JP2009225788A - Beverage - Google Patents
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- JP2009225788A JP2009225788A JP2009041591A JP2009041591A JP2009225788A JP 2009225788 A JP2009225788 A JP 2009225788A JP 2009041591 A JP2009041591 A JP 2009041591A JP 2009041591 A JP2009041591 A JP 2009041591A JP 2009225788 A JP2009225788 A JP 2009225788A
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 44
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 33
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 32
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 32
- 235000005822 corn Nutrition 0.000 claims abstract description 32
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 24
- 150000002148 esters Chemical class 0.000 claims abstract description 24
- 229920000642 polymer Polymers 0.000 claims abstract description 18
- CERQOIWHTDAKMF-UHFFFAOYSA-N Methacrylic acid Chemical compound CC(=C)C(O)=O CERQOIWHTDAKMF-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000010443 alginic acid Nutrition 0.000 claims abstract description 15
- 239000000783 alginic acid Substances 0.000 claims abstract description 15
- 229920000615 alginic acid Polymers 0.000 claims abstract description 15
- 229960001126 alginic acid Drugs 0.000 claims abstract description 15
- 150000004781 alginic acids Chemical class 0.000 claims abstract description 15
- 150000001875 compounds Chemical class 0.000 claims abstract description 15
- 150000005846 sugar alcohols Polymers 0.000 claims abstract description 15
- 229920005606 polypropylene copolymer Polymers 0.000 claims abstract description 13
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 12
- 229920000036 polyvinylpyrrolidone Polymers 0.000 claims abstract description 11
- 235000013855 polyvinylpyrrolidone Nutrition 0.000 claims abstract description 11
- 239000001267 polyvinylpyrrolidone Substances 0.000 claims abstract description 11
- 229920003067 (meth)acrylic acid ester copolymer Polymers 0.000 claims abstract description 6
- 240000008042 Zea mays Species 0.000 claims description 30
- 239000000796 flavoring agent Substances 0.000 claims description 13
- 235000019634 flavors Nutrition 0.000 claims description 12
- 229920001577 copolymer Polymers 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 5
- 102000004196 processed proteins & peptides Human genes 0.000 claims description 5
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 241000209149 Zea Species 0.000 abstract 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 9
- IAYPIBMASNFSPL-UHFFFAOYSA-N Ethylene oxide Chemical compound C1CO1 IAYPIBMASNFSPL-UHFFFAOYSA-N 0.000 description 7
- GOOHAUXETOMSMM-UHFFFAOYSA-N Propylene oxide Chemical compound CC1CO1 GOOHAUXETOMSMM-UHFFFAOYSA-N 0.000 description 7
- -1 2-ethylhexyl group Chemical group 0.000 description 6
- 125000000217 alkyl group Chemical group 0.000 description 5
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 4
- 125000004432 carbon atom Chemical group C* 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 4
- 230000001737 promoting effect Effects 0.000 description 4
- 230000008786 sensory perception of smell Effects 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 3
- 150000001413 amino acids Chemical group 0.000 description 3
- 125000000484 butyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 description 3
- 239000003054 catalyst Substances 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000011521 glass Substances 0.000 description 3
- PUPZLCDOIYMWBV-UHFFFAOYSA-N (+/-)-1,3-Butanediol Chemical compound CC(O)CCO PUPZLCDOIYMWBV-UHFFFAOYSA-N 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- SOGAXMICEFXMKE-UHFFFAOYSA-N Butylmethacrylate Chemical compound CCCCOC(=O)C(C)=C SOGAXMICEFXMKE-UHFFFAOYSA-N 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- VVQNEPGJFQJSBK-UHFFFAOYSA-N Methyl methacrylate Chemical compound COC(=O)C(C)=C VVQNEPGJFQJSBK-UHFFFAOYSA-N 0.000 description 2
- WHNWPMSKXPGLAX-UHFFFAOYSA-N N-Vinyl-2-pyrrolidone Chemical compound C=CN1CCCC1=O WHNWPMSKXPGLAX-UHFFFAOYSA-N 0.000 description 2
- 102000015636 Oligopeptides Human genes 0.000 description 2
