JP4315753B2 - Food material and manufacturing method thereof - Google Patents
Food material and manufacturing method thereof Download PDFInfo
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- JP4315753B2 JP4315753B2 JP2003209547A JP2003209547A JP4315753B2 JP 4315753 B2 JP4315753 B2 JP 4315753B2 JP 2003209547 A JP2003209547 A JP 2003209547A JP 2003209547 A JP2003209547 A JP 2003209547A JP 4315753 B2 JP4315753 B2 JP 4315753B2
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- Prior art keywords
- pectinase
- fruit
- food material
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- dried
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Description
【０００１】
【発明の属する技術分野】
本発明は、薬用食物をペクチナーゼで処理して得られる食品素材及びその製造方法に関する。さらに詳しくは、該薬用食物の生果実又は乾燥果実をペクチナーゼで処理して得られる食品素材及びその製造方法に関する。
【０００２】
【従来の技術】
アーユルヴェーダは現在インド国民の８０％以上に利用され、これを教育する医科大学も１００校以上あるなど、インドでは伝統的医療となっている。アーユルヴェーダ（Ａｙｕｒｖｅｄａ）はサンスクリット語であり、生命や寿命を意味するアーユス（Ａｙｕｓ）と知識や真理を意味するヴェーダ（Ｖｅｄａ）の合成語であり、生命科学と訳されている（例えば、非特許文献１参照。）。
【０００３】
近年の健康への関心から、中国の漢方と同様にアーユルヴェーダへの関心は高まりつつある。さらに、医食同源の視点から漢方薬で用いられる生薬と同様にアーユルヴェーダで処方される薬用植物は、一般食品、健康食品、機能性食品、特定保健用食品及び保健機能食品等の各種食品の素材として応用の可能性がある。
【０００４】
例えば、アムラはアーユルヴェーダでは重要な薬用植物とされ、代表的な果実（三果、トリパラ）の一つであり、宇宙最初の木とされている。また、その果実はアーユルヴェーダの治療では眼病、肺炎、貧血及び細菌性赤痢などの処方に用いられている。
【０００５】
インドで食されているムラッパ（ｍｕｒａｂｂａ）は、アムラの新鮮な果実を煮て、それを煮つめて砂糖につけ込んだ砂糖漬けであり、体調が悪いときに食用されている。また、インドでは、ピクルスの素材としても知られている。
【０００６】
これらのことから、アムラ（学名：Ｅｍｂｌｉｃａ ｏｆｆｉｃｉｎａｌｉｓＧａｅｒｔｎ又はＰｈｙｌｌａｎｔｈｕｓ ｅｍｂｉｌｉｃａ、別名：アーマラキー又はマラッカノキ）が有する生理作用等に関する技術が開示されてきた。例えば、ミロバランノキの果肉又はその抽出物を主剤とし、これにセイタカミロバラン、マラッカノキ、オトメアゼナ、ツボクサ、トリバラ又はカンゾウの粉末又は抽出物の一種又は複合種を混合したことを特徴とする老化防止食品剤に関する技術（例えば、特許文献１参照。）、マラッカノキの果実、ミロバランノキの果実、セイタカミロバランの果実から選択された食物抽出物の内、その１種又は２種以上を含有することを特徴とする、過酸化脂質精製抑制剤に関する技術（例えば、特許文献２参照。）、ガロタンニンを含有することを特徴とするコラゲナーゼ活性阻害剤に関する技術（例えば、特許文献３参照。）、フィランサス エンブリカ（Ｐｈｙｌｌａｎｔｈｕｓ ｅｍｂｌｉｃａ Ｌ）の果実より得られる果汁及び／又は果実より得られる抽出物を有効成分とする抗アレルギー及び抗炎症食品に関する技術（例えば、特許文献４参照。）、フィランサス果実又はその抽出物を配合してなることを特徴とする口腔用組成物に関する技術（例えば、特許文献５参照。）、フィランツス・エンブリカの抽出物を有効成分とするヒアルロニダーゼ阻害剤に関する技術（例えば、特許文献６参照。）、エンビリカ・オフィシナル（Ｅｍｂｉｌｉｃａ Ｏｆｆｉｃｉｎａｌｅ（Ｐｈｙｌｌａｎｔｈｕｓ ｅｍｂｉｌｉｃａ））の生の果実全部、果肉そのまま、絞り液、濃縮物、希釈物、ペースト状物、乾燥物、及び／又は生の果実全部、若しくは果肉の抽出物から得られる天然ミネラル組成物に関する技術（例えば、特許文献７参照。）がそれぞれ開示されている。
【０００７】
しかしながら、これらの技術は、アムラ（学名：Ｅｍｂｌｉｃａ ｏｆｆｉｃｉｎａｌｉｓ Ｇａｅｒｔｎ又はＰｈｙｌｌａｎｔｈｕｓ ｅｍｂｉｌｉｃａ、別名：アーマラキー又はマラッカノキ）の果汁、果実そのまま、又は果実抽出物を用いた技術であり、実際に食品に応用する場合に風味や溶解性等の問題があり、食品によっては利用できない。また、生理作用を発現する有効成分のみを選択的に効率よく抽出する技術も望まれている。これらの問題を解決するために様々な手段が開示されてきた。例えば、ユズの種子１５〜２５部とフィランツスの果実１５〜２５部を合わせて磨砕、乾燥、粉砕して主粉末を造り、一方ヤマユリの根２５〜３０部、及びブラツバキの根２５〜３０部を細かく刻んで一度乾燥した後、水を加え煎じて濃縮煎液をつくり、この濃縮煎液を前記主粉末に吸収させて乾燥させ、全量を均一な粉末とすることを特徴とする保健食品組成物の製造方法に関する技術（例えば、特許文献８参照。）、フィランサスエンブリカ（Ｐｈｙｌｌａｎｔｈｕｓ ｅｍｂｌｉｃａ Ｌ．）の果実を調味シロップに漬け加熱処理してなることを特徴とする食品原料に関する技術（例えば、特許文献９参照。）、果実外皮およびトレハロースを必須成分として含有する機能性食品に関する技術（例えば、特許文献１０参照。）、ミロバランノキの果肉又はその抽出物を主材とし、これにセイタカミロバラン、マラッカノキ、オトメアゼナ、ツボクサ、トリパラ又はカンゾウの粉末又は抽出物の一種又は複数種を混合したことを特徴とする老化防止食品に関する技術（例えば、特許文献１１参照。）がそれぞれ開示されている。しかし、実際食品に利用する場合に完全に問題を解決するに至っていない。
【０００８】
ところで、柑橘類の外皮のまま、又は果汁を分取した果実を包む内皮と外皮を原料としてこれを粉砕し、スラリー状にして柑橘類の成分を分解する酵素を添加し、酵素作用させ、成分の分解反応をおこなわせ柑橘類の栄養成分を抽出させ、飲料又は食品の添加物とする事を特徴とする柑橘類の酵素による栄養液の製造方法に関する技術（例えば、特許文献１２参照。）、果実を皮付きのまま機械的に微細化し、これに繊維分解酵素を加え、ｐＨ３〜５、温度２５℃〜６０℃に調節保持し、酵素分解反応容器内にて機械的に攪拌しながら果実の細胞組織分解を行わしめ、その後粕を除去することを特徴とする果汁の製造方法に関する技術（例えば、特許文献１３参照。）、リンゴ果実を粉砕し、搾汁してリンゴ果汁を製造する方法において、次いで、褐変防止剤を添加することを特徴とするリンゴ果汁の製造方法に関する技術（例えば、特許文献１４参照。）が、それぞれ開示されている。しかし、これらの技術は酵素を利用した果汁の製造方法に関するものであり、各種食品に利用するための風味改良方法に関する技術とは異なる。
従って、本発明の目的は、薬用食物を食品に利用できるように風味が良く、利用できる食品を制限せず、生理作用を発現する有効成分を豊富に含んだ食品素材及びその製造方法を提供することにある。
【０００９】
【特許文献１】
特開平３−５８９３９号公報（第１−４頁）
【特許文献２】
特開平４−６９３４３号公報（第１−５頁）
【特許文献３】
特公平７−９１１９６号公報（第１−４頁）
【特許文献４】
特開平１０−２８５４９号公報（第２−６頁）
【特許文献５】
特開平１０−１７４５０号公報（第２−６頁）
【特許文献６】
特開平１１−７１２９０号公報（第２−５頁）
【特許文献７】
特開２００２−２６５３７６号公報（第２−５頁）
【特許文献８】
特公平７−７３４７８号公報（第１−３頁）
【特許文献９】
特開２００１−２９００８号公報（第２−６頁）
【特許文献１０】
特開２００１−３４６５３７号公報（第２−１４頁）
【特許文献１１】
特許第２９７２８０７号公報（第１−４頁）
【特許文献１２】
特開昭５２−１１０８７７号公報（第１−２頁）
【特許文献１３】
特開昭５３−９４０５０号公報（第１−３頁）
【特許文献１４】
特開平１−１７４３６０号公報（第１−１４頁）
【非特許文献１】
医学のあゆみ，別冊（１０月），８４−８８，代替医療のいま 代替医療の実際 アーユルべーダ 古代インドから伝わる体系的な治療学（２０００）
【００１０】
【課題を解決するための手段】
本発明者らは、薬用食物を食品に利用できるように風味が良く、利用できる食品を制限せず、生理作用を発現する有効成分を豊富に含んだ食品素材及びその製造方法を供する目的で鋭意検討した結果、薬用食物をペクチナーゼで処理することにより、風味が良く、利用できる食品を制限せず、生理作用を発現する有効成分を豊富に含んだ食品素材を提供できることを見出し、本発明を完成するに至った。
【００１１】
すなわち、本発明は、（１）薬用食物をペクチナーゼで処理することで得られる食品素材、（２）薬用食物の生果実をペクチナーゼで処理することで得られる食品素材、（３）薬用食物の乾燥果実をペクチナーゼで処理することで得られる食品素材、及び（４）前記（１）〜（３）に記載の食品素材の製造方法に関する。
【００１２】
【発明の実施の形態】
