JP2010132627A - Method for producing mabinlang extract of reduced bitterness and mabinlang extract produced thereby - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a Mabinlang extract having excellent action of secreting saliva and reduced bitterness. <P>SOLUTION: There is provided a method of producing a Mabinlang extract comprising the step of grinding Mabinlang (Capparis masaikai Levl.) seeds stripped of external seed coats to a suitable size and subsequently removing bitter constituents by soaking in a hydrous ethanol solution of ethanol concentration of not less than 70 wt.% at room temperature to 50°C and the step of extracting the resultant product with water or a hydrous ethanol solution of ethanol concentration of less than 70 wt.%. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a method for producing a mabin wax extract capable of secreting a certain amount or more of saliva continuously for a long time when a person with saliva deficiency eats, and in particular, the mabin wax extract with reduced bitterness. The present invention relates to a production method and mabin wax extract produced by the method.

  In recent years, the number of people complaining of dry mouth due to saliva insufficiency is increasing, especially in elderly people, and it is becoming a social problem. In addition to digestive action, saliva is a mucosal protective action, smooth speech and vocalization, chewing assistance, solvent (dissolving) action, cleaning action, biological defense action, antibacterial action, pH buffering action, excretion action, remineralization It is known to play an important role in maintaining our healthy oral tissues, having many functions such as action, anti-decalcification, and regulation of body fluid volume.

  However, if saliva secretion decreases and the oral cavity becomes dry, mastication disorders, dysphagia, pronunciation problems, denture incompatibility, abnormal taste, poor oral hygiene, bad breath, oral mucosal trauma and ulceration, mucous membrane burning Many problems such as sensation, oral infection such as Candida and progressive caries occur, leading to a decrease in quality of life (QOL). As a method for dealing with such a person who complains of dry mouth, it is important to increase the amount of saliva secretion and maintain moisture in the oral cavity.

The simplest method for increasing the amount of saliva secretion is to increase the number of chewing times or use a mouthwash using a moisturizing ingredient such as hyaluronic acid or glycerin. There is also a method of actively using it, and some technical disclosures have been made.
For example, Patent Document 1 discloses the use of an organic acid as a salivary secretion promoter, and Patent Document 2 discloses a saliva secretion comprising an organic acid and a kanka chip, powder, and an extract thereof. Accelerators are disclosed. Patent Document 3 discloses a method for promoting saliva secretion via a scent by using a blended fragrance, a saliva secretion accelerating fragrance, and an oral composition for promoting saliva secretion. Further, Patent Document 4 discloses polyglutamic acid or A salivary secretion promoter comprising the salt is disclosed.
However, none of those disclosed in these documents has a poor salivary persistence, and is not necessarily sufficient in terms of effects.

  The inventors of the present invention have found a plant belonging to the family Sphagnum, called Mabinro (aka: Capparis masaikai Levl), as a long-lasting salivation promoter (see Patent Document 5). Products containing seed or seed extract have been provided for those who suffer from saliva shortage.

  A general method for obtaining an extract having a salivary secretion promoting action from this mabin wax is disclosed in the above-mentioned Patent Document 5. That is, it is said that the dried pulverized product of mabin wax, preferably the seed part, can be used as it is, or an extract can be used. For the extraction method, preferably, water and ethanol are used as the extraction solvent, and the dried pulverized product is used. After extracting by immersing in 1 to 100 times the extraction solvent of 1 to 30 days and then extracting the extraction solvent under reduced pressure, or using the extraction solvent heated to the reflux temperature, The method of reflux extraction for about 5 hours is illustrated.

