JP2002051734A - Collagen added food and drink - Google Patents

Abstract

PROBLEM TO BE SOLVED: To improve various functions without deteriorating flavors and properties of a food and drink by adding collagen. SOLUTION: A low-molecular collagen peptide prepared by subjecting collagen to a molecular weight reduction treatment is added to a food and drink containing a collagen-reactive component having reactivity to collagen and containing no acidic milk component.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food and drink containing collagen, and more particularly, to the addition of collagen, which is a natural protein, to a soft drink or jelly to impart functions such as fortification and health promotion of collagen. It targets collagen-added foods and drinks.

[0002]

2. Description of the Related Art A technique for adding collagen to various drinks and foods and drinks such as jelly is known. Since collagen is a natural protein, it is useful as a protein source for fortifying foods and drinks. In addition, many studies have been reported that ingesting collagen has a physiological effect such as relieving arthritis symptoms and promoting bone formation. Collagen is a fibrous polypeptide that makes up the skin and tendons of living organisms. The collagen molecule has a triple helical structure in which three polypeptides having a molecular weight of about 100,000 are collected. This collagen is easily denatured by heating, and the triple helical structure is broken to gelatin.

[0003] Conventionally, collagen added to foods and drinks is gelatin having an average molecular weight of about 100,000 to 150,000 as described above, and collagen peptides obtained by further hydrolyzing gelatin. In the following description, the technical term collagen does not mean the original collagen having a triple helical structure, but refers to gelatin or collagen peptide added to food or drink as a collagen component.

[0004]

When collagen is added to food or drink containing carrageenan or other acidic polysaccharide as a gelling agent, the acidic polysaccharide reacts with collagen to cause cloudiness in the food or drink. Precipitation may occur or, in severe cases, the gelling power may be lost. In addition to carrageenan, there are components that react with collagen in foods and drinks and have some adverse effect on the final product. For example, in the case of an acidic soft drink containing an emulsified flavor that has been emulsified with gum arabic for the purpose of imparting turbidity, the addition of collagen causes the emulsification of the emulsified flavor to be broken and sufficient turbidity cannot be obtained. There is.

Further, in the case of foods and drinks containing a large amount of tannins, such as grape and pomegranate juices, green tea and black tea extracts, these tannins and collagen react with each other to cause cloudiness or precipitation. There is. Therefore,
Conventionally, foods containing components that react with collagen as described above, give up the addition of collagen, or sacrifice the appearance such as transparency of food and drink, stabilizers and fruit juice Must be limited to those that have no reactivity with collagen,
There were many restrictions on the production of food and drink.

[0006] For example, Japanese Patent Application Laid-Open No. Hei 4-131050 discloses that when producing a black tea jelly using gelatin, the transparency of the black tea jelly is ensured by combining an alkali-treated gelatin with a black tea extract having a low tannin concentration. The technology is described. However, if a black tea extract having a lower tannin concentration than usual is used to add collagen, the flavor and properties of the black tea jelly may be impaired. An object of the present invention is to improve various functions by adding collagen without impairing the flavor and properties of food and drink.

[0007]

The food and drink with collagen according to the present invention contains a collagen-reactive component having reactivity with collagen and reduces the amount of collagen to a low molecular weight with respect to food and drink which does not contain acidic milk components. The low molecular weight collagen peptide which has been treated is added. [Food and drink] The food and drink is not particularly limited as long as it is effective to improve various functions by adding collagen. In the present invention, food and drink containing no acidic milk component are targeted.

[0008] Foods and drinks include liquid beverages, viscous fluid foods such as jams, gel foods such as jelly, and even solid foods. A frozen product obtained by freezing a liquid may be used. There are also mixed foods of liquids, gels and solids. Specifically, it can be applied to acidic jelly foods including fruit jelly, drink jelly, and seasoned jelly. It is also applicable to acidic sol-paste foods including jams and fruit sauces. It is also applicable to milk-free soft drinks including fruit juice drinks and black tea drinks. These foods and drinks are manufactured by blending various food materials and food additives in order to impart appropriate flavors and properties. The components constituting the food or drink include a collagen reaction component.

[Collagen-reactive ingredients] Among the ingredients of raw materials used in the production of foods and drinks, by reacting with collagen, they adversely affect the quality performance of foods and drinks, and the functions that the ingredients should originally fulfill. Is a component that cannot be fulfilled. Collagen as used herein refers to a collagen peptide having an average molecular weight of 100,000 to tens of thousands and a relatively large molecular weight, and a collagen reactive component, which is used in the present invention, reacts with a collagen peptide satisfying a specific molecular weight condition. Is not evaluated. Ordinary gelatin or hydrolyzed collagen is such that the average molecular weight exceeds at least 10,000.

