TWI676485B - Composition containing collagen peptide - Google Patents

Abstract

An object of the present invention is to provide a composition which inhibits the formation of agglutinates or precipitates, and contains a collagen peptide, proteoglycan, and neuraminamine.

The solution of the present invention is to add pectin to a composition containing collagen peptides, proteoglycans, and neuraminamine.

Description

Composition containing collagen peptide

The present invention relates to a composition containing a collagen peptide. In more detail, it is related to the composition containing collagen peptide, proteoglycan, neuraminamine and pectin, and the inhibition of the formation of agglutinates or precipitates in the composition containing collagen peptide, proteoglycan and neuraminamine method.

In recent years, issues such as beauty and prevention of skin aging have attracted much attention from women. Collagen peptides have various functions such as improving skin moisturizing and elasticity, and improving blood fluidity. They have recently been used in many beverages, foods, and cosmetics. In addition, proteoglycan has skin metabolism activation function and high moisturizing power. It is a well-being ingredient that is widely known by ordinary consumers and is used in various products. Furthermore, it has been known that neural amines have the effect of protecting the skin and preventing the skin from being rough and dry.

Currently known collagen peptides, proteoglycans, and ceramides have cosmetic-related effects such as moisturizing and protecting the skin and improving skin relaxation. Therefore, these ingredients are often blended in foods, pharmaceuticals, and cosmetics.

Contains functional ingredients such as collagen peptides, mostly used in Drink. Because beverages can use capsules and lozenges to add desired ingredients at high concentrations and are easy to ingest, they can also increase the value of products by choosing flavor ingredients, sour ingredients, sweeteners, etc. according to consumer preferences. However, the related composition containing collagen peptides has a problem of generating agglomerates and precipitates. Several methods have been reported for inhibiting the formation of aggregates and precipitates in the composition (Patent Documents 1 and 2).

[Prior technical literature] [Patent Literature]

[Patent Document 1] Patent No. 3416102

[Patent Document 2] Patent No. 5021909

Compositions containing ingredients such as collagen peptides generate agglomerates and precipitates, which sometimes impair the appearance of the composition. Due to these appearance problems, there is a concern that a composition containing ingredients such as collagen peptides will reduce its product image and value.

The subject of the present invention is to provide a composition which inhibits the formation of agglomerates and precipitates.

After intensive review by the team of the present invention in order to solve the above-mentioned problems, it was found that agglomerates or precipitates may be formed in a composition containing collagen peptides, proteoglycans, and neural cramines, and the formation of the agglomerates or precipitates may borrow Suppressed by the addition of pectin.

That is, the present invention relates to the following contents, but is not limited to these contents.

1). A composition comprising a collagen peptide, proteoglycan, neuraminamide and pectin.

2). The composition according to 1) is liquid.

3). The composition according to 1) or 2), wherein the content of proteoglycan is 0.0001 to 0.05 w / v%.

4). The composition according to any one of 1) to 3), wherein the content of pectin is 0.05 to 0.8 w / v%.

5). The composition according to any one of 1) to 4), wherein the ratio of the weight of proteoglycan to the weight of pectin (proteoglycan weight: pectin weight) is 1: 1 to 1: 800.

6). The composition according to any one of 1) to 5), wherein the content of the collagen peptide is 1.0 to 25 w / v%.

7). The composition according to any one of 1) to 6), wherein the content of neuraminamine is 0.0001 to 0.1 w / v%.

8). The composition according to any one of 2) to 7), wherein the pH is 2.5 to 5.0.

9). The composition according to any one of 1) to 8), which is for oral use.

10). The composition according to any one of 1) to 9), which is used for beauty.

11) A method characterized by the method of inhibiting the formation of agglutinates or precipitates in a composition containing collagen peptides, proteoglycans and neural amines, It is a step of blending pectin into the composition.

12). The method according to 11), wherein the amount of blended pectin is 0.05 to 0.8 w / v% relative to the total amount of the composition.

