JP4878583B2 - Functional food - Google Patents

Description

 The present invention relates to a functional food using basil seeds.

Basil seeds are known as seeds of plants belonging to the family Lamiaceae (Ocimum). It is produced mainly in Southeast Asia such as Thailand, Cambodia, Myanmar, Vietnam and Taiwan and is used as food. Basil seeds swell and form a gel-like substance (hydrocolloid) when placed in water. Therefore, basil seeds are frequently used as dietary fiber, particularly in Southeast Asian countries. So far, hydrocolloids of several kinds of basil seeds have been studied. In Ocimum basilicum, Ocimum canum and Ocimum gratissimum, xylan branched by (1,4) -linked C-2 and C-3 in acid-soluble components. Ocimum adescendens has been reported to have a (1,2) -linked rhamnogalacturonan skeleton. Hydrocolloids have been limitedly decomposed and Ocimum basilicum and Ocimum canum have obtained glucomannan cores that are stable to acids with glucose and mannose ratios of 10: 2 and 10: 3, respectively.
In addition, basil seeds are said to have a dieting effect and stool improvement effect in Southeast Asia such as Thailand, Myanmar, and Vietnam. These seeds are generally eaten as desserts in addition to coconut milk and sugar water. ing.
In Japan, it is attracting attention as a diet food. Care should be taken because mold poisons (produced by fungi such as Aspergillus) that have carcinogenicity occur if the storage state is poor.
The dried basil seeds and the swollen state are shown in FIG. (A) is a dried seed, (b) is a water-absorbing swelling state.

  Patent Document 1 (Japanese Patent Application Laid-Open No. 11-32727) discloses a capsule in which basil seeds are encapsulated in order to be ingested without water absorption and swell in the digestive tract.

Patent Document 2 (Japanese Patent Laid-Open No. 2005-295968) is configured such that α-linolenic acid can be ingested by chewing basil seeds. Thus, there has been disclosed an invention that efficiently absorbs α-linolenic acid contained in the fruit and / or seeds of osimam and promotes health. Specifically, food forms of basil seeds such as gummi, candy, soft candy, cookies, chocolate, and confectionery have been proposed. In this patent document, as examples of basil seeds, Osimam belongs to the genus Ocumum, Ocumbasilicum Linn., Ocumum sanctum Linn. Br.), Occumum miranthum Wild., Osymum Kilimancharicum Gurke, and so on. Yes, this is a tropical herb native to Asia and Africa belonging to the family Lamiaceae.

JP 11-32727 A JP 2005-295968 A

The basil seed products that are currently on the market are the type in which the seeds are packed directly into a bag and the seeds are eaten by absorbing water by adding a drink such as water when eating, or the seeds are added to straw or cookies. There are different types.
However, it is common for a product of a type in which seeds are packed in a bag as it is to add water and other beverages to absorb water and swell it, but it takes 5 to 7 minutes for water to completely swell and swell. It will also hang. In addition, when mixed with a solution that contains other additive components in addition to water such as coconut milk and sugar water, the additive component inhibits the water absorption of the basil seeds, so it does not swell completely. There is a point.
On the other hand, since basil seeds do not swell completely in gastric juice and intestinal juice, it is difficult to obtain a diet effect or a bowel movement improving effect even if ingested with a product containing seeds such as rice cake or cookies. There is also.
This invention makes it a subject to develop the basil seed which can exhibit water absorption swelling property.

  As a form capable of exhibiting water-absorbing swellability, the present invention has found that when a water-absorbed and swollen basil seed is freeze-dried, it exhibits good re-swellability. Furthermore, the handleability could be improved by applying the shaping treatment with the polysaccharide.

The main configuration of the present invention is as follows.
(1) Addition of 0.3 to 100% by weight of pullulan or 0.5 to 100% by weight of locust bean gum with respect to the lyophilized weight of basil seeds which are seeds of plants belonging to the genus Ocimum which has swollen with water A functional food characterized by being freeze-dried.
(2) The functional food described in (1), wherein the plant belonging to the genus Ocimum is Ocimum canum or Ocimum basilicum .
(3) Basil seeds, which are seeds of plants belonging to the genus Ocimum, are soaked in water to absorb water, and 0.3 to 100% by weight of pullulan or 0.5% locust bean gum based on the lyophilized weight of the basil seeds. A method for producing a functional food, comprising adding -100% by weight, freeze-drying, and shaping.
(4) The method for producing a functional food according to ( 3), wherein the plant belonging to the genus Ocimum is Ocimum canum or Ocimum basilicum .

