JP2011103822A - Collagen peptide-containing beverage - Google Patents
Collagen peptide-containing beverage Download PDFInfo
- Publication number
- JP2011103822A JP2011103822A JP2009263320A JP2009263320A JP2011103822A JP 2011103822 A JP2011103822 A JP 2011103822A JP 2009263320 A JP2009263320 A JP 2009263320A JP 2009263320 A JP2009263320 A JP 2009263320A JP 2011103822 A JP2011103822 A JP 2011103822A
- Authority
- JP
- Japan
- Prior art keywords
- collagen peptide
- collagen
- mpa
- containing beverage
- molecular weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 102000008186 Collagen Human genes 0.000 title claims abstract description 61
- 108010035532 Collagen Proteins 0.000 title claims abstract description 61
- 229920001436 collagen Polymers 0.000 title claims abstract description 61
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 41
- 235000013361 beverage Nutrition 0.000 title claims abstract description 27
- 239000000796 flavoring agent Substances 0.000 claims abstract description 14
- 235000019634 flavors Nutrition 0.000 claims abstract description 14
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000004472 Lysine Substances 0.000 claims abstract description 11
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 claims abstract description 9
- AHLPHDHHMVZTML-BYPYZUCNSA-N L-Ornithine Chemical compound NCCC[C@H](N)C(O)=O AHLPHDHHMVZTML-BYPYZUCNSA-N 0.000 claims abstract description 7
- AHLPHDHHMVZTML-UHFFFAOYSA-N Orn-delta-NH2 Natural products NCCCC(N)C(O)=O AHLPHDHHMVZTML-UHFFFAOYSA-N 0.000 claims abstract description 7
- UTJLXEIPEHZYQJ-UHFFFAOYSA-N Ornithine Natural products OC(=O)C(C)CCCN UTJLXEIPEHZYQJ-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims abstract description 7
- 229960003104 ornithine Drugs 0.000 claims abstract description 7
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 claims abstract description 6
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 claims abstract description 6
- 229920001450 Alpha-Cyclodextrin Polymers 0.000 claims abstract description 4
- HFHDHCJBZVLPGP-RWMJIURBSA-N alpha-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO HFHDHCJBZVLPGP-RWMJIURBSA-N 0.000 claims abstract description 4
- 229940043377 alpha-cyclodextrin Drugs 0.000 claims abstract description 4
- 241000251468 Actinopterygii Species 0.000 claims description 10
- 235000013618 yogurt Nutrition 0.000 claims description 6
- 244000183278 Nephelium litchi Species 0.000 claims description 5
- 235000015742 Nephelium litchi Nutrition 0.000 claims description 5
- 235000000346 sugar Nutrition 0.000 claims description 4
- 244000144730 Amygdalus persica Species 0.000 claims description 3
- 244000099147 Ananas comosus Species 0.000 claims description 3
- 235000007119 Ananas comosus Nutrition 0.000 claims description 3
- 235000004936 Bromus mango Nutrition 0.000 claims description 3
- 240000007228 Mangifera indica Species 0.000 claims description 3
- 235000014826 Mangifera indica Nutrition 0.000 claims description 3
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 3
- 235000011034 Rubus glaucus Nutrition 0.000 claims description 3
- 235000009122 Rubus idaeus Nutrition 0.000 claims description 3
- 235000009184 Spondias indica Nutrition 0.000 claims description 3
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 3
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 3
- 240000001717 Vaccinium macrocarpon Species 0.000 claims description 3
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 claims description 3
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 3
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 claims description 3
- 235000021014 blueberries Nutrition 0.000 claims description 3
- 235000004634 cranberry Nutrition 0.000 claims description 3
- 235000014443 Pyrus communis Nutrition 0.000 claims description 2
- 240000001987 Pyrus communis Species 0.000 claims description 2
- 244000235659 Rubus idaeus Species 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 16
- 229960003646 lysine Drugs 0.000 abstract 1
- 229960002429 proline Drugs 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 11
- 239000012488 sample solution Substances 0.000 description 10
- 235000019688 fish Nutrition 0.000 description 9
- 210000003491 skin Anatomy 0.000 description 9
- 235000013930 proline Nutrition 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 6
- 239000002202 Polyethylene glycol Substances 0.000 description 5
- 229920001223 polyethylene glycol Polymers 0.000 description 5
- 235000019658 bitter taste Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000037406 food intake Effects 0.000 description 3
- 239000008369 fruit flavor Substances 0.000 description 3
- 238000005227 gel permeation chromatography Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 241000269908 Platichthys flesus Species 0.000 description 2
- NPYPAHLBTDXSSS-UHFFFAOYSA-N Potassium ion Chemical compound [K+] NPYPAHLBTDXSSS-UHFFFAOYSA-N 0.000 description 2
