JP2009291128A - Method for improving flavor of barley young leaf powder-containing collagen, and food and drink - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for improving flavor of barley young leaf powder-containing collagen by which the smell and the taste of the collagen are improved without addition of any chemical additives. <P>SOLUTION: The method for improving flavor of barley young leaf powder-containing collagen includes adding barley young leaf powder and collagen to improve the smell and the taste of the collagen. Preferably, the barley young leaf powder and the collagen are compounded at the weight ratio of (2:5) to (3:5). Further preferably, the collagen includes the one obtained by compounding pig-originated collagen and fish-originated collagen at the weight ratio of (2:3) to (3:2). The food and drink are improved in the smell and the taste of the collagen by the method. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a method for improving the smell and taste of collagen, which contains barley young leaf powder and collagen, and a food and drink produced by the method.

In recent years, as awareness of health and beauty has increased, pharmaceuticals, quasi-drugs, cosmetics, foods and drinks, etc. have been developed for various effects. Collagen is also blended in various products and is widely used as a product that promotes various beauty and efficacy (for example, Patent Document 1). Collagen is roughly classified into porcine and fish-derived collagens, but there is a problem that pig-derived collagen is animal odor and fish-derived collagen is raw odor. As a method for solving this problem, a method of adding sucralose as disclosed in Patent Document 2 has been employed. However, there are many people who take health food that do not like the presence of chemical additives such as sweeteners, and collagen that does not use additives to meet the demand of these people A method for improving odor has been desired.
JP 2001-252048 A WO00 / 24273 Publication

  The object of the present invention is to improve the odor and taste of collagen without adding chemical additives.

  The present invention is a method for improving the odor and taste of collagen, characterized in that it contains barley young leaf powder and collagen, preferably barley young leaf powder and collagen are blended at a weight ratio in the range of 2: 5 to 3: 5. More preferably, the collagen is a collagen in which pork-derived collagen and fish-derived collagen are blended at a weight ratio in the range of 2: 3 to 3: 2, and these It is related with the food-drinks by which the smell and the taste of collagen were improved by the method of.

  According to the present invention, the odor and taste of collagen can be improved without adding chemical additives.

  Hereinafter, embodiments of the present invention will be described. In addition, this invention should not be limited and interpreted by description of the following embodiment, A various change is possible within the range of description in a claim.

  The barley young leaves used in the present invention are not particularly limited, and commonly available barley young leaves are used.

  Although it does not restrict | limit especially as a manufacturing method of the barley young leaf powder used for this invention, For example, it manufactures by the method as disclosed by patent 3428956.

  The barley young leaf powder used in the present invention is blended with collagen in a weight ratio in the range of 1: 5 to 3: 5, more preferably in a weight ratio of 2: 5 to 3: 5. .

  The collagen used in the present invention is not particularly limited, but preferably is collagen derived from pig or collagen derived from fish, more preferably a mixture of collagen derived from pig and collagen derived from fish, most preferably derived from pig. Collagen in which collagen and fish-derived collagen are blended at a weight ratio in the range of 2: 3 to 3: 2 is used.

  Ingredients that can be added to the present invention are not particularly limited, and are usually incorporated into pharmaceuticals, quasi drugs, cosmetics, foods and drinks, sweeteners, acidulants, fragrances, pH adjusters, excipients, acidity A regulator, a coloring agent, a preservative, etc. can be mix | blended, and when aiming at the further improvement of palatability and functionality, it is preferable to add matcha powder, vitamin C, etc.

  Examples of the present invention will be described below. It should be noted that the present invention should not be construed as being limited to the following examples, and various modifications can be made within the scope of the claims.

(Preparation Example 1)
Preparation Example 1 was prepared by mixing 250 mg of barley young leaf powder and 2500 mg of porcine collagen and suspending it in 100 ml of water.

(Preparation Example 2)
Preparation Example 2 was prepared by mixing 500 mg of barley young leaf powder and 2500 mg of porcine collagen and suspending it in 100 ml of water.

