WO2024043293A1 - Beverage containing 3-hydroxybutyric acid or salt thereof and method for producing same - Google Patents

Beverage containing 3-hydroxybutyric acid or salt thereof and method for producing same Download PDF

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Publication number
WO2024043293A1
WO2024043293A1 PCT/JP2023/030408 JP2023030408W WO2024043293A1 WO 2024043293 A1 WO2024043293 A1 WO 2024043293A1 JP 2023030408 W JP2023030408 W JP 2023030408W WO 2024043293 A1 WO2024043293 A1 WO 2024043293A1
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Prior art keywords
hydroxybutyric acid
salt
beverage
liquid composition
heating
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PCT/JP2023/030408
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French (fr)
Japanese (ja)
Inventor
真梨子 小澤
伸哉 富貴澤
瑞穂 山▲崎▼
斉志 渡辺
友美 中村
寿栄 鈴木
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サントリーホールディングス株式会社
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Publication of WO2024043293A1 publication Critical patent/WO2024043293A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A23L33/12—Fatty acids or derivatives thereof

Definitions

  • the present invention relates to a beverage containing 3-hydroxybutyric acid or a salt thereof, and a method for producing the same.
  • R-3 hydroxybutyric acid is a type of short-chain fatty acid that is produced as an energy source when glucose in the body is depleted, such as during carbohydrate restriction or intense exercise. It has been reported that R-3 hydroxybutyric acid has various physiological functions in addition to its action 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 effects as described above. Therefore, for example, by blending 3-hydroxybutyric acid into drinks, it becomes possible to develop drinks such as functional drinks that contribute to maintaining and promoting health. However, when drinking a beverage containing 3-hydroxybutyric acid or its salt, an unpleasant irritation (unpleasant irritation) caused by 3-hydroxybutyric acid or its salt is felt in the throat.
  • An object of the present invention is to provide a beverage that contains 3-hydroxybutyric acid or a salt thereof but has reduced unpleasant irritation to the throat caused by 3-hydroxybutyric acid or a salt thereof, and a method for producing the same.
  • the present inventors found that when a liquid composition containing 3-hydroxybutyric acid or its salt is heated, the composition (beverage) after heating It has been found that the unpleasant sensation of irritation to the throat caused by this can be reduced. By reducing the unpleasant irritation to the throat caused by 3-hydroxybutyric acid or its salt, the flavor of the beverage can be improved.
  • the present invention relates to the following beverage manufacturing method and beverage.
  • a method for producing a beverage containing 3-hydroxybutyric acid or a salt thereof including the step of heating a liquid composition containing 3-hydroxybutyric acid or a salt thereof.
  • the heating temperature is 65 to 130°C.
  • a beverage containing 3-hydroxybutyric acid or a salt thereof which is produced through a step of heating a liquid composition containing 3-hydroxybutyric acid or a salt thereof.
  • the present invention it is possible to provide a beverage that contains 3-hydroxybutyric acid or a salt thereof but has reduced unpleasant irritation to the throat caused by 3-hydroxybutyric acid or a salt thereof, and a method for producing the same.
  • the method for producing a beverage containing 3-hydroxybutyric acid or a salt thereof of the present invention includes the step of heating a liquid composition containing 3-hydroxybutyric acid or a salt thereof.
  • the process of heating (heat treatment) the liquid composition containing 3-hydroxybutyric acid or its salt may also be referred to as a heating process below. Beverages produced through the heating process have less unpleasant irritation to the throat caused by 3-hydroxybutyric acid or its salts than beverages that have not undergone the heating process. By heating the liquid composition, unpleasant irritation to the throat caused by 3-hydroxybutyric acid or its salt can be reduced. Therefore, the flavor of the resulting beverage can be improved.
  • the manufacturing method of the present invention may include steps other than the heating step.
  • it may include one or more steps, such as a step of preparing a liquid composition and a step of filling a container with the liquid composition or a beverage obtained through a heating step.
  • the manufacturing method of the present invention includes heating a liquid composition.
  • the liquid composition contains 3-hydroxybutyric acid or a salt thereof.
  • 3-hydroxybutyric acid is a type of short-chain fatty acid, and is also called ⁇ -hydroxybutyric acid.
  • 3-hydroxybutyric acid may be any of the R form (R-3 hydroxybutyric acid), the S form (S-3 hydroxybutyric acid), and a mixture of the R form and the S form.
  • 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 may be produced by a fermentation method or an enzymatic method.
  • 3-hydroxybutyric acid is commercially available, and commercially available products can also be used.
  • the salt of 3-hydroxybutyric acid is preferably one that can be used in food or drink products, such as metal salts such as sodium salt, potassium salt, magnesium salt, calcium salt, etc.; basic amino acid salts such as arginine salt.
  • the concentration of 3-hydroxybutyric acid or its salt in the liquid composition is preferably 0.05 g/100 mL or more, more preferably 0.1 g/100 mL or more, still more preferably 0.2 g/100 mL or more, in terms of 3-hydroxybutyric acid. It is particularly preferably 0.5 g/100 mL or more, and preferably 3.0 g/100 mL or less, more preferably 2.0 g/100 mL or less, and still more preferably 1.6 g/100 mL or less.
  • concentration of 3-hydroxybutyric acid or its salt in the liquid composition is within the above range, unpleasant irritation to the throat caused by 3-hydroxybutyric acid or its salt can be reduced by performing the heating step.
  • the concentration of 3-hydroxybutyric acid or its salt in the liquid composition is preferably 0.05 to 3.0 g/100 mL, more preferably 0.1 to 3.0 g/100 mL, in terms of 3-hydroxybutyric acid. More preferably 0.2 to 2.0 g/100 mL, particularly preferably 0.5 to 1.6 g/100 mL.
  • the concentration of 3-hydroxybutyric acid or its salt can be measured with a high performance liquid chromatograph (HPLC) (eg, LC-10 series manufactured by Shimadzu Corporation). The following measurement conditions can be adopted.
  • HPLC high performance liquid chromatograph
  • Liquid compositions typically include water.
  • Liquid compositions are typically water-based liquid compositions.
  • the liquid composition may contain components other than 3-hydroxybutyric acid or its salt and water.
