TWI293021B - Weight management beverage - Google Patents
Weight management beverage Download PDFInfo
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- TWI293021B TWI293021B TW093115654A TW93115654A TWI293021B TW I293021 B TWI293021 B TW I293021B TW 093115654 A TW093115654 A TW 093115654A TW 93115654 A TW93115654 A TW 93115654A TW I293021 B TWI293021 B TW I293021B
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- 230000037221 weight management Effects 0.000 title claims abstract description 8
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
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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
- A23L2/38—Other non-alcoholic beverages
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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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
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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
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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
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- A—HUMAN NECESSITIES
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- 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
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
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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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/25—Synthetic polymers, e.g. vinylic or acrylic polymers
- A23L33/26—Polyol polyesters, e.g. sucrose polyesters; Synthetic sugar polymers, e.g. polydextrose
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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
- A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
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- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Botany (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Tea And Coffee (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Description
1293021 九、發明說明: 【發明所屬之技術領域】 本發明係關於一可飲用作為控制體重輔助物並可促進消 費者健康之飲料。本發明之飲料亦可幫助控制體重以改善 胰島素抗性症候群情況,以及預防冠狀動脈疾病和第卩型 糖尿病。 該飲料包含一可提供多種功能性之黃烷醇(flaVan〇ls)、 刺激物、木糖醇、鈣和抗氧化劑等成份混合物,且在組合 後可互相合作提供(相較於其他不包括該混合物所有成份 之組合)較佳之效用和不預期之好處。特定而言,該配方 組合物藉由專注在兩項基本營養觀念上而用於減輕肥胖問 題,即:(1)能量攝取之控制及(2)能量消耗之增加。 【先前技術】 肥胖是一重要的健康危害並和多種型態之退化性疾病有 關。肥胖和勝島素抗性經常與高騰島素企症、葡萄糖不耐 症、高血壓、脂血異常、早發性動脈粥狀硬化有關,並可 增加罹患冠狀動脈疾病和第„型糖尿病之危險性。該等異 常群集已知為姨島素抗性症候群(IRS)或代謝性症候群(症 候群X)。 因此肥胖在死亡率上具有一體重負相關作用。在極端肥 胖或病悲肥胖中,其死亡率比正常人高丨200%。很多體重 過重者認為他們的肥胖是因為過度攝食、缺乏食慾控制和 /或缺乏明顯的體能活動。體重控制係為一通常會依據營 養平衡而改變之複雜現象。經由食物攝取而引入之能量和 1293021 有機體用以維持生命功能(代謝作用、呼吸、熱調節作 用、活動等)所消耗之能量決定了能量之平衡,其中如果 長期而言為正值的話,無可避免地將導致體重增加和肥 胖。 同樣地,生活型態改變為熱量限制形式並增加體能活動-為用於治療患有IRS之肥胖者最常見之方式。研究顯示體-重減輕5-7%可降低58%患有IRS的病人發展成糖尿病之危 險(Knowler WC,Barrett-Connor E·,Fowler SE,Hamman RF? Lachin JM? Walker EA5 Nathan DM: Diabetes Prevention Program Research Group: Reduction in the incidence of type 2 diabetes with lifestyle intervention or metformin. N. Engl. J. Med. 346:393-403,2002,the content of which is incorporated herein by reference) o 近幾年研究清楚顯示病人自行採用的體重控制飲食並無 效果。同時,用於治療肥胖之藥物或化學藥品使用也不具 有高度效果,因為它們會出現明顯且令人不悅之副作用。 與體重控制有關之一些主要問題如下所示: a) 利用低熱量飲食所獲得之體重喪失將作為一防衛機制 而導致對於食物吸引力之惡化。因此,暫時性之體重喪失 經常會由一快速且經常無法控制之體重增加所取代。 b) 來自肥胖細胞之脂肪移動以及它們在代謝過程中之較 佳用途的發生有其困難度並且為最難以面對的問題。 目前已知綠茶中主要的黃烷醇表沒食子兒茶素没食子酸 鹽(epigallocatechin gallate ; EGCG)可降低食物攝取並造 1293021 亦即有效利用具有產熱作 還必須有效地移動儲存的脂肪 用的物質。
膳食舞經研究顯示可輔助储存脂肪之移動及產熱之釋 出。增加腾食約將能有效地調節U5-二經基維生素D,其 經證實具有減少缺乏熱量限制老鼠的體内脂肪質量之能 f °更有趣地’增加腾相所得収U25.二經基維生素D 1降低將造成脂肪質㈣_少,以及在熱量限制期間體 重和脂肪損失之爭議。膳食㈣之該種抗肥胖作用以及支持 性之人類臨床實驗和流行病學證據已經由論文研 (Journal of the American College of Nutrition, Vol
'N〇.2,146S_151S⑽2])。產熱作用係為—包含有機體 熱里產生之代謝過帛’特別是在肌肉和脂肪組織(特別是 才示色脂肪組織)中’其利用可得之脂肪儲存作為能量來 源。產熱釋出之提高有利於體重之維持,即使是沒有明顯 改變食物攝取量時。產熱作用量因人而異,依個人基因上 預先決定之方式而有所不同,以及因此體重亦因人而異, 與飲食中的能量限制組合無關。 產熱作用係:為一由腎上腺素激導系統經由占_ 3 _腎上腺 素激導文體所控制之過程。因此,產熱量可因腎上腺素激 導樣物質(腎上腺素激導性或擬交感神經性)而改變,例如 麻黃素、辛内弗林(synephrine)、安非他命、苯基弗林 (phenylephrine)等。腎上腺素激導樣化合物單獨在產熱作 用之激活上並不很有效,因此它們經常和中樞神經系統刺 激物例如甲基黃鹼素:咖啡因、茶鹼及可可鹼,一起使 1293021 用,而與腎上腺素激導物質具有一協同作用。 s和該方法有關之主要問題為,腎上腺素激導物f會產生 明顯之副作用,特別是在心金管循環量,它們會和有別於 =·受體之腎上腺素激導受體產生交互作用,故不建議給 τ予特別疋咼血壓和邊緣性高血壓之病人,而且還引發嚴 重之負面反應。附帶一提,很多可能受益於產熱作用刺激 之體重過重者亦皆有高血麼。高血壓藥物之隨時伴存使用 對所有邊緣性高血壓案例而言,因為回縮(reb〇und)現象之 ,展@應該加以避免。因此’不具有腎上腺素激導物質之 副作用且可用於體重控制上之天然替代物將是有好處的。 另個事實上存在之問題則是產熱物質之單獨使用對於 :有效之長期體重控制並不足夠。其他活性成份之 同時給藥是有需要的。例如有一用在體重控制之物質為食 物纖維,其可提供某些程度之飽足感並改善胃部排空。然 而該補充品有時會分開給藥,因為如果同時給藥,它有時 會干擾其他營養素之吸收。 總之,有必要發展一種控制體重之方法和組合物,目標 為能量消耗和能量攝取上,且最好來自於已經可行之來 源。飲食和運動也許是體重控制最常給予之醫學建議。一 相當於該控制能量攝取和增加能量釋出之飲食概念現已克 服先前組合物之缺點並在本發明中提出。 