WO2014050922A1 - Aqueous liquid composition containing collagen peptides - Google Patents
Aqueous liquid composition containing collagen peptides Download PDFInfo
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- WO2014050922A1 WO2014050922A1 PCT/JP2013/075972 JP2013075972W WO2014050922A1 WO 2014050922 A1 WO2014050922 A1 WO 2014050922A1 JP 2013075972 W JP2013075972 W JP 2013075972W WO 2014050922 A1 WO2014050922 A1 WO 2014050922A1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/66—Proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
Definitions
- the present invention achieves a method for suppressing white turbidity or precipitation caused by collagen peptides and proteoglycans in an aqueous liquid composition in a low pH range without producing a strong acidity in the composition, and achieves such a technical effect.
- the present invention relates to a collagen peptide-containing aqueous liquid composition.
- Collagen peptides have been revealed to have various functions such as skin beautifying effects such as improving skin moisturizing and elasticity, and blood fluidity improving effects. Recently, they have been used in many beverages, foods, cosmetics, etc. It has been.
- proteoglycan has been revealed to have various functions such as activation of skin metabolism and an effect of improving joint diseases related to cartilage and bone, and has recently been used in many beverages, foods, cosmetics and the like. Yes.
- Patent Documents 1 and 2 For liquids containing collagen peptides, the formation of precipitates is a problem.
- Patent Documents 1 and 2 methods using thickening polysaccharides and the like are known.
- the condition of low pH is important from the viewpoint of suppressing the growth of microorganisms that cause deterioration during storage, for example, in beverage products.
- the present inventor has found that a liquid containing a combination of a collagen peptide and a proteoglycan causes a significant amount of white turbidity and precipitation at such a low pH range, and significantly impairs the appearance of the liquid. Due to such appearance problems, an aqueous liquid composition containing a collagen peptide and proteoglycan in a low pH region is liable to cause a reduction in product image and a reduction in product value.
- the present invention provides a technique that can suppress the formation of white turbidity or precipitate without imparting a very strong acidity in an aqueous liquid composition containing a collagen peptide and proteoglycan in a low pH range, or facilitate the dispersion of the generated precipitate.
- the present inventor has found that when citric acid and phosphoric acid are used as acids to be mixed with the aqueous liquid composition, particularly when they are used in a certain ratio, the cloudiness and precipitation in long-term storage are reduced. It has been found that the production can be efficiently suppressed or the aggregation of the precipitate can be suppressed. Moreover, it discovered that the acidity of the said composition could be improved.
- the present invention relates to, but is not limited to: 1.
- An aqueous liquid composition comprising a collagen peptide, proteoglycan, citric acid or a salt thereof, and phosphoric acid or a salt thereof, and having a pH of 4.0 or less.
- the ratio of the total weight of the citric acid or salt thereof converted into the free acid amount to the total weight of the phosphoric acid or salt thereof converted into the free acid amount is 1: 1 to 5: 1.
- Composition. 3 The ratio of the total weight of the citric acid or salt thereof converted to the free acid amount to the total weight of the phosphoric acid or salt thereof converted to the free acid amount is 1.6: 1.0 to 4.1: 1.
- composition according to 2 which is 0.0, preferably 1.8: 1.0 to 4.1: 1.0, more preferably 2.2: 1.0 to 3.5: 1.0. 4). 4. The composition according to any one of 1 to 3, wherein the collagen peptide content is 1.0 to 35 w / v%. 5. 5. The composition according to any one of 1 to 4, wherein the proteoglycan content is 0.001 to 0.05 w / v%. 6). 6. The composition according to any one of 1 to 5, wherein the collagen peptide has an average molecular weight of 300 to 10,000. 7). The composition according to any one of 1 to 6, further comprising a plant material. 8). 8. The composition according to any one of 1 to 7, wherein the phosphoric acid is orthophosphoric acid. 9. 9.
- the citric acid or salt thereof and the phosphoric acid or salt thereof the total weight of the citric acid or salt thereof converted into the free acid amount, and the phosphoric acid or salt thereof converted into the free acid amount
- the total weight of 1: 1 to 5: 1, preferably 1.6: 1.0 to 4.1: 1.0, more preferably 1.8: 1.0 to 4.1: 1.
- the present invention can suppress precipitation or clouding of an aqueous liquid composition containing a collagen peptide and proteoglycan in a low pH range, or can easily disperse the generated precipitate.
- the present invention can also improve the acidity of the composition.
- aqueous liquid composition means a water-based liquid composition, which includes, for example, aqueous solutions, suspensions, dispersions.
- a collagen-containing aqueous solution may cause precipitation or separation during storage, but is shaken during use to disperse or dissolve the precipitate or separation.
- the aqueous liquid composition of the present invention includes those that cause such an acceptable degree of precipitation, separation, cloudiness, and the like.
- the aqueous liquid composition may contain a medium other than water such as alcohol, but the total weight of these media is about 5% at the maximum.
- the collagen peptide used in the present invention can be obtained by hydrolyzing denatured collagen such as collagen or gelatin with an enzyme, acid, alkali or the like, but the origin and production method are not limited at all.
- collagen or gelatin as a raw material may be derived from cows, pigs, chickens, fish, etc., and one or more of these can be used as raw materials.
- Any enzyme can be used for collagen peptide preparation as long as it can cleave the peptide bond of collagen or gelatin.
- collagenase, papain, bromelain, actinidine, ficin, cathepsin, pepsin, chymosin, trypsin, and these Examples thereof include enzyme preparations mixed with enzymes.
- the acid for example, hydrochloric acid, sulfuric acid, nitric acid and the like can be used.
- alkali examples include sodium hydroxide and calcium hydroxide.
- an aqueous solution of a hydrolyzed collagen peptide may be used as it is, or a powdered powder by drying or the like may be used.
- the average molecular weight of the collagen peptide is not particularly limited. However, the higher the average molecular weight, the lower the absorption of the collagen peptide in the body, and it tends to harden at low temperatures depending on the concentration, and the lower the average molecular weight, the higher the absorption in the body. End up. Considering these points, the average molecular weight of the collagen peptide used in the present invention is preferably 300 to 10,000, more preferably 500 to 9,000, and particularly preferably 500 to 6,000. The average molecular weight may be 1,000 to 8,700.
- the average molecular weight of the collagen peptide in this specification means a weight average molecular weight, and means a value measured by the Pagii method (gel filtration chromatography method).
- collagen peptide a commercially available product may be used, and a collagen peptide having a preferable molecular weight can be used.
- a collagen peptide having a preferable molecular weight can be used.
- commercially available “Nippi Peptide PRA” Nippi Co., Ltd.
- Water-soluble collagen peptide SS Water-soluble collagen peptide SS”
- Collagen Peptide SCP Collagen Peptide SCP
- HACP Zelais Co., Ltd.
- Etc. a commercially available “Nippi Peptide PRA” (Nippi Co., Ltd.), “Water-soluble collagen peptide SS” (Kyowa Hakko Bio Co., Ltd.), “Collagen Peptide SCP” (Nitta Gelatin Co., Ltd.), “HACP” (Zelais Co., Ltd.) Etc.
- one type of collagen peptide may be used alone, or two or more types of collagen peptides may be used in combination.
- the total content of collagen peptides in the aqueous liquid composition of the present invention may vary depending on the use of the composition containing it, but is typically 1.0-35 w / v%, preferably 2.0. ⁇ 20 w / v%.
- Proteoglycan is a general term for compounds in which glycosaminoglycans (mucopolysaccharides) such as chondroitin sulfate and dermatan sulfate are covalently bound to a protein as a core. This is a substance that exists in connective tissues such as cartilage and skin of animals and is necessary for maintaining the structure of these tissues.
- Proteoglycans include, for example, Aggrecan, Versican, Neurocan, Brevican, Decorin, Biglycan, Testican, Perlecan, Distroglycan ( And Dystroglycan), Agrin, and Clostrin.
- the proteoglycan used in the present invention is not limited to its type, origin and production method.
- any of the above proteoglycans may be used alone, or two or more of them may be used in combination.
- aggrecan is preferable, and it can be used alone or in combination with other proteoglycans.
- animals derived from proteoglycans are not limited, and those derived from animals such as mammals (cow, pigs, etc.), birds (chicken, etc.), fishes (shark, salmon, etc.), mollusks (squid, octopus, etc.) In addition, those derived from one or more animals can be used.
- the production method may be any known method such as an extraction method using a solvent such as water, an acid (such as acetic acid), an alkali (such as sodium hydroxide or potassium hydroxide), or an alcohol.
- a known method such as desalting or molecular weight fractionation may be used for purification.
- the molecular weight of proteoglycans is usually tens of thousands to tens of millions.
- the molecular weight of the proteoglycan used in the present invention is not particularly limited, but is preferably 100,000 to 2,000,000. *
- the total content of proteoglycan in the aqueous liquid composition of the present invention may vary depending on the use of the composition containing it, but is typically 0.001 to 0.05 w / v%, preferably 0.00. 002 to 0.02 w / v%.
- the content may be measured by any known method, for example, a gel chromatography molecular weight fractionation method can be used. That is, molecular weight fractionation is performed using gel chromatography, and quantification is performed using a proteoglycan standard reagent (proteoglycan, derived from salmon nasal cartilage (Wako Pure Chemical Industries)), or the molecular weight is 10,000 or more and the presence of acidic sugars and proteins Measure the dry matter of the fractions that have been confirmed. The presence of acidic sugar can be confirmed by the carbazole sulfate method, and the presence of protein can be confirmed by absorbance measurement at around 280 nm.
- a gel chromatography molecular weight fractionation method can be used. That is, molecular weight fractionation is performed using gel chromatography, and quantification is performed using a proteoglycan standard reagent (proteoglycan, derived from salmon nasal cartilage (Wako Pure Chemical Industries)), or the molecular weight is 10,000 or more and the presence of acid
- citric acid and its salt In the present invention, one of the components for suppressing precipitation and cloudiness is citric acid or a salt thereof. Only free citric acid may be used, citrate alone may be used, or a combination thereof may be used.
- the citrate is not particularly limited, and examples thereof include trisodium citrate, tripotassium citrate, and calcium citrate. When citrate is used, only one citrate may be used, or a plurality of citrates may be used in combination.
- the total content of citric acid or a salt thereof in the aqueous liquid composition of the present invention in terms of the free acid amount is typically 0.01 to 5.0 w / v%, 0.1 to 3.0 w. / V%.
- amount converted to the amount of free acid or a similar expression means that when an acid is in the form of a free acid, the amount is It means a value obtained by multiplying the number of moles of salt by the molecular weight of the corresponding free acid.
- phosphoric acid and its salt another component for suppressing precipitation and cloudiness is phosphoric acid or a salt thereof.
- the phosphoric acid includes not only orthophosphoric acid but also condensed phosphoric acid such as pyrophosphoric acid, polyphosphoric acid, metaphosphoric acid, tripolyphosphoric acid, tetrametaphosphoric acid, pentametaphosphoric acid, hexametaphosphoric acid and the like. In the present invention, these compounds can be used alone or in combination.
- the salt of phosphoric acid is not particularly limited, but examples include sodium pyrophosphate (also known as sodium diphosphate hydrate and anhydride (eg, sodium diphosphate decahydrate, tetrasodium pyrophosphate (anhydrous) ), Sodium pyrophosphate (also known as disodium dihydrogen pyrophosphate), potassium pyrophosphate (also known as tetrapotassium pyrophosphate), sodium tripolyphosphate (also known as sodium triphosphate), sodium polyphosphate, Potassium polyphosphate, sodium trimetaphosphate, sodium tetrametaphosphate, sodium pentametaphosphate, sodium hexametaphosphate (also known as sodium metaphosphate in the Food Additives), acidic sodium metaphosphate (also known as sodium hydrogen metaphosphate), Acid sodium hexametaphosphate, ur Sodium Lalin acid, potassium metaphosphate, and and a mixture of any of these.
- sodium pyrophosphate also known as sodium di
- orthophosphoric acid or a salt thereof more preferably orthophosphoric acid can be used.
