JPH0284161A - Method for processing taste modifying substance - Google Patents

Abstract

PURPOSE:To obtain a readily edible and stable taste modifier excellent in taste modifying function without muddy or grassy smell by producing a taste modifying substance containing curculin contained in a fruit of Curculigo.latifolia as an active ingredient and including the substance in cyclodextrin. CONSTITUTION:A fruit or dried of Curculigo.latifolia which is a plant belonging to the genus Curculigo of the family Amaryllidaceae and contains curculin is subjected to crushing, conversion into a paste, etc., or the contained curculin is extracted with a saline solution, etc., to produce a taste modifying substance containing the curculin as an active ingredient. Cyclodextrin and, as necessary, water are added and mixed with the resultant taste modifying substance and dried to include the taste modifying substance in the cyclodextrin. If the resultant taste modifier is placed in the mouth and a food containing acidity, etc., is kept in the mouth, the following effects are produced. Excellent sweetness is felt without any feeling of acidity, etc.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for processing taste modifiers, more specifically,
Curculigo latifolia (Curculig.

To process a taste modifier consisting of the fruit of 1atifolia) or its dried product, or a component containing tartarin obtained from them, into a shape that is stable and effectively exhibits a taste modification function, and is free from muddy and grassy smells and is easy to eat. It is about the method.

[Conventional technology]

Conventionally, substances that act on the receptor membrane of the tongue to change the taste of food (taste modifiers) have been known to be substances that confuse the taste of sweetness when eaten with or with a sweet substance after being put in the mouth. Gymnema Silhesta (G
ymnema! Gymnemic acid contained in the leaves of Jujube (Ziziphus jujub)
Didifin contained in the leaves of a) is known, and it is also known that when sour substances are eaten in the same manner as above, the miracle fruit (Synsepulm
Miraculin, which is contained in the fruit of A. dulcificum, is known.

Also, Curculig.

1atifolia) is a plant of the genus Atifolia in the family Asteraceae that grows naturally in West Malaysia, southern Thailand, etc., and its fruit is edible and is known to have an appetite-stimulating effect.

[Problem to be solved by the invention]

Although the miraculin described above has the above-mentioned functions, it has stability problems and has not been put to practical use as a taste modifier.

Furthermore, the fruits of Curculigo latifolia are not known to have any properties other than those mentioned above.

The present inventors discovered that eating sour substances or water after eating the fruit of Curculigo latifolia deceives the sweet taste, and as a result of intensive research to find out what the trigger substance is, the fruit of Curculigo latifolia. It has been discovered that a specific protein (named curculin) contained in fruit (Japanese fruit) is a trigger substance that makes people dislike sweetness.
In order to commercially utilize this protein curculin as a taste modifier, it is necessary to obtain the taste modifier by the simplest possible method, and to make the taste modifier stable and to have a taste modulating function. It is necessary to create a shape that can be used effectively.

However, curculin can be obtained as a pure product from the fruit of Curculigo latifolia or its dried product through washing with water, extraction with an aqueous salt solution, ion exchange with CM-Sepharose, and HPLC using a gel column.
Pure or near-pure curculin is stable as an aqueous solution at room temperature for more than one month, but the fruit, dried product, or crudely refined product is free from proteases and other bacteria contained in the fruits of Curculigo latifolia. Therefore, the storage stability, especially when made into an aqueous solution, is poor. In addition, the fruits of Curculigo latifolia, their dried products, and components containing tartarin obtained from them have the unique odor of Curculigo latifolia and are difficult to administer during the day.

Therefore, the object of the present invention is to provide a taste modifier consisting of Curculigo latifolia fruit or its dried product, or a component containing curculin obtained from them, in a stable manner and effectively exerting a taste modifying function, and further to reduce the muddy odor and blue color. The purpose is to provide a method of processing the food into a shape that is odorless and easy to eat.

[Means to solve the problem]

As a result of intensive studies to achieve the above object, the present inventors have found that by including a taste modifier including tartarin in cyclodextrin, a taste modifier that is stable and effectively exerts the taste modification function, and is odorless. It was found that a modifier can be obtained.

The present invention was made based on the above findings, and is a taste modifier characterized by including a taste modifier consisting of fruits of Curculigo latifolia or a dried product thereof, or a component containing tartarin obtained therefrom, with cyclodextrin. It provides a processing method.

Hereinafter, the method for processing the taste modifier of the present invention will be described in detail.

