JP6132457B2 - Beverages containing collagen - Google Patents

Description

  The present invention relates to a beverage containing collagen. Specifically, the present invention relates to a beverage in which aggregation of collagen is suppressed in a beverage containing a high concentration of collagen. Further, the present invention relates to a beverage having a low viscosity, a light drinking mouth and a good flavor.

  Collagen is an important protein that is abundant in connective tissues such as joints and tendons, and skin, and occupies 30% of human protein. Further, since collagen is a natural protein, it is useful for enhancing nutrition of food and drink as a protein source. It has also been discovered that ingesting collagen has physiologically active effects such as relief of arthritis symptoms and activation of neurotransmission. In recent years, the demand for collagen as a functional material is increasing along with an increase in consumer health orientation.

  In particular, there is an increasing demand for beverages containing collagen as one method for easily taking collagen. However, the generation of aggregates derived from collagen components becomes a problem particularly when commercialized as a high-concentration beverage. Once aggregates are generated, it is difficult to eliminate them and the consumer's impression is not good. In addition, it is not preferable from the aspect of flavor that the beverages become non-uniform due to aggregation of the contained components.

  For this reason, a method of making a so-called gel-like food, which is sold in a can container or the like whose appearance is not visible, or is solidified before the collagen is aggregated by using a gelling agent is used.

  As an example of a gel-like food, Patent Document 1 discloses a gel-like food that can be distributed at room temperature, containing a gelling agent in addition to crystalline cellulose and a proteolytic product such as collagen.

  On the other hand, in low-concentration collagen beverages, it is known to improve suspension stability and increase beverage transparency by using a thickener instead of crystalline cellulose. For example, in Patent Document 2, in an acidic milk beverage containing 5% by mass or less of a collagen peptide, sedimentation is suppressed using thickening polysaccharides such as pectin, carboxymethylcellulose, propylene glycol alginate, and soybean polysaccharide. Are listed.

  Patent Document 3 discloses a beverage having viscosity containing collagen, xanthan gum as a thickener, and a cation.

JP 2006-212006 A JP 2001-314152 A JP 2003-116503 A

  The gel-like food described in Patent Document 1 above forms a gel in the cooling process after heating in order to suppress aggregation / separation of protein degradation products such as collagen in heat sterilization treatment such as retort, Stabilize. Therefore, a gelling agent is indispensable as an ingredient, and the food form is also a gel-like food. Thus, as in the present application, it is completely different from a beverage having a low viscosity, a light drinking mouth and preventing aggregation of collagen. .

  In the acidic milk beverage described in Patent Document 2, a beverage having a good suspension stability is obtained by using a thickener, but a beverage having a high beverage viscosity and a light drinking mouth is obtained. Absent.

  The beverage described in Patent Document 3 is intended to obtain a transparent, viscous beverage having a smoothy texture, and since it does not contain crystalline cellulose, a beverage with low viscosity and suppressed aggregation is obtained. I can't.

  It is an object of the present invention to provide a beverage that has a high concentration of collagen and that has reduced collagen aggregation, a low viscosity, a light mouthfeel, and a good flavor.

  The present inventors have found that in a beverage containing high-concentration collagen, the presence of aggregates can be suppressed even in a low-viscosity beverage form by coexisting with crystalline cellulose in a state where collagen is dispersed. It came to make.

That is, the present invention is as follows.
(1) A beverage containing collagen and crystalline cellulose and having a viscosity of 100 mPa · s or less.
(2) The beverage according to (1), wherein the collagen content is 5% by mass or more.

  INDUSTRIAL APPLICABILITY The present invention can provide a beverage that contains a high concentration of collagen, inhibits aggregation of collagen, has a low viscosity, has a light drinking mouth, and has a good flavor.

The present invention will be specifically described below.
The beverage of the present invention contains collagen and crystalline cellulose.

<Collagen>
In the present invention, “collagen” means gelatin having an average molecular weight of about 100,000 to 150,000, or a collagen peptide obtained by further hydrolyzing gelatin. What can be added to food and drink as a collagen component corresponds to the collagen of the present invention. These can be extracted from cows, pigs, birds and fish. These may be used alone or in combination of two or more. In particular, it is preferable to use fish-derived collagen from the viewpoints of good absorbability, high safety, and low peculiar smell.

<Average molecular weight of collagen>
The smaller the average molecular weight of collagen, the higher the absorbability in the body, but the stronger the bitterness, puffiness and odor that are characteristic of it. For this reason, it is preferable that the average molecular weight of collagen is 500-10000, and 1000-8000 are more preferable.

<Method for producing collagen>
The method for producing collagen used in the present invention is not particularly limited, and collagen obtained from fish skin, fish scales, pig skin, chicken skin, cow bones, etc. by a normal production method can be used. Furthermore, it is preferable that the obtained collagen or gelatin is hydrolyzed and reduced in molecular weight by one or a combination of acid, alkali, enzyme, and heating. In particular, it is preferable to use an enzyme treatment as a hydrolysis method from the viewpoint of flavor.

<Crystalline cellulose>
The “crystalline cellulose” used in the present invention is a crystalline cellulose alone or a cellulose composite containing crystalline cellulose and a hydrophilic gum. The term “composite” as used herein means that the surface of crystalline cellulose is coated with a hydrophilic gum by chemical bonds such as hydrogen bonds. As the crystalline cellulose, it is preferable to use a complex from the viewpoint of suspension stability of the beverage.

  As used herein, “cellulose” is a naturally derived water-insoluble fibrous material containing cellulose. Examples of raw materials include wood, bamboo, wheat straw, rice straw, cotton, ramie, bagasse, kenaf, beet, squirts, and bacterial cellulose. Even if one kind of natural cellulosic material is used as a raw material, a mixture of two or more kinds can be used.

