JP2011026411A - Powder composition excellent in storage stability - Google Patents
Powder composition excellent in storage stability Download PDFInfo
- Publication number
- JP2011026411A JP2011026411A JP2009172375A JP2009172375A JP2011026411A JP 2011026411 A JP2011026411 A JP 2011026411A JP 2009172375 A JP2009172375 A JP 2009172375A JP 2009172375 A JP2009172375 A JP 2009172375A JP 2011026411 A JP2011026411 A JP 2011026411A
- Authority
- JP
- Japan
- Prior art keywords
- cellobiose
- powder composition
- powder
- mass
- fragrance
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000000843 powder Substances 0.000 title claims abstract description 70
- 239000000203 mixture Substances 0.000 title claims abstract description 69
- 238000003860 storage Methods 0.000 title description 22
- GUBGYTABKSRVRQ-CUHNMECISA-N D-Cellobiose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-CUHNMECISA-N 0.000 claims abstract description 54
- 239000000126 substance Substances 0.000 claims abstract description 45
- 239000000049 pigment Substances 0.000 claims abstract description 30
- 239000003205 fragrance Substances 0.000 claims description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 19
- 239000003995 emulsifying agent Substances 0.000 claims description 18
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 17
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 17
- 238000001035 drying Methods 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 18
- 235000019634 flavors Nutrition 0.000 abstract description 18
- 235000013305 food Nutrition 0.000 abstract description 17
- 235000013361 beverage Nutrition 0.000 abstract description 15
- 239000002304 perfume Substances 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 41
- 230000000052 comparative effect Effects 0.000 description 14
- 239000004375 Dextrin Substances 0.000 description 12
- 229920001353 Dextrin Polymers 0.000 description 12
- MBMBGCFOFBJSGT-KUBAVDMBSA-N all-cis-docosa-4,7,10,13,16,19-hexaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCC(O)=O MBMBGCFOFBJSGT-KUBAVDMBSA-N 0.000 description 12
- 235000019425 dextrin Nutrition 0.000 description 12
- 235000014113 dietary fatty acids Nutrition 0.000 description 12
- 229930195729 fatty acid Natural products 0.000 description 12
- 239000000194 fatty acid Substances 0.000 description 12
- -1 sucrose fatty acid ester Chemical class 0.000 description 12
- 229920000881 Modified starch Polymers 0.000 description 11
- 229920002472 Starch Polymers 0.000 description 11
- 235000019698 starch Nutrition 0.000 description 11
- 240000004160 Capsicum annuum Species 0.000 description 10
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 10
- 239000004368 Modified starch Substances 0.000 description 10
- 239000001511 capsicum annuum Substances 0.000 description 10
- 239000007788 liquid Substances 0.000 description 10
- 235000019426 modified starch Nutrition 0.000 description 10
- 239000007921 spray Substances 0.000 description 10
- 239000008107 starch Substances 0.000 description 10
- 239000002537 cosmetic Substances 0.000 description 9
- 239000002775 capsule Substances 0.000 description 8
- 108010059892 Cellulase Proteins 0.000 description 7
- 108090000790 Enzymes Proteins 0.000 description 7
- 102000004190 Enzymes Human genes 0.000 description 7
- FYGDTMLNYKFZSV-ZWSAEMDYSA-N cellotriose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](OC(O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-ZWSAEMDYSA-N 0.000 description 7
- 235000020669 docosahexaenoic acid Nutrition 0.000 description 7
- 230000000694 effects Effects 0.000 description 7
- 229940088598 enzyme Drugs 0.000 description 7
- 239000000463 material Substances 0.000 description 7
- 229940106157 cellulase Drugs 0.000 description 6
- 229940090949 docosahexaenoic acid Drugs 0.000 description 6
- 235000021323 fish oil Nutrition 0.000 description 6
- VZCCETWTMQHEPK-UHFFFAOYSA-N gamma-Linolensaeure Natural products CCCCCC=CCC=CCC=CCCCCC(O)=O VZCCETWTMQHEPK-UHFFFAOYSA-N 0.000 description 6
- VZCCETWTMQHEPK-QNEBEIHSSA-N gamma-linolenic acid Chemical compound CCCCC\C=C/C\C=C/C\C=C/CCCCC(O)=O VZCCETWTMQHEPK-QNEBEIHSSA-N 0.000 description 6
- 235000020664 gamma-linolenic acid Nutrition 0.000 description 6
- 229960002733 gamolenic acid Drugs 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 229930006000 Sucrose Natural products 0.000 description 5
- 239000003795 chemical substances by application Substances 0.000 description 5
- 239000000839 emulsion Substances 0.000 description 5
- 239000003921 oil Substances 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- 239000000546 pharmaceutical excipient Substances 0.000 description 5
- 239000005720 sucrose Substances 0.000 description 5
- 229930003231 vitamin Natural products 0.000 description 5
- 239000011782 vitamin Substances 0.000 description 5
- 235000013343 vitamin Nutrition 0.000 description 5
- 229940088594 vitamin Drugs 0.000 description 5
- 235000005979 Citrus limon Nutrition 0.000 description 4
- 244000131522 Citrus pyriformis Species 0.000 description 4
- 235000019501 Lemon oil Nutrition 0.000 description 4
- 230000006866 deterioration Effects 0.000 description 4
- 230000001804 emulsifying effect Effects 0.000 description 4
- 238000009472 formulation Methods 0.000 description 4
- 239000010501 lemon oil Substances 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 238000001694 spray drying Methods 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical group OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 238000003677 abuse test Methods 0.000 description 3
- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 3
- 229920002678 cellulose Polymers 0.000 description 3
- 239000001913 cellulose Substances 0.000 description 3
- 235000020673 eicosapentaenoic acid Nutrition 0.000 description 3
- 229960005135 eicosapentaenoic acid Drugs 0.000 description 3
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 150000004665 fatty acids Chemical class 0.000 description 3
- 235000001727 glucose Nutrition 0.000 description 3
- 229920000591 gum Polymers 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 239000000341 volatile oil Substances 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- 244000215068 Acacia senegal Species 0.000 description 2
- 229920002101 Chitin Polymers 0.000 description 2
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 239000004677 Nylon Substances 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 235000006468 Thea sinensis Nutrition 0.000 description 2
- 229920001615 Tragacanth Polymers 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 235000010489 acacia gum Nutrition 0.000 description 2
- 239000000205 acacia gum Substances 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 2
- ANVAOWXLWRTKGA-XHGAXZNDSA-N all-trans-alpha-carotene Chemical compound CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1C(C)=CCCC1(C)C ANVAOWXLWRTKGA-XHGAXZNDSA-N 0.000 description 2
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
- 229910052782 aluminium Inorganic materials 0.000 description 2
- 239000000305 astragalus gummifer gum Substances 0.000 description 2
- 235000013734 beta-carotene Nutrition 0.000 description 2
- 239000011648 beta-carotene Substances 0.000 description 2
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 2
- 229960002747 betacarotene Drugs 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 150000002016 disaccharides Chemical class 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 230000007515 enzymatic degradation Effects 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 229920001778 nylon Polymers 0.000 description 2
- CNNRPFQICPFDPO-UHFFFAOYSA-N octacosan-1-ol Chemical compound CCCCCCCCCCCCCCCCCCCCCCCCCCCCO CNNRPFQICPFDPO-UHFFFAOYSA-N 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 230000001766 physiological effect Effects 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 150000004804 polysaccharides Chemical class 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 238000007740 vapor deposition Methods 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 2
- DVSZKTAMJJTWFG-SKCDLICFSA-N (2e,4e,6e,8e,10e,12e)-docosa-2,4,6,8,10,12-hexaenoic acid Chemical compound CCCCCCCCC\C=C\C=C\C=C\C=C\C=C\C=C\C(O)=O DVSZKTAMJJTWFG-SKCDLICFSA-N 0.000 description 1
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- 229960002666 1-octacosanol Drugs 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- FEBUJFMRSBAMES-UHFFFAOYSA-N 2-[(2-{[3,5-dihydroxy-2-(hydroxymethyl)-6-phosphanyloxan-4-yl]oxy}-3,5-dihydroxy-6-({[3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy}methyl)oxan-4-yl)oxy]-3,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl phosphinite Chemical compound OC1C(O)C(O)C(CO)OC1OCC1C(O)C(OC2C(C(OP)C(O)C(CO)O2)O)C(O)C(OC2C(C(CO)OC(P)C2O)O)O1 FEBUJFMRSBAMES-UHFFFAOYSA-N 0.000 description 1
- DBTMGCOVALSLOR-UHFFFAOYSA-N 32-alpha-galactosyl-3-alpha-galactosyl-galactose Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(OC2C(C(CO)OC(O)C2O)O)OC(CO)C1O DBTMGCOVALSLOR-UHFFFAOYSA-N 0.000 description 1
- SATHPVQTSSUFFW-UHFFFAOYSA-N 4-[6-[(3,5-dihydroxy-4-methoxyoxan-2-yl)oxymethyl]-3,5-dihydroxy-4-methoxyoxan-2-yl]oxy-2-(hydroxymethyl)-6-methyloxane-3,5-diol Chemical compound OC1C(OC)C(O)COC1OCC1C(O)C(OC)C(O)C(OC2C(C(CO)OC(C)C2O)O)O1 SATHPVQTSSUFFW-UHFFFAOYSA-N 0.000 description 1
- GZJLLYHBALOKEX-UHFFFAOYSA-N 6-Ketone, O18-Me-Ussuriedine Natural products CC=CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O GZJLLYHBALOKEX-UHFFFAOYSA-N 0.000 description 1
- PVXPPJIGRGXGCY-DJHAAKORSA-N 6-O-alpha-D-glucopyranosyl-alpha-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@](O)(CO)O1 PVXPPJIGRGXGCY-DJHAAKORSA-N 0.000 description 1
- 241001019659 Acremonium <Plectosphaerellaceae> Species 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 239000001904 Arabinogalactan Substances 0.000 description 1
- 229920000189 Arabinogalactan Polymers 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
- 241000335053 Beta vulgaris Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000005881 Calendula officinalis Nutrition 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 235000003255 Carthamus tinctorius Nutrition 0.000 description 1
- 244000020518 Carthamus tinctorius Species 0.000 description 1
- 239000001884 Cassia gum Substances 0.000 description 1
- 229920001661 Chitosan Polymers 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- ACTIUHUUMQJHFO-UHFFFAOYSA-N Coenzym Q10 Natural products COC1=C(OC)C(=O)C(CC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)C)=C(C)C1=O ACTIUHUUMQJHFO-UHFFFAOYSA-N 0.000 description 1
- 240000007154 Coffea arabica Species 0.000 description 1
- 244000228088 Cola acuminata Species 0.000 description 1
- 235000010205 Cola acuminata Nutrition 0.000 description 1
- 229920002558 Curdlan Polymers 0.000 description 1
- 239000001879 Curdlan Substances 0.000 description 1
- RXVWSYJTUUKTEA-UHFFFAOYSA-N D-maltotriose Natural products OC1C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC(CO)C1OC1C(O)C(O)C(O)C(CO)O1 RXVWSYJTUUKTEA-UHFFFAOYSA-N 0.000 description 1
- 229920002307 Dextran Polymers 0.000 description 1
- 239000004129 EU approved improving agent Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 240000001972 Gardenia jasminoides Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 241000590002 Helicobacter pylori Species 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 241000222342 Irpex Species 0.000 description 1
- 239000005909 Kieselgur Substances 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- JEVVKJMRZMXFBT-XWDZUXABSA-N Lycophyll Natural products OC/C(=C/CC/C(=C\C=C\C(=C/C=C/C(=C\C=C\C=C(/C=C/C=C(\C=C\C=C(/CC/C=C(/CO)\C)\C)/C)\C)/C)\C)/C)/C JEVVKJMRZMXFBT-XWDZUXABSA-N 0.000 description 1
- CTEMZTQLPNKNKP-REGJXUDFSA-N Maltosyl trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O[C@@H]2[C@@H]([C@@H](O)[C@H](O[C@@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)[C@@H](CO)O2)O)[C@@H](CO)O1 CTEMZTQLPNKNKP-REGJXUDFSA-N 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 241000228347 Monascus <ascomycete fungus> Species 0.000 description 1
- 241000228143 Penicillium Species 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 241000241413 Propolis Species 0.000 description 1
- 241000589516 Pseudomonas Species 0.000 description 1
- 239000004373 Pullulan Substances 0.000 description 1
- 229920001218 Pullulan Polymers 0.000 description 1
- MUPFEKGTMRGPLJ-RMMQSMQOSA-N Raffinose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 MUPFEKGTMRGPLJ-RMMQSMQOSA-N 0.000 description 1
- 229920002305 Schizophyllan Polymers 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 240000000785 Tagetes erecta Species 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 240000006909 Tilia x europaea Species 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- MUPFEKGTMRGPLJ-UHFFFAOYSA-N UNPD196149 Natural products OC1C(O)C(CO)OC1(CO)OC1C(O)C(O)C(O)C(COC2C(C(O)C(O)C(CO)O2)O)O1 MUPFEKGTMRGPLJ-UHFFFAOYSA-N 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 244000263375 Vanilla tahitensis Species 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 229920001938 Vegetable gum Polymers 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 229930003448 Vitamin K Natural products 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 239000011795 alpha-carotene Substances 0.000 description 1
- 235000003903 alpha-carotene Nutrition 0.000 description 1
- ANVAOWXLWRTKGA-HLLMEWEMSA-N alpha-carotene Natural products C(=C\C=C\C=C(/C=C/C=C(\C=C\C=1C(C)(C)CCCC=1C)/C)\C)(\C=C\C=C(/C=C/[C@H]1C(C)=CCCC1(C)C)\C)/C ANVAOWXLWRTKGA-HLLMEWEMSA-N 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- LUEWUZLMQUOBSB-ZLBHSGTGSA-N alpha-maltotetraose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)O[C@H](O[C@@H]2[C@H](O[C@H](O[C@@H]3[C@H](O[C@H](O)[C@H](O)[C@H]3O)CO)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-ZLBHSGTGSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 235000019312 arabinogalactan Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000000022 bacteriostatic agent Substances 0.000 description 1
- OCIBBXPLUVYKCH-FYTDUCIRSA-N beta-D-cellohexaose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](O[C@@H]3[C@H](O[C@@H](O[C@@H]4[C@H](O[C@@H](O[C@@H]5[C@H](O[C@@H](O)[C@H](O)[C@H]5O)CO)[C@H](O)[C@H]4O)CO)[C@H](O)[C@H]3O)CO)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O OCIBBXPLUVYKCH-FYTDUCIRSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 230000001164 bioregulatory effect Effects 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000021324 borage oil Nutrition 0.000 description 1
- 230000003925 brain function Effects 0.000 description 1
- 239000004067 bulking agent Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 239000004106 carminic acid Substances 0.000 description 1
- 235000012730 carminic acid Nutrition 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 235000019318 cassia gum Nutrition 0.000 description 1
- OCIBBXPLUVYKCH-UHFFFAOYSA-N cellopentanose Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(OC3C(OC(OC4C(OC(OC5C(OC(O)C(O)C5O)CO)C(O)C4O)CO)C(O)C3O)CO)C(O)C2O)CO)C(O)C1O OCIBBXPLUVYKCH-UHFFFAOYSA-N 0.000 description 1
- FTNIPWXXIGNQQF-XHCCAYEESA-N cellopentaose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](O[C@@H]3[C@H](O[C@@H](O[C@@H]4[C@H](OC(O)[C@H](O)[C@H]4O)CO)[C@H](O)[C@H]3O)CO)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FTNIPWXXIGNQQF-XHCCAYEESA-N 0.000 description 1
- 235000015218 chewing gum Nutrition 0.000 description 1
- 229940112822 chewing gum Drugs 0.000 description 1
- 229940045110 chitosan Drugs 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 229940080423 cochineal Drugs 0.000 description 1
- 235000017471 coenzyme Q10 Nutrition 0.000 description 1
- 229940110767 coenzyme Q10 Drugs 0.000 description 1
- ACTIUHUUMQJHFO-UPTCCGCDSA-N coenzyme Q10 Chemical compound COC1=C(OC)C(=O)C(C\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CCC=C(C)C)=C(C)C1=O ACTIUHUUMQJHFO-UPTCCGCDSA-N 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000019316 curdlan Nutrition 0.000 description 1
- 229940078035 curdlan Drugs 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000011033 desalting Methods 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- KAUVQQXNCKESLC-UHFFFAOYSA-N docosahexaenoic acid (DHA) Natural products COC(=O)C(C)NOCC1=CC=CC=C1 KAUVQQXNCKESLC-UHFFFAOYSA-N 0.000 description 1
- 239000002552 dosage form Substances 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 235000008524 evening primrose extract Nutrition 0.000 description 1
- 229940089020 evening primrose oil Drugs 0.000 description 1
- 239000010475 evening primrose oil Substances 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- BJHIKXHVCXFQLS-UYFOZJQFSA-N fructose group Chemical group OCC(=O)[C@@H](O)[C@H](O)[C@H](O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 1
- FODTZLFLDFKIQH-FSVGXZBPSA-N gamma-Oryzanol (TN) Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)O[C@@H]2C([C@@H]3CC[C@H]4[C@]5(C)CC[C@@H]([C@@]5(C)CC[C@@]54C[C@@]53CC2)[C@H](C)CCC=C(C)C)(C)C)=C1 FODTZLFLDFKIQH-FSVGXZBPSA-N 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 150000002304 glucoses Chemical class 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 244000005709 gut microbiome Species 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 229940037467 helicobacter pylori Drugs 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 125000002768 hydroxyalkyl group Chemical group 0.000 description 1
- 229940025902 konjac mannan Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 229920001684 low density polyethylene Polymers 0.000 description 1
- 239000004702 low-density polyethylene Substances 0.000 description 1
- 235000012661 lycopene Nutrition 0.000 description 1
- 239000001751 lycopene Substances 0.000 description 1
- 229960004999 lycopene Drugs 0.000 description 1
- OAIJSZIZWZSQBC-GYZMGTAESA-N lycopene Chemical compound CC(C)=CCC\C(C)=C\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-GYZMGTAESA-N 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- FYGDTMLNYKFZSV-UHFFFAOYSA-N mannotriose Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(O)C(O)C2O)CO)C(O)C1O FYGDTMLNYKFZSV-UHFFFAOYSA-N 0.000 description 1
- 239000001525 mentha piperita l. herb oil Substances 0.000 description 1
- 239000001683 mentha spicata herb oil Substances 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 229920000609 methyl cellulose Polymers 0.000 description 1
- 239000001923 methylcellulose Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000008601 oleoresin Substances 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 235000020333 oolong tea Nutrition 0.000 description 1
- 235000013808 oxidized starch Nutrition 0.000 description 1
- 239000001254 oxidized starch Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229960000292 pectin Drugs 0.000 description 1
- 235000019477 peppermint oil Nutrition 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 235000020991 processed meat Nutrition 0.000 description 1
- 229940069949 propolis Drugs 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000019423 pullulan Nutrition 0.000 description 1
- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 description 1
- 229940092258 rosemary extract Drugs 0.000 description 1
- 235000020748 rosemary extract Nutrition 0.000 description 1
- 239000001233 rosmarinus officinalis l. extract Substances 0.000 description 1
- 229940109850 royal jelly Drugs 0.000 description 1
- 229940112950 sage extract Drugs 0.000 description 1
- 235000020752 sage extract Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000008591 skin barrier function Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000019721 spearmint oil Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000010491 tara gum Nutrition 0.000 description 1
- 239000000213 tara gum Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- ZCIHMQAPACOQHT-ZGMPDRQDSA-N trans-isorenieratene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/c1c(C)ccc(C)c1C)C=CC=C(/C)C=Cc2c(C)ccc(C)c2C ZCIHMQAPACOQHT-ZGMPDRQDSA-N 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 235000019168 vitamin K Nutrition 0.000 description 1
- 239000011712 vitamin K Substances 0.000 description 1
- 150000003721 vitamin K derivatives Chemical class 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 229940046010 vitamin k Drugs 0.000 description 1
- 239000004552 water soluble powder Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 229920001221 xylan Polymers 0.000 description 1
- 150000004823 xylans Chemical class 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- 210000005253 yeast cell Anatomy 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
- FYGDTMLNYKFZSV-BYLHFPJWSA-N β-1,4-galactotrioside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-BYLHFPJWSA-N 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
- Fats And Perfumes (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Seasonings (AREA)
Abstract
Description
本発明は、香料、色素、機能性物質などの保存安定性に優れ、各種の飲食品、化粧品などに配合した際に長期間安定に香気、香味、色調または各種の機能性を付与することのできる粉末素材に関する。さらに詳しくは、香料、色素および機能性物質から選択される少なくとも１種の成分と、セロビオースを含んでなる粉末組成物に関する。 The present invention is excellent in storage stability of fragrances, pigments, functional substances, etc., and when blended in various foods and drinks, cosmetics, etc., it can stably impart aroma, flavor, color tone or various functionalities for a long period of time. It relates to a powder material that can be produced. More specifically, the present invention relates to a powder composition comprising at least one component selected from a fragrance, a pigment and a functional substance, and cellobiose.
