WO2012039375A1 - シリアル食品及びその製造方法 - Google Patents
シリアル食品及びその製造方法 Download PDFInfo
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- WO2012039375A1 WO2012039375A1 PCT/JP2011/071330 JP2011071330W WO2012039375A1 WO 2012039375 A1 WO2012039375 A1 WO 2012039375A1 JP 2011071330 W JP2011071330 W JP 2011071330W WO 2012039375 A1 WO2012039375 A1 WO 2012039375A1
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- catechin
- aqueous solution
- cereal food
- cereal
- mass
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
Definitions
- the present invention relates to a cereal food containing catechins and a method for producing the same.
- catechins have physiological functions such as an ⁇ -amylase activity inhibitory action and a cholesterol absorption inhibitory action in addition to a generally known function as an antioxidant (Patent Documents 1 and 2).
- Patent Documents 1 and 2 blending into various foods has been studied. Since the catechin is added to foods, those derived from plants such as tea, grapes, apples and soybeans are widely used.
- Cereal foods containing green tea are sold as cereal foods containing catechins. By blending matcha, catechins can be contained and at the same time a tea flavor can be imparted.
- a cereal bar is also known in which a small amount of a crude catechin preparation is blended with vitamins A and E for the purpose of preventing oxidation (see Patent Document 3).
- catechins are used as an antioxidant, the purpose is achieved by adding 0.1 to 0.2% by mass of the cereal food if it is a crude catechin preparation.
- JP-A-60-156614 Japanese Patent Laid-Open No. 3-133828 European Patent Application Publication No. 1844664A1
- the concentration should reach an effective amount from the relationship with the amount of food consumed, depending on the target physiological effect. It is necessary to add catechins to food.
- catechins are kneaded into dough during the production of cereal foods.
- matcha which is a solid powder obtained by pulverizing tea leaves, is used as a raw material for catechins
- the content of catechins is about 10% by mass. The amount is 10 times the compounding amount.
- the concentration of catechins in the catechin preparation is only about 30 to 40% by mass, and the desired amount of catechins is adjusted.
- the amount of the preparation must be added. The inventor believes that even when a large amount of catechin preparation is kneaded into the dough during the roasting process in the production of cereal foods, the content of catechins is reduced by exposure to high temperature and high pressure. I found it.
- the subject of this invention is providing the method of manufacturing the catechin high content cereal food excellent in quality. Moreover, the subject of this invention is providing the catechin high content cereal food excellent in such quality.
- the present inventor has found that by using a specific purified product of a plant extract containing catechins, a catechin aqueous solution with reduced viscosity can be prepared despite the sufficiently high concentration of catechins. . Furthermore, the present inventors have found that a cereal food having a high content of catechins and excellent quality can be easily obtained by blending this aqueous solution into a cereal food after molding.
- the present invention is to spray an aqueous solution of a purified product of a catechin-containing plant extract having a turbidity of 30 ° C. (formazine) or less after forming a cereal food into an aqueous solution having a solid content of 0.5% by mass.
- the present invention relates to a method for producing a cereal food containing catechins in an amount of 0.1% by mass or more based on the dry substance amount of cereal food. Further, the present invention provides a catechin produced by blending a purified product of a catechin-containing plant extract having a turbidity of 30 degrees (formazine) or less when an aqueous solution having a solid content of 0.5 mass% is used.
- the present invention relates to a cereal food containing 0.1% by mass or more based on the amount of dry matter of cereal food.
- a high-quality cereal food containing a high amount of catechins can be produced.
- the cereal food in the present invention is a food generally referred to as breakfast cereal (Ready to eat, Breakfast cereal), such as corn, rice, brown rice, wheat, barley, rye, buckwheat, buckwheat, buckwheat, etc.
- breakfast cereal Ready to eat, Breakfast cereal
- liquid food such as milk is added and heated or not heated. Often done.
- there is “baked confectionery” as a similar food in terms of using cereals as a raw material but this is a product category different from cereal food in that it is eaten as it is and is not provided as a meal.
- catechins mean non-polymer catechins, and non-epimeric catechins such as catechin, gallocatechin, catechin gallate, gallocatechin gallate (GCg); and epicatechin, epigallocatechin, epicatechin gallate, It is a general term for epi-catechins such as epigallocatechin gallate (EGCg).
- the purified product of a catechin-containing plant extract used in the present invention is a product obtained by further purifying an extract obtained from a plant containing catechins.
- the purified product contains what is called tannin, including its polymer, hydrolyzate, and other flavonoids.
- the content of tannin in the solid content of the purified catechin is preferably 40% by mass (hereinafter, “%” representing the composition means mass% unless otherwise specified), more preferably 40 to 99%, particularly 45%. From 80 to 80%, especially 50 to 70% is preferable from the viewpoint that catechins necessary for the expression of physiological action can be stably contained in the cereal.
- the content of catechins in the solid content in the purified catechin is preferably 35% or more, and more preferably 40 to 90%, particularly 45 to 80%. Is preferable in that it can be contained stably.
- catechin gallate, gallocatechin gallate, epicatechin gallate and epigallocatechin gallate are collectively referred to as non-polymerized catechin gallate bodies.
- the catechin purified product of the present invention preferably contains epigallocatechin gallate and / or its isomer and epicatechin gallate and / or its isomer.
- the gallate body rate in catechins is a numerical value represented by the percentage with respect to the total mass of these 4 types of total mass of 8 non-polymer catechins.
- the isomer of epigallocatechin gallate according to the present invention is gallocatechin gallate, and the isomer of epicatechin gallate is catechin gallate.
- the content of catechins in cereal food is 0.1% or more with respect to the amount of cereal food dry matter (that is, 0.1% or more in cereal food dry matter), preferably 0.2 to 10%, more preferably 0.21 to 5%, further 0.25 to 3%, especially 0.25 to 1.7% is preferable from the viewpoint of physiological effects.
- the amount of cereal food dry matter means the mass of cereal food after the cereal food is heated in a constant temperature dryer set at 105 ° C. for 2 hours and cooled to room temperature in a desiccator.
- the amount of catechins can be measured by high performance liquid chromatography under the conditions described in the examples, and the amount of tannin is measured using the iron tartrate method under the conditions described in the examples, using ethyl gallate as a standard solution. It can be measured by the converted amount of gallic acid.
- the purified catechin used in the present invention is solid, powder or liquid, and has a turbidity of 30 degrees (formazine) or less, further 25 degrees when it is an aqueous solution having a solid content of 0.5% (0.5% aqueous solution).
