WO2013151080A1 - Aqueous liquid beverage - Google Patents
Aqueous liquid beverage Download PDFInfo
- Publication number
- WO2013151080A1 WO2013151080A1 PCT/JP2013/060168 JP2013060168W WO2013151080A1 WO 2013151080 A1 WO2013151080 A1 WO 2013151080A1 JP 2013060168 W JP2013060168 W JP 2013060168W WO 2013151080 A1 WO2013151080 A1 WO 2013151080A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- aqueous liquid
- gellan gum
- liquid beverage
- acid
- dextrin
- Prior art date
Links
- 239000007788 liquid Substances 0.000 title claims abstract description 29
- 235000013361 beverage Nutrition 0.000 title claims abstract description 19
- 229920002148 Gellan gum Polymers 0.000 claims abstract description 26
- 239000000216 gellan gum Substances 0.000 claims abstract description 25
- 235000010492 gellan gum Nutrition 0.000 claims abstract description 25
- 239000004375 Dextrin Substances 0.000 claims abstract description 16
- 229920001353 Dextrin Polymers 0.000 claims abstract description 16
- 235000019425 dextrin Nutrition 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 159000000007 calcium salts Chemical class 0.000 claims abstract description 6
- UEZVMMHDMIWARA-UHFFFAOYSA-N Metaphosphoric acid Chemical compound OP(=O)=O UEZVMMHDMIWARA-UHFFFAOYSA-N 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 125000005341 metaphosphate group Chemical group 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 20
- 239000000499 gel Substances 0.000 description 20
- 235000003642 hunger Nutrition 0.000 description 8
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- MOMKYJPSVWEWPM-UHFFFAOYSA-N 4-(chloromethyl)-2-(4-methylphenyl)-1,3-thiazole Chemical compound C1=CC(C)=CC=C1C1=NC(CCl)=CS1 MOMKYJPSVWEWPM-UHFFFAOYSA-N 0.000 description 5
- 239000003814 drug Substances 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 235000019983 sodium metaphosphate Nutrition 0.000 description 5
- 210000002784 stomach Anatomy 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 4
- 230000035622 drinking Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 235000001727 glucose Nutrition 0.000 description 4
- 239000008213 purified water Substances 0.000 description 4
- RGHNJXZEOKUKBD-SQOUGZDYSA-N Gluconic acid Natural products OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 208000008589 Obesity Diseases 0.000 description 3
- 239000002738 chelating agent Substances 0.000 description 3
- 238000013329 compounding Methods 0.000 description 3
- 229940079593 drug Drugs 0.000 description 3
- 210000004211 gastric acid Anatomy 0.000 description 3
- 210000004051 gastric juice Anatomy 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 229910021645 metal ion Inorganic materials 0.000 description 3
- 235000020824 obesity Nutrition 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 2
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 2
- AEMOLEFTQBMNLQ-AQKNRBDQSA-N D-glucopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-AQKNRBDQSA-N 0.000 description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 2
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 2
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 2
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000001361 adipic acid Substances 0.000 description 2
- 235000011037 adipic acid Nutrition 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229960005069 calcium Drugs 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- 229960002713 calcium chloride Drugs 0.000 description 2
- 235000011148 calcium chloride Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000001879 gelation Methods 0.000 description 2
- 239000003349 gelling agent Substances 0.000 description 2
- 239000000174 gluconic acid Substances 0.000 description 2
- 235000012208 gluconic acid Nutrition 0.000 description 2
- 229940097043 glucuronic acid Drugs 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 239000000467 phytic acid Substances 0.000 description 2
- 235000002949 phytic acid Nutrition 0.000 description 2
- 229940068041 phytic acid Drugs 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000001509 sodium citrate Substances 0.000 description 2
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- 208000001145 Metabolic Syndrome Diseases 0.000 description 1
- 102000007982 Phosphoproteins Human genes 0.000 description 1
- 108010089430 Phosphoproteins Proteins 0.000 description 1
- 241000790234 Sphingomonas elodea Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241001122767 Theaceae Species 0.000 description 1
- 201000000690 abdominal obesity-metabolic syndrome Diseases 0.000 description 1
- 125000002777 acetyl group Chemical group [H]C([H])([H])C(*)=O 0.000 description 1
- 239000003929 acidic solution Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 239000004227 calcium gluconate Substances 0.000 description 1
- 229960004494 calcium gluconate Drugs 0.000 description 1
- 235000013927 calcium gluconate Nutrition 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
- 229960002401 calcium lactate Drugs 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- ROPDWRCJTIRLTR-UHFFFAOYSA-L calcium metaphosphate Chemical compound [Ca+2].[O-]P(=O)=O.[O-]P(=O)=O ROPDWRCJTIRLTR-UHFFFAOYSA-L 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 229910000389 calcium phosphate Inorganic materials 0.000 description 1
- 229960001714 calcium phosphate Drugs 0.000 description 1
- 235000011010 calcium phosphates Nutrition 0.000 description 1
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000018823 dietary intake Nutrition 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 150000002304 glucoses Chemical class 0.000 description 1
