JPH0358265B2 - - Google Patents
Info
- Publication number
- JPH0358265B2 JPH0358265B2 JP59014764A JP1476484A JPH0358265B2 JP H0358265 B2 JPH0358265 B2 JP H0358265B2 JP 59014764 A JP59014764 A JP 59014764A JP 1476484 A JP1476484 A JP 1476484A JP H0358265 B2 JPH0358265 B2 JP H0358265B2
- Authority
- JP
- Japan
- Prior art keywords
- amino acids
- branched chain
- chain amino
- sugar
- beverage composition
- 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.)
- Expired - Lifetime
Links
- 239000000203 mixture Substances 0.000 claims description 22
- 235000013361 beverage Nutrition 0.000 claims description 19
- 150000005693 branched-chain amino acids Chemical class 0.000 claims description 16
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 claims description 8
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 claims description 8
- 239000005018 casein Substances 0.000 claims description 5
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 5
- 235000021240 caseins Nutrition 0.000 claims description 5
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 claims description 4
- 235000019454 L-leucine Nutrition 0.000 claims description 4
- 239000004395 L-leucine Substances 0.000 claims description 4
- 229960003136 leucine Drugs 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 229960004295 valine Drugs 0.000 claims description 4
- 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 3
- 229930182844 L-isoleucine Natural products 0.000 claims description 3
- 229960000310 isoleucine Drugs 0.000 claims description 3
- 239000000787 lecithin Substances 0.000 claims description 3
- 229940067606 lecithin Drugs 0.000 claims description 3
- 235000010445 lecithin Nutrition 0.000 claims description 3
- 150000001720 carbohydrates Chemical class 0.000 claims 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 27
- 108010076119 Caseins Proteins 0.000 description 13
- 102000011632 Caseins Human genes 0.000 description 13
- 210000003205 muscle Anatomy 0.000 description 9
- 229940080237 sodium caseinate Drugs 0.000 description 9
- 238000002156 mixing Methods 0.000 description 8
- 229910052500 inorganic mineral Inorganic materials 0.000 description 7
- 239000011707 mineral Substances 0.000 description 7
- 229940088594 vitamin Drugs 0.000 description 7
- 239000011782 vitamin Substances 0.000 description 7
- 229930003231 vitamin Natural products 0.000 description 7
- 235000013343 vitamin Nutrition 0.000 description 7
- 235000019658 bitter taste Nutrition 0.000 description 6
- 235000003599 food sweetener Nutrition 0.000 description 6
- 239000003765 sweetening agent Substances 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 4
- 229940024606 amino acid Drugs 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 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 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 description 3
- 230000035622 drinking Effects 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 230000000873 masking effect Effects 0.000 description 3
- 229940083466 soybean lecithin Drugs 0.000 description 3
- 239000008347 soybean phospholipid Substances 0.000 description 3
- JQWAHKMIYCERGA-UHFFFAOYSA-N (2-nonanoyloxy-3-octadeca-9,12-dienoyloxypropoxy)-[2-(trimethylazaniumyl)ethyl]phosphinate Chemical compound CCCCCCCCC(=O)OC(COP([O-])(=O)CC[N+](C)(C)C)COC(=O)CCCCCCCC=CCC=CCCCCC JQWAHKMIYCERGA-UHFFFAOYSA-N 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 2
- 235000019596 Masking bitterness Nutrition 0.000 description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000015165 citric acid Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000001530 fumaric acid Substances 0.000 description 2
- 235000011087 fumaric acid Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 239000011975 tartaric acid Substances 0.000 description 2
- 235000002906 tartaric acid Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 2
- 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
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 1
- GZCGUPFRVQAUEE-SLPGGIOYSA-N aldehydo-D-glucose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O GZCGUPFRVQAUEE-SLPGGIOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 108010033929 calcium caseinate Proteins 0.000 description 1
