JP2008194010A - Method for producing collagen peptide-containing composition, and use of the composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a collagen peptide-containing composition whose collagen, gelatine and the like are hydrolyzed to improve digestibility and absorbability, and which has an amino acid sequence: and to provide use of the composition. <P>SOLUTION: The method for producing collagen peptide-containing composition comprises a process of hydrolyzing collagen and the like through mixing kiwi fruit with collagen and the like to treat the collagen and the like with kiwi fruit-derived enzyme, and a process of deactivating the enzyme through heating the treatment liquid obtained in the process described above, wherein the hydrolyzing process and the enzyme-deactivation process are carried out in an inert gas atmosphere. The food and drink are mixed with the collagen peptide obtained by the method. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for producing a collagen peptide-containing composition and use thereof. More specifically, the present invention relates to a method for producing a collagen peptide-containing composition obtained by hydrolyzing collagen, gelatin and / or collagen peptide with a proteolytic enzyme derived from kiwifruit and use thereof.

Collagen present in the skin and tendons decreases with age. Therefore, it has been recognized that it is important to take collagen or gelatin or a collagen peptide obtained by degrading them to make up for the lack of collagen and to maintain health and prevent aging. In fact, many foods and cosmetics to which collagen, gelatin or collagen peptides are added have been proposed.
However, collagen and gelatin have high molecular weights and viscosities, and when used in foods and drinks, they have low digestibility and absorbability, poor texture, and less swallowing effect. Therefore, recently, there are many products in which digestibility and absorbability are improved by using collagen peptides hydrolyzed with collagen and gelatin to lower the molecular weight.

  If collagen peptide is used, as described above, digestibility and absorbability can be improved. Of the digested and absorbed collagen peptides, if the amount contributing to collagen synthesis in the body is small, After all it is not efficient. Thus, vitamin C (ascorbic acid), which is known to promote collagen synthesis, has attracted attention. Vitamin C is supposed to contribute to collagen synthesis in the body as follows. That is, first, for collagen synthesis, a proline residue needs to be hydroxylated, but proline hydroxylase in the body catalyzes this reaction. The enzyme also has an action of converting α-ketoglutaric acid into succinic acid in the body, and is oxidized and inactivated by this reaction. Vitamin C functions to reduce the inactivated proline hydroxylase to regenerate the active proline hydroxylase. In this reaction, vitamin C is oxidized to dehydroascorbic acid. Thus, since vitamin C has the function of activating the inactivated proline hydroxylase again and, as a result, promoting collagen synthesis by proline hydroxylase, it contains both collagen peptide and vitamin C. A health food or health drink has been developed. For example, a skin beautification promoter is known that contains fish-derived collagen peptides having an average molecular weight of 1000 to 10,000, vitamin C, and vitamin B2 as active ingredients (see Patent Document 1).

Kiwifruit is also known as a plant containing a large amount of vitamin C. Kiwifruit also contains a proteolytic enzyme, and collagen and gelatin can be hydrolyzed by this enzyme to obtain a collagen peptide. it can. As a conventional technique using a proteolytic enzyme of kiwifruit in this way, for example, skin of a bird is reacted with a plant-derived protease-containing enzyme such as kiwifruit, and contains beautiful skin ingredients such as collagen and hyaluronic acid. A composition is known (see Patent Document 2).
JP 2004-238365 A Japanese Patent Laid-Open No. 11-308977

  According to a further trial by the present inventors, a collagen peptide-containing composition obtained by a method of hydrolyzing collagen or gelatin with a proteolytic enzyme derived from kiwifruit described in Patent Document 2 has been conventionally used. Compared to those obtained by the method of hydrolyzing collagen and gelatin with enzymes such as proteases derived from animals and microorganisms, the amino acid sequence is characteristic and the food texture and swallowing effect are improved. It turned out that it becomes a very suitable material to mix | blend with goods. Furthermore, even collagen peptides obtained by hydrolyzing collagen or gelatin with enzymes such as proteases derived from animals or microorganisms can be added to foods and drinks if they are further hydrolyzed using proteolytic enzymes derived from kiwifruit. It has also been found to be a very suitable material.

