JP6137501B2 - Aqueous liquid beverage - Google Patents
Aqueous liquid beverage Download PDFInfo
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- JP6137501B2 JP6137501B2 JP2014509180A JP2014509180A JP6137501B2 JP 6137501 B2 JP6137501 B2 JP 6137501B2 JP 2014509180 A JP2014509180 A JP 2014509180A JP 2014509180 A JP2014509180 A JP 2014509180A JP 6137501 B2 JP6137501 B2 JP 6137501B2
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- gellan gum
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/272—Gellan
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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
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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
- A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
Description
本発明は、水性の液体飲料に関し、医薬品、医薬部外品及び食品等の分野において利用されうる。 The present invention relates to an aqueous liquid beverage and can be used in the fields of pharmaceuticals, quasi drugs, foods and the like.
肥満はメタボリックシンドロームに至る深刻な社会問題である。肥満を予防するための有効な手段としては、食事摂取量を制限してのダイエットが挙げられるが、これによって生じる空腹感のため、長続きしないというのが実状であった。そこで、空腹感を解消するために、香料又は香料化合物を主成分とする空腹感緩和剤（特許文献１参照）、シリアル食品（特許文献２参照）、可食性リンタンパクと金属の炭酸塩（特許文献３参照）などが提供されている。 Obesity is a serious social problem that leads to metabolic syndrome. An effective means for preventing obesity is a diet with a limited dietary intake, but the actual situation is that it does not last long because of the feeling of hunger. Therefore, in order to eliminate the feeling of hunger, the hunger sensation relieving agent (see Patent Document 1), a cereal food (see Patent Document 2), an edible phosphoprotein, and a metal carbonate (Patent) Reference 3) is provided.
そうした空腹感を改善するための方法の1つとして、寒天を用い、胃液に一定時間浸された後の寒天のゲル強度を向上させる方法（特許文献４参照）が報告されている。しかしながら、固いゲルを咀嚼して飲みこむ必要があるため、実用性が高いとは言いがたい。また、ゲル化剤を含む胃内ラフト組成物を用いる方法（特許文献５参照）も報告されているが、ゲルの強度が低く、空腹感を長時間抑制するには至っていない。更に、服用前は液状で服用後に胃内でゲル化させる液状経口製剤でゲル化剤としてジェランガムを用いる方法（特許文献６参照）が報告されているが、栄養素としてデキストリンとミネラル（特に鉄イオン）を配合すると経時的にゲル化してしまうという課題があった。 As one method for improving such a feeling of hunger, a method has been reported in which agar is used to improve the gel strength of agar after being immersed in gastric juice for a certain period of time (see Patent Document 4). However, since it is necessary to chew and swallow a hard gel, it is difficult to say that it is highly practical. Moreover, although the method (refer patent document 5) using the gastric raft composition containing a gelatinizer is also reported, the intensity | strength of a gel is low and it has not led to suppressing a feeling of hunger for a long time. Furthermore, a method of using gellan gum as a gelling agent in a liquid oral preparation that is liquid before taking and gels in the stomach after taking (see Patent Document 6), dextrin and mineral (especially iron ions) as nutrients has been reported. When it mix | blended, there existed a subject that it gelatinized with time.
本発明の目的は、飲む前は普通の水性液体飲料で、飲んだ後に胃の中で胃酸と反応してゲル化するが、経時的にはゲル化しない鉄イオン及びデキストリン配合水性液体飲料を提供することである。 An object of the present invention is to provide an aqueous liquid beverage containing iron ions and dextrin that is an ordinary aqueous liquid beverage before drinking and gels by reacting with stomach acid in the stomach after drinking but does not gel with time It is to be.
本発明者は、上記課題を解決するために鋭意検討した結果、ジェランガム、三価の鉄イオン、及び水素添加デキストリンを配合した水性液体飲料は、経時的にゲル化しないことを見いだした。 As a result of intensive studies to solve the above problems, the present inventor has found that an aqueous liquid beverage containing gellan gum, trivalent iron ions, and hydrogenated dextrin does not gel with time.
