WO2008130057A1

WO2008130057A1 - Fenugreek seed having reduced bitter taste, and method for production thereof

Info

Publication number: WO2008130057A1
Application number: PCT/JP2008/057998
Authority: WO
Inventors: Yuki Nakano; Shohei Hoshino; Jinji Shono; Nobuaki Tsuge
Original assignee: House Foods Corporation
Priority date: 2007-04-19
Filing date: 2008-04-18
Publication date: 2008-10-30

Abstract

The object is to produce a fenugreek seed having reduced bitter taste without largely affecting the contents of components other than a bitter component contained in the fenugreek seed. Disclosed is a method for producing a fenugreek seed having reduced bitter taste, which is characterized by reacting an eluate having components of a fenugreek seed eluted therein with β-glucosidase, and then causing the fenugreek seed to absorb the eluate and β-glucosidase. Also disclosed is a food comprising the fenugreek seed.

Description

TECHNICAL FIELD OF THE INVENTION

The present invention relates to fungus Greek seeds having reduced bitterness useful as a spice and a method for producing the same, and to foods using the fungus Greek seeds.

Light

Background technology

Huen Greek is an annual plant of the legume family. The seeds of Huen Greek are contained in curry powder and have long been known as spices.

It is known that the seeds of Hue Greek have a bitter component. Non-patent document 1 discloses that the main component of the bitter taste of feneglique seed is furostanol-type saponin.

Protodioscin has been reported. On the other hand, various kinds of useful ingredients are included in seeds of Huen Greek. For example, Patent Document 1 discloses that 4-hydroxysoloicine (4-OH-Ile) is contained in the seeds of fenugreek. 4-0H-lie is known to be useful for the treatment of insulin resistance (Patent Document 2).

An old method for removing the bitterness component in the seeds of FN is to immerse the seeds of FN in the water by repeating the operation of immersing the FN in the water and replacing the water. This is a method of reducing bitterness. However, this method has a major drawback in that both ingredients other than bitterness (particularly 4-OH-Ile, which is said to be a functional ingredient) are lost together. As a method of reducing the savorin compound, which is a bitter component of white asparagus and palmyra pear, a method in which -darcosidase is allowed to act has been proposed (Non-Patent Documents 2 and 3). However, Non-Patent Document 2 does not mention that only the bitter taste is removed while maintaining the form of the plant or part of the plant and maintaining the functional component. In addition, Feravelif ヱ rin, which is a bitter component of palmilla palm described in Non-Patent Document 3, has a structure different from that of the seeds of fenugreek seeds, so whether bitterness of fenugreek seeds can be removed. Is understood from the description of Non-Patent Document 3. I can't.

Patent Document 1 US Patent Application Publication No. 2004Z0009247

Patent Literature 2 Special Table 2003- 508435

Non-Patent Document 1 1999 Japan Spice Research Group Presentation “Fuen Greek Bitter Main Component (Masamura)”

Non-Patent Document 2 Agric. Biol. Chem., 41 (1), 1-8, 1977 "Isolation and Structure of Furostanol Saponin in Asparagus Edible Shoots J

Non-Patent Document 3 J Sci Food Agric 1994, 65, 185-189 ("Studies on the Bitter Principle and Debittering of Palmyrah Fruit Pulp") Disclosure of the Invention

It is an object of the present invention to obtain a fin greek seed with reduced bitterness without greatly changing components other than the bitter taste component contained in the fin greek seed. Another object of the present invention is to provide a food using the above-mentioned fenugreek seed.

The present inventors have surprisingly found that the bitter taste of fenugreek seeds is reduced by acting -darcosidase on the eluate obtained by eluting the components of fenugreek seeds in water. In addition, the fungus Greek seeds were eluted from the fenugreek seeds by absorbing the eluate and 3-dalcosidase.

It was found that water-soluble useful ingredients such as 4-0Η-lie are hardly lost. More specifically, at the time of filing this application, it is considered that the bitter taste component contained in the seeds of feneglique seeds is mainly composed of Protodioscin, which is a furostanol type saponin (Non-patent Document 1). Although the scope of the present invention is not limited, the mechanism of bitterness reduction is due to the loss of bitterness caused by the degradation of savonin compounds, which are bitterness components contained in the eluate, by -dalcosidase. It is estimated to be. The eluate contains water-soluble useful components such as 4-0H-lie in addition to the bitter component, but these useful components are not substantially decomposed by the treatment with -darcosidase. By returning the eluate to the seed using the water absorption power of the seed itself, it is possible to produce fenugreek seeds that substantially retain useful ingredients while reducing bitterness. The present inventors have found that Based on these findings, the present inventors have completed the following invention.

(1) adding water to the fungus Greek seeds to elute the components of the fenugreek seeds, adding β-darcosidase, and absorbing the components and the S-darcosidase into the fenugreek seeds. A method for producing fenugreek seeds characterized by reduced bitterness.

(2) water is added to the fenugreek seeds to form a mixture, and the components of the fenugreek seeds are eluted in the water in the mixture, and the eluate obtained by eluting the components into the water in the mixture (3) The method according to (1), wherein j3 -dalcosidase is added to the seed, and the eluate and β-darcosidase in the eluate are absorbed by the fenugreek seeds.

