JP2010063371A - Ceramide-containing composition - Google Patents

Abstract

Disclosed is a composition containing a high content of ceramides which is excellent in portability and can be easily and deliciously ingested.
A ceramide obtained by mixing a ceramide, a base material and a wetting agent to obtain a granular wet powder, compression-molding the obtained wet powder without drying, and then drying. A ceramide-containing composition, characterized in that the ceramide-containing composition has a porous void in the inside thereof, and is in the shape of a deciduous or rusk.
[Selection figure] None

Description

  The present invention relates to a bulky ceramide-containing composition, and more specifically, it is possible to blend ceramides at a high content, and even though the ceramides are high, they are excellent in palatability and delicious in large quantities. The present invention relates to a bulky ceramide-containing composition that can be ingested and has good portability.

  In order to maintain beautiful skin, it is said that it is necessary not only to care for the skin, but also to maintain the health of the body through the intake of a balanced diet. In recent years, there is a view that reliance only on an external preparation for improving local skin symptoms such as wrinkles is a one-hand drop. In order to enhance the effect of an external preparation for skin, research using an oral administration composition for beautifying skin has been advanced.

  Ceramide is one of the constituents of intercellular lipids in the stratum corneum, belongs to sphingolipids, and has recently attracted attention for its biological adjustment function such as moisturizing skin, preventing rough skin, and improving effects. It is widely known that when ceramide is blended with an external preparation or cosmetic and applied to the skin, it is effective in improving the heat retention effect and preventing or improving rough skin.

  On the other hand, by taking ceramides as food, it has been reported that the moisturizing effect of the skin is increased (for example, see Non-Patent Document 1), skin beautification, and a beauty effect is exhibited (for example, see Patent Document 1). .

  In this way, ceramides are ingredients that you want to take actively to keep your skin beautiful, but if you try to take ceramides alone, ceramides are difficult to take because they have a very strong bitterness, astringency, and puffiness. It is. Therefore, in order to prevent the ceramides from directly touching the tongue, it has been devised to soften or make bitterness, astringency, and squeaky by processing into tablets, soft capsules, hard capsules and sugar-coated tablets. However, since these dosage forms require water at the time of ingestion, there are problems in convenience, portability, and the place to ingest. In addition, with the expansion of the health food market, the number of consumers who are taking health foods of the above-mentioned dosage forms has increased, such as complexity during use, large amount of intake, simplicity, portability, lack of palatability, etc. The surface has been regarded as a problem.

  On the other hand, it has been reported that the strong bitterness, astringency, and egumi that ceramides have are improved by sweeteners (for example, Patent Document 2). However, since the amount of sweetener added increases in proportion to the amount of ceramides, there is a limitation in terms of seasoning. There is no known means that emphasizes the preference of improving the unpleasant taste of ceramides without being limited to seasoning.

JP-A-11-113530 JP 2007-215407 A Fragrance Journal, 23 (1), 81-89 (1995)

  Under such circumstances, there has been a demand for the development of a highly-ceramic composition with excellent convenience and portability, various flavors, and high palatability. That is, the object of the present invention is that ceramides are blended in a high content, and an effective amount of ceramides can be easily ingested, and can be eaten deliciously with excellent flavor and texture. The object is to provide a ceramide-containing composition having excellent portability.

  As a result of various studies in view of the above circumstances, the present inventors have applied ceramides by applying a method for producing candy that is a typical dried confectionery mixed with starchy powder and mixed with starch syrup or sugar and pressed into a mold. Has been found to be highly blended, excellent in flavor and texture, and can be ingested in large amounts, and the present invention has been completed. That is, the first invention of the present application is to obtain a granular wet powder by mixing ceramides, a base material and a wetting agent, and compress and mold the obtained wet powder without drying, followed by drying. The resulting ceramide-containing composition is a ceramide-containing composition characterized in that the ceramide-containing composition has a porous void inside thereof and is in the shape of a deciduous or rusk. . The second invention of the present application is the ceramide-containing composition as described above, wherein the ceramide is a sugar ceramide.

  The third invention of the present application provides the ceramide-containing composition as described above, wherein the base material is one or more substances selected from the group consisting of cereal flours, fibers, sugars and proteins. It is in. Moreover, 4th invention of this application exists in the said ceramides containing composition characterized by mix | blending a flavor improving agent. Further, the fifth invention of the present application is a food comprising the ceramide-containing composition.

  According to the present invention, not only can a ceramide-containing composition with a high blend of ceramides be provided, but also an excellent flavor and texture can be imparted to the ceramide-containing composition. Therefore, it is possible to take an effective amount of ceramide without difficulty in daily life.

  The ceramides-containing composition of the present invention is characterized by having a porous void in the inside thereof and having a tumbled or rusk shape. By setting it as such a form, it becomes the crunchy or crispy, excellent disintegrating, and excellent comfortable food texture. In addition, since it is possible to swallow ceramides before they are completely mixed with saliva in the mouth during chewing, the unique odor, bitterness, astringency, and sashimi of ceramides are also suppressed.

  The ceramide used in the present invention is not particularly limited as long as it is a compound having a sphingo skeleton, and examples thereof include ceramide, sugar ceramide, sphingophospholipid, sphingoglycolipid and the like, and sugar ceramide is particularly preferable.

  Examples of the sugar ceramide include glucosyl ceramide and galactosyl ceramide, and glucosyl ceramide is particularly preferable.

  These ceramides may be any of those conventionally used in foods and pharmaceuticals, but generally those derived from beans such as rice, wheat, corn, soybeans, konjac koji, and potatoes. Furthermore, fungi such as spinach and mushrooms and yeast-derived ones are also included. In the present invention, the ceramides may be used alone or in combination of two or more.

  The ratio of ceramides in the ceramide-containing composition is preferably 0.0001 to 20% by mass, particularly preferably 0.001 to 10% by mass, based on the total amount of the composition. The dosage of ceramides is preferably 0.6 mg to 100 mg, particularly 1 mg to 20 mg per adult, and can be taken once or twice a day.

The base material used for this invention comprises the principal part of this-application composition with ceramides, The base material conventionally used for the foodstuff and the pharmaceutical can be used. Examples of the substrate in the present invention include cereal flours, fibers, saccharides, and proteins.

  Grain flour is not particularly limited, but specifically, wheat flour, barley flour, oat flour, rye flour, corn grits, corn meal, kibi flour, rice flour, rice flour, scab, malt puff, brown rice flour, corn starch, Potato starch, tapioca starch, kuzu powder, bracken powder, buckwheat flour, potato flour, chestnut flour, red bean flour, soy flour, sweet potato flour, mashed potato flour, pumpkin flour, yam flour, sweet potato flour, bread flour, konjac flour, hatato flour, Examples include wheat germ. Of these, in particular, the use of koji flour, shinbiki, brown rice flour, corn starch, potato starch, potato starch, soy flour, mashed potato flour, bread crumbs, and wheat flour produces a better texture and flavor. Therefore, it is preferable.

  Fibers are not particularly limited, but specifically, methylcellulose, hydroxypropylmethylcellulose, pullulan, crystalline cellulose, polydextrose, pectin, alginic acid, agar, carrageenan, locust bean gum, xanthan gum, gellan gum, guar gum, acacia gum, psyllium Examples include seed gum, indigestible dextrin, wheat fiber, barley fiber, oat fiber, soybean polysaccharide, chicory extract, beet fiber, mucopolysaccharide, and apple fiber. Of these, crystalline cellulose, polydextrose, agar, indigestible dextrin, wheat fiber, barley fiber, oat fiber, and beet fiber are particularly preferred because they provide a better texture and flavor.

  The saccharide is not particularly limited, and specifically, glucose, sucrose, fructose, sorbitol, xylitol, maltitol, mannitol, maltose, amino sugar, trehalose, palatinose, reduced palatinose, erythritol, kestose, lactitol, lactose, lactulose , Raffinose, oligosaccharides, branched oligosaccharides, cyclic oligosaccharides, dextrin, branched dextrin, starch, powdered rice cake, reduced starch syrup and the like. Among these, in particular, when glucose, sucrose, sorbitol, mannitol, amino sugar, reduced palatinose, oligosaccharide, branched oligosaccharide, dextrin, branched dextrin, and powdered rice cake are used, a food having a better texture and flavor can be obtained. Therefore, it is preferable.

  Proteins are not particularly limited, and specific examples include gluten, gelatin, collagen, soy protein, soy peptide, silk, elastin, and amino acid. Among these, it is preferable to use soy protein and collagen in particular because a food having a better texture and flavor can be obtained.

  In the ceramide-containing composition of the present invention, the above-mentioned ceramides and substrate are uniformly mixed and stirred together with a suitable wetting agent to form a granular wet powder. The wetting agent mediates the binding between the powders by moderately wetting the surfaces of the ceramides and the base material to obtain a wet powder. Although it does not specifically limit as a wetting agent, Specifically, water, ethanol, glycerin, alcoholic beverages, juices, syrups, a mineral liquid, or these liquid mixture is mentioned. Of these, water, ethanol, glycerin, rum, brandy, glucose fructose liquid sugar, icy molasses, honey, reduced maltose starch syrup, sorbitol liquid, polydextrose liquid, and mineral liquid are superior in texture and flavor. Is preferable because The amount of the wetting agent in the ceramide-containing composition of the present invention is preferably 1 to 40% by mass, particularly preferably 5 based on the total amount of the ceramide-containing composition, although it depends on the solubility and viscosity of the wetting agent. -30 mass%.

A granular wet powder is prepared by adding a wetting agent to a powder in which ceramides and a base material are uniformly mixed, and stirring uniformly, or as a part of the ceramides and / or the base material. It is prepared by adding another ceramide and / or a base material to the wet powder uniformly mixed by adding a wetting agent and stirring uniformly. The method for mixing and stirring is not particularly limited, and known means used for stirring and mixing, granulating and granulating powders can be used.

  The shape of the granular wet powder is not particularly limited because it varies depending on the shape of the substrate itself to be used and the mixing and stirring method, and may be spherical, rod-shaped, cylindrical, or irregular. Absent. The granular wet powder in the present invention includes wet powders of all these shapes, and is manufactured by appropriately adjusting the type and amount of wetting agent so that an appropriate granular wet powder can be obtained. To do. The voids of the ceramide-containing composition of the present invention can be adjusted by changing the degree of granulation of the granular wet powder. In order to obtain a relatively hard, crunchy and crisp texture, it is only necessary to reduce granulation and to reduce the gap. do it.

  Next, the prepared granular wet powder is compression-molded into an appropriate lump without being dried. There is no particular limitation on the shape, and the shape may be excellent in portability and easy to ingest. Specific examples include a block shape, a stick shape, and a cube shape. In addition to changing the degree of granulation of the granular wet powder, it is also possible to adjust the size of the voids of the ceramide-containing composition of the present invention by changing the degree of compression during molding. Although it does not specifically limit as a compression rate, On the basis of the volume before compression, it is good to compress so that it may become a volume of 4/5-1/3 of the volume. When the compression rate is within this range, it is excellent in moderate disintegration property in the oral cavity when ingested, and is excellent in retention of the molded body, and is less likely to collapse while being carried. In order to obtain a crisp and crunchy texture, the compression rate may be increased to reduce the gap, and in order to obtain a rusty crispy texture, the compression ratio may be decreased to increase the gap.

  The finally molded wet powder becomes a ceramide-containing composition of the present invention through a drying step. As a drying method, any known method can be applied. For example, warm air drying, natural drying, dehumidification drying, freeze drying, reduced pressure drying, magnetic vibration heating drying, microwave heating drying, high frequency heating drying, and far infrared heating drying can be mentioned.

  In this invention, in order to make the flavor of ceramides containing composition more excellent, a flavor improving agent can be mix | blended. Although it does not specifically limit as a flavor improving agent, The thing conventionally used for the foodstuff and the pharmaceutical can be used. Specifically, matcha, sencha, barley tea, brown rice tea, roasted tea, black tea, oolong tea, ground flour, kinako, rum, brandy, kirschwasser, grand mannier, cointreau, wine, cacao, coffee, orange peel, chimney, dried Apple, lemon pulp, cinnamon, vanilla, cardamom, nutmeg, rosemary, oregano, basil, mint, ginger, turmeric, wasabi, vegetables, brown sugar, Japanese sanbon sugar, honey, maple syrup, rahan fruit, sucralose, soy sauce, miso, Examples include fruit juice, ascorbic acid, sweetener, sour agent, umami agent, salty agent, bitter agent, seasoning, and fragrance.

  The ceramides-containing composition of the present invention can be appropriately blended as long as it is a component conventionally used in foods and pharmaceuticals. Specifically, coloring agents, antioxidants, vitamins, minerals, amino acids or salts thereof, dietary fiber, plant extracts, animal tissue extracts and the like can be contained. Vitamin C, vitamin B group, carotenoids such as astaxanthin that can be expected to improve skin, hyaluronic acid, extracts from plants such as olives and grape seeds, soybean isoflavones, extracts from rhizomes of Dioscorea virosa, rice, etc. Fermented product extract, lactic acid bacteria culture, yeast extract, carnitine or a salt thereof, collagen, royal jelly, glucosaminoglycan and a component thereof can be blended.

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples. In the examples,% means mass%.

Example 1
According to the following formulation, the mixed powder components were first mixed uniformly. Next, a wetting liquid was added to this mixed powder and stirred until a uniform wet powder was obtained. Finally, 10 g each was filled into the mold and compressed to 2/3 of the pre-compression volume, and the resulting molded product was dried at 70 ° C. for 2 hours to produce.

Ingredient name Compounding amount (%)
―――――――――――――――――――――――
(Mixed powder)
1. Commercially available ceramide 8.7
(Sugar ceramide content 3%)
2. Potato starch 13.0
3. Bread crumb 10.3
4). Plum flour 13.0
5). Hato Flour 21.7
6). Soy protein 4.4
7). Wasanbon Sugar 15.8
(Wetting liquid)
8.95% aqueous ethanol solution 8.7
9. Sorbitol solution 4.4
―――――――――――――――――――――――

Comparative Example 1
In accordance with the same formulation as in Example 1, the mixed powder was uniformly mixed. Next, a wetting liquid was added to this mixed powder and stirred until a uniform wet powder was obtained. The resulting wet powder was dried at 70 ° C. for 2 hours, filled in a mold 10 g at a time, and compressed until it became two-thirds the volume before compression. It collapsed without being able to do it.

Comparative Example 2
In accordance with the same formulation as in Example 1, the mixed powder was uniformly mixed. Next, a wetting liquid was added to this mixed powder and stirred until a uniform wet powder was obtained. The obtained wet powder was dried at 70 ° C. for 2 hours, and then the obtained dried product was formed into 1 g tablets by a tableting machine.

Test example 1 (flavor improvement effect)
Twenty subjects took the same amount of the tumbled-like composition of Example 1 and the tablet of Comparative Example 2 (the tablet of Comparative Example 2 was chewed) and ceramide. As for the flavor improvement effect related to bitterness and astringency, the following criteria were used. The answer results are also shown.

――――――――――――――――――――――――
Number of respondents Ceramide's bitterness and astringency ――――――――――――
Example 1 Comparative Example 2
――――――――――――――――――――――――
“I feel strongly” 0 12
“I feel a little” 2 8
“I don't feel” 1800
――――――――――――――――――――――――

  As can be seen from the above answer results, the composition of Example 1 of the present application was able to remarkably suppress the bitterness and astringency of ceramide, and was excellent in the effect of improving the flavor.

Example 2
According to the following formulation, the mixed powder components were first mixed uniformly. Next, a wetting liquid was added to this mixed powder and stirred until a uniform wet powder was obtained. Finally, 10 g each was filled into a mold and compressed to 3/4 of the volume before compression, and the obtained molded product was dried at 70 ° C. for 2 hours to produce.

Ingredient name Compounding amount (%)
―――――――――――――――――――――――
(Mixed powder)
1. Commercial ceramide 13.0
(Sugar ceramide content 3%)
2. Pregelatinized corn starch 15.5
3. Dextrin 15.7
4). Starch flour 10.3
5). Shinbiki 17.4
7). Brown sugar 13.1
8). Hojicha powder 1.8
9. Fragrance 0.2
(Wetting liquid)
10.85% aqueous ethanol solution 13.0
―――――――――――――――――――――――

Example 3
According to the following formulation, the mixed powder components were first mixed uniformly. Next, a wetting liquid was added to this mixed powder and stirred until a uniform wet powder was obtained. Finally, 10 g each was filled into a mold and compressed to 3/4 of the volume before compression, and the obtained molded product was dried at 70 ° C. for 2 hours to produce.

Ingredient name Compounding amount (%)
―――――――――――――――――――――――
(Mixed powder)
1. Commercial ceramide 5.0
(Sugar ceramide content 3%)
2. Dried apple powder 36.0
3. Plum powder 32.0
4). Lemon pulp 4.5
5). Bread crumbs 13.5
(Wetting liquid)
6). Fruit juice (Bx50) 9.0
―――――――――――――――――――――――

Example 4
The wet liquid 1 was added to the powder of the mixed powder 1 and stirred until a uniform wet powder was obtained. Next, the mixed powder 2 previously mixed until each component became uniform was added and stirred until a uniform wet powder was obtained. Further, the solution of the wetting liquid 2 was added and stirred to obtain a uniform wet powder. Finally, 10 g each was filled into a mold and compressed to 2/3 of the volume before compression, and the resulting molded product was dried at 70 ° C. for 2 hours to produce.

Ingredient name Compounding amount (%)
―――――――――――――――――――――――
(Mixed powder 1)
1. Crystalline cellulose 15.0
(Wetting liquid 1)
2. 20% ethanol aqueous solution 5.2
3. Glucose fructose liquid sugar 1.0
(Mixed powder 2)
4). Commercial ceramide 5.0
(Sugar ceramide content 3%)
5). Collagen 15.2
6). Sucrose 10.0
7). Maltodextrin 10.0
8). Bread crumbs 10.0
9. Cinnamon 0.1
Ten. Pearl barley extract powder 1.0
11． Virosa extract powder 2.0
12． Royal Jelly 1.0
13. N-acetylglucosamine 5.0
14. Hyaluronic acid 0.5
15． Glycine 3.0
16． Proline 2.0
17． Alanine 1.0
18． Arginine 3.0
(Wetting liquid 2)
19. 50% ethanol aqueous solution 10.0
―――――――――――――――――――――――

  The ceramide-containing compositions produced in Examples 1 to 4 were both excellent in texture and flavor, excellent in palatability that can be ingested continuously.

  INDUSTRIAL APPLICABILITY According to the present invention, a massive ceramide-containing composition containing a high content of ceramides that is excellent in portability, excellent in flavor and texture, and can be continuously ingested can be provided. According to the present invention, an effective amount of ceramides can be easily taken in daily life.

Claims (5)

A bulky ceramide-containing composition obtained by mixing a ceramide, a base material and a wetting agent to obtain a granular wet powder, compression-molding the obtained wet powder without drying, and then drying The ceramides-containing composition is characterized in that the ceramides-containing composition has a porous void inside thereof and is in the shape of a tumbled or rusk. The ceramide-containing composition according to claim 1, wherein the ceramide is a sugar ceramide. The ceramide-containing composition according to claim 1 or 2, wherein the substrate is one or more substances selected from the group consisting of cereal flours, fibers, saccharides and proteins. object. Furthermore, the flavor improving agent is mix | blended, The ceramides containing composition of any one of Claims 1-3 characterized by the above-mentioned. A food comprising the ceramide-containing composition according to any one of claims 1 to 4.