JP7167480B2 - oral liquid composition - Google Patents

Description

The present invention relates to an oral liquid composition containing liver hydrolyzate and animal or vegetable milk.

Liver hydrolyzate is a hydrolyzate of bovine or porcine liver, and is known to improve liver function and promote metabolism of acetaldehyde in the body when alcohol is ingested. Therefore, liver hydrolyzate is used in medicines, nutritional supplements (supplements), food and beverages, etc. for the purpose of preventing or alleviating hangovers, improving nutrition, improving anemia, and improving rough skin. Products containing 50 mg to 300 mg are known.

However, when a liver hydrolyzate is blended into an oral liquid composition, foams derived from the liver hydrolyzate form, which causes problems such as a decrease in efficiency during production and overflow and blowing out during transportation of the final product. Furthermore, there is a problem that the appearance is poor and the mouthfeel is not good when poured into a container for drinking. In addition, there is a concern that carbonated beverages may boil over when unsealed.

In order to deal with such problems, conventionally, antifoaming agents using food emulsifiers and silicone resin antifoaming agents have been used, and various antifoaming agents and methods for suppressing foaming have been investigated. For example, an antifoaming agent containing polyglycerol fatty acid ester as an active ingredient (Patent Document 1), a foam suppressing agent characterized by containing citric acid monoglyceride and polyglycerol fatty acid ester having an HLB value of 10 to 16 (Patent Document 2) Food defoaming agents composed of at least one selected from the group consisting of propylene glycol fatty acid esters, glycerin fatty acid esters and polyglycerin fatty acid esters, and polyoxyethylene sorbitan fatty acid esters (Patent Document 3) are known. It is
On the other hand, the addition of antifoaming agents is not preferable from the viewpoint of cost, and additives such as antifoaming agents tend to be unfavorable due to the growing health consciousness.

JP-A-9-224620 Japanese Patent Application Laid-Open No. 2008-119588 JP 2016-36339 A

An object of the present invention is to provide an oral liquid composition containing a liver hydrolyzate and having suppressed foaming.

The present inventors have made intensive studies to solve the above problems, and as a result, found that the inclusion of animal milk and/or vegetable milk in an oral liquid composition containing a liver hydrolyzate can suppress foaming. , have completed the present invention.

That is, the present invention
(1) A) 0.02% by mass or more of a liver hydrolyzate relative to the total amount of the oral liquid composition, and B) containing at least one selected from (b1) animal milk and (b2) vegetable milk,

(Non-fat milk solid content + vegetable non-milk non-fat solid content) / (milk fat content + vegetable milk fat content) ≤ 54, pH 2.5 to 6 .5 oral liquid compositions;
(2) (b1) animal milk is milk, raw milk, fermented milk, non-fat milk, whole milk powder, skimmed milk powder, creaming powder, fresh cream, whipped cream, concentrated milk, skimmed concentrated milk, sugar-free condensed milk, sweetened condensed milk , Buttermilk powder, sweetened milk powder, infant formula, and the oral liquid composition according to (1), which is at least one selected from the group consisting of lactic acid beverages,
(3) (b2) The oral liquid composition according to (1), wherein the vegetable milk is at least one selected from the group consisting of almond milk, rice milk, coconut milk and soy milk;
(4) food and drink using the oral liquid composition according to (1) to (3),
(5) A method for suppressing foaming of liver hydrolyzate,
A method of preparing an oral liquid composition containing animal milk or vegetable milk and having a pH of 2.5 to 6.5;
is.

In the oral liquid composition of the present invention, by adding animal milk or vegetable milk to the oral liquid composition containing liver hydrolyzate, foaming of the oral liquid composition is suppressed, and production efficiency is improved. It prevents the deterioration and improves marketability such as appearance and mouthfeel when eating and drinking.

The oral liquid composition of the present invention comprises A) a liver hydrolyzate of 0.02% by mass or more relative to the total amount of the oral liquid composition, and B) (b1) non-fat milk solids content is milk fat content Animal milk that is 54 parts by mass or less per 1 part by mass, or (b2) plant milk with a non-fat solids content of 54 parts by mass or less per 1 part by mass of vegetable milk fat content It is an oral liquid composition, characterized in that it contains sex milk and has a pH of 2.5-6.5.

