JPH0550254B2 - - Google Patents

Description

[Detailed description of the invention]

(Industrial Field of Application) The present invention relates to a candied candied with a Gypsophila extract, which contains a Gypsophila leaf extract. (Prior art and problems) Ichiyo has been used as an expectorant, antitussive, detoxification, healing,
It is said to have the effect of suppressing urination and being nourishing, and is used as a folk medicine, and is also used to treat cancer, pulmonary tuberculosis, calluses, and urticaria. On the other hand, the extract extracted from Gingive leaves has the effect of dilating blood vessels, increasing blood flow, preventing aging of the vascular system, improving peripheral blood flow in the brain and skin in particular, and improving mental symptoms, such as cerebral arteriosclerosis and senility. It is also used in modern therapies for the treatment of diabetic vascular disorders, skin blood circulation disorders, mental disorders, etc. However, as mentioned above, the Gypsophila leaf extract, which is effective in the prevention and treatment of stroke and senility, is currently only used as a medicine in Europe, and its use in Japan has hardly been considered. In some cases, this is sold as being included in health maintenance foods, but the aroma and flavor are not very good, and the term food is more like a drug, and it is not effective at all. The presence or absence of flavone glycosides and terpenes, which are said to be components, is also not clear. Therefore, it contains Ginkgo extract, which has excellent effects for the prevention and treatment of strokes and senility, and has a good flavor and flavor, and can be eaten by many people.
In addition, there has been a demand for the development of foods that contain flavone glycosides and terpenes as active ingredients and can fully exhibit medical effects. (Objective of the Invention) The present invention contains a Gypsophila extract that has excellent effects for the prevention and treatment of stroke and senility, has a good flavor and flavor, can be eaten by many people, and is an active ingredient. The aim is to develop foods that contain flavone glycosides and terpenes and can fully exhibit medical effects. (Structure of the Invention) The candied candi containing a Gypsophila extract of the present invention is a candied candiy containing a Gypsophila leaf extract in an amount of 0.01 to 2% by weight. The Ginkgo extract described here does not contain low polar phenols such as ginkgo acid and bilobol, and contains either terpenes such as ginkgolide and bilobalide, or flavone glycosides such as quercetin glycoside and kaempferol glycoside. Or, it contains both. For example, after extracting dried fig leaves with water-containing lower alcohol, low polar compounds are removed from the resulting extract using a fat-soluble organic solvent, or further extraction is performed using an organic solvent that is immiscible with water. Then, it was manufactured by a known method. Qualitative confirmation and quantitative determination of flavone glycosides and terpenes in the extract can be easily performed by thin layer chromatography or high speed chromatography. Also, the canday mentioned here is drop,
These are hard candy such as candy, caramel, kakemono, tablet confectionery, nougat, toffee, brittle, fuatuji, and fondant. Gulbus extract has a strong bitter taste, but this is due to the bitterness of flavone glycosides such as quercetin glycosides and kaempferol glycosides, and terpenes such as ginjulide and bilobalide, which are the active ingredients in Gulp leaves. to cause. The inventors,
In developing a candied candy containing fig extract, we conducted various studies to maintain the medical effects of this bitter substance, suppress the bitterness to an appropriate level, and utilize the flavor characterized by its faint bitterness, and completed the present invention. For example, when adding sugar to hard candies such as drops or candy balls, put the sugar in an evaporator, dissolve it completely in a small amount of water, add a specified amount of starch syrup, and boil it under normal pressure or in a vacuum boiler to reduce the moisture content to 1 to 2%. Boil it down, add Gypsophila extract, stir and mix, then mold and cool to solidify. Pigments, fragrances, and organic acids may be mixed as necessary. A bittering agent such as coffee may be added and mixed. In the case of caramel, a mixture of sugar, starch syrup, condensed milk, oil, fats, emulsifiers, flavorings, etc. with G. yam extract is mixed and dissolved, the mixture is boiled down to a moisture content of 8 to 10%, cooled, and shaped. In addition, the flavone glycosides and terpenes in the Taxus extract have good solubility, so they do not separate in the candy and are hardly altered during these steps. (Effects of the Invention) The thus-manufactured candy cane containing Gypsophila extract contains bitter components such as flavonoids and terpenes, and is expected to be effective in preventing and treating strokes and senility. Moreover, the addition of Gypsophila extract creates a flavor characterized by a faint bitterness, and the resulting product can be said to be a completely new candy that combines unprecedented effects and flavor. (Example) Next, a method for manufacturing candy candy containing Gypsophila extract and a flavor test based on a sensory test of the product will be described using Examples and Comparative Examples. Examples 1 to 4, Comparative Example 1 Sugar and starch syrup are mixed in the ratio shown in Table 1, the minimum amount of water to dissolve the sugar is added, mixed, stirred, and dissolved. After boiling down to 150°C and cooling to 130°C, the Gypsophila extract at each ratio shown in Table 1 was added, stirred and mixed, and then poured onto a cooling plate to be cooled and molded. Table 2 shows the results of the flavor test based on the organoleptic test regarding the candy obtained in the above Examples and Comparative Examples. In the sensory test, 18 panelists judged the flavor of candied candies containing fig extract, and marked the one they felt had the best flavor with a circle. As is clear from Table 2, it can be seen that Examples 1 to 4 have superior flavor compared to the comparative example that does not contain the Gypsophila extract. In addition, most of the panelists felt a slight bitterness, and many said that this gave it a unique flavor compared to additive-free products.

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Claims (1)

[Scope of Claims] 1. Candy with Gulbus extract containing 0.01 to 2% by weight of Gulbus leaf extract. 2. Ginkgo extract extract,
Claims No. 1 that does not contain low polar phenols such as birobol, but contains either or both of terpenes such as ginkgolide and bilobalide, or flavone glycosides such as quercetin nuclide and kaempferol glycoside. The candied currant containing fig extract as described in item 1.