TW201733461A - Jelly containing free amino acid or salt thereof - Google Patents
Jelly containing free amino acid or salt thereof Download PDFInfo
- Publication number
- TW201733461A TW201733461A TW106100491A TW106100491A TW201733461A TW 201733461 A TW201733461 A TW 201733461A TW 106100491 A TW106100491 A TW 106100491A TW 106100491 A TW106100491 A TW 106100491A TW 201733461 A TW201733461 A TW 201733461A
- Authority
- TW
- Taiwan
- Prior art keywords
- jelly
- amino acid
- gum
- salt
- free amino
- Prior art date
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- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 5
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- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A23L33/175—Amino acids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Landscapes
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- Jellies, Jams, And Syrups (AREA)
- Medicinal Preparation (AREA)
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Abstract
Description
本發明關於含有游離胺基酸或其鹽之凍膠。 The present invention relates to a jelly containing a free amino acid or a salt thereof.
在運動期間，胺基酸係從肌肉等中之蛋白質分解且作為能源消耗。可藉由頻繁經常補充已消耗的胺基酸來維持已知舒適的運動條件。當游離胺基酸被吸收至人體時不需要分解，且相較於蛋白質等更迅速被吸收。因此，其適於瞬間補充運動等所消耗的胺基酸，而且近年來市面上已陳列含有游離胺基酸作為活性成分的各種不同食品、飲料、補充品等。 During exercise, the amino acid is decomposed from proteins in muscles and the like and consumed as an energy source. Known comfortable exercise conditions can be maintained by frequently replenishing the spent amino acid frequently. When the free amino acid is absorbed into the human body, it does not need to be decomposed and is absorbed more rapidly than protein or the like. Therefore, it is suitable for instantaneously replenishing the amino acid consumed by exercise or the like, and in recent years, various foods, beverages, supplements, and the like containing free amino acid as an active ingredient have been displayed on the market.
以往，補充運動所消耗之胺基酸的時機通常係當運動停止時、在運動中場休息期間等。當在運動期間或正運動時攝取胺基酸以更頻繁補充已消耗的胺基酸時時，預期可有更明顯效果。 In the past, the timing of supplementing the amino acid consumed by exercise was usually when the exercise was stopped, during the rest of the exercise, and the like. A more pronounced effect is expected when the amino acid is taken up during exercise or during exercise to replenish the consumed amino acid more frequently.
雖然已提出(專利文件1至4)包含高濃度胺基酸之包含胺基酸的食品、包含支鏈胺基酸之藥品懸浮液及凍膠，但專利文件1至4中未描述在運動期間食用此等 包含胺基酸之食品。 Although a food containing amino acid containing a high concentration of an amino acid, a drug suspension containing a branched amino acid, and a jelly have been proposed (Patent Documents 1 to 4), Patent Documents 1 to 4 are not described during exercise. Eat this A food containing an amino acid.
專利文件1：JP-A-2001-000145 Patent Document 1: JP-A-2001-000145
專利文件2：JP-A-2002-114674 Patent Document 2: JP-A-2002-114674
專利文件3：JP-A-2002-187840 Patent Document 3: JP-A-2002-187840
專利文件4：JP-A-2003-221330 Patent Document 4: JP-A-2003-221330
當在運動期間(即，正運動時)食用包含胺基酸之食品時，從可攜性等角度來看，該包含胺基酸之食品較佳為小體積，且較佳係胺基酸濃度高以使得即使攝取小體積亦可補充必要的胺基酸。另一方面，某些胺基酸在高濃度時展現出不尋常味道，且造成食用包含高濃度此等胺基酸之食品極為困難的問題。再者，在運動期間攝取包含胺基酸之食品需要即使沒有水的情況下亦容易食用、容易吞嚥、在運動等期間容易處理。 When a food containing an amino acid is consumed during exercise (i.e., during exercise), the amino acid-containing food is preferably in a small volume from the viewpoint of portability and the like, and is preferably an amino acid concentration. It is high so that the necessary amino acid can be supplemented even if a small volume is taken. On the other hand, certain amino acids exhibit an unusual taste at high concentrations and cause extremely difficult problems in eating foods containing high concentrations of such amino acids. Further, ingesting a food containing an amino acid during exercise requires easy consumption even when there is no water, easy swallowing, and easy handling during exercise or the like.
本發明係基於上述狀態做預測，且目的係提供包含給定濃度之游離胺基酸或其鹽、具有較少不尋常味道以及在運動期間容易食用的食品等。 The present invention is based on the above-described state, and aims to provide a food or the like comprising a given concentration of free amino acid or a salt thereof, having less unusual taste, and being easily eaten during exercise.
本發明人已進行廣泛研究試圖達成上述目的，並且發現具有調整落在給定範圍之黏度的凍膠(較佳的，具有分別調整落在給定範圍內之凍膠強度、膠體脫水比及黏度的凍膠)即使當包含給定濃度之游離胺基酸或其鹽時亦具有較少不尋常味道以及在運動期間容易食用。基於此發現的其他研究導致本發明之完成。 The present inventors have conducted extensive research in an attempt to achieve the above object, and have found that it has a jelly which adjusts the viscosity falling within a given range (preferably, it has a gel strength, a colloidal dehydration ratio, and a viscosity which are respectively adjusted within a given range). The jelly has a less unusual taste and is easy to eat during exercise even when it contains a given concentration of free amino acid or its salt. Other studies based on this finding have led to the completion of the present invention.
因此，本發明如下。 Therefore, the present invention is as follows.
〔1〕一種凍膠，其包含不低於6wt%之游離胺基酸或其鹽且具有黏度為200至12000mPa‧s。 [1] A jelly comprising not less than 6% by weight of a free amino acid or a salt thereof and having a viscosity of from 200 to 12,000 mPa‧s.
〔2〕如〔1〕之凍膠，其中，該游離胺基酸或其鹽的含量不低於8wt%。 [2] The jelly of [1], wherein the content of the free amino acid or a salt thereof is not less than 8% by weight.
〔3〕如〔1〕或〔2〕之凍膠，其中，該游離胺基酸或其鹽包含選自由下列所組成之群組的至少一者：異白胺酸、白胺酸、纈胺酸、組胺酸、離胺酸、甲硫胺酸、苯丙胺酸、蘇胺酸、色胺酸、天冬醯胺酸、天冬胺酸、丙胺酸、精胺酸、半胱胺酸、麩醯胺酸、麩胺酸、甘胺酸、脯胺酸、絲胺酸及酪胺酸。 [3] The jelly of [1] or [2], wherein the free amino acid or a salt thereof comprises at least one selected from the group consisting of isoleucine, leucine, guanamine Acid, histidine, lysine, methionine, phenylalanine, threonine, tryptophan, aspartic acid, aspartic acid, alanine, arginine, cysteine, bran Proline, glutamic acid, glycine, valine, serine and tyrosine.
〔4〕如〔1〕至〔3〕中任一項之凍膠，其中，該凍膠強度為0.05至3N/cm2，且膠體脫水比為1至50%。 [4] The jelly according to any one of [1] to [3] wherein the jelly strength is 0.05 to 3 N/cm 2 and the colloidal dehydration ratio is 1 to 50%.
〔5〕如〔1〕至〔4〕中任一項之凍膠，其中，該凍膠強度為0.05至1N/cm2，膠體脫水比為5至30%，且黏度為300至5000mPa‧s。 [5] The jelly according to any one of [1] to [4] wherein the gel strength is 0.05 to 1 N/cm 2 , the colloidal dehydration ratio is 5 to 30%, and the viscosity is 300 to 5000 mPa·s. .
