JPH01102028A - Removal of bitterness and astringency of essence of leaf of gymnema sylvestre r. br - Google Patents
Removal of bitterness and astringency of essence of leaf of gymnema sylvestre r. brInfo
- Publication number
- JPH01102028A JPH01102028A JP62261270A JP26127087A JPH01102028A JP H01102028 A JPH01102028 A JP H01102028A JP 62261270 A JP62261270 A JP 62261270A JP 26127087 A JP26127087 A JP 26127087A JP H01102028 A JPH01102028 A JP H01102028A
- Authority
- JP
- Japan
- Prior art keywords
- extract
- gymnema sylvestre
- astringency
- essence
- bitterness
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000019606 astringent taste Nutrition 0.000 title claims abstract description 24
- 235000019658 bitter taste Nutrition 0.000 title claims abstract description 24
- 241000208253 Gymnema sylvestre Species 0.000 title abstract description 33
- 229930182470 glycoside Natural products 0.000 claims abstract description 19
- 150000002338 glycosides Chemical class 0.000 claims abstract description 18
- 108010055629 Glucosyltransferases Proteins 0.000 claims abstract 2
- 102000000340 Glucosyltransferases Human genes 0.000 claims abstract 2
- 229940027811 gymnema sylvestre leaf extract Drugs 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 7
- 239000000126 substance Substances 0.000 claims description 5
- 230000003213 activating effect Effects 0.000 claims 1
- 229920002472 Starch Polymers 0.000 abstract description 18
- 239000008107 starch Substances 0.000 abstract description 18
- 235000019698 starch Nutrition 0.000 abstract description 18
- 230000000694 effects Effects 0.000 abstract description 3
- 229920000945 Amylopectin Polymers 0.000 abstract description 2
- 229920000856 Amylose Polymers 0.000 abstract description 2
- 241000208327 Apocynaceae Species 0.000 abstract description 2
- 229920000858 Cyclodextrin Polymers 0.000 abstract description 2
- 108010025880 Cyclomaltodextrin glucanotransferase Proteins 0.000 abstract description 2
- 241000196324 Embryophyta Species 0.000 abstract description 2
- 241000178960 Paenibacillus macerans Species 0.000 abstract description 2
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 description 11
- 108090000790 Enzymes Proteins 0.000 description 9
- 102000004190 Enzymes Human genes 0.000 description 9
- 229930183009 gymnemic acid Natural products 0.000 description 9
- 239000000243 solution Substances 0.000 description 8
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 241000193830 Bacillus <bacterium> Species 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 4
- 229920001353 Dextrin Polymers 0.000 description 3
- 239000004375 Dextrin Substances 0.000 description 3
- 235000019425 dextrin Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 241000208251 Gymnema Species 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000012264 purified product Substances 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 1
- 241000193752 Bacillus circulans Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 1
- 102100022624 Glucoamylase Human genes 0.000 description 1
- 239000005909 Kieselgur Substances 0.000 description 1
- 241000194105 Paenibacillus polymyxa Species 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 238000003916 acid precipitation Methods 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 235000011148 calcium chloride Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000004042 decolorization Methods 0.000 description 1
- 238000011033 desalting Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000003456 ion exchange resin Substances 0.000 description 1
- 229920003303 ion-exchange polymer Polymers 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 239000011550 stock solution Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 238000003828 vacuum filtration Methods 0.000 description 1
- 210000004916 vomit Anatomy 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
【発明の詳細な説明】
■虱０玖亘尖１
本発明は、ギムネマ・シルベスタ菓エキスの苦味・渋味
除去方法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for removing bitterness and astringency from Gymnema sylvestre extract.
の 的 ならびにその １１、
ギムネマ・シルベスタ（Ｇｙｍｎｅｍａ ５ｙｌｖｅｓ
ｔｒｅ Ｒ。The target and 11, Gymnema sylvestre (Gymnema 5ylves)
tre R.
Ｂｒ、 ）は、インド原産のガガイモ科の植物であって
、丘陵あるいは山岳地などの水はけの良い場所に生育し
ている。Br, ) is a plant of the Asclepiadaceae family native to India, and grows in well-drained places such as hills or mountains.
