WO2019031529A1 - 飲料 - Google Patents
飲料 Download PDFInfo
- Publication number
- WO2019031529A1 WO2019031529A1 PCT/JP2018/029678 JP2018029678W WO2019031529A1 WO 2019031529 A1 WO2019031529 A1 WO 2019031529A1 JP 2018029678 W JP2018029678 W JP 2018029678W WO 2019031529 A1 WO2019031529 A1 WO 2019031529A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- mass
- beverage
- glucosamine
- content
- beverage according
- Prior art date
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 126
- MSWZFWKMSRAUBD-IVMDWMLBSA-N 2-amino-2-deoxy-D-glucopyranose Chemical compound N[C@H]1C(O)O[C@H](CO)[C@@H](O)[C@@H]1O MSWZFWKMSRAUBD-IVMDWMLBSA-N 0.000 claims abstract description 61
- MSWZFWKMSRAUBD-UHFFFAOYSA-N beta-D-galactosamine Natural products NC1C(O)OC(CO)C(O)C1O MSWZFWKMSRAUBD-UHFFFAOYSA-N 0.000 claims abstract description 61
- 229960002442 glucosamine Drugs 0.000 claims abstract description 61
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 56
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims abstract description 38
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 30
- 239000011575 calcium Substances 0.000 claims abstract description 30
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 30
- 150000003839 salts Chemical class 0.000 claims abstract description 30
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 19
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims abstract description 19
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 18
- 239000001630 malic acid Substances 0.000 claims abstract description 18
- 235000011090 malic acid Nutrition 0.000 claims abstract description 18
- 102000008186 Collagen Human genes 0.000 claims description 42
- 108010035532 Collagen Proteins 0.000 claims description 42
- 229920001436 collagen Polymers 0.000 claims description 42
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 28
- 150000001413 amino acids Chemical class 0.000 claims description 14
- 108010010803 Gelatin Proteins 0.000 claims description 11
- 229920000159 gelatin Polymers 0.000 claims description 11
- 235000019322 gelatine Nutrition 0.000 claims description 11
- 235000011852 gelatine desserts Nutrition 0.000 claims description 11
- 102000004196 processed proteins & peptides Human genes 0.000 claims description 11
- 239000008273 gelatin Substances 0.000 claims description 10
- CBOJBBMQJBVCMW-BTVCFUMJSA-N (2r,3r,4s,5r)-2-amino-3,4,5,6-tetrahydroxyhexanal;hydrochloride Chemical compound Cl.O=C[C@H](N)[C@@H](O)[C@H](O)[C@H](O)CO CBOJBBMQJBVCMW-BTVCFUMJSA-N 0.000 claims description 8
- 229960001911 glucosamine hydrochloride Drugs 0.000 claims description 8
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 claims description 5
- 102000004169 proteins and genes Human genes 0.000 claims description 5
- 108090000623 proteins and genes Proteins 0.000 claims description 5
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- 229960005069 calcium Drugs 0.000 description 24
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- 238000001556 precipitation Methods 0.000 description 12
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- 238000012360 testing method Methods 0.000 description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- YRKCREAYFQTBPV-UHFFFAOYSA-N acetylacetone Chemical compound CC(=O)CC(C)=O YRKCREAYFQTBPV-UHFFFAOYSA-N 0.000 description 6
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- 239000007864 aqueous solution Substances 0.000 description 3
- 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 3
- 239000001527 calcium lactate Substances 0.000 description 3
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- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
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-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to beverages.
- Glucosamine is known as a material having an effect on the improvement of arthritis.
- calcium is important as a necessary nutrient for bones. These ingredients tend to be inadequately consumed only from the daily diet.
- glucosamine is unstable at high pH, it is necessary to lower the pH in glucosamine-containing beverages. Even if the beverage is adjusted to an acidic region, as shown specifically in Examples described later, the pH of around 3.6 is still insufficient for the stabilization of glucosamine, and the pH is further lowered. I found it necessary. However, when the pH is further lowered, the beverage tends to precipitate, bitterness and astringency appear, and the obtained beverage is not easy to drink on a daily basis.
- An object of the present invention is to provide a beverage which contains a high concentration of glucosamine stably, contains a high concentration of calcium, is less likely to cause precipitation, and has a good flavor.
