CN110461168B - 含有吡咯喹啉醌的果冻 - Google Patents
含有吡咯喹啉醌的果冻 Download PDFInfo
- Publication number
- CN110461168B CN110461168B CN201880021432.7A CN201880021432A CN110461168B CN 110461168 B CN110461168 B CN 110461168B CN 201880021432 A CN201880021432 A CN 201880021432A CN 110461168 B CN110461168 B CN 110461168B
- Authority
- CN
- China
- Prior art keywords
- jelly
- pyrroloquinoline quinone
- salt
- reducing sugar
- gelling agent
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- MMXZSJMASHPLLR-UHFFFAOYSA-N pyrroloquinoline quinone Chemical compound C12=C(C(O)=O)C=C(C(O)=O)N=C2C(=O)C(=O)C2=C1NC(C(=O)O)=C2 MMXZSJMASHPLLR-UHFFFAOYSA-N 0.000 title claims abstract description 143
- 235000015110 jellies Nutrition 0.000 title claims abstract description 78
- 239000008274 jelly Substances 0.000 title claims abstract description 75
- 235000000346 sugar Nutrition 0.000 claims abstract description 45
- 239000003349 gelling agent Substances 0.000 claims abstract description 27
- 150000003839 salts Chemical class 0.000 claims abstract description 27
- 229920001817 Agar Polymers 0.000 claims description 17
- 239000008272 agar Substances 0.000 claims description 16
- UFVBOGYDCJNLPM-UHFFFAOYSA-L disodium;9-carboxy-4,5-dioxo-1h-pyrrolo[2,3-f]quinoline-2,7-dicarboxylate Chemical group [Na+].[Na+].C12=C(C([O-])=O)C=C(C([O-])=O)N=C2C(=O)C(=O)C2=C1NC(C(=O)O)=C2 UFVBOGYDCJNLPM-UHFFFAOYSA-L 0.000 claims description 16
- 108010010803 Gelatin Proteins 0.000 claims description 15
- 229920000159 gelatin Polymers 0.000 claims description 15
- 239000008273 gelatin Substances 0.000 claims description 15
- 235000019322 gelatine Nutrition 0.000 claims description 15
- 235000011852 gelatine desserts Nutrition 0.000 claims description 15
- 238000004040 coloring Methods 0.000 claims description 11
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 9
- 239000000600 sorbitol Substances 0.000 claims description 9
- 229930006000 Sucrose Natural products 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 4
