JP2021054754A - Curcuminoid-containing preparation - Google Patents
Curcuminoid-containing preparation Download PDFInfo
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- JP2021054754A JP2021054754A JP2019180099A JP2019180099A JP2021054754A JP 2021054754 A JP2021054754 A JP 2021054754A JP 2019180099 A JP2019180099 A JP 2019180099A JP 2019180099 A JP2019180099 A JP 2019180099A JP 2021054754 A JP2021054754 A JP 2021054754A
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- curcuminoid
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- 239000000787 lecithin Substances 0.000 claims abstract description 14
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicinal Preparation (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
本発明は、難水溶性のクルクミノイドを、容易に飲食品中に分散可能であり、経済的に調製可能なクルクミノイド含有製剤に関する。 The present invention relates to a curcuminoid-containing preparation in which a poorly water-soluble curcuminoid can be easily dispersed in foods and drinks and can be economically prepared.
クルクミノイドは、植物ウコンの根茎などから抽出した天然の食用色素群で、カレー等のスパイスや着色料として広く利用されており、代表的な色素としてはクルクミン（（１Ｅ ，６Ｅ ）−１ ，７−ビス（４−ヒドロキシ−３−メトキシフェニル）−１，６−ヘプタジエン−３，５−ジオン、Ｃ2 1Ｈ2 0Ｏ6：分子量約３６８．４ｇ／ｍｏｌ）が挙げられる。また、クルクミノイドは、近年、抗炎症作用、抗腫瘍作用及び抗酸化作用を期待する健康食品素材として錠剤やカプセル剤等に配合され広く利用されている。 Curcuminoid is a group of natural edible pigments extracted from the rhizomes of plant turmeric, and is widely used as spices and coloring agents for curry, etc., and curcumin ((1E, 6E) -1,7-) is a typical pigment. Bis (4-hydroxy-3-methoxyphenyl) -1,6-heptadiene-3,5-dione, C 2 1 H 20 O 6 : molecular weight of about 368.4 g / mol) can be mentioned. In recent years, curcuminoids have been widely used in tablets, capsules and the like as health food materials expected to have anti-inflammatory, antitumor and antioxidant effects.
しかし、クルクミノイドは通常の食事からは極少量摂取されるに過ぎず、十分な上記作用を期待することは困難であり、これをカプセル剤等で摂取するとすれば煩雑であるため継続性に欠ける。 However, curcuminoids are ingested only in a very small amount from a normal diet, and it is difficult to expect the above-mentioned effects sufficiently, and if they are ingested in capsules or the like, they are complicated and lack continuity.
そこで、クルクミノイドを効率的に摂取する方法として、クルクミノイドを添加した飲料や各種食品が提案されている。日常的に摂取される飲食品にクルクミノイドを添加することは、その作用向上の期待を高めるとともに、クルクミノイドの継続的摂取を容易とするので有意義である。 Therefore, as a method for efficiently ingesting curcuminoids, beverages and various foods containing curcuminoids have been proposed. Adding curcuminoids to foods and drinks that are ingested on a daily basis is meaningful because it raises expectations for improving its action and facilitates continuous intake of curcuminoids.
しかしながら、クルクミノイドは水や油に対する溶解度が極めて低く、融点も約１８３℃近辺と高いため、飲食品等への利用には大きな制約があった。例えば、クルクミンは高融点の結晶であるために食品中で結晶によるざらつき感、粒状感などの耐え難い不快な食感を生じてしまっていた。 However, since curcuminoids have extremely low solubility in water and oil and have a high melting point of about 183 ° C., there are major restrictions on their use in foods and drinks. For example, since curcumin is a crystal having a high melting point, it has caused an unbearable and unpleasant texture such as graininess and graininess due to the crystal in food.
また、クルクミノイドは、飲食品で均一に分散させることが困難であり、均一な分散のためには乳化機などの特別な分散装置が必要となる。 In addition, it is difficult to uniformly disperse curcuminoids in foods and drinks, and a special dispersion device such as an emulsifier is required for uniform dispersion.
また、粉末状のクルクミノイドは飛散性があり、装置への色素沈着も強いため、クルクミノイドを飲食品に配合する際には、他品目へのコンタミネーションを抑制する対策が必要となるとともに、製造後の洗浄にも労力が必要となる。 In addition, powdered curcuminoids are scattered and have strong pigmentation on the equipment. Therefore, when adding curcuminoids to foods and drinks, it is necessary to take measures to suppress contamination with other items, and after production. It also requires labor to clean the powder.
そこで、クルクミノイドをあらゆる飲食品に簡易的に利用できるような分散製剤が強く求められている。 Therefore, there is a strong demand for a dispersed preparation that allows the curcuminoid to be easily used in all foods and drinks.
