Anti-caking agent

Abstract

The object of this invention is to provide an anti-caking agent for edible compositions that is effective even in small amounts. [Solution] The present invention relates to an anticaking agent for preventing caking of edible components or edible compositions, comprising a paste or powder of an edible plant and / or isomaltoligosaccharide, a method for producing the anticaking agent, an edible composition comprising an edible component and the anticaking agent, a method for producing the edible composition, and the like.

Description

[Technical Field]

[0001] This invention relates to an anti-caking agent for edible compositions. [Background technology]

[0002] Certain fruit and vegetable extracts contain active ingredients that inhibit platelet aggregation or lower blood pressure. For example, eggplant extract contains acetylcholine, gamma-aminobutyric acid (GABA), chlorogenic acid, potassium, calcium, folic acid, and iron, and its intake has been shown to improve blood pressure, mood, and sleep (Patent Documents 1-3). Therefore, fruit and vegetable extracts can be used in the form of dried powder as supplements or processed foods. However, fruit and vegetable extracts, such as eggplant extract, contain highly hygroscopic components such as functional ingredients, sugars, amino acids, and organic acids, making them prone to caking and aggregation, and thus unsuitable for direct handling. This problem becomes even more pronounced when the extracts are processed into fine-particle powders through methods such as freeze-drying or spray-drying.

[0003] Furthermore, edible, water-soluble components such as eggplant extract have high viscosity, making fine powdering impractical. Even if powdering is possible temporarily, if stored at temperatures above 10°C for several weeks or more, the powder particles will stick together to form an irreversible hard mass. If stored at temperatures above 20°C, the particles will bind together even more quickly to form a hard, candy-like mass. Thus, long-term storage of edible, water-soluble components such as eggplant extract in powder form is not practical, making preservation and commercialization difficult. Furthermore, fruit and vegetable extracts are susceptible to air oxidation and / or hydrolysis due to moisture absorption, which reduces the stability of their components and causes fluctuations in their content, which was also a problem. During the manufacturing process of formulated capsules and tablets, eggplant extract would adhere to the machinery, causing fluidity to deteriorate over time and resulting in variations in filling volume, hindering efficient production. In particular, with tablets, moisture absorption during storage caused them to solidify and stick together, and the significant change in color over time led to quality deterioration, a shortened shelf life, and increased production costs, all of which hindered commercialization.

[0004] To address the hygroscopic problem of the edible, water-soluble components of fruits and vegetables, conventional techniques have involved drying them using excipients such as corn starch, its hydrolyzed product dextrin, crystalline cellulose, and lactose. Furthermore, in addition to the techniques using the above-mentioned excipients, other techniques are also known, such as those shown in the following Patent Documents 4 to 9. Patent Document 4 describes a "powder-containing composition containing a powder, oils and fats, and calcium carbonate" (Claim 1) and a "method for preventing caking or deliquescence of a powder, characterized by blending and mixing a powder with oils and fats and calcium carbonate" (Claim 6). In this document, oils and fats and calcium carbonate are used to prevent caking, and the components are completely different from the anti-caking agent of the present invention. Furthermore, although the powder is described as "something that can be taken orally orally or consumed" (paragraph 0009), the examples only confirm the caking of polylysine and the like. Patent Document 5 describes "an anticaking agent for powder formulations containing a hygroscopic additive, comprising 60% by weight or less of sucrose fatty acid ester with an esterification degree of 1 to 2, 15 to 50% by weight of sucrose fatty acid ester with an esterification degree of 3 to 4, and 5 to 80% by weight of sucrose fatty acid ester with an esterification degree of 5 to 8" (Claim 1). The anticaking agent in that document has a completely different composition from the anticaking agent of the present invention. Furthermore, the document only lists "powder formulation for pickles" (Claim 2) and "freshness preservative" (Claim 3) as examples of powder formulations.

[0005] Patent Document 6 describes a "composition characterized by having a deliquescent substance adsorbed onto an adsorbent substance" (Claim 1), and states that "the adsorbent substance is selected from the group consisting of light anhydrous silicic acid, calcium silicate, hydrated silicon dioxide, and magnesium silicate" (Claim 2), and that "the deliquescent substance is a deliquescent pharmaceutical" (Claim 3). Although the adsorbent substance in the same document may act as an anticaking agent, its components are completely different from those of the anticaking agent of the present invention. Patent Document 7 describes an "improved powder product characterized by comprising a hygroscopic powder raw material and an enteric coating agent granulated together with the powder raw material while coating it" (Claim 1), and lists "extract powders of plants and animals such as propolis, ginseng, garlic, perilla, Pfaffia, aloe, and reishi, as well as lactic acid bacteria and enzyme powders" (paragraph 0022) as examples of powder raw materials. The same document states that deterioration such as discoloration and caking is suppressed by coating with an enteric coating agent (paragraph 0006). However, the enteric coating agent shown is only "an alcohol-soluble protein substance extracted from corn" (paragraph 0023), and its components are completely different from the anti-caking agent of the present invention.

[0006] Patent Document 8 describes "a method for producing deliquescent inorganic salt crystals with slowed deliquescentness, characterized by dissolving a deliquescent inorganic salt in relatively hot water in the presence of other inorganic salts, slowly cooling it to a relatively low temperature while irradiating it with ultrasound to precipitate crystals, and then filtering and drying it" (Claim 1). It states that "other inorganic salts may be salts such as Fe, Ca, Mg, and Na (which may also be deliquescent) used individually or in combination" (paragraph 0005), and its components are completely different from those of the caking inhibitor of the present invention. Patent Document 9 describes a multilayer spherical particle comprising a surface layer and layers formed inside at least one of the surface layers, wherein the multilayer spherical particle is a species of Salacia, including Salacia reticulata, Salacia oblonga, Salacia prinoides, Salacia chinensis, Salacia latifolia, Salacia burunoniana, Salacia grandiflora, and Salacia macrosperma. Claim 1 describes multilayer spherical particles containing an extract of at least one plant of the genus Salacia selected from macrosperma, characterized in that the concentration of the Salacia plant extract in the surface layer is lower than the concentration of the Salacia plant extract in the layer formed inside the surface layer. Claim 2 further describes the particle containing at least one low-hygroscopic raw material selected from cellulose, crystalline cellulose, powdered cellulose, microcrystalline cellulose, lactose, oligosaccharides, sugar alcohols, trehalose, magnesium stearate, and calcium stearate, and Claim 3 describes the particle containing at least isomaltulose as the low-hygroscopic raw material. The multilayer spherical particles in the same document do not require a low-hygroscopic raw material as an essential component and provide a composition with excellent storage stability and handling characteristics due to its multilayer structure, representing a completely different approach from the present invention.

[0007] Furthermore, conventional technologies, including those described in the aforementioned patent documents, all suffer from complex manufacturing methods and the need to add large amounts of additives, which dilutes the dried fruit and vegetable powders. As a result, the increased volume per tablet, the increased number of tablets per dose, or the increased frequency of administration can increase the burden and discomfort for those taking tablets or capsules, making continuous intake problematic. Therefore, consumers, especially those who prefer natural products, have been seeking a new anti-caking agent that is effective even in small amounts, and an edible composition containing such an anti-caking agent. [Prior art documents] [Patent Documents]

[0008] [Patent Document 1] Japanese Patent Publication No. 2019-172692 [Patent Document 2] International Publication No. 2020 / 166494 [Patent Document 3] International Publication No. 2018 / 070545 [Patent Document 4] Japanese Patent Publication No. 2001-224319 [Patent Document 5] Japanese Patent Publication No. 2004-121175 [Patent Document 6] Japanese Patent Publication No. 2003-95980 [Patent Document 7] Japanese Patent Publication No. 2004-35505 [Patent Document 8] Japanese Patent Publication No. 2000-342902 [Patent Document 9] Utility Model Registration No. 3214647 [Overview of the Initiative] [Problems that the invention aims to solve]

[0009] The present invention aims to provide an anti-caking agent that exhibits excellent anti-caking effects when mixed with edible components or compositions that are highly hygroscopic and prone to deliquescence, caking, and subsequent discoloration. [Means for solving the problem]

[0010] In order to solve the above problems, the inventors of this invention have diligently conducted research and have discovered that a paste or powder of edible plants, and / or an anticaking agent containing isomaltoligosaccharide, can exhibit an excellent anticaking effect when mixed with edible components or compositions that are highly hygroscopic and prone to deliquescence, caking, and resulting discoloration. As a result of further research, the inventors have completed the present invention.

[0011] Therefore, the present invention relates to the following. [1] An anti-caking agent for preventing caking of an edible ingredient or an edible composition, the anti-caking agent comprising a paste or powder of an edible plant and / or isomaltooligosaccharide. [2] The anti-caking agent according to [1] above, wherein the edible plant is at least one selected from the group consisting of fruits of Solanum melongena and taro. [3] The anti-caking agent according to [1] above, wherein the edible plant is the fruit of Solanum melongena. [4] The anti-caking agent according to any one of [1] to [3] above, containing 15% or more and 99% or less of dietary fiber. [5] The anti-caking agent according to any one of [1] to [4] above, wherein the ratio of carbohydrate to dietary fiber is 0.001 or more and 5 or less.

[0012] [6] A method for producing the anti-caking agent according to any one of [1] to [5] above, the method comprising crushing an edible plant, heating so that the water content becomes 1% by mass or more and 93% by mass or less, and processing into a paste or powder. [7] The method for producing the anti-caking agent according to [6] above, wherein the heating of the edible plant is performed at 60°C or more and 100°C or less.

[0013] [8] An edible composition comprising an edible ingredient and the anti-caking agent according to any one of [1] to [5] above. [9] The edible composition according to [8] above, wherein the edible ingredient consists of a water-soluble ingredient.

