CN108135224A - 植物保健饮料 - Google Patents
植物保健饮料 Download PDFInfo
- Publication number
- CN108135224A CN108135224A CN201680043765.0A CN201680043765A CN108135224A CN 108135224 A CN108135224 A CN 108135224A CN 201680043765 A CN201680043765 A CN 201680043765A CN 108135224 A CN108135224 A CN 108135224A
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- beverage
- protein
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- oat
- plant
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- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 claims abstract description 11
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
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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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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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
- A23L2/52—Adding ingredients
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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
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- A23L2/66—Proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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
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- A—HUMAN NECESSITIES
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/185—Acids; Anhydrides, halides or salts thereof, e.g. sulfur acids, imidic, hydrazonic or hydroximic acids
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Abstract
燕麦类的植物保健饮料包括以下或基本上由以下组成：来自燕麦的高血糖指数(GI)的碳水化合物、固有的燕麦蛋白、β‑葡聚糖、马铃薯蛋白或组成类似于马铃薯蛋白的组成的其他植物来源的蛋白质，以及水，但不包含以下的任何一种：动物来源的蛋白质、三甲基甘氨酸、除了β‑葡聚糖之外的水胶体。还公开了一种在体力消耗时促进肌糖原恢复的方法，该方法在非常接近消耗时适时地施用糖原恢复有效量的保健饮料。
