JP6425020B2 - Aqueous liquid beverage - Google Patents
Aqueous liquid beverage Download PDFInfo
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- JP6425020B2 JP6425020B2 JP2014509182A JP2014509182A JP6425020B2 JP 6425020 B2 JP6425020 B2 JP 6425020B2 JP 2014509182 A JP2014509182 A JP 2014509182A JP 2014509182 A JP2014509182 A JP 2014509182A JP 6425020 B2 JP6425020 B2 JP 6425020B2
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- aqueous liquid
- pectin
- liquid beverage
- acid ester
- lecithin
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- 239000007788 liquid Substances 0.000 title claims description 25
- 235000013361 beverage Nutrition 0.000 title claims description 23
- 239000001814 pectin Substances 0.000 claims description 22
- 229920001277 pectin Polymers 0.000 claims description 22
- 235000010987 pectin Nutrition 0.000 claims description 22
- -1 fatty acid ester Chemical class 0.000 claims description 17
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 14
- 239000000194 fatty acid Substances 0.000 claims description 14
- 229930195729 fatty acid Natural products 0.000 claims description 14
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 13
- 239000004375 Dextrin Substances 0.000 claims description 13
- 229920001353 Dextrin Polymers 0.000 claims description 13
- 235000019425 dextrin Nutrition 0.000 claims description 13
- 239000000787 lecithin Substances 0.000 claims description 12
- 235000010445 lecithin Nutrition 0.000 claims description 12
- 229940067606 lecithin Drugs 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 8
- 239000008347 soybean phospholipid Substances 0.000 claims description 3
- PZNPLUBHRSSFHT-RRHRGVEJSA-N 1-hexadecanoyl-2-octadecanoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCCCC(=O)O[C@@H](COP([O-])(=O)OCC[N+](C)(C)C)COC(=O)CCCCCCCCCCCCCCC PZNPLUBHRSSFHT-RRHRGVEJSA-N 0.000 claims description 2
- 239000000499 gel Substances 0.000 description 19
- 230000000052 comparative effect Effects 0.000 description 12
- 239000002253 acid Substances 0.000 description 10
- 239000003814 drug Substances 0.000 description 8
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 7
- 229940079593 drug Drugs 0.000 description 7
- 150000002148 esters Chemical class 0.000 description 7
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 235000003642 hunger Nutrition 0.000 description 6
- 238000000034 method Methods 0.000 description 5
- 229940083466 soybean lecithin Drugs 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 210000004211 gastric acid Anatomy 0.000 description 4
- 239000008213 purified water Substances 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 208000008589 Obesity Diseases 0.000 description 3
- 238000013329 compounding Methods 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000001879 gelation Methods 0.000 description 3
- 235000020824 obesity Nutrition 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 244000141359 Malus pumila Species 0.000 description 2
- 239000008272 agar Substances 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
- 238000006243 chemical reaction Methods 0.000 description 2
- 235000020971 citrus fruits Nutrition 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000002496 gastric effect Effects 0.000 description 2
- 210000004051 gastric juice Anatomy 0.000 description 2
- 229940099578 hydrogenated soybean lecithin Drugs 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 150000004702 methyl esters Chemical class 0.000 description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 1
- YASYEJJMZJALEJ-UHFFFAOYSA-N Citric acid monohydrate Chemical compound O.OC(=O)CC(O)(C(O)=O)CC(O)=O YASYEJJMZJALEJ-UHFFFAOYSA-N 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 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
- 208000001145 Metabolic Syndrome Diseases 0.000 description 1
- MMQZBEXYFLXHEN-UHFFFAOYSA-N OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCCCCCCCCCCCC(O)=O Chemical compound OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCCCCCCCCCCCC(O)=O MMQZBEXYFLXHEN-UHFFFAOYSA-N 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 229920002230 Pectic acid Polymers 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 201000000690 abdominal obesity-metabolic syndrome Diseases 0.000 description 1
- 239000003929 acidic solution Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000021016 apples Nutrition 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
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000000306 component Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- SELHWUUCTWVZOV-UHFFFAOYSA-N dodecanoic acid;propane-1,2,3-triol Chemical compound OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCCCCCC(O)=O SELHWUUCTWVZOV-UHFFFAOYSA-N 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 150000002304 glucoses Chemical class 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 125000004492 methyl ester group Chemical group 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 239000010318 polygalacturonic acid Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 229940109850 royal jelly Drugs 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000011496 sports drink Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 239000012085 test solution Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
Classifications
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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
-
- 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
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Dispersion Chemistry (AREA)
- Jellies, Jams, And Syrups (AREA)
- Medicinal Preparation (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
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 aqueous liquid beverages, and can be used in the fields of medicines, 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 the metabolic syndrome. Effective means for preventing obesity include diets with limited food intake, but the fact is that they do not last because of the hunger that results. Therefore, in order to eliminate the feeling of hunger, a feeling of fasting agent containing a flavor or a flavor compound as a main component (see Patent Document 1), cereal food (see Patent Document 2), carbonate of edible phosphate and metal (patent Reference 3) and the like are 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。 As one of methods for improving such feeling of hunger, a method of using agar to improve the gel strength of agar after being soaked in gastric juice for a certain period of time (see Patent Document 4) has been reported. However, it is hard to say that practicality is high because it is necessary to chew and swallow hard gel. Moreover, although the method (refer patent document 5) using the gastric raft composition containing a gelatinizer is also reported, the intensity | strength of gel is low and it has not come to suppress a feeling of hunger for a long time.
