JP2006246861A - Functional ice cream and yoghurt - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide functional ice cream and yoghurt having antioxidative effect through ingestion, activating supporting tissue, promoting moisture retaining power of the skin and metabolism, and effective for prevention of diseases such as menopausal disorders. <P>SOLUTION: The functional ice cream and yoghurt is obtained by using specific milk containing ≥0.25μg/ml of β-carotene, ≥0.75μg/ml of vitamin E, and ≥0.2mg/ml of conjugate linoleic acid, and further contains 3-50 wt% of collagen. As a result of this, the ice cream and yoghurt activate supporting tissue such as skin, bone and gristle, have moisture retaining effect, and promote metabolism. Furthermore, nutrient components such as isoflavone, vitamin, essential minerals, L-carnitine, DHA, EPA and α-linolenic acid can be included in the functional ice cream and yoghurt. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a functional ice cream and yogurt characterized by using milk containing β-carotene, vitamin E, and conjugated linoleic acid (CLA) as a raw material, and containing collagen. In particular, the present invention relates to functional ice creams and yogurt that can contain nutritional components such as isoflavones, vitamins, essential minerals, L-carnitine, DHA, EPA, and α-linolenic acid.

Ice cream and yogurt containing collagen have been developed. (See Patent Document 1)
JP 2004-357557 A

  Patent Document 1 describes a bilberry-containing food good for recovery from eye strain and skin activation. The bilberry-containing food of this publication is a bilberry stock solution containing anthocyanins extracted from bilberry fruits and collagen and other protein nutritional components added. The bilberry undiluted solution is obtained by stirring and dissolving bilberry extract powder extracted and standardized from bilberry fruit in high-temperature water and containing 10,000 mg or more of bilberry extract per 100 ml. Collagen is soluble collagen, and other protein nutritional components are selected from chondroitin, elastin, and amino acids.

  The bilberry-containing food described in this publication has a disadvantage that it is not preferred by users who do not like this flavor because the contained bilberry has a unique flavor. Furthermore, this bilberry-containing food is effective in relieving eye strain, etc., but in foods with added collagen, the skin support tissue is further activated to improve the moisturizing power and to maintain skin health. Effective food is craved.

  The present invention has been developed for the purpose of solving the above drawbacks. An important object of the present invention is that the flavor of conventional yogurt and ice cream is widely accepted by everyone from children to the elderly, and as a delicious taste, collagen is effectively acted on, activating the skin supporting tissue and moisturizing power It is another object of the present invention to provide functional ice creams and yogurt that are effective for maintaining skin health.

Another important object of the present invention is to use a milk containing a large amount of β-carotene, vitamin E and conjugated linoleic acid in addition to containing collagen, thereby efficiently incorporating a large amount of collagen into the body. It is to provide functional ice creams and yogurt that can be used.
Furthermore, another important object of the present invention is to provide functional ice creams and yogurts that can be easily ingested as compared to tablets and powders and can be easily ingested by users of a wide range of ages.
Furthermore, another important object of the present invention is the addition of nutritional components such as isoflavones, vitamins, essential minerals, L-carnitine, DHA, EPA, α-linolenic acid, which makes them effective. It is to provide functional ice creams and yogurt that can be supplemented.

  The functional ice creams and yogurt of the present invention have the following configurations in order to achieve the above-mentioned object. The functional ice cream and yogurt of the present invention contain 3 to 50% by weight of collagen, in addition, the content of β-carotene is 0.25 μg / ml, and the content of vitamin E is 0.75 μg / ml. As mentioned above, it manufactures using the specific milk whose content of conjugated linoleic acid is 0.2 mg / ml or more. When ingested, these ice creams and yogurt synergize collagen, β-carotene, vitamin E, and conjugated linoleic acid to activate the supporting tissues such as skin, bone, and cartilage and have a moisturizing effect. , Can promote metabolism.

  Moreover, the functional ice creams and yogurt of the present invention can contain isoflavones, vitamins, essential minerals, DHA, EPA, and α-linolenic acid. Furthermore, the functional ice cream and yogurt of the present invention may contain 10 to 1000 mg of L-carnitine.

  Isoflavones have the function of female hormones and are said to be effective in preventing osteoporosis associated with postmenopausal female hormone reduction. Isoflavones are also useful for arteriosclerosis and are functional materials that contribute to the prevention of climacteric disorders that are likely to occur with aging.

