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 and drink containing polyphenols, collagen peptides, and gelatin.

[0002] Conventionally, there has been a problem that food and drink containing polyphenols and collagen peptides becomes turbid. Patent Documents 1 to 6 disclose methods for adjusting the molecular weight, pH, and additives of collagen peptides in order to suppress the occurrence of turbidity.

[0003] Patent Documents 1 and 2 disclose that the turbidity of food and drink can be suppressed by adjusting the molecular weight of collagen peptides to a high molecular weight. However, high molecular weight collagen peptides are not common and are not available on the market. In addition, compared with low molecular weight collagen peptides, they have lower functionality and are often not suitable for products that guarantee functionality. Furthermore, high molecular weight collagen peptides have the ability to gel, so there is a problem that they cannot be added in large amounts to beverages.

[0004] Patent Document 3 discloses that the turbidity of food and drink can be suppressed by adjusting the pH of the beverage to an alkaline (pH 7.5 or higher) with basic amino acids. However, since the pH of general food and drink is in the neutral range (pH 5 to 7), the applicable range is very narrow. In addition, it is necessary to describe basic amino acids that are not originally required to be added as food additives.

[0005] Patent Documents 4, 5, and 6 disclose that the turbidity of food and drink can be suppressed by adding additives such as organic acids and pectin. However, it is necessary to indicate organic acids and pectin that are not originally required to be added as additives in the food label. Patent Document 6 also discloses that the turbidity can be suppressed by adjusting the molecular weight of collagen peptides to a low molecular weight. However, this is considered to suppress the turbidity by adjusting the pH with citric acid (organic acid).

[0006] Japanese Patent Application Laid-Open No. 2019-62771 Japanese Patent Application Laid-Open No. 2015-154758 Japanese Patent Application Laid-Open No. 2008-79565 Japanese Patent Application Laid-Open No. 2019-10087 Japanese Patent Application Laid-Open No. 2002-27957 Japanese Patent Application Laid-Open No. 2002-51734

[0007] Both the polyphenol market and the collagen peptide market are growing markets. Furthermore, because polyphenols and collagen peptides each possess unique functionalities, they are frequently applied in 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 methods for suppressing turbidity in food and beverages have already been developed in Patent Documents 1-6, but the aforementioned problems remained. Therefore, the problem of turbidity easily occurring when adding collagen peptides with typical molecular weights (Mw 700-9,600) in the neutral pH range (pH 5-7), which is typical for food and beverages, remained. For this reason, other methods for suppressing turbidity caused by polyphenols and collagen peptides are needed. Additionally, collagen peptides can sometimes impair the flavor of food and beverages.

[0008] The present disclosure aims to provide food and beverages that have suppressed turbidity caused by polyphenols and collagen peptides, and that have a good flavor.

[0009] A food or beverage according to one aspect of the present disclosure is a food or beverage comprising polyphenols and collagen peptides, further comprising gelatin, wherein the isoelectric point (X) of the gelatin and the pH (Y) of the food or beverage satisfy the relationship given by Equation 1: X ≤ Y Equation 1

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

[0011] [Description of Embodiments of the Disclosure] First, embodiments of the Disclosure will be listed and described. [1] A food or beverage according to one aspect of the Disclosure is a food or beverage comprising polyphenols and collagen peptides, wherein the food or beverage further comprises gelatin, and the isoelectric point (X) of the gelatin and the pH (Y) of the food or beverage satisfy the relationship of Equation 1. X ≤ Y Equation 1

[0012] According to this disclosure, it is possible to provide food and beverages that have suppressed turbidity caused by polyphenols and collagen peptides, and that 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 polyphenol content may be greater than 0% by mass and 1.0% by mass or less.

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

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

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

[0019] [8] In any of [1] to [7] above, 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] [Correction based on Rule 91 29.10.2025]

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

[0022] [Details of Embodiments of the Disclosure] An embodiment of the disclosure (hereinafter referred to as "this embodiment") will be described below. However, this embodiment is not limited thereto. In this specification, the notation in the form of "A to B" means the upper and lower limits of a range (i.e., A or greater and B or less), and if no unit is specified for A, but a unit is specified only for B, the unit for A and the unit for B are the same.

[0023] [Embodiment 1: Food and Beverage] The food and beverage according to this embodiment is a food and beverage containing polyphenols and collagen peptides, and further contains gelatin, and the isoelectric point (X) of the gelatin and the pH (Y) of the food and beverage satisfy the relationship of formula 1. X ≤ Y Formula 1

[0024] According to this disclosure, it is possible to provide food and beverages that have suppressed turbidity caused by polyphenols and collagen peptides, and that have a good flavor. The reason for this is presumed to be as follows.

