CN109996450A - Food, the method for increase vitamin D content and the manufacturing method of the food rich in vitamin D rich in vitamin D - Google Patents

Food, the method for increase vitamin D content and the manufacturing method of the food rich in vitamin D rich in vitamin D Download PDF

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Publication number
CN109996450A
CN109996450A CN201880004473.5A CN201880004473A CN109996450A CN 109996450 A CN109996450 A CN 109996450A CN 201880004473 A CN201880004473 A CN 201880004473A CN 109996450 A CN109996450 A CN 109996450A
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China
Prior art keywords
food
ultraviolet light
vitamin
cheese
irradiation
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CN201880004473.5A
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Chinese (zh)
Inventor
高杉谕
小西信行
盐山美穗
森川裕美
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Meiji Co Ltd
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Meiji Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00—Cheese substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dairy Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The object of the present invention is to provide a kind of method, this method to the food addition vitamin D containing moisture and does not increase vitamin D content effectively with damaging flavor from outside.The present invention provides a kind of food rich in vitamin D, for comprising Mycophyta and/or protist and food irradiation ultraviolet light that moisture content is 10 mass % or more forms.In addition, the present invention provides a kind of method of the vitamin D content in increase food, this method includes to comprising Mycophyta and/or protist and moisture content is the process of the food irradiation ultraviolet light of 10 mass % or more.

Description

Food rich in vitamin D, the method for increasing vitamin D content and it is rich in vitamin D Food manufacturing method
Technical field
The present invention relates to rich in vitamin D food, increase food in vitamin D content method and be rich in vitamin The manufacturing method of the food of D.
Background technique
Vitamin D is the often insufficient nutrient especially in the elderly, and in the past well-known is by promoting enteron aisle In calcium uptake obtained by effect to bone.Discovered in recent years, deficiency and dementia, cardiovascular disease, the glycosuria of vitamin D Disease, Sarcopenia, weakness (Off レ イ Le), tumble and cancer, hyperthyroidism, multiple sclerosis, rheumatoid Property arthritis (Seki section リ ウ マ チ), Crohn disease, bacterium infection, the risk of virus infection and asthma etc. it is related, thus It attracts attention.
However, vitamin D is contained in fish and shellfish and mushroom class, and in other food essentially free of.Such as just For cheese, it is believed that the content of vitamin D be 0.3 μ g/100g hereinafter, essentially free of.Thus, in order in condensed food Vitamin D needs to add vitamin D.
In patent document 1, disclosing makes vitamin and the food to bacterium etc. containing ergosterol carries out ultraviolet light irradiation The processing method for the food containing ergosterol that D2 strengthens.The processing method recorded in patent document 1 is right before ultraviolet light irradiation The method that food containing ergosterol implements freeze-drying.
In patent document 1, ultraviolet light is irradiated to powder obtained by keeping bacterium dry.But, it is however generally that if to food irradiation A possibility that ultraviolet light, then protein damage, flavor are deteriorated, is high.In patent document 1, do not disclose to moisture, lipid and albumen Food more than the content of matter carries out the influence to vitamin D content and flavor when ultraviolet light irradiation.
Existing technical literature
Patent document
Patent document 1: Japanese Unexamined Patent Publication 2006-230327 bulletin
Non-patent literature
Non-patent literature 1:Taylor et al., The Journal of Nutrition, 2014, Vol.144, p.654-659
Summary of the invention
Problem to be solved by the invention
The object of the present invention is to provide a kind of methods, and this method is not externally to the food addition dimension life containing moisture Plain D and increase vitamin D content effectively with not damaging flavor.
The method for solving problem
The inventors of the present invention have made intensive studies to solve the above-mentioned problems, as long as discovery is to as the food containing moisture Card awns Bell cheese (カ マ ン ベ ー ル チ ー ズ) and blue cheese (ブ ル ー チ ー ズ) short irradiation ultraviolet light, just Effectively make while flavor can not be damaged the cheese that (manufacture) contains a large amount of vitamin Ds (calciferol).In addition, the present inventor Light exposure Deng the ultraviolet light for effectively increasing vitamin D content with can not damaging flavor is studied, and is completed The present invention.
The present invention provides a kind of food rich in vitamin D, is to comprising Mycophyta and/or protist and water Divide made of the food irradiation ultraviolet light that content is 10 mass % or more.
In addition, the present invention provides the following food rich in vitamin D, that is, the lipid of above-mentioned food for 3 mass % with On.
In addition, the present invention provides the following food rich in vitamin D, that is, peroxide number is 10meq/kg or less.
In addition, the present invention provides the following food rich in vitamin D, that is, the light exposure of above-mentioned ultraviolet light is 10kJ/m2 Below.
In addition, the present invention provides the following food rich in vitamin D, that is, above-mentioned food is cheese or cheese sample food, It is to made of the cheese or cheese sample food irradiation ultraviolet light before curing, in curing or after curing.
In addition, the present invention provides the following food rich in vitamin D, that is, said vitamin D is calciferol.
In addition, the present invention provides the following food rich in vitamin D, that is, contain 25 (OH) as said vitamin D2 D2And/or 1,25 (OH)2D2。
In addition, the present invention provides a kind of method, it is increase comprising Mycophyta and/or protist and moisture content is The method of vitamin D content in the food of 10 mass % or more, this method include the process to above-mentioned food irradiation ultraviolet light.
In addition, the present invention provides the following above method, that is, the lipid of above-mentioned food is 3 mass % or more.
In addition, the present invention provides the following above method, that is, the light exposure of above-mentioned ultraviolet light is 10kJ/m2Below.
In addition, the present invention provides the following above method, that is, above-mentioned food is cheese or cheese sample food, in above-mentioned photograph It penetrates in the process of ultraviolet light to the cheese or cheese sample food irradiation ultraviolet light before curing, in curing or after curing.
In addition, the present invention provides a kind of manufacturing method of food rich in vitamin D, this method includes to comprising Mycophyta And/or protist and moisture content are the process of the food irradiation ultraviolet light of 10 mass % or more.
