JP5682118B2 - Folic acid-containing beverage - Google Patents
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- JP5682118B2 JP5682118B2 JP2010030838A JP2010030838A JP5682118B2 JP 5682118 B2 JP5682118 B2 JP 5682118B2 JP 2010030838 A JP2010030838 A JP 2010030838A JP 2010030838 A JP2010030838 A JP 2010030838A JP 5682118 B2 JP5682118 B2 JP 5682118B2
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- 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 title claims description 181
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 title claims description 91
- 239000011724 folic acid Substances 0.000 title claims description 91
- 229960000304 folic acid Drugs 0.000 title claims description 91
- 235000019152 folic acid Nutrition 0.000 title claims description 91
- 235000013361 beverage Nutrition 0.000 title claims description 62
- 235000013325 dietary fiber Nutrition 0.000 claims description 26
- 238000000034 method Methods 0.000 claims description 6
- 230000002378 acidificating effect Effects 0.000 claims description 3
- 229920002488 Hemicellulose Polymers 0.000 claims 2
- 235000021056 liquid food Nutrition 0.000 claims 2
- 235000010469 Glycine max Nutrition 0.000 description 23
- 230000000052 comparative effect Effects 0.000 description 16
- 244000068988 Glycine max Species 0.000 description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 11
- 239000008213 purified water Substances 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 5
- 238000004090 dissolution Methods 0.000 description 4
- 239000003814 drug Substances 0.000 description 4
- 150000004676 glycans Chemical class 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 229920001282 polysaccharide Polymers 0.000 description 4
- 239000005017 polysaccharide Substances 0.000 description 4
- 239000004094 surface-active agent Substances 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 230000015556 catabolic process Effects 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000006731 degradation reaction Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000004128 high performance liquid chromatography Methods 0.000 description 3
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- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 229920003171 Poly (ethylene oxide) Polymers 0.000 description 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-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
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 239000004359 castor oil Substances 0.000 description 2
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- ZEMPKEQAKRGZGQ-XOQCFJPHSA-N glycerol triricinoleate Natural products CCCCCC[C@@H](O)CC=CCCCCCCCC(=O)OC[C@@H](COC(=O)CCCCCCCC=CC[C@@H](O)CCCCCC)OC(=O)CCCCCCCC=CC[C@H](O)CCCCCC ZEMPKEQAKRGZGQ-XOQCFJPHSA-N 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
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- 150000007522 mineralic acids Chemical class 0.000 description 2
- 210000000276 neural tube Anatomy 0.000 description 2
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- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- AEMOLEFTQBMNLQ-YMDCURPLSA-N D-galactopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-YMDCURPLSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 206010016880 Folate deficiency Diseases 0.000 description 1
- 208000010188 Folic Acid Deficiency Diseases 0.000 description 1
- PNNNRSAQSRJVSB-SLPGGIOYSA-N Fucose Natural products C[C@H](O)[C@@H](O)[C@H](O)[C@H](O)C=O PNNNRSAQSRJVSB-SLPGGIOYSA-N 0.000 description 1
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- SHZGCJCMOBCMKK-DHVFOXMCSA-N L-fucopyranose Chemical compound C[C@@H]1OC(O)[C@@H](O)[C@H](O)[C@@H]1O SHZGCJCMOBCMKK-DHVFOXMCSA-N 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 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 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 210000003743 erythrocyte Anatomy 0.000 description 1
- 235000020774 essential nutrients Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000001605 fetal effect Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 125000003929 folic acid group Chemical group 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000012676 herbal extract Substances 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 229940078795 lactoferrin Drugs 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
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- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
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- 238000002360 preparation method Methods 0.000 description 1
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- 230000002265 prevention Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000013597 soy food Nutrition 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
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- 238000003786 synthesis reaction Methods 0.000 description 1
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- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
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Description
本発明は、葉酸及び大豆食物繊維を含有する飲料に関する。 The present invention relates to a beverage containing folic acid and soy dietary fiber.
葉酸は、ビタミンＢ群の一種であり、アミノ酸やタンパク質、赤血球や核酸の合成などに関与しており、生体にとって必要不可欠な栄養素である。葉酸に関して、近年特に注目されていることは、母体の妊娠時の葉酸欠乏により、神経管異常の新生児が生まれる確率が増えるが、葉酸の投与によりこれを予防できることである(非特許文献１参照)。実際に、米国疾病管理予防センター（ＣＤＣ）は、一日４００μｇの葉酸を摂取すれば、胎児の神経管閉鎖障害を７０％予防することができるという勧告を出している。しかしながら、妊娠時に必要とされる葉酸全てを、食事から摂取することは困難であることが多く、サプリメント等が使用されてきた。 Folic acid is a kind of vitamin B group, is involved in the synthesis of amino acids, proteins, erythrocytes and nucleic acids, and is an essential nutrient for living bodies. With regard to folic acid, what has attracted particular attention in recent years is that the probability of a newborn with an abnormal neural tube is born due to folic acid deficiency during pregnancy in the mother, but this can be prevented by administration of folic acid (see Non-Patent Document 1). . In fact, the US Centers for Disease Control and Prevention (CDC) has issued a recommendation that ingesting 400 μg folic acid a day can prevent fetal neural tube closure disorder by 70%. However, it is often difficult to take all folic acid required during pregnancy from diet, and supplements and the like have been used.
従来、サプリメント等として食事以外から葉酸を摂取する際、固形製剤が用いられることが多く、葉酸を配合した飲料はほとんど提供されていなかった。この理由の１つとしては、葉酸の水への溶解の問題が考えられる。すなわち、葉酸は水への溶解度が小さく、特に飲料に適した酸性領域では溶解度がより小さくなる。また、アルカリ性領域では溶解度が大きくなるが、飲料として適さないし、一旦アルカリ性にして溶解させた葉酸は酸性に戻すと析出してしまうことがある。しかしながら、服用の容易性から葉酸を配合した飲料が求められている。 Conventionally, when folic acid is ingested as a supplement from other than meals, solid preparations are often used, and beverages containing folic acid have hardly been provided. One reason for this is the problem of dissolution of folic acid in water. In other words, folic acid has a low solubility in water, and in particular in an acidic region suitable for beverages. Moreover, although solubility becomes large in an alkaline area | region, it is not suitable as a drink, and the folic acid once made alkaline and dissolved may precipitate when it is returned to acidity. However, beverages containing folic acid have been demanded for ease of taking.
そのような背景から、葉酸の溶解性を向上させる技術として、塩基性アミノ酸等を配合する方法（特許文献１参照）、葉酸−ラクトフェリン複合体を用いる方法（特許文献２参照）が報告されている。また、葉酸の溶解性が向上したとしても、溶解した葉酸が飲料中で分解してしまうと、必要量の葉酸を飲料で摂取することができなくなるため、飲料中の葉酸の安定性にも配慮した技術が求められている。 From such a background, as a technique for improving the solubility of folic acid, a method of blending basic amino acids and the like (see Patent Document 1) and a method using a folic acid-lactoferrin complex (see Patent Document 2) have been reported. . In addition, even if the solubility of folic acid is improved, if the dissolved folic acid decomposes in the beverage, the required amount of folic acid cannot be consumed in the beverage, so the folic acid in the beverage is also considered stable. Technology is needed.
本発明は、葉酸の安定性を損なわずに、葉酸の飲料への溶解性を向上させることを課題とする。 This invention makes it a subject to improve the solubility to the drink of folic acid, without impairing the stability of folic acid.
本発明者らは、上記課題を解決すべく鋭意研究を重ねた結果、飲料に大豆食物繊維を配合することにより、葉酸の安定性を損なわずに、葉酸の飲料への溶解性を向上させることができ、本発明を完成するに至った。 As a result of intensive studies to solve the above-mentioned problems, the present inventors improve the solubility of folic acid in beverages without compromising the stability of folic acid by blending soy dietary fiber into the beverage. As a result, the present invention has been completed.
すなわち、本発明は
（１）大豆食物繊維、及び葉酸を含有する飲料であって、葉酸が、該飲料に大豆食物繊維を配合しない場合における葉酸の溶解度を超える濃度で溶解していることを特徴とする飲料。
（２）大豆食物繊維、及び葉酸を含有する飲料であって、該飲料を２５℃、ｐＨ３．５の状態に調整した場合に、葉酸が１３７．５μｇ/１００ｍＬを超える濃度で溶解していることを特徴とする飲料。
（３）大豆食物繊維の含有量が０．０１w/v%以上である（１）又は（２）に記載の飲料。
（４）飲料に大豆食物繊維を配合することを特徴とする、葉酸の飲料への溶解性を向上させる方法。
である。
That is, the present invention is (1) a beverage containing soy dietary fiber and folic acid, wherein folic acid is dissolved at a concentration exceeding the solubility of folic acid when soy dietary fiber is not added to the beverage. And drink.
(2) A beverage containing soy dietary fiber and folic acid, and when the beverage is adjusted to a state of 25 ° C. and pH 3.5, folic acid is dissolved at a concentration exceeding 137.5 μg / 100 mL. Beverage characterized by.
(3) The beverage according to (1) or (2), wherein the content of soybean dietary fiber is 0.01 w / v% or more.
(4) A method for improving the solubility of folic acid in a beverage, comprising blending soybean dietary fiber with the beverage.
It is.
本発明により、葉酸の安定性を損なわずに、葉酸の飲料への溶解性を向上させることができる。 According to the present invention, the solubility of folic acid in a beverage can be improved without impairing the stability of folic acid.
本発明における「大豆食物繊維」とは、豆腐などの大豆食品や大豆タンパクの製造の際に生じるオカラに水を加え、弱酸性下で加熱抽出後に得られる水溶性多糖類のことである。大豆食物繊維の主な構成糖は、ガラクトース、アラビノース、ガラクツロン酸、ラムノース、フコース、キシロース及びグルコースである。本発明の飲料中の大豆食物繊維の含有量は、葉酸の溶解性を向上する観点から、飲料に対して０．０１w/v%以上が好ましい。 The “soybean dietary fiber” in the present invention is a water-soluble polysaccharide obtained after adding heat to soy foods such as tofu and okara produced during the production of soy protein, followed by heat extraction under mild acidity. The main constituent sugars of soy dietary fiber are galactose, arabinose, galacturonic acid, rhamnose, fucose, xylose and glucose. The content of soybean dietary fiber in the beverage of the present invention is preferably 0.01 w / v% or more based on the beverage from the viewpoint of improving the solubility of folic acid.
本発明で用いられる大豆食物繊維は、葉酸の安定性を損なわない。ここで「葉酸の安定性を損なわない」とは、大豆食物繊維が葉酸の分解を促進しないことを意味する。葉酸は水に溶解させておいただけでも徐々に分解が起こる物質である。従って、大豆食物繊維を加えることでその分解が抑制されるわけではなく、「分解を促進しない」という意味を有するにとどまる。但し、本発明を用いることで多量の葉酸を飲料に溶解させることが可能となったので、多少の葉酸の分解が生じても高濃度の葉酸含有飲料を提供することが可能である。 The soy dietary fiber used in the present invention does not impair the stability of folic acid. Here, “does not impair the stability of folic acid” means that the soybean dietary fiber does not promote the degradation of folic acid. Folic acid is a substance that gradually decomposes even if dissolved in water. Therefore, the addition of soy dietary fiber does not suppress the degradation, but only means that “degradation is not accelerated”. However, since a large amount of folic acid can be dissolved in the beverage by using the present invention, a high-concentration folic acid-containing beverage can be provided even if some decomposition of folic acid occurs.
