JP2010162002A - Technique for improving antioxidative potency of blackstrap molasses - Google Patents
Technique for improving antioxidative potency of blackstrap molasses Download PDFInfo
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Abstract
Description
本発明は、サトウキビから粗糖製造の際に分離される糖蜜の有効利用に関する。 The present invention relates to effective use of molasses separated from sugarcane during the production of crude sugar.
サトウキビから粗糖を製造する際に糖蜜が分離されるが、これまで畜産飼料の添加物等に利用される程度で有効な利用方法はなく、主に海洋投棄が行われていた。しかしながら、環境問題から海洋投棄が制限され、製糖工場は廃棄物処理に苦慮している。
糖蜜には、抗酸化能(非特許文献1)、糖の小腸からの吸収阻害(非特許文献2)、血糖値上昇抑制(非特許文献3)、美白(特許文献1)等の機能性を有する多種類のポリフェノール及び配糖体が存在することが報告されている。また、乳酸菌、乳酸菌と酵母、乳酸菌と枯草菌又は乳酸菌と酵母と枯草菌を用いて糖蜜を発酵させることにより抗酸化能を強化できることが報告されている(特許文献2)。
Although molasses is separated when producing crude sugar from sugarcane, there has been no effective method of use to the extent that it can be used as an additive for livestock feed, and ocean dumping has mainly been performed. However, ocean dumping is restricted due to environmental problems, and sugar mills are struggling with waste disposal.
Molasses has functionality such as antioxidant capacity (Non-patent Document 1), absorption inhibition of sugar from the small intestine (Non-patent Document 2), suppression of blood sugar level rise (Non-patent Document 3), whitening (Patent Document 1) It has been reported that there are many types of polyphenols and glycosides. Further, it has been reported that antioxidant ability can be enhanced by fermenting molasses using lactic acid bacteria, lactic acid bacteria and yeast, lactic acid bacteria and Bacillus subtilis, or lactic acid bacteria and yeast and Bacillus subtilis (Patent Document 2).
しかしながら、上記強化方法では、抗酸化能の強化は15%程度に過ぎない。本発明は、糖蜜を廃棄物としてではなく、機能性食品添加物等の付加価値を有する資源として利用することを目的とする。 However, with the above-described enhancement method, the enhancement of antioxidant capacity is only about 15%. An object of this invention is to utilize molasses not as a waste material but as a resource having added value such as a functional food additive.
本発明は、吸着剤に糖蜜を吸着させ、糖蜜が吸着した吸着剤を加熱することを特徴とする抗酸化能が強化された糖蜜の製造方法を提供する。
また、本発明は、吸着剤に糖蜜を吸着させ、糖蜜が吸着した吸着剤を加熱することを特徴とする糖蜜の抗酸化能の強化方法を提供する。
The present invention provides a method for producing molasses with enhanced antioxidant ability, characterized by adsorbing molasses on an adsorbent and heating the adsorbent on which molasses is adsorbed.
In addition, the present invention provides a method for enhancing the antioxidant ability of molasses, which comprises adsorbing molasses on an adsorbent and heating the adsorbent adsorbed with molasses.
本発明は、植物由来の抗酸化能強化食品添加物として食品分野において広範な利用が期待される。本発明は、環境に優しく、安全性に優れているという特色を有している。 The present invention is expected to be widely used in the food field as a plant-derived antioxidant-enhanced food additive. The present invention is characterized by being environmentally friendly and excellent in safety.
本発明の抗酸化能が強化された糖蜜の製造方法又は糖蜜の抗酸化能の強化方法は、吸着剤に糖蜜を吸着させ、糖蜜が吸着した吸着剤を加熱することを特徴とする。
本発明の抗酸化能が強化された糖蜜の製造方法で使用する糖蜜としては、サトウキビ等から砂糖を製造する製糖工場の粗糖分離後の廃糖蜜やサトウキビ由来のシロップ、およびこれらをアルコール発酵させ蒸留した残渣を使用することができる。
また、吸着剤としては、糖蜜を吸着し、その後加熱できるものであればどのようなものでも使用できるが、好ましくは珪藻土又は珪藻土焼成物である。例えば、Celite社製のセライトやマイクロセルなどを使用できる。
吸着剤に糖蜜を吸着させる前に、糖蜜を予め水や砂糖水のような食品に添加できる水溶液などで希釈してもよい。糖蜜を希釈して使用する場合には、好ましくは2倍〜10倍に希釈する。
The method for producing molasses with enhanced antioxidant ability or the method for enhancing antioxidant ability of molasses of the present invention is characterized in that molasses is adsorbed on an adsorbent and the adsorbent adsorbed with molasses is heated.
As the molasses used in the method for producing molasses with enhanced antioxidant ability of the present invention, the molasses and sugarcane-derived syrup after the separation of crude sugar in a sugar factory producing sugar from sugarcane, etc., and alcohol-fermented and distilled The residue obtained can be used.
