JP2011177119A - Method for reducing astringency of emblic myrobalan - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To discover a method for simply reducing astringency of juice of Emblic myrobalan fruits or an extract of the Emblic myrobalan fruits. <P>SOLUTION: The method for reducing the astringency of the Emblic myrobalan includes a step of mixing one or more kinds selected from the group consisting of the juice of the Emblic myrobalan fruits or the extract of the Emblic myrobalan fruits, with a collagen peptide. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a method for reducing the astringency of Amla fruit juice and Amla fruit extract using a collagen peptide.

  Amla has the scientific name Phillanthus embilica, also known as Emblica officinalis Gaertn, the English name Embrycirobalan, the Indian gooseberry (Indiroco) It is a deciduous sub-high tree (medium shrub) of the Euphorbiaceae Emblica genus.

  Amla is used as a medicinal herb in India. Amla is considered an important medicinal plant in Ayurveda, and its fruit is used for prescriptions such as eye disease, pneumonia, anemia and bacterial dysentery. In addition, Amla uses its juice and fruit as a nourishing tonic, and is also said to be good for constipation, dysuria, headache, anxiety, vomiting, burning, etc., and is said to further improve memory and intelligence. . In addition, Amla juice and fruits have serum cholesterol lowering action, antiviral action, chromosomal abnormality protection action, liver protection action, blood sugar lowering action, immune regulation action, antioxidant action (reactive oxygen scavenging action), antibacterial action, It is also known to have inflammatory action, hyaluronidase inhibitory action, collagenase inhibitory action, tyrosinase inhibitory action, melanin production inhibitory action, elastase inhibitory action, Maillard reaction inhibitory action, and the like. Thus, the Amla juice and Amla fruit extract which have various effects are very useful.

  However, when applying Amla fruit juice (Amra fruit juice) or fruit extract to foods, the unique astringent taste of these products causes discomfort, restricts oral intake, and takes an effective amount. There was a problem that was difficult.

  Methods for improving the flavor of Amla juice or Amla fruit extract have been studied in the past. For example, a method of treating with a pectinase (Patent Document 1), a technique relating to a food material characterized by heating the fruit of Phyllanthus embrica L.. 2) has been proposed. However, these methods cannot sufficiently reduce the astringency of Amla juice or Amla fruit extract, and have not yet completely solved the problem.

  Amla juice and Amla fruit extract include gallic acid, philembrin, philembrinic acid, embricol, ellagic acid, chebric acid, glucogallin, choleragin, penigluconin, pedeclagin, quercetin, embricannin A and B, tercebin It is known that polyphenols such as On the other hand, it is not well known that Amla fruit juice and Amla fruit extract contain condensed tannins such as proanthocyanidins.

  Several methods have been proposed so far for improving the astringency of condensed tannins. For example, a method of adding protamine (Patent Document 3, Patent Document 4), a method of glycosylating an astringent component with an enzyme (Patent Document 5, Patent Document 6), a method of removing with a resin or activated carbon (Patent Document 7, Patent) Document 8), a method of adding cyclodextrin (Patent Document 6, Patent Document 9, Patent Document 10) and the like. Methods for adding soy protein, starch, agar, etc. to procyanocyanidins have also been proposed (Patent Documents 11 and 12). A method for reducing astringency by adding a peptide and a pH adjuster has also been proposed (Patent Document 13).

  However, it has been found that when these methods are used to reduce the astringency of Amla juice or Amla fruit extract, precipitation, aggregation and suspension occur. When precipitation, aggregation and suspension occur, there is a problem that the flavor is inferior at the time of oral intake and the growth of microorganisms is likely to occur. Thus, it is difficult to use the method for improving astringency in condensed tannin or procyanidin as it is as a method for improving astringency in Amla fruit juice or Amla fruit extract. In addition, when these methods are used as they are and Amla juice or Amla fruit extract is used as a food, astringency still remains and it is very difficult to ingest a large amount as a food.

JP 2005-73503 A JP 2001-29008 A JP-A-5-328935 JP-A-6-153875 JP 7-327602 A JP-A-6-126635 JP-A-8-173084 Japanese Patent Laid-Open No. 11-103817 Japanese Patent Laid-Open No. 9-309902 Japanese Patent Laid-Open No. 10-4919 JP 2001-46037 A JP 2001-199886 A JP 2006-271259 A

  While Amla juice and Amla fruit extract are very useful, they have a strong astringency and are difficult to be used as food. As a result of intensive research aimed at finding a method for easily reducing the astringency of Amla fruit juice or Amla fruit extract, the present inventors have added a collagen peptide to Amla fruit juice or Amla fruit extract. It has been found that the taste can be effectively reduced, and further, it has been found that precipitation can be effectively prevented by adjusting the pH, and the present invention has been completed.