- 240000007651 Rubus glaucus Species 0.000 description 2
- FKNQFGJONOIPTF-UHFFFAOYSA-N Sodium cation Chemical compound [Na+] FKNQFGJONOIPTF-UHFFFAOYSA-N 0.000 description 2
- 150000001768 cations Chemical class 0.000 description 2
- 235000020971 citrus fruits Nutrition 0.000 description 2
- 239000013065 commercial product Substances 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 229910001414 potassium ion Inorganic materials 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 239000008213 purified water Substances 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 229910001415 sodium ion Inorganic materials 0.000 description 2
- WVXRAFOPTSTNLL-NKWVEPMBSA-N 2',3'-dideoxyadenosine Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@H]1CC[C@@H](CO)O1 WVXRAFOPTSTNLL-NKWVEPMBSA-N 0.000 description 1
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 244000298697 Actinidia deliciosa Species 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 241000972773 Aulopiformes Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000251730 Chondrichthyes Species 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 241000276438 Gadus morhua Species 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- LCWXJXMHJVIJFK-UHFFFAOYSA-N Hydroxylysine Natural products NCC(O)CC(N)CC(O)=O LCWXJXMHJVIJFK-UHFFFAOYSA-N 0.000 description 1
- PMMYEEVYMWASQN-DMTCNVIQSA-N Hydroxyproline Chemical compound O[C@H]1CN[C@H](C(O)=O)C1 PMMYEEVYMWASQN-DMTCNVIQSA-N 0.000 description 1
- 239000002211 L-ascorbic acid Substances 0.000 description 1
- 235000000069 L-ascorbic acid Nutrition 0.000 description 1
- 240000003394 Malpighia glabra Species 0.000 description 1
- 235000014837 Malpighia glabra Nutrition 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 244000070406 Malus silvestris Species 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 241000124008 Mammalia Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 240000005561 Musa balbisiana Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 241000276707 Tilapia Species 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 229960004998 acesulfame potassium Drugs 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- -1 acidulants Substances 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000011088 calibration curve Methods 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 230000037319 collagen production Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- YSMODUONRAFBET-UHFFFAOYSA-N delta-DL-hydroxylysine Natural products NCC(O)CCC(N)C(O)=O YSMODUONRAFBET-UHFFFAOYSA-N 0.000 description 1
- 210000004207 dermis Anatomy 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- PMMYEEVYMWASQN-UHFFFAOYSA-N dl-hydroxyproline Natural products OC1C[NH2+]C(C([O-])=O)C1 PMMYEEVYMWASQN-UHFFFAOYSA-N 0.000 description 1
- 230000002500 effect on skin Effects 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- YSMODUONRAFBET-UHNVWZDZSA-N erythro-5-hydroxy-L-lysine Chemical compound NC[C@H](O)CC[C@H](N)C(O)=O YSMODUONRAFBET-UHNVWZDZSA-N 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
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- QJHBJHUKURJDLG-UHFFFAOYSA-N hydroxy-L-lysine Natural products NCCCCC(NO)C(O)=O QJHBJHUKURJDLG-UHFFFAOYSA-N 0.000 description 1
- 229960002591 hydroxyproline Drugs 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 150000003148 prolines Chemical class 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 239000012085 test solution Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- FGMPLJWBKKVCDB-UHFFFAOYSA-N trans-L-hydroxy-proline Natural products ON1CCCC1C(O)=O FGMPLJWBKKVCDB-UHFFFAOYSA-N 0.000 description 1
- 239000004034 viscosity adjusting agent Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
Landscapes
- Medicinal Preparation (AREA)
- Cosmetics (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
本発明は、コラーゲンペプチド含有飲料に関するものである。 The present invention relates to a collagen peptide-containing beverage.
コラーゲンは、ゼラチンとして、食品分野で従来から用いられている動物性タンパク質であるが、真皮や結合組織などの主成分であることから、近年、医療分野や美容分野の面からも特に注目を集めている。このため、機能性の高いコラーゲンを簡便に摂取するために、多くのコラーゲン入り飲食品が開発されている（例えば特許文献１等）。また摂取したコラーゲンを体内で効率的に利用するために、高分子のコラーゲンを低分子量化した、コラーゲンペプチド入りの飲食品も開発されている（例えば特許文献２等）。また近年では高い効果を得るために、一本あたり１０，０００ｍｇのコラーゲンペプチドを配合した飲料が主流になっている。 Collagen is an animal protein conventionally used as a gelatin in the food field, but since it is the main component of the dermis and connective tissue, it has recently attracted particular attention from the medical and beauty fields. ing. Therefore, many collagen-containing foods and beverages have been developed in order to easily ingest highly functional collagen (for example, Patent Document 1). In order to efficiently use the ingested collagen in the body, foods and drinks containing a collagen peptide in which a high molecular weight collagen is reduced have been developed (for example, Patent Document 2). In recent years, in order to obtain a high effect, beverages containing 10,000 mg of collagen peptide per bottle have become mainstream.
