JP2007191683A - Food containing nasunine or the like and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a delicious food having healthy effect, containing anthocyanins including nasunine by efficiently extracting and stabilizing a pigment from pericarp of solanum in the food prepared by extraction from solanum pericarp. <P>SOLUTION: An extraction method comprises cutting the rear surface of pericarp of solanum, immersing the pericarp with an extracting solution having 5-80°C temperature and extracting anthocyanin pigments including nasunine from the pericarp. The food is obtained by mixing anthocyanin pigments including nasunine with a perilla extracted solution. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a food product extracted from eggplant peel.

  There are no foods on the market that contain nasin and the like extracted from eggplant skin. Nasnin is contained only in the skin of eggplants, has a strong antioxidant effect, occurs in the body due to stress, etc., has the action of suppressing active oxygen that causes cancer and lifestyle-related diseases, Prevents oxidation, cleans blood vessels and prevents and improves thrombus and arteriosclerosis.

  Patent Document 1 describes the preparation of nasin (extraction and purification of nasin from eggplant peel) in the text.

  Patent Document 2 describes a diet food that requires a set of coconut peel and winter cocoon peel.

  In Patent Document 3 filed earlier, anthocyanins such as eggplant contained in eggplant pericarp are vulnerable to light such as ultraviolet rays and visible light. As an effective method for ingesting nasin, which is a medicinal pigment component, focusing on its water-solubility, it describes a method for producing tea by drying powder into a dry powder.

  Patent Document 4 filed earlier is a method for processing and storing eggplant skins. And extraction of pigments such as nasin and the production method of nasin by immersing the skin of eggplant in an aqueous solution added with an acid so that the pH is 2.5 or lower.

JP 2002-322055 PR, JP 11-75756 JP 2004-254665 A JP 2005-304466 PR

In the production area of eggplants, there is a situation where high-quality eggplants are discarded or closed out due to production exceeding the demand or out of specification. Aiming to make products with high added value at the same time as the effective use of eggplant, we filed earlier, but will proceed further. In recent years, it has been proved that pigment-containing substances such as nasin contained in eggplant peel have an antioxidant action, an anti-cancer action, an angiogenesis-inhibiting action and the like. However, it seems that little research has been conducted on the extraction of pigments such as nasin. Patent Document 1, anticancer agent containing delphinidin compound. In the sentence, the preparation of nasin is described in such a manner that eggplant peel is immersed in a 5% aqueous acetic acid solution (pH 2.5) at 4 ° C. for 1 week to extract pigments such as nasin. The soaking time is long, and the recovery rate of the dye is poor due to the low temperature.
Patent Document 4 describes a method of extracting and stabilizing a pigment such as eggplant with an aqueous solution to which acid is added so that the skin of eggplant has a pH of 2.5 or less. Below, the eggplant peel is immersed in an aqueous solution to which an acid having a pH of 2.5 to less than 4 is added, and the pigment extracted from the pigment such as eggplant is decolored and altered, and is unstable. Moreover, at the time of pigment extraction, browning and color reduction are caused by polyphenol oxidase contained in eggplant peels, and pigments such as eggplant are reduced and altered. An object of the present invention is to solve the above problems and provide a delicious and healthy food containing eggplant peel and anthocyanins such as eggplant.

