Method for producing liposomal vitamin c-containing jelly

Abstract

To provide a method for producing a liposomal vitamin C-containing jelly that hardly tastes extremely bitter.SOLUTION: A method S100 for producing a liposomal vitamin C-containing jelly according to the present invention includes: a preparation step S10 of putting water and liposomal vitamin C into a container 110, and stirring the water to prepare first liquid; a powder stirring step S20 of adding, to the first liquid, powder containing at least a gelling agent and a sweetener, and stirring the first liquid while heating the container 110 to a temperature greater than or equal to 75°C and less than 95°C, thereby converting the first liquid into second liquid; a juice stirring step S40 of adding, to the second liquid in the container 110, fruit juice and an essential oil in an amount greater than or equal to 1 wt.% and less than 2 wt.% based on the weight of the liposomal vitamin C, stirring the second liquid while maintaining the container 110 at the temperature greater than or equal to 75°C and less than 95°C, thereby converting the second liquid into third liquid; and a gelling step S70 of cooling the third liquid to a room temperature to form the jelly.SELECTED DRAWING: Figure 2

Description

[Technical field]

[0001] The present invention relates to a method for producing a jelly containing liposomal vitamin C. [Background technology]

[0002] It has long been known that vitamin C is effective for beauty and health, specifically, that it is a nutrient with antioxidant properties that eliminate active oxygen in the body. Because vitamin C is easily soluble in water, when it is taken into the human body it dissolves easily in the blood and is carried throughout the body with the blood. However, any vitamin C that is not absorbed in each part of the body that is carried throughout the body with the blood is excreted from the body in urine without exerting its effects in the body.

[0003] Under such circumstances, liposomal vitamin C has been developed to retain vitamin C taken into the body for a longer period (see, for example, Patent Document 1). Here, liposomal vitamin C is referred to as liposomal vitamin C. Liposomal vitamin C is vitamin C enclosed in the hollow space of an artificially made fat-soluble capsule. In other words, it is a granular body in which water-soluble vitamin C is covered with a fat-soluble wall (a layer of phospholipids). Liposomal vitamin C dissolves in blood more slowly than vitamin C alone, and therefore has the advantage of being able to remain in the blood for a longer period than vitamin C alone. In other words, taking liposomal vitamin C into the body is more effective in retaining vitamin C in the body for a longer period than taking vitamin C alone. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2015-061890 A Summary of the Invention [Problem to be solved by the invention]

[0005] As mentioned above, taking liposomal vitamin C into the body, for example by taking it orally (eating or drinking) has great benefits for the human body, but there is a problem that many people feel an extremely unnatural taste, specifically an extremely strong bitter taste, when taking liquid or powder liposomal vitamin C orally (eating or drinking). This is because, as mentioned above, the wall that covers the vitamin C in liposomal vitamin C is formed of phospholipids. In view of this background, the inventors of the present application conducted production tests for a jelly containing liposomal vitamin C that solves or improves the above problems, and succeeded in developing it.

[0006] One of the objects of the present invention is to provide a method for producing jelly containing liposomal vitamin C that solves or improves the above-mentioned problems, specifically, to provide a method for producing jelly containing liposomal vitamin C that is less likely to have an extremely strong bitter taste. [Means for solving the problem]

[0007] The method for producing the liposomal vitamin C-containing jelly of the first embodiment is as follows: A preparation step of preparing a first liquid by pouring room temperature water into a container at room temperature, pouring liposomal vitamin C into the container in an amount of 30% or more and less than 100% by weight of the water, and stirring the water with a stirring blade; a powder agitation step of adding a powder containing at least a gelling agent and a sweetening agent to the first liquid in the container after the preparation step is completed, and agitating the first liquid with the agitating blade while heating the container to a temperature of 75° C. or higher and lower than 95° C., thereby converting the first liquid into a second liquid; a juice agitation step of adding fruit juice in an amount of 5% or more and less than 15% by weight relative to the water and essential oil from the fruit that is the source of the fruit juice, the essential oil being in an amount of 1% or more and less than 2% by weight relative to the liposomal vitamin C, to the second liquid in the container after the powder agitation step is completed, and agitating the second liquid with the agitating blades while maintaining the container at a temperature of 75° C. or more and less than 95° C., thereby converting the second liquid into a third liquid; a gelling step of cooling the third liquid to room temperature after the juice stirring step is completed, to gel the third liquid into jelly; Includes.