- 125000003976 glyceryl group Chemical group [H]C([*])([H])C(O[H])([H])C(O[H])([H])[H] 0.000 description 1
- 239000012676 herbal extract Substances 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- -1 metaphosphoric acid salt Chemical class 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 150000004804 polysaccharides Chemical class 0.000 description 1
- 229940099402 potassium metaphosphate Drugs 0.000 description 1
- OQZCJRJRGMMSGK-UHFFFAOYSA-M potassium metaphosphate Chemical compound [K+].[O-]P(=O)=O OQZCJRJRGMMSGK-UHFFFAOYSA-M 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 229940109850 royal jelly Drugs 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 235000011496 sports drink Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 239000012085 test solution Substances 0.000 description 1
- 150000004044 tetrasaccharides Chemical group 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/66—Phosphorus compounds
- A61K31/661—Phosphorus acids or esters thereof not having P—C bonds, e.g. fosfosal, dichlorvos, malathion or mevinphos
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/70—Carbohydrates; Sugars; Derivatives thereof
- A61K31/715—Polysaccharides, i.e. having more than five saccharide radicals attached to each other by glycosidic linkages; Derivatives thereof, e.g. ethers, esters
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/70—Carbohydrates; Sugars; Derivatives thereof
- A61K31/715—Polysaccharides, i.e. having more than five saccharide radicals attached to each other by glycosidic linkages; Derivatives thereof, e.g. ethers, esters
- A61K31/716—Glucans
- A61K31/721—Dextrans
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K33/00—Medicinal preparations containing inorganic active ingredients
- A61K33/06—Aluminium, calcium or magnesium; Compounds thereof, e.g. clay
Definitions
- the present invention relates to an aqueous liquid beverage and can be used in the fields of pharmaceuticals, quasi drugs and foods.
- Obesity is a serious social problem that leads to metabolic syndrome.
- An effective means for preventing obesity is a diet with a limited dietary intake, but the actual situation is that it does not last long because of the feeling of hunger. Therefore, in order to eliminate the feeling of hunger, the hunger sensation relieving agent (see Patent Document 1), a cereal food (see Patent Document 2), an edible phosphoprotein, and a metal carbonate (Patent) Reference 3) is provided.
- Patent Document 4 As one method for improving such a feeling of hunger, a method of using agar to improve the gel strength of agar after being immersed in gastric juice for a certain time has been reported (see Patent Document 4). However, since it is necessary to chew and swallow a hard gel, it is difficult to say that it is highly practical. Moreover, although the method (refer patent document 5) using the gastric raft composition containing a gelatinizer is also reported, the intensity
- the object of the present invention is that it is a normal aqueous liquid drink before drinking, but after drinking, the pH is lowered by gastric acid in the stomach and the calcium is not chelated and gelled, and it stays in the stomach and has a good stomach. It is to provide an aqueous liquid beverage having properties.
- An aqueous liquid beverage characterized by blending gellan gum, dextrin, calcium salt, and metaphosphoric acid or a salt thereof.
- the aqueous liquid drink of said (1) whose compounding quantity of dextrin is 4 mass parts or more with respect to 1 mass part of gellan gum.
- an aqueous liquid beverage that is considered to be able to maintain a state in which a feeling of hunger is eliminated for a long time because it gels by reacting with gastric acid and has high gel strength.
- Gellan gum is a polysaccharide produced by microorganisms (Sphingomonas elodea) outside the cells and is widely used as a thickening stabilizer.
- Gellan gum is a linear heteropolysaccharide, which is composed of repeating units of tetrasaccharides of glucose, glucuronic acid, glucose, and rhamnose, and has a carboxyl group derived from glucuronic acid.
- the blending amount of gellan gum is 0.001 to 1% by mass in the aqueous liquid beverage, and is more preferably 0.01 to 0.5% by mass from the viewpoints of ingestion and gel strength in the stomach.
- Dextrin is produced by hydrolyzing starch with acid or enzyme, and is a combination of several glucoses.
- indigestible dextrin can be used in addition to normal dextrin.
- Indigestible dextrin is an indigestible, hardly absorbable, low-calorie water-soluble dietary fiber that is not hydrolyzed by human digestive enzymes.
- the blending amount of dextrin is 4 to 3000 parts by weight, preferably 4 to 1000 parts by weight, per 1 part by weight of gellan gum.
- calcium salt examples include calcium chloride, calcium lactate, calcium gluconate, and calcium phosphate.
- the compounding amount of the calcium salt is 0.001 to 10 parts by mass, preferably 0.01 to 1 part by mass with respect to 1 part by mass of gellan gum as calcium.
- metaphosphoric acid salt examples include sodium metaphosphate, potassium metaphosphate, and calcium metaphosphate, and metaphosphoric acid or a salt thereof can be used alone or in combination.
- the compounding amount of metaphosphoric acid or a salt thereof is 0.01 to 100 parts by mass, preferably 0.1 to 30 parts by mass as metaphosphoric acid per 1 part by mass of gellan gum.
- an aqueous liquid beverage can be provided that reacts with stomach acid and gels, and can maintain a state in which the feeling of hunger is eliminated because of its high gel strength.
