JPS62220175A - Chlorella structure - Google Patents

Abstract

PURPOSE:The titled structure which will no increase pheophorbide caused by decomposition of chlorophyll, reduces it with time, is stable and has high nutritive value, obtained by molding dried raw powder of enriched Chlorella by tableting and coating the surface of the enriched Chlorella with chocolate. CONSTITUTION:Dried raw powder of Chlorella enriched with vitamin C or vitamin E is molded by tableting and the surface of the enriched Chlorella is coated with chocolate to give the aimed structure.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a stable and highly nutritious chlorella composition in which pheophorbide (chlorophyll decomposition product) does not increase, but rather decreases over time.

In the past, the development of photosensitivity caused by Chlorella was a major problem, and the cause was found to be due to pheophorbide produced by the decomposition of a significant amount of chlorophyll, and currently the total amount has been reduced to less than 160 mg%. It is strictly regulated. However, as chlorophyll decomposes over time, the amount of its decomposition product, pheophorbide, is destined to increase.
Moreover, since chlorella in particular contains a significant amount of chlorophyll, at least 1,000 mg% or more, even if it is below the regulatory value at the time of measurement, it is impossible to predict that it is below the regulatory value after long-term storage. In the case of chlorella, it is necessary to always measure the amount of pheophorbide immediately before consumption, otherwise it must be discarded for quality control reasons. Incidentally, the amount of pheophorbide cannot be determined sensually, and its measurement is quite time-consuming as described below. In other words, the outline is:
First, chlorella is ground, extracted with ether, and extracted with hydrochloric acid from this extract.The chlorophyll decomposition product is extracted with ether again, and the amount of existing pheophorbide is determined by comparing the absorption and quantitative determination. The total amount of pheophorbide is obtained by adding the Chlorophylase activity was determined separately by adding chlorella in a solvent to pH 8. It is obtained by subtracting the existing amount of pheophorbide from the amount of pheophorbide obtained by incubating at 37° C. for 3 hours at (3), but it is not easy in any case.

Therefore, with regard to commercialized chlorella, there is a strong demand for the invention and development of chlorella constituents in which the amount of pheophorbide decreases over time. The present inventor has arrived at the present invention, which not only satisfies the above needs but also has many advantages described below, and will be disclosed below.

First, the causes of the increase in pheophorbide in Chlorella are (1) remaining active chlorophyllase;
It has been confirmed that (2) light, (3) temperature and solvents, etc. In addition, since temperature and oxygen accelerate the reaction, the quality of chlorella or its processed products is usually preserved by placing it in an amber bottle, sealing it, and storing it in a cool, dark place. However, in reality, pheophorbide, a chlorophyll decomposition product, gradually increases over time. Compressed chlorella tablets are kept free of oxygen by pressure, so the inside of the tablet is stable, but the chlorophyll decomposes and discolors from the outer periphery. It was found that by applying a chocolate surface treatment coating to this product, it was possible to extremely effectively avoid the effects of light, oxygen, and humidity, and significantly improve shelf life.However, surprisingly, chlorella bulk powder and vitamin E, i.e., oil-soluble antioxidant vitamins and water-soluble antioxidant vitamins, act synergistically with the chocolate coating to significantly reduce the pheophorbide content over time. It turned out to be going.

Below, (A) Ordinary compressed chlorella is stored sealed in polyethylene. (B), The same as above was stored tightly in a bright brown bottle. (C) Compressed chlorella tablets coated with chocolate were stored in a polyethylene bag. (D) A compressed tablet of chlorella bulk powder containing 0.5% vitamin E and 4% vitamin C was stored in a polyethylene bag. (E
), (D) tablets with chocolate surface coating were stored in polyethylene bags. Comparative data of the measured values of (1) total pheophorbide, (2) existing pheophylase, and (3) active chlorophyllase for each of the above five types immediately after production and 6 months after production is shown.

Immediately after production mg/100g 6 months after production mg
/100g(A) 25 10 18 197
87 10(B) 30 28 2
39 31 8(C) 28 19
9 27 13 14 (D) 26 11
15 25 21 4(E) 28
17 11 19 16 3 books (E)
28 20 8 11 9 2
Departure (E) 39 21 18 24 1
2 12 Akira (E) 106 96 10
53 47 6 (Note): (C) and (E) were measured by peeling off the chocolate coating. (1)=(
2)+(3) As shown in the above table, even if chlorella is simply compressed into tablets, if it is stored without exposure to light, a significant amount of chlorophyll will be decomposed by light, resulting in decomposition products. The amount of a certain pheophorbide increases (A), but if it is stored carefully as in (B), this change can be avoided. However, chlorophyllase remains and changes over time cannot be completely avoided. As shown in (C), chocolate surface coating is extremely effective and pheophorbide tends to decrease. As in (D), the active chlorophyllase is reduced by adding vitamins E and C, but as in the present invention (E), due to the chocolate surface coating,
It does not emit light, and on the contrary, a significant decrease in the amount of pheophorbide is observed over time. In addition, vitamins E and C
The effects of the present invention will not be diminished by additional fortification with other vitamins. Examples of the present invention will be described below.

[Example] 1. 5 kg of dry powder of Chlorella raw algae from Taiwan, 200 g of Rhea ascorbic acid, natural vitamin emulsified powder (tocopherol 2
0% content) 25g, thiamine hydrochloride 3g,
Riboarabin 2g, pyridoxine hydrochloride 5g, total 5,
Mix 235g well and use a direct compression machine to make 25 tablets per tablet.
Compress 0 mg tablets, take one portion, sprinkle with melted chocolate (mixture of sugar, milk powder, cocoa mass, cocoa butter, vegetable oil, lactose, and lecithin) to apply a hot-melt surface coating. One tablet weighs 550mg.

As a target product, the raw chlorella powder was compressed into tablets under the same conditions, that is, sealed in a non-colored transparent glass bottle and stored in a room temperature room, and the pheophorbide content was compared.
It was as follows.

Immediately after manufacturing
After 6 months, this example pheophorbide 3
9mg/100g 15mg/100g target products
〃 〃 107mg/100g 143mg/
As shown in the amount of 100 g or more, the chlorella composition of the present invention not only does not have to worry about an increase in pheophorbide due to decomposition of chlorophyll, but also can easily produce a safe product even from already increased raw materials.

Since it does not need to be stored in a transparent container, it can be stored in a transparent container, which improves its commercial value and prevents the fine powder from peeling off from the surface of the tablet and causing dirt. Furthermore, it has a good nutritional balance, and the chocolate eliminates the characteristic fishy smell of chlorella, so anyone can enjoy it. When you bite into it, the chocolate is mixed with chlorella in your mouth, which improves the disadvantages of conventional chlorella, such as turning the inside of your mouth blue. be.

Claims (1)

[Claims] This chlorella composition is made by compressing and molding dried chlorella bulk powder fortified with vitamin C and vitamin E, and then applying a chocolate surface coating to the tablet.