  The present invention provides a method for reducing the astringency of Amla, comprising the step of mixing one or more selected from the group consisting of Amla juice and Amla fruit extract; and a collagen peptide. This achieves the above object.

  In the mixing step, it is more preferable to further adjust the pH to 3.0 to 3.9 by mixing a pH adjusting agent.

  The Amla fruit extract is more preferably one or more selected from the group consisting of Amla pulp and peel.

  Moreover, it is more preferable that the amount of collagen peptide in the mixing step is 100 to 1000 parts by weight with respect to 100 parts by weight of Amla juice and / or Amla fruit extract.

  The collagen peptide is more preferably a collagen peptide obtained by hydrolyzing collagen obtained from fish bones, skins or scales.

  More preferably, the collagen peptide has an average molecular weight of 1000 to 7000.

  The present invention also provides an amla composition with reduced astringency obtained by the method for reducing the astringency of amla.

  The present invention is also obtained by mixing at least one selected from the group consisting of Amla juice and Amla fruit extract; a collagen peptide; and a pH adjuster; and adjusting the pH to 3.0 to 3.9. Also provided are amla compositions with reduced astringency.

  The present invention further provides a skin care beverage comprising the amla composition with reduced astringency.

  By using the method of the present invention, the astringency of Amla juice and / or Amla fruit extract can be reduced inexpensively and safely without causing aggregation or suspension in an aqueous solution. And by using the amla composition which reduced the astringency of amla fruit juice and / or amla fruit extract using the method of the present invention, both amla fruit juice and / or amla fruit extract and collagen peptide are highly contained, In addition, foods such as beverages with reduced astringency can be provided.

  Amla compositions with reduced astringency of amla juice and / or amla fruit extract using the method of the present invention are also less susceptible to precipitation, agglomeration and suspension, and are therefore transparent or semi-solid, such as soft drinks. There is an advantage that it can be suitably used even in a beverage that is transparent. This can provide a beverage that contains a large amount of Amla juice and / or Amla fruit extract and collagen peptide and has reduced astringency without impairing the commercial value of the beverage.

Amla fruit juice and Amla fruit extract Amla in the present invention is the scientific name of Phyllanthus embilica, also known as Emblica officinalis Gaertn, and the English name as Emblicy mirabalan, The Japanese name is Komikasou, Yukan, Ammarok, etc., which is a deciduous sub-Takagi (medium shrub) belonging to Euphorbiaceae Emblica. Actions are also included.

  Amla's origin is generally from India to Malaysia and southern China. And Amla cultivated in these areas can be used suitably. For example, it is preferable to use Amla harvested from a farm in India where organic cultivation or residual pesticide management system is established. As the fruit of Amla in the present invention, any of Amla's immature fruit and ripe fruit can be used. Amla juice can be obtained by squeezing Amla fruit.

  The amla fruit extract in the present invention is at least one extract selected from the flesh and peel of amla. As the at least one extract selected from the flesh and peel of Amla, for example, an extract obtained by using at least one selected from the flesh and peel constituting the fruit of Amla as an extraction raw material, dilution of this extract Any of a liquid or a concentrated liquid, a crude product or a purified product, and a dried product obtained by drying the extract is included.

  The Amla fruit used for these extractions first removes the seeds into a pulp and skin state. The Amla fruit used may be fresh or dried. Any of the Amla flesh and pericarp may be used alone, or both may be used in combination. The Amla pulp and peel obtained in this way can be further improved in extraction efficiency by performing a crushing process or a cutting process before extraction, and therefore it is more preferable to perform such a process.

  The extraction method of the Amla fruit extract is not particularly limited, and various methods generally used in the food processing field can be used. As an example of an amla extraction method that is preferably used, the amla portion (fruit and / or peel) to be extracted is immersed and stirred in an extraction solvent at 0 to 95 ° C. for 3 minutes to 24 hours, and then filtered. Or the method of centrifuging is mentioned. Extraction operation may be performed again using a precipitate obtained by filtration or centrifugation.

