JP2016067320A - Edible composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for suppressing odor and/or taste unique to a pig-delivered collagen peptide, in an edible composition containing the pig-derived collagen peptide, and provide an edible composition containing the pig-delivered collagen peptide, capable of suppressing odor and/or taste of the pig-delivered collagen peptide, and suppressing an affection to palatability (taste or odor) of an oral composition to which the pig-delivered collage peptide is added and blended.SOLUTION: The edible composition is prepared by combining (a) the pig-delivered collagen peptide and (b) an edible water soluble artificial polysaccharide, and preferably water soluble indigestible dietary fiber.SELECTED DRAWING: None

Description

  The present invention relates to an edible composition containing a porcine-derived collagen peptide. Specifically, the present invention relates to an edible composition in which a specific odor or / and taste derived from a porcine-derived collagen peptide is suppressed. The edible composition is preferably taken orally after being dissolved in a liquid such as water or a liquid oral composition. The present invention also relates to a method for masking a specific odor or / and taste derived from a porcine-derived collagen peptide.

  Collagen is a major protein that forms the skin and bones of humans and animals, and works to maintain the strength and elasticity of skin and bones. It is known that when the amount of collagen in the body decreases due to aging or the like, the elasticity and strength of the skin and bones are lowered, and cosmetic problems such as wrinkles and bone and joint diseases occur. In order to improve these symptoms, conventionally, external preparations and oral preparations containing collagen peptides, which are degradation products of collagen, have been used, but in the case of oral preparations, the unique odor and taste of collagen peptides, It was a problem in terms of preference.

  Therefore, especially in oral compositions having a beverage form, a technique for improving taste by combining a specific sweetener with a collagen peptide (Patent Document 1), and masking odor and flavor peculiar to collagen using a ginger extract. A technique (Patent Document 2) has been proposed.

  However, although these techniques have a certain effect in masking the unique odor and taste of collagen peptides, the final oral composition has sweetener-specific sweetness and ginger extract-specific flavor (flavor and taste). ) Is reflected, it is not necessarily satisfactory from the comprehensive aspect of palatability of the oral composition. In particular, when the oral composition is a beverage, there is a problem that the taste of the beverage is remarkably changed.

JP 2006-204287 A JP 2007-185109 A

  An object of the present invention is to solve the problem of palatability of the above-mentioned edible composition containing the collagen peptide, particularly the porcine-derived collagen peptide. Specifically, an object of the present invention is to provide a method for suppressing the odor or / and taste peculiar to pig-derived collagen peptides. In particular, the present invention suppresses the smell or / and taste peculiar to the porcine collagen peptide, and even when it is mixed with water or a liquid oral composition, the palatability (taste or It is an object of the present invention to provide a method as described above, which does not significantly affect odor and the like.

  In addition, the present invention is an edible composition containing a porcine-derived collagen peptide, which suppresses the odor or / and taste of the collagen peptide while adding and blending the oral composition (taste and taste). It is an object of the present invention to provide an oral composition that does not significantly affect odor and the like.

  The inventors of the present invention have made extensive studies in order to achieve the above object. As a collagen peptide, (a) a pig-derived collagen peptide is employed, and (b) an edible water-soluble artificial polysaccharide is used. By combining, it discovered that the odor or / and taste of (a) pig origin collagen peptide could be suppressed significantly. Furthermore, even when the edible composition containing the component (a) and the component (b) is dissolved or dispersed in a liquid oral composition such as water, the original preference (taste or / and smell) of the oral composition is obtained. It was confirmed that there was almost no change (the taste or / and the odor did not change or were minor). In addition to (a) component and (b) component, the dispersibility and miscibility (uniformity) of (a) component and (b) component are improved by blending (c) ceramide. I found.

  The present invention has been completed based on these findings and has the following embodiments.

