JP2020002081A - Gelatin-containing composition - Google Patents

Abstract

To provide a gelatin-containing composition with a suppressed gelatin odor and a method for producing the same.SOLUTION: A gelatin-containing composition contains gelatin and aspartic acid salt. Preferably, the gelatin-containing composition contains the aspartic acid salt at a rate of 3 pts.mass or more to the gelatin 100 pts.mass.SELECTED DRAWING: None

Description

  The present invention relates to a gelatin-containing composition with suppressed gelatin odor and a method for producing the same. The present invention also relates to a method for suppressing gelatin odor in a gelatin-containing composition.

  Gelatin is a component widely used in food applications because it is inexpensive, has no toxicity, and has excellent properties such as jelly-forming ability, water retention, and viscosity increase. However, since gelatin is a protein derived from animals, it is difficult to completely remove impurities even when purified. Therefore, it is known that the component is felt as a smell peculiar to gelatin, and in particular, emits a peculiar odor due to a change with time. For this reason, in a food using gelatin, a problem arises that the taste of the consumer is reduced due to a peculiar animal-like odor (gelatin odor) caused by gelatin (including cases that occur over time).

  As a method of suppressing gelatin odor, for example, a method of masking gelatin odor by adding a fragrance, a method of adsorbing generated gelatin odor by packaging with silica gel or the like which is a substance that adsorbs odor, and the like are known. Have been. However, none of these methods can essentially suppress the generation of gelatin odor. In addition to these, for example, ethyl decanoate or amazake, sake lees, a food material containing a large amount of ethyl decanoate such as sake is blended into a composition containing gelatin as a flavor improving agent, and the gelatin odor is reduced. Suppressing method (for example, refer to Patent Document 1); Method of blending a starch decomposed product with a protein or lipid that causes gelatin odor to suppress odor generation (for example, refer to Patent Document 2); A method of blending Tochu tea extract as a component (for example, see Patent Document 3); A method of blending at least one plant extract selected from the group consisting of bayberry extract, grape seed extract, and tea extract ( For example, refer to Patent Publication 4). As described above, various measures have conventionally been taken to suppress gelatin odor, but each method has advantages and disadvantages, and a new method capable of suppressing gelatin odor more effectively is required. ing.

JP 2006-197857 A JP 2010-90062 A JP 2011-37731 A JP 2013-208095 A

  An object of the present invention is to provide a gelatin-containing composition with suppressed gelatin odor and a method for producing the same. Another object of the present invention is to provide a method for suppressing gelatin odor in a gelatin-containing composition.

  The present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, in the production of a gelatin-containing composition, it is possible to suppress the generation of gelatin odor by adding an aspartate which is one of amino acid salts. Was found. The present invention has been completed as a result of further studies based on these findings. That is, the present invention has the following aspects.

(I) Gelatin-containing composition (I-1 ) A gelatin-containing composition comprising aspartate.
(I-2) The gelatin-containing composition according to (I-1), which contains aspartate in an amount of 3 parts by mass or more based on 100 parts by mass of gelatin.
(I-3) The gelatin-containing composition according to (I-1) or (I-2), wherein the aspartate is sodium aspartate.

(II) Method for producing gelatin-containing composition (II-1) A method for producing a gelatin-containing composition with suppressed gelatin odor, comprising a step of blending an aspartate salt with a composition containing gelatin. .
(II-2) The production method according to (II-1), wherein the aspartate is blended in an amount of 3 parts by mass or more based on 100 parts by mass of gelatin.
(II-3) The production method according to (II-1) or (II-2), wherein the aspartate is sodium aspartate.

(III) Method for suppressing gelatin odor (III-1) A method for suppressing gelatin odor of a gelatin-containing composition, wherein an aspartate is added to the gelatin-containing composition.
(III-2) The method for suppressing gelatin odor according to (III-1), wherein aspartate is blended in an amount of 3 parts by mass or more based on 100 parts by mass of gelatin.
(III-3) The method for suppressing gelatin odor according to (III-1) or (III-2), wherein the aspartate is sodium aspartate.

