Edible bird's nest-containing food and beverage composition

Abstract

To provide a novel edible bird's nest-containing food and beverage composition with a good texture.SOLUTION: One embodiment of the present invention provides a food and beverage composition that comprises an edible bird's nest and a solution, wherein the solution contains greater than 0.0001 wt.% and less than 0.2 wt.% of zinc, and greater than 0.00007 wt.% and less than 0.2 wt.% of calcium.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a bird's nest-containing food and drink composition and a method for producing the same, etc. The present invention further relates to a method for improving the texture of bird's nest, etc. [Background technology]

[0002] Edible bird's nest is made by solidifying the saliva of swallows, mainly of the family Petrelidae, and is known as a luxury food ingredient, especially in Chinese cuisine. Bird's nest is rich in nutrients such as protein, essential amino acids, carbohydrates, and minerals, and is known to be good for health, so it is also used in health foods. Against this background, various bird's nest-containing foods and beverages have been developed.

[0003] For example, China Patent Application Publication No. 108095076 (Patent Document 1) discloses a bird's nest blended dry powder containing various ingredients such as ejiao, lily and black wolfberry, etc. China Patent Application Publication No. 107712876 (Patent Document 2) discloses a food product containing pure bird's nest obtained by a special manufacturing method. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] China Patent Application Publication No. 108095076 [Patent Document 1] China Patent Application Publication No. 107712876 Summary of the Invention [Problem to be solved by the invention]

[0005] Under the above circumstances, the development of a new bird's nest-containing food and drink composition is awaited. [Means for solving the problem]

[0006] As a result of the study, the present inventors found that a bird's nest-containing food and drink composition having a good texture can be obtained by containing a predetermined amount of zinc and calcium. The present invention is based on such findings.

[0007] The present invention includes, for example, the following aspects. [1] A food and beverage composition containing bird's nest and a solution, the solution comprising: Zinc in an amount greater than 0.0001% and less than 0.2% by weight; A food or beverage composition comprising calcium in an amount greater than 0.00007% by weight and less than 0.2% by weight. [2] The food and drink composition according to [1], wherein the zinc content in the solution is 0.0002 to 0.15% by weight. [3] The food and drink composition according to [1], wherein the zinc content in the solution is 0.002 to 0.1% by weight. [4] The food or beverage composition according to any one of [1] to [3], wherein the calcium content in the solution is 0.0001 to 0.19% by weight. [5] The food or drink composition according to any one of [1] to [3], wherein the calcium content in the solution is 0.0005 to 0.15% by weight. [6] The food or beverage composition according to any one of [1] to [5], wherein the bird's nest content is 0.01 to 10 wt % relative to the total weight of the food composition. [7] The food or beverage composition according to any one of [1] to [6], further comprising a sweetener. [8] A food and beverage composition containing bird's nest and a solution, wherein the amount of zinc derived from an added zinc compound or its salt or chelate compound in the solution is more than 0.0001% by weight and less than 0.2% by weight; A food or beverage composition, in which the amount of calcium derived from an added calcium compound or a salt or chelate compound thereof in the solution is greater than 0.00007% by weight and less than 0.2% by weight. [9] A food and beverage composition containing bird's nest and a solution, the solution comprising: Zinc bisglycinate chelate in an amount greater than 0.0005% by weight and less than 1.0% by weight; A food or beverage composition comprising greater than 0.0005% by weight and less than 1.5% by weight of calcium L-lactate pentahydrate.

[10] The food and beverage composition according to any one of [1] to [9], which is a ready-to-drink (RTD) beverage, a soft drink, a jelly-like beverage, a powdered beverage or a functional beverage.

[11] The food or beverage composition according to any one of [1] to

[10] , which is packed in a container.

[12] The food and beverage composition according to any one of [1] to

[11] , wherein the bird's nest is a swiftlet's nest.

[13] A method for producing a food or beverage composition according to any one of [1] to

[12] , Mixing a solvent, a zinc compound or a salt or chelate thereof, a calcium compound or a salt or chelate thereof, and bird's nest. A manufacturing method comprising:

[14] A method for improving bird's nest texture, comprising the steps of: Zinc in an amount greater than 0.0001% and less than 0.2% by weight; 1. A method comprising adding bird's nest to a solution containing calcium in an amount greater than 0.00007% and less than 0.2% by weight.

[15] A method for improving bird's nest texture, comprising the steps of: 1. A method comprising adding bird's nest to a solution containing zinc in an amount greater than 0.002% and less than 0.015% by weight. Effect of the Invention

[0008] According to one aspect of the present invention, a bird's nest-containing food and drink composition having a good texture can be provided. According to another aspect of the present invention, a method for improving the texture of bird's nest can be provided. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] The present invention will be described in detail below. The following embodiments are merely illustrative for explaining the present invention, and are not intended to limit the present invention to these embodiments. The present invention can be embodied in various forms without departing from the gist of the present invention. All documents cited in this specification, as well as published publications, patent publications and other patent documents, are hereby incorporated by reference.