(Preparation Example 3)
Preparation Example 3 was prepared by mixing 1,000 mg of barley young leaf powder and 2500 mg of collagen derived from pig and suspending it in 100 ml of water.

(Preparation Example 4)
Preparation Example 4 was prepared by mixing 1,500 mg of barley young leaf powder and 2500 mg of porcine collagen and suspending it in 100 ml of water.

(Preparation Example 5)
Preparation Example 5 was prepared by mixing 2,000 mg of barley young powder and 2,500 mg of porcine collagen and suspending it in 100 ml of water.

(Preparation Example 6)
Preparation Example 6 was prepared by mixing 2,500 mg of barley young leaf powder and 2500 mg of porcine collagen and suspending it in 100 ml of water.

(Preparation Example 7)
Preparation Example 7 was prepared by mixing 3,000 mg of barley young leaf powder and 2,500 mg of porcine collagen and suspending it in 100 ml of water.

(Preparation Example 8)
Preparation Example 8 was prepared by mixing 250 mg of barley young leaf powder and 2500 mg of collagen derived from fish and suspending it in 100 ml of water.

(Preparation Example 9)
Preparation Example 9 was prepared by mixing 500 mg of barley young leaf powder and 2500 mg of fish-derived collagen and suspending in 100 ml of water.

(Preparation Example 10)
Preparation Example 10 was prepared by mixing 1,000 mg of young barley powder and 2,500 mg of collagen derived from fish and suspending it in 100 ml of water.

(Preparation Example 11)
Preparation Example 11 was prepared by mixing 1,500 mg of barley young powder and 2500 mg of fish-derived collagen and suspending it in 100 ml of water.

(Preparation Example 12)
Preparation Example 12 was prepared by mixing 2,000 mg of young barley powder and 2,500 mg of collagen derived from fish and suspending it in 100 ml of water.

(Preparation Example 13)
Preparation Example 13 was prepared by mixing 2500 mg of barley young leaf powder and 2500 mg of fish-derived collagen and suspending in 100 ml of water.

(Preparation Example 14)
Preparation Example 14 was prepared by mixing 3,000 mg of barley young leaf powder and 2,500 mg of collagen derived from fish and suspending it in 100 ml of water.

(Preparation Example 15)
Preparation Example 15 was prepared by mixing 1,000 mg of barley young leaf powder, 2,000 mg of porcine collagen, and 500 mg of collagen derived from fish and suspending in 100 ml of water.

(Preparation Example 16)
Preparation Example 16 was prepared by mixing 1,000 mg of barley young leaf powder, 1,500 mg of collagen derived from pig, and 1,000 mg of collagen derived from fish and suspending in 100 ml of water.

(Preparation Example 17)
Preparation Example 17 was prepared by mixing 1,000 mg of barley young leaf powder, 1,250 mg of porcine collagen, and 1,250 mg of fish collagen and suspending in 100 ml of water.

(Preparation Example 18)
Preparation Example 18 was prepared by mixing 1,000 mg of young barley powder, 1,000 mg of porcine collagen, and 1,500 mg of collagen derived from fish and suspending in 100 ml of water.

(Preparation Example 19)
Preparation Example 19 was prepared by mixing 1,000 mg of barley young leaf powder, 500 mg of collagen derived from pig, and 2000 mg of collagen derived from fish and suspending in 100 ml of water.

(Preparation Example 20)
Preparation Example 20 was prepared by mixing 1,000 mg of barley young powder, 1,250 mg of porcine collagen, 1,250 mg of fish collagen, and 125 mg of matcha powder and suspending in 100 ml of water.

(Preparation Example 21)
Wheat leaf powder 1,000 mg, Pig-derived collagen 1,250 mg, Fish-derived collagen 1,250 mg, Matcha powder 125 mg, Vitamin C 1.6 mg were mixed and suspended in 100 ml water as Preparation Example 21 did.

