Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
  • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/66—Proteins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
  • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
  • A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
  • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
  • A23C9/137—Thickening substances
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
  • A23C9/1526—Amino acids; Peptides; Protein hydrolysates; Nucleic acids; Derivatives thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
  • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
  • A23C9/1542—Acidified milk products containing thickening agents or acidified milk gels, e.g. acidified by fruit juices
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/62—Clouding agents; Agents to improve the cloud-stability

Definitions

• the present invention relates to a stable acidic milk beverage, and more particularly, to an acidic milk beverage containing a low-molecular collagen peptide obtained by reducing the molecular weight of collagen, and a stabilizer for the acidic milk beverage that can be used for the same.
• Collagen is a major protein component constituting the connective tissue of animals, and has been conventionally used in various cosmetics and the like for the purpose of imparting firm elasticity to the skin.
• various physiological effects such as promotion of bone calcium absorption and activation of nerve transmission have also been found, and have attracted attention as a material for foods and the like.
• various drinks such as collagen, gelatin, which is a hydrolyzate of collagen, and drinks containing collagen components such as collagen peptide, which is a further hydrolyzed gelatin, are added to various drinks. It is commercially available.
• fermented milk beverages that are made by fermenting milk with lactic acid bacteria, bifidobacterium genus bacteria, yeasts, etc., and acidified milk beverages that are directly acidified with sour agents have excellent flavors derived from milk. Although it is a beverage, if it is stored for a long period of time, the casein protein in the milk component will agglomerate and precipitate, causing problems in appearance and flavor. Therefore, milk proteins are stabilized by adding stabilizers such as pectin, carboxymethylcellulose, propylene glycol alginate, and water-soluble soybean polysaccharides. Many milk drinks are also commercially available. However, when a collagen component is added to the above fermented milk drink or acid milk drink (hereinafter referred to as “acid milk drink”), stabilization by the stabilizer is impaired, and long-term storage stability is impaired. Lacks sex.
• Such a decrease in stability can be improved to some extent by adding a large amount of a stabilizer, but in this case, the unpleasant taste derived from the stabilizer becomes noticeable, and the nothing is obtained, while the beverage itself thickens and becomes difficult to drink.
• the long-term storage stability can be improved by reducing the amount of the collagen component, a problem such as the expected effect cannot be obtained by adding the collagen component at such an amount. Was.
• the present inventors have conducted intensive studies, and as a result, by using a combination of a low molecular weight collagen peptide having a molecular weight of 1,000 to 870 and a stabilizer, The present inventors have found that a collagen component can be added to and blended with an acidic milk beverage without inhibiting the action of lactic acid, and that a beverage that is excellent in stability and flavor and is expected to exhibit the physiological activity of collagen can be provided.
• the present invention provides a stable acidic milk drink characterized by comprising a low molecular weight collagen peptide obtained by converting collagen into a low molecular weight and a stabilizer in an acid milk drink base. .
• the present invention also provides an additive for acidic milk beverages containing a low molecular weight collagen peptide obtained by converting collagen into a low molecular weight, and a stabilizer.
• the present invention relates to a method for producing an acidic milk beverage which is stabilized by a stabilizer.
• An object of the present invention is to provide a method for producing a stable acidic milk beverage to which a low molecular weight collagen peptide having a molecular weight of 1,000 to 870 is added.
• the stable acidic milk beverage of the present invention is prepared by adding a low molecular weight collagen peptide obtained by reducing the molecular weight of collagen to an acidic milk beverage base and a stabilizer.
• a low molecular weight collagen peptide which is a low molecular weight collagen that is added to an acidic milk beverage base, is a substance containing proteins or collagen obtained from connective tissues such as pig skin, animal skin such as cows, bones, etc.
• a peptide obtained by hydrolysis with an alkali or an enzyme which refers to a peptide whose molecular weight is lower than that of gelatin obtained by simply decomposing collagen.