13) The method according to 11) or 12), wherein the amount of pectin is blended so that the ratio of the weight of proteoglycan to the weight of pectin (proteoglycan weight: pectin weight) becomes 1: 1 ~ The blending was performed at 1: 800.

14). The composition according to any one of 1) to 10), which is an expression indicating that the effect is caused by collagen peptide, proteoglycan, neuraminamine, or pectin.

15). The composition according to 14), wherein the indication is to moisturize, protect the skin, prevent skin from drying out, or improve skin relaxation.

16) A method, characterized in that it is a method for manufacturing a composition containing collagen peptide, proteoglycan, neuraminamine and pectin, which comprises blending collagen peptide, proteoglycan, neuraminamine and pectin A step of the raw material of the gum, and a step of sterilizing and filling the aforementioned blend.

17) The method according to 16), wherein the blending amount of pectin is 0.05 to 0.8 w / v% relative to the total amount of the composition.

18) The method according to 16) or 17), wherein the blending amount of pectin is such that the ratio of the weight of proteoglycan to the weight of pectin (proteoglycan weight: pectin weight) becomes 1: 1 ~ The blending was performed at 1: 800.

In the present invention, the addition of pectin to a composition containing collagen peptides, proteoglycans, and neuraminamine can inhibit the formation of agglomerates or precipitates.

Ingredients 1-1. Collagen peptide

The collagen peptide used in the present invention can be obtained by modifying collagen, gelatin, or other modified collagen by hydrolyzing enzymes, acids, and alkalis, but the origin and production method are not particularly limited.

For example, as the raw material, collagen or gelatin may be derived from cattle, pigs, chickens, fish, or the like, and one or two or more of these may be used as the raw materials.

Enzymes used for the preparation of collagen peptides are preferably those that can cut the bond of collagen or gelatin. For example, collagenase, papain, pineapple enzyme, kiwifruit enzyme, fig enzyme, cathepsin, Pepsin, rennet, trypsin, and enzyme preparations mixed with these enzymes.

As the acid, for example, hydrochloric acid, sulfuric acid, nitric acid and the like can be used. As the base, for example, sodium hydroxide, calcium hydroxide, and the like can be used.

In the present invention, an aqueous solution of the hydrolyzed collagen peptide may be used as it is, or it may be powdered by drying or the like. In addition, the aqueous solution can also be used in the form of an aqueous solution or a powder after being subjected to purification treatment for general use. Even if these substances are used in any type, the effect of the present invention will not be affected in any way.

The average molecular weight of the collagen peptide is not particularly limited. However, the larger the average molecular weight, the lower the absorption of collagen peptides in vivo, and The concentration problem is easy to coagulate at low temperature, and although the average molecular weight is small, it can increase the absorption in the body, but it produces bitterness and astringency unique to peptides. In view of these problems, the average molecular weight of the collagen peptide used in the present invention is preferably 300 to 10,000, more preferably 500 to 9,000, and particularly preferably 500 to 6,000. In addition, the average component may be 1,000 to 8,700. The average molecular weight of a collagen peptide in this specification means a weight average molecular weight, and means the measured value by a PAGI method (gel filtration column chromatography).

A commercially available collagen peptide can be used, and a collagen peptide having a desired molecular weight can also be used. For example, commercially available `` Nippi Peptide PRA '' (Nippi Co., Ltd.), `` water-soluble collagen peptide SS '' (Kyowa Fermentation Biology Co., Ltd.), and `` water-soluble collagen peptide SCP '' (Nitta Gelatin Co., Ltd.) , "HACP" (JELLICE Corporation), etc.

In the present invention, one type of collagen peptide may be used alone, or two or more types of collagen peptides may be used in combination. Although the total content of the collagen peptide in the composition of the present invention can be changed according to the application containing the collagen peptide composition, it is typically 1.0 ~ 35w / v%, preferably 1.0 ~ 25w / v%, more preferably 2.0 ~ 20w / v%.

