JPS6234724B2 - - Google Patents
Info
- Publication number
- JPS6234724B2 JPS6234724B2 JP55027973A JP2797380A JPS6234724B2 JP S6234724 B2 JPS6234724 B2 JP S6234724B2 JP 55027973 A JP55027973 A JP 55027973A JP 2797380 A JP2797380 A JP 2797380A JP S6234724 B2 JPS6234724 B2 JP S6234724B2
- Authority
- JP
- Japan
- Prior art keywords
- vitamin
- kgf
- soluble vitamins
- fat
- water
- 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.)
- Expired
Links
- 229940088594 vitamin Drugs 0.000 claims description 28
- 229930003231 vitamin Natural products 0.000 claims description 28
- 235000013343 vitamin Nutrition 0.000 claims description 28
- 239000011782 vitamin Substances 0.000 claims description 28
- SERLAGPUMNYUCK-URHLDCCQSA-N (2R,3S,4R,5S)-6-[(3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyhexane-1,2,3,4,5-pentol Chemical compound OC[C@@H](O)[C@H](O)[C@H](O)[C@@H](O)COC1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-URHLDCCQSA-N 0.000 claims description 25
- 235000016709 nutrition Nutrition 0.000 claims description 18
- 239000001814 pectin Substances 0.000 claims description 17
- 235000010987 pectin Nutrition 0.000 claims description 17
- 229920001277 pectin Polymers 0.000 claims description 17
- 239000004378 Glycyrrhizin Substances 0.000 claims description 16
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 claims description 16
- 229960004949 glycyrrhizic acid Drugs 0.000 claims description 16
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 claims description 16
- 235000019410 glycyrrhizin Nutrition 0.000 claims description 16
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 16
- 235000015141 kefir Nutrition 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 239000000126 substance Substances 0.000 claims description 4
- 150000001413 amino acids Chemical class 0.000 claims description 2
- 150000007524 organic acids Chemical class 0.000 claims 1
- 235000005985 organic acids Nutrition 0.000 claims 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 30
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 14
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 13
- 229930003268 Vitamin C Natural products 0.000 description 13
- 235000019154 vitamin C Nutrition 0.000 description 13
- 239000011718 vitamin C Substances 0.000 description 13
- 235000013361 beverage Nutrition 0.000 description 11
- 239000000796 flavoring agent Substances 0.000 description 11
- 235000019634 flavors Nutrition 0.000 description 10
- 235000019165 vitamin E Nutrition 0.000 description 10
- 239000011709 vitamin E Substances 0.000 description 10
- 229930003427 Vitamin E Natural products 0.000 description 9
- 239000003995 emulsifying agent Substances 0.000 description 9
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 9
- 238000003756 stirring Methods 0.000 description 9
- 229940046009 vitamin E Drugs 0.000 description 9
- 239000000047 product Substances 0.000 description 8
- 229960000342 retinol acetate Drugs 0.000 description 7
- 235000019173 retinyl acetate Nutrition 0.000 description 7
- 239000011770 retinyl acetate Substances 0.000 description 7
- QGNJRVVDBSJHIZ-QHLGVNSISA-N retinyl acetate Chemical compound CC(=O)OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C QGNJRVVDBSJHIZ-QHLGVNSISA-N 0.000 description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- 239000003921 oil Substances 0.000 description 6
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 6
- 239000011627 DL-alpha-tocopherol Substances 0.000 description 5
- 235000001815 DL-alpha-tocopherol Nutrition 0.000 description 5
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 5
- 239000001527 calcium lactate Substances 0.000 description 5
- 229960002401 calcium lactate Drugs 0.000 description 5
- 235000011086 calcium lactate Nutrition 0.000 description 5
- 230000001804 emulsifying effect Effects 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 229960000984 tocofersolan Drugs 0.000 description 5
- 230000035622 drinking Effects 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 239000001509 sodium citrate Substances 0.000 description 4
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 235000019155 vitamin A Nutrition 0.000 description 4
- 239000011719 vitamin A Substances 0.000 description 4
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 3
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 3
- 230000004520 agglutination Effects 0.000 description 3
- 238000004220 aggregation Methods 0.000 description 3
