JP2009261299A - Peptide-containing food composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a peptide-containing food composition having transparent liquid properties in liquid food or drink, and reduced in bitterness/astringency while containing whey peptide at higher content. <P>SOLUTION: The peptide-containing food composition is used for liquid food or drink, and is reduced in bitterness/astringency of the peptide containing shiitake extract, sodium inosic acid and sodium guanylic acid. Inclusion of acetic acid and/or tea extract results in reinforcing masking effect on the bitterness/astringency. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

The present invention relates to a food composition for a liquid food or beverage containing a whey peptide. More specifically, the present invention relates to a food composition prepared so as to reduce the bitter taste of whey peptides at the time of eating after being dissolved in water or hot water.

  Various types of foods are known as foods for high protein and low calorie diets. These diet foods include liquid foods (for example, soups) and beverages. Some of these liquid foods and beverages can be replaced with dietary foods, either breakfast, lunch or dinner. In this way, when used as an alternative food, even if the total calories are reduced, it is necessary to contain about 20 g of high-quality protein in liquid foods and beverages as an average amount per serving of the estimated daily intake.

  Conventionally, proteins used in such liquid foods for diet (eg, soups) and beverages have been mainly milk proteins and soy proteins. These have low solubility in water and exhibit a suspended non-transparent system in a liquid state. Therefore, liquid foods and beverages for diets that use these have become liquid non-transparent types. On the other hand, as a kind of soup that is a liquid food, there is a consommé-like soup with a transparent liquid. For this reason, even in the category of diet soups, there is an increasing need to provide transparent soups to meet product variations and consumer preferences. Furthermore, there is a great need for beverages to have a high protein content and a liquid type of a transparent type.

  In order to obtain a transparent liquid food (soup) or beverage, it is necessary to use a peptide having a high degree of proteolysis. There are various types of peptides such as soybean peptides, milk-derived casein peptides, whey peptides, etc. Among them, whey peptides with less bitterness and astringency are advantageous.

  However, whey peptides also exhibit bitterness and astringency during eating. For this reason, when used in a high content in liquid food (soup) and beverages, it was necessary to reduce bitterness and astringency. In this regard, various techniques for suppressing the bitterness of a peptide as a bitterness / astringency of a peptide have been disclosed (for example, Patent Documents 1 to 3). However, these methods are not intended only for whey peptides, and there is a problem in terms of cost and variations because it is necessary to add specific substances.

JP-A-8-173093 JP 2006-67874 A JP 2006-75064 A

  Accordingly, the present inventors can reduce the bitterness and astringency during eating and can easily take a predetermined amount of protein in a food composition containing a whey peptide that is made into a beverage or liquid food by adding hot water or water. It was made into the subject to provide the food composition which can be adjusted in this way.

  In accordance with the above-mentioned purpose, the present inventors diligently studied the bitterness and astringency of whey peptides. As a result, it has been found that the step of exhibiting the bitterness and astringency of whey peptides can be roughly divided into two stages.

  That is, when a eater takes a whey peptide, it first has a step of quickly rising and exhibiting a strong bitterness and astringency, and then a portion having a long lasting bitterness and astringency. Therefore, an additive capable of effectively masking bitterness and astringency in each of these steps was investigated. As a result, it can effectively mask bitterness and astringency in each step

I found the quality. First, we found that shiitake extract is effective for masking the bitterness and astringency of rising. In addition, it has been found that the bitterness and astringency of the long-lasting portion that continues to this can be masked by using a nucleic acid such as sodium inosinate or sodium guanylate.
That is, the first invention of the present application is
Whey peptides,
Shiitake extract,
Containing sodium inosinate and sodium guanylate,
A food composition for liquid foods or beverages with reduced bitterness and astringency of whey peptides,
It is. 1st invention of this application can be made into liquid foods, such as a drink or soup, by adding water or hot water to this.

Furthermore, the present inventors have found that it is effective to contain acetic acid in order to reduce the astringent feeling felt after the drinking of liquid foods and beverages containing whey peptides.
That is, the second invention of the present application is
The food composition according to claim 1, wherein the food composition further contains acetic acid.
It is.

In addition, it is effective to add a tea extract to lower the overall strength of bitterness and astringency.
That is, the third invention of the present application is
The food composition according to claim 1 or 2, wherein the food composition further contains a tea extract,
It is.

