KR101305938B1 - Collagen Peptide-Containing Food and Drink - Google Patents
Collagen Peptide-Containing Food and Drink Download PDFInfo
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- KR101305938B1 KR101305938B1 KR1020050129976A KR20050129976A KR101305938B1 KR 101305938 B1 KR101305938 B1 KR 101305938B1 KR 1020050129976 A KR1020050129976 A KR 1020050129976A KR 20050129976 A KR20050129976 A KR 20050129976A KR 101305938 B1 KR101305938 B1 KR 101305938B1
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- KR
- South Korea
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- weight
- parts
- collagen
- collagen peptide
- scalose
- Prior art date
Links
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Images
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
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- 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
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- 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
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- A23L33/18—Peptides; Protein hydrolysates
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- 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
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23V2250/00—Food ingredients
- A23V2250/24—Non-sugar sweeteners
- A23V2250/264—Sucralose, halogenated sugar
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- 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
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Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
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- Engineering & Computer Science (AREA)
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- Mycology (AREA)
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Abstract
콜라겐 특유의 정미(taste)를 현저하게 개선한 콜라겐 함유 음식품을 제공한다. 스크랄로스(sucralose) 및 스테비아(stevia) 추출물을 함유시킴으로써 정미(taste)를 개선하였다.The collagen containing food-drinks which markedly improved the taste unique to collagen are provided. Taste was improved by containing scalose and stevia extracts.
콜라겐 함유 음식품 Collagen-containing food and drink
Description
도 1은 콜라겐 및 각 감미료의 정미발현의 모습을 경시적으로 나타낸 그래프이다.1 is a graph showing the appearance of collagen and the taste expression of each sweetener over time.
본 발명은 정미(taste)가 개선된 콜라겐 함유 음식품에 관한 것으로, 특히 스크랄로스 및 스테비아 추출물을 함유시킴으로써 정미를 개선한 콜라겐 함유 음식품에 관한 것이다. The present invention relates to a collagen-containing food and drink with improved taste, and more particularly, to a collagen-containing food and drink with improved taste by containing scalose and stevia extract.
콜라겐은 인간이나 동물의 결합조직에 존재하는 섬유형상의 단백질이다. 결합조직이 모이는 피부, 뼈, 힘줄, 혈관벽 등에 많이 존재하며, 세포에 있어서는 골격으로서 작용하고 있다. 콜라겐의 노화나 콜라겐 합성의 저하에 의해, 피부나 모발의 노화, 뼈나 관절의 질병이 생긴다고 생각되고 있다. Collagen is a fibrous protein present in connective tissues of humans and animals. The connective tissue is present in many skin, bones, tendons, blood vessel walls, etc., and acts as a skeleton in cells. It is thought that aging of collagen and degradation of collagen synthesis cause skin and hair aging and disease of bone and joint.
따라서, 콜라겐을 함유하는 것을 특징으로 하는, 각종 효능을 목적으로 하는 건강식품이 많이 시판되고 있다. 그러나, 콜라겐은 특유의 동물 냄새와 같은 정미 를 가지며, 또한, 식품에 종종 함유되는 산성 다당류나 타닌(tannin)류와의 반응, 침전, 백탁(白濁)을 일으키기 쉽기 때문에, 각종 효능의 발휘가 기대되는 정도로 다량으로 배합하는 것은 곤란하였다. Therefore, many health foods aimed at various effects, which are characterized by containing collagen, are commercially available. However, collagen has the same taste as the peculiar animal smell, and it is easy to cause reaction, precipitation, and cloudiness with acidic polysaccharides and tannins that are often contained in foods, and therefore, various effects are expected. It was difficult to mix | blend in large quantities to such an extent.
이와 같은 산성 다당류나 타닌류와의 반응을 저감하기 위하여, 콜라겐으로서, 콜라겐을 가수분해한 콜라겐 펩티드를 첨가하는 음식품이 알려져 있다(가령, 특허문헌 1 참조). 그러나, 이와 같은 음식품에는 정미에 대해서 아직 개선의 여지가 있으며, 콜라겐의 정미를 개선한 콜라겐 함유 음식품이 요망되고 있다. In order to reduce reaction with such acidic polysaccharides and tannins, the food-drinks which add the collagen hydrolyzed collagen as collagen are known (for example, refer patent document 1). However, there is still room for improvement in the taste of such foods and beverages, and collagen-containing foods and beverages that have improved the taste of collagen are desired.
[특허문헌 1] 특개2002-51734호 공보[Patent Document 1] Japanese Patent Application Laid-Open No. 2002-51734
본 발명이 해결하고자 하는 과제는 정미가 개선된 콜라겐 함유 음식품을 제공하는 것이다.The problem to be solved by the present invention is to provide a collagen-containing food and drink with improved taste.
본 발명자들은 콜라겐 함유 음식품의 정미 개선방법을 예의 검토하여, 스크랄로스 및 스테비아 추출물을 배합함으로써, 콜라겐의 정미가 개선되고, 또한, 스크랄로스 및 스테비아 추출물에 추가하여 아세설팜 칼륨(acesulfame K)을 추가로 배합함으로써, 콜라겐의 정미가 현저하게 개선되는 것을 발견해 내고, 본 발명을 완성하였다.The present inventors earnestly examine the method for improving the taste of collagen-containing food and drink, and by blending the scalose and stevia extract, the taste of the collagen is improved, and in addition to the scalose and stevia extract, acesulfame potassium (acesulfame By further blending K), it was found that the taste of collagen was remarkably improved, and thus the present invention was completed.
이하에, 본 발명에 관해서 상세하게 설명한다. EMBODIMENT OF THE INVENTION Below, this invention is demonstrated in detail.
본 발명에 있어서 사용되는 콜라겐은 시판되는 것이어도 무방하고, 또는 동물의 뼈, 피부 등을 가열하여 추출한 것을 사용할 수도 있다. The collagen used in the present invention may be commercially available, or may be one obtained by heating and extracting an animal's bone, skin, or the like.
또한, 콜라겐을 효소처리에 의해 분해, 저분화한 것, 가령 콜라겐 펩티드를 사용할 수도 있다. 저분자화된 콜라겐 펩티드는 저분자화되어 있지 않은 콜라겐에 비해서, 음식품에 종종 사용되는 산성 다당류나 타닌류와의 반응, 침전, 백탁을 일으키기 어려우므로, 보다 바람직하다. 콜라겐 펩티드는 젤라틴을 효소나 산으로 가수분해하여 얻어지는 것으로, 분자량 700∼20,000 정도의 것이 시판되고 있으며, 본 발명에서는 어느 분자량의 것이라도 사용할 수 있다. In addition, a collagen peptide obtained by digesting and lowering collagen by enzymatic treatment may also be used. The low molecular weight collagen peptide is more preferable than the low molecular weight collagen, because it is difficult to cause reaction, precipitation and clouding with acidic polysaccharides and tannins often used in food and drink. Collagen peptides are obtained by hydrolyzing gelatin with enzymes or acids, and those having a molecular weight of about 700 to 20,000 are commercially available, and any molecular weight can be used in the present invention.
본 발명에 있어서의 음식품이란 우유, 유(乳)음료, 유산균 음료, 과즙을 넣은 청량음료, 탄산음료, 야채즙 음료, 차음료, 이온음료, 스포츠 음료, 기능성 음료, 비타민 보급음료, 영양보급 밸런스 음료, 젤리 음료, 과실주, 스프류 등의 액체형상의 음료 이외에, 커스터드 푸딩, 밀크 푸딩 및 과즙을 넣은 푸딩 등의 푸딩류, 젤리류, 드레싱류, 크림류 등의 겔형상 식품, 나아가, 추잉껌이나 풍선껌 등의 껌류(스틱껌, 사탕모양 볼껌), 천연 초콜릿, 마블 초콜릿 등의 코팅 초콜릿 이외에, 딸기 초콜릿, 블루베리 초콜릿 및 멜론 초콜릿 등의 풍미를 부가한 초콜릿류, 소프트 캔디(캐러멜, 누가, 구미(gummy)캔디, 마시멜로 등을 포함), 태피(taffy) 등의 캐러멜류, 하드 비스킷, 소프트 비스킷, 소프트 쿠키, 크래커, 반생(半生) 비스킷 등의 비스킷류와 케이크류 등의 과자류와 빵류, 면류, 수산연제품 등을 포함하는 고체형상 식품을 포함하고 있다. 또한, 액체를 얼린 냉동물이라도 되고, 가령 아이스크림, 아이스 밀크, 락토 아이스, 셔벳, 빙과 등의 냉과류나 후르츠 등의 냉 동식품을 들 수 있다. 또한, 물 등의 액체를 첨가함으로써 용이하게 음료가 되는 분말음료, 페이스트, 정제 등의 재형성용 식품이라도 무방하다.The food and beverage in the present invention includes milk, milk drinks, lactic acid bacteria drinks, soft drinks with fruit juice, carbonated drinks, vegetable juice drinks, tea drinks, ion drinks, sports drinks, functional drinks, vitamin supplement drinks, nutritional supplementation In addition to liquid beverages such as balanced drinks, jelly drinks, fruit wines, and soups, puddings such as custard puddings, milk puddings, and juiced puddings, jelly foods, dressings, creams, and other gel-shaped foods, and chewing gum and Gum (stick gum, candy ball gum) such as bubble gum, coated chocolate such as natural chocolate and marble chocolate, chocolates with added flavors such as strawberry chocolate, blueberry chocolate and melon chocolate, soft candy (caramel, nougat, Caramels such as gummi candy, marshmallow, etc., taffy, biscuits and cakes such as hard biscuits, soft biscuits, soft cookies, crackers and half-baked biscuits It includes a solid-like food containing acids and breads, noodles, soft products, such as fish. Furthermore, the frozen product may be a frozen product, for example, ice cream, ice milk, lacto ice, sherbet, frozen fruit such as ice cream or frozen food such as fruit. In addition, foods for reforming, such as powdered drinks, pastes, and tablets, which are easily beverages by adding liquids such as water, may be used.
음식품에 대한 콜라겐의 배합량은 특별히 한정되지 않으나, 2∼40중량%가, 피부나 모발의 노화, 뼈나 관절의 질병에 대한 효능을 기대하는 면에서 바람직하다. 30중량%보다 높은 배합량이면, 액체형상의 음료인 경우, 점도가 높아지는 등의 문제가 생길 때가 있지만, 이 경우라도 40중량%까지라면, 통상, 문제는 생기지 않는다. Although the compounding quantity of collagen with food-drinks is not specifically limited, 2-40 weight% is preferable at the point which anticipates the effect on skin and hair aging, a disease of a bone or a joint. If the blending amount is higher than 30% by weight, a problem such as high viscosity may occur in the case of a liquid beverage, but even if it is up to 40% by weight, no problem usually occurs.
본 발명에서 사용하는 스테비아 추출물은, 남미가 원산지인 국화과 식물 스테비아, 레바우디아나, 베르토니(bertoni)의 잎부분의 추출물로, 그 주성분 스테비오사이드 및 레바우디오사이드는 디테르펜 구조를 가지며, 또한, 고(高)감미료로서 알려져 있다. 이 중, 스테비오사이드는 자당(蔗糖)의 약 300배의 감미를 보이는 천연감미료이다. 또한, 레바우디오사이드는 자당에 근사한 양질의 식감을 보이는 천연감미료이다.Stevia extract used in the present invention is an extract of the leaf part of the asteraceae plant Stevia, Rebaudiana, and bertoni, which are native to South America, and the main components Stevioside and Rebaudioside have a diterpene structure. It is known as a high sweetener. Of these, stevioside is a natural sweetener that exhibits about 300 times the sweetness of sucrose. Rebaudioside is also a natural sweetener with a high quality texture that is close to sucrose.
본 발명에서 사용하는 스크랄로스는 자당을 염소화하여 얻어지는 백색 분말이며, 물에 쉽게 용해되고, 자당의 약 600배의 감미를 보이는 합성 감미료이다. Scralose used in the present invention is a white powder obtained by chlorination of sucrose and is a synthetic sweetener that is easily dissolved in water and exhibits about 600 times the sweetness of sucrose.
본 발명에서 사용하는 아세설팜 칼륨은 백색의 결정성 분말이며, 물에 쉽게 용해되고, 자당의 약 200배의 감미를 보이는 합성 감미료이다. Acesulfame potassium used in the present invention is a white crystalline powder, is a synthetic sweetener that is easily dissolved in water and exhibits about 200 times the sweetness of sucrose.
본 발명에 있어서, 콜라겐 함유 음식품에 대한 스크랄로스의 배합량은, 바람직하게는 0.0001∼0.06중량%, 보다 바람직하게는 0.002∼0.01중량%이며, 스테비아 추출물의 배합량은, 바람직하게는 0.0002∼0.07중량%, 보다 바람직하게는 0.004∼ 0.02중량%이다. 이 배합에 의해, 콜라겐 함유 음식품 중의 콜라겐 특유의 정미는 감소한다. 스크랄로스의 배합량을 0.0001중량%보다 낮게 하면 감미가 약하고, 정미 개선효과가 낮으며, 또한, 0.06중량%보다 높으면 감미가 너무 강해, 식감면에서 그다지 바람직하지 않다. 스테비아 추출물의 배합량을 0.0002중량%보다 낮게 하면 감미가 약하고, 정미 개선효과가 낮으며, 또한, 0.07중량%보다 높으면 감미가 너무 강해, 식감면에서 그다지 바람직하지 않다, 또한, 콜라겐 함유 음식품이 특히 음료 등이고, 콜라겐 특유의 정미를 특히 신경 쓰는 경우는, 이것에 추가로 아세설팜 칼륨을 바람직하게는 0.0002∼0.08중량%, 보다 바람직하게는 0.005∼0.02중량% 배합함으로써, 콜라겐 특유의 정미를 현저하게 감소시킬 수 있다. 아세설팜 칼륨의 배합량을 0.0002중량%보다 낮게 하면 감미가 약하고, 정미 개선효과가 낮으며, 또, 0.08중량%보다 높으면 감미가 너무 강해, 식감면에서 그다지 바람직하지 않다.In the present invention, the blending amount of scalose to the collagen-containing food and drink is preferably 0.0001 to 0.06% by weight, more preferably 0.002 to 0.01% by weight, and the blending amount of the stevia extract is preferably 0.0002 to 0.07. It is weight%, More preferably, it is 0.004-0.02 weight%. By this combination, the taste unique to collagen in the collagen-containing food and drink decreases. When the blending amount of scalose is lower than 0.0001% by weight, the sweetness is weak, the taste improvement effect 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. When the amount of the stevia extract is lower than 0.0002% by weight, the sweetness is low, the taste improvement effect is low, and when the amount of the stevia extract is higher than 0.07% by weight, the sweetness is too strong, which is not preferable in terms of texture. In the case of beverages and the like, in particular, the collagen-specific taste is particularly concerned, in addition to this, acesulfame potassium is preferably 0.0002 to 0.08% by weight, more preferably 0.005 to 0.02% by weight, so that the unique taste of collagen is remarkable. Can be reduced. When the amount of acesulfame potassium is lower than 0.0002% by weight, the sweetness is weak, the taste improvement effect 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.
스테비아 추출물은, 스테비아 추출물에 함유되는 스테비오사이드와 레바우디오사이드의 비가 1 : 0.5∼2이면, 콜라겐 정미의 저감효과가 보다 증강되어 바람직하다. If the ratio of stevioside and rebaudioside contained in the stevia extract is 1: 0.5-2, the stevia extract will enhance the reduction effect of the collagen taste more preferable.
또한, 상기 콜라겐 함유 음식품에 추가로 향료를 0.01∼1.0중량% 함유시키면, 그 콜라겐 정미 저감효과는 증강된다. 또한, 향료로서는 복숭아 향료가 특히 바람직하다. In addition, when the fragrance is further contained in the collagen-containing food and drink 0.01 to 1.0% by weight, the effect of reducing the collagen taste is enhanced. Moreover, a peach fragrance is especially preferable as a fragrance.