However, the product containing this extract has a problem of palatability that some people feel a bitter taste (see Non-Patent Documents 1 and 2) despite having an excellent salivary secretion promoting action. Therefore, the development of mabin wax extract that is difficult to continue to use and excellent in palatability with reduced bitterness is desired.
Japanese Patent Laid-Open No. 7-101856 JP 11-71253 A JP 2003-40752 A International Patent Publication No. 2005/49050 Pamphlet JP 2002-265375 A JP 2004-262904 A Akiko Osuka, Yuki Yanagisawa, “Effects of Improvement on Taste Characteristics of Mabinro Tablets”, Japanese and Western Women's Bulletin of Home Economics, 48, 97-109 (2008) Akiko Maruyama, Yuki Yanagisawa, Katsuhiro Kitada, Masao Ishikawa, Noriko Takei, Toru Nakasugi, Yasuaki Kashiwagi, Koji Shibuya, “Study on Improvement of Xerostomia: About Taste Characteristics and Moisture Sensation in the Oral Mouth” , Bulletin of Japanese and Western Women's University, 46, 141-151 (2006) M. Kitada, M. Ishikawa, K. Shibuya, T, Nakasugi, T. Oho, “Enhancing oral moisture using an extract of Capparis masaikai Levl.”, J. Ethnopharmacology, 115, 57-60 (2008) Yoshie Kurihara, Kazuyasu Nakatani, “Application of New Sweet Proteins, Milacrine, Curculin and Mabinlin to Foods—Fundamental Study on Development of Low Calorie Jam for Bread”, Iijima Memorial Food Science Foundation Annual Report, 1990, 246-252 ( 1992) Serizawa Satoru, Liu X, Maeda Shoji, Aiuchi Toshihiro, Nakatani Kazuyasu, Nishino Takeshi, Kurihara Yoshie, “Isolation and Structure of Thermostable Sweet Protein Mabinlin”, Symposium on Taste and Smell, 26th, 9-12 (1992) Yoshie Kurihara, Satoru Serizawa, “Structure and activity of sweetness-inducing substances (miracrine, curculin, strodine) and heat-resistant sweet protein mabinrin”, FFI Jouranal, 174, 67-74 (1997) M. Kohmura, Y. Ariyoshi, “Chemical Synthesis and Characterization of the Sweet Protein Mabinlin II”, Biopolymers, 46 (4), 215-223 (1998)

Various reports have been made so far regarding extraction methods from mabinrow seeds.
For example, Patent Document 6 reports that an extract of mabin wax can suppress the absorption of sugars such as glucose and sucrose to suppress an increase in blood glucose level, and is described in the patent document. In the above extraction method, it is more preferable to use the seed part of mabin wax, and it is more preferable to use a mixed solvent of water and ethanol as the extraction solvent. It is disclosed that after adding a 4% ethanol solution and extracting at 85 ° C. for 4 hours, the extract was suction filtered using filter paper, and 50% ethanol was added again to the residue, followed by extraction and filtration in the same manner. However, this method extracts an amino acid or amino acid derivative having a saccharide absorption inhibitory effect, and does not extract a component having a salivary secretion promoting activity, which is an object of the present invention.

In addition to the above patent documents, some non-patent documents exemplify extraction methods from mabin wax seeds. For example, in Non-Patent Document 3, the seed coat is removed, warm water is added to the crushed seed, extracted at 70 ° C. for 3 hours, and after filtration, the filtrate is spray-dried to obtain a mabin wax extract. Non-Patent Documents 4 and 5 exemplify that the defatted seed was extracted with 0.5 M saline, but the bitterness component could not be reduced even by these methods.
Furthermore, Non-Patent Documents 4 to 7 report on changes in the sweetness of mabinlins when heated at 80 ° C. for 48 hours, regarding the stability of mabinlins, which are components contained in mabin wax. In any literature, there is no report on the relationship between the extraction method and bitterness.

  The present invention has been made in view of the circumstances as described above, and reduces the bitter taste in the extract of mabin wax or a product containing the extract, and has an excellent salivary secretion promoting action as well as preference. An object of the present invention is to provide a mabin wax extract excellent in properties or a product containing the same.

Accordingly, the present inventors have further studied an extraction method for effectively exhibiting the salivary secretion promoting effect of mabin wax and suppressing bitterness.
First, the salivary secretion ability by the difference in the extraction solvent was compared. As a result, it has been found that when ethanol or hydrous ethanol having an ethanol concentration of 70% by weight or more is used as a solvent, salivary secretion promoting components can hardly be extracted. On the other hand, it was found that extraction with a water-containing ethanol solution having a water or ethanol concentration of less than 70% by weight can extract a large amount of salivary secretion-promoting components, but bitterness components cannot be reduced.