従来、飲料、その他の食品および化粧品などに好ましい香気、香味、色調を付与したり、例えば、脳機能改善作用やコレステロール低下作用などの生理活性作用を付与する目的で、油性着香料、油溶性色素類またはビタミン類などの機能性物質などの油性材料を、植物性天然ガム質溶液であるアラビアガム溶液あるいは化工でん粉、デキストリンのごとき乳化剤、賦形剤などと混合した後、噴霧乾燥して得られる粉末素材が一般的に使用されている。また、上記のような油性材料を、ショ糖脂肪酸エステル、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステルなどの合成界面活性剤、適当な賦形剤などを用いて混合または乳化し、噴霧乾燥する方法も行われている。 Conventionally, oily flavorings and oil-soluble pigments are provided for the purpose of imparting a preferable aroma, flavor and color tone to beverages, other foods and cosmetics, and for imparting physiological activities such as brain function improving action and cholesterol lowering action. It is obtained by mixing oily materials such as functional substances such as sucrose or vitamins with vegetable gum arabic solution or modified starch, emulsifiers such as dextrin, excipients, etc., followed by spray drying Powder materials are commonly used. In addition, a method of mixing or emulsifying the oily material as described above with a synthetic surfactant such as sucrose fatty acid ester, glycerin fatty acid ester or polyglycerin fatty acid ester, an appropriate excipient, and the like, followed by spray drying. It has been broken.
しかしながら、香料、色素およびビタミン類等の機能性物質を乳化剤、賦形剤などの存在下に乳化し、この乳化混合物を、例えば、噴霧乾燥して得られる粉末素材は、香気、香味、色調、機能性物質の保存安定性の点で必ずしも満足できるものではない。 However, a powder material obtained by emulsifying a functional substance such as a fragrance, a pigment and vitamins in the presence of an emulsifier, an excipient and the like, and spray-drying this emulsified mixture, for example, has aroma, flavor, color tone, It is not always satisfactory in terms of storage stability of functional substances.
これら従来型の粉末香料の問題点を解決する方法としては、例えば、香料、色素およびビタミン類等の機能性物質の保存安定性を改善することを目的として、香料などの可食性油性材料と水溶性大豆多糖類を含む乳化混合物を乾燥したものからなることを特徴とする水溶性粉末香料（特許文献１）、香料、トレハロース、乳化剤及び水を含む乳化混合物を乾燥することを特徴とする粉末香料の製造方法（特許文献２）、香料、色素および機能性物質から選択される少なくとも１種の成分と、トレハロースおよび水溶性ヘミセルロースを含んでなる粉末状混合物（特許文献３）、香料、乳化剤、水及びマルトースを含む乳化物を乾燥することを特徴とする粉末香料の製法（特許文献４）、香料、糖類、水及び脱塩乳化剤を含む乳化物を乾燥することを特徴とする粉末香料の製造方法（特許文献５）。香料と、乳化剤と賦形剤との混合物あるいは乳化性賦形剤と、パラチノースおよびラフィノースから選ばれる少なくとも一種とを含有する混合物を調製し、ついで該混合物を乾燥することを特徴とする粉末香料の製造方法（特許文献６）。香料、色素および機能性物質から選択される少なくとも１種の成分と、乳化剤および酵母細胞壁画分を含んでなる粉末状混合物（特許文献７）、油性物質、マルトシルトレハロース及び乳化剤を含むことを特徴とする粉末組成物（特許文献８）、油溶性成分と、乳化剤、マルトトリオース及び水を含む乳化混合物を乾燥することを特徴とする粉末製剤の製造方法（特許文献９）、少なくとも１種の機能性油性成分と、果糖単位を含むポリマーおよびオリゴマーから選択された少なくとも１種の水可溶性包括剤と、を含有するエマルション組成物を乾燥して得られた機能性油性材料の粉末組成物（特許文献１０）などが提案されている。 As a method for solving the problems of these conventional powder fragrances, for example, for the purpose of improving the storage stability of functional substances such as fragrances, pigments and vitamins, edible oily materials such as fragrances and water soluble Water-soluble powder fragrance (Patent Document 1), which is obtained by drying an emulsified mixture containing soluble soybean polysaccharides, and a powder fragrance characterized by drying an emulsified mixture containing fragrance, trehalose, emulsifier and water (Patent Document 2), a powdery mixture (Patent Document 3) containing at least one component selected from a fragrance, a pigment and a functional substance, trehalose and water-soluble hemicellulose, a fragrance, an emulsifier, water And a method for producing a powdered fragrance characterized by drying an emulsion containing maltose (Patent Document 4), and drying an emulsion containing a fragrance, sugar, water and a desalting emulsifier The method of manufacturing powdered flavor characterized the door (Patent Document 5). A powder fragrance comprising: preparing a mixture containing a fragrance, a mixture of an emulsifier and an excipient or an emulsifying excipient, and at least one selected from palatinose and raffinose; and then drying the mixture. Manufacturing method (patent document 6). A powdery mixture (Patent Document 7) comprising at least one component selected from a fragrance, a pigment and a functional substance, an emulsifier and a yeast cell wall fraction (Patent Document 7), an oily substance, maltosyl trehalose and an emulsifier A powder composition (Patent Document 8), an oil-soluble component, and an emulsion mixture containing an emulsifier, maltotriose and water, and a method for producing a powder formulation (Patent Document 9), comprising at least one kind A powder composition of a functional oily material obtained by drying an emulsion composition containing a functional oily component and at least one water-soluble bulking agent selected from polymers and oligomers containing fructose units (patent) Document 10) has been proposed.
しかしながら、これらの粉末組成物は、香気、香味、色調、機能性物質の保存安定性の点で改善されているものの必ずしも満足できるものとは言えず、更なる技術の向上が求められていた。 However, although these powder compositions are improved in terms of aroma, flavor, color tone, and storage stability of functional substances, they are not always satisfactory, and further technical improvements have been demanded.
一方、セロビオースに関する従来提案としては、例えば、セロオリゴ糖を有効成分として含む生活習慣病改善剤、腸内細菌叢賦活剤、ピロリ菌増加抑制又は静菌剤、骨中カルシウム濃度増加剤、皮膚バリヤ機能改善剤、皮膚常在菌叢改善剤、澱粉老化防止剤、蛋白質変成防止剤（特許文献１１）などが提案されているが、香料、色素および機能性物質から選択される少なくとも１種の成分と、セロビオースを含んでなる粉末組成物については、何等記載されていない。そして、これらの粉末組成物が吸湿性と保存安定性に優れていること並びに当該組成物を配合した飲食品、化粧品等の保存安定性及び吸湿性が改善されることは提案されていない。 On the other hand, conventional proposals for cellobiose include, for example, lifestyle-related disease improving agents containing cellooligosaccharide as an active ingredient, intestinal microbiota activator, Helicobacter pylori increase suppression or bacteriostatic agent, bone calcium concentration increasing agent, skin barrier function An improving agent, a skin resident flora improving agent, a starch anti-aging agent, a protein denaturation preventing agent (Patent Document 11) and the like have been proposed, and at least one component selected from a fragrance, a pigment and a functional substance Nothing is described about the powder composition comprising cellobiose. And it is not proposed that these powder compositions are excellent in hygroscopicity and storage stability, and that the storage stability and hygroscopicity of foods and drinks, cosmetics and the like containing the composition are improved.
本発明の目的は、香気、色調、混濁、特にフレーバーの保留性および安定性に優れ、嗜好性の高い香味及び外観または種々の生理効果などの機能性を飲料、その他の食品に長期間安定に付与することのできる粉末組成物を提供することである。 The object of the present invention is excellent in aroma, color, turbidity, especially flavor retention and stability, and has high taste and flavor and appearance or various physiological effects such as beverages and other foods for long-term stability. It is to provide a powder composition that can be applied.
本発明者らは上記のごとき欠点を有する従来の粉末香料について、その欠点を解決すべく鋭意研究を行った。その結果、例えば、セルロースを酵素分解して得られる、グルコースがβ−１，４結合で２個結合した二糖、すなわちセロビオースを、従来型の粉末組成物製造の乳化の際に添加することにより、著しく吸湿性が改善された粉末組成物が得られ、当該組成物は香料、色素、機能性物質などの油性物質の保存安定性に優れていること、更にその粉末組成物は、各種の飲食品、化粧品などの香気、香味、色調、嗜好性、機能性などに悪影響を与えることなく、長期間安定に香気、香味、色調および／または機能性を飲食品や化粧品などに付与することができることを見いだし、本発明を完成するに至った。 The inventors of the present invention have conducted intensive studies to solve the above-mentioned disadvantages of the conventional powdered fragrances. As a result, by adding, for example, cellobiose, which is obtained by enzymatic degradation of cellulose and disaccharides in which two glucoses are linked by β-1,4 bonds, that is, cellobiose, is added at the time of emulsification in the production of a conventional powder composition Thus, a powder composition with significantly improved hygroscopicity is obtained, the composition is excellent in storage stability of oily substances such as fragrances, pigments and functional substances, and the powder composition is used for various foods and drinks. Aroma, flavor, color and / or functionality can be stably imparted to foods and beverages, cosmetics, etc. for a long period of time without adversely affecting the aroma, flavor, color, palatability, functionality, etc. As a result, the present invention has been completed.
