KR101892560B1 - Food or drink - Google Patents

Abstract

Vinegar has been known to exert a conditioning effect such as an effect of preventing the blood pressure from rising, but it has been difficult to continue to take effective vinegar because it has a peculiar irritating odor. It is an object of the present invention to provide a food and drink having improved flavor including powdered vinegar. The present invention provides a food and drink containing a component (A): a vinegar in powder form, and a component (B): protein or a decomposition product thereof. It is preferable that the component (A) is tomato powder in powder form. It is preferable that the component (B) is at least one selected from milk peptide, sesame peptides, pig peptides, fish peptides, soybean peptides, whey proteins, milk powder, skim milk powder and starch milk.

Description

FOOD OR DRINK

The present invention relates to food and drink.

It has long been known that vinegar has various conditioning effects. Examples of the condition control effect include a secretion promoting effect of digestive juices, a fatigue recovery effect, a diabetes and obesity prevention effect, a blood pressure rise prevention effect, an anti-aging effect, an effect of preventing the rise of blood ethanol concentration, and an antitumor effect. For this reason, the development of foods expected from these effects has been actively conducted. However, there is a problem that it is difficult to continuously take an effective amount of vinegar because the vinegar has a characteristic irritating odor and the flavor of the vinegar is not necessarily satisfactory.

Patent Document 1 discloses a method of neutralizing an acidic volatile component by treating a moromi (vinegar), a vinegar, or a separated residue thereof obtained by fermentation with acetic acid with a basic or neutral calcium-containing material to prepare a nonvolatile salt and, if necessary, degreasing, Or pulverized, and thereby the taste can be improved.

Patent Document 2 discloses that a purified product containing powdered vinegar, powdered heather extract and / or powdered ginger extract, excipient and emulsifier is not sour when eaten.

Japanese Patent Application Laid-Open No. 61-100184 Japanese Patent Application Laid-Open No. 2008-17813

However, in the method of Patent Document 1, there is still room for improvement because of the characteristic irritation and pungent taste. In the technique of Patent Document 2, the sake after the powdered vinegar feeding is avoided, but the effect is limited to the case where the formulation is tableted, and the effect of improving the flavor in the formulations other than the tablet, such as powdered vinegar, is not aimed.

It is an object of the present invention to provide a food and drink having improved flavor including powdered vinegar.

The present invention provides the following [1] to [10].

[1] Component (A): powdered vinegar; and component (B): a food or drink containing a protein or a degradation product thereof.

[2] The method according to [1], wherein the component (A)

[3] The pharmaceutical composition according to [1] or [2], wherein the component (B) is at least one selected from milk peptide, sesame peptide, porcine peptide, fish peptide, soybean peptide, whey protein, milk powder, Food and drink.

[4] The food or drink according to any one of [1] to [3], wherein the component (B) is a decomposition product of a protein and 90% or more thereof has a molecular weight of 20,000 or less.

[5] The food or drink according to any one of [1] to [4], wherein the mixing ratio of the component (A) to the component (B) is from 1: 0.1 to 3.

[6] The food or drink according to any one of [1] to [5], further comprising a coating agent, wherein the formulation is tablets.

[7] A flavor improving agent for foods or drinks comprising a protein or a decomposition product thereof and containing powdered vinegar.

[8] A method for improving the flavor of a food or drink containing a powdered vinegar by adding a protein or a degradation product thereof.

[9] A flavor improving agent for food or drink containing powdered vinegar and containing a protein or a degradation product thereof.

[10] A method for improving the flavor of a food or drink containing a protein or a decomposition product thereof by adding powdered vinegar.

(Effects of the Invention)

According to the present invention, there is provided a food and drink having improved flavor of vinegar in powder form.

Component (A) is a powdered vinegar. Vinegar is generally classified into brewing herbs and synthetic herbs, and any of them may be used, but a brewing herb is preferred. Brewed herbs include cereals and fruit candies. Examples of cereals include rice flour, barley flour, soybean flour, corn flour, malt flour, vinegar, and herb. Examples of fruit candles include apple candles, grape candles, balsamic candles, tomato candles, citrus candles, lemon candles, peach candles, herrings, fig candles, banana candles, pineapple candles, coconut candles, candy candles, And black oak and oak tree candles. Of these, fruit syrup is preferable, and tomato syrup is more preferable.

