WO2012099082A1 - 分岐鎖アミノ酸含有ゼリー - Google Patents

分岐鎖アミノ酸含有ゼリー Download PDF

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WO2012099082A1
WO2012099082A1 PCT/JP2012/050763 JP2012050763W WO2012099082A1 WO 2012099082 A1 WO2012099082 A1 WO 2012099082A1 JP 2012050763 W JP2012050763 W JP 2012050763W WO 2012099082 A1 WO2012099082 A1 WO 2012099082A1
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Prior art keywords
jelly
chain amino
amino acids
branched chain
container
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PCT/JP2012/050763
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English (en)
French (fr)
Japanese (ja)
Inventor
公備 水野
松枝　裕之
俊 福谷
慶裕 菱川
由佳理 垣野
保崇 蚊谷
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味の素株式会社
大蔵製薬株式会社
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Priority to KR1020137021523A priority Critical patent/KR101865541B1/ko
Priority to JP2012553717A priority patent/JP6093181B2/ja
Publication of WO2012099082A1 publication Critical patent/WO2012099082A1/ja

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    • 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
    • A61K31/185—Acids; Anhydrides, halides or salts thereof, e.g. sulfur acids, imidic, hydrazonic or hydroximic acids
    • A61K31/19—Carboxylic acids, e.g. valproic acid
    • A61K31/195—Carboxylic acids, e.g. valproic acid having an amino group
    • A61K31/197—Carboxylic acids, e.g. valproic acid having an amino group the amino and the carboxyl groups being attached to the same acyclic carbon chain, e.g. gamma-aminobutyric acid [GABA], beta-alanine, epsilon-aminocaproic acid or pantothenic acid
    • A61K31/198—Alpha-amino acids, e.g. alanine or edetic acid [EDTA]
    • 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
    • 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
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/175—Amino acids
    • 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
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/06—Ointments; Bases therefor; Other semi-solid forms, e.g. creams, sticks, gels
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
    • A61P1/16—Drugs for disorders of the alimentary tract or the digestive system for liver or gallbladder disorders, e.g. hepatoprotective agents, cholagogues, litholytics

Definitions

  • the present invention relates to a jelly containing three kinds of branched chain amino acids consisting of isoleucine, leucine and valine as active ingredients.
  • compositions containing three types of branched chain amino acids, isoleucine, leucine and valine as active ingredients are effective therapeutic agents for liver diseases and the like, and currently commercially available preparations are mainly granules.
  • the granule containing the above three kinds of branched chain amino acids as an active ingredient has a problem that it is difficult to ingest since the intake amount is about 5 g, which is significantly larger than that of a general preparation.
  • granule is a formulation that is problematic from the viewpoint of ingestion, especially for elderly people, such as being pinched between teeth in the mouth at the time of ingestion and not being able to be swallowed well.
  • Patent Documents 1 and 2 Some reports on branched-chain amino acid-containing jelly have been made so far (Patent Documents 1 and 2).
  • the jelly containing a branched chain amino acid is inferior in stability depending on the components contained, and may cause browning.
  • heat treatment when heat treatment is performed, there is a problem that browning is further promoted.
  • An object of the present invention is to provide a jelly containing a branched chain amino acid, which is excellent in stability even when subjected to a severe treatment such as a heat treatment and in which browning is suppressed.
  • the subject of this invention is providing the jelly which can be ingested simply by taking the effective amount of said 3 types of amino acids as one intake, Furthermore, the shape maintenance at the time of circulation of jelly, and portability It is to solve problems such as improvement.
  • the present inventors surprisingly adjust the pH of the jelly to be higher than pH 3.6, so that it is difficult to cause browning even when subjected to heat treatment, and by further studying suitable packaging forms, It has been found that a branched chain amino acid-containing jelly excellent in stability is obtained with no significant change in any of color, hardness, elution rate, water separation rate, and pH, and the present invention has been completed. That is, the present invention is as follows.
  • a jelly containing three branched chain amino acids consisting of isoleucine, leucine and valine, and a gelling agent (1) The pH of the jelly is higher than 3.6, (2) heat-treated after blending three kinds of branched chain amino acids and gelling agent; and (3) A jelly characterized in that a single intake of three kinds of branched chain amino acids is filled and sealed in a container.
  • the gelling agent is agar having an average molecular weight of 200,000 or more.
  • a jelly containing three kinds of branched chain amino acids consisting of isoleucine, leucine and valine, which is excellent in stability and suppressed browning even when subjected to heat treatment, is provided.
  • the effective amount of the three kinds of amino acids can be easily ingested as a single intake, and there are further problems such as maintaining the shape of the jelly during distribution and improving portability. Can be solved.
  • jelly refers to a solution or suspension of an aqueous liquid made into a semi-solid state by a combination of a gelling agent or a thickener.
  • any of D-form, L-form and DL-form can be used as isoleucine.
  • particles having an average particle diameter d50 of 300 ⁇ m or less produced by a fermentation method and satisfying the standards described in the 15th revised Japanese Pharmacopoeia Pharmaceutical Articles are used, but not limited thereto.
  • any of D-form, L-form and DL-form can be used.
  • particles with an average particle diameter d50 of 300 ⁇ m or less manufactured by fermentation or extraction methods that normally meet the specifications described in the 15th revised Japanese Pharmacopoeia Pharmaceuticals Articles are used. is not.
  • any of D-form, L-form and DL-form can be used.
  • particles with an average particle diameter d50 of 300 ⁇ m or less manufactured by fermentation or synthesis, and those that meet the standards described in the 15th Amendment of the Japanese Pharmacopoeia Pharmaceuticals are used. is not.
  • the average particle diameter d50 of the three kinds of branched chain amino acid mixed powders is preferably 30 to 150 ⁇ m, particularly preferably 40 to 100 ⁇ m, from the viewpoint of providing a texture that does not give an uncomfortable feeling when ingested.
  • the method for adjusting the average particle diameter d50 of the three kinds of branched chain amino acid mixed powders is not particularly limited, and a normal pulverization method is employed.
  • pulverizers that can be used for pulverization include impact type (high-speed rotation type) pulverizers such as hammer mills, tumbler type (medium type) pulverizers such as ball mills, and fluid type (airflow type) pulverizers such as jet mills. It is done.
  • the average particle diameter d50 of the three kinds of branched chain amino acid mixed powder is a value obtained by measurement by the following method. That is, using a laser diffraction / scattering type particle size distribution analyzer (LA-920, manufactured by Horiba, Ltd.), 200 mL of 2-propanol was placed in a circulation tank and circulated while stirring and irradiating with ultrasonic waves. Next, 200 mL of 2-propanol is added to the circulation tank, an amino acid sample to be measured is added so that the transmittance is about 85%, and stirring and ultrasonic irradiation are performed. Then, the particle size is measured (the ultrasonic wave is stopped during the measurement). The average particle diameter obtained is shown using the median diameter based on volume.
  • LA-920 laser diffraction / scattering type particle size distribution analyzer
  • the concentration of the three kinds of branched chain amino acids in the jelly of the present invention is generally 10 to 50% by weight, preferably 10 to 40% by weight, more preferably 10 to 30% by weight, and particularly preferably 10 to 25% as a total amount. % By weight. If the concentration of the three kinds of branched chain amino acids is less than 10% by weight, in order to ingest the necessary amount of the branched chain amino acids, it becomes difficult to ingest because one jelly intake increases. Exceeding this will result in a gypsum-like caked state or a texture with significant roughness, and the jelly-specific texture will be impaired.
  • gelling agent examples include agar, carrageenan, xanthan gum, guar gum, pectin, gellan gum, locust bean gum, gum arabic, tragacanth, and gelatin.
  • a preferred gelling agent is agar.
  • the form of these gelling agents is not particularly limited and may be used as it is, or powdered by a conventional method (for example, powdered agar, gum arabic, powdered tragacanth, etc.), flakes, etc. May be.
  • these gelling agents may be used independently or may use 2 or more types together.