- 230000002776 aggregation Effects 0.000 description 3
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000007407 health benefit Effects 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 235000019629 palatability Nutrition 0.000 description 3
- 239000002244 precipitate Substances 0.000 description 3
- 238000001556 precipitation Methods 0.000 description 3
- 239000008213 purified water Substances 0.000 description 3
- 229940045997 vitamin a Drugs 0.000 description 3
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 description 2
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N 2,3,4,5-tetrahydroxypentanal Chemical compound OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 239000002211 L-ascorbic acid Substances 0.000 description 2
- 235000000069 L-ascorbic acid Nutrition 0.000 description 2
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 229960005070 ascorbic acid Drugs 0.000 description 2
- 239000000872 buffer Substances 0.000 description 2
- 239000006172 buffering agent Substances 0.000 description 2
- 229960005069 calcium Drugs 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 description 2
- 239000001354 calcium citrate Substances 0.000 description 2
- 238000000975 co-precipitation Methods 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 235000011083 sodium citrates Nutrition 0.000 description 2
- 229940013618 stevioside Drugs 0.000 description 2
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 2
- 235000019202 steviosides Nutrition 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 239000011732 tocopherol Substances 0.000 description 2
- 229960001295 tocopherol Drugs 0.000 description 2
- 235000013337 tricalcium citrate Nutrition 0.000 description 2
- -1 vitamin C Natural products 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 241000202807 Glycyrrhiza Species 0.000 description 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 1
- 235000019780 Liver Tonic Nutrition 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- DFPAKSUCGFBDDF-ZQBYOMGUSA-N [14c]-nicotinamide Chemical compound N[14C](=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-ZQBYOMGUSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 239000002246 antineoplastic agent Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000007900 aqueous suspension Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229960002685 biotin Drugs 0.000 description 1
- 235000020958 biotin Nutrition 0.000 description 1
- 239000011616 biotin Substances 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000000502 dialysis Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 238000005342 ion exchange Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 229940010454 licorice Drugs 0.000 description 1
- 229940069445 licorice extract Drugs 0.000 description 1
- 239000000876 liver tonic Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000001139 pH measurement Methods 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000002195 soluble material Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 229940090639 vitamin c combination Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000019195 vitamin supplement Nutrition 0.000 description 1
Landscapes
- Saccharide Compounds (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Emulsifying, Dispersing, Foam-Producing Or Wetting Agents (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Description
本発明は、栄養保健飲料の製造法に関するもの
であるが、更に詳細には合成乳化剤を全く使用す
ることなく脂溶性ビタミンを安定な状態で配合せ
しめた新規な栄養保健飲料の製造法に関するもの
である。
従来よりいわゆる栄養ドリンク剤として市販さ
れているものは、そのほとんどすべてが、ビタミ
ンB群、ビタミンC等の水溶性ビタミンと、数種
のアミノ酸、甘味料、酸味料等を加えたものであ
つて、脂溶性ビタミンを含むものは市販されてな
いというのが現状である。
脂溶性ビタミン含有栄養飲料の製造が従来より
試みられてはいるが、それには脂溶性ビタミンを
一旦食用油に溶解して飲料に添加しなければなら
ない。しかしながら、このような製法によると、
飲料製品の上面に食用油が浮上して飲用には適さ
なくなるし、この現象を防止するには多量の乳化
剤の添加が必要であつて、その結果、風味が損わ
れて飲用できなくなつてしまう。そのうえ、天然
の乳化剤には適当なものがなく、従つて合成の乳
化剤に頼らなければならないが、食品衛生上問題
があつてこの方法も好ましくない。
本発明は、上記の欠点を解決し、従来市販され
たことのない全く新規にして風味、舌ざわり、外
観ともにすぐれた脂溶性ビタミンを含有した飲料
を製造することを目的としてなされたものであつ
て、合成乳化剤を使用しなくても良い新規な方法
を開発するためになされたものである。
そして鋭意研究を行つた結果、ケフイアグレイ
ンから得られたケフイアグレイン可溶物KGF−
Cがごく微量ですぐれた乳化性を発揮するのみで
なく、栄養面からみても飲料に添加使用するのに
好適であるという全く新しい知見を得た。そして
更に深く追及した結果、このKGF−Cを使用す
れば、風味外観等を全くそこなうことなく、脂溶
性ビタミンのほかに水溶性ビタミン、香料も自由
に添加できることも発見した。そしてこれらの有
用な新知見を基礎にして本発明が完成されたので
ある。
本発明において使用するケフイアグレイン可溶
物は、特開昭52−154511号公報において開示され
ている新規物質を指すのであるが、これは現在の
ところ経口投与可能な抗腫瘍剤としての用途が開
発されているのみであつて、飲料用乳化剤として
の用途は当然のことながら全く知られていない。
即ち、本発明において使用するケフイアグレイ
ン可溶物(「KGF−C」と略称することもある)
は、ソ連コーカサス山脈地方に古くから伝わる発
酵乳ケフイアの種菌であるケフイアグレイン
