JP2012183050A - Edible mandarin orange peel, method for producing the same, and composition for improving lipid metabolism and food and drink using edible mandarin orange peel - Google Patents
Edible mandarin orange peel, method for producing the same, and composition for improving lipid metabolism and food and drink using edible mandarin orange peel Download PDFInfo
- Publication number
- JP2012183050A JP2012183050A JP2011050267A JP2011050267A JP2012183050A JP 2012183050 A JP2012183050 A JP 2012183050A JP 2011050267 A JP2011050267 A JP 2011050267A JP 2011050267 A JP2011050267 A JP 2011050267A JP 2012183050 A JP2012183050 A JP 2012183050A
- Authority
- JP
- Japan
- Prior art keywords
- citrus peel
- edible
- peel
- pectin
- mandarin orange
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 241001672694 Citrus reticulata Species 0.000 title claims abstract description 53
- 235000013305 food Nutrition 0.000 title claims description 24
- 239000000203 mixture Substances 0.000 title claims description 18
- 230000037356 lipid metabolism Effects 0.000 title claims description 17
- 238000004519 manufacturing process Methods 0.000 title claims description 14
- 238000002156 mixing Methods 0.000 claims abstract description 18
- 235000020971 citrus fruits Nutrition 0.000 claims description 152
- 241000207199 Citrus Species 0.000 claims description 150
- 238000000034 method Methods 0.000 claims description 25
- 230000008569 process Effects 0.000 claims description 7
- 235000013361 beverage Nutrition 0.000 claims description 5
- 235000015203 fruit juice Nutrition 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 abstract description 22
- 239000004480 active ingredient Substances 0.000 abstract description 10
- 238000005096 rolling process Methods 0.000 abstract 1
- 229920001277 pectin Polymers 0.000 description 50
- 239000001814 pectin Substances 0.000 description 50
- 235000010987 pectin Nutrition 0.000 description 50
- 239000001100 (2S)-5,7-dihydroxy-2-(3-hydroxy-4-methoxyphenyl)chroman-4-one Substances 0.000 description 41
- QUQPHWDTPGMPEX-UHFFFAOYSA-N Hesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(COC4C(C(O)C(O)C(C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-UHFFFAOYSA-N 0.000 description 41
- QUQPHWDTPGMPEX-UTWYECKDSA-N aurantiamarin Natural products COc1ccc(cc1O)[C@H]1CC(=O)c2c(O)cc(O[C@@H]3O[C@H](CO[C@@H]4O[C@@H](C)[C@H](O)[C@@H](O)[C@H]4O)[C@@H](O)[C@H](O)[C@H]3O)cc2O1 QUQPHWDTPGMPEX-UTWYECKDSA-N 0.000 description 41
- APSNPMVGBGZYAJ-GLOOOPAXSA-N clematine Natural products COc1cc(ccc1O)[C@@H]2CC(=O)c3c(O)cc(O[C@@H]4O[C@H](CO[C@H]5O[C@@H](C)[C@H](O)[C@@H](O)[C@H]5O)[C@@H](O)[C@H](O)[C@H]4O)cc3O2 APSNPMVGBGZYAJ-GLOOOPAXSA-N 0.000 description 41
- VUYDGVRIQRPHFX-UHFFFAOYSA-N hesperidin Natural products COc1cc(ccc1O)C2CC(=O)c3c(O)cc(OC4OC(COC5OC(O)C(O)C(O)C5O)C(O)C(O)C4O)cc3O2 VUYDGVRIQRPHFX-UHFFFAOYSA-N 0.000 description 41
- QUQPHWDTPGMPEX-QJBIFVCTSA-N hesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]4[C@@H]([C@H](O)[C@@H](O)[C@H](C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-QJBIFVCTSA-N 0.000 description 41
- 229940025878 hesperidin Drugs 0.000 description 41
- ARGKVCXINMKCAZ-UHFFFAOYSA-N neohesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(CO)O3)OC3C(C(O)C(O)C(C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UHFFFAOYSA-N 0.000 description 41
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 40
- 108010059820 Polygalacturonase Proteins 0.000 description 17
- 108010093305 exopolygalacturonase Proteins 0.000 description 17
- 230000000694 effects Effects 0.000 description 16
- 238000010438 heat treatment Methods 0.000 description 13
- 239000004367 Lipase Substances 0.000 description 11
- 102000004882 Lipase Human genes 0.000 description 11
- 108090001060 Lipase Proteins 0.000 description 11
- 229940040461 lipase Drugs 0.000 description 11
- 235000019421 lipase Nutrition 0.000 description 11
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 9
- 239000000243 solution Substances 0.000 description 9
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 8
- 238000000605 extraction Methods 0.000 description 8
- 239000007788 liquid Substances 0.000 description 8
- 108090000790 Enzymes Proteins 0.000 description 7
- 102000004190 Enzymes Human genes 0.000 description 7
- 229940088598 enzyme Drugs 0.000 description 7
- 230000002401 inhibitory effect Effects 0.000 description 7
- HSHNITRMYYLLCV-UHFFFAOYSA-N 4-methylumbelliferone Chemical compound C1=C(O)C=CC2=C1OC(=O)C=C2C HSHNITRMYYLLCV-UHFFFAOYSA-N 0.000 description 6
- 239000003960 organic solvent Substances 0.000 description 6
- 239000000523 sample Substances 0.000 description 6
- 239000002904 solvent Substances 0.000 description 6
- 238000003306 harvesting Methods 0.000 description 5
- 230000007721 medicinal effect Effects 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 4
- 239000000872 buffer Substances 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 230000007423 decrease Effects 0.000 description 4
- 239000012153 distilled water Substances 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 230000006872 improvement Effects 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 3
- IAZDPXIOMUYVGZ-UHFFFAOYSA-N Dimethylsulphoxide Chemical compound CS(C)=O IAZDPXIOMUYVGZ-UHFFFAOYSA-N 0.000 description 3
- 230000009471 action Effects 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 239000007853 buffer solution Substances 0.000 description 3
- 235000011869 dried fruits Nutrition 0.000 description 3
- 229930003935 flavonoid Natural products 0.000 description 3
- 150000002215 flavonoids Chemical class 0.000 description 3
- 235000017173 flavonoids Nutrition 0.000 description 3
- 238000004128 high performance liquid chromatography Methods 0.000 description 3
- 230000005764 inhibitory process Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 238000003825 pressing Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 235000013616 tea Nutrition 0.000 description 3
- DMASLKHVQRHNES-UPOGUZCLSA-N (3R)-beta,beta-caroten-3-ol Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C DMASLKHVQRHNES-UPOGUZCLSA-N 0.000 description 2
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 229940086609 Lipase inhibitor Drugs 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 238000009825 accumulation Methods 0.000 description 2
- NBZANZVJRKXVBH-ITUXNECMSA-N all-trans-alpha-cryptoxanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CCCC2(C)C)C NBZANZVJRKXVBH-ITUXNECMSA-N 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 230000003266 anti-allergic effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- DMASLKHVQRHNES-ITUXNECMSA-N beta-cryptoxanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2=C(C)CCCC2(C)C DMASLKHVQRHNES-ITUXNECMSA-N 0.000 description 2
- 235000002360 beta-cryptoxanthin Nutrition 0.000 description 2
- 239000011774 beta-cryptoxanthin Substances 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 210000002421 cell wall Anatomy 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000006911 enzymatic reaction Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- CIJQGPVMMRXSQW-UHFFFAOYSA-M sodium;2-aminoacetic acid;hydroxide Chemical compound O.[Na+].NCC([O-])=O CIJQGPVMMRXSQW-UHFFFAOYSA-M 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- QKNYBSVHEMOAJP-UHFFFAOYSA-N 2-amino-2-(hydroxymethyl)propane-1,3-diol;hydron;chloride Chemical compound Cl.OCC(N)(CO)CO QKNYBSVHEMOAJP-UHFFFAOYSA-N 0.000 description 1
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 241000972773 Aulopiformes Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241000555678 Citrus unshiu Species 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 102000019280 Pancreatic lipases Human genes 0.000 description 1
- 108050006759 Pancreatic lipases Proteins 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 238000005273 aeration Methods 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003276 anti-hypertensive effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- 239000000920 calcium hydroxide Substances 0.000 description 1
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 1
- 238000011088 calibration curve Methods 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000007979 citrate buffer Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 230000005284 excitation Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 230000005089 fruit drop Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 235000019626 lipase activity Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- -1 nariltin Substances 0.000 description 1
- 235000013557 nattō Nutrition 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 208000008338 non-alcoholic fatty liver disease Diseases 0.000 description 1
- 206010053219 non-alcoholic steatohepatitis Diseases 0.000 description 1
- 229940049964 oleate Drugs 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 229940116369 pancreatic lipase Drugs 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000007781 pre-processing Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000020991 processed meat Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000011002 quantification Methods 0.000 description 1
- 238000004445 quantitative analysis Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 238000005464 sample preparation method Methods 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000013597 soy food Nutrition 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 229910021642 ultra pure water Inorganic materials 0.000 description 1
- 239000012498 ultrapure water Substances 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
本発明は食用ミカン皮、該食用ミカン皮の抽出物、該食用ミカン皮またはその抽出物からなる脂質代謝改善用組成物、該食用ミカン皮またはその抽出物を含む飲食品、および食用ミカン皮の製造方法に関する。 The present invention relates to an edible citrus peel, an extract of the edible citrus peel, a composition for improving lipid metabolism comprising the edible citrus peel or an extract thereof, a food and drink containing the edible citrus peel or an extract thereof, and an edible citrus peel It relates to a manufacturing method.