(I) Edible composition I-1. An edible composition comprising: (a) a porcine-derived collagen peptide; and (b) an edible water-soluble artificial polysaccharide.
I-2. (B) The edible composition described in 1-1, wherein the water-soluble artificial polysaccharide is a water-soluble indigestible dietary fiber.
I-3. The edible composition according to I-2, wherein the water-soluble resistant fiber is at least one selected from the group consisting of resistant polydextrin and polydextrose.
I-4. (A) The edible composition according to any one of I-1 to I-3, which contains at least 0.6 part by weight of component (b) with respect to 1 part by weight of component .
I-5. Furthermore, (c) the edible composition described in any one of I-1 to I-4 containing ceramide.
I-6. The edible composition according to any one of I-1 to I-5, which has a powder or granular preparation form.
I-7. The edible composition according to any one of I-1 to I-6, which is used for preparing an oral composition by mixing with 4 to 350 times (volume ratio) liquid for daily use.

(II) Oral composition II-1. An oral composition containing the edible composition according to any one of I-1 to I-7.

(III) Odor or / and taste masking method for porcine collagen peptide III-1. (A) A method for masking the odor or / and taste of a porcine-derived collagen peptide, wherein (b) an edible water-soluble artificial polysaccharide is used in combination with a porcine-derived collagen peptide.
III-2. (B) The method described in III-1 wherein the water-soluble artificial polysaccharide is a water-soluble indigestible dietary fiber.
III-3. The method according to III-2, wherein the water-soluble resistant fiber is at least one selected from the group consisting of resistant polydextrin and polydextrose.
III-4. (A) The method according to any one of III-1 to III-3, wherein the component (b) is blended at a ratio of at least 0.6 parts by weight with respect to 1 part by weight of the component.

(IV) Dispersibility improvement method (homogenization improvement method)
IV-1. (A) A step of mixing a composition containing the three components (a) to (c) by combining porcine-derived collagen peptide and (b) edible water-soluble artificial polysaccharide with (c) ceramide. A method for improving the dispersibility of a composition containing the components (a) and (b).
IV-2. (B) The method described in IV-1, wherein the edible water-soluble artificial polysaccharide is a water-soluble indigestible dietary fiber.
IV-3. The method according to IV-2, wherein the indigestible dietary fiber is at least one selected from the group consisting of indigestible polydextrin and polydextrose.
IV-4. (A) The method according to any one of IV-1 to IV-3, wherein the component (b) is blended at a ratio of at least 0.6 part by weight with respect to 1 part by weight of the component.

  According to the present invention, an edible composition containing a porcine-derived collagen peptide, which suppresses the odor or / and taste of the collagen peptide while adding and blending the oral composition (taste or taste). / And odor etc.) can be provided.

  Moreover, according to the method of this invention, about the edible composition containing a pig origin collagen peptide, the palatability of the said composition, especially the smell or / and taste peculiar to a pig origin collagen peptide can be suppressed. According to the method, while suppressing the smell or / and taste peculiar to porcine-derived collagen peptides, even when this is blended with water or a liquid oral composition, the palatability (taste or / And odor etc.) can be obtained.

  Furthermore, according to the present invention, (a) the porcine-derived collagen peptide and (b) the edible water-soluble artificial polysaccharide are further combined with (c) ceramide to contain the components (a) and (b). The dispersion miscibility of the composition can be improved.

(I) Collagen peptide-containing edible composition The edible composition of the present invention is characterized by containing (a) a porcine-derived collagen peptide and (b) an edible water-soluble artificial polysaccharide. By combining the component (a) with the component (b), the peculiar taste and smell of the component (a) can be suppressed (masking). In the present invention and the present specification, “masking” not only completely eliminates the taste or / and smell of “pig-derived collagen peptide” as component (a), but also component (b) (A) When not using together, the case where the said taste and smell are reduced compared with the taste or / and smell of pig origin collagen peptide is also included.

