JP2011045350A - Method for producing powder containing natural inulin - Google Patents
Method for producing powder containing natural inulin Download PDFInfo
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- JP2011045350A JP2011045350A JP2009217963A JP2009217963A JP2011045350A JP 2011045350 A JP2011045350 A JP 2011045350A JP 2009217963 A JP2009217963 A JP 2009217963A JP 2009217963 A JP2009217963 A JP 2009217963A JP 2011045350 A JP2011045350 A JP 2011045350A
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- inulin
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- chrysanthemums
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
本発明は、菊芋の主成分がイヌリンの多糖体構成をなし、健康機能性を備え、生活習慣病改善を得ていることは公知のことである。食品分野、医療分野等広範囲に活用可能とする基礎的粉末素材の提供に関する。In the present invention, it is well known that the main component of chrysanthemums is an inulin polysaccharide, has health functions, and has improved lifestyle-related diseases. The present invention relates to the provision of basic powder materials that can be used in a wide range of fields including food and medicine.
菊芋は本来，北米大陸定住のインデアンの食料源として古くから食用に供されてきた。Chrysanthemum was originally used as an edible food source for the Indians who settled in North America.
菊芋の主成分のイヌリン物質は、肥満，高中性脂肪、高血糖等の生活習慣病の予防、改善に効果があると公知されている。It is known that the inulin substance, which is the main ingredient of chrysanthemum, is effective in preventing and improving lifestyle-related diseases such as obesity, high neutral fat, and high blood sugar.
従来、菊芋に含有する物質は、有用な物質であるにも係わらず十分に活用されて入ない。イヌリン物質は高値で推移しており近い将来の普及を鑑みると安値傾向は困難であり、菊芋の粉末効果は、安定供給、安価な製造プロセスのタイミングを可能とする。Conventionally, the substance contained in chrysanthemum has not been fully utilized even though it is a useful substance. Inulin substances have remained at a high price, and in view of their prevalence in the near future, the low price trend is difficult, and the powder effect of chrysanthemum enables stable supply and the timing of an inexpensive manufacturing process.
上記背景には、菊芋に含まれるイヌリン効果摂取を液汁あるいは煮込み方法を取っていたが、芋特有の泥臭ささが、飲みにくく，食べにくくさせている。In the above background, inulin effect intake contained in chrysanthemums was taken as a juice or a stew method, but the mud smell peculiar to moths makes it difficult to drink and eat.
そのため、菊芋を１００パーセント粉末にすることで、均一製造工程において、製造原価がビズネスチャンスに結び付く価格と、技術の進化によって、売れる価格設定が望まれる。Therefore, by making 100% powder of chrysanthemum, it is desirable to set a price at which the manufacturing cost is linked to a bizness chance and a price that can be sold by technology evolution in a uniform manufacturing process.
好ましくは、食品分野、医療分野において、天然素材を加工し、効率良く固体物質から粉末物質に転換することで、一体構造の問題解決となる。Preferably, in the food field and the medical field, a natural material is processed and efficiently converted from a solid substance to a powder substance, thereby solving the problem of an integral structure.
粉末技術は、好ましくは、他の素材との組み合わせを容易にし、上記の使用範囲拡大が想定される。The powder technology preferably facilitates the combination with other materials and envisages the expansion of the above range of use.
上記の問題を鑑みて、本発明は、イヌリン成分を含有する菊芋に優れた食品分野、医療分野に、粉末加工により効果的に発揮される。In view of the above problems, the present invention is effectively exhibited by powder processing in the food and medical fields excellent in chrysanthemums containing inulin components.
イヌリン成分が生活習慣病、改善に優れた多重効果、有効性をもっての報告は公知となっている。There are known reports that inulin components have lifestyle-related diseases, multiple effects excellent in improvement, and effectiveness.
従って、粉末製造工程において安価な製造方法を提供目的とする。Therefore, an object of the present invention is to provide an inexpensive manufacturing method in the powder manufacturing process.
本発明は、上記課題を達成するため、生産性向上に寄与すべき製造方法の一体構成を特徴とする。The present invention is characterized by an integrated configuration of a manufacturing method that should contribute to productivity improvement in order to achieve the above-described problems.
その課題は、菊芋特有の味、臭いをおさえる手法に、粉末にする汎用性、用途拡の発揮の提供にある。The challenge is to provide versatility to make powder and to expand its application to techniques that suppress the unique taste and smell of chrysanthemum.