- the beverage of the present invention contains glucosamine or a salt thereof, calcium, phosphoric acid, malic acid and citric acid, and the content of glucosamine or a salt thereof is 1.0% by mass or more in terms of glucosamine, and the content of calcium is 0 .15 mass% or more, pH is 3.4 or less.
- the beverage can stably contain glucosamine or a salt thereof, and can have a good flavor with suppressed bitterness and astringency. In the above beverage, the occurrence of precipitation can be suppressed.
- the content of glucosamine or a salt thereof is preferably 1.8% by mass or more.
- the content of calcium is preferably 0.25% by mass or more.
- the beverage may further contain one or more components selected from the group consisting of proteins, peptides and amino acids.
- the beverage preferably further comprises one or more components selected from the group consisting of collagen, gelatin, collagen peptides, and collagen-derived amino acids.
- the total content of collagen, gelatin, collagen peptide, and collagen-derived amino acid is preferably 4.0% by mass or more.
- the pH is preferably 3.0 or more.
- the flavor of the beverage is better.
- glucosamine or a salt thereof may be glucosamine hydrochloride.
- the content of phosphoric acid is preferably 0.2 to 3.0% by mass.
- the content of malic acid is preferably 0.2 to 2.0% by mass.
- the content of citric acid is preferably 0.05 to 1.0% by mass.
- the content of phosphoric acid, malic acid and citric acid is 40 to 70% by mass, 20 to 50% by mass and 3 to 20% by mass, respectively, with respect to the total amount of phosphoric acid, malic acid and citric acid % Is preferred.
- the beverage preferably further contains vitamin D.
- the beverage may be packaged.
- the beverage preferably has an internal volume of 50 to 100 ml, and contains glucosamine or a salt thereof at 1250 mg or more, calcium at least 180 mg, and collagen peptide at 3000 mg or more in terms of glucosamine.
- a beverage which contains a high concentration of glucosamine stably, a high concentration of calcium, is less likely to cause precipitation, and has a good flavor.
- the beverage of the present invention contains glucosamine or a salt thereof, calcium, phosphoric acid, malic acid and citric acid, and the content of glucosamine or a salt thereof is 1.0% by mass or more in terms of glucosamine, and the content of calcium is 0 .15 mass% or more, pH is 3.4 or less.
- the beverage according to the present embodiment is characterized by containing glucosamine or a salt thereof at a high concentration.
- the salt of glucosamine may be any pharmaceutically acceptable salt, and examples thereof include glucosamine hydrochloride, glucosamine sulfate and the like.
- the source of glucosamine or a salt thereof is not particularly limited.
- Glucosamine or a salt thereof can be obtained, for example, by extracting chitin from a shell of crustaceans such as shrimp and crab as a raw material, hydrolyzing the extract, and purifying it.
- Glucosamine or a salt thereof may be obtained by microbial fermentation, or may be deacetylated by a known method of N-acetylglucosamine.
- As the glucosamine salt glucosamine hydrochloride obtained by hydrolyzing chitin as a raw material with hydrochloric acid is generally used.
- the drink which concerns on this embodiment contains 1.0 mass% or more of glucosamine or its salt in conversion of glucosamine. It is preferable that it is 1.5 mass% or more in conversion of glucosamine, and, as for the density
- the concentration of glucosamine or a salt thereof in the beverage may be 2.0% by mass or more, 2.5% by mass or more, or 3.0% by mass or more in terms of glucosamine.
- the concentration of glucosamine or a salt thereof in the beverage may be, for example, 5.0% by mass or less, 4.0% by mass or less, or 3.5% by mass or less in terms of glucosamine.
- the glucosamine concentration in the beverage can be measured by the Rondle-Morgan method.
- the beverage according to the present embodiment contains calcium at a concentration of 0.15% by mass or more.
- the calcium concentration of the beverage according to the present embodiment is preferably 0.2% by mass or more, more preferably 0.25% by mass or more, and still more preferably 0.28% by mass or more.
- the calcium concentration of the beverage may be, for example, 0.5% by mass or less, and may be 0.4% by mass or less or 0.3% by mass or less.
- the calcium contained in the beverage may be in the form of ions.
- a calcium salt can be added.
- Examples of calcium salts to be added to beverages include calcium lactate, calcium carbonate, calcium gluconate, calcium citrate, calcium chloride, calcium hydroxide, calcium dihydrogen phosphate, calcined calcium, milk calcium, whey minerals, etc. Calcium lactate is preferred.