  The average degree of polymerization of “crystalline cellulose” that can be used in the present invention is preferably 500 or less. The average degree of polymerization can be measured by a reduced specific viscosity method using a copper ethylenediamine solution specified in the crystalline cellulose confirmation test (3) of “14th revised Japanese pharmacopoeia” (published by Yodogawa Shoten). If the average degree of polymerization is 500 or less, it is preferable in the case of compounding with the hydrophilic gum because the cellulose-based material is easily subjected to physical treatment such as stirring, pulverization, and grinding in the process, and the compounding is easily promoted. . More preferably, the average degree of polymerization is 300 or less, and still more preferably, the average degree of polymerization is 250 or less. The lower the average degree of polymerization, the easier the control of complexing. Therefore, the lower limit is not particularly limited, but a preferred range is 10 or more.

  Examples of a method for controlling the average degree of polymerization include hydrolysis treatment. By the hydrolysis treatment, the depolymerization of the amorphous cellulose inside the cellulose fiber proceeds, and the average degree of polymerization decreases. At the same time, in addition to the above-mentioned amorphous cellulose, impurities such as hemicellulose and lignin are removed by the hydrolysis treatment, so that the inside of the fiber becomes porous. Thereby, in the step of imparting mechanical shearing force to cellulose and the hydrophilic gum in the kneading step or the like, the cellulose is easily subjected to mechanical treatment, and the cellulose is easily refined. As a result, the surface area of the cellulose is increased, and the control of complexing with the hydrophilic gum is facilitated.

  The method for hydrolysis is not particularly limited, and examples thereof include acid hydrolysis, hydrothermal decomposition, steam explosion, and microwave decomposition. These methods may be used alone or in combination of two or more. In the acid hydrolysis method, an average polymerization is easily carried out by adding an appropriate amount of a protonic acid, a carboxylic acid, a Lewis acid, a heteropolyacid, and the like while stirring the cellulose-based substance in an aqueous medium, and heating while stirring. You can control the degree. The reaction conditions such as temperature, pressure, and time at this time vary depending on the cellulose species, cellulose concentration, acid species, and acid concentration, but are appropriately adjusted so as to achieve the desired average degree of polymerization. For example, the conditions of processing a cellulose for 10 minutes or more under 100 degreeC or more and pressurization using the mineral acid aqueous solution of 2 mass% or less are mentioned. Under these conditions, a catalyst component such as an acid penetrates into the inside of the cellulose fiber, the hydrolysis is accelerated, the amount of the catalyst component to be used is reduced, and subsequent purification is facilitated.

  The cellulose in the crystalline cellulose used in the present invention is preferably in the form of fine particles. The particle shape of cellulose is crystalline cellulose in a pure water suspension at a concentration of 1% by mass, a high shear homogenizer (manufactured by Nippon Seiki Co., Ltd., trade name “Excel Auto Homogenizer ED-7”, processing conditions: 15 revolutions, A high-resolution scanning microscope (SEM) was prepared by diluting an aqueous dispersion dispersed at 000 rpm × 5 minutes to 0.1 to 0.5 mass% with pure water, cast on mica, and air-dried. Or expressed by the ratio (L / D) when the major axis (L) and minor axis (D) of the particle image obtained when measured with an atomic force microscope (AFM) are used. Calculated as the average value of the particles.

  L / D is preferably 20 or less, more preferably 15 or less, further preferably 10 or less, particularly preferably 5 or less, and most preferably 4 or less.

<Hydrophilic gum>
The hydrophilic gum used when complexed with the crystalline cellulose is a hydrophilic polymer substance containing sugar or polysaccharide as part of its chemical structure. Here, the hydrophilic property means that a part of the material is dissolved in pure water at room temperature. When the hydrophilicity is quantitatively defined, 0.05 g of this new aqueous gum is dissolved in 50 mL of pure water under stirring (stirrer chip) until equilibrium and processed with a membrane filter having an opening of 1 μm. The component to be contained is contained in the hydrophilic gum in an amount of 1% by mass or more. In the case where a polysaccharide is used as the hydrophilic gum, the following are suitable.

  For example, psyllium seed gum, locust bean gum, guar gum, tamarind seed gum, karaya gum, chitosan, gum arabic, gati gum, tragacanth gum, agar, carrageenan, alginic acid, sodium alginate, calcium alginate, HM pectin, LM pectin, Azotobacter vinelandie gum, xanthan gum , Curdlan, pullulan, dextran, gellan gum, gelatin, carboxymethylcellulose sodium (CMC-Na), carboxymethylcellulose calcium, methylcellulose, hydroxypropylcellulose, hydroxyethylcellulose, and other cellulose derivatives. Two or more of these hydrophilic gums may be combined.

  Among the above-mentioned hydrophilic gums, CMC-Na, Karaya gum, and xanthan gum are preferable in that they are easily complexed with crystalline cellulose and the resulting composite has excellent suspension stability, and CMC-Na and Karaya gum prevent aggregation. It is more preferable at a point, and CMC-Na is especially preferable at the point which combines low viscosity.

<CMC-Na>
CMC-Na is one in which the hydroxyl group of cellulose is substituted with monochloroacetic acid and has a linear chemical structure in which D-glucose is linked by β-1,4. CMC-Na is obtained by dissolving pulp (cellulose) with a sodium hydroxide solution and etherifying with monochloro acid (or its sodium salt).

