Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/60—Sweeteners
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/66—Proteins

Definitions

• the present invention relates to a drink with a high collagen content.
• Patent Document 2 discloses a stevia extract taste improver containing thaumatin as an active ingredient.
• An object of the present invention which has been made in view of the above circumstances, is to provide a beverage that achieves both an improvement in the taste peculiar to collagen and a balance in the sweetness of the beverage. Moreover, this invention made in view of the said situation makes it a subject to provide the drink with high palatability.
• the present invention for solving the above problems is a beverage containing 5% by mass or more of collagen, 0.0003% to 0.15% by weight of stevia extract, 0.1% to 16% by weight of sugar (sucrose), including
• the beverage contains a stevia extract and sugar (sucrose) in a mass ratio of 1:40000 to 1:0.6.
• the beverage contains 5% by mass or more of collagen, 0.0003% to 0.15% by mass of stevia extract, and 0.1% to 16% by mass of sugar (sucrose), and the stevia extract and sugar (sucrose) content is in the range of 1:40000 to 1:0.6, even in a form with a high collagen content, the improvement of the taste peculiar to collagen and the balance between the sweetness of the beverage A compatible beverage can be provided. Moreover, by setting it as the said form, the drink with high palatability can be provided.
• the stevia extract contains rebaudioside A and/or stevioside.
• the content of collagen in the beverage is 40% by mass or less.
• a preferred embodiment of the present invention further contains a swingle extract.
• the contained mass ratio of the stevia extract and the swingle extract is in the range of 1:0.05 to 1:0.2.
• the present invention is a beverage containing 5% by mass or more of collagen, Rebaudioside A and / or stevioside 0.0003% to 0.15% by mass, sugar (sucrose) 0.1% to 16% by mass, including It is also a beverage in which the rebaudioside A and/or stevioside and sugar (sucrose) content mass ratio is in the range of 1:40000 to 1:0.6.
• the present invention 5% by mass or more of collagen, 0.0003% to 0.15% by weight of stevia extract, 0.1% to 16% by weight of sugar (sucrose),
• a method for producing a collagen-rich beverage with improved taste comprising the step of adjusting the weight ratio of stevia extract to sugar (sucrose) in the range of 1:40000 to 1:0.6 be.
• the present invention it is possible to provide a beverage that balances the improvement of the taste peculiar to collagen and the sweetness of the beverage, even in the form of a high collagen content. Moreover, according to the present invention, it is possible to provide a beverage with high palatability.
• the beverage of the present invention is a beverage containing collagen, stevia extract and sugar (sucrose). And the collagen content in the beverage of the present invention is 5% by mass or more. Also, the content of the stevia extract in the beverage of the present invention is 0.0003% by mass to 0.15% by mass. Further, the content of sugar (sucrose) in the beverage of the present invention is 0.1% by mass to 16% by mass.
• the origin of the collagen contained in the beverage of the present invention is not particularly limited.
• examples of the collagen used in the beverage of the present invention include fish-, bird-, bovine-, and pig-derived collagen.
• the preparation method is not particularly limited, and a conventional method for preparation from natural products can be employed.
• the collagen may be a commercially available pharmaceutical raw material or food raw material.
• the collagen referred to in the present invention also includes those obtained by enzymatically decomposing collagen to reduce its molecular weight (collagen peptides).
• the collagen content in the beverage is preferably 5% by mass or more, more preferably 6% by mass or more, and even more preferably 7.5% by mass or more.
• the content of sugar (sucrose) in the beverage is preferably 0.1% by mass or more, more preferably 1% by mass or more, even more preferably 3% by mass or more, and particularly preferably 4.5% by mass or more.
• the ratio of the sugar (sucrose) content to the collagen content in the beverage is within the above range, even in a form with a high collagen content, it is possible to improve the taste peculiar to collagen and balance the sweetness of the beverage. Beverages can be served. Moreover, by setting it as the said form, the drink with high palatability can be provided.
• Stepvia extract A more preferred form of the stevia extract will be described below.
• Ingredient mass ratios in the following description refer to the component mass ratios of the stevia extract in the manufactured beverage unless otherwise specified.
• a stevia extract is an extract from Stevia (Stevia Rebaudiana).
• an extract of Stevia can be prepared by extracting wild or grown Stevia (Stevia Rebaudiana).
• the leaves of Stevia are preferably dried, pulverized, or finely chopped in advance so as to improve the extraction efficiency.
• Polar solvents are preferable as the extraction solvent, and alcohols such as water, ethanol, isopropyl alcohol and butanol, and polyhydric alcohols such as 1,3-butylene glycol and polypropylene glycol. , acetone, methyl ethyl ketone and other ketones, and diethyl ether, tetrahydrofuran and other ethers.
• the stevia extract content in the beverage is preferably 0.0003% by mass or more, more preferably 0.0007% by mass or more, and even more preferably 0.001% by mass or more.
• a beverage containing a stevia extract in a mass within the above range can more reliably reduce the taste peculiar to collagen even when the collagen content is high.
• the "mass containing stevia extract/mass containing sugar (sucrose)" is preferably 0.00003 or more, more preferably 0.0005 or more, and still more preferably 0.001 or more.
• the "mass containing stevia extract/mass containing collagen" in the beverage is preferably 0.022 or less, more preferably 0.002 or less.
• the "mass containing stevia extract/mass containing collagen" in the beverage is preferably 0.0000125 or more, more preferably 0.0005 or more.
• the swingle extract is an extract from swingle (Siraitia grosvenorii) and refers to a high-intensity sweetener containing mogrosides and the like.
• Siraitia grosvenorii extract a commercially available Siraitia grosvenorii extract sold by a company that handles plant raw materials can be purchased and used.
• an extract of Siraitia grosvenorii can be prepared by extracting wild or grown Siraitia grosvenorii.
• Polar solvents are preferable as the extraction solvent, and alcohols such as water, ethanol, isopropyl alcohol and butanol, and polyhydric alcohols such as 1,3-butylene glycol and polypropylene glycol. , acetone, methyl ethyl ketone and other ketones, and diethyl ether, tetrahydrofuran and other ethers.
• the content of the swingle extract in the beverage is preferably 0.15% by mass or less, more preferably 0.1% by mass or less, and even more preferably 0.05% by mass or less.
• the weight ratio of the swingle extract and sugar (sucrose) content in the beverage is preferably 1:400000 to 1:6, more preferably 1:100000 to 1:50, still more preferably 1:50000 to 1:150. preferably within the range.
• language extract content/sugar (sucrose) content is preferably 0.15 or less, more preferably 0.13 or less, still more preferably 0.05 or less, still more preferably 0.01 Below, it is particularly preferably 0.0005 or less.
• the "mass of swingle extract content/mass of sugar (sucrose) content” is preferably 0.000003 or more, more preferably 0.00005 or more, and still more preferably 0.0001 or more.
• Beverages in which the weight ratio of the swingle extract to the sugar (sucrose) content in the beverage is within the above range can more reliably reduce the taste peculiar to collagen even when the collagen content is high.
• the mass ratio of the swingle extract and the sugar (sucrose) content in the beverage is within the above range, even in a form with a high collagen content, the taste peculiar to collagen is improved and the sweetness of the beverage is balanced. can provide a beverage that is compatible with Moreover, by setting it as the said form, the drink with high palatability can be provided.
• the "mass of swingle extract content/mass of collagen content" in the beverage is preferably 0.0002 or less, more preferably 0.0001 or less.
• the "mass of swingle extract content/mass of collagen content" in the beverage is preferably 0.00003 or more, more preferably 0.00005 or more.
• Beverages in which the mass ratio of the swingle extract to collagen in the beverage is within the above range can more reliably reduce the taste peculiar to collagen even when the collagen content is high.
• the mass ratio of the swingle extract and collagen in the beverage is within the above range, even in a form with a high collagen content, the beverage has both an improved taste peculiar to collagen and a well-balanced sweetness of the beverage. can be provided.
• the drink with high palatability can be provided.
• the content ratio by mass of the stevia extract and the swingle extract in the beverage is preferably in the range of 1:0.05 to 1:0.2, more preferably 1:0.07 to 1:0.15. Preferably.
• a beverage containing a stevia extract and a swingle extract in a mass ratio within the above range can more reliably reduce the taste peculiar to collagen even when the collagen content is high.
• the content mass ratio of the stevia extract and the swingle extract in the beverage is within the above range, even in a form with a high collagen content, the taste peculiar to collagen is improved and the sweetness of the beverage is balanced. You can serve your drink. Moreover, by setting it as the said form, the drink with high palatability can be provided.
• the beverage may contain fruit juice.
• the fruit used as a raw material for the fruit juice is not limited, regardless of whether it is a concentrated fruit juice or a straight fruit juice, as long as it is used in vegetable juices, fruit juice-containing beverages, fruit juices, and the like. Among them, in the present invention, it is preferable to use fruit juice made from peach and/or lemon.
• the fruit juice content in the beverage of the present invention is preferably 1% by mass or more, more preferably 5% by mass or more in terms of straight.
• the fruit juice content in the beverage of the present invention is preferably 50% by mass or less, more preferably 40% by mass or less in terms of straight.
• the beverage of the present invention can optionally contain other ingredients commonly used in beverages as long as the effects of the present invention are not impaired.
• optional ingredients include sweeteners, flavors, coloring agents, pH adjusters, edible metal salts, excipients, amino acids, vitamins, minerals, antioxidants, preservatives, antibacterial agents, and bacteriostatic agents. can be mentioned.
• the Brix of the beverage is preferably 10 or higher, more preferably 15 or higher. Also, the Brix of the beverage is preferably 60 or less, more preferably 45 or less, and even more preferably 35 or less.
• a method for calculating the Brix value of a beverage a method of measuring the Brix value using a saccharimeter can be mentioned. Further, a method of calculating the Brix value using a refractometer, a method of determining the Brix value by comparing the concentration of sugar in the beverage with a Brix value calibration curve, and the like can be mentioned.
• the pH of the beverage is preferably 2 or higher, more preferably 3 or higher. Also, the pH of the beverage is preferably 6 or less, more preferably 5 or less, and even more preferably 4.5 or less.
• the type of pH adjuster is not particularly limited as long as the effect of the present invention is exhibited, but for example, it is possible to appropriately adjust by using one or more known pH adjusters.
• the intensity of sweetness was defined as 1 (no sweetness) at the left end and 5 points (strong sweetness) at the right end.
• the evaluators tasted 20 mL of the test beverage, and after tasting, evaluated the intensity of sweetness according to the above definition (average evaluation in the table and evaluation by evaluators A to E). In addition, the minimum unit of evaluation was set to 0.5.
• Comparative Examples 1 and 2 were evaluated as having strong sweetness and lacking in balance.
• Comparative Example 3 was evaluated as having a strong bitter taste.
• Comparative Example 4 was evaluated to have a slightly bitter taste and to have a poor texture as a beverage.
• the beverage contains 5% by mass or more of collagen, 0.0003% to 0.15% by mass of stevia extract, and 0.1% to 16% by mass of sugar (sucrose), and the stevia extract and sugar (sucrose) content is in the range of 1:40000 to 1:0.6, even in a form with a high collagen content, the improvement of the taste peculiar to collagen and the balance between the sweetness of the beverage It has been found that a compatible beverage can be provided. Moreover, it turned out that the drink with high palatability can be provided by setting it as the said form.
• Test Example 2 In Test Example 2, the effect of collagen concentration on beverages was examined.
• Test Example 7 In Test Example 7, the effect of the swingle extract on beverages was examined.

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• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Non-Alcoholic Beverages (AREA)

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• 2022
  • 2022-06-03 JP JP2023527834A patent/JPWO2022259970A1/ja active Pending
  • 2022-06-03 US US18/567,410 patent/US20240277010A1/en active Pending
  • 2022-06-03 AU AU2022288407A patent/AU2022288407A1/en active Pending
  • 2022-06-03 CN CN202280040621.5A patent/CN117460423A/zh active Pending
  • 2022-06-03 WO PCT/JP2022/022596 patent/WO2022259970A1/ja not_active Ceased

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