  In order to achieve the above object, the present invention has heretofore been disclosed in Patent Document 1 regarding the preparation of nasin by immersing eggplant skins in 5% acetic acid aqueous solution (pH 2.5) at 4 ° C. for 1 week to extract pigments such as nasin. It is described that. The soaking time is as long as 1 week, and the recovery rate of the dye is poor due to the low temperature at 4 ° C. Although it is described that it is extracted at a low temperature of 4 ° C., it is noted that the thermal stability of the purple pigment is 90% when the pigment is extracted by immersion for 1 hour at 50 ° C. In addition, when extracting the pigment, browning and decolorization by polyphenol oxidase contained in the eggplant peel, and the problem that the pigment such as eggplant is reduced and altered is also a problem that the back surface of the eggplant peel is shaved and processed. In an extraction method characterized by destroying zea by thermal metamorphosis and losing its activity, the fruit skin is immersed in an extract at a temperature of 5 to 80 ° C. to extract pigments of anthocyanins such as nasin. can be solved. The effect of thinly processing the back of the eggplant peel reduces the pigment loss and alteration caused by the polyphenol oxidase contained in the peel. The capacity of the pericarp is reduced and work efficiency is improved. If the skin is thin, the pigment can be extracted quickly by allowing the extract to permeate the skin quickly. There will be no suspended matter in the extract and no pigment will adhere to the suspended matter. Reduces the unique taste and smell of eggplant skin. In addition, the polyphenol oxidase (enzyme) in the peel is destroyed by heat denaturation and lost its activity, and then the skin is immersed in the extract to prevent pigment loss and alteration due to the polyphenol oxidase in the extract. it can. To thin and process the skin. Extracting pigments with an extract at 5-80 ° C. allows the pigments to be extracted by immersing the skins for 1 week, so that the pigments can be extracted within 1 hour 30 minutes. It is possible to extract and recover anthocyanins having high pigment retention.

  Patent Document 4 describes a method for stabilizing pigments of anthocyanins such as nasin with an aqueous solution to which an acid is added so that the skin of eggplant has a pH of 2.5 or less. Below, the eggplant peel is immersed in an aqueous solution to which an acid having a pH of 2.5 to less than 4 is added, and the pigment extracted from the pigment such as eggplant is decolored and altered, and is unstable. In order to solve this, there is an extraction method characterized in that eggplant peel is immersed in an aqueous solution to which edible acid and salt are added to extract pigments of anthocyanins such as eggplant. The extraction and stabilization effect of the pigment by adding salt is because magnesium ions and potassium ions contained in salt combine with anthocyanins such as nasin to produce stable metalloanthocyanins. Eggplant peel includes peeled fruit, peeled, dried and powdered. Food acids are not limited, but citric acid, lemon juice, plum vinegar, malic acid, lactic acid, vitamin C, etc. Although salt is not limited, it should be natural sea salt rich in minerals. However, when edible acid and sodium chloride are added to an aqueous solution of anthocyanin pigments such as nasin extracted from eggplant skin, the pigments turn brown and deteriorate. Therefore, an eggplant peel is immersed in an extract containing edible acid and salt to extract pigments of anthocyanins such as eggplant.

  The method for extracting tasty and healthy anthocyanin pigments such as eggplant is characterized by immersing eggplant skin in perilla extract and extracting the pigments of anthocyanins such as eggplant. In the extraction method. Perilla is acidic at pH 3.2 and is effective in extracting and stabilizing pigments. In addition, deep color effect, herb effect, antioxidant effect, rich in nutrition, it contains perylaldehyde with a refreshing fragrance, has the effect of eliminating the peculiar smell of eggplant to make a refreshing scent, rosmarinic acid, α -Linolenic acid is included, and health effects have been recognized for a long time. Further, the stability of the pigment by perilla is because iron ions of iron contained in perilla combine with anthocyanins including nasin to produce stable metalloanthocyanins. The perilla extract is an extract having a pH of 2.5 to 4 extracted by immersing perilla in an aqueous solution to which an edible acid is added. It is even better if salt is added to the perilla extract. Perilla includes red perilla, blue perilla, dried and powdered. Eggplant pericarp includes peeled fruits, peeled, dried, and powdered foods, including but not limited to edible acids, citric acid, lemon juice, plum vinegar, malic acid, lactic acid, vitamin C, and the like.

  The effect of eggplant peel and perilla extract is in food characterized by mixing perilla extract with pigments of anthocyanins such as eggplant extracted from eggplant pericarp.

  Contains both edible acids (citric acid, malic acid) and salt, is healthy and delicious, add plum meat to aqueous solution to make plum extract, soak eggplant skin and extract pigment Thus, the method of stabilizing is an extraction method characterized by immersing eggplant skins in a plum extract and extracting pigments of anthocyanins such as eggplant. It is even better if a perilla extract is added to the plum extract. The plum meat includes those extracted from plum meat with dried plum meat, plum paste, plum vinegar and the like. Eggplant pericarp includes peeled fruit, peeled, dried and powdered, salt is not limited but natural sea salt rich in minerals.

