阅读说明：本技术 肠溶组合物、包含该肠溶组合物的饮食品、控制该肠溶组合物的崩解时间的方法及其制备方法 (Enteric composition, food and drink containing the same, method for controlling disintegration time of the enteric composition, and method for producing the same ) 是由 孙利军 市隆人 于 2020-03-11 设计创作，主要内容包括：本发明的问题在于提供一种适合于添加到如酸奶等饮食品中的肠溶组合物,具有能够控制的崩解时间,从而在小肠或大肠尤其是大肠中实现崩解和内容物的释放。本发明用于解决问题的手段是一种肠溶组合物,包含内容物和肠溶包衣剂,所述内容物是益生菌和食用氢化油乳化液的混合物,利用所述肠溶包衣剂对所述内容物进行包衣。(The problem of the present invention is to provide an enteric composition suitable for addition to foods and beverages such as yoghurt, having a controlled disintegration time, thereby achieving disintegration and release of the contents in the small or large intestine, particularly the large intestine. The means of the present invention for solving the problems is an enteric composition comprising a content which is a mixture of a probiotic and an edible hydrogenated oil emulsion, and an enteric coating agent with which the content is coated.)

1. An enteric composition, characterized in that it comprises a content which is a mixture of a probiotic and an edible hydrogenated oil emulsion, and an enteric coating agent with which the content is coated.

2. Enteric composition according to claim 1,

the contents further comprise an enzyme, a functional material or dietary fiber.

3. Enteric composition according to claim 1,

the edible hydrogenated oil emulsion is an oil-in-water emulsion containing hydrogenated rapeseed oil, an emulsifier and an aqueous solvent.

4. Enteric composition according to claim 1,

the enteric coating agent is zein, shellac or hydroxypropyl methylcellulose (HPMC).

5. Enteric composition according to claim 1,

in the content, the viable count (cfu)/solid content (g) of the edible hydrogenated oil emulsion (cfu/g) of the probiotic is 1 × 10¹²/1-1×10⁹In the range of/1.

6. Enteric composition according to claim 1,

the enteric composition is powder with the average grain diameter of 1-1000 μm.

7. Enteric composition according to claim 1,

the enteric composition disintegrates within 3-30 hours after reaching the small intestine.

8. A food or drink characterized in that it comprises,

comprises an enteric composition and an enteric coating agent, wherein the enteric composition comprises a content and the enteric coating agent, the content is a mixture of probiotics and edible hydrogenated oil emulsion, and the enteric coating agent is used for coating the content.

9. The food or drink according to claim 8,

the drinks and foods are yogurt.

10. A method for controlling the disintegration time of an enteric composition,

the enteric composition comprises a content and an enteric coating agent, the content is a mixture of probiotics and edible hydrogenated oil emulsion, the enteric coating agent is used for coating the content,

the method comprises adjusting the ratio of the amount of the probiotic bacteria to the solid content of the edible hydrogenated oil emulsion.

11. A method of preparing the enteric composition of claim 1, comprising:

heating and stirring the probiotics in water at 30-90 ℃ to prepare probiotic liquid;

adding melted edible hydrogenated oil into emulsifier water solution, heating and stirring at 50-100 deg.C to prepare edible hydrogenated oil emulsion;

mixing the probiotic liquid with the edible hydrogenated oil emulsion, then drying and grinding the mixture into powder; and

the enteric coating is applied to the powder by spraying.

Technical Field

The present invention relates to an enteric composition, a food or drink containing the enteric composition, a method of controlling the disintegration time of the enteric composition, and a method of producing the enteric composition.

Background

The human intestinal tract contains about 1000 species of bacteria, and 100 to-1000 million bacteria are present in the small and large intestines. These intestinal bacteria are known to be involved in nutrient metabolism, defense mechanisms, immune responses, and the like in human hosts.

