JP4428456B2 - Collagen peptide-containing beverage and method for producing the same - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a collagen peptide-containing beverage and a method for producing the same, and more particularly to masking animal odor or collagen odor derived from collagen peptide and unpleasant taste.

  Collagen is a major constituent protein in animal tissues and is known to be present everywhere in skin, blood vessels, viscera, bones and the like. In particular, until recently, collagen peptides that decomposed collagen are delicious and easy to ingest due to the unpleasant taste caused by low molecules as well as the unique animal and animal odors called collagen odor. It was difficult to do. The lower the molecular weight, the lower the weight of the collagen odor and taste. The nano-sized collagen peptide with a weight average molecular weight (hereinafter abbreviated as average molecular weight) of 2,700 or less and the oligocollagen peptide as shown in Patent Document 1 have a strong odor and egg. Produces a taste. These collagen peptides are often taken in the form of beverages, candy, jelly, tablets, and the like, and there is a problem that uncomfortable or uncomfortable feelings due to collagen odor and unpleasant taste occur. Particularly in recent years, the scale of the collagen beverage market for beauty foods and drinks has grown remarkably both at home and abroad, and this has become an extremely important issue regarding the reduction of collagen odor when collagen peptides are added to beverages. As an example, in order to be delicious and easy to take in the past, conventional attempts to improve the taste with citrus flavors such as orange and the addition of oligosaccharides (Patent Document 2) have been performed, The masking effect against an intense unpleasant taste such as a collagen odor was insufficient.

  In recent years, there have been examples in which several methods other than the addition of flavors and oligosaccharides have been attempted with respect to methods for masking collagen odor or improving unpleasant taste. One is to contain sucralose which is a sweetener in collagen-containing food (Patent Document 3), to contain indigestible dextrin in addition to fish-derived collagen peptide (Patent Document 4), collagen, collagen peptide and One or more types selected from gelatin contain ethyl octanoate (Patent Document 5), collagen food and drink contain stevia extract and sucralose (Patent Document 6), and contain mulberry leaves There was a proposal about what to do (Patent Document 7).

  However, the collagen odor or unpleasant taste masking method described above is a method of adding a substance to collagen food and drink, and can be easily performed as a method of adjusting the balance of taste. However, since the taste of food and drink is also affected, many insufficient points remain.

Further, as a method for masking the collagen odor, a method characterized by heating an aqueous solution containing a collagen peptide and ethanol has been published (Patent Document 8). The purpose is to reduce methanediol and dimethyldisulfide involved in collagen odor by heat treatment in an aqueous solution containing a small amount of ethanol. However, although effectiveness has been demonstrated for fish-derived collagen peptides, it has not been demonstrated for collagen from other animals. Moreover, it is difficult to completely remove the collagen odor with respect to the masking of the collagen odor. In particular, when the weight average molecular weight (Mw) of the collagen peptide was 2,700 or less, the collagen odor became very strong, and the above-described method did not show a desirable deodorizing effect.
The above-described masking method for collagen odor or unpleasant taste is a method of adding a substance to collagen food and drink, and can be easily performed as a method of adjusting the balance of taste. However, an insufficient point remains because it also affects the taste of food and drink.

On the other hand, several patent techniques are known in which collagen is added to various beverages in order to relieve arthritis symptoms and promote bone formation. Examples of beverages containing collagen include astringency-reducing beverages combining peptides and proanthocyanidins, a kind of polyphenol (Patent Document 9), food compositions containing proanthocyanidins and glutathione (Patent Document 10), collagen, and A food composition (Patent Document 11) characterized by containing a camellia, a dried product thereof or an extract thereof and / or deep sea water, a tea extract containing tannase, and a collagen peptide Collagen peptide-containing tea beverage, a liquid composition in which the production of a cloudy substance and / or a precipitated substance by plant polyphenol and collagen is suppressed by adding pectin to a liquid containing plant polyphenol and collagen (Patent Document 12) and so on. However, the above-mentioned literature concerning collagen-containing beverages is not intended for masking of collagen odor, and is not preferable as a means for performing masking.
JP 2005-245285 A JP 2005-137362 A JP 2000-152757 A JP 2006-180812 A JP 2006-197856 A JP 2006-204287 A JP 2004-357484 A JP 2007-159557 A JP 2006-271259 A Japanese Patent No. 30409992 JP 2002-238497 A Japanese Patent No. 3416102

  Accordingly, an object of the present invention is to provide a collagen-containing beverage having a good taste in which the odor and flavor peculiar to collagen peptides are masked and a method for producing the same.

