JP2001029008A - Food and food raw material - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain both a food and a food raw material which are a food and a food raw material containing a large amount of polyphenols that have been recently noticed to be good for the health and which contain no stimulating material such as alcohol, caffeine and yet have excellent taste and color tone. SOLUTION: The food raw material is obtained by preserving a fruit of Phyllanthus emblica L. in a seasoned syrup and heat-treating the preserved fruit. Otherwise the food raw material comprises a fruit juice obtained by pressing the fruit of Phyllanthus emblica L. This food comprises the food raw material.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to foods and food ingredients, and more particularly to foods and food ingredients containing a large amount of polyphenols which are considered to be good for health in recent years, such as alcohol and caffeine. An object of the present invention is to provide a food and a food raw material which do not contain an irritating substance and are excellent in taste and color.

[0002]

2. Description of the Related Art In recent years, attention has been paid to bioregulatory functions inherent in foods. In particular, foods containing a large amount of polyphenols such as red wine and green tea have been spotlighted for their good health. However, polyphenols contained in red wine are limited in their use as food ingredients due to their strong color, and because red wine contains a large amount of alcohol, children and the elderly or alcohol There was a drawback that a weak person could not easily take it. In addition, polyphenols derived from green tea contain stimulants such as caffeine and have the disadvantage of having a strong bitter taste. In recent years, caffeine extracted and removed from polyphenols derived from green tea is commercially available, but it is very expensive, so it can be purchased easily,
Moreover, it could not be used as a raw material for various foods.

[0003]

In view of the above-mentioned circumstances, foods and food raw materials containing a large amount of polyphenols are inexpensive and excellent in taste without containing stimulants such as alcohol and caffeine. There has been a demand for creation of foods and food ingredients that can be widely used as food ingredients.

[0004]

That is, the invention according to claim 1 provides a phyllanthus emblica (Phyllanthus emblica).
L.) The food ingredient characterized in that the fruit is pickled in a seasoning syrup and heat-treated.
The invention according to claim 3 relates to a food material comprising fruit juice obtained by pressing fruits of phyllanthus emblica (Phyllanthus emblica L.). The present invention relates to a food material comprising fruit juice obtained by squeezing a fruit, filtering and / or centrifuging the fruit.

[0005] The invention according to claim 4 relates to a food ingredient characterized by concentrating the food ingredient according to claim 2 or 3, and the invention according to claim 5 relates to the food ingredient according to claims 2 to 4. The invention according to claim 6 relates to a food material obtained by spray-drying and / or freeze-drying the material, wherein the phyllanthus emblica (Phyllanthus emblica L.)
The fruit according to any one of claims 1 to 3, characterized in that the fruit of the present invention is obtained by removing pericarp and / or seeds, and the invention according to claim 7 is characterized by blending the food ingredient according to claims 1 to 6. The present invention relates to a food characterized by the following.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, fruits and juices of phyllanthus emblica L. are used as foods and food ingredients. Phyllanthus emblica L. is a deciduous shrub belonging to the family Euphorbiaceae belonging to the genus Euphorbiaceae, and is widely distributed in China's Fuken, Yunnan, Sichuan, Taiwan, India and other countries.

[0007] Phyllanthus embrica
The fruit of B. blica L.) is about 2-3 cm in size, its skin is thin, and its pulp is green to pale yellow. It also contains a large amount of polyphenols, vitamin C, and the like, and the vitamin C content of the juice is said to be about 20 times that of orange juice.

[0008] Phyllanthus embrica
When the pulp of B. blica L.) is used as a food material, the pulp of Phyllanthus emblica L. has astringency and bitterness, so it is preferable to perform the following treatment.

First, Phylanthus emblica (Phyllant
hus emblica L.) fruit in a seasoned syrup and then heat-treated. This is Phyllanth Emblica (Phylla
nthus emblica L.) is difficult to eat raw fruit, and if a piece of raw fruit is contained in the mouth, the tongue becomes numb and paralyzed, and since this sensation persists, it cannot be eaten very much. By doing so, the astringency and bitterness of the fresh fruit can be masked. Moreover, hard fruits can be softened, which makes them easy to eat. Further, phyllanthus emblica (Phyllanthus emblica L.) fruit from which the skin and seeds have been removed can also be used as necessary. The time for soaking in the seasoning syrup is not particularly limited, but is preferably about 6 to 500 hours.
In the case of soaking for a long time, the concentration of the seasoning syrup may be gradually increased. In addition, the temperature at the time of heat treatment,
60 ° C to 130 ° C. This is because if it is less than 60 ° C., it cannot be sufficiently sterilized, and even if it is heated to a temperature higher than 130 ° C., no further effect can be expected and it is economically disadvantageous, and any case is not preferable. . Further, the heating time is not particularly limited, and the heating may be performed for a time sufficient for sterilization.

[0010] The food raw material obtained by the above-mentioned method does not contain stimulants such as caffeine, and its pulp is very soft and hardly astringent or bitter. Moreover, Phyllanthus emblica
L.) can also minimize the loss of components considered to be good for health, such as polyphenols, which are often contained in fruits. Further, it can be obtained at low cost. The phyllanthus emblica obtained in this way (Phyllanthus em
The flesh of blica L.) can be used as a food or food raw material as it is, but it can also be dried and used as a form of dried fruit.

[0011] Phyllanthus embrica (Phyllanthus em
In the case of using the juice of blica L.) as a food material, the fruit of phyllanthus emblica L. is squeezed to obtain the juice. Phylanthus emblica (Phyllanthu)
s emblica L.) fruit peels and seeds have bitterness and astringency and should be removed in advance. Further, it is preferable that the obtained juice is filtered or centrifuged to remove solids such as skin and pulp contained in the juice. This is because if the mouth contains fruit juice mixed with pericarp or pulp, the tongue becomes numb and paralyzed, and this sensation is maintained, resulting in poor taste. In addition, appearance and tongue can be improved by removing the skin and pulp. Furthermore, when the filtration and the centrifugation are repeatedly performed in combination, the pericarp and pulp can be sufficiently removed.

The juice obtained by the above method can be used as it is as a food or a food raw material. However, it can be concentrated and used as a concentrated juice or a juice paste, or can be dried and used as a dry powder. As a method for concentrating fruit juice, vacuum concentration is preferably used because it is economically excellent. Also, as a method of drying the juice,
Spray drying, freeze drying and the like can be exemplified, but not particularly limited. Furthermore, a concentrated fruit juice or fruit paste obtained by concentration under reduced pressure may be dried by spray drying or freeze drying to obtain a dry powder.

The food material derived from the juice of phyllanthus emblica L. obtained in this way contains no stimulants such as caffeine and, moreover, contains health factors such as polyphenols and vitamin C. It contains many good components and can be obtained at low cost. In addition, the color tone of the juice, juice concentrate, and juice powder are all light brown to brown, and therefore, only by mixing a small amount with the juice or syrup of other fruits, the flavor of the juice or syrup of other fruits or A food containing a large amount of polyphenols can be obtained without impairing taste or color.

The food raw material according to the present invention can be used as it is as a food, but it can be fermented milk, jelly, ice cream, potato chips, chewing gum, drinks,
It can be blended with any food such as canned and yogurt. In addition, the blending amount is not particularly limited, but in the case of a food material using fruit juice of phyllanthus emblica L., the dry weight is preferably 0.1 to 20% by weight.

[0015]

The present invention will be described below in detail with reference to examples. However, the present invention is not limited at all by the following examples.

Example 1 Fruit 1 of phyllanthus emblica L. from which the skin and seeds were removed
Example 1 was prepared by immersing 1 kg of a syrup having the composition shown in Table 1 in 1 kg of a seasoning syrup and then heating at 121 ° C. for 5 minutes.
Sample.

[Table 1]

(Example 2) Philanthus emblica (Ph
yllanthus emblica L.) was washed with water, squeezed, and centrifuged to obtain phyllansus emblica (Ph
(yllanthus emblica L.) was used as a sample in Example 2.

Example 3 1.2 kg of juice powder of phyllanthus emblica (Phyllanthus emblica L.) obtained by spray-drying 10 kg of fruit juice obtained in the same manner as in Example 2 was used as a sample of Example 3. And

(Comparative Example 1) Comparative Example 1
Sample.

Comparative Example 2 A powder containing 30% by weight of a commercially available green tea polyphenol was used as a sample of Comparative Example 2.

[0021]

[Test example] [Test example 1: Measurement of polyphenol content] (Test method) Preparation of various reagents Iron tartrate reagent: 100 g of ferrous sulfate heptahydrate and 500 mg of sodium potassium tartrate were dissolved in water and 100 ml
And Phosphate buffer: A 1/15 M disodium hydrogen phosphate solution and a 1/15 M potassium dihydrogen phosphate solution are mixed to obtain a pH.
Adjusted to 7.5. Ethyl gallate standard solution: 5 to 25 mg / 100 g of ethyl gallate recrystallized from water and dried at 100 ° C. for 1 hour
Five types of 5 ml aqueous solutions were prepared every 5 mg. Preparation of Calibration Curve 5 ml of the above-prepared 5 kinds of ethyl gallate standard solutions, 5 ml of iron tartrate reagent and 15 ml of phosphate buffer
Was added. Next, the absorbance at 540 nm of each of the prepared solutions was measured using a control example prepared similarly using water instead of the ethyl gallate standard solution. The absorbance at each concentration of ethyl gallate was plotted to prepare a calibration curve. Measurement of Polyphenol Content To 5 ml of the aqueous solution of each sample of Examples 1 to 3 and Comparative Example 1, 5 ml of iron tartrate reagent and 15 ml of phosphate buffer were added. Next, the absorbance at 540 nm of each of the prepared sample solutions was measured using a control solution similarly prepared using water instead of the aqueous solution of each of the samples of Examples 1 to 3 and Comparative Example 1. Based on the prepared calibration curve, the content of polyphenols was measured as the amount of ethyl gallate. still,
The concentrations of the aqueous solutions of the samples of Examples 1 to 3 and Comparative Example 1 were as follows:
It was appropriately adjusted so that the absorbance was within the range of the prepared calibration curve. The results are shown in Table 2 below.

Test Example 2: Measurement of Caffeine Content (Test Method) The caffeine content of the samples of Examples 1 to 3 and Comparative Example 1 was measured by liquid chromatography. The measurement conditions were as follows: ZORBAXODS4.
6 mm × 25 cm, 10% acetonitrile aqueous solution as a developing solvent, flow rate 1 ml / min. , Detection wavelength 28
It was set to 0 nm. Table 2 shows the results and the color tone of each sample.

[Table 2]

From the results shown in Table 2, Examples 1 to 3 have a high polyphenol content, and their colors are light brown to brown, so that they can be used for many foods. In addition, caffeine and alcohol were not contained, and when the taste was confirmed, there was almost no astringency or bitterness, and the aftertaste was refreshing. On the contrary,
It can be seen that Comparative Example 1 contains an alcohol and has a much lower polyphenol content than Examples 1 or 2. The polyphenols contained in Comparative Example 1 have a strong reddish purple color, and their use is limited in terms of color. Comparative Example 2 contains a large amount of polyphenols, but contains a large amount of caffeine, which is a stimulant. When the taste of Comparative Example 2 was confirmed, the astringency was strong and the astringency remained as an aftertaste.

Hereinafter, examples of blending of foods containing the food ingredients according to the present invention will be described. (Formulation Example 1)

[Table 3]

(Formulation Example 2)

[Table 4]

(Formulation Example 3)

[Table 5]

[0027]

As described in detail above, the first aspect of the present invention relates to a phyllanthus emblica (Phyllanthus emblica).
L.) is a food material characterized by being pickled in a seasoning syrup and heat-treated. It is soft, has no astringency or bitterness, and is inexpensive. can do. In addition, since it contains a large amount of polyphenols, it has good health, and since it does not contain stimulants such as caffeine, it is possible to obtain an excellent effect that children and the elderly can ingest it with confidence.

[0028] The invention according to claim 2 relates to a food material characterized by comprising a fruit juice obtained by pressing the fruit of Phyllanthus emblica L.
The invention according to claim 3 is based on Phylassus emblica (Phyl
lanthus emblica L.) after pressing, filtering and / or
Alternatively, the present invention relates to a food raw material characterized by being composed of fruit juice obtained by centrifugation, and can be used as a food raw material in a wide field because of its excellent taste and color tone. In addition, since it contains a large amount of polyphenols, it has good health, and since it does not contain stimulants such as caffeine, it is possible to obtain an excellent effect that children and the elderly can ingest it with confidence.

The invention according to claim 4 relates to a food material characterized by concentrating the food material according to claim 2 or 3, and the invention according to claim 5 relates to the food material according to claims 2 to 4. Since the present invention relates to a food material characterized by being obtained by spray-drying and / or freeze-drying the raw material, it has an excellent effect that a large amount of healthy polyphenols can be ingested even with a small amount of use. it can.

The invention according to claim 6 relates to the food raw material according to any one of claims 1 to 3, wherein the fruit of the phyllanthus emblica (Phyllanthus emblica L.) is obtained by removing the skin and / or seeds. Because
By removing the portions having astringency and bitterness in advance, an excellent effect that bitterness and astringency can be extremely reduced can be achieved.

The invention according to claim 7 relates to a food characterized by comprising the food ingredients according to claims 1 to 6, so that polyphenols which are excellent in taste and color tone and which are good for health are provided. It can be a food containing a large amount.

──────────────────────────────────────────────────の Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat ゛ (Reference) A23L 2/02 A23L 2/00 F (72) Inventor Shinichi Matsumura 3-5-20 Tagawa, Yodogawa-ku, Osaka-shi F-term (reference) in Inabata Corporation 4B014 GB06 GB08 GG07 GK05 GL03 4B016 LC07 LG01 LG10 LK04 LK08 4B017 LC03 LG01 LK08 LK12 LL01 LP01 LP03 4B018 MD52 ME06 MF01 MF04 MF06 4B069 AA01 AB01 DA11 DA08 DA

Claims (7)

[Claims] 1. A phyllanthus emblica (Phyllanthus)
emblica L.) is a food ingredient characterized by being pickled in a seasoning syrup and heat-treated. 2. The phyllanthus emblica (Phyllanthus)
emblica L.), a food material characterized by being composed of juice obtained by pressing the fruit. 3. A phyllanthus emblica (Phyllanthus)
emblica L.), which is obtained by squeezing the fruit, and then filtering and / or centrifuging the fruit juice. 4. A food material obtained by concentrating the food material according to claim 2 or 3. 5. A food material obtained by spray-drying and / or freeze-drying the food material according to claim 2. 6. The phyllanthus emblica (Phyllant)
4. The food material according to any one of claims 1 to 3, wherein the fruit of Hus emblica L.) is obtained by removing pericarp and / or seeds. 7. A food comprising the food raw material according to claim 1 incorporated therein.