JP3496200B2 - Method for reducing turmeric bitter component and turmeric product with reduced bitter component - Google Patents
Method for reducing turmeric bitter component and turmeric product with reduced bitter componentInfo
- Publication number
- JP3496200B2 JP3496200B2 JP03385899A JP3385899A JP3496200B2 JP 3496200 B2 JP3496200 B2 JP 3496200B2 JP 03385899 A JP03385899 A JP 03385899A JP 3385899 A JP3385899 A JP 3385899A JP 3496200 B2 JP3496200 B2 JP 3496200B2
- Authority
- JP
- Japan
- Prior art keywords
- turmeric
- bitterness
- component
- curcumin
- low
- 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.)
- Expired - Fee Related
Links
- 235000003392 Curcuma domestica Nutrition 0.000 title claims description 69
- 235000003373 curcuma longa Nutrition 0.000 title claims description 69
- 235000013976 turmeric Nutrition 0.000 title claims description 69
- 238000000034 method Methods 0.000 title claims description 16
- 244000008991 Curcuma longa Species 0.000 title claims 6
- 244000163122 Curcuma domestica Species 0.000 claims description 63
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 claims description 49
- 235000019658 bitter taste Nutrition 0.000 claims description 36
- 239000004148 curcumin Substances 0.000 claims description 24
- 235000012754 curcumin Nutrition 0.000 claims description 24
- 229940109262 curcumin Drugs 0.000 claims description 24
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 claims description 24
- 239000003960 organic solvent Substances 0.000 claims description 13
- 239000002904 solvent Substances 0.000 claims description 13
- FZPYMZUVXJUAQA-ZDUSSCGKSA-N Turmerone Chemical compound CC(C)=CC(=O)C[C@H](C)C1=CCC(C)=CC1 FZPYMZUVXJUAQA-ZDUSSCGKSA-N 0.000 claims description 7
- FZPYMZUVXJUAQA-UHFFFAOYSA-N Turmerone Natural products CC(C)=CC(=O)CC(C)C1=CCC(C)=CC1 FZPYMZUVXJUAQA-UHFFFAOYSA-N 0.000 claims description 7
- XOCANRBEOZQNAQ-KBPBESRZSA-N alpha-turmerone Natural products O=C(/C=C(\C)/C)C[C@H](C)[C@H]1C=CC(C)=CC1 XOCANRBEOZQNAQ-KBPBESRZSA-N 0.000 claims description 7
- 239000004615 ingredient Substances 0.000 claims description 4
- 239000002798 polar solvent Substances 0.000 claims description 4
- 238000000638 solvent extraction Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 19
- 230000003078 antioxidant effect Effects 0.000 description 7
- 238000000605 extraction Methods 0.000 description 5
- 230000007721 medicinal effect Effects 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 230000035622 drinking Effects 0.000 description 3
- QRMPRVXWPCLVNI-YYFQZIEXSA-N Curcumol Chemical compound C1C(=C)[C@@H]2CC[C@H](C)[C@@]22C[C@@H](C(C)C)[C@]1(O)O2 QRMPRVXWPCLVNI-YYFQZIEXSA-N 0.000 description 2
- 102220547770 Inducible T-cell costimulator_A23L_mutation Human genes 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- CUFNKYGDVFVPHO-UHFFFAOYSA-N azulene Chemical compound C1=CC=CC2=CC=CC2=C1 CUFNKYGDVFVPHO-UHFFFAOYSA-N 0.000 description 2
- 239000000975 dye Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- VMYXUZSZMNBRCN-UHFFFAOYSA-N α-curcumene Chemical compound CC(C)=CCCC(C)C1=CC=C(C)C=C1 VMYXUZSZMNBRCN-UHFFFAOYSA-N 0.000 description 2
- 208000008035 Back Pain Diseases 0.000 description 1
- 206010008132 Cerebral thrombosis Diseases 0.000 description 1
- 241000723346 Cinnamomum camphora Species 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 241000407170 Curcuma Species 0.000 description 1
- 235000014375 Curcuma Nutrition 0.000 description 1
- VMYXUZSZMNBRCN-AWEZNQCLSA-N Curcumene Natural products CC(C)=CCC[C@H](C)C1=CC=C(C)C=C1 VMYXUZSZMNBRCN-AWEZNQCLSA-N 0.000 description 1
- QRMPRVXWPCLVNI-UHFFFAOYSA-N Curcumenol Natural products C1C(=C)C2CCC(C)C22CC(C(C)C)C1(O)O2 QRMPRVXWPCLVNI-UHFFFAOYSA-N 0.000 description 1