(Kefir grain)から上記公開公報に記載した方法
によつて得られるものである。つまり、乾燥せし
めたケフイアグレインを磨砕し、これに加水、加
温し均一化せしめた後遠沈して上清を得る。沈殿
物を同様に2回処理し、得られた上清を合わせ、
これをイオン交換、透析等により精製することに
よつて得られるものであつて、多糖類を含有する
光沢白色綿状粉末であり、KGF−Cと命名され
ている。そして実験と重ねた結果、KGF−Cは
水中油型懸濁液において、分散脂肪球に被膜を形
成し、乳化状態を安定保持する強力な性質を有す
ることを発見し、ビタミンA、Eその他の脂溶性
ビタミンを水溶液に安定添加することに成功した
ものである。
KGF−Cが脂溶性ビタミンの飲料用乳化剤と
して極めてすぐれていることは、次の実験例1か
らも明らかである。
実験例 1
KGF−Cによる脂溶性ビタミンの乳化試験
KGF−Cをそれぞれ0.01〜1.5%の割合で使用
し、ビタミンA及びビタミンEの水溶液における
乳化性を試験した。そして、粘性に関して、ドリ
ンク剤として飲用の適否を10名のパネルにより判
定した。対照としてはペクチンを使用した。得ら
れた結果を次表に示す。
The present invention relates to a method for producing a nutritional health drink, and more specifically, to a method for producing a novel nutritional health drink in which fat-soluble vitamins are stably blended without using any synthetic emulsifiers. be. Almost all of the so-called nutritional drinks that have been commercially available have been supplemented with water-soluble vitamins such as B group vitamins and vitamin C, as well as several types of amino acids, sweeteners, acidulants, etc. Currently, there are no products on the market that contain fat-soluble vitamins. Attempts have been made to produce nutritional drinks containing fat-soluble vitamins, but this requires that the fat-soluble vitamins be dissolved in edible oil and then added to the drink. However, according to this manufacturing method,
Edible oil floats to the top of the beverage product, making it unfit for drinking, and to prevent this phenomenon, it is necessary to add a large amount of emulsifier, resulting in a loss of flavor and making it undrinkable. . Moreover, there are no suitable natural emulsifiers, and therefore synthetic emulsifiers must be used, but this method is also not preferred since it poses food hygiene problems. The present invention has been made for the purpose of solving the above-mentioned drawbacks and producing a completely new beverage containing fat-soluble vitamins that has never been commercially available and has excellent flavor, texture, and appearance. This was done to develop a new method that does not require the use of synthetic emulsifiers. As a result of intensive research, KGF-
We have obtained completely new knowledge that not only does C exhibit excellent emulsifying properties even in a very small amount, but it is also suitable for use as an additive in beverages from a nutritional standpoint. As a result of further investigation, it was discovered that by using KGF-C, water-soluble vitamins and fragrances could be freely added in addition to fat-soluble vitamins without impairing the flavor or appearance. The present invention was completed based on these useful new findings. The soluble kefir grain used in the present invention refers to a new substance disclosed in JP-A-52-154511, which has not yet been developed for use as an orally administrable antitumor agent. Naturally, its use as an emulsifier for beverages is completely unknown. That is, the kefir grain soluble material used in the present invention (sometimes abbreviated as "KGF-C")
is obtained by the method described in the above-mentioned publication from Kefir grain, which is the inoculum of fermented milk Kefir, which has been passed down from ancient times in the Caucasus Mountains region of the Soviet Union. That is, dried kefir grains are ground, water is added to the ground, heated, homogenized, and then centrifuged to obtain a supernatant. The precipitate was treated twice in the same way, the resulting supernatants were combined,
It is obtained by purifying this by ion exchange, dialysis, etc., and is a glossy white cotton-like powder containing polysaccharides, and is named KGF-C. As a result of repeated experiments, it was discovered that KGF-C has the strong property of forming a film on dispersed fat globules in an oil-in-water suspension and stably maintaining an emulsified state. This method succeeded in stably adding fat-soluble vitamins to an aqueous solution. It is clear from the following Experimental Example 1 that KGF-C is extremely excellent as an emulsifier for fat-soluble vitamin beverages. Experimental example 1 Emulsification test of fat-soluble vitamins using KGF-C
Emulsifying properties in aqueous solutions of vitamin A and vitamin E were tested using KGF-C at a ratio of 0.01 to 1.5%, respectively. In terms of viscosity, a panel of 10 people judged whether the product was suitable for consumption as a drink. Pectin was used as a control. The results obtained are shown in the table below.