このようなギムネマ・シルベスタ菓エキスに含まれる配
糖体の一種でもあるギムネマ酸は、ヒトの四味覚すなわ
ち塩味、酸味、苦味、甘味のうち甘味の味覚のみを著し
く抑制する特異な甘味抑制効果を有することが知られて
おり、古来よりインドでは糖尿病治療薬として使用され
てきた。また近年に至って、ギムネマ・シルベスタ葉に
含まれるギムネマ酸なとの配糖体には、血糖値上昇抑制
作用があることが確かめられた。Gymnemic acid, which is a type of glycoside contained in Gymnema sylvestre extract, has a unique sweet taste suppressing effect that significantly suppresses only the sweet taste of the four human tastes, namely salty, sour, bitter, and sweet. It has been used as a diabetes treatment in India since ancient times. Furthermore, in recent years, it has been confirmed that glycosides such as gymnemic acid contained in Gymnema sylvestre leaves have the effect of suppressing the rise in blood sugar levels.
このギムネマ・シルベスタ菓エキスには、ギムネマ酸に
加えて、他の配糖体類等の種々の化合物が含まれており
、このギムネマ・シルベスタ菓エキスからギムネマ酸の
みを単離することは極めて困難である。このため通常、
ギムネマ酸を含むギムネマ慟シルベスタ葉エキスからギ
ムネマ酸を単離することなくエキス仝体を摂取していた
。This Gymnema sylvestre extract contains various compounds such as other glycosides in addition to gymnemic acid, and it is extremely difficult to isolate only gymnemic acid from this Gymnema sylvestre extract. It is. For this reason, usually
The patient ingested the extract itself without isolating gymnemic acid from Gymnema lagolis sylvestre leaf extract, which contains gymnemic acid.
ところがギムネマ・シルベスタ菓エキスは、極めて苦味
あるいは渋味が強く、経口摂取する上で大きな阻害とな
っていた。したがってもしギムネマ・シルベスタ菓エキ
スから苦味あるいは渋味を除去できるならば、実用上の
価値は極めて大きい。However, Gymnema sylvestre extract has an extremely bitter or astringent taste, which is a major obstacle to oral intake. Therefore, if bitterness or astringency can be removed from Gymnema sylvestre extract, it would be of great practical value.
及ユ１力
本発明は、上記のような従来技術に伴う問題点を解決し
ようとするものであって、ギムネマ酸などの有用な配糖
体類を含むギムネマ・シルベスタ葉エキスの苦味あるい
は渋味を除去するための方法を提供することを目的とし
ている。SUMMARY OF THE INVENTION The present invention aims to solve the problems associated with the prior art as described above, and aims to improve the bitterness or astringency of Gymnema sylvestre leaf extract containing useful glycosides such as gymnemic acid. The purpose is to provide a method for removing .
及ユ五量１
本発明に係るギムネマ・シルベスタ菓エキスの苦味・渋
味の除去方法は、ギムネマ・シルベスタ葉エキスに、澱
粉質の存在下でα−グルコシル転移酵素を作用させ、該
エキス中（含まれる配糖体類をα−グルコシル化するこ
とを特徴としている。The method for removing the bitterness and astringency of the Gymnema sylvestre confectionery extract according to the present invention involves the action of α-glucosyltransferase on the Gymnema sylvestre leaf extract in the presence of starch. It is characterized by α-glucosylating the glycosides it contains.
本発明に係るギムネマ・シルベスタ菓エキスの苦味・渋
味の除去方法では、ギムネマ・シルベスタ菓エキスに澱
粉質の存在下でα−グルコシル転移酵素を作用させ、該
エキス中に含まれる配糖体類をα−グルコシル化してい
るため、該エキス中”に含まれる苦味・渋味成分もまた
α−グルコシル化されて苦味・渋味が消失し、該エキス
の摂取が著しく容易になる。In the method for removing bitterness and astringency from Gymnema sylvestre extract according to the present invention, α-glucosyltransferase is applied to Gymnema sylvestre extract in the presence of starch, and the glycosides contained in the extract are Since the extract is α-glucosylated, the bitter and astringent components contained in the extract are also α-glucosylated and the bitterness and astringency disappear, making the extract extremely easy to ingest.
及用の且誂仰遺里
以下本発明に係るギムネマ・シルベスタ葉エキスの苦味
・渋味の除去方法について具体的に説明する。Hereinafter, the method for removing bitterness and astringency from Gymnema sylvestre leaf extract according to the present invention will be explained in detail.
