JP6985707B1 - Nut paste composition and method for producing nut paste composition - Google Patents
Nut paste composition and method for producing nut paste composition Download PDFInfo
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- JP6985707B1 JP6985707B1 JP2021169216A JP2021169216A JP6985707B1 JP 6985707 B1 JP6985707 B1 JP 6985707B1 JP 2021169216 A JP2021169216 A JP 2021169216A JP 2021169216 A JP2021169216 A JP 2021169216A JP 6985707 B1 JP6985707 B1 JP 6985707B1
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- nut paste
- weight
- paste composition
- ceramide
- vegetable oil
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Abstract
【解決手段】本発明では、セラミドを含むセラミド粉体と、前記セラミド粉体を溶かした、ココナッツオイルを含む液状植物性油脂と、前記液状植物性油脂を混合させたナッツペーストと、を含有する。本発明では、セラミド粉体は、全ナッツペースト組成物の重量に対して0.01重量%〜10.00重量%の範囲内であり、液状植物性油脂は、全ナッツペースト組成物の重量に対して5.00重量%〜25.00重量%の範囲内であり、前記セラミド粉体と前記液状植物性油脂との重量比率は、1:2〜1:300の範囲内であり、前記液状植物性油脂と前記ナッツペーストとの重量比率は、1:1〜1:200の範囲内である。これにより、舌触りが良く、継続的に摂取することが可能であり、且つ、アルツハイマー病等の認知症予防に効果的となる。【選択図】図4The present invention contains a ceramide powder containing ceramide, a liquid vegetable oil containing coconut oil in which the ceramide powder is dissolved, and a nut paste obtained by mixing the liquid vegetable oil. .. In the present invention, the ceramide powder is in the range of 0.01% by weight to 10.00% by weight with respect to the weight of the whole nut paste composition, and the liquid vegetable oil is the weight of the whole nut paste composition. On the other hand, the weight ratio between the ceramide powder and the liquid vegetable oil is in the range of 5.00% by weight to 25.00% by weight, and the weight ratio of the liquid vegetable oil is in the range of 1: 2 to 1: 300. The weight ratio of the vegetable oil and the nut paste is in the range of 1: 1 to 1: 200. As a result, it has a good texture, can be ingested continuously, and is effective in preventing dementia such as Alzheimer's disease. [Selection diagram] FIG. 4
Description
本発明は、ナッツペースト組成物及びナッツペースト組成物の製造方法に関する。 The present invention relates to a nut paste composition and a method for producing a nut paste composition.
アルツハイマー病は、神経細胞死やシナプスの機能障害の結果生じる進行性の神経変性疾患であり、アルツハイマー病の病理学的特徴として、老人斑や神経原繊維変化といった異常構造物の脳内への蓄積が挙げられる。現在、認知症を引き起こす原因の過半数がアルツハイマー病だと言われており、その予防又は治療方策の早期確立が望まれている。 Alzheimer's disease is a progressive neurodegenerative disease that results from neuronal cell death and synaptic dysfunction, and as a pathological feature of Alzheimer's disease, accumulation of abnormal structures such as amyloid plaque and changes in neurofibrils in the brain. Can be mentioned. Currently, it is said that Alzheimer's disease is the majority of the causes of dementia, and it is desired to establish preventive or therapeutic measures at an early stage.
ここで、アルツハイマー病は、長年にわたって脳内にアミロイドβ(タンパク質)が蓄積することにより発症するとされている。アルツハイマー病を予防するためには、認知症等の症状が現れるよりも前から、継続的にアミロイドβを抑制することが重要になる。 Here, Alzheimer's disease is said to be caused by the accumulation of amyloid β (protein) in the brain for many years. In order to prevent Alzheimer's disease, it is important to continuously suppress amyloid β even before symptoms such as dementia appear.
そこで、昨今、長期にわたって摂取することで継続的にアミロイドβの蓄積を抑制するアルツハイマー病の予防剤の研究開発が進められている。 Therefore, in recent years, research and development of a preventive agent for Alzheimer's disease, which continuously suppresses the accumulation of amyloid β by ingestion for a long period of time, are being promoted.
例えば、国際公開第2019/078005号(特許文献1)には、セラミドを有効成分とする、アルツハイマー病の予防又は改善剤が開示されている。このセラミドは、こんにゃく芋由来のグルコシルセラミドである。これにより、食経験等がある安全な素材を用いてアミロイドβの蓄積を効果的に抑制でき、かつ自発的交替行動変化率を改善できるとしている。 For example, International Publication No. 2019/078005 (Patent Document 1) discloses a preventive or ameliorating agent for Alzheimer's disease containing ceramide as an active ingredient. This ceramide is a glucosylceramide derived from konjac potato. As a result, it is said that the accumulation of amyloid β can be effectively suppressed by using a safe material having eating experience, and the rate of change in spontaneous alternation behavior can be improved.
一方、本出願人は、長年、アーモンド(Almond)やピスタチオ、ピーナッツ等のナッツに関する食品を製造販売しており、様々なアーモンドのペースト組成物を開発している。 On the other hand, the applicant has been manufacturing and selling nut-related foods such as almonds, pistachios, and peanuts for many years, and has developed various almond paste compositions.
例えば、特開2020−61958号公報(特許文献2)には、焙煎後のアーモンド仁を粗砕及び磨砕して得られたアーモンドペーストと、液糖と、天然物由来のベンズアルデヒドと、デキストリンとを含有するアーモンドペースト組成物が開示されている。このアーモンドペースト組成物は、デキストリンにより、ベンズアルデヒドの芳香性を抑制させ、良分散性を有する。これにより、食べ易く、且つ、健康増進に寄与するアーモンドペースト組成物を提供することが可能となるとしている。 For example, Japanese Patent Application Laid-Open No. 2020-61958 (Patent Document 2) describes almond paste obtained by coarsely grinding and grinding almond paste after roasting, liquid sugar, benzaldehyde derived from a natural product, and dextrin. An almond paste composition containing and is disclosed. This almond paste composition suppresses the aroma of benzaldehyde by using dextrin and has good dispersibility. This makes it possible to provide an almond paste composition that is easy to eat and contributes to health promotion.
又、特開2020−178611号公報(特許文献3)には、融点が常温よりも高い植物性油脂であって、ココナッツオイル又はパーム油の植物性油脂を、本ナッツ類の全体に対して5重量%〜30重量%の範囲内で含有したナッツ類と、ナッツ類の表面の全部に形成され、植物性油脂と同一の植物性油脂の粉体で構成された粉体層と、を備えた良食感ナッツ類が開示されている。この良食感ナッツ類の酸価は、1.0以下である。これにより、長期保存性に優れ、且つ、半固体や液体の中で長期間浸漬させたとしても、ナッツ類の特有なカリカリ感の食感を維持させることが可能となるとしている。 Further, in Japanese Unexamined Patent Publication No. 2020-178611 (Patent Document 3), vegetable oils and fats having a melting point higher than normal temperature, such as coconut oil or palm oil, are added to the whole nuts. It was provided with nuts contained in the range of% by weight to 30% by weight, and a powder layer formed on the entire surface of the nuts and composed of the same vegetable oil powder as the vegetable oil. Good-textured nuts are disclosed. The acid value of these good-textured nuts is 1.0 or less. As a result, it is said that it has excellent long-term storage stability and can maintain the crunchy texture peculiar to nuts even when immersed in a semi-solid or liquid for a long period of time.
さて、上述のように、セラミドは、継続的に摂取可能であり、且つ、アルツハイマー病の予防になることが期待されているが、しかしながら、セラミド(特に、こんにゃく芋由来のグルコシルセラミド)は、基本的に油性固形物であり、食品に混ざり難く、舌触りが悪い。ここでの舌触りの悪さは、例えば、口の中が砂でも噛んだようにじゃりじゃりする感じを意味する。つまり、そのままだと、継続して摂取し難いという課題がある。このような課題を、上述の特許文献1−3に記載の技術では解決することは出来ない。 By the way, as mentioned above, ceramide can be continuously ingested and is expected to prevent Alzheimer's disease, however, ceramide (particularly glucosylceramide derived from konjac potato) is basic. It is an oily solid, difficult to mix with food, and has a bad texture. The bad texture here means, for example, the feeling that the inside of the mouth is jarring as if it were bitten by sand. In other words, if it is left as it is, there is a problem that it is difficult to take it continuously. Such a problem cannot be solved by the technique described in the above-mentioned Patent Documents 1-3.
本発明は、前記課題を解決するためになされたものであり、舌触りが良く、継続的に摂取することが可能であり、且つ、アルツハイマー病等の認知症予防に効果的となるナッツペースト組成物を提供することを目的とする。 The present invention has been made to solve the above-mentioned problems, and is a nut paste composition having a good texture, being able to be continuously ingested, and being effective in preventing dementia such as Alzheimer's disease. The purpose is to provide.