【表】
+ ビタミンが分離 − 分離なし
○ 嗜好上良 × 嗜好上不可
この結果から明らかなように、KGF−Cはき
わめて少量で脂溶性ビタミンを完全乳化し、しか
も製品の粘度を上昇させないので栄養ドリンクに
使用する乳化剤としてはまさに最適である。これ
に対してペクチンは、乳化効果を発揮せしめるに
は1.5%もの超大量使用せねばならないし、その
うえ粘度が高まるため、飲用にはペクチンを乳化
剤として使用することはできない。
本発明は、脂溶性ビタミンのみならず水溶性ビ
タミンを強化した栄養飲料の製造もその目的とす
るものである。通常の場合、水溶性ビタミン、特
にビタミンCを配合するとPHが低下し、酸味が過
度に増強され嗜好性悪くなつて飲用には適さなく
なる。この欠点を排除して甘味を付与するため、
及び栄養的価値も同時に高めるために、研究の結
果、本発明では甘草の成分であるグリチルリチン
を必要に応じて使用するのであるが、グリチルリ
チンを使用すると、KGF−Cと共沈するという
不測の欠点が発見された。そこでこの点を解決す
るために各種の物質を試験し、実験例2から明ら
かなように、ついにペクチルが有効であることを
つきとめた。
実験例 2
ビタミンC配合試験
ビタミンCを配合した栄養飲料に、更に、
KGF−C、グリチルリチン、ペクチンを単独又
は組合せて添加し、製品飲料におけるPHの測定及
び沈殿生成の有無を試験して次表の結果を得た。[Table] + Vitamins separated - No separation ○ Good in terms of taste × Not good in terms of taste As is clear from these results, KGF-C completely emulsifies fat-soluble vitamins in a very small amount and does not increase the viscosity of the product, so it is not nutritious. It is the perfect emulsifier for drinks. On the other hand, pectin cannot be used as an emulsifier for drinking because it must be used in extremely large amounts of 1.5% to produce an emulsifying effect, and the viscosity increases. The object of the present invention is to produce a nutritional drink fortified not only with fat-soluble vitamins but also with water-soluble vitamins. Normally, when water-soluble vitamins, especially vitamin C, are added, the pH decreases, the acidity is excessively enhanced, and the taste becomes unpalatable, making it unsuitable for drinking. In order to eliminate this drawback and add sweetness,
As a result of research, we have used glycyrrhizin, a component of licorice, as necessary in the present invention in order to simultaneously increase its nutritional value. was discovered. Therefore, in order to solve this problem, various substances were tested, and as is clear from Experimental Example 2, pectyl was finally found to be effective. Experimental example 2 Vitamin C combination test In addition to the nutritional drink containing vitamin C,
KGF-C, glycyrrhizin, and pectin were added alone or in combination, and the product beverages were tested for PH measurement and precipitate formation, and the results shown in the following table were obtained.
