Collagen-containing composition and method for producing the same, collagen-containing composition for addition to foods and drinks, and collagen odor masking agent and masking method

Abstract

To provide a collagen-containing composition and a method for producing the same, a collagen-containing composition for addition to foods and drinks, and a collagen odor masking agent and a masking method that enable effective masking of collagen odor.SOLUTION: A collagen-containing composition contains collagen, a steviol glycoside, α-glucosyl rutin, and diethyl succinate and / or diethyl malonate.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a collagen-containing composition and a method for producing the same, a collagen-containing composition for use as an additive in foods and beverages, and a masking agent and masking method for collagen odor. [Background technology]

[0002] In recent years, with the rise in awareness of irregular eating habits and beauty, there has been an increasing demand for nutritional supplements and dietary supplements containing nutrients such as amino acids, vitamins, minerals, and animal-derived extracts containing various nutrients, in order to efficiently replenish necessary nutrients.

[0003] The nutritional supplements and dietary supplements contain various ingredients (hereinafter sometimes referred to as "raw materials"), and it is known that some of the raw materials themselves have an unpleasant odor (an odor that humans find unpleasant, hereinafter sometimes referred to as "unpleasant odor"). Such odors can reduce the product value of the nutritional supplements and dietary supplements.

[0004] Collagen, for example, is known as a component whose unpleasant odor is a problem in itself. As a technique for reducing the odor of collagen, for example, a collagen odor masking agent containing a specific steviol glycoside is described (Patent Document 1). However, the effectiveness of masking agents to date has not been sufficient, and there is a strong demand for the prompt development of technology that can effectively mask the collagen odor. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2008-037758 Summary of the Invention [Problem to be solved by the invention]

[0006] The present invention aims to solve the above-mentioned problems of the prior art and to achieve the following objectives: That is, the present invention aims to provide a collagen-containing composition and a method for producing the same, a collagen-containing composition for use as an additive in foods and beverages, and a collagen odor masking agent and masking method that can effectively mask the collagen odor. [Means for solving the problem]

[0007] As a result of intensive research conducted by the inventors to achieve the above-mentioned object, they have discovered that it is possible to provide a collagen-containing composition and a method for producing the same, a collagen-containing composition for use as an additive in food and beverages, and a collagen odor masking agent and masking method, which can effectively mask the collagen odor by using a collagen-containing composition containing collagen, steviol glycoside, α-glucosyl rutin, and diethyl succinate and / or diethyl malonate.

[0008] The present invention is based on the above findings by the present inventors, and the means for solving the above problems are as follows: <1> Collagen and steviol glycosides, α-Glucosylrutin and and diethyl succinate and / or diethyl malonate. <2> The amount of the steviol glycoside is 0.0001% by mass or more and 0.5% by mass or less. <1> The collagen-containing composition according to claim 1. <3> The amount of the α-glucosylrutin is 0.0001% by mass or more and 0.1% by mass or less. <1> The collagen-containing composition according to claim 1. <4> The amount of diethyl succinate is 0.0001% by mass or more and 0.01% by mass or less. <1> The collagen-containing composition according to claim 1. <5> The amount of collagen is 50% by mass or more and 95% by mass or less. <1> The collagen-containing composition according to claim 1. <6> The amount of diethyl malonate is 0.00001% by mass or more and 0.01% by mass or less. <1> The collagen-containing composition according to claim 1. <7> The above-mentioned food and drink <1> The collagen-containing composition according to claim 1. <8> The above-mentioned is a powder or granule. <1> The collagen-containing composition according to claim 1. <9> A method for producing a collagen-containing composition, characterized by including a mixing step of mixing collagen, steviol glycoside, α-glucosyl rutin, and diethyl succinate and / or diethyl malonate. <10> The aforementioned <1> from <8> The collagen-containing composition for use as an additive to food or drink is characterized by comprising the collagen-containing composition according to any one of the above. <11> It is added to collagen-containing products, This is a collagen odor masking agent characterized by containing steviol glycoside, α-glucosyl rutin, and diethyl succinate and / or diethyl malonate. <12> The collagen-containing product is water, coffee, tea, fruit juice, miso soup, soup, or dairy product containing collagen. <11> It is a collagen odor masking agent described in <13> The aforementioned <11> or <12> This is a method for masking the collagen odor, characterized by using the collagen odor masking agent described in 1. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide a collagen-containing composition and a method for producing the same, a collagen-containing composition for use as an additive in foods and beverages, and a collagen odor masking agent and masking method, all of which can effectively mask the collagen odor. DETAILED DESCRIPTION OF THE INVENTION

[0010] (Collagen-containing composition) The collagen-containing composition contains collagen, steviol glycoside, α-glucosylrutin, diethyl succinate and / or diethyl malonate, and may further contain other ingredients.

