JPH0367564A - Powder formed food - Google Patents
Powder formed foodInfo
- Publication number
- JPH0367564A JPH0367564A JP1203235A JP20323589A JPH0367564A JP H0367564 A JPH0367564 A JP H0367564A JP 1203235 A JP1203235 A JP 1203235A JP 20323589 A JP20323589 A JP 20323589A JP H0367564 A JPH0367564 A JP H0367564A
- Authority
- JP
- Japan
- Prior art keywords
- powder
- binder
- pine
- molded
- raw material
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000000843 powder Substances 0.000 title claims abstract description 52
- 235000013305 food Nutrition 0.000 title claims abstract description 12
- 239000011230 binding agent Substances 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 16
- 235000011613 Pinus brutia Nutrition 0.000 claims description 16
- 241000018646 Pinus brutia Species 0.000 claims description 16
- 238000000465 moulding Methods 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000011369 resultant mixture Substances 0.000 abstract 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 8
- 241001236215 Pinus parviflora Species 0.000 description 6
- 239000011812 mixed powder Substances 0.000 description 6
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 5
- 239000011575 calcium Substances 0.000 description 5
- 229910052791 calcium Inorganic materials 0.000 description 5
- 235000013402 health food Nutrition 0.000 description 5
- 230000014759 maintenance of location Effects 0.000 description 5
- 229920002261 Corn starch Polymers 0.000 description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 4
- 229930003268 Vitamin C Natural products 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 239000008120 corn starch Substances 0.000 description 4
- 229940099112 cornstarch Drugs 0.000 description 4
- 235000019154 vitamin C Nutrition 0.000 description 4
- 239000011718 vitamin C Substances 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 235000018553 tannin Nutrition 0.000 description 3
- 229920001864 tannin Polymers 0.000 description 3
- 239000001648 tannin Substances 0.000 description 3
- 241000269851 Sarda sarda Species 0.000 description 2
- 235000001916 dieting Nutrition 0.000 description 2
- 230000037228 dieting effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 229920001542 oligosaccharide Polymers 0.000 description 2
- 150000002482 oligosaccharides Chemical class 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 240000004670 Glycyrrhiza echinata Species 0.000 description 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 229940010454 licorice Drugs 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 1
- 235000019187 sodium-L-ascorbate Nutrition 0.000 description 1
- 239000011755 sodium-L-ascorbate Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- General Preparation And Processing Of Foods (AREA)
- Formation And Processing Of Food Products (AREA)
Abstract
Description
この発明は、例えば、健康食品などの粉末成形食品に関
する。The present invention relates to powdered molded foods such as health foods.
昨今の健康食ブームにともない、ビタミンＣ（Ｌ−アス
コルビン酸ナトリウム）やカルシウムの粉末を錠剤等に
成形して、ビタミンＣやカルシウムなどの栄養分の摂取
を容易にした健康食品が多く出回っている。
通常、この種の錠剤等の成形品は、ビタ、ξンＣやカル
シウム等の原料粉末が、単独で成形しても保型性が悪い
ため、結合剤としてコンスターチ。
ゼラチン、乳糖等が混合され、この混合粉末を成形する
ことにより形成されている。With the recent health food boom, many health foods have become available in which vitamin C (sodium L-ascorbate) and calcium powders are formed into tablets, etc., making it easy to take in nutrients such as vitamin C and calcium. Usually, this kind of tablets and other molded products use cornstarch as a binder because raw material powders such as Vita, ξnC, and calcium have poor shape retention even when molded alone. It is formed by mixing gelatin, lactose, etc. and molding this mixed powder.
しかしながら、これら従来の結合剤は、水などへの崩壊
性が悪いため、錠剤等の成形品が胃腸内で十分に消化さ
れず、一部が便になってそのまま排出されてしまい、原
料粉末の栄養分を十分に吸収させることができないと言
う問題がある。さらに、これらの結合剤は、栄養価が高
く、ダイエツトなどには不向きであると言う問題もあっ
た。
この発明は、このような事情に鑑みて、保型性がよく、
しかも、崩壊性に優れ、所望の栄養分が十分に吸収でき
る粉末成形食品を提供することを目的としている。However, these conventional binders have poor disintegration properties in water, etc., so molded products such as tablets are not fully digested in the gastrointestinal tract, and some of them are excreted as feces. The problem is that nutrients cannot be absorbed sufficiently. Furthermore, these binders have a high nutritional value and are not suitable for diets. In view of these circumstances, this invention has good shape retention and
Moreover, it is an object of the present invention to provide a powdered molded food that has excellent disintegrability and can sufficiently absorb desired nutrients.
この発明はこのような目的を達成するために、原料粉末
と結合剤粉末と混合された混合物が所望の形状に成形さ
れてなる粉末成形食品において、結合剤粉末として松毬
の粉末が用いられていることを特徴とする粉末成形食品
を要旨としている。In order to achieve such an object, the present invention uses pine conch powder as the binder powder in a powder-formed food product in which a mixture of raw material powder and binder powder is molded into a desired shape. This article focuses on powder molded foods that are characterized by:
上記構成により、この発明にかかる粉末成形食品は、松
毬の粉末により保型性が高められる。しかも、松毬の粉
末は、水で崩壊しやすく、成形品が体内に入ると直ちに
崩壊する。With the above structure, the shape retention of the powdered molded food according to the present invention is enhanced by the pine conch powder. Moreover, pine conch powder is easily disintegrated by water, and immediately disintegrates when the molded product enters the body.
以下に、この発明を実施例を参照しつつ詳しく説明する
。
成形食品の原料粉末としては、特に限定されないが、例
えば、ビタミンＣ１カルシウム、ヨーグルトパウダー、
カツオ粉末等が挙げられる。
松毬の粉末としては、特に限定されないが、例えば、五
葉松の松毬の粉末等が挙げられる。
なお、粉末は、５０＃ｍ以下で、出来るだけ細かく粒度
で、その粒度も揃っているものが好ましい。
粒度が５０−を超えると、食感（舌ざわり）、原料との
混合性、製品の保型性、製品の崩壊性等に悪影響を与え
る虞がある。
（実施例１〉
五葉松の松毬粉末３００ｇ、ビタミンＣ粉末３００ｇ、
還元麦芽糖粉末２００ｇ、甘草粉末５０ｇを混合機に入
れ混合したのち、この混合粉末を打錠機で直接打錠して
、直径９ＩＩＩＩＩ、厚さ３．６１ｍ、重１２００■の
錠剤を得た。この錠剤の硬度を測定したところ６．５
ｋｇであった。
（実施例２）
五葉松の松毬粉末４００ｇ、ビタミンＣ粉末２００ｇ、
上白＄Ｆ！４００ｇを混合機に入れ混合したのち、この
混合粉末を打錠機で直接打錠して、縦１４ＩＩＩＩ１１
横１１ｍ、厚さ４ＩＩＩＩ１重量１０００■の打菓子を
得た。この打菓子の硬度を測定したところ４ｋｇであっ
た。
（実施例３）
五葉松の松毬粉末１５０ｇ、カルシウム粉末１８０ｇ、
メイオリゴ糖粉末２００ ｇ、乳Ｉｔ！４７０ｇを混合
機に入れ混合したのち、この混合粉末を打錠機で直接打
錠して、直径１５閣、厚さ５ＩＩＩＩ、重量５００にの
錠剤を得た。この錠剤の硬度を測定したところ７．５ｋ
ｇであった。
（実施例４）
五葉松の松毬粉末１００ｇ、ヨーグルト粉末１００ｇ、
クエン酸ナトリウム３０ｇ１ブドウ塘５６０ｇ、メイオ
リゴ糖粉末２１０ｇを混合機に入れ混合したのち、この
混合粉末を打錠機で直接打錠して、直径１５ｍｍ、厚さ
５ｍｍ、重量５００■の錠剤を得た０、この錠剤の硬度
を測定したところ７ｋｇであった。
（実施例５）
五葉松の松毬粉末１５０ｇ、カツオ粉末２００ｇ１梅肉