- cereal foods that contain catechins in an amount necessary for manifesting physiological effects in a stable and stable manner can be obtained easily, and the viscosity is low when spraying an aqueous solution.
- the purified catechin has an absorbance at 671.5 nm of 0.3 or less, more preferably 0.25 or less, particularly 0.15 or less when a cell having an optical path length of 10 mm is used in an aqueous solution having a solid content of 1.0% by mass.
- the viscosity of the purified catechin product in an aqueous solution having a solid content of 40% is preferably 200 mPa ⁇ s or less with a B-type viscometer at a temperature of 20 ° C., more preferably 5 to 160 mPa ⁇ s, particularly 10 to 60 mPa ⁇ s. It is preferable that s is a cereal food stably containing an amount of catechins necessary for the expression of physiological effects, and that sprayability when spraying an aqueous solution is good.
- the catechin purified product has a sum of the contents of (A) myricetin, (B) quercetin and (C) kaempferol (content of (A) + (B) + (C)) of 0.000001-5%, Further, 0.00001 to 3%, particularly 0.001 to 1.75%, and particularly 0.01 to 1.5% are preferable from the viewpoint of reducing the viscosity of the aqueous solution and improving the sprayability.
- the purified product of catechin has a sum of the contents of (D) epigallocatechin gallate and (E) gallocatechin gallate (content of (D) + (E)) of 15 to 95%, more preferably 18 to 40%. Particularly, 20 to 35% is preferable from the viewpoint of sprayability because of low viscosity.
- the purified product of catechin includes (A) myricetin, (B) quercetin and (C) kaempferol, and (D) epigallocatechin gallate and (E) gallocatechin gallate.
- the ratio (content of (A) + (B) + (C)) / (content of (D) + (E)) is 0.0001 to 0.1 (mass ratio). Therefore, it is preferable in terms of sprayability, and the ratio is more preferably 0.001 to 0.09, and particularly preferably 0.01 to 0.09.
- the contents of the components (A), (B), (C), (D) and (E) can be measured by high performance liquid chromatography under the conditions described in the examples after hydrolysis of the purified catechin product. it can.
- a purified product of a catechin-containing plant extract having a turbidity of 30 degrees (formazine) or less when an aqueous solution having a solid content of 0.5% is blended thus, cereal foods containing 0.1% or more can also be produced.
- the ratio of the sum of the components (A), (B) and (C) in the cereal food to the sum of the contents (D) and (E) ((A) + (B) + (C) content) / ((D) + (E) content) is preferably 0.0001 to 0.1 (mass ratio) from the viewpoint of obtaining a high-quality cereal food.
- the ratio is further preferably 0.001 to 0.09, particularly preferably 0.01 to 0.09.
- the purified product of catechin has a low viscosity when the content of (F) rutin is 0.0001 to 2%, more preferably 0.001 to 1.2%, particularly 0.01 to 1%. It is preferable from the point of sprayability.
- the content of component (F) can be measured by high performance liquid chromatography under the conditions described in the examples.
- Rutin is a kind of flavonol glycoside, in which ⁇ -rutinose (6-O- ⁇ -L-rhamnosyl-D- ⁇ -glucose) is bonded to the oxygen atom at the 3-position of quercetin.
- the catechin purified product according to the present invention has a caffeine content of 0.0001 to 10%, more preferably 0.001 to 7%, particularly 0.01 to 5.5%. From the viewpoint of reducing insomnia and the like.
- the content of caffeine can be measured by high performance liquid chromatography under the conditions described in the examples.
- the purified catechin used in the present invention may be any purified catechin-containing plant extract (hereinafter simply referred to as “plant extract”).
- plant extract examples of the plant include tea, grapes, apples, and soybeans. Is mentioned.
- Tea includes tea leaves such as green tea, oolong tea, black tea, etc. Among them, green tea is particularly preferable.
- a green tea extract is extracted from green tea.
- green tea extract examples include an extract obtained from green tea leaves. More specifically, the tea leaves produced as described above are genus Camellia, such as C.I. sinensis, C.I. Examples include tea leaves made from assamica and Yabukita seeds or hybrids thereof. Examples of the green tea include Sencha, Bancha, Gyokuro, Tencha, and roasted tea. Moreover, you may use the tea leaf which gave the carbon dioxide contact process of the supercritical state. As a method for obtaining a tea extract, conventional methods such as stirring extraction, column method, drip extraction and the like can be used. Moreover, you may add organic acids or organic acid salts, such as sodium ascorbate, to the water at the time of extraction beforehand.
- organic acids or organic acid salts such as sodium ascorbate
- the method of extracting in so-called non-oxidative atmosphere, ventilating boil degassing and inert gas, such as nitrogen gas, and removing dissolved oxygen.
- the extract thus obtained can be used as it is, dried or concentrated to prepare a purified product of catechin used in the present invention.
- the tea extract include liquid, slurry, semi-solid, and solid state.
- a concentrate obtained by dissolving or diluting the concentrate of the green tea extract in water or an organic solvent may be used, or the extract extracted from the tea leaves and the concentration of the green tea extract may be used. You may use together with the melt
- the green tea extract concentrate is obtained by concentrating an extract extracted from green tea leaves with hot water or a water-soluble organic solvent.
- JP-A-59-219384 and JP-A-4- This refers to those prepared by the methods described in JP-A-20589, JP-A-5-260907, JP-A-5-306279, and the like.
- commercially available crude catechin preparations such as “Polyphenone” manufactured by Tokyo Food Techno Co., “Theafuran” manufactured by Itoen Co., Ltd., “Sunphenon” manufactured by Taiyo Kagaku Co., Ltd. can be used as the concentrate of the solid green tea extract.
- what was extracted by the usual means can be used for catechin containing plant extracts other than a green tea extract.
- the purified catechin in the present invention is a plant extract, for example, a green tea extract as it is or in a state where it is dispersed or dissolved in water or an organic solvent aqueous solution, activated carbon, acid clay and / or activated clay (hereinafter referred to as “acid clay, etc.”). It can also be produced by contacting with a filter aid or the like.
- the order in which the plant extract is brought into contact with activated carbon, acid clay, etc., and optionally a filter aid is not particularly limited.
