JP6450593B2 - 乾燥粉末の製造方法、及び乾燥粉末の使用 - Google Patents
乾燥粉末の製造方法、及び乾燥粉末の使用 Download PDFInfo
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- JP6450593B2 JP6450593B2 JP2014548116A JP2014548116A JP6450593B2 JP 6450593 B2 JP6450593 B2 JP 6450593B2 JP 2014548116 A JP2014548116 A JP 2014548116A JP 2014548116 A JP2014548116 A JP 2014548116A JP 6450593 B2 JP6450593 B2 JP 6450593B2
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- dry powder
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Classifications
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Description
(a)抗酸化物質含量の高い(乾物100g当たり6g以上)原料を選択する工程。ここで、前記原料は、少なくとも1つの果実及び/又は植物材料から選択される。
(b)選択された原料から、粉砕、圧搾、及び/又は圧縮することを含んでもよい従来の方法により、ジュース及びパルプを得る工程。この目的のためには、市場で入手できる任意の装置や従来の手法を利用し得る。
(c)低カロリー含量の(20kcal/100gを超えない)パルプを製造するために、先行する工程で得たパルプから糖を抽出する工程。糖を抽出するこの工程は、好ましくは、エタノール/水希釈液でパルプを洗浄することにより行われ得る。好ましくは、前記工程は50℃未満の温度で、撹拌下に及び/又は向流により、パルプの糖を含有する洗浄液を廃棄しながら行われる。エタノール/水混合物の比、並びにパルプ重量当たりの洗浄液の液体比、時間、及び洗浄温度などは、原料中の糖及び抗酸化物質の含量に応じて決定される。
(d)好ましくは、空気乾燥(トレイ又は別のシステム);好ましくは70℃未満での、真空を適用した低温乾燥、及び/又は凍結乾燥から選択された手段により、パルプの脱水を完了する工程。
(e)好ましくは6%以下の湿分含量までパルプを脱水した後、脱水されたパルプを粉砕する工程。
(a)抗酸化物質含量の高い(乾物100g当たり6g以上)原料を選択する工程。前記原料は、少なくとも1つの果実及び/又は植物材料から選択される。
(b)選択された原料から、粉砕、圧搾、及び/又は圧縮することを含んでもよい従来の方法により、ジュース及びパルプを得る工程。この目的のためには、市場で入手できる任意の装置や従来の手法を利用し得る。
(c)低カロリー含量の(20kcal/100gを超えない)パルプを製造するために、先行する工程で得たパルプから糖を抽出する工程。糖を抽出するこの工程は、好ましくは、エタノール/水希釈液でパルプを洗浄することにより行われ得る。好ましくは、前記工程は25 50℃未満の温度で、撹拌下に及び/又は向流により、パルプの糖を含有する洗浄液を廃棄しながら行われる。エタノール/水混合物の比、並びにパルプ重量当たりの洗浄液の液体比、時間、及び洗浄温度などは、原料中の糖及び抗酸化物質の含量に応じて決定される。
(d)好ましくは、空気乾燥(トレイ又は別のシステム);好ましくは70℃未満の、真空を適用した低温乾燥、及び/又は凍結乾燥から選択された手段により、パルプの脱水を完了する工程。
(e)好ましくは6%以下の湿分含量までパルプを脱水した後、脱水されたパルプを粉砕する工程。この粉砕または破砕工程は、ハンマーミル、遠心ミル、及び/又は任意の微粒子化若しくはカプセル化システムにより実行可能であり、好ましくは0.5mm未満の粒子サイズの乾燥粉末を生じ、これが、抗酸化物質及び繊維に富む低カロリーの機能性成分を構成する。
(a)第1に、それは元来、抗酸化物質の濃度が高いもの(例えば、ブドウ、ザクロ、ココア、又はトロピカルフルーツ、例えばグアバ、アセロラ、カムカム、及び多くの他の物など)であること。一般に、全抗酸化物質が100gの乾物当たり少なくとも6gであるものは、オキシダント濃度が高いものとして理解される。
(b)及び、同様に、ひとたび上記記載の工程により加工されれば、ほぼ以下に等しい組成をもつ乾燥粉末を生じるものであること。
組成 重量%
水(水分) 2−10%
全抗酸化物質(ビタミン、ポリフェノール、カロテノイド) 6−35%
(植物マトリックスに結合した)タイプII抗酸化物質 5−30%
(溶媒で抽出可能な)タイプI抗酸化物質 1−5%
糖 0−5%
多糖及びリグニン 10−40%
タンパク質 2−10%
ミネラル及び他の栄養成分 2−8%
(ビタミン、有機酸、テルペン、クロロフィルなど)
予め洗浄された、10kgのホワイトグレープ(Ariel種)を圧縮(従来の水圧プレス)にかけ、6.5リットルのジュース又はグレープマストと、皮、種、及び茎の小さな残留物を含むグレープポマス又はフレッシュパルプ1.2kgとを得る。
エタノール/水とグレープポマスとの比:グレープポマス100g当たり1リットル;
温度:37℃;
時間:10分;
において供する。
水分:4.5%
タイプII抗酸化物質:18.1%
タイプI抗酸化物質:2.7%
全抗酸化物質:20.8%
多糖及びリグニン:39.0%
糖:(<0.5%)
である。
ひとたび抗酸化成分が得られれば、機能性飲料はそれらから、ブドウの圧搾において得られた300mlのジュース又はグレープマストに、15gの成分を添加することによって製造される。成分の添加及びその後の撹拌により、機能性飲料のコロイド状希釈液又は懸濁液が得られる。
Claims (10)
- 以下の工程:
(a)原料として、乾物100g当たり6gを超える高い抗酸化物質含量を有する少なくとも1つの果実及び/又は植物材料を選択する工程;
(b)前記原料を粉砕、圧搾、及び/又は圧縮することにより、ジュース及びパルプを得る工程;
(c)低カロリー含量のパルプを製造するために、先行する工程において得られた前記パルプから、50℃未満の温度において、前記パルプをエタノール及び水の希釈液で洗浄すること並びに撹拌及び/又は向流により、糖を抽出する工程;
(d)空気乾燥、真空を適用した低温乾燥、及び/又は凍結乾燥から選択された方法により、前記パルプを脱水する工程;および
(e)低カロリー含量の抗酸化成分を含有する乾燥粉末を製造するために、前記パルプを粉砕する工程、
を含む低カロリー含量の抗酸化成分を含有する乾燥粉末の製造方法であって、前記乾燥粉末は溶媒によって抽出不可能な抗酸化物質を5〜30重量%含有し、前記抗酸化物質は植物マトリックスに結合した、乾燥粉末の製造方法。 - 前記製造方法が、前記原料を洗浄することにより前記原料を用意する工程をさらに含む、請求項1に記載の乾燥粉末の製造方法。
- 前記製造方法が、前記パルプを得る工程の後、前記糖の抽出の前に、パルプ中に存在する種及び/又は不純物を分離する工程をさらに含む、請求項1又は2に記載の乾燥粉末の製造方法。
- 前記粉砕工程が、ハンマーミル、及び/又は遠心ミルにより行われ、0.5mm未満の粒子サイズの乾燥粉末を生じる、請求項1〜3のいずれかに記載の乾燥粉末の製造方法。
- 原料として使用される前記果実又は植物材料が、ブドウ、ザクロ、ココア、アセロラ、グアバ、及びカムカム、並びにそれらの任意の組合せから選択される、請求項1〜4のいずれかに記載の乾燥粉末の製造方法。
- 前記脱水工程(d)において、乾燥が70℃未満の温度で行われることを特徴とする、請求項1〜5のいずれかに記載の乾燥粉末の製造方法。
- 前記工程(d)において、前記パルプの脱水が6%以下の湿分含量まで行われることを特徴とする、請求項1〜6のいずれかに記載の乾燥粉末の製造方法。
- 機能性食品の製造のための、請求項1乃至7のいずれか1項に記載の方法で得た乾燥粉末の使用。
- 前記機能性食品が機能性飲料である、請求項8に記載の使用。
- 前記機能性飲料が、果汁、ミルクセーキ、及び乳飲料から選択される、請求項9に記載の使用。
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