TW202235585A - Aqueous composition inhibited from flavor deterioration caused by light irradiation - Google Patents

Abstract

The present invention addresses the problem of providing a protein-containing beverage or oil-in-water type emulsion inhibited from flavor deterioration caused by light irradiation, and desserts using the same. To solve this problem, 0.01 wt% or more of a peptide is added as a light degradation inhibitor to an aqueous composition containing 0.1 wt% or more of protein. As the peptide, one or more members selected from the group consisting of whey peptide, casein peptide, soy peptide and pea peptide can be used. The light degradation inhibitory effect is exerted even in the case where the aqueous composition is an oil-in-water type emulsion containing protein and fat or oil.

Description

水系組成物、光劣化抑制劑及水系組成物的光劣化抑制方法Aqueous composition, photodeterioration inhibitor, and photodeterioration suppression method of aqueous composition

本發明是有關於一種飲料、甜點類的品質維持方法。The present invention relates to a method for maintaining the quality of beverages and desserts.

飲料、甜點類等由於對其美味度或外觀有訴求，故以透明包裝來銷售的機會多，於賣場中會被照明長時間照射。因此，有食品中的成分發生變化而產生異味、異臭的情況（光劣化）。Beverages, desserts, etc. have appeals for their deliciousness or appearance, so there are many opportunities to sell them in transparent packaging, and they will be illuminated for a long time in the store. For this reason, components in the food may change to cause odors and odors (photodegradation).

為抑制該現象，提出了各種風味劣化防止劑（專利文獻1～專利文獻3）。但是，該些有於水包油型乳化物中的效果不充分的情況。In order to suppress this phenomenon, various flavor deterioration inhibitors are proposed (patent document 1 - patent document 3). However, the effect in these oil-in-water emulsions may not be enough.

另一方面，專利文獻4是一種添加乳蛋白質分解物作為原料的、賦予了耐酸性的攪打奶油的製造方法，但關於光劣化耐性的有無，未作出任何揭示。 [現有技術文獻] [專利文獻] On the other hand, Patent Document 4 is a method for producing acid resistance-imparted whipped cream by adding a milk protein breakdown product as a raw material, but does not disclose anything about the presence or absence of photodegradation resistance. [Prior art literature] [Patent Document]

[專利文獻1]日本專利特開2003-33164號公報 [專利文獻2]日本專利特開平11-341971號公報 [專利文獻3]日本專利特開平10-183164號公報 [專利文獻4]日本專利特開2014-079234號公報 [Patent Document 1] Japanese Patent Laid-Open No. 2003-33164 [Patent Document 2] Japanese Patent Laid-Open No. 11-341971 [Patent Document 3] Japanese Patent Laid-Open No. 10-183164 [Patent Document 4] Japanese Patent Laid-Open No. 2014-079234

[發明所欲解決之課題] 本發明的目的在於提供一種抑制了由光照射引起的風味劣化、且含有蛋白質的飲料、水包油型乳化物及使用水包油型乳化物的甜點類。 [解決課題之手段] [Problem to be Solved by the Invention] An object of the present invention is to provide protein-containing beverages, oil-in-water emulsions, and desserts using the oil-in-water emulsions, which suppress flavor deterioration due to light irradiation. [Means to solve the problem]

本發明者等人進行了努力研究，發現市售的肽類具有抑制水系中的蛋白質的光劣化的效果，且即使為不阻礙飲料、乳化物的風味的微量調配，亦具有該效果，從而完成了本發明。The inventors of the present invention have conducted diligent research and found that commercially available peptides have the effect of suppressing the photodegradation of proteins in water systems, and that they have this effect even in small amounts that do not hinder the flavor of beverages and emulsions. the invention.

即，本發明為： （1）一種水系組成物，含有0.1重量%以上的蛋白質、0.01重量%以上的作為光劣化抑制劑的肽。 （2）如（1）所述的水系組成物，其中，肽為選自由乳清肽、酪蛋白肽、大豆肽、豌豆肽所組成的群組中的一種以上。 （3）一種光劣化抑制劑，為含有蛋白質的水系組成物的光劣化抑制劑，且以肽為有效成分。 （4）一種水系組成物的光劣化抑制方法，使包含0.1重量%以上的蛋白質的水系組成物，以肽含量成為0.01重量%以上的方式含有如（3）所述的光劣化抑制劑。 [發明的效果] That is, the present invention is: (1) An aqueous composition containing 0.1% by weight or more of protein and 0.01% by weight or more of a peptide as a photodegradation inhibitor. (2) The aqueous composition according to (1), wherein the peptide is at least one selected from the group consisting of whey peptide, casein peptide, soybean peptide, and pea peptide. (3) A photodegradation inhibitor of a protein-containing water-based composition, comprising a peptide as an active ingredient. (4) A method for suppressing photodegradation of an aqueous composition, wherein an aqueous composition containing 0.1% by weight or more of protein contains the photodeterioration inhibitor as described in (3) so that the peptide content becomes 0.01% by weight or more. [Effect of the invention]

