WO2005104873A1 - Nourriture contenant des acides aminés - Google Patents

Nourriture contenant des acides aminés Download PDF

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Publication number
WO2005104873A1
WO2005104873A1 PCT/JP2005/007831 JP2005007831W WO2005104873A1 WO 2005104873 A1 WO2005104873 A1 WO 2005104873A1 JP 2005007831 W JP2005007831 W JP 2005007831W WO 2005104873 A1 WO2005104873 A1 WO 2005104873A1
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Prior art keywords
food
pigment
amino acid
proanthocyanin
carotenoid
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PCT/JP2005/007831
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English (en)
Japanese (ja)
Inventor
Tetsuo Fukuda
Takashi Sato
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Otsuka Pharmaceutical Co Ltd
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Otsuka Pharmaceutical Co Ltd
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Priority to JP2006512777A priority Critical patent/JPWO2005104873A1/ja
Publication of WO2005104873A1 publication Critical patent/WO2005104873A1/fr
Anticipated expiration legal-status Critical
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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 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to an amino acid-containing food colored with a carotenoid pigment.
  • the present invention relates to an amino acid-containing food having a good flavor, in which fading of a carotenoid pigment in the presence of an amino acid is significantly prevented.
  • the present invention further relates to a method for suppressing fading of a carotenoid pigment in the presence of an amino acid. More specifically, the present invention relates to a method for preventing fading of amino acid-containing food colored with a carotenoid pigment.
  • amino acids particularly leucine, isoleucine and palin, are combined with a branched amino acid (
  • BCAA Branched Chain Amino Acids
  • Branched Chain Amino Acids is an amino acid that accounts for about 35% of the essential amino acids contained in muscle protein, and is useful for muscle building as a component of muscle fine tissue that constitutes muscle.
  • drinks containing the same are attracting attention as sports supplements.
  • BCAAs are mostly transported to and metabolized by muscle, providing muscle energy.
  • leucine one of the BCAAs, has both functions of suppressing muscle protein degradation and accelerating synthesis, so it is thought that ingesting it will increase muscle strength.
  • BCAA has a function of suppressing blood lactate level and has an effect of preventing muscle fatigue.
  • BCAAs are also thought to prevent subjective fatigue, a reduction in energy and concentration.
  • a beverage containing the above BCAA is desired to be colored red or orange as a color tone inspired by the action of the BCAA, and for the coloring, use of the carotenoid pigment is preferable.
  • Patent Document 1 JP-A-2002-338842
  • Patent Document 2 JP 2001-270881 A
  • An object of the present invention is to prevent fading of an amino acid-containing beverage colored with a carotenoid-based pigment while suppressing the occurrence of undesired quality deterioration (discoloration such as browning and generation of off-flavor). It is to provide a method for.
  • the present inventors have conducted intensive studies in order to achieve the above object, and as a result, as a result of combining ascorbic acid and proanthocyanin with an amino acid-containing beverage colored with a carotenoid-based pigment.
  • new findings have been obtained that the discoloration of carotenoid-based pigments can be significantly prevented without undesired quality deterioration (deterioration) such as discoloration and generation of off-flavor.
  • the present invention has been completed as a result of further studies based on this finding.
  • the present invention provides amino acid-containing foods described in the following items 1 to 10.
  • Item 1 A food containing at least one amino acid and colored with a carotenoid pigment, further comprising ascorbic acid and proanthocyanin.
  • Item 2 The food according to item 1, which contains palin, leucine and isoleucine as amino acids.
  • Item 3 The food according to item 1, wherein the amino acid contains nolin, leucine, isoleucine and arginine.
  • Item 4 The food according to Item 2, comprising norin, leucine and isoleucine in a weight ratio of 1: 2: 1 to 1: 8: 2.
  • Item 5 The amino acid-containing food according to Item 1, wherein the carotenoid pigment is at least one selected from the group consisting of 13-potency rotin, lycopene, marigold pigment, and paprika pigment.
  • Item 6. French pine peel extract including proanthesia gins
  • Item 7 The food according to item 1, which contains 0.5 to 100 g of amino acids and 0.1 to 19 mg of carotenoid pigment per 1 kg of food.
  • Item 8 The food according to item 1, which contains 10 to 200 mg of ascorbic acid per 1 kg of food.
  • Item 9 The food according to Item 8, which contains 0.5 to 100 mg of proanthocyanin / kg of food.
  • Item 10 The food according to Item 1, which is a beverage.
  • the present invention provides a method for preventing fading of a food colored with a carotenoid pigment described in the following items 11 to 20.
  • Item 11 A method for preventing discoloration of a food containing at least one amino acid and colored with a carotenoid pigment, wherein the method comprises incorporating ascorbic acid and proanthocyanin into the food. .
  • Item 12 The method according to Item 11, wherein the food contains palin, leucine and isoleucine as amino acids.
  • Item 13 The method according to Item 11, wherein the food contains palin, leucine, isoleucine and arginine as amino acids.
  • Item 14 The method according to Item 12, wherein the food contains norin, leucine and isoleucine in a weight ratio of 1: 2: 1 to 1: 8: 2.
  • Item 15 The method according to Item 11, wherein the carotenoid pigment is at least one selected from the group consisting of 13-potency rotin, lycopene, marigold pigment, and paprika pigment.
  • Item 16 The method according to Item 11, wherein the proanthocyanin is a pine husk extract or grape seed extract of French coast containing proanthocyanin.
  • Item 17 The method according to Item 11, wherein the food contains 0.5 to 100 g of amino acid and 0.1 to 19 mg of carotenoid pigment per 1 kg.
  • Item 18 The method according to Item 11, in which 10-200 mg of ascorbic acid is added to 1 kg of food.
  • Item 19 Item 18 in which 0.5 to 100 mg of proanthocyanin is added to 1 kg of food how to.
  • Item 20 The method according to Item 11, wherein the food is a beverage.
  • the amino acid-containing food targeted by the present invention contains at least one amino acid and is colored by blending a power tinoid pigment.
  • the type of food is not particularly limited, and may be any of various conventionally known foods.
  • various drinks such as milk drinks, lactic acid bacteria drinks, soft drinks, soft drinks with juice, fruit drinks, carbonated drinks, vegetable drinks, vegetables, fruit drinks, tea drinks, powder drinks, jelly drinks, etc .
  • soups, ice creams, Ice desserts such as ice milk, lacto ice and sherbet
  • desserts such as jelly, bavarois, pudding, yogurt
  • gums such as chewing gum and balloon gum
  • node candies, soft candies caramel, nougat, gummy candy Baked confectionery such as biscuits and cookies; coated chocolate such as chocolate and marble chocolate; and chocolate that has a flavor such as milk and fruits (strawberry, blueberry, melon, etc.) (milk chocolate, Strawberry chocolate, blueberry chocolate And chocolates such as melon chocolate).
  • supplements consisting of amino acids and carotenoid pigments together with food-acceptable carriers and additives in the form of solutions, tablets, capsules, powders, granules, pills, etc. Drinks) are also included in the amino acid-containing foods targeted by the present invention.
  • it is a beverage.
  • amino acids are not limited to protein-constituting amino acids, but broadly mean organic compounds having both an amino group and a carboxyl group in the molecule. Therefore, the amino acids used in the present invention include oligopeptides such as dipeptides and tripeptides in a narrow sense. Preferably, it is an amino acid contained in tissues of animals, plants and microorganisms including humans.
  • amino acid examples include at least one selected from the group consisting of branched chain amino acids (BCAA), leucine, isoleucine, and palin.
  • BCAA branched chain amino acids
  • BCAA can be supplied to the body by ingestion, so that muscle damage can be recovered and muscle pain and muscle fatigue can be prevented.
  • BCAA has a function of suppressing blood lactic acid level
  • the food of the present invention containing BACC can be expected to have an effect of preventing muscle fatigue by ingesting it.
  • the food of the present invention containing BCAA is considered to have an effect of preventing a subjective feeling of fatigue, that is, a decrease in energy and concentration.
  • amino acids that are most important in terms of physiological functions as a supplement such as glutamine and ortin, increase muscle protein synthesis and secrete growth hormone.
