Anti-caking agent

Abstract

An object of the present 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 anti-caking agent for preventing caking of edible ingredients or edible compositions, the anti-caking agent comprising an edible plant paste or powder and / or isomaltooligosaccharide, a method for producing the anti-caking agent, an edible composition comprising an edible ingredient and the anti-caking agent, a method for producing the edible composition, etc.

Description

[Technical Field]

[0001] The present invention relates to an anti-caking agent for an edible composition. [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, iron, and other substances, and its ingestion improves blood pressure, mood, and sleep (Patent Documents 1 to 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, which make them prone to caking and aggregation, making them difficult to handle as is. This problem becomes more pronounced when they are made into powders with fine particle sizes by freeze-drying or spray-drying.

[0003] Furthermore, because edible water-soluble ingredients such as eggplant extract are highly sticky, it was not practical to powder them into fine particles. Even if powderization was possible temporarily, if stored at temperatures above 10°C for several weeks or more, the powder particles would adhere to each other and form irreversible hard lumps. Furthermore, if stored at temperatures above 20°C, the particles would bond together and form hard, molten lumps in an even shorter period of time. Thus, it was not practical to store edible water-soluble ingredients such as eggplant extract in powder form for long periods of time, making preservation and commercialization difficult. Furthermore, moisture absorption makes fruit and vegetable extracts susceptible to air oxidation and / or hydrolysis, reducing the stability of the ingredients and causing fluctuations in their content. During the manufacturing process for filled capsules and tableted products, eggplant extract adheres to the machinery, causing fluidity to deteriorate over time, resulting in variations in the amount of filling, hindering efficient production. In particular, tableted products absorb moisture and solidify during storage, causing the tablets to stick together. This significantly changes color over time, leading to problems such as a decline in quality, a shortened shelf life, and increased production costs, all of which hinder commercialization.

[0004] To solve this problem of hygroscopicity of edible water-soluble components of fruits and vegetables, drying techniques have been used in the past, using excipients such as corn starch, its hydrolysate dextrin, crystalline cellulose, and lactose. Furthermore, in addition to the techniques using the above-mentioned excipients, the techniques shown in, for example, Patent Documents 4 to 9 below are also known. 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 oils and fats and calcium carbonate with a powder and mixing them" (claim 6). In this document, oils and calcium carbonate are used to prevent caking, and the ingredients are completely different from the anti-caking agent of the present invention. Furthermore, although the document describes the powder as "something that can be taken orally or eaten" (paragraph 0009), the examples only confirm the caking of polylysine and the like. Patent Document 5 describes "an anti-caking agent for powder preparations containing a hygroscopic additive, the anti-caking agent comprising 60% by weight or less of a sucrose fatty acid ester having an esterification degree of 1-2, 15-50% by weight of a sucrose fatty acid ester having an esterification degree of 3-4, and 5-80% by weight of a sucrose fatty acid ester having an esterification degree of 5-8" (Claim 1). The anti-caking agent in this document has ingredients that are completely different from those of the anti-caking agent of the present invention. Furthermore, the only powder preparations listed are a "powder preparation for pickles" (Claim 2) and a "freshness-preserving agent" (Claim 3).

[0005] Patent Document 6 describes "a composition characterized by having a deliquescent substance adsorbed onto an adsorbent" (Claim 1), and also states that "the adsorbent is selected from the group consisting of light anhydrous silicic acid, calcium silicate, hydrous silicon dioxide, and magnesium silicate" (Claim 2), and that "the deliquescent substance is a deliquescent drug" (Claim 3). Although the adsorbent in this document may act as an anti-caking agent, its components are completely different from those of the anti-caking agent of the present invention. Patent Document 7 describes "an improved powder product comprising a hygroscopic powder raw material and an enteric coating agent granulated together with the powder raw material while coating the powder raw material" (Claim 1), and lists as powder raw materials "powdered extracts of plants and animals such as propolis, ginseng, garlic, perilla, pfaffia, aloe, and reishi mushroom, as well as lactic acid bacteria and enzyme powders" (Paragraph 0022). The document also states that coating with an enteric coating agent prevents deterioration such as discoloration and caking (Paragraph 0006). The enteric coating agent described here is merely "an alcohol-soluble protein substance extracted from corn" (Paragraph 0023), which is a completely different ingredient from the anti-caking agent of the present invention.

[0006] Patent Document 8 describes "a method for producing deliquescent inorganic salt crystals with delayed deliquescence, characterized by dissolving a deliquescent inorganic salt in relatively high-temperature water in the presence of other inorganic salts, followed by gradual cooling to a relatively low temperature while irradiating with ultrasonic waves to precipitate crystals, which are then filtered and dried" (Claim 1). It also states that "as the other inorganic salts, salts such as Fe, Ca, Mg, Na, etc. (which may be deliquescent) are used alone or in combination" (paragraph 0005), and the components are completely different from those of the anti-caking agent of the present invention. Patent Document 9 describes "multilayered spherical particles consisting of a surface layer and at least one layer formed inside the surface layer, the multilayered spherical particles being grown in Salacia reticulata, Salacia oblonga, Salacia prinoides, Salacia chinensis, Salacia latifolia, Salacia burunoniana, Salacia grandiflora, and Salacia macrosperma." The document describes "multilayered spherical particles, characterized in that they contain an extract of at least one plant of the genus Salacia selected from the group consisting of Salacia spp. (Salachia macrosperma), wherein the concentration of the plant extract in the surface layer is lower than the concentration of the plant extract in the layer formed inside the surface layer" (Claim 1), and also describes that they "further contain at least one low-moisture-absorbing ingredient selected from cellulose, crystalline cellulose, powdered cellulose, microcrystalline cellulose, lactose, oligosaccharides, sugar alcohols, trehalose, magnesium stearate, and calcium stearate" (Claim 2), and that "the low-moisture-absorbing ingredient contains at least isomaltulose" (Claim 3). The multilayered spherical particles in this document do not require a low-moisture-absorbing ingredient as an essential ingredient, and provide a composition that has excellent storage stability and ease of handling due to its multilayered structural characteristics, which is an approach completely different from that of the present invention.

[0007] Furthermore, all of the conventional technologies, including those disclosed in the above patent documents, not only require complicated manufacturing methods but also the addition of large amounts of additives, which results in the dilution of the dried powder of fruits or vegetables. As a result, the dosage per tablet increases, the number of tablets per dose increases, or the number of doses increases, which increases the burden and discomfort of the person taking the tablets or capsules, making continuous intake problematic. Therefore, consumers, particularly those who prefer natural products, have been in need of new anti-caking agents that are effective even in small amounts, and edible compositions containing such anti-caking agents. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] Japanese Patent Application 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 Application Laid-Open No. 2001-224319 [Patent Document 5] Japanese Patent Application Laid-Open No. 2004-121175 [Patent Document 6] Japanese Patent Application Laid-Open No. 2003-95980 [Patent Document 7] Japanese Patent Application Laid-Open No. 2004-35505 [Patent Document 8] Japanese Patent Application Laid-Open No. 2000-342902 [Patent Document 9] Utility Model Registration No. 3214647 Summary of the Invention [Problem to be solved by the invention]

[0009] An object of the present invention is to provide an anti-caking agent that exhibits excellent anti-caking effects when mixed with an edible ingredient or edible composition that is highly hygroscopic and prone to deliquescence, caking, and the resulting discoloration. [Means for solving the problem]

[0010] In the course of intensive research to solve the above-mentioned problems, the inventors discovered that an anti-caking agent containing an edible plant paste or powder and / or isomaltooligosaccharide can exhibit excellent anti-caking effects when mixed with an edible ingredient or edible composition that is highly hygroscopic and prone to deliquescence, caking, and the resulting discoloration. As a result of further research, they were able to complete the present invention.