  In particular, it is preferable from the viewpoint of complexing to use CMC-Na having a substitution degree and a viscosity adjusted within a specific range. The degree of substitution is the degree to which a carboxymethyl group is ether-bonded to a hydroxyl group in cellulose, and is preferably 0.6 to 2. If the degree of substitution is in the above range, it is preferable because the dispersibility of CMC-Na is sufficient and the production is easy. More preferably, the substitution degree is 0.6 to 1.3. The viscosity of CMC-Na is preferably 500 mPa · s or less, more preferably 200 mPa · s or less, and further preferably 50 mPa · s or less in a 1% by mass pure aqueous solution. Particularly preferably, it is 20 mPa · s or less. The lower the viscosity of CMC-Na, the easier the complexing with cellulose and hydrophilic gum is promoted, and the lower limit is not particularly set, but the preferred range is 1 mPa · s or more.

<Kalaya gum>
Karaya gum is a refined sap of a mosquito tree in the family Aoyagi. Commercially available grades include Hand-picked-selected (HPS), Superior No.1, Superior No.2, Superior No.3, and Shifting, based on color, bark, and foreign material ratio (published in Sachishobo 2001) Kunizaki and Sano, “Food polysaccharides” on page 88, Table 4-4). The Karaya gum used in the present invention can be used without limitation as long as it can be used in food. Among these, HPS and Superior No. 1 are preferable for use in the present invention, and HPS is preferable in terms of suspension stability of the complex. In particular, those derived from Sterculia urens in central and northern India are preferred in terms of suspension stability of the complex.

<Xanthan gum>
Xanthan gum is a gum made by fermenting starch such as corn by the bacterium Xanthomonas campestris, and consists of repeating units of glucose 2 molecules, mannose 2 molecules, and glucuronic acid. The xanthan gum used in the present invention includes potassium salts, sodium salts, and calcium salts. If it is a grade which has said structure and can be used with a foodstuff, it can be used without a restriction | limiting in a viscosity.

<Combination ratio of cellulose and hydrophilic gum>
The cellulose composite used in the present invention preferably contains 50 to 99% by mass of cellulose and 1 to 50% by mass of hydrophilic gum. As a result of the complexation, the hydrophilic gum coats the surface of the cellulose particles with chemical bonds such as hydrogen bonds, whereby suspension stability and dispersion stability are exhibited when dispersed in an aqueous solution. In addition, by using cellulose and hydrophilic gum with the above composition, complexing is promoted, suspension stability and dispersion stability in an aqueous dispersion are improved, and an effect of preventing precipitation of water-insoluble components is achieved. Can do.

<Volume average particle diameter of cellulose composite in dispersion>
The cellulose composite is preferably composed of cellulose composite fine particles having a volume average particle diameter of 0.01 to 200 μm in the dispersion. The volume average particle size of the cellulose composite is more preferably 20 μm or less. Here, the volume average particle size was determined by treating the cellulose composite with a pure water suspension at a concentration of 1% by mass, and treating with a high shear homogenizer (manufactured by Nippon Seiki Co., Ltd., trade name “Excel Auto Homogenizer ED-7”). : Volume obtained by dispersion at a rotational speed of 15,000 rpm × 5 minutes) and laser diffraction (manufactured by Horiba, Ltd., trade name “LA-910”, ultrasonic treatment for 1 minute, refractive index 1.20) It is the cumulative 50% particle size in the frequency particle size distribution.

  When the volume average particle size of the cellulose composite is 20 μm or less, the dispersion stability and suspension stability of the cellulose composite are more easily improved. In addition, when a food containing a cellulose composite is eaten, a smooth texture with no roughness can be provided. More preferably, the volume average particle diameter is 15 μm or less, particularly preferably 10 μm or less, and further preferably 8 μm or less. Since the dispersion stability and suspension stability of the cellulose composite are more easily improved as the volume average particle size is smaller, the lower limit is not particularly limited, but a preferable range is 0.1 μm or more.

<Weight average particle diameter of cellulose composite as dry powder>
In the cellulose composite produced as a dry powder, these fine particles aggregate to form a secondary aggregate having an apparent weight average particle diameter of 10 to 250 μm. This secondary aggregate is disintegrated when stirred in water and dispersed in the above-mentioned cellulose composite fine particles. This apparent weight average particle diameter was obtained by sieving 10 g of a sample for 10 minutes using a low-tap type sieve shaker (Sieve Shaker A type manufactured by Hira Kogakusho) or a JIS standard sieve (Z8801-1987). The cumulative weight is 50% particle size in the particle size distribution. The weight-average particle diameter of the secondary aggregate of the cellulose composite after drying and the volume-average particle diameter of the cellulose composite in the dispersion by laser diffraction were completely different in measurement principle, and thus were obtained respectively. The values are not necessarily correlated.

<Amount of colloidal component of cellulose composite>
Furthermore, the cellulose composite preferably contains 30% by mass or more of the colloidal cellulose component. The content of the colloidal cellulose component as used herein means that the cellulose composite is made into a pure water suspension at a concentration of 1% by mass, and a high shear homogenizer (manufactured by Nippon Seiki Co., Ltd., trade name “Excel Auto Homogenizer ED-7”). “Processing conditions: Dispersed at 15,000 rpm × 5 minutes) and centrifuged (trade name“ 6800 type centrifuge ”, rotor type RA-400, manufactured by Kubota Corporation), processing conditions: centrifugal force 2, 000 rpm (5600 G * G is gravitational acceleration) × 15 minutes) and the mass percentage of the solid content (including cellulose and hydrophilic gum) remaining in the supernatant after centrifugation. The size of the colloidal cellulose component is preferably 10 μm or less, more preferably 5 μm or less, and particularly preferably 1 μm or less. The size here refers to a cellulose composite made into a pure water suspension at a concentration of 1% by mass, and a high shear homogenizer (manufactured by Nippon Seiki Co., Ltd., trade name “Excel Auto Homogenizer ED-7”). 15,000 rpm × 5 minutes), volume frequency particle size distribution obtained by laser diffraction method (manufactured by Horiba, Ltd., trade name “LA-910”, ultrasonic treatment 1 minute, refractive index 1.20) This is the 50% cumulative particle diameter (volume average particle diameter). When the content of the colloidal cellulose component is 30% by mass or more, the dispersion stability and the suspension stability are more easily improved. More preferably, it is 40 mass% or more, Most preferably, it is 50 mass% or more. The greater the colloidal cellulose component content, the higher the dispersion stability. Therefore, the upper limit is not particularly limited, but a preferred range is 100% by mass or less.

