JP2013233112A - Food and drink - Google Patents

Abstract

[PROBLEMS] It is known that vinegar exerts physical condition-controlling effects such as an effect of preventing blood pressure rise, but since it has a peculiar stimulating odor, it is difficult to continuously take an effective amount of vinegar. An object of this invention is to provide the food-drinks which contained powdery vinegar and were improved in flavor.
The present invention provides a food or drink containing component (A): powdered vinegar and component (B): protein or a decomposition product thereof. The component (A) is preferably powdered tomato vinegar. Component (B) is preferably at least one selected from milk peptide, sesame peptide, porcine peptide, fish peptide, soy peptide, whey protein, whey powder, skim milk powder and whole milk powder.
[Selection figure] None

Description

  The present invention relates to food and drink.

  It has been known for a long time that vinegar has various physical condition control effects. Examples of physical condition regulating effects include digestive juice secretion promoting effect, fatigue recovery effect, diabetes and obesity preventing effect, blood pressure rising preventing effect, anti-aging effect, blood ethanol concentration rising preventing effect, antitumor effect, etc. . Therefore, the development of foods that expect these effects has been actively conducted. However, since vinegar has a peculiar pungent odor and the flavor of vinegar is not always satisfactory, there is a problem that it is difficult to continuously take an effective amount of vinegar.

  In Patent Document 1, the volatile matter obtained by acetic acid fermentation, vinegar, or the separation residue thereof is treated with a basic or neutral calcium-containing substance to neutralize acidic volatile components to become a non-volatile salt, and further required It is described that degreasing, concentration, drying or pulverization can be performed accordingly, and that taste can be improved.

  Patent Document 2 describes that a tablet product containing powdered vinegar, powdered baboon extract and / or powdered ginger extract, an excipient, and an emulsifier cannot be peeled when eaten.

JP-A-61-100184 JP 2008-17813 A

  However, the method of Patent Document 1 still has a unique stimulus and astringency, and there is room for improvement. Although the technique of Patent Document 2 avoids the insult after eating powdered vinegar, the effect is limited to the case where the dosage form is a tablet, and the aim is to improve the flavor in dosage forms other than tablets, such as powdered vinegar as it is It was not a thing.

  An object of this invention is to provide the food-drinks which contained powdery vinegar and were improved in flavor.

The present invention provides the following [1] to [5].
[1] Component (A): a food or drink containing powdered vinegar and component (B): protein or a decomposition product thereof.
[2] The food or drink according to [1], wherein the component (A) is powdered tomato vinegar.
[3] The above [1] or [1] wherein the component (B) is at least one selected from milk peptide, sesame peptide, porcine peptide, fish peptide, soy peptide, whey protein, whey powder, skim milk powder and whole milk powder Food / beverage products of 2].
[4] The food or drink according to any one of [1] to [3] above, wherein the component (B) is a protein degradation product, and 90% or more thereof has a molecular weight of 20,000 or less.
[5] The mixing ratio of component (A) and component (B) is any one of the above [1] to [4], wherein component (A): component (B) = 1: 0.1-3 Food and drink as described in.
[6] The food or drink according to any one of [1] to [5], further including a coating agent and having a tablet dosage form.

  According to this invention, the food / beverage products with which the flavor of the powdery vinegar was improved are provided.

  Component (A) is a powdered vinegar. Vinegar is generally classified into brewed vinegar and synthetic vinegar, and any of them may be used, but brewed vinegar is preferred. Examples of brewed vinegar include grain vinegar and fruit vinegar. Examples of grain vinegar include rice vinegar, wheat vinegar, bean vinegar, corn vinegar, malt vinegar, black vinegar, and perfume vinegar. Examples of fruit vinegar include apple vinegar, grape vinegar, balsamic vinegar, tomato vinegar, orange vinegar, lemon vinegar, peach vinegar, kaki vinegar, fig vinegar, banana vinegar, pineapple vinegar, coconut vinegar, palm vinegar, sugarcane vinegar, Plum vinegar, honey vinegar, brown sugar vinegar, strawberry vinegar and the like. Of these, fruit vinegar is preferred, and tomato vinegar is more preferred.

