WO2013151084A1 - Aqueous liquid beverage - Google Patents

Aqueous liquid beverage Download PDF

Info

Publication number
WO2013151084A1
WO2013151084A1 PCT/JP2013/060173 JP2013060173W WO2013151084A1 WO 2013151084 A1 WO2013151084 A1 WO 2013151084A1 JP 2013060173 W JP2013060173 W JP 2013060173W WO 2013151084 A1 WO2013151084 A1 WO 2013151084A1
Authority
WO
WIPO (PCT)
Prior art keywords
aqueous liquid
peptide
pectin
carnitine
taurine
Prior art date
Application number
PCT/JP2013/060173
Other languages
French (fr)
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 CN201380018271.3A priority Critical patent/CN104349684A/en
Publication of WO2013151084A1 publication Critical patent/WO2013151084A1/en
Priority to PH12014502240A priority patent/PH12014502240A1/en
Priority to IN8377DEN2014 priority patent/IN2014DN08377A/en
Priority to HK15107610.8A priority patent/HK1206942A1/en

Links

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
    • A23L2/66—Proteins
    • 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
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • 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
    • 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
    • A23L33/18—Peptides; Protein hydrolysates

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
  • nutritional components such as amino acids, taurine, carnitine, peptides, and proteins are simultaneously blended, there is a problem that gel strength decreases.
  • the object of the present invention is that it is a normal aqueous liquid beverage before drinking, but after drinking it has the property of reacting with gastric acid in the stomach to gel, staying in the stomach and having a good stomach, It is to provide an aqueous liquid beverage containing amino acids, taurine, carnitine, peptides or proteins.
  • an aqueous liquid beverage containing LM pectin containing dextrin at the same time is gelled by reacting with artificial gastric juice (JP 1st liquid), amino acids, taurine, It has been found that the reduced gel strength is restored to a considerable extent by incorporation of carnitine, peptide or protein.
  • JP 1st liquid artificial gastric juice
  • An aqueous liquid beverage comprising LM pectin, dextrin, and an amino acid, taurine, carnitine, peptide or protein.
  • the aqueous liquid drink according to (1) wherein the compounding amount of amino acid, taurine, carnitine, peptide or protein is 1.5 parts by mass or less with respect to 1 part by mass of LM pectin.
  • the present invention reacts with gastric acid and gels, and its gel strength is high, so that it can be maintained for a long time in a state in which hunger is eliminated. It became possible to provide liquid beverages.
  • 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.
  • amino acid examples include asparagine, aspartic acid, alanine, arginine, isoleucine, glycine, glutamine, glutamic acid, cysteine, serine, tyrosine, tryptophan, threonine, valine, proline, histidine, phenylalanine, methionine, leucine, and lysine. Glycine and arginine are preferred.
  • Taurine is also called aminoethyl sulfonic acid or 2-aminoethane sulfonic acid, and is produced by chemical synthesis as well as extracts from various animals such as cow bile, shellfish, squid and octopus. Either can be used in the present invention.
  • “Carnitine” is also called ⁇ -trimethyl- ⁇ -hydroxybutyrobetaine.
  • “Carnitine” includes L-carnitine, DL-carnitine, and salts thereof (hydrochloride, nitrate, fumarate, tartrate, etc.) and related compounds (acetylcarnitine, propionylcarnitine, etc.) Among them, L-carnitine is preferable.
  • Examples of the “peptide” include yeast peptide, collagen peptide, milk peptide, egg white peptide, sadden peptide, glutamine peptide, globin peptide, etc. Among them, yeast peptide or collagen peptide is preferable.
  • protein examples include soy protein, milk protein, wheat protein, rice bran protein extract, proteinase inhibitor, etc.
  • proteinase inhibitor is preferable. It is known that proteinase inhibitors are abundant in extracts from potatoes.
  • One or more amino acids, taurine, carnitine, peptides or proteins can be blended, and the blending amount is 0.01 to 1.5 parts by weight with respect to 1 part by weight of LM pectin, 0.02 ⁇ 1.5 parts by mass is preferred.
  • this blending ratio it is a normal aqueous liquid drink before drinking, but after drinking it has the property of reacting with stomach acid in the stomach and gelling, staying in the stomach and having a good stomach, and amino acids , Taurine, carnitine, peptide, protein can be blended to provide an aqueous liquid beverage with sufficient gel strength.
  • 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 from the viewpoint of ease of production of the aqueous liquid beverage, 3.9 to 7.0 is more preferable.
  • a pH adjuster such as an organic acid can be blended as necessary.
  • vitamins, minerals, 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.
  • Citric acid hydrate and sodium benzoate were added to purified water. Further, amino acids (glycine; Comparative Example 3, Example 1, L-arginine hydrochloride; Comparative Example 5, Example 3), taurine (Comparative Example 4) , 10, 11, Examples 2, 8 to 11), L-carnitine (Comparative Example 9, Example 7), Peptide (Yeast Peptide; Comparative Example 6, Example 4, Collagen Peptide; Comparative Example 7, Example 5) ) Or protein (potato extract containing proteinase inhibitor; Comparative Example 8, Example 6) is added and dissolved, and the pH is 3.5 (in the case of final pH 3.9) with hydrochloric acid / sodium hydroxide.
  • amino acids glycine; Comparative Example 3, Example 1, L-arginine hydrochloride; Comparative Example 5, Example 3
  • taurine Comparative Example 4
  • 10, 11, Examples 2, 8 to 11 L-carnitine
  • Peptide Yeast Peptide; Comparative Example 6, Example 4, Collagen Peptide; Comparative Example 7, Example
  • 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 by adding taurine as in Examples 8 and 9 and adjusting the pH to 3.9 to 7.0 as compared with Comparative Examples 10 and 11.
  • the gel strength (breaking strength) is significantly higher than that in Comparative Example 4 by blending dextrin with 1.5 parts by mass of taurine with respect to 1 part by mass of LM pectin. Increased.
  • the present invention is a normal aqueous liquid drink before drinking, but after drinking, it reacts with gastric acid in the stomach and gels, has the property of staying in the stomach and having a good stomach, and amino acids, It has become possible to provide an aqueous liquid drink containing taurine, carnitine, peptide, and protein. Therefore, the development of these industries is expected by providing the present invention as a pharmaceutical, quasi-drug and food aimed at preventing obesity.

