JP2012017277A - Method for producing l-ascorbic acid-containing powder and l-ascorbic acid-containing powder - Google Patents
Method for producing l-ascorbic acid-containing powder and l-ascorbic acid-containing powder Download PDFInfo
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 title claims abstract description 312
- 229960005070 ascorbic acid Drugs 0.000 title claims abstract description 158
- 239000002211 L-ascorbic acid Substances 0.000 title claims abstract description 157
- 235000000069 L-ascorbic acid Nutrition 0.000 title claims abstract description 156
- 239000000843 powder Substances 0.000 title claims abstract description 91
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 33
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 65
- 238000001035 drying Methods 0.000 claims abstract description 24
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 23
- 238000004108 freeze drying Methods 0.000 claims abstract description 23
- 239000000203 mixture Substances 0.000 claims abstract description 12
- 238000000227 grinding Methods 0.000 claims abstract 2
- 238000000034 method Methods 0.000 claims description 21
- 238000010298 pulverizing process Methods 0.000 claims description 8
- 235000011869 dried fruits Nutrition 0.000 claims description 4
- 239000011362 coarse particle Substances 0.000 claims description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 12
- 238000003860 storage Methods 0.000 abstract description 3
- 230000007774 longterm Effects 0.000 abstract description 2
- 241000196324 Embryophyta Species 0.000 description 68
- 239000002994 raw material Substances 0.000 description 12
- 238000002156 mixing Methods 0.000 description 9
- 239000000047 product Substances 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 239000000654 additive Substances 0.000 description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 6
- 239000002537 cosmetic Substances 0.000 description 4
- 239000008176 lyophilized powder Substances 0.000 description 4
- 230000000996 additive effect Effects 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 235000012055 fruits and vegetables Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 238000007873 sieving Methods 0.000 description 3
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 150000000996 L-ascorbic acids Chemical class 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000003796 beauty Effects 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 230000000087 stabilizing effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000009777 vacuum freeze-drying Methods 0.000 description 2
- WVXRAFOPTSTNLL-NKWVEPMBSA-N 2',3'-dideoxyadenosine Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@H]1CC[C@@H](CO)O1 WVXRAFOPTSTNLL-NKWVEPMBSA-N 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 240000003394 Malpighia glabra Species 0.000 description 1
- 235000014837 Malpighia glabra Nutrition 0.000 description 1
- 241001193545 Myrciaria dubia Species 0.000 description 1
- 235000016392 Myrciaria paraensis Nutrition 0.000 description 1
- 230000002745 absorbent Effects 0.000 description 1
- 239000002250 absorbent Substances 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 230000037354 amino acid metabolism Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 230000031018 biological processes and functions Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 229940000033 dermatological agent Drugs 0.000 description 1
- 239000003241 dermatological agent Substances 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000013588 oral product Substances 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 238000005325 percolation Methods 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cosmetics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
本件発明は、植物を主原料として、凍結乾燥法によりＬ‐アスコルビン酸を含有する粉体を製造するＬ‐アスコルビン酸含有粉の製造方法及びその製造方法により得られたＬ‐アスコルビン酸含有粉に関する。 The present invention relates to a method for producing L-ascorbic acid-containing powder for producing a powder containing L-ascorbic acid by freeze drying using a plant as a main raw material, and L-ascorbic acid-containing powder obtained by the production method .
Ｌ‐アスコルビン酸は、抗酸化作用、コラーゲンの合成、鉄の腸内吸収、アミノ酸の代謝等、種々の生物学的な過程に寄与することが知られている。そのため、食品、飲料、化粧品等の分野において、健康維持、美容促進等を図ることを目的として、Ｌ‐アスコルビン酸を添加した製品が流通している。これらの製品に添加するＬ‐アスコルビン酸には、化学的方法により合成するもの（特許文献１）がある。しかし、近年の健康志向の高まりにより、食品、飲料、化粧品等の分野で使用する添加物としてのＬ‐アスコルビン酸においても、自然物である植物等から得られたものが望まれている。そこで、果物や野菜等の植物から果汁、エキス、果肉等を抽出して、これらを液体、半流動体、粉末等の固体に加工した抽出物をＬ‐アスコルビン酸の添加剤として用いている。 L-ascorbic acid is known to contribute to various biological processes such as antioxidant action, collagen synthesis, intestinal iron absorption, and amino acid metabolism. Therefore, in the fields of food, beverages, cosmetics and the like, products with L-ascorbic acid added are distributed for the purpose of maintaining health, promoting beauty, and the like. Some L-ascorbic acid added to these products is synthesized by a chemical method (Patent Document 1). However, due to the recent increase in health consciousness, L-ascorbic acid as an additive used in the fields of foods, beverages, cosmetics and the like is also desired to be obtained from natural plants. Therefore, an extract obtained by extracting fruit juice, extract, pulp and the like from plants such as fruits and vegetables and processing them into a solid such as a liquid, a semi-fluid or a powder is used as an additive for L-ascorbic acid.