<Storage elastic modulus of cellulose composite>
Next, the storage elastic modulus (G ′) of the cellulose composite that can be used in the present invention will be described. The cellulose composite that can be used in the present invention preferably has a storage elastic modulus (G ′) of 0.06 Pa or more of an aqueous dispersion containing 1% by mass of the cellulose composite. The storage elastic modulus expresses the rheological elasticity of the aqueous dispersion and expresses the degree of complexation between cellulose and hydrophilic gum. The higher the storage elastic modulus, the more complex the cellulose and hydrophilic gum is, and the more rigid the network structure in the aqueous dispersion of the cellulose composite. The more rigid the network structure, the better the dispersion stability and suspension stability of the cellulose composite. As a method for measuring the storage elastic modulus, first, a cellulose composite is subjected to a high shear homogenizer (manufactured by Nippon Seiki Co., Ltd., trade name “Excel Auto Homogenizer ED-7” treatment condition: 15,000 rpm × 5 minutes). It is used and dispersed in pure water to prepare a 1.8 mass% pure water dispersion, and the obtained water dispersion is allowed to stand at room temperature for 3 days. The strain dependence of the stress of this water dispersion was measured using a viscoelasticity measuring device (Rheometric Scientific, Inc., ARES100FRTN1 type, geometry: Double Wall Couette type, temperature: constant 25.0 ° C., angular velocity: 20 rad / sec, strain: Sweeping within the range of 1 → 794%, the aqueous dispersion is slowly charged using a dropper so as not to break the fine structure, and after standing for 5 minutes, measurement is started in the Dynamic Strain mode). The storage elastic modulus in the present invention is a value of 20% strain on the strain-stress curve obtained by the above measurement. The larger the value of the storage elastic modulus, the more elastic the structure of the aqueous dispersion formed by the cellulose composite, indicating that cellulose and hydrophilic gum are highly complexed. The storage elastic modulus of the cellulose composite is more preferably 0.20 Pa or more, further preferably 0.35 Pa or more, further preferably 0.70 Pa or more, particularly preferably 1.1 Pa or more, and most preferably 2.0 Pa or more.

  The upper limit is not particularly set, but it is 6.0 Pa or less in consideration of ease of drinking when it is used as a beverage. It is preferable that the pressure is 6.0 Pa or less because the drinking mouth is light in the addition amount of the cellulose composite that can sufficiently obtain the collagen aggregation suppressing effect and the water suspension stability.

<Viscosity of cellulose composite>
Next, the viscosity of the cellulose composite that can be used in the present invention will be described. The viscosity of the cellulose composite measured with a 1% by mass pure aqueous solution is preferably 300 mPa · s or less. Here, the viscosity refers to a viscometer (TVB-10 type viscometer manufactured by Toki Sangyo Co., Ltd.) after filling a 200 ml beaker with an aqueous solution prepared to 1% by mass in pure water and adjusting the temperature to 25 ° C. The measured value after rotating the rotor at 60 rpm for 30 seconds after inserting the rotor into the dispersion using () can be changed as appropriate depending on the viscosity. It is as follows: 1 to 20 mPa · s: BL type, 21 to 100 mPa · s: No1, 101 to 300 mPa · s: No2, 301 mPa · s: No3). The lower the viscosity, the better when it is used in beverages, because it makes it easier to express a clean throat. More preferably, it is 250 mPa * s or less, More preferably, it is 100 mPa * s or less, Most preferably, it is 50 mPa * s or less, Most preferably, it is 30 mPa * s or less. The lower limit is not particularly set, but is 5 mPa · s or more.

<Hydrophilic substance>
In addition to the hydrophilic gum, a hydrophilic substance may be further added to the cellulose composite for the purpose of enhancing the dispersibility in water. A hydrophilic substance is an organic substance that is highly soluble in cold water and hardly causes viscosity. Hydrophilic polysaccharides such as starch hydrolysates, dextrins, indigestible dextrin, polydextrose, fructooligosaccharides, galactooligosaccharides , Maltooligosaccharides, isomaltooligosaccharides, lactose, maltose, sucrose, oligosaccharides such as α-, β-, and γ-cyclodextrin, monosaccharides such as glucose, fructose, sorbose, and sugar alcohols such as maltitol, sorbit, erythritol Kinds etc. are suitable. Two or more kinds of these hydrophilic substances may be combined. Among the above, hydrophilic polysaccharides such as starch hydrolysates, dextrins, indigestible dextrins, and polydextrose are preferable from the viewpoint of dispersibility.

<Inorganic salt>
It is preferable from the surface of aggregation suppression to contain an inorganic salt in a cellulose composite. Any inorganic salt that can be used as a food additive can be used, but calcium chloride is particularly preferred. As a cellulose composite containing calcium chloride, Avicel BV1518 (manufactured by FMC BioPolymer) is available.
Regarding the blending of the other components, it is free to blend to such an extent that the dispersion and stability of the composition in water are not impaired.

