Food containing collagens and method for masking off-flavor derived from collagens

Abstract

To provide a novel food having an off-flavor derived from collagens masked, and to provide a novel method that enables masking of an off-flavor derived from collagens in a collagen-containing food.SOLUTION: A food containing 2 to 15 mass% of collagens and 0.3 to 10 mass% of animal fat.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a collagen-containing food and a method for masking an unpleasant taste derived from collagen. [Background technology]

[0002] In hospitals and nursing homes, processed foods that allow efficient intake of nutrients in small amounts, such as nutrient-dense liquid foods and jellies, are used to provide the nutrients necessary for people who cannot eat a sufficient amount of regular food. Among the nutrients in processed foods, milk protein, soy protein, collagen peptide, etc. are used as protein raw materials, but when the protein content is increased, collagen peptide is commonly used from the perspective of raw material costs and suppression of viscosity increase.

[0003] However, collagen peptides have a unique, unpleasant taste derived from the animal they come from, and adding too much of them can make processed foods taste bad.

[0004] Conventionally, a method for reducing such unpleasant flavors derived from collagens has been known in which a flavor improving agent containing a compound selected from the group consisting of ethyl 2-methyl-3-pentenoate, ethyl 2-methyl-4-pentenoate, and β-damascone is used (Patent Document 1). [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2015-181349 Summary of the Invention [Problem to be solved by the invention]

[0006] In view of the above-mentioned prior art, an object of the present invention is to provide a novel food product in which the off-taste derived from collagens is masked, and a novel method for masking the off-taste derived from collagens in a collagen-containing food product. [Means for solving the problem]

[0007] The present invention that solves the above problems includes the following [1] to [6].

[0008] [1] A food product containing 2 to 15% by mass of collagen and 0.3 to 10% by mass of animal fat.

[0009] [2] The food product according to [1], wherein the mass of collagen is 0.8 to 20 when the mass of the animal fat is 1.

[0010] [3] The food product according to [1] or [2], which is an oil-in-water emulsion.

[0011] [4] A food product according to [1] or [2] that is liquid at room temperature.

[0012] [5] A method for masking an off-taste caused by collagen in a collagen-containing food, comprising blending animal fat into the collagen-containing food.

[0013] [6] A masking agent containing animal fat as an active ingredient for the off-flavor caused by collagen in collagen-containing foods. [Effects of the Invention]

[0014] According to the present invention, it is possible to provide a food product in which the off-taste derived from collagens is masked. Furthermore, according to the present invention, it is possible to mask the off-taste derived from collagens in a collagen-containing food product. DETAILED DESCRIPTION OF THE INVENTION

[0015] The present invention will be described in detail below by way of example. In the embodiments of the present invention, A (numerical value) to B (numerical value) means A or more and B or less. Furthermore, the numerical ranges described are merely examples, and ranges obtained by appropriately combining the upper and lower limits of each range and the numerical values ​​of the examples can also be preferably used. Furthermore, terms such as "contain" or "comprise" may be interpreted as "essentially consisting of" or "consisting only of."

[0016] In the present invention, "off-flavor derived from collagens" means an off-flavor unique to the animal of origin (fishy odor of game or fish).

[0017] In the present invention, "masking of off-tastes" means that when the food of the present invention is eaten, the off-taste derived from collagens is not detected or is detected clearly weaker compared to a food that does not contain animal fat.

[0018] <Food> The food of the present invention contains 2 to 15 mass % of collagens and 0.3 to 10 mass % of animal fat. By adopting the above-mentioned configuration, it is possible to mask the unpleasant taste caused by collagen in foods containing collagen.

[0019] The food product of the present invention may be eaten as is or may be added to another food product. When added to another food product, it is preferable to add the food product of the present invention so that the content of the food product of the present invention in the entire food product after addition is 20 to 60% by mass.

[0020] The food product of the present invention is preferably in a fluid state at room temperature (15 to 25°C).

[0021] The food of the present invention is preferably a processed food.

[0022] The food of the present invention is preferably an oil-in-water emulsion, which can be obtained by adding animal fat to a composition containing collagen peptide and mixing the mixture.

[0023] The oil-in-water emulsion of the present invention is preferably used as a nursing care food, such as a blender food (a food made into a paste by blending), a swallowing food (a food made by adding a thickness adjuster to a beverage, a staple food (such as porridge), or a soup to give it a thick consistency), or a liquid food. By mixing the oil-in-water emulsion of the present invention with other ingredients, a mixer meal can be prepared.

[0024] The food of the present invention preferably has an energy (Kcal) per 100 g of 50 or more, more preferably 80 or more, and even more preferably 100 or more.

[0025] Furthermore, the food of the present invention preferably has an energy (Kcal) per 100 g of 450 or less, more preferably 400 or less, and even more preferably 300 or less.