粉末に加工したＬ‐アスコルビン酸抽出物の場合、植物から抽出した果汁、エキス、果肉等を乾燥させて得られる。しかし、Ｌ‐アスコルビン酸は、空気による酸化、熱による分解が生じやすいので、加熱による乾燥法を用いる場合、乾燥前後のＬ‐アスコルビン酸の含有量の減少率が高まり、Ｌ‐アスコルビン酸の含有量を高い値で維持することが困難である。 In the case of L-ascorbic acid extract processed into powder, it is obtained by drying fruit juice, extract, pulp and the like extracted from plants. However, since L-ascorbic acid is likely to be oxidized by air and decomposed by heat, when using a drying method by heating, the rate of decrease in the content of L-ascorbic acid before and after drying increases and the content of L-ascorbic acid increases. It is difficult to maintain the amount at a high value.
これに対し、凍結乾燥（フリーズドライ）加工は、加工対象品を凍結させ、その凍結状態のまま昇華させることにより水分を除去して乾燥させる技術である。そのため、加熱による影響を受けやすい生産物に適した技術であり、且つ、加工品本来の形状や風味を損ない難い特徴がある。しかし、一般に、凍結乾燥法により得られた乾燥物は、形状や大きさの変化が小さく、多孔質で表面積が大きいという特徴がある。そのため、凍結乾燥法により得られた乾燥物は液体への溶解性が高く、吸湿性が高い。加えて、Ｌ‐アスコルビン酸は水と反応しやすいため、凍結乾燥法によりＬ‐アスコルビン酸を含有する粉末を得た場合、Ｌ‐アスコルビン酸の濃度が高くなる程、保存環境下で急速に吸湿し、製品として望ましい粉体の形態を維持することが困難であった。 On the other hand, freeze-drying (freeze-drying) processing is a technique for removing moisture by drying a product to be processed and sublimating it in the frozen state. Therefore, it is a technique suitable for a product that is easily affected by heating, and has a characteristic that the original shape and flavor of the processed product are difficult to be damaged. However, in general, a dried product obtained by freeze-drying is characterized by small changes in shape and size, being porous and having a large surface area. Therefore, the dried product obtained by the freeze-drying method has high solubility in liquid and high hygroscopicity. In addition, since L-ascorbic acid is easy to react with water, when a powder containing L-ascorbic acid is obtained by a freeze-drying method, the higher the concentration of L-ascorbic acid, the quicker the moisture absorption in the storage environment. However, it has been difficult to maintain a desirable powder form as a product.
Ｌ‐アスコルビン酸を含有するものを凍結乾燥する技術として、例えば、特許文献１には、化粧料に配合するＬ‐アスコルビン酸‐２‐リン酸‐６‐脂肪酸と二糖類及び／又はデキストリンを含有する水溶液から凍結乾燥剤を得ることにより、粉末状態で安定させる方法が採用されている。しかし、健康や美容のための添加物用途には、天然由来成分へのニーズが高い。そこで、本件出願人は、このようなニーズに応えるべく、天然由来のＬ‐アスコルビン酸抽出物で、且つ、Ｌ‐アスコルビン酸を高濃度で含有する凍結乾燥粉体であっても、耐吸湿性に優れ、長期保存性に優れるＬ‐アスコルビン酸含有粉を提供することを目的とする。 As a technique for freeze-drying a substance containing L-ascorbic acid, for example, Patent Document 1 contains L-ascorbic acid-2-phosphate-6-fatty acid and a disaccharide and / or dextrin to be blended in cosmetics. A method of stabilizing in a powder state by obtaining a lyophilizing agent from an aqueous solution to be employed is employed. However, there is a high need for naturally derived ingredients for use in additives for health and beauty. Therefore, in order to respond to such needs, the applicant of the present application is resistant to moisture absorption even if it is a naturally-derived L-ascorbic acid extract and a lyophilized powder containing L-ascorbic acid at a high concentration. An object of the present invention is to provide an L-ascorbic acid-containing powder that is excellent in storability and long-term storage.
本発明者は、鋭意研究を行った結果、以下のＬ‐アスコルビン酸含有粉の製造方法を採用することで上記目的を達成するに到った。 As a result of intensive studies, the present inventor has achieved the above object by employing the following method for producing L-ascorbic acid-containing powder.
本件発明に係る第一のＬ‐アスコルビン酸含有粉の製造方法は、Ｌ‐アスコルビン酸を含有する植物を乾燥させて粉砕した乾燥植物と、別途Ｌ‐アスコルビン酸を含有する果実から抽出した果汁とを混合したものを凍結乾燥することによりＬ‐アスコルビン酸含有粉を得ることを特徴とする。 The first method for producing L-ascorbic acid-containing powder according to the present invention includes a dried plant obtained by drying and pulverizing a plant containing L-ascorbic acid, and a fruit juice separately extracted from a fruit containing L-ascorbic acid It is characterized in that L-ascorbic acid-containing powder is obtained by freeze-drying the mixture.
本件発明に係る第一のＬ‐アスコルビン酸含有粉の製造方法は、前記Ｌ‐アスコルビン酸を含有する果実を乾燥して乾燥果実を得る際の乾燥温度を４５℃以下とすることがより好ましい。 As for the manufacturing method of the 1st L-ascorbic acid containing powder which concerns on this invention, it is more preferable that the drying temperature at the time of drying the fruit containing the said L-ascorbic acid and obtaining a dried fruit shall be 45 degrees C or less.
