JPH09234016A - Rakanka fruit extract and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain Rakanka fruit extract which is clear and pale colored, excellent in flavor and suitable for a sweetener of low calories. SOLUTION: The turbidity of the solid components in an aqueous solution originating from Rakanka (fruit of Mordica grosvenori) is specified with a shaded portion in Fig. 1. The objective extract is prepared by treating the raw fruit juice or an extract of the raw fruits of Mordica grosvenori with an enzyme selected from pectinase enzymes, cellulase enzymes, hemicellulase enzymes, xylanace enzymes, protease enzymes and amylase enzymes (suitably a pectinase). The extract of the fruit is preferred as a substrate. The extract is obtained by warming raw fruits in a hot water to soften its peels, crushing the fruits in water or an aqueous ethanol in an amount 4-6 times that of the fruit weight and extracting at 60-80 deg.C for 20-30 minutes. The enzymatic treatment is carried out by using an enzyme in amount of 0.01-0.05w/v% based on the concentrated extract of 10w/v% solid content and treating it at 45-55 deg.C for 30-60 minutes.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to an extract useful as a low-calylo sweetening material and a method for producing the same.

[0002]

2. Description of the Related Art Luohan fruit is a fruit of a plant (perennial plant of the family Cucurbitaceae, scientific name: Momordicae Grosvenori Swingle) cultivated in the Guilin district of Guangxi Province, which is located in the southernmost part of China. The crude drug obtained by drying this fruit in the sun and then heat-drying is used as a folk medicine such as antipyretic, hydration, sputum and cough in Guangxi area. Further, since dried fruits have a strong sweetness, the extract is used as a sweetener in foods. As a sweetening ingredient, terpene glycosides (mogrosides) that have a sweetness 300 times that of sugar, in addition to budo sugar and fructose.
It is known that this glycoside is not absorbed from the intestine, so that it is expected to be used as a low-calorie sweetener.

[0003]

In order to obtain Rakan fruit extract as a crude drug, it is common to extract blue fresh fruit from the sun dried fruit for a long period of time and then heat-dry it. The resulting extract exhibits a strong brown color when heated, and it is difficult to reduce the color by an ordinary bleaching method. This coloration and change in components are a major limitation when used as various sweet foods in various foods. A method of using fresh fruit may be considered in order to reduce coloration and change of fruit juice components, but in this case, it is difficult to obtain a clear extract due to insoluble matter derived from fresh fruit. Moreover, the degree of sweetness of fresh fruits is not explicitly disclosed. Furthermore, the conventional extract obtained from dried dried Rakan fruit (hereinafter referred to as dried fruit extract) has a strange odor such as a heated odor, and its use as a sweet material is limited. The present invention has been made in view of such a current situation,
It is an object of the present invention to provide a Rakan fruit extract having excellent suitability as a sweet material, a method for producing the same, and a use thereof.

[0004]

SUMMARY OF THE INVENTION The first aspect of the present invention is to provide an extract derived from raw fruits of Rakan fruit, wherein the turbidity of the aqueous solution with respect to the solid components derived from fruits is as shown in FIG. The present invention relates to an extract having a clear light color and a good flavor, which is defined by a shaded area. A second invention is one or more enzymes selected from raw fruit juice or extract of Rakan fruit selected from pectinase enzymes, cellulase enzymes, hemicellulase enzymes, xylanase enzymes, protease enzymes and amylase enzymes. The present invention relates to a method for producing an extract according to the first invention, characterized in that The third invention is the first invention
The present invention relates to a liquid or solid food or drink or seasoning containing the extract of the invention.

The present inventors have diligently studied a method for producing a clear, light-colored and good-flavored Rakan fruit extract which has a sweetness as a sweetening material and can be used in various foods. The present invention has been completed by discovering that the treatment with an enzyme such as a pectinase-based enzyme can give a Rakan fruit extract (hereinafter, referred to as an extract of the present invention) having a desired clear light color and a good flavor.

[0006] In the present invention, unless otherwise specified, the term "turbidity" means a wavelength of 6 when the solid content derived from fruit contained in fruit juice or water extract is converted to 10% (w / v).
Absorbance at 60 nm (10 mm quartz cell).

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be specifically described below. The fresh fruit used in the present invention may be a mature fruit that has just been harvested or has been ripened, and includes all fruits that have not undergone the heat drying step. The raw material for the following steps may be fresh fruit juice itself or an extract thereof, but the extract is more preferable in consideration of the yield. Therefore, first, the extraction method will be described in detail.

Crushing of fresh fruits, which is a pretreatment for extraction, may be carried out by an ordinary method. However, in order to enhance the extraction efficiency, the fruit skin is preliminarily heated in hot water to soften the skin, and then water is crushed with an appropriate crusher. Alternatively, [10 to 50% (v / v) in water-containing ethanol is preferable. ] It is suitable to crush and extract. The amount of liquid used for extraction is 2 to 10 times, preferably 4 to 6 times the weight of raw fruit, and the extraction temperature and time are 30 to 90 ° C, preferably 60 to 80 ° C, and 15 to 60 minutes, preferably 20. ~ 30 minutes When the amount of the extract is small, the extraction efficiency is lowered, and when the amount of the extract is too large, it takes time to concentrate it later. If the extraction temperature is too low, the extraction efficiency will be reduced, and if it is too high, coloring problems will occur.
This extraction operation may be performed once, but the recovery rate can be increased by performing it a plurality of times. A crude extract can be obtained by removing the solid content from the crushed extract, but this operation may be a normal operation such as centrifugation or filtration.

The concentrated solution obtained by concentrating the crude extract under reduced pressure contains fine insoluble matter and cannot be removed by ordinary filtration or centrifugation. Therefore, an enzyme treatment is carried out to remove this. As the enzyme used for this purpose, a commercially available pectinase-based enzyme, cellulase-based enzyme, hemicellulase-based enzyme, xylanase-based enzyme, protease-based enzyme, amylase-based enzyme, or an enzyme in which these are appropriately mixed can be used. Here, the pectinase-based enzyme means an enzyme or enzyme preparation whose main activity is pectinase, and the same applies to other enzymes. If two or more enzymes are used,
Either of the simultaneous use or the use with a time lag may be used.

Specific enzymes include cellulosin PE60 (manufactured by Hankyu Bio Industry Co., Ltd.) as a pectinase enzyme and Pectinex Ultra SPL (manufactured by Novo Co.), and cellulosin T2 [Hankyu Bio Industry (strain) as a cellulase enzyme. )], Cellulosin AC4
0 [manufactured by Hankyu Bio Industry Co., Ltd.], cellulase T Amano [manufactured by Amano Pharmaceutical Co., Ltd.], hemicellulase-based enzyme cellulosin HC100 [manufactured by Hankyu Bio-Industry Co., Ltd.], xylanase-based enzyme cellulosin TP25 [Hankyu] Bio-Industry Co., Ltd.], and cellulosin HC (manufactured by Hankyu Bio-Industry Co., Ltd.) can be used as the composite system. These are preferably used by appropriately selecting the enzyme concentration and conditions. According to the tests conducted by the present inventors, for the purpose of the present invention, a pectinase enzyme preparation is most effective, and commercially available products corresponding thereto include cellulosin PE60, pectinex ultra SPL, etc. It can be recommended as an enzyme that can be used at a pH of about 5.0 to 5.4 and can be treated at a relatively high temperature for a short time. Furthermore, a more transparent extract can be obtained by adding the above-mentioned other enzymes to these pectinase enzymes.

The amount of enzyme used is usually a concentrated solution [solid content 10%
(W / v)] 0.005 to 0.1% (w / v)
v), preferably 0.01 to 0.05% (w / v). The treatment temperature is 30 to 60 ° C., preferably 45 to 55 ° C. Processing time is usually 20-1
It is 80 minutes, preferably 30 to 60 minutes. By the above enzyme treatment, before the treatment, the turbidity of the extract, which was restricted in use in food due to turbidity, was 10% (w
/ V), which is from 1.0 or more to a suitable transparency of 0.7 or less.

Here, the turbidity [vertical axis, arbitrary unit] with respect to the solid content [horizontal axis,% (w / v)] of raw fruit (before and after enzyme treatment) extract and dried fruit extract is shown in FIG. Shown in. In FIG. 1, it is an experimental example in which the concentration of the dried fruit extract (white square mark) and the raw fruit extract (white diamond mark) prepared under the extraction conditions of Example 2 were measured. Also, fresh fruit extract (after enzyme treatment)
(White circle) is the concentrate of Example 2, cellulosin PE60
Of 0.02% (w / v) and subjected to enzyme treatment at 40 ° C. for 1 hour is an experimental example. In FIG. 1, the shaded area indicates the preferred range of the turbidity of the extract of the present invention, and the solid content is 10
In% (w / v), 0.7 or less is suitable.