- the pH of the aqueous liquid beverage of the present invention is preferably 4.3 to 7.0 because gellan gum gels at a pH of less than 4.3, and 4.4 to 7 from the viewpoint of easy production of the aqueous liquid beverage. 0.0 is more preferable.
- a pH adjuster such as an organic acid can be blended as necessary.
- vitamins, other minerals, amino acids and salts thereof, herbal medicines, herbal extracts, caffeine, royal jelly and the like can be appropriately blended within a range not impairing the effects of the present invention.
- additives such as antioxidants, colorants, fragrances, flavoring agents, preservatives, sweeteners and the like can be appropriately blended as necessary so long as the effects of the present invention are not impaired.
- the aqueous liquid beverage of the present invention can be prepared by a conventional method, and the method is not particularly limited. For example, after each component is weighed and dissolved in an appropriate amount of purified water, the pH is adjusted, the volume is further adjusted by adding purified water, and filtration and sterilization are performed as necessary.
- the aqueous liquid drink of the present invention can be provided as various drinks in food areas such as soft drinks, functional drinks, pharmaceuticals such as drinks and syrups, quasi drugs, tea drinks, sports drinks and the like.
- Examples and Comparative Examples Calcium chloride and sodium metaphosphate (Examples 1 to 6 and Comparative Examples 6 to 12) were added to purified water as a metal ion chelator, and sodium citrate (Comparative Example 1) and L-tartaric acid ( Comparative Example 2), adipic acid (Comparative Example 3), phytic acid (Comparative Example 4), or gluconic acid (Comparative Example 5) were added and dissolved, and the pH was adjusted to 4.0 with hydrochloric acid / sodium hydroxide. . The solution was heated to 80 ° C.
- JP 1 liquid Japanese Pharmacopoeia Disintegration Test Method 1 liquid
- JP 1 liquid is an acidic solution (pH is 1.2) corresponding to gastric juice. After standing at room temperature for 1 hour, the gel strength (breaking strength) was measured with a rheometer.
- the gel strength (breaking strength) was remarkably increased as compared with Comparative Example 6 by simultaneously blending dextrin and sodium metaphosphate.
- alginic acid or LM pectin was used as the gelling agent instead of gellan gum as in Comparative Examples 7 to 12, no increase in gel strength was observed even when dextrin and sodium metaphosphate were blended simultaneously.
- the gel strength (breaking strength) was remarkably increased by adding 4 parts by mass or more of dextrin to 1 part by mass of gellan gum as compared with Comparative Example 1.
- the present invention it has become possible to provide an aqueous liquid drink that can be gelled by reacting with gastric acid and can maintain a state in which the feeling of hunger is eliminated for a long time due to its high gel strength. Therefore, the development of these industries is expected by providing the present invention as a pharmaceutical, quasi-drug and food aimed at preventing obesity.
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Public Health (AREA)
- Animal Behavior & Ethology (AREA)
- Veterinary Medicine (AREA)
- General Health & Medical Sciences (AREA)
- Medicinal Chemistry (AREA)
- Pharmacology & Pharmacy (AREA)
- Epidemiology (AREA)
- Molecular Biology (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicinal Preparation (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Provided is an aqueous liquid beverage characterized by containing a combination of gellan gum, dextrin, a calcium salt, and a metaphosphate or a salt thereof.
Description
本発明は、水性の液体飲料に関し、医薬品、医薬部外品及び食品等の分野において利用されうる。
The present invention relates to an aqueous liquid beverage and can be used in the fields of pharmaceuticals, quasi drugs and foods.
肥満はメタボリックシンドロームに至る深刻な社会問題である。肥満を予防するための有効な手段としては、食事摂取量を制限してのダイエットが挙げられるが、これによって生じる空腹感のため、長続きしないというのが実状であった。そこで、空腹感を解消するために、香料又は香料化合物を主成分とする空腹感緩和剤（特許文献１参照）、シリアル食品（特許文献２参照）、可食性リンタンパクと金属の炭酸塩（特許文献３参照）などが提供されている。
Obesity is a serious social problem that leads to metabolic syndrome. An effective means for preventing obesity is a diet with a limited dietary intake, but the actual situation is that it does not last long because of the feeling of hunger. Therefore, in order to eliminate the feeling of hunger, the hunger sensation relieving agent (see Patent Document 1), a cereal food (see Patent Document 2), an edible phosphoprotein, and a metal carbonate (Patent) Reference 3) is provided.
そうした空腹感を改善するための方法の1つとして、寒天を用い、胃液に一定時間浸された後の寒天のゲル強度を向上させる方法（特許文献４参照）が報告されている。しかしながら、固いゲルを咀嚼して飲みこむ必要があるため、実用性が高いとは言いがたい。また、ゲル化剤を含む胃内ラフト組成物を用いる方法（特許文献５参照）も報告されているが、ゲルの強度が低く、空腹感を長時間抑制するには至っていない。
As one method for improving such a feeling of hunger, a method of using agar to improve the gel strength of agar after being immersed in gastric juice for a certain time has been reported (see Patent Document 4). However, since it is necessary to chew and swallow a hard gel, it is difficult to say that it is highly practical. Moreover, although the method (refer patent document 5) using the gastric raft composition containing a gelatinizer is also reported, the intensity | strength of a gel is low and it has not led to suppressing a feeling of hunger for a long time.
