JP2006204287A - Collagen-containing food/drink - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a collagen-containing food/drink significantly ameliorated in taste peculiar to collagen. <P>SOLUTION: The collagen-containing food/drink is ameliorated in taste through including sucralose and stevia. In this food/drink, collagen-specific taste can be significantly ameliorated by compounding a collagen-containing food/drink with sucralose and stevia extract, and, desirably also acesulfame potassium. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a collagen-containing food / beverage product with improved taste, and particularly to a collagen-containing food / beverage product with improved taste by containing sucralose and stevia extract.

  Collagen is a fibrous protein that exists in the connective tissue of humans and animals. There are many skins, bones, tendons, blood vessel walls, etc. where connective tissues gather, and they function as a skeleton in cells. It is considered that aging of collagen and a decrease in collagen synthesis cause aging of skin and hair, and diseases of bones and joints.

  Therefore, many health foods for various effects characterized by containing collagen are on the market. However, collagen has a peculiar taste like animal odor and is likely to react with acidic polysaccharides and tannins often contained in foods, precipitate, and become cloudy. It was difficult to blend as much as possible.

  In order to reduce the reaction with such acidic polysaccharides and tannins, foods and drinks are known in which collagen peptides obtained by hydrolyzing collagen are added as collagen (see, for example, Patent Document 1). However, such foods and drinks still have room for improvement in taste, and collagen-containing foods and drinks with improved collagen taste have been desired.

JP 2002-51734 A

  The problem to be solved by the present invention is to provide a collagen-containing food or drink with improved taste.

  The present inventors have intensively studied a method for improving the taste of collagen-containing foods and beverages, and by adding sucralose and stevia extract, the taste of collagen is improved. In addition to sucralose and stevia extract, acesulfame It has been found that by further adding potassium, the taste of collagen is remarkably improved, and the present invention has been completed.

  It is possible to remarkably improve the taste of collagen by adding sucralose and stevia extract to the collagen-containing food and drink, and preferably acesulfame potassium.

  The present invention is described in detail below.

  The collagen used in the present invention may be a commercially available product, or a product obtained by heating and extracting animal bones, skins and the like can also be used.

  In addition, collagen that has been decomposed and poorly differentiated by enzymatic treatment, such as a collagen peptide, can also be used. A collagen peptide having a low molecular weight is more preferable because it is less likely to cause a reaction, precipitation, and cloudiness with acidic polysaccharides and tannins often used in foods and drinks, compared to collagen that has not been low molecular weight. Collagen peptides are obtained by hydrolyzing gelatin with an enzyme or an acid, and those having a molecular weight of about 700 to 20,000 are commercially available. In the present invention, those having any molecular weight can be used.

  The food and drink in the present invention is milk, milk drink, lactic acid bacteria drink, soft drink with fruit juice, carbonated drink, vegetable juice drink, tea drink, ionic drink, sports drink, functional drink, vitamin supplement drink, nutrition supplement balance drink, In addition to liquid beverages such as jelly beverages, fruit liquor and soups, puddings such as custard pudding, milk pudding and pudding with fruit juice, gel foods such as jelly, dressings and creams, chewing gum and Gum such as bubble gum (plate gum, sugar-coated grain gum), chocolate with added flavor such as strawberry chocolate, blueberry chocolate and melon chocolate in addition to coated chocolate such as solid chocolate and marble chocolate, soft candy (caramel, Including nougat, gummy candy, marshmallow, etc.), toffee, etc. Caramel class, hard biscuits, soft biscuits, confectionery and bread of soft cookies, crackers, such as biscuits and cakes such as half a lifetime biscuits, noodles, and includes a solid food, including fisheries paste products, and the like. Moreover, the frozen thing which frozen the liquid may be sufficient, for example, frozen foods, such as ice cream, ice milk, lact ice, sherbet, ice confectionery, and frozen foods, such as fruit. Further, it may be a reconstituted food such as a powdered beverage, a paste or a tablet that can be easily made into a beverage by adding a liquid such as water.

  The blending amount of collagen with respect to the food and drink is not particularly limited, but 2 to 40% by weight is preferable from the viewpoint of expectation of the effects on skin and hair aging and bone and joint diseases. If the blending amount is higher than 30% by weight, in the case of a liquid beverage, there may be a problem such as an increase in viscosity. Does not occur.

  The stevia extract used in the present invention is an extract of the leaves of the Asteraceae Stevia rebaudiana Bertoni native to South America, the main components stevioside and rebaudiside have a diterpene structure, Known as a high sweetener. Among these, stevioside is a natural sweetener that exhibits a sweetness about 300 times that of sucrose. In addition, rebaudioside is a natural sweetener that exhibits a good quality taste similar to sucrose.

  Sucralose used in the present invention is a synthetic sweetener obtained by chlorinating sucrose, a white powder, easily soluble in water, and having a sweetness about 600 times that of sucrose.

  Acesulfame potassium used in the present invention is a white crystalline powder, a peptide-based synthetic sweetener that is readily soluble in water and has a sweetness about 200 times that of sucrose.

  In the present invention, the amount of sucralose in the collagen-containing food or drink is preferably 0.0001 to 0.06% by weight, more preferably 0.002 to 0.01% by weight, and the amount of stevia extract Is preferably 0.0002 to 0.07% by weight, more preferably 0.004 to 0.02% by weight. With this blending, the unique taste of collagen in collagen-containing foods and drinks is reduced. When the blending amount of sucralose is lower than 0.0001% by weight, sweetness is weak and the effect of improving the taste is low, and when it is higher than 0.06% by weight, the sweetness is too strong, which is not preferable in terms of texture. If the amount of stevia extract is less than 0.0002% by weight, the sweetness is weak and the taste improvement effect is low, and if it is higher than 0.07% by weight, the sweetness is too strong, which is not preferable in terms of texture. In particular, when the collagen-containing food or drink is a beverage or the like and the taste particular to collagen is particularly concerned, acesulfame potassium is preferably added to this, preferably 0.0002 to 0.08% by weight, more preferably 0. By adding 0.005 to 0.02% by weight, the unique taste of collagen can be significantly reduced. When the amount of acesulfame potassium is less than 0.0002% by weight, sweetness is weak and the effect of improving taste is low, and when it is higher than 0.08% by weight, the sweetness is too strong, which is not preferable in terms of texture.

  When the weight ratio of stevioside and rebaudioside contained in the stevia extract is 1: 0.5 to 2, the stevia extract is preferable because the collagen taste reduction effect is further enhanced.

  Moreover, when the said collagen-containing food / beverage products are further made to contain 0.01-1.0 weight% of fragrance | flavors, the collagen taste reduction effect will be strengthened. In addition, as a fragrance | flavor, a peach fragrance | flavor is especially preferable.

