JP6577562B2 - Odor control technology for beverage containing collagen peptide - Google Patents

Description

  The present invention relates to a technique for suppressing the odor of a beverage containing a collagen peptide.

  Collagen has been widely used as gelatin in the food field. Collagen, an animal protein, is the main component of dermis and connective tissue, and has recently attracted attention from the medical and cosmetic fields.

  In general, even if high molecular weight collagen is orally ingested, it is difficult to efficiently use the ingested collagen in the body. However, in recent years, high molecular weight collagen has been reduced to be suitable for ingestion in the body. Collagen peptides with molecular weight have been developed, and foods and drinks containing collagen peptides have also been developed.

  However, beverages using collagen peptides have a unique smell of collagen peptides, and have a problem in terms of palatability. In particular, when a large amount of collagen peptide is added, the odor due to the collagen peptide becomes strong, which is not preferable as a beverage.

  Several techniques have been proposed for improving the flavor of beverages containing collagen peptides. For example, in Patent Document 1, in addition to suppressing the unpleasant odor of collagen peptides, in order to suppress aggregation and precipitation due to minerals and the like produced in beverages containing fruit juice, juice such as grape concentrate juice and phosphates such as sodium metaphosphate Is described. Patent Document 2 describes that in beverages containing various nutrients including collagen hydrolyzate, a healthy beverage having a good flavor is obtained by using two or more extracts including barley extract and the like. ing. Furthermore, Patent Document 3 describes that an unpleasant odor caused by a collagen peptide is suppressed by containing two or more acidulants containing phosphoric acid and adjusting the pH to 4.0 or less. Furthermore, Patent Document 4 describes a method of deodorizing by heating a collagen peptide solution.

International Publication No. 2007/125888 Pamphlet JP-A-5-199855 JP2013-081418A JP 2009-189284 A

  Collagen peptides that have been reduced in molecular weight by hydrolysis are more soluble in water and less odor than collagen. However, as a result of investigations by the inventors, the beverage containing collagen peptides has a problem that the unpleasant odor caused by the collagen peptides becomes stronger when the beverage is stored than immediately after production. In other words, products in the form of packaged beverages and the like may be stored at room temperature for a long period of time, but depending on the storage state, the odor caused by the collagen peptide may become strong, which may cause consumer drinkability. It turns out that there is a big problem in terms of points.

  Although the present inventors tested the method described in Patent Document 4 described above, the odor caused by collagen could not be sufficiently suppressed. Moreover, although antioxidants, such as a sulfurous acid generally used in order to stabilize the flavor of a drink, were added, it was difficult to fully suppress the odor resulting from collagen.

  The present invention has been made in view of such a situation, and according to the present invention, characteristic odor caused by collagen peptides can be suppressed by linalool or ethyl acetate.

That is, although not limited to this, this invention includes the following aspects.
(1) A method for suppressing odor caused by a collagen peptide, comprising blending linalool and / or ethyl acetate in a collagen peptide-containing beverage.
(2) The method according to (1), wherein the collagen peptide has an average molecular weight of 8000 or less.
(3) The method according to (1) or (2), wherein the content of the collagen peptide is 50 to 2500 mg per 100 mL of beverage.
(4) The method according to any one of (1) to (3), wherein the linalool concentration is 1 to 50 ppb.
(5) The method according to any one of (1) to (4), wherein the ethyl acetate concentration is 1 to 50 ppm.
(6) The method according to any one of (1) to (5), wherein the collagen peptide-containing beverage is filled in an aluminum can (7) A packaged beverage containing linalool and / or ethyl acetate and a collagen peptide.
(8) The beverage according to (7), wherein the content of the collagen peptide is 50 to 2500 mg per 100 mL of beverage.
(9) The beverage according to (7) or (8), wherein the linalool concentration is 1 to 50 ppb.
(10) The beverage according to any one of (7) to (9), wherein the ethyl acetate concentration is 1 to 50 ppm.
(11) The beverage according to any one of (7) to (10), which is filled in an aluminum can.

  According to the present invention, even when a solution containing a collagen peptide is stored at room temperature, odor caused by the collagen peptide can be suppressed. Particularly in beverages, the occurrence of an unpleasant odor greatly reduces the product value. According to the present invention, it is possible to develop a collagen peptide-containing beverage with a high preference as a product.

