CN104363775B - Waterborne liquid beverage - Google Patents

Abstract

The present invention provides waterborne liquid beverage, it is characterised in that be combined with LM pectin and polyoxyethylene system nonionic surfactant.

Description

water-based liquid beverage

technical field

The invention relates to an aqueous liquid beverage, which can be used in the fields of medicine, quasi-drug and food.

Background technique

Obesity is a serious social problem that can lead to metabolic syndrome. As an effective means for preventing obesity, there is a diet that restricts food intake, but the reality is that the resulting feeling of hunger makes the diet unsustainable for a long time. Therefore, in order to eliminate the feeling of hunger, there are provided hunger relievers (refer to Patent Document 1), cereals (refer to Patent Document 2), carbonates of edible phosphoproteins and metals (refer to Patent Document 3) and the like.

As one of the methods for improving such a feeling of hunger, a method of using agar to increase the gel strength of the agar after immersion in gastric juice for a certain period of time has been reported (see Patent Document 4). However, since the hard gel needs to be chewed and swallowed, it is difficult to say that its practicality is high. In addition, a method of using a gastriccraft composition containing a gel agent is also reported (see Patent Document 5), but the gel strength is low, and the feeling of fasting cannot be suppressed for a long time.

prior art literature

patent documents

Patent Document 1: Japanese Patent Laid-Open No. 2008-7427

Patent Document 2: Japanese Patent Laid-Open No. 2007-53929

Patent Document 3: Japanese Patent Laid-Open No. 2010-94085

Patent Document 4: Japanese Patent Laid-Open No. 2008-110923

Patent Document 5: Japanese Patent Application Laid-Open No. 2009-530254.

Contents of the invention

The problem to be solved by the invention

The object of the present invention is to provide an aqueous liquid drink, which has the property that although it is a common aqueous liquid drink before drinking, it reacts with gastric acid in the stomach after drinking, gels, stays in the stomach, and satisfies a good feeling of satiety. .

means of solving problems

The inventors of the present invention conducted intensive research to solve the above-mentioned problems, and as a result, found that an aqueous liquid drink containing LM pectin and a polyoxyethylene-based nonionic surfactant reacted with artificial gastric juice (Liquid 1 of the Japanese Pharmacopoeia) to form a gel. to obtain high-strength gels.

The aspect of this invention obtained from the said knowledge is as follows.

(1) An aqueous liquid drink characterized in that it contains LM pectin and a polyoxyethylene-based nonionic surfactant.

(2) The aqueous liquid beverage of (1) above, wherein the compounding amount of the polyoxyethylene-based nonionic surfactant is 0.005 parts by mass or more with respect to 1 part by mass of LM pectin.

(3) The aqueous liquid drink of (1) or (2) above, wherein the polyoxyethylene-based nonionic surfactant is polyoxyethylene hydrogenated castor oil.

(4) The aqueous liquid beverage according to any one of (1) to (3) above, wherein the pH is 3.5 to 7.0.

Invention effect

According to the present invention, it is possible to provide an aqueous liquid drink, which is considered to be gelled by reacting with gastric acid and has high gel strength, so that it can maintain a state in which the feeling of hunger is eliminated for a long time.

detailed description

"Pectin" refers to a water-soluble polysaccharide mainly composed of α-1,4-bonded polygalacturonic acid, which is extracted from apples and citrus fruits. The pectin of the present invention may be derived from any of apples and citrus fruits, but it must be a component of galacturonic acid that exists in the form of free acid or methyl ester as a constituent sugar of pectin. "LM pectin" with a ratio of less than 50%. In addition, pectin having a methyl ester ratio of 50% or more is called HM pectin, and since the soluble solid content in the acidic region is not 55% or more, it will not gel, so it is not suitable for the present invention.

The compounding quantity of LM pectin is 0.01-10 mass % in an aqueous liquid drink, More preferably, it is 0.1-3.5 mass % from the point of an edible property and the gel strength in stomach.

Examples of "polyoxyethylene-based nonionic surfactants" include polyoxyethylene hydrogenated castor oil, polyoxyethylene sorbitan fatty acid esters, polyethylene glycol fatty acid esters, and polyoxyethylene glycerin fatty acid esters. ester.

The compounding quantity of a polyoxyethylene type nonionic surfactant is 0.005-50 mass parts with respect to 1 mass part of LM pectin, Preferably it is 0.01-50 mass parts. With this compounding ratio, it is possible to provide an aqueous liquid drink that is gelled by reaction with gastric acid and has high gel strength, thereby maintaining a state in which the feeling of hunger is eliminated for a long time.

The pH of the aqueous liquid beverage of the present invention is preferably 3.5 to 7.0 because LM pectin will gel when the pH is less than 3.5, and more preferably 4.0 to 7.0 from the viewpoint of the ease of production of the aqueous liquid beverage.

