JP5402753B2 - Candy-like structure with high collagen peptide content - Google Patents

Description

  The present invention relates to a candy-like structure containing a novel collagen peptide.

  In general, candy is a sugar confectionery product that is made by boiled sugar, chickenpox, dairy products, etc. as the main ingredients, cooled, and then added with auxiliary ingredients such as acidulant, fragrance, fats and oils, fragrance, and pigment, and molded. is there. Candy can be easily adjusted in color and flavor, and it is easy to carry and can easily ingest sugar and change mood, so it has been popular for a long time and has a wide variety of types. A product having a low water content is called a hard candy, and examples thereof include a drop. Those having a relatively high water content are called soft candy and include caramel and nougat.

In recent years, a large number of candy using sugar alcohol as a main ingredient has spread to the market without using sugar or chickenpox, and having features such as low calories and resistance to caries. Mainly used sugar alcohols include erythritol, maltitol, trehalose and the like. However, since the sugar alcohol itself has high hygroscopicity, the candy using the sugar alcohol has a problem in so-called quality stability such as stickiness, poor mold release, and easy collapse due to low hardness.
In order to solve these problems, the maltitol hard candy (see Patent Document 1) and polysaccharides that have improved stability by adhering / crystallizing maltitol crystals on the surface, and shape retention can be achieved. An enhanced erythritol hard candy (see Patent Document 2) has been proposed. In addition, many sugar candies have been invented in order to improve the physical properties by using sugar alcohols such as erythritol and trehalose as main ingredients (see, for example, Patent Documents 3 and 4). As long as it is used, unnatural sweetness and shape retention problems cannot be completely eliminated, and when a large amount of sugar alcohol is ingested, a laxative action (relaxes the stomach) may occur. There are also problems.

On the other hand, in recent years, candy aimed at off-sugar (low sugar content) with a reduced content of sugar itself in the candy industry, for example, in the beer industry, due to increasing consumer health awareness. It is assumed that the demand for is high.
For example, Patent Document 5 describes a candy in which a saccharide and reduced polydextrose are mixed as a hard candy having various elements such as a low calorie property, a low caries property, and a storage property. Patent Document 6 describes a candy mixed with a functional peptide and a saccharide as a soft candy that can be expected to be easy and functional.
Candy containing such materials as reduced polydextrose and peptides has low calorie properties and low caries that are required for candy in recent years, and has few demerits as in sugar alcohols. However, since all of the sugar is not replaced with another material, it does not satisfy consumers' needs for sugar-free candy.

  As described above, there is no known candy or candy-like confectionery that does not contain sugars such as sugars and sugar alcohols while having the advantage of easy intake as a candy. It is expected to study new materials and develop technologies to replace them.

  By the way, in recent years, it is a well-known fact that health ingredients and beauty ingredients are favored. Among them, “collagen” having various physiological activities such as improvement of skin function has attracted attention. Collagen is widely distributed in the skin, blood vessels, viscera, bone tissues and the like in vivo, and is a major constituent protein in animal tissues. In recent years, various forms of health foods such as cosmetics, beverages, jellies, 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 peptides) obtained by hydrolyzing collagen and gelatin to improve the solubility, digestion, absorbability, etc. of collagen has been extensively studied, and the functionality of collagen peptides has been studied. There are also many reports on the use technology.

  However, in foods whose main purpose is intake of collagen and collagen peptides, it is inevitably required to increase the amount of these ingredients, but as the amount increases, the viscosity of collagen and collagen peptides becomes very high. , The problem that collagen and collagen peptides are easy to cling to the oral cavity when included in the mouth, the problem that the production of food itself becomes impossible, the unique animal odor of collagen and collagen peptides (hereinafter referred to as A problem arises that the collagen odor) impairs the flavor of the food.

  For example, examples of foods that are highly blended with collagen peptides include those related to collagen peptide-containing granules (see Patent Document 7) and those related to collagen peptide-containing tablets (see Patent Document 8). However, due to the above-mentioned problems, these granules and tablets are still only about 40-70% of the collagen peptide, and there is still a technically high level of collagen peptide as a food. Not done. In addition, most of them are often in the form of granules or tablets for convenience of production, and when they are ingested, it is unavoidable that the mouth of the collagen peptide powder is rough.