[0026] The food of the present invention preferably has an energy (Kcal) per 100 g of 50 to 450, more preferably 80 to 400, and even more preferably 100 to 300. If the energy content per 100 g is within the above range, it is more preferable from the viewpoint of energy intake efficiency.

[0027] The energy content per 100 g of the food of the present invention can be calculated according to the modified Atwater method.

[0028] [Tallow] In the present invention, animal tallow refers to fats and oils derived from animals such as cattle, pigs, sheep, and chickens. Animal tallow can be obtained by heating a raw material (raw fat), squeezing the oil with a press, and filtering and refining the oil. Animal tallow used as a food ingredient (beef tallow, lard, chicken oil, etc.) may also be used.

[0029] In the present invention, the animal fat is preferably liquid or semi-solid at room temperature. Examples of animal fats that are liquid or semi-solid at room temperature include lard and chicken oil, and in the present invention, it is more preferable to use lard or chicken oil as the animal fat.

[0030] The food product of the present invention contains 0.3% by mass or more of tallow, preferably 0.4% by mass or more, more preferably 0.5% by mass or more, and even more preferably 1% by mass or more.

[0031] Furthermore, the food product of the present invention contains 10% by mass or less of animal fat, preferably 8% by mass or less, more preferably 5% by mass or less, and even more preferably 3% by mass or less.

[0032] The food of the present invention contains 0.3 to 10% by mass of animal fat, preferably 0.4 to 8% by mass, more preferably 0.5 to 5% by mass, and even more preferably 1 to 3% by mass. When the tallow content is within the above range, the effect of suppressing the off-flavor derived from collagen is more excellent. If the tallow content in the food product of the present invention exceeds 10% by mass, the characteristic flavor derived from the tallow becomes stronger, which is undesirable.

[0033] The tallow content in the food of the present invention can be measured by a conventional method, for example, by extracting fats and oils from an oil-in-water emulsion with a solvent such as petroleum ether and measuring the mass of the extracted fats and oils.

[0034] [Collagen] In the present invention, collagens are collagens derived from animals. Specifically, collagens obtained by processing raw materials such as the skin, bone, cartilage, or tendons of animals such as cows, pigs, and chickens, or the skin, bone, cartilage, or scales of fish such as threadfin bream and salmon in a conventional manner, low-molecular-weight collagen, gelatin obtained by heat-denaturing these collagens or low-molecular-weight collagens, collagen peptides obtained by hydrolyzing the collagens or gelatins with acids, alkalis, or enzymes, and extracts containing these collagens or low-molecular-weight collagens can be used as desired. The collagens of the present invention have a unique off-taste (fishy smell of game or fish) derived from the animal of origin.

[0035] In the present invention, it is preferable to use collagen peptides obtained by hydrolyzing collagen or gelatin with an acid, alkali, or enzyme, and it is preferable that the average molecular weight of the collagen peptides is 10,000 or less. The collagen peptides can be used alone or in combination of two or more. Commercially available collagen peptides can also be used. Examples of the collagen peptides include "FCP" and "GELITA SOL NPS" manufactured by Nippi Corporation, and "F5000HD," "P5000HD," "F2000HD," and "P2000HD" manufactured by Rousselot.

[0036] The average molecular weight of the collagen peptide in the present invention is a weight-average molecular weight (Mw) and is preferably 1000 to 10000, more preferably 1500 to 7000, and most preferably 2000 to 5000. When the average molecular weight is within the above range, an increase in viscosity of the food product of the present invention is easily suppressed. The weight-average molecular weight can be calculated according to the method described in "20-2 Average Molecular Weight" of the 10th edition of the Photographic Gelatin Test Method (PAGI method) of the Japan Gelatin and Collagen Peptide Industry Association. The PAGI method is a method for estimating the molecular weight distribution of collagen peptides by obtaining a chromatogram using gel filtration with high-performance liquid chromatography.

[0037] The food product of the present invention contains collagen in an amount of 2% by mass or more, preferably 3% by mass or more, more preferably 4% by mass or more, and even more preferably 5% by mass or more.

[0038] Furthermore, the food product of the present invention contains collagens in an amount of 15% by mass or less, preferably 13% by mass or less, more preferably 12% by mass or less, and even more preferably 10% by mass or less.

[0039] The food product of the present invention contains 2 to 15 mass % of collagens, preferably 3 to 13 mass %, more preferably 4 to 12 mass %, and even more preferably 5 to 10 mass %. When the collagen content is within the above range, the effect of suppressing the unpleasant taste caused by collagen is more excellent.

[0040] The food of the present invention contains collagens such that, when the mass of the animal fat contained in the food of the present invention is taken as 1, the mass of the collagens is preferably 0.8 or more, more preferably 1 or more, even more preferably 1.5 or more, and even more preferably 2 or more.

