JPH02249474A - Agent for drinking - Google Patents
Agent for drinkingInfo
- Publication number
- JPH02249474A JPH02249474A JP1069988A JP6998889A JPH02249474A JP H02249474 A JPH02249474 A JP H02249474A JP 1069988 A JP1069988 A JP 1069988A JP 6998889 A JP6998889 A JP 6998889A JP H02249474 A JPH02249474 A JP H02249474A
- Authority
- JP
- Japan
- Prior art keywords
- bacillus
- polyglutamic acid
- added
- beverage
- agent
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 230000035622 drinking Effects 0.000 title description 3
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 13
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 13
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 13
- 239000002253 acid Substances 0.000 claims abstract description 5
- 235000013361 beverage Nutrition 0.000 claims description 31
- 238000002360 preparation method Methods 0.000 claims description 2
- 108010020346 Polyglutamic Acid Proteins 0.000 abstract description 34
- 229920002643 polyglutamic acid Polymers 0.000 abstract description 21
- 241000194108 Bacillus licheniformis Species 0.000 abstract description 3
- 239000000835 fiber Substances 0.000 abstract description 2
- 235000019629 palatability Nutrition 0.000 abstract 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 15
- 229920000370 gamma-poly(glutamate) polymer Polymers 0.000 description 14
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 12
- 239000008187 granular material Substances 0.000 description 12
- 239000011734 sodium Substances 0.000 description 12
- 229910052708 sodium Inorganic materials 0.000 description 12
- 239000000843 powder Substances 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 7
- 235000013325 dietary fiber Nutrition 0.000 description 6
- 235000019441 ethanol Nutrition 0.000 description 6
- 108010011485 Aspartame Proteins 0.000 description 5
- 239000000605 aspartame Substances 0.000 description 5
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 5
- 229960003438 aspartame Drugs 0.000 description 5
- 235000010357 aspartame Nutrition 0.000 description 5
- 235000013557 nattō Nutrition 0.000 description 5
- 239000002244 precipitate Substances 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 239000000306 component Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000015203 fruit juice Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 229920000609 methyl cellulose Polymers 0.000 description 4
- 239000001923 methylcellulose Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 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
- 229920001308 poly(aminoacid) Polymers 0.000 description 3
- 238000001556 precipitation Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000011496 sports drink Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 2
- 229920000715 Mucilage Polymers 0.000 description 2
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical class [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000000853 adhesive Substances 0.000 description 2
- 229940024606 amino acid Drugs 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000013405 beer Nutrition 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- -1 citric acid Chemical class 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229960002989 glutamic acid Drugs 0.000 description 2
- 235000015122 lemonade Nutrition 0.000 description 2
- 239000000546 pharmaceutical excipient Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000007873 sieving Methods 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- FYELSNVLZVIGTI-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]-5-ethylpyrazol-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C=1C=NN(C=1CC)CC(=O)N1CC2=C(CC1)NN=N2 FYELSNVLZVIGTI-UHFFFAOYSA-N 0.000 description 1
- CONKBQPVFMXDOV-QHCPKHFHSA-N 6-[(5S)-5-[[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]methyl]-2-oxo-1,3-oxazolidin-3-yl]-3H-1,3-benzoxazol-2-one Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)C[C@H]1CN(C(O1)=O)C1=CC2=C(NC(O2)=O)C=C1 CONKBQPVFMXDOV-QHCPKHFHSA-N 0.000 description 1
- 241000193738 Bacillus anthracis Species 0.000 description 1
- 241000194107 Bacillus megaterium Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 229920002670 Fructan Polymers 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
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- BFNBIHQBYMNNAN-UHFFFAOYSA-N ammonium sulfate Chemical compound N.N.OS(O)(=O)=O BFNBIHQBYMNNAN-UHFFFAOYSA-N 0.000 description 1
- 229910052921 ammonium sulfate Inorganic materials 0.000 description 1
- 235000011130 ammonium sulphate Nutrition 0.000 description 1
- 229940065181 bacillus anthracis Drugs 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 229940052299 calcium chloride dihydrate Drugs 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 229910000365 copper sulfate Inorganic materials 0.000 description 1
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000000502 dialysis Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000007908 dry granulation Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 229940044631 ferric chloride hexahydrate Drugs 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 150000002484 inorganic compounds Chemical class 0.000 description 1
- 229910010272 inorganic material Inorganic materials 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- NQXWGWZJXJUMQB-UHFFFAOYSA-K iron trichloride hexahydrate Chemical compound O.O.O.O.O.O.[Cl-].Cl[Fe+]Cl NQXWGWZJXJUMQB-UHFFFAOYSA-K 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229940099596 manganese sulfate Drugs 0.000 description 1
- 239000011702 manganese sulphate Substances 0.000 description 1
- 235000007079 manganese sulphate Nutrition 0.000 description 1
- 239000012533 medium component Substances 0.000 description 1
- 239000013586 microbial product Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- LWIHDJKSTIGBAC-UHFFFAOYSA-K potassium phosphate Substances [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 1
- 229910000160 potassium phosphate Inorganic materials 0.000 description 1
- 235000011009 potassium phosphates Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000013517 stratification Methods 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000005550 wet granulation Methods 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Landscapes
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は食品業、製菓業に関する。[Detailed description of the invention] [Industrial application field] The present invention relates to the food industry and the confectionery industry.
