TW201402135A - Aqueous liquid beverage - Google Patents
Aqueous liquid beverage Download PDFInfo
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- TW201402135A TW201402135A TW102112179A TW102112179A TW201402135A TW 201402135 A TW201402135 A TW 201402135A TW 102112179 A TW102112179 A TW 102112179A TW 102112179 A TW102112179 A TW 102112179A TW 201402135 A TW201402135 A TW 201402135A
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- aqueous liquid
- liquid beverage
- polyoxyethylene
- nonionic surfactant
- pectin
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- 239000007788 liquid Substances 0.000 title claims abstract description 29
- 235000013361 beverage Nutrition 0.000 title claims abstract description 27
- -1 polyoxyethylene Polymers 0.000 claims abstract description 25
- 229920003171 Poly (ethylene oxide) Polymers 0.000 claims abstract description 19
- 239000002736 nonionic surfactant Substances 0.000 claims abstract description 14
- PYMYPHUHKUWMLA-UHFFFAOYSA-N 2,3,4,5-tetrahydroxypentanal Chemical compound OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 12
- 239000004359 castor oil Substances 0.000 claims description 5
- 235000019438 castor oil Nutrition 0.000 claims description 5
- ZEMPKEQAKRGZGQ-XOQCFJPHSA-N glycerol triricinoleate Natural products CCCCCC[C@@H](O)CC=CCCCCCCCC(=O)OC[C@@H](COC(=O)CCCCCCCC=CC[C@@H](O)CCCCCC)OC(=O)CCCCCCCC=CC[C@H](O)CCCCCC ZEMPKEQAKRGZGQ-XOQCFJPHSA-N 0.000 claims description 5
- 235000010987 pectin Nutrition 0.000 abstract description 5
- 239000001814 pectin Substances 0.000 abstract description 5
- 229920001277 pectin Polymers 0.000 abstract description 5
- 239000000499 gel Substances 0.000 description 21
- 230000000052 comparative effect Effects 0.000 description 12
- 238000000034 method Methods 0.000 description 9
- 239000003814 drug Substances 0.000 description 8
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 235000014113 dietary fatty acids Nutrition 0.000 description 5
- 229940079593 drug Drugs 0.000 description 5
- 239000000194 fatty acid Substances 0.000 description 5
- 229930195729 fatty acid Natural products 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 210000004211 gastric acid Anatomy 0.000 description 4
- 239000008213 purified water Substances 0.000 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 description 3
- 208000008589 Obesity Diseases 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 210000004051 gastric juice Anatomy 0.000 description 3
- 235000010445 lecithin Nutrition 0.000 description 3
- 239000000787 lecithin Substances 0.000 description 3
- 229940067606 lecithin Drugs 0.000 description 3
- 150000004702 methyl esters Chemical class 0.000 description 3
- 235000020824 obesity Nutrition 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 241000207199 Citrus Species 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 235000020971 citrus fruits Nutrition 0.000 description 2
- 235000001916 dieting Nutrition 0.000 description 2
- 230000037228 dieting effect Effects 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 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 1
- YASYEJJMZJALEJ-UHFFFAOYSA-N Citric acid monohydrate Chemical compound O.OC(=O)CC(O)(C(O)=O)CC(O)=O YASYEJJMZJALEJ-UHFFFAOYSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 208000001145 Metabolic Syndrome Diseases 0.000 description 1
- 229920002230 Pectic acid Polymers 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000002202 Polyethylene glycol Substances 0.000 description 1
- 229920001214 Polysorbate 60 Polymers 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- NPTLAYTZMHJJDP-KTKRTIGZSA-N [3-[3-[3-[3-[3-[3-[3-[3-[3-(2,3-dihydroxypropoxy)-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropyl] (z)-octadec-9-enoate Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)CO NPTLAYTZMHJJDP-KTKRTIGZSA-N 0.000 description 1
- 201000000690 abdominal obesity-metabolic syndrome Diseases 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- IAJILQKETJEXLJ-RSJOWCBRSA-N aldehydo-D-galacturonic acid Chemical compound O=C[C@H](O)[C@@H](O)[C@@H](O)[C@H](O)C(O)=O IAJILQKETJEXLJ-RSJOWCBRSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000020510 functional beverage Nutrition 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- BDAGIHXWWSANSR-NJFSPNSNSA-N hydroxyformaldehyde Chemical compound O[14CH]=O BDAGIHXWWSANSR-NJFSPNSNSA-N 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000007937 lozenge Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 230000002085 persistent effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229920001223 polyethylene glycol Polymers 0.000 description 1