  • the kantene When kantene is blended as a gelling agent, it is preferable that the kantene has an average molecular weight within a specific range.
  • the jelly of the present invention is more suppressed in browning and more stable.
  • “average molecular weight” of agarene means a weight average molecular weight.
  • the average molecular weight of agarene is usually 200,000 or more, preferably 300,000 or more, more preferably 330,000 or more, still more preferably 350,000 or more, and particularly preferably 400,000 or more.
  • the average molecular weight of agar is less than 200,000, the prepared jelly is easily browned.
  • the upper limit of the average molecular weight of agar is not particularly limited, it is usually 3 million or less.
  • the average molecular weight of agar is measured by gel filtration chromatography.
  • PS-96 Commercially available products may be used as agar having an average molecular weight within the above specified range.
  • PS-96 Commercially available products
  • PS-5 to “PS-10”
  • PS-10 PS-10
  • PS-87 "(both trade names, manufactured by Ina Food Industry Co., Ltd.) and the like.
  • PS is a pharmacopoeia grade, and food grade is described as “S”, but since both are equivalent products, “S” products are also included.
  • the content of the gelling agent with respect to the entire jelly is usually 0.01 to 5.0% by weight, preferably 0.02 to 3.0% by weight.
  • the pH of the jelly is within a specific range.
  • the jelly of the present invention has excellent stability, does not cause browning even when subjected to heat treatment, and has a good taste.
  • the pH of the jelly is usually higher than 3.6, preferably higher than 3.6 and lower than 11, more preferably 4.0 to 10, more preferably 5.0 to 8.0, particularly preferably. 5.5 to 7.5.
  • the pH of the jelly is 3.6 or less, the stability of the jelly is lowered, and browning is remarkably promoted by heat treatment, and the taste is not preferable.
  • the pH of the jelly is usually adjusted by adding a pH adjuster.
  • a pH adjuster Although there is no limitation in particular in the timing which mix
  • a pH adjuster include citric acid hydrate or a salt thereof, anhydrous sodium monohydrogen phosphate, tartaric acid or a salt thereof, sodium hydroxide, and the like.
  • the content of the pH adjusting agent with respect to the entire jelly is not particularly limited as long as the pH of the jelly is within the above range, but is usually 30% by weight or less, preferably 0.1 to 5.0% by weight. More preferably, it is 0.5 to 3.0% by weight.
  • raw materials of the jelly of the present invention other than the above-mentioned three kinds of branched chain amino acids, gelling agent and pH adjuster, if determined appropriately according to the raw materials usually used in the production of jelly and the blending ratio thereof.
  • thickeners for example, thickeners, suspending agents, dispersing agents, sweeteners, corrigents, preservatives, fragrances, organic acids and the like can be mentioned.
  • suspending agent examples include polyoxyethylene polyoxypropylene glycol, hydroxypropylmethylcellulose, methylcellulose, hydroxypropylcellulose, hydroxyethylmethylcellulose, carmellose, carmellose sodium, carmellose calcium, crystalline cellulose, crystalline cellulose and carmellose. Sodium and the like can be mentioned, among which polyoxyethylene polyoxypropylene glycol is preferable. These suspending agents may be used alone or in combination of two or more.
  • the content of the suspending agent in the whole jelly is usually 0.01 to 5.0% by weight, preferably 0.05 to 3.0% by weight, particularly preferably 0.1 to 1.0% by weight.
  • sweeteners examples include aspartame, saccharin, sodium saccharin, erythritol, xylitol, maltitol, mannitol, stevia, acesulfame potassium, thaumatin and the like. These sweeteners may be used alone or in combination of two or more.
  • flavoring agent examples include sucralose, trehalose, sorbitol, cacao powder and the like. These flavoring agents may be used alone or in combination of two or more.
  • fragrances examples include menthol, lemon flavor, sugarless, sweet flavor, strawberry oil, plum wine flavor, lemon tea flavor, and chocolate flavor. Of these, plum wine flavor is preferred.
  • flavors may be used independently or may use 2 or more types together.