【表】
+ 凝集沈殿
− 沈殿なし
上記の表から明らかなように、ビタミンCの欠
点を排除するために配合したグリチルリチンの
KGF−Cに及ぼすと共沈という悪影響は、グリ
チルリチンの約20〜50倍量のペクチンを併用する
ことによつて完全に解決されたのである。
本発明によれば上記のような構成を採用するこ
とにより、脂溶性ビタミンのみならず、ビタミン
C等の水溶性ビタミンも同時に配合した栄養飲料
を製造することができるようになり、その応用範
囲を格段に広げることが可能となる。
また、上記の結果からグリチルリチンはPHが
3.5程度よりも低くなると不安定となり、更には
沈殿してしまうという性質があることがわかる
が、飲料のPHを上記PHよりも低くしたいと希望す
る場合には、PH調節のための緩衝剤を使用するの
が良い。
緩衝剤としては食品用の緩衝剤が適宜使用でき
るが、例えば乳酸カルシウム・クエン酸カルシウ
ウ、クエン酸ソーダ等が使用できる。ただ、乳酸
カルシウムのようにカルシウム系緩衝剤を使用し
た場合には、低メトキシルペクチンはゲル化して
しまうので、高メトキシルペクチンを使用する点
に留意すべきである。
栄養保健飲料の風味を増強して嗜好性を高める
ためには香料を添加するのが好適であるが、その
ためには溶剤としてエツセンスアルコールが使用
される。しかしながら、アルコールが存在すると
KGF−C、グリチルリチンはいづれも凝集して
しまうという飲料にとつては致命的な欠点が発生
することが判明した。そこで、エツセンスアルコ
ールを使用可能ならしめるために各種の試験を行
つた結果、ペクチンがこの凝集反応を阻止するこ
とが、実験例3からも明らかなように発見され
た。
実験例 3
ペクチンによるエツセンスアルコール凝集防止
試験
KGF−C、グリチルリチンとアルコールとの
併用による凝集反応を防止するために各種の物質
をいろいろな濃度で試験に供した。その結果、次
表に示すように、ペクチンを使用すれば、アルコ
ールをどのような使用量で添加使用した場合で
も、KGF−C、グリチルリチンとは凝集反応を
起さないことが確認された。[Table] + Coagulation and precipitation - No precipitation As is clear from the table above, glycyrrhizin, which was formulated to eliminate the drawbacks of vitamin C,
The adverse effect of coprecipitation on KGF-C was completely resolved by the combined use of pectin in an amount approximately 20 to 50 times that of glycyrrhizin. According to the present invention, by adopting the above configuration, it is possible to produce a nutritional drink containing not only fat-soluble vitamins but also water-soluble vitamins such as vitamin C, thereby expanding the range of its application. It can be expanded significantly. Also, from the above results, glycyrrhizin has a pH of
It can be seen that if it is lower than about 3.5, it becomes unstable and even precipitates, but if you wish to lower the PH of the drink than the above PH, use a buffer to adjust the PH. Good to use. As the buffering agent, food-grade buffering agents can be used as appropriate, and for example, calcium lactate, calcium citrate, sodium citrate, etc. can be used. However, if a calcium-based buffer such as calcium lactate is used, low methoxyl pectin will gel, so care should be taken to use high methoxyl pectin. In order to enhance the flavor and palatability of a nutritional health drink, it is preferable to add a flavoring agent, and for this purpose, essence alcohol is used as a solvent. However, if alcohol is present
It has been found that KGF-C and glycyrrhizin both aggregate, which is a fatal drawback for beverages. Therefore, as a result of conducting various tests to make essence alcohol usable, it was discovered that pectin inhibits this agglutination reaction, as is clear from Experimental Example 3. Experimental Example 3 Essence Alcohol Aggregation Prevention Test Using Pectin In order to prevent the agglutination reaction caused by the combined use of KGF-C, glycyrrhizin, and alcohol, various substances were tested at various concentrations. As a result, as shown in the following table, it was confirmed that if pectin was used, no agglutination reaction would occur with KGF-C and glycyrrhizin, no matter what amount of alcohol was added.
