JP2011030503A - Gel-like food for resupply of collagen - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To achieve a gel-like food for the resupply of collagen, which is preserved at a normal temperature, keeps a fixed lump shape (e.g., go stone, etc.) as a solid material at a normal temperature, promptly dissolved when added to warm water, is added to dish such as winter cuisine served in the pot, cooked food, etc., or mixed with a base of beverage such as coffee, etc., and warm water and used for drinking and taking collagen. <P>SOLUTION: The gel-like food comprises collagen, 0.1-0.5 wt.% of gellan gum, 1.0-3.0 wt.% of gelatin, 0-1 wt.% of agar, 0.1 wt.% of citric acid and 0.3 wt.% dextrin based on the whole gel-like food, is preserved at a normal temperature and keeps a fixed lump shape as a solid material at a normal temperature and dissolved when added to warm water. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a gel-like food for supplementing collagen, and in particular, maintains a certain lump shape (for example, a meteorite-like shape) as a solid, and contains a seasoning, a spice or the like in a pot, boiled food, etc. In addition, collagen replenishment gels that can be replenished with collagen, flavors, sweeteners, or ingredients such as coffee, tea (tea, green tea, etc.), cocoa or juice can be used as ingredients in capsule-type simple beverages Related to food.

  In recent years, intake of collagen has become popular for the purpose of preventing skin aging and maintaining smooth joint function. Conventionally, a jelly-like food or drink that contains collagen, has fluidity, and can be easily ingested in a container is known (see Patent Document 1). Moreover, the foamable frozen jelly food containing the collagen peptide which can be made to foam by stirring and has a novel food texture is known (refer patent document 2).

JP 11-75726 A JP 2001-145465 A

  The jelly-like food and drink as shown in the above-mentioned Patent Document 1 is in a fluid state, it is just intended to drink and eat as it is, and it can be added to pots, boiled dishes, etc. It is not assumed that hot water is poured to dissolve and eaten as a hot beverage, and an appropriate amount is made into a solid lump of a certain lump shape (for example, a meteorite shape), and individually wrapped as necessary, There is no convenience to select the number and add it to an appropriate amount, pot, boiled food, etc. or pour hot water to dissolve.

  Moreover, the foamable frozen jelly food as shown in the above-mentioned Patent Document 2 provides a new texture by foaming the frozen jelly, and, like the above-mentioned Patent Document 1, drinks itself. It is not intended to be added to pots, boiled foods, etc., or to be poured into hot water for dissolution as a hot beverage.

  The present invention can be stored at room temperature, maintains a certain lump shape (for example, a meteorite shape) as a solid at room temperature, can be quickly dissolved when placed in warm water, and by selecting the number thereof It can be easily adjusted, and in addition to dishes such as pots, boiled dishes, etc., or by adding hot water and drinking it as a drink, you can ingest collagen on a daily basis. It is a problem to realize.

  In order to solve the above problems, the present invention contains collagen and at least gellan gum and gelatin, can be stored at room temperature, maintains a certain lump shape as a solid at room temperature, and dissolves when placed in warm water Provided is a gel-like food for collagen supplementation.

  In order to solve the above-mentioned problems, the present invention contains collagen, 0.1 to 0.5% by weight of gellan gum, 1.0 to 3.0% by weight of gelatin, agar 0 to 1% by weight, citric acid 0.1% by weight and dextrin 0.3% by weight, and can be stored at room temperature. Provided is a gel-like food for collagen replenishment characterized in that it dissolves when placed in a container.

  In order to solve the above-mentioned problem, the present invention contains collagen and 0.5% by weight gellan gum, 1.5% by weight gelatin, 0.1% by weight citric acid, Gelatin for collagen replenishment, containing 0.3% by weight of dextrin, can be stored at room temperature, maintains a certain lump shape as a solid at room temperature, and dissolves when placed in warm water Provide food.

  In order to solve the above problems, the present invention contains collagen and 0.15% by weight of gellan gum, 2% by weight of gelatin, 0% by weight of agar and 0. Contains 1% by weight and 0.3% by weight of dextrin, can be stored at room temperature, maintains a certain lump shape as a solid at room temperature, and is replenished with collagen. A gel food is provided.

