WO2006132042A1 - Nutritional supplement powder and fat for food or medicine - Google Patents

Nutritional supplement powder and fat for food or medicine Download PDF

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Publication number
WO2006132042A1
WO2006132042A1 PCT/JP2006/309006 JP2006309006W WO2006132042A1 WO 2006132042 A1 WO2006132042 A1 WO 2006132042A1 JP 2006309006 W JP2006309006 W JP 2006309006W WO 2006132042 A1 WO2006132042 A1 WO 2006132042A1
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Prior art keywords
oil
powder
foods
food
acid
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PCT/JP2006/309006
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French (fr)
Japanese (ja)
Inventor
Yasuyuki Yamada
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Yasuyuki Yamada
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Publication of WO2006132042A1 publication Critical patent/WO2006132042A1/en

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    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00Medicinal preparations containing organic active ingredients
    • A61K31/56Compounds containing cyclopenta[a]hydrophenanthrene ring systems; Derivatives thereof, e.g. steroids
    • A61K31/57Compounds containing cyclopenta[a]hydrophenanthrene ring systems; Derivatives thereof, e.g. steroids substituted in position 17 beta by a chain of two carbon atoms, e.g. pregnane or progesterone
    • A61K31/573Compounds containing cyclopenta[a]hydrophenanthrene ring systems; Derivatives thereof, e.g. steroids substituted in position 17 beta by a chain of two carbon atoms, e.g. pregnane or progesterone substituted in position 21, e.g. cortisone, dexamethasone, prednisone or aldosterone
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23DEDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/001Spread compositions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23DEDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/003Compositions other than spreads
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23DEDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00Other edible oils or fats, e.g. shortenings, cooking oils
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/34Cocoa substitutes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15Vitamins
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00Shaping or working of foodstuffs characterised by the products
    • A23P10/40Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00Medicinal preparations containing organic active ingredients
    • A61K31/01Hydrocarbons
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00Medicinal preparations containing organic active ingredients
    • A61K31/045Hydroxy compounds, e.g. alcohols; Salts thereof, e.g. alcoholates
    • A61K31/047Hydroxy compounds, e.g. alcohols; Salts thereof, e.g. alcoholates having two or more hydroxy groups, e.g. sorbitol
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00Medicinal preparations containing organic active ingredients
    • A61K31/56Compounds containing cyclopenta[a]hydrophenanthrene ring systems; Derivatives thereof, e.g. steroids
    • A61K31/565Compounds containing cyclopenta[a]hydrophenanthrene ring systems; Derivatives thereof, e.g. steroids not substituted in position 17 beta by a carbon atom, e.g. estrane, estradiol
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00Medicinal preparations containing organic active ingredients
    • A61K31/56Compounds containing cyclopenta[a]hydrophenanthrene ring systems; Derivatives thereof, e.g. steroids
    • A61K31/565Compounds containing cyclopenta[a]hydrophenanthrene ring systems; Derivatives thereof, e.g. steroids not substituted in position 17 beta by a carbon atom, e.g. estrane, estradiol
    • A61K31/566Compounds containing cyclopenta[a]hydrophenanthrene ring systems; Derivatives thereof, e.g. steroids not substituted in position 17 beta by a carbon atom, e.g. estrane, estradiol having an oxo group in position 17, e.g. estrone
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • Nutrition foods and good medicines are often used in healthy people as well as young children and sick people. For this reason, a swallowing assistance drink appeared, but this cannot be used for young children, and a notice to that effect is also attached.
  • Patent Document 1 Japanese Patent Publication No. 11-124342
  • Proteins such as milk have a strong buffer action against various foreign substances and irritants, and have been reported to Western journals.
  • Proteins such as milk have the property of easily binding to various substances, and receptor molecules in living bodies are made of proteins. In other words, if a protein such as milk is included in the mouth, it will be as if the mouth was covered with a fine oblate. Similarly, foods and drugs are covered with a fine wafer. Therefore, the nutritional powder of this time may be used by dissolving it in water, or it may be put in the mouth as powder and eat and drink immediately after that.
  • the nutritional powder When water is added to the nutritional powder, it can be used by adding milk instead of water.
  • the nutritional powder is obtained by omitting a part of the four components as in claim 2 and becomes the three components of paste, sugar and acidulant.
  • cocoa and egg yolk were added to the nutritional powder to increase the effect.
  • 1% aqueous solution was suitable for use, and for egg yolk, 1 product was suitable for lOOcc.
  • lemon juice was used as a sour agent, 2.5% was appropriate.
  • the uninvented invention relates to the production of a dietary supplementary nutrition powder that assists in eating and drinking foods and medicines. Add water before use.
  • the 4% aqueous solution concentration of the alpha starch of cold water soluble starch is effective from the viewpoint of texture, ease of use, and maximum safety for infants. Recommended. If the viscosity during use is low, the medicine will sink and will not mix. If it is too hard, it will not mix. The concentration and viscosity are shown below.
  • the supplementary nutrition powder of this time has a strong buffer action against stimulants and foreign substances, and exhibits a buffer action nearly 100 times that of the aforementioned commercially available swallowing assistance drink. This is despite the fact that it can be used by young children who are banned from the supplement.
  • coconut milk can be used as well, although the buffering action is low due to low protein.
  • Ingredients sugar 'starch ⁇ vitamin C' milk powder was the same amount as above
  • the product is a powder
  • a liquid to dissolve is necessary.
  • One method is to attach a measuring cup for this purpose.
  • it is easy to use product packaging. Therefore, it was useful to mark the bag or solid container.
  • One package contains 3.75g of powdered milk, 2.5g of white sugar, 0.665g of alpha starch and 25g of vitamin CO.
  • An automatic parcel machine with 21 packs expects a loss of 3% and a total of 152 g of milk powder 81. lg, white sugar 54. lg, alpha starch 14. lg, vitamin C 2.7 g.
  • the product In order to save the trouble of holding the water and using the power, it is also possible to make the product into an aqueous solution. In this case, it can be aseptically produced as long-life milk, or it can be made as refrigerated.
  • the paste can be omitted because of its viscosity. Compared to the case where it was dissolved in water, the acidity was felt slightly stronger and the sweetness dropped to about half, so the amount of sugar used was doubled.
  • the lecithin 60% paste in soy oil resulted in a mayonnaise shape with poor taste.
  • Soybean oil, rapeseed oil and olive oil became watery sherbet. Adding 20-30% of the shortening to the lard gave a good tally.
  • Lard m. P. 36-42 degrees
  • shortening is a product of natural fats and oils, and processed oils and fats that have become expensive by handling natural products. A natural product with as few double bonds as possible and a stable product is desired.
  • bees wax is m. P. 62-65 degrees, unlike triglycerides of general fats and oils, esters.
  • the olive oil was added so that the olive oil became 60% -80% and became a very oily mayonnaise. It solidified into putty in the mouth.
  • candelilla wax is m. P. 65—70 degrees, similar to carnauba wax, olive oi
  • Palm crude oil has strong red pigment and aroma. However, vitamin A'E Coenzym eQ and other nutrients are high. The result was a soft mayonnaise.
  • Red palm crude oil is refined into a light yellowish refined oil. This is m. P. 27-43 degrees.
  • the fraction ⁇ fractionation is divided into palm stearin m. P. 50—55 degrees and palm olein m. P. —5 —22 degrees. Palm olein is further divided into super- olein m. p. —5— 15 degrees and palm mid fraction PMF m. p. about 34 degrees.
  • palm oil (butter) from fruit and are made from fruit.
  • Palm stearin was melted and melted and mixed with nutrient powder. After mixing, the range of plasticity was widened, and it was plastic even at room temperature of 20 degrees. It was a hard mayonnaise with a nice touch
  • Palm oil from seed is called palm kernel oil. The result was good in taste and texture.
  • Palm oil was the most suitable for this material because it had the highest yield of fats and oils per unit area and was inexpensive.
  • the seed portion which is a mesodermal skin with a simple composition
  • the seed portion which is the source of the birth of a new life, consists of a variety of complex components, as is widely seen in the living world. This seems to be due to the difference in water mixing ability between the two.
  • Powdered milk 'white sugar' vitamin C mixed with fats and oils is a total of half the fat and oil volume.
  • Daikan of Kampo which is very difficult to eat, was used as an aqueous solution or oil solution. In this situation, it is very unpleasant and bad, and very difficult to take. However, if the above-mentioned oil / fat products are used, it is now possible to easily consume a volume greater than the product volume.
  • the object that has been impossible until now can be a powder, a grain, a paste, or an aqueous solution. It is now easy to eat anything from oil solutions, sols, gels, solid biscuits, mussels and hail.
  • the product from the seed had soft margarine-like softness, whether it was whole milk powder or skim milk powder.
  • the product from palm stearin was putty-like softness in both milk powders. Both products could be mixed with each other to make various soft products.
  • Chocolate is characterized by the cacao butter's narrow mp of 30-35 degrees, and in products where its melting point is not so much a problem, our previous product can be used as an alternative.
  • coconut oil could be used as an alternative to chocolate cacao butter, but the replacement effect was weak at 1%. Sugar was weak at 1%.
  • Palm oils and fats contain many components with different melting points and could be used as the main component of the series of products described above, such as chocolate substitutes. [0070] Also, palm oils and fats are often used in infant formula and are safe.
  • the product described in 0059 has become a product that can take various states between states of force, liquid state such as soft margarine and putty. If it cools, it becomes hard like margarine. These ingredients are all natural ingredients and are reported to be unhealthy, but do not use any processed fats or oils.
  • germ cells are the first in the living world.
  • the whole seed must be used as part of the seed. That means whole grain. It is also desirable nutritionally.
  • the fats and oils of the living world are mainly composed of triglycerides (TG).
  • TG triglycerides
  • HDL Blood high density lipoprotein
  • the good rate increased with a delay in the mixture of skim milk and palm.
  • VLDL Very low density lipoprotein
  • Cholesterol is only distributed in the animal kingdom, not in the plant kingdom! /. In B and C containing animal material, we observed changes in blood levels of total cholesterol (TCh). mgZdl.
  • the dried coconuts could be used at 100% strength to 0%. Therefore, palm oil can be added from 0% to 100%. Optimum was palm oil from seed 80%, dried palm fruit 20%, skim milk 20%, and natural salt 2%.
  • the 0.5% content showed a very light brown color and a slight soy taste. From 1% to 9%, it was light brown and had a weak soy taste.
  • date palm fruit can be used as a natural palm sweetener compared to the sweet product mentioned above.
  • Dried fruit could be used effectively as a mixture of 1% to 50%, with 20% being adequate.
  • seaweed such as dry seaweed that hate moisture.
  • Such a curing substance is generally called polymers or thickening agents. Usually water-soluble organic substances.
  • the m.p. of the oil is as low as 21 to 25 degrees !, so if it remains as it is, the force that is the state of a fluid oil with white turbidity is fully cured.
  • coconut oil itself did not mix at all with water.
  • the palm oil from seed described in 0052 was 20% miscible.
  • An equal weight mixture of coconut oil and copra could be mixed without separating 10 times the amount of water.
  • the oil and fat product of claim 10 was made using coconut oil and copra.
  • the soybean crude oil paste is a hard paste with a strong viscosity from 40 degrees Celsius to +100 degrees Celsius, and can be used as a thickening agent in a wide temperature range. Also presents a beautiful butter yellow color
  • the 0140 product was whip even at 30 degrees Celsius without using any processed oils and fats. It does not contain water, can be stored for a long time, and does not require refrigeration.
  • Surfactants reduce surface tension and interfacial tension, and have detergency, emulsification power, dispersion power, penetration power, foaming power, etc., and emulsifiers, cleaning agents, foam digesters, bactericidal preservatives , Antifoaming agents, dispersing agents, solubilizers, penetrants, moisturizers, lubricants, softeners, antistatic agents, foaming agents, fiber finishes, floatation screening agents, lubricant additives, etc. Be utilized.
  • This product like the 0054 product, is very delicious, safe and delicious.
  • Margarine was made with soy bean paste that kept a solid paste over a wide temperature range from 40 degrees Celsius to +100 degrees Celsius.
  • margarine was made by mixing and curing copra with low melting point oil. Examples of this are shown below.
  • Oil is the perfect way to quickly stop irritation around the throat and mouth and protect cellular tissue
  • this oil and fat cough medicine has no side effects and can be used safely during pregnancy. Even if 10% of the disinfectant Popidonhode solution was added, it could be used well. Glycine, which has a neurosuppressive effect, was used at 2% and GABA at 2%. Numbness appeared in the area where GABA was applied. When 10% of past was added, it reacted with moisture on the mucosal surface and solidified, and the surface protective action became stronger.
  • cacao butter has a crystal structure up to type I and type I force.
  • Type VI is not delicious, but it is the most stable.
  • the surfactant activity can be freely adjusted by the amount of copra and milk powder.
  • enzyme including baking soda or alkali with decomposition activity.
  • lipase rich in rice bran, spleen and microorganisms
  • protease rich in pineapple, animals and microorganisms.
  • Another method is drying oil by acidifying and solidifying unsaturated oil. Used for tableware ing. Tanoremi, Amani, Egoma, etc.
  • US Pat. No. 5,360,626 uses an alkyl-substituted oil-soluble polymer with water.
  • U.S. Pat. No. 5,376,398 uses polytetramethylene ether glycol.
  • the mixture was cured by adding water to the mixture by the method 4 of 0176.
  • the amount of water should be up to 15%.
  • EVO oil 4.5g, cacao butter 3.5g, skim milk powder 1.85g, salt 0.lg, vitamin C 0.055g was appropriate.
  • the total amount of oil was 80% and became EVO oil margarine.
  • EVO oil spr ead is obtained when components other than fats and oils are added. More than 80% of fats and oils are margarine, and less than that is named spread. Many margarines are mixed with water, milk powder or salt. Shortening is almost 100% fat and oil and no water or milk component.
  • Olives have an oil content of about 10% and mature black olives are about 20%. When dried, the weights are about 28% and about 34%, respectively. Each olivel piece, EVO
  • Appropriate amounts of oil were 0.6 cc and 0.25 cc.
  • the total amount of oil and fat is 65% and 76%, respectively, and E VO oil spread.
  • the fruit was easily crushed by freezing and thawing.
  • the fibers and particles are fine margarine and shortening-like solgel, and do not contain moisture and are stable for long periods at room temperature.
  • Kiso goby bowl Japan
  • wax consists of monoglycerides, glyceryl monopalmitate and glyceryl glyceryl.
  • Japanese Patent Publication 4-65495 which uses a chemical reaction of fats and oils with a catalyst lipase, ion-exchanged fats are also used. In order to lower the melting point, it uses fully hardened oils and fats that have strong processing.
  • JP-A-2001-238597 proposes a method of shortening or margarine using animal fats and lards. But originally shortening was born as a lard substitute in the late 19th century in the United States and was also called lard compound. As a substitute for lard, lard cannot recognize the advantages of existence.
  • Shortening is characterized by its ability to harden at room temperature. As a result, the oil does not bleed and has a dry texture that makes it difficult to get oil. Try to improve your taste and fragility with English (shorten)!
  • Natural vegetable oils and fats that are solid at room temperature include high melting point oils (pal m stearin m.p. 50-55 ° C and high melting point palm mid
  • coconut oil is mp21—25 degrees and low!
  • JP 2003-304808 proposes a shortening containing coconut oil! This is only for flavor and flavor, and coconut oil is added as an additive to the main ingredient, processed hardened oil. It has been.
  • Fresh food astringents are contained at high concentrations in tea and astringent olives. Although bad fresh foods and astringents contain a lot of nutrients such as polyphenol, they are very difficult to eat as soon as they are collected. However, they were able to eat and drink deliciously by the method described above. In addition, when crushing food immediately after collection, it was good to mix the solution and powdered milk 'sugar' vitamin C mixture without starch.
  • amber astringent is mainly composed of tannin.
  • the olive astringent is mainly composed of oleuropein, and their structural formulas are completely different. Unlike amber, Olive's astringency must be treated with carbon dioxide or alcohol.
  • Nutritional powder 0.2 g and 0.5 g of astringent lg were effective with a strength lg that was insufficient in effect. In other words, the astringency disappeared and it became delicious. However, unlike the olive case, the paste was added with 0.2g-0.5g. The effect was seen with lg. In other words, pa ste was effective against olives, but was less effective against astringency. In other words, the nutrition endowed strongly toward the cocoon, and the paste became stronger toward the olive. In this way, I discovered that paste has the effect of greatly changing the taste of food. It was also easy to take Daihoku, a hard-to-drink medicine mentioned in 0020, when mixed with paste. The appropriate weight ratio between the two was 1: 1 to 2: 1.
  • the olive mill is used as a waste. When it is dried, it weighs about 20%. When 7 weights of the above-mentioned nutritional powder was added to 1 weight of this dry powder, it became a delicious olive matcha and a coffee-like beverage.
  • This capsule can be mixed with margarine or spread. Also, if the capsule surface is coated with high melting point oils, it can be used as a simple and safe capsule for medicines.
  • the starch aqueous solution was freeze-dried at 0.1% to 12.8% and impregnated with olive oil. 0.2% was optimal, below that it was too weak and above that it was hard to use. Even when trying to remove a small amount from a container like ordinary butter, it was difficult to remove because it was a liquid oil. Therefore, when olive oil was placed in an infinite number of starch fibers or onion strips with a diameter of several millimeters, olive oil margarine was obtained. The starch fiber dissolved rapidly in the mouth on a minute amount of 0.2%. When examined in the same manner, 0.4% was appropriate for agar, 0.2% for plate gelatin, and 0.1% for konjac.
  • the amount of rice was 10%, especially 15% or more.
  • Examples of deep-fried foods are 400g of rice, 60g of rice, 40g of sugar, 5g of soy sauce, 0.lg of soy sauce.
  • rice was crushed and put into fried foods such as croquettes, the surface hardened by heat, so no clothing was needed. If you just fry it, it will fall apart. However, if you add more than 10% of rice, it won't fall apart and it will be delicious.
  • the crushed rice can be used effectively for deep-fried foods such as croquette cakes, steamed foods such as vines, and kneaded products such as power boiled rice, which are one-tenth and extremely cheap than regular rice.
  • Enzyme's food lipase 1.A.2.AY.3.G.4.R and -Eurase F3G were used at a concentration of 1%. Lipase G was effective. In addition, when 1/10 of the amount of sapon.no. Was used, baking soda increased m.p.2 degrees, and the taste was stable for a long time. palm
  • chocolate is described in 0165 Power et al. 0174.
  • the basis of the deliciousness of chocolate is the ultrafineness of its particles that no other food has.
  • the diameter is 50 microns or more, it feels as a grain on the human tongue. Therefore, in order to have a smooth texture like chocolate, the particle diameter must be pulverized to 50 microns or less.
  • copra was finely pulverized to 100 microns or less with a roll mill like chocolate, a taste completely different from 100 microns or more appeared.
  • it was reduced to 50 microns or less it was much more powerful than ever. In other words, healthy fiber can be eaten deliciously. It is difficult to pulverize to 50 microns or less with a pulverizer or other pulverizer, which is a necessity for chocolate production.
  • Soybean crude is mp — 10 to 16 degrees palm
  • stearin is m. p. 50-55 degrees.
  • the product's m. P. Soybean crude oil was suitable considering the softness at low temperatures.
  • cocoa powder When cocoa powder is mixed as in 0063, it becomes chocolate-like. Compared with 0231, the coconut taste was not added, so it became a pure chocolate-like, and a concentration of 1 to 5% of cocoa was appropriate. Similarly, 20% of the coconuts became premium adult chocolates. If you mix cookies, shochu cookie and sake cookie, the crunchy chocolate crunc hy
  • Examples thereof are as follows. Rice 650g, wheat flour 600g, rice 550g, sugar 550g, whole egg 2 25g, non-trans, non-processed, non-emulsifier, non-pigmented margarine 300g, ground coconut cobra 200 go rice is crushed or powdered as described above Use to match. Cookies are very tasty thanks to the heat produced. If the thickness is 4mm or more, the surface will be dry. It has a crunchy texture and the inside is a succulent cookie with oil. When a portion of succulent was put on paper and the liquid was extracted, it was oil rather than water. Using rice bran or the above-mentioned olive porridge instead of powerful ones worked well.
  • the astringent bitter taste remains in the olive koji, and the astringent bitterness disappeared completely when the above-mentioned coconut whip was applied to the surface of Tatsuki.
  • 0.2% yeast and 0.6% sugar was added to the bitter olive, the taste became mild after one week at room temperature. By pre-fermenting the bitter olives in this way, it became easy to use as a food for many purposes.
  • the above-mentioned cookies were stable without change even after being stored sealed for 1 month without a desiccant.
  • the surface was lightly scorched without using eggs so that it could be used by people with egg allergies, especially for long-term stability, but it was also delicious. Because it contains the following ingredients, it is particularly effective as a preserved food for disasters.
  • Fully nutritious skim milk with rich fiber and nutrients for gastrointestinal stool, unprocessed non-trans oil that is stable and safe for a long time while maintaining succulence, and all ingredients necessary for the growth of animals Because vitamin C, which is easily deficient, is used, it is particularly effective as a preserved food for disasters. It is also delicious to add 2-3 eggs to 0238.
  • Vitamin C used in the past is the most deficient nutrient in long-term food use, such as during long-term voyages, and also improves iron absorption.
  • the iron content is 0.3 mg / L for human breast milk but 0.5 mgZL for milk.
  • iron or iron sulfate may be added like iron-enriched bread or cereal.
  • Vegetable crude oil such as soybean crude oil contains a myriad of nutrients necessary for living bodies such as vitamins . Triglycerides alone is marketed as refined oil, and all other plant nutrients are removed as impurities. Vitamin E, which is abundant in soybean crude oil, is effective for living bodies such as skin, and part of it is patented by the applicant. Patent 3657285. In particular, ingredients with both hydrophilic and lipophilic groups contained in crude oil are called gums, and even though they are effective in protecting nerve cells and watering the epidermis, refined oils are dehydrated and degummed. It has been left.
  • From seed contains very useful ingredients and has good miscibility with other substances.
  • oil from fruit is separated. This time, the applicant is an oil that contains a myriad of nutrients and is the root embryo of the organism.
  • Oil from seed has more nutritional components, especially untreated, but crude oil from seed oil has high value as a food, but this is not known.
  • the fats and oils having a high melting point as described above were much softer than general oils having a low melting point.
  • solid oils and fats were particularly good at melting points slightly lower than body temperature, and at room temperature.
  • Such topical drugs are not currently used as suppositories. However, as mentioned above, this is highly useful as a skin coating agent.
  • vitamin E was made 10% to improve skin absorption.
  • cocoa butter was used as a base for skin application, which was solid at room temperature and dissolved at a temperature of 30 degrees Celsius at 37 degrees Celsius. The maximum content of the permitted amount was used for the hormone content. In other words 100ml El 10mg, E2 2mg, E3 10mg, cortisone
  • lOcc was applied to the whole body every 9 hours until 8 hours later. Blood was collected 7 times before, 2 hours later (No 1), 4 hours later (No 2), 6 hours later (No 3), 9 hours later (No 4), 11 hours later (No 5), 22 hours later (No 6) The increase in blood concentration was measured. Result El, E2, E3 pg / ml, cortisone respectively ng / ml, Cortisol microg / dl.
  • the cortisone and corisol concentrations are about 1000 and 100 times higher than the normal blood concentration, respectively.
  • E2 and E3 are effective for both the application surface and the whole body because the blood concentration is about 1 million times higher and the increase in blood clotting is the blood concentration level in normal ovulation women.
  • Normal values for blood concentration in normal ovulation women are 17 or higher for E1, 16 or higher for E2, and 20 or higher for E3.
  • the normal ovulation female blood concentration up to the normal value has the effect of increasing blood hormones, even if the amount before use is 0 (this is not possible and there is a little), enough for humans The amount of female hormones is in the blood. Therefore, it acts as a hormone replacement therapy agent or a climacteric disorder treatment agent.
  • the drug is absorbed gastrointestinal force, absorption fluctuates by ingestion state of change and diet P H in the gastrointestinal, also a constant blood level is short half-life thereof To maintain, frequent administration is required. In addition, administration by injection causes pain to the patient, and there are also problems that the half-life of the drug is short and the number of administrations per day must be increased. Therefore, transdermal administration can be considered because the blood concentration is stable and the half-life can be increased.
  • dosage forms for transdermal administration include ointments and suppositories. However, conventional ointments and suppositories are inferior in percutaneous absorption of estriol and have insufficient pharmacological effects. is there. Furthermore, there are problems with the patch, such as frequent occurrence of force rash due to rash on the applied part.
  • vitamin E or a derivative thereof coexisted with a certain ratio in the base together with estriol or a derivative thereof.
  • the inventors have found that the effectiveness is greatly improved and have completed the present invention.
  • the suppository composition for external use according to claim 1 of the present application comprises an estriol and Z or estriol derivative, and vitamin E and Z or vitamin E derivative in a base. It is characterized by. Further, the suppository composition for external use according to claim 2 comprises estriol and Z or estriol derivative and vitamin E and Z or vitamin E derivative in a weight ratio of 1: 0.01 to 1: 5. It is characterized by that.
  • the suppository for external skin according to claim 3 is characterized in that the suppository composition for external skin is a therapeutic agent for climacteric disorder.
  • the suppository for external skin according to claim 4 is characterized in that the suppository composition for external skin is a therapeutic agent for hemorrhoids.
  • the suppository composition for external use for skin according to the present invention contains vitamin E or a derivative thereof together with estriol or a derivative thereof, the effectiveness of estriol is good.
  • the suppository composition for external use according to the present invention is used for the treatment of climacteric disorder or hemorrhoids, it exhibits an excellent action.
  • Estriol is a typical female hormone that may be used to treat climacteric disorders that show recurrent symptoms such as flushing of the face, chills, headache, and depression.
  • the estriol can be administered orally in the form of tablets, capsules, or injections. And parenteral administration in a dosage form such as an external preparation such as an ointment and lotion, and a vaginal suppository.
  • the present invention has been made in view of the above-mentioned problems of the prior art, and its purpose is simple to use, and it is possible to maintain an effective level of estriol blood level over a long period of time with a single dose.
  • An object of the present invention is to provide a suppository composition for external use on the skin that can obtain various pharmacology. There is a need for an effective and safe suppository to treat the weakness around the vagina. This time, we provided such a suppository.
  • estriol derivatives include estriol benzoate and estriol tripropionate.
  • vitamin E derivatives include ⁇ - and j8-tocopherol, tocopherol acetate, tocopherol nicotinate, tocopherol calcium succinate and the like.
  • the blending ratio of estriol and vitamin E in the composition for external use of the present invention is preferably in the range of 1: 0.01 to 1: 1000 in terms of weight ratio. If the weight ratio is less than 1: 0.0.01, the effectiveness of estriol may not be improved. If the ratio exceeds 1: 1000, the cost of the drug product will increase.
  • the blending ratio of estriol or a derivative thereof to vitamin E or a derivative thereof is preferably 1: 0.01 to 1: 5 by weight. 1: Even when 5 or more vitamin E or its derivatives are added, the effectiveness of estriol and the like is often not improved as the amount of vitamin E added increases.
  • the amount of estriol and the like may be appropriately determined according to the symptom to be applied, and may be appropriately determined. For example, about 0.01 to 1% by weight for climacteric disorder. Mix and use several times a day. Of the composition for external use used in the present invention
  • composition is not particularly limited, and a base commonly used for ointment suppositories and the like may be used.
  • stabilizers, pigments, fragrances, antioxidants, preservatives, sequestering agents, organic acids, skin irritation mitigating agents, and the like may be appropriately blended in the base according to a conventional method.
  • the present inventors focused on improving the transdermal absorbability of estriol, and as a result of various studies, it was found that vitamin E or a derivative thereof was contained in the base together with an effective amount of estriol or a derivative thereof. By blending, it was found that the transdermal absorbability of estriol and the like was dramatically increased, and it was found that a high blood concentration can be maintained for a long time. Vitamin E Although the mechanism of the increase in transdermal absorbability of estriol, etc. due to the combined use of estriol, etc. is not yet completely elucidated, estriol itself is slightly soluble in vitamin E, etc. Vitamin E, etc.
  • vitamin E has the effect of improving the permeability of the blood vessel wall, so skin permeability and percutaneous absorption are increased, and vitamin E has anti-oxidative properties.
  • the present inventors have found that, when the composition for external use of the present invention is applied to the treatment of hemorrhoids, which is difficult to treat with many effective refractory cases in the past, effective effects can be obtained.
  • this hemorrhoid treatment is not yet completely clear, there are hemostatic and anti-inflammatory effects of female hormones including Kuni-Estriol.
  • Kokusai Vitamin E enhances the transdermal absorption of estriol.
  • the sensitivity to female hormones such as estriol is very high, so estriol in the composition for external use is efficiently transdermally absorbed, and the symptoms are alleviated by hemostasis and anti-inflammation in the diseased area. It is possible to do.
  • Lubricating oil and jelly are used as countermeasures. However, using these in a weak and cracked state does not make it harder or reduce the severe pain. Even more so, being involved in a spouse using ED drugs is a tragedy.
  • estriol as a vaginal suppository for medical use.
  • acid / foaming agent Uses acid / foaming agent and suffers from severe pain If you don't have the thoughts and feelings for a woman who wants to live, you can't do it. It would make sense to put a suppository with dry powder in the vagina, where the hormones suddenly decreased due to menopause and so on.
  • the suppository itself should be an oily or sol-gel jelly-like suppository that moisturizes.
  • Glyceride Fosco S-55 and olive oil were used as widely used bases for safety. Immediately moisturizes and protects the periphery of the vagina. Olive oil concentration and melting point were measured. The results are shown in Table 1. The concentration of Hosco S-55 is calculated by subtracting the olive oil concentration from the 100% figure. Shown in degrees Celsius.
  • Estriol lmg. Is widely used as a vaginal suppository, and its safety and effectiveness are well known.
  • Vitamin E2% is widely used as an external preparation, and its safety and effectiveness are well known.
  • vaginal suppository was made with estriol lmg., Vitamin E20mg., Glyceride 0.4g and olive oil 0.6ml.
  • the vaginal suppository stored at 4 degrees melted and spread in the vagina in 23 seconds and was used effectively and showed no side effects.