本発明の目的は、飲む前は普通の水性液体飲料であるが、飲んだ後に胃の中で胃酸によりｐＨが下がりカルシウムがキレートされなくなってゲル化し、胃の中に滞留して腹持ちがよいという性質を有する水性液体飲料を提供することである。
The object of the present invention is that it is a normal aqueous liquid drink before drinking, but after drinking, the pH is lowered by gastric acid in the stomach and the calcium is not chelated and gelled, and it stays in the stomach and has a good stomach. It is to provide an aqueous liquid beverage having properties.
本発明者は、上記課題を解決するために鋭意検討した結果、ジェランガム、デキストリン、カルシウム塩、及びメタりん酸又はその塩を配合した水性液体飲料は、人工胃液（日局第１液）と反応してゲル化し、高強度のゲルが得られることを見いだした。
As a result of intensive studies to solve the above problems, the inventor of the present invention reacted with artificial gastric juice (JP 1st liquid) in an aqueous liquid drink containing gellan gum, dextrin, calcium salt, and metaphosphoric acid or a salt thereof. It was found that a high-strength gel was obtained by gelation.
かかる知見により得られた本発明の態様は次のとおりである。
（１）ジェランガム、デキストリン、カルシウム塩、及びメタりん酸又はその塩を配合したことを特徴とする水性液体飲料。
（２）デキストリンの配合量がジェランガムの１質量部に対して４質量部以上である前記（１）の水性液体飲料。
（３）ジェランガムが脱アシル型ジェランガムである前記（１）又は（２）の水性液体飲料。
（４）ｐＨが４．３～７．０である前記（１）～（３）の何れかの水性液体飲料。 The embodiments of the present invention obtained from such findings are as follows.
(1) An aqueous liquid beverage characterized by blending gellan gum, dextrin, calcium salt, and metaphosphoric acid or a salt thereof.
(2) The aqueous liquid drink of said (1) whose compounding quantity of dextrin is 4 mass parts or more with respect to 1 mass part of gellan gum.
(3) The aqueous liquid beverage according to (1) or (2) above, wherein the gellan gum is deacylated gellan gum.
(4) The aqueous liquid beverage according to any one of (1) to (3), wherein the pH is 4.3 to 7.0.
（１）ジェランガム、デキストリン、カルシウム塩、及びメタりん酸又はその塩を配合したことを特徴とする水性液体飲料。
（２）デキストリンの配合量がジェランガムの１質量部に対して４質量部以上である前記（１）の水性液体飲料。
（３）ジェランガムが脱アシル型ジェランガムである前記（１）又は（２）の水性液体飲料。
（４）ｐＨが４．３～７．０である前記（１）～（３）の何れかの水性液体飲料。 The embodiments of the present invention obtained from such findings are as follows.
(1) An aqueous liquid beverage characterized by blending gellan gum, dextrin, calcium salt, and metaphosphoric acid or a salt thereof.
(2) The aqueous liquid drink of said (1) whose compounding quantity of dextrin is 4 mass parts or more with respect to 1 mass part of gellan gum.
(3) The aqueous liquid beverage according to (1) or (2) above, wherein the gellan gum is deacylated gellan gum.
(4) The aqueous liquid beverage according to any one of (1) to (3), wherein the pH is 4.3 to 7.0.
本発明により、胃酸と反応してゲル化し、そのゲル強度が高いため、空腹感を解消した状態を長時間維持させることができると考えられる水性液体飲料を提供することが可能となった。
According to the present invention, it is possible to provide an aqueous liquid beverage that is considered to be able to maintain a state in which a feeling of hunger is eliminated for a long time because it gels by reacting with gastric acid and has high gel strength.
「ジェランガム」は微生物（Sphingomonas elodea）が菌体外に産出する多糖類であり，増粘安定剤として広く利用されている。ジェランガムは直鎖状のヘテロ多糖類で、グルコース、グルクロン酸、グルコース、ラムノースの４糖の繰返し単位から構成されており、グルクロン酸由来のカルボキシル基を有している。ジェランガムには，１－３結合したグルコースに存在するアセチル基とグリセリル基の有無によって脱アシル型ジェランガムとネイティブ型ジェランガムの２種類がある。本発明には両方のジェランガムを利用出来る。本発明では、何れのジェランガムを用いても良いが、ゲル強度の点で脱アシル型ジェランガムがより好ましい。
"Gellan gum" is a polysaccharide produced by microorganisms (Sphingomonas elodea) outside the cells and is widely used as a thickening stabilizer. Gellan gum is a linear heteropolysaccharide, which is composed of repeating units of tetrasaccharides of glucose, glucuronic acid, glucose, and rhamnose, and has a carboxyl group derived from glucuronic acid. There are two types of gellan gum, deacylated gellan gum and native gellan gum, depending on the presence or absence of acetyl and glyceryl groups present in 1-3-bound glucose. Both gellan gums can be utilized in the present invention. In the present invention, any gellan gum may be used, but deacylated gellan gum is more preferable in terms of gel strength.
