JPWO2009110464A1 - Nutritional improvement composition - Google Patents
Nutritional improvement composition Download PDFInfo
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- JPWO2009110464A1 JPWO2009110464A1 JP2010501915A JP2010501915A JPWO2009110464A1 JP WO2009110464 A1 JPWO2009110464 A1 JP WO2009110464A1 JP 2010501915 A JP2010501915 A JP 2010501915A JP 2010501915 A JP2010501915 A JP 2010501915A JP WO2009110464 A1 JPWO2009110464 A1 JP WO2009110464A1
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- yeast
- zein
- chain amino
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Classifications
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/185—Acids; Anhydrides, halides or salts thereof, e.g. sulfur acids, imidic, hydrazonic or hydroximic acids
- A61K31/19—Carboxylic acids, e.g. valproic acid
- A61K31/195—Carboxylic acids, e.g. valproic acid having an amino group
- A61K31/197—Carboxylic acids, e.g. valproic acid having an amino group the amino and the carboxyl groups being attached to the same acyclic carbon chain, e.g. gamma-aminobutyric acid [GABA], beta-alanine, epsilon-aminocaproic acid or pantothenic acid
- A61K31/198—Alpha-amino acids, e.g. alanine or edetic acid [EDTA]
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/14—Yeasts or derivatives thereof
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A23L33/15—Vitamins
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/06—Fungi, e.g. yeasts
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/02—Nutrients, e.g. vitamins, minerals
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Abstract
本発明は、高齢者の蛋白質・エネルギー低栄養状態や肝疾患患者の低アルブミン血症の改善に有効であり、かつ苦味、不快な臭いなどが抑えられ、多量の有効成分を効率よくおいしく摂取できる栄養改善用組成物を簡便な方法で効率良く提供することを目的とする。本発明によれば、組成物総重量に対して、分岐鎖アミノ酸を50〜99重量％、ミネラル酵母を０〜10重量％、およびゼインを0.1 〜５重量％含む、粉末または顆粒状形態の栄養改善用組成物が提供される。本発明組成物はさらにビタミンを0.1 〜５重量％含んでいてもよい。本発明の栄養改善用組成物は、栄養補助食品や医薬品として利用できる。INDUSTRIAL APPLICABILITY The present invention is effective in improving protein / energy malnutrition in the elderly and hypoalbuminemia in patients with liver disease, and can suppress a bitter taste, an unpleasant odor, etc. An object is to efficiently provide a nutrition improving composition by a simple method. According to the present invention, the nutrition in the form of powder or granule containing 50 to 99% by weight of branched chain amino acids, 0 to 10% by weight of mineral yeast, and 0.1 to 5% by weight of zein, based on the total weight of the composition An improving composition is provided. The composition of the present invention may further contain 0.1 to 5% by weight of vitamins. The composition for improving nutrition of the present invention can be used as a dietary supplement or a pharmaceutical product.
Description
本発明は栄養改善用組成物、特に低栄養状態の高齢者や肝疾患患者が摂取するのに適した栄養改善用組成物に関する。より詳しくは、本発明は、分岐鎖アミノ酸、および場合によりミネラル酵母を含有する組成物であって、苦味、臭みが改善されると共に、食感がよく摂取し易い栄養改善用組成物に関する。 The present invention relates to a nutritional improvement composition, and more particularly to a nutritional improvement composition suitable for ingestion by underaged elderly and liver disease patients. More specifically, the present invention relates to a composition containing a branched chain amino acid and optionally a mineral yeast, which improves bitterness and odor, has a good texture and is easy to ingest.