本件発明に係る第一のＬ‐アスコルビン酸含有粉の製造方法は、前記果汁は、Ｌ‐アスコルビン酸を含有する果実から抽出した濃縮果汁を用いることがより好ましい。 In the first method for producing L-ascorbic acid-containing powder according to the present invention, the fruit juice is more preferably a concentrated fruit juice extracted from a fruit containing L-ascorbic acid.
本件発明に係る第一のＬ‐アスコルビン酸含有粉の製造方法は、より好ましくは、前記乾燥植物は、粉砕後に６０メッシュ〜３００メッシュのフィルタで粗大粒子を除去したものを用いる。 More preferably, in the first method for producing L-ascorbic acid-containing powder according to the present invention, the dried plant is obtained by removing coarse particles with a filter of 60 mesh to 300 mesh after pulverization.
また、本件発明に係る第二のＬ‐アスコルビン酸含有粉の製造方法は、Ｌ‐アスコルビン酸を含有する植物の果皮と、別途Ｌ‐アスコルビン酸を含有する果実から抽出した果汁とを混合したものを凍結乾燥し、凍結乾燥処理後に粉砕することによりＬ‐アスコルビン酸含有粉を得ることを特徴とする。 The second L-ascorbic acid-containing powder production method according to the present invention is a mixture of a fruit peel of a plant containing L-ascorbic acid and a fruit juice separately extracted from a fruit containing L-ascorbic acid Is lyophilized and pulverized after lyophilization to obtain L-ascorbic acid-containing powder.
本件発明に係る第二のＬ‐アスコルビン酸含有粉の製造方法は、より好ましくは、前記Ｌ‐アスコルビン酸を含有する植物の果皮は、粉砕して小片にしたものを前記果汁と混合する。 More preferably, in the method for producing the second L-ascorbic acid-containing powder according to the present invention, the fruit skin of the plant containing the L-ascorbic acid is pulverized into small pieces and mixed with the fruit juice.
本件発明に係るＬ‐アスコルビン酸含有粉は、上記第一又は第二のＬ‐アスコルビン酸含有粉の製造方法により得られることを特徴とする。 The L-ascorbic acid-containing powder according to the present invention is obtained by the method for producing the first or second L-ascorbic acid-containing powder.
本件発明に係る第一のＬ‐アスコルビン酸含有粉の製造方法は、それぞれにＬ‐アスコルビン酸を含有する乾燥植物及び果汁を混合したものを凍結乾燥することにより、Ｌ‐アスコルビン酸を含有する凍結乾燥粉の耐吸湿性を向上させ、長時間、粉体の形態を保つことができるＬ‐アスコルビン酸含有粉を提供できる。特に、本件発明に係るＬ‐アスコルビン酸含有粉の製造方法は、Ｌ‐アスコルビン酸濃度が高い凍結乾燥粉であっても、天然原料以外の添加物を添加することなく、耐吸湿性を向上させることができる。 In the first method for producing L-ascorbic acid-containing powder according to the present invention, a freeze-dried product containing L-ascorbic acid is obtained by freeze-drying a mixture of a dried plant containing L-ascorbic acid and fruit juice. It is possible to provide an L-ascorbic acid-containing powder that improves the moisture absorption resistance of the dry powder and can maintain the powder form for a long time. In particular, the method for producing L-ascorbic acid-containing powder according to the present invention improves moisture absorption resistance without adding additives other than natural raw materials, even if the lyophilized powder has a high L-ascorbic acid concentration. be able to.
本件発明に係る第二のＬ‐アスコルビン酸含有粉の製造方法は、それぞれにＬ‐アスコルビン酸を含有する植物の果皮及び果汁を混合したものを凍結乾燥することにより、Ｌ‐アスコルビン酸を含有する凍結乾燥粉の耐吸湿性を向上させ、長時間、粉体の形態を保つことができるＬ‐アスコルビン酸含有粉を提供できる。特に、本件発明に係るＬ‐アスコルビン酸含有粉の製造方法は、Ｌ‐アスコルビン酸濃度が高い凍結乾燥粉であっても、天然原料以外の添加物を添加することなく、耐吸湿性を向上させることができる。 The second method for producing L-ascorbic acid-containing powder according to the present invention contains L-ascorbic acid by freeze-drying a mixture of the skin and juice of plants each containing L-ascorbic acid. It is possible to provide an L-ascorbic acid-containing powder that improves the moisture absorption resistance of the freeze-dried powder and can maintain the powder form for a long time. In particular, the method for producing L-ascorbic acid-containing powder according to the present invention improves moisture absorption resistance without adding additives other than natural raw materials, even if the lyophilized powder has a high L-ascorbic acid concentration. be able to.
また、本件発明に係るＬ‐アスコルビン酸含有粉は、天然原料からなり、Ｌ‐アスコルビン酸濃度が高く、且つ、耐吸湿性に優れる。 The L-ascorbic acid-containing powder according to the present invention is made of a natural raw material, has a high L-ascorbic acid concentration, and is excellent in moisture absorption resistance.
以下、本発明に係るＬ‐アスコルビン酸含有粉の製造方法及びＬ‐アスコルビン酸含有粉の好ましい実施の形態を説明する。 Hereinafter, preferred embodiments of the method for producing L-ascorbic acid-containing powder and the L-ascorbic acid-containing powder according to the present invention will be described.