  The manufacturing method of vinegar is not limited. Usually, each raw material of vinegar is manufactured by acetic acid fermentation. In the case of acetic acid fermentation, a known acetic acid bacterium (Acetobacter microorganism or the like) can be used. Culture conditions such as culture temperature and time during acetic acid fermentation and other fermentation, as well as fermenting bacterial species, culture method, etc. can be appropriately selected and produced within the range of normal fermentation conditions.

  The component (A) can contain an acetate such as sodium acetate, potassium acetate or calcium acetate as a main component, but preferably contains calcium acetate as a main component. Thereby, a strong acidity and acid odor can fall and palatability can be improved. The content of calcium acetate is preferably 40% by mass or more, more preferably 50% by mass or more, and further preferably 60% by mass or more.

  Examples of a method for producing powdered vinegar from vinegar include the method described in JP-A-61-100184. This method is briefly described as follows. A basic or neutral calcium-containing substance is mixed and dissolved in vinegar to neutralize, and after sieving, spray-dried to obtain powdered vinegar. According to this method, powdered vinegar containing calcium acetate as a main component can be obtained.

  Examples of basic or neutral calcium-containing substances include calcium hydroxide, calcium carbonate, calcium phosphate, calcium chloride, calcium citrate, calcium pyrophosphate, calcium gluconate, calcium lactate, calcium pyropionate, calcium stearate, and these Substances contained as a main component (eg, eggshell calcined calcium, shell calcined calcium, lime, etc.) can be mentioned. The addition amount of the basic or neutral calcium-containing substance is preferably an amount that makes the pH around 7.

  Component (A) may be one type of powdered vinegar, or may be a combination of two or more types of powdered vinegar with different raw materials, production methods, and the like.

  Component (B) is a protein or a degradation product thereof. The protein or its degradation product is preferably a food protein or its degradation product. Examples of food proteins include plant proteins such as soybean and sesame, and animal proteins such as gelatin, livestock meat, fish meat, and milk. Of these, animal proteins are preferred, milk proteins are more preferred, and milk proteins are more preferred.

  The protein degradation product is preferably a protein hydrolysis product, and more preferably a hydrolysis product of a hydrolase. Hydrolysis conditions (for example, the type of hydrolase, the amount of enzyme added, the reaction time, the reaction temperature, the reaction pH, etc.) for obtaining the hydrolyzate can be appropriately set depending on the type of protein.

Protein degradation products usually exhibit a bitter taste alone, but the present inventors surprisingly combine the protein degradation product with powdered vinegar to produce a bitter taste of protein degradation product, powdered vinegar. It was found that the astringent taste of can be improved. The protein degradation product may be an aggregate of protein degradation products. 90% or more of the protein degradation product preferably has a molecular weight of 20,000 or less, and more preferably 5,000 or less. 90% or more of the protein degradation product has a molecular weight of 20,000 or less. When the number of peptides is 2 or more and the total weight is 100%, the molecular weight per 90% of the peptides Is 20,000 or less. When there is one peptide, it means that the molecular weight of the peptide is 20,000 or less. In the present invention, the HPLC method using a gel filtration column can be used for estimating the molecular weight. Examples of measurement conditions include the following:
Column: COSMOSIL 5Diol-300-H (Nacalai Tesque) 7.5 mm LD-600 mm:
Mobile phase: 20 mmol / L phosphate buffer (pH 7.0) +100 mmol / L Na ₂ SO ₄ , flow rate: 1.0 mL / min, detection: UV 220 nm.
Depending on the molecular weight, the column can be appropriately changed to another column such as COSMOSIL 5Diol-120-H (Nacalai Tesque) 7.5 mm LD-300 mm.

  The protein or its degradation product may be a high-purity protein or its degradation product itself, but a component rich in the protein or its degradation product (eg, food extract, processed product (whole milk powder, skim milk powder) Etc.) Purity is not limited.

  Component (B) is preferably at least one selected from milk peptide, sesame peptide, porcine peptide, fish peptide, soy peptide, whey protein, whey powder, skim milk powder and whole milk powder. More preferably, the peptide is one or more selected from pig peptide, fish peptide and soybean peptide, and more preferably milk peptide. Since milk peptides and sesame peptides have a blood pressure increase inhibitory effect in the same manner as vinegar, this can not only improve the flavor of powdered vinegar, but can also exhibit an excellent blood pressure increase inhibitory effect in the resulting food and drink.

