JP2017061431A - 玉ネギエキスの製造方法及び当該方法で製造された玉ネギエキス - Google Patents
玉ネギエキスの製造方法及び当該方法で製造された玉ネギエキス Download PDFInfo
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- 229940072113 onion extract Drugs 0.000 title claims abstract description 38
- 238000000034 method Methods 0.000 title abstract description 13
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 claims abstract description 86
- 241000234282 Allium Species 0.000 claims abstract description 57
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 57
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 claims abstract description 46
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 claims abstract description 46
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 claims abstract description 46
- 229960001285 quercetin Drugs 0.000 claims abstract description 46
- 235000005875 quercetin Nutrition 0.000 claims abstract description 46
- 238000010438 heat treatment Methods 0.000 claims abstract description 18
- JYMHODZXTIGVPA-UHFFFAOYSA-N Cycloalliin Chemical compound CC1CS(=O)CC(C(O)=O)N1 JYMHODZXTIGVPA-UHFFFAOYSA-N 0.000 claims abstract 4
- 238000004519 manufacturing process Methods 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 7
- 239000000284 extract Substances 0.000 abstract description 26
- 239000000796 flavoring agent Substances 0.000 abstract description 13
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- 229930182470 glycoside Natural products 0.000 description 17
- TWCMVXMQHSVIOJ-UHFFFAOYSA-N Aglycone of yadanzioside D Natural products COC(=O)C12OCC34C(CC5C(=CC(O)C(O)C5(C)C3C(O)C1O)C)OC(=O)C(OC(=O)C)C24 TWCMVXMQHSVIOJ-UHFFFAOYSA-N 0.000 description 11
- PLMKQQMDOMTZGG-UHFFFAOYSA-N Astrantiagenin E-methylester Natural products CC12CCC(O)C(C)(CO)C1CCC1(C)C2CC=C2C3CC(C)(C)CCC3(C(=O)OC)CCC21C PLMKQQMDOMTZGG-UHFFFAOYSA-N 0.000 description 11
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- 108090000190 Thrombin Proteins 0.000 description 3
- 230000009471 action Effects 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 3
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- 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 2
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- DKVBOUDTNWVDEP-NJCHZNEYSA-N teicoplanin aglycone Chemical compound N([C@H](C(N[C@@H](C1=CC(O)=CC(O)=C1C=1C(O)=CC=C2C=1)C(O)=O)=O)[C@H](O)C1=CC=C(C(=C1)Cl)OC=1C=C3C=C(C=1O)OC1=CC=C(C=C1Cl)C[C@H](C(=O)N1)NC([C@H](N)C=4C=C(O5)C(O)=CC=4)=O)C(=O)[C@@H]2NC(=O)[C@@H]3NC(=O)[C@@H]1C1=CC5=CC(O)=C1 DKVBOUDTNWVDEP-NJCHZNEYSA-N 0.000 description 2
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Images
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- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
このように、特許文献1〜4にはケルセチンとシクロアリインのいずれか一方の抽出についてのみ記載されている。
その結果、通常は廃棄される外皮と上下端の非可食部をケルセチン源として、玉ネギエキスの旨み成分を含む可食部をシクロアリイン源として利用し、アルカリ性下では分解してしまうケルセチンが分解せず、かつシクロアリイン前駆体からシクロアリインへの変換効率が高く、かつ風味品質を保持したままで加熱処理できる条件を見出した。
(実験例1)
図1に示す通り、本発明に関わる丸ごと玉ネギを115℃、10分間加熱処理して得られたエキスが最も強い血小板凝集抑制作用を示す結果であった。
(実施例1)
(実施例2)