  The production of jams is a method for producing jams characterized in that it contains anthocyanins such as nasin contained in the skin of eggplant. By producing jams from eggplant skin and plum meat, citric acid in plum meat stabilizes the pigments of anthocyanins such as eggplant and jams can be produced by the pectin effect of plum meat. Jams that can be applied to foods such as juices, jellies, desserts, soups, and sprinkles that can be dissolved and eaten can be produced by drying and raw-drying the jams into powder.

  An alcoholic beverage having a health effect is an alcoholic beverage characterized by mixing a perilla extract with an anthocyanin pigment such as nasin and further mixing an alcohol. It is even better to add plum extract. Alcoholic beverages are liqueurs such as sake, shochu, wine, fruit liquor, etc., and in particular, a combination of plum wine and anthocyanins such as nasin is good.

  Effective use of eggplant that has been disposed of or discarded due to production exceeding the demand or out of specification at production sites of eggplant, juice, tea, coffee, alcoholic beverages, etc. containing anthocyanins such as eggplant Health drinks such as ume vinegar extract, soy sauce, jam, dessert, jelly, and the like, which contain anthocyanins such as eggplant and anthocyanins. Cosmetics with a whitening effect can be obtained by combining hyaluronic acid dissolved in water with nasin.

The effect of thinly processing the back of the eggplant peel reduces the pigment loss and alteration caused by the polyphenol oxidase contained in the peel. The capacity of the pericarp is reduced and work efficiency is improved.
If the skin is thin, the pigment can be extracted quickly by allowing the extract to permeate the skin quickly. The extract is free from the suspended matter of the skin, and the pigment does not adhere to the suspended matter. This has the effect of reducing the unique taste and smell of eggplant skin. In addition, by destroying the polyphenol oxidase (enzyme) of the skin by heat denaturation and losing its activity, the skin is immersed in the extract to prevent the pigment from being discolored or altered by the polyphenol oxidase in the extract. . To thin and process the skin. By extracting the pigment with an extract at 5 to 80 ° C., the pigment can be extracted by immersing the skin for one week, so that the pigment can be extracted within 1 hour and 30 minutes. Extraction and recovery of anthocyanins with high pigment retention can be achieved.

  A perilla extract is mixed with pigments of anthocyanins such as nasin, and the foods containing anthocyanins such as nasin, which are tasty and have a health effect, can be made stable by preventing the pigment from being discolored and altered. An alcoholic beverage characterized by mixing a perilla extract with an anthocyanin pigment such as nasin and further mixing an alcohol.

  Desserts, jellies, yogurts, soups, cakes, dressings using dyes of aqueous solutions by not reducing or altering the pigments of anthocyanins such as nasin in an aqueous solution with a wide use effect of pH 2.5-4 Can be used for coloring foods such as sauce, sake, shochu. It can also be used for coloring threads and fibers.

Foods such as juices, jellies, desserts, soups, and sprinkles can be made by drying, raw drying, and powdering jams containing anthocyanins such as eggplant.
The effect of producing eggplant peel and plum meat as a jam material is that the plum meat contains citric acid and malic acid, thereby preventing the color loss and alteration of pigments of anthocyanins such as eggplant. The plum meat contains pectin, which is essential for jam production.

  By soaking eggplant fruits (with skin) in an extract and extracting anthocyanins such as eggplant, extracted eggplant fruits (with skin) can be used for processing pickles, grilled eggplants, and the like. 100% of eggplants that are discarded or part-timed due to nonstandard specifications can be used effectively.

The extraction method of {claim 1) of the present invention is also applied to the purification of nasin.

  The best mode of the present invention will be specifically described with reference to FIG. Delicious and healthy foods containing anthocyanin pigments such as eggplant and anthocyanins are soaked in perilla extract (7) with the skin of eggplant (1) (4). The present invention is an extraction method characterized by extracting a pigment. A pretreatment step of washing fresh eggplant (1) with water. And peeling the skin (4) through the skin. After the peeled peel (4) is immersed in a freshness-retaining liquid, the back face of the peel (4) is thinly cut. Next, the skin (4) pre-extraction step of the eggplant (1), in which the polyphenol oxidase (enzyme) of the skin (4) is destroyed by heat denaturation in 2 minutes to lose its activity.

  Using the liquid container (6), salt (natural sea salt) (3) 0.01 to 0.8 in an aqueous solution of (−) ionic water plus edible acid (lemon juice) (2) 5 to 30% by weight Add% by weight to make an aqueous solution with pH 2.5-3.2. Through a pre-treatment step of washing fresh perilla leaves (8) with water and lying them, perilla leaves (8) in an aqueous solution of pH 2.5-3.2 in the liquid container (6) Immerse and hold at 70-80 ° C for 3-10 minutes to boil the perilla leaves (8), extract the reddish purple liquid, and extract the remaining liquid in the perilla leaves (8) into the liquid container (6) The extract is squeezed in (discard the squeeze cake) and the extract is cooled to 30 ° C. and filtered to produce a perilla extract (7) pH 2.5 to 3.2.

5% to 50% by weight of the skin (4) of the eggplant (1), which has undergone the pre-extraction process, is immersed in the perilla extract (7) in the liquid container (6), and the temperature is 30 to 35 ° C. for 1 hour and 20 minutes. The pigments of anthocyanins such as dark purple nasin are retained and extracted at a pigment retention of 90% or more.
Peel (4) Remove the extract and filter the extract with a strainer, with a refreshing scent of perilla leaves (8) and a beautiful color with a deep color effect, sour acid (lemon juice) (2) An extract (9) containing anthocyanins including nasin having a pH of less than 2.5 to 4 is prepared.

A product process in which an extract (9) containing anthocyanins such as nasin is subjected to sweetness adjustment and sterilization treatment with honey, and filled in a container that is protected from sunlight and sealed. Through this process, a nasin food containing anthocyanins such as nasin, which is sweet and sour, is delicious and has a health effect, is manufactured. Since the pH of the extract is less than 4, the container sterilization may be performed by heating at 65 ° C. for 10 minutes or having a potency equal to or higher than that based on the standard. The health benefits of perilla leaves (8), edible acids (lemon juice) (2) and honey are known.
Eggplant pulp (5) is used for food processing.

  Extraction of pigments of anthocyanins such as nasin from eggplant (1) peel (4) is due to the action of perilla leaves (8), edible acid (2) and salt (natural sea salt) (3). The perilla extract (7) stabilizes the pigment and suppresses fading and alteration, it is contained in the ferrous iron ions and salt (natural sea salt) (3) contained in perilla leaves (8) This is because magnesium ions and potassium ions combine with anthocyanins such as nasin to produce stable metalloanthocyanins. In addition, anthocyanidins of both anthocyanins in perilla leaves (8) and eggplant (1) pericarp (4) cause self-association due to hydrophobic interactions between aromatic rings, making pigments of anthocyanins such as eggplants more stable. It is thought that it is letting. The pericarp (4) of eggplant (1) also contains shisonin and has good compatibility with perilla leaves (8). The deep color effect of perilla extract (7) is related to the inter-molecular stacking with flavones and copiment compounds such as rosmarinic acid contained in perilla leaves (8).

Perilla leaves (8) are acidic at pH 3.2, have pigment extraction and stability effects, deep color effects, herb effects, antioxidant effects, rich in nutrients, and contain a refreshing fragrant perylaldehyde. It has the effect of eliminating the peculiar smell of eggplant and making it refreshing. Rosmarinic acid and α-linolinic acid are included, and health effects have been recognized for a long time. The amount of perilla leaves (8) is preferably 1 to 50% by weight, and less than 1% by weight has no effect. It may be 50% by weight or more.
The effect of the perilla extract (7) is that the pericarp (4) of eggplant (1) is dipped in an aqueous solution to which edible acid (2) is added, and the extract of perilla extract ( Mixing 7) is also effective. Alternatively, eggplant (with skin) (1) can be immersed in perilla extract (7) to extract pigments of anthocyanins such as eggplant.

  Salt (3) is natural sea salt (3) rich in minerals. The pigment is extracted and stabilized by the action of salt (natural sea salt) (3), edible acid (2), and perilla leaf (8). When natural sea salt (3) is used as saturated brine, it is effective at 0.01% by weight. The amount of the salt (natural sea salt) (3) is preferably 0.01 to 0.8% by weight, and no effect is obtained at 0.01% by weight or less. 0.8% by weight or more is not suitable for health effects.

  Wash 500 g of fresh eggplant with water and peel off 90 g of peel. Then, after immersing the skin in a freshness-retaining solution (3% trehalose aqueous solution), the back surface of the skin is thinly processed to produce 38 g of skin, and the polyphenol oxidase (enzyme) of the processed skin is converted to 2 by thermal transformation of steam. Pre-extraction treatment for peels that break down and lose activity in minutes. Use a container to immerse 38 g of pre-extracted skin in an extract (pH 2.8) containing 50 cc of edible acid (lemon juice) and 0.5 g of salt (natural sea salt) in 500 cc of ionic water. Then, holding at about 35 ° C. for 1 hour and 10 minutes, the pigments of anthocyanins such as nasin were extracted. Decolorized pericarp (extracted) was taken out, the extract was cooled, filtered through a filter, sterilized, honey was added to adjust the taste, and a 550 cc (pH 3.2) beverage was created to prevent sunlight Fill container and seal. A delicious and healthy beverage with sweetness and sourness containing anthocyanins such as nasin was produced. It was stored in the refrigerator for 6 months and it was confirmed that there was no discoloration or alteration.

  Wash 100 g of fresh perilla leaves with water and pour out lye. Using a container, 0.05% by weight of sodium chloride (natural sea salt) is added to an aqueous solution (pH 2.8) obtained by adding 100 cc of lemon juice to 1000 cc of (-) ionic water to make an aqueous solution of pH 2.8. 100 g of perilla leaves are immersed in the aqueous solution and boiled by holding at about 80 ° C. for 5 minutes to extract a red-purple perilla extract. Squeeze the extracted perilla leaf residue into the container and discard the straw. The extract is cooled to 30 ° C. and filtered to make 1100 cc of perilla extract (pH 3.3). Wash 500 g of fresh eggplant with water and peel off 90 g of peel. Then, after immersing the skin in a freshness-retaining solution (3% trehalose aqueous solution), 38 g of skin peeled by thinly processing the back of the skin is made, and the polyphenol oxidase (enzyme) of the processed skin is heat-transformed for 2 minutes. Pre-extraction treatment for peels that break down and lose activity. Use a container to immerse 38 g of pre-extracted skin in an extract (pH 2.8) containing 50 cc of edible acid (lemon juice) and 0.5 g of salt (natural sea salt) in 500 cc of ionic water. Then, holding at about 35 ° C. for 1 hour and 10 minutes, the pigments of anthocyanins such as nasin were extracted. Remove the decolorized peel extract and cool the extract to 10 ° C. to make 550 cc of purple extract. The above-mentioned 1100 cc of perilla extract and 550 cc of purple extract containing anthocyanins such as nasin are combined, filtered through a filter, sterilized, and honey is added to adjust the taste to 1700 cc ( Make a drink of pH 3.3), fill it in a light-proof container and seal it. A sweet and sour, delicious and healthy beverage containing anthocyanins such as nasin was produced. Stored in the refrigerator for 6 months and confirmed no discoloration or alteration

  Wash 300 g of fresh eggplant with water and peel 54 g of peel. Then, after immersing the peel in a freshness-retaining liquid (3% trehalose aqueous solution), 23 g of peeled skin is made by thinly processing the back of the peel, and the polyphenol oxidase (enzyme) of the processed peel is heat-transformed for 2 minutes. Pre-extraction treatment for peels that are destroyed and lose activity. Use a container to immerse 23g of pre-extracted skin in an extract (pH 2.9) containing 5g of edible acid (dried plum meat) and 2g of salt (natural sea salt) in 400cc of ionic water. The pigments of anthocyanins such as nasin were extracted by the action of edible acid (dried plum meat) and salt (natural sea salt) at about 35 ° C. for 1 hour and 20 minutes. Remove the decolorized skin extract, filter the purple extract with a filter, sterilize it, add honey to adjust the taste to make a 400cc (pH 3) beverage, fill it in a light-proof container, and seal To do. A sweet and sour, delicious and healthy beverage containing anthocyanins such as nasin was produced. It was stored in the refrigerator for 2 months, and it was confirmed that there was no discoloration or alteration.

Using a container, add 2 g of edible acid (plum meat powder) and 1 g of salt (natural sea salt) to 200 cc of warm water, and add 2 g of eggplant peel powder in tea bags to a thin pink extract (pH 3.6). It was immersed and anthocyanins including nasin were extracted within 1 minute. The tea bag was taken out and a beverage containing anthocyanins such as purple eggplant was placed in a cup and placed in a place at a temperature of 15 ° C. for 24 hours to confirm that the color was not reduced or altered. Conversely, 2 g of eggplant peel powder in a tea bag is immersed in 200 cc of warm water in a container, and edible acid (plum meat powder) is added to a purple aqueous solution in which anthocyanins such as eggplant are extracted within 1 minute. When 2 g and 1 g of salt (natural sea salt) were immersed, the color immediately changed to brown.
Therefore, it was confirmed that the pigment was stabilized by immersing eggplant peels in an extract containing edible acid and sodium chloride and extracting anthocyanins such as eggplant.

  200 g of fresh eggplant is washed with water, and then 20 g of eggplant peel is peeled off. Then, the eggplant peel is chopped to facilitate dissolution. Using a pan, (-) Ionic water 60cc to make a ume meat aqueous solution containing 20g of ume meat and 1g of salt, with seeds extracted from 1 piece of ume meat, and immersing the minced eggplant skin, Mix 40g of sugar, heat to adjust sweetness, and boil while stirring liquid eggplant skin to the extent that it does not change color over medium heat. Jams containing anthocyanins such as nasin were prepared by immersing in a low heat for 10 minutes and then packed in a container that was protected from sunlight. Store in a refrigerator in a refrigerator for 1 month, remove the jams, dissolve in 200cc of hot water to make a beautiful purple juice. confirmed.

  In recent years, it has been proved that pigments of anthocyanins such as nasin contained in eggplant peel have an antioxidant action, an anticancer action, an angiogenesis-inhibiting action and the like. Delphenidine, which constitutes nasin, has the strongest inhibition of lipid peroxide production among the anthocyanins. Since Nasnin is absorbed from the gastrointestinal tract and is expected to have an active action in vivo, the applicability of the present invention is sufficiently high as research proceeds.

FIG. 2 is a system diagram of a food containing anthocyanins such as nasin and a method for producing the same according to the present invention.

Explanation of symbols

1) Eggplant 2) Edible acid 3) Salt 4) Skin 5) Eggplant pulp 6) Liquid container 7) Perilla extract 8) Perilla leaf 9) Extract containing anthocyanins such as eggplant

Claims (7)

Anthocyanins such as nasin are prepared by shaving the back of the skin of eggplants, destroying the polyphenol oxidase of the skin by thermal transformation and losing its activity, soaking the skin in an extract at a temperature of 5 to 80 ° C. An extraction method characterized by extracting a kind of pigment. An extraction method characterized by immersing eggplant pericarp in an aqueous solution containing edible acid and salt to extract pigments of anthocyanins such as eggplant. An extraction method characterized by immersing eggplant skin in a perilla extract to extract pigments of anthocyanins such as eggplant. A food comprising a perilla extract mixed with pigments of anthocyanins such as nasin. An extraction method characterized by immersing eggplant skin in a plum extract to extract pigments of anthocyanins such as eggplant. A method for producing jams, comprising anthocyanins such as eggplant contained in eggplant skin. An alcoholic beverage characterized by mixing a perilla extract with a pigment of anthocyanins such as nasin and further mixing an alcohol.

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