JP2006067874A - Peptide-containing beverage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a peptide-containing beverage where the bitter taste and/or the smell of peptide generated by suffering from light and/or heat deterioration are/is effectively controlled without causing no influence on the taste or smell of food even when added to the food. <P>SOLUTION: The peptide-containing beverage is improved in the bitter taste and smell of the peptide generated by suffering from light and/or heat deterioration through adding at least one kind of flavonoid and/or gallic acid derivative each known as an antioxidant to prepare the drink. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a peptide-containing beverage, and more specifically, a peptide-containing beverage prepared by adding a peptide can effectively suppress peptide odor caused by light and / or heat. A peptide-containing beverage is provided.

  Peptide refers to a polymer in which amino acids are polymerized by peptide bonds (dehydration condensation between an α-carboxyl group and an α-amino group of the amino acid). An oligopeptide having 2 to 10 amino acid residues, 10 to 50 The term "polypeptide" refers to the group, and the term "protein" refers to the term "polypeptide".

  This peptide has physiological activity, specifically metabolic regulation (memory, sleep, blood glucose level, blood pressure, immunity), antibacterial / antiviral, antitumor, taste, enzyme activity inhibition, microbial conjugation promotion, Those exhibiting antioxidant properties, emulsifying properties and the like are known. Peptides are usually obtained by degrading proteins. In recent years, physiological activities of various peptides have been recognized. For example, the cell nucleus of fish contains a lot of protamine, a protein mainly composed of arginine, and the oligopeptide obtained by degrading this protamine has excellent effects such as anti-allergic action and skin beautifying action. It has been known. In addition, soy peptide has been found to have a new health utility that improves brain function and reduces fatigue. Furthermore, when collagen and collagen peptide are compared, it is known that collagen peptide is superior in water retention. In addition, there are also known those exhibiting effects such as blood pressure lowering action, cholesterol lowering action, learning promoting action and anti-hair loss action.

  Peptides are smaller than the original protein and have a structure in which multiple amino acid residues are polymerized, making it more efficient than absorbing a single amino acid. Since it can be expected to be effective, it has been added to various foods in recent years and sold as health foods and foods for specified health use.

  However, when added to food, the bitterness and peculiar smell of the peptide itself have been a problem. Various methods have been disclosed to solve the peculiar odor of this peptide. Specifically, it is a method to reduce bitterness and odor at the stage of peptide and protein hydrolyzate as raw materials, that is, casein is treated with protease under acidity and decomposed by treatment with peptidase under neutrality, and ultrafiltration membrane Treatment, anion exchange resin treatment (Patent Document 1), soy protein hydrolyzate solution with a 15% trichloroacetic acid solubility in a specific range is free from unpleasant odor A savory soy peptide mixture (Patent Document 2), a peptide composition in which milk-derived protein is treated with a proteolytic enzyme and the molecular weight is set to a specific value or more, and there is little deterioration in flavor associated with enzymatic degradation (Patent Document 3) By using endoprotease and exoprotease in the water system, the plant and animal proteins are enzymatically decomposed in the neutral range and treated with an adsorbent to improve bitterness, smell and taste, and flavor and taste. An oligopeptide mixture (Patent Document 4) suitable as an excellent nutritional supplement, and a specific angiotensin converting enzyme inhibitory peptide-containing solution treated with activated carbon having a specific average pore diameter without reducing the inhibitory activity Further, a method for purifying a peptide by removing bitterness and odor (Patent Document 5) is disclosed. Or the method of suppressing the flavor deterioration of the peptide added to foodstuffs, specifically, reducing the coloring property peculiar to peptides using a milk drink (patent document 6) containing a milk peptide and a herb extract, trehalose, A method to improve the taste and taste preference (Patent Document 7), after adjusting the pH to a predetermined acidic range in advance with a sour agent, and then adjusting the flavor with a non-reducing sugar such as trehalose, etc. Also disclosed is an amino acid-containing beverage (Patent Document 8) that does not cause flavor deterioration.