- 239000010318 polygalacturonic acid Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229940109850 royal jelly Drugs 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 229940083466 soybean lecithin Drugs 0.000 description 1
- 235000011496 sports drink Nutrition 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 229910000018 strontium carbonate Inorganic materials 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/70—Carbohydrates; Sugars; Derivatives thereof
- A61K31/715—Polysaccharides, i.e. having more than five saccharide radicals attached to each other by glycosidic linkages; Derivatives thereof, e.g. ethers, esters
- A61K31/732—Pectin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
- A61K47/30—Macromolecular organic or inorganic compounds, e.g. inorganic polyphosphates
- A61K47/36—Polysaccharides; Derivatives thereof, e.g. gums, starch, alginate, dextrin, hyaluronic acid, chitosan, inulin, agar or pectin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
- A61K47/44—Oils, fats or waxes according to two or more groups of A61K47/02-A61K47/42; Natural or modified natural oils, fats or waxes, e.g. castor oil, polyethoxylated castor oil, montan wax, lignite, shellac, rosin, beeswax or lanolin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/0087—Galenical forms not covered by A61K9/02 - A61K9/7023
- A61K9/0095—Drinks; Beverages; Syrups; Compositions for reconstitution thereof, e.g. powders or tablets to be dispersed in a glass of water; Veterinary drenches
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/04—Anorexiants; Antiobesity agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
Abstract
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。 The present invention relates to an aqueous liquid beverage, which is useful in the fields of pharmaceuticals, quasi-drugs, and foods.
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塩(參照專利文獻3)等被提供。 Obesity can cause serious social problems that cause metabolic syndrome. As an effective means of preventing obesity, a dieting method that limits food intake can be exemplified, but the actual situation is that the method cannot be maintained for a long time because of the feeling of fasting. Therefore, in order to eliminate the feeling of fasting, a fasting sensitizer as a main component of a flavor or a fragrance compound (see Patent Document 1), a lozenge food (see Patent Document 2), edible phosphorus protein and metal strontium carbonate (see Patent Document 3) Etc. is provided.
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。 As one of the methods for improving such a feeling of fasting, a method of using a cold weather to increase the gel strength of a cold day after soaking in gastric juice for a while has been reported (see Patent Document 4). However, a hard gel needs to be chewed before it can be swallowed, so that this method cannot be said to have high practicality. Further, although a method of using a composition for intragastric sputum containing a gelling agent has been reported (refer to Patent Document 5), the strength of such a gel is too low, and it is not sufficient to suppress the feeling of fasting for a long time.
〔專利文獻1〕日本特開2008-7427號公報 [Patent Document 1] Japanese Patent Laid-Open Publication No. 2008-7427
〔專利文獻2〕日本特開2007-53929號公報 [Patent Document 2] Japanese Patent Laid-Open Publication No. 2007-53929
〔專利文獻3〕日本特開2010-94085號公報 [Patent Document 3] Japanese Patent Laid-Open Publication No. 2010-94085
〔專利文獻4〕日本特開2008-110923號公報 [Patent Document 4] Japanese Patent Laid-Open Publication No. 2008-110923
〔專利文獻5〕日本特表2009-530254號公報 [Patent Document 5] Japanese Patent Publication No. 2009-530254
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。 An object of the present invention is to provide an aqueous liquid beverage which has an ordinary aqueous liquid beverage before drinking, which gels in response to gastric acid in the stomach after drinking, stays in the stomach and produces a feeling of persistent satiety.
本發明者為了解決上述課題而努力檢討的結果，發現將調配有低甲氧基果膠、聚氧乙烯系非離子性界面活性劑之水性液體飲料，與人工胃液(日局第1液)產生反應而凝膠化，可得到高強度的凝膠。 In order to solve the above problems, the inventors of the present invention have found that an aqueous liquid beverage prepared with a low methoxy pectin or a polyoxyethylene nonionic surfactant and an artificial gastric juice (the first liquid in the Japanese) are produced. The gel is reacted to obtain a high strength gel.
