JP2006333862A - Food comprising nasunine and method for production of the same - Google Patents
Food comprising nasunine and method for production of the same Download PDFInfo
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Abstract
Description
この発明は、ナスの果皮からつくる食品に関するものである。
｛背景技術｝The present invention relates to a food made from eggplant peel.
{Background technology}
ナスの果皮からつくる食品に関しては、冬瓜果皮と茄子果皮のセットを必須とする、ダイエット食品（特開平１１−７５７５６）と先に出願した、ナスニン茶及びその製造方法（特願２００３−４３１３１７）及び、ナスニン等の抽出及びその製造方法（特願２００４−１５６９０４）がある。
ナスニンを含む食品についてはあまり研究されてないようである。
｛発明の開示｝
｛発明が解決しようとする課題｝Regarding foods made from eggplant peels, a diet food (Japanese Patent Laid-Open No. 11-75756) that requires a set of winter strawberry peels and coconut peels and Nasnin tea and a method for producing the same (Japanese Patent Application No. 2003-431317) and And extraction of nasin and the like and a method for producing the same (Japanese Patent Application No. 2004-156904).
There seems to be little research on foods containing eggplant.
{Disclosure of invention}
{Problems to be solved by the invention}
ナスニンを含む食品を開発する課題は、ナスの果皮から抽出するナスニンをはじめとするアントシアニン類が非常に不安定な色素で水溶液にすると、数分間で褐変、減色することで成分も変質すること、ナスの果皮粉末特有の匂いと味を変えることである。褐変、減色の防止は５重量％の酸を加えた水溶液で抽出する方法とｐＨ２．５以下になるよう酸を加えた酸性液で抽出して色素を安定させる方法があるが、褐変、減色はしないが酸味が強すぎて飲食できない。ナスニンをはじめとするアントシアニン類の非常に不安定な水溶液の色素をｐＨ４以上の弱酸性液で抽出して褐変、減色させないで変質させず、爽快な香りとおいしい味で飲食できるナスニンを含む食品を提供することを目的としている。
｛課題を解決するための手段｝The challenge of developing foods containing eggplant is that when anthocyanins such as eggplant extracted from eggplant skin are made into an aqueous solution with a very unstable pigment, the ingredients will also change by browning and decoloring in a few minutes. It is to change the smell and taste peculiar to eggplant skin powder. There are two methods for preventing browning and color reduction: one is extraction with an aqueous solution containing 5% by weight acid, and the other is stabilization with a pigment by extraction with an acid solution added with an acid so that the pH is 2.5 or lower. I can't eat or drink because the acidity is too strong. A food containing Nasnin that can be eaten and eaten with a refreshing fragrance and delicious taste without extracting the color of a very unstable aqueous solution of anthocyanins such as Nasnin with a weakly acidic solution with a pH of 4 or higher, without browning or decoloring. It is intended to provide.
{Means for solving problems}
ナスの果皮から抽出するナスニンをはじめとするアントシアニン類の非常に不安定な水溶液の色素をｐＨ４以上の弱酸性で抽出して褐変、減色させないで変質させず、爽快な香りとおいしい味で飲食できるナスニンを含む食品の提供するため数々の実験をした結果、ナスニンをはじめとするアントシアニン類の抽出に赤シソ抽出液を使用する技術に到達した。赤シソ自体ｐＨ３．２の酸性であり、深色効果、ハーブ効果、栄養成分が豊富で、爽快な香りのペリルアルデヒドを含んでおり古くから健康効果は認められているナスニンをはじめとするアントシアニン類の抽出及びナスニンを含む食品には好適である。
ナスの果皮からナスニンをはじめとするアントシアニン類の抽出に赤シソ抽出液を使用することを特長とする抽出方法であり、赤シソ抽出液に０．２〜０．５重量％の酸を加えた水溶液にナスの果皮を浸漬してナスニンをはじめとするアントシアニン類を抽出することを特徴とする抽出方法である。但し、ナスの果皮を抽出したナスニンをはじめとするアントシアニン類の水溶液に０．２〜０．５重量％の酸をくわえた赤シソ抽出液を加えると抽出液が褐変、減色する。
赤シソ抽出液に０．２〜０．５重量％の酸を加えた水溶液ｐＨ４〜ｐＨ４．５にポリフェノールオキシダーゼ活性を失わせた、ナスの果皮を浸漬して抽出することでナスニンをはじめとするアントシアニン類を褐変、減色しない抽出液ができる。
赤シソ抽出液に酸を加える量は０．２重量％以下では抽出液が褐変、減色する。
０．５重量％以上ではｐＨ４以下の酸性になる。酸の種類は限定しないがクエン酸、乳酸、ビタミンＣが好適である。Extracts from the very unstable aqueous pigments of anthocyanins, such as nasin extracted from eggplant skin, with a weak acidity of pH 4 or higher, and can be eaten and consumed with a refreshing fragrance and delicious taste without browning or decoloring As a result of many experiments to provide foods containing nasin, we have reached a technology that uses red perilla extract for the extraction of anthocyanins such as nasin. Red perilla itself is acidic with pH 3.2, rich color effect, herb effect, rich in nutrients, refreshing scented perylaldehyde and anthocyanins such as Nasnin, which has been recognized for a long time And suitable for foods containing nasin.
