JP2005295875A - Peptide-containing beverage - Google Patents
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- JP2005295875A JP2005295875A JP2004116093A JP2004116093A JP2005295875A JP 2005295875 A JP2005295875 A JP 2005295875A JP 2004116093 A JP2004116093 A JP 2004116093A JP 2004116093 A JP2004116093 A JP 2004116093A JP 2005295875 A JP2005295875 A JP 2005295875A
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- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 84
- 235000013361 beverage Nutrition 0.000 title claims abstract description 53
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 20
- 235000000346 sugar Nutrition 0.000 claims abstract description 19
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 18
- 238000002835 absorbance Methods 0.000 claims abstract description 16
- 244000068988 Glycine max Species 0.000 claims abstract description 13
- 239000000796 flavoring agent Substances 0.000 claims description 15
- 235000019634 flavors Nutrition 0.000 claims description 15
- 239000008123 high-intensity sweetener Substances 0.000 claims description 8
- 235000013615 non-nutritive sweetener Nutrition 0.000 claims description 8
- 150000002772 monosaccharides Chemical class 0.000 claims description 5
- 230000001804 emulsifying effect Effects 0.000 claims description 4
- 235000003599 food sweetener Nutrition 0.000 claims description 4
- 150000005846 sugar alcohols Chemical class 0.000 claims description 4
- 239000003765 sweetening agent Substances 0.000 claims description 4
- 235000019658 bitter taste Nutrition 0.000 abstract description 16
- 235000019640 taste Nutrition 0.000 abstract description 9
- 239000000126 substance Substances 0.000 abstract description 7
- 230000000007 visual effect Effects 0.000 abstract description 7
- 239000002304 perfume Substances 0.000 abstract description 3
- 206010013911 Dysgeusia Diseases 0.000 abstract 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 21
- 235000014113 dietary fatty acids Nutrition 0.000 description 14
- 229930195729 fatty acid Natural products 0.000 description 14
- 239000000194 fatty acid Substances 0.000 description 14
- -1 glycerin fatty acid esters Chemical class 0.000 description 14
- 238000006243 chemical reaction Methods 0.000 description 9
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 8
- 230000007547 defect Effects 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 6
- 235000011187 glycerol Nutrition 0.000 description 6
- 239000002244 precipitate Substances 0.000 description 6
- 239000000203 mixture Substances 0.000 description 5
- 229930006000 Sucrose Natural products 0.000 description 4
- 235000010724 Wisteria floribunda Nutrition 0.000 description 4
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 4
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 239000005720 sucrose Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 230000008030 elimination Effects 0.000 description 3
- 238000003379 elimination reaction Methods 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 239000000787 lecithin Substances 0.000 description 3
- 235000010445 lecithin Nutrition 0.000 description 3
- 229940067606 lecithin Drugs 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 244000215068 Acacia senegal Species 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 229920000084 Gum arabic Polymers 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 235000010489 acacia gum Nutrition 0.000 description 2
- 239000000205 acacia gum Substances 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 238000002845 discoloration Methods 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 230000031891 intestinal absorption Effects 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000014214 soft drink Nutrition 0.000 description 2
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 108090000145 Bacillolysin Proteins 0.000 description 1
- 108091005658 Basic proteases Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000035092 Neutral proteases Human genes 0.000 description 1
- 108091005507 Neutral proteases Proteins 0.000 description 1
- 108090000526 Papain Proteins 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 229960004998 acesulfame potassium Drugs 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 125000003277 amino group Chemical group 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 125000003917 carbamoyl group Chemical group [H]N([H])C(*)=O 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000007515 enzymatic degradation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 229940055729 papain Drugs 0.000 description 1
- 235000019834 papain Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 235000019419 proteases Nutrition 0.000 description 1
- 239000010453 quartz Substances 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N silicon dioxide Inorganic materials O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 235000021309 simple sugar Nutrition 0.000 description 1
- 235000011496 sports drink Nutrition 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000000870 ultraviolet spectroscopy Methods 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
本発明は、ペプチド含有飲料に係り、特に、ペプチド含有飲料の浮遊物・沈殿物等の視覚的不具合の改善、苦味、大豆臭・不快味の改善に関する。 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.
