TW202235585A - Aqueous composition inhibited from flavor deterioration caused by light irradiation - Google Patents

Abstract

The present invention addresses the problem of providing a protein-containing beverage or oil-in-water type emulsion inhibited from flavor deterioration caused by light irradiation, and desserts using the same. To solve this problem, 0.01 wt% or more of a peptide is added as a light degradation inhibitor to an aqueous composition containing 0.1 wt% or more of protein. As the peptide, one or more members selected from the group consisting of whey peptide, casein peptide, soy peptide and pea peptide can be used. The light degradation inhibitory effect is exerted even in the case where the aqueous composition is an oil-in-water type emulsion containing protein and fat or oil.

Description

Aqueous composition, photodeterioration inhibitor, and photodeterioration suppression method of aqueous composition

The present invention relates to a method for maintaining the quality of beverages and desserts.

Beverages, desserts, etc. have appeals for their deliciousness or appearance, so there are many opportunities to sell them in transparent packaging, and they will be illuminated for a long time in the store. For this reason, components in the food may change to cause odors and odors (photodegradation).

In order to suppress this phenomenon, various flavor deterioration inhibitors are proposed (patent document 1 - patent document 3). However, the effect in these oil-in-water emulsions may not be enough.

On the other hand, Patent Document 4 is a method for producing acid resistance-imparted whipped cream by adding a milk protein breakdown product as a raw material, but does not disclose anything about the presence or absence of photodegradation resistance. [Prior art literature] [Patent Document]

[Patent Document 1] Japanese Patent Laid-Open No. 2003-33164 [Patent Document 2] Japanese Patent Laid-Open No. 11-341971 [Patent Document 3] Japanese Patent Laid-Open No. 10-183164 [Patent Document 4] Japanese Patent Laid-Open No. 2014-079234

[Problem to be Solved by the Invention] An object of the present invention is to provide protein-containing beverages, oil-in-water emulsions, and desserts using the oil-in-water emulsions, which suppress flavor deterioration due to light irradiation. [Means to solve the problem]

The inventors of the present invention have conducted diligent research and found that commercially available peptides have the effect of suppressing the photodegradation of proteins in water systems, and that they have this effect even in small amounts that do not hinder the flavor of beverages and emulsions. the invention.

That is, the present invention is: (1) An aqueous composition containing 0.1% by weight or more of protein and 0.01% by weight or more of a peptide as a photodegradation inhibitor. (2) The aqueous composition according to (1), wherein the peptide is at least one selected from the group consisting of whey peptide, casein peptide, soybean peptide, and pea peptide. (3) A photodegradation inhibitor of a protein-containing water-based composition, comprising a peptide as an active ingredient. (4) A method for suppressing photodegradation of an aqueous composition, wherein an aqueous composition containing 0.1% by weight or more of protein contains the photodeterioration inhibitor as described in (3) so that the peptide content becomes 0.01% by weight or more. [Effect of the invention]

According to the present invention, drinks displayed under lighting, desserts using whipped cream, etc. can be sold while maintaining the flavor.

The aqueous composition of the present invention refers to an edible or drinking composition containing at least protein and water. Specifically, protein aqueous solution, protein drink, non-fat milk, skim milk powder aqueous solution, skim soymilk etc. can be illustrated. In the case of more fat, it also includes all forms in oil-in-water emulsions and water-in-oil emulsions, but especially in oil-in-water emulsions with water as the continuous phase, it shows obvious Effect. Specific examples of the oil-in-water emulsion include cow's milk, soybean milk, and various beverages using these, butter, whipping cream, and the like. The pH of the water-based composition is also not particularly limited, and acidic fermented milk, lactic acid bacteria drinks, and the like can be exemplified.

The origin of the protein in the water-based composition is not particularly limited, and includes all of milk-derived milk protein, whey protein as its isolate, casein, soybean protein, and other animal and plant-derived proteins. The protein content in the aqueous composition is 0.1% by weight or more, preferably 0.1% by weight or more and 30% by weight or less, and more preferably 0.5% by weight or more and 25% by weight or less. When the content is less than this, the problem of photodegradation due to protein hardly occurs at all, and if it is more than this, the requirement of the peptide described later increases, and the flavor derived from the peptide may impair the flavor of the water-based composition itself.

The aqueous composition of the present invention contains peptides. Thereby, deterioration of the flavor of protein by light irradiation can be suppressed. It is preferably at least 0.01% by weight, preferably at least 0.01% by weight and at most 1% by weight, more preferably 0.01% by weight to 0.8% by weight, most preferably 0.01% by weight to 0.7% by weight, in the aqueous composition % method deployment. If the compounding amount is less than this, it may be difficult to obtain the effect of the present invention, and if it is more than this, the flavor derived from the peptide may impair the flavor of the water-based composition. The compounding ratio (weight ratio) to the protein can be appropriately adjusted according to the protein concentration in the system or the type of peptide, and 0.5 to 20 peptides to 100 proteins can be exemplified. In addition to peptides obtained by hydrolyzing proteins, peptides obtained by synthesizing amino acids can also be used, but peptides obtained by hydrolyzing proteins are preferred. For hydrolysis, any of known methods, ie, methods using enzymes, acids, alkalis, etc., can be used. The origin of the peptide is not particularly limited, and it is possible to use whey peptides, casein peptides, soybean peptides, pea peptides, wheat peptides, corn peptides, rice peptides, collagen peptides, protein peptides, serum peptides, globin peptides, and aquatic peptides. either of. Especially in terms of flavor and stable supply, one or more types selected from whey peptides, casein peptides, soybean peptides, and pea peptides are preferred. Any one type of peptide may be used, or two or more types may be used in combination.

The peptides used in the present invention can be appropriately selected and used as edible peptides, but it is also preferable that the degree of decomposition is 8% or more and 40% in terms of the balance between the effect of photodegradation suppression and the flavor derived from the peptide itself. % or less, more preferably 10% or more and 35% or less. It should be noted that the so-called degree of decomposition here is represented by the ratio of amine-based nitrogen to total nitrogen.

When the water-based composition of the present invention is an emulsion containing fats and oils, the origin and type of fats and oils are not particularly limited. Specifically, animal and vegetable oils and their hardened fats and oils can be exemplified alone or as a mixture of two or more, or those obtained by subjecting them to various chemical or physical treatments, such as soybean oil, cottonseed oil, and corn oil. , safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, kapok oil, coconut oil, palm kernel oil, milk fat, lard, fish oil, whale oil and other animal and vegetable oils and their hardened oils, fractionated oils , transesterified oil and other processed oils. When the water-based composition is an oil-in-water emulsion, the content of fats and oils in the water-based composition is preferably less than 50% by weight. When it is more than this, the emulsion becomes unstable and the water phase and the oil phase may invert. In addition, when the water-based composition contains protein and fats and oils, photodegradation proceeds synergistically and is easily felt clearly, so the method of the present invention is particularly useful.

In the water-based composition, known antioxidants and anti-flavor deterioration agents for fats and oils or emulsions can be used in combination within the range that does not inhibit the effects of the present invention. As an example, tocopherol, a tea extract, a bayberry extract, rutin, etc. are mentioned. When the aqueous composition is an emulsion, generally known emulsifiers can be appropriately formulated and used. In addition, any of various flavor raw materials, fragrances, pigments, etc. may be used.

The method of blending the peptide into the water-based composition is not particularly limited. For example, the peptide may be added and mixed as an aqueous solution, or may be prepared and mixed as a part of raw materials. Moreover, when using for fresh cream and whipped cream, the method of adding and mixing an aqueous peptide solution to cream (oil-in-water emulsion), and foaming it as needed can be illustrated. In the case of a beverage composition, a method of blending the peptide with other raw materials, adding water, blending and homogenizing with warm water (for example, 60° C. to 70° C.) can be exemplified. Furthermore, in the case of an emulsified composition having a step of separately preparing a water phase and an oil phase and mixing them, the peptide of the present invention can be efficiently obtained by mixing the peptide with the oil phase after previously containing the water phase. effect, so better. [Example]

Examples are shown below to explain the present invention in more detail. In addition, "%" and "part" in an example refer to a basis of weight.

＜Experiment 1＞ Add 0.2 parts of peptide A to peptide C to 99.8 parts of oil-in-water emulsion (trade name "fresh cream", manufactured by Yotsuba Milk Co., Ltd., protein content: 1.6%, oil content: 47.7%), and carry out Stir. Then, put 25 g of each in a round transparent container (diameter 6 cm) with a lid (the amount of sample in the container: about 1.5 cm in depth), and use a light-emitting diode (LED) Lamp and fluorescent lamps were irradiated separately. The irradiation conditions were all set at 1000 lux for 1 day. In addition, the following commercial items were used for peptide A - peptide C. The manufacturer is The TATUA Co-operative Dairy Company Limited, New Zealand, and the degree of decomposition is expressed as the ratio of amine nitrogen to total nitrogen. Peptide A (whey peptide, trade name "HWP117", decomposition degree 13%) Peptide B (whey peptide, trade name "HWP406", resolution 12%) Peptide C (whey peptide, trade name "HWP305", decomposition rate 37%)

＜Flavour evaluation＞ The sensory evaluation about the intensity|strength of deterioration flavor was implemented by 20 skilled sensory inspectors in the following three steps, and the value rounded off the average value was made into final evaluation. It is recorded in Table 1 together with the formulation. 3 (good): Hardly felt 2: Slightly felt, but within the allowable range 1 (Bad): Definitely felt

(Table 1) Deployment unit: parts by weight origin Resolution Example 1 Example 2 Example 3 Comparative example 1 formula Oil-in-water emulsion (fresh cream) - 99.8 99.8 99.8 100.0 Peptide A whey 13% 0.2 - - - Peptide B whey 12% - 0.2 - - Peptide C whey 37% - - 0.2 - Flavor evaluation after light irradiation (deteriorated flavor) (LED lights) 2 3 3 1 (fluorescent lamp) 2 3 3 1

By adding each peptide, the effect of suppressing the generation|occurrence|production of the deterioration flavor by light irradiation of fresh cream was confirmed with respect to any light source.

＜Experiment 2＞ The water-based composition was prepared according to the formulation in Table 2, and 20 skilled sensory inspectors performed sensory evaluations on the flavor (unusual flavor, sense of incongruity) derived from the peptide. The standard was set as follows, and the rounded value of the average value was used as the evaluation value. 3: hardly felt (good) 2: Slightly felt, but within the allowable range 1: clearly felt (poor) Next, a light irradiation test by an LED lamp was implemented on the same conditions as Experiment 1, and flavor evaluation was performed.

(Table 2) Deployment unit: parts by weight Example 4 Example 5 Example 6 Example 7 Example 8 Comparative example 2 formula Oil-in-water emulsion (fresh cream) 99.98 99.80 99.50 99.00 97.00 100.0 Peptide A 0.02 0.20 0.50 1.00 3.00 - flavor evaluation Before Irradiation (Peptide Source Flavor) 3 3 3 2 1 3 After irradiation (deterioration of flavor) 2 3 3 3 3 1

The more the amount of peptide added, the more suppressed the generation of deteriorated flavor. However, if the flavor derived from the prepared peptide is strong, the flavor of fresh cream may be impaired. Therefore, it is judged that the appropriate addition amount of peptide A in this system is 0.02% to 1%.

＜Experiment 3＞ Using peptide B, preparation, flavor evaluation, light irradiation test and evaluation were carried out in the same manner as in Experiment 2 according to the formulation in Table 3.

(Table 3) Deployment unit: parts by weight Example 9 Example 10 Example 11 Example 12 Example 13 Comparative example 3 formula Oil-in-water emulsion (fresh cream) 99.98 99.80 99.50 99.00 97.00 100.0 Peptide B 0.02 0.20 0.50 1.00 3.00 - flavor evaluation Before light exposure (peptide source flavor) 3 3 3 2 1 3 After light exposure (deterioration of flavor) 3 3 3 3 3 1

The same tendency as Experiment 2 was confirmed, and it was judged that the appropriate addition amount of peptide B in this system was 0.01% to 1%.

＜Experiment 4＞ A protein (milk protein) aqueous solution was prepared according to the recipe in Table 4, and flavor evaluation, light irradiation test, and evaluation were performed in the same manner as in Experiment 2. In addition, the milk protein used was the brand name "TMP1180", manufactured by Fonterra Limited (91.3% of protein, 0.7% of lipid). (0.035% lipid in aqueous solution) In addition, since the milk protein 20% of Example 15 was difficult to dissolve in water, liquid sugar was used. As liquid sugar, "New Fructo (New Fructo) R-40" manufactured by Showa Sangyo Co., Ltd. (granulated sugar mixed with glucose fructose liquid sugar, composition: 24.5% of water, 0% of protein, 0% of lipid, Carbohydrates are 75.5%).

(Table 4) Deployment unit: parts by weight Example 14 Example 15 Comparative example 4 formula milk protein 5.0 20.0 5.0 Peptide B 0.2 0.2 - water 94.8 - 95.0 liquid sugar - 79.8 - flavor evaluation Before light exposure (peptide source flavor) 3 3 3 After light exposure (deterioration of flavor) 3 3 1

The effect was confirmed also in the protein aqueous solution system containing almost no lipid, and it was shown that the peptide has a function of suppressing the deterioration of the flavor of the protein by light irradiation.

