JPH0387158A - Food of bottle gourd powder and its production - Google Patents
Food of bottle gourd powder and its productionInfo
- Publication number
- JPH0387158A JPH0387158A JP1222930A JP22293089A JPH0387158A JP H0387158 A JPH0387158 A JP H0387158A JP 1222930 A JP1222930 A JP 1222930A JP 22293089 A JP22293089 A JP 22293089A JP H0387158 A JPH0387158 A JP H0387158A
- Authority
- JP
- Japan
- Prior art keywords
- yugao
- alcohol
- food
- fruit powder
- granules
- 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 57
- 235000013305 food Nutrition 0.000 title claims abstract description 23
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- 244000303847 Lagenaria vulgaris Species 0.000 title abstract 3
- 235000009797 Lagenaria vulgaris Nutrition 0.000 title abstract 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000013399 edible fruits Nutrition 0.000 claims description 50
- 239000008187 granular material Substances 0.000 claims description 32
- 239000000203 mixture Substances 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 abstract description 4
- 238000004898 kneading Methods 0.000 abstract description 2
- 235000011869 dried fruits Nutrition 0.000 abstract 2
- 239000007864 aqueous solution Substances 0.000 abstract 1
- 239000011259 mixed solution Substances 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 238000003756 stirring Methods 0.000 description 9
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 description 8
- 238000001035 drying Methods 0.000 description 6
- 230000036344 tooth staining Effects 0.000 description 5
- 241000186000 Bifidobacterium Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000005469 granulation Methods 0.000 description 4
- 230000003179 granulation Effects 0.000 description 4
- 239000000314 lubricant Substances 0.000 description 4
- 235000019359 magnesium stearate Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 229920000742 Cotton Polymers 0.000 description 2
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 2
- 210000000621 bronchi Anatomy 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 239000000428 dust Substances 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 230000005484 gravity Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- -1 sucrose fatty acid ester Chemical class 0.000 description 2
- 239000011593 sulfur Substances 0.000 description 2
- 229910052717 sulfur Inorganic materials 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010056325 Faecaloma Diseases 0.000 description 1
- 208000008415 Fecal Impaction Diseases 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 244000020551 Helianthus annuus Species 0.000 description 1
- 235000003222 Helianthus annuus Nutrition 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 239000002202 Polyethylene glycol Substances 0.000 description 1
- 208000015634 Rectal Neoplasms Diseases 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- CJZGTCYPCWQAJB-UHFFFAOYSA-L calcium stearate Chemical compound [Ca+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O CJZGTCYPCWQAJB-UHFFFAOYSA-L 0.000 description 1
- 239000008116 calcium stearate Substances 0.000 description 1
- 235000013539 calcium stearate Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000005056 compaction Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000003958 fumigation Methods 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 230000008991 intestinal motility Effects 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- 235000019449 other food additives Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 229920001223 polyethylene glycol Polymers 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002062 proliferating effect Effects 0.000 description 1
- XTUSEBKMEQERQV-UHFFFAOYSA-N propan-2-ol;hydrate Chemical compound O.CC(C)O XTUSEBKMEQERQV-UHFFFAOYSA-N 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 206010038038 rectal cancer Diseases 0.000 description 1
- 201000001275 rectum cancer Diseases 0.000 description 1
- 235000020095 red wine Nutrition 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000002522 swelling effect Effects 0.000 description 1
- 239000000454 talc Substances 0.000 description 1
- 229910052623 talc Inorganic materials 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
- 229930003231 vitamin Natural products 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野）
本発明は、栄養食品として好適な顆粒状または錠剤状の
夕顔粉末食品およびその製造方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a granular or tablet-shaped Yugao powder food suitable as a nutritional food and a method for producing the same.