  According to the present invention, it is possible to provide a gelatin-containing composition in which malodor (gelatin odor) peculiar to gelatin is suppressed by blending an aspartate. In particular, the method for producing a gelatin-containing composition in which the gelatin odor is suppressed and the method for suppressing the gelatin odor according to the present invention are methods which do not adversely affect the gelatin-containing composition such as coloring, flavoring and flavoring. This is highly versatile and useful in that it can be implemented simply and inexpensively, without using any.

(I) Gelatin-containing composition and method for producing the same The gelatin-containing composition of the present invention (hereinafter, also simply referred to as “the composition of the present invention”) is characterized by containing aspartate in addition to gelatin. .

  Gelatin used in the composition of the present invention can be appropriately selected from edible gelatin conventionally used in the fields of food, medicine, quasi-drugs and the like. Although not particularly limited, for example, those produced by heating and extracting crude collagen obtained by treating with skin or bones, tendons, scales and the like of cows, pigs, chickens, fishes and the like, and using an acid or an alkali are used. Can be In addition, a hydrolyzate or oxygen hydrolyzate of gelatin, a gelatin derivative such as acylated gelatin, or the like can also be used. In the present invention, one of these gelatins can be selected and used alone, or two or more can be used in combination. As the gelatin, commercially available gelatin can be used, and for example, it can be purchased from Nippi Co., Ltd., Nitta Gelatin Co., Ltd., Rousselot Co., Weishardt Co., Ltd., Zelice Co., Ltd., etc.

  The jelly strength (Bloom value) of the gelatin used can be appropriately selected according to the shape and hardness of the gelatin-containing composition. Although not restricted, it can be selected from a range of, for example, 50 to 350 g, preferably 80 to 300 g. The jelly strength of gelatin can be measured according to JIS K-6503 (2001). Specifically, it is necessary to cool the jelly surface prepared by cooling a 6.67% by mass aqueous gelatin solution at 10 ° C. for 17 hours with a plunger having a diameter of 1/2 inch (12.7 mm) by 4 mm. The load (g) is defined as the jelly strength.

  The content of gelatin in the composition of the present invention can also be appropriately selected according to the shape and hardness of the gelatin-containing composition. However, assuming that the gelatin-containing composition is 100% by mass, the smell of gelatin can be felt by containing gelatin at a ratio of 10% by mass or more, so that the lower limit amount can be set to 10% by mass. . Specifically, the ratio of gelatin per 100% by mass of the gelatin-containing composition is usually in the range of 10 to 99.9% by mass, preferably 15 to 60% by mass, and more preferably 20 to 50% by mass. Can be. When gelatin is used as the capsule coating, the content should be adjusted to 25 to 45% by mass, preferably 30 to 40% by mass in consideration of the hardness of the capsule coating and the ease of molding. Can be.

  The aspartate used in the composition of the present invention together with the gelatin described above may be any edible aspartate conventionally used in the fields of foods, pharmaceuticals and quasi-drugs, and may be appropriately selected from these. can do. The aspartate targeted by the present invention may be in a hydrated state. Specific examples of the aspartate include alkali metal salts of aspartic acid such as sodium aspartate and potassium aspartate; and alkaline earth metal salts of aspartic acid such as calcium aspartate and magnesium aspartate. It is preferably an alkali metal salt of aspartic acid, and more preferably sodium aspartate.

  The content of aspartate in the composition of the present invention can be set in consideration of the ratio to gelatin contained in the composition of the present invention. Specifically, the proportion of aspartate is 3 parts by mass or more, preferably 3.5 parts by mass or more, more preferably 4 parts by mass or more with respect to 100 parts by mass of gelatin contained in the composition of the present invention. It can be blended as follows. The upper limit is not limited as long as the effect of the present invention is exhibited, but may be 50 parts by mass or less, preferably 40 parts by mass or less, more preferably 30 parts by mass or less. The content of the aspartate when the gelatin-containing composition is 100% by mass can be appropriately set in the range of 1 to 20% by mass based on the above-mentioned mixing ratio with respect to the gelatin.