  It is preferable that the gelatinous food for collagen replenishment of the present invention is used as a beverage in addition to hot pot or boiled food or by pouring warm water.

  The gelatinous food for replenishment of collagen according to the present invention contains a seasoning, spice or soup stock in addition to collagen, and is preferably used in addition to a pot or boiled dish.

  In addition to collagen, the gel food for collagen supplement of the present invention contains a flavor, a sweetener, or an element of coffee, tea, cocoa or juice, which is dissolved by pouring warm water to serve as an element of a beverage. It is preferable to be used.

The gel food for collagen supplement according to the present invention produces the following remarkable effects.
(1) It can be stored at room temperature, maintains a certain lump shape (for example, a meteorite shape) as a solid at room temperature, and dissolves quickly when placed in warm water.
(2) Since a certain lump shape is maintained as a solid at normal temperature, the packaging becomes simple, and the amount added to the food to be added can be easily adjusted by selecting the number when used.
(3) Collagen can be easily ingested without being conscious on a daily basis by adding it to various types of dishes such as pots, boiled dishes, etc. or pouring warm water as a drink.

It is a table | surface which shows the containing component of Examples 1-10 of this invention. (A) shows the gel strength and solubility (time to dissolve in 180 ml of 90 ° C. hot water) of Examples 1 to 10 of the present invention, and (b) shows the color and taste of Examples 1 to 10 of the present invention. FIG. (A) shows the components of Comparative Examples 1 to 11, and (b) is a table showing the gel strength and solubility (time for dissolution in 180 ml of 90 ° C. hot water), color and taste of Comparative Examples 1 to 11. . (A) shows the components contained in Prototype Examples 1-4 of the present invention, (b) shows the gel strength, solubility (time for dissolving in 180 ml of 90 ° C. hot water), color, It is a table | surface which shows a taste. It is a table | surface which shows the content component of the prototypes 1-3 of this invention.

  The form for implementing the gel food for collagen replenishment based on this invention is demonstrated based on an Example.

  The present invention relates to a gel-like food for replenishing collagen by dissolving in addition to dishes such as pots and boiled foods, or by pouring with hot water to replenish collagen, the feature of which is solid at room temperature It maintains a certain lump shape (for example, a meteorite-like shape) and dissolves quickly when placed in warm water.

  Thus, in order to obtain a gel-like food for collagen supplementation that maintains a certain lump shape as a solid at room temperature and dissolves quickly when placed in warm water, the present inventors have conducted earnest research and development results. It is essential that the gelatinous food for replenishing collagen contains collagen and that gellan gum and gelatin must be contained. Gelatin gum is 0.1 to 0.5% by weight of gelatin based on the whole gelled food. Of 1.0 to 3.0% by weight and agar in a proportion of 0 to 1% by weight were conceived.

  It is essential that the gelatinous food for replenishing collagen contains collagen and contains both 0.1 to 0.5% by weight of gellan gum and 1.0 to 3.0% by weight of gelatin. When this condition is not satisfied, as shown in Comparative Examples 1 to 6 and 8 to be described later, it is clear that an undesirable point occurs in any of gel strength, solubility, and taste.

  When gellan gum (containing 0.1 to 0.5% by weight in the present invention) exceeds 0.5% by weight, as shown in Comparative Example 9 (containing 1% by weight of gellan gum) described later, solubility (dissolution time: 200 seconds).

  If the gelatin (containing 1.0 to 3% by weight in the present invention) exceeds 3.0% by weight, as shown in Comparative Example 9 (containing 5% by weight of gelatin) described later, the solubility (dissolution time: 190 seconds) ).

  In the present invention, the collagen may be any of collagen derived from fish and collagen derived from animals (such as cows and pigs).

  In a gel food for collagen supplementation, the solid lump shape as a solid is preferably a shape that is convenient for packaging and use, such as meteorite, sphere, hemisphere, cube, plate, etc. May be set as appropriate according to the application. Preferably, each lump is sealed and packaged so that it can be opened and used in use. Thereby, the usage amount can be easily and easily adjusted to a desired fixed amount or an appropriate amount by selecting the number of lumps.

  Gelled food for collagen supplementation maintains a certain lump shape as a solid at room temperature, but dissolves when placed in warm water. The gelatinous food for collagen supplement of the present invention dissolves within 180 seconds at a temperature range of 90 ° C. or higher. Thereby, even if it adds to dishes, such as a pot thing and boiled food, or hot water is added, it melt | dissolves rapidly.

