JP4814646B2 - Method of removing collagen odor and its applied food and drink - Google Patents
Method of removing collagen odor and its applied food and drink Download PDFInfo
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- JP4814646B2 JP4814646B2 JP2006025167A JP2006025167A JP4814646B2 JP 4814646 B2 JP4814646 B2 JP 4814646B2 JP 2006025167 A JP2006025167 A JP 2006025167A JP 2006025167 A JP2006025167 A JP 2006025167A JP 4814646 B2 JP4814646 B2 JP 4814646B2
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- 102000008186 Collagen Human genes 0.000 title claims description 75
- 108010035532 Collagen Proteins 0.000 title claims description 75
- 229920001436 collagen Polymers 0.000 title claims description 75
- 238000000034 method Methods 0.000 title claims description 17
- 235000013305 food Nutrition 0.000 title description 11
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 41
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 29
- 241000251468 Actinopterygii Species 0.000 claims description 13
- 235000013361 beverage Nutrition 0.000 claims description 11
- 239000007864 aqueous solution Substances 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 5
- 235000019688 fish Nutrition 0.000 description 13
- 102000004196 processed proteins & peptides Human genes 0.000 description 8
- LSDPWZHWYPCBBB-UHFFFAOYSA-N Methanethiol Chemical compound SC LSDPWZHWYPCBBB-UHFFFAOYSA-N 0.000 description 6
- WQOXQRCZOLPYPM-UHFFFAOYSA-N dimethyl disulfide Chemical compound CSSC WQOXQRCZOLPYPM-UHFFFAOYSA-N 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 241000283690 Bos taurus Species 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000002537 cosmetic Substances 0.000 description 2
- 238000004132 cross linking Methods 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000001603 reducing effect Effects 0.000 description 2
- 238000001223 reverse osmosis Methods 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 235000020097 white wine Nutrition 0.000 description 2
- 241000972773 Aulopiformes Species 0.000 description 1
- 241000251730 Chondrichthyes Species 0.000 description 1
- 241000252203 Clupea harengus Species 0.000 description 1
- 241000723298 Dicentrarchus labrax Species 0.000 description 1
- 241000276438 Gadus morhua Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 240000006413 Prunus persica var. persica Species 0.000 description 1
- 241000277331 Salmonidae Species 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- 241000282898 Sus scrofa Species 0.000 description 1
- 241000276707 Tilapia Species 0.000 description 1
- 241001504592 Trachurus trachurus Species 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000013532 brandy Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000007857 degradation product Substances 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 230000001877 deodorizing effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000007515 enzymatic degradation Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000019514 herring Nutrition 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000000825 pharmaceutical preparation Substances 0.000 description 1
- 229940127557 pharmaceutical product Drugs 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000003908 quality control method Methods 0.000 description 1
- 235000019992 sake Nutrition 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 235000020083 shōchū Nutrition 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 150000003464 sulfur compounds Chemical class 0.000 description 1
- 235000015041 whisky Nutrition 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Description
本発明は、コラーゲンペプチドの不快な臭いを除去する方法及びそれを利用した飲食品に関するものである。 The present invention relates to a method for removing an unpleasant odor of a collagen peptide and a food or drink using the method.