1-2. Proteoglycan

Proteoglycan is a general term for compounds in which a core protein is co-bonded with glycosaminoglycan (mucopolysaccharide) such as chondroitin sulfate and dermatansulfate. It is found in connective tissues such as cartilage and skin of animals. Substances necessary to maintain the structure of such organizations. Proteoglycans include, for example, aggrecan (Aggrecan), multipotent proteoglycan (Versican), neuroproteoglycan (Neurocan), short proteoglycan (Brevican), core proteoglycan (Decorin), double Glycan, Testican, Perlecan, Dystroglycan, Agrin, Claustrin, etc.

The proteoglycan used in the present invention is not particularly limited in its kind, source, and production method. Any one of the aforementioned proteoglycans may be used alone, or two or more of them may be used in combination. Among them, aggrecan is preferred, and it can be used alone or in combination with other proteoglycans. In addition, the source animal of proteoglycan is not limited. For example, animals derived from mammals (bovine, pig, etc.), birds (chicken, etc.), fish (shark, salmon, etc.), molluscs (squid, octopus, etc.) can be used. In addition, those derived from one or more animals can be used. Among them, those derived from salmon, particularly from nasal cartilage derived from salmon, can be used alone or in combination with other proteoglycans. The production method may be any known method such as an extraction method using a solvent such as water, acid (acetic acid, etc.), alkali (sodium hydroxide, potassium hydroxide, etc.), or alcohol. Purification is not necessary, but known methods such as desalting and molecular weight division can be used for purification. The molecular weight of proteoglycan is usually tens to tens of millions. The molecular weight of the proteoglycan used in the present invention is not particularly limited, but is preferably 100,000 to 2 million.

In the present invention, an aqueous solution containing proteoglycan may be used as it is, or powdered by drying or the like may be used. In addition, it can also be used in related water-soluble Those who are subjected to purification treatment in the liquid are used in the form of an aqueous solution or a powder. Even if any of these types of substances is used, the effect of the present invention will not be affected in any way.

Although the total content of proteoglycan in the composition of the present invention may vary depending on the use of the composition, the typical content is 0.0001 to 0.05 w / v%, preferably 0.001 to 0.05 w / v%, and more preferably 0.002 to 0.02w / v%.

As a method for measuring the content, any known method can be used, and for example, a gel chromatography method can be used to analyze molecular weight. That is, the molecular weight separation is performed using a gel chromatography analyzer, and then quantified according to a standard proteoglycan reagent (proteoglycan, derived from salmon nasal cartilage (Wako Pure Chemical Industries, Ltd.)), or the molecular weight of 10,000 or more is confirmed The presence of acidic sugars and proteins as a dry product. The presence of acidic sugars can be confirmed using the carbazole sulfuric acid method, and the presence of proteins can be confirmed using absorbance measurements near 280 nm.

1-3. Neuraminamine

Neuraminamine is a type of neurolipid in which neuraminol is combined with lipids through amidine. Neuramin is combined with various hydrophilic groups to form the main complex neurolipids (neurolipids containing phosphorus, sulfur, amino acids, sugars, etc. in the molecule). For example, it is known that the neurophospholipid formed by the combination of neuraminamide and choline phosphate is the main neurophospholipid of animals. In addition, the substance in which neuraminamine and sugar are bound by a glycoside is a neuroglycolipid. Neuroglycolipids are widely found in animals, plants, fungi, etc. A typical example is the brain glycosides after the combination of neural amines and monosaccharides. Cerebral glycosylceramide and ceramide in animals Galactosylceramide is combined with galactose, and plants and fungi are β-glucosylceramide, which is combined with neuraminamine and glucose via β-glycosidic bonds.

Nervamine exists in the stratum corneum, the outermost layer of the skin, and plays an important role in skin moisturizing and barrier functions. In addition, it is known that neural crestamine is produced and secreted from epidermal cells and exerts a moisturizing effect on the skin by constructing a reticular structure between cells in the stratum corneum, and has the effect of protecting the skin and preventing rough and dry skin.

The neural crestamine used in the present invention is not particularly limited as long as it is a compound having a neurophospholipid skeleton, and examples thereof include neural crestamine, glycoceramidamine, neurophospholipids, and neuroglycolipid. Particularly preferred is glycogenamine. . Examples of glucosamine include glucosamine, galactosamine and the like, and glucosamine is particularly preferred. As a commercially available product, for example, commercially available Orizaseramido WSP (ORIZA Petrochemical Co., Ltd.), breast nerve melamine MC-5SD30 (Xue Yinhui Co., Ltd.), and the like can be used.

Neuraminamine raw materials used in the present invention include, for example, the epidermis of animals, which can be derived from pigs, cattle, horses, etc., the internal organs and heads of fish, fish, molluscs and arthropods, eggs, milk, etc. For example, wheat, rye, rice, soybeans, corn, barley, coriander, lettuce, mushroom (mushroom, golden mushroom, etc.), grape, cherry, grapefruit, olive, perilla, Taiwan lemon, plum, Beets and the like are not limited to these substances. Among them, those from rice are preferred. In addition, the Neuraminamine used in the present invention may be a natural product or a synthetic product, and the method for extracting and purifying Neuraminamine is not particularly limited. Although animal and plant extracts containing ceramide can be used, and Regulating substances for increasing the content of Neuraminamine by various methods, but the purity of Neuraminamine is not particularly limited, and crude Neuraminamine of low purity may be used in addition to purifying Neuraminamine with high purity.

In the present invention, an aqueous solution containing ceramide may be used directly, or a powder obtained by drying or the like may be used. In addition, the aqueous solution obtained by subjecting the aqueous solution to a general-purpose purification treatment may be used in the form of an aqueous solution or a powder. In the case of using any of these types, the effect of the present invention will not be affected in any way.

The total content of neuraminamine in the aqueous liquid composition of the present invention may vary depending on the use of the composition containing it, typically 0.0001 to 0.1 w / v%, preferably 0.0005 to 0.05 w / v%, and more preferably 0.001 ~ 0.005w / v%.

1-4. Pectin

Pectin-based high-molecular-weight carbohydrates are particularly contained in the leaves, stems, and fruits of plants as cells and intercellular connection components in plants. The pectin is D-galacturonic acid, which is a polygalacturonic acid which is linearly bound by α-1,4 bond. And so on. Since pectin can also be used in acidic foods, gelling agents such as jams, jellies, and milk protein stabilizers such as yogurt can be used.

Pectin is generally divided into HM pectin with an esterification degree of 50% or more, and LM pectin less than 50%. Although the respective gelation conditions and gelation characteristics are different, the present invention does not specifically add limited.

The pectin used in the present invention can be obtained by extraction from plant raw materials, but its source and manufacturing method are not particularly limited. For example, citrus (Orange, grapefruit, grapefruit, lime, lemon, etc.) and apples, beets, etc. are used as raw materials. The parts containing pectin include leaves, stems, fruits, peels, and the like. The parts used in the present invention are not particularly limited, and may be whole fruits, etc., or specific parts may be selected. The variety is not particularly limited. In the present invention, pectin derived from a citrus peel is preferably used. For example, commercially available pectin P-27 (Nitta Gelatin Co., Ltd.), NeosofutoP (Sun Chemical Co., Ltd.), and the like can be used. The production method of pectin that can be used in the present invention is not particularly limited, and a well-known method can be used. Raw materials such as plants can be produced through extraction, filtration, alcohol precipitation, drying, and pulverization.

In the present invention, an aqueous solution containing pectin may be used directly, or a powder obtained by drying or the like may be used. In addition, the aqueous solution obtained by subjecting the aqueous solution to a general-purpose purification treatment may be used in the form of an aqueous solution or a powder. In the case of using any of these types, the effect of the present invention will not be affected in any way.

The total content of pectin in the composition of the present invention may vary depending on the use of the composition containing it, typically 0.05 to 0.8 w / v%, preferably 0.05 to 0.5 w / v%, and more preferably 0.1 to 0.5 w / v%, more preferably 0.1 to 0.3 w / v%.

1-5. Ratio of proteoglycan weight to pectin weight

In the present invention, pectin is blended in order to inhibit the formation of aggregates or precipitates of collagen peptides, proteoglycans, and neuraminamine from the composition. The ratio of the weight of proteoglycan to the weight of pectin in the present invention is not particularly limited, for example, the ratio of the weight of proteoglycan to the weight of pectin in the related composition (protein Glycan weight: pectin weight) is 1: 1 or more, preferably 1: 2 or more, more preferably 1: 5 or more, more preferably 1:10 or more, 1: 800 or less, preferably 1: 500 or less, more preferably 1: 100 or less, and even more preferably 1:50 or less. Specifically, the ratio of proteoglycan weight to pectin weight (proteoglycan weight: pectin weight) in the related composition is 1: 1 to 1: 800, preferably 1: 2 to 1: 500, and more preferably It is 1: 5 to 1: 100, and more preferably 1:10 to 1:50.

Composition 2-1. PH

Caused by the formation of aggregates or precipitates of collagen peptides, proteoglycans, and ceramides, most of them cause problems in the low pH range. By using the composition containing collagen peptide, proteoglycan, neuraminil and pectin of the present invention, the formation of the aforementioned aggregates and precipitates can also be suppressed at a low pH range. The pH of the composition of the present invention is not particularly limited, but in view of the above characteristics, a low pH is preferred. These low pH ranges typically range from pH 2.5 to pH 5.0, preferably pH 3.0 to pH 4.5, and more preferably pH 3.3 to pH 4.0. In addition, other embodiments are pH 2.5 to pH 3.4, preferably pH 2.8 to pH 3.2, more preferably pH 3.6 to pH 5.0, and most preferably pH 3.8 to pH 4.5.

2-2. Composition

The present invention relates to a composition containing collagen peptide, proteoglycan, neuraminamine and pectin. The "composition" in this specification is not particularly limited. Examples thereof include a solid composition and a liquid composition. Water based The liquid composition at the bottom is more preferably an aqueous liquid composition, and examples thereof include an aqueous solution, a suspension, and a dispersion. Generally, a collagen-containing aqueous solution sometimes precipitates or separates during storage, and when used, it is shaken to disperse or dissolve the precipitate or isolate. Therefore, the composition of the present invention also includes those that produce such permissible levels of precipitation, separation, white turbidity, and the like. Moreover, this composition may contain media other than water, such as alcohol, as needed.

2-3. Plant material

The composition of the present invention may further contain plant material according to the purpose. The botanical material preferably contains a component having a cosmetic effect. Examples of the botanical material include a plant extract of the family Capsicum annuum (e.g., amaranth extract), and a linolin (linolin lignan, mogropine resin phenol, pinoresinol, isopropyl alcohol) Larch, etc.), linseed extract, cherry blossom extract, blueberry extract, ginger extract, cinnamon extract, soy isoflavones, rose extract, plant-derived (wheat, rice germ, loquat , Corn germ, pineapple) Neuraminamine, lotus germ extract, sweet tea extract, pyracantha extract, pine bark extract, maca extract, artichoke leaf extract, fragrant tea vegetable extract, forsythia extract , Sage extract, linden extract, mogro extract, houttuynia cordata extract, neem leaf extract, centella asiatica extract, licorice extract, mangosteen peel extract, rowan fruit extract, eucommia leaf Extract, Coix Seed Extract, Korean Ginseng Extract, Fruit Seed Extract, Purple Rice Extract, Moon Peach Leaf Extract, Star Fruit Leaf Extract, Aloe Vera Extract, etc. One or two of these plants can be used The above makes Component of a composition of the present invention.

