JP4954523B2 - Method for producing an extract containing a high concentration of S-alkenyl (or alkyl) cysteine sulfoxides - Google Patents

Description

  The present invention relates to a method for producing an extract containing a high concentration of S-alkenyl (or alkyl) cysteine sulfoxides derived from the edible part of a lily family.

  Garlic is marketed in various forms such as tubes, bottles, plastic containers, etc. that can be easily used, but garlic has an aroma due to an enzyme reaction at the moment it is crushed, but it becomes fresh over time. There is a drawback that the aroma is deteriorated.

  The edible part of the liliaceae plant contains S-alkenyl (or alkyl) cysteine sulfoxides represented by alliin and isoallyin, and these are various enzymes via decomposing enzymes such as alliinase and allicin. It is known that it is decomposed into volatile sulfur-containing compounds such as sulfides and dithiines. This volatile sulfur-containing compound is known as a characteristic aroma component of a lily family represented by garlic. However, since these volatile sulfur-containing compounds are easily decomposed, even when these volatile sulfur-containing compounds are added as a fragrance for the purpose of strengthening garlic aroma, the disadvantage that the aroma deteriorates with time can be eliminated. Can not.

  S-alkenyl (or alkyl) cysteine sulfoxides are precursors of these fragrances in plant bodies, but when they are added to foods as precursors of volatile sulfur-containing compounds, they gradually decompose and produce fragrances. It is a very useful substance because of its long-lasting effect. Moreover, from the recent natural orientation, when using S-alkenyl (or alkyl) cysteine sulfoxides as a fragrance precursor in foods, it is preferably an extract from nature.

  As a technique for extracting alliin from garlic, a method in which garlic is enzyme-inactivated in hot water and then crushed and purified by liquid chromatography using a reversed-phase column (Patent Document 1). ), A method for producing an odorless garlic liquid (patent document 2) by rapidly heating garlic, adding water, coarsely crushing, separating the liquid, adding vitamin B1, koji or yeast, and subjecting it to cellulase treatment. Are known.

JP-A-6-220008 Japanese Patent Publication 3-78983

  However, the amount of alliin obtained by the purification method of Patent Document 1 is small and cannot be said to be suitable for industrial production. Moreover, the odorless garlic liquid obtained by the method of Patent Document 2 does not contain alliin at a satisfactory concentration. Accordingly, an object of the present invention is to provide a method for producing an extract containing a high concentration of S-alkenyl (or alkyl) cysteine sulfoxides derived from a natural product.

  The present inventor has conducted intensive research on a method for producing an extract containing a natural product and containing a high concentration of S-alkenyl (or alkyl) cysteine sulfoxides. As a result, it is possible to liquefy very easily and without pulverization process by processing all three types of mannanase, cellulase and pectinase as enzymes in the edible part of lily family plants. Found that industrial operations such as solid-liquid separation, filtration and column passage were easy. Further, the obtained extract was passed through a column packed with a strongly acidic cation exchange resin, and then desorbed with an alkaline solution, so that it was derived from a natural product and had a high concentration of S-alkenyl (or alkyl) cysteine. The inventors have found that an extract containing foxides can be obtained, and have completed the present invention.

That is, the present invention provides a high-concentration S-alkenyl (or alkyl) cysteine characterized by treating an edible portion of a lily family plant with an enzyme containing all three types of mannanase, cellulase, and pectinase, followed by ion-exchange resin treatment The present invention provides a method for producing an extract containing sulfoxides .
This invention also provides the manufacturing method of the extract containing the said high concentration S-alkenyl (or alkyl) cysteine sulfoxides whose ion exchange resin is a strong acidic cation exchange resin .
Furthermore, the present invention relates to the above-mentioned high concentration S-alkenyl (or alkyl) cysteine sulfoxide containing 10% by weight or more of the S-alkenyl (or alkyl) cysteine sulfoxides per dry matter of the extract. The present invention provides a method for producing an extract containing sides .

The present invention can provide an easy and simple industrial production method for an extract containing a high concentration of S-alkenyl (or alkyl) cysteine sulfoxides. The obtained extract can be used as it is or in the form of powdered or hardened oil / fat coated powder, etc., which can be reacted with an enzyme as necessary to generate a fragrance. it can. Moreover, when this precursor is added, the effect that the persistence of a fragrance is improved significantly is acquired.

Hereinafter, the present invention will be described in more detail.
Examples of liliaceae plants that can be used in the present invention include garlic, onion, scallion, leek, garlic garlic, leeks, rakki, and leak, and S-alkenyl (or alkyl) cysteine sulfoxides. As long as it contains plants, it is not limited to these. Examples of preferable plants include garlic, onion, leeks and leek, and particularly preferable plants include garlic. In the present invention, these edible parts are used as raw materials.

  First, the raw material is washed with water to remove dirt and germs, as it is, or peeled off, cut into an appropriate size as necessary, and then rapidly heated. By this step, a degrading enzyme such as alliinase contained in the plant cell can be inactivated, and S-alkenyl (or alkyl) cysteine sulfoxides can be prevented from being degraded. The rapid heating method is not particularly limited as long as a degrading enzyme such as alliinase is inactivated, and examples thereof include steaming treatment, hot water treatment, and microwave treatment.

  Subsequently, the plant tissue is decomposed by enzymatic treatment, and the viscosity of the S-alkenyl (or alkyl) cysteine sulfoxides and the viscosity and separation characteristics of the entire extraction system are improved. In the present invention, it is important to use all three types of mannanase, cellulase and pectinase in this enzyme treatment. Even when one or two selected from mannanase, cellulase or pectinase is used in the enzyme treatment, the extraction of S-alkenyl (or alkyl) cysteine sulfoxides and the viscosity and separation characteristics of the entire extraction system are improved to some extent. It is possible. However, the present inventors have used all three types together, so that the tissue degradation has progressed significantly compared to the case where one or two enzymes are used, and the subsequent separation, filtration, and column passage are on an industrial scale. But I found it possible. In particular, it has been found that when all three types are used in the column flow, the viscosity of the extract is remarkably reduced as compared with the case where one or two types are used, which is extremely advantageous in production.

  Mannanase is an enzyme that hydrolyzes a polysaccharide containing mannose in its constituent components such as mannan, glucomannan, galactomannan, galactoglucomannan, and β-mannanase, α-mannosidase, β-mannosidase, and the like are known. Mannanase is a culture obtained by culturing filamentous fungi, a culture solution, an extract obtained by extracting the culture with an appropriate amount of water or a buffer, a culture solution obtained by filtering bacteria from the culture solution, or these solutions. What is contained in the concentrated liquid can be used. Moreover, various things can be used from plants. Examples of commercially available mannanase preparations include Sumiteam ACH-L (manufactured by Shinnippon Kagaku Kogyo Co., Ltd.), cellulosin GM5 (manufactured by HIBI), Vigarase M (manufactured by Toto Kasei Kogyo Co., Ltd.), and the like. The amount of mannanase used varies depending on the enzyme titer, but can usually be in the range of about 10 to about 10,000 U / g based on the weight of the lily family plant as a raw material.

  Pectinase is also called polygalacturonase, pectin enzyme, polymethylgalacturonase, and pectin depolymerase, and is an enzyme that hydrolyzes α (1-4) bonds such as peclinic acid, pectin, and pectic acid. In addition, pectin methylesterase that hydrolyzes the methyl ester of the carboxyl group of galacturonic acid is often included. Pectinases are known to be contained in bacteria, molds, yeasts, higher plants, snails and the like, and pectinases obtained from organisms including these can be widely used in the present invention. A commercially available pectinase preparation may also be used. As commercially available pectinase preparations, for example, sucrase (manufactured by Sankyo Co., Ltd.), pectinex ultra SP-L (manufactured by Novozymes A / S), mecerase (manufactured by Meiji Seika Co., Ltd.), ultrazyme (manufactured by Novozymes A / S), Examples include pectinase G and neurase F (manufactured by Amano Enzyme Inc.). The amount of pectinase used varies depending on the titer of the enzyme, but can usually be in the range of about 30 to about 3,000 U / g based on the weight of the lily family plant as a raw material.

  Cellulase is an enzyme having an activity of hydrolyzing cellulose. Cellulose is a kind of polysaccharide in which D-glucose is connected without branching by β-1,4 bonds, and the number of glucose is said to be about 5,000. It is a major component of plant cell walls and is highly hydrophilic but insoluble in water. Cellulase is not particularly limited as long as it has an activity of degrading cellulose, and any cellulase can be used. Examples of commercially available cellulase preparations include cellulase T “Amano”, cellulase A “Amano” ( As described above, manufactured by Amano Enzyme Co., Ltd.), Doricerase KSM, Multifect A40, Cellulase GC220 (manufactured by Genencor Kyowa Co., Ltd.), Cellulase GODO-TCL, Cellulase GODO TCD-H, Besselex, Cellulase GODO-ACD (manufactured by Godo Shusei Co., Ltd.), Cellulase (manufactured by Toyobo Co., Ltd.), cell riser, cellulase XL-522 (manufactured by Nagase ChemteX), cell soft, Denimax (manufactured by Novozymes), cellulosin AC40, cellulosin AL, cellulosin T2 (manufactured by HI Corporation) , Cellulase “Onozuka” 3S, Cellulase Y-NC (Yakult Pharmaceutical Co., Ltd.), Sumiteam AC, Sumiteam C (Shin Nihon Chemical Industry Co., Ltd.), Enchiron CM, Enchiron MCH, Biohit (Shinto Kasei Kogyo Co., Ltd.) ) And the like. The amount of cellulase used varies depending on the titer of the enzyme, but can usually be in the range of about 1 to about 1,000 U / g based on the weight of the lily family plant as a raw material.

  Treatment with an enzyme is a method known per se, for example, publications such as the Patent Office Gazette Known and Conventional Techniques (fragrance) Part II Food Fragrance (issued 2000.1.14) Microorganism / Enzyme Flavor (P46-P57) It can be performed according to the method described.

  An example of one embodiment is as follows. 1 part by weight of the rapidly heated raw material is pulverized roughly in a hole state or without water, and sterilized at about 60 to about 121 ° C. for about 2 seconds to about 20 minutes and then cooled, Three kinds of enzymes are added, and the reaction is carried out at 20 to 70 ° C. for 0.5 to 24 hours with stirring or standing. For example, when the raw material is garlic, the enzyme reaction proceeds without pulverization, but rough pulverization is advantageous in order to advance the enzyme reaction to some extent. However, if it is pulverized too finely, it takes time for the subsequent separation and filtration processes. The minimum amount of water that can be added to the entire reaction system is sufficient for the amount of water added during the enzyme reaction. If the raw material is pulverized, the reaction is possible even if it is not used depending on the type of raw material. However, it can be exemplified by about 0 to 2 times the raw material.

  After the enzyme treatment, the enzyme is inactivated by heating at about 60 to about 121 ° C. for about 2 seconds to about 20 minutes. Thereafter, it is cooled, and the separation liquid can be obtained by separating the residue by a suitable separation means such as centrifugal separation or filter paper filtration.

  Subsequently, treatment is performed with an ion exchange resin. The ion exchange resin used is a cation exchange resin (H + type), preferably a strong acid cation exchange resin (H + type), more preferably a sulfonic acid type strong acid cation exchange resin. Examples of the sulfonic acid type strongly acidic cation exchange resin include Diaion UBK-550 (manufactured by Mitsubishi Chemical Corporation), Diaion SK1B (manufactured by Mitsubishi Kasei), Amberlite IR120B, Amberlite 200C, Duolite C-26 ( Rohm & Haas), Dowex MSC-1 (DOWEX), LEWATIT SP-112 (LEWATIT) and the like. The method of contacting the resin may be either a batch method or a column method, but the column method is more common on the production scale. The amount of resin used cannot be set uniformly because of the content of S-alkenyl (or alkyl) cysteine sulfoxides contained in the extract, but all S-alkenyl (or alkyl) cysteine sulfoxides are adsorbed. Any amount can be used as long as it can be (exchanged), for example, 0.1 to 10 times the amount of the extract can be exemplified. Moreover, as a condition of liquid flow, liquid flow speed SV = 0.5-5 can be illustrated.

  After adsorption, 0.1 to 10 times the amount of water is passed through the ion exchange resin to remove unnecessary components, and S-alkenyl (or alkyl) cysteine sulfoxides are desorbed (exchanged) with an alkaline solution. Extracts containing high concentrations of S-alkenyl (or alkyl) cysteine sulfoxides can be obtained. Although there is no restriction | limiting in particular in the kind of alkali used in the case of desorption, Sodium hydroxide, sodium carbonate, potassium hydroxide, aqueous ammonia etc. are mentioned. The concentration and amount of the alkali may be any concentration and amount that can desorb the S-alkenyl (or alkyl) cysteine sulfoxides adsorbed on the strongly acidic cation exchange resin. The concentration is 0.5 to 3 N, and the amount is A 1 to 5 times capacity of the counter ion exchange resin can be exemplified. Moreover, as a condition of liquid flow, liquid flow speed SV = 0.5-5 can be illustrated. Further, upon desorption, the content of desorbed S-alkenyl (or alkyl) cysteine sulfoxides is confirmed, and only a fraction having a high concentration of S-alkenyl (or alkyl) cysteine sulfoxides is collected. Extracts containing high concentrations of S-alkenyl (or alkyl) cysteine sulfoxides can be obtained. The content of S-alkenyl (or alkyl) cysteine sulfoxides can be 10% or more, preferably 15% or more, more preferably 20% or more, based on the dry weight of the extract. is there.

  Examples of the S-alkenyl (or alkyl) cysteine sulfoxides referred to in the present invention include alliin (S-allyl cysteine sulfoxide), iso alliin (S-1-propenyl cysteine sulfoxide), S-methyl cysteine sulfoxide, S-ethyl cysteine sulfoxide, S-propyl cysteine sulfoxide, S-butyl stein sulfoxide, cycloaliyne, γ-L-glutamyl-S-propenyl cysteine sulfoxide Examples include foxside, but are not limited thereto.

  The obtained extract containing S-alkenyl (or alkyl) cysteine sulfoxides at a high concentration is concentrated as it is, or neutralized by adding an acid, or after removing alkali by dialysis or ion exchange. If desired, excipients such as dextrin, modified starch, cyclodextrin, gum arabic and the like can be added to form a paste or powder, and the powder can be further formed into various forms such as a hardened oil / fat coated powder.

The food and drink in which the extract containing the high-concentration S-alkenyl (or alkyl) cysteine sulfoxides thus obtained or the composition containing the same is used is particularly limited as long as it is edible. For example, grated garlic, grilled meat sauce, seasoning oil, seasoning powder, Worcester sauce, tomato ketchup, mayonnaise, solid bouillon, salmon oil, curry roux, stew base, soup base, dashi base, miso, powdered miso , Soy sauce, powdered soy sauce, moromi, fish sauce, vinegar and other seasonings; potato chips and other snack foods; instant noodles and other instant foods; Japanese soups and western soups and other soups; ham, Meat products such as sausage, bacon, dry sausage, beef jerky; fish ham, fish meat Processed marine products such as sage, salmon, chikuwa, hampen, fried Satsuma; curry such as instant curry, retort curry, canned curry; various range and frozen foods containing fats and oils; dairy and fats such as butter, margarine, cheese Examples include products; oral products; pharmaceuticals; feeds and the like.
Hereinafter, the present invention will be described more specifically with reference to Examples and Comparative Examples.

Example 1
Commercial garlic (made in China) was peeled and 500 g of peeled garlic was boiled in boiling water for 10 minutes, then poured into a sieve, drained, and placed in a 2 L separable flask. 500 g of ion-exchanged water was added, heated at 90 ° C. for 5 minutes, then cooled to 50 ° C., 1.25 g of cellulosin GM5 (manufactured by HIBI) dissolved in 12.5 g of water, pectinase G (manufactured by Amano Enzyme) A solution prepared by dissolving 25 g in 12.5 g of water and 1.25 g of cellulase T (manufactured by Amano Enzyme) in 12.5 g of water were added, and the mixture was allowed to stand at 50 ° C. for 16 hours. After stirring at 50 ° C. for 2 hours, the enzyme was deactivated by heating and stirring at 90 ° C. for 10 minutes. After cooling to 40 ° C., 40 mesh filtration was performed to obtain 932.5 g of enzyme-treated garlic extract (Invention 1: B × 17.2 °, Alliin content 0.254%). Inventive product 1 had a viscosity of 43 mPa · s at 20 ° C. Toyo Filter Paper No. No. 2 (5.5 cm) coated with 10 g of cellulose powder as a filter aid was used and filtered under reduced pressure at 0.01 MPa to obtain 905 g of filtrate. The time required for the filtration was 6.3 minutes. Next, the filtrate was passed through 646 ml of Diaion UBK-550 (Mitsubishi Chemical Corporation) at SV = 2. After confirming by TLC that alliin was not contained in the passing liquid, the ion exchange resin was washed with 2513 ml of ion exchange water. It was confirmed by TLC that the washing liquid did not contain alliin. Next, the adsorbate was desorbed by passing the following eluent.
Fraction 1: 1 10N ammonia water 1077ml
Fraction 2: 2N ammonia water 1077 ml
Fraction 3: 1N ammonia water 2154ml
When each fraction was confirmed by TLC, alliin was confirmed only in fraction 2. Fraction 2 was concentrated using a rotary evaporator and then vacuum-dried to obtain 9.5 g of a dried product (Invention product 2) (vs. peeled garlic yield of 1.9%). The alliin content of invention product 2 was measured by HPLC and found to be 22.8%.
(Measurement method of alliin content)
Preparation of derivatization reagent:
140 mg of ortho-phthaldialdehyde (OPA) is dissolved in 5 ml of methanol, and then 0.1 ml of 2-methyl-2-propanethiol is mixed with stirring, and further 0.05 mol of sodium dihydrogen phosphate aqueous solution (pH 9. 5) 50 ml was added to obtain a derivatizing reagent.

Standards and sample preparation:
Using reagent alliin, standard solutions of 20 ppm and 80 ppm were prepared (both dissolved in 80% methanol). 600 μl of derivatization reagent was added to 400 μl of each standard solution and sample solution, and allowed to react by allowing to stand at room temperature for 30 minutes.

High-performance liquid chromatography conditions:
Apparatus: Waters HPLC system
Column: Waters Symmetry C18 5 μm 4.6 × 150 mm
Detector: Waters 2487 dual λ absorbance dete ctor
Mobile phase A: 0.1 m sodium acetate (pH 7.2) / acetonitrile / tetrahydrofuran = 900/95/5
Mobile phase B: acetonitrile / water = 800/200
Flow rate: 0.7 ml / min
Detection: UV absorption (absorbance measurement): 337 nm
Injection volume: 20 μl
Gradient conditions: shown in Table 1

Example 2 (Production of garlic extract powder and garlic extract hardened oil-coated powder)
9.5 g of Invention 2 and 11.66 g of dextrin (DE12) were dissolved in 84.64 g of water, dissolved at 60 to 70 ° C. and then cooled to 40 ° C. This was vacuum dried, pulverized with a mixer and dried to obtain 21.0 g of garlic extract powder (Invention 3: Alliin content 10.0%, average particle size 100 μm). Furthermore, 21 g of the obtained garlic extract powder and 21 g of hardened rapeseed oil (average particle size 10 μm) were mixed at 15 rpm for 2 hours using an automatic mortar (Yamato Scientific Co., Ltd., Lab Mill Model UT-21), and garlic extract hardened oil and fat coated powder. 42 g (Invention 4: Alliin content 5%) was obtained.

Comparative Example 1 (Production of garlic essential oil powder and garlic essential oil hardened oil-coated powder)
40 g of gum arabic and 40 g of dextrin (DE12) were added to 150 g of water, dissolved at 60 to 70 ° C., and then cooled to 40 ° C. To this was added 5 g of garlic essential oil. K. Using a homomixer (manufactured by Koki Kogyo Co., Ltd.), emulsification was carried out by stirring at 8000 rpm for 10 minutes while maintaining the temperature at 30 to 40 ° C. The obtained emulsified liquid was spray-dried at a blower temperature of 150 ° C. and an exhaust air temperature of 80 ° C. using a mobile minor spray dryer manufactured by Niro Co., Ltd. to obtain 80 g of garlic essential oil powder (comparative product: garlic essential oil content 5%). Further, 80 g of this garlic essential oil powder (average particle size 100 μm) and 80 g of hardened rapeseed oil (average particle size 10 μm) were mixed at 15 rpm for 2 hours using an automatic mortar (Yamato Scientific Co., Ltd., Lab Mill Model UT-21). 160 g of hardened oil-and-fat coated powder (Comparative product 2: Garlic essential oil content 2.5%) was obtained.

Example 3 (application to seasoning powder for snacks)
Inventive product 3 or comparative product 1 was used, and a seasoning powder was made as a trial at the blending ratio shown in Table 2 below. This seasoning powder was sprinkled with potato chips (salt) at 5% and evaluated by five well-trained panelists. Evaluation evaluated each intensity | strength in five steps about fresh feeling and a garlic smell. The flavor is expressed in words. Table 3 shows the average scores and common flavor evaluations of the five people.

  As shown in Table 3, the potato chips to which Invention 3 was added had a very strong garlic odor and a sharp fresh feeling that made fresh garlic image. This is because the enzyme contained in the dried garlic powder is activated by saliva water and decomposes the S-alkenyl (or alkyl) cysteine sulfoxides contained in Invention 3, resulting in aroma in the oral cavity. it is conceivable that. On the other hand, the garlic-like aroma was strengthened with the addition of the comparative product 1, but the fresh feeling was not so strong.

Example 4 (Aroma reinforcement of processed grated garlic)
0.5% by weight of Invention 4 or Comparative Product 2 was added to and mixed with commercially available grated garlic, filled in a sealed container, and stored at 37 ° C. for 4 weeks. In addition, a completely non-added product was subjected to a storage test under the same conditions. The flavor before and after storage was evaluated by five well-trained panelists. Evaluation evaluated each intensity | strength in five steps about fresh feeling, a garlic odor, and pickled odor, and expressed the flavor in words. Table 4 shows the average score of 5 people and the common flavor evaluation.

  As shown in Table 4, the effects of improving the flavor were observed in both of the invention 4 additive product and the comparative product 2 additive product immediately after production and after storage as compared with the additive-free product. However, both the invention 4 additive product and the comparative product 2 additive product had a fresh, freshly savory flavor with irritation immediately after production, but the comparison product 2 additive product had a significantly deteriorated flavor after storage. On the other hand, the invention 4 additive product was able to maintain a fresh flavor. Invention 4 is a powder obtained by pulverizing an extract containing S-alkenyl (or alkyl) cysteine sulfoxides at a high concentration and coating with hardened oil to prevent contact with moisture. When added to the garlic, the enzyme in the garlic has a slow rate of permeation into the hardened oil-fat coated powder, so that the enzyme reaction gradually takes place and the fresh flavor is thought to have been sustained. On the other hand, Comparative Product 2 is a powder obtained by pulverizing garlic essential oil and further wax-coating, but although the effect of strengthening the fragrance was observed, it was not possible to maintain the freshly scented fragrance.

Comparative Example 2
The same enzyme-untreated garlic extract as described below was obtained in the same manner as in Example 1 except that no enzyme was used in Example 1. In addition, two of the three enzymes used in Example 1 were used, and the other operations were performed in exactly the same manner as in Example 1 to obtain the following enzyme-treated garlic extract.
Comparative product 3: Enzyme-untreated garlic extract (yield 552.2 g, Bx 10.5 °).
Comparative Product 4: Cellulosin GM5 (manufactured by HIBI) dissolved in 12.5 g of water and pectinase G (manufactured by Amano Enzyme) 1.25 g dissolved in 12.5 g of water Treated garlic extract (yield 758.9 g, Bx15.1 °).
Comparative product 5: Cellulosin GM5 (manufactured by HBI) 1.25 g of water dissolved in 12.5 g of water and Cellulase T (manufactured by Amano Enzyme) 1.25 g of water dissolved in 12.5 g of water Treated garlic extract (yield 803.1 g, Bx 14.6 °).
Comparative product 6: Two types of pectinase G (manufactured by Amano Enzyme) dissolved in 12.5 g of water and cellulase T (manufactured by Amano Enzyme) 1.25 g dissolved in 12.5 g of water were used. Enzyme-treated garlic extract (yield 838.3 g, Bx15.3 °).

  Viscosity and alliin content of the extracts of Comparative products 3 to 6 were measured. In addition, Comparative products 3 to 6 were manufactured using Toyo filter paper No. 1 as in Example 1. Using a Nutsche coated with 2 g (5.5 cm) of cellulose powder 10 g as a filter aid, filtration under reduced pressure was performed at 0.01 MPa to obtain a filtrate, and the time required for filtration was measured. Table 5 shows the viscosity, alliin content, and filtration time of Inventive Product 1 and Comparative Products 3-6.

  From Table 5, it was shown that viscosity and filtration time were greatly improved by including all three types of enzymes, mannanase, cellulase and pectinase.

Claims (3)

  High-concentration S-alkenyl (or alkyl) cysteine sulfoxides characterized in that the edible part of a lily family plant is treated with an enzyme containing all three types of mannanase, cellulase and pectinase, and then treated with an ion exchange resin. A method for producing an extract containing   The method for producing an extract containing high-concentration S-alkenyl (or alkyl) cysteine sulfoxides according to claim 1, wherein the ion exchange resin is a strongly acidic cation exchange resin.   The high concentration S-alkenyl (or alkyl) cysteine sulfoxide according to claim 1 or 2, wherein the S-alkenyl (or alkyl) cysteine sulfoxide is contained in an amount of 10% by weight or more based on the dry matter of the extract. A method for producing an extract containing side compounds.