It is an extraction method characterized by using red perilla extract for extraction of anthocyanins such as eggplant from eggplant skin, and 0.2 to 0.5% by weight of acid is added to red perilla extract An extraction method characterized by immersing eggplant skin in an aqueous solution to extract anthocyanins such as eggplant. However, when a red perilla extract containing 0.2 to 0.5% by weight of acid is added to an aqueous solution of anthocyanins such as nasin extracted from eggplant peel, the extract browns and discolors.
Extract from eggplant peels that have lost polyphenol oxidase activity in an aqueous solution of pH 4 to pH 4.5 with 0.2 to 0.5% by weight acid added to red perilla extract. An extract that does not brown or reduce the color of anthocyanins can be produced.
When the amount of acid added to the red perilla extract is 0.2% by weight or less, the extract browns and discolors.
If it is 0.5% by weight or more, it becomes acidic at pH 4 or less. Although the kind of acid is not limited, citric acid, lactic acid, and vitamin C are preferable.
更にｐＨ５〜ｐＨ５．５の水溶液でナスの果皮粉末からナスニンをはじめとするアントシアニン類を抽出して抽出液を褐変、減色させず、ナスの果皮粉末特有の匂いと味を、爽快な香りとおいしい酸味に変え飲食できる技術を得た。
赤チソ粉末と梅果肉粉末の抽出水溶液にナスの果皮粉末を浸漬してナスニンをはじめとするアントシアニン類を抽出することを特徴とする抽出方法である。
但し、ナスの果皮粉末を抽出したナスニンをはじめとするアントシアニン類の水溶液に赤チソ粉末と梅果肉粉末を加えると抽出液が褐変、減色する。赤チソ粉末と梅果肉粉末の抽出水溶液ｐＨ５〜ｐＨ５．５にポリフェノールオキシダーゼ活性を失わせた、ナスの果皮粉末を浸漬してナスニンをはじめとするアントシアニン類を褐変、減色させないで抽出することができる。
そして、赤チソの爽快な香りでナスの果皮粉末特有の匂いを消し、梅果肉の酸味でナスの果皮粉末特有の味を消して、爽快な香りとおいしい酸味に変えた飲料、食品ができる。Furthermore, anthocyanins such as eggplant are extracted from eggplant peel powder with an aqueous solution of pH 5 to pH 5.5, and the extract is not browned or reduced in color, and the smell and taste peculiar to eggplant peel powder is refreshed and delicious. The technology that can be changed to sour and eat.
An extraction method characterized by extracting eggplant skin powder in an aqueous solution of red chiso powder and plum pulp powder to extract anthocyanins such as eggplant.
However, when red chisso powder and plum flesh powder are added to an aqueous solution of anthocyanins such as nasin extracted from eggplant skin powder, the extract browns and discolors. Extraction of red chiso powder and plum flesh powder It is possible to extract anthocyanins such as eggplant and other anthocyanins by immersing eggplant skin powder that has lost its polyphenol oxidase activity in pH 5 to pH 5.5. .
