JP2016149946A - Beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a continuously-ingestible beverage excellent in refreshing feeling, plain feeling and aftertaste richness, by improving especially fishy smell and bitterness in the beverage containing collagen peptide having an average molecular weight of 100-5,000.SOLUTION: Concerning a beverage containing collagen peptide having an average molecular weight of 100-5,000, one or two or more kinds selected from aldonic acid disaccharide and its salts are blended therewith, to thereby improve fishy smell and bitterness in collagen peptide, and to find excellency in refreshing feeling, plain feeling and aftertaste richness.SELECTED DRAWING: None

Description

  The present invention relates to a beverage containing a collagen peptide having an average molecular weight of 100 to 5000 and one or more selected from aldonic disaccharides and / or salts thereof. The beverage of the present invention can include all beverages in the field of oral intake such as foods for specified health use, health functional foods, foods, pharmaceuticals and quasi drugs.

  Collagen peptides are those obtained by hydrolyzing collagen and gelatin extracted from animals and fish, and are known for their beauty 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, there is a problem that beverages containing collagen peptides have a raw odor that is felt by smell. Moreover, when a low molecular weight collagen peptide is mix | blended, the bitter taste derived from the amino acid contained as an impurity may be exhibited.

As for beverages containing collagen peptides having an unpleasant odor as described above, for example, Patent Document 1 discloses a beverage containing various nutrients including collagen hydrolyzate and two or more extracts and sour agents containing barley extract and the like. In addition, a technology for realizing a healthy beverage having a good flavor by using a fruit flavor or the like is disclosed.

Patent Document 2 discloses masking the fish odor of a jelly drink containing a fish-derived collagen peptide using indigestible dextrin, and Patent Document 3 describes the taste of a food or drink containing a collagen peptide, sucralose and It is disclosed to improve by formulating stevia extract.

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

In addition, calcium salts of aldonic acid disaccharides are known to be used as food anti-boilers (see Patent Document 4), bread aging inhibitors (see Patent Document 5), and the like.

JP-A-5-199855 JP 2006-180812 A JP 2006-204287 A JP 2010-119343 A JP 2011-177121 A

  The present invention improves the flavor of beverages containing collagen peptides having an average molecular weight of 100 to 5,000, particularly the raw odor and bitterness, and has a refreshing feeling, a refreshing feeling, and a rich aftertaste, allowing continuous ingestion. Providing beverages is the subject.

  As a result of intensive studies on the problem, the present inventors have formulated one or more selected from aldonic acid disaccharides and salts thereof in a beverage containing a collagen peptide having an average molecular weight of 100 to 5000. Thus, the bioodor and bitterness of the collagen peptide were improved, and it was found that a refreshing feeling, a refreshing feeling and a rich aftertaste were good, and the present invention was completed.

That is, this invention has the following aspects.
A beverage containing a collagen peptide having an average molecular weight of 100 to 5000 (hereinafter sometimes abbreviated as a low molecular weight collagen peptide) and one or more selected from aldonic acid disaccharides and salts thereof.

  The beverage of the present invention improves the raw odor and bitterness caused by the low molecular weight collagen peptide, and exhibits the effect of having a refreshing feeling, a refreshing feeling and a rich aftertaste.

  Hereinafter, modes for carrying out the present invention will be described.

  The beverage of the present invention contains as essential components a collagen peptide having an average molecular weight of 100 to 5,000 and one or more selected from aldonic disaccharides and salts thereof.

  The collagen peptide used in the present invention is gelatin obtained by heating and denaturing collagen, which is a protein that is abundant in animal bones and skins, and collagen peptide obtained by further hydrolyzing it with acid, alkali or enzyme. Say. In the present invention, collagen can be used without any particular limitation with respect to derived organisms (pigs, cows, fish, etc.) and production methods (acid treatment, alkali treatment, etc.). For example, as animals, bones and skins of animals such as cows, pigs and chickens, and fish skins and scales such as salmon, tuna, tilapia and cod can be used.

  The average molecular weight of the collagen peptide used in the present invention is in the range of 100 to 5000, preferably 500 to 3000, and more preferably 1000 to 2500. In the case of a collagen peptide having an average molecular weight of more than 5000, there is little influence on the bitterness derived from amino acids, and the effects of the present invention may not be exhibited. In the case of a collagen peptide having an average molecular weight of less than 100, the influence on amino acid-derived taste is increased, and the effects of the present invention may not be exhibited.

  In addition, although an average molecular weight means the value measured by size exclusion chromatography (SEC), in the case of a commercial item, what is necessary is just to follow the product information provided from a supplier.

  As such a low molecular weight collagen peptide, a commercially available product can also be used.

  The content of the low molecular collagen peptide in the beverage of the present invention is preferably 100 mg to 10000 mg per 100 mL of the beverage. When the amount is less than 100 mg, the effect of ingesting collagen is unlikely to be expected.

  As aldonic disaccharides used in the present invention, 4-O-α-D-glucopyranosyl-D-gluconic acid, 4-O-β-D-galactopyranosyl-D-gluconic acid, 4-O-β- Examples thereof include D-glucopyranosyl-D-gluconic acid. Among these, 4-O-β-D-galactopyranosyl-D-gluconic acid is preferably used from the viewpoint of improving the odor of isoflavones and glycosides thereof. Aldonic acid disaccharides can also be used as salts thereof. Examples of the salt include calcium salt, sodium salt, potassium salt, magnesium salt, iron salt, zinc salt, and the like, but it is preferable to use calcium salt from the viewpoint of nutritional enhancement and solubility in beverages.

