Solid food

Abstract

To provide a solid food having excellent dispersibility and stability.SOLUTION: A solid food of the present invention comprises cannabinoid and sucrose fatty acid ester, and the sucrose fatty acid ester has an average degree of esterification of 1.00 to 1.15.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a solid food product comprising cannabinoids. [Background technology]

[0002] Cannabinoids are contained in the leaves and seed coats of hemp plants, and are known to contain various components such as cannabidiol (CBD). Cannabidiol has unique effects and is widely used in the food industry, such as food additives, and in the medical industry, such as pharmaceuticals, making it a highly useful component. Summary of the Invention [Means for solving the problem]

[0003] As a result of intensive research, the inventors discovered that by making a specific sucrose fatty acid ester an essential ingredient in solid foods, unevenness in the cannabinoid-containing solid foods can be suppressed, and thus completed the present invention.

[0004] That is, the present invention includes, for example, the subject matter described in the following sections. Item 1 A solid food comprising a cannabinoid and a sucrose fatty acid ester, wherein the sucrose fatty acid ester has an average degree of esterification of 1.00 to 1.15. Effect of the Invention

[0005] According to the present invention, a solid food with reduced unevenness can be obtained. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0006] Hereinafter, embodiments of the present invention will be described in detail. In this specification, the expressions "containing" and "comprise" include the concepts of "containing", "comprises", "consists essentially of" and "consists only of".

[0007] The solid food of the present invention contains a cannabinoid and a sucrose fatty acid ester, and the sucrose fatty acid ester has an average degree of esterification of 1.00 to 1.15. Since the solid food of the present invention contains the specific sucrose fatty acid ester, unevenness of the solid food can be suppressed.

[0008] As the cannabinoid contained in the solid food of the present invention, for example, one or more of the various compound groups contained in cannabinoids derived from cannabis (specifically, cannabidiol (CBD), tetrahydrocannabinol, etc.) can be used.

[0009] The cannabinoid preferably contains cannabidiol. The cannabinoid preferably contains 50% by mass or more of cannabidiol, more preferably 80% by mass or more, even more preferably 90% by mass or more, and particularly preferably 95% by mass or more. The cannabinoid may be only cannabidiol.

[0010] Cannabinoids can be produced, for example, by known methods. Alternatively, commercially available cannabinoids can be applied to the solid food of the present invention. Similarly, cannabidiol can be produced, for example, by known methods. Alternatively, commercially available cannabidiol can be applied to the solid food of the present invention.

[0011] The cannabinoid content in the solid food of the present invention is not particularly limited, but is preferably, for example, 0.00001 to 5% by mass, and more preferably 0.001 to 3% by mass.

[0012] As described above, the sucrose fatty acid ester contained in the solid food of the present invention has an average degree of esterification in the range of 1.00 to 1.15. In other words, the average degree of esterification of the sucrose fatty acid ester is 1.00 or more and 1.15 or less. As a mere precaution, in this specification, the term "sucrose fatty acid ester" means a compound formed by an esterification reaction between sucrose and a fatty acid.

[0013] By including a sucrose fatty acid ester having an average degree of esterification of 1.00 to 1.15 in a solid food, unevenness in the solid food can be suppressed.

[0014] The average degree of esterification of the sucrose fatty acid ester is preferably 1.01 or more, and more preferably 1.12 or less, more preferably 1.10 or less, and particularly preferably 1.08 or less.

[0015] In the present invention, the average degree of esterification of sucrose fatty acid esters can be calculated as the average degree of esterification X of sucrose fatty acid esters by the following formula (1). (Ns-X)=(Nx) / (Ny) ={(OHV) / (1000×56.11)} / {1 / (MwSug+(MwFa-18)X)} (1)

[0016] Here, the meanings of the symbols in formula (1) are as follows: Ns: number of OH groups in one sucrose molecule Nx: Number of moles of OH groups in 1 g of sample (sucrose fatty acid ester) Ny: number of moles of sucrose fatty acid ester in 1 g of sample OHV: Hydroxyl value of sucrose fatty acid ester MwSug: Molecular weight of sucrose MwFa: average molecular weight of constituent fatty acids

[0017] X can be calculated by substituting known values ​​of Ns, Nx, Ny, OHV, MwSug, and MwFa into the above formula (1). Note that Ns, Nx, Ny, OHV, MwSug, and MwFa can be measured by known methods.

