KR102629510B1 - Composition comprising collagen with enhanced storage stability and method for preparing the same - Google Patents
Composition comprising collagen with enhanced storage stability and method for preparing the same Download PDFInfo
- Publication number
- KR102629510B1 KR102629510B1 KR1020220178524A KR20220178524A KR102629510B1 KR 102629510 B1 KR102629510 B1 KR 102629510B1 KR 1020220178524 A KR1020220178524 A KR 1020220178524A KR 20220178524 A KR20220178524 A KR 20220178524A KR 102629510 B1 KR102629510 B1 KR 102629510B1
- Authority
- KR
- South Korea
- Prior art keywords
- collagen
- composition
- storage stability
- present
- citric acid
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 125
- 102000008186 Collagen Human genes 0.000 title claims abstract description 118
- 108010035532 Collagen Proteins 0.000 title claims abstract description 118
- 229920001436 collagen Polymers 0.000 title claims abstract description 118
- 238000003860 storage Methods 0.000 title claims abstract description 88
- 238000000034 method Methods 0.000 title claims description 19
- 235000013305 food Nutrition 0.000 claims abstract description 39
- 235000000346 sugar Nutrition 0.000 claims abstract description 37
- 150000008163 sugars Chemical class 0.000 claims abstract description 23
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 19
- 239000003765 sweetening agent Substances 0.000 claims abstract description 19
- 238000002845 discoloration Methods 0.000 claims abstract description 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 111
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 33
- 239000008103 glucose Substances 0.000 claims description 33
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 28
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 28
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 28
- 239000002245 particle Substances 0.000 claims description 21
- 150000001720 carbohydrates Chemical class 0.000 claims description 18
- 235000021096 natural sweeteners Nutrition 0.000 claims description 2
- 235000013376 functional food Nutrition 0.000 abstract description 18
- 230000001953 sensory effect Effects 0.000 abstract description 12
- 239000000654 additive Substances 0.000 abstract description 7
- 230000007423 decrease Effects 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 238000011161 development Methods 0.000 abstract description 3
- 235000015165 citric acid Nutrition 0.000 description 33
- 239000000796 flavoring agent Substances 0.000 description 12
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 11
- 235000013355 food flavoring agent Nutrition 0.000 description 8
- 229930091371 Fructose Natural products 0.000 description 7
- 239000005715 Fructose Substances 0.000 description 7
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 7
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 7
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 7
- 235000018102 proteins Nutrition 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 239000000811 xylitol Substances 0.000 description 7
- 235000010447 xylitol Nutrition 0.000 description 7
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 7
- 229960002675 xylitol Drugs 0.000 description 7
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 6
- 241001465754 Metazoa Species 0.000 description 6
- 239000000546 pharmaceutical excipient Substances 0.000 description 6
- 108090000765 processed proteins & peptides Proteins 0.000 description 6
- 102000004196 processed proteins & peptides Human genes 0.000 description 6
- 230000000007 visual effect Effects 0.000 description 6
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 5
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 235000013373 food additive Nutrition 0.000 description 5
- 239000002778 food additive Substances 0.000 description 5
- 238000005259 measurement Methods 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 239000000600 sorbitol Substances 0.000 description 5
- 235000010356 sorbitol Nutrition 0.000 description 5
- 230000037303 wrinkles Effects 0.000 description 5
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 4
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 4
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 4
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 4
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 4
- 235000001014 amino acid Nutrition 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 239000002537 cosmetic Substances 0.000 description 4
- -1 etc. Chemical class 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000008187 granular material Substances 0.000 description 4
- 239000001630 malic acid Substances 0.000 description 4
- 235000011090 malic acid Nutrition 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 239000011975 tartaric acid Substances 0.000 description 4
- 235000002906 tartaric acid Nutrition 0.000 description 4
- 238000011282 treatment Methods 0.000 description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 3
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 3
- 239000004471 Glycine Substances 0.000 description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 3
- 102000009618 Transforming Growth Factors Human genes 0.000 description 3
- 108010009583 Transforming Growth Factors Proteins 0.000 description 3
- 230000032683 aging Effects 0.000 description 3
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 3
- 239000011230 binding agent Substances 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 210000000988 bone and bone Anatomy 0.000 description 3
- 239000002775 capsule Substances 0.000 description 3
- 235000019219 chocolate Nutrition 0.000 description 3
- 239000007884 disintegrant Substances 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 235000012149 noodles Nutrition 0.000 description 3
- 210000000056 organ Anatomy 0.000 description 3
- 239000006187 pill Substances 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 238000005728 strengthening Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 2
- 239000004475 Arginine Substances 0.000 description 2
- 108010011485 Aspartame Proteins 0.000 description 2
- 229920000858 Cyclodextrin Polymers 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 239000004386 Erythritol Substances 0.000 description 2
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 241000124008 Mammalia Species 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 108010077465 Tropocollagen Proteins 0.000 description 2
- 102000012883 Tumor Necrosis Factor Ligand Superfamily Member 14 Human genes 0.000 description 2
- 108010065158 Tumor Necrosis Factor Ligand Superfamily Member 14 Proteins 0.000 description 2
- 206010052428 Wound Diseases 0.000 description 2
- 208000027418 Wounds and injury Diseases 0.000 description 2
- 229960000583 acetic acid Drugs 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 235000013334 alcoholic beverage Nutrition 0.000 description 2
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 2
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 2
- 239000000605 aspartame Substances 0.000 description 2
- 235000010357 aspartame Nutrition 0.000 description 2
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 2
- 229960003438 aspartame Drugs 0.000 description 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 210000002808 connective tissue Anatomy 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 235000015872 dietary supplement Nutrition 0.000 description 2
- 230000002500 effect on skin Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000019414 erythritol Nutrition 0.000 description 2
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 2
- 229940009714 erythritol Drugs 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 229930182830 galactose Natural products 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 239000007902 hard capsule Substances 0.000 description 2
- 230000035876 healing Effects 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 235000015243 ice cream Nutrition 0.000 description 2
- 150000002576 ketones Chemical group 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 239000000845 maltitol Substances 0.000 description 2
- 235000010449 maltitol Nutrition 0.000 description 2
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 2
- 229940035436 maltitol Drugs 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 235000013550 pizza Nutrition 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 150000004804 polysaccharides Chemical class 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 2
- 235000019204 saccharin Nutrition 0.000 description 2
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 2
- 229940081974 saccharin Drugs 0.000 description 2
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 2
- 230000037394 skin elasticity Effects 0.000 description 2
- 239000007901 soft capsule Substances 0.000 description 2
- 150000005846 sugar alcohols Chemical class 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- 239000003826 tablet Substances 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- FGMPLJWBKKVCDB-BYPYZUCNSA-N (2s)-1-hydroxypyrrolidine-2-carboxylic acid Chemical compound ON1CCC[C@H]1C(O)=O FGMPLJWBKKVCDB-BYPYZUCNSA-N 0.000 description 1
- WBYWAXJHAXSJNI-VOTSOKGWSA-M .beta-Phenylacrylic acid Natural products [O-]C(=O)\C=C\C1=CC=CC=C1 WBYWAXJHAXSJNI-VOTSOKGWSA-M 0.000 description 1
- QGJZLNKBHJESQX-UHFFFAOYSA-N 3-Epi-Betulin-Saeure Natural products C1CC(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C(=C)C)C5C4CCC3C21C QGJZLNKBHJESQX-UHFFFAOYSA-N 0.000 description 1
- CLOUCVRNYSHRCF-UHFFFAOYSA-N 3beta-Hydroxy-20(29)-Lupen-3,27-oic acid Natural products C1CC(O)C(C)(C)C2CCC3(C)C4(C(O)=O)CCC5(C)CCC(C(=C)C)C5C4CCC3C21C CLOUCVRNYSHRCF-UHFFFAOYSA-N 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- DIZWSDNSTNAYHK-XGWVBXMLSA-N Betulinic acid Natural products CC(=C)[C@@H]1C[C@H]([C@H]2CC[C@]3(C)[C@H](CC[C@@H]4[C@@]5(C)CC[C@H](O)C(C)(C)[C@@H]5CC[C@@]34C)[C@@H]12)C(=O)O DIZWSDNSTNAYHK-XGWVBXMLSA-N 0.000 description 1
- 241000195649 Chlorella <Chlorellales> Species 0.000 description 1
- WBYWAXJHAXSJNI-SREVYHEPSA-N Cinnamic acid Chemical compound OC(=O)\C=C/C1=CC=CC=C1 WBYWAXJHAXSJNI-SREVYHEPSA-N 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- 239000004097 EU approved flavor enhancer Substances 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 239000001512 FEMA 4601 Substances 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 239000004378 Glycyrrhizin Substances 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- PMMYEEVYMWASQN-DMTCNVIQSA-N Hydroxyproline Chemical compound O[C@H]1CN[C@H](C(O)=O)C1 PMMYEEVYMWASQN-DMTCNVIQSA-N 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 229920002230 Pectic acid Polymers 0.000 description 1