  Vitamins and essential minerals are our essential nutrients, but in modern society, the use of eating out, fast food and processed foods is increasing, and intake of vitamins and minerals is insufficient. Furthermore, L-carnitine, a kind of amino acid, is known to be essential for fat metabolism. Therefore, taking L-carnitine has been attracting attention because of its fat burning effect. Furthermore, DHA, EPA, and α-linolenic acid are effective in preventing lifestyle-related diseases such as arteriosclerosis, hyperlipidemia, and dementia, and are useful for immune activation against allergies such as atopic dermatitis. It is attracting attention.

  The functional ice creams and yogurt of the present invention can be added with any one or more of fruits, vegetables, vanilla, chocolate, tea, coffee, tea, matcha tea, etc., and can add taste and aroma. .

  The functional ice creams and yogurts of the present invention contain β-carotene in addition to collagen, and thus have an anti-oxidant effect, and are very effective in maintaining the health of skin and mucous membranes in synergy with collagen. is there. Furthermore, since it contains vitamin E, it has an effect of helping to maintain cell health by an antioxidant action. In addition, since conjugated linoleic acid suppresses cancer cell growth, burns fat, and reduces allergic reactions, collagen is added in addition to this conjugated linoleic acid. The synergistic action can more effectively suppress the growth of cancer cells.

  So far, ice creams and yogurts using raw milk containing a specific amount of β-carotene, vitamin E and conjugated linoleic acid in addition to collagen have not been developed. Collagen has been attracting attention in recent years because it has an effect of promoting metabolism and improving moisture retention. However, conventional products containing a large amount of collagen have many drawbacks such as tablets and powders, strong resistance to ingestion, and difficulty in ingestion due to difficulty in drinking. In particular, it was difficult for a wide range of age groups, from children to the elderly, to find something that could be easily consumed.

  Since the ice cream and yogurt of the present invention are produced using raw milk containing a specific amount of β-carotene, vitamin E and conjugated linoleic acid in addition to collagen, a large amount of collagen is added to β-carotene and vitamin E. And conjugated linoleic acid can be taken into the body, activating supporting tissues such as skin, bone and cartilage, further improving the skin's moisturizing power and promoting metabolism. In addition, since the cells are protected by the antioxidant action of β-carotene and vitamin E, the effect of collagen is synergistic.

  In addition, since the functional ice creams and yogurt according to claim 4 of the present invention contain isoflavones, they are effective in preventing bone diseases such as osteoporosis and menopause.

  Since the functional ice creams and yogurts according to claims 5 and 6 of the present invention contain vitamins and minerals, they can ingest vitamins and essential minerals at the same time, and supplement these nutrients in a well-balanced manner. it can. Since the functional ice creams and yogurt according to claim 7 contain L-carnitine, they have an effect of burning fat.

  Moreover, since the functional ice cream and yogurt according to claim 7 contain DHA, EPA, and α-linolenic acid, they are effective in preventing lifestyle-related diseases such as arteriosclerosis, hyperlipidemia, and dementia. In addition, it is effective for immune activation against allergies such as atopic dermatitis.

  Furthermore, since the functional ice cream and yogurt according to claim 8 of the present invention have added flavor and aroma such as fruits, vegetables, vanilla, chocolate, tea, coffee, tea, matcha, etc. It is easily accepted by a wide range of ages and can be enjoyed with a sense of dessert.

  Furthermore, the ice cream and yogurt of the present invention can be cooled and eaten refreshingly. Moreover, it can be eaten more deliciously with the addition of flavors and aromas such as fruits, vegetables, vanilla, chocolate, tea, coffee, tea, and matcha tea.

  Examples of functional ice creams and yogurts of the present invention will be described in detail below. However, the following examples illustrate functional ice creams and yogurts for embodying the technical idea of the present invention, and the present invention includes functional ice creams and yogurts as follows. Not specified.

  The raw milk used in the present invention has a β-carotene content of 0.25 μg / ml or more, a vitamin E content of 0.75 μg / ml or more, and a conjugated linoleic acid content of 0.2 mg / ml. ml or more. This raw milk can be obtained by collecting from a dairy cow raised by grazing. The raw milk in one product can be contained at 1 to 50% of the total amount.

