JPH0813253B2 - Processing method of taste modifier - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial field of application] The present invention relates to a method for processing a taste-modifying substance, more specifically,
The present invention relates to a method for processing a taste-modifying substance comprising a fruit of Curiculigolatifolia or a dried product thereof or a component containing cliculin obtained from them into a shape that is stable and effectively exhibits a taste-modifying function.

[Conventional technology]

As a substance that acts on the receptor membrane of the tongue to change the taste of food (taste modifier), it has been conventionally made to feel sweetness when it is eaten with a sweet substance or when it is eaten with a sweet substance. It is known that Gymnema acid contained in the leaves of Gymnema sylvestre and didifin contained in the leaves of Ziziphusjijube are known to be eliminated. It is known that miraculin, which is contained in the fruit of miracle fruit (Synsepulm dulcificum), is used as a cause.

Also, Curculigolatifol
ia) is a plant belonging to the family Asteraceae that grows naturally in West Malaysia and southern Thailand, and its fruits are known to be edible and have an appetite enhancing effect.

[Problems to be Solved by the Invention]

The above-mentioned miraculin has the above-mentioned functions, but has a problem in stability and has not been put to practical use as a taste-modifying substance.

Also, the fruit of Curculigo latifolia is not known for properties other than the above.

The present inventors have found that after eating the fruit of Curculigo latifolia, eating a sour substance or water causes a sweetness to be felt, and as a result of diligent research on what the inducer is, the fruit of Curculigo latifolia ( It has been found that a specific protein (named curculin) contained in Fruit is an inducer that causes sweetness (Japanese Patent Application No. 63-15).
3143), to commercially utilize this protein curculin as a taste-modifying substance, it is necessary to obtain the taste-modifying substance by the simplest method possible, and the taste-modifying substance is stable and has an effect of improving the taste-modifying function. It is necessary to make it a shape that can maximize its performance.

However, curculin can be obtained in pure form from curculigo latifolia fruit or its dried product via washing with water, extraction with an aqueous solution of salt, ion exchange with CM-Sepharose, and HPLC using a gel column, and A pure product or a product close to a pure product is stable as an aqueous solution at room temperature for 1 month or more, but a fruit or its dried product or a crudely purified product has a protease and sterilization contained in the fruit of Curculigo latifolia, Storage stability, especially when used as an aqueous solution, is poor. Also, the fruit of Curculigo latifolia is a small egg-shaped one with a protrusion of 1 cm in diameter and about 1 g in weight at the top even when it is fully ripe, and it is very difficult to harvest a large amount, so Curculigo In order to commercially use a fruit containing Latifaria or a dried product thereof or a curculin-containing component obtained therefrom as a taste-modifying substance, a means for efficiently ingesting the taste-modifying substance and minimizing its usage amount. Is desired.

Therefore, an object of the present invention is to provide a method of processing a fruit of Curculigo latifolia or a dried product thereof or a component containing curculin obtained from them into a shape that is stable and effectively exerts a taste-modifying function. is there.

[Means for solving the problem]

As a result of intensive studies to achieve the above-mentioned object, the present inventors have found that a taste-modifying substance containing curculin requires a smaller amount of curculin for taste modification in the solid state than in the solution state. It was also found that the film-like or granular shape is more effective in exerting the taste-modifying function.

The present invention has been made on the basis of the above-mentioned findings, and a taste modifier characterized by processing a taste-modifying substance comprising a curculigo latifolia fruit or a dried product thereof or a curculin-containing component obtained from them into a film or granules. A method of processing a substance is provided.

Hereinafter, the method for processing the taste-modifying substance of the present invention will be described in detail.

In order to process the taste-modifying substance consisting of curculigo latifolia fruit or a dried product thereof or a curculin-containing component obtained therefrom into a granular form, the taste-modifying substance may be water, CMC, granulated sugar, beef tallow, or any other known substance. A binder may be added and wet mixing granulation or dry mixing granulation may be performed with a mixing granulator. In the case of wet mixing granulation, it is preferable to dry after granulation.

In addition, in order to process the taste-modifying substance into a film, the taste-modifying substance includes seaweed, seaweed extract and other natural polysaccharides, starch, guar gum, locust bean gum, alginic acid preparation and other thickeners, pectin, Carrageenan, gelatin, agar, other gelling agents and the like may be added to water, mixed, and then applied in a thin film form, sprayed or extruded, and dried. Of course, in addition to the above, soybean protein, oil and fat, and water may be added to make a yuba-like film food.