〔6〕如〔1〕至〔5〕中任一項之凍膠，其包含至少 一種選自由下列所組成之群組的膠凝劑：洋菜、黃原膠、鹿角菜膠、刺槐豆膠、結蘭膠(gellan gum)、甘露蜜糖、塔拉膠(Tara gum)、瓜爾膠、羅望子膠、果膠、阿拉伯膠、黃蓍樹膠及明膠。 [6] The jelly according to any one of [1] to [5], which comprises at least A gelling agent selected from the group consisting of agar, xanthan gum, carrageenan, locust bean gum, gellan gum, honeydew honey, Tara gum, melon Gum, tamarind, pectin, gum arabic, gum tragacanth and gelatin.
〔7〕如〔1〕至〔6〕中任一項之凍膠，其包含相對於游離胺基酸或其鹽為0.01至25wt%之有機酸。 [7] The jelly according to any one of [1] to [6] which comprises 0.01 to 25 wt% of an organic acid with respect to the free amino acid or a salt thereof.
〔8〕如〔1〕至〔7〕中任一項之凍膠，其包含至少一種選自由下列所組成之群組的甜味劑：糖精鈉、阿斯巴甜、乙醯磺胺酸鉀(acesulfame potassium)、蔗糖素、紐甜(neotame)、艾萬甜(advantame)、木糖醇、蔗糖及山梨醇。 [8] The jelly according to any one of [1] to [7] which comprises at least one sweetener selected from the group consisting of sodium saccharin, aspartame, and potassium sulfonate ( Acesulfame potassium), sucralose, neotame, advantame, xylitol, sucrose, and sorbitol.
〔9〕如〔1〕至〔8〕中任一項之凍膠，其具有pH為2.5至4。 [9] The jelly of any one of [1] to [8] which has a pH of 2.5 to 4.
〔10〕如〔1〕至〔9〕中任一項之凍膠，其包含具有粒度D50為3至500μm之胺基酸粒子作為起始材料。 [10] The jelly according to any one of [1] to [9] which comprises, as a starting material, an amino acid particle having a particle size D50 of from 3 to 500 μm.
〔11〕如〔1〕至〔10〕中任一項之凍膠，其為食品或口服藥品。 [11] The jelly according to any one of [1] to [10] which is a food or an oral drug.
根據本發明，可提供即使包含給定濃度之游離胺基酸或其鹽亦具有較少不尋常味道以及在運動期間容易食用的凍膠。本發明之凍膠適於在運動期間攝取胺基酸。 According to the present invention, it is possible to provide a jelly which has a less unusual taste and is easy to eat during exercise even if it contains a given concentration of free amino acid or a salt thereof. The jelly of the present invention is suitable for the uptake of amino acids during exercise.
本發明之凍膠游離胺基酸或其鹽。在本發明中，「游離胺基酸」係指以游離形式存在而不結合至其他胺基酸以形成蛋白質或肽的胺基酸。只要可口服攝取，待用於本發明之游離胺基酸並無特別限制。其實例包括異白胺酸、白胺酸、纈胺酸、組胺酸、離胺酸、甲硫胺酸、苯丙胺酸、蘇胺酸、色胺酸、天冬醯胺酸、天冬胺酸、丙胺酸、精胺酸、半胱胺酸、麩醯胺酸、麩胺酸、甘胺酸、脯胺酸、絲胺酸、酪胺酸等。該等游離胺基酸可為L形式、D形式及DL形式中之任一種，較佳為L形式或DL形式，更佳為L形式。 The jelly free amino acid of the present invention or a salt thereof. In the present invention, "free amino acid" means an amino acid which exists in a free form and does not bind to other amino acids to form a protein or peptide. The free amino acid to be used in the present invention is not particularly limited as long as it can be orally ingested. Examples thereof include isoleucine, leucine, valine, histidine, lysine, methionine, phenylalanine, threonine, tryptophan, aspartic acid, aspartic acid , alanine, arginine, cysteine, glutamic acid, glutamic acid, glycine, valine, serine, tyrosine, and the like. The free amino acids may be any of the L form, the D form, and the DL form, preferably in the L form or the DL form, more preferably in the L form.
只要可接受作為食品，游離胺基酸之鹽並無特別限制。其實例包括與無機鹼之鹽以及與無機酸之鹽等。與無機鹼之鹽的實例包括與諸如鈉、鉀、鋰等的鹼金屬之鹽、與諸如鈣、鎂等鹼土金屬之鹽、銨鹽等。與無機酸之鹽的實例包括與硫酸、硝酸、磷酸等之鹽。 The salt of the free amino acid is not particularly limited as long as it is acceptable as a food. Examples thereof include salts with inorganic bases and salts with inorganic acids and the like. Examples of the salt with an inorganic base include a salt with an alkali metal such as sodium, potassium, lithium or the like, a salt with an alkaline earth metal such as calcium or magnesium, an ammonium salt and the like. Examples of the salt with an inorganic acid include salts with sulfuric acid, nitric acid, phosphoric acid, and the like.
待使用之游離胺基酸或其鹽可從天然動物及植物等萃取及純化，或可藉由化學合成方法、發酵方法、酶方法或基因重組方法獲得。 The free amino acid or a salt thereof to be used may be extracted and purified from natural animals and plants, or may be obtained by a chemical synthesis method, a fermentation method, an enzyme method or a genetic recombination method.
在本發明中，游離胺基酸或其鹽可單獨使用，或合併使用其二或更多種。 In the present invention, the free amino acid or a salt thereof may be used singly or in combination of two or more thereof.
作為待用於本發明之游離胺基酸或其鹽，以高濃度(例如，不低於1wt%，較佳係不低於3wt%)口服攝取時顯示不尋常味道者為佳，原因係可明顯展現本發 明的效果。具體實例包括異白胺酸、白胺酸、纈胺酸、甲硫胺酸、苯丙胺酸、色胺酸、丙胺酸、脯胺酸、精胺酸、麩醯胺酸及其鹽等。在本發明中，「不尋常味道」係指在食用一般凍膠時不會感覺到的不舒服味道及風味。具體實例包括苦味、粗糙味道(rough taste)、澀味等，以及過度甜味、過度酸味、過度鮮味等亦可為不尋常味道。 As the free amino acid to be used in the present invention or a salt thereof, it is preferred to exhibit an unusual taste when taken orally at a high concentration (for example, not less than 1% by weight, preferably not less than 3% by weight), for the reason Obviously showing this hair The effect of Ming. Specific examples include isoleucine, leucine, valine, methionine, phenylalanine, tryptophan, alanine, valine, arginine, glutamic acid, and salts thereof. In the present invention, "unusual taste" means an unpleasant taste and flavor which is not felt when eating a general jelly. Specific examples include bitterness, rough taste, astringency, and the like, as well as excessive sweetness, excessive sourness, excessive umami, and the like, which may also be unusual tastes.
