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WO2023112817A1 - Boisson contenant de l'acide 3-hydroxybutyrique et de l'alcool aliphatique inférieur, et procédé d'amélioration du goût - Google Patents

Boisson contenant de l'acide 3-hydroxybutyrique et de l'alcool aliphatique inférieur, et procédé d'amélioration du goût Download PDF

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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
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WO
WIPO (PCT)
Prior art keywords
hydroxybutyric acid
beverage
lower aliphatic
aliphatic alcohol
concentration
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/JP2022/045245
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English (en)
Japanese (ja)
Inventor
真梨子 小澤
伸哉 富貴澤
瑞穂 山▲崎▼
斉志 渡辺
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Suntory Holdings Ltd
Original Assignee
Suntory Holdings Ltd
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 Suntory Holdings Ltd filed Critical Suntory Holdings Ltd
Priority to JP2023567739A priority Critical patent/JPWO2023112817A1/ja
Priority to AU2022417093A priority patent/AU2022417093A1/en
Priority to CN202280082196.6A priority patent/CN118382365A/zh
Publication of WO2023112817A1 publication Critical patent/WO2023112817A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment 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
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • 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 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
    • A23L2/60—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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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Alcoholic Beverages (AREA)

Abstract

Le but de la présente invention est de fournir : une boisson qui contient de l'acide 3-hydroxybutyrique et un alcool aliphatique inférieur et dont la sensation désagréable de stimulation associée à l'acide 3-hydroxybutyrique et un arrière-goût déplaisant associé à l'alcool aliphatique inférieur sont réduits ; et un procédé pour améliorer le goût d'une boisson contenant de l'acide 3-hydroxybutyrique et un alcool aliphatique inférieur. La présente invention concerne une boisson contenant de l'acide 3-hydroxybutyrique et un alcool aliphatique inférieur, dans laquelle la concentration de l'alcool aliphatique inférieur est de 0,001 % volume/volume ou plus et inférieure à 0,375 % volume/volume.
PCT/JP2022/045245 2021-12-14 2022-12-08 Boisson contenant de l'acide 3-hydroxybutyrique et de l'alcool aliphatique inférieur, et procédé d'amélioration du goût Ceased WO2023112817A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
JP2023567739A JPWO2023112817A1 (fr) 2021-12-14 2022-12-08
AU2022417093A AU2022417093A1 (en) 2021-12-14 2022-12-08 Beverage containing 3-hydroxybutyric acid and lower aliphatic alcohol, and method for improving taste
CN202280082196.6A CN118382365A (zh) 2021-12-14 2022-12-08 含有3羟基丁酸及低级脂肪族醇的饮料及呈味改善方法

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JP2021202547 2021-12-14
JP2021-202547 2021-12-14

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WO2023112817A1 true WO2023112817A1 (fr) 2023-06-22

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JP (1) JPWO2023112817A1 (fr)
CN (1) CN118382365A (fr)
AU (1) AU2022417093A1 (fr)
TW (1) TW202333582A (fr)
WO (1) WO2023112817A1 (fr)

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WO2017184788A1 (fr) * 2016-04-19 2017-10-26 Keto Patent Group, Inc. Administration de butyrate, de bêta-hydroxybutyrate et de composés apparentés à des humains
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WO2020092451A1 (fr) * 2018-10-29 2020-05-07 Keto Patent Group, Inc. Administration à l'homme de butyrate, de bêta-hydroxybutyrate, de cannabidiol et de composés apparentés
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