  The composition of the present invention may contain conventionally known additives as long as the effects of the present invention are not impaired. Examples of the additive include, but are not particularly limited to, coloring agents such as pigments and pigments, pH adjusters, water-soluble polymers, preservatives, disintegrants, surfactants, plasticizers, water activity reducing agents, flavoring agents, and sweetness. Ingredients, perfumes and the like.

  The composition of the present invention can be prepared by a method generally employed in the art depending on its shape and intended use as long as it has a step of compounding gelatin and aspartate. The amounts of gelatin and aspartate are as described above.

  For example, when the composition of the present invention is a jelly-like oral or oral composition (a food or drink, oral or oral pharmaceutical or quasi-drug) containing gelatin, the above-mentioned gelatin and alginate may be used. In addition, it can be manufactured by blending other edible components and medicinal components and molding into a predetermined shape. When the composition of the present invention is in the form of a film, sheet, or capsule (capsule base or film of a hard capsule or a soft capsule), in addition to the above-mentioned gelatin and alginate, optional components may be used if necessary. Can be prepared by mixing with water and then shaping into the desired shape and drying and solidifying or cooling. The mixing step can be performed by combining the heating, stirring, and deaeration steps as necessary. The heating temperature of the mixture may be at least the melting temperature of gelatin, and is selected, for example, from the range of 60 to 90 ° C, preferably 70 to 90 ° C. The method of drying and solidifying is not particularly limited, and may be appropriately selected from conventionally known methods. For example, there is a method using an air-flow type rotary dryer or the like. Gelatin odor tends to increase as the water content decreases. Therefore, the present invention can realize the effect of suppressing the gelatin odor further by applying to a film, a sheet, or a capsule (hard capsule or soft capsule) or the like which is preferably prepared using gelatin as a base component. It is possible to provide a film, a sheet, or a capsule that effectively enjoys the effects of the present invention.

  The composition of the present invention can be formed into a desired shape according to a conventionally known method. When the composition of the present invention is in the form of a sheet, for example, its thickness is 0.1 to 5 mm, preferably 0.2 to 1 mm. When the composition of the present invention is in the form of a capsule, it may be any of an oval (football) type, an oblong (long ellipse) type, a round (spherical) type, a tear type, a triangle and the like. The size of the capsule is not particularly limited as long as it can be taken, and examples thereof include an oval type having a major axis of 6 to 20 mm and a minor axis of 4 to 15 mm, preferably an oval type having a major axis of 6 to 15 mm and a minor axis of 4 to 10 mm. When the composition of the present invention is in the form of a capsule, the contents to be filled in the capsule are not particularly limited, but when prepared for oral ingestion, preferably include edible ones. Vitamins such as A, vitamin D and vitamin E and derivatives thereof; essential oils such as lemon oil, orange oil, grapefruit oil, lime oil, peppermint oil, spearmint oil, peppermint oil, parsley oil; soybean oil, corn oil, cottonseed oil Edible oils such as rapeseed oil, rapeseed oil, sesame oil, sunflower oil, coconut oil, etc .; be able to. When used for the purpose of imparting a refreshing sensation in the oral cavity, it is preferable that an essential oil is blended in the content to be filled.

  The use of the gelatin-containing composition of the present invention is not particularly limited, but the gelatin-containing composition of the present invention effectively suppresses the smell peculiar to gelatin and does not cause discomfort during eating or taking. Therefore, it can be used for, for example, oral or oral pharmaceuticals or quasi-drugs, food and drink, and the like, and can be preferably used for food and drink.