By the way, in the said patent document 2, although there is no description regarding vitamin C, since a lot of vitamin C is contained in kiwi fruit as mentioned above, the composition obtained by the said manufacturing method has collagen peptide and vitamin C. It was thought that it would be a very useful composition for collagen synthesis in the body.
However, when a collagen peptide-containing composition is obtained by actually hydrolyzing collagen or gelatin with a proteolytic enzyme derived from kiwifruit by the method described in Patent Document 2, some vitamin C is lost in the process. I understood that.
Therefore, the problem to be solved by the present invention is that collagen, gelatin and / or collagen peptide is hydrolyzed, has good digestibility and absorbability, and has an amino acid sequence suitable for various uses such as food and drink. In order to obtain a collagen peptide-containing composition having collagen, gelatin and / or collagen peptide is hydrolyzed by treating with an enzyme derived from kiwifruit, and at least in the hydrolysis step and the enzyme deactivation step, vitamin C An object of the present invention is to provide a method for producing a collagen peptide-containing composition and use, in which loss is suppressed and the ability of vitamin C to synthesize collagen in the body is exhibited well.

  The present inventors have intensively studied to solve the above problems. In the process, vitamin C is oxidized in the middle of obtaining the collagen peptide-containing composition, and first, to L-dehydroascorbic acid, and when oxidation further proceeds, to 2,3-diketo-L-gulonic acid. It turns out that it will be converted. As described above, since vitamin C functions as a reducing agent in promoting collagen synthesis in the body, if it is oxidized before being taken into the body, its function is impaired. Obviously. As a result of further studies, it was found that such oxidation of vitamin C was due to air oxidation in the production process, particularly in the hydrolysis process and the enzyme deactivation process, and the present invention was completed. .

That is, the method for producing a collagen peptide-containing composition according to the present invention comprises mixing kiwifruit and collagen, gelatin and / or collagen peptide and treating the collagen, gelatin and / or collagen peptide with an enzyme derived from kiwifruit. A method for producing a collagen peptide-containing composition comprising: a step of hydrolyzing the enzyme, and a step of inactivating the enzyme by heat-treating the liquid to be treated obtained in the previous step, wherein at least the hydrolysis step And the enzyme deactivation step is performed under an inert gas.
The food or drink according to the present invention is characterized by comprising a collagen peptide-containing composition obtained by the above production method.

  According to the present invention, since collagen, gelatin and / or collagen peptide are hydrolyzed, an amino acid sequence having good digestibility and absorbability and suitable for various uses such as food and drink is provided. A collagen peptide-containing composition can be produced, and at least the hydrolysis step and the enzyme deactivation step are carried out under an inert gas, so that air oxidation of vitamin C is suppressed, and collagen in the body by vitamin C is suppressed. The ability to synthesize is excellent. In addition, air oxidation can also be suppressed for chlorophyll a, chlorophyll b, carotene, flavonoids (rutin, quercetin, tannin, etc.) and the like that are contained in kiwifruit and are easily oxidized like vitamin C. Furthermore, it is possible to suppress degradation of the activity of the enzyme due to oxidation of the cysteine residue that forms the active center of the enzyme (actinidine) contained in kiwi.

Hereinafter, the production method and use of the collagen peptide-containing composition according to the present invention will be described in detail, but the scope of the present invention is not limited by these explanations, and the gist of the present invention is impaired except for the following examples. Changes can be made as appropriate without departing from the scope.
In the production method according to the present invention, kiwifruit and collagen, gelatin and / or collagen peptide are used as raw materials.
Kiwifruit, which is one of the raw materials, is a vine deciduous fruit tree of the genus Matabia genus, also known as Onimatababi, Chugosakuranashi, and Cinasarnasashi. Sometimes referred to simply as kiwi. There are many varieties such as Hayward, perfume, Sanuki gold, baby kiwi, Bruno, and Abbott, but the kiwi fruit that can be used in the present invention is not particularly limited, and any of them may be used.

Kiwi fruit contains a lot of vitamins including vitamin C. It is extremely healthy for chlorophyll a, chlorophyll b, carotene, flavonoids (rutin, quercetin, tannin, etc.), citric acid, dietary fiber, etc. Contains many preferred ingredients. It also contains a proteolytic enzyme called actinase that can moderately hydrolyze collagen, gelatin and / or collagen peptides.
In the present invention, since the kiwifruit excellent in such nutritional functionality is used, the produced collagen peptide-containing composition is also excellent in nutritional functionality. Kiwi fruit may be used as it is, or may be further processed. Although it does not specifically limit as the method of the said process, For example, you may use what was used as the juice by filtering what was made into squeezed liquid with a glass filter etc.