本発明における薬用食物とは、ハリータキー（学名：Ｔｅｒｍｉｎａｌｉａ ｃｈｅｂｕｌａ Ｒｅｔｚｉｕｓ、別名：ミロバランノキ）、ビビータキー（学名：Ｔｅｒｍｉｎａｌｉａ ｂｅｌｅｒｉｃａ Ｒｏｘｂ．、別名：セイタカミロバラン）、アムラ（学名：Ｅｍｂｌｉｃａ ｏｆｆｉｃｉｎａｌｉｓ Ｇａｅｒｔｎ又はＰｈｙｌｌａｎｔｈｕｓ ｅｍｂｉｌｉｃａ、別名：アーマラキー又はマラッカノキ）、シュンティー（学名：Ｚｉｎｇｉｂｅｒ ｏｆｆｉｃｉｎａｌｅ Ｒｏｓｃｏｅ、別名：ショウガ）、マリチャ（学名：Ｐｉｐｅｒ ｎｉｇｒｕｍ Ｌ．、別名：コショウ）、ピッパリー（学名：Ｐｉｐｅｒ ｌｏｎｇｕｍ Ｌ．、別名：ナガコショウ）、ハリドラー（学名：Ｃｕｒｃｕｍａ ｌｏｎｇａ Ｌ．、別名：ウコン）、ラシュナ（学名：Ａｌｌｉｕｍ ｓａｔｉｖｕｍＬ．、別名：オオニンニク）、ブラーフミー（学名：Ｈｙｄｒｏｃｏｔｙｌｅａｓｉａｔｉｃａ Ｌ．、別名：ツボクサ）、ヴァチァー（学名：Ａｃｏｒｕｓ ｃａｌａｍｕｓ Ｌ．）、トゥラシー（学名：Ｏｃｉｍｕｍ ｓａｎｃｔｕｍ Ｌ．、別名：カミボウキ）、ヤシュティマドゥ（学名：Ｇｌｙｃｙｒｒｈｉｚａ ｇｌａｂｒａ Ｌ．、別名：カンゾウ）、ヴァーサー（学名：Ａｄｈａｔｏｄａ ｖａｓｉｃａ Ｎｅｅｓ．、別名：アダトダ）、ジャーティパラ（学名：Ｍｙｒｉｓｔｉｃａ ｆｒａｇｒａｎｓ Ｈｏｕｔｔ．、別名：ニクズク）、ヒング（学名：Ｆｅｒｕｌａ ｎａｒｔｈｅｘ Ｂｏｉｓｓ．又はＦｅｒｕｌａｆｏｅｔｉｄａ Ｒｅｇｅｌ．）、グッグル（学名：Ｃｏｍｍｉｐｈｏｒａ ｍｕｋｕｌ Ｅｎｇｌ．）、ジーラカ（学名：Ｃｕｍｉｎｕｍ ｃｙｍｉｎｕｍＬ．）、ティラ（学名：Ｓｅｓａｍｕｍ ｉｎｄｉｃｕｍ Ｌ．、別名：ゴマ）、ヴァーターマ（学名：Ｐｒｕｎｕｓ ａｍｙｇｄａｌｕｓ Ｂａｉｌｌ）、エーランダ（学名：Ｒｉｃｉｎｕｉｓ ｃｏｍｍｕｎｉｓ Ｌ．、別名：トウゴマ）、ヴァツァナーバ（学名：Ａｃｏｎｔｉｎｕｍ ｆｅｒｏｘ Ｗａｌｌ．、Ａｃｏｎｉｔｕｍ ｃｈａｓｍａｔｈｕｍ Ｗａｌｌ．又はＡｃｏｎｉｔｕｍ ｐａｌｍａｔｕｍ Ｗａｌｌ．）、アティヴィシャー（学名：Ａｃｏｎｉｔｕｍｈｅｔｅｒｏｐｈｙｌｌｕｍ Ｗａｌｌ．）、ヴィンダカ（学名：Ｅｍｂｅｌｉｃａ ｒｉｂｅｓ Ｂｕｒｎｉ、別名：エンベリア）、チトラカ（学名：Ｐｕｍｂａｇｏ ｚｅｙｌａｎｉｃａ Ｌ．及びＰｌｕｍｂａｇｏ ｒｏｓｅ Ｌ．、別名：セイロンマツリ及びアカマツリ）、カトゥキー（学名： Ｐｉｃｏｒｒｈｉｚａ ｋｕｒｒｏａ Ｂｅｎｔｈ、別名：コオウレン）、ブリンガラージャ（学名：Ｅｃｌｉｐｔａ ａｌｂａ Ｈａｓｓｋ．、別名：タカサブロウ）、グドゥーチー（学名：Ｔｉｎｏｓｐｏｒａ ｃｏｒｄｉｆｏｌｉａ Ｍｉｅｒｓ．、別名：イボナシツヅラフジ）、クマーリー（学名：Ａｌｏｅ ｂａｒｂａｄｅｎｓｉｓ Ｍｉｌｌ．）、ダーディマ （学名：Ｐｕｎｉｃａ ｇｒａｎｔｕｍＬ．、別名：ザクロ）、ドゥールヴァー（学名：Ｃｙｎｏｄｏｎ ｄａｃｔｙｌｏｎ Ｐｅｒｓ．、別名：ギョウバシバ）、アショーカ（学名：Ｓａｒａｃａｉｎｄｉｃａ Ｌ．、別名：ムユウジュ）、ムスター（学名：Ｃｙｐｅｒｕｓｒｏｔｕｎｄｕｓ Ｌ．、別名：ハマスゲ）、ゴークシュラ（学名：Ｔｒｉｂｕｌｕｓ ｔｅｒｒｅｓｔｒｉｓ Ｌ．、別名：ハマビシ）、パーシャーナベーダ（学名：Ｂｅｒｇｅｎｅａ ｌｉｇｕｌａｔａ Ｗａｌｌ．及びＢｅｒｇｅｎｅａ ｃｉｌｉａｔａ Ｗａｌｌ．、別名：ヒマラヤユキノシタ）、アシュヴァガンダー（学名：Ｗｉｔｈａｎｉａ ｓｏｍｎｉｆｅｒａ Ｄｕｎａｌ．、別名：セキトメホオズキ）、アジャモーダー （学名：Ｔｒａｃｈｙｓｐｅｒｍｕｍａｍｍｉ Ｓｐｒａｇｕｅ及びＴｒａｃｈｙｓｐｅｒｍｕｍ ｒｏｘｂｕｒｇｈｉａｍｕｍ Ｓｐｒａｇｕｅ．、別名：ヒメウイキョウ）の１種又は２種以上を指し、好ましくはアムラ（学名：Ｅｍｂｌｉｃａ ｏｆｆｉｃｉｎａｌｉｓ Ｇａｅｒｔｎ又はＰｈｙｌｌａｎｔｈｕｓ ｅｍｂｉｌｉｃａ、別名：アーマラキー又はマラッカノキ）を指し、好ましくは、アーユルブェーダで三果（Ｔｒｉ−ｐｈａｌａ、トリファラー又はトリパラー）と呼ばれ、最もよく処方されている３種類の果実であるハリータキー（学名：Ｔｅｒｍｉｎａｌｉａ ｃｈｅｂｕｌａ Ｒｅｔｚｉｕｓ、別名：ミロバランノキ）、ビビータキー（学名：Ｔｅｒｍｉｎａｌｉａ ｂｅｌｅｒｉｃａ Ｒｏｘｂ．、別名：セイタカミロバラン）、アムラ（学名：Ｅｍｂｌｉｃａ ｏｆｆｉｃｉｎａｌｉｓ Ｇａｅｒｔｎ又はＰｈｙｌｌａｎｔｈｕｓ ｅｍｂｉｌｉｃａ、別名：アーマラキー又はマラッカノキ）であり、最も好ましくはアムラ（学名：Ｅｍｂｌｉｃａ ｏｆｆｉｃｉｎａｌｉｓ Ｇａｅｒｔｎ又はＰｈｙｌｌａｎｔｈｕｓ ｅｍｂｉｌｉｃａ、別名：アーマラキー又はマラッカノキ）である。
【００１３】
本発明におけるアムラとは、トウダイグサ科（Ｅｕｐｈｏｒｂｉａｃｅａｅ）コミカンソウ属（Ｐｈｙｌｌａｎｔｈｕｓ）に属し、落葉の亜高木であり、インドからマレーシア地域および中国南部にかけて分布しており、インドが原産地と考えられている。その学名は、エンビリカ・オフィシナル（Ｅｍｂｉｌｉｃａ ｏｆｆｉｃｉｎａｌｅ）、又はフィランサス・エンブリカ（Ｐｈｙｌｌａｎｔｈｕｓ ｅｍｂｉｌｉｃａ）である。本発名のアムラの呼び方は各地方又は言語によって、各々固有の名称があり、エンブリック・ミロバラン（Ｅｍｂｌｉｃ ｍｙｒｏｂａｌａｎ）、マラッカツリー（Ｍａｌａｃｃａ ｔｒｅｅ）、インディアングズベリー（Ｉｎｄｉａｎ Ｇｏｏｓｅｂｅｒｒｙ）、アロンラ（Ａｏｎｌａ（ヒンズー語））、アミラ、アミラキ（Ａｍｌａｋｉ、Ａｍｌａｋｉ Ｒａｓａｙａｎａｍ（ベンガル地方））、アミラキャトラ（Ａｍｌａ Ｃｈａｔｕｒａ（サンスクリット語））、ネリカイ（Ｎｅｌｌｉｋｋａｉ（タミル））、ネルリ（Ｎｅｌ−ｌｉ（スリランカ））、タシャ（Ｔａｓｈａ、Ｚｉｂｙｕ（ミャンマー））、カユラカ（Ｋａｙｕ ｌａｋａ、Ｂｕａｈｍｅｌｉｋａ、Ａｓａｍ ｍｅｌｉｃａ（マラヤ））、ケムラカ（Ｋｅｍｌａｋａ（ジャワ））、ナックホンポン（Ｎａｋｈａｍ−ｐｏｍ（タイ））、余柑子（中国）、油甘（台湾）などと呼ばれている。日本名では、奄摩勒（アマンロク）もしくは油甘（ユカン）と称されている。
【００１４】
本発明に用いられるアムラの原産地は、インドからマレーシア地域および中国南部にかけてであり、これらの地域で栽培されているもののいずれを用いることができるが、好ましくは、薬用植物の観点からインド国又は中国で栽培されているものであり、最も好ましくはアーユルヴェーダで処方される薬用植物の観点からインド国で栽培されているものである。
【００１５】
本発明における薬用植物の果実とは、未熟果実及び完熟果実のいずれを用いることができる。
【００１６】
本発明におけるペクチナーゼとは、酵素番号（ＥＣ Ｎｕｍｂｅｒ）がＥＣ３．２．１．１５のペクチニン酸、ペクチン及びペクチン酸などのα１→４ガラクツロニル結合を加水分解する酵素を指し、カビ、細菌、酵母、高等植物及びカタツムリ及び遺伝子組換え技術により生産されたもの等を用いることができ、その由来は限定されないが、商業的な利用の観点から、好ましくはカビ及び酵母由来である。例えば、カビとしては、アスペルギルス・ニガー（Ａｓｐｅｒｇｉｌｌｕｓ ｎｉｇｅｒ）、アスペルギルス・プルベルレンタス（Ａｓｐｅｒｇｉｌｌｕｓ ｐｕｌｖｅｒｕｌｅｎｔｕｓ）、アスペルギルス・ジャポニクス（Ａｓｐｅｒｇｉｌｌｕｓ ｊａｐｏｎｉｃｕｓ）、酵母としては、トリコデルマ・ビィリデ（Ｔｒｉｃｈｏｄｅｒｍａ ｖｉｒｉｄｅ）由来のものを用いることができる。
【００１７】
本発明の薬用植物をペクチナーゼで処理して得られる食品素材とは、（１）植物体を切断し、粉砕したものにペクチナーゼを添加し、一定時間処理し、濾過した濾液にさらにペクチナーゼを添加した後に濾過して得られた濾液、濾液の濃縮品及び濾液の粉末品、（２）植物体の乾燥品に水もしくは緩衝液を加えた後にペクチナーゼを添加し、一定時間処理し、濾過した濾液、濾液の濃縮品及び濾液の粉末品の（１）及び（２）のいずれかを指し、腐敗や品質劣化の観点から濃縮品及び粉末品が好ましく、さらに好ましくは粉末品である。処理する時のｐＨは使用するペクチナーゼの至適ｐＨ及びｐＨ安定性を指標に適宜選択できる。また、処理するときの温度に関しても使用するペクチナーゼの至適温度及び温度安定性を指標に適宜選択できる。粉末化の方法としては、熱風乾燥、噴霧乾燥、凍結乾燥等、通常の公知の粉末化方法を用いればよい。
【００１８】
本発明の薬用植物をペクチナーゼで処理して得られる食品素材を製造する時のペクチナーゼの添加量は、使用するペクチナーゼの比活性により適宜選択できるが、未乾燥の植物体と乾燥の植物体で異なる。例えば、（１）植物体が未乾燥で、使用するペクチナーゼの比活性がＡＪＤＵ（Ａｐｐｌｅ Ｊｕｉｃｅ Ｄｅｐｅｃｔｉｎｉｚｉｎｇ Ａｃｔｉｖｉｔｙ）で５００００Ｕ／ｍＬの場合、植物体部に対して５０〜２０００ｐｐｍであり、好ましくは１００〜１０００ｐｐｍであり、最も好ましくは３００〜５００ｐｐｍである。添加量が５０ｐｐｍより少ないとペクチナーゼによる植物体部組織の処理が不十分となり生産収量が少なく、２０００ｐｐｍを超える量を添加しても酵素反応の速度は増加せず、本発明の薬用植物をペクチナーゼで処理して得られる食品素材の生産収量はそれほど増加しない。（２）植物体が乾燥しており、使用するペクチナーゼの比活性がＥｎｄｏＰＧａｓｅ（Ｅｎｄｏｐｏｌｙｇａｌａｃｔｕｒｏｎａｓｅ）活性１８００Ｕ／ｍＬ及びＣＭＣａｓｅ（Ｃａｌｂｏｘｙｍｅｔｈｙｌｃｅｌｌｕｌａｓｅ）活性５００００Ｕ／ｍＬの場合、植物体部と溶液部の合わせたものに対して５０〜２０００ｐｐｍであり、好ましくは１００〜１０００ｐｐｍであり、最も好ましくは３００〜５００ｐｐｍである。添加量が５０ｐｐｍより少ないとペクチナーゼによる植物体部組織の処理が不十分となり生産収量が少なく、２０００ｐｐｍを超える量を添加しても酵素反応の速度は増加せず、本発明の薬用植物をペクチナーゼで処理して得られる食品素材の生産収量はそれほど増加しない。
【００１９】
本発明の薬用植物をペクチナーゼで処理して得られる食品素材を製造する時の処理時間は、特に限定されないが、未乾燥の植物体と乾燥の植物体で異なる。例えば、（１）植物体が未乾燥の場合では、生産性の観点から処理時間は０．５〜１２時間であり、好ましくは２〜８時間であり、最も好ましくは３〜５時間である。処理時間が０．５時間より少ない場合はペクチナーゼによる植物体部組織の処理が不十分となり、本発明の薬用植物をペクチナーゼで処理して得られる食品素材の生産収量が少ない。処理時間が１２時間を超えても植物体部の処理はそれ以上進行せず、本発明の薬用植物をペクチナーゼで処理して得られる食品素材の生産収量はそれほど増加しない。（２）植物体が乾燥している場合では、生産性の観点から、処理時間は０．５〜４８時間であり、好ましくは２〜２４時間であり、最も好ましくは５〜２０時間である。処理時間が０．５時間より少ない場合はペクチナーゼによる植物体部組織の処理が不十分となり、本発明の薬用植物をペクチナーゼで処理して得られる食品素材の生産収量が少ない。処理時間が２４時間を超えても植物体部の処理はそれ以上進行せず、本発明の薬用植物をペクチナーゼで処理して得られる食品素材の生産収量はそれほど増加しない。
【００２０】
本発明の薬用植物の生果実をペクチナーゼで処理して得られる食品素材とは、果実より種子を除去した果肉部を切断し、粉砕したものにペクチナーゼを添加し、一定時間処理し、濾過した濾液にさらにペクチナーゼを添加した後に濾過して得られた濾液、濾液の濃縮品及び濾液の粉末品を指し、腐敗や品質劣化の観点から濃縮品及び粉末品が好ましく、さらに好ましくは粉末品である。処理する時のｐＨは使用するペクチナーゼの至適ｐＨ及びｐＨ安定性を指標に適宜選択できる。また、処理するときの温度に関しても使用するペクチナーゼの至適温度及び温度安定性を指標に適宜選択できる。粉末化の方法としては、熱風乾燥、噴霧乾燥、凍結乾燥等、通常の公知の粉末化方法を用いればよい。
【００２１】
本発明の薬用植物の生果実をペクチナーゼで処理して得られる食品素材を製造する時のペクチナーゼの添加量は、使用するペクチナーゼの比活性により適宜選択できるが、例えば、比活性がＡＪＤＵ（Ａｐｐｌｅ Ｊｕｉｃｅ Ｄｅｐｅｃｔｉｎｉｚｉｎｇ Ａｃｔｉｖｉｔｙ）で５００００Ｕ／ｍＬの場合、果肉部に対して５０〜２０００ｐｐｍであり、好ましくは１００〜１０００ｐｐｍであり、最も好ましくは３００〜５００ｐｐｍである。添加量が５０ｐｐｍより少ないとペクチナーゼによる果肉部組織の処理が不十分となり、生産収量が少ない。２０００ｐｐｍを超える量を添加しても酵素反応の速度は増加せず、本発明の薬用植物の生果実をペクチナーゼで処理して得られる食品素材の生産収量はそれほど増加しない。