Ｌ‐アスコルビン酸含有粉の製造方法の第一実施形態： 本件発明に係るＬ‐アスコルビン酸含有粉の製造方法は、Ｌ‐アスコルビン酸を含有する植物を乾燥させて粉砕した乾燥植物と、別途Ｌ‐アスコルビン酸を含有する果実から抽出した果汁とを混合したものを凍結乾燥することによりＬ‐アスコルビン酸含有粉を得ることを特徴とする。すなわち、乾燥させた植物と果汁とを混合することにより、果汁を乾燥植物に含浸させ、これを凍結乾燥することにより、Ｌ‐アスコルビン酸を高濃度に含有しながら、耐吸湿性に優れる凍結乾燥粉が得られる。 First Embodiment of Method for Producing L-Ascorbic Acid-Containing Powder: A method for producing L-ascorbic acid-containing powder according to the present invention comprises a dry plant obtained by drying and pulverizing a plant containing L-ascorbic acid, and a separate L -L-ascorbic acid-containing powder is obtained by freeze-drying a mixture of fruit juice extracted from fruit containing ascorbic acid. That is, by mixing the dried plant and fruit juice, impregnating the fruit juice into the dried plant, and freeze-drying this, lyophilized excellent in moisture absorption while containing L-ascorbic acid at a high concentration A powder is obtained.
まず、乾燥植物について説明する。Ｌ‐アスコルビン酸を含有する植物を乾燥させ、これを粉砕して乾燥植物とする。Ｌ‐アスコルビン酸を含有する植物とは、果物、野菜等、Ｌ‐アスコルビン酸を含有する植物の果肉、果皮、種子のいずれかを含むものである。そして、野菜や果実全体を乾燥させても良いし、果皮、種子のみを乾燥させても良く、果汁を搾り取った残渣や種子を取り除いた果実（パルプ）を乾燥させても良い。Ｌ‐アスコルビン酸を含有する植物は、例えば、Ｌ‐アスコルビン酸の含有量が多いことで知られるカムカム（ＣＡＭＵ ＣＡＭＵ；学名Ｍｙｒｃｉａｒｉａ ｄｕｂｉａ）、アセロラ、オレンジ、レモン等の果物が挙げられる。 First, a dry plant is demonstrated. The plant containing L-ascorbic acid is dried and pulverized to obtain a dried plant. The plant containing L-ascorbic acid includes any of the flesh, pericarp and seeds of plants containing L-ascorbic acid, such as fruits and vegetables. Then, the whole vegetables and fruits may be dried, the skin and seeds alone may be dried, or the fruit (pulp) from which the residue and seeds obtained by squeezing the fruit juice are removed may be dried. Examples of plants containing L-ascorbic acid include fruits such as camcam (CAMU; scientific name Myrciaria dubia), acerola, orange, and lemon, which are known to have a high content of L-ascorbic acid.
このＬ‐アスコルビン酸を含有する植物を乾燥させる際の乾燥温度は４５℃以下、より好ましくは４０℃以下とすることが好ましい。Ｌ‐アスコルビン酸は熱により分解されやすいので高温乾燥は適さない。そのため、乾燥温度が４５℃より高温だとＬ‐アスコルビン酸が分解しやすくなり、得られた乾燥植物のＬ‐アスコルビン酸の含有量（初期量）を高くすることができない。そして、後の工程において、果汁を十分に浸透させるためには、含水率が５．０％〜８．０％となるまで乾燥させることが好ましい。乾燥方法は、特に限定されるものではなく、例えば、風乾、真空乾燥、遠心乾燥、吸収剤を用いた乾燥、超音波乾燥、加圧乾燥、太陽熱乾燥等が挙げられる。 The drying temperature when drying the plant containing L-ascorbic acid is preferably 45 ° C. or lower, more preferably 40 ° C. or lower. Since L-ascorbic acid is easily decomposed by heat, high-temperature drying is not suitable. Therefore, when the drying temperature is higher than 45 ° C., L-ascorbic acid is easily decomposed, and the content (initial amount) of L-ascorbic acid in the obtained dried plant cannot be increased. And in a subsequent process, in order to fully permeate fruit juice, it is preferable to dry until a moisture content will be 5.0%-8.0%. The drying method is not particularly limited, and examples thereof include air drying, vacuum drying, centrifugal drying, drying using an absorbent, ultrasonic drying, pressure drying, solar drying and the like.
得られた乾燥植物のＬ‐アスコルビン酸濃度は１０％（ｗ／ｗ）以上とすることが好ましい。乾燥植物のＬ‐アスコルビン酸濃度が１０％（ｗ／ｗ）未満であると、高濃度のＬ‐アスコルビン酸含有粉を得るために、Ｌ‐アスコルビン酸の含有量が高い果汁を用いる必要があり、生産効率が低下して好ましくない。一方、乾燥植物のＬ‐アスコルビン酸濃度は高い程、高濃度のＬ‐アスコルビン酸含有粉を製造しやすく、特に上限値を規定することを要しない。しかし、本件発明で用いる乾燥植物は、天然由来の原料を用いる点が特徴の一つであるため、天然由来の原料からなる乾燥植物のＬ‐アスコルビン酸濃度の最高濃度を考えて定めるならば、乾燥植物のＬ‐アスコルビン酸濃度の上限値は３０％（ｗ／ｗ）となる。 The resulting dried plant preferably has an L-ascorbic acid concentration of 10% (w / w) or higher. When the L-ascorbic acid concentration of the dried plant is less than 10% (w / w), it is necessary to use a fruit juice with a high L-ascorbic acid content in order to obtain a high concentration of L-ascorbic acid-containing flour This is not preferable because the production efficiency is lowered. On the other hand, the higher the L-ascorbic acid concentration of the dried plant, the easier it is to produce a higher concentration of L-ascorbic acid-containing powder, and it is not particularly necessary to define an upper limit. However, the dry plant used in the present invention is characterized by the use of a naturally-derived raw material. Therefore, if it is determined in consideration of the maximum concentration of L-ascorbic acid concentration of a dry plant composed of a natural-derived raw material, The upper limit of the L-ascorbic acid concentration in the dried plant is 30% (w / w).