The collagen is not particularly limited, and examples thereof include collagen derived from mammals such as cattle and pigs, collagen derived from fish such as sharks, and collagen derived from birds such as chickens and ostriches. Collagen is abundant in bones, skin, scales, etc. of mammals, fish, birds, etc., and these various materials are subjected to conventionally known treatments such as degreasing / decalcification treatment, extraction treatment, etc. Obtainable.
The gelatin can be obtained from the collagen by a conventionally known method. Specifically, it can be obtained by, for example, immersing and extracting the pretreated collagen in hot water.

Although the said collagen peptide may be a conventionally well-known thing and it does not necessarily limit, For example, it can obtain by hydrolyzing the said collagen and gelatin with an acid, an alkali, an enzyme, etc.
The collagen, gelatin and / or collagen peptide is mixed with kiwifruit and subjected to an enzyme treatment, whereby the collagen, gelatin and / or collagen peptide is hydrolyzed by the proteolytic enzyme actinase contained in kiwifruit, and the collagen peptide A containing composition is obtained.
Although the enzyme treatment is not particularly limited, for example, the enzyme treatment is usually performed at 20 to 70 ° C. If it is 30-70 degreeC, since a collagen, gelatin, and / or a collagen peptide are hydrolyzed favorably, it is more preferable. More preferably, it is 45-55 degreeC.

Although it does not necessarily limit as other conditions of a hydrolysis reaction, For example, it is preferable that it is pH 2.5-8.0. More preferably, the pH is 2.5 to 5.5. If the pH is less than 2.5, the pH may have to be readjusted when used in various applications, and if it exceeds 8.0, vitamin C may be destroyed. Moreover, as time of a hydrolysis reaction, it can be set as 1 minute-200 hours, for example.
After the hydrolysis treatment, it is necessary to deactivate the enzyme as is usually done. Although it does not necessarily limit specifically, For example, an enzyme can be deactivated by heating at 70-100 degreeC for 1 second-3 hours.

At the stage where the enzyme deactivation treatment is completed, the collagen peptide is in a state of being dissolved or dispersed in the mixed solution. When the solution is used as a collagen peptide-containing composition for various applications, it may be used in the form of a solution or dispersion, or may be further concentrated or diluted, or dried and powdered. A method for obtaining a powdered collagen peptide-containing composition is not particularly limited, and for example, spray drying, drying using a drum dryer, or the like can be employed.
The collagen peptide-containing composition obtained by the production method according to the present invention is a natural product that is harmless to the human body, such as collagen, gelatin and / or collagen peptide, and kiwifruit. Even in the usage form, almost no post-treatment such as removal of impurities or purification treatment is required, and it can be easily used for various purposes.

Although it does not specifically limit as a use of the collagen peptide containing composition obtained by the manufacturing method concerning this invention, For example, food-drinks, such as confectionery, drinks, and dairy products, are mentioned. Specifically, gum, candy, tablet confectionery, chocolate, jelly, baked confectionery, snack, milk, pudding, yogurt, ice cream, lactic acid bacteria beverage, alcoholic beverage, vitamin beverage, mineral beverage, jelly beverage, coffee beverage, near water And energy drinks.
When manufacturing food-drinks etc. using the said collagen peptide containing composition, another material can be used in the range which does not impair the effect of this invention. Examples of such other materials include, but are not limited to, excipients (lactose, corn starch, dextrin, etc.), saccharides (granulated sugar, sorbit, xylitol, fructose, glucose, honey, etc.), acidulants ( Citric acid, tartaric acid, malic acid, etc.), antioxidants (vitamin C, vitamin C derivatives, vitamin E, etc.), fragrances (thyme, peppermint, vanilla extract, turmeric, basil, sage, etc.), coloring agents, etc. .