本發明凍膠中之游離胺基酸或其鹽的含量相對於該凍膠的總重較佳係不低於6wt%，更佳係不低於8wt%，又更佳係不低於8.5wt%，特佳係不低於10wt%。包含此種濃度之游離胺基酸或其鹽的本發明之凍膠使得即使基於在運動期間的可攜性等而具有小體積時亦能攝取必要的胺基酸。另一方面，從胺基酸於水中之溶解度及分散性角度來看，游離胺基酸或其鹽的含量相對於該凍膠的總重較佳係不超過25wt%，更佳係不超過20wt%，特佳係不超過15wt%。如本文所使用，游離胺基酸之鹽的含量係根據游離形式計算。 The content of the free amino acid or the salt thereof in the jelly of the present invention is preferably not less than 6% by weight, more preferably not less than 8% by weight, and still more preferably not less than 8.5 wt%, based on the total weight of the jelly. %, particularly good is not less than 10% by weight. The jelly of the present invention containing such a concentration of the free amino acid or a salt thereof enables the ingestion of the necessary amino acid even when it has a small volume based on portability during exercise or the like. On the other hand, from the viewpoint of solubility and dispersibility of the amino acid in water, the content of the free amino acid or its salt is preferably not more than 25% by weight, more preferably not more than 20% by weight based on the total weight of the jelly. %, the special system does not exceed 15% by weight. As used herein, the content of the free amino acid salt is calculated based on the free form.
本發明之凍膠較佳具有在給定範圍內之黏度。當黏度在給定範圍內時，即使包含給定濃度之游離胺基酸或其鹽時，亦可抑制不尋常味道，且本發明之凍膠容易食用。 The jelly of the present invention preferably has a viscosity within a given range. When the viscosity is within a given range, even if a given concentration of free amino acid or a salt thereof is contained, an unusual taste can be suppressed, and the jelly of the present invention is easy to eat.
具體而言，從在運動期間攝取容易度(食用感覺及使用感覺)角度來看，黏度較佳為200至12000mPa‧s，更佳為300至5000mPa‧s，特佳為500至3000mPa‧s，最佳為700至2500mPa‧s。 Specifically, the viscosity is preferably from 200 to 12,000 mPa·s, more preferably from 300 to 5,000 mPa·s, and particularly preferably from 500 to 3,000 mPa·s, from the viewpoint of ease of ingestion during eating (feeling feeling and feeling of use). The best is 700 to 2500 mPa‧s.
黏度係藉由下列方法測量。 Viscosity is measured by the following method.
將填充於塑膠容器中之凍膠樣本於5℃保存一夜，並藉由B式黏度計(由Toki Sangyo Co.,Ltd.製造，RB80L)測量黏度。為了進行該測量，將該凍膠樣本事先加熱至40℃，針對10至2000mPa‧s之黏度範圍使用3號轉子，針對不低於2000mPa‧s之黏度範圍使用4號轉子，且條件係設為旋轉速度：60rpm，4分鐘。 The jelly sample filled in the plastic container was stored at 5 ° C overnight, and the viscosity was measured by a Brookfield viscometer (manufactured by Toki Sangyo Co., Ltd., RB80L). For this measurement, the jelly sample was previously heated to 40 ° C, the No. 3 rotor was used for the viscosity range of 10 to 2000 mPa ‧ and the No. 4 rotor was used for the viscosity range of not less than 2000 mPa ‧ and the conditions were set to Rotation speed: 60 rpm, 4 minutes.
調整黏度的方法無特別限制，以及可使用本身已知的方法。例如，黏度可藉由適當地改變膠凝劑的種類及數量、適當地改變無機鹽(例如鈣鹽等)的數量、適當地改變溶質濃度(Brix)等而調整。 The method of adjusting the viscosity is not particularly limited, and a method known per se can be used. For example, the viscosity can be adjusted by appropriately changing the kind and amount of the gelling agent, appropriately changing the amount of the inorganic salt (for example, calcium salt, etc.), appropriately changing the solute concentration (Brix), and the like.
較佳係，除了黏度之外，本發明之凍膠的凍膠強度及膠體脫水比中至少一者落在給定範圍內，更佳係凍膠強度及膠體脫水比二者均落在給定範圍內。根據本發明，即使當凍膠之黏度調整落在給定範圍內時，該凍膠亦可容易吞嚥以及容易用手推出容器。此外，可抑制源自游離胺基酸或其鹽的不尋常味道。此外，本發明提供在運動期間容易食用的效果。根據本發明，可實現更高程度的該等效果。 Preferably, in addition to the viscosity, at least one of the jelly strength and the colloidal dehydration ratio of the jelly of the present invention falls within a given range, and both the gel strength and the colloidal dehydration ratio both fall within a given range. Within the scope. According to the present invention, even when the viscosity adjustment of the jelly falls within a given range, the jelly can be easily swallowed and the container can be easily pushed out by hand. Further, an unusual taste derived from a free amino acid or a salt thereof can be suppressed. Furthermore, the present invention provides an effect of being easily eaten during exercise. According to the present invention, a higher degree of such effects can be achieved.
凍膠強度較佳為0.05至3N/cm2。從在運動期間食用容易度(食用感覺及使用感覺)的角度來看，更佳為0.05至1N/cm2，特佳為0.1至0.8N/cm2。 The jelly strength is preferably from 0.05 to 3 N/cm 2 . From the viewpoint of ease of eating (feeling feeling and feeling of use) during exercise, it is more preferably 0.05 to 1 N/cm 2 , particularly preferably 0.1 to 0.8 N/cm 2 .
凍膠強度係藉由下列方法測量。 The jelly strength was measured by the following method.
將填充於塑膠容器中之凍膠樣本於5℃保存一夜，並 藉由質地分析儀(由Stable Micro Systems製造，TA-XT plus)測量凍膠強度。為了進行該測量，使用直徑20mm之圓柱形柱塞，並將條件設為穿入速率：1mm/sec，穿入距離：16mm。 The jelly sample filled in the plastic container is stored at 5 ° C for one night, and The jelly strength was measured by a texture analyzer (manufactured by Stable Micro Systems, TA-XT plus). For this measurement, a cylindrical plunger of 20 mm in diameter was used, and the conditions were set to a penetration rate: 1 mm/sec, and a penetration distance: 16 mm.
調整凍膠強度的方法無特別限制，以及可使用本身已知的方法。例如，凍膠強度可藉由適當地改變膠凝劑的種類及數量、適當地改變無機鹽(例如鈣鹽等)的數量、適當地改變溶質濃度(Brix)等而調整落在給定範圍內。 The method of adjusting the strength of the jelly is not particularly limited, and a method known per se can be used. For example, the gel strength can be adjusted to fall within a given range by appropriately changing the kind and amount of the gelling agent, appropriately changing the amount of the inorganic salt (for example, calcium salt, etc.), appropriately changing the solute concentration (Brix), and the like. .
膠體脫水比較佳為1至50%。從在運動期間食用容易度(食用感覺及使用感覺)的角度來看，更佳為5至30%，又更佳為5至25%，又更佳為7至25%，特佳為7至20%，最佳為10至20%。 Colloidal dehydration is preferably from 1 to 50%. From the viewpoint of ease of eating during eating (food feeling and feeling of use), it is preferably 5 to 30%, more preferably 5 to 25%, still more preferably 7 to 25%, and particularly preferably 7 to 20%, preferably 10 to 20%.
膠體脫水比係藉由下列方法測量。 The colloidal dehydration ratio was measured by the following method.
將凍膠樣本(35g)填充於鋁袋中，並且將該袋緊密密封並在5℃靜置保存一週。然後，開啟該鋁袋，並移除分離的水。秤重剩餘凍膠部分，並從下式計算膠體脫水比。 A jelly sample (35 g) was filled in an aluminum pouch, and the pouch was tightly sealed and allowed to stand at 5 ° C for one week. Then, the aluminum bag is opened and the separated water is removed. The remaining jelly fraction was weighed and the colloidal dehydration ratio was calculated from the following formula.