近年、蛋白質を分解して得られるペプチドは、同一組成のアミノ酸と比べ腸管吸収が優れていることから、医療用の食品、栄養飲料などに利用されてきている。
しかし、これらのペプチドは、例えば大豆を酵素により分解して得られるが、これらのペプチドには特有の苦味が発生する。例えば、特許文献1では、「苦味低減方法」という標題の下に、大豆ペプチドに対し、ゲル化剤を用いて味付ゼリー状にすることで苦味を改善している。
しかし、ペプチドは、飲料に添加すると、苦味の他、大豆ペプチドでは、豆臭等の不快味の発生、さらには、難水溶性ペプチドの浮遊、沈殿などの視覚的不具合の発生、さらには、褐変現象による変色、風味の劣化など解決すべき課題が多かった。
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.
本発明は、上記問題点、すなわち、ペプチド由来の不溶性懸濁物質による飲料の視覚的不具合の解消、ペプチド由来の苦味、大豆ペプチド特有の大豆臭、不快味の解消、飲料に要求される味のまろやかさの付与、ペプチド含有飲料における褐変現象の防止を図ることにある。 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.
即ち、本発明は、以下の通りである。
(1)ペプチドを0.1〜100mg/ml含有する飲料において、吸光度:波長460nmで0.075以上、波長700nmで0.025以上であることを特徴とするペプチド含有飲料。
(2)ペプチドを0.1〜100mg/ml含有する飲料において、乳化剤又は乳化香料を含むことを特徴とするペプチド含有飲料。
(3)上記吸光度は、乳化剤又は乳化香料で付与されたものであることを特徴とする前記(1)のペプチド含有飲料。
(4)ペプチドを0.1〜100mg/ml含有する飲料において、糖の含有量を10〜200mg/mlとすることを特徴とするペプチド含有飲料。
(5)上記飲料は、糖の含有量を10〜200mg/mlとしたものであることを特徴とする前記(1)〜(3)のいずれかのペプチド含有飲料。
(6)上記糖は、単糖類でない糖又は単糖類でない糖アルコールを使用することを特徴とする前記(4)又は(5)のペプチド含有飲料。
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)上記飲料において、甘味料として高甘味度甘味料を添加することを特徴とする前記(1)〜(6)のいずれかのペプチド含有飲料。
(8)上記高甘味度甘味料の添加量が0.01〜1mg/mlであることを特徴とする前記(1)〜(7)のいずれかのペプチド含有飲料。
(9)上記ペプチドは、大豆由来のペプチドであることを特徴とする前記(1)〜(8)のいずれかのペプチド含有飲料。
(10)上記飲料が透明容器又は半透明容器にボトリングされるものであることを特徴とする前記(1)〜(9)のいずれかのペプチド含有飲料。
(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.
本発明は、ペプチド由来の不溶性懸濁物質による飲料の視覚的不具合の解消、ペプチド由来の苦味、大豆ペプチド特有の大豆臭、不快味の解消、飲料に要求される味のまろやかさの付与、ペプチド含有飲料における褐変現象の防止が可能となった。 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.
以下、本発明に係るペプチド含有飲料に関し、上記のように各構成を限定した理由について説明する。
ペプチド含有量:0.1〜100mg/ml
ペプチドは、同一組成のアミノ酸と比べ腸管吸収が優れていることから、消化吸収のよいタンパク材料として使用されてきている。これらを栄養飲料、スポーツ飲料、清涼飲料として摂取するためには、ペプチドを0.1〜100mg/ml含有させることが望ましいので、ペプチド含有量を0.1〜100mg/mlに限定した。
実用的に好ましいペプチド含有量の下限値は、1mg/mlであり、さらに好ましくは、4mg/mlである。
また、苦味・不快味の観点から実用的に好ましいペプチド含有量の上限値は、80mg/mlであり、より好ましくは50mg/mlである。
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.
ここでいうペプチドとは、天然蛋白質をパパイン、酸性プロテアーゼ、中性プロテアーゼ、アルカリ性プロテアーゼ等の酵素を用いて加水分解したもの、あるいは、工業的に合成して製造されたペプチドでも使用することができる。特に本発明では植物淡白を酵素分解して得られるペプチドが好適であり、大豆ペプチドを例示することができる。市販されているペプチド源として、不二製油株式会社製・商品名・ハイニュートDC7(大豆ペプチド)を例示することができる。 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).