  Therefore, as a result of further examination, it is possible to efficiently provide a step of immersing in ethanol or water-containing ethanol having an ethanol concentration of 70% by weight or more before the extraction step with water-containing ethanol solution having a water or ethanol concentration of less than 70% by weight. It was found that the bitter component can be eliminated.

The present invention has been completed based on these findings, and is as follows.
[1] A step of removing bitterness components by pulverizing mabin wax seeds from which the outer seed coat has been removed to an appropriate size and then immersing them in a water-containing ethanol solution having an ethanol concentration of 70% by weight or more at room temperature to 50 ° C. The manufacturing method of the mabinrou extract characterized by the above-mentioned.
[2] The method for producing a mabin wax extract according to the above [1], comprising a step of extracting with water or an aqueous ethanol solution having an ethanol concentration of less than 70% by weight after the step of removing the bitter component. .
[3] The method for producing a mabin wax extract according to the above [2], wherein the extracting step is performed at 50 to 85 ° C. or lower for 30 minutes to 5 hours.
[4] The mabin wax extract as described in [2] or [3] above, wherein after the step of extracting, the obtained extract is filtered and then concentrated under reduced pressure or spray-dried. Manufacturing method.
[5] A mabin wax extract with reduced bitterness, which is produced by the method of any one of [1] to [4] above.

  According to the method for producing a mabin wax extract of the present invention, it is possible to provide a mabin wax extract having excellent palatability because it is excellent in salivary secretion promoting action and can reduce “bitterness” that has been a problem in the past. Furthermore, it is possible to provide foods with excellent palatability including confectionery (tablets, candy, chewing gum, etc.) using the mabin wax extract obtained by the production method of the present invention. Become.

The mabinrow (Capparis masaikai Levl.) Used in the present invention is a vine plant of the genus Citrus genus that grows naturally in Yunnan, Guizhou, Guangxi, etc. of the People's Republic of China, and has removed the outer seed coat of its seeds Seeds (hereinafter also referred to as “ren”) are used for food.
In the present invention, this bean is used raw or pulverized to an appropriate size.
The pulverizing means and size are not particularly limited, but it is preferable to pulverize to a size of 5 to 10 mm in consideration of extraction efficiency and subsequent processing.

  In the present invention, this pulverized bean is immersed in ethanol or a hydrous ethanol solution having an ethanol concentration of 70% by weight or more at room temperature to 50 ° C. to remove only the bitter component while leaving the salivary secretion promoting component. can do. Below room temperature, the bitter component cannot be removed sufficiently. On the other hand, when it exceeds 50 ° C., the salivary secretion promoting component may be removed. The immersion time under the above conditions is 30 minutes to 24 hours, preferably 30 minutes to 2 hours.

In the present invention, after removing the bitter component in this manner, the salivary secretion promoting component is extracted using the extraction solvent.
As a solvent used for extraction, it is necessary to use water or an aqueous ethanol solution having an ethanol concentration of less than 70 wt. As described above, when using ethanol or a hydrous ethanol solution having an ethanol concentration of 70% by weight or more, the salivary secretion promoting component is not extracted.
Moreover, as temperature conditions in the extraction process of a saliva secretion promoting component, 50 ° C. to 85 ° C., more preferably 60 ° C. to 75 ° C. can be mentioned. When the extraction temperature is less than 50 ° C, the extraction is insufficient. On the other hand, when the extraction temperature exceeds 85 ° C, the bitterness increases.
The extraction is performed under the above temperature conditions for 30 minutes to 5 hours, preferably 2 to 3 hours.

