JP7243157B2 - Carbonated drink - Google Patents

Description

INDUSTRIAL APPLICABILITY The present invention relates to aqueous carbonated beverages, and can be used in fields such as pharmaceuticals, quasi-drugs and foods.

Obesity is a serious social problem leading to metabolic syndrome. As an effective means for preventing obesity, there is a diet that restricts the amount of food intake. Therefore, in order to eliminate the feeling of hunger, a hunger alleviating agent containing a flavor or a flavoring compound as a main ingredient (see Patent Document 1), a cereal food (see Patent Document 2), an edible phosphorous protein and a metal carbonate (Patent Reference 3), etc. are provided.

As one method for alleviating such feelings of hunger, a method has been reported in which agar is used to improve the gel strength of the 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 the hard gel, it is difficult to say that it is highly practical. A method using a gastric raft composition containing a gelling agent has also been reported (see Patent Document 5), but since the gel has low strength and is easily digested by gastric peristalsis, it suppresses hunger for a long time. It has not reached

Also reported is a method using a gastric raft composition containing a gas-generating substance capable of generating non-toxic gas when contacted with aqueous acid (see Patent Document 6). This has the property of floating in the stomach under the influence of the generated gas, and is difficult to digest due to the peristalsis of the stomach. there were.

In contrast to these techniques, the present inventors used an acidic gelling agent to make a normal aqueous carbonated drink before drinking, but after drinking, it reacted with gastric acid in the stomach and gelled and floated in the stomach. We have invented an aqueous carbonated drink (see Patent Document 7) that has the property of staying full and filling.

JP 2008-7427 A JP-A-2007-53929 JP 2010-94085 A JP 2008-110923 A Japanese Patent Publication No. 2009-530254 Japanese translation of PCT publication No. 2005-507409 Patent No. 5748114

The object of the present invention is to provide a normal aqueous carbonated beverage before drinking, but after drinking, it reacts with gastric acid in the stomach and gels, stays floating in the stomach, and gives a feeling of fullness more than conventional products. To provide an aqueous carbonated beverage having a property of obtaining a satiating effect.

The inventors of the present invention have made intensive studies to solve the above problems, and found that the beverage contains 0.01 w/v% or more LM pectin and has a pH of 1.5 part by volume per 1.85 part by volume of the beverage. Aqueous carbonated beverages with a volume expansion rate of 175% or more when incubated at 37 ° C. for 10 minutes after being mixed with the hydrochloric acid / sodium chloride buffer solution in 2 are normal liquids before drinking, but after drinking It has been found that it has the property of reacting with gastric acid in the stomach to form a gel, staying floating in the stomach and keeping the stomach full for a long time.

The aspects of the present invention obtained from such findings are as follows.
(1) The beverage contains 0.1 w/v% or more LM pectin, and after mixing 1.85 parts by volume of the beverage with 0.5 parts by volume of a hydrochloric acid/sodium chloride buffer solution of pH 1.2, at 37 ° C. An aqueous carbonated beverage characterized by having a volume expansion rate of 175% or more when incubated for 10 minutes, a pH of 2.5 to 7.0, and LM pectin dissolved without gelation.
(2) The carbonated water-based beverage according to (1), which contains at least one selected from the group consisting of gelatin, arginine and salts of arginine.
(3) LM pectin of 0.01 w/v% or more in the beverage, and at least one selected from the group consisting of gelatin, arginine, and salts of arginine, having a pH of 2.5 to 7.0, and containing LM An aqueous carbonated beverage, characterized in that pectin is dissolved without gelling.
(4) The aqueous carbonated beverage according to (2) or (3), wherein the gelatin content in the beverage is 0.0001 to 0.5 w/v%.
(5) The aqueous carbonated beverage according to (2) or (3), wherein the content of arginine or arginine salt in the beverage is 0.0001 to 3 w/v%.

According to the present invention, after drinking, the water-based beverage reacts with gastric acid in the stomach to form a gel, and the gel stays floating in the stomach, giving a feeling of fullness and keeping the stomach longer than conventional products. of carbonated beverages.

“Pectin” is a water-soluble polysaccharide whose main component is α-1,4-linked polygalacturonic acid, and is extracted from apples and citrus fruits. The pectin of the present invention may be derived from either apples or citrus fruits, but the ratio of galacturonic acid, which is a constituent sugar of pectin and exists as a free acid or methyl ester, is methyl ester is 50%. It is necessary to have less than "LM pectin". Incidentally, pectin having a methyl ester ratio of 50% or more is called HM pectin, but it does not gel in an acidic range and is not suitable for the present invention.

The content of LM pectin in the beverage is 0.01 w/v% or more, preferably 0.025 to 5 w/v% from the viewpoint of gel strength and ingestibility, and 0.025 to 5 w/v% from the viewpoint of high expansion rate. 25-2 w/v % is more preferred, and 0.3-1 w/v % is most particularly preferred.

According to the invention, the volume of the beverage can be measured in the usual way. For example, a beverage is put into a graduated cylinder or a beaker with a scale marked in advance, and the volume is read from the liquid surface and the position of the scale. Further, a volume expansion rate of 175% or more solves the problem. %. In addition, when it exceeds 500%, it is not suitable for drinking because the feeling of fullness is strong and it becomes difficult to drink the whole amount.

"Gelatin" is a product obtained by pretreating water-insoluble collagen and then solubilizing it by thermal hydrolysis. It is widely used in foods such as a gelling agent for jelly and the like, and a thickening and stabilizing agent for yogurt. Gelatin with different physical properties can be obtained depending on the origin of collagen (pork skin, cow skin, cow bone) and the pretreatment method (acid treatment, alkali treatment). (APH-100, APH-150, APH-200, APH-250, GBH-100, GBH-150, GBH-200, GBH-250, #100, #150, #200, #250 manufactured by Nitta Gelatin Co., Ltd. , FGL-250TS, Nippi's AP-50, AP-100, BP-160, BP-230, FGS-100, FGS-230, KY30, Morinaga Confectionery's Cook Gelatin, Zerice's gelatin AU Alpha etc.) can also be used.

The gelatin content is not particularly limited, but is preferably 0.0001 to 0.5 w/v% in the beverage, and more preferably 0.001 to 0.2 w/v% in terms of gel strength and ease of administration. Preferably, 0.001 to 0.1 w/v% is particularly preferred.

“Arginine” is a basic amino acid, and is widely used in food products such as beverages and supplements as a nutritional ingredient with a nourishing and tonic effect. Arginine salts are not particularly limited, but are physiologically acceptable salts produced by reacting arginine with acids such as hydrochloric acid, phosphoric acid, citric acid, gluconic acid, succinic acid, acetic acid, tartaric acid, lactic acid, and phytic acid. can be used. Arginine or arginine salt is preferably arginine or arginine hydrochloride. The arginine or arginine salt used in the present invention may be used alone or in combination of two or more, and may be L-isomer, D-isomer, or a mixture thereof, and can be produced by a known method. Nakahara L-arginine, Kyowa Hakko Bio arginine, Access One L-arginine, Sanct L-arginine hydrochloride, Ajinomoto Healthy Supply L-arginine, etc.) can be used. can.

The content of arginine or arginine salt (when two or more of arginine or arginine salts are contained, the total content thereof) is not particularly limited, but is preferably 0.0001 to 3 w / v%, more preferably 0.001 to 1 w/v%, particularly preferably 0.005 to 1 w/v%, from the viewpoint of gel strength and ease of administration.

In the present invention, the term "aqueous carbonated beverage" refers to a beverage in which carbon dioxide gas is enclosed, and the beverage itself is not gelled. That is, LM pectin and gelatin according to the present invention are not gelled. Aqueous carbonated beverages are prepared by appropriately adjusting the pH, gas volume, sweetness, acidity, etc., and by dissolving or dispersing other ingredients in order to improve ingestibility. Note that dissolution is a phenomenon in which gas, liquid, and solid are mixed with a liquid to form a uniform liquid phase, and dispersion is a phenomenon in which a certain substance floats as fine particles in another medium.

The pH of the aqueous carbonated beverage is 2.5 to 7.0, preferably 3, because it is a normal aqueous carbonated beverage before drinking, but reacts with gastric acid in the stomach after drinking to form a gel. .0 to 6.5. Also, from the viewpoint of a large expansion coefficient, it is preferably from 2.0 to 6.5, more preferably from 2.5 to 5.5. In order to maintain the pH within the above range, a pH adjuster such as an organic acid may be blended as necessary.

The gas volume of carbon dioxide gas in the aqueous carbonated beverage of the present invention is not particularly limited, but is preferably 1.5 to 5.0 in that the volume expansion rate after incubation is large. Moreover, from the point of view of a higher expansion rate and the point of good mouthfeel as a beverage, the range of 2.0 to 4.0 is preferable. If the gas volume exceeds 5.0, the generated bubble-containing gel will burst and the expansion rate will decrease, which is not suitable for the present invention.

