WO2023112817A1 - Beverage containing 3-hydroxybutyric acid and lower aliphatic alcohol, and method for improving taste - Google Patents
Beverage containing 3-hydroxybutyric acid and lower aliphatic alcohol, and method for improving taste Download PDFInfo
- Publication number
- WO2023112817A1 WO2023112817A1 PCT/JP2022/045245 JP2022045245W WO2023112817A1 WO 2023112817 A1 WO2023112817 A1 WO 2023112817A1 JP 2022045245 W JP2022045245 W JP 2022045245W WO 2023112817 A1 WO2023112817 A1 WO 2023112817A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- hydroxybutyric acid
- beverage
- lower aliphatic
- aliphatic alcohol
- concentration
- Prior art date
Links
- WHBMMWSBFZVSSR-UHFFFAOYSA-N 3-hydroxybutyric acid Chemical compound CC(O)CC(O)=O WHBMMWSBFZVSSR-UHFFFAOYSA-N 0.000 title claims abstract description 143
- 235000013361 beverage Nutrition 0.000 title claims abstract description 108
- DNIAPMSPPWPWGF-GSVOUGTGSA-N (R)-(-)-Propylene glycol Chemical compound C[C@@H](O)CO DNIAPMSPPWPWGF-GSVOUGTGSA-N 0.000 title claims abstract description 64
- 238000000034 method Methods 0.000 title claims abstract description 25
- 206010013911 Dysgeusia Diseases 0.000 claims abstract description 30
- 230000000638 stimulation Effects 0.000 claims abstract description 13
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 110
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 45
- 235000003599 food sweetener Nutrition 0.000 claims description 27
- 239000003765 sweetening agent Substances 0.000 claims description 27
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 22
- 229930006000 Sucrose Natural products 0.000 claims description 22
- 239000005720 sucrose Substances 0.000 claims description 22
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 14
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- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 claims description 9
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 claims description 9
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical compound CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 claims description 9
- BTANRVKWQNVYAZ-UHFFFAOYSA-N butan-2-ol Chemical compound CCC(C)O BTANRVKWQNVYAZ-UHFFFAOYSA-N 0.000 claims description 9
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 claims description 9
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- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 5
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- 125000004432 carbon atom Chemical group C* 0.000 claims description 4
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- WHBMMWSBFZVSSR-GSVOUGTGSA-N (R)-3-hydroxybutyric acid Chemical compound C[C@@H](O)CC(O)=O WHBMMWSBFZVSSR-GSVOUGTGSA-N 0.000 description 7
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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
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
Definitions
- the present invention relates to beverages containing 3-hydroxybutyric acid and lower fatty alcohols.
- the present invention also relates to a method for improving the taste of a beverage containing 3-hydroxybutyric acid and a lower aliphatic alcohol.
- R-3 hydroxybutyric acid is a type of short-chain fatty acid, and is produced as an energy source when glucose in the body is depleted, such as during carbohydrate restriction or vigorous exercise. It has been reported that R-3 hydroxybutyric acid has various physiological functions in addition to acting as an energy source.
- Patent Document 1 describes a collagenase MMP1 and MMP3 production inhibitor containing R-3 hydroxybutyric acid as an active ingredient.
- Patent Document 2 describes a tropoelastin expression promoter containing R-3 hydroxybutyric acid as an active ingredient.
- 3-Hydroxybutyric acid has useful physiological actions as described above. Therefore, for example, by adding 3-hydroxybutyric acid to a drink, it becomes possible to develop a drink such as a functional drink that contributes to the maintenance and promotion of health.
- a drink such as a functional drink that contributes to the maintenance and promotion of health.
- the present inventors examined beverages containing 3-hydroxybutyric acid, it was found that beverages containing 3-hydroxybutyric acid caused unpleasant irritation (unpleasant irritation) due to 3-hydroxybutyric acid when drunk. I know you can feel it. Specifically, the strong irritation that remains in the throat and/or oral cavity due to 3-hydroxybutyric acid, and the unpleasant odor were felt as unpleasant irritation.
- An object of the present invention is to provide a beverage containing 3-hydroxybutyric acid and a lower aliphatic alcohol while suppressing the unpleasant stimulating feeling caused by 3-hydroxybutyric acid and the bad aftertaste caused by the lower aliphatic alcohol. and Another object of the present invention is to provide a method for improving the taste of a beverage containing 3-hydroxybutyric acid and a lower aliphatic alcohol.
- the present inventors have made intensive studies to solve the above problems, and found that when the lower aliphatic alcohol concentration in a beverage containing 3-hydroxybutyric acid and lower aliphatic alcohol is set to a specific range, it is caused by 3-hydroxybutyric acid The present inventors have found that it is possible to reduce the unpleasant sensation of stimulation during drinking and to suppress the bad aftertaste caused by lower aliphatic alcohols.
- the present invention although not limited thereto, relates to the following beverages, methods for improving the taste of beverages, and the like.
- the sweetener is at least one selected from the group consisting of sucralose, acesulfame potassium, aspartame, sucrose, glucose, maltose, erythritol, xylitol, maltitol, trehalose and stevia. beverage.
- the concentration of the sweetener is less than 20 g/100 mL in terms of sucrose.
- the lower aliphatic alcohol is an aliphatic alcohol having 2 to 5 carbon atoms.
- a beverage containing 3-hydroxybutyric acid and a lower aliphatic alcohol while suppressing the unpleasant stimulating feeling caused by 3-hydroxybutyric acid and the bad aftertaste caused by the lower aliphatic alcohol. can be done.
- the beverage of the present invention contains 3-hydroxybutyric acid and a lower aliphatic alcohol, and the concentration of the lower aliphatic alcohol is 0.001 v/v% or more and less than 0.375 v/v%.
- concentration of the lower aliphatic alcohol is within the above range, the unpleasant stimulating feeling caused by 3-hydroxybutyric acid is reduced.
- concentration of the lower aliphatic alcohol is within the above range, the flavor attributed to the lower aliphatic alcohol is less likely to be imparted to the beverage containing 3-hydroxybutyric acid.
- 3-Hydroxybutyric acid is a type of short-chain fatty acid and is also called ⁇ -hydroxybutyric acid.
- 3-hydroxybutyric acid may be R-isomer (R-3-hydroxybutyric acid), S-isomer (S-3-hydroxybutyric acid), or a mixture of R- and S-isomers.
- 3-hydroxybutyric acid is preferably R-3 hydroxybutyric acid.
- the origin and production method of 3-hydroxybutyric acid are not particularly limited, and it may be a chemically synthesized product or one produced by a fermentation method or an enzymatic method.
- 3-Hydroxybutyric acid is commercially available, and commercially available products can also be used.
- 3-Hydroxybutyric acid may be formulated into beverages using salts of 3-hydroxybutyric acid.
- Salts that can be used in foods and drinks are preferred, and examples thereof include metal salts such as sodium salts, potassium salts, magnesium salts and calcium salts; and basic amino acid salts such as arginine salts.
- the beverage of the present invention preferably has a 3-hydroxybutyric acid concentration of 0.01 to 4.0 g/100 mL.
- concentration of 3-hydroxybutyric acid is within the above range, the effects of the present invention described above can be exhibited more fully.
- concentration of 3-hydroxybutyric acid in the beverage is less than 0.01 g/100 mL, unpleasant irritation caused by 3-hydroxybutyric acid may be small, and the effect of the present invention of suppressing the irritation may be reduced.
- concentration of 3-hydroxybutyric acid in the beverage is more preferably 0.1 g/100 mL or more, still more preferably 0.5 g/100 mL or more, particularly preferably 1.0 g/100 mL or more, and more preferably 3.0 g.
- the concentration of 3-hydroxybutyric acid in the beverage is more preferably 0.1-3.0 g/100 mL, still more preferably 0.5-2.0 g/100 mL, and particularly preferably 1.0-2.0 g. /100 mL.
- the concentration of 3-hydroxybutyric acid can be measured with a high performance liquid chromatograph (HPLC) (for example, LC-10 series manufactured by Shimadzu Corporation). The following measurement conditions can be adopted.
- HPLC high performance liquid chromatograph
- the beverage of the present invention contains a lower aliphatic alcohol.
- the lower aliphatic alcohol is a monovalent to trivalent lower aliphatic alcohol, preferably a monovalent or divalent lower aliphatic alcohol.
- Lower aliphatic alcohols may be used alone or in combination of two or more.
- the lower aliphatic alcohols may be blended with additives such as fragrances.
- lower aliphatic alcohols aliphatic alcohols having 2 to 5 carbon atoms are preferred, and aliphatic alcohols having 2 to 3 carbon atoms are more preferred.
- lower aliphatic alcohols for example from the group consisting of ethanol, propylene glycol, 1-propanol, 2-propanol, 1-butanol, 2-butanol, 1-pentanol, 2-pentanol, 3-pentanol and ethylene glycol At least one selected is preferred, and ethanol and/or propylene glycol are particularly preferred in the present invention.
- the concentration of the lower aliphatic alcohol in the beverage is 0.001 v/v% or more, it is possible to reduce unpleasant stimulation caused by 3-hydroxybutyric acid. If the concentration of the lower aliphatic alcohol in the beverage is less than 0.375 v/v%, the flavor peculiar to the lower aliphatic alcohol is suppressed. Therefore, the bad aftertaste caused by the lower aliphatic alcohol can be suppressed.
- the lower aliphatic alcohol concentration in the beverage is preferably 0.01 v/v% or higher, more preferably 0.05 v/v% or higher, and even more preferably 0.1 v/v% or higher. This is because it is possible to more effectively reduce unpleasant irritation caused by 3-hydroxybutyric acid.
- the concentration of the lower aliphatic alcohol in the beverage is preferably 0.35 v/v% or less, more preferably 0.32 v/v% or less, and even more preferably 0.3 v/v% or less. This is because the bad aftertaste caused by the lower aliphatic alcohol is further reduced. In addition, unpleasant irritation caused by 3-hydroxybutyric acid can be reduced more effectively.
- the concentration of the lower fatty alcohol in the beverage is preferably 0.001-0.35 v/v%, more preferably 0.01-0.32 v/v%, more preferably 0.01-0 .3 v/v %, still more preferably 0.05 to 0.3 v/v %, particularly preferably 0.1 to 0.3 v/v %.
- the concentration of the lower aliphatic alcohol in the beverage is preferably 0.1 to 0.35 v/v%.
- the concentration of the lower aliphatic alcohol is the total concentration thereof when two or more lower aliphatic alcohols are contained.
- the concentration of the lower aliphatic alcohol can be measured by a method known to those skilled in the art, such as high performance liquid chromatography (HPLC).
- the beverage of the present invention preferably contains a sweetener.
- a sweetener When the beverage contains a sweetener, it is possible to more effectively suppress the unpleasant sensation of irritation caused by 3-hydroxybutyric acid and/or the bad aftertaste caused by lower aliphatic alcohols. Therefore, the beverage becomes easier to drink.
- One type of sweetener may be used, or two or more types may be used in combination.
- the lower aliphatic alcohols mentioned above are not included in the sweeteners of the present invention.
- Sweeteners such as sucralose, acesulfame potassium (acesulfame K), aspartame, sucrose, glucose, maltose, erythritol, xylitol, maltitol, trehalose, stevia (rebaudioside, stevioside), thaumatin, saccharin, sodium saccharin, licorice , Lokan Guo, Neotame, Mabinlin, Brazein, Monellin, Glycyrrhizin, Alitame, Cyclo, Dulcin, Neohesperidin and the like.
- the sweetener is preferably at least one selected from the group consisting of sucralose, acesulfame potassium, aspartame, sucrose, glucose, maltose, erythritol, xylitol, maltitol, trehalose and stevia. Among them, sucralose and/or acesulfame potassium are more preferable as sweeteners.
- the sweetener concentration in the beverage is less than 20 g/100 mL of sucrose.
- concentration of the sweetener in the beverage is less than 20 g/100 mL in terms of sucrose, it is effective in reducing unpleasant irritation caused by 3HB and bad aftertaste caused by lower aliphatic alcohols.
- the sweetener concentration is preferably 0.1 g/100 mL or more, more preferably 1 g/100 mL or more, still more preferably 3 g/100 mL or more, and particularly preferably 5 g/100 mL or more in terms of sucrose.
- the concentration of the sweetener is preferably 15 g/100 mL or less, more preferably 14 g/100 mL or less in terms of sucrose.
- the sweetener concentration is preferably 0.1 g/100 mL or more and less than 20 g/100 mL in terms of sucrose, more preferably 1 to 15 g/100 mL, and even more preferably 3 to 15 g/100 mL. , 5 to 14 g/100 mL.
- the sweetener concentration is the total concentration when two or more sweeteners are used.
- the sucrose-equivalent concentration is obtained by converting the concentration of the sweetener in the beverage into the concentration of sucrose.
- the sucrose-equivalent concentration of the sweetener is calculated using the sweetness of the sweetener and the sweetness of sucrose.
- the sweetness is an index representing the sweetness of a beverage, with the sweetness of a beverage containing 1 g of sucrose in 100 g of the beverage being defined as "1".
- the concentration in terms of sucrose can be calculated by multiplying the concentration of sucralose by "sweetness of sucralose (600)/sweetness of sucrose (1)".
- the concentration in terms of sucrose can be obtained by multiplying the concentration of acesulfame potassium in the beverage by "sweetness of acesulfame potassium (200)/sweetness of sucrose (1)”.
- sweetener concentration in terms of sucrose can be determined in the same manner.
- concentration in terms of sucrose can be measured using a high performance liquid chromatograph (HPLC) or the like.
- the beverage of the present invention may contain, for example, various additives and the like in the same manner as ordinary beverages, as long as the effects of the present invention are not hindered.
- Additives include, for example, flavors, vitamins, pigments, antioxidants, acidulants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers and the like.
- Food ingredients such as fruit juices, coffee extracts, tea leaf extracts and milk ingredients may also be added depending on the purpose.
- the beverage of the present invention contains water.
- the beverages of the present invention are typically water-based liquid compositions.
- the beverage of the present invention may contain, for example, one or more metal ions.
- metal ions ions of metals such as Na, Ca, Mg and K are preferable.
- Metal ions may be incorporated in the form of salts.
- the beverages of the present invention may be, but are not limited to, soft drinks such as fruit drinks, tea drinks, coffee drinks, dairy drinks, functional drinks, energy drinks, and sports drinks.
- the form of the beverage is not particularly limited, but it can be a packaged beverage.
- known beverage containers eg, metal containers such as cans, bottles (eg, glass bottles), retort pouches, PET bottles, paper packs
- a PET bottle, a can or a glass bottle is preferable, and a PET bottle is more preferable.
- the beverage of the present invention may or may not be heat sterilized, but is preferably heat sterilized.
- the method is not particularly limited, and a known method can be used.
- the method for producing the beverage of the present invention is not particularly limited, and for example, it can be produced by appropriately blending the above-described components and adjusting the concentration of each component as necessary.
- the method of filling the beverage into the container is not particularly limited, and can be selected according to the container and the like.
- a hot pack filling method, an aseptic filling method, or the like can be employed.
