JP4369177B2 - Hippophae oil and fat-containing composition, dispersant composition and method for producing hippophae oil and fat-containing composition - Google Patents
Hippophae oil and fat-containing composition, dispersant composition and method for producing hippophae oil and fat-containing composition Download PDFInfo
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- JP4369177B2 JP4369177B2 JP2003202421A JP2003202421A JP4369177B2 JP 4369177 B2 JP4369177 B2 JP 4369177B2 JP 2003202421 A JP2003202421 A JP 2003202421A JP 2003202421 A JP2003202421 A JP 2003202421A JP 4369177 B2 JP4369177 B2 JP 4369177B2
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Description
【０００１】
【発明の属する技術分野】
この発明は、ヒッポファエ油脂含有組成物、分散剤組成物及びヒッポファエ油脂含有組成物の製造方法に関する。
【０００２】
【従来の技術】
従来、グミ科ヒッポファエ属植物の果実や種子から搾取される油脂は、多用されてきた従来の植物性油脂や動物性油脂とその組成や特性が異なっている。グミ科ヒッポファエ属植物の果実や種子から搾取される油脂を利用した滋養強壮健康増進用組成物や食品などが知られている（たとえば、特許文献１及び２等）
【０００３】
【特許文献１】
特開２００１−１６３７９２号公報
【特許文献２】
特開２００２−３４５０６号公報
【０００４】
【発明が解決しようとする課題】
現在までのところ、かかる油脂を、水分と油脂とを分散安定化する、あるいはそれを促進するように使用して、食品、化粧品、医薬品等の組成物に含ませることは検討されていない。そこで、本発明は、当該油脂を均一な状態で含有する油脂含有組成物を提供することを、一つの目的とする。また、本発明は、当該組成物を得るのに適した方法を提供することを目的とする。さらにまた、本発明は、当該油脂の新たな用途を提供することを目的とする。
【０００５】
【課題を解決するための手段】
本発明者らは、グミ科ヒッポファエ属植物の果実や種子から搾取される油脂の特性に着目して上記した課題につき検討した結果、以下の手段を創作した。すなわち、本発明によれば、以下の手段が提供される。
【０００６】
本発明によれば、油脂含有組成物であって、水分と、油脂分と、グミ科ヒッポファエ属植物の果実及び／又は種子を原料とする油脂、とを含有し、前記水分と前記油脂分とは前記ヒッポファエ油脂により分散安定化されている組成物が提供される。
この組成物によれば、水分と油脂分とは、ヒッポファエ油脂によりその分散状態が安定化されあるいは当該安定化が促進され均一な状態に維持される。この組成物は、豆乳成分を含有することが好ましい。豆乳成分は、水分と油脂分とを含み、また、ヒッポファエ油脂により容易に安定化されるからである。さらに、組成物は食品であることが好ましい。ヒッポファエ油脂を摂取できるからである。また、組成物は化粧品であることも好ましい。ヒッポファエ油脂の肌に対する優れた効果を得ることができるからである。また、本組成物は、経管摂取用の食品とすることもできる。さらに、これらの組成物は、乾燥され粉末化された状態とすることもできる。
【０００７】
また、本発明によれば、グミ科ヒッポファエ属植物の果実及び／又は種子を原料とする油脂を主成分とする分散剤組成物も提供される。この分散剤組成物によれば、水分と油脂分とを含む液状物の分散状態を安定化あるいは安定化を促進する。本分散剤組成物においては、前記植物はラムノイデス（Ｈ．ｒｈａｍｎｏｉｄｅｓ）であることが好ましい。また、本分散剤組成物は食品用あるいは化粧品用であることが好ましい。食品用とする場合、ヒッポファエ油脂を摂取することができるからであり、化粧用とする場合、ヒッポファエ油脂を表皮等に供給して表皮の状態を改善できるからである。さらに、本分散剤組成物は、豆乳用であることが好ましい。豆乳は、ヒッポファエ油脂によって良く分散安定化される。
【０００８】