[0010] 1. Food and drink composition containing bird's nest One aspect of the present invention provides a food or beverage composition containing bird's nest and predetermined amounts of zinc and calcium (hereinafter also referred to as "the food or beverage composition of the present invention"). According to one aspect of the present invention, there is provided a food and beverage composition containing bird's nest and a solution, the solution being: Zinc in an amount greater than 0.0001% and less than 0.2% by weight; A food and beverage composition is provided that contains calcium in an amount greater than 0.00007% by weight and less than 0.2% by weight.

[0011] According to another aspect of the present invention, there is provided a food and beverage composition containing bird's nest, the food and beverage composition comprising: Bird's nest in an amount of 0.2 to 2% by weight; Zinc in an amount of 0.001 to 0.01% by weight; A food or drink composition is provided which contains calcium in an amount of 0.005 to 0.09% by weight.

[0012] According to yet another aspect of the present invention, there is provided a food and beverage composition comprising bird's nest and a solution, wherein the amount of zinc derived from an added zinc compound or its salt or chelate compound in the solution is more than 0.0001% by weight and less than 0.2% by weight; The food and drink composition is provided, in which the amount of calcium derived from the added calcium compound or its salt or chelate compound in the solution is more than 0.00007% by weight and less than 0.2% by weight. In this specification, the amount of zinc derived from the added zinc compound or its salt or chelate compound in the solution means the amount of zinc other than bird's nest-derived zinc. The same applies to the amount of calcium derived from the added calcium compound or its salt or chelate compound in the solution.

[0013] According to yet another aspect of the present invention, there is provided a food and beverage composition containing bird's nest and a solution, the solution being: Zinc bisglycinate chelate in an amount greater than 0.0005% by weight and less than 1.0% by weight; A food or beverage composition is provided that contains calcium L-lactate pentahydrate in an amount greater than 0.0005% by weight and less than 1.5% by weight.

[0014] The bird's nest used in the present invention is not particularly limited as long as it is an edible bird's nest, but is mainly made by solidifying the saliva of a swiftlet. The main component of a bird's nest is protein, and it contains a lot of glycoprotein. As the bird's nest, the nest of a swiftlet of the order Apodiformes and the family Apodiidae is preferable.

[0015] Bird nests can be natural or cultivated. Natural bird nests are made by swallows in caves. Cultivated bird nests are made by swallows in artificial structures. There are known to be white bird nests and black bird nests, but either can be used. White bird nests are the highest quality, are made almost exclusively from saliva, and are in limited supply. Black bird nests contain a lot of swallow feathers. Dried bird nests can be used as bird nests. Dried bird nests can be purchased commercially, or collected bird nests can be processed before use. Generally, bird nests can be used after processing in the following process: 1) harvest bird nests, 2) boil the resulting bird nests to soften them, 3) wash with water, 4) remove impurities, 5) dry, and 6) remove impurities again.

[0016] The content of bird's nest is not particularly limited, but is, for example, 0.01 to 10% by weight based on the total weight of the food and beverage composition. In some embodiments of the present invention, the content of bird's nest is preferably 0.02 to 8% by weight, more preferably 0.05 to 5% by weight, and even more preferably 0.1 to 3% by weight based on the total weight of the food and beverage composition. By setting it in such a range, it is preferable because the texture can be fully enjoyed. Alternatively, it may be 0.01 to 8% by weight, 0.01 to 6% by weight, 0.01 to 4% by weight, 0.01 to 2% by weight, 0.01 to 1% by weight, 0.02 to 10% by weight, 0.05 to 10% by weight, 0.1 to 10% by weight, 0.2 to 10% by weight, 0.5 to 10% by weight, 1 to 10% by weight, 2 to 10% by weight, or 5 to 10% by weight based on the total weight of the food and beverage composition. Here, the total weight of the food and drink composition is the total weight of bird's nest, zinc component, calcium component, solvent (e.g., water or alcohol) and any other components. The optional other components include sweeteners and flavors described below. The bird's nest content can be calculated, for example, by measuring protein by a combustion method or measuring the N-acetylneuraminic acid content by HPLC. Alternatively, if the amount of bird's nest added is known, it may be calculated from the amount of raw material added.