Abstract

Provided is an aqueous liquid beverage characterized by containing a combination of LM pectin, dextrin, and amino acids, taurine, carnitine, peptides or protein.

Description

水性液体飲料Aqueous liquid beverage
　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。更に、アミノ酸、タウリン、カルニチン、ペプチド、タンパク質などの栄養成分を同時配合するとゲル強度が低下するという課題があった。 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. Furthermore, when nutritional components such as amino acids, taurine, carnitine, peptides, and proteins are simultaneously blended, there is a problem that gel strength decreases.
特開２００８－７４２７号公報JP 2008-7427 A 特開２００７－５３９２９号公報JP 2007-53929 A 特開２０１０－９４０８５号公報JP 2010-94085 A 特開２００８－１１０９２３号公報JP 2008-110923 A 特表２００９－５３０２５４号公報Special table 2009-530254
　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と反応してゲル化し、胃の中に滞留して腹持ちがよいという性質を有し、更にアミノ酸、タウリン、カルニチン、ペプチド又はタンパク質を配合した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 beverage before drinking, but after drinking it has the property of reacting with gastric acid in the stomach to gel, staying in the stomach and having a good stomach, It is to provide an aqueous liquid beverage containing amino acids, taurine, carnitine, peptides or proteins.
　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、デキストリンを同時配合したＬＭペクチン配合水性液体飲料は、人工胃液（日局第１液）と反応してゲル化し、アミノ酸、タウリン、カルニチン、ペプチド又はタンパク質を配合することによって低下したゲル強度がかなりの程度で回復することを見いだした。 As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that an aqueous liquid beverage containing LM pectin containing dextrin at the same time is gelled by reacting with artificial gastric juice (JP 1st liquid), amino acids, taurine, It has been found that the reduced gel strength is restored to a considerable extent by incorporation of carnitine, peptide or protein.
　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）ＬＭペクチン、デキストリン、及びアミノ酸、タウリン、カルニチン、ペプチド又はタンパク質を配合したことを特徴とする水性液体飲料。
（２）アミノ酸、タウリン、カルニチン、ペプチド又はタンパク質の配合量がＬＭペクチンの１質量部に対して１．５質量部以下である前記（１）の水性液体飲料。
（３）アミノ酸がグリシン又はアルギニンである前記（１）又は（２）の水性液体飲料。
（４）ペプチドが酵母ペプチド又はコラーゲンペプチドである前記（１）又は（２）の水性液体飲料。
（５）タンパク質がプロティナーゼインヒビターである前記（１）又は（２）の水性液体飲料。
（６）ｐＨが３．５～７．０である前記（１）～（５）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 comprising LM pectin, dextrin, and an amino acid, taurine, carnitine, peptide or protein.
(2) The aqueous liquid drink according to (1), wherein the compounding amount of amino acid, taurine, carnitine, peptide or protein is 1.5 parts by mass or less with respect to 1 part by mass of LM pectin.
(3) The aqueous liquid drink according to (1) or (2) above, wherein the amino acid is glycine or arginine.
(4) The aqueous liquid drink according to (1) or (2) above, wherein the peptide is a yeast peptide or a collagen peptide.
(5) The aqueous liquid drink according to the above (1) or (2), wherein the protein is a proteinase inhibitor.
(6) The aqueous liquid drink according to any one of (1) to (5), wherein the pH is 3.5 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、アミノ酸、タウリン、カルニチン、ペプチド又はタンパク質を配合した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 reacts with gastric acid and gels, and its gel strength is high, so that it can be maintained for a long time in a state in which hunger is eliminated. It became possible to provide liquid beverages.
　「ペクチン」とはα－１，４－結合したポリガラクツロン酸が主成分の水溶性多糖類であり、リンゴや柑橘類から抽出される。本発明のペクチンは、リンゴ由来、柑橘類由来の何れのものであってもよいが、ペクチンの構成糖であってフリーの酸若しくはメチルエステルとして存在するガラクツロン酸がメチルエステルであるものの比率が５０％未満の「ＬＭペクチン」であることが必要である。因みに、メチルエステルの比率が５０％以上のペクチンをＨＭペクチンというが、酸性域では可溶性固形分が５５％以上でないとゲル化しないため、本発明には適さない。 “Pectin” is a water-soluble polysaccharide composed mainly of α-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”. Incidentally, pectin having a methyl ester ratio of 50% or more is referred to as HM pectin. However, 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.
　ＬＭペクチンの配合量は、水性液体飲料中０．０１～１０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、０．１～３．５質量％がより好ましい。 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.