  As a result of intensive studies to achieve the above object, the present inventors have found that yeast extract has a particularly strong action of masking the unique odor and flavor of collagen peptides and gelatin. Furthermore, plant-derived catechins, tannins, It has been found that the masking action is improved by using one kind of yuzu polypheno together, and the present invention has been completed.

That is, the gist of the present invention is as follows.
(1) 1 to 20% by weight of collagen peptide, 0.01 to 1% by weight of yeast extract, and a total amount of at least one selected from the group consisting of plant-derived catechins, tannins and citron polyphenols of 0.1 ppm to 100 ppm A collagen peptide-containing beverage characterized by containing,
(2) The collagen peptide-containing beverage according to claim 1, wherein 50% (w / w) or more of a collagen peptide having a molecular weight of 2,700 or less is contained in the beverage.
(3) A step of adding a collagen peptide and yeast extract to water or a buffer solution and then adding one or more selected from the group consisting of plant-derived catechins, tannins and citron polyphenols to prepare a collagen peptide solution, obtained It includes a step of mixing a collagen peptide solution with a beverage, and relates to a method for producing a collagen peptide-containing beverage according to (1) or (2) above.

  According to the present invention, collagen is added to a collagen peptide before being added to a beverage by using not only yeast extract but also one or more selected from the group consisting of plant-derived catechin, tannin and yuzu polyphenol in combination. Odors derived from peptides can be easily masked. In addition, since the yeast extract, plant-derived catechin, tannin, and yuzu polyphenol are used in a very small amount, a sufficient effect can be obtained, and thus the collagen odor can be improved without impairing the original flavor of the beverage.

In addition, since the collagen peptide-containing beverage thus obtained can be given various flavors later, it is possible to produce beverages with a variety of flavors.
According to the present invention, it is possible to reduce the unpleasant odor of collagen peptides, and to provide beverages containing collagen peptides having various physiologically active effects that are easily familiar to people who are not good at collagen. In the present invention, an excellent deodorization can be performed even with a collagen peptide having an average molecular weight (Mw) of 2,700 or less, the deodorizing effect of which was not sufficient in the conventional method. , Cow skin, cow bone, pig skin, chicken, fish, etc.).

The present invention is described in detail below.
The collagen peptide-containing beverage of the present invention contains 1 to 20% by weight of collagen peptide, 0.01 to 1% by weight of yeast extract, and contains at least one selected from the group consisting of plant-derived catechins, tannins and citron polyphenols. It is characterized by containing a total amount of 0.1 ppm to 100 ppm.
Among them, in the present invention, the odor derived from collagen peptide can be remarkably reduced by using a specific amount of yeast extract in combination with one or more selected from the group consisting of tannin and yuzu polyphenol with respect to the collagen peptide. An excellent effect is achieved.

  The collagen peptide used in the present invention can be obtained by hydrolyzing denatured collagen such as collagen or gelatin with acid, alkali, enzyme or the like. Currently, collagen extracted from various animals such as pigs, cows, chickens and fish is used as food. It is clear that every collagen has a unique collagen odor. Among them, the use of collagen hydrolyzed with an enzyme or the like is preferable because various physiological activity effects are expected from collagen, collagen peptide, and gelatin present in the degradation product.

  The enzyme used for producing the collagen peptide may be any enzyme that can partially hydrolyze collagen. For example, cysteine proteases such as papain, bromelain, actinidine, and phytin, pepsin, and these enzymes are mixed. Examples of the enzyme group include, but are not particularly limited to. Such hydrolysis is preferably performed in a buffer solution such as water or various buffers. In the present invention, the hydrolyzed aqueous solution may be used as it is, or may be powdered by a drying process or the like.

  The collagen peptide contained in the collagen peptide-containing beverage of the present invention contains 50% or more of a collagen peptide having a molecular weight of 2,700 or less to sufficiently enable the masking effect that is the gist of the present invention. From the viewpoint, it is preferable. Information on the molecular weight of collagen is obtained by quantitative methods such as viscosity measurement, HPLC, and gel filtration, and it is possible to use already known methods. In addition, molecular weight means a weight average molecular weight here.

In the present invention, various collagen peptides having different origins and treatment methods of raw collagen and gelatin can be naturally used.
The amount of gelatin is preferably 3 to 30% by weight and more preferably 7 to 20% by weight in the collagen peptide-containing beverage.

