WO2024043293A1 - Boisson contenant de l'acide 3-hydroxybutyrique ou un sel de celui-ci et son procédé de production - Google Patents

Boisson contenant de l'acide 3-hydroxybutyrique ou un sel de celui-ci et son procédé de production 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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WO
WIPO (PCT)
Prior art keywords
hydroxybutyric acid
salt
beverage
liquid composition
heating
Prior art date
Application number
PCT/JP2023/030408
Other languages
English (en)
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
Original Assignee
サントリーホールディングス株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by サントリーホールディングス株式会社 filed Critical サントリーホールディングス株式会社
Publication of WO2024043293A1 publication Critical patent/WO2024043293A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • 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)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Mycology (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

L'objectif de la présente invention est de fournir : une boisson qui contient de l'acide 3-hydroxybutyrique ou un sel de celui-ci mais a moins de sensation désagréable d'irritation de la gorge associée à l'acide 3-hydroxybutyrique ou un sel de celui-ci ; et un procédé de production de la boisson. La présente invention concerne un procédé de production d'une boisson contenant de l'acide 3-hydroxybutyrique ou un sel de celui-ci, le procédé comprenant une étape de chauffage d'une composition liquide contenant de l'acide 3-hydroxybutyrique ou un sel de celui-ci.
PCT/JP2023/030408 2022-08-26 2023-08-24 Boisson contenant de l'acide 3-hydroxybutyrique ou un sel de celui-ci et son procédé de production WO2024043293A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2022134998 2022-08-26
JP2022-134998 2022-08-26

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WO2024043293A1 true WO2024043293A1 (fr) 2024-02-29

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2017127243A (ja) * 2016-01-20 2017-07-27 大阪瓦斯株式会社 発酵飲料およびその製造方法
CN112262936A (zh) * 2020-10-22 2021-01-26 珠海麦得发生物科技股份有限公司 一种含3-羟基丁酸的饮品及其制备方法和应用
CN113712140A (zh) * 2021-09-13 2021-11-30 珠海麦得发生物科技股份有限公司 一种含(r)-3羟基丁酸的固体饮料及其制备方法
JP2021193945A (ja) * 2020-06-15 2021-12-27 森永乳業株式会社 タンパク質含有飲料

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2017127243A (ja) * 2016-01-20 2017-07-27 大阪瓦斯株式会社 発酵飲料およびその製造方法
JP2021193945A (ja) * 2020-06-15 2021-12-27 森永乳業株式会社 タンパク質含有飲料
CN112262936A (zh) * 2020-10-22 2021-01-26 珠海麦得发生物科技股份有限公司 一种含3-羟基丁酸的饮品及其制备方法和应用
CN113712140A (zh) * 2021-09-13 2021-11-30 珠海麦得发生物科技股份有限公司 一种含(r)-3羟基丁酸的固体饮料及其制备方法

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