  Other examples using collagen and collagen peptides include those relating to low molecular collagen peptide compositions (see Patent Document 9), those relating to collagen beads prepared by immobilizing collagen proteins (see Patent Document 10), and the like. Also exist. These can be used as edible foods, but they are not easy physical properties that can be licked or chewed like candy, nor can they easily adjust sourness and flavor according to taste.

JP 2006-254906 A Japanese Patent No. 3100196 JP-A-2005-237303 Japanese Patent No. 4171554 Japanese Patent No. 3199531 Japanese Patent No. 3812298 JP 2008-247809 A Japanese Patent No. 4360986 JP 2006-151847 A Japanese Patent No. 3098337

Accordingly, an object of the present invention is to provide a truly new candy-like structure that is easy to ingest as a candy that can be easily ingested and does not contain carbohydrates, and a method for producing the same.
In the present invention, the candy-like structure has the same appearance as soft candy or hard candy obtained by boiling and cooling saccharides such as sugar and starch syrup and then solidifying, and soft candy or hard candy A candy-like food or confectionery having a similar texture.

  As a result of intensive studies in view of the above situation, the present inventors have surprisingly found that after the collagen peptide powder having an average molecular weight of 20,000 or less is kneaded with water, moisture is removed from the obtained kneaded product. By evaporating and lowering the moisture value to about 12 to 18% by weight, it was found that a candy-like structure having a hardness suitable for licking / chewing like a candy can be obtained, and the present invention has been completed.

That is, the gist of the present invention is as follows.
(1) A candy-like structure characterized by containing 85 to 100% by weight of a collagen peptide having an average molecular weight of 20,000 or less in the solid content,
(2) The candy-like structure according to (1), wherein the moisture value is 12 to 18% by weight,
(3) The candy-like structure according to (1) or (2), wherein the collagen peptide having an average molecular weight of 20,000 or less is a combination of a plurality of types of collagen peptides having different average molecular weights,
(4) The candy-like structure according to any one of (1) to (3), wherein the solid content contains 0.1 to 8% by weight of a sour agent and 0.1 to 2% by weight of a fragrance.
(5) The collagen peptide powder having an average molecular weight of 20,000 or less is kneaded with water, and then the obtained kneaded product is concentrated and then solidified, as described in any one of (1) to (4) above Manufacturing method of candy-like structure,
It is in.

  The candy-like structure of the present invention has the ease as a candy that can be easily ingested, and does not contain carbohydrates, has no clinging to the oral cavity, and has a high ratio of collagen peptides having excellent functionality. A truly new candy-like structure formulated with

The candy-like structure of the present invention takes the form of ingestion specialized in “licking” candy, thereby preventing the collagen and collagen peptide from clinging to the oral cavity, which has been a problem in the past with respect to collagen and collagen peptide. In addition, since the moisture value is lowered after kneading with water, it is a structure that does not give the feeling of roughness and the rest after intake seen in tablets containing collagen or collagen peptide.
In addition, the candy-like structure of the present invention can easily have a shape and texture similar to that of a hard candy or soft candy by reducing its moisture value to 12 to 18% by weight, and is usually used as a candy. By using a sour agent or flavor to be used, it becomes possible to further deodorize the collagen odor.

The present invention is described in detail below.
The candy-like structure of the present invention is characterized by containing 85 to 100% by weight of a collagen peptide having an average molecular weight of 20,000 or less in the solid content.

  The present invention has one feature in that a collagen peptide having the average molecular weight as described above is used.

  In the present invention, when the average molecular weight of the collagen peptide is 20,000 or less, a candy-like structure can be obtained by evaporating water from a kneaded product of the collagen peptide and water as described later. In the present invention, the physical properties of the resulting candy-like structure can be adjusted by adjusting the average molecular weight of the collagen peptide. For example, the smaller the average molecular weight of the collagen peptide, the easier it is to make a candy-like structure having a crunchy texture, and the larger the average molecular weight of the collagen peptide, the easier it is to make a candy-like structure having physical properties close to hard candy.

