JP2009072124A - Granular food composition and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a granular food composition which is soft and pleasant to the tongue, is free of sensation of surface roughness and collapses quickly in oral cavities, does not leave sensation of surface roughness, and moreover, has more markedly promoted absorbability, after being administered, than conventional granular food compositions. <P>SOLUTION: Dry Cordyceps sinensis Sacc. and water are mixed with each other at a rate of 1 kg and 9 liter, respectively, and then refluxed at 95 to 100°C for 5 hours to obtain a hot water extract. The extraction residue is dried, crushed, and then mixed with 15 MPa carbon dioxide at a flow rate of 700 liter/hour at 40°C, to obtain a supercritical fluid extract. The prepared hot water extract is mixed with dextrin as a vehicle, processed into a proper aqueous solution, and then spray-dried to obtain fine grains. The fine grains are transferred to a stirring granulator, mixed with this supercritical fluid extract, kneaded and then stirred and mixed uniformly. The mixture is transferred to an extrusion granulator, extruded into granules, dried and then graded to obtain the granular food composition. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a granular food composition and a method for producing the same. More specifically, by using this production method, a granular food composition is obtained that has a smooth texture, does not feel rough, disintegrates rapidly in the oral cavity, and does not leave a rough feeling. Furthermore, the present invention relates to a granular food composition in which the absorption rate after taking is significantly promoted as compared with conventional products.

  In food compositions and pharmaceutical preparations, granules, tablets or capsules are employed as the form of preparation. Tablets are most often used because of their ability to control sustained release and sustainability, and because they are easy to take for the elderly. Granules are originally in a form that makes it easy to take powders, but they are also difficult to take compared to tablets, and there are drawbacks such as difficulty in adjusting sustained release. However, granules are widely used in that the active ingredient can be formulated in as high a concentration as possible and can be absorbed quickly into the mucous membrane.

  In order to form a granule form, a granulation process is required. However, a highly cohesive component contained in the preparation, an excipient such as sugar, and a binder are aggregated and dried in this process. It is an unavoidable phenomenon that roughness is inevitably caused by change.

  Basidiomycetes such as Cordyceps, Agaricus, Meshimakobu, Chaga, Hanabiratake, Matsutake, Maitake, Yamabushitake, Ganoderma are widely used for health foods, and various forms of food compositions are marketed. These are rarely used as such in health foods and are generally used in the form of extracts.

  When these are formulated as granules, there is a phenomenon in which the polysaccharides contained in these extracts further affect the cohesiveness during granulation and become rough.

  The present invention pays attention to the disadvantages of such a granule, and as a result of examining a method for producing a granule in which all the active ingredients extracted from basidiomycetes are condensed, the tongue feel is smooth, there is no roughness, and the oral cavity It is said that a granular food composition that disintegrated quickly and did not leave a rough feeling was obtained. Furthermore, by using the production method of the present invention, a granular food composition in which the absorption rate after taking is significantly accelerated as compared with conventional products is provided.

  As literature on the method for producing food compositions of these basidiomycetes, a predetermined amount of starch degradation product and crystalline cellulose are added to Agaricus extract and / or Agaricus dry powder, and an aqueous alcohol solution is added to perform stepwise granulation treatment. A characteristic granule production method (see Patent Document 1) is disclosed. This method solves the problems that the granules are difficult to dissolve in water, clogged in the throat in the mouth, and the bad taste peculiar to Agaricus is directly felt in the mouth. According to a method for producing a granule containing Hanabira bamboo, characterized by adding a predetermined amount of an excipient such as reduced maltose starch syrup or crystalline cellulose to dried dried bamboo shoots and / or an extract of Hanabira bamboo, and subjecting to granulation treatment There is a disclosure of the resulting Hanabira bamboo-containing granules (see Patent Document 2). This is related to the granule containing Hanabiratake, which has solved the problems such as clogging in the throat in the mouth, difficulty in smoothly releasing powder when opened from a container such as a film stick, and powder flying when opened. . These are all inventions relating to a method for producing granules that improve the taste and ease of drinking of food compositions containing basidiomycetes, and do not focus on the rough feeling that occurs in the granulation process.

  The following literature is mentioned as literature regarding the cancellation of the roughness at the time of granulation at the time of manufacturing a food composition. In producing a food or pharmaceutical containing creatine in the form of granules and compressed tablets, after pulverizing creatine in advance, the production of creatine particles in the process of mixing raw materials, granulation and tableting By adjusting the diameter to 5 μm to 200 μm, it is possible to obtain a tablet which prevents the occurrence of sandy roughness and prevents the granules and tablets from sticking to the teeth when biting (see Patent Document 3). This is an example in which the defect of a crystalline drug having low solubility is solved by controlling the particle diameter.

JP 2001-112429 A JP 2004-290158 A JP 2000-245396 A

  However, there is no report which paid attention to the rough feeling of the granular composition containing the active ingredient extracted from basidiomycetes. In particular, there is no report on an effective means for solving these problems by using a new texture-preventing component for eliminating the texture. Moreover, there is no report example that the absorption rate after taking was significantly promoted by the production method.

  The present invention relates to a method for producing a granule in which all the active ingredients extracted from basidiomycetes are condensed, and a composition thereof, which is smooth to the touch, has no roughness, and rapidly disintegrates in the oral cavity. Thus, the present inventors have intensively studied a method for obtaining a granular food composition that does not leave a rough feeling and that has a significantly enhanced absorption rate after taking compared to conventional products.

  As a result of conducting research to solve the above problems, the present inventor produces granules by using an extract obtained by extraction from basidiomycetes with a supercritical fluid or subcritical fluid in a granulation step. Therefore, it has been found that all of these problems can be solved, and the present invention has been completed.

  According to the present invention, the texture of the tongue is smooth, does not feel rough, disintegrates rapidly in the oral cavity, does not leave a rough feeling, and has a significantly enhanced absorption rate after taking compared to conventional products. A granular food composition with high purity is obtained by condensing all the fungal extracts.

  An embodiment of the present invention will be described.

  As basidiomycetes used in the present invention, cordyceps, Agaricus, Meshimakobu, Chaga, Hanabiratake, Matsutake, Maitake, Yamabushitake, Reishi, etc. can be used.

  When producing a granular food composition containing these extracts, first, the dried product of these basidiomycetes is pulverized and subjected to hot water extraction to obtain an extract. To this, an excipient such as corn starch, crystalline cellulose, dextrin, lactose, etc. is added, followed by spray drying and the like, followed by drying and sieving to obtain fine granules. This fine granule is granulated to prepare it.

  As granulation methods for producing granules, there are dry granulation methods and wet granulation methods. The dry granulation method is a production method in which raw powder and binder are mixed, and then a strong pressure is applied to make slugs (small lumps), which are pulverized and classified to obtain a certain particle size. It is as. On the other hand, the wet granulation method is a method in which the raw material powder is once wetted, and then the particle size is increased or a constant particle size is adjusted, such as extrusion granulation method, rolling granulation method, spraying method, etc. In addition, as a method for producing granules, wet granulation is generally performed.

  The extrusion granulation method is a production method in which a binder solution is added to a raw material powder, kneaded, and extruded from a screen. The rolling granulation method is a production method in which powders are agglomerated by giving rotation or vibration to the raw material powder in a wet state to obtain constant particles. In the spraying method, a raw material prepared in a slurry state is sprayed in a fine droplet state using a special granulator, and dried by hot air and dried for granulation.

  Of these, the production method used in the present invention is not particularly limited, although the extrusion granulation method, which is a wet granulation method, is preferable because uniform granules are easily obtained.

  In the present invention, granules prepared by adding excipients to a basidiomycete hot water extract are subjected to granulation treatment using a wet granulation method to obtain granules. First, the fine granules are put into a stirring granulator, and an extract obtained by supercritical fluid or subcritical fluid extraction from a basidiomycete fruit body and / or mycelium prepared separately is added, and kneading is started. .

  In order to obtain an extract obtained by extracting basidiomycetes with a supercritical fluid or a subcritical fluid, a supercritical fluid extraction method or a subcritical fluid extraction method using a supercritical extraction device is used. There is no particular limitation on the extraction agent used in the supercritical fluid extraction method or the subcritical fluid extraction method, for example, water, carbon dioxide, ethylene, propylene, ethane, propane, dinitrogen monoxide, chlorodifluoromethane, chlorotrifluoromethane, Xenon, ammonia, methanol, ethanol, and the like can be used. However, since the final product is a food, it is preferable to use carbon dioxide in view of safety, toxicity due to mixing into the product, and the like. The extraction pressure can be appropriately selected according to the critical pressure of the extractant to be used, but it is usually preferably 3 to 70 MPa, particularly 4 to 60 MPa, most preferably when carbon dioxide is used. 5-40 MPa.

  As the agitation granulator at the time of kneading, a high speed mixer (manufactured by Freund Corporation), a vertical granulator (manufactured by Fukae Powtech) or the like can be used. At this time, ethyl alcohol or water may be added in order to obtain an appropriate wet state, but it is easier to obtain a rough granule if it is minimized as much as possible. Next, this is transferred to an extrusion granulator and granulation is started. As an extruding granulator, a dome gran (made by Fuji Powder) or the like can be used. Since the extruded portion of the dome granule has a dome shape, uniform granules can be prepared. Granules are produced by drying and sizing this. The drying includes a fluidized drying method and shelf drying (stationary drying), but is not particularly limited. A flow coater (manufactured by Freund Sangyo) that can be mixed, granulated, and dried by a single machine, or a glat fluidized granulator / dryer (manufactured by POWREC Co., Ltd.) can also be used.

  Next, the present invention will be described more specifically with reference to examples. The technical scope of the present invention is not limited by these.

[Example 1] Method for producing granular food composition using Cordyceps sinensis Water is added to dried Cordyceps sinensis (9 liters of water per kg of Cordyceps sinensis ) and refluxed at 95-100 ° C for 5 hours. After extraction, the extract was collected by filtration, the solvent was removed, and a hot water extract of Cordyceps was obtained. Next, a supercritical fluid extract of Cordyceps sinensis is prepared using a supercritical extraction apparatus. The extract residue sample of Cordyceps sinensis previously extracted is further dried and ground. After adding 0.003% ethanol as an entrainer, supercritical state while adjusting the flow rate of carbon dioxide of 15 MPa at 40 ° C. under atmospheric pressure at the outlet of the separation tank to 700 liter / hour Of carbon dioxide. Thereafter, the pressure in the extraction tank was reduced, the extract was taken out, and a supercritical fluid extract of Cordyceps was obtained. Dextrin was added as an excipient to the hot water extract of Cordyceps prepared earlier to prepare an appropriate aqueous solution, and fine particles were obtained by spray drying. This is transferred to a stirring granulator (high speed mixer), and the supercritical fluid extract of Cordyceps prepared above is added, kneaded, and mixed and stirred uniformly. Next, the mixture was transferred to an extrusion granulator, extruded into granules, dried and sized, and a granular food composition was obtained.

[Comparative Example 1] In a granular food composition containing a hot water extract of Cordyceps sinensis and a supercritical fluid extract, a manufacturing method that does not use the supercritical fluid extract in the granulation process. Water is added to the dried Cordyceps sinensis dry product. (The same ratio as in Example 1) In addition, after extraction by refluxing at 95-100 ° C for 5 hours, the extract was collected by filtration, the solvent was removed, and a hot water extract of Cordyceps was obtained. This extraction residue sample is further dried and ground, and a supercritical fluid extract of Cordyceps is prepared using a supercritical extraction device. After adding 0.003% ethanol as an entrainer, supercritical state while adjusting the flow rate of carbon dioxide of 15 MPa at 40 ° C. under atmospheric pressure at the outlet of the separation tank to 700 liter / hour Of carbon dioxide. Thereafter, the pressure in the extraction tank was reduced, the extract was taken out, and a supercritical fluid extract of Cordyceps was obtained. This supercritical fluid extract and the hot water extract of Cordyceps sinensis prepared above were mixed, dextrin was added as an excipient to prepare an appropriate aqueous solution, and fine granules were obtained by spray drying. Next, this is transferred to an agitation granulator, and for the purpose of imparting a binder and moisture, an aqueous lactose solution is added, kneaded, and mixed and stirred uniformly. Next, the mixture was transferred to an extrusion granulator, extruded into granules, dried and sized, and a granular food composition was obtained.

[sensory evaluation]
(A) Test Method The granular food compositions of Example 1 and Comparative Example 1 were subjected to sensory evaluation by 10 dedicated panelists. The evaluation was carried out for three items of smooth touch (feeling of roughness), disintegration property in the oral cavity, and feeling of roughness after disintegration. The evaluation criteria are as shown below.
(B) Test results Table 1 shows the test results. A numerical value shows the average value of the score of 10 panelists.
[Evaluation criteria]
(1) Smoothness of tongue touch 1: Smooth without roughness 2: Feeling slightly rough 3: Feeling rough (2) Disintegration 1: Immediately melted and not bothered 2: Slightly worried 3: Remains difficult to melt (3) Roughness after collapse 1: Smooth without any roughness 2: Slightly feels rough 3: Feels rough

  From the results in Table 1, the granule of Example 1, which is the production method of the present invention, has a lower score for all three items than Comparative Example 1, and the granular food composition of the present invention is clearly It was confirmed that was smooth and free of roughness, excellent disintegration in the oral cavity, and no roughness after that.

[Permeability test]
(A) Test method The granular food compositions of Example 1 and Comparative Example 1 were subjected to a permeability test using a commercially available evaluation kit (manufactured by Nippon Becton Dickinson Co., Ltd., BD Genest pre-coated PAMPA plate system). This system is a 96-well insert system consisting of a filter plate pre-coated with a PAMPA membrane and a receiver plate. A sample is added to the lower layer, a buffer solution is added to the upper layer, and after standing at room temperature, the sample concentrations in the upper and lower layers The permeation rate is calculated by measuring The sample concentration was based on the concentration of adenosine in cordyceps.
(B) Test results Table 2 shows the results of the adenosine quantitative test in the samples. It was confirmed that Example 1 and Comparative Example 1 contain the same concentration of adenosine. next,
Upper layer / (upper layer + lower layer) × 100
Thus, the adenosine transfer rate (%) to the upper layer was determined. A test was conducted with respect to the adenosine transfer rate (average value of 2 times) after 2.5 hours, after 5 hours, and after 7.5 hours, and the results are shown in FIG.

  From the results of FIG. 1, the granule of Example 1 using the production method of the present invention has a higher migration rate than Comparative Example 1, and the value after 2.5 hours is 4.3 times. The value after 7.5 hours showed a 4.6-fold transfer rate. This test (BD Gentest precoated PAMPA plate system) is useful as a tool for predicting drug permeability in vivo and is a test method having a high correlation with absorption in humans. Therefore, it was confirmed that the granular food composition using the production method of the present invention has a significantly accelerated absorption rate after taking compared to the comparative product.

  Next, the manufacturing method of the granular food composition of this invention and the granular food composition using the manufacturing method are demonstrated by an Example.

[Example 2] Method for producing granular food composition using Agaricus fruit body Water is added to the dried fruit body of Agaricus blazei (10 liters of water per 1 kg of dried Agaricus fruit body), After extraction by refluxing at 95 to 100 ° C. for 5 hours, the extract was collected by filtration, and the solvent was removed to obtain a hot water extract of Agaricus fruiting body. Next, a supercritical fluid extract of Agaricus fruiting bodies is prepared with supercritical carbon dioxide using a supercritical extraction apparatus. The extraction residual sample of Agaricus fruiting body that has been subjected to the extraction process is further dried and pulverized. The extraction conditions were a temperature of 40 ° C., a pressure of 14 MPa to 15 MPa, and a time of 5 hours. Next, corn starch and lactose were added to the hot water extract of Agaricus fruit bodies as excipients to prepare an appropriate aqueous solution, and fine granules were obtained by spray drying. This is transferred to a stirring granulator, and the supercritical fluid extract of Agaricus fruit body prepared earlier is added, kneaded, and mixed and stirred uniformly. Next, the mixture was transferred to an extrusion granulator, extruded into granules, dried and sized, and a granular food composition was obtained.

[Example 3] Production method of granular food composition using red ganoderma turf The dried red ganoderma pulverized product was added with water (9 liters of water per 1 kg of red ganoderma lucidum) at 95-100 ° C. After extraction by refluxing for 5 hours, the extract was collected by filtration, the solvent was removed, and a hot water extract of red ganoderma was obtained. The extraction residue sample is further dried and pulverized, and a supercritical fluid extract is prepared using supercritical carbon dioxide gas. The conditions are a temperature of 60 ° C., a pressure of 25 MPa, and a time of 5 hours. Carbon dioxide and the extract were separated to obtain about 10 g of the extract. Next, crystalline cellulose and lactose were added as excipients to the hot water extract of red ganoderma prepared previously to prepare an appropriate aqueous solution, and fine granules were obtained by spray drying. This is transferred to a stirring granulator, and the supercritical fluid extract of red ganoderma prepared previously is added, kneaded, and mixed and stirred uniformly. Next, the mixture was transferred to an extrusion granulator, extruded into granules, dried and sized, and a granular food composition was obtained.

  It was confirmed that the granular food composition according to the present invention obtained as described above has a smooth texture and no rough feeling, is excellent in disintegration in the oral cavity, and does not remain rough thereafter. Also in the permeability test, a high migration rate was shown.

It is an image which compares the adenosine transfer rate of Example 1 and Comparative Example 1.

Claims (3)

In a food composition containing a basidiomycetous fruit body and / or a mycelium hot water extract, the hot water extract is dried and granulated together with an excipient, and then the basidiomycet fruit body and / or mycelium A method for producing a granular food composition, comprising granulating using an extract obtained by extraction from a body with a supercritical fluid or a subcritical fluid. The method for producing a granular food composition according to claim 1, wherein the basidiomycetes are one or more selected from the group consisting of Cordyceps sinensis, Agaricus, Meshimakobu, Chaga, Hanabiratake, Matsutake, Maitake, Yamabushitake and Reishi. . The granular food composition using the manufacturing method of Claim 1 or 2.

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