JP2019004878A - Composition having improved stability of biologically active material with low stability - Google Patents
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Abstract
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本発明は、含有されている、安定性が低い生理活性物質の安定性が改善されている組成物、特に葉酸又は葉酸以外のビタミンを生理活性物質として液卵中に含有する組成物に関する。本発明は、生理活性物質が液卵の存在によって安定化されるという新知見に基づく。 The present invention relates to a composition in which the stability of a physiologically active substance having low stability is improved, and particularly to a composition containing folic acid or a vitamin other than folic acid as a physiologically active substance in a liquid egg. The present invention is based on the new finding that physiologically active substances are stabilized by the presence of liquid eggs.
葉酸はビタミンB群の一種であり、アミノ酸やタンパク質の生合成に関わる補酵素の構成成分で、赤血球や核酸の合成などに関与しており、生体にとって必要不可欠な生理活性物質又は栄養素である。葉酸が欠乏すると、悪性貧血、神経障害、腸機能不全等を起こすことが知られており、近年、胎児の脳や脊椎の形成に関わる神経管の先天異常である神経管閉鎖障害の発症を抑えることを目的として、妊婦には葉酸を摂取することが薦められている。特に妊婦には積極的に葉酸を摂取する必要があるとされ、1992年米国疾病管理予防センター(CDC)は、妊婦が一日400μgの葉酸を摂取すれば、胎児の神経管閉鎖障害を70%予防することができるという勧告を出している。 Folic acid is a member of the vitamin B group and is a component of a coenzyme involved in the biosynthesis of amino acids and proteins, is involved in the synthesis of red blood cells and nucleic acids, and is a physiologically active substance or nutrient indispensable for the living body. Deficiency of folic acid is known to cause pernicious anemia, neuropathy, intestinal dysfunction, etc., and in recent years, suppresses the onset of neural tube closure disorders, which are congenital abnormalities of the neural tube related to fetal brain and spine formation For this purpose, pregnant women are encouraged to take folic acid. In particular, it is said that pregnant women need to take folic acid actively. In 1992, the US Centers for Disease Control and Prevention (CDC) reported that 70% of fetal neural tube closure disorders could occur if a pregnant woman took 400 μg of folic acid a day. The recommendation is that it can be prevented.
しかしながら、葉酸の必要量を通常の食事から摂取することは必ずしも容易ではなく、更に、葉酸自体が安定な化合物ではなく、経日的に光によって加水分解してプテリジン化合物が生じ葉酸量は低下することが知られている(特許文献1)。 However, it is not always easy to take the necessary amount of folic acid from a normal diet. Furthermore, folic acid itself is not a stable compound, and it hydrolyzes with light over time to produce a pteridine compound, resulting in a decrease in the amount of folic acid. It is known (Patent Document 1).
これらの問題を解決する方法として、例えば、α−、β−又はγ−シクロデキストリン又はα−、β−又はγ−シクロデキストリンの誘導体を添加して安定化する方法が提案されている(特許文献2)。 As a method for solving these problems, for example, a method of stabilizing by adding α-, β- or γ-cyclodextrin or a derivative of α-, β- or γ-cyclodextrin has been proposed (Patent Document). 2).
また、カテキン類を配合して葉酸を安定化する方法も提案されている(特許文献3)。 A method of stabilizing folic acid by blending catechins has also been proposed (Patent Document 3).
本発明の目的は、葉酸又は葉酸以外のビタミン類のような安定性が低い生理活性物質の安定性が改善されている組成物を提供することである。 An object of the present invention is to provide a composition in which the stability of a physiologically active substance having low stability such as folic acid or vitamins other than folic acid is improved.
上記目的を達成するため、本発明者らは鋭意検討した結果、液卵を安定性が低い生理活性物質とともに含有する組成物のもとで前記安定性が低い生理活性物質の安定性が改善することを見出し、この知見に基づいてさらに研究を進め、本発明を完成するに至った。 In order to achieve the above object, as a result of intensive studies, the present inventors have improved the stability of a physiologically active substance having low stability under a composition containing liquid egg together with a physiologically active substance having low stability. As a result, the present inventors have completed the present invention by further research based on this finding.
すなわち、本発明は以下の発明に関する。
〔1〕下記成分(1)及び(2)を含有することを特徴とする、成分(2)の安定性が改善されている組成物。
(1)液卵
(2)安定性が低い生理活性物質
〔2〕成分(2)が、葉酸、葉酸以外のビタミン、フコキサンチン、アラキドン酸及びγ−アミノ酪酸からなる群から選択される1以上であることを特徴とする前記〔1〕に記載の組成物。
〔3〕さらに、成分(1)及び(2)以外の栄養素を含有することを特徴とする前記〔1〕又は〔2〕に記載の組成物。
〔4〕液卵100g当たり、葉酸を0μg超含有することを特徴とする前記〔1〕〜〔3〕のいずれかに記載の組成物。
〔5〕液卵100g当たり、葉酸以外のビタミンを0.5μg以上含有することを特徴とする前記〔1〕〜〔3〕のいずれかに記載の組成物。
〔6〕葉酸以外のビタミンが、ビタミンA、ビタミンD、ビタミンE、ビタミンK、ビタミンB1、ビタミンB2、ビタミンB6、ビタミンB12、ビタミンC、ナイアシン、及びパントテン酸からなる群から選択される1以上であることを特徴とする前記〔1〕〜〔3〕のいずれかに記載の組成物。
〔7〕液卵を含有することを特徴とする、安定性が低い生理活性物質の安定性の改善剤。
〔8〕液卵と、安定性が低い生理活性物質とを接触させることを特徴とする、安定性が低い生理活性物質の安定性の改善方法。
That is, the present invention relates to the following inventions.
[1] A composition having improved stability of component (2), comprising the following components (1) and (2):
(1) Liquid egg (2) Biologically active substance with low stability [2] One or more selected from the group consisting of component (2) consisting of folic acid, vitamins other than folic acid, fucoxanthin, arachidonic acid and γ-aminobutyric acid The composition according to [1] above, wherein
[3] The composition according to [1] or [2], further comprising nutrients other than components (1) and (2).
[4] The composition as described in any one of [1] to [3] above, which contains more than 0 μg of folic acid per 100 g of liquid egg.
[5] The composition as described in any one of [1] to [3] above, which contains 0.5 μg or more of vitamins other than folic acid per 100 g of liquid egg.
[6] One or more vitamins other than folic acid selected from the group consisting of vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, niacin, and pantothenic acid The composition according to any one of [1] to [3] above,
[7] An agent for improving the stability of a physiologically active substance having low stability, comprising a liquid egg.
[8] A method for improving the stability of a physiologically active substance having low stability, which comprises contacting a liquid egg with a physiologically active substance having low stability.
本発明によれば、安定性が低い生理活性物質の安定性が改善されている組成物を提供することができる。本発明の組成物の好ましい効果として、葉酸及び/若しくはビタミンD等の栄養素を組成物中に任意の量含むことができ、又は当該組成物の添加によって被添加組成物における生理活性物質又は栄養素の含有量を高めることもでき、より機能性の高い組成物を得ることができる点が挙げられる。
本発明の組成物の好ましい効果として、安定性が低い生理活性物質のうちの1つである葉酸を高濃度で含有する組成物を摂取することにより、現代人に不足しがちな栄養素である葉酸を日常の食事で無理なく、安全に、かつ継続的に摂取することができる点が挙げられる。また、本発明の組成物の好ましい効果として、液卵中に含まれる葉酸が、体内で消化、吸収されやすく、葉酸のバイオアベイラビリティが高い点が挙げられる。
According to the present invention, it is possible to provide a composition in which the stability of a physiologically active substance having low stability is improved. As a preferable effect of the composition of the present invention, any amount of nutrients such as folic acid and / or vitamin D can be included in the composition, or the physiologically active substance or nutrient in the composition to be added can be added by adding the composition. It is possible to increase the content, and it is possible to obtain a composition with higher functionality.
As a preferable effect of the composition of the present invention, folic acid, which is a nutrient that tends to be deficient in modern humans, is obtained by ingesting a composition containing folic acid, which is one of physiologically active substances having low stability, at a high concentration. Can be taken safely and continuously in a daily diet. Further, as a preferable effect of the composition of the present invention, folic acid contained in the liquid egg is easily digested and absorbed in the body, and the bioavailability of folic acid is high.
更に、本発明の組成物の好ましい効果として、ビタミンD等の各種栄養素を高濃度で含有することにより、水溶性ビタミンB群の一種である葉酸と脂溶性ビタミン等の性質の異なる2つ以上の生理活性物質又は栄養素を同時に摂取できる点が挙げられる。 Furthermore, as a preferable effect of the composition of the present invention, by containing various nutrients such as vitamin D at a high concentration, two or more different properties such as folic acid, which is a kind of water-soluble vitamin B group, and fat-soluble vitamins are obtained. The point which can ingest a bioactive substance or a nutrient simultaneously is mentioned.
本発明は、下記成分(1)及び(2)を含有することを特徴とする、成分(2)の安定性が改善されている組成物を提供する。
(1)液卵
(2)安定性が低い生理活性物質
The present invention provides a composition having improved stability of component (2), comprising the following components (1) and (2).
