JP2006101832A - Vitamin c-enriched peptide-containing food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for effectively suppressing the bitterness and/or odor of enriched peptide in such a vitamin C-incorporated peptide-containing food as to have the problem that the value as food has been impaired because of intensely developing peptide odor as a result of vitamin C incorporation in a functional peptide-containing food for the purpose of vitamin C enrichment and antioxidation. <P>SOLUTION: The objective food is prepared by incorporating the above-mentioned peptide-containing food with L-ascorbic acid glucoside as a vitamin C source. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a peptide-containing food with enhanced vitamin C, and more specifically, provides a vitamin C-enriched peptide-containing food in which peptide odor generated from a food prepared by adding a peptide is suppressed.

  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, which is more efficient than absorbing a single amino acid and efficiently absorbing nutrients to the human body. Since it can be expected to be effective, it has recently been added to various foods and sold as health foods and foods for specified health use.

  As described above, peptides have various functionalities, and their addition to a wide variety of foods has been studied. However, the bitterness and unique smell of the peptides themselves when added to foods have been problematic. 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.

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

  However, even if the bitterness and odor peculiar to peptides are reduced using these technologies, the bitterness and odor of peptides are strongly expressed due to the presence of vitamin C added as an antioxidant and nutrient in foods. Became clear.

  By adding vitamin C to foods containing peptides, it becomes possible to efficiently ingest nutrients and is desirable as a fortified food, but since a strong peptide odor hinders intake, peptide There has been a need for a method of suppressing odor.

  That is, there has been a demand for a food that does not develop a strong peptide odor even when vitamin C is added to a food containing a functional peptide.

  In order to provide foods in which the bitterness and smell of peptides contained therein are not strongly expressed even when vitamin C is added for the purpose of enhancing nutritional value or preventing food oxidation, to foods containing the above peptides. As a result of intensive studies, the present invention was completed by obtaining the knowledge that by adding L-ascorbic acid glucoside as a vitamin C source to prepare a peptide-containing food, the expression of peptide odor can be suppressed. . That is, the present invention relates to a peptide-containing food in which expression of peptide odor is suppressed by adding L-ascorbic acid glucoside as a vitamin C source, and a method for strengthening vitamin C in a peptide-containing food in which peptide odor is suppressed. It is to provide.

  According to the present invention, in peptide-containing foods that have had peptide-specific bitterness and odor, not only the conventional bitterness and odor of peptides, which is a conventional technique, is suppressed, but also for the purpose of enhancing nutritional value or preventing food oxidation. The expression of peptide odor is suppressed even in the presence of added vitamin C, and it is possible to provide a vitamin C-enriched peptide-containing food that is easy to ingest.

  The present invention provides a peptide-containing food fortified with vitamin C, which is not sufficient to reduce the peptide odor as in the prior art, even if vitamin C is added to food containing various peptides for the purpose of enhancing nutrients. provide. Specifically, in a food that contains both peptide and vitamin C, which has been a problem in the past, by using L-ascorbic acid glucoside as a vitamin C source, a food in which the expression of peptide odor is suppressed can be provided. . In addition to the bitterness and odor of peptides that appear during food preparation, the peptides are still effective even when bitterness and odor are generated due to various factors during food distribution and storage, due to thermal degradation during the food manufacturing process. It is characterized by suppressing.

  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, those obtained by hydrolyzing soy protein, milk protein, cow / pig / bird / fish protein, egg protein, etc. can be suitably used, but these use commercially available protein hydrolysates. You can also. 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), egg protein Derived peptides (EP-1 manufactured by QP Corporation) can be exemplified. The peptides used in the present invention may contain amino acids and undegraded proteins.

  The L-ascorbic acid glucoside used as a vitamin C source in the present invention can use a generally distributed product. L-ascorbic acid glucoside is a glycoside in which glucose is normally bound to the 2-position of vitamin C, and glycosides at the 5- and 6-positions also exist. L-ascorbic acid glucoside is easily glucose-degraded and absorbed by vitamin C by small intestinal mucosal enzymes.

  As these L-ascorbic acid glucosides, commercially available products can be used as they are. Specifically, “L-ascorbic acid glucoside” manufactured by Hayashibara Co., Ltd. can be exemplified.

  Although there is no restriction | limiting in particular in the foodstuff which can suppress a peptide odor significantly using this invention, Preferably it is a drink containing a peptide. 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. In addition, desserts such as jelly, pudding and yogurt, dairy products such as drink yogurt and shake beverage, desserts such as jelly, confectionery such as gummy candy, tablet confectionery, tablets, etc. Examples of the food that has been added for the purpose of. Moreover, it can also add to pharmaceuticals and quasi-drugs, such as a drink taken orally, not only food.

  In particular, foods containing peptides may be affected by the heat received during heat sterilization and long-term storage in the manufacturing process from the time they are manufactured through the distribution process until they are displayed in stores. Deterioration occurs, and the contained peptide causes bitterness and odor, which lowers the commercial value of food.

