Beverage

Abstract

To provide a collagen peptide-containing beverage with improved drinkability and taste and a method for improving drinkability and taste of the collagen peptide-containing beverage.SOLUTION: A collagen peptide-containing beverage includes: following components (A) to (C); (A) collagen peptide, (B) N-acetylglucosamine, and (C) ethyl hexanoate. The beverage has pH of 4.0 to 5.0 at 20°C, and improved drinkability and taste.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a collagen peptide-containing beverage that is easy to drink, has a smooth texture, and a refreshing taste. [Background technology]

[0002] Collagen is a type of protein that accounts for approximately 30% of all proteins in the human body and is found in all tissues of the body, including skin, ligaments, bones, cartilage, blood vessels, and cornea. Collagen is particularly abundant in the dermis layer of the skin, where it is thought to be significantly involved in the skin's moisture retention and elasticity. Since the amount of collagen in the body decreases with age, collagen has traditionally been used in various foods and beverages to maintain the skin's moisture retention and elasticity.

[0003] Collagen and gelatin, a thermally denatured form of collagen, have traditionally been extracted from the skin and bones of cattle, pigs, and other animals and produced industrially. However, in recent years, due to the impact of infectious livestock diseases and other factors, fish-derived collagen extracted from fish scales and skin has also come to be widely used for safety reasons.

[0004] Collagen peptides are produced by breaking down collagen or gelatin into smaller molecules using enzymes, etc., and are known to have beauty and joint benefits. A wide variety of products containing collagen peptides have been sold, and many beverages are available because they are easy to consume and convenient to carry. However, beverages containing collagen peptides have serious problems in terms of ease of drinking and palatability due to the flavor of the collagen peptides themselves.

[0005] Several methods for improving the flavor of beverages containing collagen peptides have been reported. For example, a liquid oral composition has been disclosed in which welan gum is added to collagen peptides to reduce unpleasant odors, particularly culture-like odors and bitterness (Patent Document 1). Also, a beverage has been disclosed in which pomegranate juice and phytic acid are added to collagen peptides to improve the flavor (Patent Document 2).

[0006] However, in all of the above, only the odor, bitterness, and other flavors attributable to collagen peptides are masked, and no technology has been investigated to improve drinkability or taste. In order to enable collagen peptides to be continuously ingested in a delicious beverage, the development of new technology is desired. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] WO2019 / 155955 publication [Patent Document 2] Japanese Patent Application Laid-Open No. 2017-63682 Summary of the Invention [Problem to be solved by the invention]

[0008] An object of the present invention is to provide a collagen peptide-containing beverage that is easy to drink, has a smooth texture, and a refreshing taste. [Means for solving the problem]

[0009] In view of the above circumstances, the present inventors have conducted extensive research and have found that a beverage containing component (A) collagen peptide contains the following components (B) and (C): (B) N-acetylglucosamine (C) Ethyl hexanoate The present inventors have found that by adding the above and adjusting the pH at 20°C to 4.0 to 5.0, it is possible to provide a collagen peptide-containing beverage that is easy to drink, has a refreshing taste, and goes down smoothly, and have completed the present invention. [Effects of the Invention]

[0010] According to the present invention, a collagen peptide-containing beverage that is easy to drink, has a smooth texture, and a refreshing taste can be provided. DETAILED DESCRIPTION OF THE INVENTION

[0011] The beverage in the present invention refers to a soft drink in the food field, and examples thereof include nutritional drinks, beauty drinks, health drinks, carbonated drinks, and the like.

[0012] The collagen peptide of the present invention can be obtained by hydrolyzing collagen or denatured collagen such as gelatin with an acid, alkali, enzyme, etc. The average molecular weight of the collagen peptide is not particularly limited, but is preferably 1,000 to 10,000, and more preferably 1,000 to 5,000.

[0013] The collagen used as the raw material for collagen peptides is not particularly limited in terms of origin (beef, pork, fish, etc.), and can be, for example, the bones and skin of animals such as beef, pork, and chicken, or the scales and skin of fish such as tilapia, pangasius, catfish, salmon, and cod.

