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WO1996025053A1 - Stabilisateur pour substances oleagineuses physiologiquement actives - Google Patents

Stabilisateur pour substances oleagineuses physiologiquement actives Download PDF

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Publication number
WO1996025053A1
WO1996025053A1 PCT/JP1996/000235 JP9600235W WO9625053A1 WO 1996025053 A1 WO1996025053 A1 WO 1996025053A1 JP 9600235 W JP9600235 W JP 9600235W WO 9625053 A1 WO9625053 A1 WO 9625053A1
Authority
WO
WIPO (PCT)
Prior art keywords
oily
dha
preparation
calcium
substance
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP1996/000235
Other languages
English (en)
Japanese (ja)
Inventor
Kiyoshi Kumabe
Hiroyuki Yanaka
Takayuki Kondo
Jun Shirai
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Fujisawa Pharmaceutical Co Ltd
Original Assignee
Fujisawa Pharmaceutical Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Fujisawa Pharmaceutical Co Ltd filed Critical Fujisawa Pharmaceutical Co Ltd
Priority to US08/875,601 priority Critical patent/US5853761A/en
Publication of WO1996025053A1 publication Critical patent/WO1996025053A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A23B2/742—Organic compounds containing oxygen
    • A23B2/754—Organic compounds containing oxygen containing carboxyl groups
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A23L33/12—Fatty acids or derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L33/16—Inorganic salts, minerals or trace elements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a stabilizer for an oily bioactive substance and a preparation containing the same.
  • oily physiologically active substances such as DHA
  • methods of assisting ingestion include encapsulating them in capsules or adsorbing them on other powders and then coating them.
  • these are often inadequate in stability, or have large granules and tablets after processing, making them completely unsuitable for addition to general foods.
  • a method for forming a canola shell based on milk canopy is used to develop a chao (New Food Industry 1994, vol. 36, No. 9, 38— 42)
  • a chao New Food Industry 1994, vol. 36, No. 9, 38— 42
  • the present inventors have conducted intensive research to solve the above-mentioned problems. As a result, we have obtained new findings that calcium gluconate is extremely excellent as a stabilizer for oily bioactive substances. When used in combination with a matrix forming agent and / or a fixing agent, it was found that an extremely stable formulation without the above-mentioned problems could be obtained. Issued.
  • calcium dalconate is a relatively water-soluble calcium agent.
  • 100 g is added to one liter of water, about 30 g is dissolved, and 70 g is dissolved. The position is hazy.
  • an oily physiologically active substance is added to this liquid and stirred and emulsified, calcium that is not dissolved in water is adsorbed on the surface of the oil droplet to form a shell.
  • the dissolved calcium dalconate enters the gaps between the shell-forming particles and fills the holes.
  • a reticulated matrix-forming agent and / or a fixing agent further enhances the stability of the preparation. It has been found that a stable preparation without odor can be obtained even when the preparation obtained in this way is added to a linking agent or the like.
  • the oily bioactive substance used and applied in the present invention is an oily bioactive substance that has a peculiar off-flavor and off-flavor, and is unstable to enzymes, oxygen, light, heat, etc. Substances are mentioned as particularly preferred examples, such as DHA (docosahexaenoic acid) and EPA (eicosupenterpene). Polyunsaturated fatty acids), fat-soluble vitamins such as vitamin D, vitamin E and vitamin K, and carotines such as Are mentioned.
  • DHA, EPA, etc. are abundantly contained in fish oil and usually exist as triglycerides.However, when DHA and EFA are referred to in the present invention, DHA and EPA are also included. Includes glycerin esters (eg, triglycerides) of DHA and EPA, and estenore such as ethyl estenole.
  • glycerin esters eg, triglycerides
  • estenore such as ethyl estenole.
  • reticulated matrix-forming agent examples include minolec canoleum, minolec casein, or a hydrolyzate thereof [for example, casein and proteolytic enzymes (for example, Casein phosphopeptide (CPP) (CPP-I, CPP-II, CPP-III, etc.), which is a partially degraded product obtained by the action of phosphine) (New Food Industry Vol.35 No. .9 (1993), P. 1-8)), and polysaccharides such as actin.
  • minolec canoleum and CPP are reticulated matrices. It has a function of forming a matrix and also functions as a fixing agent, which will be described later, so that these can be used also as a network matrix forming agent and a fixing agent. You.
  • the fixing agent examples include a thickening agent (for example, CM starch, dextrin, pullulan, arabic gum, etc.) and a genole agent (for example, gelatin and carrageenan). , Alginate or the like alone or as a mixture).
  • the stabilizer for an oily bioactive substance comprising calcium or calcium gluconate or calcium dalconate and a reticulate matrix forming agent and a fixing agent according to the present invention is used as it is. It can be obtained by adding or mixing a preparation alone or with an arbitrary carrier to an oily physiologically active substance and preparing various preparations by a conventional method.
  • preparation containing an oily physiologically active substance examples include ordinary solid preparations such as powders (powder), spherical granules, fine granules, granules, tablets and capsules.
  • a dispersing agent such as xanthan gum, lecithin, yogurt, sucrose fatty acid ester, and glycerin fatty acid ester. Often.
  • the amount of calcium dalconate used is about 20-90% (% by weight, the same applies hereinafter), preferably about 50-90%, in the preparation.
  • the amount of the reticulated matrix forming agent is preferably 1 to 20%, and the amount of the fixing agent is preferably about 0.2 to 8%.
  • reticulated matrix forming agent for example, CPP
  • Mixing agents such as santum gum and lecithin
  • dispersants for example, CPP
  • an oily physiologically active substance for example, fish oil containing DHA
  • calcium dalconate and a fixing agent were added, and the mixture was passed through a vigorous stirring or high-pressure homogenizer (this).
  • the zeta level is set to not less than 30 mV, preferably to not less than 100 mV).
  • drying methods such as ordinary ventilation, vacuum, freezing, and spraying are applied.
  • Test Example 2 As in Test Example 1, the DHA-containing preparation of the present invention (the preparation obtained in Example 1) and the conventional preparation (same as in Test Example 1) were added. Jelly was produced, and the intensity of both fish odors was evaluated by sensory tests.
  • the fish odor to which the DHA preparation of the present invention is added is conventionally known. It was clearly improved compared to the known DHA preparation-added group.
  • Test example 3 The fish odor to which the DHA preparation of the present invention is added is conventionally known. It was clearly improved compared to the known DHA preparation-added group.
  • the DHA-containing preparation of the present invention (the preparation obtained in Example 1) and the conventional preparation (same as that in Test Example 1) were added to bean jam, respectively.
  • the soymilk to which the DHA-containing preparation of the present invention has been added has a distinctly lower fish odor and a higher concentration than the conventional preparation-added section. It can be seen that addition is possible.
  • the vitamin-E-containing preparation of the present invention (the preparation obtained in Example 4) and the conventionally known vitamin-E-containing preparation obtained by the following method were respectively added to milk and drink yolk. Addition of 1.25 g (100 mg as vitamin E) per 100 g of glut (Meiji Dairy Industries "Bulgaria no yogurt") to the beverage, without adding texture The plot was evaluated as a control. In addition, the formation of a precipitate was visually observed after the beverage was allowed to stand at 4 for 24 hours.
  • Example 4 Milk Calcium Powder ("Edible Ginseng Calcium Powder” manufactured by Health America, Inc.) was used instead of calcium dalconate as the shell-forming substance in Example 4.
  • a powder preparation containing vitamin E was produced in the same manner as in Example 4.
  • the test section to which the powder formulation containing vitamin E according to the present invention was added had a better texture and a precipitate was formed as compared with the powder formulation containing vitamin E produced by the conventional technique. It is said to be excellent in that it does not.
  • the DHA preparation of the present invention (the preparation obtained in Example 1) and the conventional preparation (the same as in Test Example 1) were placed in beakers, respectively, and opened for 2 months at 30 ° C and 90% humidity. After storage, the DHA content and peroxide value (P0V) were measured.
  • the DHA preparation of the present invention has better oxidative stability than conventional preparations.
  • the preparation according to the present invention is more excellent in masking properties and water affinity than the conventionally known preparations, and has no bad smell even when added to a drinking agent.
  • the preparation of the present invention can be used as the preparation itself or added to various foods. Especially since it does not generate a bad smell even when added to various beverages, it can be widely used in foods and drinks.
  • the preparation of the present invention since the preparation of the present invention has calcium supplementation and intestinal bifidobacteria activities in addition to the physiological action based on each physiologically active substance, it is useful as a health food. is there.
  • Casein hoshopeptide and Meiji CPP-I (trade name, manufactured by Meiji Seika Co., Ltd.) in 3,000 kg of purified water 160 kg, xanthan 1.3 kg of gum, 8.5 kg of lecithin, 1.8 kg of a mixture (9: 1) of gelatin and carrageenan as a fixing agent were mixed (stirred at 700-1.500 rpm), Dissolve. Then, 170 kg of DHA-containing fish oil (manufactured by Harima Chemicals, Inc., DHA content: 23%) is charged into the mixture, and pre-emulsified at a rotation speed of 2,000 to 5, OOOrpm.
  • Example 2 Production was carried out under the same conditions as in Example 1 except that 190 kg of purified fish oil containing 40% EPA was used instead of the DHA-containing fish oil in Example 1, and 845 kg of EPA-containing powder was obtained.
  • Example 2 Production was carried out in the same manner as in Example 1 except that 120 kg of soybean oil (manufactured by Rossch Co., Ltd.) containing 20% of ⁇ -carotin was used instead of the fish oil containing DHA in Example 1. 9 623 kg of powder containing rotin was obtained.
  • Minolec Calcium Powder (Health Way Co., Ltd.'s edible syrup powder) in 70 g of purified water as a matrix forming agent on the net , 0.04 g of xanthan gum, 0.25 g of lecithin and 1.2 g of dextrin are mixed and stirred.
  • One Ide was charged with bi data Mi emissions D 3 6.0 g in a mixture, you spare ⁇ to have use a high-speed host mode mixer.
  • Guru co Nsanka Honoré shea ⁇ beam powder 21.01 g was ⁇ fast e mode mixer, emulsion and hot-air dried, the bi data Mi emissions D 3 containing powder manufactured agent about 30 g Obtained.
  • 0.75 g of actin, 0.02 g of xanthan gum, 0.13 g of lecithin, and 0.6 g of sodium anoregate are mixed in 85 g of purified water, and mixed with stirring. Then, put 3.0 g of raw royal jelly into the mixture, and reserve with a high-speed homomixer? L. Finally, 10.5 g of canolecum dalconate powder was added, and the mixture was emulsified with a high-speed homomixer.The emulsion was dried with hot air to obtain about 13 g of a royal jelly-containing powder formulation. .
  • xanthan gum 0.04 g of xanthan gum, 0.25 g of lecithin, 6.0 g of fish oil containing DHA (DHA content 20%) in 70 g of purified water, 22.51 g of calcium dalconate powder and zera 1.2 g of a mixture of tin, punolen and K-carrageenan (13.2: 12.0: 1.3) And then emulsified with a high-speed homomixer. The solution was dried with hot air to obtain about 30 g of a DHA-containing powder preparation.
  • a stable preparation of an oily bioactive substance can be obtained by using calcium dalconate. Even if added, it is a stable formulation without odor and is useful.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Mycology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

La présente invention concerne une préparation solide comprenant une substance oléagineuse physiologiquement active, du gluconate de calcium, un agent de formation de matrice réticulée et un agent collant. Cette préparation stable ne dégage aucune odeur, même lorsqu'elle est ajoutée à des préparations buvables.
PCT/JP1996/000235 1995-02-13 1996-02-06 Stabilisateur pour substances oleagineuses physiologiquement actives Ceased WO1996025053A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
US08/875,601 US5853761A (en) 1995-02-13 1996-02-06 Stabilizing agent for oleaginous, physiologically active substances

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
JP2382495 1995-02-13
JP7/23824 1995-02-13
JP7/231127 1995-09-08
JP23112795 1995-09-08

Publications (1)

Publication Number Publication Date
WO1996025053A1 true WO1996025053A1 (fr) 1996-08-22

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ID=26361244

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP1996/000235 Ceased WO1996025053A1 (fr) 1995-02-13 1996-02-06 Stabilisateur pour substances oleagineuses physiologiquement actives

Country Status (1)

Country Link
WO (1) WO1996025053A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2000048475A1 (fr) * 1999-02-18 2000-08-24 Fujisawa Pharmaceutical Co., Ltd. Agent masquant

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH05137498A (ja) * 1991-11-21 1993-06-01 Nippon Oil & Fats Co Ltd 水産加工食品用変色防止剤
JPH05176712A (ja) * 1991-12-26 1993-07-20 Nippon Flour Mills Co Ltd カゼインホスホペプチドを含有する食品
JPH05244901A (ja) * 1991-03-08 1993-09-24 Nippon Flour Mills Co Ltd カゼインホスホペプチド含有食品
JPH06228589A (ja) * 1993-02-04 1994-08-16 Ueda Seiyu Kk 粉末状油脂およびその製造方法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH05244901A (ja) * 1991-03-08 1993-09-24 Nippon Flour Mills Co Ltd カゼインホスホペプチド含有食品
JPH05137498A (ja) * 1991-11-21 1993-06-01 Nippon Oil & Fats Co Ltd 水産加工食品用変色防止剤
JPH05176712A (ja) * 1991-12-26 1993-07-20 Nippon Flour Mills Co Ltd カゼインホスホペプチドを含有する食品
JPH06228589A (ja) * 1993-02-04 1994-08-16 Ueda Seiyu Kk 粉末状油脂およびその製造方法

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2000048475A1 (fr) * 1999-02-18 2000-08-24 Fujisawa Pharmaceutical Co., Ltd. Agent masquant
KR100809911B1 (ko) * 1999-02-18 2008-03-06 후소카가쿠코교 가부시키가이샤 마스킹제

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