JP4630787B2 - Collagen-containing food and drink - Google Patents
Collagen-containing food and drink Download PDFInfo
- Publication number
- JP4630787B2 JP4630787B2 JP2005293926A JP2005293926A JP4630787B2 JP 4630787 B2 JP4630787 B2 JP 4630787B2 JP 2005293926 A JP2005293926 A JP 2005293926A JP 2005293926 A JP2005293926 A JP 2005293926A JP 4630787 B2 JP4630787 B2 JP 4630787B2
- Authority
- JP
- Japan
- Prior art keywords
- weight
- parts
- collagen
- sucralose
- stevia
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 102000008186 Collagen Human genes 0.000 title claims description 241
- 108010035532 Collagen Proteins 0.000 title claims description 241
- 229920001436 collagen Polymers 0.000 title claims description 241
- 235000013305 food Nutrition 0.000 title claims description 34
- 244000228451 Stevia rebaudiana Species 0.000 claims description 145
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims description 144
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 82
- 239000004376 Sucralose Substances 0.000 claims description 81
- 235000019408 sucralose Nutrition 0.000 claims description 81
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 81
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 77
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 69
- 229940013618 stevioside Drugs 0.000 claims description 69
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 69
- 235000019202 steviosides Nutrition 0.000 claims description 69
- 229930188195 rebaudioside Natural products 0.000 claims description 68
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 62
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 60
- 229960004998 acesulfame potassium Drugs 0.000 claims description 60
- 239000000619 acesulfame-K Substances 0.000 claims description 60
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 58
- 235000013361 beverage Nutrition 0.000 claims description 51
- 239000000796 flavoring agent Substances 0.000 claims description 43
- 235000019634 flavors Nutrition 0.000 claims description 42
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 29
- 229930003268 Vitamin C Natural products 0.000 claims description 29
- 239000011718 vitamin C Substances 0.000 claims description 29
- 235000019154 vitamin C Nutrition 0.000 claims description 29
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 23
- 239000007788 liquid Substances 0.000 claims description 8
- 102000004196 processed proteins & peptides Human genes 0.000 claims description 3
- 240000006413 Prunus persica var. persica Species 0.000 claims 1
- 239000000203 mixture Substances 0.000 description 126
- 235000000346 sugar Nutrition 0.000 description 107
- 239000000843 powder Substances 0.000 description 78
- 238000002156 mixing Methods 0.000 description 76
- 239000008213 purified water Substances 0.000 description 50
- 244000299461 Theobroma cacao Species 0.000 description 49
- 239000000523 sample Substances 0.000 description 35
- 235000019219 chocolate Nutrition 0.000 description 33
- 239000007864 aqueous solution Substances 0.000 description 30
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 24
- 230000000694 effects Effects 0.000 description 24
- 235000003599 food sweetener Nutrition 0.000 description 24
- 239000003765 sweetening agent Substances 0.000 description 24
- 239000006188 syrup Substances 0.000 description 24
- 235000020357 syrup Nutrition 0.000 description 24
- 244000144730 Amygdalus persica Species 0.000 description 22
- 239000003205 fragrance Substances 0.000 description 20
- 235000021185 dessert Nutrition 0.000 description 18
- 235000013336 milk Nutrition 0.000 description 17
- 239000008267 milk Substances 0.000 description 17
- 210000004080 milk Anatomy 0.000 description 17
- 239000003995 emulsifying agent Substances 0.000 description 16
- 150000008163 sugars Chemical class 0.000 description 16
- 235000015895 biscuits Nutrition 0.000 description 14
- 235000014121 butter Nutrition 0.000 description 14
- 235000009508 confectionery Nutrition 0.000 description 13
- 239000003795 chemical substances by application Substances 0.000 description 12
- 150000001720 carbohydrates Chemical class 0.000 description 11
- 239000003381 stabilizer Substances 0.000 description 11
- 229920002472 Starch Polymers 0.000 description 10
- 235000015218 chewing gum Nutrition 0.000 description 10
- 229940112822 chewing gum Drugs 0.000 description 10
- 235000019868 cocoa butter Nutrition 0.000 description 10
- 229940110456 cocoa butter Drugs 0.000 description 10
- 238000001816 cooling Methods 0.000 description 10
- 239000003925 fat Substances 0.000 description 10
- 235000019698 starch Nutrition 0.000 description 10
- 239000008107 starch Substances 0.000 description 10
- 235000015112 vegetable and seed oil Nutrition 0.000 description 10
- 239000008158 vegetable oil Substances 0.000 description 10
- 108010010803 Gelatin Proteins 0.000 description 9
- 239000008273 gelatin Substances 0.000 description 9
- 229920000159 gelatin Polymers 0.000 description 9
- 235000019322 gelatine Nutrition 0.000 description 9
- 235000011852 gelatine desserts Nutrition 0.000 description 9
- 238000003756 stirring Methods 0.000 description 9
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 8
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 8
- 235000009470 Theobroma cacao Nutrition 0.000 description 8
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 8
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 8
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 8
- 235000001046 cacaotero Nutrition 0.000 description 8
- 235000019197 fats Nutrition 0.000 description 8
- 235000013312 flour Nutrition 0.000 description 8
- 235000015203 fruit juice Nutrition 0.000 description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 8
- 238000004898 kneading Methods 0.000 description 8
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 8
- 235000008476 powdered milk Nutrition 0.000 description 8
- 238000004904 shortening Methods 0.000 description 8
- 235000020183 skimmed milk Nutrition 0.000 description 8
- 235000008939 whole milk Nutrition 0.000 description 8
- 239000000811 xylitol Substances 0.000 description 8
- 235000010447 xylitol Nutrition 0.000 description 8
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 8
- 229960002675 xylitol Drugs 0.000 description 8
- 230000035622 drinking Effects 0.000 description 7
- 239000004615 ingredient Substances 0.000 description 7
- 239000008371 vanilla flavor Substances 0.000 description 7
- 235000016623 Fragaria vesca Nutrition 0.000 description 6
- 240000009088 Fragaria x ananassa Species 0.000 description 6
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 6
- 239000003921 oil Substances 0.000 description 6
- 235000019198 oils Nutrition 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 238000002407 reforming Methods 0.000 description 6
- 239000004902 Softening Agent Substances 0.000 description 5
- 229930006000 Sucrose Natural products 0.000 description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- -1 nougat Chemical compound 0.000 description 5
- 239000005720 sucrose Substances 0.000 description 5
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 210000000988 bone and bone Anatomy 0.000 description 4
- 235000015110 jellies Nutrition 0.000 description 4
- 239000008274 jelly Substances 0.000 description 4
- 235000011962 puddings Nutrition 0.000 description 4
- 239000012488 sample solution Substances 0.000 description 4
- 241001465754 Metazoa Species 0.000 description 3
- 229920001284 acidic polysaccharide Polymers 0.000 description 3
- 150000004805 acidic polysaccharides Chemical class 0.000 description 3
- 230000032683 aging Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 230000002459 sustained effect Effects 0.000 description 3
- 230000008961 swelling Effects 0.000 description 3
- 235000018553 tannin Nutrition 0.000 description 3
- 229920001864 tannin Polymers 0.000 description 3
- 239000001648 tannin Substances 0.000 description 3
- 238000010998 test method Methods 0.000 description 3
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 210000002808 connective tissue Anatomy 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000010828 elution Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000013611 frozen food Nutrition 0.000 description 2
- 230000003301 hydrolyzing effect Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000021096 natural sweeteners Nutrition 0.000 description 2
- 238000007634 remodeling Methods 0.000 description 2
- 235000019871 vegetable fat Nutrition 0.000 description 2
- 244000208874 Althaea officinalis Species 0.000 description 1
- 235000006576 Althaea officinalis Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 208000020084 Bone disease Diseases 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 101000801619 Homo sapiens Long-chain-fatty-acid-CoA ligase ACSBG1 Proteins 0.000 description 1
- 208000012659 Joint disease Diseases 0.000 description 1
- 102100033564 Long-chain-fatty-acid-CoA ligase ACSBG1 Human genes 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 240000000851 Vaccinium corymbosum Species 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000010634 bubble gum Nutrition 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000011950 custard Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 125000000567 diterpene group Chemical group 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 102000034240 fibrous proteins Human genes 0.000 description 1
- 108091005899 fibrous proteins Proteins 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 239000004579 marble Substances 0.000 description 1
- 235000001035 marshmallow Nutrition 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000015145 nougat Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000021055 solid food Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000011496 sports drink Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 230000002123 temporal effect Effects 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 235000015149 toffees Nutrition 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 235000019195 vitamin supplement Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/66—Proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/36—Terpene glycosides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/37—Halogenated sugars
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/195—Proteins from microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/24—Non-sugar sweeteners
- A23V2250/242—Acesulfame K, acetylsulfame
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/24—Non-sugar sweeteners
- A23V2250/264—Sucralose, halogenated sugar
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/54—Proteins
- A23V2250/542—Animal Protein
- A23V2250/5422—Collagen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/70—Vitamins
- A23V2250/708—Vitamin C
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
Description
本発明は呈味の改善されたコラーゲン含有飲食品に関し、特に0.0001〜0.06重量%のスクラロース、0.0002〜0.07重量%のステビア抽出物であってステビオサイドとレバウディオサイドの重量比が1:0.5〜2であるステビア抽出物、コラーゲンペプチド、0.4〜5重量%のビタミンC、0.0002〜0.08重量%のアセスルファムカリウム、及び0.01〜1.0重量%のピーチ香料を含有させることで呈味を改善したコラーゲン含有飲食品に関する。 The present invention relates to a collagen-containing food / beverage product with improved taste, particularly 0.0001-0.06 wt% sucralose, 0.0002-0.07 wt% stevia extract, and stevioside and rebaudioside. weight ratio of 1: stevia extract 0.5-2, collagen peptide, 0.4 to 5 wt% of vitamin C, potassium acesulfame of 0.0002 to 0.08 wt% and 0.01, It is related with the collagen containing food-drinks which improved the taste by containing 0.0 weight% of peach fragrance | flavor .
コラーゲンは、人間や動物の結合組織に存在する繊維状の蛋白質である。結合組織が集まる皮膚、骨、腱、血管壁等には、多く存在し、細胞における骨格として働いている。コラーゲンの老化や、コラーゲン合成の低下により、皮膚や毛髪の老化、骨や関節の疾病が生じると考えられている。 Collagen is a fibrous protein that exists in the connective tissue of humans and animals. There are many skins, bones, tendons, blood vessel walls, etc. where connective tissues gather, and they function as a skeleton in cells. It is considered that aging of collagen and a decrease in collagen synthesis cause aging of skin and hair, and diseases of bones and joints.
従って、コラーゲンを含有することを特徴とする、各種の効能を目的とする健康食品は数多く上市されている。しかしながら、コラーゲンは特有の獣臭のような呈味を有し、また、食品にしばしば含有される酸性多糖類やタンニン類との反応、沈殿、白濁を起こしやすいため、各種の効能の発揮が期待される程多量に配合することは困難であった。 Therefore, many health foods for various effects characterized by containing collagen are on the market. However, collagen has a peculiar taste like animal odor and is likely to react with acidic polysaccharides and tannins often contained in foods, precipitate, and become cloudy. It was difficult to blend as much as possible.
このような酸性多糖類やタンニン類との反応の低減を図るため、コラーゲンとして、コラーゲンを加水分解したコラーゲンペプチドを添加する飲食品が知られている(例えば、特許文献1参照)。しかしながら、このような飲食品には、呈味についていまだ改善の余地があり、コラーゲンの呈味を改善したコラーゲン含有飲食品が望まれていた。 In order to reduce the reaction with such acidic polysaccharides and tannins, foods and drinks are known in which collagen peptides obtained by hydrolyzing collagen are added as collagen (see, for example, Patent Document 1). However, such foods and drinks still have room for improvement in taste, and collagen-containing foods and drinks with improved collagen taste have been desired.
本発明が解決しようとする課題は、呈味の改善されたコラーゲン含有飲食品を提供することである。 The problem to be solved by the present invention is to provide a collagen-containing food or drink with improved taste.
本発明者らは、コラーゲン含有飲食品の呈味改善方法を鋭意検討し、0.0001〜0.06重量%のスクラロース、0.0002〜0.07重量%のステビア抽出物であってステビオサイドとレバウディオサイドの重量比が1:0.5〜2であるステビア抽出物、コラーゲンペプチド、0.4〜5重量%のビタミンC、0.0002〜0.08重量%のアセスルファムカリウム、及び0.01〜1.0重量%のピーチ香料を配合することにより、コラーゲンの呈味が著しく改善されることを見出し、本発明を完成させた。 The present inventors diligently studied a method for improving the taste of collagen-containing foods and drinks, and 0.0001 to 0.06% by weight of sucralose, 0.0002 to 0.07% by weight of stevia extract, and stevioside the weight ratio of rebaudioside 1: 0.5-2 stevia extract is collagen peptide, 0.4 to 5 wt% of vitamin C, potassium acesulfame of 0.0002 to 0.08 wt%, and 0 .01~1.0 Ri by the blending weight percent peach flavors, found that taste of collagen are significantly improved, thereby completing the present invention.
コラーゲン含有飲食品に0.0001〜0.06重量%のスクラロース、0.0002〜0.07重量%のステビア抽出物であってステビオサイドとレバウディオサイドの重量比が1:0.5〜2であるステビア抽出物、コラーゲンペプチド、0.4〜5重量%のビタミンCを配合することにより、コラーゲンの呈味を著しく改善することが可能である。 Collagen-containing food and drink, 0.0001-0.06 wt% sucralose, 0.0002-0.07 wt% stevia extract, the weight ratio of stevioside to rebaudioside being 1: 0.5-2 stevia extract is collagen peptide, by blending the vitamin C from 0.4 to 5 wt%, it is possible to significantly improve the taste of collagen.
以下に、本発明について詳細に説明する。 The present invention is described in detail below.
本発明において使用されるコラーゲンは、市販のものであってよく、あるいは、動物の骨、皮等を加熱して抽出したものを用いることもできる。 The collagen used in the present invention may be a commercially available product, or a product obtained by heating and extracting animal bones, skins and the like can also be used.
また、コラーゲンを酵素処理により分解、低分化したもの、例えばコラーゲンペプチドを用いることもできる。低分子化されたコラーゲンペプチドは、低分子化されていないコラーゲンに比べ、飲食品にしばしば使用される酸性多糖類やタンニン類との反応、沈殿、白濁を起こしにくいので、より好ましい。コラーゲンペプチドは、ゼラチンを酵素や酸で加水分解して得られたもので、分子量700〜20000程度のものが市販されており、本発明では、いずれの分子量のものも使用できる。 In addition, collagen that has been decomposed and poorly differentiated by enzymatic treatment, such as a collagen peptide, can also be used. A collagen peptide having a low molecular weight is more preferable because it is less likely to cause a reaction, precipitation, and cloudiness with acidic polysaccharides and tannins often used in foods and drinks, compared to collagen that has not been low molecular weight. Collagen peptides are obtained by hydrolyzing gelatin with an enzyme or an acid, and those having a molecular weight of about 700 to 20,000 are commercially available. In the present invention, those having any molecular weight can be used.