ジェランガムの配合量は、水性液体飲料中０．００１～１質量％であり、服用性及び胃中でのゲルの強度という点から、０．０１～０．５質量％がより好ましい。
The blending amount of gellan gum is 0.001 to 1% by mass in the aqueous liquid beverage, and is more preferably 0.01 to 0.5% by mass from the viewpoints of ingestion and gel strength in the stomach.
「デキストリン」は、デンプンを酸や酵素で加水分解して製造され、数個のブドウ糖が結合したものである。本発明では、通常のデキストリンの他に難消化性デキストリンを用いることもできる。難消化性デキストリンは、人の消化酵素で加水分解されない難消化性、難吸収性の低カロリー水溶性食物繊維である。
"Dextrin" is produced by hydrolyzing starch with acid or enzyme, and is a combination of several glucoses. In the present invention, indigestible dextrin can be used in addition to normal dextrin. Indigestible dextrin is an indigestible, hardly absorbable, low-calorie water-soluble dietary fiber that is not hydrolyzed by human digestive enzymes.
デキストリンの配合量は、ジェランガム１質量部に対して４～３０００質量部であり、４～１０００質量部が好ましい。
The blending amount of dextrin is 4 to 3000 parts by weight, preferably 4 to 1000 parts by weight, per 1 part by weight of gellan gum.
「カルシウム塩」としては、塩化カルシウム，乳酸カルシウム，グルコン酸カルシウム，リン酸カルシウムが挙げられる。
Examples of the “calcium salt” include calcium chloride, calcium lactate, calcium gluconate, and calcium phosphate.
カルシウム塩の配合量は、カルシウムとしてジェランガム１質量部に対して０．００１～１０質量部であり、０．０１～１質量部が好ましい。
The compounding amount of the calcium salt is 0.001 to 10 parts by mass, preferably 0.01 to 1 part by mass with respect to 1 part by mass of gellan gum as calcium.
「メタりん酸の塩」としては、メタりん酸ナトリウム、メタりん酸カリウム、メタりん酸カルシウムが挙げられ、メタりん酸又はその塩は1種又は２種以上を配合することができる。
Examples of the “metaphosphoric acid salt” include sodium metaphosphate, potassium metaphosphate, and calcium metaphosphate, and metaphosphoric acid or a salt thereof can be used alone or in combination.
メタりん酸又はその塩の配合量は、メタりん酸としてジェランガム１質量部に対して０．０１～１００質量部であり、０．１～３０質量部が好ましい。
The compounding amount of metaphosphoric acid or a salt thereof is 0.01 to 100 parts by mass, preferably 0.1 to 30 parts by mass as metaphosphoric acid per 1 part by mass of gellan gum.
これらの配合割合において、胃酸と反応してゲル化し、そのゲル強度が高いため空腹感を解消した状態を長時間持続させることができる水性液体飲料を提供することができる。
In these blending ratios, an aqueous liquid beverage can be provided that reacts with stomach acid and gels, and can maintain a state in which the feeling of hunger is eliminated because of its high gel strength.
本発明の水性液体飲料のｐＨは、ジェランガムがｐＨ４．３未満でゲル化することから４．３～７．０が好ましく、水性液体飲料の製造のし易さという点から、４．４～７．０がより好ましい。
The pH of the aqueous liquid beverage of the present invention is preferably 4.3 to 7.0 because gellan gum gels at a pH of less than 4.3, and 4.4 to 7 from the viewpoint of easy production of the aqueous liquid beverage. 0.0 is more preferable.
本発明の水性液体飲料のｐＨを上記範囲に保つために、必要に応じて有機酸等のｐＨ調整剤を配合することができる。
In order to maintain the pH of the aqueous liquid beverage of the present invention in the above range, a pH adjuster such as an organic acid can be blended as necessary.
また、その他の成分として、ビタミン類、他のミネラル類、アミノ酸及びその塩類、生薬、生薬抽出物、カフェイン、ローヤルゼリー等を本発明の効果を損なわない範囲で適宜に配合することができる。更に必要に応じて、抗酸化剤、着色剤、香料、矯味剤、保存剤、甘味料等の添加物を本発明の効果を損なわない範囲で適宜に配合することができる。
As other components, vitamins, other minerals, amino acids and salts thereof, herbal medicines, herbal extracts, caffeine, royal jelly and the like can be appropriately blended within a range not impairing the effects of the present invention. Furthermore, additives such as antioxidants, colorants, fragrances, flavoring agents, preservatives, sweeteners and the like can be appropriately blended as necessary so long as the effects of the present invention are not impaired.
本発明の水性液体飲料は、常法により調製することができ、その方法は特に限定されるものではない。例えば、各成分を秤量し適量の精製水に溶解した後、ｐＨを調整し、更に精製水を加えて容量調整し、必要に応じてろ過、殺菌処理を施すことにより調製することができる。
The aqueous liquid beverage of the present invention can be prepared by a conventional method, and the method is not particularly limited. For example, after each component is weighed and dissolved in an appropriate amount of purified water, the pH is adjusted, the volume is further adjusted by adding purified water, and filtration and sterilization are performed as necessary.
