JP2547153B2 - Food using chitosan as raw material and method for producing the food - Google Patents
Food using chitosan as raw material and method for producing the foodInfo
- Publication number
- JP2547153B2 JP2547153B2 JP4123391A JP12339192A JP2547153B2 JP 2547153 B2 JP2547153 B2 JP 2547153B2 JP 4123391 A JP4123391 A JP 4123391A JP 12339192 A JP12339192 A JP 12339192A JP 2547153 B2 JP2547153 B2 JP 2547153B2
- Authority
- JP
- Japan
- Prior art keywords
- chitosan
- food
- raw material
- red koji
- producing
- 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.)
- Expired - Lifetime
Links
- 229920001661 Chitosan Polymers 0.000 title claims description 41
- 235000013305 food Nutrition 0.000 title claims description 27
- 239000002994 raw material Substances 0.000 title claims description 13
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 239000002253 acid Substances 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 8
- 239000000243 solution Substances 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 2
- 239000011259 mixed solution Substances 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 238000005453 pelletization Methods 0.000 claims 1
- 238000010298 pulverizing process Methods 0.000 claims 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 235000019606 astringent taste Nutrition 0.000 description 5
- 239000000126 substance Substances 0.000 description 4
- 229920002101 Chitin Polymers 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 239000000052 vinegar Substances 0.000 description 3
- 235000021419 vinegar Nutrition 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 239000001506 calcium phosphate Substances 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- -1 sucrose ester Chemical class 0.000 description 2
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 2
- 229940078499 tricalcium phosphate Drugs 0.000 description 2
- 229910000391 tricalcium phosphate Inorganic materials 0.000 description 2
- 235000019731 tricalcium phosphate Nutrition 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000012670 alkaline solution Substances 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 230000000850 deacetylating effect Effects 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- BEJNERDRQOWKJM-UHFFFAOYSA-N kojic acid Chemical compound OCC1=CC(=O)C(O)=CO1 BEJNERDRQOWKJM-UHFFFAOYSA-N 0.000 description 1
- 229960004705 kojic acid Drugs 0.000 description 1
- WZNJWVWKTVETCG-UHFFFAOYSA-N kojic acid Natural products OC(=O)C(N)CN1C=CC(=O)C(O)=C1 WZNJWVWKTVETCG-UHFFFAOYSA-N 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000002540 macrophage Anatomy 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
Landscapes
- Jellies, Jams, And Syrups (AREA)
Description
【０００１】[0001]
【産業上の利用分野】この発明は、高分子多糖類である
キトサンを原材料とした食品、及びその食品の製造方法
に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food using chitosan, which is a high molecular polysaccharide, as a raw material, and a method for producing the food.
【０００２】[0002]
【従来の技術】キチン・キトサンが人間の生体のマクロ
ファージ活性を高めることは、既に医学的に証明されて
いる。キチンは、カニ、エビの殻より抽出される。ま
た、キトサンは、キチンを脱アセチル化することにより
得られる。このキトサンの化学的性質としては、水、ア
ルコール、アルカリ溶液に安定で溶解せず、希酸にしか
溶解しない。2. Description of the Related Art It has already been medically proven that chitin / chitosan enhances macrophage activity in the human body. Chitin is extracted from crab and shrimp shells. Further, chitosan is obtained by deacetylating chitin. The chemical properties of this chitosan are stable and insoluble in water, alcohol, and alkaline solutions, but only in dilute acid.
【０００３】ところが、一般的な食用酸（食酢、乳酸、
リンゴ酸等）にキトサンを溶解した場合、強い渋味を呈
し、食用には不適当であった。そのため、従来、キトサ
ンを原材料とした食品は、酸に溶解させることなく粉末
にして、錠剤化またはカプセル化したものしか存在しな
かった。しかしながら、錠剤あるいはカプセルの場合、
キトサンの粉末を使用しているので、経口摂取しても消
化、吸収が不充分であるという課題を有する。However, common edible acids (vinegar, lactic acid,
When chitosan was dissolved in (malic acid, etc.), it had a strong astringency and was unsuitable for food. Therefore, conventionally, only foods made from chitosan as a raw material were powdered without being dissolved in an acid, and were tableted or encapsulated. However, in the case of tablets or capsules,
Since chitosan powder is used, it has a problem that digestion and absorption are insufficient even if it is orally ingested.
