JP2012085615A - Compound material-containing composition, and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To inhibit a spicy taste etc., developed by reasons such as the low concentration of a compound material etc., in a composition, and also to inhibit decomposition of raw materials of a food or a medicine caused by reasons such as the low concentration of the compound material etc., in a beverage.SOLUTION: This method for producing the composition obtained by dispersing the compound material containing the raw materials of the food or medicine, a plant sterol ester and a cyclodextrin in water is characterized by comprising a process of adding the cyclodextrin further so that the total amount of the cyclodextrin to the composition becomes ≥0.6 wt.%, when the amount of the cyclodextrin contained in the compound material is <0.6 wt.% to the composition.

Description

  The present invention relates to a composition such as a beverage in which a complex containing a food or pharmaceutical raw material, a plant sterol ester and a cyclodextrin is dispersed in water, and a method for producing the same.

As one of the lipophilic components having a pungent taste and aroma, capsaicins, which are pungent components of pepper, for example, have an appetite enhancing action, a vasodilation / contraction action, a salivary secretion enhancing action, a gastric acid secretion enhancing action, an intestinal peristaltic movement It is known to have various effects useful for living bodies, such as an enhancing action, a circulatory system cholesterol level lowering action, an energy metabolism enhancing action, and a bioactive peptide release enhancing action. The scope of application was limited.
In order to suppress the pungent taste of capsaicins, a novel capsaicinoid glycoside has been proposed in which the strong pungent taste has been eliminated by modifying the molecular structure of capsaicinoid (Patent Document 1). However, since this capsaicinoid glycoside is a novel chemical synthetic substance, its use in foods and drinks has not been approved.
Moreover, the masking agent characterized by containing polyglycerol condensed ricinoleic acid ester and the foodstuff containing this masking agent are proposed (patent document 2). Specifically, a masking agent-containing lar oil obtained by adding 0.1% chili extract oil and 0.5% hexaglycerin condensed ricinoleate to sesame oil is disclosed. However, this masking agent has a limited range of application to foods and drinks containing a large amount of oil, and since it has a wax-like scent, it tends to affect the flavor of the food and drinks.
Furthermore, an edible microcapsule characterized in that an edible oil and fat containing capsaicin is used as a core substance, a wall film is formed by a protein and a coacervate, and transglutaminase is used as a curing cross-linking agent for the wall film is proposed. (Patent Document 3). However, when the present inventor actually prepared this edible microcapsule and put it in a beaker with hot water (97 ° C.) and stirred, the core substance leaked and oil floating occurred, which was not suitable for beverages.

In addition to pepper, turmeric, for example, has been used conventionally as a spice, yellow pigment, or herbal medicine, but has recently attracted attention as a health food material. Turmeric is also marketed as processed foods and drinks, tablets, etc., but as a soft capsule formulation that masks the unique bitterness of turmeric and can effectively prevent changes over time, it is a capsule base based on gelatin. A soft capsule formulation in which a material is filled with a required content, wherein the gelatin is prepared by dissolving in electrolytic reduced water having a pH of 8 to 10 and an oxidation-reduction potential of -100 mV to -200 mV. A soft capsule preparation characterized by this is proposed (Patent Document 4).
Thus, the effective action of natural materials such as pepper and turmeric has attracted attention in the food and pharmaceutical fields. As nature and health consciousness grows, not only traditional Chinese herbal medicines and herbal medicines, but also the natural and gentle action of various ingredients such as spices and herbs are favored by people seeking health. It has come to be used as a raw material.

Under such circumstances, the applicant of the present invention is not limited to the pungent taste such as capsaicin, the pungent taste and / or the fragrant taste and / or fragrance of the lipophilic ingredient represented by the bitter taste ingredient such as turmeric extract. As a material that can effectively suppress aroma, a patent application has been filed for a complex containing a lipophilic component having a stimulating taste and / or aroma, a plant sterol ester, and a cyclodextrin, and a method for producing the same (Patent Document 5).
The present applicant has also filed a patent application for a method for suppressing the degradation and degradation of a lipophilic component in the presence of water. The new oil component is stored in the presence of water in the form of the composite (Patent Document 6).
Further, the present applicant is a material containing a hydrophilic component having a stimulating taste or fragrance such as bitterness or pungent taste, and can effectively suppress the stimulating taste or fragrance of the hydrophilic component. And a method for producing the same, a material containing a hydrophilic component that is decomposed in the presence of water, and a material that can effectively suppress the degradation of the hydrophilic component over time and the production thereof For the purpose of providing a method, a patent application has been filed for a complex comprising a plant sterol ester, a hydrophilic component surface-treated with a surfactant, and a cyclodextrin (Patent Document 7).