With regard to the distribution of intestinal bacteria, only a small amount of resident bacteria is present in the duodenum and the upper part of the small intestine, and the number of bacteria increases along the small intestine from the upper part to the lower part. In the region extending from the lower part of the small intestine to the large intestine, bacteria (anaerobes) that prefer such an environment are present in large amounts due to the slow passage of intestinal contents and the almost oxygen-free environment. In the large intestine, a greater number of bacteria are found and the composition of the bacteria is almost identical to the faecal bacterial flora. Large intestine bacteria break down undecomposed food from the small intestine.

The composition and balance of the intestinal bacterial flora changes with age. In addition, the intestinal bacterial flora also varies depending on, for example, dietary content, lifestyle habits, stress, constipation, drug intake, diseases, and the like. For example, intestinal bacteria are significantly altered by ingestion of agents such as antibiotics, Proton Pump Inhibitors (PPIs), etc., and food poisoning.

Recently, it has become clear that the intestinal bacterial flora (intestinal flora) is closely related to diseases such as obesity, diabetes, large intestine cancer, arteriosclerosis, and inflammatory bowel disease, and that the intestinal bacterial flora of patients affected by these diseases is significantly different from that of healthy people. The importance of intestinal bacterial flora in maintaining good health in humans has been recognized more than ever.

Therefore, maintaining or improving the balance of the intestinal bacterial flora to maintain a healthy physiological homeostasis in the host can prevent or treat diseases, and it is important for the host to live in a healthy state for a long life.

Agents known to improve the intestinal bacterial flora in humans are agents containing live and active bacterial preparations that reside in the intestinal bacteria to regulate the intestinal environment. For example, Lactobacillus preparations (Lactobacillus lactis (Streptococcus faecalis), Lactobacillus acidophilus (Lactobacillus acidophilus)), bifidobacterium, butyric acid bacteria (MiyairI strain), Lactobacillus casei (Lactobacillus casei), resistant lactic acid bacteria, and the like have been commonly used.

However, oral ingestion of live probiotics is due to the influence of digestive fluids present in the stomach and small intestine, such as gastric acid and bile acids, which are inactivated before they reach the large intestine. Such oral ingestion does not provide satisfactory effects.

As a solution to this problem, an enteric formulation is used which does not disintegrate in the stomach but disintegrates only after reaching the intestine. Enteric formulations are, for example, capsule formulations designed to disintegrate in the small and large intestine to release the active ingredient (such as probiotic bacteria) enclosed therein. Examples of the dosage form include fine particles and granules, in addition to capsule formulations. The enteric formulation has a film that is insoluble in acidic gastric juice but soluble in alkaline intestinal juice. The film provides acid resistance and enteric functionality to the formulation, thereby enabling live probiotic bacteria sensitive to gastric acid to be delivered to the intestine. That is, the active ingredient is protected from inactivation by gastric acid until it reaches the small or large intestine, and the complete function of the encapsulated contents can be achieved in the small or large intestine.

As enteric capsules containing probiotics, seamless capsules containing bifidobacterium powder with a higher content of three layers of bifidobacterium powder have been reported. The seamless capsule containing three layers of bifidobacterium powder comprises a content, an outer shell and an outermost layer. The contents include a bifidobacterium powder dispersed in an oil component. The contents have a specific gravity of 1.0 to 1.4. The outer shell is hydrogenated oil, the specific gravity of which is adjusted to 1.0 to 1.4 with a specific gravity adjuster, and the contents are adjacently sealed. The outermost layer is a single layer composed of a water-soluble film forming agent. The content of Bifidobacterium powder is 40-60 wt% based on the weight of the content. The difference (Δ d ═ dB-dA) between the specific gravity (dA) of the content and the specific gravity (dB) of the outer shell is in the range of-0.15 to +0.05 (patent document 1).