【００２２】
本発明の薬用植物の生果実をペクチナーゼで処理して得られる食品素材を製造する時の処理時間は、特に限定されないが、生産性の観点から０．５〜１２時間であり、好ましくは２〜８時間であり、最も好ましくは３〜５時間である。処理時間が０．５時間より少ない場合はペクチナーゼによる果肉部組織の処理が不十分となり、本発明の薬用植物の生果実をペクチナーゼで処理して得られる食品素材の生産収量が少ない。処理時間が１２時間を超えても植物体部の処理はそれ以上進行せず、本発明の薬用植物の生果実をペクチナーゼで処理して得られる食品素材の生産収量はそれほど増加しない。
【００２３】
本発明の薬用植物の乾燥果実をペクチナーゼで処理して得られる食品素材とは、乾燥果実に水もしくは緩衝液を加えた後にペクチナーゼを添加し、一定時間処理し、濾過した濾液、濾液の濃縮品及び濾液の粉末品を指し、腐敗や品質劣化の観点から濃縮品及び粉末品が好ましく、さらに好ましくは粉末品である。処理する時のｐＨは使用するペクチナーゼの至適ｐＨ及びｐＨ安定性を指標に適宜選択できる。また、処理するときの温度に関しても使用するペクチナーゼの至適温度及び温度安定性を指標に適宜選択できる。粉末化の方法としては、熱風乾燥、噴霧乾燥、凍結乾燥等、通常の公知の粉末化方法を用いればよい。
【００２４】
本発明の薬用植物の乾燥果実をペクチナーゼで処理して得られる食品素材を製造する時のペクチナーゼの添加量は、使用するペクチナーゼの比活性により適宜選択できるが、例えば、比活性がＥｎｄｏＰＧａｓｅ活性１８００Ｕ／ｍＬ及びＣＭＣａｓｅ活性５００００Ｕ／ｍＬの場合、果実部と溶液部の合わせたものに対して５０〜２０００ｐｐｍであり、好ましくは１００〜１０００ｐｐｍであり、最も好ましくは３００〜５００ｐｐｍである。添加量が５０ｐｐｍより少ないとペクチナーゼによる果肉部組織の処理が不十分となり、生産収量が少ない。２０００ｐｐｍ超える量を添加しても酵素反応の速度は増加せず、本発明の薬用植物の乾燥果実をペクチナーゼで処理して得られる食品素材の生産収量はそれほど増加しない。
【００２５】
本発明の薬用植物の乾燥果実をペクチナーゼで処理して得られる食品素材を製造する時の処理時間は、特に限定されないが、生産性の観点から０．５〜４８時間であり、好ましくは２〜２４時間であり、最も好ましくは５〜２０時間である。処理時間が０．５時間より少ない場合はペクチナーゼによる果肉部組織の処理が不十分となり、本発明の薬用植物の乾燥果実をペクチナーゼで処理して得られる食品素材の生産収量が少ない。処理時間が２４時間を超えても植物体部の処理はそれ以上進行せず、本発明の薬用植物の乾燥果実をペクチナーゼで処理して得られる食品素材の生産収量はそれほど増加しない。
【００２６】
本発明の（１）薬用食物をペクチナーゼで処理することで得られる食品素材、（２）薬用食物の生果実をペクチナーゼで処理することで得られる食品素材、（３）薬用食物の乾燥果実をペクチナーゼで処理することで得られる食品素材の（１）〜（３）は、単独又は２種以上で使用、または他の成分と併用して使用しても問題はない。その形態については、溶液、粉末のいずれでもよい。粉末化の方法は、熱風乾燥、噴霧乾燥及び凍結乾燥等の１種又は２種の通常の公知の方法を用いればよいが、成分の劣化抑制の観点から好ましくは噴霧乾燥及び凍結乾燥のいずれかであり、成分の劣化抑制と製造コストの観点から最も好ましくは噴霧乾燥である。
【００２７】
本発明の（１）薬用食物をペクチナーゼで処理することで得られる食品素材、（２）薬用食物の生果実をペクチナーゼで処理することで得られる食品素材、（３）薬用食物の乾燥果実をペクチナーゼで処理することで得られる食品素材の（１）〜（３）は、それ単独での摂取及び各種食品に加工して摂取可能である。各種食品としては、飲料、乳製品、菓子類、タブレットやカプセル等の健康食品及び加工食品が開示できる。
【００２８】
以下に実施例、比較例及び試験例によって本発明を説明するが、その内容に制限されるものではない。
【００２９】
【実施例】
実施例１
インド国にて収穫したハリータキー（学名：Ｔｅｒｍｉｎａｌｉａ ｃｈｅｂｕｌａ Ｒｅｔｚｉｕｓ、別名：ミロバランノキ）の果実から種子を除去し、ミキサーで破砕した。破砕物１０ｋｇにペクチナーゼ（阪急共栄物産（株）製、Ａｓｐｅｒｇｉｌｌｕｓ由来）４ｇを添加した。５０℃で攪拌しながら４時間処理した後、ろ布プレスにて濾過した。得られた濾液８ｋｇにペクチナーゼ（阪急共栄物産（株）製、Ａｓｐｅｒｇｉｌｌｕｓ由来）３．２ｇを添加し、５０℃で攪拌しながら４時間処理した。これを遠心分離機（３０００ｒｐｍ）に投入し不溶物を除去した後に、８０℃で１０分間殺菌し、本発明の薬用食物の生果実をペクチナーゼで処理することで得られる食品素材７．３ｋｇを得た（発明品１）。
【００３０】
実施例２
実施例１で得られ発明品１（７．３ｋｇ）をＢｒｉｘが２０％まで濃縮後、噴霧乾燥（熱風温度１４０℃、排風温度７０℃）し、本発明の薬用食物の生果実をペクチナーゼで処理することで得られる食品素材８０９ｇを得た（発明品２）。
【００３１】
実施例３
インド国にて収穫したハリータキー（学名：Ｔｅｒｍｉｎａｌｉａ ｃｈｅｂｕｌａ Ｒｅｔｚｉｕｓ、別名：ミロバランノキ）の果実から種子を除去し、天日乾燥処理した。天日乾燥品１０ｋｇにイオン交換水６０リットル及びペクチナーゼ（阪急共栄物産（株）製、Ａｓｐｅｒｇｉｌｌｕｓ由来）１０ｇを添加した。４０℃で攪拌しながら１２時間処理し、さらに９０℃で１０分間放置し、ペクチナーゼを失活させた後、セライト濾過した。得られた濾液をＢｒｉｘが２０％まで濃縮後、噴霧乾燥（熱風温度１４０℃、排風温度７０℃）し、本発明の薬用食物の乾燥果実をペクチナーゼで処理することで得られる食品素材５．４ｋｇを得た（発明品３）。
【００３２】
実施例４
インド国にて収穫したビビータキー（学名：Ｔｅｒｍｉｎａｌｉａ ｂｅｌｅｒｉｃａ Ｒｏｘｂ．、別名：セイタカミロバラン）の果実から種子を除去し、ミキサーで破砕した。破砕物１０ｋｇにペクチナーゼ（阪急共栄物産（株）製、Ａｓｐｅｒｇｉｌｌｕｓ由来）４ｇを添加した。５０℃で攪拌しながら４時間処理した後、ろ布プレスにて濾過した。得られた濾液８ｋｇにペクチナーゼ（阪急共栄物産（株）製、Ａｓｐｅｒｇｉｌｌｕｓ由来）３．２ｇを添加し、５０℃で攪拌しながら４時間処理した。これを遠心分離機（３０００ｒｐｍ）に投入し不溶物を除去した後に、８０℃で１０分間殺菌し、本発明の薬用食物の生果実をペクチナーゼで処理することで得られる食品素材７．８ｋｇを得た（発明品４）。
【００３３】
実施例５
実施例４で得られ発明品４（７．８ｋｇ）をＢｒｉｘが２０％まで濃縮後、噴霧乾燥（熱風温度１４０℃、排風温度７０℃）し、本発明の薬用食物の生果実をペクチナーゼで処理することで得られる食品素材８３０ｇを得た（発明品５）。
【００３４】
実施例６
インド国にて収穫したビビータキー（学名：Ｔｅｒｍｉｎａｌｉａ ｂｅｌｅｒｉｃａ Ｒｏｘｂ．、別名：セイタカミロバラン）の果実から種子を除去し、天日乾燥処理した。天日乾燥品１０ｋｇにイオン交換水６０リットル及びペクチナーゼ（阪急共栄物産（株）製、Ａｓｐｅｒｇｉｌｌｕｓ由来）１０ｇを添加した。４０℃で攪拌しながら１２時間処理し、さらに９０℃で１０分間放置し、ペクチナーゼを失活させた後、セライト濾過した。得られた濾液をＢｒｉｘが２０％まで濃縮後、噴霧乾燥（熱風温度１４０℃、排風温度７０℃）し、本発明の薬用食物の乾燥果実をペクチナーゼで処理することで得られる食品素材５．６ｋｇを得た（発明品６）。
【００３５】
実施例７
インド国にて収穫したアムラ（学名：Ｐｈｙｌｌａｎｔｈｕｓ ｅｍｂｉｌｉｃａ）の果実から種子を除去し、ミキサーで破砕した。破砕物１０ｋｇにペクチナーゼ（阪急共栄物産（株）製、Ａｓｐｅｒｇｉｌｌｕｓ由来）４ｇを添加した。５０℃で攪拌しながら４時間処理した後、ろ布プレスにて濾過した。得られた濾液８ｋｇにペクチナーゼ（阪急共栄物産（株）製、Ａｓｐｅｒｇｉｌｌｕｓ由来）３．２ｇを添加し、５０℃で攪拌しながら４時間処理した。これを遠心分離機（３０００ｒｐｍ）に投入し不溶物を除去した後に、８０℃で１０分間殺菌し、本発明の薬用食物の生果実をペクチナーゼで処理することで得られる食品素材７．５ｋｇを得た（発明品７）。
【００３６】
実施例８
実施例７で得られ発明品７（７．５ｋｇ）をＢｒｉｘが２０％まで濃縮後、噴霧乾燥（熱風温度１４０℃、排風温度７０℃）し、本発明の薬用食物の生果実をペクチナーゼで処理することで得られる食品素材８１０ｇを得た（発明品８）。
【００３７】
実施例９
インド国にて収穫したアムラ（学名：Ｐｈｙｌｌａｎｔｈｕｓ ｅｍｂｉｌｉｃａ）の果実から種子を除去し、天日乾燥処理した。天日乾燥品１０ｋｇにイオン交換水６０リットル及びペクチナーゼ（阪急共栄物産（株）製、Ａｓｐｅｒｇｉｌｌｕｓ由来）１０ｇを添加した。４０℃で攪拌しながら１２時間処理し、さらに９０℃で１０分間放置し、ペクチナーゼを失活させた後、セライト濾過した。得られた濾液をＢｒｉｘが２０％まで濃縮後、噴霧乾燥（熱風温度１４０℃、排風温度７０℃）し、本発明の薬用食物の乾燥果実をペクチナーゼで処理することで得られる食品素材５．２ｋｇを得た（発明品９）。
【００３８】
実施例１０
中国にて収穫した余柑子（学名：Ｐｈｙｌｌａｎｔｈｕｓ ｅｍｂｉｌｉｃａ）の果実から種子を除去し、ミキサーで破砕した。破砕物１０ｋｇにペクチナーゼ（阪急共栄物産（株）製、Ａｓｐｅｒｇｉｌｌｕｓ由来）４ｇを添加した。５０℃で攪拌しながら４時間処理した後、ろ布プレスにて濾過した。得られた濾液８ｋｇにペクチナーゼ（阪急共栄物産（株）製、Ａｓｐｅｒｇｉｌｌｕｓ由来）３．２ｇを添加し、５０℃で攪拌しながら４時間処理した。これを遠心分離機（３０００ｒｐｍ）に投入し不溶物を除去した後に、８０℃で１０分間殺菌し、本発明の薬用食物の生果実をペクチナーゼで処理することで得られる食品素材７．９ｋｇを得た（発明品１０）。
【００３９】
実施例１１
実施例１０で得られ発明品１０（７．９ｋｇ）をＢｒｉｘが２０％まで濃縮後、噴霧乾燥（熱風温度１４０℃、排風温度７０℃）し、本発明の薬用食物の生果実をペクチナーゼで処理することで得られる食品素材８３２ｇを得た（発明品１１）。
【００４０】
実施例１２
中国にて収穫した余柑子（学名：Ｐｈｙｌｌａｎｔｈｕｓ ｅｍｂｉｌｉｃａ）の果実から種子を除去し、天日乾燥処理した。天日乾燥品１０ｋｇにイオン交換水６０リットル及びペクチナーゼ（阪急共栄物産（株）製、Ａｓｐｅｒｇｉｌｌｕｓ由来）１０ｇを添加した。４０℃で攪拌しながら１２時間処理し、さらに９０℃で１０分間放置し、ペクチナーゼを失活させた後、セライト濾過した。得られた濾液をＢｒｉｘが２０％まで濃縮後、噴霧乾燥（熱風温度１４０℃、排風温度７０℃）し、本発明の薬用食物の乾燥果実をペクチナーゼで処理することで得られる食品素材５．５ｋｇを得た（発明品１２）。
【００４１】
実施例１３
ブドウ糖５２８ｇ、果糖８５．４ｇ、粉末クエン酸１５．８ｇ、クエン酸ナトリウム１１．２ｇ、乳酸カルシウム１．３ｇ、塩化マグネシウム１．３ｇ、粉末天然香料１３．２ｇ、ビタミンＣおよび実施例１で得られた発明品１ ５．５ｇに水を加えて１１リットルとし、乾熱減菌済１１０ｍｌ褐色ビンに１００ｍＬずつ充填、アルミキャップで密封後、１２０℃、３０分間殺菌を行いドリンク剤１００本を得た。