(II) Method for Suppressing Gelatin Odor The present invention relates to a method for suppressing the gelatin odor of a composition containing gelatin. This method can be carried out by blending aspartate in addition to gelatin as a blending component when producing the gelatin-containing composition. Thus, a coexistence state of gelatin and aspartate is formed in the gelatin-containing composition. That is, by mixing the aspartate during the production of the composition containing gelatin, the gelatin odor of the composition containing gelatin can be suppressed.

  Whether or not the gelatin odor of the gelatin-containing composition is suppressed can be evaluated according to a test method described in Experimental Examples described later. The term “suppression” refers not only to the case where the generation of gelatin odor is completely inhibited (blocked) but also to the fact that the addition of aspartate reduces the gelatin odor compared to the case where no aspartate is added. Both cases of attenuation (reduction) are included. It also includes an effect of suppressing not only the gelatin odor immediately after the preparation of the gelatin-containing composition but also the gelatin odor that occurs over time (or increases over time).

  The types of gelatin and aspartate used in the method of the present invention and the mixing ratio thereof, and the target gelatin-containing composition containing them are as described in (I), and are also incorporated in the present invention as they are. can do.

  Hereinafter, the configuration and effects of the present invention will be described in detail with reference to Examples, but the Examples are merely examples and the present invention is not limited to these Examples. In the following examples, “%” means “% by mass” and “parts” means “parts by mass” unless otherwise specified. In addition, unless otherwise specified, production and experiments were performed under normal pressure and normal temperature (about 25 ° C.).

The materials used in the following experiments are as follows.
[gelatin]

[Amino acids, sweeteners, flavors]
Sodium aspartate: L-sodium aspartate Kyowa (Kyowa Hakko Bio Co., Ltd.)
Sodium glutamate: L-sodium glutamate Kyowa (same as above)
Arginine: L-arginine Kyowa (same as above)
Threonine: L-threonine (same as above)
High-sweetness sweetener: Mirasy (registered trademark) 200 (DSP & Gokyo Food & Chemical Co., Ltd.)
Menthol: Thin-packed brain

Experimental Example 1 Evaluation of suppression of gelatin odor (1)
Using various amino acids or amino acid salts, flavors or sweeteners, the inhibitory effect on the gelatin odor of the gelatin-containing composition (test sample) was evaluated.

(1) Test method (1-1) Preparation of test sample According to the components and contents described in Table 2, the gelatin-containing composition (Examples 1-1 to 1-3, Comparative Examples 1-1 to 1) was prepared in the following procedure. 1-5) was prepared.
(1) Weigh 10 g of gelatin into a glass bottle.
(2) Separately, water and amino acids, sweeteners or flavors are mixed at the ratios shown in Tables 2 to 4, respectively, and added to the gelatin weighed in (1).
(3) Let stand for about 10 minutes until the gelatin swells.
(4) This is heated at 80 ° C. for about 30 minutes and stirred to completely dissolve the gelatin.
(5) After dissolution, the mixture is left at 80 ° C. for 30 minutes to remove bubbles.
(6) After defoaming, transfer 5 g to a glass vial with a lid, close the lid, and leave the lid closed to stand until it returns to room temperature.

(1-2) Sensory test Five panelists trained well on smell were asked for each gelatin-containing composition (Examples 1-1 to 1-3, Comparative Examples 1-1 to 1-5) in a vial with a lid. ). Specifically, the vial lid was opened with the tip of the nose, the smell of the gelatin contained in the vial was smelled, and the score was given according to the following criteria. In addition, as a test sample serving as a reference control, a 10% aqueous solution of gelatin in a vial with a lid (Reference sample 1) and a 30% aqueous solution of gelatin in a vial with a lid (Reference sample 2) were prepared in the same manner as described above. The gelatin odor of the gelatin-containing composition was evaluated by comparison with these gelatin odors.