- the total content of phosphoric acid or a salt thereof in the aqueous liquid composition of the present invention in terms of the free acid amount is typically 0.005 to 3.0 w / v%, 0.05 to 1.5 w. / V%.
- the pH of the aqueous liquid composition of the present invention is in a low pH range where precipitation or cloudiness derived from collagen peptides and proteoglycans is generated.
- a pH range is 4.0 or less, preferably 3.9 or less, more preferably 3.8 or less, and still more preferably 3.7 or less.
- the pH is preferably 3.0 or more, more preferably 3.2 or more. More preferably, it is 3.3 or more. Any numerical range that satisfies the upper and lower limits shown here can be adopted. Therefore, for example, the range can be 3.3 or more and 3.7 or less.
- the ratio of the total weight of citric acid or its salt converted to the free acid amount in the composition to the total weight of phosphoric acid or its salt converted to the free acid amount is 1: 1 to 5 : 1, preferably 1.6: 1.0 to 4.1: 1.0, more preferably 1.8: 1.0 to 4.1: 1.0, more preferably 2.2: 1.0 ⁇ 3.5: 1.0.
- the ratio may be 1: 1 to 3: 1.
- the aqueous liquid composition of the present invention may further contain a plant material depending on the purpose.
- plant materials preferably contain ingredients having a cosmetic effect, such as pepper plant extracts (eg, jade extract), flax lignans (secoisolaricillinol diglycoside, matailesinol, pinoresinol, isolaricireci Linseed extract, linseed extract, cherry blossom extract, lotus cup extract, ginger extract, cinnamon bark extract, soybean isoflavone, rose flower extract, plant-derived (wheat, rice germ, strawberries, corn germ, pineapple) ceramide, lotus germ extract, Green tea extract, fire thorn extract, pine bark extract, maca extract, artichoke leaf extract, enmeado extract, hypericum extract, sage extract, bodaiju extract, rakanka extract, dokudami extract, neem leaf extract, tsutsukura extract, amla extract, mangosteen peel , Aronia extract, cocoon leaf
- the baboon extract, flaxseed extract, cherry blossom extract, and lotus cup extract are respectively from the ears of hinahatsu (long pepper, piper longum), flaxseed or flaxseed ⁇ , cherry blossom, and lotus cup of Lonicera caerulea L. ssp.edulis Hulten It can be obtained by concentrating the juice or extract obtained from the fruit by a method such as pressing or solvent extraction. Other extracts or extracts can be similarly obtained from plant materials. For extraction, a solvent such as water, methanol, ethanol, or isopropanol can be used. Further, although not essential, purification may be performed.
- the aqueous liquid composition of the present invention may further contain additional components as long as the effects of the present invention are not adversely affected.
- additional components are, for example, antioxidants, pigments, preservatives, seasonings, sweeteners, acidulants, pH adjusters, stabilizers, emulsifiers, nutrient enhancers, flavors.
- the aqueous liquid composition of the present invention can be expected to have an excellent skin beautifying effect derived from components such as collagen peptides.
- it can be provided for skin beautification in the form of an oral composition such as a beverage.
- the skin beautifying effect here includes improvement of skin condition such as improvement of skin sagging.
- the aqueous liquid composition of the present invention can be packaged.
- the form of the container is not limited at all, and can be filled in a sealed container such as a bottle, can, paper pack, plastic bottle, aluminum pouch, vinyl pouch or blow molded container.
- the present invention also relates to a method for suppressing the formation of precipitation or cloudiness without producing a strong acidity in an aqueous liquid composition containing a collagen peptide and proteoglycan and having a pH of 4.0 or less.
- the method is characterized in that citric acid or a salt thereof and phosphoric acid or a salt thereof are added to the composition.
- citric acid or a salt thereof and phosphoric acid or a salt thereof in the composition are converted into a free acid amount and a total weight of citric acid or a salt thereof, and a phosphoric acid or a salt thereof converted into a free acid amount.
- the ratio is preferably 1.6: 1.0 to 4.1: 1.0, more preferably 1.8: 1.0 to 4.1: 1.0, more preferably 2.2: 1. 0.0 to 3.5: 1.0.
- the ratio may be 1: 1 to 3: 1.
- the method and timing of adding citric acid or a salt thereof and phosphoric acid or a salt thereof to the composition are not particularly limited.
- the said composition should finally contain a citric acid or its salt, and phosphoric acid or its salt in said weight ratio.
- other components may be added or mixed in a composition containing those acids or salts, or those acids or salts may be added or mixed in a composition containing other components.
- the numerical range represented by the upper limit value and the lower limit value in this specification that is, “lower limit value to upper limit value” includes the lower limit value and the upper limit value.
- the range represented by “1-2” includes 1 and 2.
- Example 1 For the purpose of evaluating the flavor and long-term precipitation and the aggregation inhibition effect of the precipitate by the combination of collagen peptide, proteoglycan and acid, two beverages were prepared with the formulation shown in Table 1.
- Table 1 shows the evaluation results together with the formulation. The evaluation criteria are shown in Table 2.
- Example 2 For the purpose of evaluating the flavor and long-term precipitation, and the aggregation inhibition effect of the precipitate by the combination of collagen peptide, proteoglycan and acid, two beverages were prepared with the formulation shown in Table 3.
- the beverage was stored at 20 ° C. for 6 months, and the amount of precipitation and the properties and flavor of the precipitate were evaluated visually and sensory. The results are shown in Table 3. Evaluation criteria are as shown in Table 2.
- Example 4 For the purpose of evaluating the effect of the ratio of citric acid and phosphoric acid on flavor and precipitation during long-term storage and aggregation of precipitates, beverages were produced with the formulations shown in Table 4.
- Beverages (7) to (12) were obtained according to the methods described in Examples 1 and 2.
- the collagen peptide used had a predetermined average molecular weight described in the table, the proteoglycan was the one used in Example 1, and the plant extract was the chickpea extract used in Example 1.
- the beverage was stored at 20 ° C. for 6 months, and the amount of precipitation and the properties and flavor of the precipitate were evaluated visually and sensory. The results are shown in Table 4. Evaluation criteria are as shown in Table 2.
- the amount of precipitation was suppressed, the cohesiveness of the precipitate was weak and easy to disperse, or it was acceptable even if it was difficult to disperse to some extent.
- the cohesiveness of the precipitate was weak and easy to disperse, but the acidity was too strong and it was an unacceptable level as a beverage.
- Example 5 In order to evaluate the effect of the type of acid on flavor and precipitation during long-term storage and aggregation of precipitates, beverages were produced with the formulations shown in Table 5.
- the beverage was stored at 20 ° C. for 6 months, and the amount of precipitation and the properties and flavor of the precipitate were evaluated visually and sensory. The results are shown in Table 5. Evaluation criteria are as shown in Table 2.
- Example 6 For the purpose of evaluating the effect of the average molecular weight of the collagen peptide on flavor and precipitation during long-term storage and aggregation of precipitates, beverages were produced with the formulations shown in Table 6.
- the beverage was stored at 20 ° C. for 6 months, and the amount of precipitation and the properties and flavor of the precipitate were evaluated visually and sensory. The results are shown in Table 6. Evaluation criteria are as shown in Table 2.
Abstract
Provided is a technique whereby, in an aqueous liquid composition containing collagen peptides and proteoglycans within a low pH range, the occurrence of clouding or precipitation can be inhibited or a formed precipitate can be easily dispersed without adding a strong sourness to the composition. More specifically, said technique comprises adding acids, said acids being citric acid and phosphoric acid, to the aqueous liquid composition.
Description
本発明は、低ｐＨ域の水性液体組成物中でコラーゲンペプチドとプロテオグリカンとから生じる白濁又は沈殿を、当該組成物に強い酸味を生じることなく抑制する方法、及びそのような技術的効果を達成しうる、コラーゲンペプチド含有水性液体組成物に関する。
The present invention achieves a method for suppressing white turbidity or precipitation caused by collagen peptides and proteoglycans in an aqueous liquid composition in a low pH range without producing a strong acidity in the composition, and achieves such a technical effect. The present invention relates to a collagen peptide-containing aqueous liquid composition.
コラーゲンペプチドは、肌の保湿性や弾力性を向上するなどの美肌効果や、血液流動性を改善する効果など様々な機能を有することが明らかとなり、近年、多くの飲料、食品、化粧品等に用いられている。
Collagen peptides have been revealed to have various functions such as skin beautifying effects such as improving skin moisturizing and elasticity, and blood fluidity improving effects. Recently, they have been used in many beverages, foods, cosmetics, etc. It has been.
また、プロテオグリカンは、皮膚新陳代謝の活性化や、軟骨および骨に関連する関節疾患等を改善する効果など様々な機能を有することが明らかとなり、近年、多くの飲料、食品、化粧品等に用いられている。
In addition, proteoglycan has been revealed to have various functions such as activation of skin metabolism and an effect of improving joint diseases related to cartilage and bone, and has recently been used in many beverages, foods, cosmetics and the like. Yes.
コラーゲンペプチドを含む液体に関しては、沈殿の生成が問題とされている。その沈殿を抑制する技術として、増粘多糖類等を用いる方法が知られている（特許文献１及び２）。
For liquids containing collagen peptides, the formation of precipitates is a problem. As a technique for suppressing the precipitation, methods using thickening polysaccharides and the like are known (Patent Documents 1 and 2).
低ｐＨという条件は、例えば飲料製品においては、保管中に変敗の要因となる微生物の増殖を抑制する観点から重要である。本発明者は、コラーゲンペプチドとプロテオグリカンの組合せを含有する液体は、そのような低ｐＨ域で著しい量の白濁や沈殿を生じ、当該液体の外観を著しく損ねることを見出した。この様な外観上の問題のため、コラーゲンペプチドとプロテオグリカンを低ｐＨ領域で含む水性液体組成物は、商品イメージの低下や商品価値の低下を招いてしまうことが懸念される。
The condition of low pH is important from the viewpoint of suppressing the growth of microorganisms that cause deterioration during storage, for example, in beverage products. The present inventor has found that a liquid containing a combination of a collagen peptide and a proteoglycan causes a significant amount of white turbidity and precipitation at such a low pH range, and significantly impairs the appearance of the liquid. Due to such appearance problems, an aqueous liquid composition containing a collagen peptide and proteoglycan in a low pH region is liable to cause a reduction in product image and a reduction in product value.
さらに、コラーゲンペプチドを十分量含む液体は、ｐＨを低ｐＨ領域に調整するために、酸を大量に添加する必要がある。その結果、当該液体は非常に強い酸味を有し、その香味は飲用に適さないものとなってしまう。
Furthermore, in a liquid containing a sufficient amount of collagen peptide, it is necessary to add a large amount of acid in order to adjust the pH to a low pH region. As a result, the liquid has a very strong acidity and its flavor is not suitable for drinking.
本発明は、低ｐＨ域でコラーゲンペプチドとプロテオグリカンを含む水性液体組成物において、非常に強い酸味を付与することなく、白濁又は沈殿の生成を抑制でき、または生成した沈殿を分散し易くする技術を提供する。
The present invention provides a technique that can suppress the formation of white turbidity or precipitate without imparting a very strong acidity in an aqueous liquid composition containing a collagen peptide and proteoglycan in a low pH range, or facilitate the dispersion of the generated precipitate. provide.
本発明者は、鋭意検討した結果、水性液体組成物に混合させる酸としてクエン酸とリン酸を用いた場合に、特に、それらを一定の比率で用いた場合に、長期保存における白濁や沈殿の生成を効率よく抑制し、又は沈殿物の凝集を抑制し得ることを見出した。また、当該組成物の酸味も改善され得ることを見出した。
As a result of intensive studies, the present inventor has found that when citric acid and phosphoric acid are used as acids to be mixed with the aqueous liquid composition, particularly when they are used in a certain ratio, the cloudiness and precipitation in long-term storage are reduced. It has been found that the production can be efficiently suppressed or the aggregation of the precipitate can be suppressed. Moreover, it discovered that the acidity of the said composition could be improved.
