Amino acid beverage containing allulose

Abstract

The present application relates to a beverage comprising water, an amino acid, and allulose. In addition, the present application relates to a method for reducing off-taste, off-odor, or acrid taste comprising a step of mixing water, an amino acid, and allulose.

Claims

1. A beverage comprising: water, an amino acid, allulose, grapefruit concentrate, Rebaudioside A, and citric acid, wherein 6.75 to 10.12 parts by weight of the allulose is contained based on 100 parts by weight of the beverage, based on dry solids, the amino acid and allulose are contained at a ratio of 1:67.5 to 1:101.2, based on dry solids, and the amino acid is L-arginine, L-methionine, L-ornithine, or L-citrulline, wherein the amino acid is the only amino acid in the beverage.

2. The beverage of claim 1, wherein 0.6 or less parts by weight of fructose is additionally included based on 100 parts by weight of the beverage, based on dry solids.

3. The beverage of claim 1, wherein sucrose, glucose, or the combination of thereof, is not contained.

4. The beverage of claim 1, wherein the pH is in a range of 3.0 to 5.0.

5. The beverage of claim 1, wherein the titratable acidity is in a range of 0.05 to 0.2%.

6. A method for reducing an off-taste, an off-odor, and an acrid taste of a beverage containing an amino acid, comprising: a step of mixing water, the amino acid, allulose, grapefruit concentrate, Rebaudioside A, and citric acid, wherein 6.75 to 10.12 parts by weight of the allulose is mixed based on 100 parts by weight of the beverage containing an amino acid, based on dry solids, based on dry solids, the amino acid and allulose are mixed at a ratio of 1:67.5 to 1:101.2, based on dry solids, and the amino acid is L-arginine, L-methionine, L-ornithine or L-citrulline, wherein the amino acid is the only amino acid in the beverage.

7. The method of claim 6, wherein a step of mixing one or more saccharides selected from the group consisting of glucose, sucrose, or the combination thereof is not included.

Description

MODE FOR CARRYING OUT THE INVENTION

(1) Hereinafter, the present application will be described in more detail through Examples. However, these Examples are for illustrative purposes only, and the scope of the present application is not limited thereto. This will be apparently understood by those skilled in the art to which this application belongs.

(2) Throughout the specification of the present application, “%” used to denote the concentration of a specific substance refers to solid/solid (weight/weight) %, solid/liquid (weight/volume) %, and liquid/liquid (volume/volume) %, unless otherwise stated.

Example 1: Preparation of Amino Acid Beverages

(3) Amino acid beverages were prepared according to the following procedure by mixing raw materials in the ratios shown in Tables 1 to 3.

(4) First, saccharides, L-amino acids (CJ CheilJedang), the grapefruit concentrate (65 Brix, JC World), Rebaudioside-A (Ra90, Macrocare), citric acid, trisodium citrate, refined salt, the stabilizer (T Texture 001, Cargill Sunkyung) and Cloudy (Bolak) were weighed and placed into a beaker, followed by mixing with purified water to a total amount ratio of 100 weight %. In Comparative examples 1 to 4, sucrose (white sugar, CJ CheilJedang) was used as the saccharides, and in Experimental examples 1 to 20, allulose (liquid allulose, 71 Brix, 95% or more of allulose based on dry solids) was used as the saccharides and the contents thereof were 3, 5, 10, 15, and 18 weight % [based on dry solids, 2.02, 3.37, 6.75, 10.12, and 12.14 weight %]. As L-amino acids, Experimental examples 1, 5, 9, 13 and 17 used L-arginine; Experimental examples 2, 6, 10, 14, and 18 used L-methionine; Experimental examples 3, 7, 11, 15, and 19 used L-ornithine; and Experimental examples 4, 8, 12, 16, and 20 used L-citrulline. Thereafter, the mixture was homogenized by mixing on a magnetic stirrer for 20 minutes, and the grapefruit flavor (Samjung Flavor) was put in accordance with a mixing ratio into the obtained homogenized mixture. A glass container was filled with the mixture, sealed with a cap, sterilized at 95° C. in a constant temperature water bath (Hanil Science, HA-35) for 10 minutes, subjected to a primary cooling at room temperature (25° C.) and a secondary cooling at 5° C. to 10° C., so that the amino acid beverage was prepared finally.

(5) TABLE-US-00001 TABLE 1 Classification (weight Comparative Comparative Comparative Comparative Experimental Experimental Experimental Experimental %) example 1 example 2 example 3 example 4 example 1 example 2 example 3 example 4 White 10 10 10 10 — — — — sugar Allulose — — — — 3 3 3 3 L- 0.1 — — — 0.1 — — — Arginine L- — 0.1 — — — 0.1 — — Methionine L- — — 0.1 — — — 0.1 — Ornithine L- — — — 0.1 — — — 0.1 Citrulline Grapefruit 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.2 concentrate Rebaudioside-A 0.005 0.005 0.005 0.005 0.005 0.005 0.005 0.005 Citric 0.12 0.12 0.12 0.12 0.12 0.12 0.12 0.12 acid Trisodium 0.05 0.05 0.05 0.05 0.05 0.05 0.05 0.05 citrate Refined 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 salt Stabilizer 0.02 0.02 0.02 0.02 0.02 0.02 0.02 0.02 Cloudy 0.03 0.03 0.03 0.03 0.03 0.03 0.03 0.03 Grapefruit 0.19 0.19 0.19 0.19 0.19 0.19 0.19 0.19 flavor Purified 89.185 89.185 89.185 89.185 96.185 96.185 96.185 96.185 water Total 100 100 100 100 100 100 100 100

(6) TABLE-US-00002 TABLE 2 Classification Experimental Experimental Experimental (weight Experimental Experimental Experimental Experimental Experimental example example example %) example 5 example 6 example 7 example 8 example 9 10 11 12 White — — — — — — — — sugar Allulose 5 5 5 5 10 10 10 10 L- 0.1 — — — 0.1 — — — Arginine L- — 0.1 — — — 0.1 — — Methionine L- — — 0.1 — — — 0.1 — Ornithine L- — — — 0.1 — — — 0.1 Citrulline Grapefruit 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.2 concentrate Rebaudioside-A 0.005 0.005 0.005 0.005 0.005 0.005 0.005 0.005 Citric 0.12 0.12 0.12 0.12 0.12 0.12 0.12 0.12 acid Trisodium 0.05 0.05 0.05 0.05 0.05 0.05 0.05 0.05 citrate Refined 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 salt Stabilizer 0.02 0.02 0.02 0.02 0.02 0.02 0.02 0.02 Cloudy 0.03 0.03 0.03 0.03 0.03 0.03 0.03 0.03 Grapefruit 0.19 0.19 0.19 0.19 0.19 0.19 0.19 0.19 flavor Purified 94.185 94.185 94.185 94.185 89.185 89.185 89.185 89.185 water Total 100 100 100 100 100 100 100 100

(7) TABLE-US-00003 TABLE 3 Classification Experimental Experimental Experimental Experimental Experimental Experimental Experimental Experimental (weight example example example example example example example example %) 13 14 15 16 17 18 19 20 White — — — — — — — — sugar Allulose 15 15 15 15 18 18 18 18 L- 0.1 — — — 0.1 — — — Arginine L- — 0.1 — — — 0.1 — — Methionine L- — — 0.1 — — — 0.1 — Ornithine L- — — — 0.1 — — — 0.1 Citrulline Grapefruit 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.2 concentrate Rebaudioside-A 0.005 0.005 0.005 0.005 0.005 0.005 0.005 0.005 Citric 0.12 0.12 0.12 0.12 0.12 0.12 0.12 0.12 acid Trisodium 0.05 0.05 0.05 0.05 0.05 0.05 0.05 0.05 citrate Refined 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 salt Stabilizer 0.02 0.02 0.02 0.02 0.02 0.02 0.02 0.02 Cloudy 0.03 0.03 0.03 0.03 0.03 0.03 0.03 0.03 Grapefruit 0.19 0.19 0.19 0.19 0.19 0.19 0.19 0.19 flavor Purified 84.185 84.185 84.185 84.185 81.185 81.185 81.185 81.185 water Total 100 100 100 100 100 100 100 100

Example 2: Organoleptic Evaluation of Amino Acid Beverages

(8) The beverages of Comparative examples and Experimental examples were prepared in respective tasting cups, and organoleptic evaluation was carried out by using a panel of 30 persons. Each tasting cup was given a random number to exclude the prejudices of the organoleptic panel, and the off-taste, off-odor, acridity, and overall preference were measured. Herein, the off-taste, off-odor, acridity, and overall preference were expressed as the values of 1 to 5, and the higher the organoleptic intensities of the off-taste, off-odor, and the acridity, the larger the expressed values thereof, and the better the overall preference, the larger the expressed value.

(9) As a result, in Experimental examples 5 to 16, it was found that the intensities of off-taste, off-odor, and acridity were reduced, and the overall preference was significantly improved, compared to Comparative example (arginine organoleptic evaluation of Table 4, methionine organoleptic evaluation of Table 5, ornithine organoleptic evaluation of Table 6, and citrulline organoleptic evaluation of Table 7). Therefore, it was found clearly that allulose was added to beverages containing amino acids so as to relieve the off-taste, off-odor and acridity, and enhance the overall preference.