(3) adding water to the seeds and soaking in the water, and eluting the components of the seeds of the fin greek into the water; separating the eluate obtained by eluting the components into the water and the seeds of the seeds of fungus; The method according to (1), wherein e-darcosidase is added to the eluted eluate, and the fenugreek seeds are absorbed with the eluate and -darcosidase in the eluate.

(4) The process according to any one of (1) to (3), characterized in that the step of eluting the components of the seeds of finnegreek is a step of heating the mixture obtained by adding water to the seeds of fenugreek seeds. the method of.

(5) The step of adding / 3 -darcosidase is a step of adding j3 -darcosidase to the eluate or adding it to fenugreek seeds and / or water in advance. The method according to any one of 3).

(6) The method according to any one of (1) to (3), wherein the amount of the water is 30 to 600 parts by weight with respect to 100 parts by weight of the fenugreek seeds.

(7) The method according to any one of (1) to (3), wherein the amount of the water is 60 to 400 parts by weight with respect to 100 parts by weight of the fenugreek seeds.

(8) The method according to any one of (1) to (3), further comprising drying the fenugreek seed that has absorbed the eluate and β-darcosidase after acting with -darcosidase. (9) The method according to any one of (1) to (3), further comprising inactivating the 3-darcosidase after acting.

(10) A food comprising, as a raw material, seeds of fin Greek produced by the method according to any one of (1) to (9). This specification includes the contents described in the specification and Z or drawings of Japanese Patent Application No. 2007-274021 and Japanese Patent Application No. 2007-110570, which are the basis of the priority of the present application. Brief description of the drawings.

Figure 1A shows a photograph of a cross-section of a fenugreek seed.

Fig. 1B shows a schematic diagram of the cross-sectional structure of fungus seed.

FIG. 2 is a photograph showing the results of Example 3.

FIG. 3 is a photograph of the appearance of untreated seeds, seeds of Example 5, and seeds of Example 4.

FIG. 4 is a photograph showing the result of staining in Example 8 (result of spot staining of a seed extract with a water content of 30 parts by weight).

FIG. 5 is a photograph showing the result of staining in Example 12.

FIG. 6 is a photograph showing the result of staining in Example 13. BEST MODE FOR CARRYING OUT THE INVENTION

1. Funugreek seeds

The fenugreek seed used as a raw material in the present invention is a seed that has not been pulverized. It also includes germinated seeds that have sprouted after immersion. Fig. 1A shows a photograph of a cross section of a fenugreek seed, and Fig. 1B shows a schematic diagram of the cross-sectional structure. As shown in FIG. 1B, the fenugreek seed has a structure having a cotyledon in the center, a layer mainly composed of galactomannan around the cotyledon, and a seed coat covering the periphery of the galactomannan layer.

There is no particular limitation on the moisture content of the Hue Greek seed to be used, but 8-12% by mass A degree is preferred, and about 10% by weight is most preferred.

2. Seeds and eluate of huen Greek

In the method of the present invention, water is added to the fenugreek seeds to elute the components of the fenugreek seeds (saponin, etc.), / 3-Darcosidase is added, and the above-mentioned components and the β-darcosidase are added to the fenugreek seeds. It is characterized by being absorbed by seeds. The method of the present invention also comprises adding water to the fenugreek seeds to elute the components of the above-mentioned fenugreek seeds (such as saponin), allowing β-darcosidase to act on the eluted components, and after the action, -Darcosidase is absorbed in the seeds of the hugnolique.

The amount of water absorbed by Funugreek seeds is more than three times that of Huengreek seeds. By using this amount of absorption, the components of Phenogreek seeds and β-Dalcosidase after the action of β-Darcosidase in the form of eluate are used to make It is absorbed. There are two specific methods, and each method is described below. The first method is to form water by adding water to the seeds of fenugreek, eluting the components of the seeds of fenugreek seeds into the water in the mixture, and eluting the components into the water in the mixture. -Dalcosidase is added to the eluate; and the eluate and j3-darcosidase in the eluate are absorbed by the fenugreek species.

In another embodiment of the method, water is added to the fenugreek seeds to form a mixture, and the components of the fungus Greek seeds are eluted in the water in the mixture, and the components are eluted in the water in the mixture. In this method, -darcosidase is allowed to act on the eluate thus prepared, and after the action, the eluate and β-darcosidase in the eluate are absorbed into the seeds.

In the second method, water is added to and soaked in the funnel seeds, and the components of the funnel seeds are eluted in the water, and the eluate obtained by eluting the components into the water and the fungus seeds are separated. -Darcosinease is added to the separated eluate, and the fungus Greek seeds absorb the eluate and] 3-darcosidase in the eluate.

Another embodiment of this method comprises adding water soaked to the seeds of the fin Greek, The component of Fuyungreek seed is eluted in the water, the eluate obtained by eluting the component in the water and the fenugreek seed are separated, and β-dalcosidase is allowed to act on the separated eluate. This is a method in which the eluate and 3-darcosidase in the eluate are absorbed by the fenugreek seeds.

In these methods, the components of the fenugreek seeds are eluted in the water quickly, and the absorption of the water into the fenugreek seeds takes a long time. Therefore, using the time difference, the elution components are treated with the enzyme treatment to reduce the bitterness. The technology uses that the liquid can be recovered by absorbing it into the seeds. For recovery, the eluate from which the above components are eluted and j3 -darcosidase are recovered by utilizing the absorbency of the above-mentioned seeds of phenol. When active J3 -dalcosidase is recovered in the seeds of fenugreek, the bitterness component in the seeds of fenugreek that could not be eluted will be treated with the / 3 -dalcosidase to further reduce the bitterness.

To make β-Dalcosidase act on Phenogreek seeds, add 13-Dalcosidase to the water to be added, or add water and then add β-Dalcosidase and mix with β-Dalcosidase. And there is a method of allowing 8-darcosidase to act.

Huengreek seeds can absorb and retain a large amount of water, mainly in the galactmannan layer. ,

In the first method, water is added to the Huen Greek seed to form a mixture, and the fungus Greek seed components are eluted into the water in the mixture. At this time, depending on the amount of water, a certain amount of water is absorbed into the inside of the seeds, and the water that has not been absorbed is present outside the seeds (when the amount of water is relatively large). And almost all of the water is absorbed inside the fungus seed (if the amount of water is relatively small). In the case of the former, the eluate of the components of the seeds of FN is present both inside and outside the seed. In the latter case, most of the eluate of the components of the seeds of Phine Greek is present inside the seeds.

The first method encompasses both of these conditions. The amount of water in the first method is not particularly limited as long as it is 30 parts by weight or more with respect to 100 parts by weight of the fenugreek seed, but it is used when it becomes 1000 parts by weight or more) 3-Darkosida The amount of the case will increase. In consideration of this, water of 30 to 1000 parts by weight (preferably 30 to 600 parts by weight, more preferably 60 to 400 parts by weight, more preferably 200 to 300 parts by weight) is used per 100 parts by weight of the seeds of fenegly. The amount can be illustrated. In particular, when the amount of water is preferably 30 to 500 parts by weight, more preferably 200 to 300 parts by weight as described above, it is suitable for adopting a method in which almost all of the water is absorbed into the seeds of the fin Greek. is there.

In the second method, water is added to the seeds and soaked in the seeds, so that a certain amount of water is absorbed inside the seeds and the water that has not been absorbed exists outside the seeds. It becomes. The amount of water in the second method is 30 to 1000 parts by weight (preferably 30 to 600 parts by weight, more preferably 300 to 700 parts by weight, still more preferably 300 to 600 parts by weight) with respect to 100 parts by weight of the fenugreek seeds. The amount of water can be exemplified.

The method for eluting the components (including the bitter component) of the seeds of Phine Greek is mainly a method of eluting the bitter components in the water by holding the mixture of the seeds of water and the seeds for a long time at around room temperature, and And the bitter component is eluted in water in a relatively short time, for example, it is preferable to heat at 80 to 100 ° C. for 1 to 20 minutes, and this makes j3 -Dalcosidase The bitterness reduction by an effect | action can be performed effectively. In addition, the heating produces advantageous effects such as the suppression of the occurrence of peculiar blue odor due to the inactivation of the enzyme of fenugreek seeds and sterilization. In addition, the amount of the mixture after heating is preferably adjusted to 120 to 600 parts by weight (preferably 200 to 400 parts by weight) with respect to 100 parts by weight of the mixed phenolic seeds.

In addition, it is preferable that the stirring of the seeds in the water is weak enough to change the seeds up and down. This is because if the agitation is performed strongly, the seeds may be destroyed and the appearance may deteriorate.

3. / 3-g / recosidase

The 3-darcosidase used in the present invention is not particularly limited, such as microbial origin or plant origin, but the use of microbial origin is more effective in enzyme activity and substrate compatibility. From the point of view, the microorganism is Trichoderma reesei (Trichoderma reesei RUT-C30 (ATCC No. 56765), Trichoderraa reesei QM9414 (ATCC No. 26921))). Examples of plant-derived substances include -dalcosidase derived from an armand.

In addition to purified -darcosidase, an enzyme preparation containing β-glucosidase can also be used as 3-darcosidase. Examples of enzyme preparations include Multect BGL derived from microorganisms, SPEZYME CP (Di ヱ nencore Kyowa), and Naringinase (Tanabe Seiyaku). Multifect BGL and SPEZYME CP (Dienencore Kyowa) are liquid enzyme preparations, and naringinase is a powdery enzyme preparation. The enzyme preparation preferably contains dietary fiber-degrading enzymes such as mannanase in addition to -darcosidase. The dietary fiber degrading enzyme may be a cellulase.

The amount of β-glucosidase added is not particularly limited. For example, when SPEZYME CP is used as a / 3-glucosidase-containing enzyme preparation, 0.001 ml to 20 ml is preferably added to 20 g of fenugreek seed. In addition, when SPEZYME CP is used as an enzyme preparation containing -darcosidase, 0.001 ml to 20 ml may be added to lgung seeds lg.

4. Enzymatic reaction

The method of the present invention is further subjected to -darcosidase action, preferably followed by drying.

First, in the first method, / 3 -darcosidase is contained in a mixture of fenugreek seeds and eluate, which can be obtained by immersing the fenugreek seeds in water, and the -dalcosidase is a bitter component (saponin compound). Act on eluate containing. As the method of action, it is possible to employ a method of adding; 8-darcosidase to the eluate, or adding it to fenugreek seeds and straw or water in advance. For example, when _darcosidase is added to the eluate, darcosidase is allowed to act on the eluate from which a large amount of the components of the seeds of fin Greek are eluted. In addition, when β-darcosidase is added to the seeds of fenugreek seeds and / or water in advance, the components of fenugreek seeds are eluted in water to which j8-darcosidase has been added; 13-Darkosida before adding water to the seeds of FN, before the components of FN Also included in the present invention is a method in which -dalcosidase is allowed to act while eluting the components of fenugreek seeds by adding lyase.