膠體脫水比(%)=[填充量(g)-剩餘凍膠部分重量(g)]/填充量(g)×100 Colloidal dehydration ratio (%) = [filling amount (g) - residual gel fraction (g)] / filling amount (g) × 100
調整膠體脫水比的方法無特別限制，以及可使用本身已知的方法。例如，膠體脫水比可藉由適當地改 變膠凝劑的種類及數量、適當地改變水量、適當地改變無機鹽(例如鈣鹽等)的數量、適當地改變溶質濃度(Brix)等而調整落在給定範圍內。 The method of adjusting the colloidal dehydration ratio is not particularly limited, and a method known per se can be used. For example, the colloidal dehydration ratio can be modified by appropriate The type and amount of the gelling agent are changed, the amount of water is appropriately changed, the amount of the inorganic salt (for example, a calcium salt or the like) is appropriately changed, the solute concentration (Brix) or the like is appropriately changed, and the adjustment falls within a given range.
本發明之凍膠較佳具有凍膠強度為0.05至3N/cm2，膠體脫水比為1至50%，以及黏度為200至12000mPa‧s；更佳的，凍膠強度為0.05至1N/cm2，膠體脫水比為5至30%，以及黏度為300至5000mPa‧s；特佳的，凍膠強度為0.1至0.8N/cm2，膠體脫水比為7至25%，以及黏度為500至3000mPa‧s；最佳的，凍膠強度為0.1至0.8N/cm2，膠體脫水比為10至20%，以及黏度為700至2500mPa‧s。 The jelly of the present invention preferably has a jelly strength of 0.05 to 3 N/cm 2 , a colloidal dehydration ratio of 1 to 50%, and a viscosity of 200 to 12000 mPa·s; more preferably, a jelly strength of 0.05 to 1 N/cm. 2 , the colloidal dehydration ratio is 5 to 30%, and the viscosity is 300 to 5000 mPa ‧ s; particularly good, the jelly strength is 0.1 to 0.8 N/cm 2 , the colloidal dehydration ratio is 7 to 25%, and the viscosity is 500 to 3000 mPa ‧; optimally, the gel strength is 0.1 to 0.8 N/cm 2 , the colloidal dehydration ratio is 10 to 20%, and the viscosity is 700 to 2500 mPa ‧ s.
除了游離胺基酸或其鹽之外，本發明之凍膠可包含通常用於凍膠之添加劑、必要的營養素等。只要不妨礙本發明目的，此種添加劑及營養素無特別限制。其實例包括膠凝劑、有機酸、甜味劑、懸浮劑、乳化劑、抗氧化劑、防腐劑、著色劑、風味劑、果汁、脂質、碳水化合物、蛋白質、肽、電解質、維生素等。此等添加劑及營養素可單獨使用，或合併使用其二或更多種。 In addition to the free amino acid or a salt thereof, the jelly of the present invention may contain an additive commonly used for jelly, a necessary nutrient, and the like. Such additives and nutrients are not particularly limited as long as they do not hinder the object of the present invention. Examples thereof include gelling agents, organic acids, sweeteners, suspending agents, emulsifiers, antioxidants, preservatives, colorants, flavors, fruit juices, lipids, carbohydrates, proteins, peptides, electrolytes, vitamins and the like. These additives and nutrients may be used singly or in combination of two or more thereof.
膠凝劑之實例包括洋菜、黃原膠、鹿角菜膠(κ鹿角菜膠、ι鹿角菜膠、λ鹿角菜膠)、刺槐豆膠、結蘭膠(去醯結蘭膠、天然結蘭膠)、甘露蜜糖(例如，聚葡甘露蜜糖等)、塔拉膠、瓜爾膠、羅望子膠、果膠、阿拉伯膠、黃蓍樹膠、明膠等。此等膠凝劑可單獨使用，或合併使用其二或更多種。 Examples of gelling agents include agar, xanthan gum, carrageenan (kappa carrageenan, m-carrageenan, λ carrageenan), locust bean gum, yam gum (de-salted gum, natural knot orchid) Gum), honeydew honey (for example, polyglucagon honey, etc.), tara gum, guar gum, tamarind gum, pectin, gum arabic, gum tragacanth, gelatin, and the like. These gelling agents may be used singly or in combination of two or more thereof.
當膠凝劑單獨使用時，特佳之膠凝劑包括鹿角菜膠(κ鹿角菜膠、ι鹿角菜膠)、甘露蜜糖、結蘭膠(去醯結蘭膠、天然結蘭膠)、洋菜、果膠、明膠等。 When the gelling agent is used alone, the special gelling agent includes carrageenan (kappa carrageenan, m-carrageenan), honeydew honey, yam gum (de-salting gum, natural gellan gum), and ocean. Vegetables, pectin, gelatin, etc.
當合併使用其二或更多種膠凝劑時，特佳者係合併使用κ鹿角菜膠、刺槐豆膠及黃原膠、合併使用κ鹿角菜膠、刺槐豆膠、黃原膠及甘露蜜糖等。 When two or more gelling agents are used in combination, the best ones are combined with κ carrageenan, locust bean gum and xanthan gum, combined with κ carrageenan, locust bean gum, xanthan gum and nectar Sugar and so on.
有機酸之實例包括檸檬酸、檸檬酸酐、蘋果酸、酒石酸、D-酒石酸、抗壞血酸、丁二酸、順丁烯二酸、丙二酸、乙酸、乳酸等。此等有機酸可單獨使用，或合併使用其二或更多種。此等有機酸可呈食品可接受之鹽形式。有機酸之含量相對於游離胺基酸或其鹽較佳為0.01至25wt%，更佳為0.1至5wt%，以抑制不尋常味道及不尋常風味。 Examples of the organic acid include citric acid, citric acid anhydride, malic acid, tartaric acid, D-tartaric acid, ascorbic acid, succinic acid, maleic acid, malonic acid, acetic acid, lactic acid, and the like. These organic acids may be used singly or in combination of two or more thereof. These organic acids may be in the form of a food acceptable salt. The content of the organic acid is preferably from 0.01 to 25% by weight, more preferably from 0.1 to 5% by weight, based on the free amino acid or a salt thereof, to suppress an unusual taste and an unusual flavor.
乳化劑之實例包括甘油酸酯、脂肪酸之聚甘油酯、脂肪酸之蔗糖酯、去水山梨醇酯、聚山梨醇酯、卵磷脂等。此等乳化劑可單獨使用，或合併使用其二或更多種。 Examples of the emulsifier include glycerate, polyglyceride of fatty acid, sucrose ester of fatty acid, sorbitan ester, polysorbate, lecithin and the like. These emulsifiers may be used singly or in combination of two or more thereof.
甜味劑之實例包括高強度甜味劑，諸如糖精鈉、阿斯巴甜、乙醯磺胺酸鉀、蔗糖素、紐甜、艾萬甜等；糖醇，諸如木糖醇、赤藻糖醇、麥芽糖醇、乳糖醇(lactitol)、甘露醇、山梨醇等；單醣，諸如葡萄糖、果糖等；雙醣，諸如蔗糖、乳糖等；結合複數個(二或更多個)單醣之醣，諸如寡醣等。較佳者為糖精鈉、阿斯巴甜、乙醯磺胺酸鉀、蔗糖素、紐甜、艾萬甜、木糖醇、蔗 糖及山梨醇。此等甜味劑可單獨使用，或合併使用其二或更多種。 Examples of sweeteners include high intensity sweeteners such as sodium saccharin, aspartame, potassium sulfamate, sucralose, neotame, acesulfame, etc.; sugar alcohols such as xylitol, erythritol , maltitol, lactitol, mannitol, sorbitol, etc.; monosaccharides, such as glucose, fructose, etc.; disaccharides, such as sucrose, lactose, etc.; combined with a plurality of (two or more) monosaccharide sugars, Such as oligosaccharides. Preferred are sodium saccharin, aspartame, potassium sulfamate, sucralose, neotame, evolan, xylitol, cane Sugar and sorbitol. These sweeteners may be used singly or in combination of two or more thereof.