(A) Pig-derived collagen peptide The collagen peptide used in the present invention is obtained by hydrolyzing gelatin derived from heat-denatured pork-derived collagen, preferably pork-skin-derived collagen, with an enzyme, acid or the like to lower the molecular weight. . As a food label, in addition to collagen peptides, collagen hydrolysates and gelatin hydrolysates are also indicated. The pig-derived collagen peptides include those having a weight average molecular weight (Mw) in the range of about 500 to 9,500. A collagen peptide having a weight average molecular weight (Mw) of 1,000 to 8,000, more preferably 2,000 to 8,000, and still more preferably 2,000 to 7,000 is preferred. Collagen peptides in this weight average molecular weight range have the feature that they can reach a tissue such as skin and exhibit excellent effects even when the dose is small.

  In the present specification, the weight average molecular weight (Mw) of the collagen peptide can be calculated according to the method described in “20-2 Average Molecular Weight” of Photographic Gelatin Test Method (PAGI Method) 10th edition. Specifically, the PAGI method is a method for obtaining a chromatogram of a collagen peptide by gel filtration using high performance liquid chromatography and estimating its molecular weight distribution. The specific operation can be referred to the description in Japanese Patent No. 3574612. In addition, when using a commercially available pig-derived collagen peptide, a weight average molecular weight (Mw) can be judged based on the product information provided from a supplier.

  Although the ratio of the porcine origin collagen peptide contained in the edible composition of this invention is not restrict | limited, 9 to 63 weight% can be mentioned normally. Preferably it is 9-50 weight%, More preferably, it is 9-20 weight%.

(B) Edible water-soluble artificial polysaccharide The water-soluble artificial polysaccharide used in the present invention is preferably an edible water-soluble polysaccharide classified as a chemically modified polysaccharide or a synthetic polysaccharide. More preferably, it is a water-soluble indigestible dietary fiber.

  Preferred examples of such water-soluble resistant fiber include resistant digestible dextrin and polydextrose. In addition, these may be used individually by 1 type and may use 2 types together.

  Here, the indigestible dextrin is a dextrin obtained by acidifying and / or heating starch derived from plants such as corn, wheat, rice, beans, potatoes, tapioca, etc. Or it is the water-soluble dietary fiber which desalted and decolorized as needed after processing with glucoamylase, and has the feature of indigestibility. In the present invention, the reduced product (reducible indigestible dextrin) produced by hydrogenation is also included in the indigestible dextrin.

  The indigestible dextrin preferably has a dietary fiber content of 85% by mass or more, particularly 85 to 95% by mass. The content of such dietary fiber is high-performance liquid chromatographic method (enzyme-HPLC method), which is an analysis method of dietary fiber described in Eshin No. 13 (“Analysis method of nutritional components and the like in nutrition labeling standards”). Can be obtained. The average molecular weight of the indigestible dextrin is not particularly limited, but is preferably 1,000 to 10,000, more preferably 1,000 to 8,000, still more preferably 1,000 to 7,000, and most preferably. Is 1,000 to 6,000. Such molecular weight can be determined by gel filtration chromatography.

  Such indigestible dextrin is commercially available in the form of powder, fine granules, granules, liquids, etc. (for example, “Fiber Sol”, “Pine Fiber” manufactured by Matsutani Chemical Co., Ltd .; Holica Foods Co., Ltd. “Holica Fiber”, “Oknos Dietary Fiber”; Rocket Japan Co., Ltd. “Nutriose FB”) can be used in any form in the present invention. Preferably, it is in the form of powder, fine granules, granules, more preferably in the form of powder.

  Polydextrose is a mixture of glucose, sorbitol, and citric acid and polymerized at a high temperature, and is a water-soluble indigestible dietary fiber (water-soluble artificial polysaccharide) in the same manner as the indigestible dextrin. The average molecular weight of polydextrose is not particularly limited, but those having a range of 500 to 10,000 can be preferably used. Such molecular weight can be determined by gel filtration chromatography.