本発明の水性液体飲料は、清涼飲料水、機能性飲料の他、ドリンク剤、シロップ等の医薬品及び医薬部外品、茶飲料、スポーツドリンク等の食品領域における各種飲料として提供することができる。
The aqueous liquid drink of the present invention can be provided as various drinks in food areas such as soft drinks, functional drinks, pharmaceuticals such as drinks and syrups, quasi drugs, tea drinks, sports drinks and the like.
以下に実施例、比較例及び試験例を示し、本発明をより詳細に説明する。
Examples, Comparative Examples and Test Examples are shown below to explain the present invention in more detail.
[実施例及び比較例]
精製水に塩化カルシウム、並びに、金属イオンキレート剤として、メタりん酸ナトリウム（実施例１～６、比較例６～１２）を添加し、更に、クエン酸ナトリウム（比較例１）、Ｌ－酒石酸（比較例２）、アジピン酸（比較例３）、フィチン酸（比較例４）、又はグルコン酸（比較例５）を添加し溶解させて、塩酸・水酸化ナトリウムでｐＨを４．０に調整した。該溶液を８０℃に加温し、ゲル化剤として脱アシル型ジェランガム（比較例１～６、実施例１～６）、ＬＭペクチン（比較例１０～１２）、又はアルギン酸ナトリウム（比較例７～９）を溶解させ、該溶液に更にデキストリン（実施例１～６、比較例８，９，１１，１２）、及び精製水を加えて全量１００ｍＬとした（実施例３～６のサンプルは更に塩酸・水酸化ナトリウムでｐＨを４．４または７．０に調整した）。各試験液をガラスビンに充填後殺菌し、表１～３に示す実施例１～６並びに比較例１～１２の飲料を得た。 [Examples and Comparative Examples]
Calcium chloride and sodium metaphosphate (Examples 1 to 6 and Comparative Examples 6 to 12) were added to purified water as a metal ion chelator, and sodium citrate (Comparative Example 1) and L-tartaric acid ( Comparative Example 2), adipic acid (Comparative Example 3), phytic acid (Comparative Example 4), or gluconic acid (Comparative Example 5) were added and dissolved, and the pH was adjusted to 4.0 with hydrochloric acid / sodium hydroxide. . The solution was heated to 80 ° C. and deacylated gellan gum (Comparative Examples 1 to 6, Examples 1 to 6), LM pectin (Comparative Examples 10 to 12), or sodium alginate (Comparative Examples 7 to 6) as a gelling agent. 9) was dissolved, and dextrin (Examples 1 to 6, Comparative Examples 8, 9, 11, and 12) and purified water were added to the solution to make a total volume of 100 mL (the samples of Examples 3 to 6 were further added with hydrochloric acid. -The pH was adjusted to 4.4 or 7.0 with sodium hydroxide). Each test solution was filled in a glass bottle and sterilized to obtain beverages of Examples 1 to 6 and Comparative Examples 1 to 12 shown in Tables 1 to 3.
精製水に塩化カルシウム、並びに、金属イオンキレート剤として、メタりん酸ナトリウム（実施例１～６、比較例６～１２）を添加し、更に、クエン酸ナトリウム（比較例１）、Ｌ－酒石酸（比較例２）、アジピン酸（比較例３）、フィチン酸（比較例４）、又はグルコン酸（比較例５）を添加し溶解させて、塩酸・水酸化ナトリウムでｐＨを４．０に調整した。該溶液を８０℃に加温し、ゲル化剤として脱アシル型ジェランガム（比較例１～６、実施例１～６）、ＬＭペクチン（比較例１０～１２）、又はアルギン酸ナトリウム（比較例７～９）を溶解させ、該溶液に更にデキストリン（実施例１～６、比較例８，９，１１，１２）、及び精製水を加えて全量１００ｍＬとした（実施例３～６のサンプルは更に塩酸・水酸化ナトリウムでｐＨを４．４または７．０に調整した）。各試験液をガラスビンに充填後殺菌し、表１～３に示す実施例１～６並びに比較例１～１２の飲料を得た。 [Examples and Comparative Examples]
Calcium chloride and sodium metaphosphate (Examples 1 to 6 and Comparative Examples 6 to 12) were added to purified water as a metal ion chelator, and sodium citrate (Comparative Example 1) and L-tartaric acid ( Comparative Example 2), adipic acid (Comparative Example 3), phytic acid (Comparative Example 4), or gluconic acid (Comparative Example 5) were added and dissolved, and the pH was adjusted to 4.0 with hydrochloric acid / sodium hydroxide. . The solution was heated to 80 ° C. and deacylated gellan gum (Comparative Examples 1 to 6, Examples 1 to 6), LM pectin (Comparative Examples 10 to 12), or sodium alginate (Comparative Examples 7 to 6) as a gelling agent. 9) was dissolved, and dextrin (Examples 1 to 6, Comparative Examples 8, 9, 11, and 12) and purified water were added to the solution to make a total volume of 100 mL (the samples of Examples 3 to 6 were further added with hydrochloric acid. -The pH was adjusted to 4.4 or 7.0 with sodium hydroxide). Each test solution was filled in a glass bottle and sterilized to obtain beverages of Examples 1 to 6 and Comparative Examples 1 to 12 shown in Tables 1 to 3.
[試験例１] 性状の評価
表１～３に記載のサンプルについて調製直後の状態を肉眼観察により評価し、その結果を表４～６に示す。 [Test Example 1] Evaluation of properties The state immediately after preparation of the samples shown in Tables 1 to 3 was evaluated by visual observation, and the results are shown in Tables 4 to 6.
表１～３に記載のサンプルについて調製直後の状態を肉眼観察により評価し、その結果を表４～６に示す。 [Test Example 1] Evaluation of properties The state immediately after preparation of the samples shown in Tables 1 to 3 was evaluated by visual observation, and the results are shown in Tables 4 to 6.
金属イオンキレート剤としてクエン酸ナトリウム、Ｌ－酒石酸、アジピン酸、フィチン酸又はグルコン酸を配合した場合には、比較例１～５が示すように調製直後にゲル化してしまい、飲む前には水性液体飲料である本願発明に相当するサンプルは得られなかった。
When sodium citrate, L-tartaric acid, adipic acid, phytic acid or gluconic acid was added as a metal ion chelating agent, gelation occurred immediately after preparation as shown in Comparative Examples 1 to 5, and water was added before drinking. A sample corresponding to the present invention which is a liquid beverage was not obtained.
一方、比較例６及び実施例１～６のように金属イオンキレート剤としてメタりん酸ナトリウムを配合した場合に、飲む前に水性液体飲料である本願発明に相当するサンプルが得られた。
On the other hand, when sodium metaphosphate was added as a metal ion chelating agent as in Comparative Example 6 and Examples 1 to 6, a sample corresponding to the present invention, which was an aqueous liquid drink, was obtained before drinking.
[試験例２] ゲル強度の測定
ゲル強度（破断強度）は下記の方法で測定した。 [Test Example 2] Measurement of gel strength Gel strength (breaking strength) was measured by the following method.
ゲル強度（破断強度）は下記の方法で測定した。 [Test Example 2] Measurement of gel strength Gel strength (breaking strength) was measured by the following method.
５０ｍＬビーカーに１２．５ｍＬの実施例１及び２並びに比較例６～１２で調製した飲料のサンプルを入れ、１２．５ｍＬの日局１液（日本薬局方崩壊試験法第１液）を壁面に沿って静かに滴下した。なお、日局１液は、胃液に相当する酸性溶液（ｐＨは１．２）である。室温で１時間放置後、レオメーターにてゲル強度（破断強度）を測定した。
Place 12.5 mL of the beverage samples prepared in Examples 1 and 2 and Comparative Examples 6 to 12 in a 50 mL beaker, and add 12.5 mL of JP 1 liquid (Japanese Pharmacopoeia Disintegration Test Method 1 liquid) along the wall surface. And dripped gently. In addition, JP 1 liquid is an acidic solution (pH is 1.2) corresponding to gastric juice. After standing at room temperature for 1 hour, the gel strength (breaking strength) was measured with a rheometer.
使用機器：ＦＵＤＯＨ
レオメーター（レオテック製 型式：ＲＴ－２１００ＮＪ－ＣＷ)
使用アダプタ：粘弾性太丸棒φ２０ｍｍ
試験モード：破断試験
測定レンジ：２０Ｎ
テーブル速度：１ｃｍ／ｍｉｎ
表２及び３に記載のサンプルについてゲル強度を３回測定した結果の平均値を表７及び８に示す。 Equipment used: FUDOH
Rheometer (Rheotec model: RT-2100NJ-CW)
Adapter used: Viscoelastic thick round bar φ20mm
Test mode: Break test Measurement range: 20N
Table speed: 1 cm / min
Tables 7 and 8 show the average values of the results obtained by measuring the gel strength three times for the samples described in Tables 2 and 3.
レオメーター（レオテック製 型式：ＲＴ－２１００ＮＪ－ＣＷ)
使用アダプタ：粘弾性太丸棒φ２０ｍｍ
試験モード：破断試験
測定レンジ：２０Ｎ
テーブル速度：１ｃｍ／ｍｉｎ
表２及び３に記載のサンプルについてゲル強度を３回測定した結果の平均値を表７及び８に示す。 Equipment used: FUDOH
Rheometer (Rheotec model: RT-2100NJ-CW)
Adapter used: Viscoelastic thick round bar φ20mm
Test mode: Break test Measurement range: 20N
Table speed: 1 cm / min
Tables 7 and 8 show the average values of the results obtained by measuring the gel strength three times for the samples described in Tables 2 and 3.