吸光度:波長460nmで0.075以上、波長700nmで0.025以上
ペプチド、特に、大豆ペプチドは、飲料中で不溶性の物質を形成する。この不溶性物質は、飲料中において浮遊物あるいは沈殿物となり、飲料の視覚的不具合の原因となる。
そこで、本件発明は、このような視覚的な不具合を解消するために、飲料にあらかじめ不透明感・半透明感・濁りを与えることとし、これを厳密に制御するために、飲料の吸光度でこれらを評価することとした。
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.
吸光度を波長460nm、波長700nmで評価したのは、不透明感・半透明感・濁りの程度を可視域で評価することが適切と考えたためである。波長460nmで0.075以上、波長700nmで0.025以上としたのは、当該吸光度未満では、ペプチド含有量との関係においてこれに起因する浮遊物、沈殿物が目立ってしまうためである。好ましくは、波長460nmで0.075以上、より好ましくは0.300以上、波長700nmで0.025以上、より好ましくは0.110以上がよい。
吸光度の測定は、具体的には、日本分光株式会社製のV−530型紫外可視分光度計を用い、光波長10mm×光路幅10mm×高さ45mmの石英セルを用いて、蒸留水をブランクとして測定した。
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.
乳化剤又は乳化香料:
上述のように、本発明に係る飲料に不透明感、半透明感を付与するために、乳化剤又は、乳化香料を含有させることにより、上記吸光度に制御することが好ましい。
乳化剤、乳化香料を例示すると、グリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ショ糖脂肪酸エステル、アラビアガム、ポリグリセリン脂肪酸エステル、レシチンのいずれか1種または2種以上の乳化剤、乳化香料を例示することができる。
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.
本発明は、乳化剤、乳化香料の上記浮遊物・沈殿物マスキング効果の他に、ペプチド由来の苦味、大豆ぺプチト゛由来の不快味(大豆臭)を軽減できることを新たに知見した。詳細な原理は定かでないが、乳化剤・乳化香料に含まれる基が、ペプチドに含まれる苦味を形成する界面に作用し、改善するものと予想される。しかし、あまりに過剰に添加すると、乳化剤、乳化香料に含まれる苦味が発生してしまうため、苦味が発生しない程度に添加することが好ましい。
乳化剤、乳化香料の含有量は、本発明の吸光度を付与できるように含有させることが好ましい。グリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ショ糖脂肪酸エステル、レシチン、アラビアガム、ポリグリセリン脂肪酸エステルなどの乳化剤、乳化香料であれば、0.10〜5.00mg/ml含有させることが好ましい。好ましい下限値は、0.25mg/ml以上、0.50mg/ml以上がより好ましい。また、上限値は好ましくは5.0mg/ml以下、2.0mg/ml以下がより好ましい。
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.
糖又は糖アルコールの含有量:10〜200(mg/ml)
糖の含有量を厳密に制御する必要がある。その理由は、(1)まろやかな風味を付加し、(2)ペプチド特有の苦味を改善し、さらに、(3)ペプチド含有飲料特有の褐変現象を防止するためである。
つまり、風味(まろやかさ)を維持し、かつ、ペプチドの苦味を軽減させるために、糖を飲料に含有させる必要がある一方で、糖を含有させることは、褐変現象による色調変化、風味劣化の原因となるからである。
この褐変現象の原因は、メイラード反応又はアミノーカルボニル反応とも呼ばれる反応であり、その名の示すとおり、糖のカルボニル基とペプチドのアミノ基とが共存する場合に起こる反応である。
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.
つまり、糖の添加はメイラード反応の原因となるカルボニル基を添加することになるから、ペプチド含有量との関係において、糖の添加量を厳密に制御する必要がある。
具体的には、風味(まろやかさ)維持、ペプチドの苦味を改善するために必要な添加量を10mg/ml以上とした。さらに、メイラード反応の原因となるカルボニル基を減らすため、ペプチド添加量に対して、その上限値を200mg/ml以下とすることが望ましい。好ましくは、150mg/ml以下、さらに、120mg/ml以下が好ましい。なお、メイラード反応に関与するカルボニル基を減らすためには、ブドウ糖、果糖ぶどう糖液糖、ブドウ糖のような単糖類よりは、二糖類、オリゴ糖類、多糖類を使用することが望ましい。例えば、グラニュー糖が好適である。
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.