近年の高齢化社会の進展により、急増した高齢者の健康維持のための対策が急務となっている。中でも、高齢者の蛋白質・エネルギー低栄養状態（ＰＥＭ）は大きな問題である。このような低栄養状態の高齢者に適正な栄養補給を行うことによりＱＯＬを改善向上させ、高齢者の寝たきりの予防、自立が期待できる。従って、低栄養状態を効果的に改善するための栄養改善剤の提供が望まれている。 Due to the recent progress of an aging society, measures to maintain the health of the elderly who have increased rapidly are urgently needed. Among them, protein and energy undernutrition (PEM) of elderly people is a big problem. QOL is improved and improved by providing appropriate nutrition to such undernourished elderly people, and bedridden prevention and independence of elderly people can be expected. Accordingly, it is desired to provide a nutrition improving agent for effectively improving the undernutrition state.
バリン、ロイシンおよびイソロイシンなどの分岐鎖アミノ酸は筋タンパク質の維持、内臓タンパク質の維持、補給に有効であることが知られ、肝疾患の治療薬としても用いられている。しかし、この分岐鎖アミノ酸を多く含む治療薬や健康食品は、苦味が強く不快な臭いがあるため、日々常用する患者や高齢者の負担は大きくコンプライアンスが悪い。しかも、その効果を発揮させるためには１日当たり10〜20ｇという多量の摂取が必要と言われており、多量の摂取のためには苦味、不快臭を低減することが非常に重要である。 Branched chain amino acids such as valine, leucine and isoleucine are known to be effective in maintaining muscle proteins, maintaining visceral proteins and supplementing, and are also used as therapeutic agents for liver diseases. However, therapeutic drugs and health foods containing a large amount of branched-chain amino acids have a strong bitter taste and an unpleasant odor, and therefore, the burden on patients and elderly people who are regularly used is large and the compliance is poor. Moreover, it is said that a large amount of intake of 10 to 20 g per day is necessary to exert the effect, and it is very important to reduce bitterness and unpleasant odor for a large amount of intake.
また、低栄養の高齢者や肝疾患患者は、タンパク質、エネルギーが不足していると共に、免疫力を維持するために必要なミネラルも不足していることが多い。ミネラル供給源としてミネラル含有酵母は吸収が良いことで注目され、広く使用されているが、独特の不快な臭いがあり非常に飲み難いものである。 In addition, undernourished elderly people and patients with liver diseases often lack protein and energy, as well as minerals necessary to maintain immunity. As a mineral source, mineral-containing yeast is noted for its good absorption and is widely used, but has a unique unpleasant odor and is very difficult to drink.
分岐鎖アミノ酸の苦味、臭いを緩和するための従来技術としては、クエン酸、リンゴ酸などの有機酸を配合する方法（特許文献１）、分岐鎖アミノ酸を造粒後、結合剤含有液でコーティングを施してから打錠してチュアブル剤とする方法（特許文献２）、分岐鎖アミノ酸の粒度を特定範囲に調整する方法（例えば特許文献３）がある。しかしながら、これらの方法では、効果が不十分であるか、あるいはコーティングを含む複数の工程を必要としたり、手間のかかる工程を必要とするため製造コストが増大するという欠点がある。 Conventional techniques for alleviating the bitterness and odor of branched chain amino acids include blending organic acids such as citric acid and malic acid (Patent Document 1), granulating branched chain amino acids, and coating with a binder-containing liquid. There are a method (Table 2) that adjusts the particle size of branched chain amino acids to a specific range (for example, Patent Document 3). However, these methods have a drawback in that the effect is insufficient, or a plurality of steps including coating are required, and the manufacturing cost is increased because a time-consuming step is required.
一方、トウモロコシタンパク質であるゼイン（ツェインとも言う）は、そのフィルム形成性、接着力により、塗布剤、接着剤として、また食品や錠剤などのコーティング剤として利用されてきた。特許文献４には、プロリン、リジンなどの吸水性アミノ酸の吸水を防ぎ加工を容易にする目的で、吸水性アミノ酸の顆粒を製造した後、これを被覆するためにゼインまたはシェラックが使用されているが、分岐鎖アミノ酸に関する技術ではなく、しかも造粒とコーテイングという２つの工程を必要とする。 On the other hand, zein (also referred to as zein), which is a corn protein, has been used as a coating agent and adhesive, and as a coating agent for foods and tablets due to its film-forming properties and adhesive strength. In Patent Document 4, zein or shellac is used to coat a water-absorbing amino acid granule after it has been produced for the purpose of preventing water absorption of the water-absorbing amino acid such as proline and lysine and facilitating processing. However, it is not a technique related to branched-chain amino acids and requires two steps of granulation and coating.
