Food or edible material: processes – compositions – and products – Surface coating of a solid food with a liquid
Reexamination Certificate
1999-11-02
2004-11-30
Cano, Milton I. (Department: 1761)
Food or edible material: processes, compositions, and products
Surface coating of a solid food with a liquid
C426S305000, C426S654000, C426S614000, C426S471000
Reexamination Certificate
active
06824800
ABSTRACT:
TECHNICAL FIELD
The present invention relates to a powder composition. More specifically, it relates to a powder composition suitably used for foods, cosmetics, pharmaceuticals, and the like.
BACKGROUND ART
Since many of the biologically active substances used for foods, cosmetics, pharmaceuticals, and the like have poor flavor and undesired tastes, odors, and the like, it has been difficult to have intake of biologically active substances in an amount sufficient for exhibiting their effects. In addition, many of the biologically active substances are susceptible to denaturation and lose activity, and decomposition by heat, light, oxidation, or the like. Therefore, when these biologically active substances are tried to be used for foods, food materials, and the like in a dry state, there arises a problem that their activity is easily lost during the process of general process treatments such as drying, powdering, and the like.
For instance, with the fat-soluble provitamin &bgr;-carotene, there arise such problems that fading in the drying and powdering process takes place, and that nearly a half of its biological activity is lost. As a method for obtaining a stable &bgr;-carotene powder, there has been proposed a method comprising preparing inclusion compounds with cyclodextrin around liquid or pasty &bgr;-carotene, whereby increasing the stability of the &bgr;-carotene during powdering (Japanese Patent Laid-Open Nos. Sho 62-267261 and Hei 4-281754).
However, even when the above methods are employed, an effect of preventing oxidation degradation of the &bgr;-carotene by light or heat is insufficient, so that only a powder in which the &bgr;-carotene content is lowered can be obtained.
As described above, substances susceptible to undergo oxidation degradation require careful attention in process such as production, storage, manufacturing of preparation, requiring a complicated process, so that its application is largely limited.
In addition, since tea extract generally is bitter while having various excellent functional properties, it has been difficult to take the tea extract at high concentrations.
Therefore, the present inventors have developed a functional protein preparation obtained by adding an organic solvent such as ethanol to egg yolk power, delipidating the egg yolk, thereafter mixing the delipidated product obtained by drying in vacuo with a biologically active substance, and subsequently drying (Japanese Patent Laid-Open No. Hei 9-9878).
Although the functional protein preparation mentioned above has anti-oxidation ability and flavors of acceptable levels, since the biologically active substance is deposited on the surfaces of the delipidated product, the preparation is sticky, and operability such as measuring, mixing, filling, and the like of the resulting preparation cannot be said to be favorable. Therefore, the development of functional protein preparations with improvement in the stickiness mentioned above is desired.
DISCLOSURE OF INVENTION
An object of the present invention is made in view of the prior art described above, and is to provide a powder composition which has excellent flowability owing to its lowered stickiness and can contain a functional food material at high concentrations, thereby preventing the deterioration of the substances susceptible to undergo deterioration by light, heat, oxygen, or the like, in which the flavor of the substance having an undesired flavor is improved, whereby giving a powder composition in which the properties of the functional food material are stable for a long period of time.
According to the present invention, there is provided:
[1] a powder composition, characterized in that the powder composition comprises delipidated egg yolk particles and a functional food material, the functional food material being impregnated in pores of the delipidated egg yolk particles;
[2] a method for preparing a powder composition characterized by mixing a delipidated egg yolk with water, spray-drying the resulting mixture, to prepare porous, delipidated egg yolk particles having pores on surfaces thereof; and mixing the resulting delipidated egg yolk particles with a functional food material, and drying the resulting mixture under reduced pressure; and
[3] a food comprising the powder composition mentioned above.
BEST MODE FOR CARRYING OUT THE INVENTION
The powder composition of the present invention comprises delipidated egg yolk particles and a functional food material, the functional food material being impregnated in pores of the delipidated egg yolk particles.
The delipidated egg yolk used during the process of producing the delipidated egg yolk particles can be obtained by removing lipids from an egg yolk by a known method.
The egg yolk mentioned above is not particularly limited as long as it is one usually acceptable from the aspect of food hygiene. Examples of the egg yolk include raw egg yolk, egg yolk powder, sugared egg yolk, salted egg yolk, and the like. Among these egg yolks, the egg yolk powder obtained by drying by such a means as spray-drying can be favorably used in the present invention, from the viewpoint of easiness in handleability of the raw materials.
The method for removing the lipids from an egg yolk mentioned above is not particularly limited as long as it is a method usually employed in the manufacturing of foods. Examples of such methods include solvent extraction method, enzyme decomposition method, pressure extraction method, centrifugation method, supercritical extraction method, isolation method with an absorbent, and the like. Among these methods, the solvent extraction method is a method favorably employed in the present invention from the viewpoint of simplicity.
The solvent extraction method includes a method, for instance, comprising sufficiently stirring an egg yolk and a solvent with a stirring device such as a homomixer, and subjecting the mixture to solid-liquid isolation by filtration, centrifugation, or the like.
The solvent mentioned above is not particularly limited as long as it is one usually acceptable as food hygiene. Examples of the solvent include ethanol, acetone, hexane, and the like. Among these solvents, ethanol is favorably used in the present invention from the viewpoint of safety. The amount of the above solvent is not particularly limited, and it is desired that the amount is from 400 to 5,000 parts by weight or so, preferably from 1,000 to 3,000 parts by weight or so, based on 100 parts by weight of the raw material egg yolk on a solid basis, from the viewpoints of the delipidation efficiency from the egg yolk and the economic advantages.
The temperature during stirring the egg yolk mentioned above with the solvent is not particularly limited, as long as it is a temperature at which the solvent mentioned above is in a liquid state. It is desired that the temperature is usually from 10° to 80° C. or so, from the viewpoints of delipidation efficiency and safety when handling a solvent. In addition, the stirring time cannot be absolutely determined because it differs in accordance with the amounts of the egg yolk and the solvent, the ability of the stirring device, and the like. It is usually desired that the stirring is carried out until the egg yolk is sufficiently dispersed in the solvent.
The delipidated egg yolk can be obtained by stirring the egg yolk and the solvent in the manner described above, and thereafter subjecting the mixture to solid-liquid isolation by filtration, centrifugation, or the like.
The lipid content of the delipidated egg yolk is not particularly limited. It is desired that the lipid content is 10% by weight or less, preferably 5% by weight or less, of the solid ingredients of the delipidated egg yolk. The method for measuring the lipid content of the delipidated egg yolk is not particularly limited. Examples of such a method include usual method for measuring lipid content for foods such as methanol-chloroform liquid mixture method.
The properties of the delipidated egg yolk may be either powder or liquid.
In addit
Ishigaki Shoichi
Kitahata Kouichi
Mitsuya Takayuki
Sakanaka Senji
Sugiura Kazuhiko
Cano Milton I.
Taiyo Kagaku Co., Ltd.
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