JP2010088392A - Olive fruit juice syrup having reduced astringency and processed food containing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a technology for easily using olive oil as a functional food material in which a greater part of olive fruits are squeezed to an olive oil, on the other hand, an olive fruit juice for food processing is obtained, however, the olive fruit juice is obliged to have many restrictions for use as a processed product due to its peculiar astringent component. <P>SOLUTION: A fruit juice obtained from olive fruits is mixed with a saccharide containing maltosyltrehalose and an astringency by the astringent component is masked to find an effect of suppressing and reducing the astringent component characteristic of olive. An olive fruit juice syrup having a large amount of excellent functional components is provided so that possibility of producing many processed foods is derived. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to olive juice syrup which has various functional components mainly including polyphenol components and is easy to use as a food for juice derived from olive fruits expected to have various health functions, and the substance as a raw material It relates to processed food.

  The fruit of olive (scientific name: Olea europaea L.) contains functional ingredients including polyphenols. Many of these functional components are contained in olive fruit-derived juice water (hereinafter referred to as olive juice) produced in the process of extracting olive oil from olive fruit.

As for olive juice, various functions such as anti-oxidation, melanin production inhibitory function, antitumor effect (Patent Document 1), blood glucose level increase inhibitory effect (Patent Document 2), α-glucosidase activity inhibition (Patent Document 3), etc. It has been clarified so far that it is a good health food material.
JP 2001-181197 A JP 2005-89374 A JP 2005-82546 A

    Most of this olive juice has been discarded so far.

  One of the factors is the strong astringency of olive juice. This astringency is derived from a polyphenol component contained in olive juice at a high concentration and is not a preferred taste as a food material. For this reason, olive juice is difficult to use as a food material, despite being an excellent functional food material having various functional ingredients.

  If the strong astringency of this olive juice can be reduced, it becomes easy to use olive juice as a functional food material for the creation of foods and processed foods using the substances.

  Proteins, sugars, lecithins, sugar alcohols, polyphenol components, and the like have been used as masking agents for reducing undesirable flavors of foods. These masking agents must be selected each time to have an effect on the target flavor and its causative substances.

  This invention reduces the strong astringency of olive juice by selecting maltosyl trehalose as a masking agent that can reduce the astringency derived from polyphenols in olive juice and mixing the saccharide containing this with olive juice It is intended to facilitate the use of syrup as a functional food material and processed food using the syrup.

  That is, the present inventors have found that the strong astringency of olive juice is reduced by adding syrup containing maltosyl trehalose to olive juice.

The gist of the present invention is the composition of olive juice syrup containing the following raw materials (1) to (3).
(1) Olive juice.
(2) Minamata containing maltosyl trehalose.
(3) Reduced starch syrup or fructose liquid sugar.

The gist of the present invention is the following processed foods (4) to (5).
(4) Olive juice syrup.
(5) Processed food containing the olive juice syrup of (4).

  According to the present invention, it is possible to provide an olive juice syrup, which is an invention product excellent in functionality derived from olive juice, and a processed food containing the substance as a raw material, by reducing the strong astringency of olive juice.

  Olive (Olea europaea L.) is an evergreen tree belonging to the genus Oleaceae. Its origin is West Asia, which is said to have spread from the east to the west along the Mediterranean coast, and is now cultivated all over the world. The fruit mainly contains oil in the pulp, and the oil content varies depending on the variety and the harvest time of the fruit. Olive oil is produced mainly from fruits of varieties with high oil content. Olive oil is collected in various parts of the world, including Europe, West Asia, North Africa and Australia. In Japan, olives are actively cultivated on Shodoshima, Kagawa Prefecture, where olives were planted in 1908, and oil extraction is also carried out on the largest scale in Japan.

  Olive fruit is used as a raw material for processed foods in addition to oil extraction, but olive fruit has a strong astringency derived from the polyphenol component contained therein. For this reason, olive fruits as processed food ingredients are often processed after de-astringency treatment using a sodium hydroxide solution or the like.

    Olive juice contains abundant water-soluble components such as polyphenol components derived from olive fruits, but at the same time has a strong astringency derived from the components. For this reason, olive juice has not been treated as a food material until recently, and there are still few specific use cases for its taste.

  In order to use olive juice, which is a natural ingredient derived from olive fruit and contains abundant functional ingredients such as polyphenol ingredients, as a functional food material, the present inventors have a strong astringency that the substance has. Therefore, the present inventors have found that saccharides containing maltosyl trehalose mask the astringency of the substance and have led to the present invention.

  That is, olive juice contains oleuropein and hydroxytyrosol as unique polyphenol components derived from olive fruits. Their content in olive juice is approximately 0-50 mg / 100 ml for oleuropein and approximately 500-1000 mg / 100 ml for hydroxytyrosol.

    The olive juice is said to exhibit a strong astringency. These components are said to have various food functionalities, and are essential components for enhancing the added value of olive juice as a health food material. In order to widely use olive juice as a health food material, it is necessary to improve the taste without reducing the components.

  In the present invention, maltosyl trehalose was found as a masking agent that reduces the astringency of olive juice. Maltosyl trehalose is a kind of α-glycosyl trehalose and is a non-reducing tetrasaccharide in which maltose is bound to trehalose. By blending olive juice and maltosyltrehalose-containing starch syrup, further reduced starch syrup or fructose liquid sugar, it becomes possible to use as a sweetener having functionality derived from olive juice as olive juice syrup.

This olive juice syrup can be used as a sweetener for sweets such as cakes and baked confectionery, and beverages such as tea and herbal tea as well as ordinary syrup.
As a functional food material containing polyphenol components derived from olives, it is added to all processed foods such as confectionery, soft drinks, boiled dishes, side dishes, noodles, etc. Manufacture is possible. Even in that case, the deterioration of taste is improved by the effect of reducing astringency by maltosyl trehalose.

  Hereinafter, the present invention will be described specifically and in detail by describing examples, but the present invention is not limited to these examples.

Preparation Example for Olive Juice Syrup According to Claim 1 The olive juice stock solution produced in the olive oil collecting process is filtered with 2-3 sheets of gauze, further filtered with filter paper, further heat-sterilized, and this is used as olive juice. The olive juice syrup of the present invention was prepared by mixing 35 to 42% by weight of syrup containing 15% by weight of fruit juice and 52% by weight of maltosyl trehalose and 43 to 50% by weight of reduced starch syrup or fructose liquid sugar.

For the prepared olive juice syrup, prepare a target area containing no maltosyl trehalose and simply mixing chickenpox and reduced starch syrup in the same manner, and which of these two samples feels the astringent taste, sensory test Carried out.
As a result, as shown in Table 1, among the 36 respondents, 20 respondents felt that the olive juice syrup containing maltosyl trehalose of the present invention was less astringent, It was confirmed that the masking effect of maltosyl trehalose was more effective against the astringency derived from olive juice.
(Table 1)


Olive juice syrup containing maltosyl trehalose
Olive juice syrup free of maltosyl trehalose
Both
No difference

Which one feels less astringent
20 people
10 people
6 people

Further, the olive juice syrup of the present invention is expected to improve the storage stability because the water activity is lower than that of the original olive juice. After both were stored at 30 ° C. for 30 days, the number of fungi was measured and compared. As a result, as shown in Table 2, the olive juice syrup of the present invention had a fungus count of 1/10 or less as compared with olive juice, and it was confirmed that the shelf life of the olive juice syrup of the present invention was improved.
(Table 2)

Sample Number of fungi (cfu / ml)

Olive juice stock solution
28000

Olive juice syrup
2200

As an example, the case of 15% by weight of olive juice was explained. However, even if the olive juice is 15% by weight or less, the reduced amount of starch syrup is 35 to 42% by weight of syrup containing 52% by weight of maltosyltrehalose. Or the same effect will be acquired if fructose liquid sugar is mixed 43 to 50weight%.

  Preparation example of boiled seaweed using the olive juice syrup of the present invention according to claim 2

Dried 2kg, amino acid solution 8100ml, water 15300ml, sugar 4kg, olive juice syrup 4kg, potassium sorbate 33g, and a little amount of colorant are mixed and cooked to make boiled laver.
In this preparation example, oleuropein contained in the product was 0.2 mg / 100 g, and hydroxytyrosol was 8.5 mg / 100 g.
The seaweed simmered with the olive juice syrup of the present invention has a smooth texture compared to the conventional product, and the sensory sensation of the olive is slightly felt, and it is found in conventional products that have an olive polyphenol component when eaten. There was no new value as a boiled eel.

300g white birch, 300g white rice, 400ml water, 7g agar, 400g olive juice syrup are mixed with heat, then transferred to a container and cooled in a refrigerator to make a water sheep cake.
In this preparation example, oleuropein contained in the product was 1.3 mg / 100 g, and hydroxytyrosol was 32.5 mg / 100 g.
Mizu-miso using olive juice syrup was less sweet than the conventional product, and had a smooth texture and aroma of olive.
From this example, it is presumed that the olive juice syrup of the present invention has found a new application surface for processed foods.

The olive juice syrup based on Claim 1 can reduce the strong astringency derived from olive juice with the contained maltosyl trehalose.
Therefore, the olive juice has been conventionally considered difficult to use due to its unique astringency, and is an effective means for improving taste as a functional food material by improving olive juice.
Further, the olive juice syrup of the present invention is not limited to single use, but can be used for various processed foods using the substance.
Examples of the above-mentioned various processed foods include boiled sardines, side dishes, jams, donuts, cookies, raw noodles, soft drinks, mutton, pudding, jelly and the like.

Claims (2)

  An olive juice syrup prepared by adding a syrup containing maltosyl trehalose and a reduced syrup to olive juice. A processed food containing a functional ingredient, wherein the olive juice syrup according to claim 1 is blended as a raw material.