【０００４】また、この課題に着目して、発明者は、特
願平２−３１０２９６号に示されるキトサン溶解物質を
発明している。このキトサン溶解物質は、キトサンをコ
ウジ酸に溶解したものであり、ゼリー状を呈した食品で
あるが、この食品にあっても渋味を幾分か有しており、
さらにこの食品は長期間保存すると、ゼリー状がゲル化
して食用に供することができなくなるという課題を有す
る。Further, focusing on this problem, the inventor has invented a chitosan-dissolving substance disclosed in Japanese Patent Application No. 2-310296. This chitosan-dissolved substance is a product in which chitosan is dissolved in kojic acid, which is a jelly-like food, but this food also has some astringency.
Furthermore, when this food is stored for a long period of time, there is a problem that the jelly gels and cannot be used for food.
【０００５】[0005]
【発明が解決しようとする課題】そこで、この発明は、
上記従来のキトサン粉末を経口摂取しても消化、吸収が
充分でないという課題を解決しようとするものであり、
キトサンを経口摂取した場合に、より消化、吸収され易
い状態に加工することによって、キトサンの摂取量を増
加させることを目的としている。SUMMARY OF THE INVENTION Therefore, the present invention
Even if the above-mentioned conventional chitosan powder is ingested orally, it is intended to solve the problem that digestion and absorption are insufficient.
The purpose is to increase the intake of chitosan by processing it so that it is more easily digested and absorbed when orally taken.
【０００６】さらに、上記キトサンを溶解したゼリー状
食品が、渋味を呈し、また経日的に変化を起こしてゲル
化するために食用には不適当であるという課題を解決し
ようとするものであり、健康食品として、さらに他の一
般の食品に混入、混合し易くし、経口摂取を容易にする
ことを目的としている。Further, the above-mentioned jelly-like food in which chitosan is dissolved exhibits an astringent taste, and changes over time to cause gelation, which is not suitable for edible use. Therefore, it is intended to make it easier to mix and mix with other general foods as a health food and to facilitate oral intake.
【０００７】[0007]
【課題を解決するための手段】そのため、この発明に係
るキトサンを原材料とした食品は、食用酸及び紅コウジ
エキスにキトサンを溶解した後、乾燥させたものとして
いる。そして、好ましくは、乾燥後、粉末化、顆粒化、
またはペレット化したものとしている。この発明に係る
キトサンを原材料とした食品の製造方法は、食用酸及び
紅コウジエキスを水に加え混合する工程、前記混合液に
キトサンを加え攪拌溶解する工程、前記溶解液を濾過し
不溶解物を除去した後、乾燥する工程、を備えたものと
している。Therefore, the food of the present invention containing chitosan as a raw material is obtained by dissolving chitosan in edible acid and red koji extract and then drying. And, preferably, after drying, powdered, granulated,
Or pelletized. The method for producing a food using chitosan as a raw material according to the present invention includes a step of adding edible acid and red koji extract to water, mixing, a step of stirring and dissolving chitosan in the mixed solution, and a solution obtained by filtering the dissolved solution. And then drying.
【０００８】前記食用酸としては、食酢、乳酸、リンゴ
酸等が好ましい。さらに、前記紅コウジエキスは、紅コ
ウジを発酵させて生成したものを使用している。なお、
乾燥方法は、特に限定されることなく、任意の乾燥方法
を採用することができる。The edible acid is preferably vinegar, lactic acid, malic acid and the like. Further, the red koji extract is obtained by fermenting red koji. In addition,
The drying method is not particularly limited, and any drying method can be adopted.
【０００９】[0009]
【作用】この発明に係るキトサンを原材料とした食品
は、紅コウジエキスとの相乗作用により、渋味を呈さ
ず、しかも経口時により一層溶解する。この発明に係る
キトサンを原材料とした食品の製造方法は、紅コウジエ
キスが有する溶解特性により、キトサンをより一層溶解
することができる。The food of the present invention containing chitosan as a raw material does not exhibit an astringent taste due to the synergistic action with the red koji extract, and is further dissolved by oral administration. In the method for producing a food using chitosan as a raw material according to the present invention, chitosan can be further dissolved due to the solubility characteristics of red koji extract.
【００１０】[0010]
【実施例】以下、この発明に係るキトサンを原材料とし
た食品を、その製造方法にしたがって詳細に説明する。 （実施例１）食酢２０Ｋｇと紅コウジエキス２Ｋｇを水
３リットルに加えよく混合した後、キトサン（ヤヱガキ
醗酵技研製）１Ｋｇを加え３０分攪拌溶解する。溶解液
は、その後濾過を行って不溶解物を除去し、スプレード
ラインにて乾燥粉末とした。この時の収量は１２Ｋｇ
で、キトサンの含有量は８％であった。 （実施例２）乳酸２Ｋｇと紅コウジエキス２Ｋｇを水８
リットルに加えよく混合した後、キトサン（ヤヱガキ醗
酵技研製）２Ｋｇを加え３０分攪拌溶解する。溶解液
は、その後濾過を行って不溶解物を除去し、凍結乾燥す
る。乾燥物については、粉砕し粉末とした。この時の収
量は１３．３Ｋｇで、キトサンの含有量は１５％であっ
た。 （実施例３）実施例１で得た粉末１０Ｋｇに、乳糖１Ｋ
ｇ、ショ糖エステル０．３Ｋｇ、第三リン酸カルシウム
０．２Ｋｇを加えてペレット化した。この時の収量は１
１．５Ｋｇで、キトサンの含有量は７％であった。 （実施例４）実施例２で得た粉末１０Ｋｇに、乳糖１Ｋ
ｇ、ショ糖エステル０．３Ｋｇ、第三リン酸カルシウム
０．２Ｋｇを加えてペレット化した。この時の収量は１
１．５Ｋｇで、キトサンの含有量は１３％であった。 （比較例）紅コウジ液１０リットルに、キトサン（ヤヱ
ガキ醗酵技研製）２Ｋｇを加え攪拌溶解する。溶解液
は、その後３０℃以下に温度管理をして、２０時間貯蔵
する。そして、この溶解液を裏ごし器にかけて裏ごしす
ることにより、ゼリー状となったキトサン溶解物質を得
た。EXAMPLES The foods using chitosan as a raw material according to the present invention will be described in detail below according to the manufacturing method thereof. (Example 1) 20 kg of vinegar and 2 kg of red koji extract were added to 3 liters of water and mixed well, then 1 kg of chitosan (manufactured by Yaegaki Fermentation Giken) was added and dissolved by stirring for 30 minutes. The dissolved solution was then filtered to remove the insoluble matter, and a dry powder was obtained by a spray line. The yield at this time is 12 kg
Then, the content of chitosan was 8%. (Example 2) 2 kg of lactic acid and 2 kg of red koji extract were added to 8 parts of water.
After adding to the liter and mixing well, 2 kg of chitosan (manufactured by Yaegaki Fermentation Giken) is added and dissolved by stirring for 30 minutes. The solution is then filtered to remove insolubles and freeze-dried. The dried product was pulverized into powder. The yield at this time was 13.3 Kg and the content of chitosan was 15%. (Example 3) 1 kg of lactose was added to 10 kg of the powder obtained in Example 1.
g, 0.3 kg of sucrose ester, and 0.2 kg of tricalcium phosphate were added and pelletized. The yield at this time is 1
At 1.5 kg, the chitosan content was 7%. (Example 4) 1 kg of lactose was added to 10 kg of the powder obtained in Example 2.
g, 0.3 kg of sucrose ester, and 0.2 kg of tricalcium phosphate were added and pelletized. The yield at this time is 1
At 1.5 kg, the chitosan content was 13%. (Comparative Example) 2 Kg of chitosan (manufactured by Yaegaki Fermentation Giken Co., Ltd.) was added to 10 liters of red koji solution and stirred to dissolve. The solution is then temperature-controlled at 30 ° C. or lower and stored for 20 hours. Then, this solution was applied to a liner and was lined to obtain a jellied chitosan dissolved substance.
【００１１】そこで、上記実施例１〜４で得たこの発明
に係るキトサンを原材料とした食品と、比較例で得たキ
トサンを原材料とした食品について、１０名のパネラー
による渋味の比較テストを行った。結果を表１に示す。Therefore, a comparison test of the astringency by 10 panelists was conducted on the foods made from the chitosan according to the present invention obtained in Examples 1 to 4 and the foods made from the chitosan obtained in the comparative example. went. The results are shown in Table 1.
【００１２】[0012]
【表１】 [Table 1]
【００１３】[0013]
【発明の効果】この発明に係るキトサンを原材料とした
食品は、健康食品として、さらに他の一般の食品に混
入、混合することにより、経口摂取を容易にし、しかも
経口摂取時により一層溶解するので、消化、吸収され易
いものとなった。また、この発明に係るキトサンを原材
料とした食品は、経日的変化が少なく、長期間の保存に
も耐え得るものとなった。EFFECTS OF THE INVENTION The chitosan-based food according to the present invention, as a health food, can be easily taken orally by mixing and mixing with other general foods. It was easily digested and absorbed. In addition, the food product containing chitosan as a raw material according to the present invention has little change with time, and can withstand long-term storage.
【００１４】この発明に係るキトサンを原材料とした食
品の製造方法は、紅コウジエキスが有する溶解特性によ
り、キトサンをより一層溶解することができるので、キ
トサン溶解度の高い食品を製造することが可能になっ
た。The method for producing a food using chitosan as a raw material according to the present invention can further dissolve chitosan due to the solubility characteristics of red koji extract, and thus it is possible to produce a food having high chitosan solubility. became.
Claims (3)
溶解した後、乾燥させたことを特徴とするキトサンを原
材料とした食品。1. A food using chitosan as a raw material, which comprises dissolving chitosan in edible acid and red koji extract and then drying.
溶解した後、乾燥させ、さらにその後、粉末化、顆粒
化、またはペレット化したことを特徴とするキトサンを
原材料とした食品。2. A food using chitosan as a raw material, which comprises dissolving chitosan in edible acid and red koji extract, drying the mixture, and then pulverizing, granulating, or pelletizing.
合する工程、前記混合液にキトサンを加え攪拌溶解する
工程、前記溶解液を濾過し不溶解物を除去した後、乾燥
する工程、を備えたことを特徴とするキトサンを原材料
とした食品の製造方法。3. A step of adding edible acid and red koji extract to water and mixing, a step of adding chitosan to the mixed solution and dissolving with stirring, a step of filtering the dissolved solution to remove insoluble matter, and then drying. A method for producing a food using chitosan as a raw material, which comprises:
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4123391A JP2547153B2 (en) | 1992-05-15 | 1992-05-15 | Food using chitosan as raw material and method for producing the food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4123391A JP2547153B2 (en) | 1992-05-15 | 1992-05-15 | Food using chitosan as raw material and method for producing the food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH05316967A JPH05316967A (en) | 1993-12-03 |
| JP2547153B2 true JP2547153B2 (en) | 1996-10-23 |
Family
ID=14859412
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP4123391A Expired - Lifetime JP2547153B2 (en) | 1992-05-15 | 1992-05-15 | Food using chitosan as raw material and method for producing the food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2547153B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6495142B2 (en) | 2000-09-13 | 2002-12-17 | Kazuo Sakai | Methods for treatment of impulse control disorders |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2805465B1 (en) * | 2000-02-28 | 2003-02-21 | Medecine Information Formation | NEW PHARMACEUTICAL OR DIETETIC COMPOSITIONS BASED ON MUSHROOMS |
| JP2024049981A (en) * | 2022-09-29 | 2024-04-10 | アサマ化成株式会社 | Chitosan-containing brewed vinegar with reduced astringent taste, food shelf life improver, and method for improving food shelf life |
-
1992
- 1992-05-15 JP JP4123391A patent/JP2547153B2/en not_active Expired - Lifetime
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6495142B2 (en) | 2000-09-13 | 2002-12-17 | Kazuo Sakai | Methods for treatment of impulse control disorders |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH05316967A (en) | 1993-12-03 |
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