Drink composition

A composition and beverage technology, applied in the direction of food science, etc., can solve the problem of low pH control of beverages

Active Publication Date: 2014-06-04
FUJIFILM CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this way, there is another problem of controlling the pH of the beverage itself to be low in order to make a safe beverage by imparting antiseptic properties to the beverage.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0068] Add 200 mg of L-lysine, 1,000 mg of erythritol, 7.2 mg of sucralose, and 8.4 mg of acesulfame potassium to 10,000 mg of collagen peptide with an average molecular weight of 2,700, and further add 400 mg of L-ascorbic acid, 250 mg of citric acid, and L-tartaric acid 350mg, phosphoric acid 130mg. 15 mL of water was added thereto, heated and dissolved at 50° C., after the dissolution, flavor was added and water was added to adjust the overall capacity to 30 mL to prepare a beverage composition.

[0069]The pH of the obtained beverage composition was measured to be 3.88.

Embodiment 2～47

[0071] A beverage composition was prepared in the same manner as in Example 1, except that each raw material and formulation amount were changed as shown in Table 1, Table 2, Table 5, and Table 7.

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PUM

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Abstract

Provided is a drink composition which contains a collagen peptide at a high concentration and has adequate sourness and good flavor within the pH range of 4.0 or less. This drink composition contains 2,000 mg / 10 mL or more of a low-molecular-weight collagen peptide having an average molecular weight of 3,000 or less and two or more kinds of acidulants containing phosphoric acid, and has a pH of 4.0 or less.

Description

technical field [0001] The present invention relates to a beverage composition. Background technique [0002] Collagen, gelatin, is an animal protein that has been used in the food field. However, since it is the main component of dermis and connective tissue, it has recently attracted attention in the medical and cosmetic fields. In addition, in order to efficiently utilize ingested collagen in the body, food and beverages containing collagen peptides that reduce the molecular weight of high-molecular collagen are also being developed. Drinks containing 10,000 mg of collagen peptide per unit of drink are becoming mainstream because of the high effect that can be obtained. [0003] Drinks using such collagen peptides have a problem in terms of palatability since they have a peculiar smell of collagen peptides. In particular, when 10,000 mg of collagen peptide is prepared per unit of beverage, the concentration of collagen peptide becomes higher than usual, so the odor is p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/66A23L2/68A23L7/10
CPCA23L2/60A23L2/52A23L2/68A23L2/66
Inventor 佐藤雅男
Owner FUJIFILM CORP
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