JPH0423954A - Production of phenolic sharp taste ingredient-containing gel - Google Patents
Production of phenolic sharp taste ingredient-containing gelInfo
- Publication number
- JPH0423954A JPH0423954A JP2126938A JP12693890A JPH0423954A JP H0423954 A JPH0423954 A JP H0423954A JP 2126938 A JP2126938 A JP 2126938A JP 12693890 A JP12693890 A JP 12693890A JP H0423954 A JPH0423954 A JP H0423954A
- Authority
- JP
- Japan
- Prior art keywords
- aqueous solution
- phenolic
- metallic ions
- sharp taste
- gel
- 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
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 title claims abstract description 10
- 239000004615 ingredient Substances 0.000 title claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 title claims description 4
- 239000007864 aqueous solution Substances 0.000 claims abstract description 20
- 229910021645 metal ion Inorganic materials 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 3
- 239000002562 thickening agent Substances 0.000 claims description 7
- 235000019633 pungent taste Nutrition 0.000 claims description 6
- 239000000499 gel Substances 0.000 abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 7
- 239000000243 solution Substances 0.000 abstract description 6
- -1 organic acid salt Chemical class 0.000 abstract description 5
- 238000001914 filtration Methods 0.000 abstract description 3
- 235000013376 functional food Nutrition 0.000 abstract description 3
- 229920001817 Agar Polymers 0.000 abstract description 2
- 229920000084 Gum arabic Polymers 0.000 abstract description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 abstract description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 abstract description 2
- 235000010489 acacia gum Nutrition 0.000 abstract description 2
- 239000000205 acacia gum Substances 0.000 abstract description 2
- 239000008272 agar Substances 0.000 abstract description 2
- 235000010419 agar Nutrition 0.000 abstract description 2
- 235000010443 alginic acid Nutrition 0.000 abstract description 2
- 239000000783 alginic acid Substances 0.000 abstract description 2
- 229920000615 alginic acid Polymers 0.000 abstract description 2
- 229960001126 alginic acid Drugs 0.000 abstract description 2
- 150000004781 alginic acids Chemical class 0.000 abstract description 2
- 229910052700 potassium Inorganic materials 0.000 abstract description 2
- 239000011591 potassium Substances 0.000 abstract description 2
- 229910052708 sodium Inorganic materials 0.000 abstract description 2
- 239000011734 sodium Substances 0.000 abstract description 2
- 150000001455 metallic ions Chemical class 0.000 abstract 4
- HZLCGUXUOFWCCN-UHFFFAOYSA-N 2-hydroxynonadecane-1,2,3-tricarboxylic acid Chemical compound CCCCCCCCCCCCCCCCC(C(O)=O)C(O)(C(O)=O)CC(O)=O HZLCGUXUOFWCCN-UHFFFAOYSA-N 0.000 abstract 1
- 244000165918 Eucalyptus papuana Species 0.000 abstract 1
- 239000002253 acid Substances 0.000 abstract 1
- 229940040563 agaric acid Drugs 0.000 abstract 1
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract 1
- 239000011707 mineral Substances 0.000 abstract 1
- 239000011369 resultant mixture Substances 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 239000008187 granular material Substances 0.000 description 5
- 235000013824 polyphenols Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 2
- NLDDIKRKFXEWBK-AWEZNQCLSA-N gingerol Chemical compound CCCCC[C@H](O)CC(=O)CCC1=CC=C(O)C(OC)=C1 NLDDIKRKFXEWBK-AWEZNQCLSA-N 0.000 description 2
- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 description 2
- 235000010413 sodium alginate Nutrition 0.000 description 2
- 239000000661 sodium alginate Substances 0.000 description 2
- 229940005550 sodium alginate Drugs 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 150000003467 sulfuric acid derivatives Chemical class 0.000 description 2
- 244000215068 Acacia senegal Species 0.000 description 1
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- 244000106483 Anogeissus latifolia Species 0.000 description 1