　「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、ＬＭペクチン１質量部に対して０.１～３００質量部であり、１～１００質量部が好ましい。 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.
　「アミノ酸」としては、アスパラギン、アスパラギン酸、アラニン、アルギニン、イソロイシン、グリシン、グルタミン、グルタミン酸、システイン、セリン、チロシン、トリプトファン、トレオニン、バリン、プロリン、ヒスチジン、フェニルアラニン、メチオニン、ロイシン、リジンが挙げられるが、グリシン、アルギニンが好ましい。 Examples of the “amino acid” include asparagine, aspartic acid, alanine, arginine, isoleucine, glycine, glutamine, glutamic acid, cysteine, serine, tyrosine, tryptophan, threonine, valine, proline, histidine, phenylalanine, methionine, leucine, and lysine. Glycine and arginine are preferred.
　「タウリン」は、アミノエチルスルホン酸又は２－アミノエタンスルホン酸とも呼ばれ、化学合成により生産される他、牛胆汁、貝類、イカ、タコなど様々な動物から抽出物としても生産されるが、本発明ではどちらも用いることができる。 “Taurine” is also called aminoethyl sulfonic acid or 2-aminoethane sulfonic acid, and is produced by chemical synthesis as well as extracts from various animals such as cow bile, shellfish, squid and octopus. Either can be used in the present invention.
　「カルニチン」は、γ-トリメチル-β-ヒドロキシブチロベタインとも呼ばれる。「カルニチン」としては、Ｌ－カルニチン、ＤＬ－カルニチン、及びそれらの塩（塩酸塩、硝酸塩、フマル酸塩、酒石酸塩など）やそれらの類縁化合物（アセチルカルニチン、プロピオニルカルニチンなどのアシルカルニチンなど）などが挙げられ、その中でもＬ－カルニチンが好ましい。　「ペプチド」としては、酵母ペプチド、コラーゲンペプチド、ミルクペプチド、卵白ペプチド、サーデンペプチド、グルタミンペプチド、グロビンペプチドなどが挙げられ、その中でも酵母ペプチド又はコラーゲンペプチドが好ましい。 “Carnitine” is also called γ-trimethyl-β-hydroxybutyrobetaine. “Carnitine” includes L-carnitine, DL-carnitine, and salts thereof (hydrochloride, nitrate, fumarate, tartrate, etc.) and related compounds (acetylcarnitine, propionylcarnitine, etc.) Among them, L-carnitine is preferable. Examples of the “peptide” include yeast peptide, collagen peptide, milk peptide, egg white peptide, sadden peptide, glutamine peptide, globin peptide, etc. Among them, yeast peptide or collagen peptide is preferable.
　「タンパク質」としては、大豆タンパク質、ミルクタンパク質、小麦タンパク質、米糠タンパク質抽出物、プロティナーゼインヒビターなどが挙げられ、その中でもプロティナーゼインヒビターが好ましい。プロティナーゼインヒビターはジャガイモからの抽出物に多く含まれることが知られている。 Examples of the “protein” include soy protein, milk protein, wheat protein, rice bran protein extract, proteinase inhibitor, etc. Among them, proteinase inhibitor is preferable. It is known that proteinase inhibitors are abundant in extracts from potatoes.
　アミノ酸、タウリン、カルニチン、ペプチド又はタンパク質は1種又は２種以上配合することができ、その配合量は、ＬＭペクチン１質量部に対して０.０１～１．５質量部であり、０．０２～１．５質量部が好ましい。この配合割合において、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と反応してゲル化し、胃の中に滞留して腹持ちがよいという性質を有し、更にアミノ酸、タウリン、カルニチン、ペプチド、タンパク質を配合しても十分なゲル強度が担保された水性液体飲料を提供することができる。 One or more amino acids, taurine, carnitine, peptides or proteins can be blended, and the blending amount is 0.01 to 1.5 parts by weight with respect to 1 part by weight of LM pectin, 0.02 ~ 1.5 parts by mass is preferred. In this blending ratio, it is a normal aqueous liquid drink before drinking, but after drinking it has the property of reacting with stomach acid in the stomach and gelling, staying in the stomach and having a good stomach, and amino acids , Taurine, carnitine, peptide, protein can be blended to provide an aqueous liquid beverage with sufficient gel strength.
　本発明の水性液体飲料のｐＨは、ＬＭペクチンがｐＨ３．５未満でゲル化することから３．５～７．０が好ましく、水性液体飲料の製造のし易さという点から、３．９～７．０がより好ましい。 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 from the viewpoint of ease of production of the aqueous liquid beverage, 3.9 to 7.0 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、ミネラル類、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。 Further, as other components, vitamins, minerals, 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]
　精製水にクエン酸水和物及び安息香酸ナトリウムを添加し、更に、アミノ酸（グリシン；比較例３，実施例１、Ｌ－アルギニン塩酸塩；比較例５，実施例３）、タウリン（比較例４，１０，１１、実施例２，８～１１）、Ｌ－カルニチン（比較例９，実施例７）、ペプチド（酵母ペプチド；比較例６，実施例４、コラーゲンペプチド；比較例７，実施例５）又はタンパク質（プロティナーゼインヒビターを含有するジャガイモ抽出物；比較例８，実施例６）を添加し溶解させて、塩酸・水酸化ナトリウムでｐＨを３．５（最終ｐＨ３．９の場合）、４．５（最終ｐＨ４．５、７．０の場合）に調整した。該溶液を８０℃に加温し、ＬＭペクチンを溶解させ、該溶液に更にデキストリン（比較例２，実施例１～１１）、精製水を加えて全量１００ｍＬとし、水酸化ナトリウムでｐＨを３．９、４．５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１～８に示す実施例１～１１並びに比較例１～１１の飲料を得た。 [Examples and Comparative Examples]