かくして本発明は、香料、色素および機能性物質から選択される少なくとも１種の成分と、セロビオースを含んでなる粉末組成物を提供するものである。 Thus, the present invention provides a powder composition comprising at least one component selected from a fragrance, a pigment and a functional substance, and cellobiose.
また、本発明は、粉末組成物の質量に基づいて、セロビオースを１０質量％〜９０質量％含有する前記の粉末組成物を提供するものである。 Moreover, this invention provides the said powder composition containing 10 mass%-90 mass% of cellobiose based on the mass of a powder composition.
さらに、本発明は、粉末組成物の質量に基づいて、セロビオースを１０質量％〜９０質量％、および、トレハロースを５質量％〜４５質量％含有する前記の粉末組成物を提供するものである。 Furthermore, this invention provides the said powder composition containing 10 mass%-90 mass% of cellobiose and 5 mass%-45 mass% of trehalose based on the mass of a powder composition.
さらに、本発明は、香料、色素および機能性物質から選択される少なくとも１種の成分と、セロビオース、乳化剤及び水を含む乳化混合物を乾燥することを特徴とする粉末組成物の製造方法を提供するものである。 Furthermore, the present invention provides a method for producing a powder composition comprising drying an emulsified mixture containing at least one component selected from a fragrance, a pigment and a functional substance, and cellobiose, an emulsifier and water. Is.
本発明の粉末組成物は、香料、色素または機能性物質などの保存安定性に優れ、各種の飲食品、化粧品などに利用することができ、これらの飲食品、化粧品などの香気、香味、色調、嗜好性になんら悪影響を与えることなく、長期間安定に香気、香味、色調および機能性を付与することができ、飲食品、化粧品等、広い分野への用途が開けるなど極めて有用である。 The powder composition of the present invention is excellent in storage stability of fragrances, pigments or functional substances, and can be used for various foods and beverages, cosmetics, and the like. In addition, it can impart aroma, flavor, color tone and functionality stably for a long period of time without any adverse effect on palatability, and is extremely useful in that it can be used in a wide range of fields such as foods and drinks and cosmetics.
本発明において使用することのできる香料、色素、機能性物質は通常は油性物質であることが多いが、特に制限されるものでなく、飲食品、化粧品等に通常用いられるものはいずれも使用可能である。香料としては、例えば、オレンジ、レモン、ライム、グレープフルーツなどの柑橘類精油；花精油、ペパーミント油、スペアミント油、スパイス油などの植物精油；コーラナッツ、コーヒー、バニラ、ココア、紅茶、緑茶、ウーロン茶、香辛料などの粉砕物、エキストラクト類、オレオレジン類、エッセンス類、回収香；合成香料化合物、調合香料組成物及びこれらの任意の混合物などが挙げられる。 The fragrances, pigments and functional substances that can be used in the present invention are usually oily substances, but are not particularly limited, and any of those normally used for foods and drinks, cosmetics, etc. can be used. It is. Examples of perfumes include citrus essential oils such as orange, lemon, lime and grapefruit; plant essential oils such as flower essential oil, peppermint oil, spearmint oil, spice oil; cola nut, coffee, vanilla, cocoa, black tea, green tea, oolong tea, spice And the like, extracts, oleoresins, essences, recovered fragrances; synthetic fragrance compounds, blended fragrance compositions, and any mixtures thereof.
また、本発明の色素としては、例えば、α−カロチン、β−カロチン、リコペン、パプリカ色素、アナトー色素、クロロフィル、クチナシ色素、ベニバナ色素、モナスカス色素、ビート色素、エルダベリー色素、マリーゴールド色素、コチニール色素などが挙げられる。 Examples of the dye of the present invention include α-carotene, β-carotene, lycopene, paprika dye, anato dye, chlorophyll, gardenia dye, safflower dye, monascus dye, beet dye, eldaberry dye, marigold dye, and cochineal dye. Etc.
更に、本発明における機能性物質とは、生体調節作用を有する物質を意味し、かかる機能性物質としては、例えば、ドコサヘキサエン酸（ＤＨＡ）、エイコサペンタエン酸（ＥＰＡ）、ＤＨＡおよび／またはＥＰＡ含有魚油、リノール酸、γ−リノレン酸、α−リノレン酸、月見草油、ボラージ油、レシチン、オクタコサノール、ローズマリー抽出物、セージ抽出物、γ−オリザノール、β−カロチン、パームカロチン、シソ油、キチン、キトサン、ローヤルゼリー、プロポリス；ビタミンＡ、ビタミンＤ、ビタミンＥ、ビタミンＦ、ビタミンＫなどの油溶性ビタミン類およびその誘導体、コエンザイムＱ１０などを挙げることができる。 Furthermore, the functional substance in the present invention means a substance having a bioregulatory action. Examples of such a functional substance include docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), DHA and / or EPA-containing fish oil. , Linoleic acid, γ-linolenic acid, α-linolenic acid, evening primrose oil, borage oil, lecithin, octacosanol, rosemary extract, sage extract, γ-oryzanol, β-carotene, palm carotene, perilla oil, chitin, chitosan , Royal jelly, propolis; oil-soluble vitamins such as vitamin A, vitamin D, vitamin E, vitamin F, vitamin K, and derivatives thereof, and coenzyme Q10.
セロビオースはグルコピラノースが２個β−１，４結合した構造を持つ二糖である。セロビオースは天然には松葉やトウモロコシの茎等に存在し、甘味を伴うが、ヒトによって分解されない。したがってセロビオースは、健康食品や糖尿病患者用食品の甘味料、あるいは化粧品原料、医薬品原料として有用であると考えられる。 Cellobiose is a disaccharide having a structure in which two glucopyranoses are linked by β-1,4. Cellobiose is naturally present in pine needles, corn stalks, etc., and has a sweet taste, but is not degraded by humans. Therefore, cellobiose is considered to be useful as a sweetener for health foods and foods for diabetics, a cosmetic raw material, and a pharmaceutical raw material.
本発明で使用するセロビオースは純度の高いセロビオースを用いることもできるが、セロビオースを主成分として含有するセロオリゴ糖を用いてもよい。セロオリゴ糖はグルコピラノース単位が２〜６個程度、β−１，４結合した構造を持つオリゴ糖であり、セロビオース、セロトリオース、セロテトラオース、セロペンタオースおよびセロヘキサオースからなる群より選択される主成分を、５０質量％以上含有する。この主成分とその含有量としては、セロビオースを７０質量％以上含有することが好ましく、９０質量％以上であれば、さらに好ましい。これは、上述のセロオリゴ糖主成分の中で、水に対する溶解度はセロビオースが最も高いことから、本発明の粉末組成物に最も適しているからである。 Cellobiose used in the present invention may be cellobiose having a high purity, but may also be a cellooligosaccharide containing cellobiose as a main component. Cellooligosaccharide is an oligosaccharide having a structure in which about 2 to 6 glucopyranose units are linked by β-1,4, and is selected from the group consisting of cellobiose, cellotriose, cellotetraose, cellopentaose and cellohexaose. Contains 50% by mass or more of the main component. As this main component and its content, it is preferable to contain 70 mass% or more of cellobiose, and more preferably 90 mass% or more. This is because, among the above-mentioned cellooligosaccharide main components, the solubility in water is the highest in cellobiose, so that it is most suitable for the powder composition of the present invention.
また上述のセロオリゴ糖は、副成分としてグルコースを含有しても構わないが、吸湿やカロリーの問題から、含有量は１０質量％以下であることが好ましい。 Moreover, although the above-mentioned cellooligosaccharide may contain glucose as a subcomponent, it is preferable that content is 10 mass% or less from the problem of moisture absorption or a calorie.
本発明に使用するセロオリゴ糖の製造方法としては、特に規定するものではないが、安全性の点からは、セルロース系物質をセルラーゼで酵素分解して得られるものを使用するのが好ましい。 The production method of the cellooligosaccharide used in the present invention is not particularly defined, but from the viewpoint of safety, it is preferable to use a product obtained by enzymatic degradation of a cellulosic substance with cellulase.
ここで言うセルラーゼとは、セルロースを分解する酵素の総称であり、セルロースの分解活性を有する酵素が全て含まれる。セルラーゼ酵素源は、特に限定されるものではないが、例えば、セルラーゼ産生菌体、菌体の産生する酵素を精製したもの、精製酵素を添加剤等とともに製剤化したものなどがあげられる。またその剤形も、特に限定されるものではないが、例えば、液体、粉末、顆粒などがある。 Cellulase as used herein is a general term for enzymes that degrade cellulose, and includes all enzymes that have cellulose-degrading activity. The cellulase enzyme source is not particularly limited, and examples thereof include cellulase-producing cells, those obtained by purifying the enzyme produced by the cells, and those obtained by formulating the purified enzyme together with additives. The dosage form is not particularly limited, and examples thereof include liquids, powders and granules.