- 235000011514 Anogeissus latifolia Nutrition 0.000 description 1
- 241000416162 Astragalus gummifer Species 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- 229920002558 Curdlan Polymers 0.000 description 1
- 239000001879 Curdlan Substances 0.000 description 1
- 235000017788 Cydonia oblonga Nutrition 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 239000001922 Gum ghatti Substances 0.000 description 1
- 229920000569 Gum karaya Polymers 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 239000004373 Pullulan Substances 0.000 description 1
- 229920001218 Pullulan Polymers 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- 229920001615 Tragacanth Polymers 0.000 description 1
- 229940023476 agar Drugs 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 229910052783 alkali metal Inorganic materials 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 230000001595 contractor effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000019316 curdlan Nutrition 0.000 description 1
- 229940078035 curdlan Drugs 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000002780 gingerol Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 235000019314 gum ghatti Nutrition 0.000 description 1
- 150000004820 halides Chemical class 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000010494 karaya gum Nutrition 0.000 description 1
- 150000002690 malonic acid derivatives Chemical class 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 150000003891 oxalate salts Chemical class 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 150000004804 polysaccharides Chemical class 0.000 description 1
- 235000019423 pullulan Nutrition 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000000304 vasodilatating effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明はフェノール系辛味成分台、有ゲルの製法に関す
る。DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a method for producing a gel containing a phenolic pungent component.
（従来の技術とその問題点）
近年、カブサイシン等の辛味成分が有する血管拡張・収
縮作用や脂肪・糖の代謝亢進作用が注目され、香辛料と
しての使用の他に、生理活性を有する機能性食品として
の利用が行われるようになった。(Conventional technology and its problems) In recent years, pungent ingredients such as kabsaicin have attracted attention for their vasodilating and contracting effects and their effects on accelerating fat and sugar metabolism. It has come to be used as a.
しかしながら辛味成分を健康および機能性食品として利
用する場合には、それが有する激しい辛味が問題となる
。この問題の解決法として、辛味成分を内層とし、アル
ギン酸ナトリウムゲルを外層とするカプセル化法が提案
されている（特公平２−３５０６６号公報）。However, when using pungent components as health and functional foods, their intense pungency becomes a problem. As a solution to this problem, an encapsulation method has been proposed in which the pungent component is used as the inner layer and the sodium alginate gel is used as the outer layer (Japanese Patent Publication No. 2-35066).
この方法によれば、辛味成分の辛味を無くした機能性食
品をうろことができる。しかしながら、摂食の際にかみ
つぶされるなどしてカプセルが機械的に破壊されると内
層の辛味成分が漏出し、激しい辛味を呈する欠点がある
。According to this method, it is possible to produce a functional food that is free from the spiciness of the pungent component. However, if the capsule is mechanically destroyed by being chewed during ingestion, the pungent components in the inner layer leak out, resulting in an intensely pungent taste.
（問題点を解決するための手段）
本発明者らは上記従来法の欠点を克服すべく鋭意研究の
結果、本発明を完成したものであり、本発明は、フェノ
ール系辛味成分のアルカリ水溶液と天然糊料の水溶液と
を均一に混合し、得られる混合液を生理学的に許容しう
る多価金属イオンの存在下でゲル化することを特徴とす
るフェノール系辛味成分含有ゲルの製法よりなる。(Means for Solving the Problems) The present inventors have completed the present invention as a result of intensive research to overcome the drawbacks of the above-mentioned conventional methods. A method for producing a gel containing a phenolic pungent ingredient, which is characterized by uniformly mixing a natural thickening agent with an aqueous solution and gelling the resulting mixture in the presence of physiologically acceptable polyvalent metal ions.
本発明において使用されるフェノール系辛味成分の例と
してはカブサイシン、ジンゲロール、６−シヨーガオー
ル、６−ジンゲロールなどがあげられる。Examples of the phenolic pungent ingredient used in the present invention include kabsaicin, gingerol, 6-syogaol, and 6-gingerol.
