JP2006197856A - Method for improving flavor of food and drink, food and drink obtained by the method, and flavor improver for food and drink - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for improving flavor of food and drink improving flavor of food and drink containing one kind selected from collagen, collagen peptide and gelatine without aromatizing the food and drink with flavor scent or the like by a simple method. <P>SOLUTION: The method for improving flavor of food and drink comprises adding ethyl octanoate to food and drink containing one kind selected from collagen, collagen peptide and gelatine to improve the flavor of the food and drink without aromatization. It is preferable that 3-60 ppm of the ethyl octanoate is added to 1 pts.mass of the total of the collagen, the collagen peptide and the gelatine. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a method for improving the flavor of a food or drink comprising at least one selected from collagen, collagen peptide and gelatin, and to a food and drink having a flavor improved thereby, and a flavor improving agent.

  Collagen, collagen peptide, and gelatin are natural proteins that are abundant in connective tissues such as joints and tendons, and skin, and are useful for enhancing nutrition of food and drink as a protein source. In addition, many studies have shown that ingesting collagen, collagen peptides, and gelatin has physiological effects such as promoting skin metabolism, bringing skin beautifying effects, relieving arthritis symptoms, and promoting bone formation. Since it has been reported, it is known to be a functional material, and it is also a general-purpose material used for various uses as packaging materials for food and drink additives and capsules.

  However, collagen, collagen peptide, and gelatin are extracted and purified from bones, tendons, skins, etc. produced as by-products when disassembling and processing livestock and fish such as cattle and pigs. It had a odor and flavor, and was delicious and difficult to take easily. Therefore, in order to be able to take it deliciously and easily, it is perfumed using citrus flavors such as orange, and the unique odor and flavor of collagen, collagen peptide, and gelatin are masked.

  For example, fish odors such as sardines can be suppressed by the action of furfural or ethylhexanoate, as disclosed in Non-Patent Document 1 below, by pickling them.

Moreover, in order to make the collagen, collagen peptide, and gelatin non-bromide, various treatments are performed in the production stage. For example, as in Reference 1 below, fish skin such as sharks is heated at a temperature of 20 to 30 ° C. After being soaked in water, lime pickled in warm water containing 1-3% sulfide and 1-3% calcium hydroxide relative to the fish skin weight, and then re-lime pickled with 1-3% calcium hydroxide solution, Then, demineralization and baking are performed, and collagen, collagen peptide, and gelatin are non-bromated by performing the above-mentioned soaking, liming, and remineralization treatment in the presence of a surfactant.
JP 2003-301144 A The 51st Annual Meeting of the Japan Society for Food Science and Technology The Japan Society for Food Science and Technology p32 Theme number: 1Ep7

  In conventional deodorizing methods such as collagen, collagen peptides, and gelatin by masking using flavors that have been generally used, citrus flavors and the like are frequently used, but even with these flavors, collagen and collagen peptides And unique odors and flavors such as gelatin could not be completely masked. Moreover, since the flavor of the flavor used for flavor improvement remains in food and drink, there was a problem that the original flavor of food and drink was impaired.

  Furthermore, as in the above-mentioned Patent Document 1, if an attempt is made to deodorize at the production stage of collagen, collagen peptide, and gelatin, it would take time and cost, and thus could not be performed easily.

  On the other hand, fish odor can be suppressed by a flavoring action such as furfural or ethyl hexanoate as in Non-Patent Document 1, for example. However, since this is flavoring, it has been difficult to improve only the unique odor and flavor of the food and drink without changing the original flavor.

  Therefore, the object of the present invention is to solve the above-mentioned problems and improve the flavor of foods and drinks containing at least one selected from collagen, collagen peptide and gelatin by an easy method without flavoring flavors and the like. It is in.

  As a result of intensive studies to achieve the above object, the present inventors have found that amazake and sake lees have an effect of masking the unique odor and flavor of collagen, collagen peptide, and gelatin. Therefore, as a result of various studies on amazake, among the various components contained in amazake, ethyl octanoate has the effect of improving the unique odor and flavor of collagen, collagen peptide, and gelatin. As a result, the present invention has been found.

