JPH08103254A - Acidic beverage containing amylase inhibitor - Google Patents

Abstract

PURPOSE: To obtain the subject acidic beverage, containing an amylase inhibitor and a polyhydric alcohol ester of a fatty acid and effective in suppression of a rise in blood sugar value and prevention, treatment, etc., of diabetes, obesity, etc., by regulating the pH to a specific value and carrying out the thermal sterilizing treatment at a specified temperature. CONSTITUTION: This amylase inhibitor comprises a protein, etc., having an amino acid sequence represented by the formula and is prepared by adding water to wheat flour, recovering gluten and wheat starch, then adding hydrochloric acid to a waste liquor after recovering the gluten and wheat starch, regulating the pH to 3, allowing the regulated liquor to stand for 30min, subsequently regulating the pH to 6.5 with ammonia, separating the resultant precipitate and performing purifying treatment with a cation exchange resin. Furthermore, the objective acidic beverage is obtained by blending at least one of a polyhydric alcohol ester of a fatty acid such as propylene glycol ester or glycerol ester of the fatty acid and sorbitan ester of the fatty acid in an acidic beverage, regulating the pH to 3.4-4.0 and carrying out the thermal sterilizing treatment at 65-99 deg.C temperature for 5sec to 15min. The resultant acidic beverage is effective in suppressing a rise in blood sugar value, preventing and treating diabetes, hyperlipemia, arteriosclerosis, obesity, etc.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to an acidic beverage containing an amylase inhibitor and a method for producing the same. In detail, the present invention, suppression of elevation of blood glucose level, diabetes, hyperlipidemia,
An acidic beverage containing an amylase inhibitor effective for the prevention and treatment of arteriosclerosis, obesity, etc., and the amylase inhibitor contained in the acidic beverage can maintain a high amylase inhibitory activity for a long period of time. The present invention relates to an acidic beverage that can be stored for a long period of time and a method for producing the same. And, preferably with the above high amylase inhibitory activity and long-term storability, there is no foaming at the time of manufacturing or eating and drinking, and excellent workability in manufacturing such as heat sterilization treatment of acidic beverage or filling into containers and the like and at the time of eating and drinking. TECHNICAL FIELD The present invention relates to an acidic beverage that has little foaming even when shaken, has a good appearance and does not emit bubbles when the container is opened, and a method for producing the same.

[0002]

2. Description of the Related Art In recent years, dietary habits have become rich in Japan, and the number of metabolic diseases such as diabetes has been rapidly increasing. Excessive nutrient intake indirectly causes metabolic balance disruption by inducing a large amount of insulin secretion, leading to impaired glucose tolerance (hyperglycemia), diabetes, hyperlipidemia, arteriosclerosis, and the like. In particular, in diabetic patients, the insulin action is insufficient and the glucose tolerance is lowered, so that the postprandial blood glucose level is significantly increased, which causes complications such as capillary damage and arteriosclerosis.

For the prevention and treatment of the above-mentioned diseases, it is considered effective to ingest a food or a substance capable of suppressing a rise in blood glucose level or suppressing a large amount of insulin secretion even if necessary nutrition is ingested. There is. Therefore, a substance that can suppress or inhibit the ingested starch from decomposing into sugar and a substance that can suppress the secretion of insulin are required,
From this point, a so-called amylase inhibitor having an action of inhibiting the activity of amylase that decomposes starch into sugar is effective, and it has been attempted to use the amylase inhibitor derived from wheat for the treatment of diabetes, obesity and the like. (For example, JP-A-46-1833 and JP-A-61-171.
431).

Under such circumstances, the present applicant has been able to inhibit the activity of amylase and inhibit amylase which is effective in suppressing the elevation of blood glucose level, preventing or treating diabetes, hyperlipidemia, arteriosclerosis, obesity and the like. I have been studying substances for many years.
As a result of such research, a new amylase inhibitor was found, and a method capable of smoothly preparing a known amylase inhibitor was also found, and filed previously (Japanese Patent Application Laid-Open No. 5-301898, Japanese Patent Application No. 301898). No. 5-213499,
Japanese Patent Application No. 5-213500, Japanese Patent Application No. 6-79213
issue).

[0005]

[Problem to be Solved by the Invention] In order to effectively utilize and utilize the amylase inhibitory activity of an amylase inhibitor, the amylase inhibitor is ingested together with a meal, and the starch ingested as a carbohydrate is decomposed into sugar. Although it is effective to suppress or inhibit the above, the conventionally known amylase inhibitor and the amylase inhibitor previously prepared by the present inventors are often obtained in the form of a dry powder, and ingested as they are. Hard to do. Therefore, the present inventors have added an amylase inhibitor to a liquid such as water to form a drink that is easy to ingest, and simply adding it to water or the like causes the amylase inhibitor to be denatured or decomposed at an early stage. However, it was prone to spoilage, and its amylase inhibitory activity could not be kept stable over a long period of time. Therefore, when a beverage to which an amylase inhibitor is added is subjected to heat sterilization treatment at a temperature of 100 ° C. or higher according to a conventional method, spoilage and the like can be prevented, but coagulation of proteins and the like causes a deterioration in appearance and an amylase inhibitor. It was found that the activity was largely lost.