  • the content of water in the liquid composition is preferably 80% by weight or more, more preferably 85 to 99.95% by weight, even more preferably 88 to 99.9% by weight, and even more preferably 90 to 99.8% by weight.
  • Preferably, from 95 to 99.5% by weight is particularly preferred, and most preferably from 95 to 99% by weight.
  • Water may be contained in the liquid composition using a water-containing raw material such as fruit juice.
  • the liquid composition may contain various additives, for example, as in ordinary drinks, as long as they do not impede the effects of the present invention.
  • additives include fragrances, vitamins, pigments, antioxidants, acidulants, sweeteners, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers, and the like.
  • the liquid composition may contain food components such as fruit juice, coffee extract, tea leaf extract, and milk components depending on the purpose.
  • the liquid composition may contain, for example, one or more metal ions.
  • metal ions for example, metal ions such as Na, Ca, Mg, K, etc. are preferable.
  • the metal ion may be incorporated in the form of a salt.
  • a liquid composition can be prepared by mixing 3-hydroxybutyric acid or its salt and optional components with water, and adjusting the concentration of each component as necessary.
  • the order in which the components are mixed is not particularly limited, as long as the components are mixed uniformly.
  • the pH of the liquid composition may be adjusted.
  • the pH of the liquid composition may be, for example, between 2.0 and 7.0, and between 3.0 and 6.5. pH refers to pH at 25°C. pH can be measured with a commercially available pH meter.
  • the liquid composition may be, for example, a liquid composition used in the production of soft drinks such as fruit drinks, tea drinks, coffee drinks, dairy drinks, functional drinks, energy drinks, sports drinks, etc. , but not limited to.
  • the method of heating the liquid composition is not particularly limited, and any known method can be used. In heating, it is preferable to perform the treatment specified in the Food Sanitation Law. Heating can be performed using, for example, an autoclave, a UHT sterilizer, etc., but hot packs, membrane sterilization, etc. may also be used as necessary.
  • the heating temperature is preferably 65°C or higher, more preferably 70°C or higher, and even more preferably 85°C or higher, from the viewpoint of effectively reducing unpleasant irritation to the throat caused by 3-hydroxybutyric acid or its salt.
  • the temperature is preferably 90°C or higher, particularly preferably 90°C or higher.
  • the heating temperature is preferably 130°C or lower, more preferably 121°C or lower, and even more preferably 100°C or lower.
  • the heating temperature is preferably 65-130°C, more preferably 65-121°C, even more preferably 70-121°C, even more preferably 85-121°C, particularly preferably 90-100°C. .
  • the heating time is preferably 1 hour or less, more preferably 45 minutes or less, and still more preferably 30 minutes or less.
  • the heating time is preferably 5 seconds or more, more preferably 20 seconds or more, and even more preferably 1 minute or more. In one embodiment, the heating time is preferably 5 seconds or more and 1 hour or less, more preferably 20 seconds or more and 45 minutes or less, and even more preferably 1 to 30 minutes. It is preferable to heat the liquid composition for the above period of time after the temperature of the liquid composition reaches the set temperature.
  • a step of cooling the beverage obtained by heat-treating the liquid composition After heating, it is preferable to perform a step of cooling the beverage obtained by heat-treating the liquid composition. It is preferable to perform a cooling step, preferably to 5°C or lower, more preferably to 4°C or lower.
  • the above additives and the like may be added to the resulting beverage.
  • the form of the beverage is not particularly limited, but it may be a packaged beverage.
  • the manufacturing method of the present invention is preferably a method for manufacturing a packaged beverage.
  • the liquid composition may be heated and then filled into a container, or the liquid composition may be filled into a container and then heated.
  • a known beverage container for example, a metal container such as a can, a bottle (for example, a glass bottle), a retort pouch, a plastic bottle, a paper pack
  • PET bottles, cans, and glass bottles are preferred, and PET bottles are more preferred.
  • the method for filling the container with the liquid composition or the heated beverage is not particularly limited, and can be selected depending on the container and the like.
  • a hot pack filling method, an aseptic filling method, etc. can be adopted.
  • Filling conditions can be set as appropriate depending on the type of container and the like.
  • the beverage of the present invention is a beverage containing 3-hydroxybutyric acid or a salt thereof, which is produced through a step of heating a liquid composition containing 3-hydroxybutyric acid or a salt thereof.
  • a liquid composition containing water and 3-hydroxybutyric acid or its salt is heated, the beverage obtained through the heating has a lower throat irritation due to 3-hydroxybutyric acid or its salt compared to the liquid composition before heating. Unpleasant irritation is reduced.
  • the concentration of 3-hydroxybutyric acid or its salt in the beverage is preferably 0.05 g/100 mL or more, more preferably 0.1 g/100 mL or more, still more preferably 0.2 g in terms of 3-hydroxy butyric acid. /100 mL or more, particularly preferably 0.5 g/100 mL or more, and preferably 3.0 g/100 mL or less, more preferably 2.0 g/100 mL or less, still more preferably 1.6 g/100 mL or less.
  • the concentration of 3-hydroxybutyric acid or its salt in the beverage is preferably 0.05 to 3.0 g/100 mL, more preferably 0.1 to 3.0 g/100 mL, and even more preferably is 0.2 to 2.0 g/100 mL, particularly preferably 0.5 to 1.6 g/100 mL.
  • the beverage of the present invention is preferably a packaged beverage.
  • the container is not particularly limited, and the above-mentioned known beverage containers can be used.
  • the beverage of the present invention may be a soft drink beverage such as a fruit drink, a tea drink, a coffee drink, a dairy drink, a functional drink, an energy drink, a sports drink, and the like.
  • the present invention also includes a method for reducing unpleasant irritation to the throat caused by 3-hydroxybutyric acid or a salt thereof in a beverage, which includes the step of heating a beverage containing 3-hydroxybutyric acid or a salt thereof.
  • the method including the heating step described above can be used as a method for improving the flavor of a beverage containing 3-hydroxybutyric acid or a salt thereof.
  • the numerical range expressed by a lower limit value and an upper limit value includes the lower limit value and upper limit value.