また、ギムネマ・シルベスタ抽出物の苦味を抑制するために、多孔質デンプン中に埋設後、ゼインなどのコーティング剤で被覆することが特許文献５に記載されているが、ゼインはコーティング剤としての使用である。生薬エキスなどをゼインのマトリックス中に分散させ、マトリックスで覆うことにより、苦味や渋みを抑えること (特許文献６、特に図１、２) が知られているが、この方法では、ゼインは被マスキング物質に対して比較的多量に使用されるか、被マスキング物質をマトリックス中に分散させている。特許文献７では不快な味の医薬品化合物に対しゼインなどのプロラミンを併用して味を改善することが記載されているが、具体例として開示されているのは、マンニトールやキシリトールなどの矯味剤、および賦型剤を55〜91重量％と極めて多量に含む製剤であり、苦味を有する有効成分自体は0.5 〜25重量％と少ない。従って、これらの製剤は、苦味を有する多量の有効成分に対して少量のゼインの添加により味を改善するものではない。
本発明の目的は、高齢者の蛋白質・エネルギー低栄養状態（ＰＥＭ）や肝疾患患者の低アルブミン血症の改善に有効であり、かつ苦味、不快な臭いなどが抑えられ、多量の有効成分を効率よくおいしく摂取できる栄養改善用組成物を簡便な方法で効率良く提供することである。 The object of the present invention is effective in improving protein / energy undernutrition (PEM) in elderly people and hypoalbuminemia in patients with liver disease, and suppressing bitterness and unpleasant odor, and a large amount of active ingredients. It is to efficiently provide a nutrition improving composition that can be efficiently and deliciously consumed by a simple method.
本発明者らは、上記目的を達成するために検討を重ねた結果、主成分として分岐鎖アミノ酸を含有し、必要に応じてさらにミネラル酵母を含有する栄養改善用組成物において、0.1 〜５重量％という少量のゼインの使用により、これが造粒時のバインダーとなり、かつ有効成分のもつ苦味、不快臭のマスキング剤となることを見出した。少量のゼインを用いて分岐鎖アミノ酸、または分岐鎖アミノ酸とミネラル酵母を含む組成物を粉末または顆粒形態とすることができると共に、分岐鎖アミノ酸およびミネラル酵母の苦味や不快臭を改善できることは、従来の使用方法からは予測し難いことである。簡便な製造方法により、不快な味、臭いや苦味もなく多量に摂取するのに適した栄養改善組成物を提供できるのは、高齢者や肝疾患患者のための栄養改善用組成物を提供する上で非常に有利である。 As a result of repeated studies to achieve the above object, the inventors of the present invention have a nutritional improvement composition containing a branched chain amino acid as a main component and further containing mineral yeast as necessary. It has been found that the use of a small amount of zein as a percentage makes it a binder during granulation and a masking agent for the bitterness and unpleasant odor of the active ingredient. Conventionally, it is possible to use a small amount of zein to make a branched chain amino acid or a composition containing a branched chain amino acid and mineral yeast into a powder or granule form and to improve the bitterness and unpleasant odor of the branched chain amino acid and mineral yeast. It is difficult to predict from how to use. Providing a nutritional improvement composition suitable for ingestion in large quantities without an unpleasant taste, odor or bitterness by a simple manufacturing method provides a nutritional improvement composition for elderly people or patients with liver disease Very advantageous above.
本発明は、組成物総重量に対して、分岐鎖アミノ酸を50〜99重量％、およびゼインを0.1 〜５重量％含む、粉末または顆粒状形態の栄養改善用組成物である。
この組成物は、好ましくは、組成物総重量に対してミネラル酵母を10重量％以下含有する。The present invention is a nutritional improvement composition in a powder or granular form containing 50 to 99% by weight of a branched chain amino acid and 0.1 to 5% by weight of zein with respect to the total weight of the composition.