또한, 상기 콜라겐 함유 음식품에 추가로 비타민C를 0.1중량% 이상, 바람직하게는 0.4중량% 이상 함유시키면, 콜라겐을 포함하는 배합성분의 산화가 억제되고, 그 정미 개선효과가 증강되어 지속된다. 그러나, 비타민C의 배합량이 10중량% 를 넘으면, 산미(酸味)가 강하게 되고, 20중량% 이상에서는 음식품으로서의 적합성이 저하된다. 따라서, 비타민C를 0.1∼20중량%, 바람직하게는 0.4∼10중량% 함유시켜도 된다.In addition, when the collagen-containing food and drink further contains 0.1% by weight or more, preferably 0.4% by weight or more of vitamin C, oxidation of the compounding ingredient containing collagen is suppressed, and the netting effect is enhanced and continued. However, when the compounding quantity of vitamin C exceeds 10 weight%, acidity becomes strong, and when it is 20 weight% or more, suitability as food-drinks falls. Therefore, you may contain 0.1-20 weight% of vitamin C, Preferably you may contain 0.4-10 weight%.
또한, 물 등의 액체를 첨가함으로써 용이하게 음료가 되는 분말음료, 페이스트, 정제 등의 재형성용 식품에 대해서는, 1∼1000배량, 바람직하게는 10∼100배량의 액체, 바람직하게는 물을 첨가함으로써, 본 발명의 스크랄로스, 스테비아 추출물, 상황에 따라 아세설팜 칼륨, 향료, 비타민C의 배합량이 되도록 하는 것이 바람직하다. 즉, 재형성용 식품에 대한 스크랄로스의 배합량은, 바람직하게는 0.0002∼60중량%, 보다 바람직하게는, 0.001∼2중량%이고, 스테비아 추출물의 배합량은, 바람직하게는 0.0004∼70중량%, 보다 바람직하게는 0.004∼1.2중량%이다. 아세설팜 칼륨을 배합하는 경우는, 바람직하게는 0.0004∼80중량%, 보다 바람직하게는 0.005∼2중량%이다. 향료를 배합하는 경우는, 바람직하게는 0.02중량% 이상이다. 비타민C를 배합하는 경우는, 0.2중량% 이상, 바람직하게는 0.8중량% 이상이다.In addition, for foods for reformation such as powdered drinks, pastes, and tablets, which are easily beverages by adding liquids such as water, 1 to 1000 times, preferably 10 to 100 times, liquid, preferably water is added. , Scralose, stevia extract of the present invention, it is preferable to make the compounding amount of acesulfame potassium, fragrance, vitamin C according to the situation. That is, the blending amount of scalose to the food for reforming is preferably 0.0002 to 60% by weight, more preferably 0.001 to 2% by weight, and the blending amount of stevia extract is preferably 0.0004 to 70% by weight, More preferably, it is 0.004-1.2 weight%. When mix | blending acesulfame potassium, Preferably it is 0.0004 to 80 weight%, More preferably, it is 0.005 to 2 weight%. When mix | blending a fragrance, Preferably it is 0.02 weight% or more. When mix | blending vitamin C, it is 0.2 weight% or more, Preferably it is 0.8 weight% or more.
본 발명의 성분의 조합에 의해 콜라겐의 정미 개선효과가 얻어지는 이유를 명확히 설명하는 것은, 입속에서 식품군을 씹을 때에 있어서의 거동, 즉 그 분해와 타액에 대한 용해 등이 복잡하기 때문에 곤란하다. 그러나, 본 발명의 성분의 조합이라면, 개개 성분의 용출시기, 정미 발현시기가 콜라겐의 용출시기, 정미 발현시기와 서로 겹쳐지기 때문에 콜라겐의 정미를 커버하는 것이 가능해지기 때문이라고 생각된다.It is difficult to clearly explain why the combination of the components of the present invention obtains the net taste improvement effect of collagen because the behavior in chewing the food group in the mouth, that is, its decomposition and dissolution in saliva is complicated. However, the combination of the components of the present invention is considered to be because the elution time and the net expression time of the individual components overlap with the elution time and the net expression time of the collagen, so that the net taste of the collagen can be covered.
이하에 시험예를 들어서, 본 발명을 더욱 상세하게 설명하지만, 이들에 의해 서 본 발명의 범위가 제한되는 것은 아니다. Although a test example is given to the following and this invention is demonstrated in detail, this does not limit the scope of the present invention.
[시험예 1][Test Example 1]
본 시험은, 아세설팜 칼륨, 스크랄로스, 및 스테비아 추출물을 함유한 콜라겐 음식품에 있어서, 스테비아 추출물 중의 스테비오사이드와 레바우디오사이드의 비가, 콜라겐 정미의 저감에 미치는 영향을 조사하기 위해서 행하였다.This test was conducted to investigate the effect of the ratio of stevioside and rebaudioside in stevia extract on the reduction of collagen taste in collagen food and drink containing acesulfame potassium, scalose, and stevia extract. It was.
(1) 시료의 조제(1) Preparation of Sample
[시료 1][Sample 1]
스테비아 추출물 중, 스테비오사이드와 레바우디오사이드를 1:1중량부의 비율로 혼합하고, 그 감미(甘味)가 1중량부당 설탕의 200배가 되도록 조정한 스테비아 혼합물A를 만들었다. In the stevia extract, stevioside and rebaudioside were mixed in a ratio of 1: 1 parts by weight, and a stevia mixture A was prepared in which the sweetness was adjusted to 200 times the sugar per 1 part by weight.
정제수에 콜라겐 펩티드를 5g, 스크랄로스 0.005g, 스테비아 혼합물A 0.01g, 아세설팜 칼륨 0.01g을 혼합 용해한 후, 산미료(酸味料)를 사용하여 pH3.8로 조정한 다음, 정제수를 더 첨가하여 100㎖로 하였다. 이 수용액을 85℃로 살균한 후 용기에 충전 냉각하여 시험 음료로 하였다. 5 g of collagen peptide, 0.005 g of scalose, 0.01 g of stevia mixture A, and 0.01 g of acesulfame potassium were dissolved in purified water, and then adjusted to pH3.8 using an acidulant, followed by further addition of purified water. To 100 ml. After sterilizing this aqueous solution at 85 degreeC, it filled and cooled in the container and used as a test drink.
[시료 2][Sample 2]
스테비아 추출물 중, 스테비오사이드와 레바우디오사이드를 1:0.3중량부의 비율로 혼합하고, 그 감미가 1중량부당 설탕의 200배가 되도록 조정한 스테비아 혼합물B를 만들었다. 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 1 part by weight.
정제수에 콜라겐 펩티드를 5g, 스크랄로스 0.005g, 스테비아 혼합물B 0.01g, 아세설팜 칼륨 0.01g을 혼합 용해한 후, 산미료를 사용하여 pH3.8로 조정한 다음, 정제수를 더 첨가하여 100㎖로 하였다. 이 수용액을 85℃로 살균한 후 용기에 충전 냉각하여 시험 음료로 하였다. 5 g of collagen peptide, 0.005 g of scalose, 0.01 g of stevia mixture B, and 0.01 g of acesulfam potassium were mixed and dissolved in purified water, and then adjusted to pH3.8 using an acidulant. It was. After sterilizing this aqueous solution at 85 degreeC, it filled and cooled in the container and used as a test drink.
[시료 3][Sample 3]
스테비아 추출물 중, 스테비오사이드와 레바우디오사이드를 1:2.5중량부의 비율로 혼합하고, 그 감미가 1중량부당 설탕의 200배가 되도록 조정한 스테비아 혼합물C를 만들었다. 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 1 part by weight.
정제수에 콜라겐 펩티드를 5g, 스크랄로스 0.005g, 스테비아 혼합물C 0.01g, 아세설팜 칼륨 0.01g을 혼합 용해한 후, 산미료를 사용하여 pH3.8로 조정한 다음, 정제수를 더 첨가하여 100㎖로 하였다. 이 수용액을 85℃로 살균한 후 용기에 충전 냉각하여 시험 음료로 하였다. 5 g of collagen peptide, 0.005 g of scalose, 0.01 g of stevia mixture C, and 0.01 g of acesulfame potassium were dissolved in purified water, and then adjusted to pH3.8 using an acidulant. It was. After sterilizing this aqueous solution at 85 degreeC, it filled and cooled in the container and used as a test drink.
(2) 시험방법(2) Test method
훈련된 전문 패널에 의해, 시료의 복용성 시험을 행하였다. 각 샘플은 5℃로 공급하였다. 복용성 시험은, 샘플 10㎖를 나누어 섭취하고, 복용 후 정미에 대해서 평가를 하였으며, 하나의 샘플액을 평가한 후, 따뜻한 물로 입을 헹구고, 30분 이상 경과하고 나서 다음 샘플액을 복용하는 방법으로 행하였다. 복용성 평가는 하기의 기준에 따르는 것으로 하여, 콜라겐의 정미 저감효과가 높은 것으로부터, ◎(매우 좋음), ○(좋음), △(그다지 좋지 않음), ×(나쁨)이란 4단계로 평가하고, 배합성분과 함께 표 1에 나타내었다. Dose testing of the samples was done by a trained expert panel. Each sample was fed at 5 ° C. The dose test was performed by dividing 10 ml of the sample, evaluating the taste after taking the sample, evaluating one sample, rinsing the mouth with warm water, and then taking the next sample after 30 minutes. It was done. Dose evaluation is based on the following criteria, and since the netting effect of collagen is high, ◎ (very good), ○ (good), △ (not very good), × (bad) are evaluated in four stages. It is shown in Table 1 with the compounding component.
(3) 시험결과(3) Test result
표 1에 나타낸 바와 같이, 시료 1 내지 3의 모두에서, 콜라겐의 정미 저감효과가 확인되고, 특히, 시료 1의 효과가 높게 확인되었다. As shown in Table 1, in all of Samples 1-3, the netting effect of collagen was confirmed, and the effect of Sample 1 was especially high.
이 차이는, 도 1에 도시한 콜라겐 및 각 감미료의 정미발현의 시간 경과에 의해 설명된다. 시료 1에서는 감미료의 발현시간과 감미료 간의 중복 정도가 골고루 발현되어 있음으로써, 콜라겐의 맛을 충분히 마스킹하도록 감미가 발현되어 있다. This difference is explained by the time course of the net expression of the collagen and each sweetener shown in FIG. In Sample 1, the overlapping time between the expression time of the sweetener and the sweetener was evenly expressed, so that the sweetness was expressed to sufficiently mask the taste of collagen.
한편, 시료 2에서는 스테비아 혼합물의 감미 발현시간이 빠르고, 스크랄로스와 겹치는 부분에서의 감미가 너무 강하게 느껴지는 데다가, 감미가 빨리 없어지기 때문에 콜라겐의 뒷맛의 마스킹 효과가 조금 약했다. On the other hand, in
또한, 시료 3에서는 스테비아 혼합물C의 발현시간이 너무 느리고, 중간 부근에서 콜라겐의 악취가 조금 느껴지는 데다가, 감미료 특유의 지속적인 단맛이 입속에 남아있었다. In addition, in
[표 1][Table 1]
시험결과 1Test Result 1
(스테비오사이드:레바우디오사이드)Stevia extract
(Stevioside: Rebaudioside)
(1:0.3)0.01
(1: 0.3)
(1:1)0.01
(1: 1)
(1:2.5)0.01
(1: 2.5)
관능평가: 콜라겐 정미의 저감효과에 대해서 평가하였다. Sensory Evaluation: The effect of reducing collagen taste was evaluated.
◎…매우 좋음 ○…좋음 △…그다지 좋지 않음 ×…나쁨◎ ... Very good ○… Good △… Not so good × Poor
[시험예 2][Test Example 2]
본 시험은 콜라겐 음식품에 있어서 아세설팜 칼륨, 스크랄로스, 스테비아 추출물, 복숭아 향료가 콜라겐 정미의 저감에 미치는 영향을 조사하기 위해서 행하였다. This test was conducted to investigate the effects of acesulfame potassium, scalose, stevia extract and peach flavoring on the reduction of collagen taste in collagen food and drink.
(1) 시료의 조제(1) Preparation of Sample
[시료 4][Sample 4]
정제수에 콜라겐 펩티드를 5g, 스크랄로스 0.005g, 스테비아 혼합물A 0.01g, 아세설팜 칼륨 0.01g, 복숭아 향료 0.5g을 혼합 용해한 후, 산미료를 사용하여 pH3.8로 조정한 다음, 정제수를 더 첨가하여 100㎖로 하였다. 이 수용액을 85℃로 살균한 후 용기에 충전 냉각하여 시험 음료로 하였다. 5 g of collagen peptide, 0.005 g of scalose, 0.01 g of stevia mixture A, 0.01 g of acesulfame potassium, and 0.5 g of peach fragrance were dissolved in purified water, and then adjusted to pH3.8 using an acidulant. It added and it made 100 ml. After sterilizing this aqueous solution at 85 degreeC, it filled and cooled in the container and used as a test drink.
[시료 5][Sample 5]
정제수에 콜라겐 펩티드를 5g, 스크랄로스 0.005g, 스테비아 혼합물A 0.01g, 복숭아 향료 0.5g을 혼합 용해한 후, 산미료를 사용하여 pH3.8로 조정한 다음, 정제수를 더 첨가하여 100㎖로 하였다. 이 수용액을 85℃로 살균한 후 용기에 충전 냉각하여 시험 음료로 하였다. 5 g of collagen peptide, 0.005 g of scalose, 0.01 g of stevia mixture A, and 0.5 g of peach flavor were mixed and dissolved in purified water, and then adjusted to pH3.8 using an acidulant, and then purified water was further added to make 100 ml. After sterilizing this aqueous solution at 85 degreeC, it filled and cooled in the container and used as a test drink.
[시료 6][Sample 6]
정제수에 콜라겐 펩티드를 5g, 스크랄로스 0.005g, 스테비아 혼합물A 0.01g을 혼합 용해한 후, 산미료를 사용하여 pH3.8로 조정한 다음, 정제수를 더 첨가하여 100㎖로 하였다. 이 수용액을 85℃로 살균한 후 용기에 충전 냉각하여 시험 음료로 하였다. After mixing and dissolving 5 g of collagen peptide, 0.005 g of scalose, and 0.01 g of stevia mixture A in purified water, the mixture was adjusted to pH 3.8 using an acidulant, and then purified water was further added to make 100 ml. After sterilizing this aqueous solution at 85 degreeC, it filled and cooled in the container and used as a test drink.
[시료 7][Sample 7]
정제수에 콜라겐 펩티드를 5g, 스크랄로스 0.005g, 스테비아 혼합물A 0.01g, 아세설팜 칼륨 0.01g, 복숭아 향료 0.5g, 겔화용 안정제 0.5g을 혼합 용해한 후, 산미료를 사용하여 pH3.8로 조정한 다음, 정제수를 더 첨가하여 100㎖로 하였다. 이 수용액을 85℃로 살균한 후 용기에 충전 냉각하여 시험 젤리로 하였다. 5 g of collagen peptide, 0.005 g of scalose, 0.01 g of stevia mixture A, 0.01 g of acesulfame potassium, 0.5 g of peach flavor, and 0.5 g of gelling stabilizer were mixed and dissolved in purified water, and adjusted to pH3.8 using an acidulant. Then, purified water was further added to make 100 ml. After sterilizing this aqueous solution at 85 degreeC, it filled and cooled to the container and it was set as the test jelly.
[비교시료 1][Comparative Sample 1]
정제수에 콜라겐 펩티드를 5g, 스테비아 혼합물A 0.01g, 아세설팜 칼륨 0.01g, 복숭아 향료 0.5g을 혼합 용해한 후, 산미료를 사용하여 pH3.8로 조정한 다음, 정제수를 더 첨가하여 100㎖로 하였다. 이 수용액을 85℃로 살균한 후 용기에 충전 냉각하여 시험 음료로 하였다. 5 g of collagen peptide, 0.01 g of stevia mixture A, 0.01 g of acesulfame potassium, and 0.5 g of peach flavor were mixed and dissolved in purified water, and then adjusted to pH3.8 using an acidulant, and then purified water was further added to make 100 ml. . After sterilizing this aqueous solution at 85 degreeC, it filled and cooled in the container and used as a test drink.
[비교시료 2][Comparative Sample 2]
정제수에 콜라겐 펩티드를 5g, 스크랄로스 0.005g, 아세설팜 칼륨 0.01g, 복숭아 향료 0.5g을 혼합 용해한 후, 산미료를 사용하여 pH3.8로 조정한 다음, 정제수를 더 첨가하여 100㎖로 하였다. 이 수용액을 85℃로 살균한 후 용기에 충전 냉각하여 시험 음료로 하였다. 5 g of collagen peptide, 0.005 g of scalose, 0.01 g of acesulfame potassium and 0.5 g of peach flavor were mixed and dissolved in purified water, adjusted to pH3.8 using an acidulant, and then purified water was further added to make 100 ml. . After sterilizing this aqueous solution at 85 degreeC, it filled and cooled in the container and used as a test drink.