[0011] The present invention therefore relates to the following: [1] An anti-caking agent for preventing caking of an edible ingredient or edible composition, the anti-caking agent comprising an edible plant paste or powder and / or isomaltooligosaccharide. [2] The anti-caking agent according to [1] above, wherein the edible plant is one or more species selected from the group consisting of the fruit of eggplant (Solanum melongena) and red sweet potato. [3] The anti-caking agent according to [1] above, wherein the edible plant is the fruit of eggplant (Solanum melongena). [4] The anti-caking agent according to any one of [1] to [3] above, which contains dietary fiber in an amount of 15% to 99%. [5] The anti-caking agent according to any one of [1] to [4] above, wherein the ratio of carbohydrates 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, 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] The method for producing an anti-caking agent according to [6] above, wherein the edible plant is heated at a temperature of 60°C or higher and 100°C or lower.

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

[10] The edible composition according to [9], wherein the water-soluble component is a water extract or a hydroethanolic 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 component 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 component is derived from the fruit of eggplant (Solanum melongena).

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

[12] above, 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] An edible composition according to any one of [8] to

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

[15] The edible composition according to any one of [8] to

[14] above, which has a median diameter of 10 μm or more and 200 μm or less.

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

[15] , which is:

[17] The edible composition has a solidified bulk density of 0.3 g / cm 3 More than 0.7g / cm 3 The edible composition according to any one of the above [8] to

[16] , which is:

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

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

[19] The edible composition according to any one of [8] to

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

[20] The edible composition according to any one of [8] to

[19] , which is 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 the step of adding the anti-caking agent according to any one of [1] to [5] to an edible ingredient.

[22] A method for producing the edible composition described in

[21] above, which comprises obtaining edible components using water-soluble components obtained by extracting an edible plant with water or aqueous ethanol.

[23] A method for producing the edible composition described in

[22] , which comprises adjusting the ratio of carbohydrates to dietary fiber in the water-soluble components to be 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 edible plant paste or powder and / or isomaltooligosaccharide per 100 parts by mass of the solid content of the edible ingredients.

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

[21] to

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

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

[21] to

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

[27] A food, cosmetic, or pharmaceutical product comprising the edible composition according to any one of [8] to

[20] above.

[28] A method for preventing caking of an edible ingredient or edible composition, comprising: An addition step of adding the anti-caking agent according to any one of [1] to [5] to an edible component. A method for preventing caking, comprising: [Effects of the Invention]

[0016] According to the present invention, an excellent anti-caking effect can be exhibited even in edible ingredients or edible compositions that are highly hygroscopic and prone to deliquescence, caking, and the resulting discoloration. According to the present invention, it is possible to prevent caking and suppress changes in color tone over time, and therefore the storage stability is excellent. According to the present invention, there is no need to add a large amount of additives, and therefore dilution of the edible composition can be suppressed. [Brief explanation of the drawings]

[0017] [Figure 1] FIG. 1 shows the appearance of the sample. [Figure 2]FIG. 2 shows SEM images of Material 1-2 taken immediately after opening, 3 hours after opening, and 8 hours after opening. [Figure 3] FIG. 3 shows SEM images of the sample immediately after opening and 3 hours after opening. [Figure 4] FIG. 4 shows SEM images of Material 1-2, Sample 4, and Sample 3. [Figure 5] FIG. 5 shows SEM images of Material 2, purple sweet potato, and crystalline cellulose. DETAILED DESCRIPTION OF THE INVENTION

[0018] In one aspect, the present invention relates to an anti-caking agent for preventing caking of an edible ingredient or an edible composition, the anti-caking agent comprising an edible plant paste or powder and / or isomaltooligosaccharides. The edible plants in the edible plant paste or powder of the present invention are not particularly limited. For example, Solanaceae (eggplant, potato, tomato, bell pepper, chili pepper, paprika, etc.), Convolvulaceae (sweet potato, purple sweet potato, etc.), Dioscoreaceae (purple sweet potato, yam, etc.), Cucurbitaceae (cucumber, pumpkin, melon, watermelon, zucchini, etc.), Liliaceae (asparagus, leek, onion, chive, garlic, etc.), Brassicaceae (cabbage, onion, cucumber, pumpkin, melon, watermelon, zucchini, etc.), and the like are also included. Examples of suitable anti-caking plants include edible plants from the Solanaceae family (radish, Japanese radish, mustard greens (shimana), 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 pea, broad bean, etc.), Polygonaceae (buckwheat, etc.), and Poaceae (bamboo shoots, barley, Job's tears, oats, etc.). From the viewpoint of exhibiting excellent anti-caking effect, preferred are components derived from the Solanaceae family and the Convolvulaceae family, more preferred are components derived from the Solanaceae family, and even more preferred are components derived from Solanum melongena, a species of the Solanaceae family.

[0019] From the viewpoint of anti-caking properties, Solanum melongena (family Solanaceae), Dioscoreaceae, and Poaceae (subfamily Bambusoideae, tribe Bambuseae) are preferred, with Solanum melongena fruit and / or Dioscoreaceae potatoes being particularly preferred. In a preferred embodiment of the present invention, the edible plant is one or more species selected from the group consisting of eggplant fruit and purple sweet potato. Eggplant fruit is particularly preferred.

[0020] The shape and size of the edible plants of the present invention may be determined depending on the desired characteristics. In some embodiments, the edible plants have a minimum thickness of less than 100 μm. In some embodiments, the edible plants have a minimum thickness of 40 μm or less. In some embodiments, the edible plants have a minimum thickness of 0.05 μm or more and 40 μm or less. In some embodiments, the edible plants have a minimum thickness of 0.07 μm or more and less than 8 μm. In some embodiments, the edible plants have a minimum thickness of 0.1 μm or more and less than 0.5 μm. A small minimum thickness is believed to provide excellent anti-caking properties. Here, minimum thickness refers to the thickness of the thinnest point in the shape of the edible plants of the present invention. For example, in the case of a particulate form, it means the thickness along the minor axis, and in the case of a flake form, it means the thickness of the layer.

[0021] In the present invention, isomaltooligosaccharide refers to a sugar having an α-1,6 bond (branched structure) and glucose as a constituent sugar. Examples of isomaltooligosaccharide include isomaltose (a type of disaccharide in which two glucose molecules are linked via an α-1,6 bond), isomaltotriose (a type of trisaccharide in which three glucose molecules are linked via an α-1,6 bond), and isomaltotetraose (a type of tetrasaccharide in which four glucose molecules are linked via an α-1,6 bond). Patent Document 9 describes isomaltulose, which refers to a type of disaccharide consisting of glucose and fructose (6-O-α-D-glucopyranosyl-D-fructose).

[0022] In a preferred embodiment of the present invention, the anti-caking agent contains 15% to 99% dietary fiber as measured by the Prosky method (enzymatic gravimetric method) (enzymatic HPLC method for isomaltooligosaccharides). The anti-caking agent preferably contains 15% to 95%, more preferably 16% to 66%, even more preferably 18% to 55%, even more preferably 20% to 50%, and most preferably 25% to 45% dietary fiber. In a preferred embodiment of the present invention, the ratio of carbohydrates to dietary fiber in the anti-caking agent is 0.001 to 5, based on the dietary fiber and carbohydrate values ​​obtained by subtracting the amount of dietary fiber from the amount of carbohydrates. The carbohydrate amount is determined by measuring the moisture, protein, lipid, and ash and subtracting the measured values ​​from the total, i.e., the value calculated using the formula "100 - (moisture + protein + lipid + 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 the anti-caking agent of the present invention, which comprises 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. In one embodiment of the present invention, the edible plant may be heated. The heating method is not particularly limited, and for example, the plant may be heated at a temperature ranging from 30°C to 100°C for 2 to 60 minutes. The heating temperature is preferably 60°C or higher and 100°C or lower. Methods for heating edible plants include, for example, heating in a microwave oven, on a hot plate or in a pot, immersing in boiling water, and exposing to steam.

[0024] In some embodiments, the edible composition of the present invention comprises an edible ingredient and an edible plant paste or powder. The edible component of the present invention is not particularly limited as long as it is edible. Edible means that it does 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, etc. In one embodiment, the edible ingredient of the present invention is an ingredient containing a choline ester such as acetylcholine. Examples of the edible ingredient include: Solanaceae (eggplant, potato, tomato, bell pepper, chili pepper, paprika, etc.), Convolvulaceae (sweet potato, purple sweet potato, etc.), Dioscoreaceae (purple sweet potato, yam, etc.), Cucurbitaceae (cucumber, pumpkin, melon, watermelon, zucchini, etc.), Liliaceae (asparagus, leek, onion, chive, garlic, etc.), and Brassicaceae. Examples of suitable anti-caking agents include components derived from vegetables (cabbage, radish, mustard greens (shimana), 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 Poaceae (bamboo shoots, barley, Job's tears, oats, etc.). From the viewpoint of exhibiting excellent anti-caking effect, components derived from the Solanaceae family or the Convolvulaceae family are preferred, components derived from the Solanaceae family are more preferred, and components derived from Solanum melongena are even more preferred. The edible ingredient of the present invention, in some embodiments, is a different ingredient than the anti-caking agent.