  In the present invention, the hydrolysis step and the enzyme deactivation step are performed under an inert gas. This is because vitamin C can be prevented from being oxidized in the air if it is performed under an inert gas, so that loss of vitamin C, which is excellent in collagen synthesis ability in the body, can be suppressed. In addition, air oxidation can also be suppressed for chlorophyll a, chlorophyll b, carotene, flavonoids (rutin, quercetin, tannin, etc.) and the like that are contained in kiwifruit and are easily oxidized like vitamin C. Furthermore, it is possible to suppress degradation of the activity of the enzyme due to oxidation of the cysteine residue that forms the active center of the enzyme (actinidine) contained in kiwi. In addition, when there is a possibility that vitamin C and other substances are oxidized by air other than the hydrolysis step and the enzyme deactivation step, the operation is preferably performed under an inert gas. Specifically, the process using the other materials is preferably performed under an inert gas, and more preferably all processes are performed under an inert gas.

The inert gas is a chemically inert gas, and includes rare gases such as helium, neon, and argon, as well as gases having poor reactivity such as nitrogen and carbon dioxide.
Since the collagen peptide-containing composition obtained by the production method according to the present invention has a low viscosity, it can be preferably used particularly for beverages. In this case, for example, 0.1 to 50% by weight of collagen peptide with respect to the total amount of beverage, It can be set to 0.1 to 99% by weight of kiwi juice, 0 to 30% by weight of sugar, and 0 to 30% by weight of acidulant. Moreover, kiwi fruit juice density | concentration can be 0.1-99.9 weight%. The beverage may be a powdered beverage formed by pulverizing the collagen peptide-containing composition.

Hereinafter, the present invention will be described more specifically by way of examples. However, the scope of the present invention is not limited to these examples. Hereinafter, for convenience, “% by weight” may be simply expressed as “%”, and “part by weight” may be simply expressed as “part”.
Measurement methods in Examples and Comparative Examples are shown below.
<Viscosity>
The viscosity at 25 ° C. was measured with a B-type rotational viscometer (manufactured by TOKIMEC).
<PH>
It was measured with a pH meter (manufactured by METTLER TOLEDO).

<Vitamin C content>
The sample was quantified by adding a potassium iodide solution and titrating with a 0.1 wt% N-bromosuccinimide solution. A 1 wt% starch solution was used as an indicator.
[Example 1]
The peel of kiwifruit (variety “Hayward”) was peeled and cut into fine pieces, and further squeezed with 4 pieces of gauze and filtered through a glass filter (G3) to obtain juice-like kiwifruit.
Separately from this, fish-derived gelatin (manufactured by NORLAND) was prepared and dispersed in water to prepare a 20 wt% gelatin aqueous solution.

50 parts by weight of the juice-like kiwifruit was added to 50 parts by weight of the gelatin aqueous solution and mixed by stirring to obtain a mixed solution.
The mixed solution was stirred and mixed for 3 hours under conditions of pH 3.4 and a temperature of 50 ° C., and then subjected to an enzyme treatment to advance the hydrolysis reaction.
After the reaction, the mixed solution was heat-treated at 85 ° C. for 30 minutes to deactivate the enzyme and obtain a collagen peptide-containing composition C1.
All the above steps for obtaining the collagen peptide-containing composition C1 were performed under nitrogen gas.

[Example 2]
Except that fish-derived gelatin was changed to fish-derived collagen peptide (NORLAND), all steps were performed under nitrogen gas in the same manner as in Example 1 to obtain a collagen peptide-containing composition C2. .
Example 3
Except for changing the fish-derived gelatin to porcine-derived gelatin (manufactured by VYSE), all steps were performed under nitrogen gas in the same manner as in Example 1 to obtain a collagen peptide-containing composition C3.

Example 4
Except that the pH in the enzyme treatment was adjusted to 6.0 using an aqueous sodium hydroxide solution, all steps were performed under nitrogen gas in the same manner as in Example 1 to obtain a collagen peptide-containing composition C4. It was.
Example 5
Except for adjusting the pH in the enzyme treatment to 8.5 using an aqueous sodium hydroxide solution, all steps are performed under nitrogen gas in the same manner as in Example 1 to obtain a collagen peptide-containing composition C5. It was.