Description
技术领域
本发明涉及植物燕麦类保健饮料，以及通过施用该饮料来促进肌糖原恢复或延缓体力消耗的方法。
背景技术
目前市场上有大量保健营养饮料。它们中一些被设计用于与体力运动相关的用途。他们的目的是提高身体机能而不是健康。为了运动后的快速恢复，需要从饮料的碳水化合物内容物补充耗尽的糖原储存。这样的饮料的碳水化合物具有高血糖指数。在需氧和厌氧运动后，胰岛素敏感性都暂时升高，使能够高速率合成糖原。保健饮料的蛋白质含量，如果有的话，通过增加胰岛素释放来增强效果。
目前可用的该种类的饮料通常是以奶为基础的，它们的主要蛋白质组分是乳清蛋白或酪蛋白。然而，大量摄入奶和动物类蛋白质增加心血管疾病的风险。含有动物类蛋白质的饮料的另一个问题是它们引起过敏的性质。另一方面，植物来源的蛋白质在组成和因而营养价值上被认为不如来自动物源的蛋白质。
WO 2008/069650A1中公开用于分离马铃薯总蛋白以及其主要成分马铃薯糖蛋白(按重量计40％～50％)、蛋白酶抑制剂(按重量计30％～40％)和其他蛋白质(按重量计10％～20％)的方法。WO 2014/011042A1公开用于通过在包括适当配体的聚合材料上进行吸附来分离马铃薯蛋白成分的方法。WO 2011/059330 A1公开用作食品添加剂的用还原糖糖化的马铃薯蛋白。
发明目的
本发明的一个目的是提供一种植物保健饮料，其不具有包括来自动物源的蛋白质的保健饮料的缺点，同时在体力消耗时针对肌糖原恢复至少同样有效。
从本发明的以下发明内容、本发明的优选实施方式的描述和所附权利要求书的研究，本发明的进一步目的将变得明显。
发明内容
根据本发明，公开了一种植物保健饮料，其包括以下或基本上由以下组成：高血糖指数(GI)的碳水化合物、β-葡聚糖、燕麦蛋白、马铃薯蛋白或组成类似于马铃薯蛋白的组成的其他植物蛋白，以及水，但其不包含以下的任何一种：动物来源的蛋白质、三甲基甘氨酸、除了β-葡聚糖之外的水胶体。高GI的碳水化合物优选是麦芽糖和低分子量的低聚糖的混合物，该低分子量的低聚糖含有少量葡萄糖或不含葡萄糖，特别是小于按重量计总固体的1％或2％的葡萄糖。
优选高GI的碳水化合物是二糖的混合物，特别是通过酶促降解燕麦源(如燕麦粉)获得或可获得的麦芽糖和低分子量的低聚糖，燕麦粉特别是这样的燕麦源，其β-葡聚糖酶含量已大幅减少，如减少80％或以上或90％或以上或95％或以上的程度或被去除。β-葡聚糖酶含量减少或消除的优选的方法是热处理燕麦源。该过程还释放燕麦源中含有的燕麦蛋白，在该应用中这种蛋白质被称为固有的燕麦蛋白。本发明的植物保健饮料中的固有的燕麦蛋白的含量为按重量计干物质的约1％。提高饮料的蛋白质含量需要添加来自燕麦以外的植物源的蛋白质。本发明的植物保健饮料可另外包括添加的葡萄糖和/或蔗糖，但这不是优选的。优选的是植物保健饮料的β-葡聚糖是通过对所述燕麦源的淀粉组分进行酶促降解(特别是使用α-淀粉酶或β-淀粉酶或它们的组合)获得的或可获得的。本发明的低分子低聚糖特别包括以下或由以下组成：分子量小于5000，特别是小于3000的低聚糖。
根据本发明的优选方面，本发明的保健饮料基于通过EP 1383396 A、EP 1123012A或WO 2014/123466 A1中公开的方法获得或可获得的燕麦饮料，该饮料富含植物来源的蛋白质，且不含动物来源的蛋白质。
优选的植物来源的蛋白质是含有以下的蛋白质：
特别优选的植物来源的蛋白质是马铃薯蛋白。另一种特别优选的植物来源的蛋白质是用还原性单糖或二糖或右旋糖酐或其组合糖化的马铃薯蛋白。
优选的本发明的保健饮料包括按重量百分比计的：
-约1％的固有燕麦蛋白；
-从2％至5％的马铃薯蛋白；
-从0.1％至0.4％，特别是从0.2％至0.3％的β-葡聚糖；
-从0.5％至4.0％的植物油；
-从4％至12％的麦芽糖和低分子量多糖；
-直至100％的水。
优选的本发明的保健饮料可以可选地包括以下中的一个或多个：
-从2％至6％的植物油；