近年、肌に対する美容効果が期待されるコラーゲンペプチドの摂取を目的とした飲食品が数多く上市されている。コラーゲンペプチドを含めた市販のコラーゲン素材にはコラーゲン臭ともゼラチン臭とも表現されるような独特の不快な臭いがある。そしてコラーゲンペプチドの摂取を目的とした飲食品においては、その独特の不快な臭いのために嗜好性が上がらず、購買意欲を削ぐ要因となっている。コラーゲンを多く含む食品としては、フカヒレ、魚の煮こごり、豚足といったものが挙げられ、これらにもコラーゲン臭は存在するが、これらについては料理を構成する要素として許容されている。しかし中には、このコラーゲン臭を好まないためにこれらの食品であっても食せない人も存在する。そして、コラーゲンペプチドの摂取を目的とした飲食品の場合には、飲料やゼリー、タブレット等の形態で摂る場合が多く、コラーゲンが含まれる食材を使った料理よりもコラーゲン臭による違和感や不快感を感じ易いという問題がある。 In recent years, many foods and drinks have been put on the market for the purpose of ingesting collagen peptides that are expected to have a cosmetic effect on the skin. Commercially available collagen materials including collagen peptides have a unique and unpleasant odor that can be expressed as both a collagen odor and a gelatin odor. And in foods and drinks for the purpose of ingesting collagen peptides, the peculiar unpleasant odor does not improve the palatability, which is a factor in reducing the willingness to purchase. Examples of foods rich in collagen include shark fin, stewed fish, and pork leg, which also have a collagen odor, but these are allowed as a component of cooking. However, some people do not like this collagen odor and cannot eat even these foods. And in the case of foods and drinks for the purpose of ingesting collagen peptides, they are often taken in the form of beverages, jelly, tablets, etc. There is a problem that it is easy to feel.
コラーゲン素材の不快な臭いに対応する方法がいくつか公知となっている。特許文献１には、甘味料を添加することでコラーゲンを摂取しやすくすることが開示されている。しかしながら、これは臭いをマスキングするのみであり、臭いの成分自体に作用するものではない。 Several methods for dealing with the unpleasant odor of collagen materials are known. Patent Document 1 discloses that a collagen can be easily ingested by adding a sweetener. However, this only masks the odor and does not affect the odor component itself.
特許文献２には、コラーゲン製品を製造する何れかの段階において、コラーゲンの機械的特性を改善するものであるコラーゲンの架橋処理を同時に行うことができる活性物質を使用して脱臭処理が施されたものであるコラーゲン製品が開示されている。これは、架橋処理によりコラーゲンの物性が変化するものであり、また化粧品や医薬製品に用いられるものである。 In Patent Document 2, deodorization treatment was performed using an active substance capable of simultaneously performing a crosslinking treatment of collagen, which improves the mechanical properties of collagen, at any stage of producing a collagen product. A collagen product is disclosed. This changes the physical properties of collagen by crosslinking treatment, and is used for cosmetics and pharmaceutical products.
特許文献３には魚皮及び／又は魚骨の抽出物の酵素分解物を逆浸透膜処理して得られる、固形分中の遊離アミノ酸含量が１．０質量％以下、ヒ素含量が２ｐｐｍ以下であるコラーゲンペプチドが開示されている。これは、主に遊離アミノ酸を除去するものであると考えられ、逆浸透膜処理工程も必要となる。
本発明は、簡便な方法でコラーゲンペプチドの不快臭成分を除去する方法、及びそれにより得られたコラーゲンペプチドを利用した飲食品を提供することを課題とした。 An object of the present invention is to provide a method for removing an unpleasant odor component of a collagen peptide by a simple method and a food or drink using the collagen peptide obtained thereby.
本発明は、コラーゲンペプチドを少量のエタノールと共に加熱することで、その不快臭成分であるメタンチオール及びジメチルジスルフィドを減少させることができるとの知見によるものである。すなわち本発明は、以下に示されるものである。
（１） コラーゲンペプチドとエタノールが含まれる水溶液を加熱することを特徴とする、コラーゲン臭の除去方法。
（２） コラーゲンペプチドとエタノールが含まれる水溶液中のエタノールがコラーゲンペプチドに対して０．５重量％以上であり、かつ、該水溶液のエタノール含量が１０重量％以下である（１）に記載のコラーゲン臭の除去方法。
（３） ６０〜１４０℃に加熱するものである（１）又は（２）に記載のコラーゲン臭の除去方法。
（４） ７０〜９０℃で３〜３０分間加熱するものである（１）〜（３）の何れかに記載のコラーゲン臭の除去方法。
（５） コラーゲンペプチドが魚由来である（１）〜（４）の何れかに記載のコラーゲン臭の除去方法。
（６） （１）〜（５）の何れかに記載の方法により消臭されたコラーゲンペプチド。
（７） （６）に記載のコラーゲンペプチドを含有した飲食品。
The present invention is based on the knowledge that the unpleasant odor components methanethiol and dimethyl disulfide can be reduced by heating the collagen peptide with a small amount of ethanol. That is, the present invention is as follows.