[0008] The method for producing the liposomal vitamin C-containing jelly according to the second embodiment is as follows: In the method according to the first aspect, In the preparation step, during the period in which the water is stirred with a stirring blade, a defoaming agent is added to the water.

[0009] The method for producing the liposomal vitamin C-containing jelly of the third embodiment is as follows: In the method according to the first or second aspect, The amount of the sweetener is equal to or greater than 5% but less than 15% by weight of the water; The sweeteners include erythritol, acesulfame potassium and stevia.

[0010] The method for producing the liposomal vitamin C-containing jelly of the fourth embodiment is as follows: In the method according to any one of the first to third aspects, The powder further comprises melon placenta powder, pineapple extract, collagen powder and hyaluronic acid; The amount of the melon placenta powder, the pineapple extract, the collagen powder and the hyaluronic acid is 0.5% or more and less than 1% by weight relative to the liposomal vitamin C.

[0011] The fifth embodiment of the method for producing a jelly containing liposomal vitamin C is as follows: In the method according to any one of the first to fourth aspects, a step of: adding water containing citric acid in an amount of 5% or more and less than 10% by weight of the water into the container after the powder agitation step is completed and before the fruit juice agitation step is started; and agitating the second liquid with the agitating blade; Includes.

[0012] The sixth aspect of the present invention relates to a method for producing a jelly containing liposomal vitamin C, In the method according to the fifth aspect, The powder agitation step is carried out for a period of 30 minutes or more and less than 60 minutes while rotating the agitating blade at a rotation speed of 15 revolutions per minute or more and less than 25 revolutions per minute.

[0013] The seventh embodiment of the method for producing a jelly containing liposomal vitamin C is as follows: In the method according to any one of the first to sixth aspects, The fruit juice agitation step is started after 10 minutes have elapsed since the container has been maintained at a temperature of 75° C. or higher and lower than 95° C. following the completion of the powder agitation step.

[0014] The eighth embodiment of the method for producing a jelly containing liposomal vitamin C is as follows: In the method according to any one of the first to seventh aspects, In the fruit juice stirring process, the fruit juice and the essential oil are added to the second liquid, so that the hydrogen ion concentration in the third liquid is set to 4.0 or more and 4.5 or less, and the sugar content is set to 27.0 or more and 40.0 or less.

[0015] The ninth embodiment of the method for producing a jelly containing liposomal vitamin C is as follows: In the method according to any one of the first to seventh aspects, The liposomal vitamin C includes unilamellar liposomal vitamin C in which vitamin C is arranged inside a unilamellar liposome, and multilamellar liposomal vitamin C in which vitamin C is arranged inside a multilamellar liposome. Effect of the Invention

[0016] According to the methods for producing liposomal vitamin C jellies of the first to ninth aspects, it is possible to produce jellies containing liposomal vitamin C that are unlikely to give off an extremely strong bitter taste. [Brief description of the drawings]

[0017] [Figure 1]1 is a photograph of a bag of liposomal vitamin C jelly produced by the method for producing liposomal vitamin C jelly of this embodiment (an embodiment for carrying out the present invention). [Diagram 2] FIG. 2 is a process diagram of a method for producing liposomal vitamin C jelly of the present embodiment. [Diagram 3] FIG. 2 is a schematic diagram of a bent-shaft mixer used to produce the liposomal vitamin C jelly of this embodiment. [Figure 4] FIG. 2 is a cross-sectional view of a single-layered liposome vitamin C jelly contained in the liposome vitamin C jelly of this embodiment. [Diagram 5] FIG. 2 is a cross-sectional view of a multi-layered liposomal vitamin C jelly contained in a modified example of the liposomal vitamin C jelly. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0018] <Overview> Hereinafter, the present embodiment and several modified examples thereof will be described. In the description of each modified example, components having similar functions are designated by similar reference numerals in all the drawings to be referred to, and the description thereof will be omitted as appropriate.

