JP4820288B2 - 食物繊維を含有する健康食品の製造方法 - Google Patents
食物繊維を含有する健康食品の製造方法 Download PDFInfo
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- JP4820288B2 JP4820288B2 JP2006511527A JP2006511527A JP4820288B2 JP 4820288 B2 JP4820288 B2 JP 4820288B2 JP 2006511527 A JP2006511527 A JP 2006511527A JP 2006511527 A JP2006511527 A JP 2006511527A JP 4820288 B2 JP4820288 B2 JP 4820288B2
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- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 0.000 description 1
- 229920001221 xylan Polymers 0.000 description 1
- 150000004823 xylans Chemical class 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- 150000003742 xyloses Chemical class 0.000 description 1
- 235000004835 α-tocopherol Nutrition 0.000 description 1
- 239000002076 α-tocopherol Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
- A61P1/14—Prodigestives, e.g. acids, enzymes, appetite stimulants, antidyspeptics, tonics, antiflatulents
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/02—Nutrients, e.g. vitamins, minerals
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P35/00—Antineoplastic agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Veterinary Medicine (AREA)
- General Chemical & Material Sciences (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Organic Chemistry (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Medicinal Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Pharmacology & Pharmacy (AREA)
- Mycology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Hematology (AREA)
- Obesity (AREA)
- Diabetes (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Description
アシタバ末は、特開昭59-154935、特開平2-231057等によって種々の製法が知られているが、その製法は問わず、乾燥されたアシタバ末であればよい。アシタバはセリ科の多年草で、日本では本州の中部及び関東地方太平洋側の近海地で栽培されている。アシタバにはクマリン類、カルコン類、その他抗酸化ビタミンが多く含まれており、動脈硬化、便秘や貧血に有効である。使用部位は特に限定されず、葉、芽、茎、果実等全部位が使用可能である。
麦若葉末は、公知文献等(特開平7-241176、特開2001-112435、特開2002-58449、 特開2002-212、特開2003-9812、特開2003-178)によって種々の製法が知られているが、その製法は問わず、乾燥された麦若葉末であればよい。麦若葉は、麦類の若葉を指し、具体的には大麦、小麦、ライ麦、えん麦、はと麦等の若葉が例示される。麦若葉はビタミン類、ミネラル類、食物繊維などに富み、有害物質の吸着、腸内環境の改善、コレステロールの吸収抑制、食後血糖値の急上昇防止、スーパーオキシドディスムターゼ(SOD)の活性化などの効果を有する健康食品の素材として注目を浴びている。
実施例1
食物繊維素材としてアシタバ末を用い、キシロオリゴ糖の添加量が造粒性に及ぼす影響を評価した。表1に示す混合粉末約200gを流動層造粒機(FD-LAB-1(株)パウレック社製)にて造粒した。混合粉末を投入して2分間混合した後、水を1.0〜1.5g/minの速度で噴霧しながら30〜50分間造粒した(品温度:24〜30℃、吸気温度:30〜40℃)。同装置で5〜10分間乾燥後、造粒物を取り出して30号(500μm)の篩で篩過して造粒物を得た。
他の食物繊維素材および賦形剤の影響について検討した。表2に示す試料を用いた。製造方法および試験方法は実施例1に準じた。
また、他の賦形剤(結晶セルロース、乳糖)や結合剤(カルボキシメチルセルロース)を併せて用いた場合についても良好な造粒性が認められた。
表3に示す組成にて、製造方法の影響を検討した。
これら試料について、再分散性についての評価を実施した。評価にあたっては、150mlの水に各試料を5g懸濁し、均一になったことを確認してから固液が分離するまで放置した。固液が分離した後、溶液を振り混ぜて均一にし、再度固液が分離するまでの時間が20秒以上である場合を○、20秒未満10秒以上である場合を△、10秒未満である場合を×とした。
仕込み量100kgとして、表4に示す各成分について、20メッシュ篩過後、流動層造粒機(フローコーター200型、フロイント産業社製)に投入した。予備的な流動後、水を約500g〜800g/分の速度で噴霧しながら約65分間造粒した(排気温度:約30℃、吸気温度:60℃)。同装置で約10分間乾燥後、造粒物を取り出して15号(1000μm)の篩で篩過して造粒物を得た。
Claims (8)
- 食物繊維を含有する粉末状の食品素材を造粒するに際して、造粒工程中に食品素材にキシロオリゴ糖を添加して造粒することを特徴とする、食物繊維含有食品の製造方法であって;
造粒を、流動層造粒法で行い;
キシロオリゴ糖の添加を、造粒工程中にキシロオリゴ糖を溶解した水を食物繊維に添加、噴霧、もしくは注加することにより行い;
造粒工程により顆粒状または細粒状の食物繊維含有食品を得て;そして
顆粒状または細粒状の食物繊維含有食品を充填して分包された製品とするが、
このとき食品中のキシロオリゴ糖の含量が、全固形分に対して3〜20重量%であり、
かつキシロオリゴ糖以外の結合剤が、溶液として使用する場合には3重量%以下であり、粉末添加の場合には10%以下である、製造方法。 - 粒径75μm以下の微粉の割合が、50%以下となるように造粒されている、請求項1記載の食物繊維含有食品の製造方法。
- 食物繊維を含有する食品素材が、緑色植物の青葉の粉末である請求項1または2記載の食物繊維含有食品の製造方法。
- 緑色植物の青葉の粉末が、アシタバ末、麦若葉末、緑茶粉末の1ないしそれ以上からなる、請求項1ないし3のいずれか1項記載の食物繊維含有食品の製造方法。
- 食物繊維含有食品が、抗酸化剤成分として酵素処理ルチンを含有する、請求項1ないし4のいずれか1項記載の食物繊維含有食品の製造方法。
- 食物繊維含有食品が、機能に関する表示を付したことを特徴とする、請求項1ないし5のいずれか1項記載の製造方法であって、
機能が、動脈硬化、貧血、胃炎、胃潰瘍、便秘といった症状の予防または改善、肝機能改善、有害物質の吸着抑制、腸内環境の改善、ダイエット効果、コレステロールの吸収抑制、食後血糖値の急上昇防止、スーパーオキシドディスムターゼの活性化、ビフィズス菌増殖活性を始めとする整腸作用、大腸癌予防、ミネラル吸収促進、または抗酸化作用に基づく機能である、製造方法。 - 顆粒状または細粒状の食物繊維含有食品であり、分包された製品であるものの製造方法であって;
流動層造粒法で造粒し、
造粒工程中にキシロオリゴ糖を溶解した水を食物繊維に添加、噴霧、もしくは注加することにより、結合剤の使用が低減されおり、このとき食品中のキシロオリゴ糖の含量が、全固形分に対して3〜20重量%であり、かつキシロオリゴ糖以外の結合剤が、溶液として使用する場合には3重量%以下であり、粉末添加の場合には10%以下である、製造方法。 - 顆粒状または細粒状の食物繊維含有食品であり、分包された製品であるものの製造において;
食物繊維を流動層造粒法で造粒するために、造粒工程中にキシロオリゴ糖を溶解した水を食物繊維に添加、噴霧、もしくは注加することにより、キシロオリゴ糖を用いるが、このとき食品中のキシロオリゴ糖の含量が、全固形分に対して3〜20重量%であり、かつキシロオリゴ糖以外の結合剤が、溶液として使用する場合には3重量%以下であり、粉末添加の場合には10%以下である、方法。
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PCT/JP2005/005520 WO2005092124A1 (ja) | 2004-03-26 | 2005-03-25 | 食物繊維を含有する健康食品の製造方法 |
JP2006511527A JP4820288B2 (ja) | 2004-03-26 | 2005-03-25 | 食物繊維を含有する健康食品の製造方法 |
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CN (1) | CN1929752B (ja) |
AU (1) | AU2005226981B2 (ja) |
MY (1) | MY146910A (ja) |
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US8597709B2 (en) | 2005-04-12 | 2013-12-03 | Inovobiologic Inc. | Dietary supplement and methods of use |
US8062686B2 (en) | 2005-04-12 | 2011-11-22 | InovoBiologics, Inc. | Dietary supplement, and methods of use |
JP5324943B2 (ja) * | 2008-01-30 | 2013-10-23 | サントリーホールディングス株式会社 | 流動層造粒による粒状食品組成物の製造方法 |
KR101258696B1 (ko) * | 2010-10-22 | 2013-04-29 | 대한민국 | 항산화 활성을 가지는 신선초 분말을 포함하는 건강보조식품 및 이의 제조방법 |
JP7321480B2 (ja) * | 2016-12-15 | 2023-08-07 | 株式会社東洋新薬 | 組成物 |
JP2019201629A (ja) * | 2018-05-17 | 2019-11-28 | 大正製薬株式会社 | 固形物 |
KR102673223B1 (ko) | 2018-10-31 | 2024-06-07 | (주)아모레퍼시픽 | 녹차 유래 식이섬유를 함유하는 과립 조성물 및 이의 제조방법 |
KR102633916B1 (ko) | 2018-10-31 | 2024-02-06 | (주)아모레퍼시픽 | 녹차 유래 식이섬유를 함유하는 과립 조성물 및 이의 제조방법 |
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JPS62247833A (ja) * | 1986-04-18 | 1987-10-28 | Meiji Milk Prod Co Ltd | 粉体の連続顆粒化方法 |
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JPS62247833A (ja) * | 1986-04-18 | 1987-10-28 | Meiji Milk Prod Co Ltd | 粉体の連続顆粒化方法 |
JPH0710898A (ja) * | 1993-06-24 | 1995-01-13 | Sanei Gen F F I Inc | 水難溶性フラボノイドの改質方法 |
JP2002065213A (ja) * | 2000-08-31 | 2002-03-05 | Hakuju Life Science Co Ltd | 固形剤の製造法 |
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AU2005226981A1 (en) | 2005-10-06 |
WO2005092124A1 (ja) | 2005-10-06 |
JPWO2005092124A1 (ja) | 2008-02-07 |
CN1929752A (zh) | 2007-03-14 |
CN1929752B (zh) | 2011-08-17 |
SG165196A1 (en) | 2010-10-28 |
AU2005226981B2 (en) | 2011-02-10 |
MY146910A (en) | 2012-10-15 |
KR20060133050A (ko) | 2006-12-22 |
TW200538057A (en) | 2005-12-01 |
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