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Beverage composition and production method thereof

A manufacturing method and composition technology, applied in the direction of food preparation, food science, application, etc., can solve the problems that cannot fully improve the flavor and taste of konjac, and do not involve solving the problem of collagen peptide flavor and in vivo absorbability, so as to reduce the unpleasantness Bad smell, beauty improvement, constipation improvement effect

Inactive Publication Date: 2009-11-04
UHA MIKAKUTO CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The third is the method of mixing cellulose and pectin and adding water in konjac flour (Japanese Unexamined No. 2001-17129, Unexamined No. 2005-295977), but any one cannot fully improve the local flavor and flavor of konjac itself. Taste
However, none of the documents address the problem of solving the problems of the flavor and in vivo absorbability of collagen peptides, and the problem of further improving the intestinal improvement effect of lactic acid bacteria and the like.

Method used

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  • Beverage composition and production method thereof
  • Beverage composition and production method thereof
  • Beverage composition and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-1

[0231] In advance, 0.6 g of a crude enzyme derived from aspergillus niger hemicellulase "AMANO90" (manufactured by Amano Enzyme Inc.) was dissolved in 1 L of a 10 mM citric acid buffer solution (pH 4.5). After the enzyme is dissolved, it is kept at a constant temperature in the temperature range of 40°C to 50°C. Then, 100 g of konjac flour was divided into three parts (40 g, 30 g, 30 g), and added to the aqueous solution of the above-mentioned enzyme under stirring every 8 minutes. After all were added, the mixture was stirred at constant temperature and left for 1 hour. One hour later, after confirming that the konjac flour (konjac mannan) was swollen and liquefied, the temperature was lowered to 38°C. Sodium citrate was then added to raise the pH to 5.5. Then, add lactic acid bacteria Lactobacillus acidophilus (Lactobacillus acidophilus), make its concentration 1×10 8 cells / ml, cultured at constant temperature for 8 hours. After the incubation, the enzyme reaction was st...

Embodiment 1-2

[0263] Same as Example 1-1, after adding all the prescribed konjac flour into the enzyme solution, stir at constant temperature and place for 1 hour. One hour later, after confirming that the konjac mannan was liquefied, the temperature was lowered to 38°C. Sodium citrate was then added to raise the pH to 5.5. Then, add lactic acid bacterium Lactobacillus gasseri (Lactobacillus gasseri) and lactic acid bacterium pentosaceous pediococcus (pediococcuspentosaceus), make each 1 * 10 8 / ml and 1×10 8 cells / ml, and cultured at 38°C for 6 hours. After the incubation, the enzyme reaction was stopped by heating at 85°C for 15 minutes. The final density of lactic acid bacteria is 5×10 8 ~5×10 10 pieces / ml. This composition is hereafter referred to as a fermented composition.

[0264] [Table 1-4]

[0265] (Element)

[0266] The components were mixed according to the compositions shown in the above Tables 1-4, and sterilized at 85° C. for 15 minutes to obtain the bevera...

Embodiment 2-1

[0270] Preliminarily keep the hydrochloric acid solution (0.5% hydrogen chloride) at a constant temperature in the temperature range of 85°C to 95°C. Powdered agar (Ina Agar Co., Ltd., S-7) was added to the hydrochloric acid solution while stirring to obtain a 3% solution. After all were added, the mixture was stirred at constant temperature and left for 1 hour. One hour later, after confirming that the aqueous agar solution was liquefied, the temperature was lowered to 50°C. Sodium citrate was then added to neutralize the pH to 7.0. Then, add lactic acid bacteria Lactobacillus acidophilus (Lactobacillus acidophilus), make concentration be 1×10 8 cells / ml, cultured at constant temperature for 8 hours. After the incubation, the enzyme reaction was stopped by heating at 85°C for 15 minutes. The final density of lactic acid bacteria is 5×10 8 ~5×10 10 pieces / ml. The composition thus obtained will be referred to as fermented composition 1 hereinafter.

[0271] Then, each c...

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Abstract

The invention provides a beverage composition, which is characterized in that it is obtained by adding lactic acid bacteria into a partially hydrolyzed konjac mannan and / or partially hydrolyzed agar, and carrying out lactic acid fermentation. The invention further provides a beverage composition which is characterized by containing more than one substance selected from collagen peptide, sprout fungi extract, catechin from plant, tannins, pomelo polyphenol. The invention also relates to a beverage composition which is characterized by containing more than one substance selected from 1-20wt% ofcollagen peptide, 0.01-1wt% of sprout fungi extract, catechine from plant with a total amount of 0.1ppm to 100ppm, tannins and pomelo polyphenol.

Description

technical field [0001] The present invention relates to beverage compositions and methods for their manufacture. More specifically, the present invention relates to a lactic acid fermented beverage composition of partially hydrolyzed konjac mannan and / or partially hydrolyzed agar and a method for producing the same. [0002] The present invention also relates to a collagen peptide-containing beverage composition and a method for producing the same, and more specifically, to a method capable of masking animal or collagen odors and unpleasant odors derived from collagen peptides. [0003] The present invention further provides a beverage composition that not only contains the conventional moisturizing ingredient called collagen peptide, but also can further enhance the beauty effect along with the improvement in the body. Background technique [0004] Glucomannan (hereinafter referred to as konjac mannan) mainly contained in konjac is generally composed of glucose and mannose...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/29A23L1/30A23L2/70A23L33/00
Inventor 铃木洁松居雄毅山田泰正山田一郎
Owner UHA MIKAKUTO CO LTD
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