本発明では、ギムネマ・シルベスタ菓エキスが処理され
て、苦味・渋味が除去されるが、ギムネマ・シルベスタ
葉エキスは、通常、ギムネマ・シルベスタ菓を乾燥し、
得られた乾燥葉をそのままあるいは砕いて粉末状にして
、温水で抽出することによって得られる。抽出に際して
、エタノールなどの有機溶媒を用いることもできる。In the present invention, Gymnema sylvestre extract is processed to remove bitterness and astringency, but Gymnema sylvestre leaf extract is usually obtained by drying Gymnema sylvestre,
It can be obtained by extracting the dried leaves as they are or by crushing them into powder and extracting them with hot water. Organic solvents such as ethanol can also be used during extraction.
このようにして得られたギムネマ・シルベスタ葉エキス
は、そのまま用いることもできるが、場合によっては該
エキスに濾過、濃縮、酸析、脱色、脱塩などの５１！ｌ
理を加えたものを用いることもできる。ざらに場合によ
っては、上記のような該エキスから固形成分を取り出し
、これを水などの溶媒に溶解して調製したギムネマ・シ
ルベスタ菓エキスを用いることもできる。また上記のよ
うなギムネマ・シルベスタ菓エキスに他の有効成分を含
む薬草エキスなどを混合して得られるギムネマ・シルベ
スタ葉エキスを用いることもできる。The Gymnema sylvestre leaf extract obtained in this way can be used as is, but in some cases, the extract may be subjected to filtration, concentration, acid precipitation, decolorization, desalting, etc. l
It is also possible to use one with added logic. Depending on the situation, it is also possible to use a Gymnema sylvestre extract prepared by removing solid components from the above-mentioned extract and dissolving this in a solvent such as water. Alternatively, a Gymnema sylvestre leaf extract obtained by mixing the above-mentioned Gymnema sylvestre extract with a medicinal herb extract containing other active ingredients can also be used.
このようなギムネマ・シルベスタ菓エキス中の固形分濃
度は、約０．１〜２５重量％程度であることが好ましい
。The solid content concentration in such Gymnema sylvestre confectionery extract is preferably about 0.1 to 25% by weight.
本発明では、上記のようなギムネマ・シルベスタ菓エキ
スに、澱粉質の存在下でα−グルコシル転移酵素を作用
させて、該エキス中に含まれる配糖体類をα−グルコシ
ル化する。ギムネマ゛・シルベスタ菓エキスに澱粉質の
存在下でα−グルコシル転移酵素を作用ざゼるには、該
エキスに澱粉質とα−グルコシル転移酵素とを加え、系
のＤＨを３〜１０好ましくは５．５〜６．５に保ち、系
の温度を２０〜９０℃好ましくは５５〜７０℃に保持す
ればよい。In the present invention, α-glucosyltransferase is allowed to act on the Gymnema sylvestre extract as described above in the presence of starch to α-glucosylate the glycosides contained in the extract. In order to activate α-glucosyltransferase in the presence of starch in Gymnema sylvestre extract, starch and α-glucosyltransferase are added to the extract, and the DH of the system is preferably 3 to 10. 5.5 to 6.5, and the temperature of the system is maintained at 20 to 90°C, preferably 55 to 70°C.
本発明で用いられる澱粉質としては、α−グルコシル転
移酵素の基質となるものであればよく、具体的には、ア
ミロース、アミロペクチン、澱粉などだけでなく、シク
ロデキストリン、ＤＥ １〜５０程度の澱粉液化物、
澱粉糖化物等の澱粉部分加水分解物などを用いることが
できる。The starch used in the present invention may be any substance that serves as a substrate for α-glucosyltransferase, and specifically includes not only amylose, amylopectin, starch, etc., but also cyclodextrin, and starch with a DE of about 1 to 50. liquefied substance,
Starch partial hydrolysates such as starch saccharides can be used.
このような澱粉質は、ギムネマ・シルベスタ菓エキスに
含まれる配糖体などの固形ｆｆｌ＆ｉの０．１〜５００
倍好ましくは２〜５倍の母で、エキス中に添加されるこ
とが好ましい。別の観点からみると、澱粉質は、該エキ
ス中に１〜５０＠ω％程度の量で添加されることが好ま
しい。Such starchy substances have solid ffl&i of 0.1 to 500, such as glycosides contained in Gymnema sylvestre extract.
It is preferable to add it to the extract in an amount of 2 to 5 times more, preferably 2 to 5 times more. From another point of view, it is preferable that starch is added to the extract in an amount of about 1 to 50@ω%.