- WEEGYLXZBRQIMU-UHFFFAOYSA-N Eucalyptol Chemical compound C1CC2CCC1(C)OC2(C)C WEEGYLXZBRQIMU-UHFFFAOYSA-N 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 206010019133 Hangover Diseases 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 201000001429 Intracranial Thrombosis Diseases 0.000 description 1
- 208000008930 Low Back Pain Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010046788 Uterine haemorrhage Diseases 0.000 description 1
- 241000234299 Zingiberaceae Species 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 229930016183 alpha-curcumene Natural products 0.000 description 1
- 208000022531 anorexia Diseases 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229930008380 camphor Natural products 0.000 description 1
- 229960000846 camphor Drugs 0.000 description 1
- -1 camphor terpenes Chemical class 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 208000003167 cholangitis Diseases 0.000 description 1
- 201000001883 cholelithiasis Diseases 0.000 description 1
- 229930007050 cineol Natural products 0.000 description 1
- 229960005233 cineole Drugs 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 231100000283 hepatitis Toxicity 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000009291 secondary effect Effects 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 239000001052 yellow pigment Substances 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- General Preparation And Processing Of Foods (AREA)
- Medicines Containing Plant Substances (AREA)
Description
【０００１】[0001]
【発明の属する技術分野】この発明は、ウコンの苦味成
分を減少させる方法及び苦味成分を減少させたウコン製
品に関し、特に、クルクミンの含有量を大きく低下させ
ずにウコンから苦味成分を減少させる方法及びこれによ
って苦味成分は減少している一方、クルクミンの含有量
に大幅な低下が見られないウコン製品に関する。TECHNICAL FIELD The present invention relates to a method for reducing the bitterness component of turmeric and a turmeric product with a reduced bitterness component, and more particularly to a method for reducing the bitterness component from turmeric without significantly reducing the curcumin content. Also, the present invention relates to a turmeric product in which the bitterness component is reduced but the curcumin content is not significantly reduced.
【０００２】[0002]
【従来の技術】ウコンとはアジア熱帯原産のショウガ科
の多年草で、古くから薬効が知られ、薬用だけでなく、
食用、染料、観賞用などに幅広く使用されてきている。[Prior Art] Turmeric is a perennial herb of the ginger family native to the tropical Asia, and has been known for its medicinal properties since ancient times.
It has been widely used for food, dyes, and ornamental purposes.
【０００３】ウコンには多くの種類があるが、その中
で、春ウコン（日本名 キョウオウ学術名 Ｃｕｒｃｕ
ｍａ ａｒｏｍａｔｉｃａ Ｓａｌｉｓｂ）、秋ウコン
（日本名 ウコン 学術名 Ｃｕｒｃｕｍａ Ｌｏｎｇ
ａ Ｌ）、紫ウコンがよく知られており、春ウコンは薬
効が強く薬用に、秋ウコンは薬効は比較的強くなく、食
用や染料に用いられている。薬用においては、肝炎、胆
管炎、胆石症、カタル性胆黄、高脂血症、食欲不振、腰
痛、痔、子宮出血、ジンマシン、頻尿、胃腸障害、心臓
病、糖尿病、高血圧、脳血栓、二日酔いなどに効果が確
認されている。ウコンには、黄色の色素成分であるクル
クミン、精油成分であるターメロン、シネオール、アル
ファークルクメン、クルクモール、ウラボノイド、アズ
レン、カンファーテルペン類等の成分が含まれており、
これらに薬効作用があることが知られている。There are many kinds of turmeric, and among them, spring turmeric (Japanese name: Kyooh Scientific name: Curcu
ma aromatica Salisb), autumn turmeric (Japanese name Turmeric Academic name Curcuma Long)
a L) and purple turmeric are well known, spring turmeric has a strong medicinal effect for medicinal purposes, and autumn turmeric has a relatively weak medicinal effect, and is used for food and dyes. In medicine, hepatitis, cholangitis, cholelithiasis, catarrhal gall bladder, hyperlipidemia, anorexia, low back pain, hemorrhoids, uterine bleeding, gin machine, frequent urination, gastrointestinal disorders, heart disease, diabetes, hypertension, cerebral thrombosis, hangover Has been confirmed to be effective. Turmeric contains components such as curcumin which is a yellow pigment component, turmerone which is an essential oil component, cineol, alpha curcumene, curcumol, uravonoid, azulene and camphor terpenes,
It is known that these have a medicinal effect.