- the beverage according to the present embodiment may further contain at least one component selected from the group consisting of proteins, peptides and amino acids. Although these components tend to have the property of increasing the pH of the beverage, the beverage of the present embodiment maintains the pH at 3.4 or less to suppress the occurrence of precipitation, even if these components are included. be able to.
- the proteins, peptides and amino acids are not particularly limited as long as they are components generally used in beverages.
- the protein, peptide and amino acid may be, for example, collagen, gelatin, collagen peptide, or collagen-derived amino acid, or a combination thereof. These components are preferable because their effects on bones and / or joints are expected.
- the total content of collagen, gelatin, collagen peptide, and collagen-derived amino acid in the beverage according to the present embodiment may be, for example, 1.0% by mass or more, and preferably 2.0% by mass or more, 3 The content is more preferably not less than 0% by mass and still more preferably not less than 4.0% by mass.
- the total content of collagen, gelatin, collagen peptide, and collagen-derived amino acid in the beverage according to the present embodiment may be, for example, 10% by mass or less, 8.0% by mass or less, or 6.0% by mass or less.
- collagens gelatins, collagen peptides and collagen-derived amino acids
- gelatin, collagen peptides and / or collagen-derived amino acids are preferably used from the viewpoint of solubility in beverages and viscosity adjustment of beverages, and collagen peptides are used Is more preferred.
- the weight average molecular weight of gelatin may be, for example, 20000 to 100000.
- the weight average molecular weight of the collagen peptide may be, for example, 2000 to 20000, preferably 2500 to 12000, and more preferably 3000 to 8000.
- the smaller the average molecular weight of collagen peptides the better the absorbability.
- the weight average molecular weight of collagen peptide is measured by HPLC by gel filtration chromatography analysis. Collagen peptides usually have poor gelling ability and tend not to gel when the aqueous solution containing collagen peptide is cooled.
- the collagen may be derived from any animal, and may be derived from, for example, mammals such as cows, pigs and chickens, and fish.
- the type of collagen peptide is not particularly limited, and may be, for example, type I, type II or the like.
- the beverage according to the present embodiment contains phosphoric acid, malic acid and citric acid.
- the beverage according to the present embodiment can adjust the pH of the beverage to a pH of 3.4 or less, which is suitable for stabilization of glucosamine, by using the above three types of acids in combination, and suppresses the occurrence of precipitation. , It can soften the sourness of the beverage, suppress bitterness and astringency, and improve the flavor.
- the content of phosphoric acid in the beverage according to the present embodiment may be, for example, 0.2 to 3.0% by mass, preferably 0.5 to 2.5% by mass, and 0.6 to The content is more preferably 2.0% by mass, still more preferably 0.8 to 1.5% by mass, and still more preferably 0.8 to 1.2% by mass.
- Bitterness can be further reduced when the content of phosphoric acid is 3.0% by mass or less.
- the content of malic acid in the beverage according to the present embodiment may be, for example, 0.2 to 2.0 mass%, preferably 0.3 to 1.5 mass%, and 0.4 to It is more preferably 1.0% by mass and still more preferably 0.5 to 0.7% by mass. Astringency can be reduced more as content of malic acid is 2.0 mass% or less.
- the content of citric acid in the beverage according to the present embodiment may be, for example, 0.05 to 1.0% by mass, and preferably 0.1 to 0.7% by mass. More preferably, it is 0.5% by mass.
- the content of citric acid is 1.0% by mass or less, the generation of precipitation can be further suppressed.
- the content of phosphoric acid may be, for example, 40 to 70% by mass, and 45 to 65% by mass with respect to the total amount of phosphoric acid, malic acid and citric acid. Preferably, it is 50 to 60% by mass.
- the content of malic acid may be, for example, 20 to 50% by mass, and 25 to 45% by mass with respect to the total amount of phosphoric acid, malic acid and citric acid. Is preferable, and 30 to 40% by mass is more preferable.
- the content of citric acid may be, for example, 3 to 20% by mass, and 5 to 18% by mass with respect to the total amount of phosphoric acid, malic acid and citric acid.
- the beverage according to the present embodiment may contain other acids.