  In the present invention, the collagen peptide is preferably mixed with peptides having different molecular weights. For example, when only a collagen peptide having a molecular weight of 10,000 or less is used as a collagen peptide, although it becomes a candy-like structure, the collagen peptide is not sufficiently solidified and it is difficult to produce a hard texture like a hard candy. Tend. On the other hand, when only a collagen peptide having a molecular weight of 10,000 to 20,000 is used as the collagen peptide, it becomes a candy structure, but it has a very high viscosity upon concentration and a very hard texture after molding. Tend. For the reasons described above, in the present invention, a candy-like structure can be obtained even by using a collagen peptide having a uniform molecular weight, but it is easy to mold and the texture of the resulting candy-like structure can be improved. It is preferable to adjust a desired average molecular weight by combining a plurality of types of collagen peptides having different average molecular weights. In this case, what is necessary is just to adjust so that the average molecular weight of the collagen peptide mixture after combining several types of collagen peptides may be 20,000 or less.

For example, a collagen peptide having an average molecular weight of 10,000 or less and a collagen peptide having an average molecular weight of 10,000 or more are prepared, a collagen peptide having an average molecular weight of 10,000 or less, and a collagen peptide having an average molecular weight of 10,000 or more. It is desirable to mix at a ratio of 20:80 to 80:20, preferably at a ratio of 30:70 to 70:30.
In the present invention, when a collagen peptide having an average molecular weight of 3,000 or less is used, if the mixing ratio is increased, the bitter taste of the peptide appears, which is not preferable as a candy, and the average molecular weight exceeds 20,000. When using a collagen peptide, if the mixing ratio is increased, the viscosity becomes very high during production, and the candy-like composition of the present invention is hardly formed.

  In the present specification, the average molecular weight of the collagen peptide indicates a weight average molecular weight. Information on the molecular weight of the collagen peptide can be obtained by viscosity measurement, quantitative methods such as HPLC and gel filtration, and a known method can be used.

The collagen peptide used in the present invention can be obtained by hydrolyzing denatured collagen such as collagen or gelatin with acid, alkali, enzyme or the like. Collagen may be used for food, and examples thereof include those extracted from various animals such as pigs, cows, birds and fish. Enzymes used for preparing collagen peptides may be any enzymes that can partially hydrolyze collagen, such as papain, bromelain, actinidine, phytin and other cysteine proteases, pepsin and other aspartic proteases, and these enzymes. The enzyme group etc. which mixed these are mentioned, However It does not specifically limit. Such hydrolysis is preferably performed in a buffer solution such as water or various buffers. In the present invention, the above-mentioned hydrolyzed aqueous solution may be used as it is as the collagen peptide, or may be used that has been pulverized by a drying treatment or the like.
Moreover, the collagen peptide shown above may use the thing for foods already marketed. Examples of commercially available collagen peptides include “Hydrolysed Collagen ODP” (trade name, manufactured by Weisshard).

Collagen and gelatin are insoluble in water at room temperature, have poor digestibility and absorbability, and may be questioned regarding the functionality of health foods, but have an average molecular weight of 20,000 or less used in the present invention. Collagen peptides are superior to collagen and gelatin in water solubility and absorbability into the body, and are known to exhibit various physiologically active functions.
On the other hand, when trying to make a candy using collagen or gelatin having a large molecular weight or a collagen peptide having an average molecular weight of 20,000 or more, as described above, the viscosity became very high at the time of production, making it impossible to implement. In addition, regarding the production of collagen beads composed of solubilized collagen and tannin shown in Patent Document 10 (Patent No. 3098337), when beads having a large molecular weight such as solubilized collagen and gelatin are used, collagen beads However, even if it carried out similarly using a collagen peptide with an average molecular weight of 20,000 or less, the collagen peptide did not solidify and could not be produced.

  The candy-like structure of the present invention contains 85 to 100% by weight of the collagen peptide in the solid content. Thus, in the present invention, the main object is to provide a candy-like structure using only one kind of material having excellent functionality, and a plain-type candy-like structure composed only of collagen peptides is provided. Although it is possible, it is desirable to add arbitrary components, such as a sour agent and a fragrance | flavor, as needed in order to make it a confectionery rich in palatability like a candy. However, the content of the collagen peptide is relatively less as it is added as described above, and the content of the collagen peptide is relatively less and away from the purpose (that is, the value of the product is lost). It is necessary to keep it within a range not less than 85% by weight.

Examples of the optional components include citric acid, tartaric acid, ascorbic acid, malic acid, fumaric acid, succinic acid, adipic acid, and lactic acid.
Moreover, as a fragrance | flavor, if it is a fragrance | flavor for foodstuffs, there will be no limitation in particular.
It is preferable to use an acidulant and a fragrance in combination because the resulting structure can have a candy-like flavor and deodorize the collagen odor.
The solid content of the candy-like structure preferably contains 0.1 to 8% by weight of acidulant and 0.1 to 2% by weight of flavor.

  Other optional ingredients include high-intensity sweeteners (aspartame, glycyrrhizin, saccharin, stevioside, rebaudio, thaumatin, acesulfame potassium, sucralose, etc.), colorants, vitamins, minerals and amino acids. Oils and fats, emulsifiers and the like can also be used.

  The total content of the optional components may be in the range of 15% by weight or less in the solid content of the candy-like composition of the present invention.

  In addition, since the candy-like composition of the present invention can provide a candy-like texture without using sugars such as sugars and sugar alcohols as described above, it is used for candy. Such saccharides and sugars such as sugar alcohols do not need to be substantially contained. Therefore, the saccharide content in the solid content of the candy-like composition is 0% by weight, or 0.5% by weight or less even when contained from the viewpoint of flavoring or the like.

  What is necessary is just to manufacture the candy-like structure of this invention which has the said structure according to the manufacturing method of a well-known hard candy. For example, a candy-like structure can be produced by kneading a collagen peptide powder having an average molecular weight of 20,000 or less with water, then concentrating the obtained kneaded material and then solidifying it.

  Specifically, first, the above-described collagen peptide powder having an average molecular weight of 20,000 or less and water are kneaded. The amount of water mixed with the collagen peptide powder is not particularly limited, but from the viewpoint that uniform kneading can be performed and concentration can be performed efficiently, about 20 to 40 parts by weight with respect to 100 parts by weight of the collagen peptide. Is preferred.

  The kneader used for the kneading is not particularly limited as long as it is used for the production of candy.

Subsequently, after making into a homogeneous kneaded material, water is evaporated from the kneaded material and concentrated. As a means for evaporating the water, a direct flame or hot water bath can be used, or a drying means such as blow drying, hot air drying, vacuum decompression drying, far infrared heating drying or the like can be used. For example, when using a drying means with heating, the kneaded material may be heated to around 50 to 160 ° C. In particular, in the present invention, a high temperature exceeding 100 ° C. is not necessary. For example, concentration may be performed in a hot water bath of about 70 ° C. so as to evaporate and dry from the surface of the kneaded product.
Also, the time for evaporating and concentrating the water as described above cannot be generally limited by the means for evaporating the water, but for example, when using a drying means with heating, From the viewpoint of suppressing scorching, it may be about 30 to 40 minutes.

After concentrating the water content of the kneaded product to 20 to 15% by weight as described above, an acidulant, sweetener, fragrance, etc. may be added to and mixed with the resulting concentrate, if necessary. Can be molded into a candy shape. As a molding method, a stamping method is desirable.
Moreover, you may perform desired processes, such as a drawing process, before a shaping | molding, and may reduce a moisture value.

  Next, the candy-like structure can be obtained by solidifying the concentrate formed as described above. As the solidifying means, cooling may be performed, or water may be evaporated in the same manner as the above concentration.

The moisture value of the resulting candy-like structure is 12-18% by weight. If the moisture value is less than 12% by weight, the collagen peptide tends to be crumbly and difficult to be in a structure state. If the water content exceeds 18% by weight, it becomes too soft and difficult to be in a structure state. Become.
Moreover, in this invention, texture can be changed into soft candy-like or hard candy-like by adjusting the moisture value of the said candy-like structure.
For example, in the case of a texture as a hard candy, the moisture value is desirably adjusted to a range of 13 to 15% by weight. In the case of a texture as a soft candy, the moisture value is It is desirable to adjust to the range of 16 to 17% by weight.
Generally, the moisture value of hard candy is 6% by weight or less, the moisture value of soft candy is 6 to 20% by weight, and the moisture value of gummy candy is 10 to 20% by weight. The candy-like structure of the present invention is close to that of soft candy and gummy candy when only the moisture value is seen, but the moisture in the candy-like structure exists as bound water inherent in the collagen peptide, for example, the moisture value Even if it is 13 to 15% by weight, a hard candy-like texture can be exhibited. The moisture value can be measured by a vacuum drying method.

  Moreover, the obtained candy-like structure can be subjected to the same post-treatment as candy or combined with other confectionery.

  The candy-like structure of the present invention can be produced as described above. In addition, said manufacturing method is an example and does not limit the manufacturing method of the candy-like structure of this invention.

  EXAMPLES Next, although an Example demonstrates this invention in detail, this invention is not restrict | limited at all by these Examples. In the description of the examples, “%” represents wt% and “parts” represents parts by weight unless otherwise specified.

(Examples 1-3)
Two types of collagen peptide powders having different average molecular weights are mixed so as to have the composition shown in Table 1 below, and after adding 30 parts of water to 100 parts of collagen peptide and kneading, the water bath is 70% until the water level reaches 20%. Concentration was performed at ° C. Thereafter, the other components listed in Table 1 were also added to and mixed with the resulting concentrate, and the moisture value was reduced to the specified value shown in Table 1 by the drawing process. Then, it shape | molded and solidified by the usual method, and obtained the candy-like structures 1-3 of single weight 1.2g.
Each of the candy-like structures of Examples 1 to 3 has moderate hardness as a candy, and not only enjoys licking but also can be crushed and eaten like a normal candy. there were. When chewed, it had a texture like a hard candy. In addition, about 1,000 mg of collagen peptide is included per grain, and even if it is eaten for the purpose of ingesting collagen, there is no clinging to the mouth such as mouth residue and roughness, and there is almost no collagen odor. It was completely stress-free.

Example 4
A candy-like structure was obtained in the same manner as in Example 1 except that the moisture value in the pulling process was changed, and the change in texture of the candy-like structure was examined.
When the moisture value of the candy-like structure was adjusted to 13 to 15% by weight, a hard candy-like texture was strongly exerted.
When the moisture value of the candy-like structure was adjusted to 16 to 17% by weight, a soft candy-like texture was strongly exerted.
In addition, the candy-like structure whose moisture value is between 15% by weight and 16% by weight has a new texture in which both hard candy and soft candy can be felt.
In addition, like the candy-like structure of Example 1, the obtained candy-like structure did not cling to the oral cavity such as the mouth residue and roughness, and had almost no collagen odor.

(Example 5)
A candy-like structure having a solid content of collagen peptide of 100% was prepared in the same manner as in Example 1 except that no components other than the collagen peptide were used. The obtained candy-like structure had moderate hardness as a candy, and it was possible to chew and eat like a normal candy. When chewed, it had a texture like a hard candy. Further, although the collagen odor was slight, there was no clinging to the oral cavity such as a mouth residue or roughness, and it was difficult to feel stress when eating.

(Comparative Example 1)
Using gelatin having an average molecular weight of about 100,000 instead of collagen peptide and kneading with water, an attempt was made to produce a candy-like structure in the same manner as in Example 1. It was impossible.

(Comparative Example 2)
Using the collagen peptide used in Example 1, an attempt was made to produce the collagen beads shown in Patent Document 10, but because of the low molecular weight, the collagen peptide diffused and the collagen as shown. No beads were formed.

Claims (5)

  A candy-like structure comprising 85 to 100% by weight of a collagen peptide having an average molecular weight of 20,000 or less in a solid content.   The candy-like structure according to claim 1, wherein the moisture value is 12 to 18% by weight.   The candy-like structure according to claim 1 or 2, wherein the collagen peptide having an average molecular weight of 20,000 or less is a combination of a plurality of types of collagen peptides having different average molecular weights.   The candy-like structure according to any one of claims 1 to 3, wherein the solid content contains 0.1 to 8% by weight of a sour agent and 0.1 to 2% by weight of a fragrance.   5. A candy-like structure according to claim 1, wherein a collagen peptide powder having an average molecular weight of 20,000 or less is kneaded with water, and then the kneaded product obtained is concentrated and then solidified. Method.