【發明内容】 本發明現在提供一組合物,自枯 刃巴括可提供(1)降低熱量 值,(2)增加產熱釋出,(3)脂肪銘舍^ w⑸, ;曰肪移動和利用之代謝調節, 1293021 和(4)增加飽足感之成份的組合,以便能達成活體内體重管 理和控制之最終目標。 本發明之控制體重飲料組合物和方法,可藉由同時使用 至少三種成份來幫助體重維持,每一種成份提供顯著且不 同之功能,並清楚地與控制體重之正面作用有關。由此得 到之多重障礙方法顯示出該方法在控制體重上之協同正面 作用。根據本文中提到之飲料組合物包括飲料濃縮物、乾 混合物以及立即可飲用之飲料,以便用在各種飲料形式 上。 該等控制體重飲料組合物有利地包含一聚醇或一纖維、 鈣,以及至少一種黃烷醇、刺激物以及一抗氧化物,以一 適當之配合量使得攝取該組合物者能增加能量消耗和增加 飽足感,因此減少他們對於其他能量攝取之渴望並因此有 助於此人之整體體重控制。 本發明更指出個人之各種控㈣重方法,包括抑制叙餓 或獲得增加之能量消耗以及增加個人之飽足感,以減少他 們對於其他能量攝取之渴望並因此幫助他們控制體重。本 發明亦指出藉由控制個人體重以改善騰島素抗性症候群情 況之方法。當該組合物為一飲料濃縮物和/或一乾混合 物,其可在飲用前利用與水或其他液體混合而重製。再 者,該組合物可經發酵。 【實施方式】 本發明更指出最好是一可用飲料形式攝取之組合物,並 因此提供增加能量消耗、延長胃部排空和般感,因此獲 93411 -11 - 1293021 :消費者較期望之體重,並同時維持消費者之健康和幸 如本文中所使用之術語「飲料」表示—組合物為單一強 f且即溶,亦即可飲用之飲料。如本文中所❹之「 —物」係指該飲料之濃縮液,飲用前需要另外加入—液 ==重製。「飲料混合物」係指一乾混合物或是在 $要另外加人—液體(如水)而重製之脫水飲料。 如本文中所使用,㈣「茶類物質」係指包括由山茶屬 茶樹叫和普坪茶(c⑽咖 —))中得到之茶葉物質,例如新鮮採集茶葉、採集 之後立即經乾燥處理之新鮮茶葉、為了使任何存在酵素失 活而進行㈣H經減歡料茶葉、未經發酵茶、 即溶發酵綠茶、部分發酵綠茶以及該等茶葉之水溶性萃取 二為茶葉、該等茶葉之水溶性萃取物、茶類植物 的“及其他相關之植物物質。亦可使用茶類植物中之直 l^-^anthu^ gambir)^ ncana豕敎之成貝,亦可使用未經發酵、部分發酵和經 過發酵之茶葉混合物。 =本^中所使用,術語「茶固體」係指萃取自茶葉物質 體。用於本組合物之茶類物質可能含有未經氧化、未經 聚合化之黃烧醇。 本組合物包含-或多種黃燒醇。本發明之所有組合物中 所利用之黃_可轉茶@體之成份存在。 其他天然來源亦含有該等黃燒醇但程度較少。由茶類植物 93411 -12- 1293021 和其他豆科植物兒茶(Catechu gambir)家族成員中萃取之最 常見黃烷醇之非限制實例包括例如兒茶素類,此包括兒茶 素、表兒茶素、没食子兒茶素(gallocatechin)、表沒食子 兒茶素(epigallocatechin)、表兒茶素食子酸鹽(epicatechin gallate)以及表沒食子兒茶素没食子酸鹽(epigallocatechin gallate)。較佳地,所使用之黃烷醇為表沒食子兒茶素没食 子酸鹽(即f’EGCG”)。
或者,該等相同黃烧醇可利用合成或其他適當之化學方 法製備並且併入本組合物中。黃烷醇包括兒茶素、表兒茶 素及該等衍生物為市售可得。
在本發明之飲料組合物中黃烷醇量可能改變。較佳地, 該黃烷醇類存在之量從大約0.01 %至大約0.75%,且較佳為 該組合物重量比0.02至0_5%,其中使用來自綠茶固體物之 黃烷醇類,較佳為能夠提供每份最少30-200 mg EGCG之 組合物重量比,更佳為提供每份最少50-100 mg EGCG之 該完成飲料組合物重量比。綠茶固體較佳存在量為完成之 飲料組合物的約0.5重量%至10.0重量%,0.25重量%至5.0 重量%更佳。最終之綠茶固體量將視完成飲料之形式是即 食飲料、飲料濃縮物或乾飲料混合物而定。綠茶固體組合 物將視綠茶等級、萃取方法和濃縮技術而改變。因此在定 義使用量前根據EGCG和咖啡因含量而將茶類固體物加以 標準化是有必要的。在作為一般指引下,與茶萃取物/粉 末來源無關之較佳最終飲料組合物,將在保持美味時維持 母250 ml飲用量中之綠茶固體物含量等於或多於一完全卒 93411 -13- 1293021 取之茶包(黃金標準為每個茶包在85鐵沖泡五分鐘並溫 和攪拌後產生2_27 g的茶)當量。 或者另外地’本組合物每250毫升之單—強度液體組合 物中含有大約β克至大約彻毫克之總黃院醇,該液體組 合物為立即可飲用或經飲料漠縮物或乾飲料混合物之重泡 製備而得。較佳地,該組合物每250毫升之單一強度液體 組合物中含有大約10毫克至大約2〇〇毫克之總黃烷醇。該 物取U每250宅升單一強度液體組合物含有約扣毫 克至約120毫克總黃烷醇。 ί本發明所有具體實财,黃料之總量包括任何添加 =頁貌醇以及本發明中原本存在於任何其他成份中之任何 汽燒醇(例如綠茶固體物)。 人!不意圖於理論上加以限制之情況下,本發明者意圖結 泛頁烷醇成份之產埶釋中土丨ώ ^ /切 “、、禪出上已知之刺激作用、與木糖醇和 或纖維之μ感和脂肪移動作用’以及本組合物之轉成 :以便在增加抗氧化物容量時促進體重之控制,以促進 =之健康狀況。再者’黃燒醇成份會與其他成份產生交 乍用而在受控制物質上引發 ^ 此提供能量給不需要特定二-’以穩定血糖,因 萄揸、 而要特疋间升糖指數值糖類(如蔗糖和葡 苟搪)之使用者。