JPH02283261A - Processed food and beverage containing polysaccharide component - Google Patents

Abstract

PURPOSE:To provide a processed food or drink useful for dissolving constipation, obesity and skin irritation, strengthening bones and preventing anemia by adding a calcium agent and an iron agent to a composition containing a polysaccaride originated from a plant and a chitin, etc. CONSTITUTION:A calcium agent and an iron agent are added as essential ingredients to a composition containing a polysaccharide component originated from a plant or microorganism and either of chitin, chitosan and carboxymethylchitin to provide the objective processed food or drink.

Description

[Detailed Description of the Invention] Kui〉Object of the Invention The present invention provides water-soluble lJl fiber obtained from plants and microorganisms: a component with a polysaccharide structure, and a component obtained from crustaceans such as crabs and shrimp. Contains polysaccharide components such as chitin, chitosan, and carboxymethyl chitin. This invention relates to processed foods and beverages for the purpose of maintaining beauty and health, which must contain (add/mix) calcium and iron supplements in the formulation.

"Field of Industrial Application" The processed foods and beverages according to the present invention are intended to prevent constipation, obesity, and rough skin that are caused by insufficient intake of wild Wheat in daily diet. At the same time, at the same time, it can be expected to strengthen bones and prevent 1) bloodemia.

In the present invention, processed foods are various agricultural products.

Processed from marine products, livestock products, etc. Refers to all kinds of food, including confectionery, frozen desserts, jelly-like processed products, instant processed foods, and other powders, granules, capsules containing them, creams, and emulsified products. Beverage refers to well-known soft drinks,
It can be used in beverages containing fruit juice, pulp, fruit juice or pulp extract, vegetable juice, coffee, tea, lactic acid bacteria, milk, etc.

``Conventional technology'' Components with a polysaccharide structure obtained from plants, microorganisms, crustaceans, etc. are stored in the body in the stomach and intestines.

As it is difficult to digest, it is a low calorie source.

It has also been used as a thickening agent, thickening agent, and binder for processed foods.

Furthermore, recently, processed foods have been produced that contain chitosan along with fibrous polysaccharides derived from plants and microorganisms, and are expected to have the above-mentioned effects, as well as add immune function and promote beauty and health. Supplementary foods for the purpose of measuring are commercially available.

In addition, recently, for example, special polysaccharides have been discovered that activate the functions of effective bacteria living (resident) in the intestines and control their growth ability. It is.

Based on polysaccharide components derived from natural products with these functionalities, the idea is to improve physical condition and help maintain and manage daily health, and products containing these polysaccharides, Demand for processed foods and beverages is gradually increasing.

In particular, when looking at water-soluble polysaccharides derived from plants and microorganisms, as well as chitin and chitosan, from high molecular weight ones,
Processed foods (health foods) containing relatively low molecular weight ingredients are expected to have anti-obesity effects, intestinal regulation effects, purification and excretion of wastes remaining in the body, and enhancement of immune function. Applications to food and beverages are particularly active, and several products that combine these ingredients have already come on the market.

It has also been used in beverages and processed foods. Examples of plant-based polysaccharide components include carrageenan derived from seaweed,
Farcelan, alginic acid, fruits, pectin, and gum arabic.

Guar gum, tragacanth gum, locust bean gum,
Mainly polysaccharides derived from grains and fruits, such as xanthan gum, tamarind gum, glucomannan, and dextrin.
Or, more recently, it has been obtained from the herbal medicine: barley monfu. Research is progressing on the application of fructooligotox, oligosaccharides, pullulan, and even chitosan derived from microorganisms.

``Problem to be solved by the invention'' Polysaccharide components have been present in processed foods and beverages since ancient times.
For the engineer concerned, there is no particular problem.

In other words, if we look at the history of the use of components with a polysaccharide structure, we can see the unique viscosity they possess.

Alternatively, polymers have a long history of being used as food by taking advantage of their gelatinous properties, such as foods processed into jelly, agar, and konnyaku.

F is used as a binding agent (binding agent) in various processed foods.
There is a history that it has been used for 11 years.

However, the application of chitin and chitosan, which have a polysaccharide structure found in crabs, shrimp, etc., to processed foods and beverages (these materials have recently been attracting a lot of attention) is difficult. When blended or used in combination with fibrous polysaccharide components derived from plants or microorganisms and used in processed foods and beverages, it is particularly difficult to use because of the harsh taste.
When adding chitosan or chitin to liquids containing water such as beverages, especially in beverages,
Since its unique acrid taste is strongly felt, unlike the usage (addition/composition) of other polysaccharide components, a solution to this point has been strongly desired.

When this acrid substance is dissolved in a water system,
The lower the molecular weight, the more strongly the sensation will be felt.

Also, the more soluble O is in water, the more strongly it is felt.

Therefore, the inventors of the present invention initially developed a formulation that does not cause harshness by using chitin and chitosan, and by using chitin and chitosan in combination with fibrous polysaccharide components derived from plants and microorganisms. I have been involved in the development of this theme.

Beverages that contain chitin or chitosan produce 2 types of harshness as mentioned above, and due to this drawback, processed foods have traditionally been made into liquid liquids. was almost never used.

In order to avoid the harsh taste, products such as biscuits and rice crackers that are baked and processed with heat, or products that are granulated or filled into gelatin capsules are mainly used. It was coming.

On the other hand, many of these polysaccharide components have been used as moisturizing agents in cosmetics, etc.
When applied externally, it has been used as a highly safe moisturizer that has good moisturizing and moisturizing effects on skin and hair, and has no side effects.

Therefore, the inventors of the present invention have continued their research in consideration of these points, seeking better means for formulating the product, and attempting to ingest it in combination with various mineral preparations. As a result, it was found that it was possible to produce products with less harshness, especially by using a combination of calcium and iron supplements.

It has been used as a single meal. According to the combination prescription with known polysaccharide components, it can be used to treat people with symptoms of atopic diseases, childhood asthma, etc., and even people with obesity. We are confident that it will continue to improve and that it will be easy to use.
Achievement of the present invention (Serious) The present invention consists of including (adding/blending) a calcium agent and an iron agent in the formulation when it contains a known edible polysaccharide component.

The present invention uses calcium agents and iron agents as essential ingredients in the formulation of processed foods and beverages containing polysaccharide components derived from plants, microorganisms, and crustaceans.

It is characterized by containing.

When a calcium agent or an iron agent is included as an essential ingredient in the formulation of a beverage containing the polysaccharide components derived from plants, microorganisms, or crustaceans, the golden rule is heme iron. It consists of:

[Means for Solving the Problems 1] (1) Selection of Calcium Agent As the calcium agent, one to one or more of those shown in Table 1 is appropriately selected and used in the present invention.

(Table-1) Concomitant calcium agents Good heme iron.

(Table 2) Iron agent for e (2) Selection of iron agent The iron agent used in the present invention is appropriately selected from one to one or more of those shown in the secondary table (Table 2). In particular, it is obtained by removing protein from blood derived from livestock animals (cows, pigs, etc.).

(3) Formulation Examples The processed foods and beverages according to the present invention can be added to products (commodities) in various known forms. The most standard powder (granule) type and beverage (solution) type formulations are shown below.

However, the material (component) containing the polysaccharide (fiber) used in these formulation examples is not particularly limited (any material of edible grade may be used).

"A" Example of powdered processed food (blending ratio 2%) a: Dried vegetable powder...approx. 20-15b: Dried fruit powder...10C: Dried seaweed powder...・
...50d: Dried grain powder ...20e
Nikitin, chitosan, or carboxymethyl chitin...0.001 to 1.0. Or defatted powder obtained from shrimp, crab, krill, etc. shells...
1 to 5 In the above formulation, the amount of one or more calcium agents shown in Table 1 above is about 0.1 to 5%, and The amount of one or more of the iron preparations shown in Table 2) to be added is as follows:
It may be about 0.1 to 5%.

In addition, in the above formulation, a'we is replaced with alginic acid, pectin, pullulan,
Obtained from Mugimonfuyu and others. Known purified polysaccharide components such as fructooligosaccharides can be used in any combination.

In addition, if the formulation contains 50% or more of dried powder of ili algae (for example, kelp powder, wakame powder, etc.), the amount of calcium agent added is 0 or 0.1 to 0.3.
% is sufficient.

Example 1 of rBJ beverage (drink agent): The above rAJa-e material or dextrin...
・・・・・・・・・・・・Amount 2: As mentioned above (Table-1
) any of the calcium agents 1 to 12 shown in
...Amount 3: Any of the iron preparations 1 to 8 shown above (Table 2) ...... Proper amount 4: As other ingredients, according to your preference, use the following: Ingredients shown...
......Appropriate amount of taurine, various amino acids, vitamin CND, various vitamins, plant or animal-derived extract fi (including herbal extracts, etc.), royal jelly, honey, etc.

5: Solution base is water and organic acids (acidulant).

Fructose, A (other sweeteners), carbonic acid, etc.

Furthermore, if necessary, a surfactant such as alginate propylene glycol ester, alginate propylene glycol ester and sucrose fatty acid ester, or propylene glycol may be used, and an appropriate amount of the above components 1 to 4 may be blended into this solution base. and drink and eggplant.

c) Effects of the Invention The present inventors prepared drinks with the following combinations based on the drink formulation example shown in FI'TLERBJ, and evaluated the strength of the acridness.

As shown in the following table (Table 3), the results show that when calcium and iron supplements are solubilized or uniformly dispersed in the solution system, both beverages It was confirmed that the feeling of harshness decreased.

(Beverage prescription & combination: ff1g/100ml)lea
Chitosan powder, B Chitin powder, C Carboxymethyl chitin powder Any of the above a'-c... 702: Calcium agent (calcium lactate powder) 5003: Iron agent (heme iron powder / Fe-containing fi : L, 4%)・304: Dextrin・・・・・・・・・・・・1g5: Oligosaccharide powder derived from Bakumondo・・・・3g6: Taurine・・・
・・・・・・・・・・・・307: Vitamin C・・・・・・
・・・・・・・・・758: Vitamin D1 ・・・・・・
...250 IO2: Royal Jelly...
...5010: Sweeteners (fructose, sucrose, etc.)...
...Appropriate amount: Acidulant (organic acids, etc.)...'
1sfl112: Surfactant・・・・・・・・・・・・
・Appropriate amount 13: Flavoring for beverages・・・・・・・・・・Minor amount 14: Make the total amount to 100 with purified water, stir and dissolve well, and after filtration, fill with carbon dioxide gas and put it in a container. lo
Fill each oml to make a product.

(Table 3) Results of the acrid sensory test of beverages (commentary on the sensory test method in Table 3) A summary of the findings by 6 children (elementary school students) and 3 adults.
We asked them to lick the powders of chitosan, B chitin, and C carboxymethyl chitin, and give a rating of 5 to the one that felt the most harsh.

O (zero) for something tasteless (something that doesn't feel good)
According to the evaluation value on a 6-level scale, a bottle containing 100 ml of beverages for each combination was handed over, and 10 to 30 m
These are the results of a test (tasting) of about 1 cup in the mouth. As shown in the previous table (Table 3), the combined use of a calcium agent and an iron agent results in less harshness. Furthermore, if carboxymethyl chitin is used, it is possible to produce products that are completely free from harshness.

(Considerations when using polysaccharide components) Conventionally, some components with a certain type of polysaccharide structure have been ingested for a long period of time in large quantities.

There was a concept that there are substances that capture trace amounts of various metal ions called ``mineral components'' that are necessary in the ecology and excrete them from the body, and that sufficient consideration must be taken when using them.

In fact, people who are said to be obese, have rough skin, mineral deficiency, especially allergic symptoms presumed to be due to calcium deficiency, anemia symptoms thought to be due to iron deficiency, or young elementary school students who are in their growing stage. In cases such as high school students whose teeth and bones were not in good condition, it was refined into some kind of edible product. Carbohydrates.

Ingredients with a fibrous polysaccharide structure containing them, and furthermore,
Changes in dietary habits, such as the use of certain seasoning ingredients and general-purpose fillers, etc.For example, the advent of the age of various processed foods and instant foods, and the frequency of use of fillers, etc., which have been used for this purpose. Some speculate that the increase in the number of cases may be one of the causes.

In other words, when it is said that calcium and iron deficiencies are due to unbalanced dietary fiber polysaccharides, according to the present invention,
It is also possible to supplement this, and it has the advantage that it can be used by everyone from infants to the elderly, who tend to eat unbalanced foods, as a supplementary food for beauty and all.

``Example 1'' An elementary school student (a third-year elementary school girl) was diagnosed with allergic dermatitis, and her symptoms included a rash that always appeared on her back and face when she ate omoji, and a child with itching. 1. Drinking (tasting) with the consent of parents and attending physician.
This is from when I received it.

The administration method was 1 bottle per day (roomll) for 15 days, and on the 7th day, the subjects ate Osochi.Afterwards, 51 patients were checked for the presence or absence of rash symptoms, but no symptoms were observed. So, on the 100th day, I asked them to eat the mochi again.

However, since no abnormalities were observed during the drinking (administration) period, the prescription/combination is disclosed here.

Although we would like to avoid making any conclusions about the effectiveness based on a single case, this child has already had experience taking processed foods (health foods) containing certain types of fibrous polysaccharides for the purpose of improving his constitution. Yes, in that case, rash symptoms may be seen.
Compared to the conventional one, considering that there is a history of discontinuing taking it.

It was estimated that this is more preferable.

(Beverage prescription & combination 2 mg/rooml) l: Carboxymethyl chitin powder...702 Calcium agent (calcium lactate powder) 5003: Iron agent (heme iron powder/
Fe content: 1.4%)・304: Dextrin mouth・-
-----・--tg5: Oligosaccharide powder derived from Bakumondo・
・・・3g6: Taurine・・・・・・・・・・・・
・307: Vitamin C・・・・・・・・・・75
8: Vitamin D8...1...250 lll9
= Royal jelly...501O: Sweetener (fructose, sucrose, etc.)...Appropriate amount 11: Acidulant (organic acids, etc.)...Appropriate amount 12: Surfactant・・・・・・・・・・・・Appropriate amount 13: Beverage flavoring・
・・・・・・・・・・・・Minor amount 14: Make the total amount to 100 with purified water, then stir and dissolve. After filtering, a container filled with carbon dioxide gas: 100ml each was used. .

Claims (2)

[Claims] (1) A formulation containing a plant-derived or microbial-derived polysaccharide component and any one of chitin, chitosan, and carboxymethyl chitin, which is characterized by containing a calcium agent and an iron agent as essential components. Processed food or beverage. (2) The processed food or drink according to claim 1, wherein the iron agent is heme iron.