An aqueous carbonated drink can be manufactured by a conventionally well-known method. For example, each component is added to water, mixed, and dissolved to prepare a beverage stock solution. Then, after adjusting the pH and sterilizing by heating as necessary, after cooling, enclosing carbon dioxide gas so that the gas volume is within a predetermined range, filling the container, and sterilizing. can be manufactured by In addition, although there are a premix method and a postmix method as methods for producing an aqueous carbonated beverage, either method may be used in the present invention.

In addition, other ingredients such as vitamins, minerals, amino acids and their salts, crude drugs, crude drug extracts, caffeine, royal jelly, dextrin, etc., are added to the carbonated water-based beverage as appropriate within a range that does not impair the effects of the present invention. be able to. Furthermore, if necessary, additives such as antioxidants, coloring agents, flavoring agents, acidulants, corrigents, preservatives, sweeteners, etc. can be appropriately blended within limits that do not impair the effects of the present invention.

Organic acids such as citric acid and malic acid can be added as pH adjusters and acidulants. 0.75 w/v % or less is more preferred. If the content exceeds 1 w/v%, gelation will not occur when reacting with gastric acid, which is not preferable.

EXAMPLES The present invention will be described in more detail below with reference to examples, comparative examples and test examples.
(Examples and Comparative Examples)
Carbonated beverages were prepared according to the formulations shown in Tables 1 and 2 below and the following method. First, LM pectin was dissolved in about 10% of the total amount of purified water at 60°C to prepare an LM pectin concentrate. Separately, components other than LM pectin were added to about 10% of the total amount of water to prepare a base solution. Base solutions were pH adjusted with hydrochloric acid or sodium hydroxide. The total volume (185 ml) of the base solution and the LM pectin concentrate was mixed in a ratio that would be the prescribed amount to prepare a 25% volume of the total volume of the beverage stock solution, which was then sterilized at 80° C. for 25 minutes. Finally, carbonated water was added to this undiluted beverage to obtain a total carbonated beverage, which was filled in a 190 ml aluminum can.
Next, 50 ml of a pH 1.2 hydrochloric acid/sodium chloride buffer solution (Japanese Pharmacopoeia dissolution test first solution) was prepared in advance in a tall beaker of 500 ml or 1000 ml with a scale, and the comparison shown in Tables 1 and 2 was performed. 185 ml of the carbonated beverages of Examples 1 to 6 and Examples 1 to 9 were added to the above hydrochloric acid/sodium chloride buffer solution to prepare a mixed solution. The volume when the mixture was incubated at 37° C. for 10 minutes was read from the scale marked on the tall beaker, and shown in the table as an expansion rate according to the following formula.
Swelling rate (%) = (Volume (ml) when a mixture of 50 ml of pH 1.2 hydrochloric acid/sodium chloride buffer (Japanese Pharmacopoeia Dissolution Test 1st Fluid) and 185 ml of carbonated beverage was incubated at 37°C for 10 minutes - 50 (ml))/185 (ml) x 100
The gas volume was measured using GVA-500 or GVA-700 manufactured by Kyoto Electronics Industry Co., Ltd. Measurement of pH was carried out using HM-60G manufactured by Toa DKK Co., Ltd.

In Examples 1 to 9, the expansion rate was 175% or more.

(Test example)
For Comparative Examples 1 to 3 and Examples 1 and 2, 4 panelists took 185 mL of each carbonated drink, and the feeling of satiety was evaluated by the VAS (Visual Analogue Scale) method. As a result, it was confirmed that the feeling of satiety was improved in Examples 1 and 2 compared to Comparative Examples 1-3.

(Examples and Comparative Examples)
A carbonated drink was prepared according to the following method according to the formulation shown in Table 3 below. First, LM pectin was dissolved in about 10% of the total amount of purified water at 60°C to prepare an LM pectin concentrate. Separately, components other than LM pectin, gelatin and arginine were added to about 10% of the total amount of water to prepare a base solution. Base solutions were pH adjusted with hydrochloric acid or sodium hydroxide. When gelatin or arginine was added, it was separately dissolved in a small amount of hot water, added to the base solution, and the pH was adjusted with hydrochloric acid or sodium hydroxide. The base solution (when gelatin or arginine is used, the base solution containing gelatin or arginine) and the LM pectin concentrate are mixed together after the total amount (185 ml) and then mixed at the prescribed amount to make 25% of the total amount of the beverage. A stock solution was prepared and sterilized at 80°C for 25 minutes. Finally, carbonated water was added to this undiluted beverage to obtain a total amount of carbonated beverage, which was filled in a 190 ml aluminum can.
The volume was measured in the same manner as in Comparative Examples 1 to 6 and Examples 1 to 9 and shown in the table as an expansion coefficient.

Incorporation of gelatin or arginine increased the expansion rate.