[10] The edible composition according to [9] above, wherein the water-soluble ingredient is a water extract or a hydroalcoholic extract of an edible plant.

[11] The edible composition according to any one of [9] to

[10] above, wherein the content of the water-soluble ingredient is 50% by mass or more and 96% by mass or less.

[12] The edible composition according to any one of [9] to

[11] above, wherein the water-soluble ingredient is derived from the fruit of Solanum melongena.

[13] The edible composition according to any one of the above [8] to

[12] , wherein the edible component is one or more selected from the group consisting of hot-air dried powder, freeze-dried powder, vacuum-dried powder, drum-dried powder and spray-dried powder.

[0014]

[14] The edible composition according to any one of the above [8] to

[13] , wherein the surface of the edible component is coated with a paste or powder of an edible plant and / or isomaltoligosaccharide.

[15] An edible composition according to any one of the above [8] to

[14] , wherein the median diameter is 10 μm or more and 200 μm or less.

[16] The loose bulk density of the edible composition is 0.2 g / cm³. 3 More than 0.4g / cm 3 The edible composition according to any one of the above items [8] to

[15] , which is as follows:

[17] The bulk density of the edible composition is 0.3 g / cm³. 3 More than 0.7g / cm 3 The edible composition according to any one of the above items [8] to

[16] , which is as follows:

[18] The edible composition according to any one of the above [8] to

[17] , wherein the degree of compression of the edible composition is 40% or more and 68% or less.

[19] An edible composition according to any one of the above [8] to

[18] , wherein the solid content concentration is 90% by mass or more and 99.5% by mass or less.

[20] An edible composition according to any one of the above [8] to

[19] , prepared to contain acetylcholine in an amount of 0.5 mg / g or more and 2.5 mg / g or less, and potassium in an amount of 0.9 mg / g or more and 70.0 mg / g or less.

[0015]

[21] A method for producing an edible composition, comprising an addition step of adding an anti-caking agent described in any one of the above items [1] to [5] to an edible component.

[22] A method for producing an edible composition according to

[21] , comprising obtaining an edible component using a water-soluble component obtained by extracting an edible plant with water or aqueous ethanol.

[23] A method for producing the edible composition according to

[22] , comprising setting the ratio of carbohydrates to dietary fiber in the water-soluble components to 1 or more and 100 or less.

[24] A method for producing an edible composition according to any one of

[21] to

[23] , comprising adding 5 to 5,000 parts by mass of a paste or powder of an edible plant and / or isomaltoligosaccharide per 100 parts by mass of the solid content of the edible component.

[25] A method for producing an edible composition according to any one of the above

[21] to

[24] , comprising a drying step of spray-drying, freeze-drying, or hot-air-drying the composition obtained after the addition step so that the solid content concentration of the edible composition is 90% by mass or more and 99.5% by mass or less.

[26] A method for producing an edible composition according to any one of the above

[21] to

[25] , comprising a grinding step of grinding the composition obtained after the addition step.

[27] A food, cosmetic, or pharmaceutical product comprising the edible composition described in any one of the preceding paragraphs [8] to

[20] .

[28] A method for preventing caking of edible components or edible compositions, Addition step of adding an anti-caking agent described in any one of the above items [1] to [5] to the edible component. A method for preventing caking, including [the specified method]. [Effects of the Invention]

[0016] According to the present invention, an excellent anti-caking effect can be exhibited even in edible components or compositions that are highly hygroscopic and prone to deliquescence, caking, and subsequent discoloration. According to the present invention, the caking prevention property and the ability to suppress changes in color over time are suppressed, resulting in excellent storage stability. According to the present invention, since it is not necessary to add a large amount of additives, the dilution of the edible composition can be suppressed. [Brief explanation of the drawing]

[0017] [Figure 1] Figure 1 shows the appearance of the sample. [Figure 2]Figure 2 shows SEM images of material 1-2 immediately after opening, 3 hours after opening, and 8 hours after opening. [Figure 3] Figure 3 shows SEM images of the sample immediately after opening and 3 hours after opening. [Figure 4] Figure 4 shows SEM images of material 1-2, sample 4, and sample 3. [Figure 5] Figure 5 shows SEM images of material 2, purple sweet potato, and crystalline cellulose. [Modes for carrying out the invention]

[0018] In one embodiment, the present invention relates to an anti-caking agent for preventing caking of edible components or edible compositions, the anti-caking agent comprising a paste or powder of an edible plant and / or isomaltoligosaccharide. The edible plants in the paste or powder of the present invention are not particularly limited. For example, they include Solanaceae (eggplant, potato, tomato, bell pepper, chili pepper, paprika, etc.), Convolvulaceae (sweet potato, purple sweet potato, etc.), Dioscoreaceae (red sweet potato, mountain yam, etc.), Cucurbitaceae (cucumber, pumpkin, melon, watermelon, zucchini, etc.), Liliaceae (asparagus, leek, onion, chives, garlic, etc.), and Brassicaceae (cabbage). Examples of edible plants include celery, radish, mustard greens (island greens), bok choy, cabbage, broccoli, cauliflower, etc., Asteraceae (lettuce, garland chrysanthemum, burdock, etc.), Apiaceae (carrot, parsley, celery, angelica tree, etc.), Rosaceae (apple, pear, peach, strawberry, raspberry, cherry, plum, etc.), Vitaceae (grapes, etc.), Fabaceae (alfalfa, edamame, snap peas, broad beans, etc.), Polygonaceae (buckwheat, etc.), and grasses (bamboo shoots, barley, adlay, oats, etc.). From the viewpoint of exhibiting an excellent anti-caking effect, components derived from the Solanaceae family and Convolvulaceae family of the Solanales order are preferred, components derived from the Solanaceae family of the Solanales order are more preferred, and components derived from Solanum melongena of the Solanaceae family are even more preferred.

[0019] From the viewpoint of preventing caking, Solanum melongena (a species of the Solanaceae family), Dioscoreaceae (a family of yams), and Poaceae, Bambusoideae, and Bambuseae (a tribe of grasses) are preferred, and in particular the fruits of Solanum melongena and / or tubers of Dioscoreaceae are preferred. In a preferred embodiment of the present invention, the edible plant is one or more species selected from the group consisting of the fruit of eggplant (Solanum melongena) and red tubers. In particular the fruit of eggplant (Solanum melongena) is preferred.

[0020] The shape and size of the edible plant of the present invention may be determined according to the desired characteristics. In one embodiment, the edible plant has a minimum thickness of less than 100 μm. In one embodiment, the edible plant has a minimum thickness of 40 μm or less. In one embodiment, the edible plant has a minimum thickness of 0.05 μm or more and 40 μm or less. In one embodiment, the edible plant has a minimum thickness of 0.07 μm or more and less than 8 μm. In one embodiment, the edible plant has a minimum thickness of 0.1 μm or more and less than 0.5 μm. It is believed that a small minimum thickness provides excellent anti-caking properties. Here, the minimum thickness refers to the thickness of the smallest part in the shape of the edible plant of the present invention. For example, if it is granular, it refers to the thickness along the short axis, and if it is flake-shaped, it refers to the layer thickness.

[0021] In this invention, isomaltoligosaccharides refer to sugars having an α-1,6 linkage (branched structure) with glucose as a constituent sugar. Examples of isomaltoligosaccharides include isomaltose (a type of disaccharide in which two glucose molecules are linked by an α1-6 linkage), isomalttriose (a type of trisaccharide in which three glucose molecules are linked by an α1-6 linkage), and isomalttetraose (a type of tetrasaccharide in which four glucose molecules are linked by an α1-6 linkage). Although isomaltulose is described in Patent Document 9, this isomaltulose refers to a type of disaccharide composed of glucose and fructose (6-O-α-D-glucopyranosyl-D-fructose).

[0022] In a preferred embodiment of the present invention, the anticaking agent contains 15% to 99% dietary fiber, based on measurements by the Prosky method (enzyme-gravimetric method) (enzyme-HPLC method for isomaltoligosaccharides). The anticaking agent preferably contains 15% to 95% dietary fiber, more preferably 16% to 66%, even more preferably 18% to 55%, even more preferably 20% to 50%, and most preferably 25% to 45%. In a preferred embodiment of the present invention, the ratio of carbohydrates to dietary fiber in the anti-caking agent is calculated by subtracting the amount of dietary fiber from the amount of carbohydrates, and based on the obtained values ​​of dietary fiber and carbohydrates, it is 0.001 to 5. The amount of carbohydrates is the value obtained by measuring moisture, protein, lipids, and ash and subtracting them from the total, i.e., the value obtained by the calculation formula "100 - (moisture + protein + lipids + ash)". The ratio of carbohydrates to dietary fiber in the anti-caking agent is preferably 0.01 to 4.5, more preferably 0.05 to 4, even more preferably 0.08 to 3.8, even more preferably 0.1 to 3.5, and most preferably 0.5 to 3.

[0023] The present invention also relates to a method for producing an anti-caking agent, comprising crushing edible plants, heating them to a moisture content of 1% by mass or more and 93% by mass or less, and processing them into a paste or powder. In one embodiment, the present invention may involve heating edible plants. The heating method is not particularly limited, and for example, heating can be performed in a temperature range of 30°C to 100°C for 2 minutes to 60 minutes. The heating temperature is preferably between 60°C and 100°C. Methods for heating edible plants include, for example, heating them in a microwave, on a hot plate or in a pot, immersing them in boiling water, or exposing them to steam.

