WO2019155955A1 - コラーゲンペプチドを含む液状経口用組成物及びコラーゲンペプチドを含む液状経口用組成物の風味改善方法 - Google Patents
コラーゲンペプチドを含む液状経口用組成物及びコラーゲンペプチドを含む液状経口用組成物の風味改善方法 Download PDFInfo
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- WO2019155955A1 WO2019155955A1 PCT/JP2019/003161 JP2019003161W WO2019155955A1 WO 2019155955 A1 WO2019155955 A1 WO 2019155955A1 JP 2019003161 W JP2019003161 W JP 2019003161W WO 2019155955 A1 WO2019155955 A1 WO 2019155955A1
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- collagen peptide
- liquid oral
- oral composition
- collagen
- molecular weight
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- 239000012530 fluid Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 150000002302 glucosamines Chemical class 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
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- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 229960001855 mannitol Drugs 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
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- GNOLWGAJQVLBSM-UHFFFAOYSA-N n,n,5,7-tetramethyl-1,2,3,4-tetrahydronaphthalen-1-amine Chemical compound C1=C(C)C=C2C(N(C)C)CCCC2=C1C GNOLWGAJQVLBSM-UHFFFAOYSA-N 0.000 description 1
- 210000002184 nasal cartilage Anatomy 0.000 description 1
- 235000019412 neotame Nutrition 0.000 description 1
- 108010070257 neotame Proteins 0.000 description 1
- HLIAVLHNDJUHFG-HOTGVXAUSA-N neotame Chemical compound CC(C)(C)CCN[C@@H](CC(O)=O)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 HLIAVLHNDJUHFG-HOTGVXAUSA-N 0.000 description 1
- 229910017604 nitric acid Inorganic materials 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 229940055729 papain Drugs 0.000 description 1
- 235000019834 papain Nutrition 0.000 description 1
- 229940111202 pepsin Drugs 0.000 description 1
- 235000011007 phosphoric acid Nutrition 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 108010003964 prolyl-4-hydroxyproline Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 230000002797 proteolythic effect Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 229940085605 saccharin sodium Drugs 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 150000004043 trisaccharides Chemical class 0.000 description 1
- 239000012588 trypsin Substances 0.000 description 1
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- 125000000391 vinyl group Chemical group [H]C([*])=C([H])[H] 0.000 description 1
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- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
Classifications
-
- 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
- A23L2/38—Other non-alcoholic beverages
-
- 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
-
- 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
- A23L2/60—Sweeteners
-
- 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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
- A23L29/284—Gelatin; Collagen
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K38/00—Medicinal preparations containing peptides
- A61K38/16—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
- A61K38/17—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans
- A61K38/39—Connective tissue peptides, e.g. collagen, elastin, laminin, fibronectin, vitronectin, cold insoluble globulin [CIG]
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
- A61K47/30—Macromolecular organic or inorganic compounds, e.g. inorganic polyphosphates
- A61K47/36—Polysaccharides; Derivatives thereof, e.g. gums, starch, alginate, dextrin, hyaluronic acid, chitosan, inulin, agar or pectin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/0087—Galenical forms not covered by A61K9/02 - A61K9/7023
- A61K9/0095—Drinks; Beverages; Syrups; Compositions for reconstitution thereof, e.g. powders or tablets to be dispersed in a glass of water; Veterinary drenches
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K14/00—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
- C07K14/435—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans
- C07K14/78—Connective tissue peptides, e.g. collagen, elastin, laminin, fibronectin, vitronectin or cold insoluble globulin [CIG]
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
Definitions
- the present invention relates to a liquid oral composition containing a collagen peptide.
- the present invention also relates to a method for improving the flavor of a liquid oral composition containing a collagen peptide.
- 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. In recent years, they have been incorporated into many beverages, foods, cosmetics, etc. Has been.
- Patent Document 1 discloses a liquid oral composition containing a proteolytic peptide such as a collagen peptide, a specific component such as maltol, and a specific flavonoid such as catechin. Is described.
- a collagen peptide having a low molecular weight has good absorbability in the body.
- the present inventors tried to design a liquid oral composition containing a low molecular weight collagen peptide having an average molecular weight of 300 to 2000, and the liquid oral composition containing such a low molecular weight collagen peptide was It has been found that a unique unpleasant odor caused by the collagen peptide, particularly a medium-like odor (peptone-like odor) is strong and bitter.
- a technique for reducing the medium-like odor and bitterness caused by such a low molecular weight collagen peptide has not been studied so far. In order to enable continuous intake of a low molecular weight collagen peptide, it is desired to develop a new technique capable of reducing the medium-like odor and bitterness caused by the collagen peptide.
- An object of the present invention is to provide a technique for reducing unpleasant odors, particularly medium-like odors and bitterness of liquid oral compositions containing low molecular weight collagen peptides.
- the inventors of the present invention have made extensive studies to solve the above problems. As a result, when welan gum is added to a liquid oral composition containing a collagen peptide having an average molecular weight of 300 to 2000, the collagen peptide is added to the collagen peptide in the liquid oral composition. It has been found that the unpleasant odor caused by it, particularly the medium-like odor and bitterness can be reduced (suppressed).
- a liquid oral composition comprising a collagen peptide having an average molecular weight of 300 to 2000 and welan gum.