In addition, the present invention provides a kind of device, being includes Mycophyta and/or protist for increase and moisture contains Amount be 10 mass % or more food in vitamin D content device, have for carrying food mechanism and for pair By the mechanism of the food irradiation ultraviolet light of the mechanism carrying for carrying food.
In addition, the present invention provides following device, that is, in above-mentioned apparatus, the mechanism for irradiating ultraviolet light utilizes purple Outside line LED illumination ultraviolet light.
In addition, the present invention provides following device, that is, in above-mentioned apparatus, the mechanism for irradiating ultraviolet light includes irradiation Multiple panels of ultraviolet light, panel is respectively with the distance substantially one until by the food of the mechanism carrying for carrying food Fixed mode is arranged.
In addition, the present invention provides a kind of method, it is increase comprising Mycophyta and/or protist and moisture content is The method of vitamin D content in the food of 10 mass % or more, this method include using above-mentioned apparatus any one to food The process of product irradiation ultraviolet light.
Invention effect
If the present invention, then by irradiating ultraviolet light to the food very short time comprising Mycophyta and/or protist, Foreign matter can not be mixed into and effectively manufacture the food rich in vitamin D with not damaging flavor.In addition, due to of the invention Food contains a large amount of vitamin Ds, therefore for dementia, cardiovascular disease, tumble and fracture, cancer, hyperthyroidism The prevention of disease, multiple sclerosis, rheumatoid arthritis, Crohn disease, bacterium infection, virus infection and asthma etc. has With.
Detailed description of the invention
Fig. 1 is to indicate that whether there is or not the figures for detecting 25 (OH) D2 in card awns Bell's cheese before and after UV irradiates.
Fig. 2 is the cross-sectional view of the device of an embodiment of the invention from the carry direction of food.
Fig. 3 is the top view of the device of an embodiment of the invention viewed from above.
Fig. 4 is the figure for indicating an example of ultraviolet light irradiation panel.
Specific embodiment
The present invention provides a kind of food rich in vitamin D, is to comprising Mycophyta and/or protist and water Divide made of the food irradiation ultraviolet light that content is 10 mass % or more.
In Mycophyta and protist, the ergosterol comprising the precursor as calciferol.That is, of the invention includes Mycophyta and/or the food of protist include ergosterol.Ergosterol becomes ergocalciferol (dimension life after receiving ultraviolet light Plain D2).
In Mycophyta, include moulds, budding yeast and the fission yeasts such as mould (including so-called white mould) and aspergillus etc. Yeast and mushroom etc..In the food comprising Mycophyta, for example including fermented food and mushroom etc..In fermented food, example It such as include acidified milk, cheese, cheese sample food, section class (section class) (drying stripped tuna), beans sauce, soy sauce, red shellfish (テ Application ペ), beans Rotten cake (bean curd I う), pickles, Janpanese sake, liquor, Japanese sweetener wine, salt down salty food, natto and bread etc..
In protist, include the algae and euglena (ミ De リ system シ) etc. such as brown algae, red algae and green algae. In the food comprising protist, for example including kelp, sargassum fusifome, thallus laminariae, Hai Yun, agar, gloiopeltis, sea lettuce, intestines waterside Tongue fur, chlorella and euglena etc..
Food of the invention is also possible to cheese or cheese sample food.In cheese, as natural cheeses, including cream milk Junket, horse Soviet Union lira cheese, the hard cheese of Switzerland (プ テ ィ ス イ ス), thatched cottage cheese (カ ッ テ ー ジ), Li Keta cheese (リ U ッ タ), the fresh cheeses, card awns Bell such as Maas card Peng cheese (マ ス カ ル ポ ー ネ) and cheese stick (ス ト リ Application グ チ ー ズ) Cheese (ブ リ ー in cheese, cloth), blue cheese, person of outstanding talent reach cheese (ゴ ー ダ チ ー ズ), cut up to cheese (チ ェ ダ ー チ ー ズ), the curing such as Pa Masen cheese, red wave cheese (エ ダ system) and Eman tower cheese (エ メ Application タ ー Le) cheese etc..Cheese sample Food includes processed cheese and cheese food etc..Processed cheese is to be also possible to cheese obtained by natural cheeses heating melting Cheese added with cream, butter, butterfat oily (バ タ ー オ イ Le) and other food.Cheese food is made with cream or dairy products For main material, by food obtained by a kind or more of natural cheeses or processed cheese heating melting, be the cheese comprising 50% or more Weight food.Cheese food also may include various additives, other food and be not from the fat in cream, albumen Matter and carbohydrate.Content of the cheese sample food for example including raw material cheese it is few or without using raw material cheese however have The food of flavor and mouthfeel similar to cheese etc..As cheese sample food, can be used for example soymilk lactobacillus-fermented Obtained by food etc..
" food " not only includes the food as final products in this specification, also includes the food in manufacturing process.This " food comprising Mycophyta and/or protist " not only includes in the final product comprising Mycophyta and/or original in specification The food of biology is also included in manufacturing process the food comprising Mycophyta and/or protist.For example, being milk in food In the case where junket or cheese sample food, cheese or cheese sample food can be curing before, any one in curing and after curing. The curing of so-called cheese or cheese sample food refers to and utilizes lactic acid bacteria, mould and enzyme contained in cheese or cheese sample food etc. The process that the protein of cream etc. and fat etc. are decomposed to, formed the tissue of cheese or cheese sample food.In addition, being processing in food In the case where cheese, processed cheese can be the heating melting of cheese before, any one in heating melting and after heating melting. That is, in the case where food is processed cheese, it is any one before the heating melting of cheese, in heating melting and after heating melting A middle progress UV irradiation is ok.In the manufacturing process of processed cheese, even if carrying out UV irradiation before the heating melting of cheese, Vitamin D content does not also change substantially in heating process behind, therefore vitamin D content can be improved.
The moisture content of food of the invention is 10 mass % or more.Food of the invention can ultraviolet light irradiate when water Dividing content is 10 mass % or more.It, will not be due to UV irradiates even if food includes the moisture of 10 mass % or more in the present invention Damage flavor.
Food used in the present invention can include lipid and/or protein when ultraviolet light irradiates.It is used in the present invention Food ultraviolet light irradiate when protein content in per unit wet weight can be 3 mass % or more, preferably 5 matter Measure % or more, more preferably 10 mass % or more, further preferably 18 mass % or more.In addition, being eaten used in the present invention Product ultraviolet light irradiate when lipid in per unit wet weight can be 1 mass % or more, preferably 3 mass % or more, it is more excellent It is selected as 5 mass % or more, further preferably 10 mass % or more.In the present invention, even if food includes a large amount of lipids and/or egg White matter will not damage flavor because UV irradiates.
Ultraviolet light is not particularly limited, and the irradiation such as usually used ultraviolet radiator can be used, can also be by getting sun To irradiate.It is irradiated by using ultraviolet radiator, can control illumination, can implemented in a short time, in addition can prevented It is polluted as caused by bacterium, foreign matter etc..Alternatively, it is also possible to use aftermentioned the device of the invention to food irradiation ultraviolet light.It can With to food surface or section or its both sides irradiate ultraviolet light.Furthermore it is possible to irradiate ultraviolet light during manufacturing food. It is preferred that Mycophyta and/or protist direct irradiation ultraviolet light.For example, cheese and drying oceanic bonito in card awns Bell cheese, cloth Fish etc., there are in the case where Mycophyta and/or the food of protist, can irradiate ultraviolet light to the surface of food on surface.Separately Outside, in blue cheese, red wave cheese, person of outstanding talent up to cheese, cut that there are Mycophytas and/or original in inside up to cheese and Pa Masen cheese etc. It, can be to the section for exposing Mycophyta and/or protist after food is cut or crushed in the case where the food of biology And/or ultraviolet light is irradiated on surface." surface " so-called in this specification and " section ", refer to have relative to surface or section and are less than The region of the depth of 3mm.That is, the region of the depth relative to the surface of food or section with 3mm or more is set as food It is internal.
In the present invention, ultraviolet light is not particularly limited, however for example by with light exposure 50kJ/m2It is irradiated below, The vitamin D that the food that comprising Mycophyta and/or protist and moisture content is 10 mass % or more can be improved contains Amount.In addition, the light exposure of ultraviolet light is preferably 10kJ/m2Below.By with light exposure 10kJ/m2Ultraviolet light is irradiated below, it can With few energy, effectively increase the vitamin D content of food in short irradiation time.In addition, if the exposure of ultraviolet light Amount is 10kJ/m2Hereinafter, can then reduce the peroxide number of food, the flavor of food can be kept more well.In addition, The light exposure of ultraviolet light can be less, such as can be 8kJ/m2Below, 5kJ/m2Below or 2kJ/m2Below.
It include calciferol and vitamine D3 in the vitamin D contained in food of the invention.Food of the invention Particularly comprise a large amount of calciferols.Calciferol contained in food of the invention is preferably 1 μ g/100g or more, more preferably It is still more preferably 30 μ g/100g or more, further for 5 μ g/100g or more, further preferably 10 μ g/100g or more Preferably 50 μ g/100g or more, then be still more preferably 100 μ g/100g or more, then be still more preferably 200 μ g/100g More than.
It is tieed up in addition, vitamin D contained in food of the invention can be vitamin D by the 25- hydroxyl of hydroxide Raw element D (25 (OH) D；Calcifediol) and/or 1,25- dihydroxyvitamin D (1,25 (OH)2D；Calcitriol).For example, this hair Vitamin D contained in bright food can be the calciferol by hydroxide, i.e. 25 (OH) D2And/or 1,25 (OH)2D2.Reported 25 (OH) D and 1,25 (OH)2D organism usability compared with vitamin D is higher (non-patent literature 1).
Food rich in vitamin D of the invention due to enhancing vitamin D, for dementia, cardiovascular disease, Diabetes, Sarcopenia, weakness, tumble and fracture, cancer, hyperthyroidism, multiple sclerosis, rheumatoid The prevention of arthritis, Crohn disease, bacterium infection, virus infection and asthma etc. is useful.In addition, being milk in food of the invention In the case where junket sample food or cheese, it is frequent can also to absorb protein contained in cheese sample food or cheese and calcium etc. simultaneously Insufficient nutrient.Therefore, food of the invention not only from prevention dementia, cardiovascular disease, diabetes, Sarcopenia, It is weak, fall and fracture, cancer, hyperthyroidism, multiple sclerosis, rheumatoid arthritis, Crohn disease, carefully The viewpoints such as bacterium infection, virus infection and asthma consider it is useful, and from inhibit indoor sportsman, the people being trained and into The reduction of the muscle mass of the patient of row reconditioning etc. increases the sights such as muscle mass, the reduction for inhibiting bone density and increase bone salts amount Point considers useful.
The vitamin D content of food rich in vitamin D of the invention can suitably be set according to object and purposes etc.. For example, the reference value of the vitamin D intake for every day, it is considered that, health normal adult (18 years old or more) is preferred For 5.5 μ g, child (1-2 years old) is preferably 2.0 μ g, and child (3-5 years old) is preferably 2.5 μ g, and children (6-7 years old) are preferably 3.0 μ g, Children (8-9 years old) are preferably 3.5 μ g, and children (10-11 years old) are preferably 4.5 μ g, and children (12-14 years old) are preferably 5.5 μ g, children (15-17 years old) is preferably 6 μ g, furthermore if pregnant and lying-in women and nursing women, then preferably 7 μ g and 8 μ g.On the other hand, in order to pre- The diseases such as anti-osteoporosis, it is believed that preferred every day absorbs the vitamin D of 10~20 μ g.It is of the invention rich in vitamin D Vitamin D content in food can be with above-mentioned reference value with reference to suitably setting, such as can with so that every day dimension The mode that raw element D intake is 1.5 μ g or more is set.
The preferred peroxide number of food rich in vitamin D of the invention is 10meq/kg hereinafter, more preferably 5meq/kg Hereinafter, further preferably 3meq/kg or less." peroxide number " so-called in this specification is will to generate because of Oxidation of Fat and Oils Hydroperoxides the value that is indicated with the milliequivalent in every 1kg grease of amount.Peroxide number for example can be by operating as follows It finds out, that is, so that saturation potassium iodide is acted on grease in acid condition, be added after starch solution as indicator with thiosulfuric acid Sodium solution is found out using the free iodine out of titration determination.
In addition, the present invention provides increase comprising Mycophyta and/or protist and moisture content is 10 mass % or more Food in vitamin D content method.The method of the present invention includes to including Mycophyta and/or protist and water Dividing content is the process of the food irradiation ultraviolet light of 10 mass % or more.
In addition, the present invention provides a kind of manufacturing method of food rich in vitamin D, which includes to comprising true The process for the food irradiation ultraviolet light that mushroom and/or protist and moisture content are 10 mass % or more.
In method and manufacturing method of the invention, as comprising Mycophyta and/or protist and moisture content is 10 The food of quality % or more can be used for food illustrated by the food rich in vitamin D of the invention.In addition, this hair In bright food and manufacturing method, as the process of irradiation ultraviolet light, it can be used for the food rich in vitamin D of the invention The method of ultraviolet light is irradiated illustrated by product.
The process of irradiation ultraviolet light can carry out in the manufacturing process of food, can also carry out after the manufacture of food. For example, the process for irradiating ultraviolet light can be eaten by cheese or cheese sample in the case where food is cheese or cheese sample food It carries out, can also simultaneously be carried out with by the food ripening process of cheese or cheese sample before the process of product curing, can also incited somebody to action It is carried out after cheese or the food ripening process of cheese sample.
, can be after making to have irradiated the natural cheeses melting emulsification of ultraviolet light as one embodiment of the present invention, addition is secondary Raw material etc. and manufacture processed cheese.As one embodiment of the present invention, in the case where manufacturing processed cheese and cheese food etc., The food other than fuse salt, pH adjusting agent, dairy products, fragrance, spice, dairy products can be added into above-mentioned natural cheeses Product, seasoned food, pigment and stabilizer etc..In addition, the process that homogenizes can then be added if the lardy raw material such as cream. In addition, can be heated in the process heated, heating under reduced pressure and heating etc. using direct or indirect steam.
As one embodiment of the present invention, the process for irradiating ultraviolet light can be in the film or container package with transmitting UV It is carried out after food.The film of transmitting UV or the raw material of container can enumerate polyethylene, ethylene-vinyl acetate c film, Polypropylene, polyvinylidene chloride film, polyester, vinylon, polyvinyl chloride, polyvinylidene chloride, glassine paper, ゼ Network ロ Application and poly- Styrene etc..It, can be with as the film or container for packaged food in addition, after uv irradiation in the case where packaged food Using aluminium foil, aluminium-vapour deposition film and paper etc., in addition also can use obtained by the raw material stacking of the film or container that will be illustrated above Film or container.
If method of the invention, then by comprising Mycophyta and/or protist and moisture content is 10 matter The food irradiation ultraviolet light for measuring % or more, can effectively increase vitamin D content.In addition, being then if method of the invention Make to be the food more than moisture content, the especially food more than the content of moisture, lipid and protein, flavor can not also be damaged Effectively manufacture the food rich in vitamin D.
In addition, the present invention is provided to increase the device of the vitamin D content in food.The device of the invention especially can be with Increase comprising Mycophyta and/or protist and moisture content is the vitamin D content in the food of 10 mass % or more. The device of the invention has for the mechanism (food carrying portion) of carrying food and for removing to by the mechanism for carrying food The mechanism (ultraviolet light irradiation portion) of the food irradiation ultraviolet light of fortune.Due to the device of the invention can surface to food continuously simultaneously And ultraviolet light is steadily irradiated, therefore can efficiently increase the vitamin D content in food.
In the device of the invention, as the mechanism for carrying food, the arbitrary machine for capableing of carrying food can be used Conveyer belt and roller conveyor etc. can be used for example in tool, device and equipment etc..Mechanism for carrying food can also can make The carrying of food temporarily stops.It (is rotated forward in addition, the mechanism for carrying food can also can be such that the carry direction of food inverts And reverse).For example, food can be continued in a certain direction during irradiating ultraviolet light by the mechanism for irradiating ultraviolet light It carries.In addition, food can stop afterwards in the place (such as under irradiation panel) for being transported to illuminated ultraviolet light, in stationary state Under illuminated ultraviolet light.In addition, in order to extend delay of the food in the region (such as under irradiation panel) of illuminated ultraviolet light Time can also make carry direction reverse and rotate forward in carrying.
In the device of the invention, the mechanism for irradiating ultraviolet light for example can use the light source for issuing ultraviolet light to food Irradiate ultraviolet light.As the light source for issuing ultraviolet light, lamp, fluorescent lamp, bulb and the LED etc. for issuing ultraviolet light can be used. As light source used in the device of the invention, ultraviolet light LED can be suitably used.Since the service life of ultraviolet light LED is long, because This is by using ultraviolet light LED as light source, it is possible to reduce the frequency of the replacement of the light source as caused by deteriorating year in year out.In addition, by It is generally difficult to rupture in ultraviolet light LED, therefore compared with situations such as using the UV lamp of glass system, it can be to avoid as caused by breakage The foreign matters such as sheet glass are mixed into.In addition, stable exposure can be maintained as light source by using ultraviolet light LED for a long time, And the electricity charge of light source, the cost for periodic replacement can be cut down.
In the device of the invention, the mechanism for irradiating ultraviolet light may include the panel of irradiation ultraviolet light.In the present invention Panel used can be can be to the component of the plate of food irradiation ultraviolet light.It can make at least one side (shadow surface) of panel For shadow surface.The shape of panel of the invention can be the arbitrary shape such as triangle, quadrangle, rectangle, polygon and circle Shape.It can be according to the side from the arbitrary direction such as the top for the food being handled upside down, oblique upper or transverse direction to food irradiation ultraviolet light The panel of formula setting irradiation ultraviolet light.On the shadow surface of panel, one or more light that can issue ultraviolet light can be equipped with Source.As light source, the light source of type as described above can be used.Multiple light sources can equally spaced configure on shadow surface, It can also randomly configure.
In the device of the invention, the mechanism for irradiating ultraviolet light may include multiple panels of irradiation ultraviolet light.It is multiple Panel can be respectively arranged according to the substantially certain mode of the distance until reaching the food being handled upside down, can also be according to arrival quilt The different mode of distance until the food of carrying is arranged.Multiple panels can be according to ultraviolet to food irradiation from certain direction The mode of line is arranged.For example, multiple panels can be according to can be from the top for the food being handled upside down, oblique upper or laterally etc. certain Direction continuously irradiate the mode of ultraviolet light and form a line along carry direction.In addition, multiple panels can be according to from multiple The mode that ultraviolet light is simultaneously irradiated in direction is arranged.For example, multiple panels can according to can from the top of the food being handled upside down, The multiple directions such as oblique upper and transverse direction are simultaneously arranged the mode of food irradiation ultraviolet light.By using such panel, energy Ultraviolet light uniformly and is continuously irradiated on enough surfaces to food, therefore more efficiently and can steadily increase food In vitamin D content.
Ultraviolet light of the ultraviolet exposure amount of every 1 food for example by being irradiated caused by mechanism for irradiating ultraviolet light Intensity, determined to the distance of food and time for being irradiated etc. from irradiation panel.The intensity of ultraviolet light is stronger, then ultraviolet light Light exposure is more.In addition, the distance from irradiation panel to food is shorter, then ultraviolet exposure amount is more.In addition, irradiated when Between it is longer, such as to the length in the region of food irradiation ultraviolet light is longer or the transporting velocity of food is slower, then ultraviolet light exposes Light quantity is more.User necessary light exposure can determine these conditions for the object to irradiation ultraviolet light.
In the panel of irradiation ultraviolet light, the mechanism (cooling end) for cooling surface plate can be equipped with.For cooling surface plate Mechanism can for example be set to panel with the face of shadow surface opposite side (back side) or the inside of panel etc..As for cold But the flow path etc. of the cooling water of the back side set on panel can be used for example in the mechanism of panel.By making cooling water in flow path Circulation, panel can be continued to cool down.The temperature and flow of cooling water can arbitrarily be set according to the calorific value of panel.It is logical The mechanism having for cooling surface plate is crossed, the deterioration of the light source as caused by the heat from light source can be inhibited, extends the longevity of light source Life.For ease of replacement, the panel for irradiating ultraviolet light can removably can be set in the device of the invention.Furthermore it is possible to Panel can be discretely constituted with components such as power supply unit and cooling ends.
The device of the invention can be also equipped with covering for carrying food mechanism and mechanism for irradiating ultraviolet light, Mechanism (light shielding part) for shading.Mechanism for shading in the transport path of food by least covering to food irradiation The whole region of ultraviolet light, and ultraviolet light is blocked to external leakage.As long as component used in the mechanism for shading can To block the component of ultraviolet light, it is not particularly limited.Mechanism for shading can be to be covered in the transport path of food Cover the tunnel structure for removing whole faces other than entrance and outlet to the region of food irradiation ultraviolet light.
It is orthogonal relative to carry direction (direction of travel) with food that the device of the invention can be also equipped with limitation food The mechanism (limitation guide rail) of position on direction.The mechanism for limiting the position of food for example can be the two of the food being handled upside down 2 guide rails that side and carry direction are set in parallel.By the way that 2 guide rails are arranged, each food continuously carried will not be inclined From transport path, can properly be carried between 2 guide rails.That is, can be made continuous by the mechanism for having restriction site Each food that ground is carried and the positional relationship of the mechanism for irradiating ultraviolet light are always certain.It therefore, can be to all foods Product equably irradiate ultraviolet light.Therefore, it is possible to produce the food rich in vitamin D of stay in grade in large quantities.
The device of the invention can be set in the transport path as the food of ultraviolet light irradiation object.The device of the invention Such as it can be easily in the transport path of the production line of food.Thus, if using the device of the invention, it can be easy And produce the food rich in vitamin D of stay in grade in large quantities with low cost.
One embodiment of the device of the invention is shown in Fig. 2 and Fig. 3.Fig. 2 is seen from the carry direction of food Examine the cross-sectional view of the device of an embodiment of the invention.The device of Fig. 3 an embodiment of the invention viewed from above Top view.
The device of present embodiment is as shown in Figures 2 and 3, has food carrying portion 1 (mechanism for carrying food), purple Panel 2 (for irradiating the mechanism of ultraviolet light) and hood 3 (mechanism for shading) are irradiated in outside line.
Food 4 as ultraviolet light irradiation object is carried by food carrying portion 1 along carry direction.The carry direction of food 4 It is the direction of direction nearby in Fig. 2, is right direction in Fig. 3.Ultraviolet light irradiation panel 2 is configured at the upper of food carrying portion 1 Ultraviolet light is irradiated to the food 4 carried by food carrying portion 1 in portion.In present embodiment, ultraviolet light irradiates such as Fig. 2 institute of panel 2 Show, be configured at the surface of food 4 and 3 directions of left and right oblique upper, ultraviolet light is irradiated to food 4 simultaneously from 3 directions.Separately Outside, ultraviolet light irradiates panel 2 as shown in figure 3, being arranged with along the carry direction of food 4 multiple.Each ultraviolet light irradiates panel 2 Distance until reaching the food 4 being handled upside down is substantially certain.It, can be with by configuring ultraviolet light irradiation panel 2 as described above Ultraviolet light uniformly and is continuously irradiated to the surface of food 4.
Hood 3 be cover food carrying portion 1 and ultraviolet light irradiation panel 2, the cover of ultraviolet light can be blocked.Hood 3 have the tunnel structure in the entrance of the removing food 4 in covering ultraviolet radiation zone domain and each face other than outlet.Utilize shading Cover 3 can prevent ultraviolet light to external leakage, and can make ultraviolet light scattered reflection in inside.
Fig. 4 is the figure for indicating an example of ultraviolet light irradiation panel 2.On the shadow surface of ultraviolet light irradiation panel 2, at equal intervals Ground is equipped with multiple ultraviolet light LED5.Ultraviolet light can be arranged as snugly as possible on the shadow surface that ultraviolet light irradiates panel 2 LED5.By arranging ultraviolet light LED5 equally spaced, ultraviolet light can be equably irradiated.In device Ultraviolet light irradiation panel 2 number can transporting velocity based on desired ultraviolet exposure amount and irradiation object object etc. it is suitable Locality determines.
In addition, the present invention provides a kind of method for increasing the vitamin D content in food, this method includes using above-mentioned Process of the device of the invention to food irradiation ultraviolet light.Method of the invention can especially increase comprising Mycophyta and/or original Biology and moisture content are the vitamin D content in the food of 10 mass % or more.If using the device of the invention, It being capable of the food rich in vitamin D that is easy and producing stay in grade in large quantities with low cost.
[embodiment]
Embodiment is given below, embodiments of the present invention are further described, however the present invention is not limited to Embodiment below.
(analysis method of calciferol and vitamine D3)
Below in an example, calciferol and vitamine D3 are analyzed as shown below.
Sample (cheese) is put into 60ml capacity centrifugation sedimentation pipe, 1% (W/V) sodium chloride solution, the 10ml of 3ml are added 3% (W/V) pyrogallol ethanol solution, 60% (W/V) potassium hydroxide solution of 2ml and the potassium hydroxide of 3g, at 70 DEG C After being kept for 60 minutes and being saponified in water-bath, 1% (W/V) sodium chloride solution of 19ml is added.The mixed of hexane and ethyl acetate is added Liquid (9:1V/V) 15ml is closed, vibrates 5 minutes, (1500rpm, 5 minutes) is centrifuged and extracts afterwards.3 extractions are repeated It takes.Two processes so far are carried out in parallel, carry out later processing after resulting extract is merged.
Solvent is distilled off, is settled to 0.5ml with hexane.Divide and takes 150 μ l and inject HPLC (pump: LC-20AT (Shimadzu system Make institute)；Detector: SPD-20A (Shimadzu Seisakusho Ltd.)；Chromatographic column: POLYGOSIL 60-5 μm, φ 4.6mm × 25cm (Chemco Plus(ケムコプラス))；Mobile phase: the mixed liquor (99:1V/V) of hexane and 2- propyl alcohol；Flow: 1.5ml/min；Wavelength: 265nm；Column temperature: 40 DEG C).The solvent of resulting vitamin D fraction is distilled off, after acetonitrile constant volume, 1/2 amount is injected and is analyzed HPLC (pump: LC-20AD (Shimadzu Seisakusho Ltd.)；Detector: SPD-20A (Shimadzu Seisakusho Ltd.)；Chromatographic column: YMC-Pack ODS- AL, φ 4.6mm × 25cm (YMC) and Cadenza CL-C18, φ 4.6mm × 15cm；Mobile phase: the mixed liquor of acetonitrile and water (9:1V/V)；Flow: 1.5ml/min；Wavelength: 265nm；Column temperature: 50 DEG C or 35 DEG C).
(experimental example 1)
As the food comprising white mould and comprising moisture, lipid and protein, card awns Bell's cheese has been selected.Research The ultraviolet light irradiation of Xiang Kamang Bell's cheese is influenced caused by vitamin D (calciferol and vitamine D3) content.
By " ten victory card awns Bell cheese of Mingzhi Hokkaido " (hereinafter referred to as " card awns Bell cheese ") from the film of inner packing It takes out, it at room temperature, will be from UV lamp to the distance of card awns Bell's cheese using 2 UVB lamps (GL20SE, three common-battery gas) It is set as 11cm, carries out UV irradiation in 90 or 180 minutes.It is supervised using UVRADIOMETER UVR-2 (Topcon-Techno House) Survey UV illumination.Overturn cheese at the time of the time Jing Guo half respectively.Dimension life is determined using HPLC method after UV irradiation Plain D (calciferol and vitamine D3) content.As control, while determining vitamin in card awns Bell's cheese before UV irradiation D content.
Vitamin D content before Xiang Kamang Bell's cheese to be irradiated to ultraviolet light (UV) is shown in table 1, after UV is irradiated Vitamin D content is shown in table 2.In card awns Bell's cheese before UV irradiation, essentially free of vitamin D (table 1).Separately On the one hand, the vitamin D content in card awns Bell's cheese after UV irradiation increases (table 2) compared with before UV irradiation significantly.By This is implied, by carrying out UV irradiation in the food that the surface of food includes Mycophyta to card awns Bell's cheese etc., can manufacture dimension Food (food rich in vitamin D) more than the content of raw element D.
[table 1]
Average value ± standard deviation
[table 2]
(reference) UV light exposure=UV illumination × time
(experimental example 2)
Under temperature control, ultraviolet light irradiation shadow caused by calciferol content of Xiang Kamang Bell's cheese is had studied It rings.
As card awns Bell's cheese, card awns Bell's cheese identical with experimental example 1 has been used.When irradiating ultraviolet light It, will be from UV lamp to card awns using 2 UVB lamps (GL20SE, three common-battery gas) while temperature control is 15 DEG C, 27 DEG C or 37 DEG C The distance of Bell's cheese (state taken out from the film of inner packing) is set as 4.4cm, has carried out UV irradiation.Be arranged 3 it is horizontal UV light exposure has adjusted the UV time for exposure in a manner of keeping the UV light exposure under condition of different temperatures identical.It is exposed respectively in UV Tumble card Mang Beier cheese at the time of time passes through half.Use UVRADIOMETER UVR-2 (Topcon-Techno House UV illumination) is monitored.After UV irradiation, calciferol content in HPLC method measurement card release Mang Beier cheese is utilized.As right According to, and while determining calciferol content in card awns Bell's cheese before UV irradiation.
Calciferol content when carrying out UV irradiation to card awns Bell's cheese for 15 DEG C, 27 DEG C or 37 DEG C is shown in table 3 In.In any situation for being 15 DEG C, 27 DEG C and 37 DEG C by temperature control, calciferol content all shows same value.Cause And under the conditions of large-scale temperature, the calciferol content as caused by the UV irradiation of Xiang Kamang Bell's cheese can be confirmed Increase.
[table 3]
(experimental example 3)
As the food comprising white mould and comprising moisture, lipid and protein, card awns Bell's cheese has been selected.Research The ultraviolet light irradiation of short time of Xiang Kamang Bell's cheese causes the peroxide number of calciferol content, flavor and lipid Influence.
As card awns Bell's cheese, card awns Bell's cheese identical with experimental example 1 has been used.It is taken to from the film of inner packing Card awns Bell's cheese out, will be from UV lamp to cheese using 2 UVB lamps (GL20SE, three common-battery gas) under conditions of 27 DEG C Distance be set as 4.4cm, carried out 1,5,10,20,30,40,50,60 or 80 minute UV irradiation.Respectively by half Cheese is overturn at the time of time.UV illumination is monitored using UVRADIOMETER UVR-2 (Topcon-Techno House).UV After irradiation, calciferol content is determined using HPLC method.It should be noted that being irradiated 5 minutes and 30 minutes for UV Sample, carried out the measurement based on acetic acid-chloroform method peroxide number.As control, for the Ka Mangbei before UV irradiation Calciferol content and peroxide number are determined in your cheese.
The peroxide number of calciferol content and lipid when changing UV time for exposure (UV light exposure) is shown in table 4 In.Even if calciferol content is also very more in the case where the UV irradiation time of Xiang Kamang Bell's cheese extremely short (1 minute), For 333 μ g/100g.In addition we know, 30 minutes (UV light exposures: 10.0kJ/m are irradiated at least up to UV2) until, to peroxide Value does not have an impact.Although including as described above, lipid in food, do not observe substantially caused by being irradiated as UV to mistake yet The influence of value and flavor.
[table 4]
(experimental example 4)
In the animal foods such as meat, there are 25 25-hydroxy-vitamin D (25 (OH) by hydroxide of vitamin D D), reported that the organism usability of 25 (OH) D was higher than vitamin D (non-patent literature 1).Thus, it determines and has carried out UV photograph 25 (OH) the D2 concentration in card awns Bell cheese penetrated.
The card awns Bell cheese of no UV irradiation is had studied using HPLC method and in 27 DEG C and UV light exposure of experimental example 2 41.3kJ/m2Under conditions of 25 (OH) D2 and the presence or absence of 25 (OH) D3 in the card awns Bell cheese that is handled.
Fig. 1 is to indicate that whether there is or not the figures for detecting 25 (OH) D2 in card awns Bell's cheese before and after UV irradiates.Such as Fig. 1 institute Show, confirmation generates 25 (OH) D2 because of the UV of Xiang Kamang Bell's cheese irradiation.
(experimental example 5)
The UV irradiation in card awns Bell's cheese manufacturing process is had studied caused by calciferol content and manufacture adaptability It influences.
Determine calciferol content, flavor, appearance, the physical property of the card awns Bell cheese produced by process below And pH.
It will be manufactured according to the manufacturing method of common card awns Bell cheese and finish card awns Bell's cheese of high-temperature maturing It is packaged in inner packing film, progress UV irradiation (single side: 1,2,4,8,16 or 32 second, two-sided: 2,4,8,16,32 or 64 seconds, other For condition identical with experimental example 3) after, ripening at low temperature is carried out, boiling sterilization is carried out.At this point, the moisture of card awns Bell cheese contains Amount, protein content, lipid content are respectively 51 mass %, 19 mass %, 26 mass %.Ka Mangbei is taken out from inner packing film Your cheese implements the measurement of calciferol content, the evaluation of flavor (including mouthfeel), appearance (shape of color and cheese) are commented Valence and pH measurement.
Flavor and appearance (color, milk determined with three grades that is good, passing and fail by the panel of expert of 4 people Junket shape, tissue/mouthfeel).Go out pH using Dilution.PH is measured as follows, that is, accurate weighing 10g sample (cheese) is added After being heated to 60 DEG C of water 30g and being mixed with blender (10000rpm, 2 minutes), pH meter (DKK Toa Corp. pH is used Meter HM-30G) determine pH.
As a result, for all card awns Bell's cheese of the present embodiment, color, the shape of cheese, flavor and tissue/mouth The evaluation of sense is " good ".In addition, difference is not observed in pH between the group for not carrying out UV irradiation, (reference: no UV shines The pH penetrated is 6.52, and the pH (n=3, average value ± standard deviation) of the 64 seconds UV in two sides irradiation is 6.55 ± 0.04).
Table 5 indicates the calciferol content of the card awns Bell cheese manufactured in the present embodiment.As shown in table 5, manufacturing process The card awns Bell cheese that the present embodiment of UV irradiation has been carried out before inherent ripening at low temperature has carried out UV irradiation with to final goods Situation (such as experimental example 3) is compared, and calciferol content is low.In addition, know UV irradiation time from 1 second to 64 second (UV light exposure: From 0.0079 to 0.5100kJ/m2) calciferol linearly increases.
[table 5]
(experimental example 6)
Have studied the influence caused by calciferol content of the distance between UV lamp and cheese.
As cheese, " ten victory card awns Bell's cheese 100g of Mingzhi Hokkaido " (having inner packing film) has been used.In room temperature item Under part, the distance from UV lamp to cheese is set as 4.4,13.3 or 31.3cm, so that all identical (the about 0.48kJ/ of UV light exposure m2) mode have adjusted UV irradiation time.Cheese is overturn at the time Jing Guo half.After UV irradiation, calciferol is determined Concentration (HPLC method).
It the results are shown in table 6.As shown in table 6, even if change the distance between UV lamp and cheese, as long as UV exposes Measure identical, then calciferol content is also roughly the same.
[table 6]
(experimental example 7)
It has studied to the ultraviolet light of the short time of mould cheese and irradiates the influence caused by calciferol content.
To Bu Lede Ostwald-Folin lattice cheese (Bleu d'Auvergne) (France, retailer: Co., Ltd. Sunbridge) and blue cheese (Denmark, retailer: Co., Ltd. Sunbridge) uses 2 UVB under conditions of 27 DEG C Distance from UV lamp to cheese is set as 4.4cm by lamp (GL20SE, three common-battery gas), carries out 60 seconds (UV light exposure: being respectively 0.49、0.50kJ/m2) UV irradiation.Overturn cheese at the time of the time Jing Guo half respectively.Use UVRADIOMETER UVR-2 (Topcon-Techno House) monitors UV illumination.After UV irradiates, calciferol is determined using HPLC method and is contained Amount.
The calciferol content of Bu Lede Ostwald-Folin lattice cheese and blue cheese before carrying out UV irradiation is all considerably less, is Detectable limit (0.1 μ g/100g of <).Calciferol content table after the UV of each mould cheese is irradiated is shown in Table 7.Bu Le Calciferol content after the UV of De Aofuge cheese and blue cheese irradiation is respectively 44.5 μ g/100g and 7.9 μ g/ 100g.It can confirm that calciferol content increases because of the UV of short time (60 seconds) irradiation.
[table 7]
(embodiment 8)
As shown in Figures 2 and 3, the device for having food carrying portion 1, ultraviolet light irradiation panel 2 and hood 3 is produced. As ultraviolet light irradiation object, it is contemplated that be card awns Bell's cheese of diameter about 76mm.As shown in Fig. 2, ultraviolet light is irradiated panel 2 It is configured at the surface for the food 4 being handled upside down and 3 directions of left and right oblique upper.In addition, as shown in figure 3, ultraviolet light is irradiated Panel 2 is multiple along the carry direction configuration of food 4.It is configured to each ultraviolet light irradiation panel 2 to reach the food 4 being handled upside down Until distance it is substantially certain.
The size of ultraviolet light irradiation panel 2 is set as 120 × 120mm.On the shadow surface of ultraviolet light irradiation panel 2, such as Shown in Fig. 4, it is equally spaced configured with ultraviolet light LED5.95~100 ultraviolet light LED5 are installed on shadow surface.
Using the device of the present embodiment, ultraviolet light is irradiated to card awns Bell's cheese, as a result, it is possible to stablize, efficiently Manufacture is rich in card awns Bell's cheese of vitamin D.
Industrial availability
The present invention can be suitably used for enhancing the food and its manufacturing method of vitamin D.

Claims (16)

  1. It is to comprising Mycophyta and/or protist and moisture content is 10 matter 1. a kind of food rich in vitamin D Made of the food irradiation ultraviolet light for measuring % or more.
  2. 2. the food according to claim 1 rich in vitamin D, wherein
    The lipid of the food is 3 mass % or more.
  3. 3. the food according to claim 1 or 2 rich in vitamin D, wherein
    Peroxide number is 10meq/kg or less.
  4. 4. the food described in any one of claim 1 to 3 rich in vitamin D, wherein
    The light exposure of the ultraviolet light is 10kJ/m2Below.
  5. 5. the food according to any one of claims 1 to 4 rich in vitamin D, wherein
    The food is cheese or cheese sample food, is to the cheese or cheese sample food photograph before curing, in curing or after curing It penetrates made of ultraviolet light.
  6. 6. the food according to any one of claims 1 to 5 rich in vitamin D, wherein
    The vitamin D is calciferol.
  7. 7. the food according to claim 6 rich in vitamin D, wherein
    As the calciferol, contain 25 (OH) D2And/or 1,25 (OH)2D2。
  8. 8. a kind of method is to increase the food that comprising Mycophyta and/or protist and moisture content is 10 mass % or more In vitamin D content method,
    This method includes the process to the food irradiation ultraviolet light.
  9. 9. according to the method described in claim 8, wherein,
    The lipid of the food is 3 mass % or more.
  10. 10. method according to claim 8 or claim 9, wherein
    The light exposure of the ultraviolet light is 10kJ/m2Below.
  11. 11. method according to any one of claims 8 to 10, wherein
    The food be cheese or cheese sample food,
    In the process of the irradiation ultraviolet light, to the cheese or cheese sample food irradiation purple before curing, in curing or after curing Outside line.
  12. 12. a kind of manufacturing method of the food rich in vitamin D,
    The manufacturing method includes to comprising Mycophyta and/or protist and moisture content is the food of 10 mass % or more Irradiate the process of ultraviolet light.
  13. 13. it includes Mycophyta and/or protist that a kind of device, which is for increase, and moisture content is 10 mass % or more Food in vitamin D content device,
    The device has:
    For carry the food mechanism and
    For the mechanism to the food irradiation ultraviolet light carried by the mechanism for carrying the food.
  14. 14. device according to claim 13, wherein
    The mechanism for irradiating ultraviolet light utilizes ultraviolet light LED illumination ultraviolet light.
  15. 15. device described in 3 or 14 according to claim 1, wherein
    The mechanism for irradiating ultraviolet light includes multiple panels of irradiation ultraviolet light,
    The panel is substantially certain with the distance until the food carried by the mechanism for carrying the food respectively Mode is arranged.
  16. 16. a kind of method is to increase the food that comprising Mycophyta and/or protist and moisture content is 10 mass % or more The method of vitamin D content in product,
    This method includes the process using device described in any one of claim 13~15 to the food irradiation ultraviolet light.
CN201880004473.5A 2017-01-24 2018-01-23 Food, the method for increase vitamin D content and the manufacturing method of the food rich in vitamin D rich in vitamin D Pending CN109996450A (en)

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