セルラーゼの起源についても、特に限定されるものではなく、公知のセルラーゼ産生微生物としては、Ｔｒｉｃｏｄｅｒｍａ属、Ａｃｒｅｍｏｎｉｕｍ属、Ａｓｐｅｒｇｉｌｌｕｓ属、Ｂａｃｉｌｌｕｓ属、Ｐｓｅｕｄｏｍｏｎａｓ属、Ｐｅｎｉｃｉｌｌｉｕｍ属、Ａｅｒｏｍｏｎｕｓ属、Ｉｒｐｅｘ属、Ｓｐｏｒｏｔｒｉｃｈｕｍ属、Ｈｕｍｉｃｏｌａ属、Ｃｅｌｌｏｖｉｂｒｉｏ属などがあるが、セルロースを分解する酵素であれば、上記公知の菌由来の酵素に限らず、新規の菌由来の酵素も、本発明でいうセルラーゼに含まれる。 The origin of the cellulase is not particularly limited, and known cellulase-producing microorganisms include Tricoderma, Acremonium, Aspergillus, Bacillus, Pseudomonas, Penicillium, Aeromonus, Irpex, Sporotrum, Although there are genera, Cellobibrio genus, etc., as long as it is an enzyme that degrades cellulose, not only the above-mentioned known bacterially-derived enzymes but also novel bacterial-derived enzymes are included in the cellulase referred to in the present invention.
本発明の粉末組成物におけるセロビオースの配合比率は特に制限されるものではないが、一般には、粉末組成物の質量に基づいて、セロビオースを１０質量％〜９０質量％、好ましくは１５質量％〜８５質量％、より好ましくは２０質量％〜８０質量％にするのがよい。この配合比率にすることにより安定な乳化組成物が得られ、また、この乳化組成物を乾燥することにより、香料、色素、機能性物質などの油性物質の保存安定性に優れた粉末組成物及び吸湿性の改善された粉末組成物を得ることができる。 The blending ratio of cellobiose in the powder composition of the present invention is not particularly limited, but generally, cellobiose is 10% by mass to 90% by mass, preferably 15% by mass to 85% based on the mass of the powder composition. The mass should be 20% by mass, more preferably 20% by mass to 80% by mass. A stable emulsified composition can be obtained by adjusting the blending ratio, and by drying the emulsified composition, a powder composition having excellent storage stability of oily substances such as fragrances, pigments, and functional substances, and A powder composition having improved hygroscopicity can be obtained.
また、本発明ではセロビオースに加えてトレハロースを使用することで、得られる粉末組成物中の香料、色素または機能性物質などの油性物質の保存安定性を向上させることができる。トレハロースの配合量としては一般には、粉末組成物の質量に基づいて、トレハロース５質量％〜４５質量％、好ましくは１０質量％〜４０質量％であり、また、セロビオースとトレハロースの使用比率を８：１〜１：２程度とするのがよい。この配合比率にすることにより安定な乳化組成物が得られ、また、この乳化組成物を乾燥することにより、香料、色素または機能性物質などの油性物質の保存安定性に優れた粉末組成物及び吸湿性の改善された粉末組成物を得ることができる。 Moreover, in this invention, the storage stability of oily substances, such as a fragrance | flavor, a pigment | dye, or a functional substance in the obtained powder composition, can be improved by using trehalose in addition to cellobiose. The blending amount of trehalose is generally 5% to 45% by weight, preferably 10% to 40% by weight, based on the weight of the powder composition, and the use ratio of cellobiose and trehalose is 8: It is good to be about 1-1: 2. A stable emulsified composition can be obtained by adjusting the blending ratio, and by drying the emulsified composition, a powder composition having excellent storage stability of oily substances such as fragrances, pigments or functional substances, and A powder composition having improved hygroscopicity can be obtained.
本発明では香料、色素および機能性物質などの油性物質成分とセロビオース以外に、乳化を促進するため乳化剤を使用することができるが、使用する乳化剤は特に制限されるものではなく、従来から飲食品、化粧品等に用いられている各種の乳化剤が使用可能である。使用することのできる乳化剤としては、例えば、脂肪酸モノグリセリド、脂肪酸ジグリセリド、脂肪酸トリグリセリド、プロピレングリコール脂肪酸エステル、ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、レシチン、化工でん粉（酸分解澱粉、酸化澱粉、α化澱粉、グラフト化澱粉、カルボキシメチル基、ヒドロキシアルキル基等を導入したエーテル化澱粉、酢酸、リン酸等を反応させたエステル化澱粉、２ヶ所以上の澱粉の水酸基間に多官能基を結合させた架橋澱粉、湿熱処理澱粉等）、ソルビタン脂肪酸エステル、キラヤ抽出物、アラビアガム、トラガントガム、グアーガム、カッシアガム、トラガントガム、カラヤガム、キサンタンガム、ペクチン、アルギン酸及びその塩類、カラギーナン、ゼラチン、カゼイン等を挙げることができる。これら乳化剤の使用量は厳密に制限されるものではなく、用いる乳化剤の種類等に応じて広い範囲にわたり変えることができるが、通常、油性物質１質量部に対し約０．０５質量部〜約５０質量部、好ましくは約０．１質量部〜約２０質量部の範囲内が適当である。 In the present invention, in addition to oily substance components such as fragrances, pigments and functional substances and cellobiose, an emulsifier can be used to promote emulsification. However, the emulsifier to be used is not particularly limited, and it is conventionally a food and drink. Various emulsifiers used in cosmetics and the like can be used. Examples of emulsifiers that can be used include fatty acid monoglyceride, fatty acid diglyceride, fatty acid triglyceride, propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, lecithin, modified starch (acid-decomposed starch, oxidized starch, pregelatinized starch) , Grafted starch, etherified starch introduced with carboxymethyl group, hydroxyalkyl group, etc., esterified starch reacted with acetic acid, phosphoric acid, etc., cross-linked polyfunctional groups between hydroxyl groups of two or more starches Starch, wet heat-treated starch, etc.), sorbitan fatty acid ester, kiraya extract, gum arabic, tragacanth gum, guar gum, cassia gum, tragacanth gum, caraya gum, xanthan gum, pectin, alginic acid and its salts, carrageenan, gelatin, casein, etc. It is possible. The amount of these emulsifiers used is not strictly limited and can be varied over a wide range depending on the type of emulsifier used, etc., but is usually from about 0.05 parts by weight to about 50 parts per 1 part by weight of the oily substance. A part by weight, preferably in the range of about 0.1 part by weight to about 20 parts by weight is suitable.
本発明によれば、上記混合物には乳化に際して、必要に応じて、さらに、デキストリン、砂糖、乳糖、ブドウ糖、果糖、マルトース、キシリトール、エリスリトール、マルチトール、水飴、還元水飴等の糖類、トウモロコシ、モチトウモロコシ、馬鈴薯、甘薯、小麦、米、もち米、タピオカ等由来の澱粉、増粘多糖類（寒天、ファーセレラン、ローカストビーンガム、タマリンドガム、タラガム、アラビノガラクタン、スクレログルカン、プルラン、デキストラン、ジェランガム、カードラン、ガテイガム、コンニャクマンナン、キシラン等）、さらに、キチン、カルボキシメチルセルロース、メチルセルロース等を適宜配合することもできる。これらの使用量は粉末組成物に望まれる特性等に応じて適宜に選択することがきる。 According to the present invention, the above mixture is further mixed with dextrin, sugar, lactose, glucose, fructose, maltose, xylitol, erythritol, maltitol, starch syrup, starch syrup, etc. Starch derived from corn, potato, sweet potato, wheat, rice, glutinous rice, tapioca, thickening polysaccharide (agar, far celeran, locust bean gum, tamarind gum, tara gum, arabinogalactan, scleroglucan, pullulan, dextran, gellan gum , Curdlan, gatham gum, konjac mannan, xylan, etc.), and chitin, carboxymethylcellulose, methylcellulose, and the like can be appropriately blended. These amounts can be appropriately selected according to the properties desired for the powder composition.
本発明の粉末組成物の調製法の好ましい一実施態様を示せば、例えば、まず水３００質量部に前記した如き乳化剤２０質量部とセロビオース６０質量部を溶解させ、それに前記した如き香料、色素および機能性物質から選択される少なくとも１種の成分２０質量部を添加し、ホモミキサー、コロイドミル、高圧ホモジナイザー等を用いて乳化処理を行い、得られる乳化混合物を真空乾燥、噴霧乾燥等の乾燥手段で乾燥することにより、フレーバーの保留性や安定性などに優れた粉末組成物を得ることができる。 A preferred embodiment of the method for preparing the powder composition of the present invention is as follows. For example, first, 20 parts by mass of the above-mentioned emulsifier and 60 parts by mass of cellobiose are dissolved in 300 parts by mass of water. Adding 20 parts by mass of at least one component selected from functional substances, emulsifying using a homomixer, colloid mill, high-pressure homogenizer, etc., and drying the resulting emulsion mixture by vacuum drying, spray drying or the like By drying with, a powder composition having excellent flavor retention and stability can be obtained.
かくして、上述のようにして得られる粉末組成物は、例えば、飲料、粉末飲料、デザート、チューインガム、錠菓、スナック類、水産加工食品、畜肉加工食品、レトルト食品などの飲食品に利用することができる。これら飲食品に配合される粉末組成物の使用量は、飲食品の種類、形態などにより異なるが、一般的には飲食品１質量部に対して約０．００１質量部〜約０．０５質量部の範囲内で使用することができる。
次に実施例を挙げて本発明をさらに具体的に説明する。
Thus, the powder composition obtained as described above can be used for food and drink such as beverages, powdered beverages, desserts, chewing gum, tablet confectionery, snacks, processed fishery products, processed meat products, and retort foods. it can. Although the usage-amount of the powder composition mix | blended with these food / beverage products changes with kinds, forms, etc. of food / beverage products, generally it is about 0.001 mass part-about 0.05 mass with respect to 1 mass part of food / beverage products. It can be used within the range of parts.
Next, the present invention will be described more specifically with reference to examples.