また、乾燥植物は、後の工程において、乾燥植物への果汁の浸透を促進させるためには、小片のものが好ましい。乾燥果実を小片に加工する方法は特に限定されるものではなく、粉砕、破砕等により乾燥果実を小片化させる。粉砕する方法は特に限定されるものではなく、上述の乾燥方法を経ることにより必然的に粉砕される場合や、乾燥処理前或いは乾燥処理後に、ボールミル、振動ミル、ジェットミル等を使用して粉砕しても良い。更に、小片化させた乾燥植物は、篩い分けにより粒度を揃えることが好ましい。その理由は、後の工程において、果汁を均等に行き渡らせやすいからである。乾燥植物は、６０メッシュ〜３００メッシュの目開きのフィルタにより篩い分けられる程度の粉体が好ましい。より好ましくは、１００メッシュ〜２５０メッシュの目開きのフィルタにより粒子凝集を解くとともに篩い分けして粗大粒子を除去した乾燥植物を用いる。 In addition, the dried plant is preferably a small piece in order to promote penetration of fruit juice into the dried plant in a later step. The method for processing the dried fruit into small pieces is not particularly limited, and the dried fruit is broken into pieces by crushing, crushing, or the like. The method of pulverization is not particularly limited, and when inevitably pulverized through the above drying method, or pulverized using a ball mill, a vibration mill, a jet mill or the like before or after the drying process. You may do it. Furthermore, it is preferable that the dried plants that have been fragmented have the same particle size by sieving. The reason is that it is easy to distribute the fruit juice evenly in the subsequent steps. The dry plant is preferably a powder that can be sieved with a 60 mesh to 300 mesh mesh filter. More preferably, a dry plant is used in which coarse particles are removed by sieving the particles while sieving with a filter having a mesh size of 100 to 250 mesh.
乾燥植物の他に、Ｌ‐アスコルビン酸を含有する果実から抽出した果汁を用意する。ここで言う果汁とは、ストレート果汁、濃縮果汁のいずれでも良い。但し、濃縮果汁を用いると、凍結乾燥の工程が容易となるとともに、得られるＬ‐アスコルビン酸含有粉のＬ‐アスコルビン酸濃度の調節が容易となる。果汁の濃縮方法は、真空濃縮、凍結濃縮、膜濃縮及びこれらの組み合わせ等、いずれの濃縮方法も用いても良い。果汁のＬ‐アスコルビン酸濃度は、１．０％（ｗ／ｖ）〜２０％（ｗ／ｖ）のものを用いると、凍結乾燥時の加工効率が良く、高濃度のＬ‐アスコルビン酸含有粉を製造できる。 In addition to dried plants, fruit juice extracted from fruits containing L-ascorbic acid is prepared. The fruit juice mentioned here may be either straight fruit juice or concentrated fruit juice. However, the use of concentrated fruit juice facilitates the freeze-drying process and facilitates adjustment of the L-ascorbic acid concentration of the obtained L-ascorbic acid-containing powder. As a method for concentrating fruit juice, any concentration method such as vacuum concentration, freeze concentration, membrane concentration, or a combination thereof may be used. When the L-ascorbic acid concentration of the fruit juice is 1.0% (w / v) to 20% (w / v), the processing efficiency at the time of freeze-drying is good, and the L-ascorbic acid-containing powder with a high concentration Can be manufactured.
また、果汁には、特開２０１０−１２６５０３号公報に開示の本件発明者によるＬ‐アスコルビン酸の安定化方法の発明を適用すれば、Ｌ‐アスコルビン酸含有粉の製造工程における果汁におけるＬ‐アスコルビン酸濃度の安定化を図ることができる。 In addition, if the invention of the method for stabilizing L-ascorbic acid by the present inventor disclosed in JP 2010-126503 A is applied to fruit juice, L-ascorbine in fruit juice in the production process of L-ascorbic acid-containing powder The acid concentration can be stabilized.
上記乾燥植物及び果汁を混合する。乾燥植物及び果汁を混合することにより、乾燥植物に果汁を含浸させる。具体的には、果汁を乾燥植物に加え、混合した後、２〜３時間放置する。この結果、果汁を乾燥植物全体に行き渡らせ、且つ、乾燥植物内部に浸透させることができる。 The dried plant and fruit juice are mixed. By mixing the dried plant and fruit juice, the dried plant is impregnated with fruit juice. Specifically, fruit juice is added to the dried plant, mixed, and then allowed to stand for 2-3 hours. As a result, the fruit juice can be spread throughout the dried plant and penetrated into the dried plant.
本件発明に係るＬ‐アスコルビン酸含有粉の製造方法は、原料である乾燥植物及び果汁のいずれにもＬ‐アスコルビン酸を含むものを用いる。そのため、乾燥植物のＬ‐アスコルビン酸濃度、果汁のＬ‐アスコルビン酸濃度、及びそれらの配合割合の条件を組み合わせることにより、得られるＬ‐アスコルビン酸含有粉のＬ‐アスコルビン酸濃度を調整することができる。但し、乾燥植物及び果汁の配合割合は、得られるＬ‐アスコルビン酸含有粉のＬ‐アスコルビン酸濃度に応じた調製を要する。Ｌ‐アスコルビン酸含有粉のＬ‐アスコルビン酸濃度が高くなる程、粉末の吸湿性が高くなるからである。したがって、乾燥植物と果汁との配合割合を単純に規定するのは困難であるが、乾燥植物の割合が多い程、得られる凍結乾燥粉は耐吸湿性に優れるものとなる。また、果汁としてストレート果汁を用いる場合と、濃縮果汁を用いる場合とでは、乾燥植物と果汁との配合割合が異なる。ストレート果汁は水分量が多いからである。 In the method for producing L-ascorbic acid-containing powder according to the present invention, a material containing L-ascorbic acid in any of dried plants and fruit juices as raw materials is used. Therefore, it is possible to adjust the L-ascorbic acid concentration of the resulting L-ascorbic acid-containing powder by combining the conditions of the L-ascorbic acid concentration of the dried plant, the L-ascorbic acid concentration of the fruit juice, and the blending ratio thereof. it can. However, the blending ratio of the dried plant and the fruit juice requires preparation according to the L-ascorbic acid concentration of the obtained L-ascorbic acid-containing powder. This is because the higher the L-ascorbic acid concentration of the L-ascorbic acid-containing powder, the higher the hygroscopicity of the powder. Therefore, it is difficult to simply specify the blending ratio of the dried plant and the fruit juice, but the higher the ratio of the dried plant, the more the freeze-dried powder obtained has better moisture absorption resistance. Moreover, the mixing ratio of a dried plant and fruit juice differs in the case where straight fruit juice is used as fruit juice, and the case where concentrated fruit juice is used. This is because straight fruit juice has a large amount of water.
乾燥植物と果汁との配合比は、乾燥植物（ｋｇ）／果汁（Ｌ）≧１／９とすることが好ましい。乾燥植物の配合割合が少なすぎると、従来の果汁のみを凍結乾燥させて得られる粉末のように吸湿性が高く、粉体の状態を維持することが困難である。また、果汁の割合が多いと、凍結乾燥に手間が掛かり、加工コストが上昇する。 The mixing ratio of the dried plant and the fruit juice is preferably dried plant (kg) / fruit juice (L) ≧ 1/9. When the blending ratio of the dried plant is too small, the hygroscopicity is high like a powder obtained by freeze-drying only a conventional fruit juice, and it is difficult to maintain the powder state. Moreover, when there are many ratios of fruit juice, it will take time for freeze-drying and processing cost will rise.
Ｌ‐アスコルビン酸含有粉の製造方法の第二実施形態： 本件発明に係るＬ‐アスコルビン酸含有粉の製造方法は、Ｌ‐アスコルビン酸を含有する植物の果皮と、別途Ｌ‐アスコルビン酸を含有する果実から抽出した果汁とを混合したものを凍結乾燥し、凍結乾燥処理後に粉砕することによりＬ‐アスコルビン酸含有粉を得ることを特徴とする。すなわち、果汁の他に果皮を混合することにより果汁を果皮に含浸させ、これを凍結乾燥することにより、Ｌ‐アスコルビン酸を高濃度に含有しながら、耐吸湿性に優れる凍結乾燥粉が得られる。つまり、Ｌ‐アスコルビン酸含有粉の製造方法の第二実施形態は、第一実施形態の乾燥植物と異なり、乾燥していない果皮を用いる。Ｌ‐アスコルビン酸を含有する植物は第一実施形態と同様であるが、第二実施形態では、乾燥加工を行わない果皮を用いる。 Second Embodiment of Method for Producing L-Ascorbic Acid-Containing Flour: The method for producing L-ascorbic acid-containing flour according to the present invention comprises a plant skin containing L-ascorbic acid and L-ascorbic acid separately. What mix | blends with the fruit juice extracted from the fruit is freeze-dried, The powder containing L-ascorbic acid is obtained by grind | pulverizing after a freeze-drying process, It is characterized by the above-mentioned. That is, by impregnating fruit juice in addition to fruit juice, the fruit skin is impregnated into the fruit skin and freeze-dried to obtain a freeze-dried powder excellent in moisture absorption while containing L-ascorbic acid at a high concentration. . That is, unlike the dry plant of 1st embodiment, 2nd embodiment of the manufacturing method of L-ascorbic acid containing powder uses the fruit skin which is not dried. The plant containing L-ascorbic acid is the same as that in the first embodiment, but in the second embodiment, a skin that is not dried is used.