本発明に係るナッツペースト組成物は、セラミドを含むセラミド粉体と、前記セラミド粉体を溶かした、ココナッツオイルを含む液状植物性油脂と、前記液状植物性油脂を混合させたナッツペーストと、を含有し、前記セラミド粉体の濃度は、全ナッツペースト組成物の重量に対して0.01重量%〜10.00重量%の範囲内であり、前記液状植物性油脂の濃度は、全ナッツペースト組成物の重量に対して5.00重量%〜25.00重量%の範囲内であり、前記セラミド粉体と前記液状植物性油脂との重量比率は、1:2〜1:300の範囲内であり、前記液状植物性油脂と前記ナッツペーストとの重量比率は、1:1〜1:200の範囲内である。 The nut paste composition according to the present invention comprises a ceramide powder containing ceramide, a liquid vegetable oil containing coconut oil in which the ceramide powder is dissolved, and a nut paste obtained by mixing the liquid vegetable oil. The concentration of the ceramide powder contained is in the range of 0.01% by weight to 10.00% by weight with respect to the weight of the whole nut paste composition, and the concentration of the liquid vegetable oil is the whole nut paste. The weight ratio of the ceramide powder to the liquid vegetable oil is in the range of 1: 2 to 1: 300, which is in the range of 5.00% by weight to 25.00% by weight with respect to the weight of the composition. The weight ratio of the liquid vegetable oil and the nut paste is in the range of 1: 1 to 1: 200.
又、本発明に係るナッツペースト組成物の製造方法は、セラミドを含むセラミド粉体を、ココナッツオイルを含む液状植物性油脂に溶解させる溶解工程と、前記セラミド粉体を溶かした液状植物性油脂をナッツペーストに混合して、ナッツペースト組成物を製造する混合工程と、を備え、前記セラミド粉体の濃度は、全ナッツペースト組成物の重量に対して0.01重量%〜10.00重量%の範囲内であり、前記液状植物性油脂の濃度は、全ナッツペースト組成物の重量に対して5.00重量%〜25重量.00%の範囲内であり、前記セラミド粉体と前記液状植物性油脂との重量比率は、1:2〜1:300の範囲内であり、前記液状植物性油脂と前記ナッツペーストとの重量比率は、1:1〜1:200の範囲内である。 Further, in the method for producing a nut paste composition according to the present invention, a dissolution step of dissolving ceramide powder containing ceramide in a liquid vegetable oil containing coconut oil and a liquid vegetable oil in which the ceramide powder is dissolved are used. It comprises a mixing step of mixing with nut paste to produce a nut paste composition, wherein the concentration of the ceramide powder is 0.01% by weight to 10.00% by weight based on the weight of the total nut paste composition. The concentration of the liquid vegetable oil / fat is 5.00% by weight to 25% by weight based on the weight of the whole nut paste composition. The weight ratio of the ceramide powder to the liquid vegetable oil is within the range of 00%, and the weight ratio of the liquid vegetable oil to the nut paste is within the range of 1: 2 to 1: 300. Is in the range of 1: 1 to 1: 200.
本発明では、舌触りが良く、継続的に摂取することが可能であり、且つ、アルツハイマー病等の認知症予防に効果的となる。 In the present invention, the texture is good, it can be continuously ingested, and it is effective in preventing dementia such as Alzheimer's disease.
以下に、添付図面を参照して、本発明の実施形態について説明し、本発明の理解に供する。尚、以下の実施形態は、本発明を具体化した一例であって、本発明の技術的範囲を限定する性格のものではない。 Hereinafter, embodiments of the present invention will be described with reference to the accompanying drawings for the purpose of understanding the present invention. It should be noted that the following embodiment is an example embodying the present invention and does not limit the technical scope of the present invention.
本発明に係るナッツペースト組成物は、セラミドを含むセラミド粉体と、前記セラミド粉体を溶かした、ココナッツオイルを含む液状植物性油脂と、前記液状植物性油脂を混合させたナッツペーストと、を含有する。 The nut paste composition according to the present invention comprises a ceramide powder containing ceramide, a liquid vegetable oil containing coconut oil in which the ceramide powder is dissolved, and a nut paste obtained by mixing the liquid vegetable oil. contains.
又、本発明に係るナッツペースト組成物では、セラミド粉体は、全ナッツペースト組成物の重量に対して0.01重量%〜5.00重量%の範囲内であり、液状植物性油脂は、全ナッツペースト組成物の重量に対して5.00重量%〜25.00重量%の範囲内である。又、セラミド粉体と液状植物性油脂との重量比率は、1:2〜1:300の範囲内であり、液状植物性油脂とナッツペーストとの重量比率は、1:1〜1:200の範囲内である。 Further, in the nut paste composition according to the present invention, the ceramide powder is in the range of 0.01% by weight to 5.00% by weight with respect to the weight of the total nut paste composition, and the liquid vegetable oil / fat is. It is in the range of 5.00% by weight to 25.00% by weight based on the weight of the whole nut paste composition. The weight ratio of the ceramide powder to the liquid vegetable oil is in the range of 1: 2 to 1: 300, and the weight ratio of the liquid vegetable oil to the nut paste is 1: 1 to 1: 200. It is within the range.
これにより、舌触りが良く、継続的に摂取することが可能であり、且つ、アルツハイマー病等の認知症予防に効果的となる。即ち、油性固形物のセラミド粉体をそのままナッツペーストに混ぜると、セラミド粉体が油性固形物としてそのままナッツペーストに残ることになり、ダマを形成したり、舌触りを悪くしたりする。そこで、本発明は、セラミド粉体を液状植物性油脂に溶かした上で、その混合物をナッツペーストに混ぜた構成としている。つまり、本発明では、セラミド粉体が液状植物性油脂に溶けた上でナッツペーストに混合されているため、セラミド粉体を均一に混ぜた構成である。又、セラミド粉体と液状植物性油脂の濃度は、それぞれ所定の範囲内にしている。 As a result, it has a good texture, can be ingested continuously, and is effective in preventing dementia such as Alzheimer's disease. That is, when the ceramide powder of the oily solid is mixed with the nut paste as it is, the ceramide powder remains as the oily solid in the nut paste as it is, forming lumps and making the texture worse. Therefore, the present invention has a structure in which ceramide powder is dissolved in liquid vegetable oil and fat, and the mixture is mixed with nut paste. That is, in the present invention, since the ceramide powder is dissolved in the liquid vegetable fat and oil and then mixed with the nut paste, the ceramide powder is uniformly mixed. The concentrations of the ceramide powder and the liquid vegetable oil are within predetermined ranges.
そのため、セラミド粉体が油性固形物としてナッツペーストに残ることなく、ダマの形成や舌触りの悪化を防止し、ナッツペーストの食感を保つことが出来る。又、セラミド粉体と液状植物性油脂をナッツペーストに均一に混ぜることが可能となり、違和感無く、ナッツペーストを継続して摂取することが可能となる。又、本発明では、アルツハイマー病等の認知症予防に寄与するセラミド粉体を含有しているため、認知症予防に効果的となる。 Therefore, the ceramide powder does not remain in the nut paste as an oily solid, and the formation of lumps and deterioration of the texture can be prevented, and the texture of the nut paste can be maintained. In addition, the ceramide powder and the liquid vegetable oil can be uniformly mixed with the nut paste, and the nut paste can be continuously ingested without any discomfort. Further, in the present invention, since it contains a ceramide powder that contributes to the prevention of dementia such as Alzheimer's disease, it is effective in the prevention of dementia.
ここで、セラミドの種類に特に限定は無いが、例えば、植物由来のセラミドを挙げることが出来る。植物に特に限定は無いが、例えば、例えば、アーモンド、アオサ、アオノリ、アカザ、アカシア、アカネ、アカブドウ、アカマツ(松ヤニ、琥珀、コーパルを含む。以下マツ類については同じ)、アガリクス、アキノノゲシ、アケビ、アサガオ、アザレア、アジサイ、アシタバ、アズキ、アスパラガス、アセロラ、アセンヤク、アニス、アボガド、アマクサ、アマチャ、アマチャヅル、アマナツ、アマリリス、アルテア、アルニカ、アロエ、アンジェリカ、アンズ、アンコール、アンソッコウ、イグサ、イザヨイバラ、イチイ、イチジク、イチョウ、イヨカン、イランイラン、ウイキョウ、ウーロン茶、ウコン、ウスベニアオイ、ウツボグサ、ウド、ウメ、ウラジロガシ、温州ミカン、エイジツ、エシャロット、エゾウコギ、エニシダ、エノキタケ、エルダーフラワー、エンドウ、オーキッド、オウゴンカン、オオバコ、オオヒレアザミ、オオムギ、オケラ、オスマンサス、オトギリソウ、オドリコソウ、オニドコロ、オリーブ、オレガノ、オレンジ(オレンジピールを含む)、カーネーション、カカオ、カキ、カキドオシ、カクテルフルーツ、カッコン、カシワ、カタクリ、カボチャ、カミツレ、カムカム、カモミール、カラスウリ、カラマツ、カラマンダリン、カリン、ガルシニア、カルダモン、カワチバンカン、カンペイ、キイチゴ、キウイ、キキョウ、キャベツ(ケールを含む)、キャラウェイ、キュウリ、キヨミ、キンカン、ギンナン、グァバ、クコ、クズ、クチナシ、クミン、クランベリー、クルミ、グレープフルーツ、クレメンタイン、クローブ、クロマツ、クロマメ、クロレラ、ケツメイシ、ゲンノショウコ、コケモモ、コショウ、コスモス、ゴボウ、コムギ(小麦胚芽を含む)、ゴマ、コマツナ、コメ(米糠を含む)、コリアンダー、こんにゃく(こんにゃく芋)(こんにゃくトビ粉を含む)、コンブ、サーモンベリー、サイプレス、ザクロ、サツマ芋、サト芋、サトウキビ、サトウダイコン、サフラン、ザボン、サンザシ、サンショウ、シイタケ、シクラメン、シソ、シメジ、ジャガ芋、シャクヤク、ジャスミン、ジュズダマ、シュンギク、ショウガ、ショウブ、シラカシ、ジンチョウゲ、シンナモン、スイカ、スイトピー、スイートスプリング、スギナ、スターアニス、スターアップル、スダチ、ステビア、スモモ、セージ(サルビア)、セトカ、ゼニアオイ、セミノール、セロリ、センキュウ、センブリ、ソバ、ソラマメ、ダイコン、ダイズ(おからを含む)、ダイダイ、タイム、タケノコ、タマネギ、タラゴン、タロイモ、タンカン、タンゴール、タンジン、タンゼロ、タンポポ、チコリ、ツキミソウ、ツクシ、ツバキ、ツボクサ、ツメクサ、ツルクサ、ツルナ、ツワブキ、ディル、デコポン、テンジクアオイ(ゼラニウム)、トウガ、トウガラシ、トウキ、トウチュウカソウ、トウモロコシ、ドクダミ、トコン、トチュウ、トネリコ、ナガイモ、ナズナ、ナツミ、ナツミカン、ナツメグ、ナンテン、ニガウリ、ニガヨモギ、ニラ、ニンジン、ニンニク、ネギ、ノコギリソウ、ノコギリヤシ、ノビル、バーベナ、パーム、パイナップル、ハイビスカス、ハコベ、バジル、パセリ、ハダカムギ、ハッサク、ハッカ、ハトムギ、バナナ、バナバ、バニラ、パプリカ、ハマメリス、ハルカ、ハルミ、ハレヒメ、バンペイユ、ビート、ピーマン、ヒガンバナ、ヒシ、ヒジキ、ピスタチオ、ヒソップ(ヤナギハッカ)、ヒナギク、ヒナゲシ、ヒノキ、ヒバ、ヒマシ、ヒマワリ、ヒメノツキ、ヒュウガナツ、ビワ、ファレノプシス、フェネグリーク、フキノトウ、ブラックベリー、プラム、ブルーベリー(ビルベリーを含む)、プルーン、ブンタン、ヘチマ、ベニバナ、ベニマドンナ、ベラドンナ、ベルガモット、ホウセンカ、ホウレンソウ、ホオズキ、ボダイジュ、ボタン、ホップ、ホホバ、ポンカン、マイタケ、マオウ、マカ、マカデミアンナッツ、マーコット、マタタビ、マリーゴールド、マリヒメ、マンゴー、ミツバ、ミネオラ、ミモザ、ミョウガ、ミルラ、ムラサキ、メース、メリッサ、メリロート、メロン、メン(綿実油粕を含む)、モヤシ、ヤグルマソウ、ヤマ芋、ヤマユリ、ヤマヨモギ、ユーカリ、ユキノシタ、ユズ、ユリ、ヨクイニン、ヨメナ(アスター)、ヨモギ、ライム、ライムギ、ライラック、ラズベリー、ラッカセイ、ラッキョウ、リンゴ(アップルファイバーを含む)、リンドウ、レイコウ、レイシ、レタス、レモン、レンゲソウ、レンコン、ローズヒップ、ローズマリー、ローリエ、ワケギ、ワサビ(セイヨウワサビを含む)等を挙げることが出来る。 Here, the type of ceramide is not particularly limited, and examples thereof include plant-derived ceramides. The plants are not particularly limited, but for example, almonds, sea lettuce, green laver, red azalea, acacia, akane, red grapes, red pine (including pine tar, amber, and copal; the same applies to pine species below), agarix, sea lettuce, and akebi. , Asagao, Azalea, Ajisai, Ashitaba, Azuki, Asparagus, Acerola, Asenyaku, Anis, Avocado, Amaxa, Amacha, Amachazul, Amanatsu, Amariris, Artea, Arnica, Aloe, Angelica, Anzu, Angkor, Ansokko Ichii, Ichijiku, Ginkgo, Iyokan, Iran Iran, Uikyo, Woolong tea, Ukon, Usvenia oyster, Utsubogusa, Udo, Ume, Urajirogashi, Wenzhou mikan, Agetsu, Eshalot, Ezokogi, Enishida, Enokitake, Elderflower Oobako, Ohiraezami, Omugi, Okera, Ottomansus, Otogirisou, Odorikosou, Onidokoro, Olive, Olegano, Orange (including orange peel), Carnation, Cacao, Kaki, Kakidooshi, Cocktail fruit, Cuckoo, Kashiwa, Katakuri, Pumpkin, , Chamomile, Karasuuri, Karamatsu, Karamandarin, Karin, Garsina, Cardamon, Kawachibankan, Kampei, Kistrawberry, Kiwi, Kikyo, Cabbage (including kale), Caraway, Cucumber, Kiyomi, Kinkan, Ginnan, Guava, Kuco, Kuzu , Kuchinashi, Kumin, Cranberry, Walnut, Grapefruit, Clementine, Clove, Japanese red pine, Black bean, Chlorella, Japanese red pine, Gennoshoco, Kokemomo, Kosho, Cosmos, Gobo, Wheat (including wheat germ), Sesame, Komatsuna, Rice (rice bran) ), Copal, konnyaku (konnyaku potato) (including konnyaku tobi powder), konbu, salmon berry, cypress, pomegranate, pine potato, satoimo, sugar cane, satodaikon, saffron, pomegranate, rosin, sansho, shiitake, cyclamen, Perilla, Shimeji, Jagaimo, Shakuyaku, Jasmine, Juzudama, Shungiku, Ginger, Shobu, Shirakashi, Jinchoge, Shinnamon, Watermelon, Sweetpie, Sweetspring, Sugina, Staranis, Starapple, Sudachi, Stevia, Sumomo, Sage (Salvia) , Setoka, Zeniaoi, Seminol, Celoli, Senkyu, Se Murcott, buckwheat, soramame, bitter orange, soybean (including okara), bitter orange, thyme, bamboo shoot, onion, taragon, taro, tankan, tangor, tangor, tanzero, dandelion, chicory, tsukimisou, tsukushi, tsubaki, tsubokusa, tsumekusa, Turkusa, Tsuruna, Tsuwabuki, Bitter, Dekopon, Tenjikuaoi (Geranium), Touga, Togarashi, Touki, Tochu Kasou, Corn, Dokudami, Tokon, Tochu, Toneriko, Nagaimo, Nazuna, Natsumi, Natsumikan Nira, carrot, garlic, green onion, sawtooth, citrus, palm, pineapple, hibiscus, citrus, basil, parsley, hadakamugi, hassaku, citrus, honeybee, banana, banana, vanilla, paprika, hamamelis, harka Hallehime, Bampeil, Beat, Peaman, Higanbana, Hishi, Hijiki, Pistachio, Hisop (Yanagihakka), Hinagiku, Hinageshi, Hinoki, Hiba, Himashi, Himawari, Himenotsuki, Hyuganatsu, Biwa, Phalaenopsis, Fenegrik Blueberry (including bilberry), prune, pomelo, hechima, benibana, benimadonna, veradonna, bergamot, hosenka, spinach, citron, bodaiju, button, hop, hojoba, ponkan, maitake, maou, maca, macadamian nuts, marcott, Matatabi, Marigold, Marihime, Mango, Mitsuba, Mineola, Mimosa, Myoga, Mirula, Murasaki, Mace, Melissa, Melirot, Melon, Men (including cottonseed oil cake), Moyashi, Yagurumasou, Yamaimo, Yamayuri, Yamayomogi, Yukari, Yukinoshita, Yuzu, Yuri, Yokuinin, Yomena (Aster), Yomogi, Lime, Limegi, Lilac, Raspberry, Lakkasei, Rakkyo, Apple (including apple fiber), Lindou, Reiko, Reishi, Lettuce, Lemon, Rengesou, Renkon, Rose Examples include hip, rosemary, laurier, wakegi, and wasabi (including tankan).
又、植物がこんにゃく芋の場合、セラミドは、例えば、こんにゃく芋由来のセラミド、こんにゃく芋由来のグルコシルセラミドを挙げることが出来る。又、セラミドが、こんにゃく芋由来のセラミド又はこんにゃく芋由来のグルコシルセラミドの場合、セラミド粉体は、例えば、こんにゃくの原料となる精粉、副産物となるとび粉等を挙げることが出来る。尚、セラミド粉体には、セラミドを安定化させるためにサイクロデキストリンが含有されていても構わない。 When the plant is konjac potato, the ceramide may be, for example, ceramide derived from konjac potato or glucosyl ceramide derived from konjac potato. When the ceramide is ceramide derived from konjac potato or glucosyl ceramide derived from konjac potato, the ceramide powder may be, for example, refined powder which is a raw material of konjac, and jump powder which is a by-product. The ceramide powder may contain cyclodextrin in order to stabilize the ceramide.
又、液状植物性油脂の種類に特に限定は無いが、例えば、ココナッツオイル(ヤシ油)、パーム油等を挙げることが出来る。ココナッツオイルには、ラウリン酸が豊富に含有されており、認知症予防の効果があるため、セラミド粉体との相乗効果を得ることが出来る。 The type of liquid vegetable oil is not particularly limited, and examples thereof include coconut oil (palm oil) and palm oil. Since coconut oil is rich in lauric acid and has an effect of preventing dementia, a synergistic effect with ceramide powder can be obtained.
又、セラミド粉体を液状植物性油脂に溶かす方法に特に限定は無いが、例えば、セラミド粉体を液状植物性油脂に添加して混合する方法を挙げることが出来る。尚、セラミド粉体は、油性固形物であるため、元来、液状植物性油脂に馴染みやすく、セラミド粉体を液状植物性油脂に添加して棒で掻き混ぜるだけで、セラミド粉体を液状植物性油脂に容易に溶かすことが出来る。 The method for dissolving the ceramide powder in the liquid vegetable fat or oil is not particularly limited, and examples thereof include a method in which the ceramide powder is added to the liquid vegetable fat and oil and mixed. Since the ceramide powder is an oily solid, it is originally easy to be familiar with liquid vegetable fats and oils. Simply add the ceramide powder to the liquid vegetable fats and oils and stir with a stick to turn the ceramide powder into a liquid plant. It can be easily dissolved in ceramides.
又、ナッツペーストの原料となるナッツの種類に特に限定は無いが、例えば、アーモンド、ピスタチオ、カシューナッツ、ラッカセイ、クルミ、マカデミアナッツ、ヘーゼルナッツ、ピカン、松の実、ブラジルナッツ等を挙げることが出来る。特に、ナッツの種類がアーモンドの場合、アーモンドの皮には、ポリフェノールが含有されており、このポリフェノールが、脳へのアミロイドβの沈着を防止し、認知症予防の効果があるため、セラミド粉体との相乗効果を得ることが出来る。 The type of nuts used as a raw material for nut paste is not particularly limited, and examples thereof include almonds, pistachios, cashew nuts, peanuts, walnuts, macadamia nuts, hazelnuts, pecans, pine nuts, and Brazilian nuts. In particular, when the type of nut is almond, the almond skin contains polyphenol, which prevents the deposition of amyloid β in the brain and has the effect of preventing dementia. Therefore, ceramide powder You can get a synergistic effect with.
又、ナッツペーストの平均粒径に特に限定は無いが、例えば、100μm〜300μmの範囲内であると、セラミド粉体を溶かした液状植物性油脂に溶け易く、液状植物性油脂がナッツペースト内に均一に分散し易くなるため、好ましい。尚、所望の平均粒径のナッツペーストを得る方法は、例えば、焙煎後のナッツの仁を粗砕し、その粗砕物を50〜150メッシュの篩で磨砕すれば良い。篩は、例えば、70〜80メッシュであると好ましい。 The average particle size of the nut paste is not particularly limited, but for example, when it is in the range of 100 μm to 300 μm, it is easily dissolved in the liquid vegetable oil in which the ceramide powder is dissolved, and the liquid vegetable oil is contained in the nut paste. This is preferable because it facilitates uniform dispersion. As a method for obtaining a nut paste having a desired average particle size, for example, the roasted nut kernels may be coarsely crushed, and the coarsely crushed product may be ground with a sieve of 50 to 150 mesh. The sieve is preferably 70 to 80 mesh, for example.
又、液状植物性油脂をナッツペーストに混合する方法に特に限定は無いが、液状植物性油脂をナッツペーストに添加して混合する方法を挙げることが出来る。尚、液状植物性油脂は、ナッツとの相性が良いため、液状植物性油脂をナッツペーストに添加して棒で掻き混ぜるだけで、液状植物性油脂をナッツペーストに容易に混合させることが出来る。 Further, the method of mixing the liquid vegetable oil and fat with the nut paste is not particularly limited, and examples thereof include a method of adding and mixing the liquid vegetable oil and fat with the nut paste. Since the liquid vegetable oil has a good compatibility with nuts, the liquid vegetable oil can be easily mixed with the nut paste simply by adding the liquid vegetable oil to the nut paste and stirring it with a stick.
又、セラミド粉体は、全ナッツペースト組成物の重量に対して0.01重量%〜10.00重量%の範囲内であると好ましいが、液状植物性油脂への溶解性を考慮すると、全ナッツペースト組成物の重量に対して0.05重量%〜5.00重量%の範囲内であると好ましい。 Further, the ceramide powder is preferably in the range of 0.01% by weight to 10.00% by weight with respect to the weight of the whole nut paste composition, but considering the solubility in liquid vegetable fats and oils, the whole. It is preferably in the range of 0.05% by weight to 5.00% by weight with respect to the weight of the nut paste composition.
又、液状植物性油脂は、全ナッツペースト組成物の重量に対して5.00重量%〜25.00重量%の範囲内であると好ましいが、セラミド粉体への溶解性とナッツペーストへの混合性を考慮すると、全ナッツペースト組成物の重量に対して10.00重量%〜20.00重量%の範囲内の範囲内であると好ましい。 The liquid vegetable oil is preferably in the range of 5.00% by weight to 25.00% by weight with respect to the weight of the whole nut paste composition, but is soluble in ceramide powder and in nut paste. Considering the mixing property, it is preferably in the range of 10.00% by weight to 20.00% by weight with respect to the weight of the whole nut paste composition.
又、セラミド粉体と液状植物性油脂との重量比率は、例えば、1:2〜1:300の範囲内であると好ましいが、セラミド粉体と液状植物性油脂との溶解性を考慮すると、1:4〜1:100の範囲内であると好ましく、1:4〜1:50の範囲内であると更に好ましく、1:4〜1:30の範囲内であると更に好ましい。 The weight ratio of the ceramide powder and the liquid vegetable fat / oil is preferably in the range of 1: 2 to 1: 300, for example, but considering the solubility of the ceramide powder and the liquid vegetable fat / oil, the solubility of the ceramide powder and the liquid vegetable fat / oil is taken into consideration. It is preferably in the range of 1: 4 to 1: 100, more preferably in the range of 1: 4 to 1:50, and even more preferably in the range of 1: 4 to 1:30.
又、ナッツペーストは、全ナッツペースト組成物の重量に対して20.00重量%〜94.99重量%の範囲内であると好ましいが、液状植物性油脂への混合性を考慮すると、全ナッツペースト組成物の重量に対して20.00重量%〜90.00重量%の範囲内の範囲内であると好ましい。 The nut paste is preferably in the range of 20.00% by weight to 94.99% by weight with respect to the weight of the whole nut paste composition, but considering the mixing property with the liquid vegetable fat and oil, the whole nuts. It is preferably in the range of 20.00% by weight to 90.00% by weight with respect to the weight of the paste composition.
又、液状植物性油脂とナッツペーストとの重量比率は、例えば、1:1〜1:200の範囲内であると好ましいが、液状植物性油脂とナッツペーストとの混合性を考慮すると、1:1〜1:30の範囲内であると好ましく、1:1〜1:20の範囲内であると更に好ましく、1:1〜1:10の範囲内であると更に好ましい。 The weight ratio of the liquid vegetable oil and the nut paste is preferably in the range of 1: 1 to 1: 200, for example, but considering the mixing property of the liquid vegetable oil and the nut paste, 1: It is preferably in the range of 1 to 1:30, more preferably in the range of 1: 1 to 1:20, and even more preferably in the range of 1: 1 to 1:10.
又、ナッツペースト組成物の粘度に特に限定は無いが、例えば、1Pa・s(1000cP)〜10Pa・s(10000cP)の範囲内であると、均一に分散し、食感も良く、食品として継続して摂取し易くなるため、好ましい。 The viscosity of the nut paste composition is not particularly limited, but for example, when it is in the range of 1 Pa · s (1000 cP) to 10 Pa · s (10000 cP), it is uniformly dispersed, has a good texture, and continues as a food. It is preferable because it is easy to ingest.
又、ナッツペースト組成物には、添加物として、破砕後の小片のクルミを添加しても良い。ナッツペースト組成物にクルミを添加することで、クルミの柔らかい食感をナッツペースト組成物に与えることが可能であり、ナッツペースト組成物に歯ごたえを与え、食べ易くすることが可能となる。又、クルミには、α−リノレン酸が豊富に含まれており、認知症予防の効果があるため、セラミド粉体との相乗効果を得ることが出来る。 Further, the nut paste composition may be added with crushed small pieces of walnut as an additive. By adding walnuts to the nut paste composition, it is possible to give the nut paste composition a soft texture of walnuts, and it is possible to give the nut paste composition a chewy texture and make it easier to eat. In addition, walnuts are rich in α-linolenic acid and have an effect of preventing dementia, so that a synergistic effect with ceramide powder can be obtained.
ここで、クルミのサイズに特に限定は無いが、例えば、長径が、1mm〜10mmの範囲内であると、ナッツペースト組成物に適度な食感を与えるため、好ましい。又、クルミの濃度に特に限定は無いが、例えば、全ナッツペースト組成物の重量に対して1.00重量%〜20.00重量%の範囲内であると好ましく、1.00重量%〜10.00重量%の範囲内であると好ましい。これにより、ナッツペースト組成物に適度な食感を与えることが出来る。 Here, the size of the walnut is not particularly limited, but for example, when the major axis is in the range of 1 mm to 10 mm, it is preferable because it gives an appropriate texture to the nut paste composition. The walnut concentration is not particularly limited, but is preferably in the range of 1.00% by weight to 20.00% by weight, preferably 1.00% by weight to 10% by weight, based on the weight of the whole nut paste composition. It is preferably in the range of 0.00% by weight. This makes it possible to give the nut paste composition an appropriate texture.
又、ナッツペースト組成物には、添加物として、液糖を添加しても良い。ナッツペースト組成物に液糖を添加することで、ナッツペースト組成物に甘みを付け、食べ易くすることが可能となる。 Further, liquid sugar may be added to the nut paste composition as an additive. By adding liquid sugar to the nut paste composition, it becomes possible to sweeten the nut paste composition and make it easier to eat.
ここで、液糖の種類に特に限定は無いが、例えば、ショ糖液糖、ブドウ糖果糖液糖、転化型液糖、還元水あめ等を採用することが出来る。液糖の濃度に特に限定は無いが、例えば、全ナッツペースト組成物の重量に対して10.00重量%〜50.00重量%の範囲内であると好ましく、20.00重量%〜40.00重量%の範囲内であると好ましい。これにより、ナッツペースト組成物に適度に甘みを付けることが出来る。 Here, the type of liquid sugar is not particularly limited, but for example, sucrose liquid sugar, glucose-fructose liquid sugar, invert sugar, reduced starch syrup, and the like can be adopted. The concentration of the liquid sugar is not particularly limited, but is preferably in the range of 10.00% by weight to 50.00% by weight with respect to the weight of the whole nut paste composition, and is preferably 20.00% by weight to 40. It is preferably in the range of 00% by weight. This makes it possible to moderately sweeten the nut paste composition.
又、ナッツペースト組成物には、添加物として、カカオを添加しても良い。ナッツペースト組成物にカカオを添加することで、カカオの苦みをナッツペースト組成物に与えることが可能であり、良い味にすることが出来る。又、カカオには、ポリフェノールが豊富に含まれており、認知症予防の効果があるため、セラミド粉体との相乗効果を得ることが出来る。 Moreover, cacao may be added as an additive to the nut paste composition. By adding cacao to the nut paste composition, the bitterness of cacao can be given to the nut paste composition, and a good taste can be obtained. In addition, cacao contains abundant polyphenols and has an effect of preventing dementia, so that a synergistic effect with ceramide powder can be obtained.
ここで、カカオの種類に特に限定は無いが、例えば、カカオ豆、カカオニブ、カカオマスのいずれかを粉体化したカカオペーストを挙げることが出来る。カカオペーストの平均粒径に特に限定は無いが、例えば、ナッツペーストの平均粒径と同等か近接する平均粒径を有すると、ナッツペーストとカカオペーストとが邑なく混ざり合うため、好ましい。即ち、カカオペーストの平均粒径は、例えば、100μm〜300μmの範囲内であると、好ましく、150μm〜250μmの範囲内であると、更に好ましい。カカオペーストを得る方法は、例えば、カカオ豆、カカオニブ、カカオマスのいずれかを粗砕し、その粗砕物を50〜150メッシュの篩で磨砕すれば良い。篩は、例えば、70〜80メッシュであると好ましい。 Here, the type of cacao is not particularly limited, and examples thereof include cacao paste obtained by powdering any one of cacao beans, cacao nibs, and cacao mass. The average particle size of the cacao paste is not particularly limited, but for example, it is preferable to have an average particle size equal to or close to the average particle size of the nut paste because the nut paste and the cacao paste are mixed well. That is, the average particle size of the cacao paste is, for example, preferably in the range of 100 μm to 300 μm, and further preferably in the range of 150 μm to 250 μm. As a method for obtaining the cacao paste, for example, any one of cacao beans, cacao nibs, and cacao mass may be coarsely crushed, and the coarsely crushed product may be ground with a sieve of 50 to 150 mesh. The sieve is preferably 70 to 80 mesh, for example.
又、カカオの濃度に特に限定は無いが、例えば、全ナッツペースト組成物の重量に対して1.00重量%〜10.00重量%の範囲内であると好ましく、1.00重量%〜5.00重量%の範囲内であると好ましい。これにより、ナッツペースト組成物に適度なカカオの苦みを与えることが出来る。 The concentration of cacao is not particularly limited, but is preferably in the range of 1.00% by weight to 10.00% by weight, preferably 1.00% by weight to 5% by weight, based on the weight of the whole nut paste composition. It is preferably in the range of 0.00% by weight. This can give the nut paste composition a moderate amount of cocoa bitterness.
又、ナッツペースト組成物には、添加物として、上述した液状植物性油脂以外の食用油脂を添加しても良い。ナッツペースト組成物に食用油脂を添加することで、食用油脂の滑らかさをナッツペースト組成物に与えることが可能であり、口当たりを良くすることが出来る。 Further, edible oils and fats other than the above-mentioned liquid vegetable oils and fats may be added to the nut paste composition as additives. By adding edible fats and oils to the nut paste composition, it is possible to give the nut paste composition the smoothness of the edible fats and oils, and it is possible to improve the mouthfeel.
ここで、食用油脂の種類に特に限定は無いが、例えば、ごま油、菜種油、大豆油、綿実油、コーン油、ひまわり油、サフラワー油、オリーブ油、亜麻仁油、米油、椿油、荏胡麻油、香味油、グレープシードオイル、ピーナッツオイル、アーモンドオイル、アボカドオイル、サラダ油、キャノーラ油、魚油、牛脂、豚脂、鶏脂、又はMCT(中鎖脂肪酸トリグリセリド)、ジグリセリド、硬化油、エステル交換油、乳脂、ギー等を挙げることが出来る。又、食用油脂の濃度に特に限定は無いが、例えば、全ナッツペースト組成物の重量に対して1重量%〜10重量%の範囲内であると好ましく、1重量%〜5重量%の範囲内であると好ましい。これにより、ナッツペースト組成物に適度な口当たりを与えることが出来る。 Here, the types of edible oils and fats are not particularly limited, but for example, sesame oil, rapeseed oil, soybean oil, cottonseed oil, corn oil, sunflower oil, safflower oil, olive oil, flaxseed oil, rice oil, camellia oil, sesame oil, and flavor oil. , Grape seed oil, peanut oil, almond oil, avocado oil, salad oil, canola oil, fish oil, beef fat, pork fat, chicken fat, or MCT (medium chain fatty acid triglyceride), diglyceride, hardened oil, ester exchange oil, milk fat, gee And so on. The concentration of the edible oil / fat is not particularly limited, but is preferably in the range of 1% by weight to 10% by weight, preferably in the range of 1% by weight to 5% by weight, based on the weight of the whole nut paste composition. Is preferable. As a result, the nut paste composition can be given an appropriate mouthfeel.
又、ナッツペースト組成物には、添加物として、酸化防止剤を添加しても良い。ナッツペースト組成物に酸化防止剤を添加することで、ナッツペースト組成物の酸化を防止し、食品賞味期限を延長させることが出来る。 Further, an antioxidant may be added to the nut paste composition as an additive. By adding an antioxidant to the nut paste composition, it is possible to prevent oxidation of the nut paste composition and extend the food expiration date.
ここで、酸化防止剤の種類に特に限定は無いが、例えば、ビタミンC、ビタミンE等を挙げることが出来る。又、酸化防止剤の濃度に特に限定は無いが、例えば、全ナッツペースト組成物の重量に対して0.001重量%〜0.100重量%の範囲内であると好ましく、0.001重量%〜0.010重量%の範囲内であると好ましい。 Here, the type of the antioxidant is not particularly limited, and examples thereof include vitamin C and vitamin E. The concentration of the antioxidant is not particularly limited, but is preferably in the range of 0.001% by weight to 0.100% by weight, preferably 0.001% by weight, based on the weight of the whole nut paste composition. It is preferably in the range of ~ 0.010% by weight.
又、ナッツペースト組成物には、添加物として、食塩を添加しても良い。ナッツペースト組成物に食塩を添加することで、ナッツペースト組成物の味を引き締め、良い味にすることが出来る。 Further, salt may be added to the nut paste composition as an additive. By adding salt to the nut paste composition, the taste of the nut paste composition can be tightened and made good.
ここで、食塩の種類に特に限定は無い。又、食塩の濃度に特に限定は無いが、例えば、全ナッツペースト組成物の重量に対して0.001重量%〜0.100重量%の範囲内であると好ましく、0.001重量%〜0.010重量%の範囲内であると好ましい。 Here, the type of salt is not particularly limited. The concentration of salt is not particularly limited, but is preferably in the range of 0.001% by weight to 0.100% by weight, preferably 0.001% by weight to 0, based on the weight of the whole nut paste composition. It is preferably in the range of 010% by weight.
又、ナッツペースト組成物には、添加物として、果実類を含有させても良い。果実類の種類に特に限定は無いが、例えば、イチジク、桃、梅、サクランボ、杏等の核果類果実、リンゴ、梨、カリン、マルメロ等の仁果類果実、オレンジ、グレープフルーツ、レモン、ライム、柚子、ミカン、カボス、すだち、シークワシャー、キンカン等の柑橘類果実、巨峰、マスカット等のブドウ類、パイナップル、バナナ、マンゴー、パパイヤ、パッションフルーツ等の熱帯果実、苺、ブルーベリー、クランベリー、ラズベリー等のベリー類、メロン、スイカ等の雑果実等を挙げることが出来る。 Further, the nut paste composition may contain fruits as an additive. The types of fruits are not particularly limited, but for example, nuclear fruit fruits such as figs, peaches, plums, cherries, and apricots, fruit fruits such as apples, pears, carins, and marmelos, oranges, grapefruits, lemons, and limes. Citrus fruits such as yuzu, mikan, kabosu, sudachi, shikuwasha, kinkan, grapes such as giant peaks and muscat, tropical fruits such as pineapple, banana, mango, papaya, passion fruit, berries such as strawberries, blueberries, cranberries and raspberries. Kind, melon, watermelon and other miscellaneous fruits can be mentioned.
又、ナッツペースト組成物には、添加物として、野菜類を含有させても良い。野菜類の種類に特に限定は無いが、例えば、例えば、ナス、トマト、ピーマン、かぼちゃ、きゅうり、唐辛子等の果菜類、キャベツ、ケール、セロリ、ニラ、白菜、パセリ、ほうれん草、レタス等の葉菜類、アスパラガス、たけのこ、ニンニク、ネギ、タマネギ等の茎菜類、大根、カブ、わさび、ゴボウ、生姜、ニンジン、レンコン等の根菜類、もやし、ブロッコリー、アロエ、サボテン等の雑野菜等を挙げることが出来る。 Further, the nut paste composition may contain vegetables as an additive. The types of vegetables are not particularly limited, but for example, fruit vegetables such as eggplant, tomato, pepper, pumpkin, cucumber, and chili, leaf vegetables such as cabbage, kale, celery, nira, white vegetables, parsley, spinach, and lettuce. Seed vegetables such as asparagus, bamboo shoots, garlic, green onions, onions, root vegetables such as radish, turnip, wasabi, gobo, ginger, carrot, and lentil, and miscellaneous vegetables such as sprouts, broccoli, aloe, and cactus. I can.
又、果実類や野菜類の形態に特に限定は無いが、例えば、破砕や粉砕した形態、果汁や野菜汁等の搾汁やペーストの形態、乾燥、加熱、加圧等の加工を施した形態等を挙げることが出来る。 The form of fruits and vegetables is not particularly limited, but for example, a form of crushed or crushed form, a form of squeezed juice or paste such as fruit juice or vegetable juice, a form processed by drying, heating, pressurization or the like. And so on.
又、ナッツペースト組成物には、添加物として、穀類、イモ類、豆類、種実類、キノコ類のいずれか又はこれらの組み合わせを含有させても良い。穀類の種類に特に限定は無いが、例えば、玄米、精白米、大麦、小麦、ソバ等を挙げることが出来る。イモ類の種類に特に限定は無いが、例えば、サツマイモ、ジャガイモ等を挙げることが出来る。豆類の種類に特に限定は無いが、小豆、エンドウ、大豆、インゲン豆等を挙げることが出来る。種実類の種類に特に限定は無いが、例えば、栗、ココナッツ、ゴマ、落花生等を挙げることが出来る。キノコ類の種類に特に限定は無いが、例えば、シイタケ、マッシュルーム、シメジ、マイタケ等を挙げることが出来る。 Further, the nut paste composition may contain any one of cereals, potatoes, beans, nuts and seeds, mushrooms, or a combination thereof as an additive. The type of cereal is not particularly limited, and examples thereof include brown rice, polished rice, barley, wheat, and buckwheat. The types of potatoes are not particularly limited, and examples thereof include sweet potatoes and potatoes. The type of beans is not particularly limited, but azuki beans, peas, soybeans, green beans and the like can be mentioned. The types of nuts and seeds are not particularly limited, and examples thereof include chestnuts, coconuts, sesame seeds, and peanuts. The types of mushrooms are not particularly limited, and examples thereof include shiitake mushrooms, mushrooms, shimeji mushrooms, and maitake mushrooms.
さて、本発明に係るナッツペースト組成物の製造方法について、図1を参照しながら、具体的に説明する。先ず、製造者は、セラミド粉体(例えば、こんにゃく芋のとび粉)と液状植物性油脂(例えば、ココナッツオイル)を用意する。 Now, the method for producing the nut paste composition according to the present invention will be specifically described with reference to FIG. First, the manufacturer prepares ceramide powder (for example, konjac potato powder) and liquid vegetable oil (for example, coconut oil).
次に、製造者は、容器に液状植物性油脂を貯め、その中にセラミド粉体を添加して混合することで、セラミド粉体を液状植物性油脂に溶かす(図1:S101)。尚、セラミド粉体は、常温の液状植物性油脂でも容易に溶解する。 Next, the manufacturer stores the liquid vegetable oil in a container, adds the ceramide powder to the container, and mixes the ceramide powder in the liquid vegetable oil (FIG. 1: S101). The ceramide powder can be easily dissolved even in liquid vegetable oils and fats at room temperature.
セラミド粉体の溶解が完了すると、製造者は、セラミド粉体を溶かした液状植物性油脂を、予め作成したナッツペーストに添加して混合して、ナッツペースト組成物を製造する(図1:S102)。尚、液状植物性油脂は、ナッツペーストに容易に混合する。 When the dissolution of the ceramide powder is completed, the manufacturer adds the liquid vegetable oil in which the ceramide powder is dissolved to the nut paste prepared in advance and mixes them to produce a nut paste composition (FIG. 1: S102). ). The liquid vegetable oil is easily mixed with the nut paste.
これで、ナッツペースト組成物が出来上がるが、その後、好みに応じて、ナッツペースト組成物に添加物を添加して混合する。例えば、添加物が、クルミ、液糖、カカオ、食用油脂、酸化防止剤、食塩の場合、全ての添加物をナッツペースト組成物にそのまま添加して混合すれば良い。 This completes the nut paste composition, after which additives are added to the nut paste composition and mixed, if desired. For example, when the additives are walnuts, liquid sugar, cacao, edible oils and fats, antioxidants, and salt, all the additives may be added to the nut paste composition as they are and mixed.
さて、ナッツペースト組成物の使用方法は、例えば、そのまま食したり、パンに塗って食したり、ヨーグルトに混ぜたり、調味料として利用したりしても良い。又、ナッツペースト組成物をアイスクリームに上から塗ったり、チョコレート等に混ぜたりして食しても良い。 As for the method of using the nut paste composition, for example, it may be eaten as it is, spread on bread and eaten, mixed with yogurt, or used as a seasoning. Further, the nut paste composition may be applied to ice cream from above or mixed with chocolate or the like to be eaten.
以下、実施例等によって本発明を具体的に説明するが、本発明はこれにより限定されるものではない。 Hereinafter, the present invention will be specifically described with reference to Examples and the like, but the present invention is not limited thereto.
