JP2005151827A - Edible composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain an edible composition where enzymatic activity is retained even when an enzyme and a material deactivating the enzyme coexist. <P>SOLUTION: This edible composition is made so as to retain its enzymatic activity by controlling contact between the enzyme and the material deactivating the enzyme through putting either one into a microcapsule and kneading the microcapsule into a composition containing the other, and providing a part containing the one at the outside of a part containing the other. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to an edible composition that maintains enzyme activity even under conditions where an enzyme and a substance that deactivates the enzyme coexist.

  In recent years, many foods to which functional substances have been added have been put on the market. For example, various substances are added as functional materials such as vitamins, minerals, dietary fiber, polyphenols, flavonoids, oligosaccharides, sugar alcohols, peptides, and various oils and fats. Enzymes are also useful as functional materials. For example, deodorizing enzymes that suppress bad breath, lytic enzymes (see Patent Document 1), plaque-degrading enzymes, and the like are used.

Dextranase, a plaque-degrading enzyme, has an active region of pH 3.5 to 7.0 and is active in the acidic region, but does not show activity when contacted with acidulants. For example, a chewing gum dough consists of a mixture of gum base, sugar, fragrance, etc., and there is almost no moisture. When an acidulant is added to the chewing gum dough, the acidulant is dispersed in the gum dough in a powder state. When this acidulant powder is brought into contact with dextranase, it shows no activity. Therefore, a dextranase-containing chewing gum in which a sour agent is added to the gum dough has not been disclosed so far (see Patent Documents 2 to 6).
Patent Document 7 discloses a sugar-coated product having a sugar-coated layer containing an enzyme. According to this, the release time of the enzyme is shortened by including the enzyme in the sugar coating, but nothing is said about the deactivation of the acidulant and the enzyme. In addition, it is effective only for products having a sugar coating, and is not effective for products having a shape unsuitable for sugar coating such as board gum.
Japanese Patent Laid-Open No. 50-154441 JP-A-50-82242 JP 51-79763 JP-A-53-26334 Japanese Unexamined Patent Publication No. 60-241854 Japanese Patent Laid-Open No. 11-100315 JP 2003-219809 JP

  An object of the present invention is to provide an edible composition that maintains enzyme activity even under conditions in which an enzyme and a substance that deactivates the enzyme coexist.

  As a result of intensive studies, the inventors have maintained enzyme activity by restricting the contact between the enzyme and the substance that deactivates the enzyme during production, and the enzyme and the substance that deactivates the enzyme are consumed at the time of eating, etc. It was found that the enzyme activity was expressed even in the case of contact, and the present invention was made.

  That is, the present invention is a composition comprising an enzyme and a substance that deactivates the enzyme, wherein the part that contains the enzyme is different from the part that contains the substance that deactivates the enzyme, and both parts are joined together. It is an edible composition characterized by becoming.

  According to the present invention, even a composition containing an enzyme and a substance that inactivates the enzyme can maintain the enzyme activity. By eating the composition, the enzyme activity can be expressed in the mouth or in the body. It becomes.

The edible composition of the present invention may be any edible composition, and examples thereof include chocolate, candy, tablet confectionery, baked confectionery, chewing gum and the like. The enzyme concentration may be appropriately determined according to the required activity. The enzyme used in the present invention is not particularly limited as long as it is suitable for the production of an edible composition, but as an example, an oxidoreductase such as laccase that exhibits a deodorizing effect in combination with a specific substrate, caries, Examples include mutanase, dextranase, lysozyme and the like that have an effect of preventing periodontal disease. In addition, the substance that inactivates the enzyme varies depending on the type of the enzyme, and examples thereof include acidulants such as malic acid, acetic acid, citric acid, lactic acid, tartaric acid, and fumaric acid, fortifiers, and manufacturing agents. . And as a method of limiting the contact between the enzyme and a substance that deactivates the enzyme,
1) A method of encapsulating either an enzyme or a substance that deactivates the enzyme in a microcapsule 2) A part containing a substance that deactivates the enzyme is provided on the outside of the part containing the enzyme, or an enzyme is contained A method of providing a part containing a substance that inactivates the enzyme inside the part 3) A method of adhering after preparing a part containing the enzyme and a part containing a substance that inactivates the enzyme separately However, various other methods may be selected as long as the method limits the contact between the enzyme and a substance that deactivates the enzyme.
The microcapsule used in the present invention is preferably a microcapsule obtained by suspending either an enzyme or a substance that inactivates the enzyme in oil or fat and coating it with a gelling agent layer such as gelatin.
As a method of providing a part containing a substance that inactivates the enzyme outside the part containing the enzyme, a method in which a substance that inactivates the enzyme is dispersed in oil or fat or dissolved in water and sprayed onto the part containing the enzyme is preferable. . Conversely, as a method of providing a part containing a substance that inactivates the enzyme inside the part containing the enzyme, the enzyme is dispersed in oil or fat or dissolved in water and sprayed on the part containing the substance that inactivates the enzyme. The way to do it is good. As a method of spraying a liquid containing an enzyme or a substance that inactivates the enzyme, a method of spraying continuously using a drum coater or spraying batchwise using a rotary kettle is used. Can do.
In the method of separately preparing and bonding the part containing the enzyme and the part containing the substance that deactivates the enzyme, the composition may be the same or different except for the enzyme and the substance that deactivates the enzyme. Different things such as chocolate and candy, chocolate and baked confectionery may be bonded.
And in the edible composition of the present invention, sugars, starches, dextrins, proteins, amino acids, stabilizers, emulsifiers, pigments, fragrances, vitamins, minerals, as long as they do not inactivate the enzymes in the part containing the enzymes. You may mix | blend food materials, such as a polyphenol and a flavonoid, suitably.
EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited to the examples.

With the formulation shown in Table 1, dextranase-containing capsules were prepared by the following method. First, using a stirrer, dextranase was suspended in palm kernel oil under the conditions of a rotational speed of 160 rpm for 30 minutes at 40 ° C. to prepare a filling liquid to be the capsule contents. In addition, gelatin and D-sorbitol were mixed to prepare a capsule outer film forming material.
Next, in a seamless capsule manufacturing machine having a concentric triple nozzle, the filling liquid is supplied from the inner nozzle of the concentric triple nozzle, the material for forming an inner capsule film from an intermediate nozzle, and the outer capsule film is formed from an outer nozzle. A triple structure capsule in which dextranase was enclosed in the innermost shell was continuously produced by discharging the material simultaneously from the tip of each nozzle. The capsules obtained had a particle size of about 1 mm.

Next, the resulting dextranase-containing capsule was blended so as to have the gum composition shown in Table 2, and after mixing well, 0.975 U / g of dextranase and 1% by weight of citric acid were contained using a pressure spreader and a molding machine. A plate gum weighing 3 g was made.

According to the formulation shown in Table 3, a citric acid-containing capsule having a particle diameter of about 1 mm was produced in the same manner as in Example 1.

Next, the obtained citric acid-containing capsule was blended so as to have the gum composition shown in Table 4, and in the same manner as in Example 1, 3 g weight containing 0.975 U / g dextranase and 1 wt% citric acid was used. The board gum was made.

A plate gum having a weight of 3 g and containing 1% by weight of citric acid was prepared in the same manner as in Example 1 with the formulation shown in Table 5.

5 parts by weight of a dextranase-containing liquid (80 parts by weight of water, 18.5 parts by weight of trehalose, 1 part by weight of gum arabic, 0.5 part by weight of dextranase) is added to 99 parts by weight of the above-mentioned board gum using a drum coater. The plate gum which sprayed and dried by ventilation at normal temperature and containing dextranase 0.975U / g and 1 weight% of citric acid was created.

A plate gum having a weight of 3 g and containing 1% by weight of citric acid was prepared in the same manner as in Example 1 with the formulation shown in Table 6.

5 parts by weight of a citric acid-containing liquid (80 parts by weight of water, 20 parts by weight of citric acid) is sprayed on a drum coater with respect to 99 parts by weight of the above-mentioned board gum, and is air-dried at room temperature to obtain dextranase 0.975 U / g. A plate gum containing 1% by weight of citric acid was prepared.

In the same manner as in Example 1, 50 parts by weight of the gum dough shown in Table 7 and 50 parts by weight of the gum dough shown in Table 8 were prepared separately. A board gum having a weight of 3 g and a bilayer structure containing 0.975 U / g of stranase and 1% by weight of citric acid was prepared.

Comparative Example A sheet gum having a weight of 3 g containing 0.975 U / g of dextranase and 1% by weight of citric acid was prepared in the same manner as in Example 1 with the formulation shown in Table 9.

Test Example Chewing gum chewed for 1 minute was used to collect all the chewing gum and saliva, and the enzyme was extracted from the chewing gum by the following method and the enzyme activity was measured.
〔reagent〕
Albumin solution A 0.1 ml phosphate buffer solution (pH 7.0) added to 0.1 g of bovine serum albumin to make 100 ml.
Albumin-0.01M phosphate buffer solution 0.1M phosphate buffer solution (pH 7.0) 90ml, 10ml albumin solution added to 1000ml with pure water.
Dextran solution Dextran 2.5 g dissolved in 0.1 M acetate buffer (pH 5.1) to make 100 ml.
Dissolve 31.8 g of DNS reagent dinitrosalicylic acid and 59.4 g of NaOH in 4248 ml of deionized water. To this, 918 g of Rochelle salt and 24.9 g of sodium pyrosulfite were dissolved, and 22.8 ml of phenol was added.
[Preparation of measurement sample]
Add 10 ml of albumin-0.01M phosphate buffer to the bite and saliva collection and extract with stirring well for 20 minutes using a glass rod. After extraction, adjust the volume to 25 ml with albumin-0.01M phosphate buffer and filter it as the measurement sample.
(Create a calibration curve)
Take 0.5 ml of glucose solution with a known concentration, add 1.5 ml of DNS reagent, boil for 5 minutes, and after boiling, measure the absorbance at 540 nm of the cooled product with a spectrophotometer to create a calibration curve.
(Enzyme activity measurement)
Incubate 2 ml of dextran solution at 40 ° C. for 10 minutes. Add 1 ml of the measurement sample (enzyme solution) to this, and further incubate at 40 ° C. for 10 minutes. Then, add 1 ml of 0.5N NaOH to complete the reaction. Take 0.5 ml from the reaction solution, add 1.5 ml of DNS reagent and boil for 5 minutes. After completion of boiling, the absorbance of the cooled product at a wavelength of 540 nm is measured with a spectrophotometer. From the calibration curve, the concentration of glucose decomposed from dextran by dextranase is calculated. The enzyme activity per gram of chewing gum is calculated from the obtained glucose concentration based on the following formula.

1U: enzyme activity that produces 1 μmol of glucose per minute at 40 ° C.

Table 10 shows the enzyme activities of the chewing gums of Examples and Comparative Examples, which were measured and calculated by the above test methods.

Examples 1-5 showed the high residual enzyme activity at the time of eating compared with the comparative example.

According to the present invention, since enzyme activity can be maintained even when a substance that deactivates an enzyme such as a sour agent is present, variations in taste can be extended to, for example, a sour taste. In addition, for example, the function of a substance that inactivates the enzyme can be added at the same time, such as a gum containing a tea polyphenol, an organic acid, and dextranase, and having an influenza prevention function and a plaque suppression function. Thus, the present invention broadens the application range of edible compositions and has high industrial utility value.

Claims (9)

A composition comprising an enzyme and a substance that deactivates the enzyme, wherein the part that contains the enzyme is different from the part that contains the substance that deactivates the enzyme, and both parts are joined together. Edible composition characterized by The edible composition according to claim 1, wherein the enzyme is encapsulated in a microcapsule. 2. The edible composition according to claim 1, wherein a substance that inactivates the enzyme is enclosed in a microcapsule. The edible composition according to claim 1, wherein a portion containing a substance that deactivates the enzyme is provided outside the portion containing the enzyme. The edible composition according to claim 1, wherein a portion containing a substance that inactivates the enzyme is provided inside the portion containing the enzyme. The edible composition according to claim 1, wherein a part containing an enzyme and a part containing a substance which inactivates the enzyme are separately prepared and then adhered. The edible composition according to claims 1 to 6, wherein the enzyme is dextranase. The edible composition according to claim 1, wherein the enzyme-inactivating substance is a sour agent. The edible composition according to claim 1, wherein the edible composition is a chewing gum.