風味劑之實例包括但不局限於葡萄柚風味劑、柳橙風味劑、檸檬風味劑、萊姆風味劑、蘋果風味劑、葡萄風味劑、藍莓風味劑、麝香葡萄風味劑、蜜桃風味劑、梅子(日本梅子)風味劑、芒果風味劑、鳳梨風味劑、優格風味劑、能量飲料風味劑、巧克力風味劑等。此等風味劑可單獨使用，或合併使用其二或更多種。 Examples of flavoring agents include, but are not limited to, grapefruit flavors, orange flavors, lemon flavors, lime flavors, apple flavors, grape flavors, blueberry flavors, muscadine flavors, peach flavors, Plum (Japanese plum) flavor, mango flavor, pineapple flavor, yogurt flavor, energy drink flavor, chocolate flavor, etc. These flavoring agents may be used singly or in combination of two or more thereof.
果汁之實例包括但不特別局限於葡萄柚汁、柳橙汁、檸檬汁、萊姆汁、蘋果汁、葡萄汁、藍莓汁、麝香葡萄汁、蜜桃汁、梅子(日本梅子)汁、芒果汁、鳳梨汁等。此等果汁可單獨使用，或合併使用其二或更多種。 Examples of juices include, but are not particularly limited to, grapefruit juice, orange juice, lemon juice, lime juice, apple juice, grape juice, blueberry juice, musk grape juice, peach juice, plum (Japanese plum) juice, mango juice, Pineapple juice and so on. These juices may be used singly or in combination of two or more thereof.
蛋白質之實例包括乳清蛋白、酪蛋白、酪蛋白鈉、明膠、膠原蛋白、大豆蛋白、小麥蛋白等。此等蛋白質可單獨使用，或合併使用其二或更多種。 Examples of the protein include whey protein, casein, casein sodium, gelatin, collagen, soy protein, wheat protein, and the like. These proteins may be used singly or in combination of two or more thereof.
碳水化合物之實例包括麥芽糊精、糊精、還原糊精等。此等碳水化合物可單獨使用，或合併使用其二或更多種。 Examples of the carbohydrate include maltodextrin, dextrin, reduced dextrin, and the like. These carbohydrates may be used singly or in combination of two or more thereof.
本發明之凍膠的pH通常為2.5至6。從抑菌性質角度來看，較佳為2.5至4，更佳為3至4。 The pH of the jelly of the present invention is usually from 2.5 to 6. From the viewpoint of bacteriostatic properties, it is preferably from 2.5 to 4, more preferably from 3 to 4.
本發明之凍膠可藉由已知方法製造。例如，可藉由將胺基酸及其他起始材料添加至經加熱的水以製備凍膠液體，必要時藉由加熱將該凍膠液體滅菌，及將其冷卻以容許固化等來製造。當使用複數種胺基酸時，複數種 胺基酸可事先混合並添加至經加熱的水，或者複數種胺基酸可個別添加至經加熱的水。在該製造方法中，該凍膠液體的pH通常為2.5至6。從抑菌性質角度來看，較佳為2.5至4，更佳為3至4。當加熱該凍膠液體時，胺基酸混合物可溶解或可不溶解。 The jelly of the present invention can be produced by a known method. For example, the jelly liquid can be prepared by adding an amino acid and other starting materials to the heated water, if necessary, by sterilizing the jelly liquid by heating, and cooling it to allow curing or the like. When using a plurality of amino acids, a plurality of species The amino acid may be previously mixed and added to the heated water, or a plurality of amino acids may be added individually to the heated water. In the manufacturing method, the pH of the jelly liquid is usually from 2.5 to 6. From the viewpoint of bacteriostatic properties, it is preferably from 2.5 to 4, more preferably from 3 to 4. When the jelly liquid is heated, the amino acid mixture may or may not dissolve.
當本發明之凍膠包含濃度不低於飽和溶解度之濃度的胺基酸時，較佳係使用具有特定粒度之胺基酸粒子作為製造本發明之凍膠的起始材料。當起始材料中包含具有特定粒度之胺基酸粒子時，可製造具有滑順質地的凍膠。具體而言，胺基酸粒子之粒度D50通常為3至500μm。較佳為3至350μm，更佳為3至80μm，原因係可獲得更滑順的質地。 When the jelly of the present invention contains an amino acid having a concentration not lower than the saturation solubility, it is preferred to use amino acid particles having a specific particle size as a starting material for producing the jelly of the present invention. When the starting material contains amino acid particles having a specific particle size, a jelly having a smooth texture can be produced. Specifically, the amino acid particles have a particle size D50 of usually from 3 to 500 μm. It is preferably from 3 to 350 μm, more preferably from 3 to 80 μm, because a smoother texture can be obtained.
在本發明中，胺基酸粒子之「粒度D50」係指基於體積之累積粒度分布中50%的粒度，且係藉由雷射繞射/繞射粒度分布分析儀(由Microtrac BEL製造，MICROTRAC HRA)並使用乙醇作為分散介質質測量。 In the present invention, the "particle size D50" of the amino acid particles means a particle size of 50% based on the cumulative particle size distribution of the volume, and is by a laser diffraction/diffraction particle size distribution analyzer (manufactured by Microtrac BEL, MICROTRAC) HRA) and using ethanol as the dispersion medium.
調整胺基酸粒子之粒度的方法並無特別限制，且可藉由本身已知之方法適當地粉碎胺基酸粒子來調整。 The method of adjusting the particle size of the amino acid particles is not particularly limited, and can be adjusted by appropriately pulverizing the amino acid particles by a method known per se.
本發明之凍膠可在包裝在容器之後提供。只要通常用於填充凍膠，待填充本發明之凍膠的容器並無特別限制。其實例包括鋁袋、PET(聚對酞酸伸乙酯)容器、紙容器、金屬容器等。待填充於一個容器中之凍膠的量無特別限制，且通常為10至300g。從在運動期間之可攜性的角度來看，較佳為15至100g，更佳為20至50g。 The jelly of the present invention can be provided after packaging in a container. The container to be filled with the jelly of the present invention is not particularly limited as long as it is usually used for filling the jelly. Examples thereof include aluminum bags, PET (poly(ethylene terephthalate)) containers, paper containers, metal containers, and the like. The amount of the jelly to be filled in one container is not particularly limited and is usually from 10 to 300 g. From the viewpoint of portability during exercise, it is preferably from 15 to 100 g, more preferably from 20 to 50 g.
本發明之凍膠可作為食品(包括具有健康訴求的食品、針對指定健康用途之食品、具有營養功能訴求的食品、膳食補充劑、營養輔助食品、健康補充食品等)或口服藥品提供。此外，本發明之凍膠亦可作為醫療食品提供。 The jelly of the present invention can be provided as a food (including a food having a health appeal, a food for a specified health use, a food having a nutritional function, a dietary supplement, a nutritional supplement, a health supplement, etc.) or an oral drug. Further, the jelly of the present invention can also be provided as a medical food.