図2の表に示すように、各成分を配合して、実施例1−12と比較例1−2のナッツペースト組成物を製造した。表中の数値は、濃度(重量%)を示す。 As shown in the table of FIG. 2, each component was blended to prepare nut paste compositions of Example 1-12 and Comparative Example 1-2. The numerical values in the table indicate the concentration (% by weight).
実施例1−6について、セラミド粉体としてこんにゃく芋のとび粉と、液状植物性油脂としてココナッツオイルとを混合槽に入れて混合して、こんにゃく芋のとび粉をココナッツオイルに溶かした。次に、こんにゃく芋のとび粉を溶かしたココナッツオイルに、ナッツペーストとしてアーモンドペーストを添加して混合して、ナッツペースト組成物を製造した。アーモンドペーストは、焙煎後のアーモンド仁を粗砕し、その粗砕物を80メッシュの篩で磨砕して、平均孔径を約180μmとしたアーモンドペーストを用いた。 For Examples 1-6, konjac potato powder as ceramide powder and coconut oil as liquid vegetable oil were mixed in a mixing tank, and the coconut oil was dissolved in coconut oil. Next, almond paste was added as a nut paste to coconut oil in which konjac potato powder was dissolved and mixed to produce a nut paste composition. As the almond paste, the roasted almond paste was coarsely crushed, and the crushed product was ground with an 80 mesh sieve to use an almond paste having an average pore size of about 180 μm.
実施例1−6では、図1に示すように、セラミド粉体の濃度と液状植物性油脂の濃度とナッツペーストの濃度とを変更した。 In Examples 1-6, as shown in FIG. 1, the concentration of the ceramide powder, the concentration of the liquid vegetable oil and fat, and the concentration of the nut paste were changed.
次に、実施例7について、実施例1−6の製造方法で製造したナッツペースト組成物にクルミを添加して混合して、最終的なナッツペースト組成物を製造した。クルミは、破砕後の小片であり、長径が、1mm〜10mmの範囲内のものを利用した。 Next, with respect to Example 7, walnuts were added to the nut paste composition produced by the production method of Example 1-6 and mixed to produce a final nut paste composition. The walnut was a small piece after crushing, and a walnut having a major axis in the range of 1 mm to 10 mm was used.
又、実施例8について、実施例7の製造方法で製造したナッツペースト組成物に液糖を添加して混合して、最終的なナッツペースト組成物を製造した。液糖は、ブドウ糖果糖液糖を利用した。 Further, with respect to Example 8, liquid sugar was added to the nut paste composition produced by the production method of Example 7 and mixed to produce a final nut paste composition. As the liquid sugar, glucose-fructose liquid sugar was used.
又、実施例9について、実施例8の製造方法で製造したナッツペースト組成物にカカオを添加して混合して、最終的なナッツペースト組成物を製造した。カカオは、カカオ豆を粗砕し、その粗砕物を50〜150メッシュの篩で磨砕したものを利用した。 Further, with respect to Example 9, cacao was added to the nut paste composition produced by the production method of Example 8 and mixed to produce a final nut paste composition. For cacao, cacao beans were coarsely crushed, and the coarsely crushed material was ground with a sieve of 50 to 150 mesh.
又、実施例10について、実施例9の製造方法で製造したナッツペースト組成物に食用油脂を添加して混合して、最終的なナッツペースト組成物を製造した。 Further, with respect to Example 10, edible oils and fats were added to the nut paste composition produced by the production method of Example 9 and mixed to produce a final nut paste composition.
又、実施例11について、実施例10の製造方法で製造したナッツペースト組成物に酸化防止剤を添加して混合して、最終的なナッツペースト組成物を製造した。酸化防止剤は、ビタミンCを利用した。 Further, with respect to Example 11, an antioxidant was added to the nut paste composition produced by the production method of Example 10 and mixed to produce a final nut paste composition. Vitamin C was used as the antioxidant.
又、実施例12について、実施例11の製造方法で製造したナッツペースト組成物に食塩を添加して混合して、最終的なナッツペースト組成物を製造した。 Further, with respect to Example 12, salt was added to the nut paste composition produced by the production method of Example 11 and mixed to produce a final nut paste composition.
一方、比較例1−2では、液状植物性油脂を添加せずに、セラミド粉体とナッツペーストを直接混合して、ナッツペースト組成物を製造した。
<評価方法>
On the other hand, in Comparative Example 1-2, the ceramide powder and the nut paste were directly mixed without adding the liquid vegetable oil to produce a nut paste composition.
<Evaluation method>
実施例1−12と比較例1−2のナッツペースト組成物は、舌触り、分散性、認知テスト、歯ごたえ、味の観点で評価した。先ず、舌触りは、製造後のナッツペースト組成物を一口取って口に入れて舌触りが良いかどうかを舌の食感で評価した。当該評価は、下記に示す3段階で行った。ここで、不快な舌触りは、口の中が砂でも噛んだようにじゃりじゃりする感じを意味する。 The nut paste compositions of Examples 1-12 and Comparative Example 1-2 were evaluated in terms of texture, dispersibility, cognitive test, texture and taste. First, for the texture of the tongue, a bite of the nut paste composition after production was taken and put into the mouth, and whether or not the texture was good was evaluated by the texture of the tongue. The evaluation was performed in the following three stages. Here, the unpleasant texture means that the inside of the mouth feels like biting even with sand.
〇:ざらつきが無く、良好な舌触りである。
△:一部ざらつきがある。
×:ざらつきが有り、不快な舌触りである。
〇: There is no roughness and it has a good texture.
Δ: There is some roughness.
X: There is roughness and the texture is unpleasant.
次に、分散性は、製造後のナッツペースト組成物を小皿に取り、ナッツペースト組成物にダマが生じていないか、成分が均一かどうかを目視観察で評価した。当該評価は、下記に示す3段階で行った。 Next, the dispersibility was evaluated by visually observing whether the nut paste composition after production was placed in a small plate and whether the nut paste composition had no lumps and the components were uniform. The evaluation was performed in the following three stages.
〇:ダマが無く、均一な分散状態である。
△:一部ダマが存在する。
×:ダマが存在し、不均一な分散状態である。
〇: There is no lump and it is in a uniformly dispersed state.
Δ: There are some lumps.
X: There is a lump and the dispersion is uneven.
次に、認知テストは、製造後のナッツペースト組成物を3人の70歳以上の被験者に毎日、朝、昼、晩の3回、スプーン一杯(5g−10g)を継続して食してもらう。それを3カ月間続けてもらった後、認知テストとして長谷川式認知症スケールを行ってもらい、点数を付けて認知機能を評価した。当該評価は、下記で示す3段階で行った。 Next, in the cognitive test, three subjects aged 70 years or older were asked to continuously eat a spoonful (5 g-10 g) of the manufactured nut paste composition three times daily in the morning, noon, and evening. After having them continue this for 3 months, they were asked to perform the Hasegawa dementia scale as a cognitive test, and scored to evaluate cognitive function. The evaluation was performed in three stages shown below.
〇:20点以上である。
△:10点−19点の間である。
×:9点以下である。
〇: 20 points or more.
Δ: Between 10 points and 19 points.
X: 9 points or less.
次に、歯ごたえは、製造後のナッツペースト組成物を一口取って口に入れて咀嚼し、歯ごたえがあるかどうかを口の食感で評価した。当該評価は、下記に示す3段階で行った。 Next, for the chewy texture, a bite of the nut paste composition after production was taken, put into the mouth and chewed, and whether or not the texture was chewy was evaluated by the texture of the mouth. The evaluation was performed in the following three stages.
〇:歯ごたえが有り、食べ易い。
△:一部歯ごたえがある。
×:歯ごたえが無く、食べ難い。
〇: It is chewy and easy to eat.
Δ: There is some chewy texture.
×: Not chewy and difficult to eat.
最後に、味は、製造後のナッツペースト組成物を一口取って口に入れて咀嚼し、味が良いかどうかを味覚で評価した。当該評価は、下記に示す3段階で行った。 Finally, for the taste, a bite of the nut paste composition after production was taken, put into the mouth and chewed, and whether or not the taste was good was evaluated by taste. The evaluation was performed in the following three stages.
〇:しっかりした味があって、食べ易い。
△:一部味がある。
×:味が無く、食べ難い。
<評価結果>
〇: It has a strong taste and is easy to eat.
Δ: There is some taste.
×: It has no taste and is difficult to eat.
<Evaluation result>
図3は、実施例1−12と比較例1−2のナッツペースト組成物の各重量比率と評価結果の表を示す。図3に示す重量比率について、セラミド粉体に対する液状植物性油脂の重量比率は、セラミド粉体を1とした場合の液状植物性油脂の重量比率であり、液状植物性油脂に対するナッツペーストの重量比率は、液状植物性油脂を1とした場合のナッツペーストの重量比率である。図3に示すように、実施例1−6では、舌触りも分散性も認知テストも良好であり、舌触りが良く、継続的に摂取することが可能であり、且つ、アルツハイマー病等の認知症予防に効果的と判断した。一方、比較例1−2では、舌触りも分散性も悪かったため、認知テストは実施しなかった。 FIG. 3 shows a table of weight ratios and evaluation results of the nut paste compositions of Examples 1-12 and Comparative Example 1-2. Regarding the weight ratio shown in FIG. 3, the weight ratio of the liquid vegetable oil to the ceramide powder is the weight ratio of the liquid vegetable oil when the ceramide powder is 1, and the weight ratio of the nut paste to the liquid vegetable oil. Is the weight ratio of the nut paste when the liquid vegetable oil is 1. As shown in FIG. 3, in Examples 1-6, the texture, dispersibility, and cognitive test are good, the texture is good, continuous ingestion is possible, and dementia prevention such as Alzheimer's disease is prevented. It was judged to be effective. On the other hand, in Comparative Example 1-2, the cognitive test was not performed because the texture and dispersibility were poor.
例えば、図4は、実施例1の製造手順に従った写真を示す。図4では、実施例1の一部を示している。図4に示すように、セラミド粉体を液状植物性油脂に添加して混合すると、セラミド粉体が液状植物性油脂に容易に溶けていることが理解される。このセラミド粉体を溶かした液状植物性油脂をナッツペーストに添加して混合すると、液状植物性油脂がナッツペーストに容易に馴染み、均一に分散していることが理解される。 For example, FIG. 4 shows a photograph according to the manufacturing procedure of Example 1. FIG. 4 shows a part of the first embodiment. As shown in FIG. 4, when the ceramide powder is added to the liquid vegetable fat and oil and mixed, it is understood that the ceramide powder is easily dissolved in the liquid vegetable fat and oil. It is understood that when the liquid vegetable oil in which the ceramide powder is dissolved is added to the nut paste and mixed, the liquid vegetable oil easily blends into the nut paste and is uniformly dispersed.
一方、図5は、比較例1の製造手順に従った写真を示す。図5では、比較例1の一部を示している。図5に示すように、セラミド粉体をナッツペーストに直接添加して混合すると、セラミド粉体が油性固形物としてナッツペーストに存在することから、セラミド粉体のダマが生じていることが理解される。この状態で食すると、セラミド粉体の油性固形物が舌触りを悪化させる原因となり、ざらつきが生じ、不快な舌触りとなる。更に、ダマが存在し、不均一な分散状態になるため、食品価値を下げ、保存性等も損なう原因になる。 On the other hand, FIG. 5 shows a photograph according to the manufacturing procedure of Comparative Example 1. FIG. 5 shows a part of Comparative Example 1. As shown in FIG. 5, when the ceramide powder is directly added to the nut paste and mixed, it is understood that the ceramide powder is lumped because the ceramide powder is present in the nut paste as an oily solid. To. When eaten in this state, the oily solid matter of the ceramide powder causes the texture to deteriorate, causing roughness and an unpleasant texture. Further, since lumps are present and the dispersed state becomes uneven, the food value is lowered and the storage stability is impaired.
又、図3に示すように、実施例7では、クルミを入れることで、クルミがナッツペースト組成物の中で一定の歯ごたえを生じさせ、食べ易くなったことが理解される。そして、実施例8では、液糖を入れることで、ナッツペースト組成物に甘みが付き、しっかりした味になって、食べ易くなったことが理解される。更に、実施例9では、カカオを入れることで、ナッツペースト組成物に渋みが付いた。 Further, as shown in FIG. 3, in Example 7, it is understood that by adding walnuts, the walnuts produced a certain chewy texture in the nut paste composition and became easier to eat. Then, in Example 8, it is understood that by adding the liquid sugar, the nut paste composition was sweetened, had a firm taste, and became easy to eat. Further, in Example 9, the addition of cacao added astringency to the nut paste composition.
又、実施例10では、食用油脂を入れることで、ナッツペースト組成物に滑らかさが付いた。そして、実施例11では、酸化防止剤を入れることで、ナッツペースト組成物の酸化を防止出来た。更に、実施例12では、食塩を入れることで、しっかりした味が付いた。 Further, in Example 10, the nut paste composition was smoothed by adding edible oil and fat. Then, in Example 11, the oxidation of the nut paste composition could be prevented by adding an antioxidant. Further, in Example 12, the addition of salt gave a firm taste.
実施例1におけるナッツペースト組成物を上述の3人の試験者に毎日、朝、昼、晩の3回、スプーン一杯(5g−10g)を3カ月間続けてもらった後、健康状態を確認したところ、試験者から、「頭がすっきりした。」、「頭が冴えるようになった。」、「頭痛が無くなった。」、「よだれが出なくなった。」等の健康増進の声を聴くことが出来た。又、実施例1におけるナッツペースト組成物を食することで、健康被害の声は全くなかった。 The nut paste composition in Example 1 was given to the above-mentioned three testers three times daily in the morning, noon, and evening, and a spoonful (5 g-10 g) was continued for 3 months, and then the health condition was confirmed. However, listening to the testers' voices of health promotion such as "I have a clear head", "I have a clear head", "I have no headache", and "I have no drooling". Was completed. In addition, there was no voice of health damage by eating the nut paste composition in Example 1.
従って、本発明では、舌触りが良く、継続的に摂取することが可能であり、且つ、アルツハイマー病等の認知症予防に効果的となる。 Therefore, in the present invention, the texture is good, it can be continuously ingested, and it is effective in preventing dementia such as Alzheimer's disease.
以上のように、本発明に係るナッツペースト組成物は、機能性食品として有用であり、舌触りが良く、継続的に摂取することが可能であり、且つ、アルツハイマー病等の認知症予防に効果的なナッツペースト組成物として有効である。 As described above, the nut paste composition according to the present invention is useful as a functional food, has a good texture, can be continuously ingested, and is effective in preventing dementia such as Alzheimer's disease. Effective as a nut paste composition.
Claims (4)
前記セラミド粉体を溶かした、ココナッツオイルを含む液状植物性油脂と、
前記液状植物性油脂を混合させたナッツペーストと、
を含有し、
前記セラミド粉体の濃度は、全ナッツペースト組成物の重量に対して0.01重量%〜10.00重量%の範囲内であり、
前記液状植物性油脂の濃度は、全ナッツペースト組成物の重量に対して5.00重量%〜25.00重量%の範囲内であり、
前記セラミド粉体と前記液状植物性油脂との重量比率は、1:2〜1:300の範囲内であり、
前記液状植物性油脂と前記ナッツペーストとの重量比率は、1:1〜1:200の範囲内である、
ナッツペースト組成物。 Ceramide powder containing ceramide and
Liquid vegetable oils and fats containing coconut oil in which the ceramide powder is dissolved,
The nut paste mixed with the liquid vegetable oil and fat, and
Contains,
The concentration of the ceramide powder is in the range of 0.01% by weight to 10.00% by weight with respect to the weight of the whole nut paste composition.
The concentration of the liquid vegetable oil is in the range of 5.00% by weight to 25.00% by weight with respect to the weight of the whole nut paste composition.
The weight ratio of the ceramide powder to the liquid vegetable oil is in the range of 1: 2 to 1: 300.
The weight ratio of the liquid vegetable oil and the nut paste is in the range of 1: 1 to 1: 200.
Nut paste composition.
請求項1に記載のナッツペースト組成物。 Further contains small pieces of walnut after crushing,
The nut paste composition according to claim 1.
請求項1又は2に記載のナッツペースト組成物。 Contains more liquid sugar,
The nut paste composition according to claim 1 or 2.
前記セラミド粉体を溶かした液状植物性油脂をナッツペーストに混合して、ナッツペースト組成物を製造する混合工程と、
を備え、
前記セラミド粉体の濃度は、全ナッツペースト組成物の重量に対して0.01重量%〜10.00重量%の範囲内であり、
前記液状植物性油脂の濃度は、全ナッツペースト組成物の重量に対して5.00重量%〜25.00重量%の範囲内であり、
前記セラミド粉体と前記液状植物性油脂との重量比率は、1:2〜1:300の範囲内であり、
前記液状植物性油脂と前記ナッツペーストとの重量比率は、1:1〜1:200の範囲内である、
ナッツペースト組成物の製造方法。 A dissolution step of dissolving ceramide powder containing ceramide in liquid vegetable oil containing coconut oil, and
A mixing step of mixing a liquid vegetable oil or fat in which the ceramide powder is dissolved with a nut paste to produce a nut paste composition, and a mixing step.
Equipped with
The concentration of the ceramide powder is in the range of 0.01% by weight to 10.00% by weight with respect to the weight of the whole nut paste composition.
The concentration of the liquid vegetable oil is in the range of 5.00% by weight to 25.00% by weight with respect to the weight of the whole nut paste composition.
The weight ratio of the ceramide powder to the liquid vegetable oil is in the range of 1: 2 to 1: 300.
The weight ratio of the liquid vegetable oil and the nut paste is in the range of 1: 1 to 1: 200.
A method for producing a nut paste composition.
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