JP7112040B1 - Beverages containing placenta and iron - Google Patents

Abstract

An object of the present invention is to provide a beverage containing less carbohydrates, in which precipitation derived from animal placenta extract is suppressed. The beverage of the present invention, which has solved the problem, is characterized by containing an animal placenta extract and an iron compound and having a carbohydrate content of 40 w/v % or less.

Description

INDUSTRIAL APPLICABILITY The present invention relates to beverages containing animal placenta extracts, and can be used in fields such as pharmaceuticals, quasi-drugs and foods.

In recent years, the popularity of beverages and supplements containing animal placenta extracts has increased. Animal placenta extract is an extract extracted from the placenta of mammals such as porcine, bovine, equine, human or ovine. Placental tissues of mammals are rich in nutrients essential for fetal growth, such as amino acids, active peptides, vitamins, minerals, sugars, enzymes, nucleic acids, etc. Extracts extracted from the placenta of mammals. is called placenta extract (Patent Document 1). Since the animal placenta extract has a unique taste and smell, a masking technique has been reported when ingesting it as a beverage (Patent Document 2).

JP 2011-160742 A JP 2018-166443 A

For health-conscious consumers, products containing a lot of carbohydrates, such as sugar and fructose corn syrup, are not desirable. Accordingly, the present inventors have found that precipitation occurs when a beverage containing animal placenta extract and containing a small amount of carbohydrates is prepared. From the viewpoint of marketability such as appearance and texture, the formation of precipitates should be suppressed as much as possible. No method for suppressing precipitation has been reported.

SUMMARY OF THE INVENTION An object of the present invention is to provide a beverage with a low carbohydrate content that suppresses the formation of precipitates derived from animal placenta extracts.

The inventors of the present invention conducted intensive studies to solve this problem, and unexpectedly found that the addition of an iron compound could suppress the formation of precipitates, and completed the present invention. In addition, the present inventors have found that the effect of inhibiting the formation of precipitates is further enhanced by blending an iron compound and a collagen peptide, and have completed the present invention.

The aspects of the present invention obtained from such findings are as follows.
(1) a beverage containing an animal placenta extract and an iron compound and having a carbohydrate content of 40 w/v% or less;
(2) the beverage according to (1), which further contains collagen peptide;
(3) The beverage according to (1), wherein the iron compound content is 0.0002 to 0.2 w/v% in terms of iron,
(4) Iron compounds include ferrous fumarate, ferric chloride, iron citrate, ammonium ferric citrate, sodium ferrous citrate, ferrous gluconate, iron lactate, ferrous pyrophosphate, pyroline The beverage according to (1) to (3), which is at least one selected from the group consisting of ferric acid, ferrous sulfate and heme iron,
(5) The beverage according to (1) to (4), wherein the content of the animal placenta extract is 0.001 to 4 w/v%;
(6) The beverage according to (1) to (5), wherein the content of the animal placenta extract is 0.025 to 100 w/v% in terms of placenta;
(7) The beverage according to (2) to (6), wherein the content of collagen peptide is 0.02 to 20 w/v%,
(8) The beverage according to (1) to (7) having a pH of 2.5 to 4.5,
(9) The beverage according to (1) to (8), which is a liquid beverage,
(10) A method for suppressing precipitate formation, which comprises adding an iron compound to a beverage containing an animal placenta extract,
(11) A method for inhibiting precipitate formation in a beverage containing an animal placenta extract, characterized by an iron compound and a collagen peptide,
is.

INDUSTRIAL APPLICABILITY According to the present invention, it has become possible to provide a beverage with a low carbohydrate content in which an animal placenta extract is blended and precipitation is suppressed.

The animal placenta, which is the raw material of the animal placenta extract used in the present invention, is not particularly limited. It is a marine placenta-like substance contained in the ovarian membranes of fish and the like that does not contain external organs. Also, the origin is not particularly limited, and examples thereof include humans, cattle, pigs, horses, sheep, and salmon. Pigs, horses, and salmon are preferred, and pigs are more preferred.
The form of animal placenta extract is not particularly limited. , it may be in the form of powder from which moisture has been removed.