In addition to the bitter component, the eluate contains various water-soluble components, such as 4-hydroxyisoicine (hereinafter referred to as 4-0Ηisoleucine), which is contained in the eluate by β-darcosidase. Bitter components (saponin compounds) are degraded, but other water-soluble components are not degraded. Then, the eluate and jS-dalcosidase are absorbed by the seeds of fungus and dried if necessary. In the case of drying, the entire mixture after j3 -darcosidase action may be subjected to drying, or from the mixture after the action of 3 -darcosidase, fenugreek seeds that have absorbed eluate and β-glucosidase, and fenugreek The eluate present outside the leaked seeds may be separated, and the separated fenugreek seeds may be subjected to drying. Alternatively, the dried fin Greek seeds are immersed in the separated eluate and absorbed by the fenugreek seeds, and then dried. By repeating this, it is possible to absorb almost all the water-soluble components of the seeds of fungus seed. Alternatively, as described above, there is a method of reducing the amount of water to be added so that no eluate is present outside the fungus seed.

Next, in the second method, after soaking the fenugreek seeds, the fenugreek seeds that have absorbed water and the eluate (immersion liquid) are separated, and 3-dalcosidase is added to the separated eluate to act. Then, the bitterness component (saponin compound) in the eluate is decomposed, and then the eluate after the action of / 3 -dalcosidase and the separated fenugreek seed are mixed again, and the eluate is absorbed by the seeds. This is a drying method if necessary. This method has the advantage that the appearance of the seed is not easily impaired. The means for separation is not particularly limited. As a method of mixing the eluate after the action of dalcosidase and the fenugreek seed, there is a method of immersing the fenugreek seed in the eluate and allowing the fenugreek seed to absorb the eluate. In this method, it is not necessary to use all the eluate for absorption. For example, the seeds of Fuyung Greek were immersed in the eluate after the operation of / 3-Darcosidase, held for a certain period of time to absorb the eluate into the seed, and the eluate that was not absorbed by the seed was discarded and the immersion liquid was absorbed. The seed may be subjected to drying. Also, do not discard the eluate that was not absorbed by the seeds. In addition, a method may be employed in which the dried fenguele seeds are re-immersed in the remaining eluate that has not been absorbed, absorbed into the fenguele seeds, and then dried. In order to increase the amount of eluate absorbed by the seeds, it is desirable that the water absorption step is performed under conditions of 45 ° C to 55 ° C.

In either case of the first method or the second method, the enzyme reaction is preferably performed at 25 to 60 ° C. When the temperature exceeds 60 ° C, the activity of] 3-Dalcosidase may decrease. The pH during the reaction is preferably the optimum pH of the enzyme. Since the optimum pH varies depending on the temperature, it is preferable to set the pH appropriately according to the temperature conditions.

It is preferable to inactivate the enzyme that has achieved the target function by heating in order to avoid other effects. This deactivation is preferably performed at a temperature of 90 ° C. or lower. For example, a condition of heating at 90 ° C. for 15 minutes can be given. In addition, it is preferable to carry out the heat inactivation of the enzyme before the drying treatment.

As a drying method, it is preferable to use a hot air drying method. The temperature of the hot air is 55 ° C to 90 ° C. Alternatively, a lyophilization method can be used as a drying method. As a standard of the moisture content after drying, the moisture content is 12% by mass or less, preferably 2 to 10% by mass.

5. Application

It is suitable for food applications similar to other beans, such as millet grains, miso mash, and other ingredients. In addition, it can be used as a spice in powder form, as a mixed spice by mixing with various spices, or as a health ingredient by extracting an extract as it is or as a powder.

[Example 1]

Removal of bitterness of seeds by heating and measurement of 4-0H isoleucine

(Preparation of bitterness-reduced seeds)

120 g of water was boiled in a pan, then 20 g of Fuen Greek seed (India) was added and heated in boiling water for 5 minutes, and then the amount of water was finely adjusted so that the weight of the heated mixture was 69 g. After addition of water, 1.9 ml of SPEZYME CP (Dienencore Kyowa) was added. After adding SPEZYME CP, it was incubated in a constant temperature bath at 35 ° C for 3 hours. During incubation, The contents were stirred every 1 hour with Patella. After incubation, the seeds removed from the soaking solution were heated in an autoclave at 90 ° C for 15 minutes to inactivate SPEZYME CP, cooled, and subjected to hot-air drying at 60 ° C for 2.5 hours.

(Degree of seed water absorption)

In this operation, the seeds absorbed 80% of the added water.

(Sensory evaluation of bitterness)

10 g (dry weight) of the obtained seeds were added to 1 go of white rice and cooked. As a control, 10g of untreated fenugreek seeds were added to 1go white rice and cooked. Five seeds were taken from each cooked rice with seeds and subjected to sensory evaluation. The panel was composed of five people, and the bitterness intensity of the treatment group with respect to the bitterness of the control was evaluated by a two-point comparison method. As a result, all five panelists judged that the bitterness intensity of the treatment area was strong. This result was significantly different from the 2-point comparison method with a risk rate of 0.1%.