- 108010038807 Oligopeptides Proteins 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- HQPMKSGTIOYHJT-UHFFFAOYSA-N ethane-1,2-diol;propane-1,2-diol Chemical compound OCCO.CC(O)CO HQPMKSGTIOYHJT-UHFFFAOYSA-N 0.000 description 2
- 235000013376 functional food Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000012676 herbal extract Substances 0.000 description 2
- 125000004051 hexyl group Chemical group [H]C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])* 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 230000037356 lipid metabolism Effects 0.000 description 2
- 230000003908 liver function Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 125000002347 octyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 229920001983 poloxamer Polymers 0.000 description 2
- 229920001993 poloxamer 188 Polymers 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 125000001436 propyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])[H] 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 2
- 239000004094 surface-active agent Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 125000004209 (C1-C8) alkyl group Chemical group 0.000 description 1
- JKNCOURZONDCGV-UHFFFAOYSA-N 2-(dimethylamino)ethyl 2-methylprop-2-enoate Chemical compound CN(C)CCOC(=O)C(C)=C JKNCOURZONDCGV-UHFFFAOYSA-N 0.000 description 1
- NIXOWILDQLNWCW-UHFFFAOYSA-M Acrylate Chemical compound [O-]C(=O)C=C NIXOWILDQLNWCW-UHFFFAOYSA-M 0.000 description 1
- JIGUQPWFLRLWPJ-UHFFFAOYSA-N Ethyl acrylate Chemical compound CCOC(=O)C=C JIGUQPWFLRLWPJ-UHFFFAOYSA-N 0.000 description 1
- 229920003149 Eudragit® E 100 Polymers 0.000 description 1
- 229920003161 Eudragit® RS 30 D Polymers 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 241000199919 Phaeophyceae Species 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000003276 anti-hypertensive effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 125000000751 azo group Chemical group [*]N=N[*] 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- NEDGUIRITORSKL-UHFFFAOYSA-N butyl 2-methylprop-2-enoate;2-(dimethylamino)ethyl 2-methylprop-2-enoate;methyl 2-methylprop-2-enoate Chemical compound COC(=O)C(C)=C.CCCCOC(=O)C(C)=C.CN(C)CCOC(=O)C(C)=C NEDGUIRITORSKL-UHFFFAOYSA-N 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- KXKPYJOVDUMHGS-OSRGNVMNSA-N chondroitin sulfate Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](OS(O)(=O)=O)[C@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](C(O)=O)O1 KXKPYJOVDUMHGS-OSRGNVMNSA-N 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000007334 copolymerization reaction Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 150000002170 ethers Chemical class 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical class OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- PNJWIWWMYCMZRO-UHFFFAOYSA-N pent‐4‐en‐2‐one Natural products CC(=O)CC=C PNJWIWWMYCMZRO-UHFFFAOYSA-N 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 229920000139 polyethylene terephthalate Polymers 0.000 description 1
- 239000005020 polyethylene terephthalate Substances 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 230000000379 polymerizing effect Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 229940109850 royal jelly Drugs 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 235000010265 sodium sulphite Nutrition 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
Abstract
Description
本発明は、保健機能食品、食品、医薬品および医薬部外品の分野に利用しうるコーンペプチドを配合した飲料に関する。 The present invention relates to a beverage containing a corn peptide that can be used in the fields of health functional foods, foods, pharmaceuticals and quasi drugs.
コーンペプチドは、とうもろこし蛋白質を加水分解して得られる、アミノ酸が２から１０個結合したオリゴペプチドで、アルコール代謝促進作用、血圧上昇抑制作用、肝機能改善作用、脂質代謝促進作用、活性酸素消去機能などが報告されている（特許文献１、２参照）。 Corn peptide is an oligopeptide obtained by hydrolyzing corn protein and having 2 to 10 amino acids bonded to it, promoting alcohol metabolism, suppressing blood pressure increase, improving liver function, promoting lipid metabolism, and removing active oxygen. Have been reported (see Patent Documents 1 and 2).
しかし、このコーンペプチドを飲料として提供する場合、コーンペプチドに嗅覚で知覚される独特の生臭さを感じるため商品性に問題があった。 However, when the corn peptide is provided as a beverage, the corn peptide has a unique raw odor perceived by the sense of smell, and there is a problem in merchantability.
