JP2013215205A - Beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a beverage suppressed in unfavorable smell inherent in collagen peptide.SOLUTION: A beverage includes: collagen peptide; and at least one of extract and essence of a plant processed material selected from the group consisting of the following (1)-(4): (1) roasted material of grain selected from the group consisting of adlay and unpolished rice; (2) non-fermented or semi-fermented material of tea leaves to which dried partly-opened buds of jasmine are added or a flavor thereof is imparted; (3) dried material of Houttuynia cordata or striped bamboo; and (4) roasted material of seed selected from the group consisting of sesame seed, soybean and cassia seed.

Description

  The present invention relates to a beverage containing a collagen peptide that can be used in the fields of health functional foods, foods, pharmaceuticals, and quasi drugs.

  Collagen peptides are those obtained by hydrolyzing collagen or gelatin to a low molecular weight, and are known for their cosmetic effects and joint strengthening effects. In the past, many products formulated into tablets, granules, capsules, powders, beverages, etc. have been put on the market in anticipation of the above-mentioned effects of collagen peptides.

  In order to obtain the effect of the collagen peptide, it is necessary to continuously ingest the collagen peptide. For this purpose, a drink form that can be easily ingested is preferable.

  However, beverages containing collagen peptides have a problem that there is a fishy odor or animal odor that is felt by smell.

  Conventional products have attempted to mask the fish and animal odors of collagen peptides using the flavors of fruits such as peach, orange, and muscat, but the effect has not been satisfactory.

  In addition, masking the fishy odor of jelly drinks containing fish-derived collagen peptides using indigestible dextrin (see Patent Document 1) and the taste of foods and drinks containing collagen peptides, sucralose and stevia extract Improvement by blending is disclosed (see Patent Document 2).

  However, the masking of fish and animal odors of foods and drinks containing conventional collagen peptides is not sufficient, and there is room for improvement, particularly in terms of merchantability.

On the other hand, as a flavor improving technique for beverages containing peptides, a technique for suppressing peptide odor by adding an antioxidant such as a gallic acid derivative or a flavonoid is known (see Patent Document 3). This technique has not improved the flavor of beverages containing all peptides.
JP 2006-180812 A JP 2006-204287 A JP 2006-67874 A

  Accordingly, an object of the present invention is to provide a beverage that can improve the flavor of a beverage containing a collagen peptide, in particular, fish odor and animal odor perceived by olfaction, and enables continuous ingestion.

  As a result of intensive studies to solve the above problems, the present inventors have formulated a fish odor and beast of a collagen peptide by blending an extract of a processed product of a specific plant in a beverage blended with a collagen peptide. The present inventors have found that the odor can be suppressed and have completed the present invention.

That is, the present invention relates to a collagen peptide and the following (a) to (e),
(A) Semi-fermented product of tea leaves (b) Dried product of half-open jasmine flowers (c) Roasted product of cereals selected from the group consisting of pigeon and brown rice (d) Dried product of dokudami or kumazasa (e) Sesame A beverage characterized by comprising at least one extract of a processed product of a plant selected from the group consisting of roasted seeds selected from the group consisting of soybeans and ketsumeishi and a fragrance.

Moreover, in the drink which mix | blended this invention with collagen peptide, the following (a)-(e),
(A) Semi-fermented product of tea leaves (b) Dried product of half-open jasmine flowers (c) Roasted product of cereals selected from the group consisting of pigeon and brown rice (d) Dried product of dokudami or kumazasa (e) Sesame An unpleasant odor of the beverage, characterized by containing at least one extract of a processed product of a plant selected from the group consisting of roasted seeds selected from the group consisting of soybean and katsume and a fragrance Is the method.

  ADVANTAGE OF THE INVENTION According to this invention, the drink with favorable flavor which suppressed the fishy odor and animal odor resulting from a collagen peptide can be obtained.

  Therefore, since the drink of this invention can be ingested continuously, as a result, the health function which a collagen peptide has can be obtained easily.