  In the present invention, polydextrose can be obtained commercially in the form of powder, fine granules, granules, liquids, etc., and as commercially available products, “Lites,” “Lites II,” “ "LITES ULTRA"; and "STA-LITE III" manufactured by AE STALEY MFG. Co. Although any form can be used in the present invention, it is preferably in the form of powder or fine granules, and more preferably in the form of powder.

  Although the ratio of these (b) water-soluble artificial polysaccharides contained in the edible composition of this invention is not restrict | limited, Usually 34-91 weight% can be mentioned. Preferably it is 50-91 weight%, More preferably, it is 80-91 weight%. In addition, the ratio of (b) the water-soluble artificial polysaccharide to 1 part by weight of the porcine-derived collagen peptide contained in the edible composition of the present invention is not particularly limited as long as the effect of the present invention is achieved. Mention may be made of at least 0.6 parts by weight. Preferably it is the range of 0.6-10 weight part. In addition, when using a water-soluble indigestible dextrin as (b) water-soluble artificial polysaccharide, Preferably it is 0.6-10 weight part, More preferably, 4-10 weight part can be mentioned. Moreover, when using water-soluble polydextrose as (b) water-soluble artificial polysaccharide, Preferably it is 0.6-10 weight part, More preferably, 4-10 weight part can be mentioned.

(C) Ceramide The edible composition of the present invention may contain (c) ceramide in addition to the above components (a) and (b). As shown in Experimental Example 2, by adding (c) ceramide to the component (a) and the component (b), the dispersibility and miscibility of the component (a) and the component (b) are improved. A uniform powder or granular composition can be prepared.

  Ceramide can be obtained commercially in the form of powder, fine granules, granules, etc., and commercially available products include “Phytoceramide” manufactured by Ichimaru Falcos Co., Ltd. and “Ceramide” manufactured by Unitika Co., Ltd. “Corn Ceramide” manufactured by Kyowa Hakko Bio Co., Ltd., “Pine Sera” manufactured by Maruzen Pharmaceutical Co., Ltd., and the like. Although any form can be used in the present invention, it is preferably in the form of powder or fine particles, more preferably in the form of powder.

  When (c) ceramide is mix | blended with the edible composition of this invention, the compounding ratio of the said ceramide can mention 0.001-0.4 weight% normally. Preferably it is 0.002-0.1 weight%, More preferably, it is 0.003-0.04 weight%. Further, the ratio of (a) porcine-derived collagen peptide and (b) water-soluble artificial polysaccharide contained in the edible composition of the present invention to 1000 parts by weight of the present invention is improved dispersibility and miscibility (improved uniformity). As long as the effect of the above is exhibited, although not particularly limited, usually 0.01 to 4 parts by weight, preferably 0.02 to 1 part by weight, more preferably 0.03 to 0.4 parts by weight can be mentioned. .

(D) Other components The edible composition of the present invention contains other edible and water-soluble components as necessary, in addition to the above components, as long as the effects of the present invention are not hindered. Can do. Such other ingredients include a masking effect of the taste or / and smell of porcine collagen peptide by water-soluble artificial polysaccharide, and an edible composition comprising the above components (a) and (b) into water or a liquid composition. It is desirable that it is a component that does not greatly hinder the palatability when added and blended, and the solubility (dispersibility) in water of the edible composition comprising the components (a) and (b). Examples of such components include dextrins such as dextrin, cyclodextrin and maltodextrin; saccharides such as oligosaccharide, sucrose, glucose, fructose, maltose, lactose and trehalose; vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin Vitamins such as arginine, lysine, proline, valine, leucine, isoleucine; minerals such as calcium, magnesium, zinc, selenium, iron; citrus peel akis, guava leaf extract Plant extracts such as aloe extract and licorice extract; other functional materials such as royal jelly, propolis, lactic acid bacteria, carnitine, fruit juice, hyaluronic acid, elastin, fibronectin and the like.