- a plant extract is dispersed or dissolved in water or an organic solvent aqueous solution, and then activated carbon, acid clay, etc., and if desired, a filter aid or the like are added and contacted simultaneously
- water or organic Activated carbon, acid clay, etc. and filter aids, etc. are dispersed in a solvent aqueous solution, and if desired, a plant extract is added and contacted therewith.
- the pH it is preferable to adjust the pH to a range of 4 to 6 in order to obtain a purified catechin product from which non-polymer catechins are efficiently extracted.
- an organic acid such as citric acid, lactic acid, tartaric acid, succinic acid, malic acid, or the like, and a mass ratio of organic acid to non-polymer catechins (organic acid / non-polymer catechins) is 0.01. It can be added in the range of ⁇ 0.20.
- the contact treatment may be performed by any method such as a batch method or continuous treatment using a column.
- the contact method between a plant extract and activated carbon may be performed by a method such as continuous treatment using an activated carbon column.
- powdered activated carbon etc. is added and stirred, and after selectively adsorbing impurities, a method of obtaining a filtrate from which impurities have been removed by filtration operation or by continuous treatment using a column packed with granular activated carbon etc.
- a method of adsorbing impurities is employed.
- the organic solvent used for the purification of the plant extract is preferably a water-soluble organic solvent, and examples thereof include alcohols such as methanol and ethanol, ketones such as acetone, and esters such as ethyl acetate. In view of the use of ethanol, ethanol is preferred.
- examples of water include ion-exchanged water, tap water, natural water and the like, and ion-exchanged water is particularly preferable from the viewpoint of taste.
- the mixing mass ratio of organic solvent to water (organic solvent / water) is preferably 60/40 to 97/3, more preferably 60/40 to 75/25, and particularly preferably 85/15 to 95/5.
- the ratio of the plant extract to water or the organic solvent aqueous solution is 10 to 40 parts by weight, more preferably 10 to 30 parts by weight, especially 10 to 30 parts by weight, based on 100 parts by weight of the water or organic solvent aqueous solution. It is preferable to add 15 to 30 parts by mass because the plant extract can be efficiently processed.
- the contact treatment is preferably provided with an aging time of about 10 to 180 minutes, and these treatments can be carried out at 10 to 60 ° C., particularly preferably 10 to 50 ° C., more preferably 10 to 40 ° C.
- the activated carbon used for the contact treatment is not particularly limited as long as it is generally used at an industrial level.
- the pore volume of the activated carbon is preferably 0.01 to 0.8 mL / g, particularly preferably 0.1 to 0.8 mL / g.
- the specific surface area is preferably in the range of 800 to 1600 m 2 / g, particularly 900 to 1500 m 2 / g.
- These physical property values are values based on the nitrogen adsorption method.
- Activated carbon is preferably added in an amount of 0.5 to 8 parts by weight, particularly 0.5 to 3 parts by weight, based on 100 parts by weight of water or an organic solvent aqueous solution, in terms of low impurity removal efficiency and low cake resistance in the filtration step. .
- Both acidic clay and activated clay used for the contact treatment contain SiO 2 , Al 2 O 3 , Fe 2 O 3 , CaO, MgO, etc. as general chemical components, but SiO 2 / Al 2 O. It is preferable that the 3 ratio is 3 to 12, particularly 4 to 9, in terms of molar ratio.
- a composition containing 2 to 5% Fe 2 O 3 , 0 to 1.5% CaO and 1 to 7% MgO is preferable.
- Activated clay is a naturally occurring acidic clay (montmorillonite clay) treated with a mineral acid such as sulfuric acid, and is a compound having a porous structure having a large specific surface area and adsorption capacity.
- the acid clay is further acid-treated to change the specific surface area, improve the decolorization ability and change physical properties.
- the specific surface area of acid clay or activated clay varies depending on the degree of acid treatment, etc., but is preferably 50 to 350 m 2 / g, and pH (5% suspension) is 2.5 to 8, particularly 3.6 to 7.
- the acid clay commercially available products such as Mizuka Ace # 600 (trade name, manufactured by Mizusawa Chemical Co., Ltd.) can be used.
- activated clay commercial items, such as Galeon Earth V2 (trade name, manufactured by Mizusawa Chemical Co., Ltd.), for example, can be used.
- the acid clay or the like is preferably added in an amount of 2.5 to 25 parts by mass, particularly 2.5 to 15 parts by mass with respect to 100 parts by mass of water or an organic solvent aqueous solution. If the amount of acid clay or the like is too small, the caffeine removal efficiency tends to decrease, and if too large, the cake resistance in the filtration step tends to increase.
- the filter aid used for the contact treatment is not particularly limited as long as it is generally used at an industrial level, such as diatomaceous earth, and examples thereof include Solka floc (trade name, manufactured by Imazu Yakuhin Kogyo), Silica 100F-A (product). Commercial products such as name, made of central silica) can be used.
- the temperature when separating activated carbon or the like from water or an organic solvent aqueous solution is preferably ⁇ 15 to 78 ° C., more preferably 5 to 40 ° C. If the temperature is out of this range, the separability may be inferior and the properties of the solution may change.
- a known technique can be applied as the separation method. For example, in addition to a so-called filter separation or centrifugation, separation by passing through a column packed with particulate matter such as activated carbon may be used.
- the plant extract can be treated with an enzyme having tannase activity if it is desired to further reduce the bitterness.
- tannase is preferred.
- tannase obtained by culturing tannase-producing bacteria belonging to the genus Aspergillus, Penicillium or Rhizopus. Of these, those derived from Aspergillus oryzae are preferred.
- pectinase PL Amano manufactured by Amano Enzyme
- hemicellulase amano 90 manufactured by Amano Enzyme
- tannase KTFH manufactured by Kikkoman
- the enzyme treatment having tannase activity performed in the present invention is preferably performed by tannin acylhydrase EC 3.1.1.20 or the like.
- tannin acylhydrase EC 3.1.1.20 or the like.
- brand name "Tannase” product made by Kikkoman Co., Ltd., tannase "Sankyo” product made by Sankyo Co., Ltd., etc. are mentioned.
- the enzyme having tannase activity preferably has an enzyme activity of 500 to 100,000 U / g. If it is 500 U / g or less, a large amount of enzyme is required for treatment within an industrially limited time. If it is 100,000 U / g or more, the enzyme reaction rate is too high, and it becomes difficult to control the reaction system.
- 1 Unit represents the amount of enzyme that hydrolyzes 1 micromole of an ester bond contained in tannic acid in water at 30 ° C.