実施例１及び２のようにデキストリンとメタりん酸ナトリウムを同時配合することで比較例６に比し、ゲル強度（破断強度）が顕著に増加した。比較例７～１２のようにゲル化剤としてジェランガムではなくアルギン酸やＬＭペクチンを用いた場合では、デキストリンとメタりん酸ナトリウムを同時配合してもゲル強度の上昇は認められなかった。
As in Examples 1 and 2, the gel strength (breaking strength) was remarkably increased as compared with Comparative Example 6 by simultaneously blending dextrin and sodium metaphosphate. When alginic acid or LM pectin was used as the gelling agent instead of gellan gum as in Comparative Examples 7 to 12, no increase in gel strength was observed even when dextrin and sodium metaphosphate were blended simultaneously.
実施例３及び４のようにデキストリンを配合しｐＨ４．４～７．０とすることで比較例１に比し、ゲル強度（破断強度）が顕著に増加した。
As in Examples 3 and 4, by adding dextrin and adjusting the pH to 4.4 to 7.0, the gel strength (breaking strength) was remarkably increased as compared with Comparative Example 1.
実施例５及び６のようにジェランガム１質量部に対してデキストリンを４質量部以上配合することで比較例１に比し、ゲル強度（破断強度）が顕著に増加した。
As in Examples 5 and 6, the gel strength (breaking strength) was remarkably increased by adding 4 parts by mass or more of dextrin to 1 part by mass of gellan gum as compared with Comparative Example 1.
本発明により、胃酸と反応してゲル化し、そのゲル強度が高いため空腹感を解消した状態を長時間維持させることができる水性液体飲料を提供することが可能となった。よって、本発明を肥満予防のためのダイエットを志向した医薬品、医薬部外品及び食品として提供することにより、これらの産業の発達が期待される。
According to the present invention, it has become possible to provide an aqueous liquid drink that can be gelled by reacting with gastric acid and can maintain a state in which the feeling of hunger is eliminated for a long time due to its high gel strength. Therefore, the development of these industries is expected by providing the present invention as a pharmaceutical, quasi-drug and food aimed at preventing obesity.
Claims (4)
- ジェランガム、デキストリン、カルシウム塩、及びメタりん酸又はその塩を配合したことを特徴とする水性液体飲料。 An aqueous liquid beverage characterized by blending gellan gum, dextrin, calcium salt, and metaphosphoric acid or a salt thereof.
- デキストリンの配合量がジェランガムの１質量部に対して４質量部以上である請求項１に記載の水性液体飲料。 The aqueous liquid beverage according to claim 1, wherein the amount of dextrin is 4 parts by mass or more per 1 part by mass of gellan gum.
- ジェランガムが脱アシル型ジェランガムである請求項１又は２に記載の水性液体飲料。 The aqueous liquid drink according to claim 1 or 2, wherein the gellan gum is a deacylated gellan gum.
- ｐＨが４．３～７．０である請求項１～３の何れか１項に記載の水性液体飲料。 The aqueous liquid drink according to any one of claims 1 to 3, wherein the pH is 4.3 to 7.0.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2012-085094 | 2012-04-04 | ||
| JP2012085094 | 2012-04-04 |
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| WO2013151080A1 true WO2013151080A1 (en) | 2013-10-10 |
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| Application Number | Title | Priority Date | Filing Date |
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| PCT/JP2013/060168 WO2013151080A1 (en) | 2012-04-04 | 2013-04-03 | Aqueous liquid beverage |
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| JP (1) | JPWO2013151080A1 (en) |
| TW (1) | TW201402016A (en) |
| WO (1) | WO2013151080A1 (en) |
Citations (5)
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|---|---|---|---|---|
| JP2009263655A (en) * | 2008-03-31 | 2009-11-12 | Adeka Corp | beta-GLUCAN COMPOSITION |
| JP2011078363A (en) * | 2009-10-08 | 2011-04-21 | Sanei Gen Ffi Inc | Method for controlling bitter taste of caffeine |
| JP2011147444A (en) * | 2009-12-25 | 2011-08-04 | Kaneka Corp | Emulsified food composition |
| JP2011225743A (en) * | 2010-04-21 | 2011-11-10 | Lion Corp | Liquid bleaching agent composition for clothing material |
| WO2011152452A1 (en) * | 2010-06-02 | 2011-12-08 | ライオン株式会社 | Liquid bleaching composition for garment |
-
2013
- 2013-04-03 TW TW102112176A patent/TW201402016A/en unknown
- 2013-04-03 WO PCT/JP2013/060168 patent/WO2013151080A1/en active Application Filing
- 2013-04-03 JP JP2014509179A patent/JPWO2013151080A1/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009263655A (en) * | 2008-03-31 | 2009-11-12 | Adeka Corp | beta-GLUCAN COMPOSITION |
| JP2011078363A (en) * | 2009-10-08 | 2011-04-21 | Sanei Gen Ffi Inc | Method for controlling bitter taste of caffeine |
| JP2011147444A (en) * | 2009-12-25 | 2011-08-04 | Kaneka Corp | Emulsified food composition |
| JP2011225743A (en) * | 2010-04-21 | 2011-11-10 | Lion Corp | Liquid bleaching agent composition for clothing material |
| WO2011152452A1 (en) * | 2010-06-02 | 2011-12-08 | ライオン株式会社 | Liquid bleaching composition for garment |
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| JPWO2013151080A1 (en) | 2015-12-17 |
| TW201402016A (en) | 2014-01-16 |
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