夕顔の果実は、糖分、繊維質、蛋白質、ビタミン、カル
シウム、ペクチンなどをバランス良く含んでいることか
ら、わが国では古来より食用として供されてきた。例え
ば寿司や味噌汁の具として賞味されている干瓢は、夕顔
の果肉を帯状にスライスして乾燥させたものである。Yugao fruit has been eaten in Japan since ancient times because it contains a good balance of sugar, fiber, protein, vitamins, calcium, and pectin. For example, kanhyo, which is enjoyed as an ingredient in sushi and miso soup, is made by slicing the pulp of the yugao into strips and drying it.
近年、夕顔果実の栄養価が注目されるようになり、これ
を粉末化したものがパン類、麺類、菓子類、乳製品、魚
肉（畜肉）加工食品、スープなどの添加物として利用さ
れつつある。また最近、夕顔果実には、食物繊維が多量
に含まれていること（特開昭６３−３２４５８号）や、
ビフィドバクテリウム菌（ビフィズス菌）を選択的に、
かつ顕著に増殖する作用のあること（特願昭６２−１２
３７６１号）が見出された。食物繊維は、腸の運動を活
発にし、宿便を解消する効果のあることや、これを多く
摂取する民族に直腸ガンの少ないことが知られてきたた
め、ここ数年特に注目を浴びている食品である。またビ
フィズス菌は、腸内腐敗生成物の抑制、下痢、便秘症の
改善などの生理的効果を有することが立証されている。In recent years, the nutritional value of Yugao fruit has attracted attention, and its powdered form is being used as an additive in breads, noodles, confectionery, dairy products, processed fish (livestock) foods, soups, etc. . In addition, it has recently been discovered that Yugao fruit contains a large amount of dietary fiber (Japanese Patent Application Laid-Open No. 63-32458).
selectively against Bifidobacterium (Bifidobacterium),
and has a remarkable proliferative effect (patent application 1986-12)
No. 3761) was discovered. Dietary fiber is a food that has received particular attention in recent years, as it has been known that it has the effect of activating intestinal motility and eliminating fecal impaction, and that ethnic groups that consume large amounts of dietary fiber have a lower incidence of rectal cancer. be. Bifidobacteria have also been proven to have physiological effects such as suppressing intestinal putrefaction products and improving diarrhea and constipation.
（発明が解決しようとする課題）
ところが上記した夕顔果実の粉末は、その粒径が極めて
微細なために取り扱いが不便であることから、食品とし
ての用途範囲が限られていた。例えばこの夕顔果実粉末
をそのままで食する場合には、気管支に吸入され易い、
粉末に粘着性があるために歯や歯茎に粘り着く、などの
理由から非常に食べづらいという欠点があった。また、
この夕顔果実粉末は錠剤成形性が乏しいため、錠剤化も
困難であった。さらに、この夕顔果実粉末を他の食品と
混合する場合には、混合時に撹拌装置の内壁に付着して
ロスが生じ易い、夕顔果実粉末同士が自己凝集し易い、
などの理由から秤量や他の食品との混合に支障を来すと
いう欠点があった。(Problems to be Solved by the Invention) However, the above-mentioned Yugao fruit powder has a very fine particle size and is inconvenient to handle, so its range of uses as a food product has been limited. For example, if you eat this Yugao fruit powder as it is, it will be easily inhaled into the bronchi.
The disadvantage was that the powder was sticky and would stick to teeth and gums, making it extremely difficult to eat. Also,
Since this Yugao fruit powder had poor tablet formability, it was difficult to form it into tablets. Furthermore, when this Yugao fruit powder is mixed with other foods, it tends to adhere to the inner wall of the stirring device during mixing and cause loss, and the Yugao fruit powder tends to self-agglomerate.
For these reasons, it has the drawback of causing problems in weighing and mixing with other foods.
本発明の目的は、上記欠点を改善し、しかも夕顔果実粉
末特有の高膨潤性、水に対する分散性、風味およびビフ
ィズス菌増殖効果などを損なわない無添加・天然の夕顔
粉末食品を提供することにある。The purpose of the present invention is to provide an additive-free, natural Yugao powder food that improves the above-mentioned drawbacks and does not impair the high swelling properties, water dispersibility, flavor, and bifidobacteria growth effect that are unique to Yugao fruit powder. be.