另外,一 w 物紉^ 3夕種黃烷醇將有助於該組合 化時能量之引發作用,且特別是能量之維持。 =:明該組合物更包含一可促進產熱作用之刺激 萃取而〜 S知’刺激物可利用從天然來源中 而件或可利用合成產生。刺激物之非限制實例包括甲 93411 -14- 1293021 基黃鹼素,即咖啡因、可可鹼、茶鹼、辣椒素鹼 (capsinoids)、辣椒鹼(capsaicinoids)和木酚素(Hgnans)(芝 麻素、表芝麻素(episesamin)和芝麻林酚素(sesam〇lin))。 另外,很多其他黃鹼素衍生物已經分離出並經合成得到, 可利用其在本文之組合物中作為一刺激物。參見Bruns,· Biochemical Pharmacology,Vol. 30, pp 325_333(1981)。較 佳為使用該物質之天然來源。較佳地,一刺激物存在之量 以大約0.01 %至大約0.5%之該組合物重量比。 最佳之甲基黃鹼素刺激物為咖啡因。咖啡因可從前述之 植物和該等廢棄物中獲得,或者可由合成製備。咖啡因之 較佳植物來源(可用以作為一完全或部分咖啡因來源)包括 綠茶固體物、綠茶萃取物、瓜拿納泡林藤(guarana)、瑪黛 余(Yerba Mate’)萃取物、紅茶、可樂果、可可亞和咖啡。 如本文中所使用,綠茶固體物、綠茶萃取物、瓜拿納泡林 藤和瑪黛茶萃取物為咖啡因之最佳植物來源,最佳為綠茶 固體物、綠茶萃取物和瑪黛茶萃取物。除了作為咖啡因來 源外,綠茶固體物具有一作為如前所述之黃烷醇來源之其 他優點。瑪黛.茶萃取物可能具有一食慾魔抑作用之其他好 處且同樣可涵蓋至此目的中。咖啡因之總量在本發明之任 何具體實例中,包括天然存在於茶固體物、調味劑、植物 性和任何其他成份中之咖啡因量,以及任何添加之咖啡 因。 較佳地,咖啡因存在之量為大約〇 〇1%和大約〇 5%之 間。更佳地,其存在之量為大約〇 〇2和大約〇 3%之間。較 93411 -15 - j293〇21 大量可提供較大之刺激作用,亦可提供較不受人喜歡之味 道=該飲料中。此可利用人工甜味劑之添加而獲得補債, 使得該飲料之最終味道變得可口。 本組合物包括聚醇,如木糖醇(一五碳糖醇類)或纖維。 子上而0承醇可疋義為衍生自碳水化合物之多元醇, 方法為利用醛基或酮基部分還原成一級或二級羥基基團。 (木糖醇之有效量給藥可促進飽足感,並因此控制該動物 如哺礼動物在正餐或點心時之食慾和/或減少食物攝取)。 該作用被認為可和增加能量消耗(產熱作用)產生協同作用 以促進體重維持/喪失。相較於包括非糖醇碳水化合物如
葡萄糖和蔗糖組合物,該組合物更能減少熱量值並降低該 飲料之升糖指數。 X 較佳地,木糖醇存在之量為大約1%至大約9〇%,較佳為 大約2至85%,且更佳為大約3至83%之該組合物重量比。 因此,根據本發明之控制體重飲料當加入木糖醇配方時可 提供比利用純蔗糖增加甜味之產物還要少4〇_6〇%之熱量, 且由於其具有降低之升糖指數,因此更適合糖尿病患飲 用。車父佳為使、用木糖醇,亦可使用其他聚醇,包括山梨 醇、紅蘚醇、甘露醇和乳糖醇。 纖維亦可在聚醇之使用在技術理由上並不實用之案例 中,用於飽足感和调節胃排空作用。該特定功能性可在纖 維中發現,如菊糖、果募糖、聚右旋糖和/或經衍化之麥 芽糖糊精,以及抗性澱粉或其混合物。典型之功能性濃縮 將從每份1 g至高達30 g。 93411 -16 - 1293021 鈣之重要膳食來源包括在太恭n0 > & 、, 符在本發明之立即可飲用飲料、飲 料濃縮物和飲料混合物中。它具有多種功能,包括它可作 為由黃院醇提供之產熱作用的增強劑以及上述之刺激物。 、、:而更重要地,勝食約經研究顯示可辅助脂肪儲存(特 別是内臟脂肪組織)之移動和利用。增加膳食㈣造成德 環性1,25-二羥基維生辛d景夕& & , I里之降低,此可引發脂肪質量之 明顯減少以及在熱量限制期間之體重和脂肪損失之爭議。 該等觀察對於體重減輕和控制相t重要。膳食㈣之該等 抗肥胖作用以及支持人類臨床實驗和流行病學證據已經由
Zeme!進行研究回顧(Journal 〇f心八咖士扣μ
Nutrition, Vol. 21? No. 2? 146S-15 1 S[2002]) 〇 鈣貝之較佳來源包括牛奶鈣、鈣-檸檬酸_乳酸、胺基酸 螯合鈣、碳酸鈣、氧化鈣、氫氧化鈣、硫酸鈣、氯化^、 磷酸鈣、磷酸氫鈣、磷酸二氫鈣、檸檬酸、蘋果酸鈣、酒 石酸舞、葡萄糖酸鈣、realate鈣、tantrate_、乳酸辦,以 及特定而言為檸檬酸-蘋果酸鈣。檸檬酸-蘋果酸鈣之形式 描述在Jacobson等人之美國專利第6,〇63,985號。檸檬酸-蘋 果酸鈣之形貪描述在例如美國專利第5,670,344號或第 5,612,026號。本發明之較佳組合物將包含鈣質從大約 0.01%至大約15.0%,更佳為從大約⑺丨至^%,且最佳為從 大約0.5%至大約ΐ〇·〇%該產物重量比。 根據熟習本技藝者已知之標準,本飲料亦可為一發酵飲 料。 本飲料更包含至少一種抗氧化劑維生素。該抗氧化劑可 93411 -17- 1293021 為、准生素&維生素c、視黃醇掠搁酸鹽、雙苯醜硫胺 (bisbentiamme)、核黃素、鹽酸d比嗅醇、氰鈷胺、抗壞血 酸納、膽利約醇、終鹼醯胺、泛酸鈣、葉酸、生物素、重 酒石酸膽驗及其他。該等維生素中,維生素C為特別另人 喜愛且較佳。 