-从0％至2％的右旋糖；
-选自磷酸三钙、磷酸二钙、碳酸钙的钙盐；
-氯化钠；
-芳香剂。
本发明的植物保健饮料相比于具有包括与植物蛋白相同的量的来自动物源的蛋白质的相同组成的保健饮料，在体力消耗时对于肌糖原恢复至少是同样有效的或更有效的，特别是相比于具有包括与植物蛋白相同的量的奶蛋白的相同组成的保健饮料，至少是同样有效的或更有效的。可以在体力消耗之前或体力消耗之后，摄取肌糖原恢复有效量的本发明的植物保健饮料，在体力消耗时恢复肌糖原。为使之有效，应在开始消耗之前的短时间内或在消耗结束后的短时间内服用保健饮料，但也可在消耗过程中服用。所述短时间是消耗之前或之后30分钟，特别是15分钟，最特别是10分钟或5分钟的时间段。本发明的保健饮料的功效的可能的但不具有约束力的解释是它迅速从胃转移到小肠，饮料的低粘度加速胃的排空。富含相应的量的其他植物蛋白(如豌豆蛋白和小扁豆蛋白)的燕麦类保健饮料基本上粘性更大，因而不易从胃里迅速排空。
根据一个重要方面，本发明的保健饮料在延缓体力消耗方面比包括乳制奶蛋白而不是燕麦蛋白、马铃薯蛋白和/或其他植物来源的蛋白质的相同组成的保健饮料基本上更有效。
根据本发明，进一步公开了在体力消耗时促进肌糖原恢复或延缓体力消耗的方法，包括在非常接近体力消耗时适时地施用糖原恢复有效量的或者体力消耗延迟量的本发明的植物保健饮料。在该方法中，可以在导致体力消耗的活动开始之前或者在活动结束之后或者活动期间进行施用。在该方法中，糖原恢复有效量或体力消耗延缓有效量为>100ml，特别是>200ml，如250ml或以上的本发明的饮料。
本发明的植物保健饮料可以通过如下制造：在容器中提供前述种类的燕麦基料，并且将其他成分掺混到燕麦基料，同时搅拌。然后将植物保健饮料巴氏灭菌并无菌包装。从消费者的角度来看，期望提供大约中性pH的保健饮料(如巧克力饮料)和酸性pH的保健饮料(如水果饮料)。
现在将通过参考由若干附图图示的若干本发明的优选实施方式来更详细地解释本发明。
附图说明
图1是示出pH为6.5的富含蛋白质的燕麦类饮料的粘度的图；
图2是示出pH为6.5的富含蛋白质的燕麦类饮料的粘度的图；
图3是示出在耐力测试期间随后是恢复期的胰岛素水平(μIU/ml)的图。
具体实施方式
本发明所使用的马铃薯蛋白可得自荷兰芬丹的AVEBE U.A.，商品名为SolanicTM。马铃薯蛋白的另一个供应商是丹麦凯隆堡的Karup Kartoffelfabrik A.m.b.A.。用于本发明的β-葡聚糖(作为燕麦基料的天然组分除外)可得自瑞典希姆斯塔德的Tate&LyleSweden AB。
实施例1～3描述用于临床研究的饮料。实施例1中的饮料是根据本发明的饮料，而实施例2和实施例3的饮料仅用于比较。实施例1～3的饮料是卡路里相等的。
实施例1.植物保健饮料
本发明的植物保健饮料通过将表1中列出的成分在室温下混合而制成。
在体力消耗时肌糖原恢复方面对该饮料与实施例2和实施例3的饮料进行比较。
表1.本发明的植物保健饮料A
*PromOatTMβ-葡聚糖，TATE&LYLE燕麦成分,瑞典希姆斯塔德。每100g的营养数据：能量315kcal/1319kJ；脂肪0,5g；燕麦麦芽糖糊精56g，含有少于0,5g的糖；纤维(燕麦β-葡聚糖35g；蛋白质4g；盐<70mg。
实施例2.与实施例1的保健饮料具有相同的碳水化合物、蛋白质和脂肪含量的奶饮料。
为了与实施例1的本发明的保健饮料相比较，奶饮料通过在室温下混合表2中列出的组分而制备。
表2.乳制奶饮料
实施例3.麦芽糖糊精饮料，阴性对照
为了与实施例1的本发明的保健饮料进行比较，通过混合表3中列出的组分制备麦芽糖糊精饮料。它与实施例1的本发明的马铃薯蛋白饮料和实施例2的低乳糖奶饮料每体积的能量含量相同，但不含蛋白质。
表3.麦芽糖糊精饮料
实施例4.比较肌糖原恢复研究。
对稍活跃的、超重的、年龄20～40岁、BMI从28到32的男性受试者进行运动试验。