- Filling conditions can be appropriately set according to the type of container and the like.
- a packaged beverage can be obtained by sealing the container after filling. Heat sterilization may be performed after the beverage is filled in the container.
- the present invention also includes the following method for improving the taste of a beverage containing 3-hydroxybutyric acid and a lower aliphatic alcohol.
- a method for improving the taste of a beverage containing 3-hydroxybutyric acid and a lower aliphatic alcohol A method for improving the taste of a beverage, comprising adjusting the concentration of a lower fatty alcohol in a beverage containing 3-hydroxybutyric acid and a lower fatty alcohol to 0.001 v/v% or more and less than 0.375 v/v%.
- setting the lower aliphatic alcohol to the above concentration is effective in improving the taste of the beverage.
- concentration of the lower aliphatic alcohol By adjusting the concentration of the lower aliphatic alcohol to the above range, it is possible to reduce the unpleasant sensation caused by 3-hydroxybutyric acid. Also, setting the concentration of the lower aliphatic alcohol to the above range is effective in suppressing the bad aftertaste caused by the lower aliphatic alcohol.
- concentrations of 3-hydroxybutyric acid and lower fatty alcohol in the beverage are the same as the preferred ranges of concentrations of 3-hydroxybutyric acid and lower fatty alcohol in the beverage of the present invention described above.
- concentration of the lower aliphatic alcohol can be adjusted, for example, by adding the alcohol to the beverage.
- the improvement of taste is preferably suppression of unpleasant irritation caused by 3-hydroxybutyric acid and bad aftertaste caused by lower aliphatic alcohol.
- the method for improving taste of the present invention can be used as a method for suppressing unpleasant irritation caused by 3-hydroxybutyric acid and bad aftertaste caused by lower aliphatic alcohols.
- a range represented by “1-2” means from 1 to 2 and includes 1 and 2.
- the upper limit and the lower limit may be any combination of ranges.
- R-hydroxybutyric acid D-3-hydroxybutyric acid
- 3HB R-hydroxybutyric acid
- the water used for preparing the beverages is commercially available mineral water. The raw materials used are described below.
- 3HB Osaka Gas Co., Ltd.
- Ethanol Nippon Alcohol Sales Co., Ltd.
- Acesulfame K Celanese Production Germany GmbH & Co.
- Propylene glycol manufactured by FUJIFILM Wako Pure Chemical Industries, Ltd.
- 3HB was mixed with water to prepare 3HB-containing beverages of samples 2 to 4 shown in Table 1 (3HB concentration: 0.3 to 3.0 g/100 mL). All of the obtained beverages had a colorless and transparent appearance.
- Sample 1 in Table 1 is the water (3HB-free water) used to prepare Samples 2-4.
- Evaluation criteria for sensory evaluation 1 point no unpleasant stimulation due to 3HB 2 points: slight unpleasant stimulation due to 3HB 3 points: unpleasant stimulation due to 3HB 4 points: unpleasant stimulation due to 3HB feel strongly
- Table 1 shows the evaluation results. In the sample containing 3HB, an unpleasant stimulating feeling due to 3HB was felt.
- Example 1 A 3HB-containing beverage (3HB concentration: 1.75 g/100 mL) was prepared as Control A by mixing 3HB with water. Beverages (Samples A1 to A10) shown in Table 2 were prepared by mixing 3HB and ethanol with water. All of the obtained beverages had a colorless and transparent appearance. Table 2 shows the concentrations of 3HB and ethanol in the samples.
- the obtained samples were subjected to sensory evaluation of flavor by three well-trained panelists.
- the flavor was evaluated from the viewpoint of unpleasant irritation caused by 3HB or flavor peculiar to ethanol after drinking the sample.
- the unpleasant sensation of irritation caused by 3HB in Control A was scored as 1 point, and the unpleasant sensation of irritation caused by 3HB in the sample to which 0.3 v/v% ethanol was added (Sample A5) was scored as 5 points.
- a score of 1 was given when either the unpleasant stimulating feeling due to 3HB or the flavor peculiar to ethanol remained, and a score of 2 was given when either the unpleasant stimulating feeling due to 3HB or the flavor peculiar to ethanol remained. .
- Table 2 shows the results.
- 0.001 v/v% or more of ethanol was added to a drink containing 3HB, the unpleasant stimulating feeling caused by 3HB was alleviated compared to control A (Samples A1 to A8).
- Sample A5 was the most reduced in unpleasant stimulating feeling due to 3HB.
- Samples A1 to A7 did not have an aftertaste peculiar to ethanol.
- the stimulating feeling of 3HB was alleviated, but the flavor of ethanol was felt in the aftertaste.
- Example 2 Beverages (samples B1 to B6) shown in Table 3 were prepared by mixing 3HB or 3HB and ethanol with water. All of the obtained beverages had a colorless and transparent appearance. Table 3 shows the concentrations of 3HB and ethanol in the samples. Since it was confirmed in Example 1 that the ethanol concentration of 0.3 v/v% does not give an aftertaste peculiar to ethanol, the flavor of ethanol was not evaluated in Example 2.
- the obtained samples were subjected to sensory evaluation of flavor by three well-trained panelists.
- the flavor was evaluated from the viewpoint of unpleasant irritation due to 3HB after drinking the sample.
- the unpleasant irritation caused by 3HB mainly the unpleasant irritation of the throat peculiar to 3HB
- 3 points for unpleasant irritation caused by 3HB in sample B1 (3HB concentration 1.0 g/100 mL)
- 2 points for unpleasant irritation caused by 3HB in sample B3 (3HB concentration 3.0 g/100 mL
- 3HB concentration of 3HB: 4.0 g/100 mL gave 1 point for unpleasant stimulation.
- Table 3 shows the results. Addition of ethanol to beverages containing 3HB (Samples B2, B4 and B6) alleviated the unpleasant sensation of throat irritation caused by 3HB compared to the case where ethanol was not added (Samples B1, B3 and B5). .
- Example 3> 3HB was mixed with water to prepare a 3HB-containing beverage (3HB concentration: 1.75 g/100 mL), which was designated as Control C.
- 3HB, ethanol, acesulfame K, and sucralose were mixed with water to prepare beverages (samples C1 to C8) shown in Table 4. All of the obtained beverages had a colorless and transparent appearance.
- Table 4 shows the concentration of each component in the sample.
- the obtained samples were subjected to sensory evaluation of flavor by three well-trained panelists.
- the flavor was evaluated from the viewpoint of unpleasant irritation caused by 3HB or flavor peculiar to ethanol after drinking the sample. Specifically, on a scale of 1 to 5 on the following criteria, in increments of 0.5 points (9 levels), unpleasant irritation due to 3HB (mainly unpleasant irritation to the throat peculiar to 3HB), or ethanol-specific was evaluated for flavor, and then the average of the panelists' ratings was determined.
- 1 point was given for the stimulating feeling caused by 3HB in Control C
- 5 points was given for the unpleasant stimulating feeling caused by 3HB in the beverage containing 0.3 v/v% ethanol (Sample C7).
- a score of 1 was given when either the unpleasant stimulating feeling due to 3HB or the flavor peculiar to ethanol remained, and a score of 2 was given when either the unpleasant stimulating feeling due to 3HB or the flavor peculiar to ethanol remained. .
- Table 4 shows the results. Using a sweetener in addition to ethanol further reduced the irritant sensation caused by 3HB. In addition, the bad aftertaste caused by ethanol was further improved. Samples C4-C8 did not have an aftertaste attributed to ethanol.
- Example 4 3HB was mixed with water to prepare a 3HB-containing beverage (3HB concentration: 1.75 g/100 mL), which was designated as Control D.
- Beverages shown in Table 5 (Samples D1 to D5) were prepared by mixing 3HB and propylene glycol with water. All of the obtained beverages had a colorless and transparent appearance.
- Table 5 shows the concentrations of 3HB and propylene glycol in the samples.
- the obtained samples were subjected to sensory evaluation of flavor by three well-trained panelists.
- the flavor was evaluated mainly from the viewpoint of unpleasant stimulating feeling due to 3HB or flavor peculiar to propylene glycol after drinking the sample.
- the unpleasant sensation of irritation caused by 3HB mainly the unpleasant sensation of irritation to the throat peculiar to 3HB
- the flavor peculiar to propylene glycol was evaluated.
- 1 point was assigned to the unpleasant sensation of irritation caused by 3HB in Control D
- 4 points was assigned to the unpleasant sensation of irritation caused by 3HB in the beverage containing 0.3 v/v% propylene glycol (Sample D5).
- 1 point was assigned to the unpleasant sensation of irritation caused by 3HB in Control D
- 4 points was assigned to the unpleasant sensation of irritation caused by 3HB in the beverage containing 0.3 v/v% propylene glycol (Sample D5).
- 1 point if either the unpleasant stimulating feeling due to 3HB or the flavor peculiar to propylene glycol remains largely, 1 point, and if either the unpleasant stimulating feeling due to
- Table 5 shows the results. Samples D1 to D5 did not have the characteristic flavor of propylene glycol.
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Abstract
The purpose of the present invention is to provide: a beverage which contains 3-hydroxybutyric acid and a lower aliphatic alcohol and is reduced in an unpleasant feeling of stimulation associated with 3-hydroxybutyric acid and an unpleasant aftertaste associated with the lower aliphatic alcohol; and a method for improving the taste of a beverage containing 3-hydroxybutyric acid and a lower aliphatic alcohol. The present invention relates to a beverage containing 3-hydroxybutyric acid and a lower aliphatic alcohol, in which the concentration of the lower aliphatic alcohol is 0.001 v/v% or more and less than 0.375 v/v%.
Description
本発明は、３ヒドロキシ酪酸及び低級脂肪族アルコールを含有する飲料に関する。また、本発明は、３ヒドロキシ酪酸及び低級脂肪族アルコールを含有する飲料の呈味改善方法等に関する。
The present invention relates to beverages containing 3-hydroxybutyric acid and lower fatty alcohols. The present invention also relates to a method for improving the taste of a beverage containing 3-hydroxybutyric acid and a lower aliphatic alcohol.
Ｒ－３ヒドロキシ酪酸は、短鎖脂肪酸の一種であり、糖質制限時、激しい運動時などの体内のブドウ糖が枯渇する状態となったときに、エネルギー源として産生される。Ｒ－３ヒドロキシ酪酸は、エネルギー源としての作用以外に、様々な生理機能があることが報告されている。特許文献１には、有効成分としてＲ－３ヒドロキシ酪酸を含有する、コラゲナーゼＭＭＰ１及び３の産生抑制剤が記載されている。特許文献２には、有効成分としてＲ－３ヒドロキシ酪酸を含有する、トロポエラスチン発現促進剤が記載されている。
R-3 hydroxybutyric acid is a type of short-chain fatty acid, and is produced as an energy source when glucose in the body is depleted, such as during carbohydrate restriction or vigorous exercise. It has been reported that R-3 hydroxybutyric acid has various physiological functions in addition to acting as an energy source. Patent Document 1 describes a collagenase MMP1 and MMP3 production inhibitor containing R-3 hydroxybutyric acid as an active ingredient. Patent Document 2 describes a tropoelastin expression promoter containing R-3 hydroxybutyric acid as an active ingredient.
３ヒドロキシ酪酸は、上記のように有用な生理作用を有する。このため、例えば、飲料に３ヒドロキシ酪酸を配合することで、健康の維持、増進に資する機能性飲料等の飲料の開発が可能となる。しかしながら、本発明者らが、３ヒドロキシ酪酸を配合した飲料について検討を行ったところ、３ヒドロキシ酪酸を含有する飲料は、飲用時に３ヒドロキシ酪酸に起因する嫌な刺激感（不快な刺激感）が感じられる場合があることが分かった。具体的には、３ヒドロキシ酪酸に起因するのど及び／又は口腔内に残る強い刺激感や、不快な臭いが嫌な刺激感として感じられた。そこで、３ヒドロキシ酪酸に起因する上記の刺激感を低減するために検討を行ったところ、飲料に低級脂肪族アルコールを含有させると、当該刺激感を低減（緩和）できることが分かった。一方で、飲料に低級脂肪族アルコールを含有させると、低級脂肪族アルコール特有の風味が後味に残り、後味の悪さが問題となる場合があることが分かった。
3-Hydroxybutyric acid has useful physiological actions as described above. Therefore, for example, by adding 3-hydroxybutyric acid to a drink, it becomes possible to develop a drink such as a functional drink that contributes to the maintenance and promotion of health. However, when the present inventors examined beverages containing 3-hydroxybutyric acid, it was found that beverages containing 3-hydroxybutyric acid caused unpleasant irritation (unpleasant irritation) due to 3-hydroxybutyric acid when drunk. I know you can feel it. Specifically, the strong irritation that remains in the throat and/or oral cavity due to 3-hydroxybutyric acid, and the unpleasant odor were felt as unpleasant irritation. Therefore, when a study was conducted to reduce the above-mentioned irritation caused by 3-hydroxybutyric acid, it was found that the irritation could be reduced (relieved) by adding a lower aliphatic alcohol to the beverage. On the other hand, it has been found that when a beverage contains a lower aliphatic alcohol, the flavor peculiar to the lower aliphatic alcohol remains in the aftertaste, causing a problem of bad aftertaste.
本発明は、３ヒドロキシ酪酸及び低級脂肪族アルコールを含有しながらも、３ヒドロキシ酪酸に起因する嫌な刺激感及び低級脂肪族アルコールに起因する後味の悪さが抑制された飲料を提供することを目的とする。また、本発明は、３ヒドロキシ酪酸及び低級脂肪族アルコールを含有する飲料の呈味改善方法を提供することを目的とする。
An object of the present invention is to provide a beverage containing 3-hydroxybutyric acid and a lower aliphatic alcohol while suppressing the unpleasant stimulating feeling caused by 3-hydroxybutyric acid and the bad aftertaste caused by the lower aliphatic alcohol. and Another object of the present invention is to provide a method for improving the taste of a beverage containing 3-hydroxybutyric acid and a lower aliphatic alcohol.
本発明者らは、上記課題を解決するために鋭意検討した結果、３ヒドロキシ酪酸及び低級脂肪族アルコールを含有する飲料中の低級脂肪族アルコール濃度を特定の範囲とすると、３ヒドロキシ酪酸に起因する飲用時の嫌な刺激感を低減することができると共に、低級脂肪族アルコールに起因する後味の悪さも抑制することができることを見出した。
The present inventors have made intensive studies to solve the above problems, and found that when the lower aliphatic alcohol concentration in a beverage containing 3-hydroxybutyric acid and lower aliphatic alcohol is set to a specific range, it is caused by 3-hydroxybutyric acid The present inventors have found that it is possible to reduce the unpleasant sensation of stimulation during drinking and to suppress the bad aftertaste caused by lower aliphatic alcohols.