<Method for producing cellulose composite>
The manufacturing method of the cellulose composite which can be used for this invention is demonstrated. The cellulose composite satisfying the specific storage elastic modulus of the present invention is obtained by imparting mechanical shearing force to cellulose and hydrophilic gum in the kneading step to make the cellulose finer and to make the hydrophilic gum complex on the cellulose surface. can get. Moreover, you may add hydrophilic gum, another additive, etc. What passed through the above-mentioned process is dried as needed. The cellulose composite that can be used in the present invention may be in any form, such as an undried product and a dried product after the mechanical shearing described above.

  In order to give mechanical shearing force, a kneading method using a kneader or the like can be applied. As the kneading machine, a kneader, an extruder, a planetary mixer, a reiki machine or the like can be used, and it may be a continuous type or a batch type. The temperature at the time of kneading may be a result, but when heat is generated due to a compounding reaction, friction, or the like at the time of kneading, the kneading may be performed while removing the heat. These models can be used alone, but two or more models can be used in combination. These models may be appropriately selected depending on the viscosity requirements in various applications. The solid content during kneading is preferably 20% by mass or more. It is preferable to knead the kneaded material in a semi-solid state where the viscosity of the kneaded material is high, because the kneaded material does not become a shab-subber state, and the kneading energy described below is easily transmitted to the kneaded material, and the compounding is promoted. The solid content at the time of kneading is more preferably 30% by mass or more, and further preferably 40% by mass or more. The upper limit is not particularly limited, but the practical range is preferably 90% by mass or less, considering that the kneaded product does not become a crumbly state with a small amount of water and a sufficient kneading effect and a uniform kneading state can be obtained. More preferably, it is 70 mass% or less, More preferably, it is 60 mass% or less. Moreover, in order to make solid content into the said range, as a timing to add water, a required amount may be added before a kneading | mixing process, may be added in the middle of a kneading | mixing process, or both may be implemented. good.

  Here, the kneading energy will be described. The kneading energy is defined by the amount of electric power (Wh / kg) per unit mass of the kneaded product. The kneading energy is preferably 50 Wh / kg or more. If the kneading energy is 50 Wh / kg or more, the grindability imparted to the kneaded product is high, the complexing of cellulose and hydrophilic gum is promoted, and the dispersion stability and suspension of an acidic or high salt cellulose complex Stability is improved. More preferably, it is 80 Wh / kg or more, More preferably, it is 100 Wh / kg or more.

  The higher the kneading energy, the more complex is considered to be promoted. However, if the kneading energy is too high, the equipment becomes industrially excessive and the equipment is overloaded. Is preferably 1000 Wh / kg.

  The degree of complexation is considered to be the proportion of hydrogen bonds between cellulose and other components. As the compounding progresses, the proportion of hydrogen bonds increases and the effect of the present invention improves. Moreover, the storage elastic modulus (G ′) of the cellulose composite increases as the composite progresses.

  In obtaining the cellulose composite that can be used in the present invention, when drying the kneaded product obtained from the above-mentioned kneading step, tray drying, spray drying, belt drying, fluidized bed drying, freeze drying, micro drying, A known drying method such as wave drying can be used. When the kneaded product is subjected to a drying step, it is preferable that water is not added to the kneaded product, and the solid content concentration in the kneading step is maintained and the dried step is used. The moisture content of the dried cellulose composite is preferably 1 to 20% by mass. By setting the moisture content to 20% or less, problems such as stickiness and rot, and cost problems in transportation and transportation are less likely to occur. More preferably, it is 15% or less, and particularly preferably 10% or less. Moreover, by setting it as 1% or more, dispersibility does not deteriorate because of excessive drying. More preferably, it is 1.5% or more.

  When the cellulose composite is distributed in the market, it is preferable to pulverize the cellulose composite obtained by drying into a powder form because the powder is easier to handle. However, when spray drying is used as a drying method, drying and pulverization can be performed at the same time, so pulverization is not necessary. When the dried cellulose composite is pulverized, a known method such as a cutter mill, a hammer mill, a pin mill, or a jet mill can be used. The degree of pulverization is such that the pulverized product passes through a sieve having an opening of 1 mm. More preferably, it is preferable to pulverize the sieve having a mesh opening of 425 μm so that the average particle size (weight average particle size) is 10 to 250 μm.

  When the dried cellulose composite is stirred in water, a stable colloidal dispersion having a smooth structure and a smooth structure in which cellulose is uniformly dispersed is formed, and has an excellent function as a stabilizer and the like. .

Hereinafter, the beverage of the present invention will be described.
<About beverages>
The beverage of the present invention has fluidity at normal temperature (25 to 30 ° C.) and is not a gel. For example, when the container containing the beverage is tilted, the contents flow. A thickener may be added as long as it does not form a gel.

<Viscosity of beverage>
The viscosity of the beverage of the present invention is 100 mPa · s or less at 25 ° C. Here, the viscosity means that the beverage is inserted into the beverage using a viscometer (manufactured by Toki Sangyo Co., Ltd., TVB-10 type viscometer), then left to stand for 30 seconds, and then rotated at 60 rpm for 30 seconds. (The rotor can be appropriately changed depending on the viscosity. The rotor to be used is as follows. 1 to 20 mPa · s: BL type, 21 to 100 mPa · s: No 1, 101 to 300 mPa) -S: No2, 301mPa * s: No3). If it is in this range, a drink that is easy to drink can be prepared. From this viewpoint, it is preferably 50 mPa · s or less, more preferably 10 mPa · s or less, and further preferably 8 mPa · s or less.

