JP3213829B2 - Peptide-containing composition with improved quality and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[Industrial applications]

[0002] The present invention relates to a peptide-containing composition having improved quality and a method for producing the same.

[0003]

[Prior Art and Problems to be Solved by the Invention]

[0004] A peptide is a substance in an intermediate form between an amino acid and a protein, and includes an oligopeptide in which several amino acids are bonded and a polypeptide in which many amino acids are bonded.

[0005] As a result of recent research, low molecular weight peptides are known to have high absorption efficiency, and have surface activity and potential physiological activity, and are attracting attention in the fields of foods and pharmaceuticals.

[0006] A general method for producing low molecular peptides (hereinafter sometimes simply referred to as peptides) is hydrolysis of various proteins by enzymes, but peptides obtained by ordinary production methods are free. It has a bad smell derived from raw materials and amino acids, an irritating bitter taste, and the like, and is a major obstacle when applied to the food and pharmaceutical fields.

[0007] Although the above-mentioned taste and smell can be improved to some extent by improving the process for producing the peptide, it is difficult to improve the quality. .

[0008] Under these circumstances, it has been an issue to develop a peptide-containing composition of improved quality that does not hinder utilization in the food and pharmaceutical fields and a method for producing the same. is there.

[0009]

[Means for Solving the Problems]

The present inventors have conducted intensive studies on the taste and other properties of various peptides. As a result, the liquid food peptides were mixed with powdered maltitol and / or powdered sorbitol at a certain ratio and granulated or powdered. By doing so, we have succeeded in significantly solving the traditional quality issues,
As a result, a peptide-containing composition having improved quality was successfully obtained, and the present invention was completed.

That is, the first present invention relates to a peptide for food 1
An improved quality peptide-containing composition comprising 50 to 99% by weight of powdered maltitol and / or 50 to 99% by weight of powdered sorbitol, wherein the composition is powdery or granular.

[0012] Further, the present invention provides a peptide having improved quality according to the first aspect, wherein the food peptide is obtained by hydrolyzing soybean, wheat, barley, and / or corn with an enzyme. It is a containing composition.

[0013] Further, the third invention is characterized in that the solid content is 1 to 50.
% By weight of a liquid food peptide and 50 to 99% by weight of powdered maltitol and / or powdered sorbitol, followed by drying under reduced pressure, hot air blast drying, fluidized bed granulation, vacuum belt type vacuum drying. A method for producing a peptide-containing composition with improved quality, characterized in that the composition is dried or powdered at a temperature of 80 ° C. or less with one or a combination of two or more of the group consisting of .

[0014] In a fourth aspect of the present invention, the food-grade peptide is obtained by hydrolyzing a protein derived from soybean, wheat, barley, and / or corn with an enzyme, and the quality of the third aspect is improved. This is a method for producing a peptide-containing composition.

Hereinafter, the contents of the present invention will be described in detail.

The food-grade peptide used in the present invention can be used irrespective of peptide derived from animal protein or peptide derived from plant protein, as long as it is of a quality that is commercially available for food use. Although there is no particular limitation on the above, among them, plant-derived peptides, for example, barley protein-derived peptides, wheat protein-derived peptides, soybean protein-derived peptides, corn protein-derived peptides are better than powdered maltitol. And / or powder sorbitol can be advantageously employed because the effect of improving taste and smell is large.

Since the peptide used in the present invention has a low molecular weight, it has good solubility in water and is soluble in all pH ranges, which is a major physical property.

The peptide may be in the form of powder, granules, solid, or liquid, but is preferably liquid during production in order to obtain the effects of the present invention.

The quality of the powdered maltitol and / or powdered sorbitol used in the present invention is sufficient if it is commercially available for ordinary food use, and there are no other special restrictions. Based on, among various powdered maltitol and / or powdered sorbitol products, porous maltitol and / or powdered sorbitol products are, in particular,
Since the effect of improving odor is great, it can be most advantageously employed.

On the other hand, powders of mannitol or xylitol having good crystallinity grow greatly when produced by a usual production method, so that a large amount of fine crystals such as sorbitol and maltitol exist between them. Since a product having a gap cannot be formed, even when used in place of maltitol or sorbitol according to the present invention, the effects of improving adsorption and removal of smell and masking of taste are often reduced.

