JP6301939B2 - 機能性食品のための新規な原材料及びその調製方法 - Google Patents
機能性食品のための新規な原材料及びその調製方法 Download PDFInfo
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- JP6301939B2 JP6301939B2 JP2015537362A JP2015537362A JP6301939B2 JP 6301939 B2 JP6301939 B2 JP 6301939B2 JP 2015537362 A JP2015537362 A JP 2015537362A JP 2015537362 A JP2015537362 A JP 2015537362A JP 6301939 B2 JP6301939 B2 JP 6301939B2
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Description
心臓保護の生物活性材料を含む、大豆
大豆(200g)を、フィルター中、雰囲気温度の水で注意深く洗浄した。洗浄は、それぞれの種子を接触させるべきであり、最大1分間持続させる。種子が水を吸収する間、洗浄した大豆を短期間そのままにしておく。次いで、大豆を適切なサイズの容器に移し、塩化カリウム(2.86g)、塩化マグネシウム六水和物(4.16g)、塩化カルシウム二水和物(1.8g)、アスコルビン酸(100mg)、β−カロチン(1000μg)、亜セレン酸ナトリウム(70μg)、葉酸(200μg)、パントテン酸(6mg)、さらにL−カルニチン(500mg)及びコエンザイムQ10(20mg)の500ml水溶液をそれに注いだ。溶液中の大豆を、80〜100℃の温度で、又は80℃の蒸気温度で減圧下、120分間、やわらかくなるまで調理する。次いで、溶液を種子から除去し、種子の表面を水で洗浄し、短時間の乾燥後に、生産物を充填し、必要に応じ、公知の方法によって保存する。
心臓保護の生物活性材料を含む、大豆
a)種子を標準化された及びそれ自体公知の方法で発芽させるが、それらが数mmの胚芽サイズに達するまで、25〜27℃の温度で予備調整する工程を使用し、次いで、種子の種類に応じ、36〜48時間(胚芽とともに)発芽させた種子を、やわらかくなるまで、100℃で120分間、水溶液中で調理することを除き、実施例1による方法に従う。
b)調理を減圧下及び40〜60℃の蒸気温度で行う以外は、a)の全ての態様に従う。
c)調理を減圧下及び40〜60℃の蒸気温度、並びに不活性雰囲気(窒素)中で行う以外は、b)の全ての態様に従う。
出発原料として、米又は小麦又はオート麦又はトウモロコシが、大豆の代わりに使用され、発芽が、種子の種類に応じ、実施例2に沿った2〜8mmの胚芽の長さになるまで行われることを除き、実施例1又は2による方法に従う。
糖尿病患者のための有利な組成を有する大豆(機能性食品の基本的材料)
調理溶液として、以下のものが適用されることを除き、実施例1又は2による方法が、全ての態様において従う。塩化カリウム(2.86g)、塩化マグネシウム六水和物(4.16g)、塩化カルシウム二水和物(1.8g)、硫酸第一クロム六水和物(0.3g)、硫酸亜鉛七水和物(0.24g)、β−カロチン(1000μg)、亜セレン酸ナトリウム(70μg)、葉酸(200μg)、パントテン酸(6mg)、さらにL−カルニチン(500mg)及びコエンザイムQ10(20mg)の水溶液。
アスリートにとって有益な組成を有する機能性食品の基本的材料
調理溶液として、塩化カリウム(2.86g)、塩化マグネシウム六水和物(4.16g)、塩化カルシウム二水和物(1.8g)、L−カルニチン(600mg)、レシチン(2.5g)及びコエンザイムQ10(50mg)の300ml水溶液が100℃で調理されることを除き、実施例1、2又は3による方法に従う。
該実施例による大豆の基本的材料の組み込まれた生物活性材料の濃度は、以下のとおりである。100gの生産物あたり237.3mg(96.3mg)のカルシウム;179.4mg(73.9mg)のマグネシウム;472.5mg(340.5mg)のカリウム;289.9mgのL−カルニチン;7.8mgのQ10及び380mgのレシチン。
ベジタリアンにとって有益な組成を有する機能性食品の基本的材料
a)調理溶液として、硫酸亜鉛(0.24g)、塩酸ピリドキシン(28mg)、ビタミンB12(2.0mg)、β−カロチン(1000μg)、塩化カリウム(2.86g)、塩化マグネシウム六水和物(4.16g)、塩化カルシウム二水和物(1.8g)、葉酸(200μg)及びコエンザイムQ10(20mg)の300ml水溶液が100℃で使用されることを除き、全ての態様において、実施例1、2及び3に従う。
実施例2による大豆の基本的材料の組み込まれた生物活性材料の濃度は、以下のとおりである。100gの生産物あたり481.5mg(342.5mg)のカリウム;231.2mg(96.3mg)のカルシウム;181.4mg(73.9mg)のマグネシウム;10.65mg(2.1mg)の亜鉛;22.34mg(1.6mg)のピリドキシン;0.9μgのB12;7.3mgのQ10及び251μgの葉酸。
認知症を患っている患者にとって有益な機能性食品の基本的材料
短期間浸漬され、5〜10mmの胚芽の長さまで発芽させた、5kgの適切に事前調整され、減少した炭水化物含有量を有する大豆(YASO)を、やわらかくなるまで、減圧下、最高40〜60℃の蒸気温度で、ピリドキシン塩酸7g、塩化コリン11g、α−トコフェロールアセテート350mg、アスコルビン酸2.2gの7.5Lの溶液中で調理する。次いで、発芽し、調理された大豆を、その温かい状態で濾過し、溶液の残渣を、飲料水の質の水で種子の表面から洗い流し、室温まで冷却する。こうして得られた生産物を、食料に加工し、又は必要に応じて充填し、及び保存する。
体重超過又は肥満患者にとって有益な組成を有する大豆機能性食品の基本的材料
標準的な方法によって発芽させた大豆(YASO)200gに対し、塩化マグネシウム六水和物(4.16g)、塩化カルシウム二水和物(1.8g)、70μgの亜セレン酸ナトリウム、200μgの葉酸、さらに500mgのL−カルニチン及び20mgのコエンザイムQ10の300ml水溶液が、窒素雰囲気中、調理液として使用されることを除き、全ての態様において、実施例7に従う。
骨粗しょう症を患っている患者にとって有益な機能性食品の基本的材料
標準的な方法によって発芽させた大豆(YASO)200gに対し、塩化マグネシウム六水和物(1.00g)、塩化カルシウム二水和物(0.12g)、硫酸亜鉛七水和物、0.04gの硫酸マンガン二水和物、及び0.05gの硫酸銅五水和物の300ml水溶液が、100℃の温度で大気圧下、調理液として使用されることを除き、全ての態様において、実施例7に従う。
消化及び胃腸の問題を患っている患者にとって有益な機能性食品の基本的材料
調理溶液として、650mgのチアミン(ビタミンB1)、5gのナイアシン(ビタミンB3)及び2.2gのアスコルビン酸が使用されることを除き、全ての態様において、実施例7に従う。
大豆に代わって、米又は小麦又はライ麦又はオート麦又はトウモロコシを発芽させ、かつ、実施例8又は9又は10又は11又は12又は13による溶液が使用されることを除き、全ての態様において、実施例7に従う。本発明の実施態様の一部を以下の項目[1]−[6]に記載する。
[項目1]
生物活性材料を含有する機能性食品の基本的材料の新規なタイプの調製方法であって、食用植物の種子類の酵素は、種子類の最大の栄養価に達するまで、酸素及び水とともに5〜72時間の間、10〜35℃の温度で活性化され、次いで、それらの芽と一緒になってこのようにして得られた種子類は、10〜180分の間、60〜100℃で、生理学的に若しくは食事療法的に有利な材料の水溶液又は懸濁液又は乳濁液中で処理され、次いで、高められた濃度において、生理学的に重要な生物学的材料を含有するこのようにして得られた原材料は、分離され、乾燥され、必要に応じて細断され及び充填されることを特徴とする、方法。
[項目2]
食用植物の種子類として、穀物類、マメ科の植物の種子が使用されることを特徴とする、項目1に記載の方法。
[項目3]
食用植物の種子類として、大豆、米、小麦、オート麦、ヒヨコマメ若しくはトウモロコシ、又はそれ自体公知の方法によって生成されたそれらの発芽した形態が使用されることを特徴とする、項目1又は2に記載の方法。
[項目4]
生理学的に若しくは食事療法的に有益な材料として、イオン類、微量元素類、ビタミン類、多価不飽和脂肪酸類、L−カルニチン、コエンザイムQ10、抗酸化物質、レシチン、γ−オリザノール、葉酸、γ−アミノ酪酸、コリーヌが使用されることを特徴とする、項目1〜3のいずれかに記載の方法。
[項目5]
活性化合物に富む新規なタイプの(機能性)食品の基本的材料であって、項目1〜4のいずれかの方法によって調製されることを特徴とする、材料。
[項目6]
新規な現代の(機能性)食品及びそれらを含む生産物の調製のための項目5に記載の生産物の使用。
Claims (3)
- 生物活性材料を含有する原材料の調製方法であって、食用植物の種子類の酵素は、種子類の最大の栄養価に達するまで、酸素及び水とともに5〜72時間の間、10〜35℃の温度で活性化され、次いで、それらの芽と一緒になってこのようにして得られた種子類は、10〜180分の間、80〜100℃で、生理学的に若しくは食事療法的に有利な材料の水溶液又は懸濁液又は乳濁液中で処理され、次いで、生理学的に若しくは食事療法的に有利な材料を含有するこのようにして得られた原材料は、分離され、乾燥され、細断され及び充填される方法であり、
食用植物の種子類として、大豆、米、小麦、オート麦、ヒヨコマメ若しくはトウモロコシ、又はそれらの発芽した形態が使用され、かつ、
生理学的に若しくは食事療法的に有利な材料として、イオン類、微量元素類、ビタミン類、多価不飽和脂肪酸類、L−カルニチン、コエンザイムQ10、抗酸化物質、レシチン、γ−オリザノール、葉酸、γ−アミノ酪酸、又はコリーヌが使用されることを特徴とする、方法。 - 活性化合物に富む原材料であって、請求項1に記載の方法によって調製されることを特徴とする、原材料。
- 原材料を含む生産物の調製のための請求項2に記載の原材料の使用。
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HU1200592A HUP1200592A2 (en) | 2012-10-16 | 2012-10-16 | Functional food elementary substance and process for producing thereof |
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PCT/HU2013/000100 WO2014060784A2 (en) | 2012-10-16 | 2013-10-16 | A novel raw material for functional foods and a process for the preparation thereof |
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GB1220001A (en) * | 1968-05-20 | 1971-01-20 | Kyowa Hakko Kogyo Kk | Amino acid-enriched grains and process of preparation |
EP0710449B1 (fr) * | 1994-11-04 | 2001-05-23 | Societe Des Produits Nestle S.A. | Agent aromatisant |
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WO2014060784A3 (en) | 2014-06-19 |
CA2926765A1 (en) | 2014-04-24 |
EP2908664B1 (en) | 2018-12-26 |
CN104853620A (zh) | 2015-08-19 |
HUE043161T2 (hu) | 2019-08-28 |
KR102106660B1 (ko) | 2020-05-06 |
PL2908664T3 (pl) | 2019-07-31 |
KR20150069022A (ko) | 2015-06-22 |
EA027827B1 (ru) | 2017-09-29 |
EP2908664A4 (en) | 2016-08-24 |
EA201590733A1 (ru) | 2015-11-30 |
EP2908664A2 (en) | 2015-08-26 |
US20150272189A1 (en) | 2015-10-01 |
ES2714932T3 (es) | 2019-05-30 |
HUP1200592A2 (en) | 2014-04-28 |
JP2015532115A (ja) | 2015-11-09 |
WO2014060784A2 (en) | 2014-04-24 |
CA2926765C (en) | 2020-10-20 |
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