- Other acids include, for example, lactic acid, tartaric acid, acetic acid, ascorbic acid, succinic acid, gluconic acid, adipic acid, glucono delta lactone and the like.
- the pH of the beverage according to the present embodiment is 3.4 or less. By the pH being 3.4 or less, glucosamine or a salt thereof contained in the beverage can be stabilized over a long period of time.
- the pH of the beverage is preferably 3.3 or less.
- the pH of the beverage may be, for example, 2.0 or more, preferably 3.0 or more.
- the flavor of a drink can be made more favorable for pH to be 3.0 or more.
- the pH of the beverage is preferably 3.1 to 3.3.
- the drink which concerns on this embodiment contains a sweetener.
- the beverage can have a better flavor.
- the sweetener may be a natural sweetener or artificial sweetener, such as sugar, sugar alcohol, high intensity sweetener, honey, maple syrup, corn syrup, starch hydrolysate, dextrin and the like.
- sugar include sugar, liquid sugar for isomerization, glucose, fructose, maltose, lactose, trehalose and the like.
- sugar alcohols include xylitol, sorbitol, erythritol, mannitol, maltitol, palatinit (registered trademark, isomaltulose reduced product), lactitol, linear oligosaccharide alcohols, branched oligosaccharide alcohols, reduced starch syrup, etc. .
- high sweetness degree sweetener include sucralose, acesulfame K, stevia extract, aspartame, neotame, advantame, saccharin sodium, thaumatin, kankan extract, licorice extract and the like.
- a sweetener can be used individually by 1 type or in combination of 2 or more types.
- the content of the sweetener may be, for example, 0.01 to 1% by mass, and may be 0.02 to 0.1% by mass.
- the beverage according to the present embodiment may not contain sugar and may not contain sugar.
- the drink which concerns on this embodiment contains a high sweetness degree sweetener as a sweetener.
- the sweetener may be, for example, a combination of sucralose, stevia extract and acesulfame K.
- the content of sucralose may be 0.01 to 0.08% by mass or 0.01 to 0.05% by mass.
- the beverage according to the present embodiment contains a stevia extract
- the content of the stevia extract may be, for example, 0.01 to 0.05% by mass or 0.01 to 0.03% by mass.
- the beverage according to the present embodiment contains acesulfame K
- the content of acesulfame K may be 0.005 to 0.02 mass% or 0.008 to 0.015 mass%.
- the beverage according to the present embodiment may contain vitamins.
- vitamins include vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (nicotinic acid or nicotinamide), vitamin B5 (pantothenic acid), vitamin B6 (pyridoxine, pyridoxal P or pyridoxamine), vitamin B8 Biotin), vitamin B 9 (folate), vitamin B 12 (cobalamin), vitamin C (ascorbic acid), vitamin K 3 (menadione), vitamin K 2 (menaquinone), vitamin K 1 (phyloquinone), vitamin E ( ⁇ -tocopherol or d- Tocopherol), vitamin D2, vitamin D such as vitamin D3 and the like.
- vitamin D is suitably used in the beverage according to the present embodiment in order to promote the absorption of calcium.
- the content of vitamins may be, for example, 0.01 to 0.1% by mass, and may be 0.01 to 0.05% by mass.
- the beverage according to the present embodiment is a flavor normally used in beverages, coloring agents such as caramel pigments, antioxidants, preservatives, emulsifiers, thickening stabilizers, gelling agents, minerals, fruit juice, plant extracts, tea extract , Coffee extract, milk ingredients and the like may be included.
- coloring agents such as caramel pigments, antioxidants, preservatives, emulsifiers, thickening stabilizers, gelling agents, minerals, fruit juice, plant extracts, tea extract , Coffee extract, milk ingredients and the like may be included.
- the content of lipids may be, for example, less than 0.5 g per 10 ml.
- the beverage according to the present embodiment preferably contains no lipid.
- the viscosity of the beverage according to the present embodiment is not particularly limited, and may be, for example, 100 to 10000 mPa ⁇ s at 20 ° C., 10 to 100 mPa ⁇ s, or 10 mPa ⁇ s or less.
- the beverage according to the present embodiment may or may not contain a gelling agent.
- the beverage according to the present embodiment may be, for example, 20 to 200 kcal, 30 to 100 kcal or 35 to 50 kcal per 100 ml.
- the beverage is containerized.