  Milk peptides are degradation products of proteins contained in milk. The method for producing the milk peptide is not particularly limited, but it is usually obtained by hydrolyzing casein with an enzyme such as endopeptidase. The milk peptide preferably has an angiotensin converting enzyme (ACE) inhibitory activity (see, for example, Japanese Patent No. 3816921). As the milk peptide, a commercially available product can be used, and examples of the commercially available product include milk peptide MKP (manufactured by Morinaga Milk Industry Co., Ltd., molecular weight measured by mass spectrometry: 3,000 or less).

  Sesame peptides are degradation products of proteins contained in sesame. The method for producing sesame peptide is not particularly limited, but an example is as follows. First, defatted sesame is extracted with an alkaline solution, and a sesame-derived protein is obtained by isoelectric precipitation with an acid. Sesame-derived protein is enzymatically decomposed with a protease such as thermolysin, and after enzymatic decomposition, if necessary, clarified filtration, concentration, sterilization and the like are performed to obtain a sesame peptide. The sesame peptide preferably has ACE inhibitory activity (see Monthly Food Chemical, 2002-3, etc.). A commercially available product can be used as the sesame peptide, and examples of the commercially available product include sesame peptide KM-20 (manufactured by Maruzen Pharmaceutical Co., Ltd., molecular weight: 1800 or less).

  Porcine peptide is a degradation product of protein (for example, collagen (contained in skin etc.) of pig) contained in pig tissue. A commercially available product can be used as the porcine peptide. For example, a water-soluble collagen peptide SS (manufactured by Kyowa Hakko Kogyo Co., Ltd., molecular weight (peak): 5000) can be used.

  The fish peptide is a degradation product of a protein (for example, collagen (contained in scales) of fish) contained in fish tissue. A commercially available product can be used as the fish peptide. For example, a water-soluble fish collagen peptide (manufactured by Kyowa Hakko Kogyo Co., Ltd., molecular weight (peak): 5000) can be used.

  Soy peptide is a degradation product of protein contained in soybean. A commercially available product can be used as the soybean peptide, and for example, CSPHP (manufactured by Kyowa Hakko Kogyo Co., Ltd., molecular weight (peak): 8000) can be used.

  Component (B) may be one type of protein or a degradation product thereof, may be two or more types of proteins or degradation products, may be two or more types of proteins or degradation products, A combination of one or more proteins and one or more degradation products may be used.

  The compounding ratio (mass ratio) of component (B) to component (A) is preferably component (A): component (B) = 1: 0.1-3, and component (A): component (B) = 1: 0.1-2 is more preferable, and component (A): component (B) = 1: 0.1-1 is more preferable. Thereby, the pungent odor of powdered vinegar can be remarkably improved.

  The dose of the food or drink of the present invention is not particularly limited as long as the effects of the present invention are not impaired, and can be appropriately changed according to various factors such as the age and condition of the administration target organism. In order to obtain the desired effect, the dose of the component (A) in the food or drink per adult is preferably 0.001 g / day to 100 g / day.

  The food / beverage products of this invention should just contain the said component (A) and component (B), and may have components other than a component (A) and a component (B). As an example of another component, the component (for example, storage stabilizer etc.) which mainly ensures the stability in storage and distribution, and various components which comprise the target food-drinks are mentioned.

  Components other than components (A) and (B) contained in the food and drink of the present invention are not particularly limited as long as the object of the present invention is not impaired. For example, oily ingredients, excipients, disintegrants, binders, lubricants, coating agents, colorants, coloring agents, flavoring agents, flavoring agents, antioxidants, preservatives, flavoring agents, sour agents, sweetness Food / beverage products that do not impair various properties (for example, formulation stability) necessary for the preparation from among agents, fortifiers, vitamins, swelling agents, thickeners, surfactants, etc. One type or two or more types according to the dosage form can be selected.

  Examples of the oil component include fatty acid esters, hydrocarbons, higher fatty acids, higher alcohols and the like.