90 ℃ for both granular and film materials
The following is preferable.

The particle size of the granular material is not particularly limited, but is preferably about 0.1 to 3 mm. When the particle size is too large, it takes time for the taste-modifying substance to adhere to the receptive membrane of the tongue, which is not preferable. The form of the granular material is not particularly limited, and may be spherical, cylindrical, or any other form.

The thickness of the film-like material is not particularly limited,
It is preferably about 0.05 to 1 mm. If it is too thick, the efficiency of contact of the taste-modifying substance with the receptive membrane of the tongue deteriorates, which is not preferable.

The amount of the taste-modifying substance in the above-mentioned granular material or film-like material may be 0.01 mg or more as pure curculin per 1 food / drink amount. Content 0.001-5
Weight%

As the fruit of Curculigo latifolia and its dried product constituting the taste-modifying substance used in the present invention, since the skin and seeds of the fruit do not contain curculin, those without skin and seeds (flesh and pulp) It is preferable to use the dried product).

The dried product of Curculigo latifolia fruit is not particularly limited in its drying means, and examples thereof include sun dried product, hot air dried product, and freeze dried product such as freeze dried pulp.

The fruit of Curculigo latifolia and the dried product thereof are not particularly limited in the form of use, but are usually crushed, crushed, made into a paste or the like and used.

Further, as a component containing curculin obtained from the fruit of Curculigo latifolia or a dried product thereof, curculin extracted from the fruit or a dried product thereof, or the fruit or a dried product thereof is appropriately treated,
Examples thereof include residues obtained by separating and removing curculin-free components. The curculin extracted from the fruit or its dried product is not limited to the purification purity at all, and in addition to high purity, it may be one containing a large amount of components other than curculin, or the extract contains other components. It may be a mixture of.

Extraction method of the curculin is not necessarily limited, but it is preferable to extract from a fruit of Curculigo latifolia or a dried product thereof with an aqueous solution of a salt having a concentration of 0.01 M or more, and as the salt, sodium, potassium, Calcium, magnesium or ammonium hydrochloride, sodium, potassium, magnesium or ammonium phosphate, sodium, potassium, magnesium or ammonium carbonate, sodium, magnesium, calcium or ammonium sulfate or sulfite, sodium or potassium Nitrate or nitrite, sodium or calcium lactate, alum, roasted alum, sodium acetate, sodium or potassium pyrophosphate, sodium or calcium pro On salt, sodium benzoate, fumaric acid - sodium, sodium polyacrylate and the like are used.

Then, a typical example of the method for extracting curculin with the above aqueous solution of salt is as follows.

Curculigo latifolia fruit or its dried product can be homogenized by adding an aqueous solution of salt such as salt, followed by filtration and centrifugation, but curculin can be extracted in the water-insoluble part of the fruit pulp of curculigo latifolia. Since it is included, it is better to homogenize the above fruit or dried product by adding water, wash it thoroughly with water to remove the water-soluble part, and extract the residue with an aqueous solution of the above salt to obtain curculin with high purity. It is preferable because it is possible.

If the aqueous salt solution used for extraction has a concentration of less than 0.01 M, curculin cannot be sufficiently extracted, so an aqueous salt solution of 0.01 M or more is required. On the other hand, if the concentration is too high, desalting after extraction takes time, so it is not possible to balance the efficiency of extraction and the purification after extraction.
An aqueous solution of salt with a concentration of 1 to 1.0 M is preferred.

By desalting and drying the extract with an aqueous solution of the above salt, a curculin-containing substance that can be sufficiently put to practical use can be obtained, but the extract is further subjected to ion exchange with CM-Sepharose and purification by HPLC using a gel column. The purity can be increased and then desalted and dried to obtain pure curculin. Of course, in addition to the above-mentioned purification method, the curculin purity can be increased by fractionating the extract solution by a known protein purification method such as salting out, solvent precipitation or the like.