  • Amino acids that have the effect of preventing muscle loss by increasing, etc . amino acids such as arginine, which are said to have the effect of improving arteriosclerosis and hypertension; carnosine (j8-ara-L-L) Amino acids such as -histidine) and anserine (j8-ara-1-methyl-L-histidine) which are said to be present in muscle and exert antioxidant and buffering effects on lactic acid production;
  • Amino acids, such as cystine which are known to have ultraviolet ray protection and antioxidant properties on the skin and have a beautiful skin effect; such as amino acids such as daltathione ( ⁇ -daltamine cystinildaricin) !
  • Ru amino acids Is to enhance the detoxification and liver function /, Ru amino acids; Cal - is that there is action to help the burning of fat, such as Chin, Ru amino acid is known.
  • These amino acids can also be suitably used as the amino acids to be added to the food of the present invention.
  • the food of the present invention contains at least three kinds of amino acids (leucine, isoleucine and palin).
  • BACC which may further contain other amino acids.
  • the other amino acids include the above-mentioned glutamine, glutathione, ortin, arginine, cystine, cystine, carnitine, carnosine, and anserine. These amino acids may be used alone in combination with the above BACC. Two or more kinds of these amino acids may be used in combination with the above BACC.
  • a combination of BCAA (leucine, isoleucine and palin) and arginine a combination of BCAA (leucine, isoleucine and palin) and o-tin
  • BCAA leucine, isoleucine and palin
  • cal-tin It is a union.
  • amino acids are commercially available as food additives, food materials, and the like, and any of such commercially available amino acids can be used in the present invention.
  • the amino acid used in the present invention does not need to be a free form amino acid, and may be a salt thereof; a modified form of the amino group and the carboxyl group, for example, an acyl derivative (acetyl amino acid). .
  • the salt include, for example, hydrochlorides of amino acids such as arginine hydrochloride and cysteine hydrochloride; and sodium salts of acidic amino acids such as sodium glutamate and sodium aspartate.
  • the amount of the amino acid contained in the food of the present invention is not particularly limited, but is preferably in a range of 0.5 to LOOg as a total amount per 1 kg of food (1 L for a beverage). It is more preferably 5 to 30 g, and still more preferably 5 to: LOg.
  • the total amount of these BCAAs contained in 1 kg of food (1 L for beverages) is 0.5 to 50 g, preferably 4 to 24 g, more preferably 4 to 15 g, and even more preferably.
  • the proportions of parin, leucine and isoleucine in the BCAA are not particularly limited, but are usually 1: 2: 1 to 1: 8: 2, preferably 1: 2: 1 to 1: 4: 2 by weight. And more preferably a ratio of 1: 2: 1 to 1: 2: 2.
  • the compounding amount of each amino acid per lkg of food (1L for beverages) is not particularly limited.
  • the total amount of BCAA is about 0.5 to 50g
  • that of arginine is about 0.5 to 10g
  • that of glutamine is About 0.5-20 g, about 10-500 mg for cystine, about 10-90 mg for cystine, about 50-300 mg for glutathione, about 0.5-10 g for ortin and cal-tin
  • a force in the range of about 0.4 to 20 g, about 0.4 to 2 g for carnosine, and about 0.4 to 2 g for anserine is preferred! /.
  • the carotenoid pigments used in the food of the present invention include annatto pigments, imacotenes, shrimp pigments, krill pigments, power pigments, ⁇ -carotene, lycopene, gardenia yellow pigment, dunari elacarotene, paprika pigments (capsicum). Pigments), tomato pigments, carrot carotene, norbixin potassium & sodium (water-soluble annatto), palm oil carotene, puffer pigment, cedar pigment, hematococcus alga pigment, marigold pigment, and saffron pigment The Preferred are j8-carotene, lycopene, marigold pigments and paprika pigments. These may be used alone or in combination of two or more.
  • the carotenoid pigment used in the present invention may be a pigment alone or may be formulated.
  • Specific examples of powerfully formulated pigments include the commercially available carotene pigment product brand name “Carotene Cloudy” (manufactured by Hasegawa Koryo Co., Ltd.), the ⁇ -carotene product brand name “Carotene Base”, and tomato pigment Product name “Lycopene base”, marigold dye product name “Marie Gold Base”, paprika color product product name “Paprika base” (above, manufactured by San-Ei Gen F 'F' I Co., Ltd.) ) And the like.
  • the amount of the carotenoid pigment to be incorporated into the food of the present invention is not particularly limited, but the pigment content may be appropriately selected from a range of about 0.9 to 19 mg per 1 kg of food (1 L for beverage). Preferably about 1 to: LOmg, more preferably about 2 to 4 mg.
