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
• • 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
  • A23L2/60—Sweeteners
• • 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
  • 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

Definitions

• the present invention relates to a beverage composition.
• Collagen is an animal protein conventionally used in the food field as gelatin. However, since it is the main component of the dermis and connective tissue, it has recently attracted particular attention from the medical and beauty fields. ing. In addition, in order to efficiently use ingested collagen in the body, food and drink containing collagen peptides in which high molecular weight collagen is reduced have been developed. Furthermore, in order to obtain a high effect, beverages containing 10,000 mg of collagen peptide per bottle are becoming mainstream. A beverage using such a collagen peptide has a problem from the viewpoint of palatability due to the smell unique to the collagen peptide. In particular, when 10,000 mg of collagen peptide is added per bottle, the concentration of the collagen peptide becomes higher than usual, so that the odor is particularly emphasized.
• Patent Document 1 discloses a beverage containing various nutrients including collagen hydrolyzate, two or more extracts including barley extract, and sourness. A technique for realizing a health drink having a good flavor by using an agent, a fruit flavor and the like is disclosed.
• Patent Document 2 describes that in addition to collagen peptides, fruit juice and phosphoric acid or phosphate A technique using is disclosed.
• fruit juice such as grape concentrate juice and a phosphate such as sodium metaphosphate are blended to obtain a liquid oral composition that suppresses unpleasant odor, has a good flavor, and has excellent storage stability.
• beverages containing such collagen peptides are classified as soft drinks and are heat-treated for sterilization purposes.
• the conditions for sterilization are largely distinguished by the pH of the beverage.
• yeast or mold In the acidic region, yeast or mold is used, and in the neutral pH region, bacterial spores are targeted for sterilization.
• the food hygiene law in Japan has no storage standards and requires sterilization.
• sterilization of those with a pH of less than 4.0 is performed by heating the center temperature at 65 ° C. for 10 minutes or a method equivalent to or higher, pH 4.0 to
• the sterilization of 4.6 is described as a method of heating at 85 ° C. for 30 minutes or a method equivalent to or higher, and the pH of the beverage itself is kept low for the purpose of imparting antiseptic properties to the beverage and making it a safe beverage.
• Patent Document 3 discloses a beverage adjusted to pH 4.0 or lower using citric acid or ascorbic acid.
• the viscosity of the beverage is optimally maintained for the purpose of improving the texture (effect / satisfaction when contained in the mouth) of the beverage cooled in the refrigerator and kept at room temperature, such as yogurt
• a technique for imparting a flavor with the flavor of the present invention is disclosed.
• collagen peptides are known to have pH buffering ability.
• the pH buffering ability of the collagen peptide cannot be ignored.
• the amount of acidulant used becomes excessive and the acidity is strongly felt, and the flavor is impaired. It has been found that there is a harmful effect of being. Therefore, the present invention provides a beverage composition that has a high concentration of collagen peptide and realizes a moderate acidity and a good flavor in a pH range of pH 4.0 or less, which is effective for preservability. Let it be an issue.
• the present invention is as follows.
• the acidulant contains phosphoric acid and at least one selected from the group consisting of citric acid, tartaric acid, malic acid, ascorbic acid, lactic acid, succinic acid, and fumaric acid [1] or [ 2].
• a packaged beverage comprising the beverage composition according to any one of [1] to [5].
• a beverage composition containing a high concentration of collagen peptide and having an appropriate acidity and good flavor in a pH range of pH 4.0 or lower.
• the beverage composition according to the present invention contains a low molecular collagen peptide having an average molecular weight of 3000 or less of 2000 mg / 10 mL or more and two or more acidulants containing phosphoric acid, and has a pH of 4.0 or less. It is a thing.
• a low molecular collagen peptide having a predetermined average molecular weight is contained at a high concentration of 2000 mg / 10 mL or more, and as a sour agent, phosphoric acid and other sour agents are contained, so that the pH is 4.0 or less. Even if it exists, the collagen peptide drink composition which has moderate acidity and favorable flavor can be provided.
• a part of the sour agent is phosphoric acid, so that the beverage composition contains a low molecular collagen peptide having an average molecular weight of 3000 or less at a high concentration of 2000 mg / 10 mL or more.