[0017] In some embodiments of the present invention, the content of zinc contained in the food and beverage composition is defined as the content in a solution (or liquid composition) contained in the food and beverage composition. In some embodiments of the present invention, the content of zinc in the solution is more than 0.0001% by weight and less than 0.2% by weight, preferably 0.0002 to 0.15% by weight, more preferably 0.002 to 0.1% by weight, and even more preferably 0.005 to 0.08% by weight. By setting the content in such a range, it is preferable in that a food and beverage composition containing bird's nest having a good texture can be obtained. Alternatively, the content of zinc in the solution may be 0.0002-0.08% by weight, 0.002-0.08% by weight, 0.005-0.08% by weight, 0.01-0.08% by weight, 0.015-0.08% by weight, 0.02-0.08% by weight, 0.01-0.06% by weight, 0.01-0.05% by weight, 0.01-0.04% by weight, 0.01-0.03% by weight, 0.01-0.02% by weight, or 0.01-0.01% by weight. Here, the content in the solution is the amount of components contained in the solution excluding insoluble solids (e.g., bird's nest) in the food and beverage composition. For example, the content in the solution (e.g., aqueous solution) is the weight ratio to the total weight of the solvent and zinc, calcium, and any other components (sweeteners, etc.) dissolved in the solvent. The optional other components are not particularly limited as long as they dissolve in the solvent, and include sweeteners and flavors described below. The zinc content can be measured, for example, by an ICP optical emission spectrometer (ICP-OES). Alternatively, if the amount of zinc-containing raw material added is known, it may be calculated from the amount of raw material added. When zinc is added as a compound, the amount of zinc itself is used as the basis, not the weight of the entire compound. Generally, bird's nest itself does not contain much zinc, and its content can be confirmed by ICP-OES.

[0018] In some embodiments of the present invention, the content of zinc contained in the food and beverage composition is defined as the amount of zinc in the solution derived from the added zinc compound or its salt or chelate compound. In some embodiments of the present invention, the content of zinc in the solution is more than 0.0001% by weight and less than 0.2% by weight, preferably 0.0002-0.15% by weight, more preferably 0.002-0.1% by weight, and even more preferably 0.005-0.08% by weight. By setting the content in such a range, it is preferable in that a food and beverage composition containing bird's nest having a good texture can be obtained. Alternatively, the zinc content in the solution may be 0.0002-0.08% by weight, 0.002-0.08% by weight, 0.005-0.08% by weight, 0.01-0.08% by weight, 0.015-0.08% by weight, 0.02-0.08% by weight, 0.01-0.06% by weight, 0.01-0.05% by weight, 0.01-0.04% by weight, 0.01-0.03% by weight, 0.01-0.02% by weight, or 0.01-0.01% by weight. The zinc content can be calculated from the amount of the zinc compound or its salt or chelate compound added.

[0019] In some embodiments of the present invention, the content of zinc contained in the food and beverage composition is defined as the content relative to the total weight of the food and beverage composition. In some embodiments of the present invention, the content of zinc relative to the total weight of the food and beverage composition is 0.001 to 0.01% by weight, preferably 0.002 to 0.009% by weight, and more preferably 0.005 to 0.009% by weight. Here, the content relative to the total weight of the food and beverage composition is the content based on the total amount of the insoluble solids (e.g., bird's nest) and the solution in the food and beverage composition. For example, the content relative to the total weight of the food and beverage composition is the weight ratio relative to the total weight of the insoluble solids, the solvent, and zinc, calcium, and any other components (sweeteners, etc.) dissolved in the solvent. The optional other components are not particularly limited as long as they dissolve in the solvent, and include sweeteners and flavors described below. The zinc content can be measured, for example, by an ICP optical emission spectrometer (ICP-OES). Alternatively, if the amount of zinc-containing raw material added is known, it may be calculated from the amount of the raw material added. In addition, when zinc is added as a compound, the weight is based on the amount of zinc itself, not the weight of the entire compound.

[0020] Zinc is not particularly limited as long as it is derived from a zinc-containing composition, a zinc compound or its salt or chelate compound in a form that can be added to food, and for example, zinc amino acid chelate such as zinc bisglycinate chelate, zinc gluconate, zinc sulfate, zinc yeast, and oyster extract can be used. Among them, zinc amino acid chelate and zinc gluconate are preferred, and zinc bisglycinate chelate is particularly preferred because of its high absorbability to the human body. Zinc bisglycinate chelate is a compound having the following structure. [ka]

[0021] In some embodiments of the present invention, the food and beverage composition contains zinc bisglycinate chelate in an amount of more than 0.0005% by weight and less than 1.0% by weight. The content of zinc bisglycinate chelate is preferably 0.001-0.5% by weight, more preferably 0.002-0.3% by weight, and even more preferably 0.005-0.2% by weight. The content of zinc bisglycinate chelate can be determined from the amount added to the food and beverage composition. The zinc bisglycinate chelate may be dissociated in the food and beverage composition.