Citric acid hydrate and sodium benzoate were added to purified water. Further, amino acids (glycine; Comparative Example 3, Example 1, L-arginine hydrochloride; Comparative Example 5, Example 3), taurine (Comparative Example 4) , 10, 11, Examples 2, 8 to 11), L-carnitine (Comparative Example 9, Example 7), Peptide (Yeast Peptide; Comparative Example 6, Example 4, Collagen Peptide; Comparative Example 7, Example 5) ) Or protein (potato extract containing proteinase inhibitor; Comparative Example 8, Example 6) is added and dissolved, and the pH is 3.5 (in the case of final pH 3.9) with hydrochloric acid / sodium hydroxide. 5 (when the final pH is 4.5 and 7.0). The solution is heated to 80 ° C. to dissolve LM pectin, dextrin (Comparative Example 2, Examples 1 to 11) and purified water are further added to the solution to make a total volume of 100 mL, and the pH is adjusted to 3. with sodium hydroxide. Adjusted to 9, 4.5 or 7.0. Each test solution was filled in a glass bottle and sterilized to obtain beverages of Examples 1 to 11 and Comparative Examples 1 to 11 shown in Tables 1 to 8.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
　[試験例１]　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 1] 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１～１１並びに比較例１～１１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 to 11 and Comparative Examples 1 to 11 in a 50 mL beaker, and add 12.5 mL of Japanese Pharmacopoeia 1 liquid (Japanese Pharmacopoeia Disintegration Test Method 1 liquid) along the wall. 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
　３回の測定結果の平均値を表５～８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
The average values of the three measurement results are shown in Tables 5 to 8.
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000008
Figure JPOXMLDOC01-appb-T000008
　比較例３～９のようにＬＭペクチン及びアミノ酸、タウリン、カルニチン、ペプチド又はタンパク質を配合した場合は比較例１（ＬＭペクチンを配合し、アミノ酸、タウリン、カルニチン、ペプチド又はタンパク質を配合していない）に比し、ゲル強度（破断強度）が著しく低下した。一方、実施例１～７のようにＬＭペクチン及びアミノ酸、タウリン、カルニチン、ペプチド又はタンパク質を配合した場合に更にデキストリンを同時配合することによって比較例３～９に比し、ゲル強度（破断強度）が増大することがわかった。 When LM pectin and amino acid, taurine, carnitine, peptide or protein are blended as in Comparative Examples 3 to 9, Comparative Example 1 (LM pectin is blended and amino acid, taurine, carnitine, peptide or protein is not blended) As compared with, the gel strength (breaking strength) was significantly reduced. On the other hand, when LM pectin and amino acid, taurine, carnitine, peptide or protein were blended as in Examples 1-7, gel strength (breaking strength) was compared with Comparative Examples 3-9 by further blending dextrin. Was found to increase.
　実施例８及び９のようにタウリンを配合しｐＨ３．９～７．０とすることで比較例１０及び１１に比し、ゲル強度（破断強度）が顕著に増加した。 The gel strength (breaking strength) was remarkably increased by adding taurine as in Examples 8 and 9 and adjusting the pH to 3.9 to 7.0 as compared with Comparative Examples 10 and 11.
　実施例１０及び１１のようにＬＭペクチン１質量部に対して、タウリン１．５質量部を配合してもデキストリンを配合することで比較例４に比し、ゲル強度（破断強度）が顕著に増加した。 As in Examples 10 and 11, the gel strength (breaking strength) is significantly higher than that in Comparative Example 4 by blending dextrin with 1.5 parts by mass of taurine with respect to 1 part by mass of LM pectin. Increased.
　本発明により、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と反応してゲル化し、胃の中に滞留して腹持ちがよいという性質を有し、更にアミノ酸、タウリン、カルニチン、ペプチド、タンパク質を配合した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 is a normal aqueous liquid drink before drinking, but after drinking, it reacts with gastric acid in the stomach and gels, has the property of staying in the stomach and having a good stomach, and amino acids, It has become possible to provide an aqueous liquid drink containing taurine, carnitine, peptide, and protein. 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 (6)