In the present invention, the extract obtained is filtered, and then concentrated under reduced pressure or spray-dried to obtain a mabin wax extract.
The obtained mabin wax extract can be used as it is to obtain a saliva secretion promoting effect, but in order to obtain a further saliva secretion promoting effect by retaining it in the oral cavity for a long time, the obtained extract is used. It is preferable to use it by blending in an intraoral composition and a food composition. In this case, the blending amount of the extract is not particularly limited, but is 0.01 to 50% by weight, preferably 0.1 to 10% by weight, and more preferably 1 to 5% by weight in the total composition.

  When the extract obtained by the production method of the present invention is blended in an oral composition and used, the components blended in a normal oral composition can be arbitrarily blended as appropriate. Although the component mix | blended is not specifically limited, A thickener, surfactant, a binder, an abrasive | polishing agent, a sweetener, antiseptic | preservative, a coloring agent, a fragrance | flavor, various active ingredients, etc. can be illustrated. Specifically, as a thickener, glycerin, sorbit, polyethylene glycol, xylit, mannitol, etc., as a surfactant, sodium lauryl sulfate, sodium α-oleate, sucrose fatty acid ester, alkylolamide, Polyoxyethylene hydrogenated castor oil, polyoxyethylene sorbitan monooleate, etc., as binder, carboxymethylcellulose, hydroxyethylcellulose, carrageenan, xanthan gum, guar gum, gelatin etc., as abrasive, silica gel, aluminosilicate, second Calcium diphosphate, calcium carbonate, alumina, magnesium carbonate, etc. as sweeteners, saccharin sodium, stevia, etc., as preservatives, paraoxybenzoate, sodium benzoate, etc. as colorants As the fragrance, menthol, limonene, anethole, etc., as various active ingredients, fluoride, water-soluble phosphate compound, lysotium chloride, glycyrrhizic acid, tranexamic acid, Examples include strontium chloride, toki extract, clove extract, ougon extract, benzethonium chloride and the like.

  The form of the oral composition is not particularly limited, but it is used directly in the oral cavity such as toothpaste, mouthwash, oral ointment, gargle tablet, troche, chewing tablet, oral spray, etc. Can be illustrated.

  Moreover, when mix | blending and using the extract obtained by the manufacturing method of this invention for food composition, the component mix | blended with a normal foodstuff can be mix | blended arbitrarily arbitrarily. Ingredients are not particularly limited, but animal oils such as milk fat and beef tallow, olive oil, cacao oil, sesame oil, soybean oil, corn oil, cottonseed oil and other vegetable oils, sucrose, fructose, glucose, palatinose, fructooligosaccharides, dextrin, aspartame , Sweeteners such as sugar alcohol, preservatives such as benzoic acid, sorbic acid, paraoxybenzoic acid, propionic acid, fungicides such as orthophenylphenol, thiabendazole, ascorbic acid, disodium calcium ethylenediaminetetraacetate, isopropyl citrate, Examples include antioxidants such as dibutylhydroxytoluene or starch, thickeners, gelling agents, pastes, dietary fibers, umami seasonings, coloring agents, vitamins, salt, vinegar, soy sauce, spices, enzymes, coloring agents, etc. can do.

  Although the form of a food composition is not specifically limited, Candy, a drink, a gum, a tablet, a cookie, a cake, frozen dessert, jelly, pasta etc. can be illustrated.

  Next, the best mode for carrying out the present invention will be described using examples and comparative examples, but the present invention is not limited to these.

1. Sample Preparation In the following examples and comparative examples, mabin wax seeds (seed) from which the outer seed coat has been removed are pulverized into particles of 5 mm to 10 mm using a mill (manufactured by SANYO, titanium 6 mixer SM-L56 (S)). We used what we did.

(Comparative Example 1)
After adding 875 g of a water-containing ethanol solution having an ethanol concentration of 95% by weight to 250 g of ground beeswax seeds (seed), extraction was performed at a liquid temperature of 45 ± 1 ° C. for 1 hour, and then 759.8 g of the filtrate obtained by suction filtration was concentrated under reduced pressure. As a result, 14.25 g of a yellow oily substance was obtained. This was designated as Sample 1.

(Comparative Example 2)
After adding 875 g of a water-containing ethanol solution having an ethanol concentration of 50% by weight to 250 g of pulverized mabin wax seed (seed), extraction was performed at a liquid temperature of 45 ± 1 ° C. for 1 hour, and then 496.3 g of filtrate obtained by suction filtration was added. Concentration under reduced pressure gave 33.61 g of a pale yellow solid. This was designated as Sample 2.

(Comparative Example 3)
After adding 875 g of water to 250 g of crushed mabin wax seed (seed) and extracting at a liquid temperature of 45 ± 1 ° C. for 1 hour, 553.3 g of the filtrate obtained by suction filtration was concentrated under reduced pressure to obtain a pale yellow solid. 29.34 g was obtained. This was designated as Sample 3.

(Comparative Example 4)
1750 g of water was added to 500 g of ground beeswax seeds (seed), extracted at a liquid temperature of 70 ± 1 ° C. for 3 hours, and the extract was allowed to stand for 8 hours or more, and 1155.4 g of the filtrate obtained by suction filtration was used. By spray drying, 85.12 g of white powder was obtained. This was designated as Sample 4.

Example 1
1750 g of a water-containing ethanol solution having an ethanol concentration of 70% by weight was added to 500 g of pulverized mabin wax seeds (seed), extracted at a liquid temperature of 45 ± 1 ° C. for 1 hour, and then separated into a filtrate and a residue by suction filtration. The filtrate, 1312.4 g, was concentrated under reduced pressure to give 27.95 g of a yellow oil. This was designated as Sample 5.
On the other hand, 1750 g of water was further added to the residue, extraction was performed at a liquid temperature of 70 ± 1 ° C. for 3 hours, the extract was allowed to stand for 8 hours or more, and then 1444.7 g of the filtrate obtained by suction filtration was spray-dried. 71.0 g of white powder was obtained. This was designated as Sample 6.

(Example 2)
1750 g of a water-containing ethanol solution having an ethanol concentration of 70% by weight was added to 500 g of pulverized mabin wax seeds (seed), extracted at a liquid temperature of 45 ± 1 ° C. for 1 hour, and then separated into a filtrate and a residue by suction filtration.
Further, 1750 g of an aqueous ethanol solution having an ethanol concentration of 30% was added to the residue, extraction was performed at a liquid temperature of 70 ± 1 ° C. for 3 hours, and the extract was allowed to stand for 8 hours or more, and then 1342.8 g of a filtrate obtained by suction filtration. The solution was concentrated under reduced pressure and spray-dried to obtain 81.57 g of a white powder. This was designated as Sample 7.

(Example 3)
1750 g of a water-containing ethanol solution having an ethanol concentration of 70% by weight was added to 500 g of pulverized mabin wax seeds (seed), extracted at a liquid temperature of 45 ± 1 ° C. for 1 hour, and then separated into a filtrate and a residue by suction filtration.
Further, 1750 g of a hydrous ethanol solution having an ethanol concentration of 50% by weight was added to the residue, extraction was performed at a liquid temperature of 70 ± 1 ° C. for 3 hours, and the extract was allowed to stand for 8 hours or more, and then the filtrate 1357. 8 g was concentrated under reduced pressure and spray-dried to obtain 55.57 g of a white powder. This was designated as Sample 8.

Example 4
1750 g of a water-containing ethanol solution having an ethanol concentration of 70% by weight was added to 500 g of pulverized mabin wax seeds (seed), extracted at a liquid temperature of 45 ± 1 ° C. for 1 hour, and then separated into a filtrate and a residue by suction filtration.
1750 g of water was further added to the residue, extraction was performed at a liquid temperature of 50 ° C. ± 1 ° C. for 3 hours, the extract was allowed to stand for 8 hours or more, and then 1450.7 g of the filtrate obtained by suction filtration was spray-dried to obtain white 60.76 g of powder was obtained. This was designated as Sample 9.

(Example 5)
1750 g of a water-containing ethanol solution having an ethanol concentration of 70% by weight was added to 500 g of pulverized mabin wax seeds (seed), extracted at a liquid temperature of 45 ± 1 ° C. for 1 hour, and then separated into a filtrate and a residue by suction filtration.
1750 g of water was further added to the residue, extraction was performed at a liquid temperature of 60 ± 1 ° C. for 3 hours, the extract was allowed to stand for 8 hours or more, and then 1444.6 g of the filtrate obtained by suction filtration was spray-dried to obtain a white powder. 68.92 g was obtained. This was sample 10.

(Comparative Example 5)
1750 g of a water-containing ethanol solution having an ethanol concentration of 70% by weight was added to 500 g of pulverized mabin wax seeds (seed), extracted at a liquid temperature of 45 ± 1 ° C. for 1 hour, and then separated into a filtrate and a residue by suction filtration.
1750 g of water was further added to the residue, extraction was performed at a liquid temperature of 90 ± 1 ° C. for 3 hours, the extract was allowed to stand for 8 hours or more, and 1380.9 g of the filtrate obtained by suction filtration was spray-dried to obtain a white powder. 74.47 g was obtained. This was designated as Sample 11.

2. Sensory evaluation regarding bitterness Samples 1 to 4 and 11 prepared in Comparative Examples 1 to 5 and Samples 5 to 10 prepared in Examples 1 to 6 were subjected to a questionnaire regarding saliva secretion ability and bitterness.
Specifically, five panelists sampled 150 mg of each sample, and the degree was evaluated by the following expression.
Salivary secretion: none (-), slightly present (±), present (+), quite present (++), very present (++++)
Bitter taste: None (-), slightly bitter (±), bitter (+), quite bitter (++), very bitter (++++)

The questionnaire results of each paneler were averaged for each item, with-= 0, ± = 1, + = 2, +++ = 3, and +++ = 4. As a result, the average value is less than 0-0.5 (-)
0.5 to less than 1.5 (±)
(+) Less than 1.5-2.5
(++) less than 2.5-3.5
A value less than 3.5 to 4.0 was defined as (+++).
The results are shown in Table 1.

  From the results of Table 1, (1) When using ethanol or water-containing ethanol having an ethanol concentration of 70% by weight or more as a solvent, salivary secretion promoting components can hardly be extracted, and (2) water or ethanol concentration is less than 70% by weight. In the extraction with a water-containing ethanol solution, a large amount of salivary secretion components can be extracted, but the bitterness component cannot be reduced. (3) Before the extraction step with a water-containing ethanol solution having a water or ethanol concentration of less than 70% by weight, By providing a step of immersing in ethanol or water-containing ethanol having an ethanol concentration of 70% by weight or more, the bitterness component can be efficiently reduced, and (4) the bitterness component is extracted by extraction at a temperature of 50 to 85 ° C. or less. It can be seen that a mabin wax extract having a low salivary secretion promoting action can be obtained.

According to the method for producing mabin wax extract according to the present invention, in order to create a confectionery (tablet candy, candy, chewing gum, etc.) excellent in saliva secretion promoting action and excellent in palatability, the bitterness that has been a problem in conventional products is A reduced mabin wax extract can be provided.

Claims (5)

  It is characterized by having a step of removing bitterness components by pulverizing mabin wax seeds from which the outer seed coat has been removed to an appropriate size and then immersing them in a water-containing ethanol solution having an ethanol concentration of 70% by weight or more at room temperature to 50 ° C. The manufacturing method of the mabinrou extract.   The method for producing a mabin wax extract according to claim 1, further comprising a step of extracting with water or an aqueous ethanol solution having an ethanol concentration of less than 70% by weight after the step of removing the bitter component.   The method for producing a mabin wax extract according to claim 2, wherein the extracting step is performed at 50 to 85 ° C or lower for 30 minutes to 5 hours.   The method for producing a mabin wax extract according to claim 2 or 3, further comprising a step of performing filtration under reduced pressure or spray drying after filtering the obtained extract after the step of extracting. A mabin wax extract with reduced bitterness, which is produced by the method according to any one of claims 1 to 4.