- the inner volume of the container-packed beverage may be, for example, 50 to 100 ml, preferably 50 to 80 ml, and more preferably 60 to 70 ml.
- the containerized beverage may have an internal volume of, for example, 63 ml. The smaller the internal volume, the smaller the burden of drinking on the drinker and the better.
- the containerized beverage is preferably storable at ambient temperature.
- the container may be, for example, a plastic bottle, a paper pack, a glass bottle or the like.
- content of glucosamine or its salt may be 1250 mg or more in conversion of glucosamine in 1 package, and may be 1500 mg or more.
- the content of glucosamine or a salt thereof may be, for example, 2000 mg or less in terms of glucosamine in one package.
- the content of calcium may be 100 to 200 mg, 150 to 200 mg, or 170 to 190 mg in one package.
- content of a collagen peptide may be 2000-4000 mg in one package, may be 2500-3500 mg, may be 2800-3200 mg, and is 2900-3100 mg. May be
- the container-packed beverage has an internal volume of 50 to 100 ml, and contains glucosamine or a salt thereof at 1250 mg or more in terms of glucosamine, 180 mg or more of calcium, and 3000 mg or more of collagen peptide.
- the beverage according to the present embodiment may be a health indication food such as a functional indication food, a food for specified health use or a nutrition function food, and may be a health food, a nutritional composition, a functional food, a nutritional supplement, a supplement etc. May be
- beverage according to the present embodiment for example, "to those who care about articular cartilage”, “to suppress the decomposition of type II collagen”, “to those who want to move smoothly”, “to those who want to be smooth”, It may be labeled “support for body cushion”, “I want to keep walking fine every day”, “I can take glucosamine, collagen and calcium at the same time”, etc.
- the subject who drinks the beverage according to the present embodiment is not particularly limited, and may be, for example, a healthy person except a sick person, and in particular an elderly person. It is recommended that, for example, the container-packed beverage according to the present embodiment be ingested once a day.
- the beverage according to the present embodiment simultaneously contains high concentrations of glucosamine and calcium, and optionally collagen peptide, these components can be ingested with a small drinking dose, and there is less burden even in daily drinking.
- the beverage according to the present embodiment can be a product that can be stored at normal temperature.
- the beverage according to the present embodiment can be obtained, for example, by mixing the raw materials and adjusting the pH to a predetermined range.
- the beverage is preferably filled into the container after the heat treatment.
- the heat treatment before filling may be, for example, 100 to 120 ° C., for 1 second to 60 seconds.
- a well-known method can be used as a method of filling a container with a drink.
- the filling of the beverage is preferably performed under sterile conditions.
- the filling of the beverage into the container may be performed while being heated to about 85 to 97.degree.
- a post sterilization step After filling the container with the beverage, it is preferable to carry out a post sterilization step.
- the post sterilization process can be performed, for example, at 65 ° C. for 10 minutes.
- the containerized beverage product may finally be cooled to room temperature.
- the beverage according to the present embodiment stably contains high concentration of glucosamine, and also contains high concentration of calcium, so that precipitation is less likely to occur and has an effect of having a good flavor. Therefore, as one embodiment of the present invention, a method for stabilizing glucosamine in a beverage containing 1.0% by mass or more of glucosamine or a salt thereof and 0.15% or more by mass of calcium in terms of glucosamine, and suppressing precipitation Methods and / or methods for improving the taste of beverages are provided. These methods include adjusting the pH of the beverage to 3.4 or less and blending phosphoric acid, malic acid and citric acid.
- Example 1 The components of the composition shown in Table 1 below were mixed to prepare beverages of Example 1 and Comparative Example 1. The obtained beverage was subjected to heat treatment at 110 ° C. for 10 seconds, then packed in a plastic bottle at 90 ° C., closed with a cap, and then pasteurized at 65 ° C. for 10 minutes.
- the pH of the obtained packaged beverage was measured to be 3.14 in Example 1 and 3.65 in Comparative Example 1.
- the obtained packaged beverage was stored at 37 ° C. for 3 months.
- the amount of glucosamine was measured by the following method (Rondle-Morgan method) about the drink immediately after manufacture and after storage. The results are shown in Table 1.
- the beverage of Comparative Example 1 having a pH of 3.65 the amount of glucosamine decreased by about 20% after storage for 3 months.