根據本發明，可在維持風味的狀態下銷售陳列於照明下的飲料、使用了攪打奶油的甜點類等。According to the present invention, drinks displayed under lighting, desserts using whipped cream, etc. can be sold while maintaining the flavor.

本發明的水系組成物是指至少含有蛋白質以及水的食用或飲用的組成物。具體而言，可例示蛋白質水溶液、蛋白質飲料、無脂乳、脫脂乳粉水溶液、脫脂豆乳等。 於更含有油脂的情況下，亦包括水包油型乳化物、油包水型乳化物中的全部態樣，但特別是於以水為連續相的水包油型乳化物中顯示出明顯的效果。作為水包油型乳化物的具體例，可列舉：牛乳、豆乳、及使用該些的各種飲料類、奶油、攪打用奶油等。 水系組成物的pH亦無特別限定，可例示酸性的發酵乳、乳酸菌飲料等。 The aqueous composition of the present invention refers to an edible or drinking composition containing at least protein and water. Specifically, protein aqueous solution, protein drink, non-fat milk, skim milk powder aqueous solution, skim soymilk etc. can be illustrated. In the case of more fat, it also includes all forms in oil-in-water emulsions and water-in-oil emulsions, but especially in oil-in-water emulsions with water as the continuous phase, it shows obvious Effect. Specific examples of the oil-in-water emulsion include cow's milk, soybean milk, and various beverages using these, butter, whipping cream, and the like. The pH of the water-based composition is also not particularly limited, and acidic fermented milk, lactic acid bacteria drinks, and the like can be exemplified.

水系組成物中的蛋白質的起源等並無特別限定，包含乳來源的乳蛋白、作為其分離物的乳清蛋白、酪蛋白、大豆蛋白、其他動植物來源的蛋白質中的全部。 水系組成物中的蛋白質含量為0.1重量%以上，理想的是0.1重量%以上且30重量%以下，進而理想的是0.5重量%以上且25重量%以下。當含量少於此時，根本不易產生起因於蛋白質的光劣化的問題，若多於此，則後述的肽的需要量增多，有肽來源的風味有損水系組成物自身的風味的情況。 The origin of the protein in the water-based composition is not particularly limited, and includes all of milk-derived milk protein, whey protein as its isolate, casein, soybean protein, and other animal and plant-derived proteins. The protein content in the aqueous composition is 0.1% by weight or more, preferably 0.1% by weight or more and 30% by weight or less, and more preferably 0.5% by weight or more and 25% by weight or less. When the content is less than this, the problem of photodegradation due to protein hardly occurs at all, and if it is more than this, the requirement of the peptide described later increases, and the flavor derived from the peptide may impair the flavor of the water-based composition itself.

本發明的水系組成物含有肽。藉此，可抑制由光照射引起的蛋白質的風味劣化。較佳為以於水系組成物中成為0.01重量%以上、理想的是0.01重量%以上且1重量%以下、進而理想的是0.01重量%～0.8重量%、最理想的是0.01重量%～0.7重量%的方式調配。 若調配量少於此，則有難以獲得本發明的效果的情況，若多於此，則有肽來源的風味有損水系組成物的風味的情況。 作為相對於蛋白質的調配比（重量比），可根據體系中的蛋白質濃度或肽的種類適宜調整，可例示相對於蛋白質100而肽為0.5～20。 除了可使用將蛋白質水解而得的肽以外，亦可使用合成胺基酸而得的肽，但較佳為藉由蛋白質的水解而得的肽。於水解時，可使用公知的方法、即使用酶、酸、鹼等的方法中的任一者。肽的起源並無特別限定，可使用乳清肽、酪蛋白肽、大豆肽、豌豆肽、小麥肽、玉米肽、米肽、膠原肽、蛋白肽、血清肽、珠蛋白肽及水產肽等中的任一者。特別是於風味或穩定供給的方面，較佳為選自由乳清肽、酪蛋白肽、大豆肽、豌豆肽中的一種以上。肽可使用任意一種，亦可併用兩種以上。 The aqueous composition of the present invention contains peptides. Thereby, deterioration of the flavor of protein by light irradiation can be suppressed. It is preferably at least 0.01% by weight, preferably at least 0.01% by weight and at most 1% by weight, more preferably 0.01% by weight to 0.8% by weight, most preferably 0.01% by weight to 0.7% by weight, in the aqueous composition % method deployment. If the compounding amount is less than this, it may be difficult to obtain the effect of the present invention, and if it is more than this, the flavor derived from the peptide may impair the flavor of the water-based composition. The compounding ratio (weight ratio) to the protein can be appropriately adjusted according to the protein concentration in the system or the type of peptide, and 0.5 to 20 peptides to 100 proteins can be exemplified. In addition to peptides obtained by hydrolyzing proteins, peptides obtained by synthesizing amino acids can also be used, but peptides obtained by hydrolyzing proteins are preferred. For hydrolysis, any of known methods, ie, methods using enzymes, acids, alkalis, etc., can be used. The origin of the peptide is not particularly limited, and it is possible to use whey peptides, casein peptides, soybean peptides, pea peptides, wheat peptides, corn peptides, rice peptides, collagen peptides, protein peptides, serum peptides, globin peptides, and aquatic peptides. either of. Especially in terms of flavor and stable supply, one or more types selected from whey peptides, casein peptides, soybean peptides, and pea peptides are preferred. Any one type of peptide may be used, or two or more types may be used in combination.

本發明中使用的肽可適宜選擇並使用能夠用作食用的肽，但就光劣化抑制的效果與源自肽自身的風味的平衡方面而言，亦較佳為分解度為8%以上且40%以下，更佳為10%以上且35%以下。再者，此處的所謂分解度，由胺基態氮相對於總氮的比例表示。The peptides used in the present invention can be appropriately selected and used as edible peptides, but it is also preferable that the degree of decomposition is 8% or more and 40% in terms of the balance between the effect of photodegradation suppression and the flavor derived from the peptide itself. % or less, more preferably 10% or more and 35% or less. It should be noted that the so-called degree of decomposition here is represented by the ratio of amine-based nitrogen to total nitrogen.

於本發明的水系組成物為含有油脂的乳化物的情況下，油脂的起源、種類並無特別限定。具體而言，可例示動植物性油脂及該些的硬化油脂的單獨或兩種以上的混合物、或者對該些實施了各種化學處理或物理處理而成者，可例示大豆油、棉籽油、玉米油、紅花油、橄欖油、棕櫚油、菜籽油、米糠油、芝麻油、木棉油、椰子油、棕櫚仁油、乳脂、豬脂、魚油、鯨油等各種動植物油脂及該些的硬化油、分餾油、酯交換油等加工油脂。 於水系組成物為水包油型乳化物的情況下，油脂的含量理想的是於水系組成物中未滿50重量%。於此以上時，有乳化物變得不穩定而水相與油相反轉的情況。另外，於水系組成物含有蛋白質以及油脂的情況下，光劣化協同地進行而容易明顯地被感覺到，因此本發明的方法特別有用。 When the water-based composition of the present invention is an emulsion containing fats and oils, the origin and type of fats and oils are not particularly limited. Specifically, animal and vegetable oils and their hardened fats and oils can be exemplified alone or as a mixture of two or more, or those obtained by subjecting them to various chemical or physical treatments, such as soybean oil, cottonseed oil, and corn oil. , safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, kapok oil, coconut oil, palm kernel oil, milk fat, lard, fish oil, whale oil and other animal and vegetable oils and their hardened oils, fractionated oils , transesterified oil and other processed oils. When the water-based composition is an oil-in-water emulsion, the content of fats and oils in the water-based composition is preferably less than 50% by weight. When it is more than this, the emulsion becomes unstable and the water phase and the oil phase may invert. In addition, when the water-based composition contains protein and fats and oils, photodegradation proceeds synergistically and is easily felt clearly, so the method of the present invention is particularly useful.

