WO2010074114A1 - 苦味を抑制したサポニン - Google Patents
苦味を抑制したサポニン Download PDFInfo
- Publication number
- WO2010074114A1 WO2010074114A1 PCT/JP2009/071381 JP2009071381W WO2010074114A1 WO 2010074114 A1 WO2010074114 A1 WO 2010074114A1 JP 2009071381 W JP2009071381 W JP 2009071381W WO 2010074114 A1 WO2010074114 A1 WO 2010074114A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- saponin
- plant sterol
- complex
- cyclodextrin
- composite
- Prior art date
Links
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- 239000008103 glucose Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 125000001183 hydrocarbyl group Chemical group 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 229960002969 oleic acid Drugs 0.000 description 1
- 235000021313 oleic acid Nutrition 0.000 description 1
- 229940098695 palmitic acid Drugs 0.000 description 1
- 235000008519 pasta sauces Nutrition 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 235000015500 sitosterol Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- PTDAHAWQAGSZDD-IOVCITQVSA-N soyasaponin I Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](O[C@H]2[C@@H](O[C@@H]([C@@H](O)[C@@H]2O)C(O)=O)O[C@@H]2[C@]([C@H]3[C@]([C@@H]4[C@@]([C@@]5(CC[C@@]6(C)[C@H](O)CC(C)(C)C[C@H]6C5=CC4)C)(C)CC3)(C)CC2)(C)CO)O[C@H](CO)[C@H](O)[C@@H]1O PTDAHAWQAGSZDD-IOVCITQVSA-N 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 229960004274 stearic acid Drugs 0.000 description 1
- 230000003637 steroidlike Effects 0.000 description 1
- 125000002328 sterol group Chemical group 0.000 description 1
- HCXVJBMSMIARIN-PHZDYDNGSA-N stigmasterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)/C=C/[C@@H](CC)C(C)C)[C@@]1(C)CC2 HCXVJBMSMIARIN-PHZDYDNGSA-N 0.000 description 1
- 235000016831 stigmasterol Nutrition 0.000 description 1
- 229940032091 stigmasterol Drugs 0.000 description 1
- BFDNMXAIBMJLBB-UHFFFAOYSA-N stigmasterol Natural products CCC(C=CC(C)C1CCCC2C3CC=C4CC(O)CCC4(C)C3CCC12C)C(C)C BFDNMXAIBMJLBB-UHFFFAOYSA-N 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000010189 synthetic method Methods 0.000 description 1
- TUNFSRHWOTWDNC-HKGQFRNVSA-N tetradecanoic acid Chemical compound CCCCCCCCCCCCC[14C](O)=O TUNFSRHWOTWDNC-HKGQFRNVSA-N 0.000 description 1
- 150000003648 triterpenes Chemical class 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000013585 weight reducing agent Substances 0.000 description 1
- 235000008924 yoghurt drink Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
- A23L27/75—Fixation, conservation, or encapsulation of flavouring agents the flavouring agents being bound to a host by chemical, electrical or like forces, e.g. use of precursors
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
- A23L33/11—Plant sterols or derivatives thereof, e.g. phytosterols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Definitions
- the present invention relates to a saponin-containing complex in which the bitter taste of saponin is reduced, its production method, and its application to food and drink.
- Non-patent Document 1 Saponin, one of the soybean components, is known to have a function of preventing excessive lipids and a function of improving hyperglycemia.
- Patent Document 1 discloses an invention relating to a method for producing tofu, and describes that after adding cyclodextrin and fats and oils to soy milk, the bitter taste of soybeans can be removed by emulsification and mixing.
- palm oil is used as fats and oils.
- the bitterness of saponin was felt and the bitterness could not be sufficiently suppressed.
- bitterness was felt when the emulsion mixture of soybean saponin, palm oil and cyclodextrin was retorted or dried.
- Patent Document 2 discloses a technique for suppressing the bitter taste of saponin separated from soybeans and the like by adding an amino acid such as glutamic acid.
- amino acids are taste ingredients that are generally used as seasonings, and the technique of Patent Document 2 has a problem that it has a great influence on the taste of the final product, such as food, and lacks versatility.