一方、ペプチド類を含有する飲料の風味改善技術としては、没食子酸誘導体、フラボノイド類等の酸化防止剤を配合することによるペプチド臭の抑制技術（特許文献３参照）等が知られているが、この技術で全てのペプチド類を含有する飲料の風味を改善できるわけではなかった。 On the other hand, as a flavor improving technique for beverages containing peptides, a technique for suppressing peptide odor by adding an antioxidant such as a gallic acid derivative or a flavonoid is known (see Patent Document 3). This technique has not improved the flavor of beverages containing all peptides.
従って、本発明はコーンペプチドを含有する飲料の風味、特に嗅覚で知覚される独特の生臭さを改善した飲料の提供をその課題とするものである。 Accordingly, an object of the present invention is to provide a beverage that improves the flavor of a beverage containing a corn peptide, particularly a unique raw odor perceived by olfaction.
本発明者らは、上記課題を解決すべく鋭意研究を重ねた結果、コーンペプチドを配合する飲料において、特定の高分子化合物を配合することにより、コーンペプチドの独特の生臭さを抑制できることを見出し、本発明を完成するに至った。 As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that a unique odor of corn peptide can be suppressed by adding a specific polymer compound in a beverage containing corn peptide. The present invention has been completed.
すなわち、本発明はコーンペプチドと、アルギン酸と多価アルコールのエステル、ポリオキシエチレン−ポリプロピレン共重合体、ポリビニルピロリドンおよび（メタ）アクリル酸エステル−エステル残基に窒素を含有する（メタ）アクリル酸エステル共重合体からなる群から選ばれる高分子化合物の少なくとも１種とを配合することを特徴とする飲料である。 That is, the present invention relates to a corn peptide, an ester of alginic acid and a polyhydric alcohol, a polyoxyethylene-polypropylene copolymer, polyvinylpyrrolidone, and a (meth) acrylic acid ester- (meth) acrylic acid ester containing nitrogen in an ester residue. A beverage comprising at least one polymer compound selected from the group consisting of copolymers.
また、本発明はアルギン酸と多価アルコールのエステル、ポリオキシエチレン−ポリプロピレン共重合体、ポリビニルピロリドンおよび（メタ）アクリル酸エステル−エステル残基に窒素を含有する（メタ）アクリル酸エステル共重合体からなる群から選ばれる高分子化合物の少なくとも１種を配合することを特徴とするコーンペプチドを配合した飲料の風味改善剤である。 The present invention also relates to an ester of alginic acid and a polyhydric alcohol, a polyoxyethylene-polypropylene copolymer, polyvinylpyrrolidone, and a (meth) acrylic acid ester-ester copolymer containing nitrogen in a (meth) acrylic acid ester-ester residue. It is a flavor improving agent for beverages containing corn peptides, characterized in that it contains at least one polymer compound selected from the group consisting of:
更に、本発明はコーンペプチドを配合した飲料において、アルギン酸と多価アルコールのエステル、ポリオキシエチレン−ポリプロピレン共重合体、ポリビニルピロリドンおよび（メタ）アクリル酸エステル−エステル残基に窒素を含有する（メタ）アクリル酸エステル共重合体からなる群から選ばれる高分子化合物の少なくとも１種を配合することを特徴とする該飲料の不快臭を低減させる方法である。 Furthermore, the present invention is a beverage containing corn peptide, which contains nitrogen in the ester of alginic acid and polyhydric alcohol, polyoxyethylene-polypropylene copolymer, polyvinylpyrrolidone and (meth) acrylic acid ester-ester residue (meta ) A method for reducing an unpleasant odor of the beverage, which comprises blending at least one polymer selected from the group consisting of acrylic acid ester copolymers.
本発明によれば、コーンペプチドに起因する独特の生臭さを抑制した風味良好な飲料を得ることができる。 ADVANTAGE OF THE INVENTION According to this invention, the drink with favorable flavor which suppressed the unique raw odor resulting from a corn peptide can be obtained.
