JP2011015610A - Collagen component-containing processed food and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a collagen processed food easily crushable in mouth to enjoy crispy texture, good meltability not to stick to the teeth, variously seasoned and molded into various shapes for easy oral ingestion, and having a good ingestion efficiency of collagen.SOLUTION: The processed food is obtained by forming bubbles in a mixed solution of gelatin having a jelly strength of 60-320 g and a viscosity of 2.0-7.0 mPa s, and collagen peptide of a kinematic viscosity of 1.1-5.0 mm/s, gelatinizing and forming the product followed by drying, and adjusting an apparent density to 0.2-0.7 g/cm. A method for producing the processed food is also provided.

Description

  The present invention is a processed food intended for oral intake of a collagen component. By molding and processing a mixture of collagen-derived gelatin and collagen peptide, it contains a high content of the collagen component, has excellent shape retention, and is crisp. It is related to a collagen component-containing processed food that has a good crunchy texture, good melting in the mouth, and can be easily chewed and ingested as it is.

  In recent years, various effects of oral intake of collagen components such as gelatin and collagen peptides have been reported. Some examples suggest that oral intake of collagen peptides may increase the water absorption capacity of the stratum corneum (see Non-Patent Document 1), gelatin containing 500 mg gelatin and 200 mg glycine / When glycine pills are orally ingested by dry skin patients, the water-binding ability of the skin is remarkably increased (see Non-Patent Document 2), and gelatin is orally ingested by patients with weak nails. (See Non-Patent Document 3), and when gelatin is orally ingested, the hair becomes thicker and the strength is increased (see Non-Patent Document 4). For this reason, there is a great market need for health foods that are orally ingested with collagen components, and many are marketed in various forms.

  As a form for ingesting collagen components, particularly collagen peptides, there are tablets, dry powders, or various foods and drinks in which they are dissolved. The higher the content of these collagen components, the better the intake efficiency. Therefore, it can be said that the highest efficiency is obtained when the dry powder is ingested. However, since it is difficult to handle as it is as a dry powder and it is very difficult to take it, it is generally taken in a beverage or the like. A drink-like product that eliminates the hassle of dissolving is commercially available, but due to problems such as flavor, odor, and increased viscosity of the solution, it cannot be made high in concentration, so the distribution cost and collagen intake efficiency are poor, and sales per unit weight of collagen There is a drawback that the unit price is high. Tablets and the like are not convenient because they require additional water when ingested. These defects can be improved by processing into chewable tablets, but when collagen is added at a high concentration, there are problems of stickiness in the mouth and adhesion to teeth.

  Several techniques have been proposed to improve it. For example, as a chewable tablet containing a large amount of collagen peptide, use a collagen peptide with a specific low molecular weight range (average molecular weight of 4000 or less), or adjust the ratio of special amino acid residues such as glycine in the N-terminal group This improves the toothing and can be taken orally (see Patent Document 1). However, these methods must control the collagen peptide to a specific molecular weight range and a specific N-terminal group ratio.

  As another method, in addition to a collagen peptide, an emulsifier having an HLB value of 1 to 7 and any one of powdered concentrated soy protein, crystalline cellulose, and pregelatinized starch can be used to reduce toothing when taken orally. The method of suppressing is open | released (refer patent document 2). However, since a large amount of base material other than the collagen peptide is added, the content of the collagen peptide has to be reduced accordingly, so that the intake efficiency decreases.

  In addition, a collagen tablet containing a water-insoluble calcium salt having a specific average particle size and a poorly water-soluble polysaccharide and having a collagen content of 10 to 60% by mass is disclosed (see Patent Document 3). However, since the water-insoluble calcium salt particles are used, the obtained tablets have a bad touch and are powdery, which is not a satisfactory texture as a general processed food.

  Since healthy foods are taken regularly, it is desired that they can enjoy a form that does not get bored, have various flavors, and can be eaten deliciously. This point is not taken into consideration in the present invention.

  As an ingestion method that does not get tired, ingestion in the form of desserts and snacks can be considered. For example, commercially available gummi, marshmallow, and soft candy are typical sweets made using collagen-derived gelatin. However, these foods are high in carbohydrates due to processing methods and have a low collagen content, so they are unsuitable for collagen intake and tend to be consumed irregularly for the purpose of luxury goods. Absent. For example, a technique for obtaining a fresh texture by bringing air into a gummy candy using gelatin has been disclosed (see Patent Document 4). However, although the gummy candy contains gelatin which is a collagen component, it is described that the gelatin content cannot exceed 20%, and the intake efficiency is poor.