クルクミノイドの粒子を乳化剤、水系溶媒の存在下で粉砕することで水分散性の優れた組成物を製造する技術が知られている。しかしながら、クルクミンの含有量は２０．７質量％までの組成しか明示されておらず、飲食品に配合する際に添加量が多くなり、コストの増加が課題となる（特許文献１）。 A technique for producing a composition having excellent water dispersibility is known by pulverizing curcuminoid particles in the presence of an emulsifier and an aqueous solvent. However, the content of curcumin is only specified up to 20.7% by mass, and the amount of curcumin added is large when blended in foods and drinks, which poses a problem of increased cost (Patent Document 1).
高濃度のクルクミノイドが示す高粘度の油状での結粘性や流動性の悪さ、容器への付着といった課題を解決するための技術や０．１〜５０質量％のクルクミノイドを含有した溶解、分散製剤の技術も知られている。しかしながら、これら技術は親油性乳化剤による油中分散を主目的とし、ソフトカプセルなどの油性食品への応用技術（特許文献２）や、クリーム等の局部用製剤のための技術である（特許文献３）。そのため、飲料などの水系食品への応用は困難であり、応用範囲が狭いことが課題となる。 Techniques for solving problems such as high-viscosity oily viscosity, poor fluidity, and adhesion to containers, which are exhibited by high-concentration curcuminoids, and dissolution and dispersion preparations containing 0.1 to 50% by mass of curcuminoids. The technology is also known. However, these techniques are mainly intended for dispersion in oil with a lipophilic emulsifier, and are applied techniques to oily foods such as soft capsules (Patent Document 2) and techniques for local preparations such as creams (Patent Document 3). .. Therefore, it is difficult to apply it to water-based foods such as beverages, and the problem is that the range of application is narrow.
また、ポリオール等の可食性熱可塑性ポリマーとホスファチド中に０．１〜５０質量％のクルクミノイドを固体分散させた後、押出成型した可食性製剤に関する技術も知られているが、やはり飲料などの水系食品への応用は困難であり、応用範囲が狭いことが課題である（特許文献４）。 Further, a technique related to an edible preparation obtained by solid-dispersing 0.1 to 50% by mass of curcuminoid in an edible thermoplastic polymer such as a polyol and phosphatide and then extrusion-molding is also known. It is difficult to apply it to foods, and the problem is that the range of application is narrow (Patent Document 4).
本発明の目的は、難水溶性クルクミノイドにおいて、水系食品に容易に分散配合可能であり、経済性に優れたクルクミノイド含有製剤を提供することである。 An object of the present invention is to provide a curcuminoid-containing preparation which can be easily dispersed and blended in a water-based food and has excellent economic efficiency in a poorly water-soluble curcuminoid.
本発明者らは、上記課題を解決するため、鋭意検討を行った結果、クルクミノイド含有製剤において、Ａ：クルクミノイド、Ｂ：ポリグリセリン脂肪酸エステルとレシチン、Ｃ：水相成分を組み合わせることで、水系食品に容易に分散配合可能であり、経済性に優れたクルクミノイド含有製剤を見出し、本発明を完成するに至った。 As a result of diligent studies to solve the above problems, the present inventors have combined A: curcuminoid, B: polyglycerin fatty acid ester and lecithin, and C: aqueous phase component in a curcuminoid-containing preparation to produce an aqueous food. We have found a curcuminoid-containing preparation that can be easily dispersed and blended and has excellent economic efficiency, and have completed the present invention.
即ち、本発明のクルクミノイド含有製剤は、Ａ：クルクミノイド、Ｂ：ポリグリセリン脂肪酸エステルとレシチン、Ｃ：水相成分を組み合わせたクルクミノイド含有製剤にかかわるものであり、従来の技術と比較して、２５〜４０質量％のクルクミノイド高配合でありながら、容易に水に均一に分散するという面で優れており、クルクミノイド配合飲食品の製造において、容易に配合することが可能でありながら、経済性を損なわないことを特徴とする新規技術である。 That is, the curcuminoid-containing preparation of the present invention relates to a curcuminoid-containing preparation in which A: curcuminoid, B: polyglycerin fatty acid ester and lecithin, and C: aqueous phase component are combined, and is 25 to 25 as compared with the conventional technique. Although it has a high content of 40% by mass of curcuminoids, it is excellent in that it can be easily and evenly dispersed in water. In the production of foods and drinks containing curcuminoids, it can be easily blended and does not impair economic efficiency. It is a new technology characterized by this.
