HK1144653B - Chlorella extract-containing material and method of improving the storage stability thereof - Google Patents
Chlorella extract-containing material and method of improving the storage stability thereof Download PDFInfo
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- HK1144653B HK1144653B HK10111204.7A HK10111204A HK1144653B HK 1144653 B HK1144653 B HK 1144653B HK 10111204 A HK10111204 A HK 10111204A HK 1144653 B HK1144653 B HK 1144653B
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Description
Technical Field
The present invention relates to a chlorella extract-containing material including chlorella extract-containing beverages and food additives and a method for improving the storage stability thereof. More particularly, the present invention relates to a chlorella extract-containing material having excellent storage stability and a method for improving the storage stability of a chlorella extract-containing material.
Background
Chlorella (Chlorella) belongs to a green alga widely distributed on the earth from the frigid zone to the tropical zone, and is an approximately spherical unicellular organism with a diameter of 2-10 μm. The practical use of chlorella is various in folk and academic points, and typical effects thereof include an effect of promoting the development of animals and microorganisms, a flavoring and deodorizing effect, a phytohormone effect, and the like. Chlorella is also known to have a cell activating effect, a growth promoting effect, an immune function enhancing effect, a detoxifying effect, an antiulcer effect, and the like in medicine.
Similarly, a chlorella extract obtained by extracting chlorella bodies with an aqueous solvent was also confirmed to have a physiological activity. Furthermore, since it was confirmed that chlorella extract has a growth promoting effect on bacteria, yeast, protozoa, etc., it is called Chlorella Growth Factor (CGF). Furthermore, based on the finding that the growth promoting effect of chlorella extract corresponds to the absorbance of chlorella extract at 260nm, it is common to useAbsorbance OD260Values represent chlorella growth factor concentrations.
The chlorella extract is extracted with water-based solvent, and contains amino acids, peptides, water-soluble proteins, saccharides, water-soluble vitamins, and nucleic acids, but does not contain chlorophyll, cellulose, and water-insoluble proteins contained in chlorella monomer.
There are many health products utilizing the physiological activity of the above chlorella, and there are processed foods of chlorella such as tablets prepared by drying and powdering chlorella monomers themselves, and foods containing chlorella extract prepared from a solution of chlorella extract.
Japanese patent laid-open publication No. Hei 6-153876 and Japanese patent laid-open publication No. Hei 7-79751 disclose chlorella extract-containing beverages, usually containing, in addition to the chlorella extract, sweeteners, acidulants, preservatives, other beverage-producing materials, and the like.
Further, various foods using a food additive containing a chlorella extract as a quality improver for foods are disclosed in Japanese patent laid-open publication No. 49-14661, Japanese patent laid-open publication No. 6-141812, Japanese patent laid-open publication No. 10-295298, and Japanese patent laid-open publication No. 11-46738.
As described above, although chlorella extract exhibits various physiological activities, it is putrefactive very quickly because it has a growth promoting effect on bacteria, yeast, protozoa, and the like. Therefore, beverages containing chlorella extract or food additives containing chlorella extract are also prone to spoilage and difficult to store. In addition, in the case of a chlorella extract-containing beverage, even if heat sterilization treatment is applied, bacteria, mold, and the like are buried after opening the package, and therefore it is difficult to prevent propagation thereof.
Therefore, conventionally, as a method for preserving a chlorella extract-containing beverage, a combination of various sweeteners and organic acids is used to adjust the pH of the beverage to about 3 and to add a benzoate salt, which is a preservative commonly used in beverages such as soft drinks and fruit juices, together with the beverage due to problems of taste and stability.
However, if a benzoate salt coexists with ascorbic acid, a trace amount of benzene may be produced, and benzene is known to be a carcinogenic substance and a toxic compound. Therefore, it is desired to use other preservatives or storage improving agents having bactericidal and preservative effects.
On the other hand, as described in Japanese patent application laid-open No. 4-341169, it is known that a capsicum extract extracted with an aqueous solvent has an antibacterial property and is effective as a food protective agent. However, the influence on the quality of chlorella extract, the storage stability and the storage stability improving ability have not been known.