JP 2008-118962 A WO2006 / 090544 JP 2008-247809 A JP 2008-206512 A

Tsunoda et al., Health and Nutrition Food Research Vol.7 No.3 (2004) Morganti et al. Cosmet Toilet 103: 77-80 (1988) Rosenberg et al. Arch Dermat & Syph 76: 330-335 (1957) Scala et al. Nul Rep Int 13: 579-592 (1976)

  The present invention enjoys a crispy texture that can be easily pulverized in the mouth, melts well in the mouth, has no teeth, can be easily ingested, and can be shaped into various flavors and shapes, and ingested with a collagen component. The object is to provide a processed food containing collagen components with good efficiency.

  As a result of intensive studies, the inventors of the present invention have included a mixture of gelatin and collagen peptide, which are collagen components, in a solution state to contain bubbles, and when processed, they contain a high content of collagen components, excellent shape retention, and crispness. The present invention has been completed by discovering that a food product that can be easily chewed and ingested as it is is obtained.

That is, the present invention is a processed food containing a collagen component in a dry form, in which air bubbles are included in a composition containing gelatin and a collagen peptide as main materials, wherein the gelatin content in the composition is that of the composition. 15 to 45% by weight based on the weight, collagen peptide content is 25 to 85% by weight, and the apparent density of the processed food is 0.2 to 0.7 g / cm ³ In food.

Furthermore, the present invention is a method for producing the processed collagen-containing processed food,
a. A step of adding water to a composition containing gelatin and a collagen peptide as main materials, and heating the composition using an amount such that the solid content concentration is 10 to 40% by weight, wherein the composition is dissolved in water; The gelatin content in the product is contained in the composition so that the content of the gelatin is 15 to 45% by weight based on the weight of the composition and the content of the collagen peptide is 25 to 85% by weight,
b. A step of forming bubbles in the aqueous solution by stirring the obtained aqueous solution, wherein the apparent density of the obtained processed food is 0.2 to 0.7 g / cm ³ ;
c. Cooling the obtained aqueous solution containing bubbles to a temperature 1 to 10 ° C. higher than the freezing point of the aqueous solution,
d. Further forming the gel obtained by cooling into a predetermined form, and e. The method includes a step of drying the formed gel.

  The collagen component-containing processed food obtained according to the present invention contains foam and is shaped and dried, so that even if it contains a large amount of collagen peptide, it does not easily touch teeth when chewed, regardless of the type of collagen peptide, and melts in the mouth. Will be better. Furthermore, since the taste and smell of gelatin and collagen peptides are not noticeable, various tastes can be added.

  The processed food of the present invention has a large amount of collagen component, for example, 40% by weight or more, 60% by weight or more, 80% by weight or more, and further 100% in total amount of gelatin and collagen peptide based on the weight of the processed food. % Can be contained, and the collagen component can be efficiently ingested.

  By combining gelatin and a collagen peptide, the shape-retaining property is improved by the gelation ability of gelatin, and can be formed into various forms of processed foods. In addition, the protective colloidal properties of gelatin make it possible to stably disperse generated bubbles, fat-containing tastes (curry, cocoa powder, miso, etc.), powders (herb powder, pepper, chili, etc.) in the solution. By drying after gelation, the dispersed state can be maintained even in the final processed food form, and various homogeneous flavors can be obtained.

  The processed food of the present invention enjoys a crisp texture, melts well in the mouth and does not have teeth, and can be easily orally ingested. The texture can be changed from crispy to crispy by adjusting the gelatin jelly strength, the composition ratio between gelatin and collagen peptide, or by partially containing a thickening polysaccharide. The form is particularly useful for use as a health food that can be easily ingested like sweets, and can be a food such as a snack. Many ordinary snacks are starchy and oil is used, resulting in a high fat and high calorie content. However, the present invention can provide a similar texture and can be an alternative food with reduced calories. Since it is a dry food consisting mainly of protein, its nutritional value is higher than snacks. There is also an advantage that it is easy to clean the processing apparatus because it can be reversibly dissolved in hot water after molding without the need for firing.

  The processed foods of the present invention are flakes, bars, rice crackers, biscuits, chips, crackers, pon confectionery, crouton-like snacks intended for direct consumption, edible containers such as cones of ice cream and soft cream, monaca It can be applied to uses such as leather, panipri and wafers, and has the advantage that it can be used for a wide range of foods as well as health foods.

As described above, the present invention is a processed food containing a collagen component in a dry form, in which air bubbles are included in a composition containing gelatin and a collagen peptide as main materials, and the gelatin content in the composition is the composition. 15 to 45% by weight based on the weight of the product, the content of collagen peptide is 25 to 85% by weight, and the apparent density of the processed food is 0.2 to 0.7 g / cm ^3. It is in processed food containing collagen components.