- the beverage of Example 1 having a pH of 3.14 maintained high glucosamine content even after storage for 3 months.
- Glucosamine measurement method An acetylacetone reagent was prepared by mixing 100 ml of 0.25 mol / l sodium carbonate solution and 2 ml of 2,4-pentanedione. Separately, 30 ml of 96% (v / v) ethanol, 30 ml of concentrated hydrochloric acid, and 1.6 g of p-dimethylaminobenzaldehyde were mixed to prepare an Ehrlich reagent. As a standard solution, a 100 mg / ml aqueous solution of glucosamine hydrochloride (purity of 98% or more) was prepared. The standard solution was appropriately diluted to prepare a diluted standard solution for preparation of a calibration curve.
- 1.0 ml of the sample solution or standard solution and acetylacetone reagent were placed in a screw-cap test tube, mixed, and heated at 90 to 100 ° C. for 20 minutes.
- the heated test tube was water-cooled, mixed with 6.0 ml of ethanol (purity of 99.5% or more), and further mixed with 1.0 ml of Ehrlich reagent, and heated at 65 to 70 ° C. for 10 minutes. Thereafter, the test tube was water-cooled and the absorbance at 530 nm was measured to determine the amount of glucosamine hydrochloride.
- the prepared beverage was heated at 121 ° C. for 1 minute, and immediately after, it was visually confirmed whether or not precipitation occurred at the bottom of the container.
- the thing in which precipitation did not form was evaluated as "A”, and the thing which can confirm a precipitate visually was evaluated as "B.”
- the results are shown in Tables 2 and 3.
- the sensory evaluation was performed by the panel of 5 persons about the obtained container-packed drink. Sensory evaluation was performed about bitterness and astringency. In the evaluation items of bitterness, those with weak bitterness as acceptable as “A” and those with strong bitterness were evaluated as “B”. In the astringency evaluation items, those having a weak astringency that was acceptable to an acceptable degree were evaluated as “A”, and those having a strong astringency were evaluated as “B”. The results are shown in Tables 2 and 3. In Example 2 which combined and used three types of acids, generation
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Abstract
Description
下記表1に示す組成の成分を混合して、実施例1及び比較例1の飲料を調製した。得られた飲料について、110℃で10秒間、加熱処理を行った後、ペットボトルに90℃で容器詰めし、キャップを閉めた後、10分間65℃で低温殺菌を行った。
コラーゲンペプチド:Rousselot社製、豚ゼラチン加水分解物、平均分子量5000
グルコサミン塩酸塩:協和発酵バイオ株式会社製、商品名「発酵グルコサミンG」
0.25mol/lの炭酸ナトリウム溶液100ml及び2,4-ペンタンジオン2mlを混合して、アセチルアセトン試薬を調製した。別途、96%(v/v)エタノール30ml、濃塩酸30ml、及びp-ジメチルアミノベンズアルデヒド1.6gを混合し、Ehrlich試薬を調製した。標準液として、グルコサミン塩酸塩(純度98%以上)の100mg/ml水溶液を調製した。当該標準液を適宜希釈して検量線作成用希釈標準液を調製した。
コラーゲンペプチド4.9質量%、グルコサミン塩酸塩3.25質量%、乳酸カルシウム2.2質量%、酸(リン酸水溶液(濃度85質量%)、DL-リンゴ酸及び無水クエン酸)を表2及び3に示す濃度(単位:質量%)、色素0.5質量%、香料0.2質量%、甘味料(スクラロース0.04質量%、ステビア抽出物0.02質量%、アセスルファムK0.01質量%)、ビタミンD3 0.01質量%、及びアスコルビン酸ナトリウム0.01質量%となるように、各成分を水に溶解し、試験例1と同様に、加熱処理、容器詰め、及び低温殺菌を行い、比較例2~17、実施例2の容器詰飲料を調製した。各成分は試験例1と同じものを用いた。pHはいずれも3.0~3.4の範囲であった。
Claims (15)
- グルコサミン又はその塩、カルシウム、リン酸、リンゴ酸及びクエン酸を含み、
グルコサミン又はその塩の含有量がグルコサミン換算で1.0質量%以上であり、カルシウムの含有量が0.15質量%以上であり、pHが3.4以下である飲料。 - グルコサミン又はその塩の含有量が1.8質量%以上である、請求項1に記載の飲料。
- カルシウムの含有量が0.25質量%以上である、請求項1又は2に記載の飲料。
- タンパク質、ペプチド及びアミノ酸からなる群から選ばれる1種以上の成分を更に含む、請求項1~3のいずれか一項に記載の飲料。
- コラーゲン、ゼラチン、コラーゲンペプチド、及びコラーゲン由来アミノ酸からなる群から選ばれる1種以上の成分を更に含む、請求項1~3のいずれか一項に記載の飲料。
- コラーゲン、ゼラチン、コラーゲンペプチド、及びコラーゲン由来アミノ酸の合計含有量が4.0質量%以上である、請求項5に記載の飲料。
- pHが3.0以上である、請求項1~6のいずれか一項に記載の飲料。
- グルコサミン又はその塩がグルコサミン塩酸塩である、請求項1~7のいずれか一項に記載の飲料。
- リン酸の含有量が0.2~3.0質量%である、請求項1~8のいずれか一項に記載の飲料。
- リンゴ酸の含有量が0.2~2.0質量%である、請求項1~9のいずれか一項に記載の飲料。
- クエン酸の含有量が0.05~1.0質量%である、請求項1~10のいずれか一項に記載の飲料。
- リン酸、リンゴ酸及びクエン酸の含有量が、リン酸、リンゴ酸及びクエン酸の合計量に対して、それぞれ、40~70質量%、20~50質量%、3~20質量%である、請求項1~11のいずれか一項に記載の飲料。
- ビタミンDを更に含む、請求項1~12のいずれか一項に記載の飲料。
- 容器詰めされている、請求項1~13のいずれか一項に記載の飲料。
- 内容量が50~100mlであり、グルコサミン又はその塩をグルコサミン換算で1250mg以上、カルシウムを180mg以上、コラーゲンペプチドを3000mg以上含む、請求項14に記載の飲料。
Priority Applications (7)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2019535690A JP7217704B2 (ja) | 2017-08-10 | 2018-08-07 | 飲料 |
EP18843614.1A EP3666086A4 (en) | 2017-08-10 | 2018-08-07 | DRINK |
US16/637,096 US20200245648A1 (en) | 2017-08-10 | 2018-08-07 | Beverage |
CA3068698A CA3068698A1 (en) | 2017-08-10 | 2018-08-07 | Beverage |
CN201880048491.3A CN110944519A (zh) | 2017-08-10 | 2018-08-07 | 饮料 |
AU2018313492A AU2018313492B2 (en) | 2017-08-10 | 2018-08-07 | Beverage |
BR112020002376-0A BR112020002376A2 (pt) | 2017-08-10 | 2018-08-07 | bebida |
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JP2022161653A (ja) * | 2021-04-09 | 2022-10-21 | 大日本印刷株式会社 | 容器内面の過酸化水素除去方法及び水が充填された容器 |
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JP2000139408A (ja) * | 1998-11-05 | 2000-05-23 | Yaizu Suisankagaku Industry Co Ltd | グルコサミン含有食品 |
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US7851458B2 (en) * | 1999-06-22 | 2010-12-14 | Joint Juice, Inc. | Cartilage enhancing food supplements and methods of preparing the same |
CA2378525A1 (en) * | 1999-07-02 | 2001-01-11 | Sca Lohnherstellungs Ag | A solid formulation of glucosamine sulphate |
AU2001268129A1 (en) * | 2000-06-02 | 2001-12-17 | The Procter And Gamble Company | Aqueous chondroprotective compositions having defined dosage requirements for efficacious delivery |
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- 2018-08-07 AU AU2018313492A patent/AU2018313492B2/en active Active
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US20200245648A1 (en) | 2020-08-06 |
JP7217704B2 (ja) | 2023-02-03 |
EP3666086A1 (en) | 2020-06-17 |
AU2018313492A8 (en) | 2020-02-13 |
EP3666086A4 (en) | 2021-04-28 |
CA3068698A1 (en) | 2019-02-14 |
CN110944519A (zh) | 2020-03-31 |
BR112020002376A2 (pt) | 2020-09-01 |
AU2018313492A1 (en) | 2020-01-16 |
JPWO2019031529A1 (ja) | 2020-07-09 |
AU2018313492B2 (en) | 2023-10-05 |
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