As the animal placenta extract of the present invention, commercially available products may be used. Chemicals), “Horse Placenta Extract Powder (HPA) for Food (Dard Co., Ltd.)”, “Placenta Extract P-F” (Ichimaru Pharcos Co., Ltd.), “Placenta Powder T-100” (Ichimaru Pharcos Co., Ltd.) ), “P-Placenta Extract G” (manufactured by Nippon Ham Co., Ltd.), “P-Placenta Liquid” (manufactured by Nippon Ham Co., Ltd.), “P-Placenta Extract” (manufactured by Nippon Ham Co., Ltd.), “SPF Placenta T-AS” (manufactured by Toyo Enzyme Chemical Co., Ltd.), “SPF Placenta T-100S” (manufactured by Toyo Enzyme Chemical Co., Ltd.) “Marine Placenta (MP) (registered trademark, manufactured by Japan Barrier Free Co., Ltd.) )” and the like.

The content of the animal placenta extract of the present invention is preferably 0.001 to 4 w/v%, more preferably 0.01 to 2 w/v%, and further preferably 0.02 to 2 w/v% in the beverage of the present invention. preferable. In addition, the amount in terms of placenta is preferably 0.025 to 100 w/v%, more preferably 0.25 to 50 w/v%. Here, the "placental equivalent amount" is the amount of placenta required to obtain the placenta extract.
From the viewpoint of the effect of the present invention, the content of the placenta extract is preferably 0.005 to 20000 parts by mass, more preferably 0.025 to 2000 parts by mass, relative to 1 part by mass of iron in terms of the iron compound (calculated as iron) described later. It is preferably 0.5 to 1000 parts by mass, and particularly preferably 10 to 200 parts by mass. In terms of placenta, 0.125 to 500,000 parts by mass is preferable, 0.625 to 50,000 parts by mass is more preferable, and 12.5 to 25,000 parts by mass is most preferable with respect to 1 part by mass of the iron compound (as iron).

In the present invention, the "iron compound" may be either a divalent iron compound or a trivalent iron compound. Mention may be made of sodium monoferrous, ferrous gluconate, iron lactate, ferrous pyrophosphate, ferric pyrophosphate, ferrous sulfate and heme iron. When suppressing precipitation with only an iron compound, trivalent iron compounds such as ferric chloride, iron citrate, ferric ammonium citrate and ferric pyrophosphate are preferred.

The content of the iron compound in the beverage of the present invention is preferably 0.0002 to 0.2 w/v% in terms of iron, more preferably 0.001 to 0.1 w/v%, and 0.002 to 0.04 w /v % is more preferred. The iron compound is preferably 0.001 to 2.0 w/v%, more preferably 0.005 to 1.2 w/v%, even more preferably 0.01 to 0.5 w/v%. In terms of flavor, the content of the iron compound in the beverage of the present invention, in terms of iron, is preferably 0.2 w/v%, more preferably 0.1 w/v%, and 0.04 w/v%. v% is most preferred.

Further, the content of the iron compound in the beverage of the present invention is more preferably 1 mg to 20 mg in terms of iron per oral intake. In addition, the amount of oral intake at one time is the amount of the beverage of the present invention that is orally ingested at one time, for example, 30 to 200 ml, typically 30 ml, 50 ml, 100 ml, 150 ml, and 200 ml. , in the form of jelly, the amount is, for example, 15 to 200 g, typically 15 g, 30 g, 50 g, 100 g, 150 g, 150 g, 200 g. Moreover, the form of the container for oral liquids or the container for beverages is not particularly limited. The capacity of the container is not particularly limited, but can be, for example, 30 ml to 200 ml (typically 50 ml, 100 ml, 150 ml, or 200 ml).