由於本發明之凍膠即使包含高濃度游離胺基酸或其鹽亦無不尋常味道以及在運動期間容易食用，其適於在運動期間(即，正運動時)攝取胺基酸。凍膠是否存在「不尋常味道」或其程度可由專家品評小組藉由感官品評來評估。此外，「在運動期間食用容易度」係使用食用感覺(例如，即使沒有水的情況下容易食用、容易吞嚥等)以及使用感覺(例如，開啟容器時無液體噴濺、容易用手推出容器等)作為指標而綜合評估。 Since the jelly of the present invention has no unusual taste even when it contains a high concentration of free amino acid or a salt thereof and is easy to eat during exercise, it is suitable for taking up an amino acid during exercise (i.e., during exercise). Whether the jelly has an "unusual taste" or its extent can be assessed by the expert panel by sensory evaluation. In addition, "Easy to eat during exercise" uses eating sensation (for example, easy to eat even if there is no water, easy to swallow, etc.) and feeling of use (for example, no liquid splashing when opening the container, easy ejection of the container by hand, etc.) ) Comprehensive assessment as an indicator.
在下文中藉由參考實例更詳細解釋本發明，該等實例不應視為限制。 The invention is explained in more detail below by reference to examples, which should not be construed as limiting.
在下列實驗實例1至6中，分別藉由下文顯示之方法測量凍膠強度、膠體脫水比及黏度。 In the following Experimental Examples 1 to 6, the jelly strength, the colloidal dehydration ratio, and the viscosity were measured by the methods shown below, respectively.
將填充於塑膠容器中之凍膠樣本於5℃保存一夜，並藉由質地分析儀(由Stable Micro Systems製造，TA-XT plus)測量凍膠強度。為了進行該測量，使用直徑20mm 之圓柱形柱塞，並將條件設為穿入速率：1mm/sec，穿入距離：16mm。 The jelly sample filled in the plastic container was stored at 5 ° C overnight, and the jelly strength was measured by a texture analyzer (manufactured by Stable Micro Systems, TA-XT plus). For this measurement, use a diameter of 20mm The cylindrical plunger was set to a penetration rate of 1 mm/sec and a penetration distance of 16 mm.
將凍膠(35g)填充於鋁袋中，並且將該袋緊密密封並在5℃靜置保存一週。然後，開啟該鋁袋，並移除分離的水。秤重剩餘凍膠部分，並從下式計算膠體脫水比。 The jelly (35 g) was filled in an aluminum pouch, and the pouch was tightly sealed and left to stand at 5 ° C for one week. Then, the aluminum bag is opened and the separated water is removed. The remaining jelly fraction was weighed and the colloidal dehydration ratio was calculated from the following formula.
膠體脫水比(%)=[填充量(g)-剩餘凍膠部分重量(g)]/填充量(g)×100 Colloidal dehydration ratio (%) = [filling amount (g) - residual gel fraction (g)] / filling amount (g) × 100
將填充於塑膠容器中之凍膠於5℃保存一夜，並藉由B式黏度計(由Toki Sangyo Co.,Ltd.製造，RB80L)測量黏度。為了進行該測量，將該凍膠事先加熱至40℃，針對10至2000mPa‧s之黏度範圍使用3號轉子，針對不低於2000mPa‧s之黏度範圍使用4號轉子，且條件係設為旋轉速度：60rpm，4分鐘。 The jelly filled in the plastic container was stored at 5 ° C overnight, and the viscosity was measured by a Brookfield viscometer (manufactured by Toki Sangyo Co., Ltd., RB80L). For this measurement, the jelly was previously heated to 40 ° C, the No. 3 rotor was used for the viscosity range of 10 to 2000 mPa ‧ , and the No. 4 rotor was used for the viscosity range of not less than 2000 mPa ‧ and the condition was set to rotate Speed: 60 rpm, 4 minutes.
下列實驗實例1至5中所使用之胺基酸粒子的粒度D50係藉由雷射繞射/繞射粒度分布分析儀(由Microtrac BEL製造，MICROTRAC HRA)並使用乙醇作為分散介質測量。 The particle size D50 of the amino acid particles used in the following Experimental Examples 1 to 5 was measured by a laser diffraction/diffraction particle size distribution analyzer (manufactured by Microtrac BEL, MICROTRAC HRA) and using ethanol as a dispersion medium.
根據下表1所顯示之組成，均勻混合胺基酸粒子(粒度D50：60μm)以產生胺基酸混合物。在攪拌之下將檸檬酸、該胺基酸混合物及下表3中所顯示之膠凝劑A至I中的任一者添加至加熱至70℃的水中並摻合之。然後，依次添加甜味劑(木糖醇、乙醯磺胺酸鉀、阿斯巴甜、蔗糖素)、果汁(葡萄柚汁)及風味劑(葡萄柚風味劑)，並添加水以產生具有下表2所示之組成的凍膠液體。膠凝劑A至I之組成係如下表4所示。凍膠液體的pH為3.8。將所獲得之凍膠液體填充於容器中，在90℃滅菌10分鐘。用冷水將該液體冷卻至周圍溫度或更低溫度，並在5℃保存1週以產生凍膠。所獲得之凍膠的凍膠強度、膠體脫水比及黏度係示於下表5。 According to the composition shown in Table 1 below, the amino acid particles (particle size D50: 60 μm) were uniformly mixed to produce an amino acid mixture. The citric acid, the amino acid mixture, and any of the gelling agents A to I shown in Table 3 below were added to water heated to 70 ° C with agitation and blended. Then, add a sweetener (xylitol, potassium sulfamate, aspartame, sucralose), juice (grapefruit juice) and flavor (grapefruit flavor) in turn, and add water to produce The jelly liquid of the composition shown in Table 2. The composition of the gelling agents A to I is shown in Table 4 below. The pH of the jelly liquid was 3.8. The obtained jelly liquid was filled in a container and sterilized at 90 ° C for 10 minutes. The liquid was cooled to ambient temperature or lower with cold water and stored at 5 ° C for 1 week to produce a jelly. The jelly strength, colloidal dehydration ratio and viscosity of the obtained jelly are shown in Table 5 below.
兩位專家品評檢查員食用每一種製備的凍膠，並根據下列標準進行是否存在不尋常味道及在運動期間食用容易度的感官品評。 Two expert review inspectors consumed each of the prepared gels and performed a sensory evaluation of the presence or absence of unusual taste and ease of use during exercise according to the following criteria.
-- 不尋常味道 -- Unusual taste
- 輕微不尋常味道 - slight unusual taste
± 輕微不尋常味道但可忍受 ± slightly unusual taste but tolerable
+ 幾乎無不尋常味道 + almost no unusual taste
++ 極微的不尋常味道 ++ Very unusual taste
-- 難以食用 -- difficult to eat
- 有點難食用 - It's a little hard to eat.
± 大致容易食用 ± roughly easy to eat
+ 容易食用 + easy to eat
++ 非常容易食用 ++ very easy to eat
每一種凍膠之感官品評結果係示於下表5。 The results of the sensory evaluation of each jelly are shown in Table 5 below.
從表5所示之結果清楚看出，本發明之凍膠(樣本編號：4至7、9至14、16至20以及23至27)均具有較少不尋常味道，而且在運動期間不會難以食用。 It is clear from the results shown in Table 5 that the jelly of the present invention (sample numbers: 4 to 7, 9 to 14, 16 to 20, and 23 to 27) have less unusual taste and do not occur during exercise. Hard to eat.