The improved peptide-containing composition of the present invention comprises a food-grade peptide of 1 to 50% solids and a powdered maltitol and / or powdered sorbitol of 50% solids.
The composition ratio is required to be in the range of ~ 99%, but this composition ratio is extremely important in obtaining the effect of improving taste and smell which is a feature of the present invention.

For example, when the use ratio of the food-grade peptide in the composition of the present invention exceeds 50% and the use ratio of the powdered maltitol and / or the powdered sorbitol becomes less than 50%, the amount of the peptide rapidly increases. The effect of the present invention, that is, the effect of improving taste and smell may be lost, and it is not preferable. Further, when preparing the composition of the present invention, reduced pressure conditions are preferably adopted, but at that time, foaming becomes intense. In many cases, it is necessary to avoid using too much of the food-grade peptide, since it often involves difficulties in the production of the peptide.

Further, when the use ratio of the food-grade peptide in the composition of the present invention is less than 1%, powdered maltitol and / or
Or, when the ratio of powdered sorbitol exceeds 99%, there is no problem in terms of quality such as taste and smell as pure maltitol and / or powdered sorbitol, but the necessary amount of peptide is consumed. In order to do so, a large amount of maltitol and / or powdered sorbitol must be ingested more than necessary, and the physiological activity of the peptide for food can no longer be expected, so there is no point in preparing such a composition.

In order to carry out the method of the present invention, it is preferable to use a liquid food peptide, but instead of a liquid product, a solid, powdered or granular food peptide is used as it is as powdered maltitol and / or powdered maltitol. Alternatively, when mixed with powdered sorbitol, it is often difficult to realize the above-described excellent effects of the present invention, which is not preferable.

The reason for this has not been completely clarified yet, but by using a liquid food peptide as in the present invention, free amino acids can be reduced to powdered maltitol and / or powdered sorbitol. It is considered that adsorption and masking can be performed in the pores, and furthermore, low molecular weight irritating impurities and the like can be selectively removed during the drying granulation operation.

In the drying step of the present invention, heating at a temperature of 80 ° C. or lower is preferable. When the heating is performed at a temperature higher than 80 ° C., the obtained composition may be intensely colored, or the odor may not be removed. An irritating taste may remain in the composition, which is not preferred.

As the drying method in the production method according to the present invention, a reduced pressure drying method, a hot air blowing drying method,
Fluidized bed granulation and vacuum belt drying are among these methods. Among these methods, there is a tendency that the method of operating under reduced pressure has a high effect of improving taste and smell.

The peptide-containing composition of improved quality obtained as described above has almost no smell, has a good sweetness with masked irritating bitterness, and has good fluidity. It has good solubility such that it does not lump when added to water, and can be directly tableted if necessary, and has excellent properties widely accepted in the food and pharmaceutical fields. is there.

The peptide composition having improved quality obtained by the present invention can be used as it is for food, but it is mixed with various food components and food additive components as required for various application purposes. You are free.

For example, gums, candy, cookies and the like are expected to have effects such as nutritional enhancement, recovery from fatigue, prevention of weight loss and hair loss caused by alcohol such as drinking, and suppression and alleviation of acute toxicity of blood aldehyde. Confectionery, cereal products,
Juices, soft drinks, nutrients, health drinks, health foods, etc., can be used in powder form by using the peptide-containing composition obtained by carrying out the present invention together with various food ingredients, food additive ingredients, medicinal ingredients and the like. And even in the form of granules, solids such as tablets, can be used in liquid form,
It can also be used as a soft coating material for various foods and pharmaceuticals.

[0031]

【Example】

Hereinafter, the content of the present invention will be described more specifically with reference to examples, but the scope of the present invention is not limited thereto.

Further,% means weight% unless otherwise specified.

[Example 1]

Liquid corn peptide for food having a solid content of 40% [trade name: Eclipse Pepuccino, manufactured by Nippon Shokuhin Kako Co., Ltd.]
50g and powder maltitol [Product name: Amalti MR5]
0, manufactured by Towa Kasei Kogyo Co., Ltd.] and 80 g with a spatula, and 200 mm long × 300 mm wide × 50 mm high
And dried under reduced pressure at a temperature of 60 to 70 ° C. at a reduced pressure of 2 to 100 torr.

After drying for 2 hours, the mixture was lightly crushed to obtain a peptide-containing composition having improved quality.