As another example, a large intestine-delivered capsule preparation is reported which is excellent in storage stability of the enclosed large intestine-beneficial bacteria and is capable of delivering a sufficient amount of the large intestine-beneficial bacteria in an active state to provide health effects. The preparation contains capsules, each of which encloses beneficial bacteria of the large intestine. The capsule has a chitosan-containing layer and an enteric matrix material-containing layer in this order from the inside. The capsule further contains sucrose fatty acid ester in an amount of 0.5 to 25 mass% relative to the total amount of the content of the capsule (patent document 2).

Documents of the prior art

Patent document

Patent document 1: japanese patent No. 5989953

Patent document 2: japanese patent laid-open publication No. 2017-149681

Disclosure of Invention

Problems to be solved by the invention

However, conventional enteric capsule preparations, particularly enteric capsules containing probiotics, have a large size (diameter of at least 1 to 2mm) regardless of whether the dosage form is a hard capsule or a seamless capsule, and thus are difficult to be properly dispersed in foods and drinks. In addition, in the production of foods and drinks containing conventional enteric capsules, problems are likely to occur in stirring the raw materials, filling the raw materials into containers, and sealing the containers.

Other foods and drinks such as yogurt containing enteric capsules containing lactic acid bacteria are on the market, and when eating these foods and drinks, care must be taken not to chew or crush the enteric capsules. This is because otherwise the live lactic acid bacteria cannot be delivered to the intestine. However, since enteric capsules have a large size as described above, it is uncomfortable to eat them carefully without chewing.

In addition, conventional enteric capsules generally use gelling agents as enteric coating agents, and enteric capsules using such enteric coating agents are generally sensitive to heat, and the capsule materials are dissolved and become unstable by heat sterilization. Due to this drawback, products using conventional enteric capsules, for example, food and drink, cannot be heat-sterilized, and as a result, the products are sometimes difficult to store for a long period of time.

Enteric capsules disintegrate at about ph 5.0. Typically, about 20% of enteric capsules disintegrate within 2 hours after reaching the stomach, and the remainder reaches the small intestine (duodenum: pH5.0) and disintegrates within 2-3 hours. Considering the residence time of food (stomach: 2-4 hours, small intestine: 7-9 hours, large intestine: 25-30 hours), enteric capsules are mostly disintegrated in the small intestine. Inevitably, the components enclosed in the enteric capsule, which effectively work in the large intestine, such as lactic acid bacteria and functional ingredients, cannot sufficiently exert their effects. It is conceivable that most of the lactic acid bacteria have died when they reach the large intestine.

Accordingly, it is an object of the present invention to provide an enteric composition suitable for addition to foods and beverages such as yogurt, having a controlled disintegration time, thereby achieving disintegration and release of contents in the small or large intestine, particularly the large intestine.

Means for solving the problems

As a result of intensive studies for solving the problem, the present inventors found that the problem can be solved by uniformly dispersing probiotics in an edible hydrogenated oil composition used as a matrix and coating the mixture as a content with an enteric coating agent. Thus, the present invention has been completed.

The present invention is as follows.

[1] An enteric composition, characterized in that it comprises a content which is a mixture of a probiotic and an edible hydrogenated oil emulsion, and an enteric coating agent with which the content is coated.

[2] The enteric composition according to [1], wherein the contents further comprise an enzyme, a functional material or a dietary fiber.

[3] The enteric composition according to [1] or [2], wherein the edible hydrogenated oil emulsion is an oil-in-water emulsion comprising hydrogenated rapeseed oil, an emulsifier and an aqueous solvent.

[4] Enteric composition according to any of [1] to [3], characterized in that the enteric coating agent is zein, shellac or Hydroxypropylmethylcellulose (HPMC).

[5]According to [1]To [4]]The enteric composition according to any one of the above items, wherein the content has a value (cfu/g) of 1X 10 for the viable count (cfu) of the probiotic bacteria/the solid content (g) of the edible hydrogenated oil emulsion¹²/1-1×10⁹In the range of/1.

[6] The enteric composition according to any one of [1] to [5], which is a powder having an average particle diameter of 1 μm to 1000 μm.

