Method for producing collagen-cyclodextrin mixed food composition

Abstract

Provided is a food composition which is full of flavor, effectively utilizes fish skin, entrails, internal bones, and the like that are generally disposed of as waste, and from which unpleasant odors distinctive of fish-derived collagen have been removed. Provided is a collagen and cyclodextrin mixed food composition that is a food composition and is capable of increasing absorption of collagen peptide into the human body by use of cyclodextrin.　The collagen and cyclodextrin mixed food composition is obtained by mixing powdered collagen derived from fish and powdered cyclodextrin at a mass ratio of 8:2 to 8:7 and granulating the mixture.

Description

[Technical field]

[0001] This invention relates to a food composition comprising fish-derived collagen and cyclodextrin, and in particular to a delicious food composition that has been free of the unpleasant odor peculiar to fish-derived collagen, and to a collagen-cyclodextrin mixed food composition that can enhance the absorption of collagen peptides in the human body by using cyclodextrin. [Background technology]

[0002] 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.

[0003] 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. [Prior art documents] [Non-patent literature]

[0004] [Non-Patent Document 1] "Improvement of absorption and utilization by cyclodextrin inclusion" Yukiko Kamikaji, Yoshiyuki Ishida, Daisuke Nakata, Keiji Terao, Food and Development, 54(8), 4-9 (2019). [Non-Patent Document 2] "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). [Non-Patent Document 3] "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). [Non-Patent Document 4] "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). [Non-Patent Document 5] "Improvement effect of α-oligosaccharides (α-cyclodextrin) on allergic diseases" Keita Chikamoto, Takahiro Furune, Keiji Terao New Food Industry, 62(3), 205-210 (2020). [Non-Patent Document 6] "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). [Non-Patent Document 7] “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). [Non-Patent Document 8] Biomedical Research 2015;26(4):S9-14 [Non-Patent Document 9] Advanced Drug Delivery Reviews 36(1999)41-57 Summary of the Invention [Problem to be solved by the invention]

[0005] The purpose of this invention is to provide a collagen-cyclodextrin mixed food composition that is a delicious food composition that makes effective use of fish skin, scales, internal organs, and bones that are generally discarded, and that removes the unpleasant odor that is characteristic of fish-derived collagen.

[0006] Another object of the present invention is 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. [Means for solving the problem]

[0007] 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.

[0008] [2] The cyclodextrin in this collagen-cyclodextrin mixed food composition is any one of α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin, or a combination of two or more of these.[1]

[0009] [3] The collagen / cyclodextrin mixed food composition according to [1] or [2], wherein the granulation step is carried out using a fluidized bed granulator at a temperature in the range of 5°C to 120°C. Effect of the Invention

[0010] According to this invention, it is possible to provide a collagen-cyclodextrin mixed food composition that is a delicious food composition that effectively utilizes fish skin, scales, internal organs, and bones that are generally discarded, and that removes the unpleasant odor specific to fish-derived collagen.

[0011] 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 using cyclodextrin. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] One embodiment of the present invention is a collagen / cyclodextrin mixed food composition obtained by mixing powdered fish-derived collagen and powdered cyclodextrin in a mass ratio of 8:2 to 8:7 and granulating the mixture.

[0013] Fish skin, scales, internal organs, internal bones, etc., such as tuna skin, shark skin, salmon skin, pufferfish skin, shark fin, tilapia skin, scales, jaw bones, etc., have traditionally been disposed of as waste, but they are rich in collagen and collagen peptides, which serve as active ingredients.

[0014] Therefore, the inventors of the present application have made strenuous efforts to effectively utilize collagen and collagen peptides as active ingredients from fish skin, fish scales, internal organs and internal bones such as jaw bones, which have traditionally been discarded, for example, tuna skin, shark skin, salmon skin, pufferfish skin, shark fin, tilapia skin, scales, jaw bones and the like.

[0015] When utilizing the above-mentioned fish-derived collagen and collagen peptides, it is necessary to deal with the unpleasant odor that is peculiar to them.

[0016] The inventors of the present application have focused on the fact that cyclodextrin, which has attracted 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 umami components that are inherent to collagen.

[0017] Furthermore, as described above, the present inventors 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.

[0018] Cyclodextrin exhibits a variety of excellent functions, such as 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), and the ability to suppress the rise in blood glucose levels in humans, as reported in Non-Patent Documents 4 and 5, etc., and other functions that contribute to human health.

