JP2018074912A - Food product composition - Google Patents
Food product composition Download PDFInfo
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- JP2018074912A JP2018074912A JP2016217263A JP2016217263A JP2018074912A JP 2018074912 A JP2018074912 A JP 2018074912A JP 2016217263 A JP2016217263 A JP 2016217263A JP 2016217263 A JP2016217263 A JP 2016217263A JP 2018074912 A JP2018074912 A JP 2018074912A
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Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
本発明は、食品用組成物に関する。 The present invention relates to a food composition.
皮膚の賦活、脂肪分解促進作用及びACE阻害作用等の観点から、ハトムギ由来成分及び鮭白子抽出物を含む食品用組成物が提案されている(例えば、特許文献1及び2)。 From the viewpoints of skin activation, lipolysis promoting action, ACE inhibitory action, and the like, food compositions containing pearl barley-derived components and pallet extract are proposed (for example, Patent Documents 1 and 2).
しかし、従前提案された食品用組成物では、疾病、疲労、加齢等により食物摂取器官や消化器官が衰弱している場合にも摂取・消化し易いという観点からの検討が十分とはいえなかった。 However, the previously proposed food composition is not sufficiently considered from the viewpoint of easy intake and digestion even when the food intake and digestive organs are weak due to illness, fatigue, aging, etc. It was.
本発明は、従来のハトムギ由来成分や鮭白子抽出物を配合した食品用組成物に比べ、摂取・消化し易く、消化器官が衰弱している場合にもハトムギ由来成分及び鮭白子抽出物の健康促進作用を効率よく利用できる食品用組成物を提供することを課題とする。 The present invention is easier to ingest and digest than conventional food compositions containing pearl barley-derived components and white coconut extracts, and the health of pearl barley-derived components and white coconut extracts even when the digestive organs are weakened It aims at providing the composition for foodstuffs which can utilize a promotion effect | action efficiently.
本発明は、
〔1〕成分A、成分B及び成分Cを配合して得られうる食品組成物であって、
前記成分Aが、ハトムギの殻、薄皮及び渋皮からなる群から選ばれる少なくとも1種以上のハトムギ部位に酵素処理をして得られうる組成物であり、
前記成分Bが、魚類白子粉砕スラリーを水系媒体で精製して得られうる組成物であり、
前記成分Cが、魚類白子粉砕スラリーを蛋白質分解酵素と核酸分解酵素とで処理して得られうる組成物である食品用組成物(以下「本発明1」ともいう)、及び、
〔2〕前項〔1〕記載の成分A、成分B及び成分Cを混合する工程を含む食品用組成物の製造方法(以下「本発明2」ともいう)、に関する。
The present invention
[1] A food composition obtainable by blending component A, component B and component C,
The component A is a composition obtained by subjecting at least one kind of pearl barley selected from the group consisting of pearl husk, thin skin and astringent skin to an enzyme treatment,
The component B is a composition that can be obtained by refining a fish white child pulverized slurry with an aqueous medium,
The component C is a composition for food (hereinafter also referred to as “present invention 1”), which is a composition obtained by treating a fish white powder slurry with a proteolytic enzyme and a nucleolytic enzyme, and
[2] The present invention relates to a method for producing a food composition (hereinafter, also referred to as “present invention 2”) including a step of mixing component A, component B and component C as described in [1] above.
本発明によれば、従来のハトムギ由来成分や鮭白子抽出物を配合した食品用組成物に比べ、摂取・消化し易く、消化器官が衰弱している場合にもハトムギ由来成分及び鮭白子抽出物の健康促進作用を効率よく利用できる食品用組成物を提供することができる。 According to the present invention, compared to a food composition containing a conventional pearl barley-derived component or white coconut extract, it is easy to ingest and digest, and even when the digestive organ is weakened, the pearl barley-derived component and white coconut extract are used. The composition for foodstuffs which can utilize the health promotion effect | action efficiently of can be provided.
〔本発明1〕
本発明1は、成分A、成分B及び成分Cを配合して得られうる食品組成物である。
[Invention 1]
The present invention 1 is a food composition that can be obtained by blending Component A, Component B, and Component C.
(成分A)
成分Aは、ハトムギの殻、薄皮及び渋皮(以下「ハトムギ外皮」ともいう)からなる群から選ばれる少なくとも1種以上のハトムギ部位に酵素処理をして得られうる組成物である。
(Component A)
Component A is a composition that can be obtained by subjecting at least one kind of pearl barley selected from the group consisting of pearl shell, thin skin and astringent skin (hereinafter also referred to as “barley hull”) to an enzyme treatment.
成分Aは、少なくともハトムギ外皮のいずれかの部位を使用していればよく、ハトムギの子実を含めて酵素処理されたものでもよい。 Component A only needs to use at least any part of the barley hull, and may be one that has been subjected to enzyme treatment including the grain of barley.
成分Aは、例えば、2000年代に入って、ハトムギの外皮に含まれる有用物質を医薬・健康食品用に活用すべく産学共同の研究がなされて開発された「殻付ハトムギ熱水抽出物(CRD)」とか「ハトムギCRD」と呼ばれる組成物が例示できる(例えば、特許3590042号公報、「殻付ハトムギ熱水抽出物(CRD)の研究開発」(鈴木 信孝、第17回日本補完代替医療学会学術集会特別講演II)。 Ingredient A is, for example, “shelled pearl barley hot water extract (CRD) that was developed through industry-academia research in order to utilize useful substances contained in pearl barley for pharmaceuticals and health foods in the 2000s. ) "Or" pearl barley CRD "(for example, Japanese Patent No. 3590042 gazette," R & D of shelled barley hot water extract (CRD) "(Nobutaka Suzuki, 17th Annual Meeting of the Japan Society for Complementary and Alternative Medicine) Special Lecture II)
成分Aは、従前より広く知られているハトムギの健康促進効果と共に種々の効能(疣贅・伝染性軟属腫・尖圭コンジローマ等のいわゆるイボの抑制、顔面皮膚の色素、紅斑、肝斑、にきび等のいわゆる皮膚・爪のシミ、荒れの抑制などの皮膚の健康促進;肩こり等の筋由来不調の緩和作用;冷え性等の体熱調整不良由来の症状の緩和作用;一定の抗寄生虫、抗肥満、抗糖尿、抗高脂血症、抗骨粗鬆症、抗腫瘍、抗炎症、抗アレルギー、抗酸化、抗紫外線、抗浮腫、利尿作用、月経困難症軽減等)が検証され期待されており、本発明1は成分Aのこれらの健康促進効果及び医学的効能を利用する。 Ingredient A has a variety of effects (inhibition of so-called warts such as warts, infectious molluscumoma and warts, erythema, liver spot, Promotion of skin health such as acne and other so-called skin / nail spots, suppression of roughening; relief of muscle-derived malformations such as stiff shoulders; relief of symptoms from poor body heat regulation such as coldness; certain antiparasitics, Anti-obesity, anti-diabetes, anti-hyperlipidemia, anti-osteoporosis, anti-tumor, anti-inflammatory, anti-allergy, antioxidant, anti-ultraviolet, anti-edema, diuresis, dysmenorrhea, etc.) The present invention 1 utilizes these health promoting effects and medical effects of Component A.
成分Aは、例えば、特許3590042号公報にも開示されているが、以下のような製造条件で得ることができる。 Component A is disclosed in, for example, Japanese Patent No. 3590042, but can be obtained under the following production conditions.
(1)成分Aの製造条件例1
工程(A1-1):殻つきハトムギ(殻実)を水洗し、例えば、24時間以上自然乾燥等して十分に乾燥させた後、
工程(A1-2-1)精米機等で、ハトムギの殻を挽割って脱ぷ(ハトムギ外皮を取り除く)処理し、例えば、3.5メッシュ(5.6mm)程度の篩にかけて得たハトムギ外皮を、必要に応じて粉砕するか、又は、
工程(A1-2-2)殻つきハトムギを子実ごと粉砕する。
(1) Production condition example 1 of component A
Step (A1-1): The shelled pearl barley (shell fruit) is washed with water, for example, naturally dried for 24 hours or more and sufficiently dried,
Process (A1-2-1) Using a rice mill, etc., pearl bark shells are crushed and removed (remove barley hulls) and processed, for example, through a sieve of about 3.5 mesh (5.6 mm). Or if necessary, or
Process (A1-2-2) Shredded pearl barley and whole grains.