- an unpleasant odor caused by the collagen peptide particularly a medium-like odor and bitterness can be reduced.
- the liquid oral composition of the present invention comprises a collagen peptide having an average molecular weight of 300 to 2000 and welan gum.
- the collagen peptide having an average molecular weight of 300 to 2000 used in the present invention is also simply referred to as a collagen peptide.
- the collagen peptide used in the present invention has an average molecular weight of 300 to 2000.
- the unpleasant odor caused by the collagen peptide in particular, a medium-like odor (peptone-like odor) and a bitter taste are reduced.
- a medium-like odor peptone-like odor
- a bitter taste is reduced.
- Collagen peptides tend to have a medium-like odor as the average molecular weight decreases.
- collagen peptides tend to have a higher bitterness as the average molecular weight is smaller and the degree of degradation to amino acids increases.
- the average molecular weight of the collagen peptide is preferably 1800 or less, more preferably 1500 or less, because the effect of reducing the medium-like odor and bitterness can be more fully exhibited.
- the average molecular weight of the collagen peptide may be 1000 or less, and may be 800 or less.
- the average molecular weight of the collagen peptide is preferably 350 or more, more preferably 400 or more.
- the upper limit and the lower limit may be a range by any combination.
- the average molecular weight of the collagen peptide is preferably 350 to 1800, more preferably 400 to 1500, still more preferably 400 to 1000, and particularly preferably 400 to 800.
- the average molecular weight of a collagen peptide is a weight average molecular weight.
- the average molecular weight of a collagen peptide means the value measured by the relative molecular mass measurement method regarding Chinese national standard (GB standard) GB / T 22729-2008 fish oligopeptide powder. However, for M, 451 and M, 189 reagents, substitutes are used.
- the average molecular weight in this method is as follows. Cell dye C (cytochrome, M, 6500), tradiolol (M, 1500), Bacillus (M, 1450), glycine-glycine-tyrosine whose molecular weight is known in advance.
- the average molecular weight in the present invention means a weight average molecular weight calculated in terms of each standard product according to this method.
- the collagen peptide used in the present invention can be obtained by hydrolyzing collagen or denatured collagen such as gelatin with an enzyme, acid, alkali or the like.
- the origin and production method of the collagen peptide are not particularly limited. Artificially synthesized collagen peptides can also be used.
- As the collagen peptide one type of collagen peptide may be used alone, or two or more types of collagen peptides may be used in combination.
- Collagen or gelatin as a raw material for collagen peptides may be derived from cows, pigs, chickens, fish, etc., and one or more of these can be used as raw materials.
- fish-derived collagen is preferred.
- the fish may be saltwater fish or freshwater fish, and examples include tuna (sharkfin), shark, cod, flounder, flounder, Thailand, tilapia, salmon, catfish and the like.
- the enzyme used for the preparation of the collagen peptide may be any enzyme that can cleave the peptide bond of collagen or gelatin.
- 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 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
- a commercially available collagen peptide may be used, and a collagen peptide having the above average molecular weight can be used.
- a collagen peptide having the above average molecular weight can be used.
- “Korapep PU” manufactured by Nitta Gelatin Co., Ltd.
- “TYPE-S” manufactured by Nitta Gelatin Co., Ltd.
- “HACP” manufactured by Zelice Co., Ltd.
- the collagen peptide in the present invention contains a large amount of Pro-Hyp (prolylhydroxyproline (hereinafter referred to as PO)) and / or Hyp-Gly (hydroxyprolylglycine (hereinafter referred to as OG)), which are dipeptides.
- PO prolylhydroxyproline
- OG hydroxyprolylglycine
- a collagen peptide containing a large amount of such a dipeptide is highly useful, but tends to have a strong unpleasant flavor.
- the total content of PO and OG in the collagen peptide is preferably 0.05 to 10% by weight, more preferably 0.5 to 5.0% by weight.
- the concentration of the above-mentioned dipeptide can be measured by a known method, for example, using an apparatus such as LC / MS / MS.
- Liquid oral compositions containing collagen peptides having an average molecular weight of 300 to 2000 and a total content of PO and OG in the above range tend to have a particularly strong medium-like odor and bitterness. According to the present invention, in a liquid oral composition containing such a collagen peptide, it is possible to reduce the medium-like odor and bitterness caused by the collagen peptide.
- the content of the collagen peptide in the liquid oral composition of the present invention is preferably 600 to 20000 mg / 100 mL.
- the content of the collagen peptide is within the above range, the above-described effects of the present invention can be more fully exhibited.
- the collagen peptide content is less than 600 mg / 100 mL in the liquid oral composition, the medium-like odor and bitterness caused by the collagen peptide may be small, and the medium-like odor and bitterness are reduced. The effect may be reduced.
- the content of the collagen peptide is more preferably 1000 mg / 100 mL or more, more preferably 2000 mg / 100 mL or more, more preferably 10,000 mg / 100 mL or less, and further preferably 7500 mg / 100 mL or less in the liquid oral composition.
- the content of the collagen peptide is more preferably 1000 to 10,000 mg / 100 mL, and still more preferably 2000 to 7500 mg / 100 mL in the liquid oral composition.
- the said content means total content, when using multiple types of collagen peptides.
