JP2960703B2 - Method for producing Maitake extract powder and preparation containing Maitake extract powder - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for producing an extract powder from a mycelium or fruiting body of Maitake mushroom, and a preparation thereof.

[0002]

2. Description of the Related Art Mushrooms are widely used as food in Japan. Among them, maitake "Maitake" has a good aroma and taste and is very popular as a mushroom alongside matsutake. In particular, attention has recently been paid to the efficacy of Maitake, and studies on its antitumor effect, immunopotentiating effect and the like have been actively conducted. For example, a polysaccharide having β-1,6 bonds as a main chain and 1,3 branched chains or a β-1,3 bond as a main chain, 1,6
It is known that a polysaccharide having a branched chain has an antitumor effect and an immunostimulatory effect (JP-A-59-210901).

[0003] In addition, one of Maitake, Tonmaimaitake, and mustard extract is extracted with hot water, and concentrated under reduced pressure, followed by precipitation with an organic solvent, removal of low molecular substances by a dialysis step, and removal of a fat-soluble organic solvent. There is also known a method for producing an anticancer substance, which is characterized by performing a combination of extraction and removal steps of impurities by the method (JP-B-43-16047).

However, Japanese Patent Application Laid-Open No. Sho 59-210901
The method described in Japanese Patent Application Publication No. JP-B-43-16047 or the method described in Japanese Patent Publication No. 43-16047 requires a considerably complicated purification step, and it is necessary to efficiently provide raw materials for health foods and pharmaceuticals as efficiently as possible using limited resources. Not always appropriate.

On the other hand, the extract of natural products is generally used in the form of a thick liquid, paste, tar or powder, but the thick liquid, paste or tar forms adhere to containers or equipment. On the other hand, powdery ones have advantages such as easy handling and application to various dosage forms, but have disadvantages such as easy absorption of moisture. In addition, liquid preparations using extracts of natural products such as mushrooms generally have a problem in application of liquid preparations such as foods and pharmaceuticals, because they tend to precipitate.

[0006]

SUMMARY OF THE INVENTION It is an object of the present invention to develop a method for efficiently and stably producing an extract of Maitake mushroom and a preparation using the same.

[0007]

Means for Solving the Problems The present inventors have conducted various studies on a method for producing a stable extract powder that can be used as a variety of foods and chemical raw materials without impairing the components as much as possible from maitake. The present inventors have found a suitable method for producing maitake extract powder and completed the present invention.

The main features are as follows: (1) Add alcohol to water or hot water extract of Maitake mushroom, and remove the substance floating on the liquid surface or in the liquid after standing or adhering to the wall surface of the container. (2) After that, the obtained extract is spray-dried, and the combination of (1) and (2) is effective. For example, the extract powder of maitake mushroom without performing the operation of (1) has higher hygroscopicity than the extract powder of performing the operation of (1).

[0009] On the other hand, when the spray drying and drying of (2) are compared, the drying results in a caramelized state and a burning smell, not only inferior aroma and flavor peculiar to Maitake, but also time-consuming drying and extraction of Maitake. The extract adheres to the wall surface, making it difficult to take out, and handling is cumbersome. On the other hand, in the spray drying, the sweet smell of Maitake was kept, the drying time was short, and the extract powder of Maitake could be efficiently collected without causing wall adhesion, and was extremely economical and further obtained. The extract powder has advantages such as easy handling and storage.

That is, the present invention provides: (1) alcohol is added to an extract obtained by extracting maitake with water or hot water, and after standing, substances floating on the liquid surface or in the liquid or adhering to the wall surface of the container are removed. Thereafter, the alcohol is removed, and then the solution is spray-dried. (2) The final concentration of the alcohol is 20 to 70 v / v%.
(1) The method for producing ginseng extract powder according to (1), wherein

(3) B of the solution after removing the alcohol
The method for producing maitake extract powder according to (1) or (2), wherein the rix value is adjusted to be 20 to 65%. (4) Dextrin is added to the solution after removing the alcohol,
The method for producing maitake extract powder according to (1) or (2), wherein cyclodextrin or lactose is added.

(5) A preparation containing Maitake extract, characterized by containing the Maitake extract powder obtained in (1), (2), (3) or (4). (6) The maitake extract-containing preparation according to (5), wherein the preparation is any of granules, tablets, capsules, liquids, syrups, and candy.

In the present invention, maitake is maitake (G
rifola frontosa, white Maitake (Gr.)
ifola albicans Imas), Choreimaitake (Dendropolyporus umbe)
llatus), Tonmaimaitake (Grifola g)
i.g., i.g. Maitake mushrooms can be used in a raw form or in a cut state, and a dried form can be used in a pulverized or cut state or in a powder form.

As a method of the extraction processing, 20 to 135
C., preferably at 50-135.degree. C. for 15 minutes to 3 hours. In order to perform the extraction in a short time, the extraction process is performed at a pressure of 100 ° C. or more, for example, at about 120 ° C. under a pressure of 1 to 2 atmospheres for about 30 minutes to 1 hour. As the water, distilled water, purified water, ion-exchanged water, tap water, natural water and the like can be used. 4 to 50 times the volume, preferably 10 to 10 times the weight of dried maitake
When using raw Maitake with a 20-fold volume, use 2 to 20-fold volume, preferably about 5 to 10-fold volume per 1 weight.

