JP4500078B2 - Extract method of persimmon tannin and persimmon tannin extracted by this method - Google Patents

Description

The present invention relates to a method for extracting tannin from salmon.

Currently, the technique used as a method for extracting persimmon tannins is a persimmon production method.

Manufacture of persimmons is a traditional industry that has continued for hundreds of years. This is a technology characterized by crushing immature fruits of a special varieties of persimmons rich in tannins, adding an appropriate amount of water, and then fermenting them. The tannin is purified by degrading the fruit components of the yeast with fermenting yeast.

However, there are three drawbacks to the Aoi Shibu. One is that it takes a very long time to manufacture. In the manufacturing process of persimmon astringents, communal components are removed from crushed persimmon fruits by fermentation and precipitation, and a solution containing tannin at a high concentration is made. Since it takes one to three years to obtain a product of sufficient quality in this process, the efficiency is poor.

In addition, persimmon astringents can use only unripe fruits of mid-August, a special variety rich in tannins as raw materials. Since the fruit after harvesting deteriorates immediately, the period during which it can be produced is significantly limited.

In addition, persimmon astringents are produced by fermenting persimmon fruit, so that a strong fermented odor that causes a unique discomfort is generated, so that the scene to be used is likely to be limited.

For example, Matsuo et al., `` Matsuo, T. and Ito, S. 1981 A simple and rapid purification method of condensed tannins from several young fruits.Agric Biol Chem 45: 1885-1887 '' This paper reports a method for recovering high-concentration tannin components by separation and precipitation with dipotassium acid and alkaloids. However, since it is a technique for collecting a tannin component using a large amount of an organic solvent and chemicals, the treatment is complicated and dangerous, and a problem remains in terms of safety even when applied to foods and the like.

Japanese Patent Application Laid-Open No. 10-15358 describes a method for purifying salmon tannin by removing low-molecular components using an ultrafiltration membrane while heating the squeezed persimmon astringent stock solution. However, the need for a dedicated variety is the same as in the conventional method, and there is a problem that adsorption of tannins, such as sugar, pectin, protein, etc., generated when crushing fruits can be prevented.

Furthermore, methods such as selection and improvement of fermenting yeast and methods using chromatograms have been studied. However, fermentation methods cannot improve the time-consuming points that are disadvantages of the prior art, and the methods using chromatograms have poor recovery efficiency. There is a drawback that the cost is high.

The first problem to be solved is to solve the time-consuming point, which is a drawback of the prior art, and to quickly extract tannin.

Second, it is easy to extract tannins from fruits of varieties other than the special varieties.

Third, it is easy to extract tannins from any ripe fruit.

Fourth, the use of chemicals and the like is minimized, and tannin is extracted easily and inexpensively.

Japanese Patent Laid-Open No. 10-15358

The method for extracting persimmon tannin in the present invention utilizes the property that persimmon accumulates tannin specifically only in tannin cells scattered in the fruit, and it is very simple and quick regardless of variety and fruit ripeness. This is a technique for extracting to a high concentration.

The method for extracting persimmon tannin according to the present invention includes a deconcentration step for making tannin accumulated in tannin cells in persimmon fruit water-insoluble by deconcentration by natural and / or artificial methods, and cytoskeletal degradation of the fruit A softening step that softens the fruit by causing the enzyme to work and facilitates collection of tannin cells; a pulverization step that crushes the softened fruit; a tannin cell separation step that centrifuges the crushed fruit and collects only the tannin cells; The recovered tannin cells are enzymatically treated to separate insoluble tannins and other cellular components, and the separated insoluble tannins are dispersed in acidic water or water and heated and / or ultrasonically acted to make them soluble again. And solubilizing step.

By adopting such a configuration, by first making the tannin water-insoluble in the decongesting step, the reaction with impurities during extraction can be suppressed, so the extraction operation can be greatly simplified. . It also facilitates the separation of tannin cells by promoting the action of cytoskeletal degrading enzymes of the fruit in the softening process, and makes use of the weight difference between other fruit cells and tannin cells in the tannin cell separation process, and tannin by centrifugation. Select and collect cells only. Furthermore, only the insoluble tannin is separated by decomposing / removing the constituent components of the tannin cells by the enzyme treatment in the enzyme treatment step, and the insoluble tannin is resolubilized in the solubilization step without using an extraction solvent or the like. The extraction efficiency can be improved and the processing time can be shortened.

In addition, because of the method of collecting only tannin cells, it is possible to extract tannin from all varieties having tannin cells and strawberries of any maturity.

The method for extracting persimmon tannin according to the present invention comprises a de-astringency step in which tannin accumulated in a tannin cell in a persimmon fruit is made water-insoluble by deconcentration by a natural and / or artificial method, and a cytoskeleton degrading enzyme possessed by the fruit To soften the fruit and facilitate the collection of tannin cells, crushing process to crush the softened fruit, tannin cell separating process to centrifuge the crushed fruit and collect only tannin cells, and recovery Enzymatic treatment of separated tannin cells to separate insoluble tannin and other cellular components, and the separated insoluble tannin is dispersed in acidic water or water, and is made soluble again by heating and / or ultrasonic action. Therefore, the extraction efficiency of salmon tannin can be remarkably increased.

Hereinafter, the present invention will be described in detail. First, the basic method of the present invention will be described with reference to FIG. This extraction method of koji tannin includes six steps of an insolubilization step S1, a softening step S2, a pulverization step S3, a cell separation step S4, an enzyme treatment step S5, and a solubilization step S6. The insolubilization step S1 is a step in which the tannin accumulated in the tannin cells 2 scattered in the fruit cells 3 of the strawberry fruit 1 is removed by a natural and / or artificial method to make it water-insoluble. The softening step S2 is a step of degrading the cytoskeleton and releasing the bonds between the cells by the action of the enzyme in which the fruit is inherent to make the softened fruit 4 into a state to facilitate the collection of tannin cells. The pulverization step S3 is a step of pulverizing the softened fruit 4 to form a juice and dissociating the bonds between cells almost completely. The cell separation step S4 is a step of separating the tannin cell fraction 6 and other fruit components such as cells by centrifugation. The enzyme treatment step S5 is a step of treating the collected tannin cells with the cytolytic enzyme solution 7 and separating the tannin 8 in the tannin cells. The solubilization step S6 is a step in which the tannin 8 is dispersed in the water 9, and the water-soluble tannin 10 is obtained again by heating and / or applying ultrasonic waves.

The insolubilization process strawberry fruit 1 is classified into four types of complete astringency, incomplete astringency, incomplete candy, and complete candy from the form of de-astringency. Among these, fully matured sweet potatoes and some incomplete sweet potatoes, tannin becomes insoluble in the natural state. In addition, mature complete astringency, incomplete astringency, a part of incomplete sweet potato, and all immature fruits of all candy perform tannin insolubilization in this step. Known methods for removing astringency include a method of exposing fruits to high-concentration carbon dioxide gas and a method of using ethanol, but it is desirable to use ethanol in order to perform the next softening step quickly. When using ethanol, place the fruit in a container or bag that can seal the fruit, prescribe and seal 1 to 4 milliliters of ethanol per kg of fruit weight, and adjust the temperature so that the fruit temperature is 15 ° C to 40 ° C. Good to do. It should be noted that the completion of removal of astringency may be confirmed by a known tannin printing method.

Softening process Normally, when ethanol treatment is selected in the de-astringency process, fruit softening often proceeds simultaneously. Therefore, this process is applied only when softening is not sufficient even after the end of the astringency process. In this step, the temperature is adjusted so that the fruit temperature is 15 ° C. to 40 ° C. while maintaining the sealed state in the de-astringency step, and the fruit 1 softens like the fruit 4 when left for about 1 or 2 days. Completion of the softening can be confirmed by the fact that the outer skin is slackened even in the appearance and the whole is more transparent, and the depression when the fruit is pressed with a finger is not restored.

Crushing process When the fruit is softened, the fruit is removed and crushed to obtain a juice 5 state. The fully softened fruit has almost lost its cytoskeleton, and the cells that make up the fruit are in a loose state, so it can be crushed by simply stirring with a juicer or the like.

Cell separation step Juice 5 is centrifuged to obtain tannin cell fraction 6. Tannin cells are heavier than other fruit cells and accumulate at the bottom of the centrifuge container. The tannin cell fraction 6 is recovered except for the fruit juice and fruit cells that are separated at the top.

Enzyme treatment step Tannin cell fraction 6 is dispersed in cytolytic enzyme solution 7 to separate tannin 8 in the tannin cells. As the enzyme, cellulase, hemicellulase or pectinase is used. Specifically, for example, pectinase SS, pectinase 3S, pectinase HL manufactured by Yakult Pharmaceutical Co., Ltd., or its cellulase onocka 3S, cellulase Y-NC, maceroteam A, alone or in combination of a plurality of tannin cell weights. 0.001 to 0.5% is added, pH is adjusted to 3.0 to 6.0, the temperature is adjusted to 40 to 60 ° C., and the mixture is allowed to stand for 30 minutes to 24 hours. After completion of the treatment, the enzyme solution 7 containing tannin 8 is centrifuged to recover tannin 8.

Solubilization step Tannin 8 is dispersed in water 9 and heated and / or subjected to ultrasonic waves. Although the acidity of water may be neutral, it is more desirable that the acidity is more reliable and more efficient. Although heating can change tannin 8 from insoluble to soluble at 70 ° C. or higher, it is more preferably 80 ° C. or higher. In addition, since the tannin component is decomposed at 200 ° C. or higher, the temperature is not set higher.

Although the present invention has been described above, the koji tannin extraction method of the present invention is not limited to that performed in the step shown in FIG. 1 and can be applied to other apparatuses.

The tannin cell fraction obtained by centrifuging 10 g of juice with 3000 g of juice added with an equal amount of water was measured after removing the scum of softened fruit of early-born Tone. The results are shown in Table 1.

The tannin cell 0.1g obtained in Example 1 was disperse | distributed to 0.9 ml distilled water, and after sealing, it was immersed in boiling water for 10 minutes and heated. After cooling to room temperature, 4 ml of distilled water was added and filtered, and the antioxidant activity of the filtrate was measured by the DPPH radical scavenging activity method. The results are shown in Table 1.
(Comparative Example 1)

Antioxidant activity of persimmon shibu (three-year product) from Kizu, Kyoto Prefecture was measured by the DPPH radical scavenging activity method. The results are shown in Table 1.

*抗酸化活性はＤＰＰＨラジカル消去活性法により、指標物質のtrolox当量で示した。
Table 1

* Antioxidant activity was shown by the trolox equivalent of the indicator substance by the DPPH radical scavenging activity method.

As is apparent from Table 1, it was confirmed that tannin cells can be easily separated and active polyphenols can be recovered.

It is the schematic which shows the persimmon tannin extraction method of this invention.

Explanation of symbols

1 strawberry fruit 2 tannin cell 3 fruit cell 4 softened strawberry fruit 5 strawberry fruit crushed juice 6 tannin cell fraction 7 enzyme treatment solution 8 tannin 9 tannin-containing water 10 tannin solution

Claims (2)

脱 Tannin accumulated in the tannin cells in the fruit is removed by a natural and / or artificial method to make it water insoluble, and the fruit's cytoskeleton-degrading enzymes work to soften the fruit, Softening process to facilitate cell collection, grinding process to grind softened fruit, tannin cell separation process to centrifuge the ground fruit and collect only tannin cells, and insoluble by treating the collected tannin cells with enzyme Extraction by an enzyme treatment step that separates tannin and other cellular components, and a solubilization step that disperses the separated insoluble tannin in acidic water or water and resolubilizes it by heating and / or ultrasonic action. A method for extracting salmon tannins. The method according to claim 1, wherein the cytolytic enzyme in the enzyme treatment step is cellulase and / or hemicellulase and / or pectinase.

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