従って、本発明の飲料は、コーンペプチドの有するアルコール代謝促進作用、血圧上昇抑制作用、肝機能改善作用、脂質代謝促進作用、活性酸素消去機能を得るための各種保健機能食品、各種医薬品、医薬部外品及び食品等に利用することができる。 Therefore, the beverage of the present invention is a corn peptide having an alcohol metabolism promoting action, an antihypertensive action, a liver function improving action, a lipid metabolism promoting action, various health functional foods for obtaining active oxygen scavenging function, various pharmaceuticals, and a pharmaceutical department. It can be used for foreign products and foods.
本発明の飲料はコーンペプチドと共に、アルギン酸と多価アルコールのエステル、ポリオキシエチレン−ポリプロピレン共重合体、ポリビニルピロリドンおよび（メタ）アクリル酸エステル−エステル残基に窒素を含有する（メタ）アクリル酸エステル共重合体からなる群から選ばれる高分子化合物の少なくとも１種を配合するものである。 The beverage of the present invention contains a corn peptide, an ester of alginic acid and a polyhydric alcohol, a polyoxyethylene-polypropylene copolymer, polyvinylpyrrolidone, and a (meth) acrylic acid ester- (meth) acrylic acid ester containing nitrogen in the ester residue. At least one polymer compound selected from the group consisting of copolymers is blended.
本発明の飲料に配合されるコーンペプチドは、とうもろこし蛋白質を加水分解して得られるアミノ酸が２から１０個結合したオリゴペプチドのことである。このようなコーンペプチドは例えば、日食ペプチーノ（商品名：日本食品加工株式会社製）、コーンペプチド
水溶性（商品名：和光純薬工業株式会社製）等として市販されているので、これを利用することができる。本発明の飲料におけるコーンペプチドの含有量は、特に制限はないが、１回あたりの服用量が１〜１０ｇ、好ましくは１〜６ｇになる量が好ましい。
The corn peptide blended in the beverage of the present invention is an oligopeptide in which 2 to 10 amino acids are obtained by hydrolysis of corn protein. Such corn peptides are commercially available, for example, as eclipse peptino (trade name: manufactured by Nippon Food Processing Co., Ltd.), corn peptide water-soluble (trade name: manufactured by Wako Pure Chemical Industries, Ltd.), etc. can do. Although there is no restriction | limiting in particular in content of the corn peptide in the drink of this invention, The quantity used as 1-10g, Preferably 1-6g per time is preferable.
本発明の飲料に配合される高分子化合物のうち、アルギン酸と多価アルコールのエステルは、アルギン酸と多価アルコールとを反応させて得られるエステルである。このエステルを構成するアルギン酸としては、褐藻類から抽出されるものを特段の限定なく使用することができる。また、エステルを構成する多価アルコールとしては、一般的に使用されているものであれば特段の限定なく使用することができ、例えば、炭素数２〜４のものが好ましく、特にこれらの中でもエーテル結合を持たないものが好ましい。具体的な多価アルコールとしては、プロピレングリコール、グリセリン、１,３−ブタンジオール、エチレングリコール等が挙げられ、中でも親水性と親油性のバランスから、プロピレングリコールが特に好ましい。これらの多価アルコールとアルギン酸のエステルは何れも既知化合物であり、市販されているものを利用することができる。市販されているアルギン酸と多価アルコールのエステルとしては、例えば、キミロイドＮＬＳ−Ｋ（商品名：キミカ社製：アルギン酸とプロピレングリコールのエステル）等が挙げられる。 Among the polymer compounds blended in the beverage of the present invention, an ester of alginic acid and a polyhydric alcohol is an ester obtained by reacting alginic acid and a polyhydric alcohol. As the alginic acid constituting this ester, one extracted from brown algae can be used without particular limitation. The polyhydric alcohol constituting the ester can be used without particular limitation as long as it is generally used. For example, those having 2 to 4 carbon atoms are preferred, and among these, ethers are particularly preferred. Those having no bond are preferred. Specific examples of the polyhydric alcohol include propylene glycol, glycerin, 1,3-butanediol, ethylene glycol, and the like. Among these, propylene glycol is particularly preferable from the balance of hydrophilicity and lipophilicity. These esters of polyhydric alcohol and alginic acid are all known compounds, and commercially available products can be used. Examples of commercially available esters of alginic acid and polyhydric alcohol include Kimiloid NLS-K (trade name: Kimika Co., Ltd .: ester of alginic acid and propylene glycol).