Furthermore, the present invention is a method for producing the processed collagen-containing processed food,
a. A step of adding water to a composition containing gelatin and a collagen peptide as main materials, and heating the composition using an amount such that the solid content concentration is 10 to 40% by weight, wherein the composition is dissolved in water; The gelatin content in the product is contained in the composition so that the content of the gelatin is 15 to 45% by weight based on the weight of the composition and the content of the collagen peptide is 25 to 85% by weight,
b. A step of forming bubbles in the aqueous solution by stirring the obtained aqueous solution, wherein the apparent density of the obtained processed food is 0.2 to 0.7 g / cm ³ ;
c. Cooling the obtained aqueous solution containing bubbles to a temperature 1 to 10 ° C. higher than the freezing point of the aqueous solution,
d. Further forming the gel obtained by cooling into a predetermined form, and e. The method includes a step of drying the formed gel.

  Hereinafter, the present invention will be described more specifically with respect to embodiments of the present invention.

  As the gelatin that can be used in the present invention, gelatin of any origin such as cow skin, pig skin, cow bone, pig bone, fish skin, fish scale, etc. can be used. As commercially available products, Daily Gelatin DB, Daily Gelatin DG, Daily Gelatin DP, etc. manufactured by Nippi Co., Ltd. can be used. By adding gelatin to the collagen peptide, shape retention can be maintained during molding, transportation, and packaging, and thus gelation ability is required. Jelly strength (JISK 6503) can be determined as an index of gelling ability. If the jelly strength is too high, the gel is difficult to mold or the texture of the processed food is too hard. The shape retention becomes worse. Therefore, the jelly strength that can be used in the present invention is preferably 60 to 320 g (based on JIS K6503), and more preferably 70 to 280 g. Gelatin with high viscosity becomes a high-viscosity liquid when dissolved in water together with collagen peptide, resulting in poor moldability, and the resulting collagen processed food is easily sticky in the oral cavity. The viscosity is preferably 2.0 to 7.0 mPa · s (based on JIS K6503), more preferably 2.5 to 7.0 mPa · s, and more preferably 2.5 to 4.0 mPa · s. -S is most preferred.

  The collagen peptide that can be used in the present invention is a hydrolyzate of collagen and has no gelling ability. Collagen peptides of any origin such as cow skin, pig skin, cow bone, pig bone, fish skin, fish scale, etc. can be used. Commercially available products such as Nippi, Nippi Collagen 100, Nippi Peptide FCP, Nippi Peptide PRA-P can be used.

  The method for producing the collagen peptide is not particularly limited, and for example, methods disclosed in Japanese Patent Application Laid-Open Nos. 52-111600 and 52-122400 can be applied. Although it does not specifically limit, the manufacturing method of a collagen peptide is shown below.

  The raw material can be used as long as it contains a collagen component. For example, fish skin, scales, pig skin, cow skin, bone, ossein or gelatin can be used. The content of the collagen component is desirably as much as possible, and the collagen component in the solid content excluding moisture is desirably 80% by weight or more. In the case of a wet raw material containing collagen (raw skin, etc.), it is used after being heated to a temperature above the denaturation temperature of collagen (for example, heating to 60 ° C. or higher for cow skin). In order to shorten the hydrolysis time, the raw material may be shredded in advance. If it is a raw material in a dry state, it is immersed in water for several hours to several days and then used after being denatured by heating. In the case of bones and fish scales, hydrochloric acid is added to dissolve and remove calcium phosphate (similar to the decalcification process in the normal bone gelatin production process), then washed with water and then heat denatured before use. In the case of a solid raw material, the enzyme can be allowed to act efficiently by adding water to the extent that it can be stirred to form a dispersion. The method using an aqueous gelatin solution as a substrate is easier than a solid raw material. Using a dispersion containing the above raw materials and water or an aqueous gelatin solution as a substrate, the protein content (dry weight) in the aqueous solution is compared with a commercially available proteolytic enzyme (for example, Biolase SP manufactured by Nagasesan Bio, Pro It is hydrolyzed by adding 0.3 to 3% by weight of Tamex, etc.) and allowing it to act for 1 to 10 hours. The pH and temperature can be determined by adopting the optimum conditions for the enzyme used (in ordinary enzyme preparations, described in a pamphlet). After hydrolysis, the enzyme is deactivated by heating to 85 ° C. or higher and held for 30 minutes to stop the reaction. After stopping the reaction, the raw material residue is separated by filtration. At that time, the degree of purification is increased by using a filter aid such as diatomaceous earth. An adsorbent such as activated carbon may be used for decolorization and deodorization. The obtained filtrate is sterilized and spray-dried to obtain a collagen peptide dry powder.