如本文中所使用,「維生素C」亦包含一或多種L-抗壞血 酸(在本文中亦指抗壞血酸),及該等生物當量形式包括其 鹽類和酉旨類。例如,抗壞血酸之鈉鹽在本文中即為維生素 C。另外’有很多廣為人知之維生素c酯类員,包括抗壞血 酉夂基醋酸。維生素C之脂肪酸酯為可溶性脂肪且可提供抗 氧化作用。 所利用之維生素C可為任何形式,例如游離形式或在膝 囊中之形式。本文中高度較佳形式為利用游離維生素。, 例如抗壞血酸。 較佳地,本發明之組合物將包含維生素c從大約001%至 大約較佳為0.05%至約〇.5%,且最佳為從大約〇1%至 大約0.5%該產物之重量比。 本發明之組舍物更包含其他選擇性成份以強化,例如, 該等物質在促進產熱作用中之作用、提供傳人器官的 (〇rgan〇leptie)性質和營養情況。例如在本文中可包括一或 多種致酸劑1色劑、低卡甜味劑、調味劑、防腐劑、乳 化劑、油脂、碳酸成份極其類似物。該等選擇性成份可經 散佈、可溶化或甚至混合人本發明成份中。該等成份可加 到本文中提供之組合物中,料成份實^阻礙本飲 93411 -18- Ϊ293021 料、且口物之性貝’特別^:能量供應和精神提振作用。適用 於本文中之選擇性成份之非限制實例將在下文中提供。 ▲本發明之組合物可視情況但較佳為t包含一或多種致酸 劑。致酸劑之加入量可用以維持該組合物之pH值。本發明 之組合物較佳為具有一ρ·從大約2至大約8,車交佳為‘大 約2至大約5,甚至更佳為從大約2至大約4·5,以及最佳為 攸大約2.7至大約4.2。飲料酸度可利用已知或習用之方法 調整為並保持在需要範圍内,例如使用一或多種致酸劑。 八i上上述範圍中之酸度係為在最大酸度(以達到微生 物抑制作用)和最適酸度(以達到希望之味道)之間的一種平 衡。 有機和無機可食用酸可用於調整本飲料之pH值。該酸之 存在可為未溶解形式或另外以該等個別鹽類,磷酸氫鉀或 鈉、磷酸二氫卸或鈉鹽之形式存在。較佳酸為可食用之有 機酸,包括檸檬酸、磷酸、蘋果酸、延胡索酸、雙叛基脂 肪酸、葡萄糖酸、酒石酸、抗壞血酸、醋酸、磷酸或其混 合物。最佳酸為擰檬酸和磷酸。較佳地,檸檬酸和鱗酸之 存在量分別從夭約0.05%至大約0.5%且從大約0.005%至大 約0.05%。更佳地,檸檬酸和磷酸之存在量分別從大約 〇·125%至大約0.35%且從大約0.01 %至大約0.03%。 致酸劑亦可當作一抗氧化劑或金屬螯合試劑以穩定飲料 成份。常用之抗氧化劑為包括但不限於抗壞血酸、 EDTA(乙二胺四乙酸)及其鹽類之實例。 少量之一或多種增色劑可用在本發明之組合物中,較佳 93411 -19- 1293021 為使用/3 _胡蘿蔔素,亦可使用核黃素和FD&c染劑(例如 頁色5號、藍色2號、紅色4〇號)和/4FD&C深紅色染料。 利用加入深紅色顏料至其他粉末成份中,所有顆粒特別是 增色鐵化合物將完全且均一增色並可獲得一均一增色飲料 混合物。另外,亦可使用FD&C染劑4FD&C深紅色染料與 其他習用食物和食品增色劑之混合物。另外,其他可使用 之天然增色劑包括,例如葉綠素和葉綠酸,以及水果、蔬 菜、和/或植物萃取物,例如葡萄、紅醋栗、野櫻莓、紅 蘿蔔、甜菜根、紅甘藍和芙蓉(hibiscus)。用於「全天然」 飲用產物中,以天然增色劑為較佳。 增色劑之使用量將視在完成產物中所使用之試劑和期望 之顏色增強度而改變。該量可由熟習此技藝之方式決定。 一般而言,如果使用增色劑,其存在量從大約〇〇〇〇1%至 大約0.5%,較佳為從大約〇·〇〇1%至大約〇1%且最佳為從大 約0.004%至大約〇·ΐ%該組合物重量比。 適用於糖尿病用途之甜味劑是具有升糖指數(基於升糖 反應和葡萄糖消化比)低於50之甜味劑,見Jenkins等人在 "Glycemic Index of Foods: A Physiological Basis for Carbohydrate Exchange", 34 The American Journal of Clinical Nutrition, 362(Maixh 1982)中所提到之方法學。為了達到此值,當在 本文中使用一或多種低卡甜味劑時,使用之總低卡甜味劑 較佳為從大約0.0001 %至大約5%,較佳為從大約〇·〇〇1%至 大約3 % ’同樣更佳為從大約〇 · 〇 5 %至大約2 %,甚至更佳為 從大約0_01%至大約1%,且最佳為從大約〇 〇1%至大約 -20- 1293021 0.05%該組合物重量比。 本發明中建議使用一 天然或合成調味劑皆j種调味劑以增強其美味。任何 物性和/或水果風味可σ在本明中使用,例如-或多種植 風味可為合成或天然風味。文中使用。如本文中使用,該 特別佳之水果風岐& 0 (lactonic)風味,例如石f不合風味(eX〇tiC)和内酿類 (cupuacu)味、番石掏味果^未、芒果味、鳳梨味、梧桐 味。除了料風味,亦 、木瓜味、桃子味和杏桃 味、擰檬味、葡萄味他多種水果味,例如頻果 復盆子味、蔓越莓味、櫻桃味及其 類似物。該等水果味 生自天然來源粒如果汁和調味 油’或可另外合成製供 e 天然調味劑。 ㈣传。對於「全天然」飲料較佳為 較佳之植物性調味劑包括蘆薈、瓜拿納泡林藤、人篆、 銀杏、山楂、荽签、被—^ 一 回微灵(rose hips)、甘菊、薄荷、茴 香、薑、甘草、蓮子、 。