本発明は、これらに限定されないが、以下のものに関する。
１．コラーゲンペプチドと、プロテオグリカンと、クエン酸又はその塩と、リン酸又はその塩とを含み、ｐＨが４．０以下である、水性液体組成物。
２．遊離酸量に換算した当該クエン酸又はその塩の総重量と、遊離酸量に換算した当該リン酸又はその塩の総重量との比率が、１：１～５：１である、１に記載の組成物。
３．遊離酸量に換算した当該クエン酸又はその塩の総重量と、遊離酸量に換算した当該リン酸又はその塩の総重量との比率が、１．６：１．０～４．１：１．０、好ましくは１．８：１．０～４．１：１．０、より好ましくは２．２：１．０～３．５：１．０である、２に記載の組成物。
４．当該コラーゲンペプチドの含有量が１．０～３５ｗ／ｖ％である、１～３のいずれか１項に記載の組成物。
５．当該プロテオグリカンの含有量が０．００１～０．０５ｗ／ｖ％である、１～４のいずれか１項に記載の組成物。
６．当該コラーゲンペプチドの平均分子量が３００～１０，０００である、１～５のいずれか１項に記載の組成物。
７．さらに、植物素材を含む、１～６のいずれか１項に記載の組成物。
８．当該リン酸がオルトリン酸である、１～７のいずれか１項に記載の組成物。
９．当該ｐＨが３．３以上、３．７以下である、１～８のいずれか１項に記載の組成物。
１０．経口用組成物である、１～９のいずれか１項に記載の組成物。
１１．美肌用である、１～１０のいずれか１項に記載の組成物。
１２．コラーゲンペプチドとプロテオグリカンとを含み、ｐＨが４．０以下である水性液体組成物において、強い酸味を生じることなく沈殿又は白濁の生成を抑制する方法であって、当該組成物にクエン酸又はその塩とリン酸又はその塩とを配合することを特徴とする方法。
１３．当該組成物に、当該クエン酸又はその塩と当該リン酸又はその塩とを、遊離酸量に換算した当該クエン酸又はその塩の総重量と、遊離酸量に換算した当該リン酸又はその塩の総重量との比率が１：１～５：１、好ましくは１．６：１．０～４．１：１．０、より好ましくは１．８：１．０～４．１：１．０、より好ましくは２．２：１．０～３．５：１．０となるように、配合することを特徴とする、１２に記載の方法。 The present invention relates to, but is not limited to:
1. An aqueous liquid composition comprising a collagen peptide, proteoglycan, citric acid or a salt thereof, and phosphoric acid or a salt thereof, and having a pH of 4.0 or less.
2. 2. The ratio of the total weight of the citric acid or salt thereof converted into the free acid amount to the total weight of the phosphoric acid or salt thereof converted into the free acid amount is 1: 1 to 5: 1. Composition.
3. The ratio of the total weight of the citric acid or salt thereof converted to the free acid amount to the total weight of the phosphoric acid or salt thereof converted to the free acid amount is 1.6: 1.0 to 4.1: 1. The composition according to 2, which is 0.0, preferably 1.8: 1.0 to 4.1: 1.0, more preferably 2.2: 1.0 to 3.5: 1.0.
4). 4. The composition according to any one of 1 to 3, wherein the collagen peptide content is 1.0 to 35 w / v%.
5. 5. The composition according to any one of 1 to 4, wherein the proteoglycan content is 0.001 to 0.05 w / v%.
6). 6. The composition according to any one of 1 to 5, wherein the collagen peptide has an average molecular weight of 300 to 10,000.
7). The composition according to any one of 1 to 6, further comprising a plant material.
8). 8. The composition according to any one of 1 to 7, wherein the phosphoric acid is orthophosphoric acid.
9. 9. The composition according to any one of 1 to 8, wherein the pH is 3.3 or more and 3.7 or less.
10. 10. The composition according to any one of 1 to 9, which is an oral composition.
11. 11. The composition according to any one of 1 to 10, which is for beautiful skin.
12 A method for suppressing the formation of precipitation or cloudiness without producing a strong acidity in an aqueous liquid composition containing a collagen peptide and proteoglycan and having a pH of 4.0 or less, wherein the composition contains citric acid or a salt thereof. And phosphoric acid or a salt thereof.
13. In the composition, the citric acid or salt thereof and the phosphoric acid or salt thereof, the total weight of the citric acid or salt thereof converted into the free acid amount, and the phosphoric acid or salt thereof converted into the free acid amount To the total weight of 1: 1 to 5: 1, preferably 1.6: 1.0 to 4.1: 1.0, more preferably 1.8: 1.0 to 4.1: 1. 13. The method according to 12, wherein the blending is performed such that the ratio is 0, more preferably 2.2: 1.0 to 3.5: 1.0.
１．コラーゲンペプチドと、プロテオグリカンと、クエン酸又はその塩と、リン酸又はその塩とを含み、ｐＨが４．０以下である、水性液体組成物。
２．遊離酸量に換算した当該クエン酸又はその塩の総重量と、遊離酸量に換算した当該リン酸又はその塩の総重量との比率が、１：１～５：１である、１に記載の組成物。
３．遊離酸量に換算した当該クエン酸又はその塩の総重量と、遊離酸量に換算した当該リン酸又はその塩の総重量との比率が、１．６：１．０～４．１：１．０、好ましくは１．８：１．０～４．１：１．０、より好ましくは２．２：１．０～３．５：１．０である、２に記載の組成物。
４．当該コラーゲンペプチドの含有量が１．０～３５ｗ／ｖ％である、１～３のいずれか１項に記載の組成物。
５．当該プロテオグリカンの含有量が０．００１～０．０５ｗ／ｖ％である、１～４のいずれか１項に記載の組成物。
６．当該コラーゲンペプチドの平均分子量が３００～１０，０００である、１～５のいずれか１項に記載の組成物。
７．さらに、植物素材を含む、１～６のいずれか１項に記載の組成物。
８．当該リン酸がオルトリン酸である、１～７のいずれか１項に記載の組成物。
９．当該ｐＨが３．３以上、３．７以下である、１～８のいずれか１項に記載の組成物。
１０．経口用組成物である、１～９のいずれか１項に記載の組成物。
１１．美肌用である、１～１０のいずれか１項に記載の組成物。
１２．コラーゲンペプチドとプロテオグリカンとを含み、ｐＨが４．０以下である水性液体組成物において、強い酸味を生じることなく沈殿又は白濁の生成を抑制する方法であって、当該組成物にクエン酸又はその塩とリン酸又はその塩とを配合することを特徴とする方法。
１３．当該組成物に、当該クエン酸又はその塩と当該リン酸又はその塩とを、遊離酸量に換算した当該クエン酸又はその塩の総重量と、遊離酸量に換算した当該リン酸又はその塩の総重量との比率が１：１～５：１、好ましくは１．６：１．０～４．１：１．０、より好ましくは１．８：１．０～４．１：１．０、より好ましくは２．２：１．０～３．５：１．０となるように、配合することを特徴とする、１２に記載の方法。 The present invention relates to, but is not limited to:
1. An aqueous liquid composition comprising a collagen peptide, proteoglycan, citric acid or a salt thereof, and phosphoric acid or a salt thereof, and having a pH of 4.0 or less.
2. 2. The ratio of the total weight of the citric acid or salt thereof converted into the free acid amount to the total weight of the phosphoric acid or salt thereof converted into the free acid amount is 1: 1 to 5: 1. Composition.
3. The ratio of the total weight of the citric acid or salt thereof converted to the free acid amount to the total weight of the phosphoric acid or salt thereof converted to the free acid amount is 1.6: 1.0 to 4.1: 1. The composition according to 2, which is 0.0, preferably 1.8: 1.0 to 4.1: 1.0, more preferably 2.2: 1.0 to 3.5: 1.0.
4). 4. The composition according to any one of 1 to 3, wherein the collagen peptide content is 1.0 to 35 w / v%.
5. 5. The composition according to any one of 1 to 4, wherein the proteoglycan content is 0.001 to 0.05 w / v%.
6). 6. The composition according to any one of 1 to 5, wherein the collagen peptide has an average molecular weight of 300 to 10,000.
7). The composition according to any one of 1 to 6, further comprising a plant material.
8). 8. The composition according to any one of 1 to 7, wherein the phosphoric acid is orthophosphoric acid.
9. 9. The composition according to any one of 1 to 8, wherein the pH is 3.3 or more and 3.7 or less.
10. 10. The composition according to any one of 1 to 9, which is an oral composition.
11. 11. The composition according to any one of 1 to 10, which is for beautiful skin.
12 A method for suppressing the formation of precipitation or cloudiness without producing a strong acidity in an aqueous liquid composition containing a collagen peptide and proteoglycan and having a pH of 4.0 or less, wherein the composition contains citric acid or a salt thereof. And phosphoric acid or a salt thereof.
13. In the composition, the citric acid or salt thereof and the phosphoric acid or salt thereof, the total weight of the citric acid or salt thereof converted into the free acid amount, and the phosphoric acid or salt thereof converted into the free acid amount To the total weight of 1: 1 to 5: 1, preferably 1.6: 1.0 to 4.1: 1.0, more preferably 1.8: 1.0 to 4.1: 1. 13. The method according to 12, wherein the blending is performed such that the ratio is 0, more preferably 2.2: 1.0 to 3.5: 1.0.
本発明は、低ｐＨ域でコラーゲンペプチドとプロテオグリカンを含む水性液体組成物の沈殿や白濁の生成を抑制でき、または生成した沈殿を分散し易くすることができる。また、本発明は、当該組成物の酸味も改善し得る。
The present invention can suppress precipitation or clouding of an aqueous liquid composition containing a collagen peptide and proteoglycan in a low pH range, or can easily disperse the generated precipitate. The present invention can also improve the acidity of the composition.
（水性液体組成物）
本発明に関して用いられる「水性液体組成物」との用語は、水をベースとする液体組成物を意味し、これには、例えば、水溶液、懸濁液、分散液が含まれる。一般に、コラーゲン含有水溶液は保存中に沈殿又は分離を生じることがあるが、使用時に振盪して当該沈殿又は分離物を分散又は溶解させる。従って、本発明の水性液体組成物には、そのような許容できる程度の沈殿、分離、白濁等を生じているものも含まれる。また、当該水性液体組成物には、アルコールなどの水以外の媒質が含まれていてもよいが、それらの媒質の合計重量は、最大でも５％程度である。 (Aqueous liquid composition)
The term “aqueous liquid composition” as used in the context of the present invention means a water-based liquid composition, which includes, for example, aqueous solutions, suspensions, dispersions. Generally, a collagen-containing aqueous solution may cause precipitation or separation during storage, but is shaken during use to disperse or dissolve the precipitate or separation. Accordingly, the aqueous liquid composition of the present invention includes those that cause such an acceptable degree of precipitation, separation, cloudiness, and the like. In addition, the aqueous liquid composition may contain a medium other than water such as alcohol, but the total weight of these media is about 5% at the maximum.
本発明に関して用いられる「水性液体組成物」との用語は、水をベースとする液体組成物を意味し、これには、例えば、水溶液、懸濁液、分散液が含まれる。一般に、コラーゲン含有水溶液は保存中に沈殿又は分離を生じることがあるが、使用時に振盪して当該沈殿又は分離物を分散又は溶解させる。従って、本発明の水性液体組成物には、そのような許容できる程度の沈殿、分離、白濁等を生じているものも含まれる。また、当該水性液体組成物には、アルコールなどの水以外の媒質が含まれていてもよいが、それらの媒質の合計重量は、最大でも５％程度である。 (Aqueous liquid composition)
The term “aqueous liquid composition” as used in the context of the present invention means a water-based liquid composition, which includes, for example, aqueous solutions, suspensions, dispersions. Generally, a collagen-containing aqueous solution may cause precipitation or separation during storage, but is shaken during use to disperse or dissolve the precipitate or separation. Accordingly, the aqueous liquid composition of the present invention includes those that cause such an acceptable degree of precipitation, separation, cloudiness, and the like. In addition, the aqueous liquid composition may contain a medium other than water such as alcohol, but the total weight of these media is about 5% at the maximum.