In addition, when a beverage is produced by dissolving or dispersing an amylase inhibitor in a liquid such as water, in addition to the above-mentioned problems, a large amount of bubbles are generated, and the bubbles do not disappear easily. When the workability is reduced, especially when the beverage containing an amylase inhibitor is sterilized by heating or when it is filled in a container, the workability is lowered, or there are floating substances on the surface of the beverage, or the transparency is low. It was found that there are drawbacks such as loss of appearance and poor appearance, and further shaking before drinking, causing many bubbles and spilling when opening.

Therefore, the present inventors can maintain a high amylase inhibitory activity as it is for a long period of time, and
Further studies were conducted for the purpose of obtaining a beverage containing an amylase inhibitor that can be stored for a long period of time without being decomposed or spoiled. And the present inventors, with such characteristics,
Products that do not foam or disappear immediately when foaming occurs, have good workability, excellent appearance, and even if shaken before eating and drinking, there is little foaming and bubbles do not spill from the container when opening. We have continued our research with the aim of obtaining a beverage containing a high-value amylase inhibitor.

As a result, the present inventors adjusted the pH of the beverage containing the amylase inhibitor to 3.4 to 4.0 and heat-sterilized it at a temperature of 65 to 99 ° C. for 5 seconds to 15 minutes. It has been found that a beverage containing an amylase inhibitor can be obtained, which can retain a high amylase inhibitory activity for a long period of time and can be stored for a long period of time without being altered, decomposed, or spoiled. Then, the present inventors, in producing a beverage containing an amylase inhibitor under the above-mentioned pH condition and heat sterilization treatment condition, at least one of a propylene glycol fatty acid ester, a glycerin fatty acid ester and a sorbitan fatty acid ester together with the amylase inhibitor. By containing one kind, it is possible to maintain a high amylase inhibitory activity for a long period of time, and further, it is possible to store it for a long period of time without deterioration, decomposition, decay, etc. Moreover, there is no foaming or very little foaming. Excellent workability and appearance,
It was found that an acidic beverage free of foam spillage was obtained when the container was opened, and the present invention was completed based on these findings.

Therefore, the present invention contains an amylase inhibitor, the pH is adjusted to 3.4 to 4.0, and 65 to
It is an acidic beverage that has been heat-sterilized at a temperature of 99 ° C for 5 seconds to 15 minutes. And the present invention provides an amylase inhibitor;
And at least one of propylene glycol fatty acid ester, glycerin fatty acid ester and sorbitan fatty acid ester, the pH is adjusted to 3.4 to 4.0, and heat sterilization is performed at a temperature of 65 to 99 ° C for 5 seconds to 15 minutes. It is a processed acidic beverage.

Further, according to the present invention, the pH of the beverage containing the amylase inhibitor is adjusted to 3.4 to 4.0 and 65 to 9 is obtained.
A method for producing an acidic beverage, which comprises performing a heat sterilization treatment at a temperature of 9 ° C for 5 seconds to 15 minutes. And this invention adjusts pH of the drink containing amylase inhibitor; and at least 1 sort (s) of propylene glycol fatty acid ester, glycerin fatty acid ester, and sorbitan fatty acid ester to 3.4-4.0, and adjusts it to 65-99. ℃
The method for producing an acidic beverage is characterized by performing heat sterilization treatment at a temperature of 5 seconds to 15 minutes.

The acidic beverage of the present invention is an acidic beverage containing an amylase inhibitor and having a pH of 3.4 to 4.0, and which may interfere with the amylase inhibitory activity of the amylase inhibitor. Any acidic beverage containing no enzyme or other component may be used, and the type of acidic beverage and the type and content of other components contained in the acidic beverage are not particularly limited. Examples of the acidic drink of the present invention include fruit drinks such as fruit juice drinks, fruit pulp drinks, soft drinks containing fruit juice, and soft drinks containing fruit granules; soft drinks without fruit juice; carbonated drinks with or without fruit juice; fermented milk and lactic acid bacteria. Beverages; vegetable juice and the like can be mentioned. However, it should be noted that the presence of a large amount of ascorbic acid in the acidic beverage causes a decrease in the amylase inhibitory activity of the amylase inhibitor.

