JPS58129002A - Pectin-like substance - Google Patents

Abstract

PURPOSE:To obtain the titled substance useful as a viscosity builder, for foods, having specific properties, by crushing the bark, leaves, etc. of Cinnamomum burmanii Blume, swelling them with water, centrifuging them, collecting a supernatant liquid, adding ethanol, etc. to it, collecting a precipitate alone. CONSTITUTION:The bark and/or leaves of Cinnamomum burmanii Blume are crushed, swelled with water, centrifuged to give a supernatant liquid, to which ethanol or acetone is added to deposit a precipitate, which is collected alone. If necessary, the precipitate is swelled with water again, homogenized, and dried to give the desired substance soluble in water, weak acid, and alkali, insoluble in orgaic solvents, having 20-10% galacturonic acid content, 80-90% degree of esterification, 6.0-6.5pH in 0.5wt% aqueous solution, >=1,000cp viscosity, showing absorption of infrared absorption spectrum at 3,500-3,200, 2,910-2,890, 1,740- 1,730, 1,620-1,590, 1,450-1,300, and 1,050-990cm<-1>.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to pectin-like substances, more particularly Clnnamo
The present invention relates to a pectin-like substance extracted from the bark and/or leaves of Rnum burmanii Bluffit (scientific name), a method for producing the same, and a food thickener made from the pectin-like substance.

Cinnamomum burmanii referred to in the present invention
It is a type of Blume cinnamon. Commonly known cinnamon bark is Chinese cinnamon (Cinnamomum ca
ssiaBlume).

Ceylon cinnamon ('(:innamomum ceyl)
anicumNees), Japanese cinnamon (Cinn)
amomum 1ure i r 1iNees). Generally speaking, cinnamon refers to cinnamon produced in Ceylon, cinnamon produced in China is referred to as cinnamon, and cinnamon produced in Japan is referred to as cinnamon.

Each of these cinnamon barks has nine different characteristics,
It is commonly used as a flavoring agent in foods.

However, the present inventors have discovered that Cinnamomum burmanii Blume, commonly called Javanese cinnamon.
The bark and/or pulp of Cinnamomum burmanii Blu shows that the powder develops a large amount of viscous substance in the presence of water;
We found that all the things that are noticeable in me IIC were found.

As a result of extracting a viscous substance from the fruit, analyzing it, and conducting various studies on its use in food, the properties of the analysis were found to be hymetquin lubectin (hereinafter simply referred to as "pectin").
However, the present invention was completed based on the knowledge that the thickening effect is extremely pronounced when used in foods.

The gist of the invention completed based on this knowledge is that it is soluble in water, 9 weak acids and alkalis, insoluble in organic solvents, has a galacturonic acid content of 20 to 10%, a degree of esterification of 80 to 90%, and 0.
．． 5-The pH in the aqueous solution is 6.0 to 6.5, the viscosity is 1000 ep or more, and the result of infrared absorption spectroscopy analysis is around 3500 to 3200 cpn-'', 29
Around 10~2890tyx-'.

Around 1740-1730σ4, 1620-1590c
Near rn-', 1450-1300m - resistance, 1050
Clnn exhibiting strong absorption near ~990(?1ll-'
Regarding a pectin-like substance extracted from arMomum burnxani 1B1unae, a method for producing the same, and a food thickener made from the pectin-like substance, the contents of the present invention will be described in detail below.

The uninvented pectin-like substance is Cinnmumbur.
The absorption pattern of the infrared absorption spectrum of the pectin-like substance extracted and produced from P. manii Blume is shown as a solid line in the t-1s1 diagram. The vertical axis is the transmittance (ch)
, the horizontal axis shows the wave number (,, -'). As shown by the solid line in Figure 1111 (near 3500~3200m-', 2910~
2890c11″8 vicinity, 1740~1730es-
'near.

1,620-1,590m-approach, 1,450-1,300 country-
There are strong absorptions near 1 and 1050 to 990cIIM'', a wide range of absorption near 3500 to 32006R'', and absorption near 2910 to 2890cIIM'' and 17
The absorption around 40 to 1730 cys-' is a moderately sharp absorption, the absorption around 1620 to 1590 cns-' is a slightly broad absorption, and the absorption around 1450 to 1300 cm-' is a broad and slightly flat absorption. Ah, and 105
The absorption around 0 to 990 rx-'' forms a broad peak of absorption.

The absorption pattern t1 of the infrared absorption spectrum of the above pectin-like substance is slightly similar to that of pectin extracted and produced from citrus fruits, apples, strawberries, etc. as shown by the broken line in FIG. 1. However, the pectin-like substance of the present invention and the above The compatibility properties measured for pectin are different as shown in Table 1.

Table 1 In Table 1, A...pectin-like substance of the present invention, B...
Commonly used pectin, a... galacturonic acid amount, b... esterification degree, C... bile, d...
Sticky! It is.

Of the measurement results in Table 1 above, c, d, i.e., viscosity and viscosity were performed on 0.5 ml of aqueous solutions of each of the pectin-like substances and pectin. The amount of galacturonic acid was determined by the carbazole-am method, and the degree of esterification was determined by the food-calcodex method. In addition, the viscosity tiBIj
The viscosity was measured using a viscosity needle at a solution temperature of 25°C.

