JPS59232054A - Preparation of healthy food and drink - Google Patents

Abstract

PURPOSE:To improve water-solubility of rutin without damaging taste and physical properties of food and drink, and to raise stability to light, etc., by including rutin as an enriching agent for food in cyclodextrin, etc. CONSTITUTION:In preparing a food and drink such as chewing gum, biscuit, juice, etc., an inclusion compound of rutin shown by the formula {3,3',4',5,7- pentahydroxyflavone-3-[ 6-0-( 6-deoxy-alpha-1-mannopyranosyl )-B-D-glucopyranoside] trihydrate} and cyclodextrin or a decomposition product of starch containing cyclodextrin (preferably beta-or alpha-cyclodextrin)(preferably a ratio of 1 mole rutin to 2-10 mole cyclodextrin) is added to it. EFFECT:Neither clouding nor precipitation is produced even if the inclusion compound is added to drinks.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing health food and drink products, and more specifically, when producing food and drink products, an inclusion compound of rutin and cyclodextrin or a starch decomposition product containing cyclodextrin is added and used. The present invention relates to a method for producing health food and drink products characterized by the following.

Ruti y (3, 3', 4', 5, 7-Pe
ntahydroxyfla-VOne-3-(6-
0-(6-deoxy-a-1-mannopyr
anosyl ) -B -D -glucopyra
Noside) trihydrate) is a pale yellow, needle-like crystal that was discovered in Rutaceae (Rutaceae), and was later isolated from plants such as buckwheat (Polygonaceae), boxwood (Fabaceae), tobacco leaves, tomatoes, etc. It consists of a structural formula.

Rutin has the effect of strengthening capillaries and is said to be effective in preventing cerebral hemorrhage, radiation damage, and various hemorrhagic diseases, and it is well known that buckwheat, which contains rutin, has been eaten regularly since ancient times as a food that prevents these diseases. It is. Furthermore, this compound is used as an antioxidant because it has an antioxidant effect on foods.

Generally, rutin is isolated and crystallized from the above-mentioned plants using hot water, alcohol, etc., and is commercially available as anhydrous rutin.

As mentioned above, rutin is an extremely useful compound and is thought to be able to be effectively used as a reinforcing agent for foods, but there are serious obstacles to this approach.

That is, rutin is poorly soluble in water and has poor stability against light, etc., so it gradually turns gray if left untreated, making it difficult to use as a food reinforcing agent.

By solving these drawbacks of rutin, it can be used as a reinforcing agent for foods.
It would be truly beneficial if it could be widely used as an antioxidant, and improvements in this respect are also desired in the industry.

As a result of various studies to solve the above problems, the present inventors found that when rutin is clathrated with cyclodextrin, the water solubility of rutin is significantly improved, and its stability against light, etc. The present inventors have discovered that the effects of rutin can be effectively exhibited without impairing the texture or physical properties of the food or drink when added to the production of food products, leading to the completion of the present invention.

That is, the present invention relates to a method of adding a clathrate compound of rutin and cyclodextrin or a cyclodextrin-containing starch decomposition product when producing foods and drinks.

The present invention will be explained in detail below.

In the present invention, first, an inclusion compound of rutin and cyclodextrin or a cyclodextrin-containing starch decomposition product is prepared.

Here, cyclodextrin is a non-reducing dextrin having a crown-shaped structural formula in which 6 to 12 glucose molecules are cyclically bonded through α-1,4-glucoside bonds. a-cyclodextrin consisting of molecules, β-cyclodextrin consisting of 7 molecules,
It is said that γ-cyclodextrin consisting of 8 molecules or a mixture thereof is useful. These cyclodextrins have a crown-shaped structural formula and therefore have a cavity inside the molecule. The inside of this cyclodextrin cavity is in a hydrophobic atmosphere, and the outside of the molecule is hydrophilic. Therefore, a hydrophobic or lipophilic substance or a functional group thereof is incorporated into the molecule cavity to form an clathrate compound. It has the ability to form.

The above-mentioned cyclodextrin or starch decomposition product containing cyclodextrin used in the present invention can be prepared by known methods such as Japanese Patent No. 886583 and Japanese Patent No. 91413.
7, Japanese Patent Publication No. 53-31223, etc., it can be easily prepared. That is, the starch decomposition product containing cyclodextrin is slightly liquefied using, for example, a starch paste or acid or a liquefaction type α-amylase produced by bacteria of the genus Bacillus, and the starch liquefied solution is mixed with Bacillus φ macerans or Bacillus circu. Cyclodextrin-producing enzyme (Cy
clodextring lycosyltransfer
raae).

In addition, cyclodextrin is the above-mentioned cyclodextrin) IJ
α-9β-9r-cyclodextrin can be obtained by separating it from the starch decomposition product containing starch by a known method.

Furthermore, in the present invention, an enzyme that does not or is difficult to degrade cyclodextrin, such as glucoamylase, β-amylase, pullulanase, or bacterial liquefaction α-amylase, is added to the starch decomposition product containing cyclodextrin. It is possible to use the starch saccharified product containing cyclodextrin obtained by acting on the cyclodextrin, and the residual crystal F solution obtained by separating β-cyclodextrin as crystals from the cyclodextrin-containing starch saccharified product.

In the present invention, both the starch decomposition product containing cyclodextrin and the β-9r-cyclodextrin separated from this cyclodextrin-containing starch decomposition product can be used, but a-cyclodextrin For rutin, it is preferable to use β- or γ-cyclodextrin since no effect on improving the water solubility of rutin is observed.

When rutin is included in cyclodextrin, the ratio of rutin and cyclodextrin used is 1 mole of rutin:
Cyclodextrin is 1 to 20 moles, preferably 2 to 1 mole
It is used in a range of 0 mol.

The method for including rutin with cyclodextrin is as follows:
One of the following methods may be used.

(1) Kneading method Approximately 1 to 2 times the amount of water is added to predetermined amounts of cyclodextrin and rutin, kneaded, and then dried to obtain a clathrate compound.

(2) Dissolution method Cyclodextrin is heated and dissolved to a concentration of about 5 to 10%, a predetermined amount of rutin is added thereto, mixed and stirred, cooled, and left as is or dried to obtain a clathrate compound.

(3) Mixed pulverization method Add a predetermined amount of cyclodextrin and rutin in powder form, and pulverize with a high-speed pulverizer to obtain a clathrate compound.

Next, the following experiment was conducted to confirm the effect of improving the water solubility of the inclusion compound of rutin and cyclodextrin used in the present invention.

Example In order to compare the solubility, each sample shown in Table 1 was added to water until it reached supersaturation, and after shaking at room temperature for 40 hours, it was centrifuged at 9,000 r, p, m for 10 minutes. ,
It was diluted appropriately and quantified by absorbance measurement at 352 nm. The results are shown in Table 1.

In the table, the solubility in water (trq/ml) is a value calculated in terms of rutin.

Table 1 Note) Samples A-B were those used in Examples.

For sample F, Multi 210Of was used as it was.

As is clear from Table 1, samples A, B, D, and E of the clathrate compounds used in the present invention have improved solubility compared to the control F, and the effect is particularly significant when γ-cyclodextrin is used. is recognized. Moreover, no effect was observed in sample C using a-cyclodextrin.

As mentioned above, the clathrate compound of rutin and cyclodextrin has significantly improved the solubility of rutin, which was previously poorly soluble in water, so it can be added and used in a state dissolved in water in the production of food and drink products. Furthermore, since cloudiness and precipitation do not occur even when added to beverages, it is possible to effectively impart the physiological effects and physical properties unique to rutin to all foods and beverages.

In the present invention, the clathrate compound of rutin and cyclodextrin prepared as described above is added to food and drink products. In addition to the chewing gum, biscuits, and juice shown in the Examples, the food and drink may be any food or drink that is commonly consumed. Further, as a method of addition, as shown in the examples, it may be directly mixed into the raw materials of food and drink products and stirred, or other conventional mixing methods may be used.

Next, examples of the present invention will be shown. The inclusion compounds of rutin and cyclodextrin used in the examples were appropriately selected from five types (A to E) prepared by the following method.

) Rutin 100f and β-cyclodextrin 206
79 (anhydrous equivalent: 1860 F) was added with water 3513-, mixed at room temperature for 2 hours, and freeze-dried to obtain a rutin:β-cyclodextrin clathrate with a molar ratio of 1:10.

0 Rutin 100F [β-cyclodextrin 3100
5260 mg of water was added to r (2790 f on anhydrous basis), mixed at room temperature for 2 hours, and dried with hot air to obtain a rutin:β-cyclodextrin clathrate with a molar ratio of 1:15.