[0012] Examples of the above-mentioned fruit drinks and acid drinks containing fruit juice include citrus fruits, apples, peaches, grapes, pineapples, grapefruits, lemons, which are conventionally used for producing fruit drinks or fruit juice-containing drinks. An acidic beverage produced using fruits such as passion fruit, mango, plum, plum, kabos and tomato can be mentioned, but in these acidic beverages, it is necessary to pay attention to the amount of ascorbic acid as described above. Further, examples of the above-mentioned carbonated drinks and fruit-free juice soft drinks include colas,
Examples thereof include ciders, ramunes, and beverages seasoned with artificial flavors. Further, examples of fermented milk and lactic acid bacterium beverages include drink-type yogurt, yogurt diluted lactic acid bacterium beverage, fruit juice type lactic acid bacterium beverage, sterilized lactic acid bacterium beverage and the like. Furthermore, as an example of vegetable juice, carrot, tomato, vegetable juice using one or more kinds of other various vegetables,
Furthermore, vegetable / fruit juices to which fruit juice and pulp are added can be mentioned.

The amylase inhibitor contained in the acidic beverage of the present invention is not particularly limited in kind, origin, preparation method and the like, as long as it is an amylase inhibitor which can be safely ingested by humans and other animals. Either is fine. Further, the amylase inhibitor may be a highly purified product or a substance having a low degree of purification. Further, the amylase inhibitor may or may not have the chemical structure of which has been elucidated. In short, the amylase inhibitor has amylase inhibitory activity and is safe for the human body. Any substance can be used.

Examples of the amylase inhibitor which can be used in the present invention include an amylase inhibitor which is a protein consisting of two subunits represented by SEQ ID NO: 1 (hereinafter referred to as "0.
26AI ”), an amylase inhibitor which is a protein consisting of two subunits represented by SEQ ID NO: 2 (hereinafter referred to as“ 0.19AI ”), and a protein consisting of two subunits represented by SEQ ID NO: 3. Amylase inhibitors (hereinafter referred to as “0.53AI”) and the like can be mentioned. Even if these amylase inhibitors are used alone, 2
You may use together 1 or more types. Alternatively, a substance (mixture) containing a high concentration of one or more of these amylase inhibitors may be used.

Although not limited thereto, the above-mentioned 0.
The method for preparing 26AI and 0.19AI is specifically described in the above-mentioned Japanese Patent Application No. 5-91881 filed by the present applicant. Further, 0.53AI is described in "Biochem. Biophys. Acta." 743, 52-57 (1983).

Among the above-mentioned amylase inhibitors,
Since 0.26AI and 0.19AI both have high amylase inhibitory activity, they can effectively suppress or inhibit the decomposition of starch ingested during eating and drinking into sugar by adding a small amount to acidic drinks. be able to. for that reason,
In the acidic drink of the present invention, as an amylase inhibitor, the amount of
It is preferable to use a substance containing at least one of 26 AI and 0.19 AI, or at least one of 0.26 AI and 0.19 AI.

The amount of the amylase inhibitor added to the acidic beverage is determined by the type of the acidic beverage, the type of the amylase inhibitor and the strength of the amylase inhibitory activity, and 1 bottle (1 pack) of the acidic beverage containing the amylase inhibitor. It can be adjusted appropriately according to the volume per unit, but 1 ml of acidic beverage
Per 2,000 U or more, especially 8,000 to 750,
It is preferably 000 U. When adding a low-purity amylase inhibitor to an acidic beverage, based on the strength of the amylase inhibitory activity of each amylase inhibitor, the addition amount should be calculated based on the above and added to the acidic beverage. .

In producing the acidic beverage of the present invention,
The pH of the beverage before the heat sterilization treatment is 3.4 to
It is necessary to make adjustments so that the range is 4.0. If the pH of the acidic beverage is lower than 3.4 during heat sterilization, the activity of the added amylase inhibitor will be reduced and good amylase inhibitory activity will not be exhibited. On the other hand, pH
If the value is higher than 4.0, complete sterilization cannot be achieved without heat sterilization at a temperature of 100 ° C or higher, and an acidic beverage that can be stored for a long period cannot be obtained, and sterilization at a temperature of 100 ° C or higher is not possible. When it is carried out, the activity of the amylase inhibitor contained in the acidic beverage is reduced or lost, and good amylase inhibitory activity is not exhibited.

If the pH of the acidic beverage is in the range of 3.4 to 4.0 before the heat sterilization treatment without adding acid or alkali, an amylase inhibitor is added to the acidic beverage as it is. A heat sterilization process can be performed. If the pH of the beverage is higher than 4.0 before the heat sterilization, it is necessary to adjust the pH to the range of 3.4 to 4.0 using an acidic substance. Examples of acidic substances include citric acid, acetic acid, lactic acid, tartaric acid,
Organic acids such as malic acid and organic acid-containing substances, and inorganic acids such as hydrochloric acid and phosphoric acid can be used, and among them, organic acids such as citric acid, acetic acid, lactic acid, tartaric acid and malic acid are preferably used. As mentioned above, ascorbic acid lowers the amylase inhibitory activity of the amylase inhibitor, so it is not preferable to use it as an acid for pH adjustment.
On the other hand, when the pH of the beverage is lower than 3.4 before the heat sterilization, it is necessary to adjust the pH to the range of 3.4 to 4.0 using an alkaline substance. Examples of the alkaline substance in this case include salts of organic acids or inorganic acids having weak alkalinity such as citrates such as sodium citrate and phosphates such as sodium phosphate.