（コラーゲンペプチド）
本発明において用いられるコラーゲンペプチドは、コラーゲンまたはゼラチン等の変性コラーゲンを酵素、酸、アルカリ等で加水分解処理することで得ることができるが、その由来及び製法に何ら限定されない。 (Collagen peptide)
The collagen peptide used in the present invention can be obtained by hydrolyzing denatured collagen such as collagen or gelatin with an enzyme, acid, alkali or the like, but the origin and production method are not limited at all.
本発明において用いられるコラーゲンペプチドは、コラーゲンまたはゼラチン等の変性コラーゲンを酵素、酸、アルカリ等で加水分解処理することで得ることができるが、その由来及び製法に何ら限定されない。 (Collagen peptide)
The collagen peptide used in the present invention can be obtained by hydrolyzing denatured collagen such as collagen or gelatin with an enzyme, acid, alkali or the like, but the origin and production method are not limited at all.
例えば、原料となるコラーゲンあるいはゼラチンは、ウシ、ブタ、ニワトリ、魚等に由来するものでよく、これらの１種または２種以上を原材料として用いることができる。
For example, collagen or gelatin as a raw material may be derived from cows, pigs, chickens, fish, etc., and one or more of these can be used as raw materials.
コラーゲンペプチド調製に用いる酵素としては、コラーゲンまたはゼラチンのペプチド結合を切断することができるものであればよく、例えば、コラゲナーゼ、パパイン、ブロメライン、アクチニジン、フィシン、カテプシン、ペプシン、キモシン、トリプシン、及びこれらの酵素を混合した酵素製剤等が挙げられる。
Any enzyme can be used for collagen peptide preparation as long as it can cleave the peptide bond of collagen or gelatin. For example, collagenase, papain, bromelain, actinidine, ficin, cathepsin, pepsin, chymosin, trypsin, and these Examples thereof include enzyme preparations mixed with enzymes.
酸としては、例えば、塩酸、硫酸、硝酸などを用いることができる。アルカリとしては、例えば、水酸化ナトリウム、水酸化カルシウムなどを用いることができる。
As the acid, for example, hydrochloric acid, sulfuric acid, nitric acid and the like can be used. Examples of the alkali that can be used include sodium hydroxide and calcium hydroxide.
本発明においては、加水分解されたコラーゲンペプチドの水溶液をそのまま使用してもよいし、乾燥等により粉末化したものを用いてもよい。また、当該水溶液に通常用いられる精製処理を施したものを、水溶液や粉末等の形態として用いてもよい。これらのいずれの形態のものを用いた場合であっても、本発明の効果には何ら影響を与えない。
In the present invention, an aqueous solution of a hydrolyzed collagen peptide may be used as it is, or a powdered powder by drying or the like may be used. Moreover, you may use what gave the refinement | purification process normally used to the said aqueous solution as forms, such as aqueous solution and powder. Even when any of these forms is used, the effect of the present invention is not affected.
コラーゲンペプチドの平均分子量も特に限定されない。しかしながら、平均分子量が大きいほどコラーゲンペプチドの体内吸収性が低下したり、濃度によっては低温で固まりやすくなり、平均分子量が小さいと体内吸収性は増大するものの、ペプチド特有の苦み、えぐみなどが生じてしまう。これらの点を勘案すると、本発明に用いるコラーゲンペプチドの平均分子量は、３００～１０，０００が好ましく、５００～９，０００がより好ましく、５００～６，０００が特に好ましい。また、当該平均分子量は、１，０００～８，７００であってもよい。本明細書におけるコラーゲンペプチドの平均分子量は、重量平均分子量を意味し、パギイ法（ゲルろ過クロマトグラフィ法）で測定した値を意味する。
The average molecular weight of the collagen peptide is not particularly limited. However, the higher the average molecular weight, the lower the absorption of the collagen peptide in the body, and it tends to harden at low temperatures depending on the concentration, and the lower the average molecular weight, the higher the absorption in the body. End up. Considering these points, the average molecular weight of the collagen peptide used in the present invention is preferably 300 to 10,000, more preferably 500 to 9,000, and particularly preferably 500 to 6,000. The average molecular weight may be 1,000 to 8,700. The average molecular weight of the collagen peptide in this specification means a weight average molecular weight, and means a value measured by the Pagii method (gel filtration chromatography method).
コラーゲンペプチドは、市販品を用いてもよく、好ましい分子量のコラーゲンペプチドを使用することができる。例えば、市販の「ニッピペプタイドＰＲＡ」（株式会社ニッピ）、「水溶性コラーゲンペプチドＳＳ」（協和発酵バイオ株式会社）「コラーゲンペプチドＳＣＰ」（新田ゼラチン株式会社）、「ＨＡＣＰ」（ゼライス株式会社）などを用いることができる。
As the collagen peptide, a commercially available product may be used, and a collagen peptide having a preferable molecular weight can be used. For example, commercially available “Nippi Peptide PRA” (Nippi Co., Ltd.), “Water-soluble collagen peptide SS” (Kyowa Hakko Bio Co., Ltd.), “Collagen Peptide SCP” (Nitta Gelatin Co., Ltd.), “HACP” (Zelais Co., Ltd.) Etc. can be used.
本発明においては、１種のコラーゲンペプチドを単独で、又は２種類以上のコラーゲンペプチドを組み合わせて用いてもよい。本発明の水性液体組成物中のコラーゲンペプチドの総含有量は、それを含有する組成物の用途によって変化しうるが、典型的には、１．０～３５ｗ／ｖ％、好ましくは２．０～２０ｗ／ｖ％である。
In the present invention, one type of collagen peptide may be used alone, or two or more types of collagen peptides may be used in combination. The total content of collagen peptides in the aqueous liquid composition of the present invention may vary depending on the use of the composition containing it, but is typically 1.0-35 w / v%, preferably 2.0. ~ 20 w / v%.
（プロテオグリカン）
プロテオグリカンとは、コアとしてのタンパク質に、コンドロイチン硫酸やデルマタン硫酸等のグリコサミノグリカン（ムコ多糖）が共有結合している化合物の総称である。これは、動物の軟骨、皮膚などの結合組織中に存在し、これらの組織の構造を維持するために必要な物質である。プロテオグリカンとしては、例えば、アグリカン（Aggrecan）、バーシカン（Versican）、ニューロカン（Neurocan）、ブレビカン（Brevican）、デコリン（Decorin）、ビグリカン（Biglycan）、テスティカン（Testican）、パールカン（Perlecan）、ディストログリカン（Dystroglycan）、アグリン（Agrin）、クローストリン（Claustrin）等が挙げられる。 (Proteoglycan)
Proteoglycan is a general term for compounds in which glycosaminoglycans (mucopolysaccharides) such as chondroitin sulfate and dermatan sulfate are covalently bound to a protein as a core. This is a substance that exists in connective tissues such as cartilage and skin of animals and is necessary for maintaining the structure of these tissues. Proteoglycans include, for example, Aggrecan, Versican, Neurocan, Brevican, Decorin, Biglycan, Testican, Perlecan, Distroglycan ( And Dystroglycan), Agrin, and Clostrin.
プロテオグリカンとは、コアとしてのタンパク質に、コンドロイチン硫酸やデルマタン硫酸等のグリコサミノグリカン（ムコ多糖）が共有結合している化合物の総称である。これは、動物の軟骨、皮膚などの結合組織中に存在し、これらの組織の構造を維持するために必要な物質である。プロテオグリカンとしては、例えば、アグリカン（Aggrecan）、バーシカン（Versican）、ニューロカン（Neurocan）、ブレビカン（Brevican）、デコリン（Decorin）、ビグリカン（Biglycan）、テスティカン（Testican）、パールカン（Perlecan）、ディストログリカン（Dystroglycan）、アグリン（Agrin）、クローストリン（Claustrin）等が挙げられる。 (Proteoglycan)
Proteoglycan is a general term for compounds in which glycosaminoglycans (mucopolysaccharides) such as chondroitin sulfate and dermatan sulfate are covalently bound to a protein as a core. This is a substance that exists in connective tissues such as cartilage and skin of animals and is necessary for maintaining the structure of these tissues. Proteoglycans include, for example, Aggrecan, Versican, Neurocan, Brevican, Decorin, Biglycan, Testican, Perlecan, Distroglycan ( And Dystroglycan), Agrin, and Clostrin.
本発明に用いられるプロテオグリカンは、その種類、由来及び製法に何ら限定されない。例えば、上記のプロテオグリカンのいずれかを単独で用いてもよいし、２種類以上を組み合わせて用いてもよい。中でも、アグリカンが好ましく、これを単独で、又は他のプロテオグリカンと組み合わせて用いることができる。また、プロテオグリカンの由来動物も限定されず、例えば、哺乳類（ウシ、ブタ等）、鳥類（ニワトリ等）、魚類（サメ、サケ等）、軟体動物（イカ、タコ等）等の動物に由来するものを用いることができ、さらに、１種または２種以上の動物に由来するものを用いることができる。このうち、サケ由来、特にサケの鼻軟骨由来のものが好ましく、これを単独で、又は他のプロテオグリカンと組み合わせて用いることができる。製造方法は、水、酸（酢酸等）、アルカリ（水酸化ナトリウム、水酸化カリウム等）、アルコール等の溶媒を用いた抽出法等の公知のいずれかの方法を用いればよい。精製は必須ではないが、精製のためには、脱塩や分子量分画等の公知の方法を用いればよい。プロテオグリカンの分子量は、通常、数万～数千万である。本発明において用いられるプロテオグリカンの分子量も特に制限されないが、好ましくは、１０万～２００万である。
The proteoglycan used in the present invention is not limited to its type, origin and production method. For example, any of the above proteoglycans may be used alone, or two or more of them may be used in combination. Among these, aggrecan is preferable, and it can be used alone or in combination with other proteoglycans. In addition, animals derived from proteoglycans are not limited, and those derived from animals such as mammals (cow, pigs, etc.), birds (chicken, etc.), fishes (shark, salmon, etc.), mollusks (squid, octopus, etc.) In addition, those derived from one or more animals can be used. Among these, those derived from salmon, particularly those derived from salmon nasal cartilage are preferred, and these can be used alone or in combination with other proteoglycans. The production method may be any known method such as an extraction method using a solvent such as water, an acid (such as acetic acid), an alkali (such as sodium hydroxide or potassium hydroxide), or an alcohol. Although purification is not essential, a known method such as desalting or molecular weight fractionation may be used for purification. The molecular weight of proteoglycans is usually tens of thousands to tens of millions. The molecular weight of the proteoglycan used in the present invention is not particularly limited, but is preferably 100,000 to 2,000,000. *
本発明の水性液体組成物中のプロテオグリカンの総含有量は、それを含有する組成物の用途によって変化しうるが、典型的には、０．００１～０．０５ｗ／ｖ％、好ましくは０．００２～０．０２ｗ／ｖ％である。
The total content of proteoglycan in the aqueous liquid composition of the present invention may vary depending on the use of the composition containing it, but is typically 0.001 to 0.05 w / v%, preferably 0.00. 002 to 0.02 w / v%.
含有量の測定方法は、公知のいずれかの方法を用いればよいが、例えば、ゲルクロマトグラフィー分子量分画方法を用いることができる。即ち、ゲルクロマトグラフィーを用いて分子量分画を行ない、プロテオグリカン標準試薬（プロテオグリカン、サケ鼻軟骨由来（和光純薬））による定量を行うか、もしくは分子量が１万以上でかつ酸性糖および蛋白質の存在が確認された画分の乾燥物を測定する。なお、酸性糖の存在は、カルバゾール硫酸法で、蛋白質の存在は、２８０ｎｍ付近における吸光度測定で確認することができる。
The content may be measured by any known method, for example, a gel chromatography molecular weight fractionation method can be used. That is, molecular weight fractionation is performed using gel chromatography, and quantification is performed using a proteoglycan standard reagent (proteoglycan, derived from salmon nasal cartilage (Wako Pure Chemical Industries)), or the molecular weight is 10,000 or more and the presence of acidic sugars and proteins Measure the dry matter of the fractions that have been confirmed. The presence of acidic sugar can be confirmed by the carbazole sulfate method, and the presence of protein can be confirmed by absorbance measurement at around 280 nm.