1. The freeze-dried basil seed has good water absorption swellability. It swells with water absorption in a short time, and exhibits sufficient swellability even in solutions in which other components are mixed, gastric juice or intestinal juice.
2. By adding a polysaccharide such as pullulan or locust bean gum, freeze-dried basil seeds can be molded without hindering the water-absorbing swellability, and the handleability can be improved.
3. Since it exhibits water-absorbing swelling even after ingestion, it is effective as a diet food material.
4). Since it is freeze-dried, it can be treated and managed more hygienically than the seed itself, and it does not cause problems such as mold poison and is safe.
5. The freeze-dried basil seed of the present invention exhibits sufficient water absorption and swellability in a short time even if it is later added to a liquid beverage in which other soluble components are dissolved. The same applies to gel foods such as yogurt and jelly. Or when blended with solid foods such as cakes and cookies, the water-absorbing swellability after ingestion can be exhibited. Since it swells in a short time, it is suitable as an ingredient for instant foods such as cup ramen and cup soup, because the cooking time is in harmony with other ingredients.

  The present invention is a freeze-dried basil seed obtained by freeze-drying a water-absorbed and swollen basil seed (hereinafter referred to as “freeze-dried basil seed”) Point). Furthermore, it can provide as a shaping | molding agent excellent in the handleability by performing a shaping process using polysaccharide together. The lyophilized basil seed exhibits good re-swellability. In addition to water, even when added to liquid foods such as coconut milk, juices, and yogurts, it exhibits excellent re-swellability. In addition, since it also swells in gastric juice and intestinal fluid, even when added to foods with low water content or dried foods, swelling in the gastrointestinal tract can be secured, and it is effective as a functional food such as diet.

Seeds of plants belonging to the genus Ocimum used as a raw material of the present invention are plant seeds cultivated and used mainly in Southeast Asia that are introduced in the background art (hereinafter referred to as "basil plant seeds"). Is used). As plants belonging to the genus Ocimum, Ocimum canum and Ocimum basilicum can be generally used.
In the freeze-drying treatment, the basil plant seeds are sufficiently absorbed to swell and then subjected to a normal freeze-drying treatment. For example, after freezing in a freezer at −80 ° C. overnight, freeze-dried for 3 days at a trap temperature of −82 ° C. and a vacuum of 6.0 Pa. As shown in FIG. 13, seeds collected from plants are like wheat seeds, and when they are absorbed, they swell and form a gel-like substance (hydrocolloid). When the freeze-drying process is performed in the sufficiently swollen state, the fluff around the black sesame is attached as shown in the photographs shown at the left end of FIGS. The photographs shown at the left end of FIG. 9 and FIG. 12 show that the shaping process was attempted, but it was difficult to mold, and the freeze-dried basil seeds were individually separable and bulky. It is difficult to take out an appropriate amount without separating and sealing.
When a large amount is used at a time such as a food factory or a side dish shop, it can be used by measuring the weight without molding. When used individually or in small quantities, it is easier to handle if it is smaller. Of course, it is possible to use a molded article even in large-scale use.

The freeze-dried basil seed re-swells in about 30 seconds, but it takes 6 minutes for the seeds of the basil plant, and it can be seen that the dry basil seed is particularly suitable when added to the juice or instant food. Further, the swelling amount (water content) is larger than that of the seeds of the basil plant, and the drying performance is superior to the dried basil seeds.
Since the water-absorbed swollen basil plant itself has a frog egg shape, it is preferably added to other foods and used rather than simply eating and drinking while suspended in water. It can also be added to the dried confectionery. Swelling in the gastrointestinal tract is expected when ingested in a dry state, and freeze-dried basil seeds are 5 to 6 times more in the stomach even after 10 or 40 minutes than basil plant seeds. It swells, and 2.5 times swelling is observed in the intestine, which can meet expectations. Even when added to other liquid foods, freeze-dried basil seeds show high swellability due to the seeds of basil plants. The freeze-dried basil seed swells in a short time.

