JP2012111743A - Antiallergic food and drink - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide antiallergic foods and drinks that are highly antiallergic, easy to preserve and environmentally friendly.SOLUTION: The antiallergic foods and drinks contains a pericarp of Citrus jabara. The examples of a pericarp of Citrus jabara for the antiallergic foods and drinks include dried pericarps obtained by a heat drying method, a freeze-drying method, a spray drying method and the like, and those processed into a granular shape. The antiallergic foods and drinks may contain ingredients other than a pericarp of Citrus jabara, for example, reduced maltose and the like.

Description

  The present invention relates to a food / beverage product having high antiallergic properties.

  Jabara is a citrus fruit that is only grown in Kitayama Village, Wakayama Prefecture, Japan. It is a citrus fruit that belongs to yuzu, daidai, kabosu, and has a mellow flavor that is rich in fruit juice and balanced in sugar and acidity.

  Jabara fruit juice contains a lot of vitamins and minerals, and also contains Nariltin, which has antiallergic action, and it has already been confirmed that by continuing to drink it, it has antiallergic action, specifically anti-hay fever action. (See Non-Patent Document 1).

  However, since the rose juice is a liquid, it must be stored in a container, and if it is not refrigerated in a refrigerator, it will rot within a few days after squeezing. There was a problem that it was inconvenient to carry around. In addition, since the amount of each dose is smaller than the capacity of the container for storing the rose juice, the container has to be opened and closed frequently, which has a problem in terms of hygiene. In addition, after squeezing the fruit juice, a large amount of peel remains, and there is a problem that a large amount of fuel is required to incinerate the peel.

Monthly “Clinical Immunology and Allergy”, 50 (3): 360-364, 2008

  Accordingly, an object of the present invention is to provide an antiallergic food and drink that has high antiallergic properties, is easy to store, and is environmentally friendly.

  As a result of intensive studies, the inventors have found that the peel after squeezing the juice of the rose contains a large amount of naryltin and has high antiallergic properties, and completed the present invention. That is, the main feature of the antiallergic food and drink of the present invention is that it contains rose peel. In addition, the antiallergic food / beverage product of this invention may use the dried skin as a pericarp and the processed fruit skin, and may contain components other than a pericarp, such as reduced maltose.

  The antiallergic food / beverage product of the present invention has higher antiallergic properties than jalous fruit juice, and is excellent in preservability because it is solid unlike jalous fruit juice. In addition, it is environmentally friendly because it can use the peels that had been discarded by incineration.

  The antiallergic food / beverage product of the present invention is characterized by containing jello peels. Therefore, the jade peel and its processing method will be described below.

(1) Jara pericarp The Jara perilla used in the present invention can be used without any particular limitation. Among them, since the content of narirutin per unit weight is large, the fruit or pericarp that has been plucked is yellowed. The immature stage fruit is preferred. Here, specifically, the immature stage fruit is preferably a fruit that has been harvested three to four months after fruit set. In addition, since potatoes generally fruit around June, fruits harvested around September to October are preferable.

  Jabara peels can be peeled off from the fruit by hand, peeled off by a known automatic peeler, or residues left after squeezing the fruit juice from the juice press. The residue is preferred.

(2) Processing method The rose peel may be processed into, for example, jam or juice together with sugar or the like in the raw state. However, in order to further improve the storage stability, dried dry peel is preferable. As dried fruit skin, a general method, that is, a heat drying method, freeze drying method, spray drying method or a combination of these methods, in which the fruit is directly or shredded and then dried in the shade, in the sun, or in a dryer. What was manufactured in this way can be illustrated.

  In addition, by drying by the freeze-drying method and then drying by the thermal drying method, limonene contained in the dried pericarp can be evaporated and the bitterness thereof can be suppressed while maintaining a high concentration of nariltin.

  Although this dried peel can be used as it is, it is more preferable to use it after it is processed into a powder form by a general method, that is, a ball mill or the like in consideration of ease of eating.