  • preservative examples include benzoic acid or a salt thereof, paraoxybenzoic acid and the like. These preservatives may be used alone or in combination of two or more.
  • organic acid examples include citric anhydride, citric acid, malic acid, tartaric acid, D-tartaric acid, ascorbic acid, succinic acid, maleic acid, malonic acid, L-glutamic acid hydrochloride, acetic acid, lactic acid and aspartic acid.
  • organic acids examples include acids. These organic acids may be used alone or in combination of two or more.
  • the jelly of the present invention is prepared by mixing three branched chain amino acids of isoleucine, leucine and valine, and a gelling agent together with other raw materials such as a pH adjusting agent and a suspending agent in an aqueous liquid such as purified water. After being dispersed or suspended, the mixture is prepared by heat treatment.
  • the blending order of the raw materials is not particularly limited, it is preferable to blend three kinds of branched chain amino acids and a gelling agent into the aqueous liquid after adjusting the pH of the aqueous liquid.
  • the mixing means is not particularly limited, and any mixing or pulverizing mechanism or model can be used as long as a uniform suspension of three kinds of branched chain amino acids can be obtained.
  • High-pressure emulsifiers such as various homogenizers and microfluidizers, colloid mills and the like are preferably used, but universal mixers such as kneaders, pot mills, mortars and the like can also be used.
  • Preferred embodiments of the heat treatment of the present invention include, for example, heat sterilization treatment and heat sterilization treatment.
  • the treatment conditions for the heat treatment are not particularly limited, but the temperature is usually 60 ° C. or higher, preferably 60 to 121 ° C., more preferably 60 to 100 ° C., further preferably 80 to 100 ° C., particularly preferably 80 to 90 ° C.
  • the time is usually 10 to 90 minutes, preferably 15 to 75 minutes, and particularly preferably 20 to 60 minutes.
  • the stability of the jelly of the present invention is evaluated by evaluating changes in color, hardness, dissolution rate, water separation rate, and pH when stored under severe conditions (60 ° C) or accelerated conditions (40 ° C). Do.
  • the change in jelly color is evaluated by measuring the color difference.
  • the “color difference” means a difference between the color tone of the jelly before being subjected to the stability test and the color tone of the jelly after being stored under each storage condition.
  • “ZE-2000” manufactured by Nippon Denshoku Industries Co., Ltd. A value measured by measuring L *, a *, and b * values under reflection conditions and calculating ⁇ E (color difference).
  • the jelly of the present invention has a color difference of usually 30 or less, preferably 10 or less, and more preferably 5 or less when stored for 3 weeks under severe conditions (60 ° C.). Further, the jelly of the present invention has a color difference of preferably 15 or less, more preferably 10 or less when stored for 6 months under accelerated conditions (40 ° C.).
  • the breaking stress of the jelly of the present invention is usually 5000 to 75000 N / m 2 , preferably 5000 to 50000 N / m 2 , more preferably 10,000 to 45000 N / m 2 , and particularly preferably 15000 to 40000 N / m 2 . If the breaking stress of the jelly is less than 5000 N / m 2 , it is difficult to maintain the shape as a jelly, and the shape may be damaged during distribution, while if it exceeds 75000 N / m 2 , the swallowing function It is too hard for the elderly who have declined to take it and is inappropriate.
  • the breaking stress is preferably within this range for 5 years after production, preferably for 3 years.
  • the breaking stress of jelly can be adjusted by the concentration of the gelling agent, the type of combination, the amount of thickener added, and the like.
  • the “breaking stress” is a value indicating the hardness of the jelly as a stress per unit area, and is measured using a “creep meter RE-3305” manufactured by Yamaden Co., Ltd.
  • the residual ratio of breaking stress is calculated by multiplying 100 by a value obtained by dividing the breaking stress of the jelly after storage by the breaking stress of the jelly before storage.
  • the residual ratio of the breaking stress when stored for 3 weeks under severe conditions is usually 35% or more, preferably 50% or more, and preferably 70% or more. More preferably, it is more preferably 80% or more.
