JPH04152855A - Production of powdery or granular product of perennial plant, gentian and processed food using the same powdery or granular product of gentian - Google Patents
Production of powdery or granular product of perennial plant, gentian and processed food using the same powdery or granular product of gentianInfo
- Publication number
- JPH04152855A JPH04152855A JP2276556A JP27655690A JPH04152855A JP H04152855 A JPH04152855 A JP H04152855A JP 2276556 A JP2276556 A JP 2276556A JP 27655690 A JP27655690 A JP 27655690A JP H04152855 A JPH04152855 A JP H04152855A
- Authority
- JP
- Japan
- Prior art keywords
- gentian
- powdery
- granular product
- powder
- processed food
- 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.)
- Pending
Links
- 241001071795 Gentiana Species 0.000 title claims abstract description 47
- 238000004519 manufacturing process Methods 0.000 title claims description 10
- 235000021067 refined food Nutrition 0.000 title claims description 9
- 241000196324 Embryophyta Species 0.000 title claims description 6
- 239000000843 powder Substances 0.000 claims abstract description 15
- 239000008187 granular material Substances 0.000 claims abstract description 14
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 10
- 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 claims abstract description 10
- 235000012149 noodles Nutrition 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 229940095686 granule product Drugs 0.000 claims description 5
- 235000013334 alcoholic beverage Nutrition 0.000 claims description 4
- 235000009508 confectionery Nutrition 0.000 claims description 4
- 235000021110 pickles Nutrition 0.000 claims description 3
- 235000013616 tea Nutrition 0.000 claims description 3
- 241001122767 Theaceae Species 0.000 claims 1
- 235000019658 bitter taste Nutrition 0.000 abstract description 10
- 239000000463 material Substances 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 11
- 235000019634 flavors Nutrition 0.000 description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 240000008620 Fagopyrum esculentum Species 0.000 description 4
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 4
- 244000269722 Thea sinensis Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 3
- 230000007721 medicinal effect Effects 0.000 description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical class [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
- 229910052782 aluminium Inorganic materials 0.000 description 2
- 229940069428 antacid Drugs 0.000 description 2
- 239000003159 antacid agent Substances 0.000 description 2
- 230000001458 anti-acid effect Effects 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 238000005562 fading Methods 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 241000411851 herbal medicine Species 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- 108010025880 Cyclomaltodextrin glucanotransferase Proteins 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 241001071804 Gentianaceae Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 206010046555 Urinary retention Diseases 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- -1 cyclic oligosaccharide Chemical class 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000012258 stirred mixture Substances 0.000 description 1
- 229940098465 tincture Drugs 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
- 235000015041 whisky Nutrition 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- General Preparation And Processing Of Foods (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野］
本発明は、多年草であるリンドウの粉末品または顆粒品
の製法およびリンドウの粉末品または顆粒品を用いた加
工食品に関するものである。DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing powdered or granulated gentian, which is a perennial plant, and to a processed food using the powdered or granulated gentian.
［従来の技術］
リンドウは、山野に自生する多年草であり、直立または
横にはい、丈は３０〜８０ｃｍになり、葉は対生で柄が
なく、三条の縦に走る脈が目立ち、披針形で金縁となり
、秋に無柄の緑色または紫色の鐘状花を茎の上部に開花
させ、縁は五裂をなしている。[Prior art] Gentian is a perennial plant that grows naturally in the mountains and fields. It grows upright or horizontally, and is 30 to 80 cm tall. Its leaves are opposite and stalkless, with three prominent vertical veins, and are lanceolate in shape. It has a golden edge, and in autumn, sessile green or purple bell-shaped flowers bloom at the top of the stem, and the edge is five-lobed.
リンドウは、切り花、生薬、薬用として用いられ、漢方
処方では排尿時の痛み、残尿感、尿温などに薬効がある
といわれている。Gentian is used as a cut flower, herbal medicine, and medicinal, and in Chinese herbal medicine, it is said to have medicinal effects on pain during urination, the feeling of residual urine, and urine temperature.
