METHOD FOR PRODUCING STABLE ACTINIDIA DELICIOSA POWDER WITH HIGH LEVEL BIOACTIVE ACTINIDIN ENZYME
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IPC분류정보
국가/구분
United States(US) Patent
공개
국제특허분류(IPC7판)
A61K-036/185
A61K-038/48
출원번호
17166515
(2021-02-03)
공개번호
20210322500
(2021-10-21)
발명자
/ 주소
McIntosh, Craig Lachlan
Pohatu, Raumiria
출원인 / 주소
Waitaki Biosciences
인용정보
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초록▼
A method for producing stable and bioavailable Actinidia deliciosa powder from kiwifruit, including drying kiwifruit pulp to form dried pulp, separately drying kiwifruit skin to form a dried skin, measuring the insoluble fiber content of the dried pulp and the dried skin, and making a blend by addin
A method for producing stable and bioavailable Actinidia deliciosa powder from kiwifruit, including drying kiwifruit pulp to form dried pulp, separately drying kiwifruit skin to form a dried skin, measuring the insoluble fiber content of the dried pulp and the dried skin, and making a blend by adding the dried skin to the dried pulp in an amount to obtain an insoluble fiber content of 10-15% in the blend. The Actinidia deliciosa powder is free of artificial additives, anti-caking agents, or flow agents and has a moisture content of less than about 2.5%.
대표청구항▼
1. A method for producing stable and bioavailable Actinidia deliciosa powder from kiwifruit, comprising: drying kiwifruit pulp to form dried pulp;separately drying kiwifruit skin to form a dried skin;measuring insoluble fiber content of the dried pulp and the dried skin; andforming a blend by blendi
1. A method for producing stable and bioavailable Actinidia deliciosa powder from kiwifruit, comprising: drying kiwifruit pulp to form dried pulp;separately drying kiwifruit skin to form a dried skin;measuring insoluble fiber content of the dried pulp and the dried skin; andforming a blend by blending the dried skin and dried pulp by adding the dried skin to the dried pulp in an amount to obtain an insoluble fiber content of 10-15% in the blend. 2. The method of claim 1, wherein the kiwifruit pulp is freeze-dried using radiant heat. 3. The method of claim 2, wherein the freeze-drying of the kiwifruit pulp comprises the steps of: a first stage at 30° C. for 60 minutes,a second stage at 50° C. for 250 minutes,a third stage at 60° C. for 580 minutes,a fourth stage at 50° C. for 1320 minutes,a fifth stage at 40° C. for 640 minutes, anda sixth stage at 30° C. for 30 minutes; or the steps of a first stage at 30° C. for 55 minutes,a second stage at 40° C. for 80 minutes,a third stage at 50° C. for 2260 minutes,a fourth stage at 40° C. for 455 minutes, anda fifth stage at 30° C. for 30 minutes. 4. The method of claim 3, wherein the kiwifruit pulp is freeze-dried under vacuum at a pressure between 45 Pa (0.00045 Bar) to 20 Pa (0.0002 Bar). 5. The method of claim 1, wherein the dried pulp has a water activity of less than about 0.3 or a moisture level of less than about 2.5%. 6. The method of claim 1, wherein the dried pulp has an enzyme activity of at least 150,000 AU/g. 7. The method of claim 1, further comprising forming a minced kiwifruit pulp by mincing the kiwifruit pulp at a temperature of less than about −18° C. before drying the pulp. 8. The method of claim 7, further comprising blast freezing the minced kiwifruit pulp to a temperature of less than about −30° C. in a period of less than about 3 hours. 9. The method of claim 8, further comprising maintaining the minced kiwifruit pulp at a temperature of less than about −30° C. for at least 4 hours before freeze-drying the kiwifruit pulp. 10. The method of claim 9, wherein the minced kiwifruit pulp is maintained at a temperature of less than about −30° C. for from about 10 to about 14 hours. 11. The method of claim 1, wherein the kiwifruit skin is freeze dried using conductive heat. 12. The method of claim 11, wherein the freeze drying of the kiwifruit skin comprises: a first stage at 10° C. for 180 minutes;a second stage at 70° C. for 1020 minutes;a third stage at 60° C. for 420 minutes; anda fourth stage at 50° C. for 90 minutes. 13. The method of claim 12, wherein the kiwifruit skin is freeze dried under vacuum at a pressure less than 0.002 Bar. 14. The method of claim 1, wherein dried skin has a water activity of less than about 0.2 or a moisture level of less than about 1%. 15. A stable and bioavailable Actinidia deliciosa powder, comprising a blend of: dried kiwifruit pulp;dried kiwifruit skin; andwherein the blend has an insoluble fiber content of 10-15%. 16. The powder of claim 15, wherein the blend has an actinidin enzyme activity of at least about 100,000 AU/g. 17. The powder of claim 15, having a moisture content of less than about 4%, a water activity of less than about 0.2, a protein content of about 3-6%, a fat content of less than about 1.5%, a residual ash content on ignition content of less than about 5%, a total carbohydrates content of at least about 60%, and an actinidin enzyme activity of greater than 50,000 AU/g. 18. A composition comprising the powder of claim 15, wherein the composition is in the form of a tablet or capsule. 19. The composition of claim 18, wherein the composition is free of artificial additives, anti-caking agents, or flow agents. 20. The composition of claim 18, wherein the composition is substantially free of cellulose and silica.
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