[비교시료 3][Comparative Sample 3]
정제수에 콜라겐 펩티드를 5g 혼합 용해한 후, 산미료를 사용하여 pH3.8로 조정한 다음, 정제수를 더 첨가하여 100㎖로 하였다. 이 수용액을 85℃로 살균한 후 용기에 충전 냉각하여 시험 음료로 하였다. After 5 g of the collagen peptide was dissolved in purified water, the mixture was adjusted to pH 3.8 using an acidulant, and then purified water was further added to make 100 ml. After sterilizing this aqueous solution at 85 degreeC, it filled and cooled in the container and used as a test drink.
(2) 시험방법(2) Test method
훈련된 전문 패널에 의해, 시료의 복용성 시험을 행하였다. 상기의 시료 4∼7 및 비교시료 1∼3 이외에, 시험예 1에서 조제한 시료 1을 검토 대상으로 하였다. 각 시료는 5℃로 공급하였다. 복용성 시험은, 시료 10㎖를 나누어 섭취하고, 복용 후 정미에 대해서 평가를 하였으며, 하나의 시료액을 평가한 후, 따뜻한 물로 입을 헹구고, 30분 이상 경과하고 나서 다음 샘플액을 복용하는 방법으로 행하였다. 복용성 평가는 하기의 기준에 따르는 것으로 하여, 콜라겐의 정미 저감효과가 높은 것으로부터, ◎(매우 좋음), ○(좋음), △(그다지 좋지 않음), ×(나쁨)이란 4단계로 평가하고, 배합성분과 함께 표 2에 나타내었다. Dose testing of the samples was done by a trained expert panel. In addition to the above Samples 4 to 7 and Comparative Samples 1 to 3, Sample 1 prepared in Test Example 1 was subjected to examination. Each sample was fed at 5 ° C. The dose test was performed by dividing 10 ml of the sample, evaluating the net weight after taking the sample, evaluating one sample, rinsing the mouth with warm water, and then taking the next sample after 30 minutes. It was done. Dose evaluation is based on the following criteria, and since the netting effect of collagen is high, ◎ (very good), ○ (good), △ (not very good), × (bad) are evaluated in four stages. It is shown in Table 2 with a compounding component.
(3) 시험결과(3) Test result
표 2에 나타낸 바와 같이, 시료 6과 같이 콜라겐 펩티드에 스크랄로스와 스테비아 혼합물A를 조합시킴으로써, 콜라겐 특유의 맛, 악취를 저감하는 것이 가능하게 되었다. 또한, 시료 1, 4 및 5와 같이 아세설팜 칼륨, 복숭아 향료를 병용함으로써, 저감효과가 향상되는 것이 확인되었다. 또, 겔화용 안정제를 사용한 시료 7에서도 마찬가지의 효과가 확인되었다. As shown in Table 2, by combining the scalose and stevia mixture A with the collagen peptide as in
한편, 비교시료1∼3에서는 저감효과가 충분하지는 않았다. On the other hand, in Comparative Samples 1 to 3, the reduction effect was not sufficient.
[표 2][Table 2]
시험결과 2
(스테비오사이드:레바우디오사이드)Stevia extract
(Stevioside: Rebaudioside)
1:1
0.01
1: 1
1:1
0.01
1: 1
1:1
0.01
1: 1
1:1
0.01
1: 1
1:1
0.01
1: 1
1:1
0.01
1: 1
관능평가:콜라겐 정미의 저감효과에 대해서 평가하였다.Sensory Evaluation: The effect of reducing collagen taste was evaluated.
◎…매우 좋음 ○…좋음 △…그다지 좋지 않음 ×…나쁨◎ ... Very good ○… Good △… Not so good × Poor
[시험예 3][Test Example 3]
본 시험은 콜라겐 함유 음식품의 정미 개선효과에 있어서 비타민C가 그 효과의 지속성에 미치는 영향에 대해서 조사하기 위해서 행하였다. This test was conducted to investigate the effect of vitamin C on the sustainability of collagen-containing food and drink.
(1) 시료의 조제(1) Preparation of Sample
[시료 8][Sample 8]
정제수에 콜라겐 펩티드를 5g, 스크랄로스 0.005g, 스테비아 혼합물A 0.01g, 아세설팜 칼륨 0.01g, 복숭아 향료 0.5g, 비타민C 0.05g을 혼합 용해한 후, 산미료를 사용하여 pH3.8로 조정한 다음, 정제수를 더 첨가하여 100㎖로 하였다. 이 수용액을 85℃로 살균한 후 용기에 충전 냉각하여 시험 음료로 하였다. 5 g of collagen peptide, 0.005 g of scalose, 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 dissolved in purified water, and then adjusted to pH3.8 using an acidulant. Next, purified water was further added to make 100 ml. After sterilizing this aqueous solution at 85 degreeC, it filled and cooled in the container and used as a test drink.
[시료 9][Sample 9]
정제수에 콜라겐 펩티드를 5g, 스크랄로스 0.005g, 스테비아 혼합물A 0.01g, 아세설팜 칼륨 0.01g, 복숭아 향료 0.5g, 비타민C 0.4g을 혼합 용해한 후, 산미료 를 사용하여 pH3.8로 조정한 다음, 정제수를 더 첨가하여 100㎖로 하였다. 이 수용액을 85℃로 살균한 후 용기에 충전 냉각하여 시험 음료로 하였다. 5 g of collagen peptide, 0.005 g of scalose, 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 pH3.8 using an acidulant. Next, purified water was further added to make 100 ml. After sterilizing this aqueous solution at 85 degreeC, it filled and cooled in the container and used as a test drink.
[시료 10][Sample 10]
정제수에 콜라겐 펩티드를 5g, 스크랄로스 0.005g, 스테비아 혼합물A 0.01g, 아세설팜 칼륨 0.01g, 복숭아 향료 0.5g, 비타민C 5g을 혼합 용해한 후, 산미료를 사용하여 pH3.8로 조정한 다음, 정제수를 더 첨가하여 100㎖로 하였다. 이 수용액을 85℃로 살균한 후 용기에 충전 냉각하여 시험 음료로 하였다. 5 g of collagen peptide, 0.005 g of scalose, 0.01 g of stevia mixture A, 0.01 g of acesulfame potassium, 0.5 g of peach flavor, and 5 g of vitamin C were dissolved in purified water, and then adjusted to pH3.8 using an acidulant. Purified water was further added to make 100 ml. After sterilizing this aqueous solution at 85 degreeC, it filled and cooled in the container and used as a test drink.
(2) 경시시험 방법(2) Test method over time
시료 8 내지 10을 실온(25℃±5℃)의 환경하에서 8개월 방치하고, 8개월 후에 경시시료와 그 동등품을 신규로 만들어, 시료의 복용성 시험을 시험예 1에 준해서 행하고, 경시시료와 신규시료를 각각 비교하여, 그 정미 개선효과의 지속성을 조사하였다. Samples 8 to 10 were left to stand for 8 months in an environment of room temperature (25 ° C. ± 5 ° C.), and after 8 months, a new sample and its equivalent were made new, and a dose test of the sample was conducted in accordance with Test Example 1 The sample and the new sample were compared, respectively, and the persistence of the net improvement effect was examined.
(3) 시험결과(3) Test result
표 3에 나타낸 바와 같이, 비타민C를 0.4중량% 이상 함유하는 경우(시료 9, 10)는 정미 개선효과의 지속성이 있는 것이 확인되었다. 단, 시료 10에서는 산미가 조금 강한 경향을 보였다. 한편, 시료 8에서는 정미 개선효과가 지속되지 않아, 경시적인 효과는 지속될 수 없었다. As shown in Table 3, when it contained 0.4 weight% or more of vitamin C (samples 9 and 10), it was confirmed that there is a persistence of the net improvement effect. In
[표 3][Table 3]
시험결과 3
(스테비오사이드:레바우디오사이드)Stevia extract
(Stevioside: Rebaudioside)
(1:1)0.01
(1: 1)
(1:1)0.01
(1: 1)
(1:1)0.01
(1: 1)
8개월 경시시료Sensory evaluation
8 months sample
△◎
△
◎～○◎
◎ ～ ○
○○
○
이상의 시험으로부터, 본 발명의 음식품에서는 정미가 개선되어 있는 것이 명백하다. From the above test, it is clear that the food-drinks of this invention improve the taste.
이하에 실시예를 들어서, 본 발명을 실시하기 위한 최량의 형태에 관해서 상세하게 설명하지만, 본 발명은 이하의 실시예로 한정되는 것은 아니다. Although an Example is given to the following and the best form for implementing this invention is demonstrated in detail, this invention is not limited to the following Example.
[실시예 1]Example 1
정제수에 콜라겐 펩티드를 5중량부, 스크랄로스 0.005중량부, 스테비오사이드와 레바우디오사이드를 1:1중량부의 비율로 혼합하고, 그 감미가 1중량부당 설탕의 200배가 되도록 조정한 스테비아 혼합물 0.01중량부, 아세설팜 칼륨 0.01중량부를 혼합 용해한 후, 산미료를 사용하여 pH3.8로 조정한 다음 100용량부로 하였다. 이 수용액을 85℃로 살균한 후 용기에 충전 냉각하여, 정미를 개선한 콜라겐 함유 음료를 제조하였다. 5 parts by weight of collagen peptide, 0.005 parts by weight of scalose, 1 part by weight of stevioside and rebaudioside in purified water, and the stevia mixture 0.01 adjusted so that the sweetness is 200 times the sugar per 1 part by weight. After weight mixing and dissolving 0.01 part by weight of acesulfame potassium, it was adjusted to pH 3.8 using an acidulant and then 100 parts by volume. After sterilizing this aqueous solution at 85 degreeC, the container was filled and cooled, and the collagen containing beverage which improved the taste was manufactured.
[실시예 2][Example 2]
정제수에 콜라겐 펩티드를 5중량부, 스크랄로스 0.005중량부, 스테비오사이 드와 레바우디오사이드를 1:1중량부의 비율로 혼합하고, 그 감미가 1중량부당 설탕의 200배가 되도록 조정한 스테비아 혼합물 0.01중량부, 아세설팜 칼륨 0.01중량부, 복숭아 향료 0.5중량부를 혼합 용해한 후, 산미료를 사용하여 pH3.8로 조정한 다음 100용량부로 하였다. 이 수용액을 85℃로 살균한 후 용기에 충전 냉각하여, 정미를 개선한 콜라겐 함유 음료를 제조하였다. 5 parts by weight of collagen peptide, 0.005 parts by weight of scalose, stevioside and rebaudioside were mixed in a 1: 1 ratio by weight of purified water, and the stevia mixture was adjusted so that the sweetness was 200 times the sugar per 1 part by weight. 0.01 part by weight, 0.01 part by weight of acesulfame potassium and 0.5 part by weight of peach fragrance were mixed and dissolved, and then adjusted to pH3.8 using an acidulant to 100 parts by weight. After sterilizing this aqueous solution at 85 degreeC, the container was filled and cooled, and the collagen containing beverage which improved the taste was manufactured.
[실시예 3][Example 3]
정제수에 콜라겐 펩티드를 5중량부, 스크랄로스 0.005중량부, 스테비오사이드와 레바우디오사이드를 1:1중량부의 비율로 혼합하고, 그 감미가 1중량부당 설탕의 200배가 되도록 조정한 스테비아 혼합물 0.01중량부, 복숭아 향료 0.5중량부를 혼합 용해한 후, 산미료를 사용하여 pH3.8로 조정한 다음 100용량부로 하였다. 이 수용액을 85℃로 살균한 후 용기에 충전 냉각하여, 정미를 개선한 콜라겐 함유 음료를 제조하였다. 5 parts by weight of collagen peptide, 0.005 parts by weight of scalose, 1 part by weight of stevioside and rebaudioside in purified water, and the stevia mixture 0.01 adjusted so that the sweetness is 200 times the sugar per 1 part by weight. After mixing and dissolving the parts by weight and 0.5 parts by weight of the peach flavoring agent, the mixture was adjusted to pH3.8 using an acidulant and then 100 parts by volume. After sterilizing this aqueous solution at 85 degreeC, the container was filled and cooled, and the collagen containing beverage which improved the taste was manufactured.
[실시예 4]Example 4
정제수에 콜라겐 펩티드를 5중량부, 스크랄로스 0.005중량부, 스테비오사이드와 레바우디오사이드를 1:1중량부의 비율로 혼합하고, 그 감미가 1중량부당 설탕의 200배가 되도록 조정한 스테비아 혼합물 0.01중량부를 혼합 용해한 후, 산미료를 사용하여 pH3.8로 조정한 다음 100용량부로 하였다. 이 수용액을 85℃로 살균한 후 용기에 충전 냉각하여, 정미를 개선한 콜라겐 함유 음료를 제조하였다. 5 parts by weight of collagen peptide, 0.005 parts by weight of scalose, 1 part by weight of stevioside and rebaudioside in purified water, and the stevia mixture 0.01 adjusted so that the sweetness is 200 times the sugar per 1 part by weight. After dissolving the parts by weight, the mixture was adjusted to pH3.8 using an acidulant and then 100 parts by volume. After sterilizing this aqueous solution at 85 degreeC, the container was filled and cooled, and the collagen containing beverage which improved the taste was manufactured.
[실시예 5][Example 5]
정제수에 콜라겐 펩티드를 5중량부, 스크랄로스 0.005중량부, 스테비오사이 드와 레바우디오사이드를 1:0.3중량부의 비율로 혼합하고, 그 감미를 1중량부당 설탕의 200배가 되도록 조정한 스테비아 혼합물 0.01중량부, 아세설팜 칼륨 0.01중량부를 혼합 용해한 후, 산미료를 사용하여 pH3.8로 조정한 다음 100용량부로 하였다. 이 수용액을 85℃로 살균한 후 용기에 충전 냉각하여, 정미를 개선한 콜라겐 함유 음료를 제조하였다. Stevia mixture in which 5 parts by weight of collagen peptide, 0.005 parts by weight of scalose, stevioside and rebaudioside were mixed in a ratio of 1: 0.3 parts by weight of purified water, and the sweetness thereof was adjusted to 200 times the sugar per 1 part by weight. 0.01 part by weight and 0.01 part by weight of acesulfame potassium were mixed and dissolved, and then adjusted to pH3.8 using an acidulant to 100 parts by volume. After sterilizing this aqueous solution at 85 degreeC, the container was filled and cooled, and the collagen containing beverage which improved the taste was manufactured.
[실시예 6][Example 6]
정제수에 콜라겐 펩티드를 5중량부, 스크랄로스 0.005중량부, 스테비오사이드와 레바우디오사이드를 1:2.5중량부의 비율로 혼합하고, 그 감미를 1중량부당 설탕의 200배가 되도록 조정한 스테비아 혼합물 0.01중량부, 아세설팜 칼륨 0.01중량부를 혼합 용해한 후, 산미료를 사용하여 pH3.8로 조정한 다음 100용량부로 하였다. 이 수용액을 85℃로 살균한 후 용기에 충전 냉각하여, 정미를 개선한 콜라겐 함유 음료를 제조하였다. Stevia mixture 0.015 parts by weight of collagen peptide, 0.005 parts by weight of scalose, stevioside and rebaudioside in a ratio of 1: 2.5 parts by weight, and adjusted to sweeten 200 times the sugar per 1 part by weight. After weight mixing and dissolving 0.01 part by weight of acesulfame potassium, it was adjusted to pH 3.8 using an acidulant and then 100 parts by volume. After sterilizing this aqueous solution at 85 degreeC, the container was filled and cooled, and the collagen containing beverage which improved the taste was manufactured.