(1) Liquid egg (2) Physiologically active substance with low stability
〔成分(1)〕
液卵は、割卵して卵殻を取り除いた卵であり、例えば卵黄の形状を残した「ホール液卵」、卵黄と卵白を溶き混ぜて均質化した「全液卵(液全卵又は液状全卵)」、卵黄と卵白とを分離した「卵黄液(液状卵黄)」又は「卵白液(液状卵白)」を含むものである。液卵には、これらに例えば加糖又は加塩したもの等の加工処理した加工液卵も含まれる。液卵を含有する本発明の組成物は、マヨネーズの製造、製菓、製パン、製麺、水産・畜産練り製品などの食品加工業に広く消費され、外食産業にも供せられ得る。液卵の原料である卵は、通常の採卵用の家禽(例えば、鶏、ウズラ、アヒル等)が産卵した卵であることが好ましい。
液卵を含有することを特徴とする、安定性が低い生理活性物質の安定性の改善剤も、本発明の一態様である。
[Ingredient (1)]
A liquid egg is an egg that has been split to remove the eggshell. For example, a “hole liquid egg” that retains the shape of an egg yolk, or a “whole liquid egg (liquid whole egg or liquid whole egg) that is homogenized by melting and mixing the egg yolk and egg white. Egg) "," egg yolk liquid (liquid egg yolk) "or" egg white liquid (liquid egg white) "separated from egg yolk and egg white. Liquid eggs include processed liquid eggs that have been processed, for example, those that have been sweetened or salted. The composition of the present invention containing liquid egg is widely consumed in food processing industries such as mayonnaise production, confectionery, bread making, noodle making, fishery and livestock products, and can also be used in the food service industry. The egg that is the raw material of the liquid egg is preferably an egg laid by a normal poultry hen (eg, chicken, quail, duck, etc.).
An agent for improving the stability of a physiologically active substance having low stability, characterized by containing a liquid egg, is also an embodiment of the present invention.
〔成分(2)〕
安定性が低い生理活性物質として、例えば保存安定性、熱安定性、光安定性、乳化安定性、酸化・還元安定性、色調の安定性、溶媒に対する安定性、酸素に対する安定性、酸若しくは塩基に対する安定性、ラジカルに対する安定性、金属イオンに対する安定性から選択される1以上の安定性が低い生理活性物質が挙げられる。
これらの安定性は公知の方法、又は自体公知の方法等により測定し確認することができる。例えば、一定時間経過後の組成物中の生理活性物質含有量、又は色調等を確認することにより保存安定性又は乳化安定性を確認することができる。また、例えば、組成物に熱、光、酸化・還元、溶媒、酸素、酸若しくは塩基、ラジカル、金属イオン等の負荷をかけ、一定時間経過後の組成物中の生理活性物質の含有量、又は色調等を確認することにより、これらに対する安定性を確認することができる。
安定性が低い生理活性物質として、具体的には、例えば葉酸、葉酸以外のビタミン、フコキサンチン、アスタキサンチン、乳酸菌、カテキン、アラキドン酸、γ−アミノ酪酸(GABA)、キチン、キトサン、グルコサミン、ミネラル(鉄分、ヨウ素)等が挙げられる。葉酸又は葉酸以外のビタミン等は、光安定性又は保存安定性が低い生理活性物質として、例示され得る。
[Ingredient (2)]
Examples of physiologically active substances with low stability include storage stability, heat stability, light stability, emulsion stability, oxidation / reduction stability, color stability, solvent stability, oxygen stability, acid or base And one or more physiologically active substances selected from the stability against radicals, the stability against radicals, and the stability against metal ions.
These stability can be measured and confirmed by a known method or a method known per se. For example, storage stability or emulsification stability can be confirmed by confirming the physiologically active substance content or color tone in the composition after a certain period of time. In addition, for example, the composition is loaded with heat, light, oxidation / reduction, solvent, oxygen, acid or base, radical, metal ion, etc., the content of the physiologically active substance in the composition after a lapse of a certain time, or By confirming the color tone or the like, the stability against these can be confirmed.
Specific examples of physiologically active substances having low stability include folic acid, vitamins other than folic acid, fucoxanthin, astaxanthin, lactic acid bacteria, catechin, arachidonic acid, γ-aminobutyric acid (GABA), chitin, chitosan, glucosamine, mineral ( Iron, iodine) and the like. Folic acid or vitamins other than folic acid can be exemplified as physiologically active substances having low photostability or storage stability.
葉酸は、特に限定されないが、安定性の観点から粉末状のものを用いることが好ましい。本発明の液卵への葉酸の配合量は、液卵100g当たり、好ましくは0超μg以上(より好ましくは0超〜5000μg、さらに好ましくは100〜2000μg、さらに好ましくは200〜2000μg)である。この場合、成人一日当たりの葉酸の摂取基準量が200μgであることから、例えば、上記液卵を100g摂取することで、一日に必要な葉酸の摂取量をほぼ充足させることができる。本発明によらなければ、そのような摂取量を充足させることは容易ではない。 Folic acid is not particularly limited, but it is preferable to use a folic acid from the viewpoint of stability. The blending amount of folic acid in the liquid egg of the present invention is preferably more than 0 μg or more (more preferably more than 0 to 5000 μg, more preferably 100 to 2000 μg, still more preferably 200 to 2000 μg) per 100 g of the liquid egg. In this case, since the reference intake amount of folic acid per day for adults is 200 μg, for example, by taking 100 g of the liquid egg, the intake amount of folic acid necessary for one day can be substantially satisfied. Without the present invention, it is not easy to satisfy such an intake.
上記、葉酸添加量は少量のため均一に一定量を添加する方法としては、葉酸を水溶性糖類若しくは水で10〜1000容量倍に混釈若しくは溶解して添加することが好ましい。 Since the amount of folic acid added is small, it is preferable to add folic acid after mixing or dissolving 10 to 1000 times in volume with a water-soluble saccharide or water as a method for uniformly adding a constant amount.
水溶性糖類として単糖類又は二糖類等が例示される。単糖類として例えばグルコース、フルクトース、又はガラクトース等が好ましい。二糖類として例えばスクロース、マルトース、セルビオース、又はラクトース等が好ましい。 Examples of water-soluble saccharides include monosaccharides and disaccharides. As monosaccharides, for example, glucose, fructose, galactose or the like is preferable. As the disaccharide, for example, sucrose, maltose, cellobiose, or lactose is preferable.
葉酸は、水を分散液として液卵に添加することもできるが、葉酸が可溶な緩衝液に溶解させて添加する方が望ましい。 Folic acid can be added to liquid eggs as a dispersion, but it is preferable to add folic acid after dissolving it in a buffer solution in which folic acid is soluble.
緩衝液のpHは5.5以上(例えば5.5〜9.5)が好ましく、更に好ましくはpHが6.0〜8.0のリン酸緩衝液である。 The pH of the buffer is preferably 5.5 or more (for example, 5.5 to 9.5), more preferably a phosphate buffer having a pH of 6.0 to 8.0.
本発明は、水溶性糖類若しくは水及び/又はpH5.5以上の緩衝液で希釈された葉酸と液卵とを接触させることを特徴とする葉酸の安定化方法を包含する。 The present invention includes a method for stabilizing folic acid, comprising contacting folic acid diluted with water-soluble saccharides or water and / or a buffer solution having a pH of 5.5 or more with liquid egg.
葉酸以外のビタミンとしては、例えばビタミンA、ビタミンD、ビタミンE、ビタミンK、ビタミンB1、ビタミンB2、ビタミンB6、ビタミンB12、ビタミンC、ナイアシン、パントテン酸、又はこれらの2以上の組み合わせ等が挙げられるが、中でもビタミンC、ビタミンB1、ビタミンB6、ビタミンD、ビタミンK、ビタミンB12、又はこれらの2以上の組み合わせ等が好ましく、ビタミンDがより好ましい。
葉酸以外のビタミンは、特に限定されないが、オイル状のものを用いることが好ましい。なお、ベースとなる液卵に葉酸以外のビタミンをそのまま液卵と混合してよいが、葉酸とともに、葉酸の乳化に用いる乳化剤を配合したものを、液卵と混合することが好ましい。葉酸は水溶性ビタミンに分類されるため、葉酸以外のビタミンとして、ビタミンA、D、E又はK等の脂溶性ビタミンを用いる場合は、脂溶性と水溶性のビタミンを同時に得ることができる。
本発明の組成物における葉酸以外のビタミンの配合量は、液卵100g当たり、0.5μg以上が好ましく、10〜100μgがより好ましい。
Examples of vitamins other than folic acid include vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, niacin, pantothenic acid, or combinations of two or more thereof. Among them, vitamin C, vitamin B1, vitamin B6, vitamin D, vitamin K, vitamin B12, or a combination of two or more thereof are preferable, and vitamin D is more preferable.
Although vitamins other than folic acid are not particularly limited, it is preferable to use an oily one. It should be noted that vitamins other than folic acid may be mixed with the liquid egg as it is in the liquid egg serving as a base, but it is preferable to mix the liquid egg with an emulsifier used for emulsifying folic acid together with folic acid. Since folic acid is classified as a water-soluble vitamin, when a fat-soluble vitamin such as vitamin A, D, E, or K is used as a vitamin other than folic acid, a fat-soluble and water-soluble vitamin can be obtained simultaneously.
The amount of vitamins other than folic acid in the composition of the present invention is preferably 0.5 µg or more, more preferably 10 to 100 µg per 100 g of liquid egg.