另一方面，具有黏度低於200mPa‧s之凍膠(樣本編號：1至3)具有不尋常味道，於開啟容器時顯示液體噴濺，以及被認為在運動期間有點難以食用。此外，具有黏度超過12000mPa‧s之凍膠(樣本編號：8、15、21及22)基於下列因素而被認為在運動期間難以食用：在沒有 水的情況下難以食用、在運動期間難以吞嚥、難以用手推出容器等。 On the other hand, jelly having a viscosity of less than 200 mPa‧s (sample Nos.: 1 to 3) has an unusual taste, shows liquid splashing when the container is opened, and is considered to be somewhat difficult to eat during exercise. In addition, jelly with a viscosity of more than 12,000 mPa ‧ (sample numbers: 8, 15, 21 and 22) is considered to be difficult to eat during exercise based on the following factors: In the case of water, it is difficult to eat, it is difficult to swallow during exercise, and it is difficult to push out a container by hand.
在攪拌之下將檸檬酸、具有表1所示之組成的胺基酸混合物、以及表3所示之膠凝劑A(黃原膠、κ鹿角菜膠、刺槐豆膠、甘露蜜糖)添加至加熱至70℃的水中並摻合之。然後，依次添加甜味劑(木糖醇、乙醯磺胺酸鉀、阿斯巴甜、蔗糖素)、果汁(葡萄柚汁)及風味劑(葡萄柚風味劑)，並添加水以產生具有下表6所示之組成的凍膠液體。膠凝劑A之組成係如下表7所示。凍膠液體的pH為3.8。將所獲得之凍膠液體填充於容器中，在90℃滅菌10分鐘。用冷水將該液體冷卻至周圍溫度或更低溫度，並在5℃保存1週以產生凍膠。所獲得之凍膠的凍膠強度、膠體脫水比及黏度係示於下表8。 The citric acid, the amino acid mixture having the composition shown in Table 1, and the gelling agent A (xanthan gum, κ carrageenan, locust bean gum, and honeydew honey) shown in Table 3 were added under stirring. It was heated to 70 ° C in water and blended. Then, add a sweetener (xylitol, potassium sulfamate, aspartame, sucralose), juice (grapefruit juice) and flavor (grapefruit flavor) in turn, and add water to produce The jelly liquid of the composition shown in Table 6. The composition of the gelling agent A is shown in Table 7 below. The pH of the jelly liquid was 3.8. The obtained jelly liquid was filled in a container and sterilized at 90 ° C for 10 minutes. The liquid was cooled to ambient temperature or lower with cold water and stored at 5 ° C for 1 week to produce a jelly. The jelly strength, colloidal dehydration ratio and viscosity of the obtained jelly are shown in Table 8 below.
將每一種製備之凍膠(35g)填充於鋁袋中，37位專家品評檢查員在運動期間(即，正運動時)食用該凍膠，並根據與實驗實例1相似的標準進行是否存在不尋常味道及在運動期間食用容易度的感官品評。該等結果係示於下表8。 Each of the prepared jelly (35 g) was filled in an aluminum bag, and 37 experts evaluated the inspector to consume the jelly during exercise (i.e., during exercise), and according to the standard similar to Experimental Example 1, whether or not there was A sensory evaluation of the usual taste and ease of eating during exercise. These results are shown in Table 8 below.
從表8所示之結果清楚看出，本發明之凍膠(樣本編號：28至31)不具不尋常味道。更具體的說，樣本編號28至30之凍膠的在運動期間食用容易度優良，其中樣本編號29之凍膠的在運動期間食用容易度特別優良。 As is clear from the results shown in Table 8, the jelly of the present invention (sample No.: 28 to 31) had no unusual taste. More specifically, the jelly of sample Nos. 28 to 30 is excellent in ease of eating during exercise, and the jelly of sample No. 29 is particularly excellent in ease of eating during exercise.
根據下表9所顯示之組成，均勻混合胺基酸粒子(粒度D50：40μm)以產生胺基酸混合物。在攪拌之下將脂肪酸之聚甘油酯、檸檬酸、胺基酸混合物、以及表3所示之膠凝劑A(黃原膠、κ鹿角菜膠、刺槐豆膠、甘露蜜糖)添加至加熱至70℃的水中並摻合之。然後，依次添加檸檬酸鈉、甜味劑(木糖醇、乙醯磺胺酸鉀、阿斯巴甜、蔗糖素、山梨醇)、果汁(葡萄柚汁)及風味劑(葡萄柚風味劑)，並添加水以產生具有下表10所示之組成的凍膠液體。凍膠液體的pH為3.8。將所獲得之凍膠液體填充於容器中，在90℃滅菌10分鐘。用冷水將該液體冷卻至周圍溫度或更低溫度，並在5℃保存1週以產生凍膠。所獲得之凍膠的凍膠強度、膠體脫水比及黏度係示於 下表11。 According to the composition shown in Table 9 below, the amino acid particles (particle size D50: 40 μm) were uniformly mixed to produce an amino acid mixture. Adding polyglycerol fatty acid, citric acid, amino acid mixture, and gelling agent A (xanthan gum, κ carrageenan, locust bean gum, honeydew honey) shown in Table 3 to the heating under stirring Mix into water at 70 ° C. Then, sodium citrate, sweetener (xylitol, acesulfame potassium, aspartame, sucralose, sorbitol), juice (grapefruit juice) and flavor (grapefruit flavor) are added in sequence. Water was added to produce a jelly liquid having the composition shown in Table 10 below. The pH of the jelly liquid was 3.8. The obtained jelly liquid was filled in a container and sterilized at 90 ° C for 10 minutes. The liquid was cooled to ambient temperature or lower with cold water and stored at 5 ° C for 1 week to produce a jelly. The jelly strength, colloidal dehydration ratio and viscosity of the obtained jelly are shown in Table 11 below.
兩位專家品評檢查員食用所製備的凍膠，並根據與實驗實例1相似的標準進行是否存在不尋常味道及在運動期間食用容易度的感官品評。該等結果係示於下表11。 Two expert evaluation inspectors ate the prepared jelly and conducted sensory evaluations on whether or not there was an unusual taste and ease of eating during exercise according to a standard similar to Experimental Example 1. These results are shown in Table 11 below.
從表11所示之結果清楚看出，本發明之凍膠(樣本編號：32)幾乎不具不尋常味道。本發明之凍膠的在運動期間食用容易度亦優良。 As is clear from the results shown in Table 11, the jelly of the present invention (sample No.: 32) hardly had an unusual taste. The jelly of the present invention is also easy to eat during exercise.
實驗實例1至3之結果闡明本發明不論胺基酸組成為何可提供具有較少不尋常味道以及在運動期間容易食用的凍膠。 The results of Experimental Examples 1 to 3 illustrate that the present invention provides a jelly which has less unusual taste and is easy to eat during exercise regardless of the amino acid composition.
在攪拌之下將脂肪酸之聚甘油酯、檸檬酸、具有表9所示之組成的胺基酸混合物、乳清蛋白、以及表3所示之膠凝劑A(黃原膠、κ鹿角菜膠、刺槐豆膠、甘露蜜糖)添加至加熱至70℃的水中並摻合之。依次添加檸檬酸鈉、甜味劑(木糖醇、乙醯磺胺酸鉀、阿斯巴甜、蔗糖素、山梨醇)、果汁(葡萄柚汁)及風味劑(葡萄柚風味劑)，並添加水以產生具有下表12所示之組成的凍膠液體。凍膠液體的pH為3.8。將所獲得之凍膠液體填充於容器中，且在90℃滅菌10分鐘。用冷水將該液體冷卻至周圍溫度或更低溫度，並在5℃保存1週以產生凍膠。所獲得之凍膠的凍膠強度、膠體脫水比及黏度係示於下表 13。 Polyglycerol ester of fatty acid, citric acid, amino acid mixture having the composition shown in Table 9, whey protein, and gelling agent A (xanthan gum, κ carrageenan) shown in Table 3 under stirring , locust bean gum, nectar honey) was added to water heated to 70 ° C and blended. Add sodium citrate, sweetener (xylitol, acesulfame potassium, aspartame, sucralose, sorbitol), juice (grapefruit juice) and flavor (grapefruit flavor), and add Water was used to produce a jelly liquid having the composition shown in Table 12 below. The pH of the jelly liquid was 3.8. The obtained jelly liquid was filled in a container and sterilized at 90 ° C for 10 minutes. The liquid was cooled to ambient temperature or lower with cold water and stored at 5 ° C for 1 week to produce a jelly. The jelly strength, colloidal dehydration ratio and viscosity of the obtained jelly are shown in the table below. 13.
兩位專家品評檢查員攝取所製備的凍膠，並根據與實驗實例1相似的標準進行是否存在不尋常味道及在運動期間食用容易度的感官品評。該等結果係示於下表13。 Two expert evaluation inspectors ingested the prepared jelly and conducted sensory evaluations on whether or not there was an unusual taste and ease of eating during exercise according to a standard similar to Experimental Example 1. These results are shown in Table 13 below.
從表13所示之結果清楚看出，即使包含蛋白質，本發明之凍膠(樣本編號：33)也幾乎不具不尋常味道。本發明之凍膠的在運動期間食用容易度亦優良。 As is clear from the results shown in Table 13, the jelly of the present invention (sample No.: 33) had almost no unusual taste even if it contained a protein. The jelly of the present invention is also easy to eat during exercise.
根據下表14所顯示之組成，均勻混合胺基酸粒子(粒度D50：50μm)以產生胺基酸混合物。在攪拌之下將檸檬酸、胺基酸混合物、以及表3所示之膠凝劑A(黃原膠、κ鹿角菜膠、刺槐豆膠、甘露蜜糖)添加至加熱至70℃的水中並摻合之。然後，依次添加甜味劑(木糖醇、蔗糖、乙醯磺胺酸鉀、阿斯巴甜、蔗糖素)、碳水化合物(麥芽糊精)、果汁(葡萄柚汁)及風味劑(葡萄柚風味劑)，並添加水以產生具有下表15所示之組成的凍膠液體。凍膠液體的pH為3.7。將所獲得之凍膠液體填充於容器中，在90℃滅菌10分鐘。用冷水將該液體冷卻至周圍溫度或更低溫度，並在5℃保存1週以產生凍膠。所獲得之凍膠的凍膠強度、膠體脫水比及黏度係示於下表16。 According to the composition shown in Table 14 below, the amino acid particles (particle size D50: 50 μm) were uniformly mixed to produce an amino acid mixture. The citric acid, the amino acid mixture, and the gelling agent A (xanthan gum, κ carrageenan, locust bean gum, and honeydew honey) shown in Table 3 were added to the water heated to 70 ° C under stirring. Blended. Then, add sweeteners (xylitol, sucrose, potassium sulfamate, aspartame, sucralose), carbohydrates (maltodextrin), juice (grapefruit juice) and flavors (grapefruit) Flavor), and water was added to produce a jelly liquid having the composition shown in Table 15 below. The pH of the jelly liquid was 3.7. The obtained jelly liquid was filled in a container and sterilized at 90 ° C for 10 minutes. The liquid was cooled to ambient temperature or lower with cold water and stored at 5 ° C for 1 week to produce a jelly. The jelly strength, colloidal dehydration ratio and viscosity of the obtained jelly are shown in Table 16 below.
兩位專家品評檢查員攝取所製備的凍膠，並根據與實驗實例1相似的標準進行是否存在不尋常味道及在運動期間食用容易度的感官品評。該等結果係示於下表16。 Two expert evaluation inspectors ingested the prepared jelly and conducted sensory evaluations on whether or not there was an unusual taste and ease of eating during exercise according to a standard similar to Experimental Example 1. These results are shown in Table 16 below.
從表16所示之結果清楚看出，即使當不包含白胺酸、異白胺酸、纈胺酸等時，本發明之凍膠(樣本編號：34)也幾乎不具不尋常味道。本發明之凍膠的在運動期間食用容易度亦優良。 As is clear from the results shown in Table 16, the jelly of the present invention (sample No.: 34) had almost no unusual taste even when leucine, isoleucine, valine or the like was not contained. The jelly of the present invention is also easy to eat during exercise.
根據下表17所示之組成，將胺基酸均勻混合以產生胺基酸混合物。在攪拌之下將檸檬酸、胺基酸混合物及表3所示之膠凝劑B(黃原膠、κ鹿角菜膠、刺槐豆膠)添加至加熱至70℃的水中並摻合之。然後，依次添加甜味劑(木糖醇、乙醯磺胺酸鉀、阿斯巴甜、蔗糖素)、果汁(葡萄柚汁)及風味劑(葡萄柚風味劑)，並添加水以產生具有下表18所示之組成的凍膠液體。凍膠液體的pH為3.8。將所獲得之凍膠液體填充於容器中，且在90℃滅菌10分鐘。用冷水將該液體冷卻至周圍溫度或更低溫度，並在5℃保存1週以產生凍膠。所獲得之凍膠的凍膠強度、膠體脫水比及黏度係示於下表19。 The amino acids were uniformly mixed according to the composition shown in Table 17 below to produce an amino acid mixture. The citric acid, the amino acid mixture, and the gelling agent B (xanthan gum, κ carrageenan, locust bean gum) shown in Table 3 were added under stirring to water heated to 70 ° C and blended. Then, add a sweetener (xylitol, potassium sulfamate, aspartame, sucralose), juice (grapefruit juice) and flavor (grapefruit flavor) in turn, and add water to produce The jelly liquid of the composition shown in Table 18. The pH of the jelly liquid was 3.8. The obtained jelly liquid was filled in a container and sterilized at 90 ° C for 10 minutes. The liquid was cooled to ambient temperature or lower with cold water and stored at 5 ° C for 1 week to produce a jelly. The jelly strength, colloidal dehydration ratio and viscosity of the obtained jelly are shown in Table 19 below.
兩位專家品評檢查員食用所製備的凍膠，並根據與實驗實例1相似的標準進行是否存在不尋常味道及在運動期間食用容易度的感官品評。該等結果係示於下表19。 Two expert evaluation inspectors ate the prepared jelly and conducted sensory evaluations on whether or not there was an unusual taste and ease of eating during exercise according to a standard similar to Experimental Example 1. These results are shown in Table 19 below.
從表19所示之結果清楚看出，本發明之凍膠(樣本編號：35)幾乎不具不尋常味道。本發明之凍膠的在運動期間食用容易度亦優良。 As is clear from the results shown in Table 19, the jelly of the present invention (sample No. 35) hardly had an unusual taste. The jelly of the present invention is also easy to eat during exercise.
根據本發明，可提供即使包含給定濃度之游離胺基酸或其鹽亦具有較少不尋常味道以及在運動期間容 易食用的凍膠。本發明之凍膠適於在運動期間攝取胺基酸。 According to the present invention, it is possible to provide a less than unusual taste even when containing a given concentration of free amino acid or a salt thereof, and to accommodate during exercise Easy to eat jelly. The jelly of the present invention is suitable for the uptake of amino acids during exercise.
Claims (11)
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| JP2019199271A (en) * | 2018-05-15 | 2019-11-21 | キユーピー株式会社 | Gel composition containing food packed in distribution package |
| WO2019246256A1 (en) | 2018-06-20 | 2019-12-26 | Axcella Health Inc. | Compositions for therapy and health containing amino acids with bitter taste |
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