於水系組成物中，可在不妨礙本發明效果的範圍內併用油脂或乳化物用的公知的抗氧化劑、風味劣化防止劑。作為一例，可列舉：生育酚、茶提取物、楊梅提取物、芸香苷（rutin）等。於水系組成物為乳化物的情況下，可適宜調配、使用通常公知的乳化劑類。除此之外，亦可使用各種風味原材料、香料、色素等中的任一者。In the water-based composition, known antioxidants and anti-flavor deterioration agents for fats and oils or emulsions can be used in combination within the range that does not inhibit the effects of the present invention. As an example, tocopherol, a tea extract, a bayberry extract, rutin, etc. are mentioned. When the aqueous composition is an emulsion, generally known emulsifiers can be appropriately formulated and used. In addition, any of various flavor raw materials, fragrances, pigments, etc. may be used.

肽向水系組成物中的調配方法並無特別限定，例如，可將肽製成水溶液來添加並混合，亦可作為原材料的一部分進行調合、混合來製造。另外，於用於鮮奶油、攪打奶油類的情況下，可例示將肽水溶液添加至奶油（水包油型乳化物）中並混合，根據需要使其起泡的方法。 於飲料組成物的情況下，可例示將肽與其他原料一起調和，添加水並利用溫水（例如60℃～70℃）進行調和、均質化的方法。 再者，於具有分別製備水相與油相並將該些混合的步驟的乳化組成物的情況下，藉由預先使水相中含有肽後與油相混合，可有效率地獲得本發明的效果，因此較佳。 [實施例] The method of blending the peptide into the water-based composition is not particularly limited. For example, the peptide may be added and mixed as an aqueous solution, or may be prepared and mixed as a part of raw materials. Moreover, when using for fresh cream and whipped cream, the method of adding and mixing an aqueous peptide solution to cream (oil-in-water emulsion), and foaming it as needed can be illustrated. In the case of a beverage composition, a method of blending the peptide with other raw materials, adding water, blending and homogenizing with warm water (for example, 60° C. to 70° C.) can be exemplified. Furthermore, in the case of an emulsified composition having a step of separately preparing a water phase and an oil phase and mixing them, the peptide of the present invention can be efficiently obtained by mixing the peptide with the oil phase after previously containing the water phase. effect, so better. [Example]

以下示出實施例來更詳細地說明本發明。再者，例中「%」及「份」均是指重量基準。Examples are shown below to explain the present invention in more detail. In addition, "%" and "part" in an example refer to a basis of weight.

＜實驗1＞ 於水包油型乳化物（商品名「鮮奶油」，四葉乳業（Yotsuba Milk）公司製造，蛋白質為1.6%，油分為47.7%）99.8份中分別加入0.2份的肽A～肽C，並進行攪拌。繼而，將該些於帶蓋的圓形透明容器（直徑6 cm）中各放入25 g（容器中的樣品量：深度約1.5 cm），利用發光二極體（light-emitting diode，LED）燈、螢光燈分別進行照射。照射條件均設為1000勒克司（lux）、1天。再者，肽A～肽C使用了下述市售品。製造商均為新西蘭塔杜瓦聯合乳品有限公司（The TATUA Co-operative Dairy Company Limited），分解度由胺基態氮相對於總氮的比例表示。 肽A（乳清肽，商品名「HWP117」，分解度13%） 肽B（乳清肽，商品名「HWP406」，分解度12%） 肽C（乳清肽，商品名「HWP305」，分解度37%） ＜Experiment 1＞ Add 0.2 parts of peptide A to peptide C to 99.8 parts of oil-in-water emulsion (trade name "fresh cream", manufactured by Yotsuba Milk Co., Ltd., protein content: 1.6%, oil content: 47.7%), and carry out Stir. Then, put 25 g of each in a round transparent container (diameter 6 cm) with a lid (the amount of sample in the container: about 1.5 cm in depth), and use a light-emitting diode (LED) Lamp and fluorescent lamps were irradiated separately. The irradiation conditions were all set at 1000 lux for 1 day. In addition, the following commercial items were used for peptide A - peptide C. The manufacturer is The TATUA Co-operative Dairy Company Limited, New Zealand, and the degree of decomposition is expressed as the ratio of amine nitrogen to total nitrogen. Peptide A (whey peptide, trade name "HWP117", decomposition degree 13%) Peptide B (whey peptide, trade name "HWP406", resolution 12%) Peptide C (whey peptide, trade name "HWP305", decomposition rate 37%)