〔液卵への各安定性が低い生理活性物質の配合量の例〕
本発明の組成物において、液卵100g当たり、各安定性が低い生理活性物質の含有量は、それぞれ、下記の範囲であることが好ましい。
γ−アミノ酪酸(GABA)含有量:10〜1000mg
ナイアシン含有量:10〜500mg
パントテン酸含有量:2〜100mg
フコキサンチン含有量:1〜50mg
アラキドン酸含有量:50〜2000mg
ビタミンA含有量:200〜5000μg
ビタミンD含有量:5〜500μg
ビタミンE含有量:30〜1000mg
ビタミンK含有量:50〜2000μg
ビタミンB1含有量:0.5〜50mg
ビタミンB2含有量:1〜50mg
ビタミンB6含有量:3〜300mg
ビタミンB12含有量:5〜50μg
ビタミンC含有量:20〜1000mg
[Example of blending amount of physiologically active substance with low stability to liquid egg]
In the composition of the present invention, the content of physiologically active substances having low stability per 100 g of liquid egg is preferably in the following ranges, respectively.
γ-aminobutyric acid (GABA) content: 10 to 1000 mg
Niacin content: 10-500mg
Pantothenic acid content: 2-100mg
Fucoxanthin content: 1-50mg
Arachidonic acid content: 50-2000 mg
Vitamin A content: 200-5000 μg
Vitamin D content: 5-500μg
Vitamin E content: 30-1000mg
Vitamin K content: 50-2000 μg
Vitamin B1 content: 0.5-50mg
Vitamin B2 content: 1-50mg
Vitamin B6 content: 3-300mg
Vitamin B12 content: 5-50μg
Vitamin C content: 20-1000mg
〔好ましい成分の組み合わせ〕
本発明の組成物においては、例えば、液卵100g当たりヨウ素を0.01〜3.0mg、ビタミンAを100〜10,000μgRAE(retinol activity equivalents:レチノール活性当量)、ビタミンDを0.5〜100μg、ビタミンEを1.0〜1000mg、ビタミンKを15〜1500μg、ビタミンB1を0.1〜15mg、ビタミンB2を0.15〜20mg、ビタミンB6を0.1〜60mg、ビタミンB12を0.1〜15μg、鉄分を1.0〜100mg含むことが好ましい。
[Preferred combinations of components]
In the composition of the present invention, for example, 0.01 to 3.0 mg of iodine, 100 to 10,000 μg of vitamin A per 100 g of liquid egg, RAE (retinol activity equivalences), 0.5 to 100 μg of vitamin D Vitamin E 1.0-1000 mg, Vitamin K 15-1500 μg, Vitamin B1 0.1-15 mg, Vitamin B2 0.15-20 mg, Vitamin B6 0.1-60 mg, Vitamin B12 0.1 It is preferable to contain ˜15 μg and iron content of 1.0 to 100 mg.
〔製造方法〕
例えば、割卵後、液卵をろ過若しくは均一混合時に同時に、安定性が低い生理活性物質を液卵に添加し、またさらに必要に応じて他の物質も液卵に添加し、これらを混合することで本発明の組成物を製造することができる。混合は、公知の撹拌又は混合の手段に従って行ってよい。
このような製造方法等により製造された本発明の組成物では、安定性が低い生理活性物質が均一で安定に液卵中に蓄積され得る。そのため、本発明によれば、安定性が低い生理活性物質を高濃度、又は低濃度等任意の濃度に含有させた組成物を得ることができる。
〔Production method〕
For example, after breaking eggs, when liquid eggs are filtered or mixed at the same time, a bioactive substance with low stability is added to the liquid eggs, and if necessary, other substances are also added to the liquid eggs and mixed. Thus, the composition of the present invention can be produced. Mixing may be performed according to known stirring or mixing means.
In the composition of the present invention produced by such a production method or the like, a physiologically active substance having low stability can be uniformly and stably accumulated in the liquid egg. Therefore, according to the present invention, it is possible to obtain a composition containing a physiologically active substance having low stability at an arbitrary concentration such as a high concentration or a low concentration.
葉酸等の上記安定性が低い生理活性物質を液卵中で更に均一、安定に存在させるために、安定性が低い生理活性物質を液卵に添加する際、乳化することが好ましい。 In order to cause the physiologically active substance having low stability such as folic acid to exist more uniformly and stably in the liquid egg, it is preferable to emulsify the physiologically active substance having low stability when added to the liquid egg.
乳化剤としては食品添加物として認められている乳化剤であれば特に限定されるものではなく、具体例としてはグリセリン脂肪酸エステル(酢酸モノグリセリド、乳酸モノグリセリド、クエン酸モノグリセリド、ジアセチル酒石酸モノグリセリド、コハク酸モノグリセリド、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リノシール酸エステルなど)、サポニン(キラヤ抽出物、ダイズサポニン、チャ種子サポニンなど)、ショ糖脂肪酸エステル(ショ糖エステル)、レシチン(植物レシチン、卵黄レシチン)、高級脂肪酸、低級脂肪酸、リン脂質などが挙げられる。
本発明は、安定性が低い生理活性物質を液卵に含まれる乳化剤(卵黄レシチン、又はレシチン等)で乳化することを特徴とする安定性が低い生理活性物質の安定性の改善方法を包含する。
The emulsifier is not particularly limited as long as it is an emulsifier recognized as a food additive. Specific examples include glycerin fatty acid esters (acetic acid monoglyceride, lactic acid monoglyceride, citric acid monoglyceride, diacetyltartaric acid monoglyceride, succinic acid monoglyceride, poly Glycerin fatty acid ester, polyglycerin condensed linosyl acid ester, etc.), saponin (Quiraya extract, soybean saponin, tea seed saponin, etc.), sucrose fatty acid ester (sucrose ester), lecithin (plant lecithin, egg yolk lecithin), higher fatty acid, Examples include lower fatty acids and phospholipids.
The present invention includes a method for improving the stability of a physiologically active substance having low stability, wherein the physiologically active substance having low stability is emulsified with an emulsifier (egg yolk lecithin or lecithin) contained in a liquid egg. .
乳化剤の配合量は、水溶性糖類及び/又は水溶液1質量部に対して0.01〜100質量部が好ましく、0.5〜50質量部がより好ましい。 0.01-100 mass parts is preferable with respect to 1 mass part of water-soluble saccharide | sugar and / or aqueous solution, and, as for the compounding quantity of an emulsifier, 0.5-50 mass parts is more preferable.
葉酸を配合した水溶性糖類及び/又は水溶液を乳化剤で均一に乳化する方法としては、一般的な乳化方法であってよく、プロペラ、パドル、又はタービンを搭載した攪拌装置、超音波式分散装置、又は高圧式分散装置等を用いて乳化する方法が例示できる。 As a method of uniformly emulsifying a water-soluble saccharide and / or aqueous solution mixed with folic acid with an emulsifier, a general emulsification method may be used. A stirring device equipped with a propeller, paddle, or turbine, an ultrasonic dispersion device, Or the method of emulsifying using a high-pressure-type disperser etc. can be illustrated.
〔安定性が低い生理活性物質の安定性の改善〕
液卵及び安定性が低い生理活性物質を含む本発明の組成物においては、安定性が低い生理活性物質の安定性が改善される。
安定性の改善は公知の方法、又は自体公知の方法等により測定し確認することができる。例えば、一定時間経過後の組成物中の生理活性物質含有量、又は色調等を確認することにより保存安定性又は乳化安定性を確認することができる。また、例えば、組成物に熱、光、酸化・還元、溶媒、酸素、酸若しくは塩基、ラジカル、金属イオン等の負荷をかけ、一定時間経過後の組成物中の生理活性物質の含有量、又は色調等を確認することにより、これらに対する安定性を確認することができる。
組成物中の葉酸又は葉酸以外のビタミンの抽出及び/又は含量測定は、例えば、日本食品分析センターが行っている方法(「五訂 日本食品標準成分表分析マニュアルの解説」p184〜p189、日本食品分析センター編集、中央法規出版発行)、又は高速液体クロマトグラフィー(HPLC)等で行うことができる。
(Improved stability of bioactive substances with low stability)
In the composition of the present invention containing liquid egg and a physiologically active substance having low stability, the stability of the physiologically active substance having low stability is improved.
The improvement in stability can be measured and confirmed by a known method or a method known per se. For example, storage stability or emulsification stability can be confirmed by confirming the physiologically active substance content or color tone in the composition after a certain period of time. In addition, for example, the composition is loaded with heat, light, oxidation / reduction, solvent, oxygen, acid or base, radical, metal ion, etc., the content of the physiologically active substance in the composition after a lapse of a certain time, or By confirming the color tone or the like, the stability against these can be confirmed.
Extraction and / or content measurement of folic acid or non-folic acid vitamins in the composition is performed, for example, by the method performed by the Japan Food Analysis Center ("Explanation of the 5th Japan Food Standards Component Analysis Manual" p184-p189, Japanese Food (Analysis Center Edit, Central Law Publishing) or high performance liquid chromatography (HPLC).