  The collagen peptide blended in the beverage of the present invention has an average molecular weight of about 700 to 20,000 obtained by hydrolyzing gelatin extracted from bones, tendons, etc. of animals such as cattle and pigs with enzymes and acids. Alternatively, it is a peptide having an average molecular weight of about 1,000 to 10,000 obtained by reducing the molecular weight of collagen extracted from fish skin, fish bones, fish scales and the like by hydrolysis similar to the above. In the present invention, any collagen peptide having an average molecular weight can be used without particular limitation as a collagen peptide. Such collagen peptides are commercially available, for example, as a marine matrix (trade name: manufactured by Yaizu Suisan Chemical Co., Ltd.), a collagen peptide acid degradation product (trade name: manufactured by Wako Pure Chemical Industries, Ltd.), etc. Can be used. The content of the collagen peptide in the beverage of the present invention is not particularly limited, but is preferably such that the dose per dose is 0.5 to 10 g from the viewpoint of cosmetic effects and joint strengthening effects.

In addition, the beverage of the present invention is blended with at least one extract of a processed plant product and a fragrance selected from the group consisting of the following (a) to (e) together with the collagen peptide.
(A) Semi-fermented product of tea leaves (b) Dried product of half-open jasmine flowers (c) Roasted product of cereals selected from the group consisting of pigeon and brown rice (d) Dried product of dokudami or kumazasa (e) Sesame , Roasted seeds selected from the group consisting of soybeans and beetles

  Among the processed products of these plants, the semi-fermented product of tea leaves in (a) is semi-fermented by treating the leaves collected from plants of the camellia family, for example, chanoki (scientific name: Camellia sinensis), etc. It is obtained by this. Since this tea leaf semi-fermented product is generally marketed as oolong tea leaf, it may be used. In the present invention, as a semi-fermented product of tea leaves, in addition to Oolong tea leaves, large red mushrooms, frozen crested dragons, Fumiyama bun seeds, iron kannon, martial arts tea, golden katsura, narcissus, color Species can also be used.

  The dried product of jasmine half-opened buds of (b) above is a product obtained by drying half-opened buds of jasmine (scientific name: Jasminum sambac) belonging to the genus Solanum in the sun. In the present invention, not only a dried product of half-open jasmine flowers, but also a non-fermented or semi-fermented product of tea leaves added with a dried product of half-opened flowers of jasmine or the scent transferred (this is generally a jasmine (Also called tea) can be used as well. Since this jasmine tea is commercially available, it may be used. In addition, in the above, the non-fermented product of tea leaves means that the activity of enzymes in tea leaves was stopped by steam, heat, etc. on leaves collected from plants of the camellia family Camellia, for example, tea tree (scientific name: Camellia sinensis) Thereafter, it is obtained by performing a process such as twisting. Since this unfermented product of tea leaves is generally marketed as green tea leaves, it may be used. In the present invention, in addition to green tea leaves, sencha, gyokuro, tencha, kettle tea and the like obtained by the same production method can be used as the unfermented tea leaves.

  Of the above (c), roasted pigeons are obtained by roasting grains of pigeons belonging to the genus Giusedama (scientific name: Coix lacryma-jobi var. Ma-yuen) according to a conventional method. is there. This roasted product of pigeon grains is generally marketed as pigeon tea and may be used.

  In addition, roasted brown rice can be obtained by using rice of the genus Gramineae (scientific name: Oryza sativa) as brown rice according to the ordinary method, soaking it in water, and roasting the steamed rice according to the usual method. . Since this brown rice roast is generally marketed as brown rice tea, it may be used. In addition, although there are cases where bancha and sencha are contained in the same amount of roasted brown rice as commercially available brown rice tea, in the present invention, it is preferable to use unpolished tea only from roasted brown rice. Further, in the present invention, a roasted germinated brown rice obtained by germinating brown rice may be used in the same manner as the roasted brown rice.

  Among the above (d), the dried product of Dokudami includes one obtained by drying the whole plant of the Dokudami genus Dokudami (scientific name: Houttuynia cordata) in the sun. Since this dried product of dokudami is generally marketed as dokudami tea, it may be used.