【００４２】
実施例１４
実施例２で得られた発明品２ ５０ｇを加熱殺菌後、賦形剤としてヒドロキシプロピルメチルセルロース４５０ｇおよび滑沢剤としてステアリン酸マグネシウム１０ｇを加え打錠し錠剤２００個を得た。
【００４３】
実施例１５
実施例３で得られた発明品３ ５０ｇを加熱殺菌後、日本薬局カプセル（＃１）に１カプセル当り０．４ｇ充填し、カプセル剤１００個を得た。
【００４４】
実施例１６
ガムベース２０．０％、砂糖６０．０％、結晶ブドウ糖１８．９％、香料１．０％、実施例４で得られた発明品４ ０．１％からなるチューインガムを常法により作成した。
【００４５】
実施例１７
アラビアガム６．０％、ブドウ糖７２．０％、モノフルオロリン酸ナトリウム０．７％、ゼラチン１．０％、乳糖１９．０％、香料１．０％、実施例５で調製した発明品５ １．５％、ステアリン酸マグネシウム適量を混合し、常法によりトローチを作成した。
【００４６】
実施例１８
冷凍スケソウダラすり身１５０ｇ、マグロ挽肉６０ｇ、バレイショ澱粉３５ｇ、食塩２０ｇ、砂糖５ｇ、亜硝酸ナトリウム０．２ｇ、リン酸ナトリウム３ｇ、香辛料を適量加え、サイレントカッターで２分間混合した。これに実施例７で調製した発明品７ １５ｇを加え、さらに３分間混合した。得られた混合物をフィルムケーシングに充填し、８５℃、６０分間の加熱を行い、魚肉ソーセージを得た。
【００４７】
実施例１９
冷凍ヘイクすり身１ｋｇに実施例１０で調製した発明品１０ ０．５％を混合し、空ずりした後、食塩３０ｇを加え塩ずりし、澱粉３０ｇ及び水１００ｇを加えてねり上げ、成型して９０℃、３０分間加熱し、冷却してかまぼこを作成した。
【００４８】
比較例１
インド国にて収穫したハリータキー（学名：Ｔｅｒｍｉｎａｌｉａ ｃｈｅｂｕｌａ Ｒｅｔｚｉｕｓ、別名：ミロバランノキ）の果実から種子を除去し、ミキサーで破砕した。破砕物１０ｋｇに約９０リットルの水を加え撹拌し、８０℃で３時間抽出した。濾過により得られる抽出液を噴霧乾燥し、本発明の比較品６８９ｇを得た（比較品１）。
【００４９】
比較例２
インド国にて収穫したハリータキー（学名：Ｔｅｒｍｉｎａｌｉａ ｃｈｅｂｕｌａ Ｒｅｔｚｉｕｓ、別名：ミロバランノキ）の果実から種子を除去し、天日乾燥処理した。天日乾燥品１０ｋｇに約９０リットルの水を加え撹拌し、８０℃で３時間抽出した。濾過により得られる抽出液を噴霧乾燥し、本発明の比較品２．０ｋｇを得た（比較品２）。
【００５０】
比較例３
インド国にて収穫したビビータキー（学名：Ｔｅｒｍｉｎａｌｉａ ｂｅｌｅｒｉｃａ Ｒｏｘｂ．、別名：セイタカミロバラン）の果実から種子を除去し、ミキサーで破砕した。破砕物１０ｋｇに約９０リットルの水を加え撹拌し、８０℃で３時間抽出した。濾過により得られる抽出液を噴霧乾燥し、本発明の比較品６７９ｇを得た（比較品３）。
【００５１】
比較例４
インド国にて収穫したビビータキー（学名：Ｔｅｒｍｉｎａｌｉａ ｂｅｌｅｒｉｃａ Ｒｏｘｂ．、別名：セイタカミロバラン）の果実から種子を除去し、天日乾燥処理した。天日乾燥品１０ｋｇに約９０リットルの水を加え撹拌し、８０℃で３時間抽出した。濾過により得られる抽出液を噴霧乾燥し、本発明の比較品２．０ｋｇを得た（比較品４）。
【００５２】
比較例５
インド国にて収穫したアムラ（学名：Ｐｈｙｌｌａｎｔｈｕｓ ｅｍｂｉｌｉｃａ）の果実から種子を除去し、ミキサーで破砕した。破砕物１０ｋｇに約９０リットルの水を加え撹拌し、８０℃で３時間抽出した。濾過により得られる抽出液を噴霧乾燥し、本発明の比較品６９２ｇを得た（比較品５）。
【００５３】
比較例６
インド国にて収穫したアムラ（学名：Ｐｈｙｌｌａｎｔｈｕｓ ｅｍｂｉｌｉｃａ）の果実から種子を除去し、天日乾燥処理した。天日乾燥品１０ｋｇに約９０リットルの水を加え撹拌し、８０℃で３時間抽出した。濾過により得られる抽出液を噴霧乾燥し、本発明の比較品２．６ｋｇを得た（比較品６）。
【００５４】
比較例７
中国にて収穫した余柑子（学名：Ｐｈｙｌｌａｎｔｈｕｓ ｅｍｂｉｌｉｃａ）の果実から種子を除去し、ミキサーで破砕した。破砕物１０ｋｇに約９０リットルの水を加え撹拌し、８０℃で３時間抽出した。濾過により得られる抽出液を噴霧乾燥し、本発明の比較品２．８ｋｇを得た（比較品７）。
【００５５】
比較例８
中国にて収穫した余柑子（学名：Ｐｈｙｌｌａｎｔｈｕｓ ｅｍｂｉｌｉｃａ）の果実から種子を除去し、天日乾燥処理した。天日乾燥品１０ｋｇに約９０リットルの水を加え撹拌し、８０℃で３時間抽出した。濾過により得られる抽出液を噴霧乾燥し、本発明の比較品２．６ｋｇを得た（比較品８）。
【００５６】
試験例１．ハリータキー（学名：Ｔｅｒｍｉｎａｌｉａ ｃｈｅｂｕｌａ Ｒｅｔｚｉｕｓ、別名：ミロバランノキ）の官能評価試験
実施例１〜３で調製した発明品１、発明品２及び発明品３、及び比較例１及び２で調製した比較品１及び比較品２の５％水溶液を調製し、５人のパネラーを用いて表１に示した官能評価基準に基づき官能評価を実施した。
【００５７】
【表１】
【表２】
表２に示したように発明品１、発明品２及び発明品３は、比較品１及び比較品２と比較して、おいしさ、苦味、風味及び総合評価のすべての官能評価項目において優れていることが確認された。
【００６０】
試験例２．ビビータキー（学名：Ｔｅｒｍｉｎａｌｉａ ｂｅｌｅｒｉｃａ Ｒｏｘｂ．、別名：セイタカミロバラン）の官能評価試験
実施例４〜６で調製した発明品４、発明品５及び発明品６、及び比較例３及び４で調製した比較品３及び比較品４の５％水溶液を調製し、５人のパネラーを用いて表１に示した官能評価基準に基づき官能評価を実施した。
【００６１】
【表３】
表３に示したように発明品４、発明品５及び発明品６は、比較品３及び比較品４と比較して、おいしさ、苦味、風味及び総合評価のすべての官能評価項目において優れていることが確認された。
【００６３】
試験例３．アムラ（学名：Ｅｍｂｌｉｃａ ｏｆｆｉｃｉｎａｌｉｓ Ｇａｅｒｔｎ又はＰｈｙｌｌａｎｔｈｕｓ ｅｍｂｉｌｉｃａ、別名：アーマラキー又はマラッカノキ）の官能評価試験
実施例７〜１２で調製した発明品７、発明品８、発明品９、発明品１０、発明品１１及び発明品１２、及び比較例５〜８で調製した比較品５、比較品６、比較品７及び比較品８のそれぞれ５％水溶液を調製し、５人のパネラーを用いて表１に示した官能評価基準に基づき官能評価を実施した。
【００６４】
【表４】
表４に示したように発明品７、発明品８、発明品９、発明品１０、発明品１１及び発明品１２は、比較品５、比較品６、比較品７及び比較品８と比較して、おいしさ、苦味、風味及び総合評価のすべての官能評価項目において優れていることが確認された。
【００６６】
【発明の効果】
本発明の薬用植物をペクチナーゼで処理することで得られることを特徴とする食品素材は、従来、官能の面で評価が低く、特に食品として利用することが困難であり、特にアーユルヴェーダで処方される薬用植物を食品として利用可能となり、食品産業への貢献が多大であるものと期待される。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a food material obtained by treating medicinal food with pectinase and a method for producing the same. More specifically, the present invention relates to a food material obtained by treating raw or dried fruit of the medicinal food with pectinase and a method for producing the same.
[0002]
[Prior art]
Ayurveda is currently used by more than 80% of the Indian population, and more than 100 medical colleges are educating it, making it a traditional medicine in India. Ayurveda is a Sanskrit word, a compound word of Ayus meaning life and life and Veda meaning knowledge and truth, translated into life science (for example, non-patented) Reference 1).
[0003]
With the recent interest in health, interest in Ayurveda, like Chinese herbal medicine, is increasing. Furthermore, medicinal plants prescribed in Ayurveda, as well as herbal medicines used in traditional Chinese medicine from the perspective of medical foods, are various foods such as general foods, health foods, functional foods, foods for specified health use and health functional foods. There is a possibility of application as a material.
[0004]
For example, Amla is considered an important medicinal plant in Ayurveda, one of the typical fruits (Trifruit, Tripala), and the first tree in the universe. The fruit is also used in prescriptions for eye diseases, pneumonia, anemia and bacterial dysentery in the treatment of Ayurveda.
[0005]
Murabba, eaten in India, is a candied simmered fresh fruit of Amla, simmered in it and put in sugar, and is used when it is in poor health. It is also known as a pickle material in India.
[0006]
