JP7675977B2 - Method for Producing Collagen/Cyclodextrin Mixed Food Composition - Google Patents

Description

This invention relates to a food composition comprising fish-derived collagen and cyclodextrin, and in particular to a delicious food composition that has had the unpleasant odor specific to fish-derived collagen removed, and a collagen-cyclodextrin mixed food composition that can increase the absorption of collagen peptides in the human body by using cyclodextrin.

In recent years, with the international rise of the SDGs, Japan has been called upon to improve its food waste as one of the world's leading countries.

Fish skin, scales, internal organs, and bones have traditionally been disposed of as waste, so making effective use of these items is thought to contribute to reducing food waste.

"Improvement of absorption and utilization by cyclodextrin inclusion" Yukiko Kamikaji, Yoshiyuki Ishida, Daisuke Nakata, Keiji Terao, Food and Development, 54(8), 4-9 (2019). "Reducing the solubility of oxidized cholesterol in artificial intestinal fluid by indigestible α-oligosaccharides (α-cyclodextrin)" Ayumi Minamizato, Takahiro Furune, Yoshiyuki Ishida, Keiji Terao, Food and Development, 56(5), 94-95 (2021). "Synbiotics of Clostridium butyricum MII-588 and α-oligosaccharides" Takahiro Furune, Yutaka Takizawa, Chihiro Ueno, Yoshiyuki Ishida, Keiji Terao, Food and Development, 56(7), 71-73 (2021). "Prebiotic effect of super dietary fiber α-cyclodextrin" Takahiro Furune, Keita Chikamoto, Chihiro Ueno, Risa Hasegawa, Yoshiyuki Ishida, Daisuke Nakata, Keiji Terao Food Style 21, 26(4), 80-87 (2022). "Improvement effect of α-oligosaccharides (α-cyclodextrin) on allergic diseases" Keita Chikamoto, Takahiro Furune, Keiji Terao New Food Industry, 62(3), 205-210 (2020). "Importance of small LDL in health checkups and the small LDL-reducing effect of α-oligosaccharides (α-cyclodextrin)" Takahiro Furune, Hinako Okamoto, Keita Chikamoto, Aimi Mori, Keita Sato, Yoshiyuki Ishida, Keiji Terao New Food Industry, 61(12), 915-920 (2019). “Dietary α-cyclodextrin modifies gut microbiota and reduces fat accumulation in high-fat-diet-fed obese mice” Nanako Nihei, Hinako Okamoto, Takahiro Furune, Naoko Ikuta, Kengo Sasaki, Gerald Rimbach, Yutaka Yoshikawa, Keiji TeraoBiofactors, 44(4), 336-347 (2018). Biomedical Research 2015;26(4):S9-14 Advanced Drug Delivery Reviews 36(1999)41-57

The purpose of this invention is to provide a collagen/cyclodextrin mixed food composition that is a tasty food composition that makes effective use of fish skin, scales, internal organs, and bones that are typically discarded, and that removes the unpleasant odor that is characteristic of fish-derived collagen.

The present invention also aims to provide a collagen/cyclodextrin mixed food composition as described above, which is capable of increasing the absorption of collagen peptides into the human body by utilizing cyclodextrin.

The present invention for achieving the above object can be exemplified as follows.
[1]
This collagen/cyclodextrin mixed food composition is obtained by mixing powdered fish-derived collagen and powdered cyclodextrin in a mass ratio of 8:2 to 8:7, and granulating the mixture.

[2]
The collagen/cyclodextrin mixed food composition according to [1], wherein the cyclodextrin is any one of α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin, or a combination of two or more of these.

[3]
The collagen/cyclodextrin mixed food composition according to [1] or [2], wherein the granulation is carried out using a fluidized bed granulator at a temperature in the range of 5°C to 120°C.

This invention makes it possible to provide a collagen-cyclodextrin mixed food composition that is a tasty food composition that effectively utilizes fish skin, scales, internal organs, and bones that are typically discarded, and that removes the unpleasant odor that is characteristic of fish-derived collagen.

In addition, according to the present invention, it is possible to provide the above-mentioned collagen/cyclodextrin mixed food composition, which is capable of increasing the absorption of collagen peptides into the human body by utilizing cyclodextrin.

One embodiment of the present invention is a collagen/cyclodextrin mixed food composition prepared by mixing powdered fish-derived collagen and powdered cyclodextrin in a mass ratio of 8:2 to 8:7 and granulating the mixture.

Fish skin, scales, internal organs, and internal bones such as tuna skin, shark skin, salmon skin, pufferfish skin, shark fins, tilapia skin, scales, and jaw bones have traditionally been disposed of as waste. However, these are rich in collagen and collagen peptides, which serve as active ingredients.

The inventors of the present application have therefore made strenuous efforts to make effective use of collagen and collagen peptides as active ingredients from fish skin, scales, internal organs and bones such as jawbones, which have traditionally been discarded, for example, tuna skin, shark skin, salmon skin, pufferfish skin, shark fin, tilapia skin, scales, jawbones and other fish skin, scales, internal organs and bones.

When utilizing the fish-derived collagen and collagen peptides mentioned above, it is necessary to deal with the unpleasant odor that is characteristic of these substances.

The inventors of the present application have focused on the fact that cyclodextrin, which has been attracting attention in recent years, has the inclusion ability (masking ability) (Non-Patent Document 1), and have discovered that by mixing powdered fish-derived collagen with powdered cyclodextrin and granulating the mixture, it is possible to utilize the inclusion ability (masking ability) of cyclodextrin to remove the unpleasant odor specific to fish-derived collagen and bring out the inherent umami components of collagen.

Furthermore, as described above, the inventors of the present application have discovered that by utilizing cyclodextrin, it is possible to provide a collagen/cyclodextrin mixed food composition, which is a novel food composition that not only removes the unpleasant odor specific to fish-derived collagen, but also exhibits the various excellent functions exhibited by cyclodextrin.

The various excellent functions exhibited by cyclodextrin include, for example, the selective expulsion of saturated fatty acids (Non-Patent Document 2), the ability to increase butyric acid bacteria in the human large intestine and efficiently remove active oxygen including carcinogens from the body (Non-Patent Document 3), the ability to reduce small LDL cholesterol, which has been pointed out as the main cause of blood vessel destruction (Non-Patent Document 6), a diet effect (Non-Patent Document 7), as well as the ability to suppress the rise in blood sugar levels in humans as reported in Non-Patent Documents 4 and 5, etc., and other functions that contribute to various human health.

Cyclodextrin also acts to connect cells in the human body and has the function of enhancing the absorption by the human body of high molecular weight collagen and collagen peptides, which form an important part of the skin and play an important role in human health. Non-patent documents 8 and 9 report that alpha-cyclodextrin protects collagen-degrading enzymes, thereby enhancing absorption by the human body, and thus has the effect of alpha-cyclodextrin on the absorption of peptides and proteins.

Therefore, the inventors of the present application have discovered that by mixing powdered fish-derived collagen with powdered cyclodextrin and granulating the mixture, it is possible to provide a collagen-cyclodextrin mixed food composition, which is a novel food composition that has a delicious taste with the unpleasant odor specific to fish-derived collagen removed, can exert the various functions mentioned above that contribute to human health, and can increase the absorption of collagen peptides in the human body.

From the viewpoints of having a delicious taste with the unpleasant odor specific to fish-derived collagen removed, being able to exert the various functions mentioned above that contribute to human health, and being able to increase the absorption of collagen peptides into the human body, the mass ratio when mixing powdered fish-derived collagen and powdered cyclodextrin is preferably in the range of 8:2 to 8:7, as mentioned above, more preferably in the range of 8:2 to 8:6, and even more preferably in the range of 8:4 to 8:5.

In the above, the powdered collagen derived from fish can be fish collagen prepared using fish skin, scales, internal organs, and internal bones such as salmon skin, tuna skin, shark fin, jaw bone, etc., which have traditionally been discarded, as raw materials, for example, fish skin, scales, internal organs, and internal bones such as tuna skin, shark skin, salmon skin, pufferfish skin, shark fin, tilapia skin, scales, jaw bone, etc.

The above-mentioned fish skin, scales, internal organs, and internal bones have traditionally been disposed of as waste. This invention contributes to the effective use of resources by making effective use of these parts, and can help address the SDGs, which are a major international issue today.

In the above, the cyclodextrin may be any one of α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin, or a combination of two or more of these.

In any case, the above-mentioned actions and functions reported in Non-Patent Documents 1 to 9 can be exerted, but from the viewpoint of the function of increasing the absorption of collagen peptides into the human body, it is desirable that the cyclodextrin used contains at least α-cyclodextrin. α-cyclodextrin can also be used alone.

The granulation process carried out after mixing powdered fish-derived collagen and powdered cyclodextrin can be carried out using any granulator capable of producing granular products from powder.

From the viewpoint of producing a fast-dissolving, granular collagen/cyclodextrin mixed food composition, wet granulation (fluidized bed granulation) using a fluidized bed granulator can be adopted.

In the granulation process using a fluidized bed granulator, the temperature of the fluidized bed granulator can be set in the range of 5°C to 120°C in order to suppress browning and the generation of undesirable odors. From this perspective, a more preferable temperature for the fluidized bed granulator is 15°C to 95°C.

The powdered collagen and powdered cyclodextrin derived from fish used as raw materials are mixed uniformly in a powder mixer and then fed into a fluidized bed granulator, whereupon preheating is performed if necessary, and the fluidized bed granulator temperature is set to a range of 5°C to 120°C while using water (normal drinking water) as the medium for granulation. After that, the collagen/cyclodextrin mixed food composition of this embodiment can be obtained through drying and cooling processes.

In this case, by using a sieve of 16 mesh size, a granular collagen/cyclodextrin mixed food composition of 16 mesh pass, i.e., 0.16 mm pass, can be obtained.

The collagen-cyclodextrin mixed food composition of the present invention thus granulated has rapid solubility, dissolving in water (drinking water) in about 2 minutes, and has a delicious taste with the unpleasant odor specific to fish-derived collagen removed. The use of cyclodextrin can increase the absorption of collagen peptides in the human body, and furthermore, it can exert the above-mentioned actions and functions reported in Non-Patent Documents 1 to 9. It can be eaten as is, or mixed with other foods and beverages.

Below, examples of the present invention are described, but the present invention is not limited to the above-described embodiments and the following examples, and can be modified in various ways within the technical scope understood from the description of the claims.

Powdered cyclodextrins include α-cyclodextrin (product name: α-cyclodextrin: Wacker product; CAVAMAX W6 Food) (particle size distribution: 53 μm or less: 75%, 53-106 μm: 24%, 106-250 μm: 0.9%, 200 μm or more: remainder), β-cyclodextrin (product name: β-cyclodextrin: Wacker product; CAVAMAX W7 Food) (particle size distribution: 37 μm or less: 28%, 37-150 μm: 47%, 150-350 μm: 23%, 350 μm or more: 2%), and γ-cyclodextrin (product name: γ-cyclodextrin: Wacker product; CAVAMAX W8) manufactured and sold by CycloChem Co., Ltd. (Tokyo Head Office: 4-3-6 Nihonbashi Honcho, Chuo-ku, Tokyo, PMO Shin-Nihonbashi 3F). Food) (particle size distribution: 53 μm or less: 67%, 53 to 106 μm: 26%, 106 to 250 μm: 6%, 250 μm or more: 1%) was used.

As the powdered collagen derived from fish, we used powdered collagen derived from fish (product name: Premium Fish Collagen NT-B) (particle size: 50 mesh pass = 0.5 mm pass) sold by Nippon Tunabite Co., Ltd. (1-24-7 Shinjuku, Shinjuku-ku, Tokyo).

(Study Test 1)
The amount of α-cyclodextrin was varied in six stages from 1 g to 8 g for 8 g of premium fish collagen NT-B. Each was granulated using a fluidized bed granulator with water (normal drinking water) as the medium, while maintaining the temperature of the fluidized bed granulator in the range of 5°C to 120°C. The granules were then dried and cooled, and a granular collagen/cyclodextrin product with a 16 mesh pass = 0.16 mm pass was obtained using a 16 mesh sieve.

1 g of the produced granular collagen/cyclodextrin granules was added to 50 ml of water (drinking water), and after 2 minutes it was confirmed that the product had completely dissolved in the water. The product was then tasted to determine its taste.

The judgement was carried out by a panel of 10 sensory evaluators. They put 1g of the Premium Fish Collagen NT-B used as the raw material into 50ml of water (drinking water), confirmed that it had completely dissolved in the water after 2 minutes, and then tasted it to compare the results.
Sensory evaluation: No unpleasant odor and very good taste: 3
No bad smell, but improved taste: 2
The odor was improved but the taste was unchanged: 1
No change: 0
The panelists were asked to give scores based on the above evaluation criteria, and the average scores of the 10 sensory evaluation panelists were calculated. The results are shown in Table 1.

(Study Test 2)
Granular collagen-cyclodextrin granules were obtained in the same manner as in Examination Test 1, except that β-cyclodextrin was used instead of α-cyclodextrin in Examination Test 1, and the amount of β-cyclodextrin was changed to 6 levels from 1 g to 9 g. The taste was evaluated by 10 sensory evaluation panelists in the same manner as in Examination Test 1. The results are shown in Table 2.

(Study Test 3)
Granular collagen-cyclodextrin granules were obtained in the same manner as in Examination Test 1, except that γ-cyclodextrin was used instead of α-cyclodextrin in Examination Test 1, and the amount of γ-cyclodextrin was changed to 6 levels from 1 g to 9 g. The taste was evaluated by 10 sensory evaluation panelists in the same manner as in Examination Test 1. The results are shown in Table 3.

(Study Test 4)
A granular collagen-cyclodextrin granule was obtained in the same manner as in Examination Test 1, except that the α-cyclodextrin in Examination Test 1 was replaced with a combination of α-cyclodextrin and β-cyclodextrin, a combination of β-cyclodextrin and γ-cyclodextrin, and a combination of α-cyclodextrin, β-cyclodextrin and γ-cyclodextrin, and the blending amounts in each case were as shown in Table 4. A taste evaluation was then conducted by 10 sensory evaluation panelists in the same manner as in Examination Test 1. The results are shown in Table 4.

From the results of Study Tests 1 to 4, all of the granular collagen/cyclodextrin granules, which were made by combining one or more of α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin with premium fish collagen NT-B, were rapidly soluble and dissolved in water (drinking water) in about 2 minutes.

In addition, as can be seen from the results of Study Tests 1 to 4, whether α-cyclodextrin, β-cyclodextrin, or γ-cyclodextrin was used alone as the cyclodextrin, or whether multiple types of these were used in combination, the product was evaluated as having no unpleasant odor and improved taste compared to a product prepared using only 1 g of premium fish collagen NT-B as the raw material.

Furthermore, from the results of Study Tests 1 to 4, it was found that, from the viewpoint of removing the unpleasant odor specific to fish-derived collagen by mixing and granulating powdered fish-derived collagen and powdered cyclodextrin, the mass ratio when mixing powdered fish-derived collagen and powdered cyclodextrin is preferably in the range of 8:2 to 8:7, more preferably in the range of 8:2 to 8:6, and even more preferably in the range of 8:4 to 8:5.

Claims (1)

Powdered cyclodextrin consisting of one or more of β-cyclodextrin and γ-cyclodextrin and α-cyclodextrin is mixed with powdered collagen derived from fish in a mass ratio of 2:8 to 7:8, and wet-granulated in a fluidized bed granulator using drinking water as a medium while maintaining the temperature of the fluidized bed granulator in the range of 5°C to 120°C. The mixture is then dried and cooled, and sieved through a 16 mesh sieve (16 mesh pass = 0.16 mm pass) to obtain a granular collagen-cyclodextrin granulated product. a method for producing a collagen/cyclodextrin mixed food composition from which the unpleasant odor specific to fish-derived collagen has been removed (however, excluding "a method for producing a collagen/cyclodextrin mixed food composition using a mechanism for removing the unpleasant odor specific to fish-derived collagen by adding a flavoring to the mixture obtained after mixing powdered cyclodextrin consisting of one or more of β-cyclodextrin, γ-cyclodextrin, and α-cyclodextrin with powdered fish-derived collagen") .