JP2005295875A - Peptide-containing beverage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To eliminate visual trouble of a beverage with an insoluble suspended substance derived from a peptide, to eliminate bitterness derived from the peptide and a soybean odor and an unpleasant taste peculiar to a soybean peptide, to impart mellowness of a taste required for the beverage and to prevent a browning phenomenon in a peptide-containing beverage. <P>SOLUTION: The peptide-containing beverage is characterized as follows. The beverage containing 0.1-100 mg/ml of the peptide has ≥0.075 absorbance at 460 nm wavelength and ≥0.025 absorbance at 700 nm wavelength. The beverage containing 0.1-100 mg/ml of the peptide comprises an emulsifying agent or an emulsified perfume. The absorbance is preferably imparted with the emulsifying agent or emulsified perfume. The content of a sugar is preferably 10-200 mg/ml in the beverage containing 0.1-100 mg/ml of the peptide. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a peptide-containing beverage, and more particularly, to improvement of visual defects such as suspended matter / precipitate of peptide-containing beverage, bitterness, soybean odor and unpleasant taste.

In recent years, peptides obtained by degrading proteins have been used in medical foods, nutritional drinks, and the like because they have superior intestinal absorption compared to amino acids having the same composition.
However, these peptides are obtained, for example, by decomposing soybean with an enzyme, and these peptides generate a unique bitter taste. For example, in Patent Document 1, under the title “Method of reducing bitterness”, bitterness is improved by making a soy peptide into a seasoned jelly using a gelling agent.
However, when peptides are added to beverages, in addition to bitterness, soy peptides cause unpleasant tastes such as bean odor, furthermore, visual defects such as floating and precipitation of poorly water-soluble peptides, and browning. There were many problems to be solved such as discoloration due to phenomenon and deterioration of flavor.

JP-A-4-346937

  The present invention solves the above problems, i.e., the elimination of visual defects in beverages due to insoluble suspended substances derived from peptides, the bitterness derived from peptides, the soy odor peculiar to soybean peptides, the elimination of unpleasant tastes, and the tastes required for beverages. The purpose is to provide mellowness and to prevent browning in peptide-containing beverages.

That is, the present invention is as follows.
(1) A beverage containing 0.1 to 100 mg / ml of peptide, wherein the absorbance is 0.075 or more at a wavelength of 460 nm and 0.025 or more at a wavelength of 700 nm.
(2) A beverage containing 0.1 to 100 mg / ml of a peptide, comprising an emulsifier or an emulsifying flavor.
(3) The peptide-containing beverage according to (1) above, wherein the absorbance is given by an emulsifier or an emulsified flavor.
(4) A beverage containing 0.1 to 100 mg / ml of peptide, wherein the sugar content is 10 to 200 mg / ml.
(5) The peptide-containing beverage according to any one of (1) to (3) above, wherein the beverage has a sugar content of 10 to 200 mg / ml.
(6) The peptide-containing beverage according to (4) or (5) above, wherein the sugar is a sugar that is not a monosaccharide or a sugar alcohol that is not a monosaccharide.

(7) The peptide-containing beverage according to any one of (1) to (6) above, wherein a high-intensity sweetener is added as a sweetener.
(8) The peptide-containing beverage according to any one of (1) to (7) above, wherein the high-intensity sweetener is added in an amount of 0.01 to 1 mg / ml.
(9) The peptide-containing beverage according to any one of (1) to (8), wherein the peptide is a soybean-derived peptide.
(10) The peptide-containing beverage according to any one of (1) to (9), wherein the beverage is bottling into a transparent container or a translucent container.

  The present invention eliminates visual defects in beverages due to insoluble suspended substances derived from peptides, bitterness derived from peptides, soy odor peculiar to soy peptides, elimination of unpleasant tastes, imparting the mellowness required for beverages, peptides It was possible to prevent browning in the beverage.

Hereinafter, the reason which limited each structure as mentioned above regarding the peptide containing drink which concerns on this invention is demonstrated.
Peptide content: 0.1-100 mg / ml
Peptides have been used as protein materials with good digestion and absorption because of their superior intestinal absorption compared to amino acids having the same composition. In order to ingest these as nutritional drinks, sports drinks, and soft drinks, it is desirable to contain 0.1 to 100 mg / ml of peptide, so the peptide content was limited to 0.1 to 100 mg / ml.
A practically preferred lower limit of the peptide content is 1 mg / ml, more preferably 4 mg / ml.
Moreover, the upper limit of practically preferable peptide content from a viewpoint of bitterness and unpleasant taste is 80 mg / ml, More preferably, it is 50 mg / ml.

