JP2019068744A - 食用の徐放性機能材の製造方法および食用の徐放性機能材 - Google Patents
食用の徐放性機能材の製造方法および食用の徐放性機能材 Download PDFInfo
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- JP2019068744A JP2019068744A JP2017195554A JP2017195554A JP2019068744A JP 2019068744 A JP2019068744 A JP 2019068744A JP 2017195554 A JP2017195554 A JP 2017195554A JP 2017195554 A JP2017195554 A JP 2017195554A JP 2019068744 A JP2019068744 A JP 2019068744A
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- Prior art keywords
- oil
- functional material
- sustained
- release functional
- dextrin
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Classifications
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Abstract
Description
また、本発明に係る食用の徐放性機能材は、本発明に係る食用の徐放性機能材の製造方法により製造されることを特徴とする。
本発明の実施の形態の食用の徐放性機能材は、粉末状であり、疎水性機能性成分を含む油脂と、ゼラチンと、トランスグルタミナーゼと、デキストリンとを含んでいる。また、乳化剤やアンモニウム塩を含んでいてもよい。疎水性機能性成分としては、例えば、DHA、EPA、アスタキサンチン、ジテルペンアルコール、亜麻仁油、フコキサンチン等が挙げられる。油脂は、それらの1種のみを含んでいても、2種以上を含んでいてもよい。
各試験では、以下の方法により試験試料を製造した。すなわち、まず、乳化剤等を溶解した溶液に、油脂として精製魚油を加え、85℃まで加温した後、高圧ホモジナイザー(三丸機械工業株式会社製「エコナイザーラボ01」)で、均質圧50MPa、回転数60rpmで処理して乳化液を調整した。このとき、予め乳化粒子径をレーザー回折・散乱式粒度分布計(株式会社島津製作所製「SALD−300V」)で計測し、平均乳化粒径が1μm未満であることを確認している。
DE値の異なる各種のデキストリン、粉末水飴、ぶどう糖を配合し、凍結乾燥による脆性化にどの程度影響するかの検討を行った。ここで、DE値(Dextrose Equivalent)は、還元糖量をぶどう糖量として、固形分に対する百分率で示した値であり、DE値が0に近い程デンプンの特性を示し、100に近い程ぶどう糖に類似した特性を示している。試験は、表1に示すテスト1〜7の配合で行った。
表1に示すテスト1〜7の配合で製造した直方体の各試料を、電動ミルで連続的に粉砕し、粉砕時の魚油の染み出しを確認した。その結果を、表3に示す。表3の評価基準は、下記の通りである。
<評価基準>
○:魚油の染み出し無し、△:魚油の染み出しややあり、×:魚油の染み出し有り
デキストリンの配合量で粉砕時の負荷を軽減できる可能性があるため、その適切な配合量について検討を行った。試験は、表4に示すテスト1〜6の配合で行った。デキストリンは、DE値17〜21のものを使用した。試験では、試験1と同様の方法でコラプス率、破断応力、破断歪率を求めた。その結果を、表5に示す。
特許文献1には、粉末化したときに魚油が染み出さないようにするためには、パーム油のような融点の高い油脂(硬化油脂)を併用する必要があることが示されている。その理由として、凍結乾燥後の試料が硬く、粉砕時の摩擦熱などにより粉砕熱が発生することに加え、延性破壊の影響により試料中に部分的な圧縮が生じるため、精製魚油のような融点の低い油は、硬化油脂を配合しないと油が溶出してしまうことが考えられる。
<評価基準>
○:魚油の染み出し無し、△:魚油の染み出しややあり、×:魚油の染み出し有り
特許文献1には、魚油および融点の高い油脂の混合物を乳化させるために、それに適した乳化剤の選択が重要であることが示されている。試験4から、パーム油脂の有無に限らず常温粉砕が可能であることが確認されため、精製魚油と配合されている水の乳化が安定していれば(クリーミングや解乳化していない)、特定の乳化剤に制限される必要はないと考えられる。このため、乳化剤についての検討を行った。
<評価基準>
○ :魚油の染み出し無し
△ :魚油の染み出しややあり
× :魚油の染み出し有り
××:乳化不安定(クリーミング・解乳化・分離)
<評価基準>
○:魚油の染み出し無し、△:魚油の染み出しややあり、×:魚油の染み出し有り
試験1〜3等により、適切なデキストリンを配合することにより脆性化することが確認されたが、脆性化により酸化安定性が不安定になることが懸念されるため、酸化安定性試験として、経時的に過酸化物価(POV)を測定する試験を行った。試験は、パーム油の有無が異なる、表14に示すテスト1および2の配合で行った。また、比較区として、パーム油を配合し、デキストリンを配合しないものについて、同じ試験を行った。デキストリンは、DE値17〜21のものを使用した。乳化剤は、HLB1および16のショ糖脂肪酸エステルを使用した。
<評価基準>
○:魚油の染み出し無し、△:魚油の染み出しややあり、×:魚油の染み出し有り
Claims (6)
- 疎水性機能性成分を含む油脂を乳化させて乳化原料を調整し、その乳化原料とゼラチンとトランスグルタミナーゼと、DE値が8乃至21のデキストリンとを撹拌混合した後、静置してゲルを形成し、そのゲルをフリーズドライした後、粉砕して粉末化することを特徴とする食用の徐放性機能材の製造方法。
- 撹拌混合時に、さらに乳化剤を添加することを特徴とする請求項1記載の食用の徐放性機能材の製造方法。
- 撹拌混合時に、さらにアンモニウム塩を添加することを特徴とする請求項1または2記載の食用の徐放性機能材の製造方法。
- 前記油脂は、前記疎水性機能性成分を含む魚油、または、油溶性の前記疎水性機能性成分を硬化油に溶かしたものを含むことを特徴とする請求項1乃至3のいずれか1項に記載の食用の徐放性機能材の製造方法。
- 前記疎水性機能性成分は、DHA、EPA、アスタキサンチン、ジテルペンアルコール、亜麻仁油またはフコキサンチンから成ることを特徴とする請求項1乃至4のいずれか1項に記載の食用の徐放性機能材の製造方法。
- 請求項1乃至5のいずれか1項に記載の食用の徐放性機能材の製造方法により製造されることを特徴とする食用の徐放性機能材。
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CN201811140568.8A CN109619542B (zh) | 2017-10-06 | 2018-09-28 | 食用缓释性功能材料的制备方法及食用缓释性功能材料 |
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