  1. 　ＬＭペクチン、デキストリン、及びアミノ酸、タウリン、カルニチン、ペプチド又はタンパク質を配合したことを特徴とする水性液体飲料。 An aqueous liquid beverage comprising LM pectin, dextrin, and amino acids, taurine, carnitine, peptides or proteins.
  2. 　アミノ酸、タウリン、カルニチン、ペプチド又はタンパク質の配合量がＬＭペクチンの１質量部に対して１．５質量部以下である請求項１に記載の水性液体飲料。 The aqueous liquid drink according to claim 1, wherein the amount of amino acid, taurine, carnitine, peptide or protein is 1.5 parts by mass or less based on 1 part by mass of LM pectin.
  3. 　アミノ酸がグリシン又はアルギニンである請求項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 amino acid is glycine or arginine.
  4. 　ペプチドが酵母ペプチド又はコラーゲンペプチドである請求項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 peptide is a yeast peptide or a collagen peptide.
  5. 　タンパク質がプロティナーゼインヒビターである請求項１又は２に記載の水性液体飲料。 The aqueous liquid beverage according to claim 1 or 2, wherein the protein is a proteinase inhibitor.
  6. 　ｐＨが３．５～７．０である請求項１～５の何れか１項に記載の水性液体飲料。 The aqueous liquid beverage according to any one of claims 1 to 5, having a pH of 3.5 to 7.0.
PCT/JP2013/060173 2012-04-04 2013-04-03 Aqueous liquid beverage WO2013151084A1 (en)