(Change in appearance)

When treated under these conditions, the appearance of the seeds was not significantly impaired. (Analysis of 4-OH-Ile)

70 from enzyme-treated seeds. /. 4-0H-lie was extracted with ethanol. For comparison, untreated seeds were ground in 70% ethanol and 4-OH-lie was extracted. The extract was measured using HPLC (Agilent 1100 Series 1100HPLC) manufactured by Agilent in accordance with the analysis method for free amino acids, and the results shown in Table 1 were obtained. There was no significant change in the amount of 4-OH-Ile. won.

table 1

Analytical value of 4-OH isoleucine in fenugreek seed (wt%)

[Example 2] Seed bitterness removal

(Preparation of bitterness-reduced seeds)

Two bottles of 58 g of tap water and 20 g of seeds were prepared. To one side, 1.9 ml of SPEZYME CP was added.

The mixture was stirred with a spatula and immersed in a constant temperature bath at 25 ° C. After soaking for 47 hours, the seeds absorbed 80% of the added water.

(Sensory evaluation of bitterness)

Using the seeds soaked in the same manner without adding enzyme as a control, 3 seeds after soaking were included in the mouth, and the bitterness of the treated area was evaluated. The panel is 10 people, considering the order effect,

Five were tested first from the control, and the other five were tested from the enzyme treatment. The bitterness intensity of the treated area against the bitterness of the control was evaluated, and the criterion for reducing bitterness was that the bitterness intensity was significantly lower at a risk rate of 5% than the control by the two-point comparison method. As a result, 9 out of 10 people judged that the bitterness of the treatment area was weak. A two-point comparison method showed a significant difference with a risk rate of 5%.

[Example 3]

Confirmation of elution of saponin during immersion

Two 20 g of fenugreek seeds were prepared, and on one side, 4.1 ml of distilled water was added as an enzyme treatment section, and then 1.9 ml of the enzyme SPEZYME CP was added and mixed. To the other side, 6 ml of distilled water was added as an enzyme-untreated section. Then leave each sample at 35 ° C,

After 45 minutes, each sample was sampled, and the degree of saponin dissolution was confirmed by sensory and TLC. Confirmation by TLC means that a solution containing furostanol saponin is spotted 1 z 1 on a TLC plate (Silica gel 60F245, Merck 1. 05715)

Perform by staining with Ehrlich reagent. The Ehrlich reagent was prepared by adding 80 ml of ethanol to 20 ml of 12N hydrochloric acid and adding 2 g of dimethylaminobenzaldehyde. The reagent stains furostanol-type saponin in red; and does not stain when the saponin is degraded and reduced by 3 dalcosidase. In sensory sense, the enzyme-untreated group had a bitter taste, but the enzyme-treated group had no bitter taste. In the TLC results shown in Fig. 2, elution of saponin was confirmed in the enzyme-untreated section, but slight elution of saponin was confirmed in the enzyme-treated section. For this reason, saponin in the enzyme treatment zone Although there was elution, the saponin was degraded by the enzyme SPEZYME CP, so it seems that the sensory bitterness was not felt.

[Example 4]

Removal of bitterness of seeds with a device to increase the water absorption rate of the immersion liquid

(Preparation of bitterness-reduced seeds)

120 g of water was boiled in a pan, then 20 g of Fuen Greek seed (India) was added, heated in boiling water for 5 minutes, and the amount of water was finely adjusted so that the weight of the heated mixture was 73 g. After water addition, 1.9 ml of SPEZYME CP (Dienencore Kyowa) was added. After addition of SPEZYME CP, incubation was performed for 6 hours in a constant temperature water bath at 35 ° C. During the incubation, the contents were stirred with a spatula every hour. After incubation at 35 ° C, incubation was performed in a 45 ° C constant temperature bath for 1 hour, and then the remaining liquid portion that was not absorbed by the seeds was removed. The seeds taken out from the immersion liquid were heated in an autoclave at 90 ° C for 15 minutes to inactivate SPEZYME CP, cooled, and dried with hot air at 60 ° C for 2.5 hours.

(Degree of seed water absorption)

In this operation, the seeds absorbed 90% of the added water.

(Sensory evaluation of bitterness)

9 g (dry weight) of the seeds obtained was added to 2 g of white rice and cooked. As a control, 9 g of untreated fenugreek seeds were added to 2 g of white rice and cooked. Weighed 1.7 g of cooked rice with seeds (6 seeds included) and used for sensory evaluation. The panel was set to five people, and the bitterness intensity of the treatment area relative to the bitterness of the control was evaluated by a two-point comparison method. The criterion for reducing bitterness was that the bitterness intensity was significantly lower at a risk rate of 5% than the control. . As a result, all five panelists judged that the bitterness intensity of the treatment area was low. This result was significantly different from the 2-point comparison method with a risk rate of 0.1%.

