Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Collagen-containing food and drink

A food and collagen technology, applied in the field of food and drink containing collagen, can solve the problem that the taste has not been improved

Active Publication Date: 2006-07-05
LOTTE CO LTD
View PDF1 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the taste of such food and beverages has not been improved, and people have been expecting the advent of collagen-containing food and beverages with improved taste.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Collagen-containing food and drink

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0087] After mixing and dissolving 5 parts by weight of collagen peptide, 0.005 part by weight of sucralose, 0.01 part by weight of a plant mixture of the genus Stevia, and 0.01 part by weight of acesulfame potassium in purified water, the pH was adjusted to 3.8 with a sour agent, Then add purified water to 100 parts by volume. The stevioside and rebaudioside were previously mixed in a ratio of 1:1 by weight for the stilvia mixture, and the sweetness of 1 part by weight was 200 times that of granulated sugar. The aqueous solution was sterilized at 85° C., filled in a container and cooled to obtain a collagen-containing beverage with improved taste.

Embodiment 2

[0089] After mixing and dissolving 5 parts by weight of collagen peptide, 0.005 part by weight of sucralose, 0.01 part by weight of a plant mixture of the genus Stevia, 0.01 part by weight of acesulfame potassium, and 0.5 part by weight of peach flavor in purified water, use a sour agent Adjust the pH to 3.8, and then add purified water to 100 parts by volume. The stevioside and rebaudioside were previously mixed in a ratio of 1:1 by weight for the stilvia mixture, and the sweetness of 1 part by weight was 200 times that of granulated sugar. The aqueous solution was sterilized at 85° C., filled in a container and cooled to obtain a collagen-containing beverage with improved taste.

Embodiment 3

[0091] Mix and dissolve 5 parts by weight of collagen peptide, 0.005 part by weight of sucralose, 0.01 part by weight of a plant mixture of the genus Stevia, and 0.5 part by weight of peach flavor in purified water, adjust the pH to 3.8 with a sour agent, and then Add purified water to 100 parts by volume. The stevioside and rebaudioside were previously mixed in a ratio of 1:1 by weight for the stilvia mixture, and the sweetness of 1 part by weight was 200 times that of granulated sugar. The aqueous solution was sterilized at 85° C., filled in a container and cooled to obtain a collagen-containing beverage with improved taste.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

A collagen-containing food and drink, in which the taste inherent in collagen is significantly improved is provided. The taste is improved by containing sucralose and stevia extract.

Description

technical field [0001] The present invention relates to a collagen-containing food and drink having improved taste, and more particularly to a collagen-containing food and drink having improved taste by containing sucralose and a stevia extract. Background technique [0002] Collagen is a fibrous protein present in the combined tissues of humans and animals. It mostly exists in the skin, bone, tendon, blood vessel wall, etc. where the combined tissues are concentrated, and plays the role of the skeleton in the cell. Aging of the skin and hair and diseases of the bones and joints occur due to the aging of collagen and the decrease of collagen synthesis. [0003] Therefore, health foods for the purpose of exerting various effects, which are characterized by containing collagen, have been launched one after another. However, collagen has a unique smell like animal smell, and because it reacts with acidic polysaccharides and tannins that are often contained in foods, it is eas...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/0562A23L1/09A23L27/30A23L29/281
CPCA23L1/2367A23V2002/00A23L1/3053A23L1/2366A23L27/36A23L27/37A23L33/18A23V2250/264A23V2250/5422A23V2250/262A23V2250/242A23V2250/708A23L33/105A23V2250/21
Inventor 竹森俊雄安田英之三井诚清水日高
Owner LOTTE CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com