JP2011211962A - Beverage composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a beverage composition easy to drink by decreasing bitter taste and uncomfortable collagen smell, in spite of highly containing low-molecular weight collagen peptide.SOLUTION: This beverage composition including 5-50 wt.% of collagen peptide having a molecular weight main peak in gel filtration chromatography of ≤10,000 is decreased in bitter taste and uncomfortable collagen smell by including 0.005-0.05 wt.% lindane extract and 0.001-0.01 wt.% allyl hexanoate.

Description

The present invention relates to a beverage composition in which the bitterness and unpleasant odor of collagen peptides are reduced despite containing a high concentration of low molecular weight collagen peptides.

In recent years, beauty and prevention of skin aging have attracted women's attention, and a wide variety of foods containing collagen peptides are on the market. Among them, small beverages with an internal volume of 30 to 50 ml can increase the commercial value by selecting flavors, acidulants, sweeteners, etc. according to the consumer's preference, and are excellent in portability. Many have been sold.

As for the effect of collagen peptide, improvement of dry skin and rough skin has been reported by oral intake of 5 g or 10 g per day (Non-patent Documents 1 and 2). For this reason, the drink which mix | blended the collagen peptide has become the mainstream the thing of the high concentration which contained 1-10g of collagen peptides in 30-50 ml of internal volume.

However, since collagen peptides are obtained by extracting and degrading collagen contained in animal and fish bones, skins, scales, etc., unpleasant odors (hereinafter referred to as collagen odors) generated at the time of decomposition of raw materials or manufacturing processes. ). In addition, collagen peptides have a bitter taste similar to general peptides, and tend to have a strong bitter taste, especially for low-molecular-weight collagen peptides with high absorbability.

Therefore, a beverage containing a low molecular collagen peptide at a high concentration has a great problem in terms of taste due to the collagen odor and bitterness.

Several methods for reducing the bitterness and unpleasant odor of peptides have been reported so far. For example, an aqueous solution for oral administration is disclosed in which a sugar alcohol, a sour agent, and a plum flavor are blended with a peptide to suppress bitterness and gummy taste (Patent Document 1). However, this method reduces bitterness and gummy taste, but it cannot be expected to reduce unpleasant collagen odor.

Regarding the collagen odor, a method of masking the fish odor by blending indigestible dextrin with a beverage containing a fish-derived collagen peptide (Patent Document 2) is disclosed. However, it is necessary to blend a large amount of indigestible dextrin with respect to collagen, which is not suitable for beverages containing a high content of collagen peptides. In addition, this method cannot be expected to reduce the bitterness of the collagen peptide.

By the way, the taste and aroma of food are inseparable, and the deliciousness is formed by the harmony or synergistic effect of the taste and aroma. Therefore, as in the inventions of Patent Documents 1 and 2 described above, a technique for reducing only one of bitterness and unpleasant odor cannot provide a beverage with high commercial value and excellent taste and aroma.

As a technique to deal with such problems, there is a method for improving flavor and collagen odor by blending yeast extract with one or more selected from the group consisting of catechin, tannin, or yuzu polyphenol in beverages containing collagen peptides. It has been proposed (Patent Document 3).

However, yeast extract is a food material mainly used as an umami seasoning such as curry and stew because it contains abundant amino acids and nucleic acid-related substances such as inosinic acid and guanylic acid and has a unique taste and smell. Therefore, even if the collagen odor and bitterness are reduced by the addition of the yeast extract, the specific taste and odor may adversely affect the beverage.

Tannins and polyphenols are known to form insoluble complexes with peptides in aqueous solutions. When collagen peptides and yuzu polyphenols are blended in beverages, precipitation occurs over time, which significantly impairs the commercial value of beverages. There is a fear.

