JP2005304455A - New eliminating method related to astringency, bitterness and nasty smell of olive - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain food excellent in health maintenance function intended for abolishing immense amount of cost for water fee of washing and sewage disposal by caustic soda treatment, reducing production cost and retaining each kind of polyphenol components having the third function of food. <P>SOLUTION: The food is obtained by abolishing removing with caustic soda astringency, bitterness and nasty smell from olive fruits, performing removing seeds so as to improve infiltration of seasoning, performing masking with an acidifier, and performing inclusion with β-cyclodextrin. The food has the synergistic effect of both the acidifier and the β-cyclodextrin, and is made inexpensive and highly functional and formed by retaining each kind of polyphenol. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

Detailed Description of the Invention

Industrial application fields

  Olive fruit is very astringent, bitter, and nasty, and cannot be eaten with fruits and vegetables. At present, the astringents, bitterness and nasty smell are removed by chemicals, but since a large amount of aqua is produced, water for washing is required about 10 times as much as the raw fruit, and water costs and sewage treatment require enormous costs. It is. The present invention preserves various polyphenols, which are astringent and bitter components, by masking, inclusion, and a synergistic effect of both, to make a highly functional food and to eliminate the costs for water and sewage treatment.

  At present, olive fruit is soaked in 2% caustic soda solution, washed with water and eaten after astringent, bitter, and off-flavor components are dissolved.

Problems to be solved by the invention

In the prior art, various polyphenols, which are tertiary functional food ingredients, are dissolved and washed away as sewage. The present invention is a development of a food that preserves various functional food ingredients and does not feel astringency, bitterness, or odor.

Means for solving the problem

  The acidulant has an action of masking astringency, bitterness and off-flavor, and uses, tastes and smells the action.

  β-cyclodextrin has an effect of including astringency, bitterness and off-flavor, and uses, tastes and smells the effect.

  Elimination of astringency, bitterness, and offensive odor due to the synergistic effect of the acidulant and β-dextrin.

Action

  The present invention makes it possible to reduce manufacturing costs and preserve various polyphenols in product development.

  In recent years, functions such as antioxidation of lipids, antibacterial action, and antimutagenicity have been reported and attracted attention as the action of polyphenol components as the tertiary function of food.

  Olive fruits are picked immediately after harvesting, separated into ground juice, oil and fruit juice, and processed into a drink by adding citric acid, fructose fructose liquid sugar and oligosaccharide to the fruit juice.

  Green fruit olives are picked immediately after harvest, soaked in a mixture of vinegar, soy sauce, and sugar and processed as pickles.

  Ripe olives are seeded immediately after harvesting and processed into jam by grinding, adding β-cyclodextrin, citric acid, vitamin C, pectin, fructose fructose liquid sugar and oligosaccharide.

The invention's effect

  Since the present invention is configured as described above, the following effects can be obtained.

  Since the process of eliminating astringency, bitterness, and off-flavor by the caustic soda treatment is omitted, the huge cost for chemical, water and sewage treatment is reduced.

  The cost reduction as described above can reduce the food manufacturing cost.

  Preserving various polyphenols that have a tertiary function of food, food processing with excellent health maintenance functions can be performed.

Claims (4)

  Harvest olives and seeds in the state of fruits and vegetables.   Eliminates astringency, bitterness, and offensive odor by masking action of acidulant   Eliminates astringency, bitterness, and off-flavors due to the inclusion of β-cyclodextrin.   Elimination of astringency, bitterness and off-flavor due to the synergistic effect of claim 1 and claim 2.