[0011] -collagen- The collagen is not particularly limited and can be appropriately selected depending on the purpose. Examples thereof include collagen, collagen peptide, and gelatin. Among these, collagen peptide is preferred.

[0012] The type of collagen is not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include type I collagen, type II collagen, type III collagen, type IV collagen, type V collagen, type VI collagen, type VII collagen, type VIII collagen, type IX collagen, type X collagen, type XI collagen, type XV collagen, type XVII collagen, type XVIII collagen, etc. These may be used alone or in combination of two or more types.

[0013] The collagen can be obtained by extraction and purification from animals or fish. The origin of the collagen is not particularly limited and can be appropriately selected depending on the purpose. Examples include animals such as mammals and birds, such as cows, pigs, chickens, and whales, and fish such as flounder, salmon, sardines, tuna, and sharks. The collagen may be a commercially available product.

[0014] The collagen peptide is a peptide derived from collagen and can be obtained by decomposing collagen or gelatin, specifically, by the action of collagenase. The collagen peptide can be a commercially available product, such as Nippi Peptide PS-1 manufactured by Nippi Corporation.

[0015] The gelatin is a water-soluble protein obtained by extracting collagen with water by heating. The gelatin may be a commercially available product.

[0016] The lower limit of the amount of collagen in the collagen-containing composition is not particularly limited and can be selected appropriately depending on the purpose. However, in terms of effectively masking the collagen odor, the amount is preferably 50% by mass or more, more preferably 55% by mass or more, even more preferably 60% by mass or more, particularly preferably 65% ​​by mass or more, and most preferably 70% by mass or more. The upper limit of the amount of collagen in the collagen-containing composition is not particularly limited and can be selected appropriately depending on the purpose. However, in terms of effectively masking the collagen odor, it is preferably 95% by mass or less, more preferably 90% by mass or less, even more preferably 85% by mass or less, particularly preferably 83% by mass or less, and most preferably 80% by mass or less. Note that a numerical range having any of the numerical values ​​shown as the lower limit and any of the numerical values ​​shown as the upper limit as the lower limit and upper limit can be set as a preferred range. Among these, from the viewpoint of effectively masking the collagen odor, 50% by mass or more and 95% by mass or less is preferred, 55% by mass or more and 90% by mass or less is more preferred, 60% by mass or more and 85% by mass or less is even more preferred, 65% by mass or more and 83% by mass or less is particularly preferred, and 70% by mass or more and 80% by mass or less is most preferred.

[0017] -Steviol glycoside- The steviol glycoside has a structure in which a sugar or a sugar chain is bound to a hydroxyl group and / or a carboxyl group in the steviol structure. That is, it is sufficient that a sugar or a sugar chain is bound to only one or both of the hydroxyl group and the carboxyl group in steviol. The sugars constituting the sugar chain are not particularly limited and can be selected appropriately depending on the purpose, but hexoses such as glucose are preferred, and glucose is more preferred. The number of sugars constituting the sugar chain and the bond type of the sugars in the sugar chain are not particularly limited and can be selected appropriately depending on the purpose. The binding mode of the sugar or sugar chain to the hydroxyl group or carboxyl group is not particularly limited and can be appropriately selected depending on the purpose, and may be either an α-bond or a β-bond.

[0018] The steviol glycoside is not particularly limited as long as it is a glycoside with steviol as the skeleton, and can be appropriately selected depending on the purpose, but α-glucosylated steviol glycoside is preferred. The α-glucosylated steviol glycoside is not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include α-monoglucosyl stevioside, α-diglucosyl stevioside, α-monoglucosyl rebaudioside A, and α-diglucosyl rebaudioside A. These may be used alone or in combination of two or more.

[0019] The steviol glycoside may be obtained by enzymatically treating a stevia extract. The enzyme treatment is not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include α-glucosyltransferase treatment.

[0020] The steviol glycoside can be a commercially available product, such as SK Sweet Z3 manufactured by Nippon Paper Industries Co., Ltd.