In order to make the acidic beverage storable for a long period of time, the acidic beverage adjusted to pH 3.4 to 4.0 is subjected to heat sterilization treatment. In this case, the heat sterilization treatment results in the amylase inhibitory activity of the amylase inhibitor. 65-99 [deg.] C., preferably 70-95, so as not to be lost or reduced
Perform at ℃. The heat sterilization time can be adjusted depending on the type of the acidic beverage, but generally 5 seconds to 15 minutes is preferable because it can prevent the activity of the amylase inhibitor from lowering, does not deteriorate the acidic beverage, and has good thermal efficiency. The heat sterilization treatment of the acidic beverage may be carried out before, at the time of, or after the container is filled with the acidic beverage such as a bottle, a can, a pack of paper, plastic or the like.

Further, when an amylase inhibitor is added to a beverage, it easily foams. Therefore, in the present invention, at least one of propylene glycol fatty acid ester, glycerin fatty acid ester and sorbitan fatty acid ester is used as an antifoaming agent together with the amylase inhibitor. It is preferable to add it inside. In that case, any of propylene glycol fatty acid ester, glycerin fatty acid ester, and / or sorbitan fatty acid ester, which are allowed to be used in foods, can be used. More specifically, for example, propylene glycol fatty acid esters such as propylene glycol monooleate and propylene glycol monostearate; glyceryl monooleate, glyceryl dioleate, glyceryl monocaprylate, glyceryl dicaprylate, glyceryl monostearate, distearic acid. Glycerin fatty acid esters such as glycerin; sorbitan fatty acid esters such as sorbitol monostearate, sorbitol monooleate, sorbitol monolaurate can be used, and one or more of these compounds should be used. You can

Among the above-mentioned compounds, in the present invention,
Propylene glycol monooleate; glyceryl dicaprylate; monoglyceryl monooleate, glycerin dioleate and mixtures thereof; or sorbitol monolaurate is preferably used. By using these compounds, stirring treatment or shaking can be performed. No bubbles, or even if bubbles occur, quickly defoam.

The above-mentioned compounds used for defoaming in the present invention are included in the range of compounds known as surfactants for food additives, but all the surfactants for food additives are included. However, it is not possible to quickly eliminate the foam generated by the addition of the amylase inhibitor, and it is possible to quickly eliminate the foam generated in the acidic beverage by the addition of the amylase inhibitor only when the specific compound described above is used. It is now possible to significantly suppress the generation of bubbles. For example, when other compounds such as lecithin, sucrose fatty acid ester, diglycerin fatty acid ester such as diglycerin monooleate, which are widely known as surfactants for food additives, are used, they contain an amylase inhibitor. Generation of bubbles in the beverage is remarkable, and it takes a long time for the generated bubbles to disappear, so that the acidic beverage of the present invention cannot be effectively used. In this respect, it is significant in the present invention that a specific compound is selected and used as an antifoaming agent.

The amount of the above defoaming compound added to the acidic beverage may vary depending on the type of the defoaming compound, the type of acidic beverage, etc., but generally it is 0 based on the total weight of the acidic beverage. It is preferable to keep about 4 to 250 ppm from the viewpoint of eliminating bubbles, texture and taste of acidic beverages,
It is more preferably 10 to 230 ppm. In general,
If the amount of the defoaming compound added is less than 0.4 ppm, bubbles tend to be generated when the acidic treatment containing the amylase inhibitor is stirred or shaken before drinking, and the generated bubbles are generated. Will take a long time to disappear. On the other hand, the amount of the defoaming compound added is 250
When the content exceeds ppm, generation of bubbles is prevented, but an oil film-like product floats on the surface of the acidic beverage, and the appearance and taste of the resulting acidic beverage are likely to be deteriorated.

In the present invention, immediately before the heat sterilization treatment, the amylase inhibitor and the defoaming compound are added to the acidic beverage at the same or almost the same time, and the heat sterilization treatment is carried out to obtain the acidic beverage of the present invention. It is preferably manufactured. By adding the amylase inhibitor to the acidic beverage immediately before the heat sterilization treatment, it is possible to prevent alteration or loss of the amylase inhibitor, and also to foam the acidic beverage by adding the above antifoaming agent together with the amylase inhibitor. It is possible to prevent or erase bubbles promptly.

