JP2005080605A - N−アセチルグルコサミンを含有する糖組成物の製造方法及び該糖組成物を含有する飲食品 - Google Patents
N−アセチルグルコサミンを含有する糖組成物の製造方法及び該糖組成物を含有する飲食品 Download PDFInfo
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- JP2005080605A JP2005080605A JP2003318145A JP2003318145A JP2005080605A JP 2005080605 A JP2005080605 A JP 2005080605A JP 2003318145 A JP2003318145 A JP 2003318145A JP 2003318145 A JP2003318145 A JP 2003318145A JP 2005080605 A JP2005080605 A JP 2005080605A
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- Prior art keywords
- acetylglucosamine
- sugar composition
- mass
- chitin
- food
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- 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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Abstract
【解決手段】 キチンを塩酸により部分加水分解し、この分解液を中和後、イオン交換膜電気透析法によって脱塩処理した後、共存するグルコサミン塩酸塩をイオン交換樹脂によって吸着除去し、酵素分解によりN−アセチルグルコサミンを遊離させ、スプレードライヤーによって乾燥させて糖組成物を得る。前記糖組成物はN−アセチルグルコサミン80〜90質量%、キチンオリゴ糖10〜20質量%含有するものであることが好ましい。そして、前記糖組成物を飲食品(ただし乳飲料を除く)に0.01〜30質量%添加する。
【選択図】 なし
Description
10Lのガラス容器中で濃塩酸4Lにキチン1kgを撹拌しながら投入した。容器を外部から温水加熱して40℃に保ちながら加水分解反応を行った。4時間後、水2.5Lをゆっくりと投入し、反応を停止した。ソーダ灰でpH3〜7に中和し、活性炭100gを投入後60分間撹拌、脱色を行った。ろ紙ろ過により活性炭を除去後、ろ液を電気透析脱塩装置(商品名「セレミオンCMV/AMV」、旭硝子株式会社製)により脱塩した。
10Lのガラス容器中で濃塩酸4Lにキチン1kgを撹拌しながら投入した。容器を外部から温水加熱して40℃に保ちながら加水分解反応を行った。6時間後、水2.5Lをゆっくりと投入し、反応を停止した。ソーダ灰でpH3〜7に中和し、活性炭100gを投入して60分間撹拌し、脱色を行った。ろ紙ろ過により活性炭を除去後、ろ液を電気透析脱塩装置(商品名「セレミオンCMV/AMV」、旭硝子株式会社製)により脱塩した。
下記に示す配合で常法に従って清涼飲料を作った。この清涼飲料は、加熱殺菌による褐変等も生じることがなく、また、適度な甘味を有しており、非常に飲みやすかった。この清涼飲料は1日1本(50g)を目安に摂取することが好ましい。
エリスリトール 7g
フィッシュコラーゲンペプチド 1g
実施例1で得られた糖組成物 1g
ビタミンC 0.5g
ビタミンB2 5mg
酸味料 適量
甘味料 適量
香料 適量
保存料 適量
水 残り
下記に示す配合で常法に従ってゼリー飲料を作った。このゼリー飲料は、ゲル化も良好で非常に飲みやすかった。このゼリー飲料は1日1本(100g)を目安に摂取することが好ましい。
砂糖 10g
フィッシュコラーゲンペプチド 5g
濃縮果汁 5g
実施例1で得られた糖組成物 1.5g
ビタミンB2 4mg
酸味料 適量
ゲル化剤 適量
香料 適量
保存料 適量
水 残り
下記に示す配合で常法に従って野菜飲料を作った。この野菜飲料は、粘度も低く、果汁感があり、非常に飲みやすかった。この野菜飲料は1日1缶(200g)を目安に摂取することが好ましい。
人参ピューレ 20g
セロリピューレ 1g
リンゴピューレ 5g
オレンジ果汁 5g
レモン果汁 5g
砂糖 5g
実施例2で得られた糖組成物 2g
ビタミンC 0.3g
ショウガエキス 0.3g
酸味料 適量
結晶セルロース 適量
水 残り
下記に示す配合で常法に従って果実飲料を作った。この果実飲料は、外観も色鮮やかで香り良く、非常に飲食意欲をそそり、実際に試飲すると非常に美味しかった。この果実飲料は1日1パック(200g)を目安に摂取することが好ましい。
濃縮アセロラ果汁 50g
濃縮ラズベリー果汁 50g
実施例2で得られた糖組成物 3g
キチンオリゴ糖 0.2g
ローヤルゼリー 0.1g
水 残り
下記に示す配合で常法に従って豆乳飲料を作った。この豆乳飲料は、配合成分とNAGの相性が良く、褐変・沈殿等もなく、味もシンプルかつマイルドで非常に飲みやすかった。この豆乳飲料は1日1パック(125g)を目安に摂取することが好ましい。
豆乳 100g
大豆イソフラボン 0.5g
実施例1で得られた糖組成物 0.5g
砂糖 4g
水 残り
下記に示す配合で常法に従って炭酸飲料を作った。この炭酸飲料は、適度な発泡感があり、のど越しが良く、沈殿物等もなく、非常に飲みやすかった。この炭酸飲料は1日1本(150g)を目安に摂取することが好ましい。
果糖液糖 25g
実施例1で得られた糖組成物 0.2g
水溶性食物繊維 1g
ショウガエキス 0.1g
酒精 1g
酸味料 適量
香料 適量
炭酸水 残り
Claims (4)
- キチンを塩酸により部分加水分解し、この分解液を中和後、イオン交換膜電気透析法によって脱塩処理した後、共存するグルコサミン塩酸塩をイオン交換樹脂によって吸着除去し、酵素分解によりN−アセチルグルコサミンを遊離させ、スプレードライヤーによって乾燥させることを特徴とするN−アセチルグルコサミンを含有する糖組成物の製造方法。
- 前記糖組成物がN−アセチルグルコサミン80〜90質量%、キチンオリゴ糖10〜20質量%含有するものである請求項1記載の糖組成物の製造方法。
- 前記糖組成物に、デンプン、デキストリン、乳糖、トレハロースから選ばれた少なくとも一種の糖質を添加し、N−アセチルグルコサミン32〜90質量%、キチンオリゴ糖4〜20質量%、及びデンプン、デキストリン、乳糖、トレハロースから選ばれた少なくとも一種の糖質0.1〜60質量%含有する糖組成物とする請求項1又は2記載の糖組成物の製造方法。
- 請求項1〜3のいずれかに記載の方法により得られた糖組成物を0.01〜30質量%添加したことを特徴とする飲食品(ただし乳飲料を除く)。
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JP2006327979A (ja) * | 2005-05-25 | 2006-12-07 | Yaizu Suisankagaku Industry Co Ltd | 関節軟骨損傷治癒促進剤及び腱損傷治癒促進剤、並びにそれらを含有する飲食品 |
JP2009167140A (ja) * | 2008-01-18 | 2009-07-30 | Koyo Chemical Kk | N−アセチルグルコサミンの製造方法、並びにその用途 |
JP2011193819A (ja) * | 2010-03-19 | 2011-10-06 | Cosmo Plus:Kk | 生ローヤルゼリー食品 |
JP2012217396A (ja) * | 2011-04-11 | 2012-11-12 | Koyo Chemical Kk | キチン分解物の製造方法 |
JP5578384B1 (ja) * | 2013-11-15 | 2014-08-27 | 株式会社東洋新薬 | N−アセチルグルコサミンを含む風味改善方法及び風味改善用組成物 |
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JP2017163999A (ja) * | 2017-06-29 | 2017-09-21 | 株式会社東洋新薬 | N−アセチルグルコサミンを含む風味改善方法及び風味改善用組成物 |
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JP2006327979A (ja) * | 2005-05-25 | 2006-12-07 | Yaizu Suisankagaku Industry Co Ltd | 関節軟骨損傷治癒促進剤及び腱損傷治癒促進剤、並びにそれらを含有する飲食品 |
JP2009167140A (ja) * | 2008-01-18 | 2009-07-30 | Koyo Chemical Kk | N−アセチルグルコサミンの製造方法、並びにその用途 |
JP2011193819A (ja) * | 2010-03-19 | 2011-10-06 | Cosmo Plus:Kk | 生ローヤルゼリー食品 |
JP2012217396A (ja) * | 2011-04-11 | 2012-11-12 | Koyo Chemical Kk | キチン分解物の製造方法 |
JP5578384B1 (ja) * | 2013-11-15 | 2014-08-27 | 株式会社東洋新薬 | N−アセチルグルコサミンを含む風味改善方法及び風味改善用組成物 |
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JP2015096059A (ja) * | 2014-06-24 | 2015-05-21 | 株式会社東洋新薬 | N−アセチルグルコサミンを含む風味改善方法及び風味改善用組成物 |
CN113180159A (zh) * | 2017-04-14 | 2021-07-30 | 浙江伊杰斯生物科技有限公司 | 一种发酵工艺制备的溶菌酶饲料添加剂 |
CN113180159B (zh) * | 2017-04-14 | 2022-09-27 | 浙江艾杰斯生物科技有限公司 | 一种发酵工艺制备的溶菌酶饲料添加剂 |
JP2017163999A (ja) * | 2017-06-29 | 2017-09-21 | 株式会社東洋新薬 | N−アセチルグルコサミンを含む風味改善方法及び風味改善用組成物 |
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