<Collagen content>
The content of collagen in the beverage in the present invention is preferably 0.1% by mass or more in terms of dry matter. More preferably, it is 1 mass% or more, More preferably, it is 2 mass% or more, Especially preferably, it is 3.5 mass% or more, Most preferably, it is 5 mass% or more. Within this range, it is possible to sufficiently ingest nutritional components that are expected to have physiologically active effects such as alleviation of arthritic symptoms while supplementing collagen consumed in one day. In particular, the upper limit is not set, but 10% by mass or less is preferable from the viewpoint of ease of drinking. In the case of a wet product, a value obtained by converting the mass of the solid content into a dry product is applied. Even if it contains more than 10% by mass of collagen, it is included as the best form as long as it is a concentrated liquid or the like that is not taken directly but is diluted.

<Content of crystalline cellulose>
Although there is no restriction | limiting in particular as content of crystalline cellulose, 0.01 mass% or more is preferable. By making the addition amount of crystalline cellulose 0.01% by mass or more, the effect of preventing the aggregated suspended matter of collagen is improved. More preferably, it is 0.05 mass% or more, More preferably, it is 0.1 mass% or more, Especially preferably, it is 0.2 mass% or more, Most preferably, it is 0.3 mass% or more. Although the upper limit is not particularly set, it is preferably 5% by mass or less from the viewpoint of ease of drinking (over the throat and rough tongue).

<Beverage pH>
It is preferable that pH of the drink of this invention exists in the range of 3-7. More preferably, it is 3 to 6.5. By adjusting within this range, the odor peculiar to collagen can be reduced. The pH can be adjusted by using a general method such as adding citric acid or sodium bicarbonate. The pH can be measured using a general pH meter (pH meter D-50 manufactured by HORIBA).

<Combinable ingredients>
Ingredients that may be added to beverages include antioxidants, fragrances, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, pigments, emulsifiers, preservatives, seasonings, You may mix | blend additives, such as a sweetener, a sour agent, fruit juice extract, vegetable extracts, nectar extract, a pH adjuster, a quality stabilizer, individually or in combination.

<Beverage production method>
The following method is mentioned as a method of manufacturing the drink containing collagen and crystalline cellulose. A beverage can be produced by dispersing crystalline cellulose in water simultaneously with main raw materials or components such as a colorant, a flavoring agent, a sour agent, and a thickener.

  Further, when the crystalline cellulose is a dry powder, the dispersion method in water may be carried out by using various kneaders such as various dispersers, emulsifiers, and grinders that are usually used in the production process of foods and the like. it can. Specific examples of the kneader include various types of mixers such as a propeller stirrer, high-speed mixer, homomixer, and cutter, mills such as a ball mill, colloid mill, bead mill, and reiki machine, and dispersions represented by high-pressure homogenizers such as a high-pressure homogenizer and nanomizer. A kneader represented by a machine / emulsifier, a planetary mixer, a kneader, an eccluder, a turbulizer, or the like can be used. Two or more kneaders may be used in combination. Dispersion is easier when performed while heating.

  When the beverage contains 0.01% by mass or more of particles having a volume average particle size of 20 μm or more as a water-insoluble component, a pressure of 10 MPa or more is applied in the production process using a high-pressure homogenizer (eg, Manton Gorin homogenizer manufactured by APV). From the viewpoint of stability, it is preferable to keep the particles small. The water-insoluble component is a food component such as collagen, mineral, dietary fiber, calcium, cocoa, etc., and even when partially dissolved in a beverage, it is present in a state of being mostly suspended. Here, the volume average particle size is 50 integrated in the volume frequency particle size distribution obtained by laser diffraction method (trade name “LA-910” manufactured by Horiba, Ltd., ultrasonic treatment 1 minute, refractive index 1.20). % Particle diameter.

  In the beverage of the present invention, it is preferable that the volume average particle diameter of the insoluble component before filling in the container is 50 μm or less because there is little roughness when contained in the mouth and the drinking mouth is good. 30 μm or less is more preferable, and 20 μm or less is particularly preferable.

<Sterilization conditions>
In the present invention, any sterilization method defined in the Food Sanitation Law may be used. The sterilization methods include indirect sterilization methods such as ultra-high temperature instantaneous sterilization (UHT sterilization) and retort sterilization, and direct sterilization methods. Indirect sterilization is preferable as the sterilization method in the present invention, and ultra high temperature instantaneous sterilization (UHT sterilization) is particularly preferable. Ultra high temperature flash sterilization is preferably performed at 130 to 150 ° C, more preferably 135 to 145 ° C for 1 to 60 seconds, more preferably 3 to 30 seconds, and most preferably 5 to 20 seconds. However, the effect of reducing aggregates can be sufficiently maintained.

<Storage format>
Containers used for filling beverages with containers are molded containers mainly composed of polyethylene terephthalate (so-called PET bottles), metal cans, containers made of metal foil and plastic films, as with ordinary beverages. , Bottles, paper packs and the like can be stored.

  The invention is illustrated by the following examples. However, these do not limit the scope of the present invention. Hereinafter, each evaluation method will be described.

<Evaluation method of aggregate reduction effect>
The generated agglomerates were determined visually by setting a standard. Aggregates were evaluated by the amount of suspended matter generated at the top of the beverage.
○ (excellent): None to occur thinly in part, △ (possible): thinly occur on one side, x (impossible): overall darkly generated.