In particular, these food compositions can be suitably used for a type that can be stored in a cup and dissolved by pouring water or hot water so that the food can be eaten.
That is, the fourth invention of the present application is
An instant cup soup or beverage that can be eaten by storing the food composition according to any one of claims 1 to 3 in a cup and pouring water or hot water,
It is.

Moreover, the present food composition can provide a consomme-like transparent liquid food (soup) or beverage even after dissolution.
That is, the fifth invention of the present application is
The instant cup soup or beverage according to claim 4, wherein the instant cup soup or beverage exhibits a substantially transparent liquid property in a ready-to-eat state.
It is.

By containing the food composition of the present invention in a liquid food or beverage before dissolution, a liquid that exhibits a transparent liquidity that reduces the bitterness and astringency of whey peptides at the time of eating after being dissolved in water or hot water Food and beverages can be provided. As a result, it is possible to broaden the product variations of diet foods with high protein and low calories, and to expand the range of consumer product selection.

  The best mode for carrying out the present invention will be described below, but the present invention is not limited to this mode.

-Whey peptide This invention is characterized by including a whey peptide. As a raw material for whey peptides, there are WPC (whey protein concentrate) and WPI (whey protein isolate) which are whey proteins. Whey peptide refers to a product obtained by degrading these whey proteins with an enzyme or the like. There are various degrees of decomposition, but when the degree of decomposition is low, the milky odor becomes strong and the liquidity after dissolution tends to be opaque (white turbidity). On the other hand, when the degree of decomposition is high, the liquidity at the time of dissolution becomes transparent, but it tends to increase bitterness and astringency. Based on this balance, the whey peptide used in the present application generally has an average molecular weight after decomposition of about 5000 or less. Moreover, it is preferable if an average molecular weight is about 700-1200.

  Depending on the degree of degradation of the whey peptide, if the average molecular weight is about 700 to 1200, the bitterness and astringency will not be felt if the concentration at the time of eating is a low concentration of about 2% by weight. On the other hand, if it is 2% by weight or more, bitterness and astringency will gradually feel stronger. The range of the whey peptide content that can be effectively masked by the food composition for suppressing bitterness and astringency according to the present invention is that when the average molecular weight is about 700 to 1200, the whey peptide content is as follows. The final concentration in the liquid food or beverage is preferably about 2 to 10% by weight.

  When the whey peptide is 10% by weight or more, in order to mask bitterness and astringency, the amount of shiitake extract, sodium inosinate and sodium guanylate, which will be described later, and acetic acid / tea extract may increase. For this reason, since the compounding quantity of these bitterness / astringency-inhibiting substances themselves increases, these tastes become stronger, and the influence on the taste of liquid foods or beverages when consumed may increase.

-Bitterness and astringency of whey peptide As a result of the study by the present inventors, it was found that the way of feeling the bitterness and astringency of whey peptide has the following tendency. (Commercial product: average molecular weight: 700 to 1200) was dissolved in hot water to prepare a 5% by weight aqueous solution, which was drunk. The process of bitterness and astringency tends to be generally a rising part (hereinafter abbreviated as a prior taste) and a remaining part (hereinafter abbreviated as an aftertaste). The general image of bitterness and astringency is shown in FIG.

  In the present invention, a means for effectively suppressing the above bitterness and astringency was sought. Here, in order to reduce the bitterness and astringency of whey peptides, a method of masking the bitterness and astringency at each step was adopted. As a result of the examination, it was found that the shiitake extract is effective for the rising portion, and the mixture of sodium inosinate and sodium guanylate is effective for the remaining portion.

  Furthermore, it was found that the peculiar taste of acetic acid is effective for the bitter taste felt after swallowing the whey peptide. In addition, the present inventors have found that it is effective to use tea extract to lower the overall strength of bitterness and astringency. Each of these components will be described below.

-Shiitake extract Shiitake extract can mainly mask the taste. The shiitake extract according to the present invention generally refers to a product obtained by drying or concentrating shiitake extract with water or the like. Shiitake extract can be used in liquid as well as powder types. Shiitake extract contains sodium guanylate in common with the nucleic acid described later, but it is considered that the aroma and taste components contained in shiitake are related to sodium guanylate.

  About the effect of shiitake extract, it is an image as shown in FIG. 2, and it is presumed that shiitake extract has a strong taste that covers the bitterness and astringency of the first taste. The content of shiitake extract varies depending on the degree of degradation (average molecular weight) of the whey peptide and the amount added. For example, if the final concentration of whey peptide (commercial product: average molecular weight: 700 to 1200) is about 3 to 7% by weight, shiitake extract is contained in the liquid food or beverage at the time of eating. It is suitable if it is in the range of about 0.075 wt% to 0.175 wt% in terms of extract.

  In addition, the said extract part shall mean the weight of the solid content obtained when the (dried) shiitake mushroom is extracted with water etc., and the said extract is dried. In addition, when a shape-retaining agent such as dextrin is added to the extract, it means the weight of the solid content excluding the weight of the shape-retaining agent.

-Sodium inosinate and sodium guanylate Sodium inosinate (IMP) and sodium guanylate (GMP) can primarily mask aftertaste effectively. The weight ratio of sodium inosinate to sodium guanylate may be in the range of approximately 10: 1 to 1:10. Moreover, it is preferable if it is in the range of 5: 3 to 3: 5. The masking of the bitter and astringent aftertaste of sodium inosinate and guanylic acid is illustrated in the image diagram of FIG. Sodium inosinate and sodium guanylate are considered to have a strong taste that covers the bitterness and astringency of aftertaste.

  The content of sodium inosinate and sodium guanylate also varies depending on the degree of degradation (average molecular weight) of the whey peptide and the amount added. For example, if the whey peptide (average molecular weight: 700 to 1200) is about 3 to 7% by weight as the final concentration at the time of eating, sodium inosinate and guanylic acid in the liquid food or beverage at the time of eating It is suitable if the concentration of sodium is in the range of about 0.2 wt% to 0.55 wt%.

・ Acetic acid acetic acid is used to alleviate the light astringency felt after drinking. It is presumed that the taste specific to acetic acid is useful. As acetic acid to be used, liquid acetic acid as well as powdered acetic acid can be used. The content of acetic acid varies depending on the degree of degradation (average molecular weight) of the whey peptide and the amount added. For example, if the whey peptide (average molecular weight: 700 to 1200) is contained at about 3 wt% to 7 wt% as the final concentration at the time of eating, the concentration of acetic acid in the liquid food or beverage at the time of eating is 0.00. It is suitable if it is in the range of about 05 wt% to 0.35 wt%.

-Tea extract Tea extract is used to reduce the overall strength of bitterness and astringency. The tea extract generally refers to a tea obtained by extracting tea, which is a raw material, with water or the like and drying or concentrating it. The raw materials can be green tea, oolong tea, black tea and the like. The tea extract itself has astringency, but if the addition amount is small, the astringency of the peptide is effectively reduced, and the astringency of the tea itself is almost suppressed. As for the tea extract, a green tea extract is particularly preferable because it suppresses bitterness and astringency and does not affect the taste.

  The content of the tea extract varies depending on the degree of degradation (average molecular weight) of the whey peptide and the amount added. For example, if the whey peptide (average molecular weight: 700 to 1200) is contained at about 3 to 7% by weight as the final concentration at the time of eating, the concentration of the tea extract in the liquid food or beverage at the time of eating It is suitable if it is in the range of about 0.005 wt% to 0.03 wt%. In addition, the said tea extract part shall mean the weight of the solid content obtained when the said extract is dried after extracting tea with water etc.

-About other components In the present invention, for example, if it is an instant cup soup as a liquid food , in addition to the components of the present invention, it contains various other ingredients and ingredients. That is, in addition to shiitake extract, sodium inosinate / sodium guanylate, acetic acid and tea extract, various other ingredients and ingredients depending on the taste to be given to beverages and liquid foods can be added. . In this case, when these other ingredients contain shiitake extract, sodium inosinate / sodium guanylate, acetic acid, tea extract as a part thereof, the food composition of the present invention including these other ingredients Composing things.

-Types of liquid food The liquid food referred to in the present invention includes soup. The type of soup is not particularly limited except that it is a transparent soup, and various types such as Japanese style, Western style, and Chinese style are possible. That is, various variations of soup can be obtained by adding the other ingredients that contribute to a favorite taste to the food composition of the present invention as a base. Specific examples include Russian-style borscht, Chinese-style sun rattan, Thai-style Tom Yang Kung, and the like. In addition, the liquid food soup is not limited to the instant type that dissolves in hot water, but also includes those in which liquid soup is enclosed in a pouch, and those that are sealed in a retort pouch and sterilized for long-term storage. Is possible.

-Types of beverages The present invention can also be used for beverages. Specifically, it can be used as a diet beverage or the like that has a high protein content and is transparent liquid.

-Liquid food or beverage for dieting By using the food composition of the present invention, a high-protein, low-calorie transparent liquid food (soup) or beverage for dieting becomes possible.
That is, in general, when used as a meal substitute food, if the amount of protein that an adult needs to be estimated for daily intake is 60 g, it is necessary to secure a total protein amount of about 20 g. If the composition is utilized, most of these protein amounts can be supplemented.

  Specifically, if it is a soup that is a liquid food, most of the necessary protein amount can be secured as a whey peptide while making the liquid property at the time of eating transparent. In addition, when the amount of protein is insufficient to 20 g with only the food composition of the present invention due to taste and the like, the amount of insufficient protein is not as a whey peptide, but has less bitterness and astringency but poor amino acid score. Other peptides such as collagen peptides can be used or supplemented with ingredients such as meat, fish, and soy protein. By devising in this way, about 20 g can be secured as the total amount of protein that can be consumed while keeping the total calories low.

-Use form of the food composition of the present invention The present invention can be widely used as liquid foods such as soups and beverages. In particular, it can be suitably used as a raw material composition for instant soup that can be eaten simply by pouring hot water. Specifically, the present invention may be configured as a raw material before pouring, in a liquid state at the time of eating shiitake extract, sodium inosinate / sodium guanylate, or a composition further containing acetic acid, tea extract and It suffices if it is prepared as follows. Moreover, various additives other than flour, salt, and water can be used as other additives. Specifically, preservatives and acidulants such as alcohol, acetic acid, sodium acetate, and sodium lactate can be added.

By using the food composition of the present invention as a raw material for liquid foods and beverages such as soups, liquid foods for high-protein, low-calorie diets that have a transparent liquidity that did not exist until now, Beverages can be provided.

Examples of the present invention (test examples) are shown below, but the present invention is not limited to the following examples.

<Test Example 1> Search for Whey Peptide Bitterness / Astringency Reduced Substances In order to reduce the bitter taste of whey peptides, additives from various manufacturers were tested. Some of the additives tested are listed below. Thus, by examining various additives, etc., a search was made for substances that mask whey peptide bitterness and astringency. The test method was performed as follows. The following components were added to whey peptide (commercial product: average molecular weight: 700 to 1200) so as to be 0.01 to 0.1 part by weight with respect to 1 part by weight of whey peptide, and the concentration of whey peptide was 5 It melt | dissolved in the hot water so that it might become weight%, and it was drunk after stirring.
The masking effect is shown in Table 1 below. Note that the masking was evaluated according to the following criteria.

◯: There is an improvement effect → There was a significant difference in masking bitterness or astringency compared with the case where it is not added in any aspect such as taste, aftertaste, etc. There is a significant difference in masking bitterness or astringency as compared to the case where it is not added on either side, but it is weak. ×: No improvement effect → Compared to the case where it is not added on any side such as a taste or aftertaste There was no significant difference in masking bitterness or astringency

次に表１の続きを表２に記載する。

Next, the continuation of Table 1 is described in Table 2.

強い甘み、強い酸味以外のマスキングにおいて、苦味抑制物質として知られている添加物でもホエイペプチドにおいて有意な差は認められない場合があった。また、１種類の苦味低減物質ではペプチドの苦味・渋みを完全に除去することはできなかった。このため、先味・後味の各段階において組み合わせて苦味・渋味を抑制する方法が必要であることが判明した。

In masking other than strong sweetness and strong acidity, there was a case where no significant difference was observed in whey peptides even with additives known as bitterness suppressing substances. Moreover, the bitterness and astringency of the peptide could not be completely removed with one kind of bitterness reducing substance. For this reason, it turned out that the method of suppressing bitterness and astringency is required in combination at each stage of the taste and aftertaste.