本発明において、葉酸が「溶解している」とは、飲料中に葉酸の沈殿、及び葉酸の浮遊物が見られず、さらに葉酸が浮遊していることによる飲料の濁りが見られないことを意味する。本発明の飲料は他の成分も溶解していることが好ましく、飲料として澄明なものが好ましい。 In the present invention, folic acid is “dissolved” means that folic acid precipitates and folic acid suspensions are not observed in the beverage, and that the folic acid is suspended and the turbidity of the beverage is not observed. means. The beverage of the present invention preferably has other components dissolved therein, and is preferably a clear beverage.
本発明の飲料における葉酸の「溶解度」とは、葉酸を最大限溶解させ、溶解が平衡状態になった際の、該飲料に溶解した葉酸の濃度を意味する。例えば、飲料中に過剰量の葉酸を加え、一定時間（例えば３０分）攪拌した後に、該飲料中に溶解している葉酸の濃度を測定することで、「溶解度」の値が得られる。葉酸の溶解度は、飲料のｐHや温度等によって影響を受けるため、ある葉酸含有飲料を一定の条件（例えば、２５℃、ｐＨ３．５）に調整した場合の葉酸の溶解度を目安として、それを超える濃度の葉酸が溶解している飲料が本願発明であるとも言える。 The “solubility” of folic acid in the beverage of the present invention means the concentration of folic acid dissolved in the beverage when folic acid is dissolved to the maximum and dissolution is in an equilibrium state. For example, an excessive amount of folic acid is added to the beverage, and after stirring for a certain time (for example, 30 minutes), the concentration of folic acid dissolved in the beverage is measured to obtain a “solubility” value. Since the solubility of folic acid is affected by the pH, temperature, etc. of the beverage, the solubility of folic acid when a certain folic acid-containing beverage is adjusted to a certain condition (for example, 25 ° C., pH 3.5) is used as a guide and exceeds it. It can be said that the beverage in which the concentration of folic acid is dissolved is the present invention.
本発明の飲料中の葉酸の濃度は、葉酸の配合目的により異なり、飲料中に均質に溶解できる濃度であれば特に制限はないが、少量の飲料で必要量の葉酸を摂取するには、高濃度であることが好ましい。 The concentration of folic acid in the beverage of the present invention varies depending on the purpose of blending folic acid, and is not particularly limited as long as it is a concentration that can be dissolved homogeneously in the beverage. The concentration is preferred.
本発明において、葉酸の「溶解性を向上させる」とは、飲料に、大豆食物繊維を配合しない場合における葉酸の溶解度を超える濃度の葉酸を溶解させること、及び／又は葉酸の溶解量とは関係なく、葉酸が飲料に溶解する速度を速めることを意味する。 In the present invention, “improving solubility” of folic acid is related to dissolving folic acid at a concentration exceeding the solubility of folic acid and / or the amount of folic acid dissolved in the beverage when no soy dietary fiber is blended. Rather, it means increasing the rate at which folic acid dissolves in the beverage.