This composition does not have an unpleasant smell,
The quality was good with good sweetness with almost no bitterness.

Further, compared to the powdered corn peptide,
The powder had good fluidity and improved physical properties such as solubility in water (dissolves quickly and hardly forms lumps).

Example 2

A peptide having improved quality in the same manner as in Example 1 except that the amount of the liquid corn peptide was 25 g, the amount of the powdered maltitol was 90 g, the drying temperature was 60 ° C., and the drying time was 3 hours. A containing composition was obtained.

This composition was of a good quality with good sweetness without any unpleasant odor and no bitterness.

Example 3

A peptide having improved quality in the same manner as in Example 1 except that the amount of the liquid corn peptide was 125 g, the amount of the powdered maltitol was 50 g, the drying temperature was 70 ° C., and the drying time was 5 hours. A containing composition was obtained.

This composition was of a good quality with good sweetness and almost no unpleasant odor and little bitterness.

Example 4

A peptide-containing composition having improved quality was obtained in the same manner as in Example 1 except that the pressure was not reduced during drying, the temperature of the hot air during drying was 65 ° C., and the drying time was 5 hours.

This composition was of a good quality with good sweetness, almost no unpleasant odor and no bitterness.

[Example 5]

Powdered sorbitol in place of powdered maltitol [trade name: Sorbit D powder, Towa Chemical Industry Co., Ltd.]
A peptide-containing composition having improved quality was obtained in the same manner as in Example 1 except that the above-mentioned method was used.

The composition was of good quality with good sweetness, almost no unpleasant smell and little bitterness.

[Example-6]

A liquid soybean peptide for food having a solid content of 40% [trade name: HINEUT S, manufactured by Fuji Oil Co., Ltd.] 50
g and powdered maltitol [Product name: Amalti MR50,
Towa Kasei Kogyo Co., Ltd.] and drying temperature of 70 g
A peptide-containing composition with improved quality was obtained in the same manner as in Example 1 except that the temperature was changed to ° C.

This composition does not have an unpleasant smell,
It was of excellent quality with good sweetness without bitterness.

[Example-7]

The amount of the liquid corn peptide adjusted to a solid content concentration of 55.2% was 10 parts by weight, and the amount of the powdered maltitol was 5.4 parts by weight. Vacuum drying device [BV-101 type, Inc.
Okawara Seisakusho], and operated under the conditions of a degree of vacuum of 7 torr and an internal temperature of 60 to 65 ° C. to obtain a peptide-containing composition with improved quality.

This composition does not have an unpleasant smell,
It was of excellent quality with good sweetness without bitterness.

[Embodiment-8]

96 g of the peptide-containing composition obtained in Example 1, 2.7 g of coffee powder, 0.3 g of fragrance [coffee powder 87C-304, manufactured by Soda fragrance Co., Ltd.], sucrose fatty acid ester [Ryo, trade name] Tosugar ester S
1670, manufactured by Mitsubishi Kasei Foods Co., Ltd.] 1 g as a material, and a compact tablet press [Kikusui Seisakusho Co., Ltd., 8F-3 type rotary tablet press]
Then, about 1 g of compressed tablet was prepared using a 15 mm diameter punch.

The obtained coffee-flavored tablet containing the peptide has a fragrant coffee scent, and when put into the mouth, the flavor of the coffee is felt, the sweetness close to sugar is felt, and the after-taste is also felt. Good good quality.

[Example 9]

96 g of the peptide-containing composition obtained in Example-1, 1.5 g of citric acid, 1.5 g of sodium chloride, 0.3 g of perilla flavor (trade name: Shisomicron, manufactured by Takasago Perfume Co., Ltd.),
Sucrose fatty acid ester [Ryoto sugar ester S]
1670, manufactured by Mitsubishi Chemical Foods, Inc.]
Compressed tablet confections were prepared in the same manner as in 7.

The perilla-flavored tablet confection containing the obtained peptide has a preferable perilla scent, and when put into the mouth, the perfume flavor and the sweetness similar to sugar are perceived, and the aftertaste is also of a good quality. Met.