ミカンには、抗酸化作用、抗ガン作用、血中コレステロール低下作用、血圧上昇抑制作用等を有する成分が含まれることが知られている。
ミカンは安全性の高い食品であり習慣的に摂取することが可能であるので、健康の維持・増進および疾病の改善に有効な食品であると考えられる。
ミカン皮にもヒトの健康に寄与する成分が含まれることが知られており、ミカン皮を飲食品等に有効に利用するための新規な方法の開発が期待されている。
It is known that mandarin orange contains components having an antioxidative action, an anticancer action, a blood cholesterol lowering action, an antihypertensive action and the like.
The mandarin orange is a highly safe food and can be taken habitually, so it is considered to be an effective food for maintaining / promoting health and improving diseases.
It is known that citrus peel also contains components that contribute to human health, and development of a new method for effectively using citrus peel for foods and drinks is expected.
下記特許文献１には、各種柑橘類に含まれている特定のフラボノイド類を有効成分とする脂肪蓄積阻害剤が記載されている。該特定のフラボノイド類は果実、果皮、未完熟摘果果皮等に含有されることが記載されている。 Patent Document 1 listed below describes a fat accumulation inhibitor containing a specific flavonoid contained in various citrus fruits as an active ingredient. It is described that the specific flavonoids are contained in fruits, pericarps, unripe fruit pericarps and the like.
特許文献２には、柑橘類の粉砕物、または該粉砕物の抽出物を有効成分として含む血糖値調整剤およびまたは血中コレステロール値調整剤が記載されている。柑橘類の粉砕物として、加工品製造の際の果皮、未完熟摘果およびまたは未完熟摘果果皮の粉砕物を有効利用できることが記載されている。 Patent Document 2 describes a blood sugar level regulator and / or blood cholesterol level regulator containing a citrus ground product or an extract of the ground product as an active ingredient. It is described that, as a pulverized product of citrus fruits, a crushed product of pericarp, unripe fruit picking and / or incompletely picked fruit skin at the time of manufacturing a processed product can be effectively used.
特許文献３には、特定のフラボノイド類およびそれらの配糖体からなる群から選ばれる少なくとも１種を有効成分として含有するリパーゼ阻害剤が記載されている。該有効成分の具体例としてヘスペリジンが挙げられている。ヘスペリジンは、ミカン、レモン、橙などの果皮や生薬の陳皮に含まれており、その抽出エキスをリパーゼ阻害剤として用いることができる旨が記載されている。 Patent Document 3 describes a lipase inhibitor containing as an active ingredient at least one selected from the group consisting of specific flavonoids and their glycosides. Hesperidin is mentioned as a specific example of the active ingredient. Hesperidin is contained in the peels of mandarin oranges, lemons, oranges, etc., and in the crude drug skin, and it is described that the extract can be used as a lipase inhibitor.
本発明者等の知見によれば、ヘスペリジンは未完熟摘果果皮のような完熟度が低いミカン皮に比較的多く含まれるものの、その多くはペクチンと結合しており、体内に吸収されにくい。 According to the knowledge of the present inventors, hesperidin is relatively contained in citrus peel with low maturity, such as unripe fruit peel, but most of it is bound to pectin and hardly absorbed in the body.
本発明は前記事情に鑑みてなされたもので、未完熟摘果果皮のような完熟度が低いミカン皮中の有効成分を、効率良く利用できるようにすることを目的とする。 This invention is made | formed in view of the said situation, and it aims at making it possible to utilize efficiently the active ingredient in a citrus peel with low maturity like unripe fruit-fruited skin.
前記課題を解決するために、本発明は、未熟ミカン皮と完熟ミカン皮とを混合し、かつ揉捻する工程を経て得られる食用ミカン皮を提供する。
本発明は、本発明の食用ミカン皮の抽出物を提供する。
本発明は、本発明の食用ミカン皮からなる、脂質代謝改善用組成物を提供する。
本発明は、本発明の抽出物からなる、脂質代謝改善用組成物を提供する。
本発明は、本発明の食用ミカン皮を含有する飲食品を提供する。
本発明は、本発明の食用ミカン皮と、未熟ミカンの果汁を含有する、飲食品を提供する。
本発明は、本発明の抽出物を含有する飲食品を提供する。
本発明の飲食品は脂質代謝改善用として好適である。
本発明は、未熟ミカン皮と完熟ミカン皮とを混合し、かつ揉捻する工程を有する、食用ミカン皮の製造方法を提供する。
In order to solve the above-mentioned problems, the present invention provides an edible citrus peel obtained by mixing immature citrus peel and fully ripe citrus peel and twisting.
The present invention provides an extract of edible citrus peel of the present invention.
The present invention provides a composition for improving lipid metabolism, comprising the edible citrus peel of the present invention.
The present invention provides a composition for improving lipid metabolism, comprising the extract of the present invention.
This invention provides the food-drinks containing the edible citrus peel of this invention.
This invention provides the food-drinks containing the edible citrus peel of this invention and the fruit juice of immature mandarin orange.
This invention provides the food-drinks containing the extract of this invention.
The food or drink of the present invention is suitable for improving lipid metabolism.
The present invention provides a method for producing edible citrus peel, which includes a step of mixing and twisting immature citrus peel and fully-ripe citrus peel.
本発明によれば、未熟ミカン皮と完熟ミカン皮とを混合し、かつ揉捻することによって、未熟ミカン皮中においてペクチンと結合していた成分を、ペクチンと結合していない形態に変換できるため、かかる成分を効率良く利用できる形態で含む食用ミカン皮、またはその抽出物が得られる。
本発明によれば、未熟ミカン皮と完熟ミカン皮とを混合し、かつ揉捻することによって、未熟ミカン皮中においてペクチンと結合していた、脂質代謝改善に寄与する有効成分を、ペクチンと結合していない形態に変換できるため、かかる有効成分を効率良く利用できる形態で含む脂質代謝改善用組成物が得られる。
本発明によれば、未熟ミカン皮中においてペクチンと結合していた成分を、効率良く利用できる形態で含有する飲食品が得られる。
本発明によれば、未熟ミカン皮中においてペクチンと結合していた、脂質代謝改善に寄与する有効成分を、効率良く利用できる形態で含有する、脂質代謝改善用の飲食品が得られる。
According to the present invention, by mixing and twisting immature citrus peel and immature citrus peel, the component bound to pectin in the immature citrus peel can be converted into a form not bound to pectin. An edible citrus peel containing such components in a form that can be efficiently used, or an extract thereof can be obtained.
According to the present invention, by mixing and twisting immature citrus peel and active citrus peel, the active ingredient that has been bound to pectin in the immature citrus peel is bound to pectin. Therefore, a composition for improving lipid metabolism containing such an active ingredient in a form that can be used efficiently can be obtained.
ADVANTAGE OF THE INVENTION According to this invention, the food / beverage products containing the component couple | bonded with pectin in the immature mandarin orange peel in the form which can be utilized efficiently are obtained.
ADVANTAGE OF THE INVENTION According to this invention, the food-drinks for lipid metabolism improvement which contain the active ingredient which was couple | bonded with pectin in immature mandarin orange and contributed to lipid metabolism improvement in the form which can be utilized efficiently are obtained.
＜ミカン皮＞
本発明において、原料として用いられるミカン皮は、いわゆるミカン科の常緑果樹（Ｃｉｔｒｕｓ．Ｌ）の果皮である。ミカンの品種は特に制限されない。例えば温州ミカンが好ましい。
ミカン皮に含まれる成分のうち、例えばヘスペリジン、ナリルチン、ペクチンは、ミカンの完熟度が低いほど多く含まれる。
ヘスペリジンは前述のようにリパーゼ阻害活性を有するほか、毛細血管強化、抗アレルギー作用等の薬効を有する。ナリルチンはヘスペリジンと類似の構造を有し、植物の細胞内ではナリルチンからヘスペリジンが合成される。ナリルチンは抗アレルギー作用、抗炎症作用等の薬効を有する。ペクチンは、植物の細胞壁および細胞間物質を形成する多糖類である。
一方、ペクチナーゼなどの酵素は、完熟度が高いミカン皮に含まれ、完熟度が低いミカン皮には含まれない。
<Tangerine peel>
In the present invention, the citrus peel used as a raw material is the peel of an evergreen fruit tree (Citrus. L) of the citrus family. The variety of mandarin orange is not particularly limited. For example, Satsuma mandarin is preferable.