Inclusion with cyclodextrin can be achieved by, for example, adding and mixing cyclodextrin and water as necessary to a taste modifier consisting of Curculigo latifolia fruit or its dried product or a component containing tartarin obtained therefrom, and then drying. This can be done by

Although the amount of cyclodextrin to be used cannot be determined unconditionally depending on the form of the taste modifier, it is usually
It is preferable to select from 0.1 to 1000 parts by weight relative to 0 parts by weight.

A taste modifier consisting of a fruit of Curculigo latifolia clathrated with cyclodextrin or a dried product thereof or a component containing tartarin obtained therefrom can be formed into various forms such as powder or granules, but any form may be used. In the case of molding, drying is preferably carried out at 90°C or lower. The particle size of the granules is not particularly limited, but is preferably 3 mm or less, and the shape is also not particularly limited, and may be spherical, cylindrical, or any other shape.

The blending amount of the taste modifier in the above powder or granule is 0.0 as pure lucrin per serving.
It may be contained in an amount of 1 mg or more, and the content of pure luculin in the powder or granule is usually 0.001 to 5% by weight.

The fruit of Curculigo latifolia and its dried product constituting the taste modifier used in the present invention should be prepared without the skin and seeds (pulp and pulp), since the skin and seeds of the fruit do not contain curculin. It is preferable to use a dried product of

Furthermore, the drying method of the fruit of Curculigo latifolia is not particularly limited, and examples thereof include sun-dried products, hot air-dried products, and freeze-dried products such as freeze-dried pulp.

The fruit of Curculigo latifolia and its dried product are not particularly limited in the form in which they are used, but are usually used after being appropriately crushed, crushed, or made into a paste.

In addition, the ingredients containing curculin obtained from the fruit of Curculigo latifolia or its dried product mentioned above include curculin extracted from the above fruit or its dried product,
Alternatively, the residual aroma obtained by appropriately treating the above-mentioned fruits or dried products thereof to separate and remove components that do not contain curculin can be mentioned. The above-mentioned curculin extracted from the fruit or its dried product is not limited to the number of times it is purified, and in addition to being highly pure, it may contain a large amount of components other than curculin, or the extract may contain other components. It may also be a mixture of ingredients.

The above extraction method of tartarin is not necessarily limited, but
It is preferable to extract the fruit of Curculigo latifolia or its dried product with an aqueous solution of salt with a concentration of 0.01 M or more, and the above salts include sodium, potassium, calcium, magnesium or ammonium hydrochloride, sodium, Potassium, magnesium or ammonium phosphates, sodium, potassium, magnesium or ammonium carbonates, sodium, magnesium, calcium or ammonium sulfates or sulfites, sodium or potassium nitrates or nitrites, sodium or calcium lactates. , alum, burnt alum, sodium acetate, sodium or potassium pyrophosphate, sodium or calcium propionate, sodium benzoate, sodium fumarate, sodium polyacrylate, and the like.

A typical example of a method for extracting curculin using an aqueous solution of the above salt is as follows.

After adding an aqueous solution of salt such as table salt to the fruit of Curculigo latifolia or its dried product and homogenizing it, filtration,
It can be extracted by centrifugation, etc., but since tartarin is contained in the water-insoluble part of the fruit pulp of Curculigo latifolia, add water to the above-mentioned gufu or its dried product, homogenize it, wash thoroughly with water, and extract it. After removing the dissolved part, it is preferable to extract the residual aroma with an aqueous solution of the above salt because curculin can be obtained with high purity.

Curculin cannot be extracted sufficiently if the aqueous salt solution used for extraction has a concentration of less than 0.01M, so an aqueous salt solution with a concentration of 0.01M or more is required.

On the other hand, if the concentration is too high, desalting after extraction takes time and effort, so an aqueous salt solution with a concentration of 0.1 to 1.0 M is preferable from the standpoint of extraction efficiency and time and effort required for purification after extraction.

By desalting and drying the extract using an aqueous solution of the above-mentioned salt, a tartarin-containing substance that can be used for practical purposes can be obtained. , the purity can be increased, and then it is desalted and dried to obtain pure lutalin. Of course, in addition to the above-mentioned purification methods, the purity of curculin can also be increased by fractionating the extract by salting out, solvent precipitation, or other known protein purification methods.