[0025] The edible ingredient of the present invention may be in any form, for example in powder or liquid form. In one embodiment, the edible ingredient of the present invention is an ingredient derived from at least one selected from the group consisting of the fruit of eggplant (Solanum melongena), the young shoots of Madake (Phyllostachys bambusoides), and Moso bamboo (Phyllostachys pubescens). In a preferred embodiment of the present invention, the edible ingredient is an ingredient derived from the fruit of eggplant (Solanum melongena). In one embodiment, the edible composition of the present invention does not contain an 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, the edible composition does not contain a Salacia plant or an extract thereof. In the edible composition of the present invention, the ratio of edible ingredients 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 satisfactorily exerting the effects of the present invention.

[0026] The shape and size of the edible composition of the present invention may be determined depending on the desired properties. In a preferred embodiment, the edible composition has a size that allows it to pass through a sieve with a mesh size of 600 μm, but does not 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-mentioned size has better anti-caking properties. The ratio of the total mass of the edible plant to the edible composition, i.e., the edible plant content, may be determined depending on the desired characteristics. The edible plant content in the edible composition of the present invention 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 solids, 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% or 80% by mass. The solids content refers to the components constituting the edible composition excluding water.

[0027] In some embodiments, the edible ingredient of the present invention is a water-soluble ingredient. In some embodiments, the edible ingredients of the present invention comprise a choline ester. In some embodiments, the edible ingredients of the present invention comprise acetylcholine. In a preferred embodiment of the present invention, the edible ingredient 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 ingredient has a surface coated with one selected from the group consisting of edible plants and isomaltooligosaccharides. In one aspect, the present invention relates to an edible composition comprising an edible ingredient and the anti-caking agent of the present invention.

[0028] In one aspect, the present invention relates to an edible composition in which the edible component is a water-soluble component, and in one aspect, the water-soluble component is a water extract or a hydroethanolic extract of an edible plant. The water-soluble component refers to the water-soluble component obtained by squeezing the above-mentioned fruit, young sprouts, etc., but also refers to the water-soluble component contained in the squeezed juice obtained by adding water to the above-mentioned fruit, young sprouts, etc. and squeezing the juice. For example, even if the squeezed juice inevitably contains water-insoluble components or even if some of the water-soluble components inevitably remain as residue during squeezing, the components contained in the squeezed juice are 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 the viewpoint of the extraction rate and concentration rate of choline ester, etc. The ethanol concentration of the aqueous ethanol may be, for example, 10% (w / w) or more, preferably 10 to 99% (w / w), more preferably 25 to 60% (w / w) or 95% (w / w) or more, and particularly preferably 30 to 60% (w / w) or 99% (w / w) or more.

[0029] As described above, water extraction can be performed by adding water to the fruit, young sprouts, etc., squeezing the fruit, young sprouts, etc. to which water has been added, or by dry-powdering the fruit, young sprouts, etc. and then adding water, or by extracting from the dry powder to which water has been added. When extracting from the dry powder to which water has been added, the extraction can be performed by obtaining a supernatant by centrifugation, or by obtaining a filtrate by suction filtration, pressure filtration, or gravity filtration. The water to be added to the fruits, young sprouts, etc. is not particularly limited, and may be water at a temperature in the range of 5°C to 40°C. It is preferable to add water at room temperature. The amount of water added is preferably 40 to 200 parts by mass, more preferably 45 to 150 parts by mass, per 100 parts by mass of the fruits, young sprouts, etc. This ensures sufficient extraction of water-soluble components, and by adjusting the treatment volume, for example, drying can be easily performed.

[0030] The fruits, young sprouts, etc. may be crushed before juicing or extraction. In particular, in the case of water extraction, the fruits, young sprouts, etc. are preferably crushed before or after adding water, and from the viewpoint of ease of crushing, crushing before adding water is particularly preferred. Crushing the fruits, young sprouts, etc. facilitates the extraction of water-soluble components. Crushing can be carried out into various forms, such as strips, diced blocks, or paste. For example, a dicer, juicer mixer, mill, crusher, etc. can be used for crushing.

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

[0032] In one aspect, the present invention relates to an edible composition having a water-soluble component content of 50% to 98% by mass, in terms of solid content. From the viewpoint of satisfactorily achieving the effects of the present invention, the water-soluble component content in the edible composition is preferably 55% to 96% by mass, more preferably 60% to 94% by mass, and even more preferably 73% to 92% by mass, in terms of solid content. In one embodiment, the present invention relates to an edible composition, wherein the water-soluble ingredient is derived from the fruit of eggplant (Solanum melongena). In one embodiment, the present invention relates to an edible composition, wherein the edible ingredient 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 ingredient is coated with a paste or powder of an edible plant and / or isomaltooligosaccharide.

[0033] In one embodiment of the present invention, the edible composition has a median particle size of 10 μm or more and 200 μm or less, preferably 13 μm or more and 100 μm or less, and more preferably 15 μm or more and 50 μm or less. In one embodiment, the present invention provides an edible composition having a loose bulk density of 0.2 g / cm 3 More than 0.4g / cm 3 The loose bulk density of the edible composition of the present invention is preferably 0.23 g / cm 3 More than 0.37g / cm 3 More preferably, 0.25 g / cm or less3 More than 0.35g / cm 3 It has the following loose bulk density: In one embodiment, the present invention provides an edible composition having a packed bulk density of 0.3 g / cm 3 More than 0.7g / cm 3 The edible composition of the present invention preferably has a packed bulk density of 0.4 g / cm 3 More than 0.68g / cm 3 More preferably, 0.5 g / cm or less 3 More than 0.65g / cm 3 It has the following packed bulk density: In one aspect, the present invention relates to an edible composition having a compressibility of 40% or more and 68% or less, preferably 41% or more and 55% or less, and 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, and more preferably 93% by mass or more and 97% by mass or less. The solid content is the portion of the components constituting the edible composition excluding water.

[0035] In one aspect, the present invention relates to an edible composition prepared to contain acetylcholine at 0.5 mg / g to 2.5 mg / g and potassium at 0.9 mg / g to 70.0 mg / g. The edible composition of the present invention contains acetylcholine at preferably 0.8 mg / g to 2.3 mg / g, more preferably 0.9 mg / g to 2.0 mg / g, and even more preferably 1.0 mg / g to 1.9 mg / g. The edible composition of the present invention contains potassium at preferably 10.0 mg / g to 69.0 mg / g, more preferably 20.0 mg / g to 68.0 mg / g, and even more preferably 25.0 mg / g to 67.5 mg / g. In one aspect, the present invention relates to a method for producing an edible composition, which comprises the step of adding the anti-caking agent of the present invention to an edible ingredient. In one aspect, the present invention relates to a method for producing an edible composition, which comprises extracting an edible plant with water or aqueous ethanol to obtain a water-soluble component, and then obtaining an edible component using the water-soluble component. In one aspect, the present invention relates to a method for producing an edible composition, which comprises adjusting the ratio of carbohydrates to dietary fiber in the water-soluble component to be between 1 and 100. The ratio of carbohydrates to dietary fiber in the water-soluble component is preferably between 2 and 70, more preferably between 3 and 50, and even more preferably between 5 and 25. In one aspect, the present invention relates to a method for producing an edible composition, which comprises 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 edible plant paste or powder and / or isomaltooligosaccharides per 100 parts by mass of the solid content of the edible ingredients. The present invention relates to a method for producing an edible composition, which includes a drying step of spray-drying, freeze-drying, or hot air-drying the composition obtained after the adding step 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 aspect, the present invention relates to a method for producing an edible composition, which comprises a grinding step of grinding the composition obtained after the adding step. In one aspect, 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 foods, cosmetics, or pharmaceutical products, such as various functional health foods. In the case of foods, the composition can be combined with an appropriate food additive to form a food composition. It can also be used as a so-called supplement in an appropriate dosage form similar to pharmaceutical preparations. When used as pharmaceutical products, the composition can be combined with an appropriate pharmaceutical additive to form various dosage forms according to conventional pharmaceutical preparation techniques. Examples of such dosage forms include solid preparations such as powders, granules, capsules, pills, and tablets. In one aspect, the present invention relates to a method for preventing caking of an edible ingredient or edible composition, the method comprising the step of adding an anti-caking agent of the present invention to an edible ingredient.

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

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

[0039] potassium The potassium content was measured by the ashing method. 1 g of the sample was placed in a quartz beaker, pre-ashed on an electric heater, and then incinerated 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 the test solution and the potassium content was measured using an atomic absorption spectrophotometer.

[0040] Acetylcholine was administered according to Patent Document 2 (WO 2020 / 166494) as follows. The sample was freeze-dried in advance, and 10 mg of the sample was weighed into a 2 mL tube, to which EN internal standard (10 μL) was added. 10 mM phosphate buffer (190 μL) was added, and the mixture was stirred for 3 minutes. After centrifugation in a centrifuge (CFM-200, Iwaki Co., Ltd.), the supernatant was obtained. 10 mM phosphate buffer (200 μL) was added to the residue, and the process of stirring, centrifugation, and supernatant collection was repeated twice. All of the collected supernatants were combined (approximately 600 μL) to prepare the extracted sample.

[0041] The solid-phase extraction cartridge used was a weakly acidic cation exchange cartridge, Inert Sep CBA 100 mg / 1 mL (GL Sciences). The cartridge was activated with methanol (1 mL) and purified water (1 mL) and equilibrated with 10 mM phosphate buffer (8 mL), after which the extracted sample (approximately 600 μL) was added. The cartridge was stabilized with 10 mM phosphate buffer (600 μL), washed with purified water (2.5 mL), and eluted with hydrochloric acid (500 μL). The eluate (500 μL) was precisely filled to 1 mL using LC / MS / MS analysis solvent in a 1 mL volumetric flask and divided into three 300 μL aliquots. A choline compound mixture solution was added to each aliquot, and the LC / MS / MS analysis solvent was added to dilute the eluate twofold to prepare quantitative samples. An acetylcholine standard solution was prepared, and the concentration of the standard solution was determined based on the analytical results of the unspiked sample. The LC / MS / MS analysis was performed using an ACQUITY UPLC (UPLC, Waters Corp.) with a YMC-Triart PFP column (4.6 mm × 250 mm, 5 μm, YMC Corporation). The analytical solvent was 0.01% formic acid and 33% methanol in water. The flow rates were 0.5 mL / min (LC) and 0.3 mL / min (MS), the injection volume was 50 μL, the separation temperature was 40 °C, the analysis time was 30 min, the ionization mode was ESI+MRM, the capillary voltage was 3500 V, the cone voltage was 10 V, the collision voltage was 10 V, the N2 gas flow (desolvation) was 600 L / hr, the N2 gas flow (cone) was 50 L / hr, the N2 source temperature was 120 °C, and the N2 desolvation temperature was 350 °C. A calibration curve was created from the peak area values ​​of the obtained chromatogram, and acetylcholine was quantified by the standard addition method. The acetylcholine concentration was corrected by the recovery rate calculated from the calibration curve of the EN internal standard, and the exact concentration in the quantification sample was calculated. The obtained concentration was converted to the content in the lyophilized product (mg / g DW).

[0042] [Production Example 1: Production of liquid eggplant extract] 100 kg of eggplants from Kochi Prefecture within one week of harvest were washed in a jet-type vegetable fruit washer and roughly crushed using a dicer. 0.5 times the volume of tap water was added to the roughly crushed material, which was approximately 5 mm square and 4 cm long, and then finely crushed using a stone mill grinder. The finely crushed material was subjected to solid-liquid separation using a pulper finisher to obtain the extract. A 1.2 mm diameter screen was used. The extract was heated at 85°C for 30 minutes. The obtained eggplant extract weighed 120 kg, had a Brix of 1.9% as measured by a saccharometer, and a solids concentration of 2.5% by mass. This was designated Eggplant Extract Liquid Material 1-1. The residue was 30 kg. The acetylcholine content was measured and found to be 0.004 mg / g. The potassium content was 0.11 mg / g.

[0043] [Production Example 2: Production of eggplant extract (eggplant extract) powder] 10 kg of material 1-1 from Production Example 1 was freeze-dried and pulverized in a mill, and the fraction passing through a 32 mesh was used as eggplant extract (powder). 200 g of powder with a moisture content of 5% by mass (solid content concentration 95% by mass) was obtained. This was designated eggplant extract powder material 1-2. 1 g of this eggplant extract powder was dissolved in 37 g of water, and the Brix of the solution was measured, resulting in a Brix of 1.9%. The acetylcholine content was measured and found to be 1.65 mg / g. The potassium content was 45 mg / g.

[0044] [Production Example 3: Production of eggplant fruit body (hot air dried product)] 50 kg of freshly harvested eggplant from Kochi Prefecture was washed, the stems removed, and then shredded to a thickness of 4 mm using a slicer. 500 g portions were placed on trays and dried in a hot air dryer at 70 °C for 12 hours. The dried material was pulverized in a mill, and 2.5 kg of dried eggplant passed through a 32 mesh (solid content 92.4% by mass, moisture 7.6% by mass) was obtained as eggplant fruit body hot air-dried material 2. The acetylcholine content was measured and found to be 1.01 mg / g. The potassium content was 20 mg / g.

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

[0046] [Production Example 5: Production of eggplant fruit body (freeze-dried product)] 10 kg of the eggplant fruit body paste material 3-1 from Production Example 4 was freeze-dried and pulverized in a mill, and the fraction that passed through a 32 mesh was used as eggplant fruit body (freeze-dried product) (yield: 1 kg, solid content: 95.9% by mass, moisture content: 4.1% by mass), which was designated as eggplant fruit body freeze-dried product material 3-2. The acetylcholine content was measured and found to be 1.05 mg / g. The potassium content was 21 mg / g.

[0047] [Production Example 6: Production of eggplant fruit body (hot air dried product)] Immediately after harvest, 50 kg of PC Chikuyo eggplant from Kumamoto Prefecture was washed, the stems removed, and then shredded to a thickness of 4 mm using a slicer. 500 g portions were placed on trays and dried in a hot air dryer at 70 °C for 12 hours. The dried product was pulverized in a mill, and 2.7 kg of dried eggplant (94% solids by mass, 6% moisture by mass) was obtained by passing through a 32 mesh. This was designated as eggplant fruit body hot air-dried product material 4. The acetylcholine content was measured and found to be 2.1 mg / g. The potassium content was 24 mg / g.

[0048] [Production Example 7: Production of eggplant fruit body (paste product)] Immediately after harvest, 100 kg of PC Chikuyo eggplant from Kumamoto Prefecture was washed, the stems were removed, and the eggplant was shredded to 4 mm using a dicer. The shredded eggplant paste was then finely crushed using a stone mill to obtain 94 kg of ground eggplant paste (solid content 5.1% by mass, moisture 94.9% by mass). The resulting ground eggplant paste was heated at 90°C for 60 minutes to obtain 50 kg of cooked eggplant fruit bodies (solid content 13.6% by mass, moisture 86.4% by mass). This was designated eggplant fruit body paste material 5-1. The acetylcholine content was measured and found to be 0.3 mg / g. The potassium content was 0.31 mg / g.

[0049] [Production Example 8: Production of eggplant fruit body (freeze-dried product)] 10 kg of the eggplant fruit body paste material 5-1 from Production Example 7 was freeze-dried and pulverized in a mill. The fraction that passed through a 32 mesh was used as eggplant fruit body (freeze-dried product) (yield: 1 kg, solid content: 96.9% by mass, moisture content: 3.1% by mass), which was designated as eggplant fruit body freeze-dried product material 5-2. The acetylcholine content was measured and found to be 2.2 mg / g. The potassium content was 23 mg / g.

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

[0051] [Example 2: Preparation of edible composition (freeze-dried eggplant extract powder + eggplant fruit paste)] 20 g (solid content 95% by mass, 19 g) of the eggplant extract powder (material 1-2) obtained in Production Example 2 was mixed with 50 g (solid content 11.6% by mass, 5.8 g) of the eggplant fruit paste (material 3-1) obtained in Production Example 4, freeze-dried, and then pulverized in a mill to obtain 24 g (production yield 92.8%) of a 32 mesh pass (moisture content 4.3% by mass). This was designated Sample 2. The acetylcholine content was measured and found to be 1.44 mg / g. The potassium content was 37.8 mg / g.

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

[0053] [Example 4: Production of edible composition (freeze-dried eggplant extract liquid + hot-air-dried eggplant fruit body)] To 1 kg (2.5% solids by mass, 25 g) of the eggplant extract liquid (Material 1-1) obtained in Production Example 1, 10 g (92.4% solids by mass, 9.24 g) of the hot-air-dried eggplant fruit body (Material 2) obtained in Production Example 3 was added, mixed well, and then freeze-dried. The mixture was pulverized in a mill, and 34 g (production yield 95.1%) of the 32 mesh-passed fraction was obtained (water content 4.4% by mass). This was designated Sample 4. The acetylcholine content was measured and found to be 1.42 mg / g. The potassium content was 36.6 mg / g.

[0054] [Example 5: Preparation of edible composition (freeze-dried eggplant extract liquid + eggplant fruit paste)] 200 g (23.2 g, 11.6% solids) of the eggplant fruit paste (material 3-1) obtained in Production Example 4 was added to 1 kg (25 g, 2.5% solids) of the eggplant extract liquid (material 1-1) obtained in Production Example 1, mixed well, and then freeze-dried. The mixture was pulverized in a mill, and 48 g (95.8% yield) of the 32 mesh-passed fraction was obtained (water content: 4% by mass). This was designated Sample 5. The acetylcholine content was measured and found to be 1.29 mg / g. The potassium content was 32.2 mg / g.

[0055] [Example 6: Production of edible composition (freeze-dried eggplant extract liquid + freeze-dried eggplant fruit body)] To 1 kg (25 g, 2.5% solids by mass) of the eggplant extract liquid (Material 1-1) obtained in Production Example 1, 8 g (7.67 g, 95.9% solids by mass) of the freeze-dried eggplant fruit body (Material 3-2) obtained in Production Example 5 was added, mixed well, and then freeze-dried. The mixture was pulverized in a mill, and 32 g (production yield 93.9%) of the 32 mesh-passed fraction was obtained (water content 4.3% by mass). This was designated Sample 6. The acetylcholine content was measured and found to be 1.44 mg / g. The potassium content was 37.7 mg / g.

[0056] [Example 7: Preparation of edible composition (freeze-dried eggplant extract liquid + isomaltooligosaccharide powder)] To 1 kg (2.5% by mass, 25 g) of the eggplant extract liquid (Material 1-1) obtained in Production Example 1, 10 g of commercially available isomaltooligosaccharide powder (Nippon Kenko Co., Ltd.) was added, mixed well, and then freeze-dried. The mixture was pulverized in a mill to obtain 32 g of a 32-mesh fraction (production yield 89%) (water content 3.9% by mass). This was designated Sample 7. The acetylcholine content was measured and found to be 1.42 mg / g. The potassium content was 31.3 mg / g. The potassium content of the isomaltooligosaccharide was 0 mg / g.

[0057] [Example 8: Preparation of edible composition (freeze-dried eggplant extract liquid + purple sweet potato powder)] To 1 kg (2.5% by mass, 25 g) of the eggplant extract liquid (Material 1-1) obtained in Production Example 1, 10 g of commercially available purple sweet potato powder (Okinawa Powder Co., Ltd.) was added, mixed well, and then freeze-dried. The mixture was pulverized in a mill to obtain 34 g of a 32-mesh fraction (production yield: 94.5%) (moisture content: 4% by mass). This was designated Sample 8. The acetylcholine content was measured and found 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 edible composition (eggplant extract powder + isomaltooligosaccharide powder)] 10 g of commercially available isomaltooligosaccharide powder (Nippon Kenko Co., Ltd.) was added to 20 g (solid content 95% by mass, 19 g) of the eggplant extract powder (Material 1-2) obtained in Production Example 2 and mixed thoroughly. The mixture was pulverized in a mill to obtain 27 g of a 32 mesh pass (production yield 90.3%) (moisture content 4.6% by mass). This was designated Sample 9. The acetylcholine content was measured and found to be 1.37 mg / g. The potassium content was 28.6 mg / g.

[0059] [Example 10: Preparation of edible composition (eggplant extract powder + purple sweet potato powder)] 10 g of commercially available purple sweet potato powder (Okinawa Powder Co., Ltd.) was added to 20 g (solid content 95% by mass, 19 g) of the eggplant extract powder (Material 1-2) obtained in Production Example 2 and mixed thoroughly. The mixture was pulverized in a mill to obtain 28 g of a 32 mesh pass (production yield 93.3%) (moisture content 4.9% by mass). This was designated Sample 10. The acetylcholine content was measured and found to be 1.37 mg / g. The potassium content was 28.7 mg / g.

[0060] [Example 11: Preparation of edible composition (eggplant extract powder + hot-air-dried eggplant fruit body)] 20 g (solid content 95% by mass, 19 g) of the eggplant extract powder (material 1-2) obtained in Production Example 2 was mixed with 10 g (solid content 94% by mass, 9.4 g) of the hot-air-dried eggplant fruit body (material 4) obtained in Production Example 6, and the mixture was pulverized in a mill to obtain 28.2 g (production yield 93.4%) of a 32 mesh-pass fraction (moisture content 6.3% by mass). This was designated Sample 11. The acetylcholine content was measured and found to be 1.72 mg / g. The potassium content was 66.3 mg / g.

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

[0062] [Example 13: Production of edible composition (eggplant extract powder + freeze-dried eggplant fruit)] 20 g (solid content 95% by mass, 19 g) of the eggplant extract powder (material 1-2) obtained in Production Example 2 was mixed with 10 g (solid content 96.9% by mass, 9.69 g) of the freeze-dried eggplant fruit body obtained in Production Example 8 (material 5-2), and the mixture was pulverized in a mill to obtain 28.1 g (production yield 94.4%) of a 32 mesh pass fraction (moisture content 3.8% by mass). This was designated Sample 13. The acetylcholine content was measured and found to be 1.77 mg / g. The potassium content was 66.4 mg / g.

[0063] [Example 14: Production of edible composition (freeze-dried eggplant extract liquid + hot-air-dried eggplant fruit body)] To 1 kg (2.5% solids by mass, 25 g) of the eggplant extract liquid (Material 1-1) obtained in Production Example 1, 10 g (94% solids by mass, 9.4 g) of the hot-air-dried eggplant fruit body (Material 4) obtained in Production Example 6 was added, mixed well, and then freeze-dried. The mixture was pulverized in a mill, and 33 g (production yield 92.2%) of a 32 mesh-pass fraction was obtained (water content 4.1% by mass). This was designated Sample 14. The acetylcholine content was measured and found to be 1.73 mg / g. The potassium content was 67.2 mg / g.

[0064] [Example 15: Preparation of edible composition (freeze-dried eggplant extract liquid + eggplant fruit paste)] 200 g (27.2 g, 13.6% solids) of the eggplant fruit paste (material 5-1) obtained in Production Example 7 was added to 1 kg (25 g, 2.5% solids) of the eggplant extract liquid (material 1-1) obtained in Production Example 1, mixed well, and then freeze-dried. The mixture was pulverized in a mill to obtain 48 g (88.9% yield) of a 32 mesh-pass fraction (water content 3.4% by mass). This was designated Sample 15. The acetylcholine content was measured and found to be 1.87 mg / g. The potassium content was 66.5 mg / g.