Japanese Patent No. 3156240 JP 2002-65177 A JP 2003-47432 A Japanese Patent No. 4469660 International Publication No. 2009/005005 Pamphlet International Publication No. 2010/074164 Pamphlet JP 2010-150163 A

  In the process of further research and development of beverages containing the above-mentioned complex by the present inventors, when the amount of the complex to the beverage is reduced to a small amount, the food or pharmaceutical raw material contained in the complex is accompanied accordingly. Despite the fact that the blending amount has decreased, it has been surprisingly found that, for example, a pungency such as capsaicin may be developed, or a lipophilic component or the like may be decomposed.

  In order to solve the above-mentioned problems, it has been found that the pungent taste can be suppressed by further adding cyclodextrin to a beverage in which the pungent taste such as capsaicin has been developed while the inventors have studied. Further, it was found that the decomposition of a new oil component such as gingerol can be suppressed by adding cyclodextrin to a beverage with a small amount of the composite. As a result of the study by the present inventors based on these findings, when the amount of cyclodextrin contained in the complex is less than a specific amount relative to the composition, the total amount of cyclodextrin in the composition is the above. It turned out that the said subject can be solved by adding cyclodextrin so that it may become more than a specific amount.

That is, the present invention provides a method for producing a composition in which a complex containing a food or pharmaceutical raw material, a plant sterol ester and a cyclodextrin is dispersed in water.
When the amount of cyclodextrin contained in the complex is less than 0.6% by weight with respect to the composition, the total amount of cyclodextrin in the composition is 0.6% by weight with respect to the composition. As described above, the present invention provides a method for producing the composition, comprising the step of further adding cyclodextrin.
Further, the present invention is a composition in which a complex containing a food or pharmaceutical raw material, a plant sterol ester and a cyclodextrin is dispersed in water,
The amount of cyclodextrin contained in the complex is less than 0.6% by weight with respect to the composition;
Provided is the composition, wherein cyclodextrin is further added to the composition so that the total amount of cyclodextrin in the composition is 0.6% by weight or more based on the composition .

  According to the present invention, it is possible to provide a beverage that suppresses the pungent taste that is expressed due to the low concentration of the complex in the beverage. Moreover, compositions, such as a drink which suppressed decomposition | disassembly of the foodstuff or pharmaceutical raw material which arises because the density | concentration of the composite_body | complex in a drink is low can be provided.

The composition of this invention contains the composite_body | complex containing a foodstuff or a pharmaceutical raw material, a plant sterol ester, and a cyclodextrin. The complex may further contain a medium chain fatty acid triacylglyceride.
The food or pharmaceutical raw material contained in the complex is not particularly limited, but particularly when a raw material having an irritating taste and / or aroma, or a raw material that tends to deteriorate during storage and is unstable is targeted. It is valid. The complex has a structure in which a food or pharmaceutical raw material is taken into a lipid composed of a plant sterol ester (or a plant sterol ester and a medium chain fatty acid triacylglyceride) and blocked from the outside, that is, a kind of capsule structure. It is thought that there is. Therefore, the food or pharmaceutical raw material applied to the complex is not particularly limited as long as it can be incorporated into a lipid composed of a plant sterol ester (or a plant sterol ester and a medium chain fatty acid triacylglyceride).
Therefore, when the food or pharmaceutical raw material is a lipophilic component, it has good affinity with the plant sterol ester and the medium chain fatty acid triacylglyceride, so that the plant sterol ester, the medium chain fatty acid triacylglyceride and the cyclodextrin are used as they are. To form a complex. Examples of such lipophilic components include capsaicins, which are one of the lipophilic pungent components. Among these capsaicins, capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, vanillyl nonanamide, and vanillyl butyl ether are included. Capsicum extract such as capsicum oleoresin contains a lot of capsaicin and can be suitably used as a raw material containing capsaicins.
In addition, as lipophilic components other than capsaicins, (6) -gingerol, (6) -shogaol, gingeron, (8), (10) -shogaol, and pepper are pungent components of ginger Examples include piperine, piperanine, and sanshool, a pungent component of salamander. As a raw material containing the pungent component of ginger, pepper and salamander, a pepper extract, a ginger extract and a salamander extract can be preferably used.
The present invention can also be applied to a lipophilic bitter component such as a turmeric extract containing a lipophilic component having a bitter taste in addition to the pungent component. Furthermore, the present invention can be applied not only to the above-described spice / lipophilic components, but also to unsaturated fatty acids such as docosahexaenoic acid and eicosapentaenoic acid.
Moreover, the said composite_body | complex can suppress that a lipophilic component is decomposed | disassembled by interaction with light, an enzyme, oxygen, a heat | fever etc., for example by interaction with water or water presence. That is, the complex stabilizes the lipophilic component and improves its storage stability. Therefore, as the lipophilic component, for example, a non-pungent substance having a structure similar to capsaicins, such as capsinoids, unsaturated fatty acids, curcumin which is a pigment component of turmeric, and the like can be suitably used. Effective in improving stability.

When the food or pharmaceutical raw material is a hydrophilic component, it is preferably a hydrophilic component surface-treated with a surfactant in order to increase the affinity with the plant sterol ester and the medium-chain fatty acid triacylglyceride. Examples of such hydrophilic components include caffeine, vitamin B group, betanin, and isobetanin.
Caffeine is a component contained in coffee and tea. Although it has a strong bitter taste, it is known to have physiological effects such as sleepiness prevention, stress relaxation, and obesity prevention.
The vitamin B group is a generic name of eight types of water-soluble vitamins, vitamin B1, vitamin B2, niacin, pantothenic acid, vitamin B6, vitamin B12, folic acid, and biotin, and is also called a vitamin B complex. Many are contained in beans and seeds such as soybeans and pigs and beef liver. In vivo, it is used as a raw material for coenzymes, so it is essential for metabolism in the body.
Betanin and isobetanin are the main components of the red pigment contained in red beet and are used as natural food pigments. It is known that it is bright red, has little color change due to pH, and is stable in the range of pH 4-7, but is unstable to heat.

The plant sterol ester used in the present invention is a substance obtained by esterifying a fatty acid with a hydroxyl group in the sterol skeleton of a plant sterol. Examples of the method for producing a plant sterol ester include an enzyme method using an enzyme. Examples of the enzyme method include a method of using a lipase as a catalyst, mixing plant sterols and fatty acids, and reacting them (30 to 50 ° C. for about 48 hours) to obtain plant sterol esters. In addition, as another synthesis method, a method of obtaining a plant sterol ester by esterification by dehydrating a plant sterol produced from soybean or the like with a fatty acid obtained from rapeseed oil, corn oil or the like in the presence of a catalyst. Etc.
Examples of plant sterols include sterols contained in vegetable oils and fats, such as those extracted and purified from vegetable oils such as soybeans, rapeseed, and cottonseed, and β-sitosterol, campesterol, stigmasterol, It may be a mixture containing brush casterol, fucosterol, dimethyl sterol and the like. For example, soy sterols include 53-56% sitosterol, 20-23% campesterol and 17-21% stigmasterol. As plant sterol, what is marketed as "phytosterol F" (made by Tama Seikagaku Corporation) can also be used.
The fatty acid may be derived from plants, such as those derived from rapeseed oil or palm oil, or may be derived from animals. Examples include myristic acid, stearic acid, palmitic acid, arachidonic acid, oleic acid, linoleic acid, α-linolenic acid, γ-linolenic acid, eicosapentaenoic acid, docosahexaenoic acid, palmitooleic acid, lauric acid and the like.
Preferred plant sterol esters include plant sterols obtained from soybean-derived plant sterols and fatty acids derived from rapeseed oil, and plant sterol esters obtained from soybean and rapeseed-derived plant sterols and palm oil-derived fatty acids. The former includes “Santosterol NO.3” from Saneigen FFI Co., Ltd., and the latter includes “Plant Sterol Fatty Acid Esters” from Tama Biochemical Co., Ltd.

  The medium chain fatty acid triacylglyceride used in the present invention is a medium chain which is octanoic acid (common name caprylic acid) which is a fatty acid having 8 carbon atoms or decanoic acid (common name or puric acid) which is a fatty acid having 10 carbon atoms. It is a triglyceride containing fatty acid as its component.

  The cyclodextrin used in the present invention is a cyclic non-reducing maltooligosaccharide having glucose as a structural unit. As cyclodextrin, any of 6 α-cyclodextrin, 7 β-cyclodextrin, and 8 γ-cyclodextrin can be used, but it is decomposed by human digestive enzymes and soluble in water. Γ-cyclodextrin is preferable because it is high in food and drink, and particularly easy to use in beverages.

The complex can be obtained by mixing a food or pharmaceutical raw material, a plant sterol ester, a cyclodextrin, and a medium-chain fatty acid triacylglyceride as an optional component in the presence of water. When the complex is produced, the amount of plant sterol ester and medium chain fatty acid triacylglyceride varies depending on the target food or pharmaceutical raw material. For example, the amount of plant sterol is 1 part by weight of the food or pharmaceutical raw material. The total amount of ester and medium chain fatty acid triacylglyceride is preferably 0.5 to 30000 parts by weight. The amount of cyclodextrin is preferably 0.00135 to 135 parts by weight, for example, based on 1 part by weight of the total amount of plant sterol ester and medium chain fatty acid triacylglyceride, and is 0 when homogenizing with a homogenizer. More preferably, the amount is 0.0135 to 15 parts by weight. In addition, the amount of water that is allowed to coexist when the complex is produced is preferably 0.01 to 100 parts by weight, for example, 0.1 to 10 parts by weight with respect to 1 part by weight of cyclodextrin. More preferred. The amount of the surfactant when the surface of the hydrophilic component is treated with the surfactant is, for example, preferably 0.0001 to 10 parts by weight with respect to 1 part by weight of the hydrophilic component. More preferred is 10 parts by weight. Moreover, when manufacturing the said composite_body | complex, Preferably it is 40-90 degreeC, More preferably, it is good to carry out by heating at 50-85 degreeC.
In the complex, the ratio of the plant sterol ester and the medium-chain fatty acid triacylglyceride is 9: 1 to 1: 9, more preferably 7: 3 to 3: 7 by weight.
More specifically, the complex can be produced by any of the following methods (1) to (3). However, in order to more effectively suppress the taste and aroma of food or pharmaceutical raw materials, The method (1) is particularly preferred.
(1) A plant sterol ester in which a food or pharmaceutical raw material is dissolved in a plant sterol ester or a mixture of a plant sterol ester and a medium-chain fatty acid triacylglyceride to prepare a mixture containing cyclodextrin and water, and the food or pharmaceutical raw material is dissolved Alternatively, a mixture of a plant sterol ester and a medium chain fatty acid triacylglyceride is mixed with the mixture containing the cyclodextrin and water.
(2) A mixture containing cyclodextrin, water, plant sterol ester and medium chain fatty acid triacylglyceride as an optional component is prepared, and a food or pharmaceutical raw material and water are mixed into the mixture.
(3) A mixture containing a food or pharmaceutical raw material and cyclodextrin is prepared, and water, a plant sterol ester, and medium chain fatty acid triacylglyceride as an optional component are mixed into the mixture.

Of these methods, the method (1) will be described in more detail as follows. That is, in the step of dissolving the food or pharmaceutical raw material in the plant sterol ester and the medium chain fatty acid triacylglyceride, depending on the target food or pharmaceutical raw material, for example, when the food or pharmaceutical raw material is capsaicin 1 part by weight of capsaicin is dissolved in a total of 30 to 30000 parts by weight of a plant sterol ester and a medium chain fatty acid triacylglyceride. In order to dissolve the food or pharmaceutical raw material in the plant sterol ester, the food or pharmaceutical raw material is added to the plant sterol ester and the medium-chain fatty acid triacylglyceride, and this is heated to 40 to 80 ° C, preferably 50 to 70 ° C. It is better to dissolve. Alternatively, the plant sterol ester and the medium-chain fatty acid triacylglyceride may be preheated to 40 to 80 ° C., preferably 50 to 70 ° C., and the food or pharmaceutical raw material may be added and dissolved therein.
In the step of preparing the mixture containing cyclodextrin and water, the amount of cyclodextrin and water is not particularly limited as long as it can form a complex later. For example, the amount of cyclodextrin is, for example, a plant sterol ester. And 0.00135 to 135 parts by weight with respect to 1 part by weight of the total amount of medium-chain fatty acid triacylglycerides, and 0.00135 to 15 parts by weight when homogenizing with a homogenizer. Moreover, as the quantity of water, it is 0.01-100 weight part with respect to 1 weight part of cyclodextrins, for example, and it is preferable that it is 0.1-10 weight part.