（クエン酸とその塩）
本発明において沈殿や白濁を抑制するための成分の一つは、クエン酸又はその塩である。遊離のクエン酸だけを用いてもよいし、クエン酸塩だけを用いてもよいし、それらを組み合わせてもよい。クエン酸塩は、特に限定されないが、例えば、クエン酸三ナトリウム、クエン酸三カリウム、クエン酸カルシウムが挙げられる。クエン酸塩を用いるときには、１種のクエン酸塩だけを用いてもよいし、複数のクエン酸塩を組み合わせて用いてもよい。 (Citric acid and its salt)
In the present invention, one of the components for suppressing precipitation and cloudiness is citric acid or a salt thereof. Only free citric acid may be used, citrate alone may be used, or a combination thereof may be used. The citrate is not particularly limited, and examples thereof include trisodium citrate, tripotassium citrate, and calcium citrate. When citrate is used, only one citrate may be used, or a plurality of citrates may be used in combination.
本発明において沈殿や白濁を抑制するための成分の一つは、クエン酸又はその塩である。遊離のクエン酸だけを用いてもよいし、クエン酸塩だけを用いてもよいし、それらを組み合わせてもよい。クエン酸塩は、特に限定されないが、例えば、クエン酸三ナトリウム、クエン酸三カリウム、クエン酸カルシウムが挙げられる。クエン酸塩を用いるときには、１種のクエン酸塩だけを用いてもよいし、複数のクエン酸塩を組み合わせて用いてもよい。 (Citric acid and its salt)
In the present invention, one of the components for suppressing precipitation and cloudiness is citric acid or a salt thereof. Only free citric acid may be used, citrate alone may be used, or a combination thereof may be used. The citrate is not particularly limited, and examples thereof include trisodium citrate, tripotassium citrate, and calcium citrate. When citrate is used, only one citrate may be used, or a plurality of citrates may be used in combination.
本発明の水性液体組成物中のクエン酸又はその塩の、遊離酸量に換算した総含有量は、典型的には、０．０１～５．０ｗ／ｖ％、０．１～３．０ｗ／ｖ％である。尚、本明細書において、「遊離酸量に換算した量」、又はこれに類する表現は、ある酸が遊離酸の形態である場合にはその量を、塩の形態である場合には、当該塩のモル数に、対応する遊離酸の分子量を乗じて得られる値を意味する。
The total content of citric acid or a salt thereof in the aqueous liquid composition of the present invention in terms of the free acid amount is typically 0.01 to 5.0 w / v%, 0.1 to 3.0 w. / V%. In the present specification, “amount converted to the amount of free acid”, or a similar expression means that when an acid is in the form of a free acid, the amount is It means a value obtained by multiplying the number of moles of salt by the molecular weight of the corresponding free acid.
（リン酸とその塩）
本発明において沈殿や白濁を抑制するためのもう一つの成分は、リン酸又はその塩である。リン酸には、オルトリン酸だけでなく、ピロリン酸、ポリリン酸、メタリン酸、トリポリリン酸、テトラメタリン酸、ペンタメタリン酸、ヘキサメタリン酸等の縮合したリン酸が含まれる。本発明においては、これらの化合物を、単独で、又は組み合わせて用いることができる。 (Phosphoric acid and its salt)
In the present invention, another component for suppressing precipitation and cloudiness is phosphoric acid or a salt thereof. The phosphoric acid includes not only orthophosphoric acid but also condensed phosphoric acid such as pyrophosphoric acid, polyphosphoric acid, metaphosphoric acid, tripolyphosphoric acid, tetrametaphosphoric acid, pentametaphosphoric acid, hexametaphosphoric acid and the like. In the present invention, these compounds can be used alone or in combination.
本発明において沈殿や白濁を抑制するためのもう一つの成分は、リン酸又はその塩である。リン酸には、オルトリン酸だけでなく、ピロリン酸、ポリリン酸、メタリン酸、トリポリリン酸、テトラメタリン酸、ペンタメタリン酸、ヘキサメタリン酸等の縮合したリン酸が含まれる。本発明においては、これらの化合物を、単独で、又は組み合わせて用いることができる。 (Phosphoric acid and its salt)
In the present invention, another component for suppressing precipitation and cloudiness is phosphoric acid or a salt thereof. The phosphoric acid includes not only orthophosphoric acid but also condensed phosphoric acid such as pyrophosphoric acid, polyphosphoric acid, metaphosphoric acid, tripolyphosphoric acid, tetrametaphosphoric acid, pentametaphosphoric acid, hexametaphosphoric acid and the like. In the present invention, these compounds can be used alone or in combination.
また、遊離の酸だけを用いてもよいし、その塩だけを用いてもよいし、それらを組み合わせて用いてもよい。
Further, only a free acid may be used, or only a salt thereof may be used, or a combination thereof may be used.
リン酸の塩は、特に制限は無いが、例として、ピロリン酸ナトリウム（別名、二リン酸ナトリウム水和物及び無水物（例えば、二リン酸ナトリウム十水和物、ピロリン酸四ナトリウム（無水））双方を含む。）、酸性ピロリン酸ナトリウム（別名、ピロリン酸二水素二ナトリウム）、ピロリン酸カリウム（別名、ピロリン酸四カリウム）、トリポリリン酸ナトリウム（別名、三リン酸ナトリウム）、ポリリン酸ナトリウム、ポリリン酸カリウム、トリメタリン酸ナトリウム、テトラメタリン酸ナトリウム、ペンタメタリン酸ナトリウム、ヘキサメタリン酸ナトリウム（別名（食品添加物公定書等において）メタリン酸ナトリウム）、酸性メタリン酸ナトリウム（別名、メタリン酸水素ナトリウム）、酸性ヘキサメタリン酸ナトリウム、ウルトラリン酸ナトリウム、メタリン酸カリウム、及びこれらのいずれかの混合物を挙げることができる。
The salt of phosphoric acid is not particularly limited, but examples include sodium pyrophosphate (also known as sodium diphosphate hydrate and anhydride (eg, sodium diphosphate decahydrate, tetrasodium pyrophosphate (anhydrous) ), Sodium pyrophosphate (also known as disodium dihydrogen pyrophosphate), potassium pyrophosphate (also known as tetrapotassium pyrophosphate), sodium tripolyphosphate (also known as sodium triphosphate), sodium polyphosphate, Potassium polyphosphate, sodium trimetaphosphate, sodium tetrametaphosphate, sodium pentametaphosphate, sodium hexametaphosphate (also known as sodium metaphosphate in the Food Additives), acidic sodium metaphosphate (also known as sodium hydrogen metaphosphate), Acid sodium hexametaphosphate, ur Sodium Lalin acid, potassium metaphosphate, and and a mixture of any of these.
好ましくは、オルトリン酸又はその塩を、さらに好ましくはオルトリン酸を用いることができる。
Preferably, orthophosphoric acid or a salt thereof, more preferably orthophosphoric acid can be used.
本発明の水性液体組成物中のリン酸又はその塩の、遊離酸量に換算した総含有量は、典型的には、０．００５～３．０ｗ／ｖ％、０．０５～１．５ｗ／ｖ％である。
The total content of phosphoric acid or a salt thereof in the aqueous liquid composition of the present invention in terms of the free acid amount is typically 0.005 to 3.0 w / v%, 0.05 to 1.5 w. / V%. *
（低ｐＨ）
本発明の水性液体組成物のｐＨは、コラーゲンペプチドとプロテオグリカンに由来する沈殿又は白濁が生成する低ｐＨ域にある。その様なｐＨ域とは、４．０以下であり、好ましくは３．９以下、より好ましくは３．８以下、さらに好ましくは３．７以下である。発明の効果との関係でｐＨに下限はないが、低すぎると飲料の酸味が強くなりすぎる可能性があるため、ｐＨを３．０以上とすることが好ましいが、より好ましくは３．２以上、さらに好ましくは３．３以上である。なお、ここで示した上限や下限を満たす数値範囲は全て採用し得る。したがって、例えば、３．３以上、３．７以下などの範囲とすることができる。 (Low pH)
The pH of the aqueous liquid composition of the present invention is in a low pH range where precipitation or cloudiness derived from collagen peptides and proteoglycans is generated. Such a pH range is 4.0 or less, preferably 3.9 or less, more preferably 3.8 or less, and still more preferably 3.7 or less. Although there is no lower limit to the pH in relation to the effects of the invention, if it is too low, the acidity of the beverage may become too strong, so the pH is preferably 3.0 or more, more preferably 3.2 or more. More preferably, it is 3.3 or more. Any numerical range that satisfies the upper and lower limits shown here can be adopted. Therefore, for example, the range can be 3.3 or more and 3.7 or less.
本発明の水性液体組成物のｐＨは、コラーゲンペプチドとプロテオグリカンに由来する沈殿又は白濁が生成する低ｐＨ域にある。その様なｐＨ域とは、４．０以下であり、好ましくは３．９以下、より好ましくは３．８以下、さらに好ましくは３．７以下である。発明の効果との関係でｐＨに下限はないが、低すぎると飲料の酸味が強くなりすぎる可能性があるため、ｐＨを３．０以上とすることが好ましいが、より好ましくは３．２以上、さらに好ましくは３．３以上である。なお、ここで示した上限や下限を満たす数値範囲は全て採用し得る。したがって、例えば、３．３以上、３．７以下などの範囲とすることができる。 (Low pH)
The pH of the aqueous liquid composition of the present invention is in a low pH range where precipitation or cloudiness derived from collagen peptides and proteoglycans is generated. Such a pH range is 4.0 or less, preferably 3.9 or less, more preferably 3.8 or less, and still more preferably 3.7 or less. Although there is no lower limit to the pH in relation to the effects of the invention, if it is too low, the acidity of the beverage may become too strong, so the pH is preferably 3.0 or more, more preferably 3.2 or more. More preferably, it is 3.3 or more. Any numerical range that satisfies the upper and lower limits shown here can be adopted. Therefore, for example, the range can be 3.3 or more and 3.7 or less.
（クエン酸又はその塩とリン酸又はその塩との比率）
コラーゲンペプチドとプロテオグリカンに由来する沈殿又は白濁を、本発明組成物に強い酸味を生じることなく抑制するためには、クエン酸又はその塩とリン酸又はその塩とを組み合わせて用いることが重要である。好ましくは、その重量比を特定範囲に調整する。具体的には、当該組成物中の遊離酸量に換算したクエン酸又はその塩の総重量と、遊離酸量に換算したリン酸又はその塩の総重量との比率は、１：１～５：１、好ましくは１．６：１．０～４．１：１．０、より好ましくは１．８：１．０～４．１：１．０、より好ましくは２．２：１．０～３．５：１．０である。当該比率は、１：１～３：１であってもよい。 (Ratio of citric acid or its salt to phosphoric acid or its salt)
In order to suppress precipitation or cloudiness derived from collagen peptides and proteoglycans without producing a strong acidity in the composition of the present invention, it is important to use a combination of citric acid or a salt thereof and phosphoric acid or a salt thereof. . Preferably, the weight ratio is adjusted to a specific range. Specifically, the ratio of the total weight of citric acid or its salt converted to the free acid amount in the composition to the total weight of phosphoric acid or its salt converted to the free acid amount is 1: 1 to 5 : 1, preferably 1.6: 1.0 to 4.1: 1.0, more preferably 1.8: 1.0 to 4.1: 1.0, more preferably 2.2: 1.0 ~ 3.5: 1.0. The ratio may be 1: 1 to 3: 1.
コラーゲンペプチドとプロテオグリカンに由来する沈殿又は白濁を、本発明組成物に強い酸味を生じることなく抑制するためには、クエン酸又はその塩とリン酸又はその塩とを組み合わせて用いることが重要である。好ましくは、その重量比を特定範囲に調整する。具体的には、当該組成物中の遊離酸量に換算したクエン酸又はその塩の総重量と、遊離酸量に換算したリン酸又はその塩の総重量との比率は、１：１～５：１、好ましくは１．６：１．０～４．１：１．０、より好ましくは１．８：１．０～４．１：１．０、より好ましくは２．２：１．０～３．５：１．０である。当該比率は、１：１～３：１であってもよい。 (Ratio of citric acid or its salt to phosphoric acid or its salt)
In order to suppress precipitation or cloudiness derived from collagen peptides and proteoglycans without producing a strong acidity in the composition of the present invention, it is important to use a combination of citric acid or a salt thereof and phosphoric acid or a salt thereof. . Preferably, the weight ratio is adjusted to a specific range. Specifically, the ratio of the total weight of citric acid or its salt converted to the free acid amount in the composition to the total weight of phosphoric acid or its salt converted to the free acid amount is 1: 1 to 5 : 1, preferably 1.6: 1.0 to 4.1: 1.0, more preferably 1.8: 1.0 to 4.1: 1.0, more preferably 2.2: 1.0 ~ 3.5: 1.0. The ratio may be 1: 1 to 3: 1.