本発明の飲料の好ましいｐＨは２．５以上である。ｐＨが２．５未満であると酸味が強すぎて服用性の点で好ましくないからである。また、ｐＨが４．５を超えると、本発明を利用しなくとも、葉酸の水への溶解度が向上するため、ｐＨが４．５以下の範囲において本発明は特に効果を発揮する。なお、さらなる葉酸の溶解性向上のために、ｐＨが４．５を超える範囲で本発明を実施することを妨げるものではない。ｐＨの調整には、例えば、クエン酸、リンゴ酸、フマル酸、酒石酸、乳酸及びコハク酸などの有機酸、又はこれら有機酸の塩、リン酸、塩酸などの無機酸、水酸化ナトリウムなどの無機塩基を用いることができる。 The preferred pH of the beverage of the present invention is 2.5 or higher. This is because if the pH is less than 2.5, the acidity is too strong, which is not preferable in terms of ingestion. Further, when the pH exceeds 4.5, the solubility of folic acid in water is improved without using the present invention, and the present invention is particularly effective when the pH is 4.5 or less. In addition, in order to further improve the solubility of folic acid, it does not prevent the present invention from being carried out in the range where the pH exceeds 4.5. For adjusting the pH, for example, organic acids such as citric acid, malic acid, fumaric acid, tartaric acid, lactic acid and succinic acid, or salts of these organic acids, inorganic acids such as phosphoric acid and hydrochloric acid, inorganic acids such as sodium hydroxide, etc. A base can be used.
本発明における「飲料」とは、内服することができる液体であれば特に制限はなく、飲料として必要とされる甘味料等を配合していないものも含まれる。具体的には、例えば内服液剤、ドリンク剤等の医薬品及び医薬部外品の他、栄養機能食品、特定保険用食品等の食品領域における各種飲料が挙げられる。 The “beverage” in the present invention is not particularly limited as long as it is a liquid that can be taken internally, and includes those that do not contain a sweetener or the like required as a beverage. Specifically, for example, various drinks in food fields such as nutritional functional foods and foods for specified insurance, in addition to pharmaceuticals such as internal liquids and drinks and quasi-drugs.
本発明の飲料には、ビタミン類、ミネラル類、アミノ酸類、生薬、生薬抽出物、カフェインなどを本発明の効果を損なわない範囲で適宜に配合できる。また、必要に応じて抗酸化剤、着色剤、香料、矯味剤、界面活性剤、溶解補助剤、保存剤、甘味料などの添加物を本発明の効果を損なわない範囲で適宜に配合することもできる。 In the beverage of the present invention, vitamins, minerals, amino acids, herbal medicines, herbal extracts, caffeine, and the like can be appropriately blended as long as the effects of the present invention are not impaired. In addition, additives such as antioxidants, colorants, fragrances, flavoring agents, surfactants, solubilizers, preservatives, sweeteners, and the like are appropriately blended as necessary so long as the effects of the present invention are not impaired. You can also.
本発明の飲料を調製する方法は特に限定されるものではない。通常、大豆食物繊維及び葉酸を含む各成分を適量の精製水で溶解した後、ｐＨを調整し、更に精製水を加えて容量調整し、必要に応じて濾過、滅菌処理を施すことにより、葉酸含有飲料として提供することができる。 The method for preparing the beverage of the present invention is not particularly limited. Usually, after each component containing soy dietary fiber and folic acid is dissolved in an appropriate amount of purified water, the pH is adjusted, the volume is further adjusted by adding purified water, and filtration and sterilization are performed as necessary. It can be provided as a contained beverage.
以下に、実施例、比較例及び試験例を挙げ、本発明をさらに詳細に説明するが、本発明はこれらの実施例等に何ら限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to Examples, Comparative Examples, and Test Examples, but the present invention is not limited to these Examples.
試験例１
表１に示す組成の各基剤溶液（葉酸を溶解させる前の溶液）に葉酸３０ｍｇを添加し、キャップを施し、約２５℃で振とう機で３０分攪拌後、孔径０．４５μｍのメンブレンフィルターを通し，葉酸含有飲料中の葉酸溶解量をＨＰＬＣで測定した。結果を表１に示す。
実施例１に相当する基剤溶液は、表１に示す各成分を精製水に溶解した後、ｐＨを３．５に調整し、更に精製水を加えて全量を１００ｍＬとしてガラス瓶に充填しキャップを施して得た。比較例１−７に相当する基剤溶液も同様に製造した。
Test example 1
Add 30 mg of folic acid to each base solution (solution before dissolving folic acid) shown in Table 1, cap, and agitate for 30 minutes with a shaker at about 25 ° C., then a membrane filter with a pore size of 0.45 μm The amount of folic acid dissolved in the folic acid-containing beverage was measured by HPLC. The results are shown in Table 1.