粉砕は、例えば衝撃式粉砕機にて30メッシュ(0.5mm)を通過するよう粉砕することが好ましい。 The pulverization is preferably performed by, for example, an impact pulverizer so as to pass 30 mesh (0.5 mm).
工程(A1-2-1)又は工程(A1-2-2)で得られたハトムギ外皮又は粉砕物を、以下ではハトムギ原料という。 The barley hull or ground product obtained in step (A1-2-1) or step (A1-2-2) is hereinafter referred to as barley raw material.
工程(A1-3):ハトムギ原料1kgに対し水3〜7Lを加え、例えば1〜2時間浸漬した後、例えば20〜30分時間をかけて加熱して沸騰させ、さらに例えば20〜30分煮沸する。その後、例えば40℃〜50℃に加温しながら例えば3〜7時間程度真空濃縮するか又は真空遠心濃縮して濃縮ハトムギスラリーを得る。 Step (A1-3): 3 to 7 L of water is added to 1 kg of pearl barley, and after immersion for 1 to 2 hours, for example, it is heated and boiled for 20 to 30 minutes, and further boiled for 20 to 30 minutes, for example. To do. Then, for example, the solution is concentrated in a vacuum for about 3 to 7 hours, for example, while being heated to 40 ° C. to 50 ° C., or concentrated in a vacuum, to obtain a concentrated pearl barley slurry.
工程(A1-4):濃縮ハトムギスラリーに、市販の麹、例えば蒸した米に麹菌アスペルギルス・オリザ(Aspergillus oryzae)を直接生育させた米麹を、ハトムギ原料1kgに対し例えば100−200g添加し、撹拌しながら25〜40℃で12〜96時間発酵させ、ハトムギ外皮の少なくとも1種以上の部位又はハトムギ外皮の少なくとも1種以上の部位と子実が酵素処理されたスラリー状の成分Aを得ることができる。 Step (A1-4): To the concentrated barley slurry, commercially available rice bran, for example, rice bran obtained by directly growing Aspergillus oryzae on steamed rice is added, for example, 100-200 g to 1 kg of barley raw material, Fermenting at 25 to 40 ° C. with stirring for 12 to 96 hours to obtain a slurry-like component A in which at least one part of the pearl bark or at least one part of the barley husk and the fruit are enzymatically treated Can do.
濃縮ハトムギスラリーに接種する酵素としては、麹菌に代えて又は麹菌と共に、乳酸菌(例えばラクトバチルス族、ラクトコッカス属又はストレプトコッカス属に属する乳酸菌)や酵母(例えばサッカロミセス属、シゾサッカロミセス属、クルーベルミセス族、ピキア族に属する酵母)を使用できる。 Enzymes for inoculating concentrated pearl slurries include lactic acid bacteria (for example, lactic acid bacteria belonging to the genus Lactobacillus, Lactococcus or Streptococcus) and yeasts (for example, Saccharomyces, Schizosaccharomyces, and Klubermyces) instead of or together with Aspergillus. And yeast belonging to the tribe and Pichia tribe.
工程(A1-5)スラリー状の成分Aは、必要に応じて発酵後に加熱殺菌(例えば、90℃前後で約30分)を行ってもよい。 Step (A1-5) The slurry-like component A may be subjected to heat sterilization (for example, about 90 ° C. for about 30 minutes) after fermentation, if necessary.
工程(A1-6-1):スラリー状の成分Aを、(必要であれば加熱殺菌して後)凍結乾燥、真空加熱乾燥またはスプレードライ法等で乾燥させて成分Aの乾燥物を得ることができる。
工程(A1-6-2):スラリー状の成分Aを、(必要でれば加熱殺菌して後)遠心ろ過して得られた上清画分を40℃〜50℃に加温しながら5時間程度真空濃縮するか、又は真空遠心濃縮後、凍結乾燥、真空加熱乾燥若しくはスプレードライ法等で乾燥させることにより、エキスの乾燥物である成分A(以下、成分A乾燥エキスともいう)を得ることができる。
Step (A1-6-1): Slurry component A (after heat sterilization if necessary) is dried by freeze drying, vacuum heat drying, spray drying, or the like to obtain a dried product of component A Can do.
Step (A1-6-2): 5 while heating the supernatant fraction obtained by centrifugal filtration of the slurry component A (after heat sterilization if necessary) to 40 ° C. to 50 ° C. Concentrate in vacuo for about an hour, or concentrate by vacuum centrifugation, and then dry by freeze drying, vacuum heat drying, spray drying, or the like to obtain component A (hereinafter also referred to as component A dry extract) as a dried product of the extract. be able to.
(2)成分Aの製造条件例2
工程(A2-1):殻つきハトムギ(殻実)を水洗し、例えば、24時間以上自然乾燥等して十分に乾燥させた後、
工程(A2-2):成分Aの製造条件例1工程A(1-2-1)又は工程A(1-2-2)と同様の条件でハトムギ原料を得る。
(2) Production condition example 2 of component A
Step (A2-1): The shelled pearl barley (shell fruit) is washed with water, for example, naturally dried for 24 hours or more and sufficiently dried,
Step (A2-2): Production condition example 1 of component A A pearl barley raw material is obtained under the same conditions as in step A (1-2-1) or step A (1-2-2).
工程(A2-3):ハトムギ原料を、各種酵素剤の存在下に蒸煮することにより、ハトムギ原料の酵素処理物であるスラリー状の成分Aを得ることができる。 Step (A2-3): By boiling the pearl barley raw material in the presence of various enzyme agents, the slurry-like component A, which is an enzyme-treated product of the pearl barley raw material, can be obtained.
酵素としては、例えば、ジアスターゼ、タカジアスターゼ、α−アミラーゼ、β−アミラーゼ、グルコアミラーゼ、ペクチナーゼ、β−ダルコシダーゼ、セルラーゼ、ヘミセルラーゼ、キシラナーゼ等の各種の酵素を1種以上用いることができる。 As the enzyme, for example, one or more kinds of various enzymes such as diastase, takadiastase, α-amylase, β-amylase, glucoamylase, pectinase, β-darcosidase, cellulase, hemicellulase, and xylanase can be used.
市販されている酵素としては、
液化型α−アミラーゼとしてクライスターゼL−1(大和化成(株)製)、
耐熱性α−アミラーゼとしてクライスターゼT−5(大和化成(株)製)、
糖化型α−アミラーゼとしてスミチームT(新日本化学(株)製)、
β−アミラーゼとしてβ−アミラーゼ(長瀬産業(株)製)、
グルコアミラーゼ剤としてグルクザイム(天野製薬(株)製)、アミログルコシダーゼ(ノボ生化学工業(株)製)、
ペクチナーゼ剤としてペクチナーゼA(天野製薬(株)製)、ペクチナーゼG(天野製薬(株)製)、
β−ダルコシダーゼとしてノボザイム188(ノボ生化学工業(株)製)、
セルラーゼとしてセルラーゼA(天野製薬(株)製)やセルラーゼT(天野製薬(株)製)、
ヘミセルラーゼ剤としてヘミセルラーゼ「アマノ」(天野製薬(株)製)、セルロシンHC100(阪急バイオインダストリー(株)製)、
キシラナーゼ剤としてセルロシンTP25(阪急バイオインダストリー(株)製)等が挙げられる。
Commercially available enzymes include
Christase L-1 (manufactured by Daiwa Kasei Co., Ltd.) as a liquefied α-amylase,
Christase T-5 (manufactured by Daiwa Kasei Co., Ltd.) as thermostable α-amylase,
Sumiteam T (manufactured by Shin Nippon Chemical Co., Ltd.) as saccharified α-amylase,
β-amylase (manufactured by Nagase Sangyo Co., Ltd.) as β-amylase,
Glucozyme (manufactured by Amano Pharmaceutical Co., Ltd.), amyloglucosidase (manufactured by Novo Seikagaku Corporation),
Pectinase A (manufactured by Amano Pharmaceutical Co., Ltd.), pectinase G (manufactured by Amano Pharmaceutical Co., Ltd.),
Novozyme 188 (manufactured by Novo Seikagaku Corporation) as β-darcosidase,
Cellulase A (manufactured by Amano Pharmaceutical Co., Ltd.) and cellulase T (manufactured by Amano Pharmaceutical Co., Ltd.),
As hemicellulase agents, hemicellulase “Amano” (manufactured by Amano Pharmaceutical Co., Ltd.), cellulosin HC100 (manufactured by Hankyu Bioindustry Co., Ltd.),
Examples of the xylanase agent include cellulosin TP25 (manufactured by Hankyu Bioindustry Co., Ltd.).