光照射(例えば、蛍光灯(インキュベータ MIR−153;三洋電機株式会社)を30cm離して24時間照射)5日後の本発明の組成物中の安定性が低い生理活性物質含有量は、本発明の組成物作成直後の本発明の組成物中の安定性が低い生理活性物質含有量の70%以上であることが好ましく、80%以上であることがより好ましく、90%以上であることがより好ましく、95%以上であることが更に好ましい。 Irradiation of light (for example, fluorescent lamp (incubator MIR-153; Sanyo Electric Co., Ltd., 30 cm away, irradiation for 24 hours) 5 days after the bioactive substance content having low stability in the composition of the present invention It is preferably 70% or more of the physiologically active substance content with low stability in the composition of the present invention immediately after the preparation of the composition, more preferably 80% or more, and more preferably 90% or more. And more preferably 95% or more.
本発明は、液卵と、安定性が低い生理活性物質とを接触させることを特徴とする、安定性が低い生理活性物質の安定性の改善方法を提供する。
液卵、安定性が低い生理活性物質、及び安定性が低い生理活性物質の安定性の改善については、上記本発明の組成物におけるこれらの説明を参照することができる。
例えば、液卵を安定性が低い生理活性物質に、又は安定性が低い生理活性物質を液卵に添加すること等により、液卵と、安定性が低い生理活性物質とを接触させることができる。接触後に両者を撹拌するのがより好ましい。
The present invention provides a method for improving the stability of a physiologically active substance having low stability, which comprises contacting a liquid egg with a physiologically active substance having low stability.
Regarding the improvement of the stability of the liquid egg, the physiologically active substance having low stability, and the physiologically active substance having low stability, these explanations in the composition of the present invention can be referred to.
For example, a liquid egg can be brought into contact with a physiologically active substance having low stability by adding the liquid egg to a physiologically active substance having low stability or adding a physiologically active substance having low stability to the liquid egg. . It is more preferable to stir both after contact.
本発明は、本発明の効果を奏する限り、本発明の技術的範囲内において、上記の構成を種々組み合わせた態様を含む。 The present invention includes embodiments in which the above-described configurations are variously combined within the technical scope of the present invention as long as the effects of the present invention are exhibited.
次に、実施例を挙げて本発明をさらに具体的に説明するが、本発明はこれらの実施例により何ら限定されるものではなく、多くの変形が本発明の技術的思想内で当分野において通常の知識を有する者により可能である。 EXAMPLES Next, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples at all, and many variations are within the technical idea of the present invention. This is possible by those with ordinary knowledge.
実施例及び比較例における原料は次の通りである。
鶏卵:市販の鶏卵
葉酸:和光純薬工業株式会社製 葉酸(試薬特級)
卵黄レシチン:キューピー株式会社製 卵黄レシチンPL−30S
ショ糖脂肪酸エステル:三菱化学フーズ株式会社製
葉酸1%製剤:三菱商事フードテック株式会社製
リン酸緩衝液:和光純薬工業株式会社製 リン酸二水素ナトリウム(無水)とリン酸水素二ナトリウム(無水)で調製する。
葉酸1%リン酸緩衝液:葉酸とリン酸緩衝液で調整する。
葉酸10%卵黄レシチン乳化液:葉酸、卵黄レシチン、ショ糖脂肪酸エステル、水で乳化液を調整する。
The raw materials in Examples and Comparative Examples are as follows.
Chicken egg: Commercial chicken egg folic acid: Wako Pure Chemical Industries, Ltd. Folic acid (special grade reagent)
Egg yolk lecithin: Yolk lecithin PL-30S manufactured by Kewpie Corporation
Sucrose fatty acid ester: 1% folic acid manufactured by Mitsubishi Chemical Foods Co., Ltd .: Phosphate buffer manufactured by Mitsubishi Corporation Foodtech Co., Ltd .: Sodium dihydrogen phosphate (anhydrous) and disodium hydrogen phosphate (manufactured by Wako Pure Chemical Industries, Ltd.) Anhydrous).
Folate 1% phosphate buffer: Prepare with folate and phosphate buffer.
Folic acid 10% egg yolk lecithin emulsion: The emulsion is adjusted with folic acid, egg yolk lecithin, sucrose fatty acid ester, and water.
リン酸緩衝液は次のとおり調整した。
リン酸二水素ナトリウム(無水)6.00gとリン酸水素二ナトリウム(無水)7.10gをそれぞれ1Lに溶解し、両者を混合した。pHは6.92であった。
The phosphate buffer was prepared as follows.
6.00 g of sodium dihydrogen phosphate (anhydrous) and 7.10 g of disodium hydrogen phosphate (anhydrous) were each dissolved in 1 L, and both were mixed. The pH was 6.92.
葉酸1%リン酸緩衝液は次のとおり調整した。
葉酸1gをリン酸緩衝液99gに溶解した。
Folate 1% phosphate buffer was prepared as follows.
1 g of folic acid was dissolved in 99 g of phosphate buffer.
葉酸7.5%卵黄レシチン乳化液は次のとおり調整した。
葉酸7.5g、卵黄レシチン76g、ショ糖脂肪酸エステル(O−1570)1.5gを通常の乳化機に仕込み35℃で良くかき混ぜ攪拌下、同温度で水15gをゆっくり添加した。
Folic acid 7.5% egg yolk lecithin emulsion was prepared as follows.
7.5 g of folic acid, 76 g of egg yolk lecithin, and 1.5 g of sucrose fatty acid ester (O-1570) were charged into a normal emulsifier and stirred well at 35 ° C., and 15 g of water was slowly added at the same temperature with stirring.
〔実施例1〕
鶏卵を割り、殻を取り除いた全卵を用意し、液全卵とする。液全卵500gに、葉酸粉末0.025gを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たり葉酸5000μg含む)。
[Example 1]
Divide the chicken eggs and prepare the whole eggs from which the shells have been removed. To 500 g of liquid whole egg, 0.025 g of folic acid powder was added and stirred until the whole liquid egg became uniform to obtain 500 g of liquid egg composition (containing 5000 μg of folic acid per 100 g of liquid egg).
〔実施例2〕
液全卵500gに、葉酸粉末0.010gを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たり葉酸2000μg含む)。
[Example 2]
To 500 g of liquid whole egg, 0.010 g of folic acid powder was added and stirred until the whole liquid egg became uniform to obtain 500 g of liquid egg composition (containing 2000 μg of folic acid per 100 g of liquid egg).
〔実施例3〕
液全卵500gに、葉酸1%製剤0.50gを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たり葉酸1000μg含む)。
Example 3
To 500 g of liquid whole egg, 0.50 g of 1% folic acid preparation was added and stirred until the whole liquid egg became uniform to obtain 500 g of liquid egg composition (including 1000 μg of folic acid per 100 g of liquid egg).
〔実施例4〕
液全卵500gに、葉酸1%製剤0.25gを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たり葉酸500μg含む)。
Example 4
To 500 g of liquid whole egg, 0.25 g of 1% folic acid preparation was added and stirred until the whole liquid egg became uniform to obtain 500 g of liquid egg composition (including 500 μg of folic acid per 100 g of liquid egg).
〔実施例5〕
液全卵500gに、葉酸1%リン酸緩衝液(pH:6.9)1.25gを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たり葉酸2500μg含む)。
Example 5
To 500 g of liquid whole egg, 1.25 g of folic acid 1% phosphate buffer (pH: 6.9) was added and stirred until the whole liquid egg became uniform to obtain 500 g of liquid egg composition (liquid egg Contains 2500 μg of folic acid per 100 g).
〔実施例6〕
液全卵500gに、葉酸1%リン酸緩衝液(pH:6.9)0.25gを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たり葉酸500μg含む)。
Example 6
To 500 g of the liquid whole egg, 0.25 g of folic acid 1% phosphate buffer (pH: 6.9) was added and stirred until the whole liquid egg became uniform to obtain 500 g of liquid egg composition (liquid egg 500 g of folic acid per 100 g).
〔実施例7〕
液全卵500gに、葉酸1%リン酸緩衝液(pH:6.9)0.05gを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たり葉酸100μg含む)。
Example 7
To 500 g of the whole liquid egg, 0.05 g of 1% folic acid phosphate buffer (pH: 6.9) was added and stirred until the whole liquid egg became uniform to obtain 500 g of a liquid egg composition (liquid egg 100 g of folic acid per 100 g).
〔実施例8〕
液全卵500gに、葉酸7.5%卵黄レシチン乳化液0.3gを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たり葉酸4500μg含む)。
Example 8
To 500 g of liquid whole egg, 0.3 g of folic acid 7.5% yolk lecithin emulsion was added and stirred until the whole liquid egg became uniform to obtain 500 g of liquid egg composition (including 4500 μg of folic acid per 100 g of liquid egg). ).
〔実施例9〕
液全卵500gに、葉酸7.5%卵黄レシチン乳化液0.03gを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たり葉酸450μg含む)。
Example 9
To 500 g of liquid egg, 0.03 g of folic acid 7.5% yolk lecithin emulsion was added and stirred until the liquid whole egg became uniform to obtain 500 g of liquid egg composition (450 μg of folic acid per 100 g of liquid egg was contained. ).
〔実施例10〕
卵黄500gに、葉酸1%リン酸緩衝液(pH:6.9)0.25gを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たり葉酸500μg含む)。
Example 10
To 500 g of egg yolk, 0.25 g of folic acid 1% phosphate buffer (pH: 6.9) was added and stirred until the whole liquid egg was uniform to obtain 500 g of a liquid egg composition (per 100 g of liquid egg Containing 500 μg of folic acid).