コラーゲンは独特の粘性、風味、臭気を有する問題を持っているが、これを回避するためにコラーゲンペプチドを低濃度にすると、テクスチャー（口中に含んだときの効果感・満足感）が悪化するという問題がある。特許文献３では平均分子量が２０００〜１００００のコラーゲンペプチドを用い、キサンタンガムとナトリウムイオンやカリウムイオンといった陽イオンを用いることで、テクスチャーに優れたコラーゲン含有飲料を提供している。しかし、ナトリウムイオンやカリウムイオンといった陽イオンの添加によりｐＨは上昇するため、コラーゲンペプチドの安定性が低下するといった問題や、コラーゲンの濃度が最大５％（ｗ／ｖ）であるため飲用後に得られる肌効果が十分でないという問題がある。また平均分子量が２０００を超えるコラーゲンペプチドを用いると、室温における粘度に対し一般的な冷蔵庫の温度に相当する４℃での粘性が著しく高くなるため、冷蔵庫で冷やしたものを飲用する際のテクスチャーが悪化するという問題もある。 Collagen has a problem with unique viscosity, flavor, and odor, but if the collagen peptide is made low in order to avoid this, the texture (effect / satisfaction when contained in the mouth) is worsened. There's a problem. Patent Document 3 provides a collagen-containing beverage excellent in texture by using a collagen peptide having an average molecular weight of 2000 to 10,000 and using xanthan gum and a cation such as sodium ion or potassium ion. However, since the pH increases due to the addition of a cation such as sodium ion or potassium ion, the stability of the collagen peptide decreases, and the collagen concentration is 5% (w / v) at the maximum so that it can be obtained after drinking. There is a problem that the skin effect is not sufficient. In addition, when a collagen peptide having an average molecular weight exceeding 2000 is used, the viscosity at 4 ° C. corresponding to a general refrigerator temperature is significantly higher than the viscosity at room temperature. There is also the problem of getting worse.
室温及び冷蔵で飲用した際のテクスチャーが優れている上に、肌状態の改善効果が高いコラーゲンペプチド含有飲料を提供する。 Provided is a collagen peptide-containing beverage having excellent texture when drunk at room temperature and refrigerated and having a high effect of improving skin condition.
そこで、本発明者らはテクスチャーと効果を両立させるとともに、風味の優れた飲料に関して鋭意検討した結果、本発明品を完成させた。 Accordingly, the present inventors have completed the product of the present invention as a result of earnestly examining a beverage having excellent texture and effect while achieving both a texture and an effect.
本発明は以下の通りである。
［１］平均分子量１２００以下のコラーゲンペプチドを２５％（ｗ／ｖ）以上含有してなり、室温における液粘度が１０〜３５ｍＰａ・ｓの範囲に、また４℃における液粘度が２０〜５０ｍＰａ・ｓの範囲に含まれるとともに、ヨーグルト、シュガー、ライチ、ピーチ、マンゴー、パイナップル、ラズベリー、ブルーベリー、クランベリー、ペアーのうちいずれかのフレーバーを少なくとも含有することを特徴とするコラーゲンペプチド含有飲料。
［２］更にプロリン、リジン、オルニチンのいずれか１種又は２種以上を含有することを特徴とする、［１］記載のコラーゲンペプチド含有飲料。
［３］更にαシクロデキストリンを含有することを特徴とする、［１］又は［２］記載のコラーゲンペプチド含有飲料。
［４］魚由来のコラーゲンペプチドを用いることを特徴とする、［１］〜［３］のいずれかに記載のコラーゲンペプチド含有飲料。
The present invention is as follows.
[1] Containing 25% (w / v) or more of a collagen peptide having an average molecular weight of 1200 or less, the liquid viscosity at room temperature is in the range of 10 to 35 mPa · s, and the liquid viscosity at 4 ° C. is 20 to 50 mPa · s. And a collagen peptide-containing beverage comprising at least a flavor of any one of yogurt, sugar, lychee, peach, mango, pineapple, raspberry, blueberry, cranberry and pear.
[2] The collagen peptide-containing beverage according to [1], further comprising one or more of proline, lysine and ornithine.
[3] The collagen peptide-containing beverage according to [1] or [2], further comprising α-cyclodextrin.
[4] The collagen peptide-containing beverage according to any one of [1] to [3], wherein a collagen peptide derived from fish is used.
本発明によれば、室温及び冷蔵で飲用した際のテクスチャーが優れている上に、肌状態の改善効果が高いコラーゲンペプチド含有飲料を提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, the texture at the time of drinking at room temperature and refrigeration is excellent, Furthermore, the collagen peptide containing drink with a high improvement effect of skin state can be provided.
コラーゲンペプチドは、ゼラチンを酵素や酸で加水分解して得られたものであり、グリシンを多く含むタンパク質であり、市販品としても入手可能である。コラーゲンとしては、哺乳類のコラーゲン組織から抽出したコラーゲンであっても、魚類のコラーゲン組織から抽出したコラーゲンであっても、特に限定されるものではない。近年、商品イメージや安全性等の観点から、魚類由来のコラーゲンであることが好ましい。魚類由来のコラーゲンの原料としては、海水魚であっても淡水魚であってもよく、マグロ（キハダ）、サメ、タラ、ヒラメ、カレイ、タイ、テラピア、サケ等の皮が挙げられる。哺乳類由来のコラーゲンの原料としては、ブタ、牛などが挙げられる。 The collagen peptide is obtained by hydrolyzing gelatin with an enzyme or an acid, is a protein containing a large amount of glycine, and is also available as a commercial product. The collagen is not particularly limited, whether it is collagen extracted from mammalian collagen tissue or collagen extracted from fish. In recent years, collagen derived from fish is preferable from the viewpoints of product image and safety. The raw material for collagen derived from fish may be saltwater fish or freshwater fish, and skins of tuna (sharkfin), shark, cod, flounder, flounder, Thailand, tilapia, salmon and the like. Examples of the raw material for mammal-derived collagen include pigs and cows.
本発明で用いられるコラーゲンペプチドは、平均分子量１２００以下の低分子量コラーゲンペプチドである。平均分子量１２００以下とすることにより、飲食品として摂取したときのコラーゲンペプチドの吸収性が高くなる。平均分子量は３００〜１０００であることが好ましく、４００〜８００以下であることが更に好ましい。平均分子量が１２００を超えると吸収性低下及び室温と冷蔵での粘性に大きな差を生じるという問題があり、平均分子量が３００以下では必要十分なテクスチャーを有する粘性を得られないという問題がある。なお、コラーゲンペプチドの平均分子量は、ゲルパーミエーションクロマトグラフィー（ＧＰＣ：ポリエチレングリコール（ＰＥＧ）標準）にて測定した値を意味するが、市販品の場合には、供給元から提供される製品情報に従えばよい。
ＧＰＣで平均分子量を求めるには、あらかじめ分子量が既知で異なる高分子：ポリエチレングリコール（ＰＥＧ）数種を同条件で測定して得られたリテンションタイムと分子量の関係の検量線を元に算出する。
本発明における平均分子量とは、この手法でＰＥＧ換算で算出した重量平均分子量を指す。
The collagen peptide used in the present invention is a low molecular weight collagen peptide having an average molecular weight of 1200 or less. By setting the average molecular weight to 1200 or less, the absorbability of the collagen peptide when ingested as a food or drink is increased. The average molecular weight is preferably 300 to 1000, and more preferably 400 to 800 or less. When the average molecular weight exceeds 1200, there is a problem in that the absorbability is lowered and a large difference in viscosity between room temperature and refrigeration occurs. When the average molecular weight is 300 or less, there is a problem that a viscosity having a necessary and sufficient texture cannot be obtained. The average molecular weight of the collagen peptide means a value measured by gel permeation chromatography (GPC: polyethylene glycol (PEG) standard). In the case of a commercial product, the product information provided by the supplier is included. Just follow.
In order to obtain the average molecular weight by GPC, the molecular weight is calculated based on a calibration curve of the relationship between the retention time and the molecular weight obtained by measuring several types of polymers: polyethylene glycol (PEG) having different molecular weights in advance under the same conditions.
The average molecular weight in the present invention refers to the weight average molecular weight calculated in terms of PEG by this method.
本発明のコラーゲンペプチド含有飲料の粘度は、室温においては１０〜３５ｍＰａ・ｓの範囲に、また４℃においては２０〜５０ｍＰａ・ｓの範囲にあることが室温のまま飲用した場合でも冷蔵して飲用した場合でも良好なテクスチャーを実現するために望ましい。室温において１０ｍＰａ・ｓ又は４℃において２０ｍＰａ・ｓに満たない飲料ではさらっとし過ぎており、満足感、効果感が少ない。また室温において３５ｍＰａ・ｓ又は４℃において５０ｍＰａ・ｓを越える飲料ではとろみが強すぎて飲みにくい。すなわちいずれの場合もテクスチャーが悪いという問題がある。 The viscosity of the collagen peptide-containing beverage of the present invention is in the range of 10 to 35 mPa · s at room temperature and in the range of 20 to 50 mPa · s at 4 ° C. Even in such a case, it is desirable to realize a good texture. A beverage that is less than 10 mPa · s at room temperature or 20 mPa · s at 4 ° C. is too dull and has little satisfaction and effect. Also, beverages exceeding 35 mPa · s at room temperature or 50 mPa · s at 4 ° C. are too thick and difficult to drink. That is, in any case, there is a problem that the texture is bad.
本発明で用いられるフレーバーとしては、ヨーグルト、シュガー、ライチ、ピーチ、マンゴー、パイナップル、ラズベリー、ブルーベリー、クランベリー、ペアーのいずれか一つ若しくは二つ以上であることが風味と臭気改善の観点から好ましく、より好ましくはヨーグルト、ライチが挙げられる。これら以外のフルーツフレーバー、例えばグレープフルーツ、オレンジ、レモンなどの柑橘系フレーバー、アセロラ、アップル、ストロベリー、キウイフルーツ、バナナなどの非柑橘系フルーツフレーバー、又はフルーツ以外のフレーバー（ヨーグルト、シュガーを除く）、例えばコーヒー、キャラメル、茶、クリームといったフレーバー群からのみ選択された組み合わせでは低分子コラーゲンペプチドに由来するえぐみや苦みの低減及び臭気のマスキングが十分でないという問題がある。 The flavor used in the present invention is preferably yogurt, sugar, lychee, peach, mango, pineapple, raspberry, blueberry, cranberry, a pair from the viewpoint of flavor and odor improvement, More preferred are yogurt and lychee. Other fruit flavors such as citrus flavors such as grapefruit, orange and lemon, non-citrus fruit flavors such as acerola, apple, strawberry, kiwifruit and banana, or non-fruit flavors (excluding yogurt and sugar), for example A combination selected only from a group of flavors such as coffee, caramel, tea, and cream has a problem in that it does not sufficiently reduce the bitterness and bitterness derived from the low molecular collagen peptide and mask the odor.