• Japanese Patent Application Laid-Open No. 52-111600 discloses a cosmetic composition and a food improver containing a low molecular weight collagen peptide. It describes a method for modifying foods to which low molecular weight collagen peptides having a molecular weight of 1000 to 1000 are added. However, it is not known at all about the addition to beverages such as the present invention, especially acidic milk beverages.
• the method for producing the low molecular weight collagen peptide used in the present invention is not particularly limited.
• Collagen or gelatin obtained from animal tissues such as bovine bone, cow skin, and pig skin by an ordinary method can be used as an acid, alkali, or enzyme.
• a low molecular weight collagen peptide is obtained by hydrolysis using either or a combination thereof.
• hydrolysis method it is preferable to use an enzyme treatment.
• neutralized salts are formed during neutralization, resulting in inferior flavor.
• molecular weight control is important for stabilizing acidic milk beverages.
• protein hydrolases such as papain, promelain and pepsin (proteases) Hydrolysis using) is preferred.
• the molecular weight of the low-molecular-weight collagen peptide obtained in this manner is preferably obtained with an average molecular weight of about 1,000 to 8700, and more preferably about 1,000 to 5500, particularly Those in the range of 1,000 to 3,500 are preferred.
• the average molecular weight is less than 1,000, the body taste derived from the low molecular weight collagen peptide may be felt, and when it is 8700 or more, the effect of improving the stability may not be sufficient.
• various physiological actions are equivalent to collagen.
• the stabilizer incorporated in the acidic milk beverage base of the present invention refers to a compound that stabilizes proteins or the like that cause aggregation, precipitation, etc. in the acidic pH range. Specifically, pectin, lipoxymethylcellulose (CMC), propylene glycol alginate, water-soluble soybean polysaccharide, xanthan gum, dielan gum and the like.
• the type of the stabilizer used in the acidic milk beverage of the present invention may be determined in consideration of the physical properties, flavor and the like of the acidic milk beverage to be applied. For example, for fermented milk with a high solid content (about pH 3.8 to 4.6), using pectin can provide good stability and flavor, and a reduced calorie type acid with a low solid content. For milk drinks (non-fat milk solid content of about 4.0 or less), it is preferable to use water-soluble soybean polysaccharides.
• acidic milk beverages will have a collagen component. Is preferred because it has a high effect of improving a decrease in stability that occurs when adding a compound.
• the use of vector is preferable because the flavor of an acidic milk beverage can be improved when used in combination with a low molecular weight collagen peptide.
• the amount of the low molecular weight collagen peptide is not particularly limited, but is preferably 0.01 to 5.0% by mass (hereinafter simply referred to as%) based on the final product, and particularly preferably 0%. "! ⁇ 2.0%, plus 0."! ⁇ 1.0% is preferred. If it is less than 0.01%, a sufficient physiological effect of the low molecular weight collagen peptide may not be obtained. On the other hand, if it exceeds 5.0%, the flavor of the low molecular weight collagen peptide is prominent, and a beverage having a good flavor cannot be obtained.
• the amount of the stabilizer to be added to the acidic milk beverage is not particularly limited, either, and is preferably 0.05 to 1.0%, more preferably 0.0 to 1.0%, based on the final product. It is preferably from 1.0 to 1.0%, more preferably from 0.2 to 0.6%. If it is less than 0.05%, the milk protein stabilizing effect of the acidic milk beverage may be reduced, and if it exceeds 1.0%, the unpleasant taste derived from the stagnant agent affects the flavor of the beverage. Flavor may be degraded.
• the acidic milk beverage of the present invention is produced by adding the above-mentioned low molecular collagen peptide and a stabilizer to an acidic milk beverage base.
• acid milk drink refers to a drink whose pH is within the isoelectric point of milk protein (pH 4.4 to 5.2). Fermented milk, dairy lactic acid bacteria Examples include drinks, lactic acid bacteria, and acidic milk drinks such as kefir.
• the production of the acidic milk beverage of the present invention can be carried out by a conventional method except that a low molecular weight collagen peptide and a stabilizer are added at any stage of the product production process.
• the production of fermented milk can be performed by the following method. First, a lactic acid bacterium or a bacterium belonging to the genus Bifidobacterium is inoculated and cultured in a sterilized milk medium, and this is homogenized to obtain a fermented milk base. Next, a syrup solution containing a separately prepared low-molecular-weight collagen peptide and a stabilizer is added and mixed, homogenized with a homogenizer or the like, and flavor is added to finish the final product.
• the low molecular collagen peptide and the stabilizing agent can be added to the milk medium before or after the fermentation, as well as being mixed with the washing solution. It may be added or may be added separately.
• the acidic milk beverage of the present invention can further contain various materials commonly used as foods.
• sugars such as glucose, sucrose, fruc I, sugars such as honey, aspartame, sucralose
• sugar Examples include emulsifiers such as high-potency sweeteners such as tebia and acesulfame K, sugar alcohols such as sorbitol, xylitol, erythritol, lactitol, and palatinit, sucrose fatty acid esters, polyglycerin fatty acid esters, and lecithin.
• various vitamins such as vitamin ⁇ , vitamins ⁇ , vitamin C, vitamin E, minerals such as calcium lactate, calcium dalconate, calcium pantothenate, various magnesium and zinc compounds, herbal extracts, etc. It is also possible to mix
• an additive for the acidic milk beverage in which the low molecular weight collagen peptide and the stabilizer are combined in an appropriate ratio and blended. Agents can be utilized.
• This additive for acidic milk beverages is obtained by combining the above-mentioned low molecular weight collagen peptide having an average molecular weight of about 1000 to 870 and a stabilizer suitable for the acidic milk beverage to be added. Prepared. Also, a composition combined with syrup is convenient because it can be easily added.
• the collagen component in the acidic milk beverage inhibits the stabilizing action of the stabilizer and suppresses the action of lowering the stability.
• Below the isoelectric point (pH 4.5 to 9.5) it has a positive charge.
• stabilizers used in acidic milk beverages have a negative charge, and as a result, the stabilizer and collagen components are combined by an electrical reaction, resulting in stabilization. It seems that the stabilizing power of milk protein, which should be exhibited by the drug, is impaired.
• the average molecular weight of the low-molecular-weight collagen peptide produced in Production Examples was measured by the following Paggy method.
• the Pagui method is a method for determining the molecular weight distribution of a collagen aqueous solution by gel filtration using high performance liquid chromatography and estimating the molecular weight distribution.
• Each of the collagen peptides obtained in Production Example 1 and pectin (stabilizer) were added to a fermented milk base to prepare an acidic milk beverage, and its storage stability and flavor were evaluated.
• Preparation of the acidic milk drink was performed as follows. That is, 20 parts by weight of skim milk powder was dissolved in 80 parts by weight of water, sterilized at 120 ° C. for 3 seconds, and lactic acid bacteria were added and cultured for 24 hours to produce a fermented milk base.
• the obtained fermented milk base (40 parts by weight) was homogenized with a homogenizer at 15 MPa and mixed with 60 parts by weight of syrup to obtain a fermented milk product.
• the syrup to be used should be dissolved in the final product so that the mulch is 5%, the collagen peptide is 0.3%, the pectin is 0.3%, and the aspartame is 0.01%. And sterilized at 120 ° C for 3 seconds.
• the acidic milk beverage (fermented milk product) produced as described above was stored at 10 ° C. for 21 days, and the physical properties on the 14th and 21st days were measured. The results are shown in Table 1.
• the precipitation was evaluated according to the following criteria according to the degree of precipitation.
• T 1 0 Texture slightly rough 2
• a low molecular weight collagen peptide having an average molecular weight of about 100 to 870 is used, excellent flavor and texture can be obtained, and particularly those having an average molecular weight of about 100 to 550 When was used, the unpleasant taste derived from Pectin was suppressed, and the flavor was good.
• the low-molecular-weight collagen peptide having an average molecular weight of 368 and the vector (stabilizer) obtained in Production Example 1 were mixed with fermented milk base in different amounts to produce an acidic milk drink. By evaluating the physical properties and flavor (texture) of this acidic milk beverage after storage, the effects of the added concentrations of the low molecular weight collagen peptide and the stabilizer were examined.
• the acidic milk beverage was manufactured as follows. That is, skim milk powder is added to 80 parts by weight of water.
• the obtained fermented milk base (40 parts by weight) was homogenized with a homogenizer at 15 MPa and mixed with 60 parts by weight of a syrup to obtain a fermented milk product.
• the syrup used in the final product was mulch! 5% of cellulose, 0.1 to 5.0% of low molecular weight collagen peptide, 0.1 to 1.0% of pectin, and 0.0 of aspartame. Each material was dissolved to 1% and sterilized at 120 ° C for 3 seconds.
• the fermented milk product (acidic milk beverage) produced as described above was stored at 10 ° C. for 21 days, and the presence or absence of precipitation after storage was evaluated in the same manner as in Example 1.
• the results are shown in Table 3.
• the stability of the product when 0.1 to 2.0%, especially 0.1 to 1.0%, and 0.2 to 1.0%, particularly 0.3 to 1.0%, of vectin is used for the product. was good.
• the texture of the fermented milk product (acid milk beverage) produced as described above was evaluated according to the following criteria. Table 4 shows the results.
• Lactococcus lactis YIT 2027 strain and Bifidobacterium umbrella strain YI T4065 total 1.0%. % Inoculated and cultured for 24 hours. This was homogenized with a homogenizer at 15 MPa to obtain fermented milk.
• Fermented milk drink (1) Production of fermented milk
• Emulsified iron (manufactured by Taiyo Chemical Co., Ltd.) 0.25
• the acidic milk beverage of the present invention thus obtained contains a milk protein stabilizer and a low molecular weight collagen peptide that does not hinder the milk protein, so that it has excellent stability and flavor, and has an enhanced collagen component. .
• the addition of a low molecular weight collagen peptide to an acidic milk beverage not only provides physiological effects such as imparting firm elasticity to the skin, promoting bone calcium absorption and activating nerve transmission, but also the action of the peptide.
• the unpleasant taste derived from the stabilizer is reduced, and an acidic milk beverage having a good flavor can be obtained.

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• Life Sciences & Earth Sciences (AREA)
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• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
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• Proteomics, Peptides & Aminoacids (AREA)
• Dispersion Chemistry (AREA)
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• Non-Alcoholic Beverages (AREA)

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• 2000
  • 2000-05-09 JP JP2000135806A patent/JP4377522B2/ja not_active Expired - Lifetime
• 2001
  • 2001-05-08 EP EP01926142A patent/EP1281321B1/en not_active Expired - Lifetime
  • 2001-05-08 ES ES01926142T patent/ES2359683T3/es not_active Expired - Lifetime
  • 2001-05-08 US US10/275,738 patent/US7396552B2/en not_active Expired - Fee Related
  • 2001-05-08 BR BRPI0110997-9A patent/BR0110997B1/pt not_active IP Right Cessation
  • 2001-05-08 DE DE60144183T patent/DE60144183D1/de not_active Expired - Lifetime
  • 2001-05-08 AT AT01926142T patent/ATE500737T1/de active
  • 2001-05-08 WO PCT/JP2001/003829 patent/WO2001084943A1/ja not_active Ceased
  • 2001-05-08 KR KR1020027014981A patent/KR100788634B1/ko not_active Expired - Fee Related
  • 2001-05-08 AU AU2001252691A patent/AU2001252691A1/en not_active Abandoned

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