i)预干预测试：登记3天的食物记录，由ActiheartTM装置测量能量消耗。第一天进行全身DEXA扫描以确定身体组成。采集血液样本和股外侧肌的活检样本。每次消耗250ml的测试饮料体积。
ii)在不同的天中的初始运动测试：
a.受试者匹配。根据最大摄氧量(VO2max)和培训经验匹配；受试者随机分配到三组中的一个：根据本发明的燕麦类饮料、奶类饮料、麦芽糖糊精饮料(对照)；
b.第一耐力测试。在耐力测试(70％VO2max持续90分钟)之前15分钟和之后立即消耗测试饮料。在第一次饮用前、直接在运动时、以及60分钟和120分钟的恢复期之后采集血液样本(图3)；
c.第二耐力测试。以80％VO2max进行直到疲惫。在运动前15分钟和运动后立即消耗测试饮料。在第一次饮用前、直接在运动时、以及60分钟和120分钟的恢复期之后采集血液样本。
iii)为期6周的体能训练干预期，包括每周3～4次有监督和控制的自行车和跑步项目。训练负荷为60％～80％VO2max；训练项目长度从45分钟到90分钟。相应地在在项目和适应负荷期间监测心率。营养和饮食根据食物摄入指南。从摄入测试饮料2小时内不摄入食物或其他含能量的饮料。测试进一步表明，根据本发明的饮料(实施例1)在体力消耗时对于肌糖原恢复与具有相同的能量含量和组成的包括来自动物源的蛋白质的保健饮料(实施例2)一样有效，甚至更好，并且比具有相同的能量含量的缺乏蛋白质的饮料(实施例3)更有效。在耐力测试后恢复期间，与由乳制奶产生的胰岛素水平相比，根据本发明的饮料在恢复1小时时产生了显著增加的胰岛素水平。
iv)在干预之后确定身体组成、血液样本和VO2max，并且耐力测试遵循与干预前相同的方案来重复。
表3a说明在第一耐力测试中直至体力消耗所花费的时间。根据本发明的饮料大大延长了直至体力消耗的时间。
表3a.首次体能测试中体力消耗的时间
实施例5.本发明的植物保健饮料B-苹果/绿茶/菠菜
在搅拌下在约55℃至60℃下向燕麦基料(用α-淀粉酶和β-淀粉酶通过两步法酶促降解578kg热处理的燕麦粉在水(4170kg)中的悬浮液来制备)掺混马铃薯蛋白(SolanicTM300XP，125kg，然后SolanicTM300N，45kg)，随后掺混750kg苹果汁、绿茶和菠菜汁的混合物。该产品的pH为约6.3。市售的马铃薯蛋白SolanicTM300XP和SolanicTM300N的水溶液在其pH方面稍有不同；他们的混合物可以变化以调节最终产品的pH，此处调节至pH 4.1±0.2，然后在约105℃下对其巴氏杀菌、冷却并在无菌容器中进行无菌包装。如此生产的植物保健饮料具有<50cP(0.05Pa·s)的粘度(sp2/60rpm/25℃±2℃)。pH为6～7的本发明的植物保健饮料可以在约140℃的温度下进行巴氏杀菌4秒～8秒，然后在室温下稳定储存(如果无菌灌装到TetraPakTM纸盒容器中)。pH约为5的饮料可以在约125℃的温度下进行巴氏杀菌，用于在室温下储存。对于稍酸性的饮料，优选使用约105℃的巴氏杀菌温度，以在冰箱温度(约5℃)下储存。
实施例6.本发明的植物保健饮料C-红甜菜/姜
在搅拌下在室温下向燕麦基料(用α-淀粉酶和β-淀粉酶通过两步法酶促降解578kg热处理的燕麦粉在水(4170kg)中的悬浮液来制备)掺混马铃薯蛋白(SolanicTM300XP，125kg，然后SolanicTM300N，45kg)，随后掺混600kg的通过研磨红甜菜和姜并过滤所得的浆料而制备的果汁混合物。在添加红甜菜汁/姜汁之后获得的混合物的pH约为6.3。市售的马铃薯蛋白SolanicTM300XP和SolanicTM300N的水溶液在其pH方面稍有不同；它们的混合物可以以与实施例5中相同的方式变化以调节最终产品的pH至pH4.1±0.2。植物保健饮料具有<50cP(0.05Pa·s)的粘度(sp2/60rpm/25℃±2℃)。
实施例7.富含蛋白质的燕麦饮料的剪切粘度