- 229940071162 caseinate Drugs 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000037323 metabolic rate Effects 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000019645 odor Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 229940013618 stevioside Drugs 0.000 description 1
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
Description
本発明は筋肉運動の機能向上に有効な飲料組成
物に関し、更にレトルト耐性の付与された飲料組
成物に関する。
分岐鎖アミノ酸が、スポーツ、肉体労働等の筋
肉運動の機能を向上させるために有効な作用を有
し、飲料組成物として有用であることは知られて
いる。（特開昭58−165774号）
しかし、これら分岐鎖アミノ酸の溶液はPH６程
度であり、市販の一般清涼飲料水（PH4.0以下）
の殺菌条件では殺菌が十分でなく、レトルト殺菌
する必要がある。飲料中に一般の蛋白質が含まれ
ている場合、レトルト加熱すれば蛋白質が熱凝固
し、また加熱臭も強く問題があつた。
本発明者らはレトルト耐性の付与された飲料組
性物を開発すべく検討した結果、本発明を完成し
た。即ち、本発明はＬ−ロイシン、Ｌ−イソロイ
シン及びＬ−バリンが１：2.0〜0.6：0.4〜0.8の
重量比率で配合されている分岐鎖アミノ酸を0.5
ｇ／ないし40ｇ／、並びにカゼイン又はその
塩を10ｇ／ないし70ｇ／含有する溶液をレト
ルト処理して得られる飲料組成物である。
分岐鎖アミノ酸は0.5ｇ／以上含有させれば
よく、上限については該アミノ酸の溶解度や摂取
する人の体重、筋肉運動の程度その他を考慮して
決定すればよい。通常は５ｇ／以上含まれてい
ることが好ましい。配合率は好ましくはＬ−ロイ
シン：Ｌ−イソロイシン：Ｌ−バリンの重量比率
で１：2.0〜0.6：0.4〜0.8となるように調整した
時に筋肉運動の機能を向上させる効果に優れてい
る。この比率は、これらアミノ酸の筋肉中の平均
的な存在比および筋肉における代謝速度を調べて
決めたものである。このようなアミノ酸は、速や
かに吸収されて血中に移行し体内各臓器に運ば
れ、更に筋肉に供給されれ利用される。
配合するカゼイン又はその塩として、具体的に
はカゼイン、カゼインナトリウム、カゼインカル
シウム、カゼインカリウムなどをいうが、これら
の配合割合は10ｇ／ないし70ｇ／、好ましく
は20ｇ／ないし45ｇ／であればよい。これら
のカゼイン又はその塩のうち特にカゼインナトリ
ウムが取扱い、価格の面及びレトルト耐熱性の塩
で優れている。配合割合は70ｇ／より高い場合
には粘性が高く飲料として問題があり、また10
ｇ／未満ではコク味がなく好ましくない。
またレシチンを併用すれば味のこく味の増強効
果が働く。レシチンとしては大豆レシチン、卵黄
レシチン等を用いることができ、配合割合は５
ｇ／ないし20ｇ／の範囲であればよく、上限
以上では濃厚感が強くなりすぎて好ましくなく、
下限以下では併用した効果が小さい。
分岐鎖アミノ酸には前記のような効果がある
が、非常に強い苦味を有し、飲みやすさの点で問
題があるので、この苦味をマスキングするために
甘味料を用いるのが好ましい。甘味料としては、
砂糖、果糖、ブドウ糖、液糖、ステビオサイド、
糖アルコールなど一般に使用されているものを用
いることができるが、苦味のマスキング効果及び
後味の好ましさの点から砂糖が好ましい。配合割
合としては、砂糖の場合には30ｇ／ないし100
ｇ／程度であればよく、他の甘味料を用いる場
合には砂糖の上記配合割合に相当する量用いれ
ば、分岐鎖アミノ酸の苦味をマスキングできる。
更に、本発明の飲料組成物は中性域であるが、
酸味料を加え酸性度が強くなると甘味料と酸味料
とのバランスが悪くなり、分岐鎖アミノ酸の苦味
が強くなり好ましくない。PHを種々検討した結
果、PH6.4ないし7.の範囲でバランスの良い飲料
組成物となる。上記飲料成物がこのPH範囲内にな
らない場合には酸味料を加えてPHを調整する必要
がある。酸味料としてはクエン酸、酒石酸、乳
酸、フマル酸、リンゴ酸などを用いることができ
るが、レトルト殺菌後の評価からクエン酸が特に
好ましい。
更に飲料組成物の嗜好性を向上させる目的で、
香料、アルコールなどの成分や、ビタミン類、ミ
ネラル、生薬成分などを適宜配合することができ
る。
本発明の飲料組成物を摂取すると、摂取後直ち
に血中に分岐鎖アミノ酸が移行し、筋肉運動の機
能が向上する。したがつて、スポーツまたは肉体
労働の間または後で飲用すると効果的である。ま
た、この飲料を常時飲用することにより一般的な
筋肉運動の機能を保持させることができる。しか
も、この飲料を常用しても害作用がない。
更に、レトルト加熱しても、レトルト臭が発生
せず、蛋白が熱凝固しないものであつて、コク味
がある飲料組成物であつた。更に、分岐鎖アミノ
酸のもつ苦味をマスキングし、味、臭、風味共に
バランスのとれた飲料組成物であり、嗜好性の優
れたものであつた。
次に本発明を実施例により説明する。
実施例 １
砂糖50ｇ、分岐鎖アミノ酸（Ｌ−ロイシン：Ｌ
−イソロイシン：Ｌ−バリンが１：1.1：0.6）10
ｇ、ビタミン、ミネラル類10ｇ、大豆レシチン８
ｇ、クエン酸１ｇに下記の蛋白質を各々30ｇ配合
し、純水で１とした後、121℃、４分レトルト
殺菌した。その結果、カゼインナトリウムを配合
した組成物が熱凝固もなく加熱臭もなく、最もす
ぐれたものであつた。
TECHNICAL FIELD The present invention relates to a beverage composition that is effective for improving muscle exercise function, and further relates to a beverage composition that is imparted with retort resistance. It is known that branched chain amino acids have an effective effect on improving the function of muscle exercise in sports, physical labor, etc., and are useful as beverage compositions. (Japanese Patent Application Laid-Open No. 165774/1982) However, these solutions of branched chain amino acids have a pH of about 6, and commercially available general soft drinks (pH 4.0 or less)
Sterilization is not sufficient under these sterilization conditions, and retort sterilization is required. When a beverage contains general protein, heating it in a retort causes the protein to thermally coagulate, and also produces a strong heating odor, which poses a problem. The present inventors completed the present invention as a result of studies aimed at developing a beverage composition imparted with retort resistance. That is, the present invention uses branched chain amino acids containing L-leucine, L-isoleucine, and L-valine in a weight ratio of 1:2.0 to 0.6:0.4 to 0.8.