[7] The enteric composition of any of [1] to [6], which disintegrates within 3 to 30 hours after reaching the small intestine.

[8] A food or drink characterized by comprising the enteric composition according to any one of [1] to [6 ].

[9] The food or drink according to [8], wherein the food or drink is yogurt.

[10] A method for controlling the disintegration time of an enteric composition according to any of [1] to [7], characterized in that it comprises adjusting the ratio of the viable count of the probiotic bacteria to the solid content of the edible hydrogenated oil emulsion.

[11] A method for preparing the enteric composition of [1], comprising: heating and stirring the probiotics in water at 30-90 ℃ to prepare probiotic liquid; adding melted edible hydrogenated oil into emulsifier water solution, heating and stirring at 50-100 deg.C to prepare edible hydrogenated oil emulsion; mixing the probiotic liquid with the edible hydrogenated oil emulsion, then drying and grinding the mixture into powder; and applying an enteric coating to the powder by spraying.

Effects of the invention

The enteric composition of the invention has a disintegration time that can be arbitrarily controlled, enabling the release of the probiotic bacteria and the functional ingredient in the small and large intestine, in particular in the large intestine, and the disintegration in the desired region of the intestine. In addition, the powdered form of the enteric composition has a smaller particle size and is easy to ingest without chewing or breaking. Further, in the case of producing yogurt or other foods and drinks containing such a powdery enteric composition, problems are less likely to occur when stirring the raw materials, filling the raw materials into a container, and sealing the container. In addition, unlike conventional enteric capsules, the enteric composition of the present invention does not contain a gelling agent or the like, and therefore, foods and drinks containing the enteric composition can withstand heat sterilization and long-term storage.

Drawings

FIG. 1 is a graph showing the results of example 7.

Detailed Description

As described above, the enteric composition of the present invention includes a content which is a mixture of probiotics and edible hydrogenated oil emulsion and an enteric coating agent which coats the content. Therefore, the enteric composition is structurally different from the conventional composition in which the content such as probiotic bacteria is coated with a protective layer such as a capsule containing edible hydrogenated oil

The contents include probiotics and edible hydrogenated oil emulsion as essential components, and further include enzymes, functional materials, dietary fibers, and the like as optional components. The enteric composition of the present invention is characterized in that the content is a mixture in which probiotics are uniformly dispersed in an edible hydrogenated oil emulsion.

Probiotics refer to strains beneficial to the human body, which means so-called useful and beneficial bacteria. In general, lactic acid bacteria, bifidobacteria and bacillus subtilis (natto) are used for foods and drinks. One probiotic or a combination of two or more probiotics may be used. These bacteria produce metabolites (such as organic acids like lactic acid, acetic acid, etc.) that maintain the intestinal environment as weakly acidic. In a weakly acidic environment, the proliferation of acid-sensitive harmful bacteria is reduced, the intestinal barrier function is enhanced, and a good health effect can be expected. In particular, in the enteric composition of the present invention intended for use in foods and beverages, spore-forming lactic acid bacteria and bacillus coagulans, which are lactic acid bacteria having high heat resistance, are preferred. In addition, the form of the probiotic is preferably a dried viable bacteria powder in terms of dispersibility in the edible hydrogenated oil emulsion.

The edible hydrogenated oil emulsion is an oil-in-water emulsion in which edible hydrogenated oil is emulsified and dispersed in an aqueous solvent. The edible hydrogenated oil emulsion contains at least an edible hydrogenated oil, an emulsifier and an aqueous solvent (preferably water). Examples of edible hydrogenated oils include hydrogenated oils (solid at about 60 ℃ C. or less) such as rapeseed oil, soybean oil, sesame oil, corn oil, cottonseed oil, rice oil, safflower oil, sunflower oil, olive oil, coconut oil, palm oil, and peanut oil. Hydrogenated oil blend oils obtained by mixing two or more oils may also be used. Among them, hydrogenated rapeseed oil is particularly preferable.