  As a utilization aspect of the gel-like food for collagen replenishment of this invention, it can add to cooking, such as a pot and boiled food, for example, and collagen can be replenished through those cooking. In this case, the gel food for replenishing collagen may be tasteless, odorless or colorless so as not to impair the original taste of the dish, in addition to dishes such as pots and boiled dishes, or seasonings. , Spices, soup stock, fragrances, sweeteners and other flavoring agents may be added (added) to actively serve as a seasoning material.

  In addition, as another use mode, if collagen (gelatin) such as coffee, tea, cocoa and juice is added to the gelatinous food itself for replenishing collagen, then hot water is poured and dissolved, and then the collagen is passed through. May be replenished.

  In addition, the gelatinous food for replenishment of collagen according to the present invention is prepared by heating and melting a blended material (collagen, gellan gum, gelatin, agar, etc.) and seasoning, spice, flavor, salty taste, Add ingredients such as sweeteners, coffee, tea, cocoa or juice, or other flavors, mix well in a stirring vessel, and then pour into a mold that forms a solid mass as a solid and cool. Then, a gelatinous food for collagen supply having a certain lump shape is produced. It is preferable in terms of hygiene and handling of the product if each solid mass is hermetically packaged as necessary.

  Hereinafter, in FIG.1 and FIG.2, about the Example 1-10 of the gelatinous food for collagen replenishment which concerns on this invention, the compounding material and a compounding ratio (weight% with respect to the whole gelatinous food for collagen supplementation) are shown, respectively. And the result of the confirmation test about the gel strength, meltability, color, and taste which were performed for the effect confirmation about these Examples is demonstrated. Moreover, in order to confirm the effect of the Example of this invention compared with a comparative example, about the comparative examples 1-11 shown in FIG. 3, the compounding material, a compounding ratio (weight% with respect to the whole gel-like foodstuff), gel strength, respectively. The results of confirmation tests on meltability, color and taste are listed.

  FIG. 1 is a table showing the compounding ratios of Examples 1 to 10, and FIG. 3A is a table showing the compounding ratios of Comparative Examples 1 to 11, and nine compounding materials, that is, water, collagen, gelatin, and gellan gum. , Guar gum, locust bean gum, agar, citric acid and dextrin (ratio by weight based on the total amount of gel food for collagen supplementation). A blank column indicates 0% by weight. The blending ratio of collagen, citric acid and dextrin with respect to the whole gel food is 5% by weight, 0.00% for all of Examples 1 to 10 (see FIG. 1) and Comparative Examples 1 to 11 (see FIG. 3 (a)). Same as 1% by weight and 0.3% by weight.

  FIG. 2A is a table showing the gel strength and meltability of Examples 1-10, and the table of FIG. 3B shows the gel strength and meltability of Comparative Examples 1-11. In these tables, the gel strength was shown to gradually increase in the order of x, Δ, ○, and ◎, and was evaluated in four stages.

These four stages are as follows.
X: The gel shape is not maintained and is semi-liquid.
(Triangle | delta): Although it is a gel form, there is no independence (it cannot hold | maintain a fixed lump shape).
○: The gel shape is maintained and is self-supporting (holding a certain lump shape), but there is water separation.
(Double-circle): Gel form is maintained, it becomes independent (it maintains a fixed lump shape), and there is almost no water separation.

  By the way, the gel food for collagen supplementation according to the present invention is intended to be able to maintain a certain lump shape as a solid, so that for gel strength, ○, ◎ are the effects of the present invention. Although accepted, x, Δ, and Δ to ○ (there are variations in Δ and ○ depending on the sample) cannot be accepted as an effect.

  Moreover, solubility showed the time which melt | dissolves in 180 ml of 90 degreeC hot water. The gel strength and solubility display and solubility conditions (time for dissolution in 180 ml of 90 ° C. hot water) were the same for comparative examples, prototype examples, and prototypes described later. About the solubility in the gelatinous food for collagen supplement according to the present invention, since it aims to dissolve quickly when put in a pot or the like or warm water, it is 2 to until it eats after being put in a pot or the like or warm water. In consideration of the fact that taking about 3 minutes is unavoidable, the present invention was expected to achieve a dissolution time of 180 seconds or less.

