JP4009689B2 - Fructan-containing drinking water and method for producing the same - Google Patents

Description

  The present invention relates to fructan-containing drinking water produced using an edible edible plant body containing noninulin-type fructan as a raw material and a method for producing the same.

  Many edible plants such as sea cucumber, garlic, onion, cucumber, chicory, dahlia, yacon and burdock contain fructan as a storage polysaccharide. This plant fructan is an indigestible saccharide for humans and acts as a dietary fiber, and is considered to have a preventive effect on lifestyle-related diseases through a cholesterol-lowering effect, a blood glucose level-inhibiting effect, a bowel movement improving effect, and the like. Of these, fructan extracted from the root of chicory or dahlia is a linear fructan in which fructose is linked by β2 → 1 and is called inulin, and is manufactured industrially. On the other hand, fructans are also contained in the plants of the genus Allium such as sea urchin, garlic, and onion. In particular, fructan, which is contained in a large amount in sea urchin, is soluble in cold water unlike inulin, is higher in polymer than inulin, and has a wide range of molecular weight distribution. It has also been clarified that it has a β2 → 6 bond in its binding mode (Non-patent Documents 1 and 2). As a method for producing such a fructan, for example, in Patent Document 1, water is added to a bulb part containing fructan to crush it to obtain a squeezed juice, and then leave it refrigerated to precipitate gum and precipitate soluble protein. The point which manufactures fructan is indicated.

It has also been proposed to use it for beverages by paying attention to the usefulness of the edible plants described above. For example, Patent Document 2 describes that a concentrated liquid obtained by boiling onion skin with boiled water and boiled with water is used for beverages. In Patent Document 3, the onion skin is put into an appropriate amount of water, heated for several tens of minutes, and then the onion skin is removed and then passed through a filter containing activated charcoal to remove persimmon, odor, etc. The health drink water produced is described. Patent Document 4 describes a processing method in which gyoja garlic is dried and then roasted. Moreover, in patent document 5, as a manufacturing method of high inulin content content soluble roasted chicory, a) The process which dehydrates a fresh root and obtains a dry piece, b) The said dry piece is about 130 in a roaster. Roasting at a temperature of 0 ° C. and low humidity, c) cooling and pulverizing the roasted dried pieces, and d) passing hot water through the roasted and crushed dried pieces. And e) a step of refining the chicory extract.
Junichi Kobayashi, 4 others, “About the properties and utilization of Rakkyo Fructans”, Fukui Prefectural Agricultural Experiment Station Research Report, March 1998, No. 35, p23-30 Koichi Kobayashi, 4 others, "Characteristics of the chemical structure of fructan decomposed by lacquered lactic acid bacteria", Journal of the Japan Lactic Acid Bacteria Society, 2000, Vol.11, No.1, p4 Japanese Patent No. 311378 Japanese Patent Laid-Open No. 11-187849 JP-A-6-217742 Japanese Examined Patent Publication No. 3-71857 JP-T-2004-535824

  The inulin contained in the above-mentioned chicory does not dissolve in cold water and becomes insoluble and white turbid after refrigeration, so it is not suitable for use in drinking water. However, the above-mentioned leeks such as rakkyo, leek, garlic, onion, and leek are not suitable. Fructan contained in the edible plants of the genus is non-inulin type fructan, which is water-soluble and suitable for drinking water. Rakkyo fructan is particularly suitable for drinking water because it reaches 70% per dry matter and is stable after being soluble in cold water (see Non-Patent Document 1). However, these Allium species have a unique odor, and this odor causes a loss of palatability. This odor can be removed by activated carbon treatment and concentration under reduced pressure, and it is possible to add purified fructan to produce drinking water. However, since the fructan purification process requires equipment, practical use of cheap drinking water, etc. Is not suitable.

  Accordingly, the present invention aims to provide a fructan-containing drinking water suitable for drinking that can be easily produced from an edible edible plant as a raw material and has reduced plant-derived odor, and a method for producing the same. It is.

The method for producing fructan-containing drinking water according to the present invention comprises a step of roasting raccoon and a step of extracting non-inulin fructan from the roasted raccoon with hot water. Furthermore, in the roasting step, the raccoon is roasted at a temperature of 120 ° C. to 140 ° C. for 10 minutes to 40 minutes after drying. Further, the extraction step is characterized by boiling and extracting with hot water for 20 minutes or more.
The fructan-containing drinking water according to the present invention is characterized by containing non-inulin-type fructan extracted from roasted rakkyo with hot water . Furthermore, it contains a coloring component extracted from the roasted rakkyo .

