WO2024128031A1 - Collagen and cyclodextrin mixed food composition - Google Patents

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

Collagen/cyclodextrin mixed food composition

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

In recent years, with the rise of the SDGs on an international level, Japan has been called upon to make improvements in terms of food waste, as it is one of the world's leading countries in terms of food waste.

Fish skin, scales, innards, 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 resistant 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, and 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). "The 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 effectively utilizes fish skin, scales, internal organs, and bones that are generally discarded, and that has been rid of the unpleasant odor that is characteristic of collagen derived from fish.

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 using 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 effective use of fish skin, scales, internal organs, and internal bones that are typically discarded, and provides a collagen-cyclodextrin mixed food composition that is a tasty food composition that removes the unpleasant odor that is characteristic of collagen derived from fish.

In addition, according to the present invention, it is possible 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 using cyclodextrin.

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

　Tuna skin, shark skin, salmon skin, pufferfish skin, shark fins, tilapia skin, scales, jaw bones, and other fish skin, scales, internal organs, and internal bones have traditionally been disposed of as waste. However, these are rich in the active ingredient collagen and collagen peptides.

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 internal 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 internal bones.

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

The inventors of the present application have focused on the fact that cyclodextrin, which has been attracting attention in recent years, has the ability to inclusion (masking) (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) 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 using cyclodextrin, it is possible to provide a collagen/cyclodextrin mixed food composition, which is a novel food composition that not only eliminates the unpleasant odor specific to fish-derived collagen, but also exhibits the various excellent functions exhibited by cyclodextrin.

Cyclodextrin exerts various excellent functions, such as selectively eliminating saturated fatty acids (Non-Patent Document 2), increasing butyric acid bacteria in the human large intestine and efficiently removing active oxygen, including carcinogens, from the body (Non-Patent Document 3), reducing 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 suppression of increases in blood sugar levels in humans, as reported in Non-Patent Documents 4 and 5, etc., all of which contribute to human health.

Cyclodextrin also acts to connect cells in the human body and enhances the absorption of collagen and collagen peptides, which are high molecular weight substances that make up 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 their absorption into the human body, and thus the effect of alpha-cyclodextrin on peptide and protein absorption.

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 into 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 prepared from fish skin, 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 from 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, which is carried out after mixing the powdered fish-derived collagen and powdered cyclodextrin, can be carried out using any granulator that can produce 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.

The granulation process using a fluidized bed granulator can be carried out at a temperature in the range of 5°C to 120°C in order to prevent 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 temperature of the fluidized bed granulator is set to a range of 5°C to 120°C while using water (normal drinking water) as a medium for granulation. After that, the collagen/cyclodextrin mixed food composition of this embodiment can be obtained through a drying and cooling process.

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

The following describes examples of the present invention, but the present invention is not limited to the above-described embodiment and the following examples, and can be modified in various ways within the technical scope that can be understood from the claims.

Powdered cyclodextrin includes α-cyclodextrin (product name: α-cyclodextrin: Wacker product; CAVAMAXW6 Food) (particle size distribution: 53 μm or less: 75%, 53-106 μm: 24%, 106-250 μm: 0.9%, 200 μm or more: remainder), manufactured and sold by CycloChem Co., Ltd. (Tokyo Head Office: 4-3-6 Nihonbashi Honcho, Chuo-ku, Tokyo, PMO Shin-Nihonbashi 3F), and β-cyclodextrin (product name: β-cyclodextrin). The following were used: gamma cyclodextrin (product name: gamma cyclodextrin; product name: Wacker product: CAVAMAX W7 Food) (particle size distribution: 37μm or less: 28%, 37-150μm: 47%, 150-350μm: 23%, 350μm or more: 2%), and gamma cyclodextrin (product name: gamma cyclodextrin; product name: Wacker product: CAVAMAX W8 Food) (particle size distribution: 53μm or less: 67%, 53-106μm: 26%, 106-250μm: 6%, 250μm or more: 1%).

The powdered fish-derived collagen used was fish-derived powdered collagen (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 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 and its taste was evaluated.

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, or 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 test was conducted by 10 sensory evaluation panelists in the same manner as in Examination Test 1. The results are shown in Table 4.

The results of Study Tests 1 to 4 showed that 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 all fast-soluble, dissolving in water (drinking water) in about 2 minutes.

Furthermore, 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, it was evaluated that there was no unpleasant odor and the taste was improved compared to the 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 (3)

A collagen/cyclodextrin mixed food composition made by mixing powdered fish-derived collagen and powdered cyclodextrin in a mass ratio of 8:2 to 8:7 and granulating the mixture. The collagen-cyclodextrin mixed food composition according to claim 1, wherein the cyclodextrin is any one of α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin, or a combination of multiple types thereof. The collagen-cyclodextrin mixed food composition according to claim 1 or 2, wherein the granulation is performed using a fluidized bed granulator at a temperature range of 5°C to 120°C.