JPS63104991A - Improving method for quality of phytic acid - Google Patents
Improving method for quality of phytic acidInfo
- Publication number
- JPS63104991A JPS63104991A JP61247511A JP24751186A JPS63104991A JP S63104991 A JPS63104991 A JP S63104991A JP 61247511 A JP61247511 A JP 61247511A JP 24751186 A JP24751186 A JP 24751186A JP S63104991 A JPS63104991 A JP S63104991A
- Authority
- JP
- Japan
- Prior art keywords
- phytic acid
- cyclodextrin
- quality
- acid
- improving method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 title claims abstract description 30
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 title claims abstract description 28
- 229940068041 phytic acid Drugs 0.000 title claims abstract description 28
- 235000002949 phytic acid Nutrition 0.000 title claims abstract description 28
- 239000000467 phytic acid Substances 0.000 title claims abstract description 28
- 238000000034 method Methods 0.000 title claims description 5
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 15
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 abstract description 2
- 235000019631 acid taste sensations Nutrition 0.000 abstract 1
- 239000013522 chelant Substances 0.000 abstract 1
- 230000002542 deteriorative effect Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 5
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 3
- 238000004649 discoloration prevention Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 239000001116 FEMA 4028 Substances 0.000 description 2
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 2
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 2
- 235000011175 beta-cyclodextrine Nutrition 0.000 description 2
- 229960004853 betadex Drugs 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 229940097362 cyclodextrins Drugs 0.000 description 2
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 2
- 229960000367 inositol Drugs 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 239000012670 alkaline solution Substances 0.000 description 1
- CKMXBZGNNVIXHC-UHFFFAOYSA-L ammonium magnesium phosphate hexahydrate Chemical compound [NH4+].O.O.O.O.O.O.[Mg+2].[O-]P([O-])([O-])=O CKMXBZGNNVIXHC-UHFFFAOYSA-L 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 238000005562 fading Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- -1 hexaphosphoric acid ester Chemical class 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 238000005342 ion exchange Methods 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 229910052567 struvite Inorganic materials 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 238000002834 transmittance Methods 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- General Preparation And Processing Of Foods (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
本発明はフィチン酸の品質改良法に関し、詳しくはフィ
チン酸の着色性および酸味の改良法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for improving the quality of phytic acid, and more particularly to a method for improving the coloring properties and acidity of phytic acid.
フィチン酸は植物体、特に種子中に多く含まれるイノシ
トールのヘキサリン酸エステルであり、キレート形成能
をもち水中の金属イオンを封鎖しうるため水産缶詰のス
トラバイト防止剤、食品の褐変や褪色防止剤として使用
することができる。Phytic acid is a hexaphosphoric acid ester of inositol that is abundantly contained in plants, especially seeds, and has chelate-forming ability and can sequester metal ions in water, so it can be used as a struvite inhibitor in canned seafood, and as an agent to prevent browning and fading in foods. It can be used as
しかしながらフィチン酸は次のような大きな欠点？有す
るため、フィチン酸の食品分野への使用は限定されてい
る。すなわち、フィチン酸そのものが経時的にどんどん
褐変し、非常に取り扱いにくいことおよび強い刺激性の
ある酸味を呈し、食品の味を損なうことである。However, does phytic acid have the following major drawbacks? Therefore, the use of phytic acid in the food field is limited. That is, phytic acid itself gradually turns brown over time, making it extremely difficult to handle and exhibiting a strong irritating sour taste, which impairs the taste of foods.
本発明者等は、フィチン酸のキレート形成能を低下させ
ることなく、フィチン酸そのものの褐変と抑制し、酸味
を低減できれば食品分野で広く使用することができる点
に着眼し１種々の物質について広くスクリーニングを行
なった結果、サイクロデキストリンを添加することでこ
の目的を達成できることを見出し本発明に到達した。The present inventors focused on the fact that if phytic acid itself could be suppressed from browning and its acidity could be reduced without reducing its chelate-forming ability, it could be widely used in the food field. As a result of screening, it was discovered that this objective could be achieved by adding cyclodextrin, and the present invention was achieved.
すなわち本発明は、フィチン酸にサイクロデキストリン
を添加するフィチン酸の品質改良法である。That is, the present invention is a method for improving the quality of phytic acid by adding cyclodextrin to phytic acid.
サイクロデキストリンとは、グルコースがα−１，４ゲ
ルコンド結合で環状に結合したオリゴ糖をいい、デンプ
ンより特定の酵素を用いて製造されている。サイクロデ
キストリンにはグルツース分子が６．７．８個の３種類
のものがあり、それぞれα、β、４−サイクロデキスト
リンと呼ばれている。Cyclodextrin refers to an oligosaccharide in which glucose is cyclically linked through α-1,4 gelondo bonds, and is produced from starch using a specific enzyme. There are three types of cyclodextrins each having 6, 7, and 8 gluten molecules, and they are called α, β, and 4-cyclodextrins, respectively.