The emulsifier used for the edible hydrogenated oil emulsion and the amount thereof are not limited as long as the effect of the present invention is not hindered. One emulsifier or a combination of two or more emulsifiers may be used alone. Specifically, examples of the emulsifier include glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, lecithin, gum arabic, and processed starch. Among them, sucrose fatty acid esters are particularly preferably used. In general, the amount of the emulsifier used is 5 to 50% by mass relative to the edible hydrogenated oil.

The ratio of the solid content of the edible hydrogenated oil emulsion to the total amount of the edible hydrogenated oil emulsion is 10 to 50 mass%, preferably 20 to 40 mass%. When the content is less than 10% by mass, a sufficient effect of delaying disintegration cannot be obtained, and when the content is more than 50% by mass, viscosity increases, and work efficiency deteriorates.

Any method may be used to prepare the edible hydrogenated oil emulsion as long as the effects of the present invention can be obtained. An example of this method will be given below. First, 5 to 15 parts by mass of an emulsifier and 800-1200 parts by mass of water are mixed, and the mixture is dissolved by heating at 80 to 100 ℃ to prepare an aqueous solution of the emulsifier. Heating and stirring the aqueous solution at 60-98 deg.C, and slowly adding 40-80 mass parts of molten edible hydrogenated oil. Then, the edible hydrogenated oil emulsion is prepared by emulsifying the mixture by homogenizing with a stirrer such as a homomixer. A thickener such as xanthan gum may be added to the edible hydrogenated oil emulsion as long as the effect of the present invention is not hindered.

In the contents, in addition to the essential components, as optional components, for example, enzymes, functional materials, dietary fibers, and the like may be included. In addition to various enzymes, the enzymes include coenzyme factors such as NAD, NADP, FMN, FAD, thiamine diphosphate, pyridoxal phosphate, coenzyme a, alpha-lipoic acid, and folic acid.

The functional material is a material having a favorable effect on the human body in a broad sense, and the functional material used as a food ingredient is also referred to as a functional food material or a functional material for food. Examples of the functional material include nucleic acids, collagen, peptides, chondroitin sulfate, insoluble dietary fibers, water-soluble dietary fibers, gelling agents, seaweed extracts, prebiotics, and the like. Prebiotics are generally defined as indigestible food ingredients that promote the proliferation of beneficial bacteria residing in the large intestine or inhibit the proliferation of harmful bacteria, thereby bringing beneficial effects to the host. "beneficial effects" include a wide range of effects such as prevention of infection, regulation of immune response, blood pressure-blood glucose regulation, promotion of mineral absorption, health of the skin, and reduction of stress. Specific examples of prebiotics include fructooligosaccharides, lactosucrose, theanderose, galactooligosaccharides, lactulose, isomalto-oligosaccharides, gentio-oligosaccharides, trehalose, xylo-oligosaccharides, soy-oligosaccharides, maltitol, lactitol, reduced isomaltulose, sorbitol and xylitol. Preferably a prebiotic suitable for promoting the proliferation of the selected probiotic.

Dietary fiber is divided into water-soluble dietary fiber and water-insoluble dietary fiber. Both types of dietary fibers have high water absorption and, when in contact with water or a solution, swell by absorbing the water or solution in the structure, becoming pasty-like. Fermentation and decomposition of dietary fiber in the large intestine facilitates the proliferation of intestinal bacteria such as bifidobacteria and the formation of a favorable intestinal environment. Therefore, it is preferable to add dietary fiber. Examples of water-soluble dietary fibers include pectin, enzymatic hydrolysates of guar, glucomannan, beta-glucan, polydextrose, fructan, inulin, gum arabic, maltitol, psyllium, indigestible oligosaccharides, indigestible dextrin, agarose, sodium alginate, carrageenan, and fucoidan, and the like. Examples of insoluble dietary fibers include cellulose, hemicellulose, lignin, chitin, chitosan, and the like.

In the content, the viable count (cfu) of the probiotic bacteria/the solid content (g) of the edible hydrogenated oil emulsion (cfu/g) is preferably 1 × 10¹²/1-1×10⁹In the range of/1, particularly preferably 5X 10¹¹/1-1×10¹⁰In the range of/1. The reason is that when the value (cfu/g) of the viable count (cfu)/the solid content (g) of the edible hydrogenated oil emulsion of the probiotic bacteria is within the above range, the probiotic bacteria and the edible hydrogenated oil emulsion can be easily homogenized, and all cells of the probiotic bacteria can be gently coated using the edible hydrogenated oil emulsion. Thereby allowing the enteric composition to fulfil its purpose of disintegrating in a longer time frame of 3-30 hours after reaching the small intestine, i.e. releasing the probiotic bacteria in the large intestine. It is speculated that the mild coating provided by the edible hydrogenated oil emulsion helps to provide an enteric coating as well as reduce the mortality of the probiotic due to heating etc.

Generally, probiotics, such as lactic acid bacteria, are less likely to reside in the intestine, and therefore it is preferred to continuously supply the probiotics to the intestine for a certain period of time. However, most of the conventional enteric preparations disintegrate within 2 to 3 hours after reaching the small intestine (duodenum: pH 5.0). The residence time of food is 2-4 hours in the stomach, 7-9 hours in the small intestine and 25-30 hours in the large intestine. This explains that the conventional enteric preparation mostly disintegrates in the small intestine. However, lactic acid bacteria, functional components, and the like are considered to work mainly effectively in the large intestine, and in order to exert their effects sufficiently, they are necessary to be delivered to the large intestine. For this reason, one possible approach is to control the amount of enteric coating, but even so, most enteric formulations disintegrate within 2-3 hours after reaching the small intestine. Thus, this approach is limited, and enteric formulations are often difficult to reach the large intestine. In contrast, the enteric composition of the present invention disintegrates within a time range of 3 to 30 hours after reaching the small intestine. This is because the disintegration is controlled not only by the enteric coating agent but also by the edible hydrogenated oil composition. Therefore, the enteric composition of the present invention can deliver live lactic acid bacteria and the like to the large intestine. Controlling the intestinal residence time to reach the desired area is effective for the probiotic to colonize the target area of the intestine and to improve the intestinal bacterial flora in that area.

The enteric coating agent used for coating the contents may be selected from substances having good solubility in an aqueous solution solvent having a neutral to alkaline pH value representing the intestinal environment, and specifically, may be selected from substances soluble in a pH range of about 5 to 12.0. Examples of enteric coating agents may include zein, shellac, cellulose acetate phthalate, hydroxymethyl cellulose phthalate, hydroxypropyl methyl cellulose acetate succinate, carboxymethyl cellulose, carboxymethyl ethyl cellulose, hydroxypropyl methyl cellulose trimellitate, methacrylic acid copolymers, methacrylic acid-ethyl acrylate copolymers, methacrylic acid-methyl methacrylate copolymers, polyvinyl acetate phthalate, and polyvinyl butyrate phthalate. One of these substances or a combination of two or more of them may be used alone.

In the present invention, in view of the use of the enteric composition of the present invention for addition to foods and drinks requiring heat treatment, it is preferable not to use, as enteric coating agents, materials such as gelatin, carrageenan, gellan gum and alginic acid which dissolve and become unstable during heat sterilization of the product (or to exclude such materials from the enteric coating agents).

Among the enteric coating agents enumerated above, zein, shellac and Hydroxypropylmethylcellulose (HPMC) are preferable, and zein is particularly preferably used because it is not affected by heat sterilization of the product. Zein is the major protein in corn. Zein is one of the prolamines, is water insoluble, and dissolves in 50% -90% ethanol and does not represent a single molecular species.

The enteric coating agent may contain additives such as a plasticizer, etc., as necessary. The plasticizer is not particularly limited, and examples of the plasticizer may include triethyl citrate, propylene glycol, polyethylene glycol, triacetin, and the like.