  In addition, when the collagen-containing food or drink further contains vitamin C in an amount of 0.1% by weight or more, preferably 0.4% by weight or more, the oxidation of the blended component containing collagen is suppressed, and the taste improvement effect is enhanced. , Sustained. However, when the compounding amount of vitamin C exceeds 10% by weight, sourness becomes strong, and when it is 20% by weight or more, suitability as a food or drink is lowered. Therefore, vitamin C may be contained in an amount of 0.1 to 20% by weight, preferably 0.4 to 10% by weight.

  In addition, for reconstituted foods such as powdered beverages, pastes, tablets, etc. that easily become beverages by adding a liquid such as water, the amount is 1 to 1000 times, preferably 10 to 100 times the amount of liquid, preferably It is preferable to add sucralose, stevia extract of the present invention, and acesulfame potassium, fragrance, and vitamin C depending on the situation by adding water. That is, the blending amount of sucralose in the reconstituted food is preferably 0.0002 to 60% by weight, more preferably 0.001 to 2% by weight, and the blending amount of the stevia extract is preferably 0.00. 0004 to 70% by weight, more preferably 0.004 to 1.2% by weight. When acesulfame potassium is blended, it is preferably 0.0004 to 80% by weight, more preferably 0.005 to 2% by weight. When a fragrance | flavor is mix | blended, Preferably it is 0.02 weight% or more. When blending vitamin C, it is 0.2% by weight or more, preferably 0.8% by weight or more.

  It is difficult to clearly explain why the combination of the components of the present invention provides the collagen taste improving effect because the behavior of the food group in the mouth during chewing, that is, its decomposition and dissolution in saliva are complicated. It is. However, in the case of the combination of the components of the present invention, the elution time and taste expression time of each component overlap with the collagen elution time and taste expression time, so that the taste of collagen can be covered. This is probably because of this.

  Hereinafter, the present invention will be described in more detail with reference to test examples, but the scope of the present invention is not limited thereby.

Test example 1

  This study was conducted to examine the effect of the ratio of stevioside and rebaudioside in stevia extract on collagen taste reduction in collagen foods and drinks containing acesulfame potassium, sucralose, and stevia extract. .

(1) Sample preparation
[Sample 1]
Stevia mixture A was prepared by mixing stevioside and rebaudioside at a ratio of 1: 1 part by weight of the stevia extract and adjusting the sweetness to 200 times the sugar per part by weight.
5 g of collagen peptide, 0.005 g of sucralose, 0.01 g of stevia mixture A and 0.01 g of acesulfame potassium were mixed and dissolved in purified water, adjusted to pH 3.8 using an acidulant, and purified water was further added to make 100 ml. This aqueous solution was sterilized at 85 ° C. and then filled and cooled in a container to obtain a test beverage.
[Sample 2]
In the stevia extract, stevioside and rebaudioside were mixed at a ratio of 1: 0.3 parts by weight, and a stevia mixture B was prepared in which the sweetness was adjusted to 200 times the sugar per part by weight.
5g collagen peptide in purified water, 0.005g sucralose, stevia mixture B0
. 01 g and acesulfame potassium 0.01 g were mixed and dissolved, adjusted to pH 3.8 using a sour agent, and then purified water was further added to make 100 ml. This aqueous solution was sterilized at 85 ° C. and then filled and cooled in a container to obtain a test beverage.
[Sample 3]
In the stevia extract, stevioside and rebaudioside were mixed at a ratio of 1: 2.5 parts by weight, and a stevia mixture C was prepared in which the sweetness was adjusted to 200 times the sugar per part by weight.
5 g of collagen peptide, 0.005 g of sucralose, 0.01 g of stevia mixture C and 0.01 g of acesulfame potassium were mixed and dissolved in purified water, adjusted to pH 3.8 using an acidulant, and purified water was further added to make 100 ml. This aqueous solution was sterilized at 85 ° C. and then filled and cooled in a container to obtain a test beverage.

(2) Test method The sample takeability test was conducted by a trained specialized panel. Each sample was subjected to 5 ° C. In the administration test, a sample of 10 ml is taken and evaluated for taste after administration. After one sample solution is evaluated, the mouth is rinsed with warm water, and the next sample solution is taken after 30 minutes or more. It was done by the method of getting it. The evaluation of dosing is based on the following criteria, and it is evaluated in four stages: ◎ (very good), ○ (good), △ (not so good), and × (bad) because of the high collagen taste reduction effect. The results are shown in Table 1 together with the blending components.

(3) Test results As shown in Table 1, in all of samples 1 to 3, the taste reduction effect of collagen was recognized, and in particular, the effect of sample 1 was strongly recognized.

  This difference is explained by the time course of the taste expression of the collagen and each sweetener shown in FIG. In sample 1, sweetness is expressed so that the taste of collagen is sufficiently masked by expressing the sweetener expression time and the degree of overlap between sweeteners evenly.

  On the other hand, in the sample 2, the sweetness expression time of the stevia mixture was fast, the sweetness in the portion overlapping with sucralose was too strong and the sweetness was not fast, so the masking effect of the aftertaste of collagen was slightly weak.

  Further, in sample 3, the onset time of stevia mixture C was too late, and the odor of collagen was slightly felt near the middle, and the sweetener-specific trailing was left in the mouth.

Test example 2

  This test was conducted to examine the effects of acesulfame potassium, sucralose, stevia extract, and peach flavor on collagen taste reduction in collagen foods and drinks.

(1) Sample preparation
[Sample 4]
5 g of collagen peptide, 0.005 g of sucralose, 0.01 g of stevia mixture A, 0.01 g of acesulfame potassium and 0.5 g of peach flavor are mixed and dissolved in purified water, adjusted to pH 3.8 using an acidulant, and then purified water is further added. Add to 100 ml. 85% of this aqueous solution
After sterilization at ° C., the container was filled and cooled to obtain a test beverage.
[Sample 5]
5 g of collagen peptide, 0.005 g of sucralose, 0.01 g of stevia mixture A, and 0.5 g of peach flavor were mixed and dissolved in purified water, adjusted to pH 3.8 using an acidulant, and purified water was further added to make 100 ml. This aqueous solution was sterilized at 85 ° C. and then filled and cooled in a container to obtain a test beverage.
[Sample 6]
5 g of collagen peptide, 0.005 g of sucralose, and 0.01 g of stevia mixture A were mixed and dissolved in purified water, and then adjusted to pH 3.8 using a sour agent, and purified water was further added to make 100 ml. This aqueous solution was sterilized at 85 ° C. and then filled and cooled in a container to obtain a test beverage.
[Sample 7]
After mixing and dissolving 5 g of collagen peptide, 0.005 g of sucralose, 0.01 g of stevia mixture A, 0.01 g of acesulfame potassium, 0.5 g of peach flavoring agent and 0.5 g of gelling stabilizer in purified water, pH 3. After adjusting to 8, purified water was further added to make 100 ml. This aqueous solution was sterilized at 85 ° C., filled in a container and cooled, and used as a test jelly.
[Comparative sample 1]
5 g of collagen peptide, 0.01 g of stevia extract A, 0.01 g of acesulfame potassium and 0.5 g of peach flavor are mixed and dissolved in purified water, adjusted to pH 3.8 using an acidulant, and further purified water is added to make 100 ml. . This aqueous solution was sterilized at 85 ° C. and then filled and cooled in a container to obtain a test beverage.
[Comparative sample 2]
5 g of collagen peptide, 0.005 g of sucralose, 0.01 g of acesulfame potassium, and 0.5 g of peach flavor were mixed and dissolved in purified water, adjusted to pH 3.8 using an acidulant, and purified water was further added to make 100 ml. This aqueous solution was sterilized at 85 ° C. and then filled and cooled in a container to obtain a test beverage.
[Comparative sample 3]
After 5 g of collagen peptide was mixed and dissolved in purified water, the pH was adjusted to 3.8 using an acidulant, and purified water was further added to make 100 ml. This aqueous solution was sterilized at 85 ° C. and then filled and cooled in a container to obtain a test beverage.

(2) Test method The sample takeability test was conducted by a trained specialized panel. In addition to the above samples 4-7 and comparative samples 1-3, sample 1 prepared in Test Example 1 was considered. Each sample was subjected to 5 ° C. In the ingestion test, a 10 ml sample is taken and evaluated for taste after taking. After evaluating one sample solution, rinse the mouth with warm water, and take the next sample solution after 30 minutes or more. It was done by the method of getting it. The evaluation of dosing is based on the following criteria, and it is evaluated in four stages: ◎ (very good), ○ (good), △ (not so good), and × (bad) because of the high collagen taste reduction effect. The results are shown in Table 2 together with the blending components.

(3) Test results As shown in Table 2, by combining collagen peptide with sucralose and stevia mixture A as in sample 6, it was possible to reduce collagen-specific taste and odor. Further, it was confirmed that the reduction effect was improved by using acesulfame potassium and peach flavor as in Samples 1, 4 and 5. The same effect was confirmed in Sample 7 using the gelling stabilizer.

  On the other hand, Comparative Samples 1 to 3 did not have a sufficient reduction effect.

Test example 3

  This test was conducted over time to examine the effect of vitamin C on the sustainability of the effect of improving the taste of collagen-containing foods and drinks.

(1) Sample preparation
[Sample 8]
5 g of collagen peptide, 0.005 g of sucralose, 0.01 g of stevia mixture A, 0.01 g of acesulfame potassium, 0.5 g of peach flavor, and 0.05 g of vitamin C were mixed and dissolved in purified water, and then adjusted to pH 3.8 using an acidulant. Post-purified water was further added to make 100 ml. This aqueous solution was sterilized at 85 ° C. and then filled and cooled in a container to obtain a test beverage.
[Sample 9]
5 g of collagen peptide, 0.005 g of sucralose, 0.01 g of stevia mixture A, 0.01 g of acesulfame potassium, 0.5 g of peach flavor, and 0.4 g of vitamin C were mixed and dissolved in purified water, and then adjusted to pH 3.8 using an acidulant. Post-purified water was further added to make 100 ml. This aqueous solution was sterilized at 85 ° C. and then filled and cooled in a container to obtain a test beverage.
[Sample 10]
5 g collagen peptide in purified water, 0.005 g sucralose, 0.01 g stevia mixture A, 0.01 g acesulfame potassium, 0.5 g peach flavor and 5 g vitamin C are mixed and dissolved, and then adjusted to pH 3.8 using acidulant and purified. Water was further added to make 100 ml. This aqueous solution was sterilized at 85 ° C. and then filled and cooled in a container to obtain a test beverage.

(2) Temporal test method Samples 8 to 10 are allowed to stand in an environment of room temperature (25 ° C ± 5 ° C) for 8 months, and after 8 months, a new time-lapse sample and its equivalent are newly prepared and tested for sample administration. It carried out according to Example 1, the time-lapse sample and the new sample were respectively compared, and the sustainability of the taste improvement effect was examined.

(3) Test results As shown in Table 3, it was confirmed that when vitamin C was contained in an amount of 0.4% by weight or more (samples 9 and 10), the taste improving effect was sustained. However, sample 10 showed a slightly strong acidity. On the other hand, in sample 8, the taste improvement effect was not sustained, and the effect over time could not be maintained.

  From the above test, it is clear that the taste is improved in the food and drink of the present invention.

  Hereinafter, the best mode for carrying out the present invention will be described in detail with reference to examples, but the present invention is not limited to the following examples.

5 parts by weight of collagen peptide, 0.005 parts by weight of sucralose, and 1: 1 part by weight of stevioside and rebaudioside are mixed with purified water so that the sweetness is 200 times that of sugar per part by weight. After 0.01 parts by weight of the prepared stevia mixture and 0.01 parts by weight of acesulfame potassium were mixed and dissolved, the pH was adjusted to 3.8 using an acidulant, and then 100 parts by volume was obtained. This aqueous solution was sterilized at 85 ° C. and then filled and cooled in a container to produce a collagen-containing beverage with improved taste.

  5 parts by weight of collagen peptide, 0.005 parts by weight of sucralose, and 1: 1 part by weight of stevioside and rebaudioside are mixed with purified water so that the sweetness is 200 times that of sugar per part by weight. 0.01 parts by weight of the prepared stevia mixture, 0.01 parts by weight of acesulfame potassium, and 0.5 parts by weight of peach flavor were mixed and dissolved, and then adjusted to pH 3.8 using an acidulant, and then 100 parts by volume. This aqueous solution was sterilized at 85 ° C. and then filled and cooled in a container to produce a collagen-containing beverage with improved taste.

  5 parts by weight of collagen peptide, 0.005 parts by weight of sucralose, and 1: 1 part by weight of stevioside and rebaudioside are mixed with purified water so that the sweetness is 200 times that of sugar per part by weight. After 0.01 parts by weight of the prepared stevia mixture and 0.5 parts by weight of the peach flavor were mixed and dissolved, the pH was adjusted to 3.8 using an acidulant, and then 100 parts by volume was obtained. This aqueous solution was sterilized at 85 ° C. and then filled and cooled in a container to produce a collagen-containing beverage with improved taste.

  5 parts by weight of collagen peptide, 0.005 parts by weight of sucralose, and 1: 1 part by weight of stevioside and rebaudioside are mixed with purified water so that the sweetness is 200 times that of sugar per part by weight. After 0.01 parts by weight of the prepared stevia mixture was mixed and dissolved, it was adjusted to pH 3.8 using an acidulant and then made 100 parts by volume. This aqueous solution was sterilized at 85 ° C. and then filled and cooled in a container to produce a collagen-containing beverage with improved taste.

  5 parts by weight of collagen peptide, 0.005 parts by weight of sucralose, and 1: 0.3 parts by weight of stevioside and rebaudioside are mixed in purified water, and the sweetness is 200 times that of sugar per part by weight. After mixing and dissolving 0.01 parts by weight of the stevia mixture and 0.01 parts by weight of acesulfame potassium prepared as described above, the mixture was adjusted to pH 3.8 using an acidulant and then made 100 parts by volume. This aqueous solution was sterilized at 85 ° C. and then filled and cooled in a container to produce a collagen-containing beverage with improved taste.

  5 parts by weight of collagen peptide, 0.005 parts by weight of sucralose, and 1: 2.5 parts by weight of stevioside and rebaudioside are mixed in purified water, and the sweetness is 200 times that of sugar per part by weight. After mixing and dissolving 0.01 parts by weight of the stevia mixture and 0.01 parts by weight of acesulfame potassium prepared as described above, the mixture was adjusted to pH 3.8 using an acidulant and then made 100 parts by volume. This aqueous solution was sterilized at 85 ° C. and then filled and cooled in a container to produce a collagen-containing beverage with improved taste.

  5 parts by weight of collagen peptide, 0.005 parts by weight of sucralose, and 1: 1 part by weight of stevioside and rebaudioside are mixed with purified water so that the sweetness is 200 times that of sugar per part by weight. 0.01 parts by weight of the prepared stevia mixture, 0.01 parts by weight of acesulfame potassium, 0.5 parts by weight of peach flavor, and 0.5 parts by weight of the gelling stabilizer are mixed and dissolved, and then adjusted to pH 3.8 using a sour agent. After that, 100 parts by volume were obtained. This aqueous solution was sterilized at 85 ° C. and then filled and cooled in a container to produce a collagen-containing jelly with improved taste.

  5 parts by weight of collagen peptide, 0.005 parts by weight of sucralose, and 1: 1 part by weight of stevioside and rebaudioside are mixed with purified water so that the sweetness is 200 times that of sugar per part by weight. After mixing and dissolving 0.01 parts by weight of the prepared stevia mixture, 0.01 parts by weight of acesulfame potassium, 0.5 parts by weight of peach flavor, and 0.5 parts by weight of vitamin C, the volume was adjusted to pH 3.8 using an acidulant and then 100 volumes. The part. This aqueous solution was sterilized at 85 ° C. and then filled and cooled in a container to produce a collagen-containing beverage with improved taste.

  5 parts by weight of collagen peptide, 0.005 parts by weight of sucralose, and 1: 1 part by weight of stevioside and rebaudioside are mixed with purified water so that the sweetness is 200 times that of sugar per part by weight. 0.01 parts by weight of the prepared stevia mixture, 0.01 parts by weight of acesulfame potassium, 0.5 parts of peach flavoring stevioside and rebaudioside are mixed in a ratio of 1: 1 part by weight, and the sweetness of sugar per 1 part by weight is mixed. A stevia mixture adjusted to 200 times and 0.01 parts by weight of vitamin C and 5 parts by weight of vitamin C were mixed and dissolved, and then adjusted to pH 3.8 using a sour agent to make 100 parts by volume. This aqueous solution was sterilized at 85 ° C. and then filled and cooled in a container to produce a collagen-containing beverage with improved taste.

A collagen-containing beverage with improved taste was produced in the same manner except that collagen (average molecular weight 95,000) was used instead of the collagen peptide of Example 2.
This beverage was slightly precipitated and tended to increase in viscosity, but was sufficiently drinkable.

  10 parts by weight of collagen peptide, 0.005 part by weight of sucralose, 0.01 part by weight of stevia mixture and 0.01 part by weight of acesulfame potassium were mixed. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. Collagen-containing gummy candy that is boiled to the specified sugar content along with sugar, syrup, sweeteners, and other sugars, and then mixed with gelatin, fruit juice, acidulant and fragrance after cooling to improve the taste of 100 parts by weight. Manufactured.

  10 parts by weight of collagen peptide, 0.005 part by weight of sucralose, 0.01 part by weight of stevia mixture and 0.01 part by weight of acesulfame potassium were mixed. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. Collagen-containing gummy candies that have been added to sugar, syrup, sweeteners, and other sugars to a specified sugar content, cooled and then mixed with dissolved gelatin, fruit juice, peach flavor, and acidulant to improve taste by 100 parts by weight Manufactured.

  10 parts by weight of collagen peptide, 0.005 part by weight of sucralose and 0.01 part by weight of stevia mixture were mixed. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. Collagen-containing gummy candies that have been added to sugar, syrup, sweeteners, and other sugars to a specified sugar content, cooled and then mixed with dissolved gelatin, fruit juice, peach flavor, and acidulant to improve taste by 100 parts by weight Manufactured.

  10 parts by weight of collagen peptide, 0.005 part by weight of sucralose and 0.01 part by weight of stevia mixture were mixed. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. Collagen-containing gummy candy that is boiled to the specified sugar content along with sugar, syrup, sweeteners, and other sugars, and then mixed with gelatin, fruit juice, acidulant and fragrance after cooling to improve the taste of 100 parts by weight. Manufactured.

  10 parts by weight of collagen peptide, 0.005 part by weight of sucralose, 0.01 part by weight of stevia mixture and 0.01 part by weight of acesulfame potassium were mixed. The stevia mixture was prepared by mixing stevioside and rebaudioside at a ratio of 1: 0.3 parts by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. Collagen-containing gummy candy that is boiled to the specified sugar content along with sugar, syrup, sweeteners, and other sugars, and then mixed with gelatin, fruit juice, acidulant and fragrance after cooling to improve the taste of 100 parts by weight. Manufactured.

  10 parts by weight of collagen peptide, 0.005 part by weight of sucralose, 0.01 part by weight of stevia mixture and 0.01 part by weight of acesulfame potassium were mixed. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 2.5 parts by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. Collagen-containing gummy candy that is boiled to the specified sugar content along with sugar, syrup, sweeteners, and other sugars, and then mixed with gelatin, fruit juice, acidulant and fragrance after cooling to improve the taste of 100 parts by weight. Manufactured.

  10 parts by weight of collagen peptide, 0.005 part by weight of sucralose and 0.01 part by weight of stevia mixture were mixed. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. Boiled to the specified sugar content together with sugar, syrup, sweeteners, and other sugars, and after cooling, dissolved gelatin, peach flavor, 0.5 parts by weight of vitamin C, and acidulant are mixed to improve the taste of 100 parts by weight. A collagen-containing gummy candy was produced.