【表】
+ 凝集あり
− 凝集なし
以上の記述及び実験例からも明らかなように、
本発明方法によれば、
(1) ケフイアグレイン可溶物(KGF−C)を使
用することによつて、脂溶性ビタミン(ビタミ
ンA、Eのほか、ビタミンD、F、Kその他)
を、粘度を高めることなく、乳化せしめて飲料
に直接添加配合することができ、更に、
(2) グリチルリチンとペクチンの併用という有機
的結合によつて、ビタミンCを過度の酸味を付
与することなく又、共沈を生ぜしめることな
く、飲料に配合せしめることができ、
従つて、そのほかの水溶性ビタミン(ビタミ
ンB群、L、P、ニコチン酸アミド、パントテ
ン酸、ビオチン等)も自由に配合することがで
き、その結果、従来法では製造不可能であつた
脂溶性ビタミンと水溶性ビタミンを同時に配合
せしめてなる極めて品質のすぐれた栄養ドリン
ク剤が製造でき、
(3) 自由に香料も添加することができるので嗜好
性を高めることが可能となつた、といつた数多
くのすぐれた効果が奏されるのである。
いわゆるドリンク剤と称する栄養保健飲料は、
栄養保健上の面のみでなく、風味のよいことが連
続飲用する上においては必要であり、保健目的に
沿う素材のみを配合しながら、かつ甘味、酸味、
苦味、風味のバランスをとるようにする必要があ
る。配合量は必要に応じて適宜選択することがで
きるが、実験を重ねた結果では、KGF−C0.1〜
0.01%、ペクチン0.1%〜0.5%、グリチルリチン
0.003%の組合わせが乳化上、風味上からもこの
範囲が特に好適であつた。
本発明に従つて栄養保健飲料を製造するには、
各成分を適宜な順序で適当量だけ添加配合すれば
よいが、通常は、はじめにKGF−C、ペクチ
ン、グリチルリチンを水に充分溶解させておき、
これに脂溶性ビタミン、水溶性ビタミン、香料そ
の他を添加するのが有利である。
本発明に係る栄養保健飲料は、粘度がきわめて
低いいわゆるドリンク剤として飲用するものであ
るから、栄養面のほかに嗜好面からもすぐれたも
のでなければならない。風味の面も勘案した飲料
を製造するための方法の骨子は次のとおりであ
る。先ずKGF−Cを0.01〜0.1%の割合で水に加
え、80℃の保ちながら1時間撹拌溶解する。
KGF−Cのみでもよいが、さらに安定性をたか
めるために、ペクチン0.1%と、グリチルリチン
(甘草抽出精製物)0.003%を加え、充分撹拌溶解
させる。ペクチンは乳化力とともに、難消化性多
糖としての保健効果を有し、グリチルリチンは乳
化力と、強肝剤としての保健効果、甘味効果を付
与するためである。
次に溶液を30℃まで冷却し、ビタミンAアセテ
ート(油性)1〜2mg%、ビタミンE(DL−α
−トコフエロール)2〜5mg%を加え、高速撹拌
器(例:スイス キネマテイカ社製ポリトロン
20000r.p.m.5分間)または均質機(牛乳用ホモジ
ナイザー等)を用いて分散させる。脂肪球の大き
さは、1μぐらいまで小さくするのがよい。
次にビタミンC、乳酸、リンゴ酸、酒石酸、ク
エン酸等を加える。ビタミンCは保健効果、酸味
づけ、およびビタミンAの酸化防止の目的があ
る。PH調整とカルシウムの強化等をかねて乳酸カ
ルシウム、クエン酸カルシウム、クエン酸ナトリ
ウム等を適宜加えてPHを3.5に調整する。ビタミ
ンA、ビタミンE、ビタミンCの添加量は、ビタ
ミン剤としての成人1日内服量大量の1/2を基準
としている。最後に炭酸ガスを加えると夾快味を
付与することができる。ガスボリウムは1.4が風
味の上から適当である。
実施例1〜3による製品は室温保存30日間で、
沈殿、脂肪の分離は全く生じなかつた。
実施例 1
下記処方に従い、KGF−C1gに精製水を加え
全量を1000mlとし、90℃に加熱しつつ撹拌、溶解
させる。溶解液を30℃まで冷却し、ビタミンAア
セテート(油性)20mgとビタミンE(DL−α−
トコフエロール)50mgを加え、高速ホモジナイザ
ー(スイスKINEMATICA社製POLYTRON)を
用い、目盛7(廻転数約20000r.p.m.)で5分間
撹拌をおこなう。びん詰後85℃30分の殺菌をおこ
ない、風味のすぐれた飲料を得た。
処方 ビタミンAアセテート(油性) 20mg
ビタミンE(DL−α−トコフエロール)
50mgKGF−C 1g
加水全量 1000ml
実施例 2
下記処方に従い、KGF−C1gに9の精製水
を加え、90〜95℃に加熱しつつ撹拌溶解させる。
加熱を止め、グリチルリチン0.3gおよびあらか
じめ1の熱水に溶解した市販ペクチン10gを加
え、10分間撹拌をつづけ溶解させる。
溶液を30℃まで冷却し、ビタミンAアセテート
(油性)200mgと、ビタミンE(DL−α−トコフ
エロール)500mgを加え、牛乳用ホモジナイザー
を用いて均質化する。
次にビタミンC(L−アスコルビン酸結晶)20
gを加え、撹拌溶解させる。PHは3.0となつた。
次に乳酸カルシウム3gを加えPHを3.4とする。
加水して全量を10とし、分注びん詰後80℃30分
間殺菌をおこない製品とする。
処方 ビタミンAアセテート(油性) 200mg
ビタミンE(DL−α−トコフエロール)
500mg
KGF−C 1g
グリチルリチン 0.3g
ペクチン 10g
ビタミンC 20g乳酸カルシウム 3g
加水全量 10
実施例 3
下記処方に従い、1gのKGF−Cに精製水を
加えて4とし90〜95℃に加熱しつつ撹拌溶解さ
せる。あらかじめ1の熱水に溶解したペクチン
10gを加え、撹拌をつづけ溶解させる。
溶液を30℃まで冷却し、ビタミンAアセテート
200mgと、ビタミンE(DL−α−トコフエロー
ル)500mgを加え、牛乳用均質機を用いて均質化
する。
次にビタミンC(L−アスコルビン酸結晶)25
gと、ステビオサイド1gを加え、撹拌溶解させ
る。PHは3.0となつた。
次にクエン酸ナトリウム2gを加え、PHを3.4
とする。炭酸水5を加え、全量を10とし、レ
モンエツセンス7mlを加え、混合する。分注びん
詰して製品とする。
処方 ビタミンAアセテート(油性) 200mg
ビタミンE(DL−α−トコフエロール)
500mg
KGF−C 1g
ペクチン 10g
ステビオサイド 1g
ビタミンC 25g
クエン酸ナトリウム 2g
レモンエツセンス 7ml炭酸水 5
加水全量 10[Table] + Aggregation - No aggregation As is clear from the above description and experimental examples,
According to the method of the present invention, (1) Fat-soluble vitamins (vitamins A and E, as well as vitamins D, F, K, and others) are produced by using soluble kefir grains (KGF-C).