[0041] The food of the present invention contains collagens such that, when the mass of the animal fat contained in the food of the present invention is taken as 1, the mass of collagens is preferably 20 or less, more preferably 16 or less, even more preferably 12 or less, and even more preferably 8 or less.

[0042] The food of the present invention contains collagens such that the mass of collagens is preferably 0.8 to 20, more preferably 1 to 16, even more preferably 1.5 to 12, and even more preferably 2 to 8, when the mass of animal fat contained in the food of the present invention is taken as 1. When the mass of collagen is within the above range when the mass of animal fat is taken as 1, the effect of suppressing off-flavors originating from collagen is more excellent.

[0043] [Other fats and oils] The food product of the present invention may contain fats and oils other than animal fats. The fats and oils other than animal fats are not particularly limited, and edible animal and vegetable oils can be used. For example, coconut oil, palm kernel oil, palm oil, palm fractionated oils (palm olein, palm superolein, palm midfraction, palm stearin, etc.), shea butter, shea fractionated oil, sal fat, sal fractionated oil, illipe butter, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, olive oil, perilla oil, linseed oil, peanut oil, milk fat, cocoa butter, etc. can be used. The above fats and oils may be used alone or in combination of two or more. In the present invention, the oils and fats other than animal tallow are preferably oils and fats that are liquid at 20° C. The oils and fats that are liquid at 20° C. are preferably one or more selected from soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice bran oil, corn oil, sesame oil, olive oil, perilla oil, linseed oil, palm olein, and palm superolein.

[0044] The food of the present invention preferably contains 5 to 20 mass %, more preferably 7 to 18 mass %, and even more preferably 10 to 15 mass % of the fats and oils other than animal tallow in total together with the animal tallow. When the total content of animal fats and oils other than animal fats is within the above range, a food product that is easier to eat and has a high lipid content can be obtained.

[0045] [protein] The food product of the present invention may contain proteins other than collagens. As the proteins other than collagens, egg white protein, milk protein (total milk protein, casein, whey, etc.), soy protein, etc. can be used as protein supply materials, but milk protein (total milk protein, casein, whey, etc.) is preferred from the viewpoints of flavor and suppression of viscosity increase.

[0046] The food of the present invention preferably contains 3 to 20 mass %, more preferably 5 to 15 mass %, and even more preferably 7 to 12 mass % of the protein other than the collagens in total with the collagens. When the total content of collagens and proteins other than collagens is within the above range, a food product that is easier to eat and has a high protein content can be obtained.

[0047] The content of collagens or proteins other than collagens in the food of the present invention can be determined by the Kjeldahl method. Alternatively, the protein content may be calculated based on product information from the raw material manufacturer.

[0048] [water] The food of the present invention may contain water. In the present invention, the type of water is not particularly limited, and tap water, well water, purified water, ion-exchanged water, etc. can be used.

[0049] The food of the present invention contains water in an amount of preferably 65 to 90 mass %, more preferably 70 to 87 mass %, and even more preferably 75 to 85 mass %. When the water content is within the above range, a food product that is in a fluid state at room temperature is easily obtained.

[0050] The water content can be calculated by adding up the water content of each ingredient (including water added with fresh water, etc.). The water content of ingredients other than the blended water can be calculated by the conventional loss on drying method (105°C, 4 hours).

[0051] [emulsifier] The food of the present invention may contain an emulsifier. The emulsifier is not particularly limited as long as it is an emulsifier used in foods. Examples of emulsifiers include glycerin fatty acid esters, organic acid monoglycerides, polyglycerin fatty acid esters, propylene glycol fatty acid esters, polyglycerin condensed ricinoleic acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, lecithin, and modified starch, and one or more of these can be used. Polyglycerin fatty acid esters are preferred.

[0052] The food of the present invention contains an emulsifier in an amount of preferably 0.1 to 3 mass %, more preferably 0.3 to 2 mass %, and even more preferably 0.5 to 1.5 mass %.

[0053] [Other ingredients] The food product of the present invention may contain ingredients other than those mentioned above depending on the purpose, as long as the effects of the present invention are not impaired. For example, it may contain various nutrients such as sugars, vitamins, and minerals, and food additives such as thickeners, flavorings, and flavoring materials.

[0054] <How to mask strange tastes> The present invention also relates to a method for masking an off-taste caused by collagen in a collagen-containing food, which comprises blending animal fat into the collagen-containing food.

[0055] As mentioned above, the unpleasant taste caused by collagen can be masked by mixing collagen with animal fat. Details of the type and content of collagen and animal fat to be mixed are as explained in the "Food" section above.

[0056] <Taste masking agent> The present invention also relates to a masking agent for the off-taste caused by collagen in collagen-containing foods, which contains animal fat as an active ingredient. The collagen-containing foods, animal fat, etc. are as described above in the section on "Foods."

[0057] The masking agent of the present invention can be added, for example, in the production process of a collagen-containing food to obtain a food in which the off-taste derived from collagen is masked. The method for adding the masking agent of the present invention to a food is not particularly limited, and it may be added by uniformly mixing the masking agent with the food.

[0058] The present invention will be explained in more detail below with reference to examples and comparative examples, but the present invention is not limited to these examples at all. [Example]

[0059] [Liquid food manufacturing] According to the formulation in Table 1, collagen peptide, total milk protein, emulsifier, and water were placed in a heatable container equipped with a propeller agitator and heated while stirring at 100 rpm until the product temperature reached 90°C. Next, the raw materials were dissolved while maintaining the product temperature at 90° C., and then cooled to a product temperature of 20° C. The oil and fat raw materials (beef tallow or lard was heated and dissolved) were added little by little to the mixture, and emulsification was carried out using a tabletop homomixer at 6500 rpm for 10 minutes to produce a liquid diet.

[0060] The raw materials used are as follows: Collagen peptide (product name "GELITA SOL NPS", manufactured by Nippi Corporation, protein content 93% by mass) ○ Comprehensive milk protein (product name "Solmiko MPC80", manufactured by Oishi Kasei Co., Ltd., protein content 81% by mass) Rapeseed oil (product name: "Nissin Canola Oil Healthy Light," manufactured by Nisshin Oillio Group, Ltd.) Pork fat (product name "Wagyu Fat" manufactured by Gourmet Foods Co., Ltd.), a semi-solid fat at room temperature Beef tallow (product name "Pure Lard" manufactured by Megmilk Snow Brand Co., Ltd.), a fat that is solid at room temperature Chicken oil (product name "Pure Chicken Oil" manufactured by Sanukitori Honpo Co., Ltd.), a liquid oil at room temperature Emulsifier (product name "Poem J-0081HV", manufactured by Riken Vitamin Co., Ltd.)

[0061] [Sensory evaluation] Five expert panel members tasted 5 mL of each liquid diet and agreed on the evaluation criteria below. (Evaluation criteria) Evaluation of Masking Effect (Comparison of Examples 1 to 6 with Comparative Example 1, Example 7 with Comparative Example 2, and Comparative Example 3 with Comparative Example 4) ×: An off-flavor derived from collagen peptide equivalent to that of the comparative example is sensed, or an off-flavor derived from collagen peptide is sensed stronger than that of the comparative example. ○: The strange taste derived from collagen peptides was felt to be weaker than in the comparative example. ◎: No strange taste originating from collagen peptides.

[0062] [Explanation of the table] "Collagen / tallow" is the mass of collagen peptides when the mass of tallow is set to 1. "Protein content (% by mass)" refers to the protein content (derived from total milk protein and collagen peptide) in the entire liquid diet. The protein content was calculated from the protein content of each ingredient. "Energy (Kcal)" is the energy per 100g of liquid food, calculated according to the modified Atwater method.

[0063] [Table 1]

[0064] [Consideration] The liquid diets (Examples 1 to 7) containing 4 to 8 mass % of collagen peptide and 0.5 to 10 mass % of animal fat had reduced off-flavors derived from collagen peptide. In Example 3, no unpleasant taste derived from collagen peptide was detected, but a flavor derived from lard was detected. Therefore, it was considered that the content of animal fat in the food product should preferably be less than 10% by mass.

[0065] [Production and evaluation of blended food] 100g of tamagoyaki (rolled omelet) and 50g of the liquid diet of Example 6 were placed in a stainless steel bowl and mixed at 14,000 rpm for approximately 1 minute using a hand mixer to produce a homogeneous blended diet. The blended diet produced did not have any unpleasant tastes due to the collagen peptides. [Industrial Applicability]

[0066] The present invention can be used for processed foods such as nutrient-dense liquid foods and jellies, which allow efficient intake of nutrients in small amounts.

Claims

1. A food product containing 2 to 15% by mass of collagen and 0.3 to 10% by mass of animal fat.

2. The food according to claim 1, wherein the mass of the collagen is 0.8 to 20 when the mass of the animal fat is 1.

3. 3. The food product according to claim 1, which is an oil-in-water emulsion.

4. 3. The food product according to claim 1 or 2, which is in a fluid state at room temperature.

5. A method for masking off-tastes resulting from collagen in a collagen-containing food product, comprising blending animal fat into the collagen-containing food product.

6. A masking agent containing animal fat as an active ingredient for the off-taste caused by collagen in collagen-containing foods.

Images