The method of producing vinegar is not limited. Generally, each of the vinegar raw materials is produced by fermentation with acetic acid. For the fermentation of acetic acid, known acetic acid bacteria (such as microorganisms in Acetobacter) may be used. The conditions such as the fermentation of acetic acid, the culture conditions such as the culture temperature and time at the time of fermentation, the fermentation species, the culture method and the like may be appropriately selected within the range of ordinary fermentation conditions.

The component (A) may be an acetate salt such as sodium acetate, potassium acetate, or calcium acetate as a main component, and preferably contains calcium acetate as a main component. As a result, strong acidity and acid smell are reduced, and palatability can be enhanced. The content of calcium acetate is preferably 40 mass% or more, more preferably 50 mass% or more, and further preferably 60 mass% or more.

An example of a method for producing vinegar in powder form from vinegar is the method described in Japanese Patent Application Laid-Open No. 61-100184. This method is briefly described as follows. A basic or neutral calcium-containing material is mixed and dissolved in vinegar to neutralize it, passed through a sieve, and spray-dried to obtain a powdered vinegar. According to this method, powdery vinegar containing calcium acetate as a main component can be obtained.

Examples of the basic or neutral calcium-containing substance include calcium hydroxide, calcium carbonate, calcium phosphate, calcium chloride, calcium citrate, calcium pyrophosphate, calcium gluconate, calcium lactate, calcium pyrophosphate, calcium stearate, Egg shell calcined calcium, shell calcined calcium, lime, etc.). The amount of the basic to neutral calcium-containing substance added is preferably such that the pH is about 7.

The component (A) may be one type of powdered vinegar, or a combination of two or more kinds of powdery vinegar having different raw materials and preparation methods.

Component (B) is a protein or its degradation product. Preferably, the protein or its degradation product is a protein or a degradation product thereof. Examples of the protein of the food include animal protein such as soybean, sesame and the like, animal protein such as gelatin, fattening meat, fish meat and milk, animal protein is preferable, milk protein is more preferable, and milk protein is more preferable.

The degradation product of the protein is preferably a hydrolyzate of a protein, more preferably a hydrolysis product of a hydrolysis enzyme. Conditions for hydrolysis at the time of obtaining the hydrolyzate (for example, the kind of the hydrolyzing enzyme, the amount of the enzyme added, the reaction time, the reaction temperature, the reaction pH, etc.) can be appropriately set depending on the type of protein and the like.

Although the decomposition product of protein usually shows a bitter taste by itself, the present inventors have unexpectedly found that the bitter taste of the protein decomposition product and the bitter taste of the powdery vinegar can be improved by combining the protein decomposition product with the vinegar powder. The degradation product of the protein may be an aggregate of the degradation product of the protein. It is preferable that 90% or more of the decomposition product of the protein has a molecular weight of 20,000 or less, more preferably 5,000 or less. When 90% or more of the protein decomposition product has a molecular weight of 20,000 or less, it means that the molecular weight per one of 90% of the peptides is 20,000 or less when the total weight is 100%. When the peptide is 1, it means that the molecular weight of the peptide is 20,000 or less. For the estimation of the molecular weight in the present invention, an HPLC method using a gel filtration column can be used. Examples of the measurement conditions include the following examples:

Column: COSMOSIL 5Diol-300-H (NACALAI TESQUE, INC.) 7.5 mm LD-600 mm:

Mobile phase: 20 mmol / l phosphate buffer (pH 7.0) + 100 mmol / l Na ₂ SO ₄ , flow rate: 1.0 ml / min, detection: UV 220 nm.

Depending on the molecular weight, the column may be appropriately changed to another column such as COSMOSIL 5Diol-120-H (NACALAI TESQUE, INC.) 7.5 mm LD-300 mm.

The protein or the degradation product may be a protein having high purity or the degradation product itself, but the purity is not limited if the protein or a component enriched in the degradation product (for example, food extract, processed product (whole milk powder, skimmed milk powder) Do not.