From these facts, a technique relating to physiological action and the like possessed by Amla (scientific name: Emblica officinalis Gaertn or Phyllanthus embica, also known as Armaraki or Malacca) has been disclosed. For example, an anti-aging food agent characterized in that the main ingredient is the fruit flesh of Milobaranoki or its extract, and this is mixed with one or a combination of powders or extracts of Seika Milobaran, Malacca, Otomezena, Clover, Tribara or Licorice It is characterized by containing 1 type, or 2 or more types among the food extract selected from the technique (for example, refer patent document 1) regarding the fruit (for example, patent document 1), the fruit of a malach tree, the fruit of Mirobaran tree, and the fruit of the Seikakamirobaran. , A technology related to a lipid peroxide purification inhibitor (see, for example, Patent Document 2), a technology related to a collagenase activity inhibitor characterized by containing gallotannin (see, for example, Patent Document 3), a phyllanthus emblica L ) From fruit juice and / or fruit Technology relating to anti-allergic and anti-inflammatory foods containing the extracted extract as an active ingredient (for example, see Patent Document 4), technology relating to an oral composition characterized by comprising a philanthus fruit or an extract thereof (for example, , Patent Document 5), a technology relating to a hyaluronidase inhibitor containing an extract of Filanthus embrica (see, for example, Patent Document 6), a raw fruit of Emblica Officinale (Phyllanthus embilica) A technique relating to a natural mineral composition obtained from a whole juice, a juice, a concentrate, a dilution, a paste, a dried product, and / or a whole raw fruit, or an extract of a pulp (for example, see Patent Document 7) .) Are each disclosed.
[0007]
However, these techniques are techniques using fruit juice, fruit as it is, or a fruit extract of Amla (scientific name: Emblica officinalis Gaertn or Phyllanthus embilica), or as a fruit extract. There are problems such as solubility, etc., and some foods cannot be used. There is also a demand for a technique that selectively and efficiently extracts only active ingredients that exhibit physiological effects. Various means have been disclosed to solve these problems. For example, 15-25 parts of yuzu seeds and 15-25 parts of philanthus fruits are ground, dried, and crushed to make a main powder, while 25-30 parts of yamari root and 25-30 parts of birch root After chopping and drying once, water is added and decocted to make a concentrated decoction, and this concentrated decoction is absorbed into the main powder and dried to make a uniform powder. Technology related to a method for producing a product (see, for example, Patent Document 8), technology related to a food material characterized in that a fruit of Phyllanthus emblica L. is immersed in seasoned syrup and heat-treated (for example, Patent Document 9), technology relating to functional foods containing fruit hulls and trehalose as essential components (for example, see Patent Document 10), Mirobara Technology related to anti-aging foods characterized by mixing flesh of cypress or its extract as a main ingredient and powders or extracts of cedar mosquito balun, malach, otome Zena, camellia, tripara or licorice (See, for example, Patent Document 11). However, when it is actually used for food, it has not completely solved the problem.
[0008]
By the way, the inner skin and the outer skin that wraps the fruit from which the fruit juice has been separated, or the outer skin, is crushed, and an enzyme that breaks down the citrus ingredients into a slurry form is added, and the enzyme action is performed to decompose the ingredients. A technology relating to a method for producing a nutrient solution using a citrus enzyme, characterized by extracting a citrus nutritional component and making it a beverage or food additive. As it is mechanically refined, fiber-degrading enzyme is added to this, pH 3-5, temperature is maintained at 25 ° C-60 ° C, and the cell tissue decomposition of the fruit is carried out while mechanically stirring in the enzymatic decomposition reaction vessel. In a technique relating to a method for producing a fruit juice characterized in that it is carried out and thereafter removing straw (see, for example, Patent Document 13), a method for producing apple fruit juice by crushing and squeezing apple fruit, In a technique for manufacturing method of apple juice which comprises adding a browning inhibitor (e.g., see Patent Document 14.) Is disclosed, respectively. However, these techniques relate to a method for producing fruit juice using an enzyme, and are different from techniques related to a flavor improving method for use in various foods.
Accordingly, an object of the present invention is to provide a food material that is flavorful so that medicinal foods can be used for foods, does not limit the foods that can be used, and contains abundant active ingredients that express physiological effects, and a method for producing the same. There is.