[0022] In some embodiments of the present invention, the calcium content in the food and beverage composition is defined as the content in a solution contained in the food and beverage composition. In some embodiments of the present invention, the calcium content in the solution is more than 0.00007% by weight and less than 0.2% by weight, preferably 0.0001 to 0.19% by weight, more preferably 0.0005 to 0.15% by weight, and even more preferably 0.001 to 0.1% by weight. By setting the calcium content in this range, it is preferable in that a bird's nest-containing food and beverage composition having a good texture can be obtained. Alternatively, the calcium content in the solution may be 0.0001-0.15% by weight, 0.0001-0.1% by weight, 0.0001-0.08% by weight, 0.0001-0.06% by weight, 0.0001-0.04% by weight, 0.0001-0.02% by weight, 0.0001-0.01% by weight, 0.0002-0.15% by weight, 0.0004-0.15% by weight, 0.0006-0.15% by weight, 0.0008-0.15% by weight, 0.001-0.15% by weight, or 0.002-0.15% by weight. Here, the content in the solution is the same as the content in the solution of zinc described above. The calcium content can be measured, for example, by an inductively coupled plasma optical emission spectrometer (ICP-OES). Alternatively, if the amount of calcium-containing raw material added is known, it may be calculated from the amount of raw material added. If calcium is added as a compound, the amount of calcium itself is used as the basis, not the weight of the entire compound. Generally, bird's nest itself contains calcium, and its content can be measured by ICP-OES.

[0023] In some embodiments of the present invention, the content of calcium contained in the food and drink composition is defined as the content relative to the total weight of the food and drink composition. In some embodiments of the present invention, the content of calcium relative to the total weight of the food and drink composition is 0.005 to 0.09% by weight, preferably 0.008 to 0.085% by weight, and more preferably 0.01 to 0.08% by weight. Here, the content relative to the total weight of the food and drink composition is the same as the content of zinc relative to the total weight of the food and drink composition. The calcium content can be measured, for example, by an ICP optical emission spectrometer (ICP-OES). Alternatively, if the amount of calcium-containing raw material added is known, it may be calculated from the amount of raw material added. In addition, when calcium is added as a compound, the amount of calcium itself is used as the basis, not the weight of the entire compound.

[0024] In some embodiments of the present invention, the content of calcium in the food and beverage composition is defined as the amount of calcium in the solution derived from the added calcium compound or its salt or chelate compound. In some embodiments of the present invention, the content of calcium in the solution is more than 0.0001% by weight and less than 0.2% by weight, preferably 0.0002 to 0.15% by weight, more preferably 0.002 to 0.1% by weight, and even more preferably 0.005 to 0.08% by weight. By setting the content in such a range, it is preferable in that a food and beverage composition containing bird's nest having a good texture can be obtained. Alternatively, the calcium content in the solution may be 0.0001 to 0.15% by weight, 0.0001 to 0.1% by weight, 0.0001 to 0.08% by weight, 0.0001 to 0.06% by weight, 0.0001 to 0.04% by weight, 0.0001 to 0.02% by weight, 0.0001 to 0.01% by weight, 0.0002 to 0.15% by weight, 0.0004 to 0.15% by weight, 0.0006 to 0.15% by weight, 0.0008 to 0.15% by weight, 0.001 to 0.15% by weight, or 0.002 to 0.15% by weight. The calcium content can be calculated from the amount of the calcium compound or its salt or chelate compound added.

[0025] The calcium is not particularly limited as long as it is derived from a calcium-containing composition, a calcium compound or its salt or chelate compound in a form that can be added to food, and for example, calcium lactate (such as L-calcium lactate pentahydrate), calcium chloride, and whey calcium can be used. Among them, L-calcium lactate pentahydrate is preferred because it functions as a stabilizer and does not cause off-flavor. Calcium lactate may be added as a stabilizer described below. L-calcium lactate pentahydrate is a compound having the following structure. [ka]

[0026] In some embodiments of the present invention, the food and beverage composition contains more than 0.0005% by weight and less than 1.5% by weight of L-calcium lactate pentahydrate. The content of L-calcium lactate pentahydrate is preferably 0.001-1% by weight, more preferably 0.005-0.9% by weight, and even more preferably 0.01-0.8% by weight. The content of L-calcium lactate pentahydrate can be determined from the amount added to the food and beverage composition. L-calcium lactate pentahydrate may be dissociated in the food and beverage composition.

[0027] The food and beverage composition of some embodiments of the present invention further contains a sweetener. The sweetener is not particularly limited, but may contain one or more selected from rock sugar (crystal sugar), xylitol, sucrose, glucose, stevia sweetener (rebaudioside A, rebaudioside D, rebaudioside M, etc.), and fructose glucose liquid sugar. The content of the sweetener is not particularly limited, but the sweetness intensity of the entire food and beverage composition is preferably within 5 to 15 (e.g., 8 to 12). In this specification, "sweetness intensity" means the intensity of sweetness exhibited by a substance. In this specification, sweetness intensity can be expressed by sucrose equivalent value (SEV). The sweetness intensity of the food and beverage composition of the present invention is the value obtained by multiplying the concentration (w / v% (which can be regarded as the same as w / w% in the case of beverages)) of the sweetener contained in the food and beverage composition by the sweetness of the sweetener. For example, in this specification, if the sweetness intensity of sucrose per unit concentration Brix 1 is defined as 1, the sweetness of sucrose is 1, the sweetness of glucose is about 0.6 to about 0.7 (median value about 0.65), and the value obtained by multiplying the sweetness by the concentration Brix value of glucose is the sweetness intensity of the glucose solution. Therefore, when the concentration of glucose is Brix 1.5, the sweetness intensity of the glucose solution is 0.65×1.5=0.975. The relative ratio of the sweetness of other sweeteners to the sweetness of sucrose, which is 1, can be obtained from a known sugar sweetness conversion table or the like. For example, if the sweetness of sucrose is 1, then rock sugar (crystal sugar) is about 1, xylitol is about 1, glucose is about 0.6 to 0.7, fructose is about 1.3 to 1.7, maltose is about 0.4, fructooligosaccharides is about 0.6, maltooligosaccharides is about 0.3, isomaltooligosaccharides is about 0.4 to 0.5, galactooligosaccharides is about 0.7, lactose is about 0.2 to 0.3, psicose is about 0.7, allose is about 0.8, tagatose is about 0.9, and fructose-glucose liquid sugar is about 0.75.