  • the amino acid-containing food of the present invention is characterized by containing ascorbic acid and proanthocyanin in addition to the amino acids and the carotenoid pigment.
  • the amino acid-containing food of the present invention has a feature that the discoloration of the carotenoid pigment in the presence of the amino acid is significantly suppressed.
  • it is characterized by the fact that it is not accompanied by the Maillard reaction due to the combination of ascorbic acid and an amino acid or the discoloration or deterioration due to the acidification deterioration of proanthocyanin.
  • ascorbic acid does not need to be in a free form such as L-ascorbic acid.
  • it may be in the form of a salt such as sodium L-ascorbic acid.
  • derivatives of ascorbic acid such as L-ascorbic acid palmitate and L-ascorbic acid stearate may be used.
  • L-ascorbic acid or its sodium salt is used. These are all easily available.
  • the amount of ascorbic acid added to the food of the present invention is not particularly limited, but is appropriately selected from the range of about 10 to 200 mg per 1 kg of food (1 L for a beverage) in terms of the amount of ascorbic acid.
  • it is about 40-150 mg, more preferably about 40-60 mg.
  • the proanthocyanidins used in the present invention are flavan-7-ol represented by the following formula (1): It is a conjugate of two or more derivatives.
  • the flavan-7-ol derivative has 2 to LO, more preferably 2 to 4 flavan-7-ol derivatives.
  • R 2 and R 3 are the same or different and each represent a hydrogen atom, a hydroxyl group, a gallooxy group, or a dalcoviranosyloxy group; R 5 , R 6 , R 7 and R 8 are the same or different and represent a hydrogen atom or a hydroxyl group.
  • Preferred specific examples of the flavan-7-ol derivative represented by the formula (1) include catechin, epicatechin, gallocatechin, epigallocatechin, afzeletin, epiafuzeletin and the like.
  • Proanthocyanin is a compound in which the carbon of one flavan-7-ol derivative is linked to the carbon of the other flavan-7-ol derivative via a single bond or an ether bond via an oxygen atom. Etc.), and the carbon involved in this bond may be any carbon that can be bonded. Further, the flavan-7-ol derivatives, which are structural units of proanthocyanin, may be the same or different.
  • proanthocyanins include, for example, conjugates of epicatechin and catechin such as epicatechin- (4 ⁇ ⁇ 8) -catechin, epicatechin- (4j8 ⁇ 6) -epicatechin, epipicatechin- (4 ⁇ ⁇ 8) Dimer of flavan-7-ol derivative such as dimer of epicatechin such as -epicatechin (procyano-zine ⁇ -2) and dimer of catechin such as catechin- (4a ⁇ 8) -catechin A trimer of epicatechin such as epicatechin- (4 ⁇ ⁇ 8) -epicatechin- (4 ⁇ ⁇ 8) -epicatechin, epicatechin- (4 ⁇ ⁇ 8) -epicatechin- (4 ⁇ ⁇ 6) -epicatechin, catechin -(4 a ⁇ 8)-catechin-(4 a ⁇ 8)-catechin trimer such as catechin, Epicatechin- (4 ⁇ ⁇ 8) -Epicatechin- (4 ⁇ 8) -Epicate
  • the proanthocyanin may be a compound in which two or more flavan-7-ol derivatives represented by the formula (1) are bonded with a saccharide such as gallic acid, glucose, or rhamnose. Good. Proanthocyanin has various isomers such as various optical isomers, and all of them and a mixture thereof can be used as the proanthocyanin.
  • proanthocyanins can be obtained by extracting and purifying various plant powers such as grapes, apples, gifted wheat, oysters, palms, cacao, pine, blueberries, strawberries, azuki, peanuts, and the like. Fermented products of the extract, for example, wine, apple cider, beer and the like can be obtained.
  • the alcohol-fermentation product power of the plant extract can be determined by the method described in JP-A-2001-270881 or a method analogous thereto. The contents of these documents are incorporated as a part of the present specification.
  • the proanthocyanin used in the present invention may be a purified product extracted and purified from a plant as described above, but use of the purified product generally increases the cost. For this reason, a crudely purified product containing proanthocyanin can be used instead of the proanthocyanin. Examples of the powerful crude product include plant extracts containing the above proanthocyanin.
  • a commercially available proanthocyanin-containing preparation can also be used. Examples of the over-the-counter preparations include pine peel extract from French coast (Siber Hegner Japan, Toyo Shinyaku), grape seed extract (Kikkoman) and the like. These can be utilized as proanthocyanins in the form available, usually in powder or liquid form.
  • the amount of proanthocyanin to be added to the food of the present invention is not particularly limited, but the range of about 0.5 to 100 mg per 1 kg of food (1 L for beverage) in terms of the amount of oral anthocyanin is appropriately determined. You can choose. Preferably from about 0.5 to 20 mg, more preferably from about 1 to: LOmg.
  • the present invention the occurrence of undesired discoloration and deterioration of flavor can be suppressed, and discoloration of the carotenoid pigment due to light or heat can be significantly prevented, and good quality (good flavor) ) An amino acid composition-containing food can be obtained.
  • the food of the present invention may further contain a physiologically active material, if necessary.
  • a catechin-containing preparation containing epigallocatechin gallate as a main component for example, a commercial product “Tearvigo” (trade name, manufactured by DSM-Eutrition Japan KK)); rosmarinic acid or carnosic acid Rosemary extract as a main component (for example, trade name “Diemi-Extratato” (manufactured by Givaudan Japan Co., Ltd.)); bayberry extract containing myricitrin as a main component (for example, as a commercial product)
  • An antioxidant such as trade name "Sammeline” (San-Ei Gen F'F Co., Ltd.) can be exemplified.
  • These can be blended at a ratio of about 0.5 to: LOOmg per 1 kg of the food of the present invention (1 L for a beverage).
  • the food of the present invention can contain, if necessary, components such as sweeteners, flavors, acidulants, thickeners, and emulsifiers that are usually used in foods.
  • sugars such as sucrose, glucose, galactose, fructose, isomerizose, lactose, and reduced maltose; erythritol, sorbitol, palatinit, maltitol, mantol, xylitol, Sugar alcohols such as ratatitol; oligosaccharides such as trehalose, isomaltooligosaccharides, and noratinose: aspartame, sodium saccharin, dalycyrrhizic acid, monoammonium glycyrrhizinate, diammonium glycyrrhizinate, dipotassium glycyrrhizinate, diglyceryl citrate
  • High intensity sweeteners such as sodium, trisodium glycyrrhizinate, acesulfame K, sucralose, stevia and saccharin Can be mentioned.
  • flavors food flavors, particularly fruit-based flavors (such as lemon flavor, orange flavor, and grape flavourant flavor), chocolate, minolek, tea, china, etc. can be listed in f columns. Monkey
  • Examples of the acidulant include inorganic acids such as carbonic acid, hydrochloric acid, sulfuric acid, nitric acid, phosphoric acid, and boric acid; citric acid, citric anhydride, dl-malic acid, tartaric acid, d-tartaric acid, acetic acid, lactic acid, and succinic acid.
  • Organic acids such as acid, maleic acid, malonic acid, and glutamate hydrochloride can be exemplified.
  • the amino acid-containing food of the present invention can be prepared by adding and blending each of the above components.
  • the production method can be prepared according to a conventionally known production method according to the type of food, except that amino acids, carotenoid pigments, ascorbic acid, and proanthocyanin are used as the raw materials of the present invention.
  • each component is not particularly limited. All components may be added and mixed at the same time! Alternatively, other components may be further added to and mixed with a mixture obtained by previously mixing arbitrary components. It is possible.
  • the commercially available carotenoid pigment preparation is in the form of a stable emulsion. In some cases, the fragrance may destroy the emulsified state of the dye preparation. Therefore, when these are mixed, it is generally preferable to add the fragrance in advance and then add the dye preparation.
  • the food of the present invention is characterized in that the discoloration of carotenoid pigments caused by light or heat is significantly suppressed by blending ascorbic acid and proanthocyanin. I do. For this reason, the food of the present invention can be stored in a light-transmissive container such as a transparent glass bottle and a colorless transparent bottle.
  • the present invention provides a method for preventing fading of a food containing amino acids colored with a carotenoid pigment. This method can be carried out by mixing ascorbic acid and proanthocyanidin with the amino acid-containing food.
  • the food, the amino acid and the carotenoid pigment to be incorporated in the present invention are as described above.
  • the types and amounts of ascorbic acid and proanthocyanin to be added to the amino acid-containing food are as described in (2) above.
  • undesired discoloration and deterioration in flavor of an amino acid-containing food colored with a carotenoid-based pigment are suppressed, and the food or the carotenoid-based pigment is exposed to light or heat. Fading can be significantly prevented.
  • the amino acid-containing food of the present invention suppresses the occurrence of undesired quality deterioration (discoloration and decrease in flavor) by using ascorbic acid and proanthocyanin in combination, while reducing the light emission of carotenoid-based pigments in the presence of amino acids. Discoloration due to heat can be significantly prevented.
  • Amino acid Palin, leucine, a mixture of isoleucine and arginine [l: 2: l: l ( w / w) ]
  • tomato dye formulation the trade name of "lycopene-based" (lycopene content of 1.2 wt 0/0) (San-Ei Gen Efuefa I stock Made by company)
  • Carotene pigment preparation brand name “Carotene Cloudy” ( ⁇ -carotene content: 1.52% by weight) (Hasegawa Koryo Co., Ltd.)
  • Ascorbic acid BASF manufactured by Takeda Corporation
  • proanthocyanin A French pine peel extract (proanthocyanin content 60% by weight or more)
  • Proanthocyanin-containing preparation B Grape seed extract (proanthocyanin content 29 (% Or more)
  • Sweetener a mixture of sugar, fructose and sucralose
  • Acidulant mixture of citric acid and sodium citrate
  • B (Xmg) Ymg means that the compounding amount of the preparation B containing oral anthocyanin is Xmg and the amount of proanthocyanin contained therein is Ymg.
  • Each of the amino acid-containing beverages of the present invention prepared above (Examples 1 to 6) and the amino acid-containing beverage for comparison (Comparative Examples 1 to 5) was heated to 80 ° C. or higher, and then heated to a colorless transparent PET container (capacity 500 ml) and cooled. These were used as test beverages (Examples 1 to 6 and Comparative Examples 1 to 5) in a thermostatic chamber (50 ° C) for 2 weeks (50 ° C x 2W), or after being placed under a fluorescent lamp (growth cabinet MLR-350).
  • ⁇ represents a color difference
  • L represents lightness
  • a and b both represent hue and saturation.
  • a indicates red in the plus area
  • b indicates yellow in the plus area
  • the level of color difference ( ⁇ ) is as follows (basic and actual color management, author: Toshio Hirai, publisher: Nippon Denshoku Industries Co., Ltd., issued October 25, 1994, 49 See page): 0.8 to 1.6: Color difference level in adjacent comparison
  • Comparative Example 2 containing no ascorbic acid (without addition of ascorbic acid and protoanthocyanin), Comparative Example 4 (only adding protoanthocyanin (formulation A)), and Comparative Example 5 (with protoanthocyanin were not added).
  • gin addition of only formulation B)
  • Comparative Example 1 containing a relatively large amount of ascorbic acid had a higher b value indicating a yellow hue, It can be seen that a change (browning) has occurred.
  • the amino acid-containing beverages of Examples 1 to 6 that had been irradiated with a fluorescent lamp or stored at a high temperature were tasted by 10 panelists and evaluated according to the following criteria.
  • the amino acid-containing beverage of Comparative Example 1 was used as a control beverage.
  • the present invention is an amino acid-containing beverage colored with a carotenoid pigment, which provides an amino acid-containing beverage having a good flavor, in which fading of the pigment is prevented, and a decrease in quality is suppressed.
  • the beverage Based on the intake of the amino acid composition contained in the beverage, the beverage can have not only a nutritional supplement effect but also, for example, prevention of muscle fatigue and the like.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
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  • Polymers & Plastics (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

Une boisson contenant une composition d'acide aminé et colorée par un pigment de type caroténoïde, caractérisée par le fait qu'elle est également constituée d'acide ascorbique et de proantocyanidine. L'utilisation parallèle d'acide ascorbique et de proantocyanidine permet d'éviter la disparition du pigment de type caroténoïde et constitue également une boisson délicieuse contenant un acide aminé.
PCT/JP2005/007831 2004-04-28 2005-04-25 Nourriture contenant des acides aminés Ceased WO2005104873A1 (fr)

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JP2008063321A (ja) * 2006-08-10 2008-03-21 Kao Corp 筋肉老化抑制剤
JP2008131888A (ja) * 2006-11-28 2008-06-12 Sanei Gen Ffi Inc ヘマトコッカス藻色素の耐光性向上方法
JP2012036175A (ja) * 2010-07-12 2012-02-23 Suntory Holdings Ltd コラーゲンペプチドとビタミンｃを含む経口組成物
US8962678B2 (en) 2006-07-05 2015-02-24 Kao Corporation Senescence inhibitor
JP2016130229A (ja) * 2015-01-15 2016-07-21 有限会社アント アミノ酸溶解物の製造方法および該製造方法により製造したアミノ酸溶解物
KR101700942B1 (ko) * 2016-08-12 2017-01-31 주식회사 포텐에이드 스포츠 음료 조성물
JP2017121210A (ja) * 2016-01-08 2017-07-13 アサヒビール株式会社 飲食品、飲食品の製造方法および呈味改善方法
JP2018027021A (ja) * 2016-08-15 2018-02-22 アサヒビール株式会社 トランス−２−ヘキセナール生成用組成物、トランス−２−ヘキセナール生成香味組成物、及びこれらを含有した製品
WO2023008550A1 (fr) * 2021-07-30 2023-02-02 サントリーホールディングス株式会社 Boisson
JP2023154042A (ja) * 2017-11-02 2023-10-18 バイオベンチャーズ・リミテッド・ライアビリティ・カンパニー 筋タンパク質合成を改善するためのアミノ酸補給の使用

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JPS6049764A (ja) * 1983-08-29 1985-03-19 Ajinomoto Co Inc 食品組成物
JPH06327435A (ja) * 1992-11-10 1994-11-29 Otsuka Pharmaceut Co Ltd 栄養補給組成物
JPH10316566A (ja) * 1997-05-15 1998-12-02 Kikkoman Corp ビタミンｃの安定化方法および安定化ビタミンｃ剤の製造方法
JP2000026289A (ja) * 1998-07-01 2000-01-25 Crescendo Corporation:Kk 分岐鎖アミノ酸による筋肉痛・筋肉のこり、はりへの効果
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Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8962678B2 (en) 2006-07-05 2015-02-24 Kao Corporation Senescence inhibitor
JP2008063321A (ja) * 2006-08-10 2008-03-21 Kao Corp 筋肉老化抑制剤
JP2008131888A (ja) * 2006-11-28 2008-06-12 Sanei Gen Ffi Inc ヘマトコッカス藻色素の耐光性向上方法
JP2012036175A (ja) * 2010-07-12 2012-02-23 Suntory Holdings Ltd コラーゲンペプチドとビタミンｃを含む経口組成物
JP2016130229A (ja) * 2015-01-15 2016-07-21 有限会社アント アミノ酸溶解物の製造方法および該製造方法により製造したアミノ酸溶解物
JP2017121210A (ja) * 2016-01-08 2017-07-13 アサヒビール株式会社 飲食品、飲食品の製造方法および呈味改善方法
WO2017119353A1 (fr) * 2016-01-08 2017-07-13 アサヒビール株式会社 Aliment ou boisson, procédé de production d'un aliment ou d'une boisson et procédé d'amélioration du goût
KR101700942B1 (ko) * 2016-08-12 2017-01-31 주식회사 포텐에이드 스포츠 음료 조성물
JP2018027021A (ja) * 2016-08-15 2018-02-22 アサヒビール株式会社 トランス−２−ヘキセナール生成用組成物、トランス−２−ヘキセナール生成香味組成物、及びこれらを含有した製品
JP2023154042A (ja) * 2017-11-02 2023-10-18 バイオベンチャーズ・リミテッド・ライアビリティ・カンパニー 筋タンパク質合成を改善するためのアミノ酸補給の使用
JP7716119B2 (ja) 2017-11-02 2025-07-31 バイオベンチャーズ・リミテッド・ライアビリティ・カンパニー 筋タンパク質合成を改善するためのアミノ酸補給の使用
WO2023008550A1 (fr) * 2021-07-30 2023-02-02 サントリーホールディングス株式会社 Boisson

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