Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/52065
標題: 發展休閒保健食品之可行性
Feasibility of the development of functional confectionery
作者: 蘇嫆嫆
Su, Jung-Jung
關鍵字: health food;健康食品;confectionery;functional confectionery;functional food;health benefit;oligosaccharide;intestinal health assessment;休閒食品;休閒保健食品;保健食品;保健功效;寡醣;改善腸道健康評估
出版社: 食品暨應用生物科技學系所
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摘要: 
本研究共分為兩章,第一章的主軸是探討休閒食品在我國成為健康食品的可行性,並針對三大部份進行分析討論。首先針對世界各國(如:美國、加拿大、日本、歐盟、中國等)與國內,對於保健類食品的定義、法規及發展等,進行整理及分析。研究發現,雖然各國對保健類食品的定義及使用的名詞依文化背景之不同而有所差異,但大致上皆有適合特定族群、提供特定營養成分、調節生理機能、促進健康等共同特性。在對保健類食品的法規上,審核方式大致分為個案審查及規格標準等方式,並主要針對產品功效宣稱及有效成分含量進行規範,產品不得宣稱具有療效,而有效成分含量則不得低於標準值。而各地保健類食品的發展上,多以宣稱具腸道保健功效的乳製品作為保健食品市場的先趨產品,並隨著生活飲食型態的改變陸續發展出多樣化的保健食品。本章研究的第二部份為整理分析現今休閒食品的消費群及發展趨勢,本研究發現大多數消費者在幼兒時期便有了吃零食的習慣,並以方便性高的休閒食品為主要項目,而對於休閒食品的選擇,依據年齡、性別的不同會有所差異,女性多選擇甜食或較健康的品項(如:蛋糕、脫水乾果等),男性則多選擇鹹口味的休閒食品(如:洋芋片)。在休閒食品的發展上,由於現代人逐漸重視整體飲食健康,因此也發展出休閒保健食品的新概念,休閒食品業者陸續開發出低脂無糖的餅乾或巧克力、以烘烤取代油炸的洋芋片、功能性糖果等結合休閒與健康概念的產品,給予消費者新的選擇,同時創造出另一個新的市場。
第一章的第三部分則針對我國對健康食品的定義及法規,以及結合前半章分析的結果,來評估休閒食品成為健康食品的可行性。研究發現由於國內在健康食品的審核上主要是針對產品的功效宣稱作規範,產品功效經科學實驗證實或特殊成分含量符合規格標準者,皆可向主管機關申請審核並取得許可證;法規中無對產品種類、型態等方面做規範。因此,就法理上而言,以及依休閒保健食品近年來在國際間發展蓬勃的趨勢來看,不同型態的休閒食品若具有明確的保健功效及食用安全性等依據,經由主管機關的審核,理應與現有健康食品擁有同樣的機會成為國內健康食品的一員,提供消費者和健康食品市場更多新的選擇。
第二章的研究是針對透過開發一糖果類的休閒保健食品,並進行保健功效評估為本整體研究提供更確實的科學依據。由於腸道保健為現今保健食品市場主要功效宣稱之ㄧ,而功能性寡醣為常被使用於腸道保健的素材,因此本研究選擇木寡糖及菊糖結合軟糖,製作出oligo-軟糖樣品後,以動物實驗進行功能性評估。研究發現小鼠經餵食oligo-軟糖後,其糞便中的水分含量增加,同時亦能保有功能性寡醣增加腸道總乳酸菌含量的保健功效;此外,糞便中的pH值、黏液素酶活性及β-葡萄糖醛酸酶活性等皆有下降的趨勢。因此,由實驗結果推測,攝食oligo-軟糖具有改善腸道環境、增加腸道保護作用及促進腸道健康的潛力。本研究將功能性素材結合休閒食品之功能性評估結果,期望能作為國內開發休閒保健食品之參考。

The present study was divided into two chapters. The first chapter was to study the feasibility of developing functional confectionery products as health food in Taiwan. The main theme of this chapter was divided into three parts. The first part was to evaluate and analyze the definition, regulation, and development of functional food in Taiwan and other countries. Various countries may use different terms and definitions in managing functional food regarding to their own cultures. However, there were some common points in their development of functional food, such as fitting specific health uses, providing specific ingredients, regulating physiological function, and improving health. The inspection mode of functional food included individual inspection and establishment of criteria standards. Functional food is not allowed to claim on treating or remedying human disease, and the level of effective ingredients should not be less than the standard as stated. In respect of the functional food development in many countries, dairy product carrying an intestinal health claim was used to be the first functional product being launched, and more diversified products were then developed depending on the changes in local life style. The second part was to study and analyze the market and consumer trends of confectionery products. It was found that many people have developed the habit of eating confectionery between meals since childhood. The selection of confectionery items would be varied with age and sex. Women tended to choose sweet or healthy items such as cake and dried fruits However, men preferred salty confectionery like potato chips. An idea of ‘functional confectionery' was born due to the fact that consumers have paid much attention to health in whole diet. Many functional confectionery products have been made with a combination of pleasure and healthfulness.
In the third part of the chapter one, the feasibility of developing functional confectionery as health food in Taiwan was assessed and evaluated. Since the application of health food permit in Taiwan mainly focused on the scientific assessments of different health care effects, the format of the products was not confined to any particular forms. According to the regulation and the trends of functional confectionery, there may be an opportunity for the functional confectionery to be developed as a health food in Taiwan.
The second chapter was to assess the health care effect of a functional confectionery (oligo-soft candy) which was specifically made for this study. Intestinal health is the most common health claim in the functional food market, and functional oligosaccharides were often used in different intestinal health-related products. In this study, in vivo intestinal health promoting effect of xylooligosaccharide- and inulin-soft candy was investigated in mice. The administration of oligo-soft candy effectively (p<0.05) increased the fecal moisture content and total lactic acid bacteria number. Furthermore, the consumption of oligo-soft candy could decrease the fecal pH value and mucinase and β-glucuronidase activities. These results suggested that the adequate consumption of oligo-soft candy is beneficial to intestinal health. All these findings could be useful for the understanding of the potential health benefits of functional confectionery as well as the development of functional confectionery in Taiwan.
URI: http://hdl.handle.net/11455/52065
Appears in Collections:食品暨應用生物科技學系

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