The base solution corresponding to Example 1 was prepared by dissolving the components shown in Table 1 in purified water, then adjusting the pH to 3.5, adding purified water to make a total volume of 100 mL, and filling the glass bottle with a cap. Obtained. A base solution corresponding to Comparative Example 1-7 was also produced in the same manner.
比較例１の結果からわかるように、約２５℃でｐＨ３．５における大豆食物繊維を含有しない飲料に溶解する葉酸の濃度（溶解度）は、１３７．５μｇ/１００ｍＬであった。 As can be seen from the results of Comparative Example 1, the concentration (solubility) of folic acid dissolved in a beverage not containing soybean dietary fiber at about 25 ° C. and pH 3.5 was 137.5 μg / 100 mL.
一方、大豆食物繊維を１０ｍｇ配合した実施例１では、葉酸の溶解濃度は１９８．２μｇ/１００ｍＬであり、比較例１の溶解度を超える濃度の葉酸が溶解していることがわかる。一般的に水に難溶性の物質を溶解させる際に使われる界面活性剤（ポリオキシエチレン硬化ヒマシ油）を用いた比較例２でも、葉酸の溶解濃度は１２５．７μｇ/１００ｍＬであり、溶解度の向上は見られなかった。さらに比較例３−７として種々の多糖類を用いた場合でも、溶解した葉酸の濃度は比較例１に比べてほとんど変化しないか、若干の向上が見られるだけで、実施例１には及ばなかった。表１の結果より、大豆食物繊維が多糖類の中で、極めて優れた葉酸溶解能を有することがわかった。 On the other hand, in Example 1 containing 10 mg of soybean dietary fiber, the dissolution concentration of folic acid is 198.2 μg / 100 mL, indicating that folic acid at a concentration exceeding the solubility of Comparative Example 1 is dissolved. In Comparative Example 2 using a surfactant (polyoxyethylene hydrogenated castor oil) that is generally used to dissolve a hardly soluble substance in water, the dissolution concentration of folic acid is 125.7 μg / 100 mL. There was no improvement. Furthermore, even when various polysaccharides were used as Comparative Example 3-7, the concentration of dissolved folic acid hardly changed compared to Comparative Example 1, or only a slight improvement was observed, and did not reach Example 1. It was. From the results of Table 1, it was found that soybean dietary fiber has extremely excellent folic acid dissolving ability among polysaccharides.
試験例２
実施例１、比較例１、及びこれらと同様に製造し、ｐＨが４．５である実施例２及び比較例８を６５℃の恒温槽中で５日間保存した。飲料中の葉酸溶解量を製造直後と６５℃５日間保存後にＨＰＬＣで測定した。製造直後の飲料中の葉酸量に対して、６５℃５日間保存後の飲料中の葉酸量を計算した。結果を表２に示す。
Test example 2
Example 1, Comparative Example 1, and Examples 2 and Comparative Example 8 produced in the same manner and having a pH of 4.5 were stored in a thermostatic bath at 65 ° C. for 5 days. The amount of folic acid dissolved in the beverage was measured by HPLC immediately after production and after storage at 65 ° C. for 5 days. The amount of folic acid in the beverage after storage at 65 ° C. for 5 days was calculated with respect to the amount of folic acid in the beverage immediately after production. The results are shown in Table 2.