[실시예 7][Example 7]
정제수에 콜라겐 펩티드를 5중량부, 스크랄로스 0.005중량부, 스테비오사이드와 레바우디오사이드를 1:1중량부의 비율로 혼합하고, 그 감미가 1중량부당 설탕의 200배가 되도록 조정한 스테비아 혼합물 0.01중량부, 아세설팜 칼륨 0.01중량부, 복숭아 향료 0.5중량부, 겔화용 안정제 0.5중량부를 혼합 용해한 후, 산미료를 사용하여 pH3.8로 조정한 다음 100용량부로 하였다. 이 수용액을 85℃로 살균한 후 용기에 충전 냉각하여, 정미를 개선한 콜라겐 함유 젤리를 제조하였다. 5 parts by weight of collagen peptide, 0.005 parts by weight of scalose, 1 part by weight of stevioside and rebaudioside in purified water, and the stevia mixture 0.01 adjusted so that the sweetness is 200 times the sugar per 1 part by weight. The mixture was dissolved in parts by weight, 0.01 parts by weight of acesulfame potassium, 0.5 parts by weight of peach fragrance, and 0.5 parts by weight of a gelling stabilizer, and then adjusted to pH3.8 using an acidulant to 100 parts by volume. After sterilizing this aqueous solution at 85 degreeC, the container was filled and cooled, and the collagen containing jelly which improved the taste was manufactured.
[실시예 8][Example 8]
정제수에 콜라겐 펩티드를 5중량부, 스크랄로스 0.005중량부, 스테비오사이드와 레바우디오사이드를 1:1중량부의 비율로 혼합하고, 그 감미를 1중량부당 설탕의 200배가 되도록 조정한 스테비아 혼합물 0.01중량부, 아세설팜 칼륨 0.01중량부, 복숭아 향료 0.5중량부, 비타민C 0.5중량부를 혼합 용해한 후, 산미료를 사용하여 pH3.8로 조정한 다음 100용량부로 하였다. 이 수용액을 85℃로 살균한 후 용기에 충전 냉각하여, 정미를 개선한 콜라겐 함유 음료를 제조하였다. 5 parts by weight of collagen peptide, 0.005 parts by weight of scalose, 1 part by weight of stevioside and rebaudioside in purified water, and the stevia mixture 0.01 adjusted to sweeten 200 times the sugar per 1 part by weight. By weight, 0.01 parts by weight of acesulfame potassium, 0.5 parts by weight of peach fragrance, 0.5 parts by weight of vitamin C was mixed and dissolved, adjusted to pH3.8 using an acidulant and then 100 parts by weight. After sterilizing this aqueous solution at 85 degreeC, the container was filled and cooled, and the collagen containing beverage which improved the taste was manufactured.
[실시예 9][Example 9]
정제수에 콜라겐 펩티드를 5중량부, 스크랄로스 0.005중량부, 스테비오사이드와 레바우디오사이드를 1:1중량부의 비율로 혼합하고, 그 감미가 1중량부당 설탕의 200배가 되도록 조정한 스테비아 혼합물 0.01중량부, 아세설팜 칼륨 0.01중량부, 복숭아 향료 0.5중량부 및 비타민C 5중량부를 혼합 용해한 후, 산미료를 사용하여 pH3.8로 조정한 다음 100용량부로 하였다. 이 수용액을 85℃로 살균한 후 용기에 충전 냉각하여, 정미를 개선한 콜라겐 함유 음료를 제조하였다. 5 parts by weight of collagen peptide, 0.005 parts by weight of scalose, 1 part by weight of stevioside and rebaudioside in purified water, and the stevia mixture 0.01 adjusted so that the sweetness is 200 times the sugar per 1 part by weight. By weight, 0.01 parts by weight of acesulfame potassium, 0.5 parts by weight of peach fragrance and 5 parts by weight of vitamin C were mixed and dissolved, adjusted to pH3.8 using an acidulant and then 100 parts by weight. After sterilizing this aqueous solution at 85 degreeC, the container was filled and cooled, and the collagen containing beverage which improved the taste was manufactured.
[실시예 10] [Example 10]
실시예 2의 콜라겐 펩티드 대신에 콜라겐(평균 분자량 95,000)을 사용한 것 이외에는 마찬가지로 정미를 개선한 콜라겐 함유 음료를 제조하였다. 이 음료는 약간 침전이 확인되었고, 점도가 높아지는 경향이 있었으나, 충분히 식용 가능하였다. A collagen-containing beverage was prepared in the same manner as in Example 2 except that collagen (average molecular weight 95,000) was used instead of the collagen peptide. This beverage was slightly precipitated and tended to increase in viscosity, but was sufficiently edible.
[실시예 11][Example 11]
콜라겐 펩티드 10중량부, 스크랄로스 0.005중량부, 스테비아 혼합물 0.01중 량부, 아세설팜 칼륨 0.01중량부를 혼합하였다. 또 스테비아 혼합물은 미리 스테비오사이드와 레바우디오사이드를 1:1중량부의 비율로 혼합하고, 그 감미가 1중량부당 설탕의 200배가 되도록 조정한 것을 사용하였다. 이들에 설탕, 물엿, 감미료, 그 밖의 당질과 함께 규정의 당도까지 끓여서 냉각한 후, 용해시킨 젤라틴, 과즙, 산미료, 향료를 혼합하여 100중량부의 정미를 개선한 콜라겐 함유 구미 캔디를 제조하였다.10 parts by weight of collagen peptide, 0.005 parts by weight of scalose, 0.01 parts by weight of stevia mixture, and 0.01 parts by weight of acesulfame potassium were mixed. In addition, the stevia mixture was previously mixed with stevioside and rebaudioside in the ratio of 1: 1 weight part, and the thing adjusted so that the sweetness might be 200 times of sugar per 1 weight part was used. After boiled and cooled with sugar, starch syrup, sweeteners and other sugars to the specified sugar content, and dissolved gelatin, fruit juice, acidulant, and flavoring were mixed to prepare a collagen-containing gummi candy having improved taste of 100 parts by weight.
[실시예 12][Example 12]
콜라겐 펩티드 10중량부, 스크랄로스 0.005중량부, 스테비아 혼합물 0.01중량부, 아세설팜 칼륨 0.01중량부를 혼합하였다. 또한, 스테비아 혼합물은 미리 스테비오사이드와 레바우디오사이드를 1:1중량부의 비율로 혼합하고, 그 감미가 1중량부당 설탕의 200배가 되도록 조정한 것을 사용하였다. 이들에 설탕, 물엿, 감미료, 그 밖의 당질과 함께 규정의 당도까지 끓여서 냉각한 후, 용해시킨 젤라틴, 과즙, 복숭아 향료, 산미료를 혼합하여 100중량부의 정미를 개선한 콜라겐 함유 구미 캔디를 제조하였다.10 parts by weight of collagen peptide, 0.005 parts by weight of scalose, 0.01 parts by weight of stevia mixture, and 0.01 parts by weight of acesulfame potassium were mixed. In addition, the stevia mixture previously mixed stevioside and rebaudioside in 1: 1 weight part ratio, and used the thing adjusted so that the sweetness might be 200 times of sugar per 1 weight part. After boiled and cooled together with sugar, starch syrup, sweeteners and other sugars to the specified sugar content, and dissolved gelatin, fruit juice, peach flavoring, and acidulant were mixed to prepare a collagen-containing gummi candy having improved taste of 100 parts by weight.
[실시예 13][Example 13]
콜라겐 펩티드 10중량부, 스크랄로스 0.005중량부, 스테비아 혼합물 0.01중량부를 혼합하였다. 또 스테비아 혼합물은 미리 스테비오사이드와 레바우디오사이드를 1:1중량부의 비율로 혼합하고, 그 감미가 1중량부당 설탕의 200배가 되도록 조정한 것을 사용하였다. 이들에 설탕, 물엿, 감미료, 그 밖의 당질과 함께 규정의 당도까지 끓여서 냉각한 후, 용해시킨 젤라틴, 과즙, 복숭아 향료, 산미료를 혼합 하여 100중량부의 정미를 개선한 콜라겐 함유 구미 캔디를 제조하였다.10 parts by weight of collagen peptide, 0.005 parts by weight of scalose, and 0.01 parts by weight of stevia mixture were mixed. In addition, the stevia mixture was previously mixed with stevioside and rebaudioside in the ratio of 1: 1 weight part, and the thing adjusted so that the sweetness might be 200 times of sugar per 1 weight part was used. After boiled and cooled with sugar, starch syrup, sweeteners and other sugars to the specified sugar content, and then dissolved gelatin, fruit juice, peach flavoring, acidulant was mixed to prepare a collagen-containing gummi candy with improved taste of 100 parts by weight.
[실시예 14][Example 14]
콜라겐 펩티드 10중량부, 스크랄로스 0.005중량부, 스테비아 혼합물 0.01중량부를 혼합하였다. 또 스테비아 혼합물은 미리 스테비오사이드와 레바우디오사이드를 1:1중량부의 비율로 혼합하고, 그 감미가 1중량부당 설탕의 200배가 되도록 조정한 것을 사용하였다. 이들에 설탕, 물엿, 감미료, 그 밖의 당질과 함께 규정의 당도까지 끓여서 냉각한 후, 용해시킨 젤라틴, 과즙, 산미료, 향료를 혼합하여 100중량부의 정미를 개선한 콜라겐 함유 구미 캔디를 제조하였다.10 parts by weight of collagen peptide, 0.005 parts by weight of scalose, and 0.01 parts by weight of stevia mixture were mixed. In addition, the stevia mixture was previously mixed with stevioside and rebaudioside in the ratio of 1: 1 weight part, and the thing adjusted so that the sweetness might be 200 times of sugar per 1 weight part was used. After boiled and cooled with sugar, starch syrup, sweeteners and other sugars to the specified sugar content, and dissolved gelatin, fruit juice, acidulant, and flavoring were mixed to prepare a collagen-containing gummi candy having improved taste of 100 parts by weight.
[실시예 15][Example 15]
콜라겐 펩티드 10중량부, 스크랄로스 0.005중량부, 스테비아 혼합물 0.01중량부, 아세설팜 칼륨 0.01중량부를 혼합하였다. 또 스테비아 혼합물은 미리 스테비오사이드와 레바우디오사이드를 1:0.3중량부의 비율로 혼합하고, 그 감미가 1중량부당 설탕의 200배가 되도록 조정한 것을 사용하였다. 이들에 설탕, 물엿, 감미료, 그 밖의 당질과 함께 규정의 당도까지 끓여서 냉각한 후, 용해시킨 젤라틴, 과즙, 산미료, 향료를 혼합하여 100중량부의 정미를 개선한 콜라겐 함유 구미 캔디를 제조하였다.10 parts by weight of collagen peptide, 0.005 parts by weight of scalose, 0.01 parts by weight of stevia mixture, and 0.01 parts by weight of acesulfame potassium 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 so that the sweetness was 200 times the sugar per 1 part by weight. After boiled and cooled with sugar, starch syrup, sweeteners and other sugars to the specified sugar content, and dissolved gelatin, fruit juice, acidulant, and flavoring were mixed to prepare a collagen-containing gummi candy having improved taste of 100 parts by weight.
[실시예 16][Example 16]
콜라겐 펩티드 10중량부, 스크랄로스 0.005중량부, 스테비아 혼합물 0.01중량부, 아세설팜 칼륨 0.01중량부를 혼합하였다. 또 스테비아 혼합물은 미리 스테비오사이드와 레바우디오사이드를 1:2.5중량부의 비율로 혼합하고, 그 감미가 1중량 부당 설탕의 200배가 되도록 조정한 것을 사용하였다. 이들에 설탕, 물엿, 감미료, 그 밖의 당질과 함께 규정의 당도까지 끓여서 냉각한 후, 용해시킨 젤라틴, 과즙, 산미료, 향료를 혼합하여 100중량부의 정미를 개선한 콜라겐 함유 구미 캔디를 제조하였다.10 parts by weight of collagen peptide, 0.005 parts by weight of scalose, 0.01 parts by weight of stevia mixture, and 0.01 parts 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 200 times the sugar per 1 part by weight. After boiled and cooled with sugar, starch syrup, sweeteners and other sugars to the specified sugar content, and dissolved gelatin, fruit juice, acidulant, and flavoring were mixed to prepare a collagen-containing gummi candy having improved taste of 100 parts by weight.
[실시예 17]Example 17
콜라겐 펩티드 10중량부, 스크랄로스 0.005중량부, 스테비아 혼합물 0.01중량부를 혼합하였다. 또 스테비아 혼합물은 미리 스테비오사이드와 레바우디오사이드를 1:1중량부의 비율로 혼합하고, 그 감미가 1중량부당 설탕의 200배가 되도록 조정한 것을 사용하였다. 이들에 설탕, 물엿, 감미료, 그 밖의 당질과 함께 규정의 당도까지 끓여서 냉각한 후, 용해시킨 젤라틴, 복숭아 향료, 비타민C 0.5중량부, 산미료를 혼합하여 100중량부의 정미를 개선한 콜라겐 함유 구미 캔디를 제조하였다.10 parts by weight of collagen peptide, 0.005 parts by weight of scalose, and 0.01 parts by weight of stevia mixture were mixed. In addition, the stevia mixture was previously mixed with stevioside and rebaudioside in the ratio of 1: 1 weight part, and the thing adjusted so that the sweetness might be 200 times of sugar per 1 weight part was used. After boiled and cooled with sugar, starch syrup, sweeteners and other sugars to the specified sugar content, collagen-containing gummi candy which improved the taste of 100 parts by weight by mixing dissolved gelatin, peach flavor, 0.5 parts by weight of vitamin C and acidulant. Was prepared.
[실시예 18][Example 18]
콜라겐 펩티드 10중량부, 스크랄로스 0.005중량부, 스테비아 혼합물 0.01중량부를 혼합하였다. 또 스테비아 혼합물은 미리 스테비오사이드와 레바우디오사이드를 1:1중량부의 비율로 혼합하고, 그 감미가 1중량부당 설탕의 200배가 되도록 조정한 것을 사용하였다. 이들에 설탕, 물엿, 감미료, 그 밖의 당질과 함께 규정의 당도까지 끓여서 냉각한 후, 용해시킨 젤라틴, 복숭아 향료, 비타민C 5중량부를 혼합하여 100중량부의 정미를 개선한 콜라겐 함유 구미 캔디를 제조하였다.10 parts by weight of collagen peptide, 0.005 parts by weight of scalose, and 0.01 parts by weight of stevia mixture were mixed. In addition, the stevia mixture was previously mixed with stevioside and rebaudioside in the ratio of 1: 1 weight part, and the thing adjusted so that the sweetness might be 200 times of sugar per 1 weight part was used. After boiled and cooled with sugar, starch syrup, sweetener and other sugars to the specified sugar content, and then melted gelatin, peach flavor, and vitamin C 5 parts by weight was mixed to prepare a collagen-containing gummi candy with improved taste of 100 parts by weight. .
[실시예 19][Example 19]
실시예 12의 콜라겐 펩티드 대신에 콜라겐(평균 분자량 95,000)을 사용하는 것 이외에는 마찬가지로 정미를 개선한 콜라겐 함유 구미 캔디를 제조하였다. 이 구미는 식감이 딱딱해지는 경향이 확인되었으나, 충분히 식용 가능하였다.A collagen-containing gummi candy similarly improved was prepared except that collagen (average molecular weight 95,000) was used instead of the collagen peptide of Example 12. The taste was confirmed to be hardened, but was sufficiently edible.
[실시예 20][Example 20]
정제수에 콜라겐 펩티드 5중량부, 스크랄로스 0.005중량부, 스테비아 혼합물 0.01중량부, 아세설팜 칼륨 0.01중량부, 당류, 유화제, 안정제, 그 밖의 필요한 냉과 원료를 혼합 용해한 후, 정제수를 더 첨가하여 100중량부로 하였다. 또 스테비아 혼합물은 미리 스테비오사이드와 레바우디오사이드를 1:1중량부의 비율로 혼합하고, 그 감미가 1중량부당 설탕의 200배가 되도록 조정한 것을 사용하였다. 이 수용액을 유화 균질화한 후, 살균, 냉각, 냉동함으로써, 정미를 개선한 콜라겐 함유 냉과를 제조하였다.5 parts by weight of collagen peptide, 0.005 parts by weight of scalose, 0.01 parts by weight of stevia mixture, 0.01 parts by weight of acesulfame potassium, sugars, emulsifiers, stabilizers and other necessary cold and raw materials were mixed and dissolved, and then purified water was further added. It was 100 weight part. In addition, the stevia mixture was previously mixed with stevioside and rebaudioside in the ratio of 1: 1 weight part, and the thing adjusted so that the sweetness might be 200 times of sugar per 1 weight part was used. After this aqueous solution was emulsified and homogenized, the collagen-containing confections with improved taste were prepared by sterilization, cooling, and freezing.