  10 parts by weight of collagen peptide, 0.005 part by weight of sucralose and 0.01 part by weight of stevia mixture were mixed. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. Collagen-containing gummy candy that is boiled to the specified sugar content together with sugar, syrup, sweetener and other sugars, mixed with gelatin, peach flavor and 5 parts by weight of vitamin C after cooling to improve the taste of 100 parts by weight. Manufactured.

  A collagen-containing gummy candy with improved taste was produced in the same manner except that collagen (average molecular weight 95,000) was used instead of the collagen peptide of Example 12. Although this gummy tended to have a hard texture, it was fully edible.

  After mixing and dissolving 5 parts by weight of collagen peptide in purified water, 0.005 part by weight of sucralose, 0.01 part by weight of stevia mixture, 0.01 part by weight of acesulfame potassium, saccharides, emulsifier, stabilizer and other necessary frozen dessert ingredients Purified water was further added to make 100 parts by weight. The stevia mixture was prepared by mixing stevioside and rebaudioside at a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. This aqueous solution was emulsified and homogenized, and then sterilized, cooled and frozen to produce a collagen-containing frozen dessert with improved taste.

  5 parts by weight of collagen peptide in purified water, 0.005 part by weight of sucralose, 0.01 part by weight of stevia mixture, 0.01 part by weight of acesulfame potassium, 0.5 part by weight of vanilla flavor, sugar, emulsifier, stabilizer, etc. After mixing and dissolving the frozen dessert raw material, purified water was further added to make 100 parts by weight. The stevia mixture was prepared by mixing stevioside and rebaudioside at a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. This aqueous solution was emulsified and homogenized, and then sterilized, cooled and frozen to produce a collagen-containing frozen dessert with improved taste.

  After mixing and dissolving 5 parts by weight of collagen peptide in purified water, 0.005 part by weight of sucralose, 0.01 part by weight of stevia mixture, 0.5 part by weight of vanilla flavor, sugar, emulsifier, stabilizer, and other necessary frozen dessert ingredients Purified water was further added to make 100 parts by weight. The stevia mixture used was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. This aqueous solution was emulsified and homogenized, and then sterilized, cooled and frozen to produce a collagen-containing frozen dessert with improved taste.

  5 parts by weight of collagen peptide, 0.005 parts by weight of sucralose, 0.01 parts by weight of stevia mixture, sugar, emulsifier, stabilizer, and other necessary frozen dessert ingredients are mixed and dissolved in purified water, and then purified water is further added to 100 parts by weight. The part. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. This aqueous solution was emulsified and homogenized, and then sterilized, cooled and frozen to produce a collagen-containing frozen dessert with improved taste.

  After mixing and dissolving 5 parts by weight of collagen peptide in purified water, 0.005 part by weight of sucralose, 0.01 part by weight of stevia mixture, 0.01 part by weight of acesulfame potassium, saccharides, emulsifier, stabilizer and other necessary frozen dessert ingredients Purified water was further added to make 100 parts by weight. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 0.3 parts by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. This aqueous solution was emulsified and homogenized, and then sterilized, cooled and frozen to produce a collagen-containing frozen dessert with improved taste.

  After mixing and dissolving 5 parts by weight of collagen peptide in purified water, 0.005 part by weight of sucralose, 0.01 part by weight of stevia mixture, 0.01 part by weight of acesulfame potassium, saccharides, emulsifier, stabilizer and other necessary frozen dessert ingredients Purified water was further added to make 100 parts by weight. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 2.5 parts by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. This aqueous solution was emulsified and homogenized, and then sterilized, cooled and frozen to produce a collagen-containing frozen dessert with improved taste.

  5 parts by weight collagen peptide in purified water, 0.005 parts by weight sucralose, 0.01 parts by weight stevia mixture, 0.01 parts by weight acesulfame potassium, 0.5 parts by weight vanilla flavor, 0.5 parts by weight vitamin C, sugars, After mixing and dissolving emulsifiers, stabilizers and other necessary frozen dessert ingredients, purified water was further added to make 100 parts by weight. The stevia mixture was prepared by mixing stevioside and rebaudioside at a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. This aqueous solution was emulsified and homogenized, and then sterilized, cooled and frozen to produce a collagen-containing frozen dessert with improved taste.

  5 parts by weight of collagen peptide in purified water, 0.005 parts by weight of sucralose, 0.01 parts by weight of stevia mixture, 0.01 parts by weight of acesulfame potassium, 0.5 parts by weight of vanilla flavor and 5.0 parts by weight of vitamin C, sugars, After mixing and dissolving emulsifiers, stabilizers and other necessary frozen dessert ingredients, purified water was further added to make 100 parts by weight. The stevia mixture was prepared by mixing stevioside and rebaudioside at a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. This aqueous solution was emulsified and homogenized, and then sterilized, cooled and frozen to produce a collagen-containing frozen dessert with improved taste.

  A collagen-containing frozen dessert with improved taste was produced in the same manner except that collagen (average molecular weight 95,000) was used instead of the collagen peptide of Example 21. This frozen dessert tended to increase in viscosity during production, but was sufficiently edible.

  Put 26 parts by weight of gum base into a kneader, stir and dissolve at 120 ° C., cool it to 50 ° C. and put it into a mixer, then 27 parts by weight of collagen, 0.005 parts by weight of sucralose, 0.01 parts by weight of stevia mixture, Collagen with improved taste by adding 0.01 parts by weight of acesulfame potassium, 39 parts by weight of xylitol, 0.5 parts by weight of citric acid, 6 parts by weight of reduced maltose starch syrup, and 1.475 parts by weight of a softening agent. A containing chewing gum was produced. In addition, the stevia mixture used what mixed stevioside and rebaudioside in the ratio of 1: 1 weight part beforehand.

  Put 26 parts by weight of gum base into a kneader, stir and dissolve at 120 ° C., cool it to 50 ° C. and put it into a mixer, then 27 parts by weight of collagen, 0.005 parts by weight of sucralose, 0.01 parts by weight of stevia mixture, Add acesulfame potassium 0.01 parts by weight, xylitol 37 parts by weight, citric acid 0.5 parts by weight, reduced maltose starch syrup 6 parts by weight, softener 1.475 parts by weight, and fragrance 2 parts by weight. A collagen-containing chewing gum with improved taste was produced. In addition, the stevia mixture used what mixed stevioside and rebaudioside in the ratio of 1: 1 weight part beforehand.