[0010] Examples of the collagen reaction component include acidic polysaccharides and tannins. Acidic polysaccharides include carrageenan, gellan gum, gum arabic, xanthan gum, and pectin, and are substances with a negative charge in foods. In addition, as a food material containing a large amount of tannins,
Fruit juices including grape, blueberry, raspberry, cranberry, green tea, tea extracts including black tea,
Red wine and the like. These food materials include only one kind or a plurality of kinds in food and drink. The reaction between collagen and a collagen reactive component may or may not occur depending on the difference in environmental conditions. For example, the presence / absence and degree of the reaction may change depending on the pH value. Therefore, the collagen-reactive component in the present invention means a component that reacts with the above-mentioned collagen in an environment in which it is mixed with food or drink.

The amount of the collagen-reactive component in the food or drink varies depending on the type of the food or drink and the purpose of blending, and is not particularly limited. For example, if an acidic polysaccharide is added as a gelling agent / stabilizer, 0.01
About 1.0% by weight is added. In the case of tannins, fruit juice or black tea extract containing the tannins may be added in an appropriate amount depending on the flavor required for the finally produced food or drink. [Low-molecular collagen peptide] A low-molecular collagen peptide can be obtained by hydrolyzing collagen. Gelatin may be hydrolyzed instead of collagen.

As for the hydrolysis method and treatment conditions, the usual techniques for producing hydrolyzed collagen can be applied. As the hydrolysis method, a method using a protease such as papain, a method of chemically treating with an acid or an alkali, and a method of heating can be applied. As the low molecular weight collagen peptide, those having an average molecular weight of 4000 or less are used. Preferably,
Those having an average molecular weight of 3500 or less are used. However, amino acids (molecular weight 100
Degree). There are differences in properties between collagen peptides and amino acids. In the present invention, a collagen peptide that is not degraded to amino acids is used. Specifically, those having an average molecular weight of 500 or more are preferable.

Since the low molecular weight collagen peptide obtained by hydrolyzing collagen has a molecular weight distribution, if the above-mentioned condition of the average molecular weight is satisfied, a large molecule or a small molecule far from the average molecular weight will be formed. May be included in a certain range. The low molecular weight collagen peptide may contain a small amount of an amino acid component as long as the object of the present invention is not inhibited. The amount of the low molecular weight collagen peptide to be added to the food or drink depends on the purpose or function to be imparted to the food or drink. Usually, 0.01 to 5.0% by weight, preferably 0.1 to
1.0% by weight of a low molecular weight collagen peptide can be added.

[0014] The low molecular weight collagen peptide can be added to food or drink in the form of a powder, or can be added to food or drink in the form of a solution or dispersion. [PH value] A collagen reaction component often reacts with collagen in a specific pH environment. Therefore, there is no problem even if the low molecular weight collagen peptide of the present invention is not used unless the pH range in which the collagen and the collagen-reactive component tend to react during the production process of the food or drink. As a pH range in which it is useful to use the low molecular weight collagen peptide of the present invention as compared to ordinary collagen,
The pH value may be lower than the isoelectric point of collagen. By placing collagen at a pH value lower than the isoelectric point, reactivity with the collagen reactive component is developed.

The isoelectric point of collagen is slightly different depending on the method for producing collagen, but in most cases, pH = 4.5.
9.5. However, in the case of the low molecular weight collagen peptide of the present invention, no reaction occurs with the collagen reaction component even in a pH range lower than the isoelectric point. Therefore, the usefulness of using the low-molecular collagen peptide of the present invention, even in acidic foods and beverages containing a collagen reactive component that could not be added collagen in the prior art, it becomes possible to add collagen, The present invention is capable of providing a wide variety of collagen-enhanced foods and drinks without any restriction on the ingredients.

[0016]

DESCRIPTION OF THE PREFERRED EMBODIMENTS [Production of Collagen and Collagen Peptide] <Production Example 1> Acid-treated pork skin gelatin (manufactured by Nitta Gelatin Co., Ltd.)
1 kg was dissolved in 4 kg of 75 ° C. hot water, and the temperature was adjusted to 60 ° C. Here, papain W-40 was used as a protease.
(Manufactured by Amano Pharmaceutical Co.) was added in an amount of 0.5 to 10.0 g. pH
After performing the enzyme treatment at 5.0 to 6.0 at a temperature of 45 to 55 ° C for 10 to 180 minutes, the enzyme was inactivated by heating at 85 ° C for 10 minutes. After cooling to 60 ° C. and performing microfiltration, it was pulverized by spray drying to obtain a collagen peptide powder. By changing the treatment time of the enzyme treatment and the like, a plurality of types of collagen peptides having different average molecular weights were obtained.

<Measurement of Average Molecular Weight> The average molecular weight of the collagen peptide was measured by the Pagui method. The Pagui method is a method of estimating a molecular weight distribution by obtaining a chromatogram of an aqueous collagen solution by a gel filtration method using high performance liquid chromatography. The specific operation is as follows. (1) 0.2 g of a sample is placed in a 100 ml volumetric flask, and an eluent (equivalent mixture of 0.1 mol / l potassium dihydrogen phosphate solution and 0.1 mol / l disodium hydrogen phosphate solution) is added. After swelling for an hour, heat at 40 ° C. for 60 minutes to dissolve. After cooling to room temperature, add the eluent to the marked line.

(2) The obtained solution is diluted exactly 10-fold with an eluent and used as a test solution. (3) Using the test solution, determine the chromatogram by the gel filtration method. Column: Two Shodex Asahipak GS 620 7G in series Eluent flow rate: 1.0 ml / min Column temperature: 50 ° C. Detection method: Absorbance at 230 nm measurement wavelength (4) Absorbance at 230 nm with storage time plotted on the horizontal axis The molecular distribution curve of the sample is created with the value on the vertical axis, and the average molecular weight is calculated.

[Example 1] A peach-flavored fruit juice beverage using the collagen peptides obtained in Production Example 1 and lambda carrageenan (stabilizer) as a texture modifier was produced according to the following formulation. Evaluated the quality. 16 parts by weight of isomerized syrup, 0.2 parts by weight of lambda carrageenan, 1 part by weight of collagen peptide, and 2 parts by weight of 1/5 concentrated peach juice are dispersed and dissolved in 60 parts by weight of water, and adjusted to pH 3.5 with citric acid. did. Further, after adding the fragrance and the coloring agent, water was added so that the total amount was 100 parts by weight. Heat sterilization was performed at 95 ° C for 15 seconds using a plate sterilizer. After hot-packing in a beverage can, it was cooled to obtain a peach-flavored juice beverage in a can.

As a control, a section without a collagen peptide (symbol B1) and a section without a collagen peptide and lambda carrageenan (symbol B2) were similarly prepared. <Evaluation Test> Each of the juice beverages produced as described above was stored at 37 ° C., cooled to 5 ° C. after 1 day and 30 days from the production, and the texture was evaluated by sensory evaluation. The results are shown in Table 1: Evaluation of peach flavored beverage.

Evaluation criteria: が あ る There is a rich feeling peculiar to peach. ○ Slightly lack of richness peculiar to peach. △ Lack of richness peculiar to peach. × There is no richness peculiar to peach. -Table 1: Evaluation of peach flavored beverage--Test example Collagen peptide Texture evaluation Average molecular weight 1 day after 30 days 後１ 1762 ◎ ◎ 2 1838 ◎ ◎ 3 2500 ◎ ○ 4 3806 ○ ○ 5 4328 △ △ 65 5589 △ × 76 1313 × × B1 − ◎ ◎ B2 − × × 考察 <Consideration> From the results in Table 1 above, it may be one day after production. If
By using a collagen peptide having an average molecular weight of 4,000 or less, the quality does not deteriorate due to the reaction between the collagen and the stabilizer (lambda carrageenan).
You can eat fruit juice drinks that have a rich feeling peculiar to peach. Even after 30 days of production, if the average molecular weight of the collagen peptide is 4000 or less, the richness is almost maintained, the texture is sufficient for practical use, and the quality is sufficient. If the average molecular weight of the collagen peptide is about 2000 or less, there is almost no deterioration in quality even after 30 days. Of course, various functional improvements due to the addition of the collagen peptide were also achieved. [Example 2] The collagen peptide obtained in Production Example 1 and an emulsified flavor containing gum arabic as a stabilizer were added for the purpose of imparting turbidity, and a lemon-flavored beverage having turbidity specific to lemon juice was prepared. It was manufactured according to the following formulation, and its quality was evaluated.