実施例１
水３００ｇに化工澱粉（カプシュール：日本エヌエスシー株式会社製）２０ｇ及びセロビオース（松谷化学工業社製）６０ｇを加えて溶解し、９０℃で１５分間加熱殺菌する。これを４０℃に冷却し、レモンオイル（長谷川香料社製）２０ｇを添加混合した後、ＴＫ−ホモミキサーを用いて７０００ｒｐｍ、１０分間乳化した。この液をスプレードライヤーＬ−８ｉ（大川原化工機社製）を使用して、入口温度１４０℃、出口温度７５℃にて噴霧乾燥し、レモン粉末香料１００ｇ（本発明品１：セロビオース６０％含有）を得た。
Example 1
To 300 g of water, 20 g of modified starch (Capsule: manufactured by NSC Japan Co., Ltd.) and 60 g of cellobiose (manufactured by Matsutani Chemical Industry Co., Ltd.) are added and dissolved, and sterilized by heating at 90 ° C. for 15 minutes. This was cooled to 40 ° C., 20 g of lemon oil (manufactured by Hasegawa Fragrance Co., Ltd.) was added and mixed, and then emulsified at 7000 rpm for 10 minutes using a TK-homomixer. Using a spray dryer L-8i (manufactured by Okawara Chemical Co., Ltd.), this liquid was spray dried at an inlet temperature of 140 ° C. and an outlet temperature of 75 ° C., and 100 g of lemon powder fragrance (invention product 1: 60% cellobiose contained) Got.
実施例２
水２００ｇに化工澱粉（カプシュール：日本エヌエスシー株式会社製）２０ｇ、セロビオース（松谷化学工業社製）３０ｇおよびトレハロース（トレハ（登録商標）：（株）林原商事社製）３０ｇを加えて溶解し、９０℃で１５分間加熱殺菌する。これを４０℃に冷却し、レモンオイル（長谷川香料社製）２０ｇを添加混合した後、ＴＫ−ホモミキサーを用いて７０００ｒｐｍ、１０分間乳化した。この液をスプレードライヤーＬ−８ｉ（大川原化工機社製）を使用して、入口温度１４０℃、出口温度７５℃にて噴霧乾燥し、レモン粉末香料１００ｇ（本発明品２：セロビオース３０％およびトレハロース３０％含有）を得た。
Example 2
To 200 g of water, 20 g of modified starch (Capsule: manufactured by NSC Japan Co., Ltd.), 30 g of cellobiose (manufactured by Matsutani Chemical Industry Co., Ltd.) and 30 g of trehalose (Treha (registered trademark): manufactured by Hayashibara Corporation) were dissolved. Sterilize at 90 ° C. for 15 minutes. This was cooled to 40 ° C., 20 g of lemon oil (manufactured by Hasegawa Fragrance Co., Ltd.) was added and mixed, and then emulsified at 7000 rpm for 10 minutes using a TK-homomixer. This liquid was spray-dried at an inlet temperature of 140 ° C. and an outlet temperature of 75 ° C. using a spray dryer L-8i (manufactured by Okawara Kako Co., Ltd.), and 100 g of lemon powder fragrance (present product 2: cellobiose 30% and trehalose) 30% contained).
比較例１
水１２０ｇに化工澱粉（カプシュール：日本エヌエスシー株式会社製）２０ｇおよびデキストリン（パインデックスＮｏ．１；松谷化学工業社製）６０ｇを加えて溶解し、９０℃で１５分間加熱殺菌する。これを４０℃に冷却し、レモンオイル（長谷川香料社製）２０ｇを添加混合した後、ＴＫ−ホモミキサーを用いて７０００ｒｐｍ、１０分間乳化した。この液をスプレードライヤーＬ−８ｉ（大川原化工機社製）を使用して、入口温度１４０℃、出口温度７５℃にて噴霧乾燥し、レモン粉末香料１００ｇ（比較品１：セロビオース含有せず）を得た。
Comparative Example 1
To 120 g of water, 20 g of modified starch (Capsule: manufactured by Nippon SC Co., Ltd.) and 60 g of dextrin (Paindex No. 1; manufactured by Matsutani Chemical Industry Co., Ltd.) are added and dissolved, followed by heat sterilization at 90 ° C. for 15 minutes. This was cooled to 40 ° C., 20 g of lemon oil (manufactured by Hasegawa Fragrance Co., Ltd.) was added and mixed, and then emulsified at 7000 rpm for 10 minutes using a TK-homomixer. Using a spray dryer L-8i (manufactured by Okawara Kako Co., Ltd.), this liquid was spray dried at an inlet temperature of 140 ° C. and an outlet temperature of 75 ° C., and 100 g of a lemon powder flavor (comparative product 1: not containing cellobiose). Obtained.
［粉末組成物の熱***試験と官能評価］
本発明品１、本発明品２および比較品１を、それぞれ１０ｇずつ低密度ポリエチレン袋に入れ、遮光下で５０℃、４週間保存し、熱***品とした。対照品として、本発明品１、本発明品２および比較品１を、それぞれ１０ｇずつアルミ蒸着袋に入れ、−１８℃で保存したものを用いた。それぞれの粉末を良く訓練された専門パネラーにより官能評価した。その結果を表１に示す。
[Thermal abuse test and sensory evaluation of powder composition]
Invention product 1, Invention product 2 and Comparative product 1 were each placed in a low-density polyethylene bag in an amount of 10 g and stored at 50 ° C. for 4 weeks under light shielding to obtain a heat abuse product. As a control product, 10 g each of the present product 1, the present product 2 and the comparative product 1 were put in an aluminum vapor deposition bag and stored at −18 ° C. Each powder was sensory evaluated by a well-trained professional panel. The results are shown in Table 1.
表１の結果より、セロビオースは、レモンオイル粉末の熱安定性に優れた効果を発揮し、極めて有用であることがわかる。 From the results in Table 1, it can be seen that cellobiose exhibits an excellent effect on the thermal stability of lemon oil powder and is extremely useful.
実施例３
水３００ｇに化工澱粉（カプシュール：日本エヌエスシー株式会社製）２０ｇ及びセロビオース（松谷化学工業社製）７０ｇを加えて混合溶解し、９０℃で１５分間加熱殺菌する。これを５０℃に冷却し、パプリカオイル（長谷川香料社製）１０ｇを添加混合した後、ＴＫ−ホモミキサーを用いて７０００ｒｐｍ、１０分間乳化した。この液をスプレードライヤーＬ−８ｉ（大川原化工機社製）を使用して、入口温度１４０℃、出口温度７５℃にて噴霧乾燥し、パプリカ色素粉末１００ｇ（本発明品３：セロビオース７０％含有）を得た。
Example 3
To 300 g of water, 20 g of modified starch (Capsule: manufactured by Nippon SC Co., Ltd.) and 70 g of cellobiose (manufactured by Matsutani Chemical Industry Co., Ltd.) are added, mixed and dissolved, and sterilized by heating at 90 ° C. for 15 minutes. This was cooled to 50 ° C., 10 g of paprika oil (manufactured by Hasegawa Fragrance Co., Ltd.) was added and mixed, and then emulsified at 7000 rpm for 10 minutes using a TK-homomixer. This solution was spray-dried at an inlet temperature of 140 ° C. and an outlet temperature of 75 ° C. using a spray dryer L-8i (manufactured by Okawara Chemical Co., Ltd.), and 100 g of paprika pigment powder (containing the present product 3: 70% cellobiose) Got.
実施例４
水２００ｇに化工澱粉（カプシュール：日本エヌエスシー株式会社製）２０ｇ、セロビオース（松谷化学工業社製）３５ｇおよびトレハロース（トレハ（登録商標）：（株）林原商事社製）３５ｇを加えて混合溶解し、９０℃で１５分間加熱殺菌した。これを５０℃に冷却し、パプリカオイル（長谷川香料社製）１０ｇを添加混合した後、ＴＫ−ホモミキサーを用いて７０００ｒｐｍ、１０分間乳化した。この液をスプレードライヤーＬ−８ｉ（大川原化工機社製）を使用して、入口温度１４０℃、出口温度７５℃にて噴霧乾燥し、パプリカ色素粉末１００ｇ（本発明品４：セロビオース３５％およびトレハロース３５％含有）を得た。
Example 4
200 g of water, 20 g of modified starch (Capsule: manufactured by NSC Japan), 35 g of cellobiose (manufactured by Matsutani Chemical Co., Ltd.) and 35 g of trehalose (Treha (registered trademark): manufactured by Hayashibara Corporation) are mixed and dissolved. And sterilized by heating at 90 ° C. for 15 minutes. This was cooled to 50 ° C., 10 g of paprika oil (manufactured by Hasegawa Fragrance Co., Ltd.) was added and mixed, and then emulsified at 7000 rpm for 10 minutes using a TK-homomixer. This liquid was spray-dried at an inlet temperature of 140 ° C. and an outlet temperature of 75 ° C. using a spray dryer L-8i (manufactured by Okawahara Kako Co., Ltd.), and 100 g of paprika pigment powder (product of the present invention: 35% cellobiose and trehalose). Containing 35%).
比較例２
水１５０ｇに化工澱粉（カプシュール：日本エヌエスシー株式会社製）２０ｇおよびデキストリン（パインデックスＮｏ．１；松谷化学工業社製）７０ｇを加えて溶解し、９０℃で１５分間加熱殺菌する。これを５０℃に冷却し、パプリカオイル（長谷川香料社製）１０ｇを添加混合した後、ＴＫ−ホモミキサーを用いて７０００ｒｐｍ、１０分間乳化した。この液をスプレードライヤーＬ−８ｉ（大川原化工機社製）を使用して、入口温度１４０℃、出口温度７５℃にて噴霧乾燥し、パプリカ色素粉末１００ｇ（比較品２：セロビオース含有せず）を得た。
Comparative Example 2
To 150 g of water, 20 g of modified starch (Capsule: manufactured by Nippon SC Co., Ltd.) and 70 g of dextrin (Paindex No. 1; manufactured by Matsutani Chemical Industry Co., Ltd.) are added and dissolved, and sterilized by heating at 90 ° C. for 15 minutes. This was cooled to 50 ° C., 10 g of paprika oil (manufactured by Hasegawa Fragrance Co., Ltd.) was added and mixed, and then emulsified at 7000 rpm for 10 minutes using a TK-homomixer. This liquid was spray-dried at an inlet temperature of 140 ° C. and an outlet temperature of 75 ° C. using a spray dryer L-8i (manufactured by Okawara Chemical Co., Ltd.), and 100 g of paprika pigment powder (Comparative product 2: not containing cellobiose) was obtained. Obtained.