  Preparation of peptide-containing foods fortified with vitamin C according to the present invention requires only the addition of L-ascorbic acid glucoside as a component of the food to be prepared, and it is not necessary to prepare special manufacturing equipment and manufacturing conditions. Therefore, the present invention can be carried out easily. Moreover, about the addition amount of L-ascorbic acid glucoside and the time to add, you may increase / decrease and adjust suitably according to the kind of food to add, flavor, a manufacturing method, etc. Examples of the amount of L-ascorbic acid glucoside added include 0.01 to 5 parts, preferably 0.05 to 2 parts, of L-ascorbic acid glucoside per 100 parts of beverage. Since the addition amount is not affected by the addition amount of the peptide, it is possible to add the vitamin C amount desired by the manufacturer.

  In addition to the peptide and L-ascorbic acid glucoside necessary for the constitution of the present invention, various components that are usually added to foods can be added to the food 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 salts thereof, gum arabic, tara 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, antioxidants other than vitamin C may be added, and emulsifiers and dispersion stabilizers such as glycerin fatty acid esters, sucrose fatty acid esters, propylene Glycol fatty acid esters, sodium stearoyl lactylate, sodium caseinate, can be exemplified lecithin etc., can be suitably combined added depending on the food product 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”, and “*” is a registered trademark of San-Eigen FFI Co., Ltd. Indicates that it is a product of San-Ei Gen FFI Co., Ltd.

EXAMPLE Beverages, jelly, and candy containing peptides are prepared based on the following formulation, vitamin C source is not added as standard, and the degree of expression of peptide odor by adding vitamin C and L-ascorbic acid glucoside is determined by sensory evaluation. Compared. Table 1 shows the flavor evaluation results immediately after the preparation of the peptide-containing beverage, Table 2 shows the flavor evaluation results after the peptide-containing beverage is stored at 40 ° C. for 2 weeks, Table 3 shows the flavor evaluation results immediately after the preparation of the peptide-containing jelly, Table 4 shows the flavor evaluation results immediately after preparation of the peptide-containing candy. Each food was prepared by adding L-ascorbic acid glucoside twice as much as vitamin C so that the equivalent amount of vitamin C would be the same.

<Preparation of peptide-containing beverage>
Sugar 10
Citric acid (anhydrous) 0.1
Peptide (See Table 1 for details) 0.5
Vitamin C source predetermined amount (see Table 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.

<Preparation of peptide-containing jelly>
Sugar 5
Fructose dextrose liquid sugar 18
Indigestible dextrin 3
(Fibersol 2H manufactured by Matsutani Chemical Industry Co., Ltd.)
Trisodium citrate 0.1
Gelling agent (Gel-up * WM-100 *) 1.0
Colorant (San Yellow * NO.2 AU *) 0.01
Peptide (see Table 3) 1.0
Vitamin C source predetermined amount (see Table 3)
100 parts in water

Based on the above formulation, each raw material except the vitamin C source was dissolved in water and dissolved by heating at 80 ° C. for 10 minutes. Vitamin C source was added and dissolved therein, and after filling the container, sterilized at 85 ° C. for 30 minutes to obtain a jelly.

<Preparation of peptide-containing candy>
Sugar 65
Minamata 45
Water 30
Citric acid (anhydrous) 1
Sweetener (Neo Saint Marc * AG *) 0.5
Coloring agent (San Yellow * NO.2 AU *) 0.01
Peptide (see Table 3) 1.0
Vitamin C source predetermined amount (see Table 3)
100 parts after heating

Sugar, syrup, and water were boiled to 155 ° C., and other ingredients were added to form a candy.

<Evaluation>
+3 Peptide odor clearly felt strongly +2 Peptide odor strongly felt +1 Peptide odor felt slightly strong 0 Peptide odor equivalent to standard product (vitamin C source-free product)

<Result>
From the results of Tables 1, 3, and 4, the peptide-containing food to which vitamin C was added developed a strong peptide odor. On the other hand, in peptide-containing foods to which L-ascorbic acid glucoside was added as a vitamin C source, the peptide odor only developed the same level of peptide odor as peptide-containing foods without the vitamin C source added.

  From the result of Table 2, in the peptide containing foodstuff which added vitamin C, the strong peptide odor expressed also by the heat deterioration after preparation. On the other hand, in the peptide-containing food to which L-ascorbic acid glucoside was added as a vitamin C source, the peptide odor only developed the same peptide odor as the peptide-containing food without the vitamin C source added.

From this result, it was found that by adding L-ascorbic acid glucoside as a vitamin C source in a peptide-containing food, a peptide-containing food with enhanced vitamin C can be provided without developing a peptide odor.

Claims (6)

A vitamin C-enriched peptide-containing food characterized by suppressing peptide odor. The vitamin C-enriched peptide-containing food according to claim 1, wherein L-ascorbic acid glucoside is added as a vitamin C source. 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 vitamin C-enriched peptide-containing food according to claim 1, wherein the food is one or more selected from the group consisting of: A method for strengthening vitamin C in a peptide-containing food, wherein the peptide odor is suppressed. Vitamin C is L-ascorbic acid glucoside, The vitamin C reinforcement | strengthening method of the peptide containing foodstuff of Claim 4. 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 strengthening vitamin C in peptide-containing foods with suppressed peptide odor according to claim 4 or 5, wherein the method is one or more selected.