＜風味評價＞ 由20名熟練的官能檢查員，以下述三個階段實施有關劣化風味的強度的官能評價，將平均值四捨五入後的值作為最終評價。與配方一起記載於表1中。 3（良）：幾乎感覺不到 2：稍感覺到，但為容許範圍 1（劣）：明確地感覺到 ＜Flavour evaluation＞ The sensory evaluation about the intensity|strength of deterioration flavor was implemented by 20 skilled sensory inspectors in the following three steps, and the value rounded off the average value was made into final evaluation. It is recorded in Table 1 together with the formulation. 3 (good): Hardly felt 2: Slightly felt, but within the allowable range 1 (Bad): Definitely felt

（表1）調配單位：重量份   起源 分解度 實施例1 實施例2 實施例3 比較例1 配 方 水包油型乳化物 （鮮奶油） - 99.8 99.8 99.8 100.0 肽A 乳清 13% 0.2 - - - 肽B 乳清 12% - 0.2 - - 肽C 乳清 37% - - 0.2 - 光照射後風味評價 （劣化風味） （LED燈） 2 3 3 1 （螢光燈） 2 3 3 1 (Table 1) Deployment unit: parts by weight origin Resolution Example 1 Example 2 Example 3 Comparative example 1 formula Oil-in-water emulsion (fresh cream) - 99.8 99.8 99.8 100.0 Peptide A whey 13% 0.2 - - - Peptide B whey 12% - 0.2 - - Peptide C whey 37% - - 0.2 - Flavor evaluation after light irradiation (deteriorated flavor) (LED lights) 2 3 3 1 (fluorescent lamp) 2 3 3 1

藉由添加各肽，相對於任一光源均確認到抑制鮮奶油的由光照射引起的劣化風味的產生的效果。By adding each peptide, the effect of suppressing the generation|occurrence|production of the deterioration flavor by light irradiation of fresh cream was confirmed with respect to any light source.

＜實驗2＞ 依照表2的配方製備水系組成物，由20名熟練的官能檢查員對源自肽的風味（異風味、不協調感）進行官能評價。基準設為如下所述，將平均值四捨五入後的值作為評價值。 3：幾乎感覺不到（良好） 2：稍感覺到，但為容許範圍 1：清楚地感覺到（差） 繼而，以與實驗1相同的條件實施利用LED燈的光照射試驗，並進行風味評價。 ＜Experiment 2＞ The water-based composition was prepared according to the formulation in Table 2, and 20 skilled sensory inspectors performed sensory evaluations on the flavor (unusual flavor, sense of incongruity) derived from the peptide. The standard was set as follows, and the rounded value of the average value was used as the evaluation value. 3: hardly felt (good) 2: Slightly felt, but within the allowable range 1: clearly felt (poor) Next, a light irradiation test by an LED lamp was implemented on the same conditions as Experiment 1, and flavor evaluation was performed.

（表2）調配單位：重量份   實施例4 實施例5 實施例6 實施例7 實施例8 比較例2 配方 水包油型乳化物 （鮮奶油） 99.98 99.80 99.50 99.00 97.00 100.0 肽A 0.02 0.20 0.50 1.00 3.00 - 風味 評價 照射前 （肽來源風味） 3 3 3 2 1 3 照射後（劣化風味） 2 3 3 3 3 1 (Table 2) Deployment unit: parts by weight Example 4 Example 5 Example 6 Example 7 Example 8 Comparative example 2 formula Oil-in-water emulsion (fresh cream) 99.98 99.80 99.50 99.00 97.00 100.0 Peptide A 0.02 0.20 0.50 1.00 3.00 - flavor evaluation Before Irradiation (Peptide Source Flavor) 3 3 3 2 1 3 After irradiation (deterioration of flavor) 2 3 3 3 3 1

肽的添加量越多，越可抑制劣化風味的產生。但是，若所調配的肽來源的風味強，則存在有損鮮奶油的風味的情況，因此判斷本體系中肽A的適當的添加量為0.02%～1%。The more the amount of peptide added, the more suppressed the generation of deteriorated flavor. However, if the flavor derived from the prepared peptide is strong, the flavor of fresh cream may be impaired. Therefore, it is judged that the appropriate addition amount of peptide A in this system is 0.02% to 1%.