本発明の目的は、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、胃の中に滞留して腹持ちがよいという性質を有する水性液体飲料を提供することである。 An object of the present invention is an aqueous liquid beverage which is a common aqueous liquid beverage before drinking but which reacts with gastric acid in the stomach to drink after gelation and stays in the stomach and has good belly retention To provide.
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、ＬＭペクチン、デキストリン及びポリグリセリン脂肪酸エステル又はレシチンを配合した水性液体飲料は、人工胃液（日局第１液）と反応してゲル化し、高強度のゲルが得られることを見いだした。 As a result of intensive studies to solve the above problems, the inventor of the present invention has found that an aqueous liquid beverage containing LM pectin, dextrin and polyglycerin fatty acid ester or lecithin reacts with artificial gastric fluid (Japanese Patent No. 1 liquid) to form a gel. And found that a high strength gel was obtained.
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）ＬＭペクチン、デキストリン、及びポリグリセリン脂肪酸エステル又はレシチンを配合したことを特徴とする水性液体飲料。
（２）ポリグリセリン脂肪酸エステル又はレシチンの配合量がＬＭペクチン１質量部に対して０．０２５質量部以上である前記（１）の水性液体飲料。
（３）ポリグリセリン脂肪酸エステルがデカグリセリンモノオレイン酸エステルである前記（１）又は（２）の水性液体飲料。
（４）レシチンが精製大豆レシチンである前記（１）又は（２）の水性液体飲料。
（５）ｐＨが３．５〜７．０である前記（１）〜（４）のいずれかの水性液体飲料。The aspect of this invention obtained by this knowledge is as follows.
(1) An aqueous liquid beverage comprising LM pectin, dextrin, and polyglycerin fatty acid ester or lecithin.
(2) The aqueous liquid drink of said (1) whose compounding quantity of polyglycerin fatty acid ester or a lecithin is 0.025 mass part or more with respect to 1 mass part of LM pectin.
(3) The aqueous liquid drink according to the above (1) or (2), wherein the polyglycerin fatty acid ester is decaglycerin monooleate.
(4) The aqueous liquid beverage according to the above (1) or (2), wherein the lecithin is purified soybean lecithin.
(5) The aqueous liquid beverage according to any one of the above (1) to (4), which has a pH of 3.5 to 7.0.
本発明により、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と考えられる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, it has become possible to provide an aqueous liquid beverage which is considered to be capable of maintaining a state where hunger has been eliminated for a long time because gelation is caused by reaction with gastric acid and the gel strength is high.
「ペクチン」とはα−１，４−結合したポリガラクツロン酸が主成分の水溶性多糖類であり、リンゴや柑橘類から抽出される。本発明のペクチンは、リンゴ由来、柑橘類由来の何れのものであってもよいが、ペクチンの構成糖であってフリーの酸若しくはメチルエステルとして存在するガラクツロン酸がメチルエステルであるものの比率が５０％未満の「ＬＭペクチン」であることが必要である。因みに、メチルエステルの比率が５０％以上のペクチンをＨＭペクチンというが、酸性域では可溶性固形分が５５％以上でないとゲル化しないため、本発明には適さない。 "Pectin" is a water-soluble polysaccharide whose main component is α-1,4-linked polygalacturonic acid, which is extracted from apples and citrus fruits. The pectin of the present invention may be either apple-derived or citrus-derived, but it is a constituent sugar of pectin and the proportion of 50% of galecturonic acid present as free acid or methyl ester is methyl ester It is necessary to be less than "LM pectin". Incidentally, pectin having a methyl ester ratio of 50% or more is referred to as HM pectin, but it is not suitable for the present invention because it does not gel in the acidic range unless the soluble solid content is 55% or more.
ＬＭペクチンの配合量は、水性液体飲料中０．０１〜１０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、０．１〜３．５質量％がより好ましい。 The blending amount of the LM pectin is 0.01 to 10% by mass in the aqueous liquid beverage, and 0.1 to 3.5% by mass is more preferable from the viewpoint of the doseability and the strength of the gel in the stomach.
「デキストリン」は、デンプンを酸や酵素で加水分解して製造され、数個のブドウ糖が結合したものである。本発明では、通常のデキストリンの他に難消化性デキストリンを用いることもできる。難消化性デキストリンは、人の消化酵素で加水分解されない難消化性、難吸収性の低カロリー水溶性食物繊維である。 "Dextrin" is produced by hydrolysis of starch with acid or enzyme and is a combination of several glucoses. In the present invention, indigestible dextrin can also be used in addition to ordinary dextrin. Indigestible dextrin is a nondigestible, poorly absorbed, low-calorie, soluble dietary fiber that is not hydrolyzed by human digestive enzymes.
デキストリンの配合量は、ＬＭペクチン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 amount of dextrin is 0.1 to 300 parts by mass, preferably 1 to 100 parts by mass with respect to 1 part by mass of LM pectin.
「ポリグリセリン脂肪酸エステル」としては、デカグリセリンモノミリスチン酸エステル、ヘキサグリセリンモノミリスチン酸エステル、デカグリセリンモノラウリン酸エステル、ヘキサグリセリンモノラウリン酸エステル、デカグリセリンモノステアリン酸エステル、ヘキサグリセリンモノステアリン酸エステル、デカグリセンモノカプリル酸エステル、デカグリセリンモノオレイン酸エステル、ヘキサグリセリンモノオレイン酸エステル、デカグリセリンモノリノレン酸エステル等が好ましく、これらを1種又は２種以上配合することができる。その中でもデカグリセリンモノミリスチン酸エステル、デカグリセリンモノステアリン酸エステル、デカグリセリンモノオレイン酸エステルが特に好ましい。 Examples of “polyglycerin fatty acid ester” include decaglycerin monomyristic acid ester, hexaglycerin monomyristic acid ester, decaglycerin monolaurate, hexaglycerin monolaurate, decaglycerin monostearate, hexaglycerin monostearate, deca Glycene monocaprylic acid ester, decaglycerin monooleic acid ester, hexaglycerin monooleic acid ester, decaglycerin monolinolenic acid ester and the like are preferable, and one or more of these can be blended. Among them, decaglycerin monomyristic acid ester, decaglycerin monostearic acid ester and decaglycerin monooleic acid ester are particularly preferable.
「レシチン」としては、精製大豆レシチン、水素添加大豆レシチン、水素添加酵素分解大豆レシチン、水素添加精製大豆レシチンが挙げられ、精製大豆レシチンが好ましい。 As "lecithin", purified soybean lecithin, hydrogenated soybean lecithin, hydrogenated enzyme-decomposed soybean lecithin, hydrogenated hydrogenated soybean lecithin are mentioned, and purified soybean lecithin is preferable.
ポリグリセリン脂肪酸エステル又はレシチンの配合量は、ＬＭペクチン１質量部に対して０.０２５〜５０質量部であり、０．０５〜５０質量部が好ましい。この配合割合において、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が長時間持続する水性液体飲料を提供することができる。 The compounding quantity of polyglycerin fatty acid ester or lecithin is 0.025-50 mass parts with respect to 1 mass part of LM pectin, and 0.05-50 mass parts is preferable. At this blending ratio, it reacts with gastric acid to gel, and since the gel strength is high, it is possible to provide an aqueous liquid beverage in which the fasting-free state lasts for a long time.