従来より飲料の品質を改良するために、粘度を高めると
いう働きの他に口当たりを改良する目的で増粘安定剤が
用いられている。このため多くの増粘剤が開発されてき
たが、一長一短がある。例えば、カラギーナンは加熱時
に沈澱防止効果がなく、加熱殺菌または保温により粒子
が沈澱してしまうなどという欠点がある。ペクチンは熱
処理又は機械処理に弱いこと、粘度がドリンク剤の濃度
。In order to improve the quality of beverages, thickening stabilizers have traditionally been used to improve the mouthfeel in addition to increasing the viscosity. For this reason, many thickeners have been developed, but they have advantages and disadvantages. For example, carrageenan has the disadvantage that it does not have an effect of preventing precipitation when heated, and particles may precipitate when sterilized by heat or kept warm. Pectin is susceptible to heat or mechanical treatment, and its viscosity is the consistency of a drink.
ｐ■、Ｉ！度により大きく左右されるため、使用時に細
かなレシピ−を必要とすること、透明度が悪いことなど
が問題である。この様に、増粘剤の物性（少量で高粘度
を有する。乳化安定効果がある。p ■, I! Since it is greatly influenced by the degree of use, there are problems such as requiring a detailed recipe when using it and poor transparency. In this way, the physical properties of the thickener (high viscosity with a small amount; emulsion stabilizing effect).
懸濁効果がある。透明度が高い、汎用性がある。Has a suspending effect. High transparency and versatility.
口当たりが良い、耐熱性を有する。溶解性が良い。Good taste and heat resistance. Good solubility.
保存安定性が良い等）及び、価格安定性、消費者のニー
ズ等全ての条件を満たすものはなく、デメリットを与え
ることなく飲料の粘度を高める手段の改善が望まれてい
た。Since there is no product that satisfies all of the requirements such as good storage stability, price stability, and consumer needs, there has been a desire for an improved means of increasing the viscosity of beverages without causing any disadvantages.
また、最近の傾向として、°第６の栄養素と言われてい
る食物繊維を見直す動きがある。従来の飲料用剤では、
食物繊維を含むものとしては、野菜や果物等の果汁飲料
などがあるが、味や食後感などの点で、個人の嗜好によ
り、合わない場合が多く、また非可溶性のため沈降して
しまうという欠点もあった。Additionally, as a recent trend, there is a movement to reconsider dietary fiber, which is said to be the sixth nutrient. In conventional beverage formulations,
Foods that contain dietary fiber include fruit juice drinks such as vegetables and fruits, but in terms of taste and after-meal sensation, they often do not suit individual tastes, and because they are insoluble, they tend to settle. There were also drawbacks.
食物繊維の代替として親木性も親油性も有し、飲料に配
合した場合、従来にない優れた性質、すなわち、飲料の
高粘性を付与し、飲料の透明性を失うことなく、かつ、
口当たりを良くし、酸味を抑えることにより、味をまろ
やかにし、食物繊維としての働きも有する飲料用剤を開
発することにある。It has both wood-philic and lipophilic properties as a substitute for dietary fiber, and when added to beverages, it provides unprecedented properties, namely high viscosity to beverages, without losing the clarity of beverages, and
The purpose of the present invention is to develop a beverage agent that has a mellow taste by improving the mouthfeel and suppressing acidity, and also has the function of dietary fiber.
