JP2007167079A - Collagen-including acidic food and drink - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a collagen-including acidic food and drink in which collagen can stably be included in dairy product-free acidic food and drink. <P>SOLUTION: Soybean polysaccharide is included in an acidic food and drink containing collagen, thereby the collagen can stably be contained in a dairy product-free acidic food and drink. In other words, the collagen-including acidic food and drink is a dairy product-free acidic food and drink and includes collagen and soybean polysaccharide. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to an acidic food or drink that does not contain a milk raw material containing collagen.

  Collagen is a natural protein that is useful for enhancing nutrition of foods and drinks as a protein source, and many studies have reported that intake of collagen has physiological effects such as relieving arthritis symptoms and promoting bone formation. It is a food material that has been attracting attention. As a technique for adding collagen to various foods and drinks, for example, a beverage having a viscosity containing collagen, xanthan gum and a cation (Patent Document 1), a collagen reaction component having reactivity with collagen, and acidic milk By adding pectin to a collagen-added food / beverage product (Patent Document 2) in which a low-molecular-weight collagen peptide obtained by reducing the molecular weight of collagen is added to a food / beverage product that does not contain ingredients, a liquid containing plant polyphenols and collagen In addition, a liquid composition (Patent Document 3) in which generation of a cloudy substance and / or a precipitated substance by plant polyphenol and collagen is suppressed is known.

  On the other hand, soybean polysaccharide is a material known as a stabilizer for sour milk beverages, for example, acidic protein foods containing water-soluble soybean polysaccharide as a dispersant (Patent Document 4), proteins such as pigments and collagen, or the like A protein-containing acidic food containing at least one selected from the group consisting of pectin, soybean dietary fiber, polymeric polysaccharide and sodium carboxymethylcellulose, which is an acidic food containing a degradation product (patent document 5), acidic milk beverage As a base, there is a stable acidic milk beverage (Patent Document 6) containing a low molecular collagen peptide and a stabilizer such as a water-soluble soybean polysaccharide.

  However, transparent acidic foods and drinks that do not use milk ingredients have not been studied, or soy dietary fiber is used as a pigment stabilizer. There is no description that polysaccharides can stabilize collagen peptides.

Japanese Patent No. 3761807 Japanese Patent No. 3574612 Japanese Patent No. 3416102 Japanese Patent No. 2834345 JP 2001-218567 A JP 2001-314152 A

  An object of this invention is to make collagen contain stably in the acidic food-drinks which do not contain a milk raw material.

  The inventors of the present invention have found that collagen can be stably contained in acidic foods and drinks that do not contain milk raw materials by including soy polysaccharides in acidic foods and drinks containing collagen. That is, this invention relates to the acidic food-drinks which do not contain the milk raw material characterized by including collagen and soybean polysaccharide.

  According to the present invention, an acidic food or drink that does not contain milk raw materials can be made to contain collagen stably.

  The acidic food and drink referred to in the present invention is not particularly limited as long as it is an acidic food or drink that does not contain a milk raw material having a pH of about 2 to 5, but a soft drink, a fruit juice drink, a fruitless drink, a fruit drink, a drink jelly, a carbonated drink, Various beverages such as alcoholic beverages including liqueurs, spirits and fruit liquor; desserts such as jelly; frozen desserts such as ice confectionery and ice candy; sauces such as fruit flavor sauce; jams such as strawberry jam and marmalade; Examples include confectionery such as hard candy and jelly beans;

  Collagen is a high molecular weight protein with a molecular weight of about 300,000, which is present in a large amount in human and animal skin, bone, cartilage, tendon, blood vessel wall, etc. is there. Collagen is, for example, lime pickled beef bone and cowhide, washed with water and adjusted to pH 6-8, then extracted with hot water at 50-100 ° C, or pickled pig skin and washed with water, then pH 4 It adjusts to -5 and is manufactured by hot-water extraction at 50-100 degreeC. Moreover, gelatin is obtained when the said extract is refine | purified.

