JP4832407B2 - Collagen-containing composition - Google Patents

Description

  The present invention relates to a bulky collagen-containing composition, specifically, it can be blended with a high content of collagen, is excellent in palatability despite high collagen content, can be ingested in large amounts, The present invention relates to a bulky collagen-containing composition having good portability.

  In order to maintain beautiful skin, it is said that it is necessary not only to care for the skin, but also to maintain the health of the body through the intake of a balanced diet. In recent years, there is a view that reliance only on an external preparation for improving local skin symptoms such as wrinkles is a one-hand drop. In order to enhance the effect of an external preparation for skin, research using an oral administration composition for beautifying skin has been advanced.

  Collagen is present in human skin and is thought to function to maintain skin tension. Therefore, attempts have been made to activate collagen metabolism and maintain skin tension by administering collagen. For example, it has been reported that metabolism is promoted by ingesting a composition containing collagen protein or a hydrolyzate thereof as an essential component (for example, see Patent Document 1).

  As described above, collagen is a component that is to be actively ingested in order to maintain beautiful skin. However, when collagen is to be ingested alone, it is in a powder form and sticks to the oral cavity and is difficult to eat. Then, the processing method to the granule and tablet which are dosage forms which collagen is easy to ingest is reported (for example, refer patent document 2). However, these dosage forms are not suitable for large intakes, and it is not difficult to imagine that the intake of several grams, which is said to be an effective intake of collagen, is painful.

  On the other hand, the mixing | blending of the collagen to the drink which is a form which is easy to ingest in large quantities is also reported (for example, refer patent document 3). However, it is difficult to make collagen highly blended because of the odor and flavor peculiar to collagen, and there is a problem in portability because it is liquid. Moreover, although the form of a powdered drink is also reported, since the work | work of melt | dissolving is required, it is inferior to the simplicity of ingestion.

  Other forms that are easily ingested in large quantities include rusks, cookies, sables, snacks, dried confectionery such as decoction, crispy or crunchy porous forms such as rice crackers, but highly formulated with collagen. Things are not known.

Japanese Patent Laid-Open No. 7-278012 JP 2006-96690 A JP 2007-185109 A

  Under such circumstances, it has been desired to develop a composition with high collagen content that is excellent in portability and can be easily and deliciously ingested. That is, the object of the present invention is that a high content of collagen is blended, so that not only can an effective amount of collagen be easily ingested, but also the flavor and texture are excellent, and the food is portable. Another object is to provide an excellent collagen-containing composition.

  As a result of various investigations in view of the above circumstances, the present inventors applied collagen syrup as a typical dried confectionery made by mixing starchy powder with starch syrup or sugar and pressing it into a mold to dry collagen. The present invention was completed by discovering that it can be blended in a high amount, is excellent in flavor and texture, and can be ingested in a large amount. That is, the first invention of the present application is a massive collagen-containing composition obtained by molding a wet powder obtained by mixing collagen, a base material and a wetting agent, and then drying the wet powder. The product is a collagen-containing composition characterized in that it has a porous void in its interior and is in the shape of a tumbled, rusk or sable. The second invention of the present application resides in the collagen-containing composition, wherein the collagen content is 10 to 80% by mass based on the total amount of the collagen-containing composition.

  The third invention of the present application provides the collagen-containing composition, wherein the base material is one or two or more substances selected from the group consisting of cereal flours, fibers, sugars and proteins. is there. Moreover, 4th invention of this application exists in the said collagen containing composition characterized by mix | blending a flavor improving agent. Furthermore, the fifth invention of the present application is a food comprising the collagen-containing composition.

  According to the present invention, not only can a collagen-containing composition highly formulated with collagen be provided, but the collagen-containing composition can be imparted with an excellent flavor and texture, and also has excellent portability. Therefore, an effective amount of collagen can be taken without difficulty in daily life.

  The collagen-containing composition of the present invention is characterized in that it has a porous void in its interior and is in the shape of a drop, rusk or sachet. By setting it as such a form, it becomes the crispy or crisp comfortable excellent food texture. In addition, since it is possible to swallow collagen before it is completely mixed with saliva in the mouth during chewing, discomfort due to adhesion to the mouth is suppressed, and the unique odor and flavor of collagen are also suppressed. The

  The collagen used in the present invention is not particularly limited and may be any conventionally used for food and medicine, but in general, cow skin, pig skin, fish skin, fish scale, wheat And those derived from carrots. Further, collagen whose molecular weight has been reduced by treatment with acid, alkali or enzyme can be used.

  The base material used for this invention comprises the principal part of this-application composition with collagen, and the base material conventionally used for the foodstuff and the pharmaceutical can be used. Examples of the substrate in the present invention include cereal flours, fibers, saccharides, and proteins.

  Grain flour is not particularly limited, but specifically, wheat flour, barley flour, oat flour, rye flour, corn grits, corn meal, kibi flour, rice flour, rice flour, stalk, malt puff, brown rice flour, corn starch, Potato starch, tapioca starch, kuzu powder, bracken powder, buckwheat flour, potato flour, chestnut powder, red bean powder, soybean powder, sweet potato flour, mashed potato powder, pumpkin powder, yam flour, sweet potato flour, bread flour, konjac flour, hatato flour, Examples include wheat germ. Among these, in particular, the use of koji powder, shinbiki, brown rice flour, corn starch, potato starch, potato starch, soy flour, mashed potato flour, bread crumbs, and wheat flour produces a more excellent texture and flavor. Therefore, it is preferable.

Fibers are not particularly limited, but specifically, methylcellulose, hydroxypropylmethylcellulose, pullulan, crystalline cellulose, polydextrose, pectin, alginic acid, agar, carrageenan, locust bean gum, xanthan gum, gellan gum, guar gum, acacia gum, psyllium Examples include seed gum, indigestible dextrin, wheat fiber, barley fiber, oat fiber, soybean polysaccharide, chicory extract, beet fiber, mucopolysaccharide, apple fiber and the like. Among these, especially when crystalline cellulose, polydextrose, agar, acacia gum, indigestible dextrin, wheat fiber, barley fiber, oat fiber and beet fiber are used, a product with a better texture and flavor can be obtained. preferable.

  The saccharide is not particularly limited, and specifically, glucose, sucrose, fructose, sorbitol, xylitol, maltitol, mannitol, maltose, amino sugar, trehalose, palatinose, reduced palatinose, erythritol, kestose, lactitol, lactose, lactulose , Raffinose, oligosaccharides, branched oligosaccharides, cyclic oligosaccharides, dextrin, branched dextrin, starch, powdered rice cake, reduced starch syrup and the like. Among these, in particular, when glucose, sucrose, sorbitol, mannitol, amino sugar, reduced palatinose, oligosaccharide, branched oligosaccharide, dextrin, branched dextrin, and powdered rice cake are used, a food having a better texture and flavor can be obtained. Therefore, it is preferable.

  Proteins are not particularly limited, and specific examples include gluten, gelatin, soy protein, soy peptide, silk, elastin, and amino acid. Among these, it is particularly preferable to use soy protein because a protein having a better texture and flavor can be obtained.

  The collagen-containing composition of the present invention is produced by uniformly mixing the collagen and the base material together with a suitable wetting agent to form a wet powder, forming it into a suitable shape, and then drying. Although it does not specifically limit as a wetting agent, Specifically, water, ethanol, glycerin, alcoholic beverages, juices, syrups, a plant extract, a mineral liquid, or these liquid mixture is mentioned. Of these, water, ethanol, glycerin, rum, brandy, glucose fructose liquid sugar, molasses, honey, reduced maltose starch syrup, sorbitol liquid, polydextrose liquid, and mineral liquid are more excellent in texture and flavor. Is preferable because The wetting agent mediates the binding between the powders by appropriately moistening the surfaces of the collagen and the base material to obtain a wet powder. A wet powder is prepared by adding a wetting agent to a powder in which collagen and a base material are uniformly mixed and stirring the mixture, or adding a wetting agent to a part of the collagen and / or the base material. The wet powder is uniformly mixed with another collagen and / or a base material, and the mixture is further stirred uniformly. The amount of the wetting agent in the collagen-containing composition of the present invention depends on the solubility and viscosity of the wetting agent, but is usually preferably 1 to 40% by mass, particularly preferably 5 to 30% based on the total amount of the collagen-containing composition. % By mass. The prepared wet powder is preferably granulated, and is manufactured by appropriately adjusting the type and amount of the wetting agent so that an appropriate granulated wet powder can be obtained. Depending on the degree of granulation, the collagen-containing composition of the present invention can adjust voids created between particles. To obtain a crisp and crunchy texture, the granulation should be suppressed and the voids made small. To obtain a rusty or savory crispy texture, granulation should be promoted and the voids made large. Good.