- the welan gum used in the present invention is mainly composed of a polysaccharide obtained from a culture solution of Sphingomonas sp.
- a commercial item can be used for welan gum.
- Vistop (registered trademark) W of San-Eigen FFI Co., Ltd. and the like can be mentioned.
- the liquid oral composition reduces unpleasant odors, particularly medium-like odor and bitterness caused by the collagen peptide. Is possible. Therefore, according to the present invention, there is provided a liquid oral composition containing the collagen peptide, which contains a low molecular weight collagen peptide with high absorbability in the body and is easy to ingest with reduced medium-like odor and bitterness. can do.
- the content of welan gum in the liquid oral composition is preferably 50 to 400 mg / 100 mL.
- the content of welan gum is within the above range, the medium-like odor and bitterness caused by the collagen peptide can be reduced.
- the drinkable viscosity when using a liquid oral composition as a drink (beverage composition), it is preferable.
- the content of welan gum is more preferably 80 mg / 100 mL or more, and more preferably 100 mg / 100 mL or more in the liquid oral composition because the medium-like odor and bitterness caused by the collagen peptide can be further reduced.
- the content of welan gum is more preferably 375 mg / 100 mL or less, further preferably 300 mg / 100 mL or less, more preferably 250 mg / 100 mL in the liquid oral composition. The following is even more preferable, and 200 mg / 100 mL or less is particularly preferable.
- the content of welan gum is preferably 80 to 375 mg / 100 mL in the liquid oral composition from the viewpoint of reducing the medium-like odor and bitterness caused by the collagen peptide, and the viscosity suitable for drinking. 80 to 300 mg / 100 mL is more preferable, 100 to 250 mg / 100 mL is more preferable, and 100 to 200 mg / 100 mL is particularly preferable.
- the weight ratio of collagen peptides to welan gum is preferably 1 or more, more preferably 3 or more, and even more preferably Is 10 or more, more preferably 20 or more, particularly preferably 25 or more, and is preferably 70 or less, more preferably 60 or less, still more preferably 55 or less.
- the weight ratio of collagen peptide to welan gum is preferably 1 to 70, more preferably 3 to 70, still more preferably 10 to 60, and even more preferably 20 to 55. Particularly preferred is 25 to 55.
- the liquid oral composition of the present invention may contain one or more components other than those described above as long as the effects of the present invention are not impaired.
- the liquid oral composition of the present invention preferably contains a sweetener. When a sweetener is contained, an appropriate sweetness can be imparted, and the liquid oral composition will exhibit a more preferred flavor.
- the sweetener is not particularly limited, and examples thereof include sugars, sugar alcohols, and high-intensity sweeteners, which can be used alone or in combination.
- sugar examples include monosaccharides, disaccharides, polysaccharides including trisaccharides (including oligosaccharides), and specific examples include glucose, fructose, galactose, mannose, sucrose, maltose, lactose, trehalose and the like.
- sugar alcohol examples include erythritol, xylitol, sorbitol, mannitol, maltitol, and reduced palatinose. Of these, erythritol is more preferable.
- the content of sugar and sugar alcohol is imparted with an appropriate sweetness and has a better flavor. Therefore, the total content of sugar and sugar alcohol is preferably 1000 to 15000 mg / 100 mL in the liquid oral composition, 3000 to 10000 mg / 100 mL is more preferable.
- the high-intensity sweetener means a sweetener having a sweetness higher than that of sugar, and specific examples thereof include acesulfame potassium (acesulfame K), sucralose, aspartame, stevia, saccharin, saccharin sodium, neotame and the like. Of these, acesulfame K and sucralose are preferable.
- the content of the high-intensity sweetener is preferably 1 to 50 mg / 100 mL, more preferably 3 to 30 mg / 100 mL in the liquid oral composition because moderate sweetness is imparted and the flavor becomes better. .
- the liquid oral composition of the present invention preferably contains a sugar or sugar alcohol and a high-intensity sweetener, and more preferably contains acesulfame K, sucralose and erythritol. When such a sweetener is contained, the flavor of the liquid oral composition becomes better.
- the liquid oral composition of the present invention may contain other materials having in vivo functionality, for example, materials known to have a skin improvement effect.
- materials known to have a skin improvement effect include proteoglycans, elastin peptides, ceramides, plant extracts, chondroitin sulfate, glucosamines, minerals (calcium etc.), vitamins (vitamin C etc.) and the like.
- the liquid oral composition preferably comprises a proteoglycan and / or an elastin peptide.
- Proteoglycans and elastin peptides may have a characteristic odor.
- the liquid oral composition contains a proteoglycan and / or elastin peptide together with a collagen peptide, in addition to the medium-like odor and bitterness attributed to the collagen peptide, the odor attributed to the proteoglycan and / or elastin peptide Can be reduced.
- 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.
- glycosaminoglycans molysaccharides
- chondroitin sulfate and dermatan sulfate are covalently bound to a protein as a core.
- the kind, origin, and manufacturing method of proteoglycan used in the present invention are not particularly limited.
- proteoglycans extracted from fish cartilage such as shark, salmon, and ray can be used.
- 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.
- a commercially available proteoglycan may be used.