Among the components contained in citrus peel, for example, hesperidin, nariltin, and pectin are contained more as the ripening degree of the mandarin orange is lower.
As described above, hesperidin has lipase inhibitory activity, and also has medicinal effects such as capillary strengthening and antiallergic action. Nariltin has a structure similar to hesperidin, and hesperidin is synthesized from nariltin in plant cells. Nariltin has medicinal effects such as antiallergic action and anti-inflammatory action. Pectin is a polysaccharide that forms plant cell walls and intercellular substances.
On the other hand, enzymes such as pectinase are included in citrus peel with a high degree of ripeness, and are not included in citrus peel with a low degree of completeness.
ミカンの栽培においては、一般に、ミカン果実の肥大を促進し、毎年果実を実らせるために、収穫期よりも前に、未完熟の果実を間引きする摘果を行う。
ミカンの収穫期は品種によって異なるが、例えば中生温州では１０月中旬〜１１月中旬頃であり、晩生温州も降霜の害を避けるために、１１月中旬月〜１２月中旬頃に収穫される。摘果は、通常、自然に実が落ちる生理落果が終わった７月中、下旬頃から８月にかけて行われる。
In the cultivation of mandarin oranges, in general, in order to promote the enlargement of mandarin orange fruits and to make the fruits fruit every year, fruit extraction is performed by thinning out unripe fruits before the harvesting season.
The mandarin orange harvest season varies depending on the variety. For example, in Meisho Onshu, it is around mid-October to mid-November, and late-life Onshu is also harvested from mid-November to mid-December to avoid frost damage. . Fruit picking is usually carried out from the end of July to the end of August, when the fruit drop of fruit that naturally falls.
本発明において未熟ミカン皮として、摘果されたミカンの果皮が好適に用いられる。摘果ミカン皮は、ヘスペリジンを多く含み、該ヘスペリジンの多く（例えば９０質量％以上）はペクチンに結合しており、かつペクチナーゼを含まないという特徴を有する。
例えば摘果ミカン皮の乾燥物（含水率５質量％）中のヘスペリジンの含有量は、ペクチンに結合しているものと結合していないものの合計で、１５質量％以上、好ましくは２０質量％以上である。
本発明において、ミカン皮の乾燥物（含水率５質量％）中のヘスペリジンの含有量が、ペクチンに結合しているものと結合していないものの合計で、１５質量％以上、好ましくは２０質量％以上であるミカン皮を未熟ミカン皮として用いることができる。
特に、未熟ミカン皮として摘果ミカン皮を用いると、これまで有効に利用されていない摘果ミカンの皮を有効に利用できる点で好ましい。
In the present invention, the peel of the mandarin orange that has been harvested is suitably used as the immature citrus peel. The fruit-cut mandarin peel has a feature that it contains a lot of hesperidin, and most of the hesperidin (for example, 90% by mass or more) is bound to pectin and does not contain pectinase.
For example, the content of hesperidin in the dried fruit mandarin peel (water content 5 mass%) is 15 mass% or more, preferably 20 mass% or more in total, which is bound to pectin and not bound to pectin. is there.
In the present invention, the total content of hesperidin in the dried citrus peel (water content 5% by mass) and those not bonded to pectin is 15% by mass or more, preferably 20% by mass. The above citrus peel can be used as immature citrus peel.
In particular, the use of fruit mandarin peel as immature mandarin peel is preferable in that the fruit mandarin peel that has not been effectively used so far can be effectively used.
本発明において完熟ミカン皮としては、収穫期に収穫されたミカンの果皮が用いられる。また、収穫期に収穫された後、変質しないように低温（例えば２〜８℃）で保存された完熟ミカン皮を用いることもできる。
完熟ミカン皮は、ヘスペリジンの含有量が少なく、ペクチナーゼを含むという特徴を有する。例えば完熟ミカン皮の乾燥物（含水率５質量％）中のヘスペリジンの含有量は、ペクチンに結合しているものと結合していないものの合計で、１０質量％以下、好ましくは５質量％以下である。
本発明において、ミカン皮の乾燥物（含水率５質量％）中のヘスペリジンの含有量が、ペクチンに結合しているものと結合していないものの合計で、１０質量％以下、好ましくは５質量％以下であるミカン皮を完熟ミカン皮として用いることができる。
In the present invention, the peel of the mandarin orange harvested in the harvesting period is used as the ripe citrus peel. In addition, it is possible to use a fully ripe mandarin peel preserved at a low temperature (for example, 2 to 8 ° C.) so as not to change its quality after being harvested in the harvest period.
Ripe mandarin orange has a characteristic that it contains a small amount of hesperidin and contains pectinase. For example, the content of hesperidin in the dried product of ripe citrus peel (water content 5% by mass) is 10% by mass or less, preferably 5% by mass or less, in total, those bound to pectin and those not bound to pectin. is there.
In the present invention, the total content of hesperidin in the dried citrus peel (water content 5% by mass) is 10% by mass or less, preferably 5% by mass, in total of those bound to pectin and those not bound to pectin. The following citrus peels can be used as fully ripe citrus peels.
＜食用ミカン皮の製造方法＞
［前処理］
まず、原料となる未熟ミカン皮および完熟ミカン皮を用意し、必要に応じて前処理を行う。前処理では、未熟ミカン皮および完熟ミカン皮を、それぞれ、適宜の寸法（例えば１〜３０ｍｍ角程度の大きさ）に切断しておくことが好ましい。
また、未熟ミカン皮と完熟ミカン皮を混合する前に、それぞれを必要に応じて乾燥し、含水率を４５〜６５質量％、好ましくは５０〜６０質量％程度としておくことが好ましい。乾燥方法は、例えば茶の製造工程で用いられる手法を用いることができる。具体的には（１）、粗揉機や、直火または電気で加熱した鍋または板状の器具を用い、ミカン皮を撹拌しつつ、温度４０〜８０℃の加熱空気を当てる方法、（２）密閉撹拌容器内にミカン皮を投入し、容器内の空気を吸引して内部を減圧状態として撹拌して乾燥する方法、（３）萎凋槽を用いてネット上に散布したミカン皮の下方から通気する方法などが用いられる。
未熟ミカン皮および完熟ミカン皮の含水率を、それぞれ上記の範囲に減少させておくと、次の揉捻工程でミカン皮から水分が揉み出難くなるため、有効成分の流出を防止できるとともに品質の低下を抑えることができる。また、後の乾燥工程を短縮できる点でも好ましい。
<Method for producing edible citrus peel>
[Preprocessing]
First, immature citrus peel and fully-ripe citrus peel as raw materials are prepared, and pretreatment is performed as necessary. In the pretreatment, it is preferable to cut the immature citrus peel and the fully-ripe citrus peel into appropriate dimensions (for example, about 1 to 30 mm square).
Further, before mixing the unripe citrus peel and the fully-ripe citrus peel, it is preferable to dry each of them as necessary so that the water content is about 45 to 65% by mass, preferably about 50 to 60% by mass. As a drying method, for example, a technique used in a tea production process can be used. Specifically, (1) A method of applying heated air at a temperature of 40 to 80 ° C. while stirring a citrus peel using a roughing machine, a pan or a plate-shaped appliance heated directly or with electricity, (2) A method in which citrus peel is put into a hermetic stirring vessel, the air in the container is sucked and the interior is decompressed and stirred and dried, and (3) Aeration is performed from below the citrus peel spread on the net using a wilt tank. The method to do is used.
If the moisture content of unripe citrus peel and fully-ripe citrus peel is reduced within the above range, it will be difficult for water to squeeze out of the citrus peel in the next twisting process, preventing the outflow of active ingredients and reducing the quality. Can be suppressed. Moreover, it is preferable also in the point which can shorten a subsequent drying process.
［揉捻工程］
次いで、未熟ミカン皮と完熟ミカン皮とを混合し、かつ揉捻する。本発明における揉捻とは、未熟ミカン皮と完熟ミカン皮とを、加圧力を加えながら混合することを意味する。一般に茶の製造工程で用いられる揉捻機を用いる方法でもよく、手で揉む方法でもよく、すりつぶす方法でもよい。
具体的には、未熟ミカン皮を揉捻しつつ完熟ミカン皮を添加して、両者を混合しながら揉捻する方法が好ましい。完熟ミカン皮は未熟ミカン皮の揉捻開始と同時に添加してもよく、あるいは未熟ミカン皮のみの揉捻を一定時間行った後、完熟ミカン皮を添加してさらに揉捻してもよい。
[Twisting process]
Next, the immature orange peel and the fully mature orange peel are mixed and twisted. The twist in the present invention means mixing immature citrus peel and fully ripe citrus peel while applying pressure. In general, a method using a twisting machine used in the tea production process may be used, a method of massaging by hand, or a method of grinding.
Specifically, it is preferable to add the fully ripe mandarin peel while twisting the unripe citrus peel and to twist while mixing both. The ripe citrus peel may be added at the same time as the start of twisting of the immature citrus peel, or after only a predetermined time of twisting of the immature citrus peel, the ripe citrus peel may be added and further twisted.