高甘味度甘味料の複合添加
メイラード反応防止の観点から、添加する糖との関係において、高甘味度甘味料を複合添加することが好ましい。高甘味度甘味料としてアスパルテーム、ステビア甘味料、サッカリン、アセスルファムカリウム、スクラロースなどを使用することができる。
なお、糖由来のまろやかな風味を加味しない場合には、高甘味度甘味料単独添加も可能である。上記高甘味度甘味料の含有量は、0.01〜1mg/mlが好ましい。
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.
透明容器又は半透明容器
本発明において、吸光度を本発明の範囲内に制御してある場合には、ペプチド由来の不溶成分は視覚的に目立たないことから、この飲料を、ペットボトルなどの無色透明容器、栄養ドリンクに用いられている着色透明、半透明の容器などにボトリングするときに特に好適である。
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.
以下、本発明について、実施例を用いてさらに詳細に説明するが、本発明はこの実施例に限定されるものではない。
実施例1:乳化剤の投入試験
実験方法
水に大豆ペプチド源として不二製油株式会社製商品名ハイニュートDC7をペプチド含有量で4mg/mlになるように投入し、乳化剤を所定量(mg/ml)投入し、味、浮遊物・沈殿物の状態を評価した。
乳化剤は、グリセリン60wt%、グリセリン脂肪酸エステル10wt%、ショ糖脂肪酸エステル15wt%、レシチン0.4wt%、エタノール0.10wt%残部水からなる乳化剤を上記乳化剤(水部を含む)として下記濃度になるように調整した。
乳化剤の投入量、吸光度の制御によってペプチド由来の浮遊物、沈殿物、苦味を軽減することができている。
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.
実施例2 糖の添加試験
メイラード反応(褐変現象・変色現象)の有無について、加速試験を行うため、大豆ペプチド(ハイニュートDC7・不二製油株式会社製)をペプチド換算で40mg/ml溶液に調整した上で糖を所定量添加し、35℃1月、55℃で1週間加熱し、評価した。
なお、風味の評価は、加熱前に試飲を行い、風味(まろやかさ)の評価を行ったものである。単糖であるブドウ糖に対して、多糖であるグラニュー糖のほうが褐変現象を起こしにくいことがわかる。
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.
実施例3 飲料の製造試験
大豆ペプチド(不二製油株式会社製・商品名・ハイニュートDC7)に水を加え攪拌し、溶解させた。このペプチド溶液に、下記組成の乳化香料を添加し、飲料を得た。
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.
香料ベース 5 %
ショ糖脂肪酸エステル 1.0%
グリセリン 55.0%
還元水アメ 36.5%
グリセリン脂肪酸エステル 2.5%
Perfume base 5%
Sucrose fatty acid ester 1.0%
Glycerin 55.0%
Reduced water candy 36.5%
Glycerin fatty acid ester 2.5%
褐変試験は、55℃一週間保持し、その変色をみた。 The browning test was held for one week at 55 ° C. and the color change was observed.
本発明の飲料の用途は、例えば、栄養飲料、スポーツ飲料、清涼飲料として有効に利用することができる。 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.
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JP2009189276A (en) * | 2008-02-13 | 2009-08-27 | Rohto Pharmaceut Co Ltd | Soybean peptide-containing liquid food |
JP2009225788A (en) * | 2008-02-26 | 2009-10-08 | Taisho Pharmaceutical Co Ltd | Beverage |
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JPH09249694A (en) * | 1996-03-15 | 1997-09-22 | Kanebo Ltd | Aqueous solution for peroral administration |
JP2000093082A (en) * | 1998-09-25 | 2000-04-04 | Mitsubishi Kagaku Foods Kk | Protein-containing acidic drink |
JP2000300190A (en) * | 1999-04-26 | 2000-10-31 | Fuji Oil Co Ltd | Food and drink with reduced bitterness |
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JP2009189276A (en) * | 2008-02-13 | 2009-08-27 | Rohto Pharmaceut Co Ltd | Soybean peptide-containing liquid food |
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