The freeze-dried basil seed is in a state of being individually wrapped in fluff, and its formability is poor as it is. Therefore, as a result of shaping by shaping and trying to improve handleability, it has become possible to mold without sacrificing water-swelling properties by adding polysaccharides. Polysaccharides are pullulan, locust bean gum, pectin, iota-carrageenan, kappa-carrageenan, glucomannan, sodium alginate, xanthan gum, guar gum and the like. In particular, pullulan and locust bean gum are excellent.
The polysaccharide is preferably added in a water-absorbing swollen state prior to freeze-drying, preferably 0.1 to 300% by weight relative to the freeze-dried basil seed, and more than 100% by weight results in a peak and does not increase. . The function is sufficiently exhibited at 0.3% by weight or more, and excellent water absorption is exhibited at 10% by weight or more. Formability is also 0.3% by weight or more and sufficient shape retention is achieved.

There are various uses for meals, such as miscellaneous cooking, risotto, thick-grilled egg, sariyaki, vegetable salad, curry and fried rice, mozuku vinegar, pop rice, flakes, mochi, boiled, hijiki Most preferred are boiled, potage soup, sorbet (watermelon, kiwi, orange, etc.), mousse, jelly, pudding, green juice and other vegetable juices and fruit juices. Umoji, Chikuzenni, etc. are preferred. Soups such as tomato, corn, miso soup, meat, cold soup, jams, jelly, pudding, fresh cream, vanilla cream, chocolate cream, custard cream, cheese cream, yogurt cream and other desserts, sponge, chocolate, jelly, etc. Cakes, tomato sauce, meat sauce, cheese sauce and other pasta sauces, cereals, toppings and dressings, juices, yogurt, calpis, milk, fruit milk, coffee, cappuccino, cafe latte, cocoa milk, compote (fruit It can be used for various foods such as sweets, curry rice, hayashi rice, omelet rice, stew, ramen, buckwheat, udon and instant food.
It is also preferred as a so-called dessert or snack food such as yogurt, fruit bean, soup flour, and coconut milk. In this case, it is preferable to add 0.5 to 10% of the lyophilized basil seed according to the present invention.
In applying the present invention, sweeteners and pigments can be added as necessary.
The freeze-dried basil seed according to the present invention can be stored for a long time, and can be eaten immediately by adding water when it is desired to eat. Therefore, the form as an instant food or an emergency food is most ideal.
It has been found that the freeze-dried basil seed according to the present invention exerts its effect before, after, and between meals.

[Water absorption test of freeze-dried basil seed]
After putting the basil plant seeds in a sufficient amount of water and fully swollen with water, it is frozen in a freezer at -80 ° C overnight, and then freeze-dried for 3 days at a trap temperature of -82 ° C and a vacuum of 6.0 Pa. Processing gave a lyophilized basil seed.
Test: Measurement of time required for water-absorbing swelling of freeze-dried basil seeds Measuring method 100 mL of distilled water was added to freeze-dried basil seed (2.7 g: equivalent to 3 g seed) or 3 g seed of basil plant, and the time required for each to fully swell was measured. The water content (g H ₂ 0 / g basil seed) when swelled after 0.5 min, 6 min, 10 min and 40 min was measured.

2. Measurement result
Table 1 and FIG. 1 show the results of measuring the water content (Water Content (degree of swelling in water)) absorbed and swollen after 0.5 minutes, 6 minutes, 10 minutes and 40 minutes.
(1) Water content
The water content after 40 minutes has been shown to be 20% more lyophilized basil seeds than basil plant seeds.
(2) Water absorption rate Freeze-dried basil seeds show a water absorption amount similar to that after 40 minutes of seeds of basil plants at 0.5 minutes (30 seconds), and it can be confirmed that they absorb water in a short time and swell. Water absorption after 0.5 minutes (30 seconds) is 80% and 30% after 40 minutes, respectively.
(3) 80% water absorption swelling The water absorption after 40 minutes of basil plant seeds is realized after 0.5 minutes with freeze-dried basil seeds, which corresponds to more than 80% after 40 minutes of freeze-dried basil seeds as described above. is there. Therefore, when the time required for the basil plant seeds to swell by 80% was measured separately, it was 5.8 ± 2.9 minutes. Focusing on 80% water absorption, it can be seen that freeze-dried basil seed swells in 1/10 or more in a short time and is very excellent. The time required for this swelling of 30 seconds is suitable as a drying material used for instant foods. Moreover, even if it uses as soup, miso soup, and a topping, it will swell in the time of eating. Therefore, this short-time water absorption swelling is a practically excellent effect.

