JP2007159509A - Functional food containing morinda citrifolia, and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a functional food intended for effectively using juice residue of Morinda citrifolia fruits, and improving uncomfortable smell peculiar to Morinda citrifolia extract. <P>SOLUTION: This functional food is obtained by using a dry matter of residue obtained by squeezing extract from Morinda citrifolia fruits, and using extract which is extracted from a dry matter of residue obtained by squeezing extract from Morinda citrifolia fruits. Furthermore, the functional food is obtained by packaging with cyclodextrin extract obtained by squeezing Morinda citrifolia fruits or extract which is extracted from a dry matter of juice residue of Morinda citrifolia fruits. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a functional food containing Yaeyama Aoki, which effectively uses a residue obtained by squeezing an extract from the fruit of Yaeyama Aoki, and improves the unpleasant flavor peculiar to the Yaeyama Aoki extract, and a method for producing the same.

  Yaeyama Aoki (noni, scientific name: Morinda citrifolia) is an evergreen shrub that inhabits the Ogasawara Islands, Ryukyu Islands, Taiwan, China, Southeast Asia, India, Australia and the Pacific Islands. Yaeyama Aoki contains many active ingredients and is known for its high pharmacological effects. For example, Yaeyama Aoki is known to have excellent effects such as improvement of hypertension, suppression of inflammation, analgesia, antibacterial activity, immune system enhancement, and suppression of cancer tumor development.

Various proposals have been made so far to make use of the effectiveness of Yaeyama Aoki.
For example, Patent Document 1 describes health foods and the like made from the roots of Yaeyama Aoki. Patent Document 2 describes health foods obtained by drying fruit and juice of Yaeyama Aoki.

On the other hand, Yaeyama Aoki has a particular unpleasant scent and taste. For this reason, although it contained many active ingredients, there was a problem that this hindered the intake of Yaeyama Aoki.
Therefore, various proposals have been made to improve such an unpleasant scent and taste of Yaeyama Aoki and facilitate its intake.
For example, Patent Document 2 describes that an unpleasant odor peculiar to Yaeyama Aoki can be removed by drying the fruit and juice of Yaeyama Aoki.

In addition, according to the supplement food described in Patent Document 3, by mixing honey with Yaeyama Aoki juice extract, the bad smell and bitterness of Yaeyama Aoki juice can be eased, and at the same time, the effect of Yaeyama Aoki can be preserved or enhanced. It is said that.
Furthermore, in Patent Document 4, by adding pineapple to Yaeyama Aoki, various components contained in Yaeyama Aoki are efficiently absorbed and promoted in the body by interaction with digestive enzymes contained in pineapple, and pineapple It is described that the bitterness and odor of Yaeyamaoki are adjusted and alleviated by the organic acid contained in.

JP 2004-97175 A JP 2003-47438 A JP 2004-229575 A JP 2003-153667 A

In producing such foods using Yaeyama Aoki, a large amount of residue is generated when squeezing fruit juice from Yaeyama Aoki.
That is, when the extract is squeezed from the fruit of Yaeyama Aoki, the extract is obtained at about 50% by weight, while the residue is generated at about 50% by weight.
In the prior art, such residues are not considered at all, and are usually disposed of and are not used.

However, the residue obtained by squeezing the extract from Yaeyama Aoki contains many active ingredients that could not be squeezed. For this reason, it is desirable to make these active ingredients available.
At the same time, it is also desired to more efficiently remove the unpleasant scent and taste that hinder the intake of Yaeyama Aoki.

Therefore, the inventors of the present invention, as a result of earnest research, dried the residue obtained by squeezing the extract from the fruit of Yaeyama Aoki, and using the resulting dried product as a functional food, We succeeded in utilizing the active ingredients contained in.
In addition, the extract obtained by squeezing the fruit of Yaeyama Aoki and the extract extracted from the dried residue of Yaeyama Aoki are included in cyclodextrin, so that the unpleasant aroma and taste of Yaeyama Aoki extract can be efficiently obtained. The inventors have found that this can be reduced, and have completed the present invention.

  That is, the present invention was obtained by using a dried product obtained by drying a residue obtained by squeezing an extract from a fruit of Yaeyama Aoki, and by effectively using the residue and squeezing a fruit of Yaeyama Aoki. An object of the present invention is to provide a functional food containing Yaeyama Aoki which has improved the unpleasant flavor peculiar to Yaeyama Aoki by enclosing an extract or an extract extracted from a dried residue of a juice residue with cyclodextrin, and a method for producing the same .

In order to achieve the above object, the functional food containing Yaeyama Aoki of the present invention has a configuration using a dried product of a residue obtained by squeezing an extract from the fruit of Yaeyama Aoki.
According to the functional food containing Yaeyama Aoki of the present invention, the juice residue of Yaeyama Aoki fruit which has been conventionally disposed of can be dried and used as a functional food.
For this reason, it becomes possible to utilize the active ingredient contained in the squeezed residue of Yaeyama Aoki fruit.
In addition, what consists of 100% of Yaeyama Aoki is contained in the functional food of this invention. The same applies to the following.

Moreover, the functional food containing Yaeyama Aoki of this invention is set as the structure using the extract extracted from the dried material of the residue which squeezed the extract from the fruit of Yaeyama Aoki.
According to the functional food containing Yaeyama Aoki of the present invention, an extract is further extracted from the squeezed residue of Yaeyama Aoki fruit that has been disposed of just after squeezing, and this extract is used as a functional food. be able to.
For this reason, it becomes possible to utilize the active ingredient contained in the squeezed residue of Yaeyama Aoki fruit.

Moreover, the functional food containing Yaeyama Aoki of this invention is set as the structure using the dried material obtained by further drying the residue which extracted the extract from the dried material of the residue which squeezed the extract from the fruit of Yaeyama Aoki.
According to the functional food containing Yaeyama Aoki of the present invention, an extract can be extracted from the squeezed residue of Yaeyama Aoki fruit, and the residue generated by this extraction can be used as a functional food.
For this reason, it becomes possible to utilize the active ingredient contained in the residue which extracted the extract further from the squeezed residue of Yaeyama Aoki fruit.

Moreover, the functional food containing Yaeyama Aoki of the present invention includes an extract obtained by squeezing the fruit of Yaeyama Aoki, or an extract extracted from the dried residue of the squeezed residue of Yaeyama Aoki fruit with cyclodextrin. The configuration is as follows.
According to the functional food containing Yaeyama Aoki of the present invention, the unpleasant flavor peculiar to the Yaeyama Aoki extract can be improved.
For this reason, it is possible to easily ingest the Yaeyama Aoki extract, which has been difficult to ingest in the past even though it contains many active ingredients.

In addition, the functional food containing Yaeyama Aoki of the present invention includes at least one of saccharides, honey, or citric acid added to an extract obtained by inclusion in cyclodextrin of an extract extracted from the dried residue of the fruit juice of Yaeyama Aoki. It is set as the structure which consists of.
According to the functional food containing Yaeyama Aoki of the present invention, a flavor of saccharides, honey, or citric acid can be added to the Yaeyama Aoki extract.
For this reason, it becomes possible to further improve the unpleasant flavor peculiar to Yaeyama Aoki extract.

  In addition, the functional food containing Yaeyama Aoki of the present invention is an extract extracted from a dried product of squeezed residue of Yaeyama Aoki fruit, an extract obtained by inclusion of an extract extracted from this dried product with cyclodextrin, or an inclusion thereof The extract is obtained by concentrating an extract obtained by adding at least one of saccharide, honey, or citric acid to the extract.

In addition, the functional food containing Yaeyama Aoki of the present invention is an extract extracted from a dried product of squeezed residue of Yaeyama Aoki fruit, an extract obtained by inclusion of an extract extracted from this dried product with cyclodextrin, or an inclusion thereof An extract obtained by adding at least one of saccharide, honey, or citric acid to the extract is concentrated and powdered.
According to the functional food containing Yaeyama Aoki of the present invention, a concentrated extract or concentrated extract powder of Yaeyama Aoki can be used as a functional food by using an extract extracted from a juice residue of the fruit of Yaeyama Aoki.
For this reason, it becomes possible to utilize effectively the active ingredient contained in the squeezed residue of Yamae Aoki which generate | occur | produces in large quantities.

In addition, the functional food containing Yaeyama Aoki of the present invention includes an extract obtained by squeezing Yaeyama Aoki fruit, an extract extracted from a dried residue of a Yaeyama Aoki fruit, and an extract extracted from the dried product. Extract obtained by inclusion of dextrin, or extract obtained by adding at least one of saccharides, honey, or citric acid to the inclusion extract, dried extract of the fruit juice residue of Yaeyama Aoki, or extract from the dried product A residue obtained by further drying the residue is added to a dried product and powdered.
According to the functional food containing Yaeyama Aoki of the present invention, when these extracts are pulverized, a dried residue of the fruit juice residue of Yaeyama Aoki can be used as an excipient.
For this reason, the active ingredient contained in the said juice residue and extraction residue can be utilized, and it becomes possible to provide a functional food with higher functionality.

The functional food containing Yaeyama Aoki of the present invention is configured such that the cyclodextrin is at least one of α-cyclodextrin, β-cyclodextrin, or γ-cyclodextrin.
By using these as cyclodextrins, the flavor of Yaeyama Aoki extract can be effectively reduced.

Further, the method for producing a functional food containing Yaeyama Aoki of the present invention is obtained by squeezing Yaeyama Aoki fruit and then drying the residue produced by the squeeze to obtain a dried product, or squeezing Yaeyama Aoki fruit. This is a method of including the extracted extract with cyclodextrin.
When the method for producing a functional food containing Yaeyama Aoki is such a method, the juice residue of Yaeyama Aoki fruit can be used as a functional food, and the unpleasant flavor peculiar to Yaeyama Aoki extract can be improved. .
For this reason, while being able to utilize the active ingredient contained in the squeezed residue of the fruit of Yaeyama Aoki, it becomes possible to make intake of Yaeyama Aoki easy.

ADVANTAGE OF THE INVENTION According to this invention, the dried material obtained by drying the residue which squeezed the extract from the fruit of Yaeyama Aoki can be made into a functional food.
For this reason, it becomes possible to utilize the active ingredient contained in the squeezed residue of Yaeyama Aoki fruit.
Moreover, the extract obtained by squeezing the fruit of Yaeyama Aoki or the extract extracted from the dried product of the squeezed residue can be included with cyclodextrin.
For this reason, it becomes possible to provide the functional food in which the unpleasant flavor peculiar to Yaeyama Aoki is improved.

  The present invention relates to a functional food containing Yaeyama Aoki and a method for producing the same, wherein the juice residue of the fruit of Yaeyama Aoki is dried to obtain a dried product, which is extracted from the juice extract of the fruit of Yaeyama Aoki or the dried product of the juice residue The extract is included in cyclodextrin. Hereinafter, embodiments of the present invention will be specifically described.

(Yaeyama Aoki)
The Yaeyama Aoki used in the present invention is not particularly limited, and the Yaeyama Aoki is an evergreen shrub of the Rubiaceae family that is native or cultivated in the Ogasawara Islands, Ryukyu Islands, Taiwan, China, Southeast Asia, India, Australia, the Pacific Islands, etc. As long as it is any, the kind may be sufficient.
Yaeyama Aoki is said to contain more than 140 nutrients and is known to have excellent pharmacological effects such as improvement of hypertension, suppression of inflammation, analgesia, antibacterial activity, immune system enhancement, and suppression of cancer tumor development. .

(Cyclodextrin)
As the cyclodextrin used in the present invention, for example, α cyclodextrin, β cyclodextrin, γ cyclodextrin and the like can be used. α-cyclodextrin is a glucose in which 6 glucoses are bound in a ring, β-cyclodextrin is a glucose in which 7 glucoses are bound in a ring, and γ-cyclodextrin is a glucose in which 8 glucoses are bound in a ring. Since these components can enclose the components of Yaeyama Aoki extract in the hollow portion, they can be suitably used for the inclusion of Yaeyama Aoki extract.

(Production method)
Next, the manufacturing method of the functional food containing Yaeyama Aoki of this invention is demonstrated using FIG. This figure is a block diagram showing the steps of the method for producing a functional food containing Yaeyama Aoki of the present invention.
The functional food containing Yaeyama Aoki of the present invention is obtained by drying the juice residue of Yaeyama Aoki fruit to a dry product, and including the extract extracted from the juice extract of Yaeyama Aoki fruit or the dried residue of the juice residue with cyclodextrin If it can, it is not particularly limited, as shown in the figure, (A) juice extraction process, (B), (D) drying process, (C) extraction process, (E) inclusion process, (F) It is preferable to set it as the method which has an addition process, (G) concentration process, (H), (I) powdering process, and (J) productization process.
Hereinafter, these steps will be described in order.

(A) Juice process The fruit of Yaeyama Aoki is squeezed to extract the extract. At this time, a large amount of residue is generated. Usually, when the fruit of Yaeyama Aoki is squeezed, about 50% by weight of extract is obtained and about 50% by weight of residue is generated.
This generated residue is then used in the (B) drying step. Moreover, the squeezed extract is used in the subsequent (E) inclusion process.

(B) Drying process Next, the squeezed residue of Yaeyama Aoki fruit is dried with hot air or cold air.
Thereby, the dried product 1 of the squeezed residue of Yaeyama Aoki fruit can be obtained.
In the present invention, in the subsequent (J) commercialization process, functional foods such as beverages, powders, granules, tablets, and capsules are produced using this dried product 1 so that it is contained in the juice residue of Yaeyama Aoki fruit. It is possible to utilize the active ingredients.

(C) Extraction process It is also preferable to effectively utilize the squeezed residue by adding an appropriate extraction solvent to the dried product 1 of the squeezed residue of Yaeyama Aoki fruit and extracting the extract 2.
The extraction solvent used at this time is not particularly limited as long as it can effectively extract the active ingredient of Yaeyama Aoki. For example, water or ethanol can be used. Further, from the viewpoint of extraction efficiency, the ratio of the extraction solvent is preferably about dry product: extraction solvent = 1: 5-10.
In this invention, it is contained in the squeezed residue of a Yaeyama Aoki fruit by manufacturing functional foods, such as a drink, a powder, a granule, a tablet, a capsule, using this extract 2 in a later (J) commercialization process. It is possible to utilize active ingredients.

(D) Drying process Moreover, it is also preferable to produce a dried product 3 by drying the extraction residue generated in the extraction process (C) with hot air or cold air, and to produce a functional food using the dried product 3. .
That is, the extraction residue contains an active ingredient that could not be extracted as an extract. For this reason, in this way, the active ingredient that can be extracted as an extract from the dried product 1 of the squeezed residue of Yaeyamaoki fruit is extracted as an extract 2 and further generated as an active ingredient that cannot be extracted as an extract. The residue to be dried is dried to produce a dried product 3, which can be utilized.
In the present invention, the dried product 3 is used to produce functional foods such as beverages, powders, granules, tablets, and capsules in the subsequent (J) commercialization step, so that they are included in the above extraction residue of the Yaeyama Aoki fruit. It is possible to utilize the active ingredients.

(E) Inclusion process Next, the cyclodextrin is added to the extract 2 extracted from the dried extract 1 of the squeezed extract of Yaeyama Aoki fruit or the squeezed residue of the Yaeyama Aoki fruit, and the inclusion body extract 4 is produced | generated. And in a later (J) productization process, functional foods, such as a drink, a powder, a granule, a tablet, and a capsule, are manufactured using this clathrate extract 4. FIG.

At this time, the cyclodextrin to be added is preferably any one of α cyclodextrin, β cyclodextrin, or γ cyclodextrin, or two or more.
In addition, the masking effect of unpleasant flavor (odor and taste) increases in the order of β cyclodextrin, α cyclodextrin, and γ cyclodextrin.
Thus, the inclusion of the extract 2 from the squeezed extract of Yaeyama Aoki fruit or the dried residue 1 of the squeezed residue of Yaeyama Aoki fruit with cyclodextrin can reduce the unpleasant flavor peculiar to Yaeyama Aoki fruit, It is possible to provide a functional food with improved absorbability.

(F) Addition process In addition, one or more of saccharides, honey, or citric acid is added to the extract 2 or the clathrate extract 4 extracted from the dried product 1 of the squeezed residue of Yaeyama Aoki fruit. Thus, it is also preferable to produce additive extract 5.
If it does in this way, it will become possible to improve the peculiar unpleasant flavor which Yaeyama Aoki extract has.

(G) Concentration process Moreover, it is also preferable to concentrate the extract 2, the clathrate extract 4, or the additive extract 5 extracted from the dried product 1 of the squeezed residue of a Yaeyama Aoki fruit to produce the concentrated extract 6.
In this way, it is possible to obtain a concentrated extract 6 in which the unpleasant flavor peculiar to Yaeyama Aoki is improved, and beverages, powders, granules, and tablets using this concentrated extract 6 in the subsequent (J) productization step. It becomes possible to produce functional foods such as capsules.

(H) Powdering process It is also preferable to produce the concentrated extract powder 7 by pulverizing the concentrated extract 6 with a spray dryer or the like.
In this way, it is possible to obtain a concentrated extract powder 7 with improved unpleasant flavor peculiar to Yaeyama Aoki. In the subsequent (J) commercialization step, beverages, powders and granules using the concentrated extract powder 7 are obtained. Functional foods such as tablets and capsules can be produced.

(I) Powdering step In addition, the extract of Yaeyama Aoki fruit, extract 2 extracted from dried residue 1 of Yaeyama Aoki fruit, clathrate extract 4, additive extract 5, or concentrated extract 6 (in FIG. In this example, the dried product 1 or the dried product 3 (in FIG. 1, an example using the dried product 3) is added to form a powder. It is also preferable to produce.
That is, for example, dextrin can be used as an excipient in pulverizing the above-mentioned various extracts of Yaeyama Aoki, and as this excipient, a dried product 1 of a squeezed residue of Yaeyama Aoki fruit and a dried product of an extraction residue 3 can also be used.
Thus, if the dried product 1 of the squeezed residue of Yaeyama Aoki fruit or the dried product 3 of the extraction residue is used as an excipient, the active ingredient contained in these dried products is added to the extract to produce the extract powder 8. This extract powder 8 can be used to produce a functional food with higher functionality.

(J) Productization process Finally, dried product 1 of squeezed residue of Yaeyama Aoki fruit, extract 2 extracted from this dried product 1, dried product 3 of this extracted residue, clathrate extract 4, additive extract 5, concentrated extract 6. Concentrated extract powder 7 or extract powder 8 is commercialized as functional food 9 such as beverage, powder, granule, tablet, capsule and the like.
For example, when manufacturing a drink as the functional food 9, the extract 2 extracted from the dried product 1 can be filtered and sterilized to obtain a Yaeyama Aoki extract drink. Similarly, the clathrate extract 4, additive extract 5, or concentrated extract 6 can be filtered and sterilized to obtain a Yaeyama Aoki extract beverage.

Moreover, when manufacturing powder as the functional food 9, the extract 2, the clathrate extract 4, the additive extract 5 or the concentrated extract 6 extracted from the dried product 1 is filtered and sterilized, and the dried product is used as an excipient. Powdered 1 or 3 or dextrin can be added to make Yaeyama Aoki extract powder. Of course, the concentrated extract powder 7 or the extract powder 8 can be used as it is to obtain the Yaeyama Aoki extract powder as the functional food 9.
Moreover, when manufacturing a granule as the functional food 9, it is possible to obtain a granular functional food by granulating the dried product 1 or 3 in powder form, the concentrated extract powder 7 or the extract powder 8. it can.

In the case of producing a tablet as the functional food 9, the dried product 1 or 3 is powdered, the concentrated extract powder 7 or the extract powder 8 is granulated into granules, and the resulting granules are compressed into tablets. In this way, a tablet-like functional food can be obtained.
Furthermore, when manufacturing a capsule as the functional food 9, a capsule-shaped functional food is obtained by filling the capsule with the dry powder 1 or 3, the concentrated extract powder 7 or the extract powder 8. Can do.

Hereinafter, although the functional food containing the Yaeyama Aoki of this invention and its manufacturing method are demonstrated more concretely, an Example is given, this invention is not limited by these Examples.
Example 1 squeezes Yaeyama Aoki fruit and dries the generated residue to produce a powder as a functional food.
In Example 2, an extract extracted from the dried residue of the squeezed fruit of Yaeyama Aoki fruit was included by cyclodextrin to produce a Yaeyama Aoki extract beverage as a functional food.

In Example 3, brown sugar was added to the extract extracted from the dried residue of the squeezed residue of Yamae Aoki fruit to produce a Yamae Aoki extract beverage as a functional food.
In Example 4, the extract extracted from the dried residue of the squeezed fruit of Yaeyama Aoki fruit was encapsulated with cyclodextrin, and the dried product of the squeezed residue of the Yamae Aoki fruit was added to obtain a powder as a functional food. Is manufactured.
The comparative example 1 manufactures the Yaeyama Aoki extract drink as a functional food using the extract of a Yaeyama Aoki fruit.

Example 1
1000 g of Yaeyama Aoki was squeezed to obtain 400 to 500 g of squeezed extract of Yaeyama Aoki fruit. At this time, 400 to 500 g of juice residue was generated.
Next, this squeezed residue was dried at 50 to 60 ° C. for 16 to 20 hours using a warm air dryer. As a result, 200 to 300 g of dried Yaeyama Aoki was obtained.
Then, 100 g of this dried product was finely pulverized using a pulverizer to obtain powder as a functional food.

(Example 2)
To 100 g of the dried product obtained in Example 1, 900 g of city water was added as an extraction solvent, and the extract was extracted at 80 to 90 ° C. As a result, 600 to 750 g of Yaeyama Aoki extract was obtained.
Next, 1.5% by weight of β-cyclodextrin was added to the extract extracted from the dried residue of the squeezed residue of Yaeyama Aoki fruit to obtain 600 to 750 g of clathrate extract.
And the Yaeyama Aoki extract drink as a functional food was manufactured using this clathrate extract.

(Example 3)
About 200 g of added extract was obtained by adding 1% by weight of brown sugar to 200 g of the extract extracted from the dried product of the squeezed residue of Yaeyama Aoki fruit obtained in Example 2.
And the Yaeyama Aoki extract drink as a functional food was manufactured using this additive extract.

Example 4
1 g of the dried product obtained in Example 1 was added to 100 g of the clathrate extract obtained in Example 2 (solid content: 1%) to obtain a powder, and a Yaeyama Aoki extract powder was obtained.
And the powder as a functional food was manufactured using this Yaeyama Aoki extract powder.

(Comparative Example 1)
Using the squeezed extract of Yaeyama Aoki fruit obtained in Example 1, a Yaeyama Aoki extract beverage as a functional food was produced.

According to Example 1, the powder as a functional food was able to be manufactured by drying the squeezed residue of Yaeyama Aoki fruit. For this reason, the active ingredient contained in the squeezed residue of Yaeyama Aoki fruit was able to be utilized appropriately.
Moreover, according to Example 2, the unpleasant flavor peculiar to Yaeyama Aoki was able to be improved by including the extract extracted from the dried material of the squeezed residue of Yaeyama Aoki fruit with cyclodextrin. On the other hand, the Yaeyama Aoki beverage produced in Comparative Example 1 had a specific unpleasant flavor.

Furthermore, according to Example 3, the flavor of the extract could be further improved by adding brown sugar to the clathrate extract obtained in Example 2.
Moreover, according to Example 4, in powdering the clathrate extract, the active ingredient contained in the dried residue of the juice residue is added by adding the dried residue of the dried fruit of Yaeyama Aoki fruit as an excipient. Added functional foods with improved effectiveness.

  INDUSTRIAL APPLICABILITY The present invention can be suitably used for functional foods mainly composed of Yaeyama Aoki. For example, it can be suitably used for various functional foods such as beverages, granules, tablets and capsules using Yaeyama Aoki.

It is a block diagram which shows the process of the manufacturing method of the functional food containing Yaeyama Aoki of this invention.

Explanation of symbols

(A) Juice process (B) Drying process (C) Extraction process (D) Drying process (E) Inclusion process (F) Addition process (G) Concentration process (H) Powdering process (I) Powdering process ( J) Commercialization process

Claims (10)

  A functional food containing Yaeyama Aoki, characterized by using a dried product of a residue obtained by squeezing an extract from the fruit of Yaeyama Aoki.   A functional food containing Yaeyama Aoki, characterized by using an extract extracted from a dried residue obtained by squeezing an extract from the fruit of Yaeyama Aoki.   A functional food containing Yaeyama Aoki characterized in that a dried product obtained by further drying the residue of the dried product extracted from the extract in claim 2 is used.   A functional food containing Yaeyama Aoki, comprising an extract obtained by squeezing Yaeyama Aoki fruit or an extract extracted from a dried residue of Yaeyama Aoki fruit with cyclodextrin.   Functionality including Yamaki Aoki characterized by adding at least one of saccharides, honey, or citric acid to an extract encapsulated with cyclodextrin extracted from the dried juice residue of Yaeyama Aoki fruit Food.   An extract extracted from the dried residue of the squeezed fruit of Yaeyama Aoki fruit, an extract in which the extract extracted from this dried product is included with cyclodextrin, or at least one of sugar, honey, or citric acid in the included extract A functional food containing Yaeyama Aoki, which is obtained by concentrating an extract to which is added.   An extract extracted from the dried residue of squeezed fruit of Yaeyama Aoki fruit, an extract in which the extract extracted from this dried product is included in cyclodextrin, or at least one of sugar, honey, or citric acid in the included extract A functional food containing Yaeyama Aoki, which is obtained by concentrating and pulverizing an extract to which is added.   Extract obtained by squeezing Yaeyama Aoki fruit, extract extracted from dried product of squeezed residue of Yaeyama Aoki fruit, extract extracted from this dried product with cyclodextrin, or this inclusion A dried product obtained by further drying a dried residue of a squeezed fruit of Yaeyama Aoki fruit or a residue obtained by extracting the extract from the dried product to an extract obtained by adding at least one of sugar, honey, or citric acid to the extract A functional food containing Yaeyama Aoki, which is made into a powder by adding a product.   The functional food containing Yaeyama Aoki according to any one of claims 4 to 8, wherein the cyclodextrin is at least one of α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin.   A Yaeyama Aoki characterized by squeezing the fruit of Yaeyama Aoki and then drying the residue produced by the squeeze into a dried product, or by enclosing an extract obtained by squeezing the fruit of Yaeyama Aoki with cyclodextrin The manufacturing method of the functional food containing.

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