JP5991882B2 - Acidic jelly food and drink and method for producing the same - Google Patents

Description

  The present invention relates to an acidic jelly food or drink containing a collagen peptide and a method for producing the same.

  Due to changes in food form in recent years, gelatinous foods such as jelly foods and drinks with meal replacement functions have been supported by consumers, and they contain a wide variety of nutrients including carbohydrates, proteins, vitamins, minerals, etc. Jelly foods and drinks with aroma, taste and flavor are commercially available. Such jelly foods and drinks are often adjusted to acidity by the addition of acidulants, which not only imparts sourness as a flavor, but also allows milder heat sterilization conditions, thus increasing production energy efficiency. In addition, there is an advantage that it is possible to prevent the flavor from deteriorating due to excessive heat sterilization or the texture being deteriorated.

  Collagen, on the other hand, is a component of connective tissue that connects cells and cells, and tissue and tissues, and is the most abundant protein contained in human and animal bodies. Collagen is also contained in the skin tissue, and it is contained in the dermis which is the source of elasticity and elasticity of the skin among the three-layer structure of epidermis, dermis and subcutaneous fat. As the metabolism weakens with age, the collagen in the skin becomes difficult to regenerate, the cross-linking of the collagen increases, the quality deteriorates, and the normal collagen decreases. Appears as wrinkles and sagging. Collagen also needs to be flexible for cartilage to protect joints and move smoothly, tendons that support smooth movement of bones and muscles, bones that become fragile with age, and blood pressure stability It is also a component of various body tissues such as blood vessels. Therefore, supplementing the collagen component as nutrition can be expected to maintain the youthfulness and health of the body.

  Collagen can be prepared by extracting from bones, tendons, skins, etc. of livestock such as cattle and pigs, fish, etc., but it is poorly absorbed into the body as it is, so it is reduced to low molecular weight by hydrolysis and absorbed into the body. A collagen peptide having enhanced properties is a collagen peptide. Collagen peptides have poor gelling power like gelatin and do not become jelly even when cooled, so they are easy to handle for blending into foods and drinks. Moreover, since it can be prepared at a high concentration, the collagen component can be sufficiently ingested in a small amount.

  As an acidic jelly food / beverage product containing a collagen peptide, for example, the following Patent Document 1 discloses a jelly containing collagen, preferably a collagen peptide having an average molecular weight of 2000 to 10000, which allows easy intake of collagen anytime and anywhere. An invention of a food and drink product is disclosed.

  However, collagen has a problem of peculiar animal odor and off-flavour (hereinafter referred to as collagen odor). Further, when the molecular weight is reduced to the form of collagen peptide, the collagen odor becomes stronger. Furthermore, according to the knowledge of the present inventors, in an acidic jelly food or drink that has been acidified with an acidulant such as citric acid, this collagen odor becomes even more perceived, and is disliked by consumers in combination with acidity. It produces a taste like acid waste odor.

  As a method for solving the problem of collagen odor, treatment with activated carbon, resin, adsorptive material and the like has been conventionally performed as a raw material stage. For example, in Patent Document 2 below, a solution containing a degradation product of gelatin and / or collagen is brought into contact with hydroxyapatite, the peptide contained in the degradation product is adsorbed on the hydroxyapatite, and then the peptide is desorbed with a peptide desorption solution. It is described that the odor is reduced by eluting the odor. Patent Document 3 below describes that a collagen peptide-containing solution is contact-treated with a synthetic adsorption resin by a batch method or a column method to reduce off-flavors such as animal odor and bitterness, and off-flavors.

  In addition, a masking agent is added to reduce collagen odor. For example, Patent Document 4 below describes the use of sucralose as a masking agent for collagen odor. Patent Document 5 below describes the use of a ginger extract as a masking agent for collagen odor.

JP 11-75726 A JP 11-318390 A Japanese Patent Laid-Open No. 2003-40900 JP 2000-152757 A JP 2007-185109 A

  However, in the method of treating with activated carbon, resin, adsorptive material, etc., the operation is complicated. Moreover, in the method of adding a masking agent, the flavor of masking agent itself will be provided.