Collagen peptide content and physical properties also affect mouth melting and texture. Kinematic viscosity can be used as an indicator of collagen peptide selection. Therefore, as long as the kinematic viscosity is measured, it can be easily determined whether it can be used in the present invention. The kinematic viscosity measurement method is shown in the examples described later. When the kinematic viscosity at 40 ° C. exceeds 5.0 mm ² / s, gelling ability starts to occur, so that toothing and melting in the mouth are deteriorated, which is not preferable. If kinematic viscosity is 5.0 mm < ² > / s or less, it can be used, Preferably it is 1.5-4.1, Most preferably, it is the range of 2.0-3.2. Collagen peptides with low kinematic viscosity (low molecular weight) are known to have poor taste. However, when collagen peptides with low kinematic viscosity are dissolved in water together with gelatin, they are mixed at the molecular level (that is, both gelatin and collagen peptides are dissolved in water, so they are mixed homogeneously, as if they were the same substance. The relatively large molecular weight of gelatin contributes, the average molecular weight is greatly increased, and the disadvantages of low molecular weight collagen peptides such as poor taste can be reduced.

  The content of gelatin in the composition containing gelatin and collagen peptide as main materials is 15 to 45% by weight, preferably 20 to 40% by weight, more preferably 20 to 35% by weight, based on the weight of the composition. The collagen peptide content is 25 to 85% by weight, preferably 35 to 85% by weight, more preferably 40 to 65% by weight. As for the content of gelatin and collagen peptide, if gelatin exceeds 45% by weight, the mouth melts and the teeth become worse, and if it is less than 15% by weight, it is difficult to mold, and the processed food produced becomes brittle and difficult to handle. . Collagen peptides can be selected in any content as long as the intake efficiency does not deteriorate, and can be changed depending on the content of additives added for seasoning, coloring, aromatization, processability and texture improvement. As shown in Patent Document 1, it is preferable that the content is 25% by weight or more in the prior art because it is considered that the intake efficiency is good, and more than gelatin is more preferable. In this invention, if it is a case where an additive is not contained, it can be contained to 85 weight%.

  The processed food of the present invention can be contained in a total amount of gelatin and collagen peptide of 40% by weight, 60% by weight, 80% by weight, or even 100% by weight based on the weight of the processed food.

  When the composition of the present invention is composed only of gelatin, it is difficult to dissolve in the mouth and causes toothing and stickiness when ingested. However, the presence of a large amount of collagen peptide improves mouth melting. When only a collagen peptide is contained in a large amount in the composition, bubbles cannot be contained in a stable state, and the above effect cannot be obtained.

  In the present invention, additives for seasoning, coloring, aromatization, processability and texture improvement can be added to the composition of the present invention in addition to gelatin and collagen peptides as the main materials. Any additive can be used to achieve these purposes. For example, flavorings, spices, seasonings, food additives, thickening polysaccharides, fruit juice, cocoa, coffee, green tea, tea and other tea-based extracts , Vegetable, meat and fish extracts or powders. The amount of these additives can be used within a range that does not impair the action of the main material, but can be appropriately selected according to the intended processed food.

  Water can be dissolved by adding water to the composition containing gelatin and collagen peptide of the present invention as main materials, and using water in an amount such that the solid concentration is 10 to 40% by weight. If it is less than 10% by weight, it is difficult to gel in a state where bubbles are included, and if it exceeds 40% by weight, the viscosity becomes high, so it is difficult to stir, making it difficult to form bubbles, As a result, the problem that molding becomes difficult occurs. Preferably, the solid content concentration is 20-30% by weight.

  In the present invention, bubbles are formed in an aqueous solution by stirring an aqueous solution obtained by dissolving the composition of the present invention in water. In order to form bubbles, a stirring means such as a mixer or a homogenizer can be used. Air bubbles need to be fine. It is necessary to stir the solution until it becomes completely transparent, becomes milky and becomes a smooth cream. In the case of the formulation shown in the examples described later, it is sufficient to stir for 3 minutes with the homogenizer under the conditions shown in the examples. However, when the amount charged is increased, it can be appropriately changed by extending the time. . The mixture is cooled with stirring to a temperature 1 ° C. to 10 ° C. higher than the freezing point of the solution by a cold water bath or the like, and poured into a mold having a desired shape to be gelled in a refrigerator. The cooling temperature is preferably 4 to 6 ° C. higher than the freezing point. The method for measuring the freezing point will be described in the following examples, but it is preferable to extract a small amount from the solution in advance and measure the freezing point. When the temperature is lowered to a temperature close to the freezing point, the viscosity of the solution increases, and bubbles and added powder become a stable dispersed state, which can be poured into a mold. When cooled to a temperature below the freezing point, it gels before pouring into the mold and cannot be processed into an arbitrary shape. When the temperature is significantly higher than the freezing point, a solution state having a low viscosity is formed in the mold, and further time is required for gelation. As a result, bubbles are floated on the top and additives are precipitated, resulting in unevenness. After stirring and foaming, it is desirable to gel as quickly as possible. Although it does not specifically limit, there exists the following aspects as a method of cooling and gelatinizing.