• the product is adjusted to pH 4.0 or lower, even if the collagen peptide has a pH buffering ability, it is possible to suppress excessive acidity and maintain antiseptic properties.
• the term “process” is not limited to an independent process, and is included in this term if the intended action of this process is achieved even when it cannot be clearly distinguished from other processes. .
• a numerical range indicated by using “to” indicates a range including the numerical values described before and after “to” as the minimum value and the maximum value, respectively.
• the amount or concentration of each component in the composition when there are a plurality of substances corresponding to each component in the composition, they exist in the composition unless otherwise specified. It means the total amount of the plurality of substances. The present invention will be described below.
• the collagen peptide is a low molecular weight collagen peptide having an average molecular weight of 3000 or less. By setting the average molecular weight to 3000 or less, there is a tendency that the absorbability of the collagen peptide when ingested as a food or drink is increased, and that a large difference in viscosity between room temperature and refrigeration can be avoided.
• the average molecular weight of the collagen peptide is preferably 500 to 3000, and more preferably 1000 to 3000. There exists a tendency for the viscosity which has a preferable texture to be obtained by making an average molecular weight 500 or more.
• the average molecular weight of the collagen peptide means a value measured by gel permeation chromatography (GPC: polyethylene glycol (PEG) standard). In the case of a commercial product, the product information provided by the supplier is used. Good. In order to obtain the average molecular weight by GPC, the molecular weight is calculated based on a calibration curve of the relationship between the retention time and the molecular weight obtained by measuring several kinds of polyethylene glycol (PEG) having different molecular weights in advance under the same conditions.
• the average molecular weight in the present invention refers to a weight average molecular weight calculated in terms of PEG according to this method.
• the collagen peptide is obtained by hydrolyzing gelatin with an enzyme or an acid, is a protein containing a large amount of glycine, and is also available as a commercial product.
• the collagen is not particularly limited, whether it is collagen extracted from mammalian collagen tissue or collagen extracted from fish. In recent years, collagen derived from fish is preferable from the viewpoints of product image and safety.
• the raw material for collagen derived from fish may be saltwater fish or freshwater fish, and skins of tuna (sharkfin), shark, cod, flounder, flounder, Thailand, tilapia, salmon, catfish and the like.
• These collagens derived from fish are extracted from fish scales and skins, and are characterized by a low content of proline, lysine, and the like compared to collagen of humans and other animals.
• Examples of the raw material for mammal-derived collagen include pigs and cows.
• the concentration of the collagen peptide is 2000 mg / 10 mL or more. By setting it to 2000 mg / 10 mL or more, the collagen peptide can be efficiently used in the body.
• the collagen peptide concentration is not particularly limited as long as it is 2000 mg / 10 mL or more with respect to the volume of the beverage composition, but is preferably 2000 mg / 10 mL or more to 4000 mg / 10 mL, more preferably 2500 mg / 10 mL to 3500 mg / 10 mL. By setting it as 4000 mg / 10mL or less, it can be set as the viscosity within the range acceptable as a drink.
• the beverage composition contains two or more acidulants containing phosphoric acid.
• pH of a solution can be 4.0 or less, suppressing acidity, and moderate acidity and favorable flavor can be implement
• the phosphoric acid which can be used in the said drink composition can be used as food-drinks, it can be especially used without a restriction
• phosphates such as sodium metaphosphate
• the pH of the beverage composition cannot be adjusted to 4.0 or lower while maintaining an appropriate acidity and good flavor.
• the concentration of phosphoric acid in the beverage composition is preferably 20 mg / 10 mL to 200 mg / 10 mL, more preferably 25 mg / 10 mL to 130 mg / 10 mL with respect to the volume of the beverage composition.
• moderate acidity to be obtained by setting it as 20 mg / 10mL or more, and there exists a tendency which is easy to suppress unnatural bitterness by setting it as 200 mg / 10mL or less.
• the acidulant other than phosphoric acid is not particularly limited as long as it is an acidulant that can be used for beverages, particularly an acidulant suitable for use in soft drinks.