  FIG.2 (b) is a table | surface which shows the color and taste which Examples 1-10 have, and the table | surface of FIG.3 (b) has shown the color and taste which Comparative Examples 1-11 have. The color is evaluated based on whether it is colorless or not, and is preferably colorless. In addition, the taste is evaluated to be almost tasteless, slightly agar smell, slightly taste of gum, and preferably tasteless.

(Examples 1-3)
In Examples 1 to 3, as shown in FIG. 1, the blending ratio of gellan gum among the nine blending materials was changed to 0.1 wt%, 0.15 wt%, and 0.5 wt%, and other blending ratios Is an example in which the same except for moisture. In particular, the blending ratio of gelatin was fixed at 1.5% by weight. As shown in FIG. 2A, when the blending ratio of gellan gum is increased, the gel strength increases but the time increases in terms of solubility.

  In Examples 1 to 3, the gel strength is sufficient, and the solubility in Examples 1 to 3 is good in 45 to 80 seconds. In particular, Example 1 has a very fast solubility at 45 seconds. Such Example 1 is suitable for the use as a drink which adds elements, such as coffee, tea, cocoa, juice, etc., melt | dissolves with warm water, and drinks.

  In addition, as shown in FIG. 2B, Examples 1 to 3 are all colorless in color and almost tasteless, so even if they are added to dishes such as pots and boiled dishes, the color and taste Even if it mix | blends elements, such as coffee, and it is used as an element of a capsule type simple drink, it does not affect the flavor.

(Examples 4 to 6)
In Examples 4 to 6, as shown in FIG. 1, among the nine compounding materials, gellan gum is constant at 0.5% by weight, and the compounding ratio of gelatin is 1% by weight, 2.5% by weight, and 3% by weight. In other examples, the other compounding ratios are the same except for moisture. In these Examples 4-6, as shown to Fig.2 (a), all have sufficient intensity | strength, and when the compounding ratio of gelatin becomes large, about solubility, time will increase, but 75- 170 seconds is a time when there is no problem in eating in addition to dishes such as pots and boiled dishes.

  In addition, as shown in FIG.2 (b), since Examples 4-6 are colorless in any case and taste is almost tasteless, even if it adds to cooking, such as a pot and boiled food, the color It does not affect the taste.

(Examples 7 to 9)
In Examples 7 to 9, as shown in FIG. 1, the agar compounding ratio among the nine compounding materials was changed to 0.1% by weight, 0.5% by weight, and 1% by weight, and the other compounding ratios were moisture. Except for the same. In particular, the blending ratio of gellan gum and gelatin was 0.5% by weight of gellan gum and 1.5% by weight of gelatin, and the same blending ratio as in Example 3 (gel strength is ◎ and solubility is 80 seconds).

  In these Examples 7-9, as shown to Fig.2 (a), all gel strength has sufficient intensity | strength, and when the compounding ratio of gelatin becomes large, about solubility, time will increase, but 100- It is 180 seconds, and it is a time when there is no problem in eating in addition to dishes such as pots and boiled dishes.

  In addition, as shown in FIG.2 (b), since Examples 7-9 are all colorless and the taste is almost tasteless in any case, even if it adds to cooking, such as a pot and boiled food, the color It does not affect the taste.

(Example 10)
In Example 10, the results of Examples 1 to 9 were considered and set as a comprehensively preferred blending ratio. As shown in FIGS. 2 (a) and 2 (b), the gel strength was ◎. The solubility is 40 seconds, the color is colorless, and the taste is almost tasteless, so it is suitable for eating in addition to dishes such as pots and boiled foods. It is also suitable as a source of beverages to be drunk as coffee by adding warm water.

Comparative example:
(Comparative Examples 1 and 2)
As shown in FIG. 3A, Comparative Example 1 does not contain gellan gum, and Comparative Example 2 does not contain gelatin. In Comparative Examples 1 and 2, as shown in FIG. 3B, there is no problem with regard to solubility, color, and taste. However, it is not preferable to maintain a certain lump shape as a solid in gel strength. The reason is considered to be that either gellan gum or gelatin which is an essential component in the present invention is not contained.