1) The mold into which the solution is put is cooled in advance to 10 ° C. or less and poured into a thickness of 5 mm or less, so that it can be quickly cooled below the freezing point and processed into a sheet-like gel.
2) It can be continuously processed into a sheet-like gel by applying it on a cooled metal rotating drum through a slit having an arbitrary thickness and peeling it off.
The sheet-like gel obtained by the method 1) or 2) can be punched into an arbitrary shape.

A shape with a thickness of 1 cm or more after molding is not preferable because it takes time to dry and it becomes difficult to chew when taken orally. Preferably, the thickness is 3 to 5 mm. For drying, a band dryer, which is also used in the gelatin drying process, can be used. That is, the molded gel is placed on a net, and dehumidified air adjusted to a temperature lower than the melting point (a temperature at which the gel does not melt, for example, a freezing point may be adopted) is sent to reduce the moisture to 12% or less. Although it depends on the specific gravity of the extract or powder added by seasoning, the apparent density when dried as it is without foaming is 1 g / cm ³ , which is smaller than this because it contains bubbles. As described above, if an aqueous solution of the composition of the present invention is used with a mixer or a homogenizer, uniform and fine bubbles can be easily included, and the apparent density is 0.2 to 0.7 / cm ³ . can do. Specific blending examples are shown in the examples described later. If it exceeds 0.7 g / cm ³ , the bubbles are not uniform and the effect of the present invention cannot be obtained. If it is less than 0.2 g / cm ³ , even if there are too many bubbles, it becomes brittle and processing becomes difficult. When the collagen peptide is reduced and the ratio of gelatin is increased, the stability of the bubbles is increased, so that it can be set to less than 0.2 g / cm ³ , but this is not preferable because toothing and mouth melting worsen.

  Since the dried molded product has a strength that can withstand pneumatic transportation and conveyor transportation, it can be easily handled such as transportation and packaging of products.

  Processed foods of the present invention are flakes, bars, rice crackers, biscuits, chips, crackers, pon confectionery, crouton-shaped snack confectionery, edible containers such as ice cream for the purpose of ingesting amino acids and directly as beauty health foods. It can be used for a wide range of foods such as cream and soft cream cones, monaca peel, panipuri, and wafers.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited thereto. Prior to describing the examples, a method for measuring kinematic viscosity and freezing point used in the present invention will be described.

<Kinematic viscosity measurement method>
A solution obtained by dissolving 5 g of collagen peptide powder in 25 mL of water is used as a test solution, and this is used as a capillary viscometer (commercially available products such as Ubbelohde viscometer and Ostwald viscometer can be used). Put a certain amount (for example, in the case of Ubbelohde viscometer, the liquid level should be between the lower limit and upper limit of the liquid receiving part), and put the viscometer vertically in a thermostatic bath kept at 40 ° C. Allow to stand, measure the flow down time after the test solution reaches 40 ° C., and calculate the kinematic viscosity according to the equation (1). The detailed test method is as follows. Conforms to viscosity measurement method.

<Method of measuring freezing point>
30 to 50 mL of the test solution is placed in a 100 mL beaker, and the portion containing the beaker solution is immersed in cold water at 10 to 20 ° C. Put thermometer and stir continuously. Stirring can be carried out almost without resistance at temperatures higher than the freezing point. Since gelation occurs at the freezing point, the liquid moves in the direction opposite to the stirring direction when stirring is temporarily stopped. The temperature at which this state is reached is read and used as the freezing point.

  When producing a collagen processed food, for example, if a part of the raw material aqueous solution obtained in step a) of the present invention is extracted and the freezing point is measured in advance, a guideline for the cooling temperature after forming bubbles can be determined. it can. In Examples 1 to 14 and Comparative Examples 1 to 6 described below, the freezing point was measured before the formation of bubbles, and used as a guideline for the cooling temperature.

Example 1
Cow skin-derived gelatin (jelly strength 277 g, viscosity 3.5 mPa · s) 8 g, pig skin-derived collagen peptide (kinematic viscosity 2.2 mm ² / s) 8 g, and granulated sugar 4 g were weighed into a 200 mL beaker and mixed with water. After adding 64 mL and swelling at room temperature for 30 minutes, it was dissolved by heating and stirring to 60 ° C. Add 5 drops of vanilla essence to the resulting solution, use a homogenizer (manufactured by Yamato Kagaku, ULTRA-DISPERSER MODEL LK-41), set the scale of the speed controller attached to the homogenizer to 50%, and treat for 3 minutes. Bubbles were formed, and the resulting beaker containing the bubble-containing liquid was immersed in a water bath at 17 ° C. and continuously stirred. The solution was cooled to 30 ° C. and then poured into a 3 mm-thick sheet mold. . The sheet-like gel obtained by standing for 30 minutes in the refrigerator was punched out with a round shape having a diameter of 25 mm to form a disc-like gel. They were placed on a net, dried overnight in air at 27 ° C. dehumidified in a dryer, and further heated at 55 ° C. for 1 hour to dry, thereby obtaining a processed food with a disk-like vanilla taste.