The beverage of the present invention has a carbohydrate content of 0 to 40 w/v%, more preferably 0 to 20 w/v%, still more preferably 0 to 15% w/v%, particularly preferably 0 to 10 w/v%. "Carbohydrates" include sugar, isomerized sugar, fructose, high-fructose corn syrup, high-fructose corn syrup, honey, starch syrup, powdered syrup, maltodextrin, sorbitol, maltitol, reduced starch syrup, maltose, trehalose, brown sugar, etc. Organic acids such as citric acid and malic acid are included.

The calorie content of the beverage of the present invention is preferably 0-150 kcal/100 ml, more preferably 0-100 kcal/100 ml, and even more preferably 0-70 kcal/100 ml.

In the present invention, the "collagen peptide" is not particularly limited in its origin, may be synthetic, and is a by-product of processing livestock such as cattle and pigs and fish, skin, bone, ligament, tendon, and cartilage. Although it may be a collagen peptide produced by extracting it from, etc., collagen peptides derived from pigs and fish are preferred. Collagen peptides obtained by enzymatically or chemically degrading collagen proteins are preferred.
Although the average molecular weight of the collagen peptide is not particularly limited, it is preferably from 500 to 50,000, more preferably from 1,000 to 25,000. Collagen peptides of the present invention may be commercially available products, such as "Nippi Peptide PS-1" (registered trademark, manufactured by Nippi Co., Ltd.), "Nippi Peptide PRA-P" (registered trademark, manufactured by Nippi Co., Ltd.). ), “Nippi Peptide FCP-EX” (registered trademark, manufactured by Nippi Co., Ltd.), “HACP-CF” (manufactured by Zerais Co., Ltd.), “HACP-TF” (manufactured by Zerais Co., Ltd.), “Corapep PU” (registered trademark, manufactured by Nitta Gelatin Co., Ltd.), "Corapep JB" (registered trademark, manufactured by Nitta Gelatin Co., Ltd.), "HDL-50SP" (manufactured by Nitta Gelatin Co., Ltd.), "SCP-3100" (manufactured by Nitta Gelatin Co., Ltd.), "peptan P2000HD" (manufactured by Rousselot Co., Ltd.), and the like.

The content of collagen peptide in the beverage of the present invention is preferably 0.02 to 20 w/v%, more preferably 0.1 to 15 w/v%, even more preferably 0.2 to 15 w/v%. .

From the viewpoint of the effect of the present invention, the content of the collagen peptide is preferably 0.1 to 100000 parts by mass, more preferably 0.5 to 10000 parts by mass relative to 1 part by mass of iron in terms of iron compound (calculated as iron). More preferably up to 7500 parts by mass, particularly preferably 20 to 7500 parts by mass. Also, it is preferably 0.005 to 20000 parts by mass, more preferably 0.01 to 1000 parts by mass, still more preferably 0.1 to 750 parts by mass, and 0.5 to 150 parts by mass with respect to 1 part by mass of placenta extract. Especially preferred. When the placenta extract is converted to placenta, it is preferably 0.0002 to 800 parts by mass, more preferably 0.002 to 40 parts by mass, even more preferably 0.004 to 30 parts by mass, with respect to 1 part by mass of the placenta. 0.02 to 6 parts by weight is particularly preferred.

INDUSTRIAL APPLICABILITY The present invention can suppress the formation of animal placenta extract-derived precipitates by adding an iron compound. In addition, when a collagen peptide is added, the effect of suppressing the formation of animal placenta extract-derived precipitates is increased. The animal placenta is not particularly limited, but pig-derived animal placenta is particularly preferable when the formation of precipitates is suppressed only with an iron compound.

The beverage in the present invention is not particularly limited as long as it is a liquid that can be taken orally, and is not limited to pharmaceuticals, quasi-drugs, or foods (not only general foods, but also nutritional functional foods, specified health foods, and functionally labeled foods). also included) can be mentioned. Examples of pharmaceuticals and quasi-drugs include internal liquids and drinks. Foods include soft drinks, carbonated drinks, sports/functional drinks, non-alcoholic drinks, milk drinks, tea drinks, coffee drinks, fruit/vegetable drinks, jelly drinks and the like. More preferably, pharmaceuticals and quasi-drugs are oral liquid preparations and drinks, and foods are various beverages such as nutritional functional foods and foods for specified health uses, carbonated beverages, and jelly beverages.