- Japanese Patent Laid-Open No. 5-64560 Japanese Patent No. 3246638 Development of functional carbohydrate material and its application to food Supervision Kuniyo Inoue CMC Publishing P299-303
- An object of the present invention is to provide a saponin-containing material in which the bitterness peculiar to saponins is effectively suppressed.
- the present invention also aims to provide a food or drink containing saponin in a state where bitterness is suppressed.
- the present inventors have obtained a surprising finding that the bitterness peculiar to saponins can be suppressed by complexing saponins with plant sterols and / or plant sterol esters and cyclodextrins, and have completed the present invention. It was.
- the present invention includes the following inventions.
- a complex comprising saponin, plant sterol and / or plant sterol ester, and cyclodextrin.
- the complex according to (1) which is produced by a method including a complexing step in which saponin and plant sterol and / or plant sterol ester and cyclodextrin are mixed to form a complex in the presence of water.
- a method for producing a complex comprising saponin, plant sterol and / or plant sterol ester, and cyclodextrin, wherein saponin and plant sterol and / or plant sterol ester and cyclodextrin are present in the presence of water.
- a method comprising a compounding step of mixing the compounds to form a complex.
- Saponins are glycosides of steroids, steroidal alkaloids, or triterpenes, and are generic names for substances that dissolve in water and exhibit a soap-like foaming action, and are widely present in plants.
- the saponin used in the present invention may be a saponin derived from any plant.
- a typical example is soybean-derived saponin.
- soybean seeds or an ethanol-extracted fraction of soybean seed hypocotyls can be used as saponins derived from soybeans.
- Typical substance names include soyasaponin Ab and soyasaponin Bb.
- saponins are commercially available, for example, Soy Health SA manufactured by Fuji Oil Co., Ltd.
- Plant sterol is a higher cyclic alcohol having a steroid skeleton having 1 to 2 double bonds, a hydroxyl group at the C-3 position, and a hydrocarbon side chain at the C-17 position. It is contained in plants.
- Examples of general plant sterols include sterols contained in vegetable oils and fats, such as those extracted and refined from vegetable oils such as soybeans, rapeseed, and cottonseed, and ⁇ -sitosterol, campesterol, stigma Examples include sterol, brassicasterol, fucosterol, dimethyl sterol, and the like, and a mixture of these compounds may be used.
- soy sterols include 53-56% sitosterol, 20-23% campesterol and 17-21% stigmasterol. What is marketed as "phytosterol F” (made by Tama Seikagaku Corporation) can also be used as plant sterol.
- Plant sterol ester is a substance obtained by esterifying a fatty acid with a hydroxyl group in the sterol skeleton of a plant sterol.
- Examples of the method for producing a plant sterol ester include an enzyme method using an enzyme. Any plant sterol ester can be used in the present invention.
- Examples of the enzyme method include a method of using a lipase as a catalyst, mixing plant sterols and fatty acids, and reacting them (30 to 50 ° C. for about 48 hours) to obtain plant sterol esters.
- Other synthetic methods include a method of obtaining plant sterol esters by esterifying plant sterols produced from soybeans with fatty acids obtained from rapeseed oil, corn oil, etc. in the presence of a catalyst. Is mentioned.
- the fatty acid constituting the plant sterol ester may be derived from plants, such as those derived from rapeseed oil or palm oil, or may be derived from animals. Examples include myristic acid, stearic acid, palmitic acid, arachidonic acid, oleic acid, linoleic acid, ⁇ -linolenic acid, ⁇ -linolenic acid, eicosapentaenoic acid, docosahexaenoic acid, palmitooleic acid, lauric acid and the like.
- Preferred plant sterol esters include plant sterol esters composed of soybean-derived plant sterols and rapeseed oil-derived fatty acids, and plant sterol esters composed of soybean and rapeseed-derived plant sterols and palm oil-derived fatty acids.
- the former includes “Santosterol NO.3” from Saneigen FFI Co., Ltd., and the latter includes “Plant Sterol Fatty Acid Esters” from Tama Biochemical Co., Ltd.
- the amount of plant sterol and / or plant sterol ester used is preferably about 10 to 1000 parts by weight per 100 parts by weight of saponin.
- Cyclodextrin is a cyclic non-reducing maltooligosaccharide having glucose as a structural unit.