In general, non-fat milk solids, milk fat, and milk solids refer to those derived from animal milk, and the same applies in this specification. For those derived from vegetable milk, non-fat vegetable milk solids, vegetable milk fat, and vegetable milk solids were used.
Hereinafter, in some cases, a mixture of non-fat solids of animal milk and non-fat vegetable milk solids is mixed with non-fat solids, a mixture of milk fat and vegetable milk fat is mixed A mixture of milk solids and vegetable milk solids is also referred to as mixed solids.

The liver hydrolyzate in the present invention is obtained by adding a digestive enzyme to the liver of a mammal such as a cow or a pig and hydrolyzing it. Examples thereof include Hi, a porcine liver decomposition product manufactured by Nihon Yakuhin Co., Ltd., and are not particularly limited as long as they can be used for oral liquid compositions.

The liver hydrolyzate content in the present invention is not particularly limited as long as it is an amount that causes foaming, for example, 0.02% by mass or more, preferably 0.05% by mass or more, relative to the total amount of the oral liquid composition. be. Moreover, when the content of the liver hydrolyzate exceeds 10% by mass, it is preferably 10% by mass or less relative to the total amount of the oral liquid composition in terms of the unfavorable flavor of the oral liquid composition.

The animal milk used in the present invention is not particularly limited. Examples include milk powder, sweetened milk powder, prepared milk powder, and lactic acid bacteria beverages, preferably milk, raw milk, fermented milk, whole milk powder, and creaming powder. Fermented milk includes sterilized fermented milk and raw materials mainly composed of fermented milk. Animal milk can use a commercial item. Specifically, the milk includes Morinaga Milk from Morinaga Milk Industry Co., Ltd., Megmilk Snow Brand Milk from Megmilk Snow Brand Co., Ltd., Meiji Oishii Milk Co., Ltd., Meiji Hokkaido Milk Co., Ltd., Organic Milk from Takanashi Milk Products Co., Ltd., and Hokkaido 3.7. Milk, Yotsuba Milk from Yotsuba Milk Products Co., Ltd., etc. can be used. As fermented milk or raw materials mainly composed of fermented milk, Morinaga Yope from Morinaga Milk Industry Co., Ltd., Meiji Merry Soft from Meiji Co., etc. can be used. As non-fat milk, Takanashi Oishii non-fat milk from Takanashi Milk Industry Co., Ltd., Oishii non-fat milk from Morinaga Milk Industry Co., Ltd., Shinshu Oishii non-fat milk from Kyodo Dairy Co., Ltd., and the like can be used. As whole milk powder, Morinaga whole milk powder from Morinaga Milk Industry Co., Ltd., Yotsuba Hokkaido whole milk powder from Yotsuba Milk Industry Co., Ltd., and the like can be used. As the creaming powder, Creep available from Morinaga Milk Industry Co., Ltd., Mareem available from Ajinomoto AGF Co., Ltd., and the like can be used. As fresh cream, Yotsuba pure fresh cream from Yotsuba Nyugyo Co., Ltd., pure fresh cream from Takanashi Nyugyo Co., Ltd., and the like can be used. As the whipped cream, fresh cream from Morinaga Milk Industry Co., Ltd., whipped cream from Megmilk Snow Brand Co., Ltd., Hokkaido fresh cream, and Meiji fresh cream from Meiji Co., Ltd. can be used.