Coriander extract, linseed extract, cherry blossom extract, and blue fruit extract can be obtained from the ears of Piper longum, linseed or linseed meal, cherry blossom, and blueberry fruit (Lonicera caerulea L .ssp.edulis Hulten) fruit juice and extracts obtained by pressing, solvent extraction and other methods, and then concentrated. Other extracts can be similarly prepared from plant materials. For extraction, solvents such as water, methanol, ethanol, and isopropanol can be used. In addition, although not necessary, purification is sometimes performed.

2-4. Other ingredients

Without adversely affecting the effects of the present invention, the composition of the present invention may further contain additional components. These ingredients include, for example, vitamins, minerals, nutritional ingredients, flavors, antioxidants, pigments, preservatives, seasonings, sweeteners, sour agents, pH adjusters, stabilizers, isotonicity agents, emulsifiers, Buffer, nutrition fortifier, preservative.

2-5. Uses

Since the composition of the present invention is expected to have excellent skin-beautifying effects derived from ingredients such as collagen peptides, it is possible to provide a composition expressly or implying that the composition can be used, for example, to prevent rough and dry skin, protect the skin, and improve skin relaxation. It is extremely effective for dry skin, rough skin, and saggy skin.

The composition of the present invention can be provided in the form of food, pharmaceuticals, and cosmetics. When the composition of the present invention is provided as a food, its form can be provided as a functional food, a nutritional supplement, a beverage (including a solution and a suspension agent) and other health Food types can also be provided as refreshing beverages, tea beverages, lactic acid bacteria beverages and other types. It is not limited to these types.

The composition of the present invention can be made into a container and a package. There are no restrictions on the type of container. It can be filled in sealed containers such as bottles, cans, cartons, PET bottles, aluminum foil bags, plastic bags, or blow-molded containers.

The container can be marked with notes. Relevant labeling content can be supplemented by indications of the efficacy due to collagen peptides, proteoglycans, neuraminidase or pectin. For example, moisturizing, protecting the skin, preventing dryness of the skin, and improving skin relaxation. These labels may be attached to the composition itself or attached to the container or packaging of the composition.

The beverage of the present invention is not particularly limited as long as it is produced by using a composition containing collagen peptide, proteoglycan, ceramide, and pectin, and can be produced according to a conventional method. That is, a composition containing a collagen peptide, proteoglycan, neuraminamine, and pectin is used as a raw material, and a sour flavor, a sweetener, and the like are blended in the composition, and then manufactured through sterilization and filling steps. As long as the sterilization conditions satisfy the conditions prescribed by the Food Sanitation Law, various sterilizers such as a heating plate heat exchanger, a tube heat exchanger, and an instant sterilizer can be used. In addition, the filling method is not particularly limited, and hot bag filling and aseptic filling can be used.

3. Methods for inhibiting the formation of agglutinates or sediments

The invention also relates to a method for inhibiting the formation of agglutinates or precipitates in a composition containing collagen peptides, proteoglycans, and neuraminamine. This method is characterized by blending pectin into the composition. There is no particular limitation on the total content of pectin in the composition, typically 0.05 to 0.8 w / v%, and more preferably 0.05 to 0.5w / v%, more preferably 0.1 ~ 0.5w / v%, and even more preferably 0.1 ~ 0.3w / v%. In addition, the ratio of proteoglycan weight to pectin weight (proteoglycan weight: pectin weight) in the composition is not particularly limited, and is typically 1: 1 or more, preferably 1: 2 or more, and more preferably 1 : 5 or more, more preferably 1: 10 or more, 1: 800 or less, more preferably 1: 500 or less, more preferably 1: 100 or less, and even more preferably 1: 50 or less. Specifically, the ratio of proteoglycan weight to pectin weight (proteoglycan weight: pectin weight) in the related composition is 1: 1 to 1: 800, preferably 1: 2 to 1: 500, and more preferably It is 1: 5 to 1: 100, and more preferably 1:10 to 1:50, but it is not limited to this.