＜Experiment 5＞ According to Table 5, peptides were added and mixed to commercial beverages, and flavor evaluation, light irradiation test and evaluation were performed in the same manner as in Experiment 2. The beverages and compositions used are described below. In addition, about the protein in a composition, % conversion value is also described in parentheses. Acidic milk drink: product name "Hokkaido raw milk drinking yogurt" manufactured by Hokkaido Dairy Co., Ltd., pH4.21 Composition per 180 g: protein 5.8 g (3.2%), lipid 5.6 g, carbohydrate 22.0 g Milk: Product name "Oishii Gyunyu" manufactured by Meiji Dairy Co., Ltd. Composition per 200 ml: protein 6.8 g (3.4%), lipid 7.8 g, carbohydrate 9.9 g Milk drink (coffee): Product name "Mt. Rainier Coffee Latte" manufactured by Morinaga Dairy Co., Ltd. Composition per 240 ml: protein 5.9 g (2.5%), lipid 7.2 g, carbohydrate 19.4 g Milk drink (black tea): product name "Lipton Creamy Tea Latte (Lipton CREAMY Tea Latte)" manufactured by Morinaga Dairy Co., Ltd. Composition per 240 ml: protein 3.7 g (1.5%), lipid 3.9 g, carbohydrate 21.8 g

(table 5) Example 16 Comparative Example 5 Example 17 Comparative example 6 Example 18 Comparative Example 7 Example 19 Comparative Example 8 formula sour milk drink 99.8 100.0 - - - - - - milk - - 99.8 100.0 - - - - Milk drink (coffee) - - - - 99.8 100.0 - - Milk drink (black tea) - - - - - - 99.8 100.0 Peptide B 0.2 - 0.2 - 0.2 - 0.2 - flavor evaluation Before light exposure (peptide source flavor) 3 3 3 3 3 3 3 3 After light exposure (deterioration of flavor) 3 1 3 1 3 1 3 1

In cow's milk and various milk beverages, flavor deterioration occurs due to light irradiation, and it has been confirmed that the peptide has an effect of suppressing the flavor deterioration.

＜Experiment 6＞ According to the recipe in Table 6, each peptide was added to fresh cream, and flavor evaluation, light irradiation test, and evaluation were performed in the same manner as in Experiment 2. Among them, the test area whose flavor evaluation before irradiation was 1 (poor) was originally not suitable for eating and drinking, so it was excluded from the object of the subsequent light irradiation test, and described in the table as "reference example". The following products were used for the peptides, and the origin (source) and degree of decomposition of each peptide are listed in the table. The manufacturer is The TATUA Co-operative Dairy Company Limited, New Zealand. Peptide D: product name "Tatua 2400" Peptide F: product name "Tatua 2016" Peptide G: product name "HSP349" Peptide H: product name "Tatua 5260"

(Table 6) origin Resolution Example 20 Example 21 Example 22 (reference example) Example 23 Example 24 Example 25 (reference example) Example 26 Example 27 Example 28 Example 29 Comparative Example 9 formula Oil-in-water emulsion (fresh cream) 99.98 99.95 99.90 99.80 99.98 99.80 99.50 99.00 99.98 99.80 99.80 99.80 100.00 Peptide D casein 33 0.02 0.05 0.10 0.20 - - - - - - - - - Peptide C whey 37 - - - - 0.02 0.20 0.50 1.00 - - - - - Peptide F whey 40 - - - - - - - - 0.02 0.20 - - - Peptide G soybean 19 - - - - - - - - - - 0.20 - - Peptide H pea 32 - - - - - - - - - - - 0.20 - flavor evaluation Before light exposure (peptide source flavor) 3 2 2 1 3 3 2 1 3 2 3 3 3 After light exposure (deterioration of flavor) 3 3 3 - 3 3 3 - 3 3 3 3 1

The effect of suppressing flavor deterioration caused by light irradiation was also confirmed for peptides having different origins. In addition, depending on the variety, the influence of the flavor of the peptide source is also different, so it can be judged that the type and blending amount can be appropriately selected according to the formula of the final product.

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Claims (4)

An aqueous composition containing 0.1% by weight or more of protein and 0.01% by weight or more of a peptide as a photodegradation inhibitor. The water-based composition according to claim 1, wherein the peptide is at least one selected from the group consisting of whey peptide, casein peptide, soybean peptide, and pea peptide. A photodeterioration inhibitor is a photodeterioration inhibitor of a protein-containing water-based composition, and contains a peptide as an active ingredient. A method for suppressing photodegradation of an aqueous composition, comprising making an aqueous composition containing 0.1% by weight or more of protein contain the photodeterioration inhibitor according to claim 3 so that the peptide content becomes 0.01% by weight or more.