Food or beverage containing polyphenol, collagen peptide and gelatin

Abstract

The purpose of the present invention is to provide a food or beverage in which turbidity caused by the reaction between polyphenol and a collagen peptide is reduced and which has a good flavor.　Provided is a food or beverage containing polyphenol and a collagen peptide, wherein the food or beverage further contains gelatin, and the isoelectric point (X) of the gelatin and the pH (Y) of the food or beverage satisfies the relationship represented by formula 1.

Description

Food and drink containing polyphenols, collagen peptides, and gelatin

[0001] The present disclosure relates to a food or beverage comprising polyphenols, collagen peptides, and gelatin.

[0002] Conventionally, foods and beverages containing polyphenols and collagen peptides have had the problem of cloudiness. Patent Documents 1 to 6 disclose methods for adjusting the molecular weight, pH, and additives of collagen peptides to suppress the cloudiness.

[0003] Patent Documents 1 and 2 disclose that adjusting the molecular weight of collagen peptides to high molecular weights can suppress cloudiness in food and beverages. However, high molecular weight collagen peptides are not common and are not available on the market. In addition, they have lower functionality than low molecular weight collagen peptides and are often not suitable for products that require functionality. Furthermore, high molecular weight collagen peptides have the problem of being unable to be added in large quantities to beverages due to their gelling ability.

[0004] Patent Document 3 discloses that adjusting the pH of a beverage to alkaline (pH 7.5 or higher) with a basic amino acid can suppress cloudiness of food and beverages. However, since the pH of general food and beverages is in the neutral range (pH 5 to 7), the range of application is very narrow. Furthermore, basic amino acids, which do not actually need to be added, should be listed as food additives.

[0005] Patent Documents 4, 5, and 6 disclose that adding additives such as organic acids and pectin can suppress cloudiness in food and beverages. However, organic acids and pectin, which do not actually need to be added, must be listed as additives on food labeling. Patent Document 6 also discloses that cloudiness can be suppressed by adjusting the molecular weight of collagen peptides to a low molecular weight. However, this is thought to be due to the suppression of cloudiness caused by adjusting the pH with citric acid (organic acid).

[0006] JP 2019-62771 A JP 2015-154758 A JP 2008-79565 A JP 2019-10087 A JP 2002-27957 A JP 2002-51734 A

[0007] Both the polyphenol market and the collagen peptide market are growing markets. Furthermore, because polyphenols and collagen peptides each have unique functionalities, they are actively applied to food products. However, there has been a problem in that adding collagen peptides to beverages containing polyphenols tends to cause turbidity. As mentioned above, several means for suppressing turbidity in foods and beverages have already been developed in Patent Documents 1 to 6, but the above-mentioned issues remain. Therefore, the issue of turbidity easily occurs when collagen peptides with a typical molecular weight (Mw 700 to 9,600) are added to beverages in the neutral pH range (pH 5 to 7), which is the pH range of typical foods and beverages. Therefore, other means for suppressing turbidity caused by polyphenols and collagen peptides are needed. Furthermore, collagen peptides can easily impair the flavor of foods and beverages.

[0008] According to the present disclosure, an object is to provide a food or beverage that suppresses turbidity caused by polyphenols and collagen peptides and has a good flavor.

[0009] A food or beverage according to one aspect of the present disclosure comprises a polyphenol and a collagen peptide, and further comprises gelatin, wherein the isoelectric point (X) of the gelatin and the pH (Y) of the food or beverage satisfy the relationship of Formula 1: X≦Y Formula 1

[0010] According to the present disclosure, it is possible to provide food and beverages that have suppressed turbidity caused by polyphenols and collagen peptides and have a good flavor.

[0011] [Description of Embodiments of the Present Disclosure] First, embodiments of the present disclosure will be listed and described. [1] A food or drink according to one aspect of the present disclosure is a food or drink comprising a polyphenol and a collagen peptide, further comprising gelatin, wherein the isoelectric point (X) of the gelatin and the pH (Y) of the food or drink satisfy the relationship of Formula 1: X≦Y Formula 1

[0012] According to the present disclosure, it is possible to provide food and beverages that have suppressed turbidity caused by polyphenols and collagen peptides and have a good flavor.