上記の問題を解決すべく、鋭意研究した結果、納豆菌が
生産するポリアミノ酸、またはその無機塩を飲料用剤と
して添加せしめることにより、優れた粘性と水溶性食物
繊維の性質をも付与することを見出した。納豆菌が生産
するポリアミノ酸の代表例は、ガンマ−・ポリグルタミ
ン酸であり、納豆の粘り成分である０本発明者等はこの
ガンマ−・ポリグルタミン酸の高粘性であり、また、ペ
プチド結合がアルファーでなくガンマ−であるため、プ
ロテアーゼにより分解されない点、及び微生物生産物で
ある故に安定供給が可能なこと、納豆が健康食品である
ことにより消費者のニーズに合っていること等に注目し
た。納豆菌が生産する粘質物より納豆菌を除去し、精製
することによって納豆特有のにおいをなくし、これを飲
料に添加し得る飲料用剤を開発し、本発明を完成させた
。In order to solve the above problems, as a result of intensive research, we have found that by adding polyamino acids produced by Bacillus natto or its inorganic salts as a beverage agent, it also provides excellent viscosity and the properties of water-soluble dietary fiber. I found out. A typical example of polyamino acids produced by Bacillus natto is gamma-polyglutamic acid, which is the sticky component of natto. Since natto is gamma rather than gamma, it is not degraded by proteases, natto can be stably supplied because it is a microbial product, and natto meets consumer needs because it is a health food. The present invention was completed by removing Bacillus natto from the mucilage produced by Bacillus natto and purifying it to eliminate the odor peculiar to natto, and developing a beverage agent that can be added to beverages.
さらに、本発明を以下詳述する。Further, the present invention will be described in detail below.
本発明における納豆菌とは、バチルス・ズブチリスをは
じめとするバチルス・リッチェニフォルミス、バチルス
・メガテリウム、バチルス・メツセンテリカス、バチル
ス・アントラシス等、ポリグルタミン酸を主成分とする
粘質物を産生ずるバチルス属細菌を指す。Bacillus natto in the present invention refers to bacteria of the genus Bacillus that produces mucilage containing polyglutamic acid as a main component, such as Bacillus subtilis, Bacillus licheniformis, Bacillus megaterium, Bacillus metucentericus, and Bacillus anthracis. refers to
培地成分は、主に、Ｌ−グルタミン酸（あるいは、その
ナトリウム塩）等のアミノ酸源、グルコースあるいは、
グリセロールといった糖源、クエン酸等の有機酸、硫酸
アンモニウム等窒素源、無機塩等より成る。The medium components mainly include an amino acid source such as L-glutamic acid (or its sodium salt), glucose or
It consists of a sugar source such as glycerol, an organic acid such as citric acid, a nitrogen source such as ammonium sulfate, and an inorganic salt.
温度は、３０〜４５°Ｃ１培養日数は２〜１５日で、振
とう、静置どちらでも可能だが、振とうの方が、培養が
早く、生産量も多く、望ましい。The temperature is 30 to 45° C. The number of culture days is 2 to 15 days, and both shaking and standing are possible, but shaking is preferable because the culture is faster and the yield is higher.
精製方法は、主に三方法、すなわち硫酸銅による沈澱法
（Ｔｈｏｒｎｅ Ｃ０Ｂ、、 Ｃ１Ｇ、Ｇｏｍｅｒ、
Ｈ，Ｅ、Ｎｏｕｅｓ。There are mainly three purification methods: copper sulfate precipitation (Thorne C0B, C1G, Gomer,
H. E. Noues.
ａｎｄ Ｒ，Ｄ、Ｈｏｕｓｅｕｒｉｇｈｔ、 Ｊ、Ｂ
ｔｏｉｅｒｉｏｌ、＋ ６８．３０７（１９５４）及
び、アルコール沈澱法（上記、Ｒ，Ｍ、Ｗａｒｄ。and R, D, Houseright, J, B
toieriol, + 68.307 (1954) and the alcohol precipitation method (supra, R. M. Ward.