  Examples of excipients include hydroxypropylcellulose, hydroxypropylmethylcellulose, methylcellulose, crystalline cellulose, ethylcellulose, cellulose such as low-substituted hydroxypropylcellulose and derivatives thereof, synthetic polymers such as polyvinylpyrrolidone and partially saponified polyvinyl alcohol, gelatin Polysaccharides such as gum arabic powder, pullulan, agar, alginic acid, sodium alginate, chitansan gum, starch such as corn starch, potato starch, pregelatinized starch, hydroxypropyl starch and derivatives thereof, lactose, fructose, glucose, sucrose, trehalose, Sugars and sugars such as palatinose, mannitol, sorbitol, erythritol, xylitol, reduced palatinose, powdered reduced maltose starch syrup, maltitol Alcohol acids, light anhydrous silicic acid, particulate silicon oxide, titanium oxide, and inorganic excipients such as aluminum hydroxide gel.

  Examples of disintegrants include crospovidone, carmellose calcium, croscarmellose sodium, low-substituted hydroxypropyl cellulose, carboxymethyl cellulose, carboxymethyl starch sodium, croscarmellose sodium, hydroxypropyl starch, partially pregelatinized starch, etc. It is done. Binders include cellulose and its derivatives such as hydroxypropylcellulose, hydroxypropylmethylcellulose, methylcellulose, ethylcellulose, synthetic polymers such as polyvinylpyrrolidone and partially saponified polyvinyl alcohol, gelatin, gum arabic powder, pullulan, agar, alginic acid, sodium alginate And polysaccharides such as kitan sang gum.

  Examples of the binder include hydroxypropylcellulose, hydroxypropylmethylcellulose, methylcellulose, ethylcellulose, polyvinyl alcohol, polyvinylpyrrolidone, gelatin, dextrin, starch, pregelatinized starch and the like.

  Examples of lubricants include calcium stearate, magnesium stearate, sucrose fatty acid ester, light anhydrous silicic acid, sodium stearyl fumarate, polyethylene glycol, talc, stearic acid and the like.

  Examples of the dosage form of the food and drink according to the present invention include liquid (liquid), syrup (syrup), tablet (tablet, tablet), capsule (capsule), powder (granule, fine granule), soft capsule (Soft capsule), syrup (syrup), solid, semi-liquid, cream, and paste. Of these, foods that are distinguished from beverages are preferred, tablets or powdered foods are more preferred, and tablets are even more preferred.

  When the food / beverage products of the present invention are tablets, it is preferable that they are coated with a coating agent. In vinegar powder-containing tablets, a coating is usually made for the purpose of masking a unique odor, but a delay in disintegration time (that is, a decrease in absorbability) is observed due to the coating. On the other hand, in the present invention, by combining the component (A) with the component (B), the disintegration time can be shortened, so that the food and drink of the present invention has higher absorbability in the body than the conventional product.

  Examples of the coating agent include shellac, carnauba wax, zein, hydroxypropylmethylcellulose, hydroxymethylcellulose phthalate, carboxymethylcellulose, cellulose acetate phthalate, methacrylic acid copolymer, ethylcellulose, methylcellulose, aminoalkyl methacrylate copolymer, brewer's yeast cell wall (for example, trade name) Yeast wrap), tapioca starch, gelatin, pectin, gum arabic powder, sugar, chitosan and the like.

The example of the manufacturing method in case the food-drinks of this invention are tablets is given below. For example, the ingredients (A) and (B) are mixed with raw materials such as excipients (such as maltitol and finely divided silicon oxide) and binders (such as hydroxypropylcellulose), and granulated. A lubricant (calcium stearate, etc.) is mixed and compressed into tablets, and coated with a coating agent (shellac, carnauba wax, etc.).
The food and drink of the present invention include health foods, functional foods, health foods, health supplements (supplements), nutritional supplements, foods for specified health use, medical foods, foods for the sick, foods for infants, foods for nursing care, It can also be used as food and drink such as food for the elderly. Among these, it is preferable to use as a health supplement.