［粉末組成物の光***試験および色素量の残存量］
本発明品３、本発明品４および比較品２で調製したパプリカ色素粉末を、それぞれ１０ｇずつ透明ガラス瓶に充填し、１００００ルクス、２０℃、２週間光***試験を行った。対照品として、本発明品３、本発明品４および比較品２を、それぞれ１０ｇずつアルミ蒸着袋に入れ、−１８℃で保存したものを用いた。それぞれの粉末約３００ｍｇを正確に量り、イオン交換水を加えて希釈し正確に１００ｍｌとし、この希釈液３ｍｌを正確に量り、アセトンを加えて正確に１００ｍｌとする。この溶液をケイソウ土約２ｇをボディーフィードした濾紙（東洋濾紙Ｎｏ，２）にて濾過し、濾液を直ちに分光光度計を用いて波長４５０ｎｍ付近における極大吸収を測定し、色素量を求めた。***品の色素量と対照品の色素量の比を色素残存量（％）とした。結果を表２に示す。
[Light abuse test of powder composition and residual amount of pigment]
10 g each of the paprika pigment powder prepared in Invention Product 3, Invention Product 4 and Comparative Product 2 was filled in a transparent glass bottle and subjected to a light abuse test at 10,000 lux at 20 ° C. for 2 weeks. As a control product, 10 g each of the present product 3, the present product 4 and the comparative product 2 were put in an aluminum vapor deposition bag and stored at -18 ° C. About 300 mg of each powder is accurately weighed and diluted with ion-exchanged water to make exactly 100 ml. 3 ml of this diluted solution is accurately weighed, and acetone is added to make exactly 100 ml. This solution was filtered with a filter paper (Toyo Filter Paper No. 2) fed with about 2 g of diatomaceous earth, and the filtrate was immediately measured for maximum absorption at a wavelength of about 450 nm using a spectrophotometer to determine the amount of dye. The ratio of the pigment amount of the abused product to the pigment amount of the control product was defined as the pigment residual amount (%). The results are shown in Table 2.
表２の結果より、セロビオースは、パプリカ色素粉末の光保存安定性に優れた効果を発揮し、極めて有用であることがわかる。また、さらにトレハロースを配合した本発明品４は、パプリカ色素粉末の光保存安定性にさらに優れた効果を発揮した。 From the results in Table 2, it can be seen that cellobiose exhibits an excellent effect on the light storage stability of the paprika pigment powder and is extremely useful. Further, the product 4 of the present invention in which trehalose was further blended exhibited a further excellent effect on the light storage stability of the paprika pigment powder.
実施例５
水１００ｇに化工澱粉（カプシュール：日本エヌエスシー株式会社製）２０ｇ、デキストリン５０ｇ及びセロビオース２０ｇ（松谷化学工業社製）を加えて溶解し、８５〜９０℃で１５分間加熱殺菌する。これを４０℃に冷却し、ＤＨＡ含有精製魚油１０ｇを添加混合した後、ＴＫ−ホモミキサーを用いて７０００ｒｐｍ、１０分間乳化した。この液をニロ社のモービルマイナー型スプレードライヤーを使用して、入口温度１４０℃、出口温度７５℃にて噴霧乾燥し、ＤＨＡ含有精製魚油粉末製剤１００ｇ（本発明品５：セロビオース２０％含有）を得た。
Example 5
To 100 g of water, 20 g of modified starch (Capsule: manufactured by Nippon SC Co., Ltd.), 50 g of dextrin and 20 g of cellobiose (manufactured by Matsutani Chemical Industry Co., Ltd.) are added and dissolved, and then heat-sterilized at 85-90 ° C. for 15 minutes. This was cooled to 40 ° C., 10 g of DHA-containing purified fish oil was added and mixed, and then emulsified at 7000 rpm for 10 minutes using a TK-homomixer. This liquid was spray-dried at an inlet temperature of 140 ° C. and an outlet temperature of 75 ° C. using a Nylon mobile minor spray dryer, and 100 g of DHA-containing purified fish oil powder formulation (invention product 5: containing 20% cellobiose) was obtained. Obtained.
実施例６
水１００ｇに化工澱粉（カプシュール：日本エヌエスシー株式会社製）２０ｇ、デキストリン５０ｇ、セロビオース１０ｇ（松谷化学工業社製）およびトレハロース（トレハ（登録商標）：（株）林原商事社製）１０ｇを加えて溶解し、８５〜９０℃で１５分間加熱殺菌する。これを４０℃に冷却し、ＤＨＡ含有精製魚油１０ｇを添加混合した後、ＴＫ−ホモミキサーを用いて７０００ｒｐｍ、１０分間乳化した。この液をニロ社のモービルマイナー型スプレードライヤーを使用して、入口温度１４０℃、出口温度７５℃にて噴霧乾燥し、ＤＨＡ含有精製魚油粉末製剤１００ｇ（本発明品６：セロビオース１０％およびトレハロース１０％含有）を得た。
Example 6
To 100 g of water, 20 g of modified starch (Capsule: Nippon NS Co., Ltd.), 50 g of dextrin, 10 g of cellobiose (manufactured by Matsutani Chemical Industry Co., Ltd.) and 10 g of trehalose (Trehha (registered trademark): Hayashibara Shoji Co., Ltd.) are added. Dissolve and heat sterilize at 85-90 ° C. for 15 minutes. This was cooled to 40 ° C., 10 g of DHA-containing purified fish oil was added and mixed, and then emulsified at 7000 rpm for 10 minutes using a TK-homomixer. This liquid was spray-dried at an inlet temperature of 140 ° C. and an outlet temperature of 75 ° C. using a Nylon mobile minor spray dryer, and 100 g of a DHA-containing purified fish oil powder formulation (Product 6 of the present invention: cellobiose 10% and trehalose 10) % Content).
比較例３
実施例５のセロビオースの代わりにデキストリン（ＤＥ１０）を同量使用した他は、実施例５と同様に行いＤＨＡ含有精製魚油粉末１００ｇ（比較品３：セロビオース含有せず）を得た。
Comparative Example 3
100 g of DHA-containing purified fish oil powder (Comparative product 3: not containing cellobiose) was obtained in the same manner as in Example 5 except that the same amount of dextrin (DE10) was used instead of cellobiose of Example 5.
実施例７
水１５０ｇにＨＬＢ１５のショ糖脂肪酸エステル５ｇ、デキストリン（ＤＥ１０）４５ｇ及びセロビオース３０ｇを加えて溶解し、８５〜９０℃で１５分間加熱殺菌した。この溶液を約４０℃に冷却し、γ−リノレン酸２０ｇを添加混合した後、ＴＫ−ホモミキサーを用いて７０００ｒｐｍ、１０分間乳化した。この液を実施例５と同様に噴霧乾燥してγ−リノレン酸含有粉末製剤１００ｇ（本発明品７：セロビオース３０％含有）を得た。
Example 7
To 150 g of water, 5 g of sucrose fatty acid ester of HLB15, 45 g of dextrin (DE10) and 30 g of cellobiose were added and dissolved, and sterilized by heating at 85 to 90 ° C. for 15 minutes. This solution was cooled to about 40 ° C., 20 g of γ-linolenic acid was added and mixed, and then emulsified at 7000 rpm for 10 minutes using a TK-homomixer. This liquid was spray-dried in the same manner as in Example 5 to obtain 100 g of a powder preparation containing γ-linolenic acid (Product 7 of the present invention: containing 30% cellobiose).
実施例８
水１５０ｇにＨＬＢ１５のショ糖脂肪酸エステル５ｇ、デキストリン（ＤＥ１０）４５ｇ、セロビオース２０ｇおよびトレハロース１０ｇを加えて溶解し、８５〜９０℃で１５分間加熱殺菌した。この溶液を約４０℃に冷却し、γ−リノレン酸２０ｇを添加混合した後、ＴＫ−ホモミキサーを用いて７０００ｒｐｍ、１０分間乳化した。この液を実施例５と同様に噴霧乾燥してγ−リノレン酸含有粉末製剤１００ｇ（本発明品８：セロビオース２０％およびトレハロース１０％含有）を得た。
Example 8
To 150 g of water, 5 g of sucrose fatty acid ester of HLB15, 45 g of dextrin (DE10), 20 g of cellobiose and 10 g of trehalose were added and dissolved, and sterilized by heating at 85 to 90 ° C. for 15 minutes. This solution was cooled to about 40 ° C., 20 g of γ-linolenic acid was added and mixed, and then emulsified at 7000 rpm for 10 minutes using a TK-homomixer. This liquid was spray-dried in the same manner as in Example 5 to obtain 100 g of a powder preparation containing γ-linolenic acid (Product 8 of the present invention: containing 20% cellobiose and 10% trehalose).
比較例４
実施例７のセロビオースの代わりに砂糖を同量使用した他は、実施例６と同様の操作を行いγ−リノレン酸含有粉末１００ｇ（比較品４：セロビオース含有せず）を得た。
Comparative Example 4
The same operation as in Example 6 was performed except that the same amount of sugar was used instead of the cellobiose of Example 7 to obtain 100 g of a γ-linolenic acid-containing powder (Comparative product 4: not containing cellobiose).
［粉末飲料の調製および保存試験］
実施例５、実施例６、比較例３、実施例７、実施例８及び比較例４で得られた機能性物質含有製剤及び粉末を用いて、表３に示す処方に従って粉末飲料を調製した。粉末飲料５０ｇをそれぞれポリ袋に入れ、３７℃にて３ケ月、および６ヶ月間保存した。
[Preparation and storage test of powdered beverages]
Using the functional substance-containing preparations and powders obtained in Example 5, Example 6, Comparative Example 3, Example 7, Example 8, and Comparative Example 4, powder beverages were prepared according to the formulation shown in Table 3. 50 g of powdered beverages were each placed in a plastic bag and stored at 37 ° C. for 3 months and 6 months.