The amount of the enteric coating agent in the enteric composition of the present invention is usually 0.5 to 20 mass%, preferably 5 to 10 mass%, relative to the total mass of the enteric composition.

The enteric composition of the present invention can be formulated into various dosage forms such as powder, fine particles, granules, capsules, and the like, and in the case of adding to foods and drinks, particularly yogurt, powder is preferable. The average particle diameter of the powder is preferably 1 μm to 1000. mu.m, particularly preferably 5 μm to 100. mu.m, so that it has good dispersibility and high absorbability in the body. The average particle size can be measured by laser diffraction scattering method by dispersing the composition in ethanol.

The enteric composition can be prepared into various dosage forms and can be used as an internal solid preparation. The enteric composition can also be used as additive for drinks and foods, medicines and quasi drugs. The enteric composition is suitable for use as an ingredient of functional food containing probiotic bacteria, and can be added to food and drink, especially aqueous food and drink such as yogurt.

The enteric composition of the present invention can be prepared, for example, by the following steps. Putting the powdery probiotics into water, heating and stirring at 30-90 ℃ to obtain the probiotic liquid. The probiotic liquid and the edible hydrogenated oil emulsion prepared as described above were mixed and stirred for homogenization. Vacuum drying or freeze drying is performed, followed by grinding using a grinder such as a pin mill and a hammer mill. The ground product is applied with an enteric coating agent by spraying and vacuum-dried to obtain the enteric composition of the present invention.

In another aspect, the present invention provides a method of controlling the disintegration time of an enteric composition. The method comprises adjusting the ratio of viable count of probiotic bacteria to solid content of edible hydrogenated oil emulsion. The larger the ratio of the viable count of the probiotic bacteria to the amount of solid content of the edible hydrogenated oil emulsion, the shorter the disintegration time of the enteric composition. Specifically, the value of the ratio of the viable count (cfu) of the probiotic bacteria/the amount of solid content (g) of the edible hydrogenated oil emulsion (cfu/g) is preferably adjusted to the range given above in the description of the enteric composition.

Examples

Hereinafter, examples and comparative examples are illustrated to further clarify the effects of the present invention, but these are for illustrative purposes only and do not limit the present invention.

Example 1

First, 10g of sucrose fatty acid ester (sucrose stearate S-1570 manufactured by Mitsubishi chemical corporation) and 913 ml of water were heated and stirred at 90 ℃ and 300rpm for 20 minutes, and 75g of molten hydrogenated rapeseed oil was slowly added while stirring the aqueous solution. Subsequently, the resulting mixture was homogenized at 80 ℃ and 8000rpm for 5 minutes, and 2g of xanthan gum was added to prepare an edible hydrogenated oil emulsion.

Meanwhile, 36g of spore-forming lactic acid bacteria (Bacillus coagulans, Lactospore (registered trademark)) were used as probiotics (viable count: 2.7X 10)¹⁰cfu/g) and 200mL of water were heated and stirred at 40 ℃ and 300rpm for 20 minutes to prepare probiotic liquid.

413g of an edible hydrogenated oil emulsion (solid content: 18g) and 236g of a probiotic liquid (solid content: 36g) were mixed at 40 ℃ and vacuum-dried at 30 ℃ for 24 hours, and the resulting dried product was ground with a grinder for 10 seconds (100 mesh: 90% or more).

On the surface of the thus obtained dry ground product, 180ml (solid content: 18g) of a zein solution (10% solution) prepared by dissolving zein in 80% ethanol was spray-applied three times as an enteric coating agent. Then, vacuum-dried at 20 ℃ for 24 hours to obtain a powder (1.35X 10) having an average particle diameter of 20 μm¹⁰cfu/g) (example product 1). The mass ratio of the solid contents of the probiotic powder, the edible hydrogenated oil emulsion and the coating agent in the product 1 of this example was 2: 1, from which 1.35X 10 was calculated¹⁰cfu/g。

Example 2

To examine the survival rate of lactic acid bacteria in the product 1 of example, the lactic acid bacteria count was measured by the BCP plate count agar medium method. To kill other bacteria, fungi and yeasts, BCP plates were plated and agar medium was heated at 75 ℃ for 30 minutes prior to inoculation. Next, 24.6g of the medium was dissolved in 1000ml of warm purified water, followed by sterilization at 121 ℃ for 15 minutes. The medium was maintained at about 50 ℃ and mixed with a quantity of example product 1. The culture was carried out at 35-37 ℃ for 72 hours. Then, the number of lactic acid bacteria (cfu/g) was calculated from the number of colonies appearing in the medium (colonies surrounded by yellow halo) and used for evaluation. As a control, the calculated values of example product 1 were used. The results are shown in Table 1. As can be seen from table 1, high survival rates of probiotics were confirmed in example product 1 obtained by the above production method.

TABLE 1

Measurement of viable count in probiotic feedstock: 2.7X 10¹⁰(cfu/g)

Example 3

In order to check the survival rate of the probiotics in the yogurt containing example product 1, in other words, to check the preservability of the probiotics in the powder of example product 1 in the yogurt, the number of probiotics in the yogurt was measured over time by the BCP plate count agar medium method. The culture was carried out at 35 ℃ for 72 hours. The number of probiotics (cfu/g) was calculated from the number of colonies present in the medium and used for evaluation. The yogurt used herein is a sterilized yogurt (momchovtsi, manufactured by guang milk industries ltd (china)) in which most of lactic acid bacteria are considered to have been killed. In 200g yoghurt, 2 mass% of the powder of example product 1 was added, an accelerated test was performed at a temperature of 40 ℃, and the number of probiotics was measured over time from immediately after the addition until 60 days. At each time point of probiotic measurement, sterile water was added to the stored yoghurt, and the example product 1 contained in the yoghurt was collected by centrifugation (3000rpm, 20 minutes) and used as a measurement sample. The results are shown in Table 2. As can be seen from table 2, high survival rates of lactic acid bacteria were confirmed in the yoghurts containing example product 1.

TABLE 2

Examples 4 to 6, comparative example 1

The main purpose of the enteric composition is to enable the colonization of the probiotic bacteria in the small and large intestine. Thus, enteric compositions are intended to have a controlled disintegration time to achieve disintegration and release of the contents in the small or large intestine, particularly the large intestine. To confirm the disintegration time of example product 1, carminic acid was used. Carminic acid is a dye having high heat resistance and high acid resistance, and is easily used for disintegration property evaluation. The same procedure as in example 1 was performed to prepare powders (example products 2 to 4, comparative example product 1) except that carminic acid was added to the edible hydrogenated oil emulsion, and zein, the edible hydrogenated oil emulsion, carminic acid and probiotics were used in the amounts shown in table 3. In table 3, the respective concentrations of zein and the emulsion in the obtained powder respectively represent the ratios of the solids content of zein and the solids content of the emulsion to the total of the solids content of the emulsion and the amount of probiotic bacteria.

TABLE 3

(1) Amount of zein: each value in parentheses indicates a solid content. A 10% zein solution.

(2) Amount of emulsion: each value in parentheses indicates a solid content. The solid content in the emulsion was 8.7%.

Example 7

5g of each of the powders of example products 2 to 4 and comparative example product 1 was suspended in a simulated intestinal solution (pH6.8, mcllavaine buffer (citrate phosphate buffer)). The suspension was sampled every hour to determine the absorbance of carmine dye (using a buffer of ph 3.0) and to determine the dye release ratio. The results are shown in FIG. 1.

As can be seen from the results of fig. 1, the example products 2-4, in which edible hydrogenated oil emulsion was mixed with probiotics (lactic acid bacteria), delayed the onset of disintegration. It also shows a tendency that the disintegration time in the intestine is prolonged as the solid content of the emulsion increases.