  Put 26 parts by weight of gum base into a kneader, stir and dissolve at 120 ° C., cool it to 50 ° C. and put it into a mixer, then 27 parts by weight of collagen, 0.005 parts by weight of sucralose, 0.01 parts by weight of stevia mixture, A collagen-containing chewing gum with improved taste is prepared by adding 37 parts by weight of xylitol, 0.5 parts by weight of citric acid, 6 parts by weight of reduced maltose starch syrup, 1.475 parts by weight of a softening agent and 2 parts by weight of a fragrance. Manufactured. In addition, the stevia mixture used what mixed stevioside and rebaudioside in the ratio of 1: 1 weight part beforehand.

  Put 26 parts by weight of gum base into a kneader, stir and dissolve at 120 ° C., cool it to 50 ° C. and put it into a mixer, then 27 parts by weight of collagen, 0.005 parts by weight of sucralose, 0.01 parts by weight of stevia mixture, A collagen-containing chewing gum with improved taste was prepared by adding 39.01 parts by weight of xylitol, 0.5 parts by weight of citric acid, 6 parts by weight of reduced maltose starch syrup, and 1.475 parts by weight of a softening agent. In addition, the stevia mixture used what mixed stevioside and rebaudioside in the ratio of 1: 1 weight part beforehand.

  Put 26 parts by weight of gum base into a kneader, stir and dissolve at 120 ° C., cool it to 50 ° C. and put it into a mixer, then 27 parts by weight of collagen, 0.005 parts by weight of sucralose, 0.01 parts by weight of stevia mixture, Collagen with improved taste by adding 0.01 parts by weight of acesulfame potassium, 39 parts by weight of xylitol, 0.5 parts by weight of citric acid, 6 parts by weight of reduced maltose starch syrup, and 1.475 parts by weight of a softening agent. A containing chewing gum was produced. In addition, the stevia mixture used what mixed stevioside and rebaudioside in the ratio of 1: 0.3 weight part previously.

  Put 26 parts by weight of gum base into a kneader, stir and dissolve at 120 ° C., cool it to 50 ° C. and put it into a mixer, then 27 parts by weight of collagen, 0.005 parts by weight of sucralose, 0.01 parts by weight of stevia mixture, Collagen with improved taste by adding 0.01 parts by weight of acesulfame potassium, 39 parts by weight of xylitol, 0.5 parts by weight of citric acid, 6 parts by weight of reduced maltose starch syrup, and 1.475 parts by weight of a softening agent. A containing chewing gum was produced. In addition, the stevia mixture used what mixed stevioside and rebaudioside in the ratio of 1: 2.5 weight part previously.

  Put 26 parts by weight of gum base into a kneader, stir and dissolve at 120 ° C., cool it to 50 ° C. and put it into a mixer, then 27 parts by weight of collagen, 0.005 parts by weight of sucralose, 0.01 parts by weight of stevia mixture, 0.01 parts by weight of acesulfame potassium, 36.5 parts by weight of xylitol, 0.5 parts by weight of citric acid, 6 parts by weight of reduced maltose starch syrup, 1.475 parts by weight of a softener, 2 parts by weight of fragrance, 0.5 parts by weight of vitamin C The resulting mixture was stirred well to produce a collagen-containing chewing gum with improved taste. In addition, the stevia mixture used what mixed stevioside and rebaudioside in the ratio of 1: 1 weight part beforehand.

  Put 26 parts by weight of gum base into a kneader, stir and dissolve at 120 ° C., cool it to 50 ° C. and put it into a mixer, then 27 parts by weight of collagen, 0.005 parts by weight of sucralose, 0.01 parts by weight of stevia mixture, 0.01 parts by weight of acesulfame potassium, 32 parts by weight of xylitol, 0.5 parts by weight of citric acid, 6 parts by weight of reduced maltose starch syrup, 1.475 parts by weight of softener, 2 parts by weight of fragrance, 5 parts by weight of vitamin C may be added. Stirring to produce a collagen-containing chewing gum with improved taste. In addition, the stevia mixture used what mixed stevioside and rebaudioside in the ratio of 1: 1 weight part beforehand.

  A collagen gum with improved taste was produced in the same manner except that collagen (average molecular weight 95,000) was used instead of the collagen peptide of Example 30. This gum was fully chewable.

  100 parts by weight of a mixed powder product obtained by granulating a powder containing 5 parts by weight of collagen peptide, 0.005 part by weight of sucralose, 0.01 part by weight of stevia mixture and 0.01 part by weight of acesulfame potassium to improve solubility. Collagen powder (powder for re-formation) with improved taste for the purpose of mixing and drinking commercially available beverages such as water, milk and juice was produced. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. By adding water to this collagen powder (re-forming powder) to make 100 parts by weight, a collagen-containing beverage with improved taste was obtained.

  Collagen with improved solubility by granulating powder containing 5 parts by weight of collagen peptide, 0.005 part by weight of sucralose, 0.01 part by weight of stevia mixture, 0.01 part by weight of acesulfame potassium and 0.5 part of vanilla flavor Collagen powder (reforming powder) with improved taste for the purpose of drinking by mixing commercially available beverages such as water, milk, and juice so as to be 100 parts by weight in the powder was produced. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. By adding water to this collagen powder (re-forming powder) to make 100 parts by weight, a collagen-containing beverage with improved taste was obtained.

  Collagen peptide with 5 parts by weight of collagen peptide, 0.005 part by weight of sucralose, 0.01 part by weight of stevia mixture and 0.5 parts of vanilla fragrance is granulated to be 100 parts by weight of collagen powder with improved solubility Collagen powder (reforming powder) with improved taste for mixing with water, milk, juice and other commercial beverages was produced. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. By adding water to this collagen powder (re-forming powder) to make 100 parts by weight, a collagen-containing beverage with improved taste was obtained.

  Water, milk, or juice so that the powder obtained by granulating a powder containing 5 parts by weight of collagen peptide, 0.005 parts by weight of sucralose, and 0.01 parts by weight of a stevia mixture is 100 parts by weight in collagen powder having improved solubility. Collagen powder (powder for remodeling) with improved taste for the purpose of drinking by mixing commercially available beverages such as was produced. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. By adding water to this collagen powder (re-forming powder) to make 100 parts by weight, a collagen-containing beverage with improved taste was obtained.

  100 parts by weight of collagen powder having improved solubility by granulating a powder containing 5 parts by weight of collagen peptide, 0.005 part by weight of sucralose, 0.01 part by weight of stevia mixture and 0.01 part by weight of acesulfame potassium Thus, collagen powder (reforming powder) with an improved taste for mixing and drinking commercial beverages such as water, milk and juice was produced. The stevia mixture was prepared by mixing stevioside and rebaudioside at a ratio of 1: 0.3 parts by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. By adding water to this collagen powder (re-forming powder) to make 100 parts by weight, a collagen-containing beverage with improved taste was obtained.