[Example 5]

Reduced bitterness of seeds with measures to suppress deterioration of appearance

(Preparation of bitterness-reduced seeds)

120 g of water was boiled in a pan, then 20 g of Fuen Greek seed (India) was added and heated in boiling water for 5 minutes. After cooling, the liquid part was separated into 16 ml and water-absorbing seeds 48 g, and the seeds were stored in the refrigerator until the water absorption process. Then, in the resulting liquid part SPEZYME CP (Jinencore Kyowa) was added in an amount of 1, 9 ml and incubated for 6 hours in a constant temperature water bath at 55 ° C. Then, as a water absorption step, the seeds that had been stored in the refrigerator were added to the enzyme-treated solution, and incubated for 1 hour in a constant temperature water bath at 45 ° C, and then the remaining liquid portion that was not absorbed by the seeds was removed. After the water absorption, the seeds were steam-heated at 90 ° C for 15 minutes to inactivate SPEZYME CP. The obtained seeds were cooled and then dried with hot air at 60 ° C for 2.5 hours.

(Result)

The bitterness and appearance of untreated seeds, seeds of Example 5 and seeds of Example 4 were compared. In the bitterness evaluation, untreated seeds, seeds of Example 5 and seeds of Example 4 were ordered in the order of strong bitterness.

As shown in the appearance photograph shown in FIG. 3, the seed of Example 5 was closer to the untreated seed than the seed of Example 4.

[Example 6]

Treated with -darcosidase from Naringinas and almonds

After adding 20 g of fenugreek seeds to 120 g of boiling water and heating for 5 minutes, water was added while cooling to make the total amount 67 g, and the seeds and water were divided into 12.5 g each.

After 12.5 g of the above was adjusted to pH 4.5 with 1 N hydrochloric acid, 2.5 g of naringinase was added to the water portion and allowed to stand at 70 ° C. for 24 hours. Separately from this, all the procedures were the same as above except that 67.5 mg of almond-derived 3-darcosidase was added instead of naringinase and pH was not adjusted. Both sides also set up untreated zones.

As a result, both naringinase treatment and] 3-darcosidase treatment clearly reduced bitterness compared to the untreated group. In addition, there was no significant change in the appearance of both Naringhi ^: ze treatment and β-darcosidase treatment. The absorption rate of the eluate was 84% naringinase-treated and 100% -dalcosidase-treated, and all or most of the eluate was absorbed by the fenugreek seeds.

[Example 7]

Difference in bitterness reduction effect due to difference in enzyme addition amount Sample 1:

20 g of FN Greek seeds were added to 120 g of boiling water and heated for 5 minutes. Thereafter, distilled water was added so that the total weight of the above-mentioned Huen Greek seed and boiling water was 69 g, and the enzyme SPEZYME CPlOO ii 1 diluted 100 times was added and mixed, and allowed to stand at 35 ° C. for 5 days. Sample 2:

The procedure was the same as for Sample 1 except that the enzyme SPEZYME CPlOO / i 1 diluted 10-fold was added and the mixture was allowed to stand at 35 ° C for 2 days.

Samp / Les 3:

The procedure was the same as that for sample 1 except that the enzyme SPEZYME CP 100 1 was added and the mixture was allowed to stand at 35 ° C for 2 days.

Sample 4:

The procedure was the same as for sample 1 except that the weight of the seeds and boiling water was adjusted to 51 g, the enzyme SPEZYME CP20 ml was added, and the mixture was allowed to stand at 35 ° C for 3 hours.

Comparison sample:

The procedure was the same as that for sample 1 except that the weight of the seeds and boiling water was 71 g and that the enzyme SPEZYME CP was not added.

As a result of confirming the bitterness of the above 4 samples and the comparative sample, all of the above 4 samples clearly had less bitterness than the comparative sample. There was no significant change in appearance. In addition, the absorption rate of the eluate was 11, 10 μ1, 100 1, and 100% when the enzyme SPEZYME CP was untreated, and the absorption rate was approximately 47% when the enzyme SPEZYME CP was 20 ml.

[Example 8]

Confirmation of effect of 30 parts by weight and 60 parts by weight of water for 100 parts by weight of Huen Greek 30 parts by weight of water:

4. 20 g of fenugreek seeds were added with 4. lg of water, 1.9 ml of the enzyme SPEZYME CP was added and mixed, and the mixture was allowed to stand at 35 ° C for 72 hours. During this time, some of the Greek seeds were collected and evaluated at 3 and 72 hours. 6g of water was added to 20g of Fengreek, and the product was allowed to stand under the same conditions as an untreated product. Water content 60 parts by weight:

To 20 g of fenugreek seeds, 10. lg of water was added, 1.9 ml of the enzyme SPEZYME CP was added and mixed, and the mixture was allowed to stand at 35 ° C for 72 hours. During this time, some of the Greek seeds were collected and evaluated at 3 and 72 hours. 12g of water was added to 20g of Fengreek, and the product was allowed to stand under the same conditions as an untreated product.

The enzyme-treated fenugreek seeds that were allowed to stand for 3 hours (water content 30 parts by weight and water content 60 parts by weight) had a bitter taste-reducing effect that was difficult to distinguish sensuously compared to untreated fenugreek seeds. When left standing for a while, enzyme-treated fenugreek seeds (water content of 30 parts by weight and water content of 60 parts by weight) were clearly less bitter than untreated fenugreek seeds.

Next, the saponins in the seeds of Huen Greek were confirmed. First, take 20 seeds after standing for 3 hours and 72 hours, and add 2 ml of methanol to the TLC plate (Silica gel 60F245, Merck 1. 05715). After forming a spot, it was stained with Ehrlich reagent. The results are shown in Fig. 4. As a result, at 3 hours after standing, spots were stained for both 30 parts by weight and 60 parts by weight, and frostanol-type saponin remained, but after 72 hours, the seed extract of the enzyme-treated product was removed. The spots were hardly stained, and it was judged that no furostanol-type saponin remained. On the other hand, the untreated product did not change in dyeing degree even after 72 hours.

