JP2012070677A - Collagen peptide coated food, and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a novel coated product having a crunchy texture in a coated layer, the functionality of collagen peptide, and a high content rate of collagen peptide, and to provide a method for producing the same.SOLUTION: The coated food includes a coated layer on the surface of an edible center. The collagen peptide coated food is characterized in that: a composition in the coated layer comprises, in a solid content, collagen peptide of ≥78 wt.% and <99.5 wt.%, and oil and fat of ≥0.5% and <20 wt.%; the moisture value of the coated layer is 5-18 wt.%; and the thickness of the coated layer is ≥200 μm.

Description

  The present invention relates to a food having a coating layer and a method for producing the same, and more particularly to a food obtained by coating an edible center mainly comprising a collagen peptide and a method for producing the same.

  Coatings on food or pharmaceuticals (hereinafter also referred to as edible centers) are diversified. Among coatings, what is generally called sugar coating is roughly divided into hard coating and soft coating. Hard coating is a edible center that rolls in a rotary kettle and adds a saccharide liquid for coating (hereinafter sometimes referred to simply as saccharide liquid) to form a saccharide film on the center surface. After drying, this addition and drying are repeated to form a sugar coating layer having a desired heat, and a sugar coating product is obtained.

  Soft coating is the same as hard coating, in which a saccharide solution is added to an edible center to form a saccharide film on the center surface, and then a coating powder containing a saccharide (hereinafter sometimes referred to simply as a saccharide powder). A) is sprayed, dried, and this addition and spraying are repeated to form a sugar coating layer having a desired thickness to produce a sugar coating product.

  Another example of coatings other than carbohydrates is film coating, which has been actively developed in recent years. This is one of the coating processes that form a thin film-like substance on the surface of the core material or uncoated tablet to be coated. The surface of the core material or uncoated tablet is smoothed according to the material used for coating. It is carried out for various purposes such as imparting water resistance, preventing chipping and maintaining the shape. Materials based on hydroxypropyl methylcellulose and / or methylcellulose (Patent Document 1) and those based on a yeast cell wall fraction consisting of cell residue obtained by removing soluble intracellular components from enzyme-treated yeast ( Patent Document 2), and a film coating layer based on three components of hydroxyalkylated dextrin derived from waxy corn starch, maltitol, and glycerin fatty acid ester, which have been improved, such as mouthfeel, have also been proposed (Patent Document 3). Further, for further efficiency, a film coating based on a film-forming starch composition in which the amylose content is controlled has been proposed (Patent Document 4). However, these materials use various materials and have been improved for various purposes, but they did not have a crunchy texture and added functionality.

  On the other hand, it is a well-known fact that health ingredients and beauty ingredients are favored due to the recent increase in health consciousness. Among them, “collagen” having various physiological activities such as improvement of skin function is outstanding. Has attracted attention. Collagen is widely distributed in the living body, such as skin, blood vessels, viscera, and bone tissues, and is a major constituent protein in animal tissues. In recent years, various forms of collagen-containing health foods such as cosmetics, beverages, jelly, tablets, etc. have been developed, and research and development as functional food materials are being promoted by each company. In addition, low molecular weight collagen (hereinafter referred to as collagen peptide) obtained by hydrolyzing collagen and gelatin to improve the solubility, digestion and absorption of collagen has been extensively studied, and further functionality and utilization technology Many have also been reported. Most foods mainly intended for ingestion of collagen and collagen peptides on the market are often in the form of granules or tablets for convenience of production. It has become a concern.

  As another example using collagen and collagen peptide, a composition mainly composed of a low molecular collagen peptide having a molecular weight of 400 or more and less than 3000 (Patent Document 5), a solubilized collagen aqueous solution is dropped into a tannin aqueous solution and collagen is added. There are also those related to collagen beads prepared by immobilizing proteins (Patent Document 6). These are related to compositions containing a high amount of collagen that can also be used as edible foods. However, they were not easily ingested like confectionery, and were not eaten deliciously according to palatability.

In other words,
1) Advantages of coating materials and coating technologies in foods and pharmaceuticals that can be combined in a wide variety of ways 2) Benefits of easily and easily ingesting the added functionality of collagen peptides Technology that realizes the above two advantages at a high level Was desired.