かかる知見により得られた本発明の態様は次のとおりである。
（１）ジェランガム、三価の鉄イオン及び水素添加デキストリンを配合したことを特徴とする水性液体飲料。
（２）ジェランガムが脱アシル型ジェランガムである前記（１）の水性液体飲料。
（３）ｐＨが４．３〜７．０である前記（１）又は（２）の水性液体飲料。The embodiments of the present invention obtained from such findings are as follows.
(1) An aqueous liquid beverage characterized by blending gellan gum, trivalent iron ions and hydrogenated dextrin.
(2) The aqueous liquid drink according to the above (1), wherein the gellan gum is a deacylated gellan gum.
(3) The aqueous liquid beverage according to (1) or (2), wherein the pH is 4.3 to 7.0.
本発明により、飲む前は普通の液体飲料であるが、飲んだ後に胃の中で胃酸と反応してゲル化する水性液体飲料であって、デキストリンとして水素添加デキストリンを用いることで、ジェランガム及び鉄イオンを同時配合しても経時的にゲル化しない水性液体飲料を提供することが可能となった。 According to the present invention, an aqueous liquid drink that is a normal liquid drink before drinking but gels by reacting with gastric acid in the stomach after drinking, and by using hydrogenated dextrin as a dextrin, gellan gum and iron It has become possible to provide an aqueous liquid beverage that does not gel with time even when ions are blended simultaneously.
「ジェランガム」は微生物（Sphingomonas elodea）が菌体外に産出する多糖類であり，増粘安定剤として広く利用されている。ジェランガムは直鎖状のヘテロ多糖類で、グルコース、グルクロン酸、グルコース、ラムノースの４糖の繰返し単位から構成されており、グルクロン酸由来のカルボキシル基を有している。ジェランガムには、１−３結合したグルコースに存在するアセチル基とグリセリル基の有無によって脱アシル型ジェランガムとネイティブ型ジェランガムの２種類がある。本発明には両方のジェランガムを利用出来る。本発明では、何れのジェランガムを用いても良いが、ゲル強度の点で脱アシル型ジェランガムがより好ましい。 Gellan gum is a polysaccharide produced outside the cell by microorganisms (Sphingomonas elodea) and is widely used as a thickening stabilizer. Gellan gum is a linear heteropolysaccharide, which is composed of repeating units of tetrasaccharides of glucose, glucuronic acid, glucose, and rhamnose, and has a carboxyl group derived from glucuronic acid. There are two types of gellan gum, deacylated gellan gum and native gellan gum, depending on the presence or absence of acetyl and glyceryl groups present in 1-3 bonded glucose. Both gellan gums can be utilized in the present invention. In the present invention, any gellan gum may be used, but deacylated gellan gum is more preferable in terms of gel strength.
ジェランガムの配合量は、水性液体飲料中０．００１〜１質量％であり、服用性及び胃中でのゲルの強度という点から、０．０１〜０．５質量％がより好ましい。 The blending amount of the gellan gum is 0.001 to 1% by mass in the aqueous liquid beverage, and 0.01 to 0.5% by mass is more preferable from the viewpoints of ingestion and gel strength in the stomach.
「三価の鉄イオン」は、クエン酸第二鉄アンモニウム（単に「クエン酸鉄アンモニウム」とも呼ばれる。）、硫酸第二鉄、塩化第二鉄等の三価の鉄化合物として配合することができる。これら鉄化合物は1種又は２種以上を配合することが可能である。 “Trivalent iron ions” can be formulated as trivalent iron compounds such as ferric ammonium citrate (also simply called “iron ammonium citrate”), ferric sulfate, and ferric chloride. . These iron compounds can be used alone or in combination of two or more.
三価の鉄イオンの配合量は、ジェランガム１質量部に対して０．００１〜１００質量部であり、
０．０１〜３０質量部が好ましい。The blending amount of trivalent iron ions is 0.001 to 100 parts by mass with respect to 1 part by mass of gellan gum,
0.01-30 mass parts is preferable.
なお、二価の鉄イオンを本発明の効果を損なわない範囲で配合することは差し支えない。 In addition, it does not interfere with mix | blending a bivalent iron ion in the range which does not impair the effect of this invention.
「水素添加デキストリン」はラネーニッケル触媒や貴金属触媒などを用いることによってデキストリンの還元末端を非還元化することによって製造され、「還元型デキストリン」、「還元デキストリン」などとも呼ばれる。 “Hydrogenated dextrin” is produced by dereducing the reducing end of dextrin by using a Raney nickel catalyst or a noble metal catalyst, and is also called “reduced dextrin”, “reduced dextrin” or the like.
水素添加デキストリンの配合量は、ジェランガム１質量部に対して０．１〜３００質量部であり、１〜１００質量部が好ましい。 The compounding quantity of hydrogenated dextrin is 0.1-300 mass parts with respect to 1 mass part of gellan gum, and 1-100 mass parts is preferable.
これらの配合割合において、飲む前は普通の液体飲料であるが、飲んだ後に胃の中で胃酸と反応してゲル化し、ジェランガム、鉄イオン及びデキストリンを同時配合していても経時的にゲル化しない水性液体飲料を提供することができる。 In these compounding ratios, it is a normal liquid drink before drinking, but after drinking it reacts with gastric acid in the stomach and gels, and even if gellan gum, iron ions and dextrin are blended together, it gels over time A non-aqueous liquid beverage can be provided.
本発明の水性液体飲料のｐＨは、ジェランガムがｐＨ４．３未満でゲル化することから、４．３〜７．０が好ましく、水性液体飲料の製造のし易さという点から、４．５〜７．０がより好ましい。 The pH of the aqueous liquid beverage of the present invention is preferably 4.3 to 7.0 because gellan gum gels at a pH of less than 4.3, and 4.5 to 4.5 in terms of ease of production of the aqueous liquid beverage. 7.0 is more preferable.
本発明の水性液体飲料のｐＨを上記範囲に保つために、必要に応じて有機酸等のｐＨ調整剤を配合することができる。 In order to keep the pH of the aqueous liquid beverage of the present invention in the above range, a pH adjuster such as an organic acid can be blended as necessary.
また、その他の成分として、ビタミン類、他のミネラル類、アミノ酸及びその塩類、生薬、生薬抽出物、カフェイン、ローヤルゼリー等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ができる。更に必要に応じて、抗酸化剤、着色剤、香料、矯味剤、保存剤、甘味料等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ができる。 In addition, as other components, vitamins, other minerals, amino acids and salts thereof, herbal medicines, herbal extracts, caffeine, royal jelly, and the like can be appropriately blended as long as the effects of the present invention are not impaired. Furthermore, additives such as antioxidants, colorants, fragrances, flavoring agents, preservatives, sweeteners and the like can be appropriately blended as necessary so long as the effects of the present invention are not impaired.
本発明の水性液体飲料は、常法により調製することができ、その方法は特に限定されるものではない。例えば、各成分を秤量し適量の精製水に溶解した後、ｐＨを調整し、更に精製水を加えて容量調整し、必要に応じてろ過、殺菌処理を施すことにより調製することができる。 The aqueous liquid beverage of the present invention can be prepared by a conventional method, and the method is not particularly limited. For example, after each component is weighed and 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.
本発明の水性液体飲料は、清涼飲料水、機能性飲料の他、ドリンク剤、シロップ等の医薬品及び医薬部外品、茶飲料、スポーツドリンク等の食品領域における各種飲料として提供することができる。 The aqueous liquid drink of the present invention can be provided as various drinks in food areas such as soft drinks, functional drinks, pharmaceuticals such as drinks and syrups, quasi drugs, tea drinks, and sports drinks.
以下に実施例、比較例及び試験例を示し、本発明をより詳細に説明する。 Hereinafter, the present invention will be described in more detail with reference to Examples, Comparative Examples and Test Examples.
