JP7479747B2 - 嗜好性が向上した紅参濃縮液の製造方法 - Google Patents
嗜好性が向上した紅参濃縮液の製造方法 Download PDFInfo
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- JP7479747B2 JP7479747B2 JP2022156441A JP2022156441A JP7479747B2 JP 7479747 B2 JP7479747 B2 JP 7479747B2 JP 2022156441 A JP2022156441 A JP 2022156441A JP 2022156441 A JP2022156441 A JP 2022156441A JP 7479747 B2 JP7479747 B2 JP 7479747B2
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/50—Concentrating, enriching or enhancing in functional factors
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Mycology (AREA)
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- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Description
原料として小さい根を持つ紅参を含んで選別する段階(第1の段階)と、
前記選別された紅参に精製水を混合して高温で抽出する段階(第2段階)と、
前記抽出物を1次濃縮させる段階(第3段階)と、
前記1次濃縮液を65~85℃で1~5時間熱処理する段階(第4段階)と、
前記熱処理された濃縮液を2次濃縮させる段階(第5の段階)と、
前記2次濃縮液を熟成させる段階(第6段階)と、
を含む紅参濃縮液の製造方法を含む。
比較例1:従来の紅参濃縮液の製造
6年根紅参の紅参根及び紅尾参を75~70:25~30配合比で洗浄して準備した。このとき、紅参は30支~50支の小さい根を持つものを使用した。1回抽出量250~450kgずつ抽出タンク別に精密に小分作業した。次に、前記紅参原料を抽出タンクに投入し、5~6倍の精製水を混合して抽出タンク温度を80℃~95℃に維持し、7~9時間抽出した。前記抽出を(3~7回)繰り返し行った。
6年根紅参の紅参根及び紅尾参を75~70:25~30配合比で清潔に洗浄して準備した。このとき、参は50支~70支の小さい根を持つものを使用した。
比較例1で30支~50支の小さい根を持つ紅参の代わりに50~70支の小さい根を持つ紅参を使用する以外は、比較例1と同様に行った。
前記実施例1の紅参濃縮液製造時の温和段階前/後のジンセノサイド含量を比較評価した。
前記実施例1で製造した紅参濃縮液温和段階前/後に含まれるジンセノサイド成分の含量を調査するため、HPLC/UVD(High-performance liquid chromatography-Ultraviolet Detectors)を用いた。ジンセノサイドの測定のための過程は、次の通りである。
前記実施例1の紅参濃縮液の製造時に温和工程前/後の粘度を測定した。
前記実施例1の紅参濃縮液製造時、温和段階前/後の味嗜好性を次のように評価した。
Claims (8)
- 原料として50~70支である紅参根を含む紅参を選別する段階と、
前記選別された紅参に精製水を混合して80~95℃で抽出する段階と、
前記抽出物を1次濃縮させる段階と、
前記1次濃縮液を65~85℃で1~5時間熱処理する段階と、
前記熱処理された濃縮液を2次濃縮させる段階と、
前記2次濃縮液を50~60℃の範囲で2~5日間熟成させる段階と、
を含む、紅参濃縮液の製造方法。 - 前記50~70支である紅参根を含む紅参は、1斤(600g)あたり紅参本参根が58~78個である紅参根を含む、請求項1に記載の紅参濃縮液の製造方法。
- 前記の原料紅参は、紅参根と紅尾参を70~75:30~25の配合割合で含む、請求項1に記載の紅参濃縮液の製造方法。
- 前記精製水は、紅参重量の4~7倍である、請求項1に記載の紅参濃縮液の製造方法。
- 前記抽出は、6~24時間2回以上繰り返し行う、請求項1に記載の紅参濃縮液の製造方法。
- 50支~70支の紅参根に由来する、紅参濃縮液の苦味を減らし、紅参濃縮液の甘味を高めて嗜好性を向上させる、請求項1に記載の紅参濃縮液の製造方法。
- 請求項1に記載の方法で紅参濃縮液を製造し、前記紅参濃縮液を健康機能食品に添加する工程を含む、健康機能食品の製造方法。
- 請求項1に記載の方法で紅参濃縮液を製造し、前記紅参濃縮液を食品組成物に添加する工程を含む、食品組成物の製造方法。
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