<Method for evaluating suspension stability>
The suspension stability of the beverage was determined visually by setting a standard. Suspension stability was evaluated by the amount of sediment on the bottom of the container.
○ (excellent): No sedimentation-partial sedimentation, Δ (possible): thin sedimentation on one side, x (impossibility): overall sedimentation.

<Redistribution count>
The number of re-dispersions is the number of times the container filled with the beverage is slowly moved up and down in order to eliminate agglomerates and sediments at the top of the beverage (rotated 180 ° over 5 seconds and 180 ° C. over 5 seconds) One set of operations to return is counted as one redistribution count). When aggregates and sediments in the upper part of the beverage were generated, the number of redispersions required to eliminate them was measured.

<PH>
The pH was measured using a pH meter (pH meter D-50 manufactured by HORIBA).

<Viscosity>
Using a viscometer (manufactured by Toki Sangyo Co., Ltd., TVB-10 type viscometer), the rotor selected under the following conditions was inserted into the prepared beverage, allowed to stand for 30 seconds, rotated at 60 rpm for 30 seconds, and measured. did.
Rotor: 1 to 20 mPa · s: BL type, 21 to 100 mPa · s: No1, 101 to 300 mPa · s: No2, 301 mPa · s: No3

Example 1
A collagen beverage was prepared using crystalline cellulose as follows. After adding pure water to 280 g of commercially available collagen-containing powder (Meiji Seika Co., Ltd., containing 5 g of collagen derived from fish in 7 g of amino collagen), cellulose composite (Asahi Kasei Chemicals Co., Ltd., trade name) Theolas RC-591, composition: crystalline cellulose / CMC-Na = 89.0 / 11.0 parts by mass, volume average particle size: 7.9 μm, particle L / D: 4.4, colloidal component amount: 77% by mass 0.6 g of viscosity (1% aqueous dispersion): 27 mPa · s and storage modulus (1% aqueous dispersion: 0.32 Pa) were added. Subsequently, after measuring up so that the total amount becomes 3000 g, it was dispersed for 10 minutes at 500 rpm using a propeller-type stirrer to obtain a beverage 1. Beverage 1 is treated with a high-pressure homogenizer (Manton Gorin homogenizer pressure 20 MPa manufactured by APV), and then ultra-high temperature instantaneous sterilization (UHT) device (Powerpoint International Co., Ltd., small continuous UHT device) is used at 140 ° C. for 10 seconds. And sterilized with a glass bottle (capacity 250 mL). The viscosity and pH of the beverage after standing in an atmosphere at 25 ° C. for 1 day were measured. Furthermore, after storing this at 5 ° C. for 14 days, the appearance was visually observed (aggregation, sedimentation), and the number of redispersions was measured. The evaluation results are shown in Table-1.

(Example 2)
Using 1.5 g of the same cellulose composite as in Example 1, a beverage was prepared in the same manner as in Example 1, and measured and evaluated. The results are shown in Table-1.

(Example 3)
Using 6.0 g of the same cellulose composite as in Example 1, a beverage was prepared in the same manner as in Example 1, and measured and evaluated. The results are shown in Table-1.

Example 4
Using 12.0 g of the same cellulose composite as in Example 1, a beverage was prepared in the same manner as in Example 1, and measured and evaluated. The results are shown in Table-1.

(Example 5)
Using 15.0 g of the same cellulose composite as in Example 1, a beverage was prepared in the same manner as in Example 1, and measurement and evaluation were performed. The results are shown in Table-1.

(Example 6)
Using 27.0 g of the same cellulose composite as in Example 1, a beverage was prepared in the same manner as in Example 1, and measured and evaluated. The results are shown in Table-1.

(Example 7)
Using 45.0 g of the same cellulose composite as in Example 1, a beverage was prepared in the same manner as in Example 1, and measurement and evaluation were performed. The results are shown in Table-1.

(Example 8)
Cellulose composite (manufactured by FMC BioPolymer, trade name Avicel BV1518, composition: crystalline cellulose / saccharose / CMC-Na / calcium chloride = 60.0 / 25.0 / 12.0 / 3.0 parts by mass, volume average particle size: Example using 12.0 g of 5.5 μm, colloidal component amount: 71% by mass, viscosity (1% aqueous dispersion): 57 mPa · s, storage modulus (1% aqueous dispersion: 0.51 Pa) In the same manner as in No. 1, a beverage was prepared and measured and evaluated. The results are shown in Table-1.

(Example 9) (Reference example)
Cellulose composite (made by Asahi Kasei Chemicals Corporation, trade name Theolas N-81, composition: crystalline cellulose / karaya gum / dextrin = 80.0 / 10.0 / 10.0 parts by mass, volume average particle size: 8.3 μm, Particle L / D: 4.8, colloidal component amount: 72% by mass, viscosity (1% aqueous dispersion): 15 mPa · s, storage modulus (1% aqueous dispersion: 0.21 Pa) 12.0 g A beverage was prepared in the same manner as in Example 1 and measured and evaluated. Table-1
Shown in

Example 10
Cellulose composite (made by Asahi Kasei Chemicals Co., Ltd., trade name Theolas SC-900, composition: crystalline cellulose / xanthan gum / CMC-Na / dextrin / rapeseed oil = 73.0 / 2.8 / 5.0 / 19.0 / 0 .2 parts by mass, volume average particle diameter: 7.9 μm, particle L / D: 4.5, colloidal component amount: 75% by mass, viscosity (1% aqueous dispersion): 45 mPa · s, storage modulus (1 % Aqueous dispersion): 0.44 Pa) was used, and a beverage was prepared in the same manner as in Example 1 and measured and evaluated. The results are shown in Table-1.