Ｒ，Ｆ、Ａｎｄｕｓｏｎ ａｎｄ Ｆ、に、Ｄｅａｓｒ
； Ｂｉｏｉｅｃｈｎｏｌｏｏｙ ａｎｄＢｉｏｅｎ
ｇｔｎｅｅｒｉｎｇ、 ５．４１（１９６３）、沢純彦
、村用武雄。R.F., Anduson and F., Deasr.
;Bioiechnolooy andBioen
gtneering, 5.41 (1963), Sumihiko Sawa, Takeo Murayo.
村尾沢夫、大亦正次部；農化、第４７巻、第３号。Sawao Murao, Shojibu Oi; Noka, Vol. 47, No. 3.
１５９〜１６５ （１９７３） ）があるが、食品添加
物ということを考えると、後者の方が望ましい。159-165 (1973)), but considering that it is a food additive, the latter is more desirable.
本発明で用いるポリグルタミン酸は、構成アミノ酸がグ
ルタミン酸であるポリペプチドであり、結合様式はガン
マ−結合である。The polyglutamic acid used in the present invention is a polypeptide whose constituent amino acid is glutamic acid, and the binding mode is gamma bond.
ポリグルタミン酸を飲料用剤として飲料に添加するにつ
いてはそのまま加えても良く、また、溶解を容易にさせ
るため水等の溶媒に溶解せしめてから添加してもよい。When polyglutamic acid is added to a beverage as a beverage agent, it may be added as is, or it may be added after being dissolved in a solvent such as water to facilitate dissolution.
本発明に用いる飲料用剤はポリアミノ酸を主成分とする
が、ポリアミノ酸の塩が入っていてもよく、又納豆菌が
培養中に産生ずるフラクタンなどの多糖が含まれていて
もよい。The beverage agent used in the present invention has polyamino acids as its main component, but may also contain polyamino acid salts or polysaccharides such as fructan produced by Bacillus natto during cultivation.
本発明でいう飲料用剤とは果汁飲料、スポーツドリンク
、乳製品（含むヨーグルト）等の清涼飲料水、アルコー
ル飲料又はスープ等に添加するものである。飲料用剤の
形状はポリグルタミン酸又はその塩、及びこれらと培養
に由来する來雑物との混合物を凍結乾燥等の処理によっ
て得られる粉末、または粉末を湿式または乾式造粒した
顆粒状粉末、顆粒状粉末をそのまま、または賦形剤その
他を加えて一定の形状に圧縮した錠剤、または該粉末を
水等の溶媒に溶解させて得られる溶液またはゲルである
。ポリグルタミン酸を飲料用剤として飲料に添加（ＩＸ
ＩＯ−’％〜５％）すると、従来の飲料にはない、粘性
１口当たりの良さが得られる。またポリグルタミン酸は
水溶性であるため、食物繊維とは言っても、摂取後繊維
特有のザラザラした舌に残るような不快感もなく、また
沈降による不均一性もない。The beverage agent as used in the present invention refers to one added to fruit juice drinks, sports drinks, soft drinks such as dairy products (including yogurt), alcoholic drinks, soups, and the like. The form of the beverage preparation is a powder obtained by freeze-drying a mixture of polyglutamic acid or its salt and culture-derived contaminants, or a granular powder obtained by wet or dry granulation of the powder. These are tablets obtained by compressing the powder into a certain shape as it is or with excipients added, or solutions or gels obtained by dissolving the powder in a solvent such as water. Adding polyglutamic acid to beverages as a beverage agent (IX
IO-'% to 5%), a good viscosity and mouthfeel not found in conventional beverages can be obtained. Furthermore, since polyglutamic acid is water-soluble, even though it is a dietary fiber, it does not have the unpleasant feeling of roughness that remains on the tongue after ingestion, which is characteristic of fiber, and there is no non-uniformity due to sedimentation.
また添加することにより、飲料の酸味が抑えられ、味が
まろやかになるという効果もあった。The addition also had the effect of suppressing the sourness of the drink and making the taste mellow.