[0028] The solvent used in the present invention is not particularly limited as long as it is drinkable, and examples thereof include water, alcohol (ethanol), or a mixture thereof. The water is not particularly limited, and may be selected from tap water, carbonated water, ion-exchanged water, purified water, and pure water. The water content is also not particularly limited, and may be, for example, about 80 to 98% by weight, 85 to 95% by weight, or 87 to 93% by weight based on the total weight of the food and drink composition.

[0029] The food and beverage composition of some embodiments of the present invention further includes a stabilizer. The stabilizer is not particularly limited, and may include, for example, one or more selected from gellan gum, calcium lactate, sodium alginate, pectin, carrageenan, and the like.

[0030] The food and beverage composition of some embodiments of the present invention further includes a flavoring. By including a flavoring, it is possible to provide food and beverage compositions with various flavors. The flavoring is not particularly limited, and may include, for example, one or more selected from vanillin, pandan (Pandanus amaryllifolius) leaf, coconut, jasmine, orange, yuzu, and cotton candy flavors. Pandan leaf flavor is preferred because it can reduce the smell peculiar to bird's nest.

[0031] The food and beverage compositions of some embodiments of the present invention may contain other optional ingredients, such as amino acids, acidulants, vitamins, colorants, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, etc., as long as the effects of the invention are not impaired.

[0032] The amount of soluble solids (Brix) contained in the food and drink composition of the present invention is not particularly limited, and may be, for example, about 5 to 10, 7 to 18, or 9 to 12. The amount of soluble solids can be measured using a saccharometer (refractometer).

[0033] The food and drink composition of the present invention may be a food or a drink, but is preferably a drink. In some embodiments of the present invention, the food and drink composition is a ready-to-drink (RTD) drink, a soft drink, a gelatinous drink, a powdered drink, or a functional drink. The drink may be gelled.

[0034] The pH is not particularly limited, and may be, for example, from 6 to 10 or from 7 to 9. The pH of the food and drink composition of the present invention can be measured with a pH meter.

[0035] In some embodiments of the food and beverage composition of the present invention, the bird's nest contained therein has a good texture. In this specification, "texture" means the texture of the bird's nest, and is evaluated mainly in terms of hardness and softness. The texture is preferably a pleasant texture that is neither too hard nor too soft when put in the mouth. The texture is basically evaluated by human sensory evaluation, but may also be evaluated based on viscoelasticity using a rheometer. In this specification, a good texture means one that has an evaluation result of 2.5 points or more in the examples described below, and the higher the score, the more preferable it is.

[0036] The food and drink composition of the present invention may be packaged. For example, the food and drink composition of the present invention may be a packaged food or drink that has been heat sterilized and packaged in a container. The container is not particularly limited, and examples thereof include PET bottles, aluminum cans, steel cans, paper packs, chilled cups, bottles, and the like. When heat sterilization is performed, the type is not particularly limited, and it can be performed using a conventional method such as UHT sterilization and retort sterilization. The temperature of the heat sterilization step is not particularly limited, and is, for example, 65 to 130°C, preferably 85 to 125°C, for 10 to 40 minutes. However, as long as a sterilization value equivalent to the above conditions is obtained, sterilization at an appropriate temperature for a few seconds, for example, 5 to 30 seconds, is not a problem.

[0037] 2. Method for producing food and beverage composition containing bird's nest One aspect of the present invention provides a method for producing a bird's nest-containing food or beverage composition (hereinafter also referred to as "a method for producing the food or beverage composition of the present invention").

[0038] According to one aspect of the present invention, there is provided a method for producing the above-mentioned food and beverage composition of the present invention, which comprises mixing a solvent (e.g., water), a zinc compound or a salt or chelate compound thereof (hereinafter also referred to as "zinc compound, etc."), a calcium compound or a salt or chelate compound thereof (hereinafter also referred to as "calcium compound, etc."), and bird's nest.