本発明は、菊芋を粉末製品にすることによって、食品分野を有効に利用ができ、菊芋に含有するイヌリン成分効果が健康増進を図る。好ましい食品素材に添加することにより食味の良い食品を増すことになる。The present invention makes it possible to effectively use the food field by making chrysanthemums into powder products, and the inulin component effect contained in chrysanthemums promotes health. By adding to a preferred food material, the food with good taste is increased.
このように効果的に発揮される粉末加工品は、均一に混合可能とし菊芋のイヌリンは含有量が多くガン予防、高血圧改善、動脈硬化予防、細胞の活性化、血液浄化、肥満防止等の効能があることは公知とされている。In this way, the processed powder product can be mixed evenly and has a high content of chrysanthemum inulin, which is effective for cancer prevention, hypertension improvement, arteriosclerosis prevention, cell activation, blood purification, obesity prevention, etc. It is known that there is.
本発明の特徴は，菊芋の固体を粉末加工することで食品分野、医療分野の利用拡大を可能とする。The feature of the present invention is that it is possible to expand the use in the food field and the medical field by processing powder of chrysanthemums solids.
本発明は、素材の安心、安全性、作業効率の向上、安定量産の向上がはかられ新たな用途が想定される。The present invention is expected to be used for new applications because of the improvement of material safety, safety, work efficiency, and stable mass production.
本発明の実施形態の一体構成は本実施形態に限定されるものではなく要旨の逸脱しない範囲の変更は本発明に含む。The integrated configuration of the embodiment of the present invention is not limited to the present embodiment, and modifications within the scope not departing from the gist are included in the present invention.
上記実施形態については、菊芋の粉末に添加混合する好ましい素材の範囲述べており、菊芋の固体、液体を含み、さらに他の食品の固体、液体、粉末に汎用できる事の想定を述べている。About the said embodiment, the range of the preferable raw material added and mixed with the powder of chrysanthemum is described, and the assumption that it can be used widely for the solid, liquid, and powder of other foodstuffs including the solid and the liquid of chrysanthemum.
粉末保存は、固体、液体に比し長期保存が安定し、食品保存効果、薬理保存効果が発揮される。Powder storage is stable for a long period of time compared to solid and liquid, and exhibits food storage effects and pharmacological storage effects.
本発明の形態構成に組成物を含み限定はなく経口用組成形態を制限することは意図しないことを特徴とする。The form composition of the present invention includes a composition and is not limited, and is not intended to limit the oral composition form.
本発明は、菊芋を粉末とした場合多くの食品分野に利用しやすい。医療分野は、生活習慣病の効果、血糖値上昇抑制効果等公知とされている。菊芋を１００パーセント粉末加工された物質を好ましい食品原料及び医薬品原料との組み合わせ効果が得られ産業上の無駄がない。The present invention is easy to use in many food fields when chrysanthemum is used as powder. In the medical field, the effects of lifestyle-related diseases, the effect of suppressing the increase in blood glucose level, etc. are known. A substance obtained by processing 100% of chrysanthemums with chrysanthemum has a combination effect with preferable food ingredients and pharmaceutical ingredients, and there is no industrial waste.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2009217963A JP2011045350A (en) | 2009-08-28 | 2009-08-28 | Method for producing powder containing natural inulin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2009217963A JP2011045350A (en) | 2009-08-28 | 2009-08-28 | Method for producing powder containing natural inulin |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2011045350A true JP2011045350A (en) | 2011-03-10 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2009217963A Pending JP2011045350A (en) | 2009-08-28 | 2009-08-28 | Method for producing powder containing natural inulin |
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| JP (1) | JP2011045350A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105307508A (en) * | 2013-05-30 | 2016-02-03 | 上野制药株式会社 | Food-keeping-quality improver, and method for improving food keeping quality |
| JP6095251B1 (en) * | 2016-09-12 | 2017-03-15 | 中上忠義 | Diabetes mellitus improvement preventive |
-
2009
- 2009-08-28 JP JP2009217963A patent/JP2011045350A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105307508A (en) * | 2013-05-30 | 2016-02-03 | 上野制药株式会社 | Food-keeping-quality improver, and method for improving food keeping quality |
| JP6095251B1 (en) * | 2016-09-12 | 2017-03-15 | 中上忠義 | Diabetes mellitus improvement preventive |
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