  In the present invention, a collagen peptide obtained by hydrolyzing collagen may be used. The collagen peptide may be produced by hydrolyzing gelatin instead of collagen. As a hydrolysis method and treatment conditions, a normal production technique of hydrolyzed collagen can be applied. As the hydrolysis method, for example, a method using a proteolytic enzyme such as papain, a method of chemically treating with acid or alkali, a method of heating and the like can be applied. As the degree of hydrolysis, it is desirable to decompose to an extent that it is not degraded to amino acids (molecular weight of about 100). In general, the smaller the average molecular weight of a collagen peptide, the higher the absorbability in the body. However, on the other hand, there is a possibility that a bitterness and a bitterness peculiar to the peptide occur and the flavor is impaired. For this reason, it is preferable that the average molecular weight of a collagen peptide is 2000-10000, and 2000-8000 are especially preferable. In the present invention, the collagen may contain a small amount of amino acid components as long as the object of the present invention is not impaired.

  Although the compounding quantity of the collagen with respect to the acidic food / beverage products of this invention can be suitably adjusted with the objective and function which are going to provide to food / beverage products, 0.05-10 mass% normally with respect to the said food / beverage products, Preferably Can contain 0.2-5.0 mass% collagen.

The soybean polysaccharide used in the present invention may be one containing one or more of rhamnose, galactose, arabinose, xylose, glucose, uronic acid derived from soybean, but a soybean derived from cotyledons It is preferred to use. The soy polysaccharide of the present invention can be used with any molecular weight, but is preferably a polymer, and has an average molecular weight of several thousand to several million, specifically 5,000 to 1,000,000. Preferably there is. The average molecular weight of the soybean polysaccharide is a value determined by an intrinsic viscosity method using a standard pullulan (Showa Denko KK) as a standard substance and measuring the viscosity in a 0.1M NaNO ₃ solution. Such soybean polysaccharides are commercially available, and examples thereof include SM-700, SM-900, and SM-1200 manufactured by San-Ei Gen FFI Co., Ltd.

  As a compounding quantity of the soybean polysaccharide with respect to the acidic food / beverage products of this invention, 0.05-1 mass% with respect to food / beverage products, Preferably 0.1-0.5 mass% can be mentioned.

  In addition, in the acidic food and drink of the present invention, citric acid, sodium citrate, potassium citrate, succinic acid, sodium succinate, lactic acid, sodium lactate, calcium lactate, hydrochloric acid, sodium chloride, Organic acids such as sodium ascorbate, sodium erythorbate, gluconic acid, sodium gluconate, potassium gluconate, calcium gluconate, phytic acid and / or its salts; xanthan gum, guar gum, locust bean gum, carrageenan, pectin, pullulan, cassia gum , Deacylated gellan gum, native gellan gum, tamarind seed gum, psyllium seed gum, gelatin, tragacanth gum, karaya gum, gum arabic, macrohomopsis gum, agar, lambzan gum, alginic acids (A Formic acid, alginates), curdlan, gati gum, microcrystalline cellulose, fermented cellulose, cellulose derivatives such as microfibrous cellulose, thickening polysaccharides and gelling agents such as modified starch, modified starch; sucrose, fructose, glucose Sugars such as sorbitol, erythritol, xylitol, mannitol; sucralose, aspartame, stevia, acesulfame potassium, thaumatin, saccharin High-intensity sweeteners such as minerals, vitamins, fragrances, pigments and other additives can be added.

  The acidic food / beverage product of this invention should just contain collagen and soybean polysaccharide, and the addition method can take a conventionally well-known method. For example, a stabilizer containing soybean polysaccharide or the like may be previously dissolved in water and then combined with other raw materials, or may be mixed with powder. Specifically, the stabilizer containing soybean polysaccharide is added to hot water or water in the form of powder or liquid, and after stirring and dissolving, a fruit juice component, sugar solution, pigment, fragrance, etc. are added and sterilized. Thereafter, it can be produced by filling a sealed container such as a can, a bottle, a plastic bottle, a paper pack, a laminate pack, a retort pouch, a plastic cup or a cheer pack.

  The sterilization treatment is not particularly limited by sterilization conditions, sterilization apparatuses, or the like, and generally used sterilization conditions can be widely adopted. Usually, UHT sterilization is used, but it is not particularly limited, and examples thereof include various sterilization treatments employed in foods such as batch sterilization, retort sterilization, autoclave sterilization, plate sterilization, and tubular sterilization.

  EXAMPLES Hereinafter, although an Example and a comparative example are given and this invention is demonstrated concretely, this invention is not limited to these Examples. Unless otherwise specified, “*” in the text indicates that it is a registered trademark of Saneigen FFI Co., Ltd., and “*” indicates that it is a registered trademark of Saneigen FFI Corporation.