本発明の飲料にはリジン、プロリン及びオルニチンからなる群より選択された少なくとも１つのアミノ酸を添加することが好ましい。リジン、プロリン及びオルニチンは、コラーゲンの構成成分又はコラーゲンの合成促進成分として知られている。体内でのこれらの追加アミノ酸を添加することによって、体内におけるコラーゲンの生成効率及び利用効率が高まる。本発明において好ましく使用される低分子量コラーゲンペプチドの多くは魚類の鱗や皮から抽出したものであるが、魚由来のコラーゲンペプチドは、人や他の動物のコラーゲンに比較してプロリン、リジンの含有量が少ない特徴がある。そのような理由から、本発明の構成に更にプロリンやリジンを追加することによりコラーゲン産生をより高めることができ、単純なコラーゲン摂取量アップでは達成できない肌への効果とテクスチャー、風味のバランスのとれた飲料がはじめて調製可能となることがわかった。これらの追加アミノ酸の添加量は、リジンの場合には、コラーゲンペプチドの質量に対してコラーゲンペプチド中のヒドロキシリジン以外のリジンを含めてトータル５質量％〜３０質量％となるように添加することが好ましく、５質量％〜１５質量％であることが風味のバランスの観点でより好ましい。同様に、プロリンの場合には、コラーゲンペプチド中のヒドロキシプロリン以外のプロリンを含めてトータル１５質量％〜５０質量％となるように添加することが好ましく、１５質量％〜３０質量％であることがより好ましい。オルニチンの場合には０．０１質量％〜５０質量％であることが好ましく、０．１質量％〜２０質量％あることがより好ましい。 It is preferable to add at least one amino acid selected from the group consisting of lysine, proline and ornithine to the beverage of the present invention. Lysine, proline and ornithine are known as collagen components or collagen synthesis promoting components. By adding these additional amino acids in the body, the production efficiency and utilization efficiency of collagen in the body is increased. Many of the low molecular weight collagen peptides preferably used in the present invention are extracted from fish scales and skins, but fish-derived collagen peptides contain proline and lysine as compared to human and other animal collagen. There is a feature that quantity is small. For this reason, collagen production can be further increased by adding proline or lysine to the composition of the present invention, and the balance of the effects on the skin, texture and flavor that cannot be achieved by simply increasing the amount of collagen intake. It was found that the first beverage can be prepared for the first time. In the case of lysine, these additional amino acids may be added so that the total amount of lysine is 5% by mass to 30% by mass including lysine other than hydroxylysine in the collagen peptide with respect to the mass of the collagen peptide. It is preferably 5% by mass to 15% by mass from the viewpoint of the balance of flavor. Similarly, in the case of proline, it is preferable to add so that it may become a total of 15 mass%-50 mass% including prolines other than the hydroxyproline in a collagen peptide, and it is 15 mass%-30 mass%. More preferred. In the case of ornithine, the content is preferably 0.01% by mass to 50% by mass, and more preferably 0.1% by mass to 20% by mass.
本発明の飲料には、上記の他に任意成分として、甘味料、酸味料、着色料、ビタミン類、カロテノイドやフラボノイドなどの抗酸化成分、カルシウムなどのミネラル類、を適宜加えることが出来る。 In addition to the above, sweeteners, acidulants, colorants, vitamins, antioxidant components such as carotenoids and flavonoids, and minerals such as calcium can be appropriately added to the beverage of the present invention.
以下に本発明の実施例を示すが、本発明は以下に示す実施例に何ら限定されることは無い。なお、特に断り無い限り、「％」は質量基準である。 Examples of the present invention are shown below, but the present invention is not limited to the following examples. Unless otherwise specified, “%” is based on mass.
［実施例１］
精製水１０ｇにコラーゲンペプチド（魚由来；平均分子量５００）１１．５ｇを添加して６０℃に加温して溶解した。溶解完了後クエン酸を０．８ｇ添加し、更にエリスリトール１ｇ、スクラロース０．０１ｇ、アセスルファムカリウム０．０１ｇ及びＬ−アスコルビン酸０．４ｇを順次添加し、ライチ香料７５μＬを添加し、調整用精製水で全量を３０ｍｌとし、実施例１の試料液を調製した。得られた試料液のｐＨは３．９であった。
[Example 1]
11.5 g of collagen peptide (fish-derived; average molecular weight 500) was added to 10 g of purified water and dissolved by heating to 60 ° C. After dissolution is completed, 0.8 g of citric acid is added, 1 g of erythritol, 0.01 g of sucralose, 0.01 g of acesulfame potassium and 0.4 g of L-ascorbic acid are added successively, 75 μL of lychee fragrance is added, and purified water for adjustment The total volume was 30 ml, and the sample solution of Example 1 was prepared. The pH of the obtained sample solution was 3.9.
［実施例２〜１１］
コラーゲンペプチドの平均分子量及び添加量を表１に記載されているように変更し、更に一部水準についてはプロリン、リジン、オルニチンを加えた以外は、実施例１と同じようにして、実施例２〜１１の試料液を調整した。
[Examples 2 to 11]
Example 2 was carried out in the same manner as in Example 1 except that the average molecular weight and addition amount of the collagen peptide were changed as described in Table 1, and some levels were added with proline, lysine and ornithine. ˜11 sample solutions were prepared.
［比較例１〜７］
コラーゲンペプチドの平均分子量及び添加量を表２に記載されているように変更し、一部水準については粘度調整剤を加えた以外は、実施例１と同じようにして、比較例１〜７の試料液を調整した。
[Comparative Examples 1 to 7]
The average molecular weight and addition amount of the collagen peptide were changed as described in Table 2, except that a viscosity modifier was added for some levels in the same manner as in Example 1, and Comparative Examples 1 to 7 A sample solution was prepared.