通过向燕麦饮料(按重量计含有1％的植物蛋白(即源自从其制备饮料的燕麦源的固有的燕麦蛋白)的燕麦饮料)中添加不同的植物蛋白分离物，制备最终蛋白质含量为按重量计干物质的5％的富含蛋白质的燕麦饮料。由于所有样品都含有来自饮料的燕麦源的固有的(未添加的)燕麦蛋白，以下将省略对固有的燕麦蛋白的提及。蛋白质分离物源包括马铃薯(分别为SolanicTM300N和SolanicTM300XP)、小扁豆(Ingredion VitessenceTMPulse2550)和豌豆(NutralysTMS85F)。
样品制备。将表4中的配方浸入沸水浴中，瓶内容物的温度由温度计控制。在其内容物达到90℃之后5分钟取出瓶，通过浸入冷水中冷却至室温。通过转移到一对玻璃管中，每个瓶的内容物被分为两半，通过5M HCl和2M NaOH将其pH调节至6.5和3.5，对应于中性饮料以及具有添加的果泥中的pH。
表4.富含蛋白质的燕麦饮料，总蛋白质含量为按重量计5％
粘度测量。用具有鲍勃杯几何(bob-cup geometry)的流变仪(Kinexus系列，Malvern Instruments，英国)测量剪切粘度。设置包括粘度作为剪切速率的函数，在25℃下，每十倍取7个点。通过用勺子缓慢搅拌来使观察到沉积物的样品逐渐再悬浮，然后在测量前使其静置5分钟。报告值为在0.1s-1～20s-1范围内用幂律模型计算的剪切粘度以及稠度指数(m)和行为指数(n)。行为指数为1表示牛顿行为，行为指数<1剪切变稀，行为指数>1剪切增稠。
结果：样品pH为6.5。在从0.1s-1至20s-1的剪切速率范围内的剪切粘度(Pa·s)如图1所示。马铃薯的粘度最低，其次是豌豆和小扁豆。样品表现类似于剪切速率独立于粘度的牛顿流体。稠度指数(m)和行为指数(n-1)使用幂律模型计算(表5)。
结果：样品pH为3.5。马铃薯的粘度最低，其次是豌豆和小扁豆(图2)。稠度指数遵循相同的模式，所有样品显示剪切变稀行为(表5)。
表5.燕麦饮料在pH6.5和pH3.5下的基于幂律模型的平均稠度指数(m)和行为指数(n)值
Claims (19)
1.燕麦类的植物保健饮料，所述饮料包括以下或基本上由以下组成：高血糖指数(GI)的碳水化合物、固有的燕麦蛋白、β-葡聚糖、马铃薯蛋白或组成类似于马铃薯蛋白的组成的其他植物来源的蛋白质，以及水，但所述饮料不包含以下的任何一种：动物来源的蛋白质、三甲基甘氨酸、除了β-葡聚糖之外的水胶体，其中所述高GI的碳水化合物是二糖的混合物，特别是通过酶促降解燕麦源获得或可获得的麦芽糖和低分子量的低聚糖。
2.如权利要求1所述的饮料，其中所述高GI的碳水化合物是麦芽糖和含有少量葡萄糖或不含葡萄糖的低分子量的低聚糖的混合物。
3.如权利要求2所述的饮料，其含有少于按重量计总固体的2％的量的葡萄糖。
4.如权利要求2所述的饮料，其含有少于按重量计总固体的1％的量的葡萄糖。
5.如权利要求1至4中任一项所述的饮料，
6.如权利要求5所述的饮料，其中所述燕麦源是燕麦粉，所述燕麦粉的β-葡聚糖酶的含量已大幅减少，如减少至小于原始含量的20％，或小于原始含量的10％，或小于原始含量的5％，或已被除去。
7.如权利要求6所述的饮料，其中已通过热处理减少或除去了所述燕麦源的所述β-葡聚糖酶的含量。
8.如权利要求1至6中任一项所述的饮料，其中已通过对所述燕麦源的淀粉组分进行酶促降解获得了所述饮料的所述β-葡聚糖。
9.如权利要求8所述的饮料，其中已使用α-淀粉酶或β-淀粉酶或它们的组合降解淀粉。
10.如权利要求1至9中任一项所述的饮料，其中所述植物的蛋白质中含有按重量计的以下：Ile，4.0～7.0；Leu，7.0～10.0；Val，4.0～9.0；Lys，5.0～8.0；Met 0.5～2.0；Phe，5.0～8.0；Thr 3.0～6.0；Trp 0.5～2.0；His 1.0～3.0；Cys 1.0～3.0；Tyr 4.0～6.0；Ala1.0～3.0；Arg 3.0～6.0；Asp+Asn，10～15；Glu+Gln；6.0～9.0；Gly 4.0～7.0；Pro 4.0～6.0；Ser 4.0～6.0；总计100％。