The vegetable milk used in the present invention is not particularly limited, and examples thereof include almond milk, rice milk, coconut milk, soy milk and the like, preferably almond milk, rice milk and coconut milk. Vegetable milk can use a commercial item. Specifically, as the almond milk, Almond Breeze from Blue Diamond Growers Co., Ltd., Rich Almond Milk from Tsukuba Dairy Products Co., Ltd., Almond Effect from Ezaki Glico Co., Ltd., and the like can be used. Rice milk available from Fukumitsuya Co., Ltd., rice milk from the National Federation of Agricultural Cooperative Associations, and rice milk Dassai from Asahi Shuzo Co., Ltd. can be used. As the coconut milk, Chaoko Coconut Milk available from Allied Corporation, Coconut Milk available from Yamamori Co., Ltd., Coconut Milk available from Tomato Corporation, and the like can be used. As the soymilk, Oishii unadjusted soymilk available from Kikkoman Corporation, organic soymilk available from Sujata Meiraku Co., Ltd., and organic unadjusted soymilk available from Marsanai Co., Ltd. can be used.

The animal milk or vegetable milk may be used alone or in combination of two or more. The content of animal milk or vegetable milk (the total content thereof in the case of a mixture) is 0.01 to 99.3% by mass, preferably 0.01 to 64%, based on the total amount of the oral liquid composition. 0.1 to 1500 parts by mass, preferably 0.1 to 1000 parts by mass per 1 part by mass of liver hydrolyzate.

The milk solids of animal milk and the solids of vegetable milk in the oral liquid composition in the present invention are obtained by removing water from animal milk or vegetable milk. is the residue after drying to reach . The milk fat content of animal milk and the vegetable milk fat content are measured by the "Reese-Gottlieb method". The non-fat milk solids of animal milk is obtained by subtracting the milk fat content from the milk solids of the above-mentioned animal milk, and the non-fat solids of vegetable milk is the vegetable milk fat from the above-mentioned vegetable milk solids. minus the minute. Even if it is a mixture of animal milk and vegetable milk, the mixed solid content is the residue after weighing the sample in an evaporating dish or the like and drying it until it reaches a constant weight. The mixed non-fat solids content can be obtained by subtracting the mixed fat content from the mixed solids content. The non-fat milk solids and milk fat content of animal milk, and the non-fat solids and fat content of vegetable milk are derived from the above-mentioned animal milk and vegetable milk, and may include those added separately. good.

From the viewpoint of foaming suppression effect, the content of animal milk or vegetable milk (the total content thereof if it is a mixture) is the non-fat milk solids content of animal milk or non-fat solids of vegetable milk is 54 parts by mass or less per 1 part by mass of the milk fat or vegetable milk fat content (if it is a mixture, the mixed non-fat solid content is 54 parts by mass per 1 part by mass of the mixed fat parts by mass or less), preferably 50 parts by mass or less, more preferably 25 parts by mass or less, and still more preferably 0.1 parts by mass or more and 15 parts by mass or less.
That is, the content of animal milk or vegetable milk is one that fits the following formula.
(Non-fat milk solids content + non-fat milk solids content) / (milk fat content + vegetable milk fat content) ≤ 54, preferably (non-fat milk solids content + non-fat vegetable milk solid content) / (milk fat content + vegetable milk fat content) ≤ 50, more preferably (non-fat milk solid content + vegetable non-fat solid content amount) / (milk fat content + vegetable milk fat content) ≤ 25, more preferably 0.1 ≤ (non-fat milk solids content + vegetable milk non-fat solids content) / (milk fat content + vegetable milk fat content) ≤ 25. In addition, (non-fat milk solids content + vegetable milk non-fat solids content) / (milk fat content + vegetable milk fat content) is the non-fat milk solids content and vegetable milk It is the sum of the non-fat solids content divided by the sum of the milk fat content and the vegetable milk fat content.
B) When at least one selected from (b1) animal milk and (b2) vegetable milk is (b1) animal milk only, non-fat milk solids content/milk fat content ≤ 54 , preferably non-fat milk solids content / milk fat content ≤ 50, more preferably non-fat milk solids content / milk fat content ≤ 25, more preferably 0.1 ≤ non-fat milk Solids content/milk fat content ≤ 25.
B) When at least one selected from (b1) animal milk and (b2) vegetable milk is only (b2) vegetable milk, vegetable milk non-fat solid content / vegetable milk fat content The content is ≦54, preferably vegetable milk non-fat solid content/vegetable milk fat content ≦50, more preferably vegetable milk non-fat solid content/vegetable milk fat content ≦ 25, more preferably 0.1≦non-fat vegetable milk solid content/vegetable milk fat content≦25.

