Classifications

• • 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
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B70/00—Preservation of non-alcoholic beverages
  • A23B70/10—Preservation of non-alcoholic beverages by addition of preservatives
• • 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
• • 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
  • A23L2/68—Acidifying substances
• • 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
  • 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
  • A23L33/15—Vitamins
• • 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
  • 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
  • A23L33/17—Amino acids, peptides or proteins
  • A23L33/175—Amino acids
• • 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
  • 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
  • A23L33/17—Amino acids, peptides or proteins
  • A23L33/18—Peptides; Protein hydrolysates
• • 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
  • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

• the present invention relates to a beverage composition, a method for producing the same, and a method for preventing the off-flavor.
• Vitamin B2 is a vitamin that acts as a coenzyme for flavin enzymes in the intracellular acid-reduction system and the electron transport system in mitochondria, and is widely involved in the metabolism of carbohydrates, lipids, proteins, etc. .
• Vitamin B2 helps growth and reproduction; makes healthy skin, nails and hair; relieves inflammation in the mouth, lips and tongue; improves vision and reduces eye fatigue; in combination with other substances It is frequently used as an additive to nutritional supplements because it plays a role such as metabolizing carbohydrates, fats and proteins; helping to release energy to each cell; and helping to form red blood cells.
• Vitamin B2 is water-soluble, and even if taken in excess, it is rapidly excreted outside the body in excess of the necessary amount. The toxicity of vitamin B2 is not known. For this reason, it is often used as a supplement component in combination with other vitamin Bs.
• Protein hydrolysates have excellent digestibility and are widely used as raw materials for dietary supplements and functional foods.
• various peptides contained in protein hydrolysates have been reported to have physiological functions such as antihypertensive action, muscle fatigue recovery, lipid metabolism promoting action, and immunostimulatory action!
• Vitamin B2 is water-soluble, resistant to acids and heat !, has properties, but is known to be strong and destroyed by light and alkali. Therefore, if only vitamin B2 is included, photolysis of vitamin B2 can be a potential problem. Yes. In addition, if only the problem of vitamin B2 photodegradation, the effect should be obtained by shading with a tea bottle, but the problem of off-flavor could not be solved.
• JP 2005-110649 discloses a method for improving the odor of a peptide by adding an extract extracted from Rakan fruit and trehalose.
• Japanese Patent Laid-Open No. 2006-111566 discloses a method for suppressing unpleasant odor by adding an active oxygen generation inhibiting component or polyglycerin fatty acid ester to an internal liquid containing methionine and vitamin B2.
• Patent Document 1 JP 2005-110649 A
• Patent Document 2 JP 2006-111566
• An object of the present invention is to provide a technique for improving off-flavors generated when a combination of a protein hydrolyzate and vitamin B2 is exposed to light.
• the present inventors have found that the effect of improving ascorbic acid can be clearly obtained by adding ascorbic acid to a beverage containing a protein hydrolyzate and vitamin B2, and completed the present invention.
• the present invention includes a beverage composition comprising a mixture of a protein hydrolyzate and vitamin B2, and containing a sufficient amount of ascorbic acid to prevent the generation of off-flavors when the mixture is exposed to light.
• the protein hydrolyzate contains 30% or more amino acids.
• the amount of ascorbic acid is at least 4 times (by weight) the amount of amino acids.
• the protein hydrolyzate is obtained by hydrolyzing casein with a proteolytic enzyme.
• the present invention provides an off-flavor of a beverage composition comprising a protein hydrolyzate and vitamin B2, wherein ascorbic acid is added to a mixture of the protein hydrolyzate and vitamin B2. Provide a way to prevent.
• the present invention provides a mixture of a protein hydrolyzate and vitamin B2.
• the present invention provides an odor control agent for a beverage composition comprising ascorbic acid as a main component and comprising a protein hydrolyzate and vitamin B2.
• Ascorbic acid may be any of the ascorbic acid products marketed for food and drink addition.
• the amount of ascorbic acid added to the beverage is 0.01-3. 0% by weight, preferably 0.05-: L 0% by weight. 1. If the content exceeds 0% by weight, problems such as the sourness of the beverage S becoming tight and the deterioration odor of ascorbic acid become more likely to occur.
• the amount of ascorbic acid is at least 4 times (by weight), more preferably at least 10 times (by weight) the amount of amino acid.
• the protein hydrolyzate is a mixture containing a peptide and a free amino acid obtained by degrading a protein with a proteolytic enzyme.
• the protein hydrolyzate contains at least 30% amino acid.
• Any protein hydrolyzate may be used as long as it has been purified to the extent that it can be used as food. For example, it can be obtained by degrading casein or soybean protein with a proteolytic enzyme. Protein hydrolyzate can be used.
• the proteolytic enzyme any enzyme can be used as long as it is capable of degrading the protein into peptides and can be used for food production. For example, Aspergillus oryzae-derived proteolytic enzyme can be mentioned.
• Vitamin B2 may be any commercially available product as long as it has been purified to such an extent that it can be used as a food additive. Vitamin B2 can be added at 0.0001-0.02% by weight, preferably 0.0001-0.01% by weight, based on the beverage. [0019] Fruit juice, dairy products, sugars, sweeteners, fragrances, thickeners, PH regulators, colorants, and the like may be further added to beverages containing protein hydrolysates and vitamin B2.
• Milk-derived casein (Nihon Kogyo Co., Ltd.) Add lg to 99 g of distilled water adjusted to about 80 ° C and mix well. The substrate solution was prepared by adjusting the temperature to 20 ° C.
• Aspergillus oryzae-derived proteolytic enzyme (Sumiteam F p (registered trademark), manufactured by Shin Nihon Chemical Industry Co., Ltd.) and proteolytic enzyme Z casein in a weight ratio of 1
• the mixture was added to Z25 and reacted at 50 ° C. for 14 hours, followed by autoclaving at 110 ° C. for 10 minutes to inactivate the enzyme to obtain a casein enzyme degradation product solution.
• the obtained enzyme degradation product solution was dried by a spray dryer to prepare a powder.
• a preparation liquid containing the following components was prepared.
• Each beverage was irradiated with fluorescent light for 20000 lux x 7 days in a 15 ° C environment.
• the deterioration of the fragrance was sensory-evaluated by 10 beverage development researchers, compared to the preparation solution (control product) stored in a cold place (5 ° C) with no antioxidant added. Further, as a control, evaluation was carried out even on a preparation prepared without adding a force zein enzyme degradation product.
• the average evaluation score of each sample was calculated according to the following evaluation criteria.
• a preparation liquid containing the above ingredients was prepared, sterilized at 96 ° C for 30 seconds, and filled into 100 ml brown candy.
• Each beverage was irradiated with fluorescent light for 20000 lux x 5 days in a 15 ° C environment.
• the deterioration of the fragrance was caused by 10 beverage development researchers, and the mixture was stored in a refrigerator (5 ° C).
• Sensory evaluation was carried out in comparison with roll products. The evaluation average score of each sample was calculated according to the following evaluation criteria.
• the present invention is useful for producing a vitamin B2-containing beverage.