In order to keep the pH of the aqueous liquid drink of the present invention within the above-mentioned range, a pH adjuster such as an organic acid may be blended as necessary.

In addition, as other components, vitamins, minerals, amino acids and their salts, crude drugs, crude drug extracts, caffeine, royal jelly, dextrin, etc. can be appropriately blended within the range that does not impair the effect of the present invention. Furthermore, additives such as antioxidants, coloring agents, fragrances, flavoring agents, preservatives, and sweeteners can be appropriately blended as needed within the range that does not impair the effects of the present invention.

The aqueous liquid beverage of the present invention can be prepared by a conventional method, and the method is not particularly limited. For example, it can be prepared by weighing and dissolving each component in an appropriate amount of pure water, adjusting the pH, adding pure water to adjust the volume, and performing filtration and sterilization as necessary.

The aqueous liquid beverage of the present invention can be provided as various beverages in the food field such as soft drinks, functional drinks, health drinks, syrups and other pharmaceuticals and quasi-drugs, tea drinks, and sports drinks.

Example

Examples, comparative examples, and test examples are shown below, and the present invention will be described in more detail.

[Example and Comparative Example]

Add citric acid hydrate and sodium benzoate to purified water, further add polyoxyethylene hydrogenated castor oil (Examples 1 to 6) as a polyoxyethylene-based nonionic surfactant, and decaglycerol as a polyglycerin fatty acid ester Monooleate (comparative example 2), or refined soybean lecithin (comparative example 3) as lecithin is dissolved and adjusted to pH 3.5 (in the case of final pH 4.0), 4.5 with hydrochloric acid and sodium hydroxide (The case where the final pH is 4.5, 7.0). This solution was heated to 80° C. to dissolve LM pectin, pure water was added to this solution to make the total amount 100 mL, and the pH was adjusted to 4.0, 4.5 or 7.0 with sodium hydroxide. Glass bottles were filled with each test liquid and sterilized to obtain beverages of Examples 1 to 6 and Comparative Examples 1 to 5 shown in Tables 1 to 3.

[Table 1]

[Table 2]

[table 3]

[Test Example 1] Measurement of Gel Strength

Gel strength (breaking strength) was measured by the following method.

12.5 mL of the beverage samples prepared in Examples 1 to 6 and Comparative Examples 1 to 5 were put into a 50 mL beaker, and 12.5 mL of Japanese Pharmacopoeia First Liquid (Japanese Pharmacopoeia Disintegration Test Method No. 1 fluid). In addition, the first liquid of the Japanese Pharmacopoeia is an acidic solution (pH 1.2) equivalent to gastric juice. After standing at room temperature for 1 hour, the gel strength (breaking strength) was measured with a rheometer.

Instrument used: FUDOH rheometer (Model: RT-2100NJ-CW manufactured by Leotech Co., Ltd.)

Adapter used: viscoelastic thick round rod φ20mm

Test Mode: Fracture Test

Measuring range: 20N

Recording table speed: 1cm/min

The average values of the measurement results three times are shown in Tables 4-6.

[Table 4]

[table 5]

[Table 6]

By blending the polyoxyethylene-based nonionic surfactant (polyoxyethylene hydrogenated castor oil) as in Example 1, the gel strength (breaking strength) significantly increased compared with Comparative Example 1. Gel was not observed with the polyglyceryl fatty acid ester (decaglycerol monooleate) added in Comparative Example 2 or the lecithin (purified soybean lecithin) added in Comparative Example 3 compared to Comparative Example 1 in which they were not added Intensity rises.

By blending the polyoxyethylene-based nonionic surfactant as in Examples 2 and 3, and adjusting the pH to 4.0 to 7.0, the gel strength (breaking strength) significantly increased compared with Comparative Examples 4 and 5.

By blending 0.005 parts by mass or more of a polyoxyethylene-based nonionic surfactant with respect to 1 part by mass of LM pectin as in Examples 4 to 6, the gel strength (breaking strength) significantly increased compared to Comparative Example 1.

Industrial applicability

According to the present invention, it is possible to provide an aqueous liquid drink that reacts with gastric acid to gel and has high gel strength, so that it can maintain a state in which the feeling of hunger is eliminated for a long time. Therefore, by providing the present invention as medicines, quasi-drugs, and foods aimed at dieting for the prevention of obesity, the development of these industries can be expected.

Claims (3)

1. Aqueous liquid beverage, it is the aqueous liquid beverage that is mixed with LM pectin and polyoxyethylene series nonionic surfactant, it is characterized in that, described polyoxyethylene series nonionic surfactant is polyoxyethylene hydrogenated castor oil. 2. The aqueous liquid drink according to claim 1, wherein the compounding amount of the polyoxyethylene-based nonionic surfactant is 0.005 parts by mass or more with respect to 1 part by mass of LM pectin. 3. The aqueous liquid drink according to claim 1 or 2, wherein the pH is 3.5 to 7.0.