The method and timing for blending pectin into the composition is not particularly limited, and the composition may contain pectin at the end. For example, other components may be added or mixed in the composition containing pectin, and pectin may also be added or mixed in the composition containing other components.

[Example]

Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited thereto.

(Example 1)

In order to evaluate the composition containing collagen peptides, proteoglycans, ceramides, and pectins, and the effect of suppressing the scent and precipitation over time and the aggregation of the precipitates, two kinds of beverages as shown in Table 1 were produced.

Specifically, raw materials other than sour ingredients are dissolved in water, and then After adjusting the pH to 3.50 ± 0.20 with a sour material, it was added to the container capacity. Table 1 shows the final blending amounts of the sour ingredients required for pH adjustment and the like. After the obtained solution was sterilized by a heating plate heat exchanger, each 50 mL was dispensed in a brown bottle and capped, and beverages (1) and (2) were prepared. The average molecular weight of the collagen peptide used is 3,000. The proteoglycan is derived from salmon nasal cartilage and has a molecular weight of about 450,000. The neural peptamine is derived from gluconeuramin of rice. The plant extract is peptone and pectin HM pectin from citrus peel.

The beverages were stored at 5 ° C for 4 months, and then a visual test and 3 special testers were used to perform a functional test on the amount of precipitate, the properties of the precipitate, and the flavor.

The blending amount and evaluation results are shown in Table 1. The evaluation criteria are shown in Table 2.

【Table 2】

Evaluation criteria for precipitation:

-: No sediment

±: Slightly confirmed sediment

+ ※: A small amount of precipitate can be confirmed

+: The precipitate can be confirmed

+ *: A large amount of precipitate can be confirmed

++: Significant confirmation of precipitates

Evaluation criteria for agglutination of precipitates:

◎: Dispersion without shaking

○: Slightly oscillated and dispersed

△: Strong shock is dispersed

×: Strong shock and no dispersion

Evaluation criteria for fragrance:

5: Ideal scent and texture

4: Unpleasantly unpleasant flavor and texture

3: Slightly unpleasant scent and texture

2: Feeling unpleasant fragrance and food texture

1: Feeling very unpleasant scent and texture

* Average points 4.5 to 5.0 are marked as ◎, 4.0 to 4.4 are marked as ○, 3.0 to 3.9 are marked as △, and less than 3.0 are marked as ×.

The beverage (1) without added pectin has a large amount of precipitation, and the agglutination of the precipitate is strong and it is not easy to disperse. Conversely, (2) with the addition of pectin showed that maintaining a good flavor also suppressed the amount of precipitation, and the agglutination of the precipitate was weak and easily dispersed.

(Example 2)

In order to evaluate the composition containing collagen peptides, proteoglycans, neuraminamine, and viscosity-increasing stabilizers, flavor and aging-preventive precipitation inhibition effects, and the blended beverages shown in Table 3 were produced.

Specifically, raw materials other than the sour material are added to the water to dissolve, the pH is adjusted to 3.50 ± 0.20 with the sour material, and then the volume is increased to 1000 ml. Table 3 shows the final blending amounts of the sour ingredients required for pH adjustment and the like. The obtained solution was dispensed into a brown bottle every 50 mL, sealed, and sterilized by dipping, and beverages (3) and (16) were prepared. The collagen peptide, proteoglycan, neuraminine, plant extract, and pectin used were the same as in Example 1. The beverages were stored at 5 ° C for 4 days, and then a visual test and 3 special testers were used to perform a functional test on the amount of precipitate, the properties of the precipitate, the flavor, and the texture.

The evaluation results are shown in Table 4. In addition, the evaluation criteria are as shown in Table 2.

The beverages (4) and (5) to which pectin was added showed that the generation of precipitation was significantly suppressed, and the agglutination of the precipitate was weak and easy to disperse, thereby having good flavor and food texture.

(Example 3)

In order to evaluate the effects of the addition amount of proteoglycan and pectin on the aroma, food texture, and the precipitation and coagulation of precipitates over time, the same method as in Example 2 was used to produce the blended compounds shown in Table 5 ( 17) ~ (26).

The beverages were stored at 5 ° C for 8 days, and then the visual test and 3 special testers were used to perform a functional test on the amount of sediment, the properties and flavor of the precipitate, and the evaluation was performed on the 4th and 8th days.

The evaluation results are shown in Table 6. In addition, the evaluation criteria are as shown in Table 2.

When proteoglycan is added at a concentration of 0.001 w / v%, by adding pectin at a concentration of 0.05 w / v%, the formation of precipitates can be significantly suppressed. In addition, when proteoglycan was added at a concentration of 0.01 w / v%, it was found that the addition of pectin at a concentration of 0.05 w / v% can suppress the formation of precipitates, and by adding a concentration of 1.0 w / v%, precipitation can be significantly suppressed. form. Furthermore, when proteoglycan was added at a concentration of 0.05 w / v%, it was found that as the concentration of pectin added was increased, the formation of precipitates tended to be suppressed. For flavor and food texture, when adding pectin at a concentration of 1.0 w / v%, the viscosity becomes higher, the flavor is not released, and the food texture becomes heavy.

(Production example)

In the same manner as in Example 2, the beverages (27) and (28) blended as shown in Table 7 were produced.

It was confirmed that the beverage (27) without added pectin had precipitated. On the contrary, the beverage (28) added with pectin showed that the generation of precipitation was significantly suppressed, and the agglutination of the precipitate was weak and easy to disperse, thereby having good flavor and food texture.

[Industrial availability]

The present invention suppresses the formation of agglutinates or precipitates by blending pectin in a composition containing collagen peptides, proteoglycans, and neuraminamine. Because pectin is derived from natural ingredients, it has high safety. Therefore, the present invention can maintain the appearance of the collagen peptide-containing composition in a good state by a simple and safe method, and has high industrial applicability.

Claims (9)

A liquid composition comprising a collagen peptide, proteoglycan, neural pramine, and pectin. The content of pectin is 0.05 to 0.8 w / v%. The ratio of the weight of proteoglycan to the weight of pectin ( Proteoglycan weight: pectin weight) is 1: 1 ~ 1: 800. For example, the liquid composition of claim 1, wherein the content of proteoglycan is 0.0001 ~ 0.05w / v%. For example, the liquid composition of claim 1 or 2, wherein the content of the collagen peptide is 1.0 to 35 w / v%. For example, the liquid composition of claim 1 or 2, wherein the content of neuraminamine is 0.0001 to 0.1 w / v%. For example, the liquid composition of claim 1 or 2, wherein the pH is 2.5 ~ 5.0. If the liquid composition of claim 1 or 2 is for oral use. The liquid composition as claimed in item 1 or 2 is used for beauty. The liquid composition according to claim 1 or 2, which is used for moisturizing, protecting the skin, preventing skin from drying out, or improving skin relaxation. A method for manufacturing a liquid composition. The liquid composition contains a collagen peptide, proteoglycan, neural pramine, and pectin, and the content of pectin is 0.05 to 0.8 w / v%. The ratio of the weight of pectin (proteoglycan weight: pectin weight) is 1: 1 to 1: 800, which is characterized in that it contains ingredients blended with collagen peptides, proteoglycans, neural amines and pectin, The content of gum is 0.05 to 0.8 w / v%, and the ratio of the weight of proteoglycan to the weight of pectin (proteoglycan weight: pectin weight) is a step of 1: 1 to 1: 800, and the aforementioned blending Sterilization and filling steps.