［発明が解決しようとする問題点］
最近では、農家の転作としてリンドウの栽培が盛んに行
われているが、リンドウ栽培の生産が過剰になると値崩
れがあり、生産調整したり、廃棄処分される場合があり
、新たなリンドウの消費拡大、用途活路等の研究が要請
される。[Problem that the invention aims to solve] Recently, gentian cultivation has been actively carried out as a crop change by farmers, but when the production of gentian cultivation becomes excessive, the price falls, and the production has to be adjusted or disposed of. In some cases, research is required to expand the consumption of gentian and find new ways to use it.
そこで本発明者は。Therefore, the inventor of the present invention.
（伺多年草であるリンドウの花、茎、根を粉末品または
顆粒品に制酸すること。(The flowers, stems, and roots of the perennial gentian are made into powder or granules to antacidize them.)
（ロ）この粉末品または顆粒品を食品加工に応用するこ
と。(b) Applying this powder or granule product to food processing.
に着目し、本発明を開発した。The present invention was developed with this in mind.
Ｅ問題点を解決するための手段］
本発明は、リンドウの花、茎、根をサイクロデキストリ
ンで包接し、結果として、長期間にわたりリンドウ特有
の香味、苦味を保持安定させることを可能にすると共に
、粉末化、顆粒化によって長期保存および取扱が容易と
なるリンドウの粉末品または顆粒品の製法である。Means for Solving Problem E] The present invention clathrates gentian flowers, stems, and roots with cyclodextrin, and as a result, it is possible to retain and stabilize the unique flavor and bitterness of gentian for a long period of time. This is a method for producing powdered or granulated gentian products, which can be easily stored and handled for a long time by being powdered or granulated.
また本発明は、上記製法に基づいて制酸されたリンドウ
の粉末品または顆粒品を用いて麺類、漬物、酒類、茶、
菓子類、ジュースのもと等を製品化することとしたリン
ドウの粉末品または顆粒品を用いた加工食品である。The present invention also provides noodles, pickles, alcoholic beverages, tea, etc. using gentian powder or granule products antacidized based on the above production method.
This is a processed food using powdered or granulated gentian that is intended to be used as a base for confectionery or juice.
［作 用］
サイクロデキストリンは、澱粉に酵素（サイクロデキス
トリングルカノトランスフェラーゼ）を作用させて得ら
れる環状オリゴ糖であり、ぶどう糖が構成単位となって
いる香味料である。[Function] Cyclodextrin is a cyclic oligosaccharide obtained by the action of an enzyme (cyclodextrin glucanotransferase) on starch, and is a flavoring agent whose constituent unit is glucose.
本発明においては、リンドウ特有の香味、苦味をサイク
ロデキストリンによって包接（各種の分子を空洞内に包
み込む性質）し、粉末化、顆粒化ならしめることにより
、リンドウ特有の香味、苦味が安定保持され、長期保存
が可能であり、取り扱い容易となるリンドウの粉末品ま
たは顆粒品を制酸することが可能となった。In the present invention, the flavor and bitterness unique to gentian are stably maintained by encapsulating them with cyclodextrin (the property of wrapping various molecules in cavities) and making it into powder and granules. It has become possible to antacidize powdered or granulated gentian products, which can be stored for a long time and are easy to handle.
サイクロデキストリン自体、熱に強く、物質色素の退色
を抑制し、物質の特異臭をマスキングしたり、乳化した
りする効果のある機能性香味料であることは知られてい
る。Cyclodextrin itself is known to be a functional flavoring agent that is resistant to heat, suppresses the fading of pigments, and has the effect of masking the characteristic odor of substances and emulsifying them.
本発明においては、上記リンドウの粉末品または顆粒品
の制酸と相俟って、上記製法によって得られるリンドウ
の粉末品または顆粒品を加工食品材料中に練り込むか、
表面に塗布したり、混和することで、リンドウの香味、
苦味を付与し、リンドウ特有の自然色調、無臭化を保持
する加工食品、例えば麺類、漬物、酒類、茶、菓子類、
ジュースのもと等を製品化することが可能となった。In the present invention, the gentian powder or granules obtained by the above manufacturing method are kneaded into processed food materials together with the antacid of the gentian powder or granules, or
By applying it to the surface or mixing it, you can enjoy the flavor of gentian,
Processed foods that impart bitterness and retain the natural color and odor characteristic of gentians, such as noodles, pickles, alcoholic beverages, tea, and confectionery.