本発明において、飲料用剤として、ポリグルタミン酸を
用いるに際して飲料用剤調整時に用いられる他の高分子
物質と併用することに制限はない。In the present invention, when polyglutamic acid is used as a beverage agent, there is no restriction on its use in combination with other polymeric substances used in preparing the beverage agent.
また、他の低分子化合物あるいは無機化合物。Also, other low molecular weight compounds or inorganic compounds.
香料、調味料、又は保存剤等と組合わせて用いること、
及び各種物質と組合わせることについても何ら制限はな
い。Use in combination with fragrances, seasonings, or preservatives, etc.
There are also no restrictions on combinations with various substances.
実施例１ 以下、本発明を実施例により、更に詳細に説明する。Example 1 Hereinafter, the present invention will be explained in more detail with reference to Examples.
培地
グルタミン酸ナトリウム
グリセロール
クエン酸
塩化アンモニウム
硫酸マグネシウム・七水和塩
塩化第二鉄・六水和塩
リン酸第二カリウム
塩化カルシウム・二水和物
硫酸マンガン・四水和物
３ｇ
０．５
０．０４
０、５
０．１５
０．４７
（５００ｍｆコルベンに１００
−２づつ分注）
バチルス・リッチェニフォルミス（ＡＴＣＣ９９４５）
を上述の培地にて、３４°Ｃ，４日間、１２０回／分振
とう培養を行った。培養液は、１／１０容飽和食塩水及
び９０％エタノールを加え、生じた沈澱物を回収した。Medium Sodium glutamate Glycerol Citrate Ammonium chloride Magnesium sulfate heptahydrate Salt Ferric chloride hexahydrate Potassium phosphate Calcium chloride dihydrate Manganese sulfate tetrahydrate 3g 0.5 0.04 0, 5 0.15 0.47 (Dispense 100-2 into 500mf Kolben) Bacillus licheniformis (ATCC9945)
was cultured in the above-mentioned medium at 34°C for 4 days with shaking 120 times/min. To the culture solution, 1/10 volume of saturated saline and 90% ethanol were added, and the resulting precipitate was collected.
沈澱物は９９％エタノールにより脱水し、エバポレータ
にてエタノール分を除去し、３％食塩水に懸濁した。懸
濁物は２３．０００ ｇで６０分間遠心分離して、沈澱
物を除き、透析及びエタノールによる回収を３回繰り返
すことにより、ポリグルタミン酸ナトリウムの純白標品
合計２３．５ｇを得た。（沢等他、層化、第４７巻、第
３号 １５９〜１６５ （１９７３） ）実施例２
ポリグルタミン酸ナトリウム凍結乾燥物１０ｇと等量の
メチルセルロースを混合機で均一に混合し、捏和機にか
け、５０％エチルアルコール（メチルセルローズの２０
倍）を加え、さらに混合した。これをスクリュー押出し
式造粒機で乾燥、整粒、ふるいの工程を経て、ポリグル
タミン酸ナトリウムの顆粒１８．７ ｇを得た。The precipitate was dehydrated with 99% ethanol, the ethanol content was removed using an evaporator, and the precipitate was suspended in 3% saline. The suspension was centrifuged at 23,000 g for 60 minutes to remove the precipitate, and dialysis and recovery with ethanol were repeated three times to obtain a total of 23.5 g of a pure white sample of sodium polyglutamate. (Sawatoshi et al., Stratification, Vol. 47, No. 3, 159-165 (1973)) Example 2 10 g of lyophilized sodium polyglutamate and an equal amount of methylcellulose were mixed uniformly in a mixer, and then kneaded in a kneader. , 50% ethyl alcohol (20% of methylcellulose)
2 times) was added and further mixed. This was dried using a screw extrusion type granulator, and subjected to steps of sieving, sizing, and sieving to obtain 18.7 g of sodium polyglutamate granules.
実施例３
ポリグルタミン酸ナトリウム５ｇにアスパルテーム原末
を加え、以下実施例２と同様にして、アスパルテーム含
有のポリグルタミン酸ナトリウム顆粒９．４ｇを得た。Example 3 Aspartame bulk powder was added to 5 g of sodium polyglutamate, and in the same manner as in Example 2, 9.4 g of sodium polyglutamate granules containing aspartame were obtained.