  The yeast extract is a food additive using yeast as a raw material. For example, the yeast extract contains a large amount of umami components (inosinic acid, guanylic acid) derived from yeast, and supplementarily other types of fungi such as nucleic acids or lactic acid bacteria. You may contain the umami substance originating in. As far as the umami of yeast extract is concerned, the type of yeast extract and the type of yeast extract depending on the composition of the umami constituents in the yeast extract are not limited as long as there is no significant effect on the taste adjustment of the beverage containing collagen peptide. In recent years, a product having a taste and masking action under the name of “dry yeast” is commercially available, and such dry yeast is also included in the yeast extract used in the present invention. The amount of yeast extract contained in the collagen peptide-containing beverage according to the present invention is 0.01 to 1% by weight, and the flavor of the collagen peptide-containing beverage is improved while being excellent in masking effect. In order not to allow the specific flavor to appear excessively, 0.1 to 1% by weight is preferable.

  In the collagen peptide-containing beverage of the present invention, one or more of plant-derived catechins, tannins, and yuzu polyphenols are essential components. Although none of the above components alone has a collagen odor reducing effect, when used in combination with the yeast extract, an excellent collagen odor reducing effect is exhibited.

  As described above, the present inventors have found for the first time that an excellent collagen odor reduction effect can be achieved by using a plant-derived catechin, tannin or yuzu polyphenol in combination with a yeast extract. Although the details of these action mechanisms are unknown, it is a complex between a plant-derived catechin, tannin or yuzu polyphenol, a component contained in a yeast extract (for example, a peptide or amino acid that is an umami component) and a collagen peptide. It is considered that the collagen odor is reduced by forming.

Moreover, about the state of a composite_body | complex, it may be based on another action mechanism with plant origin catechin and tannin, and a citron polyphenol.
For example, regarding the binding of protein and tannin (including catechin), Watanabe et al. (T. Watanabe, Y. Matuo, T. Mori, R. Sano, T. Tosa, I. Chibata, J. Solid- Phase Biochemistry, 3, 161 (1978), Taizo Watanabe, Tetsuya Tosa, Nobuyuki Sakata, Yataro Furokawa, Satoshi Niki, Shigeaki Mikami, Journal of the Japan Brewing Association, 79, 193 (1983)).
On the other hand, it is not technically known that yuzu polyphenol binds between proteins and / or peptides, and the bitter taste component of naringin contained in yuzu polyphenol acts together with yeast extract to reduce collagen odor. Conceivable.

The catechins used in the present invention are natural products extracted from plant trunks, skins, leaves, fruits, etc., and include flavonoids represented by the chemical formula C ₁₅ H ₁₄ O ₆ and polyphenols that are derivatives thereof. Catechin is a component that becomes tannin by polymerization by oxidation.
Tannins are natural products extracted from plant trunks, skins, leaves, fruits, etc., and are environmentally friendly substances. Tannin includes pyrogallol-based hydrolyzable tannin and catechol-based condensed tannin.
Examples of catechin and tannin-derived plants include, but are not limited to, persimmon, tea, yuzu, potato, wine, apple, blueberry, banana, chestnut, tamarind, mimosa, and quintuplet.

  Yuzu polyphenol refers to a polyphenol obtained by extraction treatment with hot water or hydrous ethanol from a plant of “Yuzu (coconut)”. After the extraction treatment, filtration, purification, and drying treatment may be performed as necessary.

  The total amount of plant-derived catechin, tannin and citron polyphenol in the collagen peptide-containing beverage of the present invention is 0.1 ppm to 100 ppm, and 0.5 ppm to 10 ppm is preferable from the viewpoint of the degree of bitterness and the frequency of precipitation.

  Moreover, the collagen peptide-containing beverage according to the present invention contains sugar and / or fruit juice / acidulant in addition to the collagen peptide, yeast extract, plant-derived catechin, tannin and citron polyphenol.

  There are no particular limitations on the sugars that can be used. For example, monosaccharides such as glucose and fructose, disaccharides such as sucrose and lactose, oligosaccharides such as raffinose and stachyose, glucose in which glucose is bound to each other like trehalose, sugar alcohol (maltitol, lactitol Sorbitol, mannitol, xylitol, erythritol, reduced starch hydrolyzate, reduced xylooligosaccharide, palatinit, reduced branched oligosaccharide, etc.), tagatose, etc., or a combination of two or more thereof. Also, mixed sugars such as chickenpox and liquid sugar can be used.

  Moreover, the following arbitrary components can be added to the collagen peptide containing drink of this invention to the extent which does not exert a bad influence on the flavor as needed.

  Examples include agar, far cerulean, carrageenan, guar gum, locust bean gum, tamarind seed gum, tara gum, pectin, gum arabic, tragacanth gum, karaya gum, starch, xanthan gum, curdlan, gellan gum, soybean polysaccharide, alginic acid and the like.

  Moreover, it does not restrict | limit especially regarding using a sour agent, fruit juice, a fragrance | flavor, a coloring agent, etc.

  In addition, functional materials such as dietary fiber, vitamins, minerals and amino acids, oils and fats, emulsifiers, dairy products, high-intensity sweeteners (aspartame, neotame, glycyrrhizin, saccharin, stevioside, rebaudio, dulcin, alitame, trichlorochus Claus, thaumatin, acesulfame potassium, sucralose, etc.).

The collagen peptide-containing beverage of the present invention having the above-described configuration is obtained by adding a collagen peptide and yeast extract to water or a buffer solution, and then adding one or more selected from the group consisting of plant-derived catechins, tannins and citron polyphenols. Preparing a collagen peptide solution;
It can manufacture by passing through the process of mixing the obtained collagen peptide solution in a drink.

The manufacturing method is characterized in that, in the step of preparing the collagen peptide solution, one or more selected from the group consisting of tannin and yuzu polyphenol are added after adding the collagen peptide and yeast extract to water or a buffer solution. There is. By adopting such an addition order, a beverage having a reduced collagen odor can be efficiently obtained without impairing the flavor.
Here, the order of adding the collagen peptide and yeast extract may be added separately or simultaneously, and there is no particular limitation. In addition, it is preferable to add plant-derived catechin, tannin or yuzu polyphenol after the collagen peptide and yeast extract are dissolved in water or a buffer solution.

  The amount of collagen peptide in water or buffer is preferably 10 to 60% by weight, more preferably 30 to 50% by weight.

When the collagen peptide hydrolyzed as described above is used as the collagen peptide, the hydrolysis treatment may be performed in water or a buffer solution and the obtained hydrolyzed solution may be used as it is.
The above-mentioned enzyme may be used for hydrolysis of gelatin, and the degree of degradation treatment may be performed until the collagen peptide in the obtained gelatin degradation product has a molecular weight of 2,700 or less reaches 50% or more. . Moreover, what is necessary is just to select the optimal conditions of the enzyme to be used as decomposition processing conditions.

  Moreover, what is necessary is just to adjust so that it may become the said content finally as addition amount of the yeast extract and plant origin catechin, tannin, and polyphenol in a drink.

  Moreover, what is necessary is just to mix the said arbitrary components in an appropriate step among said process according to the kind.

  The mixture obtained by adding each component as described above is processed into a desired shape by a known means to obtain the beverage of the present invention.

  As described above, the collagen peptide-containing beverage of the present invention can be produced. The above production method is an example, and does not limit the production method of the beverage of the present invention.

  EXAMPLES Next, although an Example demonstrates this invention in detail, this invention is not restrict | limited at all by these Examples. In the description of the examples, “%” represents “% by weight” and “parts” represents “parts by weight” unless otherwise specified.

(Comparative Examples 1-4)
A porcine-derived collagen peptide (SCP-3100; manufactured by Nitta Gelatin Co., Ltd.) having a molecular weight of not less than 2,700 when a molecular weight distribution is measured in advance is used. Collagen peptide (collagen peptide content of molecular weight 2,700 or less 65%) is dissolved in 10 mM or less citrate buffer solution (citric acid is contained in acidulant), and then yeast extract (SK yeast extract HU; Nippon Paper Industries) Chemical) was added. Finally, a collagen peptide aqueous solution and a flavor and acidulant were added to the beverage to prepare a beverage. The composition of the beverage is shown in Table 1. In addition, the amount of yeast extract in the beverage is “0.001%” (Comparative Example 1), “0.01%” (Comparative Example 2), “0.1%” (Comparative Example 3), “1 0.0% "(Comparative Example 4).

  Collagen odor masking evaluation using the collagen peptide-containing beverages obtained in Comparative Examples 1 to 4 was evaluated by the following sensory evaluation criteria by 15 panelists after tasting. The results are shown in Table 2.

<Sensory evaluation criteria>
Evaluation criteria score for beverage flavor: Content A: Good taste as a beverage.
B: Although it is good as a beverage, the collagen odor is slightly felt.
C: Although it can be tasted normally as a beverage, a collagen odor is also felt.
D: Collagen smell is strongly felt in beverages, but can be drunk.
E: Collagen odor is stronger than taste of beverage and is unpleasant.