本発明のサイクーデキストリンとは、このα、β、トサ
イクロデキストリン あるいはこれらの混ｌ゛物と指す
。The cyclodextrin of the present invention refers to α, β, cyclodextrin, or a mixture thereof.
フィチン酸は、イノシトールのへキサリン酸エステルを
いい、 Ｃａ、Ｍｇ複塩として植物体中、特に種子中に
多量に含まれる化合物である。主として米ヌカから希酸
又はアルカリ溶液で抽出され、Ｃａ 等の金属塩にして
沈澱精製後イオン交換等の処理を経て製造されている。Phytic acid refers to a hexaphosphate ester of inositol, and is a compound that is contained in large amounts in plants, especially seeds, as a Ca, Mg double salt. It is mainly extracted from rice bran with a dilute acid or alkaline solution, converted into a metal salt such as Ca, precipitated and purified, and then produced through treatments such as ion exchange.
純度５０％品が一般に水溶液の形で市販されており、本
発明のフィチン酸としてこれらの市販品と使用すること
ができる。Products with a purity of 50% are generally commercially available in the form of aqueous solutions, and these commercially available products can be used as the phytic acid of the present invention.
本発明におけるサイクロデキストリンの添加量は、フィ
チン酸に対し０．５重量％以上であれば本発明の目的を
達しうるが、１〜１００重量係であることが好ましい。The purpose of the present invention can be achieved if the amount of cyclodextrin added is 0.5% by weight or more based on phytic acid, but it is preferably 1 to 100% by weight.
以下に実施例と挙げて、本発明を更に詳細に説明する。The present invention will be explained in more detail by referring to Examples below.
実施例１． フィチン酸の４”変防止試験フィチン酸の
褐変防止試験
活性炭で脱色した５０％フィチン酸液にβ−サイクロデ
キストリンとそれぞれ１％、３チ、５％、１０チコ添加
し、完全に溶解させた後に５（ｌオープンにて褐変防止
試験を行りた。Example 1. 4" Discoloration prevention test for phytic acid Browning prevention test for phytic acid To a 50% phytic acid solution decolorized with activated carbon, 1%, 3%, 5%, and 10% β-cyclodextrin were added, and after completely dissolving, 5 (A browning prevention test was conducted in open condition.
着色度の測定は吸光度計を用いて、４２０ｎｍの波長に
おける透過率（チ）を測定した。The degree of coloring was measured using an absorbance meter, and the transmittance (Q) at a wavelength of 420 nm was measured.
第１表
実施例２． フィチン酸の酸味低減試験市販の５０チフ
イチン酸溶液（秦野食品工業製）を用いフィチン酸の２
５００ＰＰｍｆｉ度水溶液を調製し、これにサイクロデ
キストリン濃度が第２表に示す各イクロデキストリンを
含む製品）ｆ！：添加して得られた各水溶液について、
官能試験により１０名のパネラ−を用い５段階の評価を
行なった。Table 1 Example 2. Phytic acid acidity reduction test Using a commercially available 50% typhytic acid solution (manufactured by Hadano Foods Co., Ltd.), phytic acid
A 500PPmfi aqueous solution was prepared, and a product containing each cyclodextrin whose cyclodextrin concentration was shown in Table 2) f! :For each aqueous solution obtained by adding,
A sensory test was conducted using 10 panelists to evaluate the results on a 5-level scale.
結果を第２表に示す。 総合評価は１０名のパネラ−の
合計点数で表わしである。The results are shown in Table 2. The overall evaluation is expressed by the total score of 10 panelists.
第２表
実施例３ 食品分野への使用試験
活性炭で脱色した５０チフイチン酸溶液（秦野食品工業
製）９８０Ｆにβ−サイクロデキストリン（日本食品化
工■製）２０１を添加してフィチン酸製剤と調製し、室
温に６チ月保存したもの′５：総重量の０．０５％、０
．１０％。Table 2 Example 3 Test for use in the food field A phytic acid preparation was prepared by adding β-cyclodextrin (manufactured by Nippon Shokuhin Kako) 201 to 50 typhitic acid solution (manufactured by Hadano Foods Co., Ltd.) 980F decolorized with activated carbon. , stored at room temperature for 6 months'5: 0.05% of total weight, 0
．． 10%.
０．５０％になる量添加して白菜の一夜漬を作り、これ
を小袋詰めにして変色防止試験および官能試験を行なっ
た。An amount of 0.50% was added to make Chinese cabbage overnight pickled, which was packed in small bags and subjected to a discoloration prevention test and a sensory test.