  Dried pericarp processed into powder can be used alone, but it improves the taste by mixing with flakes, tea sauce, etc., or by mixing with sugars such as reduced maltose and granulating it. Can be made. The dried pericarp processed into granules may be contained in capsules such as enteric capsules to form capsules, mixed with known additives such as magnesium stearate, shaping, etc., and by known formulation techniques It may be a tablet.

  Hereinafter, the present invention will be described more specifically based on examples. However, these examples do not limit the invention described in the claims in any way.

1. Measurement of Nariltin Content in Jara Fruits with Different Harvest Times (1) Preparation of Standard and Preparation of Calibration Curve Dehydrated dry kala peel powder (35 g) is defatted with hexane and extracted with methanol to obtain a methanol extract It was. Use silica gel column chromatography (mobile layer: methylene chloride / methanol system), gel filtration chromatography (Selfadex LH-20, mobile layer: methanol), preparative HPLC (mobile layer: 20% acetonitrile) from methanol extract. Then, nariltin was isolated and purified to obtain 130 mg of a sample.

A calibration curve was prepared by a conventional method using the obtained nariltin and the HPLC method (Y = 1461387X-497, r = 0.9999, 0.0051-5.1 μg). The measurement conditions in the HPLC method are as follows: column: COSMOSIL 5C ₁₈ -AR-II (diameter 4.6 mm × 250 mm), column temperature: 40 ° C., moving bed: 20% acetonitrile (0.8% acetic acid), moving bed flow rate: 1.0 mL / min, detection: UV detector (280 nm).

(2) Measurement of Nariltin content in Jara fruit Five Jara fruits are collected and frozen every month for about one month from September to December from the same tree in Matsue-kita, Wakayama City, Wakayama Prefecture. did. The frozen fruit was thawed overnight in a refrigerator, and then peeled off by hand. The fruit peeled off was squeezed with a juicer to obtain fruit juice. The weight of the obtained peel and fruit juice was measured.

  Nine times the amount of distilled water was added to 5 g of the peel and homogenized. 0.5 g of homogenized fruit and fruit juice was weighed accurately, 50% methanol was added to make exactly 10 mL, and then filtered through a 0.45 μm filter to obtain an analytical sample. The nariltin concentration of this analytical sample was measured by the calibration curve prepared in (1). The results are shown in Table 1.

  From Table 1, it can be seen that pericarp has a higher concentration of nariltin and the amount of nariltin per fruit than fruit juice. In addition, it can be seen that the fruit collected in September for both the peel and fruit juice has a higher narilutin concentration, and the narilutin concentration decreases as the maturity increases with the passage of time from fruit. On the other hand, it can be seen that the amount of nariltin per fruit increases with the passage of time. This is considered to be because the fruit is small if the period from fruit set to fruit picking is short.

  From these results, in order to obtain a high concentration of nariltin, it is appropriate to use the japonica fruit that was harvested from March to April, that is, from September to October. In order to do this, it can be seen that it is appropriate to use the jade fruit that has been harvested from May to June, ie, from November to December.

2. Preparation of antiallergic food and drink (heat drying method) and its antiallergic effect (1) Preparation of antiallergic food and drink The spiciness of jabara fruit (collected in November) was excised with a knife and divided into two halves. The bisected fruit was squeezed with a fruit press and separated into peel and juice. The obtained peels were coarsely crushed, arranged in a drying tray, and dried with hot air at 80 ° C. for 15 hours until the water content was less than 5% by weight. The dried pericarp was pulverized with a ball mill until the average particle size became 100 μm or less. 50% by weight of the crushed pericarp and 50% by weight of powdered reduced maltose (MR-50, Mitsubishi Corporation Foodtech) were mixed. The mixture was granulated and 2 g of the granules were stick-packaged.

(2) Measurement of Nariltin Concentration Extracted from 2 g of the antiallergic food / beverage prepared in (1) with a dimethyl sulfoxide / methanol solution. The volume of the extracted solution was measured, filtered, and used as an analysis sample. The concentration of nariltin in the extract was measured by the HPLC method with reference to the standard substance according to the literature (Kawai et al., J. Agric. Food. Chem., 2001, 49, 3982-3986.). As a result, the concentration of narirutin in the antiallergic food / beverage product was 40.4 mg / g.

  The measurement conditions in the HPLC method are as follows: Column: YMC Pack Pro C18 RS (diameter 4.6 mm x 150 mm), column temperature: 40 ° C, moving bed: A (10 mM phosphate buffer), B (methanol) Use a layer to feed A80% and B20% at a rate of 2 minutes, then use a gradient with a linear concentration gradient so that A55% and B45% 43 minutes after the start of delivery, flow rate of moving bed: 1.0 mL / min, detection: UV detector (280 nm).

(3) Antiallergic effect of antiallergic food and drink Drink the antiallergic food and drink prepared in (2) to 30 adults (18 men and 12 women) who are affected by hay fever according to their symptoms. I let you. As a result, 15 people (10 men, 5 women) with relatively mild symptoms of hay fever are allowed to take antiallergic foods and drinks once a day (dose of narirutin: about 40 mg in total), The symptoms alleviated 100% 1 to 3 hours after drinking. In addition, 10 people (5 men and 5 women) who have moderate symptoms of hay fever can take antiallergic foods and drinks twice a day (drinking amount of Nariltin: about 80 mg in total). The symptoms were alleviated 100% after 1 to 3 days. Furthermore, 5 people (3 men, 2 women) who have relatively severe symptoms of hay fever are taken by taking antiallergic foods and beverages three times a day (dose of nariltin: about 120 mg in total). 1 to 7 days after that, the symptoms were alleviated 100%.

3. Preparation of anti-allergic food and drink (freeze-drying method) and its anti-allergic effect (1) Preparation of anti-allergic food and drink The leaf of jabara fruit (collected in November) was excised with a knife and divided into two halves. The bisected fruit was squeezed with a roller-type fruit press and separated into fruit peel and fruit juice. The resulting peel was crushed and placed in a drying tray and rapidly frozen to -80 ° C. As a result of freezing, the skin was dried and the vacuum was reduced with the drying tray. As a result, a dried skin having a water content of less than 5% by weight was obtained.

  The dried skin was pulverized with a ball mill until the average particle size became 100 μm or less. 50% by weight of crushed pericarp and 50% by weight of powdered reduced maltose were mixed. The mixture was granulated and 2 g of the granules were stick-packaged. The concentration of nariltin in the obtained antiallergic food and drink was measured in the same manner as in Example 2. As a result, the concentration of narirutin in the antiallergic food / beverage product was 55.6 mg / g.

(2) Antiallergic effect of antiallergic food and drink Drink the antiallergic food and drink prepared in (1) to 30 adults (13 men and 17 women) who are affected by hay fever according to their symptoms. I let you. As a result, 10 people (5 men, 5 women) who have relatively mild symptoms of hay fever are allowed to take antiallergic foods and drinks once a day (dose of nariltin: about 55 mg in total). The symptoms alleviated 100% 1 to 3 hours after drinking. In addition, 10 people (3 men, 7 women) who have moderate symptoms of hay fever can take antiallergic foods and drinks twice a day (dose of narirutin: about 110 mg in total). The symptoms alleviated 100% after 1-2 days. Furthermore, 10 people (5 men, 5 women) who have relatively severe symptoms of hay fever are taken by taking antiallergic foods and beverages three times a day (dose of nariltine: about 165 mg in total). 1 to 3 days later, the symptoms were 100% alleviated.

4). Preparation of anti-allergic food and drink (spray drying method) and its anti-allergic effect (1) Preparation of anti-allergic food and drink The spiciness of jabara fruit (collected in November) was excised with a knife and divided into two halves. The bisected fruit was squeezed with a roller-type fruit press and separated into fruit peel and fruit juice. After crushing the obtained skin, it was made pure by a mixer. The obtained jade peel puree was dried with a spray dryer. As a result, a dried skin powder having a water content of less than 5% by weight was obtained.

  50% by weight of dried pericarp and 50% by weight of powdered reduced maltose were mixed. The mixture was granulated and 2 g of the granules were stick-packaged. The concentration of nariltin in the obtained antiallergic food and drink was measured in the same manner as in Example 2. As a result, the concentration of narirutin in the antiallergic food / beverage product was 60 mg / g.

(2) Anti-allergic effect of anti-allergic food / drink The anti-allergic food / beverage prepared in (1) is used twice a day (Naliltin) to 30 adults (15 men and 15 women) who are affected by hay fever. The total dose was about 60 mg). As a result, 1 to 3 hours after drinking, 10 men and 11 women showed improvement in symptoms, and 5 men and 4 women showed significant improvements in symptoms.

5. Preparation of anti-allergic food and drink (troche) (heat drying method) and its anti-allergic effect (1) Preparation of anti-allergic food and drink . The bisected fruit was squeezed with a fruit press and separated into peel and juice. The obtained peels were coarsely crushed, arranged in a drying tray, and dried with hot air at 80 ° C. for 15 hours until the water content was less than 5% by weight. The dried skin was pulverized with a power mill, and the dried skin powder that passed through a 30-mesh sieve was recovered. It was 60.0 mg / g when the narirutin density | concentration of dry skin powder was measured like Example 2. FIG.

  Dry skin powder 12.5 wt%, glucose (Glufinal, Sanei saccharification) 63.5 wt%, crystalline cellulose (microcrystalline cellulose S102, ISP Japan) 10.0 wt%, sucrose fatty acid ester (Ryoto Sugar ester S-370F, Mitsubishi Chemical Foods) 5.0% by weight, anhydrous citric acid (anhydrous citric acid pulverized product, Kyokuto Kasei Kogyo) 4.0% by weight, citrus flavor (dry coat grapefruit # 3261 0.5% by weight, dry coat orange # 1400 1% by weight, Dry coat lime # 2961 1% by weight, Takada fragrance 2.0% by weight, Neotame (Mirassy 200, Dainippon Sumitomo Pharma) 1.0% by weight, fine silicon dioxide (Carburex FPS-500, DSL Japan) 2.0% by weight Mixed. This mixed powder was tableted with a rotary tableting machine so as to have a flat diameter of 20 mm. As a result, a troche-type antiallergic food and drink (nariltin concentration: 15 mg / tablet) having an average weight of 2020 mg, a tablet thickness of 5.23 mm, a moisture content of 6.59 wt% and a hardness of 16.3 kg was obtained.

(2) Anti-allergic effect of anti-allergic food / drink The anti-allergic food / beverage prepared in (1) is applied to 20 adults (10 males and 10 females) who are affected by hay fever four times a day (nariltin (Drinking amount: about 60 mg in total) Sublingual administration. As a result, 5 men and 4 women showed improvement in symptoms, and 5 men and 6 women showed significant improvement in symptoms. In addition, 6 men and 7 women confirmed the effect 5 minutes after administration, and 4 men and 3 women confirmed the effect 10 minutes after administration.

  By the way, Non-Patent Document 1 shows that the score of pollinosis symptoms such as watery, sneezing, nasal congestion, etc. is obtained by drinking 5 ml of Jara juice twice a day in the morning and 10 ml / day for 2 weeks to 4 weeks. Has improved about 50%.

  From the above results, it was proved that the food / beverage product of the present invention using a rose peel has higher antiallergic activity than a conventional food / beverage product using a rose fruit juice.

Claims (8)

  Anti-allergic food and drink containing jade peel.   The antiallergic food or drink according to claim 1, wherein the peels are dried peels.   The antiallergic food or drink according to claim 2, wherein the dried fruit skin is produced by a heat drying method.   The antiallergic food / beverage product according to claim 2, wherein the dried fruit skin is produced by freeze drying.   The antiallergic food / beverage product according to claim 2, wherein the dried skin is produced by a spray drying method.   6. The antiallergic food or drink according to any one of claims 1 to 5, wherein the peels are granular.   The antiallergic food / beverage product according to any one of claims 1 to 6, wherein the roses collected from March to April after fruit set are used.   The antiallergic food or drink according to any one of claims 1 to 7, comprising reduced maltose.