試験例２の結果から、６５℃５日間保存という苛酷条件下においても、大豆食物繊維を１０ｍｇ配合した実施例１及び２では、比較例１及び２の溶解度（それぞれ、１３７．５μｇ/１００ｍＬ、４６２．７μｇ/１００ｍＬ）を越える濃度の葉酸が溶解していることがわかった。また、実施例１及び２の葉酸安定性は大豆食物繊維加えていない比較例１及び８と同等であった。 From the results of Test Example 2, even under the severe condition of storage at 65 ° C. for 5 days, in Examples 1 and 2 containing 10 mg of soybean dietary fiber, the solubility of Comparative Examples 1 and 2 (137.5 μg / 100 mL, 462, respectively) It was found that folic acid at a concentration exceeding 0.7 μg / 100 mL) was dissolved. Moreover, the folic acid stability of Examples 1 and 2 was equivalent to Comparative Examples 1 and 8 in which soybean dietary fiber was not added.
参考試験例１
表３の参考例１及び比較例９−１５で示す組成の葉酸含有飲料を６５℃の恒温槽中で５日間保存した。飲料中の葉酸溶解量を製造直後と６５℃５日間保存後にＨＰＬＣで測定した。製造直後の飲料中の葉酸量に対して、６５℃５日間保存後の飲料中の葉酸量を計算した。結果を表３に示す。
Reference test example 1
The folic acid-containing beverages having the compositions shown in Reference Example 1 and Comparative Examples 9-15 in Table 3 were stored for 5 days in a thermostatic bath at 65 ° C. The amount of folic acid dissolved in the beverage was measured by HPLC immediately after production and after storage at 65 ° C. for 5 days. The amount of folic acid in the beverage after storage at 65 ° C. for 5 days was calculated with respect to the amount of folic acid in the beverage immediately after production. The results are shown in Table 3.
参考例１は、表３に示す各成分を精製水に溶解した後、ｐＨを３．５に調整し、更に精製水を加えて全量を１００ｍＬとした。この溶液をガラス瓶に充填しキャップを施して葉酸含有飲料を得た。比較例９−１５も同様に製造した。 In Reference Example 1, after dissolving each component shown in Table 3 in purified water, the pH was adjusted to 3.5, and further purified water was added to make the total amount 100 mL. This solution was filled in a glass bottle and capped to obtain a folic acid-containing beverage. Comparative Examples 9-15 were produced in the same manner.
参考試験例１の結果から、６５℃５日間保存という苛酷条件下において本願発明で用いる大豆食物繊維を用いた参考例１及び種々の多糖類を用いた比較例１１−１５では、大豆食物繊維や界面活性剤を配合しない比較例９と同等の葉酸安定性が得られていることがわかった。また、比較例１０に示すように、界面活性剤であるポリオキシエチレン硬化ヒマシ油を配合した場合には、葉酸の安定性が著しく損なわれていることがわかった。 From the results of Reference Test Example 1, in Reference Example 1 using soybean dietary fiber used in the present invention under the severe condition of storage at 65 ° C. for 5 days, and Comparative Example 11-15 using various polysaccharides, soybean dietary fiber and It was found that the folic acid stability equivalent to that of Comparative Example 9 containing no surfactant was obtained. Moreover, as shown in Comparative Example 10, it was found that when polyoxyethylene hydrogenated castor oil as a surfactant was blended, the stability of folic acid was significantly impaired.
以上の結果より、葉酸を含有する飲料において、大豆食物繊維を配合した場合に葉酸の安定性を損なわずに、溶解性を向上させることができた。 From the above results, in a beverage containing folic acid, the solubility could be improved without impairing the stability of folic acid when soy dietary fiber was blended.
本発明により、葉酸の安定性を損なわずに、葉酸の飲料への溶解性を向上させ、長期に保存可能な葉酸含有飲料を製造することが可能となったので、商品性の高い葉酸含有飲料を医薬品、医薬部外品及び食品の分野において提供することが期待される。 According to the present invention, it is possible to improve the solubility of folic acid in beverages without impairing the stability of folic acid, and to produce a folic acid-containing beverage that can be stored for a long period of time. Is expected to be provided in the fields of pharmaceuticals, quasi drugs and foods.
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