比較のためフィチン酸無添加および５０％フィチン齢溶
液を添加した系についても同様にして各試験を行なった
。For comparison, tests were conducted in the same manner on systems without phytic acid and systems with 50% phytic acid solution added.
結果と第３表に示す。官能試験の評価は実施例２と同じ
規準による５段階評価である。The results are shown in Table 3. The evaluation of the sensory test was based on the same criteria as in Example 2, using a 5-level evaluation.
本発明のフィチン酸製剤を使用したものは、変色防止効
果はフィチン酸と同等の効果を有し、官能試験において
は酸味が少なく良好な結果が得られている。Products using the phytic acid preparation of the present invention have a discoloration prevention effect equivalent to that of phytic acid, and have obtained good results in sensory tests with less sourness.
なお、本実施例で使用したフィチン酸製剤は第４表のよ
うな品質を有するものであった。The phytic acid preparation used in this example had the quality shown in Table 4.
第４表Table 4
Claims (1)
酸の品質改良法。A method for improving the quality of phytic acid by adding cyclodextrin to phytic acid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP24751186A JPH0747598B2 (en) | 1986-10-20 | 1986-10-20 | Phytic acid aqueous solution with improved quality |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP24751186A JPH0747598B2 (en) | 1986-10-20 | 1986-10-20 | Phytic acid aqueous solution with improved quality |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63104991A true JPS63104991A (en) | 1988-05-10 |
| JPH0747598B2 JPH0747598B2 (en) | 1995-05-24 |
Family
ID=17164567
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP24751186A Expired - Lifetime JPH0747598B2 (en) | 1986-10-20 | 1986-10-20 | Phytic acid aqueous solution with improved quality |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0747598B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02124894A (en) * | 1988-11-01 | 1990-05-14 | Sanwa Kagaku Kenkyusho Co Ltd | Stabilized phytic acid composition |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5798292A (en) * | 1980-12-09 | 1982-06-18 | Jiyaade:Kk | Powdery phytic acid and its preparation |
| JPS63165390A (en) * | 1987-11-21 | 1988-07-08 | Jiyaade:Kk | Production of powdery phytic acid |
-
1986
- 1986-10-20 JP JP24751186A patent/JPH0747598B2/en not_active Expired - Lifetime
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5798292A (en) * | 1980-12-09 | 1982-06-18 | Jiyaade:Kk | Powdery phytic acid and its preparation |
| JPS63165390A (en) * | 1987-11-21 | 1988-07-08 | Jiyaade:Kk | Production of powdery phytic acid |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02124894A (en) * | 1988-11-01 | 1990-05-14 | Sanwa Kagaku Kenkyusho Co Ltd | Stabilized phytic acid composition |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0747598B2 (en) | 1995-05-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JPH05981B2 (en) | ||
| BR0014492A (en) | Solid sweetener composition, solid or liquid food and drink, and, food and drink or any other sweetened product | |
| Gehman et al. | The chemistry of the sugar-sulfite reaction and its relationship to food problems | |
| JP4464316B2 (en) | Method for suppressing crystallization of tyrosine-containing beverage | |
| JPS63104991A (en) | Improving method for quality of phytic acid | |
| JPH0923860A (en) | Food preservative | |
| JPH09511136A (en) | Dry mixture for color stable liquid compositions | |
| JPH0367571A (en) | Iron component-enriched soft drink | |
| JPH0348786B2 (en) | ||
| JP2003250499A (en) | Method for soaking fish body with vinegar and composed liquid to be used for the same | |
| JPH05284952A (en) | Preservative for table salt-containing transparent seasoning liquid including noodle soup as typical example | |
| JP2000245419A (en) | Functional alkaline earth ionized food additive composition, its production and using method | |
| JPH0638694A (en) | Prepared royal jelly | |
| JP2721828B2 (en) | Food preservatives for preventing discoloration and their preparation | |
| JPH0965851A (en) | Acidic seasoning | |
| WO2015098541A1 (en) | Vinegar-containing cooked rice having sustained/retained sour taste | |
| JP2003018976A (en) | Method of inhibiting meat and meat products from discoloring | |
| JPS63251058A (en) | Preparation of noodles | |
| JPH03284671A (en) | Enhancement of glucosyltransferase-inhibitory activity | |
| JP2857418B2 (en) | Substances that inhibit glucosyltransferase | |
| JPS63267246A (en) | Quality improvement of boiled rice | |
| JPH05982B2 (en) | ||
| JPH0583223B2 (en) | ||
| JPS5849157B2 (en) | How to prevent deterioration of processed foods | |
| JP2002000215A (en) | Method for treating citrus fruit, and citrus fruit having flavor improved by the treatment method |