<Test Example 2> Examination of concentration range for bitterness / astringency reduction The following experiment was conducted to examine the concentration range contributing to the suppression of bitterness / astringency. Shiitake extract (commercial product), sodium inosinate and sodium guanylate (commercial product IMP: GMP = 1) for reducing the bitterness and astringency of a 5% by weight aqueous solution of whey peptide (commercial product: average molecular weight: 700 to 1200) : 1), acetic acid (commercial product), green tea extract (commercial product) were added in advance, and preferred concentration ranges were examined for each component. In addition, about the shiitake extract and green tea extract, the value converted into the extract part is shown.

尚、効果の評価に関しては、
マスキングの程度と添加する各成分の呈する味の2点からおこなった。尚、各評価は以下の基準による。〇（良好）、△（やや良好）、×（不良）の３段階で行った。


（１）椎茸エキス

Regarding the evaluation of effects,
This was done from two points: the degree of masking and the taste of each component added. Each evaluation is based on the following criteria. ◯ (good), Δ (slightly good), × (bad) was performed in three stages.


(1) Shiitake extract

マスキングの効果は、喫食時の最終濃度として、椎茸エキスが０．０７５重量％〜０．１７５重量％程度の範囲内にあれば好適に先味をマスキングできることが判明した。

（２）イノシン酸ナトリウム及びグアニル酸ナトリウム

It has been found that the masking effect can be suitably masked if the shiitake extract is in the range of about 0.075 wt% to 0.175 wt% as the final concentration during eating.

(2) Sodium inosinate and sodium guanylate

マスキングの効果は、喫食時の最終濃度として、核酸が０．２重量％〜０．５５重量％程度の範囲内にあれば好適に後味をマスキングできることが判明した。

（３）酢酸

It has been found that the aftertaste can be suitably masked if the nucleic acid is within the range of about 0.2 wt% to 0.55 wt% as the final concentration at the time of eating.

(3) Acetic acid

マスキングの効果は、喫食時の最終濃度として、酢酸が０．０５重量％〜０．３５重量％程度の範囲内にあれば、飲溜後の全体に感じる軽い渋みを好適に緩和できることが判明した。

（４）緑茶エキス

As for the effect of masking, it was found that if the acetic acid is in the range of 0.05% to 0.35% by weight as the final concentration at the time of eating, the light astringency felt after drinking can be suitably alleviated. .

(4) Green tea extract

マスキングの効果は、喫食時の最終濃度として、緑茶エキスが０．００５重量％〜０．０３重量％程度の範囲内にあれば、苦味・渋味全体の強度を好適に下げることができることが判明した。

It turns out that the strength of the bitterness and astringency can be suitably reduced if the green tea extract is in the range of about 0.005 wt% to 0.03 wt% as the final concentration at the time of eating. did.

In addition, as a result of the above test as a mixture of shiitake extract, sodium inosinate and sodium guanylate among the above-mentioned shiitake extract, sodium inosinate and sodium guanylate, acetic acid, green tea extract, both the taste and taste It was confirmed that can be effectively masked. Further, it was found that the light astringency felt after drinking was alleviated by adding acetic acid to this. On the other hand, it was confirmed that the strength of the whole bitterness and astringency can be suitably reduced by adding the green tea extract. In addition, it was confirmed that by adding both acetic acid and green tea extract, it was possible to suitably reduce both the light astringency felt after drinking and the overall bitterness / astringency.

It is an image figure of the bitterness and astringency of whey peptide. It is a masking image figure of bitterness and astringency by shiitake extract. It is a masking image figure of bitterness and astringency by sodium inosinate and sodium guanylate.

Claims (5)

Whey peptides,
Shiitake extract,
Containing sodium inosinate and sodium guanylate,
A food composition for liquid food or beverage in which the bitterness and astringency of whey peptides are reduced.
The food composition according to claim 1, wherein the food composition further contains acetic acid.
The food composition according to claim 1 or 2, wherein the food composition further contains a tea extract.
An instant cup soup or beverage that can be eaten by storing the food composition according to any one of claims 1 to 3 in a cup and pouring water or hot water.
The instant cup soup or beverage according to claim 4, wherein the instant cup soup or beverage exhibits a substantially transparent liquid property in a ready-to-eat state.

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