JP-A-9-59147 JP 2000-44878 A JP 2007-254299 A JP 2007-51584 A JP 2006-151847 A Japanese Patent No. 3098337

  An object of the present invention is to provide a new coated food having a crunchy texture, a collagen peptide functionality, and a high content of collagen peptide, and a method for producing the same.

As a result of intensive studies in view of the above situation, the present inventors have surprisingly found that an aqueous solution containing a collagen peptide as a main component is prepared, and can be coated by adding oil and emulsifying it. Furthermore, the present inventors have found that the coating layer has a high content of collagen peptide and has both the functional added value of the collagen peptide and a crunchy texture, thereby completing the present invention. It was also discovered that the coating layer has a glossy translucent layer and a beautiful appearance.
That is, the present invention
(1) A coated food having a coating layer on the surface of the edible center, wherein the composition in the coating layer is 78% by weight or more and less than 99.5% by weight of the collagen peptide and 0.5% by weight A collagen peptide-coated food comprising the above-described oil and fat of less than 20% by weight, the moisture value of the coating layer being 5 to 18% by weight, and the thickness of the coating layer being 200 μm or more,
(2) The method for producing a collagen peptide-coated food according to (1) above, wherein a coating liquid in which collagen peptide and fat are mixed and emulsified is sprayed on a rolled edible center and dried to perform coating. The present invention relates to a method for producing a collagen peptide-coated food.

The collagen peptide-coated food of the present invention has a crunchy texture on the surface of the edible center, has a high content of collagen peptide, and forms a coating layer having various functions by the collagen peptide. In addition to making the texture of various edible centers crunchy, foods with added value as functional foods derived from collagen peptides can be provided. In addition, since the coating layer of the collagen peptide-coated food of the present invention has a glossy translucent layer and a beautiful appearance, when the coating layer is the outermost layer of the food, the food that can be enjoyed visually Can be provided.
Moreover, the variation of foodstuffs can be expanded by selecting and combining the edible center of the collagen peptide coating foodstuff of this invention.
In addition, in this invention, crunch property has moderate hardness which has the hardness which can be crushed by mastication, and the pleasure of chewing is felt.

  The collagen peptide-coated food according to the present invention is a food obtained by coating an edible center, and the composition in the coating layer is a collagen peptide having a solid content of 78% by weight or more and less than 99.5% by weight. It is characterized by comprising 0.5% by weight or more and less than 20% by weight of fats and oils, the moisture value of the coating layer being 5 to 18% by weight, and the thickness of the coating layer being 200 μm or more.

  The edible center is not particularly limited, and foods such as chewing gum, candy, tablet, sugar-coated confectionery, gummy candy, chocolate, baked confectionery, and pharmaceuticals such as tablets, pills and capsules can be used. Also, any shape can be adopted.

In this invention, a collagen peptide and fats and oils are included as a component which comprises a coating layer.
In the present invention, the composition of the coating layer on the surface of the edible center is composed of a collagen peptide having a solid content of 78% by weight or more and less than 99.5% by weight, and the moisture value of the coating layer is 5 to 18% by weight, A great feature is that the thickness of the coating layer is 200 μm or more. A major feature of the present invention is that the surface of the edible center includes a coating layer that contains a large amount of collagen peptide and can be expected not only to have functionality due to the collagen peptide but also to have a crunchy texture. Yes. In addition, the coating layer containing a large amount of the collagen peptide is a glossy translucent layer, and when the coating layer is the outermost layer of the food, the appearance of the food is beautiful. It is.
The collagen peptide has viscoelasticity and adhesiveness, and is a material having physical properties unsuitable for coating. In the present invention, the edible center is coated by using it together with fats and oils as described above. The first success.