Example 1 and Comparative Example 1: Beauty Beverage Among the formulations listed in Table 1 below, after adding 1-3 and 5-11 to water and stirring and dissolving, further adding 4 and correcting the total amount, the temperature reached 93 ° C. 12-14 were added and hot-packed to prepare a beauty beverage. In the beverage of Example 1, collagen was stably dispersed, but in the beverage of Comparative Example 1, precipitation of collagen was observed.

Example 2: 10% orange juice beverage In the formulation shown in Table 2 below, add 1 to 11 to water, stir and dissolve, correct the total amount, add 12 to 14 at 93 ° C temperature, fill with hot pack Then, an orange juice drink was prepared (pH: 3.6, Brix: 8.2 °). In the obtained beverage, collagen was stably dispersed.

Example 3: Skin soft drink (muscat)
In the prescription listed in Table 3 below, 1 to 7 was added to water, and after stirring and dissolving, the total amount was corrected, 8 to 12 was added at 93 ° C., and hot pack filling was performed to prepare a skin beautifying beverage ( pH: 3.3, Brix: 7.6 °). In the obtained beverage, collagen was stably dispersed.

Example 4: Skin beautifying beverage (Acerola)
In the prescription listed in Table 4 below, 1 to 7 was added to water, and after stirring and dissolving, the total amount was corrected, 8 to 12 was added at 93 ° C., and hot pack filling was performed to prepare a skin-beautifying beverage ( pH: 3.3, Brix: 7.6 °). In the obtained beverage, collagen was stably dispersed.

Example 5: Energy drink
In the prescription listed in Table 5 below, 1 to 11 was added to water, and after stirring and dissolving, the total amount was corrected, 12 to 15 was added at a temperature of 93 ° C., and hot pack filling was performed to prepare an energy drink ( pH: 3.3, Brix: 11.3 °). In the obtained beverage, collagen was stably dispersed.

Example 6: Nutrition drink (with carbonate)
Among the formulations listed in Table 6 below, 1 to 14 were added to water, and after stirring and dissolving, the total amount was corrected to prepare a syrup part. The container was filled with 40 parts of this syrup and 60 parts of carbonated water, and heat-sterilized at 70 ° C. for 20 minutes to prepare a nutritional drink (containing carbonate) (pH: 3.2, Brix: 11.3 °, gas pressure). (Measured value) 2.0 kgf / cm ² ). In the obtained beverage, collagen was stably dispersed.

Example 7: Sea Blessing (China Blue Flavor) Beverage Among the formulations listed in Table 7 below, 1 to 14 were added to water, and after stirring and dissolving, the whole amount was corrected to prepare a syrup part. The container was filled with 40 parts of this syrup and 60 parts of carbonated water, and heat-sterilized at 70 ° C. for 20 minutes to prepare a nutritional drink (containing carbonate) (pH: 3.2, Brix: 11.3 °, gas pressure). (Measured value) 2.0 kgf / cm ² ). In the obtained beverage, collagen was stably dispersed.

Example 8: Beauty beverage Among the formulations listed in Table 8 below, 1, 2, 9, 10 are added to water, dissolved by heating at 80 ° C. for 10 minutes, 6 is added, and then 3-5, 7 and 8 are added. After stirring and dissolving, the total amount was corrected, 11 and 12 were added at a temperature of 93 ° C., and hot-pack filling was performed to prepare a beauty beverage (pH: 3.7, Brix: 8.3 °). In the obtained beverage, collagen was stably dispersed.

Collagen peptide (approximate calculated value): about 1000 mg / 280 ml
Hyaluronic acid (approximate calculated value): about 10mg / 280ml
Biotin (approximate calculated value): approx. 60 μg / 280 ml

Examples 9 to 10: Drink jelly Among the formulations listed in Table 9 below, 1 to 3, 5 to 6, 8 to 9 were added to water, dissolved by stirring at 90 ° C. for 10 minutes, and then taken with a small amount of hot water 7 And 4 are added, the pH is adjusted to 3.8, and the whole amount is corrected. After reaching 93 ° C., 10 to 13 was added and filled into a PET bottle to obtain a drink jelly with a PET bottle.

  By this invention, collagen can be stably contained in the acidic food / beverage products which do not contain a milk raw material.

Claims (1)

An acidic food / beverage product containing no milk raw material, comprising collagen and soybean polysaccharide.