The production method of the present invention, shallot together can grant aroma by roasting it is possible to reduce odor components of the plant-derived by roasting, the non-inulin-type fructans with hot water from the roasted scallion By extracting, drinking water containing non-inulin type fructan can be easily produced. A complicated process for removing odors, a purification process for non-inulin fructan, and the like are not required as in the conventional production method, and non-inulin fructan-containing drinking water can be stably mass-produced. The produced drinking water is reduced in odor components and has a savory flavor by roasting, and the colored components are extracted from the roasted raccoon together with non-inulin fructan by hot water, like tea. From this, it is possible to obtain drinking water suitable for drinking.

  In the roasting process, roasting is performed at a temperature of 120 ° C. or higher and 140 ° C. or lower for 10 minutes or more and 40 minutes or less, thereby sufficiently reducing plant-derived odor components without reducing the non-inulin fructan content. Thus, it becomes possible to increase the scent of roasting.

  Moreover, many non-inulin fructans can be extracted by boiling in hot water for 20 minutes or more in the extraction step.

  Edible plants belonging to the genus Allium, such as sea urchin, garlic and onion, contain non-inulin type fructans, among which non-inulin type fructan content of sea urchins reaches 70% per dry matter. This non-inulin type fructan acts as a water-soluble dietary fiber, and the inventors have confirmed the effect of suppressing the increase in blood glucose level and the effect of lowering cholesterol by animal experiments using rats. When raccoon fructan was administered, triglyceride and total cholesterol in feces increased, and total lipid, triglyceride and total cholesterol in liver and serum decreased compared to the control cellulose administration group. In addition, serum glucose and insulin levels were also reduced (Tanihisa Tani, Junichi Kobayashi, Masako Konishi, Ryoko Ikeda, Yoko Tani, Katsumi Masuda, Abstracts of the 7th Annual Meeting of the Japan Dietary Fiber Research Society, p70 (2002 ), Sachiya Tani, Katsumi Masuda, Yoko Tani, Junichi Kobayashi, Abstracts of the 56th Annual Meeting of the Japan Society of Nutrition and Food, p64 (2002)). In addition, fructan drink intake test by female college student volunteers revealed serum cholesterol and triglyceride lowering effect, stool convenience, and bowel movement improving effect (Masachiya Tani, Junichi Kobayashi, Masako Konishi, Ryoko Ikeda, Yoko Tani, Katsumi Masuda, Abstracts of the 58th Annual Meeting of the Japan Society of Nutrition and Food, p136 (2004)).

  On the other hand, edible plants belonging to the genus Allium, garlic, onion, rakkyo, leek, leek, etc. have a unique odor. This is because the alkyl cysteine sulfoxide, a sulfur-containing compound, is decomposed by CS lyase when the plant tissue is damaged, and finally disulfide is generated. This gives rise to the unique odor of the genus Allium, and the difference in odor arises because the alkyl group of this precursor differs depending on the type. It is said that allyl groups are mainly used in garlic, propyl groups in onion, and methyl groups in raccoon, and antibacterial activity and tearing properties differ depending on the difference in these alkyl groups. All of these have an unpleasant odor and poor palatability in raw life, but change to a preferred aroma by heating, particularly roasting. It has been reported that this roasting action produces pyrazines and sulfur-containing compounds with a fragrant fragrance by reaction between alkylcysteine and glucose by heating at high temperature (Kimura, K., Iwata, I., Nishimura, H., Kasuya, M., Yamane, A. and Mizutani, J, Agric. Biol. Chem .. 54, 1893 (1990)). In addition, it has been reported that fried onions produce methyl propenyl trisulfide, diallyl trisulfide, methyl and propenyl disulfide and furans (Tomo, Journal of Japanese Society of Food Chemical Engineering, 42, 1003 (1995)). This confirms that a preferred fragrance is produced.

  When roasting a plant having such an odor component, the fragrance due to roasting is weak at 110 ° C. and tends to be generated at 120 ° C. or higher, but when the roasting temperature is 150 ° C. or higher, it is carbonized in a short time and only the fragrance Not only it tastes bad. This is because saccharides contained in plants are colored by heating (caramelization) due to chemical reactions such as decomposition, transfer and polymerization, aldehydes, ketones, organic acids, alcohols, hydrocarbons, It seems to be due to the production of furan compounds, volatile components, etc., and bitterness and sourness. In addition, although it is desirable to dry the plant body to roast beforehand, even if it roasts a raw plant body or a frozen plant body as it is, the same effect by roasting can be acquired.