  • the range represented by "1 to 2" means 1 or more and 2 or less, 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) (manufactured by Osaka Gas Co., Ltd.) was used as 3-hydroxybutyric acid.
  • Examples 1 to 3 3-Hydroxybutyric acid (hereinafter referred to as 3HB) was mixed with water to prepare an aqueous solution (liquid composition) containing 3HB at the concentration shown in Table 1. 190 mL of the prepared aqueous solution containing 3HB was placed in a can and sealed. Then, using an autoclave, it was heated at 100° C. for 1 minute. After heating, the solution was cooled to 4°C. The 3HB aqueous solutions that underwent these heating steps were used as the 3HB-containing beverages of Examples 1 to 3.
  • 3HB 3-Hydroxybutyric acid
  • 3HB was mixed with water to prepare an aqueous solution containing 3HB at the concentration shown in Table 1, and the 3HB-containing drinks of Comparative Examples 1 to 3 were prepared. In Comparative Examples 1 to 3, the aqueous solution was not heated.
  • Three well-trained panelists conducted a sensory evaluation of the flavor of the 3HB-containing beverages prepared in Examples 1-3 and Comparative Examples 1-3.
  • the score for the unpleasant irritation to the throat when drinking water (water that does not contain 3HB) is 0, and the score for the unpleasant irritation to the throat when drinking the 3HB-containing beverage prepared in Comparative Example 3 is 0.
  • the score was set at 4 points.
  • the evaluation results are shown in Table 1.
  • the 3HB-containing beverage of the example had less unpleasant irritation to the throat caused by 3-hydroxybutyric acid than the 3HB-containing beverage of the comparative example that had not undergone the heating process.
  • 3HB was mixed with water to prepare an aqueous solution containing 3HB at the concentration shown in Table 2, and the 3HB-containing beverages of Comparative Examples 4 to 8 were prepared. In Comparative Examples 4 to 8, the aqueous solution was not heated.
  • the evaluation results are shown in Table 2.
  • the 3HB-containing beverage of the example had less unpleasant irritation to the throat caused by 3-hydroxybutyric acid than the 3HB-containing beverage of the comparative example that had not undergone the heating process.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
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  • Oil, Petroleum & Natural Gas (AREA)
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Abstract

The purpose of the present invention is to provide: a beverage that contains 3-hydroxybutyric acid or a salt thereof but has less of the unpleasant sensation of throat irritation associated with 3-hydroxybutyric acid or a salt thereof; and a method for producing the beverage. The present invention relates to a method for producing a beverage containing 3-hydroxybutyric acid or a salt thereof, the method comprising a step for heating a liquid composition containing 3-hydroxybutyric acid or a salt thereof.

Description

３ヒドロキシ酪酸又はその塩を含有する飲料及びその製造方法Beverage containing 3-hydroxybutyric acid or its salt and method for producing the same
本発明は、３ヒドロキシ酪酸又はその塩を含有する飲料及びその製造方法に関する。 The present invention relates to a beverage containing 3-hydroxybutyric acid or a salt thereof, and a method for producing the same.
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 that is produced as an energy source when glucose in the body is depleted, such as during carbohydrate restriction or intense exercise. It has been reported that R-3 hydroxybutyric acid has various physiological functions in addition to its action 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.
特開２０１８－１５８８９７号公報Japanese Patent Application Publication No. 2018-158897 特開２０１８－１５８８９８号公報Japanese Patent Application Publication No. 2018-158898
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、３ヒドロキシ酪酸又はその塩を含有する飲料は、飲用時に、３ヒドロキシ酪酸又はその塩に起因する嫌な刺激感（不快な刺激感）が喉に感じられる。 3-Hydroxybutyric acid has useful physiological effects as described above. Therefore, for example, by blending 3-hydroxybutyric acid into drinks, it becomes possible to develop drinks such as functional drinks that contribute to maintaining and promoting health. However, when drinking a beverage containing 3-hydroxybutyric acid or its salt, an unpleasant irritation (unpleasant irritation) caused by 3-hydroxybutyric acid or its salt is felt in the throat.
本発明は、３ヒドロキシ酪酸又はその塩を含有しながらも、３ヒドロキシ酪酸又はその塩に起因する喉への嫌な刺激感が低減された飲料及びその製造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 that contains 3-hydroxybutyric acid or a salt thereof but has reduced unpleasant irritation to the throat caused by 3-hydroxybutyric acid or a salt thereof, and a method for producing the same.
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ヒドロキシ酪酸又はその塩を含有する液体組成物を加熱すると、加熱を経た組成物（飲料）では、３ヒドロキシ酪酸又はその塩に起因する喉への嫌な刺激感が低減されることを見出した。３ヒドロキシ酪酸又はその塩に起因する喉への嫌な刺激感を低減することで、飲料の香味を改善することができる。 As a result of intensive studies to solve the above problems, the present inventors found that when a liquid composition containing 3-hydroxybutyric acid or its salt is heated, the composition (beverage) after heating It has been found that the unpleasant sensation of irritation to the throat caused by this can be reduced. By reducing the unpleasant irritation to the throat caused by 3-hydroxybutyric acid or its salt, the flavor of the beverage can be improved.
本発明は、これに限定されるものではないが、以下の飲料の製造方法及び飲料に関する。
〔１〕３ヒドロキシ酪酸又はその塩を含有する液体組成物を加熱する工程を含む、３ヒドロキシ酪酸又はその塩を含有する飲料の製造方法。
〔２〕上記液体組成物中の３ヒドロキシ酪酸又はその塩の濃度が、３ヒドロキシ酪酸換算で０．０５～３．０ｇ／１００ｍＬである、上記〔１〕に記載の製造方法。
〔３〕加熱の温度が、６５～１３０℃である、上記〔１〕又は〔２〕に記載の製造方法。
〔４〕３ヒドロキシ酪酸又はその塩を含有する液体組成物を加熱する工程を経て製造される、３ヒドロキシ酪酸又はその塩を含有する飲料。
〔５〕上記飲料中の３ヒドロキシ酪酸又はその塩の濃度が、３ヒドロキシ酪酸換算で０．０５～３．０ｇ／１００ｍＬである、上記〔４〕に記載の飲料。
〔６〕容器詰飲料である、上記〔４〕又は〔５〕に記載の飲料。 Although not limited thereto, the present invention relates to the following beverage manufacturing method and beverage.