As the adsorbent, any adsorbent can be used as long as it can adsorb molasses and can be heated thereafter, but is preferably diatomaceous earth or a fired diatomaceous earth. For example, Celite or microcell manufactured by Celite can be used.
Before adsorbing molasses to the adsorbent, molasses may be diluted with an aqueous solution that can be added to food such as water or sugar water in advance. When molasses is diluted and used, it is preferably diluted 2 to 10 times.
糖蜜を吸着した吸着剤を加熱する方法としては、どのような方法及び装置を用いて行ってもよい。例えば、ガス、電気、重油等を利用した乾熱機、オーブン、焙煎機等が利用できる。加熱温度は、好ましくは90℃〜170℃であり、より好ましくは100℃〜160℃である。加熱時間に関して、最適な加熱時間は加熱温度に対応して変化するが、一般的には5〜100分であり、好ましくは10〜60分間である。 As a method of heating the adsorbent adsorbing molasses, any method and apparatus may be used. For example, a dry heat machine, an oven, a roasting machine, etc. using gas, electricity, heavy oil, etc. can be used. The heating temperature is preferably 90 ° C to 170 ° C, more preferably 100 ° C to 160 ° C. Regarding the heating time, the optimum heating time varies depending on the heating temperature, but is generally 5 to 100 minutes, preferably 10 to 60 minutes.
吸着剤を加熱した後は、例えば吸着剤の冷却、水を加えて攪拌、ろ過又は遠心分離のような工程を経て抗酸化能が強化された糖蜜を得ることができる。ろ過又は遠心分離の前に沸騰水中で糖蜜を抽出してもよい。 After heating the adsorbent, molasses with enhanced antioxidant ability can be obtained through steps such as cooling the adsorbent, adding water and stirring, filtering or centrifuging. Molasses may be extracted in boiling water prior to filtration or centrifugation.
(実施例1)
各試験管に100mgのセライト(炭酸ナトリウムとともに焼生した珪藻土、Celite社製)を入れ、蒸留水で3倍に希釈した糖蜜(製糖工場の粗糖分離後の廃糖蜜)100μlを吸着させ、100℃、120℃、140℃、160℃及び180℃の温度で、それぞれ10分、20分、30分、40分、50分及び60分間処理した。温度処理には乾熱器(アズワン社製)を用いた。
試料が室温になるまで放置した後、2mlの蒸留水を加えて攪拌し、沸騰水中で1分間静置後、すぐに水中で冷却し、遠心分離(1750×g、30分間)した。遠心後、上澄みを取り、分析に供した。
抗酸化能は1,1-ジフェニル-2-ピクリルヒドラジル(DPPH)を用いたラジカル消去活性を沖らの方法(食品科学工学会誌, 48, 926-932, 2001)で測定し、トロロックス相当量で算出した。具体的手順は次の通りである:上澄み液に100%エタノールを等量混合し攪拌した。次いで、100μlを98穴のマイクロプレートに入れた。さらに、50μlのMESバッファーを加え、50μlの800μMのDPPH(100%エタノール溶解)溶液を加えた。20分後にマクロプレートリーダーで520nmの吸光度を測定した。なお、濃度を計算するためにサンプルと標準品のトロロックスについては、上澄み液に100%エタノールを等量混合し攪拌した後、その濃度に応じて数段階に希釈して行った。
Example 1
Put 100mg of celite (diatomaceous earth calcined with sodium carbonate, manufactured by Celite) into each test tube, and adsorb 100μl of molasses (waste molasses after separation of raw sugar from sugar factory) diluted with distilled water, 100 ℃ , 120 ° C, 140 ° C, 160 ° C and 180 ° C for 10 minutes, 20 minutes, 30 minutes, 40 minutes, 50 minutes and 60 minutes, respectively. A heat exchanger (manufactured by AS ONE) was used for the temperature treatment.
After the sample was allowed to stand at room temperature, 2 ml of distilled water was added and stirred, left in boiling water for 1 minute, then immediately cooled in water and centrifuged (1750 × g, 30 minutes). After centrifugation, the supernatant was taken and subjected to analysis.
Antioxidant activity was measured by measuring the radical scavenging activity using 1,1-diphenyl-2-picrylhydrazyl (DPPH) by Oki et al. (Journal of Food Science and Technology, 48, 926-932, 2001). Calculated in considerable amounts. The specific procedure is as follows: The supernatant was mixed with an equal amount of 100% ethanol and stirred. 100 μl was then placed in a 98-well microplate. Further, 50 μl of MES buffer was added, and 50 μl of 800 μM DPPH (100% ethanol solution) solution was added. After 20 minutes, the absorbance at 520 nm was measured with a macroplate reader. In order to calculate the concentration, the sample and the standard Trolox were mixed with 100% ethanol in the supernatant and stirred, and then diluted in several stages depending on the concentration.