  • the residual ratio of the breaking stress when stored for 6 months under accelerated conditions is preferably 70% or more, and more preferably 80% or more.
  • the “dissolution rate” means a value measured according to the dissolution test method defined in the Japanese Pharmacopoeia General Test Method.
  • the elution rate when stored for 6 months under accelerated conditions is preferably 85% or more after 15 minutes in any of the three types of branched chain amino acids, More preferably, it is 90% or more.
  • the “water separation rate” is a value calculated as a ratio of the weight of the liquid exuded from the jelly and separated from the gel part to the total weight of the jelly.
  • the exuded liquid is soaked in a filter paper and evaluated by measuring the weight.
  • the jelly of the present invention has a water separation rate of preferably 5% or less, more preferably 3% or less when stored for 6 months under accelerated conditions (40 ° C.).
  • the jelly of the present invention has a pH of usually higher than 3.6 and preferably 4.0 to 10 when stored for 6 months under accelerated conditions (40 ° C.), and preferably 5.0 to 8.0. More preferred is 5.5 to 7.5.
  • the jelly of the present invention When the jelly of the present invention is stored for 3 weeks under severe conditions (60 ° C.), it is preferable that there is no significant change in pH before and after storage.
  • “there is no significant change in pH before and after storage” means that the difference between the pH of the jelly before storage and the pH of the jelly after storage is usually in the range of ⁇ 2.0 to 2.0, preferably It means within the range of -1.5 to 1.5, more preferably within the range of -1.0 to 1.0.
  • the jelly of the present invention is preferably in the form of a container filled and sealed with a single intake.
  • the one shown in FIG. In FIG. 1, 1 indicates a container, and the container 1 has a bottom part 2, a wall part 3, a flange part 4, an opening part 5, and a lid part 6.
  • the bottom part 2, the wall part 3, and the collar part 4 are preferably formed integrally, and the material thereof is not particularly limited.
  • the material thereof is not particularly limited.
  • the lid portion 5 is in close contact with the collar portion 4 and is not particularly limited as long as it has such a function, and the material is not particularly limited.
  • a plastic film, a laminate film of plastic and aluminum is used. From the viewpoint of strength, adhesion, and ease of adhesion operation, a plastic and aluminum laminate film is preferable.
  • the effective amount of the three types of amino acids can be easily ingested as a single intake, and is preferable from the viewpoint of maintaining the shape of the jelly during distribution and improving portability. .
  • Examples of the sealing method include a method in which a container is filled with the jelly of the present invention, the opening of the container is covered with a lid, and the lid and the collar are sealed by heat sealing.
  • the container filled with the jelly of the present invention is preferably a container that cannot be resealed.
  • a container that cannot be resealed refers to a container that cannot be sealed again after it has been unsealed by removing, tearing, or the like from some or all of the packaging material from a sealed container. .
  • Such a container can be obtained by, for example, peeling off the sealing layer of the lid by opening the container.
  • the filling amount of the jelly of the present invention into the container is preferably such that the single intake of three kinds of branched chain amino acids is filled into the container.
  • the single intake of the three types of branched chain amino acids can be arbitrarily determined according to age, weight, disease, etc., and is not particularly limited, but is usually 2 to 10 g, preferably 2 for adults. ⁇ 8 g, particularly preferably 3 to 6 g.
  • the filling amount of the jelly of the present invention into the container is usually 5 to 50 g, preferably 10 to 40 g, particularly preferably 15 to 30 g.
  • the jelly of the present invention is a concept including pharmaceuticals, medical foods, functional foods, and general foods.
  • Example 1 (Production of jelly of Examples 1 and 2 and Comparative Example 1)
  • Example 1 In 6500 g of purified water, 17.1 g of citric acid hydrate and 99.0 g of anhydrous sodium monohydrogen phosphate as a pH adjuster were dissolved, and then 1800 g of amino acid mixed powder having an average particle size d50 of 60 ⁇ m (L-isoleucine 428.
  • Example 1 To this dispersion, 27.0 g of polyoxyethylene (105) polyoxypropylene (5) glycol as a suspending agent was added and dissolved by heating, then cooled, and 4.50 g of plum wine flavor was added as a fragrance, and purified water approximately 386 g was added.