粉末１００ｇ、ブドウＩ！５５０ｇを混合機に入れ混合
したのち、この混合粉末を打錠機で直接打錠して、直径
１０ｍｍ、厚さ３．５ ａｍ、重量１８０ｍｇの錠剤を
得た。この錠剤の硬度を測定したところ４ ｋｇであっ
た。
なお、よ記実施例での硬度は、本屋式硬度計を用いて測
定した。
また、五葉松の松毬粉末のみ、ブドウ糖のみ、コーンス
ターチのみ、のそれぞれの粉末を打錠機にて打錠して直
径９ＩＩＩＩ１１厚さ４．６ｍ、重量２９０■、硬度１
４ｋｇの錠剤を作り、崩壊性試験機を用いて、この錠剤
の崩壊性テストを行った結果、６０秒で水分を吸収して
完全に崩壊することが判った。この高崩壊性の原因は、
松毬粉末中に４０％も含まれる食物繊維が水分の吸収性
を高めるからであると推測される。また、松毬粉末中に
は、さらに、タンニンが６．７％と高比率で含有されて
いる。したがって、松毬粉末を結合剤として用いること
により、最近自然健康食品として注目されている食物繊
維やタンニンも同時に吸収できると言う利点もある。
一方、ブドウ糖のみの直径９Ｍ、厚さ４．６閣、重量５
００■、硬度１４ｋｇの錠剤、コーンスターチのみの直
径９ｍｓ、厚さ４．６−１重量３５０■、硬度１４ｋｇ
の錠剤のそれぞれについて崩壊性テストを行ったところ
、ブドウ糖のみの場合崩壊時間が１３分で、コーンスタ
ーチのみの場合崩壊時間が３分と松毬粉末に比べ崩壊性
が悪かった。The present invention will be explained in detail below with reference to Examples. The raw material powder for molded foods is not particularly limited, but includes, for example, vitamin C1 calcium, yogurt powder,
Examples include bonito powder. The powder of pine cones is not particularly limited, and examples include powder of pine cones. It is preferable that the powder has a particle size of 50 #m or less, is as fine as possible, and has a uniform particle size. If the particle size exceeds 50, there is a possibility that the texture (texture), mixability with raw materials, product shape retention, product disintegration, etc. may be adversely affected. (Example 1) 300 g of Goyomatsu pine cone powder, 300 g of vitamin C powder,
After 200 g of reduced maltose powder and 50 g of licorice powder were mixed in a blender, the mixed powder was directly compressed using a tablet machine to obtain tablets with a diameter of 9III, a thickness of 3.61 m, and a weight of 1200 square meters. The hardness of this tablet was measured and was 6.5.
It was kg. (Example 2) 400g of Goyomatsu pine cone powder, 200g of vitamin C powder,
Kamishiro $F! After putting 400g into a blender and mixing, this mixed powder is directly compressed into tablets with a tablet machine to form vertical 14III11 tablets.
A baked confectionery with a width of 11 m and a thickness of 4III cm and a weight of 1000 cm was obtained. The hardness of this confectionery was measured and found to be 4 kg. (Example 3) 150 g of Goyomatsu pine cone powder, 180 g of calcium powder,
May oligosaccharide powder 200 g, milk It! After 470 g was placed in a mixer and mixed, the mixed powder was directly compressed using a tablet machine to obtain tablets with a diameter of 15 mm, a thickness of 5 mm, and a weight of 500 mm. The hardness of this tablet was measured to be 7.5k.