このＬ‐アスコルビン酸を含有する植物の果皮は、予め小片にしたものを用意することが好ましい。当該果皮を小片に加工する方法は、粉砕、切断等が可能である。 As the skin of the plant containing L-ascorbic acid, it is preferable to prepare a small piece in advance. The method of processing the pericarp into small pieces can be pulverized, cut and the like.
乾燥植物及び果汁は、いずれもＬ‐アスコルビン酸の含有量が高い原料であるカムカムを用いて作製した。乾燥植物は、果汁の搾汁工程の副産物である皮や種子の混合物から種子を５０％除去したものと、果皮とを用い、含水率が８％になるまで４０℃以下で太陽熱乾燥させ、これを粉砕後２００メッシュの篩で篩い分けしたものを用意した。この乾燥植物のＬ‐アスコルビン酸濃度は１７．２％だった。果汁は、果汁の搾汁工程の残渣（パルプ）から膜濃縮法により得られた、Ｌ‐アスコルビン酸濃度が４％のカムカムの濃縮果汁を用意した。 Both dried plants and fruit juices were prepared using Camcam, which is a raw material with a high L-ascorbic acid content. Dried plants are obtained by removing 50% of seeds from a mixture of skin and seeds, which are a by-product of the fruit juice extraction process, and fruit skins, and are dried by heating at 40 ° C or lower until the water content reaches 8%. After pulverizing, a sieve with 200 mesh was prepared. The L-ascorbic acid concentration of this dried plant was 17.2%. For the fruit juice, a concentrated cam juice with 4% L-ascorbic acid concentration obtained from the residue (pulp) of the juice squeezing process by a membrane concentration method was prepared.
上記Ｌ‐アスコルビン酸濃度が４％のカムカムの濃縮果汁１６．６Ｌ及び乾燥植物３．４Ｌを容器に投入し、混合した。この混合物を真空凍結乾燥装置（Ｌｅｙｂｏｌｄ社製）の容器内に投入して真空凍結乾燥処理し、５ｋｇのＬ‐アスコルビン酸含有粉を得た。得られたＬ‐アスコルビン酸含有粉は、ベージュ色で、酸味があり、カムカム独特の香りを有し、Ｌ‐アスコルビン酸濃度が３０％、含水率１％の粉体が得られた。このＬ‐アスコルビン酸含有粉を湿度５５％、温度２３℃の環境に保管し、経時観察したところ、２週間後に、含水率６％の状態を維持できた。含水率が６％の凍結乾燥粉は、十分、実用に適した粉体である。 16.6 L of concentrated cam juice with L-ascorbic acid concentration of 4% and 3.4 L of dried plant were put into a container and mixed. This mixture was put into a container of a vacuum freeze-drying apparatus (manufactured by Leybold) and subjected to vacuum freeze-drying treatment to obtain 5 kg of L-ascorbic acid-containing powder. The obtained L-ascorbic acid-containing powder was beige, sour, had a peculiar scent of cam cam, a L-ascorbic acid concentration of 30%, and a moisture content of 1%. This L-ascorbic acid-containing powder was stored in an environment with a humidity of 55% and a temperature of 23 ° C., and was observed over time. After 2 weeks, the moisture content was maintained at 6%. A freeze-dried powder having a water content of 6% is a powder that is sufficiently suitable for practical use.
実施例２は、実施例１に比べて、乾燥植物と果汁の配合比が異なる例を示す。すなわち、実施例１と同じ条件のＬ‐アスコルビン酸濃度が４％のカムカムの濃縮果汁１５．５Ｌ及びＬ‐アスコルビン酸濃度１７．２％の乾燥植物４．５ｋｇを用意した。その他は、実施例１と同じ条件で凍結乾燥処理を行い、Ｌ‐アスコルビン酸濃度が２２．６％、含水率１％のＬ‐アスコルビン酸含有粉５ｋｇを得た。得られたＬ‐アスコルビン酸含有粉は、ベージュ色で、酸味があり、カムカム独特の香りを有し、このＬ‐アスコルビン酸含有粉を湿度６０％、温度２６℃の環境に保管し、経時観察したところ、２週間後に、含水率６％の状態を維持できた。 Example 2 shows an example in which the mixing ratio of the dried plant and the fruit juice is different from that in Example 1. That is, 15.5 L of concentrated cam juice with L-ascorbic acid concentration of 4% under the same conditions as in Example 1 and 4.5 kg of dry plant with L-ascorbic acid concentration of 17.2% were prepared. Others were freeze-dried under the same conditions as in Example 1 to obtain 5 kg of L-ascorbic acid-containing powder having an L-ascorbic acid concentration of 22.6% and a water content of 1%. The obtained L-ascorbic acid-containing powder is beige, sour, and has a unique scent of camcam. This L-ascorbic acid-containing powder is stored in an environment of 60% humidity and 26 ° C, and observed over time. As a result, the water content of 6% was maintained after 2 weeks.
実施例３は、原料となる乾燥植物のＬ‐アスコルビン酸濃度が異なる例を示す。果汁は、実施例１と同じ条件で得られたＬ‐アスコルビン酸濃度が６％のカムカムの果汁を１５Ｌ用意した。乾燥植物は、実施例１と同じ方法で得られたＬ‐アスコルビン酸濃度が１１．２％のものを５ｋｇ用意した。この乾燥植物５ｋｇ及び果汁１５Ｌを容器に投入し、実施例１と同じ条件で凍結乾燥処理を行い、含水率１％のＬ‐アスコルビン酸含有粉を得た。得られたＬ‐アスコルビン酸含有粉は、ベージュ色で酸味があり、カムカム独特の香りを有し、Ｌ‐アスコルビン酸濃度が１７．６％の粉体が得られた。得られたＬ‐アスコルビン酸含有粉を湿度５０％、温度２６℃の環境に保管し、経時観察したところ、２週間後に、含水率４％の状態を維持できた。 Example 3 shows an example in which the concentration of L-ascorbic acid in the dried plant as a raw material is different. As the fruit juice, 15 L of cam cam juice having an L-ascorbic acid concentration of 6% obtained under the same conditions as in Example 1 was prepared. 5 kg of dried plants having an L-ascorbic acid concentration of 11.2% obtained by the same method as in Example 1 were prepared. 5 kg of this dried plant and 15 L of fruit juice were put into a container and freeze-dried under the same conditions as in Example 1 to obtain an L-ascorbic acid-containing powder having a water content of 1%. The obtained L-ascorbic acid-containing powder had a beige color and acidity, had a peculiar scent of cam cam, and obtained a powder having an L-ascorbic acid concentration of 17.6%. The obtained L-ascorbic acid-containing powder was stored in an environment with a humidity of 50% and a temperature of 26 ° C., and was observed over time. After 2 weeks, the water content was maintained at 4%.
比較例として、果汁のみを凍結乾燥処理して凍結乾燥粉を得た例を示す。カムカム果汁をパーコレーションして果肉等の不溶性固形物を除去した濃度０．９％の果汁２０Ｌを実施例と同じ装置により凍結乾燥処理を行い、Ｌ‐アスコルビン酸濃度が３２．５％のＬ‐アスコルビン酸含有粉を得た。得られた粉体を実施例と同様に、湿度６０％、温度２３℃の環境に晒したところ、すぐに空気中の水分を吸収し始め、５分経過時点で乾燥した指で粉体を触ると指に付着する程度まで吸湿しており、実用に耐えられない粉末と言える。 As a comparative example, an example is shown in which freeze-dried powder is obtained by freeze-drying only fruit juice. 20L of 0.9% fruit juice obtained by percolation of Kamcam fruit juice to remove insoluble solids such as pulp is lyophilized using the same apparatus as in the example, and L-ascorbic acid concentration is 32.5%. An acid-containing powder was obtained. When the obtained powder was exposed to an environment of 60% humidity and a temperature of 23 ° C. as in the example, it immediately absorbed moisture in the air and touched the powder with a dry finger after 5 minutes. It absorbs moisture to the extent that it adheres to the finger, and can be said to be a powder that cannot withstand practical use.
なお、実施例では、Ｌ‐アスコルビン酸の含有量が高いカムカムを原料として用いた例を示したが、本発明は、これに限定されるものではなく、Ｌ‐アスコルビン酸を含有する果物や野菜等の植物も使用できる。また、本発明は、特に、Ｌ‐アスコルビン酸の含有量が高い凍結乾燥粉という観点で、高い効果を発揮する技術である。しかし、上記実施例のようにＬ‐アスコルビン酸濃度が３０％程度の高濃度のものに限らず、レモンやオレンジその他の植物等を用いた低濃度の凍結乾燥粉においても、同様の効果を奏する技術である。 In addition, although the Example showed the example using the cam cam with high content of L-ascorbic acid as a raw material, this invention is not limited to this, The fruit and vegetable containing L-ascorbic acid Plants such as these can also be used. In addition, the present invention is a technique that exhibits a high effect, particularly from the viewpoint of lyophilized powder having a high L-ascorbic acid content. However, the same effect is exhibited not only in the high concentration of L-ascorbic acid concentration of about 30% as in the above examples, but also in low concentration freeze-dried powder using lemon, orange or other plants. Technology.
本件発明に係るＬ‐アスコルビン酸含有粉の製造方法は、原料として、乾燥植物と果汁、あるいは果皮と果汁とを用いるので、果汁を搾り取った後の残渣を有効活用することができる。また、乾燥植物及び果汁のそれぞれのＬ‐アスコルビン酸濃度の組み合わせにより、得られるＬ‐アスコルビン酸含有粉のＬ‐アスコルビン酸濃度を調整可能である。したがって、原料となる植物から効率良く、高濃度のＬ‐アスコルビン酸含有粉を提供可能であり、化粧品や皮膚薬等の塗布品、加工食品や栄養補助食品等の経口品の添加剤として利用可能である。 Since the method for producing L-ascorbic acid-containing powder according to the present invention uses dried plants and fruit juice or fruit skin and fruit juice as raw materials, the residue after squeezing the fruit juice can be used effectively. Further, the L-ascorbic acid concentration of the obtained L-ascorbic acid-containing powder can be adjusted by the combination of the L-ascorbic acid concentrations of the dried plant and fruit juice. Therefore, it is possible to provide a high-concentration L-ascorbic acid-containing powder from the plant as a raw material, and it can be used as an additive for oral products such as cosmetics, dermatological agents, processed foods and dietary supplements. It is.
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| CN110227038A (en) * | 2019-07-08 | 2019-09-13 | 珠海贝美生物科技有限公司 | A kind of freeze-dried powder and the preparation method and application thereof with whitening active |
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