arbitrary combinations of 2 or more types.
本発明の組成物中のカルニチン塩とｐＨ調整剤との配合割合は、カルニチン塩濃度が０.５５ｇ／Ｌとなるように水に溶解したときの水溶液のｐＨが上記ｐＨ条件を満たす範囲であればよく、カルニチン塩の種類やｐＨ調整剤の種類に応じて適宜調整することができる。 The blending ratio of the carnitine salt and the pH adjuster in the composition of the present invention is such that the pH of the aqueous solution when dissolved in water so that the carnitine salt concentration is 0.55 g / L satisfies the above pH condition. What is necessary is just to adjust suitably according to the kind of carnitine salt, and the kind of pH adjuster.
例えば、カルニチン塩としてＬ-カルニチン酒石酸塩を、またｐＨ調整剤として炭酸水素ナトリウムを用いる場合、後述する実験例１の表１に示すように、カルニチン酒石酸塩１００重量部に対する炭酸水素ナトリウムの割合を約３５〜３７０重量部とすることによって上記水溶液のｐＨを約５.５〜８.３の範囲にすることができ、約３５〜２５０重量部とすることにより上記水溶液のｐＨを約５.５〜８の範囲にすることができ、また約４５〜１００重量部とすることにより上記水溶液のｐＨを約６〜７の範囲にすることができる。 For example, when L-carnitine tartrate is used as the carnitine salt and sodium bicarbonate is used as the pH adjuster, the ratio of sodium bicarbonate to 100 parts by weight of carnitine tartrate is set as shown in Table 1 of Experimental Example 1 described later. The pH of the aqueous solution can be in the range of about 5.5 to 8.3 by setting it to about 35 to 370 parts by weight, and the pH of the aqueous solution can be about 5.5 by setting about 35 to 250 parts by weight. The pH of the aqueous solution can be adjusted to a range of about 6 to 7 by adjusting the pH to about 8 to 100 parts by weight.
また、カルニチン塩としてＬ-カルニチン酒石酸塩を、またｐＨ調整剤として炭酸ナトリウムを用いる場合、同様に後述する実験例１の表１に示すように、カルニチン酒石酸塩１００重量部に対する炭酸ナトリウムの割合を約２５〜４０重量部とすることによって上記水溶液のｐＨを約６〜９の範囲にすることができ、約２５〜３３重量部とすることにより上記水溶液のｐＨを約６〜７の範囲にすることができる。 When L-carnitine tartrate is used as the carnitine salt and sodium carbonate is used as the pH adjuster, the ratio of sodium carbonate to 100 parts by weight of carnitine tartrate is similarly set as shown in Table 1 of Experimental Example 1 described later. The pH of the aqueous solution can be in the range of about 6-9 by setting it to about 25-40 parts by weight, and the pH of the aqueous solution can be in the range of about 6-7 by setting it to about 25-33 parts by weight. be able to.
また、カルニチン塩としてＬ-カルニチン酒石酸塩を、またｐＨ調整剤としてリン酸水素ナトリウムを用いる場合、後述する実験例１の表１に示すように、カルニチン酒石酸塩１００重量部に対するリン酸水素ナトリウムの割合を約５０〜５５０重量部とすることによって上記水溶液のｐＨを約５〜８の範囲にすることができ、約５０〜３２０重量部とすることにより上記水溶液のｐＨを約５〜７.７の範囲にすることができ、また約６５〜１００重量部とすることにより上記水溶液のｐＨを約６〜７の範囲にすることができる。 Further, when L-carnitine tartrate is used as the carnitine salt and sodium hydrogen phosphate is used as the pH adjuster, as shown in Table 1 of Experimental Example 1 described later, sodium hydrogen phosphate with respect to 100 parts by weight of carnitine tartrate. By adjusting the ratio to about 50 to 550 parts by weight, the pH of the aqueous solution can be in the range of about 5 to 8, and by setting the ratio to about 50 to 320 parts by weight, the pH of the aqueous solution is about 5 to 7.7. The pH of the aqueous solution can be in the range of about 6 to 7 by setting it to about 65 to 100 parts by weight.
さらに、カルニチン塩としてＬ-カルニチン酒石酸塩を、またｐＨ調整剤として水酸化ナトリウムを用いる場合、カルニチン酒石酸塩１００重量部に対する水酸化ナトリウムの割合を約１５重量部とすることによって上記水溶液のｐＨを約７に調整することができ；ｐＨ調整剤としてクエン酸ナトリウムを用いる場合、カルニチン酒石酸塩１００重量部に対するクエン酸ナトリウムの割合を約２５５重量部とすることによって上記水溶液のｐＨを約７に調整することができ；ｐＨ調整剤としてリン酸水素２カリウムを用いる場合、カルニチン酒石酸塩１００重量部に対するリン酸水素２カリウムの割合を約２００重量部とすることによって上記水溶液のｐＨを約７に調整することができ；ｐＨ調整剤として酢酸ナトリウムを用いる場合、カルニチン酒石酸塩１００重量部に対する酢酸ナトリウムの割合を約２７００重量部とすることによって上記水溶液のｐＨを約５.５に調整することができ；ｐＨ調整剤としてL-アスコルビン酸ナトリウムを用いる場合、カルニチン酒石酸塩１００重量部に対するL-アスコルビン酸ナトリウムの割合を約２７００重量部とすることによって上記水溶液のｐＨを約５に調整することができる。 Further, when L-carnitine tartrate is used as the carnitine salt and sodium hydroxide is used as the pH adjuster, the pH of the aqueous solution is adjusted by setting the ratio of sodium hydroxide to about 15 parts by weight with respect to 100 parts by weight of carnitine tartrate. When sodium citrate is used as a pH adjusting agent, the pH of the aqueous solution is adjusted to about 7 by setting the ratio of sodium citrate to about 255 parts by weight with respect to 100 parts by weight of carnitine tartrate. When dipotassium hydrogen phosphate is used as a pH adjuster, the pH of the aqueous solution is adjusted to about 7 by setting the ratio of dipotassium hydrogen phosphate to 100 parts by weight of carnitine tartrate to about 200 parts by weight. When sodium acetate is used as a pH adjuster, The pH of the aqueous solution can be adjusted to about 5.5 by setting the ratio of sodium acetate to 100 parts by weight of chin tartrate to about 2700 parts by weight; when sodium L-ascorbate is used as a pH adjuster, carnitine By adjusting the ratio of sodium L-ascorbate to 100 parts by weight of tartrate to about 2700 parts by weight, the pH of the aqueous solution can be adjusted to about 5.