The component (B) is preferably at least one selected from milk peptide, sesame peptide, pig peptide, fish peptide, soybean peptide, whey protein, milk powder, skim milk powder and starch milk, and is preferably at least one selected from milk peptide, sesame peptide, More preferably at least one selected from fish peptides and soybean peptides, and more preferably milk peptides. Milk peptides and sesame peptides have an effect of inhibiting blood pressure rise similarly to vinegar, thereby improving the flavor of vinegar in powder form and exhibiting an excellent effect of suppressing an increase in blood pressure in the resulting food and drink.

Milk peptides are degradation products of proteins contained in milk. The production method of milk peptide is not particularly limited, but is usually obtained by hydrolyzing casein with an enzyme such as endopeptidase. The milk peptide preferably has an angiotensin converting enzyme (ACE) inhibitory activity (Japanese Patent No. 3816921, etc.). As a milk peptide, a commercially available product may be used. Examples of commercially available products include milk peptide MKP (molecular weight measured by mass spectrometry: 3,000 or less, manufactured by MORINAGA MILK INDUSTRY CO., LTD.).

Sesame peptides are the degradation products of proteins contained in sesame seeds. The production method of sesame peptides is not particularly limited, but examples are as follows. First, the degreased sesame is extracted from an alkaline solution, and the sesame-derived protein is obtained by isoelectric point precipitation with an acid. The sesame-derived protein is enzymatically decomposed with a protease such as suomolysin, subjected to enzymatic decomposition if necessary, and subjected to purifying filtration, concentration, sterilization and the like to obtain sesame peptides. Sesame peptides are preferred to have ACE inhibitory activity (see Monthly Food Chemical, 2002-3). As the sesame peptides, a commercially available product may be used. Examples of commercially available products include sesame peptides KM-20 (manufactured by MARUZEN PHARMACEUTICALS CO., LTD., Molecular weight: 1,800 or less).

Pork peptides are degradation products of proteins contained in the tissues of pigs (for example, collagen of pigs (including skin)). As a commercially available product, for example, a water soluble collagen peptide SS (manufactured by KYOWA HAKKO KIRIN CO., LTD., Molecular weight (peak): 5,000) can be mentioned.

Fish peptides are degradation products of proteins contained in the tissues of fish (for example, collagen of fish (including scales)). A commercial product may be used as the fish peptide. Examples of commercially available fish peptides include water-soluble fish collagen peptides (KYOWA HAKKO KIRIN CO., LTD., Molecular weight (peak): 5,000).

Soybean peptides are degradation products of proteins contained in soybeans. A commercially available product may be used as the soybean peptide, and for example, CSPHP (manufactured by KYOWA HAKKO KIRIN CO., LTD., Molecular weight (peak): 8,000) is a commercially available product.

The component (B) may be one kind of protein or a decomposition product thereof, two or more kinds of proteins or decomposition products, or a combination of at least one protein and at least one decomposition product.

The component (A): component (B) = 1: 0.1 to 3, and the component (A): the component (B) 2, more preferably component (A): component (B) = 1: 0.1 to 1. Whereby the irritating odor of the powdered vinegar can be remarkably improved.

The dose of the food or drink of the present invention is not particularly limited as long as the effect of the present invention is not impaired and may be appropriately changed depending on various factors such as the age and condition of the body to be administered. In order to obtain the desired effect, the dosage of the component (A) in the food and drink per adult is preferably 0.001 g / day to 100 g / day.

The food or drink of the present invention may contain the components (A) and (B), and may contain components other than the components (A) and (B). Examples of the other components include a component (for example, a storage stabilizer) that secures stability in storage and distribution, and various components that constitute a desired food or drink.

Components other than the components (A) and (B) contained in the food or drink of the present invention are not particularly limited so long as they do not impair the purpose of the present invention. For example, it is possible to use an oily ingredient, an excipient, a disintegrant, a binder, a lubricant, a coating agent, a colorant, a colorant, a mating agent, a flavoring agent, an antioxidant, an antiseptic, (For example, formulation stability) necessary for a formulation from a surfactant and the like, and one or two or more kinds of products selected according to the formulation of the final product can be selected.

Examples of the oily component include fatty acid esters, hydrocarbons, higher fatty acids and higher alcohols.