  The present invention relates to a technique for suppressing the odor of a collagen peptide-containing beverage. In the present invention, a collagen peptide is a collagen peptide hydrolyzed so that the average molecular weight is 10,000 or less. By using collagen peptide instead of mere collagen, the absorbability into the body when ingested orally is increased, and therefore in the present invention relating to beverages, collagen peptide is used. The upper limit of the average molecular weight of the collagen peptide is preferably 9000 or less, more preferably 8000 or less, more preferably 7000 or less, more preferably 6000 or less, and the lower limit is preferably 500 or more, more preferably 1000 or more, more preferably 1500. The range may be any combination of the above, more preferably 2000 or more. For example, the average molecular weight of the collagen peptide is preferably 500 to 9000, more preferably 1000 to 8000, more preferably 1500 to 7000, and still more preferably 2000 to 6000. In addition, the average molecular weight of a collagen peptide can be measured by a conventional method, for example, it can be measured by gel permeation chromatography (GPC).

  The collagen peptide of the present invention can be obtained by hydrolyzing gelatin with an enzyme or acid. Collagen peptide is a protein containing a large amount of glycine, and is also available as a commercial product. The collagen is not particularly limited, whether it is collagen extracted from mammalian collagen tissue or collagen extracted from fish. In recent years, collagen derived from fish is preferable from the viewpoints of product image and safety. The raw material for collagen derived from fish may be saltwater fish or freshwater fish, and skins of tuna (sharkfin), shark, cod, flounder, flounder, Thailand, tilapia, salmon, catfish and the like. These collagens derived from fish are extracted from fish scales and skins, and are characterized by a low content of proline, lysine, and the like compared to collagen of humans and other animals. Examples of the raw material for mammal-derived collagen include pigs and cows.

  The concentration of the collagen peptide of the present invention is not particularly limited, but is preferably 50 to 2500 mg per 100 mL of beverage. If the concentration of collagen peptide exceeds 2500 mg / 100 mL, the suppression of unpleasant odor may not be sufficient, while if the amount of collagen peptide is less than 50 mg / 100 mL, the generation of unpleasant odor itself can be enjoyed. The effect of the invention is reduced. The concentration of the collagen peptide is more preferably 100 to 2300 mg / 100 mL, still more preferably 200 to 2000 mg / 100 mL, and even more preferably 250 to 1800 mg / 100 mL. Moreover, in a preferable aspect, it is 310-1800 mg / 100mL, and it is good also as 350-1500mg / 100mL.

In the present invention, linalool or ethyl acetate is added to the collagen peptide-containing solution. Linalool is a kind of monoterpene alcohol represented by C ₁₀ H ₁₈ O, and has a lily of the valley, lavender, and bergamot-like fragrance. Linalool is found as an essential oil component of many plants, and is contained in essential oils such as rosewood, linaloe, and melamine. In addition, linalool is also known as a hop-derived component and is said to be contained in beer and the like. In the present invention, the plant from which linalool is derived is not particularly limited, and the hop variety used is not particularly limited. The linalool concentration of the present invention is not particularly limited, but is preferably 1 to 50 ppb, more preferably 5 to 40 ppb, and further preferably 7.5 to 30 ppb. Since linalool is also a component derived from hops, if the linalool concentration in the beverage exceeds 50 ppb, depending on the type of beverage, the hop aroma may be too strong and the flavor may deteriorate.

In the present invention, ethyl acetate is an organic compound represented by CH ₃ CO ₂ C ₂ H ₅ and has a fruity odor. In the present invention, ethyl acetate may be artificially chemically synthesized or may be derived from a natural product. However, considering use as a beverage, ethyl acetate derived from a natural product should be used. Is preferred. In a preferred embodiment, the ethyl acetate used in the present invention is obtained as a fermentation metabolite by yeast. For example, ethyl acetate obtained as a fermentation metabolite by brewer's yeast is particularly preferred, although it does not limit the yeast varieties and fermentation conditions to be used. The ethyl acetate concentration of the present invention is not particularly limited, but is preferably 1 to 50 ppm, more preferably 5 to 40 ppm, and further preferably 7.5 to 30 ppm. Since ethyl acetate has a sake-like ginjo aroma, if the concentration of ethyl acetate in the beverage exceeds 50 ppm, the sake-like ginjo aroma may be too strong and the flavor may deteriorate.

  The beverage according to the present invention is not particularly limited as long as it contains a collagen peptide and linalool and / or ethyl acetate. That is, the beverage according to the present invention may be a beverage containing alcohol or a non-alcoholic beverage not containing alcohol. The beverage according to the present invention may be a carbonated beverage containing carbonic acid or a beverage not containing carbonic acid. Furthermore, the beverage according to the present invention may be a beverage containing fruit juice or a beverage without fruit juice.