  • the obtained suspension was heat-treated (85 to 88 ° C., 30 minutes) with a water bath using a throw-in type heater, cooled, and then 20 g (amount of three kinds of branched chain amino acids: 4 g) in a plastic cup container. ),
  • the jelly of Example 1 was prepared by covering the opening of the cup container with a lid, and heat-sealing and sealing the lid and the heel.
  • the pH of the jelly of Example 1 was 6.89.
  • Example 2 Example 1 except that Kanteng powder having an average molecular weight of 400,000 was used as a gelling agent (trade name “PS-10” manufactured by Ina Food Industry Co., Ltd.) instead of Kanteng powder having an average molecular weight of 800,000.
  • the jelly of Example 2 was prepared by the same operation as described above.
  • the pH of the jelly of Example 2 was 6.95.
  • Test Example 3 Color Difference Measurement under Accelerated Conditions (40 ° C.) Color difference was measured under the same conditions as in Test Example 1. The results are shown in Tables 7 and 8.
  • Test Example 4 Measurement of Breaking Stress under Accelerated Conditions (40 ° C.) The breaking stress was measured under the same conditions as in Test Example 2. The results are shown in Tables 9 and 10.
  • Test Example 5 Measurement of dissolution rate under accelerated conditions (40 ° C.) A test was conducted according to the JP General Test Method Dissolution Test Method. As a test solution, 900 mL of water was kept at 37 ° C., and the entire amount of jelly contained in a cup container was packed into a syringe barrel with a tip of ⁇ 2 mm, and slowly pushed out with a plunger and put into the test solution. Then, when 15 minutes passed, the test solution was sampled, and each branched chain amino acid in the test solution was quantified by HPLC to determine the elution rate. The results are shown in Tables 11 and 12.
  • Test Example 6 Measurement of water separation rate under accelerated conditions (40 ° C.) For each jelly, the total weight of the container was measured. Thereafter, the lid of the cup container was removed, and the container was turned over and placed in the center of a filter paper (diameter 70 mm, No. 2) accurately weighed in advance so that the jelly surface was on the filter paper side. The separated water flowing out from the container was absorbed by the filter paper for about 3 minutes, and then the weight of the filter paper was again accurately measured. After absorbing water separation, the jelly was taken out of the container and the contents were thoroughly wiped off. Then, the weight of the empty container was accurately measured to calculate the water separation rate. The results are shown in Tables 13 and 14.
  • Test Example 7 Measurement of pH under accelerated conditions (40 ° C.) For each jelly, the lid of the cup was removed and the jelly was broken using a spatula or the like in the cup until homogeneous. Then, put the jelly in a glass vial of about 10 mL for about 7 minutes, insert the electrode of the pH meter, rotate it several times so that the electrode is well accustomed, measure the pH, and give the value at the time when it became stable The pH of the sample was used.
  • the pH meter was a D-52 type manufactured by Horiba, Ltd., and the electrode was a 6252-10D type. The results are shown in Tables 15 and 16.
  • Example 3 1400 g of amino acid mixed powder (L-isoleucine 333.2 g, L-leucine 666.4 g, L-valine 400.4 g) having an average particle diameter d50 of 60 ⁇ m was added to 3590 g of purified water, and the average molecular weight as a gelling agent was further added.
  • amino acid mixed powder Lisoleucine 333.2 g, L-leucine 666.4 g, L-valine 400.4 g
  • ginseng powder product name “PS-10”, manufactured by Ina Food Industry Co., Ltd.
  • xanthan gum 10.5 g
  • saccharin sodium hydrate 6.65 g as sweetener
  • acesulfame potassium 5.95 g sucralose 4 as a corrigent 0.9 g and 3.5 g of ethyl paraoxybenzoate as a preservative were added and dispersed using a stirrer (Mazela Z-2110, manufactured by Tokyo Rika Kikai Co., Ltd.).