(Production Example 1)
After cutting the commercially available DP pulp, it was hydrolyzed in 2.5 mol / L hydrochloric acid at 105 ° C. for 15 minutes, then washed with water and filtered to produce wet cake-like cellulose having a solid content of 50% by mass (average polymerization degree) 220).
Next, wet cake-like crystalline cellulose, xanthan gum (manufactured by Saneigen FFI Co., Ltd., trade name Vistop D-712), CMC-Na (Daiichi Kogyo Seiyaku Co., Ltd., trade name Serogen F-7A, 1% The viscosity of the solution is 11 mPa · s) and dextrin (Sanwa Starch, Inc., trade name: Sundeck # 30) is prepared, and the composition is crystalline cellulose / xanthan gum / CMC-Na / dextrin = 73.0 / 3.0 / 5 Into a planetary mixer (manufactured by Shinagawa Kogyo Co., Ltd., 5DM-03-R, stirring blade is hook type) so that it becomes 0.0 / 19.0 parts by mass, so that the solid content is 45% by mass Watered.
Thereafter, kneading was carried out at 126 rpm to obtain “Developed Product 1”. The kneading energy was controlled by the kneading time of the planetary mixer, and the actually measured value was 0.3 kWh / kg.

Example 11
Cellulose composite (Developed product 1: Cellulose composite containing 73% by mass of crystalline cellulose, 5.0% by mass of CMC-Na, 3.0% by mass of xanthan gum, and 19.0% by mass of dextrin. In particular, storage modulus There is 1.2 Pa, average particle size was 8 [mu] m, colloidal cellulose component was 84%, cellulose composite viscosity of 85 MPa · s.) and 12.0g using, as in example 1 A beverage was prepared and measured and evaluated. The results are shown in Table-1.

(Production Example 2)
After cutting the commercially available DP pulp, it was hydrolyzed in 2.5 mol / L hydrochloric acid at 105 ° C. for 15 minutes, then washed with water and filtered to produce wet cake-like cellulose having a solid content of 50% by mass (average polymerization degree) 220).
Next, wet cake-like crystalline cellulose, CMC-Na (Daiichi Kogyo Seiyaku Co., Ltd., trade name Serogen F-7A, 1% viscosity of dissolved solution 11 mPa · s) is prepared, and the composition is crystalline cellulose / CMC. -Na = 89.0 / 11.0 parts by mass into a planetary mixer (manufactured by Shinagawa Kogyo Co., Ltd., 5DM-03-R, stirring blade is hook type), solid content 45% by mass Water was added so that
Thereafter, kneading was carried out at 126 rpm to obtain “Development 2”. The kneading energy was controlled by the kneading time of the planetary mixer, and the actually measured value was 0.25 kWh / kg.

(Example 12)
Cellulose composite (Developed product 2: Cellulose composite containing 89% by mass of crystalline cellulose and 11% by mass of CMC-Na. Particularly, the storage elastic modulus is 2.1 Pa, the volume average particle diameter is 9 μm, and the colloidal form. Using 6.0 g of cellulose composite having a cellulose component of 84% and a viscosity of 220 mPa · s, a beverage was prepared in the same manner as in Example 1 and measured and evaluated. The results are shown in Table-1.

(Example 13)
After adding pure water to 126 g of the collagen-containing powder similar to that in Example 1, 12.0 g of the same cellulose composite as in Example 1 was used to prepare a beverage in the same manner as in Example 1, and measurement and evaluation Went. The results are shown in Table-1.

(Example 14)
After adding pure water to 378 g of the collagen-containing powder similar to that in Example 1, 12.0 g of the same cellulose composite as in Example 1 was used to prepare a beverage in the same manner as in Example 1, and measurement and evaluation Went. The results are shown in Table-1.

(Comparative Example 1)
After adding pure water to 280 g of the same collagen-containing powder as in Example 1, the total amount was adjusted to 3000 g, and then dispersed at 500 rpm for 10 minutes using a propeller type stirrer. Hereinafter, a beverage was prepared in the same manner as in Example 1, and measurement and evaluation were performed. The results are shown in Table-1. The evaluation results are shown in Table-2.

(Comparative Example 2)
9.0 g of xanthan gum (manufactured by Saneigen FFI Co., Ltd.) was used, and a beverage was prepared in the same manner as in Example 1, and measurement and evaluation were performed. The results are shown in Table-2.

(Comparative Example 3)
Using 9.0 g of CMC-Na (manufactured by Daicel Chemical Industries, Ltd.), a beverage was prepared in the same manner as in Example 1, and measurement and evaluation were performed. The results are shown in Table-2.
In any sample to which the cellulose composite was added, the generation of aggregates was suppressed as compared with the sample to which the cellulose composite was not added. Moreover, even when aggregates were generated, they could be eliminated with a small number of redispersions. Furthermore, this effect is not limited to beverages that have undergone a heat sterilization process. From the above results, it was confirmed that crystalline cellulose has an effect of reducing aggregates of beverages containing collagen.

  The present invention can be used for beverages containing collagen in the food industry. In particular, according to the present invention, a beverage containing a high concentration of collagen provides a beverage having a beautiful appearance, uniform taste, low viscosity, light mouthfeel and good flavor by reducing collagen aggregation. It becomes possible to do.

Claims (2)

A collagen-containing beverage containing collagen and a cellulose complex,
The viscosity is 100 mPa · s or less,
A collagen-containing beverage (except for a product containing silymarin ), wherein the cellulose composite has a storage elastic modulus (1% aqueous dispersion) of 0.32 Pa or more. The collagen-containing beverage according to claim 1, wherein the collagen content is 5% by mass or more (excluding those containing silymarin) .