本発明の上記ならびにその他の目的と新規な特徴は、以
下の詳細な説明および実施例によって一層明瞭になるで
あろう。The above and other objects and novel features of the present invention will become more apparent from the following detailed description and examples.
本発明は、夕顔果実粉末を単独で顆粒状に造粒した夕顔
粉末食品である。The present invention is a powdered evening glory food product in which evening glory fruit powder is individually granulated into granules.
本発明において用いる夕顔果実粉末は、夕顔果実（中心
部のいわゆるワタを含む果肉）、夕顔果肉または夕顔の
ワタの乾燥物を常法により粉末化したものである。夕顔
果実の乾燥物としては、例えば特開昭６３−３２４５８
号公報において開示されているような無漂白乾燥物（硫
黄燻蒸などの漂白、殺菌処理を施さないもの）を使用す
る。この無漂白乾燥物は、栄養に富み、かつ保存性に優
れているのみならず、硫黄などの有害物質を含まないた
め、夕顔果実粉末の原料として好適である。The Yugao fruit powder used in the present invention is obtained by powdering the Yugao fruit (pulp containing so-called cotton in the center), Yugao pulp, or dried Yugao cotton by a conventional method. For dried Yugao fruit, for example, Japanese Patent Application Laid-open No. 63-32458
An unbleached dry product (not subjected to bleaching such as sulfur fumigation or sterilization treatment) as disclosed in the above publication is used. This unbleached dried product is not only rich in nutrients and has excellent storage stability, but also contains no harmful substances such as sulfur, and is therefore suitable as a raw material for Yugao fruit powder.
また夕顔果実粉末は、食品衛生上安全なもの、すなわち
−殺生菌数が５×１０３個／９以下で、大腸菌群、サル
モネラ菌がいずれも陰性のものを使用すべきである。In addition, the Yugao fruit powder should be safe in terms of food hygiene, that is, the number of killed bacteria should be 5 x 103 cells/9 or less, and the powder should be negative for coliform bacteria and salmonella.
上記無漂白夕顔乾燥物の粉末を顆粒状にするには、この
粉末にアルコール−水混液を加えて混練し、造粒機にて
造粒する。造粒に適した夕顔果実粉末とアルコール−水
混液との割合は、前者が１重量部に対して後者が０．３
５〜０．７５重量部である。アルコールは、エタノール
やイソプロピルアルコールなどのような水溶性低級フル
コールを使用する。また、アルコール−水混液中のアル
コール濃度範囲は、４５〜９５重量％である。アルコー
ル濃度が４５重量％未満の場合は、造粒負荷が大きくな
るので造粒が困難となる。また、得られた顆粒の水への
崩壊、分散性や、錠剤成形性も極めて悪くなる。他方、
アルコール濃度が９５重量％を超えた場合は、粉末同士
の結合力が弱くなるので安定した顆粒を得ることが困難
となる。In order to make the powder of the unbleached dried sunflower into granules, an alcohol-water mixture is added to the powder, kneaded, and granulated using a granulator. The ratio of Yugao fruit powder and alcohol-water mixture suitable for granulation is 1 part by weight for the former and 0.3 part by weight for the latter.
It is 5 to 0.75 parts by weight. As the alcohol, water-soluble lower alcohols such as ethanol and isopropyl alcohol are used. Further, the alcohol concentration range in the alcohol-water mixture is 45 to 95% by weight. When the alcohol concentration is less than 45% by weight, the granulation load increases, making granulation difficult. Further, the disintegration and dispersibility of the obtained granules in water and tablet formability are also extremely poor. On the other hand,
When the alcohol concentration exceeds 95% by weight, the binding force between the powders becomes weak, making it difficult to obtain stable granules.
造粒機は、転動機構、圧密機構、撹拌機構および押出し
機構を備えたものを使用する。顆粒の形状は、球形、円
柱形、不定形など、いずれであってもよい。また、その
粒径も細かいものから大きいものまでいずれの範囲にあ
っても支障はない。The granulator used is one equipped with a rolling mechanism, a compaction mechanism, a stirring mechanism, and an extrusion mechanism. The shape of the granules may be spherical, cylindrical, irregular, or the like. Further, the particle size may be in any range from fine to large without any problem.
このようにして得られる本発明の夕顔果実粉末顆粒は、
水に対する崩壊、分散性が良好で、水を含んだときの膨
潤度は通常の夕顔果実粉末の１．４倍にも達し、かつ気
管支に吸入されることもなく、また後述する官能テスト
の結果から明らかなように、歯や歯茎に粘り着くことも
ないため、単独で食した場合でも非常に食べ易い。また
、取り扱い力Ｓ良好であり、例えば撹拌装置の内壁に付
着したり、顆粒同士が自己凝集したりすることがないた
め、他の食品との混合も容易である。The Yugao fruit powder granules of the present invention obtained in this way are:
It has good disintegration and dispersibility in water, and the degree of swelling when it contains water is 1.4 times that of regular Yugao fruit powder, and it is not inhaled into the bronchi, and the results of the sensory tests described below As is clear from this, it does not stick to teeth or gums, so it is very easy to eat even when eaten alone. In addition, the handling force S is good, and since the granules do not stick to the inner wall of a stirring device or self-agglomerate among themselves, it is easy to mix them with other foods.
本発明の夕顔果実粉末顆粒は、錠剤成形性が良好である
ため、錠剤化も容易である。錠剤化に際しては、錠剤成
形性の向上を目的として滑沢剤などを添加してもよい。The Yugao fruit powder granules of the present invention have good tablet formability and are therefore easy to form into tablets. During tabletting, a lubricant or the like may be added for the purpose of improving tablet formability.
滑沢剤としては、ステアリン酸、ステアリン酸マグネシ
ウム、ステアリン酸カルシウム、無水ケイ酸、タルク、
ポリエチレングリコール、結晶セルロース、蔗糖脂肪酸
エステル、グリセリン脂肪酸エステル、グルテン、デン
プン類を例示することができる。また、必要に応して他
の食品添加物、例えば甘味料、香料、着色剤、保存剤、
矯味剤などを添加してもよい。As lubricants, stearic acid, magnesium stearate, calcium stearate, silicic anhydride, talc,
Examples include polyethylene glycol, crystalline cellulose, sucrose fatty acid ester, glycerin fatty acid ester, gluten, and starch. In addition, other food additives such as sweeteners, flavoring agents, coloring agents, preservatives, etc. may be added as necessary.
Flavoring agents etc. may be added.
以下、実施例を用いて本発明の夕顔果実粉末顆粒の作用
、効果を説明する。Hereinafter, the functions and effects of the Yugao fruit powder granules of the present invention will be explained using Examples.
〔実施例１〕
■無漂白夕顔果実粉末１ｋｇをクイックニーグー（大和
化工製）に投入し、３５ Ｑｒｐｍ にて１分間撹拌混
合した後、撹拌しながら８０％（ＩＪ／ＩＪ）エタノー
ル−水混液５５０９を徐々に加え、引き続き２分間混練
した。得られた混練物を押出し造粒機（菊水製作所製、
１ｍｍφバスケット）で造粒した後、５５°Ｃの熱風乾
燥機中で乾燥減量値が３％以下になるまで乾燥し、オツ
シレーター（菊水製作所製、３２メツシユスクリーン）
で整粒して夕顔果実粉末顆粒７３０９を得た。次に、こ
の顆粒に滑沢剤としてステアリン酸マグネシウム０，５
％（Ｗ／ＩＪ）を加えて２分間混合し、打錠用顆粒を調
製した。次に、この打錠用顆粒を高速ロータリー打錠機
（Ｓ−３６型、菊水製作所製）で１錠１００ｍｇ（５，
５ｍｍφ）の錠剤に成形し、夕顔果実粉末錠５１３０錠
を得た。[Example 1] ■ 1 kg of unbleached Yugao fruit powder was put into Quick Nee Goo (manufactured by Daiwa Kako), stirred and mixed at 35 Qrpm for 1 minute, and then mixed with 80% (IJ/IJ) ethanol-water while stirring. 5509 was gradually added, followed by kneading for 2 minutes. The obtained kneaded material was extruded into a granulator (manufactured by Kikusui Seisakusho,
After granulation in a 1 mmφ basket), it was dried in a hot air dryer at 55°C until the loss on drying value became 3% or less, and then dried using an oscillator (manufactured by Kikusui Seisakusho, 32 mesh screen).
The powder was sized to obtain Yugao fruit powder granules 7309. Next, 0.5% magnesium stearate was added to the granules as a lubricant.
% (W/IJ) and mixed for 2 minutes to prepare granules for tabletting. Next, each tablet of 100 mg (5,
The mixture was molded into tablets with a diameter of 5 mm to obtain 5130 powdered Yugao fruit tablets.
■上記■の方法で得られた夕顔果実粉末顆粒、および比
較例として無漂白夕顔果実粉末をそれぞれ用意し、ゆる
み見掛は比重、粒度分布および発塵性を測定して両者の
取り扱い性を判断した。また、１０名のパネラ−による
官能テストを行い、食した時の口中での粘着性（歯ぬか
り）について判断した。さらに、上記■の方法で得られ
た夕顔果実粉末錠、および比較例として無漂白夕顔果実
粉末（ステアリン酸マグネシウム０．５％（Ｗ／Ｗ）を
添加）を直接錠剤化したものをそれぞれ用意し、硬度お
よび摩損率を測定して両者の錠剤成形性を判断した。こ
れらの結果を下記の表−１に示す。表中、口中での歯ぬ
かりについては、各パネラ−が試料２９を口に含んだ後
、水１００ ｄを用いて飲み下した結果、パネラ−全員
が歯ぬかりを感しなかった場合を○、４〜７名が歯ぬか
りを感しなかった場合を△、３〜６名が歯ぬかりを感じ
た場合を×と評価した。■Prepare Yugao fruit powder granules obtained by the method in ■ above and unbleached Yugao fruit powder as a comparative example, and measure the looseness, appearance, specific gravity, particle size distribution, and dust generation to judge the handling properties of both. did. In addition, a sensory test was conducted by 10 panelists, and the stickiness (stickiness) in the mouth when eaten was judged. Furthermore, the Yugao fruit powder tablets obtained by the above method (①) and, as a comparative example, unbleached Yugao fruit powder (added with 0.5% (W/W) magnesium stearate) directly formed into tablets were prepared. The tablet formability of both was determined by measuring the hardness and attrition rate. These results are shown in Table 1 below. In the table, regarding tooth stains in the mouth, when each panelist put Sample 29 in their mouth and then swallowed it with 100 d of water, ○ and 4 indicate that none of the panelists felt tooth stains. The evaluation was rated as △ if ~7 people did not feel tooth staining, and the rating was × if 3 to 6 people felt tooth staining.
（以下、余白）
９
表−１より明らかなように、本実施例の夕顔果実粉末顆
粒は、夕顔果実粉末に比べて取り扱い性、歯ぬかりおよ
び錠剤成形性がいずれも顕著に改善されていることが判
明した。(Hereinafter, blank space) 9 As is clear from Table 1, the Yugao fruit powder granules of this example have significantly improved handling properties, stickiness, and tablet formability compared to Yugao fruit powder. There was found.
〔実施例２〕
無漂白夕顔果実粉末３ ｋｇをクイックニーダ−（大和
化上製）に投入し、３５０ｒρｍにて１分間撹拌混合し
た後、撹拌しながら９５％（ＩＪ／ＩＪ）エタノール−
水混液２２４０９を徐々に加え、引き続き２分間混練し
た。得られた混線物をスピードミル（大和化上製）で造
粒した後、５５°Ｃの熱風乾燥機中で乾燥減量値が２％
以下になるまで乾燥し、スピードミル（大和化上製、１
２メツシユバスケツト）で整粒して夕顔果実粉末顆粒２
９１０９を得た。この夕顔果実粉末顆粒のゆるみ見掛は
比重、粒度分布および発塵性を測定した結果を下記の表
−２に示す。[Example 2] 3 kg of unbleached Yugao fruit powder was put into a quick kneader (manufactured by Yamato Kajo), stirred and mixed at 350 rpm for 1 minute, and then mixed with 95% (IJ/IJ) ethanol while stirring.
Water mixture 22409 was gradually added and kneaded for 2 minutes. The resulting mixture was granulated using a speed mill (manufactured by Yamato Kajo), and the loss on drying was reduced to 2% in a hot air dryer at 55°C.
Dry until the following
2) Sort the granules into Yugao fruit powder granules in a mesh basket (2).
9109 was obtained. The loose appearance, specific gravity, particle size distribution, and dust generation of this Yugao fruit powder granule were measured and the results are shown in Table 2 below.
（以下、余白）
表−２
表−２より明らかなように、本実施例の夕顔果実粉末顆
粒は、非常に取り扱い易いことが判明した。また、水に
対する崩壊、分散性も良好であった。(Hereinafter, blank spaces) Table 2 As is clear from Table 2, the Yugao fruit powder granules of this example were found to be very easy to handle. Moreover, the disintegration and dispersibility in water were also good.
〔実施例３〕
無漂白夕顔果実粉末５ ｋｇをクイックニーダ−（大和
化上製）に投入し、３５０ｒρｍにて１分間撹拌混合し
た後、撹拌しながら９５％（Ｗ／ＩＪ）イソプロピルア
ルコール−水混液２７５０９を徐々に加え、引き続き２
分間混練した。得られた混練物を押し出し造粒機（雨水
製作所製）で造粒（１ｍｍφ）した後、５５°Ｃの熱風
乾燥機中で乾燥減量値が１％以下になるまで乾燥し、ス
ピードミル（大和化上製、２ ｍｍバスケット）で整粒
して夕顔果実粉末顆粒３９１０ｑを得た。[Example 3] 5 kg of unbleached Yugao fruit powder was put into a quick kneader (manufactured by Yamato Kajo), stirred and mixed at 350 rpm for 1 minute, and then mixed with 95% (W/IJ) isopropyl alcohol-water while stirring. Gradually add 27509 and continue to add 27509.
Kneaded for a minute. The obtained kneaded material was granulated (1 mmφ) using an extrusion granulator (manufactured by Amami Seisakusho), dried in a hot air dryer at 55°C until the loss on drying value became 1% or less, and then granulated using a speed mill (Yamato). The granules were sized using a 2 mm basket (manufactured by Kajo Co., Ltd.) to obtain 3910q of Yugao fruit powder granules.
本実施例の夕顔果実粉末顆粒は、取り扱い性および水に
対する崩壊、分散性が非常に良好であった。また、歯ぬ
かりも著しく改善されていた。The Yugao fruit powder granules of this example had very good handling properties, disintegration and dispersibility in water. In addition, tooth staining was also significantly improved.
（実施例４）
無漂白夕顔果実粉末３ ｋｇをクイックニーダ−（大和
化上製）に投入し、３５０ ｒＰｍにて１分間撹拌混合
した後、撹拌しながら４５％（Ｗ／ＩＪ）エタノール−
水混液１５００９を徐々に加え、引き続き２分間混練し
た。得られた混線物を６０°Ｃの熱風乾燥機中で乾燥減
量値が２％以下になるまで乾燥した後、オツシレーター
（雨水製作所製、１２メツシユスクリーン）で整粒して
夕顔果実粉末顆粒２９４０９を得た。本実施例の夕顔果
実粉末顆粒は、取り扱い性および水に対する崩壊、分散
性が非常に良好であった。また、歯ぬかりも著しく改善
されていた。(Example 4) 3 kg of unbleached Yugao fruit powder was put into a quick kneader (manufactured by Yamato Kajo), stirred and mixed at 350 rPm for 1 minute, and then mixed with 45% (W/IJ) ethanol while stirring.
Water mixture 15009 was gradually added and kneaded for 2 minutes. The obtained mixed material was dried in a hot air dryer at 60°C until the loss on drying value became 2% or less, and then sized with an oscillator (manufactured by Amami Seisakusho, 12 mesh screen) to obtain Yugao fruit powder granules 29409. I got it. The Yugao fruit powder granules of this example had very good handling properties, disintegration and dispersibility in water. In addition, tooth staining was also significantly improved.
〔実施例５〕
３
実施例２で得られた夕顔果実粉末顆粒９９５９に滑沢剤
としてステアリン酸マグネシウム５９を加えて１分間混
合し、打錠用顆粒を調製した。次に、この打錠用顆粒を
高速ロータリー打錠１！（Ｓ−３６型、雨水製作所製）
で−錠９０ｍｇの錠剤に成形し、夕顔果実粉末錠９４４
０錠を得た。実施例２で得られた夕顔果実粉末顆粒の錠
剤成形性は非常に良好であった。[Example 5] 3 Magnesium stearate 59 as a lubricant was added to Yugao fruit powder granules 9959 obtained in Example 2 and mixed for 1 minute to prepare granules for tableting. Next, this tableting granule was compressed into high-speed rotary tablets. (S-36 type, manufactured by Rainwater Seisakusho)
Formed into 90mg tablets, Yugao Fruit Powder Tablets 944
Obtained 0 tablets. The tablet formability of the Yugao fruit powder granules obtained in Example 2 was very good.
〔実施例６〕
無漂白夕顔果実粉末８００９、無漂白夕顔果実粉末で４
倍に希釈された梅肉エキス１９８９およびステビア２９
をクイックニーダ−（大和化上製）に投入し、３５０
ｒｐｍにて５分間撹拌混合した後、撹拌しながら赤ワイ
ン１５０９とエタノール４００９とからなる混液を徐々
に加え、引き続き２分間混練した。得られた混線物をス
ピードミル（大和化上製、２ｍｍへリンボーン）で造粒
し、５５°Ｃの熱風乾燥機中で乾燥減量値が２％以下に
なるまで乾燥した後、スピードミル（大和化上製、１２
メツシユバスケツト）で整粒して夕顔果実粉４
末顆粒９３０９を得た。本実施例の夕顔果実粉末顆粒は
、取り扱い性および水に対する崩壊、分散性が非常に良
好であった。また、歯ぬかりも著しく改善されていた。[Example 6] Unbleached Yugao fruit powder 8009, unbleached Yugao fruit powder 4
Double diluted plum meat extract 1989 and stevia 29
into a quick kneader (manufactured by Yamato Kajo), and
After stirring and mixing at rpm for 5 minutes, a mixture of red wine 1509 and ethanol 4009 was gradually added while stirring, and kneaded for 2 minutes. The resulting mixed material was granulated using a speed mill (Yawa Kajo Co., Ltd., 2 mm ringbone), dried in a hot air dryer at 55°C until the loss on drying value became 2% or less, and then Made in Japan, 12
The powder was sized using a mesh basket to obtain Yugao fruit powder granules 9309. The Yugao fruit powder granules of this example had very good handling properties, disintegration and dispersibility in water. In addition, tooth staining was also significantly improved.