上述の３ケ月間保存した粉末飲料７ｇを水１００ｇで希釈し、専門パネラー１０名にて、香気香味の官能評価を行った。その結果、専門パネラーの全員が、本発明品５及び６を配合したＮｏ．１及びＮｏ．２ならびに本発明品７及び８を配合したＮｏ．４及びＮｏ．５は、ともに保存による劣化臭は認められず良好な香気香味を保持していると判定した。一方、比較品３及び４を配合したＮｏ．３及びＮｏ．６は、ともに保存による著しい劣化臭が認められると判定した。 7 g of the above-mentioned powdered beverage stored for 3 months was diluted with 100 g of water, and sensory evaluation of aroma and flavor was performed by 10 professional panelists. As a result, all of the specialized panelists obtained No. 5 containing the present invention products 5 and 6. 1 and no. No. 2 and Nos. 7 and 8 containing the products of the present invention. 4 and no. In No. 5, no deterioration odor due to storage was observed, and it was determined that a good aroma flavor was maintained. On the other hand, no. 3 and no. No. 6 judged that the remarkable deterioration odor by storage was recognized.
また、上述の６ケ月間保存した粉末飲料７ｇを水１００ｇで希釈し、専門パネラー１０名にて、香気香味の官能評価を行った。その結果、専門パネラーの全員が、本発明品６を配合したＮｏ．２および本発明品８を配合したＮｏ．５は、ともに保存による劣化臭は認められず良好な香気香味を保持しているが、本発明品５を配合したＮｏ．１および本発明品７を配合したＮｏ．４は、ともに保存によりわずかに劣化臭が認められると判定した。一方、比較品３及び比較品４を配合したＮｏ．３及びＮｏ．６は、ともに保存による著しい劣化臭が認められると判定した。 Moreover, 7 g of the above-mentioned powdered beverages stored for 6 months were diluted with 100 g of water, and sensory evaluation of aroma and flavor was performed by 10 professional panelists. As a result, all of the specialized panelists received No. 6 containing the product 6 of the present invention. 2 and the product 8 of the present invention were blended. No. 5 shows no deterioration odor due to storage and maintains a good fragrance. No. 1 and No. 7 containing the product 7 of the present invention. In No. 4, it was determined that a slightly deteriorated odor was observed by storage. On the other hand, no. 3 and no. No. 6 judged that the remarkable deterioration odor by storage was recognized.
このことから、セロビオースは、機能性物質の保存安定性に優れた効果を発揮し、また、セロビオースにトレハロースを配合すると、相乗的に機能性物質の保存安定性に優れた効果を発揮し、極めて有用であることがわかる。 From this, cellobiose exhibits an excellent effect on the storage stability of functional substances, and when celloose is combined with trehalose, it synergistically exhibits an excellent effect on the storage stability of functional substances. It turns out that it is useful.
Claims (4)
物。 The powder composition of Claim 1 which contains 10 mass%-90 mass% of cellobiose based on the mass of a powder composition.
object.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2009172375A JP5550277B2 (en) | 2009-07-23 | 2009-07-23 | Powder composition with excellent storage stability |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2009172375A JP5550277B2 (en) | 2009-07-23 | 2009-07-23 | Powder composition with excellent storage stability |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2011026411A true JP2011026411A (en) | 2011-02-10 |
| JP5550277B2 JP5550277B2 (en) | 2014-07-16 |
Family
ID=43635535
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2009172375A Expired - Fee Related JP5550277B2 (en) | 2009-07-23 | 2009-07-23 | Powder composition with excellent storage stability |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP5550277B2 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2016116620A1 (en) * | 2015-01-22 | 2016-07-28 | Pfeifer & Langen GmbH & Co. KG | Cellobiose-containing drink |
| WO2016116627A1 (en) * | 2015-01-22 | 2016-07-28 | Pfeifer & Langen GmbH & Co. KG | Cellobiose in compositions for consumption or ingestion |
| WO2016116622A1 (en) * | 2015-01-22 | 2016-07-28 | Pfeifer & Langen GmbH & Co. KG | Cellobiose in fermented meat and sausage products |
| WO2017068034A1 (en) * | 2015-10-22 | 2017-04-27 | Givaudan Sa | Sweetness enhancement |
| WO2019167347A1 (en) | 2018-02-28 | 2019-09-06 | 高砂香料工業株式会社 | Spray-dried composition |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62273921A (en) * | 1986-05-22 | 1987-11-28 | Ajinomoto Co Inc | Solid preparation |
| JP2001303034A (en) * | 2000-04-25 | 2001-10-31 | Nichiyu Giken Kogyo Co Ltd | Irreversible temperature sensitive composition |
| JP2004361153A (en) * | 2003-06-03 | 2004-12-24 | Nichiyu Giken Kogyo Co Ltd | Temperature history and moisture deposition history indicator composition |
| WO2007037249A1 (en) * | 2005-09-27 | 2007-04-05 | Asahi Kasei Chemicals Corporation | Cellooligosaccharide-containing composition |
| WO2007104562A1 (en) * | 2006-03-15 | 2007-09-20 | Universiteit Gent | Dry powder compositions and systems for poultry vaccination |
| JP2009125064A (en) * | 2007-11-28 | 2009-06-11 | Asahi Kasei Chemicals Corp | Cellooligosaccharide-containing chocolate |
-
2009
- 2009-07-23 JP JP2009172375A patent/JP5550277B2/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62273921A (en) * | 1986-05-22 | 1987-11-28 | Ajinomoto Co Inc | Solid preparation |
| JP2001303034A (en) * | 2000-04-25 | 2001-10-31 | Nichiyu Giken Kogyo Co Ltd | Irreversible temperature sensitive composition |
| JP2004361153A (en) * | 2003-06-03 | 2004-12-24 | Nichiyu Giken Kogyo Co Ltd | Temperature history and moisture deposition history indicator composition |
| WO2007037249A1 (en) * | 2005-09-27 | 2007-04-05 | Asahi Kasei Chemicals Corporation | Cellooligosaccharide-containing composition |
| WO2007104562A1 (en) * | 2006-03-15 | 2007-09-20 | Universiteit Gent | Dry powder compositions and systems for poultry vaccination |
| JP2009125064A (en) * | 2007-11-28 | 2009-06-11 | Asahi Kasei Chemicals Corp | Cellooligosaccharide-containing chocolate |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2016116620A1 (en) * | 2015-01-22 | 2016-07-28 | Pfeifer & Langen GmbH & Co. KG | Cellobiose-containing drink |
| WO2016116627A1 (en) * | 2015-01-22 | 2016-07-28 | Pfeifer & Langen GmbH & Co. KG | Cellobiose in compositions for consumption or ingestion |
| WO2016116622A1 (en) * | 2015-01-22 | 2016-07-28 | Pfeifer & Langen GmbH & Co. KG | Cellobiose in fermented meat and sausage products |
| DE202016008304U1 (en) | 2015-01-22 | 2017-07-05 | Pfeifer & Langen GmbH & Co. KG | Cellobiose in compositions for consumption or ingestion |
| WO2017068034A1 (en) * | 2015-10-22 | 2017-04-27 | Givaudan Sa | Sweetness enhancement |
| JP2018531032A (en) * | 2015-10-22 | 2018-10-25 | ジボダン エス エー | Sweetness enhancement |
| US11071317B2 (en) | 2015-10-22 | 2021-07-27 | Givaudan S.A. | Sweetness enhancement |
| WO2019167347A1 (en) | 2018-02-28 | 2019-09-06 | 高砂香料工業株式会社 | Spray-dried composition |
| CN111787814A (en) * | 2018-02-28 | 2020-10-16 | 高砂香料工业株式会社 | Spray-dried composition |
| JPWO2019167347A1 (en) * | 2018-02-28 | 2021-02-12 | 高砂香料工業株式会社 | Spray drying composition |
| JP7261219B2 (en) | 2018-02-28 | 2023-04-19 | 高砂香料工業株式会社 | spray dried composition |
Also Published As
| Publication number | Publication date |
|---|---|
| JP5550277B2 (en) | 2014-07-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5001847B2 (en) | Cellooligosaccharide-containing composition | |
| EP1782803B1 (en) | Coenzyme q10-containing composition | |
| JP3958885B2 (en) | Powder material with excellent storage stability | |
| JP5550277B2 (en) | Powder composition with excellent storage stability | |
| TWI361668B (en) | ||
| JP2016093111A (en) | Citrus fruit skin processed product, and method for producing the same | |
| JPWO2014208613A1 (en) | Powder composition, method for producing the powder composition, and beverage | |
| JP5013588B2 (en) | Blood lipid improver | |
| JP6584793B2 (en) | Food in containers containing acetic acid bacteria or pulverized products thereof | |
| JP2011195601A (en) | Low molecule galactoxyloglucan and emulsion composition containing the same | |
| JP3902153B2 (en) | Bitter / astringent taste inhibitor | |
| JP2003192576A (en) | Preparation containing capsaicinoid-like material | |
| WO2019107574A1 (en) | Emulsion composition | |
| JPS61212322A (en) | Water dissolvable medical preparation of fat-soluble substance | |
| JP6975831B2 (en) | A composition for improving aroma retention, and a method for producing the same. | |
| JP6584794B2 (en) | Food in containers containing acetic acid bacteria or pulverized products thereof | |
| JP6317288B2 (en) | Beverage composition | |
| JP5121098B2 (en) | Fragrance with improved light resistance, powder material containing functional substances | |
| JP4166937B2 (en) | New powder material | |
| JP4057404B2 (en) | Powder material with excellent storage stability | |
| JP2020103210A (en) | Defatted rice bran-containing beverage | |
| JPWO2018199315A1 (en) | Emulsion composition | |
| JP2005073541A (en) | Powder composition having high stability | |
| WO2020184556A1 (en) | Method for suppressing bubbling in naturally derived water-soluble pigment | |
| CN115715310A (en) | Chili powder emulsified pigment preparation and production method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20120127 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20130823 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20130910 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20140520 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20140520 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 5550277 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| LAPS | Cancellation because of no payment of annual fees |