10 parts by weight of isomerized saccharide liquid sugar is added to 60 parts by weight of water,
1 part by weight of collagen peptide and 1 part by weight of 1/5 concentrated clear lemon juice were dispersed and dissolved, and the pH was adjusted to 3.5 with citric acid. Further, emulsified fragrance (Fruit Cloudy No.
2: Contains 16.6% of gum arabic, manufactured by Hasegawa Koryo Co., Ltd.)
After adding 0.1 parts by weight and the coloring agent, water was added so that the total amount was 100 parts by weight. Heat sterilization and dissolution were performed at 95 ° C. for 15 seconds using a plate sterilizer, hot-packed into a colorless and transparent heat-resistant glass bottle for beverages, and then cooled to obtain a bottled fruit juice beverage product. As a control, a collagen peptide-free group (symbol B) was similarly produced.

<Evaluation Test> Each of the fruit juice beverages produced as described above was stored at 37 ° C. for 1 day and 3 days after production.
After 0 days, the mixture was cooled at 5 ° C., and the turbid state and the generation state of the precipitate were evaluated. The result is
The table below shows the evaluation of lemon flavored beverages.

Evaluation criteria: A: There is turbidity and no precipitate is generated. ○ Turbidity is slightly reduced, and no precipitate is generated. Δ: Turbidity is considerably reduced, and a precipitate is generated. × Turbidity is completely eliminated, and a large amount of precipitate is generated. -Table 2: Evaluation of lemon flavored beverage--Test example Collagen peptide Turbidity / precipitate Average molecular weight 1 day after 30 days ─ ──────────────────────── 1762 ◎ ◎ 2 1838 ◎ ◎ 3 2500 ◎ ◎ 4 3806 ◎ ○ 5 4328 ○ △ 6 5589 ○ × 76 1313 Δ × B − ◎ ◎ 考察 <Consideration> From the results in Table 2 above, a collagen peptide having an average molecular weight of 4000 or less was obtained. If used, the turbidity characteristic of a lemon-flavored beverage can be sufficiently maintained even after 30 days from the production, and a lemon-flavored beverage having good quality can be provided with almost no precipitation. Of course, various functional improvements due to the addition of the collagen peptide were also achieved.

When a collagen peptide having a large average molecular weight is used, the reaction between the gum arabic and the collagen peptide in the emulsified fragrance causes the emulsification stabilizing power of the gum arabic to be inhibited, and the turbidity caused by the emulsified fragrance is reduced. Can be presumed to have decreased. Example 3 When jelly was produced using a gelling agent preparation mainly composed of kappa carrageenan, each collagen peptide obtained in Production Example 1 was added and the quality was evaluated.

70 parts by weight of water, 18 parts by weight of sugar, 1 part by weight of a gelling agent (FG-2049: manufactured by Nitta Gelatin Co., containing 31% kappa carrageenan), 1 part by weight of collagen peptide, 0.1 part by weight of sodium citrate 85 ° C
Until the gelling agent dissolved. PH 3 with citric acid.
9, and water was added so that the total amount was 100 parts by weight. The container was filled at 70 ° C. Heat sterilization was performed at 85 ° C. for 15 seconds. Thereafter, the mixture was cooled to 5 ° C. and gelled to obtain a jelly food. As a control, a collagen peptide-free group (symbol B) was similarly produced.

<Evaluation Test> Each of the jelly foods produced as described above was stored at 37 ° C., and 1 day and 30 days after the production, the turbidity and the state of generation of precipitates were visually evaluated. Further, the jelly food one day after production was cooled to 5 ° C. and tasted, and the gel property was evaluated. The results are shown in Table 3: Evaluation of jelly food.

Evaluation criteria: Transparency あ り Transparency. No precipitate. ○ There is slight turbidity. No precipitate. △ Somewhat cloudy. A little precipitation occurs. × Completely cloudy. Lots of sediment. Gel property 5 (strong gel property) → 1 (almost no gel property)-Table 3: Evaluation of jelly food- ───── Test example Collagen peptide Transparency Gel property Average molecular weight 1 day 30 days later ────────────────────────────── 1 762 ◎ ◎ 5 2 1838 ◎ ◎ 5 3 2500 ◎ ◎ 54 4806 ◎ ○ 45 5328 △ △ 3 65589 × × 17 6913 × × 1 B-◎ ◎ 5 ─────────── ─────────────────── <Consideration> From the results in Table 3 above, when a collagen peptide having an average molecular weight of 4000 or less was used, the turbidity and gel properties of jelly were observed. There is almost no decrease, and transparency and gel strength are as good as those without additives of collagen peptide A jelly food in a state was obtained. Of course, various functional improvements due to the addition of the collagen peptide could be achieved. [Example 4] When a transparent black tea beverage using a black tea extract was produced, each collagen peptide obtained in the above-mentioned Production Example 1 was added, the mixture was produced according to the following formulation, and the quality was evaluated.