As is clear from Table 1, the pectin-like substance and pectin are significantly different in pH and viscosity, and the effectiveness of the pectin-like substance as a thickener is clearly demonstrated, especially in terms of viscosity. Furthermore, there are also differences in that even if sugar is added to and dissolved in the solution of the pectin-like substance, the viscosity only increases and no clear gel is formed, whereas in the case of pectin, a clear gel is formed.

Cinnamomum burmanii
Although the pectin-like substance extracted from 131um is similar to pectin, it is not necessarily the same substance as pectin. Furthermore, as shown in Table 2, the pectin-like substance has the property of being soluble in water, weak acids, and alkalis, and insoluble in organic solvents.

Table 2 Experimental method: Pectin-like substance (powder) in a solution of 100-
0.1 ft was added and left at room temperature for 1 day with occasional stirring.Hydroxide (hydroxide) +7 um, acetic acid, and hydrochloric acid solutions were Fi and l normal solutions.

Next, an example of the method for extracting and manufacturing the pectin-like substance described above will be described.
rmanii Blume bark and/or expansion. The means for pulverizing is not particularly limited, and may be pulverized by a commonly known pulverizer such as a stamp mill type pulverizer or a high-speed pulverizer. Water is added to the resulting powder to sufficiently swell the powder. The water referred to here is not limited to water at room temperature, and may naturally be cold water or hot water, but hot water is preferable in order to swell the powder in a short time, and the following treatment is required. The same applies to the case of . The above powder is sufficiently swollen, homogenized if necessary, and then centrifuged to collect all the supernatant liquid.The obtained supernatant liquid is added to acetone or ethanol to dehydrate the carcass supernatant liquid. , thereby precipitating the solids in the supernatant. The precipitate is then collected separately to obtain a pectin-like material. If necessary, it is swollen again with water and then homogenized to swell and disperse the precipitate into a solution, and then the solution is dried. Freeze drying is the drying method.

Drying methods generally used for drying solutions, such as drum drying, may be used. In addition, when drying the pectin-like substance swollen and dissolved in water again, dextrin, dexthopone, lactose, cellulose, etc. may be added and mixed before drying.

The above-mentioned method for extracting and producing a pectin-like substance is an example of a pectin-like substance, and it goes without saying that the method is not necessarily limited to this method.

(1) The pectin-like substance obtained by the present invention can be used because it exhibits high viscosity even in a small amount when dissolved, and the pH of the pectin-like substance is 6,0 to 6.
5. Neutral C: It is close, the pectin-like substance is almost tasteless and odorless, and its solution is colorless, and it is obtained from a type of cinnamon, which is conventionally used as a Chinese herbal medicine and flavoring agent, so it is a food product. Considering that it is hygienically safe and that the pectin-like substance has high water retention properties, it can be used as a thickener for many foods.In this case, the pectin-like substance alone can be used as a thickener. May be used as an agent,
In addition, generally known thickeners, such as gums such as locust bingham gum, arabic gum, and guar gum, may also be used in combination with the above-mentioned foods in which the pekden-like substance can be used as a thickener. Specific examples include Kalleuk, V.
These include viscous seasonings such as soups, sauces, dretsung, and mayonnaise, frozen desserts such as ice cream and nyabebut, viscous confectionery such as cream and chocolate, jams, marmalade, and beverages.

In addition, the pectin-like substance has excellent extensibility, and therefore, adding the pectin-like substance to foods makes the texture of the food smooth, and also improves the texture of breads such as jam and marmalade. - In the case of food products that are coated and eaten at ℃, quality improvement effects such as e.g., those with good spreadability ≦Yu can be expected.

Example 1 (1) Cinnamomum burmanll
Crushed Blume Bark (60 mesh passes) 50
0t (1071 liters of diwater) was added, stirred, left to swell for 3 hours, and then homogenized.

(2) Then centrifuge at 10,000 rpm for 5 minutes.

φ) Collect the supernatant in a container.

(About 9 ounces of the obtained supernatant) in 181 acetone is added with stirring to precipitate the viscous material in the supernatant.

(!9 Then, centrifugation [; Therefore, the precipitated viscous substance mentioned above is extracted alone.

(Approximately 5 ml of the obtained viscous substance was added with 5 ml of water, homogenized, and then passed through a 35 mesh sieve.

(7) The obtained liquid was subjected to vacuum freeze-drying to obtain pectin-like substance 20f. Example 2 Use in mayonnaise (raw materials) Egg yolk 13.0 parts by weight Salad oil 70.01 Vinegar 9.01 Sugar 2.0 1 meal
Salt 1. O1 normal spice
1.01 Water 3.0 1 Pectin-like substance obtained in Example 1 0.31 Pectin-like substance was added to water in advance, swelled, and then stirred and dissolved. Mix thoroughly.

Thereafter, the resulting mixture was stirred and emulsified while adding salad oil little by little to obtain mayonnaise.

Example 3 Use in jam (raw materials) Locust fruit 40.0 parts by weight Water
12. ol sugar
60.0 1 citric acid 0
．． 2 #Pectin-like substance obtained in Example 1 0.31
Place locust fruit and 10.0 parts by weight of water in a pot, add sugar while stirring and bring to a boil until the Brix degree is approximately 70I.
; Heat until heated.

Thereafter, while stirring, a pectin-like substance previously dissolved in 1.0 parts by weight of water is added, mixed well, and heating is stopped. While vigorously stirring the resulting mixture, preliminarily add 1.
0 parts by weight 1: Dissolved citric acid was added to obtain locust jam.

[Brief explanation of drawings]

Figure 1 shows the pectin-like substance of the present invention and citrus fruit, sugo,
1 is a drawing showing an infrared absorption spectrum of pectin extracted and produced from locusts, etc. The solid line shows the spectrum of the pectin-like substance of the present invention, and the broken line shows the spectrum of pectin extracted and produced from citrus fruits, apples, locusts, etc. The vertical axis shows the transmittance (S), and the horizontal axis shows the wave number (,, -'). Patent Applicant House Foods Co., Ltd. Agent Fujimichi Written Amendment to Procedural Procedures February 23, 1980 Commissioner of the Patent Office Tsumako Shimada 1, Description of the Case 1982 Patent Application No. 11766 2, Name of the Invention Pectin Similar matter 3. Relationship between the person making the amendment and the case Patent applicant 6. Number of inventions increased by the amendment 0 (1) The scope of claims in the specification is amended as shown in the attached sheet. (2) Page 2, line 19 of the specification; page 3, line 3. Lines 16 and 19; Page 4, lines 1 and 17
~ line 18; page 5, lines 2 to 3; page 7, line 9; page 8, bottom line to page 9, line 1, and page 11, line 15 of "Cinnamomum burmanii" B
15une J ``Cinnamomum bur''
mannii Blume J and auxiliary umbrella. Claims: 1. Soluble in water, weak acids, and alkalis, insoluble in organic solvents, galacturonic acid content of 20 to ion, degree of esterification of 80 to 90%, and pH in o, s-aqueous solution.
is 6.0 to 6.5, viscosity is 1.000 cp or more, and the result of infrared absorption spectroscopy analysis is 3500 to 320.
Around 0α-1, around 2910 to 2890 ai-”,
Around 1740-1730 x-', 1620-1590
Around 51-'. Around 1450~1300cm-'' and 1050~99
05! Clnnamo exhibiting strong absorption near I-'
A pectin-like substance extracted from mutnburmannii Blama. 2. Soluble in water, weak acids, and alkalis, insoluble in organic solvents, galacturonic acid content of 20 to 10, degree of esterification of 80 to 90, and pH in aqueous solution of 0.5.
is 6.0 to 6.5, and the viscosity is 1,000 cp or more,
Results of infrared absorption spectrum analysis 3500-32005
Around 11-”, around 2910-2890cm-”, 1
Around 740-1730 am-”, 1620-159
Around 0cm-”, around 1450 to 13003, around 105
Shows strong absorption in the vicinity of 0 to 990α-1 (:innamomum burmannii Blu
A food thickener made of a pectin-like substance extracted from me. 3 Cinylarnomum burmannii
The bark and/or leaves of 91 um are crushed, water is added to it to make it moist, centrifugation is performed to collect the supernatant, and the obtained supernatant is added to ethanol or acetone to precipitate. A method for producing a pectin-like substance, which comprises collecting the precipitate alone, swelling it again with water if necessary, homogenizing it, and then drying it.

Claims (1)

[Scope of Claims] 1. Soluble in water, weak acids and alkalis, insoluble in organic solvents, has an amount of galacturonic acid of 20 to 10%, a degree of esterification of 80 to 90%, and has a 0.5% content in an aqueous solution. pH
is 6.0 to 6.5, and the viscosity is 1.000 cp or more.
夛、Infrared absorption spectroscopy analysis results 3500-32
00m-', 2910-2890 exa-', 1740-173 G am-', 1620-1
Around 590c. Around 1450-1300G-1 and 1050-990
Clnnamomum exhibiting strong absorption near ex-'
A pectin-like substance extracted from burmanii Blume. 2 Soluble in water, weak acids and alkalis, insoluble in organic solvents, 1:) L galacturonic acid amount is 20-10-, esterification degree is 80-909G, pH in 0.5% aqueous solution is 6.0 ~6.5, if the viscosity is 1,000 cp or more, the result of infrared absorption spectrum analysis is 3500~3
Around 200 cm-', around 2910-289051-', around 1740-1730 cm-', around 1620-1
Around 590cm-', 1450-1300 tym-'
Clnnamonxum burmanii Blam exhibiting strong absorption near 1050-99051-”
A food thickener made of a pectin-like substance extracted from S. 3 Cinnamomum burmanxi Bl
uzne bark and/l or II are crushed, water is added to it to swell it, centrifugation is performed to collect the supernatant, and the obtained supernatant is added to ethanol or acetone. A method for producing a pectin-like substance in which the precipitate is collected individually, swollen again with water if necessary, homogenized, and dried to obtain t41I mold.