JPS6129705B2 - - Google Patents
Info
- Publication number
- JPS6129705B2 JPS6129705B2 JP55080286A JP8028680A JPS6129705B2 JP S6129705 B2 JPS6129705 B2 JP S6129705B2 JP 55080286 A JP55080286 A JP 55080286A JP 8028680 A JP8028680 A JP 8028680A JP S6129705 B2 JPS6129705 B2 JP S6129705B2
- Authority
- JP
- Japan
- Prior art keywords
- extract
- chlorella
- temperature
- powder
- photosynthetic
- 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.)
- Expired
Links
- 239000000284 extract Substances 0.000 claims description 33
- 241000195649 Chlorella <Chlorellales> Species 0.000 claims description 18
- 230000000243 photosynthetic effect Effects 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 241000195493 Cryptophyta Species 0.000 claims description 8
- 235000013305 food Nutrition 0.000 claims description 6
- 235000016709 nutrition Nutrition 0.000 claims description 5
- 241000233866 Fungi Species 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 8
- 238000000034 method Methods 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 240000000599 Lentinula edodes Species 0.000 description 3
- 235000001715 Lentinula edodes Nutrition 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000000546 pharmaceutical excipient Substances 0.000 description 3
- 244000249214 Chlorella pyrenoidosa Species 0.000 description 2
- 235000007091 Chlorella pyrenoidosa Nutrition 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 210000002421 cell wall Anatomy 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 229920002498 Beta-glucan Polymers 0.000 description 1
- 241000019462 Colpodium versicolor Species 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
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 230000002538 fungal effect Effects 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Description
【発明の詳細な説明】
本発明は、クロレラエキスと菌茸類エキスとか
らなる栄養食品の製造法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a nutritional food comprising a chlorella extract and a mushroom extract.
従来、クロレラのエキス（熱水抽出液）は、ク
ロレラ藻体を80〜100℃の熱水で、15〜20分間程
処理して得た抽出液であつた。 Conventionally, chlorella extract (hot water extract) has been obtained by treating chlorella algae with hot water at 80 to 100° C. for about 15 to 20 minutes.
本発明者等は、クロレラの有効成分利用につい
て種々研究した結果、本発明を達成したものであ
る。 The present inventors have achieved the present invention as a result of various studies on the use of the active ingredients of chlorella.
本発明は、光合成クロレラの藻体と菌茸類の菌
体とを原料とした。クロレラエキスと菌茸類エキ
スとを含有する栄養食品の製造法を提供すること
を目的とする。 The raw materials used in the present invention are photosynthetic chlorella algae and mushroom cells. The object of the present invention is to provide a method for producing a nutritional food containing chlorella extract and mushroom extract.
本発明の他の目的は、光合成クロレラの細胞壁
に含まれている有効多糖類を含有する光合成クロ
レラからの抽出液と菌茸類からの抽出液とからな
る栄養食品を提供することである。 Another object of the present invention is to provide a nutritional food comprising an extract from photosynthetic chlorella and an extract from mushrooms containing effective polysaccharides contained in the cell walls of photosynthetic chlorella.
本発明は、光合成クロレラ藻体粉末に、該藻体
粉末の４倍容以上の水を加え混合して、50〜120
℃の温度で１時間以上加熱して、ゆつくりと抽出
処理して得た抽出液と、菌茸類菌体粉末に、該菌
体粉末の４倍容以上の水を加え混合して、０〜
120℃の温度で、５分〜24時間ゆつくりと抽出処
理して得た抽出液とを混合し、または混合せずし
て、これを氷点よりも高い温度で、かつ該抽出液
が腐敗しない温度、好ましくは５℃以下の温度で
放置した後、混合せずして放置処理した場合に、
両者を混合して、これを遠心分離機で、固形成分
を分別した液を濃縮し、乾燥処理して粉末とする
ことを特徴とする栄養食品の製造法である。 In the present invention, water of 4 times or more volume of the algal powder is added to the photosynthetic Chlorella algae powder and mixed,
The extract obtained by slow extraction by heating at a temperature of 1 hour or more at a temperature of ~
The extract obtained by slowly extracting at a temperature of 120°C for 5 minutes to 24 hours is mixed with or without mixing, and the extract is heated at a temperature higher than the freezing point and the extract does not spoil. When left at a temperature, preferably 5°C or lower, and left unmixed,
This method of producing a nutritional food is characterized by mixing the two, separating the solid components using a centrifuge, concentrating the liquid, and drying it to form a powder.