[0013] [2] In the above [1], the average molecular weight of the collagen peptide may be 700 or more and 9,600 or less.

[0014] [3] In the above [1] or [2], the average molecular weight of the gelatin may be 12,000 or more and 500,000 or less.

[0015] [4] In any of the above [1] to [3], the content of the polyphenols may be more than 0% by mass and 1.0% by mass or less.

[0016] [5] In any of the above [1] to [4], the content of the collagen peptide may be more than 0% by mass and 10.0% by mass or less.

[0017] [6] In any one of the above [1] to [5], the gelatin content may be more than 0% by mass and 5.0% by mass or less.

[0018] [7] In any one of the above [1] to [6], the X may be 4.8 or more and 10.0 or less, and the Y may be 4.8 or more.

[0019] [8] In any one of the above [1] to [7], the polyphenol is a plant-derived polyphenol, and the plant-derived polyphenol may be selected from the group consisting of oleuropein, flavonoids, phenolic acids, ellagic acid, lignans, curcumin, and coumarin.

[0020] [9] In any of the above [1] to [8], the food or drink may be a beverage or jelly.

[0021]

[10] In any of the above [1] to [9], the beverage may be selected from the group consisting of black tea, green tea, coffee, wine, and grape juice.

[0022] [Details of the embodiment of the present disclosure] Hereinafter, one embodiment of the present disclosure (hereinafter referred to as "the present embodiment") will be described. However, the present embodiment is not limited thereto. In this specification, an expression in the form of "A to B" means the upper and lower limits of a range (i.e., A or more and B or less), and when no unit is specified for A and a unit is specified only for B, the unit of A and the unit of B are the same.

[0023] [Embodiment 1: Food and Drink] A food and drink according to this embodiment is a food and drink containing polyphenols and collagen peptides, and further containing gelatin, wherein the isoelectric point (X) of the gelatin and the pH (Y) of the food and drink satisfy the relationship of Formula 1: X≦Y Formula 1

[0024] According to the present disclosure, it is possible to provide food and beverage products that are suppressed from becoming cloudy due to polyphenols and collagen peptides and that have a good flavor. The reasons for this are presumed to be as follows.

[0025] (a) When the pH of a food or beverage is lower than the isoelectric point of the collagen peptide (4.8 to 10.0), the collagen peptide becomes positively charged. Therefore, the collagen peptide tends to react with negatively charged polyphenols and become turbid. Because the isoelectric point of the collagen peptide has a broad peak, for example, when the pH of the food or beverage is in the neutral range (pH 5 to 7), a portion of the collagen peptide becomes positively charged, causing turbidity.

[0026] The food and beverage of this embodiment further contains gelatin, and the isoelectric point (X) of the gelatin and the pH (Y) of the food and beverage satisfy the relationship of the above formula 1. As a result, the gelatin becomes negatively charged or uncharged, so it does not react with polyphenols, and it is presumed that it acts as a protective colloid for the collagen peptide and polyphenol complex, thereby reducing turbidity. Gelatin has advantages over other compounds (e.g., pectin, sodium polyacrylate, sodium alginate, polyglycerol, etc.) that can form a protective colloid with the collagen peptide and polyphenol complex in terms of its high turbidity removal effect, its being the same type of protein as collagen peptide, so it does not need to be listed as an additive in nutritional information, and its high flavor improvement effect.

[0027] (b) Foods and beverages containing polyphenols and collagen peptides may have a deteriorated flavor due to the collagen peptides.

[0028] The food and drink according to this embodiment further contains gelatin, and the isoelectric point (X) of the gelatin and the pH (Y) of the food and drink satisfy the relationship shown in the above formula 1. As a result, the gelatin has a masking effect, which can improve the flavor of the food and drink containing polyphenols and collagen peptides.

[0029] As described above, according to the present disclosure, it is possible to provide food and beverages that have a good flavor and that suppress the turbidity caused by polyphenols and collagen peptides.

[0030] The food and beverage products disclosed herein also have the advantages of being able to add collagen peptides in the neutral range without adding any additives other than collagen protein, being able to add large amounts of collagen peptides, being able to add highly functional low molecular weight collagen peptides, and being able to add highly functional acid-treated collagen peptides that are widely available on the market.

[0031] <Food and drink> In the present disclosure, food and drink refers to, for example, beverages, jellies, etc. The concept of food and drink encompasses not only final products but also intermediate products. The intermediate products may be powders, concentrated liquids, or solids.

[0032] The food or drink may be a beverage or jelly. Examples of "jelly" include black tea jelly, green tea jelly, coffee jelly, wine jelly, and grape jelly. Each jelly may be unsweetened or sweetened, may contain flavorings and / or fruit juice, and may contain other ingredients commonly found in jellies.

[0033] The beverage may be selected from the group consisting of black tea, green tea, coffee, wine, and grape juice, and each beverage may be unsweetened, sweetened, flavored, and / or contain fruit juice, or other ingredients commonly found in beverages.

[0034] The pH (Y) of the food or beverage may be 4.8 or higher. The lower limit of the pH (Y) of the food or beverage may be 4.8 or higher, 5.0 or higher, or 6.0 or higher. The upper limit of the pH (Y) of the food or beverage may be 10.0 or lower, 9.0 or lower, or 8.0 or lower. The pH (Y) of the food or beverage may be 4.8 or higher and 10.0 or lower, 5.0 or higher and 9.0 or lower, or 6.0 or higher and 8.0 or lower.

[0035] The pH (Y) of food and drink can be determined according to the JIS standard "pH measurement method (Z 8802:2011)."

[0036] <Polyphenols> Foods and beverages contain polyphenols, which have excellent antioxidant properties and can therefore improve the following effects in foods and beverages: antibacterial effect, blood cholesterol suppression effect, hypertension prevention effect, liver function improvement effect, eye fatigue relief effect, anti-aging effect, digestive and metabolic disease improvement effect, and skin whitening effect.

[0037] The polyphenol content may be greater than 0% by mass and less than 1.0% by mass. The lower limit of the polyphenol content may be greater than 0% by mass, greater than 0.028% by mass, greater than 0.029% by mass, greater than 0.030% by mass, greater than 0.031% by mass, greater than 0.1% by mass, or greater than 0.2% by mass. The upper limit of the polyphenol content may be less than 1.0% by mass, less than 0.9% by mass, or less than 0.8% by mass. The polyphenol content may be greater than 0.028% by mass and less than 1.0% by mass, greater than 0.029% by mass and less than 1.0% by mass, greater than 0.030% by mass and less than 1.0% by mass, greater than 0.031% by mass and less than 1.0% by mass, greater than 0.1% by mass and less than 0.9% by mass, or greater than 0.2% by mass and less than 0.8% by mass.

[0038] The polyphenol content can be determined by the Folin-Ciocalteu method.

[0039] The polyphenol may be a plant-derived polyphenol.

[0040] The plant-derived polyphenol may be selected from the group consisting of oleuropein, flavonoids, phenolic acids, ellagic acid, lignans, curcumin, and coumarin. Flavonoids include catechins, theaflavins, thearubigins, anthocyanins, proanthocyanidins, tannins, rutin, and isoflavones. Phenolic acids include chlorogenic acid.

[0041] <Collagen Peptides> Foods and beverages contain collagen peptides. It is known that ingesting collagen peptides as food increases the blood concentration of functional dipeptides and tripeptides. Therefore, such foods and beverages can improve skin-beautifying effects, joint pain suppression, bone density improvement, blood sugar level increase suppression, muscle mass increase, bedsore improvement, and blood pressure suppression effects. In this disclosure, "collagen peptide" refers to a compound that meets the GMJ's "Edible Collagen Peptide Standards." In this disclosure, the collagen peptide may be an alkali-treated collagen peptide or an acid-treated collagen peptide. In this disclosure, the collagen peptide may also be a peptide derived from the extracellular matrix of the skin of vertebrates classified into Groups 1 to 6, as described below.

[0042] Generally, commercially available collagen peptides have an average molecular weight of 700 to 9,600, with the lower the molecular weight, the stronger the functional effect. Collagen peptides with an average molecular weight of 3,000 to 5,000 have a particularly large market. In the high molecular weight range of 9,600 or more, the properties of gelatin become stronger, and while the functional effect of collagen peptides is reduced, they still have a gelling action.

[0043] The collagen peptide content may be more than 0% by mass and not more than 10.0% by mass. The lower limit of the collagen peptide content may be more than 0% by mass, may be not less than 0.10% by mass, or may be not less than 0.20% by mass. The upper limit of the collagen peptide content may be not more than 10.0% by mass, may be not more than 5.0% by mass, or may be not more than 2.0% by mass. The collagen peptide content may be not less than 0.10% by mass and not more than 5.0% by mass, or may be not less than 0.20% by mass and not more than 2.0% by mass.

[0044] The average molecular weight of the collagen peptide may be 700 or more and 9,600 or less.

[0045] The average molecular weight of collagen peptides can be determined by the "GMJ method," a gel permeation chromatography (GPC) method described in the edible collagen peptide standards of the Japan Gelatin and Collagen Industry Association (GMJ).

[0046] Gelatin: The food or beverage further contains gelatin. This can improve the cloudiness and flavor of the food or beverage, which contains polyphenols and collagen peptides. Furthermore, since collagen peptides and gelatin are the same type of protein, no other additives for cloudiness removal are required, eliminating the need to list such additives on food labeling. In this disclosure, "gelatin" refers to a concept encompassing polypeptides in which the triple helix structure of collagen is unwound by thermal denaturation, acid denaturation, or the like, as well as chemically modified forms and pharmaceutically acceptable salts thereof, and refers to gelatin that meets the standards of the Japanese Pharmacopoeia. Specifically, collagen derived from at least one type selected from the following groups 1 to 6 can be obtained by conventionally known processes such as defatting, decalcification, acid or alkali treatment, and hot water extraction. Among these, gelatin whose isoelectric point has been lowered by alkali treatment is referred to as alkali-treated gelatin, while gelatin whose isoelectric point has not been lowered by alkali treatment is referred to as acid-treated gelatin.

[0047] Gelatin may be a polypeptide obtained by fermentation using a microorganism, a recombinant polypeptide obtained by chemical synthesis or genetic engineering, or a synthetic polypeptide. In the present disclosure, "collagen" refers to a protein derived from the extracellular matrix of vertebrate skin, etc., classified into the following six groups: Group 1: cowhide, skin, bone, cartilage, and tendon; Group 2: pig skin, skin, bone, cartilage, and tendon; Group 3: sheep skin, skin, bone, cartilage, and tendon; Group 4: chicken skin, skin, bone, cartilage, and tendon; Group 5: ostrich skin, skin, bone, cartilage, and tendon; and Group 6: fish bone, skin, and scale.

[0048] The "chemically modified" polypeptide (gelatin) refers to a polypeptide in which the amino group, carboxyl group, hydroxyl group, or thiol group in the amino acid residues constituting the gelatin has been chemically modified. Chemically modified gelatin can change its solubility in water, isoelectric point, and other properties. Specifically, the hydroxy group of a hydroxyproline residue in gelatin can be chemically modified by O-acetylation or the like. The α-carboxyl group of a glycine residue in gelatin can be chemically modified by esterification, amidation, and the like. The α-amino group of a proline residue in gelatin can be chemically modified by polypeptidylation, succinylation, maleylation, acetylation, deamination, benzoylation, alkylsulfonylation, allylsulfonylation, dinitrophenylation, trinitrophenylation, carbamylation, phenylcarbamylation, thiolation, and the like.

[0049] Specific means and treatment conditions for chemically modifying gelatin can be those of conventionally known chemical modification methods. Regarding the chemical modification of the hydroxy group of a hydroxyproline residue, for example, O-acetylation can be carried out by reacting acetic anhydride in an aqueous or non-aqueous solvent. Regarding the chemical modification of the α-carboxyl group of a glycine residue, for example, esterification can be carried out by suspending the gelatin in methanol and then bubbling dry hydrogen chloride gas through it. Regarding the chemical modification of the α-carboxyl group of a glycine residue, amidation can be carried out by reacting a carbodiimide or the like.