本発明は、これに限定されるものではないが、以下の飲料及び飲料の呈味改善方法等に関する。
〔１〕３ヒドロキシ酪酸及び低級脂肪族アルコールを含有し、低級脂肪族アルコールの濃度が０．００１ｖ／ｖ％以上、０．３７５ｖ／ｖ％未満である、飲料。
〔２〕３ヒドロキシ酪酸の濃度が０．０１～４．０ｇ／１００ｍＬである、上記〔１〕に記載の飲料。
〔３〕さらに、甘味料を含有する、上記〔１〕又は〔２〕に記載の飲料。
〔４〕甘味料が、スクラロース、アセスルファムカリウム、アスパルテーム、ショ糖、グルコース、マルトース、エリスリトール、キシリトール、マルチトール、トレハロース及びステビアからなる群より選択される少なくとも１種である、上記〔３〕に記載の飲料。
〔５〕甘味料の濃度が、ショ糖換算で２０ｇ／１００ｍＬ未満である、上記〔３〕又は〔４〕に記載の飲料。
〔６〕低級脂肪族アルコールが、炭素数が２～５の脂肪族アルコールである、上記〔１〕～〔５〕のいずれかに記載の飲料。
〔７〕低級脂肪族アルコールが、エタノール、プロピレングリコール、１－プロパノール、２－プロパノール、１－ブタノール、２－ブタノール、１－ペンタノール、２－ペンタノール、３－ペンタノール及びエチレングリコールからなる群より選択される少なくとも１種である、上記〔１〕～〔６〕のいずれかに記載の飲料。
〔８〕３ヒドロキシ酪酸及び低級脂肪族アルコールを含有する飲料の呈味改善方法であって、３ヒドロキシ酪酸及び低級脂肪族アルコールを含有する飲料中の低級脂肪族アルコールの濃度を０．００１ｖ／ｖ％以上、０．３７５ｖ／ｖ％未満に調整することを含む、飲料の呈味改善方法。
〔９〕呈味改善が、３ヒドロキシ酪酸に起因する嫌な刺激感及び低級脂肪族アルコールに起因する後味の悪さの抑制である、上記〔８〕に記載の呈味改善方法。 The present invention, although not limited thereto, relates to the following beverages, methods for improving the taste of beverages, and the like.
[1] A beverage containing 3-hydroxybutyric acid and a lower aliphatic alcohol and having a lower aliphatic alcohol concentration of 0.001 v/v% or more and less than 0.375 v/v%.
[2] The beverage according to [1] above, wherein the concentration of 3-hydroxybutyric acid is 0.01 to 4.0 g/100 mL.
[3] The beverage according to [1] or [2] above, which further contains a sweetener.
[4] The above [3], wherein the sweetener is at least one selected from the group consisting of sucralose, acesulfame potassium, aspartame, sucrose, glucose, maltose, erythritol, xylitol, maltitol, trehalose and stevia. beverage.
[5] The beverage according to [3] or [4] above, wherein the concentration of the sweetener is less than 20 g/100 mL in terms of sucrose.
[6] The beverage according to any one of [1] to [5] above, wherein the lower aliphatic alcohol is an aliphatic alcohol having 2 to 5 carbon atoms.
[7] the group in which the lower aliphatic alcohol is ethanol, propylene glycol, 1-propanol, 2-propanol, 1-butanol, 2-butanol, 1-pentanol, 2-pentanol, 3-pentanol and ethylene glycol; The beverage according to any one of [1] to [6] above, which is at least one selected from the above.
[8] A method for improving the taste of a beverage containing 3-hydroxybutyric acid and a lower aliphatic alcohol, wherein the concentration of the lower aliphatic alcohol in the beverage containing 3-hydroxybutyric acid and a lower aliphatic alcohol is reduced to 0.001 v / v % or more and less than 0.375 v/v%, a method for improving the taste of a beverage.
[9] The method for improving taste according to [8] above, wherein the improvement in taste is suppression of unpleasant irritation caused by 3-hydroxybutyric acid and bad aftertaste caused by lower aliphatic alcohols.
〔１〕３ヒドロキシ酪酸及び低級脂肪族アルコールを含有し、低級脂肪族アルコールの濃度が０．００１ｖ／ｖ％以上、０．３７５ｖ／ｖ％未満である、飲料。
〔２〕３ヒドロキシ酪酸の濃度が０．０１～４．０ｇ／１００ｍＬである、上記〔１〕に記載の飲料。
〔３〕さらに、甘味料を含有する、上記〔１〕又は〔２〕に記載の飲料。
〔４〕甘味料が、スクラロース、アセスルファムカリウム、アスパルテーム、ショ糖、グルコース、マルトース、エリスリトール、キシリトール、マルチトール、トレハロース及びステビアからなる群より選択される少なくとも１種である、上記〔３〕に記載の飲料。
〔５〕甘味料の濃度が、ショ糖換算で２０ｇ／１００ｍＬ未満である、上記〔３〕又は〔４〕に記載の飲料。
〔６〕低級脂肪族アルコールが、炭素数が２～５の脂肪族アルコールである、上記〔１〕～〔５〕のいずれかに記載の飲料。
〔７〕低級脂肪族アルコールが、エタノール、プロピレングリコール、１－プロパノール、２－プロパノール、１－ブタノール、２－ブタノール、１－ペンタノール、２－ペンタノール、３－ペンタノール及びエチレングリコールからなる群より選択される少なくとも１種である、上記〔１〕～〔６〕のいずれかに記載の飲料。
〔８〕３ヒドロキシ酪酸及び低級脂肪族アルコールを含有する飲料の呈味改善方法であって、３ヒドロキシ酪酸及び低級脂肪族アルコールを含有する飲料中の低級脂肪族アルコールの濃度を０．００１ｖ／ｖ％以上、０．３７５ｖ／ｖ％未満に調整することを含む、飲料の呈味改善方法。
〔９〕呈味改善が、３ヒドロキシ酪酸に起因する嫌な刺激感及び低級脂肪族アルコールに起因する後味の悪さの抑制である、上記〔８〕に記載の呈味改善方法。 The present invention, although not limited thereto, relates to the following beverages, methods for improving the taste of beverages, and the like.
[1] A beverage containing 3-hydroxybutyric acid and a lower aliphatic alcohol and having a lower aliphatic alcohol concentration of 0.001 v/v% or more and less than 0.375 v/v%.
[2] The beverage according to [1] above, wherein the concentration of 3-hydroxybutyric acid is 0.01 to 4.0 g/100 mL.
[3] The beverage according to [1] or [2] above, which further contains a sweetener.
[4] The above [3], wherein the sweetener is at least one selected from the group consisting of sucralose, acesulfame potassium, aspartame, sucrose, glucose, maltose, erythritol, xylitol, maltitol, trehalose and stevia. beverage.
[5] The beverage according to [3] or [4] above, wherein the concentration of the sweetener is less than 20 g/100 mL in terms of sucrose.
[6] The beverage according to any one of [1] to [5] above, wherein the lower aliphatic alcohol is an aliphatic alcohol having 2 to 5 carbon atoms.
[7] the group in which the lower aliphatic alcohol is ethanol, propylene glycol, 1-propanol, 2-propanol, 1-butanol, 2-butanol, 1-pentanol, 2-pentanol, 3-pentanol and ethylene glycol; The beverage according to any one of [1] to [6] above, which is at least one selected from the above.
[8] A method for improving the taste of a beverage containing 3-hydroxybutyric acid and a lower aliphatic alcohol, wherein the concentration of the lower aliphatic alcohol in the beverage containing 3-hydroxybutyric acid and a lower aliphatic alcohol is reduced to 0.001 v / v % or more and less than 0.375 v/v%, a method for improving the taste of a beverage.
[9] The method for improving taste according to [8] above, wherein the improvement in taste is suppression of unpleasant irritation caused by 3-hydroxybutyric acid and bad aftertaste caused by lower aliphatic alcohols.
本発明によれば、３ヒドロキシ酪酸及び低級脂肪族アルコールを含有しながらも、３ヒドロキシ酪酸に起因する嫌な刺激感及び低級脂肪族アルコールに起因する後味の悪さが抑制された飲料を提供することができる。また、本発明によれば、３ヒドロキシ酪酸及び低級脂肪族アルコールを含有する飲料の呈味改善方法を提供することができる。
According to the present invention, there is provided a beverage containing 3-hydroxybutyric acid and a lower aliphatic alcohol while suppressing the unpleasant stimulating feeling caused by 3-hydroxybutyric acid and the bad aftertaste caused by the lower aliphatic alcohol. can be done. Moreover, according to the present invention, it is possible to provide a method for improving the taste of a beverage containing 3-hydroxybutyric acid and a lower aliphatic alcohol.
本発明の飲料は、３ヒドロキシ酪酸及び低級脂肪族アルコールを含有し、低級脂肪族アルコールの濃度が０．００１ｖ／ｖ％以上、０．３７５ｖ／ｖ％未満である。
３ヒドロキシ酪酸を含有する飲料において、低級脂肪族アルコールの濃度が上記の範囲であると、３ヒドロキシ酪酸に起因する嫌な刺激感が低減される。また、低級脂肪族アルコールの濃度が上記の範囲であると、３ヒドロキシ酪酸を含有する飲料に低級脂肪族アルコールに起因する風味が付与されにくい。このため、３ヒドロキシ酪酸に起因する嫌な刺激感及び低級脂肪族アルコールに起因する後味の悪さを抑制することができ、３ヒドロキシ酪酸及び低級脂肪族アルコールを含有する飲料の呈味を改善することができる。
本発明において、３ヒドロキシ酪酸に起因する嫌な刺激感の抑制は、３ヒドロキシ酪酸に起因するのど及び／又は口腔内に残る強い刺激感、並びに、不快な臭いのうちの少なくとも１つが抑制されればよい。 The beverage of the present invention contains 3-hydroxybutyric acid and a lower aliphatic alcohol, and the concentration of the lower aliphatic alcohol is 0.001 v/v% or more and less than 0.375 v/v%.
In a beverage containing 3-hydroxybutyric acid, when the concentration of the lower aliphatic alcohol is within the above range, the unpleasant stimulating feeling caused by 3-hydroxybutyric acid is reduced. Moreover, when the concentration of the lower aliphatic alcohol is within the above range, the flavor attributed to the lower aliphatic alcohol is less likely to be imparted to the beverage containing 3-hydroxybutyric acid. Therefore, it is possible to suppress the unpleasant sensation of irritation caused by 3-hydroxybutyric acid and the bad aftertaste caused by lower aliphatic alcohols, thereby improving the taste of beverages containing 3-hydroxybutyric acid and lower aliphatic alcohols. can be done.
In the present invention, suppression of unpleasant irritation caused by 3-hydroxybutyric acid is achieved by suppressing at least one of strong irritation remaining in the throat and/or oral cavity caused by 3-hydroxybutyric acid and unpleasant odor. Just do it.
３ヒドロキシ酪酸を含有する飲料において、低級脂肪族アルコールの濃度が上記の範囲であると、３ヒドロキシ酪酸に起因する嫌な刺激感が低減される。また、低級脂肪族アルコールの濃度が上記の範囲であると、３ヒドロキシ酪酸を含有する飲料に低級脂肪族アルコールに起因する風味が付与されにくい。このため、３ヒドロキシ酪酸に起因する嫌な刺激感及び低級脂肪族アルコールに起因する後味の悪さを抑制することができ、３ヒドロキシ酪酸及び低級脂肪族アルコールを含有する飲料の呈味を改善することができる。
本発明において、３ヒドロキシ酪酸に起因する嫌な刺激感の抑制は、３ヒドロキシ酪酸に起因するのど及び／又は口腔内に残る強い刺激感、並びに、不快な臭いのうちの少なくとも１つが抑制されればよい。 The beverage of the present invention contains 3-hydroxybutyric acid and a lower aliphatic alcohol, and the concentration of the lower aliphatic alcohol is 0.001 v/v% or more and less than 0.375 v/v%.
In a beverage containing 3-hydroxybutyric acid, when the concentration of the lower aliphatic alcohol is within the above range, the unpleasant stimulating feeling caused by 3-hydroxybutyric acid is reduced. Moreover, when the concentration of the lower aliphatic alcohol is within the above range, the flavor attributed to the lower aliphatic alcohol is less likely to be imparted to the beverage containing 3-hydroxybutyric acid. Therefore, it is possible to suppress the unpleasant sensation of irritation caused by 3-hydroxybutyric acid and the bad aftertaste caused by lower aliphatic alcohols, thereby improving the taste of beverages containing 3-hydroxybutyric acid and lower aliphatic alcohols. can be done.
In the present invention, suppression of unpleasant irritation caused by 3-hydroxybutyric acid is achieved by suppressing at least one of strong irritation remaining in the throat and/or oral cavity caused by 3-hydroxybutyric acid and unpleasant odor. Just do it.
３ヒドロキシ酪酸は、短鎖脂肪酸の一種であり、β－ヒドロキシ酪酸とも称される。本発明において、３ヒドロキシ酪酸は、Ｒ体（Ｒ－３ヒドロキシ酪酸）、Ｓ体（Ｓ－３ヒドロキシ酪酸）並びにＲ体及びＳ体の混合物のいずれであってもよい。３ヒドロキシ酪酸は、好ましくはＲ－３ヒドロキシ酪酸である。３ヒドロキシ酪酸の由来及び製造方法は特に制限されず、化学合成品でもよく、発酵法又は酵素法により製造されたものであってもよい。３ヒドロキシ酪酸は市販されており、市販品を使用することもできる。３ヒドロキシ酪酸は、３ヒドロキシ酪酸の塩を使用して飲料に配合してもよい。塩としては、飲食品に使用可能なものが好ましく、例えば、ナトリウム塩、カリウム塩、マグネシウム塩、カルシウム塩等の金属塩；アルギニン塩等の塩基性アミノ酸塩が好ましい。
3-Hydroxybutyric acid is a type of short-chain fatty acid and is also called β-hydroxybutyric acid. In the present invention, 3-hydroxybutyric acid may be R-isomer (R-3-hydroxybutyric acid), S-isomer (S-3-hydroxybutyric acid), or a mixture of R- and S-isomers. 3-hydroxybutyric acid is preferably R-3 hydroxybutyric acid. The origin and production method of 3-hydroxybutyric acid are not particularly limited, and it may be a chemically synthesized product or one produced by a fermentation method or an enzymatic method. 3-Hydroxybutyric acid is commercially available, and commercially available products can also be used. 3-Hydroxybutyric acid may be formulated into beverages using salts of 3-hydroxybutyric acid. Salts that can be used in foods and drinks are preferred, and examples thereof include metal salts such as sodium salts, potassium salts, magnesium salts and calcium salts; and basic amino acid salts such as arginine salts.
