JP2017535281A - 苦みの少ないチコリ生成物 - Google Patents
苦みの少ないチコリ生成物 Download PDFInfo
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- JP2017535281A JP2017535281A JP2017538174A JP2017538174A JP2017535281A JP 2017535281 A JP2017535281 A JP 2017535281A JP 2017538174 A JP2017538174 A JP 2017538174A JP 2017538174 A JP2017538174 A JP 2017538174A JP 2017535281 A JP2017535281 A JP 2017535281A
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- chicory
- powder
- less
- root
- bitter
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Abstract
Description
本出願は、2014年10月6日出願の米国仮特許出願第62/060,399号、2015年3月4日出願の米国仮特許出願第62/128,432号及び2015年7月2日出願の米国仮特許出願第62/188,349号の優先権を主張するものであり、それらの米国仮特許出願の内容は全て、その全体を引用することにより本明細書の一部をなす。
チコリ粉又はチコリシロップを作製する従来の方法は、(1)新鮮な根を脱水してチップを得る工程と、(2)通例約130℃にて植物材料を焙成(roast)する工程と、(3)冷却し、破砕(crush)する工程と、(4)破砕した直根植物材料を温水に通してイヌリンを抽出する工程とを含む。この従来の方法時の焙成工程は或る程度の苦みを減少させるが、本発明のチコリ粉を作製するには十分ではなかった。結果として、イヌリン生成のための従来技術の方法では、イヌリンを乾燥又は焙成したチコリチップから精製し、苦み化合物からイヌリンを取り出し、分離する必要があった。さらに、焙成方法は、温度及び水分の作用を組み合わせた中で、イヌリンを誘導してフルクトース及びグルコースに切断する。焙成方法は、一部のイヌリン含量を減少させるに過ぎず、材料に個別の風味プロファイルを与え、植物材料の褐色化を高め、精製方法が必要となるためイヌリン及びチコリ繊維の費用を増大させる。
本発明の別の態様は、上記方法により得られた苦みの少ないチコリ生成物に関する。
イヌリンを含むフルクタンをペットフード及び動物用飼料に組み込み、有益な細菌の成長を促進させることにより動物の胃の健常性を向上させる。チコリ直根はイヌリン源として使用されることが多い。しかし、チコリ植物材料では苦みのあるセスキテルペンラクトンが高濃度であることにより、動物にとって不快な味のする食品及び飼料が作製されることがある。イヌは、例えば苦みのある食品を好まない。結果的に、苦みのあるチコリ直根植物材料を非常に限られた量しかペットフード及び動物用飼料に組み込むことができない。
本発明の更なる態様は、地表から3フィートまでの土壌において、1エーカー当たり150lb以下の土壌窒素レベル(soil nitrogen level)にてチコリ植物を栽培することを含む、苦みが減少したチコリ根を得る方法に関する。
生育条件。チコリ変種「Chrysolite」をネブラスカ州スコッツブラフで生育させた。そのチコリの種を、従来のテンサイ用種まき機を用いて2014年4月に植えた。播種後、120lb/エーカーの窒素を適用させた。チコリ直根を、チコリ直根を回収するために改良された従来のテンサイ刈取り機を用いて2014年9月に採集した。
3種のチコリ粉のフルクタン含量を、ネブラスカ大学リンカーン校の食品加工センター(Food Processing Center)にて分析した。試験したチコリ粉のサンプルを以下の表5に挙げる。
チコリ粉サンプル(091114 #4)の組成をメダリオン研究所(Medallion Labs)にて従来の方法を用いて分析した。結果を表7に示す。
苦みのある、及び苦みの少ないチコリ植物材料中のセスキテルペンラクトン濃度をPrice et al., J. Sci. Food Agric., 53: 185-192 (1990)の方法を用いてHPLCにより決定した。より詳細には、チコリ変種「Orchies」の直根から作製した、米国特許出願公開第20040241304号に記載の苦みのあるLeroux粉及び苦みの少ない「Chrysolite」変種の直根から作製した乾燥植物材料のそれぞれ500mgのサンプル(それぞれが等価の水分含量を有する)を、メタノール(50ml)を用いて、環流しながら沸騰させることで(1時間)抽出した。各サンプルを濾過し、メタノールを真空において除去した。抽出物を水/クロロホルム(100ml、1:1の体積基準の混合物)で2回分配し、サントニン(50μg)を内部標準物質として添加した。クロロホルム層を分離し、水(10ml)で洗浄し、乾燥させ、蒸発させた。残渣を500μlのメタノール/クロロホルム混合物(1:2体積基準)に溶解させ、そのまま分析し、遊離セスキテルペンラクトンの測定値を得た。水層を混和し、真空において40mlに減らし、XAD−2ビーズカラム(10g)に適用した。カラムを水(40ml)で洗浄し、グリコシル化化合物をメタノールで溶出した。メタノール抽出物を蒸発乾固させ、水(5ml)に再溶解させ、セルロース(アスペルギルス・ニガー(Aspergillus niger)由来)(50mg)(Sigma Chemical Co.)を用いて40℃にて2時間撹拌しながら処理した。サントニン(50μg)を加水分解物に添加し、酢酸エチル(3×5ml)で抽出した。溶媒を蒸発させ、従来通り、結合したセスキテルペンラクトンの推定用に最大500μlを作製した。
ネブラスカ大学の食品加工センターにてLerouxチコリ粉を含有するバタークッキー及び本発明の苦みの少ないチコリ粉を含有するバタークッキー(本実施例においてBPBと呼ぶ)と、任意のチコリ粉を含有しない対照とを比較するため官能分析を行った。Leroux粉及びBPB粉をそれぞれクッキー生地に総成分の3重量%を加えた。バタークッキーを以下のように作製した。バタークッキーの組成を表9に示す。
10=非常に望ましくない、15=非常に望ましい
10=含まない、15=強い 20=非常望ましくない、15=非常に望ましい
10=含まない、15=強い 20=非常望ましくない、15=非常に望ましい
成分:1カップのバター、軟化状、1カップの白糖 1カップの黒糖、2個の卵、小さじ2のバニラ抽出物、1と1/2カップの苦みの少ないチコリ粉、1と1/2カップの中力粉、小さじ1の重曹、小さじ2の温水、小さじ1/2の塩、2カップの少し甘味のあるチョコレートチップ。
成分:1カップの白糖、1/3カップの無糖ココアパウダー、1/4カップの中力粉、1/4カップの苦みの少ないチコリ粉、小さじ1/4の塩、小さじ1/4のベーキングパウダー、1/3カップの油、1/4カップの水、2個の卵、小さじ1のバニラ。
成分:1と1/2カップの中力粉、1と1/2カップの苦みの少ないチコリ粉、1カップの水。
成分:2カップの中力粉、2カップの苦みの少ないチコリ粉、小さじ1の塩、小さじ2のベーキングパウダー、大さじ2の油、1と1/2カップの微温の水。
成分:1と1/2カップの中力粉、1と1/2カップの苦みの少ないチコリ粉、小さじ1の塩、小さじ2の乾燥酵母パウダー、小さじ1の糖、大さじ4の油、1と1/2カップの微温の水。
Claims (20)