  100 parts by weight of collagen powder having improved solubility by granulating a powder containing 5 parts by weight of collagen peptide, 0.005 part by weight of sucralose, 0.01 part by weight of stevia mixture and 0.01 part by weight of acesulfame potassium Thus, collagen powder (reforming powder) with an improved taste for mixing and drinking commercial beverages such as water, milk and juice was produced. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 2.5 parts by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. By adding water to this collagen powder (re-forming powder) to make 100 parts by weight, a collagen-containing beverage with improved taste was obtained.

  Granulated powder containing 5 parts by weight of collagen peptide, 0.005 part by weight of sucralose, 0.01 part by weight of stevia mixture, 0.01 part by weight of acesulfame potassium, 0.5 part by weight of vanilla flavor, and 0.5 part by weight of vitamin C. Manufacturing collagen powder (reforming powder) with improved taste for the purpose of drinking by mixing commercially available beverages such as water, milk and juice to 100 parts by weight with improved collagen powder did. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. By adding water to this collagen powder (re-forming powder) to make 100 parts by weight, a collagen-containing beverage with improved taste was obtained.

  Granulate a powder containing 5 parts by weight of collagen peptide, 0.005 part by weight of sucralose, 0.01 part by weight of stevia mixture, 0.01 part by weight of acesulfame potassium, 0.5 part by weight of vanilla flavor, and 5 parts by weight of vitamin C. Collagen powder (reforming powder) with improved taste for the purpose of drinking by mixing commercially available beverages such as water, milk and juice so as to be 100 parts by weight with collagen powder with improved solubility was produced. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. By adding water to this collagen powder (re-forming powder) to make 100 parts by weight, a collagen-containing beverage with improved taste was obtained.

  A collagen powder (powder for remodeling) with improved taste was produced in the same manner except that collagen (average molecular weight 95,000) was used instead of the collagen peptide of Example 39. Although this collagen powder tended to increase in viscosity slightly, it was sufficiently edible. By adding water to this collagen powder (re-forming powder) to make 100 parts by weight, a collagen-containing beverage with improved taste was obtained.

  Collagen peptide 5 parts by weight, sucralose 0.005 part by weight, stevia mixture 0.01 part by weight, acesulfame potassium 0.01 part by weight, fats and oils such as shortening, butter, sugars such as sugar and syrup, flour, swelling agent, fragrance Was mixed so as to be 100 parts by weight, molded into a rod shape, and then baked and allowed to cool naturally in an oven to produce a collagen-containing biscuit having improved taste. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight.

  Collagen peptide 5 parts by weight, sucralose 0.005 part by weight, stevia mixture 0.01 part by weight, acesulfame potassium 0.01 part by weight, butter flavor, milk flavor to 0.5 part by weight, fats and oils such as shortening, butter, A collagen-containing biscuits with improved taste were produced by mixing sugar, syrup, and other sugars, wheat flour, and an expanding agent so as to be 100 parts by weight, forming into a rod shape, and baking and natural cooling in an oven. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight.

  Collagen peptide 5 parts by weight, sucralose 0.005 part by weight, stevia mixture 0.01 part by weight, butter flavor, milk flavor to 0.5 part by weight, fats and oils such as shortening, butter, sugar, sugar such as starch syrup, flour, A swelling agent was mixed so as to be 100 parts by weight, molded into a rod shape, then baked in an oven and allowed to cool naturally to produce a collagen-containing biscuit having improved taste. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight.

  Collagen peptide 5 parts by weight, sucralose 0.005 part by weight, stevia mixture 0.01 part by weight, fats and oils such as shortening, butter, sugars such as sugar, starch syrup, flour, swelling agent, and fragrance so as to be 100 parts by weight After mixing and forming into a rod shape, the collagen-containing biscuits having improved taste were produced by baking and natural cooling in an oven. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight.

  Collagen peptide 5 parts by weight, sucralose 0.005 part by weight, stevia mixture 0.01 part by weight, acesulfame potassium 0.01 part by weight, butter flavor, milk flavor to 0.5 part by weight, fats and oils such as shortening, butter, A collagen-containing biscuits with improved taste were produced by mixing sugar, syrup, and other sugars, wheat flour, and an expanding agent so as to be 100 parts by weight, forming into a rod shape, and baking and natural cooling in an oven. The stevia mixture was prepared by mixing stevioside and rebaudioside at a ratio of 1: 0.3 parts by weight and adjusting the sweetness to be 200 times that of sugar per part by weight.

  Collagen peptide 5 parts by weight, sucralose 0.005 part by weight, stevia mixture 0.01 part by weight, acesulfame potassium 0.01 part by weight, butter flavor, milk flavor to 0.5 part by weight, fats and oils such as shortening, butter, A collagen-containing biscuits with improved taste were produced by mixing sugar, syrup, and other sugars, wheat flour, and an expanding agent so as to be 100 parts by weight, forming into a rod shape, and baking and natural cooling in an oven. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 2.5 parts by weight and adjusting the sweetness to be 200 times that of sugar per part by weight.

  Collagen peptide 5 parts by weight, sucralose 0.005 part by weight, stevia mixture 0.01 part by weight, acesulfame potassium 0.01 part by weight, butter flavor, milk flavor 0.5 part by weight, vitamin C 0.5 part by weight shortening , Collagen with improved taste by mixing with fats and fats such as butter, sugars such as sugar and syrup, wheat flour, and expansion agent to form 100 parts by weight, then forming into a rod shape, baking in the oven and allowing to cool naturally A containing biscuit was produced. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight.

  Collagen peptide 5 parts, sucralose 0.005 part, stevia mixture 0.01 part, acesulfame potassium 0.01 part, butter flavor, milk flavor 0.5 part, vitamin C 5 part, shortening, butter Collagen-containing biscuits that have been mixed with 100 parts by weight of sugar such as oils and fats, sugar, syrup, etc., flour, and expansion agent, molded into a rod shape, then baked and allowed to cool naturally in an oven. Manufactured. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight.

  A collagen biscuit with improved taste was produced in the same manner except that collagen (average molecular weight 95,000) was used instead of the collagen peptide of Example 48. Although this biscuit was slightly toothed, it was fully edible.

  Collagen peptide 20 parts by weight, sucralose 0.005 part by weight, stevia mixture 0.01 part by weight, acesulfame potassium 0.01 part by weight were mixed. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. These are mixed with cacao mass or cocoa powder, whole milk powder or skim milk powder, cocoa butter, vegetable oil and fat, sugar, sweetener, and other saccharides. After finely divided with fine rolls, cocoa butter and vegetable oil and fat are added 45 After kneading at ˜70 ° C., an emulsifier and a fragrance were added to prepare a chocolate having a smooth texture of 100 parts by weight in total. This chocolate was temperature-controlled and then molded to produce a collagen-containing chocolate with improved taste.