本発明で得られた製品は、牛乳、スープ、味噌
汁その他の飲食品に適宜混昭して飲食用に供され
得るものである。 The product obtained by the present invention can be mixed with milk, soup, miso soup, and other food and drink products for consumption.
本発明において、光合成クロレラとは、クロレ
ラピレノイドサ、その他の光合成クロレラ、スビ
ルリナ等を意味し、菌茸類とはカワラタケ、その
他のサルノコシカケ、シイタケ、その他の食用キ
ノコ類を意味する。 In the present invention, photosynthetic chlorella refers to Chlorella pyrenoidosa, other photosynthetic chlorella, Svirulina, and the like, and fungal mushrooms refers to C. versicolor, other Acerium nigra, Shiitake, and other edible mushrooms.
また、光合成クロレラからの抽出液は、光合成
クロレラ藻体を、50〜120℃の熱水で１時間以
上、好ましくは70℃以上の熱水で６時間以上ゆつ
くりと抽出処理して得られた抽出液であつて、光
合成クロレラ藻体の細胞壁に存在する有効多糖類
（Ｎ・β−１・３グルカン、酸性ラムナン等）を
含有する抽出液であり、光合成クロレラ藻体から
の抽出液と菌茸類菌体からの抽出液とを別個に、
または両者を混合して、氷室内での抽出液の放置
処理は、抽出液の氷点よりも高い温度で、かつ抽
出液が腐敗しない温度、好ましくは５℃以下の温
度で静置して、該抽出液に溶存している蛋白質が
全部析出するまで放置することであつて、次工程
の遠心分離処理、例えば、3000〜20000r.p.m.の
シヤープレス遠心機での分離と相まつて、抽出液
中に溶存する蛋白質を除去する処理である。な
お、別個に放置処理した場合は、放置処理後、混
合して遠心分離処理するか、遠心分離処理した後
混合するのである。 In addition, the extract from photosynthetic chlorella is obtained by slowly extracting photosynthetic chlorella algae with hot water of 50 to 120°C for 1 hour or more, preferably with hot water of 70°C or higher for 6 hours or more. It is an extract containing effective polysaccharides (N, β-1, 3 glucan, acidic rhamnan, etc.) present in the cell walls of photosynthetic Chlorella algae, and contains extracts from photosynthetic Chlorella algae and bacteria. Separately from the extract from mushroom cells,
Alternatively, by mixing the two and leaving the extract in an ice chamber, leave the extract at a temperature higher than the freezing point of the extract and at a temperature at which the extract does not spoil, preferably at a temperature of 5°C or less. The process involves leaving the extract until all the proteins dissolved in it are precipitated, and this is done in conjunction with the next step of centrifugation, such as separation using a shear press centrifuge at 3,000 to 20,000 rpm. This process removes the proteins that cause In addition, when the components are left to stand separately, they are mixed and centrifuged after being left to stand, or they are mixed after being centrifuged.
除蛋白処理後の抽出液の粉末化処理は、凍結乾
燥、噴霧乾燥、連続濃縮乾燥等の適宜の方法が利
用できる。例えば、濃縮乾燥する場合には、抽出
液が蒸発過程に粘稠性を帯びて粉化しにくいの
で、澱粉、乳糖その他の賦形剤を適宜量添加する
のが好ましく、この場合、液中の固形分を１とし
た量に対して１〜６の賦形剤を添加するのが好ま
しい。 For powdering the extract after the protein removal treatment, an appropriate method such as freeze drying, spray drying, continuous concentration drying, etc. can be used. For example, when concentrating and drying, the extract becomes viscous during the evaporation process and is difficult to powder, so it is preferable to add appropriate amounts of starch, lactose, and other excipients. Preferably, 1 to 6 parts of excipients are added per part of the amount.
次に、本発明の実施態様を記載する。 Next, embodiments of the invention will be described.
(1) 光合成クロレラエキスの調整
クロレラピレノイドーサの乾燥藻体４Kgに水
40を混合し撹拌して、これを80℃の温度で６
時間抽出処理して抽出液を得た。(1) Preparation of photosynthetic chlorella extract 4 kg of dried algae of Chlorella pyrenoidosa and water
Mix 40 and stir, and heat this at 80℃ for 6
A time extraction treatment was performed to obtain an extract.
