CN113905619A - 钠排出粒子 - Google Patents
钠排出粒子 Download PDFInfo
- Publication number
- CN113905619A CN113905619A CN202080038759.2A CN202080038759A CN113905619A CN 113905619 A CN113905619 A CN 113905619A CN 202080038759 A CN202080038759 A CN 202080038759A CN 113905619 A CN113905619 A CN 113905619A
- Authority
- CN
- China
- Prior art keywords
- alginate
- food
- sodium
- microcapsules
- salt
- 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.)
- Pending
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- 235000010443 alginic acid Nutrition 0.000 claims abstract description 131
- 229920000615 alginic acid Polymers 0.000 claims abstract description 131
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 claims abstract description 100
- 229940072056 alginate Drugs 0.000 claims abstract description 100
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Abstract
本发明提供将以海藻酸铵为代表的海藻酸盐作为有效成分的新型组合物。一种用于食品的含海藻酸盐微小胶囊,其特征在于,将海藻酸盐(不包括钠盐)作为有效成分,在内部含有该海藻酸盐。通过制成含有海藻酸盐的微小胶囊,在附着或添加于食品而使用时,由于舌头不直接接触海藻酸盐,所以能够在感受不到海藻酸盐、尤其是海藻酸铵的独特的臭味、风味的情况下食用食品。另外,通过防止在食品内海藻酸盐直接吸附盐分,能够在不损害盐味的情况下食用。此外,微小胶囊在消化管内崩解,发挥作为海藻酸盐的钠吸附能力,从而促进钠排出。
Description
技术领域
本发明涉及钠排出粒子。更详细而言,本发明涉及一种钠排出粒子,通过将其混合或附着于食品、饮食(料理)使用,从而在摄入体内后,在消化管内吸附钠,促进向体外的排泄。
背景技术
以人工透析为代表,很多患有肾功能障碍的患者都受到非常严格的饮食限制。特别是食盐的过量摄入,会对健康产生极坏的影响,所以基本上都是无盐·减盐的饮食。结果患者对味浓食物的渴望是健康人难以想象的。
另外,随着医疗的进步,逐渐明确了高血压引起的中风、心肌梗塞等血管性疾病的发病风险。随之,被认为是正常值的血压值随着时代而降低。由此,开始关注用于防止高血压的生活习惯,认识到其中一个重要的是控制钠的摄入(减盐)。
基于这样的情况,公开了与促进盐分向体外排出的组合物相关的技术(专利文献1)。
现有技术文献
专利文献
专利文献1:日本特许第6497764号
发明内容