本発明の飲料に配合される高分子化合物のうち、ポリオキシエチレン−ポリプロピレン共重合体はプロピレンオキシドとエチレンオキシドの共重合体である。このポリオキシエチレン−ポリプロピレン共重合体は、構造中に４〜２００単位のエチレンオキシドおよび５〜１００単位のプロピレンオキシドを含んでいるものが好ましく、特に構造中に３０〜２００単位のエチレンオキシドおよび１０〜８０単位のプロピレンオキシドを含んでいるものが好ましい。これらポリオキシエチレン−ポリプロピレン共重合体としては、プルロニック系界面活性剤として市販されているものを利用することができる。市販されているプルロニック系界面活性剤としては、例えば、プルロニックＦ６８（１６０単位のエチレンオキシドおよび３０単位のプロピレンオキシド）、Ｐ１２３（４２単位のエチレンオキシドおよび６７単位のプロピレンオキシド）、Ｐ８５（５４単位のエチレンオキシドおよび３９単位のプロピレンオキシド）、Ｆ１２７（１９６単位のエチレンオキシドおよび６７単位のプロピレンオキシド）（いずれもＡＤＥＫＡ社製）等が挙げられ、これらの中でもとりわけプルロニックＦ６８が好ましい。 Among the polymer compounds blended in the beverage of the present invention, the polyoxyethylene-polypropylene copolymer is a copolymer of propylene oxide and ethylene oxide. The polyoxyethylene-polypropylene copolymer preferably contains 4 to 200 units of ethylene oxide and 5 to 100 units of propylene oxide in the structure, and particularly 30 to 200 units of ethylene oxide and 10 to 80 in the structure. Those containing units of propylene oxide are preferred. As these polyoxyethylene-polypropylene copolymers, those commercially available as pluronic surfactants can be used. Commercially available pluronic surfactants include, for example, Pluronic F68 (160 units of ethylene oxide and 30 units of propylene oxide), P123 (42 units of ethylene oxide and 67 units of propylene oxide), P85 (54 units of ethylene oxide and 39 units of propylene oxide), F127 (196 units of ethylene oxide and 67 units of propylene oxide) (both manufactured by ADEKA) and the like. Among these, Pluronic F68 is particularly preferable.
本発明の飲料に配合される高分子化合物のうち、ポリビニルピロリドンとは、Ｎ−ビニル−２−ピロリドンの重合体であり、ビニルピロリドンの水溶液に少量のアンモニアを加えて過酸化水素触媒の存在下で重合することにより得られるものである。重合の際には、過酸化水素触媒のほかにも亜硫酸ナトリウム、過酸化物、アゾ触媒等も用いることができる。本発明に用いるポリビニルピロリドンのＫ値（２５℃）は通常１５〜１００であり、好ましくは１５〜８０であり、より好ましくは１５〜５０である。ここでいうＫ値とは固有粘度のことでフィケンチャー（Fikentscher）のＫ値のことである。このＫ値は、例えば、文献（第十五改正 日本薬局方解説書 Ｃ-４１１２ 廣川書店（２００６））に記載の方法で計算することができる。 Among the polymer compounds blended in the beverage of the present invention, polyvinylpyrrolidone is a polymer of N-vinyl-2-pyrrolidone, and a small amount of ammonia is added to an aqueous solution of vinylpyrrolidone in the presence of a hydrogen peroxide catalyst. It is obtained by polymerizing with. In the polymerization, sodium sulfite, peroxide, azo catalyst and the like can be used in addition to the hydrogen peroxide catalyst. The K value (25 ° C.) of the polyvinylpyrrolidone used in the present invention is usually 15 to 100, preferably 15 to 80, and more preferably 15 to 50. Here, the K value is an intrinsic viscosity, and is a K value of Fikentscher. This K value can be calculated, for example, by the method described in the literature (Fifteenth revision Japanese Pharmacopoeia Manual C-4112 Yodogawa Shoten (2006)).