[Water absorption test under gastric and intestinal fluids]
Test: Measurement of water content and water content (degree of swelling in water) in gastric juice and intestinal fluid environment conditions Measurement method 1-1 Test in a dry state Add basil plant seeds (3 g) or freeze-dried basil seeds (2.7 g: equivalent to 3 g seeds) and distilled water, gastric juice or intestinal juice 100 ml in a beaker for 10 minutes or 40 After inflating for a minute, it is removed by sieving and water is removed and the amount of water contained by swelling (degree of swelling in water) (g H ₂ O / g basil seed) is measured.
1-2 Pre-water-absorbing treatment test Basil plant seeds (3 g) or freeze-dried basil seeds (2.7 g: equivalent to 3 g seeds) were absorbed with distilled water for 10 minutes, drained, and pre-water-absorbed basil plant seeds and frozen. Prepare dry basil seeds. The pre-absorbed basil plant seeds and freeze-dried basil seeds were soaked in gastric juice and intestinal juice, and the water content 10 minutes or 40 minutes later, Water Content (degree of swelling in water) (g H ₂ O / g Measure basil seed).
2. Preparation of gastric juice and intestinal juice Gastric juice: Add 2.0 mL of hydrochloric acid and water to 2.0 g of sodium chloride and dissolve to 1000 mL. This solution is colorless and transparent, and its pH is about 1.2.
Intestinal fluid: Add 0.2 mL of 0.2 mol / L sodium hydroxide solution and water to 250 mL of 0.2 mol / L potassium hydrogen phosphate solution to make 1000 mL. This liquid is colorless and transparent, and its pH is about 6.8.

3. Test result 1-1 Test result in dry state Water content (Water Content (degree of swelling in water)) after swelled by immersing in water, gastric juice or intestinal juice for 10 minutes or 40 minutes (g H ₂ 0 / G basil seed) are shown in Table 2 and FIG. Note that the notation “H 2 O” in FIG. 2 represents “water” (the same applies to FIGS. 4, 6, 8, and 11).
It can be seen that freeze-dried basil seeds have a higher water content than seeds of basil plants (ANOVA, p-value <0.0001).
(1) In gastric juice, freeze-dried basil seeds swelled by 6.4 times more water than basil plant seeds.
(2) In the intestinal fluid, the freeze-dried basil seed swelled 2.4 times more than the basil plant seed.
(3) In comparison with water, freeze-dried basil seeds show a water absorption swelling of 43% in gastric juice and 55% in intestinal fluid. It can be seen that the basil plant seeds remained at 9% and 29%, respectively, and even when the dried basil plant seeds themselves were consumed, the water absorption swelling in the body could not be expected.

1-2 Results of Pre-Water Absorption Treatment Test Water content after swelling in gastric or intestinal fluid for 10 or 40 minutes (Water Content (degree of swelling in water)) (g H ₂ 0 / g basil seed ) Results are shown in Table 3 and FIG.
It can be seen that the freeze-dried basil seed absorbs more water than the basil plant seed (ANOVA, p-value <0.0001). Thereby, it is clear that there is a difference in swelling in the body even if ingested in a state where water has been absorbed beforehand.
(1) After 10 minutes, lyophilized basil seeds swelled and swollen 35% more in the gastric juice than seeds of basil plants, and swelled 31% more in the intestinal fluid.
(2) After 40 minutes, the freeze-dried basil seed swelled and swollen 77% more in the gastric juice than the seed of the basil plant, and 55% more swelled in the intestinal fluid.
(3) Even after 10 minutes and 40 minutes, the water absorption swelling in the intestinal fluid is large.