[0009]
[Patent Document 1]
JP-A-3-58939 (page 1-4)
[Patent Document 2]
JP-A-4-69343 (page 1-5)
[Patent Document 3]
Japanese Patent Publication No. 7-91196 (page 1-4)
[Patent Document 4]
Japanese Patent Laid-Open No. 10-28549 (page 2-6)
[Patent Document 5]
Japanese Patent Laid-Open No. 10-17450 (page 2-6)
[Patent Document 6]
JP 11-71290 A (page 2-5)
[Patent Document 7]
JP 2002-265376 A (page 2-5)
[Patent Document 8]
Japanese Patent Publication No. 7-73478 (page 1-3)
[Patent Document 9]
JP 2001-29008 (page 2-6)
[Patent Document 10]
JP 2001-346537 A (page 2-14)
[Patent Document 11]
Japanese Patent No. 2972807 (page 1-4)
[Patent Document 12]
Japanese Patent Laid-Open No. 52-110877 (page 1-2)
[Patent Document 13]
JP 53-94050 A (page 1-3)
[Patent Document 14]
JP-A-1-174360 (page 1-14)
[Non-Patent Document 1]
History of medicine, separate volume (October), 84-88, the present state of alternative medicine The practice of alternative medicine Ayurveda Systematic therapeutics from ancient India (2000)
[0010]
[Means for Solving the Problems]
The inventors of the present invention have a savory flavor so that medicinal foods can be used for foods, do not limit the foods that can be used, and are eager to provide food materials containing abundant active ingredients that exhibit physiological effects and methods for producing the same. As a result of the investigation, it was found that by treating medicinal foods with pectinase, it is possible to provide food materials that are rich in flavor and have abundant active ingredients that express physiological effects without limiting the foods that can be used. It came to do.
[0011]
That is, the present invention includes (1) a food material obtained by treating medicinal food with pectinase, (2) a food material obtained by treating raw fruits of medicinal food with pectinase, and (3) drying medicinal food. The present invention relates to a food material obtained by treating fruit with pectinase, and (4) a method for producing the food material according to (1) to (3).
[0012]
DETAILED DESCRIPTION OF THE INVENTION
The medicinal foods in the present invention are Harry Takey (scientific name: Terminaria chebula Retzius, aka: Milobaranoki), Bibitakey (scientific name: Terminella belerica Roxb., Aka: Seitacamilobaric), Amra (scientific name: Emblicaic icalic icalicic palicus). Armaraki or Malacca), Suntie (scientific name: Zingiber officinale Roscoe, also known as ginger), Maricha (scientific name: Piper nigrum L., also known as pepper), Piperary (scientific name: Piper longum L., alias: Nagakosho) Scientific name: Curcuma longa L., aka Turmeric), Rashna : Allium sativml., Also known as Onion Garlic, Brahmi (scientific name: Hydrocotylasiatica L., also known as Tsuboksa), Vatia (scientific name: Acorus calamus L.), Tulacy (scientific name: Ocium sanctum, L.) Scientific name: Glycyrrhiza glabra L., alias: licorice), Berser (scientific name: Adhatoda vasica Needs., Alias: Adatoda), Jati Para (scientific name: Myristica fragrance Houtt., Alias: ex. Ferulafoetida Regel.), Guggl (scientific name: Commiphora mukul En) gl.), Zeiraka (scientific name: CumuminummL.), Thira (scientific name: Sesamum indicum L., also known as sesame), Vartama (scientific name: Prunus amygdalus Bail), Elanda (scientific name: Ricinis communis L, alias) Vatanaba (scientific name: Acontinum ferox Wall., Aconitium chasatum Wall. Or aconitium palmatum Wall.), Ativisha (scientific name: Aconitiumheterophyllum Wall.), Vinda (scientific name: B L. And Plumbago rose L. , Alias: Ceylon and red pine), Katuki (scientific name: Picorrhiza kuroa Benth, aka: Kooren), Blingaraja (scientific name: Eclipse aba Hask., Aka: Takasabo) Nashitsu Rafuji), Kumarley (scientific name: Aloe barbadensis Mill.), Dardima (scientific name: Punica grantumL., Also known as Pomegranate), Durver (scientific name: Cynodon dactylon Pers., Alias: Ghobashiba ind. Also known as Muyuju), Muster (scientific name: Cyperusrotundus L., also known as Hamasuge), Kushura (scientific name: Tribulus terrestris L., alias: Hamabishi), Persian nabeda (scientific name: Bergenea ligulata Wall. And Bergenea cilia Wall., Alias: i. Af. It refers to one or two or more species of Amla (Scientific name: Emblicah). Cypress), preferably referred to as Tri-phala (Trifala or Tripara) in Ayurveda, and the three most commonly prescribed fruits, Halitaky (scientific name: Terminalia chebula Retzius, also known as: Milobaranoki) , Bivitae (scientific name: Terminalia belerica Roxb., Also known as: Seitacamilobaran), Amla (scientific name: Emblica officinalis Gaertn or Phyllanthus embilica, aka: bicium, or ic). , Also known as: Armoraki or Malacca).
[0013]
Amla in the present invention belongs to the genus Euphorbiaceae, Phyllanthus, is a deciduous sub-tree and is distributed from India to Malaysia and southern China, and India is considered the origin. Its scientific name is Embilica official, or Phyllanthus embilica. The name of the name Amla has its own name, depending on the region or language, Embryc Myrobalan, Malacca tree, Indian Gooseberry, Aonla (Hindu). )), Amira, Amiraki (Amlaki, Amaki Rasayanam (Bengal region)), Amira Cattra (Amla Chatura (Sanskrit)), Nerikai (Nelikkai (Tamil)), Nerri (Nel-li (Sri Lanka)), Tasha (Tash) Zibyu (Myanmar)), Kayuraka (Kayu laka, Buahmelika, Asam melica (Malaya)), Kemuraka (Kemlacaka (Java)) , Nakhong-pom (Thailand), Yokanko (China), Yuma (Taiwan), etc. In the Japanese name, it is called Amanrok or Yukan.
[0014]
The place of origin of Amla used in the present invention is from India to the Malaysian region and southern China, and any of those cultivated in these regions can be used. Preferably, from the viewpoint of medicinal plants, India or China Most preferably, it is cultivated in India from the viewpoint of medicinal plants prescribed in Ayurveda.
[0015]
As the fruit of the medicinal plant in the present invention, either an immature fruit or a fully ripe fruit can be used.
[0016]
The pectinase in the present invention refers to an enzyme that hydrolyzes α1 → 4 galacturonyl bonds such as pectinic acid, pectin, and pectic acid having an enzyme number (EC Number) of EC 3.2.1.15, such as mold, bacteria, yeast, Higher plants, snails, and those produced by gene recombination techniques can be used, and their origin is not limited, but from the viewpoint of commercial use, they are preferably derived from mold and yeast. For example, Aspergillus niger, Aspergillus pulverulentus, Aspergillus japonicus can be used, and Trichoderma virid can be used as yeast.
[0017]
The food material obtained by treating the medicinal plant of the present invention with pectinase is as follows: (1) pectinase is added to the cut and pulverized plant, treated for a certain period of time, and pectinase is further added to the filtered filtrate The filtrate obtained by subsequent filtration, the filtrate concentrate and the powder powder, (2) pectinase was added to the dried plant product after adding water or buffer, the filtrate was treated for a certain period of time, and the filtrate was filtered. It refers to either (1) or (2) of the concentrated product of the filtrate and the powdered product of the filtrate. The concentrated product and the powdered product are preferable from the viewpoint of decay and quality deterioration, and more preferably the powdered product. The pH at the time of treatment can be appropriately selected based on the optimum pH and pH stability of the pectinase used. In addition, the temperature at the time of treatment can be appropriately selected using the optimum temperature and temperature stability of the pectinase used as an index. As a pulverization method, an ordinary known pulverization method such as hot air drying, spray drying, freeze drying, or the like may be used.
[0018]
The amount of pectinase added when producing a food material obtained by treating the medicinal plant of the present invention with pectinase can be appropriately selected depending on the specific activity of the pectinase to be used, but differs between an undried plant body and a dried plant body. . For example, when (1) the plant body is undried and the specific activity of the pectinase used is 50000 U / mL in AJDU (Apple Juice Detecting Activity), it is 50 to 2000 ppm, preferably 100 to 1000 ppm relative to the plant body part. And most preferably 300-500 ppm. If the amount added is less than 50 ppm, the treatment of the plant body tissue with pectinase becomes insufficient, resulting in a low production yield. Even if an amount exceeding 2000 ppm is added, the rate of the enzymatic reaction does not increase, and the medicinal plant of the present invention is not affected by pectinase. The production yield of the food material obtained by processing does not increase so much. (2) When the plant body is dry and the specific activity of the pectinase used is EndoPGase (Endopolygalacturonase) activity 1800 U / mL and CMCase (Calboxymethylcellulase) activity 50000 U / mL, the plant part and the solution part are combined. 50 to 2000 ppm, preferably 100 to 1000 ppm, and most preferably 300 to 500 ppm. If the amount added is less than 50 ppm, the treatment of the plant body tissue with pectinase becomes insufficient, resulting in a low production yield. Even if an amount exceeding 2000 ppm is added, the rate of the enzymatic reaction does not increase, and the medicinal plant of the present invention is not affected by pectinase. The production yield of the food material obtained by processing does not increase so much.
[0019]
Although the processing time when manufacturing the foodstuff material obtained by processing the medicinal plant of this invention with pectinase is not specifically limited, It differs with an undried plant body and a dry plant body. For example, (1) When the plant body is undried, the treatment time is 0.5 to 12 hours, preferably 2 to 8 hours, and most preferably 3 to 5 hours from the viewpoint of productivity. When the treatment time is less than 0.5 hours, the treatment of the plant body tissue with pectinase becomes insufficient, and the production yield of the food material obtained by treating the medicinal plant of the present invention with pectinase is small. Even when the treatment time exceeds 12 hours, the treatment of the plant part does not proceed any further, and the production yield of the food material obtained by treating the medicinal plant of the present invention with pectinase does not increase so much. (2) When the plant body is dry, from the viewpoint of productivity, the treatment time is 0.5 to 48 hours, preferably 2 to 24 hours, and most preferably 5 to 20 hours. When the treatment time is less than 0.5 hours, the treatment of the plant body tissue with pectinase becomes insufficient, and the production yield of the food material obtained by treating the medicinal plant of the present invention with pectinase is small. Even when the treatment time exceeds 24 hours, the treatment of the plant part does not proceed any further, and the production yield of the food material obtained by treating the medicinal plant of the present invention with pectinase does not increase so much.
[0020]
The food material obtained by treating the raw fruits of the medicinal plant of the present invention with pectinase is a filtrate obtained by adding pectinase to a product obtained by cutting and pulverizing the pulp part from which the seeds have been removed from the fruit, and treating and filtering for a certain period of time. Further, it refers to the filtrate obtained by adding pectinase to the filtrate, the filtrate concentrated product, and the filtrate powder product, and the concentrated product and the powder product are preferable from the viewpoint of decay and quality deterioration, and the powder product is more preferable. The pH at the time of treatment can be appropriately selected based on the optimum pH and pH stability of the pectinase used. In addition, the temperature at the time of treatment can be appropriately selected using the optimum temperature and temperature stability of the pectinase used as an index. As a pulverization method, an ordinary known pulverization method such as hot air drying, spray drying, freeze drying, or the like may be used.