The refreshing aroma of red chisso eliminates the smell of eggplant peel powder, and the sour taste of eggplant peel with the sour taste of plum flesh makes beverages and foods that have a refreshing aroma and delicious sourness.
特徴は赤チソ粉末、梅果肉粉末を抽出したナスニン抽出液にナスの果皮粉末を浸漬すると短時間（２０分間以内）でナスニンをはじめとするアントシアニン類を抽出する。そして、ナスの果皮粉末からナスニンをはじめとするアントシアニン類をナスニン抽出液ｐＨ４〜ｐＨ５．５の弱酸性で抽出することを特徴とする抽出方法。赤チソ、梅果肉の天然の抽出液を使用してナスの果皮粉末からナスニンをはじめとするアントシアニン類を抽出すること。 Characteristically, when eggplant peel powder is immersed in an extract of eggplant skin extracted from red chisel powder and plum pulp powder, anthocyanins such as eggplant are extracted in a short time (within 20 minutes). And the extraction method characterized by extracting the anthocyanins including eggplant nin from the eggplant skin powder with the weak acidity of the nasin extract pH 4 to pH 5.5. Extracting anthocyanins such as nasin from eggplant skin powder using a natural extract of red chisel and plum flesh.
赤チソ、梅果肉、ナスの果皮の各粉末をティーバッグ等に一袋に入れて水に浸漬、ナスニンをはじめとするアントシアニン類を抽出して褐変、減色させない技術は、赤チソ粉末、梅果肉粉末を水に早く溶解させることで褐変、減色を抑制できる。ナスの果皮粉末に比べて赤チソ粉末、梅果肉粉末の粒子を小さくして早く抽出させることを特徴とする抽出方法で褐変、減色しないで抽出できる。
｛発明の効果｝Red chiso, plum flesh, and eggplant skin powder are placed in a tea bag and soaked in water, and anthocyanins such as eggplant and other anthocyanins are extracted to prevent browning and discoloration. Browning and color reduction can be suppressed by quickly dissolving the powder in water. Extraction without browning or color reduction is possible with an extraction method characterized by making red chiso powder and plum flesh powder particles smaller and faster extracted than eggplant peel powder.
{The invention's effect}
この発明によればナスニンを含む食品は赤チソ、梅果肉の天然の抽出液を使用してナスの果皮粉末からナスニンをはじめとするアントシアニン類を抽出することで褐変、減色しないで爽快な香りと自然でおいしい酸味の食品ができる。
赤チソ抽出液を使用することで、ナスニンを含む食品の深色効果、ハーブ効果、栄養成分が豊富で、爽快な香りのペリルアルデヒドを含んでおり、胃液の分泌をうながし、食欲を増進させたり胃を丈夫にする効果がある。
褐変、減色はなく成分は変質させず、ＰＨ５〜ｐＨ５．５で抽出して飲食できることによりナスニンをはじめとするアントシアニン類を含む、健康効果が明らかな褐変、減色しないナスニンのジュース等の各種の食品ができる。
ナスの果皮、シソ、梅果肉の抽出液及び各粉末を組み合わせた健康効果のあるナスニンを含むお茶、ドレッシングソース、スープ、お茶漬け、ふりかけ、調理材等の食品ができる。アルコール類にナスの果皮及び赤シソ抽出液を混入して各種のアルコール飲料ができる。ナスニンをはじめとするアントシアニン類を水溶液で褐変、減色、変質させないで水溶液保存ができる。ナスの果皮、赤チソ、梅果肉抽出液でアルコール類やデザート、ゼリー、ヨーグルト、スープ等食品の着色に使用できる。ナスの果皮、赤シソ、梅果肉の成分の相乗効果が期待できる。
｛発明を実施するための最良の形態｝According to the present invention, the food containing nasin is extracted from anthocyanins such as nasin from eggplant peel powder using a natural extract of red chisel and plum flesh, and it has a refreshing scent without browning. Natural and delicious sour food.
By using red tissot extract, it is rich in deep color effect, herb effect and nutritional components of foods containing nasin and contains perylaldehyde with a refreshing fragrance, prompting gastric secretion and increasing appetite Has the effect of strengthening the stomach.
Various foods such as nasin juice that does not cause browning and color change with obvious health effects, including anthocyanins such as nasin, which can be extracted and eaten at pH 5 to pH 5.5. Can do.
Tea, dressing sauce, soup, tea pickles, sprinkles, cooking ingredients, etc. containing eggplant peel, perilla, plum flesh extract and various eggplants containing healthy eggplants. Various alcoholic beverages can be produced by mixing eggplant skin and red perilla extract into alcohols. Anthocyanins such as eggplant and other anthocyanins can be stored in an aqueous solution without being browned, discolored or altered by the aqueous solution. It can be used for coloring foods such as alcohols, desserts, jellies, yogurts, soups with eggplant peels, red chisels and plum flesh extracts. Synergistic effects of eggplant peel, red perilla and plum flesh can be expected.
{Best Mode for Carrying Out the Invention}
本発明を実施するための最良の形態を図１の太線により具体的に説明する。
ナスニンを含む食品及びその製造方法は、赤シソ（１）と梅果肉（２）を抽出した水溶液にナスの果皮粉末（６）を浸漬してナスニンをはじめとするアントシアニン類を抽出することを特徴とする抽出方法にある。赤シソ（１）を水洗する前処理工程。梅果肉（２）を水洗する前処理工程。から赤シソ（１）と梅果肉（２）を浸漬して梅果肉（２）に赤シソ（１）抽出液を含ませる浸漬工程。を経て赤シソ（１）抽出液を含ませ着色した梅果肉（２）を真空凍結乾燥して乾燥梅肉にする乾燥工程。を経て乾燥梅肉を粉砕する粉砕工程。でシソ含有梅果肉粉末（３）を造る。シソ含有梅果肉粉末（３）０．６〜１．２重量％及び赤シソ粉末（７）を鮮度水溶液に浸漬して赤シソ抽出液、梅肉抽出液を抽出して赤シソ（１）と梅肉（２）の酸でｐＨ５〜ｐＨ５．５のナスニン抽出液を造るナスニン抽出液工程。
ナス（４）は水洗いする前処理工程。を経てナスの果皮（５）を剥き取りする皮剥き工程。でナスの果皮（５）を造る。ナスの果皮（５）を鮮度保持液に浸漬する浸漬工程を経て鮮度保持液の付着したナスの果皮（５）を低温で除湿乾燥する乾燥工程。から乾燥したナスの果皮（５）を粉砕して粉末化する粉砕工程。でナスの果皮粉末（６）を造る。そのナスの果皮粉末（６）をナスニン抽出液工程で造ったナスニン抽出液温度５〜１５℃に浸漬して２０分間以内にナスニンをはじめとするアントシアニン類を抽出するナスニン抽出工程。抽出はナスニン抽出液の赤シソ（１）の酸と梅果肉（２）の酸の作用によるがｐＨ５〜ｐＨ５．５で褐変、減色が抑えられているのは、シソ（１）と梅果肉（２）の酸及びシソ（１）とナス（４）の両アントシアニンのアントシアニジンが芳香環同士で疎水的相互作用による自己会合を起こし、ナスニンをはじめとするアントしアニン類を多少安定していると考えられる。シソ抽出液の作用はシソ（１）に含まれるフラボン類やロスマリン酸などのコピグメント化合物との異分子間スタッキングによるコピグメンテーションが深色効果に関係していると思われる。鮮度保持液のトレハロースも色素成分の安定化、組織の劣化を抑制する。シソ含有梅果肉粉末（３）を鮮度水溶液に浸漬の量は０．６重量％以下では抽出液が褐変、減色する。１．２重量％以上ではｐＨ４以下の酸性になる。抽出液は天然抽出液を使用してナスの果皮粉末（６）からナスニンをはじめとするアントシアニン類を抽出する。ナスニンを含む食品は味覚等の調合、品質検査をして製品化する製品化工程を経てナスニン飲料、ナスニン食品を製造する。そして、赤チソ（１）の爽快な香りでナスの果皮粉末（６）特有の匂いを消し、梅果肉の酸味でナスの果皮粉末特有の味を消して、爽快な香りのおいしい酸味の飲料、食品ができる。The best mode for carrying out the present invention will be specifically described with reference to the thick line in FIG.