The pH of the oral liquid composition of the present invention is, for example, pH 2.5-6.5. From the viewpoint of suppressing foaming, a low pH is preferred, and a pH of 2.5 to 5.5 is more preferred. Commonly used pH adjusters can be used as pH adjusters, such as citric acid, malic acid, tartaric acid, succinic acid, lactic acid, acetic acid, maleic acid, gluconic acid, aspartic acid, adipic acid, and glutamic acid. , organic acids such as fumaric acid and salts thereof, inorganic acids such as hydrochloric acid, inorganic bases such as sodium hydroxide, etc., preferably citric acid, malic acid and salts thereof.

The oral liquid composition in the present invention is not particularly limited as long as it can be taken internally. Specifically, for example, in addition to pharmaceuticals and quasi-drugs such as oral liquids and drinks, various beverages such as nutritional functional foods and foods for specified health uses, carbonated beverages, sports and health functional beverages, milk beverages, Examples include various beverages in the food and beverage area, such as tea beverages, coffee beverages, and fruit/vegetable beverages.

The food or drink that uses the oral liquid composition of the present invention is not limited as long as it is a food or drink that uses a liquid during the process, and examples thereof include ice cream, gummy, candy, and jelly. The composition can also be formulated into beverages. Food and drink can also be produced using the method for preparing an oral liquid composition of the present invention.

The oral liquid composition of the present invention contains other ingredients such as curcumin and lactic acid bacteria, vitamins, minerals, amino acids or salts thereof, turmeric extract, etc., as long as the effects of the present invention are not impaired. Plant extracts, spice extracts and the like can be contained as appropriate.
Furthermore, the oral liquid composition of the present invention may contain antioxidants, coloring agents, flavoring agents, corrigents, surfactants, thickeners, stabilizers, preservatives, and sweeteners, as long as they do not impair the effects of the present invention. , an acidulant, etc., can be added as appropriate.

The oral liquid composition of the present invention can be produced by a conventional method, and the method is not particularly limited. Usually, each component is weighed, dissolved in an appropriate amount of purified water, stirred, then the pH is adjusted, purified water is added to adjust the volume, and if necessary, filtration and sterilization are performed. Preferably, all or part of the raw material is sterilized at 90 to 130°C for 1 second to 5 minutes, and further cooled to about 10 to 40°C. A normal sterilizer may be used for sterilization, and for example, a plate sterilizer, a tubular sterilizer, a jacketed tank, or the like can be used. For cooling, an ordinary cooler may be used, for example, a heat exchange plate, a tubular cooler, a jacketed tank, or the like can be used.

EXAMPLES The present invention will be described in more detail below with reference to Examples and the like, but the present invention is not limited to these Examples and the like.
(Examples 1-1 to 12, Comparative Examples 1-1 to 3)
Preparation of oral liquid composition:
Oral liquid compositions were prepared according to the formulations shown in Tables 1 to 8 below and the following method. First, the liver hydrolyzate was added to about 10% of the total amount of purified water and sufficiently stirred. Next, after adding animal milk or vegetable milk (Examples 1-1 to 8, Comparative Example 3), purified water was added to make 100 ml, pH was adjusted with citric acid or sodium citrate, and oral A liquid composition was obtained. Oral liquid compositions containing no animal milk or vegetable milk were used as controls (Controlol) (Comparative Examples 1-1 to 2-4).

