JP2012130261A - Composition for suspension - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a composition for suspension capable of suppressing color change of the composition for suspension itself which may occur when the composition for suspension containing green leaf powder and a calcium compound is dissolved in a solvent.SOLUTION: The composition for suspension which contains any one of egg-shell unbaked calcium, coral unbaked calcium and calcium carbonate, can further suppress strong alkalinization of the solution when the composition is dissolved in the solvent than when a composition for suspension containing baked calcium powder is dissolved. Accordingly, the color change of the composition in the solution can be suppressed, and as a result, the color change of the composition for suspension itself which may occur when the composition for suspension is dissolved in the solvent can be suppressed.

Description

  The present invention relates to a suspension composition containing green leaf powder and a calcium compound.

  For example, suspending compositions that can easily take dietary fiber and nutrients as beverages by dissolving (suspending) in water are widely known as health foods.

  Many of these suspension compositions contain green leaf powder. In addition to the green leaf powder, other suspension compositions containing calcium compounds are also known for the purpose of maintaining bone health. (Patent Document 1).

JP 2007-143451 A

  When the suspension composition containing the green leaf powder and the calcium compound is produced using the technique described in the above-mentioned Patent Document 1, when the used calcium compound is fired, Problems arise. That is, when the suspending composition is dissolved in a solvent (for example, water or beverage), the solution exhibits strong alkalinity, so that the dissolved suspending composition is discolored. Accordingly, there is a problem that the appearance of the solution is deteriorated (a unique color of green leaves is lost).

  The present invention has been made to solve the above-described problems, and the suspending composition itself that can be generated when a suspending composition containing green leaf powder and a calcium compound is dissolved in a solvent. It aims at providing the composition for suspension which can suppress the color change of.

  In order to achieve the above object, the suspending composition according to claim 1 contains green leaf powder and a calcium compound, and the calcium compound includes eggshell unfired calcium and salmon unfired calcium. Alternatively, by using either calcium carbonate, the color change of the suspension composition itself when the suspension composition is dissolved in a solvent is suppressed.

  The suspending composition according to claim 2 is the suspending composition according to claim 1, wherein the green leaf powder is from barley, kale, ashitaba, cabbage, sweet potato stover, tea leaf, mugwort. At least one selected from the group consisting of:

  The suspending composition according to claim 3 is the suspending composition according to claim 1 or 2, and contains vegetable powder in addition to the green leaf powder.

  Further, the suspending composition according to claim 4 is the suspending composition according to claim 3, wherein the vegetable powder is at least from the group consisting of carrots, bitter cucumbers, concentrated tomatoes, green peas, moroheiya and pumpkins. One is selected.

  According to the suspending composition of the present invention, the calcium compound contained together with the green leaf powder is either eggshell uncalcined calcium, salmon uncalcined calcium or calcium carbonate, so it is compared with those containing calcined calcium. Thus, strong alkalinization of the solution when the suspending composition is dissolved in a solvent can be suppressed. Therefore, the color change of the green leaf in the solution can be suppressed, and as a result, the color change of the suspending composition itself that can occur when the suspending composition is dissolved in the solvent can be suppressed. is there.

  Hereinafter, embodiments of the present invention will be described. The present invention is not construed as being limited by the description of the embodiments described later, and various modifications can be made within the scope of the claims.

  The suspension composition of the present invention contains a green leaf powder and a calcium compound (either eggshell uncalcined calcium, salmon uncalcined calcium or calcium carbonate).

  The green leaf powder contained in the suspension composition of the present invention is not particularly limited as long as the green leaf is pulverized. The green leaves include, for example, gramineous plants (barley, wheat, oats, rye and other wheat, rice, whey, straw, millet, acne, corn, sorghum, sugar cane, etc.) green leaves, asteraceae (eg mugwort). , Apiaceae plants (parsley, celery, etc.), Asteraceae plants (mulberry, etc.), Dokudamiaceae plants (Dokudami, etc.), Lamiaceae plants (Perilla, etc.), Brassicaceae plants (Komatsuna, cabbage, broccoli, etc.), Lily family plants Examples include, but are not limited to, green leaves of green plants such as asparagus (such as Asparagus), lindenaceae (such as Morohia), convolvulaceae (such as sweet potato foliage), and red crustaceae (such as spinach). Preferred green leaves include gramineous plants (preferably barley young leaves), celery family plants (preferably Ashitaba), cruciferous plants (preferably kale), convolvulaceae plants (preferably candy foliage) or asteraceae plants (preferably Artemisia). Other examples include cabbage and tea leaves.

  In order to produce powder from the green leaves of the above-mentioned plants, the green leaves of these plants (when described as “green leaves” in this specification, unless otherwise specified, they are used in a concept including plant stems) May be cut to an appropriate size, and if necessary, subjected to a discoloration prevention treatment such as blanching (hot water) treatment or a drying treatment, and then pulverized to an appropriate size. In addition, when performing a drying process, it is preferable that they are freeze-drying or low-temperature heat drying (for example, warm air drying) below 70 degreeC. The green leaf powder obtained by the above-described series of treatments is made into a dry powder as it is without squeezing the green leaf.

  In addition to the series of treatments described above, after collecting green leaves, homogenized with a mixer such as water, alcohol, etc., and then dried by hot air drying, freeze drying or spray drying to obtain green leaf powder. good.

  The uncalcined calcium contained in the suspending composition of the present invention is obtained by washing eggshells, salmon, livestock bones, fish bones, shells, etc. with water, coarsely pulverizing them, and then removing unnecessary components (meat pieces, bone marrow, or eggshells). The film is prepared in a powder form through manufacturing steps such as dehydration, drying, pulverization and fine pulverization. Uncalcined calcium may be prepared using oyster shells, pearls or squid shells in addition to those described above. In addition, it is preferable to use eggshell and a salmon for uncalcined calcium.

  Calcium carbonate (CaCO3) contained in the suspending composition of the present invention is obtained by wet-pulverizing limestone into powder.

  The suspension composition of the present invention may contain vegetable powder. This vegetable powder includes carrots, bitter cucumbers, concentrated tomatoes, green peas, moroheiya, pumpkins, asakusa, tomorrow leaves, asparagus, peas, peas, peas, rice crackers, okra, shellfish radish, turnips, mustard greens, gourd Garlic, kyona, watercress, kogomi, komatsuna, santo garlic, shigarato, salad, shiso, sixteen sardines, spring chrysanthemum, Japanese radish, Japanese radish, radish leaves, high rape, tara buds, horsetail, tsurumura saki, chili, tonbutsu , Nabana, leek, garlic sprouts, all-purpose green onions, Nozawana, pakchoi, basil, parsley, paprika, peppers, Hiroshima greens, broccoli, spinach, mitsuba, brussels sprouts, yomena, wormwood, leek, rocket salad, barley, etc. It is done.

  The vegetable powder that can be contained in the suspending composition of the present invention is produced by drying each vegetable described above and processing it into a powder. Examples of the dried vegetable powder include freeze-dried powder and hot-air dried powder.

  Further, the suspension composition of the present invention further includes, for example, sweeteners such as reduced maltose, granulated sugar, honey and sorbit, nutrient additives such as vitamin B and vitamin D, and water-soluble substances such as indigestible dextrin. Dietary fiber, casein phosphopeptide, magnesium oxide, spirulina, and perfume. In addition, a pine bark extract, a potato extract, a kuzu flower extract, a tea extract, a tea flower extract, a soybean extract, and an onion powder may be contained.

  In addition, the suspension composition of the present invention can be used by being dissolved in water, milk, soy milk, soft drinks, etc., and used as food or drink in a form added in advance to water, milk, soy milk, soft drinks, etc. You can also In addition to this, the suspending composition of the present invention is in an edible form, for example, powder, granule, granule, liquid, paste, cream, tablet, capsule, caplet, Molded into soft capsule, tablet, bar, plate, block, pill, solid, gel, jelly, gummy, wafer, biscuit, bowl, chewable, syrup, stick, etc. Therefore, it can be used as a food material.

  Examples of the present invention will be described below. It should be noted that the present invention is not construed as being limited to the embodiments described later, and various modifications can be made within the scope of the claims.

(Color change test 1 of suspension composition)
The color change test 1 of the suspension composition will be described. In carrying out the color change test 1, first, all five examples of Test Examples 1 to 4 and Comparative Example 1 were prepared according to the formulations shown in Table 1. Specifically, in Test Example 1, a mixture of 1.0 g of green leaf powder (hereinafter simply referred to as “green leaf powder”) made of kale powder and ashitaba powder and 1.2 g of unfired eggshell calcium powder Was made into a suspension composition and dissolved in 100 ml of water. In Test Example 2, a mixture of 1.0 g of green leaf powder and 1.2 g of uncalcined calcium carbonate powder was used as a suspension composition, which was dissolved in 100 ml of water. In Test Example 3, a mixture of 1.0 g of green leaf powder and 1.2 g of calcined shell shell was used as a suspension composition, which was dissolved in 100 ml of water. Here, in Test Examples 1 to 3, the blending ratio of calcium powder to the suspension composition is about 54.5%. The average particle size of the unfired eggshell calcium powder used in Test Example 1 is in the range of 8 μm to 10 μm.

  In Test Example 4, only 1.0 g of green leaf powder was used as a suspension composition, which was dissolved in 100 ml of citric acid aqueous solution. In Comparative Example 1, only 1.0 g of green leaf powder was used as a suspending composition and dissolved in 100 ml of water.

  After each suspending composition is dissolved in each solvent, it is visually determined how much the colors of Test Examples 1 to 4 differ based on the color of Comparative Example 1 (the color of only green leaf powder dissolved in water). Confirmed. That is, each of Test Examples 1 to 4 and Comparative Example 1 were visually compared to confirm the color change. Moreover, the hydrogen ion concentration (pH) at the time of visual comparison of each solution of Test Examples 1 to 4 and Comparative Example 1 was measured with a pH meter. This confirmation and measurement was used as a color change test of the suspension composition. The color change is evaluated in four stages of 1 to 4, and “1” is set when the change with respect to the color (reference) in Comparative Example 1 is minimum, and “4” is set when the change is maximum. ". Specifically, with respect to the color of Comparative Example 1, “1” is indicated when almost no change is observed, “2” when slight change is observed, and when an obvious change is observed. Evaluation was made as “4” when the brown discoloration was greatly observed.

  Table 2 shows the results confirmed by the color change test 1 described above. As shown in this table, the pH of Comparative Example 1 is 6.54, whereas Test Example 1 is pH 9.41, and the amount of change in pH is kept at +2.87. At this time, the color of Test Example 1 showed almost no change with respect to the color of Comparative Example 1 (the color was almost the same as the color of Comparative Example 2). In Test Example 2, the pH is 9.02, and the amount of change in pH is kept at +2.48. At this time, the color of Test Example 2 was almost unchanged from the color of Comparative Example 1. In Test Example 3, the pH was 13.10, and the amount of change in pH was as large as +6.56. At this time, the color of Test Example 3 showed a large brown discoloration with respect to the color of Comparative Example 1. In Test Example 4, the pH was 2.42, and the amount of change in pH was −4.12. At this time, the color of Test Example 4 showed a clear change with respect to the color of Comparative Example 1.

  As is apparent from Table 2, in Test Example 1 (example using unfired eggshell calcium powder) and Test Example 2 (example using unfired salmon calcium powder), compared to Test Example 3 (calcined calcium Compared with the example using powder), strong alkalinization of the solution can be suppressed. Therefore, the color change of the green leaf in a solution can be suppressed and, as a result, the color change of the suspending composition itself that can be generated when the suspending composition is dissolved in a solvent can be suppressed.

(Color change test 2 of suspension composition)
The color change test 2 of the suspension composition will be described. In carrying out the color change test 2, first, all five examples of Test Examples 5 to 8 and Comparative Example 2 were prepared according to the formulations shown in Table 3. Here, the prescription A shown in Table 3 contains 0.9 g of kale powder and ashitaba powder, 0.13 g of carrot powder, bitter gourd powder, concentrated tomato, green pea powder powder, moroheiya powder powder and pumpkin powder powder. The formulation contains 1.58 g of indigestible dextrin, reduced maltose, vitamin D and spirulina (2.61 g in total).

  Test Examples 5 to 8 and Comparative Example 2 shown in Table 3 will be specifically described. In Test Example 5, a mixture of 0.39 g of unfired eggshell calcium and 2.61 g of the composition of Formula A was used as a suspension composition (total of 3.0 g), and this was dissolved in 100 ml of water. In Test Example 6, a suspension was prepared by mixing 0.39 g of calcium carbonate and 2.61 g of the composition according to Formula A, and this was dissolved in 100 ml of water. Moreover, in Test Example 7, a mixture of 0.39 g of calcined shell shell calcium and 2.61 g of the composition of Formula A was used as a suspension composition, which was dissolved in 100 ml of water. In Test Example 8, only 2.61 g of the composition according to Formula A was used as the suspension composition, and this was dissolved in 100 ml of 5% aqueous citric acid solution. In Comparative Example 2, only 2.61 g of the composition according to Formula A was used as the suspension composition, and this was dissolved in 100 ml of water.

  After each suspending composition was dissolved in each solvent, it was visually determined how much the colors of Test Examples 5 to 8 differed based on the color of Comparative Example 2 (the color of only Formula A dissolved in water). Confirmed. Moreover, pH at the time of the visual comparison of each solution of Test Examples 5 to 8 and Comparative Example 2 was measured with a pH meter. The evaluation of the color change was the same evaluation method as in the color change test 1.

  Table 4 shows the results confirmed by the color change test 2 described above. As shown in this table, the pH of Comparative Example 2 is 6.47, whereas Test Example 5 is pH 7.54, and the amount of change in pH is kept at +1.07. At this time, the color of Test Example 5 showed almost no change compared to the color of Comparative Example 2 (the color was almost the same as the color of Comparative Example 2). Test Example 6 has a pH of 7.43, and the amount of change in pH is kept at +0.96. At this time, the color of Test Example 6 showed almost no change with respect to the color of Comparative Example 2. In Test Example 7, the pH was 12.56, and the amount of change in pH was as large as +6.09. At this time, the color of Test Example 7 showed a large brown discoloration compared to the color of Comparative Example 2. Test Example 8 had a pH of 3.69, and the amount of change in pH was -2.78. At this time, the color of Test Example 8 was slightly different from that of Comparative Example 2.

  As is apparent from Table 4, test example 5 (example using unfired eggshell calcium for formulation A) and test example 6 (example using calcium carbonate for formulation A) were compared with test example 7. (Compared to the example of using calcined shell calcium for the formulation A), the alkalinity of the solution can be suppressed. Therefore, the color change in the solution of the composition of the prescription A can be suppressed, and as a result, the color change of the suspending composition itself that can occur when the suspending composition is dissolved in the solvent can be suppressed.

(Color change test 3 of suspension composition)
The color change test 3 of the suspension composition will be described. In carrying out the color change test 3, first, all 5 examples of Test Examples 9 to 12 and Comparative Example 3 were prepared according to the formulations shown in Table 5, respectively. Here, the formulation B described in Table 5 contains 0.84 g of organic barley young leaves, and 1.77 g of indigestible dextrin, reduced maltose, vitamin D, casein phosphopeptide, spirulina, and magnesium oxide. (2.61 g in total).

  Test Examples 9 to 12 and Comparative Example 3 shown in Table 5 will be specifically described. In Test Example 9, a suspension was prepared by mixing 0.39 g of uncalcined calcium carbonate and 2.61 g of the composition according to Formulation B (3.0 g in total), and this was dissolved in 100 ml of water. In Test Example 10, a mixture of 0.39 g of calcium carbonate and 2.61 g of the composition according to Formulation B was used as a suspension composition, which was dissolved in 100 ml of water. In Test Example 11, a mixture of 0.39 g of calcined shell shell calcium and 2.61 g of the composition according to Formulation B was used as a suspension composition, which was dissolved in 100 ml of water. In Test Example 12, only 2.61 g of the composition according to Formula B was used as the suspension composition, and this was dissolved in 100 ml of 5% aqueous citric acid solution. In Comparative Example 3, only 2.61 g of the composition according to Formula B was used as the suspension composition, and this was dissolved in 100 ml of water.

  After each suspending composition is dissolved in each solvent, it is visually determined how much the colors of Test Examples 9 to 12 differ based on the color of Comparative Example 3 (the color of only Formula B dissolved in water). Confirmed. Moreover, pH at the time of the visual comparison of each solution of Test Examples 9-12 and Comparative Example 3 was measured with a pH meter. The evaluation of the color change was the same evaluation method as in the color change test 1.

  Table 6 shows the results confirmed by the color change test 3 described above. As shown in this table, the pH of Comparative Example 3 is 9.77, whereas Test Example 9 is pH 9.65, and the amount of change in pH is kept at −0.12. At this time, the color of Test Example 9 was almost unchanged from the color of Comparative Example 3 (the color was almost the same as that of Comparative Example 3). Test Example 10 has a pH of 9.70, and the amount of change in pH is kept at -0.07. At this time, the color of Test Example 10 was almost unchanged from the color of Comparative Example 3 (the color was almost the same as the color of Comparative Example 3). Test Example 11 had a pH of 12.63, and the amount of change in pH was +2.86. At this time, the color of Test Example 11 showed a clear change with respect to the color of Comparative Example 3. And Test Example 12 was pH 5.00, and the amount of change in pH was −4.77. At this time, the color of Test Example 12 showed a slight change with respect to the color of Comparative Example 3.

  As is apparent from Table 6, in Test Example 9 (example using uncalcined calcium carbonate for Formula B) and Test Example 10 (example using calcium carbonate for Formula B), comparison with Test Example 11 (Compared to the example of using calcined shell calcium for formulation B), the alkalinity of the solution can be suppressed. Therefore, the color change in the solution of the composition of the prescription B can be suppressed, and as a result, the color change of the suspending composition itself that can occur when the suspending composition is dissolved in the solvent can be suppressed.

  As revealed by the color change tests 1 to 3, the suspension composition containing any of eggshell uncalcined calcium, salmon uncalcined calcium or calcium carbonate is compared with the suspension composition containing calcined calcium. Thus, strong alkalinization of the solution when dissolved in the solvent can be suppressed. Therefore, the color change of the composition in the solution can be suppressed, and as a result, the color change of the suspending composition itself that can occur when the suspending composition is dissolved in the solvent can be suppressed.

  The present invention has been described above based on the embodiments. However, the present invention is not limited to the above-described embodiments, and various modifications and changes can be easily made without departing from the spirit of the present invention. Can be inferred.

  For example, in Test Examples 1 and 2, the blending ratio of calcium powder with respect to the entire suspension composition is about 54.5%, but is not limited thereto. That is, the ratio of the calcium powder blended in the suspension composition may be 54.5% or less. In this case, since the calcium content is reduced as compared with Test Examples 1 and 2, alkalinization of the solution when the suspending composition is dissolved in 100 g of water is suppressed as compared with Test Examples 1 and 2. be able to. Therefore, when the ratio of the calcium powder blended in the suspension composition is 54.5% or less, the color change can be further suppressed than the results shown in Table 2.

  In Test Examples 1, 2, 5, 6, 9, and 10, the solvent that dissolves the suspension composition is water, but is not limited thereto, and the solvent is tea, milk, soy milk, or soft drink. It is good also as drinks. In this case, although there is a difference in color change depending on the solvent in which the suspension composition is dissolved, the eggshell unfired calcium, salmon unfired calcium, or calcium carbonate containing one is compared with the one containing fired calcium. Thus, the color change can be suppressed.

  According to the suspending composition of the present invention, a color change of the suspending composition itself that can occur when dissolved in a solvent can be suppressed. Therefore, it can be used in industrial fields where it is necessary to suppress this color change.

Claims (4)

  A suspension composition containing green leaf powder and a calcium compound, wherein the calcium compound is any one of eggshell uncalcined calcium, salmon uncalcined calcium, or calcium carbonate. Suspension composition characterized by suppressing color change of the suspension composition itself when dissolved in a solvent.   2. The suspension composition according to claim 1, wherein the green leaf powder is selected from the group consisting of barley, kale, ashitaba, cabbage, sweet potato stover, tea leaf, and mugwort.   The suspension composition according to claim 1 or 2, wherein the suspension composition contains vegetable powder in addition to the green leaf powder. 4. The suspension composition according to claim 3, wherein the vegetable powder is selected from the group consisting of carrots, bitter gourd, concentrated tomatoes, green peas, moroheiya and pumpkins.