- cyclodextrin any of 6 ⁇ -cyclodextrin, 7 ⁇ -cyclodextrin and 8 ⁇ -cyclodextrin can be used, but it is decomposed by human digestive enzymes and soluble in water ⁇ -cyclodextrin is preferable because it is high in concentration and easy to use in foods and drinks.
- the amount of cyclodextrin used is preferably 50 parts by weight or more with respect to 100 parts by weight of saponin. More preferably, a ratio of 100 to 100,000 parts by weight with respect to 100 parts by weight of saponin is good.
- a complex In the presence of water, a complex can be formed by mixing saponin and plant sterol and / or plant sterol ester and cyclodextrin.
- the order of addition and mixing of water, saponin, plant sterol and / or plant sterol ester, and cyclodextrin when producing the complex is not particularly limited.
- saponins and plant sterols and / or plant sterol esters are mixed to form a mixture, while cyclodextrin is dispersed in water to form another mixture, then It is preferable to mix both mixtures.
- the present invention is not limited to this.
- saponin and plant sterol and / or plant sterol ester, cyclodextrin and water may be mixed simultaneously.
- the amount of water that coexists when forming the complex is preferably about 50 to 10,000 parts by weight per 100 parts by weight of cyclodextrin.
- the temperature at which the complex is formed may be any temperature at which the plant sterol and / or plant sterol ester has fluidity, but is preferably about 40 to 80 ° C.
- mixing conditions and means are not limited as long as they are appropriately dispersed.
- a device having a high shearing force such as a kneader in order to sufficiently knead to form a composite.
- the composite formed by mixing is a paste containing water.
- the paste complex can be used as it is by blending it into a composition such as a food or drink. Further, drying may be performed to remove moisture to obtain a dried product.
- the dried composite can be manufactured by drying the paste composite obtained by the complexing step.
- Drying may be performed by any drying method such as freeze drying, spray drying, drum drying and the like.
- the composite after drying can be made into a powder form by appropriate pulverization.
- the saponin complexed according to the present invention has suppressed bitterness. Furthermore, the composite of the present invention is stable to heat, and for example, the effect of suppressing the bitter taste of saponin is maintained even when it is blended in a food or drink containing water and sterilized by heating.
- the complex of the present invention can be in any form, and can be made into a powder or granule by using, for example, an excipient. Further, it may be in the form of a liquid or paste that is dispersed or emulsified in a solvent such as water.
- compositions such as foods and drinks, pharmaceuticals, and cosmetics. It is preferable to mix
- the foods and drinks to be blended are not particularly limited.
- cooked foods such as curry sauce, stew, pasta sauce, oyakodon and beef bowl ingredients, sukiyaki, tofu, soup, potage, miso soup, clear soup and wakame soup Or cookie baked confectionery, tablets such as supplements, powder soup (eg, consommé soup made with hot water, mapo tofu powder soup), powdered beverage (eg, coffee au lait made with water, milk tea, And various processed foods such as cocoa, shake, and yogurt drink).
- Food and drink sterilized by heating such as retort sterilization and chilled sterilization may be used.
- the complex of the present invention is preferably blended in food and drink so that the saponin intake per serving is about 10 to 1000 mg. This is because the bitter taste of saponin is effectively suppressed even when the food or drink is ingested at such an amount.
- “Eating portion” is appropriately determined depending on the type of food or drink, and is, for example, 5 to 500 g of food or drink.
- Experiment 1 Complex using plant sterol ester (Example 1) The saponin, plant sterol ester, and water were mixed at 60 ° C. in the formulation shown in Table 1 to obtain a mixture 1.
- a mixture 2 was obtained by mixing cyclodextrin and water at 60 ° C. in the formulation shown in Table 1.
- Mixture 1 and mixture 2 were kneaded at 60 ° C. using a mixer to obtain a paste composite having the composition of the example.
- the paste composite having the composition of the example was held for 10 hours in an atmosphere at 80 ° C. and dried, and then placed in a mortar and stirred with a stir bar to obtain a powder.
- Example 1 A powdery product was obtained in the same manner as in Example 1 except that 5 parts by weight of palm oil was used in place of the plant sterol ester.