  In addition, by roasting such a plant, a coloring component having a hue like tea is extracted during extraction. Such coloring components are thought to be due to coloring due to caramelization of saccharides contained in plants due to heating or non-enzymatic browning due to aminocarbonyl reaction of saccharides and amino acids.

  Moreover, when the non-inulin type fructan which is an active ingredient is heated at 120 ° C. or more for a long time, the amount of extraction decreases due to decomposition and reaction with coexisting substances. Therefore, as a condition that can be drunk easily by roasting and the loss of fructan can be suppressed as much as possible, a process was set in which dried raccoon is roasted at 120 to 140 ° C. for 10 to 40 minutes. The roasted raccoon can be roughly crushed and heated with hot water for 20 minutes or more to extract non-inulin fructan, remove unnecessary substances by filtration, and fill the container to obtain a drinking water product. The longer the extraction time with hot water, the higher the content of non-inulin fructan in the drinking water, but 85% or more of the total amount contained in the plant is extracted in 20 minutes, and does not increase so much in 60 minutes or more.

  As a method for extracting non-inulin fructans from roasted plants, extraction with cold water is possible, but in the case of cold water, the extraction time is long and a sterilization process is required. Is preferred.

<Example 1>
We used a sample of raccoon harvested in Mikuni-machi, Fukui Prefecture, which was frozen and stored by cutting the both ends, removing the sand and skin, and halving them vertically. Each 500 g of the frozen sample was spread on an aluminum vat (270 × 340 mm) laid with cooking paper, and dried at 70 ° C. for 48 hours with an air-cooled thermostatic chamber (Yamato Scientific Co., Ltd., DFN84 type) to prepare a dried rakyou. The yield after drying was about 20%.

  Each 50 g of this dried raccoon was spread on the same aluminum vat and roasted at 110 ° C., 120 ° C., 130 ° C., 140 ° C., 150 ° C. for 10 minutes, 20 minutes, 30 minutes, 40 minutes, with the same blast constant temperature incubator. After roasting, the powder was pulverized with a home mill (Iwatani IMF150). Put 1g of this powder into a centrifuge tube (50ml) with a sealed stopper, add 40ml of deionized water, seal and heat in boiling water for 30 minutes, centrifuge in a tabletop centrifuge (Hitachi 05P21) for 3,000rpm x 20 minutes, and remove the supernatant. And filled up to 50 ml to obtain an extract. Using a solution obtained by diluting this extract twice as a trial drinking water, sensory evaluation was performed on the items of radish odor, roasting incense, hotness, bitterness, and comprehensive evaluation. The pH, solid content, non-inulin fructan content, and non-inulin fructan molecular weight distribution of the extract were measured.

  The color of the extract was measured by measuring the absorbance at 400 nm with a spectrophotometer (Hitachi U-2001 type). The pH was measured using a pH meter (H-21 type F-21). The solid content was calculated by collecting 5 ml in a weighing tube, drying at 70 ° C. for 24 hours, and determining the weight. The non-inulin type fructan content was determined by preparing an F-kit (Roche-Roche) with an extract prepared by adjusting the pH to 3.0 with a 10% citric acid solution, hydrolyzing at 100 ° C. for 2 hours, neutralizing with 1N sodium hydroxide solution. Fructose was measured using a diagnostics), and the extract before hydrolysis was also measured for fructose and sucrose using the same F-kit, and the non-inulin fructan content was calculated according to the following formula.

  Non-inulin fructan content = 0.9 x (Fructose content after hydrolysis-Fructose content before hydrolysis-(Sucrose content before hydrolysis x 180.16 / 342.3))

The molecular weight distribution of the non-inulin type fructan was measured by a high speed gel filtration method. The analysis conditions are as follows. For the sample for gel filtration, add 25 ml of ethanol to 5 ml of the extract and leave overnight at 4 ° C. to precipitate noninulin fructan, remove the supernatant by centrifugation, redissolve in water, 0.45 micron Through a membrane filter.
Column YMC Pack Diol 200 (500 x 8.0 mm ID) + Diol 300 (300 x 8.0 mm ID) series detector RI (shodex RI-SE61
Pump Shimadzu LC-10ADvp
Mobile phase milliQ
Column heater Sugai U-620
Temperature 25 ° C
Flow rate 1.0ml / min

  The sensory evaluation results of the trial drinking water are shown in Table 1. The octopus odor remained strongly at 110 ° C. and was reduced for 40 minutes at 120 ° C., 30 minutes at 130 ° C., 20 minutes at 140 ° C., and 10 minutes or more at 150 ° C. On the other hand, roasted incense came to feel well at 120 ° C. for 20 minutes and above 130 ° C. for 10 minutes. However, when the heating conditions become stronger (at 130 ° C. for 20 minutes or more), bitterness and pungency can be felt. From sensory evaluation, 120 ° C. for 30 minutes, 40 minutes, 130 ° C. for 20 minutes, and 140 ° C. for about 10 minutes are preferable conditions. Conceivable.

  As shown in FIG. 1, the color tone of the extract proceeded browning under conditions of 120 ° C. or higher and progressed as the temperature increased. Especially at 150 ° C. As shown in FIG. 2, the pH of the extract decreased as the heating conditions became stronger under the condition of 120 ° C. or higher. The solid content was between 1.44g / 100ml and 1.58g / 100ml, and there was not much difference depending on the roasting heat condition (Fig. 3), but the non-inulin fructan content tended to decrease when the heating condition became stronger In particular, it greatly decreased at 140 ° C. for 30 minutes and 150 ° C. for 20 minutes (FIG. 4).

  Also, the molecular weight distribution pattern of non-inulin fructan by gel filtration did not change much at 110 ° C, but at 120 ° C for 30 minutes or more, 130 ° C for 20 minutes or more, 140 ° C for 20 minutes or more, 150 ° C for 10 minutes or more, A decrease in the polymer fraction in the vicinity of the retention time of 23 minutes and an increase in the peak at a retention time of 18 minutes or less, which seems to be repolymerization, were observed (FIG. 5).

  From the above, roasting conditions that contain non-inulin fructan and can be used for producing drinking water are 120 ° C. 20 minutes to 40 minutes, 130 ° C. 20 minutes, 30 minutes, 140 ° C. 10 minutes. Since it is in the range of ˜20 minutes, if the roasting conditions are set in the range of 10 minutes to 40 minutes at a temperature of 120 ° C. or more and 140 ° C. or less, the odor component derived from the plant body is reduced and It is possible to obtain drinking water rich in palatability of colors such as aroma and tea.

<Example 2>
The sample used in Example 1, which had been frozen and dried at 70 ° C. and then roasted at 120 ° C. for 40 minutes, was put in a plastic bag and crushed roughly with a hammer from the outside to prepare a roasted rakkyo. Place 10 g of this sample in a polyester polyethylene household tea pack (105 mm x 110 mm, manufactured by Tokiwa Industry Co., Ltd.), put 500 ml of tap water in a 1000 ml two-necked SPC separable flask, attach an SPC cooling tube, and heat with a mantle heater After boiling, pour a tea pack, perform sampling after 3 minutes, 5 minutes, 10 minutes, 20 minutes, 30 minutes, 40 minutes, 50 minutes, 60 minutes, 70 minutes, 80 minutes, 90 minutes The color tone (absorbance at 400 nm) and the solid content were measured in the same manner as in Example 1. Moreover, the non-inulin type fructan content was also measured by the method similar to Example 1 about the sample for 10 minutes, 20 minutes, 30 minutes, and 40 minutes.

  The result is shown in FIG. The absorbance at 400 nm and the solid content both increased rapidly until 20 minutes, and thereafter the increase became mild. The solid content then gradually increased, but the absorbance hardly increased after 50 minutes. Although a cooling pipe was attached, water transpiration was not completely prevented, and the increase in solid content after 60 minutes was thought to be due to evaporation of moisture. Further, it can be seen that a noninulin type fructan content of 85% or more at 40 minutes is extracted in 20 minutes, and a sufficient amount of noninulin type fructan can be extracted if the extraction time with hot water is 20 minutes or more.