Priority Applications (4)

Application Number Priority Date Filing Date Title
CN201380018271.3A CN104349684A (en) 2012-04-04 2013-04-03 Aqueous liquid beverage
PH12014502240A PH12014502240A1 (en) 2012-04-04 2014-10-03 Aqueous liquid beverage
IN8377DEN2014 IN2014DN08377A (en) 2012-04-04 2014-10-08
HK15107610.8A HK1206942A1 (en) 2012-04-04 2015-08-07 Aqueous liquid beverage

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2012-085093 2012-04-04
JP2012085093 2012-04-04

Publications (1)

Publication Number Publication Date
WO2013151084A1 true WO2013151084A1 (en) 2013-10-10

Family

ID=49300565

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2013/060173 WO2013151084A1 (en) 2012-04-04 2013-04-03 Aqueous liquid beverage

Country Status (7)

Country Link
JP (1) JP6441674B2 (en)
CN (1) CN104349684A (en)
HK (1) HK1206942A1 (en)
IN (1) IN2014DN08377A (en)
PH (1) PH12014502240A1 (en)
TW (1) TW201402015A (en)
WO (1) WO2013151084A1 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2016084887A1 (en) * 2014-11-27 2016-06-02 大正製薬株式会社 Aqueous liquid beverage
JP2019103493A (en) * 2017-12-13 2019-06-27 大正製薬株式会社 Carbonated beverage
JP7408945B2 (en) 2018-08-21 2024-01-09 大正製薬株式会社 Oral composition

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2017126132A1 (en) * 2016-01-20 2017-07-27 Suntory Holdings Limited Collagen peptide-containing composition

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0394655A (en) * 1989-09-06 1991-04-19 Otsuka Pharmaceut Co Ltd Nutrient feeding composition
JP2001061444A (en) * 1999-08-25 2001-03-13 Ajinomoto Co Inc High-calorie high-protein liquid food
JP2005513077A (en) * 2001-12-20 2005-05-12 エヌ・ヴイ・ヌートリシア Matrix-forming composition containing pectin
JP2005514342A (en) * 2001-11-01 2005-05-19 ニュー テクノロジー リサーチ リミテッド Medicinal-food preparations with nutritional and nutritional enhancement
JP2006141258A (en) * 2004-11-18 2006-06-08 Q P Corp Liquid food and vomit preventing food using the same
JP2009215301A (en) * 2009-04-27 2009-09-24 Morinaga Milk Ind Co Ltd Protease inhibitor
JP2011147444A (en) * 2009-12-25 2011-08-04 Kaneka Corp Emulsified food composition

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1691961A (en) * 2002-11-29 2005-11-02 森永乳业株式会社 Cysteine protease inhibitor
US20060204567A1 (en) * 2005-03-08 2006-09-14 Jiang Hu Potato proteinase inhibitor II exhibits activity in elevating fasting plasma cholecystokinin concentrations
WO2009054836A1 (en) * 2007-10-22 2009-04-30 The Coca-Cola Company Neutralized juice-based beverages and method of making same
JP2010011877A (en) * 2009-10-23 2010-01-21 Tsujido Chemical Corp Food composition
CN101731337B (en) * 2009-12-28 2012-05-30 内蒙古伊利实业集团股份有限公司 Fermented milk containing yeast polypeptides and method for producing same