[1] A method for producing a beverage containing 3-hydroxybutyric acid or a salt thereof, including the step of heating a liquid composition containing 3-hydroxybutyric acid or a salt thereof.
[2] The production method according to [1] above, wherein the concentration of 3-hydroxybutyric acid or its salt in the liquid composition is 0.05 to 3.0 g/100 mL in terms of 3-hydroxybutyric acid.
[3] The manufacturing method according to [1] or [2] above, wherein the heating temperature is 65 to 130°C.
[4] A beverage containing 3-hydroxybutyric acid or a salt thereof, which is produced through a step of heating a liquid composition containing 3-hydroxybutyric acid or a salt thereof.
[5] The beverage according to [4] above, wherein the concentration of 3-hydroxybutyric acid or its salt in the beverage is 0.05 to 3.0 g/100 mL in terms of 3-hydroxybutyric acid.
[6] The beverage according to [4] or [5] above, which is a packaged beverage.
本発明によれば、３ヒドロキシ酪酸又はその塩を含有しながらも、３ヒドロキシ酪酸又はその塩に起因する喉への嫌な刺激感が低減された飲料及びその製造方法を提供することができる。 According to the present invention, it is possible to provide a beverage that contains 3-hydroxybutyric acid or a salt thereof but has reduced unpleasant irritation to the throat caused by 3-hydroxybutyric acid or a salt thereof, and a method for producing the same.
本発明の３ヒドロキシ酪酸又はその塩を含有する飲料の製造方法は、３ヒドロキシ酪酸又はその塩を含有する液体組成物を加熱する工程を含む。
３ヒドロキシ酪酸又はその塩を含有する液体組成物を加熱（加熱処理）する工程を、以下では加熱工程ということもある。
上記加熱工程を経て製造された飲料は、加熱工程を経ていない飲料と比較して、３ヒドロキシ酪酸又はその塩に起因する喉への嫌な刺激感が低減されている。上記液体組成物を加熱することによって、３ヒドロキシ酪酸又はその塩に起因する喉への嫌な刺激感を低減することができる。このため、得られる飲料の香味を改善することができる。 The method for producing a beverage containing 3-hydroxybutyric acid or a salt thereof of the present invention includes the step of heating a liquid composition containing 3-hydroxybutyric acid or a salt thereof.
The process of heating (heat treatment) the liquid composition containing 3-hydroxybutyric acid or its salt may also be referred to as a heating process below.
Beverages produced through the heating process have less unpleasant irritation to the throat caused by 3-hydroxybutyric acid or its salts than beverages that have not undergone the heating process. By heating the liquid composition, unpleasant irritation to the throat caused by 3-hydroxybutyric acid or its salt can be reduced. Therefore, the flavor of the resulting beverage can be improved.
本発明の製造方法は、加熱工程以外の工程を有していてもよい。例えば、液体組成物を準備する工程、液体組成物又は加熱工程を経て得られる飲料を容器に充填する工程等の１又は２以上の工程を有していてもよい。 The manufacturing method of the present invention may include steps other than the heating step. For example, it may include one or more steps, such as a step of preparing a liquid composition and a step of filling a container with the liquid composition or a beverage obtained through a heating step.
本発明の製造方法は、液体組成物を加熱することを含む。液体組成物は、３ヒドロキシ酪酸又はその塩を含有する。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ヒドロキシ酪酸の塩としては、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。 The manufacturing method of the present invention includes heating a liquid composition. The liquid composition contains 3-hydroxybutyric acid or a salt thereof. 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 any of the R form (R-3 hydroxybutyric acid), the S form (S-3 hydroxybutyric acid), and a mixture of the R form and the S form. 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 may be produced by a fermentation method or an enzymatic method. 3-hydroxybutyric acid is commercially available, and commercially available products can also be used. The salt of 3-hydroxybutyric acid is preferably one that can be used in food or drink products, such as metal salts such as sodium salt, potassium salt, magnesium salt, calcium salt, etc.; basic amino acid salts such as arginine salt.
液体組成物中の３ヒドロキシ酪酸又はその塩の濃度は、３ヒドロキシ酪酸換算で、好ましくは０．０５ｇ／１００ｍＬ以上、より好ましくは０．１ｇ／１００ｍＬ以上、更に好ましくは０．２ｇ／１００ｍＬ以上、特に好ましくは０．５ｇ／１００ｍＬ以上であり、また、好ましくは３．０ｇ／１００ｍＬ以下、より好ましくは２．０ｇ／１００ｍＬ以下、更に好ましくは１．６ｇ／１００ｍＬ以下である。液体組成物中の３ヒドロキシ酪酸又はその塩の濃度が上記範囲であると、加熱工程を行うことによって、３ヒドロキシ酪酸又はその塩に起因する喉への嫌な刺激感を低減することができる。
一態様において、液体組成物中の３ヒドロキシ酪酸又はその塩の濃度は、３ヒドロキシ酪酸換算で、好ましくは０．０５～３．０ｇ／１００ｍＬ、より好ましくは０．１～３．０ｇ／１００ｍＬ、更に好ましくは０．２～２．０ｇ／１００ｍＬ、特に好ましくは０．５～１．６ｇ／１００ｍＬである。３ヒドロキシ酪酸又はその塩の濃度は、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
３ヒドロキシ酪酸又はその塩について、３ヒドロキシ酪酸換算の濃度とは、３ヒドロキシ酪酸の場合は、その濃度（３ヒドロキシ酪酸の濃度）である。３ヒドロキシ酪酸の塩の場合は、当該塩と同じモル数の３ヒドロキシ酪酸の濃度である。 The concentration of 3-hydroxybutyric acid or its salt in the liquid composition is preferably 0.05 g/100 mL or more, more preferably 0.1 g/100 mL or more, still more preferably 0.2 g/100 mL or more, in terms of 3-hydroxybutyric acid. It is particularly preferably 0.5 g/100 mL or more, and preferably 3.0 g/100 mL or less, more preferably 2.0 g/100 mL or less, and still more preferably 1.6 g/100 mL or less. When the concentration of 3-hydroxybutyric acid or its salt in the liquid composition is within the above range, unpleasant irritation to the throat caused by 3-hydroxybutyric acid or its salt can be reduced by performing the heating step.