【０００４】特にクルクミンには、最近、老化やガンの
一因として指摘されている活性酸素を消去する働き、す
なわち抗酸化作用があることが分かっており、注目を集
めている。クルクミンそのものは抗酸化力はそれほど強
くないが、クルクミンを含有する食品を飲食し、それが
腸管から吸収されると、活性酸素やフリーラジカルをつ
かまえるのに非常に強力な働きをするテトラヒドラクル
クミンという物質に変換されることが確認されており、
これから効果的な抗酸化作用を果たす物質としてクルク
ミンが注目され、これを含有するウコンの薬効が一層注
目をあびるところとなっている。In particular, curcumin has recently been known to have an action of eliminating active oxygen, which has been pointed out as one of the causes of aging and cancer, that is, an antioxidant action, and has attracted attention. Curcumin itself does not have a strong antioxidant power, but when you eat or drink food containing curcumin and it is absorbed from the intestinal tract, it is very powerful in catching active oxygen and free radicals Tetrahydracurcumin Has been confirmed to be converted to a substance,
Curcumin has been attracting attention as a substance that exerts an effective antioxidative action, and the medicinal effect of turmeric containing it has been attracting more attention.
【０００５】しかし、ウコンには特有の強い苦みがあ
り、このためウコンを日常的に飲食することは困難であ
る。However, turmeric has a peculiar strong bitterness, which makes it difficult to eat and drink turmeric on a daily basis.
【０００６】 そこで、特開平１０−８４９０８号（ウ
コンの苦味除去抑制方法）、特開平１０−２９５３２４
号（発酵ウコン及び発酵ウコンの製造方法、ウコン添加
飲食品）など、発酵によってウコンの苦みを除去又は抑
制する方法、またこれによるウコン製品が提案されてい
る。Therefore, JP-A-10-84908 (method for suppressing bitterness of turmeric) and JP-A- 10-295324.
No. (fermented turmeric and a method for producing fermented turmeric, foods and drinks added with turmeric) and the like, methods for removing or suppressing the bitterness of turmeric by fermentation, and turmeric products using the same have been proposed.
【０００７】しかし、これらは、ウコンの苦味を除去あ
るいは抑制することを主目的としたものであって、ウコ
ンの中の特定の成分、すなわち前記の通り効果的な抗酸
化作用を果たす成分であるクルクミンの含有割合に着目
して、この含有割合を低下させないまま、一方で、苦味
の除去、抑制を図るという方法及びかかる方法による、
特定の成分の含有量をある程度維持したまま苦味成分が
減少させられているウコン製品は、これまで提案されて
いなかった。However, these are mainly intended to remove or suppress the bitterness of turmeric, and are specific components in turmeric, that is, components that exert an effective antioxidant action as described above. Focusing on the content ratio of curcumin, while keeping this content ratio unchanged, on the other hand, a method of removing and suppressing bitterness and by such a method,
Turmeric products in which bitterness components are reduced while maintaining the content of specific components to some extent have not been proposed so far.
【０００８】[0008]
【発明が解決しようとする課題】本発明は、ウコンの中
の特定の成分、すなわち前記の通り効果的な抗酸化作用
を果たす成分であるクルクミンの含有割合を低下させな
いまま、一方で、ウコンから苦味を除去、抑制すること
のできる方法、またこの方法による、クルクミンの含有
割合を低下させないまま、苦味成分が減少させられてい
るウコン製品を提供することを目的としている。DISCLOSURE OF THE INVENTION The present invention aims to reduce the content of a specific component in turmeric, namely, curcumin, which is a component that exerts an effective antioxidant action as described above, while reducing the content of turmeric. It is an object of the present invention to provide a method capable of removing and suppressing bitterness, and a turmeric product in which the bitterness component is reduced by this method without decreasing the content ratio of curcumin.