［粘度、テクスチャー試験］
本発明のコラーゲンペプチド含有飲料の粘度は、室温においては１０〜３５ｍＰａ・ｓの範囲に、また４℃においては２０〜５０ｍＰａ・ｓの範囲にあることが室温のまま飲用した場合でも冷蔵して飲用した場合でも良好なテクスチャーを実現するために望ましい。室温において１０ｍＰａ・ｓ又は４℃において２０ｍＰａ・ｓに満たない飲料ではさらっとし過ぎており、満足感、効果感が少ない。また室温において３５ｍＰａ・ｓ又は４℃において５０ｍＰａ・ｓを越える飲料ではとろみが強すぎて飲みにくい。すなわちいずれの場合もテクスチャーが悪いという問題がある。
[Viscosity, texture test]
The viscosity of the collagen peptide-containing beverage of the present invention is in the range of 10 to 35 mPa · s at room temperature and in the range of 20 to 50 mPa · s at 4 ° C. Even in such a case, it is desirable to realize a good texture. A beverage that is less than 10 mPa · s at room temperature or 20 mPa · s at 4 ° C. is too dull and has little satisfaction and effect. Also, beverages exceeding 35 mPa · s at room temperature or 50 mPa · s at 4 ° C. are too thick and difficult to drink. That is, in any case, there is a problem that the texture is bad.
実施例１〜１１、比較例１〜７の試料液について粘度測定及びテクスチャー評価を実施した。
評価方法としては、パネラー２０名に実施例及び比較例の各飲料を試飲してもらい、満足感、効果感等の観点で良好であれば○、満足感、効果感不足、物足りないなどの場合には×で評価してもらい、○の比率が６割を超えた場合に最終評価を○とし、×の比率が６割を超えた場合に最終評価を×として評価した。
Viscosity measurement and texture evaluation were implemented about the sample liquid of Examples 1-11 and Comparative Examples 1-7.
As an evaluation method, when 20 panelists have sampled each of the beverages of Examples and Comparative Examples, if it is satisfactory from the viewpoint of satisfaction, effect, etc., ○, satisfaction, lack of effect, unsatisfactory, etc. Was evaluated as x, and when the ratio of ○ exceeded 60%, the final evaluation was evaluated as ○, and when the ratio of X exceeded 60%, the final evaluation was evaluated as ×.
結果を表３、表４に示す。表に示したとおり、１０〜３５ｍＰａ・ｓの範囲に、また４℃においては２０〜５０ｍＰａ・ｓの範囲にあるときに良好なテクスチャーが得られている。また比較例３でも良好なテクスチャーが得られた。 The results are shown in Tables 3 and 4. As shown in the table, a good texture is obtained in the range of 10 to 35 mPa · s, and in the range of 20 to 50 mPa · s at 4 ° C. Also, a good texture was obtained in Comparative Example 3.
［肌水分評価試験］
４０〜６０歳の女性４８人を無作為に抽出し、各４人の１２グループに分け、それぞれ実施例１〜１１及び比較例３の試験液を１回／日で１０日間摂取させた。各被験者は摂取前と摂取後における上腕部の肌水分量を、２３℃４５％の恒温恒湿条件下に２時間居続けさせたのちに測定した。摂取前後の肌水分量の変化を表５に示す。
実施例１〜１１の摂取群では肌水分量が顕著に増加し効果を示しているのに対し、比較例３では肌水分量の増加は見られず、効果を示さなかった。
[Skin moisture evaluation test]
Forty-eight women aged 40 to 60 years were randomly selected and divided into 12 groups of 4 each, and the test solutions of Examples 1 to 11 and Comparative Example 3 were each taken once a day for 10 days. Each subject measured the moisture content of the upper arm before and after ingestion after being kept at a constant temperature and humidity of 23 ° C. and 45% for 2 hours. Table 5 shows changes in skin moisture before and after ingestion.
In the ingestion groups of Examples 1 to 11, the skin moisture content increased significantly and showed an effect, whereas in Comparative Example 3, no increase in skin moisture content was seen and the effect was not shown.
［風味、臭気評価］
［実施例１２］
調整水の添加前にヨーグルトフレーバーを７５μＬ添加した以外は全て実施例４と同じようにして、実施例１２の試料液を調整した。
[Flavor and odor evaluation]
[Example 12]
The sample solution of Example 12 was prepared in the same manner as in Example 4 except that 75 μL of yogurt flavor was added before the adjustment water was added.
［実施例１３〜２１、比較例８〜１７］
フレーバーの種類及び量を表６〜表９に示すように変更した以外は全て実施例８と同じようにして、実施例１３〜２１、比較例８〜１７の試料液を調整した。
[Examples 13 to 21, Comparative Examples 8 to 17]
Sample solutions of Examples 13 to 21 and Comparative Examples 8 to 17 were prepared in the same manner as Example 8 except that the types and amounts of flavors were changed as shown in Tables 6 to 9.
［実施例２２〜２４］
香料の添加前に表７に示すようにαシクロデキストリンを１００ｍｇ加えた以外は全て実施例１９〜２１と同じようにして、実施例２２〜２４の試料液を調整した。
[Examples 22 to 24]
Sample solutions of Examples 22 to 24 were prepared in the same manner as Examples 19 to 21 except that 100 mg of α-cyclodextrin was added as shown in Table 7 before the addition of the fragrance.
