BEVERAGE

Abstract

[Problem to be solved] To provide a beverage which contains a high concentration of glucosamine in a stable condition, contains a high concentration of calcium, forms few precipitates, and has a good taste.

[Solution] The beverage comprises glucosamine or a salt thereof, calcium, phosphoric acid, malic acid, and citric acid, wherein the content of glucosamine or the salt thereof is 1.0 mass % or more in terms of glucosamine, the content of calcium is 0.15 mass % or more, and pH of the beverage is 3.4 or less.

Claims

1. A beverage, comprising glucosamine or a salt thereof, calcium, phosphoric acid, malic acid, and citric acid, wherein the content of glucosamine or the salt thereof is 1.0 mass % or more in terms of glucosamine, the content of calcium is 0.15 mass % or more, and the pH of the beverage is 3.4 or less.

2. The beverage according to claim 1, wherein the content of glucosamine or the salt thereof is 1.8 mass % or more in terms of glucosamine.

3. The beverage according to claim 1, wherein the content of calcium is 0.25 mass % or more.

4. The beverage according to claim 1, comprising a component selected from the group consisting of protein, peptide, and amino acid.

5. The beverage according to claim 1, comprising a component selected from the group consisting of collagen, gelatin, collagen peptide, and collagen-derived amino acid.

6. The beverage according to claim 5, wherein the total content of the collagen, gelatin, collagen peptide, and collagen-derived amino acid is at least 4.0 mass %.

7. The beverage according to claim 1, wherein the pH of the beverage is 3.0 or higher.

8. The beverage according to claim 1, wherein glucosamine or a salt thereof is glucosamine hydrochloride.

9. The beverage according to claim 1, wherein the content of phosphoric acid is 0.2 to 3.0 mass %.

10. The beverage according to claim 1, wherein the content of malic acid is 0.2 to 2.0 mass %.

11. The beverage according to claim 1, wherein the content of citric acid is 0.05 to 1.0 mass %.

12. The beverage according to claim 1, wherein the contents of phosphoric acid, malic acid, and citric acid are 40 to 70 mass %, 20 to 50 mass %, and 3 to 20 mass %, respectively, with respect to the total content of phosphoric acid, malic acid, and citric acid.

13. The beverage according to claim 1, further comprising vitamin D.

14. The beverage according to claim 1, wherein the beverage is packaged.

15. The beverage according to claim 14, comprising 1250 mg or more of glucosamine or the salt thereof in terms of glucosamine, 180 mg or more of calcium, and 3000 mg or more of collagen peptide, wherein the volume of the beverage is 50 to 100 ml.

Description

EXAMPLES

[0060] In the following, the present invention will be described in more detail with reference to Examples. However, the present invention is not limited to the following Examples.

Test Example 1

[0061] Components of the proportion shown in the following Table 1 were mixed to prepare a beverage of Example 1 and that of Comparative Example 1. The resulting beverages were heat-treated at 110 C. for 10 seconds, then packed in a PET bottle at 90 C., and after closing the cap, the sterilization at low temperature was carried out at 65 C. for 10 minutes.

TABLE-US-00001 TABLE 1 Comparative Example 1 Example 1 Ratio Ratio Component (mass %) g/63 g (mass %) g/63 g Water 87.653 55.22 86.853 54.72 Collagen peptide 4.900 3.09 4.900 3.09 glucosamine hydrochloride 3.250 2.05 3.250 2.05 Granules of calcium lactate 2.200 1.39 2.200 1.39 Aqueous phosphoric 1.200 0.76 acid solution (85%) DL-malic acid 1.200 0.76 0.600 0.38 Anhydrous citric acid 0.200 0.13 Caramel pigment 0.500 0.32 0.500 0.32 Japanese plum flavor 0.200 0.13 0.200 0.13 Sucralose 0.040 0.03 0.040 0.03 Stevia extract 0.020 0.01 0.020 0.01 Acesulfame K 0.010 0.01 0.010 0.01 Vitamin D3 0.017 0.01 0.017 0.01 Sodium ascorbate 0.010 0.01 0.010 0.01 Total 100% 63 g 100% 63 g pH 3.65 3.14 Content of Immediately 1550 1599 glucosamine after (g/63 g) production After 3 1246 1580 months' storage

[0062] Details of the components used are as follows. [0063] Collagen peptide: hydrolysate of pig gelatin, average molecular weight 5,000 from Rousselot [0064] Glucosamine hydrochloride: Trade name Fermented glucosamine G from Kyowa Hakko Bio Co., Ltd.

[0065] The pH of the resulting packaged beverages was measured to be 3.14 in Example 1, and 3.65 in Comparative Example 1.

[0066] The resulting packaged beverages were stored at 37 C. for 3 months. The content of glucosamine in the beverages immediately after the production and those after the storage was measured by the following method (the Rondle-Morgan method). The results are shown in Table 1. In the beverage of Comparative Example 1 which had a pH of 3.65, the content of glucosamine reduced by about 20% after 3 months' storage. On the other hand, the beverage of Example 1 which had a pH of 3.14 maintained the high content of glucosamine even after 3 months' storage.

(Method of Measuring Content of Glucosamine)

[0067] 100 ml of a 0.25 mol/1 sodium carbonate solution and 2 ml of 2,4-pentanedione were mixed to prepare an acetylacetone reagent. Separately, 30 ml of 96% (v/v) ethanol, 30 ml of concentrated hydrochloric acid and 1.6 g of p-dimethylaminobenzaldehyde were mixed to prepare an Ehrlich reagent. A 100 mg/ml aqueous solution of glucosamine hydrochloride (purity 98% or more) was prepared as a standard solution. The standard solution was diluted as needed to prepare a diluted standard solution for making a calibration curve.

[0068] 1.0 ml of a sample solution or the standard solution, and the acetylacetone reagent were placed and mixed in a test tube with screw cap, and the mixture was heated at 90 to 100 C. for 20 minutes. The test tube after heating was cooled with water, and 6.0 ml of ethanol (purity 99.5% or more) was added thereto and mixed. 1.0 ml of the Ehrlich reagent was also added thereto and mixed, and the resultant was heated at 65 to 70 C. for 10 minutes. The test tube was then cooled with water, and the absorbance at 530 nm was measured to determine the content of glucosamine hydrochloride.

Test Example 2

[0069] Each Component was dissolved in water so that the resultant contained 4.9 mass % of collagen peptide, 3.25 mass % of glucosamine hydrochloride, 2.2 mass % of calcium lactate, acids (an aqueous phosphoric acid solution (concentration 85 mass %), DL-malic acid, and anhydrous citric acid) in the concentration shown in Tables 2 and 3 (unit: mass %), 0.5 mass % of a pigment, 0.2 mass % of a flavor, sweeteners (0.04 mass % of sucralose, 0.02 mass % of stevia extract, 0.01 mass % of acesulfame K), 0.01 mass % of vitamin D3, and 0.01 mass % of sodium ascorbate. The resultant was heat-treated, packed and the sterilization at low temperature was carried out in the same manner as in Test Example 1 to prepare packaged beverages of Comparative Examples 2 to 17, and Example 2. The same components as those in Test Example 1 were used, respectively. The pH of all beverages was in the range of 3.0 to 3.4.

[0070] The prepared beverages were heated at 121 C. for 1 minute and immediately after that it was visually observed whether a precipitate was formed at the bottom of the package. Those with no precipitate were rated as A, and those in which a precipitate was visually observed were rated as B. The results are shown in Tables 2 and 3.

[0071] An organoleptic evaluation of the resulting packaged beverages was carried out by a panel consisting of five persons. The organoleptic evaluation was carried out for bitterness and astringency. For the evaluation item of the bitterness, those with an acceptably low bitterness was rated as A, and those with strong bitterness was rated as B. For the evaluation item of the astringency, those with an acceptably weak astringency was rated as A, and those with strong astringency was rated as B. The results are shown in Tables 2 and 3. In Example 2 in which three types of acids were used in combination, formation of precipitate was not observed, and the results of the organoleptic evaluation were excellent for the bitterness and the astringency.

TABLE-US-00002 TABLE 2 Comparative Comparative Comparative Comparative Comparative Comparative Comparative Comparative Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Example 8 Example 9 Aqueous phosphoric acid solution (85%) DL-malic 1.2 1.6 1.8 2.2 0.7 0.5 0.3 acid Anhydrous 1.0 0.6 0.4 1.4 1.6 1.8 2.1 citric acid Bitterness A A A A A A A A Astringency B B B B A A A A Precipitation B A A A B B B B

TABLE-US-00003 TABLE 3 Comparative Comparative Comparative Comparative Comparative Comparative Comparative Comparative Example Example Example Example Example Example Example Example Example 10 11 12 13 14 15 16 17 2 Aqueous 1.9 1.6 1.4 1.3 1.2 1.1 1.0 1.2 1.2 phosphoric acid solution (85%) DL-malic 0.8 0.6 acid Anhydrous 0.3 0.5 0.7 0.8 0.9 1.0 0.2 citric acid Bitterness B B B B A A A A A Astringency A A A A A A A B A Precipitation A A A A B B B A A