  That is, the flavor improving method of the present invention is characterized in that ethyl octanoate is added to a food or drink containing at least one selected from collagen, collagen peptide and gelatin.

  According to this, the unique odor and flavor of collagen, collagen peptide, and gelatin can be masked more effectively without adding flavor odor and the like. For this reason, collagen, collagen peptide, and gelatin with improved flavor are remarkably reduced in animal-specific odors and flavors, and there is almost no unique odor of flavor improvers, thus impairing the original flavor of food and drink. There is nothing. Various flavors can also be imparted later, and collagen-containing foods and drinks rich in flavor variety can be obtained.

  In the flavor improving method of the present invention, it is preferable to add 3 to 60 ppm of ethyl octanoate per 1 part by mass of collagen, collagen peptide, and gelatin. Ethyl octanoate has a slightly fruity flavor, but if it is in the above range, the unique smell of collagen, collagen peptide, and gelatin can be obtained without giving the flavor of ethyl octanoate to foods and drinks. And can remove the flavor.

  Moreover, the food / beverage products of this invention are the food / beverage products by which the flavor was improved by the said method.

  And the flavor improving agent of the food / beverage products containing 1 or more types selected from the collagen of this invention, collagen peptide, and gelatin uses ethyl octanoate as an active ingredient.

  According to the flavor improving method of the present invention, by adding ethyl octanoate to a food or drink containing at least one selected from collagen, collagen peptides and gelatin, the original odor of the flavor improving agent remains. In addition, the unique odor of collagen, collagen peptide, and gelatin can be reduced to improve the flavor.

  In addition, the food and drink obtained in this way contains collagen, collagen peptide, and gelatin having various physiologically active effects, and the unique odors they have can be reduced and various flavors can be imparted later. Therefore, it can be set as a food and drink with a rich variety of flavors.

  The present invention is characterized in that ethyl octanoate is added to a food or drink containing collagen, collagen peptide and gelatin (hereinafter collectively referred to as collagens).

  Collagen is a high molecular weight protein having a molecular weight of about 300,000 in which three polypeptide chains having a molecular weight of about 100,000 are gathered to form a helical structure. Collagen is, for example, lime pickled beef bone and cowhide, washed with water and adjusted to pH 6-8, then extracted with hot water at 50-100 ° C, or pickled pig skin and washed with water, then pH 4 It adjusts to -5 and is manufactured by hot-water extraction at 50-100 degreeC.

  Gelatin can be obtained by purifying the extract.

  The collagen peptide can be obtained by partially degrading the above collagen or gelatin by enzyme, acid, alkali treatment or the like to lower the molecular weight. For example, when the above-mentioned collagen or gelatin is enzymatically decomposed, it can be obtained by a process such as enzyme deactivation treatment, filtration, concentration, and spray drying. In addition, as a collagen peptide, what is marketed from each company can be used, for example, "Nippi peptide PRA" (brand name, product made from Nippi Co., Ltd.), "fermented collagen peptide LCP" (brand name, Nitta) Gelatin Co., Ltd.), “Collagen Peptide 400” (trade name, manufactured by Nitta Gelatin Co., Ltd.), “Fermented Collagen Peptide L” (trade name, manufactured by Kyowa Hakko Kogyo Co., Ltd.), “Water-soluble collagen peptide PA (Trade name, manufactured by Kyowa Hakko Kogyo Co., Ltd.) and the like can be used.

Ethyl octanoate (C ₇ H ₁₅ COOC ₂ H ₅ ) used as a flavor improving agent in the present invention may be either a chemically synthesized product recognized as a food additive or one extracted from a natural material. Good.

  Here, ethyl octanoate is described in (Gentomo Indo, “Synthetic Fragrance Chemistry and Product Knowledge”, published by Chemical Industry Daily, March 6, 1996, first edition, 1st edition, pages 755-756). In addition, it is a food additive having a small amount of fruit odor and is used for food flavor and the like.

