JP5826108B2 - Hydrolyzed collagen-containing powder - Google Patents

Description

  The present invention relates to a hydrolyzed collagen-containing powder.

Collagen is a protein constituting the connective tissue of animals. Collagen is mostly composed of a repeating structure of glycylprolylhydroxyprolyl or glycylprolylalanyl. Since the hydrolyzed collagen becomes water-soluble, it is distributed in the market as a food material suitable for food and drink, and is attracting attention as a food material particularly effective for beauty.
However, since hydrolyzed collagen is derived from pork skin, fish scales, fish skin, etc., it produces a raw smell peculiar to raw materials, and it causes bitterness by lowering the molecular weight, so there is a need for a masking method for them. Yes. When hydrolyzed collagen is commercialized as a versatile powder, it can be mixed with fluid foods and drinks such as juice, soup, yogurt, etc. In order not to impair the taste of food and drink, a masking agent for masking the raw smell and bitterness of hydrolyzed collagen is required. In this case, it is extremely difficult to search for such a masking agent because it is required not only to cancel the raw smell and bitterness of hydrolyzed collagen, but also to suppress the taste and odor of the masking agent itself and to make it tasteless and odorless. Met.
The following inventions are known as masking techniques for hydrolyzed collagen. Collagen-containing food and drink with improved taste, including suppression of collagen odor by chlorogenic acid (Patent Document 1: Japanese Patent No. 3830137), sucralose, stevia extract, vitamin C, acesulfame potassium, peach flavoring (Patent Document 2: Patent) No. 4630787), jelly beverage containing fish-derived collagen peptide, indigestible dextrin, chitin degradation product (Patent Document 3: Japanese Patent No. 4505322), improvement of flavor of collagen peptide by ethyl octanoate (Patent Document 4: JP-A-2006-197856), collagen-containing food containing acidulant, ume vinegar powder, sweetener, flavor (Patent Document 5: Japanese Patent No. 4691010), collagen peptide-containing beverage containing yeast extract, catechin and the like ( Patent Document 6: Patent No. 4428456 Publication). However, it is insufficient as a masking agent for hydrolyzed collagen powder having a low molecular weight.

Japanese Patent No. 3830137 Japanese Patent No. 4630787 Japanese Patent No. 4505322 JP 2006-197856 A Japanese Patent No. 4691010 Japanese Patent No. 4428456

  The present invention provides a hydrolyzed collagen-containing powder blended with a masking agent that reduces the odor and bitterness of hydrolyzed collagen when the hydrolyzed collagen-containing powder is mixed with food and drink and ingested, and becomes tasteless and odorless. about. Moreover, it is providing the drink which mix | blended the masking agent and reduced the smell of bitterness and bitterness of hydrolyzed collagen.

As a result of searching for a combination of a large number of compounds, the present inventors have found that a combination of specific compounds has an excellent masking effect, and the taste and odor of the compound as a masking agent are suppressed, approaching tasteless and odorless. I found it.
(1) A powder characterized by containing ethyl octanoate, geraniol, β-damasenone and 90% by mass or more of hydrolyzed collagen.
(2) The powder according to (1), comprising 30 to 100 ppm of ethyloctanoate, 0.5 to 10 ppm of geraniol, and 0.2 to 5 ppm of β-damasenone based on hydrolyzed collagen .
(3) It contains hydrolyzed collagen and contains 30 to 100 ppm of ethyloctanoate, 0.5 to 10 ppm of geraniol, and 0.2 to 5 ppm of β-damasenone with respect to the hydrolyzed collagen. Beverages.

The powder and drink containing the hydrolyzed collagen of the present invention were suppressed by the addition of ethyl octanoate, geraniol, and β-damacenone, so that the odor and bitterness of the hydrolyzed collagen were suppressed.
In addition, the taste and odor itself of ethyl octanoate, geraniol, and β-damasenone were suppressed, and a masking effect close to tasteless and odorless was exhibited.
When the powder containing the hydrolyzed collagen of the present invention is mixed with a fluid food or drink and taken in, the smell and bitterness of the hydrolyzed collagen does not occur and the commercial value can be improved.

The hydrolyzed collagen used in the present invention is a hydrolyzate of collagen or gelatin. Hydrolysis may be carried out by a method using a hydrolase, hydrolysis using an acid or alkali, or a method using fermentation using a microorganism. As the hydrolase used for enzymatic degradation, for example, protease enzymes derived from bacteria such as Clostridium histoticum, Streptomyces parvulus, actinomycetes or fungi, collagenase enzymes and the like can be used.
Hydrolyzed collagen used in the present invention is Nikko Gelatin's Iquos HDL-50F, Collagen Peptide 02JoBP, Nippi Nippi Peptide PS-1, Nippi Peptide FCP-AS-L, Nippon Ham Marine Collagen NH, C -LAP, fish collagen WP, salmon collagen peptide manufactured by Maruha Nichiro Foods, marine collagen oligo CF manufactured by Chisso, etc.

Further, the hydrolyzed collagen preferably contains 10-30% by mass of a tripeptide. Collagen synthesis promoting activity can be expected due to the high tripeptide content (Japanese Patent No. 3802721). On the other hand, bitterness becomes significant due to the high tripeptide content, but it is effectively masked by the present invention.
Commercially available products can be used as the highly tripeptide-containing hydrolyzed collagen used in the present invention. For example, Ikuos HDL-50F manufactured by Nitta Gelatin Co., collagen peptide 02JoBP, Collapep PU, Marine Collagen NH manufactured by Nippon Ham Co., C-LAP Nippi Peptide PS-1, Nippi Peptide MDP-1, Nippi Peptide FCP-AS-L, Nippi Nippi S1617-3, Maruha Nichiro Foods Fish Collagen WP, Salmon Collagen Peptide, Zelice Co., Ltd. HACPFL1, Chisso Marine Examples include collagen oligo CF, and marine matrix M manufactured by Yaizu Suisan.

Ethyl octanoate used in the present invention has a structure of C ₂ H ₅ OCO (CH ₂ ) ₆ CH ₃ and can be synthesized by an ester reaction of octanoic acid and ethanol. Ethyl octanoate is known to have a brandy-like or pineapple-like scent. Ethyl octanoate is a food additive marketed by Inoue, Kobayashi, Iwata, Nishii, Nisshin, etc.
The amount of ethyl octanoate used in the present invention is preferably 30 to 100 ppm with respect to the hydrolyzed collagen powder.

Geraniol used in the present invention is a compound of another name 3,7-dimethyl-2,6-octadien-1-ol and is known to have a rose scent. Geraniol is a food additive marketed by Ikeda, Inabata, Kobayashi, Shiono, Takada, Takasago, Nishii, Nisshin, Herman Undryer and the like.
The amount of geraniol used in the present invention is preferably 0.5 to 10 ppm with respect to the hydrolyzed collagen powder.

Β-Damacenone used in the present invention is a compound of another name 1- (2,6,6-trimethyl-1,3-cyclohexadien-1-yl) -2-buten-1-one, and has a long-lasting fruit. It is known to have a sweet scent. It is called rose ketone and is one of the main aroma components of roses and coffee. β-Damacenone is a food additive marketed by Firmenich, Penta, SAFC, Vigon and others.
The amount of β-damasenone used in the present invention is preferably 0.2 to 5 ppm with respect to the hydrolyzed collagen powder.

The powder containing ethyl octanoate, geraniol, β-damasenone and hydrolyzed collagen of the present invention can be prepared by the following method.
It can be prepared by dropping ethyl octanoate, geraniol, and β-damasenone directly into the hydrolyzed collagen powder, and uniformly mixing and stirring.
Alternatively, ethyl octanoate, geraniol, and β-damasenone may be mixed in advance with a water-soluble powder such as maltodextrin, and the powder may be uniformly mixed with hydrolyzed collagen powder. At that time, it is preferable to mix a powder such as maltodextrin mixed with ethyl octanoate, geraniol, and β-damacenone at a concentration of 0.5 to 2% with respect to the hydrolyzed collagen. It is preferable to mix 0.15 to 2% ethyl octanoate, 0.0025 to 0.2% geraniol, and 0.001 to 0.1% β-damasenone.
Therefore, the concentration of the hydrolyzed collagen in the powder containing ethyl octanoate, geraniol, β-damasenone and hydrolyzed collagen of the present invention can be 95% by mass or more. Furthermore, even if a nutrient component is added, it can be 90 mass% or more.
Moreover, nutritional components, such as vitamins, such as vitamin C and vitamin E, minerals, such as a calcium compound and an iron compound, can be mix | blended with the powder of this invention.
The powder containing ethyl octanoate, geraniol, β-damasenone and hydrolyzed collagen of the present invention can be mixed with fluid foods and drinks and can be ingested. It is possible to take in suitably without inhibiting.

  The beverage containing the ethyl octanoate, geraniol, β-damasenone and hydrolyzed collagen of the present invention is obtained by dissolving the powder containing the ethyl octanoate, geraniol, β-damasenone and hydrolyzed collagen of the present invention in an aqueous solution. Can be easily adjusted. Due to the masking effect, the beverage of the present invention has a odor and bitterness.

[Masking effect confirmation test]
Assuming that the hydrolyzed collagen powder is mixed with food and drink and ingested, the masking effect was confirmed in the state of an aqueous solution in which the raw smell and bitterness are emphasized most.

[Test 1]
The masking effect of ZERYS collagen peptide (HACPFL1) as a hydrolyzed collagen powder was tested.
An aqueous solution having the composition shown in Table 1 was prepared, and Examples 1 to 3 and Comparative Examples 2 to 7 were evaluated by ten sensory evaluation panelists.
Each test product of Comparative Example 1 and Examples 1 to 3 and Comparative Examples 2 to 7 not containing a masking agent was included in the mouth, and the degree of masking of the odor and bitterness of Comparative Example 1 was evaluated according to the following criteria. When the comparative example 1 and each test article were alternately included in the mouth, the mouth was shaken with tap water before being included in the mouth.
The average value of the evaluation points is obtained, and 2.5 or more is ◎, 1.5 or more and less than 2.5 is ◯, 0.5 or more and less than 1.5 is △, and less than 0.5 is The results are shown in Table 1.
1. Odor immediately after preparation 3 points: The smell of raw odor is suppressed and the odor of the masking agent does not matter.
2 points: Smelly smell is somewhat suppressed. Or, the smell of raw odor is suppressed, but the odor of the masking agent is somewhat worrisome.
1 point: Smelly smell is slightly suppressed. Or, the raw smell is somewhat suppressed, but the smell of the masking agent is worrisome.
0 points: The raw smell is not suppressed.
2. Taste immediately after preparation 3 points: Bitterness is suppressed.
2 points: Bitterness is somewhat suppressed.
1 point: Bitterness is slightly suppressed.
0 point: Bitterness is not suppressed.
3. The aqueous solution was sterilized by heating at 85 ° C. for 10 minutes, and then the odor after storage for 5 days at 50 ° C. 3 points: The raw odor was suppressed, and the fermentation odor and garbage odor were slight.
2 points: Smelly odor is slightly suppressed, and there is weak fermentation odor or weak garbage odor.
1 point: There is a fermentation odor or garbage odor.
0 point: There is a strong fermentation odor or a strong garbage odor.

  The powders of Examples 1 to 3 containing ethyl octanoate, geraniol and β-damerone are excellent in evaluation of odor and taste immediately after production, sterilization by heating at 85 ° C for 10 minutes, and odor after storage at 50 ° C for 5 days. Met. On the other hand, for Comparative Examples 2 to 4 each containing ethyloctanoate, geraniol, and β-damerone as a single product, the odor and taste were inferior in spite of blending three times the amount of Example 1. there were. Comparative Examples 2 and 4 were inferior in all evaluations, and Comparative Example 3 was poor in odor immediately after production, but was poor in odor after heat sterilization at 85 ° C. for 10 minutes and storage at 50 ° C. for 5 days. Comparative Examples 5 to 7 contain two components each of ethyl octanoate, geraniol, and β-damerone, and the blending amount was 1.5 times that of Example 1, but both were immediately after production compared to Example 1. It was inferior in evaluation of smell, taste, sterilization by heating at 85 ° C. for 10 minutes, and smell after storage at 50 ° C. for 5 days.

[Test 2]
The masking effect of Nippi collagen peptide (Nippi S1617-3) was tested as hydrolyzed collagen powder.
An aqueous solution having the composition shown in Table 2 was prepared, and Example 4 and Comparative Examples 9 to 14 were evaluated by ten sensory evaluation panelists.
The evaluation method and criteria were in accordance with Test 1.

  The powder of Example 4 containing ethyloctanoate, geraniol and β-damerone was excellent in evaluation of odor and taste immediately after production, sterilization by heating at 85 ° C. for 10 minutes, and odor after storage at 50 ° C. for 5 days. It was. On the other hand, for Comparative Examples 9 to 11 each containing ethyl octanoate, geraniol, and β-damerone as a single product, the odor and taste were inferior in spite of blending three times the amount of Example 1. there were. Comparative Examples 9 and 11 were inferior in evaluation, and Comparative Example 10 was poor in evaluation of odor after heat sterilization at 85 ° C. for 10 minutes and storage at 50 ° C. for 5 days. Comparative Examples 12 to 14 contain ethyl octanoate, geraniol, and β-damerone each in two components, and the blending amount was 1.5 times that of Example 4. However, the evaluation is inferior to that of Example 4. It was a thing.

[Prescription Example 1]
Ingredient Amount (%)
Hydrolyzed collagen 94.6
Ethyl octanoate 0.006
Geraniol 0.0002
β-Damacenone 0.0001
Maltodextrin 0.9937
Ascorbic acid 4
Powdered vitamin E *) 0.4
*) Contains 10% of d-α tocopherol.
**) Ethyl octanoate, geraniol, and β-damasenone were added diluted with maltodextrin to concentrations of 0.6%, 0.02%, and 0.01%, respectively.
Even if this powder was dissolved in water, it did not cause bitterness or a raw odor, and was suitable for being mixed with food and drink.

Claims (3)

A powder comprising ethyl octanoate, geraniol, β-damasenone and 90% by mass or more of hydrolyzed collagen. 2. The powder according to claim 1, comprising 30 to 100 ppm of ethyloctanoate, 0.5 to 10 ppm of geraniol, and 0.2 to 5 ppm of β-damasenone based on hydrolyzed collagen. A beverage comprising hydrolyzed collagen and containing 30 to 100 ppm of ethyloctanoate, 0.5 to 10 ppm of geraniol, and 0.2 to 5 ppm of β-damerenone with respect to the hydrolyzed collagen.