なお、上記は目安であって、具体的な配合割合は、カルニチン塩を０.５５ｇ／Ｌ濃度で含有する水溶液のｐＨが５以上になるように（好ましくはｐＨ５〜９、より好ましくはｐＨ５〜８、特に好ましくはｐＨ６〜７）、そのｐＨをｐＨメーターで測定しながらｐＨ調整剤を配合し、その結果、決定したｐＨ調整剤の配合量とカルニチン塩の配合量との割合から決めることができる。 The above is a guideline, and the specific blending ratio is such that the pH of an aqueous solution containing a carnitine salt at a concentration of 0.55 g / L is 5 or more (preferably pH 5-9, more preferably pH 5-5). 8, particularly preferably pH 6-7), the pH adjuster is blended while measuring the pH with a pH meter, and as a result, the ratio of the determined blending amount of the pH adjuster and the blended amount of the carnitine salt can be determined. it can.
本発明の組成物は、その形態を特に制限されるものではない。例えば、カルニチン塩とｐＨ調整剤を含有する粉末状や顆粒状の組成物であってもよいし、これらを一定の形態に成形した丸剤または錠剤の形態を有するものであってもよい。なお、これらの固体組成物は、カルニチン塩とｐＨ調整剤からなるものであってもよいが、本発明の効果を妨げない範囲で、他の成分を配合することもできる。かかる成分としては、無味であることが好ましく、例えば難消化性デキストリン等の食物繊維；ロイシン、イソロイシンおよびバリン等の分岐鎖アミノ酸（ＢＣＡＡ）、ならびにアラニンやプロリン等のアミノ酸類；ナイアシン、パントテン酸、ビオチン、β−カロテン、ビタミンＡ、ビタミンＢ１、ビタミンＢ２、ビタミンＢ６、ビタミンＢ１２、ビタミンＣ、ビタミンＤ、ビタミンＥ、葉酸等のビタミン類；亜鉛、カルシウム、マグネシウム、鉄、銅等のミネラル類；大豆イソフラボン、コラーゲン、ヒアルロン酸、セラミド、ドコサヘキサエン酸（ＤＨＡ）、エイコサペンタエン酸（ＥＰＡ）、アラビノース、乳酸菌、コエンザイムＱ１０、αリポ酸、ブドウ種子、カフェイン、カプサイシン、ニガウリ、ギムネマ、グァバ、ショウガ、ガルシニア、白インゲン豆、甘草、ウコン、ニンニク、シソ、高麗人参、プルーン、ゲニポシド酸、アスペルロサイド、クロロゲン酸、オウクビン、プロアントシアニジン、アントシアニジン、ハス胚芽、スターフルーツ、カテキン類、マカ等を好適に例示することができる。 The form of the composition of the present invention is not particularly limited. For example, it may be a powdery or granular composition containing a carnitine salt and a pH adjusting agent, or it may have a pill or tablet form in which these are formed into a certain form. In addition, although these solid compositions may consist of a carnitine salt and a pH adjuster, other components can also be mix | blended in the range which does not inhibit the effect of this invention. Such components are preferably tasteless, for example, dietary fibers such as indigestible dextrin; branched chain amino acids (BCAA) such as leucine, isoleucine and valine; and amino acids such as alanine and proline; niacin, pantothenic acid, Vitamins such as biotin, β-carotene, vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E, folic acid; minerals such as zinc, calcium, magnesium, iron, copper; Soy isoflavone, collagen, hyaluronic acid, ceramide, docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), arabinose, lactic acid bacteria, coenzyme Q10, alpha lipoic acid, grape seeds, caffeine, capsaicin, bitter gourd, gymnema, guava, ginger, Garcinia, white kidney beans, licorice, turmeric, garlic, perilla, ginseng, prunes, geniposide acid, asperloside, chlorogenic acid, oukbin, proanthocyanidins, anthocyanidins, lotus germ, star fruit, catechins, maca, etc. It can be illustrated.
また、本発明の効果を妨げない範囲で、粉末化、顆粒化、丸剤化、錠剤化などの製剤化にあたって必要な担体または添加剤を配合することもできる。かかる成分としては、好ましくは食品に配合して使用されるものであって無味の成分である。制限はされないが、担体としては、例えばゼラチンやグリセリンなどを；また添加剤としては、例えば甘味料（ハチミツ、トレハロース、砂糖、黒糖、スクラロース、アセスルファムカリウム、ステビア、Ｌ-アラビノース、Ｄ-キシリトール、Ｄ-リボースなどが含まれる）や、賦形剤（粉末還元麦芽糖、結晶セルロース、ショ糖脂肪酸エステル、デキストリン、デンプン、微粒二酸化ケイ素、グリセリン脂肪酸エステル、ミツロウ、サフラワー油などが含まれる）などを挙げることができる。 In addition, carriers or additives necessary for formulation such as powdering, granulating, pilling, tableting and the like can be blended within the range not impeding the effects of the present invention. Such a component is preferably a tasteless component that is used in a food. Examples of carriers include, but are not limited to, gelatin and glycerin; and additives include, for example, sweeteners (honey, trehalose, sugar, brown sugar, sucralose, acesulfame potassium, stevia, L-arabinose, D-xylitol, D -Ribose etc.) and excipients (including powdered reduced maltose, crystalline cellulose, sucrose fatty acid ester, dextrin, starch, fine silicon dioxide, glycerin fatty acid ester, beeswax, safflower oil, etc.) be able to.
また、本発明の組成物は、液状を有する組成物であってもよい。かかる液状組成物は、上記の固体組成物を溶媒（好ましくは水、エタノールまたは含水エタノール）に溶解または分散して調製されるものであってもよく、例えば上記の固体組成物を料理水、飲料水、発砲水、清涼飲料水（例えば、コーヒー飲料、スポーツ飲料、サプリメント飲料、紅茶飲料、緑茶やブレンド茶等の茶飲料など）、飲料、ドリンク剤、ゼリー飲料、またはアルコール飲料などに、溶解または分散して調製されるものが含まれる。 The composition of the present invention may be a liquid composition. Such a liquid composition may be prepared by dissolving or dispersing the above-described solid composition in a solvent (preferably water, ethanol or hydrous ethanol). For example, the above-described solid composition may be prepared as cooking water, beverage Dissolved or dissolved in water, shooting water, soft drinks (for example, coffee drinks, sports drinks, supplement drinks, tea drinks, tea drinks such as green tea and blended tea), drinks, drinks, jelly drinks, alcohol drinks, etc. Those prepared by dispersion are included.
また本発明の液状組成物には、本発明の固体組成物を溶媒に溶解させたものだけではなく、最終組成物中にカルニチン塩とｐＨ調整剤が配合されているものであって、カルニチン塩濃度が０．５５ｇ／Ｌになるように溶媒に溶解させた場合に、そのｐＨが５以上、好ましくはｐＨ５〜９、より好ましくはｐＨ５〜８、さらに好ましくはｐＨ６〜７になるものも含まれる。 In addition, the liquid composition of the present invention is not limited to the solid composition of the present invention dissolved in a solvent, but the final composition contains a carnitine salt and a pH adjuster, and the carnitine salt When dissolved in a solvent so as to have a concentration of 0.55 g / L, those having a pH of 5 or more, preferably pH 5 to 9, more preferably pH 5 to 8, and further preferably pH 6 to 7 are included. .
（２）カルニチン塩の酸味抑制方法
本発明は、カルニチン塩に特有の酸味の発現を抑制する方法（マスキング方法）に関する。当該方法は、カルニチン塩を、０．５５ｇ／Ｌ濃度になるように水に溶解させたときの水溶液のｐＨが５以上となるような割合で、ｐＨ調整剤をカルニチン塩と組み合わせて用いることによって行うことができる。
(2) Method for suppressing acidity of carnitine salt The present invention relates to a method (masking method) for suppressing the expression of acidity peculiar to carnitine salts. The method involves using a pH adjuster in combination with the carnitine salt at a ratio such that the pH of the aqueous solution when dissolved in water to a concentration of 0.55 g / L is 5 or more. It can be carried out.
ここで対象とするカルニチン塩は、前述するようにカルニチンの酸塩であり、具体的には硝酸や塩酸などの無機酸との塩；酒石酸やフマル酸などの有機酸との塩を例示することができる。好ましくは、カルニチンの酒石酸塩やフマル酸塩などの、カルニチンの有機酸塩である。 The target carnitine salt is an acid salt of carnitine as described above, specifically, a salt with an inorganic acid such as nitric acid or hydrochloric acid; a salt with an organic acid such as tartaric acid or fumaric acid Can do. Carnitine organic acid salts, such as carnitine tartrate and fumarate, are preferred.
本発明で用いられるｐＨ調整剤としては、それを配合することで組成物のｐＨを調整することのできるものであればよく、制限はされないが、具体的には、炭酸水素ナトリウム、炭酸ナトリウム、リン酸水素二ナトリウム、水酸化ナトリウム、クエン酸ナトリウム、リン酸水素二カリウム、酢酸ナトリウム、Ｌ-アスコルビン酸ナトリウム、リン酸二水素カリウム、リン酸二水素ナトリウム、グルコン酸ナトリウム、コハク酸一ナトリウム、Ｌ-酒石酸水素カリウム、Ｌ-酒石酸ナトリウム、コハク酸二ナトリウム、ＤＬ-酒石酸水素カリウム、ＤＬ-酒石酸ナトリウム、炭酸カリウム、乳酸ナトリウム、ピロリン酸二水素ナトリウム、フマル酸一ナトリウム、およびＤＬ-リンゴ酸ナトリウムを挙げることができる。カルニチン塩が有する酸味を抑制し緩和するという本発明の目的からは、これらのｐＨ調整剤のいずれをも使用することができるが、なかでも酸味抑制効果が高いｐＨ調整剤としては、炭酸水素ナトリウム、炭酸ナトリウム、リン酸水素二ナトリウム、水酸化ナトリウム、クエン酸ナトリウム、リン酸水素二カリウム、酢酸ナトリウム、およびＬ-アスコルビン酸ナトリウムを挙げることができる。 The pH adjuster used in the present invention is not limited as long as it can adjust the pH of the composition by blending it, and specifically, sodium bicarbonate, sodium carbonate, Disodium hydrogen phosphate, sodium hydroxide, sodium citrate, dipotassium hydrogen phosphate, sodium acetate, sodium L-ascorbate, potassium dihydrogen phosphate, sodium dihydrogen phosphate, sodium gluconate, monosodium succinate, L-potassium hydrogen tartrate, L-sodium tartrate, disodium succinate, DL-potassium hydrogen tartrate, DL-sodium tartrate, potassium carbonate, sodium lactate, sodium dihydrogen pyrophosphate, monosodium fumarate, and sodium DL-malate Can be mentioned. Any of these pH adjusters can be used for the purpose of the present invention of suppressing and mitigating the sourness of carnitine salts. Among them, as a pH adjuster having a high acidity suppressing effect, sodium bicarbonate , Sodium carbonate, disodium hydrogen phosphate, sodium hydroxide, sodium citrate, dipotassium hydrogen phosphate, sodium acetate, and sodium L-ascorbate.