酵素の添加量は、酵素の種類に応じて適切に調整すればよいが、抽出収率の観点から、ハトムギ原料に対して好ましくは0.1〜5.0質量%である。 The amount of the enzyme added may be appropriately adjusted according to the type of enzyme, but is preferably 0.1 to 5.0% by mass with respect to the pearl barley raw material from the viewpoint of extraction yield.
ハトムギ原料と添加された酵素には、抽出収率の観点から、ハトムギ原料1kgに対して水3〜7L程度を加えて酵素反応系を構成することが好ましい。 From the viewpoint of extraction yield, it is preferable to add about 3 to 7 L of water to 1 kg of pearl barley raw material to form the enzyme reaction system.
酵素反応条件は、抽出収率の観点から、
処理温度が好ましくは45〜85℃、より好ましくは50〜60℃であり、
pHが好ましくは3〜6.5、より好ましくは3.5〜6、更に好ましくは4.5〜5.5であり、
処理時間は好ましくは20〜180分、より好ましくは90〜120分である。
The enzyme reaction conditions are as follows:
The treatment temperature is preferably 45 to 85 ° C, more preferably 50 to 60 ° C,
The pH is preferably 3 to 6.5, more preferably 3.5 to 6, still more preferably 4.5 to 5.5,
The treatment time is preferably 20 to 180 minutes, more preferably 90 to 120 minutes.
酵素を2種以上使用する場合には、同時使用又は時間差をつけての使用のいずれでもよい。 When two or more kinds of enzymes are used, either simultaneous use or use with a time difference may be used.
工程(A2-4):スラリー状の成分Aは、必要に応じて酵素反応後に加熱殺菌(例えば、90℃前後で約30分)を行ってもよい。 Step (A2-4): The slurry-like component A may be subjected to heat sterilization (for example, about 90 ° C. for about 30 minutes) after the enzyme reaction, if necessary.
工程(A2-5-1):スラリー状の成分Aを、(必要でれば加熱殺菌して後)凍結乾燥、真空加熱乾燥またはスプレードライ法等で乾燥させて成分Aの乾燥物を得ることができる。
工程(A2-5-2):スラリー状の成分Aを、(必要でれば加熱殺菌して後)遠心ろ過して得られた上清画分を40℃〜50℃に加温しながら5時間程度真空濃縮するか、又は真空遠心濃縮後、凍結乾燥、真空加熱乾燥若しくはスプレードライ法等で乾燥させることにより、成分Aの乾燥エキスを得ることができる。
Step (A2-5-1): The component A in a slurry state is dried by freeze drying, vacuum heat drying, spray drying, or the like (after sterilization by heating if necessary) to obtain a dried component A Can do.
Step (A2-5-2): The supernatant fraction obtained by centrifugal filtration of the slurry-like component A (after heat sterilization if necessary) is heated while heating to 40 ° C to 50 ° C. The dried extract of component A can be obtained by vacuum concentration for about an hour or vacuum vacuum concentration followed by lyophilization, vacuum heat drying, spray drying, or the like.
成分Aの態様は、スラリー状、必要に応じて水分量を調整した懸濁物、濃縮物、液状物(例えば、遠心ろ過後の上清画分)、ペースト状又は固状物(粉末、顆粒)のいずれでもよい。 Component A is in the form of a slurry, a suspension with a water content adjusted as necessary, a concentrate, a liquid (eg, a supernatant fraction after centrifugal filtration), a paste or a solid (powder, granule) ).
後述する実施例で使用した成分Aは、製造条件例2に従って製造されている。 Component A used in Examples described later is produced according to Production Example 2.
(成分B)
成分Bは、魚類白子粉砕スラリーを水系媒体で精製して得られうる組成物である。
(Component B)
Component B is a composition that can be obtained by refining a fish sludge ground slurry with an aqueous medium.
成分Bは、例えば、特開2007−117014号公報に開示される以下のような製造方法で得ることができる。 Component B can be obtained, for example, by the following production method disclosed in JP2007-117014A.
工程(B1):魚類から採取された魚類白子から皮、筋、血管等を除去した後、血抜きおよび水洗を行い水切りした魚類白子原料を得る。 Step (B1): After removing skin, muscles, blood vessels, etc. from the fish larvae collected from the fish, the fish larvae material is obtained by draining and washing with water.
白子を有する魚類としては、白子の含有量に富むという観点から、好ましくは鮭、鰊、鱒及び鱈からなる群から選ばれる少なくとも1種以上の魚類であり、より好ましくは少なくとも鮭を含むことであり、更に好ましくは鮭である。 From the viewpoint of richness in the white child, the fish having a white child is preferably at least one fish selected from the group consisting of salmon, salmon, salmon and salmon, and more preferably including at least salmon. Yes, more preferably sputum.
工程(B2):魚類白子原料1000質量部に好ましくは100〜1000質量部、より好ましくは200〜500質量部、更に好ましくは250〜350質量部の水を加え、粉砕して魚類白子粉砕スラリーを得る。 Step (B2): Preferably, 100 to 1000 parts by mass, more preferably 200 to 500 parts by mass, and more preferably 250 to 350 parts by mass of water are added to 1000 parts by mass of the fish mollusc raw material, and pulverized to obtain a fish mollusc slurry. obtain.
工程(B3):魚類白子粉砕スラリーを濾過し白子の皮等の固形分を取り除いた後、スプレードライヤーで噴霧乾燥し、魚類白子粉砕スラリー乾燥物を得る。 Step (B3): The fish slurries pulverized slurry is filtered to remove solids such as mollusc skins, and then spray-dried with a spray dryer to obtain a dried fish slurries pulverized slurry.
工程(B4):魚類白子粉砕スラリー乾燥物を水系媒体で洗浄等して精製し、水系媒体可溶物と水分を除いて減圧乾燥し成分Bの乾燥物を得る。 Step (B4): The dried fish slurries slurry is purified by washing with an aqueous medium and the like, and the aqueous medium-soluble material and moisture are removed under reduced pressure to obtain a dried component B.
水系媒体としては水溶性有機溶媒又は水溶性有機溶媒と水の混合物が使用でき、食用を考慮すると、エタノール又はエタノールと水の混合物が好ましい。 As the aqueous medium, a water-soluble organic solvent or a mixture of a water-soluble organic solvent and water can be used, and ethanol or a mixture of ethanol and water is preferable in consideration of food consumption.
成分Bは乾燥物を粉末化したパウダー状、液状媒体に分散させたスラリー状、粘性媒体に分散させたゼリー状等のいずれの態様であってもよい。 Component B may be in any form such as a powder form obtained by pulverizing a dried product, a slurry form dispersed in a liquid medium, and a jelly form dispersed in a viscous medium.
成分Bは、後述する成分Bに含まれる核蛋白質(ヌクレオプロテイン)を低分子量化しないで利用する観点から、魚類白子粉砕スラリーを蛋白質分解酵素及び/又は核酸分解酵素による酵素処理を行わないで製造することが好ましい。 Component B is produced without subjecting fish sludge grinding slurry to enzymatic treatment with proteolytic enzymes and / or nucleolytic enzymes from the viewpoint of utilizing nucleoprotein (nucleoprotein) contained in Component B described later without reducing the molecular weight. It is preferable to do.
成分Bは、特開2007−117014号公報によれば、核酸及び蛋白質を50質量%以上含有しており、これらは核酸及び蛋白質の複合体である核蛋白質を構成していると考えられる。 According to Japanese Patent Application Laid-Open No. 2007-117014, component B contains 50% by mass or more of nucleic acid and protein, and these are considered to constitute nucleoprotein which is a complex of nucleic acid and protein.
核蛋白質は、体内に摂取されると消化されてヌクレオチドやヌクレオシドに分解され小腸、肝臓を経て赤血球によって体の隅々まで運ばれヌクレオシドの形で細胞に取り込まれ核酸合成に再利用されると考えられる。 Nucleoprotein is considered to be digested and broken down into nucleotides and nucleosides when ingested by the body, transported through the small intestine and liver to all corners of the body by erythrocytes, taken into cells in the form of nucleosides, and reused for nucleic acid synthesis. It is done.
本発明1は、成分Bに含まれる核蛋白質の効能を利用する。
(成分C)
成分Cは、魚類白子粉砕スラリーを蛋白質分解酵素と核酸分解酵素とで処理して得られうる組成物である。
The present invention 1 utilizes the efficacy of the nucleoprotein contained in Component B.
(Component C)
Ingredient C is a composition that can be obtained by treating fish slurries with a proteolytic enzyme and a nucleolytic enzyme.
成分Cは、例えば、特開2003−313130号公報に開示される以下のような製造方法で得ることができる。 Component C can be obtained, for example, by the following production method disclosed in JP-A-2003-313130.
工程(C1):魚類から採取された魚類白子から皮、筋、血管等を除去した後、血抜きおよび水洗を行い、水切り等をして魚類白子原料を得る。 Step (C1): After removing skin, muscles, blood vessels, and the like from fish larvae collected from fish, blood removal and water washing are performed to drain the fish and obtain fish larvae raw materials.
白子を有する魚類としては、白子の含有量に富むという観点から、好ましくは鮭、鰊、鱒及び鱈からなる群から選ばれる少なくとも1種の魚類であり、より好ましくは少なくとも鮭を含むことであり、更に好ましくは鮭である。 From the viewpoint of richness in the white larvae, the fish having white larvae is preferably at least one fish selected from the group consisting of bream, bream, bream and bream, and more preferably includes at least bream. More preferably, it is sputum.
工程(C2):魚類白子原料2500質量部に、
水を好ましくは200〜2500質量部、より好ましくは500〜2000質量部、更に好ましくは800〜1200質量部加えて得る魚類白子原料スラリーを粉砕して、粉砕原料スラリーを得る。
Step (C2): To 2500 parts by weight of fish white child raw material,
The fish white raw material slurry obtained by adding water in an amount of preferably 200 to 2500 parts by mass, more preferably 500 to 2000 parts by mass, and even more preferably 800 to 1200 parts by mass is obtained to obtain a ground raw material slurry.
工程(C3):粉砕原料スラリーに、
蛋白質分解酵素(プロテアーゼ)を好ましく1〜5質量部、より好ましく1.5〜4質量部、更に好ましくは2〜3質量部添加し、好ましくは攪拌しながら、
好ましくは35〜60℃、pH5.0〜7で1〜10時間、
より好ましくは40〜50℃、pH5.5〜6.5で2〜7時間、
しくは44〜47℃、pH6.0〜6.3で3.5〜5時間で酵素処理をして第1酵素処理スラリーを得る。
Process (C3):
Proteolytic enzyme (protease) is preferably added in an amount of 1 to 5 parts by mass, more preferably 1.5 to 4 parts by mass, still more preferably 2 to 3 parts by mass, preferably while stirring.
Preferably at 35-60 ° C., pH 5.0-7 for 1-10 hours,
More preferably at 40-50 ° C., pH 5.5-6.5 for 2-7 hours,
Specifically, the enzyme treatment is performed at 44 to 47 ° C. and pH 6.0 to 6.3 for 3.5 to 5 hours to obtain a first enzyme treatment slurry.
蛋白質分解酵素は、市販品を使用でき、例えば、ノボザイムズジャパン社から入手できる。 As the proteolytic enzyme, a commercially available product can be used, and for example, it can be obtained from Novozymes Japan.
工程(C4):第1酵素処理スラリーを好ましくは60〜85℃、より好ましくは65〜75℃にして、
核酸分解酵素(ヌクレアーゼ)を好ましくは1〜5質量部、より好ましく1.5〜4質量部、更に好ましくは2〜3質量部添加し、好ましくは攪拌しながら、
好ましくはpH4.5〜7で1〜10時間、
より好ましくはpH4.7〜6で2〜7時間、
更に好ましくはpH5〜5.5で3.5〜5時間で酵素処理をして第2酵素処理スラリーを得る。
Step (C4): The first enzyme-treated slurry is preferably 60 to 85 ° C, more preferably 65 to 75 ° C,
Preferably 1-5 parts by mass of nuclease (nuclease), more preferably 1.5-4 parts by mass, still more preferably 2-3 parts by mass, preferably with stirring,
Preferably at pH 4.5-7 for 1-10 hours,
More preferably at pH 4.7-6 for 2-7 hours,
More preferably, the enzyme treatment is performed at pH 5 to 5.5 for 3.5 to 5 hours to obtain a second enzyme treatment slurry.
ヌクレアーゼは、市販品を使用でき、例えば、天野エンザイム社から入手できる。 As the nuclease, a commercially available product can be used, for example, available from Amano Enzyme.
工程(C5):第2酵素処理スラリーを好ましくは75〜90℃、より好ましくは80〜90℃に昇温して、残存する蛋白質分解酵素及び核酸分解酵素を失活させた酵素処理スラリーを得る。 Step (C5): The temperature of the second enzyme-treated slurry is preferably 75 to 90 ° C., more preferably 80 to 90 ° C. to obtain an enzyme-treated slurry in which the remaining proteolytic enzyme and nucleolytic enzyme are inactivated. .
工程(C6):酵素処理スラリーを40〜50℃に冷却し、デカンター連続式横型遠心分離機、自動バスケット型遠心分離機などの遠心分離機で固液分離した上清画分を採取して成分Cの液状物を得る。 Step (C6): The enzyme-treated slurry is cooled to 40 to 50 ° C., and the supernatant fraction obtained by solid-liquid separation using a centrifuge such as a decanter continuous horizontal centrifuge or an automatic basket centrifuge is collected. A liquid C is obtained.
成分Cの液状物は適宜濃縮して所望の固形分濃度とすることができ、必要であれば噴霧乾燥等の乾燥をして成分Cの乾燥物を得る。 The liquid material of component C can be appropriately concentrated to a desired solid content concentration, and if necessary, dried such as spray drying to obtain a dried product of component C.
成分Cの乾燥物は、成分Bは乾燥物を粉末化したパウダー状、液状媒体に分散させた液状、粘性媒体に分散させたゼリー状等のいずれの態様であってもよいが、本発明1の咀嚼性を考慮すると液状で本発明1に配合されることが好ましい。 The dried product of component C may be in any form such as powder form obtained by pulverizing the dried product, liquid form dispersed in a liquid medium, and jelly form dispersed in a viscous medium. In consideration of the chewability of the composition, it is preferably blended in the present invention 1 in a liquid state.
成分Cは、成分Bに含まれる核蛋白質が、蛋白質分解酵素と核酸分解酵素によって低分子化した核蛋白質又はその構成要素(以下、低分子量核蛋白質ともいう)を含むと考えられる。 Component C is considered that the nucleoprotein contained in Component B contains a nucleoprotein or a component thereof (hereinafter also referred to as a low molecular weight nucleoprotein) that has been reduced in molecular weight by a proteolytic enzyme and a nucleolytic enzyme.
さらに、特開2003−313130号公報の開示を考慮すると、低分子量核蛋白質の構成要素としてオリゴヌクレオチド、ヌクレオシド及びオリゴペプチドからなる群から選ばれる少なくとも1種の化合物が含まれていると考えられる。 Furthermore, considering the disclosure of Japanese Patent Application Laid-Open No. 2003-313130, it is considered that at least one compound selected from the group consisting of oligonucleotides, nucleosides and oligopeptides is included as a component of the low molecular weight nucleoprotein.
特開2003−313130号公報の開示を考慮すると、成分C乾燥物中には、低分子量核蛋白質が少なくとも30質量%以上、好ましくは40質量%以上、更に好ましくは50質量%以上含まれていると考えられる。 In consideration of the disclosure of JP-A-2003-313130, the dried component C contains at least 30% by mass, preferably 40% by mass or more, more preferably 50% by mass or more of low molecular weight nucleoprotein. it is conceivable that.
成分Cに含まれる低分子量核蛋白質の分子量(好ましくは重量平均分子量)は、本発明1の咀嚼性及び消化性の観点から、好ましくは300〜3000であり、より好ましくは500〜2500であり、更に好ましくは1000〜2000であるように酵素処理条件を調整することが好ましい。 The molecular weight (preferably the weight average molecular weight) of the low molecular weight nucleoprotein contained in Component C is preferably 300 to 3000, more preferably 500 to 2500, from the viewpoint of chewability and digestibility of the present invention 1. More preferably, the enzyme treatment conditions are adjusted to 1000 to 2000.
分子量(好ましくは重量平均分子量)の測定は、特開2008−63315号公報に記載される、HPLC(高速液体クロマトグラフィー)法の条件で測定できる。 The molecular weight (preferably the weight average molecular weight) can be measured under the conditions of the HPLC (High Performance Liquid Chromatography) method described in JP-A-2008-63315.
特開2003−313130号公報によれば、成分Cは遺伝子酸化損傷抑制効果を有しており、本発明1は成分Cに由来することが期待される効能を利用する。 According to JP-A-2003-313130, component C has an effect of suppressing gene oxidative damage, and the present invention 1 utilizes an effect expected to be derived from component C.
成分B及び成分Cは上述した効果により、
a.新陳代謝(細胞分裂)を促進、
b.末梢血管を拡張し、血行を促す
c.抗酸化作用(活性酸素の除去)
d.損傷したDNAの修復
e.免疫力の増強、正常化
f.腸絨毛の発育を促進し腸内環境を整える
g.アポトーシスの促進、正常分化の促進
h.糖の吸収を遅らせる
i.脳や神経の働きをよくする
等の効能を本発明1に付与することが期待される。
Component B and Component C are due to the effects described above.
a. Promotes metabolism (cell division),
b. Dilate peripheral blood vessels and promote blood circulation c. Antioxidant action (removal of active oxygen)
d. Repair of damaged DNA e. Enhancement of immunity, normalization f. Promotes the development of intestinal villi and prepares the intestinal environment g. Promotion of apoptosis, promotion of normal differentiation h. Delay sugar absorption i. It is expected that the present invention 1 is provided with effects such as improving the function of the brain and nerves.
(成分D)
本発明1は、成分B及び成分Cの効能発現を補助する観点から、さらにビール酵母組成物(成分D)を配合して得られうることが好ましい。
(Component D)
It is preferable that this invention 1 can be obtained by mix | blending a brewer's yeast composition (component D) from a viewpoint which assists the effect expression of the component B and the component C further.
成分Dは、ビールの製造において、麦芽の煮込み汁(麦汁)にビール用醸造酵母を混ぜて、麦汁をビールに変化させ、ビールを抽出除去後の残渣を精製等の加工をして得られる。 Ingredient D is obtained by mixing beer brewing yeast with wort broth (wort), changing wort into beer, and purifying the residue after extracting and removing beer in beer production. It is done.
成分Dは、上記工程で麦芽の多様な栄養素が蓄積して人及び動物に必要な栄養源が凝縮されており、必須アミノ酸、ビタミンB群、ミネラル、食物繊維等の多種多様な栄養成分を補給することができるといわれており、食品分野における多くの市販品を使用することができる。 Ingredient D contains the various nutrients of malt accumulated in the above process and condensed the nutrients necessary for humans and animals, and supplements with a variety of nutrients such as essential amino acids, vitamin B group, minerals, dietary fiber, etc. Many commercial products in the food field can be used.
成分Dは、例えば、以下のような製造条件で得ることができる。
(工程D-1)ビールの製造において、ビールを抽出除去後の残渣を回収する。
(工程D-2)残渣を水系溶媒(例えば、水、食用アルコール又はこれらの混合液)中で(必要に応じて塩を加えて)抽出して生じた沈殿物を乾燥及び粉砕して粗原料を得る。
(工程D-3)粗原料を水系溶媒(例えば、水、食用アルコール又はこれらの混合液)中で精製して脱塩し、固形分を乾燥及び粉砕して成分Dの乾燥物を得る。
Component D can be obtained, for example, under the following production conditions.
(Step D-1) In the production of beer, the residue after extracting and removing beer is collected.
(Step D-2) The residue obtained by extracting the residue in an aqueous solvent (for example, water, edible alcohol, or a mixture thereof) (adding salt if necessary) is dried and pulverized to obtain a crude material Get.
(Step D-3) The crude material is purified and desalted in an aqueous solvent (for example, water, edible alcohol, or a mixture thereof), and the solid content is dried and pulverized to obtain a dried product of Component D.
成分Dは、成分Dの上記栄養素を直接供給することに加えて、成分D中に多く含まれる核酸RNAが、本発明1中の成分B及び成分C中の核酸DNAに対して情報転写機能を補い、蛋白質等の生合成を円滑にする進行させることが期待される。
(成分E)
本発明1は、除菌効果と腸内環境の維持の観点から、さらに大豆発酵組成物(成分E)を配合して得られうることが好ましい。
In addition to directly supplying the above nutrients of component D, component D has a nucleic acid RNA contained in a large amount in component D having an information transcription function with respect to nucleic acid DNA in component B and component C in the present invention 1. It is expected that the biosynthesis of proteins, etc. will proceed smoothly.
(Component E)
It is preferable that this invention 1 can be obtained by mix | blending a soybean fermented composition (component E) further from a viewpoint of a microbe elimination effect and maintenance of an intestinal environment.
成分Eは、例えば、以下のような製造方法で得ることができる。
工程(E1):1質量部に原料大豆を、好ましくは5〜20質量部の水に浸漬して、
好ましくは水温10〜40℃、2〜48時間で、
より好ましくは水温15〜35℃、6〜36時間で、
更に好ましくは水温15〜35℃、12〜24時間で、膨潤処理いて仕込み原料を得る。
水は水道水、純水、蒸留水、日本国内山岳部で採取される天然水の何れでもよいが、成分Eの風味の観点から、日本国内山岳部で採取される天然水が好ましい。
Component E can be obtained, for example, by the following production method.
Step (E1): The raw material soybean is immersed in 1 part by mass, preferably 5 to 20 parts by mass of water,
Preferably, the water temperature is 10 to 40 ° C. for 2 to 48 hours,
More preferably, the water temperature is 15 to 35 ° C. and 6 to 36 hours.
More preferably, the raw material is obtained by swelling treatment at a water temperature of 15 to 35 ° C. for 12 to 24 hours.
The water may be tap water, pure water, distilled water, or natural water collected in a mountainous area in Japan. From the viewpoint of the flavor of component E, natural water collected in a mountainous area in Japan is preferred.
工程(E2):仕込み原料を粉砕して、必要に応じて、好ましくは85〜95℃で加熱滅菌して
原料スラリーを得る。
Step (E2): The charged raw material is pulverized and, if necessary, preferably heat sterilized at 85 to 95 ° C. to obtain a raw material slurry.
工程(E3):原料スラリーに乳酸菌及び必要に応じて他の酵母菌を摂取して原料スラリーを発酵熟成させて大豆発酵組成物である成分Eを得る。 Step (E3): The raw material slurry is ingested with lactic acid bacteria and, if necessary, other yeasts, and the raw material slurry is fermented and matured to obtain component E, which is a soybean fermentation composition.
発酵熟成時の温度は、好ましくは10℃〜55℃、より好ましくは20℃〜50℃、更に好ましくは25℃〜45℃である。 The temperature during fermentation and ripening is preferably 10 ° C to 55 ° C, more preferably 20 ° C to 50 ° C, still more preferably 25 ° C to 45 ° C.
発酵熟成時のpHは、好ましくは10℃〜55℃、より好ましくは20℃〜50℃、更に好ましくは25℃〜45℃である。 The pH during fermentation and ripening is preferably 10 ° C to 55 ° C, more preferably 20 ° C to 50 ° C, and still more preferably 25 ° C to 45 ° C.
発酵熟成時間は、好ましくは1時間〜5年、より好ましくは6時間〜4年、更に好ましくは1日〜3年間、更に好ましくは7日〜3年間、更に好ましくは1月〜3年間、更に好ましくは6月〜3年間、更に好ましくは1〜3年である。 The fermentation aging time is preferably 1 hour to 5 years, more preferably 6 hours to 4 years, more preferably 1 day to 3 years, further preferably 7 days to 3 years, still more preferably 1 month to 3 years, The period is preferably from June to 3 years, more preferably from 1 to 3 years.
工程(E4):成分Eは、85〜95℃で加熱滅菌することが好ましい。 Step (E4): Component E is preferably heat sterilized at 85 to 95 ° C.
工程(E5):成分Eはそのまま、又は必要に応じて遠心ろ過して得られた上清画分を採取して、40℃〜50℃に加温しながら1〜10時間程度真空濃縮するか、又は真空遠心濃縮後、凍結乾燥、真空加熱乾燥若しくはスプレードライ法等で乾燥させることにより、成分Eの乾燥物を得ることができる。 Step (E5): Whether component E is collected as it is or by centrifugal filtration as necessary, and is vacuum concentrated for about 1 to 10 hours while heating to 40 ° C. to 50 ° C. Alternatively, a dried product of component E can be obtained by vacuum centrifugation, followed by freeze drying, vacuum heat drying, spray drying, or the like.
工程(E6):成分Eをさらに60〜100℃の水系溶媒で抽出して大豆発酵抽出組成物である成分Eとして使用できる。 Step (E6): Component E can be further extracted with an aqueous solvent at 60 to 100 ° C. and used as component E which is a soybean fermentation extract composition.
水系媒体としては水溶性有機溶媒又は水溶性有機溶媒と水の混合物が使用でき、食用を考慮すると、エタノール又はエタノールと水の混合物が好ましい。 As the aqueous medium, a water-soluble organic solvent or a mixture of a water-soluble organic solvent and water can be used, and ethanol or a mixture of ethanol and water is preferable in consideration of food consumption.
抽出は、成分Eの抽出液を、デカンター連続式横型遠心分離機、自動バスケット型遠心分離機などの遠心分離機により固液分離した上清画分を採取する方法等が挙げられる。 Extraction includes, for example, a method of collecting a supernatant fraction obtained by solid-liquid separation of the component E extract using a centrifuge such as a decanter continuous horizontal centrifuge or an automatic basket centrifuge.
大豆発酵抽出組成物である成分Eは、更に濃縮又は希釈してもよく、凍結乾燥、加熱乾燥等の乾燥処理に付して使用してもよい。その形態は特に限定されず、例えば、溶液、懸濁液、半固体(例えば、ペースト状等)、固体(例えば、粉末、顆粒等)などであってもよい。 Component E which is a soybean fermentation extract composition may be further concentrated or diluted, and may be used after being subjected to a drying treatment such as freeze-drying or heat-drying. The form is not particularly limited, and may be, for example, a solution, a suspension, a semi-solid (for example, a paste), a solid (for example, a powder, a granule, or the like).
成分Eは、それ自体が黄色ブドウ球菌等に対して除菌効果を有し、本発明1を消化するに際して腸機能を維持する効能を有すると考えられ、本発明1にこれらの効能を付与することが期待される。 Component E itself has a sterilizing effect on Staphylococcus aureus and the like, and is considered to have an effect of maintaining intestinal function when digesting the present invention 1, and imparts these effects to the present invention 1. It is expected.
(成分F)
本発明1は、摂取し易さの観点からゼリー状であることが好ましい。
(Component F)
The present invention 1 is preferably in the form of a jelly from the viewpoint of ease of ingestion.
本発明1は、本発明1をゼリー状とするために、さらに食品用ゲル化剤(成分F)を配合して得られうることが好ましい。 It is preferable that the present invention 1 can be obtained by further blending a food gelling agent (component F) in order to make the present invention 1 into a jelly form.
成分Fは、食品用に使用されるゼラチン、寒天、デンプン等の多糖類等を使用できる。 多糖類としては、デンプン、マンナン、キサンタンガム、アカシアガム、ジェランガム、ペクチン、カラギーナン、ローカストビーンガム、デキストリン、アルギン酸ナトリウム等が挙げられ、デンプン、キサンタンガム、アカシアガム、ペクチン、カラギーナン、ローカストビーンガム、デキストリン及びアルギン酸ナトリウムからなる群から選ばれる少なくとも1種以上の多糖類を使用することが好ましい。なお、複数の多糖類を含む食品用ゲル化剤を増粘多糖類ということがある。 As the component F, polysaccharides such as gelatin, agar and starch used for foods can be used. Examples of polysaccharides include starch, mannan, xanthan gum, acacia gum, gellan gum, pectin, carrageenan, locust bean gum, dextrin, sodium alginate and the like, starch, xanthan gum, acacia gum, pectin, carrageenan, locust bean gum, dextrin and It is preferable to use at least one polysaccharide selected from the group consisting of sodium alginate. In addition, the gelatinizer for foodstuffs containing a some polysaccharide may be called thickening polysaccharide.
成分Fは、ゼラチン、寒天、デンプン、マンナン、キサンタンガム、アカシアガム、ジェランガム、ペクチン、カラギーナン、ローカストビーンガム、デキストリン、アルギン酸ナトリウム等が挙げられ、デンプン、キサンタンガム、アカシアガム、ペクチン、カラギーナン、ローカストビーンガム、デキストリン及びアルギン酸ナトリウムからなる群から選ばれる少なくとも1種以上のゲル化剤成分を使用することが好ましい。 Component F includes gelatin, agar, starch, mannan, xanthan gum, acacia gum, gellan gum, pectin, carrageenan, locust bean gum, dextrin, sodium alginate and the like. Starch, xanthan gum, acacia gum, pectin, carrageenan, locust bean gum It is preferable to use at least one gelling agent component selected from the group consisting of dextrin and sodium alginate.
成分Fを配合する場合、成分Fを安定して分散させる観点から、さらにトレハロース等の二糖類以上のオリゴマーの糖類を配合することが好ましい。 When component F is blended, from the viewpoint of stably dispersing component F, it is preferable to blend an oligomeric saccharide such as trehalose or higher.
(その他の成分)
本発明1は、必要に応じて、さらに以下の成分を配合することができる:
(1)各種ビタミン類;
(2)葉酸(WO2002/072123によれば、ビタミンB12と協調してアミノ酸の代謝やタンパク質の合成、特にRNA やDNA の生成に関与し、細胞の分裂・複製、組織の増殖に重要な機能を果たす);
(3)日本国内水道水、蒸留水、イオン交換水等の水;
(4)グルコン酸等の食品用有機酸を使用したpH調整剤;
(5)シクロデキストリン等の酸味マスキング剤。
(Other ingredients)
The present invention 1 can further contain the following components as required:
(1) Various vitamins;
(2) Folic acid (According to WO2002 / 072123, it is involved in amino acid metabolism and protein synthesis, particularly in the production of RNA and DNA in cooperation with vitamin B12, and has important functions for cell division and replication and tissue growth. Fulfill);
(3) Water such as domestic tap water, distilled water, ion exchange water;
(4) pH adjuster using food-grade organic acid such as gluconic acid;
(5) Acidity masking agent such as cyclodextrin.
(食品用組成物)
本発明1は、成分A、成分B及び成分C(好ましくは、さらに成分D、成分E及び成分Fからなる群か選ばれる少なくとも1種以上の成分)を配合して得られうる。
(Food composition)
The present invention 1 can be obtained by blending Component A, Component B and Component C (preferably at least one component selected from the group consisting of Component D, Component E and Component F).
本発明1は、成分B及び成分Cの配合によって、消化器官が衰弱している場合にも核蛋白質が消化し易く、全体としてハトムギ由来成分及び鮭白子抽出物の健康促進作用を効率よく利用できる。 In the present invention 1, the combination of component B and component C facilitates digestion of nucleoproteins even when the digestive organs are weak, and as a whole, the health promoting action of the pearl barley-derived component and the coconut extract can be efficiently used. .
ハトムギ由来成分及び鮭白子抽出物の健康促進作用の観点から、本発明1中、
成分Aの固形分100質量部に対して、
成分Bの固形分は、好ましくは5〜100質量部、より好ましくは15〜50質量部、更に好ましくは10〜30質量部であり、
成分Cの固形分は、好ましくは1〜100質量部、より好ましくは2〜50質量部、更に好ましくは5〜25質量部であり、
成分Dをさらに配合する場合は、成分Bと成分Cの固形分合計100質量部に対して、
成分Dの固形分は、好ましくは5〜100質量部、より好ましくは15〜50質量部、更に好ましくは10〜30質量部であり、
成分Eをさらに配合する場合は、成分Aの固形分100質量部に対して、
成分Eの固形分は、好ましくは0.1〜5質量部、より好ましくは0.2〜3質量部、更に好ましくは0.5〜1.5質量部であり、
成分Fをさらに配合する場合は、成分A〜Eの合計の固形分100質量部に対して、
好ましくは5〜100質量部、より好ましくは15〜50質量部、更に好ましくは10〜30質量部であり、
ゼリー状にする際の水分は、成分Aの固形分100質量部に対して、好ましくは100〜1000質量部、より好ましくは150〜600質量部、更に好ましくは200〜400質量部である。
From the viewpoint of the health promoting action of the pearl barley-derived component and the coconut extract, in the present invention 1,
For 100 parts by weight of the solid content of component A,
The solid content of component B is preferably 5 to 100 parts by mass, more preferably 15 to 50 parts by mass, and still more preferably 10 to 30 parts by mass.
The solid content of Component C is preferably 1 to 100 parts by weight, more preferably 2 to 50 parts by weight, and still more preferably 5 to 25 parts by weight.
When the component D is further blended, the total solid content of the component B and the component C is 100 parts by mass,
The solid content of component D is preferably 5 to 100 parts by mass, more preferably 15 to 50 parts by mass, and still more preferably 10 to 30 parts by mass.
When the component E is further blended, with respect to 100 parts by mass of the solid content of the component A,
The solid content of component E is preferably 0.1 to 5 parts by mass, more preferably 0.2 to 3 parts by mass, still more preferably 0.5 to 1.5 parts by mass,
When the component F is further blended, with respect to 100 parts by mass of the total solid content of the components A to E,
Preferably it is 5-100 mass parts, More preferably, it is 15-50 mass parts, More preferably, it is 10-30 mass parts,
The water content in the jelly form is preferably 100 to 1000 parts by mass, more preferably 150 to 600 parts by mass, and still more preferably 200 to 400 parts by mass with respect to 100 parts by mass of the solid content of Component A.
本発明1は、食品として摂取できるどのような態様であってもよく、成分A、成分B及び成分C(好ましくは、さらに成分D、成分E及び成分Fからなる群か選ばれる少なくとも1種以上の成分)だけで、又は、各態様に用いられる常用成分を用いて、例えば、液状、ペースト状、ゼリー状、粉末状、錠状、カプセル状、顆粒状等の態様で製剤化できるが、摂取し易さの観点から液状、ペースト状又はゼリー状であることが好ましく、ゼリー状であることがより好ましい。 The present invention 1 may be in any form that can be ingested as a food, and is preferably at least one selected from the group consisting of Component A, Component B, and Component C (preferably, Component D, Component E, and Component F) Ingredients) or by using the usual ingredients used in each embodiment, for example, in the form of liquid, paste, jelly, powder, tablet, capsule, granule, etc. From the viewpoint of easiness, it is preferably liquid, pasty or jelly, and more preferably jelly.
各態様に用いられる常用成分としては、乳糖、黒糖等の甘味調整剤、デンプンなどの賦形剤、結合剤、崩壊剤、滑沢剤、矯味・矯臭剤等の食品・医薬の製剤技術分野における通常の各種補助剤を用いて製剤化することができる。 Common ingredients used in each embodiment include sweeteners such as lactose and brown sugar, excipients such as starch, binders, disintegrants, lubricants, flavoring / flavoring agents, etc. It can be formulated using various usual adjuvants.
本発明1は、本発明1の健康に対する各成分の効能を考慮すると、1日当りの摂取量は固形分換算で好ましくは0.5〜20g、より好ましくは1〜10g、更に好ましくは1.5〜5gである。 In the present invention 1, taking into account the effects of each component on the health of the present invention 1, the daily intake is preferably 0.5 to 20 g, more preferably 1 to 10 g, still more preferably 1.5 in terms of solid content. ~ 5g.
本発明1は、上記の実施例品換算の好適摂取量を1日当たり好ましくは1〜10回、より好ましくは2〜5回、更に好ましくは2〜4回に分けて摂取することを考慮して固形分換算で、0.5〜20g、より好ましくは1〜10g、更に好ましくは1.5〜5gを容器(好ましくはフィルム容器)に充填して密封して分包することが好ましい。 The present invention 1 takes into account that the preferred intake in terms of the above-mentioned Examples is preferably divided into 1 to 10 times per day, more preferably 2 to 5 times, still more preferably 2 to 4 times. In terms of solid content, it is preferable to fill 0.5 to 20 g, more preferably 1 to 10 g, and still more preferably 1.5 to 5 g in a container (preferably a film container), and seal and package.
フィルム容器は薄い矩形状でも、細長いスティック状でもよいが、摂取し易さの観点からスティック状であることが好ましい。 The film container may be a thin rectangular shape or an elongated stick shape, but is preferably a stick shape from the viewpoint of ease of ingestion.
〔本発明2〕
本発明2は、成分A、成分B及び成分C(好ましくは、さらに成分D、成分E及び成分Fからなる群か選ばれる少なくとも1種以上の成分)を混合する工程を含む食品用組成物の製造方法であり、本発明1の好適な製造方法である。
[Invention 2]
The present invention 2 is a food composition comprising a step of mixing component A, component B and component C (preferably, at least one component selected from the group consisting of component D, component E and component F). This is a manufacturing method and is a preferable manufacturing method of the first aspect of the present invention.
本発明2の好適な工程を以下に説明する。
(工程1)主成分である成分A、成分B及び成分C(好ましくは、さらに成分D及び/又は成分E)を所望の固形分量となるように秤量し、これらを、必要であれば所望の量の水を加えて混合して、好ましくは100〜140℃、5〜60分、より好ましくは110〜130℃、10〜30分、更に好ましくは115〜125℃、10〜20分の加熱殺菌をして主成分スラリーを得る。
A preferred process of the present invention 2 will be described below.
(Step 1) Component A, Component B and Component C (preferably Component D and / or Component E) which are the main components are weighed so as to have a desired solid content, and these are measured if necessary. An amount of water is added and mixed, and heat sterilization is preferably performed at 100 to 140 ° C for 5 to 60 minutes, more preferably 110 to 130 ° C for 10 to 30 minutes, and still more preferably 115 to 125 ° C for 10 to 20 minutes. To obtain a main component slurry.
(工程2)本発明1をゼリー状にする場合は、成分F(好ましくは、さらにトレハロース)を必要であれば所望の量の水を加えて混合撹拌して、好ましくは75〜95℃、より好ましくは80〜90℃で加熱溶解し、必要であれば篩過してゲル化剤スラリーを得る。
(工程3)主成分スラリーを、必要に応じて、好ましくは80〜100℃、10〜60分、より好ましくは85〜95℃、20〜40分の加熱殺菌をして、必要に応じてゲル化剤スラリーを加え、好ましくは60〜80℃、より好ましくは65〜75℃まで冷却して、必要に応じてその他の成分を混合して本発明2の製造結果物である食品用組成物である本発明1を得る。
(工程4)工程3で得た食品用組成物は、所望の量ずつフィルム容器に充填してフィルム容器を密封し、必要に応じて箱詰めされる。
(Step 2) When the present invention 1 is made into a jelly form, component F (preferably trehalose) is added, if necessary, with a desired amount of water, mixed and stirred, preferably 75 to 95 ° C. Preferably, it is dissolved by heating at 80 to 90 ° C., and if necessary, sieved to obtain a gelling agent slurry.
(Step 3) The main component slurry is sterilized by heating, preferably at 80 to 100 ° C. for 10 to 60 minutes, more preferably 85 to 95 ° C. for 20 to 40 minutes, and if necessary, gel In the food composition which is the production result of the present invention 2 by adding an agent slurry, preferably cooled to 60 to 80 ° C., more preferably 65 to 75 ° C., and mixing other components as necessary. The present invention 1 is obtained.
(Step 4) The food composition obtained in Step 3 is filled into a film container in a desired amount, sealed in the film container, and boxed as necessary.
〔原料〕
(1)成分A:ハトムギエキスCRD SD粉末(販売元:アグリリンクテクノロジー社、乾燥物)
(2)成分B:ヌクレオプロテイン(製造元:日産化学社、乾燥物)
(3)成分C:ヌクレゲン(製造元:日生バイオ社、乾燥物)
(4)成分D:ビール酵母抽出 RNA(販売元:エル・エスコーポレーション社、乾燥物)
(5)成分E:大豆発酵代謝エキス(登録商標)(販売元:菱和ECOフーズ社、液状(固形分濃度5質量%、水分95質量%))
(6)成分F:増粘多糖類系ゲル化剤(市販品)
(7)その他の成分:ビタミン類(市販品)、葉酸(市販品)、トレハロース粉末(市販品)、黒糖粉末(市販品)
〔material〕
(1) Component A: Barley extract CRD SD powder (Distributor: Agrilink Technology, dried product)
(2) Component B: Nucleoprotein (Manufacturer: Nissan Chemical Co., Ltd., dried product)
(3) Component C: Nuclegen (Manufacturer: Nissei Bio Inc., dried product)
(4) Component D: Beer yeast extraction RNA (Distributor: L.S. Corporation, dried product)
(5) Component E: Soybean Fermentation Metabolite Extract (registered trademark) (Distributor: Ryowa ECO Foods, liquid (solid content concentration 5 mass%, moisture 95 mass%))
(6) Component F: thickening polysaccharide gelling agent (commercially available)
(7) Other ingredients: vitamins (commercial product), folic acid (commercial product), trehalose powder (commercial product), brown sugar powder (commercial product)
〔配合〕
各成分を表1の質量部ずつ秤量した。
[Combination]
Each component was weighed in parts by mass shown in Table 1.
〔製造条件〕
(1)工程1:150Lの調合タンクに、表1の質量部の成分A、成分B,成分C、成分D及び成分E並びに128質量部の水を投入して混合し、121℃15分の加熱殺菌をして主成分スラリーを得た。
[Production conditions]
(1) Step 1: Into a 150 L mixing tank, parts A, B, C, D and E and 128 parts by mass of water shown in Table 1 are added and mixed. The main component slurry was obtained by heat sterilization.
(2)工程2:300Lの調合タンクに、表1の質量部のトレハロース及びゲル化剤並びに183質量部の水を投入して混合撹拌し、87℃で加熱溶解させた後に篩過してゲル化剤スラリーを得た。 (2) Step 2: Into a 300-liter preparation tank, the trehalose and gelling agent in parts by mass shown in Table 1 and 183 parts by mass of water were added, mixed and stirred, heated and dissolved at 87 ° C., and then passed through a sieve to gel. An agent slurry was obtained.
(3)工程3:600Lの調合タンクに、主成分スラリーを投入して90℃30分の加熱殺菌をして、さらにゲル化剤スラリーを投入して撹拌混合して、70℃まで冷却した後、そこに、表1の質量部のトレハロース以外のその他の成分を投入して60℃で混合撹拌して、ゼリー状の本発明1を75kg得た。 (3) Step 3: The main component slurry is charged into a 600 L mixing tank and sterilized by heating at 90 ° C. for 30 minutes, and further the gelling agent slurry is added, stirred and mixed, and cooled to 70 ° C. Then, other components other than trehalose in parts by mass shown in Table 1 were added and mixed and stirred at 60 ° C. to obtain 75 kg of jelly-like present invention 1.
(4)工程4:工程3で得たゼリー状の本発明1を5gずつフィルム容器に充填しシール密閉して1パックとし、15000パック製造した。 (4) Step 4: 5 g of the jelly-like present invention 1 obtained in Step 3 was filled in a film container, sealed and sealed to form 1 pack, and 15000 packs were produced.
〔実用試験〕
(1)対象者 (1−1)人間24名 (1−2)犬14匹 (1−3)猫3匹
[Practical test]
(1) Subjects (1-1) 24 humans (1-2) 14 dogs (1-3) 3 cats
(2)実施内容
1回に1パック摂取して、各対象者に3〜5日間摂取してもらった。
(2) Content of implementation One pack was ingested at a time, and each subject was ingested for 3 to 5 days.
対象者に聞き取り調査した結果を表3に示す。 Table 3 shows the results of interviews with the subject.
(3)結果
表2に示すように各年代の人間及び各年齢の犬及び猫に試験した結果、実施品はいずれも問題なく摂取され、表3に示すように飲み易いとの感想と体調の良さについての意見が多かった。
(3) Results As shown in Table 2, as a result of testing on humans of various ages and dogs and cats of each age, all of the products were ingested without any problems. There were many opinions about goodness.
Claims (5)
前記成分Aが、ハトムギの殻、薄皮及び渋皮からなる群から選ばれる少なくとも1種以上のハトムギ部位に酵素処理をして得られうる組成物であり、
前記成分Bが、魚類白子粉砕スラリーを水系媒体で精製して得られうる組成物であり、
前記成分Cが、魚類白子粉砕スラリーを蛋白質分解酵素と核酸分解酵素とで処理して得られうる組成物である食品用組成物。 A food composition obtainable by blending component A, component B and component C,
The component A is a composition obtained by subjecting at least one kind of pearl barley selected from the group consisting of pearl husk, thin skin and astringent skin to an enzyme treatment,
The component B is a composition that can be obtained by refining a fish white child pulverized slurry with an aqueous medium,
The composition for foodstuffs whose said component C is a composition which can be obtained by processing a fish sludge ground slurry with a proteolytic enzyme and a nucleolytic enzyme.
The manufacturing method of the composition for foodstuffs including the process of mixing the component A of Claim 1, the component B, and the component C.
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CN108902965A (en) * | 2018-06-12 | 2018-11-30 | 中肽生物科技(深圳)有限公司 | One kind is enriched blood compound peptide functional food and preparation method thereof |
JP2020100608A (en) * | 2018-12-25 | 2020-07-02 | 株式会社日本電医研 | Nutritional supplement, and medicine or food/drink containing the nutritional supplement |
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