このような揉捻工程を行うと、完熟ミカン皮に含まれるペクチナーゼなどの酵素が、未熟ミカン皮の細胞壁等を構成しているペクチン等に作用して、細胞組織の破壊が生じる。
未熟ミカン皮に多く含まれるヘスペリジンまたはナリルチンは、その多くがペクチンと結合していることから、体内に吸収されにくい。
本発明では、揉捻工程おいて、ペクチナーゼの作用によって、ヘスペリジンまたはナリルチンとペクチンとの結合が解離され、体内に吸収されやすい形態となる。
また、非アルコール脂肪性肝炎の予防または改善等の薬効を有するβ−クリプトキサンチンも、未熟ミカン皮に多く含まれ、揉捻工程を行うことにより、ペクチンとの結合が解離されて、体内に吸収されやすくなる。
When such a twisting process is performed, an enzyme such as pectinase contained in the ripe citrus peel acts on pectin or the like constituting the cell wall of the immature citrus peel, and the cell tissue is destroyed.
Hesperidin or nariltin, which is abundant in immature citrus peel, is hardly absorbed into the body because most of it is bound to pectin.
In the present invention, the binding of hesperidin or nariltin and pectin is dissociated by the action of pectinase in the twisting step, and the form is easily absorbed in the body.
In addition, β-cryptoxanthin, which has a medicinal effect such as prevention or improvement of nonalcoholic steatohepatitis, is also contained in immature citrus peel, and by performing the twisting process, the bond with pectin is dissociated and absorbed into the body. It becomes easy.
完熟ミカン皮の添加量は、完熟ミカン皮／未熟ミカン皮の絶対乾燥質量比が５／９５〜３５／６５の範囲が好ましく、８／９２〜３０／７０の範囲がより好ましい。完熟ミカン皮の添加量が上記範囲内であれば、未熟ミカン皮と完熟ミカン皮を混合して揉捻したことによる効果が充分に得られやすい。
揉捻時の未熟ミカン皮および完熟ミカン皮の温度は２０℃以上４０℃以下の範囲内が好ましい。２０℃未満または４０℃を超えるとペクチナーゼの酵素活性が低下する。
揉捻時間は、良好な薬効が得られるように設定することが好ましい。後述の実施例に示されるように、短すぎても、長すぎても薬効が低下する傾向が見られる。好ましい揉捻時間は、完熟ミカン皮の添加量にもよるが、１０〜６０分間の範囲内が好ましく、３０〜６０分間がより好ましく、３０〜５０分間がさらに好ましく、３０〜４０分間が特に好ましい。
The added amount of the ripe citrus peel is preferably in the range of 5/95 to 35/65, and more preferably in the range of 8/92 to 30/70. If the amount of the ripe citrus peel is within the above range, the effect of mixing and twisting the unripe citrus peel and the fully ripe citrus peel is easily obtained.
The temperature of the unripe citrus peel and the fully-ripe citrus peel at the time of twisting is preferably in the range of 20 ° C. or higher and 40 ° C. or lower. If it is less than 20 ° C. or exceeds 40 ° C., the enzyme activity of pectinase decreases.
It is preferable to set the twisting time so that a good medicinal effect can be obtained. As shown in the examples described later, the drug efficacy tends to decrease if it is too short or too long. The preferred twisting time depends on the amount of ripe citrus peel added, but is preferably within the range of 10 to 60 minutes, more preferably 30 to 60 minutes, further preferably 30 to 50 minutes, and particularly preferably 30 to 40 minutes.
［加熱工程］
次いで、所定の揉捻時間が経過したら、揉捻した未熟ミカン皮と完熟ミカン皮の混合物を加熱して酵素を失活させることにより、食用ミカン皮が得られる。
該加熱により酵素を失活させるとともに、加熱乾燥してもよい。すなわち本発明の食用ミカン皮は乾燥物であってもよい。保存性が良い点では乾燥物が好ましい。
加熱工程では、例えば、揉捻した未熟ミカン皮と完熟ミカン皮の混合物を連続式乾燥機に投入し、これに熱風を吹き込む方法で加熱することが好ましい。加熱温度および加熱時間は食用ミカン皮の好ましい含水率が得られるように設定することができる。加熱工程後の食用ミカン皮の含水率は、例えば５質量％程度が好ましい。
加熱温度は特に限定されず、例えば４０〜１００℃の範囲内で適宜設定できる。特にβ−クリプトキサンチン等の熱に弱い成分を分解させないためには４０〜５０℃程度が好ましい。加熱時間は加熱温度にもよるが、例えば９０〜１２０分程度で十分である。
本発明の食用ミカン皮が乾燥物である場合、加熱乾燥した食用ミカン皮を粉状に粉砕したものでもよく、粉砕しない固形物でもよい。
[Heating process]
Next, when a predetermined twisting time elapses, an edible citrus peel is obtained by heating the mixture of the twisted immature citrus peel and the fully ripe citrus peel to deactivate the enzyme.
The enzyme may be deactivated by the heating and dried by heating. That is, the edible citrus peel of the present invention may be a dried product. From the viewpoint of good storage stability, a dry product is preferred.
In the heating step, for example, it is preferable to heat the mixture by twisted immature citrus peel and fully ripe citrus peel into a continuous dryer and blow hot air into the continuous dryer. The heating temperature and the heating time can be set so as to obtain a preferable moisture content of the edible citrus peel. The moisture content of the edible citrus peel after the heating step is preferably about 5% by mass, for example.
The heating temperature is not particularly limited, and can be appropriately set, for example, within a range of 40 to 100 ° C. In particular, about 40 to 50 ° C. is preferable so as not to decompose heat-sensitive components such as β-cryptoxanthin. Although the heating time depends on the heating temperature, for example, about 90 to 120 minutes is sufficient.
When the edible citrus peel of the present invention is a dried product, the edible citrus peel that has been heat-dried may be pulverized into a powder or may be a solid that is not pulverized.
＜食用ミカン皮＞
こうして得られる食用ミカン皮にあっては、揉捻時にペクチナーゼによってペクチンとヘスペリジンとの結合が解離されることによって、「ペクチンと結合しているヘスペリジン」の含有量が減少し、「ペクチンと結合していないヘスペリジン」の含有量が増大する。
例えば、食用ミカン皮中の「ペクチンと結合しているヘスペリジン」の含有量は、乾燥物（含水率５質量％）基準で、１質量％以下が好ましく、０．５質量％以下がより好ましく、実質的に含まないことが特に好ましい。「実質的に含まない」とは、含有量が検出限界未満であることを意味する。
また、食用ミカン皮中の「ペクチンと結合していないヘスペリジン」の含有量は、乾燥物（含水率５質量％）基準で、１８質量％以上が好ましく、２０質量％以上がより好ましい。
<Edible citrus peel>
In the edible citrus peel obtained in this way, the content of “hesperidin bound to pectin” decreases by pectinase being dissociated by pectinase at the time of twisting, and “bound to pectin”. The content of “no hesperidin” increases.
For example, the content of “hesperidin bound to pectin” in the edible citrus peel is preferably 1% by mass or less, more preferably 0.5% by mass or less, based on a dried product (water content 5% by mass). It is particularly preferred that it is substantially free. “Substantially free” means that the content is below the detection limit.
Further, the content of “hesperidin not bound to pectin” in the edible citrus peel is preferably 18% by mass or more, and more preferably 20% by mass or more, based on the dry matter (water content 5% by mass).
また、混合かつ揉捻を行うことによって、「ペクチンと結合しているナリルチン」の含有量が減少し、「ペクチンと結合していないナリルチン」の含有量が増大する。
例えば、食用ミカン皮中の「ペクチンと結合しているナリルチン」の含有量は、乾燥物（含水率５質量％）基準で、０．３質量％以下が好ましく、０．１質量％以下がより好ましく、実質的に含まないことが特に好ましい。
また、食用ミカン皮中の「ペクチンと結合していないナリルチン」の含有量は、乾燥物（含水率５質量％）基準で、２質量％以上が好ましく、２．５質量％以上がより好ましい。
In addition, by mixing and twisting, the content of “nariltin bound to pectin” is decreased, and the content of “nariltin not bound to pectin” is increased.
For example, the content of “nariltin combined with pectin” in the edible mandarin peel is preferably 0.3% by mass or less, more preferably 0.1% by mass or less, based on the dry matter (water content 5% by mass). It is particularly preferred that it is substantially free.
The content of “nariltin not bound to pectin” in the edible citrus peel is preferably 2% by mass or more, and more preferably 2.5% by mass or more, based on the dry matter (water content 5% by mass).
