TW201402015A - 水性液體飲料 - Google Patents
水性液體飲料 Download PDFInfo
- Publication number
- TW201402015A TW201402015A TW102112182A TW102112182A TW201402015A TW 201402015 A TW201402015 A TW 201402015A TW 102112182 A TW102112182 A TW 102112182A TW 102112182 A TW102112182 A TW 102112182A TW 201402015 A TW201402015 A TW 201402015A
- Authority
- TW
- Taiwan
- Prior art keywords
- aqueous liquid
- liquid beverage
- peptide
- protein
- carnitine
- Prior art date
Links
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本發明提供一種水性液體飲料，其特徵為調配有低甲氧基果膠、糊精，及胺基酸、牛磺酸、肉鹼、胜肽或蛋白質。
Description
本發明係關於水性之液體飲料，為可利用於醫藥品、準醫藥品及食品等領域。
肥胖係會導致引發代謝症候群之嚴重的社會問題。作為預防肥胖的有效手段，可舉例限制食物攝取量之節食方式，但是實際情況卻因為由此而生的空腹感使得此法不能長期維持。因此，為了消解空腹感，香料或香料化合物作為主成分之空腹感緩和劑(參照專利文獻1)、榖片食品(參照專利文獻2)、可食用磷蛋白及金屬碳酸鹽(參照專利文獻3)等被提供。
作為改善此種空腹感的方法之一，已報導使用寒天，提升於胃液中浸泡一陣子後之寒天的凝膠強度之方法(參照專利文獻4)。然而，堅硬的凝膠需咀嚼後方可吞嚥，以至於此法不可謂之具有高實用性。又，雖已報導有使用含有膠化劑之胃內筏組成物之方法(參照專利文獻5)，但此種凝膠的強度太低，並不足以長時間抑制空腹感。進而，有著同時調配有胺基酸、牛磺酸、肉鹼、胜
肽、蛋白質等之營養成分時凝膠強度低下之問題。
[專利文獻1]日本特開2008-7427號公報
[專利文獻2]日本特開2007-53929號公報
[專利文獻3]日本特開2010-94085號公報
[專利文獻4]日本特開2008-110923號公報
[專利文獻5]日本特表2009-530254號公報
本發明的目的為提供一種水性液體飲料，其係具有飲用前雖為普通的水性液體飲料，飲用後於胃中與胃酸反應而凝膠化，滯留於胃中且產生持久飽腹感之性質，其尚調配有胺基酸、牛磺酸、肉鹼、胜肽或蛋白質。
本發明者為了解決上述課題而努力檢討的結果，發現將同時調配有糊精之調配有低甲氧基果膠之水性液體飲料，與人工胃液(日局第1液)產生反應而凝膠化，其因調配胺基酸、牛磺酸、肉鹼、胜肽或蛋白質而降低之凝膠強度有相當大程度的回復。
根據此知識所得到本發明之態樣如下：
(1)一種水性液體飲料，其特徵為調配有低甲氧基果膠、糊精，及胺基酸、牛磺酸、肉鹼、胜肽或蛋白質。
(2)如前述(1)之水性液體飲料，其中，相對於低甲氧基果膠1質量份，胺基酸、牛磺酸、肉鹼、胜肽或蛋白質之調配量為1.5質量份以下。
(3)如前述(1)或(2)之水性液體飲料，其中，胺基酸為甘胺酸或精胺酸。
(4)如前述(1)或(2)之水性液體飲料，其中，胜肽為酵母胜肽或膠原蛋白胜肽。
(5)如前述(1)或(2)之水性液體飲料，其中，蛋白質為蛋白酶抑制劑。
(6)如前述(1)~(5)中任一項之水性液體飲料，其中，pH值為3.5~7.0。
依據本發明，能提供一種水性液體飲料，其被認為能與胃酸反應而凝膠化，且由於凝膠強度高，使得消解空腹感的狀態能夠長時間地維持，其調配有胺基酸、牛磺酸、肉鹼、胜肽或蛋白質。