[0018] As can be seen from the above method for calculating the average degree of esterification, the sucrose fatty acid ester in the present invention can be said to be an aggregate of sucrose fatty acid ester molecules having different degrees of esterification.

[0019] When a commercially available sucrose fatty acid ester is used in the solid food of the present invention, the average degree of esterification can be determined by the manufacturer's guaranteed value or catalog value of the sucrose fatty acid ester, or any value disclosed by the manufacturer.

[0020] The type of sucrose fatty acid ester is not particularly limited as long as the average degree of esterification is within the above range, and for example, a wide variety of known sucrose fatty acid esters can be applied to the solid food of the present invention.

[0021] In the sucrose fatty acid ester, the type of the fatty acid moiety (RCOO-moiety) of the sucrose fatty acid ester is not particularly limited. The fatty acid moiety of the sucrose fatty acid ester may be a moiety derived from a saturated fatty acid or a moiety derived from an unsaturated fatty acid, and is preferably derived from a saturated fatty acid.

[0022] In the sucrose fatty acid ester, the number of carbon atoms in the fatty acid moiety of the sucrose fatty acid ester is not particularly limited. For example, in terms of easily suppressing unevenness in solid foods, the number of carbon atoms in the fatty acid moiety (including ester carbon) is preferably 30 or less, more preferably 25 or less, even more preferably 20 or less, and particularly preferably 18 or less. In terms of easily increasing the dispersibility of cannabinoids, the number of carbon atoms in the fatty acid moiety (including ester carbon) is preferably 8 or more, more preferably 10 or more, even more preferably 12 or more, and particularly preferably 14 or more. The fatty acid moiety in the sucrose fatty acid ester is preferably derived from, for example, lauric acid, palmitic acid, stearic acid, etc.

[0023] Sucrose fatty acid esters include monoesters, diesters, and triesters. The sucrose fatty acid esters contained in the solid food of the present invention may be any of these esters, or may contain not only one, but two, or all of the esters. In other words, the sucrose fatty acid esters may contain one or more sucrose fatty acid esters selected from the group consisting of monoesters, diesters, and triesters.

[0024] The method for producing the sucrose fatty acid ester is not particularly limited, and for example, any known production method can be widely adopted. For example, the sucrose fatty acid ester can be synthesized by transesterification of sucrose and fatty acid ester. The fatty acid ester can be a methyl ester of fatty acid.

[0025] Sucrose used in the method for producing sucrose fatty acid esters may be synthesized by a known method, or sucrose may be available from a commercial product. Sucrose may be unreacted sucrose recovered during the production of sucrose fatty acid esters (so-called "recovered sugar"). Sucrose may be in a solid state or in a solution state dissolved in a solvent. Fatty acids used in the method for producing sucrose fatty acid esters may be synthesized by a known method, or fatty acids may be available from a commercial product.

[0026] The method for adjusting the average esterification degree of the sucrose fatty acid ester is not particularly limited, and for example, known methods can be widely adopted. For example, the average esterification degree of the obtained sucrose fatty acid ester can be controlled within a desired range by adjusting various synthesis conditions such as the ratio of sucrose and fatty acid or its ester used in the production of the sucrose fatty acid ester, the type of fatty acid, and the esterification reaction conditions.

[0027] Alternatively, the average degree of esterification of the sucrose fatty acid ester may be controlled to a desired range by mixing two or more sucrose fatty acid esters having different average degrees of esterification, in which case the average degree of esterification of each sucrose fatty acid ester can be easily adjusted to a desired range based on the degree of esterification of each sucrose fatty acid ester and the mixing mass ratio.