- Comparative Example 2 A mixture obtained by mixing the saponin raw material, water and ⁇ -cyclodextrin according to the formulation shown in Table 1 was dried in the same manner as in Example 1, and then placed in a mortar and stirred with a stir bar to obtain a powder.
- Experiment 2 100 g of a solution obtained by dissolving 21.6 g of the paste composite of the example prepared in the procedure described in Experiment 1 in 78.4 ml of water was filled and sealed in a retort pouch, and the mixture was sealed at 120 ° C. for 20 minutes. Retort sterilization was performed under the conditions.
- a retort pouch (126 ⁇ 170 mm) was filled with the formulation shown in Table 3 and sealed.
- Example 3 A chicken curry was obtained in the same procedure as in Example 3 except that 0.2 part of the saponin raw material was blended instead of the powdered saponin complex.
- This chicken curry sauce felt a strong bitterness peculiar to saponin.
- a retort pouch (126 ⁇ 170 mm) was filled with the formulation shown in Table 5 and sealed.
- Example 4 A beef stew was obtained in the same manner as in Example 4 except that 0.2 part of the saponin raw material was blended in place of the powdered saponin complex.
- Experiment 5 Oyakodon's bowl (Example 5) (1) The raw materials of the source composition (Table 6) other than the whole egg solution were mixed and heated to 95 ° C. with stirring.
- a retort pouch (126 ⁇ 170 mm) was filled with the formulation shown in Table 7 and sealed.
- Experiment 6 Powdered Chinese egg soup (Example 6) (1) The powder raw material of Table 8 was mixed uniformly with a blender to obtain a powder blend.
- Experiment 7 Complex using plant sterol (Example 7) A paste composite was obtained according to the procedure described in Example 1 except that 5 parts by weight of ⁇ -sitosterol (manufactured by Merck) was used in place of the plant sterol ester in the formulations of Examples shown in Table 1.
- the paste composite was dried by holding at 80 ° C. for 10 hours, and then placed in a mortar and stirred with a stir bar to obtain a powder.
- Experiment 8 100 g of a solution obtained by dissolving 21.6 g of the paste composite having the formulation of the example manufactured by the procedure described in Experiment 7 in 78.4 ml of water was filled and sealed in a retort pouch, and the mixture was sealed at 120 ° C. for 20 minutes. Retort sterilization was performed under the conditions.
- Example 9 Chicken curry sauce (Example 9) A chicken curry sauce was obtained in the same manner as in Example 3, except that the same amount of the powdered saponin complex of Example 7 was used instead of the powdered saponin complex of Example 1.
Abstract
Description