口 — 、五味子(schizandra)、鋸齒棕櫚、洋 菝契(sarsaparilla)、幻*,务 ^ 、、化、聖約輪草(St· j〇hn’s Wort)、薑 黃(curcuma)、小i簽、社# 里 豆寇、中國肉桂(cassia bark)、灌 木_屻、肉桂、茉莉、仙人掌科(haw)、菊花、學薄、 甘嚴$枝竹筒、香草、咖啡及其類似物。其中較佳為 瓜拿納泡林藤、人蓁、銀杏。茶萃取物和咖徘除了作為刺 激物之來源外,亦可作盔上田+ 作為调味劑。特別言之,茶調味劑 (較佳為、綠茶或紅茶味’較佳為綠茶)並視情況需要,與水 果味-起使用之組合具有一令人喜愛之味道。 -21 1293021 中=亦可包含各種風味之調和。如有必要,在調味劑 或濃:物t可在乳化小滴中形成,之後分布在飲料組合物 物中。由於該等小滴通常具有—比重小於水之比 以保=將形成—分開相。增重劑(亦可作為霧化劑)可用 …乳化J、滴分散在飲料組合物或濃縮物中。該等增 :之實例為溴化蔬菜油(BV〇)和松香酷類,特別為』類 ^。見 L. F. Green,Devel〇pm_ & 灿加也 ^⑽㈣, 對俨 ^=PPhed Pusher Ud·,PP_ 87_93〇978)針 :’之增重劑和霧化劑所做的進一步描述。典型上調 未劑習慣上已知之形式為濃縮物或萃取物或是以合成形式 產生之調味醋類、醇類、酸類、結類、倍半結類及其類似 物0 土、見f月況而定,可在本文中另外使用一或多種防腐劑。較 L防腐劑包括例如山梨酸鹽、苯甲酸鹽和聚碌酸鹽防腐 劑。較佳i也,在本文中使用的是一防腐劑,可使用一或多 種山梨酸鹽或苯甲§堯鹽防腐劑(或其混合物)。適用於本發 月中之山梨酸鹽或苯甲酸鹽防腐劑包括山梨酸 '苯甲酸及 八風類,包括..《但不限於)山梨酸鈣、山梨酸鈉、山梨酸 卸苯甲酸转、苯甲酸納、苯甲酸卸及其混合物。山梨酸 鹽防腐劑為特別佳。山梨酸鉀用於本發明中特別佳。 其中一組合物包含一防腐劑,包括之該防腐劑量較佳為 攸大約0.0005%至大約〇.5%,更佳為從大約〇 〇〇1%至大約 〇·4%防腐劑,同樣更佳為從大約〇〇〇1%至大約〇1%,甚至 更佳為從大約0.001%至大約〇 〇5%,且最佳為從大約 93411 -22- 1293021 0·003%至大約0.03%防腐劑之該組合物重量比。其中該组 合物包含一或多種防腐劑之混合物,該防腐劑之總濃度較 佳為維持在該等範圍内。 在本飲料組合物中使用之水量為適用於作為一稀釋、立 即可飲用飲料所需之量。典型上’本飲料或飲料組合物包 含至少60%至大約97。/❶的水分’較佳為至少大約75%的水 分甚至更佳為至少大約8G%的水,及最佳至少大約83%的 水分。 本發明所提供之飲料組合物為乾燥混合物或脫水物形 式’該等乾燥混合物可利用在該液體飲料包裝前加以喷霧 乾燥法或冷束乾燥法,或利用乾燥成份之均一混合或凝結 製得。當飲料在飲用時要進行製備時,可簡單地利用一液 體如水之添加而重製。 本發明亦可以—濃縮形式包裝。根據本發明所提供之該 等飲料遭縮物為例如一糖衆和/或一水性濃縮物。該飲料 濃縮物典型之配方為在重製濃縮物或用水或其他水溶液或 液體稀釋時可提供一可飲用飲料組合物。 兩在:飲料濃縮物中使用之水量為適用於作為一濃縮物所 而之夏’典型上4 一糖漿和/或一水性濃縮&,其在進一 步以水或其他水溶液稀釋後為立即可飲用。血型上,本飲 ㈣。缩物包含從聰至85%的水,較佳為從大約观至大 的水且最佳為從大約2〇%至大約仙%的水。 該飲料濃縮物在運送和儲存時特別有用,由於水含量較 少因此比最終為飲料形式之產物更為方便。重製之後,該 93411 -23- 1293021 而不會造成血糖的快速和 專飲料提供維持能量給飲用者 轉變峰值。 本組合物可根據熟習此技藝所熟知之方法製造而得。為 了方便,製造方法之非限制實例如下。 為了說明’本發明之組合物可利用單—地或在適用之包 合法中-起溶解、散佈或混合所有成份製備而得,並在適 當且可利用機械攪拌子㈣之水中授拌直到所有成份皆已 溶解或充分散佈為止。之後在適#之處將所有分開之溶液 和分散液結合。使用典型上具有PH值敏感性之茶萃取物 時,在將茶萃取物加到混合物前,利用一致酸劑和/或緩 衝系統調整期望之pH值是很重要的。由於期望得到一具有 上架穩定性之組合物,因此最終混合物可視情況但較佳為 :適當過程情況下加以無菌進行防腐、膠化、超低溫殺 菌、滅菌或填充。 在製造-飲料組合物時,可視情況需要首先製成一飲料 濃縮物。用於製備該飲料組合物濃縮形式之—種方法為利 用比用在製備飲料組合物時需要的體積還要少的水量開始 進行另-種方法則是將最終製備而得之飲料組合物部分脫 水以除去僅有—分之水量和存在之任何其他揮發性液體。 可根據热知知方法’如真空蒸發,進行脫水。濃縮物可為 -相當濃稠液體之形式。糖漿典型上可利用添加適合成份 如包解貝或礼化劑到該飲料濃縮物中而製得,之後將該糖 水人乂或,、他水/谷液混合以形成完成之飲料或完成之飲料 濃縮物。水與糖漿之重量比典型上從大約ι:ι至大約5:1。 93411 -24- 1293021 最終飲料係裝瓶或包裝在一單一飲用之容器中,瓶穿、 罐頭綱包皆可。較佳地’ PET或玻璃瓶裝適合在填充 低溫殺菌、超低問殺菌或滅菌飲料前進行滅菌。飲料濃缩 物和飲料濃縮物將會同時製造並裝在適合單一飲用和多重 飲用兩種容器中。 除丨了上述之飲料外,核心功能性成份可潛 他飲料基以,如㈣、果汁、豆漿和-般調味飲料。 實例 下列本組合物之非限制實 下列實例是為了說明本發明 發明之涵蓋範蜂。 實例1 例為利用習用方法製備。提供 且並非意圖以任何方式限制本
用之方法製備一低酸性配方飲料組 利用下列成份以一習 合物:
0.32
咖啡因 0.01 7.0 0.9 0.06 0.03 木糖醇 鈣鹽 抗壞血酸 調味劑 93411 水
-25- 1293021 實例2 酸性配方飲料組 利用下列成份以一習用之 合物: 之方法製備
0.015 8.0 0.90 0.06 0.03 平衡 100 木糖醇 鈣鹽 抗壤血酸 調味劑 水
實例3 總量 利用下列成份以一 合物: 習用之方法製備一 高酸性配方飲料組
量百分比(%) 0.29 0.03 5.0 綠余粉 咖啡因 木糖醇 鈣鹽 0.60 0.06 0.15 0.05 抗壞血酸 檸樣酸 調味劑 水
100 93411 -26· 1293021 實例4 利用下列成份以一習用之方法製備一高酸性配方飲料組 合物: 成份 重量百分比(%) 綠茶粉 0.30 紅茶粉 0.09 咖啡因 0.04 木糖醇 6.5 鈣鹽 0.72 抗壞血酸 0.06 檸檬酸 0.15 調味劑 0.15 水 平衡 總量 100 實例5 利用下列成份以一 習用之方法製備一牛奶配方飲料組合 物: 成份 重量百分比(%) 綠茶粉 :: 0.45 咖啡因 0.04 木糖醇 5.0 抗壞血酸 0.04 調味劑 0.10 脫脂乾牛奶 5.5 水 平衡 總量 100 93411 -27- 1293021 實例6 利用下列成份以一習用之方法製備一液體飲料濃縮物 成份 重量百分比(%) 綠茶粉 2.30 咖啡因 0.40 木糖醇 50.0 鈣鹽 8.00 抗壞血酸 0.60 調味劑 0.40 水 平衡 總量 100 實例7 利用下列成份以一 習用之方法製備一飲料乾混合物: 成份 重量百分比(%) 綠茶粉 5.00 咖啡因 ' 0.40 木糖醇 78.00 鈣鹽 12.80 抗壞血酸 0.50 調味劑 0.30 流動劑 2.00 總量 100
93411 -28- 1293021 實例8 一液體飲料濃縮物: 利用下列成份以一習用之方法製備 成份
0.35 叻口啡因 0.04 3.00 0.40 0.03 0.03
Fibersol-2(可溶性纖維) 約鹽 抗壞血酸
Acesulfame-K
Sucralose 調味劑 0.05
1 υυ 實例1_8之飲料經發現為美味 - 杲禾且可飽足。該等飲料之消費 者發現他們對於吃的渴望降低
^ 1一亚〆又有減少進行曰常活戴 所需的熱1。同時,使用在該等飲 、, 卄中之成份經發現,和 先前技術製得餐含有食慾抑制劑筚物 剑樂物或頰似非 飲料相比,較可接受。 凤 -29-
Claims (1)
- I293eMU5654號專利申請案 中文申請專利範圍替換本(96年11月) 资年丨f月4曰修(更)正本 包含^!^__種成份 每 十、申請專利範圍: 1 · 一種控制體重之飲料組合物 一種成份皆和一與控制體重有正相關之特定功能有關, 整體複合飲料在輔助該組合物飲用者之體重控制中展現 出協同之有利作用,該組合物可藉由兩種用於體重控制 之基本治療路徑加以陳述,即··(a)減少能量攝取和(b)增 加旎ϊ消耗,其中第一種成份為聚醇或纖維或其組合, 其:E足夠提供飽足感以對抗個人對於攝取熱量之渴望, 第一種成份為黃烷醇,其量為該組合物之0.01%至0.75% 重ϊ,以提供個人產熱釋出之刺激效用,第三種成份為 刺激物,其量為該組合物之0·01%至0.5%重量,以促進 個人產熱作用,以及鈣,其量為該組合物之〇〇1%至15% 重量。 2·如申請專利範圍第1項之組合物,其進一步包含一或多 "氧化y維生素、礦物質、致酸劑;增色劑;低卡甜 味劑;調味劑;或防腐劑。 3.如申請專利範圍第1項之組合物,其中該組合物為經發 酵液體飲料。 4’如申明專利範圍第1項之組合物,其係立即飲用體重控 制之飲料組合物,特別包含·· 、’彔余固體物,其量為該組合物之大約0.05%至大約 0 · 7 5 %重量; 加非因’其量為該組合物之大約0·01%至大約0.25%重 量; 93411-961123.doc 1293021 、木糖知’其1為該組合物之大約1 %至大約1 5%重量, 或、截、准’其量為該組合物之1%至3%重量,或其組合; 鈣,其ϊ為該組合物之大約〇〇1%至大約1%重量; 抗氧化物維生素’其量為該組合物之大約〇〇1%至大 約1%重量;以及 水’其置為該組合物之大約2〇%至大約97%重量,因 此飲用4組合物者可獲得增加之能量消耗和增加之飽足 感,以減少他們對於其他食物攝取之渴望並因此幫助此 人做好體重控制。 5·如申請專利範圍第丨項之組合物,其係體重控制液體飲 料濃縮組合物,特別包含: 綠茶固體物,其量為該組合物之大約1%至大約5%重 量; 咖徘因’其量為該組合物之大約〇〇1。/❶至大約0.4%重 量; 木糖醇’其量為該組合物之大約1 %至大約5〇%重量, 或纖維’其量為該組合物之1 %至2〇%重量,或其組合; 妈’其里為遠組合物之大約〇 · 0 1 %至大約1 〇 %重量; 抗氧化物維生素’其量為該組合物之大約〇 · 〇丨%至大 約1 %重量;以及 水’其量為該組合物之大約20%至大約85%重量,因 此飲用該組合物者可獲得增加之能量消耗和增加之飽足 感,以減少他們對於其他食物攝取之渴望並因此幫助此 人做好體重控制。 93411-961123.doc 1293021 6.