本発明の水性液体飲料のｐＨは、ＬＭペクチンがｐＨ３．５未満でゲル化することから、３．５〜７．０が好ましく、水性液体飲料の製造のし易さという点から、４．０〜７．０がより好ましい。 The pH of the aqueous liquid beverage of the present invention is preferably 3.5 to 7.0 since the LM pectin gels at a pH of less than 3.5, and the pH of the aqueous liquid beverage of the present invention is 4.0 from the viewpoint 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 maintain 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, if necessary.
また、その他の成分として、ビタミン類、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。 Further, as other components, vitamins, minerals, amino acids and salts thereof, crude drugs, crude drug extracts, caffeine, royal jelly and the like can be appropriately blended within the range that does not impair the effects of the present invention. Furthermore, if necessary, additives such as an antioxidant, a coloring agent, a flavor, a flavor, a preservative, a sweetener and the like can be appropriately blended within the range not impairing the effects of the present invention.
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, each component is weighed and dissolved in an appropriate amount of purified water, and then the pH is adjusted, and then the purified water is added to adjust the volume, and if necessary, it can be prepared by filtration and sterilization treatment.
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, medicines such as drinks, syrups and other quasi drugs, tea drinks, sports drinks, etc.
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。 EXAMPLES The present invention will be described in more detail by way of 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、ポリグリセリン脂肪酸エステル（デカグリセリンモノオレイン酸エステル；比較例３、実施例１，３〜６）、又はレシチン（精製大豆レシチン；比較例４、実施例２）を添加し溶解させて、塩酸・水酸化ナトリウムでｐＨを３．５（最終ｐＨ４．０の場合）、４．５（最終ｐＨ４．５、７．０の場合）に調整した。該溶液を８０℃に加温し、ＬＭペクチンを溶解させ、該溶液に更にデキストリン（比較例２，５，６、実施例１〜６）、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４．０、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１〜３に示す実施例１〜６並びに比較例１〜６の飲料を得た。[Examples and Comparative Examples]
Citric acid hydrate and sodium benzoate are added to purified water, and polyglycerin fatty acid ester (decaglycerin monooleate; Comparative Example 3, Examples 1 to 3), or lecithin (purified soya lecithin; Comparative Example 4, Example 2) is added and dissolved, and the pH is adjusted to 3.5 (for final pH 4.0) and 4.5 (for final pH 4.5 and 7.0) with hydrochloric acid / sodium hydroxide. Adjusted to The solution is heated to 80 ° C. to dissolve LM pectin, dextrin (Comparative Examples 2, 5, 6 and Examples 1 to 6) and purified water are further added to the solution to make the total volume 100 mL, sodium hydroxide The pH was adjusted to 4.0, 4.5 or 7.0. Each test solution was filled in a glass bottle and then sterilized to obtain beverages of Examples 1 to 6 and Comparative Examples 1 to 6 shown in Tables 1 to 3.
[試験例１] ゲル強度の測定
ゲル強度（破断強度）は下記の方法で測定した。Test Example 1 Measurement of Gel Strength The gel strength (breaking strength) was measured by the following method.
５０ｍＬビーカーに１２．５ｍＬの実施例１〜６並びに比較例１〜６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。室温で１時間放置後、レオメーターにてゲル強度（破断強度）を測定した。 Into a 50 mL beaker, put 12.5 mL of the samples of the beverages prepared in Examples 1 to 6 and Comparative Examples 1 to 6 and place 12.5 mL of JP 1 solution (Japanese Pharmacopoeia Disintegration Test Method 1) along the wall surface. Gently dripped. JP 1 solution is an acidic solution (pH: 1.2) corresponding to gastric juice. After leaving at room temperature for 1 hour, gel strength (breaking strength) was measured with a rheometer.