本発明の飲料に配合される高分子化合物のうち、（メタ）アクリル酸エステル−エステル残基に窒素を含有する（メタ）アクリル酸エステル共重合体は、（メタ）アクリル酸エステルとエステル残基に窒素を含有する（メタ）アクリル酸エステルの共重合体である。この共重合体を構成する（メタ）アクリル酸エステルのエステル残基としては、例えば、炭素数１〜８のアルキル基が挙げられる。前記炭素数１〜８のアルキル基としては、直鎖または分枝アルキル基が好ましく、メチル基、エチル基、プロピル基、ブチル基、ヘキシル基、オクチル基または２−エチルヘキシル基がより好ましく、メチル基、エチル基、ブチル基が特に好ましい。これら（メタ）アクリル酸エステルは共重合体中、１種以上、好ましくは２種を用いることが好ましい。また、この共重合体を構成するエステル残基に窒素を含有する（メタ）アクリル酸エステルのエステル残基としては、例えば、炭素数１〜８のアルキル基を有するアルキルアミノエチル基またはアルキルアンモニオエチル基が挙げられる。前記炭素数１〜８のアルキル基としては、直鎖または分枝アルキル基が好ましく、メチル基、エチル基、プロピル基、ブチル基、ヘキシル基、オクチル基または２−エチルヘキシル基がより好ましく、メチル基が特に好ましい。具体的なエステル残基としては、ジメチルアミノエチル基、ジメチルアンモニオエチル基またはトリメチルアンモニオエチル基が挙げられる。（メタ）アクリル酸エステル−エステル残基に窒素を含有する（メタ）アクリル酸エステル共重合体の好ましい具体例としては、メタアクリル酸メチル、メタアクリル酸ブチルおよびメタアクリル酸ジメチルアミノエチルの共重合体、アクリル酸エチル、メタアクリル酸メチルおよびメタアクリル酸塩化トリメチルアンモニウムエチルの共重合体等が挙げられる。これらはそれぞれオイドラギットＥ１００（商品名：レーム・ファルマ社製）、オイドラギットＲＳ３０Ｄ（商品名：レーム・ファルマ社製）等として市販されているので、これらを利用しても良い。 Among the polymer compounds blended in the beverage of the present invention, the (meth) acrylic acid ester copolymer containing nitrogen in the (meth) acrylic acid ester-ester residue is composed of (meth) acrylic acid ester and ester residue. (Meth) acrylic acid ester copolymer containing nitrogen. As an ester residue of the (meth) acrylic acid ester which comprises this copolymer, a C1-C8 alkyl group is mentioned, for example. The alkyl group having 1 to 8 carbon atoms is preferably a linear or branched alkyl group, more preferably a methyl group, an ethyl group, a propyl group, a butyl group, a hexyl group, an octyl group or a 2-ethylhexyl group, and a methyl group. , Ethyl group and butyl group are particularly preferable. These (meth) acrylic acid esters are preferably used in the copolymer in one or more, preferably two. In addition, as the ester residue of (meth) acrylic acid ester containing nitrogen in the ester residue constituting this copolymer, for example, an alkylaminoethyl group or alkylammonio having an alkyl group having 1 to 8 carbon atoms can be used. An ethyl group is mentioned. The alkyl group having 1 to 8 carbon atoms is preferably a linear or branched alkyl group, more preferably a methyl group, an ethyl group, a propyl group, a butyl group, a hexyl group, an octyl group or a 2-ethylhexyl group, and a methyl group. Is particularly preferred. Specific examples of the ester residue include a dimethylaminoethyl group, a dimethylammonioethyl group, and a trimethylammonioethyl group. Preferable specific examples of the (meth) acrylic acid ester copolymer containing nitrogen in the (meth) acrylic acid ester-ester residue include co-polymerization of methyl methacrylate, butyl methacrylate and dimethylaminoethyl methacrylate And a copolymer of ethyl acrylate, methyl methacrylate, and methacrylate trimethylammonium ethyl. Since these are commercially available as Eudragit E100 (trade name: manufactured by Laem Pharma), Eudragit RS30D (trade name: manufactured by Laem Pharma), etc., these may be used.