サポニンとは、ステロイド、ステロイドアルカロイドあるいはトリテルペンの配糖体で、水に溶けて石鹸様の発泡作用を示す物質の総称であり、植物に広く存在する。本発明で使用するサポニンは、どのような植物に由来するサポニンであってもよい。その代表的なものとして、大豆由来のサポニンが挙げられる。
植物性ステロールとは、1~2個の二重結合を有するステロイド骨格をもち、C-3位にヒドロキシル基、C-17位に炭化水素側鎖を有する高級環状アルコールのうち、植物に含有されるものである。一般的な植物ステロールとしては、植物油脂中に含まれるステロールなどが挙げられ、例えば大豆、菜種、綿実などの植物油脂から抽出・精製されたものであり、β-シトステロール、カンペステロール、スチグマステロール、ブラシカステロール、フコステロール、ジメチルステロール等が挙げられ、これらの化合物の混合物であってもよい。例えば、大豆ステロールには、53~56%のシトステロール、20~23%のカンペステロール及び17~21%のスチグマステロールが含まれる。植物性ステロールとして、「フィトステロール F」(タマ生化学工業株式会社製)として市販されているものを使用することもできる。
植物ステロールエステルとは、植物性ステロールのステロール骨格中の水酸基に脂肪酸がエステル結合することによって得られる物質である。植物ステロールエステルの製造方法としては、例えば酵素を利用した酵素方法などが挙げられる。本発明ではいずれの植物ステロールエステルも使用することができる。
シクロデキストリンとは、ブドウ糖を構成単位とする環状無還元マルトオリゴ糖のことである。シクロデキストリンとしては、ブドウ糖の数が6つのα-シクロデキストリン、7つのβ-シクロデキストリン、8つのγ-シクロデキストリンの何れも使用できるが、人の消化酵素で分解されると共に水への溶解性が高く飲食品に使用しやすいという点からγ-シクロデキストリンが好ましい。
水の共存下で、サポニンと植物ステロール及び/又は植物ステロールエステルとシクロデキストリンを混合して複合体を形成できる。
上記複合体化工程により得られたペースト複合体を乾燥させて、乾燥された複合体を製造することができる。
本発明により複合体化されたサポニンは苦味が抑制されている。更に本発明の複合体は、熱にも安定であり、例えば水を含む飲食品に配合して加熱殺菌した場合であってもサポニンの苦味が抑制される効果は維持される。
本発明の複合体は、飲食品、医薬品、化粧品等の種々の形態の組成物中に配合することができる。特に飲食品組成物中に配合することが好ましい。
サポニン:ソイヘルスSA(不二製油社製)
植物ステロールエステル:サンステロールNo.3ES(三栄源エフエフアイ社製)
シクロデキストリン:CAVAMAX W8 Food (シクロケム社製)
パーム油
水
(実施例1)
表1に示す実施例の配合にて、サポニンと植物ステロールエステルと水を60℃にて混合して混合物1を得た。
植物ステロールエステルに代えて5重量部のパーム油を用いること以外は実施例1と同様にして粉末状物を得た。
表1の配合によりサポニン原料、水及びγ-シクロデキストリンを混合して得られた混合物を実施例1と同様に乾燥した後、乳鉢に入れて攪拌棒で攪拌して粉末状物を得た。
サポニン原料2.0gを水98mlに溶かして食したところ苦味が強く感じられた。
(実施例2)
実験1に記載の手順で製造された実施例の配合のペースト複合体21.6gを水78.4mlに溶かして得られた溶液のうち100gをレトルトパウチに充填密封し、120℃、20分間の条件でレトルト殺菌を行なった。
植物ステロールエステルに代えて5重量部のパーム油を用いること以外は実施例2と同様にしてレトルト殺菌済みの溶液を得た。
サポニン原料5部、水17部及びγ-シクロデキストリン27部を混合して得られた混合物19.6gを水80.4mlに溶かし実施例2と同様にレトルト殺菌を行なった。
サポニン原料2.0gを水98.0mlに溶かし実施例2と同様にレトルト殺菌を行ない食したところ苦味が強く感じられた。
(実施例3)
(1)ソース配合(表2)の原材料を混合し、撹拌しながら95℃まで加熱して、ソースを作成した。
粉末化サポニン複合体に代えてサポニン原料0.2部を配合する以外は実施例3と同様の手順でチキンカレーを得た。
(実施例4)
(1)ソース配合(表4)の原材料を混合し、撹拌しながら95℃まで加熱して、ソースを作成した。
粉末化サポニン複合体に代えてサポニン原料0.2部を配合する以外は実施例4と同様にビーフシチューを得た。
(実施例5)
(1)全卵液以外のソース配合(表6)の原材料を混合し、撹拌しながら95℃まで加熱した。
粉末化サポニン複合体に代えてサポニン原料0.2部を配合する以外は実施例と同様に親子丼の具を得た。
(実施例6)
(1)表8の粉体原料をブレンダーで均一に混合し、粉体配合を得た。
(実施例7)
表1に示す実施例の配合のうち植物ステロールエステルに代えて5重量部のβ-シトステロール(メルク社製)を用いること以外は、実施例1に記載の手順でペースト複合体を得た。
(実施例8)
実験7に記載の手順で製造された実施例の配合のペースト複合体21.6gを水78.4mlに溶かして得られた溶液のうち100gをレトルトパウチに充填密封し、120℃、20分間の条件でレトルト殺菌を行なった。
(実施例9)
実施例1の粉末化サポニン複合体に代えて同量の実施例7の粉末化サポニン複合体を用いること以外は実施例3と同様にしてチキンカレーソースを得た。
本明細書で引用した全ての刊行物、特許および特許出願をそのまま参考として本明細書にとり入れるものとする。
Claims (9)
- サポニンと、植物ステロール及び/又は植物ステロールエステルと、シクロデキストリンとを含む複合体。
- 水の共存下において、サポニンと植物ステロール及び/又は植物ステロールエステルとシクロデキストリンとを混合して複合体を形成する複合化工程を含む方法により製造される、請求項1の複合体。
- 前記方法が、複合化工程で形成された複合体を乾燥させる乾燥工程を更に含む方法である、請求項2の複合体。
- 請求項1~3のいずれかの複合体を配合した組成物。
- 請求項1~3のいずれかの複合体を配合した飲食品。
- 加熱殺菌処理がされている、請求項5の飲食品。
- 大豆タンパク質を含有する請求項5または6の飲食品であって、一食分量当たり10~1000mgのサポニンを含有する飲食品。
- サポニンと、植物ステロール及び/又は植物ステロールエステルと、シクロデキストリンとを含む複合体の製造方法であって、水の共存下において、サポニンと植物ステロール及び/又は植物ステロールエステルとシクロデキストリンとを混合して複合体を形成する複合化工程を含む方法。
- 複合化工程で形成された複合体を乾燥させる乾燥工程を更に含む、請求項8の方法。
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
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CA2748186A CA2748186A1 (en) | 2008-12-25 | 2009-12-24 | Saponin with suppressed bitter taste |
US13/142,128 US20110262614A1 (en) | 2008-12-25 | 2009-12-24 | Saponin with suppressed bitter taste |
CN2009801569657A CN102325469A (zh) | 2008-12-25 | 2009-12-24 | 抑制了苦味的皂角苷 |
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JP2008-329858 | 2008-12-25 | ||
JP2008329858A JP5500821B2 (ja) | 2008-12-25 | 2008-12-25 | 苦味を抑制したサポニン |
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WO2010074114A1 true WO2010074114A1 (ja) | 2010-07-01 |
Family
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PCT/JP2009/071381 WO2010074114A1 (ja) | 2008-12-25 | 2009-12-24 | 苦味を抑制したサポニン |
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US (1) | US20110262614A1 (ja) |
JP (1) | JP5500821B2 (ja) |
KR (1) | KR20110110213A (ja) |
CN (1) | CN102325469A (ja) |
CA (1) | CA2748186A1 (ja) |
TW (1) | TW201032731A (ja) |
WO (1) | WO2010074114A1 (ja) |
Cited By (2)
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---|---|---|---|---|
JPWO2013179491A1 (ja) * | 2012-06-01 | 2016-01-18 | 株式会社安川電機 | 回転電機、回転電機用ステータおよび車両 |
JPWO2013179476A1 (ja) * | 2012-06-01 | 2016-01-18 | 株式会社安川電機 | 回転電機、回転電機用ステータおよび車両 |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US10492514B2 (en) * | 2011-09-02 | 2019-12-03 | Suntory Holdings Limited | Saponin-containing, beer-taste beverages |
JP6180722B2 (ja) * | 2012-10-31 | 2017-08-16 | キリンビバレッジ株式会社 | トリテルペンまたはその配糖体の呈味改善剤 |
KR101671961B1 (ko) | 2016-04-12 | 2016-11-03 | 김송배 | 으름 추출물의 제조 방법 및 이 추출물을 이용한 기능성 식품 |
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- 2009-12-24 CA CA2748186A patent/CA2748186A1/en not_active Abandoned
- 2009-12-24 US US13/142,128 patent/US20110262614A1/en not_active Abandoned
- 2009-12-24 WO PCT/JP2009/071381 patent/WO2010074114A1/ja active Application Filing
- 2009-12-24 CN CN2009801569657A patent/CN102325469A/zh active Pending
- 2009-12-25 TW TW098145188A patent/TW201032731A/zh unknown
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JPWO2013179476A1 (ja) * | 2012-06-01 | 2016-01-18 | 株式会社安川電機 | 回転電機、回転電機用ステータおよび車両 |
Also Published As
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KR20110110213A (ko) | 2011-10-06 |
CA2748186A1 (en) | 2010-07-01 |
CN102325469A (zh) | 2012-01-18 |
US20110262614A1 (en) | 2011-10-27 |
TW201032731A (en) | 2010-09-16 |
JP5500821B2 (ja) | 2014-05-21 |
JP2010148425A (ja) | 2010-07-08 |
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