「果膠」，係以α-1,4-鍵結聚半乳糖醛酸為主成分之水溶性多醣類，從蘋果或柑橘類萃取出。本發明之果膠可為來自蘋果、來自柑橘類之任一者，但其必須為
「低甲氧基果膠」，即其果膠構成糖之以游離酸或甲基酯存在的半乳糖醛酸為甲基酯者之比率為未滿50%。順帶一提，甲基酯之比率為50%以上之果膠稱為高甲氧基果膠，其酸性域中可溶性固形物量若非55%以上則不凝膠化，因此不適合本發明。
低甲氧基果膠之調配量為水性液體飲料中0.01~10質量%，從服用性及胃中凝膠強度之點來看，0.1~3.5質量%更佳。
「糊精」是將澱粉以酸和酵素水解來製造，由數個葡萄糖結合而成者。在本發明中，通常之糊精以外也可以使用難消化性糊精。難消化性糊精是不會被人類消化酵素水解之難消化性、難吸收性的低卡路里水溶性食物纖維。
相對於低甲氧基果膠1質量份，糊精之調配量為0.1~300質量份，1~100質量份較佳。
作為「胺基酸」，雖可舉例如天冬醯胺酸、天冬胺酸、丙胺酸、精胺酸、異白胺酸、甘胺酸、麩醯胺酸、麩胺酸、半胱胺酸、絲胺酸、酪胺酸、色胺酸、蘇胺酸、纈胺酸、脯胺酸、組胺酸、苯丙胺酸、甲硫胺酸、白胺酸、離胺酸，但以甘胺酸、精胺酸較佳。
「牛磺酸」，亦稱作胺基乙基磺酸或2-胺乙磺酸，藉由化學合成來生產之外，亦可從牛膽汁、貝類、烏賊、章魚等各種動物之萃取物來生產，本發明皆可使用。
「肉鹼」，亦稱作γ-三甲基-β-羥基丁基甜菜鹼。作為「肉鹼」，可舉例如L-肉鹼、DL-肉鹼，及該等之鹽(鹽酸鹽、硝酸鹽、反丁烯二酸鹽、酒石酸鹽等)或該等之相關化合物(乙醯肉鹼、丙醯肉鹼等之醯肉鹼等)等，其中以L-肉鹼較佳。作為「胜肽」，可舉例如酵母胜肽、膠原蛋白胜肽、乳胜肽、卵白胜肽、沙丁魚胜肽、麩醯胺酸胜肽、球蛋白胜肽等，其中以酵母胜肽或膠原蛋白胜肽較佳。
作為「蛋白質」，可舉例如大豆蛋白質、乳蛋白質、小麥蛋白質、米糠蛋白質萃取物、蛋白酶抑制劑等，其中以蛋白酶抑制劑較佳。已知蛋白酶抑制劑多含有於馬鈴薯之萃取物中。
胺基酸、牛磺酸、肉鹼、胜肽或蛋白質可調配1種或2種以上，其調配量係相對於低甲氧基果膠1質量份而言為0.01~1.5質量份，0.02~1.5質量份較佳。依據此調配比例，能提供一種水性液體飲料，其係具有飲用前雖為普通的水性液體飲料，飲用後於胃中與胃酸反應而凝膠化，滯留於胃中且產生持久飽腹感之性質，即使其尚調配有胺基酸、牛磺酸、肉鹼、胜肽、蛋白質亦能確保充分凝膠強度。
本發明之水性液體飲料的pH值，因低甲氧基果膠未滿pH3.5時會凝膠化，以3.5~7.0為佳，從水性液體飲料之製造容易度之點來看，3.9~7.0更佳。
為了確保本發明的水性液體飲料之pH值在上
述範圍內，如有必要可調配有機酸等之pH值調整劑。
又，在不減損本發明效果之範圍內可適宜地調配維他命類、礦物質類、生藥、生藥萃取物、咖啡因、蜂王漿等作為其他成分。進一步如有必要，在不減損本發明效果之範圍內可適宜地調配抗氧化劑、著色劑、香料、調味劑、保存劑、甜味料等之添加物。
本發明之水性液體飲料可用常法調製，其方法並沒有特別限定。例如，將各成分秤量後溶解於適量的精製水後，調整pH值，再來加入精製水調整容量，如有必要可以藉由施行濾過、殺菌處理來調製。
本發明之水性液體飲料可提供作為清涼飲料水、機能性飲料之外、保健飲料、糖漿等醫藥品及準醫藥品、茶飲料、運動飲料等食品領域中各種飲料。
以下表示各實施例、比較例及試驗例，更詳細地說明本發明。
於精製水中添加檸檬酸水和物及苯甲酸鈉，進而，添加並溶解胺基酸(甘胺酸：比較例3、實施例1；L-精胺酸鹽酸鹽：比較例5、實施例3)、牛磺酸(比較例4、10、11、實施例2、8~11)、L-肉鹼(比較例9、實施例7)、胜肽(酵母胜肽：比較例6、實施例4；膠原蛋白胜
肽：比較例7、實施例5)或蛋白質(含有蛋白酶抑制劑之馬鈴薯萃取物：比較例8、實施例6)，以鹽酸．氫氧化鈉調整pH值至3.5(最終pH為3.9時)、4.5(最終pH為4.5、7.0時)。將該溶液加溫至80℃，使低甲氧基果膠溶解，於該溶液中進一步加入糊精(比較例2、實施例1~11)、精製水使全量成為100mL，以氫氧化鈉調整pH值至3.9、4.5或7.0。各試驗液填充至玻璃瓶後殺菌，得到了表1~8所示之實施例1~11以及比較例1~11的飲料。