＜食用ミカン皮の抽出物＞
食用ミカン皮の抽出物は、食用ミカン皮の可溶性成分を、公知の方法で抽出溶媒中に抽出して得られる。抽出溶媒は水（温水または熱水を含む）でもよく、有機溶媒でもよい。有機溶媒の具体例としてはメタノール、エタノール、アセトン等が挙げられる。
ミカン皮中においてペクチンと結合している成分は、抽出溶媒が水であると、特に抽出されにくい。したがって、本発明による効果が大きい点で、抽出溶媒が水であることが好ましい。
抽出物を、有機溶媒を含む形態で飲食品に用いる場合は、有機溶媒としてエタノールが用いられる。
<Edible citrus peel extract>
The extract of edible citrus peel is obtained by extracting a soluble component of edible citrus peel into an extraction solvent by a known method. The extraction solvent may be water (including warm water or hot water) or an organic solvent. Specific examples of the organic solvent include methanol, ethanol, acetone and the like.
Ingredients bound to pectin in citrus peel are particularly difficult to extract when the extraction solvent is water. Therefore, it is preferable that the extraction solvent is water in that the effect of the present invention is great.
When the extract is used for food and drink in a form containing an organic solvent, ethanol is used as the organic solvent.
抽出条件は特に制限されないが、水で抽出する場合は、温度４０〜１００℃の温水または熱水に食用ミカン皮を３分間〜６０分間程度浸して抽出することが好ましい。水と食用ミカン皮との割合は、例えば水１００質量部に対して、食用ミカン皮（含水率５質量％）０．５〜２０質量部程度が好ましく、０．５〜５質量部程度がより好ましい。
有機溶媒で抽出する場合は、有機溶媒１００質量部に対して食用ミカン皮（含水率５質量％）０．１〜２０質量部程度を用い、常圧または加圧下で、温度−２０〜６０℃、時間１〜６０分の条件で行うことが好ましいが、この範囲に限定されず、適宜変更することができる。抽出処理後、ろ過、遠心分離などで、固形分を除去して抽出液が得られる。
本発明の食用ミカン皮の抽出物は、抽出液でもよく、その濃縮物でもよく、さらに凍結乾燥等により乾燥させた固体でもよい。固体の場合は、塊状であってもよく、さらにそれを適宜の大きさに粉砕した粉末状であってもよい。
The extraction conditions are not particularly limited, but when extracting with water, it is preferable to extract the edible citrus peel for 3 minutes to 60 minutes in warm water or hot water at a temperature of 40 to 100 ° C. The ratio of water and edible citrus peel is, for example, preferably about 0.5 to 20 parts by weight, more preferably about 0.5 to 5 parts by weight with respect to 100 parts by weight of water. preferable.
When extracting with an organic solvent, edible citrus peel (water content 5% by mass) is used in an amount of about 0.1 to 20 parts by mass with respect to 100 parts by mass of the organic solvent. Although it is preferable to carry out for 1 to 60 minutes, it is not limited to this range and can be changed as appropriate. After the extraction treatment, the solid content is removed by filtration, centrifugation, etc. to obtain an extract.
The extract of edible citrus peel of the present invention may be an extract, a concentrate thereof, or a solid dried by lyophilization or the like. In the case of a solid, it may be a lump or may be a powder obtained by pulverizing it to an appropriate size.
＜脂質代謝改善用組成物＞
本発明の製造方法で得られる食用ミカン皮またはその抽出物は、リパーゼ阻害活性を有しており、脂質代謝改善用組成物として使用できる。
食用ミカン皮の抽出物を、薬学的に許容され得る賦形剤その他任意の添加剤を用い、公知の方法によって製剤化したものも本発明の脂質代謝改善用組成物に含まれる。
本発明における脂質代謝改善効果とは、リパーゼの阻害によってもたらされる効果である。例えば、中性脂肪低減効果または体脂肪蓄積抑制効果等が挙げられる。これらの効果を同時に得ることもできる。
<Composition for improving lipid metabolism>
The edible citrus peel obtained by the production method of the present invention or an extract thereof has lipase inhibitory activity and can be used as a composition for improving lipid metabolism.
The composition for improving lipid metabolism of the present invention includes a edible citrus peel extract formulated by a known method using a pharmaceutically acceptable excipient or any other additive.
The lipid metabolism improving effect in the present invention is an effect brought about by inhibition of lipase. For example, neutral fat reduction effect or body fat accumulation suppression effect and the like can be mentioned. These effects can be obtained at the same time.
＜飲食品＞
本発明の飲食品は、本発明の食用ミカン皮またはその抽出物を含有するものであって、経口摂取できる形態のものであれば特に限定されない。食用ミカン皮およびその抽出物の両方を含有してもよい。
本発明の飲食品は、例えば、食用ミカン皮の抽出物を含有する各種飲料である。または、食用ミカン皮またはその抽出物を種々の食品素材に添加した食品である。
本発明の飲食品に含まれる食用ミカン皮またはその抽出物はリパーゼ阻害活性を有しており、したがって、本発明の飲食品を摂取することにより脂質代謝改善効果が得られる。すなわち本発明の飲食品は脂質代謝改善用飲食品として好適である。
特に、食用ミカン皮と、未熟ミカンから絞り出した果汁を組み合わせて飲食品に用いると、ペクチンも多く含まれるので脂質の吸収を抑制する点で好ましい。また摘果ミカン等の未熟ミカンの、果皮だけでなく果肉も有効に利用できる点で好ましい。
<Food &Drink>
The food or drink of the present invention is not particularly limited as long as it contains the edible citrus peel of the present invention or an extract thereof and can be taken orally. You may contain both edible mandarin peel and its extract.
The food / beverage products of this invention are various drinks containing the extract of edible citrus peel, for example. Or it is the foodstuff which added the edible citrus peel or its extract to various food materials.
The edible citrus peel contained in the food or drink of the present invention or an extract thereof has a lipase inhibitory activity, and therefore, an effect of improving lipid metabolism can be obtained by ingesting the food or drink of the present invention. That is, the food / beverage products of this invention are suitable as food / beverage products for lipid metabolism improvement.
In particular, it is preferable to use a combination of edible citrus peel and fruit juice extracted from immature mandarin oranges in foods and drinks because it contains a large amount of pectin and suppresses lipid absorption. Moreover, it is preferable in that immature mandarin oranges such as fruit mandarin orange can effectively use not only the skin but also the flesh.
食品素材としては特に限定されることはなく、納豆、豆乳、味噌、醤油などの大豆食品、はんぺん、かまぼこ、ちくわなどの練り製品、ハム、ソーセージなどの食肉加工品、飴、キャラメル、最中、羊羹などの菓子類など多岐にわたる。
本発明の飲食品における、食用ミカン皮またはその抽出物の含有量は任意であり、得ようとする薬効の程度、および期待される風味、さらには飲食品の摂取量等に応じて適宜設定することができる。
食用ミカン皮を水で抽出した抽出液であって、飲用可能な風味を有するものであれば、該抽出液を茶飲料とすることもできる。この場合、水と食用ミカン皮との割合は、水１００質量部に対して、食用ミカン皮（含水率５質量％）０．５〜２０質量部程度が好ましい。また抽出方法は、温度４０〜１００℃の温水または熱水に３分間〜６０分間浸す方法が好ましい。
The food material is not particularly limited, soy foods such as natto, soy milk, miso and soy sauce, kneaded products such as hampen, kamaboko and chikuwa, processed meat products such as ham and sausage, salmon, caramel, middle A wide variety of confectionery such as.
The content of the edible citrus peel or the extract thereof in the food and drink of the present invention is arbitrary, and is appropriately set according to the degree of medicinal effect to be obtained, the expected flavor, the intake of the food and drink, and the like. be able to.
If the extract is obtained by extracting edible citrus peel with water and has a drinkable flavor, the extract can be used as a tea beverage. In this case, the ratio of water and edible citrus peel is preferably about 0.5 to 20 parts by weight with respect to 100 parts by weight of water. The extraction method is preferably a method of immersing in warm water or hot water at a temperature of 40 to 100 ° C. for 3 to 60 minutes.
以下において「％」は特に断りのない限り「質量％」である。以下の例で用いた原料の「ミカン皮」はいずれも長崎県で栽培した温州ミカンの摘果ミカンの皮と完熟ミカンの皮である。また、特に断りのない限り揉捻は揉捻機を用いて行った。 In the following, “%” is “% by mass” unless otherwise specified. The raw material “citrus peel” used in the following examples are unripe citrus peel and fully ripe citrus peel cultivated in Nagasaki Prefecture. Further, unless otherwise specified, twisting was performed using a twisting machine.
［実施例１］
（食用ミカン皮の製造）
摘果ミカン皮および完熟ミカン皮を３０ｍｍ角程度の大きさに切断して、揉捻機で混合するとともに揉み込んだ。使用した摘果ミカン皮：完熟ミカン皮の質量比（絶対乾燥質量比）は７５：２５（完熟ミカン皮投入割合２５％）とした。揉捻時のミカン皮の温度は３０〜４０℃、揉捻時間は１０分間とした。
すなわち、所定量の摘果ミカン皮と完熟ミカン皮を、同時に揉捻機に投入し、所定時間だけ揉捻した後、直ちに連続式乾燥機に投入し、１００℃の熱風を吹き込む方法で４５分間の加熱乾燥を行って、含水率５質量％の食用ミカン皮を得た。
[Example 1]
(Manufacture of edible citrus peel)
The fruit-cut mandarin peel and the fully-ripe mandarin peel were cut into a size of about 30 mm square, mixed with a twisting machine and squeezed. The mass ratio (absolute dry mass ratio) of used fruit mandarin peel to fully ripe mandarin peel was 75:25 (ripe citrus peel input ratio 25%). The temperature of the mandarin skin at the time of twisting was 30 to 40 ° C., and the twisting time was 10 minutes.
That is, a predetermined amount of fruit mandarin peel and fully-ripe mandarin peel are simultaneously put into a twisting machine, twisted for a predetermined time, immediately put into a continuous dryer, and heated and dried for 45 minutes by blowing hot air at 100 ° C. To obtain an edible citrus peel with a water content of 5% by mass.
［参考例１］
（摘果ミカン皮の乾燥物の製造）
実施例１と同様に切断した摘果ミカン皮を連続式乾燥機に投入し、実施例1における加熱乾燥工程と同じ加熱温度で、含水率５質量％となるように加熱乾燥して、摘果ミカン皮の乾燥物を得た。
［参考例２］
（完熟ミカン皮の乾燥物の製造）
実施例１と同様に切断した完熟ミカン皮を連続式乾燥機に投入し、実施例1における加熱乾燥工程と同じ加熱温度で、含水率５質量％となるように加熱乾燥して、完熟ミカン皮の乾燥物を得た。
[Reference Example 1]
(Manufacture of dried fruit mandarin peel)
The fruit-cut mandarin peel cut in the same manner as in Example 1 was put into a continuous dryer and dried at the same heating temperature as in the heat-drying process in Example 1 so that the water content was 5% by mass. The dried product was obtained.
[Reference Example 2]
(Production of dried citrus peel)
Ripe citrus peel cut in the same manner as in Example 1 was put into a continuous dryer and dried at the same heating temperature as in the heat drying step in Example 1 so that the water content was 5% by mass. The dried product was obtained.
［参考例３］
（ミカン皮の混合物の製造）
参考例１で得た摘果ミカン皮の乾燥物と、参考例２で得た完熟ミカン皮の乾燥物を、摘果ミカン皮の乾燥物：完熟ミカン皮の乾燥物の質量比（絶対乾燥質量比）が７５：２５（完熟ミカン皮乾燥物の投入割合２５％）となるように、揉捻せずに混合した。混合時のミカン皮の温度は３０〜４０℃、混合時間は４０分間とした。こうしてミカン皮の混合物を得た。
[Reference Example 3]
(Manufacture of tangerine peel mixture)
The dried citrus peel obtained in Reference Example 1 and the dried ripened citrus peel obtained in Reference Example 2 were separated from the dried citrus peel by mass: the dried citrus peel mass ratio (absolute dry weight ratio). Was 75:25 (input ratio of dried ripe citrus peel 25%) without mixing. The temperature of the citrus peel during mixing was 30 to 40 ° C., and the mixing time was 40 minutes. In this way, a mixture of tangerine peel was obtained.
［測定例１］
実施例１で得た食用ミカン皮、参考例１で得た摘果ミカン皮の乾燥物、参考例２で得た完熟ミカン皮の乾燥物、および参考例３で得たミカン皮の混合物のそれぞれについて、「ペクチンと結合しているヘスペリジン」、「ペクチンと結合しているナリルチン」、「ペクチンと結合していないヘスペリジン」、「ペクチンと結合していないナリルチン」のそれぞれ含有量を下記の測定方法で測定した。またペクチナーゼ活性を下記の測定方法で測定した。結果を表１に示す。表１において、各成分の含有量は食用ミカン皮の乾燥物（含水率５質量％）中の含有割合を示している。ペクチナーゼ活性は、参考例２で得た完熟ミカン皮の乾燥物におけるペクチナーゼ活性値を１としたときの相対値で示している。
[Measurement Example 1]
About each of the mixture of the edible citrus peel obtained in Example 1, the dried fruit mandarin peel obtained in Reference Example 1, the dried citrus peel obtained in Reference Example 2, and the citrus peel obtained in Reference Example 3. , ‘Hesperidin bound to pectin’, ‘Narritine bound to pectin’, ‘Hesperidin not bound to pectin’, and ‘Narritine not bound to pectin’ It was measured. Pectinase activity was measured by the following measuring method. The results are shown in Table 1. In Table 1, content of each component has shown the content rate in the dried material (water content 5 mass%) of edible citrus peel. The pectinase activity is shown as a relative value when the pectinase activity value in the dried citrus peel obtained in Reference Example 2 is 1.
［ヘスペリジンおよびナリルチンの測定方法］
（試料の調製方法）
各例で得たミカン皮（含水率５％）を粉砕した粉末１ｇに、グリシン−水酸化ナトリウム緩衝液（ｐＨ１１）の１００ｍｌを添加し、６０分間スタラーで撹拌したものを抽出液Ｘとする。
これとは別に、各例で得たミカン皮（含水率５％）を粉砕した粉末１ｇに、６０％メタノールを１００ｍｌ添加し、６０分間スタラーで撹拌したものを抽出液Ｙとする。
ヘスペリジンまたはナリルチンとペクチンとの結合（疎水会合や水素結合）は、水中では解離しないが、メタノールを添加することで解離させることができる。したがって、抽出液Ｙ中のヘスペリジンまたはナリルチンの含有量は、ミカン皮中において、ペクチンと結合していないヘスペリジンまたはナリルチンと、ペクチンと結合しているヘスペリジンまたはナリルチンの合計となる。
一方、アルカリ性のグリシン−水酸化ナトリウム緩衝液に対して、ペクチンと結合しているヘスペリジンまたはナリルチンは難溶であるが、ペクチンと結合していないヘスペリジンまたはナリルチンは溶解する。したがって、抽出液Ｘ中のヘスペリジンまたはナリルチンの含有量は、ミカン皮中において、ペクチンと結合していないヘスペリジンまたはナリルチンの含有量となる。
よって、ヘスペリジンまたはナリルチンのそれぞれについて、抽出液Ｙ中の含有量から、抽出液Ｘの含有量を差し引くことにより、ペクチンと結合しているヘスペリジンまたはナリルチンの含有量が得られる。
[Method for measuring hesperidin and nariltin]
(Sample preparation method)
Extract 1 is obtained by adding 100 ml of glycine-sodium hydroxide buffer (pH 11) to 1 g of powder obtained by pulverizing citrus peel (water content 5%) obtained in each example and stirring with a stirrer for 60 minutes.
Separately from this, 100 ml of 60% methanol was added to 1 g of powdered citrus peel (water content 5%) obtained in each example, and the mixture was stirred with a stirrer for 60 minutes to obtain Extract Y.
The bond (hydrophobic association or hydrogen bond) between hesperidin or nariltin and pectin is not dissociated in water, but can be dissociated by adding methanol. Therefore, the content of hesperidin or nariltin in the extract Y is the sum of hesperidin or nariltin not bound to pectin and hesperidin or nariltin bound to pectin in the citrus peel.
On the other hand, in the alkaline glycine-sodium hydroxide buffer, hesperidin or nariltin bonded to pectin is hardly soluble, but hesperidin or nariltin not bonded to pectin is dissolved. Therefore, the content of hesperidin or nariltin in the extract X is the content of hesperidin or nariltin not bound to pectin in the citrus peel.
Therefore, by subtracting the content of the extract X from the content in the extract Y for each of hesperidin or nariltin, the content of hesperidin or nariltin bound to pectin can be obtained.
（分析方法）
上記方法で調製した抽出液Ｘおよび抽出液Ｙのそれぞれを、高速液体クロマトグラフィー（以下、ＨＰＬＣと略記することもある。）で分析して、各抽出液中のヘスペリジンの含有量およびナリルチンの含有量を求める。
（１）移動相Ａ及び移動相Ｂをアセトニトリル（ＨＰＬＣ用）、超純水、リン酸を用いて以下のように調製する。
Ａ液：アセトニトリル−１０ｍＭリン酸（２０＋８０、ｖ／ｖ）。
Ｂ液：アセトニトリル−１０ｍＭリン酸（７０＋３０、ｖ／ｖ）。
（この際１０ｍＭリン酸はあらかじめ調製しておく。）
（２）分析条件
（２−１）検出器、恒温槽、溶媒の流量等の条件は以下の通りとする。
検出波長：２８５ｎｍ。
恒温槽：４０℃。
流量：移動相Ａ、移動相Ｂの合計で毎分０．８ｍｌ。
試料注入量：１０μ１。
（２−２）移動相溶媒の混合比（グラジエント）は以下のように調整する。
０分から２０分：Ａ液１００％を保つ。
２０分から２５分：２５分の時点でＢ液の割合が４０％になるように、Ｂ液の割合を直線的に増加させる。
２５分から４０分：Ａ液６０％、Ｂ液４０％の状態を保つ。
４０分から４５分：４５分の時点でＢ液の割合が１００％になるように、Ｂ液の割合を直線に増加させる。
４５分から５５分：Ａ液０％、Ｂ液１００％の状態を保つ。
５５分から６０分：６０分の時点でＡ液の割合が１００％になるように、Ｂ液の割合を直線に減少させる。
初期の状態（Ａ液１００％、Ｂ液０％）に戻してから１０分以上おいてから次の試料を分析する。
（２−３）定性方法および定量方法
分離された物質の定性は保持時間により行う。定量は標準試料を用いた、内標を用いない絶対検量線法により行う。
(Analysis method)
Each of the extract X and the extract Y prepared by the above method is analyzed by high performance liquid chromatography (hereinafter sometimes abbreviated as HPLC), and the content of hesperidin and the content of nariltin in each extract are analyzed. Find the amount.
(1) Mobile phase A and mobile phase B are prepared as follows using acetonitrile (for HPLC), ultrapure water, and phosphoric acid.
A liquid: Acetonitrile-10 mM phosphoric acid (20 + 80, v / v).
B liquid: Acetonitrile-10 mM phosphoric acid (70 + 30, v / v).
(At this time, 10 mM phosphoric acid is prepared in advance.)
(2) Analysis conditions (2-1) Conditions such as the detector, the thermostat, and the flow rate of the solvent are as follows.
Detection wavelength: 285 nm.
Constant temperature bath: 40 ° C.
Flow rate: 0.8 ml / min in total for mobile phase A and mobile phase B.
Sample injection amount: 10 μl.
(2-2) The mixing ratio (gradient) of the mobile phase solvent is adjusted as follows.
0 to 20 minutes: Keep solution A at 100%.
20 minutes to 25 minutes: The ratio of the B liquid is linearly increased so that the ratio of the B liquid is 40% at the time of 25 minutes.
25 to 40 minutes: Maintains the state of 60% solution A and 40% solution B.
40 minutes to 45 minutes: The ratio of the B liquid is increased linearly so that the ratio of the B liquid becomes 100% at the time of 45 minutes.
45 minutes to 55 minutes: Maintains the state of solution A 0% and solution B 100%.
55 minutes to 60 minutes: The ratio of the B liquid is linearly decreased so that the ratio of the A liquid becomes 100% at the time of 60 minutes.
After returning to the initial state (A solution 100%, B solution 0%), the next sample is analyzed after 10 minutes or more.
(2-3) Qualitative method and quantitative method The qualitative property of the separated substance is determined by the retention time. Quantification is performed by an absolute calibration curve method using a standard sample and not using an internal standard.
［ペクチナーゼ活性の測定方法］
各例で得たミカン皮（含水率５％）に、水酸化カルシウムを０．３％の割合で添加混合した後、圧搾機を用い、３０〜４０ｋｇ／ｃｍ２の圧力で圧搾処理したしたもの（以下、圧搾処理滓と称する）を用いた。圧搾処理滓５０ｇに４５ｇの水を加え、塩酸でｐH４．０に調製し加熱処理（８５℃、５分間）にした後、４０℃に冷却した。ペクチナーゼを全量（最終１００ｇ）に対して０．１％となるように加え、４０℃で２４時間静置し酵素反応を行った。
[Method for measuring pectinase activity]
After adding and mixing calcium hydroxide at a rate of 0.3% to the citrus peel obtained in each example (water content 5%), the mixture was pressed using a pressing machine at a pressure of 30 to 40 kg / cm 2. (Hereinafter referred to as a pressing treatment basket). 45 g of water was added to 50 g of the press-treated bowl, adjusted to pH 4.0 with hydrochloric acid, heated (85 ° C., 5 minutes), and then cooled to 40 ° C. Pectinase was added so that it might become 0.1% with respect to the whole quantity (final 100g), and it left still at 40 degreeC for 24 hours, and the enzyme reaction was performed.
表１に示されるように、参考例１の摘果ミカン皮はヘスペリジンおよびナリルチンを多く含み、それらの多くはペクチンに結合しており、かつペクチナーゼを含まない。
参考例２の完熟ミカン皮は、これに含まれるヘスペリジンの合計量およびナリルチンの合計量が少なく、ペクチナーゼを含んでいる。また参考例２の完熟ミカン皮は、ペクチナーゼ活性が高いにもかかわらず、ペクチンと結合しているヘスペリジンおよびナリルチンが存在する。これは揉捻工程を経ていないためと考えられる。
参考例３のミカン皮の混合物は、ペクチナーゼ活性は実施例１と同程度であるが、揉捻工程を経ていないため、ペクチンと結合していないヘスペリジンより、ペクチンに結合しているヘスペリジンが多い。また、ペクチンと結合していないナリルチンより、ペクチンに結合しているナリルチンが多い。
これに対して、実施例１の食用ミカン皮は、ペクチンに結合していないヘスペリジンまたはナリルチンが、参考例１〜３のいずれよりも格段に多く、ペクチンに結合しているヘスペリジンまたはナリルチンは実質的に含まれていない。
なお、表１に示す各成分の含有量の幅は、摘果ミカンであれば摘果時期が異なることによるバラツキであり、完熟ミカンであれば収穫時期が異なることによるバラツキである。
As shown in Table 1, the fruit mandarin peel of Reference Example 1 contains a large amount of hesperidin and nariltin, most of which are bound to pectin and do not contain pectinase.
The ripe citrus peel of Reference Example 2 contains a small amount of hesperidin and a total amount of naryltin contained therein and contains pectinase. The ripe citrus peel of Reference Example 2 has hesperidin and nariltin bound to pectin even though pectinase activity is high. This is probably because the twisting process has not been performed.
The mixture of citrus peel of Reference Example 3 has the same level of pectinase activity as that of Example 1, but because it has not undergone the twisting process, hesperidin bound to pectin is larger than hesperidin not bound to pectin. Also, there is more nariltin bound to pectin than nariltin not bound to pectin.
In contrast, the edible citrus peel of Example 1 has significantly more hesperidin or nariltin not bound to pectin than any of Reference Examples 1 to 3, and hesperidin or nariltin bound to pectin is substantially higher. Not included.
In addition, the range of the content of each component shown in Table 1 is a variation due to a different fruiting time if it is a fruit mandarin orange, and a variation due to a different harvesting time if it is a fully-ripe mandarin orange.
［実施例２］
（食用ミカン皮の製造）
実施例１において、摘果ミカン皮：完熟ミカン皮の質量比（絶対乾燥質量比）を９０：１０（完熟ミカン皮投入割合１０％）と、７５：２５（完熟ミカン皮投入割合２５％）の２通りとし、揉捻時間を１０、２０、３０、４０、５０、６０分の６通りとした。そのほかは実施例１と同様にして１２種類の食用ミカン皮を製造した。
各食用ミカン皮の２０ｇを、１００℃の熱水で１０分間抽出し、抽出液を凍結乾燥した。得られた凍結乾燥粉末を１０ｍｇ／ｍｌの濃度で蒸留水に溶解し、さらに蒸留水で１０倍希釈した溶液（濃度１ｍｇ／ｍｌ）を最高濃度として、公比２で１Ｌ水準に蒸留水で希釈したものを試料水溶液とした。この試料水溶液を用い下記の方法でリパーゼ阻害活性を測定した。この試料水溶液は反応系で４倍希釈になるので、最終濃度は最高濃度で２５０μｇ／ｍｌである。結果を表２に示す。
[Example 2]
(Manufacture of edible citrus peel)
In Example 1, the mass ratio (absolute dry mass ratio) of fruit mandarin orange peel: ripe mandarin orange peel was 90:10 (ripe citrus peel input ratio 10%) and 75:25 (ripe mandarin peel input ratio 25%). The twisting time was set to 6, 20, 30, 40, 50, and 60/60. Other than that, 12 kinds of edible citrus peels were produced in the same manner as in Example 1.
20 g of each edible citrus peel was extracted with hot water at 100 ° C. for 10 minutes, and the extract was lyophilized. The obtained freeze-dried powder was dissolved in distilled water at a concentration of 10 mg / ml, and further diluted 10 times with distilled water (concentration 1 mg / ml) as the maximum concentration, diluted with distilled water to a 1 L level with a common ratio of 2 This was used as a sample aqueous solution. Using this sample aqueous solution, lipase inhibition activity was measured by the following method. Since this sample aqueous solution is diluted 4-fold in the reaction system, the final concentration is 250 μg / ml at the maximum concentration. The results are shown in Table 2.
（リパーゼ阻害活性の測定方法）
リパーゼ活性の測定は、基質に蛍光性の４−メチルウンベリフェロンのオレイン酸エステル（４−ＵＭＯ）を使用し、反応によって生成した４−メチルウンベリフェロンの蛍光を測定することにより実施した。
測定にあたり、緩衝液は、１５０ｍＭのＮａＣｌ、１．３６ｍＭのＣａＣｌ２を含む、１３ｍＭのＴｒｉｓ−ＨＣｌ（ｐＨ８．０）を用いた。基質である４−ＵＭＯ（Ｓｉｇｍａ社製）は０．１ＭのＤＭＳＯ溶液として調製したものを上記緩衝液で１０００倍希釈したものを、また、リパーゼはブタ膵リパーゼ（Ｓｉｇｍａ社製）を同様に上記緩衝液を用い４００Ｕ／ｍｌ溶液として調製したものを酵素測定に供した。
(Measurement method of lipase inhibitory activity)
The lipase activity was measured by measuring the fluorescence of 4-methylumbelliferone produced by the reaction using fluorescent 4-methylumbelliferone oleate (4-UMO) as a substrate.