[Judgment criteria for gelatin odor]
6: Almost no smell of gelatin can be detected.
5: Slightly perceived gelatin odor, although weaker than that of reference sample 1.
4: Slight gelatin odor similar to the gelatin odor of Reference Sample 1.
3: Smell of gelatin stronger than that of reference sample 1 but weaker than that of reference sample 2.
2: Slightly strong gelatin odor similar to the gelatin odor of Reference Sample 2.
1: A gelatin smell stronger than the gelatin smell of Reference Sample 2.

[Comprehensive evaluation]
：: The average score is 4.5 or more, and 4 or more out of 5 panelists have an evaluation of 4 or more,
：: Average score of 3.5 or more, 3 or more of 5 panelists rated 4 or more,
△: Evaluation of average score of 2.5 or more and 4 or more of 5 panelists rated 3 or less ×: Evaluation of average score of less than 2.5 and 3 or more of 5 panelists rated 2 or less

(2) Test results The results of evaluating the gelatin odor are shown in Table 2.

  As shown in Table 2, it was confirmed that the effect of suppressing gelatin odor was unique to aspartate among amino acids.

Experimental Example 2 Evaluation of suppression of gelatin odor (2)
As shown in Table 3, gelatin as described in Examples 1-1 to 1-2 and Comparative Example using gelatin derived from cattle and fish instead of pig-derived gelatin (KKSC) used in Experimental Example 1. Gelatin-containing compositions (Examples 2-1 to 2-4, Comparative Examples 2-1 to 2-2) having the same composition as in Example 1-1 were prepared, and each gelatin-containing composition was prepared in the same manner as in Experimental Example 1. Was evaluated for its inhibitory effect on gelatin odor.

The results are shown in Table 3.

  As shown in Table 3, the effect of suppressing the smell of gelatin by aspartate is not limited to gelatin derived from pigs (Experimental Example 1), but also from gelatin derived from cattle and fish. It was also confirmed that the effect was effectively suppressed.

  Further, by mixing the aspartate ratio at a ratio of 4 parts with respect to 100 parts of gelatin, a high gelatin odor suppression effect of an average score of 4 or more was obtained. From these results, it is considered that by mixing at least 3 parts, preferably 3.5 parts of aspartate with respect to 100 parts of gelatin, a sufficient effect of suppressing gelatin odor can be obtained.

Experimental Example 3 Evaluation of suppression of gelatin odor (3)
As shown in Table 4, instead of the gelatin having a gel strength of 250 to 280 g (KKSC) used in Experimental Example 1, various gelatins (from pigs) having a gel strength of 80 to 270 g were used as described in Table 4, Gelatin-containing compositions (Examples 3-1 to 3-4, Comparative examples 3-1 to 3-4) having the same composition as those of Examples 1-1 to 1-2 and Comparative example 1-1 were prepared and tested. In the same manner as in Example 1, the inhibitory effect of each gelatin-containing composition on gelatin odor was evaluated.

The results are shown in Table 4.

  As shown in Table 4, it was confirmed that the effect of suppressing the smell of gelatin by the aspartate salt was not dependent on the jelly strength of gelatin, but was also effective on the smell of gelatin having various jelly strengths.

Claims (6)

  A gelatin-containing composition comprising aspartate.   The gelatin-containing composition according to claim 1, wherein the composition contains at least 3 parts by mass of aspartate based on 100 parts by mass of gelatin.   The gelatin-containing composition according to claim 1 or 2, wherein the aspartate is sodium aspartate.   A method for producing a gelatin-containing composition with suppressed gelatin odor, comprising a step of blending an aspartate into a composition containing gelatin.   A method for suppressing gelatin odor of a gelatin-containing composition, which comprises mixing an aspartate into the gelatin-containing composition.   The method for suppressing gelatin odor according to claim 5, wherein the aspartic acid salt is blended in an amount of 4 parts by mass or more based on 100 parts by mass of gelatin.