[0024] In one embodiment, the edible composition of the present invention comprises an edible component and a paste or powder of an edible plant. The edible components of this invention are not particularly limited as long as they are edible. Edible means that they do not cause serious harm to humans when ingested. Examples of edible components include animal components, plant components, fermented components obtained by yeast, lactic acid bacteria, natto bacteria, etc., vitamins, minerals, and the like. In one embodiment, the edible component of the present invention is a component containing choline esters such as acetylcholine. Examples of edible components include those from the Solanaceae family (eggplant, potato, tomato, bell pepper, chili pepper, paprika, etc.), the Convolvulaceae family (sweet potato, purple sweet potato, etc.), the Dioscoreaceae family (red sweet potato, wild yam, etc.), the Cucurbitaceae family (cucumber, pumpkin, melon, watermelon, zucchini, etc.), the Liliaceae family (asparagus, leek, onion, chives, garlic, etc.), and the Brassicaceae family. Examples of ingredients include those derived from plants such as cabbage, radish, mustard greens (island greens), bok choy, cabbage, broccoli, cauliflower, etc., Asteraceae (lettuce, garland chrysanthemum, burdock, etc.), Apiaceae (carrot, parsley, celery, angelica tree, etc.), Rosaceae (apple, pear, peach, strawberry, raspberry, cherry, plum, etc.), Vitaceae (grapes, etc.), Fabaceae (alfalfa, edamame, snap peas, broad beans, etc.), Polygonaceae (buckwheat, etc.), and grasses (bamboo shoots, barley, adlay, oats, etc.). From the viewpoint of exhibiting an excellent anti-caking effect, ingredients derived from Solanaceae and Convolvulaceae are preferred, ingredients derived from Solanaceae are more preferred, and ingredients derived from Solanum melongena are even more preferred. In one embodiment, the edible component of the present invention is a component different from the anti-caking agent.

[0025] The edible component of the present invention may be in any form, for example, in the form of a powder or a liquid. In one embodiment, the edible component of the present invention is a component selected from the group consisting of the fruit of eggplant (Solanum melongena), the bamboo (Phyllostachys bambusoides), and the young shoots of Moso bamboo (Phyllostachys pubescens). In a preferred embodiment of the present invention, the edible component is a component derived from the fruit of eggplant (Solanum melongena). In one embodiment, the edible composition of the present invention does not contain any extract of any Salacia plant selected from Salacia reticulata, Salacia oblonga, Salacia prinoides, Salacia chinensis, Salacia latifolia, Salacia burunoniana, Salacia grandiflora, and Salacia macrosperma. In another embodiment, it does not contain any Salacia plant or its extract. In the edible composition of the present invention, the ratio of edible components to edible plants is preferably 1:99 to 97:3, more preferably 1:99 to 92:8, and even more preferably 1:99 to 82:18, in terms of solid content, from the viewpoint of exhibiting the effects of the present invention well.

[0026] The shape and size of the edible composition of the present invention may be determined according to the desired properties. In a preferred embodiment, the edible composition is large enough to pass through a sieve with a mesh size of 600 μm, but not large enough to pass through a sieve with a mesh size of 25 μm. The mesh size of the sieve through which the edible composition passes is preferably 300 μm, more preferably 180 μm. The mesh size of the sieve through which the edible composition does not pass is preferably 32 μm, more preferably 45 μm. An edible composition having the above sizes has better anti-caking properties. The ratio of the total mass of edible plants to the edible composition, i.e., the edible plant content, may be determined according to the desired properties. In the edible composition of the present invention, the edible plant content is preferably 1% to 70% by mass, more preferably 5% to 60% by mass, and even more preferably 8% to 50% by mass, in terms of solid content, based on the total mass of the anti-caking agent. The lower limit of the edible plant content may be 0.1% by mass. The upper limit of the edible plant content may be 90% by mass or 80% by mass. Solid content refers to the portion of the components constituting the edible composition excluding water.

[0027] In one embodiment, the edible component of the present invention is a water-soluble component. In one embodiment, the edible component of the present invention contains a choline ester. In another embodiment, the edible component of the present invention contains acetylcholine. In a preferred embodiment of the present invention, the edible component is one selected from the group consisting of hot-air dried powder, freeze-dried powder, vacuum-dried powder, drum-dried powder, or spray-dried powder. In a preferred embodiment of the present invention, the edible component has a surface coated with one selected from the group consisting of edible plants and isomaltoligosaccharides. In one embodiment, the present invention relates to an edible composition comprising an edible component and the anti-caking agent of the present invention.

[0028] In one aspect, the present invention relates to an edible composition comprising an edible component and a water-soluble component, wherein in one aspect, the water-soluble component is an aqueous extract or aqueous ethanol extract of an edible plant. The term "water-soluble component" means a water-soluble component obtained by pressing the above-mentioned fruits, sprouts, etc., but also means a water-soluble component contained in the juice obtained by adding water to the above-mentioned fruits, sprouts, etc. and pressing the juice. For example, even if the juice inevitably contains non-water-soluble components, or if some of the water-soluble components inevitably remain as residue during juicing, the components contained in the juice are considered water-soluble components. When extraction is performed with aqueous ethanol, the ethanol concentration of the aqueous ethanol is not particularly limited, but can be appropriately selected from viewpoints such as the extraction rate and concentration rate of choline esters. The ethanol concentration of the aqueous ethanol may be, for example, 10% (w / w) or more, preferably 10-99% (w / w), more preferably 25-60% (w / w) or 95% (w / w) or more, and particularly preferably 30-60% (w / w) or 99% (w / w) or more.

[0029] As described above, water extraction can be performed by adding water to the fruits, sprouts, etc., and by juicing the fruits, sprouts, etc. with water added, or by adding water after drying the fruits, sprouts, etc. into a powder, or by extracting from the dried powder with water added. When extracting from the dried powder with water added, the supernatant may be obtained by centrifugation, or the filtrate may be obtained by suction filtration, pressure filtration, or natural filtration. The water added to the fruits, sprouts, etc., is not particularly limited; water at a temperature range of 5°C to 40°C may be added. Adding water at room temperature is preferable. The amount of water added is preferably 40 to 200 parts by mass, and more preferably 45 to 150 parts by mass, per 100 parts by mass of the fruits, sprouts, etc. This allows for sufficient extraction of water-soluble components, and by adjusting the processing volume, for example, drying can be easily performed.

[0030] The fruits, sprouts, etc. mentioned above may be crushed before juicing or extraction. In particular, in the case of water extraction, it is preferable to crush the fruits, sprouts, etc. before or after adding water, and it is especially preferable to crush them before adding water from the viewpoint of ease of crushing. By crushing the fruits, sprouts, etc., the extraction of water-soluble components becomes easier. Crushing can be done in various forms, such as julienne, cube-shaped blocks, or paste. For crushing, for example, a dicer, juicer mixer, mill, or crusher can be used.

[0031] The water used in water extraction can be mineral water, distilled water, deionized water, ion-exchanged water, electrolyzed water, tap water, well water, or industrial water used in food processing. There are no particular restrictions on pH, but a pH of 9.0 to 3.0 is preferable, and a pH of 8.0 to 4.0 is preferable, in order to stably maintain water-soluble components. For example, water whose pH has been adjusted using a pH adjusting agent such as citric acid or ascorbic acid can be used.

[0032] In one embodiment, the present invention relates to an edible composition in which the content of water-soluble components is 50% by mass or more and 98% by mass or less in terms of solid content. From the viewpoint of exhibiting the effects of the present invention well, the content of water-soluble components in the edible composition is preferably 55% to 96%, more preferably 60% to 94%, and even more preferably 73% to 92%, in terms of solid content. In one embodiment, the present invention relates to an edible composition in which the water-soluble component is derived from the fruit of eggplant (Solanum melongena). In one embodiment, the present invention relates to an edible composition in which the edible component is one or more selected from the group consisting of hot-air dried powder, freeze-dried powder, vacuum-dried powder, drum-dried powder, and spray-dried powder. In one embodiment, the present invention relates to an edible composition in which the surface of an edible component is coated with a paste or powder of an edible plant and / or isomaltoligosaccharide.

[0033] In one embodiment of the present invention, the edible composition has a median particle size of 10 μm to 200 μm. Preferably, it has a median particle size of 13 μm to 100 μm, and more preferably, 15 μm to 50 μm. In one embodiment, the present invention provides an edible composition with a loose bulk density of 0.2 g / cm³. 3 More than 0.4g / cm 3 The following relates to an edible composition. The loose bulk density of the edible composition of the present invention is preferably 0.23 g / cm³. 3 More than 0.37g / cm 3 More preferably, 0.25 g / cm³3 Above 0.35 g / cm 3 It has the following loose bulk density. In one aspect, the present invention relates to an edible composition having a firm bulk density of 0.3 g / cm 3 Above 0.7 g / cm 3 Below. The firm bulk density of the edible composition of the present invention is preferably 0.4 g / cm 3 Above 0.68 g / cm 3 Below, more preferably 0.5 g / cm 3 Above 0.65 g / cm 3 It has the following firm bulk density. In one aspect, the present invention relates to an edible composition having a degree of compression of the edible composition of 40% or more and 68% or less. Preferably, it has a degree of compression of 41% or more and 55% or less, more preferably 42% or more and 45.8% or less.

[0034] In one aspect, the present invention relates to an edible composition having a solid content concentration of 90% by mass or more and 99.5% by mass or less, preferably 92% by mass or more and 98% by mass or less, more preferably 93% by mass or more and 97% by mass or less. The solid content is the part excluding moisture among the components constituting the edible composition.

[0035] In one aspect, the present invention relates to an edible composition prepared to contain 0.5 mg / g or more and 2.5 mg / g or less of acetylcholine and 0.9 mg / g or more and 70.0 mg / g or less of potassium. The edible composition in the present invention preferably contains acetylcholine at 0.8 mg / g or more and 2.3 mg / g or less, more preferably 0.9 mg / g or more and 2.0 mg / g or less, still more preferably 1.0 mg / g or more and 1.9 mg / g or less. The edible composition in the present invention preferably contains potassium at 10.0 mg / g or more and 69.0 mg / g or less, more preferably 20.0 mg / g or more and 68.0 mg / g or less, still more preferably 25.0 mg / g or more and 67.5 mg / g or less. In one aspect, the present invention relates to a method for producing an edible composition, which includes an adding step of adding the anti-caking agent of the present invention to an edible ingredient. In one embodiment, the present invention relates to a method for producing an edible composition, which includes obtaining an edible component using a water-soluble component obtained by extracting an edible plant with water or aqueous ethanol. In one aspect, the present invention relates to a method for producing an edible composition, which includes setting the ratio of carbohydrates to dietary fiber in a water-soluble component to 1 to 100. The ratio of carbohydrates to dietary fiber in the water-soluble component is preferably 2 to 70, more preferably 3 to 50, and even more preferably 5 to 25. In one embodiment, the present invention relates to a method for producing an edible composition, comprising adding 5 to 5,000 parts by mass, preferably 8 to 3,000 parts by mass, and more preferably 10 to 1,500 parts by mass, of an edible plant paste or powder and / or isomaltoligosaccharide per 100 parts by mass of the solid content of the edible component. The present invention relates to a method for producing an edible composition, comprising a drying step in which the composition obtained after the addition step is spray-dried, freeze-dried, or hot-air-dried so that the solid content concentration of the edible composition is 90% by mass or more and 99.5% by mass or less.

[0036] In one embodiment, the present invention relates to a method for producing an edible composition, which includes a grinding step of grinding the composition obtained after the addition step. In one embodiment, the present invention relates to a food, cosmetic, or pharmaceutical product comprising the edible composition of the present invention. That is, the composition of the present invention can be used as an ingredient in various foods such as functional health foods, cosmetics, or pharmaceutical products. In the case of food, it can be used as a food composition in combination with appropriate food additives. It can also be used as a so-called supplement in an appropriate dosage form, similar to the compounding of pharmaceuticals. In the case of pharmaceuticals, it can be used in various dosage forms in combination with appropriate pharmaceutical additives according to the usual compounding methods. Examples of such dosage forms include solid preparations such as powders, granules, capsules, pills, and tablets. In one embodiment, the present invention relates to a method for preventing caking of an edible component or edible composition, comprising an addition step of adding the caking inhibitor of the present invention to the edible component.

[0037] The embodiments of the present invention will be described below with reference to examples, but the present invention is not limited to the following examples. [Examples]

[0038] <Analysis method> moisture Moisture content was measured using an infrared moisture meter (FD-660, Kett Scientific Research Institute). A 0.5g sample was placed in the instrument and heated and dried by infrared irradiation. The moisture content and solid content concentration were determined from the change in mass due to the evaporation of the contained water.

[0039] potassium Potassium was detected using the ashing method. 1 g of the sample was placed in a quartz beaker, pre-ashed on an electric heater, and then ashed in an electric furnace at 500°C. Hydrochloric acid was added to the remaining ash to dissolve it, and the resulting solution was used as a test solution. The potassium content was measured using an atomic absorption spectrophotometer.

[0040] Acetylcholine was prepared in accordance with Patent Document 2 (International Publication No. 2020 / 166494) as follows. The sample was pre-dried, and 10 mg was weighed into a 2 mL tube. EN internal standard (10 μL) was added. 10 mM phosphate buffer (190 μL) was added, and after stirring for 3 minutes, the supernatant was obtained by centrifugation using a centrifuge (CFM-200, Iwaki Corporation). 10 mM phosphate buffer (200 μL) was added to the residue, and the stirring, centrifugation, and supernatant collection procedure was repeated twice. All the collected supernatants were combined (approximately 600 μL) to obtain the extracted sample.

[0041] A weakly acidic cation exchange cartridge, Inert Sep CBA 100 mg / 1 mL (GL Sciences Co., Ltd.), was used for solid-phase extraction. The solid-phase extraction cartridge, activated with methanol (1 mL) and pure water (1 mL), was equilibrated with 10 mM phosphate buffer (8 mL), and then the extraction sample (approximately 600 μL) was added. After stabilization with 10 mM phosphate buffer (600 μL) and washing with pure water (2.5 mL), the sample was eluted with hydrochloric acid (500 μL). The eluate (500 μL) was accurately filled up to 1 mL using LC / MS / MS analytical solvent in a 1 mL volumetric flask and divided into three 300 μL portions. A choline compound mixture solution was added to each portion, and LC / MS / MS analytical solvent was added to prepare quantitative samples so that the eluate was diluted 2-fold. Acetylcholine standard solutions were prepared, and the concentration of the standard solution was determined based on the analysis results of the unadded sample. The LC / MS / MS analysis column used was a YMC-Triart PFP (4.6 mm × 250 mm, 5 μm, YMC Corporation). LC / MS / MS analysis was performed using an ACQUITY UPLC [UPLC, Waters corp.]-Quattro micro API [MS, Waters corp.] under the following conditions: 0.01% formic acid-33% methanol-containing water as the analytical solvent; flow rate of 0.5 mL / min (LC), 0.3 mL / min (MS); injection volume of 50 μL; separation temperature of 40°C; analysis time of 30 min; ionization mode of ESI+·MRM; capillary voltage of 3500 V; cone voltage of 10 V; collision voltage of 10 V; N2 gas flow (desolvation) of 600 L / hr; N2 gas flow (cone) of 50 L / hr; N2 source temp of 120°C; and N2 desolvation temp of 350°C. A calibration curve was created from the peak area values ​​obtained from the chromatography, and acetylcholine was quantified using the standard addition method. The acetylcholine concentration was corrected using the recovery rate calculated from the calibration curve of the EN internal standard to determine the accurate concentration in the quantified sample. The obtained concentration was converted to the content (mg / g DW) in the freeze-dried product.

[0042] [Manufacturing Example 1: Production of Eggplant Extract Liquid] 100 kg of eggplants from Kochi Prefecture, harvested within one week, were washed in a jet-type vegetable and fruit washing machine and coarsely crushed in a dicer. 0.5 times the amount of tap water was added to the coarsely crushed material (approximately 5 mm square and 4 cm long), and fine crushing was performed using a stone mill grinder. The finely crushed material was separated into solid and liquid using a pulper finisher to obtain an extract. A 1.2 mm diameter screen was used. The extract was heated at 85°C for 30 minutes. The resulting eggplant extract was 120 kg, with a Brix of 1.9% and a solid content concentration of 2.5% by mass. This was designated as Eggplant Extract Liquid Material 1-1. 30 kg of residue remained. The acetylcholine content was measured to be 0.004 mg / g. The potassium content was 0.11 mg / g.

[0043] [Manufacturing Example 2: Production of Eggplant Extract Powder] 10 kg of material 1-1 from manufacturing example 1 was freeze-dried and then pulverized in a mill. The portion that passed through a 32-mesh sieve was used as eggplant extract (powder). 200 g of powder with a moisture content of 5% by mass (solid content concentration of 95% by mass) was obtained. This was designated as eggplant extract powder material 1-2. The Brix of a solution prepared by dissolving 1 g of this eggplant extract powder in 37 g of water was measured, and the result was a Brix of 1.9%. The acetylcholine content was measured to be 1.65 mg / g. The potassium content was 45 mg / g.

[0044] [Manufacturing Example 3: Production of eggplant fruit (hot-air dried product)] 50 kg of eggplants from Kochi Prefecture, harvested immediately after picking, were washed, the stems removed, and then sliced ​​into 4 mm thick pieces using a slicer. The slices were placed in trays in 500 g portions and dried in a hot air dryer at 70°C for 12 hours. The dried material was then ground in a mill to obtain 2.5 kg of dried eggplant material that passed through a 32-mesh chrysalis (solid content 92.4% by mass, moisture content 7.6% by mass). This was designated as the hot air dried eggplant fruit material 2. The acetylcholine content was measured to be 1.01 mg / g. The potassium content was 20 mg / g.

[0045] [Manufacturing Example 4: Production of eggplant fruit (paste)] 100 kg of eggplants from Kochi Prefecture, harvested immediately after picking, were washed, the stems removed, and then shredded into 4 mm pieces using a dicer. These were then finely crushed using a stone mill to obtain 90 kg of paste-like crushed eggplant (solid content 5.8% by mass, moisture 94.2% by mass). The obtained paste-like crushed eggplant was heated at 90°C for 60 minutes to obtain 45 kg of heated eggplant fruit (solid content 11.6% by mass, moisture 88.4% by mass). This was designated as eggplant fruit paste material 3-1. The acetylcholine content was measured to be 0.012 mg / g. The potassium content was 0.24 mg / g.

[0046] [Manufacturing Example 5: Production of Eggplant Fruit (Freeze-Dried Product)] 10 kg of eggplant fruit paste material 3-1 from manufacturing example 4 was freeze-dried and pulverized in a mill, and the portion that passed through 32 mesh was used as eggplant fruit (freeze-dried product) (amount produced: 1 kg, solid content 95.9% by mass, moisture content 4.1% by mass). This was designated as eggplant fruit freeze-dried material 3-2. The acetylcholine content was measured to be 1.05 mg / g. The potassium content was 21 mg / g.

[0047] [Manufacturing Example 6: Production of eggplant fruit (hot-air dried product)] 50 kg of PC Chikuyo eggplants from Kumamoto Prefecture, harvested immediately after picking, were washed, the stems removed, and then sliced ​​into 4 mm thick pieces using a slicer. The slices were placed in trays in 500 g portions and dried in a hot air dryer at 70°C for 12 hours. The dried material was then ground in a mill to obtain 2.7 kg of dried eggplant material that passed through a 32-mesh sieve (94% solids by mass, 6% moisture by mass). This was designated as material 4 of the hot air dried eggplant fruit. The acetylcholine content was measured to be 2.1 mg / g. The potassium content was 24 mg / g.

[0048] [Manufacturing Example 7: Production of eggplant fruit (paste)] 100 kg of Kumamoto Prefecture-grown PC Chikuyo eggplants, harvested immediately after the start of the season, were washed, the stems removed, and then shredded into 4 mm pieces using a dicer. These pieces were then finely crushed using a stone mill to obtain 94 kg of paste-like crushed eggplant (solid content 5.1% by mass, moisture 94.9% by mass). The obtained paste-like crushed eggplant was heated at 90°C for 60 minutes to obtain 50 kg of heated eggplant fruit (solid content 13.6% by mass, moisture 86.4% by mass). This was designated as eggplant fruit paste material 5-1. The acetylcholine content was measured to be 0.3 mg / g. The potassium content was 0.31 mg / g.

[0049] [Manufacturing Example 8: Production of Eggplant Fruit (Freeze-Dried Product)] 10 kg of eggplant fruit paste material 5-1 from manufacturing example 7 was freeze-dried and pulverized in a mill, and the portion that passed through 32 mesh was used as eggplant fruit (freeze-dried product) (amount produced: 1 kg, solid content 96.9% by mass, moisture content 3.1% by mass). This was designated as eggplant fruit freeze-dried material 5-2. The acetylcholine content was measured to be 2.2 mg / g. The potassium content was 23 mg / g.

[0050] [Example 1: Production of an edible composition (eggplant extract powder + hot-air dried eggplant fruit)] 20g of eggplant extract powder (materials 1-2) obtained in Production Example 2 (solids content 95% by mass, 19g) was mixed with 10g of hot-air dried eggplant fruit (material 2) obtained in Production Example 3 (solids content 92.4% by mass, 9.24g), and the mixture was ground in a mill to obtain 28g of material that passed through a 32-mesh chute (production yield 93.2%) (moisture content 6.4% by mass). This was designated as Sample 1. The acetylcholine content was measured to be 1.35 mg / g. The potassium content was 34.6 mg / g.

[0051] [Example 2: Production of an edible composition (freeze-drying of eggplant extract powder + eggplant fruit paste)] 20 g of eggplant extract powder (material 1-2) obtained in Production Example 2 (solids content 95% by mass, 19 g) was mixed with 50 g of eggplant fruit paste (material 3-1) obtained in Production Example 4 (solids content 11.6% by mass, 5.8 g). After freeze-drying, the mixture was ground in a mill to obtain 24 g of material that passed through a 32-mesh chute (production yield 92.8%) (moisture content 4.3% by mass). This was designated as Sample 2. The acetylcholine content was measured to be 1.44 mg / g. The potassium content was 37.8 mg / g.

[0052] [Example 3: Preparation of an edible composition (eggplant extract powder + freeze-dried eggplant fruit)] 20g of eggplant extract powder (Sample 1-2) obtained in Production Example 2 (95% solids by mass, 19g) was mixed with 10g of freeze-dried eggplant fruit (Material 3-2) obtained in Production Example 5 (95.9% solids by mass, 9.59g), and the mixture was ground in a mill to obtain 28.6g of material that passed through a 32-mesh chute (production yield 96.1%) (moisture content 4.1% by mass). This was designated as Sample 3. The acetylcholine content was measured to be 1.38 mg / g. The potassium content was 35.5 mg / g.

[0053] [Example 4: Production of an edible composition (freeze-drying of eggplant extract liquid + hot-air dried eggplant fruit)] 1 kg (25 g, 2.5% by mass, solids) of the eggplant extract liquid (Material 1-1) obtained in Production Example 1 was mixed with 10 g (92.4% by mass, 9.24 g, solids) of the hot-air dried eggplant fruit (Material 2) obtained in Production Example 3, and the mixture was thoroughly mixed before freeze-drying. The mixture was then ground in a mill to obtain 34 g of material that passed through a 32-mesh chute (production yield 95.1%) (moisture content 4.4% by mass). This was designated as Sample 4. The acetylcholine content was measured to be 1.42 mg / g. The potassium content was 36.6 mg / g.

[0054] [Example 5: Production of an edible composition (freeze-drying of eggplant extract liquid + eggplant fruit paste)] 1 kg (25 g, 2.5% by mass solids) of the eggplant extract liquid (Material 1-1) obtained in Production Example 1 was mixed with 200 g (23.2 g, 11.6% by mass solids) of the eggplant fruit paste (Material 3-1) obtained in Production Example 4, and the mixture was thoroughly mixed before freeze-drying. The mixture was then ground in a mill to obtain 48 g of material that passed through a 32-mesh chute (production yield 95.8%) (moisture content 4% by mass). This was designated as Sample 5. The acetylcholine content was measured to be 1.29 mg / g. The potassium content was 32.2 mg / g.

[0055] [Example 6: Production of an edible composition (freeze-drying of eggplant extract liquid + freeze-dried eggplant fruit)] 1 kg (25 g, 2.5% by mass, solids) of the eggplant extract liquid (material 1-1) obtained in Production Example 1 was mixed with 8 g (7.67 g, 95.9% by mass, solids) of the freeze-dried eggplant fruit (material 3-2) obtained in Production Example 5, and the mixture was thoroughly mixed before freeze-drying. The mixture was ground in a mill, yielding 32 g of material that passed through a 32-mesh chute (production yield 93.9%) (moisture content 4.3% by mass). This was designated as Sample 6. The acetylcholine content was measured to be 1.44 mg / g. The potassium content was 37.7 mg / g.

[0056] [Example 7: Production of an edible composition (freeze-drying of eggplant extract liquid + isomaltoligosaccharide powder)] 1 kg (25 g, 2.5% by mass, solids content) of the eggplant extract liquid (material 1-1) obtained in Production Example 1 was mixed with 10 g of commercially available isomaltoligosaccharide powder (Nippon Kenko Co., Ltd.), mixed well, and then freeze-dried. It was ground in a mill to obtain 32 g of material that passed through a 32-mesh sieve (production yield 89%) (moisture content 3.9% by mass). This was designated as Sample 7. The acetylcholine content was measured to be 1.42 mg / g. The potassium content was 31.3 mg / g. The potassium content of isomaltoligosaccharide was 0 mg / g.

[0057] [Example 8: Preparation of an edible composition (freeze-drying of eggplant extract liquid + purple sweet potato powder)] 1 kg (25 g, 2.5% by mass, solids content) of the eggplant extract liquid (material 1-1) obtained in Production Example 1 was mixed with 10 g of commercially available purple sweet potato powder (Okinawa Powder Co.), mixed well, and then freeze-dried. It was ground in a mill to obtain 34 g of material that passed through a 32-mesh chute (production yield 94.5%) (moisture content 4% by mass). This was designated as Sample 8. The acetylcholine content was measured to be 1.42 mg / g. The potassium content was 31.4 mg / g. The potassium content of the purple sweet potato powder was 0.65 mg / g.

[0058] [Example 9: Production of an edible composition (eggplant extract powder + isomaltoligosaccharide powder)] 20g of eggplant extract powder (materials 1-2) obtained in Production Example 2 (solid content 95% by mass, 19g) was mixed with 10g of commercially available isomaltoligosaccharide powder (Nippon Kenko Co., Ltd.) and thoroughly mixed. The mixture was ground in a mill, yielding 27g of material that passed through a 32-mesh sieve (production yield 90.3%) (moisture content 4.6% by mass). This was designated as Sample 9. The acetylcholine content was measured to be 1.37 mg / g. The potassium content was 28.6 mg / g.

[0059] [Example 10: Preparation of an edible composition (eggplant extract powder + purple sweet potato powder)] 20g of eggplant extract powder (materials 1-2) obtained in manufacturing example 2 (solid content 95% by mass, 19g) was mixed with 10g of commercially available purple sweet potato powder (Okinawa Powder Co.) and thoroughly mixed. The mixture was ground in a mill, yielding 28g of material that passed through a 32-mesh sieve (manufacturing yield 93.3%) (moisture content 4.9% by mass). This was designated as sample 10. The acetylcholine content was measured to be 1.37 mg / g. The potassium content was 28.7 mg / g.

[0060] [Example 11: Preparation of an edible composition (eggplant extract powder + hot-air dried eggplant fruit)] 20 g (95% solids by mass, 19 g) of eggplant extract powder (materials 1-2) obtained in Production Example 2 was mixed with 10 g (94% solids by mass, 9.4 g) of hot-air dried eggplant fruit (material 4) obtained in Production Example 6, and then ground in a mill to obtain 28.2 g of material that passed through a 32-mesh chute (production yield 93.4%) (moisture content 6.3% by mass). This was designated as Sample 11. The acetylcholine content was measured to be 1.72 mg / g. The potassium content was 66.3 mg / g.

[0061] [Example 12: Production of an edible composition (freeze-drying of eggplant extract powder + eggplant fruit paste)] 20 g of eggplant extract powder (material 1-2) obtained in Production Example 2 (solids content 95% by mass, 19 g) was mixed with 50 g of eggplant fruit paste (material 5-1) obtained in Production Example 7 (solids content 13.6% by mass, 6.8 g). After freeze-drying, the mixture was ground in a mill to obtain 25 g of material that passed through a 32-mesh chute (production yield 93.6%) (moisture content 3.5% by mass). This was designated as Sample 12. The acetylcholine content was measured to be 1.73 mg / g. The potassium content was 66.5 mg / g.

[0062] [Example 13: Preparation of an edible composition (eggplant extract powder + freeze-dried eggplant fruit)] 20 g (95% solids, 19 g) of eggplant extract powder (material 1-2) obtained in Production Example 2 was mixed with 10 g (96.9% solids, 9.69 g) of freeze-dried eggplant fruit (material 5-2) obtained in Production Example 8. The mixture was then ground in a mill, yielding 28.1 g of material that passed through a 32-mesh chute (production yield 94.4%) (moisture content 3.8%). This was designated as Sample 13. The acetylcholine content was measured to be 1.77 mg / g. The potassium content was 66.4 mg / g.

[0063] [Example 14: Production of an edible composition (freeze-drying of eggplant extract liquid + hot-air dried eggplant fruit)] 1 kg (25 g, 2.5% by mass, solids) of the eggplant extract liquid (Material 1-1) obtained in Production Example 1 was mixed with 10 g (94% by mass, 9.4 g) of the hot-air dried eggplant fruit (Material 4) obtained in Production Example 6, and the mixture was thoroughly mixed before freeze-drying. The mixture was then ground in a mill to obtain 33 g of material that passed through a 32-mesh chute (production yield 92.2%) (moisture content 4.1% by mass). This was designated as Sample 14. The acetylcholine content was measured to be 1.73 mg / g. The potassium content was 67.2 mg / g.

[0064] [Example 15: Production of an edible composition (freeze-drying of eggplant extract liquid + eggplant fruit paste)] 1 kg (25 g, 2.5% by mass solids) of the eggplant extract liquid (material 1-1) obtained in Production Example 1 was mixed with 200 g (27.2 g, 13.6% by mass solids) of the eggplant fruit paste (material 5-1) obtained in Production Example 7, and the mixture was thoroughly mixed before freeze-drying. The mixture was then ground in a mill to obtain 48 g of material that passed through a 32-mesh chute (production yield 88.9%) (moisture content 3.4% by mass). This was designated as Sample 15. The acetylcholine content was measured to be 1.87 mg / g. The potassium content was 66.5 mg / g.

[0065] [Example 16: Preparation of an edible composition (freeze-drying of eggplant extract liquid + freeze-dried eggplant fruit)] 1 kg (25 g, 2.5% by mass solids) of the eggplant extract liquid (Material 1-1) obtained in Production Example 1 was mixed with 8 g (7.75 g, 96.9% by mass solids) of the freeze-dried eggplant fruit (Material 5-2) obtained in Production Example 8, and the mixture was thoroughly mixed before freeze-drying. The mixture was ground in a mill, yielding 32 g of material that passed through a 32-mesh chute (production yield 93.9%) (moisture content 4.1% by mass). This was designated as Sample 16. The acetylcholine content was measured to be 1.71 mg / g. The potassium content was 66.2 mg / g.

[0066] [Comparative Example 1: Freeze-drying in the production of eggplant extract liquid + dextrin] 1 kg (25 g, 2.5% by mass, solids content) of the eggplant extract liquid (material 1-1) obtained in Production Example 1 was mixed with 10 g of commercially available dextrin (Matsutani Chemical) and freeze-dried. It was then ground in a mill to obtain 32.4 g of material that passed through a 32-mesh chute (production yield 89.9%) (moisture content 4.2% by mass). This was designated as Comparative Sample 1. The acetylcholine content was measured to be 1.14 mg / g. The potassium content was 31.2 mg / g.

[0067] [Comparative Example 2: Freeze-drying in the production of liquid eggplant extract + crystalline cellulose] 1 kg (25 g, 2.5% by mass, solids content) of the eggplant extract liquid (material 1-1) obtained in Production Example 1 was mixed with 10 g of commercially available crystalline cellulose (Asahi Kasei), thoroughly mixed, and then freeze-dried. It was ground in a mill to obtain 31.8 g of material that passed through a 32-mesh chute (production yield 88.4%) (moisture content 4% by mass). This was designated as Comparative Sample 2. The acetylcholine content was measured to be 1.15 mg / g. The potassium content was 31.3 mg / g.

[0068] [Comparative Example 3: Production of eggplant extract powder + dextrin] 20g of eggplant extract powder (materials 1-2) obtained in Production Example 2 (solids content 95% by mass, 19g) was mixed with 10g of commercially available dextrin (Matsutani Chemical) and thoroughly mixed. It was ground in a mill and 28g of material passed through a 32-mesh container was obtained (production yield 93.3%) (moisture content 4.9% by mass). This was designated as Comparative Sample 3. The acetylcholine content was measured to be 1.04 mg / g. The potassium content was 28.5 mg / g.

[0069] [Comparative Example 4: Production of Eggplant Extract Powder + Crystalline Cellulose] 20g (95% solids, 19g) of eggplant extract powder (materials 1-2) obtained in manufacturing example 2 was mixed thoroughly with 10g of commercially available cellulose (Asahi Kasei). The mixture was then ground in a mill, yielding 27.9g of material that passed through a 32-mesh sieve (manufacturing yield 92.7%) (moisture content 5.2%). This was designated as comparative sample 4. The acetylcholine content was measured to be 1.04 mg / g. The potassium content was 28.4 mg / g.

[0070] <Calculation of total water-soluble component concentration> The total water-soluble components were measured. To measure the total water-soluble components, 1 g of the sample was dissolved in 20 ml of distilled water, and the dissolved suspension was filtered by suction using filter paper (No. 5A for quantitative analysis, manufactured by Advantec). The filter paper was dried at 90°C for 24 hours and its mass was measured. The mass of the insoluble components remaining on the filter paper was calculated by subtracting the mass of the filter paper after filtration from the mass of the filter paper before filtration. The mass of the water-soluble components was obtained by subtracting the mass of the insoluble components from the mass of the sample. For Examples 1-6 and 11-16, the amount of water-soluble eggplant components derived from eggplant extract was calculated using the amount of water-soluble eggplant components in the production example. For Examples 7 and 9 (Samples 7 and 9), the water-soluble component of isomaltoligosaccharide was 100% by mass. Subtracting the mass of the water-soluble component of isomaltoligosaccharide was used to obtain the mass of the water-soluble component derived from eggplant and the water-soluble component of eggplant extract. For Examples 8 and 10 (Samples 8 and 10), the water-soluble components of the purple sweet potato powder were 20% by mass. Subtracting the mass of the water-soluble components of the purple sweet potato powder yielded the mass of the water-soluble components derived from eggplant and the water-soluble components of the eggplant extract. For Comparative Examples 1 and 3 (Comparative Samples 1 and 3), the total water-soluble components of dextrin were 100% by mass. The total water-soluble component mass of eggplant extract was obtained by subtracting the mass of the water-soluble components of dextrin. For Comparative Examples 2 and 4 (comparative samples 2 and 4), the total water-soluble components of crystalline cellulose were 0% by mass. The results are shown in Table 1.

[0071] [Table 1]

[0072] Experimental Example 1: Moisture Absorption Evaluation (Visual Observation) Manufacturing and evaluation of tablet products Formulation example 1 (tablet) (1) Each sample 300 mg (2) Crystalline cellulose 30 mg (3) Calcium stearate 5 mg (4) Fine-grained silicon dioxide 5 mg Material samples 1-2, 2, 3-2, samples 1-16, and comparative samples 1-4 were each mixed with (1) to (4) as edible compositions, and tablets with a diameter of 10 mm and a mass of 340 mg were produced by compressing them using a single-shot tablet press.

[0073] The prepared tablets were left undisturbed for one week at 50% humidity and 24°C room temperature, and changes in color due to moisture absorption and changes in the tablet surface due to deliquescence were observed. For stickiness, the evaluation was done visually on a four-point scale: no change (A), slight change (B), strong change (C), and severe change (D). For color change, the evaluation was done visually on a four-point scale: no change (brown) (A), slight change (B), strong change (dark brown) (C), and severe change (black) (D). For surface gloss, the evaluation was done visually on a four-point scale: no change (glossy) (A), slight change (B), strong change (dull) (C), and severe change (severe dullness) (D). The results are shown in Table 2.

[0074] The edible compositions in the examples did not experience problems with moisture absorption or deliquescence during manufacturing, and it was confirmed that no problems with moisture absorption or deliquescence occurred during storage of the prepared tablets. Eggplant extract powder alone (materials 1-2) showed progressive discoloration. Compositions with dextrin added to eggplant extract (comparative sample 1, comparative sample 3) and compositions with cellulose added to eggplant extract (comparative sample 2, comparative sample 4) showed progressive aggregation and discoloration over time.

[0075] On the other hand, the hot-air dried eggplant fruit (Material 2) and freeze-dried eggplant fruit (Material 3-2) showed suppressed changes over time and were in very good condition. Furthermore, the edible compositions (Samples 1-6, Samples 11-16) in which eggplant fruit was added to eggplant extract also showed suppressed changes over time and were in very good condition. Furthermore, in edible compositions containing eggplant extract with added isomaltoligosaccharide (Sample 7, Sample 9) and edible compositions containing eggplant extract with added purple sweet potato powder (Sample 8, Sample 10), inhibition of aggregation and inhibition of color change were observed compared to dextrin and cellulose (comparative samples).

