JP6217986B2 - 徐放性機能材の製造方法 - Google Patents
徐放性機能材の製造方法 Download PDFInfo
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- JP6217986B2 JP6217986B2 JP2014512386A JP2014512386A JP6217986B2 JP 6217986 B2 JP6217986 B2 JP 6217986B2 JP 2014512386 A JP2014512386 A JP 2014512386A JP 2014512386 A JP2014512386 A JP 2014512386A JP 6217986 B2 JP6217986 B2 JP 6217986B2
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- 235000013343 vitamin Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
- A23D9/05—Forming free-flowing pieces
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Dispersion Chemistry (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Edible Oils And Fats (AREA)
- General Preparation And Processing Of Foods (AREA)
- Fats And Perfumes (AREA)
Description
本発明に関連の健康食品は、本発明に関連の徐放性機能材を含むことを特徴とする。本発明に関連の健康食品は、粉末状またはカプセル状であることが好ましい。
以下、本発明の実施の形態の徐放性機能材の各成分等について検討を行った。
ゲルを形成するにあたり、最適なゼラチンの種類、ならびに、アンモニア塩および油脂の配合量の検討を行った。また、形成されたゲルが、粉砕し粉末化されるのに十分な強度を有しているかの確認も行った。
充填適性評価基準 ○:充填可、
×:充填不可
ゲル強度評価基準 ○:粉末化可能、
△:粉末化可能であるが粉末粒子同士が付着する、
×:ゲルが押しつぶされ粉末化できない
試験1の結果、電動ミル処理で粉砕した後に、全ての試験区において、魚油の染みだしが認められたことから、魚油の配合量について検討を行った。具体的には、魚油の配合量を減らすことで、ゲル粉砕後の魚油の染み出しを無くせるかどうかの確認と、ゲル中に配合できる魚油の最大量の確認を行った。表3に示す配合で、各試験区を調製し、試験1と同様の方法で粉末化を試みた。このときのフリーズドライ前の乳化の状態と、粉砕後の魚油の染み出し状態の確認を行った。
評価基準 ○:魚油の染み出し無し
△:魚油の染み出しややあり
×:魚油の染み出しあり
試験1および試験2における魚油の染み出しを改善するために、硬化油脂の添加、および乳化剤の種類について検討を行った。表5〜表9に示す配合で、各試験区を調製し、試験1と同様の方法で粉末化を試みた。各試験区を調製するとき、HLB1〜5のショ糖脂肪酸エステルは魚油に溶解させ、HLB7〜16のショ糖脂肪酸エステルはお湯に溶解させた。また、硬化油脂として融点が50℃のパーム油を使用し、パーム油を加熱溶解して魚油と共に加え、ホモミキサー処理を行った。このように調製された各試験区について、粉砕後の魚油の染み出し状態の確認を行った。
評価基準 ○:魚油の染み出し無し
△:魚油の染み出しややあり
×:魚油の染み出しあり
−:乳化できない
魚油の染み出しを防止できる、適切な融点のパーム油を選定するとともに、パーム油の適切な配合量について検討を行った。表11に示す配合で、各試験区を調製し、試験3と同様の方法で粉末化を試みた。このときの各試験区の粉砕後の魚油の染み出し状態の確認を行った。
評価基準 ○:魚油の染み出し無し
△:魚油の染み出しややあり
×:魚油の染み出しあり
試験3の結果から、HLB1〜9の低HLBの乳化剤と、HLB11〜16の高HLBの乳化剤とを併用することにより、魚油の染み出しをなくすことができることが確認されたことから、これらの最適な配合比について検討を行った。表13に示す配合で、各試験区を調製し、試験3と同様の方法で粉末化を試みた。このときの各試験区の粉砕後の魚油の染み出し状態の確認を行った。
評価基準 ○:魚油の染み出し無し
△:魚油の染み出しややあり
×:魚油の染み出しあり
乳化処理方法の違いが、魚油の染み出しに与える影響について検討を行った。具体的には、乳化剤を溶解した溶液に油脂を加えて撹拌混合するとき、ホモミキサーを使用して回転式乳化を行った場合と、ホモジナイザーを使用して高圧乳化を行った場合とについて、乳化粒子の平均粒径および粉末化したときの魚油の染み出し状態の確認を行った。
評価基準 ○:魚油の染み出し無し
△:魚油の染み出しややあり
×:魚油の染み出しあり
酸化開始点を測定することにより、粉末化した魚油の酸化安定性について評価を行った。試験試料として、魚油、融点50℃のパーム油、試験4の表11の試験区9で調製した粉末化した魚油(魚油とパーム油とを併用した粉末)のそれぞれについて、示差熱量計を用いて示差熱量測定を行った。測定条件として、雰囲気ガスに酸素と窒素とを用い、各サンプル2.5mgを室温から250℃まで10℃/分で昇温した。測定結果を、表16に示す。
過酸化物価(meq/kg)=(A×f×10)/B
A:0.01mol/lチオ硫酸ナトリウム標準液の滴定料(ml)
f:0.01mol/チオ硫酸ナトリウム標準液のファクター
B:試料の採取量(g)
表17に示す2種類の粉末魚油試料FPO−1670およびFPO−170,1670を用いて、水および人工胃液を用いた溶出試験、ならびに有機溶媒を用いた溶出試験を行い、徐放性について評価を行った。
表17に示す2種類の粉末魚油試料FPO−1670およびFPO−170,1670、ならびに液体魚油FPOを、健常者に摂取させ、脂質吸収・代謝への影響を調べた。試験では、まず、事前検査(SCR)において、薬物治療を受けている等の除外基準に抵触していない者の中から、試験責任医師の判断により試験参加が妥当と判断された者10名を選抜し、被験者とした。また、試験では、各被験者に対して、以下の時間帯で採血を行った。試験は、シングルブラインドの3群比較とした。
・Wash Out6日間
観察2(Visit−2):試験品摂取前、1時間後、2時間後、3時間後、4時間後、5時間後、6時間後
・Wash Out6日間
観察3(Visit−3):試験品摂取前、1時間後、2時間後、3時間後、4時間後、5時間後、6時間後
・液体魚油(FPO) 10.5g
・粉末魚油(FPO−1670) 14.5g
脂質割合74%、脂質含量10.7g
・粉末魚油(FPO−170,1670) 14.5g
脂質割合74%、脂質含量10.7g
Claims (1)
- HLB3乃至11の乳化剤、または、HLB11乃至16の乳化剤とHLB1乃至9の乳化剤とを含むものを溶かした溶液に、DHAおよび/またはEPAを含む魚油と硬化油脂とから成る機能性素材であって前記硬化油脂は融点50℃以上のパーム油から成り前記魚油に対し10質量%以上含まれる機能性素材を加えた後、撹拌混合して原料を調製し、前記原料と、ブルームが280乃至320のゼラチンと、トランスグルタミナーゼと、アンモニウム塩とを撹拌混合した後、静置してゲルを形成し、前記ゲルをフリーズドライした後、粉砕して粉末化することを特徴とする徐放性機能材の製造方法。
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