  • the obtained suspension was heat-treated (85 ° C., 30 minutes) with a water bath using a throw-in heater, cooled, and further adjusted to 700 g with purified water, and 20 g (3
  • the amount of seed branched-chain amino acids: 4 g) each was filled, and then the opening of the cup container was covered with a lid, and the lid and the heel were heat sealed and sealed to prepare the jelly of Example 3. .
  • the pH of the jelly of Example 3 was 4.15.
  • Example 4 The jelly of Example 4 was prepared in the same manner as in Example 3 except that 6.3 g of 1% citric acid aqueous solution was added instead of adding 5.64 g of 20% citric acid aqueous solution as a pH adjuster. The pH of the jelly of Example 4 was 5.28.
  • Example 5 Instead of adding 5.64 g of 20% aqueous citric acid solution as a pH adjuster, 1.4 g of 1% aqueous citric acid solution, 0.5 g of 10% anhydrous sodium monohydrogen phosphate aqueous solution, and 1.0 g of 10% aqueous sodium hydroxide solution A jelly of Example 5 was prepared in the same manner as in Example 3 except that it was added. The pH of the jelly of Example 5 was 5.47.
  • Example 6 The jelly of Example 6 was prepared in the same manner as in Example 3, except that 10.7 g of 15% anhydrous sodium monohydrogen phosphate aqueous solution was added instead of adding 5.64 g of 20% citric acid aqueous solution as a pH adjuster. Was prepared. The pH of the jelly of Example 6 was 7.54.
  • Example 7 The jelly of Example 7 was prepared in the same manner as in Example 3 except that 155.4 g of 15% anhydrous sodium monohydrogen phosphate aqueous solution was added instead of adding 5.64 g of 20% aqueous citric acid solution as a pH adjuster. Was prepared. The pH of the jelly of Example 7 was 8.01.
  • Example 8 The jelly of Example 8 was prepared in the same manner as in Example 3 except that 70.14 g of 20% aqueous sodium hydroxide solution was added instead of adding 5.64 g of 20% aqueous citric acid solution as a pH adjuster. .
  • the pH of the jelly of Example 8 was 10.07.
  • Example 9 A jelly of Reference Example 1 was prepared in the same manner as in Example 3 except that 17.64 g of 20% aqueous sodium hydroxide solution was added instead of adding 5.64 g of 20% aqueous citric acid solution as a pH adjuster. .
  • the pH of the jelly of Comparative Example 3 was 10.94.
  • Example 2 A jelly of Comparative Example 2 was prepared in the same manner as in Example 3 except that 154.74 g of 20% aqueous citric acid solution was added instead of 5.64 g of 20% aqueous citric acid solution as a pH adjuster.
  • the pH of the jelly of Comparative Example 2 was 3.01.
  • Test Example 8 Measurement of Breaking Stress under Severe Conditions (60 ° C.) The breaking stress was measured under the same conditions as in Test Example 2. The results are shown in Tables 17-24.
  • Test Example 9 Measurement of color difference under severe conditions (60 ° C.) The color difference was measured under the same conditions as in Test Example 1. The results are shown in Tables 25-32.
  • Test Example 10 Measurement of pH under severe conditions (60 ° C.) The pH was measured under the same conditions as in Test Example 7. The results are shown in Table 33.
  • the jelly of Examples 3 to 9 in which the pH of the jelly was adjusted to 4 to 11 had a low color difference when stored under severe conditions despite being subjected to heat treatment. No significant coloring was observed (Tables 25 to 31). Further, it was confirmed that all the jellys of Examples 3 to 9 had a desired hardness (Tables 17 to 23). In contrast, in the jelly of Comparative Example 2 in which the pH of the jelly was adjusted to 3, the color difference when stored under severe conditions was remarkably high, and browning was confirmed (Table 32). Further, the breaking stress was significantly lower than that at the time of manufacture, and the desired hardness was not obtained (Table 24). The jellys of Examples 3 to 9 are excellent in stability without significant coloring and large fluctuation in pH even after being subjected to heat treatment, even after storage for 3 weeks under severe conditions. It was confirmed (Table 33).