  The compounding quantity to the drink of aldonic disaccharide is not specifically limited. The blending ratio of the low molecular weight collagen peptide and aldonic disaccharide is preferably in the range of 100: 1 to 1: 1 by mass ratio. When the blending amount of the low molecular weight collagen peptide and aldonic disaccharide exceeds the above range, the balance of masking effect and taste may be lost.

  The beverage of the present invention is preferably used by adjusting the pH to less than 5. pH adjusters include phytic acid, citric acid, gluconic acid, succinic acid, acetic acid, tartaric acid, organic acids such as lactic acid, fumaric acid and malic acid, inorganic acids such as hydrochloric acid and phosphoric acid, and acidic acids such as lemon juice and apple juice You may adjust together with the fruit juice which exhibits.

  The beverage of the present invention is preferably adjusted to a pH of less than 5, preferably 2 to 5, more preferably 2.3 to 4.5. When the pH is 5 or more, the risk of microbial contamination may increase. If the pH is less than 2, the acidity may be too strong and irritation may be felt during taking.

Vitamins can be blended in the beverage of the present invention. Such vitamins are not particularly limited as long as they are vitamins that can be blended in beverages. Such as ascorbic acid or derivatives thereof, and one or more of vitamin C are selected from their salts, thiamine or a derivative thereof and one or more vitamins B ₁ class selected from their salts, riboflavin or its derivatives, and one or more vitamins B ₂ such selected from their salts, niacin, pantothenic acid, pyridoxine or derivatives thereof and one or more vitamins B ₆ compound selected from the salts thereof illustrated Is done.

  The beverage of the present invention can contain amino acids, peptides other than collagen peptides, and proteins. Such peptides and proteins other than amino acids and collagen peptides are not particularly limited as long as they can be used in the fields of health functional foods, foods, pharmaceuticals and quasi drugs. Examples of amino acids include valine, leucine, isoleucine, glutamine, aspartic acid, glutamic acid, proline, cysteine, lysine, threonine, asparagine, phenylalanine, serine, methionine, glycine, tyrosine, histidine, tryptophan, cystine, theanine, etc. . Examples of peptides and proteins include collagen and its hydrolyzate, elastin and its hydrolyzate, and the like.

  A sweetener can be mix | blended with the drink of this invention. Such sweeteners are not particularly limited as long as they are sweeteners that can be used in the fields of health functional foods, foods, pharmaceuticals, and quasi drugs, and sugars such as white sugar, granulated sugar, Japanese sanbon, brown sugar, and three-warm sugar. , Honey, maple syrup, molasses, starch syrup, glucose, fructose, maltose, glucose fructose syrup, reduced maltose starch syrup, flour koji, reduced starch saccharified, erythritol, maltose rehalose, maltitol, palatinose, xylitol, sorbitol, licorice extract Stevia extract and / or purified product thereof, Rahan fruit extract, thaumatin, monelin, miraculin, aspartame, acesulfame potassium, sucralose, saccharin and / or a salt thereof, dulcin, neotame and the like. These sweeteners can be used singly or in combination of two or more.

  The beverage of the present invention can also be used as a jelly-like beverage by blending a thickener. Such a thickener is not particularly limited as long as it can be used in the fields of health functional foods, foods, pharmaceuticals, and quasi drugs. Examples include agar, locust bean gum, guar gum, carrageenan, xanthan gum, tamarind seed polysaccharide, native gellan gum, deacylated gellan gum, raw starch, processed starch, pectin, tara gum and the like.

  In the beverage of the present invention, ingredients that can be used for beverages in the fields of normal health functional foods, foods, pharmaceuticals and quasi drugs, such as vitamins, organic acids, inorganic acids, herbal medicines, coloring agents other than those described above , Perfumes, preservatives, thickeners, oligosaccharides, polysaccharides, etc., as well as chitosan compounds, nutrient enhancement ingredients, nutritional tonic ingredients, etc. be able to.

  The beverage of the present invention is a normal liquid or jelly-like beverage, and may be a carbonate-type liquid or jelly-like beverage.

  EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but the scope of the present invention is not limited thereby. Moreover, the collagen used for the following Example comparative example used the thing of the average molecular weight 2000 derived from a fish.

  First, the effect of aldonic disaccharide on the taste of low molecular weight collagen peptides was examined. Beverages containing the ingredients shown in Table 1 were prepared, and changes in taste were confirmed using a taste recognition device TS-5000Z (manufactured by Intelligent Sensor Technology Co., Ltd.). The results are shown in Table 2.

  As shown in Table 2, Examples 1-3 using a low molecular weight collagen peptide and aldonic acid disaccharide have a refreshing acidity, bitterness, umami (early taste) derived from blue odor, and refreshing feeling. The saltiness involved decreased and the umami (aftertaste) associated with richness increased and these varied in a concentration-dependent manner.

  The drink concerning the Example of this invention was prepared by the prescription shown to Tables 3-5. The beverage was adjusted with purified water so that the pH was 3.9 and the total amount was 100 mL with citric acid. At the same time, a comparative example in which 4-O-β-D-galactopyranosyl-D-gluconic acid-containing lactose fermented product was replaced with lactose was prepared, the following sensory evaluation was performed, and the results are shown in Tables 3 to 5 . In the following examples, a collagen peptide having an average molecular weight of 2000 derived from fish was used.

[Sensory evaluation method]
About the drink concerning the Example of this invention and a comparative example, by two-point evaluation of each example and the comparative example which does not mix | blend 4-O- (beta) -D-galactopyranosyl-D-gluconic acid containing fermented lactose. The four items, “no bitterness”, “has a refreshing acidity”, “has a refreshing feeling”, and “has a richness” were compared and evaluated.

Claims (1)

  A beverage containing a collagen peptide having an average molecular weight of 100 to 5,000 and one or more selected from aldonic disaccharides and salts thereof.