＜實驗3＞ 使用肽B，依照表3的配方與實驗2同樣地進行製備、風味評價、光照射試驗及評價。 ＜Experiment 3＞ Using peptide B, preparation, flavor evaluation, light irradiation test and evaluation were carried out in the same manner as in Experiment 2 according to the formulation in Table 3.

（表3）調配單位：重量份   實施例9 實施例10 實施例11 實施例12 實施例13 比較例3 配方 水包油型乳化物 （鮮奶油） 99.98 99.80 99.50 99.00 97.00 100.0 肽B 0.02 0.20 0.50 1.00 3.00 - 風味 評價 光照射前 （肽來源風味） 3 3 3 2 1 3 光照射後（劣化風味） 3 3 3 3 3 1 (Table 3) Deployment unit: parts by weight Example 9 Example 10 Example 11 Example 12 Example 13 Comparative example 3 formula Oil-in-water emulsion (fresh cream) 99.98 99.80 99.50 99.00 97.00 100.0 Peptide B 0.02 0.20 0.50 1.00 3.00 - flavor evaluation Before light exposure (peptide source flavor) 3 3 3 2 1 3 After light exposure (deterioration of flavor) 3 3 3 3 3 1

確認到與實驗2相同的傾向，判斷本體系中肽B的適當的添加量為0.01%～1%。The same tendency as Experiment 2 was confirmed, and it was judged that the appropriate addition amount of peptide B in this system was 0.01% to 1%.

＜實驗4＞ 依照表4的配方製備蛋白質（乳蛋白）水溶液，與實驗2同樣地進行風味評價、光照射試驗及評價。再者，乳蛋白使用的是商品名「TMP1180」、恆天然有限（Fonterra Limited）公司製造（蛋白質為91.3%，脂質為0.7%）。（水溶液中的脂質為0.035%） 另外，由於實施例15的乳蛋白20%難以溶解於水中，故使用液糖。作為液糖，使用的是「新果糖（New Fructo）R-40」、昭和產業股份有限公司製造（砂糖混合葡萄糖果糖液糖，組成：水分為24.5%、蛋白質為0%、脂質為0%、碳水化合物為75.5%）。 ＜Experiment 4＞ A protein (milk protein) aqueous solution was prepared according to the recipe in Table 4, and flavor evaluation, light irradiation test, and evaluation were performed in the same manner as in Experiment 2. In addition, the milk protein used was the brand name "TMP1180", manufactured by Fonterra Limited (91.3% of protein, 0.7% of lipid). (0.035% lipid in aqueous solution) In addition, since the milk protein 20% of Example 15 was difficult to dissolve in water, liquid sugar was used. As liquid sugar, "New Fructo (New Fructo) R-40" manufactured by Showa Sangyo Co., Ltd. (granulated sugar mixed with glucose fructose liquid sugar, composition: 24.5% of water, 0% of protein, 0% of lipid, Carbohydrates are 75.5%).

（表4）調配單位：重量份   實施例14 實施例15 比較例4 配方 乳蛋白 5.0 20.0 5.0 肽B 0.2 0.2 - 水 94.8 - 95.0 液糖 - 79.8 - 風味 評價 光照射前 （肽來源風味） 3 3 3 光照射後（劣化風味） 3 3 1 (Table 4) Deployment unit: parts by weight Example 14 Example 15 Comparative example 4 formula milk protein 5.0 20.0 5.0 Peptide B 0.2 0.2 - water 94.8 - 95.0 liquid sugar - 79.8 - flavor evaluation Before light exposure (peptide source flavor) 3 3 3 After light exposure (deterioration of flavor) 3 3 1

於幾乎不含有脂質的蛋白質水溶液的體系中亦確認到效果，顯示出肽具有抑制蛋白質的由光照射引起的風味劣化的功能。The effect was confirmed also in the protein aqueous solution system containing almost no lipid, and it was shown that the peptide has a function of suppressing the deterioration of the flavor of the protein by light irradiation.