本発明における飲食品とは、牛乳、乳飲料、乳酸菌飲料、果汁入り清涼飲料、炭酸飲料、菜汁飲料、茶飲料、イオン飲料、スポーツ飲料、機能性飲料、ビタミン補給飲料、栄養補給バランス飲料、ゼリー飲料、果実酒、スープ類等の液体状の飲料の他、カスタードプリン、ミルクプリン及び果汁入りプリン等のプリン類、ゼリー類、ドレッシング類、クリーム類等のゲル状食品、さらには、チューインガムや風船ガム等のガム類(板ガム、糖衣状粒ガム)、無垢チョコレート、マーブルチョコレート等のコーティングチョコレートの他、イチゴチョコレート、ブルーベリーチョコレート及びメロンチョコレート等の風味を付加したチョコレート類、ソフトキャンディ(キャラメル、ヌガー、グミキャンディ、マシュマロ等を含む)、タフィ等のキャラメル類、ハードビスケット、ソフトビスケット、ソフトクッキー、クラッカー、半生ビスケット等のビスケット類やケーキ類等の菓子類やパン類、麺類、水産練り製品等を含む固形状食品を含んでいる。また、液体を凍らせた冷凍物でも良く、例えばアイスクリーム、アイスミルク、ラクトアイス、シャーベット、氷菓等の冷菓類やフルーツ等の冷凍食品が挙げられる。更に、水等の液体を加えることにより容易に飲料となる粉末飲料、ペースト、錠剤等の再形成用食品でも良い。 The food and drink in the present invention is milk, milk drink, lactic acid bacteria drink, soft drink with fruit juice, carbonated drink, vegetable juice drink, tea drink, ionic drink, sports drink, functional drink, vitamin supplement drink, nutrition supplement balance drink, In addition to liquid beverages such as jelly beverages, fruit liquor and soups, puddings such as custard pudding, milk pudding and pudding with fruit juice, gel foods such as jelly, dressings and creams, chewing gum and Gum such as bubble gum (plate gum, sugar-coated grain gum), chocolate with added flavor such as strawberry chocolate, blueberry chocolate and melon chocolate in addition to coated chocolate such as solid chocolate and marble chocolate, soft candy (caramel, Including nougat, gummy candy, marshmallow, etc.), toffee, etc. Caramel class, hard biscuits, soft biscuits, confectionery and bread of soft cookies, crackers, such as biscuits and cakes such as half a lifetime biscuits, noodles, and includes a solid food, including fisheries paste products, and the like. Moreover, the frozen thing which frozen the liquid may be sufficient, for example, frozen foods, such as ice cream, ice milk, lact ice, sherbet, ice confectionery, and frozen foods, such as fruit. Further, it may be a reconstituted food such as a powdered beverage, a paste or a tablet that can be easily made into a beverage by adding a liquid such as water.
飲食品に対するコラーゲンの配合量は、特に制限されないが、2〜40重量%が、皮膚や毛髪の老化、骨や関節の疾病に対する効能を期待する上で、好ましい。30重量%より高い配合量であると、液体状の飲料の場合、粘度が高くなる等の問題を生じることがあるが、その場合であっても40重量%までであれば、通常は、問題は生じない。 The blending amount of collagen with respect to the food and drink is not particularly limited, but 2 to 40% by weight is preferable from the viewpoint of expectation of the effects on skin and hair aging and bone and joint diseases. If the blending amount is higher than 30% by weight, in the case of a liquid beverage, there may be a problem such as an increase in viscosity. Does not occur.
本発明に使用するステビア抽出物は、南米原産とされるキク科植物ステビア・レバウディアナ・ベルトニ−の葉部の抽出物であり、その主成分ステビオサイド及びレバウディサイドは、ジテルペン構造を有し、また、高甘味料として知られている。このうち、ステビオサイドは、蔗糖の約300倍の甘味を示す天然甘味料である。また、レバウディオサイドは、蔗糖に近似した良質な味質を示す天然甘味料である。 The stevia extract used in the present invention is an extract of the leaves of the Asteraceae Stevia rebaudiana Bertoni native to South America, the main components stevioside and rebaudiside have a diterpene structure, Known as a high sweetener. Among these, stevioside is a natural sweetener that exhibits a sweetness about 300 times that of sucrose. In addition, rebaudioside is a natural sweetener that exhibits a good quality taste similar to sucrose.
本発明に使用するスクラロースは、蔗糖をクロル化して得られる、白色粉末、水に易溶で、蔗糖の約600倍の甘味を示す合成甘味料である。 Sucralose used in the present invention is a synthetic sweetener obtained by chlorinating sucrose, a white powder, easily soluble in water, and having a sweetness about 600 times that of sucrose.
本発明に使用するアセスルファムカリウムは白色の結晶性粉末、水に易溶で、蔗糖の約200倍の甘味を示すペプチド系合成甘味料である。 Acesulfame potassium used in the present invention is a white crystalline powder, a peptide-based synthetic sweetener that is readily soluble in water and has a sweetness about 200 times that of sucrose.
本発明において、コラーゲン含有飲食品へのスクラロースの配合量は、好ましくは0.0001〜0.06重量%、より好ましくは、0.002〜0.01重量%であり、ステビア抽出物の配合量は、好ましくは0.0002〜0.07重量%、より好ましくは0.004〜0.02重量%である。この配合により、コラーゲン含有飲食品中のコラーゲン特有の呈味は減少する。スクラロースの配合量を0.0001重量%より低くすると甘味が弱く、呈味改善効果が低く、また、0.06重量%より高いと甘味が強すぎ、食感上、あまり好ましくない。ステビア抽出物の配合量を0.0002重量%より低くすると甘味が弱く、呈味改善効果が低く、また、0.07重量%より高いと甘味が強すぎ、食感上、あまり好ましくない。尚、特にコラーゲン含有飲食品が飲料等であり、コラーゲン特有の呈味を特に気にする場合は、これに、更にアセスルファムカリウムを好ましくは、0.0002〜0.08重量%、より好ましくは0.005〜0.02重量%配合することによりコラーゲン特有の呈味を著しく減少させることができる。アセスルファムカリウムの配合量を0.0002重量%より低くすると甘味が弱く、呈味改善効果が低く、また、0.08重量%より高いと甘味が強すぎ、食感上、あまり好ましくない。 In the present invention, the amount of sucralose in the collagen-containing food or drink is preferably 0.0001 to 0.06% by weight, more preferably 0.002 to 0.01% by weight, and the amount of stevia extract Is preferably 0.0002 to 0.07% by weight, more preferably 0.004 to 0.02% by weight. With this blending, the unique taste of collagen in collagen-containing foods and drinks is reduced. When the blending amount of sucralose is lower than 0.0001% by weight, sweetness is weak and the effect of improving the taste is low, and when it is higher than 0.06% by weight, the sweetness is too strong, which is not preferable in terms of texture. If the amount of stevia extract is less than 0.0002% by weight, the sweetness is weak and the taste improvement effect is low, and if it is higher than 0.07% by weight, the sweetness is too strong, which is not preferable in terms of texture. In particular, when the collagen-containing food or drink is a beverage or the like and the taste particular to collagen is particularly concerned, acesulfame potassium is preferably added to this, preferably 0.0002 to 0.08% by weight, more preferably 0. By adding 0.005 to 0.02% by weight, the unique taste of collagen can be significantly reduced. When the amount of acesulfame potassium is less than 0.0002% by weight, sweetness is weak and the effect of improving taste is low, and when it is higher than 0.08% by weight, the sweetness is too strong, which is not preferable in terms of texture.
ステビア抽出物は、ステビア抽出物に含有されるステビオサイドとレバウディオサイドの重量比が1:0.5〜2であると、コラーゲン呈味の低減効果がより増強され好ましい。 When the weight ratio of stevioside and rebaudioside contained in the stevia extract is 1: 0.5 to 2, the stevia extract is preferable because the collagen taste reduction effect is further enhanced.
また、上記コラーゲン含有飲食品に更に香料を0.01〜1.0重量%含有させるとそのコラーゲン呈味低減効果は増強される。なお、香料としてはピーチ香料が特に好ましい。 Moreover, when the said collagen-containing food / beverage products are further made to contain 0.01-1.0 weight% of fragrance | flavors, the collagen taste reduction effect will be strengthened. In addition, as a fragrance | flavor, a peach fragrance | flavor is especially preferable.
また、上記コラーゲン含有飲食品に更にビタミンCを0.1重量%以上、好ましくは0.4重量%以上含有させると、コラーゲンを含む配合成分の酸化が抑制され、その呈味改善効果が増強され、持続される。しかしながら、ビタミンCの配合量が10重量%を超えると、酸味が強くなり、20重量%以上では、飲食品としての適性が低下する。従って、ビタミンCを0.1〜20重量%、好ましくは0.4〜10重量%含有させると良い。 In addition, when the collagen-containing food or drink further contains vitamin C in an amount of 0.1% by weight or more, preferably 0.4% by weight or more, the oxidation of the blended component containing collagen is suppressed, and the taste improvement effect is enhanced. , Sustained. However, when the compounding amount of vitamin C exceeds 10% by weight, sourness becomes strong, and when it is 20% by weight or more, suitability as a food or drink is lowered. Therefore, vitamin C may be contained in an amount of 0.1 to 20% by weight, preferably 0.4 to 10% by weight.
尚、水等の液体を加えることにより容易に飲料となる粉末飲料、ペースト、錠剤等の再形成用食品については、1〜1000倍量、好ましくは、10〜100倍量の、液体、好ましくは水を加えることにより、本発明のスクラロース、ステビア抽出物、状況に応じてアセスルファムカリウム、香料、ビタミンCの配合量となるようにするのが好ましい。即ち、再形成用食品へのスクラロースの配合量は、好ましくは0.0002〜60重量%、より好ましくは、0.001〜2重量%であり、ステビア抽出物の配合量は、好ましくは0.0004〜70重量%、より好ましくは0.004〜1.2重量%である。アセスルファムカリウムを配合する場合は、好ましくは0.0004〜80重量%、より好ましくは0.005〜2重量%である。香料を配合する場合は、好ましくは0.02重量%以上である。ビタミンCを配合する場合は、0.2重量%以上、好ましくは0.8重量%以上である。 In addition, for reconstituted foods such as powdered beverages, pastes, tablets, etc. that easily become beverages by adding a liquid such as water, the amount is 1 to 1000 times, preferably 10 to 100 times the amount of liquid, preferably It is preferable to add sucralose, stevia extract of the present invention, and acesulfame potassium, fragrance, and vitamin C depending on the situation by adding water. That is, the blending amount of sucralose in the reconstituted food is preferably 0.0002 to 60% by weight, more preferably 0.001 to 2% by weight, and the blending amount of the stevia extract is preferably 0.00. 0004 to 70% by weight, more preferably 0.004 to 1.2% by weight. When acesulfame potassium is blended, it is preferably 0.0004 to 80% by weight, more preferably 0.005 to 2% by weight. When a fragrance | flavor is mix | blended, Preferably it is 0.02 weight% or more. When blending vitamin C, it is 0.2% by weight or more, preferably 0.8% by weight or more.
本発明の成分の組合せによりコラーゲンの呈味改善効果が得られる理由を明確に説明することは、口中における食品群の咀嚼時における挙動、すなわちその分解や唾液への溶解等が複雑なため、困難である。しかしながら、本発明の成分の組合せであれば、個々の成分の溶出時期、呈味発現時期が、コラーゲンの溶出時期、呈味発現時期と重なり合うため、コラーゲンの呈味をカバーすることが可能となるためであると考えられる。 It is difficult to clearly explain why the combination of the components of the present invention provides the collagen taste improving effect because the behavior of the food group in the mouth during chewing, that is, its decomposition and dissolution in saliva are complicated. It is. However, in the case of the combination of the components of the present invention, the elution time and taste expression time of each component overlap with the collagen elution time and taste expression time, so that the taste of collagen can be covered. This is probably because of this.
以下に試験例を挙げて、本発明を更に詳細に説明するが、それらによって、本発明の範囲が制限されるものではない。 Hereinafter, the present invention will be described in more detail with reference to test examples, but the scope of the present invention is not limited thereby.
本試験は、アセスルファムカリウム、スクラロース、及びステビア抽出物を含有したコラーゲン飲食品において、ステビア抽出物中のステビオサイドとレバウディオサイドの比が、コラーゲン呈味の低減に及ぼす影響を調べるために行なった。 This study was conducted to examine the effect of the ratio of stevioside and rebaudioside in stevia extract on collagen taste reduction in collagen foods and drinks containing acesulfame potassium, sucralose, and stevia extract. .
(1)試料の調製
[試料1]
ステビア抽出物のうちステビオサイドとレバウディオサイドを1:1重量部の割合で混合し、その甘味を1重量部当り砂糖の200倍になるように調整したステビア混合物Aを作製した。
精製水にコラーゲンペプチドを5g、スクラロース0.005g、ステビア混合物A0.01g、アセスルファムカリウム0.01gを混合溶解後、酸味料を用いpH3.8に調整した後精製水を更に加え100mlとした。この水溶液を85℃で殺菌後容器に充填冷却し試験飲料とした。
[試料2]
ステビア抽出物のうちステビオサイドとレバウディオサイドを1:0.3重量部の割合で混合し、その甘味を1重量部当り砂糖の200倍になるように調整したステビア混合物Bを作製した。
精製水にコラーゲンペプチドを5g、スクラロース0.005g、ステビア混合物B0
.01g、アセスルファムカリウム0.01gを混合溶解後、酸味料を用いpH3.8に調整した後精製水を更に加え100mlとした。この水溶液を85℃で殺菌後容器に充填冷却し試験飲料とした。
[試料3]
ステビア抽出物のうちステビオサイドとレバウディオサイドを1:2.5重量部の割合で混合し、その甘味を1重量部当り砂糖の200倍になるように調整したステビア混合物Cを作製した。
精製水にコラーゲンペプチドを5g、スクラロース0.005g、ステビア混合物C0.01g、アセスルファムカリウム0.01gを混合溶解後、酸味料を用いpH3.8に調整した後精製水を更に加え100mlとした。この水溶液を85℃で殺菌後容器に充填冷却し試験飲料とした。
(1) Sample preparation
[Sample 1]
Stevia mixture A was prepared by mixing stevioside and rebaudioside at a ratio of 1: 1 part by weight of the stevia extract and adjusting the sweetness to 200 times the sugar per part by weight.
5 g of collagen peptide, 0.005 g of sucralose, 0.01 g of stevia mixture A and 0.01 g of acesulfame potassium were mixed and dissolved in purified water, adjusted to pH 3.8 using an acidulant, and purified water was further added to make 100 ml. This aqueous solution was sterilized at 85 ° C. and then filled and cooled in a container to obtain a test beverage.
[Sample 2]
In the stevia extract, stevioside and rebaudioside were mixed at a ratio of 1: 0.3 parts by weight, and a stevia mixture B was prepared in which the sweetness was adjusted to 200 times the sugar per part by weight.
5g collagen peptide in purified water, 0.005g sucralose, stevia mixture B0
. 01 g and acesulfame potassium 0.01 g were mixed and dissolved, adjusted to pH 3.8 using a sour agent, and then purified water was further added to make 100 ml. This aqueous solution was sterilized at 85 ° C. and then filled and cooled in a container to obtain a test beverage.
[Sample 3]
In the stevia extract, stevioside and rebaudioside were mixed at a ratio of 1: 2.5 parts by weight, and a stevia mixture C was prepared in which the sweetness was adjusted to 200 times the sugar per part by weight.
5 g of collagen peptide, 0.005 g of sucralose, 0.01 g of stevia mixture C and 0.01 g of acesulfame potassium were mixed and dissolved in purified water, adjusted to pH 3.8 using an acidulant, and purified water was further added to make 100 ml. This aqueous solution was sterilized at 85 ° C. and then filled and cooled in a container to obtain a test beverage.
(2)試験方法
訓練された専門パネルにより、試料の服用性試験を行なった。各サンプルは5℃にて供した。服用性試験は、サンプル10mlを分取し、服用後呈味について評価してもらい、一つのサンプル液を評価した後、温湯で口をすすぎ、30分以上経過してから次のサンプル液を服用してもらう方法で行なった。服用性の評価は下記の基準によるものとし、コラーゲンの呈味低減効果の高いものから、◎(大変良い)、○(良い)、△(あまり良くない)、×(悪い)と4段階で評価し、配合成分とともに表1に示した。
(2) Test method The sample takeability test was conducted by a trained specialized panel. Each sample was subjected to 5 ° C. In the administration test, a sample of 10 ml is taken and evaluated for taste after administration. After one sample solution is evaluated, the mouth is rinsed with warm water, and the next sample solution is taken after 30 minutes or more. It was done by the method of getting it. The evaluation of dosing is based on the following criteria, and it is evaluated in four stages: ◎ (very good), ○ (good), △ (not so good), and × (bad) because of the high collagen taste reduction effect. The results are shown in Table 1 together with the blending components.
(3)試験結果
表1に示すように、試料1乃至3のすべてで、コラーゲンの呈味低減効果が認められ、特に、試料1の効果が強く認められた。
(3) Test results As shown in Table 1, in all of samples 1 to 3, the taste reduction effect of collagen was recognized, and in particular, the effect of sample 1 was strongly recognized.
この差異は、図1に示したコラーゲン及び各甘味料の呈味発現の時間経過により説明される。試料1では甘味料の発現時間と甘味料間での重複度合いが満遍なく発現されていることでコラーゲンの味を十分にマスキングするように甘味が発現している。 This difference is explained by the time course of the taste expression of the collagen and each sweetener shown in FIG. In sample 1, sweetness is expressed so that the taste of collagen is sufficiently masked by expressing the sweetener expression time and the degree of overlap between sweeteners evenly.
一方試料2ではステビア混合物の甘味発現時間が早く、スクラロースと重なる部分での甘味が強く感じすぎる上に甘味が早くなくなるためコラーゲンの後味のマスキング効果がやや弱かった。 On the other hand, in the sample 2, the sweetness expression time of the stevia mixture was fast, the sweetness in the portion overlapping with sucralose was too strong and the sweetness was not fast, so the masking effect of the aftertaste of collagen was slightly weak.
更に試料3ではステビア混合物Cの発現時間が遅すぎ、中間付近でコラーゲンの臭気をやや感じてしまう上に、甘味料特有の後引きが口に残ってしまった。 Further, in sample 3, the onset time of stevia mixture C was too late, and the odor of collagen was slightly felt near the middle, and the sweetener-specific trailing was left in the mouth.
本試験は、コラーゲン飲食品においてアセスルファムカリウム、スクラロース、ステビア抽出物、ピーチ香料がコラーゲン呈味の低減に及ぼす影響を調べるために行なった。 This test was conducted to examine the effects of acesulfame potassium, sucralose, stevia extract, and peach flavor on collagen taste reduction in collagen foods and drinks.
(1)試料の調製
[試料4]
精製水にコラーゲンペプチドを5g、スクラロース0.005g、ステビア混合物A0.01g、アセスルファムカリウム0.01g、ピーチ香料0.5gを混合溶解後、酸味料を用いpH3.8に調整した後精製水を更に加え100mlとした。この水溶液を85
℃で殺菌後容器に充填冷却し試験飲料とした。
[試料5]
精製水にコラーゲンペプチドを5g、スクラロース0.005g、ステビア混合物A0.01g、ピーチ香料0.5gを混合溶解後、酸味料を用いpH3.8に調整した後精製水を更に加え100mlとした。この水溶液を85℃で殺菌後容器に充填冷却し試験飲料とした。
[試料6]
精製水にコラーゲンペプチドを5g、スクラロース0.005g、ステビア混合物A0.01gを混合溶解後、酸味料を用いpH3.8に調整した後精製水を更に加え100mlとした。この水溶液を85℃で殺菌後容器に充填冷却し試験飲料とした。
[試料7]
精製水にコラーゲンペプチドを5g、スクラロース0.005g、ステビア混合物A0.01g、アセスルファムカリウム0.01g、ピーチ香料0.5g、ゲル化用安定剤0.5gを混合溶解後、酸味料を用いpH3.8に調整した後精製水を更に加え100mlとした。この水溶液を85℃で殺菌後容器に充填冷却し試験ゼリーとした。
[比較試料1]
精製水にコラーゲンペプチドを5g、ステビア抽出物A0.01g、アセスルファムカリウム0.01g、ピーチ香料0.5gを混合溶解後、酸味料を用いpH3.8に調整した後精製水を更に加え100mlとした。この水溶液を85℃で殺菌後容器に充填冷却し試験飲料とした。
[比較試料2]
精製水にコラーゲンペプチドを5g、スクラロース0.005g、アセスルファムカリウム0.01g、ピーチ香料0.5gを混合溶解後、酸味料を用いpH3.8に調整した後精製水を更に加え100mlとした。この水溶液を85℃で殺菌後容器に充填冷却し試験飲料とした。
[比較試料3]
精製水にコラーゲンペプチドを5g混合溶解後、酸味料を用いpH3.8に調整した後精製水を更に加え100mlとした。この水溶液を85℃で殺菌後容器に充填冷却し試験飲料とした。
(1) Sample preparation
[Sample 4]
5 g of collagen peptide, 0.005 g of sucralose, 0.01 g of stevia mixture A, 0.01 g of acesulfame potassium and 0.5 g of peach flavor are mixed and dissolved in purified water, adjusted to pH 3.8 using an acidulant, and then purified water is further added. Add to 100 ml. 85% of this aqueous solution
After sterilization at ° C., the container was filled and cooled to obtain a test beverage.
[Sample 5]
5 g of collagen peptide, 0.005 g of sucralose, 0.01 g of stevia mixture A, and 0.5 g of peach flavor were mixed and dissolved in purified water, adjusted to pH 3.8 using an acidulant, and purified water was further added to make 100 ml. This aqueous solution was sterilized at 85 ° C. and then filled and cooled in a container to obtain a test beverage.
[Sample 6]
5 g of collagen peptide, 0.005 g of sucralose, and 0.01 g of stevia mixture A were mixed and dissolved in purified water, and then adjusted to pH 3.8 using a sour agent, and purified water was further added to make 100 ml. This aqueous solution was sterilized at 85 ° C. and then filled and cooled in a container to obtain a test beverage.
[Sample 7]
After mixing and dissolving 5 g of collagen peptide, 0.005 g of sucralose, 0.01 g of stevia mixture A, 0.01 g of acesulfame potassium, 0.5 g of peach flavoring agent and 0.5 g of gelling stabilizer in purified water, pH 3. After adjusting to 8, purified water was further added to make 100 ml. This aqueous solution was sterilized at 85 ° C., filled in a container and cooled to obtain a test jelly.
[Comparative sample 1]
5 g of collagen peptide, 0.01 g of stevia extract A, 0.01 g of acesulfame potassium and 0.5 g of peach flavor are mixed and dissolved in purified water, adjusted to pH 3.8 using an acidulant, and further purified water is added to make 100 ml. . This aqueous solution was sterilized at 85 ° C. and then filled and cooled in a container to obtain a test beverage.
[Comparative sample 2]
5 g of collagen peptide, 0.005 g of sucralose, 0.01 g of acesulfame potassium, and 0.5 g of peach flavor were mixed and dissolved in purified water, adjusted to pH 3.8 using an acidulant, and purified water was further added to make 100 ml. This aqueous solution was sterilized at 85 ° C. and then filled and cooled in a container to obtain a test beverage.
[Comparative sample 3]
After 5 g of collagen peptide was mixed and dissolved in purified water, the pH was adjusted to 3.8 using an acidulant, and purified water was further added to make 100 ml. This aqueous solution was sterilized at 85 ° C. and then filled and cooled in a container to obtain a test beverage.
(2)試験方法
訓練された専門パネルにより、試料の服用性試験を行なった。上記の試料4〜7及び比較試料1〜3の他、試験例1で調製した試料1を検討対象とした。各試料は5℃にて供した。服用性試験は、試料10mlを分取し、服用後呈味について評価してもらい、一つの試料液を評価した後、温湯で口をすすぎ、30分以上経過してから次の試料液を服用してもらう方法で行なった。服用性の評価は下記の基準によるものとし、コラーゲンの呈味低減効果の高いものから、◎(大変良い)、○(良い)、△(あまり良くない)、×(悪い)と4段階で評価し、配合成分とともに表2に示した。
(2) Test method The sample takeability test was conducted by a trained specialized panel. In addition to the above samples 4-7 and comparative samples 1-3, sample 1 prepared in Test Example 1 was considered. Each sample was subjected to 5 ° C. In the ingestion test, a 10 ml sample is taken and evaluated for taste after taking. After evaluating one sample solution, rinse the mouth with warm water, and take the next sample solution after 30 minutes or more. It was done by the method of getting it. The evaluation of dosing is based on the following criteria, and it is evaluated in four stages: ◎ (very good), ○ (good), △ (not so good), and × (bad) because of the high collagen taste reduction effect. The results are shown in Table 2 together with the blending components.
(3)試験結果
表2に示すように、試料6のようにコラーゲンペプチドにスクラロースとステビア混合物Aを組み合わせることでコラーゲン特有の味、臭気を低減することが可能となった。さらに試料1,4及び5のようにアセスルファムカリウム、ピーチ香料を併用することで低減効果が向上することが確認された。また、ゲル化用安定剤を使用した試料7でも同様の効果が確認された。
(3) Test results As shown in Table 2, by combining collagen peptide with sucralose and stevia mixture A as in sample 6, it was possible to reduce collagen-specific taste and odor. Further, it was confirmed that the reduction effect was improved by using acesulfame potassium and peach flavor as in Samples 1, 4 and 5. The same effect was confirmed in Sample 7 using the gelling stabilizer.
一方、比較試料1〜3では低減効果が十分ではなかった。 On the other hand, Comparative Samples 1 to 3 did not have a sufficient reduction effect.
本試験はコラーゲン含有飲食品の呈味改善効果においてビタミンCがその効果の持続性に及ぼす影響について調べるために経時試験を行なった。 This test was conducted over time to examine the effect of vitamin C on the sustainability of the effect of improving the taste of collagen-containing foods and drinks.
(1)試料の調製
[試料8]
精製水にコラーゲンペプチドを5g、スクラロース0.005g、ステビア混合物A0.01g、アセスルファムカリウム0.01g、ピーチ香料0.5g、ビタミンC0.05gを混合溶解後、酸味料を用いpH3.8に調整した後精製水を更に加え100mlとした。この水溶液を85℃で殺菌後容器に充填冷却し試験飲料とした。
[試料9]
精製水にコラーゲンペプチドを5g、スクラロース0.005g、ステビア混合物A0.01g、アセスルファムカリウム0.01g、ピーチ香料0.5g、ビタミンC0.4gを混合溶解後、酸味料を用いpH3.8に調整した後精製水を更に加え100mlとした。この水溶液を85℃で殺菌後容器に充填冷却し試験飲料とした。
[試料10]
精製水にコラーゲンペプチドを5g、スクラロース0.005g、ステビア混合物A0.01g、アセスルファムカリウム0.01g、ピーチ香料0.5g、ビタミンC5gを混合溶解後、酸味料を用いpH3.8に調整した後精製水を更に加え100mlとした。この水溶液を85℃で殺菌後容器に充填冷却し試験飲料とした。
(1) Sample preparation
[Sample 8]
5 g of collagen peptide, 0.005 g of sucralose, 0.01 g of stevia mixture A, 0.01 g of acesulfame potassium, 0.5 g of peach flavor, and 0.05 g of vitamin C were mixed and dissolved in purified water, and then adjusted to pH 3.8 using an acidulant. Post-purified water was further added to make 100 ml. This aqueous solution was sterilized at 85 ° C. and then filled and cooled in a container to obtain a test beverage.
[Sample 9]
5 g of collagen peptide, 0.005 g of sucralose, 0.01 g of stevia mixture A, 0.01 g of acesulfame potassium, 0.5 g of peach flavor, and 0.4 g of vitamin C were mixed and dissolved in purified water, and then adjusted to pH 3.8 using an acidulant. Post-purified water was further added to make 100 ml. This aqueous solution was sterilized at 85 ° C. and then filled and cooled in a container to obtain a test beverage.
[Sample 10]
5 g collagen peptide in purified water, 0.005 g sucralose, 0.01 g stevia mixture A, 0.01 g acesulfame potassium, 0.5 g peach flavor and 5 g vitamin C are mixed and dissolved, and then adjusted to pH 3.8 using acidulant and purified. Water was further added to make 100 ml. This aqueous solution was sterilized at 85 ° C. and then filled and cooled in a container to obtain a test beverage.
(2)経時試験方法
試料8乃至10を室温(25℃±5℃)の環境下に8ヶ月放置し、8ヵ月後に経時試料とその同等品の新規に作成し、試料の服用性試験を試験例1に準じて行い、経時試料と新規試料を各々比較し、その呈味改善効果の持続性を調べた。
(2) Temporal test method Samples 8 to 10 are allowed to stand in an environment of room temperature (25 ° C ± 5 ° C) for 8 months, and after 8 months, a new time-lapse sample and its equivalent are newly prepared and tested for sample administration. It carried out according to Example 1, the time-lapse sample and the new sample were respectively compared, and the sustainability of the taste improvement effect was examined.
(3)試験結果
表3に示すように、ビタミンCを0.4重量%以上含有する場合(試料9、10)は呈味改善効果の持続性があることが確認された。但し試料10では酸味がやや強い傾向を示した。一方、試料8では呈味改善効果が持続せず、経時的な効果は維持できなかった。
(3) Test results As shown in Table 3, it was confirmed that when vitamin C was contained in an amount of 0.4% by weight or more (samples 9 and 10), the taste improving effect was sustained. However, sample 10 showed a slightly strong acidity. On the other hand, in sample 8, the taste improvement effect was not sustained, and the effect over time could not be maintained.
以上の試験により、本発明の飲食品では呈味が改善されていることが明らかである。 From the above test, it is clear that the taste is improved in the food and drink of the present invention.
以下に実施例を挙げて、本発明を実施するための最良の形態について詳細に説明するが、本発明は以下の実施例に限定されるものではない。 Hereinafter, the best mode for carrying out the present invention will be described in detail with reference to examples, but the present invention is not limited to the following examples.
精製水にコラーゲンペプチドを5重量部、スクラロース0.005重量部、ステビオサ
イドとレバウディオサイドを1:1重量部の割合で混合し、その甘味を1重量部当り砂糖の200倍になるように調整したステビア混合物0.01重量部、アセスルファムカリウム0.01重量部を混合溶解後、酸味料を用いpH3.8に調整した後100容量部とした。この水溶液を85℃で殺菌後容器に充填冷却し、呈味の改善されたコラーゲン含有飲料を製造した。
5 parts by weight of collagen peptide, 0.005 parts by weight of sucralose, and 1: 1 part by weight of stevioside and rebaudioside are mixed with purified water so that the sweetness is 200 times that of sugar per part by weight. After 0.01 parts by weight of the prepared stevia mixture and 0.01 parts by weight of acesulfame potassium were mixed and dissolved, the pH was adjusted to 3.8 using an acidulant, and then 100 parts by volume was obtained. This aqueous solution was sterilized at 85 ° C. and then filled and cooled in a container to produce a collagen-containing beverage with improved taste.