［官能試験］
実施例１２〜２４、及び比較例８〜１７の試料液について、風味（えぐみ、苦み）及び臭気の試験を行った。
表１０に示したように実施例１２〜２４の試料液は原料由来の風味及び臭気が改善されているが、比較例８〜１７の試料液では不十分であった。
[Sensory test]
With respect to the sample solutions of Examples 12 to 24 and Comparative Examples 8 to 17, the taste (bitter taste, bitterness) and odor were tested.
As shown in Table 10, the sample solutions of Examples 12 to 24 were improved in flavor and odor derived from the raw materials, but the sample solutions of Comparative Examples 8 to 17 were insufficient.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2009263320A JP5303438B2 (en) | 2009-11-18 | 2009-11-18 | Beverage containing collagen peptide |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2009263320A JP5303438B2 (en) | 2009-11-18 | 2009-11-18 | Beverage containing collagen peptide |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| JP2011103822A true JP2011103822A (en) | 2011-06-02 |
| JP2011103822A5 JP2011103822A5 (en) | 2013-04-11 |
| JP5303438B2 JP5303438B2 (en) | 2013-10-02 |
Family
ID=44228091
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2009263320A Active JP5303438B2 (en) | 2009-11-18 | 2009-11-18 | Beverage containing collagen peptide |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP5303438B2 (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012235759A (en) * | 2011-05-13 | 2012-12-06 | Asahi Kasei Chemicals Corp | Beverage containing collagen |
| WO2013051556A1 (en) | 2011-10-07 | 2013-04-11 | 富士フイルム株式会社 | Drink composition |
| CN103169117A (en) * | 2013-04-03 | 2013-06-26 | 浙江万里学院 | Blueberry and black fungus mixed fruit juice beverage and preparation method thereof |
| CN103478817A (en) * | 2013-09-23 | 2014-01-01 | 伊春市鑫野实业有限公司 | Blueberry collagen juice beverage |
| CN104544405A (en) * | 2015-02-09 | 2015-04-29 | 哈尔滨工业大学 | Litchi-flavor functional beverage capable of improving sleep quality of spacemen and preparation method of litchi-flavor functional beverage |
| JP2015181349A (en) * | 2014-03-20 | 2015-10-22 | 高田香料株式会社 | Flavor improver and method of improving flavor of collagen-containing food and beverage using the same |
| CN107950933A (en) * | 2017-11-28 | 2018-04-24 | 广州颜如玉医药科技有限公司 | A kind of marine fish skin collagen oligopeptide oral liquid and preparation method thereof |
| CN109077205A (en) * | 2018-07-30 | 2018-12-25 | 黑龙江省农业科学院园艺分院 | A kind of wild blueberry raspberry composite fruit juice formula and its processing technology |
| CN109393262A (en) * | 2018-11-20 | 2019-03-01 | 晨氏(广东)健康科技有限公司 | A kind of collagen Cranberry fruit drink and preparation method thereof |
| WO2020111216A1 (en) * | 2018-11-30 | 2020-06-04 | サントリーホールディングス株式会社 | Liquid composition for oral ingestion containing collagen peptide and method for suppressing foaming of liquid composition for oral ingestion |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59135868A (en) * | 1983-01-13 | 1984-08-04 | ゼネラル・フ−ヅ・コ−ポレ−シヨン | Modification of fruit flavored beverage |
| JP2002051734A (en) * | 2000-08-08 | 2002-02-19 | Nitta Gelatin Inc | Collagen added food and drink |
| JP2003238597A (en) * | 2002-02-15 | 2003-08-27 | Yaizu Suisankagaku Industry Co Ltd | Collagen peptide derived from fish and method for producing the same, and food and drink, and cosmetic containing the collagen peptide |
| WO2007125888A1 (en) * | 2006-04-28 | 2007-11-08 | Lion Corporation | Liquid composition for oral dosage |
| JP2008194010A (en) * | 2007-02-15 | 2008-08-28 | Nihon Koken Kk | Method for producing collagen peptide-containing composition, and use of the composition |
| WO2009123029A1 (en) * | 2008-03-31 | 2009-10-08 | 株式会社 大塚製薬工場 | Blood ammonia level regulator |
-
2009
- 2009-11-18 JP JP2009263320A patent/JP5303438B2/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59135868A (en) * | 1983-01-13 | 1984-08-04 | ゼネラル・フ−ヅ・コ−ポレ−シヨン | Modification of fruit flavored beverage |
| JP2002051734A (en) * | 2000-08-08 | 2002-02-19 | Nitta Gelatin Inc | Collagen added food and drink |
| JP2003238597A (en) * | 2002-02-15 | 2003-08-27 | Yaizu Suisankagaku Industry Co Ltd | Collagen peptide derived from fish and method for producing the same, and food and drink, and cosmetic containing the collagen peptide |
| WO2007125888A1 (en) * | 2006-04-28 | 2007-11-08 | Lion Corporation | Liquid composition for oral dosage |
| JP2008194010A (en) * | 2007-02-15 | 2008-08-28 | Nihon Koken Kk | Method for producing collagen peptide-containing composition, and use of the composition |
| WO2009123029A1 (en) * | 2008-03-31 | 2009-10-08 | 株式会社 大塚製薬工場 | Blood ammonia level regulator |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012235759A (en) * | 2011-05-13 | 2012-12-06 | Asahi Kasei Chemicals Corp | Beverage containing collagen |
| WO2013051556A1 (en) | 2011-10-07 | 2013-04-11 | 富士フイルム株式会社 | Drink composition |
| CN103169117A (en) * | 2013-04-03 | 2013-06-26 | 浙江万里学院 | Blueberry and black fungus mixed fruit juice beverage and preparation method thereof |