Disclosure of The Invention
The present inventors have conducted studies using food preservatives derived from a variety of natural substances that are thought to have bactericidal or preservative effects, and as a result, have found that the capsicum extract does not affect the quality of the chlorella extract and prevents the development of bacteria that multiply in the chlorella extract.
The object of the present invention is to provide a chlorella extract-containing material which is excellent in safety and storage stability without using any conventional preservative benzoate, and a method for improving the storage stability thereof.
The chlorella extract-containing material of the present invention is characterized in that a capsicum extract is added to a liquid containing a chlorella extract as a main component.
The method for improving the storage stability of a chlorella extract-containing material of the present invention is characterized by comprising a step of adding a capsicum extract to a liquid containing a chlorella extract as a main component.
In the chlorella extract-containing material of the present invention, the liquid is preferably a drinking water liquid and is used for a chlorella extract-containing beverage. In the method for improving storage stability, the chlorella extract-containing material is preferably a drinking water liquid. When used in a beverage, the capsicum extract is preferably contained in an amount of 0.020% by weight or more, particularly preferably 0.020 to 1.63% by weight, based on the chlorella extract, on a dry weight basis.
The chlorella extract-containing material of the present invention can also be used as a food additive. In the method for improving storage stability, the chlorella extract-containing material is preferably a food additive. The food additive can be used in various foods, such as bread, stretched noodles, udon noodles, cookies, etc., and can be added into flour such as wheat flour, fried food coating, or miso, soy sauce, Japanese snack, coffee, whiskey, etc.
When used as a food additive, the capsicum extract preferably contains 0.065 wt% or more, particularly preferably 0.065 to 1.63 wt% of the chlorella extract on a dry basis.
In the chlorella extract-containing material and the method for improving storage stability of the present invention, since the capsicum extract is added to the food containing the chlorella extract as a main component, the safety and storage stability are high. Further, it was confirmed that the corrosion-preventing effect was the same as that obtained when the benzoate was added, but benzene was not produced because the benzoate was not contained.
In the chlorella extract-containing material of the present invention, when the liquid is drinking water and is used as a chlorella extract-containing beverage, and in the method for improving storage stability of the present invention, when the chlorella extract-containing material is a drinking water-based material, drinking water having high safety and storage stability can be obtained. Particularly, the development of mold can be suppressed even after the package is opened.
When the chlorella extract-containing beverage contains 0.020 wt% or more of a capsicum extract based on the dry weight of the chlorella extract, the development of mold can be inhibited for about 1 month.
When the chlorella extract-containing material of the present invention is used as a food additive containing a chlorella extract and the method of improving storage stability of the present invention is used, the effect of the chlorella extract as a quality improver for food can be maintained and storage stability is good.
When the food additive containing chlorella extract contains 0.065 wt% or more of capsicum extract based on the dry weight of chlorella extract, the development of mold can be inhibited for about 1 month.
Best Mode for Carrying Out The Invention
The following describes embodiments of the present invention in detail.
An embodiment of the chlorella extract-containing beverage of the present invention may be a beverage obtained by adding a storage stability improving agent containing a capsicum extract to a chlorella extract-containing liquid adjusted to a pH of about 3 with an organic acid such as malic acid or citric acid.
The chlorella extract-containing liquid is a liquid such as an aqueous solution containing a chlorella extract obtained by extracting chlorella bodies with an aqueous solvent. The chlorella extract may be in the form of chlorella extract or powder obtained by freeze-drying the extract. Other forms are also possible.
The Capsici fructus extract is extracted with water solvent, and can be Capsici fructus extract or powder obtained by freeze drying. Other forms are also possible. The capsicum extract was confirmed to have antibacterial properties and is considered to be an effective ingredient for food protection, and therefore, it is extremely effective for improving the shelf life.
When the chlorella extract-containing beverage contains 0.020 wt% or more of a capsicum extract based on the chlorella extract on a dry weight basis, the bactericidal/antibacterial effect is the same as that obtained when benzoate is added. Particularly preferably 0.020 to 1.63% by weight. In addition, when the concentration of the capsicum extract in the chlorella extract-containing beverage is 10 wt% or less, the effect on taste is small.
The storage improving agent comprises Capsici fructus extract and bulking agent thereof. The capsicum extract in the storage stability improver is preferably added in an amount of 3 to 40% by weight, more preferably 3 to 30% by weight, particularly preferably 4 to 20% by weight.
As the extender, brewed vinegar and the like are preferable because the effect of the capsicum extract is not impaired. The brewed vinegar is preferably added in an amount of 50 to 90 wt%, more preferably 65 to 85 wt%. In addition, other components such as acetic acid, sodium acetate, glycerin fatty acid ester, sucrose fatty acid ester, etc. may be added.
By adding 0.3-5.0 wt% of the storage improving agent, the chlorella extract beverage has antibacterial effect of capsicum extract, can inhibit the growth of mold, and the capsicum extract does not affect the taste and flavor. Particularly, when 0.5 to 1.5% by weight of the shelf life improver is added, a beverage having a stable effect without being affected by other additives can be obtained.
The following will describe a specific formulation of a chlorella extract-containing beverage. The chlorella extract as a raw material is a chlorella extract obtained by subjecting chlorella cultured cleanly to hot water extraction as a conventional method. The Chlorella is preferably Chlorella pyrenoidosa (Chlorella pyrenoidosa). The amount of the chlorella extract is preferably 30 to 50 wt% based on the total amount of the liquid containing the chlorella extract. Then, the chlorella extract is mixed with any component such as a plant extract, a sweetener, an acidulant, a flavor, a preservative, and other raw materials for producing a beverage, thereby producing a liquid containing the chlorella extract. The specially preferred mixture ratio is 10-25% of fructose, 0.5-1.5% of malic acid, 0.4-1.0% of lemon essence and 27-48% of water. Then, the chlorella extract-containing liquid is allowed to contain the above-mentioned storage stability improver containing a capsicum extract, to thereby prepare a chlorella extract beverage.
The sweetener may, in addition to fructose, be sugar, oligosaccharide, glucose, isomerized sugar solution, honey, glycyrrhizin, stevia, reduced maltose, or the like. The acidulant may, for example, be citric acid in addition to malic acid. Examples of the flavor include lemon flavor and citrus flavor. But is not limited to these examples.
By adjusting the proportion, the beverage containing the chlorella extract with antiseptic effect can be obtained.
Next, as one embodiment of the food additive of the present invention, a food additive obtained by adding a capsicum extract to a chlorella extract will be described.
The chlorella extract may be in the form of a chlorella extract obtained by subjecting a chlorella cultured in a clean state to hot water extraction according to a conventional method, or a powder obtained by freeze-drying the extract. Other forms are also possible.
The Capsici fructus extract is extracted with water solvent, and can be Capsici fructus extract or powder obtained by freeze drying. Other forms are also possible.
The food additive preferably contains 0.065 wt% or more of a capsicum extract based on the chlorella extract on a dry weight basis. If this concentration is reached, a significant effect of improving the shelf life is observed compared with the product without addition. Further, the concentration of the capsicum extract in the food additive is preferably 10% by weight or less, more preferably 1.0% by weight or less, due to the influence of taste and the like.
Examples
The following examples are disclosed, but the present invention is not limited to the following examples.
[ preparation method of Chlorella extract ]
Preparation method of Chlorella extract is as followsThe above-mentioned processes are described. First, chlorella (Chlorella pyrenoidosa) is suspended in an aqueous solvent, heated to about 100 ℃ with stirring, and held for a certain period of time. Then, the algal bodies were separated and removed. The obtained aqueous solution of the extract is concentrated, and subjected to a deproteinization step and a sterilization step to adjust the concentration of the extract to a concentration containing a predetermined physiologically active ingredient. Here, OD260Adjust to 400. In this specification, OD260The aqueous chlorella extract solution having a concentration of 400 is the concentration of the chlorella extract at which the absorbance of ultraviolet light having a wavelength of 260nm measured by a spectrophotometer is 400.
[ isolation and culture of falling bacteria in Chlorella extract-containing liquid ]
A chlorella extract-containing liquid as shown in Table 1 with a pH of about 3 was prepared by mixing chlorella extract 33.0%, fructose 22.7%, malic acid 0.74%, lemon flavor 0.47%, water 43.0%. The chlorella extract-containing liquid was left in an open state in a room for 7 days, collected, and stored at 25 ℃.
On the other hand, 2 kinds of molds (mold a and mold B) propagated in a chlorella extract-containing liquid kept at a pH of about 3 were separated and cultured in a PDA medium (potato dextrose agar medium). The 2 kinds of molds were added to sterilized liquid containing chlorella extract in a sterile state, and stored for 1 month. At this time, the mold propagated within 1 month was only mold a, and thus a 1 month mold development test was performed thereafter using this mold a.
[ Table 1]
[ selection of food preservative suitable for Chlorella extract ]
A beverage containing Chlorella extract is prepared by adding natural food preservative (I-XI), food preservative (XII-XIV), and sodium benzoate (XV) into 10ml liquid containing Chlorella extract. A chlorella extract-containing beverage without addition of (XVI) was also prepared. The ingredients of each food preservative and the amounts added thereof are shown in table 2.
[ Table 2]
Separating and propagating mold A from chlorella extract-containing liquid containing the mold A, culturing with PDA culture medium for 1 month, and preparing bacterial liquid to reach concentration of 103～105And/ml. Preparing the bacterial liquid, inoculating 0.1ml of the bacterial liquid to a chlorella extract-containing food sterilized by heating at 85 deg.C for 15 minutes, and storing at 25 deg.C. The development of mold a after 7 days, 14 days, 21 days and 28 days of storage was visually observed for each food. The results are shown in Table 3. In the table, "+" indicates mold development, and "-" indicates no mold development.
[ Table 3]
From these results, it was found that the chlorella extract-containing beverage containing the capsicum extract (IV) and the nonionic surfactant (XIII) composed of sucrose and palmitic acid was inferior to the chlorella extract-containing beverage containing sodium benzoate (XV), but the development of mold was still inhibited after 21 days. On the other hand, the nonionic surfactant (XIII) cannot be completely referred to as a natural substance, and therefore the capsicum extract (IV) food preservative is suitable for a liquid containing a chlorella extract as a main component.
[ selection of amount of Capsici fructus extract added ]
To 10ml of a chlorella extract-containing liquid, 0.1 to 5.0 wt% of a hot pepper extract-containing storage improving agent アジナンバ -501 (アジナンバ is a trade name of storage improving agent of shallowly intercalant corporation, the same applies hereinafter) was added to prepare 8 parts of chlorella extract beverages as examples, and these solutions were heat-sterilized at 85 ℃ for 15 minutes (see table 5). アジナンバ A501 the composition is shown in Table 4. In addition, comparative example 1 was made of the chlorella extract-containing liquid itself without adding the storage stability improving agent.
[ Table 4]
Separating and propagating mold A from chlorella extract-containing liquid containing the mold A, culturing with PDA culture medium for 1 month, and preparing bacterial liquid to reach concentration of 103～1050.1ml of the bacterial suspension was inoculated into each of the examples and comparative examples, and the resulting suspension was stored at 25 ℃. The development of mold a after storage for 7 days, 14 days, 21 days and 28 days was visually observed for each solution, respectively. The results are shown in Table 3. In the table, "+" indicates mold development, and "-" indicates no mold development.
[ Table 5]
(iii) No growth of mold was observed, +: growth of mold was observed,. smallcircle. No pungent taste was sensed,. DELTA. pungent taste was sensed)
From the results, it was found that the chlorella extract-containing beverage containing the food preservative (アジナンバ -501) containing the capsicum extract inhibited the development of mold. In particular, in the case of the chlorella extract-containing beverage containing 0.2 wt% or more of the shelf life improving agent (アジナンバ -501), no mold development was observed even after 28 days from inoculation with mold. In all of examples 1 to 8, the capsicum extract had no effect on taste and flavor.
The following is an example of a chlorella extract food additive.
[ test example 1]
In 10ml of Chlorella extract (OD)260400), storage improving agents (アジナンバ -301A and 501) containing capsicum extract were added in an amount of 0.1 to 5.0% respectively to prepare 16 kinds of food additives. These were used as examples 9 to 24. These food additives were heated to 85 ℃ and kept for 15 minutes to sterilize by heating. アジナンバ A-the composition of 301A is shown in Table 6. Further, comparative example 1 was prepared using a chlorella-containing extract to which no storage stability improving agent was added.
アジナンバ -301A ingredient list
[ Table 6]
| Capsicum extract | 20.0％ |
| Brewed vinegar | 80.0％ |
Mold A was prepared as described above at a concentration of 103～105Bacterial solution/ml. 0.1ml of the bacterial liquid was inoculated into the food additive of examples 9 to 24 and the chlorella extract food additive of comparative example 2, and stored in an incubator at 25 ℃. The development of mold a after storage for 7 days, 14 days, 21 days and 28 days was visually observed for each solution, respectively. The results are shown in Table 7. In the tables, "+" indicates that the mold was confirmed, and "-" indicates that the mold was not confirmedAnd (5) development.
[ Table 7]
(+: confirmation of mold growth, -: non-confirmation of mold growth)
From the results, it was found that the chlorella extract (food additive) containing the storage improving agent (アジナンバ -301A and 501) containing a capsicum extract suppressed the development of mold. In particular, the food additive containing アジナンバ -301A of the shelf life improver at 0.3% or more (the ratio of the dry weight of the capsicum extract to the chlorella extract is 0.098% by weight) and アジナンバ -501 of the food additive at 1.0% or more (the ratio of the dry weight of the capsicum extract to the chlorella extract is 0.065% by weight) did not show the development of mold even after 28 days from the inoculation of the mold. In all of examples 9-24, the pepper extract had no effect on taste and flavor.
[ test example 2] Chlorella extract-containing beverage
Next, a shelf life improver (アジナンバ -301A and 501) containing a capsicum extract was added to the chlorella extract at a final concentration of 0.1 to 5.0%, respectively, to produce 16 kinds of food additives. A chlorella extract-containing beverage having a composition shown in Table 8 was prepared using the food additive. Examples 25 to 40 thereof were prepared. On the other hand, a chlorella extract-containing beverage was prepared using a chlorella extract to which no storage improving agent was added, and this was taken as comparative example 3. They were kept at 85 ℃ for 15 minutes for heat sterilization, and were tested with mold A by the same method as described above. The results are shown in Table 9.
[ Table 8]
| Food additive | 34.0％ |
| Fructose | 22.0％ |
| Malic acid | 0.74％ |
| Lemon essence | 0.47％ |
| Water (W) | 42.79％ |
Mold A development test result of chlorella extract-containing beverage
[ Table 9]
(+: confirmation of mold growth, -: non-confirmation of mold growth)
From the results, it was found that a chlorella extract-containing beverage containing a food additive obtained by adding a storage stability improver (アジナンバ -310A and 501) containing a capsicum extract to a chlorella extract suppressed the development of mold.
In particular, the synergistic effect of the food additive and other components contained in the chlorella extract-containing beverage can exert an antibacterial effect better than that of the food additive alone.
As is clear from the results in tables 7 and 9, the food additive obtained by adding the storage stability improver containing a capsicum extract to a chlorella extract can maintain the effect of the chlorella extract as a quality improver, does not affect the taste of food, and can improve safety and storage stability.
Claims (14)
1. A beverage containing chlorella extract, characterized in that,
the chlorella extract-containing beverage comprises 30-50 wt% of chlorella extract, 10-25 wt% of fructose, 0.5-1.5 wt% of malic acid, 0.4-1.0 wt% of lemon essence, 27-48 wt% of water and 0.3-5.0 wt% of a storage improving agent, wherein the chlorella extract, the fructose, the malic acid, the lemon essence and the water form an acidic liquid,
the storage property improving agent comprises 3-40 wt% of pepper extract and an extender, wherein the content of brewed vinegar as the extender is 50-90 wt%, the total amount of the pepper extract and the extender is 100 wt%,
in the chlorella extract-containing beverage, the dried amount of the capsicum extract is 0.020-1.63 wt% relative to the chlorella extract.
2. The chlorella extract-containing beverage according to claim 1, wherein the capsicum extract is extracted with an aqueous solvent.
3. The chlorella extract-containing beverage according to claim 1 or 2, wherein the chlorella extract is obtained by extracting chlorella bodies with an aqueous solvent.
4. The chlorella extract-containing beverage according to claim 1 or 2, wherein the chlorella extract is a chlorella extract obtained by hot water extraction of chlorella cultured cleanly.
5. The Chlorella extract-containing beverage according to claim 1 or 2, wherein the Chlorella is Chlorella pyrenoidosa (Chlorella pyrenoidosa).
6. The Chlorella extract-containing beverage according to claim 3, wherein the Chlorella is Chlorella pyrenoidosa (Chlorella pyrenoidosa).
7. The Chlorella extract-containing beverage according to claim 4, wherein the Chlorella is Chlorella pyrenoidosa (Chlorella pyrenoidosa).
8. A method for improving the storage stability of a chlorella extract-containing beverage,
the chlorella extract-containing beverage comprises 30-50 wt% of chlorella extract, 10-25 wt% of fructose, 0.5-1.5 wt% of malic acid, 0.4-1.0 wt% of lemon essence, 27-48 wt% of water and 0.3-5.0 wt% of a storage improving agent, wherein the chlorella extract, the fructose, the malic acid, the lemon essence and the water form an acidic liquid,
the storage property improving agent comprises 3-40 wt% of pepper extract and an extender, wherein the content of brewed vinegar as the extender is 50-90 wt%, the total amount of the pepper extract and the extender is 100 wt%,
the chlorella extract-containing beverage contains 0.020 to 1.63 wt% of a capsicum extract in terms of dry weight relative to the chlorella extract.
9. The method for improving storage stability of a chlorella extract-containing beverage according to claim 8, wherein the capsicum extract is extracted with an aqueous solvent.
10. The method for improving the storage stability of a chlorella extract-containing beverage according to claim 8 or 9, wherein the chlorella extract is obtained by extracting chlorella bodies with an aqueous solvent.
11. The method for improving storage stability of a chlorella extract-containing beverage according to claim 8 or 9, wherein the chlorella extract is a chlorella extract obtained by hot water extraction of chlorella cultured cleanly.
12. The Chlorella extract-containing beverage according to claim 8 or 9, wherein the Chlorella is Chlorella pyrenoidosa (Chlorella pyrenoidosa).
13. The Chlorella extract-containing beverage according to claim 10, wherein the Chlorella is Chlorella pyrenoidosa (Chlorella pyrenoidosa).
14. The Chlorella extract-containing beverage according to claim 11, wherein the Chlorella is Chlorella pyrenoidosa (Chlorella pyrenoidosa).
Applications Claiming Priority (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2007204376 | 2007-08-06 | ||
| JP2007-204376 | 2007-08-06 | ||
| JP2008098686A JP4526575B2 (en) | 2007-08-06 | 2008-04-04 | Chlorella extract-containing beverage |
| JP2008-098686 | 2008-04-04 | ||
| PCT/JP2008/064063 WO2009020128A1 (en) | 2007-08-06 | 2008-08-05 | Chlorella extract-containing material and method of improving the storage stability thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| HK1144653A1 HK1144653A1 (en) | 2011-03-04 |
| HK1144653B true HK1144653B (en) | 2015-10-23 |
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