  However, even with these technologies, it has been insufficient to suppress the effect of peptide odor in food. In particular, with regard to beverages among foods, there has been no disclosure of a method for suppressing peptide odor generated by the added peptide being affected by light and / or heat (hereinafter referred to as light degradation or heat degradation).

Japanese Patent No. 3233379 Japanese Patent No. 3158849 Japanese Patent No. 3071877 Japanese Patent No. 2945995 JP 2002-119210 A JP 2003-102380 A JP 2002-187900 A Japanese Patent No. 2971855

  In the prior art, as described above, methods for reducing the bitterness / odor of peptides before being added to food have been mainly studied. The main method is to disperse the odor with other ingredients. Therefore, the influence of the component added in order to reduce the smell of a peptide cannot be disregarded, and made the manufacture of foodstuffs difficult.

  That is, a method for effectively suppressing the bitterness and odor of a peptide produced by photodegradation and / or heat degradation of a peptide added to a food, particularly a beverage, without affecting the taste and odor even when added to the food Was demanded.

  The inventors of the present invention have made extensive studies to improve the bitterness and odor of peptides produced by being subjected to light degradation and / or heat degradation in foods containing the above peptides, particularly beverages that are easily ingested, and antioxidants. Known as rutin, isoquercitrin, myricitrin, morin, quercetin, sugar-relocated rutin, enju extract, bayberry extract, tartary buckwheat extract and their glycosides, gallic acid, caffeic acid, chlorogenic acid, ferla By adding one or more of acid, dihydroisoferulic acid, oryzanol, rice bran oil extract, rice bran enzyme degradation product, fresh coffee bean extract, sunflower seed extract, light deterioration and / or heat deterioration Effectively inhibits the bitterness and smell of peptides produced by exposure to food, and beverages have antioxidant taste and flavor Influence has led to the completion of the present invention to obtain a finding that does not reach.

  According to the present invention, in a peptide-containing beverage that has undergone heat deterioration during production, particularly light deterioration and / or heat deterioration that occurs during long-term storage in foods, especially in beverages containing peptide-specific bitterness and smell, It becomes possible to provide a beverage that can suppress the occurrence of bitterness and odor derived from peptides caused by photodegradation and / or thermal degradation that could not be solved, and a method for inhibiting the same.

  By adding an antioxidant to foods containing various peptides, particularly beverages, the present invention allows the peptides to undergo thermal deterioration due to the heat history of the food production process, and to irradiate sunlight and fluorescent lamps in convenience store display cases. It is characterized by significantly suppressing the occurrence of bitterness and smell peculiar to peptides caused by light degradation caused by exposure and thermal degradation due to thermal history during distribution and storage of food.

  As the peptides that can be used in the present invention, peptides obtained from various protein raw materials can be used without limitation. For example, proteins obtained by hydrolyzing soybean-derived protein, milk-derived protein, cow / pig / bird / fish-derived protein, egg-derived protein, etc. can be suitably used. Things can also be used. Specifically, bovine protein-derived collagen peptide (Nippi Peptide PRA), fish protein-derived collagen peptide (Nippi Peptide FCP), soybean protein-derived peptide (Fuji Oil Co., Ltd. High Newt R), milk protein-derived peptide ( Examples include Morinaga Milk Industry Peptide C800) and egg protein-derived peptides (EP-1 manufactured by Kewpie). The peptides used in the present invention may contain amino acids and undegraded proteins.

  As the antioxidant used in the present invention, flavonoids and gallic acid derivatives can be preferably used. Examples of flavonoids include rutin, isoquercitrin, myricitrin, morin, quercetin, sugar-relocated rutin and glycosides thereof. Examples of the gallic acid derivative include gallic acid, caffeic acid, chlorogenic acid, ferulic acid, dihydroisoferulic acid, and oryzanol. Any of those commercially available may be used as they are. Enju extract, bayberry extract, tartary buckwheat extract, rice bran oil extract, rice bran enzyme digest, raw coffee bean extract, sunflower seed extract, southern sky leaf, sweet potato, eggplant, tea leaf, mulberry leaf, cacao You may use the extract extracted from natural products, such as a bean and barley. As these antioxidants, those commercially available can be used as they are. Specifically, Sanmerin [trademark] AO-1007 and Sanmerin [trademark] YA of Saneigen FFI Co., Ltd. are used as flavonoids, and gallic acid manufactured by Iwate Chemical Co., Fuji Chemical Industry is used as gallic acid derivatives. Examples include Kaphenol P-100 manufactured by Toyo Seika Co., Ltd. and α-G-rutin manufactured by Toyo Seika Co., Ltd. Although the addition amount to a drink can be suitably selected with the drink to manufacture, the range of 0.05-0.5 part of antioxidant can be taken with respect to 100 parts of drinks.

  Although there is no restriction | limiting in particular in the foodstuff which can suppress significantly the peptide smell produced by light degradation and / or heat degradation using this invention, It is a drink containing a peptide suitably. Specific examples include coffee, tea, vinegar-containing beverages, carbonated beverages, beverages containing fruit juices and juices, alcoholic beverages containing fruit juices such as cocktails and Chuhai, and beverages such as near water and sports drinks. Other examples include desserts such as jelly, pudding and yogurt, dairy products such as drink yogurt and shake beverages, desserts such as jelly, and confectionery such as gummy candy, tablet confectionery, and tablets. Moreover, it can also add to pharmaceuticals and quasi-drugs, such as a drink taken orally, not only food.

  Peptides containing beverages may be affected by the light received from sunlight or fluorescent lamps, the heat received during heat sterilization in the manufacturing process, or the heat received during long-term storage, from the manufacturing process through the distribution process to the storefront. As a result, light deterioration and / or heat deterioration of the beverage occurs, and the contained peptide causes bitterness and odor, thereby reducing the commercial value of the beverage.

  Preparation of the peptide-containing beverage according to the present invention requires only the addition of an antioxidant as one component of the beverage to be prepared, and it is not necessary to prepare special production equipment and production conditions. Can be implemented. Further, the addition amount and the timing of addition of the antioxidant may be appropriately increased or decreased or adjusted according to the type of beverage to be added, the flavor, the production method, and the like.

  In addition, although the technique which adds antioxidant to a drink conventionally is known, the conventional technique prevents deterioration of the pigment | dye and flavor in a drink. This invention is implemented regarding the drink containing a peptide, and the presence or absence of a pigment | dye or a flavor is not made into a problem.

  In addition to the peptides and antioxidants necessary for the constitution of the present invention, various components that are usually added to beverages can be added to the beverage according to the present invention as long as the effects of the present invention are not hindered. For example, organic acids such as citric acid and lactic acid and / or their salts, gum arabic, cod gum, glucomannan, psyllium seed gum, macrohomopsis gum, microcrystalline cellulose, fermented cellulose, microfibrous cellulose, modified starch, modified starch, shochu Sugar, fructose, glucose, maltose, starch saccharified product, reduced starch syrup, dextrin, trehalose, brown sugar, saccharides such as honey, sugar alcohols such as sorbitol, erythritol, xylitol, mannitol, sucralose, aspartame, stevia, acesulfame potassium, thaumatin , Saccharin and other high-intensity sweeteners, amino acids, minerals, vitamins may be added, and emulsifiers and dispersion stabilizers such as glycerin fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, Tearoiru sodium lactate, sodium caseinate, can be exemplified lecithin etc., it can be suitably combined added depending on the beverage to produce at least one of the foregoing.

  Hereinafter, the content of the present invention will be specifically described using the following test examples. However, the present invention is not limited to these. Unless otherwise stated, “parts” means “parts by weight”, * indicates a trademark of San-Eigen FFI Co., Ltd., * Indicates that this is a product of San-Ei Gen FFI Co., Ltd.

Examples Beverages were prepared based on the following formulation, and the degree of expression of peptide odor caused by photodegradation was compared with the presence or absence of antioxidants. As a comparative example, an antioxidant-free beverage and a vitamin C used as an antioxidant in beverages were prepared. Table 1 shows the results of flavor evaluation immediately after beverage preparation, Table 2 shows the results of flavor evaluation after 4 hours of irradiation with a carbon arc fade meter, and Table 3 shows the results of flavor evaluation after storage at 40 ° C for 2 weeks.