〔実施例11〕
卵黄500gに、葉酸1%リン酸緩衝液(pH:6.9)0.1gを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たり葉酸200μg含む)。
Example 11
To 500 g of egg yolk, 0.1 g of folic acid 1% phosphate buffer (pH: 6.9) was added and stirred until the whole liquid egg became uniform to obtain 500 g of a liquid egg composition (per 100 g of liquid egg Including 200 μg of folic acid).
〔実施例12〕
卵白500gに、葉酸1%リン酸緩衝液(pH:6.9)0.1gを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たり葉酸200μg含む)。
Example 12
To 500 g of egg white, 0.1 g of folic acid 1% phosphate buffer (pH: 6.9) was added and stirred until the whole liquid egg became uniform to obtain 500 g of a liquid egg composition (per 100 g of liquid egg Including 200 μg of folic acid).
〔実施例13〕
卵白500gに、葉酸1%リン酸緩衝液(pH:6.9)0.05gを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たり葉酸100μg含む)。
Example 13
To 500 g of egg white, 0.05 g of folic acid 1% phosphate buffer (pH: 6.9) was added and stirred until the whole liquid egg became uniform to obtain 500 g of a liquid egg composition (per 100 g of liquid egg 100 μg of folic acid included).
〔実施例14〕
卵白500gに、葉酸1%リン酸緩衝液(pH:6.9)0.02gを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たり葉酸40μg含む)。
Example 14
To 500 g of egg white, 0.02 g of 1% folic acid buffer solution (pH: 6.9) was added and stirred until the whole liquid egg became uniform to obtain 500 g of a liquid egg composition (per 100 g of liquid egg Including 40 μg of folic acid).
液卵の代わりにイオン交換水と牛乳を用いて次の比較例を実施した。 The following comparative example was carried out using ion-exchanged water and milk instead of liquid eggs.
〔比較例1〕
イオン交換水500gに、葉酸1%リン酸緩衝液(pH:6.9)2.5gを加え均一になるまで攪拌して、500gの葉酸溶液を得た(溶液100g当たり葉酸5000μg含む)。
[Comparative Example 1]
To 500 g of ion-exchanged water, 2.5 g of folic acid 1% phosphate buffer (pH: 6.9) was added and stirred until uniform to obtain 500 g of folic acid solution (containing 5000 μg of folic acid per 100 g of solution).
〔比較例2〕
イオン交換水500gに、葉酸1%リン酸緩衝液(pH:6.9)0.25gを加え均一になるまで攪拌して、500gの葉酸溶液を得た(溶液100g当たり葉酸500μg含む)。
[Comparative Example 2]
To 500 g of ion-exchanged water, 0.25 g of folic acid 1% phosphate buffer (pH: 6.9) was added and stirred until uniform to obtain 500 g of folic acid solution (containing 500 μg of folic acid per 100 g of solution).
〔比較例3〕
市販の牛乳500gに葉酸粉末0.025gを加え均一になるまで攪拌して、500gの牛乳組成物を得た(牛乳100g当たり葉酸5000μg含む)。
[Comparative Example 3]
To 500 g of commercially available milk, 0.025 g of folic acid powder was added and stirred until uniform to obtain 500 g of a milk composition (containing 5000 μg of folic acid per 100 g of milk).
上記組成物を用いて以下の実験を行った。 The following experiment was conducted using the above composition.
実施例1〜14及び比較例1〜3を500mlガラス容器に入れ、これを15℃で5日間蛍光灯(インキュベータ MIR−153;三洋電機株式会社)から30cm離して静置し、光照射した。 Examples 1 to 14 and Comparative Examples 1 to 3 were put in a 500 ml glass container, which was left at 15 ° C. for 5 days, separated from a fluorescent lamp (incubator MIR-153; Sanyo Electric Co., Ltd.) by 30 cm and irradiated with light.
実施例1〜14及び比較例1〜3の作成直後と5日間光照射後の葉酸含量を次の前処理を行いHLPCで測定した。 The folic acid content immediately after preparation of Examples 1-14 and Comparative Examples 1-3 and after light irradiation for 5 days was measured by HLPC after the following pretreatment.
葉酸含量測定の前処理を次のとおり行った。
液卵が液全卵の場合:
50mlガラス容器にイオン交換水をホールピペットで10ml入れ、各サンプルを10g秤量した。
均一に混合した後、121℃、15分間熱処理を行った。
放冷後、遠心分離で水相を分離した。
水相を0.45μmフィルターろ過をして高速液体クロマトグラフィー(HPLC)試験に供した。
The pretreatment for measuring the folic acid content was performed as follows.
If the liquid egg is a whole liquid egg:
10 ml of ion exchange water was put into a 50 ml glass container with a whole pipette, and 10 g of each sample was weighed.
After mixing uniformly, heat treatment was performed at 121 ° C. for 15 minutes.
After cooling, the aqueous phase was separated by centrifugation.
The aqueous phase was filtered through a 0.45 μm filter and subjected to high performance liquid chromatography (HPLC) testing.
液卵が卵黄の場合:
50mlガラス容器にイオン交換水をホールピペットで10ml入れ、各サンプルを10g秤量した。
均一に混合した後、121℃、15分間熱処理を行った。
放冷後、遠心分離で水相を分離した。
水相を0.45μmフィルターろ過をして高速液体クロマトグラフィー(HPLC)試験に供した。
If the liquid egg is yolk:
10 ml of ion exchange water was put into a 50 ml glass container with a whole pipette, and 10 g of each sample was weighed.
After mixing uniformly, heat treatment was performed at 121 ° C. for 15 minutes.
After cooling, the aqueous phase was separated by centrifugation.
The aqueous phase was filtered through a 0.45 μm filter and subjected to high performance liquid chromatography (HPLC) testing.
液卵が卵白の場合:
50mlガラス容器に各サンプルを10g秤量した。
80℃の湯浴に15分間浸漬し、卵白の熱処理を行った。
放冷後、イオン交換水をホールピペットで10ml入れ混合し、遠心分離で水相を分離した。
水相を0.45μmフィルターろ過をして高速液体クロマトグラフィー(HPLC)試験に供した。
If the liquid egg is egg white:
10 g of each sample was weighed into a 50 ml glass container.
It was immersed in an 80 ° C. water bath for 15 minutes, and the egg white was heat-treated.
After standing to cool, 10 ml of ion exchange water was mixed with a whole pipette and mixed, and the aqueous phase was separated by centrifugation.
The aqueous phase was filtered through a 0.45 μm filter and subjected to high performance liquid chromatography (HPLC) testing.
高速液体クロマトグラフィー(HPLC)試験条件:
内径4.6mm、長さ250mmのCOSMOSIL 5C18−AR−II(ナカライテクス製)を用い20%アセトニトリルを移動相として葉酸含量を測定した。結果を表1及び2に示す。
High performance liquid chromatography (HPLC) test conditions:
The folic acid content was measured using COSMOSIL 5C18-AR-II (manufactured by Nacalai Tex) having an inner diameter of 4.6 mm and a length of 250 mm using 20% acetonitrile as a mobile phase. The results are shown in Tables 1 and 2.
作成直後の葉酸含量に対する光照射5日後の葉酸含量が、実施例では86〜98%であり、比較例での49〜68%と比較して光に対して安定であることが確認された。
また牛乳では葉酸が経日的に沈降し安定的に供給されなかった。
The folic acid content 5 days after light irradiation with respect to the folic acid content immediately after the preparation was 86 to 98% in the examples, and it was confirmed that the folic acid content was more stable to light than the 49 to 68% in the comparative example.
In milk, folic acid settled over time and was not supplied stably.
以上の結果から、液卵100g当たり葉酸を0超〜5000μg添加した組成物は、葉酸の光安定性が改善されることが分かった。 From the above results, it was found that a composition in which folic acid was added in an amount of more than 0 to 5000 μg per 100 g of liquid egg improved the photostability of folic acid.
葉酸をビタミンA、ビタミンD、ビタミンE、ビタミンK、ビタミンB1、ビタミンB2、ビタミンB6、ビタミンB12、ビタミンC、ナイアシン、パントテン酸、フコキサンチン、アラキドン酸又はγ−アミノ酪酸(GABA)に代えて、上記と同様の試験を行ったところ、これらについても葉酸同様に、液卵により光安定性が改善されることが確認された。 Replacing folic acid with vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, niacin, pantothenic acid, fucoxanthin, arachidonic acid or γ-aminobutyric acid (GABA) When the same test as described above was performed, it was confirmed that the light stability was improved by liquid egg as in folic acid.
具体的には下記の通りである。 Specifically, it is as follows.
実施例における原料は次の通りである。
鶏卵:市販の鶏卵
γーアミノ酪酸:株式会社ファーマフーズ製「ファーマギャバ(登録商標)」(製品中の有効成分γーアミノ酪酸の割合 80質量%)
ナイアシン:東京化成工業株式会社製 ナイアシン
パントテン酸:東京化成工業株式会社製 パントテン酸
フコキサンチン:和光純薬工業株式会社製 フコキサンチン
アラキドン酸:和光純薬工業株式会社製 アラキドン酸
ビタミンA:和光純薬工業株式会社製 ビタミンA
ビタミンD:和光純薬工業株式会社製 ビタミンD
ビタミンE:和光純薬工業株式会社製 ビタミンE
ビタミンK:和光純薬工業株式会社製 ビタミンK
ビタミンB1:和光純薬工業株式会社製 ビタミンB1
ビタミンB2:和光純薬工業株式会社製 ビタミンB2
ビタミンB6:和光純薬工業株式会社製 ビタミンB6
ビタミンB12:和光純薬工業株式会社製 ビタミンB12
ビタミンC:和光純薬工業株式会社製 ビタミンC
The raw materials in the examples are as follows.
