JPS6232911B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for preventing oxidation of foods and drinks by blending flavonoids and amino acids. Some foods and beverages may deteriorate in flavor due to oxidation.
There are many things that cause browning, fading, etc., which impair commercial value. This is especially noticeable with fats and oils and foods and drinks that contain fats and oils, and in the worst case, it can even cause food poisoning. The present invention prevents oxidation of foods and drinks by incorporating a combination of a specific flavonoid and a specific amino acid into the foods and drinks. The antioxidant power of flavonoids and amino acids is weak, and it is difficult to use each individually as an antioxidant in foods and drinks, but by combining the two, the antioxidant power can be dramatically increased. Flavonoid in the present invention is a general term for yellow pigment compounds, and includes chalcone, flavan, flavonol, flavanonol, flavanol (catechin), isoflavone, and anthocyan. Specific examples of flavonoids used in the present invention include quercetin and kaempferol as belonging to flavonols, naringenin and hesperetin as belonging to flavanones, taxifolin as belonging to flavanonols, and catechins (flavanols). , gossypetin, fervacetin, and the like.
For example, quercetin (also referred to as quercetin), which is one of the above-mentioned flavonoids, has the following structural formula, and exists in extremely large quantities in nature, mostly as glycosides. In addition, the amino acids in the present invention include methionine, tryptophan, histidine, tyrosine,
threonine, arginine, alanine, glycine,
Examples include glutamic acid and lysine. In the present invention, the amounts of flavonoids and amino acids added are usually determined for each raw material or product.
It is 0.002-0.2%. Foods and drinks targeted by the present invention include all foods whose quality deteriorates due to oxidation. For example, soybean oil, sesame oil, palm oil, lard, snow toning, margarine, instant noodles, powders, liquid soups, fried foods, water/mixture products, frozen/spray-dried foods,
There are fruit juices, fruit juice drinks, carbonated drinks, pickles, sweets, etc. By adding one type of flavonoid and one type of amino acid of the present invention, food and drink products that are prevented from oxidation even after long-term storage can be obtained. Next, the present invention will be explained in more detail with reference to Examples. Example 1 Using methionine as a representative amino acid, synergistic effects were investigated in combination with various flavonoids.
The amount of methionine and flavonoids added to lard is
0.01%, and the antioxidant power was measured during the induction period. The results are shown in Table 1. Although there were differences depending on the type of flavonoid, remarkable synergism was observed. The flavonoids such as naringenin were manufactured by Wako Pure Chemical Industries, Ltd. (the same applies to Examples 2 to 6).

[Table] Example 2 Using quercetin as a representative of flavonoids,
Synergistic effects were investigated in combination with various amino acids. Quercetin and various amino acids in lard
It was added in 0.01% increments and the antioxidant power was measured during the induction period. The results are shown in Table 2. Although there were differences depending on the type of amino acid, a significant synergistic effect was observed.

[Table] Example 3 Sukeso surimi 1kg, hotsuke surimi 750g, pork fat 210g, gelatin 100g, wheat starch 33g, seasoning spices 77g, active gluten 180g, quercetin 0.35
g, histidine 0.35 g (dissolve quercetin and histidine in pork fat in advance), and 900 g of water to make an emulsion, fill it in a vinylidene chloride casing, tie it, and heat it at 120℃ for 4 minutes to make fish sausage. I made it. Quercetin as a control;
Results of making histidine-free fish sausage and examining changes in peroxide value (POV) over time (Part 3)
Table) The added group was superior with a significant difference.

[Table] Example 4 0.05g of naringenin and alanine in 1kg of wheat flour
0.1 g was dispersed and dissolved in 280 g of kneading water and added, and the noodles were made in a conventional manner, and then fried for 2 minutes at 145°C in oil containing equal amounts of lard and palm oil to make instant noodles. When this was stored at 50℃ for 45 days and the POV was measured,
The POV of the non-additive group was 68, while that of the naringenin and alanine added group was 12, indicating a significant effect. Example 5 5 g of epicatechin and 5 g of methionine were dispersed and dissolved in 100 kg of lard to produce lard with good preservability. This product was subjected to a 50°C oven test to examine the change in POV over time, and even after 60 days it was extremely low at 4.8. Example 6 Corn oil 81.5%, water 16.0%, skim milk 1.6%
%, salt 2%, emulsifier 0.5%, vitamin A5000I・
Margarine was produced by a conventional method with a formulation of U/100g, β-carotene 1000I.U/100g, hesperetin 0.01%, and lysine 0.01%. This product was subjected to a 50°C oven test to examine the change in POV over time, and it was 1.8 at 20 days, 2.5 at 40 days, and 14.6 at 80 days.

Claims (1)

[Claims] 1 Quercetin, naringenin, hesperetin,
Flavonoids selected from the group consisting of taxifolin, gossypetin, fervacetin, and catechins, methionine, tryptophan, histidine,
Tyrosine, threonine, arginine, alanine,
A method for preventing oxidation of foods and drinks, which comprises blending an amino acid selected from the group consisting of glycine, glutamic acid, and lysine.