In one aspect, the concentration of 3-hydroxybutyric acid or its salt in the liquid composition is preferably 0.05 to 3.0 g/100 mL, more preferably 0.1 to 3.0 g/100 mL, in terms of 3-hydroxybutyric acid. More preferably 0.2 to 2.0 g/100 mL, particularly preferably 0.5 to 1.6 g/100 mL. The concentration of 3-hydroxybutyric acid or its salt can be measured with a high performance liquid chromatograph (HPLC) (eg, LC-10 series manufactured by Shimadzu Corporation). The following measurement conditions can be adopted.
Column: SHIM-PACK SCR-102H (8mmI.D x 300mmL) (manufactured by Shimadzu Corporation)
Mobile phase: Water, p-toluenesulfonic acid, EDTA, Bis-Tris mixture flow rate: 0.8ml/min
Column temperature: 40℃
Detection: Electrical conductivity (Polarity is set to +)
Analysis time: 30 minutes Regarding 3-hydroxybutyric acid or its salt, the concentration in terms of 3-hydroxybutyric acid is the concentration (concentration of 3-hydroxybutyric acid) in the case of 3-hydroxybutyric acid. In the case of a salt of 3-hydroxybutyric acid, the concentration is the same number of moles of 3-hydroxybutyric acid as the salt.
液体組成物は、通常、水を含む。液体組成物は、通常、水をベースとする液体の組成物である。液体組成物は、３ヒドロキシ酪酸又はその塩及び水以外の成分を含んでいてもよい。液体組成物中の水の含有量は、８０重量％以上が好ましく、８５～９９．９５重量％がより好ましく、８８～９９．９重量％が更に好ましく、９０～９９．８重量％が更により好ましく、９５～９９．５重量％が特に好ましく、９５～９９重量％が最も好ましい。水は、果汁等の水を含む原料を使用して液体組成物に含有させてもよい。 Liquid compositions typically include water. Liquid compositions are typically water-based liquid compositions. The liquid composition may contain components other than 3-hydroxybutyric acid or its salt and water. The content of water in the liquid composition is preferably 80% by weight or more, more preferably 85 to 99.95% by weight, even more preferably 88 to 99.9% by weight, and even more preferably 90 to 99.8% by weight. Preferably, from 95 to 99.5% by weight is particularly preferred, and most preferably from 95 to 99% by weight. Water may be contained in the liquid composition using a water-containing raw material such as fruit juice.
液体組成物には、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、甘味料、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、液体組成物は、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含有していてもよい。 The liquid composition may contain various additives, for example, as in ordinary drinks, as long as they do not impede the effects of the present invention. Examples of additives include fragrances, vitamins, pigments, antioxidants, acidulants, sweeteners, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers, and the like. Furthermore, the liquid composition may contain food components such as fruit juice, coffee extract, tea leaf extract, and milk components depending on the purpose.
液体組成物は、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 liquid composition may contain, for example, one or more metal ions. As the metal ion, for example, metal ions such as Na, Ca, Mg, K, etc. are preferable. The metal ion may be incorporated in the form of a salt.
液体組成物の調製方法は特に限定されない。３ヒドロキシ酪酸又はその塩、及び必要に応じて配合される成分を水と混合し、必要に応じて各成分の濃度を調整することにより液体組成物を調製することができる。各成分を混合する順番は特に限定されず、各成分が均一に混合されればよい。液体組成物の調製においては、液体組成物のｐＨを調整してもよい。
液体組成物のｐＨは、例えば、２．０～７．０であってよく、３．０～６．５であってよい。ｐＨは、２５℃におけるｐＨを指す。ｐＨは、市販のｐＨメーターで測定することができる。 The method for preparing the liquid composition is not particularly limited. A liquid composition can be prepared by mixing 3-hydroxybutyric acid or its salt and optional components with water, and adjusting the concentration of each component as necessary. The order in which the components are mixed is not particularly limited, as long as the components are mixed uniformly. In preparing the liquid composition, the pH of the liquid composition may be adjusted.
The pH of the liquid composition may be, for example, between 2.0 and 7.0, and between 3.0 and 6.5. pH refers to pH at 25°C. pH can be measured with a commercially available pH meter.
液体組成物は、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の飲料の製造に使用される液体組成物であってよいが、これらに限定されない。 The liquid composition may be, for example, a liquid composition used in the production of soft drinks such as fruit drinks, tea drinks, coffee drinks, dairy drinks, functional drinks, energy drinks, sports drinks, etc. , but not limited to.
液体組成物を加熱する方法は特に限定されず、公知の方法を使用することができる。加熱においては、食品衛生法に定められた処理を行うことが好ましい。加熱は、例えば、オートクレーブ、ＵＨＴ殺菌機などを使用して行うことができるが、ホットパック、膜殺菌などを必要に応じて使用してもよい。
加熱工程において、加熱の温度は、３ヒドロキシ酪酸又はその塩に起因する喉への嫌な刺激を効果的に低減する観点から、好ましくは６５℃以上、より好ましくは７０℃以上、更に好ましくは８５℃以上、特に好ましくは９０℃以上である。また、食品衛生法の観点から、加熱の温度は、好ましくは１３０℃以下、より好ましくは１２１℃以下、更に好ましくは１００℃以下である。一態様において、加熱の温度は、好ましくは６５～１３０℃、より好ましくは６５～１２１℃、更に好ましくは７０～１２１℃、更により好ましくは８５～１２１℃、特に好ましくは９０～１００℃である。 The method of heating the liquid composition is not particularly limited, and any known method can be used. In heating, it is preferable to perform the treatment specified in the Food Sanitation Law. Heating can be performed using, for example, an autoclave, a UHT sterilizer, etc., but hot packs, membrane sterilization, etc. may also be used as necessary.