本発明の飲料に配合する上記した高分子化合物の少なくとも１種の配合量は、コーンペプチドのマスキングができる濃度であれば特に制限はないが、一般的に０.０１Ｗ／Ｖ％以上、好ましくは０.１Ｗ／Ｖ％以上配合することにより、コーンペプチドを含有する飲料の風味、特に嗅覚で知覚される独特の生臭さを改善することができる。 The blending amount of at least one of the above-described polymer compounds blended in the beverage of the present invention is not particularly limited as long as it is a concentration capable of masking corn peptide, but is generally 0.01 W / V% or more, preferably By blending 0.1 W / V% or more, it is possible to improve the flavor of the beverage containing the corn peptide, particularly the unique raw odor perceived by the sense of smell.
上記した本発明の飲料は、一般的な飲料の製造方法に準じ、各成分を混合することにより製造することができる。本発明の飲料には、茶様飲料、清涼飲料等の通常の飲料の他に、ドリンク剤、シロップ剤、液剤等の飲料と同等に扱われる経口製剤等も含まれる。 The beverage of the present invention described above can be produced by mixing each component according to a general method for producing a beverage. In addition to normal beverages such as tea-like beverages and soft drinks, the beverages of the present invention include oral preparations that are handled in the same manner as beverages such as drinks, syrups, and liquids.
また、本発明の飲料には上記成分の他に、本発明の効果を損なわない程度に、飲料に適宜配合される任意成分を添加することができる。任意成分としては、水、アルコール、ビタミンおよびその塩類、ミネラル、アミノ酸およびその塩類、ハーブおよびハーブエキス、生薬および生薬抽出物、ローヤルゼリー、カフェイン、コンドロイチン硫酸ナトリウム、甘味剤、矯味剤、ｐＨ調整剤、保存剤、抗酸化剤、着色剤等の飲食品または製剤に一般に使用される物質が挙げられる。 Moreover, in addition to the said component, the arbitrary component mix | blended with a drink suitably can be added to the drink of this invention to such an extent that the effect of this invention is not impaired. Optional ingredients include water, alcohol, vitamins and salts thereof, minerals, amino acids and salts thereof, herbs and herbal extracts, herbal medicines and herbal extracts, royal jelly, caffeine, sodium chondroitin sulfate, sweeteners, flavoring agents, pH adjusters , Substances commonly used in foods and beverages or preparations such as preservatives, antioxidants, and coloring agents.
上記のようにして製造された本発明の飲料は、瓶（無色または有色ガラス製）、缶（アルミニウム製、スチール製等）、ポリエチレンテレフタレート製ボトル等の容器に封入して流通させることができる。 The beverage of the present invention produced as described above can be circulated in a container such as a bottle (made of colorless or colored glass), a can (made of aluminum, steel, etc.), a bottle made of polyethylene terephthalate or the like.
以下に、実施例、比較例および試験例を挙げ、本発明をさらに詳細に説明するが、本発明はこれらの例に何ら限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to Examples, Comparative Examples, and Test Examples, but the present invention is not limited to these examples.
実 施 例
飲料の製造（１）：
コーンペプチド 水溶性（商品名：和光純薬工業株式会社製）を０.３質量％の濃度で添加し、そこに表1に示す添加物を所定濃度で添加し、攪拌した。これらをガラス容器に充填し、キャップを施し、飲料（実施品１〜４）とした。これら飲料を６５℃の恒温槽にて１日保管後、専門パネル４名により、下記の評価基準にて不快臭（独特の生臭さ）を評価した。結果を表１に示した。
Examples Production of beverage (1):
Corn peptide water-soluble (trade name: manufactured by Wako Pure Chemical Industries, Ltd.) was added at a concentration of 0.3% by mass, and the additives shown in Table 1 were added thereto at a predetermined concentration and stirred. These were filled in a glass container, capped, and used as beverages (practical products 1 to 4). These beverages were stored in a constant temperature bath at 65 ° C. for one day, and then an unpleasant odor (unique raw odor) was evaluated according to the following evaluation criteria by four specialist panels. The results are shown in Table 1.
