JP2017063682A - Beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a beverage that has improved flavor, especially reduced fishy smell of a beverage containing collagen peptide, has good feeling of coolness and freshness and enables continuous ingestion and to provide a method for improving the taste.SOLUTION: Provided are a beverage containing collagen peptide, pomegranate juice and phytic acid, and a method for improving the taste of a collagen peptide-containing beverage by using pomegranate juice and phytic acid in combination. (1) The beverage containing collagen peptide, pomegranate juice and phytic acid which has improved flavor, especially reduced fishy smell of a beverage containing collagen peptide by blending collagen peptide, pomegranate juice and phytic acid into a beverage, has good feeling of coolness and freshness and enables continuous ingestion is provided. (2) The method for improving the taste of a collagen peptide-containing beverage by using pomegranate juice and phytic acid in combination is provided.SELECTED DRAWING: None

Description

  The present invention relates to a collagen peptide, a pomegranate juice, a beverage containing phytic acid, and a method for improving the taste of a collagen peptide-containing beverage by using a combination of pomegranate juice and phytic acid. 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.

JP-A-5-199855 JP 2006-180812 A JP 2006-204287 A

  The present invention aims to improve the flavor of beverages containing collagen peptides, in particular, the fresh odor, provide a refreshing feeling, a refreshing feeling, and allow continuous consumption, as well as providing a method for improving taste. To do.

  As a result of intensive studies on such problems, the present inventors have improved the fresh odor caused by the collagen peptide by blending pomegranate juice and phytic acid in beverages containing the collagen peptide, and have a refreshing feeling and a refreshing feeling. Was found to be satisfactory, and the present invention was completed.

That is, this invention has the following aspects.
(1) A beverage containing collagen peptide, pomegranate juice and phytic acid.
(2) A method for improving the taste of a collagen peptide-containing beverage by using pomegranate juice and phytic acid in combination.

  The beverage of the present invention has the effect of improving the fresh odor caused by the collagen peptide and having a refreshing feeling and a refreshing feeling.

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

  The beverage of the present invention contains collagen peptide, pomegranate juice and phytic acid as essential components.

  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 200000, preferably 100 to 5000, more preferably 500 to 3000, and most 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 the pomegranate in the beverage of the present invention, a pomegranate (Punica granatum) is typically used, but is not limited thereto. In addition, normal pomegranate juice includes not only straight fruit juice obtained by squeezing pomegranate fruit but also concentrated fruit juice obtained by concentrating it, and other pomegranate fruit juices are also included. Preferred are straight fruit juice and 2-5 times concentrated fruit juice.

  The phytic acid used in the present invention is a component that is abundant in cereals and beans, and is contained in foods such as corn embryos and rice bran, and purified as a compound. Also, phytic acid may be blended as a salt such as sodium, potassium or calcium. In this invention, in order to ensure fixed quality as a drink, it is preferable to use what was refine | purified. In the present invention, by adding phytic acid, it is possible to improve an unfavorable taste that is considered to be derived from a collagen peptide and a specific plant extract.

  The amount of phytic acid is not particularly limited because it varies depending on the components used in combination, but is 0.05 to 3 W / V%. If the blending is less than 0.05 w / v%, the effect of improving the taste of collagen peptide may not be exhibited. When it exceeds 3 w / v%, a taste specific to phytic acid may be produced.

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

  The beverage of the present invention preferably has a pH adjusted to less than 5, preferably 2 to 5, more preferably 3.5 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 elastin and hydrolysates thereof.

  A sweetener can be mix | blended with the drink of this invention. Such a sweetener is not particularly limited as long as it is a sweetener that can be used in the fields of health functional foods, foods, pharmaceuticals, and quasi drugs. Honey, maple syrup, molasses, starch syrup, glucose, fructose, maltose, glucose fructose liquid sugar, 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. In addition, the collagen used in the following Examples and Comparative Examples was a fish-derived collagen having an average molecular weight of 2000.

  First, the effects of pomegranate juice and phytic acid on the taste of collagen peptides were examined. The aqueous solution containing the component shown in Table 1 was prepared, and the taste change was confirmed using taste recognition apparatus TS-5000Z (made by Intelligent Sensor Technology Co., Ltd.). The results are shown in Table 2. The values shown in Table 2 are equivalent to a Weber ratio of 20% on one scale, and the numbers are the smallest unit that allows people to feel the difference with the tongue. The larger the absolute value, the more exponential It means that the taste becomes stronger.

  According to Table 2, the combined use of collagen peptide, phytic acid and pomegranate juice synergistically reduces umami (savory taste) and salty taste, improves the fresh odor of collagen peptide, and provides a refreshing and refreshing feeling. It was shown that.

  When the beverages of Example 1 and Comparative Example 1 shown in Table 3 were prepared and compared with each other, the taste of the example was superior in terms of refreshing and refreshing, with no odor.

Claims (2)

  A beverage containing collagen peptide, pomegranate juice and phytic acid.   A method for improving the taste of a collagen peptide-containing beverage by using pomegranate juice and phytic acid in combination.