精製水にコラーゲンペプチドを5重量部、スクラロース0.005重量部、ステビオサイドとレバウディオサイドを1:1重量部の割合で混合し、その甘味を1重量部当り砂糖の200倍になるように調整したステビア混合物0.01重量部、アセスルファムカリウム0.01重量部、ピーチ香料0.5重量部を混合溶解後、酸味料を用いpH3.8に調整した後100容量部とした。この水溶液を85℃で殺菌後容器に充填冷却し、呈味の改善されたコラーゲン含有飲料を製造した。 5 parts by weight of collagen peptide, 0.005 parts by weight of sucralose, and 1: 1 part by weight of stevioside and rebaudioside are mixed with purified water so that the sweetness is 200 times that of sugar per part by weight. 0.01 parts by weight of the prepared stevia mixture, 0.01 parts by weight of acesulfame potassium, and 0.5 parts by weight of peach flavor were mixed and dissolved, and then adjusted to pH 3.8 using an acidulant, and then 100 parts by volume. This aqueous solution was sterilized at 85 ° C. and then filled and cooled in a container to produce a collagen-containing beverage with improved taste.
精製水にコラーゲンペプチドを5重量部、スクラロース0.005重量部、ステビオサイドとレバウディオサイドを1:1重量部の割合で混合し、その甘味を1重量部当り砂糖の200倍になるように調整したステビア混合物0.01重量部、ピーチ香料0.5重量部を混合溶解後、酸味料を用いpH3.8に調整した後100容量部とした。この水溶液を85℃で殺菌後容器に充填冷却し、呈味の改善されたコラーゲン含有飲料を製造した。 5 parts by weight of collagen peptide, 0.005 parts by weight of sucralose, and 1: 1 part by weight of stevioside and rebaudioside are mixed with purified water so that the sweetness is 200 times that of sugar per part by weight. After 0.01 parts by weight of the prepared stevia mixture and 0.5 parts by weight of the peach flavor were mixed and dissolved, the pH was adjusted to 3.8 using an acidulant, and then 100 parts by volume was obtained. This aqueous solution was sterilized at 85 ° C. and then filled and cooled in a container to produce a collagen-containing beverage with improved taste.
精製水にコラーゲンペプチドを5重量部、スクラロース0.005重量部、ステビオサイドとレバウディオサイドを1:1重量部の割合で混合し、その甘味を1重量部当り砂糖の200倍になるように調整したステビア混合物0.01重量部を混合溶解後、酸味料を用いpH3.8に調整した後100容量部とした。この水溶液を85℃で殺菌後容器に充填冷却し、呈味の改善されたコラーゲン含有飲料を製造した。 5 parts by weight of collagen peptide, 0.005 parts by weight of sucralose, and 1: 1 part by weight of stevioside and rebaudioside are mixed with purified water so that the sweetness is 200 times that of sugar per part by weight. After 0.01 parts by weight of the prepared stevia mixture was mixed and dissolved, it was adjusted to pH 3.8 using an acidulant and then made 100 parts by volume. This aqueous solution was sterilized at 85 ° C. and then filled and cooled in a container to produce a collagen-containing beverage with improved taste.
精製水にコラーゲンペプチドを5重量部、スクラロース0.005重量部、ステビオサイドとレバウディオサイドを1:0.3重量部の割合で混合し、その甘味を1重量部当り砂糖の200倍になるように調整したステビア混合物0.01重量部、アセスルファムカリウム0.01重量部を混合溶解後、酸味料を用いpH3.8に調整した後100容量部とした。この水溶液を85℃で殺菌後容器に充填冷却し、呈味の改善されたコラーゲン含有飲料を製造した。 5 parts by weight of collagen peptide, 0.005 parts by weight of sucralose, and 1: 0.3 parts by weight of stevioside and rebaudioside are mixed in purified water, and the sweetness is 200 times that of sugar per part by weight. After mixing and dissolving 0.01 parts by weight of the stevia mixture and 0.01 parts by weight of acesulfame potassium prepared as described above, the mixture was adjusted to pH 3.8 using an acidulant and then made 100 parts by volume. This aqueous solution was sterilized at 85 ° C. and then filled and cooled in a container to produce a collagen-containing beverage with improved taste.
精製水にコラーゲンペプチドを5重量部、スクラロース0.005重量部、ステビオサイドとレバウディオサイドを1:2.5重量部の割合で混合し、その甘味を1重量部当り砂糖の200倍になるように調整したステビア混合物0.01重量部、アセスルファムカリウム0.01重量部を混合溶解後、酸味料を用いpH3.8に調整した後100容量部とした。この水溶液を85℃で殺菌後容器に充填冷却し、呈味の改善されたコラーゲン含有飲料を製造した。 5 parts by weight of collagen peptide, 0.005 parts by weight of sucralose, and 1: 2.5 parts by weight of stevioside and rebaudioside are mixed in purified water, and the sweetness is 200 times that of sugar per part by weight. After mixing and dissolving 0.01 parts by weight of the stevia mixture and 0.01 parts by weight of acesulfame potassium prepared as described above, the mixture was adjusted to pH 3.8 using an acidulant and then made 100 parts by volume. This aqueous solution was sterilized at 85 ° C. and then filled and cooled in a container to produce a collagen-containing beverage with improved taste.
精製水にコラーゲンペプチドを5重量部、スクラロース0.005重量部、ステビオサイドとレバウディオサイドを1:1重量部の割合で混合し、その甘味を1重量部当り砂糖の200倍になるように調整したステビア混合物0.01重量部、アセスルファムカリウム0.01重量部、ピーチ香料0.5重量部、ゲル化用安定剤0.5重量部を混合溶解後、酸味料を用いpH3.8に調整した後100容量部とした。この水溶液を85℃で殺菌後容器に充填冷却し呈味の改善されたコラーゲン含有ゼリーを製造した。 5 parts by weight of collagen peptide, 0.005 parts by weight of sucralose, and 1: 1 part by weight of stevioside and rebaudioside are mixed with purified water so that the sweetness is 200 times that of sugar per part by weight. 0.01 parts by weight of the prepared stevia mixture, 0.01 parts by weight of acesulfame potassium, 0.5 parts by weight of peach flavor, and 0.5 parts by weight of the gelling stabilizer are mixed and dissolved, and then adjusted to pH 3.8 using a sour agent. After that, 100 parts by volume were obtained. This aqueous solution was sterilized at 85 ° C. and then filled and cooled in a container to produce a collagen-containing jelly with improved taste.
精製水にコラーゲンペプチドを5重量部、スクラロース0.005重量部、ステビオサイドとレバウディオサイドを1:1重量部の割合で混合し、その甘味を1重量部当り砂糖の200倍になるように調整したステビア混合物0.01重量部、アセスルファムカリウム0.01重量部、ピーチ香料0.5重量部、ビタミンC0.5重量部を混合溶解後、酸味料を用いpH3.8に調整した後100容量部とした。この水溶液を85℃で殺菌後容器に充填冷却し呈味の改善されたコラーゲン含有飲料を製造した。 5 parts by weight of collagen peptide, 0.005 parts by weight of sucralose, and 1: 1 part by weight of stevioside and rebaudioside are mixed with purified water so that the sweetness is 200 times that of sugar per part by weight. After mixing and dissolving 0.01 parts by weight of the prepared stevia mixture, 0.01 parts by weight of acesulfame potassium, 0.5 parts by weight of peach flavor, and 0.5 parts by weight of vitamin C, the volume was adjusted to pH 3.8 using an acidulant and then 100 volumes. The part. This aqueous solution was sterilized at 85 ° C. and then filled and cooled in a container to produce a collagen-containing beverage with improved taste.
精製水にコラーゲンペプチドを5重量部、スクラロース0.005重量部、ステビオサイドとレバウディオサイドを1:1重量部の割合で混合し、その甘味を1重量部当り砂糖の200倍になるように調整したステビア混合物0.01重量部、アセスルファムカリウム0.01重量部、ピーチ香料0.5ステビオサイドとレバウディオサイドを1:1重量部の割合で混合し、その甘味を1重量部当り砂糖の200倍になるように調整したステビア混合物0.01重量部、ビタミンC5重量部を混合溶解後、酸味料を用いpH3.8に調整した後100容量部とした。この水溶液を85℃で殺菌後容器に充填冷却し呈味の改善されたコラーゲン含有飲料を製造した。 5 parts by weight of collagen peptide, 0.005 parts by weight of sucralose, and 1: 1 part by weight of stevioside and rebaudioside are mixed with purified water so that the sweetness is 200 times that of sugar per part by weight. 0.01 parts by weight of the prepared stevia mixture, 0.01 parts by weight of acesulfame potassium, 0.5 parts of peach flavoring stevioside and rebaudioside are mixed in a ratio of 1: 1 part by weight, and the sweetness of sugar per 1 part by weight is mixed. A stevia mixture adjusted to 200 times and 0.01 parts by weight of vitamin C and 5 parts by weight of vitamin C were mixed and dissolved, and then adjusted to pH 3.8 using a sour agent to make 100 parts by volume. This aqueous solution was sterilized at 85 ° C. and then filled and cooled in a container to produce a collagen-containing beverage with improved taste.
実施例2のコラーゲンペプチドの代わりにコラーゲン(平均分子量95,000)を使用する以外には同様に呈味の改善されたコラーゲン含有飲料を製造した。
この飲料は若干沈澱が認められ、粘度が高くなる傾向があったが、十分飲用可能であった。
A collagen-containing beverage with improved taste was produced in the same manner except that collagen (average molecular weight 95,000) was used instead of the collagen peptide of Example 2.
This beverage was slightly precipitated and tended to increase in viscosity, but was sufficiently drinkable.
コラーゲンペプチド10重量部、スクラロース0.005重量部、ステビア混合物0.01重量部、アセスルファムカリウム0.01重量部を混合した。なおステビア混合物はあらかじめステビオサイドとレバウディオサイドを1:1重量部の割合で混合し、その甘味が1重量部当り砂糖の200倍になるように調整したものを用いた。これらに砂糖、水あめ、甘味料、その他糖質とともに規定の糖度まで煮詰め、冷却後、溶解したゼラチン、果汁、酸味料、香料を混合して100重量部の呈味を改善したコラーゲン含有グミキャンディーを製造した。 10 parts by weight of collagen peptide, 0.005 part by weight of sucralose, 0.01 part by weight of stevia mixture and 0.01 part by weight of acesulfame potassium were mixed. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. Collagen-containing gummy candy that is boiled to the specified sugar content along with sugar, syrup, sweeteners, and other sugars, and then mixed with gelatin, fruit juice, acidulant and fragrance after cooling to improve the taste of 100 parts by weight. Manufactured.
コラーゲンペプチド10重量部、スクラロース0.005重量部、ステビア混合物0.01重量部、アセスルファムカリウム0.01重量部を混合した。なおステビア混合物はあらかじめステビオサイドとレバウディオサイドを1:1重量部の割合で混合し、その甘味が1重量部当り砂糖の200倍になるように調整したものを用いた。これらに砂糖、水あめ、甘味料、その他糖質とともに規定の糖度まで煮詰め、冷却後、溶解したゼラチン、果汁、ピーチ香料、酸味料を混合して100重量部の呈味を改善したコラーゲン含有グミキャンディーを製造した。 10 parts by weight of collagen peptide, 0.005 part by weight of sucralose, 0.01 part by weight of stevia mixture and 0.01 part by weight of acesulfame potassium were mixed. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. Collagen-containing gummy candies that have been added to sugar, syrup, sweeteners, and other sugars to a specified sugar content, cooled and then mixed with dissolved gelatin, fruit juice, peach flavor, and acidulant to improve taste by 100 parts by weight Manufactured.
コラーゲンペプチド10重量部、スクラロース0.005重量部、ステビア混合物0.01重量部を混合した。なおステビア混合物はあらかじめステビオサイドとレバウディオサイドを1:1重量部の割合で混合し、その甘味が1重量部当り砂糖の200倍になるように調整したものを用いた。これらに砂糖、水あめ、甘味料、その他糖質とともに規定の糖度まで煮詰め、冷却後、溶解したゼラチン、果汁、ピーチ香料、酸味料を混合して100重量部の呈味を改善したコラーゲン含有グミキャンディーを製造した。 10 parts by weight of collagen peptide, 0.005 part by weight of sucralose and 0.01 part by weight of stevia mixture were mixed. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. Collagen-containing gummy candies that have been added to sugar, syrup, sweeteners, and other sugars to a specified sugar content, cooled and then mixed with dissolved gelatin, fruit juice, peach flavor, and acidulant to improve taste by 100 parts by weight Manufactured.
コラーゲンペプチド10重量部、スクラロース0.005重量部、ステビア混合物0.01重量部を混合した。なおステビア混合物はあらかじめステビオサイドとレバウディオサイドを1:1重量部の割合で混合し、その甘味が1重量部当り砂糖の200倍になるように調整したものを用いた。これらに砂糖、水あめ、甘味料、その他糖質とともに規定の糖度まで煮詰め、冷却後、溶解したゼラチン、果汁、酸味料、香料を混合して100重量部の呈味を改善したコラーゲン含有グミキャンディーを製造した。 10 parts by weight of collagen peptide, 0.005 part by weight of sucralose and 0.01 part by weight of stevia mixture were mixed. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. Collagen-containing gummy candy that is boiled to the specified sugar content along with sugar, syrup, sweeteners, and other sugars, and then mixed with gelatin, fruit juice, acidulant and fragrance after cooling to improve the taste of 100 parts by weight. Manufactured.
コラーゲンペプチド10重量部、スクラロース0.005重量部、ステビア混合物0.01重量部、アセスルファムカリウム0.01重量部を混合した。なおステビア混合物はあらかじめステビオサイドとレバウディオサイドを1:0.3重量部の割合で混合し、その甘味が1重量部当り砂糖の200倍になるように調整したものを用いた。これらに砂糖、水あめ、甘味料、その他糖質とともに規定の糖度まで煮詰め、冷却後、溶解したゼラチン、果汁、酸味料、香料を混合して100重量部の呈味を改善したコラーゲン含有グミキャンディーを製造した。 10 parts by weight of collagen peptide, 0.005 part by weight of sucralose, 0.01 part by weight of stevia mixture and 0.01 part by weight of acesulfame potassium were mixed. The stevia mixture was prepared by mixing stevioside and rebaudioside at a ratio of 1: 0.3 parts by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. Collagen-containing gummy candy that is boiled to the specified sugar content along with sugar, syrup, sweeteners, and other sugars, and then mixed with gelatin, fruit juice, acidulant and fragrance after cooling to improve the taste of 100 parts by weight. Manufactured.
コラーゲンペプチド10重量部、スクラロース0.005重量部、ステビア混合物0.01重量部、アセスルファムカリウム0.01重量部を混合した。なおステビア混合物はあらかじめステビオサイドとレバウディオサイドを1:2.5重量部の割合で混合し、その甘味が1重量部当り砂糖の200倍になるように調整したものを用いた。これらに砂糖、水あめ、甘味料、その他糖質とともに規定の糖度まで煮詰め、冷却後、溶解したゼラチン、果汁、酸味料、香料を混合して100重量部の呈味を改善したコラーゲン含有グミキャンディーを製造した。 10 parts by weight of collagen peptide, 0.005 part by weight of sucralose, 0.01 part by weight of stevia mixture and 0.01 part by weight of acesulfame potassium were mixed. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 2.5 parts by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. Collagen-containing gummy candy that is boiled to the specified sugar content along with sugar, syrup, sweeteners, and other sugars, and then mixed with gelatin, fruit juice, acidulant and fragrance after cooling to improve the taste of 100 parts by weight. Manufactured.
コラーゲンペプチド10重量部、スクラロース0.005重量部、ステビア混合物0.01重量部を混合した。なおステビア混合物はあらかじめステビオサイドとレバウディオサイドを1:1重量部の割合で混合し、その甘味が1重量部当り砂糖の200倍になるように調整したものを用いた。これらに砂糖、水あめ、甘味料、その他糖質とともに規定の糖度まで煮詰め、冷却後、溶解したゼラチン、ピーチ香料、ビタミンC0.5重量部、酸味料を混合して100重量部の呈味を改善したコラーゲン含有グミキャンディーを製造した。 10 parts by weight of collagen peptide, 0.005 part by weight of sucralose and 0.01 part by weight of stevia mixture were mixed. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. Boiled to the specified sugar content together with sugar, syrup, sweeteners, and other sugars, and after cooling, dissolved gelatin, peach flavor, 0.5 parts by weight of vitamin C, and acidulant are mixed to improve the taste of 100 parts by weight. A collagen-containing gummy candy was produced.
コラーゲンペプチド10重量部、スクラロース0.005重量部、ステビア混合物0.01重量部を混合した。なおステビア混合物はあらかじめステビオサイドとレバウディオサイドを1:1重量部の割合で混合し、その甘味が1重量部当り砂糖の200倍になるように調整したものを用いた。これらに砂糖、水あめ、甘味料、その他糖質とともに規定の糖度まで煮詰め、冷却後、溶解したゼラチン、ピーチ香料、ビタミンC5重量部を混合して100重量部の呈味を改善したコラーゲン含有グミキャンディーを製造した。 10 parts by weight of collagen peptide, 0.005 part by weight of sucralose and 0.01 part by weight of stevia mixture were mixed. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. Collagen-containing gummy candy that is boiled to the specified sugar content together with sugar, syrup, sweetener and other sugars, mixed with gelatin, peach flavor and 5 parts by weight of vitamin C after cooling to improve the taste of 100 parts by weight. Manufactured.
実施例12のコラーゲンペプチドの代わりにコラーゲン(平均分子量95,000)を使用する以外には同様に呈味を改善したコラーゲン含有グミキャンディーを製造した。このグミは食感が硬くなる傾向が認められたが、十分に食用可能であった。 A collagen-containing gummy candy with improved taste was produced in the same manner except that collagen (average molecular weight 95,000) was used instead of the collagen peptide of Example 12. Although this gummy tended to have a hard texture, it was fully edible.
精製水にコラーゲンペプチドを5重量部、スクラロース0.005重量部、ステビア混合物0.01重量部、アセスルファムカリウム0.01重量部、糖類、乳化剤、安定剤、その他必要とする冷菓原料を混合溶解後、精製水を更に加え100重量部とした。なお、ステビア混合物はあらかじめステビオサイドとレバウディオサイドを1:1重量部の割合で混合し、その甘味が1重量部当たり砂糖の200倍になるように調整したものを用いた。この水溶液を乳化均質化後、殺菌、冷却、フリージングすることで、呈味を改善したコラーゲン含有冷菓を製造した。 After mixing and dissolving 5 parts by weight of collagen peptide in purified water, 0.005 part by weight of sucralose, 0.01 part by weight of stevia mixture, 0.01 part by weight of acesulfame potassium, saccharides, emulsifier, stabilizer and other necessary frozen dessert ingredients Purified water was further added to make 100 parts by weight. The stevia mixture was prepared by mixing stevioside and rebaudioside at a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. This aqueous solution was emulsified and homogenized, and then sterilized, cooled and frozen to produce a collagen-containing frozen dessert with improved taste.
精製水にコラーゲンペプチドを5重量部、スクラロース0.005重量部、ステビア混合物0.01重量部、アセスルファムカリウム0.01重量部、バニラ香料0.5重量部、糖類、乳化剤、安定剤、その他必要とする冷菓原料を混合溶解後、精製水を更に加え100重量部とした。なお、ステビア混合物はあらかじめステビオサイドとレバウディオサイドを1:1重量部の割合で混合し、その甘味が1重量部当たり砂糖の200倍になるように調整したものを用いた。この水溶液を乳化均質化後、殺菌、冷却、フリージングすることで、呈味を改善したコラーゲン含有冷菓を製造した。 5 parts by weight of collagen peptide in purified water, 0.005 part by weight of sucralose, 0.01 part by weight of stevia mixture, 0.01 part by weight of acesulfame potassium, 0.5 part by weight of vanilla flavor, sugar, emulsifier, stabilizer, etc. After mixing and dissolving the frozen dessert raw material, purified water was further added to make 100 parts by weight. The stevia mixture was prepared by mixing stevioside and rebaudioside at a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. This aqueous solution was emulsified and homogenized, and then sterilized, cooled and frozen to produce a collagen-containing frozen dessert with improved taste.
精製水にコラーゲンペプチドを5重量部、スクラロース0.005重量部、ステビア混合物0.01重量部、バニラ香料0.5重量部、糖類、乳化剤、安定剤、その他必要とする冷菓原料を混合溶解後、精製水を更に加え100重量部とした。なお、ステビア混合物はあらかじめステビオサイドとレバウディオサイドを1:1重量部の割合で混合し、その甘味が1重量部当たり砂糖の200倍になるように調整したものを用いた。この水溶液を乳化均質化後、殺菌、冷却、フリージングすることで、呈味を改善したコラーゲン含有冷菓を製造した。 After mixing and dissolving 5 parts by weight of collagen peptide in purified water, 0.005 part by weight of sucralose, 0.01 part by weight of stevia mixture, 0.5 part by weight of vanilla flavor, sugar, emulsifier, stabilizer, and other necessary frozen dessert ingredients Purified water was further added to make 100 parts by weight. The stevia mixture used was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. This aqueous solution was emulsified and homogenized, and then sterilized, cooled and frozen to produce a collagen-containing frozen dessert with improved taste.
精製水にコラーゲンペプチドを5重量部、スクラロース0.005重量部、ステビア混合物0.01重量部、糖類、乳化剤、安定剤、その他必要とする冷菓原料を混合溶解後、精製水を更に加え100重量部とした。なお、ステビア混合物はあらかじめステビオサイドとレバウディオサイドを1:1重量部の割合で混合し、その甘味が1重量部当たり砂糖の200倍になるように調整したものを用いた。この水溶液を乳化均質化後、殺菌、冷却、フリージングすることで、呈味を改善したコラーゲン含有冷菓を製造した。 5 parts by weight of collagen peptide, 0.005 parts by weight of sucralose, 0.01 parts by weight of stevia mixture, sugar, emulsifier, stabilizer, and other necessary frozen dessert ingredients are mixed and dissolved in purified water, and then purified water is further added to 100 parts by weight. The part. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. This aqueous solution was emulsified and homogenized, and then sterilized, cooled and frozen to produce a collagen-containing frozen dessert with improved taste.
精製水にコラーゲンペプチドを5重量部、スクラロース0.005重量部、ステビア混合物0.01重量部、アセスルファムカリウム0.01重量部、糖類、乳化剤、安定剤、その他必要とする冷菓原料を混合溶解後、精製水を更に加え100重量部とした。なお、ステビア混合物はあらかじめステビオサイドとレバウディオサイドを1:0.3重量部の割合で混合し、その甘味が1重量部当たり砂糖の200倍になるように調整したものを用いた。この水溶液を乳化均質化後、殺菌、冷却、フリージングすることで、呈味を改善したコラーゲン含有冷菓を製造した。 After mixing and dissolving 5 parts by weight of collagen peptide in purified water, 0.005 part by weight of sucralose, 0.01 part by weight of stevia mixture, 0.01 part by weight of acesulfame potassium, saccharides, emulsifier, stabilizer and other necessary frozen dessert ingredients Purified water was further added to make 100 parts by weight. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 0.3 parts by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. This aqueous solution was emulsified and homogenized, and then sterilized, cooled and frozen to produce a collagen-containing frozen dessert with improved taste.
精製水にコラーゲンペプチドを5重量部、スクラロース0.005重量部、ステビア混合物0.01重量部、アセスルファムカリウム0.01重量部、糖類、乳化剤、安定剤、その他必要とする冷菓原料を混合溶解後、精製水を更に加え100重量部とした。なお、ステビア混合物はあらかじめステビオサイドとレバウディオサイドを1:2.5重量部の割合で混合し、その甘味が1重量部当たり砂糖の200倍になるように調整したものを用いた。この水溶液を乳化均質化後、殺菌、冷却、フリージングすることで、呈味を改善したコラーゲン含有冷菓を製造した。 After mixing and dissolving 5 parts by weight of collagen peptide in purified water, 0.005 part by weight of sucralose, 0.01 part by weight of stevia mixture, 0.01 part by weight of acesulfame potassium, saccharides, emulsifier, stabilizer and other necessary frozen dessert ingredients Purified water was further added to make 100 parts by weight. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 2.5 parts by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. This aqueous solution was emulsified and homogenized, and then sterilized, cooled and frozen to produce a collagen-containing frozen dessert with improved taste.
精製水にコラーゲンペプチドを5重量部、スクラロース0.005重量部、ステビア混合物0.01重量部、アセスルファムカリウム0.01重量部、バニラ香料0.5重量部、ビタミンC0.5重量部、糖類、乳化剤、安定剤、その他必要とする冷菓原料を混合溶解後、精製水を更に加え100重量部とした。なお、ステビア混合物はあらかじめステビオサイドとレバウディオサイドを1:1重量部の割合で混合し、その甘味が1重量部当たり砂糖の200倍になるように調整したものを用いた。この水溶液を乳化均質化後、殺菌、冷却、フリージングすることで、呈味を改善したコラーゲン含有冷菓を製造した。 5 parts by weight collagen peptide in purified water, 0.005 parts by weight sucralose, 0.01 parts by weight stevia mixture, 0.01 parts by weight acesulfame potassium, 0.5 parts by weight vanilla flavor, 0.5 parts by weight vitamin C, sugars, After mixing and dissolving emulsifiers, stabilizers and other necessary frozen dessert ingredients, purified water was further added to make 100 parts by weight. The stevia mixture was prepared by mixing stevioside and rebaudioside at a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. This aqueous solution was emulsified and homogenized, and then sterilized, cooled and frozen to produce a collagen-containing frozen dessert with improved taste.
精製水にコラーゲンペプチドを5重量部、スクラロース0.005重量部、ステビア混合物0.01重量部、アセスルファムカリウム0.01重量部、バニラ香料0.5重量部及びビタミンC5.0重量部、糖類、乳化剤、安定剤、その他必要とする冷菓原料を混合溶解後、精製水を更に加え100重量部とした。なお、ステビア混合物はあらかじめステビオサイドとレバウディオサイドを1:1重量部の割合で混合し、その甘味が1重量部当たり砂糖の200倍になるように調整したものを用いた。この水溶液を乳化均質化後、殺菌、冷却、フリージングすることで、呈味を改善したコラーゲン含有冷菓を製造した。 5 parts by weight of collagen peptide in purified water, 0.005 parts by weight of sucralose, 0.01 parts by weight of stevia mixture, 0.01 parts by weight of acesulfame potassium, 0.5 parts by weight of vanilla flavor and 5.0 parts by weight of vitamin C, sugars, After mixing and dissolving emulsifiers, stabilizers and other necessary frozen dessert ingredients, purified water was further added to make 100 parts by weight. The stevia mixture was prepared by mixing stevioside and rebaudioside at a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. This aqueous solution was emulsified and homogenized, and then sterilized, cooled and frozen to produce a collagen-containing frozen dessert with improved taste.
実施例21のコラーゲンペプチドの代わりにコラーゲン(平均分子量95、000)を使用する以外には同様に呈味を改善したコラーゲン含有冷菓を製造した。この冷菓は、製造途中に粘度が高くなる傾向があったが、十分食用可能であった。 A collagen-containing frozen dessert with improved taste was produced in the same manner except that collagen (average molecular weight 95,000) was used instead of the collagen peptide of Example 21. This frozen dessert tended to increase in viscosity during production, but was sufficiently edible.
ガムベース26重量部をニーダーに入れ、120℃で攪拌溶解し、それを50℃まで冷却したところでミキサーに投入し、その後コラーゲン27重量部、スクラロース0.005重量部、ステビア混合物0.01重量部、アセスルファムカリウム0.01重量部、キシリトール39重量部、クエン酸0.5重量部、還元麦芽糖水飴6重量部、軟化剤1.475重量部を投入してよく攪拌して、呈味を改善したコラーゲン含有チューインガムを製造した。なお、ステビア混合物はあらかじめステビオサイドとレバウディオサイドを1:1重量部の割合で混合したものを用いた。 Put 26 parts by weight of gum base into a kneader, stir and dissolve at 120 ° C., cool it to 50 ° C. and put it into a mixer, then 27 parts by weight of collagen, 0.005 parts by weight of sucralose, 0.01 parts by weight of stevia mixture, Collagen with improved taste by adding 0.01 parts by weight of acesulfame potassium, 39 parts by weight of xylitol, 0.5 parts by weight of citric acid, 6 parts by weight of reduced maltose starch syrup, and 1.475 parts by weight of a softening agent. A containing chewing gum was produced. In addition, the stevia mixture used what mixed stevioside and rebaudioside in the ratio of 1: 1 weight part beforehand.
ガムベース26重量部をニーダーに入れ、120℃で攪拌溶解し、それを50℃まで冷却したところでミキサーに投入し、その後コラーゲンペプチド27重量部、スクラロース0.005重量部、ステビア混合物0.01重量部、アセスルファムカリウム0.01重量部、キシリトール37重量部、クエン酸0.5重量部、還元麦芽糖水飴6重量部、軟化剤1.475重量部、香料2重量部を投入してよく攪拌して、呈味を改善したコラーゲン含有チューインガムを製造した。なお、ステビア混合物はあらかじめステビオサイドとレバウディオサイドを1:1重量部の割合で混合したものを用いた。 Put 26 parts by weight of gum base into a kneader, stir and dissolve at 120 ° C., cool it to 50 ° C., and put it in the mixer, then 27 parts by weight of collagen peptide , 0.005 parts by weight of sucralose, 0.01 parts by weight of stevia mixture Acesulfame potassium 0.01 parts by weight, xylitol 37 parts by weight, citric acid 0.5 parts by weight, reduced maltose starch syrup 6 parts by weight, softener 1.475 parts by weight, fragrance 2 parts by weight A collagen-containing chewing gum with improved taste was produced. In addition, the stevia mixture used what mixed stevioside and rebaudioside in the ratio of 1: 1 weight part beforehand.
ガムベース26重量部をニーダーに入れ、120℃で攪拌溶解し、それを50℃まで冷却したところでミキサーに投入し、その後コラーゲン27重量部、スクラロース0.005重量部、ステビア混合物0.01重量部、キシリトール37重量部、クエン酸0.5重量部、還元麦芽糖水飴6重量部、軟化剤1.475重量部、香料2重量部を投入してよく攪拌して、呈味を改善したコラーゲン含有チューインガムを製造した。なお、ステビア混合物はあらかじめステビオサイドとレバウディオサイドを1:1重量部の割合で混合したものを用いた。 Put 26 parts by weight of gum base into a kneader, stir and dissolve at 120 ° C., cool it to 50 ° C. and put it into a mixer, then 27 parts by weight of collagen, 0.005 parts by weight of sucralose, 0.01 parts by weight of stevia mixture, A collagen-containing chewing gum with improved taste is prepared by adding 37 parts by weight of xylitol, 0.5 parts by weight of citric acid, 6 parts by weight of reduced maltose starch syrup, 1.475 parts by weight of a softening agent and 2 parts by weight of a fragrance. Manufactured. In addition, the stevia mixture used what mixed stevioside and rebaudioside in the ratio of 1: 1 weight part beforehand.
ガムベース26重量部をニーダーに入れ、120℃で攪拌溶解し、それを50℃まで冷却したところでミキサーに投入し、その後コラーゲン27重量部、スクラロース0.005重量部、ステビア混合物0.01重量部、キシリトール39.01重量部、クエン酸0.5重量部、還元麦芽糖水飴6重量部、軟化剤1.475重量部を投入してよく攪拌して、呈味を改善したコラーゲン含有チューインガムを製造した。なお、ステビア混合物はあらかじめステビオサイドとレバウディオサイドを1:1重量部の割合で混合したものを用いた。 Put 26 parts by weight of gum base into a kneader, stir and dissolve at 120 ° C., cool it to 50 ° C. and put it into a mixer, then 27 parts by weight of collagen, 0.005 parts by weight of sucralose, 0.01 parts by weight of stevia mixture, A collagen-containing chewing gum with improved taste was prepared by adding 39.01 parts by weight of xylitol, 0.5 parts by weight of citric acid, 6 parts by weight of reduced maltose starch syrup, and 1.475 parts by weight of a softening agent. In addition, the stevia mixture used what mixed stevioside and rebaudioside in the ratio of 1: 1 weight part beforehand.
ガムベース26重量部をニーダーに入れ、120℃で攪拌溶解し、それを50℃まで冷却したところでミキサーに投入し、その後コラーゲン27重量部、スクラロース0.005重量部、ステビア混合物0.01重量部、アセスルファムカリウム0.01重量部、キシリトール39重量部、クエン酸0.5重量部、還元麦芽糖水飴6重量部、軟化剤1.475重量部を投入してよく攪拌して、呈味を改善したコラーゲン含有チューインガムを製造した。なお、ステビア混合物はあらかじめステビオサイドとレバウディオサイドを1:0.3重量部の割合で混合したものを用いた。 Put 26 parts by weight of gum base into a kneader, stir and dissolve at 120 ° C., cool it to 50 ° C. and put it into a mixer, then 27 parts by weight of collagen, 0.005 parts by weight of sucralose, 0.01 parts by weight of stevia mixture, Collagen with improved taste by adding 0.01 parts by weight of acesulfame potassium, 39 parts by weight of xylitol, 0.5 parts by weight of citric acid, 6 parts by weight of reduced maltose starch syrup, and 1.475 parts by weight of a softening agent. A containing chewing gum was produced. In addition, the stevia mixture used what mixed stevioside and rebaudioside in the ratio of 1: 0.3 weight part previously.
ガムベース26重量部をニーダーに入れ、120℃で攪拌溶解し、それを50℃まで冷却したところでミキサーに投入し、その後コラーゲン27重量部、スクラロース0.005重量部、ステビア混合物0.01重量部、アセスルファムカリウム0.01重量部、キシリトール39重量部、クエン酸0.5重量部、還元麦芽糖水飴6重量部、軟化剤1.475重量部を投入してよく攪拌して、呈味を改善したコラーゲン含有チューインガムを製造した。なお、ステビア混合物はあらかじめステビオサイドとレバウディオサイドを1:2.5重量部の割合で混合したものを用いた。 Put 26 parts by weight of gum base into a kneader, stir and dissolve at 120 ° C., cool it to 50 ° C. and put it into a mixer, then 27 parts by weight of collagen, 0.005 parts by weight of sucralose, 0.01 parts by weight of stevia mixture, Collagen with improved taste by adding 0.01 parts by weight of acesulfame potassium, 39 parts by weight of xylitol, 0.5 parts by weight of citric acid, 6 parts by weight of reduced maltose starch syrup, and 1.475 parts by weight of a softening agent. A containing chewing gum was produced. In addition, the stevia mixture used what mixed stevioside and rebaudioside in the ratio of 1: 2.5 weight part previously.
ガムベース26重量部をニーダーに入れ、120℃で攪拌溶解し、それを50℃まで冷却したところでミキサーに投入し、その後コラーゲン27重量部、スクラロース0.005重量部、ステビア混合物0.01重量部、アセスルファムカリウム0.01重量部、キシリトール36.5重量部、クエン酸0.5重量部、還元麦芽糖水飴6重量部、軟化剤1.475重量部、香料2重量部、ビタミンC0.5重量部を投入してよく攪拌して、呈味を改善したコラーゲン含有チューインガムを製造した。なお、ステビア混合物はあらかじめステビオサイドとレバウディオサイドを1:1重量部の割合で混合したものを用いた。 Put 26 parts by weight of gum base into a kneader, stir and dissolve at 120 ° C., cool it to 50 ° C. and put it into a mixer, then 27 parts by weight of collagen, 0.005 parts by weight of sucralose, 0.01 parts by weight of stevia mixture, 0.01 parts by weight of acesulfame potassium, 36.5 parts by weight of xylitol, 0.5 parts by weight of citric acid, 6 parts by weight of reduced maltose starch syrup, 1.475 parts by weight of a softener, 2 parts by weight of fragrance, 0.5 parts by weight of vitamin C The resulting mixture was stirred well to produce a collagen-containing chewing gum with improved taste. In addition, the stevia mixture used what mixed stevioside and rebaudioside in the ratio of 1: 1 weight part beforehand.
ガムベース26重量部をニーダーに入れ、120℃で攪拌溶解し、それを50℃まで冷却したところでミキサーに投入し、その後コラーゲン27重量部、スクラロース0.005重量部、ステビア混合物0.01重量部、アセスルファムカリウム0.01重量部、キシリトール32重量部、クエン酸0.5重量部、還元麦芽糖水飴6重量部、軟化剤1.475重量部、香料2重量部、ビタミンC5重量部を投入してよく攪拌して、呈味を改善したコラーゲン含有チューインガムを製造した。なお、ステビア混合物はあらかじめステビオサイドとレバウディオサイドを1:1重量部の割合で混合したものを用いた。 Put 26 parts by weight of gum base into a kneader, stir and dissolve at 120 ° C., cool it to 50 ° C. and put it into a mixer, then 27 parts by weight of collagen, 0.005 parts by weight of sucralose, 0.01 parts by weight of stevia mixture, 0.01 parts by weight of acesulfame potassium, 32 parts by weight of xylitol, 0.5 parts by weight of citric acid, 6 parts by weight of reduced maltose starch syrup, 1.475 parts by weight of softener, 2 parts by weight of fragrance, 5 parts by weight of vitamin C may be added. Stirring to produce a collagen-containing chewing gum with improved taste. In addition, the stevia mixture used what mixed stevioside and rebaudioside in the ratio of 1: 1 weight part beforehand.
実施例30のコラーゲンペプチドの代わりにコラーゲン(平均分子量95,000)を使用する以外には同様に呈味を改善したコラーゲンガムを製造した。このガムは十分咀嚼可能であった。 A collagen gum with improved taste was produced in the same manner except that collagen (average molecular weight 95,000) was used instead of the collagen peptide of Example 30. This gum was fully chewable.
コラーゲンペプチド5重量部、スクラロース0.005重量部、ステビア混合物0.01重量部、アセスルファムカリウム0.01重量部を混合した粉末を造粒して溶解性を向上させた混合粉末品に100重量部となるように水や牛乳、ジュースなどの市販飲料を混合して飲用する目的の呈味を改善したコラーゲンパウダー(再形成用粉末)を製造した。なおステビア混合物はあらかじめステビオサイドとレバウディオサイドを1:1重量部の割合で混合し、その甘味が1重量部当り砂糖の200倍になるように調整したものを用いた。このコラーゲンパウダー(再形成用粉末)に、水を加え、100重量部とすることにより、呈味の改善されたコラーゲン含有飲料が得られた。 100 parts by weight of a mixed powder product obtained by granulating a powder containing 5 parts by weight of collagen peptide, 0.005 part by weight of sucralose, 0.01 part by weight of stevia mixture and 0.01 part by weight of acesulfame potassium to improve solubility. Collagen powder (powder for re-formation) with improved taste for the purpose of mixing and drinking commercially available beverages such as water, milk and juice was produced. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. By adding water to this collagen powder (re-forming powder) to make 100 parts by weight, a collagen-containing beverage with improved taste was obtained.
コラーゲンペプチド5重量部、スクラロース0.005重量部、ステビア混合物0.01重量部、アセスルファムカリウム0.01重量部、バニラ香料0.5を混合した粉末を造粒して溶解性を向上させたコラーゲンパウダーに100重量部となるように水や牛乳、ジュースなどの市販飲料を混合して飲用する目的の呈味を改善したコラーゲンパウダー(再形成用粉末)を製造した。なおステビア混合物はあらかじめステビオサイドとレバウディオサイドを1:1重量部の割合で混合し、その甘味が1重量部当り砂糖の200倍になるように調整したものを用いた。このコラーゲンパウダー(再形成用粉末)に、水を加え、100重量部とすることにより、呈味の改善されたコラーゲン含有飲料が得られた。 Collagen with improved solubility by granulating powder containing 5 parts by weight of collagen peptide, 0.005 part by weight of sucralose, 0.01 part by weight of stevia mixture, 0.01 part by weight of acesulfame potassium and 0.5 part of vanilla flavor Collagen powder (reforming powder) with improved taste for the purpose of drinking by mixing commercially available beverages such as water, milk, and juice so as to be 100 parts by weight in the powder was produced. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. By adding water to this collagen powder (re-forming powder) to make 100 parts by weight, a collagen-containing beverage with improved taste was obtained.
コラーゲンペプチド5重量部、スクラロース0.005重量部、ステビア混合物0.01重量部、バニラ香料0.5を混合した粉末を造粒して溶解性を向上させたコラーゲンパウダーに100重量部となるように水や牛乳、ジュースなどの市販飲料を混合して飲用する目的の呈味を改善したコラーゲンパウダー(再形成用粉末)を製造した。なおステビア混合物はあらかじめステビオサイドとレバウディオサイドを1:1重量部の割合で混合し、その甘味が1重量部当り砂糖の200倍になるように調整したものを用いた。このコラーゲンパウダー(再形成用粉末)に、水を加え、100重量部とすることにより、呈味の改善されたコラーゲン含有飲料が得られた。 Collagen peptide with 5 parts by weight of collagen peptide, 0.005 part by weight of sucralose, 0.01 part by weight of stevia mixture and 0.5 parts of vanilla fragrance is granulated to be 100 parts by weight of collagen powder with improved solubility Collagen powder (reforming powder) with improved taste for mixing with water, milk, juice and other commercial beverages was produced. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. By adding water to this collagen powder (re-forming powder) to make 100 parts by weight, a collagen-containing beverage with improved taste was obtained.
コラーゲンペプチド5重量部、スクラロース0.005重量部、ステビア混合物0.01重量部を混合した粉末を造粒して溶解性を向上させたコラーゲンパウダーに100重量部となるように水や牛乳、ジュースなどの市販飲料を混合して飲用する目的の呈味を改善したコラーゲンパウダー(再形成用粉末)を製造した。なおステビア混合物はあらかじめステビオサイドとレバウディオサイドを1:1重量部の割合で混合し、その甘味が1重量部当り砂糖の200倍になるように調整したものを用いた。このコラーゲンパウダー(再形成用粉末)に、水を加え、100重量部とすることにより、呈味の改善されたコラーゲン含有飲料が得られた。 Water, milk, or juice so that the powder obtained by granulating a powder containing 5 parts by weight of collagen peptide, 0.005 parts by weight of sucralose, and 0.01 parts by weight of a stevia mixture is 100 parts by weight in collagen powder having improved solubility. Collagen powder (powder for remodeling) with improved taste for the purpose of drinking by mixing commercially available beverages such as was produced. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. By adding water to this collagen powder (re-forming powder) to make 100 parts by weight, a collagen-containing beverage with improved taste was obtained.
コラーゲンペプチド5重量部、スクラロース0.005重量部、ステビア混合物0.01重量部、アセスルファムカリウム0.01重量部を混合した粉末を造粒して溶解性を向上させたコラーゲンパウダーに100重量部となるように水や牛乳、ジュースなどの市販飲料を混合して飲用する目的の呈味を改善したコラーゲンパウダー(再形成用粉末)を製造した。なおステビア混合物はあらかじめステビオサイドとレバウディオサイドを1:0.3重量部の割合で混合し、その甘味が1重量部当り砂糖の200倍になるように調整したものを用いた。このコラーゲンパウダー(再形成用粉末)に、水を加え、100重量部とすることにより、呈味の改善されたコラーゲン含有飲料が得られた。 100 parts by weight of collagen powder having improved solubility by granulating a powder containing 5 parts by weight of collagen peptide, 0.005 part by weight of sucralose, 0.01 part by weight of stevia mixture and 0.01 part by weight of acesulfame potassium Thus, collagen powder (reforming powder) with an improved taste for mixing and drinking commercial beverages such as water, milk and juice was produced. The stevia mixture was prepared by mixing stevioside and rebaudioside at a ratio of 1: 0.3 parts by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. By adding water to this collagen powder (re-forming powder) to make 100 parts by weight, a collagen-containing beverage with improved taste was obtained.
コラーゲンペプチド5重量部、スクラロース0.005重量部、ステビア混合物0.01重量部、アセスルファムカリウム0.01重量部を混合した粉末を造粒して溶解性を向上させたコラーゲンパウダーに100重量部となるように水や牛乳、ジュースなどの市販飲料を混合して飲用する目的の呈味を改善したコラーゲンパウダー(再形成用粉末)を製造した。なおステビア混合物はあらかじめステビオサイドとレバウディオサイドを1:2.5重量部の割合で混合し、その甘味が1重量部当り砂糖の200倍になるように調整したものを用いた。このコラーゲンパウダー(再形成用粉末)に、水を加え、100重量部とすることにより、呈味の改善されたコラーゲン含有飲料が得られた。 100 parts by weight of collagen powder having improved solubility by granulating a powder containing 5 parts by weight of collagen peptide, 0.005 part by weight of sucralose, 0.01 part by weight of stevia mixture and 0.01 part by weight of acesulfame potassium Thus, collagen powder (reforming powder) with an improved taste for mixing and drinking commercial beverages such as water, milk and juice was produced. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 2.5 parts by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. By adding water to this collagen powder (re-forming powder) to make 100 parts by weight, a collagen-containing beverage with improved taste was obtained.
コラーゲンペプチド5重量部、スクラロース0.005重量部、ステビア混合物0.01重量部、アセスルファムカリウム0.01重量部、バニラ香料0.5重量部、ビタミンC0.5重量部を混合した粉末を造粒して溶解性を向上させたコラーゲンパウダーに100重量部となるように水や牛乳、ジュースなどの市販飲料を混合して飲用する目的の呈味を改善したコラーゲンパウダー(再形成用粉末)を製造した。なおステビア混合物はあらかじめステビオサイドとレバウディオサイドを1:1重量部の割合で混合し、その甘味が1重量部当り砂糖の200倍になるように調整したものを用いた。このコラーゲンパウダー(再形成用粉末)に、水を加え、100重量部とすることにより、呈味の改善されたコラーゲン含有飲料が得られた。 Granulated powder containing 5 parts by weight of collagen peptide, 0.005 part by weight of sucralose, 0.01 part by weight of stevia mixture, 0.01 part by weight of acesulfame potassium, 0.5 part by weight of vanilla flavor, and 0.5 part by weight of vitamin C. Manufacturing collagen powder (reforming powder) with improved taste for the purpose of drinking by mixing commercially available beverages such as water, milk and juice to 100 parts by weight with improved collagen powder did. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. By adding water to this collagen powder (re-forming powder) to make 100 parts by weight, a collagen-containing beverage with improved taste was obtained.
コラーゲンペプチド5重量部、スクラロース0.005重量部、ステビア混合物0.01重量部、アセスルファムカリウム0.01重量部、バニラ香料0.5重量部、ビタミンC5重量部を混合した粉末を造粒して溶解性を向上させたコラーゲンパウダーに100重量部となるように水や牛乳、ジュースなどの市販飲料を混合して飲用する目的の呈味を改善したコラーゲンパウダー(再形成用粉末)を製造した。なおステビア混合物はあらかじめステビオサイドとレバウディオサイドを1:1重量部の割合で混合し、その甘味が1重量部当り砂糖の200倍になるように調整したものを用いた。このコラーゲンパウダー(再形成用粉末)に、水を加え、100重量部とすることにより、呈味の改善されたコラーゲン含有飲料が得られた。 Granulate a powder containing 5 parts by weight of collagen peptide, 0.005 part by weight of sucralose, 0.01 part by weight of stevia mixture, 0.01 part by weight of acesulfame potassium, 0.5 part by weight of vanilla flavor, and 5 parts by weight of vitamin C. Collagen powder (reforming powder) with improved taste for the purpose of drinking by mixing commercially available beverages such as water, milk and juice so as to be 100 parts by weight with collagen powder with improved solubility was produced. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. By adding water to this collagen powder (re-forming powder) to make 100 parts by weight, a collagen-containing beverage with improved taste was obtained.
実施例39のコラーゲンペプチドの代わりにコラーゲン(平均分子量95,000)を使用する以外には同様に呈味を改善したコラーゲンパウダー(再形成用粉末)を製造した。このコラーゲンパウダーは若干粘度が上昇する傾向が認められたが、十分に食用可能であった。このコラーゲンパウダー(再形成用粉末)に、水を加え、100重量部とすることにより、呈味の改善されたコラーゲン含有飲料が得られた。 A collagen powder (powder for remodeling) with improved taste was produced in the same manner except that collagen (average molecular weight 95,000) was used instead of the collagen peptide of Example 39. Although this collagen powder tended to increase in viscosity slightly, it was sufficiently edible. By adding water to this collagen powder (re-forming powder) to make 100 parts by weight, a collagen-containing beverage with improved taste was obtained.
コラーゲンペプチド5重量部、スクラロース0.005重量部、ステビア混合物0.01重量部、アセスルファムカリウム0.01重量部に、ショートニング、バターなどの油脂類、砂糖、水あめなど糖類、小麦粉、膨脹剤、香料を100重量部となるように混合し、棒状に成型した後、オーブンにて焼成・自然放冷して呈味を改善したコラーゲン含有ビスケットを製造した。なおステビア混合物はあらかじめステビオサイドとレバウディオサイドを1:1重量部の割合で混合し、その甘味が1重量部当り砂糖の200倍になるように調整したものを用いた。 Collagen peptide 5 parts by weight, sucralose 0.005 part by weight, stevia mixture 0.01 part by weight, acesulfame potassium 0.01 part by weight, fats and oils such as shortening, butter, sugars such as sugar and syrup, flour, swelling agent, fragrance Was mixed so as to be 100 parts by weight, molded into a rod shape, and then baked and allowed to cool naturally in an oven to produce a collagen-containing biscuit having improved taste. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight.
コラーゲンペプチド5重量部、スクラロース0.005重量部、ステビア混合物0.01重量部、アセスルファムカリウム0.01重量部、バター香料、ミルク香料を0.5重量部に、ショートニング、バターなどの油脂類、砂糖、水あめなど糖類、小麦粉、膨脹剤を100重量部となるように混合し、棒状に成型した後、オーブンにて焼成・自然放冷して呈味を改善したコラーゲン含有ビスケットを製造した。なおステビア混合物はあらかじめステビオサイドとレバウディオサイドを1:1重量部の割合で混合し、その甘味が1重量部当り砂糖の200倍になるように調整したものを用いた。 Collagen peptide 5 parts by weight, sucralose 0.005 part by weight, stevia mixture 0.01 part by weight, acesulfame potassium 0.01 part by weight, butter flavor, milk flavor to 0.5 part by weight, fats and oils such as shortening, butter, A collagen-containing biscuits with improved taste were produced by mixing sugar, syrup, and other sugars, wheat flour, and an expanding agent so as to be 100 parts by weight, forming into a rod shape, and baking and natural cooling in an oven. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight.
コラーゲンペプチド5重量部、スクラロース0.005重量部、ステビア混合物0.01重量部、バター香料、ミルク香料を0.5重量部に、ショートニング、バターなどの油脂類、砂糖、水あめなど糖類、小麦粉、膨脹剤を100重量部となるように混合し、棒状に成型した後、オーブンにて焼成・自然放冷して呈味を改善したコラーゲン含有ビスケットを製造した。なおステビア混合物はあらかじめステビオサイドとレバウディオサイドを1:1重量部の割合で混合し、その甘味が1重量部当り砂糖の200倍になるように調整したものを用いた。 Collagen peptide 5 parts by weight, sucralose 0.005 part by weight, stevia mixture 0.01 part by weight, butter flavor, milk flavor to 0.5 part by weight, fats and oils such as shortening, butter, sugar, sugar such as starch syrup, flour, A swelling agent was mixed so as to be 100 parts by weight, molded into a rod shape, then baked in an oven and allowed to cool naturally to produce a collagen-containing biscuit having improved taste. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight.
コラーゲンペプチド5重量部、スクラロース0.005重量部、ステビア混合物0.01重量部に、ショートニング、バターなどの油脂類、砂糖、水あめなど糖類、小麦粉、膨脹剤、香料を100重量部となるように混合し、棒状に成型した後、オーブンにて焼成・自然放冷して呈味を改善したコラーゲン含有ビスケットを製造した。なおステビア混合物はあらかじめステビオサイドとレバウディオサイドを1:1重量部の割合で混合し、その甘味が1重量部当り砂糖の200倍になるように調整したものを用いた。 Collagen peptide 5 parts by weight, sucralose 0.005 part by weight, stevia mixture 0.01 part by weight, fats and oils such as shortening, butter, sugars such as sugar, starch syrup, flour, swelling agent, and fragrance so as to be 100 parts by weight After mixing and forming into a rod shape, the collagen-containing biscuits having improved taste were produced by baking and natural cooling in an oven. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight.
コラーゲンペプチド5重量部、スクラロース0.005重量部、ステビア混合物0.01重量部、アセスルファムカリウム0.01重量部、バター香料、ミルク香料を0.5重量部に、ショートニング、バターなどの油脂類、砂糖、水あめなど糖類、小麦粉、膨脹剤を100重量部となるように混合し、棒状に成型した後、オーブンにて焼成・自然放冷して呈味を改善したコラーゲン含有ビスケットを製造した。なおステビア混合物はあらかじめステビオサイドとレバウディオサイドを1:0.3重量部の割合で混合し、その甘味が1重量部当り砂糖の200倍になるように調整したものを用いた。 Collagen peptide 5 parts by weight, sucralose 0.005 part by weight, stevia mixture 0.01 part by weight, acesulfame potassium 0.01 part by weight, butter flavor, milk flavor to 0.5 part by weight, fats and oils such as shortening, butter, A collagen-containing biscuits with improved taste were produced by mixing sugar, syrup, and other sugars, wheat flour, and an expanding agent so as to be 100 parts by weight, forming into a rod shape, and baking and natural cooling in an oven. The stevia mixture was prepared by mixing stevioside and rebaudioside at a ratio of 1: 0.3 parts by weight and adjusting the sweetness to be 200 times that of sugar per part by weight.
コラーゲンペプチド5重量部、スクラロース0.005重量部、ステビア混合物0.01重量部、アセスルファムカリウム0.01重量部、バター香料、ミルク香料を0.5重量部に、ショートニング、バターなどの油脂類、砂糖、水あめなど糖類、小麦粉、膨脹剤を100重量部となるように混合し、棒状に成型した後、オーブンにて焼成・自然放冷して呈味を改善したコラーゲン含有ビスケットを製造した。なおステビア混合物はあらかじめステビオサイドとレバウディオサイドを1:2.5重量部の割合で混合し、その甘味が1重量部当り砂糖の200倍になるように調整したものを用いた。 Collagen peptide 5 parts by weight, sucralose 0.005 part by weight, stevia mixture 0.01 part by weight, acesulfame potassium 0.01 part by weight, butter flavor, milk flavor to 0.5 part by weight, fats and oils such as shortening, butter, A collagen-containing biscuits with improved taste were produced by mixing sugar, syrup, and other sugars, wheat flour, and an expanding agent so as to be 100 parts by weight, forming into a rod shape, and baking and natural cooling in an oven. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 2.5 parts by weight and adjusting the sweetness to be 200 times that of sugar per part by weight.
コラーゲンペプチド5重量部、スクラロース0.005重量部、ステビア混合物0.01重量部、アセスルファムカリウム0.01重量部、バター香料、ミルク香料を0.5重量部、ビタミンC0.5重量部に、ショートニング、バターなどの油脂類、砂糖、水あめなど糖類、小麦粉、膨脹剤を100重量部となるように混合し、棒状に成型した後、オーブンにて焼成・自然放冷して呈味を改善したコラーゲン含有ビスケットを製造した。なおステビア混合物はあらかじめステビオサイドとレバウディオサイドを1:1重量部の割合で混合し、その甘味が1重量部当り砂糖の200倍になるように調整したものを用いた。 Collagen peptide 5 parts by weight, sucralose 0.005 part by weight, stevia mixture 0.01 part by weight, acesulfame potassium 0.01 part by weight, butter flavor, milk flavor 0.5 part by weight, vitamin C 0.5 part by weight shortening , Collagen with improved taste by mixing with fats and fats such as butter, sugars such as sugar and syrup, wheat flour, and expansion agent to form 100 parts by weight, then forming into a rod shape, baking in the oven and allowing to cool naturally A containing biscuit was produced. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight.
コラーゲンペプチド5重量部、スクラロース0.005重量部、ステビア混合物0.01重量部、アセスルファムカリウム0.01重量部、バター香料、ミルク香料を0.5重量部、ビタミンC5重量部に、ショートニング、バターなどの油脂類、砂糖、水あめなど糖類、小麦粉、膨脹剤を100重量部となるように混合し、棒状に成型した後、オーブンにて焼成・自然放冷して呈味を改善したコラーゲン含有ビスケットを製造した。なおステビア混合物はあらかじめステビオサイドとレバウディオサイドを1:1重量部の割合で混合し、その甘味が1重量部当り砂糖の200倍になるように調整したものを用いた。 Collagen peptide 5 parts, sucralose 0.005 part, stevia mixture 0.01 part, acesulfame potassium 0.01 part, butter flavor, milk flavor 0.5 part, vitamin C 5 part, shortening, butter Collagen-containing biscuits that have been mixed with 100 parts by weight of sugar such as oils and fats, sugar, syrup, etc., flour, and expansion agent, molded into a rod shape, then baked and allowed to cool naturally in an oven. Manufactured. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight.
実施例48のコラーゲンペプチドの代わりにコラーゲン(平均分子量95,000)を使用する以外には同様に呈味を改善したコラーゲンビスケットを製造した。このビスケットは若干歯つきが認められたが、十分に食用可能であった。 A collagen biscuit with improved taste was produced in the same manner except that collagen (average molecular weight 95,000) was used instead of the collagen peptide of Example 48. Although this biscuit was slightly toothed, it was fully edible.
コラーゲンペプチド20重量部、スクラロース0.005重量部、ステビア混合物0.01重量部、アセスルファムカリウム0.01重量部を混合した。なおステビア混合物はあらかじめステビオサイドとレバウディオサイドを1:1重量部の割合で混合し、その甘味が1重量部当り砂糖の200倍になるように調整したものを用いた。これらにカカオマスもしくはココアパウダー、全脂粉乳もしくは脱脂粉乳、ココアバター、植物油脂、砂糖、甘味料、その他糖質を混合、磨細ロールにて微粒子化したのち、ココアバター、植物油脂をくわえて45〜70℃で混錬した後、乳化剤、香料を加えて合計100重量部の滑らかな食感のチョコレートを作製した。このチョコレートを調温したのち成型して、呈味を改善したコラーゲン含有チョコレート製造した。 Collagen peptide 20 parts by weight, sucralose 0.005 part by weight, stevia mixture 0.01 part by weight, acesulfame potassium 0.01 part by weight were mixed. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. These are mixed with cacao mass or cocoa powder, whole milk powder or skim milk powder, cocoa butter, vegetable oil and fat, sugar, sweetener, and other saccharides. After finely divided with fine rolls, cocoa butter and vegetable oil and fat are added 45 After kneading at ˜70 ° C., an emulsifier and a fragrance were added to prepare a chocolate having a smooth texture of 100 parts by weight in total. This chocolate was temperature-controlled and then molded to produce a collagen-containing chocolate with improved taste.
コラーゲンペプチド20重量部、スクラロース0.005重量部、ステビア混合物0.01重量部、アセスルファムカリウム0.01重量部を混合した。なおステビア混合物はあらかじめステビオサイドとレバウディオサイドを1:1重量部の割合で混合し、その甘味が1重量部当り砂糖の200倍になるように調整したものを用いた。これらにカカオマスもしくはココアパウダー、全脂粉乳もしくは脱脂粉乳、ココアバター、植物油脂、砂糖、甘味料、その他糖質を混合、磨細ロールにて微粒子化したのち、ココアバター、植物油脂をくわえて45〜70℃で混錬した後、乳化剤、ストロベリー香料を加えて合計100重量部の滑らかな食感のチョコレートを作製した。このチョコレートを調温したのち成型して、呈味を改善したコラーゲン含有チョコレート製造した。 Collagen peptide 20 parts by weight, sucralose 0.005 part by weight, stevia mixture 0.01 part by weight, acesulfame potassium 0.01 part by weight were mixed. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. These are mixed with cacao mass or cocoa powder, whole milk powder or skim milk powder, cocoa butter, vegetable oil, sugar, sweetener, and other saccharides. After kneading at ˜70 ° C., an emulsifier and a strawberry flavor were added to prepare a chocolate having a smooth texture of 100 parts by weight. This chocolate was temperature-controlled and then molded to produce a collagen-containing chocolate with improved taste.
コラーゲンペプチド20重量部、スクラロース0.005重量部、ステビア混合物0.01重量部を混合した。なおステビア混合物はあらかじめステビオサイドとレバウディオサイドを1:1重量部の割合で混合し、その甘味が1重量部当り砂糖の200倍になるように調整したものを用いた。これらにカカオマスもしくはココアパウダー、全脂粉乳もしくは脱脂粉乳、ココアバター、植物油脂、砂糖、甘味料、その他糖質を混合、磨細ロールにて微粒子化したのち、ココアバター、植物油脂を加えて45〜70℃で混錬した後、乳化剤、ストロベリー香料を加えて合計100重量部の滑らかな食感のチョコレートを作製した。このチョコレートを調温したのち成型して、呈味を改善したコラーゲン含有チョコレート製造した。 Collagen peptide 20 parts by weight, sucralose 0.005 part by weight, stevia mixture 0.01 part by weight were mixed. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. These are mixed with cacao mass or cocoa powder, whole milk powder or skim milk powder, cocoa butter, vegetable oil, sugar, sweetener, and other saccharides. After finely divided with fine rolls, cocoa butter and vegetable oil are added. After kneading at ˜70 ° C., an emulsifier and a strawberry flavor were added to prepare a chocolate having a smooth texture of 100 parts by weight. This chocolate was temperature-controlled and then molded to produce a collagen-containing chocolate with improved taste.
コラーゲンペプチド20重量部、スクラロース0.005重量部、ステビア混合物0.01重量部を混合した。なおステビア混合物はあらかじめステビオサイドとレバウディオサイドを1:1重量部の割合で混合し、その甘味が1重量部当り砂糖の200倍になるように調整したものを用いた。これらにカカオマスもしくはココアパウダー、全脂粉乳もしくは脱脂粉乳、ココアバター、植物油脂、砂糖、甘味料、その他糖質を混合、磨細ロールにて微粒子化したのち、ココアバター、植物油脂を加えて45〜70℃で混錬した後、乳化剤、香料を加えて合計100重量部の滑らかな食感のチョコレートを作製した。このチョコレートを調温したのち成型して、呈味を改善したコラーゲン含有チョコレート製造した。 Collagen peptide 20 parts by weight, sucralose 0.005 part by weight, stevia mixture 0.01 part by weight were mixed. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. These are mixed with cacao mass or cocoa powder, whole milk powder or skim milk powder, cocoa butter, vegetable oil, sugar, sweetener, and other saccharides. After kneading at ˜70 ° C., an emulsifier and a fragrance were added to prepare a chocolate having a smooth texture of 100 parts by weight in total. This chocolate was temperature-controlled and then molded to produce a collagen-containing chocolate with improved taste.