  Accordingly, an object of the present invention is to provide a collagen peptide-containing acidic jelly food or drink with improved collagen odor by a method that is simple and does not affect the flavor and texture.

  In order to solve the above problems, one of the present invention is an acidic jelly food or drink containing a collagen peptide and a calcium-reactive gelling agent, and one or two selected from phosphoric acid, phytic acid, and gluconic acid Provided is an acidic jelly food or drink characterized by containing at least seeds and calcium phosphate.

  According to the acidic jelly food / beverage product of the present invention, since calcium phosphate is contained as a calcium ion source necessary for the gelation action of the calcium-reactive gelling agent, it can be gelled without causing an increase in pH. In addition, since it is made acidic by one or more selected from phosphoric acid, phytic acid, and gluconic acid, it can be made difficult to feel acidity even when the pH is lowered, and thereby the collagen odor is well suppressed. A collagen peptide-containing acidic jelly food or drink can be obtained.

  In the said invention, it is preferable that the said calcium phosphate is a calcium dihydrogen phosphate. Since calcium dihydrogen phosphate itself is acidic, the amount of acidulant used can be reduced, the acidity can be suppressed, and the collagen odor can be made difficult to feel.

  Moreover, it is preferable to contain 2-10 mass% of said collagen peptides. According to this, the physiologically active effect of collagen can be sufficiently obtained, and the increase in the collagen odor can be suppressed.

  The collagen peptide preferably has an average molecular weight of 4000 or less. According to this, the calcium reactive gelling agent is easily gelled.

  Moreover, it is preferable that the said acidic jelly food / beverage products are less than pH 4.6, and it is more preferable that it is less than pH 4.0. According to this, sterilization conditions can be relaxed, deterioration of flavor, gel strength, etc. can be prevented, and energy required for production can be reduced.

  Another aspect of the present invention is a raw material solution containing a collagen peptide, a calcium-reactive gelling agent, one or more selected from phosphoric acid, phytic acid, and gluconic acid, and calcium phosphate, Provided is a method for producing an acidic jelly food or drink characterized by subjecting one or more selected from phosphoric acid, phytic acid, and gluconic acid to a pH of less than 4.6 after being subjected to a sterilization step and a container filling step To do.

  According to the method for producing an acidic jelly food or drink according to the present invention, calcium phosphate is used as a calcium ion source necessary for the gelation action of a calcium-reactive gelling agent, and 1 selected from phosphoric acid, phytic acid, and gluconic acid. Since it adjusts to less than pH 4.6 by seed | species or 2 or more types, as above-mentioned, the collagen peptide containing acidic jelly food / beverage products by which the collagen smell was suppressed well can be obtained. In addition, by adjusting the pH to less than 4.6, necessary and sufficient sterilization treatment can be performed at a relatively low temperature, and the heat sterilization conditions can be relaxed to prevent deterioration of flavor, gel strength, etc. The required energy can be reduced.

  In the said invention, it is preferable to perform the said sterilization process by the sterilization time (t) calculated | required from the following (I) formula by making sterilization temperature (T) 85-130 degreeC. According to this, necessary and sufficient sterilization can be performed under conditions where the pH of the jelly food or drink is less than 4.6.

(In the formula, T represents the sterilization temperature (° C.) and t represents the sterilization time (seconds).)

  In the above invention, the raw material solution having one or more selected from phosphoric acid, phytic acid, and gluconic acid and adjusted to a pH of less than 4.0 is used in the sterilization step and the container filling step. It is preferable to attach. According to this, sterilization conditions can be made milder, deterioration of flavor, gel strength, etc. can be prevented, and energy required for production can be reduced.

  Moreover, it is preferable to perform the said sterilization process by the sterilization time (t) calculated | required from the following (II) formula by making sterilization temperature (T) 65-120 degreeC. According to this, necessary and sufficient sterilization can be performed under conditions where the pH of the jelly food or drink is less than 4.0.

(In the formula, T represents the sterilization temperature (° C.) and t represents the sterilization time (seconds).)

  In the said invention, it is preferable to prepare the said raw material solution by mixing the solution which disperse | distributed and melt | dissolved the calcium reactive gelling agent in water with the solution which disperse | distributed and melt | dissolved the other raw material in water.

  According to the acidic jelly food / beverage product of the present invention, in the acidic jelly food / beverage product containing collagen peptide, a calcium-reactive gelling agent is used as a gelling agent, and calcium phosphate is used as a calcium ion source necessary for the gelling action. In addition, since it is made acidic by one or more selected from phosphoric acid, phytic acid, and gluconic acid, a collagen peptide-containing acidic jelly food / beverage product in which collagen odor is well suppressed can be obtained.

  Moreover, according to the manufacturing method of acidic jelly food / beverage products of this invention, in the manufacturing method of acidic jelly food / beverage products containing a collagen peptide, a calcium reactive gelling agent is used as a gelling agent, and it is required for the gelatinization effect | action. Collagen peptide-containing acidic jelly with well-suppressed collagen odor because calcium phosphate is used as the calcium ion source and is adjusted to a pH of less than 4.6 by one or more selected from phosphoric acid, phytic acid and gluconic acid Food and drink can be obtained. In addition, by adjusting the pH to less than 4.6, necessary and sufficient sterilization treatment can be performed at a relatively low temperature, and the heat sterilization conditions can be relaxed to prevent deterioration of flavor, gel strength, etc. The required energy can be reduced.

It is the table | surface which showed the range of the preferable sterilization conditions in the relationship between the sterilization temperature and sterilization time when acidic jelly food / beverage products were adjusted to less than pH 4.6 (the hatching part is the range of the preferable sterilization conditions in the figure). It is the table | surface which showed the range of the preferable sterilization conditions in the relationship between the sterilization temperature and sterilization time when acidic jelly food / beverage products are adjusted to less than pH 4.0 (the hatching part is the range of the preferable sterilization conditions in the figure).

  The collagen peptide used in the present invention can be obtained by partially degrading collagen or gelatin by enzyme, acid, alkali treatment or the like to lower the molecular weight. For example, when collagen or gelatin is enzymatically decomposed, it can be obtained by a process such as enzyme deactivation treatment, filtration, concentration, and spray drying.

  Collagen is a high molecular weight protein of about 300,000 in which three polypeptide chains with a molecular weight of about 100,000 gather to form a helical structure. For example, cow bone and cow skin are lime pickled, washed with water, and adjusted to pH 6-8. After adjustment, it is extracted by hot water extraction at 50 to 100 ° C., or pickled pork skin, washed with water, adjusted to pH 4 to 5 and extracted with hot water at 50 to 100 ° C. Moreover, gelatin is obtained by refine | purifying the said extract.

  Although there is no restriction | limiting in particular in the average molecular weight of a collagen peptide, Preferably a weight average molecular weight is 400-15000, More preferably, it is 500-10000, Most preferably, it is 500-4000. When the weight average molecular weight of the collagen peptide is less than 400, there is a tendency that the bitterness and puffiness due to the peptide are strong, and when it exceeds 15000, the viscosity tends to be high and the production handling tends to be difficult. In the present invention, the weight average molecular weight of the collagen peptide means a value measured by the Paguii method (photographic gelatin test method 10th edition, photographic gelatin test method joint council).

  A commercially available collagen peptide having such a molecular weight can be easily obtained. For example, those derived from animals include “Nippi Peptide PBF” (Nippi Corporation), “Nippi Peptide PRA” (Nippi Corporation), “SPC-5000” (Nitta Gelatin Co., Ltd.), “SCP -3100 "(manufactured by Nitta Gelatin Co., Ltd.)," Ikuos HDL-30RD "(manufactured by Nitta Gelatin Co., Ltd.)," Collagen Peptide DS "(manufactured by Kyowa High Foods Co., Ltd.)," Falconix CTP "(Ichimaru Falcos Co., Ltd.) And “Peptan F5000HD” (manufactured by Ruslo).