[0076] Manufacturing and evaluation of capsule products Formulation Example 2 (Capsule) Material samples 1-2, 2, 3-2, samples 1-16, and comparative samples 1-4 were each mixed as an edible composition, with 300 mg of each sample, 39.9 mg of microcrystalline cellulose, and 12.4 mg of calcium stearate. These mixtures were then filled into No. 1 capsules using a conventional method. The prepared capsules were left for one week at 50% humidity and 24°C room temperature. After leaving the capsule contents, the powder state and color changes due to moisture absorption were observed. Color changes were evaluated visually on a four-point scale: no change (brown) (A), slight change (B), strong change (dark brown) (C), and severe change (black) (D). The powder state was also evaluated on a four-point scale: no change (smooth, fluid powder) (A), slight change (B), strong change (small clumps formed) (C), and severe change (large clumps formed) (D). The results are shown in Table 2. When the edible composition of the example was used in capsule formulations, pharmaceutical operations such as capsule filling were easier to perform compared to when the comparative example was used.

[0077] Eggplant extract powder alone (Materials 1-2) showed high hygroscopicity, aggregation and solidification were observed, and further discoloration progressed, with the color becoming darker. Similar to eggplant extract powder alone, compositions with dextrin added to eggplant extract (Comparative Sample 1, Comparative Sample 3) and compositions with cellulose added to eggplant extract (Comparative Sample 2, Comparative Sample 4) also showed progression of aggregation and discoloration over time.

[0078] On the other hand, the hot-air dried eggplant fruit (Material 2) and freeze-dried eggplant fruit (Material 3-2) showed suppressed changes over time and were in very good condition. Furthermore, the edible compositions (Samples 1-6, Samples 11-16) in which eggplant fruit was added to eggplant extract also showed suppressed changes over time and were in very good condition. Furthermore, in edible compositions containing eggplant extract with added isomaltoligosaccharide (Sample 7, Sample 9) and edible compositions containing eggplant extract with added purple sweet potato powder (Sample 8, Sample 10), aggregation inhibition and color change inhibition were observed compared to dextrin and cellulose (comparative samples). Samples 8 and 10, which contained purple sweet potato powder, maintained a better powder state over time than samples 7 and 9, which contained added isomaltoligosaccharide.

[0079] [Table 2]

[0080] Evaluation of powder Experimental method: 500 mg each of the materials (powder) and samples (powder) obtained in the manufacturing example, examples, and comparative examples were weighed and added to a petri dish (inner diameter 50.7 mm) and spread evenly. With the lid of the petri dish removed, it was placed in an incubator (30°C, 60% RH) and the changes in properties were visually observed 3 hours and 8 hours after opening the storage bag described below. The hygroscopic properties of the powder were evaluated visually based on changes in color, clumping, fluidity, and solidification, using a four-point scale: no change (A), slight change (B), strong change (C), and severe change (D). All samples were vacuum-packed in storage bags to block out air and stored airtight, and the evaluation test was conducted within one week. At the start of the evaluation test, all powders were in good condition when the storage bags were opened, and were given an A rating. Results: The results after 3 hours and 8 hours from opening are shown in Tables 3-1 and 3-2. The state of the sample after 8 hours is shown in Figure 1.

[0081] With eggplant extract powder alone (materials 1-2), a color change occurred after 3 hours, and after 8 hours, high hygroscopicity, aggregation and solidification were observed, and the color change progressed further, becoming darker. Similar to eggplant extract powder alone, compositions with dextrin added to eggplant extract (comparative sample 1, comparative sample 3) and compositions with cellulose added to eggplant extract (comparative sample 2, comparative sample 4) showed increasing aggregation and color changes over time.

[0082] On the other hand, the hot-air dried eggplant fruit (Material 2) and freeze-dried eggplant fruit (Material 3-2) showed suppressed changes over time and were in very good condition. Furthermore, the edible compositions (Samples 1-6, Samples 11-16) in which eggplant fruit was added to eggplant extract also showed suppressed changes over time and were in very good condition. Furthermore, in edible compositions containing eggplant extract with added isomaltoligosaccharide (Sample 7, Sample 9) and edible compositions containing eggplant extract with added purple sweet potato powder (Sample 8, Sample 10), aggregation inhibition and color change inhibition were observed compared to dextrin and cellulose (comparative samples). Samples 8 and 10, which contained purple sweet potato powder, showed less color change after 8 hours than samples 7 and 9, which contained isomaltoligosaccharide, and maintained a good condition. Note that the darker color of sample 8 in Figure 1 is due to the coloring of the purple sweet potato and does not indicate that the edible composition itself has undergone color change.

[0083] [Table 3-1]

[0084] In addition, compositions containing eggplant extract with indigestible dextrin yielded results comparable to comparative samples 1 and 3, which contained dextrin. Compositions containing eggplant extract with fructooligosaccharides or inulin were inferior to comparative samples 1 and 3 in terms of color change and clumping. Compositions containing eggplant extract with erythritol or sorbitol became candy-like and underwent significant changes. [Table 3-2]

[0085] Experimental Example 2: Measurement of Cohesion The degree of aggregation was measured using a powder tester (PT-X, manufactured by Hosokawa Micron Corporation) under the following conditions. Measurement conditions: Sieve mesh size: Upper sieve 355 μm, Middle sieve 300 μm, Lower sieve 250 μm, Amplitude 1 mm, Vibration time 30 seconds

[0086] Two g of each sample obtained from the examples and comparative examples was added to the upper sieve, left for 20 minutes, and then vibrated according to the measurement conditions. The amount of powder remaining in each sieve was measured. For each sample, the tendency to clump together due to vibration was quantified. The measurement environment was 22.8°C and 52.2% humidity. The degree of cohesion was calculated using the following formula. Coagulation degree (%) = (Amount remaining after upper sieve / Amount of sample added + Amount remaining after middle sieve / Amount of sample added x 3 / 5 + Amount remaining after lower sieve / Amount of sample added x 1 / 5) x 100 The results are shown in Table 4. Samples 1, 4, and 5 of the example showed a lower degree of aggregation compared to comparative sample 1, which had dextrin added, demonstrating that aggregation was suppressed.

[0087] [Table 4]

[0088] Experimental Example 3: Measurement in Powder State To quantify the bulk characteristics of the sample immediately after opening the storage bag shown in Experimental Example 1, the powder state was measured using a powder tester (manufactured by Hosokawa Micron Corporation). From the measured values ​​of (1), (6), (7), and (8), indices were calculated in relation to fluidity, and these were summed to calculate the fluidity index. From the measured values ​​of (2), (3), and (9), and the fluidity index, indices were calculated in relation to jet-like flowability, and these were summed to calculate the jet-like flowability index.

[0089] The results are shown in Table 5. No significant differences were observed in the fluidity index and jettison index among the measured samples. Upon opening, it was confirmed that there was no significant difference in the powder state of the inventive product and the comparative product. (1) Angle of repose: The angle of the peak of the powder layer formed when the sample is allowed to fall naturally by the injection method. The angle at which the moving powder stops moving. (2) Collapse angle: The angle of the powder layer after it has collapsed by applying three impacts after the angle of repose has been formed. (3) Difference angle: "Difference angle = angle of repose - collapse angle," and is a simple measurement for estimating the flowability (flushing ability). The larger the difference angle, the easier the powder flows, meaning that aggregation is suppressed. (4) Loose bulk density: A measurement obtained by filling a sample into a cup of a specified capacity and weighing it. It is the packing density when the powder is allowed to fall naturally, and is the most basic value in the powder handling process. (5) Firm bulk density: The bulk density of a sample that has been degassed and densely packed by tapping a loose bulk density sample. Generally, samples with a low bulk density are more prone to scattering, meaning that aggregation is suppressed. (6) Compressibility: This is the ratio of loose bulk density to tight bulk density. A higher degree of compressibility indicates that coagulation has not progressed as much. Compression = 100 (Bulk density of firm material - Bulk density of loose material) / Bulk density of firm material (7) Spatula angle: The angle of the powder layer when the spatula blade is lifted after the powder has been placed on it. This is the angle required to move the powder in a stationary state. The larger the angle, the more advanced the aggregation. (8) Uniformity: A value calculated from d10 and d60 based on the cumulative distribution of particle size. This uniformity value is used instead of cohesiveness when evaluating powders with strong static electricity or large particles with relatively uniform particle size. (9) Dispersion: This evaluates how easily dust is generated. A higher value indicates that dust is more likely to be dispersed, requiring dust removal measures, which means that aggregation is suppressed.

[0090] [Table 5]

[0091] Experimental Example 4: Particle Size Distribution The particle size distribution of the samples was measured immediately after opening the storage bags shown in Experimental Example 1, and it was confirmed that the powder particles in all samples maintained a similar particle size. The particle size distribution was determined using the dry laser diffraction scattering method. The instrument used was the Microtrac MT3300EXII (Microtrac-Bell Corporation). The powder was irradiated with laser light, and particle size information was detected from the diffraction scattering pattern. The particle size distribution was then calculated.

[0092] Conditions: Measurement time 5 sec, dispersion pressure 100 kPa, particle shape non-spherical, air dispersion, refractive index 1.00, measurement range 0.243 μm to 2000 μm. The results are shown in Table 6. The results showed that all samples (including comparison sample 1 before aggregation) had similar particle size distributions, confirming that the difference in aggregation was not due to particle size. Tables 4-6 show that the examples showed improved aggregation compared to the comparative examples, despite no significant difference in powder state or particle size.

[0093] [Table 6]

[0094] Experimental Example 5: Addition Amount Dependent Test - Moisture Absorption Evaluation (Visual Observation) 10 g of materials 1-2 obtained in Production Example 2 were added to materials 5-2 obtained in Production Example 8 in a different ratio, and thoroughly mixed for 3 minutes using a bench mill. The mixed samples (edible composition, comparative example composition) were added to a petri dish (inner diameter 50.7 mm) in the specified ratio and spread evenly. With the lid of the petri dish removed, it was left to stand in an incubator (30°C, 60% RH) for 3 hours, and the changes in properties were visually observed in the same manner as in Experimental Example 1.

[0095] The hygroscopic properties of the powder were evaluated visually based on changes in color and solidification state, using a four-point scale: no change (A), slight change (B), strong change (C), and severe change (D). All samples (described later) were in good condition in terms of color change and solidification state at the time of preparation, receiving an A rating. The results are shown in Table 7. Table 7 also shows the evaluation results for mixed samples obtained by mixing materials 1-2 from Production Example 2 with purple sweet potato powder, mixed samples obtained by mixing materials 1-2 from Production Example 2 with isomaltoligosaccharide, samples obtained by mixing materials 1-2 from Production Example 2 with crystalline cellulose, and samples obtained by mixing materials 1-2 from Production Example 2 with dextrin. Table 7 also shows the results of measurements of acetylcholine content (Ach) and potassium content (K).

[0096] While eggplant extract powder alone (materials 1-2) showed color changes, aggregation, and solidification due to moisture absorption, mixed samples of materials 1-2 and 5-2 showed suppressed color changes and solidification at mixing ratios of 95:5 to 2:98, and were particularly good powders at mixing ratios of 90:10 to 2:98. Mixed samples of material 1-2 and purple sweet potato powder showed suppressed color changes and solidification at mixing ratios of 95:5 to 2:98, and were particularly good powders at mixing ratios of 90:10 to 2:98. Mixed samples of material 1-2 and isomaltoligosaccharide showed suppressed color changes and solidification at mixing ratios of 95:5 to 2:98, and were particularly good powders at mixing ratios of 70:30 to 2:98. The mixing ratios are values ​​based on solid content.

[0097] On the other hand, in the samples of material 1-2 and crystalline cellulose, and the samples of material 1-2 and dextrin (comparative samples), the color change and solidification could not be suppressed unless the proportions of crystalline cellulose and dextrin, respectively, were significantly increased compared to the example samples. From the above, it was concluded that the example samples, compared to dextrin and crystalline cellulose (comparative samples), yielded a good powder with suppressed color change and suppressed solidification in a small amount.

[0098] [Table 7]

[0099] Analysis Example 1: SEM Observation To visualize the state in which the material exhibits aggregation suppression, scanning electron microscope (SEM) images were observed (Figure 2). When eggplant extract powder alone (materials 1-2) was opened from the storage bag shown in Experimental Example 1, it was observed to be in a finely dispersed powder state. However, after 3 hours from opening, the particles aggregated and bound together, growing into large clumps, and this state continued to enlarge over time. The surface of these clumps was observed to be flat and soft.

[0100] Next, the samples were observed using SEM (Figure 3). In the edible compositions prepared by adding eggplant fruit, isomaltoligosaccharide, or purple sweet potato powder to eggplant extract, the particles remained dispersed in the same manner as immediately after opening three hours after opening, indicating that the dispersion was maintained over time. On the other hand, in the compositions prepared by adding dextrin or cellulose to eggplant extract (comparative samples), aggregation and bonding of particles were observed three hours after opening compared to immediately after opening, and this bonding progressed over time.

[0101] Furthermore, a detailed analysis of images taken 3 hours after opening (Figure 4) revealed that in samples 4 and 3, the eggplant extract particles were coated by the eggplant fruit, suppressing particle adhesion. In contrast, eggplant extract powder alone (materials 1-2) showed that the particles were adhered together, as described above, resulting in a flat surface. Therefore, it was hypothesized that the eggplant fruit coats the eggplant extract particles in a way that prevents them from growing into large clumps due to particle adhesion, thereby suppressing aggregation. Isomaltooligosaccharide and purple sweet potato powder were also thought to work in a similar mechanism to suppress aggregation.

[0102] Analysis Example 2: Thickness Measurement (SEM Analysis) Detailed observation of eggplant fruit (hot-air dried) (Material 2) and purple sweet potato powder compared with crystalline cellulose (Figure 5, immediately after opening the storage bag) revealed that the dried eggplant fruit had a thin, film-like or paper-like structure, while the purple sweet potato powder and crystalline cellulose had a particulate structure. The particles of the purple sweet potato powder were smaller than those of the crystalline cellulose. Both the eggplant fruit and the purple sweet potato powder differed significantly in structure from crystalline cellulose, and this was thought to contribute to the suppression of eggplant extract aggregation. The thickness of the film-like structure of the eggplant fruit (Material 2) was calculated to be 0.1 μm to 0.5 μm, the thickness of the purple sweet potato powder was calculated to be 8 μm to 40 μm, and the thickness of the crystalline cellulose was calculated to be 100 μm to 300 μm. It was found that eggplant fruit (material 2) and purple sweet potato powder were thinner than crystalline cellulose. This is thought to be related to the fact that they can coat the eggplant extract in a way that suppresses aggregation, and isomaltoligosaccharides are thought to have a similar effect.

[0103] Analysis Example 3: Evaluation by General Nutritional Analysis General nutritional analysis was performed on materials 1-2 obtained in Production Example 2, material 2 obtained in Production Example 3, material 3-2 obtained in Production Example 5, material 4 obtained in Production Example 6, and material 5-2 obtained in Production Example 8, using the analytical methods shown in Table 8. The results are shown in Table 8. The ratio of dietary fiber to carbohydrates (carbohydrates / dietary fiber) for each material was 7.88 for material 1-1, 1.33 for material 2, 1.00 for material 3-2, 1.17 for material 4, and 1.55 for material 5-2. In addition, the dietary fiber content of isomaltoligosaccharide was 90 g / 100g as determined by enzyme-HPLC, and the carbohydrate content of isomaltoligosaccharide, i.e., the amount of carbohydrates minus the amount of dietary fiber, was 5 g / 100g.

[0104] [Table 8]

Claims

1. An anti-caking agent for preventing caking of edible components or edible compositions, comprising a paste or powder of an edible plant and / or isomaltoligosaccharide.

2. The anticaking agent according to claim 1, wherein the edible plant is one or more selected from the group consisting of eggplant (Solanum melongena) fruit and sweet potato.

3. The anticaking agent according to claim 1, wherein the edible plant is the fruit of eggplant (Solanum melongena).

4. The anticaking agent according to claim 1, containing 15% to 99% dietary fiber.

5. The anti-caking agent according to claim 1, wherein the ratio of carbohydrates to dietary fiber is 0.001 or more and 5 or less.

6. A method for producing an anti-caking agent according to any one of claims 1 to 5, comprising crushing an edible plant, heating it so that the moisture content is 1% by mass or more and 93% by mass or less, and processing it into a paste or powder.

7. A method for producing an anti-caking agent according to claim 6, wherein edible plants are heated at a temperature of 60°C or higher and 100°C or lower.

8. An edible composition comprising an edible component and an anti-caking agent according to any one of claims 1 to 5.

9. The edible composition according to claim 8, wherein the edible component consists of a water-soluble component.

10. The edible composition according to claim 9, wherein the water-soluble component is an aqueous extract or aqueous ethanol extract of an edible plant.

11. The edible composition according to claim 9, wherein the content of water-soluble components is 50% by mass or more and 98% by mass or less in terms of solid content.

12. The edible composition according to claim 9, wherein the water-soluble component is derived from the fruit of eggplant (Solanum melongena).

13. The edible composition according to claim 8, wherein the edible component is one or more selected from the group consisting of hot-air dried powder, freeze-dried powder, vacuum-dried powder, drum-dried powder, and spray-dried powder.

14. The edible composition according to claim 8, wherein the surface of the edible component is coated with a paste or powder of an edible plant and / or isomaltoligosaccharide.

15. The edible composition according to claim 8, wherein the median diameter is 10 μm or more and 200 μm or less.

16. The loose bulk density of the edible composition is 0.2 g / cm³. ３ 0.4g / cm or more ３ The edible composition according to claim 8, which is as follows:

17. The bulk density of the edible composition is 0.3 g / cm³. ３ 0.7g / cm or more ３ The edible composition according to claim 8, which is as follows:

18. The edible composition according to claim 8, wherein the degree of compression of the edible composition is 40% or more and 68% or less.

19. The edible composition according to claim 8, wherein the solid content concentration is 90% by mass or more and 99.5% by mass or less.

20. The edible composition according to claim 8, prepared to contain acetylcholine in an amount of 0.5 mg / g or more and 2.5 mg / g or less, and potassium in an amount of 0.9 mg / g or more and 70.0 mg / g or less.

21. A method for producing an edible composition, comprising an addition step of adding an anti-caking agent according to any one of claims 1 to 5 to an edible component.

22. A method for producing an edible composition according to claim 21, comprising obtaining an edible component using a water-soluble component obtained by extracting an edible plant with water or aqueous ethanol.

23. A method for producing an edible composition according to claim 22, comprising setting the ratio of carbohydrates to dietary fiber in the water-soluble components to 1 or more and 100 or less.

24. A method for producing an edible composition according to claim 21, comprising adding 5 to 5,000 parts by mass of a paste or powder of an edible plant and / or isomaltoligosaccharide per 100 parts by mass of the solid content of the edible component.

25. A method for producing an edible composition according to claim 21, comprising a drying step of spray-drying, freeze-drying, or hot-air-drying the composition obtained after the addition step so that the solid content concentration of the edible composition is 90% by mass or more and 99.5% by mass or less.

26. A method for producing an edible composition according to claim 21, comprising a grinding step of grinding the composition obtained after the addition step.

27. A food, cosmetic, or pharmaceutical product comprising the edible composition described in claim 8.

28. A method for preventing caking of edible components or edible compositions, Addition step: Adding an anti-caking agent according to any one of claims 1 to 5 to an edible component. A method for preventing caking, including [the specified method].

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