• Acetic acid, gluconic acid, citric acid, tartaric acid, apple Acid, ascorbic acid, lactic acid, succinic acid, fumaric acid and the like can be used.
• the acidulant capable of realizing a preferred flavor in the present invention is citric acid, tartaric acid, malic acid, ascorbic acid, lactic acid, succinic acid, or fumaric acid, and in particular, the balance between irritation and refreshing feeling as a beverage
• Citric acid, tartaric acid, malic acid, or ascorbic acid is more preferable from the viewpoint, and citric acid, tartaric acid, or malic acid is still more preferable from the viewpoint of pH adjustment ability.
• These acidulants other than phosphoric acid may be used singly or in combination of two or more.
• the concentration of the acidulant other than phosphoric acid in the beverage composition is preferably 10 mg / 10 mL to 800 mg / 10 mL, more preferably 20 mg / 10 mL to 350 mg / 10 mL with respect to the volume of the beverage composition.
• concentration of the acidulant other than phosphoric acid in the beverage composition is preferably 10 mg / 10 mL to 800 mg / 10 mL, more preferably 20 mg / 10 mL to 350 mg / 10 mL with respect to the volume of the beverage composition.
• the total amount of the acidulant containing phosphoric acid can be changed according to the concentration of the collagen peptide.
• the concentration of the collagen peptide is 2000 mg / 10 mL or more, and the collagen peptide in this concentration range has a strong pH buffering capacity as described above.
• the total amount of acidulant can be set as appropriate.
• the total amount of the acidulant containing phosphoric acid is preferably 50 mg / 10 mL to 600 mg / 10 mL, more preferably 80 mg / 10 mL to 500 mg / 10 mL, and 100 mg / 10 mL with respect to the volume of the beverage composition. More preferably, it is ⁇ 400 mg / 10 mL.
• the phosphoric acid content may be set within the range of 9% to 85% by weight of the total acidulant, for example. it can.
• the beverage composition preferably contains at least one amino acid selected from the group consisting of lysine, proline and ornithine.
• Lysine, proline and ornithine which are types of amino acids, are known as collagen components or collagen synthesis promoting components, and by adding these additional amino acids in the body, the production efficiency and utilization efficiency of collagen in the body Is expected to increase further.
• only the L-form is used for the amino acid used in this invention.
• the amino acid is preferably used in combination in order to increase the effective use efficiency of collagen, and among them, lysine is more preferably used.
• the concentration of the amino acid in the beverage composition is preferably 10 mg / 10 mL to 200 mg / mL, more preferably 30 mg / 10 mL to 100 mg / mL with respect to the volume of the beverage composition. If the concentration of the amino acid is 10 mg / 10 mL or more, the collagen peptide tends to be used effectively, and if it is 200 mg / 10 mL or less, the flavor peculiar to amino acids can be suppressed.
• the beverage composition preferably contains at least one selected from the group consisting of high-intensity sweeteners and sweeteners other than high-intensity sweeteners in order to adjust the beverage to a more preferred flavor.
• the high-intensity sweetener is a general term for a synthetic sweetener or a natural sweetener having a sweetness several tens to several thousand times that of sugar.
• the high-intensity sweetener there is no limitation as long as the flavor can be preferably adjusted, but in the present invention, aspartame, thaumatin, stevia, sucralose, or acesulfame potassium can be preferably used, and further, acesulfame potassium, Or sucralose is preferable.
• the said high sweetness degree sweetener may be used individually by 1 type, and may be used in combination of 2 or more type.
• the concentration of the high-intensity sweetener in the beverage composition is preferably 1 mg / 10 mL to 50 mg / 10 mL, and more preferably 3 mg / 10 mL to 25 mg / 10 mL. If it is 1 mg / 10mL or more, there exists a tendency which can implement
• sweetener other than the high-intensity sweetener examples include saccharides, sugar alcohols and powdered sugar.
• saccharide examples include monosaccharides such as glucose, fructose, galactose and isomerized sugar; disaccharides such as sugar, lactose and palatinose; oligosaccharides such as fructo-oligosaccharide, isomaltooligosaccharide and galactooligosaccharide.