さらに、本発明によれば、油脂含有組成物の製造方法であって、水分と油脂分とを含む液状物に対してグミ科ヒッポファエ属植物の果実及び／又は種子を原料とする油脂を主成分とする分散剤組成物を加えて分散安定化する工程、を備える、方法が提供される。この方法によれば、水分と油脂分とを含む液状物を分散することができる。前記植物はラムノイデス（Ｈ．ｒｈａｍｎｏｉｄｅｓ）であることが好ましい。さらに、ヒッポファエ油脂は、前記液体１００重量部に対して２．５重量部以上５重量部以下含有されることが好ましい。当該範囲において適切な分散状態を得ることができる。この液体は豆乳であることが好ましい。この方法によれば、豆乳を容易に安定分散させることができる。
【０００９】
【発明の実施の形態】
次に、本発明の実施の形態について詳細に説明する。
本発明においては、ヒッポファエ油脂を、水分と油脂分と混合して、これらを分散安定化（乳化ということもできる）する。このようにすると、同時に、ヒッポファエ油脂自体も、安定的に分散保持され、均一な状態で含有される。以下、本発明の各種形態について説明する。
【００１０】
（グミ科ヒッポファエ属植物）
ヒッポファエ油脂は、グミ科ヒッポファエ属植物の果実及び／又は種子を原料として得られる油脂である。グミ科ヒッポファエ属植物としては、サリシフォリア（Ｈ．ｓａｌｉｃｉｆｏｌｉａ）、チベターナ（Ｈ．ｔｈｉｂｅｔａｎａ）、ネウロコルパ（Ｈ．ｎｅｕｒｏｃｏｒｐａ）、ラムノイデス（Ｈ．ｒｈａｍｎｏｉｄｅｓ）等が挙げられる。これらはいずれも使用することができる。最も一般的には、ラムノイデスである。これらは単独でも、２種以上を組み合わせてもよい。
【００１１】
この植物は、果実（果肉、果皮）、種子、茎、葉及び根のいずれかを原料とすることができる。好ましくは、果実あるいは種子を含む部分を原料とする。より好ましくは、果実及び種子のみを原料とする。原料の形態は特に限定しないで、植物体あるいはその一部のそのままものも、乾燥、細切り、粉砕等した加工物も用いることができる。
【００１２】
（ヒッポファエ油脂）
上記植物体原料から油脂を得るには、この原料を圧搾するか、あるいはヘキサンなどの非極性溶媒を抽出溶媒とした抽出法によって得ることができる。圧搾による場合には、原料は粉砕物とすることが好ましい。また、溶媒抽出法とする場合、抽出溶媒は、一般に植物体原料から油脂を採取するのに用いることのできるヘキサン等の溶媒を用いることができる。また、抽出は、植物体原料に対して、２〜１０倍重量の溶媒を加えて、必要あれば加熱して適当時間浸漬抽出することができる。その後、必要に応じて不溶物をろ過等により除去し、さらに溶媒を留去させることにより油脂を得ることができる。なお、植物体原料からの搾油については、従来公知の各種方法を適宜変更等して適用することができる。また、超臨界抽出も用いることができる。
【００１３】
（水分と油脂分）
本発明においては、ヒッポファエ油脂により、水分と油脂分とを分散保持することができる。水分と油脂分とを含む混合物は、液体ないし粘性の高いが流動性を保持する液状体とすることができる。なお、ここで、油脂分とは、ヒッポファエ油脂以外の油脂分をいう。かかる油脂分としては、従来公知の植物性油、動物性油の他、これらの加工油も包含する。
【００１４】
このような混合物として、従来公知の食品あるいはその成分を用いることができる。かかる混合物は、それ自体が食品であるか、あるいは食品を構成しうるような成分を含有する液体あるいは液状体であることが好ましい。それ自体食品をを構成するものとしては、例えば、牛乳、豆乳等を挙げることができる。これらは、採取時あるいは調製時において、本来的に水分と油脂分とを含んでいる。特に、豆乳（無調整の豆乳であっても調整豆乳であってもよい）に対して、ヒッポファエ油脂を用いることで安定した分散液を得ることができる。なお、豆乳としては、大豆固形分が約５％以上約２０％以下の豆乳を用いることが好ましい。
【００１５】
また、食品を構成しうる成分の組み合わせとしては、水分と油脂分との他の例として、マヨネーズを構成しうる油脂と酢の組み合わせを挙げることができる。また、化粧品を構成しうる成分の組み合わせとしては、乳液あるいはクリームを構成しうる水分と油脂分（オリーブオイル）などを挙げることができる。
【００１６】
（油脂含有組成物の製造方法）
このような水分と油脂分とヒッポファエ油脂とを混合することで、ヒッポファエ油脂を水分と油脂分とを混在させ、これにより、これらの３成分を分散保持する油脂含有組成物を得ることができるようになる。したがって、ヒッポファエ油脂を分散剤成分として用いることにより、直接に水分と油脂分とが分散安定化された油脂含有組成物を得ることができる。また、ヒッポファエ油脂を含有させるのに際して、当該油脂を予め他の乳化剤で乳化するか、あるいは乳化しやすくするなどの処理を不要とすることができる。ヒッポファエ油脂のこのような優れた分散安定化作用は、従来の植物性油脂などとは明らかに異なっている。当該作用は、あくまで推論ではあるが、その特徴的な脂肪酸組成とその他の非極性抽出成分によるものと推測される。なお、ヒッポファエ油脂には、油脂成分とともに抽出される物質としては、脂溶性ビタミンであるビタミンＥやビタミンＡのプロビタミンであるカロチン、アルカロイド、リン脂質、酵素などが含まれている。
【００１７】