This is a beverage composition obtained by retorting a solution containing casein or a salt thereof. The branched chain amino acid may be contained in an amount of 0.5 g or more, and the upper limit may be determined by taking into consideration the solubility of the amino acid, the body weight of the person taking it, the level of muscle exercise, etc. Usually, it is preferable that the content is 5 g/or more. The blending ratio is preferably adjusted to a weight ratio of 1:2.0 to 0.6:0.4 to 0.8 of L-leucine:L-isoleucine:L-valine, which is excellent in improving muscle exercise function. This ratio was determined by examining the average abundance ratio of these amino acids in muscle and the metabolic rate in muscle. Such amino acids are quickly absorbed and transferred into the blood, transported to various organs in the body, and further supplied to the muscles for use. Casein or its salt to be blended is specifically casein, sodium caseinate, calcium caseinate, potassium caseinate, etc., and the blending ratio thereof may be 10 g/ to 70 g/, preferably 20 g/ to 45 g/. Among these casein or its salts, sodium caseinate is particularly available and is excellent in terms of price and retort heat resistance. If the blending ratio is higher than 70g, the viscosity will be high and there will be problems as a beverage;
If it is less than g/g, it lacks richness and is not preferred. Also, when used in combination with lecithin, it has the effect of enhancing the richness of the taste. As lecithin, soybean lecithin, egg yolk lecithin, etc. can be used, and the blending ratio is 5
It is sufficient if it is within the range of g/ to 20 g/, and if it exceeds the upper limit, the rich feeling will become too strong, which is undesirable.
Below the lower limit, the effect of combined use is small. Although branched chain amino acids have the above-mentioned effects, they have a very strong bitter taste, which poses a problem in terms of ease of drinking, so it is preferable to use a sweetener to mask this bitter taste. As a sweetener,
Sugar, fructose, glucose, liquid sugar, stevioside,
Commonly used substances such as sugar alcohols can be used, but sugar is preferred from the viewpoint of its bitter taste masking effect and favorable aftertaste. In the case of sugar, the blending ratio is 30g/100g/
If other sweeteners are used, the bitter taste of branched chain amino acids can be masked by using an amount corresponding to the above blending ratio of sugar. Furthermore, although the beverage composition of the present invention is in the neutral range,
If an acidulant is added to increase the acidity, the balance between the sweetener and the acidulant will be poor, and the bitterness of the branched chain amino acids will become strong, which is undesirable. As a result of various studies on pH, a well-balanced beverage composition was obtained with a pH in the range of 6.4 to 7. If the above-mentioned beverage composition does not fall within this PH range, it is necessary to add an acidulant to adjust the PH. As the acidulant, citric acid, tartaric acid, lactic acid, fumaric acid, malic acid, etc. can be used, but citric acid is particularly preferable from the evaluation after retort sterilization. Furthermore, for the purpose of improving the palatability of the beverage composition,
Ingredients such as fragrances and alcohol, vitamins, minerals, herbal medicine ingredients, etc. can be blended as appropriate. When the beverage composition of the present invention is ingested, branched chain amino acids are transferred into the blood immediately after ingestion, improving muscle movement function. Therefore, it is beneficial to drink during or after sports or physical labor. Further, by constantly drinking this beverage, general muscle movement functions can be maintained. Moreover, regular use of this drink has no harmful effects. Furthermore, even when heated in a retort, no retort odor was generated, the protein was not thermally coagulated, and the beverage composition had a rich flavor. Furthermore, the bitter taste of branched chain amino acids was masked, and the beverage composition was well-balanced in taste, odor, and flavor, and had excellent palatability. Next, the present invention will be explained by examples. Example 1 50g sugar, branched chain amino acid (L-leucine: L
-isoleucine:L-valine 1:1.1:0.6) 10
g, vitamins and minerals 10g, soy lecithin 8g
30 g of each of the following proteins were blended with 1 g of citric acid and 1 g of pure water, and then retort sterilized at 121° C. for 4 minutes. As a result, the composition containing sodium caseinate was the most excellent, with no thermal coagulation and no heating odor.