The pH of the beverage of the present invention is not particularly limited, but is preferably 2.5 to 4.5, more preferably 3.0 to 4.0, from the viewpoint of good taste. In order to maintain the pH within the above range, a pH adjuster such as an organic acid may be blended as necessary.

The beverage of the present invention can be produced by a conventional method, and the method is not particularly limited. Usually, each component is weighed, dissolved in an appropriate amount of purified water, stirred, then the pH is adjusted, purified water is added to adjust the volume, and if necessary, filtration and sterilization are performed.

In addition, the beverage of the present invention may contain other ingredients such as vitamins, minerals, amino acids and their salts, herbal medicines, herbal extracts, caffeine, royal jelly, dextrin, etc. as appropriate within the range that does not impair the effects of the present invention. can be compounded. Furthermore, if necessary, additives such as antioxidants, coloring agents, flavoring agents, corrigents, preservatives, sweeteners, acidulants and the like can be appropriately blended within limits that do not impair the effects of the present invention.

EXAMPLES The present invention will be described in more detail below with reference to examples and comparative examples.

Beverages having the formulations shown in Table 1 below were prepared according to the following method. First, citric acid (citric acid monohydrate) and sodium benzoate were dissolved in purified water, and the volume was adjusted to 60 v/v % of the total amount to obtain an acidulant liquid. Next, ammonium ferric citrate was dissolved in purified water, and the volume was adjusted so as to contain 0.2 to 0.4 w/v% iron to obtain an iron solution. To the acidulant liquid, iron solution or iron compound, pig-derived animal placenta extract (P-placenta extract manufactured by Nippon Ham Co., Ltd.) is added as necessary so that the formulation shown in the table is obtained, and the total amount is 90 v / Purified water was added so as to make it about v%, and the mixture was sufficiently stirred. After sufficient stirring, the pH was adjusted using hydrochloric acid or sodium hydroxide, and purified water was added to make up the total volume to obtain beverages (Examples 1-1 to 4-1).
These beverages were passed through screw tube no. 7 (manufactured by Maruem Co., Ltd.) was filled with 50 ml and sterilized at 80° C. for 25 minutes. Beverages to which ferric ammonium citrate was not added (Comparative Examples 1 to 4) served as controls.
Beverages prepared as described above were stored at 65° C. for 7 days, and precipitation was visually observed. The degree of precipitate formation was evaluated according to the criteria in Table 2.

As shown in Table 1, the addition of the animal placenta extract caused precipitation (Comparative Examples 1, 2, 3-1, 4), and the higher the concentration of the animal placenta extract, the higher the percentage of precipitate formation (Comparative Examples 1 to 4). 3-1). On the other hand, Example 1-1 for Comparative Example 1, Examples 2-1 to 2-3 for Comparative Example 2, Examples 3-1 to 3-5 for Comparative Example 3-1, As is clear from the comparison of Example 4-1 with Comparative Example 4, the addition of the iron compound suppressed the formation of precipitates.