  Although there is no restriction | limiting in particular in content of the collagen peptide in acidic jelly food / beverage products, 2-10 mass% is preferable and 2-8 mass% is more preferable.

  The calcium-reactive gelling agent used in the present invention refers to a gelling agent that exhibits a gelling action in the presence of calcium ions. For example, deacylated gellan gum, LM pectin, sodium alginate and the like can be preferably exemplified, but are not limited thereto. Among them, deacylated gellan gum is preferable because it has high heat resistance and acid resistance, and an acidic jelly food and drink using the same is excellent in mouthfeel and flavor and can be a product of uniform quality. Two or more calcium-reactive gelling agents may be used in combination.

  Moreover, you may use together the gelatinization effect | action component other than a calcium reactive gelatinizer. As the gelling component other than the calcium-reactive gelling agent, carrageenan, locust bean gum, agar, gelatin, HM pectin, native gellan gum, glucomannan, xanthan gum, and the like can be preferably used. is not. Among these, carrageenan, locust bean gum, and native gellan gum are preferable because they can be used as an acidic jelly food or drink with excellent mouthfeel and flavor when used in combination with deacylated gellan gum.

  Phosphoric acid, phytic acid, and gluconic acid used in the present invention are acidulants that exert a pH lowering action in an aqueous solution.

  Calcium phosphate used in the present invention is a calcium ion source for coexisting with the calcium-reactive gelling agent to exert its gelling action. For example, calcium dihydrogen phosphate, calcium monohydrogen phosphate, phosphoric acid Such as tricalcium. Among these, calcium dihydrogen phosphate is superior in solubility in water compared to calcium monohydrogen phosphate and tricalcium phosphate, and because it itself shows acidity, it reduces the amount of acidulant used, It is preferable because it can suppress acidity and make it difficult to feel the collagen odor.

  In the present invention, in addition to the above, raw materials generally used for acidic jelly foods and drinks can be used as long as the effects are not affected. For example, sugar, fructose, glucose, fructose glucose liquid sugar, aspartame, stevia, acesulfame K, sucralose and other sweeteners, fruit juice, vitamin C, vitamin D, minerals, flavors, coloring agents and the like may be further contained.

  The acidic jelly food / beverage product of the present invention comprises a collagen peptide, a calcium-reactive gelling agent, one or more selected from phosphoric acid, phytic acid, and gluconic acid, calcium phosphate, and other appropriate raw materials. After mixing and dissolving, it is obtained by performing the gelation.

  Specifically, when using deacylated gellan gum as an example, deacylgellan gum is dispersed in water, and if necessary, other gelling components and desired raw materials are mixed to prepare a gelling agent dispersion Then, after preparing a gelling agent solution by heating above its gelling temperature, other raw materials containing one or more selected from phosphoric acid, phytic acid and gluconic acid are added to form a mixed solution To do. The pH of the resulting acidic jelly food or drink is made acidic by adding one or more selected from phosphoric acid, phytic acid and gluconic acid, more preferably less than pH 4.6, most preferably less than pH 4.0. Prepared. At this time, the raw material to be added to the gelling agent solution is preferably dispersed and dissolved in water or the like in advance, and more preferably heated to the gelling temperature of the gelling agent solution or higher and then added to the gellan gum solution. According to this, a gelling component such as deacylated gellan gum can be uniformly dispersed and dissolved without being affected by aggregation or the like due to interaction with other raw materials. When mixed while heating so as not to become a fragile, local and discontinuous gelation is prevented, and an acidic jelly food or drink with a more stable quality can be obtained.

  Gelation is performed by cooling after filling said mixture into a container. Thereby, the gelatinization by the action of the gelling agent proceeds, and the acidic jelly food or drink according to the present invention is obtained. The solid content of the acidic gel food is preferably 3 to 30% by mass. The gel strength is such that the fluidity is not impaired when the container is filled, and the jelly can be easily and easily eaten. Specifically, using a rheometer, a plunger with a circular cross section having a diameter of 10 mm is used. The gel strength measured under the measurement conditions of a moving speed of 60 mm / min and an approach distance of 20 mm is preferably about 10 to 300 gf, and more preferably about 20 to 200 gf.