  In this invention, the flavor improving agent for food-drinks containing the powdery vinegar which consists of protein or a decomposition product is also provided. The protein or degradation product is the same as described in the section of component (B). The protein or degradation product may be one type of protein or degradation product thereof, two or more types of protein or degradation product, two or more types of protein or degradation product, A combination of one or more proteins and one or more degradation products may be used. The powdery vinegar to which the flavor improving agent of the present invention is added is the same as described in the section of component (A). The kind of food / beverage products containing powdered vinegar is not specifically limited. For example, beverages (soft drinks, carbonated drinks, nutrition drinks, powdered drinks, fruit drinks, milk drinks, jelly drinks, etc.), confectionery (cookies, cakes, gums, candy, tablets, gummies, buns, sheep cakes, puddings, jelly, Ice cream, sherbet, etc.), processed fishery products (kamaboko, chikuwa, hanpen, etc.), processed livestock products (hamburg, ham, sausage, wiener, cheese, butter, yogurt, fresh cream, cheese, margarine, fermented milk, etc.), soup (Powder soup, liquid soup, etc.), staple foods (rice, noodles (dried noodles, raw noodles), bread, cereals, etc.), seasonings (mayonnaise, shortening, dressing, sauce, sauce, soy sauce, etc.).

Examples 1-1 to 1-9: Effect of improving flavor of powdered tomato vinegar with milk peptide <Method>
Tomato vinegar was mixed and melted with a basic calcium-containing substance, neutralized, sieved, and then mixed with powdered tomato vinegar obtained by spray drying, and milk peptides were mixed in the ratios shown in Table 1. The amount of powdered tomato vinegar was 5 g. The astringent taste derived from the powdered tomato vinegar, the bitterness and flavor derived from the milk peptide of each sample were evaluated by the following indicators by 5 persons. The results are shown in Table 1.

・ Improvement of astringent taste of powdered tomato vinegar (average value of 5 people)
The taste is considerably better than 1: 3.
A little better than 2: 3.
3: Equivalent to powdered tomato vinegar only (Comparative Example 1) The taste is slightly worse than 4: 3.
The taste is considerably worse than 5: 3.

・ Improvement level of bitterness of milk peptide (average value of 5 people)
The taste is considerably better than 1: 3.
A little better than 2: 3.
3: Equivalent to milk peptide only (Comparative Example 2) The taste is slightly worse than 4: 3.
The taste is considerably worse than 5: 3.

・ Degree of improvement in flavor (average of 5 people)
The taste is considerably better than 1: 3.
A little better than 2: 3.
3: Equivalent to powdered tomato vinegar only (Comparative Example 1) The taste is slightly worse than 4: 3.
The taste is considerably worse than 5: 3.

  When each evaluation point of a sample was less than 3, the evaluation of the sample was judged to be good.

  From Table 1, it is clear that in Examples 1-1 to 1-9, the astringent taste of powdered tomato vinegar or the bitter taste of milk peptide was improved. Above all, in Examples 1-2 to 1-7, especially Examples 1-3 to 1-5, a significant improvement in flavor was observed. This result shows that the food / beverage product of the present invention can improve the astringent taste of powdered tomato vinegar in spite of milk peptide having a bitter taste alone when milk peptide is used as component (B). ing.

Comparative Example 1
When the sample was changed to powdered tomato vinegar alone and the taste was evaluated by five panelists, the five panelists both had a smell of vinegar and astringent taste.

Comparative Example 2
When the sample was changed to the milk peptide alone and the taste was evaluated by 5 panelists, evaluation was performed in the same manner as in Example 1-1, and 5 panelists felt bitter.

Examples 2-1 to 2-5: Flavor improving effect of powdered tomato vinegar by various peptides <Method>
Various peptides shown in Table 2 (milk peptide, sesame peptide, porcine collagen peptide, fish collagen peptide, soybean peptide) were added in the same amount as powdered tomato vinegar and mixed. The amount of powdered tomato vinegar was 5 g. The taste of each sample was evaluated by the following indicators with 5 panelists.

The taste is considerably better than 1: 3.
A little better than 2: 3.
3: Only powdery tomato vinegar (Comparative Example 1) is equivalent to 4: 3.
The taste is considerably worse than 5: 3.

  As is apparent from Table 2, the flavor of the powdered tomato vinegar was improved in any of Examples 2-1 to 2-4, and in Example 2-1 it was significantly improved. This result shows that by using milk peptide, sesame peptide, porcine collagen peptide, fish collagen peptide or soybean peptide as component (B), the unique flavor of powdered tomato vinegar can be reduced. It shows that it is remarkable.