• sugar alcohol examples include monosaccharide alcohols such as erythritol, xylitol, sorbitol, and mannitol; disaccharide alcohols such as maltitol, isomaltitol, and lactitol; trisaccharide alcohols such as maltotriitol, isomaltitol, and panitol. Alcohols such as oligosaccharide alcohols; sugar alcohols such as powdered reduced maltose starch syrup and the like. As the sweetener, glucose, powdered sugar, erythritol, xylitol and sorbitol are more preferable, and erythritol is most preferable. These sweeteners may be used alone or in combination of two or more.
• the concentration of the sweetener other than the high-intensity sweetener in the beverage composition is preferably 100 mg / 10 mL to 5000 mg / 10 mL, and more preferably 300 mg / 10 mL to 2500 mg / 10 mL.
• the said sweetener may be used individually by 1 type, and may be used in combination of 2 or more type.
• the said drink composition may use the said high sweetness degree sweetener and other sweeteners each independently, and may use these in combination.
• a high-intensity sweetener and a sweetener other than the high-intensity sweetener can be used in combination.
• the beverage composition may preferably further contain a fragrance.
• a fragrance of any of yogurt, sugar, lychee, peach, mango, pineapple, raspberry, blueberry, cranberry, and pear is preferable.
• the concentration of the flavor in the beverage composition is preferably 10 ⁇ L / 10 mL to 200 ⁇ L / 10 mL, more preferably 30 ⁇ L / 10 mL to 100 ⁇ L / 10 mL.
• the beverage composition may contain a functional oily component.
• the functional oily component means an oily component that, when applied to a living body, can be expected to induce a predetermined physiological effect in the applied living body.
• Examples of the functional oil component include carotenoids such as ⁇ -carotene, astaxanthin, lutein, lycopene; linolenic acid, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), squalene, squalane, fish oil containing these, and the like Of unsaturated fatty acids; coenzyme Q10 and the like.
• the beverage composition may contain other additive components.
• additive components include various vitamins, minerals, colorants, antioxidants, stabilizers, preservatives, emulsifiers, and antifoaming agents.
• the viscosity of the beverage composition is preferably in the range of 10 mPa ⁇ s to 35 mPa ⁇ s at room temperature (25 ° C.), and in the range of 20 mPa ⁇ s to 50 mPa ⁇ s at 4 ° C. Within this range, it is desirable to realize a good texture even when drinking at room temperature or when refrigerated. By setting it to 10 mPa ⁇ s at room temperature or 20 mPa ⁇ s or higher at 4 ° C., there is a tendency that the viscosity does not become excessively dry and sufficient satisfaction is obtained as a texture when eaten.
• the viscosity of the beverage composition can be measured with a rotary viscometer.
• the pH of the beverage composition is 4.0 or less. Above pH 4.0, the antiseptic effect is reduced. In addition, in the case of a beverage composition exceeding pH 4.0, a stronger heat treatment is required in the production process according to the Food Sanitation Law, and the flavor tends to be impaired and the components tend to deteriorate.
• the pH of the beverage composition is preferably 3.0 to 4.0, and more preferably pH 3.4 to 4.0. By setting the pH to 3.0 or more, there is a tendency that an increase in the amount of acidulant used for pH adjustment can be suppressed.
• the method for producing the beverage composition comprises mixing 2000 mg / 10 mL or more of a low molecular collagen peptide having an average molecular weight of 3000 or less and two or more acidulants containing phosphoric acid (mixing step), and adjusting the pH. It includes adjusting to 4.0 or less (pH adjusting step). Thereby, the said drink composition concerning this invention mentioned above can be prepared.
• the mixing step includes mixing each component constituting the beverage composition.
• Each component may be mixed with a preferred aqueous medium.
• aqueous medium water is usually used.
• the mixing of each component is not particularly limited, and is carried out at a temperature at which each component is sufficiently dissolved, for example, within a temperature range of 20 ° C. to 80 ° C.
• the mixing is preferably performed with stirring.
• the pH adjustment step may be performed simultaneously with the mixing step. Good. Moreover, the said pH adjustment process may be performed separately after a mixing process as needed.