本発明によれば、難水溶性クルクミノイドにおいて、水系食品に容易に分散配合可能であり、経済性に優れたクルクミノイド含有製剤を提供することができる。 According to the present invention, it is possible to provide a curcuminoid-containing preparation which can be easily dispersed and blended in a water-based food and has excellent economic efficiency in a poorly water-soluble curcuminoid.
以下、本発明の実施の形態を説明する。 Hereinafter, embodiments of the present invention will be described.
本発明で使用されるＡのクルクミノイドは、人体に摂取可能なものであれば特に限定されるものではなく、例えば、クルクミン、デメトキシクルクミン、ビスデメトキシクルクミン、テトラヒドロクルクミンやその塩類等が挙げられ、その由来原料や製法によっても限定されるものではない。例えば、植物ウコンの根茎の乾燥物には１〜５質量％のクルクミノイドが含有されており、これらの粗粉砕物から抽出することができる。また、その抽出方法は熱湯による抽出、有機溶剤による抽出及び超臨界抽出が知られているが、いずれの方法によるものも使用することができ、抽出方法より限定されるものでもない。 The curcuminoid A used in the present invention is not particularly limited as long as it can be ingested by the human body, and examples thereof include curcumin, demethoxycurcumin, bisdemethoxycurcumin, tetrahydrocurcumin and salts thereof. , It is not limited by the raw material derived from it and the manufacturing method. For example, the dried rhizome of plant turmeric contains 1 to 5% by mass of curcuminoids and can be extracted from these coarsely ground products. Further, the extraction method is known to be extraction with boiling water, extraction with an organic solvent, and supercritical extraction, but any method can be used and is not limited to the extraction method.
本発明で使用されるＡのクルクミノイドは、その純度に特に制限はなく、クルクミノイドを含有していればよいが、より高濃度の本発明の製剤（組成物）を調製するためにはクルクミノイドの含有量が７０質量％以上のものが好ましく、９０質量％以上のものがより好ましい。 The purity of the curcuminoid A used in the present invention is not particularly limited and may contain the curcuminoid, but the curcuminoid may be contained in order to prepare a higher concentration of the preparation (composition) of the present invention. The amount is preferably 70% by mass or more, and more preferably 90% by mass or more.
本発明に用いられるポリグリセリン脂肪酸エステルは、平均重合度５以上のポリグリセリンと炭素原子数８〜２２の脂肪酸とのエステルである。平均重合度５以上のポリグリセリンとは、例えば、ヘキサグリセリン、オクタグリセリン、デカグリセリンなどが挙げられる。これらを１種または２種以上組み合わせて用いることができる。 The polyglycerin fatty acid ester used in the present invention is an ester of polyglycerin having an average degree of polymerization of 5 or more and a fatty acid having 8 to 22 carbon atoms. Examples of polyglycerin having an average degree of polymerization of 5 or more include hexaglycerin, octaglycerin, and decaglycerin. These can be used alone or in combination of two or more.
炭素原子数８〜２２の脂肪酸とは、例えば、カプリル酸、カプリン酸、ラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸、オレイン酸、エルカ酸などが挙げられる。これらを１種または２種以上組み合わせて用いることができる。 Examples of fatty acids having 8 to 22 carbon atoms include caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, and erucic acid. These can be used alone or in combination of two or more.
本発明に用いられるポリグリセリン脂肪酸エステルの好ましい例としては、デカグリセリンモノラウリン酸エステル、デカグリセリンモノミリスチン酸エステル、デカグリセリンモノパルミチン酸エステル、デカグリセリンモノステアリン酸エステル、デカグリセリンモノオレイン酸エステルなどが挙げられる。乳化安定性の観点から、これらを１種類、より好ましくは２種類以上組み合わせて用いることができる。 Preferred examples of the polyglycerin fatty acid ester used in the present invention include decaglycerin monolauric acid ester, decaglycerin monomyristic acid ester, decaglycerin monopalmitic acid ester, decaglycerin monostearic acid ester, decaglycerin monooleic acid ester and the like. Can be mentioned. From the viewpoint of emulsion stability, these can be used alone, more preferably in combination of two or more.
本発明で使用されるＢのポリグリセリン脂肪酸エステルは食品用として使用されるものであればいかようなものでも使用できるが、ＨＬＢが１０以上１５以下のものが好ましく、１１以上１３以下のものがさらに好ましい。
ここで、ＨＬＢは、界面活性剤の分野において使用される親水性―疎水性バランスを示すものであり、例えば下記の計算式（川上式）が使用できる。
ＨＬＢ＝７＋１１．７ｌｏｇ（ＭＷ／ＭＯ）
ここで、ＭＷは親水基の分子量、ＭＯは疎水基の分子量である。また、カタログ等に記載されているＨＬＢの数値を使用してもよい。
The polyglycerin fatty acid ester of B used in the present invention can be used in any form as long as it is used for food, but an HLB of 10 or more and 15 or less is preferable, and an HLB of 11 or more and 13 or less is preferable. More preferred.