Beverages having the formulations shown in Tables 3 and 4 below were prepared according to the following method. First, citric acid (citric acid monohydrate) and sodium benzoate were dissolved in purified water, and the volume was adjusted to 60 v/v % of the total amount with purified water to obtain an acidulant liquid. Next, ammonium ferric citrate was dissolved in purified water, and the volume was adjusted so as to contain 0.2 to 0.4 w/v% iron to obtain an iron solution. An iron solution or an iron compound is added to the acidulant liquid as required to achieve the formulation shown in the table, and a porcine-derived animal placenta extract (P-placenta extract manufactured by Nippon Ham Co., Ltd.) and collagen peptide are added. Then, purified water was added so as to be about 90 v/v% of the total amount, and the mixture was sufficiently stirred. After sufficient stirring, the pH was adjusted using hydrochloric acid or sodium hydroxide, purified water was added to make the total amount, and beverages were obtained (Example 1-2, Example 2-4, Example 3-6 to 3 -13, Example 4-2). Pig-derived collagen peptide (molecular weight about 5000) is Korapep JB (registered trademark, manufactured by Nitta Gelatin Co., Ltd.), and pig-derived collagen peptide (molecular weight about 4000-12000) is Nippi Peptide PRA-P (registered trademark, Co., Ltd.). Nippi Co., Ltd.), and fish-derived collagen peptide (molecular weight: about 4000) was Nippi Peptide FCP-EX (registered trademark, Nippi Co., Ltd.).
These beverages were passed through screw tube no. 7 (manufactured by Maruem Co., Ltd.) was filled with 50 ml and sterilized at 80° C. for 25 minutes. Beverages containing no ammonium ferric citrate or collagen peptide (Comparative Examples 1 to 4) were used as controls.
Beverages prepared as described above were stored at 65° C. for 7 days, and precipitation was visually observed. The degree of precipitate formation was evaluated according to the criteria in Table 2.

As shown in Tables 3 and 4, the addition of the animal placenta extract caused precipitation (Comparative Examples 1, 2, 3-1, 4). Clear by comparing Comparative Example 1 and Example 1-2, Comparative Example 2 and Example 2-4, Comparative Example 3-1 and Examples 3-6 to 3-11, Comparative Example 4 and Example 4-2 As shown above, precipitation formation was suppressed by adding an iron compound and collagen peptide.
In addition, in comparison with Example 3-2 in Table 1, Example 3-7, Example 3-8 in comparison with Example 3-3, Example 3-9 in comparison with Example 3-4, Precipitate formation was suppressed in Example 3-11 as compared with Example 3-5, and the effect of suppressing precipitate formation was improved by combining the iron compound and the collagen peptide.

Beverages having the formulations shown in Table 5 below were prepared according to the following method. First, citric acid (citric acid monohydrate) and sodium benzoate were dissolved in purified water, and the volume was adjusted with purified water to about 60 v/v% of the total amount to obtain an acidulant liquid. Next, sodium ferrous citrate, pig-derived animal placenta extract (P-placenta extract manufactured by Nippon Ham Co., Ltd.) and collagen peptide are added in order, and purified water is added so that the total amount becomes about 90 v / v%. , stirred well. After sufficient stirring, hydrochloric acid or sodium hydroxide was used to adjust the pH, and purified water was added to make up the total volume to obtain beverages (Examples 3-14).
These beverages were passed through screw tube no. 7 (manufactured by Maruem Co., Ltd.) was filled with 50 ml and sterilized at 80° C. for 25 minutes. Beverages prepared as described above were stored at 65° C. for 7 days, and precipitation was visually observed. The degree of precipitate formation was evaluated according to the criteria in Table 2.
A beverage containing no sodium ferrous citrate or collagen peptide (Comparative Example 3-1) was used as a control.

As shown in Table 5, when sodium ferrous citrate was blended instead of ammonium ferric citrate, the effect of suppressing precipitation formation was not observed only by blending the iron compound (Comparative Example 3-2). As shown in 3-1 and Example 3-14, by blending the collagen peptide, precipitation formation was suppressed compared to the formulation (Comparative Example 3-1) that did not blend sodium ferrous citrate and collagen. (Examples 3-14).