A food containing eggplant and a method for producing the same are characterized in that eggplant skin powder (6) is immersed in an aqueous solution extracted from red perilla (1) and plum flesh (2) to extract anthocyanins such as eggplant. It is in the extraction method. A pretreatment step of washing red perilla (1) with water. A pretreatment step of washing the plum flesh (2) with water. Soaking red perilla (1) and plum flesh (2) and adding red perilla (1) extract to plum flesh (2). The drying process of red plum perilla (1) containing the extract and coloring ume pulp (2) in a vacuum freeze-dried to dry plum meat. The crushing process which crushes dried plum meat through. Make perilla-containing plum pulp powder (3). Perilla-containing plum pulp powder (3) 0.6 to 1.2% by weight and red perilla powder (7) are immersed in a freshness aqueous solution to extract red perilla extract, plum extract and red perilla (1) The nasin extract process which produces the nasin extract of pH5-pH5.5 with the acid of plum meat (2).
Eggplant (4) is a pretreatment step of washing with water. The skin peeling process which peels off the peel (5) of eggplant after going through. Make eggplant peel (5). A drying step of dehumidifying and drying the eggplant peel (5) to which the freshness-retaining liquid is adhered through a dipping step of immersing the eggplant peel (5) in the freshness-retaining liquid. Crushing step of crushing dried eggplant peel (5) to powder. Make eggplant skin powder (6). The eggplant peel powder (6) made in the eggplant extract liquid step is immersed in an eggplant extract liquid temperature of 5 to 15 ° C., and anthocyanins such as eggplant are extracted within 20 minutes. Extraction is due to the action of red perilla (1) acid and ume flesh (2) acid in the extract of Nasnin, but browning and color reduction are suppressed at pH 5 to pH 5.5. Perilla (1) and plum flesh ( 2) Acid and perilla (1) and anthocyanins of both anthocyanins of eggplant (4) cause self-association due to hydrophobic interaction between aromatic rings, and anthocyanins such as eggplant are somewhat stable Conceivable. The action of perilla extract seems to be related to deep color effect by co-pigmentation by heteromolecular stacking with flavones contained in perilla (1) and copigment compounds such as rosmarinic acid. Trehalose, a freshness-retaining solution, also stabilizes pigment components and suppresses tissue degradation. When the perilla-containing plum pulp powder (3) is immersed in a fresh aqueous solution at an amount of 0.6% by weight or less, the extract is browned and discolored. If it is 1.2% by weight or more, it becomes acidic at pH 4 or less. As an extract, anthocyanins such as nasin are extracted from eggplant skin powder (6) using a natural extract. Nasnin-containing foods are processed through a commercialization process in which products such as taste and other preparations are prepared and quality-inspected to produce products. And with the refreshing scent of red chisso (1), the smell of eggplant peel powder (6) is turned off, the taste of eggplant peel with the acidity of plum flesh is turned off, and the delicious sour beverage with refreshing scent, You can make food.
鮮度保持液は水溶液にトレハロースを０．５重量％加えたものである。ナスの果皮（５）の乾燥は３０℃以下で４５分間乾燥した後に高温で２分間ナスの果皮（５）のポリフェノールオキシダーゼ活性を失わせて低温除湿乾燥機で乾燥する。赤シソ抽出液の効果は赤シソ（１）自体ｐＨ３．２の酸性であり、深色効果、ハーブ効果、栄養成分が豊富で、爽快な香りのペリルアルデヒドを含んでおりナスニンを含む食品の価値を高める。ペリルアルデヒドは胃液の分泌をうながし食欲を増進させたり胃を丈夫にする作用があることが知られている。 The freshness-retaining solution is obtained by adding 0.5% by weight of trehalose to an aqueous solution. Eggplant pericarp (5) is dried at 30 ° C. or lower for 45 minutes, and then the polyphenol oxidase activity of eggplant pericarp (5) is lost for 2 minutes at a high temperature and dried in a low temperature dehumidifying dryer. The value of red perilla extract is acidic at pH 3.2 itself, deep color effect, herb effect, rich in nutrients, refreshing scented perylaldehyde, and the value of foods containing nasin To increase. Perilaldehyde is known to promote gastric secretion, increase appetite, and strengthen the stomach.