  As the collagen raw material used in the present invention, collagen extracted from livestock such as pigs and chickens, fish and the like can be used. Fish-derived collagen can be found in fish, skin, bone, Collagen extracted from scales can be used. Further, extracted collagen can be enzymatically decomposed or hydrolyzed with acid or alkali to form a collagen peptide, or heat-denatured gelatin can be used. Accordingly, in this specification, collagen is used in a broad sense including collagen peptides and gelatin obtained by hydrolyzing collagen. As these collagens, those commercially available from various companies can be used.

  The functional ice cream and yoghurt of the present invention are manufactured on the assumption that they are ingested once a day. The content of collagen in one product is 3 to 50% of the total amount, Preferably it is 4.5 to 20%. The content rate of collagen can be set to an optimum value in consideration of the amount of collagen taken into the body by one intake. Therefore, the content rate of collagen is variously changed according to the weight of one piece of functional ice cream and yogurt. The functional ice cream and yogurt have a weight of 30 to 500 g, preferably 50 to 200 g. The reason why the weight of one serving is within this range is that it is possible to complete the meal with a single intake.

  The estimated daily intake of collagen is said to be about 5 g. Therefore, when the weight of one of functional ice creams and yogurt is 100 g, the collagen content can be taken as 5% and the amount of collagen that can be used as a guide for the day can be ingested. Further, when the weight of one piece is 80 g, the collagen content is 6% or more, and when the weight of one piece is 150 g, the collagen content is 3% or more, which is a standard for the day. The amount of collagen can be ingested.

  The functional ice creams and yogurt of the present invention, for example, can take 1 mg to 100 mg of isoflavone into the body with a single intake when the weight of one piece is 100 g.

  Examples of vitamins added to the functional ice creams and yogurt of the present invention include vitamin C, vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, and folic acid. And various vitamins such as pantothenic acid.

  Examples of essential minerals added to the functional ice creams and yogurt of the present invention include, for example, iron, zinc, sodium, calcium, phosphorus, magnesium, potassium, copper, iodine, manganese, selenium, chromium, molybdenum, selenium, and lithium. And various essential minerals such as vanadium.

  The functional ice creams and yogurts of the present invention can take 10 to 1000 mg of L-carnitine into the body with a single intake when the weight of one piece is 100 g, for example.

  Examples of the 3ω fatty acid contained in the functional ice cream and yogurt of the present invention include α-linolenic acid, DHA, and EPA, and can be contained in the food by 0.001% by weight or more. The content of 3ω fatty acid is preferably 1% by weight or less.

  Furthermore, functional ice creams and yogurts can be made fruit flavor and vegetable flavor by adding fruit paste, fruit juice and vegetables. The fruit paste can be obtained by grinding fruit fruits into a paste. Peach, strawberry, melon, banana, orange, cherry, grape, loquat, plum, prune, apricot, fig, chestnut, kiwi, lotus cup, etc. can be used for this fruit. The fruit juice can be obtained by squeezing the fruit. For this fruit, fruits such as peach, strawberry, melon, watermelon, grape and apple, and citrus fruits such as orange, mandarin orange, lemon, yuzu and sudachi can be used.

  Furthermore, a plurality of types of fruit pastes and fruit juices can be blended and added to the functional ice creams and yogurt. As the vegetables, carrots, spinach, sweet potatoes, pumpkins, perilla, tomatoes, corn, burdock, rhubarb, sesame, etc. can be used. Furthermore, a small amount of alcohols such as fruit juices such as plum wine and sachidachi, wine, brandy, and calpis can be added to the functional ice creams and yogurt. Furthermore, functional ice creams and yogurt can also add flavors, such as vanilla, chocolate, cocoa, coffee, tea, and matcha.

  As mentioned above, functional ice creams and yogurts made by adding additives such as fruits, vegetables, vanilla, chocolate, etc. to add unique taste and fragrance can be easily eaten by eliminating the smell of collagen There is. It is easily accepted by a wide range of ages, from children to the elderly, and can be easily tasted as a dessert.

  The functional ice cream and yogurt of the present invention are mixed with raw materials, poured into a container such as a cup or a cone, and frozen with stirring to become ice cream, and refrigerated without stirring to yogurt. . The functional ice creams and yogurt of the present invention can be made into ice cream, ice milk, lacto ice, frozen yogurt, gelato, fermented milk, lactic acid bacteria beverage and the like.