  Examples of the extraction solvent include water, ethanol, a mixed solvent of water and ethanol in any ratio, and saline. As water, tap water, ion exchange water, pure water, or the like can be used.

  Amla juice and Amla fruit extract may be used unpurified, or may be subjected to treatments such as concentration, dilution, filtration, decolorization, and deodorization as necessary. These treatments can be performed by conventional methods. In addition, Amla fruit juice and Amla fruit extract may be subjected to fractionation / purification treatment as necessary. Examples of the fractionation / purification treatment include purification by normal layer and / or reverse layer chromatography.

Collagen peptide “Collagen peptide” in the present specification means a peptide obtained by reducing the molecular weight of collagen by a method such as hydrolysis. The collagen peptide in the present invention is obtained by taking out collagen contained in, for example, bones or skins of pigs, cows, chickens, or fish bones, skins or scales by an extraction method such as hot water extraction or pressure extraction, and then acid treatment. Collagen peptides obtained by hydrolysis by alkali treatment or enzyme treatment can be used. The collagen peptide is preferably a highly water-soluble or water-dispersible collagen peptide obtained by degrading collagen obtained from fish bones, skins or scales by acid treatment, alkali treatment, or enzyme treatment.

  The average molecular weight of the collagen peptide is preferably 10,000 or less, more preferably 7000 or less, further preferably in the range of 1000 to 7000, and most preferably 1000 to 4000. When the average molecular weight of the collagen peptide is 10,000 or more, aggregation precipitation and suspension are likely to occur, which may not be suitable for food applications such as beverages.

  The average molecular weight of the collagen peptide is a weight average molecular weight. The weight average molecular weight of a collagen peptide is the relationship between the molecular weight and elution time determined by gel permeation chromatography using peptides and proteins of known molecular weight, such as tripeptide, tetrapeptide, angiotensin, insulin, cytochrome C, bovine serum albumin, etc. It can be calculated by converting from the above. In the present specification, the term “average molecular weight” simply means “weight average molecular weight”.

  In the method of the present invention, it is possible to effectively reduce the astringency of Amla by using a collagen peptide. Amla juice and Amla fruit extract have various tastes that make oral intake difficult, such as pungent taste and sour taste, as well as strong astringency. For example, while proanthocyanidins are considered as one of these unpleasant taste components in Amla pulp and juice, it is also elucidated that it is not the only proanthocyanidins. As described above, for example, even if the method for improving the astringency of condensed tannins such as proanthocyanidins as described in Patent Documents 3 to 13 is used as it is for amla juice and amla fruit extract, it still remains astringency. Can be understood from the fact that it remains.

  In the method of the present invention, it has been found that the collagen peptide can satisfactorily reduce the astringency of Amla juice and Amla fruit extract. Collagen peptides prevent the expression of astringent tastes of condensed tannins such as proanthocyanidins, although it is not bound by theory as to why collagen peptides can successfully reduce the astringency of Amla juice and Amla fruit extracts At the same time, it effectively prevents the expression of astringency of other astringency / irritant ingredients contained in Amla juice and Amla fruit extract and ingredients that enhance astringency (enhancer), thereby reducing astringency It is thought that it will be.

  Furthermore, in the method of the present invention, the use of a collagen peptide has an advantage that the astringency of Amla can be effectively reduced without causing problems such as precipitation, aggregation or suspension. Examples of peptide compounds include casein peptides and egg white peptides in addition to collagen peptides. For example, casein peptides have an average molecular weight of about 5000, and egg white peptides have an average molecular weight of about 3000. However, it has been found that when these casein peptides or egg white peptides are used, although the astringency of Amla can be reduced, precipitation occurs and suspension occurs. In this regard, without being bound by theory, collagen peptides are said to have a specific amino acid composition that contains a higher proportion of glycine, proline and hydroxyproline, and alanine compared to other peptide compounds. There are features. And this characteristic amino acid composition is considered to be able to effectively reduce the astringency contained in Amla juice or Amla fruit extract without causing precipitation.