The alcohol to be added to the water extraction solution includes
Although lower alcohols can be used, methanol, ethanol and the like are preferred. The amount to be added is such that the final volume concentration of alcohol is 20 to 70 v / v%, preferably 40 to 60 v / v%.
Add so that After the addition of the alcohol, it is usually left at room temperature or lower, preferably at 4 to 10 ° C. for 1 to 20 hours, and a substance floating or adhering to the liquid surface or adhering to the wall surface of the container appears. Collect and remove by scooping.

Thereafter, the solution contains 20 alcohols.
７０70 v / v%, which is heated under normal pressure to reduced pressure to evaporate the alcohol appropriately, and then, if necessary, concentrated. The Brix value of the solution is more efficiently spray dried to 20-65%. For this purpose, it is preferable to adjust the amount to 35 to 55%. Concentration is performed using an evaporator under reduced pressure.
6 kPa at a temperature of 70 to 85 ° C., preferably 32 to 42 k
It can be performed at a temperature of 75 to 80 ° C. at Pa.

Prior to spray drying, dextrin, cyclodextrin, lactose and the like can be added to the solution within a dissolvable range, followed by spray drying. As the dextrin, any of those produced by the roasting method and those produced by the wet decomposition method can be used.
Also, what is referred to as malt dextrin (extrose equivalent) of 10 to 20 (20 or less in the United States) and what is referred to as indigestible dextrin containing a large amount of components that are hardly hydrolyzed by human digestive enzymes can be used.

Cyclodextrin has α-form, β-form
The isomer, the γ-isomer, and a mixture thereof are commercially available, and any of them can be used. However, it is preferable to use the α-isomer and the γ-isomer which are easily soluble in water. Spray drying is performed using a spray drying apparatus, and particularly, a rotating disc (rotating disc).
It is preferable to use a spray drying apparatus of the type k), wherein the temperature at the inlet is 70 to 200 ° C, preferably around 130 ° C, and the temperature at the outlet is 70 to 100 ° C, preferably 75 to 85 ° C.

The Brix value of the solution can be easily measured using a refractometer (Brix meter). The properties of the extract of Maitake mushroom extract containing no additive obtained by the present invention are described above. Appearance: Powder of brown color tone Solubility: Dissolve in water or alkaline solution Color reaction: Positive anthrone reaction, ninhydrin reaction Liquidity of aqueous solution: Neutral to weakly acidic As a result of analysis, sugar mainly composed of carbohydrates and proteins It is presumed to contain a protein complex.

Oral administration showed a 60% or higher growth inhibition rate against MM46 carcinoma of C3H mice and IMC carcinoma of CDF1 mice. Maitake extract powder obtained by the present invention is granules, tablets, capsules, and powders that are easy to handle.
It can be orally administered as health foods, foods for specified health use, dietary supplements, functional foods, and pharmaceuticals in a wide range of dosage forms such as solutions, syrups, and candy.

In particular, the extract powder of maitake obtained by the present invention has relatively low hygroscopicity, which is generally found in natural product extract powder, is easily soluble in water, and forms a precipitate when used as a liquid, as will be described later in a specific example. It is also suitable for the production of syrups, candy and the like, and has excellent advantages such as stable storage for a long time. It should be noted that the examples described below do not limit the present invention.

[0022]

BEST MODE FOR CARRYING OUT THE INVENTION

(Example 1) 3 kg of dried oyster body powder was treated with 30 l of ion-exchanged water at 121 ° C. for 30 minutes under a pressure of 2 atm, and then filtered with a filter press to obtain 17 l of a black-brown liquid as a water-soluble fraction. . The solution was removed under reduced pressure 4.
Concentrate to about 5 l, add 5 l of ethanol at room temperature and add about 2
When left for about 0 hours, a brown substance floating on the liquid surface and in the liquid or adhering to the wall surface was formed. The substance floating on the liquid surface or in the liquid or adhering to the wall surface is removed by a wire mesh to obtain a brown solution. The solution is concentrated under reduced pressure to remove the alcohol, and further concentrated under reduced pressure at 75 to 80 ° C. (24 to 42 kPa) until the Brix value becomes 53% to obtain a black-brown liquid. Using a rotary disk type (centrifugal spray type) spray drying apparatus, the solution was introduced at an inlet temperature of 130 ° C and an outlet temperature of 75 to 8.
It was spray-dried at 0 ° C. to obtain 500 g of fine brown powder having a sweet aroma unique to Maitake.

The results of a comparative experiment of the moisture absorption test of the maitake extract powder of the present invention are shown. (Comparison experiment) 400 g of dried powder of maitake fruit body was mixed with 4 L of ion-exchanged water so as not to be fooled. The solution was extracted at 2 atm and 121 ° C. for 30 minutes. Filtration yielded 2.4 L of a dark brown filtrate. 75 of the filtrate
Concentration was performed under reduced pressure at ８０80 ° C. (24 kPa to 42 kPa) to obtain a 0.35 L concentrated solution having a Brix value of 53%. The concentrated liquid was spray-dried using a rotary disk type (centrifugal spray type) spray drying device (entrance temperature 130 ° C., outlet temperature 75-80 ° C.) to obtain 73 g of a tan dry powder, which was used as an extract powder. Hereinafter, the results of a moisture absorption test performed on the maitake extract powder obtained in Example 1 and the extract powder obtained in the above-described comparative experiment are shown.

[0024]

[Table 1]

[0025]

[Table 2]

As described above, it was found that the extract powder of the present invention had lower hygroscopicity than the extract powder obtained in the comparative experiment. (Example 2) Using the maitake extract obtained in Example 1, granules having the following formulation were prepared.

[0027]

[Table 3]

Maitake extract powder is mixed with lactose, corn starch or dextrin, and crystalline cellulose, and a solution of hydroxypropylcellulose dissolved in purified water is added to the mixed powder, and the mixture is kneaded well. The mixture was extruded, granulated, and dried with a through-flow drier to obtain granules. 1000 mg of each of the granules thus obtained was filled in an aluminum pack, and after sealing, it was stored in a thermo-hygrostat at 75% humidity and 45 ° C. After 6 months, no change such as moisture absorption or coloring was observed. .

Similarly, maitake extract powder obtained in Example 1 is mixed with excipients such as saccharides, celluloses, starches and other natural or synthetic high molecular compounds, binders, disintegrants and the like, and subjected to a conventional method. Then, a lubricating agent such as magnesium stearate was added and the mixture was compressed into tablets to obtain tablets. The tablets are packed in bottles, sealed and sealed at 75% humidity, 40 ° C.
Was stored in a constant temperature / humidity bath, and after 6 months, no change was observed. (Example 3) Using the maitake extract obtained in Example 1, a soft capsule having the following formulation was prepared.

[0030]

[Table 4]

The maitake extract powder is added to sesame oil, wheat germ oil or DHA-containing fish oil, an appropriate amount of an antioxidant such as vitamin E is further added, the mixture is vigorously stirred, and the resulting oil solution is filtered into a soft gelatin capsule. 20 per capsule
0 mg was filled with a rotary capsule filling machine. Each of the soft capsules thus obtained was heat-sealed and stored in a thermo-hygrostat at 75% humidity and 40 ° C. After 6 months, no change was observed. (Example 4) Using the maitake extract obtained in Example 1, a liquid preparation (drink preparation) having the following formulation was prepared.

[0032]

[Table 5]

100 ml of each of the above formulas A, B and C
The mixture was dispensed into a brown glass bottle, sealed, and then heat-sterilized to prepare a Maitake extract-containing drink. These A, B, and C drinks are delicious drinks with the flavor of maitake.
Stored at room temperature and 4 ° C for 6 months, without precipitation, discoloration, etc.
There was no change in flavor either. Example 5 A concentrated syrup having the following formulation was prepared using the maitake extract obtained in Example 1.

[0034]

[Table 6]

The Maitake extract powder was dissolved in purified water while heating, and then mixed well with purified honey or water syrup to obtain a brown syrup. Prescription B syrup to panelists 20
When a sore throat / discomfort due to a cold in the name, rough mouth occurs, one drop is used 4 to 5 times a day, 2 to 3 days. Was reported to have been early.

[0036]

According to the present invention, maitake extract powder can be efficiently produced.
When it is formulated, it has an effect that it can be stored stably, for example, it has low hygroscopicity and hardly causes precipitation.

────────────────────────────────────────────────── ─── Continued on the front page (51) Int.Cl. ⁶ Identification code FI A61K 35/84 A61K 35/84 A // A23L 1/09 A23L 1/09 2/52 A61K 31/00 635 A61K 31/00 635 637C 637 A23L 2/00 F (58) Fields investigated (Int. Cl. ⁶ , DB name) A23L 1/28 A23L 1/212 101 A61K 35/84 A23L 1/09 A23L 2/52

Claims (6)

(57) [Claims] An alcohol is added to an extract obtained by extracting maitake with water or hot water, and after leaving, a substance floating on the liquid surface or in the liquid or adhering to the wall surface of the container is removed, and then the alcohol is removed. A method for producing Maitake extract powder, comprising spray-drying the solution. 2. The concentration of the alcohol is adjusted to a final concentration of 20 to 70.
2. The method according to claim 1, wherein the addition is performed so as to be v / v%.
The method for producing the Maitake extract powder described in the above. 3. The Bri of the solution after removing the alcohol.
The method for producing maitake extract powder according to claim 1 or 2, wherein the x value is adjusted to be 20 to 65%. 4. The method for producing maitake extract powder according to claim 1 or 2, wherein dextrin, cyclodextrin or lactose is added to the solution from which the alcohol has been removed. A maitake extract-containing preparation, comprising the maitake extract powder obtained in claim 1, 2, 3, or 4. 6. The preparation containing maitake extract according to claim 5, wherein the preparation is any of granules, tablets, capsules, liquids, syrups and candy.