Here, HLB indicates a hydrophilic-hydrophobic balance used in the field of surfactants, and for example, the following calculation formula (upstream formula) can be used.
HLB = 7 + 11.7log (M W / M O)
Here, M W is the molecular weight of the hydrophilic groups, M O is the molecular weight of the hydrophobic group. Moreover, you may use the numerical value of HLB described in a catalog or the like.
本発明で使用されるＢのレシチンは食品用として使用されるものであればいかようなものでも使用でき、例えば、大豆由来、卵由来、ひまわり由来など様々な由来のものが使用できるが、その中でも改質レシチン、特に、酵素分解レシチンが分散安定性を効果的に高め、かつ風味に対する影響が少ないため特に好ましい。 The lecithin B used in the present invention can be used in any form as long as it is used for foods. For example, lecithin derived from soybeans, eggs, sunflowers, etc. can be used. Of these, modified lecithin, particularly enzymatically decomposed lecithin, is particularly preferable because it effectively enhances dispersion stability and has little effect on flavor.
また、本発明ではポリグリセリン脂肪酸エステル、レシチン以外に他の乳化剤又は分散剤を組み合わせることもできる。他の乳化剤又は分散剤としては、必ずしも制限されないが、例えば、ショ糖脂肪酸エステル、サポニン、ヘキサメタリン酸ナトリウム等が挙げられる。 Further, in the present invention, other emulsifiers or dispersants can be combined in addition to the polyglycerin fatty acid ester and lecithin. Other emulsifiers or dispersants include, but are not necessarily limited to, sucrose fatty acid esters, saponins, sodium hexametaphosphate and the like.
本発明に用いるＣの水相成分として好ましいのは水である。その際、界面張力を調整する目的及び乳化剤の溶解を補助する目的で、多価アルコール、無機塩類、及び増粘多糖類から選択される１種または２種以上を水相成分に添加することが好ましい。多価アルコールとしては、例えば、プロピレングリコール、グリセリン、マルチトール、還元水あめ、ラクチトール、パラチニット、エリスリトール、マンニトール、ソルビトール等が挙げられ、これらは単独あるいは２種以上を組み合わせて添加することができる。その中でもグリセリンが組成物の流動性を確保するうえで最も好ましい。 Water is preferable as the aqueous phase component of C used in the present invention. At that time, one or more selected from polyhydric alcohols, inorganic salts, and thickening polysaccharides may be added to the aqueous phase component for the purpose of adjusting the interfacial tension and assisting the dissolution of the emulsifier. preferable. Examples of the polyhydric alcohol include propylene glycol, glycerin, maltitol, reduced water candy, lactitol, palatinit, erythritol, mannitol, sorbitol and the like, and these can be added alone or in combination of two or more. Among them, glycerin is most preferable for ensuring the fluidity of the composition.
水相成分の配合量は特に制限されないが、クルクミン含有粒子の配合質量に対して１〜２倍量であることが好ましい。等量未満であると組成物の粘度が上昇するなど、ハンドリングが極端に悪くなってしまい、２倍量を超えると組成物中のクルクミンの濃度が低くなってしまうからである。 The blending amount of the aqueous phase component is not particularly limited, but it is preferably 1 to 2 times the blending mass of the curcumin-containing particles. This is because if the amount is less than the equivalent amount, the viscosity of the composition increases and the handling becomes extremely poor, and if the amount exceeds twice the amount, the concentration of curcumin in the composition becomes low.
多価アルコールの配合量は特に限定されるものではないが、Ｃの水相成分全体に対して２０質量％以下とすることが好ましい。２０質量％を超える添加では、製剤の安定性や粘度等に悪影響を及ぼす場合がある。 The blending amount of the polyhydric alcohol is not particularly limited, but it is preferably 20% by mass or less with respect to the entire aqueous phase component of C. Addition of more than 20% by mass may adversely affect the stability and viscosity of the preparation.
本発明に用いられる無機塩類は特に限定されないが、食用に用いられ、また入手の容易さや経済性の面から、重炭酸ナトリウム、炭酸カリウム、塩化ナトリウム、塩化マグネシウムなどを挙げることができる。 The inorganic salts used in the present invention are not particularly limited, and examples thereof include sodium bicarbonate, potassium carbonate, sodium chloride, and magnesium chloride because they are used for food and are easily available and economical.