Specific examples of tartarine obtained in this way include:
Molecular weight: approximately 12,500 daltons, number of amino acid residues: 97, isoelectric point: 7. This protein has a molecular weight of about 26,000 daltons (dalton
) exists as a dimer.

The amino acid composition of the protein is shown in Table 1 below, and the protein contains relatively large amounts of aspartic acid, leucine, and glycine.

Table 1 Amino Acid Composition In the present invention, it is better to use Curculigo latifolia fruits or dried products thereof or crudely purified curculin obtained from them than to use purified tartarin as a taste modifier. However, the above-mentioned fruits or their dried or crudely purified products contain protease and the like, and therefore have poor stability, especially when made into an aqueous solution.

In order to improve the stability, it is necessary to reduce the water activity (make it a solid), or conversely, use UHT sterilization as an aqueous solution.
It can be filled aseptically, but as described below, the amount of curculin required for taste modification is larger than that in solid form, so it is preferable to reduce the water activity. Stability can be further improved by treatment.

When made into an aqueous solution, the minimum concentration to exert a taste modification effect is 0.01% as pure luculin;
Even if you take IIi, you will need 0.1 mg of curculin, but if you eat 0.1 g or more of fruit pulp or 0.01 sig or more of pure tartarin in solid form, it will have a sufficient taste-modifying effect. The object shape is preferable because it requires fewer users. this is,
This is probably due to the difference in adhesion efficiency to the receptor membrane of the tongue.

In addition, in the case of solid matter, various forms can be considered, but
It doesn't matter whether it's powder or granules.

However, components containing curculin obtained from the fruit of Curculigo latifolia, as well as its dried products and fruits, have a unique muddy and grassy odor, making them difficult to eat. Fruits of Curculigo latifolia, dried products thereof,
By including components containing tartarin and tartarin obtained therefrom with cyclodextrin, unique muddy and grassy odors can be masked. Cyclodextrin dissolves quickly when taken during the day and has no effect on the action of curculin on the receptor membrane of the tongue.

[Example] Examples will be shown below to specifically explain the present invention. Example 1 150 g of Curculigo latifolia fruit after removing the skin and seeds, 500 tnl of water and RINGDEX
-B (manufactured by Sanraku Co., Ltd., trade name: crystalline β-cyclodextrin 98% or more) 0.3 g was added and homogenized for 30 minutes. This mixture was dried at 40°C to obtain a powder.

This powder did not have the characteristic muddy or grassy odor of Curculigo latifolia fruit, and did not have an unpleasant odor even when administered during the day. Also, when I drank unsweetened coffee after administering this powder during the day, the coffee tasted sweet, like added sugar.

Example 2 600 d of water was added to 200 g of Curculigo latifolia fruits after removing the skin and seeds, homogenized for 3 minutes, and then centrifuged for 30 minutes at lOO00r, p, m. After removing the supernatant (colored), add 60% water to the remaining fragrance.
0- was added, homogenization, centrifugation, and removal of the supernatant were repeated 5 times until the supernatant was no longer colored to obtain a residual aroma.

Next, add 0.0% to this lingering scent. 150 m2 of IMNaC1 aqueous solution was added, homogenized for 2 minutes with a mixer, and then filtered with suction U7. After separating the filtrate, an additional 0. I MNaC
Add 1150 m, perform homogenization and bow filtration,
The filtrate was separated.

After combining the i+ liquids, 0.5 g of Toyozolin P (manufactured by Toyo Jozo Co., Ltd., trade name) was added as a cyclodextrin to 300 mQ of the filtrate, stirred for 20 minutes, dried, and made into granules with a diameter of 1 ml. Molded.

This granular material did not have the characteristic muddy or grassy smell of Curculigo latifolia fruit, and there was no odor even when it was administered and chewed during the day.

Furthermore, after administering this granular material during the day, when the 20% citric acid solution Ri (I) was taken into the mouth, it tasted similar to a strongly sweetened beverage.

[Effects of the Invention] Addition of taste modifier of the present invention - According to the method, a taste modifier consisting of Curculigo latifolia fruit or its dried product or a component containing curculin obtained therefrom is stably and taste modulating. It functions effectively and can be processed into shapes that are easy to eat without muddy or grassy smells.

Claims (1)

[Claims] 1. A method for processing a taste modifier, which comprises clasping a taste modifier made of fruits of Curculigo latifolia, a dried product thereof, or a component containing curculin obtained therefrom with cyclodextrin.