本発明の飲料は、３ヒドロキシ酪酸の濃度が０．０１～４．０ｇ／１００ｍＬであることが好ましい。３ヒドロキシ酪酸の濃度が上記範囲であると、上述した本発明の効果をより充分に発揮することができる。飲料中の３ヒドロキシ酪酸の濃度が０．０１ｇ／１００ｍＬ未満であると、３ヒドロキシ酪酸に起因する嫌な刺激感が少ない場合があり、当該刺激感を抑制するという本発明の効果が小さくなる場合がある。
飲料中の３ヒドロキシ酪酸の濃度は、より好ましくは０．１ｇ／１００ｍＬ以上、更に好ましくは０．５ｇ／１００ｍＬ以上、特に好ましくは１．０ｇ／１００ｍＬ以上であり、また、より好ましくは３．０ｇ／１００ｍＬ以下、更に好ましくは２．０ｇ／１００ｍＬ以下である。一態様において、飲料中の３ヒドロキシ酪酸の濃度は、より好ましくは０．１～３．０ｇ／１００ｍＬ、更に好ましくは０．５～２．０ｇ／１００ｍＬ、特に好ましくは１．０～２．０ｇ／１００ｍＬである。３ヒドロキシ酪酸の濃度は、高速液体クロマトグラフ（ＨＰＬＣ）（例えば、（株）島津製作所製ＬＣ－１０シリーズ）で測定することができる。測定条件等は、下記を採用することができる。
カラム：ＳＨＩＭ－ＰＡＣＫ ＳＣＲ－１０２Ｈ（８ｍｍＩ．Ｄ×３００ｍｍＬ）（（株）島津製作所製）
移動相：水、ｐ－トルエンスルホン酸、ＥＤＴＡ、Ｂｉｓ－Ｔｒｉｓの混合液
流量：０．８ｍＬ／ｍｉｎ
カラム温度：４０℃
検出：電気伝導度（Ｐｏｌａｒｉｔｙは＋に設定）
分析時間：３０分 The beverage of the present invention preferably has a 3-hydroxybutyric acid concentration of 0.01 to 4.0 g/100 mL. When the concentration of 3-hydroxybutyric acid is within the above range, the effects of the present invention described above can be exhibited more fully. When the concentration of 3-hydroxybutyric acid in the beverage is less than 0.01 g/100 mL, unpleasant irritation caused by 3-hydroxybutyric acid may be small, and the effect of the present invention of suppressing the irritation may be reduced. There is
The concentration of 3-hydroxybutyric acid in the beverage is more preferably 0.1 g/100 mL or more, still more preferably 0.5 g/100 mL or more, particularly preferably 1.0 g/100 mL or more, and more preferably 3.0 g. /100 mL or less, more preferably 2.0 g/100 mL or less. In one aspect, the concentration of 3-hydroxybutyric acid in the beverage is more preferably 0.1-3.0 g/100 mL, still more preferably 0.5-2.0 g/100 mL, and particularly preferably 1.0-2.0 g. /100 mL. The concentration of 3-hydroxybutyric acid can be measured with a high performance liquid chromatograph (HPLC) (for example, LC-10 series manufactured by Shimadzu Corporation). The following measurement conditions can be adopted.
Column: SHIM-PACK SCR-102H (8 mm ID × 300 mmL) (manufactured by Shimadzu Corporation)
Mobile phase: water, p-toluenesulfonic acid, EDTA, Bis-Tris mixture flow rate: 0.8 mL / min
Column temperature: 40°C
Detection: Conductivity (Polarity set to +)
Analysis time: 30 minutes
飲料中の３ヒドロキシ酪酸の濃度は、より好ましくは０．１ｇ／１００ｍＬ以上、更に好ましくは０．５ｇ／１００ｍＬ以上、特に好ましくは１．０ｇ／１００ｍＬ以上であり、また、より好ましくは３．０ｇ／１００ｍＬ以下、更に好ましくは２．０ｇ／１００ｍＬ以下である。一態様において、飲料中の３ヒドロキシ酪酸の濃度は、より好ましくは０．１～３．０ｇ／１００ｍＬ、更に好ましくは０．５～２．０ｇ／１００ｍＬ、特に好ましくは１．０～２．０ｇ／１００ｍＬである。３ヒドロキシ酪酸の濃度は、高速液体クロマトグラフ（ＨＰＬＣ）（例えば、（株）島津製作所製ＬＣ－１０シリーズ）で測定することができる。測定条件等は、下記を採用することができる。
カラム：ＳＨＩＭ－ＰＡＣＫ ＳＣＲ－１０２Ｈ（８ｍｍＩ．Ｄ×３００ｍｍＬ）（（株）島津製作所製）
移動相：水、ｐ－トルエンスルホン酸、ＥＤＴＡ、Ｂｉｓ－Ｔｒｉｓの混合液
流量：０．８ｍＬ／ｍｉｎ
カラム温度：４０℃
検出：電気伝導度（Ｐｏｌａｒｉｔｙは＋に設定）
分析時間：３０分 The beverage of the present invention preferably has a 3-hydroxybutyric acid concentration of 0.01 to 4.0 g/100 mL. When the concentration of 3-hydroxybutyric acid is within the above range, the effects of the present invention described above can be exhibited more fully. When the concentration of 3-hydroxybutyric acid in the beverage is less than 0.01 g/100 mL, unpleasant irritation caused by 3-hydroxybutyric acid may be small, and the effect of the present invention of suppressing the irritation may be reduced. There is
The concentration of 3-hydroxybutyric acid in the beverage is more preferably 0.1 g/100 mL or more, still more preferably 0.5 g/100 mL or more, particularly preferably 1.0 g/100 mL or more, and more preferably 3.0 g. /100 mL or less, more preferably 2.0 g/100 mL or less. In one aspect, the concentration of 3-hydroxybutyric acid in the beverage is more preferably 0.1-3.0 g/100 mL, still more preferably 0.5-2.0 g/100 mL, and particularly preferably 1.0-2.0 g. /100 mL. The concentration of 3-hydroxybutyric acid can be measured with a high performance liquid chromatograph (HPLC) (for example, LC-10 series manufactured by Shimadzu Corporation). The following measurement conditions can be adopted.
Column: SHIM-PACK SCR-102H (8 mm ID × 300 mmL) (manufactured by Shimadzu Corporation)
Mobile phase: water, p-toluenesulfonic acid, EDTA, Bis-Tris mixture flow rate: 0.8 mL / min
Column temperature: 40°C
Detection: Conductivity (Polarity set to +)
Analysis time: 30 minutes
本発明の飲料は、低級脂肪族アルコールを含有する。本発明において、低級脂肪族アルコールは、１～３価の低級脂肪族アルコールであり、好ましくは１価又は２価の低級脂肪族アルコールである。低級脂肪族アルコールは、１種を使用してもよく、２種以上を組合わせて使用してもよい。一態様において、低級脂肪族アルコールは、香料等の添加剤を用いて配合してもよい。
The beverage of the present invention contains a lower aliphatic alcohol. In the present invention, the lower aliphatic alcohol is a monovalent to trivalent lower aliphatic alcohol, preferably a monovalent or divalent lower aliphatic alcohol. Lower aliphatic alcohols may be used alone or in combination of two or more. In one aspect, the lower aliphatic alcohols may be blended with additives such as fragrances.
低級脂肪族アルコールとして、炭素数が２～５の脂肪族アルコールが好ましく、炭素数２～３の脂肪族アルコールがより好ましい。低級脂肪族アルコールとして、例えば、エタノール、プロピレングリコール、１－プロパノール、２－プロパノール、１－ブタノール、２－ブタノール、１－ペンタノール、２－ペンタノール、３－ペンタノール及びエチレングリコールからなる群より選択される少なくとも１種が好ましく、特に、本発明においてはエタノール及び／又はプロピレングリコールがより好ましい。
As lower aliphatic alcohols, aliphatic alcohols having 2 to 5 carbon atoms are preferred, and aliphatic alcohols having 2 to 3 carbon atoms are more preferred. As lower aliphatic alcohols, for example from the group consisting of ethanol, propylene glycol, 1-propanol, 2-propanol, 1-butanol, 2-butanol, 1-pentanol, 2-pentanol, 3-pentanol and ethylene glycol At least one selected is preferred, and ethanol and/or propylene glycol are particularly preferred in the present invention.
飲料中の低級脂肪族アルコールの濃度が０．００１ｖ／ｖ％以上であると、３ヒドロキシ酪酸に起因する嫌な刺激感を低減することができる。飲料中の低級脂肪族アルコールの濃度が０．３７５ｖ／ｖ％未満であると、低級脂肪族アルコール特有の風味が抑制される。このため低級脂肪族アルコールに起因する後味の悪さを抑制することができる。
飲料中の低級脂肪族アルコールの濃度は、０．０１ｖ／ｖ％以上が好ましく、０．０５ｖ／ｖ％以上がより好ましく、０．１ｖ／ｖ％以上が更に好ましい。３ヒドロキシ酪酸に起因する嫌な刺激感をより効果的に低減することができるためである。また、飲料中の低級脂肪族アルコールの濃度は、０．３５ｖ／ｖ％以下が好ましく、０．３２ｖ／ｖ％以下がより好ましく、０．３ｖ／ｖ％以下が更に好ましい。低級脂肪族アルコールに起因する後味の悪さがより低減されるためである。また、３ヒドロキシ酪酸に起因する嫌な刺激感もより効果的に低減することができる。一態様において、飲料中の低級脂肪族アルコールの濃度は、好ましくは０．００１～０．３５ｖ／ｖ％、より好ましくは０．０１～０．３２ｖ／ｖ％、更に好ましくは０．０１～０．３ｖ／ｖ％、更により好ましくは０．０５～０．３ｖ／ｖ％、特に好ましくは０．１～０．３ｖ／ｖ％である。また、一態様において、飲料中の低級脂肪族アルコールの濃度は、０．１～０．３５ｖ／ｖ％であることが好ましい。低級脂肪族アルコールの濃度は、低級脂肪族アルコールを２種以上含有する場合は、それらの合計濃度である。
低級脂肪族アルコールの濃度は、当業者に公知の方法で測定することができ、例えば高速液体クロマトグラフ（ＨＰＬＣ）法などにより測定することができる。 When the concentration of the lower aliphatic alcohol in the beverage is 0.001 v/v% or more, it is possible to reduce unpleasant stimulation caused by 3-hydroxybutyric acid. If the concentration of the lower aliphatic alcohol in the beverage is less than 0.375 v/v%, the flavor peculiar to the lower aliphatic alcohol is suppressed. Therefore, the bad aftertaste caused by the lower aliphatic alcohol can be suppressed.
The lower aliphatic alcohol concentration in the beverage is preferably 0.01 v/v% or higher, more preferably 0.05 v/v% or higher, and even more preferably 0.1 v/v% or higher. This is because it is possible to more effectively reduce unpleasant irritation caused by 3-hydroxybutyric acid. Moreover, the concentration of the lower aliphatic alcohol in the beverage is preferably 0.35 v/v% or less, more preferably 0.32 v/v% or less, and even more preferably 0.3 v/v% or less. This is because the bad aftertaste caused by the lower aliphatic alcohol is further reduced. In addition, unpleasant irritation caused by 3-hydroxybutyric acid can be reduced more effectively. In one aspect, the concentration of the lower fatty alcohol in the beverage is preferably 0.001-0.35 v/v%, more preferably 0.01-0.32 v/v%, more preferably 0.01-0 .3 v/v %, still more preferably 0.05 to 0.3 v/v %, particularly preferably 0.1 to 0.3 v/v %. Also, in one aspect, the concentration of the lower aliphatic alcohol in the beverage is preferably 0.1 to 0.35 v/v%. The concentration of the lower aliphatic alcohol is the total concentration thereof when two or more lower aliphatic alcohols are contained.
The concentration of the lower aliphatic alcohol can be measured by a method known to those skilled in the art, such as high performance liquid chromatography (HPLC).
飲料中の低級脂肪族アルコールの濃度は、０．０１ｖ／ｖ％以上が好ましく、０．０５ｖ／ｖ％以上がより好ましく、０．１ｖ／ｖ％以上が更に好ましい。３ヒドロキシ酪酸に起因する嫌な刺激感をより効果的に低減することができるためである。また、飲料中の低級脂肪族アルコールの濃度は、０．３５ｖ／ｖ％以下が好ましく、０．３２ｖ／ｖ％以下がより好ましく、０．３ｖ／ｖ％以下が更に好ましい。低級脂肪族アルコールに起因する後味の悪さがより低減されるためである。また、３ヒドロキシ酪酸に起因する嫌な刺激感もより効果的に低減することができる。一態様において、飲料中の低級脂肪族アルコールの濃度は、好ましくは０．００１～０．３５ｖ／ｖ％、より好ましくは０．０１～０．３２ｖ／ｖ％、更に好ましくは０．０１～０．３ｖ／ｖ％、更により好ましくは０．０５～０．３ｖ／ｖ％、特に好ましくは０．１～０．３ｖ／ｖ％である。また、一態様において、飲料中の低級脂肪族アルコールの濃度は、０．１～０．３５ｖ／ｖ％であることが好ましい。低級脂肪族アルコールの濃度は、低級脂肪族アルコールを２種以上含有する場合は、それらの合計濃度である。
低級脂肪族アルコールの濃度は、当業者に公知の方法で測定することができ、例えば高速液体クロマトグラフ（ＨＰＬＣ）法などにより測定することができる。 When the concentration of the lower aliphatic alcohol in the beverage is 0.001 v/v% or more, it is possible to reduce unpleasant stimulation caused by 3-hydroxybutyric acid. If the concentration of the lower aliphatic alcohol in the beverage is less than 0.375 v/v%, the flavor peculiar to the lower aliphatic alcohol is suppressed. Therefore, the bad aftertaste caused by the lower aliphatic alcohol can be suppressed.
The lower aliphatic alcohol concentration in the beverage is preferably 0.01 v/v% or higher, more preferably 0.05 v/v% or higher, and even more preferably 0.1 v/v% or higher. This is because it is possible to more effectively reduce unpleasant irritation caused by 3-hydroxybutyric acid. Moreover, the concentration of the lower aliphatic alcohol in the beverage is preferably 0.35 v/v% or less, more preferably 0.32 v/v% or less, and even more preferably 0.3 v/v% or less. This is because the bad aftertaste caused by the lower aliphatic alcohol is further reduced. In addition, unpleasant irritation caused by 3-hydroxybutyric acid can be reduced more effectively. In one aspect, the concentration of the lower fatty alcohol in the beverage is preferably 0.001-0.35 v/v%, more preferably 0.01-0.32 v/v%, more preferably 0.01-0 .3 v/v %, still more preferably 0.05 to 0.3 v/v %, particularly preferably 0.1 to 0.3 v/v %. Also, in one aspect, the concentration of the lower aliphatic alcohol in the beverage is preferably 0.1 to 0.35 v/v%. The concentration of the lower aliphatic alcohol is the total concentration thereof when two or more lower aliphatic alcohols are contained.
The concentration of the lower aliphatic alcohol can be measured by a method known to those skilled in the art, such as high performance liquid chromatography (HPLC).
本発明の飲料は、甘味料を含有することが好ましい。飲料が甘味料を含有すると、３ヒドロキシ酪酸に起因する嫌な刺激感及び／又は低級脂肪族アルコールに起因する後味の悪さをより効果的に抑制することができる。このため、飲料がより飲みやすいものとなる。甘味料は、１種を使用してもよく、２種以上を組合わせて使用してもよい。上記の低級脂肪族アルコールは、本発明における甘味料に含まれない。
The beverage of the present invention preferably contains a sweetener. When the beverage contains a sweetener, it is possible to more effectively suppress the unpleasant sensation of irritation caused by 3-hydroxybutyric acid and/or the bad aftertaste caused by lower aliphatic alcohols. Therefore, the beverage becomes easier to drink. One type of sweetener may be used, or two or more types may be used in combination. The lower aliphatic alcohols mentioned above are not included in the sweeteners of the present invention.