赤シソ（１）、梅果肉（２）の作用によりナスの果皮（５）から抽出するナスニンをはじめとするアントしアニン類の褐変、減色を抑制できることが判明して次の発明ができる。ナスの果皮（５）、赤シソ（１）、梅果肉（２）の各粉末及び抽出液を組み合わせて造ることを特長とするナスニンを含む食品。
梅果肉（２）の粉末は赤シソ（１）で着色した梅果肉（２）を真空凍結乾燥した乾燥梅肉が使用できる特長がある。又、食品によっては赤シソ（１）の梅漬液を有効に利用できる。アルコール類にナスの果皮（５）、赤シソ（１）の各粉末及び抽出液を混合して造ることを特徴としたナスニンを含むアルコール飲料。
アルコール類はクエン酸を含む梅酒が好適であるが、焼酎、ワイン、清酒、果実酒等限定はしない。
｛実施例｝
｛実施例１｝It has been found that browning and color reduction of ant and anines such as nasin extracted from eggplant peel (5) can be suppressed by the action of red perilla (1) and plum flesh (2). An eggplant-containing food characterized by combining eggplant skin (5), red perilla (1), plum flesh (2) powder and an extract.
Plum pulp (2) powder is characterized by the ability to use dried plum meat obtained by freeze-drying plum pulp (2) colored with red perilla (1). Depending on the food, the red pickled perilla (1) can be used effectively. An alcoholic beverage containing eggplant, characterized in that it is made by mixing each powder of eggplant skin (5), red perilla (1) and an extract with alcohol.
The alcohol is preferably plum wine containing citric acid, but is not limited to shochu, wine, sake, fruit wine, and the like.
{Example}
{Example 1}
水洗いした赤チソ（１）２５ｇを低温除湿乾燥し粉末化した赤チソ粉末（７）５ｇを１リットルの鮮度保持液に浸漬して抽出液を抽出し赤チソ粉末（７）の滓をフィルターで濾過して排出し薄いピンク色のシソ抽出水溶液ｐＨ４．５を造った。鮮度保持液は０．３重量％のクエン酸と０．５重量％のトレハロースを含有している水溶液である。シソ抽出水溶液１５℃にポリフェノールオキシダーゼ活性を失わせた、ナスの果皮粉末（６）１０ｇを浸漬してナスニンをはじめとするアントシアニン類をｐＨ４．５で抽出させナスの果皮粉末（６）の滓をフィルターで濾過して排出して、製品化前の紫紺色をしたナスニンを含む飲料を製造した。温度１５℃の部屋にそのまま１２時間置いて、容器に詰めて冷蔵庫に１ヶ月保管して褐変、減色していないことを確認した。
｛実施例２｝25 g of red tissot (1) washed with water is dehumidified and dried at low temperature, and 5 g of powdered red tissot powder (7) is immersed in 1 liter of freshness retaining liquid to extract the extract and filter Filtration and discharge produced a light pink perilla extract aqueous solution pH 4.5. The freshness-retaining solution is an aqueous solution containing 0.3% by weight citric acid and 0.5% by weight trehalose. 10 mg of eggplant peel powder (6), which has lost polyphenol oxidase activity in a perilla extract aqueous solution at 15 ° C., is extracted by extracting anthocyanins such as eggplant at pH 4.5. The product was filtered and discharged to produce a beverage containing purple-colored nasin before commercialization. It was placed in a room at a temperature of 15 ° C. for 12 hours as it was, packed in a container and stored in a refrigerator for 1 month to confirm that it was not browned or discolored.