  In a preferred embodiment, the beverage of the present invention is a beer-taste beverage. As used herein, “beer-taste beverage” refers to a carbonated beverage having a beer-like flavor, as well as beer, as well as those classified under the liquor tax law as sparkling liquor or sparkling liquor, and non-alcoholic beer. Is included. That is, the beer-taste drink of this specification includes all beer-flavored carbonated drinks regardless of the presence or absence of a fermentation process using yeast, unless otherwise specified. Therefore, for example, non-alcohol beer-taste beverages and beer-taste soft drinks are also included.

  When the beverage of the present invention is a beer-taste alcoholic beverage, in an embodiment, the alcohol content can be 1 to 15 v / v%, and preferably 3 to 10 v / v%. This is because, in such a range, the drink is particularly preferred by consumers.

  When the beverage of the present invention is an alcoholic beverage, examples of the alcohol content include spirits such as beer and brewed liquor, as well as spirits such as shochu, whiskey, vodka, spirits, etc. Alcohol-containing distillates (distilled liquor) such as can be used.

  When the solution according to the present invention is used as a beverage composition, fruit juices, sweeteners, fragrances and other components that are generally added to beverages can be added in order to adjust the beverage to a flavorful beverage. As the sweetener, not only general sweeteners but also high-potency sweeteners such as synthetic sweeteners or natural sweeteners having a sweetness several tens to several thousand times that of sugar can be used. As the high-intensity sweetener, for example, aspartame, thaumatin, stevia, sucralose, or acesulfame potassium can be used, and acesulfame potassium or sucralose is preferable. Examples of sweeteners other than high-intensity sweeteners include sugars, sugar alcohols and powdered sugars. Examples of the saccharide include monosaccharides such as glucose, fructose, galactose and isomerized sugar; disaccharides such as sugar, lactose and palatinose; oligosaccharides such as fructooligosaccharide, isomaltooligosaccharide and galactooligosaccharide. Examples of the sugar alcohol include monosaccharide alcohols such as erythritol, xylitol, sorbitol, and mannitol; disaccharide alcohols such as maltitol, isomaltitol, and lactitol; trisaccharide alcohols such as maltotriitol, isomaltitol, and panitol. Alcohols such as oligosaccharide alcohols; sugar alcohols such as powdered reduced maltose starch syrup and the like. As the sweetener, glucose, powdered sugar, erythritol, xylitol and sorbitol are more preferable, and erythritol is most preferable. These sweeteners may be used alone or in combination of two or more.

Examples of other components include various vitamins, minerals, colorants, antioxidants, stabilizers, preservatives, emulsifiers, and antifoaming agents.
The beverage composition according to the present invention can be produced by preparing a solution containing a collagen peptide and linalool and / or ethyl acetate. Of course, when producing a beverage according to the present invention, linalool or ethyl acetate may be blended in a solution containing collagen peptide, or a collagen peptide is blended in a solution containing linalool or ethyl acetate. May be. In order to contain the collagen peptide in the beverage of the present invention, for example, the collagen peptide may be contained in the raw material, or the collagen peptide may be contained in an intermediate stage or a final stage in the production of the beverage. Manufacture of the drink which concerns on this invention may apply additional processes, such as filtration and dilution, as needed.

  The drink which concerns on this invention is good also as a container-packed drink by filling a drink with a drink. As a container used for a container-packed beverage, any container that is normally used as a container for beverages may be used. For example, a resin container, a paper container, a glass container, a metal container, and the like can be used. Specific examples include PET bottles, paper packs, glass containers, aluminum cans, steel cans, and pouches. Among these, aluminum cans have high thermal conductivity, and therefore there is a risk that odors caused by collagen peptides are likely to occur. According to the present invention, odors caused by collagen peptides can be effectively suppressed, so aluminum cans are used. In this case, the effects of the present invention can be greatly enjoyed.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated in detail, this invention is not limited to a following example. In this specification, unless otherwise specified, concentrations and the like are based on weight, and numerical ranges are described as including the end points.

Experimental Example 1 Odor Control of Collagen Peptide-Containing Beverages Beverages containing collagen peptides were tested for the occurrence of odor caused by collagen peptides. In the present specification, the odor caused by the collagen peptide includes not only the odor of the collagen peptide itself but also the odor when it becomes strong depending on the storage state of the solution containing the collagen peptide.

  First, collagen peptide (manufactured by Nitta Gelatin Co., Ltd., product name: SCP5100, molecular weight: 5100) was dissolved in distilled water to prepare a collagen peptide solution having a collagen peptide content per 350 ml of 100 to 10,000 mg.

  350 mL of this collagen peptide solution was filled in a container and kept at a constant temperature of 37 ° C. for 2 weeks to evaluate the odor caused by the collagen peptide. That is, 15 ppm of linalool and / or ethyl acetate was added to the collagen peptide-containing solution to test the odor suppression effect.

  In this experimental example, the odor of the collagen peptide solution was evaluated by a sensory test using a scoring method. Four expert panelists evaluated the presence or absence of a collagen peptide-like odor with a full scale of 5 and calculated the average score. Evaluation criteria are “feel very strong” = 5 points, “feel strongly” = 4 points, “feel somewhat” = 3 points, “feel slightly” = 2 points, and “do not feel” = 1 point.

  The evaluation results are shown in Table 1. As apparent from Table 1, when the collagen peptide was contained at 10000 mg per 350 mL (about 2857 mg per 100 mL), the odor caused by the collagen peptide was strongly felt even in the solution before being stored in the thermostatic bath. On the other hand, when 100 mg of collagen peptide was contained per 350 mL (about 29 mg per 100 mL), the odor due to the collagen peptide was not felt much even after being stored in a thermostatic bath. Moreover, when containing 500 mg or more of collagen peptide per 350 mL, an unpleasant odor attributed to collagen peptide was felt from the solution after being held in a thermostatic bath.

  On the other hand, when linalool was added at 15 ppb, it became clear that the odor caused by the collagen peptide could be reduced to an acceptable range. Similarly, when 15 ppm of ethyl acetate was added to the collagen peptide solution, it became clear that the odor caused by the collagen peptide could be reduced to an acceptable range. Furthermore, it was revealed that when linalool 15 ppb and ethyl acetate 15 ppm were added, the odor caused by the collagen peptide could be further reduced as compared with the case where linalool or ethyl acetate was added alone.

Experimental Example 2. Odor control of collagen peptide-containing solution (effect of linalool concentration)
Next, the influence of the added linalool concentration was confirmed. A test solution was prepared by adding linalool to a concentration shown in Table 2 to a solution containing 8000 mg of collagen peptide (about 2286 mg / 100 mL) per 350 mL. Next, after holding for 2 weeks in a constant temperature bath at 37 ° C. as in Experimental Example 1, sensory evaluation was performed in the same manner as in Experimental Example 1.

  As a result, as is clear from Table 2, it was found that when linalool was added in an amount of 7.5 ppb or more, the odor caused by the collagen peptide could be greatly reduced.

Experimental Example 3. Odor control of collagen peptide-containing solution (effect of ethyl acetate concentration)
In the same manner as in Experimental Example 2, the effect of the concentration of ethyl acetate added was confirmed.
The results are shown in Table 3. It was revealed that the odor caused by the collagen peptide can be greatly reduced when 7.5 ppm or more of ethyl acetate is added.

Production Example 1 Preparation of a beer-taste alcoholic beverage By applying the technology of the present invention, a sparkling liquor was produced by a general production method. A wort was prepared using 10 kg of barley malt pulverized by a malt pulverizer. After proteolysis of the malt (55 ° C., 30 minutes in the charging tank), the temperature was raised and saccharification was carried out at 65 ° C. for 40 minutes. After saccharification, the extract content was adjusted to 15 w / w% and boiled for 90 minutes after filtration. 90 g of aroma hops were added at the start of boiling. Then, after removing a deposit in a whirlpool and cooling with a plate-type heat exchanger, 0.5 L of precultured yeast was added.

Main fermentation was carried out at 13 ° C. for one week, followed by post-fermentation at 13 ° C. for one week to obtain 100 L of beer-taste alcoholic beverage (alcohol content 5%).
After completion of the fermentation, the collagen peptide was added and bottled to obtain a container-packed beverage. The resulting container-packed beverage had a collagen peptide content of 2286 mg / 100 mL (8000 mg / 350 mL), a linalool concentration of about 15 ppb, and an ethyl acetate concentration of about 15 ppm.

The obtained container-packed beverage was masked by the odor caused by the collagen peptide, and became a product with high preference.
Production Example 2 Preparation of beer-taste alcoholic beverage By applying the technology of the present invention, a beer-taste alcoholic beverage was produced by the method of Example 1 described in JP 2012-95673 A.

  That is, as component A, a beer having a malt ratio of 100% and an alcohol content of 5% was prepared according to a conventional method. As a B component, wheat and water were used as raw materials, wheat straw was used as a straw for fermentation, and barley shochu having an alcohol content of 44.0% obtained by distillation was prepared according to a conventional method. The ratio of the alcohol component derived from A and the alcohol component derived from B was 99: 1, and the above A component and B component were mixed to prepare a malt fermented beverage having a total alcohol content of 5.0%. In mixing, the component A beer was appropriately diluted with water so that the total alcohol content of the target malt fermented beverage was 5.0%.

  After adding a collagen peptide to the obtained beverage, it was filled into a 350 mL aluminum can to obtain a container-packed beverage. The resulting container-packed beverage had a collagen peptide content of 2286 mg / 100 mL (8000 mg / 350 mL), a linalool concentration of about 15 ppb, and an ethyl acetate concentration of about 15 ppm.

The obtained container-packed beverage was masked by the odor caused by the collagen peptide, and became a product with high preference.
Production Example 3 Preparation of beer-taste beverage (non-alcoholic beverage) By applying the technology of the present invention, a non-fermented beer-taste non-alcoholic beverage was produced based on the method described in Example 1 of International Publication WO2011 / 145670.

  That is, using 20 kg of malt (the proportion of caramel malt which is colored malt out of the total malt is 60% by weight), the malt pulverized to an appropriate particle size is put in a charging tank, 120 L of warm water is added thereto, and about A 50 ° C. mash was made. After holding at 50 ° C. for 30 minutes, the temperature was gradually raised and saccharification was performed at 65 ° C. to 72 ° C. for 60 minutes. The mash after completion of saccharification was heated to 77 ° C., then transferred to a wort filtration tank and filtered to obtain a filtrate. A portion of the obtained filtrate was taken and warm water was added. At that time, the mixing ratio of the filtrate and warm water was adjusted so that the amount of extract at the completion of boiling reached the target value. The production scale was 100 L, about 100 g of hops were added, and the mixture was boiled at 100 ° C. for 80 minutes. After separating the boiled liquid from the boiled liquid and cooling to about 2 ° C, add antioxidants, flavorings, acidulants (adding an amount that makes the pH less than 4), sweeteners, and caramel color if necessary. Stored for 24 hours. Meanwhile, an appropriate amount of carbon dioxide gas was added. Then, a non-fermented non-alcohol beer-taste beverage was obtained through steps of filtration, collagen peptide addition, bottling, and sterilization (heating at 65 ° C. or higher for 10 minutes).

  The resulting container-packed beverage had a collagen peptide content of 2286 mg / 100 mL (8000 mg / 350 mL), a linalool concentration of about 15 ppb, and an ethyl acetate concentration of about 15 ppm.

  The obtained container-packed beverage was masked by the odor caused by the collagen peptide, and became a product with high preference.

Claims (8)

In a beer-taste beverage filled in a container, a method for suppressing odor caused by collagen peptides,
The method as described above, comprising blending 5 to 50 ppb linalool and / or 5 to 50 ppm ethyl acetate and 200 to 2500 mg collagen peptide per 100 ml beverage.   The method according to claim 1, wherein the collagen peptide has an average molecular weight of 8,000 or less.   The method according to claim 1 or 2, wherein the content of the collagen peptide is 310 to 1800 mg per 100 mL of beverage.   The method in any one of Claims 1-3 which mix | blends a collagen peptide after completion | finish of fermentation. A beer-taste beverage filled in a container,
Contains linalool and / or 5~50ppm collagen peptides 200~2500mg per ethyl acetate and beverage 100mL of 5～50Ppb, average molecular weight of the collagen peptide Ru der 6000, the beverage.   The beverage according to claim 5, wherein the content of the collagen peptide is 310 to 1800 mg per 100 mL of beverage. The beverage according to claim 5 or 6 , wherein the beer-taste beverage is a non-alcohol beer-taste beverage. Preparing a beverage containing 5-50 ppb linalool and / or 5-50 ppm ethyl acetate and 200-2500 mg collagen peptide per 100 mL beverage,
Filling the prepared beverage into a container;
Unrealized, blending collagen peptide after completion of fermentation, the production method of beer-taste beverage filled in the container.