[0050] The "derivatives" of the above polypeptide (gelatin) may include gelatin derivatives in which functional groups have been introduced into gelatin, copolymers of gelatin with lactic acid, glycolic acid, etc., copolymers of gelatin with polyethylene glycol, propylene glycol, etc. Examples of gelatin derivatives include derivatives in which functional groups such as guanidyl groups, thiol groups, amino groups, carboxyl groups, sulfate groups, phosphate groups, alkyl groups, acyl groups, phenyl groups, and benzyl groups have been introduced into gelatin.

[0051] The term "pharmaceutically acceptable salt" of the polypeptide (gelatin) refers to a salt that is pharmaceutically acceptable and has the desired activity (e.g., gelling ability) of the original polypeptide (gelatin). Examples of pharmaceutically acceptable salts include inorganic acid salts such as hydrochloride, sulfate, phosphate, and hydrobromide; organic acid salts such as acetate, methanesulfonate, benzenesulfonate, p-toluenesulfonate, succinate, oxalate, fumarate, and maleate; inorganic base salts such as sodium salt, potassium salt, and calcium salt; and organic base salts such as triethylammonium salt. Specific peptides in gelatin can be converted into pharmaceutically acceptable salts according to standard methods.

[0052] The gelatin content may be more than 0% by mass and not more than 5.0% by mass. The lower limit of the gelatin content may be more than 0% by mass, or may be not less than 0.01% by mass, or may be not less than 0.05% by mass. The upper limit of the gelatin content may be not more than 5.0% by mass, not more than 4.0% by mass, or not more than 3.0% by mass. The gelatin content may be not less than 0.01% by mass and not more than 4.0% by mass, or not more than 0.05% by mass and not more than 3.0% by mass.

[0053] The isoelectric point (X) of gelatin may be 4.8 or more and 10.0 or less. In the present disclosure, the isoelectric point (X) of gelatin means the average pH value of the isoelectric points of each gelatin molecule. The isoelectric point (X) of gelatin may be 5.0 or more and 8.0 or less.

[0054] The isoelectric point (X) of gelatin can be determined by the following method. (A2) 3.00 g of isolated gelatin and 147 mL of ion-exchanged water are added to a 200 mL beaker and allowed to stand for at least 30 minutes to obtain a swollen sample. (B2) The "swollen sample" is stirred at 45°C for 30 minutes to obtain an aqueous gelatin solution. (C2) A cationic resin is added to the aqueous gelatin solution and stirred for 5 minutes. (D2) Anionic resin is further added to the aqueous gelatin solution and stirred for 15 minutes. Stirring is then stopped, the cationic resin and anionic resin are allowed to settle, and a supernatant is obtained. (E2) The conductivity of the supernatant is measured to confirm that the conductivity is 15 μS / cm or less. (F2) The supernatant is gently transferred to a 100 mL beaker and the pH of the supernatant is measured at 35°C. This pH is defined as the isoelectric point (X) of gelatin.

[0055] The average molecular weight of the gelatin may be 12,000 or more and 500,000 or less.

[0056] The average molecular weight of gelatin can be determined by the PAGI (Photographic and Gelatin Industries) method of the GPC method defined by the Joint Council on Photographic Gelatin Testing Methods.

[0057] <Other Ingredients> The food or beverage may contain other ingredients as long as the effects of the present invention are achieved. Examples of other ingredients include sugar, baking soda, citric acid, vitamin C, flavorings, seasonings (amino acids, etc.), dextrin, salt, glucose liquid sugar, whole milk powder, skim milk powder, lactic acid bacteria powder, acidulant, alcohol, antioxidants, caffeine, phosphorus, potassium, procyanidin B1, procyanidin B3, and fruit juice.