can be emulsified and directly added to drinks without increasing viscosity, and (2) the organic bond of glycyrrhizin and pectin allows vitamin C to be added without imparting excessive acidity. In addition, it can be incorporated into beverages without causing coprecipitation, and other water-soluble vitamins (vitamins B group, L, P, nicotinamide, pantothenic acid, biotin, etc.) can also be incorporated freely. As a result, it is possible to produce an extremely high-quality nutritional drink that simultaneously contains fat-soluble vitamins and water-soluble vitamins, which was impossible to produce using conventional methods. (3) Flavoring can also be added freely. It has many excellent effects, such as increasing palatability. Nutritional and health drinks called so-called drink preparations are
In addition to nutritional and health aspects, good flavor is necessary for continuous drinking.
It is necessary to balance bitterness and flavor. The blending amount can be selected as needed, but as a result of repeated experiments, KGF-C0.1~
0.01%, pectin 0.1%-0.5%, glycyrrhizin
A combination of 0.003% was particularly suitable in terms of emulsification and flavor. To produce a nutritional health drink according to the present invention,
Each component may be added and blended in an appropriate amount in an appropriate order, but usually KGF-C, pectin, and glycyrrhizin are sufficiently dissolved in water first.
It is advantageous to add fat-soluble vitamins, water-soluble vitamins, fragrances, etc. to this. Since the nutritional health drink according to the present invention is to be drunk as a so-called drink with extremely low viscosity, it must be excellent not only from a nutritional standpoint but also from a palatability standpoint. The gist of the method for producing a beverage that also takes flavor into consideration is as follows. First, KGF-C is added to water at a ratio of 0.01 to 0.1%, and stirred and dissolved for 1 hour while maintaining the temperature at 80°C.
Although KGF-C alone may be used, to further increase stability, add 0.1% pectin and 0.003% glycyrrhizin (purified licorice extract) and stir thoroughly to dissolve. This is because pectin has emulsifying power and health benefits as an indigestible polysaccharide, and glycyrrhizin has emulsifying power, health benefits as a liver tonic, and sweetening effects. The solution was then cooled to 30°C, containing 1-2 mg% of vitamin A acetate (oil-based) and vitamin E (DL-α).
-Tocopherol) 2 to 5 mg% was added using a high-speed stirrer (e.g. Polytron manufactured by Kinemateika, Switzerland).