＜實驗5＞ 依照表5，於市售飲料中添加肽並混合，與實驗2同樣地進行風味評價、光照射試驗及評價。所使用的飲料與組成如下所述。再者，關於組成中的蛋白質，於括號內一併記載了%換算值。 酸性乳飲料：商品名「北海道生乳飲用酸奶」北海道乳業股份有限公司製造，pH4.21 每180 g的組成：蛋白質為5.8 g（3.2%）、脂質為5.6 g、碳水化合物為22.0 g 牛乳：商品名「美味牛乳（Oishii Gyunyu）」明治乳業股份有限公司製造 每200 ml的組成：蛋白質為6.8 g（3.4%）、脂質為7.8 g、碳水化合物為9.9 g 乳飲料（咖啡）：商品名「漫芮怡拿鐵咖啡（Mt. Rainier Coffee Latte）」森永乳業股份有限公司製造 每240 ml的組成：蛋白質為5.9 g（2.5%）、脂質為7.2 g、碳水化合物為19.4 g 乳飲料（紅茶）：商品名「立頓乳脂紅茶拿鐵（Lipton CREAMY Tea Latte）」森永乳業股份有限公司製造， 每240 ml的組成：蛋白質為3.7 g（1.5%）、脂質為3.9 g、碳水化合物為21.8 g ＜Experiment 5＞ According to Table 5, peptides were added and mixed to commercial beverages, and flavor evaluation, light irradiation test and evaluation were performed in the same manner as in Experiment 2. The beverages and compositions used are described below. In addition, about the protein in a composition, % conversion value is also described in parentheses. Acidic milk drink: product name "Hokkaido raw milk drinking yogurt" manufactured by Hokkaido Dairy Co., Ltd., pH4.21 Composition per 180 g: protein 5.8 g (3.2%), lipid 5.6 g, carbohydrate 22.0 g Milk: Product name "Oishii Gyunyu" manufactured by Meiji Dairy Co., Ltd. Composition per 200 ml: protein 6.8 g (3.4%), lipid 7.8 g, carbohydrate 9.9 g Milk drink (coffee): Product name "Mt. Rainier Coffee Latte" manufactured by Morinaga Dairy Co., Ltd. Composition per 240 ml: protein 5.9 g (2.5%), lipid 7.2 g, carbohydrate 19.4 g Milk drink (black tea): product name "Lipton Creamy Tea Latte (Lipton CREAMY Tea Latte)" manufactured by Morinaga Dairy Co., Ltd. Composition per 240 ml: protein 3.7 g (1.5%), lipid 3.9 g, carbohydrate 21.8 g

（表5）   實施例16 比較例5 實施例17 比較例6 實施例18 比較例7 實施例19 比較例8 配方 酸性乳飲料 99.8 100.0 - - - - - - 牛乳 - - 99.8 100.0 - - - - 乳飲料（咖啡） - - - - 99.8 100.0 - - 乳飲料（紅茶） - - - - - - 99.8 100.0 肽B 0.2 - 0.2 - 0.2 - 0.2 - 風味 評價 光照射前 （肽來源風味） 3 3 3 3 3 3 3 3 光照射後 （劣化風味） 3 1 3 1 3 1 3 1 (table 5) Example 16 Comparative Example 5 Example 17 Comparative example 6 Example 18 Comparative Example 7 Example 19 Comparative Example 8 formula sour milk drink 99.8 100.0 - - - - - - milk - - 99.8 100.0 - - - - Milk drink (coffee) - - - - 99.8 100.0 - - Milk drink (black tea) - - - - - - 99.8 100.0 Peptide B 0.2 - 0.2 - 0.2 - 0.2 - flavor evaluation Before light exposure (peptide source flavor) 3 3 3 3 3 3 3 3 After light exposure (deterioration of flavor) 3 1 3 1 3 1 3 1

於牛乳、各種乳飲料中亦因光照射而發生風味劣化，且確認到肽具有抑制該風味劣化的效果。In cow's milk and various milk beverages, flavor deterioration occurs due to light irradiation, and it has been confirmed that the peptide has an effect of suppressing the flavor deterioration.

＜實驗6＞ 依照表6的配方，於鮮奶油中添加各肽，與實驗2同樣地進行風味評價、光照射試驗及評價。其中，照射前的風味評價為1（差）的試驗區作為飲食用原本便不適當，因此自後續的光照射試驗的對象中排除，於表中記載為「參考例」。肽使用以下各製品，各起源（來源）及分解度記載於表中。製造商均為新西蘭塔杜瓦聯合乳品有限公司（The TATUA Co-operative Dairy Company Limited）。 肽D：製品名「塔杜瓦（Tatua）2400」 肽F：製品名「塔杜瓦（Tatua）2016」 肽G：製品名「HSP349」 肽H：製品名「塔杜瓦（Tatua）5260」 ＜Experiment 6＞ According to the recipe in Table 6, each peptide was added to fresh cream, and flavor evaluation, light irradiation test, and evaluation were performed in the same manner as in Experiment 2. Among them, the test area whose flavor evaluation before irradiation was 1 (poor) was originally not suitable for eating and drinking, so it was excluded from the object of the subsequent light irradiation test, and described in the table as "reference example". The following products were used for the peptides, and the origin (source) and degree of decomposition of each peptide are listed in the table. The manufacturer is The TATUA Co-operative Dairy Company Limited, New Zealand. Peptide D: product name "Tatua 2400" Peptide F: product name "Tatua 2016" Peptide G: product name "HSP349" Peptide H: product name "Tatua 5260"