(E) Edible composition (production method, use)
The edible composition of the present invention is a combination of the component (a) and the component (b), or a combination of the component (a), the component (b), and the component (c). It is manufactured by mixing with other components of d) by a method commonly used by those skilled in the art and preparing various oral preparations.

  The edible composition of the present invention is preferably used as a liquid oral composition such as water and beverages (for example, tea beverages, coffee, tea, dairy beverages such as milk beverages) at the time of use (ingestion / dose). Used by dissolving or dispersing, or dissolved or dispersed in liquids (oral compositions) such as water (hot water) and seasonings (dish, liquor, soy sauce, etc.) used for cooking (during cooking) Used. In this respect, examples of the oral dosage form include powders (powder), granules, tablets, and the like, but a dosage form having a powder or granular form is preferable.

  The usage and dosage of the edible composition of the present invention can be appropriately selected depending on the purpose. Although it is not limited, for example, for the purpose of anti-aging (preventing aging), maintaining health, or beauty, taking collagen peptide at 900 mg or more, preferably 900-20000 mg, more preferably 900-10000 mg per day. Is preferred. For example, when 1000 mg of collagen peptide is ingested daily, it is preferable to dissolve it in 150 mL of liquid and ingest it once a day or divided into a plurality.

  The liquid oral composition in which the edible composition of the present invention is dissolved or dispersed may be taken as it is, or may be further cooked and processed to prepare an oral composition (final food or drink). it can.

(III) Method for masking smell or / and taste of porcine-derived collagen peptide The masking method of the present invention is a method for eliminating or reducing the taste or / and smell of the porcine-derived collagen peptide described above.

  The said method can be implemented by using together (b) edible water-soluble artificial polysaccharide mentioned above with respect to (a) pig origin collagen peptide. That is, by using a combination of the component (a) and the component (b), the taste or / and odor of the porcine collagen peptide as the component (a) is reduced at least compared with the case where the component (b) is not used in combination. It becomes possible to do.

  (B) As an edible water-soluble artificial polysaccharide, as described in (I) above, preferably a water-soluble indigestible dietary fiber such as water-soluble indigestible dextrin and water-soluble polydextrose Can be mentioned.

  (A) The ratio of (b) water-soluble artificial polysaccharide to porcine-derived collagen peptide is as described in (I) above. Specifically, the ratio of the component (b) with respect to 1 part by weight of the component (a) is not particularly limited, but is at least 0.6 parts by weight, preferably 0.6 to 10 parts by weight. it can. In particular, when water-soluble indigestible dextrin is used as the component (b), it is preferably 0.6 to 10 parts by weight, more preferably 4 to 10 parts by weight. Moreover, when using water-soluble polydextrose as (b) component, Preferably it is 0.6-10 weight part, More preferably, 4-10 weight part can be mentioned.

(IV) Dispersibility improvement method (uniformity improvement method)
The dispersion miscibility improvement method (homogeneity improvement method) of the present invention comprises (a) a porcine-derived collagen peptide and (b) an edible water-soluble artificial polysaccharide in combination with (c) ceramide, ) To (c) are mixed with the composition containing the three components. As shown in Experimental Example 2 to be described later, by carrying out this step, the dispersion miscibility (homogeneity) of the composition containing the components (a) and (b), (c) the case where ceramide is not blended, and In comparison, it can be significantly improved.

  (B) As an edible water-soluble artificial polysaccharide, as described in (I) above, preferably a water-soluble indigestible dietary fiber such as water-soluble indigestible dextrin and water-soluble polydextrose Can be mentioned.

  The blending ratio of (c) ceramide to the edible composition containing the component (a) and the component (b) is at least 0.01 weight with respect to 1000 parts by weight of the total amount of the component (a) and the component (b). Part. Preferably it is 0.02-4 weight part, More preferably, it is 0.03-0.4 weight part. In addition, as the ratio of (c) ceramide in 100% by weight of the final composition containing (a) component, (b) component, and (c) ceramide, the effect of the present invention (dispersion miscibility improvement effect, preferably Furthermore, there is no particular limitation as long as it does not interfere with the masking effect of component (a), but it is usually 0.001 to 0.4% by weight, preferably 0.002 to 0.1% by weight, more preferably 0.003. -0.04 weight% can be mentioned.

  In order to show the configuration and effects of the present invention more clearly, experimental examples (including examples and comparative examples) are shown below. However, this experimental example is an example for facilitating the understanding of the present invention, and the scope of the present invention is not limited by this experimental example.

Experimental Example 1 Preference evaluation of edible composition Preference (taste, smell, ease of drinking) of various edible compositions (Examples 1-9, Comparative Examples 1-7) described in Table 1, and water The solubility (dispersibility) in was evaluated.

1. Experimental method (1) Each component was mixed according to the prescription described in Table 1, and the edible composition (Examples 1-9, Comparative Examples 1-7) was prepared.

  (2) These edible compositions were added to 150 mL of water adjusted to room temperature (25 ° C.) for 24 hours at room temperature (in a 200 mL beaker). And as shown below, the solubility (dispersibility) in water of the edible composition was measured and evaluated based on the time required from the addition to dissolution.

  (3) A liquid oral composition prepared by dissolving (or dispersing) an edible composition in water was orally ingested by five professional panelists. Next, according to the following evaluation criteria, the odor, taste and ease of drinking were evaluated in 5 stages, and based on the total score, the determination was made according to the following criteria. In addition, when stirring was required, it was performed using a stirrer (ADVANTEC SRS266TB) at a rotational speed of about 500 rpm.

<Judgment method>
(A) Solubility (dispersibility)
[Evaluation / Criteria]
A: When added, it dissolves without stirring and becomes a transparent liquid.
○: It does not dissolve unless it is stirred, but dissolves within 1 minute after stirring and becomes a transparent liquid.
Δ: Dissolved by stirring for 10 to 10 minutes to become a transparent liquid
X: Not dissolved by stirring within 10 minutes.

(B) Taste (taste, smell, ease of drinking)
Using water as a control, this palatability (taste, smell, ease of drinking) was set to “5” as an evaluation standard. In addition, the preference (taste, smell, ease of drinking) of an aqueous solution obtained by dissolving the soluble composition of Comparative Example 2 in 150 mL of water was set as “1” as an evaluation criterion. Based on this, the following five-step evaluation was performed.

[Evaluation criteria]
5: Good (does not bother the unpleasant taste, does not bother the unpleasant odor, is easy to drink comprehensively including throat squeeze)
4: Slightly good (slightly unpleasant taste, slightly unpleasant odor, somewhat irritating, including throat)
3: Neither (between 4 and 2)
2: Slightly bad (I'm worried about an unpleasant taste, I'm worried about an unpleasant odor, and it is a little difficult to drink in general, including a throat)
1: Bad (very unpleasant taste, very unpleasant smell, very difficult to drink including throat)
The total score of the evaluation scores of the five panelists is totaled and determined according to the following criteria.
[Criteria]
◎: 20 points or more and 25 points or less ◯: 15 points or more and less than 20 points Δ: 10 points or more and less than 15 points x: Less than 10 points.

3. The experimental results are also shown in Table 1.

  As shown in Table 1, by blending indigestible dextrin or polydextrose, which is an edible water-soluble artificial polysaccharide, with pork-derived collagen, the taste and smell peculiar to pork-derived collagen are reduced or alleviated. Even when dissolved or dispersed in a beverage such as water, it was confirmed that the palatability was not hindered and it became easy to drink (Examples 1 to 9, Comparative Examples 1 and 2). In addition, this effect is an effect acquired specifically with respect to collagen derived from swine among collagens, and was not effective against collagen derived from other than swine such as fish and chicken (Comparative Examples 6 and 7). . In addition, the effect of the present invention is a unique effect obtained by combining porcine-derived collagen with edible water-soluble artificial polysaccharide, and is classified into dietary fiber in the same way as edible water-soluble artificial polysaccharide. It could not be obtained with plant gums such as gum and locust bean gum, and sticky materials such as glucomannan (Comparative Examples 3 to 5).

