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Composite and method for its manufacture

A manufacturing method and compound technology, applied in the direction of non-active ingredients of polymer compounds, food preparation, food science, etc., can solve the problems that the stability of the compound cannot be said to be sufficient, and it is easy to decompose

Inactive Publication Date: 2011-12-21
HOUSE FOOD IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method has a problem in that, since it is exposed to water or a hydrophilic solvent during clathration and is exposed to high temperature, especially unstable substances in the presence of water tend to undergo reactions such as decomposition.
Also, the stability of the resulting complex cannot be said to be sufficient

Method used

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  • Composite and method for its manufacture
  • Composite and method for its manufacture
  • Composite and method for its manufacture

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1 and comparative example 1

[0049] 0.44 parts by weight of gamma-cyclodextrin was mixed with 0.44 parts by weight of distilled water and the gamma-cyclodextrin was dissolved (in a baffle heater at 60°C). In Example 1, 0.12 parts by weight of β-sitosterol was added to the aqueous solution of γ-cyclodextrin, heated to 60° C. with a water heater, and vigorously stirred until uniform. In addition, in Comparative Example 1, 0.12 parts by weight of distilled water was added to the aqueous solution of γ-cyclodextrin, heated to 60° C. with a water heater, and vigorously stirred until uniform. Then, add 0.0011 parts by weight of capsicum extract, heat to 60°C with a water heater and stir evenly. Further distilled water was added until the total reached 100 parts by weight. The component ratios (parts by weight) of Example 1 and Comparative Example 1 are shown in Table 1 below.

[0050] Table 1

[0051]

[0052]

[0053] Compared with Comparative Example 1, Example 1 significantly suppressed the spicy tas...

Embodiment 2 and comparative example 2

[0055] 0.40 parts by weight of γ-cyclodextrin was mixed with 0.40 parts by weight of distilled water and the γ-cyclodextrin was dissolved (in a 60° C. diathermic heater). In Example 2, 0.11 parts by weight of β-sitosterol was added to the aqueous solution of γ-cyclodextrin, heated to 60° C. with a water heater, and vigorously stirred until uniform. In addition, in Comparative Example 2, 0.11 parts by weight of distilled water was added to the aqueous solution of γ-cyclodextrin, heated to 60° C. with a water heater, and vigorously stirred until uniform. Then, add 0.10 parts by weight of ginger extract, heat to 60°C with a water heater and stir evenly. Further distilled water was added until the total reached 100 parts by weight. The component ratios (parts by weight) of Example 2 and Comparative Example 2 are shown in Table 2 below.

[0056] Table 2

[0057]

[0058]

[0059] Compared with Comparative Example 2, Example 2 significantly suppressed the hot taste.

Embodiment 3 and comparative example 3

[0061] 0.04 parts by weight of gamma cyclodextrin was mixed with 0.04 parts by weight of distilled water and the gamma cyclodextrin was dissolved (in a water heater at 60°C). In Example 3, 0.01 parts by weight of β-sitosterol was added to the aqueous solution of γ-cyclodextrin, heated to 60° C. with a water heater, and vigorously stirred until uniform. In addition, in Comparative Example 3, 0.01 parts by weight of distilled water was added to the aqueous solution of γ-cyclodextrin, heated to 60° C. with a water heater, and vigorously stirred until uniform. Then, 0.014 parts by weight of pepper extract was added, heated to 60° C. with a water heater and stirred evenly. Further distilled water was added until the total reached 100 parts by weight. The component ratios (parts by weight) of Example 3 and Comparative Example 3 are shown in Table 3 below.

[0062] table 3

[0063]

[0064] Compared with Comparative Example 3, Example 3 suppressed hotness.

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Abstract

The object of the present invention is to provide a raw material containing a lipophilic component having a taste or aroma, represented by a spicy component such as capsaicin and a bitter component such as a turmeric extract, and a method for producing the same, wherein The raw material is capable of effectively suppressing the taste and / or aroma of the lipophilic ingredient without causing separation of the contained ingredients. In addition, a further object of the present invention is to provide compositions such as food and beverages, cosmetics, and pharmaceuticals containing the above-mentioned raw materials. A further object of the present invention is to provide a liquid composition in a form in which the raw material is dispersed in water. The present invention provides a compound containing lipophilic components, substance (A) and cyclodextrin, wherein the substance (A) is selected from the group consisting of phytosterols, γ-oryzanol, isoflavones, vitamin D, vitamin E, vitamin K and A group composed of their combinations. In addition, the present invention provides a composition containing the above complex. In addition, the present invention further provides a liquid composition comprising the above complex, water, and a thickener, and existing in a form in which the complex is dispersed in water. The present invention further provides a method for producing a compound containing a lipophilic component, a substance (A) and a cyclodextrin, wherein the substance (A) is selected from the group consisting of phytosterols, gamma-oryzanol, isoflavones, vitamin D, and vitamin E , vitamin K, and a combination thereof, wherein the production method includes a complexing step of mixing the lipophilic component, the above-mentioned substance (A) and cyclodextrin in the presence of water to form a complex.

Description

technical field [0001] The present invention relates to a compound that suppresses the taste or aroma of a lipophilic component and / or suppresses decomposition and deterioration of the lipophilic component, and a production method thereof. Background technique [0002] As one of the lipophilic components that have a taste or aroma, for example, capsaicinoids, the spicy component of chili peppers, are known to have various useful effects on living bodies, such as the effect of increasing appetite, the effect of dilating and constricting blood vessels, and promoting the secretion of saliva The effect of promoting gastric acid secretion, promoting intestinal peristalsis, reducing cholesterol in the circulatory system, promoting energy metabolism, promoting the release of physiologically active peptides, etc., but because of its strong spicy taste, its The scope of application in food and drink is limited. [0003] Therefore, in order to suppress the hot taste of capsaicinoids,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K47/40A61K8/37A61K8/49A61K8/63A61K8/67A61K8/73A61K8/97A61K9/08A61K36/00A61K45/08A61K47/08A61K47/10A61K47/14A61K47/22A61K47/28A23L1/221A23L27/00A23L27/10A23L33/155
CPCA61K8/738A23L1/3004A61K8/678A61K47/40A23V2002/00B82Y5/00A23L1/22075A61K45/06A61K9/08A61Q19/00A23L1/3006A61K8/63A23L1/302A23L1/22033A23L1/3002A61K36/9066A61K8/97A61K9/0095A61K47/48969A61K8/67A23L27/75A23L27/84A23L33/105A23L33/11A23L33/115A23L33/15A61K8/9789A61K8/9794A61K47/6951A61K2300/00A23V2250/5112A23V2250/714A23V2250/18A23V2200/3262A23V2250/21A23V2250/712A23V2250/2136A23V2250/71A61K8/49
Inventor 青柳守纮中村正辉
Owner HOUSE FOOD IND CO LTD
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