[0058] <Relationship between X and Y> The isoelectric point of gelatin (X) and the pH of food or beverage (Y) satisfy the relationship of Formula 1. X≦Y Formula 1 The lower limit of Y-X is not particularly limited, but may be, for example, 0 or more, 0.2 or more, or 0.5 or more. The upper limit of Y-X is not particularly limited, but may be, for example, 5.0 or less, 4.0 or less, or 3.0 or less. Y-X is not particularly limited, but may be, for example, 0 or more and 5.0 or less, 0.2 or more and 4.0 or less, or 0.5 or more and 3.0 or less.

[0059] [Embodiment 2: Method for Producing Food and Drink] A method for producing food and drink according to this embodiment will be described below.

[0060] The method for producing food and beverages according to this embodiment includes, in this order, a first step of preparing a food and beverage intermediate containing polyphenols, and a second step of adding collagen peptides and gelatin to the food and beverage intermediate.

[0061] Step 1 is carried out by preparing a food or beverage intermediate containing polyphenols. The food or beverage intermediate may be prepared by a conventionally known method or by purchasing a commercially available product.

[0062] <<Second Step>> The second step is carried out by adding collagen peptide and gelatin to the food and beverage intermediate. By appropriately adjusting the amount of collagen peptide and gelatin added, the collagen peptide and gelatin content in the food and beverage can be adjusted. Furthermore, gelatin having the desired isoelectric point can be prepared by manufacturing using a conventionally known method or by purchasing a commercially available product. Furthermore, by appropriately adjusting the amount of gelatin added, the form of the food and beverage (beverage or jelly) can be adjusted. In the second step, the collagen peptide and gelatin can be added simultaneously, or the gelatin can be added after the collagen peptide is added, or the collagen peptide can be added after the gelatin is added.

[0063] The second step may be carried out under stirring.

[0064] The second step may be carried out under conditions of 0°C or higher and 100°C or lower.

[0065] The second step may further include a step of adjusting the pH or a step of sterilizing the food or beverage. Furthermore, when the food or beverage is jelly, the second step may further include a step of leaving the food or beverage to stand, a step of adjusting the pH or a step of sterilizing the food or beverage. Sterilization can be carried out by a conventionally known method.

[0066] The present invention will be described in detail below with reference to examples, but the present invention is not limited to these examples.

[0067] <<Preparation of Foods and Drinks>> [Samples 1-1 to 1-10, Samples 2 to 13, Samples 14-1 to 14-3, Samples 15 to 30, Samples 101-1 to 101-3, Samples 102 to 130, Samples 131-1, Sample 131-2, Sample 132-1, Sample 132-2] Foods and drinks according to Samples 1-1 to 1-10, Samples 2 to 13, Samples 14-1 to 14-3, Samples 15 to 30, Samples 101-1 to 101-3, Samples 102 to 130, Samples 131-1, Sample 131-2, Sample 132-1, and Sample 132-2 were prepared as follows.

[0068] First, the following beverages containing polyphenols (in other words, "food and beverage intermediates containing polyphenols") were prepared by purchasing commercially available products or by performing extraction. Unsweetened black tea (1) (Polyphenol content: 0.031% by mass, collagen peptide content: 0% by mass, gelatin content: 0% by mass, pH: 5.6) Unsweetened black tea (2) (Polyphenol content: 0.200% by mass, collagen peptide content: 0% by mass, gelatin content: 0% by mass, pH: 5.6) Sweetened black tea (Polyphenol content: 0.031% by mass, collagen peptide content: 0% by mass, gelatin content: 0% by mass, pH: 5.6) Lemon tea (Polyphenol content: 0.029% by mass, collagen peptide content: 0% by mass, gelatin content: 0% by mass, pH: 5.6) Green tea (1) (Polyphenol content: 0.040% by mass, collagen peptide content: 0% by mass, gelatin content: 0% by mass, pH: 6.0) Green tea (2) (Polyphenol content: 0.040% by mass, collagen peptide content: 0% by mass, gelatin content: 0% by mass, pH: 6.4) Black coffee (Polyphenol content: 0.200% by mass, collagen peptide content: 0% by mass, gelatin content: 0% by mass, pH: 6.0) Wine (Polyphenol content: 0.400% by mass, collagen peptide content: 0% by mass, gelatin content: 0% by mass, pH: 3.2) Grape juice (Polyphenol content: 0.083% by mass, collagen peptide content: 0% by mass, gelatin content: 0% by mass, pH: 3.4)