使用機器：ＦＵＤＯＨ
レオメーター（レオテック製 型式：ＲＴ−２１００ＮＪ−ＣＷ)
使用アダプタ：粘弾性太丸棒φ２０ｍｍ
試験モード：破断試験
測定レンジ：２０Ｎ
テーブル速度：１ｃｍ／ｍｉｎ
３回の測定結果の平均値を表４〜６に示す。Equipment used: FUDOH
Rheometer (made by Leotec Model: RT-2100 NJ-CW)
Adapter used: Viscoelastic large round rod φ 20 mm
Test mode: Break test Measuring range: 20 N
Table speed: 1 cm / min
The average value of the measurement result of 3 times is shown to Tables 4-6.
実施例１及び２のようにＬＭペクチン、デキストリン及びポリグリセリン脂肪酸エステル（デカグリセリンモノオレイン酸エステル）又はレシチン（精製大豆レシチン）を同時配合することで、ＬＭペクチンのみを配合した比較例１に比し、ゲル強度（破断強度）が顕著に増加した。比較例２〜４のようにＬＭペクチンの他、デキストリン、ポリグリセリン脂肪酸エステル（デカグリセリンモノオレイン酸エステル）及びレシチン（精製大豆レシチン）の何れかのみを配合した場合には比較例１に比し、ゲル強度の上昇は認められなかった。 As in Examples 1 and 2, by simultaneously blending LM pectin, dextrin and polyglycerin fatty acid ester (decaglycerin monooleate) or lecithin (refined soy lecithin), the ratio is set to Comparative Example 1 in which only LM pectin is blended. And the gel strength (breaking strength) was significantly increased. When only any one of dextrin, polyglycerin fatty acid ester (decaglycerin monooleate) and lecithin (purified soybean lecithin) is blended in addition to LM pectin as in Comparative Examples 2 to 4, it is compared with Comparative Example 1. There was no increase in gel strength.
実施例３及び４のようにポリグリセリン脂肪酸エステル（デカグリセリンモノオレイン酸エステル）とデキストリンを配合しｐＨ４．０〜７．０とすることで比較例５及び６に比し、ゲル強度（破断強度）が顕著に増加した。 As compared with Comparative Examples 5 and 6, by blending polyglycerin fatty acid ester (decaglycerin monooleate) and dextrin as in Examples 3 and 4 to make the pH 4.0 to 7.0, the gel strength (breaking strength) ) Significantly increased.
実施例５及び６のようにＬＭペクチン１質量部に対して、ポリグリセリン脂肪酸エステル（デカグリセリンモノオレイン酸エステル）を０．０２５質量部以上、デキストリンと同時配合することで比較例１に比し、ゲル強度（破断強度）が顕著に増加した。 Compared with Comparative Example 1 by simultaneously blending 0.025 parts by mass or more of polyglycerin fatty acid ester (decaglycerin monooleate) with 1 part by mass of LM pectin as in Examples 5 and 6, , Gel strength (breaking strength) significantly increased.
本発明により、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水性液体飲料を提供することが可能となった。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。 According to the present invention, it has become possible to provide an aqueous liquid beverage capable of maintaining a state where hunger has been eliminated for a long time because gelation is caused by reaction with gastric acid and the gel strength is high. Therefore, development of these industries is expected by providing the present invention as a medicine, quasi-drug and food intended for a diet for preventing obesity.
Claims (3)
ＬＭペクチンの配合量が０．０１〜１０質量％であり、
デキストリンの配合量がＬＭペクチン１質量部に対して０．１〜３００質量部であり、
ポリグリセリン脂肪酸エステル又はレシチンの配合量がＬＭペクチン１質量部に対して０．０２５〜５０質量部であり、かつ、
ｐＨが３．５〜７．０である、
ことを特徴とする水性液体飲料。 It is an aqueous liquid beverage which is gelled when a volume of 12.5 mL of the Japanese Pharmacopoeia 1 drop is dropped to a volume of 12.5 mL, and which contains LM pectin, dextrin, and polyglycerin fatty acid ester or lecithin ,
The blending amount of LM pectin is 0.01 to 10% by mass,
The blending amount of dextrin is 0.1 to 300 parts by mass with respect to 1 part by mass of LM pectin,
The blending amount of polyglycerin fatty acid ester or lecithin is 0.025 to 50 parts by mass with respect to 1 part by mass of LM pectin, and
pH is 3.5 to 7.0,
An aqueous liquid beverage characterized by
The aqueous liquid beverage according to claim 1, wherein the lecithin is purified soy lecithin.
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