なお、前述するように、ｐＨ調整剤の種類によってはカルニチン塩と併用することで塩味や苦味が生じるものがある。カルニチン塩との併用によってかかる不都合な味（雑味）が生じないか、または生じても僅かであるｐＨ調整剤として、好ましくは炭酸水素ナトリウム、炭酸ナトリウム、リン酸水素二ナトリウム、水酸化ナトリウム、クエン酸ナトリウム、酢酸ナトリウム、およびＬ-アスコルビン酸ナトリウムを挙げることができる。より好ましくは炭酸水素ナトリウムおよびリン酸水素二ナトリウムである。従って、これらのｐＨ調整剤を用いる場合、本発明の方法は、カルニチン塩の酸味抑制方法であると同時に、塩味、苦味または甘味などの雑味の発現抑制方法として位置づけることができる。 In addition, as mentioned above, depending on the type of pH adjuster, there are those that produce salty taste and bitterness when used in combination with carnitine salts. As a pH adjuster that does not cause such an unfavorable taste (miscellaneous taste) by use in combination with a carnitine salt or is slight even if it occurs, preferably sodium bicarbonate, sodium carbonate, disodium hydrogen phosphate, sodium hydroxide, Mention may be made of sodium citrate, sodium acetate and sodium L-ascorbate. More preferred are sodium hydrogen carbonate and disodium hydrogen phosphate. Therefore, when these pH adjusting agents are used, the method of the present invention can be positioned as a method for suppressing the sour taste of carnitine salt, and at the same time, for suppressing the expression of miscellaneous tastes such as salty taste, bitter taste or sweet taste.
これらのｐＨ調整剤は、カルニチン塩を、その濃度が０.５５ｇ／Ｌとなるように水に溶解したときに当該水溶液のｐＨが５以上、好ましくは５〜９、より好ましくは５〜８の範囲になるような割合で用いられる。ｐＨが５以上、特にｐＨ５〜９になるような割合で上記ｐＨ調整剤を用いることによりカルニチン塩特有の酸味が抑制され、またｐＨ５〜８の範囲になるような割合で上記ｐＨ調整剤を用いることによりカルニチン塩特有の酸味だけでなく、塩味、苦味および甘味といった雑味の発現をも抑えることができる。特に、炭酸水素ナトリウムまたはリン酸水素二ナトリウムを、ｐＨ６〜７の範囲になるような割合で用いることにより、本発明において特に好適な、酸味がマスキングされ、且つ塩味、苦味および甘味といった雑味発現が抑制された、無味な組成物を調製することができる。 These pH adjusters have a pH of 5 or more, preferably 5 to 9, more preferably 5 to 8 when the carnitine salt is dissolved in water so that its concentration is 0.55 g / L. It is used at a rate that is within the range. By using the above pH adjuster at a rate such that the pH is 5 or more, particularly 5 to 9, the acidity peculiar to carnitine salts is suppressed, and the above pH adjuster is used at a rate such that the pH is in the range of 5 to 8. Thus, not only the sourness peculiar to carnitine salts but also the expression of miscellaneous tastes such as salty taste, bitter taste and sweetness can be suppressed. In particular, by using sodium hydrogen carbonate or disodium hydrogen phosphate in a ratio such that the pH is in the range of 6 to 7, the acidity is masked and the miscellaneous expression such as salty taste, bitter taste and sweet taste is particularly suitable in the present invention. A tasteless composition can be prepared.
なお、本発明の目的を達成する限り、上記ｐＨ調整剤は、２種以上を任意に組み合わせて使用することもできる。 In addition, as long as the objective of this invention is achieved, the said pH adjuster can also be used in arbitrary combinations of 2 or more types.
本発明の方法において、カルニチン塩とｐＨ調整剤を併用する割合は、カルニチン塩濃度が０.５５ｇ／Ｌとなるように水に溶解したときの水溶液のｐＨが上記ｐＨ条件を満たす範囲であればよく、カルニチン塩の種類やｐＨ調整剤の種類に応じて適宜調整することができる。幾つかの例については（１）で述べた通りであり、これを目安に適宜調整することができる。具体的な割合は、カルニチン塩を０.５５ｇ／Ｌ濃度で含有する水溶液のｐＨが５以上になるように（好ましくはｐＨ５〜９、より好ましくはｐＨ５〜８、特に好ましくはｐＨ６〜７）、そのｐＨをｐＨメーターで測定しながらｐＨ調整剤を配合し、その結果、決定したｐＨ調整剤の配合量とカルニチン塩の配合量との割合から決めることができる。 In the method of the present invention, the proportion of the carnitine salt and the pH adjusting agent used in combination is such that the pH of the aqueous solution when dissolved in water so that the carnitine salt concentration is 0.55 g / L is in a range that satisfies the above pH condition. It can be appropriately adjusted according to the type of carnitine salt and the type of pH adjuster. Some examples are as described in (1), and can be appropriately adjusted based on this. A specific ratio is such that the pH of an aqueous solution containing a carnitine salt at a concentration of 0.55 g / L is 5 or more (preferably pH 5 to 9, more preferably pH 5 to 8, particularly preferably pH 6 to 7). The pH adjuster is blended while measuring the pH with a pH meter. As a result, the pH can be determined from the ratio between the blended amount of the pH adjuster and the blended amount of the carnitine salt.
