JP2001299269A - Phosphate activity inhibitor and seasoning utilizing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a safe, and effective generally used phosphatase activity inhibitor and a seasoning from it. SOLUTION: Phosphatase activity inhibiting effect is found in a seed and/or an extract of heat-treated edible sesames and the seed and/or the extract is used as the phosphatase activity inhibitor.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a safe and effective method for preventing 5'-ribonucleotides, which are umami components, from being degraded by phosphatase contained in raw food materials or fermented foods to deteriorate the taste. It relates to a high phosphatase activity inhibitor.

[0002]

2. Description of the Related Art 5'-ribonucleotides such as inosinic acid (hereinafter referred to as IMP) known as an umami component of bonito and guanylic acid (hereinafter referred to as GMP) as an umami component of shiitake mushrooms are important components of the taste of food. It is a well-known ingredient in processed foods as a seasoning that is indispensable to processed foods due to its synergistic effect of umami with glutamic acid.

On the other hand, it is also well known that phosphatase contained in raw food materials and fermented foods dephosphorylates the 5'-phosphate and loses its function. Conventionally, as a method of preventing dephosphorylation of phosphatase, food is frozen and refrigerated to weaken the activity of the enzyme,
A method of heating a food material to deactivate an enzyme and then adding a nucleic acid seasoning has been adopted.

[0004] As a phosphatase activity inhibitor, a precipitate obtained by adding a non-hydrophilic organic solvent to a hydrophilic organic solvent extract of dogwood (Japanese Patent Publication No. 45-1826)
No. 3), a precipitate obtained by adding a non-hydrophilic organic solvent to a hydrophilic organic solvent extract of Sangisoruba office naris linne (JP-B No. 45-20542), a hydrophilic organic solvent extract of lingonberry leaves And a precipitate obtained by adding a non-hydrophilic organic solvent to the mixture (Japanese Patent Publication No. 45-20544) and Cinnammom Cassia Nice (Japanese Patent Publication No. 45-20).
No. 545), leaves of Uncabillia Gambir Roxburgh (JP-B No. 45-20546), seeds of areca nut (JP-B No. 45-20747), and the like. As a thing,
Disclosed are grape skin (JP-A-02-84141), tea extract (WO95 / 0448), sludge produced from the tea beverage production process (JP-A-08-266870), and immature apples (JP-A-09-74994). Have been.

[0005] However, it is impossible to freeze or refrigerate all raw food ingredients including phosphatase to produce processed food while keeping the temperature low, from the viewpoint of equipment and cost. There were problems such as freeze denaturation and insufficient suppression of phosphatase.

[0006] In addition, a method of deactivating phosphatase by heating in advance is, for example, in the case of foods having extremely poor heat conductivity such as miso, the activity of phosphatase remains partially even when heated. However, there is a disadvantage that the commercial value is significantly reduced due to excessive heating.
On the other hand, among the conventionally disclosed phosphatase activity inhibitors, special plants or their extracts are questionable in terms of safety when used for food and are very expensive.

[0007] In addition, conventionally disclosed relatively close to general foods or extracts thereof are high in safety, but have a low inhibitory effect on phosphatase, and cannot be said to be sufficient for practical use. Ingredients such as tea and apple have a strong flavor, which hinders the subtle flavor inherent in foods.
It was not a versatile phosphatase activity inhibitor.

[0008]

SUMMARY OF THE INVENTION An object of the present invention is to develop a phosphatase activity inhibitor which is safe and effective and which is versatile.

[0009]

Means for Solving the Problems As a result of intensive studies to solve the above problems, the inventors have found a strong phosphatase activity inhibitory effect on heat-treated edible sesame seeds, and completed the present invention. That is, the present invention provides (1)
Phosphatase activity inhibitor comprising heat-treated edible sesame seeds and / or an extract thereof, (2) phosphatase activity comprising heat-treated edible sesame seeds deoiled and / or an extract thereof An inhibitor, (3) a phosphatase activity inhibitor according to (1) or (2), wherein the phosphatase activity inhibitor is subjected to a deodorizing treatment, and (4) edible sesame is even gold (1) to (3). A phosphatase activity inhibitor according to (5), (1) to
(4) A method for producing a phosphatase activity inhibitor, comprising extracting the edible sesame seed according to any one of (4) with an alcohol-containing solvent, cooling the extract vapor, and distilling the extract. (6) Meat Inhibits the enzyme activity of phosphatase derived from foods such as vegetables, miso and soy sauce (1)
And (4) causing the phosphatase activity inhibitor according to any one of (1) to (4) to act on a seasoning, wherein the phosphatase activity inhibitor comprises heat-treated edible sesame seeds and / or an extract thereof. (8) A taste characterized by allowing the phosphatase activity inhibitor according to any one of (1) to (4) to act on meat, vegetables, miso, and soy sauce. (9) adding the phosphatase activity inhibitor according to any one of (1) to (4) to a food seasoned with a seasoning containing an umami component of 5 'ribonucleotide. Characteristic taste deterioration prevention method, (10) (1)
(11) A seasoning comprising the phosphatase activity inhibitor according to any one of (1) to (4) and 5 ′ ribonucleotide,
A processed food containing the phosphatase activity inhibitor according to any one of (1) to (4) and a seasoning containing 5 'ribonucleotide.

Hereinafter, the present invention will be described in detail. The phosphatase of the present invention refers to inosinic acid, guanylic acid, and adenyl among enzymes contained in raw food material raw materials such as meat, vegetables, and other fermented foods such as soy sauce, such as meat, poultry, and seafood. 5 'of D-ribose such as acid and cytidylic acid
This is a generic term for enzymes that release phosphate from nucleotides having a phosphate bonded to the -position, that is, 5'-ribonucleotides.

[0011] Phosphoric acid is eliminated from nucleotides.
It is called a nucleoside and loses its unique function of 5'-ribonucleotide, such as umami and the synergistic effect of umami with glutamic acid. Edible sesame seeds in the present invention, among the seeds of the sesame annuals, refers to edible varieties, and is not particularly limited, but generally Sesamum
Indicum L. seeds are used. It is classified into white sesame, black sesame, and gold sesame according to the seed coat color of the seed, and any of them can be used.

The form of edible sesame can be crushed, ground, crushed, etc., according to the condition of the food to be used, and is not particularly limited. The heating treatment means that raw edible sesame is heated at a temperature at which germination and decay can be suppressed. The heating may be performed at 100 ° C. for at least 5 minutes, and can be adjusted as appropriate within a range that does not cause browning. 200 ° C
Then it does not burn in up to about 20 minutes.

Therefore, although not particularly limited, it is preferable that 10 minutes is used for a time that does not cause browning.
Heating at 0 ° C to 200 ° C is good, and heating at 120 ° C to 200 ° C is more preferable. Heating method is direct fire, direct hot air, indirect hot air, steam, superheated steam, dry heat, microwave,
Heating can be performed regardless of a particularly limited method such as energization heating.

Sesame is an excellent food rich in dietary fiber, vitamins and minerals. It is an indispensable ingredient in Chinese food, which is infused with the same source of medicine and food. Oils and flavors may affect the original subtle flavor of food.

[0015] Therefore, preferably, the oil removal treatment or the deodorization treatment can expand the versatility as a phosphatase activity inhibitor. The deoiling treatment in the present invention is not particularly limited to a deoiling method, and is usually a deoiling method such as compression deoiling when extracting sesame oil, a complete deoiling operation by organic solvent extraction such as ether extraction, or the like. But that's fine.

The deodorizing treatment is not particularly limited, but operations such as distillation fractionation, steam distillation, and supercritical extraction are possible. In addition, when the oil is deoiled, the sesame odor component is transferred to the oil fraction, so that the deoiling operation can be included in the deodorizing operation. More preferably, by using gold sesame as an edible sesame seed, a more effective phosphatase activity inhibitor can be obtained.

Golden sesame among the edible sesame seeds is Sesamu
m Seeds of Indicum L., whose seed coat is brown, and is distinguished from white sesame whose seed coat is white or black sesame whose seed coat is black. It can also be described as tea sesame. Examination has revealed that the phosphatase activity inhibitory effect is stronger in the order of heat-treated gold sesame, white sesame, and black sesame.

More preferably, the heat-treated sesame seeds, the heat-treated sesame seeds deoiled, and the edible sesame seeds deodorized are extracted with a solvent containing alcohols or the like. The extract is then heated or heated under reduced pressure, and the distillate obtained by cooling the steam can be used as a phosphatase activity inhibitor.

Although not particularly limited, alcohols refer to aliphatic saturated alcohols, aliphatic unsaturated alcohols, alicyclic alcohols, aromatic alcohols, and heterocyclic alcohols. It is better to use ethanol with low toxicity. The content of the alcohol is not particularly limited and may be a desired concentration, but is generally used at a concentration of about 30% to 70%.

The heating temperature of the extract is not particularly limited.
Good degree. The cooling temperature does not need to be particularly limited, and may be a temperature at which a distillate can be obtained. A preferred temperature for efficiently obtaining a distillate is -80C to 30C, more preferably -20C to 0C.

The phosphatase activity inhibitor thus obtained is almost tasteless and odorless, extremely strongly inhibits phosphatase activity, and is an extremely safe and highly versatile phosphatase activity inhibitor. Production method. From the above, it is presumed that the phosphatase activity inhibitor in the heat-treated edible sesame is a volatile polar substance which is insoluble in ether and has a relatively low boiling point.

[0022]

Next, the present invention will be described specifically with reference to examples, but the present invention is not limited to the examples. {Method for quantifying 5′-ribonucleotide 2Na · 7H ₂ O} 5′-ribonucleotide 2Na · 7 added first to indicate the activity inhibiting effect of phosphatase
The nucleic acid remaining rate with the H ₂ O content being 100% was used. 5'-
The quantification of ribonucleotide 2Na · 7H ₂ O was performed by HPLC (high performance liquid chromatography) under the following conditions. Column: Shodex Asahipak GS-32
07G Detector: UV 260 nm Mobile phase: pH 5.0 Phosphate buffer Flow rate: 1 ml / min

[Example 1] (Heat-treated edible sesame) The seeds of Sesamum Indicum L. were heat-treated at 180 ° C, and ground to obtain kneaded sesame. The heat-treated edible kneaded sesame was added to 10 parts by weight of 100 parts by weight of raw countryside miso (Otomo Food Industry Co., Ltd.), and 5′-ribonucleotide 2N was added.
The a · 7H ₂ O were added 0.1 parts by weight. After mixing well, 3
Stored at 0 ° C for 3 days. The residual amount of 5′-ribonucleotide 2Na · 7H ₂ O was measured by HPLC. 30 ° C3
The nucleic acid residue rate after 5 days was 50.1%.

Comparative Example 1 10 parts by weight of distilled water was added to 100 parts by weight of raw countryside miso (Otomo Food Industry Co., Ltd.), and 5′-ribonucleotide 2Na · 7H ₂ O was added in an amount of 0.1%.
Parts by weight were added. After mixing well, store at 30 ° C for 3 days.
The PLC 5'- ribonucleotide 2Na · 7H ₂ O
Was measured. After 3 days at 30 ° C., the residual nucleic acid ratio was 2
2.7%.

[Comparative Example 2] Sesamu without heat treatment
m The seeds of Indicum L. were ground to make sesame seeds. Put the dough into raw countryside miso (Otomo Food Industry Co., Ltd.) 100
10 parts by weight were added to the parts by weight, and 0.1 part by weight of 5′-ribonucleotide 2Na · 7H ₂ O was added. After mixing well, the mixture was stored at 30 ° C. for 3 days, and the residual amount of 5′-ribonucleotide 2Na · 7H ₂ O was measured by HPLC. Three
The residual nucleic acid ratio after 3 days at 0 ° C. was 20.3%.

When the above Example 1 is compared with Comparative Examples 1 and 2, the nucleic acid residual ratio of Example 1 in which the heat-treated pulverized sesame was added was as follows. It is more than twice as high as that obtained by adding the unmixed sesame seeds, indicating that the phosphatase activity is inhibited.

[Example 2] (Deoiling treatment of edible sesame after heat treatment) Seeds of Sesamum Indicum L. were heat-treated at 180 ° C, crushed by a juicer mixer, and deoiled by Soxhlet extraction. 10 parts by weight of the heat-treated edible sesame deoiled product was added to 100 parts by weight of raw countryside miso (Otomo Food Industry Co., Ltd.), and 5′-ribonucleotide 2Na was added.
0.1 parts by weight of 7H ₂ O was added. After mixing well, 30
The solution was stored at a temperature of 3 ° C. for 3 days, and the residual amount of 5′-ribonucleotide 2Na · 7H ₂ O was measured by HPLC. The residual nucleic acid ratio after 3 days at 30 ° C. was 59.7%.

Comparative Example 3 10 parts by weight of a commercially available sesame oil (Kadoya Oil Co., Ltd., Kadoya Pure Sesame Oil, Kinnoguchi) was added to 100 parts by weight of Ikuta Miso (Otomo Food Industry Co., Ltd.). 0.1 parts by weight of nucleotide 2Na · 7H ₂ O was added. After mixing well, the mixture was stored at 30 ° C. for 3 days, and 5′-ribonucleotide 2Na · 7 was determined by HPLC.
The residual amount of H ₂ O was measured. The nucleic acid residual rate after 3 days at 30 ° C. was 21.5%. As in Example 1, Example 2 in which the heat-treated edible sesame deoiled product was added,
The nucleic acid residue rate is higher than that obtained by adding commercially available sesame oil, and the phosphatase activity inhibitory effect is observed.

Example 3 (Sesame Seed) Among the seeds of Sesamum Indicum L., the seed coat is divided into brown, white and black, heat-treated at 140 ° C., crushed with a juicer mixer, and then mixed with raw countryside miso (Otomo) Food Industry Co., Ltd.)
10 parts by weight were added to 100 parts by weight, and 0.1 part by weight of 5′-ribonucleotide 2Na · 7H ₂ O was added.
After mixing well, store at 30 ° C for 3 days, and 5 'by HPLC.
- was measured residual amount of ribonucleotide 2Na · 7H ₂ O. The nucleic acid residual ratio after 3 days at 30 ° C. was 5 brown, respectively.
4.6%, 49.7% white, and 48.9% black.
That is, it can be seen that tea sesame (gold sesame) has the most phosphatase activity inhibitory effect.

Example 4 (Production Method) Seeds of Sesamum Indicum L. were heat-treated at 180 ° C. and crushed with a juicer mixer. To the crushed sesame, a double volume of a 50% ethanol solution was added, and the mixture was heated at 90 ° C. 30
Extracted by heating for min. The extract vapor was cooled at −10 ° C. to collect a distillate. 10 parts by weight of the distillate was added to 100 parts by weight of raw countryside miso (Otomo Food Industry Co., Ltd.), and 5′-ribonucleotide 2Na · 7H ₂ O was added in 0.1 part by weight.
Parts by weight were added. After mixing well, the mixture was stored at 30 ° C. for 3 days.
5′-ribonucleotide 2Na · 7H ₂ by HPLC
The residual amount of O was measured. The nucleic acid residual rate after 3 days at 30 ° C.
87.2%.

Comparative Example 4 10 parts by weight of ethanol (wako special grade) was added to 100 parts by weight of raw countryside miso (Otomo Food Industry Co., Ltd.), and 5'-ribonucleotide 2Na was added.
0.1 parts by weight of 7H ₂ O was added. After mixing well, 30
The solution was stored at a temperature of 3 ° C. for 3 days, and the residual amount of 5′-ribonucleotide 2Na · 7H ₂ O was measured by HPLC. The residual nucleic acid rate after 3 days at 30 ° C. was 24.0%. Examples 1 and 2
By adding heat-treated seeds,
It is clear that phosphatase activity can be inhibited.

[0032]

According to the present invention, a versatile, safe and excellent phosphatase activity inhibitor can be provided.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat ゛ (Reference) A23L 1/229 A23L 1/30 B 1/30 Z 3/3472 3/3472 C12N 9/99 C12N 9/99 A23B 4/00 HF term (reference) 4B018 LB03 LB06 LB09 MD48 ME14 MF01 4B021 LW02 LW04 LW07 MC09 MC10 MK05 MQ04 4B039 LB01 LC12 LR30 4B047 LB03 LF01 LF04 LG35 LG37 LG60 LG61 LP01 4B069 AA01 HA01C

Claims (11)

[Claims] 1. A phosphatase activity inhibitor comprising heat-treated edible sesame seed and / or an extract thereof. 2. A phosphatase activity inhibitor comprising heat-treated edible sesame seeds deoiled and / or an extract thereof. 3. A deodorizing treatment is performed.
Or the phosphatase activity inhibitor according to 2. 4. The phosphatase activity inhibitor according to any one of claims 1 to 3, wherein edible sesame is up to gold. 5. A phosphatase activity inhibitor, comprising extracting the edible sesame seeds according to claim 1 with an alcohol-containing solvent, cooling the extract vapor, and distilling the extract. Manufacturing method. 6. The phosphatase activity inhibitor according to claim 1, which inhibits the enzyme activity of phosphatase derived from food such as meat, vegetables, miso, and soy sauce. 7. A method for preventing deterioration of taste, which comprises causing a phosphatase activity inhibitor comprising heat-treated edible sesame seeds and / or an extract thereof to act on a seasoning. 8. A method for preventing deterioration of taste, which comprises causing the phosphatase activity inhibitor according to claim 1 to act on meat, vegetables, miso, and soy sauce. 9. A taste characterized by adding the phosphatase activity inhibitor according to any one of claims 1 to 4 to a food which is seasoned with a seasoning containing a 5'-ribonucleotide umami component. How to prevent deterioration. 10. A seasoning comprising the phosphatase activity inhibitor according to any one of claims 1 to 4 and 5'-ribonucleotide. 11. A processed food containing the phosphatase activity inhibitor according to any one of claims 1 to 4 and a seasoning containing 5'-ribonucleotide.