[0021] The lower limit of the amount of steviol glycoside in the collagen-containing composition is not particularly limited and can be selected appropriately depending on the purpose. However, in terms of effectively masking the collagen odor, the amount is preferably 0.0001% by mass or more, more preferably 0.0005% by mass or more, even more preferably 0.001% by mass or more, particularly preferably 0.002% by mass or more, and most preferably 0.003% by mass or more. There is no particular upper limit to the amount of steviol glycoside in the collagen-containing composition, and it can be selected appropriately depending on the purpose. However, in terms of effectively masking the collagen odor, it is preferably 0.5% by mass or less, more preferably 0.1% by mass or less, even more preferably 0.05% by mass or less, particularly preferably 0.01% by mass or less, and most preferably 0.007% by mass or less. Note that a numerical range having any of the numerical values ​​shown as the lower limit and any of the numerical values ​​shown as the upper limit as the lower limit and upper limit can be set as a preferred range. Among these, in terms of effectively masking the collagen odor, 0.0001% by mass or more and 0.5% by mass or less is preferred, 0.0005% by mass or more and 0.1% by mass or less is more preferred, 0.001% by mass or more and 0.05% by mass or less is even more preferred, 0.002% by mass or more and 0.01% by mass or less is particularly preferred, and 0.003% by mass or more and 0.007% by mass or less is most preferred.

[0022] -α-Glucosylrutin- The α-glucosylrutin is not particularly limited and can be appropriately selected depending on the purpose.

[0023] The α-glucosylrutin may be obtained by enzymatically treating rutin derived from, for example, sophora japonica, citrus fruits, buckwheat, etc. Among these, enzymatically treating rutin derived from sophora japonica is preferred. The enzyme treatment is not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include α-glucosyltransferase treatment.

[0024] The α-glucosylrutin can be a commercially available product, such as αG Rutin P and Sophora Japonicus Flavoring EX-HT, both manufactured by Toyo Sugar Refining Co., Ltd.

[0025] There is no particular limit to the lower limit of the amount of α-glucosyl rutin in the collagen-containing composition, and it can be selected appropriately depending on the purpose. However, in terms of effectively masking the collagen odor, it is preferably 0.0001% by mass or more, more preferably 0.0005% by mass or more, even more preferably 0.001% by mass or more, particularly preferably 0.003% by mass or more, and most preferably 0.015% by mass or more. There is no particular upper limit to the amount of α-glucosyl rutin in the collagen-containing composition and it can be selected appropriately depending on the purpose, but in terms of effectively masking the collagen odor, it is preferably 0.1% by mass or less, more preferably 0.08% by mass or less, even more preferably 0.06% by mass or less, particularly preferably 0.05% by mass or less, and most preferably 0.04% by mass or less. Note that a numerical range having any of the numerical values ​​shown as the lower limit and any of the numerical values ​​shown as the upper limit as the lower limit and upper limit can be set as a preferred range. Among these, in terms of effectively masking the collagen odor, 0.0001% by mass or more and 0.1% by mass or less is preferred, 0.0005% by mass or more and 0.08% by mass or less is more preferred, 0.001% by mass or more and 0.06% by mass or less is even more preferred, 0.003% by mass or more and 0.05% by mass or less is particularly preferred, and 0.015% by mass or more and 0.04% by mass or less is most preferred.

[0026] -Diethyl succinate and / or diethyl malonate- The collagen-containing composition contains at least one of diethyl succinate and diethyl malonate, which are fatty acid alkyl esters. Among these, those containing diethyl succinate and diethyl malonate are preferred.

[0027] The diethyl succinate is also called diethyl succinate or ethyl succinate. Commercially available diethyl succinate can be used, for example, diethyl succinate manufactured by Inoue Perfumery Manufacturing Co., Ltd.

[0028] The lower limit of the amount of diethyl succinate in the collagen-containing composition is not particularly limited and can be selected appropriately depending on the purpose. However, in terms of effectively masking the collagen odor, the amount is preferably 0.0001% by mass or more, more preferably 0.0003% by mass or more, even more preferably 0.0005% by mass or more, particularly preferably 0.0008% by mass or more, and most preferably 0.001% by mass or more. There is no particular upper limit to the amount of diethyl succinate in the collagen-containing composition, and it can be selected appropriately depending on the purpose. However, in terms of effectively masking the collagen odor, it is preferably 0.01% by mass or less, more preferably 0.008% by mass or less, even more preferably 0.005% by mass or less, particularly preferably 0.0026% by mass or less, and most preferably 0.0024% by mass or less. Note that a numerical range having any of the numerical values ​​shown as the lower limit and any of the numerical values ​​shown as the upper limit as the lower limit and upper limit can be set as a preferred range. Among these, in terms of effectively masking the collagen odor, 0.0001% by mass or more and 0.01% by mass or less is preferred, 0.0003% by mass or more and 0.008% by mass or less is more preferred, 0.0005% by mass or more and 0.005% by mass or less is even more preferred, 0.0008% by mass or more and 0.0026% by mass or less is particularly preferred, and 0.001% by mass or more and 0.0024% by mass or less is most preferred.

[0029] The diethyl malonate is also called diethyl malonate or ethyl malonate. Commercially available diethyl malonate can be used, for example, diethyl malonate manufactured by Inoue Perfumery Manufacturing Co., Ltd.

[0030] The lower limit of the amount of diethyl malonate in the collagen-containing composition is not particularly limited and can be selected appropriately depending on the purpose. However, in terms of effectively masking the collagen odor, the amount is preferably 0.00001% by mass or more, more preferably 0.00003% by mass or more, even more preferably 0.00005% by mass or more, particularly preferably 0.00008% by mass or more, and most preferably 0.0001% by mass or more. There is no particular upper limit to the amount of diethyl malonate in the collagen-containing composition, and it can be selected appropriately depending on the purpose. However, in terms of effectively masking the collagen odor, it is preferably 0.01% by mass or less, more preferably 0.005% by mass or less, even more preferably 0.001% by mass or less, particularly preferably 0.00023% by mass or less, and most preferably 0.00021% by mass or less. Note that a numerical range having any of the numerical values ​​shown as the lower limit and any of the numerical values ​​shown as the upper limit as the lower limit and upper limit can be set as a preferred range. Among these, in terms of effectively masking the collagen odor, 0.00001% by mass or more and 0.01% by mass or less is preferred, 0.00003% by mass or more and 0.005% by mass or less is more preferred, 0.00005% by mass or more and 0.001% by mass or less is even more preferred, 0.00008% by mass or more and 0.00023% by mass or less is particularly preferred, and 0.0001% by mass or more and 0.00021% by mass or less is most preferred.

[0031] -Other ingredients- The other ingredients are not particularly limited and can be appropriately selected depending on the purpose. Examples of the other ingredients include vitamins such as vitamin A, vitamin B, vitamin C, vitamin D, vitamin E, hesperidin, and inositol; amino acids or salts thereof; peptide-containing substances such as peptide-containing substances containing plant-derived peptides such as maca extract and sesame extract, and peptide-containing substances containing seaweed-derived peptides such as wakame extract and kelp extract; minerals such as calcium, magnesium, zinc, iron, manganese, copper, selenium, chromium, and molybdenum; functional ingredients such as lemon balm, pig placenta extract, coenzyme Q10, α-lipoic acid, L-carnitine, and turmeric; various polyphenols; disintegrants such as partially pregelatinized starch and sodium starch glycolate; indigestible dextrin, starch hydrolysates, lactose, vitamin B6, and the like. Examples of suitable additives include excipients such as yeast, dextrin, and corn starch; natural polysaccharides such as pullulan, gum arabic, xanthan gum, guar gum, and alginic acid; powdered cellulose; crystalline cellulose; cellulose derivatives such as hydroxypropyl cellulose and hydroxypropylmethylcellulose; sugar alcohols such as reduced maltose syrup, xylitol, sorbitol, mannitol, and maltitol; disaccharides such as trehalose, palatinose, and isomalt; soybean polysaccharides; binders such as corn protein; adhesives; colorants such as titanium oxide and iron oxide; pH adjusters or buffers such as phytic acid, citric acid, succinic acid, sodium citrate, sodium acetate, DL-malic acid, phosphoric acid, and disodium phosphate; antioxidants; emulsifiers such as glycerin fatty acid esters; and flavoring agents. These may be used alone or in combination.

[0032] The collagen-containing composition is not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include foods and beverages, cosmetics, etc. Among these, foods and beverages are preferred.

[0033] The form of the collagen-containing composition is not particularly limited and can be appropriately selected depending on the purpose, and examples include powder, granules, liquid, etc. Among these, powder or granules are preferred.

[0034] (Method of producing collagen-containing composition) The method for producing the collagen-containing composition includes a mixing step, and may further include other steps.

[0035] -Mixing process- The mixing step is a step of mixing collagen, steviol glycoside, α-glucosylrutin, and diethyl succinate and / or diethyl malonate. The collagen is as described above in (Collagen-containing composition). The steviol glycoside is as described above in (Collagen-containing composition). The α-glucosylrutin is as described above in (Collagen-containing composition). The diethyl succinate and / or diethyl malonate are as described above in (Collagen-containing composition).

[0036] In the mixing step, other components may be further mixed, if necessary. The other components are as described above in (Collagen-containing composition).

[0037] In the mixing step, the collagen, the steviol glycoside, the α-glucosyl rutin, the diethyl succinate and / or diethyl malonate, and, if necessary, the other components may be mixed all at once, or any component may be mixed in multiple batches.

[0038] The mixture obtained in the mixing step may be in the form of a powder or granules. The mixing step can produce a collagen-containing composition in the form of powder or granules.

[0039] The mixing can be carried out using a known device, such as a container tumbler, a V-type mixer, a Bohle container mixer, or a fluidized bed granulator. The conditions such as the temperature and time of the mixing are not particularly limited and can be selected appropriately.

[0040] (Collagen-containing composition for food and beverage additives) The collagen-containing composition for use as an additive to foods and beverages contains a collagen-containing composition, and may further contain other ingredients. The collagen-containing composition is as described above in (Collagen-containing composition).

[0041] The food and drink may be selected appropriately without any particular limitation, and examples thereof include water, coffee, tea, fruit juice drinks, and dairy products.

[0042] (Collagen odor masking agent) The collagen odor masking agent contains steviol glycoside, α-glucosyl rutin, diethyl succinate and / or diethyl malonate, and may further contain other ingredients. The steviol glycoside is as described above in (Collagen-containing composition). The α-glucosylrutin is as described above in (Collagen-containing composition). The diethyl succinate and / or diethyl malonate are as described above in (Collagen-containing composition).

[0043] The collagen odor masking agent is added to collagen-containing products. The collagen odor of the collagen-containing product can be masked by adding a masking agent for the collagen odor to the collagen-containing product.

[0044] The collagen-containing product is not particularly limited and can be selected appropriately. Examples include collagen-containing beverages such as water, coffee, tea, and fruit juice drinks, soups such as miso soup and soup, and dairy products. The collagen is as described above in (Collagen-containing composition).

[0045] (How to mask the collagen smell) The method for masking the collagen odor uses a collagen odor masking agent. The collagen odor masking agent is as described above in (Collagen odor masking agent).

[0046] The method of using the collagen odor masking agent is not particularly limited and can be appropriately selected depending on the purpose. For example, the method may include adding the collagen odor masking agent to a food or drink. The food and drink is not particularly limited and can be appropriately selected depending on the purpose. Examples thereof include water, coffee, tea, fruit juice drinks, and dairy products. [Example]

[0047] Examples of the present invention will be described below, but the present invention is not limited to these examples in any way.

[0048] <Production of collagen-containing composition> (Comparative Example 1) A collagen-containing composition was produced by mixing collagen peptide (Nippi Peptide PS-1, Nippi Corporation), indigestible dextrin (Fibersol 2, Matsutani Chemical Industry Co., Ltd.), starch hydrolysate (TK-16, Matsutani Chemical Industry Co., Ltd.), sodium vitamin C (sodium L-ascorbate, Watanabe Chemical Co., Ltd.), lemon balm (Lemon Balm Powder MF, Maruzen Pharmaceutical Co., Ltd.), porcine placenta extract powder (P-Placenta Extract, Nippon Meat Packers Central Research Institute), and a glycerin fatty acid ester preparation (Poem DOV-100C, Riken Vitamin Co., Ltd.) to achieve the contents (mass%) shown in Table 1. Table 1 shows the content of each preparation, and Table 2 shows the content of each ingredient.

[0049] [Table 1]

[0050] [Table 2]

[0051] (Comparative Example 2) As shown in Table 1, a collagen-containing composition was produced in the same manner as in Comparative Example 1, except that steviol glycoside (SK Sweet Z3, Nippon Paper Industries Co., Ltd.) was added to 0.005% by mass, a fatty acid alkyl ester-containing fragrance was added to 0.055% by mass, and the content of starch hydrolysate was changed from 9.200% by mass to 9.140% by mass.

[0052] The content of diethyl succinate in the fatty acid alkyl ester-containing fragrance was 4.502% by mass, and the content of diethyl malonate in the fatty acid alkyl ester-containing fragrance was 0.400% by mass.

[0053] (Comparative Example 3) As shown in Table 1, a collagen-containing composition was produced in the same manner as in Comparative Example 1, except that steviol glycoside (SK Sweet Z3, Nippon Paper Industries Co., Ltd.) was added to 0.005% by mass, a fatty acid alkyl ester-containing fragrance was added to 0.050% by mass, and the content of starch hydrolysate was changed from 9.200% by mass to 9.145% by mass.

[0054] Example 1 As shown in Table 1, a collagen-containing composition was produced in the same manner as in Comparative Example 1, except that steviol glycoside (SK Sweet Z3, Nippon Paper Industries Co., Ltd.) was added at 0.005% by mass, α-glucosyl rutin (αG Rutin P, Toyo Sugar Refining Co., Ltd.) at 0.050% by mass, and a fatty acid alkyl ester-containing fragrance was added at 0.050% by mass, and the content of the starch hydrolysate was changed from 9.200% by mass to 9.095% by mass.

[0055] Example 2 As shown in Table 1, a collagen-containing composition was produced in the same manner as in Comparative Example 1, except that steviol glycoside (SK Sweet Z3, Nippon Paper Industries Co., Ltd.) was added at 0.005% by mass, α-glucosyl rutin (αG Rutin P, Toyo Sugar Refining Co., Ltd.) at 0.040% by mass, and a fatty acid alkyl ester-containing fragrance was added at 0.050% by mass, and the content of the starch hydrolysate was changed from 9.200% by mass to 9.105% by mass.

[0056] Example 3 As shown in Table 1, a collagen-containing composition was produced in the same manner as in Comparative Example 1, except that steviol glycoside (SK Sweet Z3, Nippon Paper Industries Co., Ltd.) was added at 0.005% by mass, α-glucosyl rutin (αG Rutin P, Toyo Sugar Refining Co., Ltd.) at 0.030% by mass, and a fatty acid alkyl ester-containing fragrance was added at 0.050% by mass, and the content of starch hydrolysate was changed from 9.200% by mass to 9.115% by mass.

[0057] Example 4 As shown in Table 1, a collagen-containing composition was produced in the same manner as in Comparative Example 1, except that steviol glycoside (SK Sweet Z3, Nippon Paper Industries Co., Ltd.) was added to 0.005% by mass, α-glucosyl rutin (αG Rutin P, Toyo Sugar Refining Co., Ltd.) to 0.050% by mass, and a fatty acid alkyl ester-containing fragrance was added to 0.060% by mass, and the content of starch hydrolysate was changed from 9.200% by mass to 9.085% by mass.

[0058] Example 5 As shown in Table 1, a collagen-containing composition was produced in the same manner as in Comparative Example 1, except that steviol glycoside (SK Sweet Z3, Nippon Paper Industries Co., Ltd.) was added to 0.005% by mass, α-glucosyl rutin (αG Rutin P, Toyo Sugar Refining Co., Ltd.) to 0.050% by mass, and a fatty acid alkyl ester-containing fragrance was added to 0.055% by mass, and the content of starch hydrolysate was changed from 9.200% by mass to 9.090% by mass.

[0059] Example 6 As shown in Table 1, a collagen-containing composition was produced in the same manner as in Comparative Example 1, except that steviol glycoside (SK Sweet Z3, Nippon Paper Industries Co., Ltd.) was added to 0.005% by mass, α-glucosyl rutin (αG Rutin P, Toyo Sugar Refining Co., Ltd.) to 0.050% by mass, and a fatty acid alkyl ester-containing fragrance was added to 0.047% by mass, and the content of starch hydrolysate was changed from 9.200% by mass to 9.098% by mass.

[0060] Example 7 As shown in Table 1, a collagen-containing composition was produced in the same manner as in Comparative Example 1, except that steviol glycoside (SK Sweet Z3, Nippon Paper Industries Co., Ltd.) was added at 0.005% by mass, α-glucosyl rutin (αG Rutin P, Toyo Sugar Refining Co., Ltd.) at 0.050% by mass, and a fatty acid alkyl ester-containing fragrance was added at 0.045% by mass, and the content of the starch hydrolysate was changed from 9.200% by mass to 9.100% by mass.