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

[0026] The food and beverage according to 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 formula 1 above. As a result, the gelatin becomes negatively charged or uncharged, and therefore does not react with polyphenols. It is presumed that turbidity is reduced by acting as a protective colloid of the collagen peptide and polyphenol complex. Gelatin has advantages over other compounds that can form protective colloids with the collagen peptide and polyphenol complex (e.g., pectin, sodium polyacrylate, sodium alginate, polyglycerides, etc.) in that it has a high turbidity removal effect, does not need to be listed as an additive in the nutrition information because it is the same type of protein as collagen peptides, and has a high flavor improvement effect.

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

[0028] The food and beverage according to 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 formula 1 above. As a result, the gelatin has a masking effect, which can improve the flavor of the food and beverage containing polyphenols and collagen peptides.

[0029] As described above, this disclosure makes it possible to provide food and beverages that have suppressed turbidity caused by polyphenols and collagen peptides, and that have a good flavor.

[0030] Furthermore, the food and beverages disclosed herein offer several advantages, including the ability to add collagen peptides in a neutral pH environment without adding any additives other than collagen protein, the ability to add large quantities of collagen peptides, the ability to add highly functional low-molecular-weight collagen peptides, and the ability to add highly functional acid-treated collagen peptides that are widely available on the market.

[0031] <<Food and Beverages>> In this disclosure, "food and beverages" means, for example, beverages, jellies, etc. Furthermore, "food and beverages" is a concept that includes not only food and beverages as final products but also food and beverages as intermediate products. Intermediate products may be in the form of powders, concentrated liquids, or solid components.

[0032] Food and beverages may be drinks or jellies. Examples of "jelly" here include black tea jelly, green tea jelly, coffee jelly, wine jelly, and grape jelly. Each jelly may be unsweetened, sweetened, contain flavorings and / or fruit juice, and may contain other ingredients commonly found in jellies.

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

[0034] The pH(Y) of food and beverages may be 4.8 or higher. The lower limit of the pH(Y) of food and beverages may be 4.8 or higher, 5.0 or higher, or 6.0 or higher. The upper limit of the pH(Y) of food and beverages may be 10.0 or lower, 9.0 or lower, or 8.0 or lower. The pH(Y) of food and beverages 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 beverages can be determined according to the JIS standard "Method for Measuring pH (Z 8802:2011)".

[0036] <<Polyphenols>> Food and beverages contain polyphenols. Due to the excellent antioxidant properties of polyphenols, foods and beverages can be enhanced with antibacterial effects, blood cholesterol-lowering effects, hypertension-preventing effects, liver function-improving effects, eye strain-relieving effects, anti-aging effects, effects on digestive and metabolic diseases, and skin whitening effects.

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

[0038] The polyphenol content can be determined by the Foreign Thiocart method.

[0039] The polyphenols may be plant-derived polyphenols.

[0040] Plant-derived polyphenols may be selected from the group consisting of oleuropein, flavonoids, phenolic acids, ellagic acid, lignans, curcumin, and coumarin. Examples of flavonoids include catechin, theaflavin, thearubigin, anthocyanin, proanthocyanidin, tannin, rutin, and isoflavone. Examples of phenolic acids include chlorogenic acid.

[0041] <<Collagen Peptide>>Food and drink contains collagen peptide. When collagen peptide is ingested as food, it is known to increase the blood concentration of functional dipeptides and tripeptides. Therefore, in such food and drink, the effects of beautifying the skin, suppressing joint pain, improving bone density, suppressing blood sugar level increase, increasing muscle mass, improving bedsore, suppressing blood pressure, etc. can be enhanced. In the present disclosure, "collagen peptide" means a compound that satisfies the "Edible Collagen Peptide Standard" of GMJ. In the present disclosure, the collagen peptide may be an alkali-treated collagen peptide or an acid-treated collagen peptide. Also, in the present disclosure, the collagen peptide may be a peptide derived from the extracellular matrix in the skin of vertebrates classified into Groups 1 to 6 described later.

[0042] Generally, commercially available collagen peptides have an average molecular weight of 700 or more and 9,600 or less, and the lower the molecular weight, the stronger the tendency of having higher functional effects. Particularly, the collagen peptides with an average molecular weight of 3,000 to 5,000 have a large market scale. In the high molecular weight region with an average molecular weight of 9,600 or more, the properties of gelatin become stronger, and while the functional effects as a collagen peptide become lower, it has a gelling action.