11.如权利要求1至10中任一项所述的饮料，其中植物来源的蛋白质为马铃薯蛋白。
12.如权利要求1至10中任一项所述的饮料，其中植物来源的蛋白质是用还原性单糖或二糖或右旋糖酐或其组合糖化的马铃薯蛋白。
13.植物保健饮料，包括按重量百分比计的：
-从2％至5％的马铃薯蛋白；
-从0.1％至0.4％，特别是从0.2％至0.3％的β-葡聚糖；
-从0.5％至4.0％直至6％的植物油；
-从4％至12％的麦芽糖和低分子量多糖；
-直至100％的水；
但不包括按重量计>2％的量的葡萄糖。
14.如权利要求13所述的植物保健饮料，包括：
-从2％至6％的植物油；
-从0％至2％的右旋糖；
-选自磷酸三钙、磷酸二钙、碳酸钙的钙盐；
-氯化钠；
芳香剂。
15.一种在体力消耗时促进肌糖原恢复或延缓体力消耗的方法，包括在非常接近体力消耗时适时地施用糖原恢复有效量的或者体力消耗延缓量的权利要求1至14中任一项所述的保健饮料。
16.如权利要求15所述的方法，其中在导致体力消耗的活动开始之前进行施用。
17.如权利要求15所述的方法，其中在导致体力消耗的活动结束之后进行施用。
18.如权利要求15所述的方法，其中在导致体力消耗的活动期间进行施用。
19.如权利要求15至18中任一项所述的方法，其中糖原恢复有效量或体力消耗延缓量为>100ml，特别是>200ml，如250ml或以上的权利要求1至14中任一项所述的饮料。
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| CN115736255A (zh) * | 2022-11-09 | 2023-03-07 | 华南理工大学 | 一种高分子量燕麦β-葡聚糖提取物的应用 |
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| US11191289B2 (en) | 2018-04-30 | 2021-12-07 | Kraft Foods Group Brands Llc | Spoonable smoothie and methods of production thereof |
| FI129490B (en) | 2018-07-30 | 2022-03-15 | Fazer Ab Oy Karl | Process for producing a liquid oat base |
| WO2020045688A1 (ko) * | 2018-08-27 | 2020-03-05 | 농업회사법인우포의아침 주식회사 | 효소분해 과채음료 제조방법 |
| CN109965288A (zh) * | 2019-04-30 | 2019-07-05 | 广西信业生物技术有限公司 | 一种用于抗运动性疲劳、加快疲劳恢复的组合物及其制备方法 |
| GB2596121B (en) * | 2020-06-18 | 2024-07-24 | Marlow Foods Ltd | Foodstuff |
| US11771121B1 (en) | 2021-01-05 | 2023-10-03 | Chobani Llc | Plant-based zero sugar food product and associated method |
| US20240108038A1 (en) * | 2021-02-10 | 2024-04-04 | Oatly Ab | Oat derived composition |
| KR102453819B1 (ko) * | 2021-12-17 | 2022-10-12 | 강원대학교산학협력단 | 전분함유 작물을 이용한 음료의 제조방법 |
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