JPWO2018139467A1 - ビタミンd高含有食品、ビタミンd含量を増加する方法およびビタミンd高含有食品の製造方法 - Google Patents
ビタミンd高含有食品、ビタミンd含量を増加する方法およびビタミンd高含有食品の製造方法 Download PDFInfo
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- JPWO2018139467A1 JPWO2018139467A1 JP2018564592A JP2018564592A JPWO2018139467A1 JP WO2018139467 A1 JPWO2018139467 A1 JP WO2018139467A1 JP 2018564592 A JP2018564592 A JP 2018564592A JP 2018564592 A JP2018564592 A JP 2018564592A JP WO2018139467 A1 JPWO2018139467 A1 JP WO2018139467A1
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- 229930003316 Vitamin D Natural products 0.000 title claims abstract description 78
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
-
- 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
- A23L33/15—Vitamins
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
以下の実施例において、ビタミンD2およびビタミンD3は以下のように分析した。
白カビを含み、かつ水分、脂質およびタンパク質を含む食品として、カマンベールチーズを選択した。カマンベールチーズへの紫外線照射がビタミンD(ビタミンD2およびビタミンD3)含量に及ぼす影響を検討した。
温度制御下で、カマンベールチーズへの紫外線照射がビタミンD2含量に及ぼす影響を検討した。
白カビを含み、かつ水分、脂質およびタンパク質を含む食品として、カマンベールチーズを選択した。カマンベールチーズへの短時間の紫外線照射が、ビタミンD2含量、風味および脂質の過酸化物価に及ぼす影響を検討した。
肉などの動物性食品中には、ビタミンDの25位が水酸化を受けた25-ヒドロキシビタミンD(25(OH)D)が存在し、25(OH)Dの生体利用性は、ビタミンDよりも高いことが報告されている(非特許文献1)。そこで、UV照射したカマンベールチーズ中の25(OH)D2濃度を測定した。
カマンベールチーズ製造工程内でのUV照射がビタミンD2含量および製造適性に及ぼす影響を検討した。
UVランプとチーズとの間の距離がビタミンD2含量に及ぼす影響を検討した。
青かびチーズへの短時間の紫外線照射が、ビタミンD2含量に及ぼす影響を検討した。
図2および図3に示すように、食品搬送部1、紫外線照射パネル2および遮光カバー3を備えた装置を作製した。紫外線照射対象としては、直径約76mmのカマンベールチーズを想定した。紫外線照射パネル2は、図2に示すように、搬送される食品4の真上および左右斜め上の3つの方向に配置した。また、紫外線照射パネル2は、図3に示すように、食品4の搬送方向に沿って複数個配置した。それぞれの紫外線照射パネル2は、搬送される食品4までの距離が略一定となるように配置した。
Claims (16)
- 真菌類および/または原生生物を含み、かつ水分含有量が10質量%以上の食品に紫外線を照射してなる、ビタミンD高含有食品。
- 前記食品の脂質が3質量%以上である、請求項1に記載のビタミンD高含有食品。
- 過酸化物価が10meq/kg以下である、請求項1または2に記載のビタミンD高含有食品。
- 前記紫外線の露光量が10kJ/m2以下である、請求項1〜3のいずれか1項に記載のビタミンD高含有食品。
- 前記食品がチーズまたはチーズ様食品であり、熟成前、熟成中または熟成後のチーズまたはチーズ様食品に紫外線を照射してなる、請求項1〜4のいずれか1項に記載のビタミンD高含有食品。
- 前記ビタミンDがビタミンD2である、請求項1〜5のいずれか1項に記載のビタミンD高含有食品。
- 前記ビタミンD2として、25(OH)D2および/または1,25(OH)2D2を含有する、請求項6に記載のビタミンD高含有食品。
- 真菌類および/または原生生物を含み、かつ水分含有量が10質量%以上の食品中のビタミンD含量を増加する方法であって、
前記食品に紫外線を照射する工程を含む、方法。 - 前記食品の脂質が3質量%以上である、請求項8に記載の方法。
- 前記紫外線の露光量が10kJ/m2以下である、請求項8または9に記載の方法。
- 前記食品がチーズまたはチーズ様食品であり、
前記紫外線を照射する工程において、熟成前、熟成中または熟成後のチーズまたはチーズ様食品に紫外線を照射する、請求項8〜10のいずれか1項に記載の方法。 - 真菌類および/または原生生物を含み、かつ水分含有量が10質量%以上の食品に紫外線を照射する工程を含む、ビタミンD高含有食品の製造方法。
- 真菌類および/または原生生物を含み、かつ水分含有量が10質量%以上の食品中のビタミンD含量を増加するための装置であって、
前記食品を搬送するための手段と、
前記食品を搬送するための手段により搬送される食品に紫外線を照射するための手段とを備える、装置。 - 前記紫外線を照射するための手段は、紫外線LEDによって紫外線を照射する、請求項13に記載の装置。
- 前記紫外線を照射するための手段は、紫外線を照射する複数のパネルを含み、
前記パネルのそれぞれは、前記食品を搬送するための手段により搬送される食品までの距離が略一定となるように設置されている、請求項13または14に記載の装置。 - 真菌類および/または原生生物を含み、かつ水分含有量が10質量%以上の食品中のビタミンD含量を増加する方法であって、
請求項13〜15のいずれか1項に記載の装置を用いて前記食品に紫外線を照射する工程を含む、方法。
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