As described above, the activity of the amylase-inhibiting substance is not reduced or lost, and the amylase-inhibiting activity is high, and there is no foaming, and the acidity of the present invention is excellent in texture and taste and can be stored for a long period of time. You can get a drink. Since the acidic beverage of the present invention contains an amylase inhibitor that inhibits the activity of amylase that decomposes starch into sugar, the ingested starch is decomposed into sugar by drinking together with the meal. It is possible to suppress the increase in blood sugar level and prevent or treat diabetes, hyperlipidemia, arteriosclerosis, obesity and the like.

[0027]

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples. Also,
In the following Examples, the total protein content in the obtained products, the above-mentioned content of 0.19AI contained therein, and the inhibitory activity against human pancreatic α-amylase were measured by the following methods.

Measurement of total protein content : Keltech Auto 1
It was measured by the Kjeldahl method using a 030 type machine (manufactured by Tecator). The nitrogen / protein conversion factor was 5.70.

Determination of 0.19 AI content : 0.1
% Trifluoroacetic acid aqueous solution and subjected to high performance liquid chromatography under the conditions shown in Table 1 below to measure the peak area of 0.19 AI in the chromatogram. On the other hand, a 0.19 AI standard (purity 100%) was subjected to high performance liquid chromatography under the same conditions to measure the peak area of 0.19 AI in the chromatogram, and the 0.19 AI content in the sample was calculated by the following mathematical formula 1. Was calculated.

[0030]

## EQU1 ## 0.19 AI content (%) = (Sa / S
t) × 100 In the formula, Sa = peak area of 0.19 AI of sample St = peak area of 0.19 AI of standard sample

[0031]

[Table 1] Chromatographic conditions Column : Packing material: CAPCELL PAK C18 SG120A (particle size 5 μm) (manufactured by Shiseido Co., Ltd.) Size: 4.6 mmφ × 250 mm Temperature: 50 ° C. Flow rate : 1 ml / min Detection : Absorbance at 280 nm Mobile phase : Liquid A; 0 1% trifluoroacetic acid aqueous solution B solution; high pressure linear gradient end elution time (min) A solution (%) B solution ( composed of 80% acetonitrile and 0.1% trifluoroacetic acid aqueous solution with the following time / concentration gradient %) 0 65 35 3 62 3 8 38 15 62 62 38 16 0 100 20 0 100

Of human pancreatic α-amylase inhibitory activity
Measurement : 50m of sample aqueous solution and human aqueous solution α-amylase
20 mM piperazine-N, N′-bis (2 containing M NaCl, 5 mM CaCl ₂ and 0.02% ovalbumin.
-Ethanesulfonic acid) buffer (pH 6.9) and after standing at 37 ° C for 30 minutes, 0.5 ml of 1.5% soluble starch solution (pH 6.9) was mixed. 3 this liquid
After allowing the reaction to proceed at 7 ° C. for 10 minutes, 2.5 ml of a stop solution (0.08M HCl and 0.4M acetic acid)
Was added. 0.2 ml was taken from the reaction solution and 2.5
ml of iodine solution (0.05% KI and 0.005%
(Iodine) was added and the absorbance at 660 nm was measured.
In the measurement, the amount of amylase that reduces the absorbance by 80% when the sample solution was not used was used, and the amount of amylase inhibitor that inhibits the amylase activity by 50% was expressed as 1 unit (U).

Reference Example 1 [Preparation of 0.19 AI] 800 kg of wheat flour was mixed with 110 liters of water and kneaded to form a dough. The dough was washed with 7600 liters of water to give 410 kg of gluten and 5 parts of wheat starch.
05 kg was recovered. At that time, since 6200 liters of waste liquid was generated, hydrochloric acid was added to this waste liquid (water extraction liquid) to adjust the pH to 3, and after leaving it for 30 minutes, p was added with ammonia.
When H was adjusted to 6.5, insoluble matter was precipitated. The precipitate was removed and 5200 liters of the supernatant (I) was recovered.

After adding 300 ppm of sodium alginate to the supernatant (I) recovered above, the pH was adjusted to 4.2 and the mixture was stirred for 30 minutes. As a result, a water-insoluble matter was produced, and this water-insoluble matter was recovered using a DeLaval centrifuge. The recovered material was dispersed in 10 times the amount of water, 4.7 kg of calcium chloride was added, and the mixture was stirred well, the pH was adjusted to 8.5 with ammonia, and the mixture was left standing for 1 hour. Then, using a De Laval centrifuge, solids were separated and removed to collect 600 liters of the supernatant.

The supernatant recovered above is neutralized with hydrochloric acid,
After heating the neutralized solution at 80 ° C. for 30 minutes, the produced insoluble material was separated by a de Laval centrifuge to collect a supernatant, and the supernatant was collected by an ultrafiltration membrane [manufactured by Nitto Denko Corporation; NT
U-3250 CIR (20,000 fractions)] and the excess calcium salt was desalted to obtain a concentrate (II).

140 liters of the concentrated solution (II) obtained above was adjusted to pH 7.5 with ammonia, and a cation exchange resin [DIAION HPK-55; manufactured by Mitsubishi Kasei Co.] 28
Column filled with liter (length 900 mm, inner diameter 20
0 mm) at a flow rate of 1 liter / min, and a fraction eluted without being adsorbed on the cation exchange resin was collected. The above-mentioned eluate fraction was sterilized and filtered using a ceramic filter, and then freeze-dried to obtain 1400 g of dry powder (III). Total protein content of this dry powder (III), 0.19A
When the content of I and the inhibitory activity against human pancreatic α-amylase were measured by the above-mentioned methods, they were 91% and 3 respectively.
5% and 7175 U / mg.

Example 1 (1) 1.00 g of 0.19 AI [dry powder (III) prepared in Reference Example 1 above; α-amylase inhibitory activity against human pancreas = 7175 U / mg], sugar 8. 0 g, orange flavor 0.10 g and corn pigment 0.02
g and mixed with water, citric acid and sodium citrate to give a total volume of 100 ml (71750 U / ml as 0.19 AI) and the p shown in Table 2 below.
Prepare each acidic beverage so that it becomes H,
The amylase inhibitory activity was measured by the method described above. Next, 45 ml of each of the acidic beverages was filled in two containers and sealed, and then heat sterilization treatment was performed at 85 ° C. for 5 minutes.

(2) One of the acid drinks contained in the container after the heat sterilization treatment obtained in the above (1) is opened immediately after the heat sterilization treatment, and its amylase inhibitory activity is measured to measure the temperature before the heat sterilization treatment. The retention rate of the amylase inhibitory activity after the heat sterilization treatment with respect to the amylase inhibitory activity of the acidic beverage was determined, and tasting was performed to perform a sensory evaluation. The results are shown in Table 2 below. (3) The other of the acid beverages contained in the container after the heat sterilization treatment obtained in (1) above is stored at 30 ° C. for 12 weeks and then opened, and its amylase inhibitory activity is measured to perform the heat sterilization treatment. The retention rate of the amylase inhibitory activity after the heat sterilization treatment with respect to the amylase inhibitory activity of the previous acidic beverage was determined, and tasting was performed to perform a sensory evaluation.
It was as shown in.

[0039]

[Table 2] PH of acidic beverages 3.0 3.3 3.4 3.5 4.0 4.3 ○ Immediately after heat sterilization treatment : Amylase inhibitory activity retention rate (%) ¹⁾ 94 94 95 95 97 98 General viable cell count (cells / g beverage) <10 ² <10 ² <10 ² <10 ² <10 ² <10 ² Sensory evaluation ³⁾ ○ ○ ○ ○ ○ △ ○ After storage for 12 weeks : Amylase inhibitory activity retention rate (%) ¹⁾ 67 73 80 83 94-2 ⁾ General viable cell count (pieces / g beverage) <10 ² <10 ² <10 ² <10 ² <10 ² > 10 ⁶ Sensory evaluation ³⁾ ○ ○ ○ ○ ○ × 1) Amylase inhibitor retention rate of 80% or more passed 2) Not measured 3) Content of sensory evaluation: ○: Refreshing sourness with a refreshing feeling and good taste △: No refreshing feeling, slightly bad taste × : Corrupted and cannot be tasted

From the results shown in Table 2 above, when producing an acidic beverage containing an amylase inhibitor, the pH of the acidic beverage may be adjusted to the range of 3.4 to 4.0 and heat sterilization may be performed. It can be seen that it is important for obtaining an acidic beverage that can maintain a high amylase inhibitory activity for a long period of time and can be stored for a long period without spoiling for a long period. Furthermore, from the results of Table 2 above, when the pH of the acidic beverage is less than 3.4, the amylase inhibitory activity is significantly reduced when stored for a long time, while when the pH of the acidic beverage is higher than 4.0, spoilage occurs. You can see that it cannot be stored for a long time.

Example 2 (1) 10.0 g of 0.19 AI [dry powder (III); α-amylase inhibitory activity against human pancreas = 7175 U / mg] prepared in Reference Example 1 above, sugar 80. 0g,
5.0 g of citric acid, 2.5 g of sodium citrate, 1.0 g of orange flavor, 0.2 g of corn pigment and 901.3 g of water are mixed to prepare an acidic beverage having a pH of 3.8 (0.
19AI, 71750 U / ml was prepared and its amylase inhibitory activity was measured. (2) After 50 ml of the acidic beverage prepared in (1) above was filled in a container and sealed, heat sterilization treatment was performed at each temperature shown in Table 3 for 5 minutes. After opening the container after heat sterilization treatment, measure the amylase inhibitory activity, and determine the retention rate of the amylase inhibitory activity after heat sterilization treatment against the amylase inhibitory activity of the acidic beverage before heat sterilization treatment, and its appearance with the naked eye. The results were as shown in Table 3 below.

[0042]

[Table 3] Heat sterilization temperature of acidic beverage (℃) 60 65 70 80 95 99 100 110 Amylase inhibitory activity retention rate (%) ¹⁾ 100 100 99 97 93 90 80 0 Appearance of acidic beverage ²⁾ : Appearance immediately after production ○ ○ ○ ○ ○ ○ × × Appearance after storage for 2 weeks × ○ ○ ○ ○ ○ − ³⁾ − ³⁾ 1) Amylase inhibitor retention rate of 80% or more passes 2) Content of appearance evaluation of acidic beverages: ○: Transparent and good ×: Lots of white suspended solids are poor (protein immediately after production) Etc. will solidify and float, and mold will float after storage for 2 weeks.) 3) Do not observe

From the results shown in Table 3 above, in order to obtain an acidic beverage containing an amylase inhibitor having a good appearance while maintaining a high amylase inhibitory activity, the heat sterilization treatment was performed at a temperature of 65 to 99 ° C. It is necessary to carry out the treatment, and it can be seen that if the heat sterilization temperature is 100 ° C. or higher, the amylase inhibitory activity is greatly reduced and the appearance becomes poor.

Example 3 Hot water 1000 having a temperature of 90 ° C.
To 0.1 liter, 5 parts of 0.19AI obtained in Reference Example 1 above are added.
g, 70 g of sugar, 0.05 g of citric acid and 0.02 g of sodium citrate, and then 0.05 g of the defoaming compound shown in Table 1 below, and then a hand mixer (National "Hand Mixer"). HI, MK-HI ") was used to stir for 1 minute to prepare an acidic beverage having a pH of 3.8. The presence or absence of foaming and the state immediately after the stirring was stopped were visually observed, and the time required for the foam to disappear after the stirring was stopped (foaming time) was measured. The results are shown in Table 4 below.

[0045]

[Table 4]

From the results shown in Table 4 above, when propylene glycol monooleate, glyceryl dicaprylate, a mixture of glyceryl monooleate and glyceryl dioleate or sorbitol monolaurate was added to an acidic beverage containing an amylase inhibitor. Is very little foaming, moreover, the foam disappears immediately after the stirring is stopped, and the appearance of the acidic beverage is highly transparent and good, whereas when lecithin, sucrose fatty acid ester or diglycerin monooleate is added, It can be seen that the foaming is large, the generated foam is hard to disappear, it takes 30 minutes or more for the foam to disappear, and the appearance of the acidic beverage is turbid and bad.

Example 4 A pH of 3.8 was obtained in the same manner as in Example 1 except that propylene glycol monooleate was added as a compound for defoaming in the proportion shown in Table 5 below.
The acidic drink of was prepared. The presence or absence of foaming and the state immediately after the stirring was stopped were visually observed, and the time required until the foam disappeared after the stirring was stopped (foaming time) was measured. The results are shown in Table 5 below. . Further, the taste of the obtained acidic beverage was evaluated, and the results were as shown in Table 5 below.

[0048]

[Table 5]

From the results in Table 5 above, from the viewpoints of foaming prevention, defoaming properties, appearance, taste of the resulting acidic beverage, etc., the amount of the defoaming compound added to the acidic beverage was 1 ml of the acidic beverage.
It is preferable to set 0.4 to 250 ppm per 1
It is understood that it is more preferable to set it to 0 to 230 ppm.

[0050]

EFFECTS OF THE INVENTION Since the acidic beverage of the present invention contains an amylase inhibitor, by ingesting the acidic beverage of the present invention together with a meal, the starch ingested by inhibiting the activity of amylase It is possible to reduce or prevent the decomposition into sugar, thereby suppressing or increasing the blood sugar level, and preventing or treating diabetes, hyperlipidemia, arteriosclerosis, obesity and the like. Furthermore, in the present invention, since the pH of the acidic beverage is set to 3.4 to 4.0 and the heat sterilization treatment is performed at a temperature of 65 to 99 ° C, the activity of the amylase inhibitor contained in the acidic beverage is not lost for a long period of time. It has a high amylase inhibitory activity and can be stored for a long period of time, for example, it can be stored at room temperature for about 1 year. Then, the acidic beverage of the present invention preferably contains the above-described specific antifoaming compound together with the amylase inhibitor, so that there is no foaming or very little foaming, and when foaming disappears quickly, It has excellent workability when heat-sterilizing acidic beverages and filling containers, etc., and even if shaken before drinking, no bubbles spew out after opening the cap, and the transparency is good and suspended matter. It is very good in appearance because it is few.

[0051]

[Sequence list]

SEQ ID NO: 1 Sequence length: 124 Sequence type: Amino acid Topology: Linear Sequence type: Protein sequence Ser Gly Pro Trp Met Cys Tyr Pro Gly Tyr Ala Phe Lys Val Pro Ala 1 5 10 15 Leu Pro Gly Cys Arg Pro Val Leu Lys Leu Gln Cys Asn Gly Ser Gln 20 25 30 Val Pro Glu Ala Val Leu Arg Asp Cys Cys Gln Gln Leu Ala Asp Ile 35 40 45 Ser Glu Trp Cys Arg Cys Gly Ala Leu Tyr Ser Met Leu Asp Ser Met 50 55 60 Tyr Lys Glu His Gly Val Gln Glu Gly Gln Ala Gly Thr Gly Ala Phe 65 70 75 80 Pro Ser Cys Arg Arg Glu Val Val Lys Leu Thr Ala Ala Ser Ile Thr 85 90 95 Ala Val Cys Lys Leu Pro Ile Val Ile Asp Ala Ser Gly Asp Gly Ala 100 105 110 Tyr Val Cys Lys Gly Val Ala Ala Tyr Pro Asp Ala 115 120

SEQ ID NO: 2 Sequence length: 124 Sequence type: Amino acid Topology: Linear Sequence type: Protein sequence Ser Gly Pro Trp Met Cys Tyr Pro Gly Gln Ala Phe Gln Val Pro Ala 1 5 10 15 Leu Pro Ala Cys Arg Pro Leu Leu Arg Leu Gln Cys Asn Gly Ser Gln 20 25 30 Val Pro Glu Ala Val Leu Arg Asp Cys Cys Gln Gln Leu Ala His Ile 35 40 45 Ser Glu Trp Cys Arg Cys Gly Ala Leu Tyr Ser Met Leu Asp Ser Met 50 55 60 Tyr Lys Glu His Gly Ala Gln Glu Gly Gln Ala Gly Thr Gly Ala Phe 65 70 75 80 Pro Arg Cys Arg Arg Glu Val Val Lys Leu Thr Ala Ala Ser Ile Thr 85 90 95 Ala Val Cys Arg Leu Pro Ile Val Val Asp Ala Ser Gly Asp Gly Ala 100 105 110 Tyr Val Cys Lys Asp Val Ala Ala Tyr Pro Asp Ala 115 120

SEQ ID NO: 3 Sequence length: 124 Sequence type: Amino acid Topology: Linear Sequence type: Protein sequence Ser Gly Pro Trp Met Cys Tyr Pro Gly Gln Ala Phe Gln Val Pro Ala 1 5 10 15 Leu Pro Gly Cys Arg Pro Leu Leu Lys Leu Gln Cys Asn Gly Ser Gln 20 25 30 Val Pro Glu Ala Val Leu Arg Asp Cys Cys Gln Gln Leu Ala Asp Ile 35 40 45 Ser Glu Trp Pro Arg Cys Gly Ala Leu Tyr Ser Met Leu Asp Ser Met 50 55 60 Tyr Lys Glu His Gly Val Ser Glu Gly Gln Ala Gly Thr Gly Ala Phe 65 70 75 80 Pro Ser Cys Arg Arg Glu Val Val Lys Leu Thr Ala Ala Ser Ile Thr 85 90 95 Ala Val Cys Arg Leu Pro Ile Val Val Asp Ala Ser Gly Asp Gly Ala 100 105 110 Tyr Val Cys Lys Asp Val Ala Ala Tyr Pro Asp Ala 115 120

Continuation of front page (51) Int.Cl. ⁶ Identification number Office reference number FI Technical display location A61K 38/55 ADN ADP C12N 9/99 ZNA A61K 37/64 ACN ADN ADP

Claims (6)

[Claims] 1. An acidic beverage containing an amylase inhibitor, having a pH adjusted to 3.4 to 4.0, and heat-sterilized at a temperature of 65 to 99 ° C. for 5 seconds to 15 minutes. 2. An amylase inhibitor; and at least one of propylene glycol fatty acid ester, glycerin fatty acid ester and sorbitan fatty acid ester.
Containing seeds, pH adjusted to 3.4-4.0, 65-
An acidic beverage heat-sterilized at a temperature of 99 ° C for 5 seconds to 15 minutes. 3. The acidic beverage according to claim 1, wherein the content of the amylase inhibitor is 2,000 U or more per 1 ml of the acidic beverage. 4. A propylene glycol fatty acid ester,
The content of at least one of glycerin fatty acid ester and sorbitan fatty acid ester is 0.4 to 250 ppm based on the total weight of the acidic beverage.
Or an acidic drink of 3. 5. The p of a beverage containing an amylase inhibitor
Adjust H to 3.4-4.0, and adjust the temperature at 65-99 ° C to 5
A method for producing an acidic beverage, which comprises heat sterilization treatment for seconds to 15 minutes. 6. An amylase inhibitor; and at least one of propylene glycol fatty acid ester, glycerin fatty acid ester and sorbitan fatty acid ester.
Adjust the pH of the beverage containing seeds to 3.4-4.0
A method for producing an acidic beverage, which comprises performing heat sterilization treatment at a temperature of 5 to 99 ° C for 5 seconds to 15 minutes.