(1) A method for removing a collagen odor, comprising heating an aqueous solution containing a collagen peptide and ethanol.
(2) The collagen according to (1), wherein the ethanol in the aqueous solution containing the collagen peptide and ethanol is 0.5% by weight or more with respect to the collagen peptide, and the ethanol content of the aqueous solution is 10% by weight or less. Odor removal method.
(3) The method for removing a collagen odor according to (1) or (2), wherein the method is heated to 60 to 140 ° C.
(4) The method for removing a collagen odor according to any one of (1) to (3), wherein heating is performed at 70 to 90 ° C. for 3 to 30 minutes.
(5) The method for removing a collagen odor according to any one of (1) to (4), wherein the collagen peptide is derived from fish.
(6) A collagen peptide deodorized by the method according to any one of (1) to (5).
(7) A food or drink containing the collagen peptide according to (6).
本発明により、簡便にコラーゲンペプチドの不快臭を減じることができ、コラーゲン臭の苦手な人にとっても親しみやすい、コラーゲンペプチドを含む飲食品を提供することができる。 According to the present invention, an unpleasant odor of a collagen peptide can be easily reduced, and a food or drink containing a collagen peptide that can be easily familiar to those who are not good at collagen odor can be provided.
本発明のコラーゲン臭の除去方法においては、まずコラーゲンペプチドを溶解した水溶液を準備し、それにエタノールもしくはエタノールを含む原料を添加する。コラーゲンペプチドとは、魚や牛、豚の皮等に大量に含まれるコラーゲンを加水分解して低分子化し、体内で吸収しやすくしたものを言う。エタノールを含む原料は、ビール、ワイン、焼酎、日本酒、ウイスキー、ブランデー等の酒類やみりんがよい。エタノールは、コラーゲンペプチドに対して０．５重量％以上であるのが好ましい。これを下回ると充分な不快臭低減効果が得られない。また、当該水溶液中のエタノール濃度は、１０重量％以下であることが好ましい。１０重量％を越えると製造中またはその後に沈殿が生じる危険性があるので好ましくない。そして必要に応じて、果汁や甘味料、酸味料、香料等を加えても構わない。 In the method for removing a collagen odor of the present invention, first, an aqueous solution in which a collagen peptide is dissolved is prepared, and ethanol or a raw material containing ethanol is added thereto. Collagen peptides are those that hydrolyze and reduce the molecular weight of collagen contained in large amounts in fish, cattle, pig skin, etc., and make it easier to absorb in the body. The raw material containing ethanol is preferably beer, wine, shochu, sake, whiskey, brandy and other alcoholic beverages and mirin. Ethanol is preferably 0.5% by weight or more based on the collagen peptide. Below this value, a sufficient unpleasant odor reducing effect cannot be obtained. In addition, the ethanol concentration in the aqueous solution is preferably 10% by weight or less. Exceeding 10% by weight is not preferred because there is a risk of precipitation during or after production. And as needed, you may add fruit juice, a sweetener, a sour agent, a fragrance | flavor, etc.
次にこれを好ましくは６０〜１４０℃に加熱する。６０℃を下回ると充分に不快臭が除去できない。また、１４０℃にてＵＨＴ殺菌をしても効果的であるが、これ以上温度が高いと加熱時間が極端に短くなるので、品質にバラツキが生じるおそれがあり、品質管理上好ましくない。そしてより好ましくは７０〜９０℃で３〜３０分間程度保持するのがよい。 This is then preferably heated to 60-140 ° C. If it is below 60 ° C., the unpleasant odor cannot be removed sufficiently. Moreover, although it is effective even if UHT sterilization is performed at 140 ° C., if the temperature is higher than this, the heating time is extremely shortened, and therefore there is a possibility that the quality may vary, which is not preferable in terms of quality control. And more preferably, it is good to hold | maintain at 70-90 degreeC for about 3 to 30 minutes.