[Water absorption swelling test with other media]
Test: Measurement of water absorption swelling in a solution seasoned with freeze-dried basil seed berry powder mix

1. Preparation of berry powder mix solution:
A berry mix solution was prepared by adding 33 mL of distilled water to the following ingredients.
1. Sucrose 0.1 g
2. Strawberry powder 0.25 g
3. Red coloring 0.05 g
4. Strawberry flavor 0.98 g
5. Raspberry flavor 0.2 g
6. Masking agent 0.4 g
1.98 g

2. Test method
Place 1g of basil plant seeds or freeze-dried basil seeds (0.9g: equivalent to 1g of seeds) in a 100mL beaker, add 33mL of distilled water or 33mL of berry mix solution to each beaker and leave for 1 or 10 minutes. After swelling, the water is removed by sieving and the amount of water contained by swelling (degree of swelling in water) (g H ₂ O / g basil seed) is measured.

3. Test results The measurement results are shown in FIG.
As shown in FIG. 4, it is understood that freeze-dried basil seeds have a larger amount of water absorption and swell well than seeds of basil plants even when immersed in a berry mix solution as if they were absorbed in water. . In particular, it can be seen that freeze-dried basil seeds have sufficiently absorbed water after 1 minute, and are comparable to those after 10 minutes. The seeds of the basil plant absorb water only about 1/3 after 10 minutes.
As a result, sufficient water absorption and swelling can be measured even if it is later added to already prepared foods and drinks such as juice, milk, and soup. Therefore, it is suitable for adding and eating according to taste such as topping. It can also be used as a post-conditioning material in factories and the like.

[Polysaccharide-added water absorption test]
1. Test method
In a 50 mL test tube, 1 g of basil plant seeds was immersed in 30 mL of distilled water (H ₂ O) and inflated for 30 minutes. Then, 0.03 g of the following polysaccharide was added, mixed, and left at room temperature for 30 minutes. After freeze-drying, freeze-dried basil seeds were obtained. As the polysaccharide, pullulan, locust bean gum, pectin, iota-carrageenan, kappa-carrageenan, glucomannan, sodium alginate, xanthan gum, guar gum were used.
Freeze-dried basil seed and distilled water were added to the test tube (up to the top of the test tube) and allowed to absorb water at room temperature for 18 hours, and the amount of basil seed “SwellingVolume (mL)” was measured (FIG. 5).
The water was removed by sieving it, and the amount of water contained by water absorption swelling (degree of swelling in water) (g H ₂ O / g basil seed) was measured (FIG. 6).
Statistical analysis was performed by t-test between polysaccharides and Control (basil seeds with nothing added).

2. Test results (1) Looking at the amount of basil seed (see FIG. 5), all the polysaccharides increased compared to the control, especially for pullulan, locust bean gum, pectin, kappa-carrageenan, and glucomannan. Is allowed. It has been found that the addition of polysaccharide enhances water absorption swelling.
(2) Looking at the amount of water contained by swelling with this sieve (see FIG. 6), a particularly significant difference is seen in pullulan and locust bean gum, followed by pectin, iota-carrageenan, gluco Significant differences are observed for mannan, xanthan gum and guar gum.

[Pullan added water absorption and molding test]
1. Test method (1) Place 1 g of basil plant seeds and 30 mL of distilled water (H ₂ O) in a 50 mL test tube and leave it for 30 minutes to inflate, then pullulan 0.003 g, 0.005 g, 0.01 g, 0.03 g, 0.05 g, 0.1 g, 1 g, and 3 g were added, mixed, and then allowed to stand at room temperature for 30 minutes, and then freeze-dried to obtain a pullulan-added freeze-dried basil seed.
This pullulan-added lyophilized basil seed was placed in a test tube, distilled water was added (up to the top of the test tube) and left at room temperature for 18 hours to measure the amount of basil seed “SwellingVolume (mL)” (FIG. 7). ).
(2) Using (1) as a sieve, water was drained and the amount of water contained by water absorption swelling (degree of swelling in water) (g H ₂ O / g basil seed) was measured (FIG. 8). .
(3) For comparison, pullulan was added to lyophilized basil seeds prepared in advance and allowed to stand at room temperature for 18 hours. The amount of basil seeds “SwellingVolume (mL)” and water content (g H ₂ O / g basil Seed) was measured. Further, the water content was measured in the same manner as (2). Each result was written together in FIG.7 and FIG.8.
The notation is C 0.003 g, C 0.005 g, C 0.01 g, C 0.03 g, C 0.05 g, C 0.1 g, C 1 g, and C 3 g.
(4) Statistical analysis was performed by t-test between the same amount of addition.
(5) The freeze-dried basil seed added with pullulan was molded as follows. The shaping state is shown in FIG.
1 g of basil seed is placed in a 50 ml plastic cylindrical container (IWAKI, centrifuge tube), 30 ml of water is added thereto, and the mixture is allowed to swell for 40 minutes at room temperature. Next, pullulan or locust bean gum prepared to each concentration was added thereto, mixed, allowed to stand at room temperature for 1 hour, and then frozen overnight in a -80 ° C freezer. Then, it was freeze-dried for 96 hours with a freeze dryer (trap temperature: -82 ° C., vacuum pressure: 6.0 Pa). After lyophilization, the molded lyophilized basil seed was cut into an appropriate size using a cutter.

2. Test Results (1) As shown in FIGS. 7 and 8, it can be seen that the water absorption swelling is greater compared to the control without the addition of pullulan, regardless of whether the pullulan was added before and after lyophilization. And the thing which added pullulan before performing freeze-drying processing and then freeze-dried processing has water absorption swelling larger than what added pullulan after freeze-drying processing.
(2) In particular, with the water content shown in FIG. 8, the pullulan-added freeze-dried basil seed with pullulan added prior to freeze-drying clearly exceeds the entire range over the freeze-dried basil seed with pullulan added. Yes.
(3) Looking at FIG. 9 showing the results of the shaping process, freeze-dried basil seeds (control) without pullulan cannot be hardened and not molded, but those with 0.003 g or more added are moldable. Was recognized. Therefore, moldability is recognized in the freeze-dried basil seed to which 0.3% by weight or more of pullulan is added. Referring to FIG. 7, since there is no difference between the pullulan addition amounts of 1 g and 3 g, the practically effective addition amount is 1 g, that is, 100% by weight based on the freeze-dried basil seed.

[Water absorption and molding test with locust bean gum added]
1. Test method (1) Place 1g of basil plant seeds and 30mL of distilled water (H ₂ O) in a 50mL test tube and leave it for 30 minutes to inflate, then 0.005g, 0.01g, 0.03g of locust bean gum. 0.05 g and 0.1 g were added, mixed, and allowed to stand at room temperature for another 30 minutes, and then freeze-dried to obtain a freeze-dried basil seed added with locust bean gum.
This lyophilized basil seed added with locust bean gum was placed in a test tube, distilled water was added (up to the top of the test tube) and left at room temperature for 18 hours, and the amount of basil seed "SwellingVolume (mL)" was measured. (FIG. 10).
(2) Water was drained using the above (1) as a sieve, and the amount of water contained by water absorption swelling (degree of swelling in water) (g H ₂ O / g basil seed) was measured (FIG. 11). .
(3) As a comparison, the concentration of locust bean gum was added to freeze-dried basil seeds prepared in advance, and allowed to stand at room temperature for 18 hours. The amount of basil seeds “SwellingVolume (mL)” and the water content (g H ₂ O / g Basil seed). Further, the water content was measured in the same manner as (2). Each result was written together in FIG.10 and FIG.11.
The notation is C 0.005 g, C 0.01 g, C 0.03 g, C 0.05 g and C 0.1 g.
(4) Statistical analysis was performed by t-test between the same amount of addition.
(5) The freeze-dried basil seed added with pullulan was molded as follows. The shaping state is shown in FIG.
1 g of basil seed is placed in a 50 ml plastic cylindrical container (IWAKI, centrifuge tube), 30 ml of water is added thereto, and the mixture is allowed to swell for 40 minutes at room temperature. Next, pullulan or locust bean gum prepared to each concentration was added thereto, mixed, allowed to stand at room temperature for 1 hour, and then frozen overnight in a -80 ° C freezer. Then, it was freeze-dried for 96 hours with a freeze dryer (trap temperature: -82 ° C., vacuum pressure: 6.0 Pa). After completion of lyophilization, the molded lyophilized basil seed was cut into an appropriate size using a cutter.

2. Test results (1) As shown in FIG. 10 and FIG. 11, the water absorption swelling is greater regardless of whether locust bean gum was added before and after lyophilization compared to the control without adding locust bean gum. I understand. And the thing which added locust bean gum before freeze-drying processing and then freeze-dried processing has the water absorption swelling larger than what added locust bean gum after freeze-drying processing. These show the same tendency as pullulan.
(2) In particular, in the water content shown in FIG. 11, the locust bean gum-added freeze-dried basil seed added with locust bean gum before freeze-drying is almost more than the freeze-dried basil seed added with locust bean gum. Clearly above all ranges.
(3) Looking at FIG. 12 showing the result of the shaping process, the freeze-dried basil seed (control) to which locust bean gum was not added cannot be hardened and molded, but with 0.005 g or more added Formability was recognized. Therefore, moldability is observed in the lyophilized basil seed added with 0.5% by weight or more of locust bean gum.

[Prescription 1]
[Manufacture of drinks (juice)]
Water 52.95 (wt%)
Lemon juice 25 (wt%)
Freeze-dried basil seed 12 (wt%)
Sugar 9 (wt%)
Green tea flavor 1 (wt%)
Citric acid 0.05 (wt%)

[Prescription 2]
[Manufacture of germinated rice pop rice crackers with basil seeds]
Germinated rice 38.3 (wt%)
Freeze-dried basil seed 28.7 (wt%)
Barley 10.0 (wt%)
Hatoba 10.0 (wt%)
Mochikibi 5.0 (wt%)
Mochiawa 5.0 (wt%)
Sesame 3.0 (wt%)

[Prescription 3]
[Manufacture of green juice mousse]
(4 pieces of 8.5 cm)
1 egg white granulated sugar 15g
5g powdered gelatin
Fresh cream 100cc
Milk 50cc
Mint appropriate amount powdered green juice 70g
10g freeze-dried basil seed

[Prescription 4]
[鰻 omelet rice]
(1 serving)
1 egg 鰻 60g
Rice bowl 1/2
Freeze-dried basil seed 5g
Cucumber 1/4 edamame 10 crimson ginger a little real yam a little cane sugar 1 teaspoon
1 teaspoon of salt and pepper a little salad oil

Graph showing water absorption of freeze-dried basil seed Comparison graph of water content in water, gastric juice and intestinal juice Graph showing water content in gastric and intestinal fluid environments Graph showing water content in berry powder mix aqueous solution Amount of basil seed containing polysaccharides “Swelling Volume” Graph showing the water content of basil seeds containing polysaccharides Graph showing the amount of basil seed containing pullulan “Swelling Volume” Graph showing the water content of basil seeds containing pullulan Photograph showing examples of excipients with pullulan added Graph showing the amount of basil seed containing locust bean gum "Swelling Volume" Graph showing the water content of basil seeds containing locust bean gum Photograph showing examples of excipients added with locust bean gum Photo of normally dried seeds Photo of seeds in swollen state

Claims (4)

Freezing after adding 0.3 to 100% by weight of pullulan or 0.5 to 100% by weight of locust bean gum with respect to the lyophilized weight of the basil seed which is the seed of a plant belonging to the genus Ocimum that has absorbed water. Functional food characterized by being dried. The functional food according to claim 1, wherein the plant belonging to the genus Ocimum is Ocimum canum or Ocimum basilicum . Basil seeds, seeds of plants belonging to the genus Ocimum, are soaked in water to absorb water, and 0.3 to 100% by weight of pullulan or 0.5 to 100% of locust bean gum based on the lyophilized weight of the basil seeds. A method for producing a functional food, characterized in that it is freeze-dried and then shaped. 4. The method for producing a functional food according to claim 3, wherein the plant belonging to the genus Ocimum is Ocimum canum or Ocimum basilicum .