[0021]
The amount of pectinase added when producing a food material obtained by treating the raw fruit of the medicinal plant of the present invention with pectinase can be appropriately selected depending on the specific activity of the pectinase used. For example, the specific activity is AJDU (Apple Juice). In the case of 50000 U / mL in (Detecting Activity), it is 50 to 2000 ppm, preferably 100 to 1000 ppm, and most preferably 300 to 500 ppm with respect to the pulp part. When the addition amount is less than 50 ppm, the treatment of the flesh tissue with pectinase becomes insufficient and the production yield is low. Even if the amount exceeding 2000 ppm is added, the rate of the enzyme reaction does not increase, and the production yield of the food material obtained by treating the raw fruit of the medicinal plant of the present invention with pectinase does not increase so much.
[0022]
Although the processing time when manufacturing the foodstuff material obtained by processing the raw fruit of the medicinal plant of this invention with pectinase is not specifically limited, From a viewpoint of productivity, it is 0.5 to 12 hours, Preferably it is 2 8 hours, most preferably 3 to 5 hours. When the treatment time is less than 0.5 hours, the treatment of the flesh tissue with pectinase becomes insufficient, and the production yield of the food material obtained by treating the raw fruit of the medicinal plant of the present invention with pectinase is small. Even when the treatment time exceeds 12 hours, the treatment of the plant part does not proceed any further, and the production yield of the food material obtained by treating the raw fruit of the medicinal plant of the present invention with pectinase does not increase so much.
[0023]
The food material obtained by treating the dried fruit of the medicinal plant of the present invention with pectinase refers to a filtrate obtained by adding pectinase to the dried fruit after adding water or a buffer, treated for a certain period of time, and a filtrate concentrate, In addition, a concentrated product and a powder product are preferable from the viewpoint of decay and quality deterioration, and a powder product is more preferable. The pH at the time of treatment can be appropriately selected based on the optimum pH and pH stability of the pectinase used. In addition, the temperature at the time of treatment can be appropriately selected using the optimum temperature and temperature stability of the pectinase used as an index. As a pulverization method, an ordinary known pulverization method such as hot air drying, spray drying, freeze drying, or the like may be used.
[0024]
The amount of pectinase added when producing a food material obtained by treating the dried fruit of the medicinal plant of the present invention with pectinase can be appropriately selected depending on the specific activity of the pectinase used. For example, the specific activity is 1800 U / endoPGase activity. In the case of mL and CMCase activity of 50000 U / mL, it is 50 to 2000 ppm, preferably 100 to 1000 ppm, and most preferably 300 to 500 ppm with respect to the combined fruit part and solution part. When the addition amount is less than 50 ppm, the treatment of the flesh tissue with pectinase becomes insufficient and the production yield is low. Even if the amount exceeding 2000 ppm is added, the rate of the enzyme reaction does not increase, and the production yield of the food material obtained by treating the dried fruit of the medicinal plant of the present invention with pectinase does not increase so much.
[0025]
Although the processing time when manufacturing the foodstuff material obtained by processing the dried fruit of the medicinal plant of this invention with pectinase is not specifically limited, From a viewpoint of productivity, it is 0.5 to 48 hours, Preferably it is 2 24 hours, most preferably 5 to 20 hours. When the treatment time is less than 0.5 hours, the treatment of the flesh tissue with pectinase becomes insufficient, and the production yield of the food material obtained by treating the dried fruit of the medicinal plant of the present invention with pectinase is small. Even if the treatment time exceeds 24 hours, the treatment of the plant part does not proceed any further, and the production yield of the food material obtained by treating the dried fruit of the medicinal plant of the present invention with pectinase does not increase so much.
[0026]
(1) Food material obtained by treating medicinal food with pectinase of the present invention, (2) Food material obtained by treating raw fruit of medicinal food with pectinase, (3) Pectinase of dried fruit of medicinal food (1) to (3) of the food material obtained by treating with, there is no problem even if used alone or in combination of two or more, or in combination with other components. The form may be either a solution or a powder. The powdering method may be one or two commonly known methods such as hot air drying, spray drying and freeze drying. From the viewpoint of suppressing deterioration of components, either spray drying or freeze drying is preferable. Most preferably, spray drying is used from the viewpoint of suppressing deterioration of components and manufacturing costs.
[0027]
(1) Food material obtained by treating medicinal food with pectinase of the present invention, (2) Food material obtained by treating raw fruit of medicinal food with pectinase, (3) Pectinase of dried fruit of medicinal food The food materials (1) to (3) obtained by treating with can be ingested alone or processed into various foods. As various foods, health foods and processed foods such as beverages, dairy products, confectionery, tablets and capsules can be disclosed.
[0028]
Hereinafter, the present invention will be described with reference to examples, comparative examples, and test examples, but the present invention is not limited thereto.
[0029]
【Example】
Example 1
Seeds were removed from the fruit of Harry Takey (scientific name: Terminaria chebula Retzius, also known as: Milobaranoki) harvested in India and crushed with a mixer. 4 g of pectinase (manufactured by Hankyu Kyoei Bussan Co., Ltd., derived from Aspergillus) was added to 10 kg of the crushed material. The mixture was treated for 4 hours with stirring at 50 ° C., and then filtered with a filter cloth press. To 8 kg of the obtained filtrate, 3.2 g of pectinase (manufactured by Hankyu Kyoei Bussan Co., Ltd., derived from Aspergillus) was added and treated at 50 ° C. with stirring for 4 hours. This was put into a centrifuge (3000 rpm) to remove insoluble matters, then sterilized at 80 ° C. for 10 minutes, and 7.3 kg of food material obtained by treating raw fruits of the medicinal food of the present invention with pectinase was obtained. (Invention 1).
[0030]
Example 2
Inventive product 1 (7.3 kg) obtained in Example 1 was concentrated to 20% Brix, then spray dried (hot air temperature 140 ° C., exhaust air temperature 70 ° C.), and the raw fruit of the medicinal food of the present invention was pectinase. 809 g of food material obtained by processing was obtained (Invention 2).
[0031]
Example 3
The seeds were removed from the fruit of Harry Takey (scientific name: Terminaria chebula Retzius, also known as: Mirobaran tree) harvested in India, and sun-dried. To 10 kg of sun-dried product, 60 liters of ion-exchanged water and 10 g of pectinase (manufactured by Hankyu Kyoei Bussan Co., Ltd., derived from Aspergillus) were added. The mixture was treated with stirring at 40 ° C. for 12 hours, further left at 90 ° C. for 10 minutes to inactivate pectinase, and then filtered through Celite. 4. The food material obtained by concentrating the obtained filtrate to 20% Brix, spray drying (hot air temperature 140 ° C., exhaust air temperature 70 ° C.), and treating the dried fruit of the medicinal food of the present invention with pectinase. 4 kg was obtained (Invention 3).
[0032]
Example 4
The seeds were removed from the fruit of Bibitakey (scientific name: Terminaria belerica Roxb., Also known as Seitacamillobaran) harvested in India and crushed with a mixer. 4 g of pectinase (manufactured by Hankyu Kyoei Bussan Co., Ltd., derived from Aspergillus) was added to 10 kg of the crushed material. The mixture was treated for 4 hours with stirring at 50 ° C., and then filtered with a filter cloth press. To 8 kg of the obtained filtrate, 3.2 g of pectinase (manufactured by Hankyu Kyoei Bussan Co., Ltd., derived from Aspergillus) was added and treated at 50 ° C. with stirring for 4 hours. This was put into a centrifuge (3000 rpm) to remove insoluble matters, then sterilized at 80 ° C. for 10 minutes, and 7.8 kg of food material obtained by treating raw fruits of the medicinal food of the present invention with pectinase was obtained. (Invention 4).
[0033]
Example 5
Inventive product 4 obtained in Example 4 (7.8 kg) was concentrated to 20% Brix, spray-dried (hot air temperature 140 ° C., exhaust air temperature 70 ° C.), and the raw fruit of the medicinal food of the present invention was pectinase. 830 g of food material obtained by processing was obtained (Invention 5).
[0034]
Example 6
The seeds were removed from the fruit of Bivitaki (scientific name: Terminalia belerica Roxb., Also known as Seitacamillobaran) harvested in India, and then dried in the sun. To 10 kg of sun-dried product, 60 liters of ion-exchanged water and 10 g of pectinase (manufactured by Hankyu Kyoei Bussan Co., Ltd., derived from Aspergillus) were added. The mixture was treated with stirring at 40 ° C. for 12 hours, further left at 90 ° C. for 10 minutes to inactivate pectinase, and then filtered through Celite. 4. The food material obtained by concentrating the obtained filtrate to 20% Brix, spray drying (hot air temperature 140 ° C., exhaust air temperature 70 ° C.), and treating the dried fruit of the medicinal food of the present invention with pectinase. 6 kg was obtained (Invention 6).
[0035]
Example 7
Seeds were removed from the fruit of Amla (scientific name: Phyllanthus embilica) harvested in India and crushed with a mixer. 4 g of pectinase (manufactured by Hankyu Kyoei Bussan Co., Ltd., derived from Aspergillus) was added to 10 kg of the crushed material. The mixture was treated for 4 hours with stirring at 50 ° C., and then filtered with a filter cloth press. To 8 kg of the obtained filtrate, 3.2 g of pectinase (manufactured by Hankyu Kyoei Bussan Co., Ltd., derived from Aspergillus) was added and treated at 50 ° C. with stirring for 4 hours. This was put into a centrifuge (3000 rpm) to remove insoluble matter, then sterilized at 80 ° C. for 10 minutes, and 7.5 kg of food material obtained by treating raw fruits of the medicinal food of the present invention with pectinase was obtained. (Invention 7).
[0036]
Example 8
Inventive product 7 (7.5 kg) obtained in Example 7 was concentrated to a Brix of 20%, spray-dried (hot air temperature 140 ° C., exhaust air temperature 70 ° C.), and the raw fruit of the medicinal food of the present invention was pectinase The food material 810g obtained by processing was obtained (Invention 8).
[0037]
Example 9
Seeds were removed from the fruit of Amla (scientific name: Phyllanthus embilica) harvested in India, and were dried in the sun. To 10 kg of sun-dried product, 60 liters of ion-exchanged water and 10 g of pectinase (manufactured by Hankyu Kyoei Bussan Co., Ltd., derived from Aspergillus) were added. The mixture was treated with stirring at 40 ° C. for 12 hours, further left at 90 ° C. for 10 minutes to inactivate pectinase, and then filtered through Celite. 4. The food material obtained by concentrating the obtained filtrate to 20% Brix, spray drying (hot air temperature 140 ° C., exhaust air temperature 70 ° C.), and treating the dried fruit of the medicinal food of the present invention with pectinase. 2 kg was obtained (Invention 9).
[0038]
Example 10
The seeds were removed from the fruit of Yokokan (scientific name: Phyllanthus embilica) harvested in China and crushed with a mixer. 4 g of pectinase (manufactured by Hankyu Kyoei Bussan Co., Ltd., derived from Aspergillus) was added to 10 kg of the crushed material. The mixture was treated for 4 hours with stirring at 50 ° C., and then filtered with a filter cloth press. To 8 kg of the obtained filtrate, 3.2 g of pectinase (manufactured by Hankyu Kyoei Bussan Co., Ltd., derived from Aspergillus) was added and treated at 50 ° C. with stirring for 4 hours. This was put into a centrifuge (3000 rpm) to remove insoluble matters, then sterilized at 80 ° C. for 10 minutes, and 7.9 kg of a food material obtained by treating raw fruits of the medicinal food of the present invention with pectinase was obtained. (Invention 10).