Japanese Patent Laid-Open No. 9-249694 JP 2006-180812 A JP 2009-261370 A Kazuchi Kikuchi and Yoshiharu Matahira, “Usefulness of Marine Collagen Peptides for Dry and Rough Skin of Humans”, Fragrance Journal, Fragrance Journal, September 15, 2003, Vol. 31, no. 9, p. 97-102 Aimi Tsunoda and 7 others, "The effect of oral intake of collagen peptide on skin keratin water absorption and blood biochemical tests", Health and Nutrition Food Research, Japan Health and Nutrition Food Association, December 24, 2004, Vol. . 7, no. 3, p. 45-52

An object of the present invention is to provide an easy-to-drink beverage composition with reduced bitterness and unpleasant collagen odor, despite containing a low molecular collagen peptide in a high concentration.

As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that a beverage containing a low molecular collagen peptide in a high concentration contains a linden extract and an allyl hexanoate, so that the bitterness and unpleasant collagen of the collagen peptide The inventors have found that the odor can be reduced and have completed the present invention. That is, the present invention relates to a collagen peptide having a molecular weight main peak of 10,000 or less in gel filtration chromatography of 5 to 50% by weight, linden extract 0.005 to 0.05% by weight, and allyl hexanoate 0.001. It is a composition for drink characterized by containing -0.01weight%.

Collagen is a water-insoluble protein having a specific amino acid sequence consisting of glycine and proline in the molecule and a collagen triple helix structure and a molecular weight of about 300,000. Collagen is a major component of animal connective tissue and is present in skin, bone, cartilage, tendon and the like.

Collagen peptide refers to a product obtained by treating collagen in animal connective tissue with acid, alkali, or enzyme to form gelatin, and further reducing the molecular weight with enzyme or the like to make it water-soluble.

The collagen peptide according to the present invention has a low molecular weight with a main peak of molecular weight of 10,000 or less. This is in order to effectively utilize the effect of the present invention that the bitterness increases from the main peak of molecular weight around 10,000 and the bitterness and unpleasant collagen odor are reduced.

Various low molecular weight collagen peptides, which are made from raw materials such as cattle and pig skin, fish skin and scales, and chicken skin, are sold for food, and commercially available products can be used. In addition, a commercially available collagen peptide having a large molecular weight can be used by reducing the molecular weight with an enzyme or the like.

The molecular weight of the collagen peptide is determined by the main peak in gel filtration chromatography. In addition, a main peak means the peak with the largest intensity | strength among the peaks obtained by gel filtration chromatography. The measurement conditions are shown below.
[Measurement conditions for gel filtration chromatography]
Column: Superdex Peptide HR 10/30 (GE Healthcare Japan Ltd.)
Eluent: 250 mM NaCl + 10 mM K ₂ HPO ₄ (adjusted to pH 7 with phosphoric acid)
Temperature: Room temperature Flow rate: 0.50 ml / min
Sample volume: 5 μl of 0.1% aqueous solution
Molecular weight proofing substances: Glycine (Gly), GlyGlyGly, GlyGlyGlyGlyGlyGly, aprotinin, cytochrome C

The content of the low molecular collagen peptide in the present invention is 5 to 50% by weight. If the concentration is lower than 5% by weight, the bitterness of the collagen peptide and unpleasant collagen odor are weak, and the effects of the present invention are not sufficiently exhibited. Further, when the concentration is higher than 50% by weight, the viscosity increases even when a low molecular weight collagen peptide is used.

The linden is a linden Takagi that grows mainly in the northern and central parts of Asia and in Europe. Its scientific name is Tilia corda Mill. It is. It is also called rainbow sage, small leaved Linden, green swordfish, linden. Bodaiju flower is called linden flower in Europe, and it is drunk as a herbal tea that enjoys the scent due to its characteristic sweet scent. Generally, it is said to have effects such as mental relaxation, relaxation of nerve tension, and prevention of insomnia.

