JP2001103918A - Method for improving gustatoriness and gustatoriness- improved persimmon juice preparation - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a means for improving the astringent taste or the like of persimmon juice and enabling persimmon juice to be easily taken as a food, and to obtain the subject gustatoriness-improved persimmon juice preparation. SOLUTION: This means for improving the gustatoriness of a persimmon juice comprises mixing preferably >=10 wt.% of a starch hydrolyzate with a molecular weight of 1,000-2,000 into a persimmon juice to dissolve it in the juice followed by drying the resultant mixture through e.g. spray drying method to obtain persimmon juice powder which is utilized as the other objective persimmon juice preparation.

Description

DETAILED DESCRIPTION OF THE INVENTION

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for improving the taste, such as the astringency and astringency of persimmon astringent, by adding a starch hydrolyzate to persimmon astringent, and to a persimmon astringent preparation having an improved taste. It is.

[0002]

2. Description of the Related Art Persimmon astringent has been used as an antiseptic and preservative since ancient times, and as a depressant to prevent cloudiness that occurs during the transportation, storage and sale of paint for barrels, nets and umbrellas, and sake. .

[0003] In addition, as a folk medicine, it is used as a neutralizing agent for burns and poisonous snake protein poison, or taken orally.
It has been reported to exhibit pharmacological effects such as blood pressure lowering effects.

However, when persimmon juice is taken orally, the organic acid odor is strong and its use range is limited. However, the present inventors mixed water-soluble polysaccharide with persimmon juice and dried by heating. Succeeded in removing the off-flavor of persimmon juice (Japanese Patent Application No.
296231).

[0005] In addition, astringency, astringency and the like caused by tannins have been a problem when taking persimmon juice. In order to remove such astringency, a reaction with a protein such as casein has been attempted. However, in this method, water-insoluble substances are formed, and methods such as spray-drying cannot be adopted. In addition, the degree of taste improvement was not sufficient.

[0006]

SUMMARY OF THE INVENTION It is an object of the present invention to improve the astringency of persimmon astringent used in foods, so that the amount of persimmon astringent used and the range of use are limited by the inherent astringency. And to expand applications.

[0007]

Means for Solving the Problems The taste improving method and the taste improving persimmon astringent preparation provided by the present invention have a molecular weight of 1 persimmon astringent.
After mixing and dissolving 000 to 2,000 starch hydrolysates, a method such as spray drying or vacuum drying is performed.

The taste-improved persimmon astringent preparation provided by the present invention is obtained by drying a mixture of persimmon astringent 1 and a starch hydrolyzate having a molecular weight of 1000 to 2000 by weight of 10% or more by the method of the present invention. Things.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The persimmon astringent used in the present invention is an immature persimmon having a diameter of about 3 to 5 cm (scientific name: Diospyros K).
aki Linn. ) Is a liquid obtained by fermentation, and contains a polymerized condensed tannin as a main component.
This condensed tannin is commonly called persimmon tannin. This persimmon tannin binds strongly to the protein to form a precipitate,
It has the property of developing color by reacting with iron, and is soluble in water, ethanol and methanol, but hardly soluble in n-butanol, isopropanol, acetone and ethyl acetate.

[0010] Persimmon astringent, after squeezing the persimmon, take out only the liquid part, add yeast having carbohydrate degrading enzyme, ferment for 3 to 10 days, and aged this fermented liquid for 1 to 4 years Having a solid content of about 8 to 12% by weight,
Persimmon tannin content is about 4-7% by weight.

[0011] The starch hydrolyzate referred to in the present invention is, for example, a starch obtained from a potato, flour, corn, tapioca or the like as a raw material, which is hydrolyzed with an enzyme or an inorganic acid to a molecular weight of 1,000 to 2,000. It is mainly composed of

A starch hydrolyzate having a molecular weight of 1,000 or less has almost no effect of improving the taste of persimmon astringent, and a starch hydrolyzate having a molecular weight of 2,000 or more has a slight improvement effect but is not a sufficient effect. . A starch hydrolyzate having a molecular weight of 2,000 or more has poor solubility in water, and is difficult to use in the present invention in terms of handling.

[0013] The starch hydrolyzate is at least 10% by weight, preferably 10% by weight, based on persimmon astringency to be taste-improved.
To 200% by weight and thoroughly mixed and dissolved.
When the starch hydrolyzate is added in a large amount, a liquid obtained by dissolving the starch hydrolyzate in water and persimmon juice may be mixed.

The solution of persimmon astringent and starch hydrolyzate is dried directly or, if necessary, concentrated and then dried.

As a drying method, any method such as heating vacuum drying, freeze drying, hot air drying and spray drying can be used, but spray drying is preferable in consideration of cost and powdering in a later step.

The dried persimmon astringent obtained in this way is a preparation which hardly exhibits the astringent or astringent taste peculiar to the original persimmon astringent and does not cause any discomfort to humans when taken orally.

Further, after taking the taste-improved persimmon astringent powder to which the method of the present invention has been applied, starch hydrolyzate is easily digested in the digestive tract and exhibits the original pharmacology of persimmon astringent.

The persimmon juice with improved taste of the present invention can be used in various forms such as granules, tablets, powders, chewables and capsules. In addition, it can be used for antibacterial materials, deodorant materials, and bitter materials. Furthermore, it can be used for foods and confectionery. For example, bread,
It can be easily used for chewing gum, candy, gummy, jelly, tablet confectionery and the like.

[0019]

The present invention will be described below with reference to examples and use examples, but the present invention is not limited to these examples. The persimmon juice used in this example was a commercially available persimmon juice having a solid content of 10%.

Production Example 1 Average molecular weight 1500 (trade name: Paindex No.
2, 50 g of Matsutani Chemical Industry Co., Ltd.) is dissolved in 500 ml of water, put into a dialysis membrane having a molecular weight cut off of 1,000 (trade name: Spectra / Pore CE, MW1000, manufactured by Medicinal Industry), and dialyzed in running tap water for 48 hours. The solution in the membrane was concentrated under reduced pressure, and dried under vacuum. 5 g of dried dialysis solution was mixed and dissolved in 50 g of persimmon astringent, dried under reduced pressure, and then vacuum-dried and pulverized to obtain 9.3 g of a powdered persimmon astringent preparation.

Production Example 2 Average molecular weight 2000 (trade name: Paindex No.
1, 50 g of Matsutani Chemical Industry Co., Ltd.) was dissolved in 1000 ml of water, and put into a dialysis membrane having a molecular weight cutoff of 2,000 (trade name: Spectra / Pore CE, MW2000, manufactured by Medicinal Industry). The dialysis was performed twice (temperature 5 ° C., 10 hours, three times), and the outer solution of the dialysis was concentrated under reduced pressure and then dried under vacuum. 5 g of dried dialysis solution was mixed and dissolved in 50 g of persimmon astringent, dried under reduced pressure, and vacuum-dried / pulverized to obtain 9.6 g of a powdered persimmon astringent preparation.

Production Example 3 1 kg of persimmon astringent as starch hydrolyzate, average molecular weight:
200 g of 1500 (commercial name: Paindex No. 2, manufactured by Matsutani Chemical Industry Co., Ltd.) was mixed and dissolved, and spray-dried with a spray dryer at 165 ° C. to obtain 284 g of a powdered persimmon astringent preparation.

Production Example 4 1 kg of persimmon persimmon as starch hydrolyzate, average molecular weight:
200 g (Paindex No. 1, manufactured by Matsutani Chemical Industry Co., Ltd.) was mixed and dissolved, and spray-dried with a spray drier at 165 ° C. to obtain 280 g of a powdered persimmon astringent preparation.

Comparative Production Example 1 1 kg of persimmon astringent was converted to a starch hydrolyzate with an average molecular weight of 6
50 (Paindex No. 3, manufactured by Matsutani Chemical Industry Co., Ltd.) 2
00 g was mixed and dissolved, and spray-dried at 165 ° C. to obtain 281 g of dry powder.

Production Comparative Example 2 1 kg of persimmon astringent was converted to a starch hydrolyzate with an average molecular weight of 2
000 (Paindex No. 1, manufactured by Matsutani Chemical Industry Co., Ltd.)
70 g were mixed and dissolved, and spray-dried at 165 ° C. to obtain 111 g of a dry powder.

Test Example 1 Test for Confirming Taste Improvement Using the persimmon astringent preparations produced in Production Examples 1 to 4 and Comparative Production Examples 1 and 2, a test was conducted for masking of astringency. The panelists consisted of 5 males and 5 females aged 18 to 55, each containing 0.5 g of the test powder directly in their mouth and dispersing in the mouth with saliva to confirm the taste. Is strong (has a strong taste), "astringent taste and astringent taste are felt (feel the taste)", and "no astringent taste and astringent taste (no taste)".

[0026]

As is clear from the above results, a persimmon juice preparation obtained by mixing and dissolving 10% by weight or more of a starch hydrolyzate having a molecular weight of 1,000 to 2,000 with respect to persimmon astringent was dried.
The taste was improved.

Formulation Example 1 A tablet-shaped health food was produced according to a conventional method. Powdered sugar 100 g Dextrin 80 g Monoglycerin fatty acid ester 20 g Powdered persimmon juice preparation of Production Example 3 100 g

Blending Example 2 A candy containing a persimmon astringent formulation was produced according to a conventional method. Granulated sugar 65 g Enzymatic saccharified starch syrup 35 g Cyclodextrin 0.5 g Flavor 0.1 g Powder persimmon astringent preparation of Example 4 1 g Water 20 g

Formulation Example 3 A chewing gum containing a persimmon astringent formulation was produced according to a conventional method. Chewing gum base 20 g granulated sugar 50 g starch syrup 15 g softening agent 5 g flavoring 0.1 g powdered persimmon astringent preparation of Example 2 1 g

[0031]

According to the present invention, a persimmon astringent preparation with improved astringency and astringency specific to persimmon astringent is provided, thereby making it possible to use it in a wider range of foods than before.

Claims (2)

[Claims] 1. A method for improving the taste of persimmon astringent, comprising mixing and dissolving a starch hydrolyzate having a molecular weight of 1,000 to 2,000 with persimmon astringent, followed by drying. 2. The persimmon astringent has a molecular weight of 1,000 to 200.
No. 0 starch hydrolyzate of 10% by weight or more is mixed and dried, and then dried to improve taste. [0001]