This composition preferably contains 10% by weight or less of mineral yeast based on the total weight of the composition.
上記組成物において使用する分岐鎖アミノ酸は、バリン、ロイシンおよびイソロイシンから選ばれる１種類または２種類以上であるのが好ましい。また、ミネラル酵母は、亜鉛酵母、セレン酵母、クロム酵母、銅酵母、鉄酵母、およびマグネシウム酵母から選ばれる１種類または２種類以上であるのが好ましい。 The branched chain amino acid used in the composition is preferably one or more selected from valine, leucine and isoleucine. The mineral yeast is preferably one or more selected from zinc yeast, selenium yeast, chromium yeast, copper yeast, iron yeast, and magnesium yeast.
上記組成物は、さらにビタミン類を0.1 〜５重量％含むことができる。
本発明の栄養改善用組成物は、栄養補助食品または医薬品として利用できる。The composition may further contain 0.1 to 5% by weight of vitamins.
The composition for improving nutrition of the present invention can be used as a dietary supplement or a pharmaceutical product.
本発明の栄養改善用組成物は、筋タンパク質の維持、内臓タンパク質の維持・補給に有効な分岐鎖アミノ酸を高含量で含み、場合により免疫力維持のためのミネラル供給源として有効な酵母含有ミネラルをさらに含有し、しかも分岐鎖アミノ酸および酵母含有ミネラルの不快な味、臭いや苦味が低減されて摂取が容易であるのに加え、口どけが良くパサパサ感がないという食感を有するため、優れた栄養改善効果を発揮することができる。特に、低栄養状態の高齢者や肝疾患患者に投与して低栄養状態や低タンパク質状態を改善するのに有効である。また、粉末または顆粒状の形態であるため、錠剤、チュアブル、カプセル剤に比べて、高含量の有効成分を含む製剤を効率良く経口摂取することができる。さらに、本発明組成物は、噴霧コーティングや打錠、カプセル化などの手間を必要とせず、原料の混合攪拌により製造できるため、作業工程が簡便であり、コストを削減できるという利点がある。 The nutrition improving composition of the present invention contains a high content of branched chain amino acids effective for maintenance of muscle proteins and maintenance / supplement of visceral proteins, and in some cases, yeast-containing minerals effective as a mineral source for maintaining immunity In addition to the unpleasant taste, smell and bitterness of branched chain amino acids and yeast-containing minerals being reduced and easy to ingest, the mouth feels good and has a mouthfeel that does not feel papapasa. The nutrition improvement effect can be demonstrated. In particular, it is effective for improving an undernutrition state and a low protein state by being administered to an underaged elderly person or a liver disease patient. In addition, since it is in the form of powder or granules, a preparation containing a high content of active ingredients can be efficiently taken orally compared to tablets, chewables and capsules. Furthermore, since the composition of the present invention can be produced by mixing and stirring raw materials without the need for spray coating, tableting, encapsulation, and the like, there are advantages in that the work process is simple and the cost can be reduced.
本発明組成物がビタミン類を含有する場合、ビタミン類の好ましくない味、風味も改善することができ、しかも長期保存後のビタミン類の安定性にも優れている。 When the composition of the present invention contains vitamins, the undesirable taste and flavor of vitamins can be improved, and the stability of vitamins after long-term storage is excellent.
本発明の栄養改善組成物において使用する分岐鎖アミノ酸は、バリン、ロイシン、イソロイシンのうちの１種類または２種類以上を組み合わせたものであり、好ましくは３種類の分岐鎖アミノ酸を含む。 The branched chain amino acid used in the nutritional improvement composition of the present invention is a combination of one or more of valine, leucine, and isoleucine, and preferably includes three types of branched chain amino acids.
組成物中の分岐鎖アミノ酸の含量は、組成物全量に対して、50〜99重量％であり、好ましくは60〜98重量％、更に好ましくは70〜95重量％である。特に、分岐鎖アミノ酸が70〜90重量％含まれる組成物が好ましい。従って、分岐鎖アミノ酸およびミネラルを多量に必要とする蛋白質・エネルギー低栄養状態の高齢者や肝疾患患者が摂取するのに都合がよい。例えば、１包に有効成分84％含量の４ｇ顆粒の場合、１日に３包摂取すればよい。 The content of the branched chain amino acid in the composition is 50 to 99% by weight, preferably 60 to 98% by weight, more preferably 70 to 95% by weight, based on the total amount of the composition. In particular, a composition containing 70 to 90% by weight of a branched chain amino acid is preferable. Therefore, it is convenient for ingestion of elderly people and patients with liver diseases who are undernutrition of protein / energy requiring a large amount of branched chain amino acids and minerals. For example, in the case of 4 g of granules containing 84% active ingredient in one sachet, three sachets may be taken per day.
酵母含有ミネラルとしては、亜鉛酵母、セレン酵母、クロム酵母、銅酵母、鉄酵母、マグネシウム酵母などが使用できる。これらのミネラル酵母の１種類または２種類以上を組み合わせて使用すればよい。 As the yeast-containing mineral, zinc yeast, selenium yeast, chromium yeast, copper yeast, iron yeast, magnesium yeast and the like can be used. What is necessary is just to use it combining 1 type or 2 types or more of these mineral yeast.
ミネラル酵母は必要に応じて組成物総重量に対して10重量％まで添加することができ、好ましくは７重量％以下、さらに好ましくは５重量％以下、特に好ましくは0.1 〜５重量％である。 Mineral yeast can be added up to 10% by weight based on the total weight of the composition, if necessary, preferably 7% by weight or less, more preferably 5% by weight or less, and particularly preferably 0.1 to 5% by weight.
ゼインは、本発明組成物中、バインダーかつマスキング剤として使用される。ゼインは、ツェインともいい、トウモロコシの種子タンパク質の約55％を占めるプロラミン型貯蔵タンパク質である。通常、非水溶性で50〜90％エタノール可溶性であるので、含水エタノールに溶かして用いる。 Zein is used as a binder and a masking agent in the composition of the present invention. Zein, also known as zein, is a prolamin-type storage protein that accounts for approximately 55% of corn seed protein. Usually, it is water-insoluble and 50-90% ethanol-soluble, so it is dissolved in hydrous ethanol.
ゼインは、組成物中0.1 〜５重量％、好ましくは0.3 〜３重量％、特に好ましくは0.3 〜1.5 重量％含まれる。ゼインが0.1 重量％未満ではバインダーとして、および苦味や風味のマスキング剤として不十分となり、５重量％を超えると口溶けが悪くパサパサ感が強いなどの食感の点で劣る。ゼインが0.1 〜５重量％の範囲で、味および食感共に満足度が高いが、味の点では、ゼインが0.3 重量％以上である場合特に優れており、食感の点ではゼインが1.5 重量％以下の場合特に優れている。 Zein is contained in the composition in an amount of 0.1 to 5% by weight, preferably 0.3 to 3% by weight, particularly preferably 0.3 to 1.5% by weight. When zein is less than 0.1% by weight, it is insufficient as a binder and as a masking agent for bitterness and flavor, and when it exceeds 5% by weight, it is inferior in terms of texture such as poor meltability and strong papasa feeling. In the range of 0.1 to 5% by weight of zein, both the taste and texture are highly satisfactory. However, in terms of taste, zein is particularly excellent when the content is 0.3% by weight or more, and in terms of texture, zein is 1.5% by weight. % Is particularly excellent.