  Examples of the collagen peptide used in the present invention include those obtained by hydrolyzing denatured collagen such as collagen or gelatin with acid, alkali, enzyme or the like. The origin of the collagen is not particularly limited as long as it is extracted from various animals such as pigs, cows, birds, fish, and the like and used as food. The enzyme used for preparing the collagen peptide may be any enzyme that can partially hydrolyze collagen. For example, cysteine proteases such as papain, bromelain, actinidine, and phytin, pepsin, and these enzymes are mixed. The enzyme group is not particularly limited. Such hydrolysis is preferably performed in a buffer solution such as water or various buffers. In the present invention, the hydrolyzed aqueous solution may be used as it is, or may be powdered by a drying process or the like. Information on the molecular weight of the collagen peptide can be obtained by a viscosity method or a quantitative method such as HPLC and gel filtration, and a known method can be used. Moreover, the collagen peptide shown above may use the thing for foodstuffs already marketed, and it may use the thing of 20000 or less as an average molecular weight individually or in combination of 2 or more types. Examples of commercially available products include “collagen peptide SCP3100 (manufactured by Nitta Gelatin)”, “PEPTAN 5000 HD (manufactured by Ruslo)”, and the like.

  In the present invention, the content of the collagen peptide in the coating layer is 78 wt% or more and less than 99.5 wt% in the solid content, and the crunch which is an important point of the present invention is less than 78 wt%. When it becomes less than 99.5% by weight, the content of fats and oils in the solid content decreases and coating becomes difficult.

  The fats and oils used in the present invention include milk fat, fish whale oil, coconut oil, palm fat, cocoa butter, sesame oil, safflower oil, soybean oil, corn oil, rapeseed oil, sunflower oil, cottonseed oil, peanut oil and olive oil, and other animal fats and oils. These hardened fats and oils are mentioned.

  In the present invention, the content of fats and oils in the coating layer is 0.5 wt% or more and less than 20 wt% in the solid content, and when it becomes less than 0.5 wt%, stickiness occurs during the coating process and a smooth appearance Coating becomes difficult, and if it is 20% by weight or more, the coating process becomes possible, but the oil and fat separated on the surface of the coating emerges, so the taste as a food is impaired.

  In addition, optional ingredients such as acidulants, fragrances, and coloring agents are added as necessary within the range that does not hinder the formation of the coating layer and does not impair the texture and appearance that are characteristic of the coating layer. be able to. In addition, high-intensity sweeteners, functional materials such as vitamins, minerals, and amino acids, and emulsifiers can be added.

  Examples of the optional components that can be added include citric acid, tartaric acid, ascorbic acid, malic acid, fumaric acid, and succinic acid. Examples of the high-intensity sweetener include aspartame, glycyrrhizin, saccharin, stevioside, rebaudio, thaumatin, acesulfame potassium, sucralose and the like. Besides, functional materials such as fragrances, colorants, vitamins, minerals, amino acids, emulsifiers, etc., usually commercially available products can be used.

  In the present invention, the water content (moisture value) of the coating layer is 5% by weight or more and 18% by weight or less. If it is less than 5% by weight, it is excessively dry and cracks are formed on the surface of the coating layer, and if it exceeds 18% by weight, crunch properties are lost. The moisture value can be measured by a reduced pressure drying method or a Karl Fischer method.

In the present invention, the thickness of the coating layer is 200 μm or more. This thickness can be adjusted as appropriate depending on the combination of the edible centers. However, if the thickness is less than 200 μm, the crunch property which is an important part of the present invention is lost.
The upper limit value of the thickness of the coating layer is not particularly limited, but is preferably 3000 μm or less from the viewpoint that the food can be broken by chewing and enjoy its texture.

  Moreover, it is also possible to perform another various coating on the coating layer containing the said collagen peptide, and the further combination can be considered.

  Next, a method for producing a collagen peptide coated food according to the present invention will be described with reference to a preferred example.

  The collagen peptide-coated food of the present invention can be obtained by spraying a coating solution prepared by mixing and emulsifying a collagen peptide and fats and oils on a rolled edible center. It is as follows.

  The content of the collagen peptide in producing the coating solution used in the present invention is 30 to 70% by weight, preferably 40 to 60% by weight, more preferably 45 to 55% by weight in the coating solution. The fats and oils may be blended in an amount of 0.5% by weight or more and less than 20% by weight in accordance with the solid content of the collagen peptide, preferably 1 to 10% by weight, more preferably 3 to 6%. % By weight.

  Water is used for the remainder of the coating solution. Moreover, it is also possible to add a sour agent, a sweetener, a fragrance | flavor, a nutrient component, etc. to the coating liquid in the range which does not inhibit formation of a coating layer.

  After mixing the above components, the mixture is emulsified with a stirrer such as a TK homomixer (manufactured by Primex) to prepare a coating solution. The emulsified state may be that the oil and fat and the aqueous component are not separated into the upper layer portion and the lower layer portion visually, and the oil and fat are uniformly dispersed in the coating solution. Moreover, oil-in-water type emulsification can be confirmed using an optical microscope. If it is not emulsified or insufficiently emulsified, stickiness will occur when coating, and a smooth coating will not be formed.

  What is necessary is just to perform using a well-known method as a method of spraying a coating liquid on the edible center made to roll. For example, put an edible center in a rotating container of sugar-coated bread, apply the coating liquid by spraying etc. while rotating the container, spread it throughout the container, and blow air at 20-80 ° C. dry. This operation is repeated to form a coating layer so as to be 200 μm or more.

  The coating layer formed as described above has a high content of collagen peptide, has the functional added value of collagen peptide and a crunchy texture, and the coating layer is a glossy translucent layer and is beautiful. Appearance can be expanded by combining with the edible center.

  EXAMPLES Hereinafter, although an Example demonstrates this invention in detail, this invention is not restrict | limited at all by these Examples. In the examples, “%” means wt% and “parts” means parts by weight.

Example 1
A product obtained by mixing each component so as to have the composition shown in Table 1 was tableted to obtain a center tablet (single weight 0.8 g).

  Next, each component was put into a TK homomixer (manufactured by Primics) so as to have the composition shown in Table 2 below, and stirred at 10,000 rpm for 5 minutes to emulsify the mixture to obtain a coating solution.

Next, 1 kg of the center tablet was put into a reboring pan, and while rotating the kettle, 20 g of the coating liquid was added by a spray nozzle, and then dried by blowing at 60 ° C. for coating.
Subsequently, the addition and drying under the same conditions were repeated 20 times to form a 300 μm coating layer on the center tablet surface. The moisture value of the coating layer was 10% by weight as measured by a vacuum drying method.

  The collagen peptide-coated food product thus obtained has a tablet as a center, and the coating layer has a high content of collagen peptide at 90% by weight in the solid content, has the added value of the functionality of the collagen peptide, and has a crunchy property. The coating layer had a glossy translucent layer and a beautiful appearance.

(Example 2)
In Example 1, the coating layer was formed on the tablet surface in the same manner as in Example 1 except that the drying time of the coating layer was shortened and the finished moisture value of the coating layer was 18%. The coating layer of the collagen peptide-coated food product thus obtained has a high content of 90% by weight of the collagen peptide in the solid content as in Example 1, has the added value of the functionality of the collagen peptide, and has a crunchy property. The coating layer had a glossy translucent layer and a beautiful appearance.

(Example 3)
In Example 1, the coating layer was formed on the tablet surface in the same manner as in Example 1 except that the drying time of the coating layer was increased and the finished moisture value of the coating layer was 5%. The coating layer of the collagen peptide-coated food product thus obtained has a high content of 90% by weight of the collagen peptide in the solid content as in Example 1, has the added value of the functionality of the collagen peptide, and has a crunchy property. The coating layer had a glossy translucent layer and a beautiful appearance.

Example 4
In Example 1, a coating layer was formed on the tablet surface in the same manner as in Example 1 except that the thickness of the coating layer was 200 μm. The coating layer of the collagen peptide-coated food product thus obtained has a high content of 90% by weight of the collagen peptide in the solid content as in Example 1, has the added value of the functionality of the collagen peptide, and has a crunchy property. The coating layer had a glossy translucent layer and a beautiful appearance.

(Example 5)
In Example 1, a coating layer (moisture value of 10%) was formed on the tablet surface in the same manner as in Example 1 except that the coating liquid having the composition shown in Table 3 was used. The coating layer of the collagen peptide-coated food product thus obtained has a high content of about 80% of the collagen peptide in the solid content in the same manner as in Example 1, has the added value of the functionality of the collagen peptide, and is crunchy. The coating layer had a glossy translucent layer and a beautiful appearance.

(Example 6)
In Example 1, a coating layer (water content 10%) was formed on the tablet surface in the same manner as in Example 1 except that the coating liquid having the composition shown in Table 4 was used. The coating layer of the collagen peptide-coated food thus obtained has a high content of 99% collagen peptide in the solid content as in Example 1, has the added value of the functionality of collagen peptide, and has a crunchy food. The coating layer had a glossy translucent layer and a beautiful appearance.

(Example 7)
In Example 1, a coating layer (water content 10%) was formed on the tablet surface in the same manner as in Example 1 except that the coating liquid having the composition shown in Table 5 was used. The collagen peptide-coated food coating layer thus obtained has a high content of 94.5% of the collagen peptide in the solid content as in Example 1, has the added value of the functionality of the collagen peptide, and has a crunch property. It had a certain texture, and the coating layer became a glossy translucent layer and had a beautiful appearance.

(Comparative Example 1)
A coating layer (water content 10%) was formed on the tablet surface in the same manner as in Example 1 except that the coating liquid having the composition shown in Table 6 was used instead of the coating liquid having the composition shown in Table 2. The collagen peptide-coated food product thus obtained could not obtain a smooth coated surface with a sticky surface. The content of fats and oils in the solid content of the composition in the coating layer was 0.29%.

(Comparative Example 2)
A coating layer (water content 10%) was formed on the tablet surface in the same manner as in Example 1 except that the coating liquid having the composition shown in Table 7 was used instead of the coating liquid having the composition shown in Table 2. The collagen peptide-coated food product obtained in this way was able to obtain a smooth coating surface, but oils and fats oozed out from the surface and could not obtain the deliciousness required as a food product. The content of fats and oils in the solid content of the composition in the coating layer was 20.55%.

(Comparative Example 3)
A coating layer was formed on the tablet surface in the same manner as in Example 1 except that the drying time of Example 1 was further increased and the moisture value of the finished coating layer was 4.0%. The collagen peptide-coated food product thus obtained was cracked by excessive drying, did not have a crunchy texture, was not a glossy translucent layer, and did not have a beautiful appearance.

(Comparative Example 4)
A coating layer was formed on the tablet surface in the same manner as in Example 1 except that the drying time of Example 1 was shortened and the finished moisture value was 19.0%. The collagen peptide-coated food product thus obtained did not have a crunchy texture.

(Comparative Example 5)
A coating layer (water content 10%) was formed on the tablet surface in the same manner as in Example 1 except that the thickness of the coating was 100 μm. The coating thus obtained did not have a crunchy texture.

(Comparative Example 6)
At the time of preparing the coating liquid, except that it was prepared without emulsification, an attempt was made to form a coating layer on the tablet surface in the same manner as in Example 1. However, the coating liquid became sticky immediately after the coating liquid was applied, and coating was impossible. Met.

  In recent years, various needs have been demanded in terms of food texture and added functionality. Under such circumstances, the present invention realizes the formation of a coating layer mainly composed of collagen peptide on the surface of various foods, and by selecting an edible center, the collagen peptide is 78% by weight or more in the solid content. In addition, it is highly contained at less than 99.5% by weight, imparts the added value of collagen peptide functionality and a crunchy texture to food, and has a gloss when the coating layer is the outermost layer. By providing the food with a translucent layer and a beautiful appearance, it is possible to widen variations in food functionality, texture and appearance.

Claims (2)

  A coated food having a coating layer on the surface of the edible center, wherein the composition in the coating layer is 78% by weight or more and less than 99.5% by weight of the collagen peptide and 0.5% by weight or more and 20 in the solid content. A collagen peptide-coated food comprising a fat and oil of less than% by weight, a moisture value of the coating layer of 5 to 18% by weight, and a thickness of the coating layer of 200 μm or more.   A method for producing a collagen peptide-coated food according to claim 1, characterized in that coating is performed by spraying and drying a coating liquid in which collagen peptide and fat are mixed and emulsified on a rolled edible center. A method for producing a collagen peptide-coated food.