PROBLEM TO BE SOLVED: To provide products and methods that provide for the stability of functional amino acids in food matrices.SOLUTION: A liquid food product comprises a reactive amino acid in an amount from 1.0 g to 10 g per 100 to 500 ml of a liquid, wherein the liquid food product has a pH from 3 to 5, wherein the liquid food product has good stability of the reactive amino acid after heating of the liquid food product at a temperature from 70°C to 90°C for an amount of time from 45 minutes to 75 minutes.SELECTED DRAWING: Figure 2COPYRIGHT: (C)2017,JPO&INPIT【課題】食品マトリックス中の機能性アミノ酸の安定性をもたらす製品及び方法の提供。【解決手段】液体100ml~500ml当たり1.0g~10gの量の反応性アミノ酸を含み、3~5のpHを有し、70℃~90℃の温度で45分~75分間加熱された後、前記反応性アミノ酸の良好な安定性を有する、液体食品製品を提供する。【選択図】図2