[実施例及び比較例]
精製水にクエン酸水和物及び安息香酸ナトリウムを添加し、更に、クエン酸鉄アンモニウム（比較例３、実施例１，２）を添加し溶解させて、塩酸・水酸化ナトリウムでｐＨを４．５に調整した。該溶液を８０℃に加温し、脱アシル型ジェランガムを溶解させ、該溶液に更にデキストリン（比較例２，３）又は水素添加デキストリン（実施例１，２）、及び精製水を加えて全量１００ｍＬとし、水酸化ナトリウムでｐＨを４．５または７．０に調整した。各試験液をガラスビンに充填後殺菌し、表１に示す実施例１及び２並びに比較例１〜３の飲料を得た。[Examples and Comparative Examples]
Citric acid hydrate and sodium benzoate are added to purified water, and further, ammonium iron citrate (Comparative Example 3, Examples 1 and 2) is added and dissolved, and the pH is adjusted to 4. with hydrochloric acid / sodium hydroxide. Adjusted to 5. The solution was heated to 80 ° C. to dissolve the deacylated gellan gum, and dextrin (Comparative Examples 2 and 3) or hydrogenated dextrin (Examples 1 and 2) and purified water were further added to the solution to make a total volume of 100 mL. The pH was adjusted to 4.5 or 7.0 with sodium hydroxide. Each test solution was filled in a glass bottle and sterilized to obtain beverages of Examples 1 and 2 and Comparative Examples 1 to 3 shown in Table 1.
[試験例１] 性状の評価
調製したサンプルについて各保存条件及び日局１液滴下時の状態を肉眼観察により評価した。[Test Example 1] Evaluation of properties The prepared samples were evaluated by visual observation for each storage condition and the state under 1 droplet per day.
日局１液滴下時の評価：５０ｍＬビーカーに１２．５ｍＬの実施例１及び２並びに比較例１〜３で調製した飲料のサンプルを入れ、１２．５ｍＬの日局１液（日本薬局方崩壊試験法第１液）を壁面に沿って静かに滴下後に評価した。なお、日局１液は、胃液に相当する酸性溶液（ｐＨは１．２）である。 Evaluation under 1 drop of JP: 12.5 mL of beverage samples prepared in Examples 1 and 2 and Comparative Examples 1 to 3 are placed in a 50 mL beaker. Method No. 1 liquid) was gently dropped along the wall surface and evaluated. In addition, JP 1 liquid is an acidic solution (pH is 1.2) corresponding to gastric juice.
結果を表２に示す。 The results are shown in Table 2.
表２より、比較例３のように三価の鉄イオンとデキストリンを同時配合すると６５℃保存下でゲル化するのに対し、実施例１及び２のように水素添加デキストリンを用いてｐＨ４．５〜７．０とすることで６５℃保存下でもゲル化せず液状の飲料が得られた。 From Table 2, when trivalent iron ions and dextrin are blended simultaneously as in Comparative Example 3, gelation occurs at 65 ° C. storage, whereas hydrogenated dextrin is used as in Examples 1 and 2, pH 4.5. By setting it to ˜7.0, a liquid beverage was obtained without gelation even at 65 ° C. storage.
本発明により提供されるジェランガム、鉄イオン及び水素添加デキストリンを同時配合した水性液体飲料は、飲む前は普通の水性液体飲料であるが、飲んだ後に胃の中で胃酸と反応してゲル化し、そのゲル強度が高いため、空腹感を解消した状態を長時間維持させることができる。加えて、水溶性液体飲料としての保存安定性に優れている。よって、本発明を肥満予防のためのダイエットを志向した医薬品、医薬部外品及び食品として提供することにより、これらの産業の発達が期待される。 The aqueous liquid beverage co-formulated with gellan gum, iron ions and hydrogenated dextrin provided by the present invention is a normal aqueous liquid beverage before drinking, but after drinking, it reacts with gastric acid in the stomach and gels, Since the gel strength is high, the state in which the feeling of hunger is eliminated can be maintained for a long time. In addition, it is excellent in storage stability as a water-soluble liquid beverage. Therefore, the development of these industries is expected by providing the present invention as a pharmaceutical, quasi-drug and food aimed at preventing obesity.
