JP7065454B2 - Fine particle mixed food with improved reaction stability - Google Patents

Description

The present invention relates to a mixed food, and more specifically, a mixed food in which browning due to a Maillard reaction or the like is suppressed even when a food containing an amine compound and a food containing a reducing compound coexist. It is about.

In the pharmaceutical field, a film solution such as sucrose or gelatin is applied to the surface of tableted uncoated tablets to ensure moisture resistance, smoothness, strength improvement, appearance improvement, swallowing ease, storage stability, etc. -Dried sugar-coated tablets have been known for a long time.
For example, Patent Document 1 describes a sugar-coated tablet in which the surface of the uncoated tablet is coated with zayn, pullulan, maltitol, or the like, and it is stated that a sugar-coated tablet having stability and rapid disintegration property can be produced.
However, sugar-coated tablets are those in which a coating film-forming material is coated on the surface of a tablet (uncoated tablet) that is tableted to a certain size, and the surface of "fine particles that are the active ingredient itself" is coated. Not what you are doing.

Assuming that the powder or granule of the active ingredient is coated, Patent Document 2 describes the surface of the powder or granule of a protein, enzyme, protein lipase inhibitor or the like having physiological activity on the surface of zein, cellac, or carbosikimethylethyl cellulose. , An enteric preparation coated with an enteric film such as ethyl cellulose is described.

Patent Document 3 describes a method for producing a coated powder in which a medium-chain triglyceride and ethanol are sprayed when the surface of a powder having a particle size of 20 μm to 200 μm is coated with zein or cellac, and at the time of coating (production). It is said that it suppresses the generation of aggregates (at the time), delays the dissolution rate when it is contained in the mouth, and enables strong coating.

Patent Document 4 describes a powder, fine granules or granules obtained by coating the surface of an unpleasant powder having an average particle diameter of 1 μm to 200 μm with a gastrosoluble polymer-containing composition and granulating the powder. It is said that it can effectively block unpleasant tastes such as bitterness of medicines.

Patent Document 5 describes a rapidly disintegrating orally disintegrating tablet in which a pharmaceutical ingredient is contained in granules coated with an aminoalkyl methacrylate copolymer and a disintegrant is contained outside the granules, thereby suppressing a decrease in hardness over time. However, it is said to be palatable.

Patent Document 6 describes a fast-disintegrating tablet containing a carrier for granulating or coating a mixture of a powdered drug having a bitter taste and a fluidizing agent, wherein the carrier is ethyl cellulose, a methacrylate copolymer or a wax-like substance. It is said that masking of unpleasant tastes such as bitterness and rapid disintegration in the oral cavity can be achieved at the same time.

However, all of the above techniques are mainly for pharmaceuticals and drugs, and are intended for disintegration, enteric solubility, regulation of dissolution rate, blocking of unpleasant taste, suppression of hardness decrease, etc., and are healthy. It was not intended mainly for foods and general foods.
Moreover, the purpose of the coating and the use of the coating were neither for preventing browning nor for suppressing the Maillard reaction. Therefore, it did not solve the problem in the coexistence of the two kinds of substances, that is, the problem due to the reaction of the two kinds of substances. Therefore, the coexistence of the two compounds was not an essential mode (condition).

As a substance that suppresses the Maillard reaction, Patent Document 7 contains creatine having a particle size of 5 μm to 200 μm and a non-reducing sugar, and is said to have little discoloration due to the Maillard reaction even when stored for a long period of time. The manufacturing method of is described.

Further, Patent Document 8 describes spherical granules in which the periphery of a nucleus containing maltitol is coated with a maltitol layer, which is low in calories and does not cause tooth decay, and the Maillard reaction and decomposition reaction are unlikely to occur. It has sufficient hardness and is said to give a smooth melting feeling.

However, even though all of these techniques suppress the Maillard reaction, the saccharide to be blended is made into a non-reducing saccharide (Patent Document 7), and the Maillard reaction occurs in the first place because it does not have a carbonyl group. The Maillard reaction is suppressed by using a non-sugar (Patent Document 8), and the Maillard reaction in which the sugar is involved is suppressed with respect to the sugar that undergoes the Maillard reaction, that is, the sugar having a reducing property. It wasn't.

In addition, all of the above-mentioned techniques are mainly targeted at pharmaceutical products, and few of them are targeted at health foods and general foods by coating the surface of fine particles to prevent browning and suppress the Maillard reaction.

In health foods and general foods, amine compounds (containing) such as amino acids and proteins are extremely abundant, while sugars used in foods include reducing sugars such as glucose (dextrose), maltose (maltose) and dextrin. There are many.
Further, for example, starch, which is frequently used in foods, does not seem to have an aldehyde group in its main chemical structure, but starch also contains some reducing groups at the molecular ends and the like. In addition, sucrose (sucrose), which is considered to have no reducing property, is also slightly hydrolyzed to produce a reducing monosaccharide, which causes the Maillard reaction.

As described above, in health foods and general foods, there are an extremely large number of foods containing amine compounds and foods containing reducing compounds, and when they are provided in coexistence, problems such as browning have occurred. .. In particular, browning occurred during storage.
Alternatively, in the field of health foods, since such browning occurs over time, it is necessary to avoid the coexistence of amine compounds and reducing compounds, and the range of health food products themselves, which are mixed foods, has been limited in the first place.

In health foods and general foods, storage stability over time is strongly required, but as described above, the known techniques are insufficient for suppressing the Maillard reaction and preventing browning.
Further, in health foods and general foods, diversity is required for products (ingredient composition, etc.), but an invention that suppresses the Maillard reaction by a unique form to prevent browning and bring diversity to products. There were few issues in the first place.

Japanese Unexamined Patent Publication No. 2013-194034 Japanese Unexamined Patent Publication No. 2005-239737 JP-A-2007-089519 Japanese Unexamined Patent Publication No. 2008-23129 Japanese Unexamined Patent Publication No. 2009-179603 Japanese Unexamined Patent Publication No. 2012-0236140 Japanese Unexamined Patent Publication No. 2000-245396 Japanese Unexamined Patent Publication No. 2001-039860

The present invention has been made in view of the above background technique, and an object of the present invention is to provide a mixed food product in which discoloration / browning due to a Maillard reaction or the like is suppressed during storage or the like.

As a result of diligent studies to solve the above problems, the present inventor has made them brown even if they are "amine compounds and compounds having reducing properties" that turn brown due to the Maillard reaction when mixed (when mixed). The present invention has been completed by finding that the browning is suppressed by subjecting the surface of the contained food to a specific treatment.

That is, the present invention is a mixed food in which a food a containing an amine compound and a food b containing a reducing compound coexist.
Both the food a and the food b are in the state of fine particles, and the surface of at least one of the fine particles is surface-coated with an edible coating film-forming material, or only one of the food a or the food b is used. It is an object of the present invention to provide a mixed food product in the state of fine particles, wherein the surface of the fine particles is surface-coated with an edible coating film-forming material.

Further, in the present invention, the edible coating material is composed of polysaccharides, oligosaccharides, monosaccharides, sugar alcohols, organic acids, proteins, peptides, gums, fatty acids, fatty acid esters, waxes, emulsifiers, and derivatives thereof. It is intended to provide the above-mentioned mixed food containing one or more substances selected from the group.

Further, in the present invention, the amine compound contained in the food a is an amino acid, an amino sugar, an acetylated product thereof, a glycolyl product thereof, a polymer thereof, a derivative of the polymer, or a salt thereof. It is intended to provide a mixed food product of.

The present invention also provides the above-mentioned mixed food in which the reducing compound contained in the food b is a reducing sugar or a reducing sugar-derived compound.

Further, the present invention provides the above-mentioned mixed food in which both the above-mentioned food a and the above-mentioned food b are in the state of fine particles.

Further, the present invention provides the above-mentioned mixed food in which the surface of only one of the above-mentioned food a and the above-mentioned food b is surface-coated with an edible coating film forming material.

According to the present invention, it is a mixed food in which both the "food a containing an amine compound" and the "food b containing a reducing compound" coexist by solving the above-mentioned problems and the above-mentioned problems. In addition, it is possible to provide a mixed food product having improved stability by suppressing "discoloration such as browning" due to the Maillard reaction.

As described above, many foods including health foods contain amine compounds and have reducing properties. According to the present invention, it is possible to prevent / suppress discoloration even in such a combination, even if they coexist so as to be in contact with each other.
Hereinafter, all forms of "general foods" such as staple foods, side dishes, and snacks, and "health foods" of all dosage forms such as granules, powders, tablets, and capsules are collectively abbreviated as "foods". There is. In addition, feed and pet feed are also included in "food".

When food is discolored over time, eating it usually does not cause any health damage, but discoloration over time significantly reduces the product value, and general consumers do not purchase discolored food. Even if you buy it once, you are reluctant to eat something that has changed color over time. In addition, due to the Maillard reaction, a decrease in the content of nutritional components and functional components may become a major problem. In particular, in foods with functional claims that have been enforced since 2015, the functional ingredients must not fall below the ingredient labeling value within the best-by date. However, depending on the storage state and storage period after production, the Maillard reaction may cause the functional component to fall below the lower limit of the component labeling value, and it is important to prevent the Maillard reaction.
Further, in the case of health foods and the like, discoloration of the active ingredient itself becomes a big problem, and of course, discoloration of "capsule film (conceptually contained in food) which is a kind of food" also becomes a big problem.

In the case of discoloration of the former active ingredient itself, it is unavoidable to use two kinds of ingredients that strongly cause the Maillard reaction in combination, which limits the food form. According to the present invention, discoloration due to the Maillard reaction can be prevented or suppressed, so that in addition to improving storage stability, the range of food forms can be expanded, and it is possible to provide a health food with an unprecedented combination. can.
Further, in the case of the latter capsule, for example, gelatin which is an amine compound is often used as a capsule film, but browning such as spots may occur inside the film over time. According to the present invention, since such browning can be prevented or suppressed, the storage stability is improved, the storage method can be widened, the practical expiration date can be extended, or the lower limit of the active ingredient can be lowered. Can not be.

In the case of general foods, coloring by the Maillard reaction may help to make it look rather delicious, but for some foods, changes in appearance can be an obstacle. According to the present invention, since the Maillard reaction can be prevented / suppressed, changes in appearance such as coloring of food can be reduced, and the selection range of food materials can be expanded to expand the selection of food materials and form (combination, shape, etc.) that has never existed before. Mixed foods can be provided.

It is a photograph when it was put in a sample bottle in the state of powdered food (fine particles) and left to stand. (A) Cellac-coated GABA powder (Example 1) (b) A mixed powder of GABA powder and glucose powder is allowed to stand at 50 ° C. for 16 hours (Comparative Example 1) (c) Mixing of cellac-coated GABA powder and glucose powder. The powder (powdered food) is allowed to stand at 50 ° C. for 16 hours (Example 2). It is a photograph when the mixed powder was allowed to stand in the state of the granulated granule food. (A) Photograph of a granular food in which a mixed powder of a cellac-coated GABA powder and a glucose powder is granulated (Example 44) (b) A granular food in which a mixed powder of a cellac-coated GABA powder and a glucose powder is granulated. Photograph when the mixture was allowed to stand at 40 ° C. for 4 weeks (Example 45) (c) Photograph when a granular food obtained by granulating a mixed powder of GABA powder and glucose powder was allowed to stand at 40 ° C. for 4 weeks (Comparative Example 4). ) It is a photograph when it was left to stand in the state of the encapsulated food containing the mixed powder. (A) Photograph of an encapsulated food containing a mixed powder of a cellac-coated GABA powder and a glucose powder (Example 46) (b) An encapsulated food containing a mixed powder of a cellac-coated GABA powder and a glucose powder. Photograph when the food was allowed to stand at 40 ° C. for 4 weeks (Example 47) (c) Photograph when the encapsulated food containing the mixed powder of GABA powder and glucose powder was allowed to stand at 40 ° C. for 4 weeks (Comparative Example 6). ) It is a photograph when it was left to stand in the state of the tablet type food containing the mixed powder. (A) Photograph of a tablet-type food containing a mixed powder of a cellac-coated GABA powder and a glucose powder (Example 48) (b) A tablet-type food containing a mixed powder of a cellac-coated GABA powder and a glucose powder. Photograph when the food was allowed to stand at 40 ° C. for 4 weeks (Example 49) (c) Photograph when a tablet-type food containing a mixed powder of GABA powder and glucose powder was allowed to stand at 40 ° C. for 4 weeks (Comparative Example 8). ) It is a schematic enlarged sectional view which shows the state of the fine particle of the mixed food of this invention. (A) When the surface of the primary particles is coated (b) When the coated fine particles aggregate to form aggregated particles (c) When the primary particles aggregate to form aggregated particles and the aggregated particles When the surface is coated (d) When the surface of fine particles, which are secondary particles, is coated

Hereinafter, the present invention will be described, but the present invention is not limited to the following specific forms, and can be arbitrarily modified within the scope of the technical idea.

<Matters common to mixed foods, foods a and b>
In the mixed food of the present invention, a food a containing an amine compound and a food b containing a reducing compound coexist.
Both the food a and the food b are in the state of fine particles, and the surface of at least one of the fine particles is surface-coated with an edible coating film forming material, or
Only one of the food a and the food b is in the state of fine particles, and the surface of the fine particles is surface-coated with an edible coating film forming material.

Here, the above-mentioned "contains" means that the product is contained to such an extent that the Maillard reaction is carried out and the color is slightly discolored when the Maillard reaction is stored under favorable conditions for a long time. Even if it is contained, it is included in the definition (concept) of "contains".
Although there is no limitation, specific examples thereof include a case where the food a or food b is contained in an amount of 0.01% by mass or more, preferably 0.1% by mass or more, and particularly preferably. May be contained in an amount of 1% by mass or more. The upper limit is not particularly limited and may be 100% by mass.
The mixed food of the present invention is preferably a "mixed food for preventing browning" whose use is limited. "Browning" refers to discoloration caused by the Maillard reaction or the like. Further, in the present invention, "fine particles" and "powder" can be read as each other.

<Foods containing amine compounds a>
<< Amine compound >>
In the mixed food of the present invention, the amine compound contained in the food a is not particularly limited as long as it is an amine compound capable of undergoing a mailerd reaction with a reducing compound, but specifically, for example, amino acids and amino sugars. , Their acetylated compounds, their glycolyl compounds, their polymers, derivatives of the polymers, their salts and the like.
Even if their polymers (derivatives) such as proteins may not be generally referred to as "amine compounds", they contain even a small amount of amine groups when they undergo the Maillard reaction. In the invention, it is called an "amine compound".

Here, the "amine compound" includes a primary amine compound (amino group-containing compound), a secondary amine compound, and a tertiary amine compound.
Further, the "amine compound contained in the food a" described below may be contained in a food surface-coated (side) with an edible coating film-forming material described later, or a food product not surface-coated (side). It may be contained in.

The amino acids are not particularly limited as long as they are organic compounds having both amino and carboxyl groups, but 22 kinds of "amino acids constituting proteins" including 9 kinds of essential amino acids; carnitine, γ- Aminobutyric acid (hereinafter sometimes referred to as "GABA"), L-dopa (levodopa), hydroxyproline, selenomethionin, β-alanine, sarcosine, ornithine, citrulin, creatine, opain, trimethylglycine, theanine, tricholomine, Examples thereof include "amino acids that do not constitute proteins" such as quinic acid. Also mentioned are "modified amino acids" such as cystine, hydroxyproline, hydroxylysine, thyroxine, O-phosphoserine, desmosine and the like.

The amino sugar is not particularly limited as long as the hydroxyl group of the sugar is substituted with an amino group, and examples thereof include glucosamine, galactosamine, mannosamine, muramic acid, and neuraminic acid.

Examples of the above-mentioned "acetylated products" include those in which H of the amino group of the amino acid or amino sugar is replaced with an acetyl group (-COCH ₃ ). Specific examples thereof include secondary amines such as N-acetylglucosamine and N-acetylgalactosamine; and the like.
In addition, examples of the above-mentioned "these glycolyl products" include those in which the H of the amino group of the amino acid or amino sugar is replaced with the glycolyl group (-COCH ₂ OH).

The "amino acids, amino sugars, acetylated products thereof, and glycolylized products thereof" (containing food a) are preferably surface-coated as fine particles with an edible coating film-forming material. If both food a and food b are fine particles and only one of the fine particles is surface-coated, the above amine compound is likely to cause a Maillard reaction, and is not limited, but is preferably the surface-coated side. ..

Examples of the above-mentioned "polymers and derivatives of the polymers" include those obtained by polymerizing the above-mentioned "amino acids, amino sugars, acetylated products thereof and / or glycolylides thereof", or derivatives of the polymers. Specific examples thereof include peptides, proteins, derivatives (modified products) thereof (inducible proteins, etc.), and (partially) hydrolysates thereof (protein hydrolysates, etc.). Here, the "inducible protein" refers to a protein obtained by altering a natural protein by heat, an enzyme, or the like.

Specifically, examples of the protein include various proteins contained in foods, zein (zein) contained in corn, and the like, examples of the inducing protein include gelatin and the like, and examples of the protein hydrolyzate include various taste seasonings. Examples thereof include compounds known as agents. Since these polymers actually undergo a Maillard reaction, they are said to contain some amine groups, and are therefore referred to as "amine compounds" in the present invention.
In fact, the inside of a capsule having gelatin as a capsule film may cause a Maillard reaction with the contents to cause browning such as spots.
It is possible that the side of the food b is surface-coated and the side of the "amine compound (containing food a)" referred to here is not surface-coated (included in the present invention).

The above-mentioned "salts" are not particularly limited as long as they are salts, but specifically, for example, the amine group of the above-mentioned "amino acids, aminosaccharides, their acetylated products and / or their glycorylylated products" is a hydrochloride. Etc.; those in which the carboxyl group is a sodium salt, a potassium salt, an ammonium salt, etc.; and the like.

If only the preferred compound (the food a containing the compound) is in the form of fine particles, it is essential that the fine particles are surface-coated with an edible coating film-forming material. If both food a and food b are fine particles and only one of the fine particles is surface-coated, it may or may not be surface-coated.

<<"Othercompounds" in food a >>
The "food a containing an amine compound" may be a food a composed of the amine compound itself, or may contain the amine compound and "other compounds".
For example, in the case of health foods, if it is difficult to form fine particles with the amine compound alone, fine particles may be formed with a mixture with "other compounds", and if the effect is too strong with the amine compound alone, the effect may be too strong. It may be diluted with "other compounds".
When "other compounds" are contained, the "other compounds" are not limited, but for example, various edible excipients, bulking agents, diluents, carriers, fine particle forming agents, preservatives, etc. Capsule forming agents and the like can be mentioned, and aromatic substances and taste substances described later can also be mentioned.

<< Foods other than the above a >>
In addition to the above, examples of the "food a containing an amine compound" include meat, fish and shellfish, eggs, beans, grains and the like.
In that case, the "amine compound" is (refers to) an amine compound contained in foods such as meat, fish and shellfish, eggs, beans, and grains. For example, proteins contained in meat, fish and shellfish, eggs, beans, grains and the like can be mentioned. In that case, the "other compound" is (refers to) a compound other than the amine compound contained in the food a.

These foods a may be fine particles and may be surface-coated with an edible coating film forming material, or may be fine particles but not surface-coated (food b is surface-coated).
Further, the food b is fine particles and is surface-coated, and the food a does not have to be fine particles.

<Foods containing reducing compounds b>
<< Compounds with reducing properties >>
In the mixed food of the present invention, the reducing compound contained in the food b is not particularly limited as long as it can undergo a Maillard reaction with the amine compound, but is a reducing sugar or a reducing sugar. It is preferably a derived compound.
Examples of the "reducing sugar" include ketose having a ketone group and aldose having an aldehyde group. Examples of the reducing sugar include all monosaccharides; maltose-type disaccharides such as lactose, arabinose, and maltose, and oligosaccharides.

Examples of the above-mentioned "reducing sugar-derived compound" include compounds in which a carboxyl group is introduced into a sugar such as aldonic acid and uronic acid; sugar alcohols; amino sugars; compounds in which the hydroxyl group of the sugar is replaced with hydrogen; and the like. ..

Even sugar, table sugar, sucrose (sucrose), trehalose, sugar alcohols, etc., which are generally obtained (existing) as non-reducing sugars or sugar-derived compounds. If substances capable of the Maillard reaction are generally contained therein even to the extent of impurities, they also fall under the category of "reducible sugar or sugar-derived compound" in the present invention.

The reducing compound is limited because it is widely used in health foods and general foods, there is a strong desire to suppress browning due to the maltose reaction, or it is contained in foods with a strong demand. However, specifically, for example, glucose (dextrose), mannose, galactose, fructose (fructose), psicose, sorbose, tagatose, allose, ribose, maltose (maltose), lactose, meliviose, galactooligosaccharide, arabinose, dextrin, etc. Preferred compounds include starch or derivatives thereof.
"Fructose (fructose)" is ketose in its main chemical formula, but also contains aldose that has been transferred to a chemical structure having an aldehyde group, and "starch" also contains a reducing group at the molecular end and the like.

In addition, examples of the above-mentioned "derivatives thereof" include compounds in which a carboxyl group is introduced into a sugar, sugar alcohols, amino sugars, compounds in which the hydroxyl group of a sugar is replaced with hydrogen, and the like.

In some cases, the side of the food a is surface-coated, and the side of the "reducing sugar or the reducing sugar-derived compound (containing the food b)" is not surface-coated (included in the present invention). ).
If only the food b is made into fine particles, it is essential that the food b is surface-coated with an edible coating film forming material. If both food a and food b are fine particles and only one of the fine particles is surface-coated, food b may or may not be surface-coated.

<<"Othercompounds" in food b >>
The "food b containing the reducing compound" may be composed of the reducing compound itself, or may contain the reducing compound and "other compounds".
For example, in the case of health foods, when it is difficult to form fine particles with the reducing compound alone, fine particles may be formed by a mixture with "other compounds", and the reducing compound alone is effective. If is too strong, it may be diluted with "other compounds".
When "other compounds" are contained, examples of the "other compounds" include various edible excipients, bulking agents, diluents, carriers, fine particle forming agents, preservatives, capsule forming agents and the like. , Aromatic substances, taste substances, etc., which will be described later, may also be mentioned.

<< Foods other than the above b >>
In addition to the above, the "food b containing a reducing compound" includes, for example, bread that requires fermentation; steamed bread that does not require fermentation; confectionery such as noodles, cookies, and (bread) cakes; Dumplings; noodles such as udon and spaghetti; rice; powdered foods such as takoyaki, okonomiyaki, crepes and pancakes; buns; etc.

These foods b may be fine particles and may be surface-coated with an edible coating film-forming material, or may be fine particles but not surface-coated (food a is surface-coated).
Further, the food a is fine particles and is surface-coated, and the food b does not have to be fine particles.

<Edible coating film forming material>
The edible coating film-forming material in the present invention may be any substance as long as it is an edible substance (that is, edible) and forms a film on the surface of a solid substance. Preferred examples include polysaccharides, oligosaccharides, monosaccharides, sugar alcohols, organic acids, proteins, peptides, gums, fatty acids, fatty acid esters, waxes, emulsifiers and the like, and derivatives and combinations thereof. That is, in the present invention, the edible coating material is composed of polysaccharides, oligosaccharides, monosaccharides, sugar alcohols, organic acids, proteins, peptides, gums, fatty acids, fatty acid esters, waxes, emulsifiers, and derivatives thereof. It is preferable that the mixed food contains one or more substances selected from the group.

Specifically, the polysaccharides include, for example, starch, starch decomposition products, dextrin, indigestible dextrin, isomaltodextrin, cyclodextrin, carrageenan, pectin, cellulose, agar, pullulan, curdlan, alginic acid, hyaluronic acid, and the like. Examples thereof include dextrin sulfate, chondroitin sulfate, and fucoidan.
Further, the polysaccharide may be finely divided or even finely divided into nanoparticles.

Examples of the sugar derivative obtained by chemically modifying the polysaccharide include hydroxypropylated products, methylated products, hydroxypropyl methylated products, carboxymethylated products, and succinic acid derivatives of polysaccharides.
Specific examples thereof include hydroxypropylmethyl cellulose (HPMC), hydroxypropyl cellulose (HPC), carboxymethyl cellulose (CMC), hydroxypropylated phosphate cross-linked starch, octenyl succinic acid starch and the like. These may be (partially) salts.

Oligosaccharides are sugars of disaccharide or more. Examples of the oligosaccharide include soybean oligosaccharide, maltitol, lactose, sucrose, lactulose, maltooligosaccharide, galactooligosaccharide and the like.
In addition, examples of the monosaccharide include glucose, galactose, mannose and the like.
Examples of the sugar alcohol include sorbitol, erythritol, maltitol and the like.

Examples of the organic acid include citric acid, succinic acid, malic acid, acetic acid, tartrate acid and the like, and organic acid salts such as calcium thereof are also included.

The above proteins and peptides are all condensed amino acids, and in the present invention, "peptide" means a protein having a smaller number of condensations than a protein, and usually has a length of 50 or less, and is an oligopeptide, polypeptide, etc. Is included.
Examples of the protein or peptide include zein, gelatin, collagen, and decomposition products thereof.

Examples of the gum include guar gum, gum arabic, locust bean gum, gellan gum, gum arabic, xanthan gum, tamarind gum and the like.

Examples of the fatty acid include stearic acid, oleic acid, linoleic acid, linolenic acid, docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA) and the like.
Examples of the fatty acid ester include glycerin fatty acid ester to which the fatty acid and the like are bound.
Examples of the wax include shellac, carnauba wax, candelilla wax, rice wax and the like.
Examples of the emulsifier include sucrose fatty acid ester, polyglycerin fatty acid ester, lecithin and the like.

The edible coating film forming material may contain only one kind of the above-mentioned substance, or may contain two or more kinds in combination.

Further, depending on the purpose, further aromatic substances such as caramel and edible fragrances; taste substances such as sweeteners, acidulants and seasonings; colorants or light-shielding agents such as titanium dioxide; caramel, various edible pigments and the like. It is also preferable to contain a coloring substance; a plasticizing agent such as glycerin; an oxygen blocking substance; a moisture barrier; an ultraviolet blocking substance and the like.

<Mixed food>
The mixed food of the present invention is
(1) Both food a and food b described above are in the state of fine particles, and the surface of at least one of the fine particles is surface-coated with an edible coating film forming material, or
(2) Only one of the food a and the food b is in the state of fine particles, and the surface of the fine particles is surface-coated with an edible coating film forming material.

<< Fine particles >>
Here, the "fine particles" refer to those having an average particle size of 2 mm or less, preferably 1 mm or less, more preferably 0.5 mm or less, and particularly preferably 0.3 mm or less. The lower limit is not particularly limited, but the average particle size is preferably 0.1 μm or more, and particularly preferably 1 μm or more.
Further, the fine particles may be primary particles or, as shown in FIG. 5D, secondary particles in which a plurality of primary particles are formed.

As shown in FIG. 5A, the surface-coated fine particles may each exist independently, and as shown in FIG. 5B, a plurality of surface-coated fine particles aggregate. Needless to say, it may exist.

<< Surface coat >>
The above-mentioned "the surface of the fine particles is surface-coated with an edible coating film forming material" means that even if it is a primary particle as shown in FIGS. 5 (a) and 5 (b), it is a secondary particle as shown in FIG. 5 (d). However, it includes not only a form in which each fine particle is surface-coated, but also a form in which a plurality of fine particles are collectively surface-coated as shown in FIG. 5 (c). ..
Further, even if the fine particles are normally present alone, when the surface is coated with the edible coating film forming material, a plurality of fine particles are collected and the outermost surface thereof is surface coated with the edible coating film forming material. The embodiment as shown in FIG. 5 (c) is also included in the present invention.
As shown in FIG. 5C, when there is a gap between the fine particles, the edible coating film forming material may or may not enter the gap.

<< Form of mixed food >>
Although not limited, it is preferable that both the food a and the food b are in the state of fine particles as described in (1) above in order to further exert the effect of the present invention.
Although not limited, (health) foods in the form of tablets, granules or powders in which fine-grained foods a and fine-grained foods b are mixed are preferable, and fine-grained foods a and fine-grained foods b are preferable. A capsule-shaped (health) food containing a mixture of the above is also preferable.

As the mixed food (form) of the present invention, as shown in FIG. 1, a powdered food in which food a fine particles and food b fine particles are mixed is preferable, and as shown in FIG. 2, the food a is preferable. It is also preferable that the food is a granular food (granulated food) obtained by mixing fine particles and food b fine particles, and as shown in FIG. 3, the food a fine particles and the food b fine particles are mixed and then put into a capsule. It is also preferable that it is a filled “encapsulated food such as soft-encapsulated food, hard-encapsulated food, etc.”, and as shown in FIG. 4, food a fine particles, food b fine particles, and excipients are mixed and used in a tableting machine. It is also preferable that it is a tableted food made into tablets, and it is also preferable that it is a gummy-like food (not shown).

The present invention also includes an embodiment in which only one of the food a and the food b is fine particles and the other is not in the state of fine particles. Examples of the non-fine particle state include a particle state larger than the “fine particles” of the present invention, a substantially flat state, the above-mentioned << food a other than the above >>, << food b other than the above >>, and the like. Be done.
Further, the case where the inclusion of the capsule is the food a or b in the state of fine particles and the capsule film (not in the state of fine particles) is the food b or a is also included in the present invention (“a” and “b” are the same). order). In this case, the fine particles as inclusions are surface-coated with an edible coating film forming material.

As in (2) above, when either the food a or the food b is not in the state of fine particles, it is natural that both the food a and the food b are in the state of fine particles. Further, it is preferable that the surface of only one of the food a and the food b is surface-coated with an edible coating film forming material for ease of production and cost reduction. Further, it is often the case that the above-mentioned effect of the present invention is exhibited only by surface-coating only one of them.
In the case of a combination of food a and food b in which the Maillard reaction is likely to occur, it is also preferable that both fine particles are surface-coated with an edible coating film forming material.

<Surface coating method, mixed food manufacturing method>
The method of coating the fine particles for the purpose of the edible coating film forming material is not limited, but may be any of a wet granulation coating method, a dry granulation coating method, and the like, and coating is also possible by a conventional method.
Examples of the wet granulation coating method include a stirring granulation method, a fluidized bed granulation method, a side spray type fluidized bed granulation method, a rolling fluidized bed granulation method, a Worster fluidized bed granulation method, and an extrusion granulation method. , Immersion method and the like, but are not limited thereto.
On the other hand, examples of the dry granulation coating method include, but are not limited to, a heating and stirring granulation method, a melt granulation method, an extrusion granulation method, a ball mill coating method, and a dry stirring granulation method.
Further, as a method of use, a method of spraying a coating solution in which an edible coating film forming material is dissolved in a solvent on the fine particles to be surface-coated, kneading the fine particles, and repeating drying and pulverization can be mentioned.

The solvent for dissolving the edible coating film-forming material may be any solvent as long as the edible coating film-forming material is dissolved and / or dispersed and is suitable for food, but water, pH-adjusted water, etc. It is preferable to use ethanol, a mixed solvent thereof, or the like.

The mixed food of the present invention can be applied to a binder, an excipient, a capsule film, the above-mentioned "other compounds" contained in food a, and food b after coexistence of food a and food b, that is, at a substantially final stage. By using the above-mentioned "other compounds" and the like contained, for example, in a suitable form as a powdered food, a granular food, a soft encapsulated food, a hard encapsulated food, a tablet type food, a gummy-like food and the like. can do.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited to these Examples as long as the gist thereof is not exceeded.

Example 1
<Preparation of surface-coated food a-1>
Put 500 g of GABA powder in a rolling fluid layer type coating device MP-01 (manufactured by Paulac Co., Ltd.), set the impeller rotation speed to 300 rpm, the intake air temperature to 70 ° C., and the intake air volume to 0.7 m ³ / min. Surface coating (coating) was performed while spraying an aqueous solution containing 50 g of the sex shellac to obtain a shellac-coated GABA powder having an average particle size of 100 μm (FIG. 1 (a)).

Comparative Example 1
3 g of uncoated GABA powder and 3 g of glucose powder were uniformly mixed in a 10 mL sample bottle and allowed to stand at 50 ° C. for 16 hours. As a result, as shown in FIG. 1 (b), a Maillard reaction that turned brown from white to black was observed.

Example 2
The powdered food obtained by uniformly mixing 3 g of the cellac-coated GABA powder obtained in Example 1 and 3 g of glucose powder in a 10 mL sample bottle was allowed to stand at 50 ° C. for 16 hours. FIG. As shown in (c), almost no change in color was observed.

Example 3
<Preparation of surface-coated food a-2>
250 mL of a 20 mass% ethanol solution of hydroxypropyl cellulose (HPC) was sprayed onto 500 g of GABA powder, and the powder was stirred so as not to granulate. Then, it was dried at 50 ° C. for 3 hours to obtain HPC-coated GABA powder.

Example 4
<Preparation of surface-coated food b-1>
An aqueous solution containing 500 g of glucose powder in a rolling fluid layer type coating device MP-01, an impeller rotation speed of 300 rpm, an intake air temperature of 70 ° C., and an intake air volume of 0.7 m ³ / min, and containing 50 g of water-soluble shellac in 1000 mL of water. Was coated while spraying to obtain a shellac-coated glucose powder having an average particle diameter of 300 μm.

Example 5
<Preparation of surface-coated food b-2>
250 mL of a 20 mass% ethanol solution of HPC was sprayed onto 500 g of glucose powder, and the mixture was stirred so that the powder did not granulate. Then, it dried at 50 degreeC for 3 hours to obtain HPC-coated glucose powder.

Example 6
The pre-standing mixed powder used in Comparative Example 1 and the post-standing mixed powder obtained in Comparative Example 1 were dissolved in purified water so as to be 1% (w / v), respectively. The absorbance (Ab465) at 465 nm was measured. If the absorbance at the wavelength exceeds 0.8, dilute with purified water so that the absorbance becomes 0.8 or less, and after measurement, add the dilution rate to that value and add 1% (w). Converted to the absorbance of / v).
As a result, the absorbance before standing was 0.001, but the absorbance after standing was 2.763, and the change in absorbance was large, and it can be judged that a strong Maillard reaction occurred even in the measured values. Results were obtained.

On the other hand, the mixed powder before standing and the mixed powder after standing used in Example 2 were measured in the same manner as in Comparative Example 1 above.
As a result, the absorbance before standing was 0.013, the absorbance after standing was 0.014, there was almost no change in the absorbance, and the measured values showed that the Maillard reaction did not occur. Obtained.

The measured values of the powder of Comparative Example 1 and the powder of Example 2 in Example 6 were applied to the following mathematical formulas, and the suppression rate of the Maillard reaction was calculated.

As a result, as compared with the standing after mixing the "uncoated GABA powder" and the "glucose powder" (Comparative Example 1), the standing after mixing the "cerak coated GABA powder" and the "glucose powder" (comparative example 1). In Example 2), the Maillard reaction was suppressed, and the Maillard suppression rate was 100% according to the following calculation.
[Maillard suppression rate (%)]
= 100 × [1- (0.014-0.013) / (2.763-0.001)]
= 100

Examples 7-12
1 g of the shellac-coated GABA powder obtained in Example 1 as food a and powders of various uncoated compounds as food b were mixed and allowed to stand for 24 hours in an environment of 70 ° C. and 50% humidity. .. As a control, 1 g of uncoated GABA powder as food a and powders of various compounds as food b were allowed to stand under the same conditions.

The unstanding powder and the powder after standing are dissolved well in water so as to be 1% by mass (w / v), and the precipitate is removed by a centrifuge, and then the Maillard reaction product (coloring) is applied. It was measured by the absorbance at 465 nm with a spectrophotometer. The Maillard suppression rate was calculated in the same manner as in Example 6.
The results are shown in Table 1 below.

Examples 13-22
As food a, 1 g of HPC-coated GABA powder obtained in Example 3 and powders of various uncoated compounds as food b were evaluated in the same manner as in Example 6.
The results are shown in Table 2 below.

Examples 23-27
As food b, "1 g of cellac-coated glucose powder obtained in Example 4 or 1 g of HPC-coated glucose powder obtained in Example 5" and as food a, powders of various uncoated compounds. Was evaluated in the same manner as in Example 6.
However, the standing condition was that it was left to stand for 24 hours in an environment of 50 ° C. and a humidity of 40%.
The results are shown in Table 3 below.

Examples 28-33
As food a, 1 g of shellac-coated GABA powder obtained in Example 1 and powders of various uncoated compounds as food b were evaluated in the same manner as in Example 6.
However, the standing condition was that it was left to stand for 24 hours in an environment of 50 ° C. and a humidity of 40%.
The results are shown in Table 4 below.

Examples 34-43
As food a, 1 g of HPC-coated GABA powder obtained in Example 3 and powders of various uncoated compounds as food b were evaluated in the same manner as in Example 6.
However, the standing condition was that it was left to stand for 24 hours in an environment of 50 ° C. and a humidity of 40%.
The results are shown in Table 5 below.

Example 44
After mixing 2 kg of shellac-coated GABA powder and 1 kg of glucose powder, the powder was put into a fluidized bed granulator (FLO-5 manufactured by Freund Industries, Ltd.). The air volume was 0.5 m ³ / min, and the air temperature was 70 ° C for supply and 35 ° C for exhaust. The treatment was carried out for 1 hour while spraying a 0.6% (w / v) guar gum aqueous solution as a binder from above. The binder was sprayed so as to be 20 parts by mass with respect to 100 parts by mass of the mixed powder. As a result, 2.9 kg of granular food could be obtained (FIG. 2 (a)).

Example 45
The granular food prepared in Example 44 was allowed to stand at 40 ° C. for 4 weeks, but almost no change in the color of the granular food was observed (FIG. 2 (b)).

