JPS629296B2 - - Google Patents
Info
- Publication number
- JPS629296B2 JPS629296B2 JP54104104A JP10410479A JPS629296B2 JP S629296 B2 JPS629296 B2 JP S629296B2 JP 54104104 A JP54104104 A JP 54104104A JP 10410479 A JP10410479 A JP 10410479A JP S629296 B2 JPS629296 B2 JP S629296B2
- Authority
- JP
- Japan
- Prior art keywords
- vitamin
- added
- average molecular
- molecular weight
- proteolytic
- 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
Links
- 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 32
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 17
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 16
- 229930003268 Vitamin C Natural products 0.000 claims description 16
- 235000019154 vitamin C Nutrition 0.000 claims description 16
- 239000011718 vitamin C Substances 0.000 claims description 16
- 230000002797 proteolythic effect Effects 0.000 claims description 12
- 102000004196 processed proteins & peptides Human genes 0.000 claims description 9
- 235000013305 food Nutrition 0.000 claims description 6
- 235000018102 proteins Nutrition 0.000 description 9
- 108090000623 proteins and genes Proteins 0.000 description 9
- 102000004169 proteins and genes Human genes 0.000 description 9
- 238000000354 decomposition reaction Methods 0.000 description 4
- 241001465754 Metazoa Species 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000271566 Aves Species 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 244000307700 Fragaria vesca Species 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- WVVOBOZHTQJXPB-UHFFFAOYSA-N N-anilino-N-nitronitramide Chemical compound [N+](=O)([O-])N(NC1=CC=CC=C1)[N+](=O)[O-] WVVOBOZHTQJXPB-UHFFFAOYSA-N 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- 235000013574 canned fruits Nutrition 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 150000002739 metals Chemical class 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 235000015193 tomato juice Nutrition 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Jellies, Jams, And Syrups (AREA)
- Non-Alcoholic Beverages (AREA)
- Furan Compounds (AREA)
Description
【発明の詳細な説明】
栄養学的に重要な意義をもつビタミンＣは、最
近ジユース、ジヤム、果実缶詰等の飲食物に多用
されている。しかしながら本来このビタミンＣは
分解しやすい性質を有し、飲食物を貯蔵、加工調
理する際に金属、酸素、熱及び紫外線などにより
著しく破壊される。そのため以前よりこのビタミ
ンＣの劣化防止は重大な関心事であり、種々検討
されてはいるが、いまだ実用的価値のあるものは
見い出されていない。DETAILED DESCRIPTION OF THE INVENTION Vitamin C, which has important nutritional significance, has recently been widely used in foods and drinks such as juice, jam, and canned fruits. However, vitamin C is inherently easily decomposed and is severely destroyed by metals, oxygen, heat, ultraviolet rays, etc. when food and drink are stored, processed and cooked. Therefore, preventing the deterioration of vitamin C has been of great concern for some time, and although various studies have been made, nothing of practical value has yet been found.
本発明者らは、この点について種々検討した結
果、ビタミンＣの安定化に蛋白分解物ペプタイド
が著しい効果のあることを見い出した。 As a result of various studies on this point, the present inventors found that protein peptide peptides have a remarkable effect on stabilizing vitamin C.
本発明に用いる蛋白分解ペプチドは、特開昭49
−20102、特開昭51−41468、特開昭52−12937及
び特開昭52−68200などに製造法が開示されてい
る動物性及び植物性の蛋白質、例えば鳥獣類、魚
類及び卵類などの動物由来のもの、またグルテ
ン、大豆などの植物由来のものを酵素処理又は薬
剤処理により分解して得られた蛋白分解物を指
す。 The proteolytic peptide used in the present invention is
-20102, JP-A-51-41468, JP-A-52-12937, JP-A-52-68200, etc., the production methods of which are disclosed, such as those of birds, animals, fish, and eggs. Refers to protein decomposition products obtained by decomposing animal-derived proteins or plant-derived substances such as gluten and soybeans by enzyme treatment or drug treatment.
特に飲食物に添加する場合、食感、味覚、色感
などを重視する意味から、硫黄などの含量が少な
い蛋白質が望ましく、コラーゲンのような蛋白質
の分解物は、飲食物の品質劣化を引起さないこと
から実用的価値は大きい。 In particular, when adding to food and drink, proteins with low content of sulfur etc. are preferable because of the importance of texture, taste, color, etc., and protein decomposition products such as collagen do not cause quality deterioration of food and drink. The practical value is great because there is no such thing.