- 206010051246 Photodermatosis Diseases 0.000 description 1
- HELXLJCILKEWJH-SEAGSNCFSA-N Rebaudioside A Natural products O=C(O[C@H]1[C@@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1)[C@@]1(C)[C@@H]2[C@](C)([C@H]3[C@@]4(CC(=C)[C@@](O[C@H]5[C@H](O[C@H]6[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O6)[C@@H](O[C@H]6[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O6)[C@H](O)[C@@H](CO)O5)(C4)CC3)CC2)CCC1 HELXLJCILKEWJH-SEAGSNCFSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 241000251539 Vertebrata <Metazoa> Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001299 aldehydes Chemical group 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- SHGAZHPCJJPHSC-YCNIQYBTSA-N all-trans-retinoic acid Chemical compound OC(=O)\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C SHGAZHPCJJPHSC-YCNIQYBTSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- QGJZLNKBHJESQX-FZFNOLFKSA-N betulinic acid Chemical compound C1C[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CC[C@@H](C(=C)C)[C@@H]5[C@H]4CC[C@@H]3[C@]21C QGJZLNKBHJESQX-FZFNOLFKSA-N 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 description 1
- 239000001354 calcium citrate Substances 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 210000000845 cartilage Anatomy 0.000 description 1
- 230000021164 cell adhesion Effects 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000003638 chemical reducing agent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000013985 cinnamic acid Nutrition 0.000 description 1
- 229930016911 cinnamic acid Natural products 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 230000007691 collagen metabolic process Effects 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 210000004087 cornea Anatomy 0.000 description 1
- 239000000490 cosmetic additive Substances 0.000 description 1
- PZXJOHSZQAEJFE-UHFFFAOYSA-N dihydrobetulinic acid Natural products C1CC(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C(C)C)C5C4CCC3C21C PZXJOHSZQAEJFE-UHFFFAOYSA-N 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- PMMYEEVYMWASQN-UHFFFAOYSA-N dl-hydroxyproline Natural products OC1C[NH2+]C(C([O-])=O)C1 PMMYEEVYMWASQN-UHFFFAOYSA-N 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000003792 electrolyte Substances 0.000 description 1
- HELXLJCILKEWJH-UHFFFAOYSA-N entered according to Sigma 01432 Natural products C1CC2C3(C)CCCC(C)(C(=O)OC4C(C(O)C(O)C(CO)O4)O)C3CCC2(C2)CC(=C)C21OC(C1OC2C(C(O)C(O)C(CO)O2)O)OC(CO)C(O)C1OC1OC(CO)C(O)C(O)C1O HELXLJCILKEWJH-UHFFFAOYSA-N 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 102000034240 fibrous proteins Human genes 0.000 description 1
- 108091005899 fibrous proteins Proteins 0.000 description 1
- 235000019264 food flavour enhancer Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 238000012812 general test Methods 0.000 description 1
- 239000012362 glacial acetic acid Substances 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 1
- 229960004949 glycyrrhizic acid Drugs 0.000 description 1
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 1
- 235000019410 glycyrrhizin Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 229940093915 gynecological organic acid Drugs 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 229960002591 hydroxyproline Drugs 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 229940069445 licorice extract Drugs 0.000 description 1
- 210000003041 ligament Anatomy 0.000 description 1
- 239000000314 lubricant Substances 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 229960001855 mannitol Drugs 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- WBYWAXJHAXSJNI-UHFFFAOYSA-N methyl p-hydroxycinnamate Natural products OC(=O)C=CC1=CC=CC=C1 WBYWAXJHAXSJNI-UHFFFAOYSA-N 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000019462 natural additive Nutrition 0.000 description 1
- MQYXUWHLBZFQQO-UHFFFAOYSA-N nepehinol Natural products C1CC(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C)CCC(C(=C)C)C5C4CCC3C21C MQYXUWHLBZFQQO-UHFFFAOYSA-N 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000006072 paste Substances 0.000 description 1
- LCLHHZYHLXDRQG-ZNKJPWOQSA-N pectic acid Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)O[C@H](C(O)=O)[C@@H]1OC1[C@H](O)[C@@H](O)[C@@H](OC2[C@@H]([C@@H](O)[C@@H](O)[C@H](O2)C(O)=O)O)[C@@H](C(O)=O)O1 LCLHHZYHLXDRQG-ZNKJPWOQSA-N 0.000 description 1
- 230000008845 photoaging Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 210000002826 placenta Anatomy 0.000 description 1
- 239000004014 plasticizer Substances 0.000 description 1
- 239000010318 polygalacturonic acid Substances 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000002250 progressing effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 235000019203 rebaudioside A Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229930002330 retinoic acid Natural products 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 230000009759 skin aging Effects 0.000 description 1
- 230000037393 skin firmness Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 229940013618 stevioside Drugs 0.000 description 1
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000000454 talc Substances 0.000 description 1
- 229910052623 talc Inorganic materials 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 239000000892 thaumatin Substances 0.000 description 1
- 235000010436 thaumatin Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- FGMPLJWBKKVCDB-UHFFFAOYSA-N trans-L-hydroxy-proline Natural products ON1CCCC1C(O)=O FGMPLJWBKKVCDB-UHFFFAOYSA-N 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 229960001727 tretinoin Drugs 0.000 description 1
- 235000013337 tricalcium citrate Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
- A23L29/284—Gelatin; Collagen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/82—Acid flavourants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/318—Foods, ingredients or supplements having a functional effect on health having an effect on skin health and hair or coat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/032—Citric acid
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/54—Proteins
- A23V2250/542—Animal Protein
- A23V2250/5422—Collagen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/636—Trehalose
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Zoology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
본 발명은 저장 안정성이 향상된 콜라겐 조성물 및 이의 제조방법에 관한 것으로, 보다 상세하게는 콜라겐, 당류, 감미료 및 산미료를 포함하는 식품 조성물로서 저장기간 동안 변색이 억제된 식품 조성물 및 이의 제조방법에 관한 것이다.
본 발명이 제공하는 콜라겐 조성물은 콜라겐의 비린 맛과 향을 제어하기 위해 당류, 감미료 및 산미료를 포함하되, 이들 부원료의 배합으로 인해 발생할 수 있는 콜라겐 조성물의 저장 안정성 저하를 개선하고 우수한 관능성까지 확보할 수 있어 콜라겐을 포함하는 기능성 식품 등의 개발에 매우 유용하게 활용될 수 있다. The present invention relates to a collagen composition with improved storage stability and a method for producing the same. More specifically, it relates to a food composition containing collagen, sugars, sweeteners and acidulants, and to a food composition with suppressed discoloration during storage and a method for producing the same. .
The collagen composition provided by the present invention contains sugars, sweeteners, and acidulants to control the fishy taste and aroma of collagen, and improves the decrease in storage stability of the collagen composition that may occur due to the combination of these additives and secures excellent sensory properties. Therefore, it can be very useful in the development of functional foods containing collagen.
Description
본 발명은 저장 안정성이 향상된 콜라겐 조성물 및 이의 제조방법에 관한 것으로, 보다 상세하게는 콜라겐, 당류, 감미료 및 산미료를 포함하는 식품 조성물로서 저장기간 동안 변색이 억제된 식품 조성물 및 이의 제조방법에 관한 것이다. The present invention relates to a collagen composition with improved storage stability and a method for producing the same. More specifically, it relates to a food composition containing collagen, sugars, sweeteners and acidulants, and to a food composition with suppressed discoloration during storage and a method for producing the same. .
일반적으로 콜라겐(Collagen)은 경단백질 또는 교원질(膠原質)이라고도 하며 무척추동물이나 척추동물 등의 다세포동물에 널리 분포하며 양적으로도 가장 많이 발견되는 경단백질이다. 포유류에서는 전체 단백질의 약 1/4을 차지하며 동물의 결합조직을 구성하고 있는 주요한 섬유 모양의 장력이 매우 강한 경단백질로서 힘줄이나 인대에서 힘을 손실 없이 전달한다. 콜라겐의 기본적 구조단위는 분자량 약 30만의 트로포콜라겐(母膠原質)이다. 이 분자는 3가닥의 폴리펩티드사슬이 오른쪽 꼬임의 3중 나선구조로 되어 있다. 트로포콜라겐분자는 회합하여 콜라겐섬유(교원섬유)를 형성하는데 각 분자는 축방향으로 1/4씩 어긋나게 배열되어 64㎚ 간격의 독특한 줄무늬를 형성하면서 동물의 생장과 함께 분자 사이에 다리 걸친 구조가 생겨 불용성으로 된다. 그러나 콜라겐을 열수나 희산 또는 묽은 알칼리에서 오래 끓이면 물에 녹는 유도단백질 젤라틴으로 변한다. 콜라겐 펩타이드는 아미노산 중에서 유황을 함유한 아미노산은 적은 편이며 글리신, 프롤린, 히드록시프롤린, 글루타민산 등으로 구성된 섬유성 단백질의 일종으로 1,000여개의 아미노산이 모여 가늘고 긴 띠의 형상을 지닌 경단백질로서 사람의 몸에서 장기를 감싸는 막, 관절 연골, 눈의 각막, 뼈와 피부 등에 주로 존재하고, 특히 피부 속 진피층의 구성 성분으로 매우 중요한 역할을 하고 있다. 콜라겐의 주된 기능은 피부의 견고성, 조직의 저항력과 결합력, 세포접착의 지탱 등이 알려져 있다. 이러한 콜라겐은 고령화 및 자외선 조사에 의한 광노화로 인하여 피부의 두께가 얇아지고 이러한 현상은 피부의 주름 형성에 밀접한 관련이 있다고 알려져 있다.In general, collagen, also called hard protein or collagen, is widely distributed in multicellular animals such as invertebrates and vertebrates, and is the most abundant light protein found in quantity. In mammals, it accounts for about 1/4 of all proteins and is a major fibrous, highly tensile hard protein that makes up the connective tissue of animals, transmitting force without loss to tendons and ligaments. The basic structural unit of collagen is tropocollagen (parent collagen) with a molecular weight of approximately 300,000. This molecule has a triple helix structure with three strands of polypeptide chain twisted to the right. Tropocollagen molecules associate to form collagen fibers (collagen fibers), and each molecule is arranged 1/4 of the way in the axial direction, forming unique stripes with an interval of 64 nm. As the animal grows, a bridge structure is created between the molecules. It becomes insoluble. However, if collagen is boiled in hot water, dilute acid, or dilute alkali for a long time, it changes into gelatin, an induced protein that is soluble in water. Collagen peptides are a type of fibrous protein composed of glycine, proline, hydroxyproline, glutamic acid, etc., with relatively few amino acids containing sulfur among amino acids. Collagen peptides are hard proteins that are made up of about 1,000 amino acids in the shape of a long, thin band. It is mainly present in the membranes surrounding organs in the body, joint cartilage, cornea of the eye, bones and skin, and especially plays a very important role as a component of the dermal layer of the skin. The main functions of collagen are known to include skin firmness, tissue resistance and cohesion, and support for cell adhesion. It is known that the thickness of the skin becomes thinner due to aging and photoaging caused by ultraviolet irradiation, and this phenomenon is closely related to the formation of wrinkles in the skin.
소득수준이 높아지고 노령화 사회로 접어 들면서 피부 노화에 대한 광범위한 연구가 진전되어 콜라겐의 피부에 대한 기능이 밝혀지고 있다. 그 중에서 콜라겐의 합성 촉진에 의해 콜라겐 대사가 활발해지면 진피 메트릭스의 성분이 증가되어 주름개선, 탄력증진, 피부강화 및 상처치유의 효과를 있기 때문에 콜라겐합성 촉진물질인 레티논산(retinoic acid), TGF(transforming growth factor), 동물유래 태반(placenta), 베투린산(betulinic acid), 클로렐라추출물 등을 피부강화용 화장료 조성물로 사용한 제품들이 많이 출시되었으나 크게 각광을 받지 못하였다. 또한 콜라겐을 피부 보호용 화장품 조성물로 하는 콜라겐을 배합한 제품들이 다수 판매되고 있으나, 피부 표면에 도포하는 화장품은 고분자인 콜라겐의 경피흡수가 어려워 피부의 보습작용을 기대하기 어렵다는 지적이 있다.As income levels rise and we enter an aging society, extensive research on skin aging is progressing and the function of collagen on the skin is being revealed. Among them, when collagen metabolism is activated by promoting collagen synthesis, the components of the dermal matrix increase, which has the effect of improving wrinkles, improving elasticity, strengthening skin, and healing wounds. Therefore, retinoic acid and TGF (TGF), which are substances that promote collagen synthesis, are effective in improving wrinkles, improving elasticity, strengthening skin, and healing wounds. Many products using skin strengthening cosmetic compositions such as transforming growth factor, animal-derived placenta, betulinic acid, and chlorella extract were released, but they did not receive much attention. In addition, many products containing collagen are sold as cosmetic compositions for skin protection, but it is pointed out that cosmetics applied to the skin surface are difficult to expect to moisturize the skin because collagen, a polymer, is difficult to absorb percutaneously.
최근 들어 콜라겐 펩타이드는 건강식품, 외과용 또는 안과용 치료제 또는 화장품용 첨가제로 빈번하게 활용되고 있으며 이들 천연에서 추출한 콜라겐 펩타이드가 식품학적, 약제학적 및 화장품으로 볼때 법적으로 허용된 첨가제, 부형제 등과 함께 배합되어 조성물의 형태로 활용되고 있다. 특히 건강식품과 같이 구강을 통해 섭취되는 식품의 형태로 콜라겐이 제형화 될 경우 당류, 산미료, 감미료 등과 같이 관능성을 향상시킬 수 있는 원료들이 배합되어 분말 또는 액상으로 섭취가 되는데 이 경우, 배합된 다양한 원료들에 의해 콜라겐을 포함하는 조성물의 색상, 향미 등에 변질이 발생하여 저장 안정성이 저하되는 문제가 발생할 수 있다. Recently, collagen peptides have been frequently used as health foods, surgical or ophthalmic treatments, or cosmetic additives, and these naturally extracted collagen peptides are mixed with legally permitted additives and excipients for food, pharmaceutical, and cosmetic purposes. It is used in the form of a composition. In particular, when collagen is formulated in the form of a food consumed through the mouth, such as a health food, raw materials that can improve sensory properties such as sugars, acidulants, sweeteners, etc. are mixed and consumed in powder or liquid form. Various raw materials may cause deterioration in the color, flavor, etc. of the composition containing collagen, resulting in a decrease in storage stability.
본 발명자는 콜라겐, 당류, 산미료 및 감미료를 포함하는 콜라겐 조성물이 저장기간 동안에 색상이 변질되는 문제가 발생된다는 것을 확인하였고, 이를 해결하기 위하여 다양한 연구를 수행한 결과, 조성물에 포함되는 각 구성성분의 종류를 구체적으로 특정하고, 구연산의 입자 크기를 조절할 경우 우수한 관능성은 유지하면서도 저장 안정성, 구체적으로는 변색 안정성이 현저히 향상된 콜라겐 조성물을 제공할 수 있다는 것을 발견하고 본 발명을 완성하게 되었다. The present inventor confirmed that collagen compositions containing collagen, sugars, acidulants, and sweeteners have a problem of color deterioration during the storage period. As a result of conducting various studies to solve this problem, the results showed that each component included in the composition The present invention was completed after discovering that by specifically specifying the type and controlling the particle size of citric acid, it is possible to provide a collagen composition with significantly improved storage stability, specifically discoloration stability, while maintaining excellent sensory properties.
따라서, 본 발명의 목적은 콜라겐, 당류, 산미료 및 트레할로스를 포함하는 식품 조성물에서 상기 산미료의 입자 크기를 조절하는 단계를 포함하는, 콜라겐, 당류, 산미료 및 트레할로스를 포함하는 식품 조성물의 저장 안정성을 향상시키는 방법을 제공하는 것이다. Therefore, an object of the present invention is to improve the storage stability of a food composition containing collagen, saccharides, an acidulant, and trehalose, comprising the step of controlling the particle size of the acidulant in a food composition containing collagen, saccharides, an acidulant, and trehalose. It provides a way to do it.
본 발명의 다른 목적은 콜라겐, 당류, 입자 크기 200um 이하의 산미료 및 트레할로스를 포함하는, 저장 안정성이 향상된 식품 조성물을 제공하는 것이다. Another object of the present invention is to provide a food composition with improved storage stability, comprising collagen, sugars, an acidulant with a particle size of 200 um or less, and trehalose.
전술한 본 발명의 목적을 달성하기 위하여 본 발명은 콜라겐, 당류, 산미료 및 트레할로스를 포함하는 식품 조성물에서 상기 산미료의 입자 크기를 조절하는 단계를 포함하는, 콜라겐, 당류, 산미료 및 트레할로스를 포함하는 식품 조성물의 저장 안정성을 향상시키는 방법을 제공한다. In order to achieve the object of the present invention described above, the present invention provides a food composition containing collagen, saccharides, an acidulant, and trehalose, comprising the step of adjusting the particle size of the acidulant in a food composition containing collagen, saccharides, an acidulant, and trehalose. A method of improving the storage stability of a composition is provided.
본 발명의 다른 목적을 달성하기 위하여, 본 발명은 콜라겐, 당류, 입자 크기 200um 이하의 산미료 및 트레할로스를 포함하는, 저장 안정성이 향상된 식품 조성물을 제공한다. In order to achieve another object of the present invention, the present invention provides a food composition with improved storage stability, comprising collagen, sugars, an acidulant with a particle size of 200 um or less, and trehalose.
이하, 본 발명에 대해 상세히 설명한다. Hereinafter, the present invention will be described in detail.
본 발명은 본 발명은 콜라겐, 당류, 산미료 및 트레할로스를 포함하는 식품 조성물에서 상기 산미료의 입자 크기를 조절하는 단계를 포함하는, 콜라겐, 당류, 산미료 및 트레할로스를 포함하는 식품 조성물의 저장 안정성을 향상시키는 방법을 제공한다. The present invention provides a method for improving the storage stability of a food composition containing collagen, saccharides, an acidulant and trehalose, comprising the step of controlling the particle size of the acidulant in a food composition containing collagen, saccharides, an acidulant and trehalose. Provides a method.
본 발명이 제공하는 상기 조성물은 구강을 통해 섭취되는 형태의 식품 조성물로서, 콜라겐 특유의 비린 맛과 향을 억제하고 관능성을 향상시키기 위하여 당류, 산미료 및 감미료로서 트레할로스가 배합된 콜라겐 조성물의 저장 안정성을 현저히 향상시키는 것을 특징으로 한다. The composition provided by the present invention is a food composition that is ingested through the mouth. The storage stability of a collagen composition containing trehalose as a sugar, acidulant, and sweetener to suppress the fishy taste and aroma unique to collagen and improve sensory properties. It is characterized by significantly improving.
본 발명에서 상기 콜라겐은 결합 조직의 주성분이며 뼈와 피부에 주로 있지만, 관절, 각 장기의 막, 머리카락 등 우리 몸 전체에 분포되어 있는 성분이다. 포유동물에 가장 풍부한 단백질로 전신 단백질 성분 중 25~35%를 차지한다. '교원질'(膠原質)이라고도 불리는 경단백질로 섬유상 고체로 존재하며, 인간의 신체에 여러 장기와 몸의 형체를 만들고 지지해 주는 핵심적인 역할을 한다.In the present invention, collagen is the main component of connective tissue and is mainly found in bones and skin, but is distributed throughout our body, including joints, membranes of each organ, and hair. It is the most abundant protein in mammals, accounting for 25-35% of the total protein content. It is a hard protein, also called 'collagen', that exists as a fibrous solid and plays a key role in creating and supporting various organs and the shape of the body in the human body.
콜라겐은 동물이나 해양 생물의 피부, 뼈 및 조직 등의 부산물에서 얻을 수 있으며, 동물성 콜라겐, 식물성 콜라겐 및 피쉬 콜라겐이 있으며, 글리신(glycine), 프롤린(proline), 하이드록시 프롤린(hydroxyl proline), 아르기닌(arginine) 등 아미노산을 포함한다.Collagen can be obtained from by-products such as skin, bones, and tissues of animals or marine life, and includes animal collagen, vegetable collagen, and fish collagen, as well as glycine, proline, hydroxyl proline, and arginine. Contains amino acids such as (arginine).
본 발명의 일 양태에서, 상기 콜라겐은 저분자 콜라겐으로 인체 흡수가 용이하게 이루어지도록 콜라겐 펩타이드(경단백질 또는 알부미노이드 등)를 물리적 처리, 화학적 처리 및 생물학적 처리 중에서 어느 하나 이상의 처리에 의한 기작으로 저분자화하여 분자량이 10,000 dalton 이하인 것일 수 있으나, 이의 분자량에는 특별한 제한이 없다.In one aspect of the present invention, the collagen is a low-molecular collagen, which is produced by processing collagen peptides (light proteins, albuminoids, etc.) at least one of physical treatment, chemical treatment, and biological treatment to facilitate absorption into the human body. In other words, the molecular weight may be less than 10,000 daltons, but there is no particular limitation on its molecular weight.
본 발명의 상기 조성물에서 콜라겐은 3 내지 90%(w/w)의 함량으로 포함될 수 있다. 콜라겐 함량이 3%(w/w) 미만일 경우 피부 주름개선, 피부 탄력개선, 피부 보습개선 등과 같이 콜라겐이 발휘할 수 있는 기능성이 충분하지 못할 수 있으며, 콜라겐 함량이 90%(w/w)를 초과할 경우 관능성 측면에서 바람직하지 않아 구강을 통한 섭취가 용이하지 않다는 문제가 발생할 수 있다. In the composition of the present invention, collagen may be included in an amount of 3 to 90% (w/w). If the collagen content is less than 3% (w/w), the functionality that collagen can provide, such as improving skin wrinkles, improving skin elasticity, and improving skin moisturization, may not be sufficient, and if the collagen content exceeds 90% (w/w), it may not be sufficient. If this is done, it may be undesirable in terms of organoleptic properties, so a problem may arise that it is not easy to ingest through the mouth.
바람직하게는, 본 발명의 상기 조성물에서 콜라겐은 5 내지 80%(w/w), 더 바람직하게는 10 내지 70%(w/w), 보다 바람직하게는 20 내지 70%(w/w), 보다 더 바람직하게는 30 내지 70%(w/w), 가장 바람직하게는 30 내지 60%(w/w)의 함량으로 포함될 수 있다. Preferably, collagen in the composition of the present invention is 5 to 80% (w/w), more preferably 10 to 70% (w/w), more preferably 20 to 70% (w/w), More preferably, it may be included in an amount of 30 to 70% (w/w), and most preferably in an amount of 30 to 60% (w/w).
본 발명에서 상기 당류는 조성물의 관능성을 향상시키기 위하여 첨가하는 것으로, 상기 조성물에서 당류는 5 내지 80%(w/w)의 함량으로 포함될 수 있다 당류 함량이 5%(w/w) 미만일 경우 콜라겐의 비린 맛과 향이 억제되지 않아 식품 조성물로서의 관능성이 현저히 저하될 수 있으며, 당류 함량이 80%(w/w)를 초과할 경우 지나친 단미로 인한 관능성 저하뿐 아니라 조성물의 저장 안정성이 저하되는 문제가 발생할 수 있다. In the present invention, the saccharide is added to improve the functionality of the composition. In the composition, the saccharide may be included in an amount of 5 to 80% (w/w). If the saccharide content is less than 5% (w/w) Since the fishy taste and aroma of collagen are not suppressed, the sensory properties of the food composition may be significantly reduced. If the sugar content exceeds 80% (w/w), not only the sensory properties are reduced due to excessive sweetness, but the storage stability of the composition is also reduced. Problems may arise.
바람직하게는, 본 발명의 상기 조성물에서 당류는 5 내지 70%(w/w), 더 바람직하게는 5 내지 60%(w/w), 보다 바람직하게는 10 내지 60%(w/w), 보다 더 바람직하게는 15 내지 60%(w/w), 가장 바람직하게는 20 내지 50%(w/w)의 함량으로 포함될 수 있다. Preferably, the sugars in the composition of the present invention are 5 to 70% (w/w), more preferably 5 to 60% (w/w), more preferably 10 to 60% (w/w), More preferably, it may be contained in an amount of 15 to 60% (w/w), and most preferably in an amount of 20 to 50% (w/w).
본 발명에서 상기 당류는 환원당(포도당, 과당, 갈락토오스, 자일로오스, 락토오스, 말토오스 등), 비환원당(설탕 등), 당알코올(에리스리톨, 솔비톨, 만니톨, 말티톨, 말티톨, 자일리톨 등) 및 다당류(덱스트린, 말토덱스트린, 사이클로덱스트린, 올리고당 등)로 이루어진 군에서 선택될 수 있으며, 바람직하게는 상기 당류에는 적어도 환원당이 필수적으로 포함될 수 있다.In the present invention, the sugars include reducing sugars (glucose, fructose, galactose, xylose, lactose, maltose, etc.), non-reducing sugars (sugar, etc.), sugar alcohols (erythritol, sorbitol, mannitol, maltitol, maltitol, xylitol, etc.), and polysaccharides ( dextrin, maltodextrin, cyclodextrin, oligosaccharide, etc.), and preferably, the saccharide may necessarily include at least a reducing sugar.
본 발명에서 상기 환원당이란 유리 알데히드 작용기 또는 유리 케톤 작용기를 가지고 있어서 환원제로 작용할 수 있는 당을 지칭한다. 본 발명에서 상기 환원당은 분말결정포도당, 자일로스, 프럭토스, 갈락토스, 락토스 및 말토스로 이루어진 군에서 선택될 수 있으나, 바람직하게는 분말결정포도당이다.In the present invention, the reducing sugar refers to a sugar that has a free aldehyde functional group or a free ketone functional group and can act as a reducing agent. In the present invention, the reducing sugar may be selected from the group consisting of powdered crystalline glucose, xylose, fructose, galactose, lactose, and maltose, but is preferably powdered crystalline glucose.
본 발명의 일실시예에 따르면, 상기 환원당으로 정제포도당이 조성물에 포함될 경우 40℃에 조건에서 저장 3주차부터 조성물의 성상에 변화가 나타나는 것으로 확인된 바, 본 발명의 목적에 적합하지 않은 환원당인 것으로 판단하였다. According to one embodiment of the present invention, when purified glucose is included as the reducing sugar in the composition, it was confirmed that a change in the properties of the composition appears from the 3rd week of storage at 40°C, which is a reducing sugar that is not suitable for the purpose of the present invention. It was judged that it was.
본 발명에서 상기 조성물에는 감미료로서 트레할로스가 필수적으로 포함이 된다. In the present invention, the composition essentially includes trehalose as a sweetener.
본 발명의 일실시예에 따르면, 트레할로스는 콜라겐, 당류 및 산미료와 배합되어 가장 우수한 저장안성성을 나타내는 식품 조성물을 제공할 수 있는 감미료인 것으로 확인되었다.According to one embodiment of the present invention, trehalose was confirmed to be a sweetener that can be combined with collagen, saccharides, and acidulants to provide a food composition showing the best storage stability.
본 발명의 상기 조성물에서 트레할로스는 바람직하게는 10 내지 50%(w/w), 보다 바람직하게는 20 내지 50%(w/w), 보다 더 바람직하게는 20 내지 40%(w/w), 가장 바람직하게는 30 내지 40%(w/w)의 함량으로 포함될 수 있다. 트레할로스의 함량이 10%(w/w) 미만일 경우 관능성 측면에서 바람직하지 않으며, 50%(w/w)를 초과할 경우 조성물의 저장 안정성 측면에서 바람직하지 않을 수 있다.In the composition of the present invention, trehalose is preferably 10 to 50% (w/w), more preferably 20 to 50% (w/w), even more preferably 20 to 40% (w/w), Most preferably, it may be included in an amount of 30 to 40% (w/w). If the trehalose content is less than 10% (w/w), it is undesirable in terms of sensory properties, and if it exceeds 50% (w/w), it may be undesirable in terms of storage stability of the composition.
본 발명의 조성물에서 상기 산미료는 콜라겐의 비린 맛과 향을 억제하여 식품 조성물로서의 관능성을 향상시키기 위해 첨가되는 원료이다.In the composition of the present invention, the acidulant is a raw material added to improve the sensory properties of the food composition by suppressing the fishy taste and aroma of collagen.
본 발명에서 상기 산미료는 당업계에서 식품의 관능성을 조절하기 위해 사용되는 산미료라면 그 종류가 특별히 제한되지 않으며, 예를 들어 구연산, 주석산, 젖산, 글루콘산, 푸말산, 빙초산, 초산 및 인산이 포함될 수 있고, 가장 바람직하게는 구연산일 수 있다. In the present invention, the type of acidulant is not particularly limited as long as it is an acidulant used in the art to adjust the organoleptic properties of food, for example, citric acid, tartaric acid, lactic acid, gluconic acid, fumaric acid, glacial acetic acid, acetic acid and phosphoric acid. It may be included, and most preferably it may be citric acid.
본 발명의 일실시예에 따르면, 상기 산미료로 사과산이 조성물에 포함될 경우 40℃에 조건에서 저장 2주차부터 조성물의 색도 변화가 나타나기 시작해 8주 후에는 색도와 성상이 완전히 변질되는 것으로 확인된 바, 본 발명의 목적에 적합하지 않은 산미료인 것으로 판단하였다. According to one embodiment of the present invention, when malic acid is included in the composition as the acidulant, a change in the color of the composition begins to appear from the second week of storage at 40°C, and it was confirmed that the color and properties are completely deteriorated after 8 weeks, It was judged to be an acidulant unsuitable for the purpose of the present invention.
본 발명의 상기 조성물에서 산미료는 0.5 내지 20%(w/w), 바람직하게는 0.5 내지 10%(w/w), 보다 바람직하게는 1 내지 10%(w/w), 보다 더 바람직하게는 1 내지 5%(w/w), 가장 바람직하게는 2 내지 5%(w/w)의 함량으로 포함될 수 있다. 산미료의 함량이 0.5%(w/w) 미만일 경우 관능성 측면에서 바람직하지 않으며, 20%(w/w)를 초과할 경우 조성물의 저장 안정성 측면에서 바람직하지 않을 수 있다.The acidulant in the composition of the present invention is 0.5 to 20% (w/w), preferably 0.5 to 10% (w/w), more preferably 1 to 10% (w/w), even more preferably It may be included in an amount of 1 to 5% (w/w), most preferably 2 to 5% (w/w). If the acidulant content is less than 0.5% (w/w), it is undesirable in terms of sensory properties, and if it exceeds 20% (w/w), it may be undesirable in terms of storage stability of the composition.
본 발명의 일실시예에 따르면, 콜라겐의 기능성은 유지하면서 우수한 관능성을 나타내는 식품 조성물을 제조하기 위해 당류, 산미료 및 감미료를 콜라겐과 배합하였을 때, 배합된 성분의 종류에 따라서 저장 안정성에 현저한 차이를 나타내는 것으로 확인되었다. 다양한 가혹 조건에서 보관 및 유통되는 식품 조성물의 특성상 일정 수준 이상의 관능성을 유지하면서도 저장 안정성이 현저히 향상된 조성물을 제공하는 것이 산업계의 공통된 목표인 바, 본 발명에서 제공하는 상기 식품 조성물은 가장 바람직하게는 콜라겐, 분말결정포도당, 구연산 및 트레할로스를 포함하거나 이루어진 것일 수 있다.According to one embodiment of the present invention, when sugars, acidulants and sweeteners are mixed with collagen to produce a food composition that exhibits excellent sensory properties while maintaining the functionality of collagen, there is a significant difference in storage stability depending on the type of ingredients mixed. It was confirmed that it represents . Due to the nature of food compositions that are stored and distributed under various harsh conditions, it is a common goal in the industry to provide a composition with significantly improved storage stability while maintaining a certain level of functionality. The food composition provided by the present invention is most preferably It may contain or consist of collagen, powdered crystalline glucose, citric acid, and trehalose.
본 발명의 바람직한 일 양태에 따르면, 콜라겐, 분말결정포도당, 구연산 및 트레할로스를 포함하는 조성물의 저장 안정성은 구연산의 입자 크기 조절을 통해 조절할 수 있는 것을 특징으로 한다. 구체적으로, 구연산의 입자 크기를 작게 조절함으로써 조성물의 저장 안정성을 향상시키는 것을 특징으로 한다. According to a preferred aspect of the present invention, the storage stability of a composition containing collagen, powdered crystalline glucose, citric acid, and trehalose can be controlled by controlling the particle size of citric acid. Specifically, the storage stability of the composition is improved by adjusting the particle size of citric acid to be small.
본 발명의 가장 바람직한 일 양태에 따르면, 콜라겐, 분말결정포도당, 구연산 및 트레할로스를 포함하는 조성물의 저장 안정성은 산미료로서 200um 이하의 입자 크기를 갖는 구연산만을 첨가함으로써 향상될 수 있다. According to a most preferred aspect of the present invention, the storage stability of a composition containing collagen, powdered crystalline glucose, citric acid and trehalose can be improved by adding only citric acid with a particle size of 200 um or less as an acidulant.
본 발명의 일 양태에서, 상기 조성물은 천연향료, 합성향료, 천연감미료(스테비오사이드, 글리시리진 등) 및 합성감미료(사카린, 아스파탐, 수크랄로스, 아세설팜케이 등) 이루어진 군에서 선택된 1종 이상의 식품첨가물을 추가로 포함할 수 있다. In one aspect of the present invention, the composition contains one or more food additives selected from the group consisting of natural flavors, synthetic flavors, natural sweeteners (stevioside, glycyrrhizin, etc.) and synthetic sweeteners (saccharin, aspartame, sucralose, acesulfame K, etc.). Additional information may be included.
본 발명에서 상기 저장 안정성은 저장기간 중 변색 안정성, pH 안정성, 산도 안정성, 냄새 안정성, 미생물 안정성 등을 포함하며, 바람직하게는 변색 안정성을 의미하는 것일 수 있다. In the present invention, the storage stability includes discoloration stability, pH stability, acidity stability, odor stability, microbial stability, etc. during the storage period, and may preferably mean discoloration stability.
상기 변색 안정성이란 30 내지 50℃, 65 내지 85%의 상대습도 조건에서 저장 6주까지 조성물에서 변색이 관찰되지 않는 것, 바람직하게는 저장 8주까지 조성물에서 변색이 관찰되지 않는 것을 의미할 수 있다.The discoloration stability may mean that no discoloration is observed in the composition for up to 6 weeks of storage under conditions of 30 to 50°C and 65 to 85% relative humidity, and preferably, no discoloration is observed in the composition until 8 weeks of storage. .
본 발명에서 상기 “변색이 관찰되지 않는 것”이란 저장 개시 시점에서의 조성물 대비, 색차지수값(ΔE) 변화가 12.0 이하로 발생한 것을 의미할 수 있으며, 바람직하게는 색차지수값(ΔE) 변화가 6.0 이하인 것을 의미할 수 있다. In the present invention, “no discoloration is observed” may mean that the color difference index value (ΔE) change is 12.0 or less compared to the composition at the start of storage, and preferably the color difference index value (ΔE) change is 12.0 or less. This may mean less than 6.0.
본 발명에서 상기 “색차지수값”이란 아래 식에 따라 계산되는 값으로 아래 기준에 따라 판별될 수 있다:In the present invention, the “color difference index value” is a value calculated according to the formula below and can be determined according to the following criteria:
본 발명은 또한 콜라겐, 당류, 입자 크기 200um 이하의 산미료 및 트레할로스를 포함하는, 저장 안정성이 향상된 식품 조성물을 제공한다. The present invention also provides a food composition with improved storage stability, comprising collagen, saccharides, an acidulant with a particle size of 200 um or less, and trehalose.
본 발명의 일 양태에서, 상기 식품 조성물은 분말 제형인 것을 특징으로 할 수 있다. In one aspect of the present invention, the food composition may be in a powder formulation.
이러한 식품 조성물은 콜라겐, 당류, 산미료 및 트레할로스를 함유하는 것 외에 통상의 식품 조성물과 같이 여러 가지 향미제 또는 천연 탄수화물 등을 추가 성분으로서 함유할 수 있다. 상기한 천연 탄수화물의 예는 모노사카라이드, 예를 들어, 포도당, 과당 등; 디사카라이드, 예를 들어 말토스, 슈크로스 등; 및 폴리사카라이드, 예를 들어 덱스트린, 시클로덱스트린 등과 같은 통상적인 당, 및 에리트리톨 등의 당알콜이다. 상술한 향미제는 천연 향미제 (타우마틴), 스테비아 추출물(예를 들어, 레바우디오시드 A 등) 및 합성 향미제 (사카린, 아스파르탐 등)를 유리하게 사용할 수 있다.In addition to containing collagen, sugars, acidulants, and trehalose, these food compositions may contain various flavoring agents or natural carbohydrates as additional ingredients like ordinary food compositions. Examples of the above-mentioned natural carbohydrates include monosaccharides such as glucose, fructose, etc.; Disaccharides such as maltose, sucrose, etc.; and polysaccharides, such as common sugars such as dextrin, cyclodextrin, etc., and sugar alcohols such as erythritol. The above-described flavoring agents include natural flavoring agents (thaumatin), stevia extracts (e.g., rebaudioside A, etc.), and synthetic flavoring agents (saccharin, aspartame, etc.).
본 발명의 식품 조성물은 제제화 되어 기능성 식품으로 이용하거나, 각종 식품에 첨가할 수 있다. 본 발명의 조성물을 첨가할 수 있는 식품으로는 예를 들어, 음료류, 육류, 초코렛, 식품류, 과자류, 피자, 라면, 기타 면류, 껌류, 사탕류, 아이스크림류, 알코올 음료류, 비타민 복합제 및 건강보조식품류 등이 있다.The food composition of the present invention can be formulated and used as a functional food or added to various foods. Foods to which the composition of the present invention can be added include, for example, beverages, meat, chocolate, foods, confectionery, pizza, ramen, other noodles, gum, candy, ice cream, alcoholic beverages, vitamin complexes, health supplements, etc. There is.
또한 상기 식품 조성물은 콜라겐 외에 여러 가지 영양제, 비타민, 광물(전해질), 합성 풍미제 및 천연 풍미제 등의 풍미제, 착색제 및 향미 증진제(치즈, 초콜릿 등), 펙트산 및 그의 염, 알긴산 및 그의 염, 유기산, 보호성 콜로이드 증점제, pH 조절제, 안정화제, 방부제, 글리세린, 알콜, 탄산음료에 사용되는 탄산화제 등을 함유할 수 있다. 그밖에 본 발명의 식품 조성물은 천연 과일 쥬스 및 과일 쥬스 음료 및 야채 음료의 제조를 위한 과육을 함유할 수 있다.In addition, the food composition contains, in addition to collagen, various nutrients, vitamins, minerals (electrolytes), flavoring agents such as synthetic and natural flavors, colorants and flavor enhancers (cheese, chocolate, etc.), pectic acid and its salts, alginic acid and its It may contain salts, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohol, carbonating agents used in carbonated beverages, etc. In addition, the food composition of the present invention may contain pulp for the production of natural fruit juice, fruit juice beverages, and vegetable beverages.
본 발명의 상기 식품 조성물은 피부 주름개선, 피부 탄력개선 또는 피부 보습개선용 기능성 식품 또는 건강기능식품일 수 있다.The food composition of the present invention may be a functional food or health functional food for improving skin wrinkles, improving skin elasticity, or improving skin moisture.
본 발명의 상기 기능성 식품 또는 건강기능식품은 정제, 캅셀, 분말, 과립, 액상, 환등의 형태로 제조 및 가공할 수 있다.The functional food or health functional food of the present invention can be manufactured and processed in the form of tablets, capsules, powders, granules, liquids, pills, etc.
본 발명에서 “기능성 식품” 또는 “건강기능식품”이라 함은 법률 제6727호 건강기능식품에 관한 법률에 따른 인체에 유용한 기능성을 가진 원료나 성분을 사용하여 제조 및 가공한 식품을 말하며, 인체의 구조 및 기능에 대하여 영양소를 조절하거나 생리학적 작용 등과 같은 보건 용도에 유용한 효과를 얻을 목적으로 섭취하는 것을 의미한다.In the present invention, “functional food” or “health functional food” refers to food manufactured and processed using raw materials or ingredients with functionality useful to the human body in accordance with Act No. 6727 on Health Functional Food. It means ingestion for the purpose of controlling nutrients for structure and function or obtaining useful health effects such as physiological effects.
본 발명의 건강기능식품은 통상의 식품 첨가물을 포함할 수 있으며, 식품 첨가물로서의 적합 여부는 다른 규정이 없는 한, 식품의약품안전처에 승인된 식품 첨가물 공전의 총칙 및 일반시험법 등에 따라 해당 품목에 관한 규격 및 기준에 의하여 판정한다.The health functional food of the present invention may contain common food additives, and its suitability as a food additive is determined according to the general rules and general test methods of the food additive code approved by the Ministry of Food and Drug Safety, unless otherwise specified. Determination is made according to relevant standards and standards.
상기 “식품 첨가물 공전”에 수재된 품목으로는 예를 들어, 케톤류, 글리신, 구연산칼슘, 니코틴산, 계피산 등의 화학적 합성물; 감색소, 감초추출물, 결정셀룰로오스, 고량색소, 구아검 등의 천연첨가물; L-글루타민산나트륨제제, 면류첨가알칼리제, 보존료제제, 타르색소제제 등의 혼합제제류 등을 들 수 있다. 예를 들어, 정제 형태의 건강기능식품은 본 발명의 유효성분인 콜라겐 가수분해물을 부형제, 결합제, 붕해제 및 다른 첨가제와 혼합한 혼합물을 통상의 방법으로 과립화한 다음, 활택제 등을 넣어 압축성형하거나, 상기 혼합물을 직접 압축 성형할 수 있다. 또한 상기 정제 형태의 건강기능식품은 필요에 따라 교미제 등을 함유할 수도 있다.Items listed in the “Food Additive Code” include, for example, chemical compounds such as ketones, glycine, calcium citrate, nicotinic acid, and cinnamic acid; Natural additives such as dark pigment, licorice extract, crystalline cellulose, high-quality pigment, and guar gum; Mixed preparations such as sodium L-glutamate preparations, noodle additive alkaline preparations, preservative preparations, and tar coloring preparations are included. For example, the health functional food in the form of tablets is made by granulating a mixture of collagen hydrolyzate, which is the active ingredient of the present invention, with excipients, binders, disintegrants, and other additives in a conventional manner, and then compressing it by adding a lubricant, etc. Alternatively, the mixture can be directly compression molded. In addition, the health functional food in the form of tablets may contain flavoring agents, etc., if necessary.
캅셀 형태의 건강기능식품 중 경질 캅셀제는 통상의 경질 캅셀에 본 발명의 유효성분인 콜라겐 가수분해물을 부형제 등의 첨가제와 혼합한 혼합물을 충진하여 제조할 수 있으며, 연질 캅셀제는 콜라겐을 부형제 등의 첨가제와 혼합한 혼합물을 젤라틴과 같은 캅셀기제에 충진하여 제조할 수 있다. 상기 연질 캅셀제는 필요에 따라 글리세린 또는 소르비톨 등의 가소제, 착색제, 보존제 등을 함유할 수 있다.Among capsule-type health functional foods, hard capsules can be manufactured by filling a regular hard capsule with a mixture of collagen hydrolyzate, the active ingredient of the present invention, mixed with additives such as excipients, and soft capsules can be prepared by mixing collagen with additives such as excipients. It can be manufactured by filling the mixture with a capsule base such as gelatin. The soft capsule may contain plasticizers such as glycerin or sorbitol, colorants, preservatives, etc., if necessary.
환 형태의 건강기능식품은 콜라겐과 부형제, 결합제, 붕해제 등을 혼합한 혼합물을 기존에 공지된 방법으로 성형하여 조제할 수 있으며, 필요에 따라 백당이나 다른 제피제로 제피할 수 있으며, 또는 전분, 탈크와 같은 물질로 표면을 코팅할 수도 있다.Health functional foods in the form of pills can be prepared by molding a mixture of collagen, excipients, binders, disintegrants, etc., using a known method. If necessary, they can be coated with white sugar or another coating agent, or starch, The surface can also be coated with a substance such as talc.
과립 형태의 건강기능식품은 콜라겐과 부형제, 결합제, 붕해제 등을 혼합한 혼합물을 기존에 공지된 방법으로 입상으로 제조할 수 있으며, 필요에 따라 착향제, 교미제 등을 함유할 수 있다.Health functional foods in the form of granules can be manufactured into granules by mixing collagen with excipients, binders, disintegrants, etc., using a known method, and may contain flavoring agents, flavoring agents, etc. as needed.
상기 건강기능식품은 음료류, 육류, 초코렛, 식품류, 과자류, 피자, 라면, 기타 면류, 껌류, 사탕류, 아이스크림류, 알코올 음료류, 비타민 복합제 및 건강보조식품류 등일 수 있고 정제, 캡슐, 환, 과립, 액상, 분말, 편상, 페이스트, 시럽, 겔, 젤리, 바, 필름의 제형일 수 있다.The health functional foods may include beverages, meat, chocolate, foods, confectionery, pizza, ramen, other noodles, gum, candy, ice cream, alcoholic beverages, vitamin complexes, and health supplements, and may be in the form of tablets, capsules, pills, granules, or liquid. , may be in the form of powder, flake, paste, syrup, gel, jelly, bar, or film.
본 발명이 제공하는 콜라겐 조성물은 콜라겐의 비린 맛과 향을 제어하기 위해 당류, 산미료 및 트레할로스를 포함하되, 이들 원료의 배합으로 인해 발생할 수 있는 콜라겐 조성물의 저장 안정성 저하를 개선하고 우수한 관능성까지 확보할 수 있어 콜라겐을 포함하는 기능성 식품 등의 개발에 매우 유용하게 활용될 수 있다. The collagen composition provided by the present invention contains sugars, acidulants, and trehalose to control the fishy taste and aroma of collagen, and improves the decrease in storage stability of the collagen composition that may occur due to the combination of these raw materials and ensures excellent sensory properties. Therefore, it can be very useful in the development of functional foods containing collagen.
도 1은 콜라겐 및 3종의 당류(정제포도당, 분말결정포도당 또는 과당) 각각을 포함하는 조성물의 저장 안정성을 25℃(1a) 또는 40℃(1b)에서 8주간 육안으로 관찰하고 이의 색도 변화를 수치화하여 나타낸 결과이다.
도 2는 콜라겐, 분말결정포도당 및 3종의 산미료(구연산, 사과산 또는 주석산) 각각을 포함하는 조성물의 저장 안정성을 25℃(2a) 또는 40℃(2b)에서 8주간 육안으로 관찰하고 이의 색도 변화를 수치화하여 나타낸 결과이다.
도 3은 콜라겐, 분말결정포도당, 구연산 및 3종의 감미료(트레할로스, 자일리톨 또는 솔비톨) 각각을 포함하는 조성물의 저장 안정성을 25℃(3a) 또는 40℃(3b)에서 8주간 육안으로 관찰하고 이의 색도 변화를 수치화하여 나타낸 결과이다.
도 4는 콜라겐, 분말결정포도당, 구연산 및 트레할로스를 포함하는 조성물로서 구연산의 입자 크기를 구분하거나 구분하지 않은 조성물의 40℃에서의 저장 안정성을 8주간 육안으로 관찰하고(4a) 이의 색도 변화를 수치화(4b)하여 나타낸 결과이다.
도 5는 콜라겐, 분말결정포도당, 구연산 및 자일리톨을 포함하는 조성물로서 구연산의 입자 크기를 구분하거나 구분하지 않은 조성물의 40℃에서의 저장 안정성을 8주간 육안으로 관찰한 결과이다. Figure 1 shows the storage stability of a composition containing collagen and three types of sugars (refined glucose, powdered crystalline glucose, or fructose) at 25°C (1a) or 40°C (1b) for 8 weeks, and the color change thereof was observed with the naked eye. This is a numerical result.
Figure 2 shows the storage stability of a composition containing collagen, powdered crystalline glucose, and three types of acidulants (citric acid, malic acid, or tartaric acid), observed with the naked eye at 25°C (2a) or 40°C (2b) for 8 weeks, and the color change thereof. This is a numerical result.
Figure 3 shows the storage stability of a composition containing collagen, powdered crystalline glucose, citric acid, and each of three sweeteners (trehalose, xylitol, or sorbitol) at 25°C (3a) or 40°C (3b) for 8 weeks, and the storage stability of the composition was observed with the naked eye. This is the result of quantifying the chromaticity change.
Figure 4 shows the storage stability of a composition containing collagen, powdered crystalline glucose, citric acid, and trehalose with or without the particle size of citric acid at 40°C, observed with the naked eye for 8 weeks (4a), and the change in color thereof was quantified. This is the result shown in (4b).
Figure 5 shows the results of visual observation of the storage stability at 40°C for 8 weeks of a composition containing collagen, powdered crystalline glucose, citric acid, and xylitol, with or without classifying the particle size of citric acid.
이하, 본 발명을 하기 실시예에 의해 상세히 설명한다. 단, 하기 실시예는 본 발명을 예시하기 위한 것일 뿐, 본 발명이 이들에 의해 제한되는 것은 아니다.Hereinafter, the present invention will be explained in detail by the following examples. However, the following examples are only for illustrating the present invention, and the present invention is not limited thereto.
실시예 1: 콜라겐 및 환원당을 포함하는 조성물의 저장 안정성 평가Example 1: Evaluation of storage stability of compositions containing collagen and reducing sugars
콜라겐과 배합하여 저장하였을 때 안정성이 우수한 환원당을 선별하기 위하여 콜라겐(51중량%)을 3종의 환원당(정제포도당, 분말결정포도당, 과당, 각 49중량%)과 각각 혼합하여 3종의 조성물을 제조하였다. In order to select reducing sugars with excellent stability when mixed with collagen and stored, collagen (51% by weight) was mixed with three types of reducing sugars (purified glucose, powdered crystalline glucose, and fructose, 49% by weight each) to create three types of compositions. Manufactured.
상기 3종의 콜라겐+환원당 조성물을 아래와 같은 조건에서 저장하며, 저장기간에 따른 조성물의 안정성을 평가하였다:The above three types of collagen + reducing sugar compositions were stored under the following conditions, and the stability of the compositions was evaluated according to the storage period:
- 저장 용기 : 코니칼 튜브 - Storage container: conical tube
- 저장 조건 : 상온 조건 (25℃, 50% RH)과 가속 조건 (40℃, 75% RH)- Storage conditions: room temperature conditions (25℃, 50% RH) and accelerated conditions (40℃, 75% RH)
- 저장 기간 : 8주- Storage period: 8 weeks
- 관찰 방법 : 육안 관찰, 사진 촬영, 색도 측정(표 1 참고)- Observation method: visual observation, photography, chromaticity measurement (see Table 1)
이에 대한 결과를 도 1a 및 1b에 나타내었다. The results are shown in Figures 1a and 1b.
3종의 조성물 모두 25℃에서는 8주간 우수한 저장 안정성을 나타내었으나, 40℃에서는 콜라겐+과당 조성물의 경우 저장 2주 후 부터 색도 변화가 나타나기 시작해 8주 후에는 색도와 성상이 완전히 변질되었으며, 콜라겐+정제포도당 조성물의 경우 저장 3주 후부터 성상의 변화가 나타나기 시작하여 8주 후에는 색도 및 성상이 상당 수준 변질되는 것으로 확인되었다. 반면에, 콜라겐+분말결정포도당 조성물의 경우에는 저장 6주 후부터 색도에 변화가 나타나기 시작하였고, 저장 8주 후에는 성상에 변질이 나타나는 것으로 확인되었다. All three compositions showed excellent storage stability for 8 weeks at 25℃, but at 40℃, in the case of the collagen + fructose composition, color changes began to appear after 2 weeks of storage, and color and properties were completely altered after 8 weeks, and collagen + fructose compositions began to change in color after 2 weeks of storage. In the case of the refined glucose composition, changes in the properties began to appear after 3 weeks of storage, and it was confirmed that the color and properties were significantly deteriorated after 8 weeks. On the other hand, in the case of the collagen + powdered crystalline glucose composition, changes in color began to appear after 6 weeks of storage, and it was confirmed that changes in appearance appeared after 8 weeks of storage.
실시예 2: 콜라겐, 환원당 및 산미료를 포함하는 조성물의 저장 안정성 평가Example 2: Evaluation of storage stability of composition containing collagen, reducing sugar and acidulant
상기 실시예 1에서 콜라겐과 배합하여 저장하였을 때 안정성이 우수한 것으로 확인된 분말결정포도당(47중량%), 3종의 산미료(구연산, 사과산, 주석산, 각 4중량%)를 콜라겐(49중량%)과 배합하여 3종의 조성물을 제조하였다. Powdered crystalline glucose (47% by weight), which was confirmed to have excellent stability when mixed with collagen and stored in Example 1, and three types of acidulants (citric acid, malic acid, tartaric acid, 4% by weight each) were added to collagen (49% by weight). Three types of compositions were prepared by mixing with.
상기 3종의 콜라겐+환원당+산미료 조성물을 아래와 같은 조건에서 저장하며, 저장기간에 따른 조성물의 안정성을 평가하였다:The above three types of collagen + reducing sugar + acidulant compositions were stored under the following conditions, and the stability of the compositions was evaluated according to the storage period:
- 저장 용기 : 코니칼 튜브 - Storage container: conical tube
- 저장 조건 : 상온 조건 (25℃, 50% RH)과 가속 조건 (40℃, 75% RH)- Storage conditions: room temperature conditions (25℃, 50% RH) and accelerated conditions (40℃, 75% RH)
- 저장 기간 : 8주- Storage period: 8 weeks
- 관찰 방법 : 육안 관찰, 사진 촬영, 색도 측정(표 1 참고)- Observation method: visual observation, photography, chromaticity measurement (see Table 1)
이에 대한 결과를 도 2a 및 2b에 나타내었다. The results are shown in Figures 2a and 2b.
3종의 조성물 모두 25℃에서는 8주간 우수한 저장 안정성을 나타내었으나, 40℃에서는 콜라겐+분말결정포도당+사과산 조성물의 경우 저장 2주 후부터 색도 변화가 나타나기 시작해 8주 후에는 색도와 성상이 완전히 변질되었으며, 콜라겐+분말결정포도당+주석산 조성물의 경우 저장 6주 후부터 성상의 변화가 나타나기 시작하여 8주 후에는 색도 및 성상이 상당 수준 변질되는 것으로 확인되었다. 반면에, 콜라겐+분말결정포도당+구연산 조성물의 경우에는 저장 8주 후에도 우수한 품질을 유지하는 것으로 확인되었다. All three compositions showed excellent storage stability for 8 weeks at 25℃, but at 40℃, in the case of the collagen + powdered crystalline glucose + malic acid composition, color changes began to appear after 2 weeks of storage, and color and appearance were completely altered after 8 weeks. , In the case of the collagen + powdered crystalline glucose + tartaric acid composition, changes in properties began to appear after 6 weeks of storage, and it was confirmed that the color and properties were significantly deteriorated after 8 weeks. On the other hand, the collagen + powdered crystalline glucose + citric acid composition was confirmed to maintain excellent quality even after 8 weeks of storage.
실시예 3: 콜라겐, 환원당, 산미료 및 감미료를 포함하는 조성물의 저장 안정성 평가Example 3: Evaluation of storage stability of compositions containing collagen, reducing sugars, acidulants and sweeteners
상기 실시예 1 및 2에서 콜라겐과 배합하여 저장하였을 때 안정성이 우수한 것으로 확인된 분말결정포도당(22중량%), 구연산(3중량%)에 3종의 감미료(트레할로스, 자일리톨, 솔비톨, 각 36중량%)을 각각 콜라겐(39중량%)과 배합하여 3종의 조성물을 제조하였다. Powdered crystalline glucose (22% by weight), citric acid (3% by weight), which were confirmed to have excellent stability when mixed with collagen and stored in Examples 1 and 2, and three types of sweeteners (trehalose, xylitol, sorbitol, 36 weight each) %) were each mixed with collagen (39% by weight) to prepare three types of compositions.
상기 3종의 콜라겐+환원당+산미료+감미료 조성물을 아래와 같은 조건에서 저장하며, 저장기간에 따른 조성물의 안정성을 평가하였다:The above three types of collagen + reducing sugar + acidulant + sweetener compositions were stored under the following conditions, and the stability of the compositions was evaluated according to the storage period:
- 저장 용기 : 코니칼 튜브 - Storage container: conical tube
- 저장 조건 : 상온 조건 (25℃, 50% RH)과 가속 조건 (40℃, 75% RH)- Storage conditions: room temperature conditions (25℃, 50% RH) and accelerated conditions (40℃, 75% RH)
- 저장 기간 : 8주- Storage period: 8 weeks
- 관찰 방법 : 육안 관찰, 사진 촬영, 색도 측정(표 1 참고)- Observation method: visual observation, photography, chromaticity measurement (see Table 1)
이에 대한 결과를 도 3a 및 3b에 나타내었다. The results are shown in Figures 3a and 3b.
3종의 조성물 모두 25℃에서는 8주간 우수한 저장 안정성을 나타내었으나, 40℃에서는 콜라겐+분말결정포도당+구연산+자일리톨 조성물의 경우 저장 2주 후부터 성상 변화가 나타나기 시작해 8주 후에는 색도와 성상이 완전히 변질되었으며, 콜라겐+분말결정포도당+구연산+솔비톨 조성물의 경우에도 마찬가지였다. 반면에, 콜라겐+분말결정포도당+구연산+트레할로스 조성물의 경우에는 저장 6주 후에 색도 변화가 나타나기 시작하여 저장 안정성이 가장 우수한 것으로 확인되었다.All three compositions showed excellent storage stability for 8 weeks at 25℃, but at 40℃, in the case of the collagen + powdered crystalline glucose + citric acid + xylitol composition, changes in properties began to appear after 2 weeks of storage, and color and properties were completely lost after 8 weeks. It was deteriorated, and the same was true for the collagen + powdered crystalline glucose + citric acid + sorbitol composition. On the other hand, in the case of the collagen + powdered crystalline glucose + citric acid + trehalose composition, color change began to appear after 6 weeks of storage, confirming that it had the best storage stability.
실시예 4: 콜라겐, 환원당, 산미료 및 감미료를 포함하는 조성물의 저장 안정성 향상을 위한 실험 평가Example 4: Experimental evaluation for improving storage stability of compositions containing collagen, reducing sugars, acidulants and sweeteners
상기 실시예 3에서 가장 우수한 저장 안정성을 나타내는 것으로 확인된 콜라겐 조성물 조합(콜라겐+분말결정포도당+구연산+트레할로스)의 저장 안정성을 향상시킬 수 있는 방법을 탐색하고자 산미료(구연산)의 입자 크기에 변화를 주어 조성물을 제조하였다. 상기 실시예 3에 따른 조성물에서 구연산은 입자 크기가 In order to explore ways to improve the storage stability of the collagen composition combination (collagen + powdered crystalline glucose + citric acid + trehalose), which was confirmed to have the best storage stability in Example 3, the particle size of the acidulant (citric acid) was changed. A composition was prepared. In the composition according to Example 3, the citric acid particle size was
0~600um이었으나, 본 실험에서는 구연산의 입자 크기를 3구간(200um 이하, 200um 초과 425um 이하, 425um 초과 600um이하)으로 구분하여 조성물을 제조한 후 저장 안정성을 아래와 같이 평가하였다:It was 0 to 600um, but in this experiment, the particle size of citric acid was divided into three sections (200um or less, more than 200um but less than 425um, and more than 425um but less than 600um) to prepare the composition and evaluate the storage stability as follows:
- 저장 용기 : 코니칼 튜브 - Storage container: conical tube
- 저장 조건 : 가속 조건 (40℃, 75% RH)- Storage conditions: accelerated conditions (40℃, 75% RH)
- 저장 기간 : 8주- Storage period: 8 weeks
- 관찰 방법 : 육안 관찰, 사진 촬영, 색도 측정(표 1 참고)- Observation method: visual observation, photography, chromaticity measurement (see Table 1)
이에 대한 결과를 도 4에 나타내었다. The results are shown in Figure 4.
도 4b에 나타낸 바와 같이, 콜라겐+분말결정포도당+구연산+트레할로스의 40℃에서의 저장 안정성은 구연산 입자 크기의 조절을 통해, 보다 구체적으로는 구연산 입자 크기를 작게 함으로써 향상시킬 수 있는 것으로 확인되었으며, 이와 같은 콜라겐 조성물의 저장 안정성 향상 방법을 CAPTiN(Collagen Aging Protection Technology in Nutrition) 기술로 명명하였다.As shown in Figure 4b, it was confirmed that the storage stability of collagen + powdered crystalline glucose + citric acid + trehalose at 40°C can be improved by controlling the size of the citric acid particles, more specifically by reducing the size of the citric acid particles. This method of improving the storage stability of collagen compositions was named CAPTiN (Collagen Aging Protection Technology in Nutrition) technology.
비교예 1: 콜라겐, 환원당, 산미료 및 감미료를 포함하는 조성물의 저장 안정성 향상을 위한 비교 실험 평가Comparative Example 1: Comparative experimental evaluation for improving storage stability of compositions containing collagen, reducing sugar, acidulant and sweetener
상기 실시예 4에서 콜라겐+분말결정포도당+구연산+트레할로스 조성물의 저장 안정성이 구연산의 입자 크기를 작게 할수록 향상된다는 것을 확인한 후, 이와 같은 효과가 콜라겐+분말결정포도당+구연산+자일리톨 조성물에서도 나타나는지 확인해 보았다. After confirming in Example 4 that the storage stability of the collagen + powdered crystalline glucose + citric acid + trehalose composition improves as the particle size of citric acid decreases, it was confirmed whether the same effect was also observed in the collagen + powdered crystalline glucose + citric acid + xylitol composition. .
- 저장 용기 : 코니칼 튜브 - Storage container: conical tube
- 저장 조건 : 가속 조건 (40℃, 75% RH)- Storage conditions: accelerated conditions (40℃, 75% RH)
- 저장 기간 : 8주- Storage period: 8 weeks
- 관찰 방법 : 육안 관찰, 사진 촬영, 색도 측정(표 1 참고)- Observation method: visual observation, photography, chromaticity measurement (see Table 1)
이에 대한 결과를 도 5에 나타내었다. The results are shown in Figure 5.
도 5에 나타낸 바와 같이, 콜라겐+분말결정포도당+구연산+자일리톨 조성물의 경우에는 구연산의 입자 크기를 구분한 조성물의 저장 안정성이 오히려 더 좋지 않을 것으로 확인되었다. As shown in Figure 5, in the case of the collagen + powdered crystalline glucose + citric acid + xylitol composition, it was confirmed that the storage stability of the composition divided by the particle size of citric acid would be worse.
본 발명이 제공하는 콜라겐 조성물은 콜라겐의 비린 맛과 향을 제어하기 위해 당류, 감미료 및 산미료를 포함하되, 이들 부원료의 배합으로 인해 발생할 수 있는 콜라겐 조성물의 저장 안정성 저하를 개선하고 우수한 관능성까지 확보할 수 있어 콜라겐을 포함하는 기능성 식품 등의 개발에 매우 유용하게 활용될 수 있어 산업상 이용가능성이 높다. The collagen composition provided by the present invention contains sugars, sweeteners, and acidulants to control the fishy taste and aroma of collagen, and improves the decrease in storage stability of the collagen composition that may occur due to the combination of these additives and secures excellent sensory properties. As it can be very useful in the development of functional foods containing collagen, it has high industrial applicability.
Claims (14)
Improving the storage stability of a powdered food composition containing collagen, saccharides, citric acid, and trehalose, comprising the step of adjusting the particle size of the citric acid to 200um or less. How to do it.
The method according to claim 1, wherein the saccharide is powdered crystalline glucose.
The method of claim 1, wherein the collagen is contained in an amount of 3 to 90% (w/w) and the saccharide is contained in an amount of 5 to 80% (w/w).
The method of claim 1, wherein the citric acid is contained in an amount of 0.5 to 20% (w/w) based on the total composition.
The method of claim 1, wherein the composition further comprises at least one sweetener selected from the group consisting of natural sweeteners and synthetic sweeteners.
The method of claim 1, wherein the storage stability is discoloration stability.
The method of claim 1, wherein the food composition does not show discoloration until 6 weeks of storage at 30 to 50 degrees Celsius and 65 to 85% relative humidity.
A powdered food composition with improved storage stability, comprising collagen, sugars, citric acid and trehalose with a particle size of 200um or less.
The composition according to claim 11, wherein the saccharide is powdered crystalline glucose.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020220042238 | 2022-04-05 | ||
| KR20220042238 | 2022-04-05 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20230143550A KR20230143550A (en) | 2023-10-12 |
| KR102629510B1 true KR102629510B1 (en) | 2024-01-25 |
Family
ID=88291653
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020220178524A KR102629510B1 (en) | 2022-04-05 | 2022-12-19 | Composition comprising collagen with enhanced storage stability and method for preparing the same |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR102629510B1 (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007018124A1 (en) * | 2005-08-11 | 2007-02-15 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Agent for enhancing collagen production and utilization of the same |
| KR101876883B1 (en) * | 2016-11-15 | 2018-08-07 | 최성조 | Method for manufacturing Pineapple powder vinegar |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5869806A (en) * | 1981-10-20 | 1983-04-26 | Mochida Pharmaceut Co Ltd | Cosmetic lotion containing stable collagen |
-
2022
- 2022-12-19 KR KR1020220178524A patent/KR102629510B1/en active IP Right Grant
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007018124A1 (en) * | 2005-08-11 | 2007-02-15 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Agent for enhancing collagen production and utilization of the same |
| KR101876883B1 (en) * | 2016-11-15 | 2018-08-07 | 최성조 | Method for manufacturing Pineapple powder vinegar |
Non-Patent Citations (1)
| Title |
|---|
| 시혜정 외 5인, ‘밀크세라마이드와 저분자 피쉬콜라겐 복합 섭취에 의한 피부보습 시너지 효과’, 한국식품영양과학회지, 50(3), 219~225 (2021.3.31. 공개)* |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20230143550A (en) | 2023-10-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101852555B1 (en) | Composition for syrup containing allulose and food comprising the composition | |
| RU2509477C1 (en) | New sweeteners compositions | |
| TWI324506B (en) | ||
| CN102083324A (en) | Multilayered sugar free polyol confectionery and methods of making same | |
| CN112042799A (en) | Jelly confectionery and method for producing such confectionery products | |
| JP2008099682A (en) | Composition containing functional raw material and/or extract | |
| JP4263513B2 (en) | Mastication / swallowing foods and chewing / swallowing assist compositions | |
| KR20090058942A (en) | Composition of sugar-free jelly using gelatin | |
| EP2945492B1 (en) | Non-cariogenic jelly confectionary | |
| JP5442243B2 (en) | Renal disorder inhibitor | |
| JP3127322B2 (en) | Sugar-free gummy jelly and production method thereof | |
| JP2017158526A (en) | Gummy edible composition | |
| KR20180003119A (en) | Low calorie jellies with garcinia cambogia extract | |
| JP2010172273A (en) | Sugar-free gumi candy and method for producing the same | |
| KR102629510B1 (en) | Composition comprising collagen with enhanced storage stability and method for preparing the same | |
| JP7197519B2 (en) | Oral Liquid Composition Containing Collagen Peptide and Method for Improving Flavor of Liquid Oral Composition Containing Collagen Peptide | |
| JP5110033B2 (en) | Soft candy | |
| JPH07194310A (en) | Heat-resistant soft candy | |
| JP2012152145A (en) | Stickiness-ameliorated candy-like structure richly containing collagen peptide | |
| JP5712393B2 (en) | Collagen absorption promoter and use thereof | |
| CN111802498A (en) | High-heat-stability blueberry nutritional soft sweets with bone strengthening and health care effects and preparation method thereof | |
| JP5402753B2 (en) | Candy-like structure with high collagen peptide content | |
| CN112292040A (en) | Hypoglycemic compositions and methods of making and using the same | |
| KR102510076B1 (en) | Schizandra-scented jelly added with larva powder and its manufacturing method | |
| KR102510086B1 (en) | Crispy rice crust -scented jelly added with larva powder and its manufacturing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant |