JP2018191584A - Beverages containing hydrolyzed peptides and milk - Google Patents

Abstract

The present invention provides a novel technique capable of suppressing the feeling of peptide odor in a beverage containing a hydrolyzed peptide and milk. A beverage containing a hydrolyzed peptide and milk, wherein the beverage contains one or more vegetable juices selected from the group consisting of cereals, spinach and asparagus. [Selection figure] None

Description

  The present invention relates to beverages containing hydrolyzed peptides and milk.

  In order to meet the various health needs of consumers, many foods and drinks containing various hydrolyzed peptides that have been recognized as health ingredients and have been confirmed to have various functions have been developed. In addition, there are many beverages that contain milk for reasons such as high palatability, consideration for health, and improvement of the natural image. Therefore, beverages that contain hydrolyzed peptides and also contain milk are included. Needs are increasing further.

  On the other hand, hydrolyzed peptides are produced by extracting and purifying from bones, tendons, skins, etc. of soybeans such as cattle, pigs, fish, etc. There is a peculiar smell (hereinafter also simply referred to as peptide odor). In particular, in beverages containing hydrolyzed peptides and milk, the flavor when ingested may be impaired by the peptide odor derived from the peptides contained in milk in addition to the hydrolyzed peptides added.

  In order to suppress the feeling of a peptide odor, for example, methods described in Patent Documents 1 and 2 have been proposed for hydrolyzed peptide-containing beverages. For beverages containing hydrolyzed peptides and milk, for example, a method described in Patent Document 3 has been proposed.

JP 2006-67874 A JP 2006-197857 A JP 2003-102380 A

It is preferable that the peptide odor can be suppressed by various methods from the viewpoint of the degree of freedom in product design, and therefore, further new methods are required.
An object of this invention is to provide the novel technique which can suppress that a peptide smell is sensed in the drink containing a hydrolyzed peptide and milk.

  The present inventor conducted intensive research on a method for suppressing the feeling of peptide odor in a beverage containing a hydrolyzed peptide and milk. As a result, it was found that the peptide odor is masked by blending vegetable juice such as celery family vegetables in the production of the beverage, and the peptide odor can be prevented from being felt when drunk, and the present invention has been completed. .

The gist of the present invention is as follows.
[1] A beverage containing a hydrolyzed peptide and milk,
A beverage containing one or more vegetable juices selected from the group consisting of cereals, spinach and asparagus.
[2] The beverage according to [1], containing 0.1 to 30% by mass of the vegetable juice with respect to the whole beverage.
[3] The beverage according to [1] or [2], wherein the vegetable juice contains one or more vegetable juices selected from the group consisting of celery, parsley and carrot.
[4] The beverage according to any one of [1] to [3], which contains a casein hydrolyzate as the hydrolyzed peptide.
[5] The beverage according to any one of [1] to [4], which contains celery and / or parsley vegetable juice as the vegetable juice.
[6] The beverage according to any one of [1] to [5], wherein a mass ratio of the vegetable juice to the hydrolyzed peptide is 0.04 or more.
[7] The beverage according to any one of [1] to [6], wherein the solid content of non-fat milk contained in the beverage is 0.1% by mass to 10% by mass.
[8] In the production of a beverage containing hydrolyzed peptide and milk as raw materials, including one or two or more kinds of vegetable juice selected from the group consisting of celery family vegetables, spinach and asparagus, A method for suppressing peptide odor that is felt when a beverage is drunk.

  ADVANTAGE OF THE INVENTION According to this invention, the novel technique which can suppress that a peptide smell is sensed in the drink containing a hydrolyzed peptide and milk can be provided.

Hereinafter, one embodiment of the present invention will be described in detail.
The present embodiment relates to a beverage that contains hydrolyzed peptide and milk as raw materials and has a reduced peptide odor that is felt when swallowed (in the mouth), in addition to hydrolyzed peptide and milk, 1 type, or 2 or more types of vegetable juice selected from the group which consists of vegetables, spinach, and asparagus is contained as a raw material.

  The hydrolyzed peptide according to this embodiment may be of any origin and average molecular weight, and is not particularly limited, but it should use animal or vegetable or microbial derived proteins, particularly milk protein or soy protein derived proteins. Can be illustrated. The hydrolyzed peptide can be obtained, for example, as a mixture of peptides (peptide composition) by hydrolyzing a protein with an acid, an alkali, or a protein hydrolase. Specifically, casein hydrolyzate (casein peptide), collagen hydrolyzate (collagen peptide), soybean protein hydrolyzate (soy peptide), and the like, for example, one or more of these may be used. It may be included in the beverage. Further, the hydrolyzed peptide obtained by the decomposition may be further processed by centrifugation, filter, acid treatment or ion exchange to remove impurities and precipitates. Furthermore, a so-called extract or powdered hydrolyzed peptide obtained by sterilization, concentration and / or drying can also be used in the production of the beverage of this embodiment.

  Here, it is preferable to use a casein hydrolyzate from the viewpoint of compatibility with milk as the hydrolyzed peptide according to the present embodiment. Casein hydrolyzate means a peptide composition that can be obtained by hydrolyzing casein with acid, enzyme, etc., and casein is derived from animal milk such as cow's milk, horse milk, goat milk, sheep milk, etc. Casein can be exemplified.

Further, the content ratio of the hydrolyzed peptide with respect to the whole beverage is not particularly limited and can be appropriately set by those skilled in the art, but is preferably 8% by mass or less, more preferably 5% by mass or less, and still more preferably 3% by mass. Hereinafter, it is particularly preferably 1% by mass or less. When it contains more than 8 mass%, it becomes easy to feel a peptide odor compared with the case where it exists in the range.
On the other hand, the lower limit of the content ratio of the hydrolyzed peptide is not particularly limited, but peptide odor suppression by adding vegetable juice such as celeryaceae according to the present embodiment at 0.05% by mass or more where the peptide odor is often felt is increased. It is preferably applied, more preferably 0.1% by mass or more, still more preferably 0.3% by mass or more.
The content of the hydrolyzed peptide can be analyzed by the Kjeldahl method. At that time, proteins not derived from the hydrolyzed peptide such as proteins derived from milk or vegetable juice are not included in the content of the hydrolyzed peptide.

In this embodiment, the milk may be any milk derived from animals or plants. For example, animal milk such as cow's milk, goat milk, sheep milk and horse milk, and vegetable milk such as soy milk can be used, and milk is generally used. These milks can be used alone or as a mixture of two or more. In addition, fermented milk obtained by fermenting these milks using microorganisms such as lactic acid bacteria and bifidobacteria can also be used.
The form of milk is not particularly limited, and examples thereof include whole milk, skim milk, whey, milk protein concentrate, buttermilk powder, non-sugar condensed milk, non-fat sweetened condensed milk, and whole fat sweetened condensed milk. Milk reduced from concentrated milk can also be used.
In the beverage of this embodiment, the content ratio of milk is not particularly limited and can be appropriately set by those skilled in the art. However, the solid content of non-fat milk per beverage of this embodiment is 0.1 to 10.0% by mass. From the viewpoint of flavor and protein stability. The lower limit is more preferably 0.3% by mass, and still more preferably 0.5% by mass. The upper limit is more preferably 5.0% by mass, still more preferably 3.0% by mass, and particularly preferably 1.5% by mass. The solid content of non-fat milk can be measured by the method described in "Ministerial Ordinance on Component Standards of Milk and Dairy Products" (December 27, 1951, Ministry of Health and Welfare Ordinance No. 52).

The beverage according to this embodiment includes one or more vegetable juices selected from the group consisting of hydrolyzed peptides, milk and celery family vegetables, spinach and asparagus (hereinafter also simply referred to as vegetable juices such as celery family). Containing. Examples of the celery family vegetables include celery, parsley, carrot, celery, honey bee, ashitaba, coriander (pakuchi) and the like.
By containing the vegetable juice such as celery family, it is possible to suppress the feeling of a peptide odor when drunk compared to the case where the vegetable juice such as celery family is not blended. Inhibition of peptide odor by vegetables such as celeryaceae, in addition to non-preserved beverage deterioration, such as heat deterioration (e.g., heat deterioration equivalent to the conditions shown in the examples) tend to increase the peptide odor It can also be confirmed in beverages in the state of).
Furthermore, by blending the vegetable juice such as celery family into a beverage containing hydrolyzed peptide and milk, it is possible to suppress the feeling of bitterness depending on the concentration.

In this specification, vegetable juice means the liquid obtained by crushing or squeezing the vegetable used as a raw material, and may contain the solid derived from a raw material as mentioned later.
Specifically, vegetable juice includes vegetable juice (straight juice), concentrated juice obtained by concentrating the juice, reduced juice obtained by further diluting the concentrate. Further, the vegetable juice may be a transparent juice that has been clarified by a technique such as a microfiltration method, an enzyme treatment method, or an ultrafiltration method, or may be a vegetable juice containing an insoluble solid content. The vegetable juice containing the insoluble solid content generally refers to vegetable juice called turbid juice, communed juice, or puree. The said turbid juice refers to vegetable juice in which fruit-derived pectin, pulp, and the like obtained without performing the pectin-degrading enzyme treatment for obtaining transparent juice are turbid in a colloidal form. The above-mentioned communal juice is a vegetable juice including crushed vegetable peels and oils among turbid juices. Puree refers to the back of a vegetable juice.
In addition, although it does not specifically limit about the part of the vegetable used as the raw material of vegetable juice, It can illustrate that the part normally eaten is included in a raw material. Examples of the portion include celery, parsley, celery, honeybee, ashitaba, coriander, spinach, and asparagus.

  Here, it is preferable to contain 1 type, or 2 or more types of vegetable juices selected from the group consisting of celery, parsley and carrots as vegetable juices such as celery family according to the present embodiment. By containing one or more vegetable juices selected from the group consisting of celery, parsley and carrot as vegetable juice, such as celery family, when the peptide odor is further suppressed, and when the beverage is irradiated with light It is possible to further suppress the photodegraded odor that can occur (also expressed as pickle odor, metal odor, and plastic odor). Moreover, it is more preferable to contain the vegetable juice of a celery and / or parsley from a viewpoint of the further suppression of the peptide smell of an undeteriorated drink, and it is still more preferable to contain the vegetable juice of a celery.

  Although the content rate of vegetable juices, such as celery family, is not specifically limited, It is preferable that they are 0.1 mass% or more and 30 mass% or less with respect to the whole drink. When the content of the vegetable juice such as celery family is 0.1% by mass or more, the peptide odor can be further suppressed as compared with the case of being out of the range. On the other hand, when more than 30% by mass of vegetable juice such as celery family is contained in the beverage, the odor derived from the vegetable juice comes to be felt strongly as compared with the case where it is within the range, which is not preferable.

  Moreover, in the drink of this embodiment, since mass ratio of the vegetable juice with respect to a hydrolyzed peptide becomes like this. Preferably it is 0.04 or more, More preferably, it is 0.25 or more, since a peptide odor can be suppressed more preferably.

The beverage of this embodiment may contain other ingredients as raw materials in addition to the hydrolyzed peptide, milk, celery family and other vegetable juices as long as the object of the present invention can be achieved, and is not particularly limited.
Specific examples of other components include acidulants such as citric acid, sugar content modifiers, fruit juices, stabilizers, high sweetness sweeteners, flavors, and pigments.

In the beverage of this embodiment, the sugar content and acidity are not particularly limited, and those skilled in the art can appropriately set them.
Moreover, although pH is not specifically limited, Preferably it is 2.0-5.0, More preferably, it is 3.0-4.6, More preferably, it is 3.2-4.2.
The pH of the beverage of this embodiment can be adjusted by, for example, a method using a sour agent, a method using fermented milk, a method using vegetable juice, or a method using these methods in combination. If it can be set as pH of this, it will not specifically limit. The above-mentioned thing can be used as a sour agent, fermented milk, and vegetable juice.

The beverage of this embodiment can be a container-packed beverage, for example. Examples of the container include glass, polyethylene terephthalate (PET), plastic such as polyethylene and polypropylene, paper, aluminum, and steel.
Among these, in the case of containing at least one vegetable juice of celery, carrot, and parsley, it is possible to further suppress the feeling of the photodegradation odor in addition to the peptide odor as described above. Therefore, when using a highly transparent container, it is preferable that a drink is comprised so that these 1 type, or 2 or more types of vegetable juice may contain.

The manufacturing method of the drink of this embodiment is not specifically limited, What is necessary is just to mix vegetable juices, such as a hydrolyzed peptide, milk, and celeryaceae.
Specifically, the beverage of this embodiment can be produced by mixing hydrolyzed peptides, milk, vegetable juices such as cereals, liquid ingredients, and other ingredients used as necessary. In addition to water, the liquid raw material may be a solution or dispersion of the above-described other components. The order of mixing the raw materials is not particularly limited, and can be appropriately set by those skilled in the art.

In the drink which concerns on this embodiment, you may make it perform a homogenization process and a sterilization process with respect to the obtained drink.
The homogenization treatment can usually be performed using a homogenizer. Although homogenization conditions are not specifically limited, The conditions of the pressure of 10-50 Mpa at the temperature of 5-25 degreeC are mentioned preferably. Further, the homogenization treatment can be performed either before or after the sterilization treatment, or both.
The sterilization treatment can be performed by, for example, heat sterilization at 65 ° C. having a sterilization value equal to or higher than 10 minutes. The method of sterilization treatment is not particularly limited, and methods such as normal plate sterilization, tubular sterilization, retort sterilization, batch sterilization, and autoclave sterilization can be employed. In addition, the sterilization treatment can be performed either before or after the homogenization treatment, or both, or before or after the container filling.
As a method of making the beverage of the present embodiment after sterilization treatment into a container-packed beverage, for example, the beverage is hot-pack filled with the beverage and the filled container is cooled, or the beverage is cooled to a temperature suitable for container filling. The method can be performed by a method of aseptically filling a container that has been cleaned and sterilized in advance, and is not particularly limited.

  As described above, according to the present embodiment, by mixing vegetable juice such as celery family together with hydrolyzed peptide and milk, peptide odor can be masked and it can be suppressed that the odor is felt when taken. As a result, it is possible to provide a beverage containing hydrolyzed peptide and milk in a state where the commercial value is further increased.

  The following examples further illustrate the present invention, but the present invention is not limited thereto.

[Preparation of beverage 1]
The components shown in Table 1 below were mixed. After heating the obtained mixed liquid until it reached 96 ° C., it was filled into a PET 200 ml bottle and then cooled to obtain container-packed beverages of Examples and Comparative Examples.
In addition, the vegetable juice used was Example 1: Celery (Apiaceae), Example 2: Carrot (Apiaceae), Example 3: Parsley (Apiaceae), Example 4: Spinach (Amaridae), Example 5: Asparagus (Physiaceae), Comparative Example 1: Cabbage (Brassicaceae). The non-fat milk solid content contained in each beverage is 1.5% by mass, and the vegetable juice / hydrolyzed peptide is 9.35. Table 2 shows the sugar content, acidity, and pH of each beverage.

[Test Example 1]
The evaluation panel of 5 persons evaluated the strength of the peptide odor and bitterness felt when each beverage (unstored product, heat deteriorated product, or light irradiated product) was taken. In addition, the light-irradiated product was also evaluated for light-degraded odor.
Each evaluation item was evaluated in 9 steps from 0 to 8, with an evaluation equivalent to 4 for the control (no addition of vegetable juice) and 0 for those that were not felt at all.
The results are shown in Tables 3, 4, and 5.

As can be understood from Tables 3 to 5, it can be understood that the peptide odor is suppressed in any Examples, and the bitterness is also suppressed. In the heat-degraded product, both the peptide odor and bitterness tend to be stronger than those in the unstored product.
In addition, it can be understood from Table 5 that Examples 1 to 3 are further suppressed for the photodegradation odor in addition to the peptide odor.

[Beverage preparation 2]
A beverage was produced in the same manner as in Example 1 or 3 except that the vegetable juice was changed to the content shown in Table 6. Table 6 shows the sugar content, acidity, and pH of each beverage.

[Test Example 2]
Examples 1, 1a, 1b, 3, 3a, and 3b were evaluated in the same manner as in Test Example 1. The results are shown in Tables 7, 8, and 9.

  As can be understood from Tables 7 to 9, peptide odor and photodegradation odor are suppressed in any of the examples. It can also be understood that the bitterness is suppressed as the concentration increases.

[Preparation of beverage 3]
Beverages were prepared in the same manner as in Example 1 except that the raw materials listed in Tables 10 and 11 were mixed at the content ratio. Table 11 shows the sugar content, acidity, and pH of each beverage obtained.

[Test Example 3]
Evaluation was performed on Examples 1-1 to 4 which were unstored products in the same manner as in Test Example 1. The results are shown in Table 12.

[Preparation of beverage 4]
Beverages were prepared in the same manner as in Example 1 except that the raw materials listed in Tables 13 and 14 were mixed at the content ratio. Table 14 shows the sugar content, acidity, and pH of each beverage obtained.

[Test Example 4]
Evaluation was performed on Examples 1-5 to 8 which were unstored products in the same manner as in Test Example 1. The results are shown in Table 15.

  From the results of Test Examples 3 and 4, it can be understood that the felt peptide odor is greatly reduced when the mass ratio of the vegetable juice to the hydrolyzed peptide is 0.25 or more.

[Preparation of beverage 5]
A beverage was prepared in the same manner as in Example 1 except that the raw materials listed in Table 16 were mixed at the content ratio. The non-fat milk solid content contained in each beverage is 1.5% by mass, and the vegetable juice / hydrolyzed peptide is 9.35. Table 17 shows the sugar content, acidity, and pH of the obtained beverage.

[Test Example 5]
Example 6 was evaluated in the same manner as in Test Example 1. The results are shown in Tables 18-20.

[Preparation of beverage 6]
A beverage was prepared in the same manner as in Example 1 except that the raw materials listed in Table 21 were mixed at the content ratio. The non-fat milk solid content contained in each beverage is 1.5% by mass, and the vegetable juice / hydrolyzed peptide is 9.35. Table 22 shows the sugar content, acidity, and pH of the obtained beverage.

[Test Example 7]
Example 7 was evaluated in the same manner as in Test Example 1. The results are shown in Tables 23-25.

  From the results of Test Examples 6 and 7, it is understood that even when collagen peptides and soybean peptides are used as hydrolyzed peptides, the peptide odor felt by the addition of vegetable juice is suppressed as in the case of using casein peptides. it can.

Claims (8)

A beverage containing hydrolyzed peptide and milk,
A beverage containing one or more vegetable juices selected from the group consisting of cereals, spinach and asparagus.   The beverage according to claim 1, comprising 0.1 to 30% by mass of the vegetable juice with respect to the whole beverage.   The beverage according to claim 1 or 2, comprising one or more vegetable juices selected from the group consisting of celery, parsley and carrot as the vegetable juice.   The beverage according to any one of claims 1 to 3, comprising a casein hydrolyzate as the hydrolyzed peptide.   The beverage according to any one of claims 1 to 4, wherein the vegetable juice contains celery and / or parsley vegetable juice.   The beverage according to any one of claims 1 to 5, wherein a mass ratio of the vegetable juice to the hydrolyzed peptide is 0.04 or more.   The non-fat milk solid content contained in a drink is 0.1 mass%-10 mass%, The drink as described in any one of Claim 1 to 6. Drinking the beverage, comprising blending one or more vegetable juices selected from the group consisting of vegetables, spinach and asparagus in the production of a beverage containing hydrolyzed peptide and milk as raw materials A method of suppressing peptide odors that can be felt at the time.