Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/66—Proteins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
  • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
  • A23L29/231—Pectin; Derivatives thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/17—Amino acids, peptides or proteins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/17—Amino acids, peptides or proteins
  • A23L33/175—Amino acids
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/17—Amino acids, peptides or proteins
  • A23L33/18—Peptides; Protein hydrolysates

Definitions

• the present invention relates to an aqueous liquid beverage and can be used in the fields of pharmaceuticals, quasi drugs and foods.
• Obesity is a serious social problem that leads to metabolic syndrome.
• An effective means for preventing obesity is a diet with a limited dietary intake, but the actual situation is that it does not last long because of the feeling of hunger. Therefore, in order to eliminate the feeling of hunger, the hunger sensation relieving agent (see Patent Document 1), a cereal food (see Patent Document 2), an edible phosphoprotein, and a metal carbonate (Patent) Reference 3) is provided.
• Patent Document 4 As one method for improving such a feeling of hunger, a method of using agar to improve the gel strength of agar after being immersed in gastric juice for a certain time has been reported (see Patent Document 4). However, since it is necessary to chew and swallow a hard gel, it is difficult to say that it is highly practical. Moreover, although the method (refer patent document 5) using the gastric raft composition containing a gelatinizer is also reported, the intensity
• nutritional components such as amino acids, taurine, carnitine, peptides, and proteins are simultaneously blended, there is a problem that gel strength decreases.
• the object of the present invention is that it is a normal aqueous liquid beverage before drinking, but after drinking it has the property of reacting with gastric acid in the stomach to gel, staying in the stomach and having a good stomach, It is to provide an aqueous liquid beverage containing amino acids, taurine, carnitine, peptides or proteins.
• an aqueous liquid beverage containing LM pectin containing dextrin at the same time is gelled by reacting with artificial gastric juice (JP 1st liquid), amino acids, taurine, It has been found that the reduced gel strength is restored to a considerable extent by incorporation of carnitine, peptide or protein.
• JP 1st liquid artificial gastric juice
• An aqueous liquid beverage comprising LM pectin, dextrin, and an amino acid, taurine, carnitine, peptide or protein.
• the aqueous liquid drink according to (1) wherein the compounding amount of amino acid, taurine, carnitine, peptide or protein is 1.5 parts by mass or less with respect to 1 part by mass of LM pectin.
• the present invention reacts with gastric acid and gels, and its gel strength is high, so that it can be maintained for a long time in a state in which hunger is eliminated. It became possible to provide liquid beverages.
• Pectin is a water-soluble polysaccharide composed mainly of ⁇ -1,4-linked polygalacturonic acid, and is extracted from apples and citrus fruits.
• the pectin of the present invention may be derived from apples or citrus fruits, but the proportion of pectin constituting galacturonic acid present as free acid or methyl ester is 50%. Less than “LM pectin”.
• pectin having a methyl ester ratio of 50% or more is referred to as HM pectin.
• HM pectin in the acidic region, it does not gel unless the soluble solid content is 55% or more, and is not suitable for the present invention.
• the blending amount of LM pectin is 0.01 to 10% by mass in the aqueous liquid beverage, and 0.1 to 3.5% by mass is more preferable from the viewpoint of ingestion and gel strength in the stomach.
• Dextrin is produced by hydrolyzing starch with acid or enzyme, and is a combination of several glucoses.
• indigestible dextrin can be used in addition to normal dextrin.
• Indigestible dextrin is an indigestible, hardly absorbable, low-calorie water-soluble dietary fiber that is not hydrolyzed by human digestive enzymes.
• the blending amount of dextrin is 0.1 to 300 parts by weight with respect to 1 part by weight of LM pectin, preferably 1 to 100 parts by weight.
• amino acid examples include asparagine, aspartic acid, alanine, arginine, isoleucine, glycine, glutamine, glutamic acid, cysteine, serine, tyrosine, tryptophan, threonine, valine, proline, histidine, phenylalanine, methionine, leucine, and lysine. Glycine and arginine are preferred.
• Taurine is also called aminoethyl sulfonic acid or 2-aminoethane sulfonic acid, and is produced by chemical synthesis as well as extracts from various animals such as cow bile, shellfish, squid and octopus. Either can be used in the present invention.
• “Carnitine” is also called ⁇ -trimethyl- ⁇ -hydroxybutyrobetaine.
• “Carnitine” includes L-carnitine, DL-carnitine, and salts thereof (hydrochloride, nitrate, fumarate, tartrate, etc.) and related compounds (acetylcarnitine, propionylcarnitine, etc.) Among them, L-carnitine is preferable.
• Examples of the “peptide” include yeast peptide, collagen peptide, milk peptide, egg white peptide, sadden peptide, glutamine peptide, globin peptide, etc. Among them, yeast peptide or collagen peptide is preferable.