In addition, when the amount of water added was 30 parts by weight and the amount of water added was 60 parts by weight, the effect of reducing the bitterness was better when the amount of water added was 60 parts by weight. There was no significant change in appearance. The absorption rate of the eluate was 100% for all samples. That is, almost all of the added water was absorbed by standing for 3 hours, but the bitterness was not reduced, but the bitterness was clearly reduced after 72 hours. It can be said that the enzyme SPEZYME CP was also absorbed in the seeds of the fungus, as the enzyme SPEZYME CP was absorbed along with the absorption of the added water.

[Example 9]

Confirmation of bitterness reduction at 400 parts by weight of water

Add 20g of FN Greek seeds 78.lg of water and 9ml of enzyme SPEZYME CP1.9 and mix at 35 ° C And allowed to stand for 24 hours to obtain an enzyme-treated section. Separately, 80 g of water was added to 20 g of Funugreek seeds and mixed, and allowed to stand at 35 ° C. for 24 hours to obtain an unenzyme-treated section. In the obtained enzyme-treated section and the non-enzyme-treated section, the bitterness was clearly reduced in the enzyme-treated section than in the non-enzyme-treated section. There was no significant change in appearance. In the eluate absorption rate, the enzyme-treated group was 61%. However, in the case of 4-0H-lie in the enzyme-treated group, the amount of 4-OH-Ile contained in 20 g of fenugreek seeds remained at 108 mg. The amount of 4- 0H-lie contained in the eluate is 13.2 mg, which means that the fin Greek seeds in the enzyme-treated section contain 87.8% 4-OH- lie. The decrease of 4-OH-Ile due to immersion is kept low.

Reference example: Confirmation of bitterness reduction at 1000 parts by weight of water

198. lg of water and 1.9 ml of enzyme SPEZYME CP were added to and mixed with 20 _g of fenugreek seeds and allowed to stand at 35 ° C. for 24 hours to prepare an enzyme-treated section. Separately, 200 _g of water was added to and mixed with 20 g of fungus seed, and left at 35 ° C. for 24 hours to obtain an unenzyme-treated section. In the enzyme-treated group and the non-enzyme-treated group, the bitterness was reduced in the enzyme-treated group than in the non-enzyme-treated group. In the eluate absorption rate, the enzyme-treated group was 34%, but for 4-OH-Ile in the enzyme-treated group, the amount of 4-0H-lie contained in 20 g of fenugreek seeds remained at 108 mg. The amount of 4-0H_Ile contained in the eluate is 6.4 mg, which means that the fenugreek seeds in the enzyme-treated section contain 94.1% 4-0H-lie. 4- 0H-The reduction of lie is kept low. However, the appearance was slightly deformed.

[Example 1 0]

Other processing methods

12g of water was added to 20g of FN Greek seeds, heated at 90 ° C for 5 minutes in an autoclave, and then distilled water was added while cooling to a total weight of 69g. After preparing two of these, add 9 ml of enzyme SPEZYME CP1.9 on one side, add 1.9 ml of distilled water to the other (mix them as enzyme-treated and untreated), then both Was allowed to stand at 35 ° C for 5 hours. Thereafter, the functionality and the absorption rate of the eluate were confirmed. As a result, in the organoleptic group, the bitterness was clearly reduced in the enzyme-treated group than in the non-enzyme-treated group. On the other hand, the absorption rate of the eluate was 83.8% in the enzyme-treated section. [Example 1 1]

Other processing methods

12g of water was added to 20g of FN Greek seeds, and steam-heated at 90 ° C for 5 minutes in an autoclave. After cooling, the weight of the FN Greek seeds was measured, and the bitterness was confirmed. Subsequently, the seeds were washed with tap water and the 4-0H-lie content was measured. After that, add distilled water so that the weight of the seeds and the water is 69 _g , add 9 ml of enzyme SPEZYME CP1.9 and leave it at 35 ° C for 3 hours to confirm the bitterness. It was clearly reduced. Thereafter, the enzyme-treated phenolic seeds were washed with water and the 4-OH-lie content was measured. Furthermore, the enzyme SPEZYME CP was inactivated by steam heating at 90 ° C. for 15 minutes, and then washed again with water, and the 4-0H-lie content was measured. The results of 4-OH-lie content are shown in Table 2.

Table 2

[Example 1 2]

Other processing methods

20 g of Funugreek seeds were added to 120 g of boiling water and heated for 5 minutes. After that, distilled water was added so that the total weight of the above-mentioned Phinegreek seeds and boiling water was 69 g, and further 9 ml of the enzyme SPEZYME CP was added and mixed, and allowed to stand at 35 ° C. for 3 hours. After standing, the seeds were washed with water and then steam-heated at 90 ° C for 15 minutes to inactivate the enzyme SPEZYME CP. The obtained seed had reduced bitterness and maintained its appearance.

Then, after extracting the enzyme-treated fenugreek seeds 20 seeds and untreated Fuenuguriku species child 20 grains of a 70% ethanol 20ml each _{(v / v), 3000r P} mlO min After centrifugation, 0.1 the supernatant 45 Two amino acid extracts were prepared by filtering with a / z M filter. Next, the amount of amino acids in the extract extracted from the above enzyme-treated fenugreek seeds was determined. To confirm, an 80% dilution of untreated fenugreek seed extract was used as a comparative control.

First, the extract extracted from the above enzyme-treated fenugreek seeds is designated as solution A, the 80% diluted untreated fenugreek seed extract is designated as solution B, and solutions A and B are composed of 70% ethanol (v / v). A solution diluted 3 times and 6 times was prepared. Then, after a small amount (Ι μΐ) was dripped onto the TLC plate (Silica gel 60F245, Merck 1. 05715) after adding A solution, B solution, 3 times diluted solution, and 6 times diluted solution to form spots. And stained with ninhydrin. The results are shown in FIG. As a result of staining, it was found that the staining solution and solution B had the same degree of staining at each dilution stage. From this result, the amount of amino acid in the extract extracted from the enzyme-treated fenugreek seeds is almost the same as the amount of amino acid in the 80% diluted solution of the untreated fenugreek seed extract, that is, the enzyme It was found that the seeds that had been washed with treated finnegreek seeds maintained about 80% of the amino acids in the untreated fenugreek seeds. As confirmed in Example 1, the amino acid composition was almost 4-0H-lie.

[Example 1 3]

Other processing methods

C; 20 g of Nuglique seed was added to 120 g of boiling water and heated for 5 minutes. After that, distilled water was added so that the total weight of the above-mentioned Phinegreek seeds and boiling water was 69 g, and further 9 ml of the enzyme SPEZYME CP was added and mixed, and allowed to stand at 35 ° C. for 3 hours. After standing, the enzyme SPEZYME CP was inactivated by steam heating at 90 ° C for 15 minutes, a sample was taken out at a steam temperature of 80 ° C, and the seeds were washed with water. The bitterness of the seeds was reduced and the appearance was maintained.

Next, the enzyme treatment was performed in the same manner as in Example 12 except that the extract extracted from the enzyme-treated fenugreek seeds was liquid C and the 80% diluted untreated fenugreek seed extract was the liquid D. The amount of amino acids after rinsing was confirmed. The result is shown in FIG. As a result, it was found that about 80% of amino acids in untreated fungus Greek seeds were maintained.

[Example 1 4]

Germination funnel creek Adding distilled water 53. lml to Fuenuguriku seed 20g, enzymes SPEZYME CP1. 9 ml mixed added pressure on standing 48 hours = 25 ° C in a thermostat, a ^{^77.6%} of the added distilled water, and germinated The seeds were absorbed into the seeds and treated with the enzyme to obtain seeds. Apart from this, distilled water was added in the same manner as above except that the enzyme was not added and mixed, and the mixture was allowed to stand in a thermostatic bath to obtain untreated enzyme seeds. Next, when we confirmed the bitterness of the two germinated silkworm seeds, the bitterness was clearly reduced by enzyme treatment.

Reference example

The moisture content of the fenugreek seeds used in Examples 1 to 14 was 10% by mass. Industrial applicability

According to the present invention, a fin greek seed with reduced bitterness is provided without greatly changing the content of components other than the bitter taste component contained in the fin greek seed. The fruit seeds with reduced bitterness by the method of the present invention can be used in applications where ordinary fruit seeds can be used. All publications and patent applications cited in this specification are incorporated herein by reference in their entirety.

Claims

The scope of the claims

1. Elution of the components of the above-mentioned fenugreek seed by adding water to the seeds of fenugreek, addition of / 3-darcosinease, and absorption of the above-mentioned component and the above-mentioned 3-glucosidase into the above-mentioned fenugreek seed A method for producing a seed of fenugreek with reduced bitterness.

2. Water is added to the fenugreek seeds to form a mixture, and the components of the fungus Greek seeds are eluted into the water in the mixture, and the eluate is formed by eluting the components into the water in the mixture. 2. The method according to claim 1, further comprising adding 3 -dalcosidase to the eluate and j3 -dalcosidase in the eluate to be absorbed by the fenugreek seeds.

3. Add water to the seeds and soak in the seeds, and elute the constituents of the seeds in the water, and separate the eluate from the constituents in the water and the seeds of the seeds. The β-glucosidase is added to the separated eluate, and the eluate and 3-darcosidase in the eluate are absorbed by the fenugreek seeds. the method of.

4. The method according to any one of claims 1 to 3, wherein the step of eluting the components of the seeds of finnegreek is a step of heating a mixture obtained by adding water to the seeds of fenugreek seeds.

5. The step of adding darcosidase is a step of adding j3_darcosidase to the eluate or adding it to the seeds of fungus and / or water in advance. Or the method according to claim 1.

6. The method according to any one of claims 1 to 3, characterized in that the amount of water is 30 to 600 parts by weight with respect to 100 parts by weight of fungus seed.

7. The method according to any one of claims 1 to 3, characterized in that the amount of water is 60 to 400 parts by weight with respect to 100 parts by weight of fenugreek seeds.

8. The method according to any one of claims 1 to 3, further comprising drying the fenugreek seed that has absorbed the eluate and -darcosidase after the action of 3 -dalcosidase.

9. The method according to any one of claims 1 to 3, further comprising inactivating the _darcosidase after acting.

1 0. A food comprising, as a raw material, a seed of phenol produced by the method according to any one of claims 1 to 9.