Comparative Examples 3-6
Samples were replaced with sesame peptide (Comparative Example 3), porcine collagen peptide (Comparative Example 4), fish collagen peptide (Comparative Example 5) and soybean peptide (Comparative Example 6), respectively. The amount of each peptide was 5 g. When the taste of each sample was evaluated by 5 panelists, all 5 panelists exhibited a bitter taste or a delicious taste. The results of the above Examples 2-1 to 2-5 and the results of Comparative Examples 3 to 6 show that not only the astringent taste of powdered tomato vinegar but also the bitter taste of the peptide is improved in the food and drink of the present invention. Show.

Examples 3-1 to 3-5: Flavor improving effect of powdered tomato vinegar of milk protein <Method>
Milk-derived protein (milk peptide (Example 3-1), whey protein (Example 3-2), whey powder (Example 3-3), skim milk powder (Example 3-4) ), Whole milk powder (Example 3-5)) was added in the same amount as powdered tomato vinegar and mixed. The amount of powdered tomato vinegar was 5 g. The taste of each sample was evaluated by the following indicators by 5 people.

The taste is considerably better than 1: 3.
A little better than 2: 3.
3: Equivalent to only powdered tomato vinegar A little worse than 4: 3.
The taste is considerably worse than 5: 3.

  As is clear from Table 3, the flavor of powdered tomato vinegar was improved in any of Examples 3-1 to 3-5, and in Example 3-1, it was significantly improved. This result indicates that the use of milk protein or its degradation product as component (B) can reduce the peculiar flavor of powdered tomato vinegar, and particularly the effect of milk peptide is remarkable.

Examples 4-1 to 4-2 and Comparative Example 7: Effect of improving disintegration by adding milk peptide <Test method>
Milk powder of each ratio shown in Table 4 was mixed with powdered tomato vinegar 1 (mass ratio). To the obtained mixture, excipient (maltitol) 0.25 (mass ratio) and lubricant (calcium stearate) 0.05 (mass ratio) were added and mixed, and each was of the same level. Tableting was performed so that the hardness was reached. The disintegration time of each completed tablet (n = 6) was measured, and the average value (ave.) Was calculated. In addition, the hardness of each tablet was measured. The results are shown in Table 5.

The tablet manufacturing equipment, conditions, and tablet shape are as follows.
Machine: tableting tester made by sankyo piotech
Tablet weight: 500mg
Tableting pressure: 600kg
Tablet diameter φ: 110 mm, thickness: about 4 mm

  The disintegration time of the tablets was measured according to the 16th revised Japanese Pharmacopoeia 6.07 disintegration test method. The hardness of the tablet was evaluated by Tablet Hardness Tester Type PTB301 (manufactured by PHARMA TEST).

（単位：分’秒）

(Unit: minutes' seconds)

  As is clear from Table 4, in Examples 4-1 and 4-2, the disintegration time was shortened by 1 minute or more as compared with Comparative Example 7. Moreover, when the significant difference test (t-test) was performed about the value of each Example, between Example 4-1 and Comparative Example 7, between Example 4-2 and Comparative Example 7, respectively. There was a significant difference (p <0.01). This result shows that when the dosage form of the food and drink containing the component (A) and the component (B) is a tablet, the disintegration time is remarkably short and the absorbency is very high.

  Table 6 shows information on raw materials used in each example.

※（ピーク）の表記はピーク分子量を示す。

* (Peak) indicates peak molecular weight.

Claims (6)

  Ingredient (A): Food / beverage products containing powdered vinegar and component (B): protein or its degradation product.   The food and drink according to claim 1, wherein the component (A) is powdered tomato vinegar.   The food and drink according to claim 1 or 2, wherein the component (B) is at least one selected from milk peptide, sesame peptide, porcine peptide, fish peptide, soy peptide, whey protein, whey powder, skim milk powder and whole milk powder. Goods.   The component (B) is a protein degradation product, and 90% or more thereof has a molecular weight of 20,000 or less. The food or drink according to any one of claims 1 to 3.   The food / beverage products as described in any one of Claims 1-4 whose compounding ratio of a component (A) and a component (B) is component (A): component (B) = 1: 0.1-3.   The food or drink according to any one of claims 1 to 5, further comprising a coating agent and having a tablet form.