上記の処理により、コラーゲンペプチドの香気成分のうち特に、イオウ化合物であり、発酵臭を呈するメタンチオール及びジメチルジスルフィドを顕著に減少させることができる。なお本発明は、豚、牛、鶏等を由来とするコラーゲン素材にも使用できるが、特に魚由来のコラーゲンペプチドの消臭に好ましく使用できる。コラーゲンペプチドを抽出する魚としては、例えばサケ、マス、タラ、サバ、アジ、タイ、ティラピア、スズキ、ニシン等が挙げられ、主にこれらの魚皮や鱗から抽出できる。こうして得られたコラーゲンペプチドを含む水溶液は、コラーゲン含有飲食品の原料としてさらに加工してもよく、そのまま飲料として使用してもよい。
以下、実施例等により本発明をさらに詳細に説明するが、本発明はこれらに限定されるものではない。
By the above treatment, methanethiol and dimethyl disulfide, which are sulfur compounds among the aromatic components of the collagen peptide and exhibit a fermentation odor, can be significantly reduced. In addition, although this invention can be used also for the collagen raw material derived from a pig, a cow, a chicken, etc., it can be preferably used especially for deodorizing the collagen peptide derived from a fish. Examples of fish from which collagen peptides are extracted include salmon, trout, cod, mackerel, horse mackerel, Thailand, tilapia, sea bass, and herring, and can be extracted mainly from these fish skins and scales. The aqueous solution containing the collagen peptide thus obtained may be further processed as a raw material for collagen-containing food or drink, or may be used as it is as a beverage.
EXAMPLES Hereinafter, although an Example etc. demonstrate this invention further in detail, this invention is not limited to these.
試験例１
以下のサンプルを調製した。
サンプル１ 魚由来のコラーゲンペプチド（水溶性フィッシュコラーゲン；株式会社協和
ウエルネス製）を水に溶解して５重量％溶液としたもの
サンプル２ サンプル１を９０℃で５分間加熱したもの
サンプル３ サンプル１にエタノールを０．０５重量％加えたもの
サンプル４ サンプル３を９０℃で５分間加熱したもの
サンプル５ サンプル３を７０℃で５分間加熱したもの
サンプル６ サンプル３を５０℃で５分間加熱したもの
サンプル７ サンプル１にエタノールを０．０１重量％加え９０℃で５分間加熱したもの
次に、専門パネル１０名が上記各サンプルを飲んで、以下の基準で官能評価を行った。得られた官能評価点数の平均値を算出し、結果を表１にまとめた。
評価点数 官能評価レベル
４ コラーゲン臭を強く感じる
３ コラーゲン臭をかなり感じる
２ コラーゲン臭をわずかに感じる
１ コラーゲン臭をほとんど感じない
The following samples were prepared.
Sample 1 Collagen peptide derived from fish (water-soluble fish collagen; Kyowa Co., Ltd.
Sample 2 Sample 1 heated at 90 ° C. for 5 minutes Sample 3 Sample 1 added with 0.05 wt% ethanol Sample 4 Sample 3 90 Sample 5 heated at 70 ° C. Sample 5 Sample 3 heated at 70 ° C. for 5 minutes Sample 6 Sample 3 heated at 50 ° C. for 5 minutes Sample 7 Sample 1 was added with 0.01% by weight of ethanol and 5 at 90 ° C. Heated for a minute
Next, 10 professional panels drank the above samples and performed sensory evaluation according to the following criteria. The average value of the obtained sensory evaluation scores was calculated, and the results are summarized in Table 1.
Evaluation score Sensory evaluation level 4 Feel strongly the collagen odor 3 Feel quite the collagen odor 2 Feel slightly the collagen odor 1 Feel almost no collagen odor
試験例２
試験例１のサンプル２及びサンプル４の各２５ｇを、それぞれ５００ｍｌの容器に密閉し、４５℃で５分間保持した後、そのヘッドスペース２５０ｍｌをEntech7100A自動濃縮装置（Ｅｎｔｅｃｈ Ｉｎｓｔｒｕｍｅｎｔｓ，Ｉｎｃ．製）に導入し濃縮を行った。これにより採取、濃縮された各サンプルの揮発成分についてＧＣ／ＭＳ解析を行い、得られたフレーバーチャートのピークの面積値を算出した。結果を表２に示す。
Each 25 g of Sample 2 and Sample 4 of Test Example 1 was sealed in a 500 ml container and held at 45 ° C. for 5 minutes, and then 250 ml of the headspace was introduced into an Entech 7100A automatic concentrator (manufactured by Entech Instruments, Inc.). And concentrated. The GC / MS analysis was performed on the volatile components of each sample collected and concentrated in this manner, and the peak area value of the obtained flavor chart was calculated. The results are shown in Table 2.
魚由来のコラーゲンペプチド（フィッシュコラーゲンＷＰ；株式会社マルハグループ本社製）３重量部、５倍濃縮ピーチ果汁２重量部、白ワイン（アルコール１５度）０．３重量部、砂糖５重量部、クエン酸０．３重量部、クエン酸ナトリウム０．０５重量部、水８９．３５重量部を混合、溶解して容器に密封し、９０℃で５分間加熱して、コラーゲンペプチド入り飲料を得た。得られたコラーゲンペプチド入り飲料はコラーゲン臭がほとんど感じられず飲みやすいものであった。また、特別な設備を設ける必要がなく、従来の設備および従来と同等の製造所要時間によって製造可能であった。 Collagen peptide derived from fish (Fish Collagen WP; manufactured by Maruha Group Inc.) 3 parts by weight, 2 parts by weight concentrated peach fruit juice, 0.3 part by weight of white wine (alcohol 15 degrees), 5 parts by weight of sugar, citric acid 0.3 parts by weight, 0.05 parts by weight of sodium citrate and 89.35 parts by weight of water were mixed and dissolved, sealed in a container, and heated at 90 ° C. for 5 minutes to obtain a beverage containing collagen peptides. The obtained collagen peptide-containing beverage was easy to drink with almost no collagen odor. Moreover, it was not necessary to provide special equipment, and it was possible to manufacture with conventional equipment and the same time required for production.
魚由来のコラーゲンペプチドの代わりに豚由来のコラーゲンペプチド（スーパーコラーゲンペプチドＳＣＰ；新田ゼラチン株式会社製）を使用する以外は、実施例１と同様にしてコラーゲンペプチド入り飲料を得た。得られたコラーゲンペプチド入り飲料はコラーゲン臭がほとんど感じられず飲みやすいものであった。 A collagen peptide-containing beverage was obtained in the same manner as in Example 1 except that a porcine-derived collagen peptide (super collagen peptide SCP; manufactured by Nitta Gelatin Co., Ltd.) was used instead of the fish-derived collagen peptide. The obtained collagen peptide-containing beverage was easy to drink with almost no collagen odor.
比較例１
白ワインの代わりに水を入れる以外は、実施例１と同様にしてコラーゲンペプチド入り飲料を得た。得られたコラーゲンペプチド入り飲料はコラーゲン臭がかなり感じられるものであった。
Comparative Example 1
A collagen peptide-containing beverage was obtained in the same manner as in Example 1 except that water was added instead of white wine. The resulting collagen peptide-containing beverage had a considerable collagen odor.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2006025167A JP4814646B2 (en) | 2005-11-21 | 2006-02-02 | Method of removing collagen odor and its applied food and drink |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2005335109 | 2005-11-21 | ||
| JP2005335109 | 2005-11-21 | ||
| JP2006025167A JP4814646B2 (en) | 2005-11-21 | 2006-02-02 | Method of removing collagen odor and its applied food and drink |
Publications (2)
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| JP5686946B2 (en) * | 2007-10-16 | 2015-03-18 | 大正製薬株式会社 | Beverage |
| JP5451975B2 (en) * | 2008-02-13 | 2014-03-26 | 株式会社ロッテ | Method for deodorizing collagen peptides |
| JP5180740B2 (en) * | 2008-08-28 | 2013-04-10 | 株式会社 資生堂 | Composition |
| JP5263064B2 (en) * | 2009-07-31 | 2013-08-14 | ユーハ味覚糖株式会社 | Collagen peptide-containing jelly and method for producing the same |
| KR101880768B1 (en) * | 2009-09-30 | 2018-07-20 | 후지필름 가부시키가이샤 | Process for production of composition containing collagen peptide |
| JP5892451B1 (en) * | 2015-11-30 | 2016-03-23 | 株式会社東洋新薬 | Method for producing a food and drink composition for green juice |
| JP6871719B2 (en) * | 2016-11-14 | 2021-05-12 | サッポロビール株式会社 | Alcoholic beverages and their manufacturing methods, and methods for improving the flavor of alcoholic beverages |
| JP2021153429A (en) * | 2020-03-26 | 2021-10-07 | 不二製油株式会社 | Vegetable protein production method and flavor-improvement method |
| JP2021153430A (en) * | 2020-03-26 | 2021-10-07 | 不二製油株式会社 | Animal protein production method and flavor-improvement method |
| CA3171957A1 (en) | 2020-04-07 | 2021-10-14 | Masaya SHINODA | Peptide composition and method for producing same |
| CN112401249A (en) * | 2020-10-12 | 2021-02-26 | 郑州轻工业大学 | Preparation method of donkey skin collagen peptide iron zinc chelate |
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| CN112471448A (en) * | 2020-11-19 | 2021-03-12 | 郑州轻工业大学 | Preparation method of fish scale collagen peptide iron zinc chelate |
| CN112493359A (en) * | 2020-11-19 | 2021-03-16 | 郑州轻工业大学 | Preparation method of fish scale collagen peptide glue powder |
| CN114794361B (en) * | 2022-05-31 | 2024-03-19 | 中国农业科学院农产品加工研究所 | Method for removing foreign odor substances from collagen peptide powder |
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| JPS5417155A (en) * | 1977-06-29 | 1979-02-08 | Niigata Engineering Co Ltd | Modification of marine animal meat by hydrophilic organic solvent |
| JPS62143644A (en) * | 1985-12-13 | 1987-06-26 | Fuji Oil Co Ltd | Production of textured protein material |
| JP2649361B2 (en) * | 1987-10-13 | 1997-09-03 | 一丸ファルコス 株式会社 | Blood cell-derived water-soluble protein hydrolyzate that does not exhibit bitterness and raw odor |
| JPH06279229A (en) * | 1993-03-31 | 1994-10-04 | Nippon Sanso Kk | Odorless raw material for cosmetic and its production |
| JPH08283665A (en) * | 1995-04-12 | 1996-10-29 | Kitagawa:Kk | Production of collagen swellfish |
| JP2000256398A (en) * | 1999-03-09 | 2000-09-19 | Katakura Chikkarin Co Ltd | Collagen originated from fish skin and cosmetic containing the collagen |
| JP2002306129A (en) * | 2001-04-13 | 2002-10-22 | Noevir Co Ltd | Food having excellent beauty effect |
| JP3830137B2 (en) * | 2002-01-22 | 2006-10-04 | 長谷川香料株式会社 | Milk or animal protein odor control agent |
| JP4236850B2 (en) * | 2002-02-15 | 2009-03-11 | 焼津水産化学工業株式会社 | Method for producing fish-derived collagen peptide, and food and drink and cosmetics containing fish-derived collagen peptide obtained by the method |
| JP2003335795A (en) * | 2002-05-14 | 2003-11-28 | Japan Organo Co Ltd | Method for purifying water-soluble protein solution |
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