- the content of proteoglycan in the liquid oral composition of the present invention is preferably 1 to 200 mg / 100 mL, more preferably 5 to 100 mg / 100 mL.
- the above content means the total content when a plurality of proteoglycans are used.
- the elastin peptide means a water-soluble elastin peptide.
- elastin peptides include those extracted from animal biological tissues such as cows, pigs, chickens, sheep and fish, or by subjecting water-soluble or insoluble elastin to hydrolysis with enzymes, acids, alkalis, etc. The resulting degradation product can be used. Artificially synthesized elastin peptide may be used, and one or more of these may be used.
- the molecular weight of the elastin peptide used in the present invention is not particularly limited, and elastin having any molecular weight can be used.
- elastin peptide a commercially available product may be used.
- “bonito elastin” manufactured by Hayashikane Sangyo Co., Ltd.
- “Bitsu Elastin FI” manufactured by Nihon Suisan Co., Ltd.
- “tuna elastin HS-1” Hagoromo Foods Co., Ltd.
- “P-elastin” manufactured by Nippon Ham Co., Ltd.
- the content of the elastin peptide in the liquid oral composition of the present invention is preferably 10 to 750 mg / 100 mL, more preferably 50 to 300 mg / 100 mL.
- the above content means the total content when a plurality of elastin peptides are used.
- the liquid oral composition of the present invention does not impair the effects of the present invention, for example, acidulants, antioxidants, stabilizers, preservatives, fragrances, emulsifiers, pigments, seasonings, pH It may contain a conditioner, a nutrient enhancer and the like.
- the liquid oral composition of the present invention contains an aqueous medium, usually water.
- the liquid oral composition of the present invention is preferably a liquid oral composition (aqueous liquid oral composition) using water as a medium.
- “Liquid” in the liquid oral composition of the present invention means a liquid state at room temperature.
- a fluid having a viscosity (22 ° C.) of about 500 mPa ⁇ s or less is preferable.
- the viscosity of the liquid oral composition is a viscosity at 22 ° C., and can be measured by a method described in Examples with a B-type viscometer.
- the liquid oral composition of the present invention preferably has a viscosity of 30 mPa ⁇ s or more, and preferably 30 to 500 mPa ⁇ s.
- a viscosity of 30 mPa ⁇ s or more, and preferably 30 to 500 mPa ⁇ s.
- welan gum is included and the viscosity is within such a range, the medium-like odor and bitterness caused by the collagen peptide can be reduced.
- the viscosity is more preferably 35 mPa ⁇ s or more from the viewpoint of further reducing the medium-like odor caused by the collagen peptide.
- the viscosity is more preferably 250 mPa ⁇ s or less.
- the viscosity of the liquid oral composition is more preferably 30 to 250 mPa ⁇ s, and further 35 to 250 mPa ⁇ s. preferable.
- the content of welan gum in the liquid oral composition is preferably set to an amount such that the viscosity falls within the above range.
- the liquid oral composition of the present invention has a pH of preferably 5.0 or less, more preferably from 3.0 to 4.5, and even more preferably from 3.3 to 4.0, from the viewpoint of antiseptic properties.
- pH is a pH at 25 ° C.
- An acidulant can be used to adjust the pH.
- an acid that can be used for food or drink or a salt thereof is preferable, and examples include acids such as citric acid, phosphoric acid, lactic acid, malic acid, tartaric acid, succinic acid, fumaric acid, gluconic acid, phytic acid, and salts thereof. It is done.
- One kind of acidulant may be used, or two or more kinds may be used in combination.
- the salt is not particularly limited, and examples thereof include sodium salt, potassium salt, calcium salt and the like.
- the acidulant only a free acid may be used, or only a salt thereof may be used, or a combination thereof may be used.
- the acidulant preferably contains citric acid or a salt thereof, citric acid or a salt thereof, or citric acid or a salt thereof and phosphoric acid or a salt thereof. More preferred.
- the content of the sour agent can be set according to the type of the sour agent.
- the acid or salt thereof used as the acidulant is preferably 100 to 3000 mg / 100 mL as the total content of the acid or salt thereof in terms of the free acid amount, preferably 300 to 2000 mg / 100 mL is more preferable.
- the above content means the total content when a plurality of acidulants are used.
- “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.
- the manufacturing method of the liquid oral composition of this invention is not specifically limited, For example, it is preferable to include the mixing process which mixes each component.
- the mixing step it is preferable to add an aqueous medium to the components and mix them.
- the aqueous medium water is usually used.
- the order in which the components are mixed is not particularly limited as long as the components are mixed uniformly.
- a volatile component for example, a fragrance
- a component that easily decomposes for example, vitamin C
- steps such as a viscosity adjusting step for adjusting the viscosity may be performed.
- the viscosity adjusting step can be performed by adding welan gum to the composition.
- the viscosity adjusting step may be performed simultaneously with the mixing step or after the mixing step.
- steps such as a pH adjusting step for adjusting pH may be performed.
- the liquid oral composition of the present invention is preferably used as a beverage (beverage composition).
- the liquid oral composition of the present invention can be packaged.
- the form of the container is not particularly limited, and the container can be filled into a sealed container such as a bottle, can, plastic bottle, paper pack, aluminum pouch, or vinyl pouch to obtain a beverage (contained beverage).