In the measurement, 13 mM Tris-HCl (pH 8.0) containing 150 mM NaCl and 1.36 mM CaCl 2 was used as the buffer. The substrate 4-UMO (manufactured by Sigma) was prepared as a 0.1 M DMSO solution and was diluted 1000 times with the above buffer, and the lipase was porcine pancreatic lipase (manufactured by Sigma) in the same manner. What was prepared as a 400 U / ml solution using a buffer solution was subjected to enzyme measurement.
酵素反応は、２５℃条件下において、９６穴マイクロプレートに５０μＬの４−ＵＭＯ緩衝液溶液、２５μＬの蒸留水または試料水溶液を添加し混合した後に、２５μＬのリパーゼ緩衝液溶液を添加することにより反応開始させた。３０分間反応を行った後に、１００μＬの０．１Ｍクエン酸緩衝液（ｐＨ４．２）を添加して反応を停止させ、反応によって生成した４−メチルウンベリフェロンの蛍光（励起波長３５５ｎｍ、蛍光波長４６０ｎｍ）を蛍光プレートリーダー（Ｌａｂｓｙｓｔｅｍｓ社製、Ｆｌｕｏｒｏｓｋａｎ Ａｓｅｎｔ ＣＦ）を用いて測定した。
表２において、リパーゼ阻害活性は、酵素活性を５０％阻害する終濃度（ＩＣ５０値、単位：ｍＭ）で表す。
The enzyme reaction was performed by adding 50 μL of 4-UMO buffer solution, 25 μL of distilled water or aqueous sample solution to a 96-well microplate under 25 ° C. and mixing, and then adding 25 μL of lipase buffer solution. Started. After reacting for 30 minutes, 100 μL of 0.1 M citrate buffer (pH 4.2) was added to stop the reaction, and fluorescence of 4-methylumbelliferone produced by the reaction (excitation wavelength: 355 nm, fluorescence wavelength) (460 nm) was measured using a fluorescence plate reader (Fluoroskan Ast CF, manufactured by Labsystems).
In Table 2, the lipase inhibitory activity is expressed as the final concentration (IC 50 value, unit: mM) that inhibits the enzyme activity by 50%.
表２に示されるように、本例の食用ミカン皮はいずれもリパーゼ阻害活性を有する。特に完熟ミカン皮の投入割合１０％、揉捻時間３０〜４０分でリパーゼ阻害活性が高くなった。また完熟ミカン皮の添加量が多くなると阻害率が低くなる傾向が見られた。 As shown in Table 2, the edible citrus peel of this example has lipase inhibitory activity. In particular, the lipase inhibitory activity increased when the input rate of ripe mandarin orange peel was 10% and the twisting time was 30 to 40 minutes. Moreover, the inhibition rate tended to decrease as the amount of ripe citrus peel added increased.
Claims (9)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2011050267A JP5905201B2 (en) | 2011-03-08 | 2011-03-08 | Edible mandarin peel, method for producing the same, composition for improving lipid metabolism using the same, and method for producing food and drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2011050267A JP5905201B2 (en) | 2011-03-08 | 2011-03-08 | Edible mandarin peel, method for producing the same, composition for improving lipid metabolism using the same, and method for producing food and drink |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2012183050A true JP2012183050A (en) | 2012-09-27 |
| JP5905201B2 JP5905201B2 (en) | 2016-04-20 |
Family
ID=47013749
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2011050267A Expired - Fee Related JP5905201B2 (en) | 2011-03-08 | 2011-03-08 | Edible mandarin peel, method for producing the same, composition for improving lipid metabolism using the same, and method for producing food and drink |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP5905201B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2017192343A (en) * | 2016-04-20 | 2017-10-26 | マルボシ酢株式会社 | Manufacturing method of citrus fruit juice |
| JP6425154B1 (en) * | 2018-03-14 | 2018-11-21 | 株式会社食品計画 | Citrus feeling improvement method of citrus fruit |
| JP2019077655A (en) * | 2017-10-26 | 2019-05-23 | 愛媛県 | Food composition for improving lipid metabolism or suppressing hepatic lipid accumulation |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09143070A (en) * | 1995-09-22 | 1997-06-03 | Nippon Flour Mills Co Ltd | Inhibitory agent for lipase and lowering agent for triglyceride in blood |
| JP2008273935A (en) * | 2007-03-30 | 2008-11-13 | Hiroshima Univ | Inhibitor of fat accumulation and method for suppressing fat accumulation |
-
2011
- 2011-03-08 JP JP2011050267A patent/JP5905201B2/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09143070A (en) * | 1995-09-22 | 1997-06-03 | Nippon Flour Mills Co Ltd | Inhibitory agent for lipase and lowering agent for triglyceride in blood |
| JP2008273935A (en) * | 2007-03-30 | 2008-11-13 | Hiroshima Univ | Inhibitor of fat accumulation and method for suppressing fat accumulation |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2017192343A (en) * | 2016-04-20 | 2017-10-26 | マルボシ酢株式会社 | Manufacturing method of citrus fruit juice |
| JP2019077655A (en) * | 2017-10-26 | 2019-05-23 | 愛媛県 | Food composition for improving lipid metabolism or suppressing hepatic lipid accumulation |
| JP7075575B2 (en) | 2017-10-26 | 2022-05-26 | 愛媛県 | Food composition for improving lipid metabolism or suppressing hepatic lipid accumulation |
| JP6425154B1 (en) * | 2018-03-14 | 2018-11-21 | 株式会社食品計画 | Citrus feeling improvement method of citrus fruit |
Also Published As
| Publication number | Publication date |
|---|---|
| JP5905201B2 (en) | 2016-04-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Venkitasamy et al. | Pomegranate | |
| US20110250314A1 (en) | Activated Cranberry Powder | |
| CN103919077B (en) | Full powder of one seed melon and preparation method thereof | |
| US20080032015A1 (en) | Method of producing concentrated flour from wine grape pomace | |
| Uğurlu et al. | Reduction of bitterness in green walnuts by conventional and ultrasound-assisted maceration | |
| Reis et al. | Effect of processing methods on yacon roots health-promoting compounds and related properties | |
| JP5905201B2 (en) | Edible mandarin peel, method for producing the same, composition for improving lipid metabolism using the same, and method for producing food and drink | |
| KR102623370B1 (en) | Anti-obesity composition and method of preparing the same | |
| CN107114629A (en) | The processing method of Kiwi berry composite beverage | |
| KR101977833B1 (en) | Green apple puree and manufacturing method thereof | |
| JP2005237291A (en) | Health food | |
| KR101586053B1 (en) | method manufacturing Powder of Cudrania tricuspidata | |
| KR20170116722A (en) | Manufacturing method of citron solution with enhanced antioxidant function | |
| KR20100088851A (en) | A method for preparing rice nectar with c. maxima duch | |
| KR101805974B1 (en) | Sausage prepared with mulberry and method for preparing the same | |
| KR20050031740A (en) | Mixture of pine tree leaves supernatant juice fermentation solution and lespedeza cuneate g. don extract and health food containing the same | |
| Mani et al. | Utilization of fruit and vegetable waste in food industries | |
| JP2019077655A (en) | Food composition for improving lipid metabolism or suppressing hepatic lipid accumulation | |
| Jeng et al. | Chemicals contents in non-alcoholic and alcoholic beverages produced from purple-fleshed and orange-fleshed sweet potato varieties | |
| KR20030013000A (en) | A citron powder and process for preparation thereof | |
| JP2006306840A (en) | Anti-obesity agent and food containing the anti-obesity agent | |
| JP2003238434A (en) | Hyaluronidase activity inhibitor, food and beverage and cosmetic containing the same | |
| KR20050038092A (en) | Manufacturing method for rice bran by freeze dry and rice bran obtained thereby | |
| Barba et al. | Reuse of Tiger Nuts By-Products: Food Formulation, Clean Recovery of Oil and Bioactive Compounds, and Evaluation of the Cytotoxicity of the Oils | |
| binti Kamaruddin et al. | IMPROVISING TITBIT FROM NEPHELIUM LAPPACEUM SEEDS USING BOILING AND DRYING METHOD |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20140303 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20150213 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20150310 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20150501 |
|
| A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20151013 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20151208 |
|
| A911 | Transfer to examiner for re-examination before appeal (zenchi) |
Free format text: JAPANESE INTERMEDIATE CODE: A911 Effective date: 20151216 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20160216 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20160316 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 5905201 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| LAPS | Cancellation because of no payment of annual fees |