JP6083021B2 - Method for producing chicken egg antibody-containing rice cake - Google Patents

Description

  The present invention relates to a cocoon containing chicken egg antibody (IgY) and a method for producing a cocoon containing chicken egg antibody (IgY).

  Conventionally, it is known to purify an egg yolk antibody (IgY) from an egg yolk water-soluble protein solution (see, for example, Patent Document 1). In addition, gel food, paste food, and solid food containing chicken egg yolk powder (IgYFL) containing an influenza virus antibody are described (for example, see Patent Document 2). Examples of the solid food of Patent Document 2 include drops, candy, caramel and the like. However, there is no specific description, and it merely describes an application example of food. And although the tablet (tablet) is described in the Example, the tableting molding conditions are not disclosed.

  Moreover, since a chicken egg antibody (IgY) is a kind of protein, it is weak to a high temperature environment and there exists a possibility that an antibody action may fall. In the conventional method for producing koji, for example, sugar, starch syrup, and water are mixed at a high temperature of 100 ° C. or higher. At such a high temperature, chicken egg antibody (IgY) deactivates its activity. For example, although the candy is described in the specification paragraph 0030 of patent document 3, it describes that the activity was deactivated by mixing the egg egg antibody (IgY) at 130 degreeC.

Japanese Patent No. 4132932 JP 2012-36154 A JP-A-9-20684

  This invention is made | formed in view of the said problem, Comprising: It aims at providing the manufacturing method rice cake of a chicken egg antibody containing cage | basket which suppressed the activity fall of the chicken egg antibody (IgY), and the eggs-containing antibody cage | basket.

  The present invention for solving the above-described problems includes an outer layer part containing at least sugar and chickenpox, and an inner core part containing at least sugar, chickenpox and chicken egg antibody (IgY) and covered with the outer layer part. Antibody-containing sputum.

  Since this chicken egg antibody-containing cocoon has a two-layer structure, the antibody action of the chicken egg antibody (IgY) contained in the inner core part is maintained without decreasing even during cocoon production or over time. It is inactivated and exerts a preventive effect against influenza.

  In the present invention, the sugar content is not particularly limited, and examples thereof include sugar, sucrose, fructose, maltose, glucose, trehalose, oligosaccharide, granulated sugar and the like, and sugar and granulated sugar are preferable. Moreover, in this invention, an outer layer part may contain a fragrance | flavor, an emulsifier, condensed milk, butter etc., for example.

  In addition, the chicken egg antibody (IgY) -containing sputum has the effect of suppressing other viral infections in addition to the anti-influenza virus effect. In addition, chicken egg antibody (IgY) -containing sputum also has the effect of suppressing infections such as H. pylori, periodontal disease, and caries.

  As one embodiment of the invention described above, it is preferable that the outer layer portion further contains brown sugar. The taste is improved by blending brown sugar. Moreover, you may further contain a fragrance | flavor in the said outer layer part as one Embodiment of the said invention.

  As one embodiment of the above invention, the inner core may further contain a fragrance. Moreover, as one embodiment of the above invention, the inner core may further contain a herb extract. Blending flavors and / or herbal extracts improves the taste of koji.

The present invention also relates to a method for producing a chicken egg antibody-containing koji having an outer layer part containing at least sugar and chickenpox, and an inner core part containing at least sugar, chickenpox and chicken egg antibody (IgY) and covered with the outer layer part. There,
The manufacturing method includes a step of manufacturing the flange portion of the outer layer portion, a step of manufacturing the flange portion of the inner core portion, and the flange portion of the inner core portion is covered with the flange portion of the outer layer portion to form a flange shape. Including the steps of:
The step of manufacturing the heel portion of the outer layer portion includes:
(A) a first outer layer mixing step of mixing the sugar, the syrup, and water in a predetermined temperature range to obtain a first outer layer mixture;
(B) a second outer layer mixing step of evaporating moisture while mixing the first outer layer mixture obtained in the first outer layer mixing step to obtain a second outer layer mixture;
(C) a first outer layer cooling step of cooling the second outer layer mixture obtained in the second outer layer mixing step to a predetermined temperature range to obtain a third outer layer mixture;
(D) a second outer layer cooling step of mixing the third outer layer mixture obtained in the first outer layer cooling step in a predetermined temperature range to obtain a fourth outer layer mixture,
The step of manufacturing the heel part of the inner core part includes:
(E) a first inner core mixing step of mixing the sugar and the starch syrup in a predetermined temperature range to obtain a first inner core mixture;
(F) a first inner core cooling step of cooling the first inner core mixture obtained in the first inner core mixing step to a predetermined temperature range to obtain a second inner core mixture;
(G) a second inner core mixing step of mixing the second inner core mixture obtained in the first inner core cooling step and the chicken egg antibody to obtain a third inner core mixture,
The step of covering the heel portion of the inner core portion with the heel portion of the outer layer portion and molding it into a heel shape,
The rod-like third inner core mixture is covered with the plate-like fourth outer layer mixture to form a columnar shape, which is stretched so as to have a small cross section and cut into a bowl shape.

  According to this configuration, the step of manufacturing the flange portion of the outer layer portion and the step of manufacturing the flange portion of the inner core portion are performed separately, and the flange portion of the inner core portion is covered with the flange portion of the outer layer portion to form a flange shape. Molded to produce a double-layered bag. In the production of the heel part of the inner core part, since the egg egg antibody is mixed after cooling to a predetermined temperature, a decrease in activity due to high temperature is prevented (or suppressed). Furthermore, by placing the egg antibody in the inner core of the cocoon, it prevents (or suppresses) the decrease in activity because it is not directly exposed to high-temperature environments during transportation, storage, retail sales, and purchaser transportation. ing.

  In one embodiment of the invention, in the first outer layer mixing step (A), the sugar content, the starch syrup, water, and brown sugar are in a predetermined temperature range (for example, 100 ° C. to 200 ° C., more preferably 140 ° C. to 180 ° C.). To obtain a first outer layer mixture.

  In one embodiment of the present invention, in the second inner core mixing step (G), in the first inner core cooling step, it is preferable that the first inner core mixture and the herb extract are mixed to obtain a second inner core mixture.

  The blending ratio of the heel part of the outer layer part is, for example, 30 to 60 wt% of the sugar content relative to the cocoon weight of the outer layer part, 20 to 50% of the blending ratio of water tank, 5 to 15% of the water mixing ratio, etc. For example, the blending ratio of brown sugar is 10 to 30%, and the amount of fragrance, emulsifier and the like is 0.5% or less. The blending ratio is varied to 100% according to the specifications.

  The blending ratio of the cocoon part of the inner core part is, for example, 50 to 70 wt% of the sugar content relative to the cocoon weight of the inner core part, 20 to 40% of the syrup composition ratio, and 1 to 10 of the egg antibody (IgY). 50%, for example, herb extract, fragrance, etc. as trace amounts of 1% or less as other ingredients. The blending ratio is varied to 100% according to the specifications.

It is a figure which shows the ridge structure of Embodiment 1. It is a process flow of the manufacturing method of the bag of Embodiment 1.

(Structure of cocoon)
A chicken egg antibody-containing cocoon 1 of Embodiment 1 is shown in FIG. The ridge 1 has a structure having an outer layer portion 11 and an inner core portion 12. 1A is a plan view (top view) of the ridge 1, FIG. 1B is a first side view of the ridge 1, and FIG. 1C is a second side view of the ridge 1 (90 degrees with respect to the first side view). It is a side view of the rotated position). By having such a two-layer structure, the activity of the chicken egg antibody (IgY) contained in the inner core part 12 is maintained without decreasing even during cocoon production or over time. For example, the influenza virus is inactivated. Demonstrate preventive effect against influenza.

(Manufacturing method of candy
The manufacturing method of 飴 1 is roughly divided into three steps. First, the step of manufacturing the flange portion of the outer layer portion 11, second, the step of manufacturing the flange portion of the inner core portion 12, and third, covering the flange portion of the inner core portion 12 with the flange portion of the outer layer portion 11. This is a process of forming into a bowl shape. Details of these steps will be described below with reference to FIG.

  The step of manufacturing the heel portion of the outer layer portion 11 includes (A) a first outer layer mixing step (S1) in which sugar, waterpox, and water are mixed within a predetermined temperature range to obtain a first outer layer mixture, and (B) the first outer layer. A second outer layer mixing step (S2) for obtaining a second outer layer mixture by evaporating water while mixing the first outer layer mixture obtained in the mixing step, and (C) a second outer layer obtained in the second outer layer mixing step. A first outer layer cooling step (S3) in which the mixture is cooled to a predetermined temperature range to obtain a third outer layer mixture, and (D) the third outer layer mixture obtained in the first outer layer cooling step is mixed in a predetermined temperature range. A second outer layer cooling step (S4) for obtaining a four outer layer mixture is included. Here, each component is preliminarily measured based on the blending amount.

  In the first outer layer mixing step (A), sugar, starch syrup, and water (and other components may be present) are mixed in a temperature range of 100 ° C to 200 ° C, more preferably in a temperature range of 140 ° C to 180 ° C. It is preferable to obtain the first outer layer mixture. In the second outer layer mixing step (B), it is preferable that the second outer layer mixture is obtained by evaporating moisture in an open flame (or a temperature range of 120 ° C. to 170 ° C.) while mixing the first outer layer mixture. In the first outer layer cooling step (C), it is preferable to cool the second outer layer mixture to a temperature range of 70 ° C. to 90 ° C., more preferably to a temperature range of 70 ° C. to 80 ° C. to obtain a third outer layer mixture. The cooling here may be performed by, for example, natural cooling on a metal plate or a water cooling jacket type on the wall surface of the metal plate. Moreover, the process which mixes a fragrance | flavor with the 2nd outer layer mixture manually (a spatula) or a machine may be included in the first stage of cooling (at a higher temperature). In the second outer layer cooling step (D), the fourth outer layer mixture is preferably obtained by mixing the third outer layer mixture in a temperature range of 60 ° C to 80 ° C, more preferably in a temperature range of 65 ° C to 75 ° C. The mixing here may be carried out manually or kneaded and mixed with a mechanical device, but it is preferable to knead and mix with a mechanical device so that the mixture does not crack or chip during the kneading and mixing.

  The step of manufacturing the cocoon part of the inner core part 12 includes (E) a first inner core mixing step (S11) in which sugar and waterpox (and other components may be present) are mixed in a predetermined temperature range to obtain a first inner core mixture. ), (F) a first inner core cooling step (S12) in which the first inner core mixture obtained in the first inner core mixing step is cooled to a predetermined temperature range to obtain a second inner core mixture, and (G) first inner core cooling. A second inner core mixing step (S13) in which the second inner core mixture obtained in the step and the egg egg antibody are mixed to obtain a third inner core mixture. Here, each component is preliminarily measured based on the blending amount.

  The first inner core mixing step (E) mixes sugar and syrup (and may contain other components) in a temperature range of 100 ° C. to 200 ° C., more preferably in a range of 140 ° C. to 180 ° C., It is preferred to obtain an inner core mixture. In the first inner core cooling step (F), the first inner core mixture is cooled to a temperature range of 40 ° C to 70 ° C, more preferably a temperature range of 45 ° C to 65 ° C, and further preferably a temperature range of 50 ° C to 60 ° C. It is preferable to obtain a second inner core mixture. In the second inner core mixing step (G), the second inner core mixture and the egg antibody are mixed at less than 70 ° C, more preferably less than 65 ° C, and even more preferably less than 60 ° C (less than 55 ° C or less than 50 ° C). It is preferable to obtain a third inner core mixture.

  The step (S21) of coating the ridge portion of the inner core portion 12 with the ridge portion of the outer layer portion 11 to form a ridge shape includes the step of forming the third inner core mixture into a rod shape, and the circumference of the rod-shaped third inner core mixture in the longitudinal direction. In the step of coating the fourth outer layer mixture into a cylindrical shape and a temperature range of 39 ° C. to 55 ° C., more preferably a temperature range of 40 ° C. to 50 ° C., the cylindrical cross section is reduced to a predetermined area. A step of cutting the stretched ridge into a predetermined size with a blade, and a step of forming it into a heel shape. The shape of the ridge is not particularly limited, and may be a shape as shown in FIG. 1, and other examples include a spherical shape, an elliptical spherical shape, a cylindrical shape, and an irregular shape. It is preferable to perform compression molding with a mold in order to make a bowl shape after cutting.

(Example)
Table 1 shows the components, amounts and blending ratio of the outer layer part during production, Table 2 shows the components, quantities and blending ratio of the inner core part during production, and Table 3 shows the components, quantities and blending ratio of the entire product.

  The outer layer part was manufactured by the following procedure. Each component of the outer layer portion was weighed, put into a first container, and stirred with a stirrer while maintaining a temperature range of 160 ° C. to 180 ° C. to obtain a first outer layer mixture (first outer layer mixing step (A )). Next, the first outer layer mixture was transferred to the second container, and while the second container was heated by direct fire, the mixture was stirred with a stirrer to evaporate the water to obtain a second outer layer mixture (second outer layer mixing step (B )). Next, the second outer layer mixture was cooled to a temperature range of 70 ° C. to 80 ° C. to obtain a third outer layer mixture (first outer layer cooling step (C)). Cooling was performed on a water-cooled metal plate. In addition, at the beginning of cooling, the weighed fragrance was added to the second outer layer mixture and mixed with a spatula. Next, the third outer layer mixture was kneaded and mixed in a temperature range of 65 ° C. to 75 ° C. with a mixer to obtain a fourth outer layer mixture (second outer layer cooling step (D)).