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0394655A (en) * 1989-09-06 1991-04-19 Otsuka Pharmaceut Co Ltd Nutrient feeding composition
JP2001061444A (en) * 1999-08-25 2001-03-13 Ajinomoto Co Inc High-calorie high-protein liquid food
JP2005514342A (en) * 2001-11-01 2005-05-19 ニュー テクノロジー リサーチ リミテッド Medicinal-food preparations with nutritional and nutritional enhancement
JP2005513077A (en) * 2001-12-20 2005-05-12 エヌ・ヴイ・ヌートリシア Matrix-forming composition containing pectin
JP2006141258A (en) * 2004-11-18 2006-06-08 Q P Corp Liquid food and vomit preventing food using the same
JP2009215301A (en) * 2009-04-27 2009-09-24 Morinaga Milk Ind Co Ltd Protease inhibitor
JP2011147444A (en) * 2009-12-25 2011-08-04 Kaneka Corp Emulsified food composition

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2016084887A1 (en) * 2014-11-27 2016-06-02 大正製薬株式会社 Aqueous liquid beverage
JPWO2016084887A1 (en) * 2014-11-27 2017-09-07 大正製薬株式会社 Aqueous liquid beverage
JP2021164486A (en) * 2014-11-27 2021-10-14 大正製薬株式会社 Aqueous liquid beverage
JP2019103493A (en) * 2017-12-13 2019-06-27 大正製薬株式会社 Carbonated beverage
JP7243157B2 (en) 2017-12-13 2023-03-22 大正製薬株式会社 Carbonated drink
JP7408945B2 (en) 2018-08-21 2024-01-09 大正製薬株式会社 Oral composition

Also Published As

Publication number Publication date
JP6441674B2 (en) 2018-12-19
TW201402015A (en) 2014-01-16
PH12014502240A1 (en) 2014-12-15
CN104349684A (en) 2015-02-11
HK1206942A1 (en) 2016-01-22
IN2014DN08377A (en) 2015-05-08
JPWO2013151084A1 (en) 2015-12-17

Similar Documents

Publication Publication Date Title
JP5890175B2 (en) Collagen peptide composition having high blood transferability and food and drink containing the same
EP3164124B1 (en) Amino acid based diet with improved taste
JP4531494B2 (en) Peptide-containing beverage
JP2011184314A (en) Muscular atrophy-preventing agent
JP6441674B2 (en) Aqueous liquid beverage
JP6673210B2 (en) Acidic protein drink
JPWO2004052125A1 (en) Beverages containing amino acids and methods for reducing amino acid bitterness
JP2011205907A (en) Collagen peptide-containing beverage
US20040197401A1 (en) Modifying undesirable tastes
JP2008148568A (en) Protein supplemental food
JP6041242B2 (en) Peptides containing tryptophan
JP6183355B2 (en) Aqueous liquid beverage
JP6137501B2 (en) Aqueous liquid beverage
US20020187180A1 (en) Modifying undesirable tastes
JP6425020B2 (en) Aqueous liquid beverage
AU2010307691B2 (en) Fat accumulation suppressor
JP7243157B2 (en) Carbonated drink
WO2017033710A1 (en) Oral composition
JP2010095474A (en) Calcium absorption-promoting composition and calcium absorption-promoting food and drink
WO2013151080A1 (en) Aqueous liquid beverage
JP2019142781A (en) Composition for preventing getting drunk
JPWO2016104334A1 (en) Aqueous liquid beverage

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 13772933

Country of ref document: EP

Kind code of ref document: A1

ENP Entry into the national phase

Ref document number: 2014509183

Country of ref document: JP

Kind code of ref document: A

NENP Non-entry into the national phase

Ref country code: DE

WWE Wipo information: entry into national phase

Ref document number: IDP00201406784

Country of ref document: ID

122 Ep: pct application non-entry in european phase

Ref document number: 13772933

Country of ref document: EP

Kind code of ref document: A1