JPS6040822B2 - Sweets manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to Momordica grosvenori swingle, a perennial herb of the Cucurbitaceae family.
The present invention relates to a method for producing a sweet product, which comprises adsorbing and removing impurities with a magnesia-based adsorbent, and collecting sweet components from the non-adsorbed portion.

A method for producing sweets from the fruit of Momordica grosvenori swingle, a perennial cucurbit herb, is described in Japanese Patent Application Laid-Open No. 52-83 Moth No. 6, Tokukan Sho 52-143.
This is disclosed in Japanese Patent Application Laid-open No. 257 and Japanese Patent Application Laid-Open No. 53-34966.

In other words, Fmct Gua Mo is a herbal medicine prepared by heat-processing the fruit of Momordeica grosvenori swingle.
modicae) contains, in addition to sugars such as fructose, triterben alcohol glycosides, which have strong sweetness as sweet components, such as fractional C54 day 92024 and Hata 20 (
Hereinafter, it will be referred to as S-4 glycoside.

), C6oH,o20 stages, 2 days 20 (hereinafter referred to as S-5 glycoside) and C66 days, . 2034 (hereinafter referred to as S-
It is called 6-glycoside. ) and other glycosides (hereinafter referred to as sweet glycosides) have been identified. In addition, the method for producing sweets described in these publications involves crushing the berries,
Extraction is performed with a suitable polar solvent such as water, methanol, ethanol, etc. at room temperature or under heating to obtain a brown extract, which is concentrated under reduced pressure to give a blackish brown viscous substance, which is mixed with water. The aqueous layer is diluted with ethyl ether and then washed several times with ethyl acetate, and the aqueous layer is concentrated under reduced pressure to obtain a brown viscous sweetener containing bran and sweet glycosides, or the aqueous layer is heated with activated carbon. After adsorption treatment with pyridine, the aqueous layer is concentrated and dried with pyridine, or the aqueous layer is treated with a synthetic adsorbent such as Rohm &
After adsorption treatment with Amberlite XAD-2 (trade name) manufactured by Haas, it was eluted with ethanol and concentrated to dryness to collect a yellow powdered sweet substance containing mainly sweet rice grains.

However, in conventional production methods, the operation is very complicated, requires large amounts of expensive organic solvents, and requires evaporation of large amounts of water, but removes impurities such as pigments and proteins. As a result, the removal of these substances was insufficient, resulting in only sweets that were colored yellow to blackish brown and had off-tastes and odors.

The present inventors have made extensive studies with the aim of eliminating the drawbacks of these conventional manufacturing methods. As a result, the magnesia-based adsorbent, which has been conventionally used as an adsorbent for lignin, phosphorus, etc., was surprisingly able to adsorb and remove impurities such as pigments and proteins without adsorbing sweet components. They discovered this and completed the present invention.

That is, the present invention involves contacting a magnesia-based adsorbent with a solution containing sweet ingredients and impurities prepared from the fruit of Momordica grosvenori swingle, a perennial herb belonging to the Cucurbitaceae family, and adsorbing and removing the impurities. This is an extremely easy method for producing sweet products containing higher purity sweet ingredients from the non-adsorbed portion.

The magnesia-based adsorbent in the present invention refers to Mg○ or M
It is an inorganic adsorbent mainly composed of g○・kawa 203, which adsorbs impurities such as pigments and proteins without adsorbing sweet ingredients.
Any material that can be removed may be used, for example, if its composition is M treatment.
Magnesia-based adsorbent M-511 (trade name) manufactured by Hokkaido Soda Co., Ltd., which is XA1203/Elbow 20 (X=0 to 0.25), is suitable.

In the present invention, sweet ingredients include brans such as fructose and glucose prepared from the fruit of Momordeica grosvenori swingle, a perennial cucurbit herb, and S-
It refers to sweet glycosides such as 4-glucosides, S-5 glycosides, and S-6 glycosides.

The method for producing sweets of the present invention involves adding a magnesia-based adsorbent to a solution containing a sweet component prepared from the fruit of Momordeica grosvenori swingle, a perennial herb of the Cucurbitaceae family, as well as hybrids such as pigments and proteins. It is sufficient if the unpleasant substance can be adsorbed and removed by contact with the substance, and the sweet component of higher purity can be collected from the non-adsorbed portion. For example, when the extract from Luomangguo is brought into contact with a magnesia-based adsorbent, the impurities contained therein are adsorbed and removed, and sweet components are collected from the non-adsorbed portion with higher purity. In addition, by bringing a magnesia-based adsorbent into contact with a brown aqueous solution prepared by diluting a product such as ``Romo Fruit Soft Extract'' sold by Nippon Shoji Co., Ltd. with warm water, the dyes, proteins, and other substances contained in it can be removed. Adsorb and remove substances, concentrate the non-adsorbed parts,
There are cases where sweet ingredients with higher purity are collected. The solution of the non-adsorbed portion, which adsorbs and removes impurities in this way, is almost colorless to pale yellow and can be used as it is as a liquid sweet.

If necessary, it can be concentrated to make a syrup-like sweetener.
Furthermore, you can freely dry it and make it into a powdered sweetener. The magnesia-based adsorbent adsorbing the hybrid of the present invention can be refreshed by washing with a dilute alkaline aqueous solution, such as dilute ammonia water, dilute alkali hydroxide aqueous solution, dilute alkali metal hydroxide aqueous solution, dilute alkali metal carbonate aqueous solution, etc. It can be easily removed and removed, and can be reused by simply washing with water.

In addition, about 300% of magnesia-based adsorbent that adsorbs impurities is used.
Heating to ~600℃ to burn and remove organic impurities,
It is also possible to regenerate the adsorption capacity of the magnesia-based adsorbent.

As described above, since the magnesia-based adsorbent can be easily regenerated and used repeatedly, it is easy to mass-produce high-purity sweet products from Momordica grosvenori swingle fruit using a relatively small amount.

Further, the method of bringing the magnesia-based adsorbent of the present invention into contact may be a batch method, but if necessary, a continuous method of passing the liquid through the magnesia-based adsorbent packed in a column may be adopted. More specifically, the present invention is described in detail by crushing Luoguo fruit, adding a polar solvent such as hot water to it to obtain a dark brown extract containing a sweet component, and adding a magnesia-based adsorbent to this extract. However, when exposed to the heat after being eaten, impurities such as pigments and proteins are successfully adsorbed to the magnesia-based adsorbent and removed, resulting in decolorization, while sweet ingredients are not adsorbed at all and are almost colorless. A to pale yellow effluent containing sweet components is obtained.

When the solution obtained by removing impurities with a magnesia-based adsorbent is sequentially passed through a column filled with a strongly acidic ion exchange resin (Nippon type) and a weakly basic ion exchange resin (OH type), It is easily desalted and purified without loss due to adsorption of sweet components. This purified solution can be concentrated to obtain a colorless and transparent syrupy sweet without any off-taste or odor, and if necessary, dried and powdered to obtain a white powdery sweet without any off-taste or odor.

In addition, when it is necessary to separate sugars such as fructose and glucose from sweet glycosides among sweet components, a purified solution obtained by removing impurities, decolorizing, and desalting as described above can be used. , synthetic adsorbents such as Amberlite XAD
When the liquid is passed through a column filled with -2, only the sweet-tasting body is adsorbed, and the bran is not adsorbed and flows.

The adsorbed sweet glycosides can be easily eluted by passing a lower alcohol aqueous solution, such as a 50% methanol aqueous solution, through the column, and if this eluted solution is concentrated and dried, it becomes a white powder with no off-taste or odor. Sweets are easily obtained.
As described above, the present invention not only directly obtains sweet products of higher purity by removing a large amount of impurities using a magnesia-based adsorbent, but also enables the use of ion-exchange resins. It facilitates desalination and purification using a synthetic adsorbent, and it also makes it extremely easy to separate bran and sweet glycosides using a synthetic adsorbent, making it possible to mass-produce high-purity sweets from the fruits of Momordeica, Grosvenori, and Swingle. It is suitable for

In addition, the production method of the present invention does not require expensive organic solvents, or hardly any expensive organic solvents, and does not require repeated dilution and concentration, so the production cost is significantly reduced compared to conventional methods. can be done.

The sweeteners produced in this way can be advantageously used alone or in combination with known sweeteners as sweeteners and seasonings in the production of foods and drinks.