• the method for producing the beverage composition may include other steps other than those described above, if necessary. As such an additional process, a viscosity adjustment process, a filtration process, etc. can be mentioned. A known method in the art may be applied to the viscosity adjustment step and the filtration step.
• the beverage composition may be a packaged beverage containing the composition.
• the container-packed beverage is obtained by container-packing the beverage composition.
• a container used for this container-packed drink what is normally used as a container for drinks should just be mentioned, for example, a PET bottle, a paper pack, a glass container, an aluminum can, a steel can, a pouch etc. are mentioned. it can.
• Example 1 L-lysine 200 mg, erythritol 1000 mg, sucralose 7.2 mg, acesulfame potassium 8.4 mg are added to collagen peptide 10000 mg having an average molecular weight of 2700, L-ascorbic acid 400 mg, citric acid 250 mg, L-tartaric acid 350 mg, phosphoric acid 130 mg was added. 15 mL of water was added thereto and dissolved by heating at 50 ° C., and after adding a fragrance after dissolution, additional water was added to adjust the total volume to 30 mL to prepare a beverage composition. It was 3.88 when pH of the obtained drink composition was measured.
• Examples 2 to 47 A beverage composition was prepared in the same manner as in Example 1 except that the ingredients and blending amounts were changed as shown in Tables 1, 2, 5, and 7.
• Example 1 A beverage composition was prepared in the same manner as in Example 1 except that each material and blending amount were changed as shown in Table 3, Table 4, Table 6, and Table 8.
• ⁇ * 1 indicates a slight bite to the tongue, but it means that the flavor is good, and “ ⁇ * 2” indicates a slight lack of refreshment and irritation. However, it means that the flavor is good. “ ⁇ * 1” means that a sour taste accompanied by a pungent taste is felt but allowed. In addition, “ ⁇ * 1” means that there is little refreshing feeling and irritation and it is too light, and “ ⁇ * 2” means that it feels slightly refreshing and irritation and feels slightly bitter. To do. “-” Means that the evaluation is not performed because the pH exceeds 4.0.
• the beverage composition containing 3333 mg / 10 mL of collagen peptide and containing phosphoric acid and other acidulant and having a pH of 4.0 or less was used in Examples 1 to 23 Were all beverage compositions with moderate acidity and good flavor. Further, it was confirmed that the flavors of the beverage compositions of Examples 1 to 7 and 11 to 23 containing at least one of citric acid, tartaric acid, and malic acid as an acidulant other than phosphoric acid were better. It was done.
• Comparative Examples 1 to 7 and 13 to 17 were unsuitable from the viewpoint of antiseptic properties because the pH exceeded 4.0.
• a phosphate such as sodium metaphosphate
• Comparative Examples 13 to 17 using a phosphate such as sodium metaphosphate the same amount of phosphoric acid is used, and the same amount of other acidulant when pH 4.0 or lower is used in combination with the same amount.
• Comparative Example 11 and Comparative Example 12 using only phosphoric acid as an acid for adjusting pH have a flavor lacking in a refreshing feeling
• Comparative Examples 8 to 10 and 18 to 21 not using phosphoric acid have a sour taste. Irritation was increased and a favorable flavor could not be obtained.
• a beverage composition containing a high concentration of collagen peptide and having an appropriate acidity and good flavor in a pH range of 4.0 or less can be obtained.

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• Health & Medical Sciences (AREA)
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• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Non-Alcoholic Beverages (AREA)
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• Coloring Foods And Improving Nutritive Qualities (AREA)

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• 2011
  • 2011-10-07 JP JP2011223319A patent/JP5283743B2/ja active Active
• 2012
  • 2012-10-02 KR KR1020147008649A patent/KR101771176B1/ko active Active
  • 2012-10-02 WO PCT/JP2012/075505 patent/WO2013051556A1/ja not_active Ceased
  • 2012-10-02 CN CN201280048609.5A patent/CN103841840B/zh active Active
  • 2012-10-02 EP EP12838574.7A patent/EP2764781B9/en not_active Not-in-force
• 2014
  • 2014-04-04 US US14/245,752 patent/US20140220216A1/en not_active Abandoned

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