- the present invention also includes a method for improving the flavor of a liquid oral composition containing a collagen peptide, in which welan gum is blended with a liquid oral composition containing a collagen peptide having an average molecular weight of 300 to 2000.
- welan gum By incorporating welan gum into the liquid oral composition containing the collagen peptide, it is possible to reduce unpleasant odors, particularly medium-like odors and bitterness caused by the collagen peptides, and to improve the flavor of the composition Can do.
- the flavor improvement can be a reduction in medium-like odor and bitterness.
- the method and timing of blending welan gum are not particularly limited.
- the liquid oral composition containing the said collagen peptide should just finally contain welan gum.
- Collagen peptide and welan gum, and their preferred embodiments, blending amounts, etc. are the same as those in the liquid oral composition described above. You may mix
- the preferred viscosity of the liquid oral composition containing welan gum is also the same as the preferred viscosity of the liquid oral composition described above. In one embodiment, welan gum is preferably blended so that the viscosity of the liquid oral composition falls within the above range.
- the average molecular weight of the collagen peptide was measured by a relative molecular mass measurement method with respect to Chinese National Standard (GB Standard) GB / T 22729-2008 Fish Oligopeptide Powder. However, for the M, 451 and M, 189 reagents, glycine-glycine-tyrosine-arginine (M, 451) and glycine-glycine-glycine (M, 189) were used, respectively.
- the collagen peptide had a total content of Pro-Hyp (PO) and Hyp-Gly (OG) of about 1.4% by weight.
- Examples 1 to 4 For the purpose of evaluating the effect of improving the unpleasant flavor derived from the collagen peptide, liquid oral compositions (solutions) of Examples 1 to 4 having the formulations shown in Table 1 were prepared. Water was used as the medium. Specifically, collagen peptide and welan gum were added to water and dissolved to make 1000 mL, and liquid oral compositions of Examples 1 to 4 were obtained.
- the liquid oral compositions obtained in Examples 1 to 4 and Comparative Examples 1 to 2 were evaluated at room temperature and the flavor (odor and taste) was sensory evaluated by the following methods.
- the viscosity of the liquid oral composition was measured by the following method. Table 1 shows the composition and evaluation results of the liquid oral composition.
- ⁇ Viscosity measurement> The viscosity of the sample (liquid oral composition) was measured by a B-type viscometer by the following method.
- Measuring device B type viscometer: BII type viscometer (Toki Sangyo Co., Ltd.), Model BMII Rotor: No. 2
- Sample container 100 mL sample bottle
- Sample amount 75 mL
- the sample was held at 22 ° C., and the value one minute after the start of rotation was read to obtain the viscosity.
- the measurement was performed at 60 rpm as the rotation speed at the time of measurement.
- (A) / (B)” in Table 1 and Tables 2 to 3 below is the weight ratio of (A) collagen peptide to (B) welan gum (collagen peptide / welan gum).
- the amount of each component in Tables 1 to 3 is the amount (mg / 1000 mL) in 1000 mL of the liquid oral composition.
- liquid oral composition of Comparative Example 1 a medium-like odor and bitterness derived from collagen peptides were felt very strongly. Similarly to Comparative Example 1, the liquid oral composition of Comparative Example 2 felt a medium-like odor and bitterness derived from a collagen peptide. In the liquid oral compositions of Examples, the medium-like odor and bitterness derived from collagen peptides were reduced (suppressed). In the liquid oral compositions of Examples 2 to 4, the medium-like odor and bitterness derived from collagen peptides were particularly effectively reduced. Also, the liquid oral compositions of Examples 1 to 4 all had a viscosity that was easy to drink.
- Examples 5 to 8 In the same manner as in Example 1, liquid oral compositions of Examples 5 to 8 were prepared with the formulations shown in Table 2. The flavor of the obtained liquid oral composition was evaluated at room temperature in the same manner as in Example 1. The viscosity of the liquid oral composition was measured by the above method. The evaluation results are shown in Table 2. Also in the liquid oral compositions of Examples 5 to 8, the incorporation of welan gum reduced the medium-like odor and bitterness derived from collagen peptides and improved these unpleasant flavors.
- Example 9 to 10 In the same manner as in Example 1, liquid oral compositions of Examples 9 to 10 were prepared with the formulations shown in Table 3. The flavor of the obtained liquid oral composition was evaluated at room temperature in the same manner as in Example 1. The viscosity of the liquid oral composition was measured by the above method. The evaluation results are shown in Table 3.
- Examples 9 to 10 the medium-like odor and bitterness derived from collagen peptides were suppressed by blending welan gum.
- Proteoglycans and elastin peptides had a savory flavor.
- the savory flavor derived from proteoglycan and elastin peptide was also reduced.
- Example 11 A collagen peptide having an average molecular weight of 931 was used as the collagen peptide.
- the liquid oral composition of Example 11 was prepared with the formulation shown in Table 4.
- the compounding amount of each component in Table 4 is the compounding amount (mg / 1000 mL) in 1000 mL of beverage.
- “(A) / (B)” in Table 4 is the weight ratio (collagen peptide / welan gum) of (A) collagen peptide to (B) welan gum.
- the flavor of the obtained liquid oral composition was evaluated at room temperature in the same manner as in Example 1. The viscosity of the liquid oral composition was measured by the above method. The evaluation results are shown in Table 4.
- Example 11 The collagen peptide having an average molecular weight of 931 used in Example 11 was used.
- a liquid oral composition was produced in the same manner as in Example 11 except that the raw materials were mixed as shown in Table 4, and evaluated in the same manner. The evaluation results are shown in Table 4.
- the present invention is useful in the field of food and drink.
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Abstract
Description
〔1〕平均分子量が300~2000のコラーゲンペプチド及びウェランガムを含む液状経口用組成物。
〔2〕上記コラーゲンペプチドの含有量が600~20000mg/100mLである上記〔1〕に記載の液状経口用組成物。
〔3〕上記ウェランガムに対するコラーゲンペプチドの重量比(コラーゲンペプチド/ウェランガム)が3~70である上記〔1〕又は〔2〕に記載の液状経口用組成物。
〔4〕上記ウェランガムの含有量が50~400mg/100mLである上記〔1〕~〔3〕のいずれかに記載の液状経口用組成物。
〔5〕粘度が30~500mPa・sである上記〔1〕~〔4〕のいずれかに記載の液状経口用組成物。
〔6〕さらに、プロテオグリカン及び/又はエラスチンペプチドを含む上記〔1〕~〔5〕のいずれかに記載の液状経口用組成物。
〔7〕飲料である上記〔1〕~〔6〕のいずれかに記載の液状経口用組成物。
〔8〕平均分子量が300~2000のコラーゲンペプチドを含む液状経口用組成物にウェランガムを配合する、コラーゲンペプチドを含む液状経口用組成物の風味改善方法。
本発明の液状経口用組成物は、平均分子量が300~2000のコラーゲンペプチド及びウェランガムを含む。
本発明で用いられる平均分子量が300~2000のコラーゲンペプチドを、以下では、単にコラーゲンペプチドともいう。
本発明で用いられるコラーゲンペプチドは、平均分子量が300~2000である。
本発明によれば、上記の平均分子量を有するコラーゲンペプチドを含む液状経口用組成物において、該コラーゲンペプチドに起因する不快臭、特に、培地様の臭い(ペプトン様の臭い)及び苦味を低減することができる。このため本発明によれば、上記コラーゲンペプチドを含む液状経口用組成物において培地様の臭い及び苦味を低減して、該組成物の風味をより摂取しやすいものに改善することが可能となる。
コラーゲンペプチドは、平均分子量が小さいほど、培地様の臭いが強くなる傾向がある。また、コラーゲンペプチドは、平均分子量が小さいほど、アミノ酸への分解度が高まり苦味が強くなる傾向がある。培地様の臭い及び苦味の低減効果をより充分に発揮できることから、コラーゲンペプチドの平均分子量は、1800以下が好ましく、1500以下がより好ましい。一態様において、コラーゲンペプチドの平均分子量は、1000以下であってよく、800以下であってもよい。苦味をより充分に低減できる観点から、コラーゲンペプチドの平均分子量は、好ましくは350以上、より好ましくは400以上である。本明細書において、上限及び下限は、いずれの組み合わせによる範囲としてもよい。一態様において、コラーゲンペプチドの平均分子量は、好ましくは350~1800であり、より好ましくは400~1500であり、さらに好ましくは400~1000であり、特に好ましくは400~800である。
本法での平均分子量は、あらかじめ分子量が既知である細胞色素C(cytochrome, M,6500)、トラジロール(aprotinin, M,12500)、バシラス菌(bacitracin, M,1450)、グリシン-グリシン-チロシン-アルギニン(M,451)、グリシン-グリシン-グリシン(M,189)を同条件で測定して得られたリテンションタイムと相対分子量の対数の関係の相対分子質量較正曲線を元に算出する。本発明における平均分子量とは、この手法に従って各標準品換算で算出した重量平均分子量を言う。
上記のジペプチドの濃度は、公知の方法で測定でき、例えば、LC/MS/MSなどの装置を用いて測定することができる。平均分子量が300~2000であり、PO及びOGの合計含有量が上記範囲であるコラーゲンペプチドを含む液状経口用組成物は、培地様の臭い及び苦味が特に強い傾向がある。本発明によれば、このようなコラーゲンペプチドを含む液状経口用組成物において、該コラーゲンペプチドに起因する培地様の臭い及び苦味を低減することが可能である。
コラーゲンペプチドの含有量は、液状経口用組成物中に1000mg/100mL以上がより好ましく、2000mg/100mL以上がさらに好ましく、また、10000mg/100mL以下がより好ましく、7500mg/100mL以下がさらに好ましい。一態様において、コラーゲンペプチドの含有量は、液状経口用組成物中に1000~10000mg/100mLがより好ましく、2000~7500mg/100mLがさらに好ましい。上記含有量は、コラーゲンペプチドを複数種用いる場合は、合計含有量を意味する。
本発明で用いられるウェランガムは、スフィンゴモナス属細菌(Sphingomonas sp.)の培養液から得られた多糖類を主成分とするものである。ウェランガムは、市販品を使用することができる。ウェランガムの市販品として、三栄源エフ・エフ・アイ(株)のビストップ(登録商標)W等が挙げられる。
本発明の液状経口用組成物は、本発明の効果を損なわない範囲で、上記以外の成分を1種又は2種以上含んでもよい。
本発明の液状経口用組成物は、甘味料を含むことが好ましい。甘味料を含有させると、適度な甘味を付与することができ、液状経口用組成物がより好ましい風味を呈するものとなる。甘味料は特に限定されず、糖、糖アルコール、高甘味度甘味料等が挙げられ、1種又は2種を組み合わせて用いることができる。
一態様において、本発明の液状経口用組成物は、糖又は糖アルコールと、高甘味度甘味料とを含むことが好ましく、アセスルファムK、スクラロース及びエリスリトールを含むことがより好ましい。このような甘味料を含有すると、液状経口用組成物の風味がより良好となる。
本発明に用いられるプロテオグリカンの種類、由来及び製法は特に限定されない。例えば、サメ、サケ、エイ等の魚類軟骨から抽出したプロテオグリカンを使用することができる。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。プロテオグリカンは、市販品を用いてもよい。
本発明において用いるエラスチンペプチドの分子量は特に限定されず、あらゆる分子量のエラスチンを用いることができる。
本発明の液状経口用組成物は水性媒体、通常水を含む。本発明の液状経口用組成物は、好ましくは水を媒体とする液状経口用組成物(水性液状経口用組成物)である。
混合工程では、成分に、水性媒体を加えて混合することが好ましい。水性媒体としては、通常水が用いられる。各成分を混合する順番は特に限定されず、各成分が均一に混合されればよい。一態様において、揮発性の成分(例えば香料)や分解しやすい成分(例えば、ビタミンC等)を配合する場合、このような成分は最後に混合することが好ましい。液状経口用組成物の製造方法においては、粘度を調整する粘度調整工程等の工程を行ってもよい。粘度調整工程は、組成物にウェランガムを含有させることにより行うことができる。粘度調整工程は、混合工程と同時に行ってもよく、混合工程の後で行ってもよい。ウェランガム配合後の組成物に粉末の原料を混合する場合は、該原料を組成物中に均一に溶解させるための作業が容易となることから、当該組成物に、該粉末の原料を溶解させた溶液を混合することが好ましい。液状経口用組成物の製造方法においては、pHを調整するpH調整工程等の工程を行ってもよい。
本発明の液状経口用組成物は、容器詰めとすることができる。容器の形態は特に限定されず、ビン、缶、ペットボトル、紙パック、アルミパウチ、ビニールパウチ等の密封容器に充填して、容器入り飲料(容器詰め飲料)等とすることができる。
本発明は、平均分子量が300~2000のコラーゲンペプチドを含む液状経口用組成物にウェランガムを配合する、コラーゲンペプチドを含む液状経口用組成物の風味改善方法も包含する。
上記コラーゲンペプチドを含む液状経口用組成物にウェランガムを配合することにより、該コラーゲンペプチドに起因する不快臭、特に培地様の臭い及び苦味を低減することができ、該組成物の風味を改善することができる。本発明の方法の一態様において、風味改善は、培地様の臭い及び苦味の低減であり得る。
ウェランガムを配合する方法及びタイミングは特に限定されない。上記コラーゲンペプチドを含む液状経口用組成物が、最終的にウェランガムを含むものとなればよい。コラーゲンペプチド及びウェランガム並びにこれらの好ましい態様、配合量等は、上述した液状経口用組成物におけるものと同じである。液状経口用組成物には、上述した甘味料等の他の成分を配合してもよい。ウェランガムを配合した液状経口用組成物の好ましい粘度も、上述した液状経口用組成物における好ましい粘度と同じである。一態様において、液状経口用組成物の粘度が上記範囲となるようにウェランガムを配合することが好ましい。
コラーゲンペプチド:平均分子量500、魚由来
ウェランガム:三栄源エフ・エフ・アイ(株)製、ビストップ(登録商標)W
プロテオグリカン:一丸ファルコス(株)製、プロテオグリカンF(商品名)
エラスチンペプチド:林兼産業(株)製、カツオエラスチン(商品名)
キサンタンガム:三栄源エフ・エフ・アイ(株)製、サンエースE-S(商品名)
特に断らない場合は、上記の原料を使用した。
上記コラーゲンペプチドは、Pro-Hyp(PO)及びHyp-Gly(OG)の合計含有量が約1.4重量%であった。
コラーゲンペプチド由来の不快な風味の改善効果を評価する目的で、表1に示す配合で実施例1~4の液状経口用組成物(溶液)を調製した。媒体には水を用いた。
具体的には、コラーゲンペプチドとウェランガムを水に加えて溶解し1000mLとし、実施例1~4の液状経口用組成物を得た。
原料の配合を表1に示す配合とした以外は、実施例1と同じ方法で液状経口用組成物を製造した。比較例2は、増粘剤として使用されるキサンタンガムを使用した。
専門のパネラー5名が、液状経口用組成物(常温)の風味を、不快な風味(具体的には、培地様の臭い(ペプトン様の臭い)及び苦味)の観点で、下記の基準で官能評価した。結果は、評価スコアの平均が4.0~3.1を○、3.0~2.1を△、2.1未満を×として示した。
風味の評価基準
4:不快な風味はほとんど感じない
3:やや不快な風味を感じる
2:不快な風味を感じる
1:非常に不快な風味を感じる
サンプル(液状経口用組成物)の粘度は、B型粘度計により以下の方法で測定した。
測定装置(B型粘度計):BII型粘度計(東機産業(株))、型式BMII
ローター:No.2
サンプル容器:100mLサンプル瓶
サンプル量:75mL
サンプルは、22℃に保持し、回転開始から1分後の数値を読み取り、粘度とした。測定時の回転速度として60rpmで測定を行った。
表1~3中の各成分の配合量は、液状経口用組成物1000mL中の配合量(mg/1000mL)である。
実施例1と同様の方法により、表2に示す配合で実施例5~8の液状経口用組成物を調製した。得られた液状経口用組成物の風味を、実施例1と同じ方法で常温にて評価した。液状経口用組成物の粘度を、上記方法で測定した。評価結果を、表2に示す。
実施例5~8の液状経口用組成物でも、ウェランガムの配合によりコラーゲンペプチド由来の培地様の臭い及び苦味が低減され、これらの不快な風味が改善された。
実施例1と同様の方法により、表3に示す配合で実施例9~10の液状経口用組成物を調製した。得られた液状経口用組成物の風味を、実施例1と同じ方法で常温にて評価した。液状経口用組成物の粘度を、上記方法で測定した。評価結果を、表3に示す。
コラーゲンペプチドとして、平均分子量が931のコラーゲンペプチドを使用した。実施例1と同様の方法により、表4に示す配合で実施例11の液状経口用組成物を調製した。表4中の各成分の配合量は、飲料1000mL中の配合量(mg/1000mL)である。表4中の「(A)/(B)」は、(B)ウェランガムに対する(A)コラーゲンペプチドの重量比(コラーゲンペプチド/ウェランガム)である。得られた液状経口用組成物の風味を、実施例1と同じ方法で常温にて評価した。液状経口用組成物の粘度を、上記方法で測定した。評価結果を、表4に示す。
実施例11で用いた平均分子量が931のコラーゲンペプチドを使用した。原料の配合を表4に示す配合とした以外は、実施例11と同じ方法で液状経口用組成物を製造し、同様に評価を行った。評価結果を表4に示す。
Claims (8)
- 平均分子量が300~2000のコラーゲンペプチド及びウェランガムを含む液状経口用組成物。
- 前記コラーゲンペプチドの含有量が600~20000mg/100mLである請求項1に記載の液状経口用組成物。
- 前記ウェランガムに対するコラーゲンペプチドの重量比(コラーゲンペプチド/ウェランガム)が3~70である請求項1又は2に記載の液状経口用組成物。
- 前記ウェランガムの含有量が50~400mg/100mLである請求項1~3のいずれか一項に記載の液状経口用組成物。
- 粘度が30~500mPa・sである請求項1~4のいずれか一項に記載の液状経口用組成物。
- さらに、プロテオグリカン及び/又はエラスチンペプチドを含む請求項1~5のいずれか一項に記載の液状経口用組成物。
- 飲料である請求項1~6のいずれか一項に記載の液状経口用組成物。
- 平均分子量が300~2000のコラーゲンペプチドを含む液状経口用組成物にウェランガムを配合する、コラーゲンペプチドを含む液状経口用組成物の風味改善方法。
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SG11202006965QA SG11202006965QA (en) | 2018-02-09 | 2019-01-30 | Liquid composition for oral use containing collagen peptide, and method for improving flavor of liquid composition for oral use including collagen peptide |
CA3089741A CA3089741A1 (en) | 2018-02-09 | 2019-01-30 | Liquid composition for oral use containing collagen peptide, and method for improving flavor of liquid composition for oral use including collagen peptide |
CN201980011843.2A CN111712139A (zh) | 2018-02-09 | 2019-01-30 | 含有胶原肽的液状经口用组合物以及含有胶原肽的液状经口用组合物的风味改善方法 |
JP2019570703A JP7197519B2 (ja) | 2018-02-09 | 2019-01-30 | コラーゲンペプチドを含む液状経口用組成物及びコラーゲンペプチドを含む液状経口用組成物の風味改善方法 |
US16/967,838 US20210030849A1 (en) | 2018-02-09 | 2019-01-30 | Liquid composition for oral use containing collagen peptide, and method for improving flavor of liquid composition for oral use including collagen peptide |
KR1020207023239A KR20200118054A (ko) | 2018-02-09 | 2019-01-30 | 콜라겐 펩티드를 포함하는 액상 경구용 조성물 및 콜라겐 펩티드를 포함하는 액상 경구용 조성물의 풍미 개선 방법 |
AU2019217778A AU2019217778A1 (en) | 2018-02-09 | 2019-01-30 | Liquid composition for oral use containing collagen peptide, and method for improving flavor of liquid composition for oral use including collagen peptide |
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JP7089855B2 (ja) | 2017-10-02 | 2022-06-23 | 三栄源エフ・エフ・アイ株式会社 | 苦味マスキング組成物 |
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KR20200118054A (ko) | 2020-10-14 |
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CA3089741A1 (en) | 2019-08-15 |
SG11202006965QA (en) | 2020-08-28 |
JPWO2019155955A1 (ja) | 2021-01-28 |
AU2019217778A1 (en) | 2020-08-13 |
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