糖蜜を100℃で焙煎した場合には、10分間の焙煎時間でラジカル消去活性は約37%増加し、焙煎時間を長くすると共にラジカル消去活性はさらに若干増加した(60分間で約54%増加)(図2参照)。
糖蜜を120℃で焙煎した場合には、10分間の焙煎時間でラジカル消去活性は約53%増加し、焙煎時間を長くすると共にラジカル消去活性はさらに大きく増加した(60分間で約328%増加)(図3参照)。
糖蜜を140℃で焙煎した場合には、10分間の焙煎時間でラジカル消去活性は約310%増加し、焙煎時間を長くしてもラジカル消去活性の増加量にあまり変化はなかった(図4参照)。
糖蜜を160℃で焙煎した場合には、10分間の焙煎時間でラジカル消去活性は約343%増加し、焙煎時間を長くすると共にラジカル消去活性の増加量は小さくなった(60分間で約229%減少)(図5参照)。
糖蜜を180℃で焙煎した場合には、10分間の煎時間でラジカル消去活性は約48%減少し、焙煎時間を長くすると共にラジカル消去活性はさらに減少した(60分間で約86%減少)(図6参照)。
When molasses was roasted at 100 ° C., the radical scavenging activity increased by about 37% in 10 minutes of roasting time, and the radical scavenging activity increased further slightly with increasing roasting time (about 54 in 60 minutes). % Increase) (see FIG. 2).
When molasses was roasted at 120 ° C., the radical scavenging activity increased by about 53% in the roasting time of 10 minutes, and the radical scavenging activity increased further with increasing the roasting time (about 328 in 60 minutes). % Increase) (see FIG. 3).
When molasses was roasted at 140 ° C, radical scavenging activity increased by about 310% after 10 minutes of roasting time, and the amount of radical scavenging activity increased little even when roasting time was increased ( (See FIG. 4).
When molasses was roasted at 160 ° C, the radical scavenging activity increased by about 343% in 10 minutes of roasting time, and the increase in radical scavenging activity decreased with increasing roasting time (in 60 minutes). (Refer to about 229%) (See Figure 5).
When molasses was roasted at 180 ° C, radical scavenging activity decreased by about 48% after 10 minutes of roasting time, and radical scavenging activity further decreased with increasing roasting time (reduce about 86% by 60 minutes). (See FIG. 6).
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Cited By (3)
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JP2012172049A (en) * | 2011-02-21 | 2012-09-10 | Masatsugu Yamashita | Deodorizing detergent |
JP2013180985A (en) * | 2012-03-01 | 2013-09-12 | Cosmetics Roorando Kk | Skin cleansing agent composition |
JP2014065687A (en) * | 2012-09-26 | 2014-04-17 | Masatsugu Yamashita | Cosmetic |
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JP2000297045A (en) * | 1999-04-12 | 2000-10-24 | Mitsui Sugar Co Ltd | Cancer immunoenhancer and allergy immunodepressant |
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Patent Citations (10)
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JPH06315350A (en) * | 1992-04-01 | 1994-11-15 | Norin Suisansyo Kyushu Nogyo Shikenjo | Blend for fowl feed and method for feeding fowl using the same blend |
JPH10117726A (en) * | 1996-08-30 | 1998-05-12 | Rengo Co Ltd | Heat-treated chlorophyll-containing finely divided material |
JP2000297046A (en) * | 1998-10-09 | 2000-10-24 | Mitsui Sugar Co Ltd | Infection preventive and therapeutic agent, antiendotoxin agent, vaccine adjuvant agent and growth- promotion agent |
JP2000309778A (en) * | 1999-02-22 | 2000-11-07 | Nippon Beet Sugar Mfg Co Ltd | Beet/sugarcane antioxidant composition |
JP2000297045A (en) * | 1999-04-12 | 2000-10-24 | Mitsui Sugar Co Ltd | Cancer immunoenhancer and allergy immunodepressant |
JP2001335505A (en) * | 2000-05-24 | 2001-12-04 | Shin Mitsui Sugar Co Ltd | Antistress agent |
JP2003063975A (en) * | 2001-08-28 | 2003-03-05 | National Agricultural Research Organization | Prophylactic and therapeutic drug against diseases of human or animal caused by coccidium and adjuvant drug for immunity of human or animal against light coccidium infection |
JP2004075612A (en) * | 2002-08-19 | 2004-03-11 | National Agriculture & Bio-Oriented Research Organization | Immunological function-enhancing agent |
JP2005075750A (en) * | 2003-08-29 | 2005-03-24 | National Agriculture & Bio-Oriented Research Organization | Radiation injury-inhibiting agent, and food and fodder containing radiation injury-inhibiting agent |
JP2006094800A (en) * | 2004-09-30 | 2006-04-13 | Ryukyu Bio Resource Kaihatsu:Kk | Waste molasses with enhanced antioxidant action |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
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JP2012172049A (en) * | 2011-02-21 | 2012-09-10 | Masatsugu Yamashita | Deodorizing detergent |
JP2013180985A (en) * | 2012-03-01 | 2013-09-12 | Cosmetics Roorando Kk | Skin cleansing agent composition |
JP2014065687A (en) * | 2012-09-26 | 2014-04-17 | Masatsugu Yamashita | Cosmetic |
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