  The functional ice creams and yogurts of the present invention include, for example, gelatin and raw milk, eggs, vanilla essence, thickening polysaccharides, emulsifiers, vegetable fats, rapeseed oil, coconut oil, palm oil, stabilizers, fragrances, sugar, syrup Add the required amount to a container formed into a cup shape with plastic or the like, or edible container such as corn, and freeze.

As functional ice creams and yogurts, vanilla ice cream is manufactured by the manufacturing process shown below.
(1) Heat 200g of raw milk, add 8g of skim milk powder and dissolve completely.
For raw milk, one having a β-carotene content of 0.3 μg / ml, a vitamin E content of 1 μg / ml, and a conjugated linoleic acid content of 0.3 mg / ml is used.
(2) Add 15 g of collagen to (1) and dissolve completely.
(3) To (2), 150 mg of isoflavone, 150 mg of calcium, 105 mg of vitamin C and 12 mg of iron are added and completely dissolved.
(4) Add 45 g of granulated sugar to 30 g of cream and mix well, add (3), add a few drops of vanilla essence and mix well.
(5) Put (4) in a sterilizer and sterilize at high temperature.
(6) Cool in a freezer and place for 3 hours.
(7) After freezing and stirring, when solidified, fill into a cup shaped container with plastic or the like and freeze.

  The weight of the ice cream manufactured in the process of Example 1 is about 300 g. Here, if one food is 100 g, the content of collagen contained in the food in 100 g is 5 g, the content of β-carotene is 20 μg, the content of vitamin E is 66 μg, and the content of conjugated linoleic acid is 20 μg. About 50 mg of isoflavones, about 4 mg of iron, about 50 mg of calcium, and about 35 mg of vitamin C, these ingredients can be consumed by completing one food. Moreover, this food was an ice cream having a vanilla flavor, and it was refreshing and tasty.

As functional ice creams and yogurts, chocolate-flavored ice cream is produced by the production process shown below.
(1) Heat 200g of raw milk, add 8g of skim milk powder and dissolve completely.
For raw milk, one having a β-carotene content of 0.3 μg / ml, a vitamin E content of 1 μg / ml, and a conjugated linoleic acid content of 0.3 mg / ml is used.
(2) Add 15 g of collagen to (1) and dissolve completely.
(3) To (2), 150 mg of isoflavone, 150 mg of calcium, 105 mg of vitamin C and 12 mg of iron are added and completely dissolved.
(4) To 30 g of cream, add 40 g of granulated sugar and mix well, add (3), add 15 g of cocoa and mix well.
(5) Put (4) in a sterilizer and sterilize at high temperature.
(6) Cool in a freezer and place for 3 hours.
(7) Frozen and stir, and when solidified, fill with a cone in a container shaped like a torch.

  The weight of the ice cream manufactured in the above process of Example 2 is about 300 g. Here, if one food is 100 g, the content of collagen contained in the food in 100 g is 5 g, the content of β-carotene is 20 μg, the content of vitamin E is 66 μg, and the content of conjugated linoleic acid is 20 μg. About 50 mg of isoflavones, about 4 mg of iron, about 50 mg of calcium, and about 35 mg of vitamin C, these ingredients can be consumed by completing one food. In addition, this food was an ice cream having a chocolate flavor and was refreshing and tasty.

As functional ice creams and yogurts, vanilla ice cream is manufactured by the manufacturing process shown below.
(1) Heat 200g of raw milk, add 8g of skim milk powder and dissolve completely.
For raw milk, one having a β-carotene content of 0.3 μg / ml, a vitamin E content of 1 μg / ml, and a conjugated linoleic acid content of 0.3 mg / ml is used.
(2) Add 30 g of collagen to (1) and dissolve completely.
(3) To (2), 150 mg of isoflavone, 150 mg of calcium, 105 mg of vitamin C and 12 mg of iron are added and completely dissolved.
(4) Add 45 g of granulated sugar to 30 g of cream and mix well, add (3), add a few drops of vanilla essence and mix well.
(5) Put (4) in a sterilizer and sterilize at high temperature.
(6) Cool in a freezer and place for 3 hours.
(7) After freezing and stirring, when solidified, fill into a cup shaped container with plastic or the like and freeze.

  The weight of the ice cream manufactured in the above process of Example 3 is about 300 g. Here, if one food is 100 g, the content of collagen in the food in 100 g is 10 g, the content of β-carotene is 20 μg, the content of vitamin E is 66 μg, and the content of conjugated linoleic acid is 20 μg. About 50 mg of isoflavones, about 4 mg of iron, about 50 mg of calcium, and about 35 mg of vitamin C, these ingredients can be consumed by completing one food. Moreover, this food was an ice cream having a vanilla flavor, and it was refreshing and tasty.