  Moreover, the dried product of Kumazasa includes a product obtained by drying the whole plant of Sasa veitchii (Carr.) Belonging to the genus Saceae in the sun. Since the dried product of Kumazasa is generally marketed as Kumazasa tea, it may be used.

  The roasted sesame seed (e) is obtained by roasting seeds of the sesame genus Sesame (scientific name: Sesamum indicum) according to a conventional method. In the present invention, the type of sesame is not limited, and any of white sesame and black sesame can be used.

  In addition, a roasted soybean product is obtained by roasting seeds of leguminous soybeans (scientific name: Clycine max) according to a conventional method. In the present invention, the type of soybean is not limited, and any of white soybean, green soybean, black bean, red bean and the like can be used. Of these roasted soybeans, especially the roasted black beans are generally marketed as black bean tea, and may be used.

  Furthermore, a roasted product of Ketsumeishi is obtained by roasting the seeds (Ketsumeishi) of Ebisugusa (scientific name: Senna obtusifolia) belonging to the genus Sena obtusifolia according to a conventional method. Since this roasted ketsumeishi is generally marketed as hub tea, it may be used.

  Among the processed products of the plant described above, it is preferable to use a roasted product of cereals selected from the group consisting of pigeons and (germinated) brown rice, a dried product of dokudami or kumazasa.

  The method for obtaining the extract from the processed plant product is not particularly limited. For example, the extract can be obtained from the processed plant product according to a general method for putting tea or producing an extract.

  Specifically, as a method of putting tea to obtain an extract of a processed plant product, a method of adding 10 to 400 times the amount of water to the processed plant product or a pulverized product thereof and holding it for several minutes can be mentioned. It is done. In addition, as water in the case of extraction, about 60 degreeC warm water and 80-100 degreeC hot water can be suitably used according to the kind of processed material of a plant.

  In addition, as a method for producing an extract for obtaining an extract of a processed plant product, a method of extracting the above materials with water or ethanol or a mixture thereof, a method of extracting by steam distillation, a method of extracting by supercritical extraction, or the method Examples include a method of subjecting the extract extract further extracted with an enzyme, a method of fractionating the extract extract and the like to fractionate astringency components, umami components, aroma components, and the like.

  The blended amount of the processed plant extract in the beverage of the present invention is 0.05 to 1% by mass (hereinafter simply referred to as “%”), preferably 0.05 as the soluble solid content (Brix) of the extract. ~ 0.5%.

  On the other hand, the fragrance | flavor of the processed plant of the said plant will not be restrict | limited especially if it has the fragrance equivalent to the processed plant of said (a)-(e), Any of natural fragrance | flavor, synthetic fragrance | flavor, and blended fragrance | flavor. Can be used. These fragrances can be obtained from general fragrance companies. The blending amount of these fragrances in the beverage of the present invention is 0.01 to 1%, preferably 0.01 to 0.5%.

  By blending the above-described collagen peptide with at least one of a plant processed product extract and a fragrance in a beverage, the flavor of the beverage containing the collagen peptide, particularly fish odor and animal odor perceived by olfaction, is improved. be able to.

  The beverage of the present invention described above can be produced by mixing each component according to a general method for producing a beverage. In addition to normal beverages such as tea-like beverages and soft drinks, the beverages of the present invention include oral preparations that are handled in the same manner as beverages such as drinks, syrups, and liquids. In the present invention, among the beverages, a tea-like beverage that does not substantially contain sugar is preferable.

  Moreover, in addition to the said component, the arbitrary component mix | blended with a drink suitably can be added to the drink of this invention to such an extent that the effect of this invention is not impaired. Optional ingredients include water, alcohol, vitamins and salts thereof, minerals, amino acids and salts thereof, herbs and herbal extracts, herbal medicines and herbal extracts, royal jelly, caffeine, sodium chondroitin sulfate, sweeteners, flavoring agents, pH adjusters , Substances commonly used in foods and beverages or preparations such as preservatives, antioxidants, and coloring agents.