It has become possible to commercialize juice sources.
［実 施 例］
（１）リンドウの花、茎、根をサイクロデキストリンに
よって包接する手段と、サイクロデキストリンによって
包接されたリンドウの花、茎、根を粉末化状または顆粒
状とする手段によってリンドウの粉末品または顆粒品を
制酸する。[Examples] (1) Gentian flowers, stems, and roots are clathrated with cyclodextrin, and gentian flowers, stems, and roots clathrated with cyclodextrin are powdered or granulated. antacid powder or granule products.
（２）小麦粉 １７．５Ｋｇ
そば粉 ７．５ｋｇ
食 塩 ５００ｇ
本発明のリンドウの粉末品または顆粒品７００ｇ （３
％）
上記配合例を常法により１５〜２０分間、混捏し、麺線
状製品とした。生麺、乾麺を問わず製品化された麺は、
リンドウ特有の香味、苦味が加わり、はろにがく、美味
な麺製品を製造することができた。(2) Wheat flour 17.5 kg Buckwheat flour 7.5 kg Salt 500 g Gentian powder or granules of the present invention 700 g (3
%) The above formulation example was mixed and kneaded for 15 to 20 minutes in a conventional manner to form a noodle string product. Commercialized noodles, whether fresh or dried,
With the addition of the unique flavor and bitterness of gentian, we were able to produce a delicious noodle product with a bitter taste.
麺製品とは、うどんめん、そばめん、中華そばめん、ス
パゲツティ、マカロニ等の各種麺類を意味する。Noodle products refer to various types of noodles such as udon noodles, soba noodles, Chinese soba noodles, spaghetti, and macaroni.
また上記の実施例において、リンドウの粉末品または顆
粒品は、苦味健胃薬としての薬用効果がある苦味チンキ
などを主成し、そば粉には、ルチンが含まれているため
、製品化された麺は健康食品となり、安心して食するこ
とができる。In addition, in the above example, the powdered or granulated gentian is mainly used as a bitter tincture that has a medicinal effect as a bitter stomachic medicine, and the buckwheat flour contains rutin, so it is difficult to produce noodles. is a health food and can be eaten with peace of mind.
（３）本発明のリンドウの顆粒品２〜３ｇ程度に砂糖３
０ｇ （甘味を好む場合は増量する。）、クエン酸１ｇ
（Ｍ味を好む場合は増量する。）を加え、掻雑ぜたもの
を、水またはお湯に割り、混ぜ合わせて飲用した。(3) Approximately 2 to 3 g of the gentian granules of the present invention and 3 to 3 g of sugar
0g (increase if you prefer sweetness), citric acid 1g
(If you prefer the M flavor, increase the amount.) The stirred mixture was mixed with water or hot water, mixed, and drunk.
上記実施例において、苦味の利いた甘酸っばいジュース
のもと（リンドウジュースのもと）を製造することがで
きた。In the above example, it was possible to produce a source of sweet and sour juice with a bitter taste (source of gentian juice).
（４）本発明のリンドウの顆粒品を、適量の漬酒、ワイ
ン、ウィスキー等の酒類に注ぎ、混ぜ合わせて飲用した
。(4) The gentian granules of the present invention were poured into an appropriate amount of alcoholic beverages such as pickled sake, wine, and whiskey, mixed, and drunk.
上記実施例において、苦味の利いた飲用酒（リンドウ酒
）を得ることができた。In the above example, a bitter drinking liquor (gentian liquor) could be obtained.
（５）本発明のリンドウの顆粒品を各種のお茶の中に注
ぎ混ぜて飲用した。(5) The gentian granules of the present invention were poured and mixed into various types of tea and drunk.
上記実施例において、薬用、苦味健胃薬として有効な茶
（リンドウ基）を得ることができた。In the above example, it was possible to obtain tea (gentian-based) that is effective as a medicinal and bitter stomachic.