  The prepared wet powder is then formed into a suitable mass. There is no particular limitation on the shape, and the shape may be excellent in portability and easy to ingest. Specific examples include a block shape, a stick shape, and a cube shape. By applying appropriate compression during molding, the collagen-containing composition of the present invention can adjust the voids created between the particles. In order to obtain a crisp and crunchy texture, the compression ratio should be increased to reduce the gap, and in order to obtain a rusty or savory crispy texture, the compression ratio should be decreased and the gap to be increased. do it. The compression rate in the collagen-containing composition of the present invention depends on the base material and the wetting agent suitable for molding, but is usually 30 to 100% based on the total volume of the collagen-containing composition before compression. It is preferable to compress, particularly preferably 50 to 90%. The wet powder finally molded becomes the collagen-containing composition of the present invention through a drying process. As a drying method, any known method can be applied. For example, warm air drying, natural drying, dehumidification drying, freeze drying, reduced pressure drying, magnetic vibration heating drying, microwave heating drying, high frequency heating drying, and far infrared heating drying can be mentioned.

  The collagen content in the collagen-containing composition of the present invention depends on the molecular weight and flavor of the collagen, but is usually preferably 10 to 80% by mass, particularly preferably 20 to 50% by mass, based on the total amount of the collagen-containing composition. It is.

  In this invention, in order to make the flavor of a collagen containing composition more excellent, a flavor improving agent can be mix | blended. Although it does not specifically limit as a flavor improving agent, The thing conventionally used for the foodstuff and the pharmaceutical can be used. Specifically, matcha, sencha, barley tea, brown rice tea, roasted tea, black tea, oolong tea, ground flour, kinako, rum, brandy, kirschwasser, grandmanie, cointreau, wine, cacao, coffee, orange peel, chimney, dried Apple, lemon pulp, cinnamon, vanilla, cardamom, nutmeg, rosemary, oregano, basil, mint, ginger, turmeric, wasabi, vegetables, brown sugar, Japanese sanbon sugar, honey, maple syrup, arahan fruit, sucralose, soy sauce, miso, Examples include fruit juice, ascorbic acid, sweetener, sour agent, umami agent, salty agent, bitter agent, seasoning, and fragrance.

  The collagen-containing composition of the present invention can be appropriately blended as long as it is a component conventionally used in foods and pharmaceuticals. Specifically, coloring agents, antioxidants, vitamins, minerals, amino acids or salts thereof, dietary fiber, plant extracts, animal tissue extracts and the like can be contained. Extracts from plants such as vitamin C, vitamin B group, astaxanthin and other carotenoids, ceramides, hyaluronic acid, olives and grape seeds, soy isoflavones, dioscorea virosa extract Fermented extract such as rice, lactic acid bacteria culture, yeast extract, carnitine or a salt thereof, amino sugar such as N-acetylglucosamine, mucopolysaccharide such as chondroitin, royal jelly and the like can be blended.

  Oils and fats may or may not be used in the collagen-containing composition of the present invention. If fats such as shortening, butter, margarine, fresh cream, salad oil, olive oil, garlic oil, macadamia nut oil, coconut oil and sesame oil are used, the flavor is improved.

  EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples. In the examples,% means mass%.

Example 1
Each component was uniformly mixed according to the composition of the following mixed powder. Next, a wetting liquid adjusted according to the composition of the wetting liquid was added to this mixed powder, and the mixture was stirred until it became a uniform wet powder. Finally, 10 g each was filled into a mold and compressed to 2/3 of the pre-compression volume, and the resulting molded product was dried at 70 ° C. for 2 hours to produce. In the following blending composition, the numerical value in parentheses is the blending composition based on the collagen-containing composition after drying (hereinafter, the same applies to Examples 2 and 3).

Composition Name Combination Composition (%)
―――――――――――――――――――――――――――――
(Mixed powder)
1. Collagen 44.2 (50.0)
2. Mashed potato powder 28.0 (31.7)
3. Waxy corn starch 8.8 (10.0)
4). Scallop seasoning 0.9 (1.0)
(Wetting liquid)
5.95% alcohol aqueous solution 8.8 (-)
6). Sorbitol solution (Bx70) 8.8 (7.0)
7). Mineral salt (Bx60) 0.5 (0.3)

Example 2
Each component was uniformly mixed according to the composition of the following mixed powder. Next, a wetting liquid adjusted according to the composition of the wetting liquid was added to this mixed powder, and the mixture was stirred until it became a uniform wet powder. Finally, 10 g each was filled into a mold and compressed to 3/4 of the pre-compression volume, and the resulting molded product was dried at 70 ° C. for 2 hours to produce.

Composition Name Combination Composition (%)
―――――――――――――――――――――――――――――
(Mixed powder)
1. Collagen 43.7 (50.0)
2. Plum flour 25.3 (28.9)
3. Waste powder 4.4 (5.0)
4). Soy flour 4.4 (5.0)
5). Granulated sugar 4.4 (5.0)
6). Wasanbon Sugar 4.4 (5.0)
(Wetting liquid)
7. 90% aqueous ethanol solution 12.2 (-)
8). Rahan fruit extract (Bx60) 0.8 (0.6)
9. Glycerin 0.4 (0.5)

Example 3
The wet liquid 1 prepared according to the composition of the wet liquid 1 was added to the powder 1 and stirred until a uniform wet powder was obtained. Next, the mixed powder 2 that had been mixed in advance until the respective components became uniform according to the composition of the mixed powder 2 was added to the wet powder and stirred, and stirred until a uniform wet powder was obtained. Further, the solution of the wetting liquid 2 was added and stirred to obtain a uniform wet powder. Finally, 10 g each was filled into a mold and compressed to 2/3 of the pre-compression volume, and the resulting molded product was dried at 70 ° C. for 2 hours to produce.

Composition Name Combination Composition (%)
―――――――――――――――――――――――――――――
(Powder 1)
1. Crystalline cellulose 16.9 (20.0)
(Wetting liquid 1)
2. 20% aqueous ethanol solution 5.9 (-)
3. Rum 0.86 (-)
4). Glucose fructose liquid sugar (Bx75) 0.86 (0.75)
(Mixed powder 2)
5). Collagen 16.9 (20.0)
6). Bread crumbs 16.9 (20.0)
7). Maltodextrin 12.7 (15.0)
8). Sucrose 4.4 (5.2)
9. Cinnamon flavor 0.09 (0.1)
10. Barley extract powder 0.86 (1.0)
11. Virosa extract powder 1.7 (2.0)
12 Konjac flour extract 0.17 (0.2)
(Including 3% pure sugar ceramide)
13. Royal Jelly 0.86 (1.0)
14 N-acetylglucosamine 4.2 (5.0)
15. Hyaluronic acid 0.43 (0.5)
16. Glycine 2.5 (3.0)
17. Proline 1.7 (2.0)
18. Alanine 0.86 (1.0)
19. Arginine 2.5 (3.0)
(Wetting liquid 2)
20. 50% aqueous ethanol solution 8.5 (-)
21. Gum arabic 0.21 (0.25)

  The collagen-containing compositions produced in Examples 1 to 3 were all excellent in texture and flavor, excellent in palatability that can be continuously ingested.

  INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a massive collagen-containing composition containing a high amount of collagen that is excellent in portability, excellent in flavor and texture, and can be ingested continuously. According to the present invention, an effective amount of collagen can be easily taken in daily life.

Claims (4)

A massive collagen-containing composition obtained by molding a wet powder obtained by mixing collagen, a base material and a wetting agent, and then drying the powder.
Form of the collagen-containing composition, to have a porosity of voids therein, Rakugan, rusks or sable shape der is,
A collagen-containing composition, wherein the collagen content is 20 to 50% by mass based on the total amount of the collagen-containing composition. Substrate, flour ethers, fibers, saccharides and is characterized in that one or more substances selected from the group consisting of proteins, according to claim 1 Symbol placement of collagen-containing compositions. Furthermore, a flavor improving agent is mix | blended, The collagen containing composition of Claim 1 or 2 characterized by the above-mentioned. A food comprising the collagen-containing composition according to any one of claims 1 to 3 .