Examples of excipients include cellulose and derivatives thereof such as hydroxypropylcellulose, hydroxypropylmethylcellulose, methylcellulose, crystalline cellulose, ethylcellulose, and low-substituted hydroxypropylcellulose, polyvinylpyrrolidone, partially saponified polyvinyl alcohol Polysaccharides such as alginic acid, sodium alginate, and xanthan gum, starch such as corn starch, potato starch, pregelatinized starch, hydroxypropyl starch and the like, lactose, fructose such as lactose, , Sugars and sugar alcohols such as glucose, white sugar, trehalose, palatinose, mannitol, sorbitol, erythritol, xylitol, reduced palatinose, powdered reduced maltose syrup and maltitol, light silicic anhydride, fine silicon oxide, titanium oxide, And inorganic excipients such as aluminum gels.

Examples of disintegrators include, but are not limited to, crospovidone, carmellose calcium, croscarmellose sodium, low-substituted hydroxypropylcellulose, carboxymethylcellulose, sodium carboxymethyl starch, croscarmellose sodium, hydroxypropyl starch, Starch, and the like.

Examples of the binder include cellulose and its derivatives such as hydroxypropylcellulose, hydroxypropylmethylcellulose, methylcellulose and ethylcellulose, synthetic polymers such as polyvinyl alcohol, polyvinylpyrrolidone and partially saponified polyvinyl alcohol, gelatin, dextrin, Starch, alpha starch, gum arabic powder, pullulan, agar, alginic acid, sodium alginate, and xanthan gum.

Examples of the lubricant include calcium stearate, magnesium stearate, sucrose fatty acid ester, light silicic anhydride, stearyl sodium fumarate, polyethylene glycol, talc, and stearic acid.

Examples of formulations of the food and drink of the present invention include liquid (liquid), syrup (syrup), tablets (tablet, tablet), capsule (capsule), powder (granule, Solid, semi-liquid, cream, paste and the like. Among them, the food is preferably distinguished from the beverage, more preferably the food in the form of a tablet or powder, and more preferably a tablet.

When the food or drink of the present invention is purified, it is preferable that coating with a coating agent is performed. In vinegar powder-containing tablets, coating is usually carried out for the purpose of masking with a specific odor, but the delay of the disintegration time (that is, lowering of the absorbency) is confirmed by the coating. On the other hand, in the present invention, since the disintegration time can be shortened by combining the component (A) with the component (B), the food or drink of the present invention has a higher absorbability in the body than the conventional product.

Examples of the coating agent include cellulose derivatives such as shellac, carnauba wax, jane, hydroxypropylmethylcellulose, hydroxymethylcellulose phthalate, carboxymethylcellulose, cellulose acetate phthalate, methacrylic acid copolymer, ethylcellulose, methylcellulose, Acrylate copolymer, brewer's yeast cell wall (for example, trade name: East Lab), tapioca starch, gelatin, pectin, gum arabic powder, sugar, chitosan and the like.

Examples of the production method in the case where the food and drink of the present invention are tablets are described below. For example, a raw material such as a component (A) and a component (B), an excipient (maltitol, fine silicon oxide, etc.) and a binder (hydroxypropyl cellulose) Are further mixed and tableted and coated with a coating agent (shellac, carnauba wax, etc.).

The food or drink of the present invention is useful as a food or beverage for health food, functional food, health supplement (supplement), nutritional supplement food, specific health food, medical food, sick food, infant food, nursing food, . It is preferable to use them as health supplement foods.

In the present invention, there is also provided a flavor improving agent for a food or drink comprising a powdered vinegar comprising a protein or a decomposition product. The protein or degradation product is the same as that described in the item of component (B). The protein or the lysate may be one protein or a lysate thereof, two or more proteins or lysates, or a combination of one or more lysine and one or more lysates. The powdered vinegar to which the flavor improving agent of the present invention is added is the same as that described in the item of component (A). The kind of the food or drink containing powdered vinegar is not particularly limited. (Cookies, cakes, chewing gum, candy, tablets, gummi, dumplings, yams, puddings, jellies, etc.), such as beverages (soft drinks, carbonated drinks, nutritional drinks, powdered drinks, (Hamburger, ham, sausage, Vienna sausage, cheese, butter, yogurt, cream, cheese, margarine, fermented milk, etc.), soup (powdered soup) Seasonings (mayonnaise, shortening, dressing, sauce, sauce, soy sauce, etc.) can be mentioned.

Example

Examples 1-1 to 1-9: Improvement of flavor of tomato sauce in powder form by milk peptide

<Method>

The tomato powder was neutralized by mixing and fusing a basic calcium-containing material, passed through a sieve, spray-dried, and mixed with powdery tomato paste obtained in each of the ratios shown in Table 1. The amount of tomato powder in the powder was 5g. The bitter taste derived from the powdered tomato sauce of each sample, the bitter taste derived from the milk peptide, and the flavor were evaluated by the index of 5 or less. The results are shown in Table 1.

· Improved taste of powdery tomato paste (average of 5)

It is significantly better than 1: 3.

It is slightly better than 2: 3.

3: Equivalent to that of powdered tomato alone (Comparative Example 1).

The taste is slightly worse than 4: 3.

The taste is significantly worse than 5: 3.

· Improvement in bitter taste of milk peptides (average value of 5)

It is significantly better than 1: 3.

It is slightly better than 2: 3.

3: equivalent to that of milk peptide alone (Comparative Example 2).

The taste is slightly worse than 4: 3.

The taste is significantly worse than 5: 3.

· Improvement of flavor (average of 5 people)

It is significantly better than 1: 3.

It is slightly better than 2: 3.

3: Equivalent to that of powdered tomato alone (Comparative Example 1).

The taste is slightly worse than 4: 3.

The taste is significantly worse than 5: 3.

When each evaluation point of the sample was less than 3, it was judged that the evaluation of the sample was good.

From Table 1, it is apparent that in Examples 1-1 to 1-9, the bitter taste of the powdered tomato paste or the bitter taste of the milk peptide is improved. Among them, in Examples 1-2 to 1-7, especially in Examples 1-3 to 1-5, remarkable improvement in flavor was shown. These results indicate that when the milk peptide is used as the component (B), the food or drink of the present invention can improve the pungent taste of the powdered tomato sauce, even though it is a milk peptide having a bitter taste alone.

Comparative Example 1

The samples were changed to powdered tomatoes alone and the taste was evaluated by five panelists. All of the panelists had a voracious smell of vinegar and a bitter taste.

Comparative Example 2

The sample was changed to milk peptide alone, and the taste was evaluated by 5 panelists. As a result, evaluation was performed in the same manner as in Example 1-1, and all of the panelists felt a bitter taste.

Examples 2-1 to 2-5: Flavor improvement effect of powdery tomato sauce by various peptides

<Method>

Various kinds of peptides (milk peptide, sesame peptide, pig collagen peptide, fish collagen peptide, soybean peptide) shown in Table 2 were added in the same amount as powdery tomato sauce and mixed. The amount of tomato powder in the powder was 5g. The taste of each sample was evaluated by the following five panelists.

It is significantly better than 1: 3.

It is slightly better than 2: 3.

3: Equivalent to that of powdered tomato alone (Comparative Example 1).

The taste is slightly worse than 4: 3.

The taste is significantly worse than 5: 3.

As apparent from Table 2, the flavor of the tomato sauce in powder form was improved in any of Examples 2-1 to 2-4, and remarkably improved in Example 2-1 among them. This result shows that the use of milk peptide, sesame peptide, porcine collagen peptide, fish collagen peptide or soybean peptide as component (B) can alleviate the characteristic palatability of powdery tomatoes. Among them, the effect of milk peptides is remarkable Respectively.

Comparative Examples 3 to 6

The samples were changed to sesame peptides (Comparative Example 3), pig collagen peptides (Comparative Example 4), fish collagen peptides (Comparative Example 5) and soybean peptides (Comparative Example 6), respectively. The amount of each peptide was 5 g. The taste of each sample was evaluated by five panelists, and all five panelists expressed a bitter or arling taste. The results of Examples 2-1 to 2-5 and Comparative Examples 3 to 6 show that not only the bitter taste of tomato powder in powder form but also the bitter taste of peptide in the food and drink of the present invention are improved.