[0014] The content of component (A) collagen peptide in the present invention is not particularly limited, but is 5 to 50% by weight. If it is less than 5% by weight, the odor and unpleasant taste specific to collagen peptide will be weak, and the effects of the present invention may not be fully exerted. On the other hand, if it exceeds 50% by weight, the collagen peptide will increase the viscosity of the beverage, which may affect the smoothness of the beverage.

[0015] The component (B) N-acetylglucosamine in the present invention is a monosaccharide in which the hydroxyl group at the 2-position of glucose is substituted with an acetylamino group, and is obtained by hydrolyzing chitin, a natural polysaccharide derived from the shells of crustaceans such as crabs and shrimp, using a known method, for example, acid and enzyme hydrolysis. A salt thereof may also be used. Commercially available products may also be used.

[0016] The content of the component (B) is not particularly limited, but is preferably 0.5 to 7% by weight, more preferably 1 to 7% by weight. If it is less than 0.5% by weight, the effect of providing a refreshing taste may not be sufficiently obtained, and even if it exceeds 7% by weight, the effect of providing a refreshing taste remains unchanged.

[0017] Component (C) ethyl hexanoate in the present invention has the molecular formula CH 16 O2 is a compound with a molecular weight of 144.21, also known as ethyl caproate. It is a colorless, transparent liquid with a slightly floral, fruity odor reminiscent of apple, banana, and pineapple. Ethyl hexanoate is also approved as a food additive for flavoring purposes.

[0018] The component (C) can be either naturally occurring or synthetically obtained. It is also possible to use commercially available products. It may be added directly to the beverage, but it is preferable to use a product that has been diluted in advance with a solvent such as ethanol or propylene glycol. It is also possible to use commercially available flavor preparations, such as fruit flavors or herb flavors, that contain ethyl hexanoate and other flavoring ingredients.

[0019] The content of the component (C) is not particularly limited, but is preferably 1 to 50 ppm, more preferably 5 to 50 ppm. If it is less than 1 ppm, the effect of providing a clean taste may not be sufficiently obtained, and if it exceeds 50 ppm, the odor of ethyl hexanoate may be too strong.

[0020] The pH of the beverage of the present invention at 20°C is 4.0 to 5.0, preferably 4.0 to 4.6. If the pH is lower than 4.0, the beverage may have a strong sour taste and be difficult to swallow, while if the pH is higher than 5.0, the beverage may become less stable. Acidulants used to adjust the pH include, but are not limited to, citric acid, malic acid, gluconic acid, phosphoric acid, phytic acid, tartaric acid, adipic acid, etc. Among these, it is preferable to use citric acid and / or malic acid from the viewpoint of flavor.

[0021] The beverage of the present invention can contain other auxiliary ingredients as needed, such as sweeteners such as sucrose, glucose, fructose, maltose, honey, starch syrup, sorbitol, maltitol, erythritol, and xylitol; high-intensity sweeteners such as stevia, sucralose, acesulfame potassium, aspartame, and neotame; fruit juices such as apple, grape, mandarin orange, strawberry, and pineapple; colorings such as caramel color and cocoa color; flavorings; thickeners such as xanthan gum and tamarind gum; vitamins such as ascorbic acid, pyridoxine, niacin, tocopherol, and riboflavin; minerals such as calcium, magnesium, iron, zinc, and manganese; and physiologically active substances such as amino acids, peptides, coenzyme Q10, DHA, EPA, astaxanthin, ceramide, hyaluronic acid, elastin, chondroitin sulfate, royal jelly, propolis, and herbal extracts.

[0022] The method for producing the beverage of the present invention is not particularly limited, and it can be produced by the same method as that for commonly distributed beverages.Furthermore, the container into which it is filled is not particularly limited, and it can be filled into the same container as that for commonly distributed beverages. [Example]

[0023] Next, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to these examples. The contents are in weight percent, and only ethyl hexanoate is in ppm.

[0024] Beverages having the compositions shown in Table 1 below were prepared, and a panel of five experts drank each beverage and evaluated them for "smoothness down the throat," "refreshing taste," and "ease of drinking."

[0025] A sensory evaluation was conducted by a panel of five experts on the above items according to the following criteria. The results were shown as follows: an average score of 4.0 to 3.5 was indicated as ◎, 3.4 to 3.0 as 〇, 2.9 to 2.1 as △, and less than 2.1 as ×. (Evaluation criteria for smoothness) 4 points: Very smooth 3 points: smooth 2 points: Not very smooth 1 point: Not smooth (Evaluation criteria for clean taste) 4 points: Very refreshing taste 3 points: A refreshing taste 2 points: Not a very refreshing taste 1 point: No refreshing taste (Easy to drink evaluation criteria) 4 points: Very easy to drink 3 points: Easy to drink 2 points: Slightly difficult to drink 1 point: Difficult to drink

[0026] JPEG2025135641000001.jpg97170

[0027] As shown in Example 1 of Table 1, when component (A) collagen peptide was contained, component (B) N-acetylglucosamine, and component (C) ethyl hexanoate were contained, and the pH was 4.0 to 5.0, satisfactory results were obtained in all items. On the other hand, as shown in Comparative Examples 1 to 6, when neither component (B) N-acetylglucosamine nor component (C) ethyl hexanoate was contained, when only component (B) N-acetylglucosamine or component (C) ethyl hexanoate was contained, or when the pH was less than 4.0, satisfactory results were not obtained in the items of smoothness, refreshing taste, and ease of drinking.

[0028] JPEG2025135641000002.jpg104170

[0029] As shown in Examples 2 to 8 in Table 2, when component (A) collagen peptide was used, component (B) N-acetylglucosamine, and component (C) ethyl hexanoate were contained, and the pH was 4.0 to 5.0, satisfactory results were obtained in all items. Furthermore, when the content of component (B) was 1 to 7 wt % and the content of component (C) was 5 to 50 ppm, particularly excellent results were obtained.

[0030] Next, other examples of the present invention will be shown. In all of them, satisfactory results were obtained in the same evaluation items.

[0031] Example 9: Soft Drink 1 (Ingredients) (Weight%) 1. Collagen Peptide 20.0 2. N-acetylglucosamine 5.0 3. Ethyl hexanoate 30.0 (ppm) 4. Citric acid 1.2 5. Maltitol 4.5 6. Acesulfame potassium 0.009 7. Sucralose 0.003 8. Hyaluronic Acid 0.01 9.Fragrance 0.7 10.Purified water remainder pH=4.5

[0032] Example 10: Soft Drink 2 (Ingredients) (Weight%) 1. Collagen Peptide 10.0 2. N-acetylglucosamine 2.0 3. Ethyl hexanoate 7.0 (ppm) 4. Malic acid 0.6 5. Erythritol 5.0 6. Acesulfame potassium 0.006 7. Sucralose 0.002 8. Elastin 1.0 9. Pyridoxine hydrochloride 0.02 10.Fragrance 0.5 11.Purified water remainder pH=4.2 [Industrial Applicability]

[0033] According to the present invention, by containing N-acetylglucosamine and ethyl hexanoate, it is possible to provide a collagen peptide-containing beverage that is easy to drink, has a smooth texture, and a refreshing taste.

Claims

1. The following components: (A) to (C); (A) Collagen peptide (B) N-acetylglucosamine (C) Ethyl hexanoate and having a pH of 4.0 to 5.0 at 20°C.

2. 2. The beverage according to claim 1, wherein the collagen peptide has an average molecular weight of 1,000 to 10,000.

3. The content of components (A) to (C) (A) Collagen peptide 5 to 50% by weight (B) N-acetylglucosamine 0.5 to 7% by weight (C) Ethyl hexanoate 1 to 50 ppm 3. The beverage according to claim 1 or 2, wherein

4. A method for improving the flavor of a beverage containing collagen peptide by adding N-acetylglucosamine and ethyl hexanoate to the beverage.

Images