The linden extract according to the present invention can be obtained by extracting the flower part of linden with a solvent such as water or ethyl alcohol. Both linden flower parts can be used raw or dried. The extraction method is not particularly limited, and for example, heating extraction, room temperature extraction, or the like can be selected as appropriate. As the extract form, a stream extract, tincture, concentrated extract, dry extract and the like are used as necessary. Linden extract is sold as a food raw material, and a commercially available product can be used.

The content of the linden extract in the present invention is 0.005 to 0.05% by weight. If the amount is less than 0.005% by weight, the effect of reducing the bitterness and unpleasant collagen odor cannot be sufficiently obtained. If the amount exceeds 0.05% by weight, the bitterness, astringency and smell of the linden extract are strongly felt.

The allyl hexanoate according to the present invention is a compound having a molecular formula of C ₉ H ₁₆ O ₂ and a molecular weight of 156.22, and is also referred to as allyl caproate. The property is a non-pale yellow transparent liquid and has a pineapple-like odor. Naturally contained in strawberries and pineapples. Allyl hexanoate is also recognized as a food additive as a perfume ingredient.

As the allyl hexanoate used in the present invention, either one obtained from nature or one obtained by a synthesis method can be used. As allyl hexanoate, commercially available food additives can be used. Although it may be added directly to the beverage, it is preferable to use a beverage diluted in advance with a solvent such as ethanol or propylene glycol. Moreover, commercially available fragrance | flavor formulations, such as a fruit fragrance | flavor and an herb fragrance | flavor which mix | blended other fragrance | flavor components with allyl hexanoate, can also be used.

The addition amount of allyl hexanoate in the present invention is 0.001 to 0.01% by weight. This is because if the amount is less than 0.001% by weight, the effect of reducing the unpleasant collagen odor cannot be sufficiently obtained, and if it exceeds 0.01% by weight, the smell of allyl hexanoate is strongly felt.

Although there is no restriction | limiting in particular in pH of the composition for drinks in this invention, pH 3-5 is preferable when a moderate acidity is considered.

Other ingredients can be blended in the beverage composition of the present invention as necessary. For example, sugars such as sucrose, glucose, maltose, oligosaccharides and fructose, high sweetness sweeteners such as acesulfame potassium, sucralose, stevia, neotame and aspartame, sugar alcohols such as maltitol, erythritol, xylitol and sorbitol, orange, Fruit juices such as apple and strawberry, citric acid, malic acid, gluconic acid, adipic acid and lemon fruit juice and other acidulants, amino acids, peptides, coenzyme Q10, DHA, EPA, α-lipoic acid, N-acetylglucosamine, glucosamine, ellag Physiologically active substances such as acids, royal jelly, propolis, astaxanthin and herbal extracts, and pigments.

The beverage composition according to the present invention refers to an oral intake that is in the form of a liquid when ingested. For example, food drinks such as soft drinks, carbonated drinks, fruit drinks, milk drinks, alcoholic beverages and powdered drinks. Drugs or quasi drugs such as liquids, syrups, tinctures and limonades are included.

There is no restriction | limiting in particular about the manufacturing method of the drink composition of this invention, It can manufacture according to a conventional method. For example, in the case of a soft drink, it is manufactured through a preparation process such as a low molecular weight collagen peptide, linden extract, allyl hexanoate, acidulant and sweetener, and a sterilization / filling process. As long as the sterilization conditions satisfy the conditions stipulated in the Food Sanitation Law, various sterilizers such as a plate heat exchanger, a tube heat exchanger, and a pasterizer can be used. The filling method is not particularly limited, and hot pack filling, aseptic filling, and the like can be employed. In the case of a powdered beverage, it is produced through a mixing and granulating step and a filling step of low molecular collagen peptide, linden extract, allyl hexanoate, acidulant, sweetener and the like. As the granulation method, conventional methods such as fluidized bed granulation, extrusion granulation, and stirring granulation can be adopted. Furthermore, the container filled with the beverage composition of the present invention is not particularly limited as long as it can contain a liquid or powder, and bottles, cans, PET containers, paper, aluminum pouches, and the like can be used.