斯くしてカルニチン塩特有の酸味を抑制することができ、またｐＨ調整剤を選択することによって雑味の発現をも抑制することができるが、かかる本発明の方法は、カルニチン塩を含有する組成物の酸味抑制方法、特にカルニチン塩を含有する食品のカルニチン塩に起因する酸味抑制方法として応用することができる。 Thus, the sourness peculiar to carnitine salt can be suppressed, and the expression of miscellaneous taste can also be suppressed by selecting a pH adjuster. However, the method of the present invention has a composition containing a carnitine salt. It can be applied as a method for suppressing acidity of foods, particularly a method for suppressing acidity caused by carnitine salts of foods containing carnitine salts.
ここで対象とするカルニチン塩を含有する組成物としては、カルニチン塩を含有する食品であって、カルニチン塩に由来する酸味が食品の味や風味の点から好ましくないものを、好適に挙げることができる。より具体的には、カルニチン塩に由来する酸味が食品の味や風味の点から好ましくない料理水、飲料水、発泡水、清涼飲料水（例えば、コーヒー飲料、スポーツ飲料、サプリメント飲料、紅茶飲料、緑茶やブレンド茶等の茶飲料など）、飲料、ドリンク剤、ゼリー飲料、またはアルコール飲料、スープ、牛乳を挙げることができる。より好ましくはコーヒー飲料や緑茶やブレンド茶等の茶飲料である。 As the composition containing the carnitine salt of interest here, a food containing a carnitine salt, where the acidity derived from the carnitine salt is not preferable from the viewpoint of the taste and flavor of the food, can be preferably mentioned. it can. More specifically, cooking water, drinking water, foaming water, soft drinks (eg, coffee beverages, sports beverages, supplement beverages, tea beverages, sourness derived from carnitine salt are not preferable in terms of food taste and flavor, Green tea, blended tea and other tea beverages), beverages, drinks, jelly beverages, or alcoholic beverages, soups and milk. More preferred are coffee beverages, tea beverages such as green tea and blended tea.
以下、実験例を挙げて本発明を説明するが、本発明はこれらの実験例に限定されるものではない。また、特に記載のない限り「部」とは「重量部」を、「％」とは「重量％」を意味するものとする。 Hereinafter, although an example of an experiment is given and the present invention is explained, the present invention is not limited to these examples. Unless otherwise specified, “parts” means “parts by weight” and “%” means “% by weight”.
実験例１
（１）酸味の評価
Ｌ−カルニチン塩として、Ｌ−カルニチン酒石酸塩を用いて、これに各種のｐＨ調整剤（炭酸水素ナトリウム、炭酸ナトリウム、リン酸水素ナトリウム、水酸化ナトリウム、クエン酸ナトリウム、リン酸水素ナトリウム、酢酸ナトリウム、Ｌ−アスコルビン酸ナトリウム、リン酸２水素ナトリウム、リン酸２水素カリウム、グルコン酸カリウム、乳酸ナトリウム）を、表１に示す処方に従って組み合わせて用いて、Ｌ−カルニチン酒石酸塩の酸味の低減効果を評価した。
Experimental example 1
(1) Evaluation of acidity As L-carnitine salt, L-carnitine tartrate was used, and various pH adjusters (sodium hydrogen carbonate, sodium carbonate, sodium hydrogen phosphate, sodium hydroxide, sodium citrate, phosphorus L-carnitine tartrate using sodium oxyhydrogen, sodium acetate, sodium L-ascorbate, sodium dihydrogen phosphate, potassium dihydrogen phosphate, potassium gluconate, sodium lactate) according to the formulation shown in Table 1 The sourness-reducing effect was evaluated.
具体的には、被験組成物（表１参照：実施例１〜２４、比較例１〜１１）を下記の方法に従って調製し、モニター被験者１０名に各組成物を飲んでもらい、酸味の程度を下記に示す４段階で評価してもらった。 Specifically, test compositions (see Table 1: Examples 1 to 24, Comparative Examples 1 to 11) are prepared according to the following method, and 10 monitor subjects drink each composition, and the degree of acidity is determined. We had you evaluate in four steps shown below.
＜被験組成物の調製方法＞
１．０．５５ｇ／Ｌのカルニチン酒石酸塩水溶液を調製する。
２．１で調製したカルニチン酒石酸塩水溶液を用いて、各種ｐＨ調整剤を５ｇ／Ｌ濃度となるように溶解して、ｐＨ調整剤の水溶液を調製する。
３．１で調製したカルニチン酒石酸塩水溶液１００ｍｌに対して、ｐＨメーターでｐＨを測定しながら、２で調製したｐＨ調整剤の水溶液を徐々に添加し、特定のｐＨ値になるように調整する。
<Method for preparing test composition>
1. Prepare a 0.55 g / L carnitine tartrate aqueous solution.
Using the carnitine tartrate aqueous solution prepared in 2.1, various pH adjusters are dissolved to a concentration of 5 g / L to prepare an aqueous solution of the pH adjuster.
To 100 ml of the carnitine tartrate aqueous solution prepared in 3.1, the aqueous solution of the pH adjusting agent prepared in 2 is gradually added while adjusting the pH to a specific pH value while measuring the pH with a pH meter.
＜味評価方法＞
モニター被験者（１０名）に、各被験組成物を飲んでもらい、酸味について下記の４段階で評価してもらった。
４点（◎）：酸味を感じない
３点（○）：酸味をほとんど感じない
２点（△）：酸味を感じる
１点（×）：酸味を強く感じる。
<Taste evaluation method>
Monitor subjects (10 persons) were allowed to drink each test composition, and the sourness was evaluated in the following four stages.