実施例４
実施例２で得られたポリグルタミン酸ナトリウム顆粒２
ｇ及び、賦形剤としてメチルセルロースを更に加え、単
発式打錠機で、ポリグルタミン酸ナトリウムの錠剤５０
錠を得た。Example 4 Sodium polyglutamate granules 2 obtained in Example 2
g and methylcellulose as an excipient were further added to make 50 tablets of sodium polyglutamate using a single-shot tablet machine.
Got the lock.
実施例５
実施例１で得たポリグルタミン酸ナトリウム１ｇを３％
の割合で水に溶解させた。得られた半液状物は、レトル
トバックに入れ加圧高温殺菌をして保存した。殺菌及び
保存中のポリグルタミン酸の変性は見られなかった。Example 5 1 g of sodium polyglutamate obtained in Example 1 was added to 3%
It was dissolved in water at a ratio of The obtained semi-liquid was stored in a retort bag and sterilized under pressure and high temperature. No denaturation of polyglutamic acid was observed during sterilization and storage.
実施例６
実施例２で得られたポリグルタミン酸顆粒物３．０ｇを
用いて、果汁飲料（レモネード）の改質を試みた。混合
比は次の通りである。Example 6 Using 3.0 g of the polyglutamic acid granules obtained in Example 2, an attempt was made to modify a fruit juice drink (lemonade). The mixing ratio is as follows.
ここで得られた果汁飲料をポリグルタミン酸顆粒物を添
加しない該飲料をコントロールにして、２０人のパネラ
−により、官能テストを試みた。A sensory test was conducted on the fruit juice beverage obtained here by 20 panelists, using the beverage to which no polyglutamic acid granules were added as a control.
項目は粘性５口当たりの良き、酸味、飲みやすさであっ
た。テストの結果は衷１及び２に示す。The items were: viscosity, good mouthfeel, sour taste, and ease of drinking. The results of the test are shown in Sides 1 and 2.
実施例７
実施例２で得たポリグルタミン酸顆粒２ｇを、市販のス
ポーツドリンク（アルギンＺ）に、０．１％添加した。Example 7 2 g of the polyglutamic acid granules obtained in Example 2 were added at 0.1% to a commercially available sports drink (Algin Z).
コントロールとして、ポリグルタミン酸無添加のスポー
ツドリンク（アルギンＺ）を用いて、２０人のパネラ−
により官能テストを行った。項目は粘性１口当たりの良
さ、酸味であった。テストの結果は表１に示す。As a control, 20 panelists used a sports drink without polyglutamic acid (Algin Z).
A sensory test was conducted. The items were viscosity, good mouthfeel, and sour taste. The test results are shown in Table 1.
実施例８
実施例１で得たポリグルタミン酸凍結乾燥物１ｇをヴイ
シソワーズに０．０５％添加し、５％のメチルセルロー
スを加え、噴射式造粒法（回転方式のもの）を用いて、
顆粒のヴイシソワーズの素を作った。コントロールとし
てポリグルタミン酸無添加で同処理を行った顆粒のヴイ
シソワーズの素を用いて、２０人のパネラ−により、官
能テストを行った。項目は、粘性、粉っぽさ１口当たり
の良さであった。テストの結果は表１及び２に示す。Example 8 0.05% of 1 g of the lyophilized polyglutamic acid obtained in Example 1 was added to vichyssoise, 5% of methylcellulose was added, and using a jet granulation method (rotary method),
I made a base of granulated vichyssoise. As a control, a sensory test was conducted by 20 panelists using granular Vichyssoise base that had been subjected to the same treatment without the addition of polyglutamic acid. The items were viscosity, powderiness, and texture. The test results are shown in Tables 1 and 2.
実施例９
実施例１で得たポリグルタミン酸ナトリウム凍結乾燥物
０．６ｇをビールに０．０３％添加した。コントロール
として、ガンマ−・ポリグルタミン酸無添加のビールを
用い２０人のパネラ−により官能テストを行った。項目
は粘性、まろやかさ及びこくであった。テストの結果は
表１に示す。Example 9 0.6 g of the lyophilized sodium polyglutamate obtained in Example 1 was added at 0.03% to beer. As a control, a sensory test was conducted by 20 panelists using beer without the addition of gamma polyglutamic acid. The items were viscosity, mellowness, and body. The test results are shown in Table 1.