A specific example of the curculin thus obtained is a protein having a molecular weight of about 12500 daltons and an isoelectric point of 7.1, and this protein exists as a dimer having a molecular weight of about 26000 daltons. The amino acid composition of the protein is shown in Table 1 below, and the protein contains a relatively large amount of aspartic acid, leucine and glycine.

In the present invention, the reason for processing the taste-modifying substance into a film-like or granular solid substance is as follows.

In the present invention, it is preferable to use the curculin purified product or the dried product of curculigo latifolia or the crude curculin purified product thereof as the taste modifier for commercial use, rather than the purified curculin product. However, since the above-mentioned fruit or its dried product or crudely purified product contains a protease and the like, its stability, particularly when it is made into an aqueous solution, is poor.

To improve stability, reduce the water activity (make it solid) or, conversely, use UHT sterilization as an aqueous solution,
Aseptic filling may be used, but in the case of an aqueous solution, it is preferable to reduce the water activity because the amount of curculin required for taste modification is larger than that in the case of using a solid as described below. The stability can be further improved by performing the treatment.

When used as an aqueous solution, the minimum concentration that exerts the taste-modifying effect is 0.01% as pure curculin.
Even if you take it, it requires 0.1 mg as curculin,
In the case of a solid, eating 0.1 g or more as pulp and 0.01 mg or more as pure curculin exerts a sufficient taste-modifying effect, so that the solid form requires less curcurin. This is probably due to the difference in the attachment efficiency of the tongue to the receptive membrane.

Further, when it is made into a solid, various forms are conceivable, but in the case of powder, it is not preferable because it adheres to every part of the oral cavity when administered in the mouth and adhesion efficiency to the tongue's receptive membrane is poor. The worn form is preferred. On the other hand, it is preferable to use small particles such as granules and round particles or thin film-like particles because it takes a long time to attach the large particles such as tablets to the tongue receptive membrane even if they are bound. . The film-shaped product can be used by coating it with a food or drink for which taste modification is desired, and when the coated food or drink is eaten, the food or drink can be taste-modified by contacting the receptor membrane of the tongue before the food or drink is eaten.

〔Example〕

 Hereinafter, the present invention will be specifically described with reference to examples.

Example 1 Curculigo latifolia fruits were washed with water, then the skin and seeds were removed, and the remaining pulp portion was ground.

Add 2% of pullulan and 2% of carrageenan to water, 65 ℃
Heated and melted, and crushed above pulp 10
% Was dispersed, homogenized with a mixer, applied on a steel belt and dried at 70 ° C. to obtain a film containing a taste modifier having a thickness of 0.2 mm.

After eating about 5 cm ^{2 of} this film and drinking lemon juice, a pleasant sweetness was felt.

Also, when I wrapped a plumboshi with this film and ate it,
I didn't feel sour, I felt sweet.

Example 2 500 per 100 kg of pulp mashed as in Example 1
After homogenizing with water, the mixture was centrifuged at 10,000 rpm for 30 minutes. After removing the supernatant, add 500 more water to the residue, homogenize, centrifuge and remove the supernatant,
A residue was obtained.

The residue was dried with warm air at 70 ° C. to obtain 400 g of a component containing curculin.

Ingredients containing curculin 400g, lactose 600g and water 300m
Put l into Fukae Kogyo FS-G type high speed mixer,
Granulation and vacuum drying were performed to obtain round particles having a particle size of 1 mm.

After licking these 3 round grains on the tongue, when drinking 0.02M citric acid aqueous solution, sweetness like a sugar aqueous solution was felt.

〔The invention's effect〕

According to the method for processing a taste-modifying substance of the present invention, a taste-modifying substance comprising a fruit of Curculigo latifolia or a dried product thereof or a curculin-containing component obtained therefrom is stable and effectively exhibits a taste-modifying function. It can be processed into a shape.

 ─────────────────────────────────────────────────── ─── Continued Front Page (72) Kenji Ikeda 7-35 Higashiohisa Arakawa-ku, Tokyo Within Asahi Denka Co., Ltd. (72) Inventor Masako Miyake 7-35 Higashiohisa Arakawa-ku, Tokyo Asahi Denka Kogyo Co., Ltd.

Claims (1)

[Claims] 1. A method of processing a taste-modifying substance, which comprises processing a taste-modifying substance comprising a fruit of Curculigo latifolia or a dried product thereof or a curculin-containing component obtained therefrom into a film or granules.