(2) 菌茸類エキスの調整
干シイタケ粉末４Kgに水40を加え撹拌し
て、これを60℃の温度で10時間抽出処理して抽
出液を得た。(2) Preparation of Fungi Mushroom Extract 4 kg of dried shiitake powder was mixed with 40 g of water, and the mixture was extracted at a temperature of 60° C. for 10 hours to obtain an extract.
上記のようにして得たクロレラ抽出液とシイタ
ケ抽出とを混合し、５℃の温度下の氷室で放置し
て、溶存蛋白質を全部析出させた後、この液をシ
ヤープレス遠心分離（15000r.p.m.）で除蛋白し
て得た液を、ロータリーバキユームエバポレータ
ー（東京理化器械株式会社製）に導入し、除蛋白
液中の固形分を１とした量に対して２の量の賦形
剤（市販のセルデツクス−日本食品化工株式会社
製）を添加して連続濃縮して粉体製品を得た。 The chlorella extract obtained as above and the shiitake extract were mixed and left in an ice chamber at 5°C to precipitate all the dissolved proteins, and then the liquid was subjected to shear press centrifugation (15000 rpm). The solution obtained by removing protein was introduced into a rotary vacuum evaporator (manufactured by Tokyo Rikakikai Co., Ltd.), and an excipient (commercially available Celldex (manufactured by Nihon Shokuhin Kako Co., Ltd.) was added thereto and continuously concentrated to obtain a powder product.
得られた製品は、淡黄色をなしたサラサラした
粉末であつた。 The obtained product was a pale yellow, smooth powder.
Claims (1)
以上の水を加えて、これを50〜120℃の温度で１
時間以上抽出処理して得た抽出液と、菌茸類菌体
粉末に、該粉末の４倍容以上の水を加えて得た抽
出液とを混合して、これを氷点よりも高い温度
で、かつ該混合抽出液が腐敗しない温度で、放置
した後、これを遠心分離処理して、析出した固形
成分を分別して得た液を粉末化することを特徴と
する栄養食品の製造法。1. Add 4 times the volume of water or more to the photosynthetic Chlorella algae powder, and boil this at a temperature of 50 to 120°C.
Mix the extract obtained by extracting for more than an hour and the extract obtained by adding water of at least 4 times the volume of the powder to the powdered fungi and fungus cells, and heat this at a temperature higher than the freezing point. and a method for producing a nutritional food, which comprises: allowing the mixed extract to stand at a temperature at which it will not spoil, centrifuging the mixed extract, separating the precipitated solid components, and pulverizing the obtained liquid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8028680A JPS575677A (en) | 1980-06-16 | 1980-06-16 | Preparation of nourishing food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8028680A JPS575677A (en) | 1980-06-16 | 1980-06-16 | Preparation of nourishing food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS575677A JPS575677A (en) | 1982-01-12 |
| JPS6129705B2 true JPS6129705B2 (en) | 1986-07-08 |
Family
ID=13714022
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP8028680A Granted JPS575677A (en) | 1980-06-16 | 1980-06-16 | Preparation of nourishing food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS575677A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62292137A (en) * | 1986-06-11 | 1987-12-18 | 株式会社 シグナル テクノロジ− | Hemomanometer |
| JPS62200303U (en) * | 1986-06-11 | 1987-12-21 | ||
| JPS63174806U (en) * | 1987-05-01 | 1988-11-14 | ||
| JPH0611701U (en) * | 1991-07-31 | 1994-02-15 | 株式会社シグナルテクノロジー | Wristwatch blood pressure monitor |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60126059A (en) * | 1983-12-13 | 1985-07-05 | Yoshio Tanaka | Production of nutritious material for food |
| JPS6268219A (en) * | 1985-09-19 | 1987-03-28 | Masanobu Nakamura | Pipe cutting machine |
-
1980
- 1980-06-16 JP JP8028680A patent/JPS575677A/en active Granted
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62292137A (en) * | 1986-06-11 | 1987-12-18 | 株式会社 シグナル テクノロジ− | Hemomanometer |
| JPS62200303U (en) * | 1986-06-11 | 1987-12-21 | ||
| JPS63174806U (en) * | 1987-05-01 | 1988-11-14 | ||
| JPH0611701U (en) * | 1991-07-31 | 1994-02-15 | 株式会社シグナルテクノロジー | Wristwatch blood pressure monitor |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS575677A (en) | 1982-01-12 |
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