甘味料として、例えば、スクラロース、アセスルファムカリウム（アセスルファムＫ）、アスパルテーム、ショ糖、グルコース、マルトース、エリスリトール、キシリトール、マルチトール、トレハロース、ステビア（レバウディオサイド、ステビオサイド）、ソーマチン、サッカリン、サッカリンナトリウム、甘草、羅漢果、ネオテーム、マビンリン、ブラゼイン、モネリン、グリチルリチン、アリテーム、チクロ、ズルチン、ネオヘスペリジン等が挙げられる。甘味料は、スクラロース、アセスルファムカリウム、アスパルテーム、ショ糖、グルコース、マルトース、エリスリトール、キシリトール、マルチトール、トレハロース及びステビアからなる群より選択される少なくとも１種であることが好ましい。中でも、甘味料として、スクラロース及び／又はアセスルファムカリウムがより好ましい。
Sweeteners such as sucralose, acesulfame potassium (acesulfame K), aspartame, sucrose, glucose, maltose, erythritol, xylitol, maltitol, trehalose, stevia (rebaudioside, stevioside), thaumatin, saccharin, sodium saccharin, licorice , Lokan Guo, Neotame, Mabinlin, Brazein, Monellin, Glycyrrhizin, Alitame, Cyclo, Dulcin, Neohesperidin and the like. The sweetener is preferably at least one selected from the group consisting of sucralose, acesulfame potassium, aspartame, sucrose, glucose, maltose, erythritol, xylitol, maltitol, trehalose and stevia. Among them, sucralose and/or acesulfame potassium are more preferable as sweeteners.
飲料中の甘味料の濃度は、ショ糖換算で２０ｇ／１００ｍＬ未満であることが好ましい。飲料中の甘味料の濃度がショ糖換算で２０ｇ／１００ｍＬ未満であると、３ＨＢに起因する嫌な刺激感及び低級脂肪族アルコールに起因する後味の悪さの低減に効果的である。甘味料の濃度は、ショ糖換算で０．１ｇ／１００ｍＬ以上が好ましく、１ｇ／１００ｍＬ以上がより好ましく、３ｇ／１００ｍＬ以上が更に好ましく、５ｇ／１００ｍＬ以上が特に好ましい。また、甘味料の濃度は、ショ糖換算で１５ｇ／１００ｍＬ以下が好ましく、１４ｇ／１００ｍＬ以下がより好ましい。甘味料の濃度は、ショ糖換算で０．１ｇ／１００ｍＬ以上、２０ｇ／１００ｍＬ未満であることが好ましく、１～１５ｇ／１００ｍＬであることがより好ましく、３～１５ｇ／１００ｍＬであることが更に好ましく、５～１４ｇ／１００ｍＬであることが特に好ましい。甘味料の濃度は、甘味料を２種以上含有する場合は、それらの合計濃度である。
ショ糖換算の濃度とは、飲料中における甘味料の濃度をショ糖の濃度に換算したものである。甘味料のショ糖換算の濃度は、当該甘味料の甘味度及びショ糖の甘味度を用いて計算する。甘味度は、飲料１００ｇ中にショ糖１ｇを含有する飲料の甘さを「１」とした、飲料の甘味を表す指標である。例えば、スクラロースの場合は、ショ糖換算の濃度は、スクラロースの濃度に対して、「スクラロースの甘味度（６００）／ショ糖の甘味度（１）」を乗じて計算することができる。アセスルファムカリウムの場合は、ショ糖換算の濃度は、飲料中のアセスルファムカリウムの濃度に対して、「アセスルファムカリウムの甘味度（２００）／ショ糖の甘味度（１）」を乗じて求めることができる。アスパルテーム（甘味度１００）、グルコース（甘味度０．６）、マルトース（甘味度０．４）、エリスリトール（甘味度０．８）、キシリトール（甘味度０．６）、マルチトール（甘味度０．８）、トレハロース（甘味度０．４）、ステビア（甘味度１００）等の甘味料についても、同様の方法でショ糖換算の濃度を求めることができる。飲料中の甘味料の濃度は、高速液体クロマトグラフ（ＨＰＬＣ）などを用いて測定することができる。 Preferably, the sweetener concentration in the beverage is less than 20 g/100 mL of sucrose. When the concentration of the sweetener in the beverage is less than 20 g/100 mL in terms of sucrose, it is effective in reducing unpleasant irritation caused by 3HB and bad aftertaste caused by lower aliphatic alcohols. The sweetener concentration is preferably 0.1 g/100 mL or more, more preferably 1 g/100 mL or more, still more preferably 3 g/100 mL or more, and particularly preferably 5 g/100 mL or more in terms of sucrose. Also, the concentration of the sweetener is preferably 15 g/100 mL or less, more preferably 14 g/100 mL or less in terms of sucrose. The sweetener concentration is preferably 0.1 g/100 mL or more and less than 20 g/100 mL in terms of sucrose, more preferably 1 to 15 g/100 mL, and even more preferably 3 to 15 g/100 mL. , 5 to 14 g/100 mL. The sweetener concentration is the total concentration when two or more sweeteners are used.
The sucrose-equivalent concentration is obtained by converting the concentration of the sweetener in the beverage into the concentration of sucrose. The sucrose-equivalent concentration of the sweetener is calculated using the sweetness of the sweetener and the sweetness of sucrose. The sweetness is an index representing the sweetness of a beverage, with the sweetness of a beverage containing 1 g of sucrose in 100 g of the beverage being defined as "1". For example, in the case of sucralose, the concentration in terms of sucrose can be calculated by multiplying the concentration of sucralose by "sweetness of sucralose (600)/sweetness of sucrose (1)". In the case of acesulfame potassium, the concentration in terms of sucrose can be obtained by multiplying the concentration of acesulfame potassium in the beverage by "sweetness of acesulfame potassium (200)/sweetness of sucrose (1)". . Aspartame (sweetness 100), glucose (sweetness 0.6), maltose (sweetness 0.4), erythritol (sweetness 0.8), xylitol (sweetness 0.6), maltitol (sweetness 0.6) 8) For sweeteners such as trehalose (sweetness 0.4) and stevia (sweetness 100), the concentration in terms of sucrose can be determined in the same manner. The sweetener concentration in the beverage can be measured using a high performance liquid chromatograph (HPLC) or the like.
ショ糖換算の濃度とは、飲料中における甘味料の濃度をショ糖の濃度に換算したものである。甘味料のショ糖換算の濃度は、当該甘味料の甘味度及びショ糖の甘味度を用いて計算する。甘味度は、飲料１００ｇ中にショ糖１ｇを含有する飲料の甘さを「１」とした、飲料の甘味を表す指標である。例えば、スクラロースの場合は、ショ糖換算の濃度は、スクラロースの濃度に対して、「スクラロースの甘味度（６００）／ショ糖の甘味度（１）」を乗じて計算することができる。アセスルファムカリウムの場合は、ショ糖換算の濃度は、飲料中のアセスルファムカリウムの濃度に対して、「アセスルファムカリウムの甘味度（２００）／ショ糖の甘味度（１）」を乗じて求めることができる。アスパルテーム（甘味度１００）、グルコース（甘味度０．６）、マルトース（甘味度０．４）、エリスリトール（甘味度０．８）、キシリトール（甘味度０．６）、マルチトール（甘味度０．８）、トレハロース（甘味度０．４）、ステビア（甘味度１００）等の甘味料についても、同様の方法でショ糖換算の濃度を求めることができる。飲料中の甘味料の濃度は、高速液体クロマトグラフ（ＨＰＬＣ）などを用いて測定することができる。 Preferably, the sweetener concentration in the beverage is less than 20 g/100 mL of sucrose. When the concentration of the sweetener in the beverage is less than 20 g/100 mL in terms of sucrose, it is effective in reducing unpleasant irritation caused by 3HB and bad aftertaste caused by lower aliphatic alcohols. The sweetener concentration is preferably 0.1 g/100 mL or more, more preferably 1 g/100 mL or more, still more preferably 3 g/100 mL or more, and particularly preferably 5 g/100 mL or more in terms of sucrose. Also, the concentration of the sweetener is preferably 15 g/100 mL or less, more preferably 14 g/100 mL or less in terms of sucrose. The sweetener concentration is preferably 0.1 g/100 mL or more and less than 20 g/100 mL in terms of sucrose, more preferably 1 to 15 g/100 mL, and even more preferably 3 to 15 g/100 mL. , 5 to 14 g/100 mL. The sweetener concentration is the total concentration when two or more sweeteners are used.
The sucrose-equivalent concentration is obtained by converting the concentration of the sweetener in the beverage into the concentration of sucrose. The sucrose-equivalent concentration of the sweetener is calculated using the sweetness of the sweetener and the sweetness of sucrose. The sweetness is an index representing the sweetness of a beverage, with the sweetness of a beverage containing 1 g of sucrose in 100 g of the beverage being defined as "1". For example, in the case of sucralose, the concentration in terms of sucrose can be calculated by multiplying the concentration of sucralose by "sweetness of sucralose (600)/sweetness of sucrose (1)". In the case of acesulfame potassium, the concentration in terms of sucrose can be obtained by multiplying the concentration of acesulfame potassium in the beverage by "sweetness of acesulfame potassium (200)/sweetness of sucrose (1)". . Aspartame (sweetness 100), glucose (sweetness 0.6), maltose (sweetness 0.4), erythritol (sweetness 0.8), xylitol (sweetness 0.6), maltitol (sweetness 0.6) 8) For sweeteners such as trehalose (sweetness 0.4) and stevia (sweetness 100), the concentration in terms of sucrose can be determined in the same manner. The sweetener concentration in the beverage can be measured using a high performance liquid chromatograph (HPLC) or the like.
本発明の飲料には、本発明の効果を妨げない限り、例えば、通常の飲料と同様に、各種添加剤等を配合してもよい。添加剤として、例えば、香料、ビタミン、色素類、酸化防止剤、酸味料、乳化剤、保存料、調味料、エキス類、ｐＨ調整剤、品質安定剤等が挙げられる。また、目的に応じて、果汁、コーヒー抽出物、茶葉抽出物、乳成分等の食品成分を添加してもよい。本発明の飲料は、水を含む。本発明の飲料は、通常、水をベースとする液体の組成物である。
The beverage of the present invention may contain, for example, various additives and the like in the same manner as ordinary beverages, as long as the effects of the present invention are not hindered. Additives include, for example, flavors, vitamins, pigments, antioxidants, acidulants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers and the like. Food ingredients such as fruit juices, coffee extracts, tea leaf extracts and milk ingredients may also be added depending on the purpose. The beverage of the present invention contains water. The beverages of the present invention are typically water-based liquid compositions.
本発明の飲料は、例えば、金属イオンを１種又は２種以上含有してもよい。金属イオンとして、例えば、Ｎａ、Ｃａ、Ｍｇ、Ｋ等の金属のイオンが好ましい。金属イオンは、塩の形態で配合されてもよい。
The beverage of the present invention may contain, for example, one or more metal ions. As metal ions, ions of metals such as Na, Ca, Mg and K are preferable. Metal ions may be incorporated in the form of salts.
本発明の飲料は、例えば、果実飲料、茶飲料、コーヒー飲料、乳性飲料、機能性飲料、エナジードリンク、スポーツドリンク等の清涼飲料水であってよいが、これらに限定されない。
The beverages of the present invention may be, but are not limited to, soft drinks such as fruit drinks, tea drinks, coffee drinks, dairy drinks, functional drinks, energy drinks, and sports drinks.
本発明において、飲料の形態は特に限定されないが、容器詰飲料とすることができる。容器には、公知の飲料容器（例えば、缶などの金属容器、瓶（例えば、ガラス瓶）、レトルトパウチ、ペットボトル、紙パック）を用いることができる。中でも、ペットボトル、缶又はガラス瓶が好ましく、ペットボトルがより好ましい。
In the present invention, the form of the beverage is not particularly limited, but it can be a packaged beverage. As the container, known beverage containers (eg, metal containers such as cans, bottles (eg, glass bottles), retort pouches, PET bottles, paper packs) can be used. Among them, a PET bottle, a can or a glass bottle is preferable, and a PET bottle is more preferable.
本発明の飲料は、加熱殺菌処理されていても、加熱殺菌処理されていなくてもよいが、加熱殺菌処理されていることが好ましい。本発明の飲料を加熱殺菌処理する場合、その方法は特に限定されず、公知の方法を用いることができる。
The beverage of the present invention may or may not be heat sterilized, but is preferably heat sterilized. When heat sterilizing the beverage of the present invention, the method is not particularly limited, and a known method can be used.
本発明の飲料の製造方法は特に限定されず、例えば、上述した成分を適宜配合し、必要に応じて各成分の濃度を調整することにより製造することができる。
容器詰飲料とする場合、飲料を容器に充填する方法は特に限定されず、容器等に応じて選択することができる。例えば、ホットパック充填法、無菌充填法などを採用することができる。充填の条件は、容器の種類等に応じて適宜設定することができる。充填後に容器を密封することで、容器詰飲料を得ることができる。飲料を容器に充填した後に加熱殺菌を行ってもよい。 The method for producing the beverage of the present invention is not particularly limited, and for example, it can be produced by appropriately blending the above-described components and adjusting the concentration of each component as necessary.
In the case of a packaged beverage, the method of filling the beverage into the container is not particularly limited, and can be selected according to the container and the like. For example, a hot pack filling method, an aseptic filling method, or the like can be employed. Filling conditions can be appropriately set according to the type of container and the like. A packaged beverage can be obtained by sealing the container after filling. Heat sterilization may be performed after the beverage is filled in the container.
容器詰飲料とする場合、飲料を容器に充填する方法は特に限定されず、容器等に応じて選択することができる。例えば、ホットパック充填法、無菌充填法などを採用することができる。充填の条件は、容器の種類等に応じて適宜設定することができる。充填後に容器を密封することで、容器詰飲料を得ることができる。飲料を容器に充填した後に加熱殺菌を行ってもよい。 The method for producing the beverage of the present invention is not particularly limited, and for example, it can be produced by appropriately blending the above-described components and adjusting the concentration of each component as necessary.
In the case of a packaged beverage, the method of filling the beverage into the container is not particularly limited, and can be selected according to the container and the like. For example, a hot pack filling method, an aseptic filling method, or the like can be employed. Filling conditions can be appropriately set according to the type of container and the like. A packaged beverage can be obtained by sealing the container after filling. Heat sterilization may be performed after the beverage is filled in the container.
本発明は、下記の３ヒドロキシ酪酸及び低級脂肪族アルコールを含有する飲料の呈味改善方法も包含する。
３ヒドロキシ酪酸及び低級脂肪族アルコールを含有する飲料の呈味改善方法であって、
３ヒドロキシ酪酸及び低級脂肪族アルコールを含有する飲料中の低級脂肪族アルコールの濃度を０．００１ｖ／ｖ％以上、０．３７５ｖ／ｖ％未満に調整することを含む、飲料の呈味改善方法。
３ヒドロキシ酪酸及び低級脂肪族アルコールを含有する飲料において、低級脂肪族アルコールを上記の濃度とすることは、当該飲料の呈味改善に有効である。低級脂肪族アルコールを上記の濃度とすることによって、３ヒドロキシ酪酸に起因する嫌な刺激感を低減することができる。また、低級脂肪族アルコールを上記の濃度とすることは、低級脂肪族アルコールに起因する後味の悪さの抑制に有効である。飲料中の３ヒドロキシ酪酸及び低級脂肪族アルコールの濃度の好ましい範囲は、上述した本発明の飲料における３ヒドロキシ酪酸及び低級脂肪族アルコールの濃度の好ましい範囲と同じである。低級脂肪族アルコールの濃度の調整は、例えば、当該アルコールを飲料に添加することによって行うことができる。 The present invention also includes the following method for improving the taste of a beverage containing 3-hydroxybutyric acid and a lower aliphatic alcohol.
A method for improving the taste of a beverage containing 3-hydroxybutyric acid and a lower aliphatic alcohol,
A method for improving the taste of a beverage, comprising adjusting the concentration of a lower fatty alcohol in a beverage containing 3-hydroxybutyric acid and a lower fatty alcohol to 0.001 v/v% or more and less than 0.375 v/v%.
In a beverage containing 3-hydroxybutyric acid and a lower aliphatic alcohol, setting the lower aliphatic alcohol to the above concentration is effective in improving the taste of the beverage. By adjusting the concentration of the lower aliphatic alcohol to the above range, it is possible to reduce the unpleasant sensation caused by 3-hydroxybutyric acid. Also, setting the concentration of the lower aliphatic alcohol to the above range is effective in suppressing the bad aftertaste caused by the lower aliphatic alcohol. The preferred ranges of concentrations of 3-hydroxybutyric acid and lower fatty alcohol in the beverage are the same as the preferred ranges of concentrations of 3-hydroxybutyric acid and lower fatty alcohol in the beverage of the present invention described above. The concentration of the lower aliphatic alcohol can be adjusted, for example, by adding the alcohol to the beverage.
３ヒドロキシ酪酸及び低級脂肪族アルコールを含有する飲料の呈味改善方法であって、
３ヒドロキシ酪酸及び低級脂肪族アルコールを含有する飲料中の低級脂肪族アルコールの濃度を０．００１ｖ／ｖ％以上、０．３７５ｖ／ｖ％未満に調整することを含む、飲料の呈味改善方法。
３ヒドロキシ酪酸及び低級脂肪族アルコールを含有する飲料において、低級脂肪族アルコールを上記の濃度とすることは、当該飲料の呈味改善に有効である。低級脂肪族アルコールを上記の濃度とすることによって、３ヒドロキシ酪酸に起因する嫌な刺激感を低減することができる。また、低級脂肪族アルコールを上記の濃度とすることは、低級脂肪族アルコールに起因する後味の悪さの抑制に有効である。飲料中の３ヒドロキシ酪酸及び低級脂肪族アルコールの濃度の好ましい範囲は、上述した本発明の飲料における３ヒドロキシ酪酸及び低級脂肪族アルコールの濃度の好ましい範囲と同じである。低級脂肪族アルコールの濃度の調整は、例えば、当該アルコールを飲料に添加することによって行うことができる。 The present invention also includes the following method for improving the taste of a beverage containing 3-hydroxybutyric acid and a lower aliphatic alcohol.
A method for improving the taste of a beverage containing 3-hydroxybutyric acid and a lower aliphatic alcohol,
A method for improving the taste of a beverage, comprising adjusting the concentration of a lower fatty alcohol in a beverage containing 3-hydroxybutyric acid and a lower fatty alcohol to 0.001 v/v% or more and less than 0.375 v/v%.
In a beverage containing 3-hydroxybutyric acid and a lower aliphatic alcohol, setting the lower aliphatic alcohol to the above concentration is effective in improving the taste of the beverage. By adjusting the concentration of the lower aliphatic alcohol to the above range, it is possible to reduce the unpleasant sensation caused by 3-hydroxybutyric acid. Also, setting the concentration of the lower aliphatic alcohol to the above range is effective in suppressing the bad aftertaste caused by the lower aliphatic alcohol. The preferred ranges of concentrations of 3-hydroxybutyric acid and lower fatty alcohol in the beverage are the same as the preferred ranges of concentrations of 3-hydroxybutyric acid and lower fatty alcohol in the beverage of the present invention described above. The concentration of the lower aliphatic alcohol can be adjusted, for example, by adding the alcohol to the beverage.
上記方法において、呈味改善は、３ヒドロキシ酪酸に起因する嫌な刺激感及び低級脂肪族アルコールに起因する後味の悪さの抑制であることが好ましい。本発明の呈味改善方法は、３ヒドロキシ酪酸に起因する嫌な刺激感及び低級脂肪族アルコールに起因する後味の悪さの抑制のための方法として使用することができる。
In the above method, the improvement of taste is preferably suppression of unpleasant irritation caused by 3-hydroxybutyric acid and bad aftertaste caused by lower aliphatic alcohol. The method for improving taste of the present invention can be used as a method for suppressing unpleasant irritation caused by 3-hydroxybutyric acid and bad aftertaste caused by lower aliphatic alcohols.
本明細書において下限値と上限値によって表されている数値範囲、即ち「下限値～上限値」は、それら下限値及び上限値を含む。例えば、「１～２」により表される範囲は、１以上２以下を意味し、１及び２を含む。本明細書において、上限及び下限は、いずれの組み合わせによる範囲としてもよい。
Numerical ranges represented by lower and upper limits herein, ie, "lower and upper limits", include these lower and upper limits. For example, a range represented by "1-2" means from 1 to 2 and includes 1 and 2. In this specification, the upper limit and the lower limit may be any combination of ranges.
以下、本発明をより具体的に説明する実施例を示す。なお、本発明はこれらの実施例のみに限定されるものではない。
EXAMPLES Examples are given below to more specifically describe the present invention. In addition, the present invention is not limited only to these examples.
実施例では、３ヒドロキシ酪酸として、Ｒ－ヒドロキシ酪酸（Ｄ－３ヒドロキシ酪酸）（以下、３ＨＢと記載する）を用いた。飲料の調製に使用した水は、市販のミネラルウォーターである。使用した原料を以下に記載する。
３ＨＢ：大阪ガス株式会社製
エタノール：日本アルコール販売株式会社製
アセスルファムＫ：Ｃｅｌａｎｅｓｅ Ｐｒｏｄｕｃｔｉｏｎ Ｇｅｒｍａｎｙ ＧｍｂＨ ＆ Ｃｏ． ＫＧ製
スクラロース：ＴＡＴＥ＆ＬＹＬＥ Ｓｕｃｒａｌｏｓｅ ＬＬＣ社製
プロピレングリコール：富士フイルム和光純薬株式会社製 In the examples, R-hydroxybutyric acid (D-3-hydroxybutyric acid) (hereinafter referred to as 3HB) was used as 3-hydroxybutyric acid. The water used for preparing the beverages is commercially available mineral water. The raw materials used are described below.
3HB: Osaka Gas Co., Ltd. Ethanol: Nippon Alcohol Sales Co., Ltd. Acesulfame K: Celanese Production Germany GmbH & Co. Sucralose manufactured by KG: manufactured by TATE & LYLE Sucralose LLC Propylene glycol: manufactured by FUJIFILM Wako Pure Chemical Industries, Ltd.
３ＨＢ：大阪ガス株式会社製
エタノール：日本アルコール販売株式会社製
アセスルファムＫ：Ｃｅｌａｎｅｓｅ Ｐｒｏｄｕｃｔｉｏｎ Ｇｅｒｍａｎｙ ＧｍｂＨ ＆ Ｃｏ． ＫＧ製
スクラロース：ＴＡＴＥ＆ＬＹＬＥ Ｓｕｃｒａｌｏｓｅ ＬＬＣ社製
プロピレングリコール：富士フイルム和光純薬株式会社製 In the examples, R-hydroxybutyric acid (D-3-hydroxybutyric acid) (hereinafter referred to as 3HB) was used as 3-hydroxybutyric acid. The water used for preparing the beverages is commercially available mineral water. The raw materials used are described below.
3HB: Osaka Gas Co., Ltd. Ethanol: Nippon Alcohol Sales Co., Ltd. Acesulfame K: Celanese Production Germany GmbH & Co. Sucralose manufactured by KG: manufactured by TATE & LYLE Sucralose LLC Propylene glycol: manufactured by FUJIFILM Wako Pure Chemical Industries, Ltd.
＜参考例１＞
水に、３ＨＢを混合して、表１に示す試料２～４の３ＨＢ含有飲料（３ＨＢ濃度：０．３～３．０ｇ／１００ｍＬ）を調製した。得られた飲料は、いずれも無色透明な外観であった。表１中の試料１は、試料２～４の調製に使用した水（３ＨＢを含まない水）である。 <Reference example 1>
3HB was mixed with water to prepare 3HB-containing beverages of samples 2 to 4 shown in Table 1 (3HB concentration: 0.3 to 3.0 g/100 mL). All of the obtained beverages had a colorless and transparent appearance. Sample 1 in Table 1 is the water (3HB-free water) used to prepare Samples 2-4.
水に、３ＨＢを混合して、表１に示す試料２～４の３ＨＢ含有飲料（３ＨＢ濃度：０．３～３．０ｇ／１００ｍＬ）を調製した。得られた飲料は、いずれも無色透明な外観であった。表１中の試料１は、試料２～４の調製に使用した水（３ＨＢを含まない水）である。 <Reference example 1>
3HB was mixed with water to prepare 3HB-containing beverages of samples 2 to 4 shown in Table 1 (3HB concentration: 0.3 to 3.0 g/100 mL). All of the obtained beverages had a colorless and transparent appearance. Sample 1 in Table 1 is the water (3HB-free water) used to prepare Samples 2-4.
得られた飲料について、充分に訓練を受けた３名のパネリストにより、香味の官能評価を行った。香味については、試料を飲用し、３ＨＢによる嫌な刺激感（具体的には、３ＨＢ特有ののど及び口腔内への刺激感、並びに不快臭）の観点で、下記の基準で１～４点（４段階）で評価し、その後パネリストの評点の平均値を求めた。基準点として、試料１（水）を飲用時の３ＨＢによる嫌な刺激感の評点を１点とし、試料４（３ＨＢ濃度：３．０ｇ／１００ｍＬ）を飲用時の３ＨＢによる嫌な刺激感の評点を４点とした。
Sensory evaluation of the flavor of the obtained beverage was performed by three well-trained panelists. Regarding the flavor, the sample was drunk, and from the viewpoint of unpleasant irritation caused by 3HB (specifically, throat and oral cavity irritation and unpleasant odor peculiar to 3HB), 1 to 4 points according to the following criteria ( 4 grades), and then the average score of the panelists was calculated. As a reference point, the unpleasant irritation caused by 3HB when drinking sample 1 (water) was set to 1 point, and the unpleasant irritation caused by 3HB when drinking sample 4 (3HB concentration: 3.0 g/100 mL) was used. was given 4 points.
官能評価の評価基準
１点：３ＨＢによる嫌な刺激感を感じない
２点：３ＨＢによる嫌な刺激感を少し感じる
３点：３ＨＢによる嫌な刺激感を感じる
４点：３ＨＢによる嫌な刺激感を強く感じる Evaluation criteria for sensory evaluation 1 point: no unpleasant stimulation due to 3HB 2 points: slight unpleasant stimulation due to 3HB 3 points: unpleasant stimulation due to 3HB 4 points: unpleasant stimulation due to 3HB feel strongly
１点：３ＨＢによる嫌な刺激感を感じない
２点：３ＨＢによる嫌な刺激感を少し感じる
３点：３ＨＢによる嫌な刺激感を感じる
４点：３ＨＢによる嫌な刺激感を強く感じる Evaluation criteria for sensory evaluation 1 point: no unpleasant stimulation due to 3HB 2 points: slight unpleasant stimulation due to 3HB 3 points: unpleasant stimulation due to 3HB 4 points: unpleasant stimulation due to 3HB feel strongly
評価結果を表１に示す。３ＨＢを含む試料では、３ＨＢによる嫌な刺激感が感じられた。
Table 1 shows the evaluation results. In the sample containing 3HB, an unpleasant stimulating feeling due to 3HB was felt.
＜実施例１＞
水に、３ＨＢを混合して、３ＨＢ含有飲料（３ＨＢ濃度：１．７５ｇ／１００ｍＬ）を調製し、コントロールＡとした。
水に、３ＨＢ及びエタノールを混合して、表２に示す飲料（試料Ａ１～Ａ１０）を調製した。得られた飲料はいずれも無色透明な外観であった。試料中の３ＨＢ及びエタノールの濃度を表２に示す。 <Example 1>
A 3HB-containing beverage (3HB concentration: 1.75 g/100 mL) was prepared as Control A by mixing 3HB with water.
Beverages (Samples A1 to A10) shown in Table 2 were prepared by mixing 3HB and ethanol with water. All of the obtained beverages had a colorless and transparent appearance. Table 2 shows the concentrations of 3HB and ethanol in the samples.
水に、３ＨＢを混合して、３ＨＢ含有飲料（３ＨＢ濃度：１．７５ｇ／１００ｍＬ）を調製し、コントロールＡとした。
水に、３ＨＢ及びエタノールを混合して、表２に示す飲料（試料Ａ１～Ａ１０）を調製した。得られた飲料はいずれも無色透明な外観であった。試料中の３ＨＢ及びエタノールの濃度を表２に示す。 <Example 1>
A 3HB-containing beverage (3HB concentration: 1.75 g/100 mL) was prepared as Control A by mixing 3HB with water.
Beverages (Samples A1 to A10) shown in Table 2 were prepared by mixing 3HB and ethanol with water. All of the obtained beverages had a colorless and transparent appearance. Table 2 shows the concentrations of 3HB and ethanol in the samples.
得られた試料について、充分に訓練を受けた３名のパネリストにより、香味の官能評価を行った。香味については、試料を飲用し、３ＨＢによる嫌な刺激感、又はエタノール特有の風味の観点から評価した。下記の基準で１～５点（５段階）で、３ＨＢによる嫌な刺激感（主に、３ＨＢ特有ののどへの嫌な刺激感）、又はエタノール特有の風味を評価し、その後パネリストの評点の平均値を求めた。基準点として、コントロールＡの３ＨＢによる嫌な刺激感を１点とし、エタノールを０．３ｖ／ｖ％添加した試料（試料Ａ５）の３ＨＢによる嫌な刺激感を５点とした。なお、３ＨＢによる嫌な刺激感、エタノール特有の風味のいずれかが大きく残る場合には、１点、３ＨＢによる嫌な刺激感、エタノール特有の風味のいずれかが残る場合には、２点とした。
The obtained samples were subjected to sensory evaluation of flavor by three well-trained panelists. The flavor was evaluated from the viewpoint of unpleasant irritation caused by 3HB or flavor peculiar to ethanol after drinking the sample. On a scale of 1 to 5 (5 grades) based on the following criteria, the unpleasant irritation caused by 3HB (mainly the unpleasant irritation to the throat peculiar to 3HB) or the flavor peculiar to ethanol was evaluated, and then the panelists' ratings were given. An average value was obtained. As a reference point, the unpleasant sensation of irritation caused by 3HB in Control A was scored as 1 point, and the unpleasant sensation of irritation caused by 3HB in the sample to which 0.3 v/v% ethanol was added (Sample A5) was scored as 5 points. A score of 1 was given when either the unpleasant stimulating feeling due to 3HB or the flavor peculiar to ethanol remained, and a score of 2 was given when either the unpleasant stimulating feeling due to 3HB or the flavor peculiar to ethanol remained. .
官能評価の評価基準
１点：３ＨＢによる嫌な刺激感、又はエタノール特有の風味が後味に大きく残る
２点：３ＨＢによる嫌な刺激感、又はエタノール特有の風味が後味に残る
３点：３ＨＢによる嫌な刺激感がやや緩和されている
４点：３ＨＢによる嫌な刺激感が緩和されている
５点：３ＨＢによる嫌な刺激感が大きく緩和されている Evaluation criteria for sensory evaluation 1 point: Disgusting stimulation due to 3HB, or ethanol-specific flavor remains in the aftertaste 2 points: Disgusting stimulation due to 3HB, or ethanol-specific flavor remains in the aftertaste 3 points: Disgusting sensation due to 3HB 4 points: The unpleasant irritation caused by 3HB is alleviated slightly. 5 points: The unpleasant irritation caused by 3HB is greatly alleviated.
１点：３ＨＢによる嫌な刺激感、又はエタノール特有の風味が後味に大きく残る
２点：３ＨＢによる嫌な刺激感、又はエタノール特有の風味が後味に残る
３点：３ＨＢによる嫌な刺激感がやや緩和されている
４点：３ＨＢによる嫌な刺激感が緩和されている
５点：３ＨＢによる嫌な刺激感が大きく緩和されている Evaluation criteria for sensory evaluation 1 point: Disgusting stimulation due to 3HB, or ethanol-specific flavor remains in the aftertaste 2 points: Disgusting stimulation due to 3HB, or ethanol-specific flavor remains in the aftertaste 3 points: Disgusting sensation due to 3HB 4 points: The unpleasant irritation caused by 3HB is alleviated slightly. 5 points: The unpleasant irritation caused by 3HB is greatly alleviated.
結果を表２に示す。３ＨＢを含有する飲料にエタノールを０．００１ｖ／ｖ％以上添加すると、コントロールＡと比較して、３ＨＢによる嫌な刺激感が緩和された（試料Ａ１～Ａ８）。３ＨＢによる嫌な刺激感は、試料Ａ５が最も低減されていた。試料Ａ１～Ａ７では、エタノール特有の風味は後味に感じられなかった。エタノール濃度が０．４ｖ／ｖ％以上（試料Ａ９～Ａ１０）では、３ＨＢの刺激感は緩和されたが、エタノールの風味が後味に感じられた。
Table 2 shows the results. When 0.001 v/v% or more of ethanol was added to a drink containing 3HB, the unpleasant stimulating feeling caused by 3HB was alleviated compared to control A (Samples A1 to A8). Sample A5 was the most reduced in unpleasant stimulating feeling due to 3HB. Samples A1 to A7 did not have an aftertaste peculiar to ethanol. At an ethanol concentration of 0.4 v/v % or higher (Samples A9 to A10), the stimulating feeling of 3HB was alleviated, but the flavor of ethanol was felt in the aftertaste.
＜実施例２＞
水に、３ＨＢ、又は、３ＨＢ及びエタノールを混合して、表３に示す飲料（試料Ｂ１～Ｂ６）を調製した。
得られた飲料はいずれも無色透明な外観であった。試料中の３ＨＢ及びエタノールの濃度を表３に示す。実施例１で、エタノール濃度０．３ｖ／ｖ％ではエタノール特有の風味が後味に感じられないことを確認したため、実施例２ではエタノールの風味については評価を行わなかった。 <Example 2>
Beverages (samples B1 to B6) shown in Table 3 were prepared by mixing 3HB or 3HB and ethanol with water.
All of the obtained beverages had a colorless and transparent appearance. Table 3 shows the concentrations of 3HB and ethanol in the samples. Since it was confirmed in Example 1 that the ethanol concentration of 0.3 v/v% does not give an aftertaste peculiar to ethanol, the flavor of ethanol was not evaluated in Example 2.
水に、３ＨＢ、又は、３ＨＢ及びエタノールを混合して、表３に示す飲料（試料Ｂ１～Ｂ６）を調製した。
得られた飲料はいずれも無色透明な外観であった。試料中の３ＨＢ及びエタノールの濃度を表３に示す。実施例１で、エタノール濃度０．３ｖ／ｖ％ではエタノール特有の風味が後味に感じられないことを確認したため、実施例２ではエタノールの風味については評価を行わなかった。 <Example 2>
Beverages (samples B1 to B6) shown in Table 3 were prepared by mixing 3HB or 3HB and ethanol with water.
All of the obtained beverages had a colorless and transparent appearance. Table 3 shows the concentrations of 3HB and ethanol in the samples. Since it was confirmed in Example 1 that the ethanol concentration of 0.3 v/v% does not give an aftertaste peculiar to ethanol, the flavor of ethanol was not evaluated in Example 2.
得られた試料について、充分に訓練を受けた３名のパネリストにより、香味の官能評価を行った。香味については、試料を飲用し、３ＨＢによる嫌な刺激感の観点で評価した。具体的には、３ＨＢによる嫌な刺激感（主に、３ＨＢ特有ののどへの嫌な刺激感）について、下記の基準で１～５点（５段階）で評価し、その後パネリストの評点の平均値を求めた。基準点として、試料Ｂ１（３ＨＢ濃度１．０ｇ／１００ｍＬ）の３ＨＢによる嫌な刺激感を３点、試料Ｂ３（３ＨＢ濃度３．０ｇ／１００ｍＬ）の３ＨＢによる嫌な刺激感を２点、試料Ｂ５（３ＨＢ濃度４．０ｇ／１００ｍＬ）の３ＨＢによる嫌な刺激感を１点とした。
The obtained samples were subjected to sensory evaluation of flavor by three well-trained panelists. The flavor was evaluated from the viewpoint of unpleasant irritation due to 3HB after drinking the sample. Specifically, the unpleasant irritation caused by 3HB (mainly the unpleasant irritation of the throat peculiar to 3HB) was evaluated on a scale of 1 to 5 (5 levels) according to the following criteria, and then the average of the scores of the panelists. sought the value. As reference points, 3 points for unpleasant irritation caused by 3HB in sample B1 (3HB concentration 1.0 g/100 mL), 2 points for unpleasant irritation caused by 3HB in sample B3 (3HB concentration 3.0 g/100 mL), and sample B5. 3HB (concentration of 3HB: 4.0 g/100 mL) gave 1 point for unpleasant stimulation.
官能評価の評価基準
１点：３ＨＢによる嫌な刺激感が後味に大きく残る
２点：３ＨＢによる嫌な刺激感が後味に残る
３点：３ＨＢによる嫌な刺激感がやや緩和されている
４点：３ＨＢによる嫌な刺激感が緩和されている
５点：３ＨＢによる嫌な刺激感が大きく緩和されている Evaluation criteria for sensory evaluation 1 point: 3HB leaves an unpleasant stimulus in the aftertaste 2 points: 3HB causes an unpleasant stimulus in the aftertaste 3 points: The unpleasant stimulus caused by 3HB is slightly alleviated 4 points: Unpleasant irritation caused by 3HB is alleviated 5 points: Unpleasant irritation caused by 3HB is greatly alleviated
１点：３ＨＢによる嫌な刺激感が後味に大きく残る
２点：３ＨＢによる嫌な刺激感が後味に残る
３点：３ＨＢによる嫌な刺激感がやや緩和されている
４点：３ＨＢによる嫌な刺激感が緩和されている
５点：３ＨＢによる嫌な刺激感が大きく緩和されている Evaluation criteria for sensory evaluation 1 point: 3HB leaves an unpleasant stimulus in the aftertaste 2 points: 3HB causes an unpleasant stimulus in the aftertaste 3 points: The unpleasant stimulus caused by 3HB is slightly alleviated 4 points: Unpleasant irritation caused by 3HB is alleviated 5 points: Unpleasant irritation caused by 3HB is greatly alleviated
結果を表３に示す。３ＨＢを含有する飲料にエタノールを添加すると（試料Ｂ２、Ｂ４及びＢ６）、エタノールを添加しない場合（試料Ｂ１、Ｂ３及びＢ５）と比較して、３ＨＢによるのどへの嫌な刺激感が緩和された。
Table 3 shows the results. Addition of ethanol to beverages containing 3HB (Samples B2, B4 and B6) alleviated the unpleasant sensation of throat irritation caused by 3HB compared to the case where ethanol was not added (Samples B1, B3 and B5). .
＜実施例３＞
水に、３ＨＢを混合して、３ＨＢ含有飲料（３ＨＢ濃度：１．７５ｇ／１００ｍＬ）を調製し、コントロールＣとした。
水に、３ＨＢ、エタノール、アセスルファムＫ、スクラロースを混合して、表４に示す飲料（試料Ｃ１～Ｃ８）を調製した。得られた飲料はいずれも無色透明な外観であった。試料中の各成分の濃度を表４に示す。 <Example 3>
3HB was mixed with water to prepare a 3HB-containing beverage (3HB concentration: 1.75 g/100 mL), which was designated as Control C.
3HB, ethanol, acesulfame K, and sucralose were mixed with water to prepare beverages (samples C1 to C8) shown in Table 4. All of the obtained beverages had a colorless and transparent appearance. Table 4 shows the concentration of each component in the sample.
水に、３ＨＢを混合して、３ＨＢ含有飲料（３ＨＢ濃度：１．７５ｇ／１００ｍＬ）を調製し、コントロールＣとした。
水に、３ＨＢ、エタノール、アセスルファムＫ、スクラロースを混合して、表４に示す飲料（試料Ｃ１～Ｃ８）を調製した。得られた飲料はいずれも無色透明な外観であった。試料中の各成分の濃度を表４に示す。 <Example 3>
3HB was mixed with water to prepare a 3HB-containing beverage (3HB concentration: 1.75 g/100 mL), which was designated as Control C.
3HB, ethanol, acesulfame K, and sucralose were mixed with water to prepare beverages (samples C1 to C8) shown in Table 4. All of the obtained beverages had a colorless and transparent appearance. Table 4 shows the concentration of each component in the sample.
得られた試料について、充分に訓練を受けた３名のパネリストにより、香味の官能評価を行った。香味については、試料を飲用し、３ＨＢによる嫌な刺激感、又はエタノール特有の風味の観点から評価した。具体的には、下記の基準で１～５点で、０．５点刻み（９段階）で３ＨＢによる嫌な刺激感（主に、３ＨＢ特有ののどへの嫌な刺激感）、又はエタノール特有の風味を評価し、その後パネリストの評点の平均値を求めた。基準点として、コントロールＣの３ＨＢによる刺激感を１点、エタノールを０．３ｖ／ｖ％添加した飲料（試料Ｃ７）の３ＨＢによる嫌な刺激感を５点とした。なお、３ＨＢによる嫌な刺激感、エタノール特有の風味のいずれかが大きく残る場合には、１点、３ＨＢによる嫌な刺激感、エタノール特有の風味のいずれかが残る場合には、２点とした。
The obtained samples were subjected to sensory evaluation of flavor by three well-trained panelists. The flavor was evaluated from the viewpoint of unpleasant irritation caused by 3HB or flavor peculiar to ethanol after drinking the sample. Specifically, on a scale of 1 to 5 on the following criteria, in increments of 0.5 points (9 levels), unpleasant irritation due to 3HB (mainly unpleasant irritation to the throat peculiar to 3HB), or ethanol-specific was evaluated for flavor, and then the average of the panelists' ratings was determined. As reference points, 1 point was given for the stimulating feeling caused by 3HB in Control C, and 5 points was given for the unpleasant stimulating feeling caused by 3HB in the beverage containing 0.3 v/v% ethanol (Sample C7). A score of 1 was given when either the unpleasant stimulating feeling due to 3HB or the flavor peculiar to ethanol remained, and a score of 2 was given when either the unpleasant stimulating feeling due to 3HB or the flavor peculiar to ethanol remained. .
官能評価の評価基準
１点：３ＨＢによる嫌な刺激感、又はエタノール特有の風味が後味に大きく残る
２点：３ＨＢによる嫌な刺激感、又はエタノール特有の風味が後味に残る
３点：３ＨＢによる嫌な刺激感がやや緩和されている
４点：３ＨＢによる嫌な刺激感が緩和されている
５点：３ＨＢによる嫌な刺激感が大きく緩和されている Evaluation criteria for sensory evaluation 1 point: Disgusting stimulation due to 3HB, or ethanol-specific flavor remains in the aftertaste 2 points: Disgusting stimulation due to 3HB, or ethanol-specific flavor remains in the aftertaste 3 points: Disgusting sensation due to 3HB 4 points: The unpleasant irritation caused by 3HB is alleviated slightly. 5 points: The unpleasant irritation caused by 3HB is greatly alleviated.
１点：３ＨＢによる嫌な刺激感、又はエタノール特有の風味が後味に大きく残る
２点：３ＨＢによる嫌な刺激感、又はエタノール特有の風味が後味に残る
３点：３ＨＢによる嫌な刺激感がやや緩和されている
４点：３ＨＢによる嫌な刺激感が緩和されている
５点：３ＨＢによる嫌な刺激感が大きく緩和されている Evaluation criteria for sensory evaluation 1 point: Disgusting stimulation due to 3HB, or ethanol-specific flavor remains in the aftertaste 2 points: Disgusting stimulation due to 3HB, or ethanol-specific flavor remains in the aftertaste 3 points: Disgusting sensation due to 3HB 4 points: The unpleasant irritation caused by 3HB is alleviated slightly. 5 points: The unpleasant irritation caused by 3HB is greatly alleviated.
表４に結果を示す。エタノールに加えて甘味料を使用すると、３ＨＢに起因する嫌な刺激感がより低減された。また、エタノールに起因する後味の悪さもより改善された。試料Ｃ４～Ｃ８では、エタノールに起因する後味は感じられなかった。
Table 4 shows the results. Using a sweetener in addition to ethanol further reduced the irritant sensation caused by 3HB. In addition, the bad aftertaste caused by ethanol was further improved. Samples C4-C8 did not have an aftertaste attributed to ethanol.
試料Ｃ１～Ｃ８において、アセスルファムＫ及びスクラロースのショ糖換算の濃度は下記の通りである。
アセスルファムＫ（甘味度２００）のショ糖換算の濃度（ｇ／１００ｍＬ）：０．０２５×２００＝５
スクラロース（甘味度６００）のショ糖換算の濃度（ｇ／１００ｍＬ）：０．０１５×６００＝９
試料Ｃ１～Ｃ８において、甘味料（アセスルファムＫ及びスクラロース）のショ糖換算の濃度は、１４ｇ／１００ｍＬであった。 The sucrose-equivalent concentrations of acesulfame K and sucralose in samples C1 to C8 are as follows.