[실시예 21]Example 21
정제수에 콜라겐 펩티드 5중량부, 스크랄로스 0.005중량부, 스테비아 혼합물 0.01중량부, 아세설팜 칼륨 0.01중량부, 바닐라 향료 0.5중량부, 당류, 유화제, 안정제, 그 밖의 필요한 냉과 원료를 혼합 용해한 후, 정제수를 더 첨가하여 100중량부로 하였다. 또 스테비아 혼합물은 미리 스테비오사이드와 레바우디오사이드를 1:1중량부의 비율로 혼합하고, 그 감미가 1중량부당 설탕의 200배가 되도록 조정한 것을 사용하였다. 이 수용액을 유화 균질화한 후, 살균, 냉각, 냉동함으로써, 정미를 개선한 콜라겐 함유 냉과를 제조하였다.5 parts by weight of collagen peptide, 0.005 parts by weight of scalose, 0.01 parts by weight of stevia mixture, 0.01 parts by weight of acesulfame potassium, 0.5 parts by weight of vanilla flavors, sugars, emulsifiers, stabilizers and other necessary cold and raw materials Purified water was further added to make 100 parts by weight. In addition, the stevia mixture was previously mixed with stevioside and rebaudioside in the ratio of 1: 1 weight part, and the thing adjusted so that the sweetness might be 200 times of sugar per 1 weight part was used. After this aqueous solution was emulsified and homogenized, the collagen-containing confections with improved taste were prepared by sterilization, cooling, and freezing.
[실시예 22][Example 22]
정제수에 콜라겐 펩티드 5중량부, 스크랄로스 0.005중량부, 스테비아 혼합물 0.01중량부, 바닐라 향료 0.5중량부, 당류, 유화제, 안정제, 그 밖의 필요한 냉과 원료를 혼합 용해한 후, 정제수를 더 첨가하여 100중량부로 하였다. 또 스테비아 혼합물은 미리 스테비오사이드와 레바우디오사이드를 1:1중량부의 비율로 혼합하고, 그 감미가 1중량부당 설탕의 200배가 되도록 조정한 것을 사용하였다. 이 수용액을 유화 균질화한 후, 살균, 냉각, 냉동함으로써, 정미를 개선한 콜라겐 함유 냉과를 제조하였다.5 parts by weight of collagen peptide, 0.005 parts by weight of scalose, 0.01 parts by weight of stevia mixture, 0.5 parts by weight of vanilla flavors, sugars, emulsifiers, stabilizers, and other necessary cold and raw materials were mixed and dissolved. It was wealth. In addition, the stevia mixture was previously mixed with stevioside and rebaudioside in the ratio of 1: 1 weight part, and the thing adjusted so that the sweetness might be 200 times of sugar per 1 weight part was used. After this aqueous solution was emulsified and homogenized, the collagen-containing confections with improved taste were prepared by sterilization, cooling, and freezing.
[실시예 23][Example 23]
정제수에 콜라겐 펩티드 5중량부, 스크랄로스 0.005중량부, 스테비아 혼합물 0.01중량부, 당류, 유화제, 안정제, 그 밖의 필요한 냉과 원료를 혼합 용해한 후, 정제수를 더 첨가하여 100중량부로 하였다. 또 스테비아 혼합물은 미리 스테비오사이드와 레바우디오사이드를 1:1중량부의 비율로 혼합하고, 그 감미가 1중량부당 설탕의 200배가 되도록 조정한 것을 사용하였다. 이 수용액을 유화 균질화한 후, 살균, 냉각, 냉동함으로써, 정미를 개선한 콜라겐 함유 냉과를 제조하였다.5 parts by weight of collagen peptide, 0.005 parts by weight of scalose, 0.01 parts by weight of stevia mixture, sugars, emulsifiers, stabilizers and other necessary ingredients of cold and raw materials were mixed and dissolved, and then purified water was further added to make 100 parts by weight. In addition, the stevia mixture was previously mixed with stevioside and rebaudioside in the ratio of 1: 1 weight part, and the thing adjusted so that the sweetness might be 200 times of sugar per 1 weight part was used. After this aqueous solution was emulsified and homogenized, the collagen-containing confections with improved taste were prepared by sterilization, cooling, and freezing.
[실시예 24]Example 24
정제수에 콜라겐 펩티드 5중량부, 스크랄로스 0.005중량부, 스테비아 혼합물 0.01중량부, 아세설팜 칼륨 0.01중량부, 당류, 유화제, 안정제, 그 밖의 필요한 냉과 원료를 혼합 용해한 후, 정제수를 더 첨가하여 100중량부로 하였다. 또 스테비아 혼합물은 미리 스테비오사이드와 레바우디오사이드를 1:0.3중량부의 비율로 혼합하고, 그 감미가 1중량부당 설탕의 200배가 되도록 조정한 것을 사용하였다. 이 수용액을 유화 균질화한 후, 살균, 냉각, 냉동함으로써, 정미를 개선한 콜라겐 함유 냉과를 제조하였다.5 parts by weight of collagen peptide, 0.005 parts by weight of scalose, 0.01 parts by weight of stevia mixture, 0.01 parts by weight of acesulfame potassium, sugars, emulsifiers, stabilizers and other necessary cold and raw materials were mixed and dissolved, and then purified water was further added. It was 100 weight part. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 0.3 parts by weight, and adjusting the sweetness so that the sweetness was 200 times the sugar per 1 part by weight. After this aqueous solution was emulsified and homogenized, the collagen-containing confections with improved taste were prepared by sterilization, cooling and freezing.
[실시예 25][Example 25]
정제수에 콜라겐 펩티드 5중량부, 스크랄로스 0.005중량부, 스테비아 혼합물 0.01중량부, 아세설팜 칼륨 0.01중량부, 당류, 유화제, 안정제, 그 밖의 필요한 냉과 원료를 혼합 용해한 후, 정제수를 더 첨가하여 100중량부로 하였다. 또 스테비아 혼합물은 미리 스테비오사이드와 레바우디오사이드를 1:2.5중량부의 비율로 혼합하고, 그 감미가 1중량부당 설탕의 200배가 되도록 조정한 것을 사용하였다. 이 수용액을 유화 균질화한 후, 살균, 냉각, 냉동함으로써, 정미를 개선한 콜라겐 함유 냉과를 제조하였다.5 parts by weight of collagen peptide, 0.005 parts by weight of scalose, 0.01 parts by weight of stevia mixture, 0.01 parts by weight of acesulfame potassium, sugars, emulsifiers, stabilizers and other necessary cold and raw materials were mixed and dissolved, and then purified water was further added. It was 100 weight part. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 2.5 parts by weight, and adjusting the sweetness so as to be 200 times the sugar per 1 part by weight. After this aqueous solution was emulsified and homogenized, the collagen-containing confections with improved taste were prepared by sterilization, cooling, and freezing.
[실시예 26][Example 26]
정제수에 콜라겐 펩티드 5중량부, 스크랄로스 0.005중량부, 스테비아 혼합물 0.01중량부, 아세설팜 칼륨 0.01중량부, 바닐라 향료 0.5중량부, 비타민C 0.5중량부, 당류, 유화제, 안정제, 그 밖의 필요한 냉과 원료를 혼합 용해한 후, 정제수를 더 첨가하여 100중량부로 하였다. 또 스테비아 혼합물은 미리 스테비오사이드와 레바우디오사이드를 1:1중량부의 비율로 혼합하고, 그 감미가 1중량부당 설탕의 200배가 되도록 조정한 것을 사용하였다. 이 수용액을 유화 균질화한 후, 살균, 냉각, 냉동함으로써, 정미를 개선한 콜라겐 함유 냉과를 제조하였다.5 parts by weight of collagen peptide, 0.005 parts by weight of scalose, 0.01 parts by weight of stevia mixture, 0.01 parts by weight of acesulfame potassium, 0.5 parts by weight of vanilla flavoring, 0.5 parts by weight of vitamin C, sugars, emulsifiers, stabilizers and other necessary ingredients After melt | dissolving the frozen dessert and the raw material, purified water was further added and it was 100 weight part. In addition, the stevia mixture was previously mixed with stevioside and rebaudioside in the ratio of 1: 1 weight part, and the thing adjusted so that the sweetness might be 200 times of sugar per 1 weight part was used. After this aqueous solution was emulsified and homogenized, the collagen-containing confections with improved taste were prepared by sterilization, cooling, and freezing.
[실시예 27][Example 27]
정제수에 콜라겐 펩티드 5중량부, 스크랄로스 0.005중량부, 스테비아 혼합물 0.01중량부, 아세설팜 칼륨 0.01중량부, 바닐라 향료 0.5중량부 및 비타민C 5.0중량부, 당류, 유화제, 안정제, 그 밖의 필요한 냉과 원료를 혼합 용해한 후, 정제수를 더 첨가하여 100중량부로 하였다. 또 스테비아 혼합물은 미리 스테비오사이드와 레바우디오사이드를 1:1중량부의 비율로 혼합하고, 그 감미가 1중량부당 설탕의 200배가 되도록 조정한 것을 사용하였다. 이 수용액을 유화 균질화한 후, 살균, 냉각, 냉동함으로써, 정미를 개선한 콜라겐 함유 냉과를 제조하였다.5 parts by weight of collagen peptide, 0.005 parts by weight of scalose, 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, emulsifiers, stabilizers and other necessary ingredients After melt | dissolving the frozen dessert and the raw material, purified water was further added and it was 100 weight part. In addition, the stevia mixture was previously mixed with stevioside and rebaudioside in the ratio of 1: 1 weight part, and the thing adjusted so that the sweetness might be 200 times of sugar per 1 weight part was used. After this aqueous solution was emulsified and homogenized, the collagen-containing confections with improved taste were prepared by sterilization, cooling, and freezing.
[실시예 28][Example 28]
실시예 21의 콜라겐 펩티드 대신에 콜라겐(평균 분자량 95,000)을 사용하는 것 이외에는 마찬가지로 정미를 개선한 콜라겐 함유 냉과를 제조하였다. 이 냉과는 제조 도중에 점도가 높아지는 경향이 있었으나, 충분히 식용 가능하였다. Instead of using the collagen peptide of Example 21, except for using collagen (average molecular weight 95,000), a collagen-containing confection with improved taste was similarly prepared. This frozen dessert tended to increase in viscosity during manufacture, but was sufficiently edible.
[실시예 29][Example 29]
껌 베이스 26중량부를 니더(kneader)에 넣고, 120℃로 교반 용해하여, 이것을 50℃까지 냉각시킨 시점에서 믹서에 투입하고, 그 후 콜라겐 27중량부, 스크랄로스 0.005중량부, 스테비아 혼합물 0.01중량부, 아세설팜 칼륨 0.01중량부, 자일리톨 39중량부, 구연산 0.5중량부, 환원 맥아당 물엿 6중량부, 연화제 1.475중량부를 투입하고 잘 교반하여, 정미를 개선한 콜라겐 함유 추잉껌을 제조하였다. 또, 스테비아 혼합물은 미리 스테비오사이드와 레바우디오사이드를 1:1중량부의 비율로 혼합한 것을 사용하였다.26 parts by weight of the gum base was placed in a kneader, stirred and dissolved at 120 ° C., and then charged into a mixer at the time of cooling to 50 ° C., followed by 27 parts by weight of collagen, 0.005 part by weight of scalose, and 0.01 weight of stevia mixture. 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 syrup, and 1.475 parts by weight of softener were added and stirred well to prepare a collagen-containing chewing gum with improved taste. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight in advance.
[실시예 30][Example 30]
껌 베이스 26중량부를 니더에 넣고, 120℃로 교반 용해하여, 이것을 50℃까 지 냉각시킨 시점에서 믹서에 투입하고, 그 후 콜라겐 27중량부, 스크랄로스 0.005중량부, 스테비아 혼합물 0.01중량부, 아세설팜 칼륨 0.01중량부, 자일리톨 37중량부, 구연산 0.5중량부, 환원 맥아당 물엿 6중량부, 연화제 1.475중량부, 향료 2중량부를 투입하고 잘 교반하여, 정미를 개선한 콜라겐 함유 추잉껌을 제조하였다. 또, 스테비아 혼합물은 미리 스테비오사이드와 레바우디오사이드를 1:1중량부의 비율로 혼합한 것을 사용하였다.26 parts by weight of the gum base was placed in a kneader, stirred and dissolved at 120 ° C, and the mixture was added to a mixer at the time of cooling to 50 ° C. Then, 27 parts by weight of collagen, 0.005 part by weight of scalose, 0.01 part by weight of stevia mixture, 0.01 parts by weight of acesulfame potassium, 37 parts by weight of xylitol, 0.5 parts by weight of citric acid, 6 parts by weight of reduced maltose syrup, 1.475 parts by weight of softener, and 2 parts by weight of fragrance were added and stirred to prepare a collagen-containing chewing gum with improved taste. . The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight in advance.
[실시예 31][Example 31]
껌 베이스 26중량부를 니더에 넣고, 120℃로 교반 용해하여, 이것을 50℃까지 냉각시킨 시점에서 믹서에 투입하고, 그 후 콜라겐 27중량부, 스크랄로스 0.005중량부, 스테비아 혼합물 0.01중량부, 자일리톨 37중량부, 구연산 0.5중량부, 환원 맥아당 물엿 6중량부, 연화제 1.475중량부, 향료 2중량부를 투입하고 잘 교반하여, 정미를 개선한 콜라겐 함유 추잉껌을 제조하였다. 또, 스테비아 혼합물은 미리 스테비오사이드와 레바우디오사이드를 1:1중량부의 비율로 혼합한 것을 사용하였다.26 weight part of gum base was put into a kneader, and it stirred and melt | dissolved at 120 degreeC, and this was put into the mixer at the time of cooling to 50 degreeC, Then, 27 weight part of collagen, 0.005 weight part of scalose, 0.01 weight part of stevia mixture, and xylitol 37 parts by weight, citric acid 0.5 part by weight, 6 parts by weight of reduced maltose syrup, 1.475 parts by weight of softener and 2 parts by weight of perfume were added and stirred well to prepare a collagen-containing chewing gum with improved taste. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight in advance.
[실시예 32][Example 32]
껌 베이스 26중량부를 니더에 넣고, 120℃로 교반 용해하여, 이것을 50℃까지 냉각시킨 시점에서 믹서에 투입하고, 그 후 콜라겐 27중량부, 스크랄로스 0.005중량부, 스테비아 혼합물 0.01중량부, 자일리톨 39.01중량부, 구연산 0.5중량부, 환원 맥아당 물엿 6중량부, 연화제 1.475중량부를 투입하고 잘 교반하여, 정미를 개선한 콜라겐 함유 추잉껌을 제조하였다. 또, 스테비아 혼합물은 미리 스테비오사이드와 레바우디오사이드를 1:1중량부의 비율로 혼합한 것을 사용하였다.26 weight part of gum base was put into a kneader, and it stirred and melt | dissolved at 120 degreeC, and this was put into the mixer at the time of cooling to 50 degreeC, Then, 27 weight part of collagen, 0.005 weight part of scalose, 0.01 weight part of stevia mixture, and xylitol 39.01 parts by weight, citric acid 0.5 part by weight, 6 parts by weight of reduced maltose starch syrup, 1.475 parts by weight of softener was added and stirred well to prepare a collagen-containing chewing gum with improved taste. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight in advance.
[실시예 33][Example 33]
껌 베이스 26중량부를 니더에 넣고, 120℃로 교반 용해하여, 이것을 50℃까지 냉각시킨 시점에서 믹서에 투입하고, 그 후 콜라겐 27중량부, 스크랄로스 0.005중량부, 스테비아 혼합물 0.01중량부, 아세설팜 칼륨 0.01중량부, 자일리톨 39중량부, 구연산 0.5중량부, 환원 맥아당 물엿 6중량부, 연화제 1.475중량부를 투입하고 잘 교반하여, 정미를 개선한 콜라겐 함유 추잉껌을 제조하였다. 또, 스테비아 혼합물은 미리 스테비오사이드와 레바우디오사이드를 1:0.3중량부의 비율로 혼합한 것을 사용하였다.26 weight part of gum base was put into a kneader, it stirred and dissolved at 120 degreeC, it put into a mixer at the time of cooling this to 50 degreeC, Then, 27 weight part of collagen, 0.005 weight part of scalose, 0.01 weight part of stevia mixture, a 0.01 parts by weight of cesulfame potassium, 39 parts by weight of xylitol, 0.5 parts by weight of citric acid, 6 parts by weight of reduced maltose syrup, and 1.475 parts by weight of softener were added and stirred well to prepare a collagen-containing chewing gum with improved taste. In addition, the stevia mixture used previously mixed stevioside and rebaudioside in the ratio of 1: 0.3 weight part.