Chicken egg: Commercial egg γ-aminobutyric acid: “Pharma Gabba (registered trademark)” manufactured by Pharma Foods Co., Ltd. (ratio of active ingredient γ-aminobutyric acid in the product 80% by mass)
Niacin: Tokyo Chemical Industry Co., Ltd. Niacin Pantothenic acid: Tokyo Chemical Industry Co., Ltd. Pantothenic acid fucoxanthin: Wako Pure Chemical Industries, Ltd. Fucoxanthin arachidonic acid: Wako Pure Chemical Industries, Ltd. Arachidonic acid vitamin A: Wako Pure Chemicals Vitamin A manufactured by Kogyo Co., Ltd.
Vitamin D: Vitamin D manufactured by Wako Pure Chemical Industries, Ltd.
Vitamin E: Vitamin E manufactured by Wako Pure Chemical Industries, Ltd.
Vitamin K: Vitamin K manufactured by Wako Pure Chemical Industries, Ltd.
Vitamin B1: Vitamin B1 manufactured by Wako Pure Chemical Industries, Ltd.
Vitamin B2: Vitamin B2 manufactured by Wako Pure Chemical Industries, Ltd.
Vitamin B6: Vitamin B6 manufactured by Wako Pure Chemical Industries, Ltd.
Vitamin B12: Vitamin B12 manufactured by Wako Pure Chemical Industries, Ltd.
Vitamin C: Vitamin C manufactured by Wako Pure Chemical Industries, Ltd.
〔実施例15〕
鶏卵を割り、殻を取り除いた全卵を用意し、液全卵とする。液全卵500gに、ファーマギャバ0.063gを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たりγ−アミノ酪酸10mg含む)。
Example 15
Divide the chicken eggs and prepare the whole eggs from which the shells have been removed. Pharmagaba 0.063g was added to 500g of liquid whole eggs, and it stirred until the liquid whole eggs became uniform, and obtained 500g of liquid egg compositions (10 mg of (gamma) -aminobutyric acid per 100g of liquid eggs).
〔実施例16〕
鶏卵を割り、殻を取り除いた全卵を用意し、液全卵とする。液全卵500gに、ファーマギャバ0.63gを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たりγ−アミノ酪酸100mg含む)。
Example 16
Divide the chicken eggs and prepare the whole eggs from which the shells have been removed. To 500 g of the whole liquid egg, 0.63 g of Pharma GABA was added and stirred until the whole liquid egg became uniform to obtain 500 g of a liquid egg composition (containing 100 mg of γ-aminobutyric acid per 100 g of the liquid egg).
〔実施例17〕
鶏卵を割り、殻を取り除いた全卵を用意し、液全卵とする。液全卵500gに、ファーマギャバ3.15gを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たりγ−アミノ酪酸500mg含む)。
Example 17
Divide the chicken eggs and prepare the whole eggs from which the shells have been removed. Pharma GABA 3.15g was added to 500g of liquid whole eggs, and it stirred until the liquid whole eggs became uniform, and obtained 500g of liquid egg compositions (500mg of γ-aminobutyric acid is contained per 100g of liquid eggs).
〔実施例18〕
鶏卵を割り、殻を取り除いた全卵を用意し、液全卵とする。液全卵500gに、ファーマギャバ6.3gを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たりγ−アミノ酪酸1000mg含む)。
Example 18
Divide the chicken eggs and prepare the whole eggs from which the shells have been removed. To 500 g of liquid whole egg, 6.3 g of Pharma GABA was added and stirred until the whole liquid egg became uniform to obtain 500 g of liquid egg composition (containing 1000 mg of γ-aminobutyric acid per 100 g of liquid egg).
〔実施例19〕
鶏卵を割り、殻を取り除いた全卵を用意し、液全卵とする。液全卵500gに、ナイアシン0.05gを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たりナイアシン10mg含む)。
Example 19
Divide the chicken eggs and prepare the whole eggs from which the shells have been removed. Niacin 0.05g was added to 500g of liquid whole eggs, and it stirred until the liquid whole eggs became uniform, and obtained 500g of liquid egg compositions (10mg of niacin was included per 100g of liquid eggs).
〔実施例20〕
鶏卵を割り、殻を取り除いた全卵を用意し、液全卵とする。液全卵500gに、ナイアシン1.0gを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たりナイアシン200mg含む)。
Example 20
Divide the chicken eggs and prepare the whole eggs from which the shells have been removed. To 500 g of the liquid whole egg, 1.0 g of niacin was added and stirred until the whole liquid egg became uniform to obtain 500 g of a liquid egg composition (containing 200 mg of niacin per 100 g of liquid egg).
〔実施例21〕
鶏卵を割り、殻を取り除いた全卵を用意し、液全卵とする。液全卵500gに、ナイアシン2.5gを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たりナイアシン500mg含む)。
Example 21
Divide the chicken eggs and prepare the whole eggs from which the shells have been removed. To 500 g of the liquid whole egg, 2.5 g of niacin was added and stirred until the whole liquid egg became uniform to obtain 500 g of a liquid egg composition (containing 500 mg of niacin per 100 g of liquid egg).
〔実施例22〕
鶏卵を割り、殻を取り除いた全卵を用意し、液全卵とする。液全卵500gに、パントテン酸0.01gを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たりパントテン酸2mg含む)。
[Example 22]
Divide the chicken eggs and prepare the whole eggs from which the shells have been removed. To 500 g of liquid whole egg, 0.01 g of pantothenic acid was added and stirred until the whole liquid egg became uniform to obtain 500 g of liquid egg composition (containing 2 mg of pantothenic acid per 100 g of liquid egg).
〔実施例23〕
鶏卵を割り、殻を取り除いた全卵を用意し、液全卵とする。液全卵500gに、パントテン酸0.05gを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たりパントテン酸10mg含む)。
Example 23
Divide the chicken eggs and prepare the whole eggs from which the shells have been removed. To 500 g of liquid whole egg, 0.05 g of pantothenic acid was added and stirred until the whole liquid egg became uniform to obtain 500 g of liquid egg composition (10 mg of pantothenic acid per 100 g of liquid egg).
〔実施例24〕
鶏卵を割り、殻を取り除いた全卵を用意し、液全卵とする。液全卵500gに、パントテン酸0.5gを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たりパントテン酸100mg含む)。
Example 24
Divide the chicken eggs and prepare the whole eggs from which the shells have been removed. Pantothenic acid 0.5 g was added to 500 g of the liquid whole egg, and stirred until the whole liquid egg became uniform to obtain 500 g of a liquid egg composition (including 100 mg of pantothenic acid per 100 g of the liquid egg).
〔実施例25〕
鶏卵を割り、殻を取り除いた全卵を用意し、液全卵とする。液全卵500gに、フコキチンサン0.005gを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たりフコキチンサン1mg含む)。
Example 25
Divide the chicken eggs and prepare the whole eggs from which the shells have been removed. To 500 g of liquid whole egg, 0.005 g of fucochitin sun was added and stirred until the whole liquid egg became uniform to obtain 500 g of liquid egg composition (including 1 mg of fucochitin sun per 100 g of liquid egg).
〔実施例26〕
鶏卵を割り、殻を取り除いた全卵を用意し、液全卵とする。液全卵500gに、フコキチンサン0.025gを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たりフコキチンサン5mg含む)。
Example 26
Divide the chicken eggs and prepare the whole eggs from which the shells have been removed. To 500 g of the liquid whole egg, 0.025 g of fucochitin sun was added and stirred until the whole liquid egg became uniform to obtain 500 g of liquid egg composition (including 5 mg of fucochitin sun per 100 g of liquid egg).
〔実施例27〕
鶏卵を割り、殻を取り除いた全卵を用意し、液全卵とする。液全卵500gに、フコキチンサン0.25gを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たりフコキチンサン50mg含む)。
Example 27
Divide the chicken eggs and prepare the whole eggs from which the shells have been removed. To 500 g of the liquid whole egg, 0.25 g of fucochitin sun was added and stirred until the whole liquid egg became uniform to obtain 500 g of liquid egg composition (including 50 mg of fucochitin sun per 100 g of liquid egg).
〔実施例28〕
鶏卵を割り、殻を取り除いた全卵を用意し、液全卵とする。液全卵500gに、アラキドン酸0.25gを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たりアラキドン酸50mg含む)。
Example 28
Divide the chicken eggs and prepare the whole eggs from which the shells have been removed. To 500 g of the liquid whole egg, 0.25 g of arachidonic acid was added and stirred until the whole liquid egg became uniform to obtain 500 g of a liquid egg composition (including 50 mg of arachidonic acid per 100 g of the liquid egg).
〔実施例29〕
鶏卵を割り、殻を取り除いた全卵を用意し、液全卵とする。液全卵500gに、アラキドン酸2.5gを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たりアラキドン酸500mg含む)。
Example 29
Divide the chicken eggs and prepare the whole eggs from which the shells have been removed. To 500 g of the liquid whole egg, 2.5 g of arachidonic acid was added and stirred until the whole liquid egg became uniform to obtain 500 g of a liquid egg composition (containing 500 mg of arachidonic acid per 100 g of the liquid egg).
〔実施例30〕
鶏卵を割り、殻を取り除いた全卵を用意し、液全卵とする。液全卵500gに、アラキドン酸10gを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たりアラキドン酸2000mg含む)。
Example 30
Divide the chicken eggs and prepare the whole eggs from which the shells have been removed. 10 g of arachidonic acid was added to 500 g of the liquid whole egg and stirred until the whole liquid egg became uniform to obtain 500 g of a liquid egg composition (containing 2000 mg of arachidonic acid per 100 g of the liquid egg).
〔実施例31〕
鶏卵を割り、殻を取り除いた全卵を用意し、液全卵とする。液全卵500gに、ビタミンA1.0mgを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たりビタミンA200μg含む)。
Example 31
Divide the chicken eggs and prepare the whole eggs from which the shells have been removed. To 500 g of the liquid whole egg, 1.0 mg of vitamin A was added and stirred until the whole liquid egg became uniform to obtain 500 g of a liquid egg composition (containing 200 μg of vitamin A per 100 g of liquid egg).
〔実施例32〕
鶏卵を割り、殻を取り除いた全卵を用意し、液全卵とする。液全卵500gに、ビタミンA7.5mgを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たりビタミンA1500μg含む)。
[Example 32]
Divide the chicken eggs and prepare the whole eggs from which the shells have been removed. Vitamin A 7.5 mg was added to 500 g of the liquid whole egg and stirred until the whole liquid egg became uniform to obtain 500 g of a liquid egg composition (including 1500 μg of vitamin A per 100 g of liquid egg).
〔実施例33〕
鶏卵を割り、殻を取り除いた全卵を用意し、液全卵とする。液全卵500gに、ビタミンA25mgを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たりビタミンA5000μg含む)。
Example 33
Divide the chicken eggs and prepare the whole eggs from which the shells have been removed. Vitamin A (25 mg) was added to 500 g of the liquid whole egg and stirred until the whole liquid egg became uniform to obtain 500 g of a liquid egg composition (containing 5000 μg of vitamin A per 100 g of liquid egg).
〔実施例34〕
鶏卵を割り、殻を取り除いた全卵を用意し、液全卵とする。液全卵500gに、ビタミンD0.025mgを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たりビタミンD5μg含む)。
Example 34
Divide the chicken eggs and prepare the whole eggs from which the shells have been removed. Vitamin D 0.025mg was added to 500g of liquid whole eggs, and it stirred until the liquid whole eggs became uniform, and obtained 500g of liquid egg compositions (it contains 5 micrograms vitamin D per 100g of liquid eggs).
〔実施例35〕
鶏卵を割り、殻を取り除いた全卵を用意し、液全卵とする。液全卵500gに、ビタミンD0.25mgを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たりビタミンD50μg含む)。
Example 35
Divide the chicken eggs and prepare the whole eggs from which the shells have been removed. Vitamin D 0.25 mg was added to 500 g of the liquid whole egg and stirred until the whole liquid egg became uniform to obtain 500 g of a liquid egg composition (including 50 μg of vitamin D per 100 g of liquid egg).
〔実施例36〕
鶏卵を割り、殻を取り除いた全卵を用意し、液全卵とする。液全卵500gに、ビタミンD 2.5mgを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たりビタミンD500μg含む)。
Example 36
Divide the chicken eggs and prepare the whole eggs from which the shells have been removed. Vitamin D 2.5 mg was added to 500 g of the liquid whole egg, and stirred until the whole liquid egg became uniform to obtain 500 g of a liquid egg composition (including 500 μg of vitamin D per 100 g of liquid egg).
〔実施例37〕
鶏卵を割り、殻を取り除いた全卵を用意し、液全卵とする。液全卵500gに、ビタミンE 0.15gを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たりビタミンE 30mg含む)。
Example 37
Divide the chicken eggs and prepare the whole eggs from which the shells have been removed. Vitamin E 0.15g was added to 500g of liquid whole eggs, and it stirred until the liquid whole eggs became uniform, and obtained 500g of liquid egg compositions (30mg vitamin E per 100g of liquid eggs).
〔実施例38〕
鶏卵を割り、殻を取り除いた全卵を用意し、液全卵とする。液全卵500gに、ビタミンE 1.5gを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たりビタミンE 300mg含む)。
Example 38
Divide the chicken eggs and prepare the whole eggs from which the shells have been removed. Vitamin E 1.5g was added to 500g of liquid whole eggs, and it stirred until the liquid whole eggs became uniform, and obtained 500g of liquid egg compositions (300mg of vitamin E per 100g of liquid eggs) was obtained.
〔実施例39〕
鶏卵を割り、殻を取り除いた全卵を用意し、液全卵とする。液全卵500gに、ビタミンE 5.0gを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たりビタミンE 1000mg含む)。
Example 39
Divide the chicken eggs and prepare the whole eggs from which the shells have been removed. Vitamin E 5.0g was added to 500g of liquid whole eggs, and it stirred until the liquid whole eggs became uniform, and obtained 500g of liquid egg compositions (1000mg of vitamin E per 100g of liquid eggs) was obtained.
〔実施例40〕
鶏卵を割り、殻を取り除いた全卵を用意し、液全卵とする。液全卵500gに、ビタミンK 0.25mgを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たりビタミンK 50μg含む)。
Example 40
Divide the chicken eggs and prepare the whole eggs from which the shells have been removed. Vitamin K 0.25mg was added to 500g of liquid whole eggs, and it stirred until the liquid whole eggs became uniform, and obtained 500g of liquid egg compositions (50microgram vitamin K per 100g of liquid eggs) was obtained.
〔実施例41〕
鶏卵を割り、殻を取り除いた全卵を用意し、液全卵とする。液全卵500gに、ビタミンK 2.5mgを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たりビタミンK 500μg含む)。
Example 41
Divide the chicken eggs and prepare the whole eggs from which the shells have been removed. Vitamin K 2.5mg was added to 500g of liquid whole eggs, and it stirred until the liquid whole eggs became uniform, and obtained 500g of liquid egg compositions (500g of vitamin K per 100g of liquid eggs).
〔実施例42〕
鶏卵を割り、殻を取り除いた全卵を用意し、液全卵とする。液全卵500gに、ビタミンK 10mgを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たりビタミンK 2000μg含む)。
Example 42
Divide the chicken eggs and prepare the whole eggs from which the shells have been removed. Vitamin K 10 mg was added to 500 g of the liquid whole egg and stirred until the whole liquid egg became uniform to obtain 500 g of liquid egg composition (2000 μg of vitamin K per 100 g of liquid egg).
〔実施例43〕
鶏卵を割り、殻を取り除いた全卵を用意し、液全卵とする。液全卵500gに、ビタミンB1 2.5mgを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たりビタミンB1 0.5mg含む)。
Example 43
Divide the chicken eggs and prepare the whole eggs from which the shells have been removed. Vitamin B1 2.5 mg was added to 500 g of the liquid whole egg and stirred until the whole liquid egg became uniform to obtain 500 g of a liquid egg composition (containing 0.5 mg of vitamin B1 per 100 g of liquid egg).
〔実施例44〕
鶏卵を割り、殻を取り除いた全卵を用意し、液全卵とする。液全卵500gに、ビタミンB1 25mgを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たりビタミンB1 5mg含む)。
Example 44
Divide the chicken eggs and prepare the whole eggs from which the shells have been removed. Vitamin B1 (25 mg) was added to 500 g of the liquid whole egg, and stirred until the whole liquid egg became uniform to obtain 500 g of a liquid egg composition (containing 5 mg of vitamin B1 per 100 g of liquid egg).
〔実施例45〕
鶏卵を割り、殻を取り除いた全卵を用意し、液全卵とする。液全卵500gに、ビタミンB1 250mgを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たりビタミンB1 50mg含む)。
Example 45
Divide the chicken eggs and prepare the whole eggs from which the shells have been removed. To 500 g of liquid whole egg, 250 mg of vitamin B1 was added and stirred until the whole liquid egg became uniform to obtain 500 g of liquid egg composition (containing 50 mg of vitamin B1 per 100 g of liquid egg).
〔実施例46〕
鶏卵を割り、殻を取り除いた全卵を用意し、液全卵とする。液全卵500gに、ビタミンB2 5mgを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たりビタミンB2 1mg含む)。
Example 46
Divide the chicken eggs and prepare the whole eggs from which the shells have been removed. Vitamin B2 5 mg was added to 500 g of the liquid whole egg, and stirred until the whole liquid egg became uniform to obtain 500 g of a liquid egg composition (containing 1 mg of vitamin B2 per 100 g of liquid egg).
〔実施例47〕
鶏卵を割り、殻を取り除いた全卵を用意し、液全卵とする。液全卵500gに、ビタミンB2 25mgを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たりビタミンB2 5mg含む)。
Example 47
Divide the chicken eggs and prepare the whole eggs from which the shells have been removed. Vitamin B2 (25 mg) was added to 500 g of the liquid whole egg and stirred until the whole liquid egg became uniform to obtain 500 g of a liquid egg composition (containing 5 mg of vitamin B2 per 100 g of liquid egg).