如申請專利範圍第1項之組合物,其係體重控制乾飲料 混合物組合物,特別包含: 綠茶固體物,其量為該組合物之大約0.05%至大約 10·0%重量; 咖啡因,其量為該組合物之大約〇·〇1%至大約〇_5%重 量; 木糖醇,其量為該組合物之大約1%至大約90%重量, 或纖維,其量為該組合物之大約1%至大約9〇%重量,或 其組合; 鈣,,、ϊ為該組合物之大約〇 〇1%至大約15%重量; 抗氧化物、准生素,其量為該組合物之大約〇 · 〇 1 %至 約1%重量;以及 水,其量為該組合物之大約1%至大約1〇%重量,因 飲用該組合物者可獲得增加之能量消耗和增加之飽 感,以減少他們對於其他食物攝取之渴望並 人做好體重控制。 吊初 7·如申請專利範圍第4項之組合物 生素C。 ,、Τ °亥抗虱化劑為 8·如f請專利範圍第5項之組合物, 生素C。 八 μ抗氧化劑為 9.如申請專利範圍第6項之組合物, 生素C。 ,、中該抗氧化劑為, 10· —種控制體重之飲料組合物,其勺人 合、約和至少-種黃燒 :包含聚醇或纖維或其 利激物和抗氧化劑,以^ 9341l-96Il23.doc 1293021 量能使飲用該組合物者獲得增加之能量消耗和與加之飽 足感’以減少他們對於其他食物攝取之渴望並因此幫: 此人做好體重控制,其中該聚醇為木糖 人心 τ 丹里為該組 合物之大約1%至大約90%重量;纖維之量為〇1至3〇 g ; 鈣之量為該組合物之大約0·01%至15%重量;黃烷醇之量 為該組合物之大約〇_〇1%至大約〇.75%重量;且刺激物之 量為該組合物之大約0.01。/❶至大約〇·5%重量。 · U.如申請專利範圍第10項之組合物,其中該抗氧化劑為維 生素C。 12 ·如申請專利範圍第11項之組合物,其中該維生素c之量 為該組合物之大約〇 · 〇 1 %至大約1 %重量。 1 3 ·如申請專利範圍第1 〇項之組合物,其中該黃烷醇係以一 種綠茶固體物之成份存在。 14 ·如申晴專利範圍第1 〇項之組合物,其中該黃烧醇為兒茶 素、兒茶素、表兒茶素、没食子兒茶素(gallocatechin)、 表沒食子兒茶素(epigallocatechin)、表兒茶素食子酸鹽 (epicatechin gallate)以及表沒食子兒茶素没食子酸鹽 (epigallocatechin gallate)或其混合物。 15.如申請專利範圍第1〇項之組合物,其中該刺激物為咖啡 因0 16·如申請專利範圍第1〇項之組合物,其進一步包含一或多 種致酸劑;增色劑;無熱量甜味劑;調味劑;或防腐 劑。 1 7,如申請專利範圍第16項之組合物,其包栝檸檬酸、磷 93411-961123.doc 1293021 酸、蘋果酸、延胡索酸、雙羧基脂肪酸、葡萄糖酸、酒 石酸、抗壞血酸、醋酸、磷酸或其混合物之致酸劑;及 /5 -胡蘿蔔素之增色劑。 1 8 ·如申明專利範圍第丨7項之組合物,其包括檸檬酸和填酸 之致酸劑混合物,其量分別為該組合物之大約〇1%至大 、、、勺0 · 5 /〇重畺及為该組合物之大約〇 · 〇 1 %至大約〇 · 〇 $ %重 里,且/5_胡蘿蔔素之量為該組合物之大約〇 〇〇5〇/〇至大約 0.02%重量。 19·如申請專利範圍第10項之組合物,其進一步包含水其量 為該組合物之大約60%至大約97%重量。 2 · 士申明專利範圍第1 〇項之組合物,其係以含有和 80%之間的水之濃縮物形式存在,其中飲料可利用結合 濃縮物和水溶液而製得。 儿如申請專利範圍第1G項之組合物,其係以含有間 的水之飲料乾燥混合物或凝集粉末形式存在,其中該飲 料可利用結合該乾燥混合物或凝集物和水溶液而製得。 22. —種飲料基質,盆你白人 、,、係包3如申請專利範圍第1項之控制 體重之飲料組合物及咖啡 ^ 一 ^ ^ W 果汁、丑漿或其中該基質可 經稀釋而形成一種飲料。 23. —種飲料基質,豆择白a丄士 ,、係包含如申請專利範圍第10項之組合 物及咖啡、杲汁、目將斗、#丄 水或其中該基質可經稀釋而形成一 種飲料。 24. 一種飲料基質, 物及咖啡、果汁 其係包含如申請專利範圍第21項之組合 、丑漿或其中該基質可經稀釋而形成一 93411-961123.doc 1293021 種飲料。 93411-961123.doc
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ATE440509T1 (de) | 2009-09-15 |
WO2004110175A1 (en) | 2004-12-23 |
DE602004022806D1 (de) | 2009-10-08 |
EP1633209A1 (en) | 2006-03-15 |
TW200427416A (en) | 2004-12-16 |
PL1633209T3 (pl) | 2009-12-31 |
MY141796A (en) | 2010-06-30 |
CN1809288A (zh) | 2006-07-26 |
WO2004110175A8 (en) | 2006-01-26 |
EP1633209B1 (en) | 2009-08-26 |
US20060121158A1 (en) | 2006-06-08 |
JP2006526398A (ja) | 2006-11-24 |
ES2329370T3 (es) | 2009-11-25 |
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