In the heating step, the heating temperature is preferably 65°C or higher, more preferably 70°C or higher, and even more preferably 85°C or higher, from the viewpoint of effectively reducing unpleasant irritation to the throat caused by 3-hydroxybutyric acid or its salt. The temperature is preferably 90°C or higher, particularly preferably 90°C or higher. Further, from the viewpoint of the Food Sanitation Act, the heating temperature is preferably 130°C or lower, more preferably 121°C or lower, and even more preferably 100°C or lower. In one aspect, the heating temperature is preferably 65-130°C, more preferably 65-121°C, even more preferably 70-121°C, even more preferably 85-121°C, particularly preferably 90-100°C. .
加熱時間の上限は特に限定されないが、加熱時間は好ましくは１時間以下、より好ましくは４５分以下、更に好ましくは３０分以下である。加熱時間は、５秒以上が好ましく、２０秒以上がより好ましく、１分以上が更に好ましい。一態様において、加熱時間は、好ましくは、５秒以上、１時間以下であり、より好ましくは２０秒以上、４５分以下であり、更に好ましくは、１～３０分である。液体組成物の温度が設定温度に達してから、上記の時間加熱を行うことが好ましい。 Although the upper limit of the heating time is not particularly limited, the heating time is preferably 1 hour or less, more preferably 45 minutes or less, and still more preferably 30 minutes or less. The heating time is preferably 5 seconds or more, more preferably 20 seconds or more, and even more preferably 1 minute or more. In one embodiment, the heating time is preferably 5 seconds or more and 1 hour or less, more preferably 20 seconds or more and 45 minutes or less, and even more preferably 1 to 30 minutes. It is preferable to heat the liquid composition for the above period of time after the temperature of the liquid composition reaches the set temperature.
加熱後に、液体組成物を加熱処理して得られた飲料を、冷却する工程を行うことが好ましい。好ましくは５℃以下、より好ましくは４℃以下に冷却する工程を行うことが好ましい。得られた飲料に、上記の添加剤等を添加してもよい。 After heating, it is preferable to perform a step of cooling the beverage obtained by heat-treating the liquid composition. It is preferable to perform a cooling step, preferably to 5°C or lower, more preferably to 4°C or lower. The above additives and the like may be added to the resulting beverage.
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。本発明の製造方法は、好ましくは容器詰飲料の製造方法である。容器詰飲料の製造においては、液体組成物を加熱した後に、容器に充填してもよいし、液体組成物を容器に充填した後に加熱してもよい。
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 may be a packaged beverage. The manufacturing method of the present invention is preferably a method for manufacturing a packaged beverage. In manufacturing a packaged beverage, the liquid composition may be heated and then filled into a container, or the liquid composition may be filled into a container and then heated.
As the container, a known beverage container (for example, a metal container such as a can, a bottle (for example, a glass bottle), a retort pouch, a plastic bottle, a paper pack) can be used. Among these, PET bottles, cans, and glass bottles are preferred, and PET bottles are more preferred.
容器詰飲料とする場合、液体組成物又は加熱後の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。 When preparing a packaged beverage, the method for filling the container with the liquid composition or the heated beverage is not particularly limited, and can be selected depending on the container and the like. For example, a hot pack filling method, an aseptic filling method, etc. can be adopted. Filling conditions can be set as appropriate depending on the type of container and the like.
本発明の製造方法により製造される３ヒドロキシ酪酸又はその塩を含有する飲料も、本発明に包含される。
本発明の飲料は、３ヒドロキシ酪酸又はその塩を含有する液体組成物を加熱する工程を経て製造される、３ヒドロキシ酪酸又はその塩を含有する飲料である。
水及び３ヒドロキシ酪酸又はその塩を含有する液体組成物を加熱すると、当該加熱を経て得られる飲料では、加熱前の液体組成物と比較して、３ヒドロキシ酪酸又はその塩に起因する喉への嫌な刺激感が低減されている。 Beverages containing 3-hydroxybutyric acid or its salt produced by the production method of the present invention are also included in the present invention.
The beverage of the present invention is a beverage containing 3-hydroxybutyric acid or a salt thereof, which is produced through a step of heating a liquid composition containing 3-hydroxybutyric acid or a salt thereof.
When a liquid composition containing water and 3-hydroxybutyric acid or its salt is heated, the beverage obtained through the heating has a lower throat irritation due to 3-hydroxybutyric acid or its salt compared to the liquid composition before heating. Unpleasant irritation is reduced.
本発明の飲料において、飲料中の３ヒドロキシ酪酸又はその塩の濃度は、３ヒドロキシ酪酸換算で、好ましくは０．０５ｇ／１００ｍＬ以上、より好ましくは０．１ｇ／１００ｍＬ以上、更に好ましくは０．２ｇ／１００ｍＬ以上、特に好ましくは０．５ｇ／１００ｍＬ以上であり、また、好ましくは３．０ｇ／１００ｍＬ以下、より好ましくは２．０ｇ／１００ｍＬ以下、更に好ましくは１．６ｇ／１００ｍＬ以下である。一態様において、飲料中の３ヒドロキシ酪酸又はその塩の濃度は、３ヒドロキシ酪酸換算で、好ましくは０．０５～３．０ｇ／１００ｍＬ、より好ましくは０．１～３．０ｇ／１００ｍＬ、更に好ましくは０．２～２．０ｇ／１００ｍＬ、特に好ましくは０．５～１．６ｇ／１００ｍＬである。 In the beverage of the present invention, the concentration of 3-hydroxybutyric acid or its salt in the beverage is preferably 0.05 g/100 mL or more, more preferably 0.1 g/100 mL or more, still more preferably 0.2 g in terms of 3-hydroxy butyric acid. /100 mL or more, particularly preferably 0.5 g/100 mL or more, and preferably 3.0 g/100 mL or less, more preferably 2.0 g/100 mL or less, still more preferably 1.6 g/100 mL or less. In one embodiment, the concentration of 3-hydroxybutyric acid or its salt in the beverage is preferably 0.05 to 3.0 g/100 mL, more preferably 0.1 to 3.0 g/100 mL, and even more preferably is 0.2 to 2.0 g/100 mL, particularly preferably 0.5 to 1.6 g/100 mL.