  • the present inventors focused on improving the efficacy of estriol and, as a result of various studies, found that an effective amount of estriol and its derivatives in the base, vitamin E, and its derivatives. It has been found that the effectiveness of estriol and the like is enhanced by blending. The mechanism by which the transdermal absorbability of estriol and the like is enhanced by the combined use of vitamin E and the like is not yet completely elucidated, but estriol itself is slightly more than vitamin E and the like. In the topical preparation, vitamin E has an action to improve the permeability of the blood vessel wall, so that the skin permeability and absorbability are increased, and vitamin E has anti-oxidative properties. To maintain pharmacological effects by increasing the safety of estriol, etc. in vivo, and also to endocrine system of vitamin E
  • the present inventors have found that, when the composition for external use of the present invention is applied to the treatment of hemorrhoids, which has been difficult to treat with many effective refractory cases, and has an effective drug, a remarkable effect can be obtained.
  • female hormones including estriol have hemostatic and anti-inflammatory effects.
  • Kokumin Vitamin E enhances the absorption of estriol. Near the national pelvis, the sensitivity to female hormones such as estriol is very high, so estriol in the composition base for external use can be absorbed efficiently, and the hemorrhage of the hemorrhoids can be relieved by anti-inflammation. It is done.
  • cocoa mass, cocoa butter, and cocoa powder are all made from other foods that are healthy, cheap, natural and more delicious.
  • butter has a lot of oleic acid and linoleic acid with iodine value of iodine no. 3 5—40 is high. Therefore, denaturation and trans-transformation are likely to occur due to long-term high temperatures such as roasting and tempering, which are essential for chocolate production.
  • coconut oil
  • the kernel was frozen and pulverized with a millcer.
  • yeast and lactic acid bacteria When mixed with the same weight of water-containing koji fungus, yeast and lactic acid bacteria and fermented at 30 degrees for 5 days, it became a delicious taste with a subtle astringency.
  • the weight When this was roasted in the same manner as the chocolate manufacturing process, the weight was reduced to 60% and the astringency was eliminated. Fermentation with the above three bacteria was much more delicious than fermentation with each single fungus. These three fungi were found to have a delicious effect on various foods. It was delicious even in chocolate.
  • the aforementioned coconut fine powder is cacao
  • the power of copra is industrial waste after oil extraction As mentioned above, it can be used as deliciously as chocolate and coffee.
  • kernel oil Only fruit was used for oil collection, and oil palm seed was used for kernel oil after being discarded. But kernel
  • Chocolate can be made with rice bran.
  • rice bran When roasting rice bran and adding 1 weight of the above skim powder to 1 weight of rice bran, it became like cocoa, and when water was added it became like chocolate drink.
  • roasted rice bran at a concentration of 5% to the coconut whip (room temperature solid) mentioned above When mixed, it became chocolate-like. If rice bran is fully roasted, the weight will be 90% of that before roast. When lightly roasting halfway through, half the amount of skim was needed.
  • roasted brown rice became coc oa when 2 weights of the above-mentioned skim powder was added to 1 weight of brown rice, and became chocolate drink when water was added. Also, when roasted brown rice is mixed with the above coconut whip (normal temperature solid) at 5% strength and 10% concentration, it becomes chocolate-like o
  • Crude oil has natural pigments as well as nutrients and trace elements, and can be used as a natural pigment.
  • Soybean crude oil, soybean paste, soy sauce oil, black sesame oil, rice bran oil and palm crude oil were used as natural pigments such as yellow, brown, black and red.
  • the oven temperature is generally around 170-180 degrees and the time is around 10-15 minutes. With this, most of the delicious butter and fats and oils of the ingredients are vaporized and do not remain.
  • the cookie's internal temperature when it is baked to the best by a professional is 150 degrees for 20 minutes. This leaves a little bit of delicious butter and fat. If you lower the heating temperature X (apply) time from this, moisture will remain and mold will pop during storage. In addition, the above-mentioned cookies with a lot of fiber such as okara and rice cake become very hard. To solve these problems, when freeze-dried and water-free, and then autoclaved by heat sterilization at 130 degrees, delicious butter and oils remain without being vaporized. I got a cookie. The autoclave is repeatedly subjected to a vacuum process during heating, and the interior is heated immediately in the same way as the surface is not overheated.

Abstract

It is intended to provide a nutritional supplement for a food or a medicine, by which a food or a medicine being hard to take or a food-industry waste having a high nutritional value can be easily and safely taken even by young children and which has a high nutritional value, and a fat. Owing to the high buffering effect, the supplement can be used at a low price without waste and is scarcely denatured. It is made from milk, starch, sugar and vitamin C. When the supplement is dissolved in a natural fat, it remains stable over a long time at room temperature. It can be used in any materials such as a powder, a paste, an aqueous solution, an oily solution or a biscuit. The fat product can be blended with an aqueous solution even in an amount thousands times as much as it. Thus, a powerful and safe surfactant can be obtained. Margarines, shortenings, whips, spreads and so on, in which it has been unavoidable hitherto to use processed fat and oil with high risk, can be produced by using highly safe natural materials alone. Thus, a non-temper and non-bloom chocolate product free from caffeine cacao, which is healthy and less expensive, can be produced. A laver product with the use of the fat does not get wet over a long time. The fat quickly relieves a cough. Moreover, it is possible to produce a highly safe olive oil margarine. It becomes needless to remove astringency from olive, etc. Furthermore, medicines can be produced by using the highly safe fat.

Description

明 細 書  Specification
食薬栄養末と油脂  Dietary powder and fats and oils
関連出願  Related applications
[0001] 本出願は、 2005年 6月 10日付け出願の日本国特許出願 2005— 171759号、 200 5年 7月 13曰付け出願の曰本国特許出願 2005— 204018号、 2005年 8月 2曰付け 出願の曰本国特許出願 2005— 223541号、 2005年 8月 22曰付け出願の曰本国 特許出願 2005— 239867号、 2005年 11月 24日付け出願の日本国特許出願 200 5— 337956号、 2006年 1月 30日付け出願の日本国特許出願 2006— 19928号、 2006年 3月 23日付け出願の日本国特許出願 2006— 80074号の優先権を主張し ており、ここに折り込まれるものである。  [0001] This application is a Japanese patent application filed on June 10, 2005, 2005-171759, July 2005, a Japanese patent application filed on July 13, 2005-204018, August 2005 Japanese Patent Application 2005-223541, August 2005 22 Japanese Patent Application 2005-239867, Japanese Patent Application November 24, 2005 200 5-337956, 2006 Claims Japanese patent application 2006-19928 filed January 30, 2006, and Japanese patent application 2006-80074 filed March 23, 2006, which is incorporated herein. .
発明の開示  Disclosure of the invention
発明が解決しょうとする課題  Problems to be solved by the invention
[0002] 幼少児や病弱者はもとより、健常人でも栄養食品や良薬は口に苦しの良薬を、摂食 摂取摂薬が困難なことはよくあることである。そのために嚥下補助飲料がでたが、これ は、幼少児には使えず、その旨の注意書も付けられている。 [0002] Nutrition foods and good medicines are often used in healthy people as well as young children and sick people. For this reason, a swallowing assistance drink appeared, but this cannot be used for young children, and a notice to that effect is also attached.
[0003] これはまた薬だけにし力使えな 、。その薬もその飲料で完全におお 、包まなくてはな らず、その動作は簡単なものではない。注意書にも粉薬と混ぜ合わせないように記さ れている。水溶液のゼリー状の為、賞味期限が短ぐ日々にゲルがゾルへ更にただ の水溶液と変化する。更に開栓後は冷蔵庫内でも 1週間以内に使えきらねばならず[0003] This can only be used for drugs. The medicine must be completely wrapped in the beverage, and its operation is not easy. The cautionary note also states that it should not be mixed with powder. Due to the jelly form of the aqueous solution, the gel changes into a sol further into the sol on days when the shelf life is short. Furthermore, after opening, it must be used within a week in the refrigerator.
、内容物専用取出し口付容器ともに高価かつ無駄となる。更に注意書にも開栓後に 最初に出てくる水分は捨てて下さいとある。 Both the contents-only container with the outlet are expensive and useless. In addition, the cautionary note says that you should discard the water that comes out first after opening.
その嚥下補助飲料の詳細は下記に記されている。  Details of the swallowing assistance beverage are described below.
特許文献 1:特許公開平 11 - 124342  Patent Document 1: Japanese Patent Publication No. 11-124342
課題を解決するための手段  Means for solving the problem
[0004] 前記問題の解決を達成するために本発明者らが鋭意検討した結果、粉ミルク類と冷 水可溶澱粉類と砂糖類とビタミン C類カゝら成る摂食摂薬補助栄養末が、これらの問題 をすベて解決することを見出し、本発明を完成するに至った。 発明の効果 [0004] As a result of intensive studies by the present inventors in order to achieve the solution of the above problem, a dietary supplementary nutritional powder consisting of powdered milk, cold water soluble starch, sugars, vitamin C and the like is obtained. The present inventors have found that all these problems can be solved and have completed the present invention. The invention's effect
[0005] すなわち、味の良くない食物や薬も、食べたり飲んだりし易くなつた。幼少児にも使え るようになった。薬を完全におおい包まなくても、まぜても、味がまろやかになって飲 める。乾燥粉末のため賞味期限が長ぐ変性しにくい。簡単な小袋に分けて、無駄な く使える。安価にできる。力さばらず運搬も楽である。飲食物に好き嫌いのある人、特 に幼少児が楽に飲食できるようになり、次第にこの摂食摂薬補助栄養末を減らして、 もともとの食材が自然に飲食できるようになる。  [0005] That is, foods and medicines that do not taste good have become easy to eat and drink. It can now be used for young children. Even if you don't completely wrap the medicine, you can drink it with a mild taste. Due to the dry powder, it has a long shelf life and is not easily denatured. It can be used without waste by dividing it into simple sachets. Can be cheap. It is easy and easy to transport. People who like and dislike food and drink, especially young children, can easily eat and drink, and gradually reduce this dietary supplementary nutrition, so that the original ingredients can be eaten and consumed naturally.
[0006] ミルクなどの蛋白質は種々の異物や刺激物に対し、生体防御の為もあり、強力なバッ ファー作用を持っており、欧米学会誌に報告してきた。 [0006] Proteins such as milk have a strong buffer action against various foreign substances and irritants, and have been reported to Western journals.
amada: Analytical  amada: Analytical
Biochemistry 164(1987)170—174. J Biochem Biophys Methods  Biochemistry 164 (1987) 170-174. J Biochem Biophys Methods
7(1983)175-185.8(1983)175-181.8(1983)183-188. Advanced Methoods.Biochemica 1 &  7 (1983) 175-185.8 (1983) 175-181.8 (1983) 183-188. Advanced Methoods.Biochemica 1 &
Clinical Apparatuses(1983)De Gruiter.  Clinical Apparatuses (1983) De Gruiter.
[0007] 苦味は舌の根部に受容体を持ち、酸味とは物理化学的にも神経学的にも互いに対 立する性質を持つことが多 、。[0007] Bitterness has a receptor at the root of the tongue, and sourness often has the property of being physicochemically and neurologically compatible with each other.
amada: Brain Research  amada: Brain Research
142(1978)187-190.172(1979)165-168. Neuroendocrinology 18(1975)263-271 .Na ture247(l 974)284-286  142 (1978) 187-190.172 (1979) 165-168. Neuroendocrinology 18 (1975) 263-271. Nature 247 (l 974) 284-286
ゆえに酸味を加えている。  Therefore, acidity is added.
[0008] ミルクなどの蛋白質は種々の物質と結合し易い性質を持っており、生体における受容 器分子は蛋白質でできている。つまり、ミルクなどの蛋白質を口内に含むと、あたかも 口内を微小オブラートでおおったかのような状態になる。同様に食物や薬剤なども微 小オブラートでおおったような状態になる。ゆえに、今回の栄養末は、水に溶力して 用いても、粉のまま口内に入れて、その直後に薬や食物を飲食しても良い。  [0008] Proteins such as milk have the property of easily binding to various substances, and receptor molecules in living bodies are made of proteins. In other words, if a protein such as milk is included in the mouth, it will be as if the mouth was covered with a fine oblate. Similarly, foods and drugs are covered with a fine wafer. Therefore, the nutritional powder of this time may be used by dissolving it in water, or it may be put in the mouth as powder and eat and drink immediately after that.
[0009] 冷水可溶澱粉などを加えることによって、簡単に水に解けて粘性が発生し、舌や食 物や薬によ《つつくようになる。また粘性が、薬剤や水溶液中で沈んで分離されてし まうのを防いでくれる。 [0010] 構成成分が安全でかつ有用な栄養成分でのみ作られている。粉ミルクは、牛乳と違 つて、人間に必要な栄養を全部加えて消化性を良くしてあり、摂食力の不十分な幼 少児ゃ病弱者に有効に働く。少しでも栄養をとらせようと必死の状態の患者さんに対 して、水やゼリーを加えて薬を飲むより、今回の栄養末を使ったほうがはるかに有効 である。 [0009] By adding cold water-soluble starch, etc., it easily dissolves in water and becomes viscous, and comes to be picked up by the tongue, food and medicine. It also prevents the viscosity from sinking and separating in drugs and aqueous solutions. [0010] The components are made only with safe and useful nutritional ingredients. Unlike milk, powdered milk adds all the nutrients necessary for humans to improve digestibility and works effectively for sick children with inadequate feeding. Using this nutritional powder is much more effective for patients who are desperate to get nourishment than drinking water and jelly and taking medicine.
[0011] この栄養末に粉薬などをまぜ、ごく少量の水を加えると、簡単に飲み易いゼリー状と なる。  [0011] When a powder is mixed with this nutritional powder and a very small amount of water is added, it becomes a jelly that is easy to drink.
[0012] この栄養末に水を加えて使用する場合に、水に代えて牛乳を加えて使用することも できる。この場合には、請求項 2のように 4成分の一部を省いた栄養末となり、糊料と 糖質と酸味料の 3成分となる。同様にバナナなどのフルーツジュースに乳製品を加え たりして、構成成分を他の物に変えて、色々な形態の請求項 2がありうる。  [0012] When water is added to the nutritional powder, it can be used by adding milk instead of water. In this case, the nutritional powder is obtained by omitting a part of the four components as in claim 2 and becomes the three components of paste, sugar and acidulant. Similarly, there can be various forms of claim 2 by adding dairy products to fruit juices such as bananas and changing the components to other things.
[0013] この栄養末に、請求項 3に記したように、ココア ·卵黄などをカ卩えると、効果が高まった 。ココアでは使用時 1%水溶液、卵黄では使用時 lOOccに 1ケが適当であった。酸味 料としてレモン汁を使った場合は 2. 5%が適当であった。  [0013] As described in claim 3, cocoa and egg yolk were added to the nutritional powder to increase the effect. For cocoa, 1% aqueous solution was suitable for use, and for egg yolk, 1 product was suitable for lOOcc. When lemon juice was used as a sour agent, 2.5% was appropriate.
産業上の利用可能性  Industrial applicability
[0014] 未発明は、食物や薬の飲食を助ける摂食摂薬補助栄養末の製造に関する。使用前 に水を加えて用いる。 [0014] The uninvented invention relates to the production of a dietary supplementary nutrition powder that assists in eating and drinking foods and medicines. Add water before use.
[0015] 以下、本発明の構成について詳述する。 Hereinafter, the configuration of the present invention will be described in detail.
糊料として、請求項 6に記したものを試用した結果、食感や使い易さ、幼少児などへ の最高の安全性'有効性から、冷水可溶澱粉のアルファ澱粉の 4%水溶液濃度が推 奨された。使用時の粘度が低いと、薬などが沈んでしまって混ざらない。また固すぎ ても混ざらない。その濃度と粘度を下に示す。  As a result of trial use of the paste described in claim 6, the 4% aqueous solution concentration of the alpha starch of cold water soluble starch is effective from the viewpoint of texture, ease of use, and maximum safety for infants. Recommended. If the viscosity during use is low, the medicine will sink and will not mix. If it is too hard, it will not mix. The concentration and viscosity are shown below.
(表 1)  (table 1)
[0016] 0% lmPas、 0. 5% 4. 7mPas、 1% 8mPas、  [0016] 0% lmPas, 0.5% 4.7 mPas, 1% 8 mPas,
2% 20mPas、 3% 60mPas、 4% 160mPas、  2% 20mPas, 3% 60mPas, 4% 160mPas,
5% 460mPas、 6% 1. 3Pas、 7% 3. 5Pas、  5% 460mPas, 6% 1.3 Pas, 7% 3.5Pas,
8% 10Pas、 9% 28Pas、 10% 80Pas  8% 10Pas, 9% 28Pas, 10% 80Pas
これ以上は粘度計で計測不能であった。 [0017] 前述したように、今回の摂食補助栄養末は刺激物や異物などに対するバッファ一作 用が強力で前述の現在市販の嚥下補助飲料の 100倍近いバッファー作用を示す。 その補助飲料で禁止されている幼少児に使えるにもかかわらずである。 Above this, it was impossible to measure with a viscometer. [0017] As described above, the supplementary nutrition powder of this time has a strong buffer action against stimulants and foreign substances, and exhibits a buffer action nearly 100 times that of the aforementioned commercially available swallowing assistance drink. This is despite the fact that it can be used by young children who are banned from the supplement.
実施例 1  Example 1
[0018] 粉ミルク 30%、アルファ澱粉 4%、白砂糖 20%、ビタミン Cl%の水溶液で、 10N の NaOHおよび HC1を 1%加えた。  [0018] In an aqueous solution of 30% powdered milk, 4% alpha starch, 20% white sugar, and vitamin Cl%, 10% NaOH and 1% HC1 were added.
(表 2)  (Table 2)
[0019] 今回の栄養末で、使用前は pH4. 96、 NaOHで pH9. 96、 HC1で pH2. 48  [0019] With this nutritional powder, pH 4.96 before use, pH 9.96 with NaOH, pH 2.48 with HC1
現在市販の補助飲料で、使用前は pH3. 68, NaOH-CpHl l. 78、 HC1で 0. 80  This is a commercially available supplementary beverage, before use, at pH 3.68, NaOH-CpHl l. 78, HC1 0.80
[0020] このように安全性が高いのに、ノ ッファー作用が 100倍近くも高い栄養末で、実際に 種々の薬や食物を飲食してみた。薬の中で最高に苦くてまずくて飲めな 、ものとして の大黄末も楽に飲めた。にんにく、とうがらし、よもぎ粉、たまねぎ、ねぎ、オレンジの 皮、ピーマン、人参、キャベツ、ケール、にがうりも楽に食べ易くなつた。幼少児などに 、最初の食材に混ぜ合わせると、たとえ、嫌いなものでも安全に食べやすくなつた。 [0020] In spite of such high safety, we tried eating and drinking various medicines and foods with nutritional powder, which has nearly 100 times higher nofer action. It was the hardest and most painful of all medicines, and I was able to drink Daiho-sue as a thing easily. Garlic, red pepper, sorghum, onion, green onion, orange peel, peppers, carrots, cabbage, kale, and garlic are easy to eat. When mixed with the first ingredients for young children, even if they don't like it, it's easier to eat safely.
[0021] 老人がよく訴える、漢方薬の粉や顆粒が入れ歯の隙間に入り込んで困ると、いうこと も、今回の栄養末で防げた。  [0021] The fact that the elderly often complain that the powder and granules of herbal medicine get into the gap between the dentures has been prevented by this nutritional powder.
[0022] 乳製品末として、全粉乳や調整粉乳などを使えば高カロリー物となり、脱脂粉乳,低 脂粉乳やスキムミルクを使えば低カロリー物となり、使用者の選択が自由となる。 Milk とは、 American College Dictionaryにあるように、牛乳などの動物性 milkに限らず、 co conut  [0022] Use of whole powdered milk or adjusted powdered milk as a dairy powder results in a high-calorie product, and use of skim milk powder, low-fat powdered milk, or skim milk results in a low-calorie food, and the user can freely select. Milk is not limited to animal milk such as milk, as in the American College Dictionary.
milkなどもある。 Coconut milkでは、低蛋白のために buffer作用は低くなるが同様に使 えた。成分の砂糖'澱粉 ·ビタミン C ' milk powderの量は前述と同じ量が適当であった  There are also milk. Coconut milk can be used as well, although the buffering action is low due to low protein. Ingredients sugar 'starch · vitamin C' milk powder was the same amount as above
[0023] 製品が粉末なので、溶解するための液体が必要である。そのための計量カップを添 付しておくのも一方法である。しかし製品の包装容器を使えば手軽である。そこで袋 でも固形容器でも目印を付けておけば有用であった。実施例として、一般に使われ ている薬分包機での 1分包の 3分の 1を切り取り、残りを半折にすると 10mlの紙コップ になる。 1分包中には粉乳 3. 75g、白糖 2. 5g、アルファ澱粉 0. 65g、ビタミン CO. 1 25gの合計 7. 025g力 S入っている。 21包の自動分包機には 3%のロスを見込んで、 粉乳 81. lg、白糖 54. lg、アルファ澱粉 14. lg、ビタミン C2. 7gの合計 152gを入 れる。 [0023] Since the product is a powder, a liquid to dissolve is necessary. One method is to attach a measuring cup for this purpose. However, it is easy to use product packaging. Therefore, it was useful to mark the bag or solid container. As an example, if you cut a third of a one-minute sachet in a commonly used medicine wrapping machine and halve the rest, a 10 ml paper cup become. One package contains 3.75g of powdered milk, 2.5g of white sugar, 0.665g of alpha starch and 25g of vitamin CO. An automatic parcel machine with 21 packs expects a loss of 3% and a total of 152 g of milk powder 81. lg, white sugar 54. lg, alpha starch 14. lg, vitamin C 2.7 g.
[0024] 水をカ卩えて力も使うという手間を省く為には、水溶液にしてしまった製品とするのも一 方法である。この際にはロングライフ牛乳のように無菌的に作る力、又は、要冷蔵とし て作るかの方法となる。  [0024] In order to save the trouble of holding the water and using the power, it is also possible to make the product into an aqueous solution. In this case, it can be aseptically produced as long-life milk, or it can be made as refrigerated.
[0025] 冷蔵もいらずに室温でほぼ永久的に使用できるようにするには、約 3億年前の虫がそ のまま榭脂の中で保存されて 、るように、油脂やワックスに混ぜる方法が適当である。 しかし、バターやマーガリンやマヨネーズなどのように水分を含んだものは使えない。 又、二重結合の多 、油脂やワックスも変性し易く使えな 、。  [0025] In order to be able to be used almost permanently at room temperature without the need for refrigeration, about 300 million years old insects are stored in cocoa butter so that they can be used in oils and waxes. A method of mixing is appropriate. However, you cannot use water that contains water such as butter, margarine, or mayonnaise. Also, many double bonds, oils and waxes can be easily modified and used.
[0026] 油脂やワックスを用いた場合、粘性がある為糊料を省くことができる。水に溶かした場 合と比べて、酸性度はやや強く感じられ、甘度は約半分に落ちたため使用糖類量を 2倍とした。  [0026] When oil or fat or wax is used, the paste can be omitted because of its viscosity. Compared to the case where it was dissolved in water, the acidity was felt slightly stronger and the sweetness dropped to about half, so the amount of sugar used was doubled.
[0027] 結果として油脂やワックス量 lOccに対し、粉乳 3. 7g、白糖 5. Og、ビタミン CO. lgが 適当であった。  [0027] As a result, 3.7 g of milk powder, 5. Og of sucrose, and vitamin CO.lg were appropriate for the amount of oil and wax and lOcc.
[0028] 油脂やワックスを使う場合、可塑性範囲の広さや、キメ 'ツヤ'ノビが問題となる。可塑 性範囲とノビは栄養末を混ぜることにより一般的に大巾に広がり良くなつた。キメゃッ ャはレフアイナ一による微粒ィ匕の程度に合わせて良くなつた。  [0028] When using oils and waxes, the wide range of plasticity and the texture 'glossy' nobi are problematic. The plastic range and novi were generally widened and improved by mixing the nutritional powder. Kimjaja improved according to the level of fine particles by Reuina.
[0029] 次に色々な油脂やワックスを使った場合の結果を列記する。 [0029] Next, results when various oils and waxes are used are listed.
レシチン 60%ペースト in大豆油では味覚舌触りが不良なマヨネーズ状となった。  The lecithin 60% paste in soy oil resulted in a mayonnaise shape with poor taste.
[0030] 大豆油やなたね油やォリーブ油では、水っぽいシャーベット状となった。これらに、ラ ードゃショートニングを 20- 30%加えると良好なタリーミーなものとなった。 [0030] Soybean oil, rapeseed oil and olive oil became watery sherbet. Adding 20-30% of the shortening to the lard gave a good tally.
[0031] ラード (m. p. 36— 42度)やショートニングはそれぞれ単独で良好なタリーミーなもの となった。ショートニングは天然油脂をカ卩ェしたもので、天然物に手をかけてよって割 高となった加工油脂である。なるべく天然物で二重結合の少な!、安定な物が望まれ る。 [0031] Lard (m. P. 36-42 degrees) and shortening were each independently a good tally. Shortening is a product of natural fats and oils, and processed oils and fats that have become expensive by handling natural products. A natural product with as few double bonds as possible and a stable product is desired.
[0032] coconut oilでは、味覚は良いが m. p. 21— 25度と低い為シャーベット状となった [0033] cacao butterは m. p. 30— 35度で高めである。他の油脂と大きく異なり 30度以下 では強度に堅ぐこのままでは使いにくい。 90% + 10%olive oilでは、さらさらし過 ぎて粉っぽくなつた。 95% + 5%olive oilでは良好な粘度を持った oil状となった。 [0032] With coconut oil, the taste is good, but mp 21-25 degrees, so it became sherbet [0033] The cacao butter is mp 30-35 degrees higher. Unlike other oils and fats, it is hard to use at 30 degrees or less as it is strong in strength. With 90% + 10% olive oil, it became soaked and powdery. With 95% + 5% olive oil, it became oil with good viscosity.
[0034] avocado butterでは野性的な味の油つこいマヨネーズ状となった。 [0034] In avocado butter, it became an oily mayonnaise with a wild taste.
[0035] mango butterや shea butterでは、両者とも堅ぐ olive oilを 10— 30%に加え ることが必要だった。結果、野性的な味の油つこいマヨネーズ状となった。 [0035] Both mango butter and shea butter needed to add 10-30% firm olive oil. As a result, it became an oily mayonnaise with a wild taste.
[0036] bees waxは m. p. 62— 65度で、一般的な油脂の triglyceridesと異なり、 esters である。 olive oilを加えて、 olive oilが 60%— 80%になるようにして、非常に油つ こいマヨネーズ状となった。口内でパテ状に固まった。 [0036] bees wax is m. P. 62-65 degrees, unlike triglycerides of general fats and oils, esters. The olive oil was added so that the olive oil became 60% -80% and became a very oily mayonnaise. It solidified into putty in the mouth.
[0037] candelilla waxは m. p. 65— 70度で、 carnauba waxと同様の性質で、 olive oi[0037] candelilla wax is m. P. 65—70 degrees, similar to carnauba wax, olive oi
1が更に必要で、 70— 90%になるようにして、非常に油つこいマヨネーズ状になった。 口内でパテ状に固まった。 1 needed more, 70-90% so it became a very oily mayonnaise. It solidified into putty in the mouth.
[0038] 魚油として、サンマ油 ·サバ油とイワシ油を使った。 [0038] As fish oil, saury oil, mackerel oil and sardine oil were used.
軟らカ 、マヨネーズ状となった。魚油は変性し易 、のが問題である。  It became soft and mayonnaise. The problem is that fish oil is easily denatured.
[0039] palm crude oilは赤色素と香りが強くくせがある。しかし vitaminA'E Coenzym eQなど栄養が多い。結果は、軟らかいマヨネーズ状となった。 [0039] Palm crude oil has strong red pigment and aroma. However, vitamin A'E Coenzym eQ and other nutrients are high. The result was a soft mayonnaise.
[0040] 赤い palm crude oilは精製して、軽く黄色がかった refined oilとなる。これは m. p. 27— 43度である。 [0040] Red palm crude oil is refined into a light yellowish refined oil. This is m. P. 27-43 degrees.
[0041」 分另 ^fractionationし palm stearin m. p. 50— 55度と palm olein m. p. —5 —22度に分ける。 palm oleinは更に super— olein m. p. —5— 15度と palm mi d fraction PMF m. p.約 34度に分別する。  [0041] The fraction ^ fractionation is divided into palm stearin m. P. 50—55 degrees and palm olein m. P. —5 —22 degrees. Palm olein is further divided into super- olein m. p. —5— 15 degrees and palm mid fraction PMF m. p. about 34 degrees.
[0042] これらは palm oil (butter) from fruitと呼ばれ、実 fruitから作られる。 [0042] These are called palm oil (butter) from fruit and are made from fruit.
[0043] 別に種 seedから作られる palm oil from seed m. p. 26— 30度力ある。 [0043] Separately, it is made from seed seed.
[0044] palm stearinは固ぐ加熱して溶カゝして栄養末を混ぜた。混ぜた後は可塑性範囲 が広くなり 20度の室温でも可塑性があった。舌触りの良い固いマヨネーズ状であった [0044] Palm stearin was melted and melted and mixed with nutrient powder. After mixing, the range of plasticity was widened, and it was plastic even at room temperature of 20 degrees. It was a hard mayonnaise with a nice touch
[0045] palm crude oilや refined palm oilの室温での沈澱物は一種の palm mid fr actionである。 [0045] Room temperature deposits of palm crude oil and refined palm oil are a kind of palm mid fr It is action.
[0046] 急速に沈澱物を得るには 300G X lOminでは弱過ぎて、 700G X 30minが適当で あった。 red crude oilからは、約 40%が沈澱物となり、 refined oilからは約 60% が沈澱物となった。 room temperature 27度。  [0046] 300G X lOmin was too weak to obtain a precipitate rapidly, and 700G X 30min was appropriate. About 40% of red crude oil became sediment, and about 60% of refined oil became sediment. room temperature 27 degrees.
[0047] この沈澱物を用いた結果は、やや軽度に油つこいが、良質なものであった。 [0047] As a result of using this precipitate, the oil was slightly light and good in quality.
[0048] palm oil from seedは palm kernel oilパーム核油と呼ばれる。結果は、味も舌 ざわりも良好であった。 [0048] Palm oil from seed is called palm kernel oil. The result was good in taste and texture.
[0049] パーム油は、単位面積あたりの油脂生産量が最も高ぐ安価であり、二重結合も少な ぐ今回の材料にはぴったりであった。  [0049] Palm oil was the most suitable for this material because it had the highest yield of fats and oils per unit area and was inexpensive.
[0050] palm oil from seedを使った製品では、 oilの量の倍量の水と分離せずに混和で きた。 3倍量では、やや分離気味となった。 [0050] In the product using palm oil from seed, it was mixed with water without separating it from double the amount of oil. At 3 times the amount, it was slightly separated.
[0051] palm oil from fruitを使った製品では、 oilの量の 70%の水と分離せずに混和で きた。 oilと同量の水ではやや分離気味となった。 [0051] In products using palm oil from fruit, it was mixed with 70% of the oil without separation. It was slightly separated with the same amount of water as oil.
[0052] palm oil from seed自身の純品では、最大限 20%の水が混和できた。 palm oil from fruitの純品では、混和はほぼ不可能であった。 [0052] The palm oil from seed itself was able to mix up to 20% water. In the pure product of palm oil from fruit, mixing was almost impossible.
[0053] 単純な組成の中果皮である fruit部と異なり、新しい生命誕生の源である seed部は、 生物界に広く見られるように、多種の複雑な成分よりなっている。このことが、両者の 水分混和能力の違いに出ているものと思われる。 [0053] Unlike the fruit portion, which is a mesodermal skin with a simple composition, the seed portion, which is the source of the birth of a new life, consists of a variety of complex components, as is widely seen in the living world. This seems to be due to the difference in water mixing ability between the two.
[0054] 油脂に混和される粉ミルク'白糖'ビタミン Cは合計で、油脂体積の半分体積となる。 [0054] Powdered milk 'white sugar' vitamin C mixed with fats and oils is a total of half the fat and oil volume.
故にこれらの混和製品の総体積の 1. 3倍の水と分離せずに混和できることになる。  Therefore, 1.3 times the total volume of these blended products can be blended without being separated from water.
[0055] 粉末や固形の薬や食物の他に、レバーペーストなどのように、摂食しにくいペースト 状のものがある。これらも前述の油脂製品で楽に摂食できた。 [0055] In addition to powder, solid medicine, and food, there are pastes that are difficult to eat, such as liver paste. These were also able to be eaten easily with the aforementioned oil and fat products.
[0056] 摂食の非常に困難な漢方の大黄を水溶液や油溶液にした。このままでは、非常に気 持ち悪くまずいものでとても摂取しにくい。しかし、前述の油脂製品を使えば、製品体 積と同量以上の体積量を楽に摂取できるようになった。 [0056] Daikan of Kampo, which is very difficult to eat, was used as an aqueous solution or oil solution. In this situation, it is very unpleasant and bad, and very difficult to take. However, if the above-mentioned oil / fat products are used, it is now possible to easily consume a volume greater than the product volume.
[0057] 固形のビスケットや力き餅やあられなども、前述の油脂製品でおおうとおいしく摂取で きるようになった。 [0057] Solid biscuits, mussels and hail can also be ingested deliciously when covered with the aforementioned oil and fat products.
[0058] 以上により、今まで不可能であった対象物が粉でも粒でもペースト状でも水溶液でも 油溶液でもゾルでもゲルでも固形のビスケットや力き餅やあられなどでも何でも、楽に 摂食できるようになった。 [0058] As described above, the object that has been impossible until now can be a powder, a grain, a paste, or an aqueous solution. It is now easy to eat anything from oil solutions, sols, gels, solid biscuits, mussels and hail.
[0059] seedからの製品は、全粉乳でも脱脂粉乳でも、ソフトマーガリン様の軟ら力さであつ た。 palm stearinからの製品は、両粉乳ともパテ様な軟ら力さであった。両製品は お互いに混合できて、種々の軟らかさの製品を作ることができた。 [0059] The product from the seed had soft margarine-like softness, whether it was whole milk powder or skim milk powder. The product from palm stearin was putty-like softness in both milk powders. Both products could be mixed with each other to make various soft products.
[0060] ビスケットや力き餅やあられなどは、前述の油脂製品でおおっておくと、 1週間経って も湿気が入らず、ノ リツと歯ごたえがよ力つた。除湿容器は必要な力つた。 [0060] When the biscuits, hard rice cakes, and hail were covered with the aforementioned oil and fat products, moisture did not enter even after one week and the crunch and crunch were strong. The dehumidification container had the necessary power.
[0061] ビスケットやかき餅やあられなどは、アイスクリームに入れておくと湿って、舌触りが悪 くなつた。しかし、前述の油脂類でおおっておくと、 1週間経っても湿気が入らず、ノ^ ッと歯ごたえがよ力つた。 [0061] Biscuits, oyster mushrooms, hail, etc., became wet when placed in ice cream, and the touch was poor. However, when covered with the oils and fats mentioned above, moisture did not enter even after one week, and the crunch was strong.
[0062] アイスクリーム中では、前述の油脂製品は舌ざわりも味もホワイトチョコレートと同じで あった。この中にココアを混ぜるとミルクチョコレート類似のものとなった。 [0062] In ice cream, the above-mentioned oil and fat product had the same texture and taste as white chocolate. When cocoa was mixed in this, it became similar to milk chocolate.
[0063] 0. 1%ココアでは色が薄ぐ 1%ではミルクチョコレートの感じで、 5%では完全なチヨ コレートの感じになった。 20%では大人の味の高級チョコレートの感じになった。 [0063] 0. 1% cocoa is light in color 1% feels like milk chocolate, 5% feels like a perfect chocolate. 20% feels like a high-quality chocolate for adults.
[0064] 現在、チョコレートの価格を下げる為にカカオ脂の代用として、他の安価な油脂を分 解してグリセリンと脂肪酸に分け、カカオ脂に似せた割合の脂肪酸とで再合成したも のを数%混入させて 、るのが一般的である。 [0064] Currently, in order to reduce the price of chocolate, as a substitute for cocoa butter, other inexpensive fats and oils are decomposed and separated into glycerin and fatty acids, and then re-synthesized with a proportion of fatty acids resembling cocoa butter. It is common to mix several percent.
[0065] しかし、今回我々が報告している方法を用いれば、少なくとも、アイスクリームなど冷 たい食品中のチョコレートは、ホワイトチョコレートや各種色付きチョコレートも含めて 安価に簡単に作れる。 [0065] However, if we use the method we have reported this time, at least chocolate in cold foods such as ice cream can be easily made at low cost, including white chocolate and various colored chocolates.
[0066] チョコレートは、 cacao butterの狭い mp30〜35度が特徴で、その融点をそんなに 問題としない製品では、我々の前述の製品がその代替品として使用できる。  [0066] Chocolate is characterized by the cacao butter's narrow mp of 30-35 degrees, and in products where its melting point is not so much a problem, our previous product can be used as an alternative.
[0067] つまり、 chocolate drinkなどの液体には chocolateの代替品として使える。 caca oは 30%までは混和溶液状となった。 [0067] In other words, it can be used as an alternative to chocolate for liquids such as chocolate drink. The cacao became a mixed solution up to 30%.
[0068] チョコレートのカカオ脂の代替として、ヤシ油が使えたが、 1%では代替効果が弱かつ た。砂糖は 1%では効果が弱力つた。 [0068] Coconut oil could be used as an alternative to chocolate cacao butter, but the replacement effect was weak at 1%. Sugar was weak at 1%.
[0069] ヤシ類の油脂は融点の異なった数多くの成分を含んでおり、チョコレートの代替品な ど前述の一連の製品の主成分として使えた。 [0070] また、ヤシ類の油脂は新生児用調製粉乳にもよく使われており、安全なものである。 [0069] Palm oils and fats contain many components with different melting points and could be used as the main component of the series of products described above, such as chocolate substitutes. [0070] Also, palm oils and fats are often used in infant formula and are safe.
[0071] 0059で述べた製品は、ソフトマーガリンやパテのような状態力 液体の状態間でさま ざまな状態をとれる製品となった。冷やせばマーガリンのように硬くなつた。これらの 材料はすべて自然な食材力 なっており、健康に悪いと報告されているが加工油脂 は全く使っていない。 [0071] The product described in 0059 has become a product that can take various states between states of force, liquid state such as soft margarine and putty. If it cools, it becomes hard like margarine. These ingredients are all natural ingredients and are reported to be unhealthy, but do not use any processed fats or oils.
[0072] 植物油脂と名付けられている力 現在すベてのマーガリンやショートニングは加工油 脂で作られている。  [0072] The power named vegetable oils Currently, all margarines and shortenings are made with processed oils and fats.
[0073] 欧米では、加工油脂が健康を害すると警告が発せられている。 [0073] In Europe and America, a warning is issued if processed oils and fats are harmful to health.
[0074] U. S. Food and Drug Administrationでは、 Jan. 1, 2006より、「Food ma nufacturers have to list trans fat on the nutrition label.」と命令力 S 出た。 [0074] In U. S. Food and Drug Administration, from Jan. 1, 2006, "Food ma nufacturers have to list trans fat on the nutrition label."
[0075] このような世界の動きの中で、食品加工業界では、加工油脂を使わないマーガリンや ショートニングを作ろうとして ヽるが、まだ完成には程遠 ヽ状況と!/ヽわれて ヽる。  [0075] In such a global movement, the food processing industry is trying to make margarines and shortenings that do not use processed oils and fats, but it is still far from being completed! .
[0076] マーガリンやショートニング類には、可塑性範囲の広さや、キメ 'ツヤ'ノビや融点の幅 広さが重要である。 [0076] For the margarine and shortening, the wide range of plasticity, the texture and the melting point, and the wide melting point are important.
[0077] これらの問題を解決するためには、数多くの成分の混合物が必要となる。  [0077] In order to solve these problems, a mixture of many components is required.
[0078] 成分が数多く混合しているものとしては、生物界では、 germ cellがまず第 1である。  [0078] As a mixture of many components, germ cells are the first in the living world.
植物界では、 seedとなる。  In the plant kingdom, it becomes a seed.
[0079] seedの一部ではなぐ全体を使う必要がある。 whole grainということになる。栄養学 的にも望ましいものである。 [0079] The whole seed must be used as part of the seed. That means whole grain. It is also desirable nutritionally.
[0080] 今回の一連の製品では、ヤシの whole grainとなる。その安全性と有効性を血中成 分変化で調べた。 [0080] In this series of products, the whole grain of palm. Its safety and effectiveness were examined by changes in blood components.
[0081] A.絶食 18時間後に、 palm oil from seed 50gを摂取。前、 3時間後、 6時間後 、 12時間後及び 24時間後に採血した。 circadian rhythmを考慮して日の同じ時 刻でおこなった。  [0081] A. Fasting After 18 hours, take 50 g of palm oil from seed. Blood was collected before, 3 hours, 6 hours, 12 hours and 24 hours. Considering circadian rhythm, it was done at the same time of day.
[0082] B. palm oilの代わりにバター 50gを摂取。 [0082] B. 50 g of butter was taken instead of palm oil.
[0083] C. palm oil from seed 50gにスキムミルク 25gを加えて摂取。 [0083] C. palm oil from seed 50g added with 25g skim milk.
[0084] 生物界の油脂は triglycerides (TG)が主成分である。その血中濃度変化を次に示 す。 mg/dl0 [0084] The fats and oils of the living world are mainly composed of triglycerides (TG). The change in blood concentration is shown below. The mg / dl 0
[0085] A. 3hr + 5, 6hr +4, 12hr + 1, 24hr+ 15  [0085] A. 3hr + 5, 6hr +4, 12hr + 1, 24hr + 15
B. 3hr+ 13, 6hr+ 55, 12hr+ 19, 24hr+ 28  B. 3hr + 13, 6hr + 55, 12hr + 19, 24hr + 28
C. 3hr+ 14, 6hr+ 32, 12hr —6, 24hr 0  C. 3hr + 14, 6hr + 32, 12hr —6, 24hr 0
[0086] バターに比べて他の 2種は血中 TG上昇がはるかに少なかった。スキムミルクを加え た場合は、吸収は速いが速やかに血中から消失した。  [0086] Compared to butter, the other two species had much less blood TG elevation. When skim milk was added, absorption was rapid but disappeared quickly from the blood.
[0087] バターに比べて他の 2種は健康的なデータを示した。 [0087] Compared to butter, the other two species showed healthy data.
[0088] 血中 high density lipoprotein (HDL)が生体内の脂質に対する善の健康の指標 である。その血中濃度変化を善玉率の HDL率で示す。%。  [0088] Blood high density lipoprotein (HDL) is an indicator of good health against lipids in the body. The change in blood concentration is indicated by the HDL rate with a good rate. %.
[0089] A. 3hr+ l. 1, 6hr+0. 5, 12hr— 0. 7, 24hr— 0. 4 [0089] A. 3hr + l. 1, 6hr + 0. 5, 12hr— 0. 7, 24hr— 0.4
B. 3hr 0, 6hr-0. 8, 12hr— 1. 1, 24hr— 1. 0  B. 3hr 0, 6hr-0. 8, 12hr— 1. 1, 24hr— 1. 0
C. 3hr-0-4, 6hr 0, 12hr+ l. 1, 24hr— 1. 0  C. 3hr-0-4, 6hr 0, 12hr + l. 1, 24hr— 1. 0
[0090] バターでは善玉率が全ての時点で下降した。 palmでは初期に善玉率が上昇した。  [0090] In butter, the good rate dropped at all points. The good rate increased in the early days of palm.
スキムミルクと palmの混合物では遅れて善玉率が上昇した。  The good rate increased with a delay in the mixture of skim milk and palm.
[0091] バターに比べて他の 2種は健康的なデータを示した。 [0091] Compared to butter, the other two showed healthy data.
[0092] 血中 very low density lipoprotein (VLDL)が生体内の脂質に対する最悪の健 康の指標である。その血中濃度変化を最悪玉率の VLDL率で示す。%。  [0092] Very low density lipoprotein (VLDL) in blood is the worst health index for lipids in the living body. The change in blood concentration is shown as the worst VLDL rate. %.
[0093] A. 3hr- l, 6hr— 2, 12hr 0, 24hr+ 2 [0093] A. 3hr- l, 6hr— 2, 12hr 0, 24hr + 2
B. 3hr+ l, 6hr+ 2, 12hr— 2, 24hr 0  B. 3hr + l, 6hr + 2, 12hr— 2, 24hr 0
C. 3hr 0, 6hr 0, 12hr 0, 24hr 0  C. 3hr 0, 6hr 0, 12hr 0, 24hr 0
[0094] バターでは最悪玉率が初期に上昇した。 palmでは初期に下降したが遅れて上昇し た。スキムミルクと palmの混合物では変化を示さな力つた。  [0094] The worst ball rate in butter increased in the early days. In palm, it declined early, but rose late. The mixture of skim milk and palm showed no change.
[0095] cholesterolは動物界にのみ分布し、植物界にはな!/、。動物材料を含む Bと Cにつ!/ヽ て、 total cholesterol (TCh)の血中濃度変化をみた。 mgZdl。 [0095] Cholesterol is only distributed in the animal kingdom, not in the plant kingdom! /. In B and C containing animal material, we observed changes in blood levels of total cholesterol (TCh). mgZdl.
B. 3hr+ 10, 6hr+ 9, 12hr+ 14, 24hr+ 10  B. 3hr + 10, 6hr + 9, 12hr + 14, 24hr + 10
C. 3hr- 14, 6hr- 5, 12hr +6, 24hr+ 28  C. 3hr- 14, 6hr- 5, 12hr +6, 24hr + 28
[0096] バターでは初期力 TChが上昇した。スキムミルクと palmの混合物では初期に TCh が下降し、後に上昇した。混合物では、 TChに対する初期の有効性が見られた。 [0097] 成人病に多い痛風は尿酸 uric acid (UA)の血中濃度上昇が原因である。 UAの血 中濃度変化をみた。 mg/dl0 [0096] In butter, the initial force TCh increased. In the skim milk / palm mixture, the TCh decreased early and then increased. The mixture showed an initial efficacy against TCh. [0097] Gout, which is common in adult diseases, is caused by increased blood levels of uric acid (UA). Change in blood concentration of UA was observed. mg / dl 0
[0098] B. 3hr-0. 2, 6hr— 0. 1, 12hr+0. 6, 24hr+0. 5 [0098] B. 3hr-0. 2, 6hr— 0. 1, 12hr + 0. 6, 24hr + 0.5
C. 3hr- l. 9, 6hr+0. 1, 12hr— 0. 1, 24hr+0. 5  C. 3hr- l. 9, 6hr + 0. 1, 12hr— 0. 1, 24hr + 0.5
[0099] バターに比べて、 palmとスキムミルクの混合物は尿酸を下降させるデータが見られた [0099] Compared to butter, palm and skim milk showed data to lower uric acid
[0100] 癌や肝臓病や心臓病や脳卒中など多くの病気で上昇する血中 LDHを測定した。 IU Zl。 [0100] Blood LDH levels were increased in many diseases, including cancer, liver disease, heart disease, and stroke. IU Zl.
[0101] B. 3hr+6, 6hr— 2, 12hr+ 5, 24hr— 9  [0101] B. 3hr + 6, 6hr— 2, 12hr + 5, 24hr— 9
C. 3hr-8, 6hr- 20, 12hr— 7, 24hr— 4  C. 3hr-8, 6hr- 20, 12hr— 7, 24hr— 4
[0102] バターに比べて、 palmとスキムミルクの混合物は LDHを下降させるデータが見られ た。 [0102] Compared to butter, a mixture of palm and skim milk showed data to lower LDH.
[0103] 血液を凝固させるのりの働きをする血小板の数を測定した。血小板は動脈硬化など 生体の障害部位で急激に凝集凝固し、消費される。 1万個。  [0103] The number of platelets acting as a glue to clot blood was measured. Platelets rapidly agglutinate and coagulate at sites of injuries such as arteriosclerosis. 10,000 pieces.
[0104] A. lhr-O. 6, 3hr— 0. 5, 6hr— 0. 1, 12hr+ 2. 5, 24hr+0. 9 [0104] A. lhr-O. 6, 3hr— 0. 5, 6hr— 0. 1, 12hr + 2.5, 24hr + 0.9
B. lhr- 5. 4, 3hr— 1. 7, 6hr+ 2. 2, 12hr+0. 9, 24hr+ l. 1  B. lhr- 5. 4, 3hr— 1. 7, 6hr + 2. 2, 12hr + 0. 9, 24hr + l. 1
C. lhr 0, 3hr-0. 8, 6hr 0, 12hr+0. 9, 24hr+ 2. 5  C. lhr 0, 3hr-0. 8, 6hr 0, 12hr + 0. 9, 24hr + 2.5
[0105] バターに比べて、他の 2種はとくに palmとスキムミルクの混合物は、大きな変動を示さ なかった。  [0105] Compared to butter, the other two species, especially the mixture of palm and skim milk, did not show much variation.
[0106] 他に、血中 GPT, r-GPT, amylase, creatinine及び CRPを測定した力 変化は 見られなかった。  [0106] In addition, there was no change in force measured for blood GPT, r-GPT, amylase, creatinine and CRP.
[0107] 上述のように、ヤシ油にスキムミルクを混合したものの有効性がうかがわれた。  [0107] As described above, the effectiveness of the mixture of skim milk and palm oil was confirmed.
[0108] 健康に危険と警告されている加工油脂を使わずに、上記の材料でマーガリン 'ショー トニング類を作った。 [0108] Margarine 'shortenings were made with the above materials without using processed oils and fats that are warned of health risks.
[0109] ヤシの whole grainとして、ヤシの実の固い殻のみを除去して、 copraと果水と呼ば れる内容液を一緒にミキサーで砕いて真空ポンプにて乾燥させた。  [0109] As the whole grain of the palm, only the hard shell of the palm was removed, and the content liquid called copra and fruit water was crushed together with a mixer and dried with a vacuum pump.
[0110] このヤシの実の乾燥物は油脂を含んでパテ状の物質となった。このパテ状物のみで もマーガリン 'ショートニング類の代用品として使えた。 [0111] 0110に palm oil from seedとスキムミルクと天然塩を混ぜた方が、良好な製品と なった。 [0110] This dried coconut became a putty-like substance containing fats and oils. This putty alone could be used as a substitute for Margarine 'shortenings. [0111] Mixing 0110 with palm oil from seed, skim milk and natural salt produced a better product.
[0112] ヤシの実の乾燥物は 100%力も 0%まで使用可能であった。よって、加える palm oil も 0%から 100%可能である。最適には palm oil from seed80%、ヤシの実乾燥 物 20%、スキムミルク 20%、天然塩 2%が最適であった。  [0112] The dried coconuts could be used at 100% strength to 0%. Therefore, palm oil can be added from 0% to 100%. Optimum was palm oil from seed 80%, dried palm fruit 20%, skim milk 20%, and natural salt 2%.
[0113] 低温でのしっとり性を出す為に低融点油脂が、高温でのしつ力り性を出す為に高融 点油脂が必要である。  [0113] Low melting point oils and fats are necessary to exhibit moistness at low temperatures, and high melting point fats and oils to exhibit tenacity at high temperatures.
[0114] 低融点、 palm oil from fruitの superolein 5%と咼' |¾点、 palm oil from fruit の palm stearin 30%と palm oil from seed 65%力 マーガリン 'ショートニン グとして適切であった。  [0114] Low melting point, palm oil from fruit superolein 5% and 咼 '| ¾ point, palm oil from fruit palm stearin 30% and palm oil from seed 65% strength Margarine' shortening 'was appropriate.
[0115] 摂氏 10度から 28度で良好であった。  [0115] Good at 10 to 28 degrees Celsius.
[0116] ミルクホイップ類も危険なカ卩ェ油脂によって作られている力 これらも前述の天然油 脂だけで作れた。  [0116] The power of milk whipped products made from dangerous cabbage oils and fats These were also made only from the natural fats and oils mentioned above.
[0117] 今までは、現存するすべてのマーガリン 'ショートニング自身が警告を発せられている 加工油脂からなる不健康な物質のため、これに健康食品を混ぜて、健康を売り出す ことは不可能であった。  [0117] Until now, all the existing margarine 'shortenings themselves have been warned. Because of unhealthy substances made from processed oils and fats, it was impossible to mix them with health foods to promote health. .
[0118] 健康食品の需要は世界中で急増している。大豆力も数多くの有効な成分が見つかつ てきている。  [0118] The demand for health foods is increasing rapidly around the world. Many effective ingredients have been found in soybean power.
[0119] 健康食品の代表である。大豆の whole grainである「きな粉」を上記マーガリン'ショ 一トニングに混ぜた。  [0119] Representative of health food. “Kina flour”, the whole grain of soybean, was mixed into the above margarine “shoutening”.
[0120] 0. 5%含量ではごく軽度の茶色を示し、わずかな大豆味があった。 1%から 9%まで では軽度の茶色で、弱い大豆味があった。  [0120] The 0.5% content showed a very light brown color and a slight soy taste. From 1% to 9%, it was light brown and had a weak soy taste.
[0121] 10%から 39%まででは、茶色ではっきりした大豆味があった。 40%から 70%までで は 100%のピーナッツバターのような物になった。 75%では、固いかたまりとなった。 [0121] From 10% to 39%, there was a clear soy taste in brown. From 40% to 70% it became like 100% peanut butter. At 75%, it was a hard mass.
[0122] このように、危険な加工油脂を使わないことで健康栄養食品への、マーガリン 'ショー トユング ·ホイップ類の使用が広がった。 [0122] Thus, the use of margarine 'Short Jung whips for health and nutritional foods has been expanded by not using dangerous processed oils and fats.
[0123] ヤシ類の中でナツメヤシ date palmの fruitは甘ぐ前述の製品に対して、天然ヤシ 甘味料として使えた。 [0124] 乾燥 fruitは 1%から 50%の混合物として有効に使えて、 20%が適当であった。 [0123] Among the palms, date palm fruit can be used as a natural palm sweetener compared to the sweet product mentioned above. [0124] Dried fruit could be used effectively as a mixture of 1% to 50%, with 20% being adequate.
[0125] 湿気を嫌う乾燥海苔など海草にも応用できた。 [0125] It could also be applied to seaweed such as dry seaweed that hate moisture.
[0126] 海苔をおにぎりに巻いたり、御飯に接触させたりした途端に湿気を吸収して舌ざわり が悪くなる。  [0126] As soon as nori is wrapped in rice balls or brought into contact with rice, moisture is absorbed and the tongue feels worse.
[0127] 海苔を保存しておくには厳密な防湿が必要である。  [0127] Preserving the seaweed requires strict moisture protection.
[0128] しかし、この海苔をあら力じめ高融点ヤシ油の中を通しておくと、いつまでも水分を吸 収せず乾!、た状態で、ノ《リツとしてお!/、しく食べれた。  [0128] However, when this seaweed was bred and passed through the high melting point palm oil, it did not absorb moisture forever and was dry!
[0129] この海苔に 1%澱粉をわず力にカ卩えて乾燥させると、更にパリッとしたおいしさ感が増 強された。 [0129] When 1% starch was applied to this seaweed and dried, the crisp taste was further enhanced.
[0130] 危険性を指摘されている加工油脂は、本来低融点の油脂を、高融点の油脂に分子 構造を加工変化させて、硬化させたものである。  [0130] Processed fats and oils that have been pointed out to be dangerous are oils that have inherently low melting points that are hardened by changing the molecular structure to high melting point fats and oils.
[0131] 油脂を硬化させるには、このように油脂分子自身の融点を高める危険な方法が現在 用いられている。 [0131] In order to cure fats and oils, a dangerous method for increasing the melting point of the fat and oil molecules themselves is currently used.
[0132] しかし、自然界の食品を広くみるに、水分子の融点を変えずに水を安全に硬化させ て 、る豆腐やゼリーや寒天が存在する。  [0132] However, in the widespread use of natural foods, there are tofu, jelly, and agar that harden water safely without changing the melting point of water molecules.
[0133] このような硬化させる物質は、一般に polymersや thickening agents (増粘剤)と呼ばれ る。主に水溶性の有機物が多い。 [0133] Such a curing substance is generally called polymers or thickening agents. Mostly water-soluble organic substances.
[0134] 油性のものは少なぐ silicone gumと nitrocelluloseがあるが、食材には使えない。 [0134] There are a few silicone gums and nitrocellulose, but they cannot be used as ingredients.
[0135] 安全な食材に使えるものとして自然界をみるに、油脂組織中に生体成分が存在する 生物組織を用いるのが合理的である。 [0135] In view of nature as a safe food ingredient, it is reasonable to use a biological tissue in which biological components exist in the fat and oil tissue.
[0136] そこで高油脂含量の植物組織を硬化剤として用いた。乾燥 copraを coconut oilに混 せると solgel匕した。し oconut [0136] Therefore, a plant tissue having a high fat content was used as a hardening agent. When dried copra was mixed with coconut oil, it became solgel. Oconut
oilの m.p.は 21 - 25度と低!、ので、このままでは白濁した流動性のある oilの状態であ る力 十分に硬化した状態となった。同様に coconut oil2. Ogを、 oil  The m.p. of the oil is as low as 21 to 25 degrees !, so if it remains as it is, the force that is the state of a fluid oil with white turbidity is fully cured. Similarly, coconut oil 2. Og, oil
palm seedlケ 1. 6gと共に細砕すると同様の solgel状態となった。 Coconut oilの高融 点分画のみを用いると、上記の場合、 2. 5gが適当であった。  When pulverized with 6 g of palm seedl, a similar solgel state was obtained. Using only the high melting point fraction of Coconut oil, 2.5g was appropriate in the above case.
[0137] coconut oil自身は水と全く混ざらなかった。 0052に述べた palm oil from seedは 20% 混和が可能であった。 [0138] coconut oilと copraを等重量混合したものは、 10倍量の水と分離せずに混和できた。 [0137] Coconut oil itself did not mix at all with water. The palm oil from seed described in 0052 was 20% miscible. [0138] An equal weight mixture of coconut oil and copra could be mixed without separating 10 times the amount of water.
[0139] coconut oilと copraを用いて請求項 10の油脂製品を作った。 [0139] The oil and fat product of claim 10 was made using coconut oil and copra.
実施例 2  Example 2
[0140] coconut oil 8g、 copra 6g、 soybean crude oil  [0140] coconut oil 8g, copra 6g, soybean crude oil
paste 0. 5g、白糖 6g、脱脂粉乳 4. 5g、 vitamin C 0. lg。以上を混合。  paste 0.5 g, white sugar 6 g, skim milk powder 4.5 g, vitamin C 0. lg. Mix the above.
[0141] soybean crude oil pasteは摂氏 40度から + 100度迄強い粘性を示す固い pasteで あり、幅広い温度範囲での粘化剤として使えた。またきれいなバターの黄色を呈する [0141] The soybean crude oil paste is a hard paste with a strong viscosity from 40 degrees Celsius to +100 degrees Celsius, and can be used as a thickening agent in a wide temperature range. Also presents a beautiful butter yellow color
[0142] 0140の製品は、加工油脂を使っていないのに摂氏 30度でもホイップ状であった。水 は含んでおらず、長期保存可能で、冷蔵不要である。 [0142] The 0140 product was whip even at 30 degrees Celsius without using any processed oils and fats. It does not contain water, can be stored for a long time, and does not require refrigeration.
[0143] この製品は、 1000倍量の水と分離せずに混和できた。無限の水と混和できる。 005[0143] This product was miscible with 1000 times the amount of water without separation. It is miscible with infinite water. 005
4の製品よりはるかに強力であった。 It was much more powerful than 4 products.
[0144] これは 1000倍以上の無限の量の水と混和できる油脂であり、強力で安全な新しい 界面活性剤(surface [0144] This is a fat and oil that is miscible with an infinite amount of water more than 1000 times, and is a powerful and safe new surfactant (surface
acfive agent, surfactant)となつ 7こ。  acfive agent, surfactant) 7
[0145] 界面活性剤は、表面張力 ·界面張力を低下させると共に、洗浄力、乳化力、分散力、 浸透力、起泡力等を有し、乳化剤、洗浄剤、泡沫消化剤、殺菌防腐剤、消泡剤、分 散剤、可溶化剤、浸透剤、保湿剤、潤滑剤、柔軟剤、帯電防止剤、起泡剤、繊維仕 上剤、浮遊選別剤、潤滑油添加剤など数多くの用途に活用される。 [0145] Surfactants reduce surface tension and interfacial tension, and have detergency, emulsification power, dispersion power, penetration power, foaming power, etc., and emulsifiers, cleaning agents, foam digesters, bactericidal preservatives , Antifoaming agents, dispersing agents, solubilizers, penetrants, moisturizers, lubricants, softeners, antistatic agents, foaming agents, fiber finishes, floatation screening agents, lubricant additives, etc. Be utilized.