本発明に用いられる無機塩類の配合量は特に限定されるものではないが、Ｃの水相成分全体に対して０．５質量％以下とすることが好ましい。０．５質量％を超える添加では、製剤の安定性や粘度等に悪影響を及ぼす場合がある。 The blending amount of the inorganic salts used in the present invention is not particularly limited, but is preferably 0.5% by mass or less with respect to the entire aqueous phase component of C. Addition of more than 0.5% by mass may adversely affect the stability and viscosity of the preparation.
本発明に用いられる増粘多糖類は一般的に用いられるものであればいかようなものでも使用することができる。例えば、キサンタンガム、グァーガム、タマリンドガム、ガティーガム、ローストビーンガム、ペクチンなどが挙げられる。増粘多糖類の配合量は特に限定されるものではないが、Ｃの水相成分全体に対して０．５質量％以下とすることが好ましい。０．５質量％を超える添加では、製剤の安定性や粘度等に悪影響を及ぼす場合がある。 Any thickening polysaccharide used in the present invention can be used as long as it is generally used. For example, xanthan gum, guar gum, tamarind gum, gutty gum, roasted bean gum, pectin and the like can be mentioned. The blending amount of the thickening polysaccharide is not particularly limited, but it is preferably 0.5% by mass or less with respect to the entire aqueous phase component of C. Addition of more than 0.5% by mass may adversely affect the stability and viscosity of the preparation.
本発明のクルクミノイド含有製剤中のＡのクルクミノイドの含有量は特に制限はされないが、好ましい含有量は２５〜４０質量％である。４０質量％を超えると、粘度が上がり作業性が悪くなり、２５質量％より少ないと、組成物中のクルクミン濃度が低く、クルクミノイド配合飲食品への添加量が多くなり経済的ではないからである。 The content of the curcuminoid of A in the curcuminoid-containing preparation of the present invention is not particularly limited, but the content is preferably 25 to 40% by mass. If it exceeds 40% by mass, the viscosity increases and workability deteriorates, and if it is less than 25% by mass, the concentration of curcumin in the composition is low and the amount added to foods and drinks containing curcuminoid is large, which is uneconomical. ..
本発明のクルクミノイド含有製剤中のＢのポリグリセリン脂肪酸エステルとレシチンの合計の含有量は特に制限はされないが、好ましい含有量は６質量％以下である。６質量％を超えると、製剤の粘度上昇等が発生するおそれがある。また、ポリグリセリン脂肪酸エステルの含有量とレシチンの含有量の比率（ポリグリセリン脂肪酸エステルの含有量／レシチンの含有量）は、本発明の効果を得るうえで、１．０〜３．０とすることが好ましく、特に１．２〜２．０とすることが好ましい。 The total content of the polyglycerin fatty acid ester of B and lecithin in the curcuminoid-containing preparation of the present invention is not particularly limited, but the preferable content is 6% by mass or less. If it exceeds 6% by mass, the viscosity of the preparation may increase. The ratio of the content of the polyglycerin fatty acid ester to the content of lecithin (content of polyglycerin fatty acid ester / content of lecithin) is set to 1.0 to 3.0 in order to obtain the effect of the present invention. It is preferably 1.2 to 2.0 in particular.
本発明のクルクミノイド含有製剤には本発明の効果を妨げない範囲において、食品に用いることのできる成分であればいかようなものでも配合することができ、例えば、ＭＣＴ（中鎖脂肪酸トリグリセリド）等の油分、ｐＨ調整剤、安定剤、保存料などが挙げられる。 The curcuminoid-containing preparation of the present invention can be blended with any component that can be used in foods as long as the effect of the present invention is not impaired. For example, MCT (medium chain fatty acid triglyceride) and the like can be blended. Examples include oils, pH regulators, stabilizers and preservatives.
なお、本発明のクルクミノイド含有製剤中の難水溶性物質はクルクミノイドに限らず、他の種類の難水溶性物質と組み合わせることも可能である。例えば、カロテノイド、イソプレノイドキノン類、トコフェロール類などと組み合わせることも可能である。 The poorly water-soluble substance in the curcuminoid-containing preparation of the present invention is not limited to curcuminoids, and can be combined with other types of poorly water-soluble substances. For example, it can be combined with carotenoids, isoprenoid quinones, tocopherols and the like.
本発明のクルクミノイド含有製剤の製造のために用いる機械類は特に限定されるものではなく、ミキサー、アジテーター、ディスパーサー、ホモミキサー、ホモジナイザー、高圧ホモジナイザー、超高圧ホモジナイザー、ボールミル、コロイドミル、遊星型ミル、湿式ＯＢミル等の機械を単独もしくは組み合わせて使用することができる。 The machinery used for producing the curcuminoid-containing preparation of the present invention is not particularly limited, and is a mixer, an agitator, a disperser, a homomixer, a homogenizer, a high-pressure homogenizer, an ultra-high-pressure homogenizer, a ball mill, a colloid mill, and a planetary mill. , Wet OB mills and other machines can be used alone or in combination.
また本発明の製剤は、賦形剤を混合し、噴霧乾燥や凍結乾燥を行い、粉体化して利用することもできる。 Further, the preparation of the present invention can also be used by mixing excipients, spray-drying or freeze-drying, and powdering.
また、本発明の製剤は、飲食品として摂取される、または飲食品に配合される。すなわち、そのまま食品として経口摂取することもできるが、果汁飲料や茶、コーヒー、牛乳、乳飲料、乳酸菌飲料及びアルコール飲料などの飲料類、ゼリーやグミ、アイスクリーム、ヨーグルト、ジャム、飴、ガム、チョコレート、クッキー、ビスケット及びケーキなどの菓子類、砂糖や蜂蜜、水飴などの糖類、醤油やソース、マヨネーズ及びドレッシングなどの調味料類、コーンスープやコンソメスープなどのスープ類、ハム・ソーセージや蒲鉾などの加工食品、漬物や麺類、パン及び米などの種々の食品に配合することも可能である。 In addition, the preparation of the present invention is ingested as a food or drink, or is incorporated into a food or drink. That is, it can be taken orally as food as it is, but beverages such as fruit juice beverages, tea, coffee, milk, milk beverages, lactic acid bacteria beverages and alcoholic beverages, jelly and gummy, ice cream, yogurt, jam, candy, gum, etc. Confectionery such as chocolate, cookies, biscuits and cakes, sugars such as sugar and honey, water candy, seasonings such as soy sauce and sauce, mayonnaise and dressing, soups such as corn soup and consomme soup, ham, sausage and sesame seeds, etc. It can also be added to various foods such as processed foods, pickles and noodles, bread and rice.
次に実施例を挙げて本発明を詳細に説明するが、本発明はこれらの実施例に限定されるものではない。 Next, the present invention will be described in detail with reference to Examples, but the present invention is not limited to these Examples.
［調製例：ウコン抽出物の調製］
乾燥したウコンの根茎１ｋｇをハンマーミルで解砕し、そこに１０倍量のエタノールを加えて一昼夜冷暗所で浸漬処理を行った。浸漬処理後溶液部を濾別してロータリーエバポレーターで溶媒を除去し、得られた抽出物に１０倍量の水を加えてよく撹拌した後、沈殿物を濾別して回収した。本沈殿物を７０℃のオーブンにて十分乾燥させた後、ボールミルにて粉砕して、９５％のクルクミノイドを含有するウコン抽出物１３０ｇを得た
[Preparation example: Preparation of turmeric extract]
1 kg of dried turmeric rhizome was crushed with a hammer mill, 10 times the amount of ethanol was added thereto, and the mixture was immersed in a cool and dark place for a whole day and night. After the immersion treatment, the solution part was separated by filtration, the solvent was removed by a rotary evaporator, 10 times the amount of water was added to the obtained extract, and the mixture was thoroughly stirred, and then the precipitate was collected by filtration. The precipitate was sufficiently dried in an oven at 70 ° C. and then pulverized in a ball mill to obtain 130 g of a turmeric extract containing 95% curcuminoid.
［実施例１〜３、比較例１〜５］
表１に示した配合処方（数値の単位は質量％）にしたがって、水、乳化剤、グリセリンを混合、加熱溶解し、そこにクルクミノイド９５％含有した前記ウコン抽出乾燥物を添加し、ホモミキサーにより均一分散した。次いで無機塩類、増粘多糖類を添加し、溶解させたものをクルクミノイド組成物とした（実施例１〜３、比較例１〜５）。これらの乳化組成物に対して以下に述べる評価を行った。
なお、本実施例、比較例では、ポリグリセリン脂肪酸エステルとして、Decaglyn 1-SV（製品名 デカグリセリンモノステアリン酸エステル）、Decaglyn 1-PV EX（製品名 デカグリセリンモノパルミチン酸エステル）、Decaglyn 1-L（製品名 デカグリセリンモノラウリン酸エステル）、Decaglyn 3-SV（製品名 デカグリセリントリステアリン酸エステル）、Tetraglyn 1-SV（製品名 テトラグリセリンモノステアリン酸エステル）（以上日光ケミカルズ製）、レシチンはSLPペーストリゾ（辻製油製）を用いた。
[Examples 1 to 3 and Comparative Examples 1 to 5]
Water, emulsifier, and glycerin are mixed and dissolved by heating according to the formulation (numerical unit is mass%) shown in Table 1, and the dried turmeric extract containing 95% curcuminoid is added thereto, and the mixture is homogenized by a homomixer. Distributed. Next, inorganic salts and thickening polysaccharides were added and dissolved to obtain a curcuminoid composition (Examples 1 to 3 and Comparative Examples 1 to 5). These emulsified compositions were evaluated as described below.
In this example and comparative example, Decaglyn 1-SV (product name: decaglycerin monostearic acid ester), Decaglyn 1-PV EX (product name: decaglycerin monopalmitic acid ester), Decaglyn 1- L (product name decaglycerin monolauric acid ester), Decaglyn 3-SV (product name decaglycerin tristearic acid ester), Tetraglyn 1-SV (product name tetraglycerin monostearic acid ester) (manufactured by Nikko Chemicals), lecithin is SLP Paste lyso (manufactured by Tsuji Oil Co., Ltd.) was used.
［粒子径測定］
実施例１〜３および比較例１〜５の各組成物をそれぞれ水に０．１５％の濃度になるように希釈し、レーザー光散乱法により、クルクミノイド含有粒子の平均粒子径（ｎｍ）を測定した。
[Particle size measurement]
Each of the compositions of Examples 1 to 3 and Comparative Examples 1 to 5 was diluted with water to a concentration of 0.15%, and the average particle size (nm) of the curcuminoid-containing particles was measured by a laser light scattering method. did.
［分散液安定性］
実施例１〜３および比較例１〜５の各組成物の前記希釈液の外観を確認し、調製１週間後の分離状態を目視で確認し、以下の基準で判定した。
◎：分離または沈降が全く確認されない。
○：分離または沈降がほとんど確認されない。
△：分離または沈降がわずかに確認される。
×：分離または沈降が確認される。
[Dispersion stability]
The appearance of the diluted solutions of the compositions of Examples 1 to 3 and Comparative Examples 1 to 5 was confirmed, the separated state one week after the preparation was visually confirmed, and the determination was made according to the following criteria.
⊚: No separation or sedimentation is confirmed.
◯: Almost no separation or sedimentation is confirmed.
Δ: Slight separation or sedimentation is confirmed.
X: Separation or sedimentation is confirmed.
［水への分散性］
イオン交換水２００ｍＬに、実施例１〜３および比較例１〜５で得た各組成物を１ｇ添加し、スターラーで撹拌し、分散状態を目視で確認し、以下の基準に基づいて水への分散性を評価した。
◎：撹拌２０秒以内に均一に分散する。
○：撹拌３０秒以内に均一に分散する。
△：撹拌６０秒以内に均一に分散する。
×：撹拌６０秒後に、溶け残りが目視で確認される。
[Dispersibility in water]
To 200 mL of ion-exchanged water, 1 g of each composition obtained in Examples 1 to 3 and Comparative Examples 1 to 5 was added, stirred with a stirrer, the dispersed state was visually confirmed, and the mixture was added to water based on the following criteria. Dispersibility was evaluated.
⊚: Stirring is uniformly dispersed within 20 seconds.
◯: Stirring is uniformly dispersed within 30 seconds.
Δ: Stirring is uniformly dispersed within 60 seconds.
X: After 60 seconds of stirring, the undissolved residue is visually confirmed.
［分散液耐熱性・分散液耐酸性］
実施例１〜３および比較例１〜５の各組成物を精製水（分散液耐熱性の評価用）またはｐＨ３の酸性水（分散液耐酸性の評価用）に０．１５％の濃度になるように希釈し、８５℃で３０分間加熱した。加熱前後のクルクミノイド含有粒子の平均粒子径（ｎｍ）を比較し、以下の基準で分散液耐熱性、分散液耐酸性をそれぞれ判定した。
◎：平均粒子径の変化が２０ｎｍ未満である。
○：平均粒子径の変化が２０ｎｍ以上５０ｎｍ未満である。
△：平均粒子径の変化が５０ｎｍ以上１００ｎｍ未満である。
×：平均粒子径の変化が１００ｎｍ以上である。
◎：精製水希釈液と酸性希釈液で乳化粒子径の差が２０ｎｍ以下である。
○：精製水希釈液と酸性希釈液で乳化粒子径の差が５０ｎｍ以下である。
△：精製水希釈液と酸性希釈液で乳化粒子径の差が５０ｎｍ以上であるが、外観に油浮きや沈殿が生じていない。
×：酸性希釈液の外観に、油浮きや沈殿が生じている。
[Dispersion heat resistance / dispersion acid resistance]
Each composition of Examples 1 to 3 and Comparative Examples 1 to 5 has a concentration of 0.15% in purified water (for evaluation of dispersion heat resistance) or acidic water of pH 3 (for evaluation of dispersion acid resistance). And heated at 85 ° C. for 30 minutes. The average particle size (nm) of the curcuminoid-containing particles before and after heating was compared, and the heat resistance of the dispersion liquid and the acid resistance of the dispersion liquid were determined according to the following criteria.