[실시예 34][Example 34]
껌 베이스 26중량부를 니더에 넣고, 120℃로 교반 용해하여, 이것을 50℃까지 냉각시킨 시점에서 믹서에 투입하고, 그 후 콜라겐 27중량부, 스크랄로스 0.005중량부, 스테비아 혼합물 0.01중량부, 아세설팜 칼륨 0.01중량부, 자일리톨 39중량부, 구연산 0.5중량부, 환원 맥아당 물엿 6중량부, 연화제 1.475중량부를 투입하고 잘 교반하여, 정미를 개선한 콜라겐 함유 추잉껌을 제조하였다. 또, 스테비아 혼합물은 미리 스테비오사이드와 레바우디오사이드를 1:2.5중량부의 비율로 혼합한 것을 사용하였다.26 weight part of gum base was put into a kneader, it stirred and dissolved at 120 degreeC, it put into a mixer at the time of cooling this to 50 degreeC, Then, 27 weight part of collagen, 0.005 weight part of scalose, 0.01 weight part of stevia mixture, a 0.01 parts by weight of cesulfame potassium, 39 parts by weight of xylitol, 0.5 parts by weight of citric acid, 6 parts by weight of reduced maltose syrup, and 1.475 parts by weight of softener were added and stirred well to prepare a collagen-containing chewing gum with improved taste. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 2.5 parts by weight in advance.
[실시예 35][Example 35]
껌 베이스 26중량부를 니더에 넣고, 120℃로 교반 용해하여, 이것을 50℃까지 냉각시킨 시점에서 믹서에 투입하고, 그 후 콜라겐 27중량부, 스크랄로스 0.005중량부, 스테비아 혼합물 0.01중량부, 아세설팜 칼륨 0.01중량부, 자일리톨 36.5중 량부, 구연산 0.5중량부, 환원 맥아당 물엿 6중량부, 연화제 1.475중량부, 향료 2중량부, 비타민C 0.5중량부를 투입하고 잘 교반하여, 정미를 개선한 콜라겐 함유 추잉껌을 제조하였다. 또, 스테비아 혼합물은 미리 스테비오사이드와 레바우디오사이드를 1:1중량부의 비율로 혼합한 것을 사용하였다.26 weight part of gum base was put into a kneader, it stirred and dissolved at 120 degreeC, it put into a mixer at the time of cooling this to 50 degreeC, Then, 27 weight part of collagen, 0.005 weight part of scalose, 0.01 weight part of stevia mixture, a Cesulfame potassium 0.01 parts by weight, 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 softener, 2 parts by weight of fragrance, 0.5 parts by weight of vitamin C, and stirred well to improve the taste of collagen Containing chewing gum was prepared. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight in advance.
[실시예 36][Example 36]
껌 베이스 26중량부를 니더에 넣고, 120℃로 교반 용해하여, 이것을 50℃까지 냉각시킨 시점에서 믹서에 투입하고, 그 후 콜라겐 27중량부, 스크랄로스 0.005중량부, 스테비아 혼합물 0.01중량부, 아세설팜 칼륨 0.01중량부, 자일리톨 32중량부, 구연산 0.5중량부, 환원 맥아당 물엿 6중량부, 연화제 1.475중량부, 향료 2중량부, 비타민C 5중량부를 투입하고 잘 교반하여, 정미를 개선한 콜라겐 함유 추잉껌을 제조하였다. 또, 스테비아 혼합물은 미리 스테비오사이드와 레바우디오사이드를 1:1중량부의 비율로 혼합한 것을 사용하였다.26 weight part of gum base was put into a kneader, it stirred and dissolved at 120 degreeC, it put into a mixer at the time of cooling this to 50 degreeC, Then, 27 weight part of collagen, 0.005 weight part of scalose, 0.01 weight part of stevia mixture, a Cesulfame potassium 0.01 parts by weight, xylitol 32 parts by weight, citric acid 0.5 parts by weight, reduced
[실시예 37]Example 37
실시예 30의 콜라겐 펩티드 대신에 콜라겐(평균 분자량 95,000)을 사용하는 것 이외에는 마찬가지로 정미를 개선한 콜라겐 껌을 제조하였다. 이 껌은 씹는 것이 충분히 가능하였다.A collagen gum with improved taste was similarly prepared except using collagen (average molecular weight 95,000) instead of the collagen peptide of Example 30. This gum was sufficiently capable of chewing.
[실시예 38][Example 38]
콜라겐 펩티드 5중량부, 스크랄로스 0.005중량부, 스테비아 혼합물 0.01중량부, 아세설팜 칼륨 0.01중량부를 혼합한 분말을 입자형상으로 만들어 용해성을 향상시킨 혼합 분말품에 100중량부가 되도록 물이나 우유, 쥬스 등의 시판 음료를 혼 합하여 음용할 목적의 정미를 개선한 콜라겐 파우더(재형성용 분말)를 제조하였다. 또 스테비아 혼합물은 미리 스테비오사이드와 레바우디오사이드를 1:1중량부의 비율로 혼합하고, 그 감미가 1중량부당 설탕의 200배가 되도록 조정한 것을 사용하였다. 이 콜라겐 파우더(재형성용 분말)에, 물을 첨가하고, 100중량부로 함으로써, 정미를 개선한 콜라겐 함유 음료가 얻어졌다.5 parts by weight of collagen peptide, 0.005 parts by weight of scalose, 0.01 parts by weight of stevia mixture and 0.01 parts by weight of acesulfame potassium into particles to improve the solubility, so that 100 parts by weight of water or milk, Commercial beverages, such as juice, were mixed to prepare collagen powder (reforming powder) with improved taste for the purpose of drinking. In addition, the stevia mixture was previously mixed with stevioside and rebaudioside in the ratio of 1: 1 weight part, and the thing adjusted so that the sweetness might be 200 times of sugar per 1 weight part was used. To this collagen powder (powder for reforming), water was added and the content was adjusted to 100 parts by weight, thereby obtaining a collagen-containing beverage having improved taste.
[실시예 39][Example 39]
콜라겐 펩티드 5중량부, 스크랄로스 0.005중량부, 스테비아 혼합물 0.01중량부, 아세설팜 칼륨 0.01중량부, 바닐라 향료 0.5중량부를 혼합한 분말을 입자형상으로 만들어 용해성을 향상시킨 콜라겐 파우더에 100중량부가 되도록 물이나 우유, 쥬스 등의 시판 음료를 혼합하여 음용할 목적의 정미를 개선한 콜라겐 파우더(재형성용 분말)를 제조하였다. 또 스테비아 혼합물은 미리 스테비오사이드와 레바우디오사이드를 1:1중량부의 비율로 혼합하고, 그 감미가 1중량부당 설탕의 200배가 되도록 조정한 것을 사용하였다. 이 콜라겐 파우더(재형성용 분말)에, 물을 첨가하고, 100중량부로 함으로써, 정미를 개선한 콜라겐 함유 음료가 얻어졌다.5 parts by weight of collagen peptide, 0.005 parts by weight of scalose, 0.01 parts by weight of stevia mixture, 0.01 parts by weight of acesulfame potassium, and 0.5 parts by weight of vanilla fragrance to form a powder, 100 parts by weight of collagen powder which improved solubility. Commercially available beverages such as water, milk, juice, etc. were mixed to prepare collagen powder (reforming powder) that improved the taste for the purpose of drinking. In addition, the stevia mixture was previously mixed with stevioside and rebaudioside in the ratio of 1: 1 weight part, and the thing adjusted so that the sweetness might be 200 times of sugar per 1 weight part was used. To this collagen powder (powder for reforming), water was added and the content was adjusted to 100 parts by weight, thereby obtaining a collagen-containing beverage having improved taste.
[실시예 40][Example 40]
콜라겐 펩티드 5중량부, 스크랄로스 0.005중량부, 스테비아 혼합물 0.01중량부, 바닐라 향료 0.5중량부를 혼합한 분말을 입자형상으로 만들어 용해성을 향상시킨 콜라겐 파우더에 100중량부가 되도록 물이나 우유, 쥬스 등의 시판 음료를 혼합하여 음용할 목적의 정미를 개선한 콜라겐 파우더(재형성용 분말)를 제조하였다. 또 스테비아 혼합물은 미리 스테비오사이드와 레바우디오사이드를 1:1중량부의 비 율로 혼합하고, 그 감미가 1중량부당 설탕의 200배가 되도록 조정한 것을 사용하였다. 이 콜라겐 파우더(재형성용 분말)에, 물을 첨가하고, 100중량부로 함으로써, 정미를 개선한 콜라겐 함유 음료가 얻어졌다.5 parts by weight of collagen peptide, 0.005 parts by weight of scalose, 0.01 parts by weight of stevia mixture, and 0.5 parts by weight of vanilla fragrance to form 100 parts by weight of water, milk, juice, etc. A commercial beverage was mixed to prepare a collagen powder (reforming powder) with improved taste for the purpose of drinking. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 1 part by weight, and adjusting the sweetness to 200 times the sugar per 1 part by weight. To this collagen powder (powder for reforming), water was added and the content was adjusted to 100 parts by weight, thereby obtaining a collagen-containing beverage having improved taste.
[실시예 41][Example 41]
콜라겐 펩티드 5중량부, 스크랄로스 0.005중량부, 스테비아 혼합물 0.01중량부를 혼합한 분말을 입자형상으로 만들어 용해성을 향상시킨 콜라겐 파우더에 100중량부가 되도록 물이나 우유, 쥬스 등의 시판 음료를 혼합하여 음용할 목적의 정미를 개선한 콜라겐 파우더(재형성용 분말)를 제조하였다. 또 스테비아 혼합물은 미리 스테비오사이드와 레바우디오사이드를 1:1중량부의 비율로 혼합하고, 그 감미가 1중량부당 설탕의 200배가 되도록 조정한 것을 사용하였다. 이 콜라겐 파우더(재형성용 분말)에, 물을 첨가하고, 100중량부로 함으로써, 정미를 개선한 콜라겐 함유 음료가 얻어졌다.5 parts by weight of collagen peptide, 0.005 parts by weight of scalose, and 0.01 parts by weight of stevia mixture were mixed into commercially available beverages such as water, milk, juice, etc. so that 100 parts by weight of the collagen powder had improved solubility. Collagen powder (powder for reforming) was prepared to improve the taste. In addition, the stevia mixture was previously mixed with stevioside and rebaudioside in the ratio of 1: 1 weight part, and the thing adjusted so that the sweetness might be 200 times of sugar per 1 weight part was used. To this collagen powder (powder for reforming), water was added and the content was adjusted to 100 parts by weight, thereby obtaining a collagen-containing beverage having improved taste.
[실시예 42][Example 42]
콜라겐 펩티드 5중량부, 스크랄로스 0.005중량부, 스테비아 혼합물 0.01중량부, 아세설팜 칼륨 0.01중량부를 혼합한 분말을 입자형상으로 만들어 용해성을 향상시킨 콜라겐 파우더에 100중량부가 되도록 물이나 우유, 쥬스 등의 시판 음료를 혼합하여 음용할 목적의 정미를 개선한 콜라겐 파우더(재형성용 분말)를 제조하였다. 또 스테비아 혼합물은 미리 스테비오사이드와 레바우디오사이드를 1:0.3중량부의 비율로 혼합하고, 그 감미가 1중량부당 설탕의 200배가 되도록 조정한 것을 사용하였다. 이 콜라겐 파우더(재형성용 분말)에, 물을 첨가하고, 100중량부로 함으 로써, 정미를 개선한 콜라겐 함유 음료가 얻어졌다.5 parts by weight of collagen peptide, 0.005 parts by weight of scalose, 0.01 parts by weight of stevia mixture and 0.01 parts by weight of acesulfame potassium into particles to improve the solubility of the collagen powder to 100 parts by weight of water, milk or juice The commercially available beverages, such as collagen powder (reforming powder) were prepared by improving the taste of the purpose of drinking. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 0.3 parts by weight, and adjusting the sweetness so that the sweetness was 200 times the sugar per 1 part by weight. To this collagen powder (powder for reforming), water was added and the content was adjusted to 100 parts by weight to obtain a collagen-containing beverage having improved taste.
[실시예 43][Example 43]
콜라겐 펩티드 5중량부, 스크랄로스 0.005중량부, 스테비아 혼합물 0.01중량부, 아세설팜 칼륨 0.01중량부를 혼합한 분말을 입자형상으로 만들어 용해성을 향상시킨 콜라겐 파우더에 100중량부가 되도록 물이나 우유, 쥬스 등의 시판 음료를 혼합하여 음용할 목적의 정미를 개선한 콜라겐 파우더(재형성용 분말)를 제조하였다. 또 스테비아 혼합물은 미리 스테비오사이드와 레바우디오사이드를 1:2.5중량부의 비율로 혼합하고, 그 감미가 1중량부당 설탕의 200배가 되도록 조정한 것을 사용하였다. 이 콜라겐 파우더(재형성용 분말)에, 물을 첨가하고, 100중량부로 함으로써, 정미를 개선한 콜라겐 함유 음료가 얻어졌다.5 parts by weight of collagen peptide, 0.005 parts by weight of scalose, 0.01 parts by weight of stevia mixture and 0.01 parts by weight of acesulfame potassium into particles to improve the solubility of the collagen powder to 100 parts by weight of water, milk or juice The commercially available beverages, such as collagen powder (reforming powder) were prepared by improving the taste of the purpose of drinking. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 2.5 parts by weight, and adjusting the sweetness so as to be 200 times the sugar per 1 part by weight. To this collagen powder (powder for reforming), water was added and the content was adjusted to 100 parts by weight, thereby obtaining a collagen-containing beverage having improved taste.
[실시예 44][Example 44]
콜라겐 펩티드 5중량부, 스크랄로스 0.005중량부, 스테비아 혼합물 0.01중량부, 아세설팜 칼륨 0.01중량부, 바닐라 향료 0.5중량부, 비타민C 0.5중량부를 혼합한 분말을 입자형상으로 만들어 용해성을 향상시킨 콜라겐 파우더에 100중량부가 되도록 물이나 우유, 쥬스 등의 시판 음료를 혼합하여 음용할 목적의 정미를 개선한 콜라겐 파우더(재형성용 분말)를 제조하였다. 또 스테비아 혼합물은 미리 스테비오사이드와 레바우디오사이드를 1:1중량부의 비율로 혼합하고, 그 감미가 1중량부당 설탕의 200배가 되도록 조정한 것을 사용하였다. 이 콜라겐 파우더(재형성용 분말)에, 물을 첨가하고, 100중량부로 함으로써, 정미를 개선한 콜라겐 함유 음료가 얻어졌다.5 parts by weight of collagen peptide, 0.005 parts by weight of scalose, 0.01 parts by weight of stevia mixture, 0.01 parts by weight of acesulfame potassium, 0.5 parts by weight of vanilla flavoring, and 0.5 parts by weight of vitamin C into particles to improve the solubility. A collagen powder (reforming powder) was prepared in which a commercially available beverage such as water, milk, juice, or the like was mixed to 100 parts by weight of collagen powder to improve the taste for drinking. In addition, the stevia mixture was previously mixed with stevioside and rebaudioside in the ratio of 1: 1 weight part, and the thing adjusted so that the sweetness might be 200 times of sugar per 1 weight part was used. To this collagen powder (powder for reforming), water was added and the content was adjusted to 100 parts by weight, thereby obtaining a collagen-containing beverage having improved taste.