（表6）   起源 分解度 實施例 20 實施例 21 實施例 22 （參考例） 實施例 23 實施例 24 實施例 25 （參考例） 實施例 26 實施例 27 實施例 28 實施例 29 比較例 9 配方 水包油型乳化物 （鮮奶油）   99.98 99.95 99.90 99.80 99.98 99.80 99.50 99.00 99.98 99.80 99.80 99.80 100.00 肽D 酪蛋白 33 0.02 0.05 0.10 0.20 - - - - - - - - - 肽C 乳清 37 - - - - 0.02 0.20 0.50 1.00 - - - - - 肽F 乳清 40 - - - - - - - - 0.02 0.20 - - - 肽G 大豆 19 - - - - - - - - - - 0.20 - - 肽H 豌豆 32 - - - - - - - - - - - 0.20 - 風味 評價 光照射前 （肽來源風味） 3 2 2 1 3 3 2 1 3 2 3 3 3 光照射後 （劣化風味） 3 3 3 - 3 3 3 - 3 3 3 3 1 (Table 6) origin Resolution Example 20 Example 21 Example 22 (reference example) Example 23 Example 24 Example 25 (reference example) Example 26 Example 27 Example 28 Example 29 Comparative Example 9 formula Oil-in-water emulsion (fresh cream) 99.98 99.95 99.90 99.80 99.98 99.80 99.50 99.00 99.98 99.80 99.80 99.80 100.00 Peptide D casein 33 0.02 0.05 0.10 0.20 - - - - - - - - - Peptide C whey 37 - - - - 0.02 0.20 0.50 1.00 - - - - - Peptide F whey 40 - - - - - - - - 0.02 0.20 - - - Peptide G soybean 19 - - - - - - - - - - 0.20 - - Peptide H pea 32 - - - - - - - - - - - 0.20 - flavor evaluation Before light exposure (peptide source flavor) 3 2 2 1 3 3 2 1 3 2 3 3 3 After light exposure (deterioration of flavor) 3 3 3 - 3 3 3 - 3 3 3 3 1

於起源不同的肽中，亦確認到抑制由光照射引起的風味劣化的效果。另外，根據其品種不同，肽來源的風味影響亦不同，因此判斷可根據最終製品的配方適宜選擇種類、調配量。The effect of suppressing flavor deterioration caused by light irradiation was also confirmed for peptides having different origins. In addition, depending on the variety, the influence of the flavor of the peptide source is also different, so it can be judged that the type and blending amount can be appropriately selected according to the formula of the final product.

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Claims (4)

一種水系組成物，含有0.1重量%以上的蛋白質及0.01重量%以上的作為光劣化抑制劑的肽。An aqueous composition containing 0.1% by weight or more of protein and 0.01% by weight or more of a peptide as a photodegradation inhibitor. 如請求項1所述的水系組成物，其中，肽為選自由乳清肽、酪蛋白肽、大豆肽及豌豆肽所組成的群組中的一種以上。The water-based composition according to claim 1, wherein the peptide is at least one selected from the group consisting of whey peptide, casein peptide, soybean peptide, and pea peptide. 一種光劣化抑制劑，為含有蛋白質的水系組成物的光劣化抑制劑，且以肽為有效成分。A photodeterioration inhibitor is a photodeterioration inhibitor of a protein-containing water-based composition, and contains a peptide as an active ingredient. 一種水系組成物的光劣化抑制方法，使包含0.1重量%以上的蛋白質的水系組成物，以肽含量成為0.01重量%以上的方式含有如請求項3所述的光劣化抑制劑。A method for suppressing photodegradation of an aqueous composition, comprising making an aqueous composition containing 0.1% by weight or more of protein contain the photodeterioration inhibitor according to claim 3 so that the peptide content becomes 0.01% by weight or more.