凝膠強度(斷裂強度)以下述之方法測定。
於50mL燒杯中加入12.5mL之實施例1~11及比較例1~11中所調配的飲料樣本，將12.5mL的日局1液(日本藥局方崩壞試驗法第1液)沿著壁面靜靜地滴下，日局1液是相當於胃液的酸性液體(pH值1.2)。在室溫放置一小時後，以黏彈性測定裝置測定凝膠強度(斷裂強度)。
使用機器：FUDOH流變儀(RHEOTECH製型式：RT-2100NJ-CW)
使用接頭：黏彈性粗圓棒20mm
試驗模式：斷裂試驗
測定範圍：20N
紀錄表速度：1cm/min
3次測定結果之平均值表示於表5~8。
如比較例3~9般調配有低甲氧基果膠及胺基酸、牛磺酸、肉鹼、胜肽或蛋白質之情形與比較例1(調
配有低甲氧基果膠，未調配胺基酸、牛磺酸、肉鹼、胜肽或蛋白質)相比，凝膠強度(斷裂強度)顯著地降低。另一方面，了解如實施例1~7般調配有低甲氧基果膠及胺基酸、牛磺酸、肉鹼、胜肽或蛋白質時進一步同時調配糊精之方式與比較例3~9相比，其凝膠強度(斷裂強度)增大。
如實施例8及9般調配有牛磺酸使pH成為3.9~7.0之方式與比較例10及11相比，凝膠強度(斷裂強度)顯著地增加。
如實施例10及11般相對於低甲氧基果膠1質量份而言即使調配有牛磺酸1.5質量份，藉由調配有糊精之方式與比較例4相比，凝膠強度(斷裂強度)顯著地增加。
依據本發明，能提供一種水性液體飲料，其係具有飲用前雖為普通的水性液體飲料，飲用後於胃中與胃酸反應而凝膠化，滯留於胃中且產生持久飽腹感之性質，其進一步調配有胺基酸、牛磺酸、肉鹼、胜肽、蛋白質。因此，藉由提供本發明作為以預防肥胖之節食為目標的醫藥品、準醫藥品及食品，對於此等產業的發達是被期待的。
Claims (6)
- 一種水性液體飲料，其特徵係調配有低甲氧基果膠、糊精，及胺基酸、牛磺酸、肉鹼、胜肽或蛋白質。
- 如請求項1之水性液體飲料，其中，相對於低甲氧基果膠1質量份，胺基酸、牛磺酸、肉鹼、胜肽或蛋白質之調配量係1.5質量份以下。
- 如請求項1或2之水性液體飲料，其中，胺基酸係甘胺酸或精胺酸。
- 如請求項1或2之水性液體飲料，其中，胜肽係酵母胜肽或膠原蛋白胜肽。
- 如請求項1或2之水性液體飲料，其中，蛋白質係蛋白酶抑制劑。
- 如請求項1~5中任一項之水性液體飲料，其中，pH值係3.5~7.0。
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| CN108697614B (zh) * | 2016-01-20 | 2021-12-14 | 三得利控股株式会社 | 含有胶原肽的组合物 |
| JP7243157B2 (ja) * | 2017-12-13 | 2023-03-22 | 大正製薬株式会社 | 炭酸飲料 |
| JP7408945B2 (ja) * | 2018-08-21 | 2024-01-09 | 大正製薬株式会社 | 経口用組成物 |
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| JP4620819B2 (ja) * | 1999-08-25 | 2011-01-26 | 味の素株式会社 | 高カロリー高蛋白質流動食 |
| GB2381451A (en) * | 2001-11-01 | 2003-05-07 | New Technology Res Ltd | Pharmaco-dietary preparation having nutrition-supplementing and nutrition-enhancing effect |
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