[0069] To 100 mL of a food or beverage intermediate containing polyphenols listed in Tables 1-1 to 1-4, a collagen peptide listed in Tables 1-1 to 1-4 and a gelatin listed in Tables 2-1 to 2-4 were added so as to achieve the polyphenol, collagen, and gelatin contents listed in Tables 1-1 to 1-4 and 2-1 to 2-4. Furthermore, when there was a difference of ±0.5 or more from the pH of the food or beverage listed in Tables 3-1 to 3-4, the minimum amount of baking soda or vitamin C required was added as needed. Furthermore, when adjusting the pH to 8.5 or higher, sodium hydroxide was used instead of baking soda. This resulted in the preparation of beverages according to each sample.

[0070] Next, the beverages of each sample were transferred to glass containers, sterilized in an autoclave at 121°C for 7 minutes, and then left to stand at room temperature for 7 days.

[0071]

[0072]

[0073]

[0074]

[0075]

[0076]

[0077]

[0078]

[0079]

[0080]

[0081]

[0082]

[0083] <Evaluation of Food and Drink Characteristics> <Evaluation Test for Turbidity> Each sample food and drink was visually observed to evaluate whether or not the food and drink was turbid. The results are shown in the "Presence or Absence of Turbidity" column in Tables 3-1 to 3-4.

[0084] The foods and beverages of Samples 1-1 to 1-10, Samples 2 to 13, Samples 14-1 to 14-3, and Samples 15 to 30 correspond to Examples. The foods and beverages of Samples 101-1 to 101-3, Samples 102 to 130, Samples 131-1, 131-2, 132-1, and 132-2 correspond to Comparative Examples. It was found that the foods and beverages of Samples 1-1 to 1-10, Samples 2 to 13, Samples 14-1 to 14-3, and Samples 15 to 30 exhibited significantly reduced turbidity compared to the foods and beverages of Samples 101-1 to 101-3, Samples 102 to 111, Samples 115 to 128, Samples 131-1, 131-2, 132-1, and 132-2.

[0085] <Flavor Evaluation Test> A panel of five men and women in their 20s to 50s conducted a sensory evaluation of the "flavor" of each sample beverage in accordance with the following evaluation criteria. The results are shown in the "flavor" column of Tables 3-1 to 3-4. Note that an "A" in the "flavor" column of Tables 3-1 to 3-4 means that the flavor is good, and a "B" or "-" in the "flavor" column of Tables 3-1 to 3-4 means that the flavor is not good. Note that the "gelatin-free" samples in the following evaluation criteria are samples 101-3 to 131, 132-2, and 133-2. The "gelatin-free" sample corresponding to samples 1-1 to 1-10, 101-1, and 101-2 is sample 101-3. The "gelatin-free" sample corresponding to sample 2 is sample 102. The "gelatin-free" sample corresponding to Sample 3 is Sample 103. The "gelatin-free" sample corresponding to Sample 4 is Sample 104. The "gelatin-free" sample corresponding to Sample 5 is Sample 105. The "gelatin-free" sample corresponding to Sample 6 is Sample 106. The "gelatin-free" sample corresponding to Sample 7 is Sample 107. The "gelatin-free" sample corresponding to Sample 8 is Sample 108. The "gelatin-free" sample corresponding to Sample 9 is Sample 109. The "gelatin-free" sample corresponding to Sample 10 is Sample 110. The "gelatin-free" sample corresponding to Sample 11 is Sample 111. The "gelatin-free" sample corresponding to Sample 12 is Sample 112. The "gelatin-free" sample corresponding to Sample 13 is Sample 113. The "gelatin-free" sample corresponding to Samples 14-1 to 14-3 is Sample 114. The "gelatin-free" sample corresponding to Sample 15 is Sample 115. The "gelatin-free" sample corresponding to Sample 16 is Sample 116. The "gelatin-free" sample corresponding to Sample 17 is Sample 117. The "gelatin-free" sample corresponding to Sample 18 is Sample 118. The "gelatin-free" sample corresponding to Sample 19 is Sample 119. The "gelatin-free" sample corresponding to Sample 20 is Sample 120. The "gelatin-free" sample corresponding to Sample 21 is Sample 121.The "gelatin-free" sample corresponding to sample 22 is sample 122. The "gelatin-free" sample corresponding to sample 23 is sample 123. The "gelatin-free" sample corresponding to sample 24 is sample 124. The "gelatin-free" sample corresponding to sample 25 is sample 125. The "gelatin-free" sample corresponding to sample 26 is sample 126. The "gelatin-free" sample corresponding to sample 27 is sample 127. The "gelatin-free" sample corresponding to sample 28 is sample 128. The "gelatin-free" sample corresponding to sample 29 is sample 129. The "gelatin-free" sample corresponding to sample 30 is sample 130. The "gelatin-free" sample corresponding to sample 131-1 is sample 131-2. The "gelatin-free product" sample corresponding to sample 132-1 is sample 132-2. (Evaluation criteria) A: The number of panelists who evaluated that the flavor derived from collagen peptides was reduced compared to the "gelatin-free product" and that the flavor was closer to the flavor of a food or beverage intermediate containing polyphenols was three or more. B: The number of panelists who evaluated that the flavor derived from collagen peptides was reduced compared to the "gelatin-free product" and that the flavor was closer to the flavor of a food or beverage intermediate containing polyphenols was less than three.

[0086] The foods and beverages of Samples 1-1 to 1-10, Samples 2 to 13, Samples 14-1 to 14-3, and Samples 15 to 30 were found to have exceptionally good flavor compared to the foods and beverages of Samples 101-1 to 101-3, Samples 102 to 130, Samples 131-1, 131-2, 132-1, and 132-2.

[0087] From the above, it was found that the foods and beverages according to Samples 1-1 to 1-10, Samples 2 to 13, Samples 14-1 to 14-3, and Samples 15 to 30 had exceptionally suppressed turbidity and had exceptionally good flavor.

[0088] Although the embodiments and examples of the present disclosure have been described above, it is originally intended that the configurations of the above-described embodiments and examples may be appropriately combined or modified in various ways.

[0089] The embodiments and examples disclosed herein are illustrative in all respects and should not be considered limiting. The scope of the present invention is defined by the claims, not by the embodiments and examples described above, and is intended to include meanings equivalent to the claims and all modifications within the scope of the claims.

Claims

1. A food or beverage comprising a polyphenol and a collagen peptide, the food or beverage further comprising gelatin, the isoelectric point (X) of the gelatin and the pH (Y) of the food or beverage satisfy the relationship of formula 1. X≦Y Formula 1 2. The food or beverage described in claim 1, wherein the average molecular weight of the collagen peptide is 700 or more and 9,600 or less.

3. The food or beverage according to claim 1 or 2, wherein the average molecular weight of the gelatin is 12,000 or more and 500,000 or less.

4. A food or beverage described in claim 1 or 2, wherein the polyphenol content is greater than 0% by mass and not more than 1.0% by mass.

5. A food or beverage described in claim 1 or claim 2, wherein the collagen peptide content is greater than 0 mass% and not more than 10.0 mass%.

6. The food or beverage described in claim 1 or claim 2, wherein the gelatin content is greater than 0% by mass and not more than 5.0% by mass.

7. The food or beverage according to claim 1 or 2, wherein X is 4.8 or more and 10.0 or less, and Y is 4.8 or more.

8. The food or beverage according to claim 1 or 2, wherein the polyphenol is a plant-derived polyphenol selected from the group consisting of oleuropein, flavonoids, phenolic acids, ellagic acid, lignans, curcumin, and coumarin.

9. The food or beverage according to claim 1 or 2, wherein the food or beverage is a beverage or a jelly.

10. The food or beverage of claim 1 or 2, wherein the beverage is selected from the group consisting of black tea, green tea, coffee, wine, and grape juice.

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