[Comparative Example-1]

A liquid corn peptide for food having a solid content of 40% [trade name: eclipse pepuccino, manufactured by Nippon Shokuhin Kako Co., Ltd.]
A mixture obtained by mixing only 48 g of powder and 76.8 g of powdered maltitol [trade name; Amarti MR50, manufactured by Towa Kasei Kogyo Co., Ltd.] under the same conditions as in Example 1 was obtained by carrying out the present invention. Compressed tablets were prepared under the same conditions using the same flavor and sucrose fatty acid ester as in Example-8 except that the composition was replaced.

[Comparative Test-1]

The peptide-containing composition of the present invention (sample 1) obtained in Example 1 and the liquid corn peptide for food obtained in the middle of Comparative Example 1 [trade name; , Manufactured by Nippon Shokuhin Kako Co., Ltd.]. The angle of repose is measured using a powder tester (PT-D type) manufactured by Hosokawa Iron Works, Ltd., by vibrating the sieve containing the sample, dropping the sample passing through the sieve through a funnel, and receiving the sample in a specified container. The angle was measured three times for the same sample, and the average value was calculated.

[0067]

[Table 1]

[Comparative Test 2]

When directly compressing 99% of the improved peptide-containing composition of the present invention prepared in Examples 2 to 4 to which 1% of sucrose fatty acid ester was added (each of samples 2 to 4) ) And in Example-8 (sample 8) and in the preparation of the tablet of Comparative Example-1 (Comparative Product-1), the adhesiveness to the punch of the tableting machine was continuously measured. Comparison was made by observing the punch at that time.

When the tableting machine was continuously operated for 30 minutes or more, the surface of the punch was cloudy and no adhesion was observed when the tableting machine was operated for 30 minutes or more. In the case of Δ, the case where adhesion occurs in about 1 to 5 minutes after the start of operation is ×
Respectively.

Further, the number of cracks per 200 tablets obtained was expressed by%.

Table 2 shows the obtained results.

[0073]

[Table 2]

[Comparative Test-3]

Using a panel of 10 persons, a sensory test was carried out on each powder and each tablet before making into tablets prepared in Comparative Test-2.

For each test item, +1 for no off-flavor, 0 for slight off-flavor, -1 for off-flavor, +1 for no bitterness, 0 for slightly bitter, 0 for strong bitterness.
In Table 1, the aftertaste was preferably expressed by +1, slightly preferable by 0, and unfavorably by -1.

Tables 3 and 4 show the obtained results.

[0078]

[Table 3]

[0079]

[Table 4]

[0080]

【The invention's effect】

According to the present invention, there can be obtained a peptide-containing composition having a good sweet taste, wherein almost no irritating bitter taste or unpleasant odor of the conventional food peptide is felt.
In addition, this composition has excellent properties such as good solubility in water, and due to these improved properties, it has been considered that this peptide-containing composition has heretofore been difficult in foods and pharmaceuticals. It can be widely used in various application fields.

──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Masaho Takada 2954 Imaizumi, Fuji-shi, Shizuoka Prefecture Nisshinkinomiya Dormitory (72) Inventor Kazuaki Kato 477 Nakasone, Yoshikawa-cho, Kita-Katsushika-gun, Saitama (56) References 2-88520 (JP, A) (58) Fields surveyed (Int. Cl. ⁷ , DB name) A23J 3/14-3/34 A23L 1/305 INSPEC (DIALOG) JICST file (JOIS) JAFIC file (JOIS)

Claims (4)

(57) [Claims] An improved quality peptide-containing composition comprising 1 to 50% by weight of a peptide for food use and 50 to 99% by weight of powdered maltitol and / or powdered sorbitol, wherein the composition is in the form of powder or granules. object. 2. The peptide-containing composition with improved quality according to claim 1, wherein the food peptide is obtained by hydrolyzing soybean, wheat, barley, and / or corn with an enzyme. 3. A mixture of 1 to 50% by weight of a peptide for liquid food and 50 to 99% by weight of powdered maltitol and / or powdered sorbitol in solid content, followed by drying under reduced pressure, hot air blowing and drying. 80 ° C. by one or a combination of two or more of the group consisting of layer granulation and vacuum belt vacuum drying
A method for producing a peptide-containing composition of improved quality, characterized in that the composition is powdered or granulated by drying at the following temperature. 4. The peptide-containing composition having improved quality according to claim 3, wherein the food peptide is obtained by hydrolyzing a protein derived from soybean, wheat, barley, and / or corn with an enzyme. Production method.