【０００９】[0009]
【課題を解決するための手段】本願の発明者らは、有機
溶媒を用いてウコンの苦味成分を抽出することによって
ウコンの苦味の除去、抑制を図ることを検討し、研究を
進めたところ、有機溶媒を適宜に選択すれば、クルクミ
ンの含有量をほとんど減少させないまま、その一方で、
苦味成分を抽出して減少させ得ることを見つけだし、本
願発明を完成したものである。Means for Solving the Problems The inventors of the present application have studied to remove or suppress the bitterness of turmeric by extracting the bitterness component of turmeric by using an organic solvent, and as a result of research, If the organic solvent is appropriately selected, the curcumin content is hardly reduced, while
It was found that the bitterness component can be extracted and reduced, and the present invention has been completed.
【００１０】 すなわち、この発明が提案する方法は、
ウコンの苦味成分をクルクミンをほとんど溶解しない低
極性溶媒であって、ウコンの主要な苦味成分であるター
メロンをよく溶解する低極性溶媒で抽出することにより
ウコンの苦味成分を減少させる方法である。また、この
発明が提案するウコン製品は、クルクミンをほとんど溶
解しない低極性溶媒であって、ウコンの主要な苦味成分
であるターメロンをよく溶解する低極性溶媒を用いた有
機溶媒抽出によって苦味成分を減少させたウコン製品で
ある。That is, the method proposed by the present invention is
Low hardly dissolve the curcumin a bitter taste component of turmeric
Tar is a polar solvent and a major bitter ingredient in turmeric.
It is a method of reducing the bitterness component of turmeric by extracting with a low-polarity solvent that dissolves melon well . In addition, the turmeric product proposed by this invention dissolves almost no curcumin.
An unsolvable low-polarity solvent, a major bitter ingredient in turmeric
It is a turmeric product in which the bitterness component has been reduced by organic solvent extraction using a low-polarity solvent that dissolves turmeric, which is well known in the art.
【００１１】ウコンの含有成分であるクルクミンは低極
性溶媒にはほとんど溶解しない。そこで、低極性溶媒で
あって、ウコンの苦味成分をよく抽出できる物を用いて
ウコンの苦味成分を減少させることができれば、ウコン
特有の苦味が減少、抑制されている一方、クルクミンの
含有量には大きな低下が生じていないウコン製品を得る
ことができる。特に、ウコンの主要な苦味成分はターメ
ロンであるので、ターメロンをよく溶解する低極性溶媒
を用いれば、ウコン特有の苦味が減少、抑制されている
一方、クルクミンの含有量には大きな低下が生じていな
いウコン製品を非常に効率よく得ることができる。Curcumin, which is a component of turmeric, is hardly dissolved in a low polar solvent. Therefore, if it is possible to reduce the bitterness component of turmeric by using a low-polarity solvent that can well extract the bitterness component of turmeric, the bitterness peculiar to turmeric is reduced or suppressed, while the curcumin content is reduced. Can obtain a turmeric product with no significant reduction. In particular, since the main bitterness component of turmeric is turmerone, if a low-polarity solvent that dissolves turmerone well is used, the bitterness peculiar to turmeric is reduced and suppressed, while the curcumin content is greatly reduced. You can get turmeric products very efficiently.
【００１２】そこで、前記の方法において用いる有機溶
媒、前記のウコン製品を得るための有機溶媒抽出に用い
る有機溶媒は、クルクミンをほとんど溶解しない低極性
溶媒であって、ウコンの苦味成分、特に主要な苦味成分
であるターメロンをよく溶解する低極性溶媒を用いるこ
とが望ましい。Therefore, the organic solvent used in the above method and the organic solvent used in the organic solvent extraction to obtain the above-mentioned turmeric product are low polar solvents that hardly dissolve curcumin, and are the bitter components of turmeric, especially the major components. It is desirable to use a low-polarity solvent that dissolves turmerone, which is a bitter ingredient, well.
【００１３】[0013]
【実施例】秋ウコンの粉末１００ｇにｎ−ヘキサン５０
０ミリリットルを加え、４０℃で３０分間加温した。こ
れを濾過してヘキサンを除き、更にｎ−ヘキサン５００
ミリリットルを加えて、４０℃で３０分間加温抽出し
た。これを濾過して得たウコン粉末を６０℃に加温しつ
つ真空乾燥し、ヘキサンを完全に除いた。Example: 100 g of autumn turmeric powder was mixed with 50 parts of n-hexane.
0 ml was added and heated at 40 ° C. for 30 minutes. This was filtered to remove hexane, and then n-hexane 500 was added.
The mixture was added with milliliter and extracted by heating at 40 ° C. for 30 minutes. Turmeric powder obtained by filtering this was vacuum dried while heating at 60 ° C. to completely remove hexane.
【００１４】真空乾燥して得た粉末２ｇを水１リットル
で煎じて飲用したところ、ウコン特有の苦味はなく、飲
用しやすい物であった。When 2 g of the powder obtained by vacuum drying was decocted with 1 liter of water and drunk, it did not have the bitterness peculiar to turmeric and was easy to drink.
【００１５】一方、この実施例の方法で苦味成分を抽出
する前と、抽出した後とで、使用した秋ウコンに含まれ
るクルクミンの含有量を比較したところ、抽出前は、
２．６重量％、抽出後は、２．４重量％であって、含有
量に大きな低下は見られないことが確認できた。On the other hand, when the content of curcumin contained in the used autumn turmeric was compared before and after extraction of the bitterness component by the method of this Example, it was found that before extraction
It was confirmed that the content was 2.6% by weight and 2.4% by weight after extraction, so that the content did not significantly decrease.
【００１６】そこで、この実施例の方法によってウコン
特有の苦味が減少、抑制されている一方、クルクミンの
含有量には大きな低下が生じていないウコン製品を極め
て簡単に、また効率よく得ることができた。Therefore, the turmeric product in which the bitterness peculiar to turmeric was reduced and suppressed by the method of this example, but the curcumin content did not significantly decrease, can be obtained very simply and efficiently. It was
【００１７】前記のようにして得たウコン製品（この実
施例では、ウコン粉末）は、煎じて飲用したり、錠剤、
顆粒に加工するなど、通常知られている方法によって加
工し、消費者に提供することが可能である。The turmeric product (turmeric powder in this example) obtained as described above is decocted for drinking, tablets,
It can be processed by a generally known method such as processing into granules and provided to consumers.
【００１８】なお、この実施例においては、苦味成分を
抽出するための有機溶媒に用いる溶媒として、食用油の
抽出に常用されているｎ−ヘキサンを用いたが、前述し
たとおり、クルクミンは低極性溶媒にはほとんど溶解し
ないので、ウコンの苦味成分、特に主要な苦味成分であ
るターメロンをよく溶解する低極性溶媒はいずれも本発
明における有機溶媒として使用可能である。In this example, n-hexane, which is commonly used for extracting edible oil, was used as the solvent used for the organic solvent for extracting the bitterness component. However, as described above, curcumin has low polarity. Since it is hardly dissolved in the solvent, any low-polarity solvent that dissolves the bitterness component of turmeric, particularly turmerone, which is the main bitterness component, can be used as the organic solvent in the present invention.
【００１９】また、この実施例では、ウコン製品として
乾燥したウコン粉末を得るために、低沸点溶媒であるｎ
−ヘキサンを用いたが、使用目的に応じて植物油等を有
機溶媒として用いることも可能であり、使用する有機溶
媒に応じて当該有機溶媒による抽出効率が最もよくなる
ように、有機溶媒抽出の際の温度、時間等を定めること
になる。Further, in this example, in order to obtain a dried turmeric powder as a turmeric product, n which is a low boiling point solvent is used.
-Hexane was used, but it is also possible to use a vegetable oil or the like as an organic solvent depending on the purpose of use, so that the extraction efficiency with the organic solvent is best depending on the organic solvent used, in the case of organic solvent extraction. The temperature and time will be decided.
【００２０】なお、前記実施例における抽出の際に得ら
れたヘキサン溶液には、黄色苦味成分であるターメロン
などが含まれている。そこで、これを減圧下で、室温に
て濃縮してヘキサンを取り除き、ウコン色素として利用
することが可能になるという副次的な効果も達成され
る。The hexane solution obtained during the extraction in the above examples contains turmerone, which is a yellow bitter component. Therefore, the secondary effect that it is possible to use this as a turmeric pigment by concentrating it at room temperature under reduced pressure to remove hexane is also achieved.
【００２１】[0021]
【発明の効果】この発明によれば、特有の強い苦味を有
していて日常的な飲食に適していないウコンから、効果
的な抗酸化作用を果たす成分であるクルクミンの含有割
合を低下させることなく、簡単に苦味成分を減少させる
ことができる。EFFECTS OF THE INVENTION According to the present invention, it is possible to reduce the content ratio of curcumin, which is a component having an effective antioxidant effect, from turmeric, which has a peculiar strong bitterness and is not suitable for daily eating and drinking. without Ru it can be easily reduced the bitterness component.
【００２２】そこで、本発明によって提供されるウコン
製品は、苦味が抑えられていて日常的な飲食に適し、し
かもクルクミンによる高い抗酸化作用を期待することが
できるものである。Therefore, the turmeric product provided by the present invention has suppressed bitterness, is suitable for daily eating and drinking, and can be expected to have a high antioxidant action by curcumin.
───────────────────────────────────────────────────── フロントページの続き (58)調査した分野(Int.Cl.7，ＤＢ名) A23L 1/30 A23L 1/015 A61K 35/78 ─────────────────────────────────────────────────── ─── Continuation of front page (58) Fields surveyed (Int.Cl. 7 , DB name) A23L 1/30 A23L 1/015 A61K 35/78
Claims (2)
ど溶解しない低極性溶媒であって、ウコンの主要な苦味
成分であるターメロンをよく溶解する低極性溶媒で抽出
することによりウコンの苦味成分を減少させる方法。[Claim 1] photons curcumin a bitter taste component of turmeric
It is a low-polarity solvent that does not dissolve, and is the main bitterness of turmeric
A method of reducing the bitterness component of turmeric by extracting the component turmerone with a low-polar solvent that dissolves well .
溶媒であって、ウコンの主要な苦味成分であるターメロ
ンをよく溶解する低極性溶媒を用いた有機溶媒抽出によ
って苦味成分を減少させたウコン製品。2. A low polarity which hardly dissolves curcumin.
Turmeric, a solvent and a major bitter ingredient in turmeric
Turmeric products with bitterness components reduced by organic solvent extraction using a low-polarity solvent that dissolves water well.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP03385899A JP3496200B2 (en) | 1999-02-12 | 1999-02-12 | Method for reducing turmeric bitter component and turmeric product with reduced bitter component |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP03385899A JP3496200B2 (en) | 1999-02-12 | 1999-02-12 | Method for reducing turmeric bitter component and turmeric product with reduced bitter component |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2000228966A JP2000228966A (en) | 2000-08-22 |
| JP3496200B2 true JP3496200B2 (en) | 2004-02-09 |
Family
ID=12398214
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP03385899A Expired - Fee Related JP3496200B2 (en) | 1999-02-12 | 1999-02-12 | Method for reducing turmeric bitter component and turmeric product with reduced bitter component |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3496200B2 (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| PL1890546T3 (en) * | 2005-05-30 | 2019-04-30 | Benny Antony | Method for improving the bioavailability of curcumin |
| US10543277B2 (en) | 2005-05-30 | 2020-01-28 | Arjuna Natural Private Limited | Formulation of curcumin with enhanced bioavailability of curcumin and method of preparation and treatment thereof |
| US8859020B2 (en) | 2005-05-30 | 2014-10-14 | Benny Antony | Treatment of alzheimer's with a curcuminoid mixture and essential oil of turmeric having 45% Ar-turmerone |
| US10286027B2 (en) | 2005-05-30 | 2019-05-14 | Arjuna Natural Extracts, Ltd. | Sustained release formulations of curcuminoids and method of preparation thereof |
| US7883728B2 (en) | 2005-05-30 | 2011-02-08 | Arjuna Natural Extracts, Ltd. | Composition to enhance the bioavailability of curcumin |
| US9492402B2 (en) | 2005-05-30 | 2016-11-15 | Benny Antony | Formulation of curcuminoids with enhanced bioavailability of curcumin, demethoxycurcumin, bisdemethoxycurcumin and method of preparation and uses thereof |
| US12053438B2 (en) | 2005-05-30 | 2024-08-06 | Arjuna Natural Private Limited | Formulation of curcuminoids with enhanced bioavailability of curcumin, demethoxycurcumin, bisdemethoxycurcumin and method of preparation and uses thereof |
| JP6316565B2 (en) * | 2013-09-30 | 2018-04-25 | ハウス食品グループ本社株式会社 | Composition comprising turmeric extract and organic acid salt |
-
1999
- 1999-02-12 JP JP03385899A patent/JP3496200B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JP2000228966A (en) | 2000-08-22 |
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