  • Comparative Example 3 which was heat-treated at 50 ° C. for 30 minutes, was close to the gelation temperature of agar, so the jelly was hardened and could not be filled, and could not be evaluated.
  • the pH of the jelly of Examples 10 to 12 was as shown in Table 34 below.
  • Test Example 11 Breaking Stress Measurement under Severe Conditions (60 ° C.) The breaking stress was measured under the same conditions as in Test Example 2. The results are shown in Tables 35 to 42.
  • Test Example 12 Measurement of color difference under severe conditions (60 ° C.) The color difference was measured under the same conditions as in Test Example 1. The results are shown in Tables 43-50.
  • Test Example 13 Measurement of pH under severe conditions (60 ° C.) The pH was measured under the same conditions as in Test Example 7. The results are shown in Table 51.
  • the present invention it is possible to provide a jelly containing three kinds of branched-chain amino acids, in which browning is suppressed, excellent in stability, and extremely rarely browning even when subjected to heat treatment. Therefore, it is very useful as a pharmaceutical preparation. Furthermore, since the three branched chain amino acids isoleucine, leucine and valine contained in the jelly of the present invention are substances having established safety, the jelly of the present invention is highly safe and is not limited to pharmaceutical use. It can also be used for foods that have a nutritional effect.
  • the present invention is based on Japanese Patent Application Nos. 2011-007268 and 2011-076695 filed in Japan, the contents of which are all included in the present specification.

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  • Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Jellies, Jams, And Syrups (AREA)
PCT/JP2012/050763 2011-01-17 2012-01-17 分岐鎖アミノ酸含有ゼリー WO2012099082A1 (ja)

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Cited By (2)

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Publication number Priority date Publication date Assignee Title
JP2015044758A (ja) * 2013-08-27 2015-03-12 大蔵製薬株式会社 物性が改善されたゲル組成物及びゲル物性の改善方法
JP2018108093A (ja) * 2018-02-22 2018-07-12 大蔵製薬株式会社 物性が改善されたゲル組成物及びゲル物性の改善方法

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JP2003221330A (ja) * 2002-01-30 2003-08-05 Ajinomoto Co Inc 分岐鎖アミノ酸を含有するゼリー剤
WO2006001344A1 (ja) * 2004-06-24 2006-01-05 Sanwa Kagaku Kenkyusho Co., Ltd. イソソルビド含有ゼリー製剤
WO2007043363A1 (ja) * 2005-10-12 2007-04-19 Otsuka Pharmaceutical Factory, Inc. 低血糖症状抑制用組成物
JP2011074031A (ja) * 2009-09-30 2011-04-14 Ajinomoto Co Inc 経口摂取用ゲル状組成物、及びその製造方法

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2003221330A (ja) * 2002-01-30 2003-08-05 Ajinomoto Co Inc 分岐鎖アミノ酸を含有するゼリー剤
WO2006001344A1 (ja) * 2004-06-24 2006-01-05 Sanwa Kagaku Kenkyusho Co., Ltd. イソソルビド含有ゼリー製剤
WO2007043363A1 (ja) * 2005-10-12 2007-04-19 Otsuka Pharmaceutical Factory, Inc. 低血糖症状抑制用組成物
JP2011074031A (ja) * 2009-09-30 2011-04-14 Ajinomoto Co Inc 経口摂取用ゲル状組成物、及びその製造方法

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Title
NOBUO YAMADA ET AL.: "A Study of the Effects of Branched Chain Amino Acids in Orally Administered Jelly on Severe Chronic Hepatic Diseases", KITASATO MEDICINE, vol. 16, 1986, pages 268 - 277 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2015044758A (ja) * 2013-08-27 2015-03-12 大蔵製薬株式会社 物性が改善されたゲル組成物及びゲル物性の改善方法
JP2018108093A (ja) * 2018-02-22 2018-07-12 大蔵製薬株式会社 物性が改善されたゲル組成物及びゲル物性の改善方法

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TW201309340A (zh) 2013-03-01
KR101865541B1 (ko) 2018-06-11

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