4 points (◎): 3 points that do not feel sour (○): 2 points that hardly feel sour (△): 1 point that feels sour (×): I feel strongly sour.
結果を表１に示す。なお、評価項目（酸味評価）は、モニター被験者の平均点数を四捨五入した結果を、上記基準に従って示している〔◎（４点）、○（３点）、△（２点）、×（１点）〕。 The results are shown in Table 1. In addition, the evaluation item (sour taste evaluation) shows the result of rounding off the average score of the monitor subjects according to the above criteria [◎ (4 points), ○ (3 points), Δ (2 points), × (1 point] ]].
カルニチン酒石酸塩と各濃度のｐＨ調整剤を含有する水溶液をｐＨ５以上、特にｐＨ５〜９に調整した場合、表１に示すように、カルニチン塩の酸味が緩和された。一方、この水溶液のｐＨが５未満の場合は、比較例１〜１１で示すようにカルニチン塩の酸味が感じられた。 When an aqueous solution containing carnitine tartrate and a pH adjusting agent of each concentration was adjusted to pH 5 or more, particularly pH 5 to 9, as shown in Table 1, the acidity of the carnitine salt was alleviated. On the other hand, when the pH of this aqueous solution was less than 5, the acidity of the carnitine salt was felt as shown in Comparative Examples 1-11.
（２）酸味、塩味、甘味、苦味の総合評価
上記結果から、酸味の評価が３点以上（○または◎）である被験組成物（実施例１〜２４）を対象として、酸味に加えて塩味、甘味、苦味、ならびに味総合評価についても、モニター被験者（１０名）に下記の基準に従って４段階で評価してもらった。
４点（◎）：味（酸味、塩味、甘味、または苦味）を感じない
３点（○）：味（酸味、塩味、甘味、または苦味）をほとんど感じない
２点（△）：味（酸味、塩味、甘味、または苦味）を感じる
１点（×）：味（酸味、塩味、甘味、または苦味）を強く感じる。
(2) Comprehensive evaluation of sourness, salty taste, sweetness, and bitterness From the above results, in addition to sourness, salty taste was given to test compositions (Examples 1 to 24) having a sourness rating of 3 or more (◯ or ◎) Also, sweet taste, bitterness, and overall taste evaluation were evaluated in four stages according to the following criteria by the monitor subjects (10 persons).
4 points (◎): No taste (sour, salty, sweet, or bitter) 3 points (◯): 2 points (Δ): almost no taste (sour, salty, sweet, or bitter) (△): Taste (sour , Salty taste, sweetness, or bitterness) 1 point (x): Strong taste (acidity, salty taste, sweetness, or bitterness).
結果を表２に示す。なお、表中の味評価の項目は、各味についてモニター被験者の平均点数を四捨五入した結果を、上記基準に従って示したものである〔◎（４点）、○（３点）、△（２点）、×（１点）〕。 The results are shown in Table 2. In addition, the item of taste evaluation in the table is the result of rounding the average score of the monitor subjects for each taste according to the above criteria [◎ (4 points), ○ (3 points), △ (2 points ), X (1 point)].
表２に示すように、カルニチン酒石酸塩とｐＨ調整剤を含有する水溶液をｐＨ８以下に調整し、ｐＨ調整剤として炭酸水素ナトリウム、炭酸ナトリウム、リン酸水素二ナトリウム、水酸化ナトリウム、クエン酸ナトリウム、酢酸ナトリウムまたはＬ−アスコルビン酸ナトリウムを使用した場合は（実施例１〜５、９〜１０、１２〜１８、２０、２１、２３及び２４）、酸味は勿論、それ以外の塩味、甘味及び苦味も感じられず、味の総合評価としては非常に好ましいものとなった。とりわけ、炭酸水素ナトリウムまたはリン酸水素二ナトリウムを用いてｐＨを６〜７の間に調整することにより、水溶液の雑味が完全に消失した。 As shown in Table 2, an aqueous solution containing carnitine tartrate and a pH adjuster was adjusted to pH 8 or lower, and sodium bicarbonate, sodium carbonate, disodium hydrogen phosphate, sodium hydroxide, sodium citrate, When sodium acetate or sodium L-ascorbate is used (Examples 1 to 5, 9 to 10, 12 to 18, 20, 21, 23, and 24), the salty taste, sweet taste, and bitterness other than the sour taste are also obtained. It was not felt and became very favorable as a comprehensive evaluation of taste. In particular, the miscibility of the aqueous solution disappeared completely by adjusting the pH to between 6 and 7 using sodium bicarbonate or disodium hydrogen phosphate.
（１）と（２）の結果を総合的に判断すると、カルニチン酒石酸塩の水溶液（０．５５ｇ／Ｌ）に、炭酸水素ナトリウム、炭酸ナトリウム、水酸化ナトリウム、クエン酸ナトリウム、リン酸水素二ナトリウム、酢酸ナトリウムまたはＬ−アスコルビン酸ナトリウムを、ｐＨが５〜８の間になるように、配合することにより、カルニチン酒石酸塩の水溶液の味を無味に近づけることができることがわかる。 Comprehensively judging the results of (1) and (2), an aqueous solution of carnitine tartrate (0.55 g / L) was added to sodium bicarbonate, sodium carbonate, sodium hydroxide, sodium citrate, disodium hydrogen phosphate. It can be seen that the taste of the aqueous solution of carnitine tartrate can be made closer to taste by blending sodium acetate or sodium L-ascorbate so that the pH is between 5 and 8.
なお、表１および２に記載する組成物（実施例１〜２４）は、カルニチン酒石酸塩と各種ｐＨ調整剤を含有する水溶液（液状組成物）であるが、さらに、この処方に従ってカルニチン酒石酸塩（粉末状）と表１に記載する各種のｐＨ調整剤（粉末）を、表１に記載する重量比で混合して、本発明の粉末状組成物（実施例１’〜２４’）を調製した。 In addition, although the composition (Examples 1-24) described in Table 1 and 2 is the aqueous solution (liquid composition) containing a carnitine tartrate salt and various pH adjusters, according to this prescription, a carnitine tartrate salt ( The powdered composition (Examples 1 ′ to 24 ′) of the present invention was prepared by mixing various pH adjusters (powder) described in Table 1 with a weight ratio described in Table 1. .
実験例２
表３に示した処方に従って、Ｌ−カルニチン酒石酸塩（粉末）とｐＨ調整剤として炭酸水素ナトリウム（粉末）を混合し、得られた粉末組成物（実施例２５〜２８）を、それぞれコーヒー（Ｂｌｅｎｄｙ（登録商標）、味の素ゼネラルフーズ（株）製）１Ｌ（ｐＨ５．１１）に溶解した。また、比較のため、Ｌ−カルニチン酒石酸塩（粉末）を０．５５ｇ／Ｌとなるようにコーヒーに溶解して、このコーヒー飲料を比較例１２とした。各コーヒー飲料のｐＨを測定するとともに、モニター被験者１０名に各コーヒー飲料を飲んでもらい、酸味、塩味、甘味および苦味の程度を、下記に示す基準に従って４段階で評価してもらった。
Experimental example 2
In accordance with the formulation shown in Table 3, L-carnitine tartrate (powder) and sodium bicarbonate (powder) as a pH adjuster were mixed, and the resulting powder compositions (Examples 25 to 28) were respectively mixed with coffee (Blendy). (Registered trademark), Ajinomoto General Foods Co., Ltd.) 1 L (pH 5.11). For comparison, L-carnitine tartrate (powder) was dissolved in coffee at 0.55 g / L, and this coffee drink was used as Comparative Example 12. While measuring the pH of each coffee beverage, 10 monitor subjects were allowed to drink each coffee beverage, and the degree of sourness, saltiness, sweetness, and bitterness was evaluated in four stages according to the criteria shown below.
＜評価基準＞
４点（◎）：コーヒー以外の味（酸味、塩味、甘味、または苦味）を感じない
３点（○）：コーヒー以外の味（酸味、塩味、甘味、または苦味）をほとんど感じない
２点（△）：コーヒー以外の味（酸味、塩味、甘味、または苦味）を感じる
１点（×）：コーヒー以外の味（酸味、塩味、甘味、または苦味）を強く感じる
結果を表３に示す。なお、表中の味評価の項目は、各味についてモニター被験者の平均点数を四捨五入した結果を、上記基準に従って示したものである〔◎（４点）、○（３点）、△（２点）、×（１点）〕。
<Evaluation criteria>
4 points (◎): No taste other than coffee (acidity, salty taste, sweetness, or bitterness) 3 points (◯): 2 tastes that hardly feel taste other than coffee (acidity, saltiness, sweetness, or bitterness) ( (Triangle | delta): One point (x) which feels tastes other than coffee (acidity, salty taste, sweetness, or bitterness) (x): It feels strongly tastes other than coffee (acidity, salty taste, sweetness, or bitterness) The result is shown in Table 3. In addition, the item of taste evaluation in the table is the result of rounding the average score of the monitor subjects for each taste according to the above criteria [◎ (4 points), ○ (3 points), △ (2 points ), X (1 point)].
コーヒーはもともと酸性であることから、Ｌ−カルニチン酒石酸塩を溶解することによる酸味はそれほど感じないと考えられたが、比較例１２の結果からわかるように、コーヒーにＬ−カルニチン酒石酸塩を溶解した場合のコーヒー飲料のｐＨは５未満であり、コーヒーの風味に強く影響するほど酸味が感じられた。これに対して、ｐＨ調整剤（炭酸水素ナトリウム）を配合した粉末組成物（実施例２５〜２８）をコーヒーに溶解して調製したコーヒー飲料（ｐＨ５以上）は、Ｌ−カルニチン酒石酸塩由来の酸味を抑えることができ、かつ、コーヒー本来の味も損なわれていなかった。 Since coffee was originally acidic, it was thought that the sourness by dissolving L-carnitine tartrate was not so much, but as can be seen from the results of Comparative Example 12, L-carnitine tartrate was dissolved in coffee. In this case, the pH of the coffee beverage was less than 5, and the acidity was felt so as to strongly influence the coffee flavor. On the other hand, a coffee beverage (pH 5 or more) prepared by dissolving a powder composition (Examples 25 to 28) containing a pH adjuster (sodium hydrogen carbonate) in coffee has a sourness derived from L-carnitine tartrate. In addition, the original coffee taste was not impaired.
実験例３
表４に示した処方に従って、Ｌ−カルニチン酒石酸塩（粉末）とｐＨ調整剤として炭酸水素ナトリウム（粉末）を混合し、得られた粉末組成物（実施例２９〜３２）を、それぞれ煎茶（新茶人（登録商標）、味の素ゼネラルフーズ（株）製）１Ｌ（ｐＨ６．５４）に溶解した。また、比較のため、Ｌ−カルニチン酒石酸塩（粉末）を０．５５ｇ／Ｌとなるようにコーヒーに溶解して、このコーヒー飲料を比較例１３とした。各コーヒー飲料のｐＨを測定するとともに、モニター被験者１０名に各コーヒー飲料を飲んでもらい、酸味、塩味、甘味および苦味の程度を、下記に示す基準に従って４段階で評価してもらった。
Experimental example 3
In accordance with the formulation shown in Table 4, L-carnitine tartrate (powder) and sodium bicarbonate (powder) as a pH adjuster were mixed, and the resulting powder compositions (Examples 29 to 32) were respectively sencha (new tea). It was dissolved in 1 L (pH 6.54) of human (registered trademark), manufactured by Ajinomoto General Foods Co., Ltd. For comparison, L-carnitine tartrate (powder) was dissolved in coffee at 0.55 g / L, and this coffee drink was used as Comparative Example 13. While measuring the pH of each coffee beverage, 10 monitor subjects were allowed to drink each coffee beverage, and the degree of sourness, saltiness, sweetness, and bitterness was evaluated in four stages according to the criteria shown below.