<Preparation of peptide-containing beverage>
Sugar 10
Citric acid (anhydrous) 0.1
Peptide (See Table 1 for details) 0.5
Antioxidant (see detail table 1) 0.1
100 parts in water

  Based on the above formulation, each raw material was dissolved in water, heated to 93 ° C., and filled into a 200 ml juice bottle in a hot pack.

<Evaluation>
+++ Peptide odor is clearly strong
++ Strong peptide odor
+ Slightly strong peptide odor
± Peptide odor equivalent to standard product
-Peptide odor is slightly weakened
-Peptide odor is weakening
--- Peptide odor is considerably weakened

<Result>
From the results in Table 1, it was revealed that the peptide-containing beverage to which the antioxidant according to the present invention was added exhibited a peptide odor suppressing effect immediately after the preparation of the peptide-containing beverage. In contrast, it has been found that vitamin C, which has been used as an antioxidant in the past, enhances the peptide odor.

  From the results of Table 2, the peptide-containing beverage to which the antioxidant according to the present invention was added significantly suppressed the generation of peptide odor even by light irradiation after preparation than the beverage without the addition of antioxidant. I understood. On the other hand, it was found that vitamin C is clearly less effective in suppressing peptide odor than other antioxidants.

From the results in Table 3, the peptide-containing beverage to which the antioxidant according to the present invention was added significantly suppressed the generation of peptide odor even after the heat deterioration after the preparation, compared to the beverage without the addition of the antioxidant. I understood. On the other hand, it was found that vitamin C clearly has a lower peptide odor suppression effect than other antioxidants.

Claims (10)

A peptide-containing beverage in which generation of a peptide odor is suppressed, comprising an antioxidant. The peptide-containing beverage according to claim 1, wherein the antioxidant is a flavonoid and / or a gallic acid derivative. Antioxidants are rutin, isoquercitrin, myricitrin, morin, quercetin, sugar rearranged rutin, enju extract, bayberry extract, tartary buckwheat extract and their glycosides, gallic acid, caffeic acid, chlorogenic acid, ferulic acid The peptide-containing composition according to claim 1 or 2, which is at least one selected from the group consisting of dihydroisoferulic acid, oryzanol, rice bran oil extract, rice bran enzyme degradation product, fresh coffee bean extract, and sunflower seed extract Beverages. Peptides added include soybean protein-derived peptide, porcine protein-derived peptide, cow protein-derived peptide, bird-derived protein peptide, fish protein-derived peptide, wheat protein-derived peptide, corn protein-derived peptide, milk protein-derived peptide and egg protein-derived peptide The peptide-containing beverage according to claim 1, which is one or more selected from the group consisting of: A method for suppressing the generation of a peptide odor generated from a peptide-containing beverage, comprising adding an antioxidant. The method for inhibiting the generation of peptide odor according to claim 5, wherein the antioxidant is a flavonoid and / or a gallic acid derivative. Antioxidant is rutin, enzyme-treated isoquercitrin, isoquercitrin, myricitrin, morin, quercetin, sugar-relocated rutin, Enju extract, bayberry extract, tartary buckwheat extract and their glycosides, gallic acid, coffee acid And at least one selected from the group consisting of chlorogenic acid, ferulic acid, dihydroisoferulic acid, oryzanol, rice bran oil extract, rice bran enzyme degradation product, fresh coffee bean extract, and sunflower seed extract 6. The method for suppressing the generation of peptide odor according to 6. Peptides added include soybean protein-derived peptide, porcine protein-derived peptide, cow protein-derived peptide, bird protein-derived peptide, fish protein-derived peptide, wheat protein-derived peptide, corn protein-derived peptide, milk protein-derived peptide and egg protein-derived peptide The method for suppressing the generation of peptide odor according to claims 5 to 7, wherein the method is one or more selected. The method for suppressing the generation of peptide odor according to claims 5 to 8, wherein the generation of peptide odor is caused by photodegradation of a peptide-containing beverage. The method for suppressing the generation of peptide odor according to claims 5 to 8, wherein the generation of peptide odor is caused by thermal degradation of the peptide-containing beverage.