| CN103169117B (en) * | 2013-04-03 | 2014-12-31 | 浙江万里学院 | Blueberry and black fungus mixed fruit juice beverage and preparation method thereof |
| CN103478817A (en) * | 2013-09-23 | 2014-01-01 | 伊春市鑫野实业有限公司 | Blueberry collagen juice beverage |
| JP2015181349A (en) * | 2014-03-20 | 2015-10-22 | 高田香料株式会社 | Flavor improver and method of improving flavor of collagen-containing food and beverage using the same |
| CN104544405A (en) * | 2015-02-09 | 2015-04-29 | 哈尔滨工业大学 | Litchi-flavor functional beverage capable of improving sleep quality of spacemen and preparation method of litchi-flavor functional beverage |
| CN107950933A (en) * | 2017-11-28 | 2018-04-24 | 广州颜如玉医药科技有限公司 | A kind of marine fish skin collagen oligopeptide oral liquid and preparation method thereof |
| CN109077205A (en) * | 2018-07-30 | 2018-12-25 | 黑龙江省农业科学院园艺分院 | A kind of wild blueberry raspberry composite fruit juice formula and its processing technology |
| CN109393262A (en) * | 2018-11-20 | 2019-03-01 | 晨氏(广东)健康科技有限公司 | A kind of collagen Cranberry fruit drink and preparation method thereof |
| WO2020111216A1 (en) * | 2018-11-30 | 2020-06-04 | サントリーホールディングス株式会社 | Liquid composition for oral ingestion containing collagen peptide and method for suppressing foaming of liquid composition for oral ingestion |
| CN113166229A (en) * | 2018-11-30 | 2021-07-23 | 三得利控股株式会社 | Liquid oral composition containing collagen peptide and method for inhibiting foaming of liquid oral composition |
| JPWO2020111216A1 (en) * | 2018-11-30 | 2021-09-30 | サントリーホールディングス株式会社 | A method for suppressing foaming of a liquid oral composition containing a collagen peptide and a liquid oral composition |
| JP7179085B2 (en) | 2018-11-30 | 2022-11-28 | サントリーホールディングス株式会社 | Oral Liquid Composition Containing Collagen Peptide and Method for Suppressing Foaming of Liquid Oral Composition |
Also Published As
| Publication number | Publication date |
|---|---|
| JP5303438B2 (en) | 2013-10-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5303438B2 (en) | Beverage containing collagen peptide | |
| JP5283743B2 (en) | Beverage composition | |
| JP5283676B2 (en) | Method for producing collagen peptide-containing composition | |
| JP6796487B2 (en) | Cyclic dipeptide high content composition | |
| TW201733461A (en) | Jelly containing free amino acid or salt thereof | |
| JP7197519B2 (en) | Oral Liquid Composition Containing Collagen Peptide and Method for Improving Flavor of Liquid Oral Composition Containing Collagen Peptide | |
| JP5355809B1 (en) | Beverage | |
| US20170071232A1 (en) | Beverage composition | |
| JP4410074B2 (en) | Acid gel food | |
| JP2004298047A (en) | Acidic gel-like food | |
| JP6841371B1 (en) | Iron compound and collagen-containing composition | |
| JP2009153392A (en) | Oral liquid composition | |
| JP6714984B2 (en) | Container-packed acidic beverage with high citric acid content and reduced off-flavor derived from citric acid | |
| JP2003116503A (en) | Beverage having viscosity | |
| JP7197605B2 (en) | Liquid oral composition and method for reducing bitterness of liquid oral composition | |
| TW202002810A (en) | Liquid composition for oral use containing collagen peptide, and method for alleviating the acidity of liquid composition for oral use | |
| JP2019041696A (en) | Oral composition | |
| JP7336970B2 (en) | Paffia-containing acidic food and drink | |
| TW202404479A (en) | Composition | |
| TWI771351B (en) | Food and beverages containing cyclopropyl serine and ethanol and/or propylene glycol | |
| JP2022115389A (en) | Protein-containing acidic beverage | |
| JP2023143781A (en) | Mango leaf extract-containing beverage | |
| JP2019103493A (en) | Carbonated beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| RD04 | Notification of resignation of power of attorney |
Free format text: JAPANESE INTERMEDIATE CODE: A7424 Effective date: 20111216 |
|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20120702 |
|
| RD03 | Notification of appointment of power of attorney |
Free format text: JAPANESE INTERMEDIATE CODE: A7423 Effective date: 20120914 |
|
| RD04 | Notification of resignation of power of attorney |
Free format text: JAPANESE INTERMEDIATE CODE: A7424 Effective date: 20121004 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20130221 |
|
| A871 | Explanation of circumstances concerning accelerated examination |
Free format text: JAPANESE INTERMEDIATE CODE: A871 Effective date: 20130221 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20130513 |
|
| A975 | Report on accelerated examination |
Free format text: JAPANESE INTERMEDIATE CODE: A971005 Effective date: 20130510 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20130528 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20130624 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 5303438 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |