JPH0499730A - Browning-preventing agent - Google Patents

Abstract

PURPOSE:To provide a browning-preventing agent effective for foods and other wide range of articles and having high effects by compounding ascorbic acid (derivative) with a flavonoid saccharide. CONSTITUTION:When ascorbic acid or a derivative thereof is employed as a browning-preventing agent, a flavonoid saccharide in an amount same as or less than the ascorbic acid is compounded. As the flavonoid saccharide one or more kinds from rutin, kercytoline, isokercetin, perthoside and hyperoside or a water-soluble saccharide prepared by reacting the above-mentioned one or more kinds with an enzyme having a galactose residue-transferring action or/and a glucose residue-transferring action in the presence of lactose or galactooligosaccharide and/or starch are employed.

Description

[Detailed description of the invention] [Industrial application field] The present invention relates to a method for preventing browning.

Therefore, the food industry, cosmetics industry, where browning phenomenon is a problem,
Its application fields include the pharmaceutical industry and other industries.

[Conventional technology]

In general, food products, medicines, cosmetics, etc. often turn brown during processing and storage, resulting in a decline in quality.

Many of these are due to browning of natural ingredients.

Although there are many points that are still unclear regarding the causes of these brownings, there are mainly enzymatic browning and non-enzymatic browning.

Enzymatic browning includes browning that occurs rapidly when cut surfaces of fruits and vegetables are exposed to air. Examples of this include phosphorus;
Examples include browning of fruits such as ゛, pears, and peaches. Furthermore, a typical example of non-enzymatic browning is the amino-carbonyl reaction (Maillard reaction) between reducing sugars and amino acids. Examples of this include browning of squid and cod. The color tone of foods, medicines, cosmetics, etc. is an important characteristic, and there is a high need for technology to prevent it.

Ascorbic acid or its derivatives have been commonly used as browning inhibitors, and are used in various enzymatic or non-enzymatic browning prevention methods.

However, using only ascorbic acid, on the contrary,
There were restrictions on how it could be used because it could cause browning or accelerate browning.

The patent applicant for this invention has already filed a patent application (Japanese Patent Application No. 1-99719) for a method for preventing food browning using an enediol-type oxide of ascorbic acid.

However, this is not intended to suggest or limit the present invention in any way.

[Problem to be solved by the invention]

The present invention was made to solve the above-mentioned problems that occur when ascorbic acid is used as an anti-browning agent, and relates to an anti-browning agent that is effective in a wide range of applications including foods.

[Means to solve the problem]

As a result of repeated research on methods for preventing browning of foods and other products, the present inventors have come to invent a browning inhibitor that is more effective than ascorbic acid alone.

That is, it has been found that by blending flavonoid glycosides with ascorbic acid or its derivatives, a more effective browning inhibitor can be obtained.

The browning inhibitor of the present invention can be obtained by adding the same amount or less of the flavonoid glycoside to ascorbic acid. Generally, the concentration of ascorbic acid is 0.1~
The concentration of the flavonoid glycoside may be in the range of 30% (weight %, same hereinafter), and the concentration of the flavonoid glycoside may be in the range of 0.05 to 30%. Ascorbic acid used in the present invention includes free acid as well as N
Derivatives of ascorbic acid such as salts with a, etc., esters with fatty acids, ethers with sugars, etc. may also be used. The flavonoid glycosides used in the present invention include rutin,
In addition to quercitrin, isoquercetin, pertatoside, hyperoside, etc., an enzyme having a galactose residue transfer effect or a glucose residue transfer effect on one or a mixture of two or more of these flavonoid glycosides, or galactose Examples include readily water-soluble flavonoid glycosides obtained by reacting a mixture of an enzyme with a residue transfer action and an enzyme with a glucose residue transfer action. These flavonoid glycosides may be used singly or in a mixture of two or more. The water-soluble flavonoid glycosides are based on the process for producing water-soluble flavonol glycosides disclosed in JP-A No. 1-213293, for which the patent applicant of the present invention has already filed a patent application in 1990.
Process for producing water-soluble flavonol glycosides, patent application filed on July 6, 1990, Water-soluble flavonol glycoside, patent application filed on July 6, 1990; It is advantageous to use a method for producing glycosides, such as the method for modifying flavonol glycosides, which was also patented on July 6, 1990. Reference examples of easily water-soluble flavonoid glycosides are shown below.

Reference example 1 Rutin 10? was dispersed in water 21 to prepare a naringinase preparation (
Manufactured by Amano Pharmaceutical Co., Ltd., trade name: Naringinase ``Amano'') 1? was added and held at 60°C for 24 hours.

It was 176 of this series. This was cooled to below 10°C, and 6L of precipitate consisting of isoquercetin was obtained. I got it. This precipitate 5"? and corn nutarch 301 were added to pH 6.7.
Add to 1M disodium hydrogen phosphate-sodium dihydrogen phosphate buffer solution 51 to homogenize, add 2 d of cyclodequinutrin glucanotransferase preparation (manufactured by Amano Pharmaceutical Co., Ltd., trade name: Contizyme), and heat at 55°C. It was held for 2 hours. Concentrate this material to dryness to form a yellow solid substance. (Hereinafter, the flavonoid glycoside obtained in Reference Example 1 will be abbreviated as glycoside A).

Reference Example 2 Glycoside A207 and Tulosaccharide 20 prepared by the method of Reference Example 1
01 to 0.1 M phosphate buffer (pH 7,0) 100
ml of β-galactosidase derived from Bacillus nucirculans manufactured by Daiwa Kasei Co., Ltd. (enzyme titer 20.00).
0 units) 11 was added and stirred at 60°C for 4 hours. After the reaction was completed, the mixture was diluted with 11 parts of water, and 1000 m of Polanu polymer made from styrene-divinylbenzene copolymer was added.
The solution was passed through the column filled with 51 liters of water for 1 hour, and then 51 liters of ion-exchanged water was passed for 15 hours. Then 40V/V%
Methanol 21 was passed through the solution for 1 hour to elute the adsorbate.

This methanol solution was concentrated and dried to produce 25 f of yellow solid.
(Hereinafter, the flavonoid glycoside obtained in Reference Example 2 will be abbreviated as glycoside B).

The anti-browning agent of the present invention may be used in any form, such as powder, granules, liquid, emulsion, beanute, or any other suitable form.

For example, it may be made into a powder by adding gum arabic, dequinutrin, etc., or it may be dissolved in, for example, ethanol, propylene glycol, glycerin, or a mixture thereof and used as a liquid dosage form. In addition, metaphosphoric acid, dicarboxylic acid, tricarboxylic acid, EDTA, which are generally said to contribute to the stabilization of ascorbic acid,
Combination use with compounds such as phytic acid does not preclude this.

Hereinafter, examples will be given and explained in detail.

Example 1 225 parts of hot ethanol and 75 parts of glycerin were added to and dissolved in 1.5 parts of rutin (parts by weight, same hereinafter), and then 2.25 parts of ascorbic acid and 75 parts of ion-exchanged water were added and mixed well to cause liquid browning. Inhibitor A is obtained.

Example 2 15 parts of glycoside A obtained in Reference Example 1 are thoroughly mixed with 20 parts of ascorbic acid, 35 parts of ion-exchanged water, and 80 parts of ethanol-yv to obtain liquid browning inhibitor B.

Example 3 15 parts of glycoside B obtained in Reference Example 2, 2 parts of ascorbic acid
After thoroughly mixing 0 parts of dequinutrin and 65 parts of dequinutrin with 120 parts of ion-exchanged water, spray-drying the mixture gives 952 parts of powdered anti-browning agent C.
obtain.

Next, the effectiveness of the browning inhibitor of the present invention will be demonstrated using experimental examples.

Experimental Example 1 To 35 parts of apples, 40 parts of granulated sugar, 0.6 parts of pectin, 04 parts of citric acid, and 24 parts of ion-exchanged water, add Na ascorbic acid or the browning preventive agent obtained in Example 1 or Example 2, Jam was prepared using a conventional method. After filling into containers, sterilize at 90°C for 20 minutes. Then 25°C135°
It was stored and used for experiments. The browned layer of the jam was sensory evaluated on the 4-grade scale shown below in comparison with the jam without the browning inhibitor added two and four weeks after the start of the experiment. The result is the first
Shown in the table.

Criteria for evaluation of browning prevention effect: Effective, Yes, +: Slightly effective -1+: Effective, -Juice++: Highly effective Table 2 Experimental example 2 20 parts of fructose-glucose liquid sugar, 5 parts of granulated sugar, gel Ascorbic acid Na or browning inhibitor C obtained in Example 8 was added to 1 part of a browning agent, 18 parts of beach puree, and 56 parts of ion-exchanged water, and a jelly was prepared in a conventional manner. with citric acid I)
H was adjusted to 3.6.

After filling the container, heat sterilize it at 80°C for 130 minutes, then cool it for 25 minutes.
It was stored at 135°C and used for experiments. The anti-browning effect of the jelly was sensually evaluated on the same 4-level scale as in Experimental Example 1, comparing the jelly with no browning inhibitor added two and four weeks after the start of the experiment. The results are shown in Table 2.

Table 1 [Effects of the Invention] As is clear from the above Examples and Experimental Examples, the present invention relates to a highly effective browning inhibitor characterized by blending 7-scorbic acid and flavonoid glycosides.

Claims (1)

[Scope of Claims] 1. An anti-browning agent characterized by containing ascorbic acid or a derivative thereof and a flavonoid glycoside. 2. The browning inhibitor according to claim 1, wherein the flavonoid glycoside is one or a mixture of two or more of rutin, quercitrin, isoquercetin, pertatoside, and hyperoside. 3. Flavonoid glycosides act on enzymes that have a transglycosylation effect on one or a mixture of two or more of rutin, quercitrin, isoquercetin, pertatoside, and hyperoside in the presence of lactose or galactooligosaccharide and/or starch. The browning inhibitor according to claim 1, which is a water-soluble glycoside obtained by 4. The enzyme having a sugar transfer action is an enzyme having a galactose residue transfer action, an enzyme having a glucose residue transfer action, or a mixture of an enzyme having a galactose residue transfer action and an enzyme having a glucose residue transfer action. An anti-browning agent according to claim 3.