本発明における好適なビタミンＣ含有飲食物と
してはジユース類のような飲料およびジヤム等を
あげることができる。 Suitable vitamin C-containing foods and drinks in the present invention include drinks such as juices, jams, and the like.
本発明に用いる蛋白分解物ペプタイドは平均分
子量400〜50000までのものであり、その内平均分
子量500〜25000が最も効果が高く添加量は0.03％
（重量：以下特に断りがないかぎり同じ）好まし
くは0.05％以上であり、味覚、食感などの点から
は0.05〜0.3％までが適当である。 The protein peptide used in the present invention has an average molecular weight of 400 to 50,000, of which the average molecular weight of 500 to 25,000 is the most effective, and the amount added is 0.03%.
(Weight: the same below unless otherwise specified) Preferably it is 0.05% or more, and from the point of view of taste, texture, etc., 0.05 to 0.3% is appropriate.
以下本発明を実施例にて説明する。 The present invention will be explained below with reference to Examples.
実施例 １
緩衝溶液（PH2.5）に調整されたビタミンＣ溶
液（２mg％）に対し蛋白分解物ペプタイド（平均
分子量1500）を溶液に対し所定量添加し褐色ビン
中に入れた後25℃恒温器の中に放置し、経日的に
ビタミンＣの残存率を測定した。測定は２・４−
ジニトロフエニルヒドラジン法により行つた。そ
の結果を第１図に示す。図中の１，２、および３
は蛋白分解ペプタイドをそれぞれ0.20％、0.10％
および0.05％添加したものであり、４は蛋白分解
ペプタイド無添加のものである。Example 1 A predetermined amount of protein peptide (average molecular weight 1500) was added to a vitamin C solution (2 mg%) adjusted to a buffer solution (PH2.5), and the mixture was placed in a brown bottle and kept at a constant temperature of 25°C. It was left in a container and the residual rate of vitamin C was measured over time. Measurement is 2.4-
It was carried out by the dinitrophenylhydrazine method. The results are shown in FIG. 1, 2, and 3 in the diagram
are 0.20% and 0.10% proteolytic peptides, respectively.
and 0.05% added, and 4 is the one without the addition of proteolytic peptide.
実施例 ２
市販のオレンジジユース（ビタミンC42.7mg／
100ｇ）に対し所定量の蛋白分解物ペプタイド
（平均分子量2000）を添加しビタミンＣの残存率
を実施例１と同様に経日的に測定した。Example 2 Commercially available orange juice (vitamin C 42.7 mg/
A predetermined amount of protein decomposition product peptide (average molecular weight: 2000) was added to 100 g of the sample, and the residual rate of vitamin C was measured over time in the same manner as in Example 1.
保存は５℃中で行つた。 Storage was performed at 5°C.
その結果を第２図に示した。 The results are shown in Figure 2.
図中１，２，３および４は蛋白分解ペプタイド
をそれぞれ、1.00％、0.30％、0.10％および0.05
％添加したものであり、５は無添加のものであ
る。 In the figure, 1, 2, 3, and 4 represent proteolytic peptides of 1.00%, 0.30%, 0.10%, and 0.05%, respectively.
% is added, and 5 is without addition.
実施例 ３
市販のトマトジユース（ビタミンC29.5mg含
有／100ｇ）に対し所定量の蛋白分解物ペプタイ
ド（平均分子量1000）を添加し、ビタミンＣの残
存率を実施例１と同様に経日的に測定した。なお
保存は５℃中にて実施した。Example 3 A predetermined amount of protein decomposition product peptide (average molecular weight 1000) was added to commercially available tomato juice (containing 29.5 mg of vitamin C/100 g), and the residual rate of vitamin C was measured over time in the same manner as in Example 1. It was measured. Note that storage was carried out at 5°C.
その結果を第３図に示す。 The results are shown in FIG.
図中１，２，３および４はそれぞれ蛋白分解ペ
プタイドを1.0％、0.30％、0.10％および0.05％添
加したものであり、５は無添加のものである。 In the figure, 1, 2, 3, and 4 are samples to which 1.0%, 0.30%, 0.10%, and 0.05% of proteolytic peptides were added, respectively, and 5 is a sample without addition.
実施例 ４
砂糖65％、ビタミンC50mgを含むイチゴジヤム
を作成し、所定量の蛋白分解分ペプタイド（平均
分子量20000）を添加し、経日的にビタミンＣの
残存率を実施例１と同様に測定した。保存は25℃
中にて行なつた。Example 4 Strawberry jam containing 65% sugar and 50 mg of vitamin C was prepared, a predetermined amount of proteolytic peptide (average molecular weight 20,000) was added, and the residual rate of vitamin C was measured over time in the same manner as in Example 1. . Store at 25℃
I did it inside.
その結果を第４図に示す。 The results are shown in FIG.
図中１，２，３および４は蛋白分解ペプタイド
をそれぞれ、1.00％、0.50％、0.10％および0.05
％添加したものであり、５は無添加のものであ
る。 In the figure, 1, 2, 3 and 4 represent proteolytic peptides at 1.00%, 0.50%, 0.10% and 0.05%, respectively.
% is added, and 5 is without addition.
第１図ないし第４図はビタミンＣの残存率を縦
軸に、経過日数を横軸にしてビタミンＣの残存率
の経日的変化を示したものである。
第１図の１，２および３は蛋白分解ペプタイド
をそれぞれ0.20％、0.10％および0.05％含有する
本発明品であり、４は蛋白分解ペプタイドを含有
しない対照品である。第２図および第３図の１，
２，３および４は蛋白分解ペプタイドをそれぞれ
1.0％、0.30％、0.10％および0.05％含有する本発
明品であり、５は対照品である。第４図の１，
２，３および４はそれぞれ蛋白分解ペプタイドを
1.00％、0.5％、0.10％および0.05％含有する本発
明品であり、５は対照品である。
FIGS. 1 to 4 show changes in the vitamin C residual rate over time, with the vertical axis representing the residual rate of vitamin C and the horizontal axis representing the number of days elapsed. In FIG. 1, 1, 2 and 3 are products of the present invention containing 0.20%, 0.10% and 0.05% of proteolytic peptides, respectively, and 4 is a control product containing no proteolytic peptides. 1 in Figures 2 and 3,
2, 3 and 4 are proteolytic peptides, respectively.
These are the products of the present invention containing 1.0%, 0.30%, 0.10% and 0.05%, and 5 is a control product. 1 in Figure 4,
2, 3 and 4 are proteolytic peptides, respectively.
These are the products of the present invention containing 1.00%, 0.5%, 0.10% and 0.05%, and 5 is a control product.
Claims (1)
を含有することを特徴とする劣化防止されたビタ
ミンＣ含有飲食物。1. A deterioration-prevented vitamin C-containing food or drink characterized by containing proteolytic peptides having an average molecular weight of 400 to 50,000.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10410479A JPS5629979A (en) | 1979-08-17 | 1979-08-17 | Food and drink containing vitamin c |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10410479A JPS5629979A (en) | 1979-08-17 | 1979-08-17 | Food and drink containing vitamin c |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5629979A JPS5629979A (en) | 1981-03-25 |
| JPS629296B2 true JPS629296B2 (en) | 1987-02-27 |
Family
ID=14371803
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10410479A Granted JPS5629979A (en) | 1979-08-17 | 1979-08-17 | Food and drink containing vitamin c |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5629979A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01106093A (en) * | 1987-10-20 | 1989-04-24 | Ricoh Co Ltd | Data processor with lcd display device |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4738855A (en) * | 1986-07-09 | 1988-04-19 | Q.P. Corporation | Strengthened gelling material and manufacturing methods thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5126238A (en) * | 1974-08-26 | 1976-03-04 | Syntex Inc | |
| JPS5434063A (en) * | 1977-08-19 | 1979-03-13 | Tokyo Shibaura Electric Co | Housing rack for print wiring board |
| JPS569901A (en) * | 1979-07-03 | 1981-01-31 | Matsushita Electric Works Ltd | Illuminator |
| JPS595257A (en) * | 1982-07-01 | 1984-01-12 | Fuji Xerox Co Ltd | Cleaning device of electrophotographic copying machine |
-
1979
- 1979-08-17 JP JP10410479A patent/JPS5629979A/en active Granted
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5126238A (en) * | 1974-08-26 | 1976-03-04 | Syntex Inc | |
| JPS5434063A (en) * | 1977-08-19 | 1979-03-13 | Tokyo Shibaura Electric Co | Housing rack for print wiring board |
| JPS569901A (en) * | 1979-07-03 | 1981-01-31 | Matsushita Electric Works Ltd | Illuminator |
| JPS595257A (en) * | 1982-07-01 | 1984-01-12 | Fuji Xerox Co Ltd | Cleaning device of electrophotographic copying machine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01106093A (en) * | 1987-10-20 | 1989-04-24 | Ricoh Co Ltd | Data processor with lcd display device |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5629979A (en) | 1981-03-25 |
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