コラーゲンペプチド20重量部、スクラロース0.005重量部、ステビア混合物0.01重量部、アセスルファムカリウム0.01重量部を混合した。なおステビア混合物はあらかじめステビオサイドとレバウディオサイドを1:0.3重量部の割合で混合し、その甘味が1重量部当り砂糖の200倍になるように調整したものを用いた。これらにカカオマスもしくはココアパウダー、全脂粉乳もしくは脱脂粉乳、ココアバター、植物油脂、砂糖、甘味料、その他糖質を混合、磨細ロールにて微粒子化したのち、ココアバター、植物油脂をくわえて45〜70℃で混錬した後、乳化剤、ストロベリー香料を加えて合計100重量部の滑らかな食感のチョコレートを作製した。このチョコレートを調温したのち成型して、呈味を改善したコラーゲン含有チョコレート製造した。 Collagen peptide 20 parts by weight, sucralose 0.005 part by weight, stevia mixture 0.01 part by weight, acesulfame potassium 0.01 part by weight were mixed. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 0.3 parts by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. These are mixed with cacao mass or cocoa powder, whole milk powder or skim milk powder, cocoa butter, vegetable oil, sugar, sweetener, and other saccharides. After kneading at ˜70 ° C., an emulsifier and strawberry flavor were added to prepare a chocolate having a smooth texture of 100 parts by weight. This chocolate was temperature-controlled and then molded to produce a collagen-containing chocolate with improved taste.
コラーゲンペプチド20重量部、スクラロース0.005重量部、ステビア混合物0.01重量部、アセスルファムカリウム0.01重量部を混合した。なおステビア混合物はあらかじめステビオサイドとレバウディオサイドを1:2.5重量部の割合で混合し、その甘味が1重量部当り砂糖の200倍になるように調整したものを用いた。これらにカカオマスもしくはココアパウダー、全脂粉乳もしくは脱脂粉乳、ココアバター、植物油脂、砂糖、甘味料、その他糖質を混合、磨細ロールにて微粒子化したのち、ココアバター、植物油脂をくわえて45〜70℃で混錬した後、乳化剤、香料を加えて合計100重量部の滑らかな食感のチョコレートを作製した。このチョコレートを調温したのち成型して、呈味を改善したコラーゲン含有チョコレート製造した。 Collagen peptide 20 parts by weight, sucralose 0.005 part by weight, stevia mixture 0.01 part by weight, acesulfame potassium 0.01 part by weight were mixed. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 2.5 parts by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. These are mixed with cacao mass or cocoa powder, whole milk powder or skim milk powder, cocoa butter, vegetable oil, sugar, sweetener, and other saccharides. After kneading at ˜70 ° C., an emulsifier and a fragrance were added to prepare a chocolate having a smooth texture of 100 parts by weight in total. This chocolate was temperature-controlled and then molded to produce a collagen-containing chocolate with improved taste.
コラーゲンペプチド20重量部、スクラロース0.005重量部、ステビア混合物0.01重量部、アセスルファムカリウム0.01重量部を混合した。なおステビア混合物はあらかじめステビオサイドとレバウディオサイドを1:2.5重量部の割合で混合し、その甘味が1重量部当り砂糖の200倍になるように調整したものを用いた。これらにカカオマスもしくはココアパウダー、全脂粉乳もしくは脱脂粉乳、ココアバター、植物油脂、砂糖、甘味料、その他糖質を混合、磨細ロールにて微粒子化したのち、ココアバター、植物油脂をくわえて45〜70℃で混錬した後、ビタミンC0.5重量部、乳化剤、ストロベリー香料を加えて合計100重量部の滑らかな食感のチョコレートを作製した。このチョコレートを調温したのち成型して、呈味を改善したコラーゲン含有チョコレート製造した。 Collagen peptide 20 parts by weight, sucralose 0.005 part by weight, stevia mixture 0.01 part by weight, acesulfame potassium 0.01 part by weight were mixed. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 2.5 parts by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. These are mixed with cacao mass or cocoa powder, whole milk powder or skim milk powder, cocoa butter, vegetable oil, sugar, sweetener, and other saccharides. After kneading at ˜70 ° C., 0.5 parts by weight of vitamin C, emulsifier and strawberry flavor were added to prepare a chocolate having a smooth texture of 100 parts by weight in total. This chocolate was temperature-controlled and then molded to produce a collagen-containing chocolate with improved taste.
コラーゲンペプチド20重量部、スクラロース0.005重量部、ステビア混合物0.01重量部、アセスルファムカリウム0.01重量部を混合した。なおステビア混合物はあらかじめステビオサイドとレバウディオサイドを1:1重量部の割合で混合し、その甘味が1重量部当り砂糖の200倍になるように調整したものを用いた。これらにカカオマスもしくはココアパウダー、全脂粉乳もしくは脱脂粉乳、ココアバター、植物油脂、砂糖、甘味料、その他糖質を混合、磨細ロールにて微粒子化したのち、ココアバター、植物油脂をくわえて45〜70℃で混錬した後、ビタミンC5重量部、乳化剤、ストロベリー香料を加えて合計100重量部の滑らかな食感のチョコレートを作製した。このチョコレートを調温したのち成型して、呈味を改善したコラーゲン含有チョコレート製造した。 Collagen peptide 20 parts by weight, sucralose 0.005 part by weight, stevia mixture 0.01 part by weight, acesulfame potassium 0.01 part by weight were mixed. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight and adjusting the sweetness to be 200 times that of sugar per part by weight. These are mixed with cacao mass or cocoa powder, whole milk powder or skim milk powder, cocoa butter, vegetable oil, sugar, sweetener, and other saccharides. After kneading at ˜70 ° C., 5 parts by weight of vitamin C, an emulsifier and a strawberry flavor were added to prepare a chocolate having a smooth texture of 100 parts by weight in total. This chocolate was temperature-controlled and then molded to produce a collagen-containing chocolate with improved taste.
実施例57のコラーゲンペプチドの代わりにコラーゲン(平均分子量95,000)を使用する以外には同様に呈味を改善したコラーゲン含有チョコレートを製造した。このチョコレートは若干食感にべたつく感じが認められたが、十分に食用可能であった。 A collagen-containing chocolate with improved taste was produced in the same manner except that collagen (average molecular weight 95,000) was used instead of the collagen peptide of Example 57. Although this chocolate had a slightly sticky texture, it was sufficiently edible.
Claims (5)
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2005293926A JP4630787B2 (en) | 2004-12-27 | 2005-10-06 | Collagen-containing food and drink |
KR1020050129976A KR101305938B1 (en) | 2004-12-27 | 2005-12-26 | Collagen Peptide-Containing Food and Drink |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2004378308 | 2004-12-27 | ||
JP2005293926A JP4630787B2 (en) | 2004-12-27 | 2005-10-06 | Collagen-containing food and drink |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2006204287A JP2006204287A (en) | 2006-08-10 |
JP4630787B2 true JP4630787B2 (en) | 2011-02-09 |
Family
ID=36961762
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2005293926A Expired - Fee Related JP4630787B2 (en) | 2004-12-27 | 2005-10-06 | Collagen-containing food and drink |
Country Status (2)
Country | Link |
---|---|
JP (1) | JP4630787B2 (en) |
KR (1) | KR101305938B1 (en) |
Families Citing this family (22)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US9101160B2 (en) | 2005-11-23 | 2015-08-11 | The Coca-Cola Company | Condiments with high-potency sweetener |
JP4781970B2 (en) * | 2006-11-02 | 2011-09-28 | 三栄源エフ・エフ・アイ株式会社 | Method for masking unpleasant odor and unpleasant taste of nutritional supplements |
US8017168B2 (en) | 2006-11-02 | 2011-09-13 | The Coca-Cola Company | High-potency sweetener composition with rubisco protein, rubiscolin, rubiscolin derivatives, ace inhibitory peptides, and combinations thereof, and compositions sweetened therewith |
JP4691010B2 (en) * | 2006-12-15 | 2011-06-01 | 日清オイリオグループ株式会社 | Collagen-containing food |
JP5156330B2 (en) * | 2007-10-19 | 2013-03-06 | 株式会社ロッテ | Adipose tissue weight reducing agent |
JP2009171862A (en) * | 2008-01-22 | 2009-08-06 | Uha Mikakuto Co Ltd | Collagen peptide-containing gumi candy, and method for producing the same |
CN101756151B (en) * | 2008-12-24 | 2012-12-12 | 安琪酵母股份有限公司 | Yeast extract with high glutamic acid content and preparation method thereof |
JP2009159990A (en) * | 2009-04-21 | 2009-07-23 | Sanei Gen Ffi Inc | Highly nutritive food |
JP5844957B2 (en) * | 2009-05-15 | 2016-01-20 | 日祥株式会社 | Beverage |
JP5263064B2 (en) * | 2009-07-31 | 2013-08-14 | ユーハ味覚糖株式会社 | Collagen peptide-containing jelly and method for producing the same |
CN102480992B (en) | 2009-09-30 | 2017-07-14 | 富士胶片株式会社 | Manufacture method containing collagen peptide composition |
JP5864153B2 (en) * | 2011-07-29 | 2016-02-17 | 三栄源エフ・エフ・アイ株式会社 | Method for enhancing the sourness of beverages containing sourness components |
JP5785500B2 (en) * | 2012-01-11 | 2015-09-30 | 株式会社ヤクルト本社 | Paffia extract-containing beverage |
KR101481226B1 (en) * | 2012-10-08 | 2015-01-09 | 주식회사 엘지생활건강 | Compositions for improving skin wrinkle or enhancing skin elasticity comprising rebaudioside as an active ingredient |
JP2015181349A (en) * | 2014-03-20 | 2015-10-22 | 高田香料株式会社 | Flavor improver and method of improving flavor of collagen-containing food and beverage using the same |
KR102662257B1 (en) * | 2016-10-26 | 2024-05-02 | 주식회사 엘지생활건강 | Composition for skin improvement containing rebaudioside C |
JP2018134070A (en) * | 2017-02-22 | 2018-08-30 | 株式会社たらみ | Jelly, method for producing jelly, and method for suppressing collagen smell of jelly |
JP2020068766A (en) * | 2018-10-31 | 2020-05-07 | 三栄源エフ・エフ・アイ株式会社 | Vanilla flavor promoter, and vanilla flavor composition and edible composition containing the same |
CN111406864A (en) * | 2020-02-26 | 2020-07-14 | 微肽科技(海南)有限公司 | Passion fruit collagen peptide solid beverage and preparation method thereof |
CN117460423A (en) * | 2021-06-07 | 2024-01-26 | 森永制果株式会社 | Beverage |
KR102695604B1 (en) | 2021-11-04 | 2024-08-16 | 주식회사 교동식품 | Method for manufacturing kalguksu noodles with added low-molecular-weight collagen |
KR102695603B1 (en) | 2021-11-04 | 2024-08-16 | 주식회사 교동식품 | Jjolmyeon added small molecule collagen and manufacturing methods thereby |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2000024273A1 (en) * | 1998-10-28 | 2000-05-04 | San-Ei Gen F.F.I., Inc. | Compositions containing sucralose and application thereof |
JP2001161309A (en) * | 1999-12-13 | 2001-06-19 | Nippon Paper Industries Co Ltd | Method for imparting sweetness and sweetener |
JP2001314152A (en) * | 2000-05-09 | 2001-11-13 | Yakult Honsha Co Ltd | Stable acidic milk beverage, method for producing the same, and additive to be used for producing the same |
JP2002171930A (en) * | 2000-12-08 | 2002-06-18 | Morita Kagaku Kogyo Kk | Sweetener composition |
JP2004002241A (en) * | 2002-05-31 | 2004-01-08 | Lotte Co Ltd | Taste-modifying agent and food, drink, extract, medicine and oral cavity composition using the same |
JP2004135505A (en) * | 2002-10-15 | 2004-05-13 | Shingo Kazemoto | Diet-supplemental food |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2000152757A (en) | 1998-11-17 | 2000-06-06 | Sanei Gen Ffi Inc | Edible product whose collagen odor is masked |
-
2005
- 2005-10-06 JP JP2005293926A patent/JP4630787B2/en not_active Expired - Fee Related
- 2005-12-26 KR KR1020050129976A patent/KR101305938B1/en active IP Right Grant
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2000024273A1 (en) * | 1998-10-28 | 2000-05-04 | San-Ei Gen F.F.I., Inc. | Compositions containing sucralose and application thereof |
JP2001161309A (en) * | 1999-12-13 | 2001-06-19 | Nippon Paper Industries Co Ltd | Method for imparting sweetness and sweetener |
JP2001314152A (en) * | 2000-05-09 | 2001-11-13 | Yakult Honsha Co Ltd | Stable acidic milk beverage, method for producing the same, and additive to be used for producing the same |
JP2002171930A (en) * | 2000-12-08 | 2002-06-18 | Morita Kagaku Kogyo Kk | Sweetener composition |
JP2004002241A (en) * | 2002-05-31 | 2004-01-08 | Lotte Co Ltd | Taste-modifying agent and food, drink, extract, medicine and oral cavity composition using the same |
JP2004135505A (en) * | 2002-10-15 | 2004-05-13 | Shingo Kazemoto | Diet-supplemental food |
Also Published As
Publication number | Publication date |
---|---|
JP2006204287A (en) | 2006-08-10 |
KR20060074881A (en) | 2006-07-03 |
KR101305938B1 (en) | 2013-09-12 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP4630787B2 (en) | Collagen-containing food and drink | |
JP4512135B2 (en) | Functional sugar substitute | |
ES2579631T3 (en) | Carbohydrate composition | |
US6740350B2 (en) | Confectionery compositions containing fiber | |
CN111356373A (en) | Organoleptic modifier compounds | |
US20140199461A1 (en) | Functional sugar replacement | |
US20130236604A1 (en) | Functional sugar replacement | |
KR100972538B1 (en) | Isomaltulose as an aftertaste-reducing agent | |
JPS637758A (en) | Sweetener composition | |
JP2000175648A (en) | Sweetener composition containing whey mineral | |
JP2022551971A (en) | Flavor-altering and/or sweetening-enhancing compositions and methods, and food and beverage products based thereon | |
JP2002186427A (en) | Frozen dessert | |
JP4196144B2 (en) | Gluconic acid-containing sweetening composition | |
WO2013107465A1 (en) | Solid or semi-solid cream, dessert kit and method for the preparation thereof | |
AU2012201398A1 (en) | Functional sugar replacement | |
JP2000125807A (en) | Sweet composition having good sweetness | |
JP4769273B2 (en) | Sweet composition and food containing the same | |
WO2020004052A1 (en) | Whipped cream | |
JPS637760A (en) | Preparation of low-cariogenic food and drink |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A711 | Notification of change in applicant |
Free format text: JAPANESE INTERMEDIATE CODE: A712 Effective date: 20070622 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20070628 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A821 Effective date: 20070622 |
|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20081002 |
|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20100426 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20100507 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20100706 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20100730 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20100928 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20101020 |
|
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20101115 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20131119 Year of fee payment: 3 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 4630787 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
LAPS | Cancellation because of no payment of annual fees |