{Example 2}
シソ含有梅果肉粉末（３）５ｃｃ、赤シソ粉末（７）３ｃｃに温水５００ｃｃを加え薄いピンク色の水溶液ｐＨ５をつくり、ティーバッグに入れたポリフェノールオキシダーゼ活性を失わせたナスの果皮の粉末（６）５ｃｃを浸漬してナスニンをはじめとするアントシアニン類を１分間以内にｐＨ５で抽出させてティーバッグを取り出し、綺麗な赤紫色のナスニンを含む飲料ができた。コップにいれて温度１５℃の場所に１２時間置いて褐変、減色していないことを確認した。
赤チソ（１）の爽快な香りと梅果肉（２）のおいしい酸味の飲料ができた。
温水５００ｃｃにティーバッグに入れたナスの果皮粉末（６）５ｃｃを浸漬して１分間以内でナスニンをはじめとするアントシアニン類を抽出させた紫色の水溶液にシソ含有梅果肉粉末（３）５ｃｃ、赤シソ粉末（７）３ｃｃを加えると１分間以内で茶褐色に変色することを確認した。
｛実施例３｝Powdered eggplant pericarp (6) containing 5 cc of perilla-containing plum pulp powder (3), red perilla powder (7) and 500 cc of warm water to make a thin pink aqueous solution pH 5 and having lost polyphenol oxidase activity in tea bags (6 ) 5 cc was soaked, and anthocyanins such as nasin were extracted at pH 5 within 1 minute, and the tea bag was taken out to obtain a beverage containing beautiful reddish purple nasin. It was placed in a glass and placed in a place at a temperature of 15 ° C. for 12 hours to confirm that it was not browned or discolored.
A refreshing scent of red chisos (1) and a delicious sour beverage of plum flesh (2) were made.
Eggplant skin powder (6) placed in a tea bag in 500 cc of warm water is immersed in 5 cc of purple water solution extracted from anthocyanins such as eggplant in less than 1 minute. Perilla-containing plum pulp powder (3) 5 cc, red When 3 cc of perilla powder (7) was added, it was confirmed that the color changed to brown within 1 minute.
{Example 3}
梅酒２００ｃｃに水１００ｃｃを混ぜて、その中にティーバッグに入れたポリフェノールオキシダーゼ活性を失わせたナスの果皮粉末（６）３ｃｃと赤シソ粉末（７）２ｃｃビタミンＣ ２ｃｃを浸漬して約２分間で薄紫色のナスニンをはじめとするアントシアニン類を抽出させ、ティーバッグを取り出してフィルターで溶解液を濾過して、ナスニンを含むアルコール飲料を造った。温度１５℃の場所にそのまま１２時間置いて、容器に詰めて冷蔵庫に３ヶ月保管して褐変、減色していないことを確認した。
｛実施例４｝Mix 200cc of plum wine with 100cc of water and immerse the eggplant skin powder (6) 3cc and red perilla powder (7) 2cc vitamin C 2cc that lost polyphenol oxidase activity in tea bags for about 2 minutes Then, anthocyanins such as pale purple nasin were extracted, the tea bag was taken out, and the solution was filtered through a filter to produce an alcoholic beverage containing nasin. It was placed in a place at a temperature of 15 ° C. for 12 hours as it was, packed in a container and stored in a refrigerator for 3 months to confirm that it was not browned or discolored.
{Example 4}
ポリフェノールオキシダーゼ活性を失わせたナスの果皮粉末（６）１０メッシュを１ｃｃ、シソ含有梅果肉粉末（３）６０メッシュ１ｃｃ、赤チソ粉末（７）６０メッシュ０．５ｃｃを混ぜ合わせてスティック包装にした。お湯１００ｃｃにスティック包装の各粉末を入れて浸漬約２分で濁った赤紫色のナスニンをはじめとするアントシアニン類を抽出させ、茶漉しで滓を取り除いて深色の赤紫色でｐＨ５のナスニンを含む飲料ができた。コップにいれて温度１５℃の場所に１２時間置いて褐変、減色していないことを確認した。赤チソ（１）の深色効果、とペリルアルデヒドの香りが爽快であり天然抽出液でナスの果皮粉末（６）からナスニンをはじめとするアントシアニン類を抽出して自然のおいしさの飲料ができた。
｛産業上の利用可能性｝1 cc of eggplant skin powder (6) having lost polyphenol oxidase activity, 1 cc of plum fruit powder containing perilla (3) 60 cc of red plum powder (7) and 60 cc of red chiso powder (7) were mixed into stick packaging. . Place each powder of stick packaging in 100cc of hot water and extract anthocyanins such as muddy reddish purple eggplants after immersion for about 2 minutes. A drink was made. It was placed in a glass and placed in a place at a temperature of 15 ° C. for 12 hours to confirm that it was not browned or discolored. The deep color effect of red tissot (1) and the perylaldehyde scent are refreshing and natural an extract extracts anthocyanins such as eggplant from eggplant skin powder (6) to produce a natural delicious beverage. It was.