＜官能評価の基準＞
（ 内容 ） （評点）
不快臭を非常に感じる ：０点
不快臭をかなり感じる ：１点
不快臭を感じる ：２点
不快臭をやや感じる ：３点
不快臭を僅かに感じる ：４点
不快臭を感じない ：５点
<Criteria for sensory evaluation>
(Contents) (Grades)
Very unpleasant odor: 0 points Unpleasant odor: 1 point Unpleasant odor: 2 points Unpleasant odor is slightly felt: 3 points Unpleasant odor is slightly felt: 4 points Unpleasant odor is not felt: 5 points
表１から明らかなように、アルギン酸と多価アルコールのエステル、ポリオキシエチレン−ポリプロピレン共重合体またはポリビニルピロリドンまたは（メタ）アクリル酸エステル−エステル残基に窒素を含有する（メタ）アクリル酸エステル共重合体と、コーンペプチドとを組み合わせて配合した飲料の不快臭は確かに顕著に軽減されることが官能評価により確認された。 As is apparent from Table 1, a nitrogen-containing (meth) acrylate ester copolymer containing alginic acid and polyhydric alcohol ester, polyoxyethylene-polypropylene copolymer or polyvinylpyrrolidone or (meth) acrylate ester-ester residue. It was confirmed by sensory evaluation that the unpleasant odor of the beverage blended with the polymer and the corn peptide was certainly remarkably reduced.
比 較 例
飲料の製造（２）：
精製水に、コーンペプチド 水溶性（商品名：和光純薬工業株式会社製）を０.３％の濃度で配合した水溶液に、表２に示した、他の飲料等において風味の改善効果が知られている各種成分を混合溶解し、攪拌した。これらをガラス容器に充填し、キャップを施し、飲料（比較品１〜１０）とした。これら飲料を６５℃の恒温槽にて１日保管後、専門パネル４名により、実施例１と同様の評価基準にて不快臭（独特の生臭さ）を評価した。結果を表２に示した。なお、各添加物の配合量は、風味改善効果が得られ、かつ飲料として適している風味となる量である。
Comparative Example Manufacture of beverages (2):
Known to improve the flavor of other beverages shown in Table 2 in an aqueous solution containing corn peptide water-soluble (trade name: manufactured by Wako Pure Chemical Industries, Ltd.) at a concentration of 0.3% in purified water. The various components were mixed and dissolved and stirred. These were filled into a glass container, capped, and used as beverages (comparative products 1 to 10). These beverages were stored in a constant temperature bath at 65 ° C. for one day, and then an unpleasant odor (unique raw odor) was evaluated by four specialist panels according to the same evaluation criteria as in Example 1. The results are shown in Table 2. In addition, the compounding quantity of each additive is an quantity which becomes the flavor which the flavor improvement effect is acquired and is suitable as a drink.
表２よりも明らかなように、比較品の飲料は表１に示した特定の高分子化合物を配合していないため、コーンペプチド由来の不快臭を感じ、風味改善効果は限られたものだった。 As is clear from Table 2, since the comparative beverage did not contain the specific polymer compound shown in Table 1, the corn peptide-derived unpleasant odor was felt, and the flavor improvement effect was limited. .
本発明によれば、コーンペプチドを含有する飲料の風味、特に嗅覚で知覚される独特の生臭さを改善することができる。 ADVANTAGE OF THE INVENTION According to this invention, the flavor of the drink containing a corn peptide, especially the unique raw odor perceived by an olfaction can be improved.
従って、本発明は、コーンペプチドの継続的な摂取を可能とし得る飲料に好適に用いることができる。
以 上
Therefore, this invention can be used suitably for the drink which can enable the continuous intake of corn peptide.
more than
Claims (3)
In beverages formulated with corn peptides, an ester of alginic acid and a polyhydric alcohol, a polyoxyethylene-polypropylene copolymer, polyvinylpyrrolidone, and a (meth) acrylic acid ester-ester residue containing nitrogen. A method for reducing an unpleasant odor of the beverage, comprising blending at least one polymer compound selected from the group consisting of polymers.
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| WO2006087919A1 (en) * | 2005-01-28 | 2006-08-24 | Takeda Pharmaceutical Company Limited | Finely divided composition containing poorly water soluble substance |
| JP2007185109A (en) * | 2006-01-11 | 2007-07-26 | Yakult Honsha Co Ltd | Beauty drink and method for producing the same |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013132276A (en) * | 2011-12-27 | 2013-07-08 | Morinaga & Co Ltd | Method for improving taste and flavor of collagen drink |
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