[0043] The content rate of collagen peptide may be more than 0% by mass and 10.0% by mass or less. The lower limit of the content rate of collagen peptide may be more than 0% by mass, may be 0.10% by mass or more, or may be 0.20% by mass or more. The upper limit of the content rate of collagen peptide may be 10.0% by mass or less, may be 5.0% by mass or less, or may be 2.0% by mass or less. The content rate of collagen peptide may be 0.10% by mass or more and 5.0% by mass or less, or may be 0.20% by mass or more and 2.0% by mass or less.

[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 & Collagen Industry Association (GMJ).

[0046] ≪Gelatin≫ Food and beverages further contain gelatin. This improves the turbidity and flavor of food and beverages containing polyphenols and collagen peptides. Furthermore, since collagen peptides and gelatin are the same type of protein, it is not necessary to include other additives for turbidity removal, and therefore it is not necessary to list such additives on the food label. In this disclosure, "gelatin" is a concept that includes polypeptides in which the triple helix structure of collagen has been unraveled by heat denaturation, acid denaturation, etc., their chemically modified products and their pharmaceutically acceptable salts, and that meets the standards of the Japanese Pharmacopoeia. Specifically, collagen derived from at least one selected from the following groups 1 to 6 can be obtained by subjecting it to conventionally known treatments such as degreasing, demineralization, acid treatment or alkali treatment, or hot water extraction. Among these, gelatin whose isoelectric point has been lowered by alkali treatment is called alkali-treated gelatin, and gelatin whose isoelectric point has not been lowered without alkali treatment is called acid-treated gelatin.

[0047] Gelatin may be a polypeptide obtained by fermentation using microorganisms, a recombinant polypeptide obtained by chemical synthesis or genetic engineering, or a synthesized polypeptide. In this disclosure, "collagen" refers to proteins derived from the extracellular matrix of vertebrates such as the skin, which are classified into the following groups 1 to 6. Collagen has a right-handed helical structure consisting of three peptide chains, and the amino acid residues constituting the peptide chains have a primary structure (so-called collagen-like sequence) in which glycine residues are repeated every three residues. Group 1: Group consisting of cowhide, skin, bone, cartilage and tendons Group 2: Group consisting of pighide, skin, bone, cartilage and tendons Group 3: Group consisting of sheephide, skin, bone, cartilage and tendons Group 4: Group consisting of chickenhide, skin, bone, cartilage and tendons Group 5: Group consisting of ostrichhide, skin, bone, cartilage and tendons Group 6: Group consisting of fish bone, skin and scales.

[0048] The "chemically modified form" of the above polypeptide (gelatin) means a polypeptide in which amino groups, carboxyl groups, hydroxy groups, thiol groups, etc. in the amino acid residues constituting gelatin are chemically modified. Gelatin subjected to chemical modification can change its solubility in water, isoelectric point, etc. Specifically, chemical modifications such as O-acetylation can be performed on the hydroxy groups of hydroxyproline residues in gelatin. For the α-carboxyl group of glycine residues in gelatin, chemical modifications such as esterification and amidation can be performed. For the α-amino group of proline residues in gelatin, chemical modifications such as polypeptidylation, succinylation, maleylation, acetylation, deamination, benzoylation, alkylsulfonylation, allylsulfonylation, dinitrophenylation, trinitrophenylation, carbamylation, phenylcarbamylation, and thiolation can be performed.

[0049] For the specific means and treatment conditions of chemical modification of gelatin, conventionally known chemical modification methods can be applied. For the chemical modification of the hydroxy group of hydroxyproline residues, O-acetylation, for example, can be performed by allowing acetic anhydride to act in an aqueous solvent or a non-aqueous solvent. For the chemical modification of the α-carboxyl group of glycine residues, esterification, for example, can be performed by passing dry hydrogen chloride gas after suspension in methanol. For the chemical modification of the α-carboxyl group of glycine residues, amidation can be performed by allowing carbodiimide, etc. to act.

[0050] The "derivatives" of the above polypeptide (gelatin) may include gelatin derivatives in which functional groups are introduced into gelatin, and 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 guanyl groups, thiol groups, amino groups, carboxyl groups, sulfate groups, phosphate groups, alkyl groups, acyl groups, phenyl groups, and benzyl groups are introduced into gelatin.