ゼインと分岐鎖アミノ酸（または分岐鎖アミノ酸とミネラル酵母の合計量）との割合は、味や不快臭の抑制の点からは、ゼインが分岐鎖アミノ酸の量（または分岐鎖アミノ酸とミネラル酵母の合計量）に対して0.1 重量％〜３重量％であるのが好ましい。 The ratio of zein to branched chain amino acids (or the total amount of branched chain amino acids and mineral yeast) is the amount of branched chain amino acids (or the total of branched chain amino acids and mineral yeast) in terms of suppression of taste and unpleasant odor. The amount is preferably 0.1% by weight to 3% by weight.
本発明組成物には、さらにビタミン類を含有させることができる。例えば、ビタミンＡ、ビタミンＢ群 (ビタミンＢ1 、ビタミンＢ2 、ビタミンＢ6 、ビタミンＢ12、パントテン酸など) 、ビタミンＫ2 、ビタミンＣ、ビタミンＤ、ビタミンＥなどが挙げられる。通常このようなビタミンを含む製剤では、造粒後かなりの割合が失活するが、本発明組成物では、１年の加速試験後も維持され、ゼイン不添加の場合に比べ、ビタミン類の安定性に優れている。また、ビタミンの種類によっては好ましくない味、風味を有する場合があるが、それらも本発明組成物においては改善される。The composition of the present invention can further contain vitamins. Examples include vitamin A, vitamin B group (vitamin B 1 , vitamin B 2 , vitamin B 6 , vitamin B 12 , pantothenic acid, etc.), vitamin K 2 , vitamin C, vitamin D, vitamin E, and the like. In general, such a vitamin-containing preparation loses a considerable proportion after granulation. However, in the composition of the present invention, it is maintained even after a one-year accelerated test, and the stability of vitamins is more stable than when no zein is added. Excellent in properties. Moreover, although it may have an unpreferable taste and flavor depending on the kind of vitamin, they are also improved in the composition of the present invention.
さらに、食品に慣用されるその他の添加物を添加することは特に制限されない。分岐鎖アミノ酸以外のアミノ酸、甘味成分、酸味料、香料などが挙げられる。分岐鎖アミノ酸以外のアミノ酸としては、例えばアルギニン、アラニン、グルタミン、グリシン、アスパラギン酸、チロシン、トリプトファン、シスチン、メチオニン、フェニルアラニン、セリン、プロリン、リジン、ヒスチジン、システイン、グルタミン酸、オルニチンなどが、甘味成分としてはステビア、ソーマチン、還元麦芽糖、アスパルテーム、スクラロース、フルクトース、グルコース、キシリトール、サッカリンなどが、酸味料としてはクエン酸、リンゴ酸、酒石酸、乳酸などが、香料としてはレモン、グレープフルーツ、オレンジ、コーヒー、パッションフルーツ、柚子、カシスなどが挙げられる。これらの添加剤の中より適宜選択して添加することができる。 Furthermore, the addition of other additives commonly used in foods is not particularly limited. Examples include amino acids other than branched chain amino acids, sweetening ingredients, acidulants, and fragrances. As amino acids other than branched chain amino acids, for example, arginine, alanine, glutamine, glycine, aspartic acid, tyrosine, tryptophan, cystine, methionine, phenylalanine, serine, proline, lysine, histidine, cysteine, glutamic acid, ornithine, etc. Is stevia, thaumatin, reduced maltose, aspartame, sucralose, fructose, glucose, xylitol, saccharin, etc., citric acid, malic acid, tartaric acid, lactic acid, etc. as acidulants, lemon, grapefruit, orange, coffee, passion Examples include fruit, eggplant, and cassis. These additives can be appropriately selected and added.
本発明組成物の形態は、粉末または顆粒である。
本発明組成物を製造するには、分岐鎖アミノ酸、または分岐鎖アミノ酸とミネラル酵母との混合物に、ゼインを含む結合液を添加混合し、造粒・乾燥して粉末または顆粒状形態とすればよい。The form of the composition of the present invention is a powder or a granule.
In order to produce the composition of the present invention, a binding solution containing zein is added to and mixed with a branched chain amino acid or a mixture of branched chain amino acid and mineral yeast, and granulated and dried to obtain a powder or granular form. Good.
分岐鎖アミノ酸、または分岐鎖アミノ酸およびミネラル酵母の混合物に添加混合する結合液は、ゼイン６〜12重量％を含水エタノールなどの媒体に溶かしたものである。
造粒方法としては特に制限されないが、攪拌造粒が好ましい。攪拌造粒は、有効成分に結合液を添加しながら、攪拌羽を高速で回転させ、原料の混合、練合、造粒を１つの機械の中で順次行う方法である。造粒・乾燥工程により、粉末または顆粒状の製剤が得られる。The binding solution added to and mixed with the branched chain amino acid or the mixture of the branched chain amino acid and mineral yeast is obtained by dissolving 6 to 12% by weight of zein in a medium such as hydrous ethanol.
The granulation method is not particularly limited, but stirring granulation is preferable. Agitation granulation is a method in which a stirring blade is rotated at high speed while adding a binding liquid to an active ingredient, and raw materials are mixed, kneaded, and granulated sequentially in one machine. A powder or granular preparation is obtained by the granulation and drying process.
以下に、実施形態を具体化した実施例を挙げて、本発明をより詳しく説明する。また、本発明の効果をより具体的に示すために比較例との比較を行う。 Hereinafter, the present invention will be described in more detail with reference to examples embodying the embodiments. Moreover, in order to show the effect of the present invention more specifically, a comparison with a comparative example is performed.
[実施例１−５］
ゼインを含水エタノールで調液し結合液を用意する。造粒機を用いて、結合液を以下に示す成分に添加しながら混合・造粒し顆粒品を得る。総量100 ｇの本発明品を得た。
Prepare the binding solution by preparing zein with water-containing ethanol. Using a granulator, the mixture is mixed and granulated while adding the binding liquid to the components shown below to obtain granules. The product of the present invention having a total amount of 100 g was obtained.
ゼインの添加量を変えた以外は実施例２と同様にして、本発明品の顆粒を製造した。即ち、ゼインを実施例６では0.1 ％、実施例７では0.3 ％、実施例８では0.5 ％、実施例９では1.5 ％、実施例10では３％、実施例11では５％となるように使用し、ゼイン以外の成分については実施例２におけるゼイン以外の成分の組成および割合と同じになるよう調整し、各製剤を得た。 Granules of the product of the present invention were produced in the same manner as in Example 2 except that the amount of zein added was changed. That is, zein was used to be 0.1% in Example 6, 0.3% in Example 7, 0.5% in Example 8, 1.5% in Example 9, 3% in Example 10, and 5% in Example 11. The ingredients other than zein were adjusted to be the same as the composition and ratio of the ingredients other than zein in Example 2 to obtain each preparation.
(比較例１−４)
比較例１では、ゼインに代え難消化性デキストリンを同量使用した以外は実施例１と同様にして製剤を得た。比較例２では、ゼインに代え難消化性デキストリンを同量使用した以外は実施例２と同様にし、比較例３では、ゼインに代え加工デンプンを同量使用した以外は実施例３と同様にして製剤を得た。比較例４では難消化性デキストリンを総重量に対して30％用い、下記に示す配合量とし、総量100 ｇの製剤を得た。(Comparative Example 1-4)
In Comparative Example 1, a preparation was obtained in the same manner as in Example 1 except that the same amount of indigestible dextrin was used instead of zein. Comparative Example 2 was the same as Example 2 except that the same amount of indigestible dextrin was used instead of zein, and Comparative Example 3 was the same as Example 3 except that the same amount of modified starch was used instead of zein. A formulation was obtained. In Comparative Example 4, an indigestible dextrin was used in an amount of 30% based on the total weight to obtain the formulation shown below and a total amount of 100 g.
ゼインを10％となるように用いた以外は実施例２と同様にして顆粒を製造した。
Granules were produced in the same manner as in Example 2 except that zein was used at 10%.
(試験例１)
実施例１〜11および比較例１〜５で得られた製剤について７名のパネラー (健常成人) により、飲んだ後の苦味および風味、並びに食感（口溶け、パサパサ感）についての官能試験を実施し、比較検討した。(Test Example 1)
For the preparations obtained in Examples 1 to 11 and Comparative Examples 1 to 5, a sensory test was conducted on the bitterness and flavor after drinking and the texture (melted in the mouth, papasa) by 7 panelists (healthy adults) And compared.
試験は各顆粒４ｇの量を150cc の水で摂取することにより行った。評価は５段階で行い、平均点数を表１に示した。 The test was conducted by ingesting an amount of 4 g of each granule with 150 cc of water. Evaluation was performed in 5 stages, and the average score is shown in Table 1.
飲んだ直後の苦味
５ 苦味は感じない
４ 苦味を多少感じる
３ かなり苦味を感じる
２ 非常に強く苦味を感じる
１ 苦味で飲むのに苦痛である
飲んだ直後の風味 Bitterness immediately after drinking 5 I do not feel bitterness 4 I feel some bitterness 3 I feel quite bitter 2 I feel very strong bitterness 1 It is painful to drink with bitterness
Flavor immediately after drinking
５ 良い風味である
４ まあまあ良い風味である
３ どちらでもない
２ 嫌な風味である
１ 非常に嫌な風味である
飲んだ後、３分後の苦味 5 A good flavor 4 A rather good flavor 3 Neither one 2 A disgusting flavor 1 A very disgusting flavor
Bitterness 3 minutes after drinking
５ 全く苦味は感じない
４ ほとんど苦味は残っていない
３ 少し苦味が残っている
２ 苦味が残っている
１ 苦味が非常に強く残っている
食感（口溶け）
５ 大変良い
４ 良い
３ どちらでもない
２ 悪い
１ 非常に悪い
食感（パサパサ感）
５ パサパサ感はない
４ パサパサ感はほとんどない
３ どちらでもない
２ パサパサ感がある
１ パサパサ感が強い
表１に示したパネラー７名 (健常成人) の評価から明らかなように、ゼインを使用しない比較例１〜４の製剤では苦味が強く風味も悪いのに対し、ゼインを0.1 重量％以上添加することにより苦みや風味は明らかに改善される。食感については、ゼインが５重量％を超えると口溶けは悪くなり、パサパサ感がある。即ち、ゼインを0.1 〜５重量％の範囲で添加することにより苦味や風味を改善し、かつ口溶けがよく、ぱさぱさ感もなく食感を良好に保つことができる。5 No bitterness 4 Little bitterness left 3 Little bitterness left 2 Bitterness left 1 Bitterness left very strong
Texture (melted in the mouth)
5 Very good 4 Good 3 Neither 2 Bad 1 Very bad
Texture (feeling crispy)
5 There is no feeling of crispyness 4 There is almost no feeling of crispyness 3 No way 2 There is a feeling of crispyness 1 A feeling of crispyness is strong
As is clear from the evaluation of seven panelists (healthy adults) shown in Table 1, the preparations of Comparative Examples 1 to 4 that do not use zein have a bitter taste and poor taste, whereas zein is added by 0.1 wt% or more. This clearly improves bitterness and flavor. As for the texture, when zein exceeds 5% by weight, the melting of the mouth is deteriorated and there is a feeling of dryness. That is, by adding zein in the range of 0.1 to 5% by weight, the bitterness and flavor are improved, the mouth is well melted, and the texture can be kept good with no crispy feeling.
特に、実施例１〜３の本発明品は苦味はほとんど感じることなく、風味も良好である。また、飲んで３分後、比較例１〜４の製剤では、苦味が残っているが、実施例１〜３の本発明品では苦味は残っておらず良好であるのが分かる。 In particular, the inventive products of Examples 1 to 3 have almost no bitter taste and good flavor. In addition, after 3 minutes of drinking, the preparations of Comparative Examples 1 to 4 still have a bitter taste, but the products of Examples 1 to 3 have no bitter taste and are good.
Claims (7)
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