Stable acidic milk drinks, process for producing the same, and additive for acidic milk drinks to be used therein

#This application is a 371 of PCT/JP01/03829, filed May 8, 2001.

#The present invention relates to a stable acidic milk drink and, more particularly, to an acidic milk drink to which a low molecular weight collagen peptide (a gelatin hydrolysate), obtained by hydrolyzing collagen into lower molecules, is added, and to a stabilizer for the acidic milk drink.

#Collagen is a major protein component forming connective tissues of animals. Collagen has conventionally been used in various cosmetics with an objective of providing the skin with tension and elasticity. More recently, collagen is attracting attention as a material for foods and the like due to the discovery of various physiological effects such as promotion of bone calcium absorption, activation of neurotransmission, and the like.

#The present invention will be described in more detail by way of Preparation Examples and Examples which should not be construed as limiting the present invention.

#The average molecular weight of the low molecular weight collagen peptides obtained in Preparation Examples was determined the following PAGI Method. The PAGI Method is a method of estimating the molecular weight distribution of collagen based on a chromatogram measured by the method of gel permeation of collagen solution with high performance liquid chromatograph.

#(1) Weigh 0.2 g of sample into a 100 ml volumetric flask, add the eluent (0.05 mol potassium dihydrogenphosphate and 0.05 mol disodium hydrogenphosphate solution) and allow it to stand for 1 hour to make the sample to swell enough. Then, put it into a water bath of 40° C., dissolve it for 60 minutes. Allow it to cool until getting to room temperature, and add the eluent to a gauge line.