Examples 3-1 to 3-5: Flavor improvement effect of tomato protein powder in milk protein

<Method>

(Example 3-1), whey protein (Example 3-2), breast milk powder (Example 3-3), skim milk powder (Example 3-4), and milk powder (Example 3-5)) was added in the same amount as that of powdered tomato sauce and mixed. The amount of tomato powder in the powder was 5g. The taste of each sample was evaluated by an index of five or less.

It is significantly better than 1: 3.

It is slightly better than 2: 3.

3: Equivalent to that of powdered tomatoes alone.

The taste is slightly worse than 4: 3.

The taste is significantly worse than 5: 3.

As is clear from Table 3, the flavor of the tomato paste in powder form was improved in any of Examples 3-1 to 3-5, and in particular, in Example 3-1, it was remarkably improved. This result shows that the use of milk protein or its degradation product as the component (B) can alleviate the peculiar flavor of the powdery tomatoes, among which the effect of milk peptides is remarkable.

Examples 4-1 to 4-2 and Comparative Example 7: Improvement of collapsibility by mixing milk peptide

<Test Method>

Milk peptides in the respective ratios shown in Table 4 were mixed in powdery tomato sauce 1 (mass ratio). 0.25 (by mass) of an excipient (maltitol) and 0.05 (by mass) of a lubricant (calcium stearate) were further added to the resulting mixture, and they were mixed and the resulting mixture was compressed so as to have the same degree of hardness. The disintegration time of each completed tablet (n = 6) was measured, and the average value (ave.) Was calculated. And the hardness of each tablet was measured. The results are shown in Table 5.

The equipment, condition and tablet shape of the tablets are as follows.

Machine: Sankyo Piotech Co., Ltd. Tabletting tester

Weight of tablet: 500 mg

Other static pressure: 600㎏

Diameter (?) Of tablets: 110 mm, thickness: about 4 mm

The measurement of the disintegration time of the tablets was carried out according to the Japanese Pharmacopoeia 6.07 Collapse Test of 16th edition. The hardness of the tablets was evaluated by Tablet Hardness Tester Type PTB301 (manufactured by PHARMA TEST).

As apparent from Table 5, in Examples 4-1 and 4-2, the disintegration time was shortened by one minute or more as compared with Comparative Example 7. A significant difference (t-test) was performed on the values of the respective examples, and there was a significant difference (p <0.01) between Examples 4-1 and 7 and between Examples 4-2 and 7, respectively . This result shows that when the food and drink containing the component (A) and the component (B) is tableted, the disintegration time is remarkably short and the absorbency is very high.

Table 6 shows information on the raw materials used in the respective examples.

Claims (10)

Component (A): Powdered tomato paste,
Component (B): at least one component selected from milk peptide, sesame peptides, pig peptides, fish peptides, soybean peptides, whey proteins, milk powders, skim milk powder,
Wherein the compounding ratio (mass ratio) of the component (A) and the component (B) is from 1: 0.1 to 3 :( A): (B) delete delete The method according to claim 1,
Wherein the component (B) is at least one member selected from milk peptides, sesame peptides, pig peptides, fish peptides and soybean peptides, and 90% or more thereof has a molecular weight of 20,000 or less. delete The method according to claim 1 or 4,
Wherein the composition further contains a coating agent and the formulation is tablets. Component (A): Powdered tomato paste,
Component (B): at least one component selected from milk peptide, sesame peptides, pig peptides, fish peptides, soybean peptides, whey proteins, milk powders, skim milk powder,
Wherein the compounding ratio (mass ratio) of the component (A) and the component (B) is the component (A): the component (B) = 1: 0.1 to 3. (B) selected from milk protein, milk peptide, sesame peptides, pig peptides, fish peptides, soybean peptides, whey proteins, milk powders, skim milk powder and whole milk powder, Including,
Wherein the mixing ratio (mass ratio) of the component (A) and the component (B) is from 1: 0.1 to 3 for the component (A): the component (B). delete Component (A): A mixture of at least one component (B) selected from milk protein, sesame peptides, pig peptides, fish peptides, soybean peptides, whey proteins, milk powder, skim milk powder and whole milk powder, Including,
Wherein the mixing ratio (mass ratio) of the component (A) and the component (B) is from 1: 0.1 to 3 for the component (A): the component (B).