[0019] <<Present embodiment>> The present embodiment will be described below. First, the configuration and function of the beveled shaft mixer 100 (see FIG. 3), which is used in most of the steps of the manufacturing method S100 (see FIG. 2) for the liposomal vitamin C jelly (see FIG. 1) of the present embodiment, will be described. Next, the single-layered liposomal vitamin C (hereinafter referred to as SLVC) of the present embodiment will be described with reference to FIG. 4. Next, each step and effect of the manufacturing method S100 for the liposomal vitamin C jelly of the present embodiment (hereinafter referred to as this manufacturing method S100) will be described with reference to FIG. 2 and the like.

[0020] <Configuration and function of the inclined shaft mixer> 3 is a schematic diagram of an oblique-axis mixer 100 used to produce the liposomal vitamin C jelly of this embodiment. The oblique-axis mixer 100 includes, for example, a container 110, an oblique-axis blade unit 120, a cutter unit 130, and a controller 140.

[0021] The container 110 is, for example, a cylinder with a hemispherical lower side. The container 110 has a cylinder body 112 and a cover part 114 that entirely covers the outer circumferential surface of the cylinder body 112. The cylinder body 112 has a function of containing an object to be stirred (liquid, powder, etc.) therein. The internal volume is, for example, 300 liters (0.3 m 3 ). Cover portion 114 has a function of storing water in a gap formed between cover portion 114 and cylindrical body 112, and adjusting the temperature of cylindrical body 112 by heat from a heating source (not shown). Here, symbol AX in Fig. 3 indicates the axis of container 110. Container 110 has a configuration that is approximately symmetrical with respect to axis AX, and axis AX is vertical (vertical to the floor (not shown) on which it is placed).

[0022] The oblique axis blade section 120 has a shaft 122, a motor 124, and an agitating blade 126. The oblique axis blade section 120 has a function of agitating the object (liquid and powder, or liquid and other liquid) contained inside the container 110, and dispersing the powder (or other liquid) in the liquid. The shaft 122 is disposed at an angle with respect to the axis AX. The motor 124 and the agitating blade 126 are attached to both ends of the shaft 122, respectively. The agitating blade 126 is formed, for example, in a C-shape.

[0023] The cutter unit 130 has a shaft 132, a motor 134, and a small blade 136. The shaft 132 is disposed along an axis AX. The motor 134 and the small blade 136 are attached to both ends of the shaft 132. The small blade 136 is formed, for example, in a rectangular shape.

[0024] The controller 140 has a function of controlling the motors 124 and 134 to control the rotational movements of the inclined shaft blade part 120 and the cutter part 130 around their respective axes.

[0025] The above is the description of the configuration and functions of the inclined shaft agitator 100.

[0026] <Configuration and Functions of SLVC> FIG. 4 is a cross-sectional view of a single-layer liposome vitamin C (SLVC) contained in the liposome vitamin C jelly of the present embodiment. The SLVC has a spherical wall made of liposome and vitamin C.

[0027] The spherical wall made of liposome is composed of a plurality of phospholipid molecules arranged radially. The phospholipid molecules are rod-shaped, with hydrophilic groups at both ends and a hydrophobic group in the middle. And a plurality of phospholipid molecules are arranged in a posture with their respective axial directions facing radially to form a phospholipid bilayer membrane and form a capsule of nanosize (diameter of about 100 nm to 200 nm). That is, a cavity is formed inside the spherical wall made of liposome. Vitamin C is contained in the cavity. Vitamin C is released to the outside of the spherical wall made of liposome through an opening formed by a part of the plurality of phospholipid molecules constituting the spherical wall made of liposome peeling off (separating) from the spherical wall made of liposome.

[0028] The above is the description of the configuration and functions of SLVC.

[0029] <Each Step of the Manufacturing Method> FIG. 2 is a process diagram of the manufacturing method S100. The manufacturing method S100 includes a preparation step S10, a powder stirring step S20, a pH adjustment step S30, a fruit juice stirring step S40, a water replenishment step S50, a filtration step S60, and a gelation step S70, and each step is carried out in the order of these descriptions. Hereinafter, the specific contents of each step of the manufacturing method S100 will be described.