[0146] この製品は、 0054の製品と同様に、このものだけでも非常に美味で、安全でおいし[0146] This product, like the 0054 product, is very delicious, safe and delicious.
V、ホイップなどの油脂として多方面で活用できる。 Can be used in various fields as oils such as V and whip.
[0147] 摂氏 40度から + 100度迄の幅広い温度範囲で、固いペースト状を保っている soy bean pasteでマーガリンを作った。 [0147] Margarine was made with soy bean paste that kept a solid paste over a wide temperature range from 40 degrees Celsius to +100 degrees Celsius.
実施例 3  Example 3
[0148] 1、 Soybean paste 95. 5g、全粉乳 30g、 copra 30g、食塩 2g、総油脂量 80%。  [0148] 1, Soybean paste 95.5 g, Whole milk powder 30 g, copra 30 g, Salt 2 g, Total fat content 80%.
2、 Soybean paste 80g、脱脂粉乳 17g、食塩 2g、ビタミン Clg、総油脂量 80%。 2. Soybean paste 80g, skim milk powder 17g, salt 2g, vitamin Clg, total fat content 80%.
3、 Soybean paste 55g、大豆原油 25g、脱脂粉乳 17g、食塩 2g、ビタミン Clg、総油 脂量 80% [0149] 野性的な自然食の味と香りがあるマーガリンができた。 3, Soybean paste 55g, soybean crude oil 25g, skim milk powder 17g, salt 2g, vitamin Clg, total fat content 80% [0149] Margarine with the taste and aroma of a wild natural food was produced.
[0150] 同様に、低融点の油脂に copraを混ぜて硬化させたマーガリンが作れた。その実施例 を次に示す。  [0150] Similarly, margarine was made by mixing and curing copra with low melting point oil. Examples of this are shown below.
[0151] coconut oil 7g、 copra 2. 5g、全粉乳 2. 38g、 soyoean  [0151] Coconut oil 7g, copra 2.5g, whole milk powder 2.38g, soyoean
paste 0. 5g、食塩 0. 16g。全油脂量 80%。  paste 0.5 g, salt 0.16 g. Total fat content 80%.
[0152] palm oil from seed or coconut oil 6. 2g、 copra [0152] palm oil from seed or coconut oil 6.2g, copra
3g、脱脂粉乳 1. 2g、 soybean paste 0. 4g、食塩 0. 16g、 vitamin C 0. 04g、全 油脂量 80%。  3g, skim milk powder 1.2g, soybean paste 0.4g, salt 0.16g, vitamin C 0.04g, total fat content 80%.
[0153] このように、健康に危険な加工油脂を、 2つの自然な硬化方法で無用とすることがで きた。  [0153] Thus, it has been possible to make processing oils and fats that are dangerous to health useless by two natural curing methods.
[0154] 常温で長期保存が可能なように水を入れていないが、上記の無水製品に水を 5— 10 %加えると、更なる油脂の硬化力 水によって生じた。故に、加水量によって、より固 いスプレッドや調整マーガリンの硬さを調節できる。  [0154] Although water was not added so that it could be stored at room temperature for a long period of time, when 5 to 10% of water was added to the above anhydrous product, the oil was hardened by water. Therefore, it is possible to adjust the hardness of the harder spread and adjustment margarine by the amount of water added.
[0155] 前述の油脂製品は口内の創傷や炎症痛を軽減してくれた。のどあめと同様の作用と [0155] The aforementioned oil and fat products alleviated oral wounds and inflammatory pain. Same action as throat candy
、われ 7こ。 I ’m seven.
[0156] その作用を、各々の含有成分単体で調べたところ、油脂がその有効成分であった。  [0156] When its action was examined for each component alone, fats and oils were its active ingredients.
[0157] 特に、咽喉頭刺激感が強くて、いわゆるえへんむしと呼ばれて、人前でもどこでもどう しても止めようのない発作性の激しい咳に対して、急速に有効であった。 [0157] In particular, the throat and laryngeal irritation was so strong that it was called so-called henmushi, and it was rapidly effective against severe cough with a seizure that could not be stopped anywhere in the public.
[0158] 油脂の中でもアレルギー反応を起こさず、手術器具につけたまま人体内に入れても 何ら問題のな ヽ、日本薬局方流動パラフィン (mineral oil)が適当であった。 [0158] Among oils and fats, Japanese pharmacopoeia liquid paraffin (mineral oil) was appropriate, although it did not cause any allergic reaction and could be placed in the human body while attached to a surgical instrument.
[0159] これらの油脂をのどに、のどスプレーのように吹きつけると特に有効であった。うがい したり、なめたりしても有効であった。 [0159] It was particularly effective to spray these oils on the throat like a throat spray. It was effective to gargle or lick.
[0160] 人間の卵や細胞を生育させるのに我々は incubater内で培養液表面を mineral oilで 保護している。 [0160] In order to grow human eggs and cells, we protect the surface of the culture with mineral oil in the incubater.
[0161] のどや口周辺の刺激を急速に止めて、細胞組織を保護するには oilがぴったりである  [0161] Oil is the perfect way to quickly stop irritation around the throat and mouth and protect cellular tissue
[0162] 現在の医療界には、油脂を咳止めや口内炎に使うという考えはなぐそのような薬も ない。食品の「のどあめ」にも「油脂あめ」という考えもなぐ「うがい水」にも「うがい油 脂」という考えもない。 [0162] There is no such medicine in the current medical world where the idea of using fats and oils for coughing and stomatitis is not possible. “Gargling oil” is also used in “gargle water”, which has no idea of “throat candy” or “fat candy” in food. There is no idea of “fat”.
[0163] 会議の席や人前など、現代ではどうしても咳きを止めることができず非常に困る場合 が数多い。その時に非常に有用であった。  [0163] At present, there are many cases where coughing cannot be stopped unavoidably, such as at a conference table or in front of people. It was very useful at that time.
[0164] 今回の油脂製咳止め薬は、他の咳止め薬と違い副作用もなく妊娠中でも安全に使え る。消毒液のポピドンョード液を 10%入れても良好に使えた。神経抑制作用のある、 グリシンは 2%で、 GABAも 2%で良好に使えた。 GABAの塗布した部位にはしびれ感 が現れた。 pastを 10%を入れると、粘膜表面の水分と反応して固化し、表面保護作 用が強くなつた。  [0164] Unlike other cough medicines, this oil and fat cough medicine has no side effects and can be used safely during pregnancy. Even if 10% of the disinfectant Popidonhode solution was added, it could be used well. Glycine, which has a neurosuppressive effect, was used at 2% and GABA at 2%. Numbness appeared in the area where GABA was applied. When 10% of past was added, it reacted with moisture on the mucosal surface and solidified, and the surface protective action became stronger.
[0165] copraを入れることで構造繊維入りの強力な界面活性剤となった 0144の油脂と、チヨ コレートのカカオ脂の代替の 0068と 0069のやし油を組み合わせた。  [0165] By adding copra, 0144 oil and fat that became a strong surfactant containing structural fibers was combined with 0068 and 0069 palm oil, which are alternatives to cocoa butter of thyocholate.
実施例 4  Example 4
[0166] palm stearin4g、脱脂粉乳 3. 7g、白糖 5g、 cocoa末 lg、以上の混合物は摂氏 60度 で meltingが始まった。  [0166] Palm stearin 4g, skim milk powder 3.7g, sucrose 5g, cocoa powder lg, and the above mixture started melting at 60 degrees Celsius.
[0167] m.p.が 60度から始まるため、口の中で meltingせずパテのような食感であった。  [0167] Since m.p. started from 60 degrees, it did not melt in the mouth and had a pate-like texture.
[0168] 一般の chocolateは摂氏 26度で meltingが始まつた。 [0168] General chocolate started melting at 26 degrees Celsius.
実施例 5  Example 5
[0169] palm stearin2. 5g、ココヤシ copraO. 5g、 chocolatel l . 6g、以上の混合物は摂氏 33 度で meltingが始まった。  [0169] Palm stearin 2.5g, coco palm copraO. 5g, chocolatel l. 6g, and the above mixture started melting at 33 degrees Celsius.
[0170] m.p.33度の為、夏の室温でも安定であった。口内温度は摂氏 37度の為、口の中で はすぐに溶けて食感も良力つた。 Copraの構造繊維と油脂が舌触りを軽くなめらかに した。 [0170] It was stable at room temperature in summer because of m.p.33 degrees. The mouth temperature was 37 degrees Celsius, so it melted quickly in the mouth and had a good texture. Copra's structural fibers and oils make the feel light and smooth.
[0171] chocolate [0171] chocolate
cacao butterは、 I型力も VI型までの結晶構造を持っている。 VI型はおいしくないが、 最も安定である。  cacao butter has a crystal structure up to type I and type I force. Type VI is not delicious, but it is the most stable.
[0172] その安定型の bloomingをとらせな!/、ために摂氏 28— 30度位で時間をかけて temperi ngをして, IV型を V型の微細結晶にして、固化後に不安定な IV型から VI型に変わらな いようにしている。  [0172] Don't let the blooming of the stable type take! /, For 28-30 degrees Celsius, tempering over time to make type IV a fine crystal of type V and unstable IV after solidification We try not to change from type VI to type VI.
[0173] chocolateの 0168と 0169を摂氏 60度で meltingして摂氏 30度で 60分保存し、次に 摂氏 2度で 90分保存した。本来の chocolateの 0168は bloomingを起こした。 copra入 りの chocolateの 0169は 4回加温冷却を継り返したが bloomingはまったくみられなか つた。油脂を加工分解再合成して製造した高融点の BOB (glyceryl [0173] Chocolate 0168 and 0169 were melted at 60 degrees Celsius and stored at 30 degrees Celsius for 60 minutes, then Stored at 2 degrees Celsius for 90 minutes. The original chocolate 0168 caused blooming. The chocolate 0169 with copra was repeatedly heated and cooled four times, but no blooming was observed. High melting point BOB (glyceryl) produced by processing, decomposing and synthesizing oils and fats
dibehenate monooleate)を使わなくても、自然のままの油脂分画でできた。  Even without using dibehenate monooleate), it was made with a natural oil and fat fraction.
[0174] chocolateの m.p.iま palm  [0174] Chocolate m.p.i ma palm
stearinの0 /0量によって自由に調節できる。 0%の摂氏 26度力ら 100%の 60度まで。 It can be adjusted freely by 0/0 amount of stearin. 0% from 26 degrees Celsius to 100 degrees up to 60 degrees.
[0175] 界面活性作用は copraと粉乳の%量によって自由に調節できる。  [0175] The surfactant activity can be freely adjusted by the amount of copra and milk powder.
[0176] 食用油を安全に固める方法として次の 11種の方法がある。  [0176] There are the following 11 methods for safely hardening edible oil.
1、 0025— 0124のよう【こ m.p.の高 ヽ油月旨やワックスやエステノレを使う方法。 1, 0025-0124, etc. [This m.p. high coconut oil, wax, and esthetics are used.
2、 0132— 0146のように硬化物を使う方法。水に例えると、ゼリーや寒天や澱粉 に相当する。動物に例えると脊椎 2, A method of using a cured product such as 0132-0146. When compared to water, it is equivalent to jelly, agar, or starch. Animal spine
動物に相当する。  Corresponds to animals.
3、 0147— 0153のように摂氏一 40度力ら + 100度迄固!ヽペース卜状を保って!/ヽ る soybean paste類を使つ方法。  3, 0147— 0153 degrees Celsius + 100 degrees Celsius + 100 degrees of solid paste!
4、 0154のように水をカ卩えて硬化させる方法。  4, Method of curing with water as shown in 0154.
5、粉末を混入して流動性を下げる方法。  5. A method to reduce fluidity by mixing powder.
6、渋をまぜて硬化させる方法。  6. A method of curing by mixing astringency.
7、 popした殻物やスナック菓子やマシュマロや凍結乾燥したゲルゾルゃ果物や野 菜の様に中空の食物内の空気を油に置き換える方法。 microcapselや寒天やゼリー や豆腐やこんにゃくや澱粉含有食品の形となる。動物に例えると甲殻類や昆虫類に 相当する。  7. How to replace air in hollow food with oil like popped shells, snacks, marshmallows, freeze-dried gel sol fruits and vegetables. Microcapsel, agar, jelly, tofu, konjac and starch-containing foods. Compared to animals, it corresponds to crustaceans and insects.
8、酸をカ卩えて酸凝固のようにさせる方法。  8. The method of making acid like acid coagulation.
9、塩を加えて塩析のようにさせる方法。  9. Add salt to make it salt out.
10、酵素(分解活性を持つ重曹やアルカリなどを含む)を加える方法。特に lipase (米ぬかや脾臓や微生物等に多く含有)や protease (パイナップルや動物や微生物等 に多く含有)が有効。  10. Add enzyme (including baking soda or alkali with decomposition activity). Particularly effective are lipase (rich in rice bran, spleen and microorganisms) and protease (rich in pineapple, animals and microorganisms).
11、以上を組み合わせた方法。  11, a combination of the above.
他に、不飽和油脂の酸ィ匕固化による乾性油 drying oilによる方法。食器に使われ ている。タノレミ、アマ二、エゴマなど。 Another method is drying oil by acidifying and solidifying unsaturated oil. Used for tableware ing. Tanoremi, Amani, Egoma, etc.
[0177] 水の硬化剤には、澱粉やゼリーや寒天など無数にある。よって水を硬化させ、水中油 型ェマルジヨンとして、食品スプレッドとする方法は数多くある。米国特許第 4,226,895 号、米国特許第 4,284,655号、米国特許第 5,409,727号、しかしこの方法では防腐剤 が必要で、長期保存は不可能である。また油脂の硬化ではない。 [0177] There are numerous water curing agents such as starch, jelly, and agar. Therefore, there are many ways to cure the water and make it a food spread as an oil-in-water emulsion. U.S. Pat. No. 4,226,895, U.S. Pat. No. 4,284,655, U.S. Pat. No. 5,409,727, but this method requires preservatives and cannot be stored for a long time. It is not the hardening of fats and oils.
[0178] 米国特許第 5,360,626号は水と共に、アルキル置換された油溶性ポリマーを使ってい る。米国特許第 5,376,398号は、ポリテトラメチレンエーテルグリコールを使っている。 [0178] US Pat. No. 5,360,626 uses an alkyl-substituted oil-soluble polymer with water. U.S. Pat. No. 5,376,398 uses polytetramethylene ether glycol.
[0179] 欧米など世界中で危険性を指摘されているトランス加工油脂を使わずに、食用油を 固める方法が、世界特許に登録された。特表 2002-534070。 [0179] A method for hardening edible oil without using transformer processed oil, which has been pointed out as dangerous all over the world, including Europe and America, was registered in a world patent. Special table 2002-534070.
[0180] これは前述の 0176の 2の硬化物として、 Japan waxと呼ばれる木蠟ハゼ蠟合成蝌を 使ったものである。この蝌は古来より蠟燭として使われていた物である。これを食品と して使う安全'性が証明されて ヽな ヽ。 [0180] This is a hardened material of 0176-2, which uses a kiso goby synthesizer called Japan wax. This casket has been used as a candle since ancient times. The safety of using this as food is proven.
[0181] トランス加工油脂も数十年前には、健康的な植物性マーガリンと言われていた。それ が今日、危険物とされている。それと同じかそれ以上に危険な道を上記特許が進ん でいるように見える。 [0181] Trans-processed oils and fats were also said to be healthy plant margarines decades ago. That is considered a dangerous material today. The patent appears to be on the same or even more dangerous path.
[0182] 更に蝌の他に平滑剤として Tween [0182] Tween as a smoothing agent in addition to sputum
80をカ卩えている。これは Atlas Powder社の製品で界面活性剤である。しかし前述の 0 I have 80. This is a surfactant from Atlas Powder. But the above 0
139— 0146のように天然食品での強力な界面活性剤の方が安全である。 Strong surfactants in natural foods, such as 139-0146, are safer.
[0183] 上記特許製品は現在 Extra [0183] The above patented products are currently Extra
Virgin Olive Oil Spreadとして巿 ¾されている。 extra virgin olive oil(EVO oil)を目 ij述 の 0176の方法で安全に硬化させた。次に実施例を列記する。  Virgin Olive Oil Spread. Extra virgin olive oil (EVO oil) was hardened safely by the method of 0176 described in ij. Next, examples are listed.
[0184] 0176の 5の方法では、 EVO [0184] 0176-5 method, EVO
oil3g,脱脂粉乳 3. 8g、塩 0. lg、 vitamin c 0. lgの混合が適当であった。 Soft paste 状であった。総油脂量は 42. 9%で EVO oil  Mixing oil3g, skim milk powder 3.8g, salt 0. lg, vitamin c 0. lg was appropriate. It was soft paste. Total oil content is 42.9% EVO oil
spreadとなつ 7こ。  spread and 7 hits.
[0185] 0176の 4の方法で、この混合物に水を加えると硬化した。水量は 15%迄が適当で、 [0185] The mixture was cured by adding water to the mixture by the method 4 of 0176. The amount of water should be up to 15%.
15%を越すと水が分離した。 The water separated when it exceeded 15%.
[0186] 0176の 1の方法では、 EVO oil4g、 mango butter (又は palm stearinでも同じであった) 4g、脱脂粉乳 1. 85g、塩 0. lg、 vitamin C 0. 05gの混合が適当であった。総油脂量は 80%で EVO [0186] Method 1 of 0176, EVO Mixing oil4g, mango butter (or palm stearin) was 4g, skim milk powder 1.85g, salt 0.lg, vitamin C 0.55g was appropriate. Total oil content is 80% and EVO
oil margarineとなった。  It became oil margarine.
[0187] 同じく 0176の 1の方法で、 EVO oil4. 5g、 cacao butter3. 5g、脱脂粉乳 1. 85g、塩 0. lg、 vitamin C 0. 05gの混合が適当であった。総油脂量は 80%で EVO oil margarineとなった。前記 0183と同様で、油脂以外の成分を加えれば EVO oil spr eadとなる。油脂分 80%以上が margarineで、それ未満が spreadと命名される。多くの margarineには水や粉乳や塩などが混ぜられている。 Shorteningはほぼ 100%が油脂 成分で、水や乳成分を含まない。  [0187] Similarly, in the method of 0176, mixing of EVO oil 4.5g, cacao butter 3.5g, skim milk powder 1.85g, salt 0.lg, vitamin C 0.055g was appropriate. The total amount of oil was 80% and became EVO oil margarine. As in 0183, EVO oil spr ead is obtained when components other than fats and oils are added. More than 80% of fats and oils are margarine, and less than that is named spread. Many margarines are mixed with water, milk powder or salt. Shortening is almost 100% fat and oil and no water or milk component.
[0188] 同じく 0176の 1の方法で、 mayonnaise状の avocado butterを使った。 EVO oil 5g、 av ocado butter lg、脱脂粉乳 3. 8g、塩 0. lg、 vitamin  [0188] In the same way of 0176, 1 we used a mayonnaise-like avocado butter. EVO oil 5g, av ocado butter lg, skim milk powder 3.8g, salt 0.lg, vitamin
C 0. lgの混合が適当であった。総油脂量 60%で EVO oil spreadとなった。  Mixing C 0. lg was appropriate. EVO oil spread was obtained with a total fat content of 60%.
[0189] 0176の 2の方法では、 EVO  [0189] Method 2 of 0176, EVO
oil 2g、 copra 3g、脱脂粉乳 1. 2g、塩 0. 16g、 vitamin C 0. 04gの混合が適当で あった。総油脂量は 62. 5%で EVO oil  A mixture of oil 2g, copra 3g, skim milk powder 1.2g, salt 0.16g, vitamin C 0.04g was appropriate. Total oil content is 62.5% EVO oil
spreadとなつ 7こ。  spread and 7 hits.
[0190] 0176の 2の方法で、ォリーブだけカゝら作り上げると次のようになる。 Oliveを乾燥させ て EVO oilと混ぜ粉砕する。 Olive fruit without seedは 1個で約 2. 5gである。未成熟 の green  [0190] With the method 2 of 0176, when only olives are created, it becomes as follows. Dry Olive and mix with EVO oil. One olive fruit without seed is about 2.5g. Immature of green
oliveは油含量は約 10%で成熟した black oliveは約 20%である。乾燥させると重量は それぞれ約 28%と約 34%となる。それぞれの olivel個当て、 EVO  Olives have an oil content of about 10% and mature black olives are about 20%. When dried, the weights are about 28% and about 34%, respectively. Each olivel piece, EVO
oilを 0. 6ccと 0. 25ccが適当な量であった。総油脂量はそれぞれ 65%と 76%となり E VO oil spreadとなる。  Appropriate amounts of oil were 0.6 cc and 0.25 cc. The total amount of oil and fat is 65% and 76%, respectively, and E VO oil spread.
[0191] EVO oilの wintering沈殿物も、原油も殆んど違いは見られなかった。 Olive  [0191] There was little difference between the wintering deposits of EVO oil and the crude oil. Olive
fruitは凍結解凍により、いくら力潰れ易くなつた。一般の olive oil pasteと異なり、繊維 や粒子は細かぐマーガリンやショートニング様の solgel状態であり、また水分も含ん でおらず常温でも長期間安定である。  The fruit was easily crushed by freezing and thawing. Unlike ordinary olive oil paste, the fibers and particles are fine margarine and shortening-like solgel, and do not contain moisture and are stable for long periods at room temperature.
[0192] 0176の 3の方法では、 EVO oil4g、 soybean past4g、脱月旨粉孚 Ll. 85g、塩 0. lg、 vitamin C 0. 05gの混合力 S適 当であった。総油脂量 80%で EVO oil [0192] Method 3 of 0176, EVO Mixing power S of oil4g, soybean past4g, demoon mash powder Ll. 85g, salt 0. lg, vitamin C 0.55g was appropriate. EVO oil with a total fat content of 80%
margarineとなった。  It became margarine.
[0193] これらは水を使っていないため防腐剤不要である。前述の他の特許のように、木蠟ノ、 ゼ蝌合成蝌やトランスカ卩ェ油脂や工場合成品を使わずに、安全な spreadや margarin eができた。  [0193] Since they do not use water, they do not require preservatives. Like the other patents mentioned above, safe spreads and margarines were achieved without the use of kino, zose synthetic oil, transkaye oils and fats, or factory synthetic products.
[0194] 木蠟ハゼ蝌 (Japan [0194] Kiso goby bowl (Japan
wax)はモノグリセリドからなり、パルミチン酸グリセリド(glyceryl monopalmitate)とォレイ ン酸グリセリド (glycceryl  wax) consists of monoglycerides, glyceryl monopalmitate and glyceryl glyceryl.
oleinate)を主成分とする。  oleinate) as the main component.
[0195] 触媒のリパーゼでの油脂の化学反応を用いた特平 4-65495では、イオン交換榭脂も 使用している。融点が逆に下降するために加工を強力にした完全硬化加工油脂を使 つている。 [0195] In Japanese Patent Publication 4-65495, which uses a chemical reaction of fats and oils with a catalyst lipase, ion-exchanged fats are also used. In order to lower the melting point, it uses fully hardened oils and fats that have strong processing.
[0196] 加工油脂を用いない方法として、動物油脂のラードでショートニングやマーガリンを 作る方法が特開 2001-238597に提案されている。しかしもともとショートニングは、 19 世紀末のアメリカでラードの代用品として生まれ、ラードコンパゥンド (ラードの代用品 )とも呼ばれていた。ラードの代用品の代用品としてラードでは存在の利点が認めが たい。  [0196] As a method not using processed fats and oils, JP-A-2001-238597 proposes a method of shortening or margarine using animal fats and lards. But originally shortening was born as a lard substitute in the late 19th century in the United States and was also called lard compound. As a substitute for lard, lard cannot recognize the advantages of existence.
[0197] ショートニングは常温で固まる性質が特徴。そのため油がにじまないカラッとした食感 で、サラリとして油が手につかない。 口当たりをよくし、もろさを与えるという意味の英 語 (shorten)力らきて!/、る。  [0197] Shortening is characterized by its ability to harden at room temperature. As a result, the oil does not bleed and has a dry texture that makes it difficult to get oil. Try to improve your taste and fragility with English (shorten)!
[0198] 常温で固形の天然植物油脂としては、 palm oil from fruitを分別した高融点油脂 (pal m stearin m.p. 50— 55度及び高融点 palm mid  [0198] Natural vegetable oils and fats that are solid at room temperature include high melting point oils (pal m stearin m.p. 50-55 ° C and high melting point palm mid
fraction)と、 palm oil from seed m.p.26— 30度がある。そこでこの 2種と前述の 0025 0037の蝌が無加工ショートニングとして使える。  fraction) and palm oil from seed m.p.26-30 degrees. Therefore, these two types and the aforementioned 0025 0037 collar can be used as non-processed shortening.
[0199] coconut oilは m.p.21— 25度と低!、為、ショートニングとしては使えな!/、。特開 2003- 304808にココナツオイル含有ショートニングが提案されて!、る。これはフレーバーゃコ ク味のためにだけ、主成分の加工硬化油脂に、添加物としてココナツオイルが加えら れたものである。 [0199] Coconut oil is mp21—25 degrees and low! JP 2003-304808 proposes a shortening containing coconut oil! This is only for flavor and flavor, and coconut oil is added as an additive to the main ingredient, processed hardened oil. It has been.
[0200] 生鮮食品の渋は、茶や渋柿ゃォリーブなどに高濃度に含まれている。まずい生鮮食 品や渋にはポリフエノールなどの栄養物が多く含まれているとはいえ、採取してすぐ には非常に食べにくい。しかし、これらも前述の方法でおいしく飲食できた。また採取 してすぐの食品をつぶしてペースト状にする場合には、溶解液と澱粉なしの、粉乳' 糖'ビタミン Cの混合粉末を混ぜれば良力つた。  [0200] Fresh food astringents are contained at high concentrations in tea and astringent olives. Although bad fresh foods and astringents contain a lot of nutrients such as polyphenol, they are very difficult to eat as soon as they are collected. However, they were able to eat and drink deliciously by the method described above. In addition, when crushing food immediately after collection, it was good to mix the solution and powdered milk 'sugar' vitamin C mixture without starch.
[0201] 0176の 6の方法の実施例を示す。渋柿を乾燥させると約 16%の重量となる。この乾 燥粉末 0. 5gと 0140の製品 5gまぜると 0176の 5の一例として軽度に硬化した。これ に水 0.1— 0.8mlカ卩えるとパテの様に硬化した。 0. 9ml以上カ卩えると水が分離された。 渋味は完全に無く美味となり、今までに無力つた新しい食品ができた。  [0201] An example of the method 6 of 0176 will be described. Drying the astringent will weigh about 16%. When 0.5 g of this dry powder and 5 g of the product of 0140 were mixed, it was slightly cured as an example of 0176-5. When 0.1 to 0.8 ml of water was added to this, it hardened like putty. 0. Water was separated when more than 9ml was collected. There was no astringency and it was delicious.
[0202] 0201の実施例の対照例として、渋の乾燥粉末の代わりに大豆末を同量使った。結 果は同様に軽度に硬化した。同様に水を加えると、渋の場合のように硬化することは なぐ水っぽくなっただけであった。  [0202] As a control example of the example of 0201, the same amount of soybean powder was used instead of the dry powder of astringency. The result was similarly lightly cured. Similarly, when water was added, it hardened just as it did in astringent cases.
[0203] 0184の製品も、 0201と同じ方法で渋を加えると、全く同じ結果となった。  [0203] The product of 0184 gave exactly the same result when adding astringency in the same way as 0201.
[0204] 渋柿ゃォリーブに用いる栄養末として、粉ミルク 7. 5g '白糖 5g ' vitamin C 0. 25gの 混合物を用いた。柿ゃォリーブには粘性があるため澱粉は不要であった。粉ミルクと して脱脂粉乳を使うと、乾燥後さらさらの粉末となった。全粉乳を使うと、固めの scram bled  [0204] A mixture of powdered milk 7.5 g 'sucrose 5 g' vitamin C 0.25 g was used as a nutritional powder for astringent olives. No starch was needed because the jelly was viscous. When skim milk was used as the milk powder, it became a dry powder after drying. When using whole powdered milk, it is a hard scram bled
egg様の物となった。  It became an egg-like thing.
[0205] 渋を取り除くには手間隙がかかる。柿の渋は tanninが主成分である力 ォリーブの渋 は oleuropeinが主成分で、両者の構造式は全く異なっている。ォリーブの渋は、柿と 違 、、炭酸ガスやアルコールで処理してもなくなら 、。  [0205] It takes time to remove the astringency. The amber astringent is mainly composed of tannin. The olive astringent is mainly composed of oleuropein, and their structural formulas are completely different. Unlike amber, Olive's astringency must be treated with carbon dioxide or alcohol.
[0206] 上記栄養末の必要量は、柿とォリーブで大きく異なっていた。更に、 soybean pasteは 、渋柿には効果が弱力つた力 ォリーブには有効であった。  [0206] The required amount of the above-mentioned nutritional powder was greatly different between salmon and olive. In addition, soybean paste was effective for power olives that had a weak effect on astringency.
[0207] ォリーブ lgに対し栄養末が lgから 4gでは効果が不十分だった力 5gで有効となつ た。つまり、渋味がなくなり、美味となった。他方、ォリーブ lgに対し soybean pasteが 0. 5gでやや有効、 lgで有効となった。この場合の有効とは、栄養末の有効 とは異なり、渋味がなくなったという事であり、美味となったわけではない。無味となつ たということである。このようにォリーブ末と pasteとオリーブ油をまぜると自由に色々な 新鮮なォリーブオイルスプレッドやマーガリンができた。 [0207] In contrast to olive lg, the nutritional powder became effective at 5g, which was not effective when lg was 4g. In other words, astringency disappeared and it became delicious. On the other hand, soybean paste was slightly effective at 0.5g and lg at lg. The effectiveness in this case is different from the effectiveness of the nutritional powder in that it is no longer astringent and not delicious. Tasteless That is. In this way, when the olive powder, paste and olive oil were mixed, a variety of fresh olive oil spreads and margarines were produced.
[0208] 次に栄養末と pasteを組み合わせた。ォリーブ lgに対し、栄養末 0. 5gと pasteO. 5gで やや有効で、それぞれ lgずつで有効となった。この場合の有効とは渋味がなくなり、 美味になったと 、うことである。  [0208] Next, nutrition powder and paste were combined. With respect to olive lg, nutritional powder 0.5g and pasteO. 5g were slightly effective, and each lg was effective. Effective in this case is that the astringency is gone and it is delicious.
[0209] 渋柿 lgに栄養末 0. 2gも 0. 5gも効果が不十分であった力 lgで有効となった。つま り渋味がなくなり美味となった。しかしオリーブの場合と異なり、それぞれに pasteも 0. 2g - 0. 5gを加えた力 何らの変ィ匕もみられな力つた。 lgで効果がみられた。つまり pa steは oliveには有効であった力 渋柿には効果が弱力つた。つまり栄養末は柿の方に 強くきき、 pasteはォリーブの方に強くきいた。このように、 pasteには食物の味覚を大き く変える作用があることを発見した。 0020に述べた飲みにくい薬の大黄も pasteにま ぜると飲み易くなつた。両者の重量比率は 1対 1から 2対 1が適当であった。  [0209] Nutritional powder 0.2 g and 0.5 g of astringent lg were effective with a strength lg that was insufficient in effect. In other words, the astringency disappeared and it became delicious. However, unlike the olive case, the paste was added with 0.2g-0.5g. The effect was seen with lg. In other words, pa ste was effective against olives, but was less effective against astringency. In other words, the nutrition endowed strongly toward the cocoon, and the paste became stronger toward the olive. In this way, I discovered that paste has the effect of greatly changing the taste of food. It was also easy to take Daihoku, a hard-to-drink medicine mentioned in 0020, when mixed with paste. The appropriate weight ratio between the two was 1: 1 to 2: 1.
[0210] ォリーブや渋柿に脱脂粉乳の栄養末を加えた製品は、簡単に、きれいな緑色を呈し た乾燥末にできた。長期室温保存が可能である。これは水に簡単に溶けておいしい 緑茶のような味となった。また、この乾燥末にオリーブ油をまぜると olive oil spreadとな つた。実施例として、ォリーブ lgに栄養末 5g混ぜて乾燥し、ォリーブ油 12ccを混ぜる 。総油脂量が約 70%の spreadとなった。 EVO  [0210] Products with the addition of nutritive powdered skim milk to olives and astringents were easily made into a dry powder with a clean green color. Long-term room temperature storage is possible. It dissolved easily in water and tasted like delicious green tea. Also, when olive oil was mixed with this dry powder, an olive oil spread was obtained. As an example, 5 g of nutrition powder is mixed with olive lg and dried, and 12 cc of olive oil is mixed. The total fat content was about 70% spread. EVO
oil採油直後のオリーブ粕は飼料にもならずすベて廃棄物とされている。これを乾燥さ せると約 2割の重量となる。この乾燥末 1重量に対し前述の栄養末 7重量加えるとおい しいオリーブ抹茶となりコーヒー様の飲料となった。  Immediately after the oil is collected, the olive mill is used as a waste. When it is dried, it weighs about 20%. When 7 weights of the above-mentioned nutritional powder was added to 1 weight of this dry powder, it became a delicious olive matcha and a coffee-like beverage.
[0211] このように新鮮なまま、渋などの栄養物を減少させずに摂食できた。また食品を乾燥 して、前述の油脂製品と混合すれば、常温で長期に安定である。渋抜き前の渋柿や ォリーブを食べることはほぼ不可能であった力 上記の方法により新しい食品として 登場できた。渋によって凝固したミルクも新 ヽ形の食品となった。  [0211] In this way, I was able to eat without reducing nutrients such as astringency. In addition, if the food is dried and mixed with the above-mentioned oil and fat products, it is stable at room temperature for a long time. The power that was almost impossible to eat astringents and olives before astringent. Milk solidified by astringency has also become a new type of food.
[0212] ここ迄で、(1)まずい食品を食べやすくすること、(2)危険な加工物を使わない、の 2 点が大きなテーマであった。この 2点に大きくかかわつている食品がォリーブである。 (1)に対してポリフエノール等の貴重な栄養素を含むオリーブ渋を NaOHや数ケ月塩 水内貯蔵で破壊している。すべての食用オリーブ実はこの破壊を受けた後に食用に 供されている。 (2)に対して、危険な加工油脂を使わないとの理由で、木蠟ハゼ蝌ェ 場合成蝌を多量に混ぜてオリーブオイルスプレッドが世界中で市販されている。 [0212] So far, (1) making it easy to eat bad foods, and (2) not using dangerously processed products were two major themes. Olive is a food that is greatly related to these two points. In contrast to (1), olive astringents containing precious nutrients such as polyphenols are destroyed by NaOH and storage in salt water for several months. All edible olive fruits are edible after this destruction It is provided. In contrast to (2), olive oil spreads are marketed all over the world because they do not use dangerous processed oils and fats.
[0213] 0176の 7の方法の実施例を示す。中空の食物を EVO oilに沈め、真空ポンプで空気 を抜き oilに置換した。もとの食物重量の何倍の oilを内部に収容したかを示す。 popric e X lO. 4、 popcorn X 5. 4、 caramelcorn X 5. 3、 sugar [0213] An example of the method of 7 of 0176 is shown. Hollow food was submerged in EVO oil, and the air was extracted with a vacuum pump and replaced with oil. Indicates how many times the original food weight of oil is contained inside. popric e X lO. 4, popcorn X 5.4, caramelcorn X 5.3, sugar
popcorn X 2. 8、 bran X I . 0、 marshmallow X O. 26 popriceiま margarineや spreadに 混ぜると、特に有効な oilの micro  popcorn X 2.8, bran X I .0, marshmallow X O. 26 popricei or margarine or spread, especially effective oil micro
capselとして働!、た。 popriceが特に有効であった。  Worked as capsel! poprice was particularly effective.
[0214] このカプセルをマーガリンやスプレッドに混ぜて用いることができる。またカプセル表 面を高融点油脂などで coatingするなどすれば、簡単安全な薬品用カプセルとしても 使える。 [0214] This capsule can be mixed with margarine or spread. Also, if the capsule surface is coated with high melting point oils, it can be used as a simple and safe capsule for medicines.
[0215] 澱粉水溶液 0. 1%〜12. 8%で凍結乾燥してォリーブオイルをしみ込ませた。 0. 2 %が最適であり、それ以下では弱過ぎてそれより上では固くて使用しにくかった。一 般のバターのように容器内から少量を取り出そうとしても、液性油のため、支えがなく 取り出しにくかった。そこで数 mm直径の無数の小片にした澱粉繊維内や玉ねぎ細片 内にオリーブォィルを入れると、取り出し易い、ォリーブオイルマーガリンとなった。澱 粉繊維は 0. 2%と微量の上に、口内で速やかに溶解した。同様に調べると、寒天で は 0. 4%、板ゼラチンでは 0. 2%、こんにゃくでは 0. 1%が適当であった。ォリーブオイ ルを、凍結乾燥した玉ねぎやイチゴゃトマトの中へ置換させると、非常においしい見 ばえも食感もしつ力りした食品となった。キゥリでもできた。このような骨格内にオリー ブオイルなど液体油を入れると、対流が起こらないため、空気が内部に入りにくぐ油 の酸敗や劣化を防ぎ、無水のため長期安定となる。以上、ここまでに述べた材料は すべて、非常に安価なものば力りである。  [0215] The starch aqueous solution was freeze-dried at 0.1% to 12.8% and impregnated with olive oil. 0.2% was optimal, below that it was too weak and above that it was hard to use. Even when trying to remove a small amount from a container like ordinary butter, it was difficult to remove because it was a liquid oil. Therefore, when olive oil was placed in an infinite number of starch fibers or onion strips with a diameter of several millimeters, olive oil margarine was obtained. The starch fiber dissolved rapidly in the mouth on a minute amount of 0.2%. When examined in the same manner, 0.4% was appropriate for agar, 0.2% for plate gelatin, and 0.1% for konjac. Substituting olive oil into freeze-dried onions and strawberries and tomatoes resulted in a very tasty and tasty food. I was able to do it with Kyuri. When liquid oil such as olive oil is placed in such a skeleton, convection does not occur, so that the oil that gets stuck inside is prevented from oxidization and deterioration, and it is stable for a long time because it is anhydrous. All of the materials mentioned so far are all very cheap.
[0216] 世界中の果物で唯一、加工しなければ食べられず、動物でも食べられず飼料にもな らず、残存油を含んだままの栄養の宝庫のォリーブ渋を、残存油を含んだまま世界 中で棄てるしかなかったのを、おいしく食べられるようにした。何でもまずい物をおい しくするので、大量の廃棄物となって 、るおからもお 、し 、食品となった。  [0216] The only fruit in the world that can't be eaten without processing, can't be eaten by animals, can't be used as feed, and contains nourishment of olives in a treasure house of nutrients that contain residual oil. I was able to eat deliciously what had to be thrown away all over the world. Since anything bad is delicious, it becomes a large amount of waste, and it becomes karakara and food.
[0217] 現在おから含量が 4%しかないのにおからクッキーとかお力もパンと力名付けられて いるように、お力も含量を増やした食品を作ることは至難の技である。出来たままの何 も手を加えて 、な 、おから 20重量に対し、 0023実施例スキム粉末を 1重量混ぜただ けでおいしいおから 95. 2%お菓子になる。これを子供さんでも、好きなように粘土細 ェのようにいろいろに形作って電子レンジに入れれば、お力ら 95. 2%クッキーとなり 薄くして前記ホイップを挟めばおから 95. 2%ミルフィーユとなる。油もコレステロール も全く入っていない自然完全栄養ビタミン入り低カロリー健康食品となった。平たくつ ぶして電子レンジに入れれば cerealとなる。 [0217] Okara cookies and power are also named as bread even though the content is only 4% As you can see, it is extremely difficult to make foods with increased strength. If nothing is done as it is, only 1 weight of 0023 Example skim powder is mixed with 20 weight of okara to make a delicious okara 95.2% candy. Even if a child likes it, if it is shaped like a clay dish and put it in a microwave oven, it will be 95. 2% cookie. If it is thinned and sandwiched with the whipped, it will be 95. 2% Mille-feuille It becomes. It became a low-calorie health food with natural, complete nutritional vitamins that contained no oil or cholesterol. If you put it flat and put it in the microwave, it becomes cereal.
[0218] 普通はダイエットの為に、水や、水量の多い物でおなかをふくらませようとする力 水 もそんなに飲めるものでなぐ力もみをカ卩えたものは血圧や健康によくない。しかしお 力もは、塩や力もみを使っていないのに、自然なおからの特徴で、水が欲しくなり大 量の水が飲めて満腹感が得られた。おからは主にカロリーの無い消化吸収されない 繊維質でできており、満腹感が長時間持続した。  [0218] Usually, because of a diet, the ability to inflate the tummy with water or a large amount of water Water that can be drunk so much that it has the power to drink is not good for blood pressure and health. However, even though the power is not using salt or force, it is a characteristic of natural oak, and I wanted water, and I could drink a large amount of water and get a feeling of fullness. Okara is mainly made of fiber that is not digested and absorbed without calories, and the feeling of fullness lasted for a long time.
[0219] おから 19. 5重量と醤油粕 0. 5重量に対し、前記スキム粉末を 1重量混ぜれば、別の 風味のおから 95. 1%クッキーとなる。マーガリンやホイップなどを付けないで、単独 で十分なおいしさを持たせるには、お力も 6重量とスキム粉末を 1重量混ぜた、おから 85. 7%クッキーが適当である。醤油粕 1重量に対し、スキム粉末を 1重量混ぜれば、 ブルーチーズの様な味になった。  [0219] Okara 19.5 wt. And soy sauce lees 0.5 wt. In order to have enough deliciousness without margarine or whipping alone, an okara 85.7% cookie consisting of 6% strength and 1% skim powder is suitable. If 1 weight of skim powder is mixed with 1 weight of soy sauce cake, it tastes like blue cheese.
[0220] おから 9重量とスキム粉末 1重量を混ぜて、電気炊飯機に入れてスィッチを入れるだ けで、おから 90%パンができる。底面にパン色のおこげが付くので両面におこげを付 けようと思えば、裏返して再度スィッチを入れるだけで良い。直径 3cm位の平球形に するとひとくちで食べ易いパンとなった。電気炊飯機を使わずに、直径 2cm位で長さ 4cm位で肉厚 4mm位の円筒形にして、電子レンジに入れれば手軽な固パンとなる。 円筒形の中にホイップ等を入れれば、甘いお菓子となる。これをえびせん製造と同じ 工程で、 2枚の熱板の間にはさんで加熱すると、サクッとしたえびせんの食感のある健 康的な食品となった。また直径 0. 1から 5mmの細粒にして軽く握りオーブンなどでカロ 熱乾燥してもおいしい。  [0220] Mixing 9 weights of okara and 1 weight of skim powder, putting it in an electric rice cooker and putting a switch, you can make 90% bread from okara. If you want to make a double-sided texture on the bottom side, just flip it over and turn on the switch again. A flat spherical shape with a diameter of about 3cm made bread easy to eat. Without using an electric rice cooker, it is easy to make a solid bread by putting it into a microwave oven with a diameter of about 2cm, a length of about 4cm and a wall thickness of about 4mm. If you put whipped etc. in the cylindrical shape, it becomes sweet. When this was heated in the same process as shrimp production and sandwiched between two hot plates, it became a healthy food with a crunchy shrimp texture. It is also delicious if it is finely granulated with a diameter of 0.1 to 5 mm, lightly gripped and dried in an oven.
[0221] これらのパンをフードプロセッサーに入れて電子レンジで乾燥すれば、おいしく存在 感のある食感を持ち、かつ、それだけで油無しのビタミン入り完全栄養となる新しい 種類のパン粉となった。フライに使うとフライの中身と別にパン粉の衣もおいしい主役 となった。おからとスキム粉末を混ぜてオートクレープで乾燥させただけでもできたが 、おいしさはやや下がる。オーブンで加熱すれば良好であった。数多くの小麦アレル ギ一の人々も安心して食べれるパンやパン粉が出来た。またお好み焼きやたこ焼き や鯛焼き(どら焼き大判焼きも含む)に入れるととてもおからと思えな 、ぉ 、し 、具と なった。このおからパン粉を中に入れて、 0220のおからパンを作ると、中においしい 歯ざわりの粒子入りのお力もパンとなった。これらのパンを油で揚げると、おいしい揚 げおからパンとなった。これらは、食物繊維としてお力もを使ったものである力 他に も砂糖きびや大根など数多くのパルプなどの食物繊維でも使える。普通の発酵工程 を入れたお力も主成分パンのおいしい実施組成例を次に示す。おから 350g、強力 粉 300g、米 125g、砂糖 60g、塩 8g、粉乳 60g、卵 2ケ、生種 40g、水 300g、前述のマ 一ガリン 120g。おからなどの繊維質の多い食品はパサパサ感が強過ぎる。そこで反 対のむつちり感の強いものとして米を潰してカ卩えると非常に良い食感となることを発見 した。お力も量の 10特に 15%以上の米量が適当であった。揚げ物の実施例を示す と、お力 400g、米 60g、砂糖 40g、醤油粕 5g、醤油油 0. lg。コロッケなどの揚げ物 に米を潰して入れると、表面が熱で固まるため、衣が不要となった。ィモだけでは油 で揚げるとばらばらになつてしまう。しかし米を 10%以上入れるとばらばらにならず、 むつちりとしておいしい。破砕米は普通米の十分の一と極端に安ぐコロッケゃノヽンバ ーグ等の揚げ物や、つみれ等の蒸し物や、力まぼこ等の練り製品に、有効に使える。 [0221] If you put these breads in a food processor and dry them in a microwave oven, you will have a delicious and delicious texture, and it will be a complete nutrition with vitamins without oil. It became a kind of bread crumbs. In addition to the contents of the fly, the breaded garment became a delicious star. You could just mix okara and skim powder and dry with autoclave, but the taste will be a little lower. It was good if heated in an oven. Many wheat alleles have made bread and crumbs that people can eat with peace of mind. In addition, when it was put into okonomiyaki, takoyaki or sardine ware (including dorayaki large-format ware), it became a very delicious dish. When this okara bread crumbs were put in and 0220 okara bread was made, the power of the delicious grainy particles inside became also bread. When these breads were fried in oil, they became delicious fried okara breads. These can also be used in dietary fibers such as sugar cane and radish, as well as power that uses power as dietary fiber. An example of a delicious composition of the main ingredient bread is shown below. 350g Okara, 300g strong flour, 125g rice, 60g sugar, 8g salt, 60g powdered milk, 2 eggs, 40g raw, 300g water, 120g of the above-mentioned Margarine. Foods with a lot of fiber such as okara are too strong. Therefore, it was discovered that when the rice was crushed and crushed, it had a very good texture as a strong feeling of opposition. The amount of rice was 10%, especially 15% or more. Examples of deep-fried foods are 400g of rice, 60g of rice, 40g of sugar, 5g of soy sauce, 0.lg of soy sauce. When rice was crushed and put into fried foods such as croquettes, the surface hardened by heat, so no clothing was needed. If you just fry it, it will fall apart. However, if you add more than 10% of rice, it won't fall apart and it will be delicious. The crushed rice can be used effectively for deep-fried foods such as croquette cakes, steamed foods such as vines, and kneaded products such as power boiled rice, which are one-tenth and extremely cheap than regular rice.
[0222] 焼酎粕の固体部重量 3に対しスキム粉末 1重量を混ぜるとおいしい焼酎粕 75%ぉ菓 子となった。これを平たくして電子レンジで乾燥させると焼酎粕 75%クッキーとなった 。酒粕でも同じ割合で作れ、色は上品な小麦色となった。焼酎粕の液体部 10mlに対 し、スキム粉末 1〜2重量混ぜるとおいしい焼酎粕飲料となった。少量のアルコール が入っており、肌が赤らむ面白い食品となった。  [0222] When 1 weight of skim powder was mixed with 3 weight of solid part of shochu, it became a delicious shochu 75% confectionery. When this was flattened and dried in a microwave oven, it became a shochu 75% cookie. Sake lees can be made at the same rate, and the color is elegant. Mixing 1 to 2 weights of skim powder with 10 ml of the liquid part of the shochu made a delicious shochu drink. With a small amount of alcohol, it became an interesting food with reddish skin.
[0223] また焼酎粕液 50ccに重曹 (NaHC03) lgをカ卩えると、焼酎のクェン酸と反応して炭酸 ガスが発生しシャンパンのような発泡飲料となった。貝殻や卵殻などの CaC03を加え ても発泡飲料となった力 重曹のようにおいしくはならなかった。 H glutamateはおい しくないが、 Na glutamateがお!/、し!/、ように Naと酸の組み合わせがお!/、しさを作っており、 Caと酸で はおいしくない。水溶液中ではそれぞれが分かれて、 H、 Na、 Ca、 glutamateなどのィ オンとして別々の味覚受容分子に結合して、相互神経反応として味覚を作っている( 0006, 0007) [0223] When sodium bicarbonate (NaHC03) lg was added to 50 cc of the shochu liquor, it reacted with the citrate of the shochu to generate carbon dioxide, resulting in a sparkling beverage like champagne. Even when CaC03 such as shells and eggshells were added, it did not taste as strong as baking soda. H glutamate is not delicious but Na As glutamate is! /, !!, the combination of Na and acid is good! /, and Ca and acid are not delicious. In aqueous solution, each is separated and binds to different taste receptor molecules as ions such as H, Na, Ca, glutamate, etc. to create a taste as a mutual nerve reaction (0006, 0007)
[0224] これらの炭酸ィ匕合物を焼酎にカ卩えてしまって、密閉容器に入れてシャンパンのように したり、焼酎と別に使用時に加えるように別包装にしたりさまざまな使用法がある。  [0224] These carbonated compounds are stored in shochu and put in a sealed container to make it like champagne, or it can be packaged separately for use separately from shochu.
[0225] 焼酎粕を使った実施例として、おいしい dressingの作り方を次に示す。焼酎粕液 500 ml、植物油(palm kermel oil) 100g、脱脂粉乳 100g、アルファ澱粉 10g、食塩 10g、 コショウ 1. 5gを混合。これに 0229のココナッツ微砕 40gをカ卩えるとおいしさが更に増 す。  [0225] As an example using shochu, how to make delicious dressing is shown below. Mix 500ml of shochu liquor, 100g vegetable oil (palm kermel oil), 100g skim milk powder, 10g alpha starch, 10g salt, 1.5g pepper. Add 40g of crushed 0229 coconut to make it even more delicious.
[0226] ごま力も採油後のごま粕を、 whipに混ぜるとおいしいごま whipとなった。ごまの含量は 少なくても、はっきりとした強いごまの味となって表われた。ごま粕でなくごま全体を潰 して whipに混ぜた場合には、成分のごま油が m. p. — 5度の為、製品の融点が低下し た。  [0226] When sesame seeds were extracted from sesame seeds and mixed with whip, they became delicious sesame whip. Even if the sesame content was small, it appeared as a clear and strong sesame taste. When the entire sesame seed was crushed and mixed with whip, the melting point of the product decreased because the component sesame oil was m. P. — 5 degrees.
[0227] 油脂に酸微粉末を加えると、粘性が高まり、酸凝固のようになる。ビタミン C濃度が 0.  [0227] When acid fine powder is added to fats and oils, the viscosity is increased and it becomes like acid coagulation. Vitamin C concentration is 0.
1%から 1%特に 0. 5%が味覚も考慮して適当であった。 whipでは特に味覚の点から 1% to 1%, especially 0.5%, was appropriate considering the taste. whip especially in terms of taste
0. 01%以下が適当であった。 0. 01% or less was appropriate.
[0228] 植物油に塩微粉末を加えると、粘性が高まり、塩祈の様になる。塩濃度が 0. 1%から[0228] When salt powder is added to vegetable oil, the viscosity increases and it becomes like a salt prayer. From 0.1% salt concentration
3%特に 1%が味覚も考慮して適当であった。 whipでは、特に味覚の点から 0. 02% 以下が適当であった。 3%, especially 1%, was appropriate considering taste. In whip, 0.02% or less was appropriate from the viewpoint of taste.
[0229] 一般に物質は消化分解すると融点沸点が下がるものが多い。し力 油脂を構成する t riglycerideは逆に、融点が上がるものが多い。例えば、 tristearin m.p.55度を lipaseで 消化分解すると stearic  [0229] In general, many substances have a melting point boiling point that is reduced by digestion. On the contrary, many of the riglycerides that make up fats and oils have higher melting points. For example, digesting and digesting tristearin m.p.55 degrees with lipase stearic
acid m.p.69— 70度が 2個と glyceryl monostearate m.p.56— 58度力 個になる。米 特に米糠には lipase活性がある。 palm  acid m.p.69—70 degrees becomes 2 and glyceryl monostearate m.p.56—58 degrees. Rice Especially rice bran has lipase activity. palm
oil from seedに米糠を 1%濃度でカ卩えると m.p.が 2度上昇した。食感には変化がなか つた。消化分解は加水分解であり、微量含水量で反応平衝点が決定される。しかし p roteaseをカ卩えることによって lipaseと protease自身を分解し反応を終了させることもで きる。又、 lipase阻害物によって反応を止めることもできる。 When rice bran was added to oil from seed at 1% concentration, mp increased twice. The texture did not change. Digestion decomposition is hydrolysis, and the reaction equilibrium point is determined by a minute water content. However, it is also possible to terminate the reaction by degrading lipase and protease itself by picking up the protease. wear. The reaction can also be stopped by lipase inhibitors.
[0230] 天野ェンザィムの食品用リパーゼ 1.A.2.AY.3.G.4.Rと-ユーラーゼ F3Gを 1 %濃度 で使った。リパーゼ Gが有効であった。また、 sapon.no.の 10分の 1量の重曹を使った 場合、 m.p.2度上昇し、味覚もよぐ長期に安定であった。 palm  [0230] Enzyme's food lipase 1.A.2.AY.3.G.4.R and -Eurase F3G were used at a concentration of 1%. Lipase G was effective. In addition, when 1/10 of the amount of sapon.no. Was used, baking soda increased m.p.2 degrees, and the taste was stable for a long time. palm
oil from seedの sapon.no.247で、 NaHC03の MW84、 KOHの MW56、 1で 247 X 84 /56. 1が 370mgZgでその 10分の 1量を用いた。  Oil from seed sapon.no.247, NaHC03 MW84, KOH MW56, 1 247 X 84/56.
[0231] チョコレートについて 0165力ら 0174に述べてある。チョコレートのおいしさの基本は 、他の食品にないその粒子の超微細さにある。直径 50ミクロン以上では、人間の舌 に粒として感じる。故にチョコレートのようになめらかな舌ざわりにするには粒子の直 径を 50ミクロン以下に微粉砕しなければならない。 copraをチョコレートと同じく roll mill で 100ミクロン以下に微粉砕すると、 100ミクロン以上とは全く違ったおいしさが出現 した。特に、 50ミクロン以下にすると格段に、今迄にな力つたおいしさが出現した。つ まり健康的な繊維質がおいしく食べられる。 50ミクロン以下に微粉砕するには、臼な どの粉砕機では困難で、チョコレート製造に必需品となって 、る roll  [0231] Chocolate is described in 0165 Power et al. 0174. The basis of the deliciousness of chocolate is the ultrafineness of its particles that no other food has. When the diameter is 50 microns or more, it feels as a grain on the human tongue. Therefore, in order to have a smooth texture like chocolate, the particle diameter must be pulverized to 50 microns or less. When copra was finely pulverized to 100 microns or less with a roll mill like chocolate, a taste completely different from 100 microns or more appeared. In particular, when it was reduced to 50 microns or less, it was much more powerful than ever. In other words, healthy fiber can be eaten deliciously. It is difficult to pulverize to 50 microns or less with a pulverizer or other pulverizer, which is a necessity for chocolate production.
millを使うのが一般的。また油脂をべとっかないように低温ィ匕し、 millserで粉砕しても 或程度は細力べ粉砕できた。  It is common to use a mill. In addition, it was chilled to prevent sticking of oil and fat, and even if pulverized with a millser, it could be pulverized to some extent.
[0232] copraを直径 50ミクロン以下に微粉砕した実施例を示す。  [0232] An example in which copra is pulverized to a diameter of 50 microns or less is shown.
margarineとし飞、 copra o00g、 coconut  margarine and salmon, copra o00g, coconut
oil lkg、大豆ガム paste lOOg、大豆原油 lOOg、脱脂粉乳 170g、塩 20g、 vitamin C 10go m. p. 27度。大豆原油は m. p. — 10から 16度で palm Oil lkg, soybean gum paste lOOg, soybean crude lOOg, skim milk powder 170g, salt 20g, vitamin C 10g o mp 27 degrees. Soybean crude is mp — 10 to 16 degrees palm
stearinは m. p. 50— 55度である。普通に考えると低融点の大豆原油を高融点の pal m stearinに変えると製品の融点が上昇すると思われる力 逆で製品の m. p.は 23 度に下降した。故に低温での軟らかさも考慮して大豆原油が適当であった。  stearin is m. p. 50-55 degrees. In general, if the low melting soybean crude oil is changed to the high melting point pal m stearin, the product's m. P. Soybean crude oil was suitable considering the softness at low temperatures.
[0233] milk whip Λ spreadとし飞、 coconut [0233] milk whip Λ spread and coconut
480g、 coconut oil 600g、脱月旨粉? L 360g、粉糖 480g。固さを変免るためには、 co conut oil等の量を変えたり、他の油脂を混ぜたりすればよい。ココア粉を 0063のよう に混ぜるとチョコレート様になる力 coconut味に負けるためココア粉が 2倍必要となつ [0234] copraを用いな!/、実施例を示す。 margarineとして、 palm 480g, coconut oil 600g? L 360g, powdered sugar 480g. To change the hardness, you can change the amount of co conut oil or mix other oils. When cocoa powder is mixed as in 0063, it becomes a chocolate-like power. [0234] Don't use copra! /, Shows an example. as margarine, palm
kernel oil 1. 4kg、大豆ガム paste 100g、大豆原油 100g、脱脂粉乳 370g、塩 20g 、 viamintC 10g。  kernel oil 1.4 kg, soybean gum paste 100 g, soybean crude oil 100 g, skim milk powder 370 g, salt 20 g, viamintC 10 g.
[0235] milk whipや spreadとして、 palm  [0235] Palm as milk whip or spread
kernel oil 1100g、脱脂粉乳 410g、粉糖 550g、塩 0. 4g、 vitaminC 0. 2g。ココア粉 を 0063のように混ぜるとチョコレート様になる。 0231と比べてココナッツ味が加わら ない為、純粋なチョコレート様になりココア 1から 5%濃度が適当であった。同様にココ ァ 20%では高級な大人のチョコレートとなった。前述のお力 クッキーや焼酎粕クッ キーや酒粕クッキーを混ぜるとクランキーチョコ crunchy kernel oil 1100g, skim milk powder 410g, powdered sugar 550g, salt 0.4g, vitaminC 0.2g. When cocoa powder is mixed as in 0063, it becomes chocolate-like. Compared with 0231, the coconut taste was not added, so it became a pure chocolate-like, and a concentration of 1 to 5% of cocoa was appropriate. Similarly, 20% of the coconuts became premium adult chocolates. If you mix cookies, shochu cookie and sake cookie, the crunchy chocolate crunc hy
chocoとなった。ココア濃度を 0— 20%の間で変化させると種々の色合いとなった。  It became choco. When the cocoa concentration was varied between 0 and 20%, various shades were obtained.
[0236] 前述の milk whipに、 cerealを混ぜるとお!/、しくなつた。ポン菓子(pop菓子)にしたアマ ランサスゃもちきびやもちあわには、それぞれ比重が違う為もあり、対 whipで 3種それ ぞれ 1対 5、 1対 3、 1対 3が適当であった。 0220のお力 パン粉も良好に使えた。パ ンに調理する過程で含まれたお力 の食感がよくなつていた。乾燥お力 の場合、軟 らかい whipでは食感がよくなかった力 固まった whipではおからの非なめらか感が whi Pの固さに隠れて、問題のない食感となった。 whipに混ぜられる物は十分に乾燥した ものが良い食感になった。 [0236] Mixing cereal with the aforementioned milk whip! Amaranthus pomegranate (pop confectionery) amaranthus mochikibi and mochiawa have different specific gravity, so 3 types of whip are suitable for 1 to 5, 1 to 3, and 1 to 3, respectively. It was. Power of 0220 Bread crumbs were also used well. The texture of the power contained in the cooking process was improved. In the case of dry power, the soft whip did not have a good texture. With the hardened whip, the non-smooth texture of the okara was hidden in the whi P, resulting in a texture with no problems. The thing that can be mixed with the whip was good enough to dry.
[0237] 以上の考察を発展させて、非トランス無加工無乳化剤無色素のおから主成分クッキ 一を製作した。殻物粉を小麦だけにしたり、米だけにするよりも、両方の比重を 1対 4 力も 4対 1の間にした方がおいし力つた。特に両方を半分ずつ混ぜたものが良力つた 。また米の粉の代わりに、米粒を直径 1. 5mm以下に砕いたものを使った方力 梨の 実やナッツを食べて 、るような舌触りがしてお 、し力つた。つま [0237] The above considerations were developed to produce a non-trans, non-processed, non-emulsifier-free pigment-free okara main ingredient. Rather than using only wheat or just rice as the shell powder, it was better to have both specific gravity between 1 and 4 and 4 to 1. In particular, a mixture of both halves worked well. Also, instead of using rice flour, the rice was crushed to a diameter of 1.5 mm or less. Tsuma
り直径 1. 5mm以下 0. 2mm以上の粒と、 0. 2mm以下の粉の混合物と言うことにな る。  This is a mixture of grains with a diameter of 1.5 mm or less and 0.2 mm or more and powder of 0.2 mm or less.
[0238] その実施例は次のとおり。お力ら 650g、小麦粉 600g、米 550g、砂糖 550g、全卵 2 25g、非トランス無加工無乳化剤無色素マーガリン 300g、粉砕ココナッツコブラ 200 go米は前述のように砕いたもの、又は粉を、好みに合わせて使う。これを加熱して製 作したお力もクッキーは非常においしい。また厚さを 4mm以上にすると表面は乾い てサクッとした食感で、中は油でジユーシ一なクッキーとなった。ジユーシ一部を紙に 当てて、その液体を抜き取ってみると、水でなく油であった。お力もの代わりに米糠や 前述のオリーブ粕を使っても良力つた。オリーブ粕では渋苦味が少し残るため、タツ キーの表面に前述のココナッツホイップを塗ると完全に渋苦味が消えた。また渋苦い ォリーブにイースト菌 0. 2%量とその餌としての砂糖を 0. 6%量カ卩えると、室温で 1週 間後に味がまろやかになった。このように渋苦いオリーブを発酵前処置することにより 、多方面への食材として使い易くなった。 [0238] Examples thereof are as follows. Rice 650g, wheat flour 600g, rice 550g, sugar 550g, whole egg 2 25g, non-trans, non-processed, non-emulsifier, non-pigmented margarine 300g, ground coconut cobra 200 go rice is crushed or powdered as described above Use to match. Cookies are very tasty thanks to the heat produced. If the thickness is 4mm or more, the surface will be dry. It has a crunchy texture and the inside is a succulent cookie with oil. When a portion of succulent was put on paper and the liquid was extracted, it was oil rather than water. Using rice bran or the above-mentioned olive porridge instead of powerful ones worked well. The astringent bitter taste remains in the olive koji, and the astringent bitterness disappeared completely when the above-mentioned coconut whip was applied to the surface of Tatsuki. In addition, when 0.2% yeast and 0.6% sugar was added to the bitter olive, the taste became mild after one week at room temperature. By pre-fermenting the bitter olives in this way, it became easy to use as a food for many purposes.
[0239] 次の実施例。おから lkg、小麦粉 500g、米砕粒 300g、砂糖 550g、全卵 450g、同 前マーガリン 300g、同前コブラ 200g。この例では更に、中心部のジユーシーさが強 くなつた。全卵なしにすると、また違ったあっさりしたおいしさになり、ジユーシーさや 舌触りや見て触った感じには変わりがな力つた。故にお力もの繊維性がジユーシーさ の本質と思われる。次に卵はもとのまま入れて、お力 だけを無しにすると、またまた 違ったあっさりしたおいしさになり、ジユーシーさがわずかになつた。今回のマーガリン だけの影響でのジユーシ一と思われる。ジユーシ一のもとは前項のように油であるが、 それとお力 の繊維との共同結果と思われる。  [0239] The following example. Okara lkg, wheat flour 500g, ground rice 300g, sugar 550g, whole egg 450g, same margarine 300g, same cobra 200g. In this example, the central juiciness was further strengthened. Without the whole egg, it tasted a little different, and the joyfulness, the touch of the tongue, and the feeling of touching it remained unchanged. Therefore, strong fiber is considered to be the essence of juiciness. Next, when the eggs were put in their original state and only their power was removed, the taste became a bit different and the juiciness was slightly reduced. It seems to be the most succulent under the influence of only this margarine. The source of JUUSHI is oil as described in the previous section, but it seems to be a joint result of this and the powerful fiber.
[0240] また次の実施例。おから 1. 5kg、小麦粉 250g、米砕粒 250g、砂糖 500g、同前マー ガリン 300g、同前コブラ 200g。これだけおからを増やしても、おいしくジユーシ一な ものとなった。米を 50gに減らすとべつとりして舌触りがよくなかった。 Coconut copraを 入れないと生地がもろく壊れやすくなり、味も落ちた。  [0240] Also, the following example. Okara 1.5 kg, wheat flour 250 g, rice crushed 250 g, sugar 500 g, the same margarine 300 g, the same cobra 200 g. Even with this increase in okara, it became delicious and succulent. When rice was reduced to 50g, it was sticky and the texture was not good. Without the addition of Coconut copra, the dough became fragile and fragile, and the taste fell.
[0241] 次に、小麦と米を除いて、おから lkg、同前マーガリン 200g、砂糖 200gだけで作つ た。 crunky感が少なくなつた力 おいしかった。  [0241] Next, except for wheat and rice, it was made with lkg of okara, 200 g of margarine, and 200 g of sugar. The power with less crunky feeling was delicious.
[0242] このクッキーの厚さを 4mm以上にすると表面は乾いてサクッとした食感で中は油でジ ユーシ一なクッキーとなった。このような菓子の評判は良ぐ現在では、ギヨゥザのよう にまず皮を作って、その中にジユーシ一な物を入れて閉じるという方法しかない。しか し、今回の margarineは全部を混ぜたものを小片に分けて加熱するだけで、このような 2層性となった。使用穀物を小麦だけや米だけにしても同様な 2層性となった。厚さは lcm位が食べ易ぐ適当であった。ココアなどを混ぜてもおいしかった。ココア 150g 加えた場合、ココナッツ味が弱くなつたのでココナッツは倍量必要となった。 [0243] 前述のクッキーは乾燥剤なしで 1ヶ月密閉保存しても、変化なく安定であった。特に 長期間の安定性を目指してかつ卵アレルギーの人にも使えるように、卵を使用せず、 表面に軽く焦を付けたが、それもまた美味であった。製造成分に、下記を含んでいる 為、保存食として災害用などに特に有効である。胃腸便通に良い繊維質と栄養が多 いおからと、ジユーシーさを保ちながら長期に安定で安全な無加工非トランス油と、動 物が成長する為に必要な全成分のある完全栄養のスキムミルクと、不足し易いビタミ ン Cを用いている為、保存食として災害用などに特に有効である。 0238に卵を 2— 3 ケ加えてもおいしい。 [0242] When the thickness of this cookie was increased to 4 mm or more, the surface became dry and crisp, and the inside became a succulent cookie with oil. At present, such a confection has a good reputation. The only way to do this is to make a skin first and then close it with a succulent object. However, the margarine of this time became such a two-layer property by simply dividing the whole mixture and heating it. Even if the grain used was wheat or rice alone, the same two-layer structure was achieved. A thickness of about lcm was suitable for easy eating. It was delicious to mix cocoa. When 150g of cocoa was added, the coconut taste became weak, so double the amount of coconut was required. [0243] The above-mentioned cookies were stable without change even after being stored sealed for 1 month without a desiccant. The surface was lightly scorched without using eggs so that it could be used by people with egg allergies, especially for long-term stability, but it was also delicious. Because it contains the following ingredients, it is particularly effective as a preserved food for disasters. Fully nutritious skim milk with rich fiber and nutrients for gastrointestinal stool, unprocessed non-trans oil that is stable and safe for a long time while maintaining succulence, and all ingredients necessary for the growth of animals Because vitamin C, which is easily deficient, is used, it is particularly effective as a preserved food for disasters. It is also delicious to add 2-3 eggs to 0238.
[0244] 1995年の阪神大震災で最も多力つた病気力 便秘とそれに引続いた腸閉塞であつ たことを考えるに、現在の災害用保存食として多用されている、乾ききつてジユーシー さも栄養も全く無視されたお 、しくな 、乾パンにとって代れるべきものとなった。災害 保存食の乾パンも、おいしければいつでも一般市販品としても使え、現在のように賞 味有効期限切れで産廃処分されることもなくなる。  [0244] Considering the fact that it was the most illness of the 1995 Great Hanshin Earthquake, constipation and subsequent intestinal obstruction, it is used as a preserving food for disasters. Ignored, it became a substitute for dry bread. Disaster-preserved dry bread can be used as a general commercial product whenever it is delicious, and will no longer be disposed of after the expiration date.
[0245] 使用されているビタミン Cは昔力 長期航海中など長期保存食使用で最も不足した 栄養であり、また、鉄分の吸収もよくする。鉄含有量は人母乳では 0. 3mg/Lだが、 牛乳では 0. 5mgZLと多い。人類を含めて類人猿類は、他の動物と異なり月経もあ り、鉄必要量が多いため、鉄分強化パンや cerealのように鉄や硫酸鉄を加えてもよい  [0245] Vitamin C used in the past is the most deficient nutrient in long-term food use, such as during long-term voyages, and also improves iron absorption. The iron content is 0.3 mg / L for human breast milk but 0.5 mgZL for milk. Unlike other animals, apes including mankind also have menstruation and require a lot of iron, so iron or iron sulfate may be added like iron-enriched bread or cereal.
[0246] 0155から 0164に述べたように、油脂には表皮を保護する働きがある。また原油や gu m pasteには表皮や神経を保護する栄養のビタミンやリン脂質などが多く含まれてい る。アトピーなどの皮膚疾患や消ィ匕器や呼吸器ゃ泌尿生殖器の内皮疾患には神経 系と深 、かかわりがあることは医療上普通に体験することである。大豆ガム paste 100%では粘性が強過ぎて扱いにくぐ 10%で大豆原油に混入すると、扱い易ぐ原 油栄養成分も十分に入っており、飲食感覚味覚も良く口内炎にも使い易力つた。これ をアトピー性皮膚炎や乾燥性皮膚炎の 6才女性、 8才男性、 24才男性、 26才女性、 28 才女性、 36才女性、 76才男性に使用したところ有効であったのみならず、外傷も速く 治ったとの高!ヽ評価が得られた。 [0246] As described in 0155 to 0164, fats and oils have a function of protecting the epidermis. Crude oil and gum paste are rich in nutritional vitamins and phospholipids that protect the epidermis and nerves. It is a common medical experience that skin diseases such as atopy and endothelium disorders of the gastrointestinal and respiratory genitourinary organs are deeply related to the nervous system. Soy gum paste 100% is too viscous and difficult to handle. If it is mixed with soybean crude oil, it contains enough nutrients that are easy to handle, has a good taste for eating and drinking, and is easy to use for stomatitis. Not only was this effective when used on 6-year-old women, 8-year-old men, 24-year-old men, 26-year-old women, 28-year-old women, 36-year-old women, and 76-year-old men with atopic dermatitis and dry dermatitis. , The trauma was quickly healed!ヽ Evaluation was obtained.
[0247] 大豆原油など植物原油にはビタミン類など生体に必要な栄養が無数に含まれている 。 Triglyceridesのみにしたものを精製油として市販されていて、それ以外の総ての植 物栄養成分を不純物として除去されている。大豆原油などに多く含まれているビタミ ン Eは皮膚など生体に有効でその一部は出願人の特許となっている。特許 365728 5。特に原油に含まれている親水基親油基の両方を持つ成分はガムと呼ばれ、神経 細胞の保護や表皮の保水に有効であるにも拘らず精製油では、水力口して脱ガム除 去されている。 [0247] Vegetable crude oil such as soybean crude oil contains a myriad of nutrients necessary for living bodies such as vitamins . Triglycerides alone is marketed as refined oil, and all other plant nutrients are removed as impurities. Vitamin E, which is abundant in soybean crude oil, is effective for living bodies such as skin, and part of it is patented by the applicant. Patent 3657285. In particular, ingredients with both hydrophilic and lipophilic groups contained in crude oil are called gums, and even though they are effective in protecting nerve cells and watering the epidermis, refined oils are dehydrated and degummed. It has been left.
[0248] 一般植物の場合、採ったままの油は、ゴマ油を除きそのままでは食用にできず、必ず 精製処理をしなければならな!/、(香川県農業試験場小豆島分場ホームページ)。真 空に近い減圧下で摂氏 220度程度の加熱水蒸気を通しての脱臭。溶媒を外へ蒸発 させるために約摂氏 150度まで加熱。圧搾を効果的にする為に摂氏 120度迄加熱な ど。  [0248] In the case of general plants, the freshly collected oil cannot be used as it is, except for sesame oil, and must be refined! / (Kagawa Prefectural Agricultural Experiment Station Shodoshima Branch Website). Deodorization through heated steam at around 220 degrees Celsius under vacuum near vacuum. Heat to about 150 degrees Celsius to evaporate the solvent. Heat up to 120 degrees Celsius for effective squeezing.
[0249] 加熱工程により効率的に成分を分別し、 triglyceridesのみを得る為である。しかし前 述してきたように、 triglycerides以外の自然な生体成分が非常に有用であり、力!]えて、 加熱により生体成分が変性破壊される。前述したように加熱工程なしで、遠心分離が 有効であった。また室温変化や冷却温度に従って winteringで結晶化させると布で濾 過分別できた。更に、豆腐を作るときのように布で油脂を包んで圧搾すると、より完全 に分別できた。  [0249] This is because the components are efficiently separated by the heating step to obtain only triglycerides. But as I mentioned earlier, natural biological components other than triglycerides are very useful and powerful! In addition, biological components are denatured and destroyed by heating. As described above, centrifugation was effective without a heating step. Moreover, when it was crystallized by wintering according to room temperature change and cooling temperature, it could be filtered and separated by cloth. Furthermore, when oil and fat were wrapped in a cloth and squeezed as in the case of making tofu, it could be separated more completely.
[0250] 前述してきたようにヤシ類の oil  [0250] As mentioned above, palm oil
from seedは非常に有用な成分が含まれていて、かつ、他の物質との混合性が良い。 しかるに、分別されているのは oil from fruitのみである。し力し、今回出願人は生物の 根源の胚であり無数の栄養成分を含む oil  From seed contains very useful ingredients and has good miscibility with other substances. However, only oil from fruit is separated. This time, the applicant is an oil that contains a myriad of nutrients and is the root embryo of the organism.
from seedの高い有用性を発見し、今後 oil from seedこそ、分別し多方面で活用され るべきことをみつけた。  I discovered the high usefulness of from seeds and found that oil from seeds should be separated and used in many ways.
[0251] 本来パーム油として palm [0251] Originally palm oil
oil from fruitが使われ、 seedは廃棄され、 palm oil from seedは使用されていなかった 1S 後に石鹼などに使われるようになった。しかし、前述のように palm  The oil from fruit was used, the seed was discarded, and the palm oil from seed was not used 1S later, it was used for sarcophagus. But as mentioned above palm
oil from seedの方が栄養成分が多ぐ特に未処理の方が良ぐ原油のままの crude pal m oil from seedこそ食品としての価値が高いのに、このことが知られていない。 [0252] 以上のような融点の高い油脂は、融点の低い一般の油に比べて、はるかに肌触りが 良かった。特に体温より少し低めの融点で、室温では固型の油脂が特に良力つた。 また、このような油脂は室温で固体の為必要量をパッケージし易いのみならず、その まま坐薬としても使える。このような外用薬は現在坐剤としてし力使用されていない。 しかし、これは上記のように皮膚塗布剤として使用価値が高 、。 Oil from seed has more nutritional components, especially untreated, but crude oil from seed oil has high value as a food, but this is not known. [0252] The fats and oils having a high melting point as described above were much softer than general oils having a low melting point. In particular, solid oils and fats were particularly good at melting points slightly lower than body temperature, and at room temperature. In addition, since these oils and fats are solid at room temperature, they are not only easy to package the required amount, but can be used as suppositories as they are. Such topical drugs are not currently used as suppositories. However, as mentioned above, this is highly useful as a skin coating agent.
[0253] 一般に皮膚や体に微量で有効性の高いものの代表はホルモンである。しかし、医療 用以外の外用薬の濃度はそれぞれの国で極めて低く規定されており、日本などの一 般ィ匕粧品会社等は効果がみられな 、として、ホルモン外用薬は作って 、な 、。  [0253] In general, hormones are representative of highly effective substances in minute amounts on the skin and body. However, the concentration of external medicines for non-medical use is stipulated to be extremely low in each country, and general cosmetics companies such as Japan are not effective. .
[0254] 肌に吸収を良くさせる方法を出願人は報告した。特許 3657285。この方法を使って 、前記会社等が無効と判断して!/、る法律規定の濃度でも有効量が体に十分に入りか っ使 ヽ易 ヽ方法を開発した。  [0254] Applicants reported a method for improving skin absorption. Patent 3657285. Using this method, the company has determined that the company is invalid! / And has developed an easy-to-use method that allows the effective amount to enter the body even at the legally prescribed concentration.
[0255] 医療用以外のホルモン外用薬の種類と量の日本の法規は次のようになっている。女 性ホルモンと副腎皮質ホルモンのみ使用許可されている。製品 lOOgまたは 100ml 中、 estrone (El) 10mg以 、 estradiol (Ε2) 2mg以" h、 estnol (E3j 10mgJ^> 、 cor tisone2. 5mg以下、 Cortisol (hydrocortisone) 1. 6mg以下。その他の種類のホノレモン は使用できない。  [0255] Japanese legislation regarding the types and amounts of non-medical hormonal preparations is as follows. Only female and corticosteroids are permitted. Product lOOg or 100ml, estrone (El) 10mg or less, estradiol (Ε2) 2mg or less "h, estnol (E3j 10mgJ ^>, cor tisone2. 5mg or less, Cortisol (hydrocortisone) 1. 6mg or less. I can not use it.
[0256] これらの濃度は、人間の正常血中濃度に比べると、 El, E2, E3は約 100万倍で、 co rtisoneは約 1000倍で、 cotrisolは約 100倍である。  [0256] These concentrations are about 1 million times greater for El, E2, and E3, about 1000 times for cortisone, and about 100 times for cotrisol, compared to normal human blood levels.
[0257] 出願人の特許 3657285の考え方に従って、皮膚吸収をよくする為に vitaminE 10 %にした。前述のように肌触りを良くするために、室温固型で体表温度の摂氏 30度 力も 37度で溶解する皮膚塗布剤として、基剤にカカオ脂を使った。ホルモンの含量 は前記許可量の最大量を使った。つまり 100ml中 El 10mg、E2 2mg、 E3 10m g、 cortisone  [0257] In accordance with the idea of the applicant's patent 3657285, vitamin E was made 10% to improve skin absorption. As described above, cocoa butter was used as a base for skin application, which was solid at room temperature and dissolved at a temperature of 30 degrees Celsius at 37 degrees Celsius. The maximum content of the permitted amount was used for the hormone content. In other words 100ml El 10mg, E2 2mg, E3 10mg, cortisone
2. 5mg、 Cortisol 1. 6mg。被験者は成人男性。  2. 5mg, Cortisol 1.6mg. The test subject was an adult male.
[0258] 1時間ごとに lOccを全身に 8時間後迄合計 9回塗布した。採血は、前、 2時間後(No 1)、 4時間後(No2)、 6時間後(No3)、 9時間後(No4)、 11時間後(No5)、 22時間 後(No6)の 7回行ない、血中濃度上昇量を計測した。結果 El、 E2、 E3それぞれ pg /ml、 cortisone ng/ ml、 Cortisol microg/ dl。 [0258] lOcc was applied to the whole body every 9 hours until 8 hours later. Blood was collected 7 times before, 2 hours later (No 1), 4 hours later (No 2), 6 hours later (No 3), 9 hours later (No 4), 11 hours later (No 5), 22 hours later (No 6) The increase in blood concentration was measured. Result El, E2, E3 pg / ml, cortisone respectively ng / ml, Cortisol microg / dl.
El、—41、 22、—2、 16、 2、—2。 .  El, -41, 22, -2, 16, 2, -2. .
E2、 14. 8、 22. 2、 27. 5、 44. 2、 44. 2、 35. 5。  E2, 14.8, 22.2, 27.5, 44.2, 44.2, 35.5.
E3、 14、 15、 29、 17、 9、—1。  E3, 14, 15, 29, 17, 9, -1.
Cortizone、 一5. 0、 4. 6、 一9. 5、 一6. 4、 一 13. 3、 1. 3。  Cortizone, 15.0, 4.6, 19.5, 16.4, 13.3, 1.3.
Cortisol, -4. 6、 2. 1、—8. 1、—7. 1、—10. 9、 6. 8。  Cortisol, -4. 6, 2.1, —8.1, —7.1, —10. 9, 6.8.
[0259] 投与 cortisoneと Cortisolの濃度はそれぞれ、血中正常濃度の約千倍と百倍と他に比 ベて低い為と思われるが血中への影響は見られな力つた。 E2は投与濃度力 ¾3に比 ベて 2割であった力 血中濃度は E3より高くなつた。 E2の方が E3に比べて皮膚から の吸収力が約 5倍で、塗布を止めても高い血中濃度が維持された。 E3は塗布を止め ると、速やかに血中濃度が下がった。 E1は血中濃度に影響を与えな力つた。 vitamin Eの影響は同じ自然の女性卵胞ホルモンにつ ヽてもそれぞれ異なって 、るので、そ れぞれの動態に合わせて使用することが必要である。  [0259] Administration The cortisone and cortisol concentrations were about 1000 and 100 times lower than the normal blood levels, respectively, but they were weak compared to others, but the effects on the blood were not seen. The blood concentration of E2 was higher than that of E3. E2 absorbs about 5 times more skin than E3, and high blood levels were maintained even after application was stopped. When E3 was stopped, the blood concentration immediately dropped. E1 did not affect blood concentration. The effects of vitamin E are different for the same natural female follicle hormones, so it is necessary to use them according to their dynamics.
[0260] 投与 cortisoneと corisolの濃度はそれぞれ、血中正常濃度の約千倍と百倍ある為、塗 布面に対しては有効であろうが、全身的な影響は出ない。 E2、 E3では血中濃度の 約 100万倍でかっ血中濃度上昇量も正常排卵女性血中濃度レベルである為、塗布 面にも全身にも有効である。正常排卵女性血中濃度の正常値は、 E1で 17以上、 E2 で 16以上、 E3で 20以上。正常排卵女性血中濃度の正常値までの量の、血中ホル モン増加作用があるということは、使用前の量が例え 0 (こういうことは有り得ず誰でも 少しはある)でも、人間にとって十分な女性ホルモン量が血中に入っていることになる 。従ってホルモン補充療法剤や更年期障害治療剤としての働きをしているということ になる。  [0260] Administration The cortisone and corisol concentrations are about 1000 and 100 times higher than the normal blood concentration, respectively. E2 and E3 are effective for both the application surface and the whole body because the blood concentration is about 1 million times higher and the increase in blood clotting is the blood concentration level in normal ovulation women. Normal values for blood concentration in normal ovulation women are 17 or higher for E1, 16 or higher for E2, and 20 or higher for E3. The normal ovulation female blood concentration up to the normal value has the effect of increasing blood hormones, even if the amount before use is 0 (this is not possible and there is a little), enough for humans The amount of female hormones is in the blood. Therefore, it acts as a hormone replacement therapy agent or a climacteric disorder treatment agent.
[0261] 同じ系統のホルモンは構造が変わっても、生体の特徴的な同じホルモンレセプター に結合して同じ生体分子作用行程を連続的に進んで行く。これらのことは欧米誌に 出願人ら力 S発表している(0006力ら 0008)。つまり El、 E2、 E3、は同じ作用を生体 に及ぼす卵胞ホルモン系の女性ホルモンである。よって出願人が特許 3657285に 述べた E3の痔への効果も、体表に出ている痔の位置関係を考えれば、 E1と E2でも 当然有効である。 [0262] 経口投与の場合、薬剤が消化管力 吸収されるので、胃腸内の PHの変動や食事の 摂取状態によって吸収量が変動し、またその半減期が短いので一定の血中濃度を 維持しょうとすると、頻回の投与が必要となる。また、注射による投与では、患者に苦 痛を与えると共に、やはり薬物の半減期が短く 1日の投与回数を多くしなければなら ないという問題がある。そこで、血中濃度が安定し、し力も半減期を長くすることので き経皮投与が考えられる。経皮投与の剤型としては軟膏剤及び坐剤が挙げられるが 、従来の組成の軟膏剤及び坐剤はエストリオールの経皮吸収性に劣り、充分な薬理 効果が得られない等の問題がある。さらに、貼付剤では貼付部のかぶれによる力ユミ が頻発する等の問題がある。 [0261] Even if the hormones of the same family change in structure, they bind to the same hormone receptors that are characteristic of the organism and continue the same biomolecular action process. These matters have been published in European and American magazines by applicants (0006, et al., 0008). In other words, El, E2, and E3 are female hormones of the follicular hormone system that have the same effect on the living body. Therefore, the effect of E3 on the heel described in the patent 3657285 by the applicant is naturally valid for E1 and E2 considering the positional relationship of the heel on the body surface. [0262] For oral administration, the drug is absorbed gastrointestinal force, absorption fluctuates by ingestion state of change and diet P H in the gastrointestinal, also a constant blood level is short half-life thereof To maintain, frequent administration is required. In addition, administration by injection causes pain to the patient, and there are also problems that the half-life of the drug is short and the number of administrations per day must be increased. Therefore, transdermal administration can be considered because the blood concentration is stable and the half-life can be increased. Examples of dosage forms for transdermal administration include ointments and suppositories. However, conventional ointments and suppositories are inferior in percutaneous absorption of estriol and have insufficient pharmacological effects. is there. Furthermore, there are problems with the patch, such as frequent occurrence of force rash due to rash on the applied part.
[0263] 前記目的を達成するために本発明者らが鋭意検討した結果、基剤中にエストリオ一 ルないしその誘導体と共に、ビタミン Eないしその誘導体を一定比で共存させることに より、エストリオールの有効性が大幅に改善されることを見出し、本発明を完成するに 至った。  [0263] As a result of intensive studies by the present inventors in order to achieve the above object, vitamin E or a derivative thereof coexisted with a certain ratio in the base together with estriol or a derivative thereof. The inventors have found that the effectiveness is greatly improved and have completed the present invention.
[0264] すなわち、本出願の請求項 1記載の皮膚外用組成物坐剤は、基剤中に、エストリオ ール及び Z又はエストリオール誘導体と、ビタミン E及び Z又はビタミン E誘導体を配 合したことを特徴とする。また、請求項 2記載の皮膚外用組成物坐剤は、エストリオ一 ル及び Z又はエストリオール誘導体と、ビタミン E及び Z又はビタミン E誘導体を、 1: 0. 01〜 1 : 5の重量比で配合したことを特徴とする。請求項 3記載の皮膚外用坐剤は 、前記皮膚外用組成物坐剤が更年期障害治療剤であることを特徴とする。請求項 4 記載の皮膚外用坐剤は、前記皮膚外用組成物坐剤が痔疾治療剤であることを特徴 とする。  [0264] That is, the suppository composition for external use according to claim 1 of the present application comprises an estriol and Z or estriol derivative, and vitamin E and Z or vitamin E derivative in a base. It is characterized by. Further, the suppository composition for external use according to claim 2 comprises estriol and Z or estriol derivative and vitamin E and Z or vitamin E derivative in a weight ratio of 1: 0.01 to 1: 5. It is characterized by that. The suppository for external skin according to claim 3 is characterized in that the suppository composition for external skin is a therapeutic agent for climacteric disorder. The suppository for external skin according to claim 4 is characterized in that the suppository composition for external skin is a therapeutic agent for hemorrhoids.
[0265] 本発明に力かる皮膚外用組成物坐剤は、エストリオールないしその誘導体と共に、ビ タミン Eないしその誘導体を配合したので、エストリオールの有効性が良好である。ま た、本発明にかかる皮膚外用組成物坐剤を更年期障害、ないし痔疾治療に用いた 場合には、優れた作用を示す。  [0265] Since the suppository composition for external use for skin according to the present invention contains vitamin E or a derivative thereof together with estriol or a derivative thereof, the effectiveness of estriol is good. In addition, when the suppository composition for external use according to the present invention is used for the treatment of climacteric disorder or hemorrhoids, it exhibits an excellent action.
[0266] エストリオールは代表的な女性ホルモンの一種であり、顔面紅潮、悪寒、頭痛、鬱状 態などの反復症状を示す更年期障害の治療に用いられることがある。このエストリオ ールの投与形態としては、錠剤、カプセル剤などの剤型での経口投与或いは注射剤 、軟膏剤、ローションなどの外用製剤、膣坐剤等の剤型での非経口投与が挙げられ る。 [0266] Estriol is a typical female hormone that may be used to treat climacteric disorders that show recurrent symptoms such as flushing of the face, chills, headache, and depression. The estriol can be administered orally in the form of tablets, capsules, or injections. And parenteral administration in a dosage form such as an external preparation such as an ointment and lotion, and a vaginal suppository.
[0267] 本発明は前記従来技術の課題に鑑みなされたものであり、その目的は使用が簡単 で、し力も一度の投与で長時間にわたり有効レベルのエストリオール血中濃度を維持 して持続的な薬理を得ることのできる皮膚外用組成物坐剤を提供することにある。膣 周囲の軟弱性ぜぃ弱性を治療するのに、有効で安全な坐剤が求められている。今回 そのような坐剤を提供した。  [0267] The present invention has been made in view of the above-mentioned problems of the prior art, and its purpose is simple to use, and it is possible to maintain an effective level of estriol blood level over a long period of time with a single dose. An object of the present invention is to provide a suppository composition for external use on the skin that can obtain various pharmacology. There is a need for an effective and safe suppository to treat the weakness around the vagina. This time, we provided such a suppository.
[0268] 以下、本発明の構成について詳述する。本発明において、エストリオール誘導体とし ては、安息香酸エストリオール、トリプロピオン酸エストリオールなどを挙げることがで きる。また、ビタミン E誘導体としては、 α—及び j8—トコフエロール、酢酸トコフェロー ル、ニコチン酸トコフエロール、コハク酸トコフエロールカルシウム等を挙げることがで きる。なお、本発明の皮膚外用組成物におけるエストリオールとビタミン Eの配合比は 、重量比にして 1 : 0. 01〜1: 1000の範囲であることが好適である。重量比が 1 : 0. 0 1未満であるとエストリオール有効性が向上しない場合がある。また、 1 : 1000を超え ると、製剤のコストアップにもつながる。特にエストリオールないしその誘導体と、ビタミ ン Eないしその誘導体の配合比を、重量比で 1 : 0. 01〜1 : 5にすることが好ましい。 1 : 5以上ビタミン Eないしその誘導体を配合しても、そのビタミン E等の配合量の増加に 応じたエストリオール等の有効性向上は認められな 、ことが多!、。  [0268] Hereinafter, the configuration of the present invention will be described in detail. In the present invention, examples of the estriol derivative include estriol benzoate and estriol tripropionate. Examples of vitamin E derivatives include α- and j8-tocopherol, tocopherol acetate, tocopherol nicotinate, tocopherol calcium succinate and the like. The blending ratio of estriol and vitamin E in the composition for external use of the present invention is preferably in the range of 1: 0.01 to 1: 1000 in terms of weight ratio. If the weight ratio is less than 1: 0.0.01, the effectiveness of estriol may not be improved. If the ratio exceeds 1: 1000, the cost of the drug product will increase. In particular, the blending ratio of estriol or a derivative thereof to vitamin E or a derivative thereof is preferably 1: 0.01 to 1: 5 by weight. 1: Even when 5 or more vitamin E or its derivatives are added, the effectiveness of estriol and the like is often not improved as the amount of vitamin E added increases.
[0269] エストリオール等の配合量は、適応する症状に応じて充分な薬理効果を得られる量 を適宜決定すればよいが、例えば、更年期障害に対しては 0. 01〜1重量%程度を 配合し、 1日数回用いればよい。本発明で用いる外用組成物の  [0269] The amount of estriol and the like may be appropriately determined according to the symptom to be applied, and may be appropriately determined. For example, about 0.01 to 1% by weight for climacteric disorder. Mix and use several times a day. Of the composition for external use used in the present invention
組成は特に限定されず、軟膏坐剤などに常用されている基剤を用いればよい。また 、基剤中に安定剤、顔料、香料、酸化防止剤、防腐剤、金属封鎖剤、有機酸、皮膚 刺激緩和剤などを常法にしたがって適宜配合してもよい。  The composition is not particularly limited, and a base commonly used for ointment suppositories and the like may be used. In addition, stabilizers, pigments, fragrances, antioxidants, preservatives, sequestering agents, organic acids, skin irritation mitigating agents, and the like may be appropriately blended in the base according to a conventional method.
[0270] 本発明者らはエストリオールの経皮吸収性の改善に注目し、種々の検討を行った結 果、基剤中に有効量のエストリオールないしその誘導体と共に、ビタミン Eないしその 誘導体を配合することによって、エストリオール等の経皮吸収性が飛躍的に高まるこ とを見出し、高い血中濃度を長時間にわたって維持できることを見出した。ビタミン E 等の併用によってエストリオール等の経皮吸収性が高まることの機序にっ 、ては、未 だ完全に解明された訳ではな 、が、エストリオール等自体がビタミン E等に僅かに溶 解すること、ビタミン E等に血管壁の透過性を改善する作用があることから皮膚透過 性及び経皮吸収性が高まること、ビタミン E等抗酸ィ匕性を有しているので、外用剤中 及び生体内でのエストリオール等の安全性を高めて薬理効果を維持すること、さらに はビタミン Eを有する内分泌系賦活作用によって内因性のエストリオール値が高まる ことなどの機序が考えられる。 [0270] The present inventors focused on improving the transdermal absorbability of estriol, and as a result of various studies, it was found that vitamin E or a derivative thereof was contained in the base together with an effective amount of estriol or a derivative thereof. By blending, it was found that the transdermal absorbability of estriol and the like was dramatically increased, and it was found that a high blood concentration can be maintained for a long time. Vitamin E Although the mechanism of the increase in transdermal absorbability of estriol, etc. due to the combined use of estriol, etc. is not yet completely elucidated, estriol itself is slightly soluble in vitamin E, etc. Vitamin E, etc. has the effect of improving the permeability of the blood vessel wall, so skin permeability and percutaneous absorption are increased, and vitamin E has anti-oxidative properties. In addition, it is possible to maintain the pharmacological effect by enhancing the safety of estriol, etc. in the living body, and to increase the endogenous estriol level by the endocrine activation with vitamin E.
[0271] また、本発明者らは従来難治例が多く有効な薬剤の乏し力つた痔疾治療に本発明の 外用組成物を適用したところ、顕著な効果が得られることを見出した。この痔疾治療 の作用機序にっ 、ても 、まだ完全には明らかでな 、が、國エストリオールを含む女 性ホルモンには止血作用と抗炎作用とがあること。國ビタミン Eはエストリオールの経 皮吸収性を高めること。國骨盤近傍はエストリオールなどの女性ホルモンに対する感 受性が非常に高いことから外用組成物基剤中のエストリオールが効率よく経皮吸収 されて、痔疾患部の止血ゃ抗炎症によって症状が軽快治癒することが考えられる。  [0271] Further, the present inventors have found that, when the composition for external use of the present invention is applied to the treatment of hemorrhoids, which is difficult to treat with many effective refractory cases in the past, effective effects can be obtained. Although the mechanism of action of this hemorrhoid treatment is not yet completely clear, there are hemostatic and anti-inflammatory effects of female hormones including Kuni-Estriol. Kokusai Vitamin E enhances the transdermal absorption of estriol. In the vicinity of the national pelvis, the sensitivity to female hormones such as estriol is very high, so estriol in the composition for external use is efficiently transdermally absorbed, and the symptoms are alleviated by hemostasis and anti-inflammation in the diseased area. It is possible to do.
[0272] これらの作用につ 、て、特に差し迫って必要となって!/、る症状に、女性の膣周辺の 軟弱性がある。特に性交痛は他人には言えない大きな問題である。近年、 ED薬が 世界中で使われており、年配の男性はそれを有効に使用している。しかるに同じく年 配となって 、る女性配偶者は、それに対して大きな被害者となって 、る。  [0272] One of the symptoms that is particularly urgently needed for these effects is the softness around the woman's vagina. Sexual pain is a big problem that cannot be said to others. In recent years, ED drugs have been used around the world, and older men are using it effectively. However, the older female spouses are also serious victims.
[0273] 女性は男性と違い、 40歳ごろ力も急激にホルモンが減少し更年期障害となる。その ホルモンの最大の需要部は膣周辺であり、この部位が最大の障害部位となる。  [0273] Unlike men, women suddenly lose their hormones around the age of 40 and become climacteric. The biggest demand part of the hormone is around the vagina, and this is the biggest obstacle.
[0274] しかるにこの部位については他の人や周囲に話すことは、はばかれていて弱い受容 部の不定愁訴のみが広く話されて 、るにすぎな 、。  [0274] However, talking about this part to other people and the surroundings is only widely talked about indefinite complaints from the weak and weak receptionist.
[0275] 対応策として、潤滑油やゼリーなどが使用されている。しかし、ぜぃ弱でひび割れ状 態になっている所にこれらを用いても丈夫になるわけでもなぐ激痛を軽くするわけで もない。ましてや、 ED薬を用いた配偶者と関係することは悲劇である。  [0275] Lubricating oil and jelly are used as countermeasures. However, using these in a weak and cracked state does not make it harder or reduce the severe pain. Even more so, being involved in a spouse using ED drugs is a tragedy.
[0276] 医療用の膣坐剤としてエストリオールを用いた物はある力 これには基剤として炭酸 水素ナトリウム ·酒石酸 ·でんぷん ·乳糖'結晶セルロース ·ヒドロキシプロピルセルロー ス 'ステアリン酸マグネシウム ·軽質無水ケィ酸 ·発泡剤などを使つていて、激痛に苦 しむ女性に対しての思 、やりに欠けて 、ると 、わざるを得な 、。更年期などでホルモ ンが急減して潤 ヽのなくなった膣に、乾燥粉末を固めた坐剤を入れるとは道理に合 わな 、。坐剤自身が潤 、となる油性やゾルゲル状ゃゼリー状の坐剤であるべきであ る。 [0276] There is power with estriol as a vaginal suppository for medical use. This includes sodium bicarbonate, tartaric acid, starch, lactose 'crystalline cellulose, hydroxypropyl cellulose, magnesium stearate, light anhydrous key Uses acid / foaming agent and suffers from severe pain If you don't have the thoughts and feelings for a woman who wants to live, you can't do it. It would make sense to put a suppository with dry powder in the vagina, where the hormones suddenly decreased due to menopause and so on. The suppository itself should be an oily or sol-gel jelly-like suppository that moisturizes.
[0277] 皮膚用軟膏としての実施例は我々の先行特許に示してある。特許 3657285。  [0277] Examples as skin ointments are given in our prior patent. Patent 3657285.
[0278] 安全に広く使用されている基剤として、グリセライドのホスコ S-55とォリーブオイルを 使った。速やかに膣周辺を潤して保護させるものである。ォリーブオイルの濃度と融 点を測定した。その結果を表 1に示す。ホスコ S-55の濃度は 100%の数字から、オリ ーブオイルの濃度を引 、た値となる。摂氏温度で示す。 [0278] Glyceride Fosco S-55 and olive oil were used as widely used bases for safety. Immediately moisturizes and protects the periphery of the vagina. Olive oil concentration and melting point were measured. The results are shown in Table 1. The concentration of Hosco S-55 is calculated by subtracting the olive oil concentration from the 100% figure. Shown in degrees Celsius.
(表 1)  (table 1)
[0279] 0% 35度、 10% 33度、 20% 32度、 30%31度、 40% 30度、 50% 29度、 [0279] 0% 35 degrees, 10% 33 degrees, 20% 32 degrees, 30% 31 degrees, 40% 30 degrees, 50% 29 degrees,
600/028度、 700/0 27度(し力し、 25度より軟らカ 、ゲノレ状になった ο )、 800/0 22〜 25度(しかし、 18度より軟らかいゲル状になった。)、 90% 10〜13度(しかし、 5度 より軟らかいゲル状になった。 ) 100% マイナス 14度(しかし、マイナス 20度で軟ら かいゲル状になった。) 60 0/0 28 °, 70 0/0 27 ° (with the teeth force,軟Raka than 25 degrees, o became Genore shape), 80 0/0 22-25 degrees (but softer than 18 degrees gel 90% 10-13 degrees (but it became a softer gel than 5 degrees) 100% minus 14 degrees (but it became a soft gel at minus 20 degrees)
[0280] 低 ヽ%では膣に用いてもなかな力溶けず、高 ヽ%では室温で軟らかすぎた。使用に 際しては 60%が適当であった。  [0280] At low sputum%, it was difficult to dissolve even when used in the vagina, and at high sputum%, it was too soft at room temperature. 60% was appropriate for use.
[0281] 膣坐剤として、エストリオール lmg.が広く使われており、安全性も有効性も周知である[0281] Estriol lmg. Is widely used as a vaginal suppository, and its safety and effectiveness are well known.
。外用剤として、ビタミン E2%が広く使われており、同様に安全性も有効性も周知で ある。 . Vitamin E2% is widely used as an external preparation, and its safety and effectiveness are well known.
[0282] 例として、エストリオール lmg.とビタミン E20mg.とグリセライド 0. 4gとォリーブオイル 0 . 6mlにて膣坐剤を作った。 4度で保存した膣坐剤力 23秒で膣内で溶け広がり、有 効に使えて何ら副作用は見られなかった。  [0282] As an example, a vaginal suppository was made with estriol lmg., Vitamin E20mg., Glyceride 0.4g and olive oil 0.6ml. The vaginal suppository stored at 4 degrees melted and spread in the vagina in 23 seconds and was used effectively and showed no side effects.
[0283] 本発明者らはエストリオールの有効性の改善に注目し、種々検討を行った結果、基 剤中に有効量のエストリオールな 、しその誘導体と共に、ビタミン Eな 、しその誘導体 を配合することによって、エストリオール等の有効性が高まることを見出した。ビタミン E等の併用によってエストリオール等の経皮吸収性が高まることの機序にっ 、ては、 未だ完全に解明された訳ではな 、が、エストリオール等自体がビタミン Eなどに僅か に溶解すること、ビタミン E等に血管壁の透過性を改善する作用があることから皮膚 透過性及び吸収性が高まること、ビタミン Eが抗酸ィ匕性を有しているので、外用剤中 及び生体内でのエストリオール等の安全性を高めて薬理効果を維持すること、さらに はビタミン Eの有する内分泌系 [0283] The present inventors focused on improving the efficacy of estriol and, as a result of various studies, found that an effective amount of estriol and its derivatives in the base, vitamin E, and its derivatives. It has been found that the effectiveness of estriol and the like is enhanced by blending. The mechanism by which the transdermal absorbability of estriol and the like is enhanced by the combined use of vitamin E and the like is not yet completely elucidated, but estriol itself is slightly more than vitamin E and the like. In the topical preparation, vitamin E has an action to improve the permeability of the blood vessel wall, so that the skin permeability and absorbability are increased, and vitamin E has anti-oxidative properties. To maintain pharmacological effects by increasing the safety of estriol, etc. in vivo, and also to endocrine system of vitamin E
賦活作用によって内因性のエストリオール値が高まることなどの機序が考えられる。  Mechanisms such as an increase in endogenous estriol value due to the activation effect are considered.
[0284] また、本発明者らは従来難治例が多く有効な薬剤の乏し力つた痔疾治療に本発明の 外用組成物を適用したところ、顕著な効果が得られることを見出した。この痔疾治療 の作用機序についても未だ完全には明らかでないが、國エストリオールを含む女性 ホルモンには止血作用と抗炎症作用があること。國ビタミン Eはエストリオールの吸収 性を高めること。國骨盤近傍はエストリオールなどの女性ホルモンに対する感受性が 非常に高いことから、外用組成物基剤中のエストリオールが効率よく吸収され、痔疾 患部の止血ゃ抗炎症によって症状が軽快治癒することが考えられる。 [0284] Further, the present inventors have found that, when the composition for external use of the present invention is applied to the treatment of hemorrhoids, which has been difficult to treat with many effective refractory cases, and has an effective drug, a remarkable effect can be obtained. Although the mechanism of action of this hemorrhoid treatment is not yet completely clear, female hormones including estriol have hemostatic and anti-inflammatory effects. Kokumin Vitamin E enhances the absorption of estriol. Near the national pelvis, the sensitivity to female hormones such as estriol is very high, so estriol in the composition base for external use can be absorbed efficiently, and the hemorrhage of the hemorrhoids can be relieved by anti-inflammation. It is done.
[0285] 医学的に低融点の油脂が健康に良いとされている。低融点の油脂を自然に健康的 に高融点と同じ形態にするさまざまな方法を前述した。高価にも拘らず世界中で大 量消費されているチョコレートの代用品として、低融点の油脂を化学分解して、わざ わざ健康に良くない高融点油脂に合成し直す方法が大企業で用いられ始めている。 しかし、前述のように、安価でかつ融点が 10度も低ぐ世界中で安く広く使われてい るココナッツが十分にチョコレートの代わりに使える。チョコレートのココア脂 cacao but terは m. p. 30— 35度で、ココナッツ油脂 coconut oilは m. p. 21— 25度である。更に 、ココナッツ繊維は油粕として産業廃棄物にされている力 これも前述のように直径 5 0ミクロン以下にしてココアパウダーのように有効に使える。 [0285] Medically, low melting point fats and oils are considered good for health. Various methods have been described above to make low melting point oils and fats naturally and in the same form as high melting point. As a substitute for chocolate, which is consumed in large quantities all over the world in spite of its high price, a method of chemically decomposing low melting point fats and oils to re-synthesize them into high melting point fats that are not healthy is used by large companies. I'm starting. However, as mentioned above, coconut, which is inexpensive and widely used around the world with a melting point as low as 10 degrees, can be used as a substitute for chocolate. The cacao but ter of chocolate is mp 30-35 degrees, and the coconut oil is mp 21-25 degrees. Furthermore, coconut fiber is used as industrial waste as oil cake. This is also effective as cocoa powder with a diameter of 50 microns or less as described above.
[0286] チョコレートと同様に直径 50ミクロン以下にしたココナッツ繊維は、チョコレートを作る 時のようにローストすると、ココアパウダーよりもおいしくなった。水によくとけ、チョコレ ートのように、砂糖とミルクをカ卩えると更においしくなつた。チョコレートの成分のカカオ マス、カカオ脂、ココアパウダーのすべて力 健康に良く安価で自然でよりおいしい 他の食物で作れた。  [0286] Like chocolate, coconut fibers with a diameter of 50 microns or less became more delicious than cocoa powder when roasted like when making chocolate. It melted well in water and, like chocolate, added sugar and milk to make it even more delicious. The power of chocolate ingredients cocoa mass, cocoa butter, and cocoa powder are all made from other foods that are healthy, cheap, natural and more delicious.
[0287] カカオ脂 cocoa  [0287] Cocoa butter cocoa
butterにはォレイン酸 oleic acidやリノール酸 linoleic acidが多くヨウ素価 iodine no.が 3 5— 40と高い。よってチョコレート製造に必須のローストや temperingなど長時間の高 温により変性やトランス化が起こり易い。他方、ココナッツオイル coconut butter has a lot of oleic acid and linoleic acid with iodine value of iodine no. 3 5—40 is high. Therefore, denaturation and trans-transformation are likely to occur due to long-term high temperatures such as roasting and tempering, which are essential for chocolate production. On the other hand, coconut oil
oilには、そのようなことは無ぐ iodine no.が 8— 9、 5と低く、非常に安定で、 MERCK I NDEXにも Remains bland and  oil has no iodine no. 8-9, 5 and is very stable, MERCK I NDEX also has Remains bland and
edible ror several years under ordinary storage conditionsと記 れ一しいる。  edible ror several years under ordinary storage conditions.
[0288] 形態や融点 m.p.やヨウ素価 iodine [0288] Form and melting point m.p. and iodine value iodine
no.やケンィ匕価 sapon.no.力 チョコレートの cacaoと coconutの間にあるものとして、 oil p aim seed (kernel)がある。それぞれの数値を、 coconut、 oil  No. and Keny valuation sapon.no. Power There is an oil p aim seed (kernel) between the cacao and coconut chocolate. Each value is coconut, oil
palm seed, cacao, oil palm fruitの順に次に示す。 m.p.21— 25度、 26— 30度、 30— 35度、 27— 42.5度。 ioine  It is shown in the order of palm seed, cacao, and oil palm fruit. m.p.21—25 degrees, 26-30 degrees, 30-35 degrees, 27-42.5 degrees. ioine
no.8— 9.5、 about 15, 35—40, 53— 57。 sapon.no. 255— 258、 about 247、 188 — 195、 200— 205。 seed  no.8—9.5, about 15, 35—40, 53—57. sapon.no. 255—258, about 247, 188—195, 200—205. seed
diameter 14cm、 2cm、 2cm、 2cm。  Diameter 14cm, 2cm, 2cm, 2cm.
[0289] cacaoからチョコレートを作るのと同じように coconutや oil [0289] Just like making chocolate from cacao, coconut and oil
palm seedや oil palm fruitなどのやし類からのみで、チョコレートより健康的で安価で ぉ 、し 、チョコレート類似物が作れる。動脈硬化や睡眠障害など薬害のあるカフエイ ンのない健康的なチョコができた。 Roastを弱めにするとコーヒー味となり、コーヒーと しても使えた。チョコを作るには種々の粉体をカ卩える為に m.p.が上昇し、 coconutチヨ コでは m.p.24度、 palm  Only from palm seeds such as palm seed and oil palm fruit, it is healthier and cheaper than chocolate and can make chocolate analogues. A healthy chocolate free of caffeine with phytotoxicity such as arteriosclerosis and sleep disorder was produced. When Roast was weakened, it tasted like coffee and could be used as coffee. In order to make chocolate, m.p. rises to hold various powders, and in coconut chick, m.p.24 degrees, palm
kernelチョコでは m.p.29度となった。前述のように高 m.p.の stearinなどをカ卩えれば m.p .を自由に上昇させうる。 Cacaoチョコレートでは製造の前段階で cacaoを発酵させて微 妙な味わ 、を付けて 、る。乾燥 coconutと palm  In kernel chocolate, it became m.p.29 degrees. As mentioned above, m.p. can be raised freely by adding high m.p. stearin. In Cacao chocolate, cacao is fermented and added with a subtle taste. Dried coconut and palm
kernelも冷凍し millcerで粉砕し、同重量の含水状態のこうじ菌 ·酵母菌 ·乳酸菌を混 ぜ合わせ 30度で 5日間発酵させると、微妙な渋味のあるおいしい味わいとなった。こ れを、チョコレート製造工程と同様に roastすると重量は 60%になり、渋味もなくなりお いしくなつた。上記の三菌を用いた発酵が、それぞれ単独菌での発酵よりも、はるか においしくなつた。これらの三菌には、いろいろな食品をおいしくさせる作用がみられ た。チョコレートに入れてもおいしかった。 [0290] 前述の coconut微粉は、 cacao The kernel was frozen and pulverized with a millcer. When mixed with the same weight of water-containing koji fungus, yeast and lactic acid bacteria and fermented at 30 degrees for 5 days, it became a delicious taste with a subtle astringency. When this was roasted in the same manner as the chocolate manufacturing process, the weight was reduced to 60% and the astringency was eliminated. Fermentation with the above three bacteria was much more delicious than fermentation with each single fungus. These three fungi were found to have a delicious effect on various foods. It was delicious even in chocolate. [0290] The aforementioned coconut fine powder is cacao
から chocolateを作るように、 roastすると、 chocolateと同じような色と形態になった。 coc oa末よりおいしい cocoaとコーヒーと混ざった味の粉末となった。これに湯と砂糖と milk を混ぜると、非常においしくなり、味は chocolateとコーヒーの混ざった味であった。明 るい焦茶色になる程度に軽く roastした場合には、おいしさも不十分であった。やはり 十分な roastが必要であった。  Like making chocolate from roast, it became the same color and form as chocolate. It became a delicious powder mixed with cocoa and coffee. When this was mixed with hot water, sugar and milk, it became very tasty and the taste was a mixture of chocolate and coffee. When roasted light enough to become a light dark brown, the taste was also insufficient. After all, enough roast was necessary.
[0291] 0233の milk  [0291] 0233 milk
whipを、 roastで作ると、チョコレートとコーヒーの中間のおいしい味のする、チョコレー トのようになった。砂糖を黒糖に変えると黒い大人の色のチョコレート様になった。 02 33の milk  When whip was made with roast, it became a chocolate rate with a delicious taste between chocolate and coffee. When sugar was changed to brown sugar, it became a chocolate like black adult color. 02 33 of milk
whipの粉糖を黒糖に変えただけで、 coconutなど他の成分は全く同じにすると、おい しく色もチョコレート色となった。前項のように、 roastが不十分な場合には味も不十分 となった。 coconut  Just changing whip's powdered sugar to brown sugar and making the other ingredients, such as coconut, exactly the same, the color turned delicious. As in the previous section, when the roast was insufficient, the taste was insufficient. coconut
copraは採油後、産業廃棄物となっている力 上記のように chocolateやコーヒーのよう においしく活用できる。  The power of copra is industrial waste after oil extraction As mentioned above, it can be used as deliciously as chocolate and coffee.
[0292] coconutと cacao [0292] coconut and cacao
の中間の性質の oil palm seedも同様に roastすると、 chocolateと同じような色と形態に なった。 coconutと cacaoの中間の味となった。つまり chocolateに少しだけコーヒーの 混ざった味であった。これに湯と砂糖と milkを混ぜるとおいし力つた。前述の whipと混 ぜると chocolateと同様になつた。  When the oil palm seed of the intermediate nature was roasted in the same way, it became the same color and form as chocolate. It became a taste between coconut and cacao. In other words, it tasted like a little coffee mixed with chocolate. Mixing this with hot water, sugar and milk made it delicious. When mixed with the aforementioned whip, it became the same as chocolate.
[0293] 歴史的に、 oil palm [0293] Historically, oil palm
fruitのみ採油用に使われ、 oil palm seedは廃棄されていたの力 後に kernel oilの採 油用に使われるようになった。しかし kernel  Only fruit was used for oil collection, and oil palm seed was used for kernel oil after being discarded. But kernel
oil採油後は、 coconut oil採油後と同様に廃棄されている。しかし今回、 chocolateと同 様にすべてがぉ 、しく有用に使われるようになった。  After oil extraction, it is discarded in the same way as after coconut oil extraction. However, now that everything is just as useful and useful as chocolate.
[0294] chocolateと同様なものが米糠でも作れる。米ぬかを roastして、米糠 1重量に対し、前 述のスキム末 1重量をカ卩えると cocoaのようになり、水を加えると chocolate飲料のように なった。また、 roastした米ぬかを 5%濃度で前述のココナッツホイップ(室温固型)に 混ぜると、 chocolate様になった。米糠を十分に roastすると、重量が roast前の 9割とな る。その中途程度に軽く roastすると、スキム末が 3倍量必要となった。 [0294] Chocolate can be made with rice bran. When roasting rice bran and adding 1 weight of the above skim powder to 1 weight of rice bran, it became like cocoa, and when water was added it became like chocolate drink. In addition, roasted rice bran at a concentration of 5% to the coconut whip (room temperature solid) mentioned above When mixed, it became chocolate-like. If rice bran is fully roasted, the weight will be 90% of that before roast. When lightly roasting halfway through, half the amount of skim was needed.
[0295] 同様に roastした玄米では、玄米 1重量に対し、前述のスキム末 2重量を加えると、 coc oaのようになり、水をカ卩えると chocolate飲料のようになった。また、 roastした玄米を 5% 力も 10%濃度で前述のココナッツホイップ(常温固型)に混ぜると、 chocolate様にな つた o [0295] Similarly, roasted brown rice became coc oa when 2 weights of the above-mentioned skim powder was added to 1 weight of brown rice, and became chocolate drink when water was added. Also, when roasted brown rice is mixed with the above coconut whip (normal temperature solid) at 5% strength and 10% concentration, it becomes chocolate-like o
[0296] お!ヽ ヽ米糠主成分クッキーの実施例を次に示す。米ぬか 650g、小麦粉 600g、米 砕粒 550g、砂糖 550g、全卵 225g、非トランス無乳化剤無色素マーガリン 600g、粉 砕ココナッツコブラ 200g。米糠は roastする。  [0296] O! 糠 ヽ ヽ ヽ 糠 Examples of main ingredient cookies are shown below. Rice bran 650g, wheat flour 600g, rice crushed 550g, sugar 550g, whole egg 225g, non-trans-emulsifier non-pigmented pigmented margarine 600g, ground coconut cobra 200g. Rice bran roasts.
[0297] 原油は栄養素や微量元素と共に自然な色素も有しており、自然色素として使えた。  [0297] Crude oil has natural pigments as well as nutrients and trace elements, and can be used as a natural pigment.
大豆原油や大豆ペーストや醤油あぶらや黒ゴマ原油や米糠油やパーム原油が、黄 色や茶色や黒色や赤色などの自然色素として使えた。  Soybean crude oil, soybean paste, soy sauce oil, black sesame oil, rice bran oil and palm crude oil were used as natural pigments such as yellow, brown, black and red.
[0298] クッキーなどの焼き菓子製造では、一般的にオーブンの温度は 170〜180度くらい で、時間は 10〜15分くらい。これでは成分のおいしいバターや油脂の殆どは気化し てしまい残らない。プロが最高の状態に焼き上げた時のクッキーの内部温度は 150 度の 20分。こうすると成分のおいしいバターや油脂が少しは残る。これより加熱温度 X (かける)時間を下げると水分が残り、保存中にかびがはえる。また、前述の、おから や糠など繊維質の多いクッキーはどうしても非常に固くなる。これらの問題点を解決 するのに、凍結乾燥して水分を無くして後に、オートクレープで 130度加熱滅菌する と、おいしいバターや油脂が気化してなくなることなくそのまま残った、柔かくおいしく カビのはえないクッキーができた。オートクレープは加熱中に繰り返し真空過程が入 つており、表面だけが過熱されるようなことはなぐ内部も同じようにすぐに加熱される ようになっている。  [0298] In the manufacture of baked goods such as cookies, the oven temperature is generally around 170-180 degrees and the time is around 10-15 minutes. With this, most of the delicious butter and fats and oils of the ingredients are vaporized and do not remain. The cookie's internal temperature when it is baked to the best by a professional is 150 degrees for 20 minutes. This leaves a little bit of delicious butter and fat. If you lower the heating temperature X (apply) time from this, moisture will remain and mold will pop during storage. In addition, the above-mentioned cookies with a lot of fiber such as okara and rice cake become very hard. To solve these problems, when freeze-dried and water-free, and then autoclaved by heat sterilization at 130 degrees, delicious butter and oils remain without being vaporized. I got a cookie. The autoclave is repeatedly subjected to a vacuum process during heating, and the interior is heated immediately in the same way as the surface is not overheated.
[0299] おからや糠など繊維質の多い材料を用いたクッキーはわず力 4%含量でも固くて歯 が立たなくなり、普通のクッキーの半分の薄さにして市販されている。しかし、焼く前 に直径 3mm以下、望むらくは 0. 5mm以下に破砕した後に軽く合わせてカゝら焼くと、 やわらかくなった。また凍結乾燥もしゃすくなった。  [0299] Cookies using materials with a lot of fiber, such as okara and rice cake, are stiff and crisp even with a 4% strength content, and are marketed as half as thin as ordinary cookies. However, when it was crushed to a diameter of 3 mm or less, preferably 0.5 mm or less before baking, and lightly combined and baked, it became soft. The freeze-drying was also reduced.

Claims

請求の範囲 The scope of the claims
[1] 食物や薬剤の摂食摂取や嚥下を容易にする栄養末であって、乳製品末と糊料と糖 類と酸味料カゝらなることを特徴とする摂食摂薬補助栄養末。乳製品末とは、脱水した 乳製品を示しており、全粉乳 '脱脂粉乳'調整粉乳などに限定されるものではなぐ加 熱や減圧や風乾などの操作により結果として脱水された製品となる液状乳を含む。  [1] Nutritional powder that facilitates the intake and swallowing of food and drugs, and consists of dairy powder, glue, sugar, and acidulant powder. . Dairy powder is a dehydrated dairy product, and is not limited to whole milk powder 'fat dry milk' adjusted milk powder etc.It is a liquid that results in a dehydrated product as a result of operations such as heating, decompression and air drying. Contains milk.
[2] 上記 4成分の一部を省 、た摂食摂薬補助栄養末。  [2] Dietary supplementary nutrition powder that omits some of the above four ingredients.
[3] 上記請求項 1又は 2の栄養末に、ココア、チョコレート、卵、グルタミン酸ナトリウム、 アミノ酸類、イノシン酸、グァニル酸、核酸、食材のだしなど、及びだしのもとや化学 調味料などカゝらなる群より選ばれたものを、添加物として加えた摂食摂薬補助栄養末  [3] The nutritional powder of claim 1 or 2 includes cocoa, chocolate, egg, sodium glutamate, amino acids, inosinic acid, guanylic acid, nucleic acid, soup stock, and soup stock and chemical seasonings. Feeding supplementary nutritional powder with an additive selected from the group
[4] 上記栄養末を、使用に際し水で溶力した場合に、粘度が 4. 7mPas以上になること を特徴とする請求項 1と 2記載の摂食摂薬補助栄養末。 [4] The dietary supplementary nutrition powder according to claims 1 and 2, wherein the nutrition powder has a viscosity of 4.7 mPas or more when dissolved in water during use.
[5] 乳製品末が、粉ミルクを代表として、クリーム末、ヨーグルト末、チーズ末、乳精末、 バターなど力もなる群より選ばれた少なくとも 1種のものである請求項 1〜4のいずれ 力 1つの項に記載の摂食摂薬補助栄養末。ミルク (milk)とは、辞典にあるように、牛 乳などの動物性ミルクに限らずココナツミルクなどもあり、これも有効。  [5] The dairy product powder is at least one selected from the group consisting of powdered milk, cream powder, yogurt powder, cheese powder, milk powder, butter, etc. Feeding supplemental nutrition powder according to one paragraph. Milk is not limited to animal milk such as cow milk, and coconut milk is also effective as described in the dictionary.
[6] 糊料が、冷水可溶澱粉を代表とした澱粉類、アルファ澱粉、デキストラン、デキストリ ン、キサンタンガム、増粘多糖類、ゲル化剤、カラギーナン、増粘剤、ぺクチン、ゼラ チン、寒天、ジエランガム、ファーセレラン、カードラン、ローカーストビーンガム、タラ ガム、グァーガム、アルギン酸、アルギン酸塩、ァゾトパクタービネランジガム、カシア ガム、サイリュームシードガム、タマリンドガム、 CMCNa、 CMCCa、乳清蛋白など、及 びバナナゃィモなどの食品末類力も成る群より選ばれた少なくとも 1種のものである 請求項 1〜4のいずれか 1つの項に記載の摂食摂薬補助栄養末。  [6] Starch typified by cold water soluble starch, alpha starch, dextran, dextrin, xanthan gum, thickening polysaccharide, gelling agent, carrageenan, thickener, pectin, gelatin, agar , Dielan gum, fur celerin, curdlan, locust bean gum, tara gum, guar gum, alginic acid, alginate, azotopacter vineland gum, cassia gum, silium seed gum, tamarind gum, CMCNa, CMCCa, whey protein, etc. The dietary supplemental nutrition powder according to any one of claims 1 to 4, which is at least one selected from the group consisting of food powders such as banana yam.
[7] 糖類が、白砂糖を代表とした砂糖類、キシリトール、ガラクトース、果糖、ブドウ糖、 乳糖、麦芽糖、水あめ、コーンシロップ、デキストリンなどの天然糖類、及び、エリスリト ール、アスパルテーム、フエ-ルァラニン化合物、ステビア、アセスルファム、サッカリ ンなどの人工甘味料など力 成る群より選ばれた少なくとも 1種のものである請求項 1 〜4のいずれか 1つの項に記載の摂食摂薬補助栄養末。 [7] Sugars, such as white sugar, xylitol, galactose, fructose, glucose, lactose, maltose, starch syrup, corn syrup, dextrin, and other natural sugars, erythritol, aspartame, and feluluranine compounds The dietary supplemental nutrition powder according to any one of claims 1 to 4, which is at least one member selected from the group consisting of artificial sweeteners such as stevia, acesulfame and saccharin.
[8] 酸味料が、ビタミン Cを代表として、クェン酸、リンゴ酸、乳酸、酒石酸、酢酸、フイチ ン酸、グルタミン酸、ァスパラギン酸、ニコチン酸、ビタミン A酸、アミノ酸、イノシン酸、 核酸などの天然酸や、レモン汁などの果汁、及び人工酸味料など力 成る群より選 ばれた少なくとも 1種のものである請求項 1〜4のいずれ力 1つの項に記載の摂食摂 薬補助栄養末。 [8] The acidulant is natural, such as citrate, malic acid, lactic acid, tartaric acid, acetic acid, phitic acid, glutamic acid, aspartic acid, nicotinic acid, vitamin A acid, amino acid, inosinic acid, nucleic acid, etc. The dietary supplementary nutrition powder according to any one of claims 1 to 4, which is at least one selected from the group consisting of acid, fruit juice such as lemon juice, and artificial acidulant.
[9] 上記請求項 1〜8の栄養末に水を加えた摂食補助物。この場合、乳製品末は、脱 水された末に代えて、液状乳製品を材料としても良い。他の糊料 '糖類'酸味料も液 状物を材料として用いても良い。これらの物又は Z及び液は、液体 'ゲル'ゾル又は Z及び固体を含む。これに薬又は Z及び栄養食品を加え終った製品形態。  [9] A dietary supplement obtained by adding water to the nutritional powder of claims 1 to 8. In this case, the dairy product powder may be a liquid dairy product instead of the dehydrated powder. Other pastes 'sugar' acidulants may also be used as liquid materials. These things or Z and liquids include liquid 'gel' sols or Z and solids. This is the product form after adding medicine or Z and nutritional food.
[10] 上記各請求項の栄養物に油脂または Z及びワックスを加えた摂食摂薬補助栄養 物。これらはすべて、材料又は Z及び製品にかかわらず、液体 ·ゲル 'ゾル又は Z及 び固体を含む。この場合、油脂'ワックスの粘性を利用して糊料は無くても良い。これ に更に、薬 ·栄養食品又は Z及び添加物を加え終った製品形態もとりうる。  [10] A dietary supplementary supplement obtained by adding fats and oils or Z and wax to the nutrients of the above claims. All of these include liquid gel sols or Z and solids, regardless of material or Z and product. In this case, there is no need to use a paste by utilizing the viscosity of the oil and fat wax. In addition to this, it can be a drug / nutrient food or a product form with Z and additives added.
[11] 上記各請求項の栄養物の包装袋または別添の袋に、その栄養物を溶かすに適当 な液量の目印をつけて、その袋が軽量カップとしても使えるようにしたもの。  [11] The nutrition packaging bag or the attached bag of each claim above is marked with an appropriate amount of liquid to dissolve the nutrition so that the bag can be used as a lightweight cup.
[12] 請求項 10の製品及び/又はヤシ類の油脂を、アイスクリームをはじめとする冷たい 又は Z及び水分を含む食品にカ卩えられた、湿気により価値の下がる食品をおおうよう に使ったもの。おおわずに混ぜた形態もとりうる。ココアなど、他の食品を油脂に混ぜ た形態もとりうる。冷たい食品に使われるチョコレートの代替品の形態もとりうる。特に ビスケットや力き餅やあられなど湿気で価値の下がる食品をおおったり混ぜたりしたも の。  [12] The product of claim 10 and / or coconut oil is used to cover foods that are reduced in value due to moisture, such as ice cream and other cold or Z and moisture foods. thing. It can take a mixed form. Other foods such as cocoa can be mixed with fats and oils. It can also take the form of a substitute for chocolate used in cold foods. In particular, foods that fall in value due to moisture, such as biscuits, mussels and hail, are covered or mixed.
[13] ココアが 0%から 30%の濃度で、ヤシ油または Z及びヤシ成分が 1%〜: LOO% をしめる飲料。チョコレート代替の形態もとりうる。  [13] Beverages that have a cocoa concentration of 0% to 30% and palm oil or Z and palm components from 1% to: LOO%. Alternative forms of chocolate are possible.
[14] 加工油脂や化学反応を用いず、植物性食品の高融点油脂 (分画も含む)から作つ たマーガリン ·ホイップ ·スプレッド ·ショートニング類。各構成油脂の融点と、親水性と [14] Margarines, whips, spreads and shortenings made from high melting point oils (including fractions) of vegetable foods without using processed oils or chemical reactions. The melting point and hydrophilicity of each constituent fat
、生物体ゆえの多数の混入成分を持つ特性などと、それらの使用割合で、製品の融 点ときめ ·つや ·のびと低温での粘性などの特性が調節できる。水は不要で水中油型 ェマルジヨンを使わない。化学反応を用いないので、アルキル置換された油溶性ポリ マーやポリテトラメチレンエーテルグリコールを使わない。食品とは言えない木蠟ノヽゼ 蠟合成蝌 (モノグリセリド)を使わな 、、ォリーブオイルスプレッドやマーガリンの形態 もとれる。特にカカオやマンゴゃココナッツなどのヤシ類から作ったもので、 palm oil fr om fruitの palm stearinや尚融??、 palm mid fractionや paim on from The characteristics such as the melting point and glossiness of the product and the viscosity at low temperature can be adjusted by the characteristics of the organisms with a large number of contaminated components and their usage ratio. No water is required and oil-in-water type emulsion is not used. Since no chemical reaction is used, alkyl-substituted oil-soluble polymers Do not use mer or polytetramethylene ether glycol. It can be used as olive oil spread or margarine, without using foods that are not foods. Especially made from palms such as cacao and mango coconuts, palm oil fr om fruit palm stearin and so on? , Palm mid fraction and paim on from
seedや cacao butterや mango butterが単独または混合で適当であった。  Seeds, cacao butter and mango butter were suitable alone or mixed.
[15] 前項のマーガリン'ホイップ'スプレッド 'ショートニング類に食品を混ぜたもの。健康 食品栄養食品やボン菓子や cerealを混ぜた形態もとりうる。ココアパウダーを混ぜて チョコレート様の形態もとりうる。  [15] Margarine 'whipped' spread 'shortenings' with food mixed in the previous section. Health foods Nutrition foods, Bonn confectionery and cereal can be mixed. It can also take a chocolate-like form by mixing cocoa powder.
[16] ヤシ油脂及び Z又は澱粉を加えた乾燥海藻類。  [16] Dried seaweed with coconut oil and Z or starch added.
[17] 植物性天然採油性食品の繊維や粉や実と、油脂を混ぜて作ったマーガリン'ホイツ プ'スプレッド類。実とは、辞典にあるように、植物の花からできたもので、 fruit'nut ' se edなどを含む。採油性食品とは、食用油を採油するために栽培されている食品をさ す。レシチンは請求項に含めない。 Copraが植物性天然油性食品として適当であつ た。ただしォリーブについては、水を含まず、マーガリン状や solgel状のなめらかな状 態になるように含有物を細砕したもの。  [17] Margarine 'whipped' spreads made by mixing oils and fats with fibers, powders and berries of vegetable natural oil-collecting foods. Fruits are made from plant flowers, as in the dictionary, including fruit'nut'se ed. Oil-collecting foods are foods that are grown to extract edible oil. Lecithin is not included in the claims. Copra was suitable as a vegetable natural oily food. Olives, however, contain no water and are finely crushed in a margarine or solgel form.
[18] 石けんでなぐヤシ類の果実及び Z又は種子を使った界面活性剤。その中の成分 を使った形態もとりうる。  [18] Surfactant using palm fruit and Z or seeds that are soaped. A form using the ingredients in it is also possible.
[19] 油脂性の咳止め口周辺炎症止め薬。特に流動パラフィン (mineral oil)が適当。のど あめのように食品の形もとりうる。のどにスプレーする形もとりうる。他の薬品を混ぜた 形ちとりうる。  [19] A greasy cough mouth periphery anti-inflammatory agent. Liquid paraffin (mineral oil) is particularly suitable. It can take the form of food, like a throat candy. It can be sprayed on the throat. Can be in the form of a mixture of other chemicals.
[20] 植物原油(脱ガム分離前と後の 2種類がある)及び Z又は植物ガム pasteを使ったマ 一ガリン'スプレッド'ホイップ'ショートニング類。特に大豆原油や大豆ガム pasteゃ醤 油油が適当。 自然な色素にもなる。  [20] Margarine 'spread' whipped 'shortenings using vegetable crude (two types before and after degumming) and Z or vegetable gum paste. Soy crude oil and soybean gum paste are suitable. It also becomes a natural pigment.
[21] チョコレートにやし類(palm)を入れたもの。特にココヤシ(coconut [21] Chocolate with palms. Especially coconut
palm)の copra及び Z又は palm stearinを入れたもの。  palm) copra and Z or palm stearin.
[22] 脂肪酸と一価アルコールのエステル力 なる蝌を含むスプレッド ·マーガリン'ホイツ プ 'ショートニング類。 [22] Spread margarine 'whipping' shortening that contains the ester of fatty acid and monohydric alcohol.
[23] 請求項 1から 11及び Z又は請求項 20に記したものを渋があったりまずい食品及び z又は薬に使ったもの。渋のある食品としては、特にォリーブや渋柿が最適。発酵菌 など他の物を添加する形もありうる。 [23] Claims 1 to 11 and Z or Claim 20 may be astringent or poor food and z or used for medicine. Olives and astringents are particularly suitable for astringent foods. Other forms such as fermenting bacteria may be added.
[24] 内腔を液体油脂で置換した又は内腔に液体油脂を含ませた形態の食品、薬及び 可食カプセル。特に、内腔を液体油脂で置換した、 popなどのように膨張させた殻物 やゲルゾル製品。ゲルゾル製品としては寒天 ·ゼリー ·豆腐 ·こんにゃく ·杏仁豆腐 ·ナ タデココ '澱粉含有食品などがある。特に、これらの凍結乾燥後油脂置換して出来た マーガリン、スプレッド、ホイップ類。特にオリーブオイルを用いて、凍結乾燥及び細 切した 0. 2%澱粉や玉ねぎにしみ込ませたり、凍結乾燥した玉ねぎやいちごャトマト などの野菜や果物内を真空置換したものが有用。  [24] Foods, medicines, and edible capsules in a form in which the lumen is replaced with liquid oil or fat, or liquid oil or fat is included in the lumen. In particular, shells and gel sol products in which the lumen is replaced with liquid oil and fat are expanded like pop. Gel sol products include agar, jelly, tofu, konjac, apricot tofu, and nata de coco 'starch-containing foods. In particular, margarine, spreads and whips made by replacing these fats after freeze-drying. Particularly useful are olive oils that are lyophilized and chopped into 0.2% starch and onions, or vacuum-substituted inside of vegetables and fruits such as freeze-dried onions and strawberries.
[25] 液体植物油脂に高融点植物油脂 (脂肪酸と一価アルコールのエステルも含む)を 混ぜたもの。液体植物油脂として特にオリーブ油が適当。高融点植物油脂として特 に、やし類油月旨、 cacao butter ^ avocado butter ^ mango butter ^ shea butter、 Dees wax が適当であった。 [25] A mixture of liquid vegetable oils and fats and high melting point vegetable oils (including esters of fatty acids and monohydric alcohols). Olive oil is particularly suitable as a liquid vegetable oil. Particularly suitable as high-melting-point vegetable oils are coconut oil moon, cacao butter ^ avocado butter ^ mango butter ^ shea butter and Dees wax.
[26] おから ·醤油粕 ·焼酎粕 ·酒粕 ·ごま粕 ·菜種圧搾粕 ·油粕類 ·穀物粕(ぬか等)など の、食品残渣ゃ食品産業廃棄物や食物繊維、又は元の大豆 '穀物'ィモ'ごま'菜種 'ォリーブに上記請求項 1から 10と 15 · 16の一部又は全部を加えたもの。原材料と製 品共に、固体、液体、ゾル、ゲルなど形態を問わない。特におからパン粉や、おから 主成分又はえびせん形細粒形食品が適当。又、チョコレート形態類 (ホワイトチョコレ ートも含む)やホイップ形態類やホワイトソース形態類のものも適当。おからを加えた お好み焼き、たこ焼き、鯛焼き。特に繊維又はお力 を加えた非常食類、クッキーや スナックや cereal等の形態も適当。  [26] Okara, soy sauce lees, shochu lees, sake lees, sesame lees, rapeseed press lees, oil lees, cereal lees (rice bran, etc.), food residues such as food industrial waste and dietary fiber, or the original soybean 'Imo' Sesame 'Rapeseed' Olive 'with some or all of claims 1 to 10 and 15 · 16 above. Both raw materials and products can be in any form such as solid, liquid, sol, gel. Okara bread crumbs, okara main ingredients or shrimp-shaped fine grain foods are particularly suitable. Also suitable are chocolate forms (including white chocolate), whipped forms and white sauce forms. Okonomiyaki, takoyaki and salmon grilled with okara. In particular, emergency foods with added fiber or strength, cookies, snacks, cereal, etc. are also suitable.
[27] 焼酎粕に炭酸ィ匕合物を加えたもの。特に炭酸水素ナトリウム (重曹)や炭酸ナトリウ ムゃ炭酸カルシウム (貝殻、卵殻等の生体カルシウム化合物)が適当。  [27] Shochu with carbonated compound. Particularly suitable are sodium hydrogen carbonate (sodium bicarbonate) and sodium carbonate calcium carbonate (biological calcium compounds such as shells and eggshells).
[28] 植物油に酵素 (正負(負は阻害性)酵素活性の有る物質や重曹やアルカリを含む) や酸や塩の!/、ずれかを加え粘性を上げたもの。酵素 lipaseや proteaseや lipase阻害剤 が適当。酸はビタミン Cが適当であって濃度は 0. 1%から 1%、特に 0. 5%が適当。 酸の種類としては請求項 8に記した酸が使える。塩とは化学用語で酸と塩基の化合 物を意味する。特に塩ィ匕ナトリウムが適当。濃度は 0. 1%から 3%、特に 1%が適当。 [28] Vegetable oil with increased viscosity by adding enzymes (including substances with positive / negative (negative inhibitory) enzyme activity, baking soda and alkali), acids and salts! Enzymes lipase, protease and lipase inhibitors are suitable. Vitamin C is suitable as the acid, and the concentration is 0.1% to 1%, especially 0.5%. The acid described in claim 8 can be used as the type of acid. Salt is a chemical term for an acid-base compound. Especially salty sodium is suitable. Concentration is 0.1% to 3%, especially 1%.
[29] カカオ'コーヒー以外の木の実を、チョコレート様に直径 100ミクロン以下に微粉砕 したもの及び Z又はチョコレート製造様の製造工程に入れた食品。発酵には特に、こ うじ'酵母 ·乳酸菌を用いると美味。別の木の実が新 、ぉ 、し 、安価なチョコレート やコーヒーとなる。粒子は特に直径 50ミクロン以下が適当。実としては特にやしの実 ゃココナッツコブラが適当。実の種類は前請求項 17に述べたとおり。 [29] Cacao's nuts other than coffee, pulverized to a chocolate-like diameter of 100 microns or less, and food that has been put into the manufacturing process of Z or chocolate manufacture. In particular, koji'yeast and lactic acid bacteria are used for fermentation. The other nuts are new, fresh, and cheap chocolate and coffee. Particles with a diameter of 50 microns or less are particularly suitable. As a fruit, coconut cobra is especially suitable. The actual type is as stated in claim 17 above.
[30] 米粒を直径 1. 5mmから 0. 2mmに砕いたものを使用した食品。直径 0. 2mm未満 の微粒子も含む形態もとりうる。特に乾燥菓子類やクッキー類に適当であった。  [30] Food using rice grains crushed from 1.5 mm to 0.2 mm in diameter. It may be in a form containing fine particles with a diameter of less than 0.2 mm. It was particularly suitable for dried confectionery and cookies.
[31] 米と小麦の含有比率を 1対 4力 4対 1の間にした菓子。特に非トランス無加工マー ガリンと直径 200ミクロン以下に砕いたココナッツをカ卩えた乾燥菓子類やクッキー類が 適当であった。おからを 10%以上として、特におからを主成分とした菓子類が適当。  [31] Confectionery with a ratio of rice and wheat between 1 to 4 and 4 to 1. In particular, dried confectionery and cookies with non-trans unprocessed margarine and coconut crushed to a diameter of 200 microns or less were suitable. Confectionery with okara as 10% or more and especially okara as the main component is suitable.
[32] 植物原油 (脱ガム分離前と後の 2種類がある)及び Z又は植物ガム pasteを使った薬 や食品。薬としては外用薬や内服薬に限らず色々な薬の形態がありえて、健康食品 や alternative medicineなどの形態もとりうる。特に大豆原油や大豆ガム pasteや醤油あ ぶらが適当。製造が容易なォリーブとゴマと菜種と亜麻と麻と椿とピーナツの原油を 除く。 Palm  [32] Medicines and foods using vegetable crude (two types before and after degumming) and Z or vegetable gum paste. Medicines are not limited to external medicines and internal medicines, but can take various forms of medicines, such as health foods and alternative medicines. In particular, soybean crude oil, soybean gum paste and soy sauce oil are suitable. Excludes olive, sesame, rapeseed, flax, hemp, straw, and peanut crude oil that are easy to manufacture. Palm
kernel oilを精製せず原油のままで使ったものも適当。  It is also appropriate to use kernel oil without refining it.
[33] 植物油脂を加熱せず又は摂氏 100度より高い温度にすることなく遠心及び Z又は 濾過及び Z又は圧搾で分別(fractionation)したもの。特にヤシ類の oil from seedが 適当。前項に記した製造が容易な油脂は除く。  [33] Vegetable oil / fat fractionated by centrifugation and Z or filtration and Z or squeezing without heating or to temperatures above 100 degrees Celsius. Palm oil from seed is particularly suitable. Oils and fats that are easy to manufacture as described in the previous section are excluded.
[34] 室温固型で皮膚温で溶解する皮膚塗布剤。皮膚温は摂氏 30度から 37度が普通。  [34] A skin coating agent that is solid at room temperature and dissolves at skin temperature. Skin temperature is usually 30 to 37 degrees Celsius.
[35] 基剤中にエストロン、エストラジオール、コルチゾン、コルチゾール及び Z又はそれ らの誘導体と、ビタミン E及び Z又はビタミン E誘導体を配合したことを特徴とする皮 膚外用組成物及び Z又は坐剤。特にビタミン E及び Z又はビタミン E誘導体を 1 : 0. 01〜: L: 5の重量比で配合したことを特徴とするもの。  [35] A composition for external skin and Z or suppository, characterized in that estrone, estradiol, cortisone, cortisol and Z or a derivative thereof, and vitamin E and Z or a vitamin E derivative are blended in a base. Vitamin E and Z or vitamin E derivatives are blended at a weight ratio of 1: 0.01 to L: 5.
[36] 油性基剤(フアット類含む)又は油性物を含む基剤中に、エストリオール及び Z又は エストリオール誘導体と、ビタミン E及び Z又はビタミン E誘導体を配合したことを特徴 とする皮膚外用組成物坐剤。特にエストリオール及び Z又はエストリオール誘導体と 、ビタミン E及び/ビタミン E誘導体を、 1 : 0. 01〜1: 5の重量比で配合したことを特 徴とするもの。 [36] An external composition for skin characterized by blending estriol and Z or an estriol derivative with vitamin E and Z or vitamin E derivative in an oily base (including fats) or a base containing an oily substance Suppository. In particular, estriol and Z or estriol derivative, and vitamin E and / or vitamin E derivative were blended at a weight ratio of 1: 0.01 to 1: 5. Things to be collected.
[37] 前記のエストラジオール、エストリオールにっ 、ての皮膚外用組成物(坐剤も含む) 力 血中ホルモン増加作用剤であることを特徴とする皮膚外用組成物(坐剤も含む) 従って更年期障害治療剤でもある。  [37] A composition for external use on the skin (including suppository) according to the above-mentioned estradiol and estriol. A composition for external use on the skin (including a suppository) characterized by being a blood hormone increasing agent. It is also a treatment for disabilities.
[38] 前記のエストロン、エストラジオール、エストリオールにっ 、ての皮膚外用組成物( 坐剤も含む)が、痔疾治療剤であることを特徴とする皮膚外用組成物(坐剤も含む)。 [38] A composition for external use on skin (including a suppository), wherein the above-mentioned composition for external use on skin (including suppositories) is an agent for treating hemorrhoids.
[39] 油性基剤又は油性物を含む基剤中に、エストロン、エストラジオール、エストリオ一 ル及び Z又はそれぞれの誘導体を配合したことを特徴とする皮膚外用組成物坐剤。 又はゼリー状基材ゃゲル状基材を用いたもの。 [39] A suppository composition for external use on the skin, wherein estrone, estradiol, estriol and Z or a derivative thereof are blended in an oily base or a base containing an oily substance. Alternatively, a jelly-like substrate is a gel-like substrate.
[40] お力もなど請求項 26に挙げた材料に、米 (砕粒及び Z又は粉も含む)、小麦粉、糖 類、非トランス油脂を加えた食品。特に米を加えたもの。ココナッツ及び Z又は卵及 び Z又はココア等を加え入れた形態もとりうる。米とは、そのものに限らず米力も作つ たこうじ,酵母,乳酸菌など米の加工物を含む。 [40] Foods obtained by adding rice (including crushed grains and Z or flour), wheat flour, sugars, and non-trans fats and oils to the ingredients listed in claim 26, such as rice bran. Especially rice added. It can be in the form of coconut and Z or egg and Z or cocoa. Rice includes not only the rice itself, but also processed rice products such as koji, yeast, and lactic acid bacteria that produce rice.
[41] コロッケやノヽンバーグ等の揚げ物や、つみれ等の蒸し物や、力まぼこ等の練り製品 の、生地に粘性を付ける米を混ぜたもの。 [41] Fried foods such as croquettes and Nomberg, steamed foods such as tsumi, and kneaded products such as scallops mixed with rice that makes the dough viscous.
[42] クッキーなどの焼き菓子製造で、まず凍結乾燥して焼 、たもの。特にオートクレープ のように加熱工程で、真空工程を入れたもの。及び Z又は、繊維質などを含み加熱 で固くなる場合に、焼く前に直径 3mm以下に破砕した後に焼いたもの。 [42] In the manufacture of baked goods such as cookies, first lyophilized and baked. In particular, it is a heating process like an autoclave with a vacuum process. And Z or fiber that is hardened by heating and baked after being crushed to a diameter of 3 mm or less before baking.
[43] チョコレート類の製造にこうじ、酵母および Z又は乳酸菌を用いたもの [43] Using koji, yeast and Z or lactic acid bacteria for the production of chocolates
PCT/JP2006/309006 2005-06-10 2006-04-28 Nutritional supplement powder and fat for food or medicine WO2006132042A1 (en)

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CN101991087B (en) * 2009-08-28 2012-11-28 蔚珍郡 Fast food type soybean paste applying sea urchin egg and preparation method thereof
CN103719837A (en) * 2012-10-16 2014-04-16 广西北流市一品黑土特产销售中心 Beauty maintaining herbal powder
CN103783453A (en) * 2012-11-29 2014-05-14 哈尔滨贵迪软件有限公司 Walnut sweet potato powder
CN103783432A (en) * 2012-11-16 2014-05-14 哈尔滨艾博雅食品科技开发有限公司 Green bean potato flour
CN103783434A (en) * 2012-11-16 2014-05-14 哈尔滨艾博雅食品科技开发有限公司 Mango potato powder
CN103783446A (en) * 2012-11-28 2014-05-14 哈尔滨贵迪软件有限公司 Green tea and sweet potato powder
JP6342552B1 (en) * 2017-06-28 2018-06-13 瀧川オブラート株式会社 Medication aids
CN108378287A (en) * 2018-01-23 2018-08-10 吴新祥 A kind of healthy food
TWI708835B (en) * 2020-01-17 2020-11-01 和協工程股份有限公司 Slow release type carbon-releasing gel substrate and soil treatment method
CN112998070A (en) * 2021-04-26 2021-06-22 路国廷 Instant food and its making method

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JPH05111366A (en) * 1991-10-24 1993-05-07 Ina Shokuhin Kogyo Kk Nutrient-controlled food
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Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101991087B (en) * 2009-08-28 2012-11-28 蔚珍郡 Fast food type soybean paste applying sea urchin egg and preparation method thereof
CN103719837A (en) * 2012-10-16 2014-04-16 广西北流市一品黑土特产销售中心 Beauty maintaining herbal powder
CN103783432A (en) * 2012-11-16 2014-05-14 哈尔滨艾博雅食品科技开发有限公司 Green bean potato flour
CN103783434A (en) * 2012-11-16 2014-05-14 哈尔滨艾博雅食品科技开发有限公司 Mango potato powder
CN103783446A (en) * 2012-11-28 2014-05-14 哈尔滨贵迪软件有限公司 Green tea and sweet potato powder
CN103783453A (en) * 2012-11-29 2014-05-14 哈尔滨贵迪软件有限公司 Walnut sweet potato powder
JP6342552B1 (en) * 2017-06-28 2018-06-13 瀧川オブラート株式会社 Medication aids
JP2019006746A (en) * 2017-06-28 2019-01-17 瀧川オブラート株式会社 Medication adjuvant
CN108378287A (en) * 2018-01-23 2018-08-10 吴新祥 A kind of healthy food
TWI708835B (en) * 2020-01-17 2020-11-01 和協工程股份有限公司 Slow release type carbon-releasing gel substrate and soil treatment method
CN112998070A (en) * 2021-04-26 2021-06-22 路国廷 Instant food and its making method

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