  On the other hand, the method for producing an acidic jelly food or drink according to the present invention includes a raw material containing a collagen peptide, a calcium-reactive gelling agent, one or more selected from phosphoric acid, phytic acid, and gluconic acid, and calcium phosphate. A solution, which is one or more selected from phosphoric acid, phytic acid, and gluconic acid, adjusted to a pH of less than 4.6, preferably less than 4.0, is subjected to a sterilization step and a container filling step. It is characterized by.

  The sterilization method is not particularly limited. For example, the sterilization method may be performed after filling the container, may be performed before filling the container and may be aseptically filled, and further, heated immediately before filling the container and heated in a high temperature state. A hot pack may be used in which the container is also sterilized by the heat by filling the container.

  The sterilization conditions are not particularly limited as long as the required storability can be ensured. Generally, when the pH of the raw material solution is less than 4.6, the sterilization temperature (T ) Is preferably 85 to 130 ° C., and the sterilization time (t) obtained from the following formula (I) is preferable.

(In the formula, T represents the sterilization temperature (° C.) and t represents the sterilization time (seconds).)

  In addition, the sterilization conditions calculated | required by said Formula (I) are the range of the hatching area | region shown by FIG.

  Moreover, when the pH of the said raw material solution is less than 4.0, it is preferable to carry out by the sterilization time (t) calculated | required from the following (II) formula by making sterilization temperature (T) into 65-120 degreeC.

(In the formula, T represents the sterilization temperature (° C.) and t represents the sterilization time (seconds).)

  In addition, the sterilization conditions calculated | required by said Formula (II) are the range of the hatching area | region shown by FIG.

  There is no restriction | limiting in particular as a kind as a container, A polyethylene terephthalate (PET) container, a bottle can container, an aluminum can container, a steel can container, a plastic cup etc. can be illustrated. In addition, with a pouch with a cap, etc. provided with a straw-shaped mouth part and a cap for sealing the mouth part in a bag-like container made of a flexible sheet obtained by laminating a plastic film and a metal foil There may be. According to this pouch with a spigot, it is possible to easily and easily eat jelly foods and drinks through a straw-shaped suction mouth by opening a cap.

  In addition, the filling operation of the jelly into the pouch with a stopper can be performed by a method described in, for example, Japanese Patent No. 3527019 or Japanese Patent Laid-Open No. 11-157502 by the present applicant.

  In the method for producing an acidic jelly food or drink according to the present invention, the raw material solution is prepared by mixing a solution obtained by dispersing and dissolving a calcium-reactive gelling agent in water with a solution obtained by dispersing and dissolving other raw materials in water. It is preferable. At this time, in the solution in which the calcium reactive gelling agent is dispersed and dissolved in water, other gelling components other than the calcium reactive gelling agent may be mixed as necessary. According to this, since the calcium-reactive gelling agent and other gelling components can be uniformly dispersed and dissolved without being affected by aggregation due to interaction with other raw materials, it is more stable. Quality acidic jelly food and drink can be obtained.

  EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but these examples do not limit the scope of the present invention.

(Test Example 1)
Each raw material was added according to the formulation shown in Table 1 to prepare a base syrup having a pH of 3.8. Separately, a gelling agent dispersion having the composition shown in Table 1 was prepared. The gelling agent dispersion was heated to 90 to 95 ° C. to dissolve, and base syrup was added thereto, heated to 85 ° C., and then charged into a cheapack. After immersing in hot water at 85 ° C. for 20 minutes, the mixture was cooled with running water for 30 minutes.

  The sensory evaluation test by five panelists was performed according to the evaluation criteria shown in Table 2 for the flavor of the acidic jelly food and drink prepared as described above, particularly the collagen odor.