  As used herein, the term “peptide” refers to a product obtained by hydrolyzing a natural protein with an enzyme such as papain, acidic protease, neutral protease, or alkaline protease, or a peptide produced by industrial synthesis. . In particular, in the present invention, peptides obtained by enzymatic degradation of plant light and white are suitable, and soybean peptides can be exemplified. Examples of commercially available peptide sources include Fuji Oil Co., Ltd., trade name, High Newt DC7 (soybean peptide).

Absorbance: 0.075 or more at a wavelength of 460 nm, 0.025 or more at a wavelength of 700 nm Peptides, particularly soybean peptides, form insoluble substances in beverages. This insoluble substance becomes a floating substance or a precipitate in the beverage, causing a visual defect of the beverage.
Therefore, in the present invention, in order to eliminate such visual defects, the beverage is given an opacity, translucency, and turbidity in advance, and in order to strictly control this, these are determined by the absorbance of the beverage. We decided to evaluate.

The reason why the absorbance was evaluated at a wavelength of 460 nm and a wavelength of 700 nm was because it was considered appropriate to evaluate the degree of opacity, translucency, and turbidity in the visible range. The reason why the wavelength is set to 0.075 or more at a wavelength of 460 nm and 0.025 or more at a wavelength of 700 nm is that suspended matters and precipitates resulting from the relationship with the peptide content become conspicuous below the absorbance. Preferably, it is 0.075 or more at a wavelength of 460 nm, more preferably 0.300 or more, and 0.025 or more at a wavelength of 700 nm, more preferably 0.110 or more.
Specifically, the absorbance is measured by using a V-530 ultraviolet-visible spectrophotometer manufactured by JASCO Corporation, using a quartz cell having a light wavelength of 10 mm, an optical path width of 10 mm, and a height of 45 mm, and blanking distilled water. As measured.

Emulsifier or emulsifying fragrance:
As described above, in order to give the beverage according to the present invention a feeling of opacity and translucency, it is preferable to control the absorbance by adding an emulsifier or an emulsified fragrance.
Examples of emulsifiers and emulsified fragrances include glycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, gum arabic, polyglycerin fatty acid esters, and lecithin. It can be illustrated.

The present invention has newly found that, in addition to the above-mentioned floating substance / precipitate masking effect of emulsifiers and emulsified flavors, the bitterness derived from peptides and the unpleasant taste (soybean odor) derived from soybean peptides can be reduced. Although the detailed principle is not clear, it is expected that the group contained in the emulsifier / emulsified flavor acts on the interface forming the bitter taste contained in the peptide and improves it. However, if it is added excessively, the bitterness contained in the emulsifier and emulsified fragrance will be generated.
The emulsifier and emulsified flavor are preferably contained so that the absorbance of the present invention can be imparted. In the case of emulsifiers and emulsifying fragrances such as glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, lecithin, gum arabic and polyglycerin fatty acid ester, 0.10 to 5.00 mg / ml may be contained. preferable. The preferable lower limit value is more preferably 0.25 mg / ml or more and 0.50 mg / ml or more. The upper limit is preferably 5.0 mg / ml or less, more preferably 2.0 mg / ml or less.

Sugar or sugar alcohol content: 10-200 (mg / ml)
It is necessary to strictly control the sugar content. The reason is that (1) a mellow flavor is added, (2) the bitterness peculiar to peptides is improved, and (3) the browning phenomenon peculiar to peptide-containing beverages is prevented.
In other words, in order to maintain the flavor (mellowness) and reduce the bitter taste of the peptide, it is necessary to contain sugar in the beverage. On the other hand, the inclusion of sugar can cause changes in color tone and flavor deterioration due to the browning phenomenon. It is a cause.
The cause of this browning phenomenon is a reaction called Maillard reaction or amino-carbonyl reaction, and as the name implies, it is a reaction that occurs when the carbonyl group of the sugar and the amino group of the peptide coexist.

In other words, since the addition of saccharide adds a carbonyl group that causes the Maillard reaction, it is necessary to strictly control the amount of saccharide added in relation to the peptide content.
Specifically, the addition amount necessary for maintaining the flavor (mellowness) and improving the bitterness of the peptide was 10 mg / ml or more. Furthermore, in order to reduce the carbonyl group that causes the Maillard reaction, it is desirable that the upper limit of the peptide addition amount be 200 mg / ml or less. Preferably, 150 mg / ml or less, more preferably 120 mg / ml or less. In order to reduce the carbonyl group involved in the Maillard reaction, it is desirable to use disaccharides, oligosaccharides, and polysaccharides rather than monosaccharides such as glucose, fructose glucose liquid sugar, and glucose. For example, granulated sugar is suitable.