加熱後、残渣を除去して淡褐色透明な抽出液を得た。得られた抽出液をBrix20程度まで減圧濃縮して約300gの濃縮エキスを得た。エキス中のケルセチンとシクロアリイン含量はそれぞれ固形物当たり2.7%と0.5%であった。ケルセチンの配糖体とアグリコン体の比率は5:5であった。ここに得られた濃縮液に賦形剤としてクラスターデキストリンを同量添加して凍結乾燥し、粉末の玉ネギエキス約100gを調製した。この粉末はやや苦味を呈するものの、玉ネギエキスに特徴的な甘みと香りの品質を保持していた。
(実施例3)
Claims (4)
- 外皮を含む玉ネギ全体又は外皮を含む玉ネギ上下端の非可食部を細断したものを玉ネギ重量当たり1〜4倍量の水を加えて、110〜130℃で10〜20分間の加熱処理を行うことでケルセチンおよびシクロアリインの含有率を高めたことを特徴とする玉ネギエキスの製造方法。
- 請求項1に記載のケルセチンおよびシクロアリイン高含有玉ネギエキスの製造方法によって得られる玉ネギエキスであって、外皮を含む玉ネギ全体にあっては固形物当たりケルセチン及びシクロアリインがそれぞれ0.5%以上及び1.0%以上含有することを特徴とする玉ネギエキス。
- 請求項1に記載のケルセチンおよびシクロアリイン高含有玉ネギエキスの製造方法によって得られる玉ネギエキスであって、外皮を含む玉ネギ上下端の非可食部にあっては固形物当たりケルセチン及びシクロアリインがそれぞれ2.5%以上及び0.5%以上含有することを特徴とする玉ネギエキス。
- 請求項1に記載のケルセチンおよびシクロアリイン高含有玉ネギエキスの製造方法によって得られる玉ネギエキスであって、外皮を含む玉ネギ全体と玉ネギ上下端の非可食部を1:1の割合に混合して得られるものにあっては固形物当たりケルセチン及びシクロアリインがそれぞれ1.5%以上及び0.8%以上含有することを特徴とする玉ネギエキス。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2019017282A (ja) * | 2017-07-14 | 2019-02-07 | 株式会社Mizkan Holdings | 具材入り液状調味料 |
WO2020152895A1 (ja) * | 2019-01-23 | 2020-07-30 | 株式会社Mizkan Holdings | 食用植物乾燥粉末、飲食品及びその製造方法 |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH1118717A (ja) * | 1997-06-30 | 1999-01-26 | House Foods Corp | 野菜ブイヨン |
WO1999008548A1 (fr) * | 1997-08-13 | 1999-02-25 | Nippon Shinyaku Co., Ltd. | Extrait d'oignon riche en acide amine cyclique sulfure et son procede de production |
JP2004008167A (ja) * | 2002-06-11 | 2004-01-15 | Toyo Shinyaku:Kk | タマネギ発酵物の製造方法 |
JP2006333836A (ja) * | 2005-06-06 | 2006-12-14 | Ajinomoto Co Inc | ソテーオニオンの製法 |
JP2011182756A (ja) * | 2010-03-11 | 2011-09-22 | Aomori Prefectural Industrial Technology Research Center | アリウム属植物素材およびその製造方法 |
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Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH1118717A (ja) * | 1997-06-30 | 1999-01-26 | House Foods Corp | 野菜ブイヨン |
WO1999008548A1 (fr) * | 1997-08-13 | 1999-02-25 | Nippon Shinyaku Co., Ltd. | Extrait d'oignon riche en acide amine cyclique sulfure et son procede de production |
JP2004008167A (ja) * | 2002-06-11 | 2004-01-15 | Toyo Shinyaku:Kk | タマネギ発酵物の製造方法 |
JP2006333836A (ja) * | 2005-06-06 | 2006-12-14 | Ajinomoto Co Inc | ソテーオニオンの製法 |
JP2011182756A (ja) * | 2010-03-11 | 2011-09-22 | Aomori Prefectural Industrial Technology Research Center | アリウム属植物素材およびその製造方法 |
Non-Patent Citations (3)
Title |
---|
FOOD SCI TECHNOL RES, vol. 10(4), JPN6019034470, 2004, pages 405 - 409, ISSN: 0004182823 * |
NHKテレビテキスト きょうの料理, vol. 56(4), JPN6019034468, 2012, pages 65, ISSN: 0004142567 * |
食品と科学, vol. 39(12), JPN6019034469, 1997, pages 39, ISSN: 0004142568 * |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2019017282A (ja) * | 2017-07-14 | 2019-02-07 | 株式会社Mizkan Holdings | 具材入り液状調味料 |
US11317644B2 (en) | 2017-07-14 | 2022-05-03 | Mizkan Holdings Co., Ltd. | Liquid seasoning comprising ingredients |
JP7142836B2 (ja) | 2017-07-14 | 2022-09-28 | 株式会社Mizkan Holdings | 具材入り液状調味料 |
WO2020152895A1 (ja) * | 2019-01-23 | 2020-07-30 | 株式会社Mizkan Holdings | 食用植物乾燥粉末、飲食品及びその製造方法 |
JP6755568B1 (ja) * | 2019-01-23 | 2020-09-16 | 株式会社Mizkan Holdings | 食用植物乾燥粉末、飲食品及びその製造方法 |
CN112533480A (zh) * | 2019-01-23 | 2021-03-19 | 味滋康控股有限公司 | 食用植物干燥粉末、饮食品及其制造方法 |
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