  The collagen peptide is preferably 50 to 1000 parts by weight, more preferably 100 to 1000 parts by weight with respect to 100 parts by weight of Amla juice and / or Amla fruit extract. By using the collagen peptide in the above weight range, the astringency of Amla juice and / or Amla fruit extract can be effectively reduced.

pH adjuster In the method of the present invention, it is more preferable to adjust the pH to be acidic using a pH adjuster. Adjusting the pH to acid is preferable because the flavor as a food is improved and suspension, precipitation, and growth of microorganisms can be effectively prevented as compared with the case where the pH is adjusted to neutral to alkaline. As the pH adjuster, generally used food materials and food additives can be used without particular limitation. As a pH adjuster, for example, organic acids such as citric acid, ascorbic acid and malic acid, and fruit juice (for example, lemon juice) containing these organic acids can be used. The pH adjustment range is desirably about pH 3.0 to 3.9 in consideration of ease of drinking and transparency as a beverage.

  In the method of the present invention for reducing the astringency of Amla juice and Amla fruit extract using collagen peptides, it is particularly preferred to adjust the pH to the range of 3.3 to 3.9. This is because by adjusting the pH to the range of 3.3 to 3.9, it is possible to prevent the occurrence of suspension / precipitation and to exhibit a more excellent astringency reduction effect.

Other In the method of the present invention, in addition to Amla fruit extract, collagen peptide, pH adjuster, fruit juice and saccharides, sweeteners, fragrances, pigments, emulsifiers, preservatives, seasonings, vitamins, thickening polysaccharides, etc. Food materials and food additives generally used in the food field can be used as long as the effects of the present invention are not impaired.

The method for reducing the astringency of Amla of the present invention, such as astringency reduction method, Amla composition, etc., is one or more selected from the group consisting of the above Amla juice and Amla fruit extract, collagen peptide, and pH as required This is a method of mixing a regulator. The mixing method is not particularly limited, and can be performed by a method generally used in the food field. By this method, an amla composition with reduced astringency is obtained.

  Further, the amla composition with reduced astringency obtained by the present invention is mixed with a general excipient as necessary (for example, dextrin, etc.), and subjected to treatment such as spray drying, freeze drying, etc. It may be processed into a shape.

  The obtained Amla composition with reduced astringency can be used for various foods and drinks. The food and drink may be in a form that can be taken orally, such as a solution, a solution, a suspension, a powder, and a solid molded product. Specifically, a soft drink, a fruit juice drink, a vegetable drink, a soy milk drink, a coffee drink, a tea Beverages such as beverages, sports beverages, nutritional beverages, alcoholic beverages and their packaged beverages; soft drinks, fruit juice beverages, vegetable beverages, soy milk beverages, coffee beverages, tea beverages, powdered teas, sports beverages, nutritional beverages, alcoholic beverages, etc. Powdered beverages; instant noodles, retort foods, canned foods, microwave foods, instant soups and miso soups, freeze-dried foods, etc .; flour products such as bread, pasta, noodles, cake mixes, fried flour, bread crumbs; Examples include confectionery; sauces; dressings; processed seasonings; flavor seasonings; The amla composition with reduced astringency obtained by the method of the present invention is characterized in that precipitation, aggregation and suspension are unlikely to occur, and therefore it can be suitably used for beverages.

  When a beverage is prepared using an amla composition with reduced astringency, it is preferable to contain, for example, 1% to 30% by weight of amla juice and / or amla fruit extract, and 5% to 20% by weight. Is more preferable. The Amla composition with reduced astringency obtained by the method of the present invention is characterized in that precipitation, aggregation and suspension are unlikely to occur. Thereby, the drink which contains Amla fruit juice and / or Amla fruit extract which have various medicinal effects with high content can be manufactured as a thing excellent in storage stability without precipitation etc. producing.

  The amla composition with reduced astringency obtained by the method of the present invention may also precipitate, agglomerate and suspend even if it contains a high content of amla juice and / or amla fruit extract and collagen peptide. It is also difficult. Collagen peptides are expected to have effects such as moisturizing skin, preventing rough skin, preventing wrinkles, and improving skin tension when taken orally. By using the amla composition with reduced astringency in the present invention, amla fruit juice and / or amla fruit extract having various medicinal effects, and moisturizing skin, preventing rough skin, preventing wrinkles, improving skin tension, etc. A skin care beverage containing a high content of a collagen peptide that is expected to be effective can be prepared.

  By using the method of the present invention, the astringency of Amla fruit juice or fruit extract can be reduced inexpensively and safely without causing aggregation or suspension in an aqueous solution. By using the thus-obtained amla composition with reduced astringency, even in a transparent or translucent beverage such as a soft drink, amla juice and / or juice can be used without impairing the commercial value of the beverage. Both the amla fruit extract and the collagen peptide are high in content, and a beverage with reduced astringency can be provided.

  EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight unless otherwise specified.

Preparation of Amla fruit extract Seeds were removed from Amla fresh fruits to obtain pulp and peel, which were crushed and used as raw materials for extraction. 1000 mL of water was added to 250 g of the extraction raw material and stirred at 80 ° C. for 2 hours, followed by suction filtration using a glass filter (G1) to obtain a liquid extract. Furthermore, 1000 mL of water was added to the residue, and a liquid extract was obtained in the same manner. To the liquid extract mixed with the previous extract, 6 g of dextrin was added and spray-dried to obtain 21 g of Amla fruit extract powder.

Preparation of beverage containing Amla fruit extract After the powdered Amla fruit extract was dissolved in water (about 50 ° C.) and completely dissolved so as to have a concentration based on each Example Various peptides were added. The pH adjustment in “Evaluation of astringency reduction effect and suspension by pH adjustment” described below was performed by dissolving the amla fruit extract, adjusting the pH by adding a pH adjuster, and then adding various peptides.

Sensory evaluation of astringency Since no objective evaluation method is defined for astringency evaluation, the intensity of astringency was evaluated by the following method.
In sensory evaluation, each test solution was returned to room temperature (22 to 25 ° C.) for evaluation.
The sensory evaluation was performed using a panel of 10 people. Each test solution was taken orally in a random order, avoiding 1 hour after meals, and the interval between evaluations of each test solution was set at 30 minutes or longer. The evaluation was a selective question, and each evaluation point was determined as follows. Moreover, the average of the evaluation points of each panel was set as the evaluation point of the test solution.

0 points: I do not feel astringency 1 point: I feel a little astringency, but I can drink it comfortably 2 points: I can feel astringency, but I can drink 3 points: I feel astringency strongly, it is difficult to drink 4 points: Astringent The taste is noticeable and cannot be drunk

Suspension evaluation For each test solution, the presence or absence of aggregation, precipitation and suspension was visually confirmed, and evaluation was performed based on the following criteria.

◎: Transparent ○: Suspension hardly observed Δ: Suspension is observed ×: Aggregation / precipitation

Comprehensive evaluation was performed in consideration of sensory evaluation points of astringent taste and suspension evaluation results.

◎: Good as a beverage ○: Suitable as a beverage Δ: Slightly resistant as a beverage, but applicable range ×: Not suitable as a beverage / difficult

Examples 1-4 and Comparative Examples 1-4: Collagen peptide astringency reduction effect on Amla fruit extract “Marine matrix” (manufactured by Yaizu Suisan Chemical Co., Ltd., average molecular weight 3000) was used as a collagen peptide. Amla fruit extract was dissolved so as to have the concentration shown in the following table, and the comparison was made with the addition of the peptide and the addition of the peptide.

As shown in the above table, the solutions (Comparative Examples 3 and 4) in which Amla fruit extract is dissolved by 10% by weight or more have strong astringency and are not suitable for beverages.
On the other hand, when collagen peptide was added (Examples 3 and 4), astringency reduction of Amla fruit extract was observed. However, suspension was observed when the Amla fruit extract was 20% by weight or more. Therefore, when the content of Amla fruit extract is large, it is considered necessary to increase the content of collagen peptide.
In Comparative Examples 1 and 2, the suspension did not occur and the sensory evaluation was not bad, but the content of the Amla fruit extract was low, and there was a possibility that an excellent effect could not be obtained.

Examples 4 to 7 and Comparative Examples 5 to 7: Collagen peptide addition amount and astringency reduction effect of various peptides The concentration of the Amla fruit extract was set to 20% by weight, and the test solution was evaluated by changing the addition amount of the peptide. Went. The peptides used were collagen peptides (Examples), casein peptides and egg white peptides (Comparative Examples).

  As shown in the above table, the effect of reducing astringency is observed by adding 20% by weight of collagen peptide (100% by weight or more based on Amla fruit extract), and remarkable by adding 30% by weight or more. Astringency reduction effect was observed. On the other hand, when a peptide other than the collagen peptide was used, aggregation and precipitation were observed, which was unsuitable for beverages.