A carbonated drink was prepared according to the following method according to the formulation shown in Table 4 below. First, a concentrated solution was prepared by dissolving sodium alginate or gellan gum in 60° C. purified water of about 10% of the total amount. Separately, components other than sodium alginate, gellan gum, gelatin and arginine were added to about 10% of the total amount of water to prepare a base solution. Base solutions were pH adjusted with hydrochloric acid or sodium hydroxide. When gelatin or arginine was added, it was separately dissolved in a small amount of hot water, added to the base solution, and the pH was adjusted with hydrochloric acid or sodium hydroxide. The base solution (when gelatin or arginine is used, the base solution containing gelatin or arginine) and the LM pectin concentrate are mixed together after the total amount (185 ml) and then mixed at the prescribed amount to make 25% of the total amount of the beverage. A stock solution was prepared and sterilized at 80°C for 25 minutes. Finally, carbonated water was added to this undiluted beverage to obtain a total amount of carbonated beverage, which was filled in a 190 ml aluminum can.
The volume was measured in the same manner as in Comparative Examples 1 to 6 and Examples 1 to 9 and shown in the table as an expansion coefficient.

In formulations containing sodium alginate or gellan gum instead of LM pectin, addition of gelatin or arginine did not increase the expansion rate.

Carbonated beverages were prepared according to the following methods according to the formulations shown in Tables 5 and 6 below. First, a concentrate was prepared by dissolving LM pectin in purified water at 60° C. of about 10% of the total amount. Separately, components other than LM pectin were added to about 10% of the total amount of water to prepare a base solution. Base solutions were pH adjusted with hydrochloric acid or sodium hydroxide. When an amino acid or a thickening agent was blended, it was separately dissolved in a small amount of hot water, added to the base solution, and the pH was adjusted with hydrochloric acid or sodium hydroxide. After mixing the total amount (185 ml) of the base solution (the base solution containing the amino acid and the thickener when blending the amino acid and the thickener) and the LM pectin concentrate at the ratio of the prescribed amount, the total amount is 25%. % amount of beverage stock solution was prepared and sterilized at 80° C. for 25 minutes. Finally, carbonated water was added to this undiluted beverage to obtain a total amount of carbonated beverage, which was filled in a 190 ml aluminum can. In addition, the formulations marked with "X" in the preparation availability in the table were gelled after the preparation of carbonated beverages, and were not suitable for evaluation.
For the formulations shown in Tables 5 and 6, the volumes were measured in the same manner as in Comparative Examples 1-6 and Examples 1-9, and the expansion ratios are shown in the tables.

Incorporation of arginine or gelatin increased the swelling rate more than formulations without arginine. Components other than arginine and gelatin (other amino acids, thickeners, etc.) did not have similar effects.

(Formulation example)
A carbonated drink was prepared according to the following method according to the formulation shown in Table 7 below. First, a concentrate was prepared by dissolving LM pectin in purified water at 60° C. of about 10% of the total amount. Separately, components other than LM pectin were added to about 10% of the total amount of water to prepare a base solution. Base solutions were pH adjusted with hydrochloric acid or sodium hydroxide. The total volume (185 ml) of the base solution and the LM pectin concentrate was mixed in a ratio that would be the prescribed amount to prepare a 25% volume of the total volume of the beverage stock solution, which was then sterilized at 80° C. for 25 minutes. Finally, carbonated water was added to this undiluted beverage to obtain a total amount of carbonated beverage, which was filled in a 190 ml aluminum can.
For the formulations shown in Table 7, the volumes were measured in the same manner as in Comparative Examples 1-6 and Examples 1-9, and are shown in the table as expansion coefficients.

In Formulation Examples 1 to 3, the expansion rate was large. In addition, as a result of evaluating the feeling of satiety of these formulation examples, it was confirmed that there was sufficient feeling of satiety.

According to the present invention, it is an ordinary aqueous carbonated beverage before drinking, but after drinking, it reacts with gastric acid in the stomach and gels, and it stays floating in the stomach and stays full. Beverages could be provided. Therefore, the development of these industries is expected by providing the present invention as diet-oriented drugs, quasi-drugs, and foods for obesity prevention.

Claims (1)

(A) 0.1 w/v% or more LM pectin in the beverage , and (B) (b-1) 0.0001 to 0.5 w/v% gelatin and (b-2) 0.001 to 1 w/v % arginine or at least one selected from the group consisting of salts thereof. An aqueous carbonated beverage characterized by having a volume expansion rate of 175% or more when incubated for 1 minute, having a pH of 2.5 to 7.0, and containing LM pectin dissolved without gelation.