  The results are shown in Tables 3 to 5 below.

  As shown in Table 3, in Example 1 in which calcium dihydrogen phosphate was used as the calcium source and phosphoric acid was used as the sour agent, the acidity was suppressed, and the evaluation was such that the unique odor of collagen was not a concern. . On the other hand, Comparative Example 1 using calcium lactate as the calcium source and citric acid as the sour agent was an evaluation that the acidity was quite strong, the balance of the overall flavor was lost, and the collagen odor was felt strongly. .

  As shown in Table 4, as in Example 1 above, in Example 2 using calcium dihydrogen phosphate as the calcium source and using phosphoric acid as the acidulant, as in Example 1 above, the acidity It was evaluated that the odor of collagen was suppressed and the smell peculiar to collagen was not worrisome. On the other hand, in Comparative Example 2 prepared in the same manner as Example 2 except that calcium lactate was used as the calcium source, the acidity was considerably strong, the balance of the overall flavor was lost, and the collagen-specific odor was strongly felt. It was evaluation.

As shown in Table 5, in Example 3 prepared in the same manner as in Example 2 except that phytic acid was used as a sour agent, as in Examples 1 and 2, the sourness was suppressed, and the smell peculiar to collagen. It was evaluation that was not worried very much. In addition, Example 4 prepared in the same manner as Example 2 except that gluconic acid was used as an acidulant was evaluated to be slightly sour, but not so much of the unique odor of collagen.
On the other hand, in Comparative Example 3 prepared in the same manner as in Example 2 except that citric acid (anhydrous) was used as the acidulant, the acidity was quite strong, the balance of the overall flavor was lost, and the collagen-specific odor was strong. The evaluation was felt.

Claims (11)

  An acidic jelly food / beverage product containing a collagen peptide and a calcium-reactive gelling agent, comprising one or more selected from phosphoric acid, phytic acid, and gluconic acid, and calcium phosphate Acid jelly food and drink.   The acidic jelly food or drink according to claim 1, wherein the calcium phosphate is calcium dihydrogen phosphate.   The acidic jelly food / beverage products of Claim 1 or 2 containing 2-10 mass% of said collagen peptides.   The acidic jelly food or drink according to any one of claims 1 to 3, wherein the collagen peptide has an average molecular weight of 4000 or less.   The acidic jelly food or drink according to any one of claims 1 to 4, which has a pH of less than 4.6.   The acidic jelly food or drink according to claim 5, which has a pH of less than 4.0.   A raw material solution containing a collagen peptide, a calcium-reactive gelling agent, one or more selected from phosphoric acid, phytic acid, and gluconic acid, and calcium phosphate, the phosphoric acid, phytic acid, and gluconic acid The manufacturing method of acidic jelly food / beverage products characterized by attaching | subjecting what was adjusted to less than pH 4.6 by the 1 type (s) or 2 or more types chosen from below to a sterilization process and a container filling process. The manufacturing method of the acidic jelly food / beverage products of Claim 7 which performs the said sterilization process by the sterilization time (t) calculated | required from the following (I) formula by making sterilization temperature (T) into 85-130 degreeC.

(In the formula, T represents the sterilization temperature (° C.) and t represents the sterilization time (seconds).)   The acidic solution according to claim 7, wherein the raw material solution is one or more selected from phosphoric acid, phytic acid, and gluconic acid and adjusted to a pH of less than 4.0. Manufacturing method of jelly food / beverage products. The manufacturing method of the acidic jelly food / beverage products of Claim 9 which performs the said sterilization process by the sterilization time (t) calculated | required from the following (II) formula by making sterilization temperature (T) 65-120 degreeC.

(In the formula, T represents the sterilization temperature (° C.) and t represents the sterilization time (seconds).)   The said raw material solution is prepared by mixing the solution which disperse | distributed and melt | dissolved the calcium reactive gelling agent in water with the solution which disperse | distributed and melt | dissolved the other raw material in water of any one of Claims 7-10. The manufacturing method of acidic jelly food / beverage products.