[0039] The order of mixing the solvent, zinc compound etc., calcium compound etc., and bird's nest is not particularly limited, and may be 1) after bird's nest is added to the solvent, the zinc compound etc. and calcium compound etc. are added thereto and mixed, 2) after the zinc compound etc. and calcium compound etc. are dissolved in the solvent, the bird's nest is added and mixed, or 3) the zinc compound etc. and calcium compound etc. are mixed in advance and then mixed with the solvent together with the bird's nest.

[0040] According to another aspect of the present invention, adding a zinc compound or a salt or chelate compound thereof to a solvent to prepare a zinc-containing solution; adding a calcium compound or a salt or chelate compound thereof to a solvent to prepare a calcium-containing solution; mixing said zinc-containing solution and said calcium-containing solution with bird's nest; A method of manufacture is provided, comprising:

[0041] The zinc-containing solution and the calcium-containing solution may be prepared separately, or may be prepared simultaneously by adding a calcium compound, or a salt or chelate compound thereof, to the zinc-containing solution, or by adding a zinc compound, or a salt or chelate compound thereof, to the calcium-containing solution.

[0042] The zinc compound or its salt or chelate compound may be one described in the section "1. Food and drink composition containing bird's nest." The amount of the zinc compound or its salt or chelate compound may be within the range described above for the food and drink composition containing bird's nest.

[0043] The calcium compound or its salt or chelate compound may be one described in the section "1. Food and drink composition containing bird's nest." The amount of the calcium compound or its salt or chelate compound may be within the range described above for the food and drink composition containing bird's nest.

[0044] According to yet another aspect of the present invention, Dissolving a sweetener in a solvent to obtain a sweetener solution; A calcium-containing stabilizer and a zinc compound or a salt or chelate compound thereof are added to the sweetener solution to obtain a mixed solution. adding bird's nest to the mixed solution; A method of manufacture is provided, comprising:

[0045] As the sweetener, those described in the section "1. Food and drink composition containing bird's nest" can be used. The amount of the sweetener added can be within the range described above for the food and drink composition containing bird's nest.

[0046] As the calcium-containing stabilizer, one or more selected from calcium lactate, sodium alginate, pectin, carrageenan, and the like can be used.

[0047] According to some embodiments of the present invention, after mixing the solvent, the zinc compound or the like, the calcium compound or the like, and the bird's nest, a sterilization step or a gelation step may be included. The sterilization step is, for example, at 65 to 130°C, preferably 85 to 125°C, for 10 to 40 minutes. However, as long as a sterilization value equivalent to that under the above conditions is obtained, sterilization at an appropriate temperature for a few seconds, for example, 5 to 30 seconds, is also acceptable. The gelation step is not particularly limited in terms of the process conditions as long as the product is gelled, but may be carried out, for example, by leaving it to stand at a constant temperature (for example, 20°C) for about 3 to 5 days.

[0048] 3. How to improve bird's nest texture One aspect of the present invention provides a method for improving the texture of bird's nest (hereinafter also referred to as "the texture improving method of the present invention").

[0049] According to one aspect of the present invention, there is provided a method for improving bird's nest texture, comprising the steps of: Zinc in an amount greater than 0.0001% and less than 0.2% by weight; A method is provided that includes adding bird's nest to a solution containing calcium in an amount greater than 0.00007% and less than 0.2% by weight.

[0050] The above-mentioned solution containing zinc and calcium can be prepared by using the solvent described in the section "1. Food and drink composition containing bird's nest", a zinc compound, etc., and a calcium compound, etc. The zinc content is preferably 0.0002 to 0.15% by weight, more preferably 0.002 to 0.1% by weight, and even more preferably 0.005 to 0.08% by weight. The calcium content is preferably 0.0001 to 0.19% by weight, more preferably 0.0005 to 0.15% by weight, and even more preferably 0.001 to 0.1% by weight.

[0051] According to another aspect of the present invention, there is provided a method for improving bird's nest texture, comprising the steps of: The method includes adding bird's nest to a solution containing more than 0.002% by weight and less than 0.015% by weight of zinc. The solution containing zinc can be prepared by using a solvent described in the section "1. Food and drink composition containing bird's nest" and a zinc compound, etc. The zinc content is preferably 0.00025 to 0.012% by weight, more preferably 0.003 to 0.01% by weight, and even more preferably 0.003 to 0.008% by weight. This range is preferable in that the texture of bird's nest can be improved by zinc alone without using calcium.

[0052] In some embodiments of the present invention, the amount of bird's nest added to the solution is not particularly limited, but is preferably 0.02 to 8% by weight, more preferably 0.05 to 5% by weight, and even more preferably 0.1 to 3% by weight, based on the total weight of the solution and bird's nest. By setting the amount in such a range, it is preferable to be able to fully enjoy the texture.

