JPH08143456A - Powder containing fat-soluble vitamins and method for producing the same - Google Patents

Abstract

PURPOSE: To obtain powder containing a fat-soluble vitamin, having excellent stability to oxidation and water dispersibility, containing de-fatted soybeans and a fat-soluble vitamin. CONSTITUTION: This powder containing a fat-soluble vitamin is obtained by uniformly dispersing <=80wt.% of a lipid containing a fat-soluble vitamin into a solution prepared by mixing and dissolving an excipient comprising 5-95wt.% of de-fatted soybeans as an active ingredient, then mechanically emulsifying the lipid into the solution and powdering the emulsion by spray drying or freeze drying. The obtained powder containing the fat-soluble vitamin has high shelf stability and provides a high quality product suppressing rise in POV and decomposition of the fat-soluble vitamin in use as a food, a medicine or a feed. Since the powder has excellent water dispersibility, it has a wide utility region and can contribute to health care and improvement.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fat-soluble vitamin-containing powder and a method for producing the same, and more particularly to a fat-soluble vitamin-containing powder excellent in stability and water dispersibility and a method for producing the same.

[0002]

BACKGROUND OF THE INVENTION Fat-soluble vitamins are widely used in the fields of foods, pharmaceuticals, feeds, etc., but are susceptible to decomposition, deterioration due to the effects of heat, light, oxygen, etc. If you do, there are restrictions. In addition, fat-soluble vitamins are generally viscous liquids, and when added to aqueous solutions and foods with high water content, it is difficult to disperse them uniformly and they are not easy to handle.

Therefore, conventionally, many methods have been proposed for powdering fat-soluble vitamins for the purpose of stabilizing the fat-soluble vitamins, improving the dispersibility, and improving the handling.

That is, gelatin as an excipient (Japanese Patent Laid-Open No.
48-22613), gelatin and sodium caseinate
3-37527), partially decomposed soybean protein and partially decomposed egg white (JP-A-58-187174), a method using proteins such as soybean protein and egg white, monosaccharides such as glucose and fructose, disaccharides such as sucrose and lactose, and Starch hydrolyzate (JP-A-60-6491
9), monosaccharides, disaccharides and gums such as gum arabic and xanthan gum (JP-A-61-60619), starch, dextrin,
A method using a sugar such as cyclodextrin has been proposed so far.

These fat-soluble vitamin-containing powders are mixed with an excipient and, in part, using an emulsifier such as fatty acid monoglyceride, sucrose fatty acid ester, propylene glycol fatty acid ester, mixed and emulsified, and then dried to be powdered. To be done.

[0006]

However, the fat-soluble vitamins-containing powder obtained by the conventional method as described above does not have sufficient stability in any case, and the aqueous solution and the food having a high water content are used. The dispersibility in the case of being added to was not sufficient.

Therefore, an object of the present invention is to provide a powder containing fat-soluble vitamins which is excellent in stability and dispersibility in water, and a method for producing the same.

[0008]

To achieve the above object, the fat-soluble vitamin-containing powder according to the present invention is characterized by comprising defatted soybeans and fat-soluble vitamins.

Further, the method for producing a fat-soluble vitamin-containing powder according to the present invention, after uniformly dispersing the fat-soluble vitamins in a solution containing an excipient containing defatted soybean as an active ingredient,
It is characterized in that it is emulsified and powdered.

The fat-soluble vitamin-containing powder and the method for producing the same according to the present invention will be described in detail below.

As a result of intensive studies conducted by the present inventors, after uniformly dispersing lipids containing fat-soluble vitamins in a solution prepared by mixing and dissolving an excipient containing defatted soybean as an active ingredient, It was found that a fat-soluble vitamin-containing powder having excellent stability and excellent water dispersibility can be obtained by mechanically emulsifying and powderizing it by spray drying, freeze drying, etc. The invention was reached.

The defatted soybean used in the present invention means soybean oil extracted from a raw material soybean by solvent extraction or compression extraction,
It is obtained as a by-product by removing the solvent and the like from the extraction residue.

Therefore, what is called soybean protein, such as extracted soybean protein, concentrated soybean protein, and isolated soybean protein, whose protein content has been further refined from defatted soybean as a raw material, is defined and classified. , They are completely different in terms of composition and physical properties, and their applications are often different.

It is a matter of course that the defatted soybeans of the present invention include those which have been further subjected to processing such as crushing treatment, alcohol treatment, heat treatment and the like in order to enhance the storability and processing characteristics. is there.

In powdering fat-soluble vitamins,
Conventionally, as excipients, proteins (soybean protein, wheat protein, egg white, gelatin, casein, etc.) and their partial decomposition products, sugars (starch, dextrin, cyclodextrin, lactose, sucrose, gum arabic, carrageenan) , Sodium alginate, agar, etc.) and the defatted soybean as in the present invention were used to compare the residual ratio of the fat-soluble vitamins in the powder and the dispersibility in water. It is effective for the stability of the powder containing fat-soluble vitamins and has excellent dispersibility in water.

The effectiveness of defatted soybeans is related to their emulsifying properties, gelling properties, higher-order structure of proteins, influences of other sugars, fibers, trace components, etc., and the stability of oil powder after drying. It is presumed that it contributes to sex. The amount of defatted soybeans used can be in the range of 5 to 95% by weight in the powder, but is preferably in the range of 20 to 60% by weight.

In addition to defatted soybeans, one or more components used for foods, pharmaceuticals, feeds and the like may be mixed, if desired.

Further, in order to improve the mechanical operability and productivity in the drying step described later or to improve the processability (eg, coating, granulation, tableting, etc.) of the obtained product, various proteins and sugars. It is also possible to optionally add quality, emulsifier, and the like.

For example, extracted soybean protein, concentrated soybean protein, soybean protein such as isolated soybean protein, wheat protein, egg white, gelatin,
Proteins such as casein and skim milk powder and partial decomposition products thereof, starch, dextrin, cyclodextrin, lactose, sucrose, gum arabic, carrageenan, alginic acid (sodium), sugars such as agar, fatty acid monoglyceride, sucrose fatty acid ester, Examples include emulsifiers such as propylene glycol fatty acid ester, nucleic acids, amino acids, organic acids, flavors, colorants, and other food additives.

However, in the present invention, the use of these ingredients used for foods, pharmaceuticals, feeds, etc. is merely an auxiliary means and is not an essential condition.

The fat-soluble vitamins used in the present invention include retinol (vitamin A1), 3-dehydroretinol (vitamin A2) and other vitamin A groups, α-, β-, γ.
-Provitamin A such as carotene and β-cryptoxanthin
Group, cholecalciferol (vitamin D3), ergocalciferol (vitamin D2) and other vitamin D groups, 7-dehydrocholesterol (provitamin D3), ergosterol (provitamin D2) and other provitamin D groups, α
-, Β-, γ-, δ- tocopherol, α-, β-, γ
-, Δ-tocotrienol and other vitamin E groups, phylloquinone, menaquinone, menadione and other vitamin K group and other fat-soluble vitamins, and lipids containing one or more selected from these fat-soluble vitamin derivatives.

These fat-soluble vitamins may be diluted with other lipids such as edible oils and fats as required, and lipids containing a high concentration of fat-soluble vitamins such as wheat germ oil, liver oil and egg oil. But it doesn't matter.

Some of the fat-soluble vitamins, such as tocopherol, have antioxidant ability, but in order to obtain a more stable fat-soluble vitamin-containing powder, another antioxidant, Stabilizers can also be used.
That is, known antioxidants such as organic phosphate compounds, glutathione, eugenol, ascorbic acid, ascorbic acid ester, lecithin, protein hydrolysates, 2-hydroxy-benzophenone derivatives, spice extracts, tea extracts, SOD, etc. It can be used as needed.

However, in the present invention, the use of these antioxidants and stabilizers is only an auxiliary means and is not an essential condition.

It is necessary to prepare an O / W type emulsion by uniformly dispersing fat-soluble vitamins in a solution prepared by mixing, dissolving and dispersing defatted soybeans and then mechanically emulsifying the mixture.
Defatted soybean 5 to 95% by weight, preferably 20 to 60% by weight
80% by weight or less, preferably 20 to 60% by weight of lipid containing fat-soluble vitamins is uniformly emulsified with respect to a solution in which is dispersed and dissolved. Here, an appropriate amount of the solution used is about 50 to 500% by weight in operation, but the amount can be increased or decreased depending on the physical properties of the contents.

As the emulsifying method, a mechanical emulsifying method such as a high speed stirring type, a high pressure type or an ultrasonic type can be used. Emulsification conditions are 10 to 30 minutes (5,0
0 to 15,000 rpm), 50 to 20 for high pressure type
A pressure of 0 kg / cm ² is suitable, but in the present invention O /
The emulsification conditions themselves are not limited as long as the conditions sufficient to prepare the W-type emulsion are satisfied.

Further, a lipid containing fat-soluble vitamins,
Components other than defatted soybeans may be added to the water phase or oil phase in advance before emulsification and may be emulsified together, or may be newly added after the emulsification treatment and mixed, dispersed, dissolved, or the like.

The above mixture is spray dried.
And freeze-drying (freeze-drying) method, etc., and powdered. The drying conditions and the like cannot be unconditionally defined because they vary depending on the physical properties of the undiluted solution, the content of the mixture, restrictions on machine operation, etc., and the drying method and drying conditions are not limited in the present invention.

[0029]

[Function] The fat-soluble vitamin-containing powder prepared by the above method has high storage stability and may be stored as it is, or may be stored in a packaging material having a high gas barrier property in the presence of an oxygen scavenger. You can keep it. Further, it can be stored by being mixed with raw materials used for other foods, pharmaceuticals, feeds, etc., or can be reprocessed into granules, tablets and the like and stored. When used for food, pharmaceuticals, feed, etc.,
The increase of V, the decomposition of fat-soluble vitamins, etc. are suppressed, and it is possible to obtain a product of good quality, and because it is a powder with excellent water dispersibility, the range of applications can be dramatically expanded. Is.

[0030]

EXAMPLES Examples of the fat-soluble vitamin-containing powder and the method for producing the same according to the present invention will be described below in comparison with comparative examples.

<Example 1, Comparative Example 1, Comparative Example 2> 50 g of a defatted soybean crushed product (commercial product, manufactured by Company A) was dissolved in 200 ml of water, and while stirring the solution, natural vitamin E (commercial product) , B company) 50 g little by little and dispersed evenly, and then high pressure homogenizer (Nippon Seiki Seisakusho Co., Ltd.)
Emulsification was carried out at 150 kg / cm ² . Subsequently, this stock solution was spray-dried with a spray dryer (manufactured by Yamato Scientific Co., Ltd.) to obtain a powder 7 containing fat-soluble vitamins (vitamin E).
1 g was obtained. The composition of Vitamin E used is as follows.
The total vitamin E purity and α-tocopherol purity are HP
The LC method was used.

Composition of Vitamin E: Total Vitamin E Purity 72.1% α-Tocopherol Purity 36.2%

For comparison, when 50 g of concentrated soybean protein (commercially available, manufactured by A) was used instead of defatted soybean (Comparative Example 1), 50 g of dextrin (commercially available, manufactured by C).
Was used (Comparative Example 2) and treated in the same manner as in Example 1 to obtain 64 g and 66 g of powders containing fat-soluble vitamins (vitamin E), respectively. Table 1 shows the quality of the powder containing fat-soluble vitamins (vitamin E) immediately after pulverization.

[0034]

[Table 1] (Dispersibility represents the state when 10 g of oil and fat powder is dissolved in 100 ml of water. The same applies to the following examples.)

Further, each of the obtained prototypes was left at 50 ° C. for 28 days under an open condition, quality evaluation was performed, and the results of stability comparison are shown in Table 2. At this time, with respect to vitamin E alone (control), the daily change was similarly examined and compared.

[0036]

[Table 2]

That is, Example 1 using defatted soybean as an excipient has almost the same physical properties immediately after pulverization as compared with each Comparative Example, but the residual rate of vitamin E after 28 days is excellent. There is. Also, only vitamin E (control)
Compared with the above, the change with time tended to be extremely small, and the dispersibility in water was also unchanged and was good. From this, the effectiveness of using defatted soybean as an excipient for fat-soluble vitamins (vitamin E) is clear, and the intention of the present invention has been proved.

<Example 2> 25 g of defatted soybeans, instead of 50 g of defatted soybeans used in Example 1
68 g of powder containing fat-soluble vitamins (vitamin E) using 15 g of dextrin (commercially available product, manufactured by C company) and 10 g of lactose (commercially available product, manufactured by C company) in the same manner as in Example 1.
I got

In the same manner as in Example 1, the powder was allowed to stand at 50 ° C. for 28 days under an open condition, and then the quality was evaluated. Table 3 shows the quality immediately after pulverization.

[0040]

[Table 3]

That is, since the product obtained in Example 2 has an excellent residual rate of vitamin E and is also excellent in dispersibility in water, it is defatted as an excipient of fat-soluble vitamins (vitamin E). The effectiveness with soybeans is clear, demonstrating the intent of the present invention. It also demonstrates that the partial use of excipients other than defatted soybeans does not interfere with the intent of the present invention.

Example 3 In addition to the defatted soybeans and vitamin E used in Example 1, 1 g of sugar ester (commercially available product, manufactured by D company) was used, and the same operation as in Example 1 was performed. 73 g of powder containing fat-soluble vitamins (vitamin E) was obtained.

In the same manner as in Example 1, the powder was allowed to stand at 50 ° C. for 28 days under an open condition, and then the quality was evaluated. It shows in Table 4 with the quality immediately after pulverization.

[0044]

[Table 4]

That is, since the product obtained in Example 3 has an excellent residual rate of vitamin E and is also excellent in dispersibility in water, it is defatted as an excipient of fat-soluble vitamins (vitamin E). The effectiveness with soybeans is clear, demonstrating the intent of the present invention. It also demonstrates that the partial use of an emulsifier such as sugar ester is not a factor that hinders the intended purpose of the present invention.

<Example 4> In addition to the ground product of defatted soybean and vitamin E used in Example 1, 1 g of ascorbic acid (commercially available product, manufactured by E) was used, and the same operation as in Example 1 was performed. Thus, 69 g of powder containing fat-soluble vitamins (vitamin E) was obtained.

In the same manner as in Example 1, the powder was allowed to stand at 50 ° C. for 28 days under an open condition, and then the quality was evaluated. Table 5 shows the quality immediately after pulverization.

[0048]

[Table 5]

That is, the fat-soluble vitamins obtained in Example 4 also have a low POV, an excellent residual ratio of vitamin E, and an excellent dispersibility in water. The effectiveness of using defatted soybeans as an excipient for (vitamin E) is clear, demonstrating the intent of the present invention. It was also confirmed that the stability was further improved by using an antioxidant such as ascorbic acid together.

<Example 5> Defatted soybean (commercial item, manufactured by Company A)
Dissolve 60 g in 240 g of water and treat the solution with a stirring homogenizer (manufactured by Tokushu Kika Kogyo Co., Ltd.) while adding fats and oils containing vitamin A and vitamin D (commercially available, manufactured by company B) 40
g was added little by little, and after completion of all mixing, emulsification was carried out at 12,000 rpm for 30 minutes. Subsequently, this stock solution was freeze-dried with a freeze dryer (manufactured by Tokyo Rika Kikai Co., Ltd.) to obtain powder 9 containing fat-soluble vitamins (vitamin A, vitamin D).
0 g was obtained. The composition of the used fats containing vitamin A and vitamin D is as follows. In addition, vitamin A purity, vitamin D
The purity of 3 (cholecalciferol) was measured by the HPLC method.

Composition of fats and oils containing vitamin A and vitamin D: Vitamin A purity 16.2% Vitamin D3 purity (cholecalciferol) 0.13%

In the same manner as in Example 1, the powder was allowed to stand at 50 ° C. for 28 days under an open condition, and then the quality was evaluated. It shows in Table 6 with the quality immediately after pulverization.

[0053]

[Table 6]

That is, since the products obtained in Example 5 have excellent residual ratios of vitamin A and vitamin D and excellent dispersibility in water, fat-soluble vitamins (vitamin A, vitamin D) The effectiveness of using defatted soybean as an excipient is clear, and the intention of the present invention is proved.

Example 6 80 g of alcohol-treated defatted soybean (commercially available product, manufactured by Company A) was dissolved in 400 g of water, and the solution was stirred with a homogenizer (manufactured by Tokushu Kika Kogyo Co., Ltd.).
2 g of Vitamin K (commercially available, manufactured by E) while being treated with
Vitamin K-containing soybean oil dissolved in 18 g of soybean oil (commercially available, manufactured by Company F) was added little by little, and after completion of all mixing, 10,0
The emulsification was carried out at 00 rpm for 20 minutes. Subsequently, this stock solution was pulverized with a spray dryer in the same manner as in Example 1 to obtain 64 g of a powder containing fat-soluble vitamins (vitamin K).
The composition of Vitamin K used is as follows. The vitamin K purity was measured by the HPLC method.

Vitamin K composition: Vitamin K purity 90.4%

In the same manner as in Example 1, the powder was allowed to stand at 50 ° C. for 28 days under an open condition, and then the quality was evaluated. Table 7 shows the quality immediately after pulverization.

[0058]

[Table 7]

That is, since the product obtained in Example 6 has an excellent residual rate of vitamin K and also has an excellent dispersibility in water, it is an excipient for fats and oils containing fat-soluble vitamins (vitamin K). The effectiveness of using defatted soybeans is clear, and the intention of the present invention has been proved.

[0060]

As described above, according to the present invention, a fat-soluble vitamin-containing powder having excellent oxidative stability and water dispersibility can be obtained. Further, this can expand the range of use of fat-soluble vitamins in foods, pharmaceuticals, feeds, etc., and contribute to maintenance and improvement of health.

Continuation of the front page (51) Int.Cl. ⁶ Identification number Office reference number FI technical display location A61K 31/59 31/595 45/06 47/46 B H J

Claims (3)

[Claims] 1. A powder containing fat-soluble vitamins, which comprises defatted soybeans and fat-soluble vitamins. 2. The fat according to claim 1, which comprises 80% by weight or less of a fat-soluble vitamin-containing fat or oil containing one or more types of fat-soluble vitamins and 5 to 95% by weight of defatted soybean. Powder containing soluble vitamins. 3. A fat-soluble vitamin-containing product, which comprises uniformly dispersing fat-soluble vitamins in a solution containing an excipient containing defatted soybean as an active ingredient, emulsifying the mixture, and pulverizing the emulsion. Powder manufacturing method.