Compound addition of high-intensity sweetener From the viewpoint of preventing the Maillard reaction, it is preferable to add a high-intensity sweetener in combination with the sugar to be added. Aspartame, stevia sweetener, saccharin, acesulfame potassium, sucralose, and the like can be used as high-intensity sweeteners.
In addition, when a mild flavor derived from sugar is not added, a high-intensity sweetener can be added alone. The content of the high-intensity sweetener is preferably 0.01 to 1 mg / ml.

Transparent container or translucent container In the present invention, when the absorbance is controlled within the scope of the present invention, the insoluble component derived from the peptide is not visually noticeable. It is particularly suitable when bottling into colored transparent and translucent containers used in containers and nutritional drinks.

Hereinafter, although the present invention is explained still in detail using an example, the present invention is not limited to this example.
Example 1: Test method for introduction of emulsifier The product name High New DC7 manufactured by Fuji Oil Co., Ltd. as a soy peptide source was introduced into water so that the peptide content was 4 mg / ml, and a predetermined amount of emulsifier (mg / ml). ) And the state of taste and suspended matter / precipitate was evaluated.
The emulsifier is composed of 60% by weight of glycerin, 10% by weight of glycerin fatty acid ester, 15% by weight of sucrose fatty acid ester, 0.4% by weight of lecithin, and 0.10% by weight of ethanol. It was adjusted.
Peptide-derived suspended matters, precipitates, and bitterness can be reduced by controlling the amount of emulsifier input and absorbance.

Example 2 Sugar addition test Soy peptide (High New DC7, manufactured by Fuji Oil Co., Ltd.) was adjusted to a 40 mg / ml solution in terms of peptide to perform an accelerated test for the presence of Maillard reaction (browning phenomenon / discoloration phenomenon). Then, a predetermined amount of sugar was added, and the mixture was heated at 35 ° C. for 1 week and at 55 ° C. for 1 week for evaluation.
In addition, the evaluation of flavor evaluated the flavor (mellowness) by tasting before a heating. It can be seen that granulated sugar, which is a polysaccharide, is less susceptible to browning than glucose, which is a simple sugar.

Example 3 Beverage Production Test Water was added to soybean peptide (Fuji Oil Co., Ltd., trade name: High New DC7), and the mixture was stirred and dissolved. To this peptide solution, an emulsified fragrance having the following composition was added to obtain a beverage.

Perfume base 5%
Sucrose fatty acid ester 1.0%
Glycerin 55.0%
Reduced water candy 36.5%
Glycerin fatty acid ester 2.5%

  The browning test was held for one week at 55 ° C. and the color change was observed.

  The use of the beverage of the present invention can be effectively used, for example, as a nutritional beverage, a sports beverage, or a soft drink.

Claims (10)

  A beverage containing 0.1 to 100 mg / ml of peptide, wherein the absorbance is 0.075 or more at a wavelength of 460 nm and 0.025 or more at a wavelength of 700 nm.   A beverage containing 0.1 to 100 mg / ml of a peptide, comprising an emulsifier or an emulsifying flavor.   The peptide-containing beverage according to claim 1, wherein the absorbance is given by an emulsifier or an emulsified flavor.   A beverage containing 0.1 to 100 mg / ml of peptide, wherein the sugar content is 10 to 200 mg / ml.   The peptide-containing beverage according to any one of claims 1 to 3, wherein the beverage has a sugar content of 10 to 200 mg / ml.   The peptide-containing beverage according to claim 4 or 5, wherein the sugar is a sugar that is not a monosaccharide or a sugar alcohol that is not a monosaccharide.   In the said drink, a high sweetness degree sweetener is added as a sweetener, The peptide containing drink as described in any one of Claims 1-6 characterized by the above-mentioned.   The peptide-containing beverage according to any one of claims 1 to 7, wherein the amount of the high-intensity sweetener added is 0.01 to 1 mg / ml.   The peptide-containing beverage according to any one of claims 1 to 8, wherein the peptide is a peptide derived from soybean.   The peptide-containing beverage according to any one of claims 1 to 9, wherein the beverage is bottling into a transparent container or a translucent container.