〔実施例48〕
鶏卵を割り、殻を取り除いた全卵を用意し、液全卵とする。液全卵500gに、ビタミンB2 250mgを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たりビタミンB2 50mg含む)。
Example 48
Divide the chicken eggs and prepare the whole eggs from which the shells have been removed. Vitamin B2 (250 mg) was added to 500 g of liquid whole egg and stirred until the whole liquid egg became uniform to obtain 500 g of liquid egg composition (50 mg of vitamin B2 per 100 g of liquid egg).
〔実施例49〕
鶏卵を割り、殻を取り除いた全卵を用意し、液全卵とする。液全卵500gに、ビタミンB6 15mgを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たりビタミンB6 3mg含む)。
Example 49
Divide the chicken eggs and prepare the whole eggs from which the shells have been removed. Vitamin B6 15 mg was added to 500 g of the liquid whole egg and stirred until the whole liquid egg became uniform to obtain 500 g of a liquid egg composition (3 mg of vitamin B6 per 100 g of liquid egg).
〔実施例50〕
鶏卵を割り、殻を取り除いた全卵を用意し、液全卵とする。液全卵500gに、ビタミンB6 150mgを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たりビタミンB6 30mg含む)。
Example 50
Divide the chicken eggs and prepare the whole eggs from which the shells have been removed. Vitamin B6 150 mg was added to 500 g of the liquid whole egg and stirred until the whole liquid egg became uniform to obtain 500 g of a liquid egg composition (containing 30 mg of vitamin B6 per 100 g of liquid egg).
〔実施例51〕
鶏卵を割り、殻を取り除いた全卵を用意し、液全卵とする。液全卵500gに、ビタミンB6 1.5gを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たりビタミンB6 300mg含む)。
Example 51
Divide the chicken eggs and prepare the whole eggs from which the shells have been removed. Vitamin B6 1.5g was added to 500g of liquid whole eggs, and it stirred until the liquid whole eggs became uniform, and obtained 500g of liquid egg compositions (300mg of vitamin B6 per 100g of liquid eggs) was obtained.
〔実施例52〕
鶏卵を割り、殻を取り除いた全卵を用意し、液全卵とする。液全卵500gに、ビタミンB12 25μgを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たりビタミンB12 5μg含む)。
Example 52
Divide the chicken eggs and prepare the whole eggs from which the shells have been removed. Vitamin B12 (25 μg) was added to 500 g of the liquid whole egg and stirred until the whole liquid egg became uniform to obtain 500 g of a liquid egg composition (including 5 μg of vitamin B12 per 100 g of liquid egg).
〔実施例53〕
鶏卵を割り、殻を取り除いた全卵を用意し、液全卵とする。液全卵500gに、ビタミンB12 125μgを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たりビタミンB12 25μg含む)。
Example 53
Divide the chicken eggs and prepare the whole eggs from which the shells have been removed. 125 g of vitamin B12 was added to 500 g of liquid whole egg, and stirred until the whole liquid egg became uniform to obtain 500 g of liquid egg composition (containing 25 μg of vitamin B12 per 100 g of liquid egg).
〔実施例54〕
鶏卵を割り、殻を取り除いた全卵を用意し、液全卵とする。液全卵500gに、ビタミンB12 0.25mgを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たりビタミンB12 50μg含む)。
Example 54
Divide the chicken eggs and prepare the whole eggs from which the shells have been removed. Vitamin B12 (0.25 mg) was added to liquid whole egg (500 g) and stirred until the whole liquid egg became uniform to obtain 500 g of liquid egg composition (50 μg of vitamin B12 per 100 g of liquid egg).
〔実施例55〕
鶏卵を割り、殻を取り除いた全卵を用意し、液全卵とする。液全卵500gに、ビタミンC 100mgを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たりビタミンC 20mg含む)。
Example 55
Divide the chicken eggs and prepare the whole eggs from which the shells have been removed. Vitamin C 100 mg was added to 500 g of the liquid whole egg and stirred until the whole liquid egg became uniform to obtain 500 g of a liquid egg composition (containing 20 mg of vitamin C per 100 g of liquid egg).
〔実施例56〕
鶏卵を割り、殻を取り除いた全卵を用意し、液全卵とする。液全卵500gに、ビタミンC 1gを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たりビタミンC 200mg含む)。
Example 56
Divide the chicken eggs and prepare the whole eggs from which the shells have been removed. 1 g of vitamin C was added to 500 g of liquid whole egg and stirred until the whole liquid egg became uniform to obtain 500 g of liquid egg composition (containing 200 mg of vitamin C per 100 g of liquid egg).
〔実施例57〕
鶏卵を割り、殻を取り除いた全卵を用意し、液全卵とする。液全卵500gに、ビタミンC 5gを加え、液全卵が均一になるまで攪拌して、500gの液卵組成物を得た(液卵100g当たりビタミンC 1000mg含む)。
Example 57
Divide the chicken eggs and prepare the whole eggs from which the shells have been removed. 5 g of vitamin C was added to 500 g of liquid whole egg, and stirred until the whole liquid egg became uniform to obtain 500 g of liquid egg composition (containing 1000 mg of vitamin C per 100 g of liquid egg).
上記組成物を用いて以下の実験を行った。 The following experiment was conducted using the above composition.
実施例15〜57を500mlガラス容器に入れ、15℃で5日間、蛍光灯(インキュベータ MIR−153;三洋電機株式会社)から30cm離して静置し、光照射した。 Examples 15-57 were put into a 500 ml glass container, left still at 30 cm from a fluorescent lamp (incubator MIR-153; Sanyo Electric Co., Ltd.) at 15 ° C. for 5 days, and irradiated with light.
実施例15〜57の作成直後と5日間光照射後の各栄養成分の含量を以下の手順にて測定した。
1)各実施例で添加した安定性が低い生理活性物質(ビタミンA、ビタミンD、ビタミンE、ビタミンK、ビタミンB1、ビタミンB2、ビタミンB6、ビタミンB12、ビタミンC、ナイアシン、パントテン酸、フコキサンチン、アラキドン酸又はγ−アミノ酪酸(GABA))の量を予測値とし、HPLC測定用のサンプルとして上記生理活性物質が当該予測値に基づき1〜20μg/mLとなるように各試料をサンプリングし、10質量%スルホサリチル酸溶液を添加した。
2)15分間振とうし、生理活性物質を水層に抽出した。
3)クエン酸ナトリウム緩衝液(pH2.2)で一定容量に調整した。
4)水相を0.45μmフィルターろ過して高速液体クロマトグラフィー(HPLC)試験に供した。
Immediately after the preparation of Examples 15-57 and after 5 days of light irradiation, the content of each nutrient component was measured by the following procedure.
1) Bioactive substances with low stability added in each example (vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, niacin, pantothenic acid, fucoxanthin The amount of arachidonic acid or γ-aminobutyric acid (GABA)) is a predicted value, and each sample is sampled so that the physiologically active substance is 1 to 20 μg / mL based on the predicted value as a sample for HPLC measurement, A 10% by weight sulfosalicylic acid solution was added.
2) Shake for 15 minutes to extract the physiologically active substance into the aqueous layer.
3) The volume was adjusted to a constant volume with a sodium citrate buffer (pH 2.2).
4) The aqueous phase was filtered through a 0.45 μm filter and subjected to high performance liquid chromatography (HPLC) testing.
5)高速液体クロマトグラフィー(HPLC)試験条件:
内径4.6mm、長さ250mmのCOSMOSIL 5C18−AR−II(ナカライテクス製)を用い20%アセトニトリルを移動相として各栄養成分の含量を測定した。結果を表3に示す。
5) High performance liquid chromatography (HPLC) test conditions:
Using COSMOSIL 5C18-AR-II (manufactured by Nacalai tex) having an inner diameter of 4.6 mm and a length of 250 mm, the content of each nutrient component was measured using 20% acetonitrile as a mobile phase. The results are shown in Table 3.
上記各栄養成分において、作成直後の含量に対する光照射5日後の含量が、実施例では95〜101%であり、光に対して安定であることが確認された。 In each of the above-mentioned nutritional components, the content 5 days after light irradiation with respect to the content immediately after preparation was 95 to 101% in the examples, and it was confirmed that the content was stable to light.
本発明の組成物は、任意の濃度の安定性が低い生理活性物質を含有し、安定性が低い生理活性物質の安定性が改善されているので、当該生理活性物質の補給源として有効に利用できる。また、安定性が低い生理活性物質が葉酸である場合、本発明の組成物は、含まれる葉酸の加熱調理に対する安定性が高く、様々な料理に用いても加熱による葉酸の減少が少なく、葉酸を効率よく摂取できる。 Since the composition of the present invention contains a physiologically active substance having a low stability at any concentration and the stability of a physiologically active substance having a low stability is improved, it is effectively used as a supplement source of the physiologically active substance. it can. In addition, when the physiologically active substance having low stability is folic acid, the composition of the present invention has high stability to cooking of folic acid contained therein, and even when used in various dishes, there is little decrease in folic acid due to heating, and folic acid Can be consumed efficiently.
Claims (8)
(1)液卵
(2)安定性が低い生理活性物質 A composition having improved stability of component (2), comprising the following components (1) and (2):
(1) Liquid egg (2) Physiologically active substance with low stability
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GR20210100104A (en) * | 2021-02-17 | 2022-09-06 | Αυγοδιατροφικη Ανωνυμη Εταιρια, | Functional egg albumin-based beverage |
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