JP5875428B2 - Functional extract for food and beverage and method for producing processed food - Google Patents
Functional extract for food and beverage and method for producing processed food Download PDFInfo
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Description
本発明は、柑橘類、特にジャバラの果皮を利用した飲食料品用機能性エキス及び加工食料品の製造方法に関する。 The present invention relates to a functional extract for foods and beverages using citrus fruits, particularly bellows peel, and a method for producing processed food products.
近年、ジャバラに花粉症などのアレルギーを引き起こすとされる脱顆粒現象の抑制効果があるとされるナリルチンが豊富に含まれていることが判ってきている(例えば、非特許文献1参照)。そのため、ジャバラを利用した飲料品、食料品の開発が行われ、すでに関連商品も市販されている。例えば、ジャバラの果汁を中心とした飲料品であり、又はジャバラ果肉、果汁を含む加工食品である。 Recently, it has been found that bellows contains abundant nariltin, which is said to have an effect of suppressing degranulation, which is said to cause allergies such as hay fever (see, for example, Non-Patent Document 1). For this reason, beverages and food products using bellows have been developed, and related products are already on the market. For example, it is a beverage centered on bellows juice, or a processed food containing bellows pulp and fruit juice.
しかしながら、既市販商品はいずれも、ジャバラの果肉、果汁を利用するもので、その果皮は廃棄処分されることが多かった。 However, all the existing commercial products use bellows fruit juice and fruit juice, and the peels thereof are often discarded.
本発明は、ジャバラの果皮の有効利用をもっぱら重視し、種々検討、試行を繰り返した結果、果皮の機能性成分を十分に利用できるエキスの開発に成功した。 In the present invention, the effective utilization of the peel of bellows was emphasized, and various studies and trials were repeated. As a result, an extract that can fully utilize the functional components of the peel was successfully developed.
ジャバラの果皮には特に苦味があり、果皮の利用には苦味を除去する技術が必要であった。また、有効成分であるナリルチンを如何に有効に抽出するかという課題があった。 The bellows peel has a particularly bitter taste, and the use of the peel requires a technique for removing the bitter taste. In addition, there has been a problem of how to effectively extract nariltin, which is an active ingredient.
本発明請求項1に係る発明は、ジャバラの果皮を乳汁中で煮沸加熱する第1工程と、当該第1工程後の果皮を洗浄する第2工程と、当該第2工程後の果皮を水中に浸漬する第3工程と、当該第3工程後の液体を滅菌処理する第4工程とを備えたことを特徴とする飲食料品用機能性エキスの製造方法を提供する。 The invention according to claim 1 of the present invention includes a first step of boiling and heating the bellows peel in milk , a second step of washing the peel after the first step, and the skin after the second step in water. Provided is a method for producing a functional extract for food or drink, comprising a third step of dipping and a fourth step of sterilizing the liquid after the third step.
詳細は後述するが、前記第1工程により苦味成分であるリモニンの除去が主として行われ、前記第3工程によりナリルチンの抽出が十分に行われる。 Although details will be described later, removal of limonin, which is a bitter component, is mainly performed in the first step, and extraction of nariltin is sufficiently performed in the third step.
本発明請求項2に係る発明は、ジャバラの果皮を乳汁中で煮沸加熱する第1工程と、当該第1工程後の果皮を洗浄する第2工程と、当該第2工程後の果皮を6時間以上水中に浸漬する第3工程と、当該第3工程後の液体を滅菌処理する第4工程とを備えたことを特徴とする飲食料品用機能性エキスの製造方法を提供する。本項発明は、第3工程の水中浸漬時間の望ましい時間を規定するものである。 The invention according to claim 2 of the present invention is the first step of boiling and heating bellows peel in milk , the second step of washing the peel after the first step, and the peel after the second step for 6 hours. The manufacturing method of the functional extract for food-drinks characterized by including the 3rd process immersed in water above and the 4th process of sterilizing the liquid after the said 3rd process is provided. The present invention defines a desirable time for the immersion time in the third step.
本発明請求項3に係る発明は、柑橘類の果皮を乳汁中で煮沸加熱する第1工程と、当該第1工程後の果皮を洗浄する第2工程と、当該第2工程後の果皮を水中に浸漬する第3工程と、当該第3工程後の液体を滅菌処理する第4工程とを備えたことを特徴とする飲食料品用機能性エキスの製造方法を提供する。本項発明は、ジャバラに代えて広く柑橘類に本発明が適用できるものである。 The invention according to claim 3 of the present invention is the first step of boiling and heating the citrus peel in milk , the second step of washing the peel after the first step, and the peel after the second step in water. Provided is a method for producing a functional extract for food or drink, comprising a third step of dipping and a fourth step of sterilizing the liquid after the third step. The present invention can be widely applied to citrus fruits instead of bellows.
本発明請求項4に係る発明は、前記第1工程における煮沸加熱する時間が5分〜30分であることを特徴とする請求項1、2または3に記載の飲食料品用機能性エキスの製造方法を提供する。本項発明は、第1工程における煮沸加熱する時間の望ましい時間を規定するものである。 Invention of Claim 4 of this invention is the functional extract for food-drinks of Claim 1, 2, or 3 characterized by the time which boil-heats in the said 1st process is 5 minutes-30 minutes. A manufacturing method is provided. This section invention is to define a desired time period for boiling the pressurized heat in the first step.
本発明請求項5に係る発明は、ジャバラの果皮を乳汁中で煮沸加熱する第1工程と、当該第1工程後の果皮を洗浄する第2工程と、当該第2工程後の果皮を水中に浸漬する第3工程と、当該第3工程後の果皮を食品に添加する第4工程とを備えたことを特徴とする加工食料品の製造方法を提供する。本項発明は、第3工程後の果皮の利用に関し、後述するように、第3工程後の果皮は苦味が除去され、且つナリルチンも尚含むため、例えば、パン、タルト、ケーキなどの加工食料品に添加することを提案するものである。 The invention according to claim 5 of the present invention is the first step of boiling and heating the bellows peel in milk , the second step of washing the peel after the first step, and the skin after the second step in the water. Provided is a method for producing a processed food product, comprising a third step of immersing and a fourth step of adding the peel after the third step to food. The present invention relates to the use of the peel after the third step, as will be described later, since the peel after the third step is free of bitter taste and still contains nariltin, for example, processed foods such as bread, tart and cake It is proposed to be added to the product.
本発明請求項6に係る発明は、柑橘類の果皮を乳汁中で煮沸加熱する第1工程と、当該第1工程後の果皮を洗浄する第2工程と、当該第2工程後の果皮を水中に浸漬する第3工程と、当該第3工程後の果皮を食品に添加する第4工程とを備えたことを特徴とする加工食料品の製造方法を提供する。本項発明は、第3工程後の果皮の利用に関し、例えば、パン、タルト、ケーキなどの加工食料品に添加することを提案するものである。The invention according to claim 6 of the present invention includes a first step in which citrus peel is boiled and heated in milk, a second step in which the peel after the first step is washed, and a peel after the second step in water. Provided is a method for producing a processed food product, comprising a third step of immersing and a fourth step of adding the peel after the third step to food. The present invention relates to the use of the peel after the third step, and proposes to add it to processed foods such as bread, tart and cake.
前述のような手段により、苦味成分であるリモニンが除去され、かつナリルチンが十分に抽出された飲食料品用エキスを得ることができる。 By the means as described above, an extract for food or drink from which limonin, which is a bitter component, has been removed and from which Nariltin has been sufficiently extracted can be obtained.
以下、本発明の一実施例につき説明する。先ず、ジャバラ果実を粉砕し、果汁、果肉を主とする中味は別途利用する。残された果皮20gを牛乳の中に浸る程度に入れて10分間煮沸加熱する(第1工程)。 An embodiment of the present invention will be described below. First, the bellows fruit is crushed, and the content mainly consisting of fruit juice and pulp is used separately. 20 g of the remaining peel is soaked in milk and boiled for 10 minutes (first step).
前記第1工程後、果皮を水にて洗浄する(第2工程)。この第2工程処理は、果皮に付着した牛乳を除去するためである。 After the first step, the skin is washed with water (second step). This second process is for removing milk adhering to the skin.
牛乳分が適切に除去されたところで当該果皮を水(100mL)中に浸漬して冷蔵庫中で放置する(第3工程)。 When the milk content is properly removed, the skin is immersed in water (100 mL) and left in the refrigerator (third step).
第3工程後の浸漬液を加熱して滅菌処理する(第4工程)。 The immersion liquid after the third step is heated and sterilized (fourth step).
尚、前記第1工程における煮沸加熱時間は10分間に限定されることは当然ないが、およそ5分〜30分程度が望ましい。 The boiling heating time in the first step is not limited to 10 minutes, but is preferably about 5 to 30 minutes.
また、第1工程における処理により、果皮とじょうのうの分離が促進されているものと推測される。苦味の成分とされる果皮中のリモニンの含有量は図1に示すとおりであり、ジャバラ果皮20gを20mLの牛乳の中に入れて第1工程を経たところ、処理前において、リモニン含量は、276.8μg/g dry-peelだったものが、第1工程処理後は4
5.0μg/g dry-peelとなった。その後第3工程による水中浸漬時間によるリモニン含量は、浸漬24時間で15.0μg/g dry-peel、同48時間で11.5μg/g dry-peel、同72時間で7.4μg/g dry-peelとなった。
In addition, it is presumed that the separation of the pericarp and the carrot is promoted by the treatment in the first step. The content of limonin in the pericarp, which is a bitter component, is as shown in FIG. 1. When 20 g of bellows pericarp was placed in 20 mL of milk and passed through the first step, the limonin content before treatment was 276. .8μg / g dry-peel is 4 after the first process
It became 5.0 μg / g dry-peel. Thereafter, the limonin content of the third step by immersion in water was 15.0 μg / g dry-peel for 24 hours, 11.5 μg / g dry-peel for 48 hours, and 7.4 μg / g dry-peel for 72 hours. It became peel.
次に、第3工程における水中への浸漬時間に関連し、浸漬液中のナリルチンの量を測定した結果が図2に示すとおりである。 Next, in relation to the immersion time in water in the third step, the result of measuring the amount of nariltin in the immersion liquid is as shown in FIG.
図2より判るように、6時間の浸漬でナリルチン量は600μg/mL程度であり実用上は6時間以上の浸漬でよい。さらに、12時間程度浸漬するとナリルチン量が1000μg/mL程度となり、12時間以上浸漬してもナリルチンの含有量はほとんど一定であり、製造経済上は12時間程度浸漬すれば十分であることが判る。 As can be seen from FIG. 2, the amount of nariltin is about 600 μg / mL after 6 hours of immersion, and the immersion for 6 hours or more is practical. Further, when immersed for about 12 hours, the amount of nariltin becomes about 1000 μg / mL, and even when immersed for more than 12 hours, the content of nariltin is almost constant.
尚、第3工程経過後の浸漬液のリモニン量は図3に示すとおりで、24時間以上浸漬でおよそ15μg/mL前後であり、本エキスを飲食料品に添加しても、苦味による問題はない程度となっている。 In addition, the amount of limonin of the immersion liquid after the third step is as shown in FIG. 3 and is about 15 μg / mL after immersion for 24 hours or more. Even if this extract is added to food or drink, the problem due to bitterness is There is no degree.
尚、第3工程後再度、再再度、同果皮を第3工程処理をしてもナリルチン量は相当量確保できることも判明した。 It has also been found that a substantial amount of nariltin can be secured even after the third step treatment of the pericarp again after the third step.
また、前述の実施例では、冷蔵庫中で浸漬放置したが、これは主として果皮の腐敗防止のためであり、必ずしも冷蔵庫中での浸漬放置が必須要件ではない。 Moreover, in the above-mentioned embodiment, it was left to be immersed in the refrigerator, but this is mainly for preventing the pericarp from decay, and it is not always necessary to leave it in the refrigerator.
更にまた、上記実施例はジャバラを使用したものであるが、柑橘類の中でナリルチンを相当程度含む、例えば、橙などの果皮についても上記実施例と同様な処理によって、目的とする飲食料品エキスが得られることは十分に根拠のあることである。 Furthermore, although the above examples use bellows, the target food / beverage product extract is obtained by the same treatment as in the above examples for fruit peels containing, for example, oranges in citrus fruits. It is well-founded that
本発明は、従来は廃棄物とされていたジャバラ等の果皮の有効利用、特に花粉症に効果がありとされるナリルチンを豊富に含む飲食料品として活用される途が開けたことで、その産業上の効果は極めて大きい。 The present invention has opened the way to use as a food and drink containing abundant nariltin, which is considered to be effective for pollinosis, particularly effective use of peels such as bellows, which has been conventionally regarded as waste. The industrial effect is extremely large.
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US4497842A (en) * | 1982-01-18 | 1985-02-05 | Ehrlich Joseph R | Beverages obtained from alcoholic treatment of roasted citrus fruit peels |
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JP2005087003A (en) * | 2003-09-12 | 2005-04-07 | Asako Kanayama | Method for producing garlic having no odor after eating, and garlic having no odor after eating |
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