20,000 rpm for 5 minutes) or a homogenizer (such as a milk homogenizer). It is best to reduce the size of fat globules to about 1μ. Next, add vitamin C, lactic acid, malic acid, tartaric acid, citric acid, etc. Vitamin C has health benefits, acidifying, and antioxidant purposes for vitamin A. To adjust the pH and strengthen calcium, adjust the pH to 3.5 by adding calcium lactate, calcium citrate, sodium citrate, etc. as appropriate. The amount of vitamin A, vitamin E, and vitamin C added is based on 1/2 of the large amount of vitamin supplements an adult should take per day. Adding carbon dioxide gas at the end can give it a pleasant taste. A gas volume of 1.4 is appropriate for flavor. The products according to Examples 1 to 3 were stored at room temperature for 30 days;
No precipitation or separation of fat occurred. Example 1 According to the following recipe, add purified water to 1 g of KGF-C to make a total volume of 1000 ml, and stir and dissolve while heating to 90°C. Cool the solution to 30℃, add 20 mg of vitamin A acetate (oil-based) and vitamin E (DL-α-
Add 50 mg of tocopherol) and stir for 5 minutes using a high-speed homogenizer (POLYTRON manufactured by KINEMATICA, Switzerland) at scale 7 (rotation speed approximately 20,000 rpm). After bottling, the beverage was sterilized at 85℃ for 30 minutes to obtain a beverage with excellent flavor. Prescription Vitamin A acetate (oil-based) 20mg Vitamin E (DL-α-tocopherol)
50 mg KGF-C 1 g Total amount of water 1000 ml Example 2 According to the following recipe, add purified water from step 9 to 1 g of KGF-C, and stir and dissolve while heating to 90-95°C.
Stop heating, add 0.3 g of glycyrrhizin and 10 g of commercially available pectin previously dissolved in hot water, and continue stirring for 10 minutes to dissolve. Cool the solution to 30° C., add 200 mg of vitamin A acetate (oil-based) and 500 mg of vitamin E (DL-α-tocopherol), and homogenize using a milk homogenizer. Next, vitamin C (L-ascorbic acid crystals) 20
Add g and stir to dissolve. PH became 3.0.
Next, add 3 g of calcium lactate to adjust the pH to 3.4.
Add water to bring the total volume to 10, and after dispensing and bottling, sterilize at 80℃ for 30 minutes to make the product. Prescription Vitamin A acetate (oil-based) 200mg Vitamin E (DL-α-tocopherol)
500mg KGF-C 1g Glycyrrhizin 0.3g Pectin 10g Vitamin C 20g Calcium lactate 3g Total amount of water 10 Example 3 According to the following recipe, add purified water to 1g of KGF-C to make 4 and stir and dissolve while heating to 90-95℃. . Pectin dissolved in hot water in step 1
Add 10g and continue stirring to dissolve. Cool the solution to 30°C and remove the vitamin A acetate.
Add 200 mg of vitamin E (DL-α-tocopherol) and homogenize using a milk homogenizer. Next, vitamin C (L-ascorbic acid crystals) 25
g and 1 g of stevioside, and stir to dissolve. PH became 3.0. Next, add 2g of sodium citrate and adjust the pH to 3.4.
shall be. Add 5 ml of carbonated water to bring the total volume to 10, add 7 ml of lemon essence, and mix. Dispense into bottles and make the product. Prescription Vitamin A acetate (oil-based) 200mg Vitamin E (DL-α-tocopherol)
500mg KGF-C 1g Pectin 10g Stevioside 1g Vitamin C 25g Sodium citrate 2g Lemon essence 7ml Carbonated water 5 Total amount of water 10
Claims (1)
用することを特徴とする脂溶性ビタミンを含有す
る栄養保健飲料の製造法。 2 ケフイアグレイン可溶物KGF−C、グリチ
ルリチン及びペクチンを添加使用することを特徴
とする。脂溶性ビタミンのほか水溶性ビタミン、
香味物質、アミノ酸、有機酸を含有する栄養保健
飲料の製造法。[Scope of Claims] 1. A method for producing a nutritional health drink containing fat-soluble vitamins, which comprises adding and using kefir grain soluble KGF-C. 2 Kefir grain soluble KGF-C, glycyrrhizin and pectin are added and used. In addition to fat-soluble vitamins, water-soluble vitamins,
A method for producing a nutritional health drink containing flavoring substances, amino acids, and organic acids.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2797380A JPS56125315A (en) | 1980-03-07 | 1980-03-07 | Preparation of nutritive sanitary drink |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2797380A JPS56125315A (en) | 1980-03-07 | 1980-03-07 | Preparation of nutritive sanitary drink |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS56125315A JPS56125315A (en) | 1981-10-01 |
JPS6234724B2 true JPS6234724B2 (en) | 1987-07-28 |
Family
ID=12235812
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2797380A Granted JPS56125315A (en) | 1980-03-07 | 1980-03-07 | Preparation of nutritive sanitary drink |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS56125315A (en) |
-
1980
- 1980-03-07 JP JP2797380A patent/JPS56125315A/en active Granted
Also Published As
Publication number | Publication date |
---|---|
JPS56125315A (en) | 1981-10-01 |
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