本発明の飲料は、容器詰飲料であることが好ましい。容器は特に限定されず、上記の公知の飲料容器を使用することができる。
本発明の飲料は、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の飲料であってよい。 The beverage of the present invention is preferably a packaged beverage. The container is not particularly limited, and the above-mentioned known beverage containers can be used.
The beverage of the present invention may be a soft drink beverage such as a fruit drink, a tea drink, a coffee drink, a dairy drink, a functional drink, an energy drink, a sports drink, and the like.
本発明は、３ヒドロキシ酪酸又はその塩を含有する飲料を加熱する工程を含む、飲料において、３ヒドロキシ酪酸又はその塩に起因する喉への嫌な刺激感を低減する方法も包含する。上記の加熱工程を含む方法は、３ヒドロキシ酪酸又はその塩を含有する飲料の香味を改善する方法として使用することができる。 The present invention also includes a method for reducing unpleasant irritation to the throat caused by 3-hydroxybutyric acid or a salt thereof in a beverage, which includes the step of heating a beverage containing 3-hydroxybutyric acid or a salt thereof. The method including the heating step described above can be used as a method for improving the flavor of a beverage containing 3-hydroxybutyric acid or a salt thereof.
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。 In this specification, the numerical range expressed by a lower limit value and an upper limit value, ie, "lower limit value to upper limit value" includes the lower limit value and upper limit value. For example, the range represented by "1 to 2" means 1 or more and 2 or less, 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 for explaining the present invention more specifically are shown below. Note that the present invention is not limited only to these examples.
以下では、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）（大阪ガス株式会社製）を用いた。 In the following, R-hydroxybutyric acid (D-3 hydroxybutyric acid) (manufactured by Osaka Gas Co., Ltd.) was used as 3-hydroxybutyric acid.
＜実施例１～３＞
水に、３ヒドロキシ酪酸（以下、３ＨＢと記載する）を混合して、表１に示す濃度の３ＨＢを含有する水溶液（液体組成物）を調製した。調製した３ＨＢを含有する水溶液１９０ｍＬを、缶に入れて密閉した。次いで、オートクレーブを使用して、１００℃で１分間加熱した。加熱後、溶液を４℃まで冷却した。これらの加熱工程を経た３ＨＢ水溶液を、実施例１～３の３ＨＢ含有飲料とした。 <Examples 1 to 3>
3-Hydroxybutyric acid (hereinafter referred to as 3HB) was mixed with water to prepare an aqueous solution (liquid composition) containing 3HB at the concentration shown in Table 1. 190 mL of the prepared aqueous solution containing 3HB was placed in a can and sealed. Then, using an autoclave, it was heated at 100° C. for 1 minute. After heating, the solution was cooled to 4°C. The 3HB aqueous solutions that underwent these heating steps were used as the 3HB-containing beverages of Examples 1 to 3.
＜比較例１～３＞
水に、３ＨＢを混合して、表１に示す濃度の３ＨＢを含有する水溶液を調製し、比較例１～３の３ＨＢ含有飲料とした。比較例１～３では、水溶液の加熱を行わなかった。 <Comparative Examples 1 to 3>
3HB was mixed with water to prepare an aqueous solution containing 3HB at the concentration shown in Table 1, and the 3HB-containing drinks of Comparative Examples 1 to 3 were prepared. In Comparative Examples 1 to 3, the aqueous solution was not heated.
実施例１～３及び比較例１～３で調製した３ＨＢ含有飲料について、充分に訓練を受けた３名のパネリストが、香味の官能評価を行った。香味については、３ＨＢ含有飲料（４℃）を飲用し、３ＨＢによる喉への嫌な刺激感の強さの観点で、下記の基準（０～４点）で、０．５点刻み（９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、水（３ＨＢを含まない水）を飲用時の喉への嫌な刺激感の評点を０点とし、比較例３で調製した３ＨＢ含有飲料を飲用時の喉への嫌な刺激感の評点を４点とした。 Three well-trained panelists conducted a sensory evaluation of the flavor of the 3HB-containing beverages prepared in Examples 1-3 and Comparative Examples 1-3. Regarding flavor, drink a 3HB-containing beverage (4℃) and rate it in 0.5 point increments (9 levels) based on the following criteria (0 to 4 points) based on the strength of the unpleasant irritation to the throat caused by 3HB. ), and then the average value of the panelists' ratings was calculated. As a reference point, the score for the unpleasant irritation to the throat when drinking water (water that does not contain 3HB) is 0, and the score for the unpleasant irritation to the throat when drinking the 3HB-containing beverage prepared in Comparative Example 3 is 0. The score was set at 4 points.
官能評価の評価基準
０点：喉への嫌な刺激感を感じない
１点：喉への嫌な刺激感をあまり感じない
２点：喉への嫌な刺激感をやや感じる
３点：喉への嫌な刺激感を感じる
４点：喉への嫌な刺激感をとても感じる Evaluation criteria for sensory evaluation: 0 points: No unpleasant irritation to the throat 1 point: Not much unpleasant irritation to the throat 2 points: Somewhat unpleasant irritation to the throat 3 points: Throat 4 points: I feel a very unpleasant sensation of irritation in my throat.
評価結果（各パネリストの評点及び評点の平均値）を表１に示す。実施例の３ＨＢ含有飲料は、加熱工程を経ていない比較例の３ＨＢ含有飲料と比較して、３ヒドロキシ酪酸に起因する喉への嫌な刺激感が低減されていた。 The evaluation results (scores of each panelist and average value of the scores) are shown in Table 1. The 3HB-containing beverage of the example had less unpleasant irritation to the throat caused by 3-hydroxybutyric acid than the 3HB-containing beverage of the comparative example that had not undergone the heating process.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
＜実施例４～８＞
水に、３ＨＢを混合して、表２に示す濃度の３ＨＢを含有する水溶液（液体組成物）を調製した。加熱の条件を、８５℃で３０分に変更した以外は、実施例１と同じ方法で加熱を行った。加熱後、溶液を４℃まで冷却した。これらの加熱工程を経た３ＨＢ水溶液を、実施例４～８の３ＨＢ含有飲料とした。 <Examples 4 to 8>
3HB was mixed with water to prepare an aqueous solution (liquid composition) containing 3HB at the concentration shown in Table 2. Heating was performed in the same manner as in Example 1, except that the heating conditions were changed to 85° C. for 30 minutes. After heating, the solution was cooled to 4°C. The 3HB aqueous solutions that underwent these heating steps were used as the 3HB-containing beverages of Examples 4 to 8.