(Comparative Example 3)
As shown in FIG.3 (b), the comparative example 3 does not contain gellan gum and gelatin. As shown in FIG. 3B, Comparative Example 3 has no problem with respect to gel strength, color, and taste. However, as shown in FIG. 3B, the solubility is 240 seconds (4 minutes), and when eating in addition to dishes such as pots and boiled foods, it is not preferable because the time required for dissolution is too long.

(Comparative Examples 4, 5, 7, 8)
As shown in FIG.3 (b), the comparative examples 4, 5, 7, and 8 do not contain gellan gum. In such Comparative Examples 4, 5, 7, and 8, as shown in FIG. 3B, there is no problem with Comparative Example 5 in terms of gel strength, but Comparative Examples 4, 7, and 8 have sufficient strength. It does not have.

  As shown in FIG. 3 (b), there is no problem with any of Comparative Examples 4, 5, 7, and 8 with respect to the color, but Comparative Examples 4 and 5 have a slight gum taste with respect to the taste. It is not preferred to eat and drink in addition to dishes such as pots and boiled foods and hot water. Further, as shown in FIG. 3B, the solubility of Comparative Examples 7 and 8 is 100 seconds and 30 seconds, which is not different from the present invention, but Comparative Examples 4 and 5 are 190 seconds and 200 seconds. Yes, when eating in addition to dishes such as pots and stewed foods, it is not preferable because the time required for dissolution is too long.

(Comparative Example 6)
As shown in FIG. 3B, the comparative example 6 does not contain gelatin. In Comparative Example 6 as shown in FIG. 3B, the solubility is 100 seconds, which is not different from that of the present invention, but the gel strength is not sufficient.

(Comparative Example 9)
As shown in FIG.3 (b), the comparative example 9 contains 1% of gellan gum. As shown in FIG. 3 (b), this comparative example 9 has sufficient strength for gel strength, but has a solubility of 200 seconds, and when it is eaten in addition to dishes such as pots and boiled dishes, it dissolves. Since the time required is too long, it is not preferable.

(Comparative Example 10)
As shown in FIG. 3B, Comparative Example 10 contains 5% gelatin. As shown in FIG. 3 (b), this comparative example 10 has sufficient strength for gel strength, but has a solubility of 190 seconds, and when it is eaten in addition to dishes such as pots and boiled foods, it dissolves. Since the time required is too long, it is not preferable.

(Comparative Example 11)
As shown in FIG.3 (b), the comparative example 11 contains 1.5% of agar. As shown in FIG. 3 (b), this comparative example 11 has sufficient strength for gel strength, but has a solubility of 210 seconds, and when it is eaten in addition to dishes such as pots, boiled dishes, etc., it dissolves. Since the time required is too long, it is not preferable. Moreover, since the taste is somewhat agar-odor, it is not preferable for adding to foods such as pots and stewed foods or pouring hot water.

Prototype example:
(Prototype examples 1 to 4)
In Example 3, the gel strength is ◎, the solubility is 80 seconds, the color is colorless, the taste is almost tasteless, and it is suitable for beverages such as coffee, and in addition to dishes such as pots and boiled dishes. Also suitable for eating. The present inventors paid attention to the third embodiment, and based on this, developed prototype examples 1 to 4 that are more preferable as products. In FIG. 4, the result of the confirmation test about the gel strength, meltability, color, and taste of the prototype is described.

  Specifically, prototype examples 1 to 4 shown in FIG. 4A are based on the blending ratio of Example 3 (% by weight with respect to the whole gel food for collagen supplementation), and the blending ratio of collagen (for collagen supplementation). (% By weight of the whole gel food) is changed to 3%, 5%, 7%, and 10% by weight, and the other compounding ratios are the same as in Example 3 except for moisture.

  In Prototype Examples 1 to 4, even if the blending ratio of collagen is changed as shown in FIG. 4 (a), the gel strength is maintained as a solid mass as shown in FIG. 4 (b). It is sufficient, and the solubility is 80 seconds in trial examples 1 to 3 and 75 seconds in trial example 4, and there is no problem. There is no problem with color and taste. Therefore, when changing the amount of collagen supplementation depending on the use of the gel food for collagen supplementation, the gel strength, solubility, color, even if the blending ratio is varied as shown in FIG. Predetermined effects on taste occur.

Prototype:
The present inventors have developed three types of prototypes 1 to 3 with the aim of applying to products such as foods, specifically based on the above examples and prototypes. About these prototypes 1-3, the result of the confirmation test about the gel strength of the prototype example, meltability, a color, and taste is demonstrated below in FIG.

(Prototype 1)
Fig. 5 (a) shows the blending ratio of the prototype 1, and this prototype 1 was made as a gel food for replenishing collagen for seasoning for pots including seasoning for pots. This prototype 1 is based on the above Example 10 with lemon juice, chicken bouillon and agar added.

(Prototype 2)
FIG. 5 (a) shows the blending ratio of the prototype 2, and this prototype 2 is a prototype of a coffee beverage containing a coffee flavoring agent as a gel food for collagen supplementation. This prototype 2 is based on Example 10 above, with the addition of powdered coffee, powdered cream, and liquid sugar.

(Prototype 3)
Fig. 5 (a) shows the mixing ratio of prototype 3, and this prototype 3 confirms that the gel-like food for collagen supplementation of the present invention can be applied not only as a food but also as a bathing agent. Prototype to do this.

  This prototype 3 is based on Example 3 above, polysorbate 80 (surfactant with emulsification, solubilization and dispersion action), jojoba oil (obtained from ripe jojoba seeds, edible oil, wound treatment) , Oil used to prevent moisturizing and drying of skin, hair care, etc.), fragrance oil (fragrance used to scent soap, cosmetics, etc.), ultramarine blue (blue pigment), and used as a bath agent To do.

  As mentioned above, although the embodiment of the gel food for collagen supplementation according to the present invention has been described with reference to examples, the present invention is not particularly limited to such examples, and the technology described in the claims. It goes without saying that there are various embodiments within the scope of the subject matter.

The gelatinous food for collagen replenishment according to the present invention can be used for various applications as follows.
(1) It can be used for supplementing collagen by adding it to dishes such as pots and boiled dishes.
(2) “Shiri” can be added to dishes.
(3) It can be used as a seasoning material for pots, boiled foods, cup noodles and the like by containing seasonings, spices and soup stock.
(4) Containing concentrated coffee, tea (black tea, green tea, etc.), cocoa, juice and other ingredients, flavors, sweeteners, etc., so that they can be used as a simple capsule beverage that can be poured simply by pouring warm water I can do it.
(5) By containing a fragrance, a pigment, a moisturizing component, etc., it can also be applied as a bath agent.

Claims (7)

  A collagen replenishment gel that contains collagen, contains at least gellan gum and gelatin, can be stored at room temperature, maintains a certain lump shape as a solid at room temperature, and dissolves when placed in warm water Food.   Containing collagen, 0.1 to 0.5% by weight of gellan gum, 1.0 to 3.0% by weight of gelatin, 0 to 1% by weight of agar and 0 to citric acid based on the whole gel food .1% by weight, dextrin in a proportion of 0.3% by weight, can be stored at room temperature, maintains a certain lump shape as a solid at room temperature, and dissolves when placed in warm water Gel food for replenishment.   Containing collagen, gellan gum 0.5% by weight, gelatin 1.5% by weight, agar 0% by weight, citric acid 0.1% by weight, dextrin 0.3% A gelatinous food for collagen supplementation, which is contained in a percentage by weight and can be stored at room temperature, maintains a certain lump shape as a solid at room temperature, and dissolves when placed in warm water.   Containing collagen and 0.15% by weight gellan gum, 2% by weight gelatin, 0.1% by weight citric acid and 0.3% by weight dextrin with respect to the whole gel food, A gel-like food for replenishing collagen, which can be stored at room temperature, maintains a certain lump shape as a solid at room temperature, and is understood when placed in warm water.   The gelatinous food for collagen replenishment according to any one of claims 1 to 4, which is used as a beverage in addition to hot pot or boiled food or by pouring warm water.   A gel for supplementing collagen according to any one of claims 1 to 4, which contains a seasoning, a spice or a soup stock in addition to collagen, and is used in addition to a pot or boiled dish. Food.   In addition to collagen, flavor, sweetener, or element of coffee, tea, cocoa or juice is contained, dissolved by pouring warm water and used as an element of beverage 4. A gel food for collagen supply according to any one of 4 above.

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