In the step of mixing the plant sterol ester in which the food or pharmaceutical raw material is dissolved, the mixture is mixed until the complex of the present invention is formed. The composite formed in this manner is precipitated as a granular material under water when the mixing is stopped and left to stand for a while. In addition, it is preferable to use a mixing apparatus having a strong shearing force such as a kneader when mixing these materials firmly to form a composite.
The obtained composite can be in any form, and can be made into a powder or granule by using, for example, an excipient. Further, it may be in the form of a liquid or paste that is dispersed or emulsified in a solvent such as water.

  Since the complex is easily dispersible in water, it can be incorporated into foods and beverages and pharmaceuticals, and can be provided as various compositions. More specifically, examples of the food and drink containing the composite include liquid compositions such as beverages and gel compositions such as jelly. Here, when the case where the said composite_body | complex is mix | blended with a drink is mentioned as an example, for example, the said composite_body | complex is added to water, an acidulant is added to this, and pH is 4.0 or less, Preferably it is 2.5-3. 0.5, and added to and mixed with raw materials such as sweeteners, fruit juices, flavors, pigments, vitamin C, etc., heated to 65-100 ° C., sterilized, filled and sealed in containers, and heat-sterilized containers A beverage can be produced. Moreover, the jelly with a container can also be manufactured by adding a gelatinizer to the said raw material. Here, in the composition containing the complex, when the amount of cyclodextrin contained in the complex is less than 0.6% by weight with respect to the composition, the pungent taste or the like of the food or pharmaceutical raw material It may develop and may cause degradation such as decomposition. The composition of the present invention suppresses the pungent taste and the like, and suppresses degradation such as decomposition, so that the total amount of cyclodextrin in the composition is 0.6% by weight or more based on the composition. In addition to the complex, cyclodextrin is further added so as to be more preferably 0.65% by weight or more.

In addition, when the amount of cyclodextrin contained in the complex is less than 0.6% by weight with respect to the composition, a pungency such as capsaicin is expressed, or lipophilic components are decomposed. The reason for this is not clear, but is thought to be as follows.
That is, in the complex, a strong part and a weak part of the hydrophobic bond between the plant sterol ester and the cyclodextrin coexist, and when the amount of cyclodextrin in the composition decreases, the cyclodextrin is introduced from the weak part of the hydrophobic bond. It is considered that the capsule structure of the complex is weakened and the components of the food or pharmaceutical raw material easily leak to the outside.

  On the other hand, when cyclodextrin is further added so that the total amount of cyclodextrin in the composition is 0.6% by weight or more with respect to the composition, the cyclodextrin in a portion having a weak hydrophobic bond. It is considered that the capsule structure can be reinforced by preventing release of the capsule. According to the present invention, the amount of cyclodextrin in the complex is suppressed, and the amount of cyclodextrin added to the composition is further adjusted, so that the composition can be prepared from a composition having a large amount of complex to a composition having a small amount. There is an advantage that a complex having the same cyclodextrin content can be used without preparing a complex having a different dextrin content.

The composition of the present invention can also be provided as a liquid composition containing the composite, water, and a thickener, wherein the composite is dispersed in water. That is, although the complex is likely to precipitate in water, a liquid composition in which the complex is dispersed and held in water can be provided by including a thickener. The liquid composition can also be provided as a liquid composition in a container such as a container-containing beverage. In this case, the oil component is not separated in the container, and the oil component is placed on the inner surface of the container. It has the advantage of not sticking.
Examples of the thickener include gellan gum, fermented cellulose, xanthan gum, gum arabic, tamarind gum, guar gum, locust bean gum, karaya gum, tara gum, agar, gelatin, pectin, soybean polysaccharide, CMC (carboxymethylcellulose), carrageenan , Microcrystalline cellulose, propylene glycol alginate, and the like. Among these, it is preferable to use fermented cellulose from the viewpoint that the complex is uniformly dispersed in water and has a good mouthfeel when taken orally.
The amount of the thickener is not particularly limited as long as the complex can be dispersed in water. For example, the thickener may be contained in an amount of 0.01 to 1.0% by weight based on the liquid composition. .

(1) Manufacture of complex 0.0025 part by weight of capsicum oleoresin (capsaicin content 40% by weight), medium chain fatty acid triacylglyceride ("MCT-1" manufactured by J-Oil Mills) 0.12 part by weight Parts and 0.18 parts by weight of plant sterol ester (“Santosterol No. 3” manufactured by San-Ei Gen FFI Co., Ltd.) were placed in a beaker and dissolved by heating in boiling water.
In a stainless steel container, 1.0975 parts by weight of water (80 ° C.) and 1.1 parts by weight of γ cyclodextrin were added and dissolved.
Capsicum oleoresin, medium-chain fatty acid triacylglyceride and plant sterol ester solution were added to the γ-cyclodextrin solution and treated with a rotary homogenizer (5000 rpm for 10 minutes). Furthermore, it processed with the triple type high-pressure type homogenizer (pressure 100MPa), and obtained the composite_body | complex.

(2) Manufacture of beverages (control)
A seasoning solution consisting of sucralose, citric acid, sodium citrate, xanthan gum, and water was prepared. Table 2 shows the amount of each raw material added.
A liquid in which 2.5 parts by weight of the composite was dispersed in the seasoning liquid was prepared.
After the complex dispersion was heated to 93 ° C., it was filled in a container and sealed. Then, it cooled in ice water. The pH of the composite dispersion at this time was 3.5.
The pungent taste of the beverage was not felt and was good.

(Comparative Example 1)
A beverage was prepared in the same manner as the control except that the amount of the complex added was 1/10 of the control.
The pungent taste of the beverage was strong and unsuitable as a beverage.

Example 1
A beverage was prepared in the same manner as in Comparative Example 1 except that 0.99 parts by weight of γ cyclodextrin was added to the beverage.
The pungent taste of the beverage was not felt and was good.

(Comparative Example 2)
A beverage was prepared in the same manner as in the control except that the amount of the complex added was ½ that of the control.
The pungent taste of the beverage was strong and unsuitable as a beverage.

(Example 2)
A beverage was prepared in the same manner as in Comparative Example 2 except that 0.55 parts by weight of γ cyclodextrin was added to the beverage.
The pungent taste of the beverage was not felt and was good.

(Example 3)
Add 0.015 parts by weight of ginger extract (extracted with supercritical carbon dioxide) to 0.06 parts by weight of plant sterol ester heated to 80 ° C and 0.04 parts by weight of medium chain fatty acid triglyceride and dissolve did.
Separately, 0.37 parts by weight of γ-cyclodextrin and 0.37 parts by weight of water were mixed with a TK homomixer while heating to 80 ° C.
To the γ-cyclodextrin solution, 0.115 parts by weight of the oil phase in which the ginger extract was dissolved was added, followed by stirring with a TK homomixer while heating at 80 ° C., and preliminary emulsification was performed.
After preliminary emulsification, a high-pressure homogenizer (LAB1000 pressure: 100 MPa manufactured by MMT) was passed through to prepare a ginger extract-containing composite.
0.855 parts by weight of the ginger extract-containing complex obtained, 0.3 parts by weight of citric acid, 0.12 parts by weight of trisodium citrate and 0.72 parts by weight of γ-cyclodextrin were dispersed in 98.005 parts by weight of water. The mixture was stirred with a mixer for 30 seconds to prepare a ginger extract complex-containing beverage. The beverage was heated to a temperature of 93 ° C., sterilized by holding at 90 ° C. for 3 minutes, and then filled in a pouch. Then, it kept at 83 degreeC for 5 minute (s) in the constant temperature water tank, and performed post-sterilization.

Example 4
Add 0.015 parts by weight of ginger extract (extracted with supercritical carbon dioxide) to 0.06 parts by weight of plant sterol ester heated to 80 ° C and 0.04 parts by weight of medium chain fatty acid triglyceride and dissolve did.
Separately, 0.37 parts by weight of γ-cyclodextrin and 0.37 parts by weight of water were mixed with a TK homomixer while heating to 80 ° C.
To the γ-cyclodextrin solution, 0.115 parts by weight of the oil phase in which the ginger extract was dissolved was added, followed by stirring with a TK homomixer while heating at 80 ° C., and preliminary emulsification was performed.
After preliminary emulsification, a high-pressure homogenizer (LAB1000 pressure: 100 MPa manufactured by MMT) was passed through to prepare a ginger extract-containing composite.
Disperse 0.855 parts by weight of the ginger extract-containing complex, 0.3 parts by weight of citric acid, 0.12 parts of trisodium citrate and 1.08 parts by weight of γ-cyclodextrin in 97.645 parts by weight of water. The mixture was stirred with a mixer for 30 seconds to prepare a ginger extract complex-containing beverage. The beverage was heated to a temperature of 93 ° C., sterilized by holding at 90 ° C. for 3 minutes, and then filled in a pouch. Then, it kept at 83 degreeC for 5 minute (s) in the constant temperature water tank, and performed post-sterilization.

(Comparative Example 3)
Add 0.015 parts by weight of ginger extract (extracted with supercritical carbon dioxide) to 0.06 parts by weight of plant sterol ester heated to 80 ° C and 0.04 parts by weight of medium chain fatty acid triglyceride and dissolve did.
Separately, 0.37 parts by weight of γ-cyclodextrin and 0.37 parts by weight of water were mixed with a TK homomixer while heating to 80 ° C.
To the γ-cyclodextrin solution, 0.115 parts by weight of the oil phase in which the ginger extract was dissolved was added, followed by stirring with a TK homomixer while heating at 80 ° C., and preliminary emulsification was performed.
After preliminary emulsification, a high-pressure homogenizer (LAB1000 pressure: 100 MPa manufactured by MMT) was passed through to prepare a ginger extract-containing composite.
0.855 parts by weight of the resulting ginger extract-containing complex, 0.3 part by weight of citric acid and 0.12 part of trisodium citrate were dispersed in 98.725 parts by weight of water, and stirred for 30 seconds with a mixer. A beverage containing a ginger extract complex was prepared. The beverage was heated to a temperature of 93 ° C., sterilized by holding at 90 ° C. for 3 minutes, and then filled in a pouch. Then, it kept at 83 degreeC for 5 minute (s) in the constant temperature water tank, and performed post-sterilization.

  The beverages prepared in Examples 3 and 4 and Comparative Example 3 were stored at 60 ° C. Beverage ginger before storage and after 2 weeks was quantified by liquid chromatography. The results are shown in Table 4. In addition, the residual rate of gingerol was expressed as a percentage after 2 weeks of storage, with each value before storage (week 0) being 100%. As is apparent from Table 4, Examples 3 and 4 can suppress decomposition of gingerol as compared with Comparative Example 3. In other words, it was found that the stability of the active ingredient in the ginger extract can be improved by adding γ-cyclodextrin additionally in the product formulation during the preparation of processed foods.

Liquid Chromatography Pretreatment Method After 25 g of beverage was centrifuged (3000 rpm for 10 minutes), the supernatant was removed, 3 ml of DMSO (dimethyl sulfoxide) was added, and the precipitate was dissolved by irradiation with ultrasonic waves. Furthermore, the solution was made up to 50 ml with methanol, filtered through a 0.45 μm filter, and used as a test solution.

Liquid chromatography Measurement conditions UV 282nm
Column ODS C18
Flow rate 1.0ml / min
Injection volume 20 μl
Analysis time 30 minutes Mobile phase Acetonitrile: Water: THF (tetrahydrofuran) = 45: 50: 5

Claims (2)

In a method for producing a composition in which a complex comprising a food or pharmaceutical raw material, a plant sterol ester and a cyclodextrin is dispersed in water,
When the amount of cyclodextrin contained in the complex is less than 0.6% by weight with respect to the composition, the total amount of cyclodextrin in the composition is 0.6% by weight with respect to the composition. As mentioned above, the manufacturing method of the said composition characterized by including the process of adding cyclodextrin further. A composition in which a complex containing a food or pharmaceutical raw material, a plant sterol ester and a cyclodextrin is dispersed in water,
The amount of cyclodextrin contained in the complex is less than 0.6% by weight with respect to the composition;
The composition described above, wherein cyclodextrin is further added to the composition so that the total amount of cyclodextrin in the composition is 0.6% by weight or more based on the composition.