It was g. (Example 4) 100g of Goyomatsu pine cone powder, 100g of yogurt powder,
After putting 30 g of sodium citrate, 560 g of meioligosaccharide powder, and 210 g of oligosaccharide powder into a blender and mixing them, this mixed powder was directly compressed with a tablet machine to obtain tablets with a diameter of 15 mm, a thickness of 5 mm, and a weight of 500 square meters. 0. The hardness of this tablet was measured and was 7 kg. (Example 5) 150g of Goyomatsu pine cone powder, 200g of bonito powder, 100g of plum meat powder, Grape I! After 550 g was mixed in a mixer, the mixed powder was directly compressed using a tablet machine to obtain tablets with a diameter of 10 mm, a thickness of 3.5 am, and a weight of 180 mg. The hardness of this tablet was measured and was 4 kg. In addition, the hardness in the above examples was measured using a bookstore type hardness meter. In addition, Goyomatsu powder only, glucose only, and cornstarch only were compressed into tablets using a tablet machine, diameter 9III11, thickness 4.6m, weight 290■, hardness 1.
A 4 kg tablet was prepared and a disintegration test was conducted on the tablet using a disintegration tester. As a result, it was found that the tablet absorbed water and completely disintegrated in 60 seconds. The cause of this high disintegration is
This is thought to be because the dietary fiber, which is included in pine confection powder at 40%, increases water absorption. In addition, the pine conch powder further contains tannin at a high ratio of 6.7%. Therefore, by using pine conch powder as a binder, there is also the advantage that dietary fiber and tannins, which have recently been attracting attention as natural health foods, can be absorbed at the same time. On the other hand, the diameter of glucose alone is 9M, the thickness is 4.6 meters, and the weight is 5 meters.
00■, hardness 14kg tablet, cornstarch only diameter 9ms, thickness 4.6-1 weight 350■, hardness 14kg
When a disintegration test was conducted on each of the tablets, the disintegration time was 13 minutes with glucose alone, and 3 minutes with cornstarch alone, which was worse than pine confection powder.
この発明にかかる粉末成形食品は、以上のように、原料
粉末と結合剤粉末と混合された混合物が所望の形状に成
形されてなる粉末成形食品において、結合剤粉末として
松毬の粉末が用いられているので、保型性がよく、水に
崩壊しやすく、成形品が体内に入ると直ちに崩壊して、
成形品中の栄養成分を効率よく体内に吸収させることが
できる。
さらに、従来のダイエツト等の目的には、不必要な取分
を減らすことができ、ダイエツト等にも役立つ効果を奏
する。しかも、最近自然健康食品として注目されている
食物繊維やタンニンも同時に吸収できると言う利点もあ
る。As described above, the powder molded food according to the present invention is a powder molded food in which a mixture of raw material powder and binder powder is molded into a desired shape, in which pine conch powder is used as the binder powder. Because it has good shape retention and disintegrates easily in water, it disintegrates immediately when the molded product enters the body.
The nutritional components in the molded product can be efficiently absorbed into the body. Furthermore, unnecessary portions can be reduced for conventional purposes such as dieting, and this has an effect that is useful for dieting and the like. What's more, it also has the advantage of being able to absorb dietary fiber and tannins, which have recently attracted attention as natural health foods.
Claims (1)
の形状に成形されてなる粉末成形食品において、結合剤
粉末として松毬の粉末が用いられていることを特徴とす
る粉末成形食品。(1) A powder-molded food product obtained by molding a mixture of raw material powder and binder powder into a desired shape, characterized in that pine conch powder is used as the binder powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1203235A JP2868792B2 (en) | 1989-08-04 | 1989-08-04 | Powder molded food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1203235A JP2868792B2 (en) | 1989-08-04 | 1989-08-04 | Powder molded food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0367564A true JPH0367564A (en) | 1991-03-22 |
| JP2868792B2 JP2868792B2 (en) | 1999-03-10 |
Family
ID=16470684
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1203235A Expired - Fee Related JP2868792B2 (en) | 1989-08-04 | 1989-08-04 | Powder molded food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2868792B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010220547A (en) * | 2009-03-24 | 2010-10-07 | Meiji Seika Kaisha Ltd | Baked confectionary obtained by using crushed material of baked confectionary |
-
1989
- 1989-08-04 JP JP1203235A patent/JP2868792B2/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010220547A (en) * | 2009-03-24 | 2010-10-07 | Meiji Seika Kaisha Ltd | Baked confectionary obtained by using crushed material of baked confectionary |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2868792B2 (en) | 1999-03-10 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |