JPH11276080A - Momordica grosvenori swingle fruit candy, beta-carotene candy and momordica grosvenori swingle fruit-beta-carotene candy and their production - Google Patents
Momordica grosvenori swingle fruit candy, beta-carotene candy and momordica grosvenori swingle fruit-beta-carotene candy and their productionInfo
- Publication number
- JPH11276080A JPH11276080A JP10098170A JP9817098A JPH11276080A JP H11276080 A JPH11276080 A JP H11276080A JP 10098170 A JP10098170 A JP 10098170A JP 9817098 A JP9817098 A JP 9817098A JP H11276080 A JPH11276080 A JP H11276080A
- Authority
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- Japan
- Prior art keywords
- candy
- extract
- carotene
- arhat
- fruit
- 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.)
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- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
【0001】[0001]
【発明の属する技術分野】本発明は、痰切り・咳止めの
ために服用され体のバランスを整える健康食品類として
の羅漢果飴、ベーターカロチン飴、羅漢果・ベーターカ
ロチン飴とその製造方法に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to arhat fruits, beta-carotene candy, aragon fruits / beta-carotene candy, and a method for producing the same as health foods that are taken for phlegm-cutting and coughing and that balance the body. is there.
【0002】[0002]
【従来の技術】従来、健康食品飴としては、例えば特開
平6−113743号公報に開示されているように、砂
糖、水飴等を基材とし、生薬原料を高麗人参、霊芝、に
んにく等として高濃度に含有して成る健康キャンディが
知られている。2. Description of the Related Art Conventionally, as a health food candy, for example, as disclosed in Japanese Patent Application Laid-Open No. Hei 6-113743, sugar and syrup are used as a base material, and crude drug raw materials are ginseng, reishi, garlic and the like. Health candy comprising a high concentration is known.
【0003】また、特開平6−197697号公報に開
示されているように、水素化澱粉加水分解物、キシリト
ール、低カロリーサッカリドのポリマーまたはその混合
物から選択された成分と、水素化イソマルトロースまた
はイソマルト、イソマルトロース、マンニトール、エリ
スリトールから選択される成分とから成る多層構造を有
する無糖ハードキャンディが知られている。Further, as disclosed in JP-A-6-197697, a component selected from a hydrogenated starch hydrolyzate, xylitol, a low-calorie saccharide polymer or a mixture thereof, and hydrogenated isomaltrose or BACKGROUND ART A sugar-free hard candy having a multilayer structure comprising a component selected from isomalt, isomaltrose, mannitol, and erythritol is known.
【0004】加えて、従来では活性酸素を消去する優れ
た抗酸化作用を有する無糖で低カロリーの痰切り・咳止
めのため、また、体のバランスを整える健康食品とし
て、例えばビタミン、ミネラル、フラボノイド等のスカ
ベンジャー物質を多く含む羅漢果なるものが知られてい
る。[0004] In addition, conventionally, as a sugar-free and low-calorie sputum / cough preventive having an excellent antioxidant effect of eliminating active oxygen, and as a health food for balancing the body, for example, vitamins, minerals, Arkan fruit which is rich in scavenger substances such as flavonoids is known.
【0005】[0005]
【発明が解決しようとする課題】しかしながら上記した
従来例では、スカベンジャー物質を多く含む羅漢果を使
用した痰切り・咳止めのための健康食品飴として応用す
る場合、羅漢果自体の細胞を生きたまま飴の中に取り込
み保存させておくことは不可能であった。However, in the above conventional example, when applied as a health food candy for sputum cutting and coughing using arhat fruit containing a large amount of scavenger substances, the cells of the arhat fruit itself are kept alive while the candy is kept alive. It was not possible to capture and save it in the library.
【0006】また、特開平6−113743号公報に示
された従来例では、生薬原料として高麗人参、霊芝、に
んにく等が含有してあるにも拘らず、砂糖を基材として
いるために、例えば虫歯の人や、糖尿病、ダイエット中
等の糖分の摂取量を制限されている者にとっては不向き
である等の問題点を有していた。In the conventional example disclosed in Japanese Patent Application Laid-Open No. 6-113743, sugar is used as a base material despite the fact that ginseng, ganoderma, garlic and the like are contained as crude drug raw materials. For example, it has a problem that it is unsuitable for a person with a decayed tooth, a person with limited sugar intake such as diabetes, diet, and the like.
【0007】そこで本発明は、叙上のような従来存した
問題点に鑑み創出されたもので、羅漢果自体の細胞を生
きたまま飴の中に取り込むことができ、痰切り・咳止め
のための健康食品飴として服用するときには生きた細胞
を十分に安定して体内へ摂取させることができる食感の
良い無糖で低カロリーの羅漢果飴、ベーターカロチン
飴、羅漢果・ベーターカロチン飴とその製造方法を提供
することを目的としたものである。Accordingly, the present invention has been made in view of the above-mentioned problems that have existed in the past, and enables the cells of the Arhat fruit itself to be taken alive into candy, and is intended for cutting sputum and coughing. A sugar-free, low-calorie arhat-bearing candy, beta-carotene candy, arhat-bearing / beta-carotene candy, and a method of producing the same. The purpose is to provide.
【0008】[0008]
【課題を解決するための手段】このため、本発明は、水
飴に濃縮された羅漢果エキスと酵素塩とを含有させたこ
とで、上述した課題を解決した。Accordingly, the present invention has solved the above-mentioned problems by including an arhat extract and enzyme salts concentrated in starch syrup.
【0009】また、前記羅漢果エキスと酵素塩とに加え
単分子水を含有させたことで、同じく、上述した課題を
解決した。[0009] Further, the above-mentioned problem has also been solved by including monomolecular water in addition to the above-mentioned Arhat fruit extract and the enzyme salt.
【0010】さらに、前記羅漢果エキスに加えて完全無
農薬の微粉末状の茶もしくは茶のエキスを含有させたこ
とで、同じく、上述した課題を解決した。[0010] Furthermore, the above-mentioned problem has been solved similarly by adding a completely pesticide-free fine powdered tea or tea extract in addition to the above-mentioned Arhat fruit extract.
【0011】一方、水飴に濃縮された羅漢果エキスと酵
素塩とベーターカロチンを含有させたことで、同じく、
上述した課題を解決した。[0011] On the other hand, the inclusion of arhat extract, enzyme salts and beta-carotene concentrated in syrup,
The above-mentioned problem has been solved.
【0012】また、前記羅漢果エキスと酵素塩とベータ
ーカロチンとに加え単分子水を含有させたことで、同じ
く、上述した課題を解決した。Also, the above-mentioned problem has been solved by adding monomolecular water in addition to the above-mentioned Arhat fruit extract, enzyme salt and beta-carotene.
【0013】さらに、前記羅漢果エキスに加えて完全無
農薬の微粉末状の茶もしくは茶のエキスを含有させたこ
とで、同じく、上述した課題を解決した。[0013] Further, the above-mentioned problem has also been solved by adding a completely pesticide-free tea or tea extract in addition to the above-mentioned Arhat fruit extract.
【0014】加えて、前記羅漢果エキスは、完熟した羅
漢果の生果実を圧搾させてから煮詰めて150倍程度に
濃縮させたことで、同じく、上述した課題を解決した。[0014] In addition, the above-mentioned problem has been solved by squeezing the ripe fresh fruits of Arhat fruit and then boiling it down to a concentration of about 150 times.
【0015】また、前記羅漢果エキスは、これを放置さ
せることにより生成された上澄みエキスに対し天然の樹
液シロップ(ガムシロップ)等を加えて成ることで、同
じく、上述した課題を解決した。[0015] The above-mentioned problem has also been solved in the above-mentioned Arhat extract by adding a natural sap syrup (gum syrup) or the like to the supernatant extract produced by leaving it to stand.
【0016】この他、水飴にはオリゴ糖が付加配合され
ていることで、同じく、上述した課題を解決した。[0016] In addition, the above-mentioned problem has been solved by adding oligosaccharide to syrup.
【0017】また、前記羅漢果エキスは、前記150倍
程度に濃縮させたエキス分200ml程度に酵素塩20
g前後を加えて成ることで、同じく、上述した課題を解
決した。The above-mentioned Arhat extract is enzymatically salted with about 200 ml of the concentrated extract about 150 times.
By adding g, the above-mentioned problem was solved.
【0018】さらに、前記酵素塩を加えた羅漢果エキス
に対し、羅漢果のコク調味料300ml程度を加えたこ
とで、同じく、上述した課題を解決した。Furthermore, the above-mentioned problem was solved by adding about 300 ml of the rich seasoning of Rakanka to the Rakanka extract to which the enzyme salt was added.
【0019】一方、水飴に酵素塩とベーターカロチンを
加え単分子水を含有させたことで、同じく、上述した課
題を解決した。On the other hand, the above-mentioned problem was solved by adding enzyme salt and beta-carotene to syrup and adding monomolecular water.
【0020】また、水飴に胡麻を混入させたことで、同
じく、上述した課題を解決した。Also, the above-mentioned problem was solved by mixing sesame into syrup.
【0021】そして、水飴20kg程度を温度160℃
前後で煮詰め、これに単分子水500cc程度に酵素塩
60g前後を溶解させたものを加えた後、冷却させなが
ら、濃縮させた羅漢果エキスと単分子水500cc程度
を加え、温度80℃前後にまで冷却して成形加工させた
ことで、同じく、上述した課題を解決した。Then, about 20 kg of starch syrup is heated to 160 ° C.
After boiled down, add a solution prepared by dissolving about 60 g of enzyme salt in about 500 cc of monomolecular water, then, while cooling, add the concentrated arhat extract and about 500 cc of monomolecular water to a temperature of about 80 ° C. The above-mentioned problem was similarly solved by cooling and forming.
【0022】また、水飴16kg程度にオリゴ糖4kg
前後を配合して温度160℃前後で煮詰め、これに単分
子水500cc程度に酵素塩60g前後を溶解させたも
のを加えた後、冷却させながら、濃縮させた羅漢果エキ
スと単分子水500cc程度を加え、温度80℃前後に
まで冷却して成形加工させたことで、同じく、上述した
課題を解決した。Also, 4 kg of oligosaccharide is added to about 16 kg of starch syrup.
After mixing the mixture, boil it down at a temperature of around 160 ° C., add a solution prepared by dissolving around 60 g of enzyme salt in about 500 cc of monomolecular water. In addition, by cooling to a temperature of about 80 ° C. and forming the same, the above-described problem was solved.
【0023】さらに、前記羅漢果エキスは、完熟した羅
漢果の生果実を圧搾させてから煮詰めて150倍程度に
濃縮させたものを300ml程度使用したことで、同じ
く、上述した課題を解決した。Further, the above-mentioned problem has been solved by using about 300 ml of the above-mentioned Arkanka extract, which is obtained by squeezing a ripe fresh fruit of Arkanka, boiled down and concentrated about 150 times.
【0024】また、前記羅漢果エキスは、これを放置さ
せることにより生成された上澄みエキスに対し天然の樹
液シロップ(ガムシロップ)等を500cc程度加えて
成ることで、同じく、上述した課題を解決した。The above-mentioned problem has also been solved by the above-mentioned Arhat extract, which is obtained by adding about 500 cc of natural sap syrup (gum syrup) or the like to the supernatant extract produced by allowing it to stand.
【0025】加えて、前記羅漢果エキスは、前記150
倍程度に濃縮させたエキス分200ml程度に酵素塩2
0g前後を加えてから体脂肪を抑制した醤油味を強調さ
せる羅漢果のコク調味料を300ml程度入れてから単
分子水1000ml程度を溶解させたことで、同じく、
上述した課題を解決した。[0025] In addition, the above-mentioned Arhat fruit extract contains
Enzyme salt 2 to about 200 ml of extract concentrated about twice
After adding about 0 g, add about 300 ml of Arkanka rich body seasoning that emphasizes the soy sauce taste with reduced body fat, and then dissolve about 1000 ml of monomolecular water,
The above-mentioned problem has been solved.
【0026】また、前記羅漢果エキスに、少なくとも人
の1日分の摂取量として必要な40mgのベーターカロ
チンを加えたことで、同じく、上述した課題を解決し
た。The above-mentioned problem has also been solved by adding at least 40 mg of beta-carotene, which is necessary for daily intake by a person, to the above-mentioned Arhat extract.
【0027】この他、水飴20kg程度を温度160℃
前後で煮詰め、これに単分子水500cc程度に酵素塩
60g前後を溶解させたものを加えた後、冷却させなが
ら、40mgのベーターカロチンと単分子水500cc
程度を加え、温度80℃前後にまで冷却して成形加工さ
せたことで、同じく、上述した課題を解決した。In addition, about 20 kg of starch syrup is heated at 160 ° C.
After adding about 60 g of enzyme salt dissolved in about 500 cc of monomolecular water, add 40 mg of beta-carotene and 500 cc of monomolecular water while cooling.
The above-mentioned problem was also solved by adding the degree and cooling to a temperature of about 80 ° C. for forming.
【0028】また、水飴に胡麻を混入させたことで、同
じく、上述した課題を解決した。Also, the above-mentioned problem was solved by mixing sesame into syrup.
【0029】本発明に係る羅漢果飴、ベーターカロチン
飴、羅漢果・ベーターカロチン飴にあっては、水飴に含
有させた濃縮された羅漢果エキスにより、活性酸素を除
去する抗酸化作用の働きを有する所謂スカベンジャー効
果を生じさせ、また自然塩である酵素塩と単分子水との
相乗効果により、ダイエット中の人や糖尿病の人に対し
ても安心して服用できると共に、喉痛防止・痰切り・咳
止めに対して優れた即効性を発揮させる。The arhat fruit candy, beta-carotene candy, and arhat fruit-beta-carotene candy according to the present invention are so-called scavengers having an antioxidant action of removing active oxygen by the concentrated arhat fruit extract contained in syrup. It produces an effect and the synergistic effect of enzyme salt, a natural salt, and monomolecular water, can be taken safely for people on a diet or people with diabetes, as well as for prevention of sore throat, sputum cutting and coughing Demonstrate excellent immediate effect.
【0030】加えて、水飴にはオリゴ糖や胡麻さらには
茶が付加配合されているので、腸内浄化作用・整腸作用
を促進する。In addition, since oligosaccharide, sesame and tea are added to syrup, the intestinal purifying action and intestinal regulating action are promoted.
【0031】そして、前記濃縮させた羅漢果エキスに加
え、もしくは羅漢果エキスに替わるものとして少なくと
も1日分の摂取量に必要な40mgのベーターカロチン
が含有されているので、単なる栄養素としてではなく、
抗酸化剤としての活性を有し、所謂スカベンジャー効果
を生じさせると同時に、胃粘膜収縮(萎縮)抑制作用が
あり、肺癌、胃癌等の発癌の危険度を軽減するという効
能を発揮させる。[0031] In addition to the concentrated rakan extract, or as an alternative to the rakan extract, at least 40 mg of beta-carotene necessary for daily intake is contained.
It has an activity as an antioxidant, has a so-called scavenger effect, has an effect of suppressing gastric mucosal contraction (atrophy), and exerts an effect of reducing the risk of carcinogenesis such as lung cancer and gastric cancer.
【0032】また、夫々の飴の製造方法にあっては、水
飴20kg程度を温度160℃前後で煮詰め、これに単
分子水500cc程度に酵素塩60g前後を溶解させた
ものを加えた後、冷却させながら、濃縮させた羅漢果エ
キスと単分子水500cc程度、もしくはベーターカロ
チン40mgと単分子水500cc程度、あるいは濃縮
させた羅漢果エキスとベーターカロチン40mgと単分
子水500cc程度を加え、温度80℃前後にまで冷却
させるので、羅漢果自体の細胞を生きたまま飴の中に安
定且つ容易に取り込むことができ、無糖で低カロリーの
健康食品飴として安価に提供できる。In each candy production method, about 20 kg of starch syrup was boiled down at a temperature of about 160 ° C., and a solution prepared by dissolving about 60 g of enzyme salt in about 500 cc of monomolecular water was added thereto, followed by cooling. While being concentrated, add the concentrated Arhat extract and about 500 cc of monomolecular water, or about 40 mg of beta-carotene and about 500 cc of monomolecular water, or add about 40 mg of the concentrated Arhat fruit extract, about 40 mg of beta-carotene and about 500 cc of monomolecular water, and adjust the temperature to about 80 ° C. Since it is cooled down, the cells of Arkanka itself can be stably and easily taken into the candy alive, and can be provided at low cost as a sugar-free, low-calorie health food candy.
【0033】さらに、活性化鉱水である単分子水は、製
造中に砂糖を使用しない酵素塩入り水飴に対して過度な
粘着性を生じさせたり、酵素塩を加えるときに塩が固化
してしまうのを未然に阻止する。また、単分子水自体は
常に振動する性質を有して体内に入った時に細胞の活性
化を促進するので、敢えて普通の水を使わずに単分子水
を使うことにより一層の相乗効果が図れる。In addition, monomolecular water, which is activated mineral water, causes excessive stickiness to starch syrup containing an enzyme salt which does not use sugar during production, or solidifies when an enzyme salt is added. Prevent from happening. In addition, since monomolecular water itself has the property of constantly vibrating and promotes cell activation when entering the body, further synergistic effects can be achieved by using monomolecular water instead of using ordinary water .
【0034】[0034]
【発明の実施の形態】以下、本発明の実施の形態を説明
するに、本件は水飴に濃縮された羅漢果エキスと酵素塩
とを含有させて喉痛防止・痰切り・咳止め用の羅漢果飴
を構成しており、羅漢果の甘味成分と酵素水飴に天然酵
素塩を加えて甘味を引き出させている。BEST MODE FOR CARRYING OUT THE INVENTION In the following, an embodiment of the present invention will be described. In the present invention, arhat fruit extract containing arhat extract concentrated in syrup and an enzyme salt is used to prevent sore throat, cut out sputum and cough. It is made up of sweet ingredients by adding natural enzyme salts to the sweet ingredients of Arkanka and enzymatic starch syrup.
【0035】すなわち、羅漢果エキスは、完熟した羅漢
果の生果実を圧搾させてから煮詰めて150倍程度に濃
縮させて構成してある。このとき、周知の糖度計測定結
果によれば、酵素水飴の含有量相当分の糖度だけが検出
されており、また上記羅漢果は全ての病気の根源となる
体内細胞を酸化させる働きを有する所謂活性酸素を除去
・消去するスカベンジャー効果を有するものである。例
えば、DPPHラジカルの消去能力が9.50×1
015、スーパーオキサイドの消去能力が3.10×10
16、ヒドロキシルラジカルの消去能力が3.10×10
19を有している。That is, the arhat extract is made by squeezing a ripe fresh arhat fruit and then boiling it down to a concentration of about 150 times. At this time, according to the well-known sugar content measurement results, only the sugar content equivalent to the content of the enzyme starch syrup is detected, and the above-mentioned Arkanka is a so-called activity having a function of oxidizing the body cells that are the root of all diseases. It has a scavenger effect of removing and eliminating oxygen. For example, DPPH radical scavenging ability is 9.50 × 1
0 15 , Superoxide erasing ability is 3.10 × 10
16 , hydroxyl radical scavenging ability is 3.10 × 10
Has 19
【0036】また、羅漢果エキスは、これを放置させる
ことにより生成された上澄みエキスに対し天然の樹液シ
ロップ・ガムシロップ等を加えて構成したり、もしくは
150倍程度に濃縮させたエキス分200ml程度に対
し、羅漢果のコク調味料300mlと、酵素塩を約20
g前後を加えて構成してある。そして、この羅漢果飴
は、例えば四訂日本食品標準成分表に基づくエネルギー
換算方式によるエネルギーが385kcal/100
g、窒素・タンパク質換算係数6.25としたタンパク
質が0.2g/100g、脂質0.0g/100g、炭
水化物96.0g/100g、ナトリウム100mg/
100gを有するものである。The arhat extract is composed by adding natural sap syrup, gum syrup, etc. to the supernatant extract produced by allowing it to stand, or reducing the extract to about 200 ml by about 150 times. On the other hand, 300ml of Arkanka rich body seasoning and about 20 enzyme salts
g is added. The arhat fruit candy has an energy of 385 kcal / 100 by an energy conversion method based on, for example, the Fourth Edition Japanese Food Standard Composition Table.
g, protein having a nitrogen / protein conversion coefficient of 6.25, 0.2 g / 100 g, lipid 0.0 g / 100 g, carbohydrate 96.0 g / 100 g, sodium 100 mg / g
It has 100 g.
【0037】水飴としては、例えば標準分析値として、
BXが85%、直糖分がグルコースとして35.7、D
Eが42、PHが4.5、糖組成がグルコース8%、マ
ントース48%、マルトトリオース14%、デキストリ
ン30%を有するマルトーカ、あるいは、BXが85
%、直糖分がグルコースとして35.7、DEが42、
PHが4.5、糖組成がグルコース3%、マントース5
3%、マルトトリオース16%、デキストリン28%を
有するマルトップ、もしくは、BXが85%、直糖分が
グルコースとして33.1、DEが39、PHが4.
5、糖組成がグルコース2%、マントース46%、マル
トトリオース22%、デキストリン30%を有するマル
トエース等を夫々採用したり、またはこれらを配合して
使用したりしてある。As syrup, for example, as a standard analysis value,
BX is 85%, straight sugar is 35.7 as glucose, D
Maltoka having E of 42, PH of 4.5, sugar composition of 8% glucose, 48% mantoose, 14% maltotriose, 30% dextrin, or 85% BX
%, Straight sugar is 35.7 as glucose, DE is 42,
PH 4.5, sugar composition 3% glucose, mantoose 5
Maltop with 3%, maltotriose 16%, dextrin 28% or BX 85%, straight sugar 33.1 as glucose, DE 39, PH 4.
5. Maltoacese having a sugar composition of 2% glucose, 46% mantoose, 22% maltotriose, and 30% dextrin is employed, or a mixture thereof is used.
【0038】羅漢果エキスとしては、例えば完熟した羅
漢果の生果実を圧搾させてから煎じて煮詰め約150倍
程度に濃縮させたものを約300ml程度にして使用し
た超低カロリーの無加糖濃縮液であるホワイトシロップ
状のものとしてあり、この場合、有効成分が濃縮されて
甘味は砂糖の約300〜400倍程度(エキスR−15
0)となるものである。The arhat extract is, for example, an ultra-low-calorie unsweetened concentrate obtained by squeezing a ripe raw arhat fruit and then decocting it and boiling it down to about 150 times to make it about 300 ml. It is in the form of white syrup. In this case, the active ingredient is concentrated and the sweetness is about 300 to 400 times that of sugar (extract R-15).
0).
【0039】酵素塩としては、例えば食品衛生法・水道
法による食品試験検査成績により、水分0.1g/10
0g、ナトリウム39.0g/100g、カリウム15
mg/100g、カルシウム270mg/100g、マ
グネシウム14mg/100g、塩素60.5g/10
0g、硫酸根116mg/100gを含む極楽塩を使用
してある。そして、前記水飴と酵素塩との配合物として
は、例えば澱粉100%の甘味のある無色透明の粘液状
物であり、40℃屈折率法で15.0±1.0%、レー
ンエイノン法でDEが47.5±2.5%、異性化JA
S法でpHが4.5±1.0%、液体クロマトグラフィ
ーでグルコースが5.0%以下で且つマルトースが4
5.0%以下、550℃灰化法で灰分が0.05%以下
等の酵素糖化水飴を採用する。As the enzyme salt, for example, a water content of 0.1 g / 10
0 g, sodium 39.0 g / 100 g, potassium 15
mg / 100 g, calcium 270 mg / 100 g, magnesium 14 mg / 100 g, chlorine 60.5 g / 10
A paradise salt containing 0 g and a sulfate group of 116 mg / 100 g is used. The mixture of the starch syrup and the enzyme salt is, for example, a sweet, colorless and transparent viscous liquid of 100% starch, 15.0 ± 1.0% by a 40 ° C. refractive index method, and DE by a Lane Eynon method. Is 47.5 ± 2.5%, isomerized JA
The pH is 4.5 ± 1.0% by the S method, the glucose is 5.0% or less and the maltose is 4% by the liquid chromatography.
An enzyme saccharified starch syrup having an ash content of not more than 5.0% or less at a 550 ° C. incineration method of not more than 0.05% is employed.
【0040】この他、上記した水飴に対しオリゴ糖や胡
麻、さらには完全無農薬の微粉末状の茶もしくは茶のエ
キス等を付加配合させても良く、例えば水飴4に対しオ
リゴ糖1の割合で付加配合するものである。このとき、
オリゴ糖は、栄養成分組成およびエネルギーが100g
中、水分28g、糖質72g、灰分0.02g、タンパ
ク質0g、脂質0g、エネルギー284kcalのオリ
ゴトースを使用しており、胡麻と共に腸内浄化作用・整
腸作用を有するものである。具体的には、官能試験で無
色、無臭、快甘味であり、またベルトラン法で還元糖が
0.5%以下の限度内、食品衛生検査指針で砒素2pp
m以下で且つ重金属5ppm以下、灰化法で灰分が0.
02%以下の限度内、ガラス電極法でpHが5〜7、減
圧乾燥法で濃度が70±2%の各種の規格値を有する還
元澱粉河水分解物である通称オリゴトースH−70を採
用することができる。また、高濃度溶液での作業性を向
上させるために、従来の糖アルコールよりも低粘度で耐
熱性のある高分子成分含量の低いマルトトリイトールを
主成分とする直鎖オリゴ糖アルコールを使用することが
できる。In addition, oligosaccharides and sesame, and tea or tea extract in the form of fine powder completely free of pesticides may be added to the above starch syrup, for example, the ratio of oligosaccharide 1 to starch syrup 4 Is added and blended. At this time,
Oligosaccharides have a nutritional composition and energy of 100 g
Medium, 28 g of water, 72 g of carbohydrate, 0.02 g of ash, 0 g of protein, 0 g of lipid, and oligotose having energy of 284 kcal are used, and have an intestinal purifying action and an intestinal action together with sesame. Specifically, it is colorless, odorless, and sweet with a sensory test, reducing sugar is within 0.5% or less according to the Bertrand method, and 2 pp.
m and not more than 5 ppm of heavy metals, and the ash content is less than 0.
Oligose H-70, which is a reduced starch river water hydrolyzate having a pH of 5 to 7 by the glass electrode method and a concentration of 70 ± 2% by the vacuum drying method within a limit of not more than 02%, is used. Can be. In addition, in order to improve workability in a high-concentration solution, a straight-chain oligosaccharide alcohol containing maltotriitol as a main component, which has a lower viscosity and lower heat resistance than a conventional sugar alcohol and has a high polymer component content, is used. be able to.
【0041】さらに、前記した羅漢果エキスや酵素塩等
に加えて、例えば、人の1日分の摂取量として必要な約
40mg以上の量の天然ベーターカロチンを加えても良
い。この天然ベーターカロチンとしては、例えばドナリ
エラから生殖された天然ベーターカロチンを採用し、人
の1日分の摂取量として必要な約40mg以上の量(薬
理学的適用における血清レベルの変化についての発表よ
り推奨されている量)が使用される。Furthermore, in addition to the above-mentioned Arhat extract and enzyme salts, natural beta-carotene may be added in an amount of, for example, about 40 mg or more, which is necessary for daily intake by a human. As this natural beta-carotene, for example, natural beta-carotene regenerated from Donariella is used, and the amount required for human daily intake is about 40 mg or more (based on the announcement of changes in serum levels in pharmacological applications). Recommended amounts) are used.
【0042】すなわち、近年イスラエルで生産されてい
る乾燥藻体である通称ドナリエラバーダビルは、強い照
射光の下で高塩濃度、窒素源欠乏、あるいは極端な温
度、pHといった、藻の成育が抑制される条件下に培養
すると大量のベーターカロチンが蓄積されることが知ら
れている。本実施例ではこのドナリエラバーダビルを自
然食品として使用するものである。これにより、羅漢果
飴には少なくとも人の1日分の摂取量として必要な40
mgの天然ベーターカロチンが含有されるので、単なる
栄養素としてでなく、抗酸化剤としての活性を有し、所
謂スカベンジャー効果を生じさせると同時に、肺癌、胃
癌等の発癌の危険度を軽減したり、その他の心臓病等の
疾病予防薬、治療薬等の種々の効能を発揮させるのであ
る。[0042] That is, the so-called donariella vadavir, a dry alga body recently produced in Israel, suppresses the growth of algae under high irradiation light, such as high salt concentration, lack of nitrogen source, or extreme temperature and pH. It is known that a large amount of beta-carotene accumulates when cultured under the following conditions. In this embodiment, the donariella vardavir is used as a natural food. As a result, it is necessary for the Arkan fruit candy to have at least 40
mg of natural beta-carotene, not only as a nutrient, but also as an antioxidant, causing a so-called scavenger effect, while at the same time reducing the risk of carcinogenesis such as lung cancer, stomach cancer, It exerts various effects such as drugs for preventing and treating other diseases such as heart disease.
【0043】尚、本実施の形態では前記羅漢果エキスと
天然ベーターカロチンとを併用させているが、これに限
定されず、例えば、羅漢果エキスを削除し、該羅漢果エ
キスに替わるものとしてこの天然ベーターカロチンだけ
を使用しても良く、この場合には天然のベーターカロチ
ン飴が生成される。In the present embodiment, the arhat extract and natural beta-carotene are used in combination. However, the present invention is not limited to this. For example, the arhat extract may be deleted and the natural beta-carotene may be substituted for the arhat extract. May be used, in which case natural beta-carotene candies are produced.
【0044】次に、本発明の製造方法の一例を説明する
に、先ず、水飴20kg程度を、例えば、ぱりっとした
飴作成に最低限必要で且つ羅漢果エキスが沸騰膨張して
死滅しない調和な温度である約160℃前後で煮詰め、
これに活性化鉱水である所謂単分子水500cc程度に
酵素塩60g前後を溶解させたものを加えた後、冷却さ
せながら、完熟した羅漢果の生果実を圧搾させてから煮
詰めて150倍程度に濃縮させた羅漢果エキスを300
ml程度と、約40mg以上の量の天然ベーターカロチ
ンと、単分子水500cc程度を加えて半流動状のもの
とし、これを、例えば、下面に冷却水を通過させた成形
用の鉄板の上に載せて、温度80℃前後にまで冷却させ
て任意の飴玉形状に成形加工させるものとしてある。Next, an example of the production method of the present invention will be described. First, about 20 kg of starch syrup is used at a harmonious temperature which is at least necessary for preparing crisp candy and which does not die due to boiling and expansion of arhat extract. Boil down at about 160 ° C,
After adding about 60 g of enzyme salt dissolved in about 500 cc of so-called monomolecular water, which is activated mineral water, the raw fruit of ripe rango fruit is squeezed while cooling, then boiled down and concentrated about 150 times. 300 pieces of arhat extract
ml, about 40 mg or more of natural beta-carotene and about 500 cc of monomolecular water to make a semi-fluid state, and, for example, put this on a molding iron plate through which cooling water has passed through on the lower surface. It is placed and cooled to a temperature of about 80 ° C. to be molded into an arbitrary candy shape.
【0045】この単分子水は、5〜15気圧の加圧水を
無機物質に接触通過させる工程と、この加圧水を曝気さ
せる工程とを循環させて、バクテリア等の微生物の繁殖
を抑制する活性化鉱水を得るものとしており、この活性
化鉱水は通常水状態で水分子同士の水素結合によりクラ
スターとして存在しているものを独立した個々の水分子
に分解・分散して存在させた単分子水として成るもので
ある。具体的にはミニマルフロー独自のMICA加工処
理されたカートリッジ使用の周知の浄活水器を採用する
ことができる。The monomolecular water is obtained by circulating a pressurized water at a pressure of 5 to 15 atm through an inorganic substance and a step of aerating the pressurized water, thereby activating activated mineral water for suppressing the propagation of microorganisms such as bacteria. This activated mineral water is usually formed as a single-molecule water in which water that normally exists as a cluster due to hydrogen bonds between water molecules in the water state is decomposed and dispersed into independent water molecules. It is. Specifically, a well-known water purifier using a cartridge that has undergone MICA processing and is unique to Minimal Flow can be employed.
【0046】あるいは、水飴16kg程度にオリゴ糖4
kg前後と胡麻等を配合して温度160℃前後で煮詰
め、これに単分子水500cc程度に酵素塩60g前後
を溶解させたものを加えた後、冷却させながら、濃縮さ
せた羅漢果エキスと単分子水500cc程度を加え、温
度80℃前後にまで冷却させて任意の飴玉形状に成形加
工させるのでも良い。前記単分子水は、所定料の酵素塩
を入れたものを1000cc程度用意しておき、煮詰め
た水飴に半分の500cc程度を加え、その後、水飴を
冷却しながら、所定量の羅漢果エキスと残りの単分子水
500cc程度を加えるものであってもよい。Alternatively, oligosaccharide 4 is added to about 16 kg of starch syrup.
kg and sesame, etc., boiled down at a temperature of around 160 ° C., added with a solution prepared by dissolving around 60 g of enzyme salt in about 500 cc of monomolecular water. About 500 cc of water may be added, and the temperature may be cooled to about 80 ° C. to form an arbitrary candy shape. The single-molecule water is prepared with about 1000 cc of the enzyme salt of a predetermined amount, and about 500 cc of half of the boiled syrup is added thereto. About 500 cc of monomolecular water may be added.
【0047】また、前記羅漢果エキスは、これを放置さ
せることにより生成された上澄みエキスに対し天然の樹
液シロップ・ガムシロップ等を500cc程度加えて構
成しても良い。あるいは、前記羅漢果エキスは、前記1
50倍程度に濃縮させたエキス分200ml程度に酵素
塩20g前後を加えてから、体脂肪を抑制し醤油味を強
調させるため羅漢果のコクを300ml程度を入れて単
分子水1000ml程度を溶解させたものでも良い。The arhat extract may be constituted by adding about 500 cc of natural sap syrup, gum syrup and the like to the supernatant extract produced by allowing the extract to stand. Alternatively, the Arhat extract is
About 200 g of the enzyme salt was added to about 200 ml of the extract, which was concentrated about 50 times, and then about 300 ml of Arkanka was added to dissolve about 1000 ml of monomolecular water to suppress body fat and emphasize soy sauce taste. It may be something.
【0048】尚、上記した製造方法等における個々の成
分の含有量・水飴を煮詰める温度・時間等は、何等本発
明を限定するものではなく、その味覚・用途等に応じて
種々変化するものである。The contents of the individual components, the temperature and time during which the starch syrup is boiled down in the above-described production method and the like are not limited to the present invention in any way, and may vary in accordance with the taste and use thereof. is there.
【0049】[0049]
【発明の効果】本発明は以上のように構成されており、
特に水飴に羅漢果エキスと酵素塩と単分子水を含有させ
たことにより、羅漢果自体の細胞を生きたまま飴の中に
取り込むことができる。そして、喉痛防止・痰切り・咳
止めのための健康食品飴として服用するときには生きた
細胞を十分に安定して体内へ摂取させて食感の良い無糖
で低カロリーの羅漢果飴を提供できる。さらに、この羅
漢果飴は喉痛防止・痰切り・咳止め以外に、例えば、度
忘れやボケの防止、記憶力や集中力の増進、風邪や喘息
の防止、体脂肪の抑制、体のバランスを整える等の十分
な効果を発揮するものである。The present invention is configured as described above.
In particular, by adding arhat extract, enzyme salt and monomolecular water to syrup, the cells of the arhat fruit itself can be taken into the candy alive. And when taken as a health food candy for the prevention of sore throat, sputum cutting and coughing, living cells can be taken into the body with sufficient stability to provide a sugar-free, low-calorie Arkanka candy with a good texture. . In addition to the prevention of sore throat, phlegm-cutting and coughing, this arhat fruit candy also prevents, for example, forgetfulness and blurring, increases memory and concentration, prevents colds and asthma, suppresses body fat, and balances the body. And so on.
【0050】そして、前記羅漢果エキスは、完熟した羅
漢果の生果実を圧搾させてから煮詰めて150倍程度に
濃縮させたり、あるいは、羅漢果エキスを放置して生成
した上澄みエキスに対し天然の樹液シロップ(ガムシロ
ップ)等を加えたり、また、前記羅漢果エキスは、前記
150倍程度に濃縮させたエキス分200ml程度に酵
素塩20g前後と単分子水1000ml程度を加えて成
るものとして構成したので、水飴に含有させた濃縮した
羅漢果エキスにより、活性酸素を除去する抗酸化作用の
働きを有する所謂スカベンジャー効果を生じさせ、また
自然塩である酵素塩と単分子水との相乗効果により、ダ
イエット中の人や糖尿病の人に対しても安心して服用で
きると共に、喉痛防止・痰切り・咳止めに対して優れた
即効性を発揮する。The arhat extract is prepared by compressing the ripe fresh arhat fruit and boiling it down to a concentration of about 150 times, or leaving the arhat extract to stand to produce a natural sap syrup ( Gum syrup) and the like, and the Arhat extract was made up by adding about 20 g of enzyme salt and about 1000 ml of monomolecular water to about 200 ml of the extract, which was concentrated about 150 times. The concentrated arhat extract contained causes a so-called scavenger effect having an antioxidant action to remove active oxygen, and a synergistic effect of enzyme salt, which is a natural salt, and monomolecular water, so It can be taken safely for people with diabetes, and has an excellent immediate effect on prevention of sore throat, sputum cutting and coughing
【0051】さらに、活性化鉱水である単分子水は、製
造中に砂糖を使用しない酵素塩入り水飴に対して過度な
粘着性を生じたり、酵素塩を加えるときに塩が固化して
しまうのを未然に阻止することができ、羅漢果自体の細
胞を生きたままの状態で飴の中に容易に取り込むことが
できる。加えて、水飴にはオリゴ糖や胡麻さらには完全
無農薬の微粉末状の茶もしくは茶のエキス等が付加配合
されているので、スカベンジャー効果に加えて腸内浄化
作用・整腸作用を促進する。Further, monomolecular water, which is an activated mineral water, may cause excessive stickiness to starch syrup containing an enzyme salt which does not use sugar during production, or the salt may be solidified when the enzyme salt is added. Can be prevented beforehand, and the cells of the Arhat fruit itself can be easily incorporated into the candy in a living state. In addition, syrup is supplemented with oligosaccharides, sesame seeds, and tea or tea extract in the form of completely free of pesticides, which promotes intestinal purification and intestinal control in addition to scavenger effects. .
【0052】また、羅漢果飴の製造方法において、水飴
20kg程度を温度160℃前後で煮詰め、これに単分
子水500cc程度に酵素塩60g前後を溶解させたも
のを加えた後、冷却させながら、濃縮させた羅漢果エキ
スと単分子水500cc程度を加え、温度80℃前後に
まで冷却して成形加工させたり、あるいは水飴16kg
程度にオリゴ糖4kg前後を配合して温度160℃前後
で煮詰め、これに単分子水500cc程度に酵素塩60
g前後を溶解させたものを加えた後、冷却させながら、
濃縮させた羅漢果エキスと単分子水500cc程度を加
え、温度80℃前後にまで冷却して成形加工させること
で、羅漢果自体の細胞を生きたまま飴の中に安定且つ容
易に取り込むことができ、無糖で低カロリーの健康食品
飴として安価に提供することができる。Further, in the method of producing Arkan fruit candy, about 20 kg of starch syrup is boiled down at a temperature of about 160 ° C., and a solution prepared by dissolving about 60 g of enzyme salt in about 500 cc of monomolecular water is added. Add the arhat extract and about 500 cc of monomolecular water, cool to a temperature of about 80 ° C. and mold or form 16 kg of syrup
About 4 kg of oligosaccharides are blended and boiled down at a temperature of about 160 ° C.
g is added, and after cooling,
By adding the concentrated Rakan fruit extract and about 500 cc of monomolecular water, cooling to a temperature of about 80 ° C., and shaping it, the cells of the Rakan fruit itself can be stably and easily incorporated into the candy alive, It can be provided at low cost as a sugar-free, low-calorie health food candy.
【0053】このとき、前記羅漢果エキスは、完熟した
羅漢果の生果実を圧搾させてから煮詰めて150倍程度
に濃縮したものを300ml程度使用したり、さらに、
羅漢果エキスは、これを放置することにより生成した上
澄みエキスに対し天然の樹液シロップ(ガムシロップ)
等を500cc程度加えて成るものとしたり、あるい
は、前記羅漢果エキスは、前記150倍程度に濃縮させ
たエキス分200ml程度に酵素塩20g前後を加えて
から、羅漢果のコク調味料300ml程度を単分子水1
000ml程度に溶解させて使用しているので、活性酸
素を除去する抗酸化作用の働きを有する所謂スカベンジ
ャー効果を効率良く発揮し、喉痛防止・痰切り・咳止め
のための無糖で低カロリーの健康食品飴を提供できる。At this time, about 300 ml of the above-mentioned arhat extract is used to squeeze the ripe raw arkan fruit and then boil it down to a concentration of about 150 times.
Arhat extract is a natural sap syrup (gum syrup) for the supernatant extract produced by leaving it.
Or the like, or about 500 ml of the extract, or about 200 ml of the enzyme salt is added to about 200 ml of the extract obtained by concentrating about 150 times, and then about 300 ml of the rich seasoning of Rakan fruit is used as a single molecule. Water 1
Since it is used after being dissolved in about 000 ml, it effectively exhibits the so-called scavenger effect that has the effect of an antioxidant action that removes active oxygen, and is sugar-free and low calorie for prevention of sore throat, sputum cutting and coughing Health food candy can be provided.
【0054】さらに、前記した羅漢果エキスや酵素塩等
に、人の1日分の摂取量として必要な約40mg以上の
量の天然ベーターカロチンを加えるか、もしくは前記羅
漢果エキスに替えて、人の1日分の摂取量として必要な
約40mg以上の量の天然ベーターカロチンを加えてあ
るので、飴自体には抗酸化剤としての活性を有し、所謂
スカベンジャー効果を生じさせると同時に、胃粘膜収縮
(萎縮)抑制作用があり、肺癌、胃癌等の発癌の危険度
を軽減するという多大なる効能を発揮するものである。Further, natural beta-carotene in an amount of about 40 mg or more necessary for daily intake by a person is added to the above-mentioned Arhat extract or enzyme salt, or the human extract is replaced with the above-mentioned Arhat extract. Since about 40 mg or more of natural beta-carotene, which is necessary for daily intake, is added, the candy itself has an activity as an antioxidant, and produces a so-called scavenger effect and, at the same time, causes gastric mucosal contraction ( It has an inhibitory effect on atrophy) and exerts a great effect of reducing the risk of carcinogenesis such as lung cancer and stomach cancer.
Claims (21)
とを含有させたことを特徴とする羅漢果飴。1. An arhat fruit candy characterized by containing arhat extract and enzyme salt concentrated in syrup.
子水を含有させた請求項1記載の羅漢果飴。2. The arhat fruit candy according to claim 1, which contains monomolecular water in addition to the arhat fruit extract and the enzyme salt.
微粉末状の茶もしくは茶のエキスを含有させた請求項1
または2記載の羅漢果飴。3. The method according to claim 1, further comprising the step of adding a completely pesticide-free fine powdered tea or a tea extract in addition to the arhat extract.
Or the arhat fruit candy described in 2.
とベーターカロチンを含有させたことを特徴とする羅漢
果・ベーターカロチン飴。4. An arhat and beta-carotene candy, characterized by containing arhat extract, enzyme salt and beta-carotene concentrated in syrup.
ロチンとに加え単分子水を含有させた請求項4記載の羅
漢果・ベーターカロチン飴。5. The arhat fruit and beta-carotene candy according to claim 4, which contains monomolecular water in addition to the arhat fruit extract, enzyme salt and beta-carotene.
微粉末状の茶もしくは茶のエキスを含有させた請求項4
または5記載の羅漢果・ベーターカロチン飴。6. A completely pesticide-free finely powdered tea or tea extract in addition to the Arkanka extract.
Or the Arkanka and beta-carotene candy according to 5.
生果実を圧搾させてから煮詰めて150倍程度に濃縮さ
せたものである請求項1乃至6のいずれか記載の羅漢果
飴、羅漢果・ベーターカロチン飴。7. The arhat fruit candy, arhat fruit and beta-carotene according to any one of claims 1 to 6, wherein the arhat fruit extract is obtained by squeezing a ripe fresh fruit of the arhat fruit, boiling it down, and concentrating it to about 150 times. candy.
ことにより生成された上澄みエキスに対し天然の樹液シ
ロップ(ガムシロップ)等を加えて成るものとした請求
項1乃至7のいずれか記載の羅漢果飴、羅漢果・ベータ
ーカロチン飴。8. The Arhat fruit extract according to any one of claims 1 to 7, wherein said Arhat fruit extract is obtained by adding a natural sap syrup (gum syrup) or the like to a supernatant extract produced by allowing it to stand. Candy, Arkanka and beta carotene candy.
ものとした請求項1乃至8のいずれか記載の羅漢果飴、
羅漢果・ベーターカロチン飴。9. The arhat fruit candy according to any one of claims 1 to 8, wherein oligosaccharide is added to the starch syrup.
Arkanka Beta carotene candy.
度に濃縮させたエキス分200ml程度に酵素塩20g
前後を加えて成るものとした請求項1乃至9のいずれか
記載の羅漢果飴、羅漢果・ベーターカロチン飴。10. The arhat extract is about 200 ml of the extract concentrated about 150 times and 20 g of enzyme salt.
An arhat fruit candy, arhat fruit, beta-carotene candy according to any one of claims 1 to 9, wherein the candy is made by adding before and after.
し、さらに羅漢果のコク調味料300ml程度を加えた
請求項1乃至10のいずれか記載の羅漢果飴、羅漢果・
ベーターカロチン飴。11. The arhat fruit candy and arhat fruit extract according to any one of claims 1 to 10, wherein about 300 ml of the rich seasoning of arhat fruit is further added to the arhat fruit extract to which the enzyme salt has been added.
Beta carotene candy.
え単分子水を含有させたことを特徴とするベーターカロ
チン飴。12. A beta-carotene candy, wherein an enzyme salt and beta-carotene are added to syrup and monomolecular water is contained.
12のいずれか記載の羅漢果飴、ベーターカロチン飴、
羅漢果・ベーターカロチン飴。13. The arhat fruit candy, beta-carotene candy according to any one of claims 1 to 12, wherein sesame is mixed with syrup.
Arkanka Beta carotene candy.
で煮詰め、これに単分子水500cc程度に酵素塩60
g前後を溶解させたものを加えた後、冷却させながら、
濃縮させた羅漢果エキスと単分子水500cc程度を加
え、温度80℃前後にまで冷却して成形加工させたこと
を特徴とする羅漢果飴の製造方法。14. About 20 kg of starch syrup is boiled down at a temperature of about 160 ° C., and the enzyme salt 60 is reduced to about 500 cc of monomolecular water.
g is added, and after cooling,
A method for producing arhat fruit candy, comprising adding concentrated arhat fruit extract and about 500 cc of monomolecular water, cooling the mixture to a temperature of about 80 ° C., and forming it.
後を配合して温度160℃前後で煮詰め、これに単分子
水500cc程度に酵素塩60g前後を溶解させたもの
を加えた後、冷却させながら、濃縮させた羅漢果エキス
と単分子水500cc程度を加え、温度80℃前後にま
で冷却して成形加工させたことを特徴とする羅漢果飴の
製造方法。15. A mixture of about 4 kg of oligosaccharide and about 4 kg of syrup and boiled down at a temperature of about 160 ° C., and a solution obtained by dissolving about 60 g of enzyme salt in about 500 cc of monomolecular water is added thereto. A method for producing arhat fruit candy, comprising adding concentrated arhat fruit extract and about 500 cc of monomolecular water, cooling the mixture to a temperature of about 80 ° C., and forming it.
の生果実を圧搾させてから煮詰めて150倍程度に濃縮
させたものを300ml程度使用したものである請求項
14または15記載の羅漢果飴の製造方法。16. The method according to claim 14 or 15, wherein the arhat extract is obtained by pressing about 300 ml of a ripe fresh arhat fruit which is squeezed, boiled down and concentrated about 150 times. Method.
ることにより生成された上澄みエキスに対し天然の樹液
シロップ(ガムシロップ)等を500cc程度加えて成
るものとした請求項14乃至16のいずれか記載の羅漢
果飴の製造方法。17. The method according to claim 14, wherein the arhat extract is obtained by adding about 500 cc of natural sap syrup (gum syrup) to the supernatant extract produced by allowing the extract to stand. A method for producing Arkan fruit candy.
度に濃縮させたエキス分200ml程度に酵素塩20g
前後を加えてから体脂肪を抑制した醤油味を強調させる
羅漢果のコク調味料を300ml程度入れてから単分子
水1000ml程度を溶解させたものである請求項14
乃至17のいずれか記載の羅漢果飴の製造方法。18. The arhat extract is prepared by enriching the extract about 150 times to about 200 ml and enzymatic salt 20 g.
15. Addition of about 300 ml of a rich seasoning of arhat fruit that emphasizes soy sauce flavor with reduced body fat after adding before and after, and then dissolving about 1000 ml of monomolecular water.
18. The method for producing an Arkan fruit candy according to any one of items 17 to 17.
1日分の摂取量として必要な40mgのベーターカロチ
ンを加えたものである請求項14乃至18のいずれか記
載の羅漢果・ベーターカロチン飴の製造方法。19. The method for producing arhat fruit and beta-carotene candy according to any one of claims 14 to 18, wherein said arhat fruit extract is supplemented with at least 40 mg of beta-carotene, which is necessary for daily intake by a human. .
で煮詰め、これに単分子水500cc程度に酵素塩60
g前後を溶解させたものを加えた後、冷却させながら、
40mgのベーターカロチンと単分子水500cc程度
を加え、温度80℃前後にまで冷却して成形加工させた
ことを特徴とするベーターカロチン飴の製造方法。20. Boil about 20 kg of starch syrup at a temperature of about 160 ° C. and add about 500 cc of monomolecular water to the enzyme salt 60.
g is added, and after cooling,
A method for producing beta-carotene candy, comprising adding 40 mg of beta-carotene and about 500 cc of monomolecular water, cooling the mixture to a temperature of about 80 ° C., and molding the mixture.
至20のいずれか記載の羅漢果飴の製造方法、ベーター
カロチン飴の製造方法、羅漢果・ベーターカロチン飴の
製造方法。21. The method for producing arhat fruit candy, the method for producing beta-carotene candy, and the method for producing arhat fruit / beta-carotene candy according to any one of claims 14 to 20, wherein sesame is mixed with syrup.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP10098170A JPH11276080A (en) | 1998-03-27 | 1998-03-27 | Momordica grosvenori swingle fruit candy, beta-carotene candy and momordica grosvenori swingle fruit-beta-carotene candy and their production |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP10098170A JPH11276080A (en) | 1998-03-27 | 1998-03-27 | Momordica grosvenori swingle fruit candy, beta-carotene candy and momordica grosvenori swingle fruit-beta-carotene candy and their production |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH11276080A true JPH11276080A (en) | 1999-10-12 |
Family
ID=14212588
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP10098170A Pending JPH11276080A (en) | 1998-03-27 | 1998-03-27 | Momordica grosvenori swingle fruit candy, beta-carotene candy and momordica grosvenori swingle fruit-beta-carotene candy and their production |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH11276080A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2011254782A (en) * | 2010-06-11 | 2011-12-22 | Seiko:Kk | Candy |
CN113519675A (en) * | 2021-07-23 | 2021-10-22 | 江西师范大学 | Low-sugar gelatin soft sweets rich in beta-carotene and preparation method thereof |
-
1998
- 1998-03-27 JP JP10098170A patent/JPH11276080A/en active Pending
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2011254782A (en) * | 2010-06-11 | 2011-12-22 | Seiko:Kk | Candy |
CN113519675A (en) * | 2021-07-23 | 2021-10-22 | 江西师范大学 | Low-sugar gelatin soft sweets rich in beta-carotene and preparation method thereof |
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