【表】
この飲料200mlを飲む事によつて分岐鎖アミノ
酸を約3.2ｇを容易に摂取することができた。
実施例 ２
砂糖100ｇ、分岐鎖アミノ酸20ｇ、ビタミン・
ミネラル類10ｇ、卵黄レシチン８ｇ、クエン酸１
ｇにカゼインナトリウムを10ｇないし70ｇの範囲
で配合し、純水で１とした後、121℃、４分レ
トルト殺菌した。その結果カゼインナトリウムの
配合割合が10ｇ／ないし60ｇ／の範囲がコク
味（粘性）の点で最も好ましいものであつた。
実施例 ３
カゼインナトリウム35ｇ、分岐鎖アミノ酸15
ｇ、ビタミン・ミネラル類５ｇ、大豆レシチン８
ｇ、クエン酸３ｇに下記の甘味料を各々80ｇ配合
し純水で１とした後、121℃、４分レトルト殺
菌した。その結果、砂糖を配合した組成物が苦味
マスキング効果の点で最もすぐれていた。
実施例 ４
カゼインナトリウム35ｇ、分岐鎖アミノ酸10
ｇ、ビタミン・ミネラル類10ｇ、大豆レシチン８
ｇ、クエン酸１ｇに砂糖を40ｇないし100ｇの範
囲で配合し純水で１とした後、レトルト殺菌し
た。その結果、砂糖の配合割合が50ｇないし80ｇ
の範囲で苦味マスキング効果及び後味の好ましさ
の点で最もすぐれていた。
実施例 ５
砂糖50ｇ、カゼインナトリウム35ｇ、分岐鎖ア
ミノ酸10ｇ、ビタミン・ミネラル類10ｇ、大豆レ
シチン８ｇに、クエン酸、酒石酸、乳酸、フマル
酸、リンゴ酸を各々１ｇ配合し、純水で１とし
た後、121℃、４分レトルト殺菌した。その結果、
クエン酸を配合した組成物が最も飲みやすいもの
であつた。
実施例 ６
砂糖50ｇ、カゼインナトリウム35ｇ、分岐アミ
ノ酸10ｇ、ビタミン・ミネラル類10ｇ、大豆レシ
チン８ｇにクエン酸をPH6.0ないし7.1の範囲で配
合し、純水で１とした後121℃、４分レトルト
殺菌した。その結果、PH6.4ないし7.0の範囲で甘
味料と酸味料のバランスが最も良く好ましいもの
であつた。[Table] By drinking 200ml of this beverage, it was possible to easily ingest approximately 3.2g of branched chain amino acids. Example 2 100g sugar, 20g branched chain amino acids, vitamins
Minerals 10g, egg yolk lecithin 8g, citric acid 1
10g to 70g of sodium caseinate was added to the sample, the mixture was made up to 1 with pure water, and then retort sterilized at 121°C for 4 minutes. As a result, it was found that a blending ratio of sodium caseinate in the range of 10g/ to 60g/ was the most preferable in terms of richness (viscosity). Example 3 Sodium caseinate 35g, branched chain amino acids 15
g, vitamins and minerals 5g, soy lecithin 8g
g, 3 g of citric acid and 80 g of each of the following sweeteners were mixed, the mixture was made up to 1 with pure water, and the mixture was retort sterilized at 121° C. for 4 minutes. As a result, the composition containing sugar was the most effective in terms of bitterness masking effect. Example 4 Sodium caseinate 35g, branched chain amino acids 10
g, vitamins and minerals 10g, soy lecithin 8
g, 40 g to 100 g of sugar was mixed with 1 g of citric acid, made up to 1 with pure water, and then retort sterilized. As a result, the blending ratio of sugar is 50g to 80g.
It was the best in terms of bitterness masking effect and pleasant aftertaste. Example 5 1 g each of citric acid, tartaric acid, lactic acid, fumaric acid, and malic acid were mixed with 50 g of sugar, 35 g of sodium caseinate, 10 g of branched chain amino acids, 10 g of vitamins and minerals, and 8 g of soybean lecithin, and the mixture was made up to 1 with pure water. Afterwards, it was retort sterilized at 121°C for 4 minutes. the result,
The composition containing citric acid was the easiest to drink. Example 6 50 g of sugar, 35 g of sodium caseinate, 10 g of branched amino acids, 10 g of vitamins and minerals, 8 g of soybean lecithin were mixed with citric acid in a pH range of 6.0 to 7.1, adjusted to 1 with pure water, and heated at 121°C for 4 minutes. Retort sterilized. As a result, a pH range of 6.4 to 7.0 was found to have the best balance between sweetener and acidulant.
Claims (1)
リンが１：20〜0.6：0.4〜0.8の重量比率で配合さ
れている分岐鎖アミノ酸を0.5ｇ／ないし40
ｇ／、並びにカゼイン又はその塩を10ｇ／な
いし70ｇ／含有する溶液をレトルト処理して得
られる飲料組成物。 ２ レシチンを５ｇ／ないし20ｇ／含有して
なる特許請求の範囲第１項記載の飲料組成物。 ３ 糖類を30ｇ／ないし100ｇ／含有してな
る特許請求の範囲第１項記載の飲料組成物。[Claims] 1. 0.5g/-40% of branched chain amino acids containing L-leucine, L-isoleucine, and L-valine in a weight ratio of 1:20 to 0.6:0.4 to 0.8.
A beverage composition obtained by retorting a solution containing 10 g/ to 70 g/g of casein or its salt. 2. The beverage composition according to claim 1, which contains 5 g/20 g/lecithin. 3. The beverage composition according to claim 1, which contains 30g/100g/saccharide.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59014764A JPS60160872A (en) | 1984-01-30 | 1984-01-30 | Drink composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59014764A JPS60160872A (en) | 1984-01-30 | 1984-01-30 | Drink composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60160872A JPS60160872A (en) | 1985-08-22 |
| JPH0358265B2 true JPH0358265B2 (en) | 1991-09-04 |
Family
ID=11870141
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59014764A Granted JPS60160872A (en) | 1984-01-30 | 1984-01-30 | Drink composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60160872A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011217706A (en) * | 2010-04-14 | 2011-11-04 | Asahi Breweries Ltd | Beer-taste beverage and method for producing the same |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4715423B2 (en) * | 2001-09-26 | 2011-07-06 | 味の素株式会社 | Pharmaceutical composition for abnormal glucose tolerance and food and drink |
| JP5126160B2 (en) * | 2001-09-26 | 2013-01-23 | 味の素株式会社 | Pharmaceutical composition for abnormal glucose tolerance |
| JP2006282573A (en) * | 2005-03-31 | 2006-10-19 | Morinaga & Co Ltd | Muscle damage-inhibitory composition and muscle damage relief-promoting composition |
| JP5612909B2 (en) * | 2010-05-31 | 2014-10-22 | テルモ株式会社 | General nutrition food containing branched chain amino acids |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5610012A (en) * | 1979-07-03 | 1981-02-02 | Tokyo Shibaura Electric Co | Method of laying electric cable |
| JPH022564A (en) * | 1988-06-15 | 1990-01-08 | Toagosei Chem Ind Co Ltd | Positive type electron beam resist |
-
1984
- 1984-01-30 JP JP59014764A patent/JPS60160872A/en active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5610012A (en) * | 1979-07-03 | 1981-02-02 | Tokyo Shibaura Electric Co | Method of laying electric cable |
| JPH022564A (en) * | 1988-06-15 | 1990-01-08 | Toagosei Chem Ind Co Ltd | Positive type electron beam resist |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011217706A (en) * | 2010-04-14 | 2011-11-04 | Asahi Breweries Ltd | Beer-taste beverage and method for producing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS60160872A (en) | 1985-08-22 |
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