(Example 2)
Cow skin derived gelatin (jelly strength 277 g, viscosity 3.5 mPa · s) 4 g, collagen peptide (kinematic viscosity 2.2 mm ² / s) 12 g, granulated sugar 4 g are mixed, 30 mL of water is added and swollen at room temperature, and thereafter Obtained the processed food of vanilla taste by the manufacturing process similar to Example 1.

(Example 3)
48 g of water was added to 6 g of cowhide-derived gelatin (jelly strength 277 g, viscosity 3.5 mPa · s) and collagen peptide (kinematic viscosity 2.2 mm ² / s) 10 g, and the mixture was swollen for 30 minutes and then dissolved at 60 ° C. 2 g of curry powder was mixed and treated with a homogenizer for 3 minutes under the same conditions as in Example 1 to form bubbles. The resulting beaker containing the bubble-containing liquid was immersed in a water bath at 17 ° C. and continuously stirred. Then, after cooling the liquid to 29 ° C., it was poured into a 3 mm thick sheet molding die. A sheet-like gel obtained by allowing to stand for 30 minutes in a refrigerator was cut to a length of 7 cm with a width of 5 mm to obtain a rod-like gel. They were placed on a net, dried overnight at 27 ° C. air dehumidified in a dryer, and further heated at 55 ° C. for 1 hour to dry to obtain a processed food with a rod-like curry taste.

Example 4
Fish scale-derived gelatin (jelly strength 77 g, viscosity 2.5 mPa · s) 8 g, pig skin-derived collagen peptide (kinematic viscosity 2.2 mm ² / s) 9 g, granulated sugar 4 g, and water 48 mL were added and swollen for 30 minutes, 60 ° C. After heating to dissolve, 0.5 g of green tea powder was added. Thereafter, a disk-shaped green tea-flavored processed food was obtained by the same production method as in Example 1 except that the liquid temperature during cooling was 26 ° C. and the temperature of dry air was 25 ° C.

(Example 5)
8 g of cowhide-derived gelatin (jelly strength 277 g, viscosity 3.5 mPa · s), 8 g of pig skin-derived collagen peptide (dynamic viscosity 2.2 mm ² / s) and 48 mL of water were added and swollen for 30 minutes, and then dissolved at 60 ° C. 10 mL of yakisoba sauce was mixed, and thereafter, a disk-shaped processed food with yakisoba taste was obtained in the same manner as in Example 1.

(Example 6)
Cow skin-derived gelatin (jelly strength 277 g, viscosity 3.5 mPa · s) 8 g, pig skin-derived collagen peptide (kinematic viscosity 2.2 mm ² / s) 8 g, granulated sugar 4 g with 48 mL of water and swollen for 30 minutes, then 60 ° C. And dissolved by heating. After 5 g of miso was mixed, a disk-shaped processed food with miso taste was obtained in the same manner as in Example 1.

(Example 7)
Beef bone gelatin (jelly strength 165 g, viscosity 3.8 mPa · s) 3 g and fish scale-derived collagen peptide (kinematic viscosity 3.2 mm ² / s) 17 g are mixed, 30 mL of water is added and swollen for 30 minutes and heated to 60 ° C. It melted by warming, and thereafter processed in the same manner as in Example 1 except that the cooling temperature was set to 34 ° C. to obtain a tasteless disk-shaped processed food.

(Example 8)
Beef bone gelatin (jelly strength 165 g, viscosity 3.8 mPa · s) 6 g, fish scale-derived collagen peptide (kinematic viscosity 1.5 mm ² / s, odor generated, poor taste) 10 g, xylitol 4 g, green tea powder 0. 5 g was mixed, 48 mL of water was added and swollen for 30 minutes, heated to 60 ° C., and processed in the same manner as in Example 3 to obtain a green tea-flavored stick-shaped processed food.

Example 9
Beef bone-derived gelatin (jelly strength 165 g, viscosity 3.8 mPa · s) 8 g, fish scale-derived collagen peptide (kinematic viscosity 4.1 mm ² / s) 8 g, granulated sugar 4 g was added with 64 mL of water, swollen for 30 minutes, 60 ° C. Was processed in the same manner as in Example 1 except that the cooling temperature was 35 ° C., and a processed food with a disc-like vanilla taste was obtained.

(Example 10)
8 g of fish skin-derived gelatin (jelly strength: 260 g, viscosity: 7 mPa · s), 8 g of fish scale-derived collagen peptide (kinematic viscosity: 3.2 mm ² / s) and 4 g of granulated sugar are mixed, added with 48 mL of water, swelled for 30 minutes, 60 A vanilla-flavored disc-shaped processed food was obtained by processing in the same manner as in Example 1 except that the solution was heated to 0 ° C. for dissolution and the cooling temperature was 34 ° C.
(Example 11)
Beef bone-derived gelatin (jelly strength 314 g, viscosity 3.3 mPa · s) 7 g, pork skin-derived collagen peptide (kinematic viscosity 2.2 mm ² / s) 8.5 g, instant coffee 0.5 g, granulated sugar 4 g, 64 mL of water was added, swelled for 30 minutes, heated to 60 ° C. to dissolve, and processed in the same manner as in Example 1 except that the cooling temperature was changed to 28 ° C. to obtain a discoid processed food with a coffee taste.

(Example 12)
Cattle bone-derived gelatin (jelly strength 165 g, viscosity 3.8 mPa · s) 3.5 g, pig skin-derived collagen peptide (kinematic viscosity 2.2 mm ² / s) 5 g, carrageenan (SATIAGEL BWJ40 (manufactured by SKW Biosystems)) 1 g, 90 g of water to 0.5 g of cinnamon pepper powder, swollen for 30 minutes, heated to 65 ° C. to dissolve, and processed in the same manner as in Example 1 except that the cooling temperature was set to 36 ° C. A taste processed food was obtained.

(Example 13)
Cattle bone-derived gelatin (jelly strength 165 g, viscosity 3.8 mPa · s) 5 g, pig skin-derived collagen peptide (kinematic viscosity 2.2 mm ² / s) 10 g, carrageenan (SATIAGEL BWJ40 (manufactured by SKW Biosystems)) 1 g, Add 80 mL of water to 2 g of granulated sugar and 2 g of powdered wasabi, swell for 30 minutes, dissolve by heating to 65 ° C., and process in the same manner as in Example 1 except that the cooling temperature is 44 ° C. Of processed food.

(Example 14)
Beef bone-derived gelatin (jelly strength 165 g, viscosity 3.8 mPa · s) 5 g, pig skin-derived collagen peptide (kinematic viscosity 2.2 mm ² / s) 10 g, agar (SAI-7, manufactured by Taiwan Sugar Co., Ltd.) 1 g, granulated sugar 64 g of water was added to 4 g, swelled for 30 minutes, heated to 85 ° C. to dissolve, and processed in the same manner as in Example 1 except that the cooling temperature was 31 ° C. to obtain a processed food with a disk-like vanilla taste .

(Comparative Example 1)
80 g of water is added to 10 g of cowhide-derived gelatin (jelly strength: 277 g, viscosity: 3.5 mPa · s), swollen for 30 minutes, heated to 60 ° C. to dissolve, and thereafter processed in the same manner as in Example 1. Got food.

(Comparative Example 2)
Carrageenan (SATIAGEL BWJ40 (manufactured by SKW Biosystems)) 0.5 g, pork skin-derived collagen peptide (kinematic viscosity 2.2 mm ² / s) 10 g, granulated sugar 4 g is added with 48 mL of water, swollen for 30 minutes, 80 ° C. The sample was processed in the same manner as in Example 1 except that it was dissolved by heating to a cooling temperature of 50 ° C., and an attempt was made to produce a disk-shaped vanilla-flavored processed food. And could not be formed into the desired disk shape.

(Comparative Example 3)
Add 48 mL of water to 2 g of agar (SAI-7, manufactured by Taiyo Co., Ltd.), 10 g of porcine skin-derived collagen peptide (kinematic viscosity 2.2 mm ² / s), 4 g of granulated sugar, swell for 30 minutes, and warm to 85 ° C. A disc-shaped processed food with vanilla taste was made in the same manner as in Example 1 except that it was dissolved and the cooling temperature was 45 ° C., but the viscosity of the solution was high and the foam formation was poor. Moreover, since the gel obtained was soft and could not be removed from the mold, it was dried while placed on a mold and evaluated for texture and the like.

(Comparative Example 4)
Carrageenan (SATIAGEL BWJ40, manufactured by SKW Biosystems Co., Ltd.) 1 g, pork skin-derived collagen peptide (kinematic viscosity 2.2 mm ² / s) 10 g, granulated sugar 4 g with 48 mL of water, swell for 30 minutes, and warm to 80 ° C. A processed food with a disk-like vanilla taste was made as a prototype by processing in the same manner as in Example 1 except that the cooling temperature was 50 ° C., but the solution viscosity was high and stable bubble formation was not possible. The product was poured into a mold as it was, and the mold was cut and dried. However, after drying, it was extremely brittle and cracked when taken out, so that a processed food with the desired shape could not be obtained.

(Comparative Example 5)
Add 30 ml of water to cow skin derived gelatin (jelly strength 277 g, viscosity 3.5 mPa · s) 2 g, pig skin derived collagen peptide (kinematic viscosity 2.2 mm ² / s) 14 g, granulated sugar 4 g, swell for 30 minutes, 60 ° C. The processed food was prototyped in the same manner as in Example 1, but the gelation was insufficient and the mold could not be punched, and could not be formed into the intended discoid collagen processed food.

(Comparative Example 6)
Add 48 ml of water to 6 g of cow skin-derived gelatin (jelly strength 277 g, viscosity 3.5 mPa · s), 10 g of pig skin-derived collagen peptide (dynamic viscosity 2.2 mm ² / s), 4 g of granulated sugar, swell for 30 minutes, and then 60 ° C. And dissolved by heating. Pour into a 3mm thick sheet mold without forming bubbles, gel in a refrigerator, punch out to 25mm diameter, place on a net, and send dehumidified 27 ° C air in the dryer overnight After drying, it was heated at 55 ° C. for 1 hour and dried to obtain a disk-like processed food with vanilla taste.

<Evaluation>
Table 1 shows the blending ratio of gelatin, collagen peptide and other additives in each Example and Comparative Example, the amount of added water, the solid content concentration, and the freezing point of the aqueous solution obtained in the step a) of the present invention (of Comparative Example). In this case, the freezing point of the aqueous solution obtained by the same operation) and the cooling temperature are also shown.

  For Examples 1 to 14 and Comparative Examples 1 to 6, sensory tests were conducted on foamability, mold release properties, processing suitability for dry product shape retention, odor, taste, mouth melt, toothing, and texture. The results are shown in Table 2. The processed collagen foods shown in Examples 1 to 11 are mostly composed of gelatin and collagen peptides derived from collagen, and the resulting products are inconspicuous in the odor and taste of the original gelatin and collagen peptides, It was easy to mold, had good mouthfeel when ingested, and had less teeth. On the other hand, when gelatin was replaced with thickening polysaccharides such as carrageenan and agar, as shown in Comparative Examples 2 and 3, when the addition amount was small, it became brittle and could not be molded. As shown in Comparative Example 4 When the amount added was increased, the viscosity of the solution increased, and the bubble formation was poor. In addition, products using these thickening polysaccharides have poor oral digestion and are easy to touch. However, as shown in Examples 12 to 14, by using not only thickening polysaccharides but also gelatin as a gelling component, processability, melting, and toothing are improved, and a processed collagen food is produced. I was able to. The combination of the carrageenan of Examples 12 and 13 resulted in a crisp texture, and the combination of agar in Example 14 resulted in a crisp and firm texture. Even when it is composed of only the gelatin of Comparative Example 1 or when the bubbles of Comparative Example 6 are not formed, it is a food mainly composed of a collagen-derived material, but its teeth are severe and the animal odor peculiar to gelatin is conspicuous and practical. It was not right. As in Comparative Example 5, when the ratio of gelatin was reduced, both the gel and the dried product had a problem of strength.

Claims (4)

A processed food containing a collagen component in a dry form, wherein air bubbles are included in a composition containing gelatin and a collagen peptide as main materials, wherein the gelatin content in the composition is 15 to 15 based on the weight of the composition A collagen component-containing processed food comprising 45% by weight, a collagen peptide content of 25 to 85% by weight, and an apparent density of the processed food of 0.2 to 0.7 g / cm ³ . The gelatin has a jelly strength of 60 to 320 g, a viscosity of 2.0 to 7.0 mPa · s, and a collagen peptide having a kinematic viscosity at 40 ° C. of 1.1 to 5.0 mm ² / s. The processed food according to claim 1.   In the composition, at least one selected from the group consisting of flavors, spices, seasonings, food additives, fruit juice, cocoa, coffee, tea-based extracts, thickening polysaccharides and vegetable, meat and fish extracts or powders. The processed food according to claim 1, further comprising a seed additive. A method for producing a collagen component-containing processed food according to any one of claims 1 to 3, wherein the method comprises: a. A step of adding water to a composition containing gelatin and a collagen peptide as main materials, and heating the composition using an amount such that the solid content concentration is 10 to 40% by weight, wherein the composition is dissolved in water; The gelatin content in the product is contained in the composition so that the content of the gelatin is 15 to 45% by weight based on the weight of the composition and the content of the collagen peptide is 25 to 85% by weight,
b. A step of forming bubbles in the aqueous solution by stirring the obtained aqueous solution, wherein the apparent density of the obtained processed food is 0.2 to 0.7 g / cm ³ ;
c. Cooling the obtained aqueous solution containing bubbles to a temperature 1 to 10 ° C. higher than the freezing point of the aqueous solution,
d. Further forming the gel obtained by cooling into a predetermined form, and e. The manufacturing method of the said processed food including the process of drying the shape | molded gel.