FOOD MATERIAL

• Main Authors: NAKAZATO AKIO, IIDA ERIKA, WATANABE TOSHIRO, TAKEUCHI KENGO
• Format: Patent
• Language: English; Japanese
• Published: 30.04.2021
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

To provide a food material containing a flavonoid-containing composition, excellent in absorbency in a living body, and having high safety.SOLUTION: A food material contains a flavonoid-containing composition in which egg yolk and pectinase are blended, by using citrus as a raw material. Flavonoid is contained in a fruit skin itself of citrus, or in an extracted or suspended material from a fruit skin by using a solvent. The food material becomes a highly safe food material with excellent absorbency in a living body, by containing the flavonoid composition containing egg yolk.SELECTED DRAWING: Figure 1 【課題】生体における吸収性に優れ、かつ安全性が高い、フラボノイド含有組成物を含む食品素材を提供する。【解決手段】柑橘類を原料として、卵黄とペクチナーゼとが配合されたフラボノイド含有組成物を含む食品素材である。フラボノイドは、柑橘類の果皮そのもの、又は前記果皮から溶剤を用いて抽出もしくは懸濁させたものに含まれている。この食品素材は、卵黄を含むフラボノイド組成物を含むことにより、生体における吸収性に優れ、かつ、安全性が高い食品素材となる。【選択図】 図１