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- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical class [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 4
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- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 2
- NUFKRGBSZPCGQB-FLBSXDLDSA-N (3s)-3-amino-4-oxo-4-[[(2r)-1-oxo-1-[(2,2,4,4-tetramethylthietan-3-yl)amino]propan-2-yl]amino]butanoic acid;pentahydrate Chemical compound O.O.O.O.O.OC(=O)C[C@H](N)C(=O)N[C@H](C)C(=O)NC1C(C)(C)SC1(C)C.OC(=O)C[C@H](N)C(=O)N[C@H](C)C(=O)NC1C(C)(C)SC1(C)C NUFKRGBSZPCGQB-FLBSXDLDSA-N 0.000 description 1
- ZIUYHTQZEPDUCZ-UHFFFAOYSA-N 7h-pyrrolo[2,3-h]quinoline Chemical compound C1=CN=C2C(C=CN3)=C3C=CC2=C1 ZIUYHTQZEPDUCZ-UHFFFAOYSA-N 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 239000004377 Alitame Substances 0.000 description 1
- USFZMSVCRYTOJT-UHFFFAOYSA-N Ammonium acetate Chemical compound N.CC(O)=O USFZMSVCRYTOJT-UHFFFAOYSA-N 0.000 description 1
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- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical class C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
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- LOUPRKONTZGTKE-UHFFFAOYSA-N cinchonine Natural products C1C(C(C2)C=C)CCN2C1C(O)C1=CC=NC2=CC=C(OC)C=C21 LOUPRKONTZGTKE-UHFFFAOYSA-N 0.000 description 1
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Classifications
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- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- 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
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
-
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Abstract
本发明提供一种果冻,其含有吡咯喹啉醌和/或其盐、非还原性糖、以及胶凝剂。
Description
技术领域
本发明涉及一种含有吡咯喹啉醌的果冻及其制造方法等。
背景技术
吡咯喹啉醌(以下有时记为“PQQ”)作为微生物的辅酶而广为人知,作为其功能已知有脑功能改善、线粒体活化、细胞增殖等。
吡咯喹啉醌在添加到食品中时,可以作为具有水溶性的二钠盐进行配合。例如,在专利文献1中,具体记载了配合有吡咯喹啉醌二钠盐的碳酸水等。
现有技术文献
专利文献
专利文献1:日本特开2013-237644号公报
专利文献2:国际公开第2012/020767号
专利文献3:日本特开2013-103913号公报
发明内容
发明所要解决的技术问题
众所周知,PQQ的盐通过在室温下混合其水溶液和还原剂,形成纤维状结构,最终形成凝胶(专利文献2)。然而,还未已知有将PQQ配合于凝胶等果冻的例子。在提供含有PQQ的果冻时,需要对作为凝胶食品的稳定性等进行探讨,但胶凝剂种类繁多,且没有有关吡咯喹啉醌存在下的凝胶化的信息。
在作为甜点提供时,凝胶多具有甜味。因此,对于在凝胶中含有PQQ,除了胶凝剂以外,还需要探讨在甜味剂存在下的凝胶的稳定性。甜味剂的代表性物质是糖类,但与吡咯喹啉醌的相互作用尚不为人知。另外,关于甜味剂对凝胶的稳定性的影响,也没有信息。
本发明的课题在于提供一种配合有吡咯喹啉醌的稳定的果冻。
用于解决问题的技术方案
通常,糖的种类不会对凝胶化产生影响。然而,本发明者们为了达到上述目的而进行了专门探讨,其结果,意外地发现,加入PQQ时,根据糖的种类有不进行凝胶化的情况,并且在凝胶化的情况下,根据糖的种类的不同,凝胶的稳定性也会发生变化。进一步,PQQ容易在舌头和皮肤上着色,为了防止着色,提出有与螯合剂并用的方法(专利文献3),也明确了通过使用特定的糖,从而在没有螯合剂的情况下抑制着色。即,发现使用特定的糖对制备含有吡咯喹啉醌的果冻意外地也具有重要性,从而完成了本发明。
即,本发明如下所述。
(1)一种果冻,其中,含有:
吡咯喹啉醌和/或其盐、
非还原性糖、以及
胶凝剂。
(2)根据(1)所述的果冻,其中,含有:
吡咯喹啉醌和/或其盐0.004~0.05重量%、
非还原性糖2~20重量%、以及
胶凝剂0.2~5重量%。
(3)根据(1)所述的果冻,其中,吡咯喹啉醌的盐为吡咯喹啉醌二钠盐。
(4)根据(1)~(3)中任一项所述的果冻,其中,非还原性糖为山梨糖醇、木糖醇或蔗糖。
(5)根据(1)~(4)中任一项所述的果冻,其中,胶凝剂为琼脂或明胶。
(6)根据(1)~(5)中任一项所述的果冻,其中,所述果冻进行了均质化。
(7)一种制造(1)~(6)中任一项所述的果冻的方法,其中,包括配合吡咯喹啉醌和/或其盐、非还原性糖以及胶凝剂的工序。
(8)一种含有吡咯喹啉醌或其盐的果冻的稳定剂,其中,含有非还原性糖作为有效成分。
(9)一种含有吡咯喹啉醌或其盐的果冻的着色抑制剂,其中,含有非还原性糖作为有效成分。
发明的效果
根据本发明,通过配合非还原性糖,能够使含有吡咯喹啉醌的果冻稳定,并且能够抑制吡咯喹啉醌所特有的着色。其结果,含有吡咯喹啉醌的功能性食品能够以容易食用的果冻的形式摄取。
作为像甜点一样经常在低温下食用的凝胶中所配合的甜味剂,多使用温度产生的变化小的异构糖。意外的是,如果配合作为具有还原性的糖的异构化糖,则含有吡咯喹啉醌的果冻的稳定性降低,相对于此,在使用非还原性糖的情况下稳定性提高,这是经过本发明者们的探讨而首次明确。
具体实施方式
以下,针对用于实施本发明的实施方式(以下简称为“本实施方式”)进行详细地说明,但本发明并不局限于下述本实施方式。本发明能够在不脱离其主旨的范围内进行各种变形。
本发明的含有吡咯喹啉醌的果冻含有吡咯喹啉醌和/或其盐、以及非还原性糖。本发明的果冻被胶凝剂凝胶化。即,在本说明书中使用的情况下,“果冻”是指由琼脂或明胶等通常的胶凝剂所具有的凝胶化能力所形成的凝胶等果冻,如国际公开第2012/020767号(上文所述)所记载的,使用分散剂由吡咯喹啉醌本身的凝胶形成能力形成的凝胶并不包含在本发明的范围内。
本发明中使用的吡咯喹啉醌是式1所示的结构的物质。本发明不仅可以使用吡咯喹啉醌的游离体,也可以使用其盐。
式1
本发明中使用的吡咯喹啉醌或其盐可以获取市售的市售品,还可以通过公知的方法制造。作为吡咯喹啉醌的盐,例如可以举出吡咯喹啉醌的碱金属盐、碱土金属盐或铵盐。优选的盐是碱金属盐。
作为本发明中使用的吡咯喹啉醌的碱金属盐,可以举出钠、钾、锂、铯、铷等盐。在容易获取的方面考虑,更优选钠盐或钾盐。吡咯喹啉醌的碱金属盐可以是由1~3个碱金属取代的碱金属盐,可以是单碱金属盐、二碱金属盐、三碱金属盐的任一种。优选是二碱金属盐。特别优选是二钠盐和二钾盐。其中,由于二钠盐的含水结晶稳定性高,易于使用,所以优选。
只要能够形成含有吡咯喹啉醌的果冻,胶凝剂就可以使用各种物质。但是,在果冻的总重量中,添加0.2~5重量%的胶凝剂,例如添加2重量%左右时,琼脂或明胶容易形成果冻,因此优选。琼脂或明胶的量更优选为0.4~2重量%左右。琼脂或明胶等有效成分优选在胶凝剂中含有80重量%以上。琼脂或明胶进一步在吡咯喹啉醌存在的情况下也不着色而促进凝胶化,因此优选。胶凝剂不局限于琼脂和明胶,只要能够形成凝胶,也可以将其他胶凝剂与琼脂或明胶组合使用,或者单独使用。
本发明中使用的胶凝剂只要能够形成凝胶,不管原料的来源、处理方法都可以使用。
作为甜味剂配合的非还原性糖抑制吡咯喹啉醌的变色,并有助于凝胶的稳定。非还原性糖是在碱性条件下不形成酮、醛的糖。具体为山梨糖醇、木糖醇、帕拉金糖醇、蔗糖、还原性淀粉糖浆。一般来说,使用葡萄糖等还原性糖时会促进凝胶化,但在本发明中使用还原性糖时,出乎意料地具有难以凝胶化的效果。然而,并未完全排除添加还原性糖,可以以不会阻碍所希望的效果的量添加还原性糖。
在一个实施方式中,本发明的果冻含有吡咯喹啉醌和/或其盐0.004~0.05重量%。(关于~的记载,分别包括上限值和下限值,以下相同。)通过将吡咯喹啉醌的配合量设定为该范围内,可以抑制其对舌头的着色。在优选的实施方式中,也可以将果冻中的吡咯喹啉醌和/或其盐的配合量设定为0.01~0.04重量%。吡咯喹啉醌和/或其盐,成人每1天优选以吡咯喹啉醌二钠3水合物换算成为10~200mg的方式摄取。特别是,从脑功能改善的观点出发,也可以调节上述配合量或果冻的量,以使成人每1天的吡咯喹啉醌和/或其盐以吡咯喹啉醌二钠3水合物换算成为2~200mg,优选为5~50mg。本发明的果冻总重量中也可以含有以蔗糖换算为2~20重量%的非还原性糖的甜味剂。通过设定为该范围,能够成为适度的甜味,并且感觉到美味。
通过将本发明的果冻均质化,可以制作具有流动性的果冻点心。具有流动性的果冻具有口感优异,并且能够在短时间内摄取的优点。
本发明的含有吡咯喹啉醌的果冻可以在不给本发明的效果和果冻的风味带来不好影响的程度下根据需要任意添加下述的成分。
关于使用酸味剂、香料、着色剂等,没有特别的限制。
可以使用食物纤维、维生素类、矿物质类或氨基酸类等功能性原材料、油脂、乳化剂、乳制品、高甜度甜味剂(阿斯巴甜、纽甜、甘草甜素、糖精、甜菊糖、莱鲍迪甙、甘素(dulcin)、阿力甜、三氯蔗糖、索马甜、乙酰磺胺酸钾、蔗糖素等)等。
在制造本发明的果冻时,首先在水或缓冲液中溶解胶凝剂和非还原性糖,将得到的溶液加热制成胶凝剂溶液。接着,通过将胶凝剂溶液与吡咯喹啉醌水溶液混合,由此可以制造本发明的果冻。作为可以用于制备胶凝剂溶液的缓冲液,只要是由能够添加到食品中的pH调节剂调制的水溶液即可,例如可以使用磷酸缓冲液、柠檬酸缓冲液。吡咯喹啉醌的水溶液浓度可以使用0.004重量%~0.2重量%。
在使用明胶作为胶凝剂时,为了提高吡咯喹啉醌的稳定性,优选在30~50℃下混合。混合明胶时的温度是任意的,但是考虑到明胶溶解的温度,优选为50~120℃。可以将吡咯喹啉醌和/或其盐、胶凝剂和非还原性糖同时混合。当同时混合时,为了提高PQQ的稳定性,优选不长时间置于高温下。
本发明的果冻的摄取量以吡咯喹啉醌二钠3水合物换算,优选以每1天成为10~50mg的方式摄取。如果是该摄入量,成为可以期待皮肤保湿、脑功能改善、脂质改善的功能性食品。
在另一个实施方式,本发明提供一种含有吡咯喹啉醌或其盐的果冻的稳定剂,其中,含有非还原性糖作为有效成分。有效成分的含量与上述果冻中配合的量相同。
在另一个实施方式中,本发明提供一种含有吡咯喹啉醌或其盐的果冻的着色抑制剂,其中,含有非还原性糖作为有效成分。
实施例
以下,通过实施例来更详细地说明本发明,但本发明并不限定于这些实施例。
吡咯喹啉醌二钠使用三菱瓦斯化学株式会社制造的BioPQQ(注册商标)。该产品结晶且三水合物稳定。其他试剂使用和光纯药制造的产品。
实施例1
调制由吡咯喹啉醌二钠0.02重量%、山梨糖醇10重量%、琼脂2重量%、水余量构成的组成的试样(总重量50g),用高压釜(121℃)将其加热15分钟。将加热后的溶液混合均匀。将得到的溶液在冰箱(4℃)中冷却,保存1天,由此得到果冻食品。得到的果冻由于吡咯喹啉醌而呈红色,其颜色整体均匀。
果冻中的吡咯喹啉醌分析
将各果冻1g与10ml水混合,放入聚丙烯制15mL离心分离容器中,室温下振荡30分钟。将该溶液用液相色谱用的洗脱液稀释至10倍。用0.2μm过滤器将其过滤。采用高效液相色谱法(HPLC)在以下的条件下对吡咯喹啉醌的含量进行分析。
HPLC条件:259nm、40℃、YMC-Pack ODS-A 150mm、4.6mm、30mM醋酸-70mM醋酸铵、装置LC2010(株式会社岛津制作所制造)。
其结果,添加的吡咯喹啉醌二钠含量在果冻中100%维持。
比较例1
异构糖使用Oji Cornstarch Co.,Ltd.制造的王子的异构糖HC(果糖含量55%以上)。调制由吡咯喹啉醌二钠0.02重量%、异构糖10重量%、琼脂2重量%、水余量构成的组成的试样(总重量50g),用高压釜(121℃)将其加热15分钟使其均匀。将得到的溶液用冰箱(4℃)冷却。即使经过1天,溶液也没有凝固成果冻状,当初红色的混合物的颜色变成了黄色。另外,通过HPLC分析,果冻中的吡咯喹啉醌二钠的含量与添加量相比减少到59%。
实施例2~5、比较例2~4
通过与实施例1相同的方法,制备只改变了实施例1的试样组成中吡咯喹啉醌二钠的含量的果冻食品(实施例2~5)。同样地,通过与比较例1相同的方法,制备只改变了比较例1的试样组成中吡咯喹啉醌二钠含量的果冻食品(比较例2)。另外,还制备了代替比较例1的异构糖而添加了葡萄糖(比较例3)和果糖(比较例4)的果冻食品。将调制的各果冻食品5g放入口中保持30秒,其后,5分钟后观察整个舌头,观察吡咯喹啉醌在舌头上的着色容易性。
以将凝固的情况记为A,即使凝固也柔软的情况记为B,即使凝固也非常柔软且固形物和溶液混合存在的情况记为C的方式,通过目视分三个等级进行凝胶化的评价。结果如表1所示。
[表1]
*)果冻的颜色经时由红色变色为黄色
添加作为非还原性糖的蔗糖、木糖醇、山梨糖醇时,可以制备含有吡咯喹啉醌的稳定的果冻。另一方面,在添加作为还原性糖的异构糖、葡萄糖或果糖时,意外地成为果冻的稳定性较低的结果。特别是当吡咯喹啉醌的配合量少时,凝胶中的吡咯喹啉醌含量减少。果冻均未发现对舌头着色,但在还原性糖的存在下,果冻的颜色也由红色经时地变色为黄色。尽管琼脂浓度非常高,但使用还原性糖时,难以形成凝胶,特别是异构糖和果糖时没有形成凝胶。在添加葡萄糖时,虽确认有凝胶化,但形成的果冻较柔软。
胶凝剂种类的探讨
实施例6、7、参考例1~3
探讨胶凝剂的种类改变时凝胶的形成。将由吡咯喹啉醌二钠0.02重量%、山梨糖醇10重量%、胶凝剂2重量%、水余量构成的组成的试样(总重量50g)用高压釜(121℃)加热15分钟使其均匀。在冰箱(4℃)中冷却,1天后观察果冻的形成。其结果如表2所示。
[表2]
胶凝剂 | 1天后的样子 | |
实施例6 | 琼脂 | 形成凝胶 |
实施例7 | 明胶 | 形成凝胶 |
参考例1 | 卡拉胶 | 没有凝固,变色为橙色 |
参考例2 | 阿拉伯胶 | 没有凝固,变色为橙色 |
参考例3 | 黄原胶 | 没有凝固成变色为绿色的果冻,且不均匀 |
琼脂以外适合果冻的是明胶。利用明胶凝胶化的实施例7的果冻中的吡咯喹啉醌的含量为86%。虽未显示结果,但确认了在改变上述参考例中使用的条件时,例如增加卡拉胶、阿拉伯胶、黄原胶的配合量等的情况下,均可凝胶化。
比较例5
基于国际公开第2012/020767号(上述)的实施例13,使用吡咯喹啉醌的盐和分散剂制备吡咯喹啉醌本身的凝胶。首先,在15ml塑料制离心分离用容器中加入0.1g PQQ粉末,加入10ml水,在室温下振荡混合(约25℃)。将其在冰箱中冷却至4℃后,再振荡混合。保存在冰箱中一晚,整体变化为均匀的凝胶状。接着,将琼脂0.01g加入10ml水中,用微波炉溶解,将溶解后的溶液冷却至约40℃,将其与上述吡咯喹啉醌1%凝胶各1ml混合。将混合物在冰箱中冷却一晚,结果凝胶化,用光学显微镜可以发现纤维。将得到的果冻放进口中保持30秒,结果果冻的颜色对舌头着色。
实施例8碎果冻(Crush jelly)
使用均质机,将实施例1中制成的果冻在室温下以被破坏成均匀的大小的方式粉碎,凝固的果冻被打碎,成为具有流动性的碰撞果冻。
实施例9-1、实施例9-2、比较例6
调查吡咯喹啉醌二钠的浓度改变时在舌头上的着色情况。除了山梨糖醇10重量%、琼脂2%不变以外,果冻的制备均按上述方法进行。
[表3]
PQQ二钠(重量%) | 着色 | |
实施例9-1 | 0.02 | 无 |
实施例9-2 | 0.04 | 无 |
比较例6 | 0.06 | 有 |
在山梨糖醇为10重量%,琼脂为2%的情况下,0.02~0.04重量%左右的PQQ配合量不会发生舌头上的着色。
比较例7水溶液中的例子
调查吡咯喹啉醌二钠0.04重量%、山梨糖醇10重量%的水溶液含在口中30秒,其结果发现在舌头上有着色。根据该结果可知,令人吃惊的是为了抑制吡咯喹啉醌的着色,需要在果冻中配合非还原性糖。
产业上的可应用性
本发明的果冻在补充剂或功能性食品、果冻复合点心、化妆品中有用。
Claims (5)
1.非还原性糖在作为果冻的着色抑制剂中的用途,其中,
所述果冻含有:
吡咯喹啉醌或其盐0.004~0.05重量%、以及
非还原性糖2~20重量%,
所述非还原性糖用于抑制吡咯喹啉醌或其盐的着色,并且为山梨糖醇、木糖醇或蔗糖。
2.根据权利要求1所述的用途,其中,
所述果冻含有:胶凝剂0.2~5重量%。
3.根据权利要求1或2所述的用途,其中,
所述吡咯喹啉醌的盐为吡咯喹啉醌二钠盐。
4.根据权利要求2或3所述的用途,其中,
所述胶凝剂为琼脂或明胶。
5.根据权利要求1~4中任一项所述的用途,其中,
所述果冻进行了均质化。
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JP6045784B2 (ja) | 2011-11-15 | 2016-12-14 | 日清ファルマ株式会社 | 難着色性ピロロキノリンキノン類含有製剤 |
JP6052183B2 (ja) * | 2011-11-15 | 2016-12-27 | 三菱瓦斯化学株式会社 | 還元型ピロロキノリンキノンのゲル |
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JPH01156903A (ja) * | 1987-09-03 | 1989-06-20 | Mitsubishi Gas Chem Co Inc | 花粉発芽促進剤 |
CN101888790A (zh) * | 2007-12-05 | 2010-11-17 | 乐天制果株式会社 | 含有明胶的无糖果冻 |
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