（植物素材）
本発明の水性液体組成物は、目的に応じて、さらに植物素材を含んでもよい。そのような植物素材は、美容効果のある成分を含むものが好ましく、例えば、コショウ科植物抽出物（例えばヒハツエキス）、亜麻リグナン（セコイソラリシレシノールジグリコシド、マタイレシノール、ピノレシノール、イソラリシレシノール等）、亜麻仁抽出物、桜の花エキス、ハスカップエキス、ショウガエキス、桂皮エキス、大豆イソフラボン、バラの花エキス、植物由来（小麦、米胚芽、蒟蒻、とうもろこし胚芽、パイナップル）セラミド、ハス胚芽エキス、甜茶エキス、火棘エキス、松樹皮エキス、マカエキス、アーティチョーク葉エキス、エンメイソウエキス、オトギリソウエキス、セージエキス、ボダイジュエキス、ラカンカエキス、ドクダミエキス、ニーム葉エキス、ゴツコラエキス、アムラエキス、マンゴスチン果皮エキス、アロニアエキス、杜中葉エキス、ハトムギエキス、高麗人参エキス、果実種子エキス、紫玄米エキス、月桃葉エキス、スターフルーツ葉エキス、アロエエキス等が挙げられ、これらの１種または２種類以上を本発明水性液体組成物の成分として用いることができる。 (Plant material)
The aqueous liquid composition of the present invention may further contain a plant material depending on the purpose. Such plant materials preferably contain ingredients having a cosmetic effect, such as pepper plant extracts (eg, jade extract), flax lignans (secoisolaricillinol diglycoside, matailesinol, pinoresinol, isolaricireci Linseed extract, linseed extract, cherry blossom extract, lotus cup extract, ginger extract, cinnamon bark extract, soybean isoflavone, rose flower extract, plant-derived (wheat, rice germ, strawberries, corn germ, pineapple) ceramide, lotus germ extract, Green tea extract, fire thorn extract, pine bark extract, maca extract, artichoke leaf extract, enmeado extract, hypericum extract, sage extract, bodaiju extract, rakanka extract, dokudami extract, neem leaf extract, tsutsukura extract, amla extract, mangosteen peel , Aronia extract, cocoon leaf extract, pearl barley extract, ginseng extract, fruit seed extract, purple brown rice extract, moon peach leaf extract, star fruit leaf extract, aloe extract, etc., one or more of these It can be used as a component of the inventive aqueous liquid composition.
本発明の水性液体組成物は、目的に応じて、さらに植物素材を含んでもよい。そのような植物素材は、美容効果のある成分を含むものが好ましく、例えば、コショウ科植物抽出物（例えばヒハツエキス）、亜麻リグナン（セコイソラリシレシノールジグリコシド、マタイレシノール、ピノレシノール、イソラリシレシノール等）、亜麻仁抽出物、桜の花エキス、ハスカップエキス、ショウガエキス、桂皮エキス、大豆イソフラボン、バラの花エキス、植物由来（小麦、米胚芽、蒟蒻、とうもろこし胚芽、パイナップル）セラミド、ハス胚芽エキス、甜茶エキス、火棘エキス、松樹皮エキス、マカエキス、アーティチョーク葉エキス、エンメイソウエキス、オトギリソウエキス、セージエキス、ボダイジュエキス、ラカンカエキス、ドクダミエキス、ニーム葉エキス、ゴツコラエキス、アムラエキス、マンゴスチン果皮エキス、アロニアエキス、杜中葉エキス、ハトムギエキス、高麗人参エキス、果実種子エキス、紫玄米エキス、月桃葉エキス、スターフルーツ葉エキス、アロエエキス等が挙げられ、これらの１種または２種類以上を本発明水性液体組成物の成分として用いることができる。 (Plant material)
The aqueous liquid composition of the present invention may further contain a plant material depending on the purpose. Such plant materials preferably contain ingredients having a cosmetic effect, such as pepper plant extracts (eg, jade extract), flax lignans (secoisolaricillinol diglycoside, matailesinol, pinoresinol, isolaricireci Linseed extract, linseed extract, cherry blossom extract, lotus cup extract, ginger extract, cinnamon bark extract, soybean isoflavone, rose flower extract, plant-derived (wheat, rice germ, strawberries, corn germ, pineapple) ceramide, lotus germ extract, Green tea extract, fire thorn extract, pine bark extract, maca extract, artichoke leaf extract, enmeado extract, hypericum extract, sage extract, bodaiju extract, rakanka extract, dokudami extract, neem leaf extract, tsutsukura extract, amla extract, mangosteen peel , Aronia extract, cocoon leaf extract, pearl barley extract, ginseng extract, fruit seed extract, purple brown rice extract, moon peach leaf extract, star fruit leaf extract, aloe extract, etc., one or more of these It can be used as a component of the inventive aqueous liquid composition.
ヒハツエキス、亜麻仁抽出物、桜の花エキス、ハスカップエキスは、それぞれ、ヒハツ（ロングペパー、Piper longum）の果穂、亜麻仁または亜麻仁粕、桜の花、スイカズラ科のハスカップ（Lonicera caerulea L. ssp.edulis Hulten）の果実から、圧搾や溶媒抽出などの方法により得た搾汁や抽出液を濃縮して得ることができる。他のエキス又は抽出物も同様にして植物原料から得ることができる。抽出には、水やメタノール、エタノール、イソプロパノール等の溶媒を用いることができる。また、必須ではないが、精製を行う場合もある。
The baboon extract, flaxseed extract, cherry blossom extract, and lotus cup extract are respectively from the ears of hinahatsu (long pepper, piper longum), flaxseed or flaxseed 粕, cherry blossom, and lotus cup of Lonicera caerulea L. ssp.edulis Hulten It can be obtained by concentrating the juice or extract obtained from the fruit by a method such as pressing or solvent extraction. Other extracts or extracts can be similarly obtained from plant materials. For extraction, a solvent such as water, methanol, ethanol, or isopropanol can be used. Further, although not essential, purification may be performed.
（他の成分）
本発明の水性液体組成物は、本発明の効果に悪影響を与えない限り、さらに追加的な成分を含んでもよい。そのような成分は、例えば、酸化防止剤、色素類、保存料、調味料、甘味料、酸味料、ｐＨ調整剤、安定剤、乳化剤、栄養強化剤、香料である。 (Other ingredients)
The aqueous liquid composition of the present invention may further contain additional components as long as the effects of the present invention are not adversely affected. Such components are, for example, antioxidants, pigments, preservatives, seasonings, sweeteners, acidulants, pH adjusters, stabilizers, emulsifiers, nutrient enhancers, flavors.
本発明の水性液体組成物は、本発明の効果に悪影響を与えない限り、さらに追加的な成分を含んでもよい。そのような成分は、例えば、酸化防止剤、色素類、保存料、調味料、甘味料、酸味料、ｐＨ調整剤、安定剤、乳化剤、栄養強化剤、香料である。 (Other ingredients)
The aqueous liquid composition of the present invention may further contain additional components as long as the effects of the present invention are not adversely affected. Such components are, for example, antioxidants, pigments, preservatives, seasonings, sweeteners, acidulants, pH adjusters, stabilizers, emulsifiers, nutrient enhancers, flavors.
（用途）
本発明の水性液体組成物には、コラーゲンペプチド等の成分に由来する優れた美肌効果が期待でき、例えば、飲料の様な経口用組成物の形態で、美肌用に提供することができる。ここでいう美肌効果には、肌のたるみの改善の様な肌の状態の改善も含まれる。 (Use)
The aqueous liquid composition of the present invention can be expected to have an excellent skin beautifying effect derived from components such as collagen peptides. For example, it can be provided for skin beautification in the form of an oral composition such as a beverage. The skin beautifying effect here includes improvement of skin condition such as improvement of skin sagging.
本発明の水性液体組成物には、コラーゲンペプチド等の成分に由来する優れた美肌効果が期待でき、例えば、飲料の様な経口用組成物の形態で、美肌用に提供することができる。ここでいう美肌効果には、肌のたるみの改善の様な肌の状態の改善も含まれる。 (Use)
The aqueous liquid composition of the present invention can be expected to have an excellent skin beautifying effect derived from components such as collagen peptides. For example, it can be provided for skin beautification in the form of an oral composition such as a beverage. The skin beautifying effect here includes improvement of skin condition such as improvement of skin sagging.
（容器詰飲料）
本発明の水性液体組成物は、容器詰めとすることができる。容器の形態は何ら制限されず、ビン、缶、紙パック、ペットボトル、アルミパウチ、ビニールパウチまたはブロー整形容器等の密封容器に充填され得る。 (Packed beverage)
The aqueous liquid composition of the present invention can be packaged. The form of the container is not limited at all, and can be filled in a sealed container such as a bottle, can, paper pack, plastic bottle, aluminum pouch, vinyl pouch or blow molded container.
本発明の水性液体組成物は、容器詰めとすることができる。容器の形態は何ら制限されず、ビン、缶、紙パック、ペットボトル、アルミパウチ、ビニールパウチまたはブロー整形容器等の密封容器に充填され得る。 (Packed beverage)
The aqueous liquid composition of the present invention can be packaged. The form of the container is not limited at all, and can be filled in a sealed container such as a bottle, can, paper pack, plastic bottle, aluminum pouch, vinyl pouch or blow molded container.
（沈殿又は白濁の生成を抑制する方法）
本発明は、コラーゲンペプチドとプロテオグリカンとを含み、ｐＨが４．０以下である水性液体組成物において、強い酸味を生じることなく沈殿又は白濁の生成を抑制する方法にも関する。当該方法は、当該組成物にクエン酸又はその塩とリン酸又はその塩とを配合することを特徴とする。好ましくは、当該組成物にクエン酸又はその塩とリン酸又はその塩とを遊離酸量に換算したクエン酸又はその塩の総重量と、遊離酸量に換算したリン酸又はその塩の総重量との比率が１：１～５：１となるように、配合する。当該比率は、好ましくは、１．６：１．０～４．１：１．０、より好ましくは１．８：１．０～４．１：１．０、より好ましくは２．２：１．０～３．５：１．０である。当該比率は、１：１～３：１であってもよい。 (Method of suppressing the formation of precipitation or cloudiness)
The present invention also relates to a method for suppressing the formation of precipitation or cloudiness without producing a strong acidity in an aqueous liquid composition containing a collagen peptide and proteoglycan and having a pH of 4.0 or less. The method is characterized in that citric acid or a salt thereof and phosphoric acid or a salt thereof are added to the composition. Preferably, citric acid or a salt thereof and phosphoric acid or a salt thereof in the composition are converted into a free acid amount and a total weight of citric acid or a salt thereof, and a phosphoric acid or a salt thereof converted into a free acid amount. So as to have a ratio of 1: 1 to 5: 1. The ratio is preferably 1.6: 1.0 to 4.1: 1.0, more preferably 1.8: 1.0 to 4.1: 1.0, more preferably 2.2: 1. 0.0 to 3.5: 1.0. The ratio may be 1: 1 to 3: 1.