ADVANTAGE OF THE INVENTION According to this invention, although it contains a low molecular collagen peptide in high concentration, the composition for drinks which a bitter taste and unpleasant collagen smell are reduced can be provided.

EXAMPLES The present invention will be specifically described below with reference to examples, but the scope of the invention is not limited thereby.

Example 1
Meiji FM Collagen 12g (Meiji Food Materia, molecular weight main peak 8,000, collagen peptide containing 100% by weight), Bodaiju Extract Powder MF 0.01g (Maruzen Pharmaceutical, Linden extract containing 50% by weight), allyl hexanoate Water is added to 0.4 g of the formulation (containing 1% by weight as allyl hexanoate) so that the total amount becomes 100 g, stirred and dissolved, filtered, and heat sterilized at 90 ° C. to obtain the beverage of Example 1. The allyl hexanoate preparation was prepared by adding 60 g of ethanol to 1 g of allyl hexanoate and mixing, and then adding 39 g of water.

(Examples 2 to 10)
Beverages of Examples 2 to 11 and Comparative Examples 1 to 12 were prepared using the same raw materials as in Example 1 so that the ingredients were as shown in Table 1. A beverage containing 5 or 25% by weight of a marine matrix T (manufactured by Yaizu Suisan Kagaku Kogyo Co., Ltd., molecular weight main peak 12,000, containing 100% by weight as a collagen peptide) was prepared in the same manner as Comparative Example 13 and It was set to 14. These evaluation results are shown in Table 1.

[Evaluation criteria for bitterness]
◎: No bitterness ○: Slightly bitter △: Slightly bitter ×: Bitterness Note 1: Strong bitterness and astringency of linden extract

[Evaluation criteria for collagen odor]
◎: No collagen odor ○: Slightly collagen odor △: Slightly collagen odor ×: Collagen odor Note 2: No collagen odor but slightly allyl hexanoate odor Note 3: No collagen odor, but hexane Strong smell of allyl acid Note 4: Strong smell of linden extract

[Evaluation criteria for ease of drinking]
A: Very easy to drink B: Easy to drink C: Difficult to drink D: Very difficult to drink Note 5: Although there is no bitterness and collagen smell, it is viscous and difficult to drink

As shown in Table 1, Examples 1 to 10 contained a predetermined amount of linden extract and allyl hexanoate, thereby reducing the bitter taste and unpleasant collagen odor of the collagen peptide, resulting in beverages that were easy to drink.

On the other hand, the beverages of Comparative Examples 2 and 11 having a bitter taste and an unpleasant collagen odor, and the beverages of Comparative Examples 3 to 10 in which either the bitter taste or the unpleasant collagen odor was reduced were difficult to drink. Further, the beverage of Comparative Example 1 containing only 1% by weight of the collagen peptide having a molecular weight main peak of 8,000 has little bitterness and collagen odor, and the collagen peptide having a molecular weight main peak of 12,000 is 5 or 25. The beverages of Comparative Examples 13 and 14 containing% by weight had a collagen odor but little bitterness. Furthermore, although the drink of the comparative example 12 did not have a bitter taste and a collagen smell, it was viscous and it was hard to drink.

The chart of gel filtration chromatography of Marine Matrix T with a molecular weight main peak of 12,000 used in Examples and Comparative Examples is shown in FIG. 1, and the chart of Meiji FM collagen with a molecular weight main peak of 8,000 is shown in FIG. Show.

Based on the results obtained in Examples 1 to 10, Examples 11 and 12 and Comparative Examples 15 and 16 having a pH of 3.6 to 4.8 were prepared.