Examples 5, 8 to 13 and Comparative Examples 8 to 9: Evaluation of astringency reduction effect and suspension by pH adjustment Citric acid was added to a test solution in which Amla fruit extract and collagen peptide were dissolved, and the pH was adjusted. We compared what was and what was not. In addition, as a comparative example, a test liquid in which casein peptide or egg white peptide was added instead of collagen peptide to adjust pH was prepared.

  As shown in the above table, by adjusting the pH to the acidic side by adding citric acid, the suspension disappeared and the transparency increased while the astringency decreased. On the other hand, with other peptides, the effect of reducing astringency by adjusting the pH was low, and the suspension was not eliminated.

Examples 14 and 15 and Comparative Example 10: Reduced astringency with powder The seeds were removed from the raw Amla fruit to obtain a pulp and skin state, which were crushed to obtain an extraction raw material. 1000 mL of water was added to 250 g of the extraction raw material and stirred at 80 ° C. for 2 hours, followed by suction filtration using a glass filter (G1) to obtain a liquid extract. Furthermore, 1000 mL of water was added to the residue, and a liquid extract was obtained in the same manner. The previous extract and liquid extract thus obtained were used as Amla fruit extracts.
Collagen peptide and citric acid were added and mixed in 10 parts by weight of the obtained Amla fruit extract in the following parts by weight, and then dextrin was added in the following parts by weight to obtain a powder. About the obtained powder, astringency was evaluated according to the following reference | standard.

0 points: No astringency 1 point: A slight astringency is felt, but can be taken orally without difficulty 2 points: Astringency is felt, but there is no resistance to oral intake 3 points: Astringency is felt strongly, oral 4 points that are difficult to ingest: Feels astringently and cannot be taken orally

  As shown in the above table, the effect of reducing astringency was observed by adding collagen peptide and citric acid to Amla fruit extract.

  As the results of the above examples show, according to the present invention, it is possible to reduce the astringency of the Amla fruit extract and provide a clear liquid suitable as a soft drink. Furthermore, it became possible to reduce the astringency of the Amla fruit extract in a powder form as well.

  Although examples, such as a drink, are shown below, the present invention is not limited to this.

Example 16: Preparation of drink agent Amla fruit extract 3.0 g, collagen peptide 6.0 g, citric acid 0.5 g, glucose 15 g, ascorbic acid 0.1 g, appropriate amount of fragrance and purified water are mixed and dissolved to make 50 mL. An amla fruit extract-containing drink was obtained.

Example 17: Preparation of granules 10 g of Amla fruit extract, 10 g of collagen peptide, 50 g of sugar and 27.5 g of dextrin were mixed and stirred until uniform, and then granulated by a fluidized bed granulator. The sachet was packed in 10 g to obtain Amla fruit extract-containing granules.

  By the method of the present invention, the astringency of Amla juice and / or Amla fruit extract can be reduced inexpensively and safely without causing aggregation precipitation or suspension in an aqueous solution. By using the amla composition with reduced astringency obtained by the method of the present invention, a beverage containing a high content of amla juice and / or amla fruit extract and collagen peptide and having reduced astringency Can provide food.

Claims (9)

  A method for reducing the astringency of Amla, comprising a step of mixing one or more selected from the group consisting of Amla juice and Amla fruit extract; and a collagen peptide.   The method for reducing the astringent taste of Amla according to claim 1, wherein in the mixing step, a pH adjusting agent is further mixed to adjust the pH to 3.0 to 3.9.   The method for reducing the astringency of Amla according to claim 1 or 2, wherein the Amla fruit extract is at least one selected from the group consisting of Amla pulp and peel.   The amount of collagen peptide in the mixing step is 100 to 1000 parts by weight with respect to 100 parts by weight of Amla juice and / or Amla fruit extract, and reduces the astringent taste of Amla. Method.   The said collagen peptide is a collagen peptide obtained by hydrolyzing the collagen obtained from a fish bone, skin, or a scale, The method of reducing the astringent taste of Amla in any one of Claims 1-4.   The method for reducing the astringency of Amla according to any one of claims 1 to 5, wherein the collagen peptide has an average molecular weight of 1000 to 7000.   The amla composition with which the astringency was reduced obtained by the method of reducing the astringency of amla in any one of Claims 1-6.   Astringency reduced by mixing at least one selected from the group consisting of Amla juice and Amla fruit extract; collagen peptide; and pH adjuster; and adjusting the pH to 3.0-3.9. Amla composition.   A skin care beverage comprising the amla composition with reduced astringency according to claim 7 or 8.