本発明は、コラーゲンペプチドとプロテオグリカンとを含み、ｐＨが４．０以下である水性液体組成物において、強い酸味を生じることなく沈殿又は白濁の生成を抑制する方法にも関する。当該方法は、当該組成物にクエン酸又はその塩とリン酸又はその塩とを配合することを特徴とする。好ましくは、当該組成物にクエン酸又はその塩とリン酸又はその塩とを遊離酸量に換算したクエン酸又はその塩の総重量と、遊離酸量に換算したリン酸又はその塩の総重量との比率が１：１～５：１となるように、配合する。当該比率は、好ましくは、１．６：１．０～４．１：１．０、より好ましくは１．８：１．０～４．１：１．０、より好ましくは２．２：１．０～３．５：１．０である。当該比率は、１：１～３：１であってもよい。 (Method of suppressing the formation of precipitation or cloudiness)
The present invention also relates to a method for suppressing the formation of precipitation or cloudiness without producing a strong acidity in an aqueous liquid composition containing a collagen peptide and proteoglycan and having a pH of 4.0 or less. The method is characterized in that citric acid or a salt thereof and phosphoric acid or a salt thereof are added to the composition. Preferably, citric acid or a salt thereof and phosphoric acid or a salt thereof in the composition are converted into a free acid amount and a total weight of citric acid or a salt thereof, and a phosphoric acid or a salt thereof converted into a free acid amount. So as to have a ratio of 1: 1 to 5: 1. The ratio is preferably 1.6: 1.0 to 4.1: 1.0, more preferably 1.8: 1.0 to 4.1: 1.0, more preferably 2.2: 1. 0.0 to 3.5: 1.0. The ratio may be 1: 1 to 3: 1.
クエン酸又はその塩、及びリン酸又はその塩を当該組成物に配合する方法及びタイミングは、特に限定されない。当該組成物が最終的に上記の重量比でクエン酸又はその塩、及びリン酸又はその塩を含んでいればよい。例えば、それらの酸又は塩を含む組成物中に他の成分を添加又は混合してもよいし、他の成分を含む組成物中にそれらの酸又は塩を添加又は混合してもよい。
The method and timing of adding citric acid or a salt thereof and phosphoric acid or a salt thereof to the composition are not particularly limited. The said composition should finally contain a citric acid or its salt, and phosphoric acid or its salt in said weight ratio. For example, other components may be added or mixed in a composition containing those acids or salts, or those acids or salts may be added or mixed in a composition containing other components.
明確化のために記載すると、本明細書において上限値と下限値によって表されている数値範囲、即ち「下限値～上限値」は、それら下限値及び上限値を含む。例えば、「１～２」により表される範囲は、１及び２を含む。
For the sake of clarity, the numerical range represented by the upper limit value and the lower limit value in this specification, that is, “lower limit value to upper limit value” includes the lower limit value and the upper limit value. For example, the range represented by “1-2” includes 1 and 2.
以下、本発明を実施例を挙げて説明するが、本発明はこれらに限定されるものではない。
Hereinafter, the present invention will be described with reference to examples, but the present invention is not limited thereto.
（実施例１）
コラーゲンペプチド、プロテオグリカン、酸の組み合わせによる、香味と長期保存における沈殿および沈殿物の凝集抑制効果を評価する目的で、表１に示す配合で２つの飲料を製造した。 (Example 1)
For the purpose of evaluating the flavor and long-term precipitation and the aggregation inhibition effect of the precipitate by the combination of collagen peptide, proteoglycan and acid, two beverages were prepared with the formulation shown in Table 1.
コラーゲンペプチド、プロテオグリカン、酸の組み合わせによる、香味と長期保存における沈殿および沈殿物の凝集抑制効果を評価する目的で、表１に示す配合で２つの飲料を製造した。 (Example 1)
For the purpose of evaluating the flavor and long-term precipitation and the aggregation inhibition effect of the precipitate by the combination of collagen peptide, proteoglycan and acid, two beverages were prepared with the formulation shown in Table 1.
具体的には、酸以外の原料を水に加えて溶解し、酸（クエン酸、またはリン酸）にて、ｐＨを３．５０±０．２０となるよう調整後、容量を１０００ｍｌとした。表１中には、ｐＨ調整等に要した酸の最終配合量を示す。得られた溶液５０ｍｌずつ褐色瓶に分注し密栓後、浸漬殺菌を行い、飲料（１）及び（２）を得た。用いたコラーゲンペプチドは、平均分子量５，０００のものであり、プロテオグリカンは、サケ鼻軟骨由来の分子量約４５万のものであり、植物抽出物は、ヒハツエキスであった。
Specifically, raw materials other than acid were added to water and dissolved, and after adjusting the pH to 3.50 ± 0.20 with an acid (citric acid or phosphoric acid), the volume was adjusted to 1000 ml. Table 1 shows the final compounding amount of the acid required for pH adjustment and the like. 50 ml of the resulting solution was dispensed into brown bottles, sealed, and then sterilized by immersion to obtain beverages (1) and (2). The collagen peptide used had an average molecular weight of 5,000, the proteoglycan had a molecular weight of about 450,000 derived from salmon nasal cartilage, and the plant extract was a Japanese extract.
これらの飲料を２０℃で６ヶ月保管し、沈殿量と沈殿物の性状および香味を、目視および官能にて評価した。
These beverages were stored at 20 ° C. for 6 months, and the amount of precipitation and the properties and flavor of the precipitate were evaluated visually and sensory.
配合と共に、評価結果を、表１に示す。また、評価基準を表２に示す。
Table 1 shows the evaluation results together with the formulation. The evaluation criteria are shown in Table 2.
クエン酸のみの飲料（１）では、沈殿量が抑えられ、沈殿物の凝集性も弱く分散しやすかったが、一方で酸味が強すぎ、飲料としては許容し難いレベルであった。リン酸のみの飲料（２）では、沈殿量が増え、沈殿物の凝集性が強く分散しにくかったが、一方で酸味は穏やかであった。
In the citric acid-only beverage (1), the amount of precipitation was suppressed and the cohesiveness of the precipitate was weak and easy to disperse, but on the other hand, the acidity was too strong and it was unacceptable as a beverage. In the beverage (2) containing only phosphoric acid, the amount of precipitation increased and the cohesiveness of the precipitate was strong and difficult to disperse, but the acidity was mild.
（実施例２）
コラーゲンペプチド、プロテオグリカン、酸の組み合わせによる、香味と長期保存における沈殿および沈殿物の凝集抑制効果を評価する目的で、表３に示す配合で２つの飲料を製造した。 (Example 2)
For the purpose of evaluating the flavor and long-term precipitation, and the aggregation inhibition effect of the precipitate by the combination of collagen peptide, proteoglycan and acid, two beverages were prepared with the formulation shown in Table 3.
コラーゲンペプチド、プロテオグリカン、酸の組み合わせによる、香味と長期保存における沈殿および沈殿物の凝集抑制効果を評価する目的で、表３に示す配合で２つの飲料を製造した。 (Example 2)
For the purpose of evaluating the flavor and long-term precipitation, and the aggregation inhibition effect of the precipitate by the combination of collagen peptide, proteoglycan and acid, two beverages were prepared with the formulation shown in Table 3.
具体的には、酸以外の原料を水に加えて溶解し、酸（クエン酸、およびリン酸）にて、ｐＨを３．５０±０．２０となるよう調整後、香料を添加し容量を１０００ｍｌとした。表中には、ｐＨ調整等に要した酸の最終配合量を示す。得られた溶液５０ｍｌずつ褐色瓶に分注し密栓後、浸漬殺菌を行い、本発明の飲料（３）及び（４）を得た。用いたコラーゲンペプチドは平均分子量３，０００のものであり、プロテオグリカンは、実施例１で用いたものであり、植物抽出物は、実施例１で用いたヒハツエキスであった。
Specifically, materials other than acid are dissolved in water and adjusted with acid (citric acid and phosphoric acid) so that the pH becomes 3.50 ± 0.20. The volume was 1000 ml. The table shows the final compounding amount of the acid required for pH adjustment and the like. 50 ml of the resulting solution was dispensed into brown bottles, sealed, and then sterilized by immersion to obtain beverages (3) and (4) of the present invention. The collagen peptide used had an average molecular weight of 3,000, the proteoglycan was the one used in Example 1, and the plant extract was the chickpea extract used in Example 1.
飲料を２０℃で６ヶ月保管し、沈殿量と沈殿物の性状および香味を、目視および官能にて評価した。結果を表３に示す。評価基準は表２に記載の通りである。
The beverage was stored at 20 ° C. for 6 months, and the amount of precipitation and the properties and flavor of the precipitate were evaluated visually and sensory. The results are shown in Table 3. Evaluation criteria are as shown in Table 2.
クエン酸：リン酸＝１．８３：１の飲料（３）では、沈殿量が抑えられていた。沈殿物の凝集性は、許容範囲であるもののやや強くなり若干分散しにくい傾向にあった。酸味は好ましい範囲にあったが、全体として苦味がやや強調される傾向にあった。
In the beverage (3) with citric acid: phosphoric acid = 1.83: 1, the amount of precipitation was suppressed. Although the cohesiveness of the precipitate was within an allowable range, it was slightly strong and tended to be slightly difficult to disperse. Although the acidity was in the preferred range, the overall bitterness tended to be slightly emphasized.
クエン酸：リン酸＝２．２４：１の飲料（４）では、沈殿量が抑えられており、沈殿物の凝集性も弱く比較的分散しやすかった。さらに、まろやかな酸味を呈し、好ましい香味であった。
In the beverage (4) with citric acid: phosphoric acid = 2.24: 1, the amount of precipitation was suppressed, and the cohesiveness of the precipitate was weak and relatively easy to disperse. Furthermore, it had a mild acidity and was a preferred flavor.
（実施例３）
（製造例）
実施例１及び２と同様の方法にて、クエン酸：リン酸＝１：１の飲料（５）と、クエン酸：リン酸＝５：１の飲料（６）とを得た。 (Example 3)
(Production example)
In the same manner as in Examples 1 and 2, a beverage (5) with citric acid: phosphoric acid = 1: 1 and a beverage (6) with citric acid: phosphoric acid = 5: 1 were obtained.
（製造例）
実施例１及び２と同様の方法にて、クエン酸：リン酸＝１：１の飲料（５）と、クエン酸：リン酸＝５：１の飲料（６）とを得た。 (Example 3)
(Production example)
In the same manner as in Examples 1 and 2, a beverage (5) with citric acid: phosphoric acid = 1: 1 and a beverage (6) with citric acid: phosphoric acid = 5: 1 were obtained.
（実施例４）
クエン酸とリン酸との比率が、香味と長期保存における沈殿および沈殿物の凝集に及ぼす効果を評価する目的で、表４に示す配合で飲料を製造した。 Example 4
For the purpose of evaluating the effect of the ratio of citric acid and phosphoric acid on flavor and precipitation during long-term storage and aggregation of precipitates, beverages were produced with the formulations shown in Table 4.
クエン酸とリン酸との比率が、香味と長期保存における沈殿および沈殿物の凝集に及ぼす効果を評価する目的で、表４に示す配合で飲料を製造した。 Example 4
For the purpose of evaluating the effect of the ratio of citric acid and phosphoric acid on flavor and precipitation during long-term storage and aggregation of precipitates, beverages were produced with the formulations shown in Table 4.
実施例１及び２に記載の方法に準じて、飲料（７）～（１２）を得た。用いたコラーゲンペプチドは表中記載の所定の平均分子量のものであり、プロテオグリカンは、実施例１で用いたものであり、植物抽出物は、実施例１で用いたヒハツエキスであった。
Beverages (7) to (12) were obtained according to the methods described in Examples 1 and 2. The collagen peptide used had a predetermined average molecular weight described in the table, the proteoglycan was the one used in Example 1, and the plant extract was the chickpea extract used in Example 1.
飲料を２０℃で６ヶ月保管し、沈殿量と沈殿物の性状および香味を、目視および官能にて評価した。結果を表４に示す。評価基準は表２に記載の通りである。
The beverage was stored at 20 ° C. for 6 months, and the amount of precipitation and the properties and flavor of the precipitate were evaluated visually and sensory. The results are shown in Table 4. Evaluation criteria are as shown in Table 2.