- having tannase activity has activity of degrading tannin, and any enzyme can be used as long as it has this activity.
- the concentration of non-polymer catechins when treated with an enzyme having tannase activity is preferably 0.1 to 22%, more preferably 0.1 to 15%, particularly preferably 0.5 to 10%, and even more preferably. Is 0.5 to 3%.
- An enzyme having tannase activity is added to 1 g of non-polymer catechins in the plant extract, preferably 1 to 300 Units, more preferably 3 to 200 Units, particularly preferably 5 to 150 Units.
- the temperature of the enzyme treatment is preferably 0 to 70 ° C., at which optimal enzyme activity can be obtained, more preferably 0 to 60 ° C., and particularly preferably 5 to 50 ° C.
- the enzyme deactivation temperature is preferably 70 to 100 ° C., and the retention time is preferably 10 seconds to 20 minutes. If the inactivation temperature is too low, it is difficult to inactivate the enzyme sufficiently in a short time, so the reaction proceeds, and the enzyme reaction cannot be stopped within the range of the desired non-polymer catechin gallate ratio. . Further, if the retention time is too short after reaching the deactivation temperature, it is difficult to deactivate the enzyme activity sufficiently, and the enzyme reaction proceeds. Further, if the holding time is too long, non-epimerization of non-polymer catechins may occur, which is not preferable.
- the deactivation method of the enzyme reaction can be stopped by heating in a batch system or a continuous system such as a plate heat exchanger.
- the plant extract can be cleaned by an operation such as centrifugation.
- the obtained catechin purified product into cereal food it may be blended at the same time as the raw material of flour, but it is possible to contain catechins after molding of cereal food by heat such as steaming or roasting process It is preferable from the point which can prevent the fall of the kind content.
- the molding of the cereal food includes the steps of steaming, cooling, pressing, molding, expanding, drying and roasting the cereal raw material, but the formulation of the purified catechin finished the roasting step from the above points. The latter is more preferable.
- a method of containing the cereal food after molding a method of using a purified catechin product as an aqueous solution and spraying the catechin purified product on the molded cereal food is preferable in terms of quantitativeness and stability.
- the spray treatment may be performed by dispersing or dissolving the catechin purified product in water and spraying it on the surface of the cereal food after molding using a normal spraying device.
- a conveyor belt system for spraying cereal foods placed on a conveyor belt a rotating drum system for spraying cereal foods moving in a rotating drum, and the like can be mentioned.
- the concentration of catechins in the catechin purified product aqueous solution is 1 to 50%, more preferably 5 to 40%, especially 9 to 35%, which prevents softening and aggregation of cereal foods and ease of drying after spraying. It is preferable in that catechin is highly contained in the cereal food.
- the spray amount of the catechin aqueous solution during the spray treatment is preferably 0.2 to 10 g, more preferably 0.3 to 6 g, particularly 0.5 to 5 g with respect to 100 g of cereal food. And it is preferable from the point which prevents aggregation, the ease of drying after spraying, and the high content of catechin in the cereal food.
- the spray amount of the catechin aqueous solution with respect to 100 g of cereal foods becomes the adhesion amount of the catechin aqueous solution with respect to 100 g of cereal foods.
- the form of the cereal food according to the present invention is not particularly limited, and examples thereof include flaked cereal, puffed cereal, shredded cereal, extruded expanded cereal, granola and granola-like food.
- the method for producing a cereal food of the present invention can be produced according to a production method adapted to the form of the cereal food, except when catechins are contained. That is, in order to produce a cereal food, the cereal raw material may be steamed, cooled, pressed, shaped, expanded, dried, roasted, and the like by conventional methods.
- the main ingredient of cereal foods is various cereals, but there are two forms: grain and flour.
- the grain may be used as it is or may be used in combination with flour.
- flour When mixing grain and flour, or when using only flour, it is formed into pellets (extruded pellets) with a cooking extruder.
- the cereals used in the present invention include corn, rice, brown rice, wheat, barley, rye, oats, pigeons, bare oats, buckwheat, buckwheat, millet, millet. , Kyan (Miro), Amaranth.
- beans such as soybeans, red beans, green peas, broad beans, and beans are also included.
- the raw material of the cereal food in the present invention may be only the above cereals, etc., but if necessary, emulsifiers, binders, sugars, natural or artificial sweeteners, chocolate, cocoa, salt, seasonings, spices, fats and oils, coloring agents. , Dried vegetables, dried fruits, nuts, vitamins, mineral additives, dietary fiber, protein, etc. can be added.
- emulsifiers binders, sugars, natural or artificial sweeteners, chocolate, cocoa, salt, seasonings, spices, fats and oils, coloring agents.
- emulsifier examples include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester and the like. These emulsifiers have the effect of preventing cereal grains from adhering during production. In addition, friction is reduced during granulation by an extruder and it becomes difficult to break excessively, and adhesion of the granulated materials after granulation can be prevented.
- starch, gums and thickeners can be used, and these may be added in a small amount.
- the fat include corn oil, sesame oil, soybean oil, wheat germ oil, coconut oil, rapeseed oil, sunflower oil, and cottonseed oil.
- Sugars include monosaccharides, disaccharides, and polysaccharides such as glucose, fructose, lactose, sucrose, maltose, xylose, ribose, mannose, sorbitol, dextrin, reduced dextrin, etc., one or more of these. Used in. Alternatively, honey, maple sugar, candy, etc. can be used as well.
- stevia, saccharin sodium or calcium salt, cyclamate, aspartame and the like can be used in combination with natural or artificial sweeteners.
- the saccharide is used in a ratio of 10 to 50 parts, preferably 20 to 40 parts, per 100 parts of flakes. This amount can be appropriately sensitized depending on the type of raw cereal and the properties of the final product to be obtained.
- dried vegetables, carrots, spinach and the like can be used. Examples of dried fruits include apples, raisins, strawberries, and papayas.
- nuts such as almonds, pine nuts, walnuts, and other cocoa such as cocoa mass and cocoa butter can be used.
- Vitamins such as vitamin A, vitamin B group, vitamin C, vitamin D, vitamin E, niacin; minerals such as inorganic iron, heme iron, calcium, potassium, magnesium, zinc, copper, selenium, manganese, cobalt, iodine, phosphorus Class: Dietary fibers such as indigestible dextrin, crystalline cellulose, apple fiber, wheat bran, rice bran, corn bran and wood fiber are used.
- Dietary fibers such as indigestible dextrin, crystalline cellulose, apple fiber, wheat bran, rice bran, corn bran and wood fiber are used.
- the protein may be a vegetable protein or an animal protein.
- powders such as soybean protein and wheat protein are particularly preferable.
- animal proteins meat powder, milk casein, and egg white powder are particularly preferable. Used.
- Non-polymer catechins were measured by diluting a catechin preparation (catechin-containing plant extract or purified product thereof) with distilled water, filtering with a filter (pore size: 0.8 ⁇ m), then Shimadzu Corporation high performance liquid chromatograph. Equipped with a packed column L-column TM ODS (4.6 mm ⁇ ⁇ 250 mm: manufactured by Chemicals Evaluation and Research Institute), and a column temperature of 35 ° C. using a chromatography (model SCL-10AVP) This was performed by a gradient method using liquid A and liquid B.
- the mobile phase A solution was a distilled aqueous solution containing 0.1 mol / L of acetic acid and the acetonitrile solution containing 0.1 mol / L of B solution acetic acid, the sample injection amount was 20 ⁇ L, and the UV detector wavelength was 280 nm.
- Tannin was measured by the iron tartrate method, using ethyl gallate as a standard solution, and as a converted amount of gallic acid. (Reference: “Green Tea Polyphenol” Functional Material Effective Use Technology Series No. 10 for Food and Drink). 5 mL of a sample was developed with 5 mL of iron tartrate standard solution, dissolved in 25 mL with a phosphate buffer solution, absorbance was measured at 540 nm, and tannin was determined from a calibration curve with ethyl gallate. Preparation of iron tartrate standard solution: 100 mg of ferrous sulfate heptahydrate and 500 mg of sodium / potassium tartrate were made up to 100 mL with distilled water. Preparation of phosphate buffer: 1/15 mol / L disodium hydrogen phosphate solution and 1/15 mol / L sodium dihydrogen phosphate solution were mixed and adjusted to pH 7.5.
- the sample solution was filtered with a filter (0.45 ⁇ m), a high-performance liquid chromatograph (model Waters 2695, manufactured by WATERS) was used, a column (Shimpach VP ODS, 150 ⁇ 4.6 mm ID) was mounted, and the column temperature was 40 ° C. And analyzed by the gradient method.
- the mobile phase A solution was a distilled aqueous solution containing 0.05% phosphoric acid
- the B solution was a methanol solution
- the flow rate was 1 mL / min
- the sample injection amount was 10 ⁇ L
- the UV detector wavelength was 368 nm.
- the gradient conditions are as follows. Time (minutes) Liquid A concentration (volume%) Liquid B concentration (volume%) 0.0 95 5 20.0 80 20 40.0 30 70 41.0 0 100 46.0 0 100 47.0 95 5 60.0 95 5
- the retention time for caffeine was 27.2 minutes. From the area% obtained here, mass% was obtained from a standard substance.
- turbidity was measured according to JIS K0400-9-10 (water quality-turbidity measurement).
- the measuring device used was a haze / transmittance meter (HM-150, integrating sphere type, manufactured by Murakami Color Research Laboratory), and an absorption cell of 10 mm.
- a calibration curve was prepared by diluting a formazin standard solution (400 degrees) (manufactured by Kanto Chemical Co., Inc.) [5 to 100 degrees (formazine)].
- Viscosity was measured using a B-type viscometer (20 ° C.), and the average of three measurements was taken as the measured value. The measurement sample was previously stirred for several hours with a rotary stirrer and dissolved sufficiently.
- activated carbon Karl Coal GLC, trade name
- acidic clay Mizuka Ace # 600, trade name, manufactured by Mizusawa Chemical Co., Ltd.
- the catechin preparation (v) is POL-JK (light green, manufactured by Mitsui Norin), and the catechin preparation (vi) is polyphenone 70A (red brown, manufactured by Mitsui Norin).
- Catechin preparations (ii) to (iv) were prepared by blending catechin preparations (i) and (v).
- the component analysis values are shown in Table 1.
- the catechin preparations (i), (ii), (iii), and (vi) have a 0.5% solid content aqueous solution with a turbidity of 30 degrees (formazin) or less.
- the turbidity of a 5% aqueous solution was as low as 1 degree (formazine) or less.
- the turbidity of the aqueous solution with a solid content of 0.5% was 30 degrees (formazine) or more.
- the sprayability of the aqueous solution of the catechin preparation was evaluated according to the following criteria. The results are shown in Table 2.
- the corn flakes were transferred to a disposable aluminum bat (Aluminum bat No. 3, manufactured by ASONE) and weighed to determine the amount of catechin preparation aqueous solution attached. The amount of the kind was determined.
- the sprayed corn flakes were placed in an oven preheated to 110 ° C. for 15 minutes together with the disposable aluminum bat and dried by heating.
- the quality of the obtained cereal food was evaluated according to the following criteria. After the evaluation, the cereal food is heated in a constant temperature dryer set at 105 ° C. for 2 hours, cooled in the desiccator until it returns to room temperature, and the mass of the cereal food is measured. The amount was determined. The results are shown in Table 2.
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Abstract
Description
カテキン類を酸化防止剤として使用する場合は、粗カテキン製剤であればシリアル食品に0.1~0.2質量%添加することでその目的は達成される。
シリアル食品にカテキン類を配合する方法としては、シリアル食品製造の際に、生地にカテキン類を練り込むことが考えられる。しかし、カテキン類の原料として茶葉を微粉化した固体粉末である抹茶を用いた場合、そのカテキン類含有量は約10質量%前後であるため、シリアル食品への抹茶の配合量は、所望するカテキン類の配合量の10倍量にもなる。また、カテキン類の原料として茶葉より抽出して乾燥した市販のカテキン製剤を用いる場合でも、カテキン製剤中のカテキン類の濃度は30~40質量%程度にすぎず、所望するカテキン類の配合量に対して数倍量の製剤を配合しなければならない。
本発明者は、シリアル食品の製造における焙焼の過程で、生地にカテキン製剤を多量に練りこんでも、カテキン類が高温・高圧に曝されることにより、その含有量が減少してしまうことを見い出した。
本発明の課題は、品質に優れたカテキン類高含有シリアル食品を製造する方法を提供することにある。また、本発明の課題は、そのような品質に優れたカテキン類高含有シリアル食品を提供することにある。
また、本発明は、固形分0.5質量%の水溶液としたときの濁度が30度(ホルマジン)以下であるカテキン類含有植物抽出物の精製物を配合して製造される、カテキン類をシリアル食品乾物質量に対して0.1質量%以上含有するシリアル食品に関する。
緑茶抽出物として、茶葉から抽出した抽出液以外に、緑茶抽出物の濃縮物を水又は有機溶媒に溶解又は希釈したものを用いてもよいし、茶葉から抽出した抽出液と緑茶抽出物の濃縮物の溶解又は希釈液とを併用してもよい。
ここで、緑茶抽出物の濃縮物とは、緑茶葉から熱水又は水溶性有機溶媒により抽出された抽出物を濃縮したものであり、例えば、特開昭59-219384号公報、特開平4-20589号公報、特開平5-260907号公報、特開平5-306279号公報等に記載されている方法により調製したものをいう。具体的には、市販の東京フードテクノ社製「ポリフェノン」、伊藤園社製「テアフラン」、太陽化学社製「サンフェノン」等の粗カテキン製剤を固体の緑茶抽出物の濃縮物として用いることもできる。
また、緑茶抽出物以外のカテキン含有植物抽出物は、通常の手段により抽出されたものが使用できる。
有機溶媒と水との混合質量比(有機溶媒/水)は、好ましくは60/40~97/3、さらに好ましくは60/40~75/25、特に好ましくは85/15~95/5とするのが、非重合体カテキン類の抽出効率、植物抽出物の精製効率等の点で好ましい。
植物抽出物と、水又は有機溶媒水溶液との割合は、水又は有機溶媒水溶液100質量部に対して、植物抽出物(乾燥質量換算)を10~40質量部、さらに10~30質量部、特に15~30質量部添加して処理するのが、植物抽出物を効率よく処理できるので好ましい。
接触処理に用いる活性炭としては、一般に工業レベルで使用されているものであれば特に制限されず、例えば、ZN-50(北越炭素社製)、クラレコールGLC、クラレコールPK-D、クラレコールPW-D(クラレケミカル社製)、白鷲AW50、白鷲A、白鷲M、白鷲C(武田薬品工業社製)等の市販品(いずれも商品名)を用いることができる。
活性炭の細孔容積は0.01~0.8mL/g、特に0.1~0.8mL/gが好ましい。また、比表面積は800~1600m2/g、特に900~1500m2/gの範囲のものが好ましい。なお、これらの物性値は窒素吸着法に基づく値である。
活性炭は、水又は有機溶媒水溶液100質量部に対して0.5~8質量部、特に0.5~3質量部添加するのが、不純物の除去効率、ろ過工程におけるケーク抵抗が小さい点で好ましい。
活性白土は天然に産出する酸性白土(モンモリロナイト系粘土)を硫酸等の鉱酸で処理したものであり、大きい比表面積と吸着能を有する多孔質構造をもった化合物である。酸性白土をさらに、酸処理することにより比表面積が変化し、脱色能の改良及び物性が変化することが知られている。
酸性白土又は活性白土の比表面積は、酸処理の程度等により異なるが、50~350m2/gであるのが好ましく、pH(5%サスペンジョン)は2.5~8、特に3.6~7のものが好ましい。例えば、酸性白土としては、ミズカエース#600(商品名、水澤化学社製)等の市販品を用いることができる。また、活性白土としては、例えば、ガレオンアースV2(商品名、水澤化学社製)等の市販品を用いることができる。
また、活性炭と、酸性白土等との割合は、質量比で活性炭1に対して1~10が好ましく、活性炭:酸性白土及び/又は活性白土=1:1~1:6であるのが好ましい。
酸性白土等は、水又は有機溶媒水溶液100質量部に対して2.5~25質量部、特に2.5~15質量部添加するのが好ましい。酸性白土等の添加量が少なすぎると、カフェイン除去効率が低下する傾向にあり、また多すぎるとろ過工程におけるケーク抵抗が大きくなる傾向にある。
接触処理に用いるろ過助剤としては、珪藻土など一般に工業レベルで使用されているものであれば特に制限されず、例えば、ソルカフロック(商品名、今津薬品工業製))、シリカ100F-A(商品名、中央シリカ製)等の市販品を用いることができる。
水又は有機溶媒水溶液から活性炭等を分離するときの温度は、-15~78℃、さらに5~40℃であるのが好ましい。この温度の範囲外であると、分離性が劣り、また溶液の性状に変化が見られるような場合がある。
分離方法は公知の技術が応用でき、例えば、いわゆるフィルター分離や遠心分離等の手法のほか、活性炭等の粒状物質が詰まったカラムを通すことでの分離等でもよい。
具体的には、タンナーゼ活性を有する酵素として市販品では、ペクチナーゼPLアマノ(天野エンザイム社製)、ヘミセルラーゼアマノ90(天野エンザイム社製)、タンナーゼKTFH(キッコーマン社製)等が利用できる。本発明で行うタンナーゼ活性を有する酵素処理、即ち酵素反応は、タンニンアシルヒドラーゼEC3.1.1.20などで行うことが好適である。市販品としては、商品名「タンナーゼ」キッコーマン(株)製及びタンナーゼ「三共」三共(株)製などが挙げられる。
タンナーゼ活性を有する酵素で処理するときの非重合体カテキン類の濃度は、好ましくは0.1~22%、さらに好ましくは0.1~15%、特に好ましくは0.5~10%、殊更好ましくは0.5~3%である。
酵素処理の温度は、最適な酵素活性が得られる0~70℃が好ましく、さらに好ましくは0~60℃、特に好ましくは5~50℃である。
酵素反応の失活方法は、バッチ式もしくはプレート型熱交換機のような連続式で加熱を行うことで停止することができる。又、タンナーゼ処理の失活終了後、遠心分離などの操作により植物抽出物を清浄化することができる。
また、噴霧処理する際のカテキン水溶液の噴霧量は、シリアル食品100gに対して0.2~10gが好ましく、さらに0.3~6g、特に0.5~5gとすることが、シリアル食品の軟化及び凝集防止、噴霧後の乾燥の容易性、シリアル食品中へカテキンを高含有させる点から好ましい。なお、シリアル食品100gに対するカテキン水溶液の噴霧量は、シリアル食品100gに対するカテキン水溶液の付着量となる。
また押出機による造粒時に摩擦が減り過度に壊れにくくなり、造粒後に造粒物どうしの付着が防止できる。
油脂としては、コーン油、ゴマ油、大豆油、小麦胚芽油、やし油、なたね油、ひまわり油、綿実油等が挙げられる。
糖類には、単糖類、二糖類、及び多糖類、例えばブドウ糖、果糖、乳糖、ショ糖、麦芽糖、キシロース、リボース、マンノース、ソルビトール、デキストリン、還元デキストリンなどが含まれ、これらは一種又は二種以上で使用される。又はハチミツ、メイプルシュガー、水あめなども同様に使用することができる。
天然又は人工甘味料には、例えばステビア、サッカリンのナトリウム塩又はカルシウム塩、シクラメート、アスパルテーム等も併用することができる。糖類はフレーク100部に対して10~50部、好ましくは20~40部の割合で使用される。この量は原料穀類の種類及び得ようとする最終製品の性質に応じて適宜増感せしめうるものである。
乾燥野菜としては、人参、ホウレンソウ等を使用することができる。
乾燥果物としては、リンゴ、レーズン、イチゴ、パパイヤ等が挙げられる。また、アーモンド、松の実、クルミ等のナッツ類、その他カカオマス、カカオバター等のカカオ類も用いることができる。
ビタミンA、ビタミンB群、ビタミンC、ビタミンD、ビタミンE、ナイアシン等のビタミン類;無機鉄、ヘム鉄、カルシウム、カリウム、マグネシウム、亜鉛、銅、セレン、マンガン、コバルト、ヨウ素、リン等のミネラル類;難消化性デキストリン、結晶セルロース、アップルファイバー、小麦ふすま、米糠、コーンブラン、木材繊維等の食物繊維が用いられる。また蛋白質としては、植物性蛋白質でも動物性蛋白質でもよいが、植物性蛋白質の中では特に大豆蛋白質、小麦蛋白質等の粉末が好ましく、動物性蛋白質の中では特に肉パウダー、ミルクカゼイン、卵白粉末が用いられる。
非重合体カテキン類の測定は、カテキン製剤(カテキン類含有植物抽出物又はその精製物)を蒸留水で希釈し、フィルター(孔径:0.8μm)でろ過後、島津製作所社製、高速液体クロマトグラフィー(型式SCL-10AVP)を用い、オクタデシル基導入液体クロマトグラフィー用パックドカラム L-カラムTM ODS(4.6mmφ×250mm:財団法人 化学物質評価研究機構製)を装着し、カラム温度35℃で、A液及びB液を用いたグラジエント法によって行った。移動相A液は酢酸0.1mol/L含有の蒸留水溶液、B液酢酸0.1mol/L含有のアセトニトリル溶液とし、試料注入量は20μL、UV検出器波長は280nmの条件で行った。
タンニンの測定は酒石酸鉄法により、標準液として没食子酸エチルを用い、没食子酸の換算量として求めた。(参考文献:「緑茶ポリフェノール」飲食料品用機能性素材有効利用技術シリーズNo.10)。試料5mLを酒石酸鉄標準液5mLで発色させ、リン酸緩衝液で25mLに定溶し、540nmで吸光度を測定し、没食子酸エチルによる検量線からタンニンを求めた。
酒石酸鉄標準液の調製:硫酸第一鉄・7水和物100mgと酒石酸ナトリウム・カリウム500mgを蒸留水で100mLとした。
リン酸緩衝液の調製:1/15mol/Lリン酸水素二ナトリウム溶液と1/15mol/Lリン酸二水素ナトリウム溶液を混合しpH7.5に調整した。
試料溶液をフィルター(0.45μm)でろ過し、高速液体クロマトグラフ(型式Waters2695、WATERS製)を用い、カラム(Shimpach VP ODS、150×4.6mmI.D.)を装着し、カラム温度40℃でグラジエント法により分析した。移動相A液はリン酸を0.05%含有する蒸留水溶液、B液はメタノール溶液とし、流速は1mL/分、試料注入量は10μL、UV検出器波長は368nmの条件で行った。なお、グラジエントの条件は、以下のとおりである。
時間(分) A液濃度(体積%) B液濃度(体積%)
0.0 95 5
20.0 80 20
40.0 30 70
41.0 0 100
46.0 0 100
47.0 95 5
60.0 95 5
(1)試料の加水分解
試料溶液5mLにメルカプトエタノール200μL、2N塩酸500μLを添加した。
その後、ドライブロックバス(アズワン社製)にて120℃で40分間加熱し、冷却した。
(2)分析
加水分解後の試料溶液中に存在しているミリセチン、ケルセチン及びケンフェロールを、高速液体クロマトグラフィーにより定量した。なお、定量はグラジエント法により行ったが、その分析方法は上記「ルチンの測定」と同じである。
(3)フラボノール類の総量
上記分析により定量されたミリセチン量、ケルセチン量及びケンフェロール量の総和として求めた。
下記の装置を使用した。
HPLC(日立製作所社製)
プロッター:D-2500,ディティクター:L-4200
ポンプ:L-7100,オートサンプラー:L-7200
カラム:lnertsil ODS-2、内径2.1mm×長さ250mm
サンプル注入量:10μL,流量:1.0mL/min
紫外線吸光光度計検出波長:280nm
溶離液A:0.1mol/L酢酸水溶液,溶離液B:0.1mol/L酢酸アセトニトリル溶液
濃度勾配条件(体積%)
時間(分) 溶離液A 溶離液B
0 97 3
5 97 3
37 80 20
43 80 20
43.5 0 100
48.5 0 100
49 97 3
62 97 3
ここで求めたエリア%から標準物質により質量%を求めた。
カテキン製剤を2~3g秤量し、105℃に設定した恒温槽に2時間入れた前後の質量差を水分量として、入れる前のカテキン製剤質量で水分量を割った値の百分率をカテキン製剤水分率とした。
試料約1gを秤量し、105℃で3時間以上乾燥させ、秤量し、下記式により算出した。
固形分=(乾燥後の質量/乾燥前の質量)×100
濁度の測定はJIS K0400-9-10(水質―濁度の測定)に従い行った。測定装置はヘーズ・透過率計(HM-150,積分球式,村上色彩技術研究所製)、吸収セル10mm、を用いた。ホルマジン標準液(400度)(関東化学社製)を希釈し[5~100度(ホルマジン)]検量線を作成した。固形分0.5%水溶液に調整した試料の散乱光の強度(τd)と全透過光の強度(τt)を測定し、τd/τt×100を算出し、検量線から試料の積分球濁度[度(ホルマジン)]を求めた。
日立分光光度計(U-3310)を用いて、サンプルの固形分1.0%水溶液試料の400~900nmの吸光度を、光路長10mmのディスポセル(PMMA製)を使用して測定した。その時の671.5nmの値を吸光度(Abs)とした。
粘度測定はB型粘度計(20℃)を用い3回の平均値を測定値とした。測定サンプルは、予め回転式撹拌機にて数時間攪拌し、充分に溶解した。
カフェイン含有カテキン類組成物(ポリフェノンHG、商品名、東京フードテクノ社製)100gを常温、250rpm攪拌条件下の95%エタノール水溶液490.9g中に懸濁させ、活性炭(クラレコールGLC、商品名、クラレケミカル社製)20gと酸性白土(ミズカエース#600、商品名、水澤化学社製)100gを投入後、約10分間攪拌を続けた。そして40%エタノール水溶液409.1gを10分間かけて滴下したのち、室温のまま約30分間の攪拌処理を続けた。その後、2号濾紙で活性炭及び沈殿物をろ過したのち、0.2μmメンブランフィルターによって再ろ過を行った。最後にイオン交換水200gをろ過液に添加し、40℃、25Torrでエタノールを留去し、これを凍結乾燥し、淡黄色粉末状のカテキン製剤(i)を得た。
上記カテキン製剤(i)~(vi)をイオン交換水に溶解し、表2に示した固形分濃度となるようにカテキン製剤水溶液を調製した。これをポンプ式スプレー容器(ニッコー製,PET-S(100mL))へ充填した。シリアル食品は市販品のコーンフレーク(日清シスコ製)を用いた。コーンフレーク20.00gをチャック付きポリエチレン袋(ユニパックH-4,(株)生産日本社)に入れ、ポンプ式スプレー容器にてカテキン水溶液をコーンフレークが均一に濡れるように噴霧した。
(1)カテキン製剤水溶液の噴霧性
3:霧状に噴霧可能で噴霧性が良好である。
2:水滴が発生し、噴霧性がやや不良である。
1:不溶物の目詰り又は高粘度のために噴霧できない。
シリアル食品に水分が吸収されて軟化する(ふやける)とシリアル食品同士が付着し、乾燥後に凝集する傾向にある。凝集したものは乾燥中又は乾燥後に一部槐砕されて粉砕物が生じる。そこで、乾燥前に軟化せず、乾燥後に凝集せず、また粉砕物が生じていない状態が高品質なものであるとし、その観点から次の基準にて評価を行った。
(乾燥前の状態)
3:良好(軟化しない)
2:やや不良(多少軟化する)
1:不良(軟化する)
(乾燥後の凝集状態)
3:良好(シリアル食品同士の凝集なし)
2:やや不良(多少シリアル食品同士の凝集あり)
1:不良(シリアル食品同士の凝集あり)
(乾燥後の粉砕物の量)
3:良好(粉砕物が少ない)
2:やや不良(粉砕物がやや多い)
1:不良(粉砕物が多い)
また、カテキン製剤(i)、(ii)、(iii)又は(vi)を用いると、これらの固形分40%もの高濃度の水溶液を噴霧してもコーンフレークが軟化しにくく、乾燥後でもシリアル食品同士の凝集が起り難く、また粉砕物の生成も少なかった。
一方、固形分0.5%水溶液の濁度が30度(ホルマジン)以上であるカテキン製剤(v)又は(iv)を固形分40%の水溶液として噴霧すると、コーンフレークの軟化が著しく、乾燥後にシリアル食品同士が凝集し、また粉砕物も多く生じた。
Claims (7)
- シリアル食品を成形後、固形分0.5質量%の水溶液としたときの濁度が30度(ホルマジン)以下であるカテキン類含有植物抽出物の精製物の水溶液を噴霧することを含む、カテキン類をシリアル食品乾物質量に対して0.1質量%以上含有するシリアル食品の製造方法。
- カテキン類含有植物抽出物の精製物の水溶液中のカテキン類濃度が1~50質量%である、請求項1記載のシリアル食品の製造方法。
- カテキン類含有植物抽出物の精製物の水溶液の噴霧量が、シリアル食品100gに対して0.2~10gである、請求項1又は2記載のシリアル食品の製造方法。
- カテキン類含有植物抽出物の精製物の固形分1.0質量%水溶液の、671.5nmにおける吸光度が0.3以下である請求項1~3のいずれか1項記載の製造方法。
- カテキン類含有植物抽出物の精製物の固形分40質量%水溶液の20℃における粘度が200mPa・s以下である請求項1~4のいずれか1項記載の製造方法。
- 固形分0.5質量%の水溶液としたときの濁度が30度(ホルマジン)以下であるカテキン類含有植物抽出物の精製物を配合して製造される、カテキン類をシリアル食品乾物質量に対して0.1質量%以上含有するシリアル食品。
- シリアル食品中の(A)ミリセチン、(B)ケルセチン及び(C)ケンフェロールの含有量の和と、(D)エピガロカテキンガレート及び(E)ガロカテキンガレートの含有量の和との比((A)+(B)+(C)の含有量)/((D)+(E)の含有量)が0.0001~0.1(質量比)である請求項6記載のシリアル食品。
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CN103719738A (zh) * | 2013-12-24 | 2014-04-16 | 王国清 | 一种富铬大米的生产方法 |
KR101631741B1 (ko) * | 2014-03-25 | 2016-06-17 | 정태진 | 체중조절용 시리얼 바의 제조방법 및 그 방법에 의해 제조된 시리얼 바 |
CN105795437B (zh) * | 2014-04-16 | 2019-03-26 | 南昌大学 | 一种降低大豆小麦制备酱油中呋喃生成的方法 |
CN105212042A (zh) * | 2014-06-30 | 2016-01-06 | 罗汉斐 | 一种小麦发酵营养食品及其制作方法 |
EP3185701A4 (en) * | 2014-08-29 | 2018-01-24 | Kemin Industries, Inc. | Delaying oxidation in food systems by use of lipid soluble tea catechins |
JP6877088B2 (ja) * | 2016-01-18 | 2021-05-26 | 株式会社クボタ | 米ペースト及び米ペーストの製造方法 |
CN113984744A (zh) * | 2021-10-14 | 2022-01-28 | 广东标铭农业科技有限公司 | 一种稻谷的酚类测定方法 |
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