  The inner core was manufactured by the following procedure. Each component of the inner core part was weighed, put into a container, and stirred with a stirrer while maintaining a temperature range of 160 ° C. to 180 ° C. to obtain a first inner core mixture (first inner core mixing step (E)) . Next, the first inner core mixture was cooled to a temperature range of 50 ° C. to 60 ° C. to obtain a second inner core mixture (first inner core cooling step (F)). Cooling was performed on a water-cooled metal plate. In addition, at the beginning of cooling, the weighed fragrance and herb extract were added to the second inner core mixture and mixed with a spatula. Next, the second inner core mixture and the weighed egg egg antibody (IgY: Obopron (registered trademark), provided by Pharma Foods Laboratory Co., Ltd.) were mixed at less than 60 ° C. (range of 50 ° C. to less than 60 ° C.), 3 inner core mixture was obtained (2nd inner core mixing process (G)).

  Next, the heel part of the inner core part was covered with the heel part of the outer layer part and molded into a cocoon shape. First, the third inner core mixture is formed into a rod shape, and the fourth outer layer mixture is coated around the longitudinal direction of the third inner core mixture in a rod shape to form a cylindrical brazing material, and then in a temperature range of 40 ° C. to 50 ° C. The columnar cross section was extended so as to be reduced to a predetermined area. The stretched ridge material was cut into a predetermined size with a blade, pressed with a mold and molded into a ridge shape to obtain a ridge having the shape of FIG.

  The antibody titer of the chicken egg antibody (IgY: ovopron) obtained from the above production was evaluated. 1 g (8.61 mg as IgY) of the inner core part of the sputum was weighed and dissolved in 9 mL of PBS (sputum extract sample). As a control sample, 1 g of the outer layer portion containing no IgY was weighed and dissolved in 9 mL of PBS. Each dissolved sample was shaken at 37 ° C. for 1 hour and then centrifuged for 20 minutes, and the supernatant was collected and diluted 2-fold as an ELISA sample (control and sputum extract sample). The antibody titer was measured by ELISA using each ELISA sample and IgY antigen. The antibody titer was OD450. As a result of the ELISA, the control sample was naturally 0, but the sputum extract sample showed that the antibody titer was the same as when using the same amount of IgY as the amount blended in the sputum. confirmed. That is, it was confirmed that there was no loss of IgY antibody titer due to production, and that the antibody titer could be maintained.

  In the above examples, the herb extract was blended in the inner core part. However, even when the inner core part was produced without blending the herb extract, the antibody titer was not impaired.

1 飴 11 Outer layer 12 Inner core

Claims (3)

A method for producing a chicken egg antibody-containing rice cake having an outer layer part containing at least sugar and chickenpox, and an inner core part containing at least sugar, chickenpox and chicken egg antibody (IgY) and covered with the outer layer part,
The manufacturing method includes a step of manufacturing the flange portion of the outer layer portion, a step of manufacturing the flange portion of the inner core portion, and the flange portion of the inner core portion is covered with the flange portion of the outer layer portion to form a flange shape. Including the steps of:
The step of manufacturing the heel portion of the outer layer portion includes:
(A) a first outer layer mixing step of mixing the sugar, the starch syrup and water in a predetermined temperature range to obtain a first outer layer mixture;
(B) a second outer layer mixing step of evaporating moisture while mixing the first outer layer mixture obtained in the first outer layer mixing step to obtain a second outer layer mixture;
(C) a first outer layer cooling step of cooling the second outer layer mixture obtained in the second outer layer mixing step to a predetermined temperature range to obtain a third outer layer mixture;
(D) a second outer layer cooling step of mixing the third outer layer mixture obtained in the first outer layer cooling step in a predetermined temperature range to obtain a fourth outer layer mixture,
The step of manufacturing the heel part of the inner core part includes:
(E) a first inner core mixing step of mixing the sugar content and the starch syrup in a predetermined temperature range to obtain a first inner core mixture;
(F) a first inner core cooling step of cooling the first inner core mixture obtained in the first inner core mixing step to a predetermined temperature range to obtain a second inner core mixture;
(G) a second inner core mixing step in which the second inner core mixture obtained in the first inner core cooling step and the chicken egg antibody are mixed at less than 60 ° C. to obtain a third inner core mixture,
The step of covering the ridge portion of the inner core portion with the ridge portion of the outer layer portion and forming it into a ridge shape is performed by coating the rod-like third inner core mixture with the plate-like fourth outer layer mixture into a columnar shape, A method for producing a chicken egg antibody-containing cocoon that is stretched and cut into a cocoon shape. The method for producing a chicken egg antibody-containing koji according to claim 1 , wherein in the first outer layer mixing step, the sugar, the starch syrup, water and brown sugar are mixed in a predetermined temperature range to obtain a first outer layer mixture. The said 1st inner core cooling process is a manufacturing method of the egg antibody containing rice bran of Claim 1 or 2 which mixes the said 1st inner core mixture and an herb extract, and obtains a 2nd inner core mixture.

Images