根據此知識所得到本發明之態樣如下： The aspect of the invention obtained from this knowledge is as follows:
(1)一種水性液體飲料，其特徵係調配有低甲氧基果膠及聚氧乙烯系非離子性界面活性劑。 (1) An aqueous liquid beverage characterized by a low methoxyl pectin and a polyoxyethylene nonionic surfactant.
(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，聚氧乙烯系非離子性界面活性劑之調配量為0.005質量份以上。 (2) The aqueous liquid beverage according to the above (1), wherein the amount of the polyoxyethylene-based nonionic surfactant is 0.005 parts by mass or more based on 1 part by mass of the low methoxyl pectin.
(3)如前述(1)或(2)之水性液體飲料，其中，聚氧乙烯系非離子性界面活性劑為聚氧乙烯硬化蓖麻油。 (3) The aqueous liquid beverage according to (1) or (2) above, wherein the polyoxyethylene nonionic surfactant is polyoxyethylene hardened castor oil.
(4)如前述(1)~(3)中任一項之水性液體飲料，其中，pH值為3.5~7.0。 (4) The aqueous liquid beverage according to any one of the above (1) to (3) wherein the pH is from 3.5 to 7.0.
依據本發明，能提供一種水性液體飲料，其係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。 According to the present invention, it is possible to provide an aqueous liquid beverage which gels in response to gastric acid, and which has a high gel strength, so that the state in which the feeling of fasting is resolved can be maintained for a long period of time.
「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。 "Pectin" is a water-soluble polysaccharide containing α-1,4-linked polygalacturonic acid as a main component and extracted from apple or citrus. The pectin of the present invention may be from apple or from citrus, but it must be "low methoxyl pectin", that is, the pectin which constitutes the sugar and the galacturonic acid in the presence of the free acid or methyl ester. The ratio of methyl esters is less than 50%. Incidentally, a pectin having a methyl ester ratio of 50% or more is called a high methoxyl pectin, and if the amount of the soluble solid matter in the acid domain is not 55% or more, it does not gel, and thus it is not suitable for the present invention.
低甲氧基果膠之調配量，係水性液體飲料中0.01~10質量%，從服用性及胃中之凝膠強度之點來看， 0.1~3.5質量%更佳。 The amount of low methoxy pectin is 0.01 to 10% by mass in an aqueous liquid beverage. From the point of taking it and the gel strength in the stomach, 0.1 to 3.5% by mass is more preferable.
作為「聚氧乙烯系非離子性界面活性劑」，可舉例有聚氧乙烯硬化蓖麻油、聚氧乙烯去水山梨醇脂肪酸酯、聚乙二醇脂肪酸酯、聚氧乙烯甘油脂肪酸酯。 Examples of the "polyoxyethylene-based nonionic surfactant" include polyoxyethylene hardened castor oil, polyoxyethylene sorbitan fatty acid ester, polyethylene glycol fatty acid ester, and polyoxyethylene glycerin fatty acid ester. .
相對於低甲氧基果膠1質量份，聚氧乙烯系非離子性界面活性劑之調配量為0.005~50質量份，0.01~50質量份較佳。以此配合比例，能提供一種水性液體飲料，其係與胃酸反應而凝膠化，由於其凝膠強度高，使得消解空腹感的狀態能夠長時間地維持。 The amount of the polyoxyethylene-based nonionic surfactant is from 0.005 to 50 parts by mass, preferably from 0.01 to 50 parts by mass, per part by mass of the low methoxyl pectin. With this blending ratio, it is possible to provide an aqueous liquid beverage which gels in response to gastric acid, and which has a high gel strength, so that the state of digestion of the fasting sensation can be maintained for a long period of time.
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，從容易製造水性液體飲料之點來看，4.0~7.0更佳。 The pH value of the aqueous liquid beverage of the present invention is gelled when the low methoxyl pectin is less than pH 3.5, preferably 3.5 to 7.0, and from the point of view of easy production of an aqueous liquid beverage, 4.0 to 7.0. good.
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。 In order to ensure that the pH of the aqueous liquid beverage of the present invention is within the above range, a pH adjuster such as an organic acid may be blended if necessary.
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、胺基酸及其鹽類、生藥、生藥萃取物、咖啡因、蜂王漿、糊精等作為其他成分。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。 Further, vitamins, minerals, amino acids and salts thereof, crude drugs, crude drug extracts, caffeine, royal jelly, dextrin, and the like can be suitably formulated as other components within the range not detracting from the effects of the present invention. Further, if necessary, an additive such as an antioxidant, a coloring agent, a flavoring agent, a flavoring agent, a preservative, a sweetener or the like can be appropriately formulated within a range not detracting from the effects of the present invention.
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。 The aqueous liquid beverage of the present invention can be prepared by a usual method, and the method is not particularly limited. For example, after weighing each component and dissolving it in an appropriate amount of purified water, the pH value is adjusted, and the purified water is added to adjust the capacity, and if necessary, it can be prepared by performing filtration and sterilization treatment.
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。 The aqueous liquid beverage of the present invention can provide various beverages in the food fields such as refreshing beverage water, functional beverages, health drinks, syrups and the like, and pharmaceuticals such as quasi-drugs, tea beverages, and sports drinks.
以下表示各實施例、比較例及試驗例，更詳細地說明本發明。 The present invention will now be described in more detail by showing examples, comparative examples and test examples.
於精製水中，添加檸檬酸水和物及苯甲酸鈉，進而，添加並溶解作為聚氧乙烯系非離子性界面活性劑之聚氧乙烯硬化蓖麻油(實施例1~6)、作為聚甘油脂肪酸酯之十聚甘油單油酸酯(比較例2)、或作為卵磷脂之精製大豆卵磷脂(比較例3)，再以鹽酸．氫氧化鈉將pH調整至3.5(最終pH為4.0時)、4.5(最終pH為4.5、7.0時)。將該溶液加熱至80℃，使低甲氧基果膠溶解，於該溶液中加入精製水使全量成為100mL，以氫氧化鈉調整pH值至4.0、4.5或7.0。各試驗液填充至玻璃瓶後殺菌，得到了表1~3所示之實施例1~6及比較例1~5的飲料。 Adding citric acid water and sodium benzoate to purified water, and further adding and dissolving polyoxyethylene hardened castor oil (Examples 1 to 6) as a polyoxyethylene nonionic surfactant, as a polyglycerin fatty acid Ester decaglycerin monooleate (Comparative Example 2), or refined lecithin as lecithin (Comparative Example 3), followed by hydrochloric acid. The pH of the sodium hydroxide was adjusted to 3.5 (final pH was 4.0) and 4.5 (final pH was 4.5, 7.0). The solution was heated to 80 ° C to dissolve the low methoxyl pectin, and purified water was added to the solution to make the whole amount 100 mL, and the pH was adjusted to 4.0, 4.5 or 7.0 with sodium hydroxide. Each test liquid was filled in a glass bottle and sterilized, and the beverages of Examples 1 to 6 and Comparative Examples 1 to 5 shown in Tables 1 to 3 were obtained.
凝膠強度(斷裂強度)以下述之方法測定。 The gel strength (breaking strength) was measured by the following method.
於50mL燒杯中加入12.5mL之實施例1~6及比較例1~5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)。 12.5 mL of the beverage samples prepared in Examples 1 to 6 and Comparative Examples 1 to 5 were added to a 50 mL beaker, and 12.5 mL of the Japanese medicine 1 liquid (the Japanese Pharmacy Bureau collapse test method first liquid) was placed along the wall surface. It is dripped quietly, and the liquid in the day is an acidic liquid (pH 1.2) equivalent to gastric juice. After standing at room temperature for one hour, the gel strength (breaking strength) was measured by a viscoelasticity measuring device.
使用機器：FUDOH流變儀(RHEOTECH製型式：RT-2100NJ-CW) Machine used: FUDOH rheometer (RHEOTECH type: RT-2100NJ-CW)
使用接頭：黏彈性粗圓棒 20mm Use connector: viscoelastic round bar 20mm
試驗模式：斷裂試驗 Test mode: fracture test
測定範圍：20N Measuring range: 20N
紀錄表速度：1cm/min Recording speed: 1cm/min
3次測定結果之平均值表示於表4~6。 The average of the results of the three measurements is shown in Tables 4-6.
如實施例1調配有聚氧乙烯系非離子性界面活性劑(聚氧乙烯硬化蓖麻油)之方式與比較例1相比，其凝膠強度(斷裂強度)有顯著地增加。比較例2中所添加之聚甘油脂肪酸酯(十聚甘油單油酸酯)或比較例3中所添加之卵磷脂(精製大豆卵磷脂)中，此等與無添加之比較例1相比，並未確認到有凝膠強度之上升。 When the polyoxyethylene-based nonionic surfactant (polyoxyethylene hardened castor oil) was blended as in Example 1, the gel strength (breaking strength) was remarkably increased as compared with Comparative Example 1. In the polyglycerin fatty acid ester (decaglyceryl monooleate) added in Comparative Example 2 or the lecithin (refined soybean lecithin) added in Comparative Example 3, these were compared with Comparative Example 1 without addition. It was not confirmed that there was an increase in gel strength.
如實施例2及3調配有聚氧乙烯系非離子性界面活性劑且pH值成為4.0~7.0之方式與比較例4及5相比，凝膠強度(斷裂強度)有顯著地增加。 When the polyoxyethylene-based nonionic surfactant was blended in Examples 2 and 3 and the pH was 4.0 to 7.0, the gel strength (breaking strength) was remarkably increased as compared with Comparative Examples 4 and 5.
如實施例4~6般相對於低甲氧基果膠1質量 份調配聚氧乙烯系非離子性界面活性劑0.005質量份以上之方式與比較例1相比，凝膠強度(斷裂強度)有顯著地增加。 Relative to the quality of low methoxyl pectin 1 as in Examples 4-6 The gel strength (breaking strength) was significantly increased as compared with Comparative Example 1 in such a manner that the amount of the polyoxyethylene-based nonionic surfactant was 0.005 parts by mass or more.
根據本發明，能提供一種水性液體飲料，其係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。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。 According to the present invention, it is possible to provide an aqueous liquid beverage which gels in response to gastric acid, and which has a high gel strength, so that the state in which the feeling of fasting is resolved can be maintained for a long period of time. Therefore, the provision of the present invention as a pharmaceutical, quasi-drug, and food for the purpose of preventing obesity dieting is expected for the development of such industries.
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| GB1109344A (en) * | 1965-06-10 | 1968-04-10 | Pfizer & Co C | Stable fumaric acid-containing compositions for beverages |
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| CN1078107A (en) * | 1993-03-12 | 1993-11-10 | 四川省劳动卫生职业病防治研究所 | Prevent and treat health food, beverage and the processing method of heavy metal poisoning |
| JP3968797B2 (en) * | 1996-06-07 | 2007-08-29 | 大正製薬株式会社 | Vitamin B1 derivative-containing liquid composition |
| GB9820195D0 (en) * | 1998-09-16 | 1998-11-11 | Danisco | Process |
| JP2001122734A (en) * | 1999-10-22 | 2001-05-08 | Kao Corp | Emulsified cosmetic |
| CN1141974C (en) * | 2000-06-07 | 2004-03-17 | 张昊 | Colon-releasing oral biological preparation |
| EP1269854A1 (en) * | 2001-06-29 | 2003-01-02 | Camoina Melkunic B.V. | Clear dairy drink and method for producing same |
| US6989166B2 (en) * | 2001-12-20 | 2006-01-24 | N.V. Nutricia | Soft drink replacer |
| WO2004010796A1 (en) * | 2002-07-29 | 2004-02-05 | Otsuka Pharmaceutical Co., Ltd. | Gel-type drink composition |
| DE60331929D1 (en) * | 2002-09-25 | 2010-05-12 | Otsuka Pharma Co Ltd | YELLOW COMPOSITION FOR THE PROVISION OF PROTEIN AND CALCIUM |
| TW200534864A (en) * | 2004-03-31 | 2005-11-01 | Aspion Co Ltd | S/O type pharmaceutical preparation and process for producing the same |
| JP2006006276A (en) * | 2004-06-29 | 2006-01-12 | Sakamoto Yakuhin Kogyo Co Ltd | Acid milk beverage |
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| EP2008532A4 (en) * | 2006-03-31 | 2013-11-06 | Ajinomoto Kk | Method for production of capsinoid-containing beverage/food |
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| WO2010113324A1 (en) * | 2009-04-03 | 2010-10-07 | 日医工ファーマ株式会社 | Pectin-containing jelly preparation |
| CN102028027A (en) * | 2009-09-24 | 2011-04-27 | 丹尼斯克（中国）有限公司 | Polyoxyethylene sorbitan monooleate-containing dairy product stabilizer and application thereof |
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| JP5555147B2 (en) * | 2010-12-06 | 2014-07-23 | サンスター株式会社 | A composition containing ascorbic acid and its analogs stably. |
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