[0039]
Example 11
Inventive product 10 (7.9 kg) obtained in Example 10 was concentrated to 20% Brix, then spray dried (hot air temperature 140 ° C., exhaust air temperature 70 ° C.), and the raw fruit of the medicinal food of the present invention was pectinase. The food material 832g obtained by processing was obtained (Invention 11).
[0040]
Example 12
The seeds were removed from the fruit of Yokokan (scientific name: Phyllanthus embilica) harvested in China and dried in the sun. To 10 kg of sun-dried product, 60 liters of ion-exchanged water and 10 g of pectinase (manufactured by Hankyu Kyoei Bussan Co., Ltd., derived from Aspergillus) were added. The mixture was treated with stirring at 40 ° C. for 12 hours, further left at 90 ° C. for 10 minutes to inactivate pectinase, and then filtered through Celite. 4. The food material obtained by concentrating the obtained filtrate to 20% Brix, spray drying (hot air temperature 140 ° C., exhaust air temperature 70 ° C.), and treating the dried fruit of the medicinal food of the present invention with pectinase. 5 kg was obtained (Invention 12).
[0041]
Example 13
Obtained in 528 g of glucose, 85.4 g of fructose, 15.8 g of powdered citric acid, 11.2 g of sodium citrate, 1.3 g of calcium lactate, 1.3 g of magnesium chloride, 13.2 g of powdered natural flavor, vitamin C and obtained in Example 1 Inventive product 1 5.5 g was added to 11 liters, filled with 100 ml each in a dry heat sterilized 110 ml brown bottle, sealed with an aluminum cap, sterilized at 120 ° C. for 30 minutes to obtain 100 drinks .
[0042]
Example 14
Inventive product 2 obtained in Example 2 (50 g) was sterilized by heating, and then added with 450 g of hydroxypropylmethylcellulose as an excipient and 10 g of magnesium stearate as a lubricant, and tableted to obtain 200 tablets.
[0043]
Example 15
50 g of the inventive product 3 obtained in Example 3 was sterilized by heating, and then 0.4 g per capsule was filled into a Japanese pharmacy capsule (# 1) to obtain 100 capsules.
[0044]
Example 16
A chewing gum consisting of 20.0% gum base, 60.0% sugar, 18.9% crystalline glucose, 1.0% fragrance, and 0.1% of invention product 4 obtained in Example 4 was prepared by a conventional method.
[0045]
Example 17
Gum arabic 6.0%, glucose 72.0%, sodium monofluorophosphate 0.7%, gelatin 1.0%, lactose 19.0%, flavoring 1.0%, invention 5 prepared in Example 5 1.5% and an appropriate amount of magnesium stearate were mixed, and a troche was prepared by a conventional method.
[0046]
Example 18
An appropriate amount of 150 g of frozen groundfish surimi, 60 g of ground tuna, 35 g of potato starch, 20 g of salt, 5 g of sugar, 0.2 g of sodium nitrite, 3 g of sodium phosphate and spices were added and mixed with a silent cutter for 2 minutes. To this, 15 g of the inventive product 7 prepared in Example 7 was added and further mixed for 3 minutes. The obtained mixture was filled in a film casing and heated at 85 ° C. for 60 minutes to obtain a fish sausage.
[0047]
Example 19
After mixing 0.5% of the invention product 10 prepared in Example 10 with 1 kg of frozen hake surimi and emptying, 30 g of salt is added to the salt, and 30 g of starch and 100 g of water are added, and the resultant is shaped and molded. A kamaboko was prepared by heating at 30 ° C. for 30 minutes and then cooling.
[0048]
Comparative Example 1
Seeds were removed from the fruit of Harry Takey (scientific name: Terminaria chebula Retzius, also known as: Milobaranoki) harvested in India and crushed with a mixer. About 10 liters of water was added to 10 kg of the crushed material, stirred, and extracted at 80 ° C. for 3 hours. The extract obtained by filtration was spray-dried to obtain 689 g of a comparative product of the present invention (Comparative product 1).
[0049]
Comparative Example 2
The seeds were removed from the fruit of Harry Takey (scientific name: Terminaria chebula Retzius, also known as: Mirobaran tree) harvested in India, and sun-dried. About 90 liters of water was added to 10 kg of the sun-dried product, stirred, and extracted at 80 ° C. for 3 hours. The extract obtained by filtration was spray-dried to obtain 2.0 kg of a comparative product of the present invention (Comparative product 2).
[0050]
Comparative Example 3
The seeds were removed from the fruit of Bibitakey (scientific name: Terminaria belerica Roxb., Also known as Seitacamillobaran) harvested in India and crushed with a mixer. About 10 liters of water was added to 10 kg of the crushed material, stirred, and extracted at 80 ° C. for 3 hours. The extract obtained by filtration was spray-dried to obtain 679 g of a comparative product of the present invention (Comparative product 3).
[0051]
Comparative Example 4
The seeds were removed from the fruit of Bivitaki (scientific name: Terminalia belerica Roxb., Also known as Seitacamillobaran) harvested in India, and then dried in the sun. About 90 liters of water was added to 10 kg of the sun-dried product, stirred, and extracted at 80 ° C. for 3 hours. The extract obtained by filtration was spray-dried to obtain 2.0 kg of the comparative product of the present invention (Comparative product 4).
[0052]
Comparative Example 5
Seeds were removed from the fruit of Amla (scientific name: Phyllanthus embilica) harvested in India and crushed with a mixer. About 10 liters of water was added to 10 kg of the crushed material, stirred, and extracted at 80 ° C. for 3 hours. The extract obtained by filtration was spray-dried to obtain 692 g of a comparative product of the present invention (Comparative product 5).
[0053]
Comparative Example 6
Seeds were removed from the fruit of Amla (scientific name: Phyllanthus embilica) harvested in India, and were dried in the sun. About 90 liters of water was added to 10 kg of the sun-dried product, stirred, and extracted at 80 ° C. for 3 hours. The extract obtained by filtration was spray-dried to obtain 2.6 kg of a comparative product of the present invention (Comparative product 6).
[0054]
Comparative Example 7
The seeds were removed from the fruit of Yokokan (scientific name: Phyllanthus embilica) harvested in China and crushed with a mixer. About 10 liters of water was added to 10 kg of the crushed material, stirred, and extracted at 80 ° C. for 3 hours. The extract obtained by filtration was spray-dried to obtain 2.8 kg of a comparative product of the present invention (Comparative product 7).
[0055]
Comparative Example 8
The seeds were removed from the fruit of Yokokan (scientific name: Phyllanthus embilica) harvested in China and dried in the sun. About 90 liters of water was added to 10 kg of the sun-dried product, stirred, and extracted at 80 ° C. for 3 hours. The extract obtained by filtration was spray-dried to obtain 2.6 kg of the comparative product of the present invention (Comparative product 8).
[0056]
Test Example 1 Sensory evaluation test of Harry Takey (scientific name: Terminalia chebula Retzius, also known as: Milobaranoki)
Prepare 5% aqueous solutions of Invention 1, Invention 2 and Invention 3 prepared in Examples 1 to 3, and Comparison 1 and Comparison 2 prepared in Comparative Examples 1 and 2, and use 5 panelists The sensory evaluation was performed based on the sensory evaluation criteria shown in Table 1.
[0057]
[Table 1]
[Table 2]
As shown in Table 2, Invention 1, Invention 2 and Invention 3 are superior to Comparative 1 and Comparison 2 in all sensory evaluation items of taste, bitterness, flavor and comprehensive evaluation. It was confirmed that
[0060]
Test Example 2 Sensory evaluation test of Bibitakey (scientific name: Terminalia belerica Roxb., Also known as: Seitakamirobaran)
Prepare 5% aqueous solutions of Invention 4, Invention 5 and Invention 6 prepared in Examples 4-6, and Comparison 3 and Comparison 4 prepared in Comparative Examples 3 and 4, using 5 panelists The sensory evaluation was performed based on the sensory evaluation criteria shown in Table 1.
[0061]
[Table 3]
As shown in Table 3, the inventive product 4, the inventive product 5 and the inventive product 6 are superior to the comparative product 3 and the comparative product 4 in all sensory evaluation items of taste, bitterness, flavor and comprehensive evaluation. It was confirmed that
[0063]
Test Example 3 Sensory evaluation test of Amla (scientific name: Emblica officinalis Gaertn or Phyllantus embilica, also known as: Armaraki or Malacca)
Invention 7, Invention 8, Invention 9, Invention 10, Invention 11 and Invention 12 prepared in Examples 7 to 12, and Comparison 5 and Comparison 6 prepared in Comparative Examples 5 to 8 and Comparison 5% aqueous solution of each of the product 7 and the comparative product 8 was prepared, and sensory evaluation was performed based on the sensory evaluation criteria shown in Table 1 using five panelists.
[0064]
[Table 4]
As shown in Table 4, the inventive product 7, the inventive product 8, the inventive product 9, the inventive product 10, the inventive product 11 and the inventive product 12 are compared with the comparative product 5, the comparative product 6, the comparative product 7 and the comparative product 8. It was confirmed that the sensory evaluation items of taste, bitterness, flavor and overall evaluation were all excellent.
[0066]
【The invention's effect】
A food material characterized by being obtained by treating the medicinal plant of the present invention with pectinase has hitherto been poorly evaluated in terms of sensuality and is particularly difficult to use as food, and is particularly prescribed in Ayurveda. The medicinal plants that can be used as food are expected to contribute greatly to the food industry.
Claims (4)
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8186222B2 (en) | 2008-12-31 | 2012-05-29 | Industrial Technology Research Institute | Centrifugal force sensing device and reaction system on centrifugal force |
| CN102948853A (en) * | 2012-12-14 | 2013-03-06 | 深圳市龙茵科技有限公司 | Yangtao beverage rich in natural SOD (Superoxide Dismutase) |
| CN103735689A (en) * | 2014-01-21 | 2014-04-23 | 吉林省中医药科学院 | Application of natural medicinal composition in preparing anti-hypoxia medicines and health-care products |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5063330B2 (en) * | 2007-12-19 | 2012-10-31 | 太陽化学株式会社 | Amla fruit processed products |
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2003
- 2003-08-29 JP JP2003209547A patent/JP4315753B2/en not_active Expired - Lifetime
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8186222B2 (en) | 2008-12-31 | 2012-05-29 | Industrial Technology Research Institute | Centrifugal force sensing device and reaction system on centrifugal force |
| CN102948853A (en) * | 2012-12-14 | 2013-03-06 | 深圳市龙茵科技有限公司 | Yangtao beverage rich in natural SOD (Superoxide Dismutase) |
| CN103735689A (en) * | 2014-01-21 | 2014-04-23 | 吉林省中医药科学院 | Application of natural medicinal composition in preparing anti-hypoxia medicines and health-care products |
| CN103735689B (en) * | 2014-01-21 | 2016-01-20 | 吉林省中医药科学院 | A kind of natural drug composition is preparing the application in anoxia enduring medicine and health product |
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