About these oral liquid compositions, a screw tube (manufactured by Maruem Co., Ltd., capacity: 110 ml, barrel diameter: 40 mm, total length: 120 mm) is filled with 50 ml, and after closing the lid, a shaker (STRONG Shaker SR-2DW) was used to shake at a shaking speed of 300 r/min for 10 minutes. After standing still for 30 seconds after stopping the shaking, the height from the liquid surface to the top of the foam was measured with a ruler and defined as the foaming height (H). In addition, the foaming height of an oral liquid composition containing liver hydrolyzate and not containing animal milk or vegetable milk (H _{liver hydrolyzate} ) is used as a standard (control), and animal milk or vegetable milk was calculated as ΔH. For example, the foaming difference ΔH of Example 1-1 is as follows.
ΔH (Example 1-1) = H _{(Comparative Example 1-1)} -H _{(Example 1-1)}

The milk solids content of animal milk and the milk solids content of vegetable milk were determined as the residue after weighing the sample into an evaporating dish and drying to constant weight. The milk fat content of animal milk and the vegetable milk fat content were measured by the "Rese-Gottlieb method". The non-fat milk solids content of the animal milk was determined by subtracting the milk fat content from the milk solids content of the animal milk described above. The non-fat vegetable milk solid content was determined by subtracting the vegetable milk fat content from the vegetable milk solid content described above.

It was confirmed that the lower the pH, the higher the foaming height.

In Examples 1-1 to 1-8, Comparative Examples 1-1 to 1-8 with corresponding numbers were used as controls. In Examples 1-1 to 1-8, an effect of suppressing foaming was confirmed.

The foaming height increased in proportion to the liver hydrolyzate content.

In Examples 2-2 to 2-4, Comparative Examples 2-2 to 2-4 with corresponding numbers were used as controls. In Examples 2-2 to 2-4, an effect of suppressing foaming was confirmed.

Examples 2-4a1 to 2-4a6 used Comparative Example 2-4 as a control. In Examples 2-4a1 to 2-4a6, an effect of suppressing foaming was confirmed.

Examples 2-4a7 to 2-4a12 used Comparative Example 2-4 as a control. In Examples 2-4a7 to 2-4a12, an effect of suppressing foaming was confirmed.

In Examples 3 to 8 and Comparative Example 3, Comparative Example 2-4 was used as a control. Comparative Example 3 had no foaming suppressing effect, but Examples 3 to 8 were confirmed to have a foaming suppressing effect.

Comparative Examples 2-4 were used as controls in Examples 9-12. In Examples 9 to 12, the effect of suppressing foaming was confirmed.

(Examples 13 to 15)
Preparation of oral liquid composition:
The ingredients listed in Table 9 below were dissolved in 70% of the total amount of water and thoroughly stirred. Next, purified water was used to adjust the total volume to 100 ml, and the pH was adjusted to 3.7 with citric acid to obtain an oral liquid composition.

Examples 13-15 provided oral liquid compositions with reduced foaming.

INDUSTRIAL APPLICABILITY According to the present invention, an oral liquid composition containing a liver hydrolyzate and having suppressed foaming can be provided. Therefore, an oral liquid composition containing a liver hydrolyzate that has a high production efficiency and a good texture and appearance as a final product. can provide.

Claims (5)

(1) A) 0.02% by mass or more and 0.15% by mass or less of liver hydrolyzate relative to the total amount of the oral liquid composition, and B) (b1) animal milk and (b2) vegetable milk contains at least one selected from
( Animal non-fat milk solids content + vegetable milk non-fat solids content) / ( animal milk fat content + vegetable milk fat content) ≤ 54
An oral liquid composition of pH 2.5-6.5, characterized in that (b1) Animal milk is milk, raw milk, fermented milk, non-fat milk, whole milk powder, skimmed milk powder, creaming powder, fresh cream, whipped cream, concentrated milk, skimmed concentrated milk, unsweetened condensed milk, sweetened condensed milk, buttermilk The oral liquid composition according to claim 1, which is at least one selected from the group consisting of powder, sweetened milk powder, infant formula, and lactic acid beverage. (b2) The oral liquid composition according to claim 1, wherein the vegetable milk is at least one selected from the group consisting of almond milk, rice milk, coconut milk and soy milk. Food and drink using the oral liquid composition according to any one of claims 1 to 3. A method for suppressing foaming of a liver hydrolyzate, comprising:
Contains animal milk or vegetable milk, and (content of non-fat animal milk solids + content of non-fat vegetable milk solids) / (content of animal milk fat + vegetable milk fat) content)≦54, and a method for preparing an oral liquid composition having a pH of 2.5 to 6.5.