[0030] (Preparation Step) The preparation process S10 is a process of putting room temperature water into a room temperature (or room temperature) container 110 (see FIG. 3), putting SLVC into the container 110 containing the room temperature water, and stirring the water with stirring blade 126 to prepare a liquid (first liquid) in which the SLVC has been dispersed in the water.

[0031] Specifically, the preparation step S10 is performed, for example, as follows. First, water is placed in the container 110 . Next, the SLVC of powder is placed in the water-containing container 110. In this case, the SLVC of powder is placed on and around the small blades 136 while the small blades 136 of the cutter unit 130 are rotated at, for example, 1000 revolutions per minute. Next, an antifoaming agent is poured into the container 110 containing the water. In this case, the antifoaming agent is poured into the small blades 136 and their surroundings while rotating the small blades 136 of the cutter unit 130 at, for example, 1000 revolutions per minute. Any antifoaming agent may be used as long as it is food-grade, and for example, an aqueous emulsion of silicone oil may be used. Next, the water containing the SLVC and antifoaming agent is stirred for a period of, for example, 5 minutes to 10 minutes while rotating the stirring blade 126 of the oblique axis blade portion 120 at, for example, 20 revolutions per minute.

[0032] In this embodiment, as an example, the amount of water put into the container is 43.748 kg, and the amount of SLVC of the powder is 37.1 kg. From another perspective, the amount of water put into the container is 43.748%, and the amount of SLVC of the powder is 37.1%. The amount of SLVC of the powder relative to the amount of water may be 30% or more and less than 100% by weight. The reason for this is to ensure a good texture of the jelly.

[0033] (Powder mixing process) The powder agitation step S20 is performed after the preparation step S10 is completed, as shown in Fig. 2. The powder agitation step S20 is a step in which a powder containing at least a gelling agent and a sweetener (hereinafter referred to as gelling agent-containing powder) is added to the first liquid in the container 110, and the first liquid containing the gelling agent-containing powder is agitated by the agitation blade 126 while the container 110 is heated to a temperature of 75°C or higher and lower than 95°C, thereby turning the first liquid into a second liquid.

[0034] Here, the numbers of the gelling agent-containing powders are, for example, as shown in Table 1 below.

[0035] [Table 1]

[0036] Here, the gelling agent is, for example, a powder of two selected from HM pectin, LM pectin, kappa carrageenan, iota carrageenan, acid-treated gelatin, alkali-treated gelatin, and the like, mixed together. The amount of the sweeteners, acesulfame potassium and stevia, may be 5% or more and less than 15% by weight relative to the water. The amounts of melon placenta powder, pineapple extract, collagen powder and hyaluronic acid are 0.5% or more and less than 1% by weight of the SLVC of the powder placed in the container 110 in the preparation step S10.

[0037] First, the cover portion 114 is heated by a heating source (not shown) to set the temperature of the first liquid in the container 110 to, for example, the temperature of the tube main body 112 at 75° C. or more and less than 95° C., preferably at 80° C. or more and less than 90° C. In this case, the stirring blade 126 of the oblique axis blade portion 120 is rotated at, for example, 20 revolutions per minute, thereby making the temperature of the first liquid in the container 110 approximately uniform. Next, after a certain period of time has elapsed (for example, 30 minutes) since the first liquid has been heated to the above temperature, a gelling agent-containing powder is placed in the container 110 containing the first liquid. In this case, the small blade 136 of the cutter unit 130 is rotated at, for example, 1000 rpm, and the gelling agent-containing powder is placed on and around the small blade 136. Next, the first liquid containing the gelling agent-containing powder is stirred for a period of, for example, 30 minutes or more and less than 60 minutes while rotating the stirring blade 126 of the beveled blade portion 120 at a rotation speed of, for example, 15 rpm or more and less than 25 rpm, preferably 20 rpm. In this case, the temperature of the first liquid in the container 110 is maintained at the above temperature. Also, the small blade 136 of the cutter portion 130 continues to rotate at a rotation speed of more than 1000 rpm, for example, 3000 rpm.

[0038] (pH adjustment process) 2, the pH adjustment step S30 is performed after the powder agitation step S20 is completed and before the start of the fruit juice agitation step S40 described below. The pH adjustment step S30 is a step of adding water containing citric acid in an amount of liquid that is 5% or more and less than 10% by weight of the water added to the container 110 in the preparation step S10, and agitating the second liquid with the agitation blade 126.

[0039] Here, the components of the water containing citric acid (hereinafter referred to as citric acid water) are, for example, as shown in Table 2 below.

[0040] [Table 2]

[0041] First, after a certain period of time (for example, after a period of 10 minutes) has elapsed while the second liquid is kept at the temperature during the powder agitation step S20, citric acid water is poured into the container 110 containing the second liquid. In this case, citric acid water is poured into and around the small blade 136 while rotating the small blade 136 of the cutter unit 130 at, for example, 1000 revolutions per minute. Next, the second liquid containing the citric acid water is stirred for a period of time of, for example, 3 minutes or more and less than 15 minutes while rotating the stirring blade 126 of the oblique axis blade portion 120 at a rotation speed of, for example, 20 rpm or more and less than 30 rpm, preferably 25 rpm. In this case, the temperature of the second liquid in the container 110 is maintained at the above temperature (the temperature during the powder stirring step S20). In addition, the small blade 136 of the cutter portion 130 continues to rotate at a rotation speed of less than 3000 rpm, for example, 1000 rpm. When this step is completed, the pH (hydrogen ion concentration) of the second liquid containing the citric acid water is adjusted to 4.0 or more and 4.5 or less.

[0042] (Fruit juice stirring process) 2, the fruit juice agitation step S40 is performed after the pH adjustment step S30, that is, after the powder agitation step S20. The fruit juice agitation step S40 is a step of adding (1) fruit juice in an amount of 5% or more and less than 15% by weight relative to the water put into the container 110 during the preparation step S10 and (2) essential oil from the fruit that is the source of the fruit juice in an amount of 1% or more and less than 2% by weight relative to the SLVC of the powder put into the container 110 during the preparation step S10 to the second liquid containing citric acid water in the container 110, and agitating the second liquid containing citric acid water with the agitation blade 126 while maintaining the container 110 at a temperature of 75°C or more and less than 95°C, preferably 80°C or more and less than 90°C, to turn the second liquid containing citric acid water into a third liquid.

[0043] Here, the components of the above-mentioned fruit juice and essential oil are, for example, as shown in Table 3 below.

[0044] [Table 3]

[0045] First, while the second liquid containing the citric acid water is kept at the temperature during the powder agitation step S20, the aforementioned fruit juice and essential oil are placed in the container 110 containing the second liquid. In this case, the small blade 136 of the cutter unit 130 is rotated at 2000 rpm, for example, and the aforementioned fruit juice and essential oil are placed around the small blade 136. Next, the second liquid containing the fruit juice and essential oil is stirred for a period of time of, for example, 3 minutes or more and less than 15 minutes while rotating the stirring blade 126 of the beveled blade section 120 at a rotation speed of, for example, 20 rpm or more and less than 30 rpm, preferably 25 rpm. In this case, the temperature of the second liquid containing the fruit juice and essential oil in the container 110 is maintained at the above temperature (the temperature during the powder stirring step S20). In addition, the small blade 136 of the cutter section 130 continues to rotate at a rotation speed of more than 1000 rpm, for example, 2000 rpm. When this process is completed, the pH (hydrogen ion concentration) of the second liquid containing the citric acid water and the above-mentioned fruit juice and essential oil is adjusted to 4.0 or more and 4.5 or less, and the sugar content is adjusted to 27.0 or more and 40.0 or less.

[0046] (Water replenishment process) The water replenishing step S50 is performed after the completion of the fruit juice agitation step S40, as shown in Fig. 2. The water replenishing step S50 is a step of replenishing the water that has evaporated by the end of the fruit juice agitation step S40 from the water put into the container 110 at the start of the preparation step S10. In fact, the beveled axis mixer 100 of this embodiment is equipped with a scale (not shown) for measuring the weight of the container 110. Therefore, the amount of evaporated water can be calculated from the value on the scale, and the evaporated water is put into the container 110 in this process. In this case, the mixing blade 126 of the beveled axis blade section 120 is rotated at a rotation speed of, for example, 20 rpm or more and less than 30 rpm, preferably 25 rpm, while the small blade 136 of the cutter section 130 is rotated at a rotation speed of more than 1000 rpm, for example 2000 rpm.

