JP2005185180A - Mushroom extract-containing composite emulsion - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an emulsion pharmaceutical preparation not giving completely unpalatable taste peculiar to mushroom in view of the fact that mushroom extracts containing β-glucans exhibiting useful actions are widely used in the fields such as health food, medicines and feed, but the mushroom extracts have nasty odor and taste peculiar to mushroom and it is very difficult to continuously orally ingest, and presently, a user drinks or orally ingests for treatment and prevention of sickness enduring the taste, and to provide food and drink, medicines and feed each continuously eatable every day through using the emulsion pharmaceutical preparation. <P>SOLUTION: The emulsion pharmaceutical preparation comprises a W<SB>1</SB>/O/W<SB>2</SB>type composite emulsion containing the mushroom extract in an inner aqueous phase W<SB>1</SB>. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

The present invention relates to a composite emulsion containing a polyglycerin condensed ricinoleic acid ester and a mushroom extract and use of the emulsion in foods, drinks, pharmaceuticals and feeds. More specifically, an aqueous phase W ₁ containing a mushroom extract and an oil phase to which a polyglycerin condensed ricinoleic acid ester is added are mixed to obtain a W ₁ / O type emulsion, and then this W ₁ / O type emulsion is obtained. The present invention relates to an emulsion preparation that can be taken orally without feeling the taste of a mushroom extract by adding a hydrophilic emulsifier and uniformly dispersing it in the aqueous phase W ₂ as a W ₁ / O / W ₂ type emulsion. It can be used in the fields of food and drink, pharmaceuticals, animal feed, and cultured fish feed.

  Conventionally, extracts extracted from mushrooms such as Agaricus blazei, shiitake mushrooms, matsutake mushrooms, kawatake mushrooms and maitake mushrooms have been extensively studied for medical and nutritional purposes. Polysaccharides such as β-glucan, protein glucans, etc. It is reported to be an effective physiologically active substance including polysaccharides such as xyloglucan and RNA protein complexes. This mushroom extract containing β-glucan has a high immunostimulatory ability, and is known to activate immune cells such as NK cells to attack cancer cells and kill cancer. It is also known to have effects such as anti-virus, hypoglycemia, hypotension, cholesterol lowering, and arteriosclerosis improvement. As mushroom extract having an antitumor effect, lentinan extracted from shiitake mushroom, krestin extracted from kawaratake and the like are well known as anticancer agents. However, such an extract containing β-glucan extracted from mushrooms has a odor and taste peculiar to mushrooms and is very difficult to take orally continuously. In addition, the present situation is that the taste is endured and taken or taken orally. In this way, an extract containing β-glucan with a very bad taste having a peculiar odor and taste of mushrooms is used as a cancer preventive food or an immunostimulatory food, so that a healthy person can ingest it daily, capsules, granules, Tablets etc. have been developed, but it is not a product form that enjoys the taste as food. In addition, beverages masked with lemon fragrance and the like are commercially available but insufficient.

JP-A-5-292917 (pages 2-7)

  The present invention provides an emulsion preparation in which the unique taste of mushrooms is not felt at all by preparing a W / O / W type composite emulsion in which a bad taste mushroom extract unsuitable for food and drink is contained in the inner aqueous phase. It is also intended to provide foods, beverages, medicines and feeds that can be eaten daily by humans and animals by oral use of this emulsion preparation.

The inventors of the present invention have completed the present invention as a result of intensive studies in order to achieve the above object. That is, in the present invention, first, an aqueous phase W ₁ containing a mushroom extract is dispersed in an oil phase to which polyglycerin condensed ricinoleic acid ester, which is a lipophilic emulsifier, is added to prepare a W ₁ / O emulsion. _{The 1} / O type emulsion is formed into a W ₁ / O / W ₂ type emulsion by uniformly dispersing it in an aqueous phase W ₂ to which a hydrophilic emulsifier is added.

  ADVANTAGE OF THE INVENTION According to this invention, the emulsion formulation which cannot feel the unique taste of a mushroom can be provided.

  The extract of the mushroom used in the present invention is not particularly limited, but Agaricus blazei (himematsutake, kawariharatake), shiitake, matsutake, kawatake, maitake, enokitake, oyster mushroom, kantake, nameko, mushroom, mushroom, mushroom, mushroom Extracted from the mycelium of the mycelium from the mycelium of the mycelium, heat extract from the mycelium of the mycelium, the extract One or two or more extracted extracts selected from them can also be used. Preferably, Agaricus blazei, shiitake, matsutake, kawatake, maitake, enokitake, oyster mushrooms, citrus mushroom, white jellyfish, buna shimeji mushroom, yamabushitake mushroom, bamboo flakes, enokitake mushrooms, bamboo shoots Extracts are desirable, and one or two or more mixed extract extracts selected from them can also be used. For these mushrooms, use hot water extract of wild species collected, artificial cultivation, artificial culture, etc., or extract these hot mushrooms extracted with hot water after treatment with enzymes such as glucanase and xylase, etc. be able to.

  Oils and fats that disperse the aqueous phase containing these mushroom extract extracts in the present invention are not particularly limited. For example, rice oil, rapeseed oil, palm oil, palm oil, safflower oil, milk fat, soybean oil, corn oil, cottonseed oil And vegetable oils such as sunflower oil and olive oil, marine animal oils such as fish oil, squid oil, squalene and liver oil, and animal oils such as milk fat, beef tallow, pork fat, sheep fat, horse oil and chicken oil. Moreover, you may use synthetic fats and oils, such as fats and oils obtained by hydrogenation of these fats and oils, transesterification, or fractionation, and MCT (medium chain fatty acid triglyceride).

In the preparation of a W ₁ / O emulsion comprising an aqueous phase W ₁ and an oil phase containing a mushroom extract in the present invention, a polyglycerin condensed ricinoleic acid ester, a polyglycerin fatty acid ester, a sorbitan fatty acid which is a lipophilic emulsifier as an emulsifier Examples of the ester include polyglycerin condensed ricinoleic acid ester. This polyglycerin-condensed ricinoleic acid ester is not particularly limited, but from the viewpoint of W ₁ / O emulsifying power, the degree of glycerin condensation of polyglycerin is preferably dimer to hexamer, more preferably tetramer to When a hexamer having a condensation degree of condensed ricinoleic acid of 2 to 8, preferably 6 to 8, a stable emulsion excellent in acid resistance and salt resistance can be obtained. The addition amount of polyglycerin condensed ricinoleic acid ester to be used is not particularly limited, but is 0.5 to 10% by weight, preferably 0.5 to 5% by weight, more preferably 0.5 to 3% by weight based on the fat and oil. % Is desirable.

In preparing the W ₁ / O emulsion in the present invention, the polyglycerin condensed ricinoleic acid ester is added to the oil and fat heated to 5 to 80 ° C., preferably 30 to 80 ° C., more preferably 50 to 80 ° C. After uniform dispersion, an aqueous solution containing a mushroom extract extract is successively added to and dispersed at 20 to 80 ° C. to prepare a W ₁ / O type emulsion. The W 1 _{/ O} emulsion when creating temperature, taking into account the freezing point and the melting point of the fat to be used, is preferably performed at a temperature above the melting point or freezing point. The W ₁ / O ratio varies depending on the purpose, but a mixing ratio of water phase: oil phase = 9: 1 to 1: 9 is suitable. The W ₁ / O emulsion is prepared using a stirrer such as a homomixer so that the average diameter of the inner aqueous phase W ₁ is 0.1 to 50 μm, preferably about ₁ to 30 μm. In the case of using a TK homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.), it may be about 5000 minutes at 5000 rpm. The water droplets in the inner aqueous phase under stirring are observed with an optical microscope (magnification 100 to 500 times), and conditions for setting the most preferable diameter are set.

In the present invention, the conditions for uniformly dispersing the W ₁ / O emulsion obtained as described above in the outer aqueous phase is not particularly limited, but in consideration of the melting point and freezing point of the oil used, It is desirable to carry out at a temperature higher than the melting point or freezing point. The W ₁ / O emulsion obtained above is kept at a temperature higher than the melting point or the freezing point, and immediately mixed in the aqueous phase (outer aqueous phase) W ₂ to which a hydrophilic emulsifier is added, and a stirrer such as a homomixer or a homogenizer Mix using an emulsifier. The hydrophilic emulsifier used in the present invention is not particularly limited, and examples include HLB7 or higher sugar ester, lecithin, enzymatically decomposed lecithin, polyglycerin fatty acid ester, polysorbate, etc. It is preferable to add to the phase, and when the W ₁ / O emulsion is uniformly dispersed in such an external aqueous phase, if the stirring action or emulsifying action is too strong, the W ₁ / O emulsion is excessively broken. It is necessary to be careful because it becomes fine droplets and the mushroom extract cannot be enclosed in the droplets, and the bad taste of the mushroom extract is expressed. For this purpose, it is advisable to set appropriate conditions for stirring or homogenization. Specifically, it can be prepared in about 1 minute at 10,000 rpm using a TK homomixer.

When an emulsion is formed as described above, it is possible to obtain a product that does not express the taste of a mushroom extract consisting of a stable W ₁ / O / W ₂ type emulsion of W ₁ / O droplets immediately after completion of the above mixing. it can. Incidentally, W _{1 /} O _/ W ₂ type emulsions and their preparation techniques of the present invention, food products, pharmaceuticals, it can be used in the field of feed. In the case of beverages and liquid foods in particular, a W ₁ / O / W ₂ type composite emulsion preparation may be separately prepared and added to the product, but the W ₁ / O type emulsion may be directly added to the beverage or food. it may be W _{1 /} O / W ₂ type multiple emulsion beverage or food dispersed in. Examples of such foods and drinks include milk drinks, fermented milk, yogurt drinks, yogurt, soy milk drinks, nutritional drinks, ice cream, cakes, fried foods, jelly, mayonnaise, tofu, etc., and taste of mushroom extract It is possible to obtain a food or drink that does not develop. Further, it animal feed, also be mixed with W _{1 /} O / W ₂ type multiple emulsion in farmed fish feed.
Hereinafter, the present invention and its effects will be described in detail with reference to examples, but the present invention is not limited thereto.

Example 1
Agaricus Blazei hot water extraction, the extract liquid W ₁ of the powder 10g of freeze-dried and dissolved in water to 100g prepared. 5 g of condensed ricinoleic acid hexaglycerin (Sunsoft Sunsoft # 818TY) 5 g was added to 200 g of safflower oil (Nisshin Oil Co., Ltd.) heated and dissolved, and the mixture was heated to 60 ° C. and homomixer (manufactured by Special Machine Industries) ) (3000 rpm, 5 minutes). Agaricus blazei extract extract W ₁ is added sequentially to safflower oil in which the above emulsifier is dissolved, and emulsified with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) (5000 rpm, 5 minutes) at 50 ° C. W ₁ / O emulsion Of 300 g was obtained.
Next, 300 g of the above W ₁ / O emulsion was added at a temperature of 35 ° C. to 1500 g (W ₂ ) of drink yogurt to which 1.5 g of pentaglycerin monostearate ester (Sunsoft A-181E manufactured by Taiyo Kagaku) was added. Emulsification was performed with a mixer (manufactured by Special Machine Industries) (10000 rpm, 1 minute) to obtain an emulsion. When this emulsion was observed with an optical microscope (magnification 300 times), it was confirmed to be a W ₁ / O / W ₂ type composite emulsion.
After scooping this with a tablespoon, it was delicious without any odor and taste peculiar to Agaricus blazei.

Example 2
Messimacob was extracted with hot water and dissolved in 10 g of freeze-dried powder to prepare 100 g of extract extract W ₁ . 5 g of condensed ricinoleic acid hexaglycerin (Sunsoft # 818TY made by Taiyo Kagaku) is added to 200 g of soybean oil (Nisshin Oil Co., Ltd.) heated and dissolved, and the mixture is heated to 60 ° C. and homomixer (manufactured by Special Machine Industries) (3000 rpm, 5 minutes). Messimacob extract extract W ₁ is sequentially added to soybean oil in which the above emulsifier is dissolved, and emulsified with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) at 50 ° C. (5000 rpm, 5 minutes) to give 300 g of a W ₁ / O emulsion. Obtained.
Subsequently, 300 g of the above W ₁ / O emulsion was added to 1000 g (W ₂ ) of water to which 1.5 g of pentaglycerin monostearate ester (Sunsoft A-181E manufactured by Taiyo Kagaku) was added, at a temperature of 35 ° C. Emulsification (10,000 rpm, 1 minute) was carried out (made by Special Machine Industries) to obtain an emulsion. When this emulsion was observed with an optical microscope (magnification 300 times), it was confirmed to be a W ₁ / O / W ₂ type composite emulsion.
When this W ₁ / O / W ₂ type composite emulsion was scooped and eaten with a tablespoon, the odor and taste peculiar to Meshima Cobb were not felt at all, and it was delicious.

Example 3
Ice cream mix with a composition comprising 14 g of W ₁ / O / W ₂ emulsion of the extract of Meshimakobu obtained in Example 2, 58 g of milk, 20 g of sweetened condensed milk, 7.3 g of sugar, 0.5 g of stabilizer, and 0.2 g of fragrance. Was prepared. The ice cream mix thus obtained was sterilized, homogenized, cooled, aged, filled, and cured according to a conventional method to prepare an ice cream using a W ₁ / O / W ₂ type composite emulsion of Messima Kobu extract. . The obtained ice cream was delicious without any odor and taste peculiar to Meshimakobu.

Example 4
When 10 parts of the W ₁ / O / W type ₂ composite emulsion of the extract of Meshimakobu obtained in Example 2 was added to 100 parts of milk and eaten, the smell and taste peculiar to Meshimakobu was not felt at all and was delicious. .

Example 5
When 10 parts of the W ₁ / O / W ₂ type composite emulsion of the extract of Meshimakobu obtained in Example 2 was added to 100 parts of soy milk and eaten, it was delicious without any odor and taste peculiar to Meshimakobu. .

Comparative Example 1
The same preparation method as Example 1 was performed except that soybean lecithin (manufactured by Taiyo Chemical Co., Ltd., sun lecithin L-8) was used instead of condensed ricinoleic acid hexaglycerin. That is, 5 g of soy lecithin (Sun Lecithin L-8 manufactured by Taiyo Chemical Co., Ltd.) was added to 200 g of safflower oil (Nisshin Oil Co., Ltd.) heated and dissolved. ) (3000 rpm, 5 minutes). Thereafter, 100 g of Agaricus blazei extract extract W ₁ prepared in the same manner as in Example 1 was sequentially added to safflower oil in which the above-mentioned emulsifier was dissolved, and the mixture was mixed at 50 ° C. with a homomixer (made by Tokushu Kika Kogyo) (5000 rpm). 5 minutes) was emulsified to obtain 300 g of a W ₁ / O emulsion.
Next, 300 g of the above mixed composition was added to 1500 g of drink yogurt added with 1.5 g of pentaglycerin monostearate (Sunsoft A-181E manufactured by Taiyo Kagaku) at a temperature of 35 ° C. (10000 rpm, 1 minute) to obtain an emulsion. When this emulsion was observed with an optical microscope (magnification 300 times), it was confirmed that the emulsion composition had very little formation of a W ₁ / O / W ₂ type composite emulsion.
When I ate this with a tablespoon, I could clearly feel the smell and taste peculiar to Agaricus blazei, and it was not delicious.

Comparative Example 2
A preparation method similar to that in Example 1 except that propylene glycol monostearate (Sunsoft No. 25CD manufactured by Taiyo Kagaku) is used in place of the condensed ricinoleic acid hexaglycerin, that is, 200 g of safflower oil (manufactured by Nissin Oil Co., Ltd.) 5 g of propylene glycol monostearate (Sunsoft No. 25CD) made by heating and dissolving, heated to 60 ° C. and homomixer (manufactured by Special Machine Industries) (3000 rpm, 5 minutes) It was fully dissolved. Thereafter, 100 g of Agaricus blazei extract extract W ₁ prepared in the same manner as in Example 1 was sequentially added to safflower oil in which the above-mentioned emulsifier was dissolved, and the mixture was mixed at 50 ° C. with a homomixer (made by Tokushu Kika Kogyo) (5000 rpm). 5 minutes) was emulsified to obtain 300 g of a W ₁ / O emulsion.
Next, 300 g of the above mixed composition was added to 1500 g of drink yogurt added with 1.5 g of pentaglycerin monostearate (Sunsoft A-181E manufactured by Taiyo Kagaku) at a temperature of 35 ° C. (10000 rpm, 1 minute) to obtain an emulsion. When this emulsion was observed with an optical microscope (magnification 300 times), it was confirmed that the emulsion composition had very little formation of a W ₁ / O / W ₂ type composite emulsion.
When I ate this with a tablespoon, I could clearly feel the smell and taste peculiar to Agaricus blazei, and it was not delicious.

Comparative Example 3
Preparation method similar to Example 2 except that glyceryl monostearate (Sunsoft No. 8000 manufactured by Taiyo Kagaku) is used instead of condensed ricinoleic acid hexaglycerin, that is, 200 g of soybean oil (Nisshin Oil Co., Ltd.) is heated. 5 g of glyceryl monostearate (Sunsoft No.8000 manufactured by Taiyo Kagaku) was added to the dissolved product, heated to 60 ° C. and sufficiently dissolved with a homomixer (manufactured by Tokushu Kika Kogyo) (3000 rpm, 5 minutes). . Thereafter, 100 g of Meshimakobu extract extract W ₁ prepared in the same manner as in Example 2 was sequentially added to safflower oil in which the above-mentioned emulsifier was dissolved, and at 50 ° C. with a homomixer (manufactured by Special Machine Industries) (5000 rpm, 5 minutes) 300 g of W ₁ / O emulsion was obtained by emulsification.
Next, 300 g of the above mixed composition was added to 1500 g of drink yogurt added with 1.5 g of pentaglycerin monostearate (Sunsoft A-181E manufactured by Taiyo Kagaku) at a temperature of 35 ° C. (10000 rpm, 1 minute) to obtain an emulsion. When this emulsion was observed with an optical microscope (magnification 300 times), it was confirmed that the emulsion composition had very little formation of a W ₁ / O / W ₂ type composite emulsion.
When this was scooped with a tablespoon, the odor and taste peculiar to Meshimakobu was clearly felt, and it was not delicious.

As is clear from the examples of the present invention, it was confirmed that the W ₁ / O / W ₂ type composite emulsion was completely formed and the mushroom extract was contained in the product of the present invention as compared with the comparative example. It was. By containing the extract of mushrooms, it was a delicious product with no odor and taste peculiar to mushrooms. This makes it possible to provide foods, drinks, medicines, and feed that can be eaten continuously by humans and animals.
Embodiments of the present invention are as follows.
(1) A water phase W ₁ containing a mushroom extract and oils and fats to which a lipophilic emulsifier is added are mixed to produce a W ₁ / O type emulsion, and then the obtained W ₁ / O type emulsion is made hydrophilic. A mushroom extract-containing composite emulsion characterized by being uniformly dispersed in a water phase to which a water-soluble emulsifier is added to form a W ₁ / O / W ₂ type composite emulsion.
(2) an aqueous phase W ₁ containing mushroom extract, polyglycerol condensed ricinoleic acid ester was mixed with the oil or fat added to produce the W _{1 /} O emulsion, followed by W _{1 /} O emulsion obtained Is a W ₁ / O / W ₂ type composite emulsion that is uniformly dispersed in an aqueous phase to which a hydrophilic emulsifier is added.
(3) A water phase W ₁ containing a mushroom extract and a fat / oil added with a polyglycerin condensed ricinoleate whose polyglycerin is a tetramer to a hexamer are mixed to produce a W ₁ / O type emulsion. Then, the obtained W ₁ / O type emulsion is uniformly dispersed in an aqueous phase to which a hydrophilic emulsifier is added to form a W ₁ / O / W ₂ type composite emulsion, which contains a mushroom extract extract-containing composite emulsion .
(4) W ₁ containing an aqueous phase W ₁ containing mushroom extract, a mixture of a degree of condensation of condensed ricinoleic acid was added polyglycerol condensed ricinoleate is a 6-8 fat a mushroom extract / O type emulsion is produced, and then the obtained W ₁ / O type emulsion is uniformly dispersed in an aqueous phase to which a hydrophilic emulsifier is added to form a W ₁ / O / W ₂ type composite emulsion. Mushroom extract-containing complex emulsion.
(5) An aqueous phase containing a mushroom extract and a fat and oil to which polyglycerin is a tetramer to a hexamer and a polyglycerin condensed ricinoleic acid ester having a condensation degree of condensed ricinoleic acid of 6 to 8 is added. Mixing to produce a W ₁ / O type emulsion, and then the obtained W ₁ / O type emulsion is uniformly dispersed in an aqueous phase to which a hydrophilic emulsifier is added to form a W ₁ / O / W ₂ type composite emulsion. A composite emulsion containing a mushroom extract.
(6) An aqueous phase containing a mushroom extract and a fat and oil to which a polyglycerin is a tetramer to a hexamer and a polyglycerin condensed ricinoleic acid ester having a condensation degree of condensed ricinoleic acid of 6 to 8 is added. were mixed at 20 ° C. to 80 ° C. to produce the W _{1 /} O emulsion, the W _{1 /} O emulsion obtained was then uniformly dispersed at 20 ° C. to 80 ° C. in an aqueous phase was added a hydrophilic emulsifier A mushroom extract-containing composite emulsion characterized by being made into a W ₁ / O / W ₂ type composite emulsion.
(7) An aqueous phase containing β-glucan as the mushroom extract and polyglycerin condensed ricinoleic acid ester in which polyglycerin is a tetramer to hexamer and the degree of condensation of condensed ricinoleic acid is 6-8 Oils and fats are mixed at 20 ° C. to 80 ° C. to form a W ₁ / O type emulsion, and then the obtained W ₁ / O type emulsion is homogeneous at 20 ° C. to 80 ° C. in an aqueous phase to which a hydrophilic emulsifier is added. A mushroom extract-containing composite emulsion characterized by being dispersed into a W ₁ / O / W ₂ type composite emulsion.
(8) An aqueous phase containing β-glucan in the mushroom extract and polyglycerin condensed ricinoleic acid ester in which polyglycerin is a tetramer to hexamer and the degree of condensation of condensed ricinoleic acid is 6-8 and oil were mixed at 20 ° C. to 80 ° C. to produce the W _{1 /} O emulsion, and then the W _{1 /} O emulsion obtained, uniform 20 ° C. to 80 ° C. in food products with added hydrophilic emulsifier A mushroom extract-containing composite emulsion, characterized in that it is dispersed in to obtain a food / beverage product of W ₁ / O / W ₂ type composite emulsion.
(9) Mushroom extract was added with an aqueous phase containing β-glucan and polyglycerin condensed ricinoleic acid ester in which polyglycerin is tetramer to hexamer and the condensation degree of condensed ricinoleic acid is 6-8 Oils and fats are mixed at 20 ° C. to 80 ° C. to form a W ₁ / O type emulsion, and then the obtained W ₁ / O type emulsion is homogeneous at 20 ° C. to 80 ° C. in an aqueous phase to which a hydrophilic emulsifier is added. A mushroom extract-containing composite emulsion, wherein the resulting W ₁ / O / W ₂ composite emulsion is added to a food or drink.

In the present invention, the mushroom extract is entrapped in the innermost aqueous phase W ₁ of the W ₁ / O / W ₂ type composite emulsion to stably contain the unique odor and taste of the mushroom. The taste of mushroom extract cannot be felt, and it can be used mainly in the fields of foods and drinks, pharmaceuticals, animal feeds, and cultured fish feeds.

Claims (4)

A W ₁ / O / W type ₂ composite emulsion comprising a mushroom extract in the inner aqueous phase W ₁ . 2. The W ₁ / O / W ₂ type composite emulsion according to claim 1, comprising a polyglycerin condensed ricinoleic acid ester. The W ₁ / O / W ₂ type composite emulsion according to claim 1 or 2, wherein the mushroom extract is an aqueous solution containing β-glucan. Claims 1 to 3 or according mushroom extract containing _W 1 / O / _{W 2} type food product containing a composite emulsion, pharmaceutical, feed.