<Example 3>
A 550 liter steam double kettle (kneader) was used in Example 2, after being frozen and dried at 70 ° C. and then roasted at 120 ° C. for 40 minutes, placed in a plastic bag and lightly crushed with a hammer and crushed roughly. Was poured into 30 liters of boiling water heated to 98 ° C. to 100 ° C. together with 30 g of sodium bicarbonate and boiled for 40 minutes with occasional stirring. During this time, the weight loss due to evaporation was about 20 liters. Baking soda was added to increase the extraction efficiency, and the pH was 7.5, but it does not seem to affect the extraction of non-inulin fructan. After cooking, it was strained with a wire mesh, the residue was removed, returned to the kneader again, and 60 g of ascorbic acid was added to adjust pH and prevent oxidation (the final pH of the product was 5.62). This is passed through a pressure filter (0.8 micron cloth filter), sterilized at 120 ° C for 12 seconds with a sterilizer (plate heater), cooled to 90 ° C, sent to a filling machine, and a PET bottle (capacity at 85 ° C) 500 ml) was hot-filled. The cap was sterilized by tumbling the container for 30 seconds or more after filling, the product temperature was set to 35 ° C. with a cooling device (shower cooler), the outside of the container was dried through a draining blower, and 370 500-ml PET bottles were produced as prototypes.

  In the prototype, the solid content and the non-inulin type fructan content were measured in the same manner as in Example 1, and the protein content by the Kjeldahl method and the ash content by the direct ashing method at 550 ° C. were measured. Further, after standing in a 30 ° C. incubator for 2 weeks, the number of general viable bacteria using a standard agar medium (manufactured by Nissui) and the coliform group by dezoxycholate agar medium (manufactured by Nissui) were measured.

  As a result, the properties of the prototype were 0.78 g / 100 ml of solid content, 0.44 g / 100 ml of non-inulin type fructan, 0.09 g / 100 ml of protein, 0.05 g / 100 ml of ash content, and 2.2 g of 500 ml each. Contains non-inulin fructan.

  The number of viable bacteria after standing at 30 ° C. for 2 weeks was 30 cells / ml or less (below the detection limit), and the coliform group was negative. Further, no generation of starch was observed.

  From the above experimental results, it is possible to produce drinking water that is highly hygienic and safe by using the production method according to the present invention.

<Comparative example>
50 g of chicory inulin (Nippon Siebel Hegner Raftilin HP (DP2-60)) was heated at 120 ° C. for 40 minutes and roasted, and the concentrations of roasted inulin were 0.5%, 1%, 2% and 4%, respectively. Then, it was poured into boiling water and dissolved by heating for 20 minutes. The dissolved aqueous solution was filled in a PET bottle (capacity 500 ml), sealed, allowed to cool, and stored in a refrigerator (refrigeration temperature 5 ° C.) for 1 week. When the stored one was taken out and the occurrence of a precipitate in the PET bottle was observed, it was confirmed that inulin was precipitated and precipitated at a concentration of 1% or more. From the above experimental results, it can be seen that roasted inulin is not suitable for drinking water.

It is a graph which shows the change of the color tone (400 nm light absorbency) of an extract, when dried raccoon is roasted for 40 minutes at 110 to 150 degreeC. It is a graph which shows the change of pH of an extract, when dried raccoon is roasted at 110 to 150 degreeC for 40 minutes. It is a graph which shows the change of solid content of an extract, when dried raccoon is roasted at 110 to 150 ° C. for 40 minutes. It is a graph which shows the change of the non-inulin type fructan content of an extract, when dry raccoon is roasted for 40 minutes at 110 to 150 degreeC. The change of molecular weight distribution by gel filtration of the non-inulin type fructan of an extract when dry roach is roasted at 110 degreeC-150 degreeC for 40 minutes is shown. It is the graph which showed the extraction time when boiling roast raccoon, the solid content of the extract, and the color tone (absorbance at 440 nm).

Claims (5)

A method for producing fructan-containing drinking water, comprising: a step of roasting rakkyo, and a step of extracting non-inulin fructan from the roasted rakkyo with hot water. 2. The method for producing fructan-containing drinking water according to claim 1, wherein in the roasting step, the raccoon is roasted at a temperature of 120 ° C. to 140 ° C. for 10 minutes to 40 minutes after drying. .   3. The method for producing fructan-containing drinking water according to claim 1, wherein the extraction step is performed by boiling and extracting with hot water for 20 minutes or more. A drinking water characterized by containing non-inulin fructan extracted from roasted rakkyo with hot water. The drinking water according to claim 4, comprising a coloring component extracted from the roasted sea bream .

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