[0019] Cyclodextrin also acts to connect cells in the human body and enhances the absorption of high molecular weight collagen and collagen peptides, which constitute an important part of the skin and play an important role in human health. Non-Patent Documents 8 and 9 report that α-cyclodextrin protects collagen-degrading enzymes, thereby enhancing the absorption of peptides and proteins into the human body.

[0020] 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.

[0021] 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 described 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.

[0022] In the above, the powdered fish-derived collagen can be prepared using fish skin, fish scales, internal organs, and internal bones such as salmon skin, tuna skin, shark fin, jaw bone, etc., which have traditionally been discarded, for example, fish collagen prepared using 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., as raw materials.

[0023] The above-mentioned fish skin, fish scales, internal organs, internal bones, etc. have generally been disposed of in the past. The present invention contributes to the effective use of resources by effectively utilizing such parts, and can respond to the SDGs, which are a major international issue today.

[0024] 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.

[0025] 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 peptide into the human body, it is preferable that the cyclodextrin used contains at least α-cyclodextrin. α-cyclodextrin can also be used alone.

[0026] The granulation step carried out after mixing the powdered fish-derived collagen and powdered cyclodextrin can be carried out using various granulators as long as they are capable of producing granular products from powders.

[0027] 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.

[0028] In the granulation step using a fluidized bed granulator, from the viewpoint of suppressing browning and generation of undesirable odors, the temperature of the fluidized bed granulator can be set in the range of 5° C. to 120° C. From this viewpoint, the temperature of the fluidized bed granulator is more preferably 15° C. to 95° C.

[0029] The powdered collagen derived from fish and powdered cyclodextrin 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 (ordinary drinking water) as the medium to granulate. After that, the collagen / cyclodextrin mixed food composition of this embodiment can be obtained through drying and cooling processes.

[0030] 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.

[0031] The collagen-cyclodextrin mixed food composition of the present invention, granulated in this manner, is rapidly soluble, dissolving in water (drinking water) in about 2 minutes, and exhibits 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.

[0032] The following describes examples of the present invention, 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 claims. EXAMPLES

[0033] 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 Food) (particle size distribution: 37 μm or less: 28%, 37-150 μm: 47%, 150-350 μm: 23%, 350 μm or more: 2%), all of which are 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.

[0034] As the powdered collagen derived from fish, 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) was used.

[0035] (Study Test 1) The amount of α-cyclodextrin was varied in six steps from 1g to 8g for 8g 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℃ to 120℃. The granules were then dried and cooled, and passed through a 16 mesh sieve to obtain granular collagen-cyclodextrin granules with a 16 mesh pass = 0.16 mm pass.

[0036] 1 g of the produced granular collagen-cyclodextrin product was placed in 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.

[0037] The judgement was carried out by 10 sensory evaluation panelists. 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 score No bad smell and very good taste :3 No bad smell, but improved taste :2 The smell has improved but the taste remains the same: 1 No change: 0 The panelists were asked to give scores based on the above criteria, and the average scores of the 10 sensory evaluation panelists were calculated. The results are shown in Table 1.

[0038] [Table 1]

[0039] (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 1g to 9g. A taste test was conducted by 10 sensory evaluation panelists in the same manner as in Examination Test 1. The results are shown in Table 2.

[0040] [Table 2]

[0041] (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 1g to 9g. A taste test was conducted by 10 sensory evaluation panelists in the same manner as in Examination Test 1. The results are shown in Table 3.

[0042] [Table 3]

[0043] (Study Test 4) The α-cyclodextrin used 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 amounts of each were as shown in Table 4. Except for this, granular collagen-cyclodextrin granules were obtained in the same manner as in Examination Test 1, and a taste test was conducted by 10 sensory evaluation panelists in the same manner as in Examination Test 1. The results are shown in Table 4.

[0044] [Table 4]

[0045] From the results of Examination 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.

[0046] Furthermore, as can be seen from the results of Study Tests 1 to 4, when α-cyclodextrin, β-cyclodextrin, or γ-cyclodextrin was used alone as the cyclodextrin, or when multiple types of these were used in combination, the product was evaluated as having no unpleasant odor and improved taste compared to the product prepared using only 1 g of premium fish collagen NT-B as the raw material.

[0047] Furthermore, from the results of Investigation 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

[Claim 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 by mixing powdered cyclodextrin consisting of a combination of one or more of β-cyclodextrin, γ-cyclodextrin, and α-cyclodextrin with powdered fish-derived collagen").

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