以上の説明から明らかなように、本発明の夕顔果実粉末
顆粒は、夕顔果実粉末に比べて取り扱い性、歯ぬかりお
よび錠剤成形性が顕著に改善されており、夕顔粉末食品
として好適なものである。As is clear from the above description, the Yugao fruit powder granules of the present invention have significantly improved handling properties, stickiness, and tablet formability compared to Yugao fruit powder, and are suitable as Yugao powder foods. .
また、他の食品との混合も容易であることから、食品と
しての用途範囲も広い。Furthermore, since it is easy to mix with other foods, it has a wide range of uses as a food.
Claims (1)
末食品。 ２、請求項１記載の夕顔粉末食品を主に含有する錠剤。 ３、夕顔果実の無漂白乾燥物を粉末状となし、４５〜９
５重量％のアルコール濃度を有するアルコール−水混液
を前記粉末１重量部に対して０．３５〜０．７５重量部
の割合で加えて混練した後、顆粒状に造粒することを特
徴とする夕顔粉末食品の製造方法。 ４、前記アルコールがエタノールまたはイソプロピルア
ルコールであることを特徴とする請求項３記載の夕顔粉
末食品の製造方法。 ５、前記顆粒を打錠して錠剤化することを特徴とする請
求項３または４記載の夕顔粉末食品の製造方法。[Scope of Claims] 1. A powdered Yugao food obtained by granulating Yugao fruit powder alone. 2. A tablet mainly containing the powdered Yugao food according to claim 1. 3. Powdered unbleached dried product of Yugao fruit, 45-9
The method is characterized in that an alcohol-water mixture having an alcohol concentration of 5% by weight is added at a ratio of 0.35 to 0.75 parts by weight to 1 part by weight of the powder, kneaded, and then granulated into granules. A method for producing Yugao powder food. 4. The method for producing a powdered yukai food according to claim 3, wherein the alcohol is ethanol or isopropyl alcohol. 5. The method for producing a powdered Yugao food according to claim 3 or 4, characterized in that the granules are compressed into tablets.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1222930A JP2783857B2 (en) | 1989-08-31 | 1989-08-31 | Evening face powder food and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1222930A JP2783857B2 (en) | 1989-08-31 | 1989-08-31 | Evening face powder food and manufacturing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0387158A true JPH0387158A (en) | 1991-04-11 |
| JP2783857B2 JP2783857B2 (en) | 1998-08-06 |
Family
ID=16790096
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1222930A Expired - Fee Related JP2783857B2 (en) | 1989-08-31 | 1989-08-31 | Evening face powder food and manufacturing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2783857B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003250492A (en) * | 2001-12-28 | 2003-09-09 | Toyo Shinyaku:Kk | Food for chewing comprising granulated substance of barley young leaf powder |
| JP2003250493A (en) * | 2001-12-28 | 2003-09-09 | Toyo Shinyaku:Kk | Anticavity food comprising granulated substance of barley young leaf |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6332458A (en) * | 1986-07-24 | 1988-02-12 | Tokyo Tanabe Co Ltd | Bottle gourd (lagenaria siceraria standl.) food and production thereof |
-
1989
- 1989-08-31 JP JP1222930A patent/JP2783857B2/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6332458A (en) * | 1986-07-24 | 1988-02-12 | Tokyo Tanabe Co Ltd | Bottle gourd (lagenaria siceraria standl.) food and production thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003250492A (en) * | 2001-12-28 | 2003-09-09 | Toyo Shinyaku:Kk | Food for chewing comprising granulated substance of barley young leaf powder |
| JP2003250493A (en) * | 2001-12-28 | 2003-09-09 | Toyo Shinyaku:Kk | Anticavity food comprising granulated substance of barley young leaf |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2783857B2 (en) | 1998-08-06 |
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