[0061] Example 8 As shown in Table 1, a collagen-containing composition was produced in the same manner as in Comparative Example 1, except that steviol glycoside (SK Sweet Z3, Nippon Paper Industries Co., Ltd.) was added at 0.005% by mass, α-glucosyl rutin (αG Rutin P, Toyo Sugar Refining Co., Ltd.) at 0.050% by mass, and a fatty acid alkyl ester-containing fragrance was added at 0.040% by mass, and the content of starch hydrolysate was changed from 9.200% by mass to 9.105% by mass.

[0062] <Evaluation of collagen-containing compositions> The collagen-containing compositions (7.5 g) of Comparative Examples 1 to 3 and Examples 1 to 8 were dissolved in hot water (150 mL). A panel of four experts evaluated the masking effect and the flavor of the masking material using the following five-point rating scale. Specifically, in the evaluation of the "masking effect," we evaluated whether the collagen-specific flavor could be suppressed when the collagen-containing composition was added to a food or beverage that had no fragrance, and in the evaluation of the "flavor of the masking material," we evaluated whether the flavor of the masking material itself could be detected. The evaluation results are shown in Table 2.

[0063] Furthermore, the collagen-containing compositions (7.5 g) of Comparative Examples 1 to 3 and Examples 1 to 8 were dissolved in coffee (150 mL). A panel of four experts evaluated the flavor of the dissolved coffee using the following five-point scale. Specifically, in the evaluation of "flavor of coffee when dissolved," whether or not the addition of a collagen-containing composition to a food or drink having a fragrance affects the fragrance of the food or drink itself was evaluated. The evaluation results are shown in Table 2.

[0064] -Masking effect- 1. The unique collagen flavor remains 2. The unique collagen flavor remains slightly. 3. Collagen-specific flavor suppression effect 4. The unique flavor of collagen is largely suppressed. 5. The unique flavor of collagen is suppressed

[0065] -The flavor of masking material- 1. The masking material itself has a strong flavor 2. The flavor of the masking material itself is a little strong 3. Feel the flavor of the masking material itself 4. You can feel the slight flavor of the masking material itself. 5. The flavor of the masking material itself is not noticeable.

[0066] -Flavor of coffee when dissolved- 1. Suppresses flavors other than those specific to collagen 2. Flavors other than those specific to collagen are somewhat suppressed. 3. Slightly suppresses flavors other than those specific to collagen 4. Has little effect on flavors other than those specific to collagen 5. No impact on flavors other than those specific to collagen

[0067] The results in Table 2 show that a collagen-containing composition comprising collagen, steviol glycoside, α-glucosyl rutin, and diethyl succinate and / or diethyl malonate can effectively mask the collagen odor.

Claims

1. Collagen and steviol glycosides, α-glucosylrutin, A collagen-containing composition comprising: a collagen-containing composition containing a collagen-containing collagen extract; and diethyl succinate and / or diethyl malonate.

2. The collagen-containing composition according to claim 1, wherein the amount of the steviol glycoside is 0.001% by mass or more and 0.5% by mass or less.

3. The collagen-containing composition according to claim 1, wherein the amount of α-glucosylrutin is 0.0001% by mass or more and 0.1% by mass or less.

4. The collagen-containing composition according to claim 1 , wherein the amount of diethyl succinate is 0.0001% by mass or more and 0.01% by mass or less.

5. The collagen-containing composition according to claim 1 , wherein the amount of collagen is 50% by mass or more and 95% by mass or less.

6. The collagen-containing composition according to claim 1 , wherein the amount of diethyl malonate is 0.00001% by mass or more and 0.01% by mass or less.

7. The collagen-containing composition according to claim 1 , which is a food or drink.

8. The collagen-containing composition of claim 1 , which is in the form of a powder or granules.

9. A method for producing a collagen-containing composition, comprising a mixing step of mixing collagen, steviol glycoside, α-glucosyl rutin, and diethyl succinate and / or diethyl malonate.

10. A collagen-containing composition for use as an additive in foods and beverages, comprising the collagen-containing composition according to any one of claims 1 to 8.

11. It is added to collagen-containing products, A collagen odor masking agent comprising steviol glycoside, α-glucosyl rutin, and diethyl succinate and / or diethyl malonate.

12. The collagen odor masking agent according to claim 11, wherein the collagen-containing product is water, coffee, tea, fruit juice, miso soup, soup, or dairy product containing collagen.

13. A method for masking a collagen odor, comprising using the collagen odor masking agent according to claim 11 or 12.

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