After the enzyme treatment, the remaining enzyme activity is inactivated by heating, and then the insoluble matter is removed by usual centrifugal separation or squeeze filtration to obtain the above-mentioned clear liquid. Upon filtration, a filter aid such as diatomaceous earth can be used. Since the extract obtained by the present invention is derived from fresh fruits, compared to dried fruit extracts, it is possible to obtain a product with a single color and less off-flavor, but if necessary, decolorize or deodorize with a small amount of activated carbon or the like. Can be added.
If the amount of activated carbon is too small, there is no effect, and if it is too large, the sweetness decreases, so 0.1 to 1.0% (w / v) of the commercial product is used.
The product is obtained by preferably using 0.2 to 0.5% (w / v), stirring at room temperature for 30 to 60 minutes, and filtering.

Further, it has been conventionally said that raw fruits have a unique sweetness by heating and drying the fresh fruits, but according to the present inventors, the degree of sweetness per fresh fruit is high. It has been found to be no different from dried fruit. That is, it was confirmed that the degree of sweetness of the extract of the present invention was, in terms of solid content, almost the same as or slightly higher than that of the dried fruit extract obtained by extracting dried fruits.

The thus-obtained extract of the present invention has a sweetness equivalent to that of the extract obtained from conventional dried fruits, but the turbidity and the degree of coloring are remarkably reduced, and a good flavor is obtained. keeping. Therefore, it can be used in various foods and drinks or seasonings as a low-calorie sweet material, or as a solid raw material of powder or granule obtained by means of general spray drying or granulation drying. At this time, auxiliary materials such as flavors and excipients can also be added and used.

Examples of liquid or solid foods or drinks or seasonings for which the extract of the present invention is used include sweeteners (table shagars, etc.), sauces, dressings, ponzu sauce, noodle sauce, sauces, and other seasonings. Beverages such as alcoholic drinks (plum wine, refreshing alcoholic drinks, etc.), carbonated drinks, coffee drinks, and other foods include confectioneries, side dishes, pickles, and boiled radish. The amount of the extract of the present invention added to these foods is 0.5 to 5% (w / v) based on the seasoning and 0.2 to 2 based on the beverage.
% (W / v), 0.2 to 10% (w / v) for confectionery
w), side dishes, pickles, boiled Tsukudani 0.05-2% (w /
w) is suitable.

[0017]

EXAMPLES Next, the present invention will be described in more detail by way of examples, which should not be construed as limiting the present invention.

Example 1 (Preparation of Enriched Liquid Concentrate of Raw Fruit Extract and Treatment with Enzyme) 1 kg of raw Rakan fruit was heated with 4 liters of water at 80 ° C. for 20 minutes and then pulverized. The pulverized product was extracted with 4 liters of water and 2 liters of water twice at a temperature of 82 ° C. for a total of 3 times. After cooling, the extract was added to diatomaceous earth [Radiolite 80
0, manufactured by Showa Chemical Industry Co., Ltd.], and the filtrate was concentrated under reduced pressure to obtain 800 ml of a concentrated liquid. 0.1% (w / v) of various enzymes was added to 3 ml of the concentrated solution, shaken at 30 ° C. for 1 hour, and then deactivated by heating at 82 ° C. for 20 minutes. 15 after cooling
Table 1 shows the results of measuring the turbidity of the supernatant after centrifugation at 00 G for 20 minutes.

[0019]

[Table 1]

* 1: manufactured by Hankyu Bio Industry Co., Ltd. * 2: manufactured by Novo Corporation * 3: manufactured by Amano Pharmaceutical Co., Ltd. * 4: Turbidity is calculated as a liquid with a solid content of 10% (w / v) (660n).
m, 10 mm quartz cell)

Based on the results in Table 1 above, cellulosin PE
60 was used for the following enzyme treatment. Concentrated liquid [solid content 9.7
4% (w / v)] 0.02% (w / v) of cellulosin PE60 was added to 360 ml, and the mixture was shaken at 50 ° C. for 1 hour and then deactivated by heating at 82 ° C. for 20 minutes. This was filtered through diatomaceous earth to obtain 350 g of a clear liquid. The turbidity of the obtained clear liquid was 0.168 in terms of solid content 10% (w / v).
Met.

Example 2 (Preparation of Extract Powder of the Present Invention) Cellulosin PE60 enzyme treatment liquid 340 m obtained in Example 1
51 g of dextrin [Paindex # 2: manufactured by Matsutani Chemical Industry Co., Ltd.] was added to 1 and spray-dried to obtain 63.9 g of Rakan fruit extract powder. This product has a sweetness 7 times that of sugar containing 2.98 g% of the sweetening component mogroside, and has a good sweetness and a good flavor. The results of comparative analysis of the extract powder of the present invention with the conventional dried fruit extract are shown in Table 2. Both of these samples have a solid content of 31.3 g% (w
/ W) is the analytical value for the extract. The dried fruit extract was prepared by the following method. That is, 500 g of dried Rakan fruit was crushed with a mixer, extracted with 5 liters of hot water for 30 minutes, filtered, and the filtrate was concentrated under reduced pressure to 5
It was set to 35 ml.

[0023]

[Table 2]

* 1: Measured value of a liquid in which 5 g of a sample is made up to 100 ml with water * 2: mg% and g% in the table are indications of (w / w) unless otherwise noted. * 3: Measured value (1
0 mm quartz cell) * 4: The solid content of the extract of the present invention is only the value derived from fruit, and the solid content derived from dextrin is excluded. * 5: The total sugars of the extract of the present invention include dextrin-derived components. * 6: Takemoto et al. [Pharmaceutical magazine, Vol. 103, No. 11]
No. 1151-1154 (1983)], using the mogroside V isolated from dried Rakan fruit as a standard, HP
LC analysis (column: Nucleocil C18, 4 mm (i.
d. ) × 250 mm, temperature: 40 ° C., solvent: 35% ethanol, flow rate: 0.5 ml / min, refractive index measurement). * 7: Absorbance at a wavelength of 660 nm (10 mm quartz cell) when converted to a liquid containing 10% (w / v) solids derived from fruit. * 8: Sensory test is a 3-point method (1: good, 2: normal, 3: Poor), and expressed as the average value of 10 panelists.

From the results shown in Table 2, it was found that the extract of the present invention had a significantly lower turbidity and color tone, that is, a degree of coloration than the dried fruit extract, and had a good flavor and no heating odor.

Example 3 (Production of soft alcoholic beverage) Among soft alcoholic alcohol raw materials such as shochu, lemon juice, liquid sugar, and flavors, half of the liquid sugar was obtained in Example 2 corresponding to its sweetness. The raw material having a composition substituted with the inventive extract or the dried fruit extract was mixed with water and dissolved, and then insoluble components such as proteins and pectins were pre-filtered. The pre-filtrate was diluted 4-fold with water, cooled to 2-5 ° C, and then carbonated. The liquid after carbonation is a microfiltration membrane in a clean room [Millipore Co., Ltd., pore size 0.45μ
m] and filled in a steam-sterilized can. The thus-obtained refreshing alcoholic beverage using the extract of the present invention was evaluated better in color tone, clarity, and sensory test than the dried fruit extract-containing product.

Example 4 (Production of chocolate cream) Two egg yolks, 125 ml of milk, 10 g of wheat flour, 15 g of cocoa powder, 15 g of sugar and the extract of the present invention obtained in Example 2 having a sweetness corresponding to 15 g of sugar. 2 g or 3.0 g of dried fruit extract was added and kneaded while heating.
The chocolate cream using the extract of the present invention thus produced has the same or higher evaluation in sensory evaluation as compared with the case of using 30 g of sugar as a sweetener, and has a better evaluation than the product using dried fruit extract. It was

[0028]

INDUSTRIAL APPLICABILITY According to the present invention, as compared to the Rakan fruit extract derived from dried fruits, it is far clearer, has the same sweetness and extremely good flavor, and has a significantly reduced coloring degree. It is possible to obtain Rakan fruit extract derived from fresh fruits. Moreover, since the drying process can be omitted, the process can be simplified. The Rakan fruit extract having these characteristics can greatly expand the application to foods as a low-calorie sweetener, and by using the extract of the present invention, a product excellent in turbidity, coloring degree and flavor can be obtained.

[Brief description of drawings]

FIG. 1 is a diagram showing a relationship between turbidity and solid content in an extract.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Hideo Morita, Inventor Hideo Morita, 3-4-1, Seta, Otsu City, Shiga Prefecture

Claims (3)

[Claims] 1. An extract derived from the raw fruit of Rakan fruit,
The Rakan fruit extract, which has a clear light color and a good flavor, in which the turbidity of the aqueous solution with respect to the solid content derived from fruits is defined by the shaded area in FIG. 1 of the drawing. 2. A liquid or solid food or drink or seasoning containing the extract according to claim 1. 3. A fresh fruit juice or extract of Rakan fruit with one or more enzymes selected from pectinase enzymes, cellulase enzymes, hemicellulase enzymes, xylanase enzymes, protease enzymes and amylase enzymes. The method for producing an extract according to claim 1, wherein the extract is treated.