[0047] (Filtration process) The filtering step S60 is performed after the water refilling step S50 is completed, as shown in Fig. 2. The filtering step S60 is a step of passing the third liquid refilled with water contained in the container 110 after the water refilling step S50 is completed through a magnetic trap (not shown) to remove impurities (such as metal powder, for example) from the third liquid refilled with water from the preparation step S10 to the water refilling step S50.

[0048] (Gelling process) The gelling step S70 is performed after the filtering step S60 is completed, as shown in Fig. 2. The gelling step S70 is a step in which the third liquid, which has been replenished with water and filtered in the filtering step S60, is naturally cooled to gel (gelify). In this embodiment, the third liquid is placed in an open storage bag (see Fig. 1) before sealing, and the third liquid is naturally cooled. Thereafter, the storage bag containing the determined amount of the third liquid is sealed and the storage bag is cooled, for example to 0°C, to complete the liposomal vitamin C jelly contained in the storage bag.

[0049] This concludes the description of each step in the manufacturing method S100.

[0050] <Effects (comparison with multiple comparative examples)> (Evaluation method) Next, the effect of this embodiment will be described. The effect of this embodiment will be compared with the manufacturing method S100 of the present embodiment and the manufacturing methods of several comparative examples described below. Specifically, as shown in Table 4 below, each sample (liposome vitamin C jelly) was manufactured by several comparative examples (Comparative Examples 1 to 5) and several examples (Examples 1 to 6), and 10 subjects tasted the samples and performed a sensory evaluation on whether they felt an unpleasant bitterness. In this sensory table, subjects were asked to select one of three options: (1) felt an unpleasant bitterness (1 point), (2) felt a slight unpleasant bitterness (2 points), and (3) felt no unpleasant bitterness at all (3 points). Then, the points of the 10 subjects were added up for each sample, and a total of 26 points or more was evaluated as passing. For example, a sample that was evaluated by all 10 people as (1) feeling an unpleasant bitterness was given 10 points, and a sample that was evaluated by all 10 people as (3) feeling no unpleasant bitterness was given 30 points.

[0051] [Table 4]

[0052] The features of Comparative Examples 1 to 5 (only the differences from the above-described embodiment) and the features of Examples 1 to 6 are shown below. (Comparative Examples 1 to 5) In the manufacturing method of liposomal vitamin C jelly in Comparative Example 1, grapefruit oil (essential oil) was not added in the fruit juice stirring step S40. In the manufacturing method of liposomal vitamin C jelly in Comparative Example 2, the amount of grapefruit oil (essential oil) added in the juice stirring step S40 was 0.5% of the SLVC amount of the powder added to the container 110 in the preparation step S10. In the manufacturing method of liposomal vitamin C jelly in Comparative Example 3, the amount of grapefruit oil (essential oil) added in the juice stirring step S40 was 0.9% of the SLVC amount of the powder added in the container 110 in the preparation step S10. In the manufacturing method of liposomal vitamin C jelly of Comparative Example 4, the temperature of the second liquid during the fruit juice stirring step S40 was 70° C. In the manufacturing method of liposomal vitamin C jelly of Comparative Example 5, the temperature of the second liquid during the fruit juice stirring step S40 was 74°C. (Examples 1 to 6) In the manufacturing method of liposomal vitamin C jelly in Example 1, the amount of grapefruit oil (essential oil) added in the juice stirring step S40 was 1.0% of the SLVC amount of the powder added in the container 110 in the preparation step S10. In the manufacturing method of liposomal vitamin C jelly in Example 2, the amount of grapefruit oil (essential oil) added in the juice stirring step S40 was 1.5% of the SLVC amount of the powder added to the container 110 in the preparation step S10. In the manufacturing method of liposomal vitamin C jelly in Example 3, the amount of grapefruit oil (essential oil) added in the juice stirring step S40 was 1.9% of the SLVC amount of the powder added to the container 110 in the preparation step S10. In the method for producing liposomal vitamin C jelly in Example 4, the temperature of the second liquid during the fruit juice stirring step S40 was 75°C. In the method for producing liposomal vitamin C jelly in Example 5, the temperature of the second liquid during the fruit juice stirring step S40 was 80°C. In the method for producing liposomal vitamin C jelly in Example 6, the temperature of the second liquid during the fruit juice stirring step S40 was 90°C.

[0053] (Evaluation result 1) Comparative Examples 1 to 3 contained no essential oil or contained less than 1.0% essential oil, as shown in Table 4. All or almost all of the subjects rated the taste as (1) unpleasantly bitter. In contrast, the amount of essential oil was 1.0% or more and less than 2.0% in Examples 1 to 3. Furthermore, none of the subjects evaluated that (1) they felt an unpleasant bitter taste. From the above, it was possible to solve the problem of unpleasant bitterness by setting the amount of essential oil to be 1.0% or more and less than 2.0% in the fruit juice stirring step S40.

[0054] (Evaluation result 2) In Comparative Examples 4 and 5, as shown in Table 4, the temperature of the second liquid in the juice stirring step S40 was 70° C. or 74° C., i.e., less than 75° C. In the case of Comparative Example 4, two of the ten subjects evaluated (1) that they felt an unpleasant bitterness. In the case of Comparative Example 5, none of the subjects evaluated (1) that they felt an unpleasant bitterness, but half of the subjects (5 subjects) evaluated (2) that they felt a slight unpleasant bitterness. In contrast, in Examples 4 to 6, the temperature of the second liquid in the juice stirring step S40 was not less than 75° C. and not more than 90° C. Furthermore, all of the subjects rated (3) that no unpleasant bitterness was felt at all. From the above, by setting the temperature of the second liquid in the fruit juice stirring step S40 to 75°C or higher and 90°C or lower, the unpleasant bitterness could be prevented.

[0055] (Consideration) The reason why the problem regarding unpleasant bitterness could not be solved in Comparative Examples 1 to 3 is believed to be that the amount of essential oil was insufficient. The reason why the problem could not be solved when the amount of essential oil was insufficient is probably because most of the ribosomal spherical walls (see Figure 4) are hydrophobic, i.e., lipophilic, and therefore the essential oil could not adhere in sufficient quantity to the ribosomal spherical walls of the multiple SLVCs dispersed in the second liquid to offset the bitterness. In contrast, the reason why the problem regarding unpleasant bitterness was resolved in Examples 1 to 6 is believed to be because the amount of essential oil was sufficient.

[0056] In addition, the reason why the problem of unpleasant bitterness could not be resolved in Comparative Examples 4 and 5 is thought to be that although the amount of essential oil was sufficient, the temperature of the second liquid when dispersing the essential oil was low. The reason why the problem could not be solved because the temperature of the second liquid was low is probably because the temperatures of the third liquid and essential oil in Comparative Examples 4 and 5 were insufficient to provide sufficient diffusion energy for the essential oil to adhere adequately to the ribosomal spherical walls of the multiple SLVCs dispersed in the second liquid. In contrast, the reason why the problem of unpleasant bitterness was resolved in Examples 1 to 6 is believed to be because the amount of essential oil was sufficient and the essential oil was able to adhere sufficiently and evenly to the ribosomal spherical walls of multiple SLVCs at the temperature of the third liquid in the fruit juice stirring process S40. In the above evaluation test, the amount of essential oil at the juice stirring step S40 was not more than 2.0%, but it is expected that there is a limit because at a certain amount, the essential oil will destroy the ribosome spherical wall (the phospholipid molecules will be peeled off). This time, the limit has not been clearly stated, but it can be said with certainty that it is at least 2.0% or more.

[0057] The above is a description of the effects of this embodiment.

[0058] <<Multiple Modifications>> As described above, the present invention has been described using the above-mentioned embodiment as an example, but the present invention also includes the following several modified examples.

[0059] For example, in the above embodiment, the liposomal vitamin C used (stirred in water) in the preparation step S10 is single-layered liposomal vitamin C (SLVC) as shown in Fig. 4, but it does not have to be single-layered liposomal vitamin C (SLVC) as long as vitamin C is arranged inside the liposome. For example, it may be multi-layered liposomal vitamin C (MLVC) as shown in Fig. 5. This modification is effective in that vitamin C can be retained in the body for a longer period of time than in the above embodiment. Although the number of shells in the multilayered liposomal vitamin C shown in FIG. 5 is three, it may be two or four or more (the same applies below).

[0060] Also, for example, the liposomal vitamin C used (stirred in water) in the preparation step S10 may be a mixture of single-layered libosomal vitamin C (SLVC) shown in FIG. 4 and multi-layered libosomal vitamin C shown in FIG. 5.

[0061] Also, for example, in the fruit juice stirring step S40 of the above embodiment, grapefruit is used as the fruit from which the fruit juice is made, but this may be another fruit, such as lemon, orange, or other fruit. [Explanation of symbols]

[0062] 100 Beveled shaft mixer 110 Container 112 Cylinder body 114 Cover 120 Oblique shaft blade section 122 Shaft 124 Motor 126 Mixing blade 130 Cutter section 132 Shaft 134 Motor 136 Small Feather 140 Controller AX axis MLVC Multilayered Liposomal Vitamin C SLVC Single-layered ribosomal vitamin C S100 Manufacturing method (Manufacturing method of liposomal vitamin C jelly) S10 Preparation process S20 Powder mixing process S30 adjustment process S40 Juice mixing process S50 Water replenishment process S60 Filtration process S70 Gelling process

Claims

1. A preparation step of preparing a first liquid by pouring room temperature water into a container at room temperature, pouring liposomal vitamin C into the container in an amount of 30% or more and less than 100% by weight relative to the water, and stirring the water with a stirring blade; a powder stirring step of adding a powder containing at least a gelling agent and a sweetening agent to the first liquid in the container after the preparation step is completed, and stirring the first liquid with the stirring blade while heating the container to a temperature of 75° C. or more and less than 95° C., thereby converting the first liquid into a second liquid; a juice agitation step of adding fruit juice in an amount of 5% or more and less than 15% by weight relative to the water and essential oil from the fruit that is the source of the fruit juice, the essential oil being in an amount of 1% or more and less than 2% by weight relative to the liposomal vitamin C, to the second liquid in the container after the powder agitation step is completed, and agitating the second liquid with the agitating blades while maintaining the container at a temperature of 75° C. or more and less than 95° C., thereby converting the second liquid into a third liquid; a gelling step of cooling the third liquid to room temperature after the completion of the fruit juice stirring step, thereby gelling the third liquid into jelly; Including, A method for producing liposomal vitamin C jelly.

2. Adding a defoaming agent to the water during the period in which the water is stirred with a stirring blade in the preparation step. The method of claim 1.

3. The amount of the sweetener is equal to or greater than 5% but less than 15% by weight of the water; The sweeteners include erythritol, acesulfame potassium and stevia. The method of claim 2.

4. The powder further comprises melon placenta powder, pineapple extract, collagen powder and hyaluronic acid; The amount of the melon placenta powder, the pineapple extract, the collagen powder and the hyaluronic acid is 0.5% or more and less than 1% by weight relative to the liposomal vitamin C. The method according to claim 3.

5. a step of: introducing water containing citric acid into the container in an amount of 5% or more and less than 10% by weight of the water after the powder agitation step is completed and before the fruit juice agitation step is started; and agitating the second liquid with the agitating blade; Including, The method according to claim 4.

6. The powder stirring step is performed for a period of 30 minutes or more and less than 60 minutes while rotating the stirring blade at a rotation speed of 15 revolutions per minute or more and less than 25 revolutions per minute. The method according to claim 5.

7. The fruit juice agitation step is started 10 minutes after the powder agitation step is completed and the container is maintained at a temperature of 75° C. or more and less than 95° C. The method according to claim 6.

8. In the fruit juice stirring step, the fruit juice and the essential oil are added to the second liquid, so that the hydrogen ion concentration in the third liquid is set to 4.0 to 4.5 and the sugar content is set to 27.0 to 40.

0. The method of claim 7.

9. The liposomal vitamin C includes unilamellar liposomal vitamin C in which vitamin C is arranged inside a unilamellar liposome, and multilamellar liposomal vitamin C in which vitamin C is arranged inside a multilamellar liposome. The method according to any one of claims 1 to 8.

Images