Concentration of acesulfame K (sweetness 200) in terms of sucrose (g/100 mL): 0.025 x 200 = 5
Concentration of sucralose (sweetness 600) in terms of sucrose (g / 100 mL): 0.015 × 600 = 9
In samples C1 to C8, the concentration of sweeteners (acesulfame K and sucralose) converted to sucrose was 14 g/100 mL.
アセスルファムＫ（甘味度２００）のショ糖換算の濃度（ｇ／１００ｍＬ）：０．０２５×２００＝５
スクラロース（甘味度６００）のショ糖換算の濃度（ｇ／１００ｍＬ）：０．０１５×６００＝９
試料Ｃ１～Ｃ８において、甘味料（アセスルファムＫ及びスクラロース）のショ糖換算の濃度は、１４ｇ／１００ｍＬであった。 The sucrose-equivalent concentrations of acesulfame K and sucralose in samples C1 to C8 are as follows.
Concentration of acesulfame K (sweetness 200) in terms of sucrose (g/100 mL): 0.025 x 200 = 5
Concentration of sucralose (sweetness 600) in terms of sucrose (g / 100 mL): 0.015 × 600 = 9
In samples C1 to C8, the concentration of sweeteners (acesulfame K and sucralose) converted to sucrose was 14 g/100 mL.
＜実施例４＞
水に、３ＨＢを混合して、３ＨＢ含有飲料（３ＨＢ濃度：１．７５ｇ／１００ｍＬ）を調製し、コントロールＤとした。
水に、３ＨＢ及びプロピレングリコールを混合して、表５に示す飲料（試料Ｄ１～Ｄ５）を調製した。得られた飲料はいずれも無色透明な外観であった。試料中の３ＨＢ及びプロピレングリコールの濃度を表５に示す。 <Example 4>
3HB was mixed with water to prepare a 3HB-containing beverage (3HB concentration: 1.75 g/100 mL), which was designated as Control D.
Beverages shown in Table 5 (Samples D1 to D5) were prepared by mixing 3HB and propylene glycol with water. All of the obtained beverages had a colorless and transparent appearance. Table 5 shows the concentrations of 3HB and propylene glycol in the samples.
水に、３ＨＢを混合して、３ＨＢ含有飲料（３ＨＢ濃度：１．７５ｇ／１００ｍＬ）を調製し、コントロールＤとした。
水に、３ＨＢ及びプロピレングリコールを混合して、表５に示す飲料（試料Ｄ１～Ｄ５）を調製した。得られた飲料はいずれも無色透明な外観であった。試料中の３ＨＢ及びプロピレングリコールの濃度を表５に示す。 <Example 4>
3HB was mixed with water to prepare a 3HB-containing beverage (3HB concentration: 1.75 g/100 mL), which was designated as Control D.
Beverages shown in Table 5 (Samples D1 to D5) were prepared by mixing 3HB and propylene glycol with water. All of the obtained beverages had a colorless and transparent appearance. Table 5 shows the concentrations of 3HB and propylene glycol in the samples.
得られた試料について、充分に訓練を受けた３名のパネリストにより、香味の官能評価を行った。香味については、試料を飲用し、３ＨＢによる嫌な刺激感、又はプロピレングリコール特有の風味の観点から主に評価した。具体的には、下記の基準で１～５点（５段階）で、３ＨＢによる嫌な刺激感（主に、３ＨＢ特有ののどへの嫌な刺激感）、又はプロピレングリコール特有の風味を評価し、その後パネリストの評点の平均値を求めた。基準点として、コントロールＤの３ＨＢによる嫌な刺激感を１点とし、プロピレングリコールを０．３ｖ／ｖ％添加した飲料（試料Ｄ５）の３ＨＢによる嫌な刺激感を４点とした。また、３ＨＢによる嫌な刺激感、プロピレングリコール特有の風味のいずれかが大きく残る場合には、１点、３ＨＢによる嫌な刺激感、プロピレングリコール特有の風味のいずれかが残る場合には、２点とした。
The obtained samples were subjected to sensory evaluation of flavor by three well-trained panelists. The flavor was evaluated mainly from the viewpoint of unpleasant stimulating feeling due to 3HB or flavor peculiar to propylene glycol after drinking the sample. Specifically, on a scale of 1 to 5 (5 grades) based on the following criteria, the unpleasant sensation of irritation caused by 3HB (mainly the unpleasant sensation of irritation to the throat peculiar to 3HB) or the flavor peculiar to propylene glycol was evaluated. , and then averaged the scores of the panelists. As reference points, 1 point was assigned to the unpleasant sensation of irritation caused by 3HB in Control D, and 4 points was assigned to the unpleasant sensation of irritation caused by 3HB in the beverage containing 0.3 v/v% propylene glycol (Sample D5). In addition, if either the unpleasant stimulating feeling due to 3HB or the flavor peculiar to propylene glycol remains largely, 1 point, and if either the unpleasant stimulating feeling due to 3HB or the flavor peculiar to propylene glycol remains, 2 points. and
官能評価の評価基準
１点：３ＨＢによる嫌な刺激感、又はプロピレングリコール特有の風味が後味に大きく残る
２点：３ＨＢによる嫌な刺激感、又はプロピレングリコール特有の風味が後味に残る
３点：３ＨＢによる嫌な刺激感がやや緩和されている
４点：３ＨＢによる嫌な刺激感が緩和されている
５点：３ＨＢによる嫌な刺激感が大きく緩和されている Evaluation criteria for sensory evaluation 1 point: 3HB causes unpleasant irritation or propylene glycol-specific flavor remains in the aftertaste 2 points: 3HB causes unpleasant irritation or propylene glycol-specific flavor remains in the aftertaste 3 points: 3HB 4 points: the unpleasant irritation caused by 3HB is alleviated slightly 5 points: the unpleasant irritation caused by 3HB is greatly alleviated
１点：３ＨＢによる嫌な刺激感、又はプロピレングリコール特有の風味が後味に大きく残る
２点：３ＨＢによる嫌な刺激感、又はプロピレングリコール特有の風味が後味に残る
３点：３ＨＢによる嫌な刺激感がやや緩和されている
４点：３ＨＢによる嫌な刺激感が緩和されている
５点：３ＨＢによる嫌な刺激感が大きく緩和されている Evaluation criteria for sensory evaluation 1 point: 3HB causes unpleasant irritation or propylene glycol-specific flavor remains in the aftertaste 2 points: 3HB causes unpleasant irritation or propylene glycol-specific flavor remains in the aftertaste 3 points: 3HB 4 points: the unpleasant irritation caused by 3HB is alleviated slightly 5 points: the unpleasant irritation caused by 3HB is greatly alleviated
結果を表５に示す。試料Ｄ１～Ｄ５では、プロピレングリコール特有の風味は感じられなかった。
Table 5 shows the results. Samples D1 to D5 did not have the characteristic flavor of propylene glycol.
以上の結果から、３ヒドロキシ酪酸及び低級脂肪族アルコールを含有する飲料において、低級脂肪族アルコールの濃度を一定の範囲とすると、３ヒドロキシ酪酸に起因する嫌な刺激感及び低級脂肪族アルコールに起因する後味の悪さを抑制することができることが分かった。
From the above results, in a beverage containing 3-hydroxybutyric acid and a lower aliphatic alcohol, if the concentration of the lower aliphatic alcohol is within a certain range, the unpleasant stimulating feeling caused by 3-hydroxybutyric acid and the lower aliphatic alcohol It turned out that the bad aftertaste can be suppressed.
Claims (9)
- ３ヒドロキシ酪酸及び低級脂肪族アルコールを含有し、
低級脂肪族アルコールの濃度が０．００１ｖ／ｖ％以上、０．３７５ｖ／ｖ％未満である、飲料。 containing 3-hydroxybutyric acid and a lower aliphatic alcohol,
A beverage having a lower aliphatic alcohol concentration of 0.001 v/v% or more and less than 0.375 v/v%. - ３ヒドロキシ酪酸の濃度が０．０１～４．０ｇ／１００ｍＬである、請求項１に記載の飲料。 The beverage according to claim 1, wherein the concentration of 3-hydroxybutyric acid is 0.01-4.0 g/100 mL.
- さらに、甘味料を含有する、請求項１又は２に記載の飲料。 3. Beverage according to claim 1 or 2, further comprising a sweetener.
- 甘味料が、スクラロース、アセスルファムカリウム、アスパルテーム、ショ糖、グルコース、マルトース、エリスリトール、キシリトール、マルチトール、トレハロース及びステビアからなる群より選択される少なくとも１種である、請求項３に記載の飲料。 4. The beverage according to claim 3, wherein the sweetener is at least one selected from the group consisting of sucralose, acesulfame potassium, aspartame, sucrose, glucose, maltose, erythritol, xylitol, maltitol, trehalose and stevia.
- 甘味料の濃度が、ショ糖換算で２０ｇ／１００ｍＬ未満である、請求項３に記載の飲料。 4. The beverage according to claim 3, wherein the sweetener concentration is less than 20 g/100 mL in terms of sucrose.
- 低級脂肪族アルコールが、炭素数が２～５の脂肪族アルコールである、請求項１又は２に記載の飲料。 The beverage according to claim 1 or 2, wherein the lower aliphatic alcohol is an aliphatic alcohol having 2 to 5 carbon atoms.
- 低級脂肪族アルコールが、エタノール、プロピレングリコール、１－プロパノール、２－プロパノール、１－ブタノール、２－ブタノール、１－ペンタノール、２－ペンタノール、３－ペンタノール及びエチレングリコールからなる群より選択される少なくとも１種である、請求項１又は２に記載の飲料。 the lower aliphatic alcohol is selected from the group consisting of ethanol, propylene glycol, 1-propanol, 2-propanol, 1-butanol, 2-butanol, 1-pentanol, 2-pentanol, 3-pentanol and ethylene glycol; The beverage according to claim 1 or 2, which is at least one.
- ３ヒドロキシ酪酸及び低級脂肪族アルコールを含有する飲料の呈味改善方法であって、
３ヒドロキシ酪酸及び低級脂肪族アルコールを含有する飲料中の低級脂肪族アルコールの濃度を０．００１ｖ／ｖ％以上、０．３７５ｖ／ｖ％未満に調整することを含む、飲料の呈味改善方法。 A method for improving the taste of a beverage containing 3-hydroxybutyric acid and a lower aliphatic alcohol,
A method for improving the taste of a beverage, comprising adjusting the concentration of a lower fatty alcohol in a beverage containing 3-hydroxybutyric acid and a lower fatty alcohol to 0.001 v/v% or more and less than 0.375 v/v%. - 呈味改善が、３ヒドロキシ酪酸に起因する嫌な刺激感及び低級脂肪族アルコールに起因する後味の悪さの抑制である、請求項８に記載の呈味改善方法。 9. The method for improving taste according to claim 8, wherein the improvement in taste is suppression of unpleasant stimulation caused by 3-hydroxybutyric acid and bad aftertaste caused by lower aliphatic alcohol.
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| JP2021-202547 | 2021-12-14 | ||
| JP2021202547 | 2021-12-14 |
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| WO (1) | WO2023112817A1 (en) |
Citations (10)
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| JPH0733653A (en) * | 1993-06-25 | 1995-02-03 | Suntory Ltd | Suppressor for aldehydic toxicity |
| JP2016514725A (en) * | 2013-03-19 | 2016-05-23 | ユニヴァーシティ オブ サウス フロリダ | Compositions and methods for producing enhanced and sustained ketosis |
| JP2017127243A (en) * | 2016-01-20 | 2017-07-27 | 大阪瓦斯株式会社 | Fermentation beverage and method for producing the same |
| WO2017184788A1 (en) * | 2016-04-19 | 2017-10-26 | Keto Patent Group, Inc. | Administration of butyrate, beta-hydroxybutyrate, and related compounds in humans |
| JP2019172642A (en) * | 2018-03-29 | 2019-10-10 | 大阪瓦斯株式会社 | Sleep quality improver |
| WO2020092451A1 (en) * | 2018-10-29 | 2020-05-07 | Keto Patent Group, Inc. | Administration of butyrate, bete-hydroxybutyrate, cannabidiol, and related compounds in humans |
| JP2020527547A (en) * | 2017-06-27 | 2020-09-10 | ティーデルタス リミテッド | 3-Hydroxybutyric acid compounds for use in reducing liver fat |
| CN112262936A (en) * | 2020-10-22 | 2021-01-26 | 珠海麦得发生物科技股份有限公司 | Beverage containing 3-hydroxybutyric acid and preparation method and application thereof |
| US11044932B1 (en) * | 2020-03-05 | 2021-06-29 | VitaNav, Inc. | Composition of (D)-beta-hydroxybutyric acid, (D)-beta-hydroxyvaleric acid, and (D)-1,3 butanediol |
| CN113712140A (en) * | 2021-09-13 | 2021-11-30 | 珠海麦得发生物科技股份有限公司 | Solid beverage containing (R) -3-hydroxybutyric acid and preparation method thereof |
-
2022
- 2022-12-08 WO PCT/JP2022/045245 patent/WO2023112817A1/en active Application Filing
- 2022-12-14 TW TW111147989A patent/TW202333582A/en unknown
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0733653A (en) * | 1993-06-25 | 1995-02-03 | Suntory Ltd | Suppressor for aldehydic toxicity |
| JP2016514725A (en) * | 2013-03-19 | 2016-05-23 | ユニヴァーシティ オブ サウス フロリダ | Compositions and methods for producing enhanced and sustained ketosis |
| JP2017127243A (en) * | 2016-01-20 | 2017-07-27 | 大阪瓦斯株式会社 | Fermentation beverage and method for producing the same |
| WO2017184788A1 (en) * | 2016-04-19 | 2017-10-26 | Keto Patent Group, Inc. | Administration of butyrate, beta-hydroxybutyrate, and related compounds in humans |
| JP2020527547A (en) * | 2017-06-27 | 2020-09-10 | ティーデルタス リミテッド | 3-Hydroxybutyric acid compounds for use in reducing liver fat |
| JP2019172642A (en) * | 2018-03-29 | 2019-10-10 | 大阪瓦斯株式会社 | Sleep quality improver |
| WO2020092451A1 (en) * | 2018-10-29 | 2020-05-07 | Keto Patent Group, Inc. | Administration of butyrate, bete-hydroxybutyrate, cannabidiol, and related compounds in humans |
| US11044932B1 (en) * | 2020-03-05 | 2021-06-29 | VitaNav, Inc. | Composition of (D)-beta-hydroxybutyric acid, (D)-beta-hydroxyvaleric acid, and (D)-1,3 butanediol |
| CN112262936A (en) * | 2020-10-22 | 2021-01-26 | 珠海麦得发生物科技股份有限公司 | Beverage containing 3-hydroxybutyric acid and preparation method and application thereof |
| CN113712140A (en) * | 2021-09-13 | 2021-11-30 | 珠海麦得发生物科技股份有限公司 | Solid beverage containing (R) -3-hydroxybutyric acid and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| TW202333582A (en) | 2023-09-01 |
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