Evaluation criteria score regarding collagen odor: Contents A: Collagen odor is hardly felt.
B: Collagen odor is slightly felt.
C: Collagen odor is felt.
D: A collagen odor is considerably felt.
E: A collagen odor and other unpleasant odors are considerably felt.

  Although the masking effect was recognized by adding the yeast extract in a drink from the result of Table 2, if 1.0% or more of yeast extract is added, a masking effect is remarkable, but the flavor of a drink is It will be lost. Therefore, when the C evaluation or higher is regarded as a borderline of the masking effect, it suggests that an addition amount of 0.01% to 1.0% yeast extract is suitable for masking of collagen peptides. However, since the B evaluation is the highest as the masking effect, it is clear that it is important to pursue a further masking effect.

[Example 1]
As in Comparative Examples 1 to 4, the porcine-derived collagen peptide was dissolved in a citrate buffer solution of 10 mM or less, and then the yeast extract (SK yeast extract HU; manufactured by Nippon Paper Chemical Co., Ltd.) was added and completely dissolved. . Further, tea catechin was added to the collagen peptide solution to a concentration of 10 ppm (composition is shown in Table 3). Finally, a collagen peptide solution and a fragrance / citric acid (acidulant) were added to prepare a beverage. Moreover, the content of the yeast extract was also adjusted in 4 steps as in Comparative Examples 1 to 4.

  Next, sensory evaluation of each collagen peptide-containing beverage in which the amount of yeast extract added was changed was performed. The results are shown in Table 4. The sensory evaluation criteria were in accordance with the above-mentioned evaluation criteria, and in the present invention, the evaluations of beverage flavor and collagen odor were both “A” or “A” and “B” as acceptable products.

  From the results of Tables 2 and 4, a remarkable masking effect was recognized by using yeast extract and tea catechin together in the collagen peptide-containing beverage as compared with the yeast extract alone. In particular, compared with the results in Table 2, the masking evaluation is improved by about one step, and the masking action is improved by the synergistic effect of yeast extract and tea catechin because the masking action is not so effective with tea catechin alone. It became clear.

[Example 2]
As in Example 1, collagen peptide is dissolved in a citrate buffer solution of 10 mM or less, and then 0.1% yeast extract (SK yeast extract HU; manufactured by Nippon Paper Chemicals) is added and completely dissolved. did. Further, tea catechin, yuzu polyphenol and grape seed extract (containing tannin) were added to the collagen peptide solution so as to have a concentration of 0.01 to 100 ppm. A collagen-containing beverage was prepared in the same manner as in Example 1, and finally a collagen peptide solution and a fragrance / citric acid (acidulant) were added to prepare a beverage.
About the obtained drink, the masking effect with respect to collagen smell was investigated similarly to Example 1. The results are shown in Tables 5-7.

  From the results of Tables 5 to 7, even when any of catechin, tannin or yuzu polyphenol is added, if it is in the range of 0.1 to 100 ppm, either the taste of collagen peptide-containing beverage and the evaluation of collagen odor masking or Both include “A”, and as a result, it can be seen that a remarkable masking effect is achieved.

  As in the present invention, by adding a yeast extract to a collagen peptide in advance, and then performing a masking treatment by adding one or more of plant-derived catechins, tannins, and yuzu polyphenols, there is almost no collagen odor and there is a particular unpleasant discomfort. It has become possible to develop a collagen peptide-containing beverage with a reduced odor and an excellent flavor. According to the present invention, it is possible to provide a beverage containing a collagen peptide that is delicious even for people who do not like collagen odor.

Claims (3)

  1 to 20% by weight of collagen peptide, 0.01 to 1% by weight of yeast extract, and a total amount of 0.1 ppm to 100 ppm of one or more selected from the group consisting of plant-derived catechins, tannins and citron polyphenols A collagen peptide-containing beverage characterized by   The collagen peptide-containing beverage according to claim 1, wherein the collagen peptide contained in the beverage contains 50% (w / w) or more of a molecular weight of 2,700 or less. Adding collagen peptide and yeast extract to water or buffer, and then adding one or more selected from the group consisting of plant-derived catechin, tannin and citron polyphenol to prepare a collagen peptide solution;
The method for producing a collagen peptide-containing beverage according to claim 1 or 2, comprising a step of mixing the obtained collagen peptide solution with a beverage.