[0051] The term "pharmaceutically acceptable salt" of the polypeptide (gelatin) mentioned above refers to a salt that is pharmaceutically acceptable and possesses 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 conventional methods.

[0052] The gelatin content may be greater than 0% by mass and 5.0% by mass or less. The lower limit of the gelatin content may be greater than 0% by mass, 0.01% by mass or more, or 0.05% by mass or more. The upper limit of the gelatin content may be 5.0% by mass or less, 4.0% by mass or less, or 3.0% by mass or less. The gelatin content may be 0.01% by mass or more and 4.0% by mass or less, or 0.05% by mass or more and 3.0% by mass or less.

[0053] The isoelectric point (X) of gelatin may be between 4.8 and 10.0. In this disclosure, the isoelectric point (X) of gelatin refers to the average pH value of the isoelectric points of each gelatin molecule. The isoelectric point (X) of gelatin may be between 5.0 and 8.0.

[0054] The isoelectric point (X) of gelatin can be determined by the following method: (A2) Add 3.00 g of isolated gelatin and 147 mL of deionized water to a 200 mL beaker and allow to stand for 30 minutes or more to obtain a swollen sample. (B2) Stir the "swollen sample" at 45°C for 30 minutes to obtain an aqueous gelatin solution. (C2) Add a cationic resin to the aqueous gelatin solution and stir for 5 minutes. (D2) Add an anionic resin to the aqueous gelatin solution and stir for 15 minutes. Then stop stirring and allow the cationic and anionic resins to precipitate to obtain the supernatant. (E2) Measure the conductivity of the supernatant and confirm that the conductivity is 15 μS / cm or less. (F2) Gently transfer the supernatant to a 100 mL beaker and measure the pH of the supernatant at 35°C. This pH is defined as the isoelectric point (X) of gelatin.

[0055] The average molecular weight of gelatin may be between 12,000 and 500,000.

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

[0057] <Other Ingredients> Food and beverages 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 syrup, whole milk powder, skim milk powder, lactic acid bacteria powder, acidulants, alcohol, antioxidants, caffeine, phosphorus, potassium, procyanidin B1, procyanidin B3, and fruit juice.

[0058] ≪Relationship between X and Y≫ The isoelectric point (X) of gelatin and the pH (Y) of food and beverages satisfy the relationship given by Equation 1. X ≤ Y Equation 1 The lower limit of Y - X is not particularly restricted, 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 restricted, but may be, for example, 5.0 or less, 4.0 or less, or 3.0 or less. Y - X is not particularly restricted, 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 Manufacturing Food and Beverages] The method for manufacturing food and beverages 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>> Step 1 is carried out by preparing a food and beverage intermediate containing polyphenols. This food and beverage intermediate may be prepared by manufacturing it using conventionally known methods, 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. The collagen peptide and gelatin content in the food and beverage can be adjusted by appropriately adjusting the amounts of collagen peptide and gelatin added. Gelatin having a desired isoelectric point may be prepared by manufacturing by conventionally known methods or by purchasing a commercially available product. The form of the food and beverage (beverage or jelly) can also be adjusted by appropriately adjusting the amount of gelatin added. In addition, the collagen peptide and gelatin may be added simultaneously in the second step, or the collagen peptide may be added after the collagen peptide, or the collagen peptide may be added after the gelatin.

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

[0064] The second step may be carried out under conditions of 0°C to 100°C.

[0065] The second step may further include a step of pH adjustment or a step of sterilizing the food or beverage. Furthermore, if the food or beverage is a jelly, the second step may further include a step of letting the food or beverage stand, and may further include a step of pH adjustment or a step of sterilizing the food or beverage. Sterilization can be carried out by conventionally known methods.

[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 Food and Beverages>> Food and beverages were prepared in the following manner for 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, Sample 131-1, Sample 131-2, Sample 132-1, and Sample 132-2.

[0068] First, the following beverages containing polyphenols (in other words, "food and beverage intermediates containing polyphenols") were prepared by purchasing commercially available products or 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 the polyphenol-containing food and beverage intermediates listed in Tables 1-1 to 1-4, collagen peptides listed in Tables 1-1 to 1-4 and gelatin listed in Tables 2-1 to 2-4 were added to achieve the polyphenol, collagen, and gelatin content ratios listed in Tables 1-1 to 1-4 and Tables 2-1 to 2-4. Furthermore, if there was an error of ±0.5 or more from the pH of the food and beverages listed in Tables 3-1 to 3-4, the minimum necessary amount of sodium bicarbonate or vitamin C was added as needed. When adjusting the pH to 8.5 or higher, sodium hydroxide was used instead of sodium bicarbonate. This process yielded the beverages corresponding to each sample.

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

[0071]

[0072]

[0073]

[0074]

[0075]

[0076]

[0077]

[0078]

[0079]

[0080]

[0081]

[0082]

[0083] ≪Evaluation of Food and Beverage Characteristics≫ <Turbidity Evaluation Test> Food and beverage samples were visually observed, and the presence or absence of turbidity was evaluated. The results obtained are recorded in the "Presence or Absence of Turbidity" column of Tables 3-1 to 3-4.

[0084] The food and beverages related to Samples 1-1 to 1-10, Samples 2 to 13, Samples 14-1 to 14-3, and Samples 15 to 30 correspond to the Examples. The food and beverages related to Samples 101-1 to 101-3, Samples 102 to 130, Samples 131-1, Sample 131-2, Sample 132-1, and Sample 132-2 correspond to the Comparative Examples. It was found that the food and beverages related to Samples 1-1 to 1-10, Samples 2 to 13, Samples 14-1 to 14-3, and Samples 15 to 30 showed particularly suppressed turbidity compared to the food and beverages related to Samples 101-1 to 101-3, Samples 102 to 111, Samples 115 to 128, Samples 131-1, Sample 131-2, Sample 132-1, and Sample 132-2.

[0085] <Flavor Evaluation Test> For each beverage sample, a panel of five men and women aged 20-50 conducted a sensory evaluation of the "flavor" according to the following evaluation criteria. The results obtained are recorded in the "Flavor" column of Tables 3-1 to 3-4. Note that if "A" is written in the "Flavor" column of Tables 3-1 to 3-4, it means that the flavor is good, and if "B" or "-" is written in the "Flavor" column of Tables 3-1 to 3-4, it 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. Sample 132-2 is the "gelatin-free" sample corresponding to sample 132-1. (Evaluation Criteria) A: Three or more panelists evaluated that the flavor derived from collagen peptides is suppressed compared to the "gelatin-free" product, and that the flavor is closer to that of a food and beverage intermediate containing polyphenols. B: Fewer than three panelists evaluated that the flavor derived from collagen peptides is suppressed compared to the "gelatin-free" product, and that the flavor is closer to that of a food and beverage intermediate containing polyphenols.

[0086] It was found that the food and beverages related to samples 1-1 to 1-10, samples 2 to 13, samples 14-1 to 14-3, and samples 15 to 30 had a significantly better flavor compared to the food and beverages related to samples 101-1 to 101-3, samples 102 to 130, samples 131-1, samples 131-2, samples 132-1, and samples 132-2.

[0087] Based on the above, it was found that the food and beverages related to samples 1-1 to 1-10, samples 2 to 13, samples 14-1 to 14-3, and samples 15 to 30 exhibited exceptionally suppressed turbidity and possessed exceptionally good flavor.

[0088] As described above, the embodiments and examples of this disclosure have been explained, but it is also intended from the outset that the configurations of each of the embodiments and examples described above may be combined or modified in various ways as appropriate.

[0089] The embodiments and examples disclosed herein should be considered in all respects to be illustrative and not restrictive. The scope of the present invention is indicated by the claims rather than the embodiments and examples described above, and all modifications within the scope of the claims are intended to be included in the meaning of equivalents and within the scope.

Claims

1. A food or beverage containing polyphenols and collagen peptides, 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 satisfy the relationship in Equation 1. X ≤ Y Equation 1 2. The food or beverage according to 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 claim 2, wherein the average molecular weight of the gelatin is 12,000 or more and 500,000 or less.

4. The food or beverage according to claim 1 or claim 2, wherein the polyphenol content is greater than 0% by mass and 1.0% by mass or less.

5. The food or beverage according to claim 1 or claim 2, wherein the collagen peptide content is greater than 0% by mass and 10.0% by mass or less.

6. The food or beverage according to claim 1 or claim 2, wherein the gelatin content is greater than 0% by mass and 5.0% by mass or less.

7. The food or beverage according to claim 1 or claim 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 claim 2, wherein the polyphenol is a plant-derived polyphenol, and the plant-derived polyphenol is 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 jelly.

10. [Amendment under Rule 91 29.10.2025] The food and beverage according to claim 9, wherein the beverage is selected from the group consisting of black tea, green tea, coffee, wine, and grape juice.

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