Beverages having the formulations shown in Table 6 below were prepared according to the following method. First, citric acid (citric acid monohydrate) and sodium benzoate were dissolved in purified water, and the volume was adjusted to 60 v/v % of the total amount with purified water to obtain an acidulant liquid. Next, ammonium ferric citrate was dissolved in purified water, and the volume was adjusted so as to contain 0.4 w/v % iron to obtain an iron solution. An iron solution was added to the acidulant liquid so as to have the formulation shown in the table, and salmon-derived placenta extract (Marine Placenta (MP), manufactured by Nihon Barrier Free Co., Ltd.) or horse-derived placenta extract (Dard Co., Ltd., horse). derived placenta extract powder) and, if necessary, collagen peptides were added, and purified water was added so as to make the total amount about 90 v/v%, and the mixture was sufficiently stirred. After sufficient stirring, hydrochloric acid or sodium hydroxide was used to adjust the pH, and purified water was added to make up the total volume to obtain beverages (Comparative Examples 5-2, 6-2, Examples 5, 6).
These beverages were passed through screw tube no. 7 (manufactured by Maruem Co., Ltd.) was filled with 50 ml and sterilized at 80° C. for 25 minutes. Beverages containing no ammonium ferric citrate and collagen peptide (Comparative Examples 5-1 and 6-1) were used as controls.
Beverages prepared as described above were stored at 65° C. for 7 days, and precipitation was visually observed. The degree of precipitate formation was evaluated according to the criteria in Table 2.

As shown in Table 6, when animal placenta such as salmon-derived placenta extract and horse-derived placenta extract were blended, precipitation occurred (Comparative Examples 5-1 and 6-1). Precipitation of the salmon-derived placenta extract and the horse-derived placenta extract could not be suppressed only by the addition of ferric ammonium citrate (Comparative Examples 5-2 and 6-2). As is clear from the comparison of 6-1 and Example 6, the addition of collagen to the iron compound suppressed the formation of precipitates.

As shown in Table 6, instead of the porcine-derived animal placenta extract, a melon placenta-derived plant placenta extract was blended to obtain beverages in the same manner as in Table 1 or Table 3 (Comparative Examples 7-1 to 8- 2).
These beverages were passed through screw tube no. 7 (manufactured by Maruem Co., Ltd.) was filled with 50 ml and sterilized at 80° C. for 25 minutes. Beverages prepared as described above were stored at 65° C. for 7 days, and precipitation was visually observed. The degree of precipitate formation was evaluated according to the criteria in Table 2.
Beverages containing no ammonium ferric citrate and collagen peptide (Comparative Examples 7-1 and 8-1) were used as controls.

As shown in Table 7, precipitation occurred by blending the plant placenta extract (Comparative Examples 7-1 and 8-1), but even when the iron compound and collagen peptide were blended, no precipitate formation inhibitory effect was obtained ( Comparative Examples 7-2 to 7-4, 8-2).

INDUSTRIAL APPLICABILITY According to the present invention, precipitation of animal placenta extracts in beverages can be suppressed. Therefore, beverages containing animal placenta extracts with high marketability can be provided in the fields of pharmaceuticals, quasi-drugs and foods. Be expected.

Claims (8)

It contains a pig-derived animal placenta extract and a trivalent iron compound, has a carbohydrate content of 40 w/v% or less, and has a trivalent iron compound content of 0.0002 to 0.2 w/v in terms of iron. % and a pH of 2.5 to 4.5 (excluding smoothies) . The packaged beverage according to claim 1, further comprising collagen peptide. The packaged beverage according to claim 1 or 2, wherein the trivalent iron compound is at least one selected from the group consisting of ferric chloride, iron citrate, ferric ammonium citrate and ferric pyrophosphate. The packaged beverage according to any one of claims 1 to 3, wherein the content of the pig-derived animal placenta extract is 0.001 to 4 w/v%. The packaged beverage according to any one of claims 1 to 4 , wherein the content of the pig-derived animal placenta extract is 0.025 to 100 w/v% in terms of placenta. The packaged beverage according to any one of claims 2 to 5 , wherein the content of collagen peptide is 0.02 to 20 w/v%. A method for suppressing precipitate formation in a packaged beverage containing a porcine-derived animal placenta extract (excluding smoothies), characterized by adding a trivalent iron compound. 1. A method for inhibiting precipitate formation (excluding smoothies), comprising adding a trivalent iron compound and a collagen peptide to a packaged beverage containing a pig-derived placenta extract.