  Collagen peptide 20 parts by weight, sucralose 0.005 part by weight, stevia mixture 0.01 part by weight, acesulfame potassium 0.01 part by weight were mixed. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. These are mixed with cacao mass or cocoa powder, whole milk powder or skim milk powder, cocoa butter, vegetable oil and fat, sugar, sweetener, and other saccharides. After finely divided with fine rolls, cocoa butter and vegetable oil and fat are added 45 After kneading at ˜70 ° C., an emulsifier and a strawberry flavor were added to prepare a chocolate having a smooth texture of 100 parts by weight. This chocolate was temperature-controlled and then molded to produce a collagen-containing chocolate with improved taste.

  Collagen peptide 20 parts by weight, sucralose 0.005 part by weight, stevia mixture 0.01 part by weight were mixed. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. These are mixed with cacao mass or cocoa powder, whole milk powder or skim milk powder, cocoa butter, vegetable oil, sugar, sweetener, and other saccharides. After finely divided with fine rolls, cocoa butter and vegetable oil are added. After kneading at ˜70 ° C., an emulsifier and a strawberry flavor were added to prepare a chocolate having a smooth texture of 100 parts by weight. This chocolate was temperature-controlled and then molded to produce a collagen-containing chocolate with improved taste.

  Collagen peptide 20 parts by weight, sucralose 0.005 part by weight, stevia mixture 0.01 part by weight were mixed. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. These are mixed with cacao mass or cocoa powder, whole milk powder or skim milk powder, cocoa butter, vegetable oil, sugar, sweetener, and other saccharides. After finely divided with fine rolls, cocoa butter and vegetable oil are added. After kneading at ˜70 ° C., an emulsifier and a fragrance were added to prepare a chocolate having a smooth texture of 100 parts by weight in total. This chocolate was temperature-controlled and then molded to produce a collagen-containing chocolate with improved taste.

  Collagen peptide 20 parts by weight, sucralose 0.005 part by weight, stevia mixture 0.01 part by weight, acesulfame potassium 0.01 part by weight were mixed. The stevia mixture was prepared by mixing stevioside and rebaudioside at a ratio of 1: 0.3 parts by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. These are mixed with cacao mass or cocoa powder, whole milk powder or skim milk powder, cocoa butter, vegetable oil and fat, sugar, sweetener, and other saccharides. After finely divided with fine rolls, cocoa butter and vegetable oil and fat are added 45 After kneading at ˜70 ° C., an emulsifier and a strawberry flavor were added to prepare a chocolate having a smooth texture of 100 parts by weight. This chocolate was temperature-controlled and then molded to produce a collagen-containing chocolate with improved taste.

  Collagen peptide 20 parts by weight, sucralose 0.005 part by weight, stevia mixture 0.01 part by weight, acesulfame potassium 0.01 part by weight were mixed. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 2.5 parts by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. These are mixed with cacao mass or cocoa powder, whole milk powder or skim milk powder, cocoa butter, vegetable oil and fat, sugar, sweetener, and other saccharides. After finely divided with fine rolls, cocoa butter and vegetable oil and fat are added 45 After kneading at ˜70 ° C., an emulsifier and a fragrance were added to prepare a chocolate having a smooth texture of 100 parts by weight in total. This chocolate was temperature-controlled and then molded to produce a collagen-containing chocolate with improved taste.

  Collagen peptide 20 parts by weight, sucralose 0.005 part by weight, stevia mixture 0.01 part by weight, acesulfame potassium 0.01 part by weight were mixed. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 2.5 parts by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. These are mixed with cacao mass or cocoa powder, whole milk powder or skim milk powder, cocoa butter, vegetable oil and fat, sugar, sweetener, and other saccharides. After finely divided with fine rolls, cocoa butter and vegetable oil and fat are added 45 After kneading at ˜70 ° C., 0.5 parts by weight of vitamin C, emulsifier and strawberry flavor were added to prepare a chocolate having a smooth texture of 100 parts by weight in total. This chocolate was temperature-controlled and then molded to produce a collagen-containing chocolate with improved taste.

  Collagen peptide 20 parts by weight, sucralose 0.005 part by weight, stevia mixture 0.01 part by weight, acesulfame potassium 0.01 part by weight were mixed. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. These are mixed with cacao mass or cocoa powder, whole milk powder or skim milk powder, cocoa butter, vegetable oil and fat, sugar, sweetener, and other saccharides. After finely divided with fine rolls, cocoa butter and vegetable oil and fat are added 45 After kneading at ˜70 ° C., 5 parts by weight of vitamin C, emulsifier and strawberry flavor were added to prepare a chocolate having a smooth texture of 100 parts by weight in total. This chocolate was temperature-controlled and then molded to produce a collagen-containing chocolate with improved taste.

  A collagen-containing chocolate with improved taste was produced in the same manner except that collagen (average molecular weight 95,000) was used instead of the collagen peptide of Example 57. Although this chocolate had a slightly sticky texture, it was sufficiently edible.

It is the graph which showed the mode of taste expression of collagen and each sweetener over time.

Claims (13)

  Collagen-containing food / beverage products with improved taste by containing sucralose and stevia extract.   The collagen-containing food or drink according to claim 1, wherein the content of sucralose is 0.0001 to 0.06 wt% and the content of stevia extract is 0.0002 to 0.07 wt%.   The collagen-containing food or drink according to claim 1 or 2, further comprising acesulfame potassium.   The collagen-containing food or drink according to claim 3, wherein the content of acesulfame potassium is 0.0002 to 0.08% by weight.   The collagen-containing food or drink according to any one of claims 1 to 4, further comprising 0.01 to 1.0% by weight of a fragrance.   The collagen-containing food or drink according to any one of claims 1 to 5, wherein a weight ratio of stevioside to rebaudioside of the stevia extract is 1: 0.5 to 2.   Collagen content food-drinks as described in any one of Claims 1 thru | or 6 whose collagen content is 2 to 40 weight%.   The collagen-containing food or drink according to any one of claims 1 to 7, further comprising 0.1 to 20% by weight of vitamin C.   The collagen-containing food or drink according to any one of claims 1 to 7, further comprising 0.4 to 10% by weight of vitamin C.   The collagen-containing food or drink according to any one of claims 1 to 9, wherein the collagen is a collagen peptide.   The collagen-containing food or drink according to any one of claims 1 to 10, wherein the collagen-containing food or drink is a beverage.   The collagen-containing food or drink according to claim 1, which is a reconstituted food that becomes the collagen-containing beverage according to claim 11 by adding 1 to 1000 times the amount of liquid.   The collagen-containing food or drink according to claim 12, wherein the liquid is water.