(Example 11)
[Part A]
Meiji FM collagen (manufactured by Meiji Food Materia, molecular weight main peak 8,000, containing 100% by weight as collagen peptide) 120 g
3g of citric acid
Bodaiju extract powder MF (manufactured by Maruzen Pharmaceutical, containing 50% by weight as linden extract) 0.05 g
[Part B]
Maltitol 50g
Acesulfame potassium 0.06g
Sucralose 0.02g
Perfume liquid formulation (containing 1% by weight of allyl hexanoate) 4g
[Production method]
Part A is dissolved in 400 g of purified water, heated to 90 ° C., and then cooled to 40 ° C. This is filtered through Celite to give Liquid A. Part B is added to liquid A, and the whole amount is made 1 kg with purified water, followed by membrane filter filtration. This is filled into a 50 ml brown glass bottle, capped, and further sterilized at 91 ° C. for 7 minutes to obtain the beverage of Example 11.

(Example 12)
Meiji FM collagen (manufactured by Meiji Food Materia, main peak of molecular weight 8,000, containing 100% by weight as collagen peptide) 120 g, citric acid 21 g, Bodaiju extract powder MF (manufactured by Maruzen Pharmaceutical, containing 50% by weight as linden extract) Dextrin is added to 200 g to 05 g, maltitol 50 g, acesulfame potassium 0.06 g, sucralose 0.02 g, and fragrance powder formulation (containing 1% by weight of allyl hexanoate). This is mixed sufficiently so as to be uniform, and then filled into an aluminum pouch container to obtain a powdered beverage of Example 12. The powdered drink is prepared by adding water to 10 g of the powder to make 50 ml, and sufficiently agitating and drinking.

(Comparative Example 15)
In Example 11, a beverage that does not contain the body extract powder MF (manufactured by Maruzen Pharmaceuticals, containing 50% by weight as a linden extract) in [Part A] and the fragrance liquid preparation (containing 1% by weight of allyl hexanoate) in [Part B]. A beverage of Comparative Example 15 is obtained by the same method as in Example 11.

(Comparative Example 16)
In Example 12, a beverage not containing Bodaiju extract powder MF (manufactured by Maruzen Pharmaceutical, containing 50% by weight as a linden extract) and a fragrance powder preparation (containing 1% by weight of allyl hexanoate) was prepared in the same manner as in Example 12. The powdered beverage of Comparative Example 16 is obtained.

Table 2 shows the amounts of main blending components and evaluation results of Examples 11 and 12 and Comparative Examples 15 and 16. The evaluation criteria are the same as those in Table 1.

In Example 11 having a pH of 4.8, bitterness and unpleasant collagen odor were reduced and ease of drinking was improved as compared with Comparative Example 15 in which linden extract and allyl hexanoate were not blended. Moreover, the bitterness was reduced compared with Example 5 which contains the same amount of collagen peptide, linden extract and allyl hexanoate and has a pH of 6.2, and the evaluation of ease of drinking was further improved. Furthermore, in Example 12 having a pH of 3.6, the bitterness and unpleasant collagen odor were reduced and the ease of drinking was improved as compared with Comparative Example 16 in which linden extract and allyl hexanoate were not blended. . Moreover, the bitterness was reduced from Example 5 which contains the same amount of collagen peptide, linden extract and allyl hexanoate and has a pH of 6.2, and the evaluation of ease of drinking was further improved.

As described above, the present invention is easy to swallow with reduced bitterness and unpleasant collagen odor by blending linden extract and allyl hexanoate despite containing a high concentration of low molecular weight collagen peptide. A beverage composition can be provided.

A chart of collagen peptides with a main peak at a molecular weight of 12,000 in gel filtration chromatography A chart of collagen peptides with a main peak at a molecular weight of 8,000 in gel filtration chromatography

Claims (2)

Collagen peptide having a molecular weight main peak of 10,000 or less in gel filtration chromatography is 5 to 50% by weight, linden extract is 0.005 to 0.05% by weight, and allyl hexanoate is 0.001 to 0.01% by weight. A beverage composition characterized by containing. The beverage composition according to claim 1, wherein the pH at the time of drinking is 3.6 to 4.8.

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