[0053] In some embodiments of the present invention, after adding bird's nest to the solution, a heat treatment (including a hot water mixing treatment) or a sterilization treatment may be performed. By performing the heat treatment, the water absorption of the dried bird's nest can be promoted.

[0054] Exemplary embodiments of the present invention Illustrative embodiments of the present invention are described below, but the present invention is not limited to the following embodiments. According to one aspect of the present invention, A food and beverage composition containing bird's nest and a solution, the solution comprising: Zinc in an amount of 0.002 to 0.1% by weight; A food or drink composition is provided which contains calcium in an amount of 0.001 to 0.1% by weight.

[0055] According to one aspect of the present invention, A food and beverage composition containing bird's nest and a solution, The food and beverage composition contains 0.01 to 10% by weight, preferably 0.02 to 8% by weight, more preferably 0.05 to 5% by weight, and even more preferably 0.1 to 3% by weight of swiftlet nests relative to the total weight of the food and beverage composition; The solution is Zinc in an amount of 0.002 to 0.1% by weight; A food or drink composition is provided which contains calcium in an amount of 0.001 to 0.1% by weight.

[0056] According to one aspect of the present invention, A method for improving bird's nest texture, comprising the steps of: Zinc in an amount of 0.002 to 0.1% by weight; A method is provided which includes adding swiftlet nests to a solution containing calcium in an amount of 0.001 to 0.1% by weight.

[0057] In this specification, the term "about" means that the subject is within a range of ±25%, ±10%, ±5%, ±3%, ±2%, or ±1% of the numerical value following "about". For example, "about 10" means a range of 7.5 to 12.5. In addition, in this specification, "% by weight" can be regarded as "% by mass". EXAMPLES

[0058] The present invention will be described in detail below with reference to examples, but the present invention is not limited to the following examples.

[0059] [Example 1] Preparation of various food and beverage compositions containing bird's nest, zinc and calcium Food and beverage composition samples A1 to A28, B1 to B28, and C1 to C28 were prepared using bird's nest (BN) (cave nest manufactured by Jing Tai Hong Co., Ltd. and house nest, "edible bird's nest" manufactured by Jing Tai Hong Co., Ltd. and Golden Star Co., Ltd.), zinc bisglycinate chelate (Zinc Bisglycinate Chelate manufactured by Balchem ​​Co., Ltd.), calcium L-lactate pentahydrate (PURACAL® PP / FCC manufactured by Corbion Co., Ltd.) and water according to the compositions shown in Tables 1 to 3 below. Twelve samples each of Samples A1, B1, and C1 were prepared, and six samples each of the other samples were prepared. Samples A1 to A28 contain 0.2 wt% bird's nest, samples B1 to B28 contain 1.1 wt% bird's nest, and samples C1 to C28 contain 2 wt% bird's nest. Samples A, B, and C have the same composition except for the bird's nest content. The amount of zinc in each sample was calculated from the content in zinc bisglycinate chelate. The amount of calcium in each sample was calculated from the amount of calcium in L-calcium lactate pentahydrate. When preparing the samples, water was placed in a 70 ml glass container, and a specified amount of bird's nest, zinc bisglycinate chelate, and L-calcium lactate pentahydrate were added thereto. The obtained solution was sterilized at 121°C for 15 minutes, and the container containing the sample was left to stand at 20°C for 1 to 3 days to prepare the sample. The amount of zinc and calcium contained in the A1 sample was analyzed by ICP-OES after decomposition by microwaves, and the amount of zinc contained in the A1 sample food and beverage composition (total of bird's nest and solution) was 50.43 mg / kg, and the amount of calcium was 0.012 g / 100 g. Based on this value and the amount of zinc and calcium derived from the added zinc bisglycinate chelate and L-calcium lactate pentahydrate, the zinc content of the bird's nest used in this example was calculated to be 0.10 wt%, and the calcium content was calculated to be 3.51 wt%, respectively.Based on these values, Sample A1 contains 0.0050% by weight of zinc and 0.0122% by weight of calcium relative to the total weight of the food and beverage composition.Similarly, Sample B1 contains 0.0060% by weight of zinc and 0.0447% by weight of calcium relative to the total weight of the food and beverage composition, and Sample C1 contains 0.0068% by weight of zinc and 0.0753% by weight of calcium relative to the total weight of the food and beverage composition. [Table 1] [Table 2] [Table 3]

[0060] [Example 2] Sensory evaluation The sensory evaluation of samples A1 to A28, B1 to B28, and C1 to C28 obtained in Example 1 was carried out according to the following procedure. Three expert panelists evaluated each sample based on the following criteria. Before the test, the panelists thoroughly discussed the above evaluation criteria. The results are summarized in Tables 4 to 6. The results shown in Tables 4 to 6 are the average scores of the three expert panelists. The samples with a high Zn content had a hard texture and were chewy, while the samples with a low Zn content had a soft texture. In addition, the samples with a high Ca content had a hard and elastic texture, while the samples with a low Ca content had a soft texture. Therefore, in the sensory evaluation criteria, samples that were too soft and too hard were scored as 1 or 2. [Sensory evaluation criteria] 5 points: [Very good] The texture is perfect. 4 points: [Good] Slightly soft or slightly hard texture 3 points: [Acceptable] Soft or hard, but within the acceptable range 2 points: [Bad] Too soft or too hard, unacceptable 1 point: [Bad] Very soft or very hard, unacceptable

[0061] [Table 4] [Table 5] [Table 6]

[0062] [Example 3] Preparation of drinkable food compositions using different zinc compounds Food and beverage composition samples A1', A4', A5', B1', B4', B5', C1', C4' and C5' were prepared according to the compositions shown in Table 7 below in the same manner as in Example 1, except that zinc gluconate was used instead of zinc bisglycinate chelate as the zinc compound. The samples were prepared using bird's nest (BN) (cave nest manufactured by Jing Tai Hong Co., Ltd., house nest manufactured by Jing Tai Hong Co., Ltd. and Golden Star Co., Ltd., "edible bird's nest"), zinc gluconate ("Zinc Bisglycinate Chelate" manufactured by Corbion Co., Ltd.), calcium L-lactate pentahydrate ("GLUCONAL (registered trademark) Zn-P" manufactured by Corbion Co., Ltd.) and water. Sample A' contains 0.2wt% bird's nest, Sample B' contains 1.1wt% bird's nest, and Sample C' contains 2wt% bird's nest. Samples A', B', and C' have the same composition except for the bird's nest content. The amount of zinc in each sample was calculated from the content of zinc gluconate. When preparing the samples, water was placed in a 70ml glass container, and a specified amount of bird's nest, zinc gluconate, and calcium L-lactate pentahydrate were added. The resulting solution was sterilized at 121°C for 15 minutes, and the container containing the sample was left to stand at 20°C for 1 to 3 days to prepare the sample.

[0063] [Table 7]

[0064] [Example 4] Sensory evaluation Sensory evaluation of samples A1', A4', A5', B1', B4', B5', C1', C4' and C5' obtained in Example 3 was carried out in the same manner as in Example 2. The results are summarized in Table 8. The results shown in Table 8 are the average scores of the scores given by three expert panelists. [Table 8]

Claims

1. A food and beverage composition containing bird's nest and a solution, the solution comprising: Zinc in an amount greater than 0.0001% and less than 0.2% by weight; A food or beverage composition comprising calcium in an amount greater than 0.00007% by weight and less than 0.2% by weight.

2. The food and beverage composition according to claim 1, wherein the zinc content in the solution is 0.0002 to 0.15% by weight.

3. The food and beverage composition according to claim 1, wherein the zinc content in the solution is 0.002 to 0.1% by weight.

4. The food and beverage composition according to claim 1 or 2, wherein the calcium content in the solution is 0.0001 to 0.19% by weight.

5. The food and beverage composition according to claim 1 or 2, wherein the calcium content in the solution is 0.0005 to 0.15% by weight.

6. 3. The food and beverage composition according to claim 1, wherein the bird's nest content is 0.01 to 10% by weight based on the total weight of the food composition.

7. The food or beverage composition according to claim 1 or 2, further comprising a sweetener.

8. A food and beverage composition containing bird's nest and a solution, wherein the amount of zinc derived from an added zinc compound or a salt or chelate compound thereof in the solution is more than 0.0001% by weight and less than 0.2% by weight; A food or beverage composition, in which the amount of calcium derived from an added calcium compound or a salt or chelate compound thereof in the solution is more than 0.00007% by weight and less than 0.2% by weight.

9. A food and beverage composition containing bird's nest and a solution, the solution comprising: Zinc bisglycinate chelate in an amount greater than 0.0005% by weight and less than 1.0% by weight; A food or beverage composition comprising more than 0.0005% by weight and less than 1.5% by weight of calcium L-lactate pentahydrate.

10. The food and beverage composition according to claim 1 or 2, which is a ready-to-drink (RTD) beverage, a soft drink, a jelly-like beverage, a powdered beverage or a functional beverage.

11. The food or beverage composition according to claim 1 or 2, which is packed in a container.

12. The food and beverage composition according to claim 1 or 2, wherein the bird's nest is a swiftlet's nest.

13. A method for producing the food and beverage composition according to claim 1 or 2, Mixing a solvent, a zinc compound or a salt or chelate thereof, a calcium compound or a salt or chelate thereof, and bird's nest. A manufacturing method comprising:

14. A method for improving bird's nest texture, comprising the steps of: Zinc in an amount greater than 0.0001% and less than 0.2% by weight; 1. A method comprising adding bird's nest to a solution containing calcium in an amount greater than 0.00007% and less than 0.2% by weight.

15. A method for improving bird's nest texture, comprising the steps of:

1. A method comprising adding bird's nest to a solution containing zinc in an amount greater than 0.002% and less than 0.015% by weight.