飲料（７）～（１０）では、沈殿量が抑えられ、沈殿物の凝集性も弱く分散しやすいか、又はある程度分散しにくくとも許容できる範囲であった。一方、飲料（１１）及び（１２）では、沈殿物の凝集性も弱く分散しやすかったが、酸味が強すぎ、飲料としては許容し難いレベルであった。
In the beverages (7) to (10), the amount of precipitation was suppressed, the cohesiveness of the precipitate was weak and easy to disperse, or it was acceptable even if it was difficult to disperse to some extent. On the other hand, in the beverages (11) and (12), the cohesiveness of the precipitate was weak and easy to disperse, but the acidity was too strong and it was an unacceptable level as a beverage.
（実施例５）
酸の種類が、香味と長期保存における沈殿および沈殿物の凝集に及ぼす効果を評価する目的で、表５に示す配合で飲料を製造した。 (Example 5)
In order to evaluate the effect of the type of acid on flavor and precipitation during long-term storage and aggregation of precipitates, beverages were produced with the formulations shown in Table 5.
酸の種類が、香味と長期保存における沈殿および沈殿物の凝集に及ぼす効果を評価する目的で、表５に示す配合で飲料を製造した。 (Example 5)
In order to evaluate the effect of the type of acid on flavor and precipitation during long-term storage and aggregation of precipitates, beverages were produced with the formulations shown in Table 5.
実施例１及び２に記載の方法に準じて、飲料（１３）～（１７）を得た。用いたコラーゲンペプチドは表中記載の所定の平均分子量のものであり、プロテオグリカンは、実施例１で用いたものであり、植物抽出物は、実施例１で用いたヒハツエキスであった。
Beverages (13) to (17) were obtained according to the methods described in Examples 1 and 2. The collagen peptide used had a predetermined average molecular weight described in the table, the proteoglycan was the one used in Example 1, and the plant extract was the chickpea extract used in Example 1.
飲料を２０℃で６ヶ月保管し、沈殿量と沈殿物の性状および香味を、目視および官能にて評価した。結果を表５に示す。評価基準は表２に記載の通りである。
The beverage was stored at 20 ° C. for 6 months, and the amount of precipitation and the properties and flavor of the precipitate were evaluated visually and sensory. The results are shown in Table 5. Evaluation criteria are as shown in Table 2.
飲料（１３）～（１７）においては、種々の酸を用いたが、本願発明とは異なり、いずれの場合においても、沈殿物の凝集性又は香味に問題があった。
In the beverages (13) to (17), various acids were used, but unlike the present invention, there was a problem with the cohesiveness or flavor of the precipitate in any case.
（実施例６）
コラーゲンペプチドの平均分子量が、香味と長期保存における沈殿および沈殿物の凝集に及ぼす効果を評価する目的で、表６に示す配合で飲料を製造した。 (Example 6)
For the purpose of evaluating the effect of the average molecular weight of the collagen peptide on flavor and precipitation during long-term storage and aggregation of precipitates, beverages were produced with the formulations shown in Table 6.
コラーゲンペプチドの平均分子量が、香味と長期保存における沈殿および沈殿物の凝集に及ぼす効果を評価する目的で、表６に示す配合で飲料を製造した。 (Example 6)
For the purpose of evaluating the effect of the average molecular weight of the collagen peptide on flavor and precipitation during long-term storage and aggregation of precipitates, beverages were produced with the formulations shown in Table 6.
実施例１及び２に記載の方法に準じて、飲料（１８）～（２１）を得た。用いたコラーゲンペプチドは表中記載の所定の平均分子量のものであり、プロテオグリカンは、実施例１で用いたものであり、植物抽出物は、実施例１で用いたヒハツエキスであった。
Beverages (18) to (21) were obtained according to the method described in Examples 1 and 2. The collagen peptide used had a predetermined average molecular weight described in the table, the proteoglycan was the one used in Example 1, and the plant extract was the chickpea extract used in Example 1.
飲料を２０℃で６ヶ月保管し、沈殿量と沈殿物の性状および香味を、目視および官能にて評価した。結果を表６に示す。評価基準は表２に記載の通りである。
The beverage was stored at 20 ° C. for 6 months, and the amount of precipitation and the properties and flavor of the precipitate were evaluated visually and sensory. The results are shown in Table 6. Evaluation criteria are as shown in Table 2.
広い範囲の平均分子量について検討したが、いずれの場合にも、沈殿量、沈殿物の凝集性、及び香味の点で満足できる結果が得られた。従って、コラーゲンペプチドの平均分子量は、本願発明の効果に大きな影響を与えないものと考えられる。
Although a wide range of average molecular weights were examined, in each case, satisfactory results were obtained in terms of the amount of precipitation, the cohesiveness of the precipitate, and the flavor. Therefore, it is considered that the average molecular weight of the collagen peptide does not greatly affect the effect of the present invention.
Claims (13)
- コラーゲンペプチドと、プロテオグリカンと、クエン酸又はその塩と、リン酸又はその塩とを含み、ｐＨが４．０以下である、水性液体組成物。 An aqueous liquid composition comprising a collagen peptide, proteoglycan, citric acid or a salt thereof, and phosphoric acid or a salt thereof, and having a pH of 4.0 or less.
- 遊離酸量に換算した当該クエン酸又はその塩の総重量と、遊離酸量に換算した当該リン酸又はその塩の総重量との比率が、１：１～５：１である、請求項１に記載の組成物。 The ratio of the total weight of the citric acid or salt thereof converted into the free acid amount to the total weight of the phosphoric acid or salt thereof converted into the free acid amount is 1: 1 to 5: 1. A composition according to 1.
- 遊離酸量に換算した当該クエン酸又はその塩の総重量と、遊離酸量に換算した当該リン酸又はその塩の総重量との比率が、１．６：１．０～４．１：１．０である、請求項２に記載の組成物。 The ratio of the total weight of the citric acid or salt thereof converted to the free acid amount to the total weight of the phosphoric acid or salt thereof converted to the free acid amount is 1.6: 1.0 to 4.1: 1. The composition of claim 2, which is 0.0.
- 当該コラーゲンペプチドの含有量が１．０～３５ｗ／ｖ％である、請求項１～３のいずれか１項に記載の組成物。 The composition according to any one of claims 1 to 3, wherein the content of the collagen peptide is 1.0 to 35 w / v%.
- 当該プロテオグリカンの含有量が０．００１～０．０５ｗ／ｖ％である、請求項１～４のいずれか１項に記載の組成物。 The composition according to any one of claims 1 to 4, wherein the proteoglycan content is 0.001 to 0.05 w / v%.
- 当該コラーゲンペプチドの平均分子量が３００～１０，０００である、請求項１～５のいずれか１項に記載の組成物。 The composition according to any one of claims 1 to 5, wherein the collagen peptide has an average molecular weight of 300 to 10,000.
- さらに、植物素材を含む、請求項１～６のいずれか１項に記載の組成物。 The composition according to any one of claims 1 to 6, further comprising a plant material.
- 当該リン酸がオルトリン酸である、請求項１～７のいずれか１項に記載の組成物。 The composition according to any one of claims 1 to 7, wherein the phosphoric acid is orthophosphoric acid.
- 当該ｐＨが３．３以上、３．７以下である、請求項１～８のいずれか１項に記載の組成物。 The composition according to any one of claims 1 to 8, wherein the pH is 3.3 or more and 3.7 or less.
- 経口用組成物である、請求項１～９のいずれか１項に記載の組成物。 The composition according to any one of claims 1 to 9, which is an oral composition.
- 美肌用である、請求項１～１０のいずれか１項に記載の組成物。 The composition according to any one of claims 1 to 10, which is for beautifying skin.
- コラーゲンペプチドとプロテオグリカンとを含み、ｐＨが４．０以下である水性液体組成物において、強い酸味を生じることなく沈殿又は白濁の生成を抑制する方法であって、当該組成物にクエン酸又はその塩とリン酸又はその塩とを配合することを特徴とする方法。 A method for suppressing the formation of precipitation or cloudiness without producing a strong acidity in an aqueous liquid composition containing a collagen peptide and proteoglycan and having a pH of 4.0 or less, wherein the composition contains citric acid or a salt thereof. And phosphoric acid or a salt thereof.
- 当該組成物に、当該クエン酸又はその塩と当該リン酸又はその塩とを、遊離酸量に換算した当該クエン酸又はその塩の総重量と、遊離酸量に換算した当該リン酸又はその塩の総重量との比率が１：１～５：１となるように、配合することを特徴とする、請求項１２に記載の方法。 In the composition, the citric acid or salt thereof and the phosphoric acid or salt thereof, the total weight of the citric acid or salt thereof converted into the free acid amount, and the phosphoric acid or salt thereof converted into the free acid amount The method according to claim 12, characterized in that it is blended so that the ratio to the total weight of the mixture is 1: 1 to 5: 1.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201380048839.6A CN104640462B (en) | 2012-09-27 | 2013-09-26 | Aqueous liquid composition containing collagen peptide |
| JP2014538568A JP6555886B2 (en) | 2012-09-27 | 2013-09-26 | Collagen peptide-containing aqueous liquid composition |
| HK15106869.8A HK1206205A1 (en) | 2012-09-27 | 2015-07-20 | Aqueous liquid composition containing collagen peptides |
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|---|---|---|---|
| JP2012-215119 | 2012-09-27 | ||
| JP2012215119 | 2012-09-27 |
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| WO2014050922A1 true WO2014050922A1 (en) | 2014-04-03 |
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| PCT/JP2013/075972 WO2014050922A1 (en) | 2012-09-27 | 2013-09-26 | Aqueous liquid composition containing collagen peptides |
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|---|---|
| JP (1) | JP6555886B2 (en) |
| CN (1) | CN104640462B (en) |
| HK (1) | HK1206205A1 (en) |
| TW (1) | TWI656885B (en) |
| WO (1) | WO2014050922A1 (en) |
Cited By (8)
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| JP2016124798A (en) * | 2014-12-26 | 2016-07-11 | サントリーホールディングス株式会社 | Collagen peptide-containing composition |
| JP2017007966A (en) * | 2015-06-18 | 2017-01-12 | 株式会社東洋新薬 | Cosmetic composition |
| WO2017126132A1 (en) * | 2016-01-20 | 2017-07-27 | Suntory Holdings Limited | Collagen peptide-containing composition |
| JP2018014996A (en) * | 2016-07-27 | 2018-02-01 | エルジー ハウスホールド アンド ヘルスケア リミテッド | Ceramide-containing composition with excellent stability |
| WO2019155956A1 (en) * | 2018-02-09 | 2019-08-15 | サントリーホールディングス株式会社 | Liquid composition for oral use containing collagen peptide, and method for alleviating the acidity of liquid composition for oral use |
| WO2019155955A1 (en) * | 2018-02-09 | 2019-08-15 | サントリーホールディングス株式会社 | Liquid composition for oral use containing collagen peptide, and method for improving flavor of liquid composition for oral use including collagen peptide |
| WO2020111216A1 (en) * | 2018-11-30 | 2020-06-04 | サントリーホールディングス株式会社 | Liquid composition for oral ingestion containing collagen peptide and method for suppressing foaming of liquid composition for oral ingestion |
| JP2020127372A (en) * | 2019-02-07 | 2020-08-27 | アサヒ飲料株式会社 | Packaged beverage of powdered green tea flavor and method for enhancing powdered green tea flavor of beverage |
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| KR20230039082A (en) | 2021-09-13 | 2023-03-21 | (주)아모레퍼시픽 | Stabilizer composition for stabilizing liquid composition containing collagen peptide and food comprising the same |
| CN116812892A (en) * | 2023-07-10 | 2023-09-29 | 四川金地亚美科技有限公司 | Preparation method of acid sodium hexametaphosphate |
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| JP2020127372A (en) * | 2019-02-07 | 2020-08-27 | アサヒ飲料株式会社 | Packaged beverage of powdered green tea flavor and method for enhancing powdered green tea flavor of beverage |
Also Published As
| Publication number | Publication date |
|---|---|
| JPWO2014050922A1 (en) | 2016-08-22 |
| HK1206205A1 (en) | 2016-01-08 |
| CN104640462A (en) | 2015-05-20 |
| TWI656885B (en) | 2019-04-21 |
| TW201438755A (en) | 2014-10-16 |
| CN104640462B (en) | 2018-05-08 |
| JP6555886B2 (en) | 2019-08-07 |
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