JP2006115732A - Method for producing candy and candy obtained by the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing candies for mixing with candies edible bird's nest and/or its enzymolysis product as active ingredients without spoiling the bioactivation of the ingredients and to provide the candies obtained by the method. <P>SOLUTION: This method for producing the candies comprises mixing and heating a raw material excluding edible bird's nest to prepare candy dough followed by adding edible bird's nest and/or its enzymolysis product in a process of cooling the candy dough. It is preferable to add the edible bird's nest and/or its enzymolysis product after cooling the candy dough to 100-130°C. Furthermore, it is preferable to use the water extract of edible bird's nest and/or the water extract of its enzymolysis product as the edible bird's nest and/or its enzymolysis product. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a method for producing moss that can be expected to prevent viral infection, and moss obtained by the production method.

  Viruses are deeply involved in our lives as pathogens. As viruses that infect humans, adenoviruses, herpes viruses, EB viruses, hepatitis B viruses, influenza viruses, polioviruses, Japanese encephalitis viruses, AIDS viruses, and thirs viruses Various viruses such as are known.

  For example, influenza enters the body mainly from the nasal cavity or mouth and adheres to the mucous membrane in the respiratory tract to be infected. When infected with influenza, symptoms such as high fever, headache, joint pain, muscular pain, sore throat, nasal discharge, etc., and bronchitis, pneumonia, etc. are often accompanied and become severe. In addition, when the influenza epidemic begins, a huge number of people from children to the elderly will be involved in a short period of time, and the death rate of the elderly will increase.

  Conventionally, as a preventive method of influenza, a method of preventing vaccination by inoculating a vaccine and antibody reaction to influenza virus, or wearing a mask to prevent the virus from entering the human body has been performed. .

  However, the prevention method by vaccination has a problem that it is difficult to mass-produce a vaccine adapted to a mutant strain of a virus in a short period of time, and cannot cope with a case where an epidemic strain is unpredictable. On the other hand, although the preventive method using a mask is simple, it is not satisfactory as a preventive method.

  In recent years, amantadine and the like have been used as an anti-influenza drug. However, if it is not administered within 48 hours after the onset of symptoms, an effect cannot be expected. Further, side effects, risk of emergence of resistant strains, etc. There are many usage restrictions due to problems.

  Therefore, development of highly safe preventive / therapeutic agents for influenza using natural products as raw materials has been actively conducted. For example, Patent Document 1 listed below includes an extract of Izumo native species of buckwheat as an active ingredient. An anti-influenza virus agent is disclosed.

  Patent Document 2 listed below discloses a virus infection inhibitor characterized by containing, as an active ingredient, an axillary water extract obtained by extracting pulverized axilla with water.

  Patent Document 3 listed below discloses an influenza virus infection inhibitor characterized by containing an oligosaccharide obtained by decomposing carrageenan as an active ingredient.

Patent Document 4 listed below discloses a viral infection preventive / therapeutic agent containing guava leaf extract as an active ingredient.
Japanese Patent Laid-Open No. 2004-2361 Japanese Patent Laid-Open No. 2002-68988 JP 2001-181188 A JP 2000-273048 A

  Influenza prophylactic / therapeutic agents using natural products as raw materials as described above are often blended in foods and drinks and the like because they can be expected to have higher effects when taken daily. Especially when it is intended to prevent influenza virus infection because the active ingredient stays in the mouth for a long time and is directly in contact with the mucous membrane of the mouth and throat by blending with moss that is gradually dissolved in the mouth. Is considered very efficient.

  However, when the preventive / therapeutic agent for influenza is added to foods and drinks, it is subject to various alterations such as heat history during the production process of foods and drinks, so its efficacy may be reduced or completely lost. . For example, the present inventors have proposed a virus infection inhibitor containing, as an active ingredient, an axillary water extract obtained by extracting the axilla ground in Patent Document 2 with water. When trying to mix the agent with moss, it was found that the axillary water extract, which is an active ingredient, was denatured due to excessive heat history, and almost no effect could be expected.

  Accordingly, an object of the present invention is to provide a method for producing moss that can be incorporated into moss without impairing the physiological activity of the active ingredient axilla and / or its enzymatic degradation product, and moss obtained by the method. Is to provide.

  In order to achieve the above object, one aspect of the present invention is to mix and heat raw materials other than the axilla to prepare moss dough, and then cool the axie dough and cool the axilla and / or its enzymatic decomposition. The present invention provides a method for producing moss characterized by adding a product.

  According to the method for producing cocoons of the present invention, the axilla and / or its enzymatic degradation product having a virus infection-preventing effect is added in the step of cooling the moss dough, whereby the axilla and / or its enzymatic degradation product. Can be prevented from receiving an excessive heat history. As a result, it is possible to obtain moss that can be expected to have a sufficient effect of preventing viral infection without impairing the physiological activity effect of the axilla and / or its enzymatic degradation product.

  In the method for producing moss of the present invention, it is preferable to add the axilla and / or its enzymatic degradation product after cooling the moss dough to 100-130 ° C. According to this, the axilla and / or its enzymatic degradation product can be prevented from receiving an excessive heat history, and the axilla and / or its enzymatic degradation can be carried out in a state in which the fluidity of the moss dough is sufficiently maintained. Can be added and can be mixed uniformly.

  Moreover, it is preferable to add 0.1-5 mass% of said axilla and / or its enzyme degradation product. According to this, it is possible to obtain moss that can be expected to have a sufficient virus infection preventing effect at a relatively low cost.

  Furthermore, as the axilla and / or its enzymatic degradation product, it is preferable to use an axillary water extract and / or an enzymatic degradation product of the axillary water extract. According to this, the moss which can expect the higher virus infection prevention effect can be obtained.

  Another aspect of the present invention is to provide moss obtained by any one of the above production methods.

  In the moss of the present invention, an axilla and / or its enzymatic degradation product having a virus infection preventing effect is blended without impairing its physiological activity effect. And, when the moss is ingested while gradually dissolving in the oral cavity, the active ingredient stays in the oral cavity for a long time and can be brought into direct contact with the mucous membrane of the oral cavity and throat, so that a higher virus infection prevention effect can be expected. .

  ADVANTAGE OF THE INVENTION According to this invention, it can mix | blend with moss without impairing the bioactivity effect of the axilla which has a virus infection prevention effect, and / or its enzyme degradation product, and high safety | security prevention and the higher virus infection prevention effect are anticipated. Can provide moss.

  In the present invention, the term “axillary” means not only the axilla itself but also the water extract of the axilla, and the term “enzymatic degradation product of the axilla” means not only the enzymatic degradation product of the axilla itself but also the axillary water. It also includes the enzymatic degradation product of the extract.

  Axilla is a nest that swallows make their saliva into a thread, and has been eaten as a high-quality food since ancient times in China, as well as a Chinese medicine for lung diseases, stomach, expectoration, skin rejuvenation, nutrition tonic, etc. It is used. In addition, as its components, it contains a lot of proteins and carbohydrates, and hardly contains lipids.

  There are various types of commercially available axillas, from those that have been cleaned after removing dirt such as hair and feces, to those that have been collected by repeating bleaching and cleaning after collecting axilla debris. In this case, an axilla that has not been excessively washed or bleached in the pretreatment is preferably used. When the axilla itself is used, it is preferable to use a pulverized one, preferably an axilla pulverized to a particle size of 300 μm or less, more preferably 150 μm or less.

  Moreover, the water extract of an axilla can be prepared as follows, for example. That is, preferably 10 to 1000 times the mass of water is added to an axilla pulverized to a particle size of 2 mm or less, more preferably 150 μm or less, and left at 1 to 100 ° C. for 0.5 to 48 hours. Extract with stirring and filter to remove insolubles. The obtained filtrate may be directly or after being concentrated as appropriate, and then freeze-dried or spray-dried to form a powder.

  On the other hand, an enzymatic degradation product of an axilla or an enzymatic degradation product of an axillary water extract can be prepared, for example, as follows. That is, the extract (the solution before filtration) extracted as described above or the filtrate obtained by filtering the extract is heated at 60 to 130 ° C. for 5 to 30 minutes, and then the pH of the solution is adjusted to the optimum pH of the enzyme. The enzyme is inactivated by adding an appropriate amount of enzyme, performing enzyme treatment for 0.5 to 24 hours at the optimum temperature of the enzyme, and heating the reaction solution. At this time, the enzyme treatment conditions are set so that the average molecular weight of the enzyme degradation product is preferably 500 to 200,000, more preferably 2000 to 70,000. Moreover, as said enzyme, protease is preferable, For example, what is generally marketed as an enzyme for foodstuffs can be used 1 type or in combination of 2 or more types.

  Subsequently, after filtering to remove insoluble matters in the reaction solution, the obtained filtrate may be powdered by lyophilization or spray drying as it is or after being appropriately concentrated.

  In the present invention, an axillary water extract and / or an enzymatic degradation product of an axillary water extract are preferably used, and an enzymatic degradation product of an axillary water extract is particularly preferably used. In addition, as an enzymatic degradation product of the axillary water extract, for example, a commercially available product such as a trade name “Colocaria” (manufactured by Combi Corporation) can be used.

  Hereafter, the manufacturing method of the moss of this invention is demonstrated. In the present invention, the term “boiled food” means to include hard candy such as drop, toffee, blit, jasper and soft candy such as caramel.

i) In the case of hard candy First, add sugar and syrup to water and heat and dissolve in a pot or evaporating kettle, and boil until the water content is 1 to 2.5% by mass to prepare strawberry dough. At this time, when boiled in a pan, the temperature of the dough becomes 150 to 165 ° C, and even when boiled in an evaporating pot, it becomes 135 ° C or higher. In addition, what is necessary is just to adjust suitably the mixing | blending ratio of sugar, a syrup, etc. according to the kind of koji which is going to manufacture, and the boiling method, for example, when boiling at a normal pressure (normal pressure method), sugar 80-70 by mass ratio. In the case of simmering under reduced pressure (vacuum method), sugar 65 to 50 and starch syrup 35 to 50 by mass ratio.

  When the obtained koji dough is cooled and the temperature of the koji dough is preferably 115 to 130 ° C., the axilla and / or the enzyme degradation product thereof is added and mixed uniformly. If the temperature of the axillary dough when adding the axilla and / or its enzymatic degradation product is too high, the axillary and / or its enzymatic degradation product will receive an excessive heat history, and the virus infection prevention effect will be reduced. If the temperature is too low, it is not preferable because the axilla and / or its enzymatic degradation product cannot be mixed uniformly with the dough.

  Moreover, it is preferable to add an axilla and / or its enzyme decomposition product in a powder state, and the addition amount is preferably 0.1 to 5% by mass, and more preferably 0.2 to 1% by mass. If the addition amount of the axilla and / or its enzymatic degradation product is too small, the effect of preventing virus infection cannot be expected, and if the addition amount is too large, the cost increases, which is not preferable.

  In addition, other raw materials, such as a pigment | dye, a fragrance | flavor, and a sour agent, may be added together with an axilla and / or its enzyme degradation product, and may be added separately.

  Then, after cooling until the koji dough has an appropriate hardness, a hard candy can be obtained by further cooling after molding into a predetermined shape.

ii) In the case of soft candy First, sugar, starch syrup, condensed milk, butter, etc. are mixed and heated in a pan or evaporating pot to prepare a koji dough. In addition, what is necessary is just to adjust suitably the mixing | blending ratio of each said raw material according to the kind and simmering method of the koji to manufacture.

  When the obtained koji dough (the temperature of koji dough is 110 to 140 ° C.) and the temperature of the koji dough is preferably 100 to 130 ° C., more preferably 105 to 120 ° C., the axilla and / or The enzyme degradation product is added and mixed uniformly.

  The axilla and / or its enzymatic degradation product is preferably added in a powder state, and the amount added is the same as in the case of hard candy. Moreover, other raw materials, such as a pigment | dye, a fragrance | flavor, and an acidulant, may be added together with an axilla and / or its enzyme degradation product, and may be added separately.

  Then, after the koji dough is cooled to an appropriate hardness, it is molded into a predetermined shape and then cooled further to obtain a soft candy.

  As for the moss obtained as described above, since the axilla and / or its enzyme degradation product is blended without impairing its physiological activity effect, by ingesting it while gradually dissolving in the oral cavity, Since the active ingredient can stay in the oral cavity for a long time and the active ingredient can be brought into direct contact with the mucous membrane of the oral cavity or throat, higher virus infection prevention effect can be expected. In particular, hard candy is effective because the residence time in the oral cavity is long.

  The effective axilla content of the moss of the present invention is preferably 0.1 to 50 mg, more preferably 0.5 to 10 mg per axilla in terms of axilla and / or its enzymatic degradation product.

  30 g of starch syrup, 70 g of sugar and 50 g of water were placed in a pan, heated and dissolved, and boiled according to a conventional method to prepare a koji dough.

  Then, the koji dough is cooled, and when the koji dough is at a temperature of 150 ° C., 250 mg (powder) of an axillary water extract enzyme degradation product (trade name “Colocaria”, manufactured by Combi Co., Ltd.) is added and uniformly added. After mixing, molding and cooling were performed to produce a hard candy (Sample 1).

  Further, the temperature of the koji dough when adding the enzymatic degradation product of the axillary water extract was set to 135 ° C. (sample 2), 130 ° C. (sample 3), or 120 ° C. (sample 4). Hard candy.

  Using the hard candy of Samples 1 to 4 obtained as described above, the virus infection prevention ability by chicken hemagglutination inhibition reaction was measured as follows.

  First, in order to extract enzymatic degradation products of axillary water extract from samples 1 to 4, 200 mL of distilled water was added to 40 g of each sample and heated a little to dissolve the candy, then α-amylase (manufactured by Sigma) ) Was added and reacted at 45 ° C. for 2 hours to decompose dextrin. Each obtained solution was put into a dialysis tube, and dialyzed (5 ° C., 24 hours) twice using 5 L of distilled water as an external solution. And each dialysis internal solution was collect | recovered, and it lyophilized | freeze-dried and obtained powder from each sample. In addition, as a control, the same treatment as described above was performed using a mixture of syrup, sugar, and an enzymatic degradation product of axillary water extract to obtain a powder from the dialyzed internal solution.

And each said powder is melt | dissolved in a phosphate buffer solution, the sample solution with a density | concentration of 0-30 mg / mL is prepared, The virus solution (influenza virus A type | mold (PR8 strain / H1N1), the place of purchase: After reacting for 1 hour at room temperature in addition to Shinshu University Graduate School of Agriculture, make a 2-fold serial dilution on a 96-well microplate and suspend 0.5% red blood cell solution (chicken red blood cells in phosphate buffer) The mixture was added and mixed, and left at room temperature for 1 hour. The dilution factor (HA value) at which erythrocyte aggregation was observed was measured. According to this test, the higher the HA value, the lower the ability to prevent influenza virus infection. The test was performed 3 times, the average value was calculated | required, and the significant difference was determined using the Student-t test. The results are shown in Table 1.

  From Table 1, it can be seen that samples 1 and 2 have high HA values at all sample concentrations, and the effect of preventing influenza virus infection is lost due to excessive heat history. On the other hand, samples 3 and 4 have a sample concentration of 2 mg / mL or more and a low HA value, indicating that the infection prevention effect of influenza virus is maintained. In particular, it can be seen that Sample 4 has the same effect of preventing influenza virus infection as the control.

The production method of the present invention is suitable for the production of moss having a virus infection preventing effect. And the moss of this invention can be used as a health food etc. for the purpose of virus infection prevention, such as influenza virus.

Claims (5)

  A method for producing moss characterized in that after a raw material other than an axilla is mixed and heated to prepare a moss dough, the axilla and / or its enzymatic degradation product is added in the step of cooling the moss dough .   The method for producing a moss according to claim 1, wherein the dough of the moss is cooled to 100 to 130 ° C, and then the axilla and / or the enzyme degradation product thereof is added.   The method for producing moss according to claim 1 or 2, wherein 0.1 to 5% by mass of the axilla and / or its enzymatic degradation product is added.   The method for producing moths according to any one of claims 1 to 3, wherein an axillary water extract and / or an axillary water extract enzyme degradation product is used as the axilla and / or enzymatic degradation product thereof. The moss obtained by the method of any one of Claims 1-4.