[실시예 45][Example 45]
콜라겐 펩티드 5중량부, 스크랄로스 0.005중량부, 스테비아 혼합물 0.01중량부, 아세설팜 칼륨 0.01중량부, 바닐라 향료 0.5중량부, 비타민C 5중량부를 혼합한 분말을 입자형상으로 만들어 용해성을 향상시킨 콜라겐 파우더에 100중량부가 되도록 물이나 우유, 쥬스 등의 시판 음료를 혼합하여 음용할 목적의 정미를 개선한 콜라겐 파우더(재형성용 분말)를 제조하였다. 또 스테비아 혼합물은 미리 스테비오사이드와 레바우디오사이드를 1:1중량부의 비율로 혼합하고, 그 감미가 1중량부당 설탕의 200배가 되도록 조정한 것을 사용하였다. 이 콜라겐 파우더(재형성용 분말)에, 물을 첨가하고, 100중량부로 함으로써, 정미를 개선한 콜라겐 함유 음료가 얻어졌다.5 parts by weight of collagen peptide, 0.005 parts by weight of scalose, 0.01 parts by weight of stevia mixture, 0.01 parts by weight of acesulfame potassium, 0.5 parts by weight of vanilla flavoring, and 5 parts by weight of vitamin C into particles to improve the solubility. A collagen powder (reforming powder) was prepared in which a commercially available beverage such as water, milk, juice, or the like was mixed to 100 parts by weight of collagen powder to improve the taste for drinking. In addition, the stevia mixture was previously mixed with stevioside and rebaudioside in the ratio of 1: 1 weight part, and the thing adjusted so that the sweetness might be 200 times of sugar per 1 weight part was used. To this collagen powder (powder for reforming), water was added and the content was adjusted to 100 parts by weight, thereby obtaining a collagen-containing beverage having improved taste.
[실시예 46][Example 46]
실시예 39의 콜라겐 펩티드 대신에 콜라겐(평균 분자량 95,000)을 사용하는 것 이외에는 마찬가지로 정미를 개선한 콜라겐 파우더(재형성용 분말)를 제조하였다. 이 콜라겐 파우더는 약간 점도가 상승하는 경향이 확인되었으나, 충분히 식용 가능하였다. 이 콜라겐 파우더(재형성용 분말)에, 물을 첨가하고, 100중량부로 함으로써, 정미를 개선한 콜라겐 함유음료가 얻어졌다.Instead of using the collagen peptide of Example 39, except that collagen (average molecular weight 95,000) was used, a collagen powder (powder for reforming) was similarly improved. It was confirmed that this collagen powder tended to increase in viscosity slightly, but was sufficiently edible. By adding water to this collagen powder (powder for reforming) to make it 100 weight part, the collagen containing beverage which refined the taste was obtained.
[실시예 47][Example 47]
콜라겐 펩티드 5중량부, 스크랄로스 0.005중량부, 스테비아 혼합물 0.01중량부, 아세설팜 칼륨 0.01중량부에, 쇼트닝, 버터 등의 유지류, 설탕, 물엿 등의 당류, 밀가루, 팽창제, 향료를 100중량부가 되도록 혼합하여, 봉모양으로 성형한 후, 오븐에서 소성(燒成)자연 방냉(放冷)하여 정미를 개선한 콜라겐 함유 비스킷을 제조하였다. 또 스테비아 혼합물은 미리 스테비오사이드와 레바우디오사이드를 1:1중량부의 비율로 혼합하고, 그 감미가 1중량부당 설탕의 200배가 되도록 조정한 것을 사용하였다.5 parts by weight of collagen peptide, 0.005 parts by weight of scalose, 0.01 parts by weight of stevia mixture, 0.01 parts by weight of acesulfame potassium, 100 parts by weight of sugars such as fats and oils such as shortening and butter, sugars and starch syrup, flour, swelling agent and fragrance. The mixture was mixed so as to be added, molded into a rod shape, and then calcined in an oven to naturally cool to prepare a collagen-containing biscuit having improved taste. In addition, the stevia mixture was previously mixed with stevioside and rebaudioside in the ratio of 1: 1 weight part, and the thing adjusted so that the sweetness might be 200 times of sugar per 1 weight part was used.
[실시예 48][Example 48]
콜라겐 펩티드 5중량부, 스크랄로스 0.005중량부, 스테비아 혼합물 0.01중량부, 아세설팜 칼륨 0.01중량부, 버터 향료, 밀크 향료 0.5중량부에, 쇼트닝, 버터 등의 유지류, 설탕, 물엿 등의 당류, 밀가루, 팽창제를 100중량부가 되도록 혼합하여, 봉모양으로 성형한 후, 오븐에서 소성자연 방냉하여 정미를 개선한 콜라겐 함유 비스킷을 제조하였다. 또 스테비아 혼합물은 미리 스테비오사이드와 레바우디오사이드를 1:1중량부의 비율로 혼합하고, 그 감미가 1중량부당 설탕의 200배가 되도록 조정한 것을 사용하였다.5 parts by weight of collagen peptide, 0.005 parts by weight of scalose, 0.01 parts by weight of stevia mixture, 0.01 parts by weight of acesulfame potassium, butter flavors, and 0.5 parts by weight of milk flavors, sugars such as shortening, fats and oils such as butter, sugar and starch syrup. , 100 parts by weight of flour, and an expanding agent were mixed to form a rod, and then calcined and naturally cooled in an oven to prepare a collagen-containing biscuit having improved taste. In addition, the stevia mixture was previously mixed with stevioside and rebaudioside in the ratio of 1: 1 weight part, and the thing adjusted so that the sweetness might be 200 times of sugar per 1 weight part was used.
[실시예 49][Example 49]
콜라겐 펩티드 5중량부, 스크랄로스 0.005중량부, 스테비아 혼합물 0.01중량부, 버터 향료, 밀크 향료 0.5중량부에, 쇼트닝, 버터 등의 유지류, 설탕, 물엿 등의 당류, 밀가루, 팽창제를 100중량부가 되도록 혼합하여, 봉모양으로 성형한 후, 오븐에서 소성자연 방냉하여 정미를 개선한 콜라겐 함유 비스킷을 제조하였다. 또 스테비아 혼합물은 미리 스테비오사이드와 레바우디오사이드를 1:1중량부의 비율로 혼합하고, 그 감미가 1중량부당 설탕의 200배가 되도록 조정한 것을 사용하였다.5 parts by weight of collagen peptide, 0.005 parts by weight of scalose, 0.01 parts by weight of stevia mixture, butter and 0.5 parts by weight of milk flavor, 100 parts by weight of sugars such as shortening and butter, sugar and starch syrup, flour and expanding agent The mixture was mixed so as to form a rod, and then calcined and naturally cooled in an oven to prepare a collagen-containing biscuit having improved taste. In addition, the stevia mixture was previously mixed with stevioside and rebaudioside in the ratio of 1: 1 weight part, and the thing adjusted so that the sweetness might be 200 times of sugar per 1 weight part was used.
[실시예 50][Example 50]
콜라겐 펩티드 5중량부, 스크랄로스 0.005중량부, 스테비아 혼합물 0.01중량부에, 쇼트닝, 버터 등의 유지류, 설탕, 물엿 등의 당류, 밀가루, 팽창제, 향료를 100중량부가 되도록 혼합하여, 봉모양으로 성형한 후, 오븐에서 소성자연 방냉하여 정미를 개선한 콜라겐 함유 비스킷을 제조하였다. 또 스테비아 혼합물은 미리 스테비오사이드와 레바우디오사이드를 1:1중량부의 비율로 혼합하고, 그 감미가 1중량부당 설탕의 200배가 되도록 조정한 것을 사용하였다.5 parts by weight of collagen peptide, 0.005 parts by weight of scalose and 0.01 parts by weight of stevia mixture are mixed with 100 parts by weight of sugars such as shortening and butter, sugars such as sugar, starch syrup, flour, swelling agent and fragrance. After molding, a collagen-containing biscuit was prepared by improving the natural taste by calcining in an oven. In addition, the stevia mixture was previously mixed with stevioside and rebaudioside in the ratio of 1: 1 weight part, and the thing adjusted so that the sweetness might be 200 times of sugar per 1 weight part was used.
[실시예 51][Example 51]
콜라겐 펩티드 5중량부, 스크랄로스 0.005중량부, 스테비아 혼합물 0.01중량부, 아세설팜 칼륨 0.01중량부, 버터 향료, 밀크 향료 0.5중량부에, 쇼트닝, 버터 등의 유지류, 설탕, 물엿 등의 당류, 밀가루, 팽창제를 100중량부가 되도록 혼합하여, 봉모양으로 성형한 후, 오븐에서 소성자연 방냉하여 정미를 개선한 콜라겐 함유 비스킷을 제조하였다. 또 스테비아 혼합물은 미리 스테비오사이드와 레바우디오사이드를 1:0.3중량부의 비율로 혼합하고, 그 감미가 1중량부당 설탕의 200배가 되도록 조정한 것을 사용하였다.5 parts by weight of collagen peptide, 0.005 parts by weight of scalose, 0.01 parts by weight of stevia mixture, 0.01 parts by weight of acesulfame potassium, butter flavors, and 0.5 parts by weight of milk flavors, sugars such as shortening, fats and oils such as butter, sugar and starch syrup. , 100 parts by weight of flour, and an expanding agent were mixed to form a rod, and then calcined and naturally cooled in an oven to prepare a collagen-containing biscuit having improved taste. The stevia mixture was prepared by mixing stevioside and rebaudioside in a ratio of 1: 0.3 parts by weight, and adjusting the sweetness so that the sweetness was 200 times the sugar per 1 part by weight.
[실시예 52][Example 52]
콜라겐 펩티드 5중량부, 스크랄로스 0.005중량부, 스테비아 혼합물 0.01중량부, 아세설팜 칼륨 0.01중량부, 버터 향료, 밀크 향료 0.5중량부에, 쇼트닝, 버터 등의 유지류, 설탕, 물엿 등의 당류, 밀가루, 팽창제를 100중량부가 되도록 혼합하여, 봉모양으로 성형한 후, 오븐에서 소성자연 방냉하여 정미를 개선한 콜라겐 함유 비스킷을 제조하였다. 또 스테비아 혼합물은 미리 스테비오사이드와 레바우디오 사이드를 1:2.5중량부의 비율로 혼합하고, 그 감미가 1중량부당 설탕의 200배가 되도록 조정한 것을 사용하였다.5 parts by weight of collagen peptide, 0.005 parts by weight of scalose, 0.01 parts by weight of stevia mixture, 0.01 parts by weight of acesulfame potassium, butter flavors, and 0.5 parts by weight of milk flavors, sugars such as shortening, fats and oils such as butter, sugar and starch syrup. , 100 parts by weight of flour, and an expanding agent were mixed to form a rod, and then calcined and naturally cooled in an oven to prepare a collagen-containing biscuit having improved taste. As the stevia mixture, stevioside and rebaudioside were previously mixed at a ratio of 1: 2.5 parts by weight, and the sweetener was adjusted so that the sweetness was 200 times the sugar per 1 part by weight.
[실시예 53][Example 53]
콜라겐 펩티드 5중량부, 스크랄로스 0.005중량부, 스테비아 혼합물 0.01중량부, 아세설팜 칼륨 0.01중량부, 버터 향료, 밀크 향료 0.5중량부, 비타민C 0.5중량부에, 쇼트닝, 버터 등의 유지류, 설탕, 물엿 등의 당류, 밀가루, 팽창제, 향료를 100중량부가 되도록 혼합하여, 봉모양으로 성형한 후, 오븐에서 소성자연 방냉하여 정미를 개선한 콜라겐 함유 비스킷을 제조하였다. 또 스테비아 혼합물은 미리 스테비오사이드와 레바우디오사이드를 1:1중량부의 비율로 혼합하고, 그 감미가 1중량부당 설탕의 200배가 되도록 조정한 것을 사용하였다.5 parts by weight of collagen peptide, 0.005 parts by weight of scalose, 0.01 parts by weight of stevia mixture, 0.01 parts by weight of acesulfame potassium, butter flavoring, 0.5 parts by weight of milk fragrance, 0.5 parts by weight of vitamin C, oils such as shortening and butter, Sugars such as sugar, starch syrup, flour, swelling agent, and flavorings were mixed to 100 parts by weight, molded into rods, and then calcined and naturally cooled in an oven to prepare collagen-containing biscuits having improved taste. In addition, the stevia mixture was previously mixed with stevioside and rebaudioside in the ratio of 1: 1 weight part, and the thing adjusted so that the sweetness might be 200 times of sugar per 1 weight part was used.
[실시예 54][Example 54]
콜라겐 펩티드 5중량부, 스크랄로스 0.005중량부, 스테비아 혼합물 0.01중량부에, 아세설팜 칼륨 0.01중량부, 버터 향료, 밀크 향료 0.5중량부, 비타민C 5중량부에, 쇼트닝, 버터 등의 유지류, 설탕, 물엿 등의 당류, 밀가루, 팽창제를 100중량부가 되도록 혼합하여, 봉모양으로 성형한 후, 오븐에서 소성자연 방냉하여 정미를 개선한 콜라겐 함유 비스킷을 제조하였다. 또 스테비아 혼합물은 미리 스테비오사이드와 레바우디오사이드를 1:1중량부의 비율로 혼합하고, 그 감미가 1중량부당 설탕의 200배가 되도록 조정한 것을 사용하였다.5 parts by weight of collagen peptide, 0.005 parts by weight of scalose, 0.01 parts by weight of stevia mixture, 0.01 parts by weight of acesulfame potassium, butter flavoring, 0.5 parts by weight of milk flavoring, 5 parts by weight of vitamin C, and short fats and oils such as butter. , Sugar, syrup and other sugars, flour, swelling agent was mixed to 100 parts by weight, and formed into a rod shape, and then calcined and naturally cooled in an oven to prepare a collagen-containing biscuit having improved taste. In addition, the stevia mixture was previously mixed with stevioside and rebaudioside in the ratio of 1: 1 weight part, and the thing adjusted so that the sweetness might be 200 times of sugar per 1 weight part was used.
[실시예 55][Example 55]
실시예 48의 콜라겐 펩티드 대신에 콜라겐(평균 분자량 95,000)을 사용하는 것 이외에는 마찬가지로 정미를 개선한 콜라겐 비스킷을 제조하였다. 이 비스킷은 약간 이에 달라붙는 것이 확인되었으나, 충분히 식용 가능하였다. A collagen biscuit with a similarly improved taste was prepared except that collagen (average molecular weight 95,000) was used instead of the collagen peptide of Example 48. This biscuit was found to stick slightly to it, but was sufficiently edible.
[실시예 56]Example 56
콜라겐 펩티드 20중량부, 스크랄로스 0.005중량부, 스테비아 혼합물 0.01중량부, 아세설팜 칼륨 0.01중량부를 혼합하였다. 또 스테비아 혼합물은 미리 스테비오사이드와 레바우디오사이드를 1:1중량부의 비율로 혼합하고, 그 감미가 1중량부당 설탕의 200배가 되도록 조정한 것을 사용하였다. 이들에 카카오 매스 또는 코코아 파우더, 전지분유 또는 탈지분유, 코코아 버터, 식물유지, 설탕, 감미료, 그 밖의 당질을 혼합, 분쇄롤로 미립자화한 후, 코코아 버터, 식물유지를 첨가하여 45∼70℃에서 반죽한 다음, 유화제, 향료를 첨가하여 합계 100중량부의 부드러운 식감의 초콜릿을 만들었다. 이 초콜릿을 온도 조절한 후 성형하여, 정미를 개선한 콜라겐 함유 초콜릿을 제조하였다.20 parts by weight of collagen peptide, 0.005 parts by weight of scalose, 0.01 parts by weight of stevia mixture, and 0.01 parts by weight of acesulfame potassium were mixed. In addition, the stevia mixture was previously mixed with stevioside and rebaudioside in the ratio of 1: 1 weight part, and the thing adjusted so that the sweetness might be 200 times of sugar per 1 weight part was used. Cacao mass or cocoa powder, whole milk powder or skim milk powder, cocoa butter, vegetable oil, sugar, sweetener, and other sugars are mixed and finely pulverized with a crushing roll, and then cocoa butter and vegetable oil are added to the mixture at 45 to 70 ° C. After kneading, an emulsifier and a fragrance were added to make a chocolate with a soft texture of 100 parts by weight in total. This chocolate was temperature-controlled and molded to produce a collagen-containing chocolate having improved taste.
[실시예 57][Example 57]
콜라겐 펩티드 20중량부, 스크랄로스 0.005중량부, 스테비아 혼합물 0.01중량부, 아세설팜 칼륨 0.01중량부를 혼합하였다. 또 스테비아 혼합물은 미리 스테비오사이드와 레바우디오사이드를 1:1중량부의 비율로 혼합하고, 그 감미가 1중량부당 설탕의 200배가 되도록 조정한 것을 사용하였다. 이들에 카카오 매스 또는 코코아 파우더, 전지분유 또는 탈지분유, 코코아 버터, 식물유지, 설탕, 감미료, 그 밖의 당질을 혼합, 분쇄롤로 미립자화한 후, 코코아 버터, 식물유지를 첨가하여 45∼70℃에서 반죽한 다음, 유화제, 딸기 향료를 첨가하여 합계 100중량부의 부드러운 식감의 초콜릿을 만들었다. 이 초콜릿을 온도 조절한 후 성형하여, 정미를 개선한 콜라겐 함유 초콜릿을 제조하였다.20 parts by weight of collagen peptide, 0.005 parts by weight of scalose, 0.01 parts by weight of stevia mixture, and 0.01 parts by weight of acesulfame potassium were mixed. In addition, the stevia mixture was previously mixed with stevioside and rebaudioside in the ratio of 1: 1 weight part, and the thing adjusted so that the sweetness might be 200 times of sugar per 1 weight part was used. Cacao mass or cocoa powder, whole milk powder or skim milk powder, cocoa butter, vegetable oil, sugar, sweetener, and other sugars are mixed and finely pulverized with a crushing roll, and then cocoa butter and vegetable oil are added to the mixture at 45 to 70 ° C. After kneading, an emulsifier and a strawberry flavor were added to make a chocolate with a soft texture of 100 parts by weight in total. This chocolate was temperature-controlled and molded to produce a collagen-containing chocolate having improved taste.
[실시예 58][Example 58]
콜라겐 펩티드 20중량부, 스크랄로스 0.005중량부, 스테비아 혼합물 0.01중량부를 혼합하였다. 또 스테비아 혼합물은 미리 스테비오사이드와 레바우디오사이드를 1:1중량부의 비율로 혼합하고, 그 감미가 1중량부당 설탕의 200배가 되도록 조정한 것을 사용하였다. 이들에 카카오 매스 또는 코코아 파우더, 전지분유 또는 탈지분유, 코코아 버터, 식물유지, 설탕, 감미료, 그 밖의 당질을 혼합, 분쇄롤로 미립자화한 후, 코코아 버터, 식물유지를 첨가하여 45∼70℃에서 반죽한 다음, 유화제, 딸기 향료를 첨가하여 합계 100중량부의 부드러운 식감의 초콜릿을 만들었다. 이 초콜릿을 온도 조절한 후 성형하여, 정미를 개선한 콜라겐 함유 초콜릿을 제조하였다.20 parts by weight of collagen peptide, 0.005 parts by weight of scalose, and 0.01 parts by weight of stevia mixture were mixed. In addition, the stevia mixture was previously mixed with stevioside and rebaudioside in the ratio of 1: 1 weight part, and the thing adjusted so that the sweetness might be 200 times of sugar per 1 weight part was used. Cacao mass or cocoa powder, whole milk powder or skim milk powder, cocoa butter, vegetable oil, sugar, sweetener, and other sugars are mixed and finely pulverized with a crushing roll, and then cocoa butter and vegetable oil are added to the mixture at 45 to 70 ° C. After kneading, an emulsifier and a strawberry flavor were added to make a chocolate with a soft texture of 100 parts by weight in total. This chocolate was temperature-controlled and molded to produce a collagen-containing chocolate having improved taste.
[실시예 59][Example 59]
콜라겐 펩티드 20중량부, 스크랄로스 0.005중량부, 스테비아 혼합물 0.01중량부를 혼합하였다. 또 스테비아 혼합물은 미리 스테비오사이드와 레바우디오사이드를 1:1중량부의 비율로 혼합하고, 그 감미가 1중량부당 설탕의 200배가 되도록 조정한 것을 사용하였다. 이들에 카카오 매스 또는 코코아 파우더, 전지분유 또는 탈지분유, 코코아 버터, 식물유지, 설탕, 감미료, 그 밖의 당질을 혼합, 분쇄롤로 미립자화한 후, 코코아 버터, 식물유지를 첨가하여 45∼70℃에서 반죽한 다음, 유화제, 향료를 첨가하여 합계 100중량부의 부드러운 식감의 초콜릿을 만들었다. 이 초콜릿을 온도 조절한 후 성형하여, 정미를 개선한 콜라겐 함유 초콜릿을 제조하였다.20 parts by weight of collagen peptide, 0.005 parts by weight of scalose, and 0.01 parts by weight of stevia mixture were mixed. In addition, the stevia mixture was previously mixed with stevioside and rebaudioside in the ratio of 1: 1 weight part, and the thing adjusted so that the sweetness might be 200 times of sugar per 1 weight part was used. Cacao mass or cocoa powder, whole milk powder or skim milk powder, cocoa butter, vegetable oil, sugar, sweetener, and other sugars are mixed and finely pulverized with a crushing roll, and then cocoa butter and vegetable oil are added to the mixture at 45 to 70 ° C. After kneading, an emulsifier and a fragrance were added to make a chocolate with a soft texture of 100 parts by weight in total. This chocolate was temperature-controlled and molded to produce a collagen-containing chocolate having improved taste.
[실시예 60][Example 60]
콜라겐 펩티드 20중량부, 스크랄로스 0.005중량부, 스테비아 혼합물 0.01중량부, 아세설팜 칼륨 0.01중량부를 혼합하였다. 또 스테비아 혼합물은 미리 스테비오사이드와 레바우디오사이드를 1:0.3중량부의 비율로 혼합하고, 그 감미가 1중량부당 설탕의 200배가 되도록 조정한 것을 사용하였다. 이들에 카카오 매스 또는 코코아 파우더, 전지분유 또는 탈지분유, 코코아 버터, 식물유지, 설탕, 감미료, 그 밖의 당질을 혼합, 분쇄롤로 미립자화한 후, 코코아 버터, 식물유지를 첨가하여 45∼70℃에서 반죽한 다음, 유화제, 딸기 향료를 첨가하여 합계 100중량부의 부드러운 식감의 초콜릿을 만들었다. 이 초콜릿을 온도 조절한 후 성형하여, 정미를 개선한 콜라겐 함유 초콜릿을 제조하였다.20 parts by weight of collagen peptide, 0.005 parts by weight of scalose, 0.01 parts by weight of stevia mixture, and 0.01 parts by weight of acesulfame potassium 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 so that the sweetness was 200 times the sugar per 1 part by weight. Cacao mass or cocoa powder, whole milk powder or skim milk powder, cocoa butter, vegetable oil, sugar, sweetener, and other sugars are mixed and finely pulverized with a crushing roll, and then cocoa butter and vegetable oil are added to the mixture at 45 to 70 ° C. After kneading, an emulsifier and a strawberry flavor were added to make a chocolate with a soft texture of 100 parts by weight in total. This chocolate was temperature-controlled and molded to produce a collagen-containing chocolate having improved taste.
[실시예 61][Example 61]
콜라겐 펩티드 20중량부, 스크랄로스 0.005중량부, 스테비아 혼합물 0.01중량부, 아세설팜 칼륨 0.01중량부를 혼합하였다. 또 스테비아 혼합물은 미리 스테비오사이드와 레바우디오사이드를 1:2.5중량부의 비율로 혼합하고, 그 감미가 1중량부당 설탕의 200배가 되도록 조정한 것을 사용하였다. 이들에 카카오 매스 또는 코코아 파우더, 전지분유 또는 탈지분유, 코코아 버터, 식물유지, 설탕, 감미료, 그 밖의 당질을 혼합, 분쇄롤로 미립자화한 후, 코코아 버터, 식물유지를 첨가하여 45∼70℃에서 반죽한 다음, 유화제, 향료를 첨가하여 합계 100중량부의 부드러운 식 감의 초콜릿을 만들었다. 이 초콜릿을 온도 조절한 후 성형하여, 정미를 개선한 콜라겐 함유 초콜릿을 제조하였다.20 parts by weight of collagen peptide, 0.005 parts by weight of scalose, 0.01 parts by weight of stevia mixture, and 0.01 parts 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 so as to be 200 times the sugar per 1 part by weight. Cacao mass or cocoa powder, whole milk powder or skim milk powder, cocoa butter, vegetable oil, sugar, sweetener, and other sugars are mixed and finely pulverized with a crushing roll, and then cocoa butter and vegetable oil are added to the mixture at 45 to 70 ° C. After kneading, an emulsifier and a fragrance were added to make a chocolate with a soft texture of 100 parts by weight in total. This chocolate was temperature-controlled and molded to produce a collagen-containing chocolate having improved taste.
[실시예 62][Example 62]
콜라겐 펩티드 20중량부, 스크랄로스 0.005중량부, 스테비아 혼합물 0.01중량부, 아세설팜 칼륨 0.01중량부를 혼합하였다. 또 스테비아 혼합물은 미리 스테비오사이드와 레바우디오사이드를 1:2.5중량부의 비율로 혼합하고, 그 감미가 1중량부당 설탕의 200배가 되도록 조정한 것을 사용하였다. 이들에 카카오 매스 또는 코코아 파우더, 전지분유 또는 탈지분유, 코코아 버터, 식물유지, 설탕, 감미료, 그 밖의 당질을 혼합, 분쇄롤로 미립자화한 후, 코코아 버터, 식물유지를 첨가하여 45∼70℃에서 반죽한 다음, 비타민C 0.5중량부, 유화제, 딸기 향료를 첨가하여 합계 100중량부의 부드러운 식감의 초콜릿을 만들었다. 이 초콜릿을 온도 조절한 후 성형하여, 정미를 개선한 콜라겐 함유 초콜릿을 제조하였다.20 parts by weight of collagen peptide, 0.005 parts by weight of scalose, 0.01 parts by weight of stevia mixture, and 0.01 parts 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 so as to be 200 times the sugar per 1 part by weight. Cacao mass or cocoa powder, whole milk powder or skim milk powder, cocoa butter, vegetable oil, sugar, sweetener, and other sugars are mixed and finely pulverized with a crushing roll, and then cocoa butter and vegetable oil are added to the mixture at 45 to 70 ° C. After kneading, 0.5 parts by weight of vitamin C, an emulsifier, and a strawberry flavor were added to make a total of 100 parts by weight of soft chocolate. This chocolate was temperature-controlled and molded to produce a collagen-containing chocolate having improved taste.
[실시예 63][Example 63]
콜라겐 펩티드 20중량부, 스크랄로스 0.005중량부, 스테비아 혼합물 0.01중량부, 아세설팜 칼륨 0.01중량부를 혼합하였다. 또 스테비아 혼합물은 미리 스테비오사이드와 레바우디오사이드를 1:1중량부의 비율로 혼합하고, 그 감미가 1중량부당 설탕의 200배가 되도록 조정한 것을 사용하였다. 이들에 카카오 매스 또는 코코아 파우더, 전지분유 또는 탈지분유, 코코아 버터, 식물유지, 설탕, 감미료, 그 밖의 당질을 혼합, 분쇄롤로 미립자화한 후, 코코아 버터, 식물유지를 첨가하여 45∼70℃에서 반죽한 다음, 비타민C 5중량부, 유화제, 딸기 향료를 첨가하여 합계 100 중량부의 부드러운 식감의 초콜릿을 만들었다. 이 초콜릿을 온도 조절한 후 성형하여, 정미를 개선한 콜라겐 함유 초콜릿을 제조하였다.20 parts by weight of collagen peptide, 0.005 parts by weight of scalose, 0.01 parts by weight of stevia mixture, and 0.01 parts by weight of acesulfame potassium were mixed. In addition, the stevia mixture was previously mixed with stevioside and rebaudioside in the ratio of 1: 1 weight part, and the thing adjusted so that the sweetness might be 200 times of sugar per 1 weight part was used. Cacao mass or cocoa powder, whole milk powder or skim milk powder, cocoa butter, vegetable oil, sugar, sweetener, and other sugars are mixed and finely pulverized with a crushing roll, and then cocoa butter and vegetable oil are added to the mixture at 45 to 70 ° C. After kneading, 5 parts by weight of vitamin C, an emulsifier, and a strawberry flavor were added to make a total of 100 parts by weight of soft chocolate. This chocolate was temperature-controlled and molded to produce a collagen-containing chocolate having improved taste.
[실시예 64][Example 64]
실시예 57의 콜라겐 펩티드 대신에 콜라겐(평균 분자량 95,000)을 사용하는 것 이외에는 마찬가지로 정미를 개선한 콜라겐 함유 초콜릿을 제조하였다. 이 초콜릿은 식감에 약간 끈적거리는 느낌이 확인되었으나, 충분히 식용 가능하였다.Instead of using the collagen peptide of Example 57, except that collagen (average molecular weight 95,000) was used, a collagen-containing chocolate with similar taste was improved. This chocolate was found to be slightly sticky to the texture, but was sufficiently edible.
콜라겐 함유 음식품에 스크랄로스 및 스테비아 추출물을, 바람직하게는 추가로 아세설팜 칼륨을 배합함으로써, 콜라겐의 정미를 현저하게 개선하는 것이 가능하다.It is possible to remarkably improve the taste of collagen by incorporating a scalose and stevia extract, preferably acesulfame potassium, into the collagen-containing food and drink.
Claims (13)
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JPJP-P-2004-00378308 | 2004-12-27 | ||
| JP2004378308 | 2004-12-27 | ||
| JP2005293926A JP4630787B2 (en) | 2004-12-27 | 2005-10-06 | Collagen-containing food and drink |
| JPJP-P-2005-00293926 | 2005-10-06 |
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| KR20060074881A KR20060074881A (en) | 2006-07-03 |
| KR101305938B1 true KR101305938B1 (en) | 2013-09-12 |
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| KR1020050129976A KR101305938B1 (en) | 2004-12-27 | 2005-12-26 | Collagen Peptide-Containing Food and Drink |
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| 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 |
| 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 |
| 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 |
| 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 |
| JP5283676B2 (en) * | 2009-09-30 | 2013-09-04 | 富士フイルム株式会社 | Method for producing collagen peptide-containing 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 |
| 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 |
| 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 |
| AU2022288407A1 (en) * | 2021-06-07 | 2024-01-04 | Morinaga & Co., Ltd. | Beverage |
| KR20230064780A (en) | 2021-11-04 | 2023-05-11 | 주식회사 교동식품 | Jjolmyeon added small molecule collagen and manufacturing methods thereby |
| KR20230064778A (en) | 2021-11-04 | 2023-05-11 | 주식회사 교동식품 | Kalguksu noodles with low molecular collagen and their preparation methods |
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| 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 |
| JP2000152757A (en) | 1998-11-17 | 2000-06-06 | Sanei Gen Ffi Inc | Edible product whose collagen odor is masked |
| JP2001161309A (en) | 1999-12-13 | 2001-06-19 | Nippon Paper Industries Co Ltd | Method for imparting sweetness and sweetener |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4377522B2 (en) * | 2000-05-09 | 2009-12-02 | 株式会社ヤクルト本社 | Stable acidic milk beverage, method for producing the same, and additive for acidic milk beverage used therefor |
| JP2002171930A (en) * | 2000-12-08 | 2002-06-18 | Morita Kagaku Kogyo Kk | Sweetener composition |
| JP4287620B2 (en) * | 2002-05-31 | 2009-07-01 | 株式会社ロッテ | Taste modifier and food and drink, extract, pharmaceutical and oral composition using the same. |
| JP2004135505A (en) * | 2002-10-15 | 2004-05-13 | Shingo Kazemoto | Diet-supplemental food |
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- 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 (4)
| 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 |
| EP1210880A1 (en) * | 1998-10-28 | 2002-06-05 | San-Ei Gen F.F.I., Inc. | Compositions containing sucralose and application thereof |
| JP2000152757A (en) | 1998-11-17 | 2000-06-06 | Sanei Gen Ffi Inc | Edible product whose collagen odor is masked |
| JP2001161309A (en) | 1999-12-13 | 2001-06-19 | Nippon Paper Industries Co Ltd | Method for imparting sweetness and sweetener |
Also Published As
| Publication number | Publication date |
|---|---|
| JP4630787B2 (en) | 2011-02-09 |
| KR20060074881A (en) | 2006-07-03 |
| JP2006204287A (en) | 2006-08-10 |
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