＜評価基準＞
４点（◎）：お茶以外の味（酸味、塩味、甘味、または苦味）を感じない
３点（○）：お茶以外の味（酸味、塩味、甘味、または苦味）をほとんど感じない
２点（△）：お茶以外の味（酸味、塩味、甘味、または苦味）を感じる
１点（×）：お茶以外の味（酸味、塩味、甘味、または苦味）を強く感じる
結果を表４に示す。なお、表中の味評価の項目は、各味についてモニター被験者の平均点数を四捨五入した結果を、上記基準に従って示したものである〔◎（４点）、○（３点）、△（２点）、×（１点）〕。
<Evaluation criteria>
4 points (◎): tastes other than tea (sour, salty, sweet, or bitter) 3 points (○): tastes other than tea (sour, salty, sweet, or bitter) almost 2 points ( (Triangle | delta): 1 point (x) which feels tastes other than tea (sour taste, salty taste, sweet taste, or bitter taste) (x): It feels strongly tastes other than tea (acidity, salty taste, sweet taste, or bitter taste). In addition, the item of taste evaluation in the table is the result of rounding the average score of the monitor subjects for each taste according to the above criteria [◎ (4 points), ○ (3 points), △ (2 points ), X (1 point)].
比較例１３の結果からわかるように、煎茶にＬ−カルニチン酒石酸塩を溶解した場合の茶飲料のｐＨは５未満であり、煎茶の風味に強く影響するほど酸味が感じられた。これに対して、ｐＨ調整剤（炭酸水素ナトリウム）を配合した粉末組成物（実施例２９〜３２）を煎茶に溶解して調製した茶飲料（ｐＨ５以上）は、Ｌ−カルニチン酒石酸塩由来の酸味を抑えることができ、かつ、煎茶本来の味も損なわれていなかった。 As can be seen from the results of Comparative Example 13, the pH of the tea beverage when L-carnitine tartrate was dissolved in sencha was less than 5, and the acidity was felt so as to strongly influence the flavor of sencha. On the other hand, tea beverages (pH 5 or more) prepared by dissolving a powder composition (Examples 29 to 32) containing a pH adjuster (sodium bicarbonate) in sencha are sourness derived from L-carnitine tartrate. The original taste of Sencha was not impaired.
実験例４
表５に示した処方に従って、Ｌ−カルニチン酒石酸塩（粉末）とｐＨ調整剤として炭酸水素ナトリウム（粉末）を混合して粉末組成物（実施例３３〜３９）を調製した。表５には、これを１Ｌの飲料水に溶解して調製した水溶液のｐＨ値、およびその味（酸味、塩味、甘味、または苦味）を実験例１に示す基準に従って評価した結果を、併せて示す。
Experimental Example 4
According to the formulation shown in Table 5, L-carnitine tartrate (powder) and sodium bicarbonate (powder) as a pH adjuster were mixed to prepare a powder composition (Examples 33 to 39). Table 5 also shows the results of evaluating the pH value of an aqueous solution prepared by dissolving this in 1 L of drinking water and the taste (sour, salty, sweet, or bitter) according to the criteria shown in Experimental Example 1. Show.
その後、これらの水溶液を、カルニチン酒石酸塩の濃度が０．５５ｇ／Ｌになるように、飲料水で希釈した。得られた希釈水溶液のｐＨおよび味（酸味、塩味、甘味、または苦味）を評価したところ、いずれもｐＨは６．８２であり、またその味（酸味、塩味、甘味、または苦味）もすべて「◎」であった。 Thereafter, these aqueous solutions were diluted with drinking water so that the concentration of carnitine tartrate was 0.55 g / L. When the pH and taste (sour, salty, sweet, or bitter) of the diluted aqueous solution obtained were evaluated, all had a pH of 6.82, and the taste (sour, salty, sweet, or bitter) was all “ ◎ ”.
さらに、この希釈水溶液を再び飲料水で希釈して、カルニチン酒石酸塩の濃度が０．２７５ｇ／Ｌまたは０．１３８ｇ／Ｌとなるように調整し、ｐＨおよび味（酸味、塩味、甘味、または苦味）を評価したところ、それぞれｐＨは６.６１、６.６９であり、またその味（酸味、塩味、甘味、または苦味）もすべて「◎」であった。 Further, the diluted aqueous solution is diluted again with drinking water and adjusted so that the concentration of carnitine tartrate is 0.275 g / L or 0.138 g / L, and the pH and taste (sour, salty, sweet, or bitterness) are adjusted. ) Was evaluated, the pH was 6.61 and 6.69, respectively, and the taste (sour taste, salty taste, sweet taste, or bitter taste) was all “◎”.
処方例１〜５２
表６に従って、各種成分を混合して粉末組成物を調製し、次いで、これを１Ｌの飲料水に溶解して液状組成物（ｐＨ６．５）とした。
Formulation Examples 1 to 52
According to Table 6, various components were mixed to prepare a powder composition, which was then dissolved in 1 L of drinking water to obtain a liquid composition (pH 6.5).
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