なお、上記実施例（３）において、リンドウ顆粒品２〜
３ｇ、砂糖３０ｇ、クエン酸１ｇを湿気防止用アルミバ
ックに密封包装し、「リンドウジュースの素」として出
荷、保存される。In addition, in the above Example (3), gentian granules 2 to
3g of sugar, 30g of sugar, and 1g of citric acid are sealed in a moisture-proof aluminum bag and shipped and stored as ``Giant Juice Base''.
また上記実施例（４１（５１において、リンドウの顆粒
品は、適量を湿気、防止用アルミツクに密封包装して出
荷、保存される。In the above-mentioned Examples 41 and 51, the gentian granules are shipped and stored in an appropriate amount sealed in moisture-proof aluminum.
［発明の効果］
本発明は上記のように、多年草であるリンドウ特有の香
味、苦味をサイクロデキストリンで取り込み、包接し、
リンドウを粉末化または顆粒化したリンドウの粉末品ま
たは顆粒品の製法であり、リンドウを粉末製品または顆
粒製品に制酸したから、長期間にわたり、リンドウの香
味、苦味を保持させることができる。[Effects of the Invention] As described above, the present invention incorporates and clathrates the unique flavor and bitterness of gentian, a perennial plant, with cyclodextrin.
This is a method for producing a powdered or granulated gentian product, and since gentian is antacidized into a powdered or granulated product, the flavor and bitterness of gentian can be retained for a long period of time.
また、粉末製品化または顆粒製品化を可能にしたから取
扱い、保存が容易であり、しかも色素の退色を抑制し、
香味成分の散逸を防止し、物質の特異臭を除去し、乳化
する効果があるから、リンドウ特有の香味、苦味、自然
色、薬効を付与する製品の安定化に効果がある加工食品
の製造を可能とすることができ、このように本発明は多
年草であるリンドウを、有効に活用する手段として有用
な効果を特徴するIn addition, it is easy to handle and store because it can be made into a powder or granule product, and it also suppresses fading of the pigment.
Because it has the effect of preventing the dissipation of flavor components, removing the specific odor of substances, and emulsifying, it is possible to produce processed foods that are effective in stabilizing products that impart the unique flavor, bitterness, natural color, and medicinal properties of gentian. Thus, the present invention is characterized by useful effects as a means for effectively utilizing gentian, which is a perennial plant.
Claims (3)
よって包接し、粉末状、顆粒状に製成したことを特徴と
する多年草であるリンドウの粉末品または顆粒品の製法
。(1) A method for producing a powder or granule product of Gentian, a perennial plant, characterized in that the flowers, stems, and roots of Gentian are encapsulated with cyclodextrin to produce a powder or granule.
または顆粒品を含有するリンドウの粉末品または顆粒品
を用いた加工食品。(2) A processed food using a gentian powder or granule product containing a gentian powder product or granule product produced based on the above manufacturing method.
ュースのもと等であることを特徴とする請求項２記載の
リンドウの粉末品または顆粒品を用いた加工食品。(3) The processed food using powdered or granulated gentian according to claim 2, wherein the processed food is a source of noodles, pickles, alcoholic beverages, tea, sweets, juice, etc.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2276556A JPH04152855A (en) | 1990-10-17 | 1990-10-17 | Production of powdery or granular product of perennial plant, gentian and processed food using the same powdery or granular product of gentian |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2276556A JPH04152855A (en) | 1990-10-17 | 1990-10-17 | Production of powdery or granular product of perennial plant, gentian and processed food using the same powdery or granular product of gentian |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04152855A true JPH04152855A (en) | 1992-05-26 |
Family
ID=17571137
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2276556A Pending JPH04152855A (en) | 1990-10-17 | 1990-10-17 | Production of powdery or granular product of perennial plant, gentian and processed food using the same powdery or granular product of gentian |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04152855A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011004611A (en) * | 2009-06-23 | 2011-01-13 | Chube Univ | Method for treating edible cactus, edible cactus, and edible cactus-added food |
-
1990
- 1990-10-17 JP JP2276556A patent/JPH04152855A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011004611A (en) * | 2009-06-23 | 2011-01-13 | Chube Univ | Method for treating edible cactus, edible cactus, and edible cactus-added food |
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