Landscapes

• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Polymers & Plastics (AREA)
• Chemical & Material Sciences (AREA)
• Food Science & Technology (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Mycology (AREA)
• Proteomics, Peptides & Aminoacids (AREA)
• Molecular Biology (AREA)
• Wood Science & Technology (AREA)
• Zoology (AREA)
• Non-Alcoholic Beverages (AREA)
• Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)

Priority Applications (5)

Applications Claiming Priority (2)

Publications (1)

Family

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Family Applications (1)

Country Status (7)

Cited By (5)

Families Citing this family (1)

Citations (9)

Family Cites Families (16)

• 2006
  • 2006-06-09 CN CN2006800203160A patent/CN101193562B/zh active Active
  • 2006-06-09 CA CA002615651A patent/CA2615651A1/en not_active Abandoned
  • 2006-06-09 WO PCT/JP2006/311601 patent/WO2006132353A1/ja not_active Ceased
  • 2006-06-09 JP JP2007520180A patent/JP5248109B2/ja active Active
  • 2006-06-09 EP EP06766513A patent/EP1894478A4/en not_active Withdrawn
  • 2006-06-09 US US11/921,902 patent/US8128978B2/en not_active Expired - Fee Related
  • 2006-06-09 TW TW095120664A patent/TW200715997A/zh not_active IP Right Cessation

Patent Citations (9)

Non-Patent Citations (1)

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