[0028] In the solid food of the present invention, the content of the sucrose fatty acid ester is not particularly limited, but is, for example, preferably 0.01 to 30 mass %, more preferably 0.1 to 20 mass %, and even more preferably 0.5 to 15 mass %.

[0029] The ratio of cannabinoids and sucrose fatty acid esters in the solid food of the present invention is not particularly limited, but for example, when the total mass of cannabinoids in the solid food is 100 parts by mass, the content of sucrose fatty acid esters is preferably 100 parts by mass or more, more preferably 300 parts by mass or more, even more preferably 500 parts by mass or more, and particularly preferably 600 parts by mass or more, and is preferably 5000 parts by mass or less, more preferably 3000 parts by mass or less, even more preferably 2000 parts by mass or less, and particularly preferably 1500 parts by mass or less.

[0030] The solid food of the present invention may contain one or more sucrose fatty acid esters.

[0031] Examples of the solid food of the present invention include, but are not limited to, confectionery such as jelly, gummies, candies, snacks, biscuits, chocolates, and rice crackers. The solid food can also be a health food (nutritional functional food, specific health food, nutritional supplement, health supplement, supplement, etc.). In this case, the dosage form is preferably granules, tablets, capsules, powders, pills, chewable agents, lozenges, etc.

[0032] The solid food of the present invention may contain an acceptable carrier as necessary. Examples of the carrier include excipients (e.g., starch hydrolyzates such as starch or dextrin, monosaccharides such as glucose, galactose, and fructose, disaccharides such as sucrose, lactose, and palatinose, and sugar alcohols such as maltitol, xylitol, sorbitol, and reduced palatinose); binders (e.g., hydroxypropylmethylcellulose, hydroxypropylcellulose, gelatin, pregelatinized starch, polyvinylpyrrolidone, polyvinyl alcohol, pullulan, methylcellulose, and hardened oil); disintegrants (e.g., hydroxypropylmethylcellulose, hydroxypropylcellulose, gelatin, pregelatinized starch, polyvinylpyrrolidone, polyvinyl alcohol, pullulan, methylcellulose, and hardened oil); Examples of such carriers include carmellose, carmellose calcium, croscarmellose sodium, crospovidone, corn starch, low-substituted hydroxypropylcellulose, etc.; lubricants (e.g., calcium stearate, magnesium stearate, sucrose fatty acid esters, sodium stearyl fumarate, talc, silicon dioxide, etc.); flavoring agents (e.g., stevia, etc.); and carriers such as oligosaccharides, agar, crystalline cellulose, light anhydrous silicic acid, calcium hydrogen phosphate, bulking agents, surfactants, dispersants, buffers, diluents, etc. The content of the carrier can be appropriately set depending on the type of carrier, within a range that does not impair the object of the present invention.

[0033] The solid food of the present invention may contain, as necessary, one or more additives such as sweeteners, acidulants, amino acids, proteins, vitamins, minerals, esters, nectar extracts, colorants, emulsifiers, milk components, cocoa powder, preservatives, seasonings, quality stabilizers, etc. The content of the additives may be appropriately set within a range that does not impair the object of the present invention.

[0034] The method for producing the solid food of the present invention is not particularly limited, and can be produced by various methods using, for example, cannabinoids and sucrose fatty acid esters, and other components as necessary.For example, a method of mixing a raw material liquid containing cannabinoids and a raw material liquid containing sucrose fatty acid esters in random order can be mentioned.The raw material liquid containing cannabinoids can contain various oily components.

[0035] The raw material solution containing sucrose fatty acid ester may contain a solvent, for example, the above-mentioned aqueous solvent (for example, water, a lower alcohol compound, a polyhydric alcohol compound, etc.). The polyhydric alcohol compound may be added after mixing the raw material solution containing the cannabinoid and the raw material solution containing the sucrose fatty acid ester. The ratio of the sucrose fatty acid ester to the solvent is not particularly limited, and for example, the amount of the solvent used may be 50 to 200 parts by mass, and preferably 80 to 150 parts by mass, per 100 parts by mass of the sucrose fatty acid ester.

[0036] For example, when mixing a raw material liquid containing a cannabinoid and a solvent and a raw material liquid containing a sucrose fatty acid ester and a solvent, the temperature during mixing is not particularly limited, and is, for example, 20 to 100°C, preferably 30 to 90°C, and more preferably 40 to 80°C. The mixing method is also not particularly limited, and for example, a known mixer can be widely used. The concentration can also be adjusted by adding water or the like to the solid food obtained as described above. EXAMPLES

[0037] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the embodiments of these examples.

[0038] (Production Example 1) In a 1L flask equipped with a stirrer, a thermometer, a pressure reducing device, and a reflux device for dimethyl sulfoxide (DMSO), 400g of DMSO and 34.2g of sucrose were mixed and dissolved at 95°C. 2.4g of potassium carbonate and 15.0g of methyl stearate as a fatty acid ester were added thereto, and the mixture was reacted at 95°C for 3 hours under a reduced pressure of 2kPa. Subsequently, lactic acid was added to neutralize the mixture, and then DMSO was distilled off under reduced pressure. The obtained crude product was dissolved in 200g of methyl ethyl ketone, washed three times with 200g of 10% saturated saline, and the solvent was distilled off under reduced pressure to obtain sucrose fatty acid ester A. The average degree of esterification of sucrose fatty acid ester A was 1.01.

[0039] (Production Example 2) Fatty acid ester B was obtained in the same manner as in Production Example 1, except that the amount of methyl stearate used was changed to 15.5 g. The average esterification degree of sucrose fatty acid ester B was 1.04.

[0040] (Production Example 3) Fatty acid ester C was obtained in the same manner as in Production Example 1, except that the amount of methyl stearate used was changed to 16.1 g. The average esterification degree of sucrose fatty acid ester C was 1.08.

[0041] (Production Example 4) Fatty acid ester D was obtained in the same manner as in Production Example 1, except that 13.6 g of methyl palitate was used instead of methyl stearate. The average degree of esterification of sucrose fatty acid ester D was 1.01.

[0042] (Production Example 5) A fatty acid ester E was obtained in the same manner as in Production Example 1, except that 10.8 g of methyl laurate was used instead of methyl stearate. The average degree of esterification of sucrose fatty acid ester E was 1.01.

[0043] Example 1 Cannabidiol (CBD, Sigma-Aldrich) 0.05 parts by mass, sucrose fatty acid ester A 1 part by mass, sorbitol 10 parts by mass, agar 2 parts by mass, isomerized sugar 10 parts by mass, sugar 5 parts by mass, syrup 10 parts by mass, fructose 2 parts by mass, grape juice 20 parts by mass (straight juice equivalent) and water 40 parts by mass were mixed. Then, the mixture was heated at 80°C for 30 minutes, cooled to 4°C and stored for 24 hours to obtain a jelly. The obtained jelly was transparent and uniform, and remained the same even after storage at 4°C for 1 month.

[0044] Example 2 A jelly was obtained in the same manner as in Example 1, except that 1 part by mass of sucrose fatty acid ester B was used instead of 1 part by mass of sucrose fatty acid ester A. The obtained jelly was transparent and uniform, and remained the same even after storage at 4°C for 1 month.

[0045] Example 3 A jelly was obtained in the same manner as in Example 1, except that 1 part by mass of sucrose fatty acid ester C was used in place of 1 part by mass of sucrose fatty acid ester A. The obtained jelly was transparent and uniform, and remained the same even after storage at 4°C for 1 month.

[0046] Example 4 A jelly was obtained in the same manner as in Example 1, except that 1 part by mass of sucrose fatty acid ester D was used instead of 1 part by mass of sucrose fatty acid ester A. The obtained jelly was transparent and uniform, and remained the same even after storage at 4°C for 1 month.

[0047] Example 5 A jelly was obtained in the same manner as in Example 1, except that 1 part by mass of sucrose fatty acid ester E was used instead of 1 part by mass of sucrose fatty acid ester A. The obtained jelly was transparent and uniform, and remained the same even after storage at 4°C for 1 month.

[0048] Example 6 A jelly was obtained in the same manner as in Example 1, except that the amount of sucrose fatty acid ester A was changed to 0.5 parts by mass and the amount of water was changed to 40.4 parts by mass. The obtained jelly was transparent and uniform, and remained the same even after storage at 4°C for 1 month.

[0049] Example 7 A jelly was obtained in the same manner as in Example 1, except that the amount of sucrose fatty acid ester A was changed to 2 parts by mass and the amount of water was changed to 38.9 parts by mass. The obtained jelly was transparent and uniform, and remained the same even after storage at 4°C for 1 month.

[0050] Example 8 Except for using 2 parts by mass of konjac flour instead of agar, a jelly was obtained in the same manner as in Example 1. The obtained jelly was transparent and uniform, and remained the same even after storage at 4°C for 1 month.

[0051] Example 9 0.05 parts by mass of cannabidiol (CBD, manufactured by Sigma-Aldrich), 1 part by mass of sucrose fatty acid ester A, 70 parts by mass of maltitol, and 30 parts by mass of water were mixed and concentrated under reduced pressure at 80°C until the moisture content was 5%. This was transferred to a cooling plate covered with a fluororesin sheet so that the thickness was 5 mm, and stored at 20°C for 24 hours to obtain a hard candy. The obtained hard candy was transparent and uniform, and remained the same even after storage at 25°C for one month.

[0052] Example 10 A hard candy was obtained in the same manner as in Example 9, except that 1 part by mass of sucrose fatty acid ester B was used instead of 1 part by mass of sucrose fatty acid ester A. The obtained hard candy was transparent and uniform, and remained the same even after storage at 25°C for 1 month.

[0053] Example 11 A hard candy was obtained in the same manner as in Example 9, except that 1 part by mass of sucrose fatty acid ester C was used instead of 1 part by mass of sucrose fatty acid ester A. The obtained hard candy was transparent and uniform, and remained the same even after storage at 25°C for 1 month.

[0054] Example 12 A hard candy was obtained in the same manner as in Example 9, except that 1 part by mass of sucrose fatty acid ester D was used instead of 1 part by mass of sucrose fatty acid ester A. The obtained hard candy was transparent and uniform, and remained the same even after storage at 25°C for 1 month.

[0055] (Example 13) A hard candy was obtained in the same manner as in Example 9, except that 1 part by mass of sucrose fatty acid ester E was used instead of 1 part by mass of sucrose fatty acid ester A. The obtained hard candy was transparent and uniform, and remained the same even after storage at 25°C for 1 month.

[0056] Example 14 A hard candy was obtained in the same manner as in Example 9, except that the amount of sucrose fatty acid ester A was changed to 0.5 parts by mass. The obtained hard candy was transparent and uniform, and remained the same even after storage at 25°C for 1 month.

[0057] Example 15 A hard candy was obtained in the same manner as in Example 9, except that the amount of sucrose fatty acid ester A was changed to 2 parts by mass. The obtained hard candy was transparent and uniform, and remained the same even after storage at 25°C for 1 month.

[0058] Example 16 A hard candy was obtained in the same manner as in Example 9, except that 70 parts by mass of glucose was used instead of maltitol. The obtained hard candy was transparent and uniform, and remained the same even after storage at 25°C for one month.

Claims

[Claim 1] Contains a cannabinoid and a sucrose fatty acid ester, The sucrose fatty acid ester has an average degree of esterification of 1.00 to 1.15.