0 Rutin 100fKa-Cyclodextrin 8939
(Anhydrous equivalent: 795P) 780 ml of K water was added, mixed at room temperature for 2 hours, and freeze-dried to obtain a rutin:α-cyclodextrin clathrate compound with a molar ratio of 1:5.

0 Rutin 109 and γ-cyclodextrino 1192 (
Add 300 - of water to 106 F (anhydrous equivalent) and make 100 at room temperature.
The mixture was mixed for a while and lyophilized to obtain a rutin:r-cyclodextrin clathrate with a molar ratio of 1:5.

■ Rutin 100F and (1 m-, β-9γ- each cyclodextrin-containing starch-decomposed starch syrup (cyclodextrin content 20 g per solid content, a:β:r=1:5:4
, water 25%) to 6460f, mixed at room temperature for 200 hours, freeze-vacuum dried, and prepared Rutin: α-9.
A clathrate of β-1γ-mixed cyclodextrin with a molar ratio of 1:5 was obtained.

□, Example 1 (chewing gum) 30 parts of heated and dissolved gum base, 20 parts of sugar, 20 parts of glucose, 10 parts of starch syrup, 4.5 parts of vitamin C, fragrance (vepermin)) 0
．． 5 parts and 15 parts of sample A of the present invention were sequentially put into a mixer, stirred and kneaded at 40°C for 40 minutes, cut into small rectangular blocks with a block cutter, extruded with an extruder, and further thickened with a rolling mill. It was made into a 1.5-inch sheet. Then, after cooling it, it was cut into medium 101J1. by a cutting machine. Cut into 50 lengths to obtain chewing gum.

The color tone and appearance of the chewing gum obtained are no different from regular products, and when eaten, the texture and
The flavor was also good.

On the other hand, when chewing gum was produced in the same manner by adding 0.7 parts of rutin in place of Sample A of the invention product, the resulting chewing gum had a poor texture and the color tone changed when left. As a result, the product value has significantly decreased.

Example 2 (Biscuit) 30 parts of sugar, 10 parts of shortening, 5 parts of eggs, 2 parts of skim milk powder, and 15 parts of sample A of the present invention were mixed well, and to this was added 12 parts of water, 12 parts of leavening agent, and all-purpose wheat flour. 100
After mixing with a mixer, spread and mold, and make 22
Biscuits were made by roasting in an open air at 0°C.

The color tone and appearance of the obtained biscuit were similar to that of the invention product Sample E.
There was nothing like an additive-free product, and when I ate it, it had good texture and flavor.

On the other hand, in place of the above-mentioned product sample E of the present invention, rutin 1
．． When biscuits were produced in the same manner using 5 parts of the biscuits, the resulting biscuits had a poor texture and the color tone was observed to change when left to stand, resulting in a significant decrease in commercial value.

Example 3 (Juice) Concentrated orange juice IKt (sugar content 50%, acidity 2%), sugar (granulated sugar) 6t, citric acid 100f, orange pace 50-, orange essence 25-, vitamin Cl
Water was added to 0F and sample B of the present invention at 50K.
It was set as g. Next, this was heated to 95°C, immediately cooled, and sealed with a pin to produce 10% orange juice.

The appearance of the obtained orange juice was no different from that of Sample B, an additive-free product of the present invention.

On the other hand, in place of sample B of the present invention, rutin 0.
When orange juice was prepared in the same manner using 3F, cloudiness and precipitation were observed, resulting in a significant decrease in commercial value.

Example 4 80 parts of glucose, 17 parts of sugar, 5 parts of dietary fiber (manufactured by Nihon Shokuhin Kako ■, trade name: Selfa), 0.5 parts of tartaric acid, 0.5 q of baking soda, a small amount of flavoring, and 15 parts of sample A of the present invention. The mixture was blended and compressed into tablets using stearic acid and purified talc in a conventional manner to produce ramune confectionery.

The appearance of the obtained ramune confectionery was no different from that of the additive-free product of the present invention.

On the other hand, in place of sample A of the present invention, rutin 0.5
When ramune confectionery was made in the same manner as above using the same amount, both the texture and color tone were poor.

Patent applicant: Nihon Shokuhin Kako Co., Ltd. 15- 307-

Claims (1)

[Claims] 1. A method for producing health food and drink products, which comprises adding and using an inclusion compound of rutin and cyclodextrin or a cyclodextrin-containing starch decomposition product when producing the food and drink.