专利文献1是本申请发明人等的技术,是涉及将海藻酸铵作为有效成分,促进钠向体外排出的食品组合物的技术。
上述食品组合物优选以使海藻酸铵与海藻酸钙混合并将海藻酸铵作为有效成分的胶囊剂的形式使用。利用该胶囊剂,海藻酸铵在消化管内吸附钠,并直接向体外排出,由此抑制钠吸收。
如此,海藻酸铵具有优异的钠排出能力,但用于食品时具有一些问题。
即,海藻酸铵具有独特的臭味、风味,因此混合或附着于食品使用时,可能会损害作为食品的味道、风味。此外,如果将海藻酸铵直接混合到食品中,则吸附食品中含有的盐分,从而可能损害作为食品的盐味。
以上述情况为背景,本发明的课题在于开发一种将以海藻酸铵为代表的海藻酸盐作为有效成分的新型组合物。
本发明人等经过深入研究,结果想到将海藻酸铵制成微粒并且将其微小胶囊化,从而完成了发明。
即,通过制成将海藻酸铵作为有效成分且在内部含有它的微小胶囊,从而在食用时能够在感受不到其风味的情况下食用,食用后在消化管内使胶囊崩解等,从而发挥钠排出能力。
本发明包含以下的构成。
本发明的第一构成是一种用于食品的含海藻酸盐微小胶囊,其特征在于,将海藻酸盐(不包括钠盐)作为有效成分,并在内部含有该海藻酸盐。
本发明的第二构成是根据第一构成所述的用于食品的含海藻酸盐微小胶囊,其中,至少含有海藻酸铵作为海藻酸盐。
本发明的第三构成是根据第一或第二构成所述的用于食品的含海藻酸盐微小胶囊,其中,微小胶囊的粒径为10~3000μm。
本发明的第四构成是根据第一~第三构成中任一构成所述的用于食品的含海藻酸盐微小胶囊,其中,微小胶囊被水溶性聚合物或肠溶性聚合物、共聚物、油脂、糖类、糖醇、树脂中的任一种或多种包覆。
本发明的第五构成是一种钠排出辅助食品,含有第一~第四构成中任一构成所述的用于食品的含海藻酸微小胶囊。
本发明的第六构成是根据第五构成所述的钠排出辅助食品,其中,上述钠排出辅助食品为面类、肉食加工品、鱼糜制品、面包、调味料。
本发明的第七构成是一种含钠调味料,含有第一~第四构成中任一构成所述的用于食品的含海藻酸微小胶囊。
本发明的第八构成是一种使用方法,通过将第一~第四构成中任一构成所述的用于食品的含海藻酸微小胶囊添加到食品中使用,从而促进食用食品时的钠排出。
本发明的第九构成是一种使用方法,通过将第一~第四构成中任一构成所述的用于食品的含海藻酸微小胶囊附着于食品上使用,从而促进食用食品时的钠排出。
根据本发明,可提供将以海藻酸铵为代表的海藻酸盐作为有效成分的新型组合物。
即,本发明中的用于食品的含海藻酸盐微小胶囊通过包含在食品内、或者附着于食品表面,从而具有抑制体内的盐分吸收并且促进向体外排出这样的效果。
附图说明
图1是示意性地表示用于食品的含海藻酸盐微小胶囊的图。
图2是表示用于食品的含海藻酸盐微小胶囊的实验例的外观的图。
图3是将用于食品的含海藻酸盐微小胶囊与食盐的外观进行比较的图。
图4是放大表示用于食品的含海藻酸盐微小胶囊的图。
图5是放大表示用于食品的含海藻酸盐微小胶囊的图。
具体实施方式
对本发明的用于食品添加物的含海藻酸盐微小胶囊进行说明。
本发明的用于食品的含海藻酸盐微小胶囊,其特征在于,将海藻酸盐(不包括钠盐)作为有效成分,并在内部含有该海藻酸盐。
即,通过制成含有海藻酸盐的微小胶囊,从而在附着或添加于食品使用时,由于舌头不直接接触海藻酸盐,所以能够在感受不到海藻酸盐、尤其是海藻酸铵的独特的臭味、风味的情况下食用食品。另外,在食品中,通过防止海藻酸盐直接吸附盐分,能够在不损害盐味的情况下食用。并且,微小胶囊通过在消化管内崩解,发挥作为海藻酸盐的钠吸附能力,从而促进钠排出。
如此,提供一种本发明的含海藻酸盐微小胶囊的使用方法,通过使其包含在食品内、或者附着于食品表面,从而抑制体内的钠吸收并且促进向体外排出。
海藻酸为(C6H8O6)n表示的化合物,只要作为胶囊内含有的有效成分使用,就无需特别限定。
即,可以使用藻类等中含有的天然来源的海藻酸,也可以使用化学合成的海藻酸。另外,只要不损害钠吸附这个本发明的主旨,海藻酸可以使用将化学结构的一部分进行取代或修饰而成的化合物。
海藻酸盐只要发挥钠排出的作用,就无需特别限定,可以使用各种分子量的海藻酸盐。
作为海藻酸盐的粘均分子量,典型地可以使用100~1000万的海藻酸盐,更优选使用1000~900万、进一步优选使用1万~900万、特别优选使用10万~900万、最优选使用10万~800万的海藻酸盐。
海藻酸盐只要能够形成微小胶囊,就无需特别限定,可以使用湿润状态的海藻酸盐,也可以使用干燥状态的海藻酸盐。
即,在微小胶囊制造工序中,可以在湿润状态下直接进行被膜化而制成最终产品,可以使湿润状态的海藻酸盐在被膜化后干燥而制成最终产品,也可以从最初将干燥状态的海藻酸盐进行被膜化而制成最终产品,可以适当地选择使用。
从粘度的观点考虑,可以使用各种海藻酸盐。即,由于海藻酸盐本身通常不具有相同的分子量,所以作为原料使用时利用粘度特定它。
作为海藻酸盐的粘度,典型地可以使用20℃时的1%(w/v)浓度下的粘度为10~1000mPa·s的海藻酸盐,或者20℃时的10%(w/v)浓度下的粘度为10~3000mPa·s的海藻酸盐,更优选使用20℃时的1%(w/v)浓度下的粘度为20~900mPa·s的海藻酸盐,进一步优选使用100~900mPa·s的海藻酸盐,特别优选使用100~400mPa·s的海藻酸盐,最优选使用300~400mPa·s的海藻酸盐。
作为海藻酸盐,只要不是钠盐就无需特别限定,可以制成各种盐。作为这样的盐,例如,可举出有机阳离子盐、钙盐、镁盐、铁盐、锌盐等。
应予说明,本发明中的海藻酸盐是不包括钠盐的海藻酸盐,但从技术限制考虑,并非旨在连微量混入也要排除。即,海藻酸盐有时是将海藻酸钠作为原料,通过盐的置换反应进行化学制造的,因此在这种情况下并非旨在连微量含有的钠盐也要排除。
作为海藻酸盐,优选使用有机阳离子盐。由此,具有下述效果:能够抑制从有效成分释放金属盐,对具有肾功能障碍的患者等也可安全地使用。
作为有机阳离子盐,只要可形成海藻酸盐且可确保安全性,就无需特别限定,可以使用各种有机阳离子。
有机阳离子盐优选为铵盐(海藻酸铵)。
由此,与其它的海藻酸盐等相比,具有能够使本发明的食品组合物的钠排出能力显著优异的效果。并且,海藻酸铵在湿润状态下具有不会过高的适当的粘性,在干燥状态下通过调整粒径较容易微胶囊化,因此具有操作性、成型性优异的效果。
使用海藻酸铵时,典型地可以使用20℃时的1%(w/v)浓度下的粘度为20~900mPa·s的海藻酸铵。另外,作为海藻酸铵,更优选使用20℃时的1%(w/v)浓度下的粘度为100~400mPa·s的海藻酸铵,进一步优选使用300~400mPa·s的海藻酸铵。
由此,能够进一步提高海藻酸铵的操作性、成型性,具有能够使本发明的剂型化更容易的效果。
本发明中,除海藻酸有机阳离子以外,可以进一步含有海藻酸无机阳离子(海藻酸金属盐;不包括钠)。
由此,使粘度特性不同的海藻酸有机阳离子与海藻酸无机阳离子组合,可形成与食品组合物对应的粘度特性,且容易保持钠吸附能力,具有提高本发明的食品组合物的操作性、成型性的效果。
根据食品组合物的形态,海藻酸有机阳离子与海藻酸无机阳离子可以成为各种比率,但海藻酸无机阳离子与海藻酸有机阳离子盐的重量比(海藻酸无机阳离子重量/海藻酸有机阳离子重量)典型地可以为0.05~10,更优选为0.1~10,进一步优选为0.1~1.0。
使用的海藻酸无机阳离子只要不是钠盐,就无需特别限定,可以使用各种金属盐,典型地可以从钾盐、钙盐、镁盐、铁盐、锌盐等中选择1种或2种以上。
作为海藻酸无机阳离子,优选不包括钾盐。由此,具有下述效果:能够防止本发明的食品组合物摄入后的钾释放,对具有肾功能障碍的患者等也可安全地使用。
另外,作为海藻酸无机阳离子,优选为多价阳离子盐。由此,能够在海藻酸盐中的金属离子的含量少的状态下维持钠排出保持能力,通过减少本发明的食品组合物摄入后的金属释放,存在对具有肾功能障碍的患者或担心高血压的健康人等也可安全使用的效果。
此外,优选使用钙盐作为海藻酸无机阳离子。海藻酸钙的粘性特别低,因此,通过与上述的有机阳离子盐组合,具有能够提高作为食品组合物的形成性、保持钠吸附能力、且能够实现最佳的剂型化的效果。
本发明的用于食品的含海藻酸盐微小胶囊中,“微小”被定义为作为食品中使用的添加物足够小。
即,本发明的用于食品的含海藻酸盐微小胶囊基本上是附着或添加于食品而使用。因此,用于食品的含海藻酸盐微小胶囊需要制成在使用时不损害作为食品的味道、口感的程度的大小,由于其大小会根据使用的食品而变化,因此无法严格地定义其大小。
作为这样的用于食品的含海藻酸盐微小胶囊,可以制成微胶囊,可以将粒径调整成几μm~几百μm、或者几μm~几千μm等。作为这样的微胶囊的粒径,例如可以为10~3000μm,优选为10~2500μm,更优选为20~2500μm,特别优选为30~2500μm,最优选为40~2000μm等。
将用于食品的含海藻酸盐微小胶囊制成微胶囊时(以下,简称为“含海藻酸盐微胶囊”),可以使用海藻酸盐作为芯物质,使用可食用的被膜材料(以下,简称为“被膜材料”)作为胶囊壁。
作为被膜材料,只要不损害作为海藻酸盐的有效性且能够在消化管内释放海藻酸盐,就无需特别限定,可以从各种观点进行选择。作为这样的被膜材料,可以使用水溶性聚合物或肠溶性聚合物、共聚物、油脂、糖类、糖醇、树脂,可以将它们单独使用或混合二种以上使用。作为这样的被膜材料的具体化合物,例如,可以使用乙烯·乙酸乙烯酯共聚物、丙烯酸乙酯·甲基丙烯酸共聚物、甲基丙烯酸氨基烷基酯共聚物、聚乙烯、聚酰胺、乙基纤维素、乙基纤维素水分散液、聚甲基丙烯酸甲酯、丙烯酸乙酯·甲基丙烯酸甲酯共聚物分散液、乙酰甘油脂肪酸酯、甲基丙烯酸氨基烷基酯共聚物E、甲基丙烯酸氨基烷基酯共聚物RS、阿拉伯胶、阿拉伯胶粉末、辛基癸基甘油三酯、Opadry AMB、Opadry OY-6950、Opadry OY-S-7135、Opadry OY-S-8471、Opadry OY-S-9607、Opadry OY-S-22829、Opadry OY-S-22835、Opadry OY-S-22961、橄榄油、高岭土、可可脂、夏枯草、蓖麻蜡、焦糖、巴西棕榈蜡、羧乙烯基聚合物、羧甲基乙基纤维素、羧甲基淀粉钠、羧甲基纤维素钙、羧甲基纤维素钠、含水二氧化硅、干燥氢氧化铝凝胶、干燥乳状白虫胶、干燥甲基丙烯酸共聚物LD、寒梅粉、鱼鳞箔、金箔、银箔、柠檬酸三乙酯、甘油、甘油脂肪酸酯、硅酸镁、轻质硅酸酐、含有轻质硅酸酐的羟丙基纤维素、轻质液体石蜡、鲸蜡、结晶纤维素、硬化油、合成硅酸铝、合成蜡、高葡萄糖水饴、硬蜡、琥珀酰明胶、小麦粉、小麦淀粉、大米淀粉、乙酸纤维素、乙酸乙烯酯树脂、乙酸邻苯二甲酸纤维素、白蜂蜡、氧化钛、氧化镁、甲基丙烯酸甲酯、甲基丙烯酸二甲基氨基乙酯·甲基丙烯酸甲酯共聚物、二甲基聚硅氧烷(内服用)、二甲基聚硅氧烷·二氧化硅混合物、烧石膏、蔗糖脂肪酸酯、沉香粉、氢氧化铝凝胶、氢化松香甘油酯、硬脂醇、鲸蜡硬脂醇、硬脂酸、硬脂酸铝、硬脂酸钙、聚氧乙烯40硬脂酸酯、硬脂酸镁、纯化明胶、纯化虫胶、纯化白糖、玉米醇溶蛋白、失水山梨糖醇倍半油酸酯、鲸蜡醇、石膏、明胶、虫胶、失水山梨糖醇脂肪酸酯、D-山梨糖醇、D-山梨糖醇液、磷酸三钙、碳酸钙、碳酸镁、单糖浆、中金箔、沉淀碳酸钙、低取代度羟丙基纤维素、萜烯树脂、淀粉(溶性)、玉米糖浆、玉米油、三乙酸甘油酯、乳酸钙、乳糖、浓甘油、白虫胶、白糖、蜂蜜、石蜡、珍珠粉、马铃薯淀粉、羟丙基纤维素、羟丙基甲基纤维素邻苯二甲酸酯、胡椒基丁醚、蓖麻油、邻苯二甲酸二乙酯、邻苯二甲酸二丁酯、丁基邻苯二甲酰羟乙酸丁酯、葡萄糖、富马酸·硬脂酸·聚乙烯醇缩乙醛二乙氨基乙酸酯·羟丙基甲基纤维素2910混合物、普鲁兰多糖、丙二醇、膨润土、聚维酮、聚氧乙烯氢化蓖麻油40、聚氧乙烯氢化蓖麻油60、聚氧乙烯(105)聚氧丙烯(5)二醇、聚氧乙烯(160)聚氧丙烯(30)二醇、聚山梨酯80、聚乙烯醇缩乙醛二乙氨基乙酸酯、D-甘露醇、水饴、蜂蜡、肉豆蔻醇、硅酸酐水合物、邻苯二甲酸酐、无水磷酸氢钙、甲基丙烯酸共聚物L、甲基丙烯酸共聚物LD、甲基丙烯酸共聚物S、偏硅酸铝镁、甲基纤维素、丙烯酸甲酯、2-甲基-5-乙烯基吡啶丙烯酸甲酯·甲基丙烯酸共聚物、日本蜡、单硬脂酸铝、单硬脂酸甘油酯、失水山梨糖醇单月桂酸酯、褐煤酸酯蜡、药用碳、聚桂醇、硫酸钙、液体石蜡、DL-苹果酸、磷酸一氢钙、磷酸氢钙、磷酸氢钠、磷酸二氢钙、松香、羟丙基纤维素(HPC)、羟丙甲纤维素(HPMC)、羧乙烯基聚合物、交联聚甲基丙烯酸羟乙酯、聚乙烯醇、多糖类(淀粉、葡聚糖、海藻酸、壳聚糖)、白蛋白、纤维蛋白原、胶原蛋白、明胶、聚乳酸·乙醇酸共聚物、聚原酸酯等,它们可以单独使用或混合二种以上使用。
含海藻酸盐微胶囊的制造方法只要能够进行该制造就无需特别限定,可以使用各种制造方法。即,可以根据芯物质和被膜材料的种类,适当地从化学制造方法、物理化学制造方法、机械制造方法等中选择使用。
化学制造方法是利用化学反应形成胶囊壁而制作微胶囊的方法,可举出界面聚合法、原位聚合法等。
物理化学制造方法是通过凝固、析出等不依赖于化学反应而制作微胶囊的方法,可举出液中干燥法、凝聚法等。
机械制造方法是使用机械制作微胶囊的方法,可举出喷雾干燥法、干式混合法等。
对制造含海藻酸盐微胶囊的一系列流程进行说明。
首先,使用规定的平均粒径的海藻酸盐作为芯物质。这种情况下,可以根据使用目的适当地调整海藻酸盐的平均粒径。例如,含有含海藻酸盐微胶囊作为调味料时,可以将500μm以下作为目标调整作为芯物质的海藻酸盐的平均粒径。平均粒径的调整可以使用筛网过滤器调整。这些海藻酸盐的选择和平均粒径的调整可以作为通常的技术常识进行。
作为海藻酸盐,从操作性和经济性的观点考虑,优选使用单一成分的海藻酸盐。另外,作为海藻酸盐,优选使用海藻酸盐。
在选择芯物质后,进行用于覆盖芯物质的皮膜材料的选择。
皮膜材料可以根据皮膜方法、使用目的而适当地选择。例如,在喷雾皮膜材料进行包覆时,可以选择适合喷雾的皮膜材料,作为这样的皮膜材料,可以使用羟丙基甲基纤维素(HPMC)、玉米醇溶蛋白(zein)、虫胶(shellac)等。
对芯物质喷雾皮膜材料进行包覆的方法可以通过利用本领域技术人员使用的通常的设备来进行。
用于食品的含海藻酸盐微小胶囊可以附着或添加于食品而使用。优选含海藻酸盐微胶囊作为食品材料之一进行添加·混合,根据需要对其进行热处理等加工,制成食品。该食品在食用时,由于舌头不直接接触海藻酸盐,所以能够在感受不到海藻酸盐、尤其是海藻酸铵的独特的臭味、风味的情况下食用。另外,通过防止在食品内海藻酸盐直接吸附盐分,能够在不损害盐味的情况下食用。此外,微小胶囊通过在消化管内崩解,发挥作为海藻酸盐的钠吸附能力,从而促进钠排出。
用于食品的含海藻酸盐微小胶囊只要发挥该作用,就无需特别限定,可以添加到各种食品中使用。这样的食品可以构成为钠排出辅助食品,作为这样的食品,例如,可举出面类、肉食加工品、鱼糜制品、面包、调味料等。
用于食品的含海藻酸盐微小胶囊优选以包含在粉末状调味料中的形态使用。即,在含有钠的调味料中含有规定量的用于食品的含海藻酸盐微小胶囊。该含有用于食品的含海藻酸盐微小胶囊的粉末状调味料可以涂抹食品表面而使用,且可以作为抑制钠吸收的调味料使用。
另外,在粉末状调味料中,不一定必须含有钠。即,即使调味料本身不含钠,只要食品自身含有盐分,通过涂抹含有用于食品的含海藻酸盐微小胶囊的粉末状调味料使用,就能够抑制钠吸收。
图1中示出示意性地表示用于食品的含海藻酸盐微小胶囊的附图。
如图1所示,芯物质包含在胶囊壁内部。作为该构成中的芯物质,包含海藻酸盐。海藻酸盐可以单独一种作为芯物质,也可以将多种海藻酸盐的组合、或者与其它物质的组合作为芯物质。对于胶囊壁也是同样的,可以使用单一的化合物,也可以组合多种化合物构成胶囊壁。另外,胶囊壁可以如图1的左图所示制成单层的胶囊壁,也可以如右图所示制成多层的胶囊壁。
实施例
对本发明的含海藻酸盐微小胶囊进行详细说明。
<<I.实验方法>>
将海藻酸铵作为原料,进行表所示的样品的制作。应予说明,表中的制造方法的概要如下所述。
<制造法1.喷雾干燥法>
[使用装置]氮气密闭循环型喷雾干燥器(大川原化工机,SUCREX(サークレックス)CL-8i)
[概要]向海藻酸铵喷雾HPMC,制作包覆了9%(w/w)的粉末。将平均粒径调整为60μm程度。
<制造法2.流化床造粒涂布>
[使用装置]流化床造粒涂布装置(Freund Corporation,FLOW COATER FL-LABO)
[概要]向海藻酸铵喷雾各种包覆物质,制作进行了包覆的粉末。将平均粒径调整成115~240μm程度。
<制造法3.转动流化床造粒涂布>
[使用装置]转动流化床造粒涂布机(Powrex,FD-MP-01D)
[概要]向海藻酸铵喷雾各种包覆物质,制作进行了包覆的粉末。将平均粒径调整成80~250μm程度。
[表1]
<<II.实验结果>>
1.图2中示出所制作的粉末的外观。另外,对于比较例,比较例1是用80筛网处理过的海藻酸铵粉末,为实验例6~9的原料粉末,比较例2是用150筛网处理过的海藻酸铵粉末,为实验例2~5和10~13的原料粉末。另外,实验例1的原料粉末使用海藻酸铵粉末(平均粒径10μm,未图示)。
(1)对于实验例1,整体上为细的粒子,为松散的粉末状。
(2)对于实验例2~9,整体上为细的粒子,为松散的粉末状。
(3)对于实验例10~13,整体上为细的粒子,为松散的粉末状。
(4)在任一制造方法中都没有观察到特别的差异,为良好的外观和性状。
(5)此外,在比较例中多少有些臭味,与此相对,在实验例中,该臭味减少或消失。特别是在实验例6~8、实验例12、13中,该效果显著。
2.图3中示出将制作的粉末(实验例9)与市售的食盐和盐胡椒并排比较的照片。图中,A为食盐,B为实验例9的粉末,C为盐胡椒。在任一实验例中,与市售的食盐的外观都没有大的差异。由此可知即便将制作的粉末与一般的调味料混合使用也没有问题。
2.将使用扫描电子显微镜观察各实验例的结果示于图4、图5。
(1)在图4中,确认了与比较例相比,在实验例中,在表面上附着有包覆物质,其表面也被光滑地覆盖。
(2)在图5中,确认了与比较例相比,在实验例中,在表面上附着有包覆物质,其表面也被光滑地覆盖。
3.将评价各样品的钠吸附能力的结果示于表2~4。这些实验是在各试验液1mL中加入各样品50mg,并经时测定钠浓度而得的结果。
(1)在实验例1中,与比较例1相比,整体上显示稍高的盐分浓度,但确认了盐分浓度的经时下降。
[表2]
(2)在实验例2~9中,与比较例1相比,整体上显示稍高的盐分浓度,但确认了盐分浓度的经时下降。
(3)在实验例3中,显示与比较例1同等程度的盐分浓度,确认了盐分浓度的经时下降。
[表3]
(4)在实验例10~13中,与比较例1相比,整体上显示稍高的盐分浓度,但确认了盐分浓度的经时下降。
[表4]
(5)根据这些结果,认为实验例中的与比较例相比整体上稍高的盐分浓度和盐分浓度的经时下降是海藻酸铵原料粉末的包覆效果。
(6)另外,根据包覆的种类、比率等,它们的趋势不同,由此可知通过调整包覆可控制盐分吸附的趋势。
4.表5中示出测定各样品的粘度而得的结果。粘度的测定如下进行:在各溶剂100mL中加入各样品0.2g,边以500rpm搅拌边使用振动式粘度计(VISCOMATE,VM-10A)进行测定。另外,表中,比较例2为实验例2~5的原料粉末,比较例3为实验例1的原料粉末,为10μm的海藻酸铵粉末。
(1)与比较例相比,在实验例中随着时间经过,观察到粘度增大的趋势。另外,该趋势根据溶剂不同而产生差异,认为是包覆引起的。
(2)在使用HPMC的实验例1~3的pH6.8时,与使用玉米醇溶蛋白的实验例4或5相比,1分钟后有粘度较高的趋势。由此表明HPMC本身对粘度有影响。
[表5]
Claims (9)
1.一种用于食品的含海藻酸盐微小胶囊,其特征在于,将不包括钠盐的海藻酸盐作为有效成分,并在内部含有该海藻酸盐。
2.根据权利要求1所述的用于食品的含海藻酸盐微小胶囊,其中,至少含有海藻酸铵作为海藻酸盐。
3.根据权利要求1或2所述的用于食品的含海藻酸盐微小胶囊,其中,微小胶囊的粒径为10~3000μm。
4.根据权利要求1~3中任一项所述的用于食品的含海藻酸盐微小胶囊,其中,微小胶囊被水溶性聚合物或肠溶性聚合物、共聚物、油脂、糖类、糖醇、树脂中的任一种或多种包覆。
5.一种钠排出辅助食品,含有权利要求1~4中任一项所述的用于食品的含海藻酸微小胶囊。
6.根据权利要求5所述的钠排出辅助食品,其中,所述钠排出辅助食品为面类、肉食加工品、鱼糜制品、面包、调味料。
7.一种含钠调味料,含有权利要求1~4中任一项所述的用于食品的含海藻酸微小胶囊。
8.一种使用方法,通过将权利要求1~4中任一项所述的用于食品的含海藻酸微小胶囊添加到食品中使用,从而促进食用食品时的钠排出。
9.一种使用方法,通过将权利要求1~4中任一项所述的用于食品的含海藻酸微小胶囊附着于食品上使用,从而促进食用食品时的钠排出。
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EP3977865A1 (en) | 2022-04-06 |
JPWO2020241650A1 (zh) | 2020-12-03 |
WO2020241650A1 (ja) | 2020-12-03 |
EP3977865A4 (en) | 2023-02-01 |
CA3138646A1 (en) | 2020-12-03 |
US20220233580A1 (en) | 2022-07-28 |
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