分散するには、牛乳や豆乳など、あらかじめ混合物として存在する水分と油脂分との組み合わせに対しては、当該混合物に対してヒッポファエ油脂を添加することでこれらを混合する方法を採用できる。また、水分と油脂分とを分散することで食品や化粧品等を構成するような場合には、これら成分の添加混合は一挙添加でもよく、順次添加でもよく、適宜選択することができる。
【００１８】
水分と油脂分とを含む液状物に対して使用するヒッポファエ油脂の量は特に限定しないで、水分と油脂分とを分散安定化するのに有効な量を含んでいればよい。たとえば、当該液状物１００重量部に対して２．５重量部以上５重量部以下とすることができる。２．５重量部未満であると、均一に分散しにくくなり、５重量部を超えても均一に分散しにくくなる。特に、豆乳１００重量部に対してヒッポファエ油脂２．５重量部以上５重量部以下とすることで、好ましい均一状態を得ることができる。２．５重量部未満では分散できず、分離させてしまい、５重量部を超えると一旦はよく分散するものの、２４時間経過後には非常に不安定な分散状態となってしまうからである。
【００１９】
（分散剤組成物）
ヒッポファエ油脂の本発明における実施形態の一つとして、ヒッポファエ油脂とはちみつ及び／又はローヤルゼリーなどの他の成分との混合物である分散剤組成物を挙げることができる。水分と油脂分とを分散安定化するのにあたって、ヒッポファエ油脂のみを使用することもできるが、ヒッポファエ油脂とともに他の成分を使用することもできる。はちみつやローヤルゼリーは、食品などに適用する場合に、ヒッポファエ油脂の特有の風味を抑制できる。なお、本分散剤組成物は、ヒッポファエ油脂のみを含むこともできる。さらにまた、これらの他の成分は、特にヒッポファエ油脂と予め混合された分散剤組成物としてのみ使用されるのに限定されない。ヒッポファエ油脂と同時にあるいは別個に水分と油脂分とに混合することができる。
【００２０】
本分散剤組成物は、食品用あるいは化粧用とすることで、ヒッポファエ油脂の効能を発現させることができるが、特に限定しないで各種の工業用の分散剤として用いることもできる。
【００２１】
（油脂含有組成物の用途及び形態）
このようにして得られた本油脂含有組成物は、好ましくは、食品（組成物）、医薬品（組成物）、化粧品（組成物）として用いられる。食品としては、ヒッポファエ油脂とともに含まれる水分と油脂分とに基づき、例えば、牛乳製品、豆乳製品、マヨネーズ製品、あるいはこれらの加工品（凍結乾燥等による粉末）やこれらを利用した調理品を挙げることができる。食品の種類に応じて各種態様を採ることができ、飲料の場合、液体であり、加工食品の場合、液体の他、粉末、クリーム状（各種ソースやクリームなど）、凝固品（豆腐など）であり、栄養補助食品等の場合、錠剤やカプセル剤等であり、菓子の場合には、錠剤、グミ、飴、チョコレート、アイスクリーム、クッキー、ケーキ等である。また、主食の場合には、麺類、パン類等の形態である。さらに、経口のみでなく、経管で胃あるいは腸に導入するための食品あるいは栄養補助食品としての液状の形態もありうる。さらに、必要時に溶解する粉末状の食品あるいは栄養補助食品の形態もありうる。
【００２２】
特に、本油脂含有組成物を食品あるいは栄養補助食品として摂取する場合、含まれる水分と油脂分その他の食品等としての機能の他、ヒッポファエ油脂の生理活性に基づく機能が期待される。したがって、本油脂含有組成物を食品組成物とする場合には、食品本来の機能の他、付随する生理活性をも発揮しうる食品を提供できる。特に豆乳成分を含有する食品である場合には、豆乳成分とヒッポファエ油脂成分とにより健康維持増進に好ましい食品を提供できる。
【００２３】
また、本油脂含有組成物の化粧品形態としては、水分と油脂分とに基づき、乳液、クリームなどの形態を採ることができる。また、必要に応じて、カプセルなどに充填することもできる。本油脂含有組成物を化粧品として用いる場合には、ヒッポファエ油脂に生理活性に基づく肌や毛髪への効果が期待されるため、有効な化粧品を提供できる。本油脂含有組成物に豆乳成分を含む場合には、豆乳成分とヒッポファエ油脂成分とにより肌のキメを維持改善し肌アレを防ぐのに好ましい化粧品を提供できる。
【００２４】
さらにまた、本油脂含有組成物の医薬品形態としては、乳剤、クリーム剤、シロップ剤等として使用できる。また、本油脂含有組成物を必要に応じて液状体をカプセル剤に充填することもできる。さらに凍結乾燥等により粉末化することで、錠剤、粉剤、カプセル剤、用時溶解する粉剤あるいは錠剤等とすることができる。本油脂含有組成物を医薬品として用いる場合には、ヒッポファエ油脂の生理活性に基づく付随的な健康増進効果も期待されるため、有効な医薬品を提供できる。
【００２５】
なお、本油脂含有組成物を、食品、化粧品、医薬品等として用いる場合、使用する分野において従来公知の各種の添加剤を添加することができる。当該添加剤は周知であるため、その記載を省略する。
【００２６】
なお、本油脂含有組成物は、その性状から乳化物としての状態となっている場合には、乳化物ということができ、溶液の状態となっている場合には、溶液ということができる。また、本分散剤組成物は、その作用が分散状態を形成し、あるいは分散状態を安定化するものである限り、分散剤ということができるが、当該組成物の作用が乳化の形態で発揮される場合には乳化剤組成物ということもでき、また、可溶化という形態で発揮される場合には可溶化剤組成物ということができる。
【００２７】
ヒッポファエ油脂とともに他の油脂を含有する油脂含有組成物は、ヒッポファエ油脂の生理活性を有効に発揮させることができる。たとえば、シアバター、マカデミアナッツ油、セサミ油、ホホバ油、月見草油、小麦胚芽油、グレープシード油、ベニハナ油、アボガド油、ヘーゼルナッツ油、アプリコット油、ヒマワリ油、ローズヒップ油、ヘンプ油、亜麻仁油、ピーナッツ油等の１種あるいは２種以上を組み合わせると化粧用組成物としてあるいは皮膚や頭皮などの保護、損傷回復、清浄に適した組成物となる。多くの好ましい化粧用の油脂組成物は、ヒッポファエ油脂１容量に対して約９容量の他の油脂を含んでいる。
【００２８】
例えば、各種の化粧用油脂組成物として以下の組成を例示できる。
シワ防止オイル
ヒッポファエ油脂 １０ｍｌ
小麦胚芽油 １０ｍｌ
マカデミアナッツ油、セサミ油、又はホホバ油８０ｍｌ
乾燥肌用オイル
ヒッポファエ油脂 ９０ｍｌ
小麦胚芽油 １０ｍｌ
敏感肌用オイル
マカデミアナッツ油 ４０ｍｌ
ホホバ油 ５０ｍｌ
ヒッポファエ油脂 １０ｍｌ
蜜蝋 ２０ｇ
脂性肌用オイル
ベニハナ油又はグレープシード油 ４０ｍｌ
ヒッポファエ油脂 １０ｍｌ
ホホバ油 ５０ｍｌ
蜜蝋 ２０ｇ
目用バルサム
ホホバ油 ４５ｍｌ
ヒッポファエ油脂 ４５ｍｌ
蜜蝋 １０ｇ
全身ケア用オイル
セサミ油、オリーブ油、マカデミアナッツ油、ホホバ油９０ｍｌ
ヒッポファエ油脂 １０ｍｌ
頭皮用オイル
ベニハナ油、ピーナッツ油、セサミ油、ひまわり油
９０ｍｌ
ヒッポファエ油脂 １０ｍｌ
【００２９】
【実施例】
以下、本発明を具現化した具体例について説明するが、本発明は以下の実施例に限定されるものではない。
【００３０】
（実施例：分散安定化実験）
液状物としての無調整豆乳に対して、表１に示す割合でヒッポファエ油脂を含む分散剤組成物を添加し混合し、得られた分散状態を時間を追って観察した。全ての工程は、室温域で行った。また、各例の初回の混合操作は、通常のブレンダーを１５０ｒｐｍで３０秒程度行い、経時観察時の攪拌操作も同様にして行った。なお、使用した無調整豆乳は、市販の大豆固形分１０％以上の無調整豆乳を使用した。なお、当該無調整豆乳の表示によれば、タンパク質５．３ｇ、脂質３．０ｇ、炭水化物２．１ｇであった。
【００３１】
また、ヒッポファエ油脂は、市販のものを使用し、分散剤組成物としては、当該油脂１重量部に対して、はちみつ（市販品）２．２５重量部、ローヤルゼリー（市販品）０．７５重量部をよく混合したものを用いた。なお、対照として、市販のサラダ油、ゴマ油、オリーブ油などの植物性油脂についても、ヒッポファエ油脂に替えて分散剤組成物を調製し、表１に示す配合比率で対照例の分散安定化実験を行った。これらの試験結果を、表１に併せて示す。
【００３２】
【表１】
表１に示すように、ヒッポファエ油脂を含有する分散剤組成物を用いて豆乳を分散安定化しようとした場合、試験例２及び３（試験例２，豆乳：ヒッポファエ油脂＝２３：１、試験例３、豆乳：ヒッポファエ油脂＝２１：１）においては、良好な分散状態を形成及び維持することができた。一方、試験例１（豆乳：ヒッポファエ油脂＝４３：１）においては均一な分散状態を形成できず、また、試験例４（豆乳：ヒッポファエ油脂＝１９：１）を超えると、安定した分散状態を保持することができなかった。以上のことから、豆乳１００重量部に対してヒッポファエ油脂が約２．５重量部以上５重量部以下の範囲であれば、良好な分散状態を形成できかつ維持できることがわかった。
【００３４】
また、対照例１〜９の試験結果から、ヒッポファエ油脂は明らかにこれらの植物性油脂と異なる挙動を示すことがわかった。すなわち、各種植物性油脂については、豆乳に対する配合比率が低ければ混ざるが高ければ混ざらないという単純挙動を示したのに対し、ヒッポファエ油脂は、一定範囲でのみ良好な分散状態を得ることができた。このことは、これらの植物性油脂と異なるヒッポファエ油脂による水分と油脂分との分散安定化作用を示すものである。
【００３５】
【発明の効果】
本発明によれば、ヒッポファエ油脂を均一な状態で含有する油脂含有組成物を提供できる。また、本発明によれば、ヒッポファエ油脂含有組成物を得るのに適した方法を提供できる。また、本発明によれば、ヒッポファエ油脂の新たな用途を提供できる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a hippophae oil-containing composition, a dispersant composition, and a method for producing a hippophae oil-containing composition.
[0002]
[Prior art]
Conventionally, oils and fats extracted from fruits and seeds of the genus Hippophae are different in composition and characteristics from conventional vegetable oils and animal fats and oils that have been widely used. Nutritional tonic health promoting compositions and foods utilizing oils and fats extracted from the fruits and seeds of the genus Hippophae are known (for example, Patent Documents 1 and 2, etc.)
[0003]
[Patent Document 1]
JP 2001-163792 A [Patent Document 2]
Japanese Patent Laid-Open No. 2002-34506
[Problems to be solved by the invention]
So far, it has not been studied to use such fats and oils in compositions such as foods, cosmetics, and pharmaceuticals by using them so as to disperse and stabilize moisture and fats and oils. Accordingly, an object of the present invention is to provide an oil-containing composition containing the oil in a uniform state. Another object of the present invention is to provide a method suitable for obtaining the composition. Furthermore, this invention aims at providing the new use of the said fats and oils.
[0005]
[Means for Solving the Problems]
As a result of examining the above-mentioned problems by paying attention to the characteristics of oils and fats extracted from fruits and seeds of the genus Hippophae, the present inventors have created the following means. That is, according to the present invention, the following means are provided.
[0006]
According to the present invention, it is an oil-and-fat-containing composition comprising water, oil and fat, and oil and fat derived from fruits and / or seeds of the genus Hippophae plant, and the water and the oil and fat. Provides a composition which is dispersed and stabilized by the Hippophae oil.
According to this composition, the dispersed state of moisture and fats and oils is stabilized by Hippophae fats or fats, and the stabilization is promoted and maintained in a uniform state. This composition preferably contains a soy milk component. This is because the soy milk component contains moisture and fats and oils, and is easily stabilized by hippophae fats and oils. Furthermore, the composition is preferably a food product. This is because hippofae oil can be ingested. It is also preferred that the composition is a cosmetic. It is because the effect with respect to the skin of a hippofae oil and fat can be acquired. Moreover, this composition can also be made into the foodstuff for tube | pipe intake. Furthermore, these compositions can also be dried and powdered.
[0007]
Moreover, according to this invention, the dispersing agent composition which has as a main component the fats and oils which use the fruit and / or seed of a genus Hippophae plant as a raw material is also provided. According to this dispersant composition, the dispersion state of the liquid material containing moisture and fats and oils is stabilized or promoted. In the present dispersant composition, the plant is preferably rhamnoides. The dispersant composition is preferably for food or cosmetics. This is because hippophae oil can be ingested when used for foods, and when it is used for makeup, the state of the epidermis can be improved by supplying hippofa oil and fat to the epidermis and the like. Furthermore, the dispersant composition is preferably for soy milk. Soy milk is well dispersed and stabilized by hippofae oil.
[0008]
Furthermore, according to the present invention, there is provided a method for producing an oil-containing composition, wherein the oil or fat is mainly composed of a fruit and / or seed of a genus Hippophae plant with respect to a liquid material containing moisture and fat. A dispersion composition is added to stabilize the dispersion. According to this method, it is possible to disperse a liquid material containing moisture and fats and oils. It is preferable that the plant is rhamnoides. Furthermore, it is preferable that the hippophae oil is contained in an amount of 2.5 to 5 parts by weight with respect to 100 parts by weight of the liquid. An appropriate dispersion state can be obtained in this range. This liquid is preferably soy milk. According to this method, soy milk can be easily and stably dispersed.
[0009]
DETAILED DESCRIPTION OF THE INVENTION
Next, embodiments of the present invention will be described in detail.
In the present invention, hippophae oils and fats are mixed with moisture and oils and fats, and these are dispersed and stabilized (also referred to as emulsification). In this way, at the same time, the hippophae oil itself is stably dispersed and held and contained in a uniform state. Hereinafter, various embodiments of the present invention will be described.
[0010]
(Gummy family Hippofae plant)
Hippophae fats and oils are fats and oils obtained from the fruits and / or seeds of the genus Hippofae. Examples of the genus Hippofae family include Salicifolia (H. salicifolia), H. thibetana, H. neurocorpa, rhamnoides (H. rhamnoides) and the like. Any of these can be used. Most commonly it is rhamnoides. These may be used alone or in combination of two or more.
[0011]
This plant can be made from any of fruits (fruit and pericarp), seeds, stems, leaves and roots. Preferably, a part containing fruits or seeds is used as a raw material. More preferably, only fruits and seeds are used as raw materials. The form of the raw material is not particularly limited, and a plant or a part thereof as it is, or a processed product obtained by drying, chopping, pulverizing, or the like can be used.
[0012]
(Hipophae oil)
In order to obtain fats and oils from the plant raw material, it can be obtained by pressing the raw material or by an extraction method using a nonpolar solvent such as hexane as an extraction solvent. In the case of compression, the raw material is preferably a pulverized product. Moreover, when setting it as a solvent extraction method, solvents, such as hexane which can be generally used for extract | collecting fats and oils from a plant raw material, can be used for an extraction solvent. In addition, extraction can be performed by immersing and extracting by adding a solvent of 2 to 10 times the weight of the plant material and heating it if necessary. Thereafter, if necessary, insolubles are removed by filtration or the like, and the solvent is distilled off to obtain fats and oils. In addition, about oil extraction from a plant body raw material, it can apply by changing suitably various conventionally well-known methods. Supercritical extraction can also be used.
[0013]
(Moisture and oil content)
In the present invention, it is possible to disperse and hold moisture and fats and oils by the hippophae fats and oils. The mixture containing moisture and fats and oils can be a liquid or a liquid that has high viscosity but retains fluidity. In addition, fats and oils here refer to fats and oils other than hippophae fats and oils. Such fats and oils include conventionally known vegetable oils and animal oils as well as these processed oils.
[0014]
As such a mixture, a conventionally known food or a component thereof can be used. Such a mixture is preferably a food itself or a liquid or liquid containing components that can constitute a food. As what constitutes food itself, for example, milk, soy milk and the like can be mentioned. These inherently contain moisture and fats and oils at the time of collection or preparation. In particular, a stable dispersion can be obtained by using Hippophae fats and oils for soy milk (which may be unadjusted soy milk or adjusted soy milk). As soy milk, it is preferable to use soy milk having a soybean solid content of about 5% or more and about 20% or less.
[0015]
Moreover, as a combination of the component which can comprise foodstuff, the combination of the fats and oils and vinegar which can comprise mayonnaise can be mentioned as another example of a water | moisture content and fats and oils. Moreover, as a combination of the components which can comprise cosmetics, the water | moisture content and fats and oils (olive oil) etc. which can comprise an emulsion or cream can be mentioned.
[0016]
(Method for producing oil-containing composition)
By mixing such moisture, fats and oils and hippophae fats, it is possible to mix the fats and fats with the fats and fats, thereby obtaining an oil-containing composition that holds these three components in a dispersed manner. become. Therefore, by using Hippofae fat as a dispersant component, an oil-containing composition in which moisture and fat are directly dispersed and stabilized can be obtained. Further, when the hippophae fats and oils are contained, the fats and oils can be preliminarily emulsified with other emulsifiers or treatments such as emulsification can be made unnecessary. Such excellent dispersion stabilizing action of hippophae oils and fats is clearly different from conventional vegetable oils and fats. Although this action is only an inference, it is presumed to be due to its characteristic fatty acid composition and other nonpolar extraction components. In addition, hippophae fats and oils include fats-soluble vitamins such as vitamin E and vitamin A provitamin carotene, alkaloids, phospholipids, enzymes, and the like as substances extracted together with the fat and oil components.
[0017]
In order to disperse, for a combination of water and fats and oils existing in advance as a mixture such as milk and soy milk, a method of mixing these by adding Hipofaye fats and oils to the mixture can be adopted. Moreover, when food, cosmetics, etc. are comprised by disperse | distributing a water | moisture content and fats and oils, the addition mixing of these components may be added at once, may be added sequentially, and can be selected suitably.
[0018]
There is no particular limitation on the amount of hippophae oils and fats used for the liquid substance containing water and fats and oils, as long as they contain an amount effective to disperse and stabilize the water and fats and oils. For example, it can be 2.5 parts by weight or more and 5 parts by weight or less with respect to 100 parts by weight of the liquid material. When it is less than 2.5 parts by weight, it is difficult to uniformly disperse, and even when it exceeds 5 parts by weight, it is difficult to disperse uniformly. In particular, a preferable uniform state can be obtained by setting 2.5 to 5 parts by weight of the hippophae oil to 100 parts by weight of soy milk. If it is less than 2.5 parts by weight, it cannot be dispersed and separated, and if it exceeds 5 parts by weight, it will be dispersed once, but after 24 hours, it will be in a very unstable dispersion state.
[0019]
(Dispersant composition)
One embodiment of the hippophae oil according to the present invention includes a dispersant composition that is a mixture of the hippofae oil and fat and other components such as honey and / or royal jelly. In dispersing and stabilizing moisture and fats and oils, it is possible to use only hippophae fats and oils, but it is also possible to use other components together with hippophae fats and oils. Honey and royal jelly can suppress the peculiar flavor of hippophae oil when applied to foods. In addition, this dispersing agent composition can also contain only hippophae fats and oils. Furthermore, these other ingredients are not particularly limited to use only as a dispersant composition premixed with Hipophae oil. It can be mixed with the water and fat at the same time or separately from the hippophae fat.
[0020]
The dispersant composition can be used for foods or cosmetics to develop the effects of hippophae oils and fats, but can also be used as various industrial dispersants without any particular limitation.
[0021]
(Use and form of oil-containing composition)
The oil-and-fat-containing composition thus obtained is preferably used as a food (composition), a pharmaceutical product (composition), and a cosmetic (composition). Examples of foods include milk products, soy milk products, mayonnaise products, processed products thereof (powder by freeze-drying, etc.) and cooked products using these based on the water and fat content contained with hippophae fats and oils Can do. Various forms can be taken according to the type of food. In the case of beverages, it is liquid, and in the case of processed foods, in addition to liquid, it is in the form of powder, cream (various sauces and creams), coagulated product (tofu, etc.) Yes, in the case of dietary supplements, tablets and capsules, and in the case of confectionery, tablets, gummi, candy, chocolate, ice cream, cookies, cakes and the like. In the case of staple foods, it is in the form of noodles, breads and the like. Furthermore, not only oral but also liquid form as food or nutritional supplement for introduction into the stomach or intestine by tube. Furthermore, it may be in the form of a powdered food or a dietary supplement that dissolves when necessary.
[0022]
In particular, when the present fat and oil-containing composition is ingested as a food or a dietary supplement, functions based on the physiological activity of hippophae fats and oils are expected in addition to the functions of the contained water, fats and oils, and other foods. Therefore, when this oil-and-fat containing composition is used as a food composition, it is possible to provide a food that can exhibit the accompanying physiological activity in addition to the original functions of the food. In particular, in the case of a food containing a soy milk component, the soy milk component and the hippophae oil and fat component can provide a food preferable for health maintenance and promotion.
[0023]
Moreover, as a cosmetic form of this fats and oils-containing composition, forms, such as milky lotion and cream, can be taken based on a water | moisture content and fats and oils. Moreover, it can also fill with a capsule etc. as needed. When this oil-and-fat-containing composition is used as a cosmetic, an effect on the skin and hair based on physiological activity is expected from the hippophae oil and fat, so that an effective cosmetic can be provided. When the present fat and oil-containing composition contains a soy milk component, the soy milk component and the hippophae fat and oil component can provide a cosmetic that is preferable for maintaining and improving skin texture and preventing skin damage.
[0024]
Furthermore, as a pharmaceutical form of the present fat and oil-containing composition, it can be used as an emulsion, cream, syrup and the like. Moreover, a liquid can also be filled with a capsule in this oil-and-fat containing composition as needed. Furthermore, by pulverizing by freeze-drying or the like, tablets, powders, capsules, powders or tablets that dissolve at the time of use can be obtained. When this oil-and-fat-containing composition is used as a pharmaceutical product, an effective health-promoting effect based on the physiological activity of hippophae oil and fat is also expected, so that an effective pharmaceutical product can be provided.
[0025]
In addition, when using this oil-and-fat containing composition as a foodstuff, cosmetics, a pharmaceutical, etc., conventionally well-known various additives can be added in the field | area to be used. Since the additive is well known, its description is omitted.
[0026]
In addition, this fat-and-fat containing composition can be called emulsion when it is in the state as an emulsion from the property, and can be called solution when it is in the state of a solution. Further, the present dispersant composition can be referred to as a dispersant as long as its action forms a dispersion state or stabilizes the dispersion state, but the action of the composition is exhibited in an emulsified form. In this case, it can also be referred to as an emulsifier composition, and when it is exhibited in the form of solubilization, it can be referred to as a solubilizer composition.
[0027]
The fat-containing composition containing other fats and oils together with the hippophae fats and oils can effectively exhibit the physiological activity of the hippophae fats and oils. For example, shea butter, macadamia nut oil, sesame oil, jojoba oil, evening primrose oil, wheat germ oil, grape seed oil, safflower oil, avocado oil, hazelnut oil, apricot oil, sunflower oil, rosehip oil, hemp oil, flaxseed oil, When one or two or more of peanut oil or the like are combined, it becomes a composition suitable as a cosmetic composition or for protection, damage recovery, and cleaning of the skin and scalp. Many preferred cosmetic fat compositions contain about 9 volumes of other fats per volume of hippophae fats.
[0028]
For example, the following compositions can be illustrated as various cosmetic oil and fat compositions.
Anti-wrinkle oil Hippofae oil 10ml
10 ml of wheat germ oil
Macadamia nut oil, sesame oil, or jojoba oil 80ml
90ml of dry skin oil Hippofae oil
10 ml of wheat germ oil
Sensitive skin oil macadamia nut oil 40ml
Jojoba oil 50ml
Hippofae oil 10ml
20g of beeswax
Oil for oily skin Benihana oil or grape seed oil 40ml
Hippofae oil 10ml
Jojoba oil 50ml
20g of beeswax
Balsam jojoba oil for eyes 45ml
Hippofae oil 45ml
10g of beeswax
Whole body care oil Sesame oil, olive oil, macadamia nut oil, jojoba oil 90ml
Hippofae oil 10ml
Scalp oil Benihana oil, peanut oil, sesame oil, sunflower oil 90ml
Hippofae oil 10ml
[0029]
【Example】
Hereinafter, although the specific example which actualized this invention is demonstrated, this invention is not limited to a following example.
[0030]
(Example: dispersion stabilization experiment)
To the unadjusted soymilk as a liquid material, a dispersant composition containing hippophae fats and oils was added and mixed at the ratio shown in Table 1, and the obtained dispersion state was observed over time. All steps were performed at room temperature. Moreover, the first mixing operation of each example was performed for about 30 seconds with a normal blender at 150 rpm, and the stirring operation during the time-lapse observation was similarly performed. The unadjusted soymilk used was a commercially available unadjusted soymilk having a solid content of soybeans of 10% or more. In addition, according to the display of the said non-adjusted soymilk, it was 5.3g of protein, 3.0g of lipid, and 2.1g of carbohydrates.
[0031]
Moreover, Hippofae fats and oils use a commercially available thing, and as a dispersing agent composition, honey (commercial goods) 2.25 weight part and royal jelly (commercial goods) 0.75 weight part with respect to 1 weight part of the said fats and oils. A well mixed mixture was used. As a control, for vegetable oils such as commercially available salad oil, sesame oil, olive oil and the like, a dispersant composition was prepared in place of Hipofafe oil and fat, and a dispersion stabilization experiment of the control example was conducted at the blending ratio shown in Table 1. . These test results are also shown in Table 1.
[0032]
[Table 1]
As shown in Table 1, when trying to disperse and stabilize soy milk using a dispersant composition containing hippophae oil and fat, Test Examples 2 and 3 (Test Example 2, soy milk: Hippofae oil and fat = 23: 1, test example) 3. Soymilk: Hippofae fats and oils = 21: 1) was able to form and maintain a good dispersion state. On the other hand, in Test Example 1 (soy milk: Hippophae oil and fat = 43: 1), a uniform dispersion state cannot be formed, and when it exceeds Test Example 4 (Soy milk: Hippophae oil and fat = 19: 1), a stable dispersion state is obtained. Could not hold. From the above, it was found that if the hippophae fat is in the range of about 2.5 parts by weight or more and 5 parts by weight or less with respect to 100 parts by weight of soy milk, a good dispersion state can be formed and maintained.
[0034]
Moreover, it turned out that the hippofae fats and oils show the behavior different from these vegetable fats and oils from the test result of the comparative examples 1-9. That is, various vegetable oils and fats showed a simple behavior that they were mixed if the blending ratio with respect to soy milk was low but not mixed if they were high, whereas Hippofae oils and fats were able to obtain a good dispersion state only within a certain range. . This shows the dispersion stabilizing action of moisture and fats and oils by Hippofae fats and oils different from these vegetable oils and fats.
[0035]
【The invention's effect】
ADVANTAGE OF THE INVENTION According to this invention, the oil-and-fat containing composition which contains a hippophae oil and fat in a uniform state can be provided. Moreover, according to this invention, the method suitable for obtaining a Hipophae oil-containing composition can be provided. Moreover, according to this invention, the new use of a hippophae fat can be provided.
Claims (7)
水分と油脂分とを含む豆乳に対してグミ科ヒッポファエ属植物の果実及び／又は種子を原料とする油脂を主成分とする分散剤組成物を加えて分散安定化する工程、
を備える、方法。A method for producing a composition containing oils and fats as raw materials for fruits and / or seeds of the genus Hippophae,
Step of dispersing stabilize fruits and / or seeds of elaeagnaceae Hippofae genus plants by adding a dispersant composition consisting mainly of fat as raw material for the milk including a moisture and fat content,
A method comprising:
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| JP2003202421A JP4369177B2 (en) | 2003-07-28 | 2003-07-28 | Hippophae oil and fat-containing composition, dispersant composition and method for producing hippophae oil and fat-containing composition |
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| JP4369177B2 true JP4369177B2 (en) | 2009-11-18 |
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