JPH03130051A - Functional food - Google Patents

Abstract

PURPOSE:To obtain the subject food with suppressed bitterness ingredients or flavor without any unpleasant feeling and sustainedly administrable for a long period of tine by blending a mixture of Gymnema sylvestre R. Br. with a natural water-soluble polymer with a natural oil and lecithin derivative and filling the resultant composition in a capsule. CONSTITUTION:The objective food obtained by blending a mixture of Gymnema sylvestre R. Br. with a natural water-soluble polymer (e.g. agar, gum arabic, pullulan or casein) with a natural oil (e.g. safflower oil, squalene or linolenic acid) and a lacithin derivative and filling the prepared composition in a capsule.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention provides a capsule useful as a functional food.

[Prior Art] Gymnema has a blood sugar level increase control effect and is a substance useful in the treatment of so-called diabetes.

There are methods of using gymnema in combination with other tea products or medicinal plants to use it like tea, and products made into tablets using extracts and ingredients extracted and separated from gymnema. In these usage forms, it is difficult to ingest gymnema for a long period of time due to its unique bitterness and flavor components.

[Problem to be solved by the invention] Gymnema is a substance with a unique taste, and it is a plant that has the characteristic that even if you put it in your mouth and chew it, you will not feel the sweetness even if you drink a sweetener. . However, gymnema has a unique bitterness and flavor, which makes it a bit difficult to drink it in the air.

Even if you have an extract obtained from gymnema by hot water extraction or alcohol-based solvent extraction, or a tablet made from powdered gymnema leaves, when you put it in your mouth, the gymnema ingredients in the tablet will dissolve and the taste will be affected. It cannot be taken for a long period of time due to its bitter taste.

Although gymnema has excellent pharmacological effects such as blood sugar level increase suppressing effect and anti-cariogenic effect, its use is restricted for the above reasons. It is impossible to drink gymnema for a long period of time in order to suppress the rise in blood sugar levels, and the strong bitter taste of gymnema is a major hindrance to its application as a functional food or medicine.

[Means for Solving the Problems] The present invention solves the above-mentioned problems by using encapsulation technology. To provide a functional food whose capsule contents are emulsified in natural oil.

That is, the gymnema of the present invention is Gymnema sylvestre (
Gymnema 5ylvestre R, Br,
It is a climbing plant belonging to the Asclepiadaceae family (abbreviated as GS below) and is a plant that grows naturally in tropical and subtropical regions such as India and Southeast Asia.

The GS of the present invention includes dried GSS leaves that have been finely ground (for example, 150 to 250 grains), or fresh or dried GSS leaves that are cold-soaked or hot-soaked in water or an alcohol/water-based solvent, etc., for GS extraction. liquid can be obtained.

This GS extract can be concentrated by 1 separation or $! depending on the purpose.
It may be a manufactured product. Furthermore, it is possible to use a product obtained by separating the GS component and modifying the GS by chemically (for example, acid/alkali treatment) or enzymatic treatment.

The amount of GS used is arbitrarily determined depending on the manufacturing intention.

When using fine GS powder, the content is preferably 2 to 70% by weight, more preferably 20 to 40% by weight. In addition, when adding as an extract of GS, the content of the gymnemic acid derivative, which is an active ingredient of GS, is preferably 0.01 to 2.0% by weight, more preferably 0.05 to 1.0M%.

The natural water-soluble polymer used in the present invention is not particularly limited as long as it exhibits functions such as thickening, gelling properties, thickening stability, and shaping properties.

For example, seaweed mucilages include agar, carrageenan, furcellulan, alginic acid, etc., and vegetable water-soluble polymers include gum arabic, guar gum, locust bean gum, tamarind, pectin, konjac mannan, starch, and dextrin. etc. can be mentioned. Examples of water-soluble polymers produced by microorganisms include pullulan and xanta gum.

Other animal and vegetable protein water-soluble polymers include casein, gelatin, soybean protein, and wheat gluten. It is particularly preferred that these natural water-soluble polymers are used in combination to stabilize the emulsion of the gymnema composition by preventing separation of natural oil components or aggregation of oil components. The amount used is such that the viscosity of the composition of the GS component and the natural water-soluble polymer determined by the formulation of the GS becomes 1000 centipoise or more at 30°C. If the viscosity is less than 1000 centipoise, the stability of the capsule contents decreases, and the capsule may melt or deform, which is not preferable.

An organic acid and/or a salt thereof is added to the natural water-soluble polymer in order to stabilize the contents of the capsule. Examples include malic acid, tartaric acid, fumaric acid, food acids, citrus fruit juices, and their salts. Inorganic acids or their salts (for example, phosphoric acid, trisodium phosphate, etc.) can also be used, but they are not so preferred because they are functional foods.

The amount of the organic acid or its salt to be used is an amount that stabilizes the contents of the capsule and is not particularly limited. Preferably, the amount is such that the pH of the capsule contents is 1.7 to 3.6.

The natural oil of the present invention is added to form an oil phase so that water in the capsule contents does not migrate to the capsule coating agent. It is also blended to combine the medicinal and nutritional effects of natural oils.

Natural oils include animal oils, vegetable oils, and oils derived from animals and plants, and vegetable oils include safflower oil, safflower oil, evening primrose oil, coconut oil, soybean oil, olive oil, jojoba oil, avocado oil, and wheat germ oil. , as animal oil, screen;
Examples of oils derived from animal and vegetable oils include stingray oil, mink oil, and eel oil.

Preferably, it is a natural oil that does not precipitate crystals at low temperatures, and can be used alone or in combination.

The amount of natural oil used is 2% based on the weight of the capsule contents.
The above amount is preferably 30 to 60% by weight. Addition amount is 2
If the amount of M is less than %, the stability of the product is not good, moisture movement is likely to occur, and the capsule coating agent is undesirably melted or deformed.

The lecithin derivatives of the present invention are extracted and separated from substances contained in soybeans, egg yolks, wheat germs, eels, animal organs, etc. Additionally, extracted, separated, and purified lecithin is chemically modified (e.g., acid or alkali treatment).
Products modified by enzymatic treatment etc. can also be used.

The action of the lecithin derivative can change the balance between the composition of the GS natural water-soluble polymer and the natural oil component, improve the dispersibility in water, and improve the physical properties of the capsule contents.

In addition, due to the composition of lecithin derivatives and the effect of choline, which is a precept, it prevents fatty liver and also has the effect of lowering blood cholesterol.

The amount of lecithin derivative used is 1 to 10% of the weight of the capsule contents.
30%, preferably 3 to 20% is more preferred.

If it is less than 1% by weight, it is difficult to expect the above effects, and 3
When it is 0% by weight, the flavor of the lecithin derivative comes out strongly,
This causes discomfort and increases manufacturing costs.

A conventional method is used to uniformly mix the natural oil, GS, and natural water-soluble polymer composition. For example, a disper mixer, a homogen mixer, a colloid mill, etc. can be used.

It is optional to add other compounding agents to the capsule contents, such as vitamins, minerals, amino acids, etc. for nutritional reinforcement, coloring agents, antioxidants, etc., within a range that does not impair the purpose of the present invention.

The capsule contents of the main machine can then be filled according to conventional methods. For example, it can be manufactured by a filling method such as a dipping method, a punching method, or a dropping method.

<Example> The present invention will be explained in more detail below with reference to Examples.

The present invention is not limited to these examples.

Example 1 Gymnema sylvestre (GS) fine powder 200, meshupas 50B, 50 parts of purified water, 1 part of gum arabic, 4 parts of pullulan, 10 parts of dextrin, and 2.5 parts of citric acid were dispersed and heated to 60°C to form a dispersion liquid. shall be.

Meanwhile, heat 50 parts of evening primrose oil to 60°C and add soybean lecithin to 7.
Mix 5 parts uniformly to make an emulsion. The dispersion prepared in this emulsion was stirred with a colloid mill until it became homogeneous to obtain capsule contents.

On the other hand, to prepare a capsule coating agent, 80 parts of purified gelatin, 25 parts of sorbitol, and 60 parts of purified water were swollen by water absorption.
Heat to 0''C to uniformly decompose F4 to obtain a capsule coating agent.

A functional food according to the present invention was produced by filling and molding the capsule coating agent with the previously prepared capsule contents using a rotary punching method.

The content of this capsule was 400 trg and the capsule coating agent was 120 tg.

Example 2 500g of purified water was added to 100g of Gymnema sylvestre, extracted by heating for 24 hours, filtered, and concentrated using a rotary evaporator to obtain 180g of GS extract.

30 parts of this GS extract, 30 parts of purified water, 4 parts of gum arabic
11 parts of dextrin and 2.3 parts of malic acid were added and dispersed, and heated to 60°C to form a dispersion.

The i-fat food of the present invention was produced in the same manner as in Example 1.

Example 3 A functional food of the present invention was produced in the same manner as in Example 2, except that the evening primrose oil used in Example 2 was replaced with 40 parts of wheat germ oil, 10 parts of γ-linoleic acid, and 1.0 part of natural vitamin E.

Example 4 A functional food of the present invention was produced in the same manner as in Example 3, except that 6.0 parts of egg yolk lecithin was used instead of soybean lecithin.

[Effects of the Invention] The functional food of the present invention is characterized by suppressing bitterness components and flavor by encapsulating Gymnema sylvestre, thereby making it possible to take it for a long period of time without causing discomfort.

Claims (1)

[Scope of Claims] 1) A functional food in which a capsule is filled with a composition comprising a mixture of gymnema and a natural water-soluble polymer, combined with a natural oil and a lecithin derivative. 2) The functional food according to claim 1, wherein the natural water-soluble polymer contains an organic acid and/or a salt thereof.