{Industrial applicability}
ナスニンには含有物質に抗酸化作用、抗ガン作用があることは、近年各方面の研究機関の研究によって判明している。また、血管をきれいにして動脈硬化を防ぐ効果があることは、オーストリアのグラーツ大学で発表されている。
ナスニンを構成しているデルフェニジンは過酸化脂質の生成阻害やスーパーオキシドアニオンラジカル除去活性がアントシアニン系の中では最も強いので、ナスニンが有する機能活性は他のアントシアニンと比較してより強力であることが期待できる。ナスニンは消化管から吸収されるので、生体内での活性作用が期待されることから研究が進むとナスニンを含む食品の産業上の利用可能性は十分にある。In recent years, research on various institutes has revealed that nasin has antioxidant and anti-cancer effects in its contents. It has also been announced at the University of Graz in Austria that it has the effect of cleaning blood vessels and preventing arteriosclerosis.
Since delphenidin, which constitutes nasin, has the strongest inhibition of lipid peroxide formation and superoxide anion radical removal activity in the anthocyanin system, the functional activity of nasin may be stronger than other anthocyanins. I can expect. Nasnin is absorbed from the gastrointestinal tract, so that it can be expected to have an in vivo activity. As research progresses, there is a sufficient industrial applicability of food containing nasnin.
｛図１｝本発明の、ナスニンを含む食品及びその製造方法の系統図である。 {FIG. 1} It is a systematic diagram of a food containing nasnin and a method for producing the same according to the present invention.
１）赤シソ ２）梅果肉 ３）シソ含有梅肉粉末
４）ナス ５）ナスの果皮 ６）ナスの果皮粉末
７）赤シソ粉末 ８）酸 ９）ナスの果肉1) Red perilla 2) Plum pulp 3) Perilla-containing plum meat powder 4) Eggplant 5) Eggplant skin 6) Eggplant skin powder 7) Red perilla powder 8) Acid 9) Eggplant pulp
Claims (6)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2005235540A JP2006333862A (en) | 2004-07-26 | 2005-07-19 | Food comprising nasunine and method for production of the same |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2004243021 | 2004-07-26 | ||
| JP2005161955 | 2005-05-02 | ||
| JP2005235540A JP2006333862A (en) | 2004-07-26 | 2005-07-19 | Food comprising nasunine and method for production of the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2006333862A true JP2006333862A (en) | 2006-12-14 |
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| Application Number | Title | Priority Date | Filing Date |
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| JP2005235540A Withdrawn JP2006333862A (en) | 2004-07-26 | 2005-07-19 | Food comprising nasunine and method for production of the same |
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| JP (1) | JP2006333862A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010522794A (en) * | 2007-03-28 | 2010-07-08 | ダイアナ ナチュラルズ | Modification of the hue of anthocyanins to obtain colored substances |
| CN102796154A (en) * | 2012-08-07 | 2012-11-28 | 上海交通大学 | Method for separating and preparing high-purity acylated delphinidin derivatives from eggplant peel |
| CN105854344A (en) * | 2016-03-31 | 2016-08-17 | 张家界本草科技有限公司 | A method of extracting perilla fruit oil and perilla fruit active components from perilla fruit |
-
2005
- 2005-07-19 JP JP2005235540A patent/JP2006333862A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010522794A (en) * | 2007-03-28 | 2010-07-08 | ダイアナ ナチュラルズ | Modification of the hue of anthocyanins to obtain colored substances |
| CN102796154A (en) * | 2012-08-07 | 2012-11-28 | 上海交通大学 | Method for separating and preparing high-purity acylated delphinidin derivatives from eggplant peel |
| CN105854344A (en) * | 2016-03-31 | 2016-08-17 | 张家界本草科技有限公司 | A method of extracting perilla fruit oil and perilla fruit active components from perilla fruit |
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