In particular, sweeteners containing sweet glycosides such as S-4 glycosides, S-5 glycosides, and S-6 glycosides have a sweetness level that is about 10 to 200 times higher than that of sugar. In addition, the sweet glycosides are difficult to be fermented by oral microorganisms, and are also difficult to digest and absorb, so they can be advantageously used as sweeteners and seasonings in the production of low-cariogenic foods, low-calorie foods, and the like. It can also be advantageously used as a sweetener or flavoring agent in the production of cosmetics such as toothpastes, pastilles, lipsticks, and pharmaceutical products such as mouthwashes, oral powders, tablets, and syrups.

In addition, sweeteners containing the present sweet glycosides can be used for the same medicinal purposes as the herbal medicine Luo Guo, i.e., as a medicine for passion, Junlung, Chisun, cough medicine, etc., such as cough syrup. It can also be freely used in tablets to suppress asthma attacks.

A few examples will be described below. Example 1 50 g of powder obtained by crushing Luo Moguo was mixed with 300 g of hot water.
Time extracted.

The extract was separated, and the resulting Sunbook was further extracted four times with 300 tons of hot water. Combine all extracts and heat this in a furnace.
Approximately 1.4 liters of dark brown furnace liquid was obtained. To this was added a magnesia-based adsorbent M-51150 (trade name, manufactured by Hokkaido Sorenju Shiki Kaisha), and after gradually stirring for 30 minutes, this was filtered to obtain an almost colorless decolorized solution.

This furnace liquor was concentrated to obtain approximately 9.2 hours of a slightly yellow syrup-like sweet material containing bran and sweet glycosides.

This product had a mellow sweet taste with no off-flavor, and its sweetness level was about 1 note that of sugar. Example 2 A decolorizing furnace solution prepared in the same manner as in Example 1 was mixed with acidic ion exchange resin (Amberlite IR-12 eave, H type) 15
0 and weakly basic ion exchange resin (Amberlite mA-930 day type) to obtain a desalted solution, which was concentrated and dried to contain sugars and sweet glycosides. Approximately 2.3 hours of a white powdery sweetener was obtained.

This product had a mellow sweet taste with no off-taste or odor, and its sweetness was approximately 1" moss of sugar.

Example 3 A desalted solution prepared in the same manner as in Example 2 was passed through a glass column packed with 50% of a synthetic adsorbent (Amberlite XAD-7) to remove sweet glycosides contained in the solution. It was adsorbed and the lance solution was allowed to flow out.

This saccharide solution was concentrated and dried to obtain about 2.0 g of a white powdery sweet containing fructose and glucose. Next, 5%/v% ethanol aqueous solution 2 was added to this adsorption column.
The sweet glycosides were extracted by passing 0.00 ml of liquid through the mixture, and the mixture was concentrated and dried to obtain about 0.2 g of a white powdery sweetener containing sweet glycosides.

This product had a mellow sweet taste without any off-taste or odor, and its sweetness was about 150 times that of sugar.

Furthermore, this product was subjected to thin layer chromatography (thin layer, Wako gel plate, developing solvent, ethyl acetate: methanol:
Water = 5:3:1, detection, 50% sulfuric acid atomized and kept at 80qo for 5 minutes) revealed that in addition to S-5 glycosides, small amounts of S-4 glycosides and S-6 glycosides were detected. It was found that it contains glycosides.

In addition, when the mobility of these glycosides is expressed as the ratio R of the migration distance of sweet glycoside to the migration distance of glucose, S-4 glycoside, S-5 glycoside, S-6 glycoside The bodies are R = 1.05, R = 0.82, R = 0.65, respectively.
Met. Example 4 Twenty-five minutes of the product name "Raminato Soft Extract" sold by Nippon Shoji Co., Ltd. was diluted with 300 parts of hot water, and the insoluble portion was separated in a furnace.

The obtained blackish brown furnace liquid was treated with magnesia-based adsorbent M-511 manufactured by Hokkaido Soda Co., Ltd. in the same manner as in Example 1.
The mixture was then desalted and concentrated in the same manner as in Example 2 to obtain a colorless and transparent silabic sweet containing bran and sweet glycosides. This product had a mellow sweet taste without any off-taste or odor, and its sweetness level was about 1 note that of sugar.

Claims (1)

[Claims] 1 Momordeica grosbenori, a perennial herb of the Cucurbitaceae family.
Sweetness characterized by bringing a solution containing sweet ingredients and impurities prepared from Swingle fruit into contact with a magnesia-based adsorbent, adsorbing and removing the impurities, and collecting sweet ingredients from the non-adsorbed portion. How things are manufactured.