本発明で用いられるα−グルコシル転移酵素としては、
ギムネマ・シルベスタ菓エキス中に含まれる配糖体類を
澱粉質の存在下にα−グルコシル化しうる酵素であれば
、どのような酵素でも用いることができるが、具体的に
は、バチルス マセランス、バチルス メガゾリウム、
バチルスサーキュランス、バチルス ポリミキサ、バチ
ルス ステイア サーモフィラスなどのバチルス属、ク
レプトシーラ ニューモニエなどのタレプトシーラ属な
どの細菌によって生産されるシクロデキストリン グル
カノトランスフェラーゼなどを用いることができる。The α-glucosyltransferase used in the present invention includes:
Any enzyme can be used as long as it can α-glucosylate the glycosides contained in Gymnema sylvestre extract in the presence of starch, but specifically, Bacillus macerans, Bacillus megazolium,
Cyclodextrin glucanotransferases produced by bacteria of the genus Bacillus, such as Bacillus circulans, Bacillus polymyxa, and Bacillus staia thermophilus, and of the genus Taleptoscilla, such as Kleptocilla pneumoniae, can be used.
このようなα−グルコシル転移酵素としては、必ずしも
精製して使用する必要はなく、通常は粗精製の酵素でも
充分である。Such α-glucosyltransferase does not necessarily need to be purified before use, and a crudely purified enzyme is usually sufficient.
α−グルコシル転移酵素は、処理されるギムネマ・シル
ベスタ菓エキスに加えた澱粉質１００ｇ当り、１００〜
５０．０００単位、好ましくは１．０００〜２，０００
単位の量で、該エキス中に添加されることが好ましい。α-Glucosyltransferase is 100 to 100 g per 100 g of starch added to Gymnema sylvestre extract to be treated
50.000 units, preferably 1.000-2,000
Preferably, unit amounts are added into the extract.
上記のようにしてギムネマ・シルベスタ菓エキスを処理
すると、該エキスの苦味・渋味が除去される。これは、
該エキス中に含まれる苦味・渋味成分が、澱粉質の存在
下でα−グルコシル転移酵素の働きによってα−グルコ
シル化されてα−グリコジル配糖体となるためであろう
と考えられる。When the Gymnema sylvestre extract is treated as described above, the bitterness and astringency of the extract are removed. this is,
It is thought that this is because the bitterness and astringency components contained in the extract are α-glucosylated into α-glycosyl glycosides by the action of α-glucosyltransferase in the presence of starch.
しかも本発明では、ギムネマ・シルベスタ葉エキス中に
含まれるギムネマ酸なとの配糖体をすべてα−グルコシ
ル化する必要はなく、該エキス中に含まれる配糖体の一
部をα−グルコシル化すれば、該エキスの苦味・渋味が
除去される。このことは、該エキスの苦味・渋味が、該
エキス中に大量に含まれるギムネマ酸に起因Ｊるだけで
はなく、未知の配糖体に起因するのであろうことを示唆
している。Moreover, in the present invention, it is not necessary to α-glucosylate all the glycosides such as gymnemic acid contained in the Gymnema sylvestre leaf extract, but only a part of the glycosides contained in the extract are α-glucosylated. This will remove the bitterness and astringency of the extract. This suggests that the bitterness and astringency of the extract may be due not only to the gymnemic acid contained in large amounts in the extract, but also to unknown glycosides.
このようにして処理され、苦味・渋味が除去されたギム
ネマ・シルベスタ菓エキスは、そのまま飲食に供するこ
ともできるが、通常、該エキスを加熱して酵素を失活さ
せた後に飲食に供することもできる。また場合によって
は、該エキスを濃縮したり、乾燥して粉末化したりして
飲食に供することもできる。ざらに場合によっては、該
エキスを、脱色剤、イオン交換樹脂、吸着樹脂など用い
て精製して飲食に供することもできる。The Gymnema sylvestre extract that has been treated in this way and has its bitterness and astringency removed can be eaten as is, but usually the extract is heated to inactivate the enzymes before being served. You can also do it. Further, depending on the case, the extract may be concentrated or dried to powder for consumption. In some cases, the extract can be purified using a decolorizing agent, an ion exchange resin, an adsorption resin, etc., and then used for consumption.
また未反応物を分離除去し、はとんどα−グリコジル化
物で占められる精製品を製造し、飲食に供することもで
きる。Furthermore, by separating and removing unreacted substances, a purified product consisting mostly of α-glycosylated products can be produced, and the purified product can be provided for consumption.
及里五四里
本発明に係るギムネマ・シルベスタ菓エキスの苦味・渋
味の除去方法では、ギムネマ・シルベスタ莱エキスに澱
粉質の存在下でα−グルコシル転移酵素を作用させ、該
エキス中に含まれる配糖体類をα−グリコジル化してい
るため、該エキス中に含まれる苦味・渋味成分もまたα
−グルコシル化されて苦味・渋味が消失し、該エキスの
摂取が著しく容易になる。Isori Oiri In the method for removing the bitterness and astringency of Gymnema sylvestre confectionery extract according to the present invention, α-glucosyltransferase is applied to Gymnema sylvestre extract in the presence of starch, and the Since the glycosides in the extract are α-glycosylated, the bitter and astringent components contained in the extract are also α-glycosylated.
- Glucosylation eliminates bitterness and astringency, making the extract significantly easier to ingest.
以下本発明を実施例により説明するが、本発明はこれら
実施例に限定されるものではない。EXAMPLES The present invention will be explained below with reference to Examples, but the present invention is not limited to these Examples.
大塵■ユ
ギムネマ・シルベスタ葉の乾燥粉末３７５ｇに温水６．
０１を加え、８０℃、９０分加温してギムネマ・シルベ
スタ葉成分を抽出し、次いでケイソウ土を加え、真空濾
過で固液分離して、精製した。この濾過工程で生じたケ
ーキを温水で充分洗浄し、１ｑられた洗浄液と濾液と合
せ９．０１のギムネマ・シルベスタ葉エキス（原液）を
調製した。Large dust ■ 375g of dry powder of Yugymnema sylvestre leaves and 6.
01 was added and heated at 80° C. for 90 minutes to extract Gymnema sylvestre leaf components, diatomaceous earth was then added, and the mixture was purified by solid-liquid separation by vacuum filtration. The cake produced in this filtration step was thoroughly washed with warm water, and 1 q of the washing liquid and filtrate were combined to prepare 9.01 ml of Gymnema sylvestre leaf extract (undiluted solution).
このエキス中に含まれる乾固物重量は、８６．４びであ
った。The dry matter weight contained in this extract was 86.4 mm.
上記のようにして調製されたギムネマ・シルベスタ葉エ
キス３．０１にＤＥ−６のデキストリン５０ｇを加え溶
解し、系内をＩ）８６．０に１規定Ｎａ ＯＨを添加し
て調整した。そしてこのエキスにバチルス ステイア
サーモフィラス酵素１．４００単位を加え、６０℃に維
持して７２時間反応させた後、９５℃に加熱して酵素を
失活させて、処理済のギムネマ・シルベスタ莱エキスを
得た。50 g of DE-6 dextrin was added to 3.01 g of the Gymnema sylvestre leaf extract prepared as above and dissolved, and the system was adjusted by adding 1N NaOH to I) 86.0. And this extract contains Bacillus staia.
Thermophilus enzyme (1.400 units) was added, the mixture was maintained at 60°C and reacted for 72 hours, and then heated to 95°C to inactivate the enzyme to obtain a treated Gymnema sylvestre extract.
区囲１ 下記のようなＡ液、Ｂ液およびＣ液を調製した。Ward 1 The following solutions A, B and C were prepared.
（Ａ液）実施例１で得られた処理済のギムネマ・シルベ
スタ菓エキスを純水で２倍に希釈した液。(Liquid A) A solution obtained by diluting the treated Gymnema sylvestre extract obtained in Example 1 twice with pure water.
（Ｂ液）対照として実施例１の原液３．ＯＮにＤＥ−６
のデキストリン５０ｇを加え溶解し、系内を吐１６．０
に１規定Ｎａ ＯＨを添加して調整した俊、純水で２倍
に希釈した液。(Solution B) Stock solution 3 of Example 1 as a control. DE-6 ON
Add and dissolve 50g of dextrin and vomit the system.16.0
A solution prepared by adding 1N NaOH and diluted twice with pure water.
（Ｃ液）純水３．０．ｌ！にＤＥ−６のデキストリン５
０ｇを加え溶解し、１０ミリモルのＣａＣｌ２を添加後
、系内を１）Ｈ６，Ｏに１規定塩酸を添加して調整し、
次いでバチルスステイア サーモフィラス酵素１，４０
０単位を加え、６０℃に維持して３００時間反応せた後
、９５℃に加熱して酵素を失活させ、実施例１の原液３
ｐと混合した液。(Liquid C) Pure water 3.0. l! DE-6 dextrin 5
After adding 0 g and dissolving it, and adding 10 mmol of CaCl2, the inside of the system was adjusted by 1) adding 1N hydrochloric acid to H6,O,
Next, Bacillus stayia thermophilus enzyme 1,40
After adding 0 units and reacting for 300 hours while maintaining the temperature at 60°C, the enzyme was deactivated by heating to 95°C.
The liquid mixed with p.
Ａ液、Ｄ液、Ｃ液について、１０名のパネラ−により２
７℃の室温下で味質の比較テストを行った。その結果を
表１に示す。Regarding liquid A, liquid D, and liquid C, 2 were evaluated by 10 panelists.
A comparative taste test was conducted at room temperature of 7°C. The results are shown in Table 1.
表１
Ｄ液およびＣ液は、いずれも苦味、渋味が著しかったが
、Ａ液は苦味、渋味等がほとんど消失していた。Table 1 Both solutions D and C had a significant bitterness and astringency, but the bitterness and astringency of solution A had almost disappeared.
艶煮μ
試験例で用いたＡ液５００ｄにゲルコアミラー°ゼ５０
００（３１ＪＮを添加し、５５℃、２４時間反応させた
後、９５℃に加熱して酵素を失活させた。Gel coamylase 50° to 500 d of liquid A used in the test example
After adding 00 (31 JN) and reacting at 55°C for 24 hours, the enzyme was heated to 95°C to deactivate the enzyme.
（Ｄ液）
得られたＤ液の味質を調べたところ、Ｂ、Ｃとほとんど
同じ苦味、渋味を持っていた。(Liquid D) When the taste quality of the obtained liquid D was examined, it had almost the same bitterness and astringency as B and C.
このことは、Ｄ液中のα−グリコジル化配糖体がグルコ
アミラーゼによって分解され、元の配糖体に戻ったため
に苦味、渋味が生じたことを意味している。This means that the α-glycosylated glycosides in Solution D were decomposed by glucoamylase and returned to the original glycosides, resulting in bitterness and astringency.
代理人 弁理士 鈴 木 俊一部Agent: Patent Attorney: Shunbetsu Suzuki
Claims (1)
−グルコシル転移酵素を作用させ、該エキス中に含まれ
る配糖体類をα−グルコシル化することを特徴とするギ
ムネマ・シルベスタ葉エキスの苦味・渋味除去方法。Gymnema sylvestre leaf extract contains α in the presence of starchy substances.
- A method for removing bitterness and astringency from a Gymnema sylvestre leaf extract, which comprises activating glucosyltransferase to α-glucosylate glycosides contained in the extract.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62261270A JPH0688908B2 (en) | 1987-10-15 | 1987-10-15 | How to remove the bitterness and astringency of Gymnema sylvestre leaf extract |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62261270A JPH0688908B2 (en) | 1987-10-15 | 1987-10-15 | How to remove the bitterness and astringency of Gymnema sylvestre leaf extract |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01102028A true JPH01102028A (en) | 1989-04-19 |
| JPH0688908B2 JPH0688908B2 (en) | 1994-11-09 |
Family
ID=17359493
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62261270A Expired - Fee Related JPH0688908B2 (en) | 1987-10-15 | 1987-10-15 | How to remove the bitterness and astringency of Gymnema sylvestre leaf extract |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0688908B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5484593A (en) * | 1991-05-28 | 1996-01-16 | Iwasaki; Kazuo | Diet composition comprising gymnema inodrum and a method for suppressing the absorption of saccharides |
| CN103269606A (en) * | 2010-12-22 | 2013-08-28 | 花王株式会社 | Method for suppressing bitterness |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS642552A (en) * | 1987-06-24 | 1989-01-06 | Dainippon Seito Kk | Method for reducing bitter taste of extract of gymnema silvesta |
-
1987
- 1987-10-15 JP JP62261270A patent/JPH0688908B2/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS642552A (en) * | 1987-06-24 | 1989-01-06 | Dainippon Seito Kk | Method for reducing bitter taste of extract of gymnema silvesta |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5484593A (en) * | 1991-05-28 | 1996-01-16 | Iwasaki; Kazuo | Diet composition comprising gymnema inodrum and a method for suppressing the absorption of saccharides |
| CN103269606A (en) * | 2010-12-22 | 2013-08-28 | 花王株式会社 | Method for suppressing bitterness |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0688908B2 (en) | 1994-11-09 |
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