JP2008162974A - Method for producing dfaiii and dfaiii-rich plant extract - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing DFAIII (difructose anhydride III) without using any enzymatic process. <P>SOLUTION: The method for producing DFAIII comprises conducting a roast treatment of a plant belonging to Liliaceae family or Compositae family, followed by adding water to the treated plant and then heating the system to effect hot water extraction. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

 The present invention relates to a method for producing DFAIII and a DFAIII-rich plant extract.

  The present applicant has paid attention to the difructose anhydride III, has continued research and development on its utilization, and has made several proposals. For example, Patent Document 1 (Japanese Patent Laid-Open No. 2006-241057) Calcium absorption promoting composition and use thereof, Patent Document 2 (Japanese Patent Laid-Open No. 2006-104103) Oral composition containing difructose anhydride, Patent Document 3 (Japanese Patent Laid-Open No. 2006-104103) 2006-83141) Fast disintegrating solid preparation, Patent Document 4 (Japanese Patent Laid-Open No. 2006-36656) DFA-containing transdermal absorption promoter, Patent Document 5 (Japanese Patent Laid-Open No. 2006-6177) containing DFA and sugar Coffee extract composition and beverage, Patent Document 6 (Japanese Patent Laid-Open No. 2005-170855) Crystalline or Crystal Particle Powder Difructose Anhydride III, Patent Document 7 (Japanese Patent Laid-Open No. 2004-149427) Mineral Absorption Enhancement Composition, Patent Document 8 (Japanese Patent Application Laid-Open No. 2004-137194).

  Di-fructose-anhydride III (di-D-fructo-furanose 1,2 ': 2,3' dianyhydride (hereinafter sometimes referred to as “DFAIII”) is a reduction of two fructose molecules to each other. It is an indigestible oligosaccharide with a unique structure that binds cyclically to other hydroxyl groups, and its physiological function has been confirmed in rats and humans to have a high mineral absorption promoting function in the small and large intestines. It has 000 features such as non-cariogenic, low calorie, and does not affect blood glucose level and insulin level, and is used as a functional saccharide (Non-patent Document 1 Journal of Sugar Production Technology, 51, 27-32 ( 2003) “Functionality of the new oligosaccharide DFAIII”), (Non-patent document 2 Published by the Confectionery Technology Center, 2004, p. 1-16. “Recommended by Food Industry Promotion Section, General Food Bureau, Ministry of Agriculture, Forestry and Fisheries” Material Efficacy Utilization Technology Series 14: Difructose Anhydride III (Twin Tose)), (Non-patent Document 3 Kyoko Tomita “Functionality and Application of Novel Oligosaccharide“ Twin Tose ”, Development of Functional Carbohydrate Material and Application to Food” p.179-187 (2005).) CMC Publishing).

  This DFAIII was first reported in 1929 and was obtained and isolated as a by-product in the process of producing fructose from inulin by sulfuric acid treatment. Industrially, inulin is extracted from the roots of chicory (Cichorium intybus) and Jerusalem artichoke (Helianthus tuberosus L.) and is produced by an enzymatic method using Arthrobactor Sp.-derived frucyltransferase (EC 2.4.1.93). (Non-Patent Document 4 J. Ferment. Bioeng., 72: 258-261 (1991) "Yokota, A., Hirayama, S., Enomoto, K., Miura, Y., Takao, S., Tomita, F. , Production of inulin fructotransferase (depolymerizing) by Arthrobacter sp. H65-7 and preparation of DFAIII from inulin by the enzyme. ”(Non-Patent Document 5 J. Ferment. Bioeng., 72: 262-265“ Yokota, A., Enomoto, K., Tomita, F., Purification and properties of an insulin fructotransferase (depolymerizing) by Arthrobacter sp. H65-7 "). (Patent Document 9 (Japanese Patent Application Laid-Open No. Sho 62-275694) A method of producing DFAIII by allowing a microorganism belonging to Arthrobacter globiformis or an enzyme produced therein to act on an inulin-containing plant extract)