Claims (1)
ジェランガムの配合量が０．０１〜０．５質量％であり、
三価の鉄イオンの配合量がジェランガム１質量部に対して０．０１〜３０質量部であり、
水素添加デキストリンの配合量がジェランガム１質量部に対して１〜１００質量部であり、
ｐＨが４．５〜７．０であり、かつ、
ジェランガムが脱アシル型ジェランガムである、
ことを特徴とする水性液体飲料。 An aqueous liquid beverage containing gellan gum, trivalent iron ions and hydrogenated dextrin ,
The blending amount of gellan gum is 0.01 to 0.5% by mass,
The blending amount of trivalent iron ions is 0.01 to 30 parts by mass with respect to 1 part by mass of gellan gum,
The compounding amount of the hydrogenated dextrin is 1 to 100 parts by mass with respect to 1 part by mass of gellan gum,
pH is 4.5-7.0, and
Gellan gum is a deacylated gellan gum,
An aqueous liquid beverage characterized by that.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2014509180A JP6137501B2 (en) | 2012-04-04 | 2013-04-03 | Aqueous liquid beverage |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2012085095 | 2012-04-04 | ||
| JP2012085095 | 2012-04-04 | ||
| PCT/JP2013/060169 WO2013151081A1 (en) | 2012-04-04 | 2013-04-03 | Aqueous liquid beverage |
| JP2014509180A JP6137501B2 (en) | 2012-04-04 | 2013-04-03 | Aqueous liquid beverage |
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| Publication Number | Publication Date |
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| JPWO2013151081A1 JPWO2013151081A1 (en) | 2015-12-17 |
| JP6137501B2 true JP6137501B2 (en) | 2017-05-31 |
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| JP2014509180A Active JP6137501B2 (en) | 2012-04-04 | 2013-04-03 | Aqueous liquid beverage |
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| JP (1) | JP6137501B2 (en) |
| TW (1) | TW201402017A (en) |
| WO (1) | WO2013151081A1 (en) |
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| RU2684515C1 (en) * | 2017-12-07 | 2019-04-09 | федеральное государственное бюджетное образовательное учреждение высшего образования "Ульяновский государственный технический университет" | Boiler plant |
| RU2684514C1 (en) * | 2017-12-07 | 2019-04-09 | федеральное государственное бюджетное образовательное учреждение высшего образования "Ульяновский государственный технический университет" | Boiler plant |
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| WO2020080009A1 (en) * | 2018-10-18 | 2020-04-23 | 奥野製薬工業株式会社 | Pore-sealing treatment solution for anodic oxide coating film on aluminum alloy |
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| ATE462308T1 (en) * | 2002-09-25 | 2010-04-15 | Otsuka Pharma Co Ltd | GEL COMPOSITION FOR PROVIDING PROTEIN AND CALCIUM |
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| JP4675852B2 (en) * | 2005-11-04 | 2011-04-27 | 三栄源エフ・エフ・アイ株式会社 | Thickener for liquid composition |
| US8231921B2 (en) * | 2006-12-15 | 2012-07-31 | Cp Kelco U.S., Inc. | High performance gellan gums and methods for production thereof |
| JP2011147444A (en) * | 2009-12-25 | 2011-08-04 | Kaneka Corp | Emulsified food composition |
| CN102811717A (en) * | 2010-03-26 | 2012-12-05 | 味之素株式会社 | Nutritional composition |
| WO2014103737A1 (en) * | 2012-12-25 | 2014-07-03 | 大正製薬株式会社 | Water-based carbonated beverage |
-
2013
- 2013-04-03 TW TW102112177A patent/TW201402017A/en unknown
- 2013-04-03 WO PCT/JP2013/060169 patent/WO2013151081A1/en active Application Filing
- 2013-04-03 JP JP2014509180A patent/JP6137501B2/en active Active
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2684515C1 (en) * | 2017-12-07 | 2019-04-09 | федеральное государственное бюджетное образовательное учреждение высшего образования "Ульяновский государственный технический университет" | Boiler plant |
| RU2684514C1 (en) * | 2017-12-07 | 2019-04-09 | федеральное государственное бюджетное образовательное учреждение высшего образования "Ульяновский государственный технический университет" | Boiler plant |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2013151081A1 (en) | 2013-10-10 |
| JPWO2013151081A1 (en) | 2015-12-17 |
| TW201402017A (en) | 2014-01-16 |
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