WO2013151083A1 - Boisson liquide à base d'eau - Google Patents

Boisson liquide à base d'eau Download PDF

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Publication number
WO2013151083A1
WO2013151083A1 PCT/JP2013/060171 JP2013060171W WO2013151083A1 WO 2013151083 A1 WO2013151083 A1 WO 2013151083A1 JP 2013060171 W JP2013060171 W JP 2013060171W WO 2013151083 A1 WO2013151083 A1 WO 2013151083A1
Authority
WO
WIPO (PCT)
Prior art keywords
aqueous liquid
acid ester
pectin
lecithin
liquid beverage
Prior art date
Application number
PCT/JP2013/060171
Other languages
English (en)
Japanese (ja)
Inventor
隆史 堂本
Original Assignee
大正製薬株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 大正製薬株式会社 filed Critical 大正製薬株式会社
Priority to JP2014509182A priority Critical patent/JP6425020B2/ja
Publication of WO2013151083A1 publication Critical patent/WO2013151083A1/fr

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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
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/231—Pectin; Derivatives thereof
    • A—HUMAN NECESSITIES
    • 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
    • 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

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 an ordinary aqueous liquid drink before drinking, but after drinking, it reacts with gastric acid in the stomach and gels, and it stays in the stomach and has the property of having a good stomach. Is to provide.
  • the inventor of the present invention reacts with an artificial gastric juice (JP 1st liquid) to react with an aqueous liquid drink containing LM pectin, dextrin and polyglycerin fatty acid ester or lecithin. And found that a high-strength gel was obtained.
  • JP 1st liquid artificial gastric juice
  • An aqueous liquid beverage comprising LM pectin, dextrin, and a polyglycerin fatty acid ester or lecithin.
  • the aqueous liquid drink of said (1) whose compounding quantity of polyglycerol fatty acid ester or a lecithin is 0.025 mass part or more with respect to 1 mass part of LM pectin.
  • 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.
  • Pectin is a water-soluble polysaccharide composed mainly of ⁇ -1,4-linked polygalacturonic acid, and is extracted from apples and citrus fruits.
  • the pectin of the present invention may be derived from apples or citrus fruits, but the proportion of pectin constituting galacturonic acid present as free acid or methyl ester is 50%. Less than “LM pectin”.
  • pectin having a methyl ester ratio of 50% or more is referred to as HM pectin.
  • HM pectin in the acidic region, it does not gel unless the soluble solid content is 55% or more, and is not suitable for the present invention.
  • the blending amount of LM pectin is 0.01 to 10% by mass in the aqueous liquid beverage, and 0.1 to 3.5% by mass is more preferable from the viewpoint 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 0.1 to 300 parts by weight with respect to 1 part by weight of LM pectin, preferably 1 to 100 parts by weight.
  • Polyglycerin fatty acid ester includes decaglycerin monomyristic acid ester, hexaglycerin monomyristic acid ester, decaglycerin monolauric acid ester, hexaglycerin monolauric acid ester, decaglycerin monostearic acid ester, hexaglycerin monostearic acid ester, Glycene monocaprylic acid ester, decaglycerin monooleic acid ester, hexaglycerin monooleic acid ester, decaglycerin monolinolenic acid ester and the like are preferable, and these can be used alone or in combination. Of these, decaglycerin monomyristic acid ester, decaglycerin monostearic acid ester, and decaglycerin monooleic acid ester are particularly preferable.
  • lecithin examples include purified soybean lecithin, hydrogenated soybean lecithin, hydrogenated enzyme-decomposed soybean lecithin, and hydrogenated purified soybean lecithin, and purified soybean lecithin is preferred.
  • the blending amount of the polyglycerin fatty acid ester or lecithin is 0.025 to 50 parts by mass, preferably 0.05 to 50 parts by mass with respect to 1 part by mass of LM pectin. In this blending ratio, it reacts with gastric acid to gel, and since the gel strength is high, it is possible to provide an aqueous liquid beverage in which a state in which the feeling of hunger is eliminated continues for a long time.
  • the pH of the aqueous liquid beverage of the present invention is preferably 3.5 to 7.0 because LM pectin gels when the pH is less than 3.5, and 4.0 from the viewpoint of easy production of the aqueous liquid beverage.
  • ⁇ 7.0 is more preferred.
  • a pH adjuster such as an organic acid can be blended as necessary.
  • 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.
  • Citric acid hydrate and sodium benzoate are added to purified water, and polyglycerin fatty acid ester (decaglycerin monooleate; Comparative Example 3, Examples 1, 3 to 6) or lecithin (purified soybean lecithin; Comparative Example 4 and Example 2) were added and dissolved, and the pH was adjusted to 3.5 (final pH 4.0) and 4.5 (final pH 4.5, 7.0) with hydrochloric acid / sodium hydroxide. Adjusted. The solution was heated to 80 ° C. to dissolve LM pectin, and dextrin (Comparative Examples 2, 5, 6 and Examples 1 to 6) and purified water were further added to the solution to make a total volume of 100 mL. The pH was adjusted to 4.0, 4.5 or 7.0. Each test solution was filled in a glass bottle and sterilized to obtain beverages of Examples 1 to 6 and Comparative Examples 1 to 6 shown in Tables 1 to 3.
  • 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 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.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Dispersion Chemistry (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Medicinal Preparation (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

L'invention fournit une boisson liquide à base d'eau qui est caractéristique en ce qu'elle présente le mélange d'une pectine faiblement méthoxylée, d'une dextrine, et d'un ester d'acide gras de polyglycérol ou d'une lécithine.
PCT/JP2013/060171 2012-04-04 2013-04-03 Boisson liquide à base d'eau WO2013151083A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2014509182A JP6425020B2 (ja) 2012-04-04 2013-04-03 水性液体飲料

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2012085092 2012-04-04
JP2012-085092 2012-04-04

Publications (1)

Publication Number Publication Date
WO2013151083A1 true WO2013151083A1 (fr) 2013-10-10

Family

ID=49300564

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2013/060171 WO2013151083A1 (fr) 2012-04-04 2013-04-03 Boisson liquide à base d'eau

Country Status (3)

Country Link
JP (1) JP6425020B2 (fr)
TW (1) TW201402021A (fr)
WO (1) WO2013151083A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2016084887A1 (fr) * 2014-11-27 2016-06-02 大正製薬株式会社 Boisson liquide aqueuse

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007114128A1 (fr) * 2006-03-31 2007-10-11 Ajinomoto Co., Inc. Procede de production de boissons/aliments contenant un capsinoide
JP2010227095A (ja) * 2009-03-04 2010-10-14 Adeka Corp 乳風味飲料

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU2006340298B2 (en) * 2006-03-16 2012-10-04 Glycologic Limited Gastric raft composition comprising preferably processed starches for inducing satiety

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007114128A1 (fr) * 2006-03-31 2007-10-11 Ajinomoto Co., Inc. Procede de production de boissons/aliments contenant un capsinoide
JP2010227095A (ja) * 2009-03-04 2010-10-14 Adeka Corp 乳風味飲料

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2016084887A1 (fr) * 2014-11-27 2016-06-02 大正製薬株式会社 Boisson liquide aqueuse
JPWO2016084887A1 (ja) * 2014-11-27 2017-09-07 大正製薬株式会社 水性液体飲料
JP2021164486A (ja) * 2014-11-27 2021-10-14 大正製薬株式会社 水性液体飲料

Also Published As

Publication number Publication date
JPWO2013151083A1 (ja) 2015-12-17
JP6425020B2 (ja) 2018-11-21
TW201402021A (zh) 2014-01-16

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