Experimental Example 2 Evaluation of formulation characteristics Formulation characteristics (granulating properties) of various edible compositions described in Table 2 (Examples 2, 8 to 10) were evaluated. Specifically, each component was mixed according to the proportions described in Table 2, and a granulated material was produced according to the following method.

1. Preparation of the preparation (1) Mix each component according to the proportions described in Table 2), spray 3 to 15% water of the mixture to add water and stir in a stirrable container such as a bag did.
(2) The stirrer obtained by shaking and stirring was spread on a vat and left to stand in a dryer at 75 ° C. for 90 minutes to dry to produce a granulated product (size: passing through a 810 μm mesh).

2. Evaluation of granulated product If the composition of the granulated product is non-uniform, a phenomenon such as classification may occur in the packaging container while it is left to be packaged, so the non-uniformity is judged more clearly. be able to. Therefore, each of the granules (6000 mg) prepared above was once packaged in an aluminum bag and allowed to stand for 3 days. Then, the contents were taken out of a plastic petri dish, and the properties (color tone) were visually confirmed. From the confirmed properties, it was determined whether a uniform granulated product could be produced according to the following criteria. Of the raw materials used for granulation, indigestible dextrin and porcine collagen peptide are white, and the ceramide composition is slightly brown. Of these, porcine collagen peptide turns yellow due to water.

[Evaluation criteria]
○: Uniform white powder.
X: Yellow matter is unevenly distributed in white matter.

2. The experimental results are also shown in Table 2.

  As shown in Table 2, in addition to the porcine-derived collagen peptide and the water-soluble artificial polysaccharide (hard-to-digestible dextrin), the dispersibility of the porcine-derived collagen peptide and the water-soluble artificial polysaccharide can be obtained by blending a ceramide-containing composition. It was confirmed that a granulated product having a uniform composition can be prepared. In the ceramide-containing composition, as described above, dextrin and ceramide are contained in a ratio of 9: 1 (weight ratio). The dextrin is similar to the indigestible dextrin in the composition. Since it is considered that there is not much influence on homogenization (homogenization), it is considered that ceramide contributes to homogenization (homogenization) of the composition.

Formulation examples 1-17 The composition of the edible composition of the present invention (formulation examples 1-17) having the form of granule granules is shown in Table 3. The said granule can be prepared according to a conventional method according to the composition described in Table 3.

Formulation examples 18-20 The composition of the edible composition of the present invention (formulation examples 18-20) having the form of a tablet is shown in Table 4. The tablet can be prepared according to a conventional method according to the composition described in Table 4.

Claims (8)

An edible composition comprising: (a) a porcine-derived collagen peptide; and (b) an edible water-soluble artificial polysaccharide. The edible composition according to claim 1, wherein the water-soluble artificial polysaccharide (b) is a water-soluble indigestible dietary fiber. The edible composition according to claim 2, wherein the indigestible dietary fiber is at least one selected from the group consisting of indigestible polydextrin and polydextrose. The edible composition according to any one of claims 1 to 3, wherein the component (b) is contained in a proportion of at least 0.6 parts by weight with respect to 1 part by weight of the component (a). Furthermore, the edible composition in any one of Claims 1-4 containing (c) ceramide. The edible composition according to any one of claims 1 to 5, which has a powder or granular preparation form. The edible composition according to any one of claims 1 to 6, which is used for preparing an oral composition by mixing with a liquid of 4 to 350 times (volume ratio) at the time of use. (A) A method for masking the odor or / and taste of a porcine-derived collagen peptide, wherein (b) an edible water-soluble artificial polysaccharide is used in combination with a porcine-derived collagen peptide.