(10) TABLE-US-00004 TABLE 4 Off-taste, Overall Classification off-odor Acridity preference Note Comparative 4.5 4.2 2.3 -(Arginine) example 1 Experimental 4.2(p > 3.8(p > 2.5(p > P: T-test paired example 1 0.05) 0.05) 0.05) comparison values Experimental 3.1(p < 3.1(p < 3.2(p < (p < 0.05, example 5 0.05) 0.05) 0.05) significant Experimental 3.2(p < 2.8(p < 3.3(p < difference example 9 0.05) 0.05) 0.05) occurrence) Experimental 3.2(p < 2.7(p < 3.8(p < example 13 0.05) 0.05) 0.05) Experimental 3.8(p > 3.8(p > 3.1(p > example 17 0.05) 0.05) 0.05) * The t-test value is a statistical value between the value of each Experimental example and the value of Comparative example 1.

(11) TABLE-US-00005 TABLE 5 Off-taste, Overall Classification off-odor Acridity preference Note Comparative 4.7 4.5 1.8 -(Methionine) example 2 Experimental 4.3(p > 4.0(p > 2.6(p > P: T-test paired example 2 0.05) 0.05) 0.05) comparison values Experimental 3.0(p < 3.2(p < 2.8(p < (p < 0.05, example 6 0.05) 0.05) 0.05) significant Experimental 3.3(p < 3.0(p < 3.1(p < difference example 10 0.05) 0.05) 0.05) occurrence) Experimental 3.4(p < 2.8(p < 3.9(p < example 14 0.05) 0.05) 0.05) Experimental 4.2(p > 4.0(p > 2.9(p > example 18 0.05) 0.05) 0.05) * The t-test value is a statistical value between the value of each Experimental example and the value of Comparative example 2.

(12) TABLE-US-00006 TABLE 6 Off-taste, Overall Classification off-odor Acridity preference Note Comparative 4.5 4.3 2.5 -(Ornithine) example 3 Experimental 4.1(p > 4.1(p > 2.1(p > P: T-test paired example 3 0.05) 0.05) 0.05) comparison values Experimental 2.9(p < 3.1(p < 2.9(p < (p < 0.05, example 7 0.05) 0.05) 0.05) significant Experimental 3.2(p < 2.9(p < 3.0(p < difference example 11 0.05) 0.05) 0.05) occurrence) Experimental 3.3(p < 2.5(p < 4.0(p < example 15 0.05) 0.05) 0.05) Experimental 4.3(p > 3.9(p > 3.0(p > example 19 0.05) 0.05) 0.05) * The t-test value is a statistical value between the value of each Experimental example and the value of Comparative example 3.

(13) TABLE-US-00007 TABLE 7 Off-taste, Overall Classification off-odor Acridity preference Note Comparative 4.4 4.2 2.4 -(Citrulline) example 4 Experimental 4.0(p > 4.2(p > 2.3(p > P: T-test paired example 4 0.05) 0.05) 0.05) comparison values Experimental 3.1(p < 3.3(p < 3.1(p < (p < 0.05, example 8 0.05) 0.05) 0.05) significant Experimental 3.0(p < 3.1(p < 3.5(p < difference example 12 0.05) 0.05) 0.05) occurrence) Experimental 3.3(p < 2.3(p < 4.5(p < example 16 0.05) 0.05) 0.05) Experimental 4.1(p > 3.8(p > 3.0(p > example 20 0.05) 0.05) 0.05) * The t-test value is a statistical value between the value of each Experimental example and the value of Comparative example 4.

Example 3: Characterization of Amino Acid Beverages

(14) In order to characterize amino acid beverages, the pHs and acidities of Experimental examples were measured. The pH was measured using a pH meter (Mettler Toledo, Seven compact). The acidity was obtained by titrating the sample (s) of each Experimental example weighted (Mettler Toledo, New Classic ML model) with 0.1 N NaOH standard solution (Daejung Chemicals & Metals Co., Ltd.), measuring a NaOH titer (V) at the time point when the pH reached 8.1, and substituting the weight value of the sample (s) and the NaOH titer value (V) into [Equation 1] below to yield the acidity.
Acidity=0.6404*V/s  [Equation 1]

(15) (wherein *0.6404 is the amount (g) of citric acid corresponding to 1 mL of 0.1 N—NaOH)

(16) As a result, it could be found that the pHs of the amino acid beverages were between 3.5 and 4.3, and the acidities were between about 0.1 and 0.15.

(17) TABLE-US-00008 TABLE 8 Experimental Experimental Experimental Experimental Experimental Experimental Experimental Experimental example example example example Classification example 5 example 6 example 7 example 8 13 14 15 16 pH 4.38 3.6 3.71 3.61 4.6 3.71 3.57 3.59 Acidity 0.1237 0.1428 0.1442 0.1455 0.1140 0.1383 0.1407 0.1369