[Comparative Example 1]
A collagen peptide composition C6 was obtained in the same manner as in Example 1 except that all the steps were not performed under an inert gas.
[Comparative Example 2]
A collagen peptide-containing composition C7 was obtained in the same manner as in Comparative Example 1 except that the pH in the enzyme treatment was adjusted to 8.5 using an aqueous sodium hydroxide solution.
[Evaluation of Collagen Peptide Containing Composition]
The viscosity and vitamin C content of the collagen peptide-containing compositions according to Examples 1 to 3 and Comparative Example 1 were measured by the method described above. Regarding the viscosity, in order to show how much each gelatin or collagen peptide was hydrolyzed, the viscosity before and after the hydrolysis treatment was measured. The results are shown in Table 1. However, the viscosity before the hydrolysis treatment of Example 3 was too high to be measured.

  Similarly, the viscosity and vitamin C content of the collagen peptide-containing compositions according to Examples 4 and 5 and Comparative Example 2 were measured by the method described above. The results are shown in Table 2. For reference, the results of the collagen peptide-containing composition according to Example 1 are also shown.

<Discussion>
(1) It can be seen from Table 1 that the vitamin C content varies depending on the presence or absence of nitrogen gas, and the collagen peptide-containing compositions C1 to C3 of Examples 1 to 3 are more vitamin C content than C6 of Comparative Example 1. You can see that there are many.
(2) Furthermore, it can be seen from Table 2 that the vitamin C content is also affected by the pH. Specifically, it can be seen that the vitamin C content of C1 and C4 in the range of pH 2.5 to 8.0 is high, and the vitamin C content of C1 in the range of pH 2.5 to 5.5 is particularly high. . In Examples, C5 having a pH of 8.5 had the lowest vitamin C content, but it was different from C7 in Comparative Example 2 except that it did not satisfy the condition of nitrogen gas under the same pH condition. In some cases, the decrease in vitamin C content is less and superior.

(3) The viscosity difference before and after the enzyme treatment is 13 cps in C1 of Example 1, whereas it is 10 cps in C6 of Comparative Example 1, and C6 is smaller (see Table 1). It can be seen that C5 is 25 cps, while C7 of Comparative Example 2 is 7 cps, and C7 is smaller (see Table 2). Example 1 and Comparative Example 1 and Example 5 and Comparative Example 2 differ only in whether or not all the steps were performed in a nitrogen atmosphere. From this result, the activity of the enzyme was determined in a nitrogen atmosphere. It turns out that deterioration can be suppressed.
[Manufacture of beverages]
By using the collagen peptide-containing composition according to Example 1 and stirring and mixing various materials at the blending ratios shown in Table 3, beverages 1 to 4 having different blending were produced. All the beverages were good in taste and smell and excellent in swallowing effect despite the fact that almost no additives were used.

  The method for producing a collagen peptide-containing composition according to the present invention can be suitably used, for example, as a method for obtaining an excellent beverage with high nutrient absorbability and good texture and swallowing effect.

Claims (8)

  A step of hydrolyzing kiwifruit with collagen, gelatin and / or collagen peptide and treating the collagen, gelatin and / or collagen peptide with an enzyme derived from kiwifruit, and a liquid to be treated obtained in the previous step A process for inactivating the enzyme by heat treatment, and a method for producing a collagen peptide-containing composition, wherein at least the hydrolysis step and the enzyme deactivation step are performed under an inert gas. A method for producing a collagen peptide-containing composition.   The method for producing a collagen peptide-containing composition according to claim 1, wherein the enzyme treatment in the hydrolysis step is performed at pH 2.5 to 8.0.   The manufacturing method of the collagen peptide containing composition of Claim 1 or 2 whose enzyme treatment temperature in the said hydrolysis process is 30-70 degreeC.   The manufacturing method of the collagen peptide containing composition in any one of Claim 1 to 3 also including the powdering process for making a collagen peptide containing composition into a powder form after the said enzyme deactivation process.   Food-drinks which mix | blend the collagen peptide containing composition obtained by the method in any one of Claim 1 to 4.   The food / beverage products of Claim 5 whose content of collagen peptide is 0.1 to 50 weight%.   The food / beverage products of Claim 5 or 6 whose fruit juice density | concentration of a kiwifruit is 0.1-99.9 weight%.   The food or drink according to any one of claims 5 to 7, which is a beverage.