6 parts by weight of sugar, 8 parts by weight of isomerized syrup, 1 part by weight of collagen peptide, and black tea extract (black tea extract extract M-1: manufactured by Mitsui Norin Co., Ltd., tannin content 4000 mg / 70 parts by weight of water) 100ml or more) 2
Parts by weight and 0.1 part by weight of perfume were added. The pH was adjusted to 3.6 by adding lemon juice. Further, water was added so that the total amount was 100 parts by weight. Using a plate sterilizer 95
The solution was sterilized by heating at 15 ° C. for 15 seconds, hot-packed into a colorless and transparent heat-resistant glass bottle for beverages, and then cooled to obtain a bottled black tea beverage. As a control, a collagen peptide-free group (symbol B) was similarly produced.

<Evaluation Test> Each of the black tea beverages produced as described above was stored at 37 ° C. for 1 day and 3 days after the production.
After a lapse of 0 days, the occurrence of turbidity and precipitation was visually evaluated. The results are shown in Table 4: Evaluation of black tea beverage.

Evaluation criteria: Transparency. No precipitation occurred. ○ There is slight turbidity. No precipitation occurred. △ Somewhat cloudy. A little precipitate is generated. × Completely cloudy. Lots of precipitates are generated. -Table 4: Evaluation of black tea beverage--Test example Collagen peptide Transparency / precipitate Average molecular weight 1 day after 30 days ─ ──────────────────────── 1 762 ◎ ◎ 2 1838 ◎ ◎ 3 2500 ◎ ◎ 4 3806 ◎ ○ 5 4328 ○ △ 6 5589 △ × 76 1313 × × B − ◎ ◎ 考察 <Discussion> From the results in Table 4 above, a collagen peptide having an average molecular weight of 4000 or less was obtained. The added black tea beverage hardly caused turbidity or sedimentation, and a black tea beverage having excellent transparency and good quality was obtained. Of course, various functional improvements due to the addition of the collagen peptide were also achieved.

[0032]

The collagen-added food or drink according to the present invention, even if it contains a collagen-reactive component that causes a reaction with collagen when normal collagen is added and impairs the quality performance of the food or drink, By adding a low molecular weight collagen peptide which has been sufficiently subjected to a low molecular weight treatment, a harmful reaction with a collagen reaction component does not occur. As a result, it is possible to enjoy advantages such as improvement of various functions by the addition of collagen without impairing the quality performance of the food or drink and without greatly restricting a material to be mixed with the food or drink. The benefits of adding collagen
It can be applied to a wider range of foods and drinks, and can contribute to the expansion of applications and demand for collagen-added foods and drinks.

──────────────────────────────────────────────────の Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat ゛ (Reference) A23L 2/52 A23L 2/02 A 2/66 2/00 F 2/02 J F-term (Reference) 4B017 LC03 LG04 LG14 LK13 LK15 LK23 LK27 LL04 LP06 4B018 LB01 LB08 MD20 MD37 MD39 MD52 MD59 MD90 MD93 ME02 MF02 MF12 4B027 FB13 FK04 FK05 FK15 FP85 4B036 LE02 LF03 LH11 LH15 LH44 LLP04 LKL4LDH4

Claims (5)

[Claims] 1. Addition of collagen containing a collagen reactive component having reactivity to collagen, and a low molecular weight collagen peptide obtained by subjecting collagen to a low molecular weight treatment to a food or drink which does not contain an acidic milk component. Food and drink. 2. The collagen-added food or drink according to claim 1, wherein the low molecular weight collagen peptide has an average molecular weight of 4000 or less. 3. The food or drink is an acidic jelly food including fruit jelly, a drink jelly, a seasoning jelly, an acidic sol-paste food including a jam and a fruit sauce, a milk-free beverage including a fruit juice beverage and a black tea beverage. 3. Any one kind selected from the group consisting of soft drinks.
4. The food or beverage with collagen added according to item 1. 4. The method according to claim 1, wherein the collagen-reactive component is carrageenan, gellan gum, gum arabic, xanthan gum, acidic polysaccharides including pectin, grape, blueberry, raspberry, fruit juice including cranberry, green tea,
The collagen-added food or drink according to any one of claims 1 to 3, comprising at least one selected from tea-based extracts including black tea and red wine. 5. The collagen-added food or drink according to claim 1, which has a pH value lower than the isoelectric point of collagen.