実施例ＩＯ
実施例２で得たポリグルタミン酸ナトリウム顆粒３ｇを
ブレーンヨーグルトに０．１４％添加した。Example IO 3 g of sodium polyglutamate granules obtained in Example 2 were added to brain yogurt at 0.14%.
コントロールとして、ポリグルタミン酸無添加の同ブレ
ーンヨニグルトを用い、２９人のパネラ−により官能テ
ストを行った。項目は粘性、酸味。As a control, a sensory test was conducted by 29 panelists using the same brain yoniglut without the addition of polyglutamic acid. The items are viscous and sour.
まろやかさ及びこくであった。テストの結果は表１に示
す。It was mellow and full-bodied. The test results are shown in Table 1.
実施例１１
実施例２で得たポリグルタミン酸ナトリウム顆粒１ｇを
お茶漬の素（粉末）に、１％添加した。Example 11 1 g of the sodium polyglutamate granules obtained in Example 2 was added at 1% to Ochazuke base (powder).
コントロールとして、ポリグルタミン酸無添加のお茶漬
の素を用い、２０人のパネラ−により官能テストを行っ
た。項目は粘性、ごく及び口当たりの良さである。テス
トの結果は表１に示す。As a control, a sensory test was conducted by 20 panelists using Ochazuke base without addition of polyglutamic acid. The items are viscosity, thinness and texture. The test results are shown in Table 1.
実施例１２
実施例３で得たアスパルテーム含有のポリグルタミン酸
ナトリウム顆粒１ｇを用いて、エッグノッグを作った。Example 12 Eggnog was made using 1 g of the aspartame-containing sodium polyglutamate granules obtained in Example 3.
構成比は次の通り。The composition ratio is as follows.
コントロールとして、アスパルテーム含有ポリグルタミ
ン酸の代わりに、等量に相当するアスパルテームを加え
たエッグノッグを用い、２０人のパネラ−により、官能
テストを行った。項目は粘性２口当たりの良さ及びこく
であった。テストの結果は表１に示す。As a control, a sensory test was conducted by 20 panelists using eggnog to which an equivalent amount of aspartame was added instead of aspartame-containing polyglutamic acid. The items were viscosity, texture, and body. The test results are shown in Table 1.
表２
表１及び２のように、ポリグルタミン酸ナトリウムまた
はその顆粒物、またはポリグルタミン酸ナトリウムの混
合物の顆粒物を飲料に添加することにより、飲料の粘性
が付与され、口当たりが良くなり、まろやかさがでて、
飲みやすさが向上した。他方、レモネードなど酸味のあ
る飲料については酸味が抑えられた。ヴイシソワーズ等
、従来顆粒状にすると熔解時に粉っぽさが残るものは、
粉っぽさが減った。Table 2 As shown in Tables 1 and 2, by adding monosodium polyglutamate, its granules, or granules of a mixture of monosodium polyglutamate to a beverage, the viscosity of the beverage is imparted, making it more palatable and mellow. ,
Improved ease of drinking. On the other hand, the acidity of sour drinks such as lemonade was suppressed. Products such as Vichyssoise that remain powdery when melted into granules,
The powderiness has decreased.
納豆菌の産生ずるポリグルタミン酸を主成分とする飲料
用剤を飲料に添加することにより従来の飲料の粘度を上
昇させ、そのことにより、口当たりを改良し、酸味を抑
制することにより、まろやかさを改良し粗繊維骨を異和
感なく食せる飲料を開発することに成功した。By adding a beverage agent containing polyglutamic acid produced by Bacillus natto as a main component to beverages, the viscosity of conventional beverages can be increased, thereby improving the mouthfeel and suppressing acidity, making them mellower. We have succeeded in developing an improved beverage that allows you to eat coarse fibrous bone without any discomfort.
Claims (1)
用剤。 ２）納豆菌の産生するポリアミノ酸を主成分とする飲料
用剤を含有することを特徴とする飲料。[Scope of Claims] 1) A beverage preparation whose main component is a polyamino acid produced by Bacillus natto. 2) A beverage characterized by containing a beverage agent whose main component is a polyamino acid produced by Bacillus natto.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1069988A JP2844645B2 (en) | 1989-03-22 | 1989-03-22 | Beverage agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1069988A JP2844645B2 (en) | 1989-03-22 | 1989-03-22 | Beverage agent |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02249474A true JPH02249474A (en) | 1990-10-05 |
| JP2844645B2 JP2844645B2 (en) | 1999-01-06 |
Family
ID=13418560
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1069988A Expired - Lifetime JP2844645B2 (en) | 1989-03-22 | 1989-03-22 | Beverage agent |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2844645B2 (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005187427A (en) * | 2003-12-26 | 2005-07-14 | Bioleaders Corp | Immunoenhancing composition containing poly-gamma-glutamic acid |
| JP2007259807A (en) * | 2006-03-29 | 2007-10-11 | Taiyo Kagaku Co Ltd | Protein-containing acid food and drink |
| JP2007259806A (en) * | 2006-03-29 | 2007-10-11 | Taiyo Kagaku Co Ltd | Acid milk beverage |
| WO2008036617A2 (en) * | 2006-09-22 | 2008-03-27 | The Coca-Cola Company | Low-calorie food and beverages |
| JP2009118741A (en) * | 2007-11-12 | 2009-06-04 | Ajinomoto Co Inc | Aftersweetness-suppressing agent for high-sweetness sweetener |
| JP2009261291A (en) * | 2008-04-24 | 2009-11-12 | Q P Corp | Method for producing acidic liquid seasoning |
| JP2017189163A (en) * | 2016-04-08 | 2017-10-19 | 高砂香料工業株式会社 | Acetic acid-containing food and drink composition |
| CN117843946A (en) * | 2024-01-10 | 2024-04-09 | 山东福瑞达生物科技有限公司 | Method for extracting and preparing polyglutamic acid powder from fermentation broth |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6437251A (en) * | 1987-08-03 | 1989-02-07 | Takeda Chemical Industries Ltd | Beverage and method for improving quality thereof |
-
1989
- 1989-03-22 JP JP1069988A patent/JP2844645B2/en not_active Expired - Lifetime
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6437251A (en) * | 1987-08-03 | 1989-02-07 | Takeda Chemical Industries Ltd | Beverage and method for improving quality thereof |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005187427A (en) * | 2003-12-26 | 2005-07-14 | Bioleaders Corp | Immunoenhancing composition containing poly-gamma-glutamic acid |
| JP2007259807A (en) * | 2006-03-29 | 2007-10-11 | Taiyo Kagaku Co Ltd | Protein-containing acid food and drink |
| JP2007259806A (en) * | 2006-03-29 | 2007-10-11 | Taiyo Kagaku Co Ltd | Acid milk beverage |
| JP4724033B2 (en) * | 2006-03-29 | 2011-07-13 | 太陽化学株式会社 | Protein-containing acidic food and drink |
| US7867546B2 (en) | 2006-09-22 | 2011-01-11 | The Coca-Cola Company | Low-calorie food and beverages |
| WO2008036617A3 (en) * | 2006-09-22 | 2008-10-23 | Coca Cola Co | Low-calorie food and beverages |
| CN101528068A (en) * | 2006-09-22 | 2009-09-09 | 可口可乐公司 | Low-calorie food and beverages |
| JP2008072993A (en) * | 2006-09-22 | 2008-04-03 | Coca Cola Co:The | Low-calorie food and drink |
| WO2008036617A2 (en) * | 2006-09-22 | 2008-03-27 | The Coca-Cola Company | Low-calorie food and beverages |
| JP2009118741A (en) * | 2007-11-12 | 2009-06-04 | Ajinomoto Co Inc | Aftersweetness-suppressing agent for high-sweetness sweetener |
| JP2009261291A (en) * | 2008-04-24 | 2009-11-12 | Q P Corp | Method for producing acidic liquid seasoning |
| JP2017189163A (en) * | 2016-04-08 | 2017-10-19 | 高砂香料工業株式会社 | Acetic acid-containing food and drink composition |
| CN117843946A (en) * | 2024-01-10 | 2024-04-09 | 山东福瑞达生物科技有限公司 | Method for extracting and preparing polyglutamic acid powder from fermentation broth |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2844645B2 (en) | 1999-01-06 |
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