Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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
• • 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
  • 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
  • A23L33/15—Vitamins
• • 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
  • 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
  • A23L33/175—Amino acids

Definitions

• the present invention relates to a beverage.
• Collagen or collagen peptide is an animal protein conventionally used in the food field, but since it is a main component such as dermis and connective tissue, it has recently attracted particular attention from the field of beauty.
• a beverage containing low molecular weight collagen having a low molecular weight has been developed.
• beverages using such collagen have problems in terms of palatability due to the unique smell and taste unique to collagen derived from animals and fish.
• JP 2006-204287A discloses a technique for improving the taste of collagen by blending sucralose and stevia extract. ing.
• vitamin B 1 acts as a coenzyme for sugar metabolizing enzymes, and thus is said to be effective in nourishing tonic and recovering from fatigue. Widely used in drinking water.
• vitamin odor is a problem.
• JP 2012-010686 A contains a mixture of theanine and pyroglutamic acid, so that a bad odor derived from vitamin B 1 and A technique for suppressing a unique taste is disclosed.
• ⁇ 1> A beverage containing collagen, thiamine, a sour agent, and capsaicin.
• ⁇ 2> The beverage according to ⁇ 1>, wherein the beverage has a pH of 3.0 or more and 5.0 or less.
• ⁇ 3> The beverage according to ⁇ 1> or ⁇ 2>, wherein the sour agent is at least one selected from the group consisting of ascorbic acid, citric acid, malic acid, and tartaric acid.
• ⁇ 4> The beverage according to any one of ⁇ 1> to ⁇ 3>, further containing at least one selected from the group consisting of sweeteners and flavorings.
• ⁇ 5> The beverage according to any one of ⁇ 1> to ⁇ 4>, wherein the collagen concentration is 250 mg / 50 mL or more and 17000 mg / 50 mL or less.
• ⁇ 6> The beverage according to any one of ⁇ 1> to ⁇ 5>, wherein the concentration of capsaicin is 0.003 mg / 100 mL or more and 0.035 mg / 100 mL or less.
• ⁇ 7> The beverage according to any one of ⁇ 1> to ⁇ 6>, wherein the thiamine concentration is 0.01 mg / 50 mL or more and 30 mg / 50 mL or less.
• ⁇ 8> The beverage according to any one of ⁇ 1> to ⁇ 7>, wherein the pH of the beverage is 3.0 or more and 4.3 or less.
• ⁇ 9> A packaged beverage containing the beverage according to any one of ⁇ 1> to ⁇ 8> in a container.
• the sufficient masking effect with respect to the smell and taste of both collagen and thiamine is obtained, the drink which can be drunk and can obtain an effect, and the container-packed drink which contains it in a container are provided. be able to.
• the beverage according to the present invention is a beverage containing collagen, thiamine, a sour agent, and capsaicin. According to the present invention, since it contains a sour agent and capsaicin, even if both collagen and thiamine are included, a sufficient masking effect is obtained against the odors of both collagen and thiamine, and it is easy to drink and has an effect. Beverages that can be obtained can be provided.
• the term “process” is not limited to an independent process, and is included in this term if the intended purpose of the process is achieved even when it cannot be clearly distinguished from other processes. .
• a numerical range indicated by using “to” indicates a range including the numerical values described before and after “to” as the minimum value and the maximum value, respectively.
• the amount of each component in the composition is such that when there are a plurality of substances corresponding to each component in the composition, the plurality of substances present in the composition unless otherwise specified. Means the total amount.
• effect refers to effects caused by ingredients contained in the beverage according to the present invention (for example, effects such as beautiful skin and / or beauty effects caused by collagen, nourishing tonic caused by thiamine, and (Or effects such as fatigue recovery effect, lipid degradation (acceleration) caused by capsaicin, effects such as lipolysis (acceleration), lipid burning and / or fat burning, effects such as metabolism promotion caused by acidulant)
• effects such as beautiful skin and / or beauty effects caused by collagen, nourishing tonic caused by thiamine, and (Or effects such as fatigue recovery effect, lipid degradation (acceleration) caused by capsaicin, effects such as lipolysis (acceleration), lipid burning and / or fat burning, effects such as metabolism promotion caused by acidulant
• effects such as beautiful skin and / or beauty effects caused by collagen, nourishing tonic caused by thiamine, and (Or effects such as fatigue recovery effect, lipid degradation (acceleration) caused by capsaicin, effects such as lipolysis (acceleration), lipid burning and
• the beverage according to the present invention is a beverage containing collagen, thiamine, a sour agent, and capsaicin.
• each component which comprises a drink is demonstrated.
• the collagen gelatin obtained by heating and extracting a raw material derived from mammals or fishes by a known method and decomposing by enzymatic treatment can be used.
• the collagen may be a mammal-derived collagen or a fish-derived collagen, and is not particularly limited.
• the collagen is preferably fish-derived collagen.
• the reason why fish-derived collagen is preferable is that the collagen has a high purity, and has less miscellaneous taste and smell.
• the raw material for collagen derived from fish may be saltwater fish or freshwater fish, and preferably skins of tuna (shark fin), shark, cod, flounder, flounder, Thailand, tilapia, salmon, catfish, sea bass, etc. Can be mentioned.
• Examples of the raw material for mammal-derived collagen include pigs and cows.
• commercially available products can be used as a collagen raw material for food and drink use. NatiCol series (manufactured by Weisshard International) can be used.
• the collagen low molecular collagen obtained by degrading collagen by enzyme treatment to reduce the molecular weight can also be used.
• the collagen substantially includes low molecular weight collagen having a low molecular weight.
• “substantially contains” does not prevent the collagen-derived impurities from coexisting, but contains low-molecular-weight collagen having a reduced molecular weight of 60% by mass or more of the collagen mass of the beverage according to the present invention. Is preferable, more preferably 80% by mass or more, more preferably 90% by mass or more, particularly preferably 95% by mass or more, and most preferably 100% by mass.
• the average molecular weight of collagen is preferably in the range of 500 or more and 10,000 or less, more preferably in the range of 1000 or more and 5000 or less, and further preferably in the range of 1000 or more and 3000 or less.
• low molecular collagen means low molecular weight collagen having an average molecular weight in the range of 500 or more and 3000 or less. Advantages such as having an average molecular weight of 3,000 or less tending to increase the absorbability of low molecular weight collagen when ingested as a beverage, or to avoid a large difference in viscosity between room temperature and refrigeration There is.
• the average molecular weight of collagen means a value measured by gel permeation chromatography (GPC), but in the case of a commercial product, product information provided by the supplier may be followed.
• the average molecular weight in the present invention refers to a weight average molecular weight calculated in terms of PEG according to this method.
• any one type of collagen may be used alone, or two or more types may be used in combination.
• the collagen concentration in the beverage is preferably 250 mg / 50 mL to 17000 mg / 50 mL, more preferably 750 mg / 50 mL to 10000 mg / mL (in the present invention, the concentration is per unit volume of the beverage) It may be shown by content (for example, mass) of an ingredient.For example, 750 mg / 50mL means containing 750 mg of a certain ingredient in 50mL of drinks). If the collagen concentration is 250 mg / 50 mL or more, a sufficient cosmetic effect can be obtained, and if it is 17000 mg / 50 mL or less, a sufficient masking effect can be obtained, and the dissolution efficiency of collagen when preparing a beverage is also obtained. It is good.
• Thiamine is also called vitamin B 1 (vitamin B 1 ) and is a physiologically active substance classified as a water-soluble vitamin among vitamins. The molecular formula is C 12 H 17 N 4 OS.
• Thiamine also includes thiamine derivatives. Examples of the thiamine derivatives include thiamine hydrochloride, dibenzoylthiamine hydrochloride, thiamine nitrate, thiamine naphthalene-1,5-disulfonate, bisbenchamine, and fursultiamine, and are not particularly limited. From the viewpoint of solubility in water and stability, thiamine is preferably thiamine nitrate. In the beverage according to the present invention, one type of thiamine may be used alone, or two or more types may be used in combination.
• the concentration of thiamine in the beverage is preferably 0.01 mg / 50 mL to 30 mg / 50 mL, more preferably 0.05 mg / 50 mL to 20 mg / 50 mL, and still more preferably 0.1 mg / 50 mL to 15 mg / 50 mL. If the concentration of thiamine is 0.01 mg / 50 mL or more, effects such as sufficient nourishing tonic and / or fatigue recovery can be obtained, and if it is 30 mg / 50 mL or less, the unique flavor of thiamine can be controlled. .
• the beverage of the present invention contains a sour agent. Thereby, a certain masking effect is acquired with respect to the smell and taste of both collagen and thiamine. Further, the pH of the beverage of the present invention (when the temperature of the beverage is 25 ° C.) can be maintained in the range of 3.0 to 5.0.
• the acidulant is not particularly limited as long as it can be used as a food and drink, and known ones can be used, but a sufficient masking effect can be obtained against both the collagen and thiamine odors, and the beverage It is preferable to use an acidulant that can be easily adjusted to a pH of 3.0 to 5.0.
• As the sour agent citric acid, malic acid, tartaric acid, and ascorbic acid are preferable from the viewpoint of realizing a good masking effect and a preferable flavor.
• citric acid is used as a sour agent, a synergistic effect of promoting metabolism by combination with thiamine can be expected, and therefore citric acid is preferably used.
• one type of acidulant may be used alone, or two or more types may be used in combination.
• the concentration of the acidulant can be set as appropriate in order to adjust the pH of the beverage to a desired value, but the concentration of the acidulant in the beverage is preferably 100 mg / 50 mL to 2000 mg / 50 mL. If the concentration of the sour agent is 100 mg / 50 mL or more, a sufficient masking effect can be obtained, and if it is 2000 mg / 50 mL or less, the possibility of feeling sour stimulation is low.
• Capsaicin The beverage of the present invention contains capsaicin. Thereby, a certain amount of masking effect is acquired with respect to the smell and taste of both collagen and thiamine, and the ease of drinking can be imparted.
• Capsaicin is a compound represented by the following structural formula (CAS number: 404-86-4).
• the capsaicin is not particularly limited as long as it can be used as a food and drink, and known capsaicin can be used, and capsaicin extracted from a Capsicum plant is mainly used for food and drink use. It is done.
• a capsaicin extract separated and extracted from a natural product containing capsaicin using a solvent (hereinafter, referred to as “capsicum extract” or “capsicum extract” when the natural product is capsicum).
• capsa capsaicin extract separated and extracted from a natural product containing capsaicin using a solvent
• capsicum extract or “capsicum extract” when the natural product is capsicum.
• synthesized capsaicin is synthesized capsaicin.
• a capsaicin extract is prepared by diluting a capsaicin extract with water, ethanol, or a mixture of water and ethanol. Or an essence is preferable.
• one type of capsaicin may be used alone, or two or more types may be used in combination.
• the concentration of capsaicin in the beverage is preferably 0.003 mg / 100 mL to 0.035 mg / 100 mL. If the concentration of capsaicin is 0.003 mg / 100 mL or more, a sufficient masking effect can be obtained, and if it is 0.035 mg / 100 mL or less, the irritation to the throat and tongue is too strong and feels uncomfortable. Nor.
• the concentration of capsaicin is more preferably 0.005 mg / 100 mL to 0.030 mg / 100 mL, and further preferably 0.007 mg / 100 mL to 0.025 mg / 100 mL.
• the concentration of capsaicin can be measured according to a known method. Moreover, the capsaicin density
• the beverage can further contain a sweetener.
• a sweetener include at least one selected from the group consisting of high-intensity sweeteners and sweeteners other than high-intensity sweeteners.
• the high-intensity sweetener is a general term for a synthetic sweetener or a natural sweetener having a sweetness several tens to several thousand times that of sugar.
• high-intensity sweeteners are not limited as long as the flavor can be adjusted preferably, but in the present invention, aspartame, neotame, thaumatin, stevia, sucralose, or acesulfame potassium can be preferably used, and acesulfame potassium can be used. Or sucralose is preferred.
• a high-intensity sweetener may be used individually by 1 type, and may be used in combination of 2 or more type.
• the concentration of the high-intensity sweetener in the beverage is preferably 5 mg / 50 mL to 250 mg / 50 mL, and more preferably 15 mg / 50 mL to 125 mg / 50 mL. If it is 5 mg / 50 mL or more, there exists a tendency which can implement
• sweeteners other than high-intensity sweeteners include saccharides, sugar alcohols and powdered sugar.
• saccharide include monosaccharides such as glucose, fructose, galactose and isomerized sugar; disaccharides such as sugar, lactose and palatinose; oligosaccharides such as fructooligosaccharide, isomaltoligosaccharide and galactooligosaccharide.
• sugar alcohols include monosaccharide alcohols such as erythritol, xylitol, sorbitol, and mannitol; disaccharide alcohols such as maltitol, isomaltitol, and lactitol; trisaccharide alcohols such as maltotriitol, isomaltitol, and panitol A tetrasaccharide or higher alcohol such as oligosaccharide alcohol; a sugar alcohol such as powdered reduced maltose starch syrup.
• sweeteners other than the high-intensity sweetener glucose, powdered sugar, erythritol, xylitol, and sorbitol are more preferable, and erythritol is more preferable.
• Sweeteners other than high-intensity sweeteners may be used alone or in combination of two or more.
• the concentration of the sweetener other than the high-intensity sweetener in the beverage is preferably 500 mg / 50 mL to 25000 mg / 50 mL, and more preferably 1500 mg / 50 mL to 12500 mg / 50 mL.
• Sweeteners other than high-intensity sweeteners may be used alone or in combination of two or more kinds. Further, high-intensity sweeteners and other sweeteners may be used alone. You may use, and you may use combining these.
• the sweetener can be selected from any kind of high-intensity sweetener and other sweeteners, but erythritol, sucralose, and acesulfame potassium are more preferred from the viewpoint of favoring the flavor of the beverage. These may be used alone or in combination of two or more.
• the beverage can further contain a fragrance.
• a drink can be adjusted to a more preferable flavor.
• the fragrance is not particularly limited as long as it is generally used in foods, but a fruit-based fragrance is preferable from the viewpoint of favoring the flavor of the beverage.
• Fruit aromas include acerola, apple, orange, cassis, cranberry, grape, grapefruit, strawberry, cherry, pineapple, passion fruit, banana, papaya, peach, plum, blueberry, prune, pear, muscat, mango, melon, lychee , Lime, lemon and the like.
• These fruit-based fragrances may be used alone or in combination of two or more. It can also be combined with flavors other than fruit-based flavors such as yogurt, sweet, honey and bitter.
• the concentration of the flavor in the beverage is preferably 50 ⁇ L / 50 mL to 1000 ⁇ L / 50 mL, more preferably 150 ⁇ L / 50 mL to 500 ⁇ L / 50 mL.
• the beverage in the present invention may contain other additive components.
• additive components include various vitamins such as vitamin B 2 , vitamin B 6 , and niacin, amino acids, minerals, coloring agents, antioxidants, stabilizers, preservatives, emulsifiers, and antifoaming agents. it can.
• Beverages of the present invention may contain vitamin B 2.
• the concentration of vitamin B 2 is preferably 0.01 mg / 50 mL to 30 mg / 50 mL, more preferably 0.05 mg / 50 mL to 20 mg / 50 mL, and still more preferably 0.1 mg / 50 mL to 15 mg / 50 mL.
• concentration of vitamin B 2 is 0.01 mg / 50 mL or more, a higher effect can be obtained, and when it is 30 mg / 50 mL or less, no bitterness is felt.
• Beverages of the present invention may contain vitamin B 6. Thereby, physiological effects such as maintaining the health of the skin and mucous membrane are obtained.
• the concentration of vitamin B 6 is preferably 0.01 mg / 50 mL to 30 mg / 50 mL, more preferably 0.05 mg / 50 mL to 20 mg / 50 mL, and still more preferably 0.1 mg / 50 mL to 15 mg / 50 mL.
• the concentration of vitamin B 6 is the case where 0.01 mg / 50 mL or more, it is possible to obtain a higher effect, if it is less than 30 mg / 50 mL are nor bitter.
• Niacin The beverage in the present invention can contain niacin. Thereby, physiological effects such as maintaining the health of the skin and mucous membrane are obtained.
• Niacin may be nicotinic acid or nicotinic acid amide.
• the concentration of niacin is preferably 0.5 mg / 50 mL to 120 mg / 50 mL, more preferably 2 mg / 50 mL to 80 mg / 50 mL, and even more preferably 5 mg / 50 mL to 50 mg / 50 mL. When the concentration of niacin is 0.5 mg / 50 mL or more, a higher effect can be obtained, and when it is 120 mg / 50 mL or less, no bitterness is felt.
• amino acids The beverage in the present invention can contain amino acids.
• amino acids include arginine, ornithine, citrulline, glycine, alanine, lysine, proline, valine, leucine, and isoleucine.
• Amino acids may be used alone or in combination of two or more. What is necessary is just to set suitably content of amino acids according to the objective.
• the pH of the beverage is not particularly limited, but is preferably in the range of 3.0 to 5.0. If pH is 3.0 or more, it is suitable for a drink without sourness stimulation being too strong. Moreover, if pH is 5.0 or less, the masking property with respect to the smell of collagen and thiamine can fully be acquired. Among the above ranges, the pH is preferably 3.0 to 4.3, more preferably 3.3 to 4.0, and even more preferably 3.5 to 3.8. In the present invention, the pH of the beverage is measured at a beverage temperature of 25 ° C.
• the method for producing the beverage of the present invention is not particularly limited, but can be prepared by mixing and preparing collagen, thiamine, acidulant, and capsaicin.
• Each component such as collagen, thiamine, acidulant and capsaicin may be mixed in an aqueous medium.
• a beverage medium (solvent) of the present invention water is usually used.
• the conditions such as the temperature when mixing each component, and the temperature is such that each component is sufficiently dissolved, for example, within a temperature range of 20 ° C to 80 ° C.
• the mixing is preferably performed while stirring.
• the container-packed drink of this invention contains the drink of this invention in a desired container.
• a container used for a container-packed beverage any container that is usually used as a container for beverages may be used, and examples thereof include PET bottles, paper packs, glass containers, aluminum cans, steel cans, pouches and the like. .
• Example 1 Thiamine nitrate 5 mg (manufactured by DSM Nutrition), ascorbic acid 1500 mg (manufactured by Mitsubishi Corporation Foodtech), and pepper extract 25 mg (manufactured by Nippon Flour Pharmaceutical) were added to 3000 mg of collagen peptide (molecular weight 2000-3000, manufactured by Nitta Gelatin). Thereafter, 40 g of water was added, and the mixture was heated to 45 ° C. and mixed until each component was completely dissolved. Further, water was further added to prepare a beverage so that the total amount was 50 mL. The pH of the obtained beverage was 3.84 (beverage temperature 25 ° C.), and the capsaicin concentration was 0.011 mg / 100 mL. The capsaicin concentration was calculated based on the HPLC method.
• Examples 2 to 15 Reference Examples 1 to 8
• Beverages were prepared in the same procedure as in Example 1 except that the content of each component was changed to the contents shown in Tables 1 and 2.
• the pH and capsaicin concentration of the obtained beverage are shown in Tables 1 and 2.
• “-” indicates not blended.
• the beverage according to the present invention was found to have a sufficient masking effect against both the odors of collagen and thiamine. Moreover, from the results of Tables 1 and 2, when the pH of the beverage was set in the range of 3.0 to 4.3, the capsaicin concentration was set in the range of 0.003 mg / 100 mL to 0.035 mg / 100 mL. In some cases, it was found that a higher masking effect was obtained for both the collagen and thiamine odors.
• Example 16 Collagen peptide 3000 mg, thiamine nitrate 5 mg, riboflavin 5 ′ sodium phosphate 5 mg, pyridoxine hydrochloride 5 mg, nicotinamide 20 mg, arginine 200 mg, ornithine hydrochloride 100 mg, citrulline 100 mg, vitamin C 250 mg, citric acid 500 mg, DL-malic acid 200 mg Then, 3500 mg of erythritol, 10 mg of sucralose and 8 mg of acesulfame potassium were put into a container, 40 g of water was added and mixed at 45 ° C. until completely dissolved.
• Example 16 After dissolution, add 25 mg of red pepper extract (made by Nippon Flour Pharmaceutical) and flavoring (mixed of fruit mix, Hasegawa flavor, Ogawa flavor, Takasago flavor, Inabata flavored fruit flavor) and add 50 ⁇ L of water.
• red pepper extract made by Nippon Flour Pharmaceutical
• flavoring mixed of fruit mix, Hasegawa flavor, Ogawa flavor, Takasago flavor, Inabata flavored fruit flavor
• 50 ⁇ L of water 50 ⁇ L of water.
• a beverage sample of Example 16 was prepared.
• the obtained beverage was dispensed and sealed in a 50 ml glass bottle container, then sterilized by heating at 85 ° C. for 10 minutes, and then cooled to room temperature to prepare a packaged beverage.
• the pH of the obtained beverage was 3.60, and the capsaicin concentration was 0.011 mg / 100 mL.
• Examples 17 to 37, Reference Examples 9 and 10 A packaged beverage was prepared in the same manner as in Example 16 except that the content of each component was changed to the content described in Table 3 and Table 4. The pH and capsaicin concentration of the obtained beverage are shown in Table 3 and Table 4. In Tables 3 and 4, “-” indicates not blended.
• the beverage according to the present invention has a sufficient masking effect against both the collagen and thiamine odors, is easy to drink and has an effect. It was.
• the beverage of Reference Example 9 had a smaller amount of capsaicin than the beverages of Examples 16 to 37, and the masking effect and effect feeling were inferior.
• the amount of capsaicin was excessive and stimulation was strong.

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• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Mycology (AREA)
• Proteomics, Peptides & Aminoacids (AREA)
• Non-Alcoholic Beverages (AREA)

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Citations (6)

• 2013
  • 2013-06-03 JP JP2013117203A patent/JP5355809B1/ja active Active
  • 2013-06-03 WO PCT/JP2013/065379 patent/WO2014010332A1/fr not_active Ceased

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