  Ethyl octanoate is preferably used by being dispersed or dissolved in an organic solvent or emulsifier for food additives such as ethanol, propylene glycol, glycerin fatty acid ester, glycerin, and edible oil, or water.

  Further, in the present invention, any food material containing a large amount of ethyl octanoate may be used as it is without extracting any components. Examples of food materials that contain a large amount of ethyl octanoate include amazake, sake lees, and sake.

  And it is preferable that the addition amount of ethyl octanoate is 3-60 ppm with respect to 1 mass part of collagen, More preferably, it is 20-30 ppm.

  If the addition amount is less than 3 ppm, the odor and flavor of collagens cannot be sufficiently improved, and since ethyl octanoate is a compound having a fruit odor, if the addition amount is more than 60 ppm, The flavor of ethyl octanoate may remain in food and drink. Within the above range, the unique odor and flavor of collagens can be improved without leaving the smell and flavor of ethyl octanoate, and the tasteless and odorless collagens can be obtained.

  Further, the flavor improving agent of the present invention may be used in combination with another flavor improving agent in addition to ethyl octanoate. For example, by using ethyl decanoate in combination, the odor and flavor other than collagen are also improved. You can also

  Examples of the food and drink that can be used in the present invention include beverages such as soft drinks and jelly beverages, candy, caramel, soft candy, gummi, jelly, cookies, confectionery such as chocolate, ice cream, ice Frozen confectionery such as confectionery, health foods in the form of tablets, granules, powders, capsules, etc. In addition, it can be used for various foods and drinks such as edible oils and animal fats, and jelly drinks can be consumed easily preferable.

  In addition, treatments such as heat sterilization, dry pulverization, granulation, and baking of food and drink may be performed before or after addition of ethyl octanoate.

  It is preferable that content of collagen in food-drinks is 1-50 mass%, More preferably, it is 1-20 mass%, More preferably, it is 5-10 mass%. The effective daily intake of collagens is 5 to 10 g. Therefore, when the collagen content is 1% by mass or less, it becomes difficult to obtain the physiological activity effect of collagens, and 20% by mass. If it becomes above, since collagens are materials with a viscosity, handling of food-drinks will become difficult.

  And since the flavor improving agent of the present invention can improve the unique odor and flavor of collagens and can be made tasteless and odorless, as a use other than food and drink, for example, body odor deodorant In particular, the effect as a pet deodorant can also be expected.

  Hereinafter, the present invention will be described in more detail with reference to examples.

[Test Example 1]
<Example 1>
The aqueous solutions of Samples 1 to 11 were prepared by adding ethyl octanoate in an amount shown in Table 1 to 100 parts by mass of an aqueous solution containing 2% by mass of collagen peptide. The amount of ethyl octanoate added to the collagen peptide is also shown.

  Each aqueous solution was subjected to sensory evaluation by five skilled inspectors to evaluate “flavor of collagen peptide” and “flavor of masking agent”. In each sensory evaluation, the case where the flavor / smell was felt was rated as x, the case where the flavor / smell was felt a little but not so much as good, and the case where the flavor / smell was not felt at all was rated as ◎. The test results are also shown in Table 1.

  Sample 1 to which no ethyl octanoate was added had a collagen peptide odor and flavor. Moreover, in the sample 2 in which the amount of ethyl octanoate added is less than 3 ppm with respect to 1 part by mass of the collagen peptide, the deodorizing effect cannot be sufficiently obtained, and the odor and flavor of the collagen peptide cannot be almost improved. Moreover, in the sample 11 with an added amount of more than 60 ppm, the flavor of ethyl octanoate was attached to the aqueous solution.

  On the other hand, in Samples 3 to 10 in which 3 to 60 ppm of ethyl octanoate was added to 1 part by mass of the collagen peptide, the collagen peptide did not smell or taste and was an aqueous solution without the taste of ethyl octanoate.