⊚: The change in average particle size is less than 20 nm.
◯: The change in average particle size is 20 nm or more and less than 50 nm.
Δ: The change in the average particle size is 50 nm or more and less than 100 nm.
X: The change in average particle size is 100 nm or more.
⊚: The difference in emulsified particle size between the purified water diluted solution and the acidic diluted solution is 20 nm or less.
◯: The difference in emulsified particle size between the purified water diluted solution and the acidic diluted solution is 50 nm or less.
Δ: The difference in emulsified particle size between the purified water diluted solution and the acidic diluted solution is 50 nm or more, but no oil floating or precipitation occurs in the appearance.
X: Oil floating or precipitation occurs in the appearance of the acidic diluent.
［経済性］
５０ｍｇのクルクミノイド配合飲料の調製を想定して、その配合量当たりの価格がクルクミノイド抽出物原末の価格の３倍であることを基準とし、配合性や調製の容易性も勘案して３倍未満であれば○、３倍以上であれば×として評価を行った。なお、製剤の粘度の高さ等の理由で配合が困難なものも×として評価した。
[Economics]
Assuming the preparation of a 50 mg curcuminoid-containing beverage, the price per compounding amount is three times the price of the raw powder of the curcuminoid extract, and less than three times in consideration of the compoundability and ease of preparation. If it is, it is evaluated as ◯, and if it is 3 times or more, it is evaluated as ×. Those that were difficult to formulate due to the high viscosity of the preparation were also evaluated as x.
［使用性］
実施例１〜３および比較例１〜５の各組成物について、実際の飲料等への配合を行い、その配合の容易さを比較し以下の基準で評価した。
◎：極めて容易に配合が可能である。
○：大きな問題なく配合が可能である。
△：配合時間等に問題があるが配合することができる。
×：配合が難しい。
[Usability]
Each of the compositions of Examples 1 to 3 and Comparative Examples 1 to 5 was blended into an actual beverage or the like, and the ease of blending was compared and evaluated according to the following criteria.
⊚: Can be blended extremely easily.
◯: Can be blended without major problems.
Δ: There is a problem with the blending time, etc., but it can be blended.
×: Difficult to mix.
［総合評価］
前述した分散液安定性、水分散性、分散液耐熱性、分散液耐酸性、経済性、使用性の評価の結果を勘案することにより、総合的な評価を以下の基準で行った。
◎：非常に良い
○：良い
△：やや悪い
×：悪い
[Comprehensive evaluation]
Comprehensive evaluation was carried out based on the following criteria, taking into consideration the results of the above-mentioned evaluations of dispersion stability, water dispersibility, dispersion heat resistance, dispersion acid resistance, economy, and usability.
◎: Very good ○: Good △: Somewhat bad ×: Bad
表１から明らかなように、Ａ：クルクミノイド、Ｂ：ポリグリセリン脂肪酸エステルとレシチン、Ｃ：水相成分を組み合わせ、２５〜４０質量％のクルクミノイドが配合された実施例１〜３は分散液安定性、水分散性、分散液耐熱性、分散液耐酸性、経済性、使用性を踏まえた総合評価で明確な優位性を示した。 As is clear from Table 1, Examples 1 to 3 in which A: curcuminoid, B: polyglycerin fatty acid ester and lecithin, and C: aqueous phase component are combined and 25 to 40% by mass of curcuminoid is blended are dispersion stability. A clear superiority was shown in the comprehensive evaluation based on water dispersibility, dispersion heat resistance, dispersion acid resistance, economy, and usability.
Claims (6)
The curcuminoid-containing preparation according to any one of claims 1 to 5, which is ingested as a food or drink or is incorporated into a food or drink.
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| FOOD SCIENCE AND BIOTECHNOLOGY, vol. 28, no. 2, JPN6023025768, 2018, pages 547 - 553, ISSN: 0005095334 * |
| JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY, vol. 53, no. 101205, JPN6023025766, August 2019 (2019-08-01), pages 1 - 6, ISSN: 0005095336 * |
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| CN114831298A (en) * | 2022-04-24 | 2022-08-02 | 广州芬曼生物科技有限公司 | Clear ginger extracting solution and preparation method thereof |
| CN114831298B (en) * | 2022-04-24 | 2023-12-19 | 广州芬曼生物科技有限公司 | Clear ginger extract and preparation method thereof |
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