[0065] [Example 16: Production of edible composition (freeze-dried eggplant extract liquid + freeze-dried eggplant fruit body)] To 1 kg (25 g, 2.5% solids by mass) of the eggplant extract liquid (Material 1-1) obtained in Production Example 1, 8 g (7.75 g, 96.9% solids by mass) of the freeze-dried eggplant fruit body (Material 5-2) obtained in Production Example 8 was added, mixed well, and then freeze-dried. The mixture was pulverized in a mill, and 32 g (production yield 93.9%) of the 32 mesh-passed fraction was obtained (water content 4.1% by mass). This was designated Sample 16. The acetylcholine content was measured and found 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] To 1 kg (2.5% solids by mass, 25 g) of the eggplant extract liquid (Material 1-1) obtained in Production Example 1, 10 g of commercially available dextrin (Matsutani Chemical) was added, mixed thoroughly, and then freeze-dried. The mixture was pulverized in a mill to obtain 32.4 g of a 32-mesh fraction (production yield: 89.9%) (water content: 4.2% by mass). This was designated Comparative Sample 1. The acetylcholine content was measured and found to be 1.14 mg / g. The potassium content was 31.2 mg / g.

[0067] [Comparative Example 2: Freeze-drying in the production of eggplant extract liquid + crystalline cellulose] To 1 kg (2.5% by mass, 25 g) of the eggplant extract liquid (Material 1-1) obtained in Production Example 1, 10 g of commercially available crystalline cellulose (Asahi Kasei) was added, mixed thoroughly, and then freeze-dried. The mixture was pulverized in a mill to obtain 31.8 g of a 32 mesh-passing fraction (production yield: 88.4%) (water content: 4% by mass). This was designated Comparative Sample 2. The acetylcholine content was measured and found to be 1.15 mg / g. The potassium content was 31.3 mg / g.

[0068] [Comparative Example 3: Production of eggplant extract powder + dextrin] 10 g of commercially available dextrin (Matsutani Chemical) was added to 20 g (solid content 95% by mass, 19 g) of the eggplant extract powder (Material 1-2) obtained in Production Example 2 and mixed thoroughly. The mixture was pulverized in a mill to obtain 28 g of a 32 mesh pass (production yield 93.3%) (moisture content 4.9% by mass). This was designated Comparative Sample 3. The acetylcholine content was measured and found 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] 10 g of commercially available cellulose (Asahi Kasei) was added to 20 g (solid content 95%, 19 g) of the eggplant extract powder (Material 1-2) obtained in Production Example 2 and mixed thoroughly. The mixture was pulverized in a mill to obtain 27.9 g (production yield 92.7%) of a 32 mesh pass fraction (moisture content 5.2%). This was designated Comparative Sample 4. The acetylcholine content was measured and found 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 sample was dissolved in 20 ml of distilled water, and the dissolved suspension was suction filtered using filter paper (No. 5A for quantitative analysis, manufactured by Advantec). The filter paper was dried at 90°C for 24 hours and the mass was measured. The mass of the filter paper after filtration was subtracted from the mass of the filter paper before filtration to calculate the mass of the insoluble components remaining on the filter paper. The mass of the water-soluble components was calculated by subtracting the mass of the insoluble components from the mass of the sample. For Examples 1 to 6 and 11 to 16, the mass of the eggplant water-soluble component derived from the eggplant extract was calculated using the mass of the eggplant water-soluble component of the Production Examples. For Examples 7 and 9 (Samples 7 and 9), the water-soluble component of isomaltooligosaccharide was 100% by mass, and the mass of the water-soluble component of isomaltooligosaccharide was subtracted to determine the mass of the water-soluble component derived from eggplant and the mass of 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, and the mass of the water-soluble components of the eggplant-derived components and eggplant extract was determined by subtracting the mass of the water-soluble components of the purple sweet potato powder from the water-soluble components of the purple sweet potato powder. For Comparative Examples 1 and 3 (Comparative Samples 1 and 3), the total water-soluble components of dextrin was 100% by mass, and the mass of the water-soluble components of dextrin was subtracted to obtain the total mass of the water-soluble components of the eggplant extract. In Comparative Examples 2 and 4 (Comparative Samples 2 and 4), the total water-soluble components of the 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) Tablet manufacturing and evaluation Formulation example 1 (tablets) (1) 300 mg of each sample (2) Microcrystalline cellulose 30 mg (3) Calcium stearate 5 mg (4) Fine silicon dioxide 5mg Material samples 1-2, 2, 3-2, samples 1 to 16, and comparative samples 1 to 4 were each prepared as edible compositions by mixing (1) to (4) and tableting using a single-punch tablet press to produce tablets with a diameter of 10 mm and a mass of 340 mg.

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

[0074] It was confirmed that the edible compositions of the Examples did not suffer from problems of moisture absorption or deliquescence during production, and that the prepared tablets did not suffer from problems of moisture absorption or deliquescence during storage. Eggplant extract powder alone (Material 1-2) showed a change in color. The compositions with dextrin added to eggplant extract (Comparative Samples 1 and 3) and the compositions with cellulose added to eggplant extract (Comparative Samples 2 and 4) showed aggregation and color changes over time.

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

[0076] Capsule production and evaluation Formulation Example 2 (Capsules) For each of the material samples 1-2, 2, 3-2, samples 1-16, and comparative samples 1-4, 300 mg of each sample, 39.9 mg of microcrystalline cellulose, and 12.4 mg of calcium stearate were mixed together to form an edible composition, and the mixture was filled into No. 1 capsules using standard methods. The prepared capsules were left for one week at 50% humidity and 24°C, after which the capsule contents were removed and the powder state and color change due to moisture absorption were observed. Color change was visually evaluated using 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 evaluated using a four-point scale: no change (smooth, fluid powder) (A), slight change (B), strong change (small lumps appear) (C), and severe change (large lumps appear) (D). The results are shown in Table 2. When the edible compositions of the Examples were used in capsules, pharmaceutical operations such as capsule filling were easier to carry out than when the Comparative Examples were used.

[0077] Eggplant extract powder alone (Material 1-2) was highly hygroscopic, and aggregation and solidification were observed, leading to a change in color and a darker hue. As with eggplant extract powder alone, compositions with dextrin added to eggplant extract (Comparative Samples 1 and 3) and compositions with cellulose added to eggplant extract (Comparative Samples 2 and 4) showed aggregation and color changes over time.

[0078] On the other hand, the hot-air-dried eggplant fruit (Material 2) and freeze-dried eggplant fruit (Material 3-2) showed little change over time and were in very good condition. Furthermore, the edible compositions in which eggplant fruit was added to eggplant extract (Samples 1 to 6, Samples 11 to 16) also showed little change over time and were in very good condition. Furthermore, edible compositions in which isomaltooligosaccharides were added to eggplant extract (Samples 7 and 9) and edible compositions in which purple sweet potato powder was added to eggplant extract (Samples 8 and 10) showed less aggregation and color change than dextrin or cellulose (comparison 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 isomaltooligosaccharides.

[0079] [Table 2]

[0080] Powder evaluation Experimental method: 500 mg of each of the materials (powders) and samples (powders) obtained in the Production Examples, Examples, and Comparative Examples were weighed and placed in a Petri dish (inner diameter 50.7 mm) and spread over the entire surface. With the lid removed, the dish was placed in an incubator (30°C, 60% RH), and changes in properties were visually observed 3 hours and 8 hours after opening the storage bag (described below). The moisture absorption of the powder was evaluated visually based on color change, occurrence of lumps, degree of fluidity, and state of solidification, and rated on a four-point scale: no change (A), slight change (B), strong change (C), and extreme change (D). All samples were vacuum-packed in storage bags when they were prepared, sealed to block out air, and the evaluation test was carried out within one week. When the storage bags were opened at the start of the evaluation test, the powder condition of all samples was good, and they were rated A. Results: The results after 3 and 8 hours from opening are shown in Tables 3-1 and 3-2. The condition of the sample after 8 hours is shown in Figure 1.

[0081] With eggplant extract powder alone (Material 1-2), a color change occurred after 3 hours, and after 8 hours, high moisture absorption was observed, aggregation and solidification were observed, and the color change progressed and became darker. As with eggplant extract powder alone, compositions with dextrin added to eggplant extract (Comparative Samples 1 and 3) and compositions with cellulose added to eggplant extract (Comparative Samples 2 and 4) progressed in aggregation and color change over time.

[0082] On the other hand, the hot-air-dried eggplant fruit (Material 2) and freeze-dried eggplant fruit (Material 3-2) showed little change over time and were in very good condition. Furthermore, the edible compositions in which eggplant fruit was added to eggplant extract (Samples 1 to 6, Samples 11 to 16) also showed little change over time and were in very good condition. Furthermore, edible compositions containing eggplant extract and isomaltooligosaccharide (Sample 7, Sample 9) and eggplant extract and purple sweet potato powder (Sample 8, Sample 10) showed less aggregation and color change than dextrin or cellulose (comparison 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 isomaltooligosaccharide, and were able to maintain a good condition. Although the color of Sample 8 appears darker in Figure 1, this is due to the coloring of the purple sweet potato, and does not mean that the edible composition has undergone a color change.

[0083] [Table 3-1]

[0084] In addition, the composition in which indigestible dextrin was added to eggplant extract showed results equivalent to those of comparative samples 1 and 3, which also contained dextrin. The compositions in which fructooligosaccharides or inulin were added to eggplant extract were inferior to comparative samples 1 and 3 in terms of color change and lump formation. The compositions in which erythritol or sorbitol was added to eggplant extract underwent a significant change, becoming candy-like. [Table 3-2]

[0085] Experimental Example 2: Aggregation Measurement The degree of aggregation was measured under the following conditions using a powder tester (PT-X, manufactured by Hosokawa Micron Corporation). Measurement conditions: Sieve openings: upper sieve 355 μm, middle sieve 300 μm, lower sieve 250 μm, amplitude 1 mm, vibration time 30 seconds

[0086] 2 g of the samples obtained in the Examples and Comparative Examples were added to the upper sieve, left for 20 minutes, and then the sieves were vibrated according to the measurement conditions. The amount of powder remaining on each sieve was measured. For each sample, the tendency for clumping due to vibration was quantified. The measurement was carried out in an environment of a temperature of 22.8°C and a humidity of 52.2%. The degree of cohesion was calculated using the following formula. Coagulation degree (%) = (amount remaining on top sieve / amount of sample added + amount remaining on middle sieve / amount of sample added x 3 / 5 + amount remaining on bottom sieve / amount of sample added x 1 / 5) x 100 The results are shown in Table 4. Samples 1, 4, and 5 of the present invention had a lower degree of aggregation than Comparative Sample 1 to which dextrin was added, and the numerical values ​​indicated that aggregation was suppressed.

[0087] [Table 4]

[0088] Experimental example 3: Powder state measurement In order to quantify the bulk properties 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). The measured values ​​of (1), (6), (7), and (8) were used to calculate indices in relation to fluidity, and these were summed to calculate the fluidity index. The measured values ​​of (2), (3), and (9) and the fluidity index were used to calculate indices in relation to flowability, and these were summed to calculate the flowability index.

[0089] The results are shown in Table 5. No difference was observed in the fluidity index and the floodability index of the measured samples. It was confirmed that there was no significant difference in the powder state of each sample between the product of the present invention and the comparative product when the package was opened. (1) Angle of repose: The angle of the peak of the powder layer formed when the sample is allowed to fall naturally using the injection method. The angle at which the moving powder stops moving. (2) Collapse angle: The angle of a powder layer that has been collapsed by applying impact three times after forming an angle of repose. (3) Angle of difference: "Angle of repose = Angle of repose - Angle of collapse", a simple measurement to estimate the flowability (flushing property). The larger the angle of difference, the easier the powder flows, i.e., the more the aggregation is suppressed. (4) Loose bulk density: A measurement obtained by filling a sample into a cup of a specified volume and weighing it. This is the packing density of the powder when allowed to fall naturally, and is the most basic value in the powder handling process. (5) Packed bulk density: The bulk density of loose bulk material after degassing and finely packed by tapping. Generally, samples with low bulk density tend to scatter easily, meaning that aggregation is suppressed. (6) Compressibility: The ratio of loose bulk density to packed bulk density. The higher the compression, the less aggregation has progressed. Compressibility = 100 (packed bulk density - loose bulk density) / packed bulk density (7) Spatula angle: The angle of the powder layer when the spatula blade is lifted after the powder has been piled on it. This is the angle required to move the powder from a stationary state. The larger the angle, the more agglomerated the powder is. (8) Uniformity: A value calculated from d10 and d60 of the cumulative particle size distribution. When evaluating powders with strong static electricity or large particles with a relatively uniform particle size, this uniformity is used instead of the degree of agglomeration. (9) Dispersibility: Evaluates the tendency for dust to be generated. The larger the value, the more likely dust will be dispersed, and dust removal measures will be required, i.e., aggregation will be 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 bag shown in Experimental Example 1, and it was confirmed that the powder in each sample maintained approximately the same particle size. Particle size distribution was measured using a dry laser diffraction scattering method. The equipment used was a Microtrac MT3300EXII (Microtrac Bell Co., Ltd.). A laser beam was irradiated onto the powder, and particle size information was detected from the diffraction / scattering pattern, and the particle size distribution was calculated.

[0092] Conditions were: measurement time 5 seconds, dispersion pressure 100 kPa, particle shape aspherical, air dispersion, refractive index 1.00, measurement range 0.243 μm to 2000 μm. The results are shown in Table 6. As a result, all samples (before aggregation in the case of Comparative Sample 1) had similar particle size distributions, confirming that the difference in aggregation was not due to differences in particle size. Tables 4 to 6 show that the degree of aggregation was improved in the Examples compared to the Comparative Examples, despite there being no significant difference in the powder state or particle size.

[0093] [Table 6]

[0094] Experimental Example 5: Additive amount dependency test Moisture absorption evaluation (visual observation) 10 g of material 1-2 obtained in Production Example 2 was added to material 5-2 obtained in Production Example 8 in different ratios, and the mixture was thoroughly mixed for 3 minutes using a benchtop mill. The mixed samples (edible composition, comparative composition) were added to a petri dish (inner diameter 50.7 mm) in a predetermined ratio and spread over the entire surface. With the lid of the petri dish removed, the mixture was placed in an incubator (30°C, 60% RH) for 3 hours, and visually observed for changes in properties as in Experimental Example 1.

[0095] The moisture absorption of the powder was evaluated visually based on color change and solidification state, and rated on a four-point scale: no change (A), slight change (B), strong change (C), and extreme change (D). All samples (described below) were in good color change and solidification state at the time of preparation, and were rated A. The results are shown in Table 7. Table 7 also shows the evaluation results of the mixed sample obtained by mixing material 1-2 of Production Example 2 with red sweet potato powder, the mixed sample obtained by mixing material 1-2 of Production Example 2 with isomaltooligosaccharide, the sample obtained by mixing material 1-2 of Production Example 2 with crystalline cellulose, and the sample obtained by mixing material 1-2 of Production Example 2 with dextrin. Table 7 also shows the results of measuring the acetylcholine content (Ach) and potassium content (K).

[0096] While eggplant extract powder alone (Material 1-2) exhibited color changes, aggregation, and solidification due to moisture absorption, mixed samples of Material 1-2 and Material 5-2 showed suppressed color changes and solidification at mixing ratios of 95:5 to 2:98, with mixing ratios of 90:10 to 2:98 resulting in particularly good powders. 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, with mixing ratios of 90:10 to 2:98 resulting in particularly good powders. Mixed samples of Material 1-2 and isomaltooligosaccharide showed suppressed color changes and solidification at mixing ratios of 95:5 to 2:98, with mixing ratios of 70:30 to 2:98 resulting in particularly good powders. Mixing ratios are based on solid content.

[0097] On the other hand, in the sample of material 1-2 and crystalline cellulose and the sample of material 1-2 and dextrin (comparison sample), the proportions of crystalline cellulose and dextrin, respectively, were not significantly higher than those of the example samples, and color change and solidification could not be suppressed.From the above, it was concluded that the example samples, compared to dextrin and crystalline cellulose (comparison sample), could obtain good powders with suppressed color change and solidification, even with a small amount.

[0098] [Table 7]

[0099] Analysis example 1: SEM observation Scanning electron microscope (SEM) images were observed to visualize the state in which the material exhibited aggregation inhibition (Figure 2). Immediately after opening the storage bag shown in Experimental Example 1, eggplant extract powder alone (Material 1-2) was observed to be in a finely dispersed powder state, but three hours after opening, the particles aggregated and bonded together, growing into large lumps that continued to grow larger over time. The surface was observed to be flat and soft.

[0100] Next, the samples were observed using an SEM (Figure 3). For the edible compositions in which eggplant extract, eggplant fruit body, isomaltooligosaccharide, or purple sweet potato powder was added, the particles were observed to be dispersed in the same state as immediately after opening three hours after opening, and this dispersed state was maintained over time. On the other hand, for the compositions in which dextrin or cellulose was added to eggplant extract (comparison samples), the particles were observed to be aggregated and bonded together three hours after opening compared to immediately after opening, and the bonding progressed over time.

[0101] Furthermore, detailed analysis of images taken three hours after opening (Figure 4) revealed that in Samples 4 and 3, the eggplant extract particles were coated with the eggplant fruiting body, preventing the particles from sticking together. In contrast, in the case of eggplant extract powder alone (Material 1-2), the particles were found to stick together, resulting in a flat surface, as described above. Therefore, it was speculated that the eggplant fruiting body coats the eggplant extract particles, preventing them from sticking together and growing into large clumps, thereby preventing aggregation. It is believed that isomaltooligosaccharide and purple sweet potato powder also work to inhibit aggregation through a similar mechanism.

[0102] Analysis example 2: Thickness measurement (SEM analysis) A detailed comparison of eggplant fruit bodies (hot-air dried) (Material 2) and purple sweet potato powder with crystalline cellulose (Figure 5, immediately after opening the storage bag) revealed that the dried eggplant fruit bodies had a thin membrane-like or paper-like structure, while the purple sweet potato powder and crystalline cellulose had a granular structure. The particles of purple sweet potato powder were smaller than those of crystalline cellulose. Both the eggplant fruit bodies and purple sweet potato powder have structures that are significantly different from crystalline cellulose, which is thought to contribute to the inhibition of aggregation of the eggplant extract. The thickness of the membrane-like structure of the eggplant fruit bodies (Material 2) was calculated to be 0.1 μm to 0.5 μm, that of the purple sweet potato powder to be 8 μm to 40 μm, and that of the crystalline cellulose to be 100 μm to 300 μm. The eggplant fruit body (material 2) and purple sweet potato powder were found to be thinner than crystalline cellulose, which is thought to be related to their ability to coat the eggplant extract in a way that prevents it from aggregating. It is also thought that isomaltooligosaccharides have a similar effect.

[0103] Analysis example 3: Evaluation by general nutrition analysis General nutritional analysis was performed using the analytical methods shown in Table 8 for material 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. 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. The dietary fiber in isomaltooligosaccharides was determined to be 90 (g / 100g) by enzymatic HPLC, and the carbohydrate content in isomaltooligosaccharides, i.e., the carbohydrate content obtained by subtracting the dietary fiber content from the carbohydrate content, was 5 (g / 100g).

[0104] [Table 8]

Claims

1. An edible ingredient; an anti-caking agent for preventing caking of the edible ingredient or edible composition, the anti-caking agent comprising an edible plant paste or powder; the edible component comprises a water-soluble component, and the water-soluble component is derived from the fruit of eggplant (Solanum melongena); An edible composition, wherein the paste or powder of an edible plant is one or more selected from the group consisting of paste or powder of eggplant (Solanum melongena) fruit and powder of purple sweet potato.

2. An edible composition as described in claim 1, wherein the anti-caking agent comprises isomaltooligosaccharide.

3. 2. The edible composition of claim 1, wherein the edible plant is the fruit of eggplant (Solanum melongena).

4. The edible composition according to claim 1, which contains dietary fiber in an amount of 15% to 99%.

5. 2. The edible composition 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 the edible composition according to any one of claims 1 to 5, comprising crushing an edible plant, heating the plant so that the moisture content is 1% by mass or more and 93% by mass or less, and processing the plant into a paste or powder.

7. The method for producing an edible composition according to claim 6, wherein the edible plant is heated at a temperature of 60°C or higher and 100°C or lower.

8. The edible composition according to claim 1 , wherein the water-soluble component is a water extract or a hydroethanolic extract of an edible plant.

9. An edible composition as described in claim 1, wherein the water-soluble component is a water extract or a hydroethanolic extract of an edible plant, and the content of the water-soluble component is 50% by mass or more and 98% by mass or less in terms of solid content.

10. 2. The edible composition according to claim 1, wherein the edible ingredient 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.

11. 2. The edible composition according to claim 1, wherein the surface of the edible ingredient is coated with a paste or powder of an edible plant and / or isomaltooligosaccharide.

12. An edible composition as described in claim 1, wherein the edible composition is a powder and has a median diameter of 10 μm or more and 200 μm or less.

13. The edible composition is a powder, and the loose bulk density of the edible composition is 0.2 g / cm ３ 0.4g / cm or more ３ 2. The edible composition of claim 1, wherein:

14. The edible composition is a powder, and the packed bulk density of the edible composition is 0.3 g / cm ３ 0.7g / cm or more ３ 2. The edible composition of claim 1, wherein:

15. An edible composition as described in claim 1, wherein the edible composition is a powder and the compressibility of the edible composition is 40% or more and 68% or less.

16. An edible composition as described in claim 1, wherein the edible composition is a powder and has a solids concentration of 90% by mass or more and 99.5% by mass or less.

17. 2. The edible composition according to claim 1, which is prepared to contain acetylcholine at 0.5 mg / g or more and 2.5 mg / g or less and potassium at 0.9 mg / g or more and 70.0 mg / g or less.

18. The edible components are:

18. A method for producing an edible composition according to any one of claims 1 to 5 and 8 to 17, comprising an addition step of adding 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.

19. 20. A method for producing an edible composition according to claim 18, comprising obtaining an edible component using a water-soluble component obtained by extracting an edible plant with water or aqueous ethanol.

20. The method for producing an edible composition according to claim 19, comprising adjusting the ratio of carbohydrates to dietary fiber in the water-soluble component to be 1 or more and 100 or less.

21. The method for producing an edible composition according to claim 18, comprising adding 5 to 5,000 parts by mass of edible plant paste or powder and / or isomaltooligosaccharide per 100 parts by mass of the solid content of the edible component.

22. 19. The method for producing an edible composition according to claim 18, further comprising a drying step of spray-drying, freeze-drying, or hot air-drying the composition obtained after the adding step so that the solids concentration of the edible composition is 90% by mass or more and 99.5% by mass or less.

23. The method for producing an edible composition according to claim 18, further comprising a grinding step of grinding the composition obtained after the adding step.

24. A food, cosmetic, or pharmaceutical product comprising the edible composition of claim 1.

25. 1. A method for preventing caking of an edible ingredient or composition, comprising: Adding an anti-caking agent to the edible ingredients to prevent the edible ingredients or edible composition from caking, the anti-caking agent comprising an edible plant paste or powder. Including, the edible component comprises a water-soluble component, and the water-soluble component is derived from the fruit of eggplant (Solanum melongena); A method for preventing caking, wherein the paste or powder of an edible plant is one or more selected from the group consisting of paste or powder of eggplant (Solanum melongena) fruit and powder of purple sweet potato.

26. An anti-caking agent for preventing caking of an edible ingredient or an edible composition, comprising a paste of crushed eggplant (Solanum melongena) fruit or a freeze-dried powder thereof, wherein the edible ingredient is a water-soluble ingredient, and the water-soluble ingredient is derived from eggplant (Solanum melongena) fruit. Anti-caking agent.

27. ​​An anti-caking agent as described in claim 26, wherein the freeze-dried powder has a film-like structure and a minimum thickness of less than 100 μm.

28. A method for producing an anti-caking agent for preventing the caking of edible ingredients or edible compositions, wherein the edible ingredients are water-soluble ingredients, and the method comprises crushing eggplant (Solanum melongena) fruit, heating the fruit so that the moisture content is 1% by mass or more and 93% by mass or less, and forming the fruit into a paste, or freeze-drying the resulting paste into a powder.

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