  The beverage of the present invention produced as described above can be circulated in a container such as a bottle (made of colorless or colored glass), a can (made of aluminum, steel, etc.), a bottle made of polyethylene terephthalate or the like.

  Hereinafter, the present invention will be described in more detail with reference to Examples, Comparative Examples, and Test Examples, but the present invention is not limited to these examples.

Example 1
Manufacture of beverages (1):
The processed material of each plant was extracted with hot water so that the Brix shown in Table 1 was obtained. To this extract, collagen peptide acid-degraded product (trade name: Wako Pure Chemical Industries, Ltd .: Collagen peptide derived from cowhide: average molecular weight 1,000) is added at a concentration of 1.0% and vitamin C at a concentration of 0.05%. And stirred. These were filled in a glass container, capped, and used as beverages (practical products 1 to 11). After these beverages were stored in a thermostatic bath at 65 ° C. for 1 day, 4 to 5 specialist panels evaluated unpleasant odors (fish odor and animal odor) according to the following evaluation criteria. The results are shown in Table 1.

<Criteria for sensory evaluation>
(Contents) (Grades)
Very unpleasant odor: 0 points Unpleasant odor: 1 point Unpleasant odor: 2 points Unpleasant odor is slightly felt: 3 points Unpleasant odor is slightly felt: 4 points Unpleasant odor is not felt: 5 points

  As is clear from Table 1, tea leaves are semi-fermented, tea leaves are unfermented, and the scent of dried jasmine flowers is dried, roasted pigeons, roasted brown rice, germinated brown rice , Roasted dough, dried kumazasa, roasted black sesame, roasted soybean, roasted black bean and roasted beetle and collagen from cowhide It was confirmed by sensory evaluation that unpleasant odors of beverages formulated in combination with peptides were certainly remarkably reduced.

Example 2
Manufacture of beverages (2):
The processed material of each plant was extracted with hot water so that the Brix shown in Table 2 was obtained. To this extract, a marine matrix (trade name: manufactured by Yaizu Suisan Chemical Co., Ltd .: Collagen peptide derived from fish skin: average molecular weight of 3,000) is added at a concentration of 1.0% and vitamin C at a concentration of 0.05%, Stir. These were filled in a glass container, capped, and used as beverages (practical products 12 to 18). These beverages were stored in a thermostatic bath at 65 ° C. for 1 day, and then an unpleasant odor (fish odor and animal odor) was evaluated according to the same evaluation criteria as in Example 1 by 4 to 5 specialist panels. The results are shown in Table 2.

  As is apparent from Table 2, roasted pigeons, roasted brown rice, roasted germinated brown rice, dried dough, dried kumazasa, roasted black sesame and roasted beetroot It was confirmed by sensory evaluation that the unpleasant odor of the beverage prepared by combining the hot water extract of this and the fish skin-derived collagen peptide was certainly remarkably reduced. It was also confirmed that unpleasant odors (fish odor and animal odor) were suppressed with collagen peptides derived from either cow skin or fish skin.

Example 3
Manufacture of beverages (3):
In purified water, collagen peptide acid-degraded product (trade name: Wako Pure Chemical Industries, Ltd .: Collagen peptide derived from cowhide: average molecular weight 1,000) and a processed plant fragrance (eyelet flavor: Ogawa) Fragrance Co., Ltd.) was added at a concentration of 0.1% and stirred. This was filled into a glass container and a cap was applied to obtain a beverage (practical product 19). In addition, a marine matrix (trade name: Yaizu Suisan Kagaku Kogyo Co., Ltd .: fish skin-derived collagen peptide: average molecular weight of 3,000) was used instead of the collagen peptide acid-decomposed product, and a drink (practical product 20) was similarly formed. . These were stored in a 65 ° C. constant temperature bath for 1 day, and then an unpleasant odor (fish odor and animal odor) was evaluated according to the above evaluation criteria by four specialist panels. The results are shown in Table 3.

  As is apparent from Table 3, it was confirmed by sensory evaluation that the unpleasant odor of the beverage blended in combination with the pearl barley flavor and the collagen peptide derived from cow skin or fish skin was certainly remarkably reduced.

Comparative Example 1
Manufacture of beverages (4):
Table 4 shows an aqueous solution in which collagen peptide acid-decomposed product (trade name: Wako Pure Chemical Industries, Ltd .: collagen peptide derived from cowhide: average molecular weight 1,000) is mixed with purified water at a concentration of 1.0%. In addition, various ingredients that are known to have a flavor improving effect in other beverages were mixed and dissolved, and stirred. These were filled into a glass container, capped, and used as beverages (Comparative products 1 to 11). These beverages were stored in a constant temperature bath at 65 ° C. for one day, and then an unpleasant odor (fish odor and animal odor) was evaluated by four specialist panels according to the same evaluation criteria as in Example 1. The results are shown in Table 4. In addition, the compounding quantity of each additive is an quantity which becomes the flavor which the flavor improvement effect is acquired and is suitable as a drink.

  As is clear from Table 4, since the extract of the processed product of a specific plant and the fragrance are not added, the additive of Table 4 feels an unpleasant odor derived from the cow skin-derived collagen peptide, and the flavor improving effect is limited. It was what was done. In addition, the flavor improving effect of cowhide-derived collagen peptides was insufficient even with propyl gallate or epigallocatechin gallate, which is contained in a large amount in tea leaves and used as an antioxidant. In addition, even if it is from the same Camellia family Camellia plant as the semi-fermented product of tea leaves, it is derived from green tea of non-fermented tea, roasted tea thereof and green tea flavor of its flavor, and cowhide of fermented tea tea. The flavor improving effect of the collagen peptide was insufficient.

Comparative Example 2
Manufacture of beverages (5):
Table 5 shows an aqueous solution in which purified water is mixed with a marine matrix (trade name: Yaizu Suisan Chemical Co., Ltd .: fish skin-derived collagen peptide: average molecular weight of 3,000) at a concentration of 1.0%. In other beverages and the like, various components known to have a flavor improving effect were mixed and dissolved, followed by stirring. These were filled in a glass container, capped, and used as beverages (comparative products 19 to 36). These beverages were stored in a constant temperature bath at 65 ° C. for one day, and then an unpleasant odor (fish odor and animal odor) was evaluated by four specialist panels according to the same evaluation criteria as in Example 1. The results are shown in Table 5. In addition, the compounding quantity of each additive is an quantity which becomes the flavor which the flavor improvement effect is acquired and is suitable as a drink.

  As is clear from Table 5, because no extract or flavor of the processed product of a specific plant is added, the additive of Table 6 feels an unpleasant odor derived from the fish skin-derived collagen peptide, and the flavor improving effect is It was limited. In addition, even if it is propyl gallate and epigallocatechin gallate which are contained abundantly in tea leaves and used as an antioxidant, the effect of improving the flavor of the fish skin-derived collagen peptide was insufficient. In addition, green tea of non-fermented tea and its roasted tea and its flavor, green tea flavor and fermented tea black fish skin, even if they are from the same camellia family camellia plant as the semi-fermented tea leaves The flavor improving effect of the derived collagen peptide was insufficient.

Example 4
Manufacture of beverages (6):
The processed material of each plant was extracted with hot water so that the Brix shown in Table 6 was obtained. To this extract, a collagen peptide acid-degraded product (trade name: Wako Pure Chemical Industries, Ltd .: collagen peptide derived from cowhide: average molecular weight 1,000) is added at a concentration of 0.05% and vitamin C at a concentration of 0.05%. And stirred. These were filled in a glass container, capped, and used as beverages (practical products 21 to 29). These beverages were stored in a constant temperature bath at 65 ° C. for one day, and then an unpleasant odor (fish odor and animal odor) was evaluated by four specialist panels according to the same evaluation criteria as in Example 1. The results are shown in Table 6.

Example 5
Manufacture of beverages (7):
The processed material of each plant was extracted with hot water so that the Brix shown in Table 7 was obtained. To this extract, a marine matrix (trade name: manufactured by Yaizu Suisan Chemical Co., Ltd .: collagen peptide derived from fish skin: average molecular weight of 3,000) was added at a concentration of 0.05% and vitamin C at a concentration of 0.05%, Stir. These were filled in a glass container, capped, and used as beverages (practical products 30 to 35). These beverages were stored in a constant temperature bath at 65 ° C. for one day, and then an unpleasant odor (fish odor and animal odor) was evaluated by four specialist panels according to the same evaluation criteria as in Example 1. The results are shown in Table 7.

Example 6
Manufacture of beverages (8):
In purified water, 1% marine matrix (trade name: Yaizu Suisan Kagaku Kogyo Co., Ltd .: fish skin-derived collagen peptide: average molecular weight 3,000) and a processed plant fragrance (Eye flavor: Ogawa Fragrance Co., Ltd.) ) Was added at a concentration of 0.5% and stirred to obtain a beverage. An unpleasant odor (fish odor and animal odor) was evaluated by four specialist panels according to the same evaluation criteria as in Example 1. The score was 4.3.

Example 7
Manufacture of beverages (9):
In purified water, 1% marine matrix (trade name: Yaizu Suisan Kagaku Kogyo Co., Ltd .: Collagen peptide derived from fish skin: average molecular weight 3,000) and processed plant flavor (Oolong Tea Flavor: Ogawa Fragrance Co., Ltd.) Product) was added at a concentration of 0.5% and stirred to obtain a beverage. An unpleasant odor (fish odor and animal odor) was evaluated by four specialist panels according to the same evaluation criteria as in Example 1. The score was 4.9.

Example 8
Manufacture of beverages (10):
1% collagen peptide acid-degraded product (trade name: Wako Pure Chemical Industries, Ltd .: Collagen peptide derived from cowhide: average molecular weight 1,000) in purified water and processed plant fragrance (Hatomi flavor: Ogawa fragrance stock) Was added at a concentration of 0.05% and 0.5% and stirred to obtain a beverage. An unpleasant odor (fish odor and animal odor) was evaluated by four specialist panels according to the same evaluation criteria as in Example 1. The scores were 4.0 and 4.5, respectively.

Example 9
Manufacture of beverages (11):
1% collagen peptide acid-degraded product (trade name: Wako Pure Chemical Industries, Ltd .: Collagen peptide derived from cowhide: average molecular weight 1,000) and purified plant fragrance (Oolong tea flavor: Ogawa fragrance) Co., Ltd.) was added and stirred at a concentration of 0.5% to obtain a beverage. An unpleasant odor (fish odor and animal odor) was evaluated by four specialist panels according to the same evaluation criteria as in Example 1. The score was 4.6.

  ADVANTAGE OF THE INVENTION According to this invention, the flavor of the drink containing a collagen peptide, especially the fishy odor and animal odor perceived by an olfaction can be improved.

Therefore, the present invention can be suitably used for beverages that can enable continuous intake of collagen peptides.

that's all

Claims (3)

Collagen peptide and the following (1) to (4),
(1) Roasted cereals selected from the group consisting of pigeons and brown rice (2) Non-fermented or semi-fermented products of tea leaves with added or dried scented jasmine flower buds (3) Dokudami Or dried kumazasa (4) characterized in that it contains at least one extract of a processed product of a plant selected from the group consisting of roasted seeds selected from the group consisting of sesame seeds, soybeans and ketsumeishi and a fragrance. And drink.   The beverage according to claim 1, which is a tea-like beverage. In beverages containing collagen peptides, the following (1) to (4),
(1) Roasted cereals selected from the group consisting of pigeons and brown rice (2) Non-fermented or semi-fermented products of tea leaves with added or dried scented jasmine flower buds (3) Dokudami Or dried kumazasa (4) characterized in that it contains at least one extract of a processed product of a plant selected from the group consisting of roasted seeds selected from the group consisting of sesame seeds, soybeans and ketsumeishi and a fragrance. A method for reducing an unpleasant odor of the beverage.