Comparative Example 3
After mixing 2 kg of GABA powder and 1 kg of glucose powder, they were put into a fluidized bed granulator (FLO-5 manufactured by Freund Industries, Ltd.). The air volume was 0.5 m ³ / min, and the air temperature was 70 ° C for supply and 35 ° C for exhaust. The treatment was carried out for 1 hour while spraying a 0.6% (w / v) guar gum aqueous solution as a binder from above. The binder was sprayed so as to be 20 parts by mass with respect to 100 parts by mass of the mixed powder. As a result, 3.0 kg of granular food could be obtained.

Comparative Example 4
When the granular food prepared in Comparative Example 3 was allowed to stand at 40 ° C. for 4 weeks, the granular food turned black due to the Maillard reaction (FIG. 2 (c)).

Example 46
25 g of cellac-coated GABA powder, 25 g of glucose powder, 49 g of crystalline cellulose, and calcium stearate were well mixed and sieved through a sieve having a mesh of 32 mesh size. This mixed powder was filled in No. 3 gelatin hard capsule (manufactured by Capsgel) with a tabletop hard capsule filling machine (model 100 manufactured by Achilles). 500 encapsulated foods in which 200 mg of powder was filled in one grain were prepared (FIG. 3 (a)).

Example 47
The encapsulated food prepared in Example 46 was allowed to stand at 40 ° C. for 4 weeks, but almost no change in the color of the mixed powder as the content was observed (FIG. 3 (b)).

Comparative Example 5
25 g of GABA powder, 25 g of glucose powder, 49 g of crystalline cellulose, and calcium stearate were mixed well and sieved through a sieve having a mesh of 32 mesh size. This mixed powder was filled in No. 3 gelatin hard capsule (manufactured by Capsgel) with a tabletop hard capsule filling machine (model 100 manufactured by Achilles). 500 encapsulated foods, each of which was filled with 200 mg of powder, were prepared.

Comparative Example 6
When the encapsulated food prepared in Comparative Example 5 was allowed to stand at 40 ° C. for 4 weeks, the mixed powder as the content turned black due to the Maillard reaction (FIG. 3 (c)).

Example 48
25 g of cellac-coated GABA powder, 25 g of glucose powder, 25 g of crystalline cellulose, 22 g of martitol, 1 g of fine silicon dioxide, and 2 g of calcium stearate were sieved through a sieve having a mesh of 32 mesh size. The mixed powder was sieved at 500 μm. This mixed powder was tableted at a tableting pressure of 1000 kgf using a tableting machine SE work press (manufactured by Okada Seiko Co., Ltd.) in which a mortar of φ9.0 mm size was set. 308 tablet-type foods having a mass of about 300 mg were prepared (FIG. 4 (a)).

Example 49
The tablet-type food prepared in Example 48 was allowed to stand at 40 ° C. for 4 weeks, but almost no change in color was observed (FIG. 4 (b)).

Comparative Example 7
25 g of GABA powder, 25 g of glucose powder, 25 g of crystalline cellulose, 22 g of maltitol, 1 g of fine silicon dioxide, and 2 g of calcium stearate were sieved through a sieve having a mesh of 32 mesh size. The mixed powder was sieved at 500 μm. This mixed powder was tableted at a tableting pressure of 1000 kgf using a tableting machine SE work press (manufactured by Okada Seiko Co., Ltd.) in which a mortar of φ9.0 mm size was set. About 298 tablet-type foods having a mass of about 300 mg were prepared.

Comparative Example 8
When the tablet-type food prepared in Comparative Example 7 was allowed to stand at 40 ° C. for 4 weeks, the tablet-type food turned black due to the Maillard reaction (FIG. 4 (c)).

As is clear from the fact that the "Maillard suppression rates" in Tables 1 to 5 are all positive values, and as is clear from FIGS. 1 to 4, the state in which food a and food b coexist. It was shown that when the surface was coated with an edible coating film forming material, discoloration was suppressed as compared with the case where the surface was not coated.

The "mixed food whose surface is coated with an edible coating film forming material" of the present invention is widely used in the health food field, general food field, pharmaceutical field, etc. because discoloration due to the Maillard reaction or the like is suppressed. Is to be done.

Claims (8)

A mixed food in which a food a containing γ-aminobutyric acid (GABA) and a food b containing a reducing compound coexist.
Both the food a and the food b are in the state of fine particles, and the surface of at least one of the fine particles is surface-coated with an edible coating film forming material, or only one of the food a or the food b is used. In the state of fine particles, the surface of the fine particles is surface-coated with an edible coating film forming material.
A mixed food characterized in that the edible coating film forming material contains shellac (however, the inclusion of a synthetic adhesive substance as the edible coating film forming material is excluded). The mixed food according to claim 1, wherein the shellac is a water-soluble shellac. The mixed food according to claim 1 or 2 , wherein the reducing compound contained in the food b is a reducing sugar or a reducing sugar-derived compound. The above-mentioned reducing sugar or reducing sugar-derived compound is glucose (dextrose), mannose, galactose, fructose (fructose), psicose, sorbose, tagatose, allose, ribose, maltose (maltose), lactose, melibiose, galactooligosaccharide. The mixed food according to claim 3 , which is sugar, arabinose, dextrin, starch, or a derivative thereof. The mixed food according to any one of claims 1 to 4 , wherein both the food a and the food b are in the state of fine particles. The mixed food according to any one of claims 1 to 5 , wherein the surface of only one of the food a and the food b is surface-coated with an edible coating film forming material. The mixed food according to any one of claims 1 to 6 , which is for preventing browning. The mixed food according to any one of claims 1 to 7 , wherein the mixed food is a powdered food, a granular food, a soft-encapsulated food, a hard-encapsulated food, a tablet-type food, or a gummy-like food. ..

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