JP 2006-241057 A JP 2006-104103 A JP 2006-83141 A JP 2006-36656 A JP 2006-6177 A JP 2005-170855 A JP 2004-149427 A JP 2004-137194 A JP-A-62-275694 Japanese Society for the Study of Sugar Production, 51, 27-32 (2003) "Functionality of the New Oligosaccharide DFAIII" Published by Confectionery Technology Center, 2004, p. 1-16. “Recommended by the Ministry of Agriculture, Forestry and Fisheries, General Food Bureau, Food Industry Promotion Section,“ Food New Material Effective Utilization Technology Series 14 Difructose Anhydride III (Twin Tooth) ” Kyoko Tomita, `` Functionality and Application of Novel Oligosaccharide `` Twin Tose '', Development of Functional Carbohydrate Material and Application to Food '' p.179-187 (2005) CMC Publishing). J. Ferment. Bioeng., 72: 258-261 (1991) `` Yokota, A., Hirayama, S., Enomoto, K., Miura, Y., Takao, S., Tomita, F., Production of inulin fructotransferase (depolymerizing) by Arthrobacter sp.H65-7 and preparation of DFAIII from inulin by the enzyme. '' J. Ferment. Bioeng., 72: 262-265 "Yokota, A., Enomoto, K., Tomita, F., Purification and properties of an inulin fructotransferase (depolymerizing) by Arthrobacter sp. H65-7."

  An object of the present invention is to develop a method for producing difructose anhydride III (DFAIII) which is not based on an enzymatic method.

  The present invention is a method for producing difructose anhydride III by heating a plant belonging to the family Liliaceae or Asteraceae at a high temperature, and producing an extract containing a high content of difructose anhydride III and difructose anhydride III. is there.

The main configuration of the present invention is as follows.
(1) A method for producing difructose anhydride III by roasting a plant belonging to the family Liliaceae or Asteraceae, adding water, heating and extracting with hot water.
(2) The method for producing difructose anhydride III according to (1) above, wherein the roast temperature is 150 ° C. or higher.
(3) A plant extract containing difructose anhydride III obtained by roasting a plant belonging to the lily family or asteraceae at a temperature of 150 ° C. or higher, adding water, heating and extracting with hot water.
(4) Production of a plant extract containing a high content of difructose anhydride III by roasting a plant belonging to the lily family or asteraceae at a temperature of 150 ° C. or higher, adding water, heating and extracting with hot water. Method.
(5) Liliaceae is one of allium fistulosum, shallot (Allium ascalonicum), garlic (Allium sativum), onion (Allium cepa L.), and Asteraceae is burdock (Arctium lappa L.), artichoke ( Cynara scolymus), a method for producing a plant extract containing a high content of difructose anhydride III according to (4) above.
(6) A plant extract containing a high content of difructose anhydride III obtained by roasting a plant belonging to the family Lilyaceae or Asteraceae at a temperature of 150 ° C. or higher, adding water, heating and extracting with hot water. .
(7) Liliaceae is one of allium fistulosum, shallot (Allium ascalonicum), garlic (Allium sativum), onion (Allium cepa L.), and Asteraceae is burdock (Arctium lappa L.), artichoke ( Cynara scolymus), a plant extract containing a high content of difructose anhydride III according to (6) above.
(8) A food or feed containing the plant extract according to (3), (6) or (7) above.

  A method for producing difructose anhydride III can be provided by using a lily family or asteraceae plant as a raw material and applying a heating means not based on an enzymatic method. A lilyaceae or asteraceae plant extract containing a high content of difructose anhydride III, a food containing it, and a feed containing it.

[Overview]
Difuructose anhydride III (DFAIII: di-D-fructo-furanose 1,2 ': 2,3' dianhydride), an indigestible oligosaccharide, industrially extracts inulin from chicory roots, Manufactured by processing. The present invention is a high-temperature roasting treatment (roasting treatment) of garlic, which is an ingredient containing inulin, and the extract obtained by hot water extraction is subjected to three types of HPLC analysis with different modes. Quantification was possible.
The DFAIII content in the garlic extract by this roasting treatment increases with the treatment time, and reaches nearly 10% (W / W) per solid in the extract in 60 minutes. On the other hand, there is an appropriate temperature for the treatment, DFAIII is not produced at 100 ° C or lower, the production is observed at 150 ° C or higher, and the DFAIII in the garlic extract is most contained in the treatment at 200 ° C. On the other hand, the treatment with was shown that the DFAIII content decreased. Therefore, the production temperature of DFA III is 150 ° C. or higher, and is most preferably around 200 ° C., and carbonization becomes severe at 300 ° C., which is not practical.

Plants that can be provided by the present invention include lilies of onion (Allium cepa), garlic (Allium sativum), leeks (Allium fistulosum), shallot (Allium ascalonicum), and other asteraceae burdock (Arctium lappa L.). ), Artichoke (Cynara scolymus), chicory (Cichorium intybus; leaf) and the like. In particular, the extract of garlic, shallot, artichoke and burdock contains a high content of 3% or more DFAIII, which is 1% or more. In particular, the content of garlic was confirmed to be close to 9%.
Among other materials that were available to the public, the presence of DFA could be confirmed in extracts extracted from heat-treated apples (Malus pumila var. Domestica) and bananas (Musa acuminata).
In addition, carrot (Daucus carota L.) (Apiaceae), potato (Solanum tuberosum L.) (Solanumaceae), ginger (Zingiber officinale) (Ginger family), ginger (Zingiber mioga Zingiber) (Ginger family), turnip ( Brassica rapa (Brassicaceae), Japanese radish (Raphanus sativus L.) (Brassicaceae), taro (Colocasia esculenta Schott) (Araceae), sweet potato (Ipomoea batatas L.) (Convolvulaceae), Chinese yam (Dioscorea batatas) ), Lotus root (Nelumbo nucifera) (Lotusaceae), beet (Beta vulgaris) (Rubiaceae), pumpkin (Cucurbita maxima) (Cucurbitaceae), tomato (Lycopersicon esculentum Mill.) (Solanum) The presence of DFAIII could not be confirmed.

[Production method]
The hot water extract which produced | generated DFAIII can be obtained by chopping a target plant finely, carrying out the heating roast process for 20 minutes or more at the temperature of 100 degreeC or more, and extracting with hot water at 100 degreeC.
When the heating temperature is 250 ° C., the carbonization of the plant is severe and it is not suitable for extraction of the extract. When heated at 200 ° C. for 60 minutes or longer, carbonization proceeds and is not suitable for extraction. When the target plant is a living body, it can be lightly dehydrated. For the dehydration treatment, for example, sun drying or a microwave oven can be used.
In hot water extraction, 10 times the amount of purified water is added to the roasted plant, and hot water extraction is performed at 100 ° C. for 60 minutes. This can be filtered to obtain an extract. Filtration conditions are filtered through filter paper, and the filtrate can be extracted into an extract by stepwise filtration with a disposable 0.45μm, 0.22μm filter (DISMIC-25cs Cellulose Acetate 0.45μm, 0.22μm, ADVANTEC). . This extract was frozen in a freezer at −80 ° C. and then freeze-dried.

[DFAIII confirmation test]
(1) Equipment and measurement conditions 1) HPLC analysis conditions
Samples of DFA III standard were prepared and 0.005% DFA III solution was used for qualitative experiments.
The extract extracted by concentrating the hot water extract extract by freeze-drying was dissolved in purified water to prepare a HPLC sample, and the HPLC was performed under the following conditions.
The HPLC system is a coulo array system (pump; Model 582 Solvent Delivery System 2 units, manufactured by ESA, Inc., charged particle detector; Corona CAD coulometric multi-electrode electrochemical detector 16 channel, auto sampler; Model 540, A column oven; MODEL 502 (FLOM) / temperature module (ESA)) connected with Couloarray operation software Ver2.0 as an integrator was measured under the following conditions.
Column: Shodex SUGAR SZ5532 (6.0 mm ID × 150 mm, manufactured by Showa Denko KK), moving bed: 75% CH3CN, flow rate: 0.8 mL / min, column temperature: 40 ° C., nitrogen gas flow rate for detector: 1.53 mL / min, Gas pressure: 35-36 psi, injection volume: 10 μL. Hereinafter, this analysis condition is referred to as HPLC condition-A.

2) Qualitative analysis
In order to confirm that the peak obtained under HPLC condition-A was DFAIII, preparative and qualitative analysis was performed using two different HPLC conditions. First, fractionation was performed under the following HPLC conditions.
As a preparative HPLC system (pump; LC-10ADVP (Shimadzu Corporation) 2 units, detector; RI-101 (Showa Denko), autosampler; AS-8020 (Tosoh), column oven; CO-8020 (Tosoh)) Using an SMC21 (Shiseido) connected as an integrator, measurement was performed under the following conditions.
Column: YMC Hydrosphere C18 S-5 (4.6 mm ID × 150 mmL, manufactured by YMC), guard column; YMC Hydrosphere C18 S-5 (4.6 mm ID × 150 mmL, manufactured by YMC), moving bed: water, flow rate; 1.0 mL / min, column temperature; 40 ° C, injection volume: 5 μL
Fractions having a peak at the same retention time (3.0 minutes) as the DFA III standard product were collected, and the fractions were collected, concentrated to dryness, redissolved in water, and used for qualitative analysis.
As a qualitative analysis, it was subjected to HPLC under the following conditions.
As an HPLC device, a pump (AGP-1 (Dionex) 2 units, detector; PED (Dionex), autosampler: AS-8020 (Tosoh)) connected to an SMC21 (Shiseido) as an integrator, Measurement was performed under the following conditions.
Column: Dionex, CarboPac PA1 (4.0mmID × 250mmL, Nippon Dionex), guard column; Dionex, CarboPac PA1 Guard (4.0mmID × 50mmL, Nippon Dionex), moving bed A: 100 mM NaOH / 20 mM Sodium acetate, moving bed B: 100 mM NaOH / 60 mM sodium acetate, gradient 0-100% B in 20 min, flow rate; 1.0 mL / min, column temperature; room temperature, injection volume; 20 μL, measurement potential (E1); 0.05V (0.00 to 0.40s), oxidation potential (E2); + 0.75V (0.41 to 0.61s), reduction potential (E3); -0.15V (0.62 to 1.02s)

2) Quantitative method;
The test solution was analyzed and quantified using the above HPLC condition-A. The DFAIII content in the sample was identified by the retention time of the chromatogram peak and was determined using the following formula.
“DFAIII content in the extract of roasted food” (W / W%) = (A / 1000) / B * C * 100
A: DFAIII concentration (μg / mL) in the test solution obtained from the calibration
B: Extracted extract amount (mg)
C: Sample dilution rate

(2) Qualitative analysis results by HPLC The analysis results using garlic as the target plant are as follows.
Under HPLC condition-A, the retention time of the DFA III standard product was 5.46 minutes.
When the HPLC patterns of the roasted garlic extract were compared, a peak was also confirmed at 5.46 minutes. Moreover, when the retention time of the peak of the DFAIV standard product, which is a structural isomer, was confirmed, it was significantly different from the DFAIII standard product.
The same sample as the roasted garlic extract used under this analysis condition-A was collected and analyzed under HPLC condition-B. A peak was confirmed at the same position (8.4-8.5 minutes) as the retention time of the DFA III standard product from the sample obtained by fractionating from the unprepared garlic extract sample. DFAIII standard with three different separation modes: Shodex SUGAR SZ5532, which separates in partitioning / adsorption + ligand exchange mode, YMC Hydrosphere C18 S-5 in reverse phase mode, Dionex, CarboPac PA1 in anion exchange mode As a peak was confirmed at the same position as the product retention time, it became clear that this roasted garlic sample contained DFAIII.
Similarly, other plants were also analyzed to confirm the presence or absence of DFAIII production.

[Use of DFAIII]
The plant extract containing DFAIII obtained in the present invention can be used for normal use of DFAIII. In particular, it can be used by being added to an agent and food that exerts the action and effect of DFAIII already proposed by the present applicant.
For example, calcium absorption promoting action (JP 2006-241057), sodium and / or potassium excretion promoting action (JP 2006-104103), fast disintegrating solid preparation (JP 2006-083141), transdermal absorption enhancer ( JP 2006-036656), coffee additive (JP 2006-006177) (JP 2006-006176), calcium-containing beverage additive (JP 2006-006175), yogurt food additive (JP 2006-006174) Feed additive for livestock animals (JP 2004-329110), mineral absorption enhancer (JP 2004-149427), bowel movement improving agent (JP 2004-137194), oral agent for promoting bone formation (JP 2004-161619) ), Caries induction inhibitor (Japanese Patent Application Laid-Open No. 2004-284985) and the like.

[Example of garlic]
1. Extraction treatment 1) Roasting of vegetables 355 g of commercially purchased garlic was sliced and finely chopped, and lightly dehydrated over a microwave oven (1000 W) for about 3 minutes without wrapping. After being allowed to stand at room temperature, it was thinly arranged on a stainless steel vat and roasted by heating in an oven at a temperature of 100 to 250 ° C. for 0 to 60 minutes to obtain 106 g of roasted garlic.

2) Extraction treatment The roasted garlic was added with 10 times the amount of Milli-Q water (ultra pure water obtained by purification by Nihon Millipore) and extracted with hot water at 100 ° C for 60 minutes. This was filtered with a filter paper, and the filtrate was filtered stepwise with a disposable 0.45 μm, 0.22 μm filter (DISMIC-25cs Cellulose Acetate 0.45 μm, 0.22 μm, ADVANTEC) to obtain an extract extract. This extract was frozen in a freezer at −80 ° C., and then freeze-dried for about 2 days in a freeze dryer (FDU-2100 EYELA) at a temperature of −81.2 ° C. and a pressure of 38 Pa.

2. Measuring equipment and measuring conditions 1) HPLC analysis conditions (DFAIII standard sample)
As a standard product of DFAIII, difructose Anhydride III of Wako Pure Chemical Industries, Ltd. was used. Standard DFAIII and DFAIV were weighed appropriately (10 mg), and 10 mL of Milli-Q water was added thereto (0.1% sample). This DFAIV standard sample was further diluted to 0.05% and used for qualitative experiments. In addition, DFAIII standard samples were also diluted in order and adjusted to a concentration of 0.0005-0.01% (5-1000 μg / mL) and used for qualitative and quantitative experiments.

  About 10 mg of garlic extract concentrated by freeze-drying was precisely weighed, and 1 mL of Milli-Q water was added thereto. The solution was completely dissolved by applying ultrasonic waves for 15 minutes, and this was used as an HPLC sample. The HPLC was performed under the following conditions.

The HPLC system is a coulo array system (pump; Model 582 Solvent Delivery System 2 units, manufactured by ESA, Inc., charged particle detector; Corona CAD coulometric multi-electrode electrochemical detector 16 channel, auto sampler; Model 540, A column oven; MODEL 502 (FLOM) / temperature module (ESA)) connected with Couloarray operation software Ver2.0 as an integrator was measured under the following conditions. Hereinafter, this analysis condition is referred to as HPLC condition-A.
Column: Shodex SUGAR SZ5532 (6.0 mm ID × 150 mm, manufactured by Showa Denko KK), moving bed: 75% CH3CN, flow rate: 0.8 mL / min, column temperature: 40 ° C., nitrogen gas flow rate for detector: 1.53 mL / min, Gas pressure: 35-36 psi, injection volume: 10 μL.

2) Qualitative analysis
In order to confirm that the peak obtained under HPLC condition-A was DFAIII, preparative and qualitative analysis was performed using two different HPLC conditions. First, fractionation was performed under the following HPLC conditions.
As a preparative HPLC system (pump; LC-10ADVP (Shimadzu Corporation) 2 units, detector; RI-101 (Showa Denko), autosampler; AS-8020 (Tosoh), column oven; CO-8020 (Tosoh)) In addition, an SMC21 (Shiseido) connected as an integrator was measured under the following conditions, and this analytical condition is hereinafter referred to as HPLC condition-B.
Column: YMC Hydrosphere C18 S-5 (4.6 mm ID × 150 mmL, manufactured by YMC), guard column; YMC Hydrosphere C18 S-5 (4.6 mm ID × 150 mmL, manufactured by YMC), moving bed: water, flow rate; 1.0 mL / min, column temperature; 40 ° C, injection volume: 5 μL
Fractions having a peak at the same retention time (3.0 minutes) as the DFA III standard product were collected, and the fractions were collected, concentrated to dryness, redissolved in water, and used for qualitative analysis.
As a qualitative analysis, it was subjected to HPLC under the following conditions.
As an HPLC device, a pump (AGP-1 (Dionex) 2 units, detector; PED (Dionex), autosampler: AS-8020 (Tosoh)) connected to an SMC21 (Shiseido) as an integrator, Measurement was performed under the following conditions.
Column: Dionex, CarboPac PA1 (4.0mmID × 250mmL, Nippon Dionex Co., Ltd.), guard column; Dionex, CarboPac PA1 Guard (Nippon Dionex Co., Ltd.), moving layer A; 1N NaOH, moving layer B; 1M NaOAc (% ), Moving bed C; water, gradient conditions: 10 → 10% A, 2 → 6% B, 88 → 84% C (0 → 20 min), 10 → 10% A, 6 → 10% B, 84 → 80% C (20.1 → 30 min), 10 → 10% A, 10 → 2% B, 80 → 88% C (30.1 → 35 min), flow rate: 1.0 mL / min, column temperature; room temperature, injection volume: 20 μL , Measured potential (E1); + 0.05V (0.00 to 0.40s), oxidation potential (E2); + 0.75V (0.41 to 0.61s), reduction potential (E3); -0.15V (0.62 to 1.02s)

3) Quantitative method;
The test solution was analyzed and quantified using the above HPLC condition-A. The DFAIII content in the sample was identified by the retention time of the chromatogram peak and was determined using the following formula.
“DFAIII content in the extract of roasted food” (W / W%) = (A / 1000) / B * C * 100
A: DFAIII concentration (μg / mL) in the test solution obtained from the calibration
B: Extracted extract amount (mg)
C: Sample dilution rate

3. Results and discussion (1) Qualitative analysis by HPLC
Under HPLC condition-A, the retention time of the DFA III standard product was 5.46 minutes (FIG. 1). When the HPLC patterns of the roasted garlic extract were compared, a peak was also confirmed at 5.46 minutes (FIG. 2). Moreover, when the retention time of the peak of the DFAIV standard product, which is a structural isomer, was confirmed, it was significantly different from the DFAIII standard product.
The same sample as the roasted garlic extract used in this analysis condition-A was collected and analyzed under HPLC condition-B. A peak was also confirmed from the sample obtained by fractionating from an unsorted garlic extract sample at the same position (8.4-8.5 min) as the retention time of the DFA III standard product (Fig. 3). DFAIII standard with three different separation modes: Shodex SUGAR SZ5532, which separates in partitioning / adsorption + ligand exchange mode, YMC Hydrosphere C18 S-5 in reverse phase mode, Dionex, CarboPac PA1 in anion exchange mode As a peak was confirmed at the same position as the product retention time, it became clear that this roasted garlic sample contained DFAIII.

(2) Change in DFAIII content in garlic due to roasting treatment conditions Garlic roasting treatment temperature is fixed at 200 ° C, and treatment time is changed to 0, 15, 20, 30, 45, and 60 minutes. I let you. When the treatment was performed for 60 minutes or longer, the sample was severely carbonized and was not suitable for extraction. The extracted extract sample was directly subjected to HPLC analysis as a soup sample that was not lyophilized. When the DFAIII content in this soup sample was measured using a calibration curve prepared using the standard DFAIII (0.0005-0.01%), the DFAIII content increased with increasing treatment time (Table 1). , FIG. 4).
From Table 1 and FIG. 4, the DFAIII content in the extract increased by 27 times, whereas the decrease in the weight of the specimen due to the roasting time after 15 minutes was about 10%. From the results, it can be seen that DFAIII does not appear to increase due to the weight loss accompanying heat drying, and that the amount of DFAIII produced in garlic increases rapidly as the roasting time increases. The roasting time is 20 minutes or longer, preferably 30 minutes or longer, more preferably about 60 minutes. An extract containing DFA III containing 2% or more at 30 minutes or more and about 9% at 60 minutes was obtained.

The roasted garlic treatment time was fixed at 60 minutes, the treatment temperature was changed to 100 ° C, 150 ° C, 200 ° C, 250 ° C, and the soup sample was subjected to HPLC analysis. The highest DFAIII content was shown (Table 2).
From Table 2, it is recognized that the production of DFA is 100 ° C. to 250 ° C., preferably 150 ° C. to 250 ° C., and optimally around 200 ° C. The decrease in the amount of DFAIII produced at 250 ° C. is presumed to be because the thermal decomposition of DFAIII is promoted or it is difficult to take a special structure called a disaccharide cyclic structure. Moreover, since carbonization of garlic proceeds at 250 ° C. and is not suitable for hot water extraction, it becomes an upper limit.

[DFA III content of other plants]
From the results of Example 1, DFAIII contained in the extract of the next plant was measured at a treatment condition of 200 ° C. for 60 minutes.
Onion (Allium cepa), garlic (Allium sativum), burdock (Arctium lappa L.), carrot (Daucus carota L.), potato (which was sold in stores from July to September 2006 as food samples to extract Solanum tuberosum L.), ginger, (Zingiber officinale), ginger (Zingiber mioga Zingiber), turnip (Brassica rapa), radish (Raphanus sativus L.), taro (Colocasia esculenta Schott), sweet potato (Ipomoea batatas L.) (Dioscorea batatas), lotus root (Nelumbo nucifera), beets (Beta vulgaris), leek (Allium fistulosum), shallot (Allium ascalonicum) artichoke (Cynara scolymus), chicory (Cichorium intybus; leaf), pumpkin (Cucurbita max) Lycopersicon esculentum Mill.), Apple (Malus pumila var. Domestica), and banana (Musa acuminata) were used.

The measurement results are shown in Table 3.
DFAIII was not detected from food materials not subjected to high-temperature heat treatment. From the above results, it was confirmed that a large amount of DFAIII was contained in roasted lignins such as garlic, leeks, shallots, and onions and asteraceae such as burdock and artichokes. It was also shown that the roasted fruits contained a small amount of DFAIII.
These lily family bulbs (onions, shallots, garlic), leaf blades (onions), among the asteraceae plants are enlarged, such as straight roots (burdock), flower buds (artichokes), are included in the parts that act as storage organs It was confirmed that it was not included in the growing leaf (chicory). This lily family garlic and asteraceae burdock are known to contain inulin as a storage polysaccharide, and other family vegetables do not contain inulin as a storage polysaccharide, so roasting inulin produces DFAIII. It is suggested that they are involved.
Moreover, it is known that the fruit in which some DFAIII is confirmed contains a lot of fructose, not inulin. Furthermore, the results showed that apples with higher fructose content had higher DFAIII production than bananas with higher sucrose content in the sugar composition of fruits. Therefore, it was speculated that some reaction with only fructose was involved in the production of DFAIII in addition to the reaction by roasting of inulin.

HPLC pattern of DFAIII standard product under HPLC condition-A. HPLC pattern of extract of roasted garlic according to HPLC condition-A. HPLC pattern of the extracted extract of roasted garlic according to HPLC condition-B. DFAIII content change in the extract of roast garlic with the roast treatment time shown in Table 1.

Claims (8)

  A method for producing difructose anhydride III by roasting a plant belonging to the family Liliaceae or Asteraceae, adding water, heating and extracting with hot water.   2. The method for producing difructose anhydride III according to claim 1, wherein the roast temperature is 150 ° C. or higher.   A plant extract containing difructose anhydride III obtained by roasting a plant belonging to Lilyaceae or Asteraceae at a temperature of 150 ° C. or higher, adding water, heating and extracting with hot water.   A method for producing a plant extract containing a high content of difructose anhydride III by roasting a plant belonging to the family Lilyaceae or Asteraceae at a temperature of 150 ° C. or higher, adding water, heating and extracting with hot water.   Liliaceae are either leek (Allium fistulosum), shallot (Allium ascalonicum), garlic (Allium sativum), onion (Allium cepa L.), asteraceae is burdock (Arctium lappa L.), artichoke (Cynara scolymus) The method for producing a plant extract containing a high content of difructose anhydride III according to claim 4.   A plant extract containing a high content of difructose anhydride III obtained by roasting a plant belonging to the family Lilyaceae or Asteraceae at a temperature of 150 ° C. or higher, adding water, heating and extracting with hot water.   Liliaceae are either leek (Allium fistulosum), shallot (Allium ascalonicum), garlic (Allium sativum), onion (Allium cepa L.), asteraceae is burdock (Arctium lappa L.), artichoke (Cynara scolymus) A plant extract containing a high content of difructose anhydride III according to claim 6.   A food or feed containing the plant extract according to claim 3 or 6 or 7.