これらの辛味成分はフェノール系物質であるため、アル
カリ水溶液、例えばナトリウムもしくはカリウム水溶液
に容易に溶解する。Since these pungent components are phenolic substances, they are easily dissolved in alkaline aqueous solutions, such as sodium or potassium aqueous solutions.
天然糊料としては、水に溶解または分散して粘稠性を生
じ、金属イオンの存在によってゲル化する物質が使用さ
れ、各種の植物性天然糊料、例えば、アラビアガム、ト
ラガントガム、カラヤガム、ガティーガム、アラビーン
ガラクタン、マルメロ、ローストビーンガム、グアーガ
ム、タマリンド種子多糖類、寒天、アルギン酸、カラギ
ーナン、フ７−セラン、キサンタンガム、カードラン、
プルラン、あるいは、各種の動物蛋白質、例えば、ゼラ
チン、カゼイン、アルブミン等があげられる。As natural thickeners, substances that become viscous when dissolved or dispersed in water and gelatinize in the presence of metal ions are used, and various vegetable natural thickeners such as gum arabic, gum tragacanth, gum karaya, and gum ghatti are used. , arabine galactan, quince, roasted bean gum, guar gum, tamarind seed polysaccharide, agar, alginic acid, carrageenan, 7-serane, xanthan gum, curdlan,
Examples include pullulan and various animal proteins such as gelatin, casein, and albumin.
生理学的に許容し得る多価金属イオンとしては、Ｃａ”
、Ｆｅ”、Ｆｅ”、Ｍ ｇ ２◆、Ａ１３＋等があげら
れる。これらの金属イオンは、該当する金属イオンのハ
ロゲン化物あるいは硫酸塩、リン酸塩等のような硫酸塩
あるいはシュウ酸塩、マロン酸塩のような有機酸塩を水
に溶解することによって得られる。Physiologically acceptable polyvalent metal ions include Ca”
, Fe'', Fe'', M g 2♦, A13+, etc. These metal ions can be obtained by dissolving in water halides or sulfates such as sulfates and phosphates, or organic acid salts such as oxalates and malonates of the metal ions.
本発明の方法は、フェノール系辛味成分のアルカリ水溶
液を天然糊料の水溶液と均一に混合し、得られる混合液
を生理学的に許容し得る多価金属イオン水溶液に球状ま
たは繊維状に滴下し、生成したゲルを濾過などにより採
取することによって容易に実施される。採取したゲルを
さらに多価金属イオン水溶液中で５０〜１００℃で３０
分〜３時間加熱してゲルを硬化させ、次いで温水で洗浄
するのが望ましい。The method of the present invention involves uniformly mixing an alkaline aqueous solution of a phenolic pungent ingredient with an aqueous solution of a natural glue, and dropping the resulting mixed solution in a spherical or fibrous form into a physiologically acceptable aqueous polyvalent metal ion solution. This is easily carried out by collecting the generated gel by filtration or the like. The collected gel was further heated in a polyvalent metal ion aqueous solution at 50 to 100°C for 30 minutes.
Preferably, the gel is cured by heating for minutes to 3 hours, followed by washing with warm water.
辛味成分のアルカリ水溶液および天然糊料の水溶液の濃
度には特に制限はないが、辛味成分アルカリ金属塩とし
て０．００１−０．１ （ｗ／ｗ）％、天然糊料は０．
５〜２ （ｗ／ｗ）％程度が適当である。There is no particular limit to the concentration of the aqueous alkali solution of the pungent component and the aqueous solution of the natural thickening agent, but the concentration of the alkali metal salt of the pungent component is 0.001-0.1 (w/w)%, and the concentration of the natural thickening agent is 0.001% to 0.1% (w/w).
Approximately 5 to 2 (w/w)% is appropriate.
辛味成分と天然糊料の量の割合は所望される辛味成分の
抑制度合にもよるがおよそ１対２０（重量部）である。The ratio of the amounts of the pungent component to the natural thickening agent is approximately 1:20 (parts by weight), depending on the desired degree of suppression of the pungent component.
多価金属イオンの濃度にも特に制限はないが２０〜５０
（ｗ／ｗ）％が適当である。There is no particular limit to the concentration of polyvalent metal ions, but it is between 20 and 50.
(w/w)% is appropriate.
かくして得られたゲルは辛味が抑制されており、各種の
食品に混ぜて摂食される。The gel thus obtained has a suppressed spiciness and can be mixed with various foods and consumed.
次に実施例を示して本発明をさらに具体的に説明する。Next, the present invention will be explained in more detail with reference to Examples.
実施例
アルギン酸ナトリウム１０９を５００ｍＱの水に溶解し
、これにカブサイシンナトリウム塩（１０％水溶液）５
９を添加する。この溶液を３３％塩化カルシウム水溶液
に滴下し、ゲル顆粒を形成させる。滴下後、ゲル顆粒を
濾集し、５０％塩化カルシウム水溶液中、８０℃で１時
間加熱する。濾集したゲル顆粒は、８０℃温水中に２０
〜３０秒間つけ、洗浄し、辛味の弱いゲル顆粒１００ｇ
を得た。Example Sodium alginate 109 was dissolved in 500 mQ of water, and kabsaicin sodium salt (10% aqueous solution) 5
Add 9. This solution is added dropwise to a 33% calcium chloride aqueous solution to form gel granules. After dropping, the gel granules are collected by filtration and heated in a 50% aqueous calcium chloride solution at 80° C. for 1 hour. The filtered gel granules were soaked in 80℃ hot water for 20 minutes.
~ Apply for 30 seconds, wash, 100g of mildly spicy gel granules
I got it.
このゲル顆粒中には、約４０００ｐｐｍのカブサイシン
が含有され、同濃度の水溶液に比べ、その辛味は１０分
の１以下であった。The gel granules contained about 4000 ppm of kabsaicin, and the pungent taste was less than one-tenth that of an aqueous solution of the same concentration.
Claims (1)
溶液とを均一に混合し、得られる混合液を生理学的に許
容しうる多価金属イオンの存在下でゲル化することを特
徴とするフェノール系辛味成分含有ゲルの製法。Phenolic spiciness characterized by uniformly mixing an alkaline aqueous solution of a phenolic pungent ingredient and an aqueous solution of a natural thickening agent, and gelling the resulting mixture in the presence of physiologically acceptable polyvalent metal ions. Method for producing ingredient-containing gel.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2126938A JPH0423954A (en) | 1990-05-18 | 1990-05-18 | Production of phenolic sharp taste ingredient-containing gel |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2126938A JPH0423954A (en) | 1990-05-18 | 1990-05-18 | Production of phenolic sharp taste ingredient-containing gel |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0423954A true JPH0423954A (en) | 1992-01-28 |
Family
ID=14947621
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2126938A Pending JPH0423954A (en) | 1990-05-18 | 1990-05-18 | Production of phenolic sharp taste ingredient-containing gel |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0423954A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU763348B2 (en) * | 1998-06-10 | 2003-07-17 | Technostics Limited | Formulations for the treatment of gastro-oesophageal reflux |
| CN112194592A (en) * | 2020-11-11 | 2021-01-08 | 刘晓珍 | Capsaicin salt and preparation method thereof |
-
1990
- 1990-05-18 JP JP2126938A patent/JPH0423954A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU763348B2 (en) * | 1998-06-10 | 2003-07-17 | Technostics Limited | Formulations for the treatment of gastro-oesophageal reflux |
| CN112194592A (en) * | 2020-11-11 | 2021-01-08 | 刘晓珍 | Capsaicin salt and preparation method thereof |
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