(Comparative Example 1)
Comparative Example 1 was prepared by mixing 2500 mg of porcine collagen and 1,000 mg of tasteless and odorless dextrin and suspending in 100 ml of water.

(Comparative Example 2)
Comparative Example 2 was prepared by mixing 2,500 mg of fish-derived collagen and 1,000 mg of tasteless and odorless dextrin and suspending in 100 ml of water.

(Comparative Example 3)
Comparative Example 3 was prepared by mixing 1,250 mg of porcine collagen, 1,250 mg of fish-derived collagen and 1,000 mg of tasteless and odorless dextrin and suspending in 100 ml of water.

(Comparative Example 4)
Comparative Example 4 was prepared by mixing 1,250 mg of porcine collagen, 1,250 mg of fish collagen, and 1,000 mg of kale powder and suspending in 100 ml of water.

(Comparative Example 5)
A comparative example 5 was prepared by mixing 1,250 mg of porcine collagen, 1,250 mg of fish-derived collagen, and 1,000 mg of tomorrow's leaf powder and suspending in 100 ml of water.

(Comparative Example 6)
Pig-derived collagen 1,250 mg, fish-derived collagen 1,250 mg, sucralose 2.5 mg and tasteless odorless dextrin 997.5 mg were mixed, and water was added so that the weight after suspension was 250 g. A sample obtained by weighing 100 ml of the suspension was used as Comparative Example 6. This refers to the blending amount showing the most suitable result in Example II-1-3 (1) of Patent Document 2.

(Comparative Example 7)
Comparative Example 7 was prepared by mixing 2,500 mg of tasteless and odorless dextrin and 1,000 mg of barley young leaf powder and suspending in 100 ml of water.

(Verification of effect)
Preparation Examples 1 to 21 and Comparative Examples 1 to 7 were divided into 4 groups, each of 24 healthy subjects divided into 4 groups, 7 samples each day, and all samples were ingested without knowing the color and prescription content. The two evaluation items of taste preference and taste preference were evaluated with the following ratings. It should be noted that the intake amount of each sample may be an amount that can be evaluated, and the sample was rinsed with water for each time the sample was ingested. The average score for each item is shown in Table 1, Table 2, and Table 3.

(Score of taste preference)
10 was the highest rating, and 0 was the lowest rating, and was filled in a Visual Analogue Scale (hereinafter referred to as VAS) questionnaire.

(Score of odor preference)
10 was the highest rating, and 0 was the lowest rating.

From the results described in Table 1, Table 2 and Table 3, it was confirmed that the odor and taste of collagen were improved by the combination of barley young leaf powder and collagen. Moreover, among these, it was confirmed that a suitable effect was exhibited when barley young leaf powder and collagen were blended at a weight ratio of 2: 5 to 3: 5. Furthermore, when combining barley young leaf powder and collagen containing pork-derived collagen and fish-derived collagen in a weight ratio in the range of 2: 3 to 3: 2, a particularly good collagen odor and taste improvement effect was confirmed. It was. In addition, sucralose, the results of which are shown in Comparative Example 6 of Table 3, has been conventionally used for improving the flavor of collagen, but is effective for improving the taste, but is not effective for improving odor. Indicated.

The method for improving the flavor of collagen-containing foods and drinks according to the present invention and the foods and drinks are sufficient to solve the problems of collagen odor and taste that have been solved by the conventional addition of sweeteners and to satisfy health-conscious people. It is possible to provide food and drink excellent in palatability.

Claims (4)

  A method for improving the smell and taste of collagen, comprising young barley leaf powder and collagen.   The method according to claim 1, wherein the barley young leaf powder and collagen are blended at a weight ratio in the range of 2: 5 to 3: 5.   The method according to claim 1 or 2, wherein the collagen is a collagen in which pork-derived collagen and fish-derived collagen are blended at a weight ratio in the range of 2: 3 to 3: 2. The food-drinks in which the smell and taste of collagen were improved by the method of Claims 1-3.