＜比較例４～８＞
水に、３ＨＢを混合して、表２に示す濃度の３ＨＢを含有する水溶液を調製し、比較例４～８の３ＨＢ含有飲料とした。比較例４～８では、水溶液の加熱を行わなかった。 <Comparative Examples 4 to 8>
3HB was mixed with water to prepare an aqueous solution containing 3HB at the concentration shown in Table 2, and the 3HB-containing beverages of Comparative Examples 4 to 8 were prepared. In Comparative Examples 4 to 8, the aqueous solution was not heated.
実施例４～８及び比較例４～８で調製した３ＨＢ含有飲料について、充分に訓練を受けた３名のパネリストが、香味の官能評価を行った。
香味については、３ＨＢ含有飲料（４℃）を飲用し、３ＨＢによる喉への嫌な刺激感の強さの観点で、下記の基準（０～４点）で、０．５点刻み（９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、水（３ＨＢを含まない水）を飲用時の喉への嫌な刺激感の評点を０点とし、比較例８で調製した３ＨＢ含有飲料を飲用時の喉への嫌な刺激感の評点を４点とした。 Three well-trained panelists conducted a sensory evaluation of the flavor of the 3HB-containing beverages prepared in Examples 4-8 and Comparative Examples 4-8.
Regarding flavor, drink a 3HB-containing beverage (4℃) and rate it in 0.5 point increments (9 levels) based on the following criteria (0 to 4 points) based on the strength of the unpleasant irritation to the throat caused by 3HB. ), and then the average value of the panelists' ratings was calculated. As a reference point, the score for the unpleasant irritation to the throat when drinking water (water that does not contain 3HB) is 0, and the score for the unpleasant irritation to the throat when drinking the 3HB-containing beverage prepared in Comparative Example 8 is 0. The score was set at 4 points.
官能評価の評価基準
０点：喉への嫌な刺激感を感じない
１点：喉への嫌な刺激感をあまり感じない
２点：喉への嫌な刺激感をやや感じる
３点：喉への嫌な刺激感を感じる
４点：喉への嫌な刺激感をとても感じる Evaluation criteria for sensory evaluation: 0 points: No unpleasant irritation to the throat 1 point: Not much unpleasant irritation to the throat 2 points: Somewhat unpleasant irritation to the throat 3 points: Throat 4 points: I feel a very unpleasant sensation of irritation in my throat.
評価結果（各パネリストの評点及び評点の平均値）を表２に示す。実施例の３ＨＢ含有飲料は、加熱工程を経ていない比較例の３ＨＢ含有飲料と比較して、３ヒドロキシ酪酸に起因する喉への嫌な刺激感が低減されていた。 The evaluation results (scores of each panelist and average value of the scores) are shown in Table 2. The 3HB-containing beverage of the example had less unpleasant irritation to the throat caused by 3-hydroxybutyric acid than the 3HB-containing beverage of the comparative example that had not undergone the heating process.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
３ヒドロキシ酪酸又はその塩を含有する液体組成物を加熱することによって、３ヒドロキシ酪酸又はその塩に起因する喉への嫌な刺激感を低減できることが分かった。

  It has been found that by heating a liquid composition containing 3-hydroxybutyric acid or its salt, it is possible to reduce the unpleasant irritation to the throat caused by 3-hydroxybutyric acid or its salt.

Claims (6)

  1. ３ヒドロキシ酪酸又はその塩を含有する液体組成物を加熱する工程を含む、３ヒドロキシ酪酸又はその塩を含有する飲料の製造方法。 A method for producing a beverage containing 3-hydroxybutyric acid or a salt thereof, comprising the step of heating a liquid composition containing 3-hydroxybutyric acid or a salt thereof.
  2. 前記液体組成物中の３ヒドロキシ酪酸又はその塩の濃度が、３ヒドロキシ酪酸換算で０．０５～３．０ｇ／１００ｍＬである、請求項１に記載の製造方法。 The manufacturing method according to claim 1, wherein the concentration of 3-hydroxybutyric acid or a salt thereof in the liquid composition is 0.05 to 3.0 g/100 mL in terms of 3-hydroxybutyric acid.
  3. 加熱の温度が、６５～１３０℃である、請求項１又は２に記載の製造方法。 The manufacturing method according to claim 1 or 2, wherein the heating temperature is 65 to 130°C.
  4. ３ヒドロキシ酪酸又はその塩を含有する液体組成物を加熱する工程を経て製造される、３ヒドロキシ酪酸又はその塩を含有する飲料。 A beverage containing 3-hydroxybutyric acid or a salt thereof, which is produced through a step of heating a liquid composition containing 3-hydroxybutyric acid or a salt thereof.
  5. 前記飲料中の３ヒドロキシ酪酸又はその塩の濃度が、３ヒドロキシ酪酸換算で０．０５～３．０ｇ／１００ｍＬである、請求項４に記載の飲料。 The beverage according to claim 4, wherein the concentration of 3-hydroxybutyric acid or a salt thereof in the beverage is 0.05 to 3.0 g/100 mL in terms of 3-hydroxybutyric acid.
  6. 容器詰飲料である、請求項４又は５に記載の飲料。

          The beverage according to claim 4 or 5, which is a packaged beverage.
PCT/JP2023/030408 2022-08-26 2023-08-24 Beverage containing 3-hydroxybutyric acid or salt thereof and method for producing same WO2024043293A1 (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2017127243A (en) * 2016-01-20 2017-07-27 大阪瓦斯株式会社 Fermentation beverage and method for producing the same
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
JP2021193945A (en) * 2020-06-15 2021-12-27 森永乳業株式会社 Protein-containing beverage

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2017127243A (en) * 2016-01-20 2017-07-27 大阪瓦斯株式会社 Fermentation beverage and method for producing the same
JP2021193945A (en) * 2020-06-15 2021-12-27 森永乳業株式会社 Protein-containing beverage
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

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