• protein examples include soy protein, milk protein, wheat protein, rice bran protein extract, proteinase inhibitor, etc.
• proteinase inhibitor is preferable. It is known that proteinase inhibitors are abundant in extracts from potatoes.
• One or more amino acids, taurine, carnitine, peptides or proteins can be blended, and the blending amount is 0.01 to 1.5 parts by weight with respect to 1 part by weight of LM pectin, 0.02 ⁇ 1.5 parts by mass is preferred.
• this blending ratio it is a normal aqueous liquid drink before drinking, but after drinking it has the property of reacting with stomach acid in the stomach and gelling, staying in the stomach and having a good stomach, and amino acids , Taurine, carnitine, peptide, protein can be blended to provide an aqueous liquid beverage with sufficient gel strength.
• the pH of the aqueous liquid beverage of the present invention is preferably 3.5 to 7.0 because LM pectin gels when the pH is less than 3.5, and from the viewpoint of ease of production of the aqueous liquid beverage, 3.9 to 7.0 is more preferable.
• a pH adjuster such as an organic acid can be blended as necessary.
• vitamins, minerals, herbal medicines, herbal extracts, caffeine, royal jelly and the like can be appropriately blended within a range not impairing the effects of the present invention.
• additives such as antioxidants, colorants, fragrances, flavoring agents, preservatives, sweeteners and the like can be appropriately blended as necessary so long as the effects of the present invention are not impaired.
• the aqueous liquid beverage of the present invention can be prepared by a conventional method, and the method is not particularly limited. For example, after each component is weighed and dissolved in an appropriate amount of purified water, the pH is adjusted, the volume is further adjusted by adding purified water, and filtration and sterilization are performed as necessary.
• the aqueous liquid drink of the present invention can be provided as various drinks in food areas such as soft drinks, functional drinks, pharmaceuticals such as drinks and syrups, quasi drugs, tea drinks, sports drinks and the like.
• Citric acid hydrate and sodium benzoate were added to purified water. Further, amino acids (glycine; Comparative Example 3, Example 1, L-arginine hydrochloride; Comparative Example 5, Example 3), taurine (Comparative Example 4) , 10, 11, Examples 2, 8 to 11), L-carnitine (Comparative Example 9, Example 7), Peptide (Yeast Peptide; Comparative Example 6, Example 4, Collagen Peptide; Comparative Example 7, Example 5) ) Or protein (potato extract containing proteinase inhibitor; Comparative Example 8, Example 6) is added and dissolved, and the pH is 3.5 (in the case of final pH 3.9) with hydrochloric acid / sodium hydroxide.
• amino acids glycine; Comparative Example 3, Example 1, L-arginine hydrochloride; Comparative Example 5, Example 3
• taurine Comparative Example 4
• 10, 11, Examples 2, 8 to 11 L-carnitine
• Peptide Yeast Peptide; Comparative Example 6, Example 4, Collagen Peptide; Comparative Example 7, Example
• JP 1 liquid is an acidic solution (pH is 1.2) corresponding to gastric juice. After standing at room temperature for 1 hour, the gel strength (breaking strength) was measured with a rheometer.
• the gel strength (breaking strength) was remarkably increased by adding taurine as in Examples 8 and 9 and adjusting the pH to 3.9 to 7.0 as compared with Comparative Examples 10 and 11.
• the gel strength (breaking strength) is significantly higher than that in Comparative Example 4 by blending dextrin with 1.5 parts by mass of taurine with respect to 1 part by mass of LM pectin. Increased.
• the present invention is a normal aqueous liquid drink before drinking, but after drinking, it reacts with gastric acid in the stomach and gels, has the property of staying in the stomach and having a good stomach, and amino acids, It has become possible to provide an aqueous liquid drink containing taurine, carnitine, peptide, and protein. Therefore, the development of these industries is expected by providing the present invention as a pharmaceutical, quasi-drug and food aimed at preventing obesity.

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• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Health & Medical Sciences (AREA)
• Polymers & Plastics (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Nutrition Science (AREA)
• Proteomics, Peptides & Aminoacids (AREA)
• Mycology (AREA)
• Dispersion Chemistry (AREA)
• Molecular Biology (AREA)
• Coloring Foods And Improving Nutritive Qualities (AREA)
• Non-Alcoholic Beverages (AREA)
• Jellies, Jams, And Syrups (AREA)
• Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)

Priority Applications (4)

Applications Claiming Priority (2)

Publications (1)

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Citations (7)

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• 2013
  • 2013-04-03 HK HK15107610.8A patent/HK1206942A1/xx unknown
  • 2013-04-03 JP JP2014509183A patent/JP6441674B2/ja active Active
  • 2013-04-03 CN CN201380018271.3A patent/CN104349684A/zh active Pending
  • 2013-04-03 WO PCT/JP2013/060173 patent/WO2013151084A1/fr not_active Ceased
  • 2013-04-03 TW TW102112182A patent/TW201402015A/zh unknown
• 2014
  • 2014-10-03 PH PH12014502240A patent/PH12014502240A1/en unknown
  • 2014-10-08 IN IN8377DEN2014 patent/IN2014DN08377A/en unknown

Patent Citations (7)

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