As functional ice creams and yogurts, grape-flavored yogurts are manufactured in the manufacturing process shown below.
(1) Heat 230 g of raw milk, add 12 g of skim milk powder and 9 g of granulated sugar, dissolve completely, and pasteurize at high temperature.
For raw milk, one having a β-carotene content of 0.3 μg / ml, a vitamin E content of 1 μg / ml, and a conjugated linoleic acid content of 0.3 mg / ml is used.
(2) Fermenting (1) with lactic acid bacteria.
(3) To 30 g of water, 15 g of collagen, 150 mg of isoflavone, 150 mg of calcium, 105 mg of vitamin C, 12 mg of iron, and 300 mg of L-carnitine are added and completely dissolved.
(4) Add (3) and 9g of grape pulp to (2), mix and sterilize at high temperature.
(5) After cooling, fill the plastic container and refrigerate.

  The weight of the yogurt manufactured in the process of Example 4 above is about 300 g. Here, if one food is 100 g, the content of collagen contained in the food in 100 g is 5 g, the content of β-carotene is 23 μg, the content of vitamin E is 76 μg, and the content of conjugated linoleic acid is 23 g. About 50 mg of isoflavone, about 4 mg of iron, about 50 mg of calcium, about 35 mg of vitamin C, and about 100 mg of L-carnitine, these ingredients can be consumed by completing one food. In addition, this food was yogurt with a grape flavor and was refreshing and tasty.

As functional ice creams and yogurts, grape-flavored yogurts are manufactured in the manufacturing process shown below.
(1) Heat 230 g of raw milk, add 12 g of skim milk powder and 9 g of granulated sugar, dissolve completely, and pasteurize at high temperature.
For raw milk, one having a β-carotene content of 0.3 μg / ml, a vitamin E content of 1 μg / ml, and a conjugated linoleic acid content of 0.3 mg / ml is used.
(2) Fermenting (1) with lactic acid bacteria.
(3) To 30 g of water, add 30 g of collagen, 150 mg of isoflavone, 150 mg of calcium, 105 mg of vitamin C, 12 mg of iron, and 300 mg of L-carnitine and dissolve completely.
(4) Add (3) and 9g of grape pulp to (2), mix and sterilize at high temperature.
(5) After cooling, fill the plastic container and refrigerate.

The weight of the yogurt manufactured in the process of Example 5 is about 300 g. Here, assuming that one food is 100 g, the content of collagen contained in 100 g of food is 10 g, the content of β-carotene is 23 μg, the content of vitamin E is 76 μg, and the content of conjugated linoleic acid is 23 μg. About 50 mg of isoflavone, about 4 mg of iron, about 50 mg of calcium, about 35 mg of vitamin C, and about 100 mg of L-carnitine, these ingredients can be consumed by completing one food. In addition, this food was yogurt with a grape flavor and was refreshing and tasty.

Claims (8)

  The raw milk has a β-carotene content of 0.25 μg / ml or more, a vitamin E content of 0.75 μg / ml or more, and a conjugated linoleic acid content of 0.2 mg / ml or more. Furthermore, the functionality is characterized in that the collagen content is 3 to 50%, and the collagen contained therein activates support tissues such as skin, bone, and cartilage and has a moisturizing effect to promote metabolism. Ice cream and yogurt.   The functional ice cream and yogurt according to claim 1, wherein the collagen content is 4.5 to 20%.   The functional ice cream and yogurt according to claim 1 or 2, characterized by containing isoflavones.   The functional ice cream and yogurt according to any one of claims 1 to 3, characterized by containing vitamins.   The functional ice cream and yogurt according to claim 1, wherein the functional ice cream and yogurt contain essential minerals.   The functional ice cream and yogurt according to any one of claims 1 to 4, characterized by containing 10 to 1000 mg of L-carnitine.   The functional ice cream and yogurt according to any one of claims 1 to 6, comprising one or more of DHA, EPA and α-linolenic acid which are ω3 fatty acids. The fruit and vegetables, vanilla, chocolate, tea, coffee, tea, matcha, etc., any one or more are blended to add flavor and aroma. Functional ice cream and yogurt.