[Test Example 2]
<Example 2>
Prepared in a proportion of 10% by mass of collagen peptide, 9% by mass of isomerized sugar, 10% by mass of peach juice, 0.2% by mass of acidulant, 0.1% by mass of peach flavor, and 70.7% by mass of water. Ethyl octanoate was added as a flavor improver at a ratio of 20 ppm with respect to 1 part by mass of the peptide, sterilized by heating at 130 ° C. for 1 minute, and then cooled to produce a collagen peptide-containing peach beverage.

<Example 3>
A collagen peptide-containing peach beverage as in Example 2 except that 20 ppm of ethyl octanoate and 80 ppm of ethyl decanoate were added as flavor improvers to 1 part by mass of collagen peptide as flavor improvers. Manufactured.

<Comparative Example 1>
A collagen peptide-containing peach beverage was produced in the same manner as in Example 2 except that 0.1 mass part of a commercially available collagen masking flavor was added to 100 parts by mass of the total liquid amount as a flavor improver.

<Comparative example 2>
A collagen peptide-containing peach beverage was produced in the same manner as in Example 2 except that no flavor improving agent was used.

  The collagen peptide-containing peach drinks of Examples 2 and 3 and Comparative Examples 1 and 2 were subjected to sensory evaluation by seven skilled inspectors.

  The peach beverage of Comparative Example 2 that does not use a flavor improving agent is one that feels the smell and flavor of collagen peptide, and the peach beverage of Comparative Example 1 that uses a commercially available masking flavor for collagen is that of peach flavor. Although the flavor did not change, the smell and flavor of the collagen peptide were slightly felt.

  On the other hand, in the peach beverages of Examples 2 and 3 using ethyl octanoate as a flavor improving agent, the smell and flavor of the collagen peptide are not felt at all, and the flavor of the used peach flavor does not change and is eaten and eaten deliciously. I was able to.

[Test Example 3]
<Example 4>
Containing 10% by mass of fructose-glucose liquid, 5% by mass of fruit juice, 3% by mass of collagen peptide, 1% by mass of gelling agent, 1% by mass of fragrance, 1% by mass of acidulant, 1% by mass of vitamins, and 78% by mass of water Further, ethyl octanoate was added as a flavor improver at a ratio of 20 ppm to 1 part by mass of the collagen peptide to produce a collagen peptide-containing jelly beverage. This jelly beverage did not have the smell and flavor of collagen peptide, and was able to be eaten and consumed deliciously.

[Test Example 4]
<Example 5>
50% by weight of starch syrup, 35% by weight of sugar, 7% by weight of vegetable oil and fat, 3% by weight of fruit juice, 2% by weight of gelatin (trade name; “Cook Gelatin” manufactured by Morinaga Seika), 1% by weight of jam, 1% by weight of milk components, sourness A mixture containing 0.5% by mass of flavor and 0.5% by mass of fragrance was prepared. Further, ethyl octanoate was added at a ratio of 20 ppm as a flavor improver to 1 part by mass of gelatin to produce a candy containing gelatin. did. This candy had no gelatin smell or flavor and could be eaten deliciously.

  According to the present invention, since the unique odor and flavor of collagens can be improved without leaving the original odor of the flavor improving agent in the food and drink, the original flavor of the food and drink is not impaired. The flavor of foods and drinks containing can be made rich in variety.

Claims (4)

  A method for improving the flavor of a food or drink, comprising adding ethyl octanoate to a food or drink containing at least one selected from collagen, collagen peptide and gelatin.   The flavor improving method according to claim 1, wherein 3 to 60 ppm of ethyloctanoate is added to 1 part by mass of collagen, collagen peptide and gelatin.   The food / beverage products which the flavor improvement was made | formed by the method of Claim 1 or 2.   A flavor improver for foods and drinks comprising ethyl octanoate as an active ingredient and one selected from collagen, collagen peptides and gelatin.