- 味感検査において測定された、チコリ変種「Orchies」の直根から作製された粉より苦みが弱い、苦みの少ないチコリ粉。
- チコリウム・インティブスの直根から作製された苦みのあるチコリ粉に比べ、10%〜90%少ないジヒドロラクツシンを含む、請求項1に記載の苦みの少ないチコリ粉。
- チコリウム・インティブスの直根から作製された苦みのあるチコリ粉に比べ、10%〜90%少ないジヒドロ−8−デオキシ−ラクツシンを含み、チコリウム・インティブスの直根から作製された苦みのあるチコリ粉に比べ、レベルが減少していないラクツシン、8−デオキシラクツシン、及びラクツコピクリンを含む、請求項2に記載の苦みの少ないチコリ粉。
- 10重量%未満の糖、5重量%未満の脂肪、10重量%〜20重量%の不溶性繊維、50重量%〜75重量%の可溶性繊維、及び2.5重量%〜10重量%のタンパク質を含む、請求項3に記載の苦みの少ないチコリ粉。
- 味感検査において測定された、チコリ変種「Orchies」の直根から作製された粉よりも苦みが弱い、苦みの少ないチコリ粉を総成分の少なくとも1.5重量%含む食物製品。
- 乳製品、ヨーグルト、アイスクリーム、乳飲料、乳生成物の飾り、プディング、ミルクセーキ、エッグカスタード、チーズ、栄養バー、エネルギー補給バー、朝食用バー、菓子、パン製品、クラッカー、クッキー、ビスケット、シリアルチップ、スナック製品、アイスティー、フルーツジュース、ダイエット飲料、ソーダ、スポーツドリンク、栄養補給用粉末飲料混合物、乳幼児用食品、カルシウム補充オレンジジュース、パン、クロワッサン、朝食用シリアル、パスタ、麺類、スプレッド、無糖ビスケット及び無糖チョコレート、カルシウムチュウ、肉製品、マヨネーズ、サラダドレッシング、ナッツバター、ソース、並びにスープの1つ又は複数である、請求項4に記載の食物製品。
- 前記苦みの少ないチコリ粉を少なくとも5%含む、請求項5に記載の食物製品。
- 総成分の少なくとも10重量%の前記苦みの少ないチコリ粉を含む、請求項5に記載の食物製品。
- 総成分の少なくとも20重量%の前記苦みの少ないチコリ粉を含む、請求項5に記載の食物製品。
- 総成分の少なくとも30重量%の前記苦みの少ないチコリ粉を含む、請求項5に記載の食物製品。
- 総成分の少なくとも40重量%の前記苦みの少ないチコリ粉を含む、請求項5に記載の食物製品。
- 総成分の少なくとも1.5重量%の請求項1に記載の前記苦みの少ないチコリ粉を含む動物用飼料。
- ドッグフード、キャットフード、トリ用飼料、ウシ用飼料、爬虫類用飼料、及び齧歯類用飼料の1つ又は複数である、請求項11に記載の動物用飼料。
- 5%〜20%の前記苦みの少ないチコリ粉を含む、請求項12に記載の動物用飼料。
- 総成分の20重量%〜40重量%の前記苦みの少ないチコリ粉を含む、請求項12に記載の動物用飼料。
- 苦みの減少した食物製品を得る方法であって、華氏110度〜華氏212度の温度にてチコリ直根を熱処理することと、熱処理後に前記チコリ直根を乾燥させてチコリチップを作製することと、前記チコリチップを製粉してチコリ粉を作製することと、前記粉から食物製品を作製することと、
を含む、方法。 - 熱処理は焙成していないチコリ直根の煮沸処理、マイクロ波処理、蒸気処理、又は湯通し処理の1つ又は複数を含む、請求項15に記載の方法。
- 前記チコリ直根を華氏140度〜華氏160度の温度にて1分〜10分間湯通しする、請求項16に記載の方法。
- 前記チコリ根チップを華氏300度〜華氏350度の炉内温度にて又は流動層乾燥機において乾燥させる、請求項15に記載の方法。
- 前記チコリ粉は10重量%未満の糖、5重量%未満の脂肪、5重量%〜15重量%の不溶性繊維、50重量%〜75重量%の可溶性繊維、2.5重量%〜10重量%のタンパク質を含み、チコリウム・インティブスの直根から作製された苦みのあるチコリ粉に比べ、10%〜90%少ないジヒドロラクツシン及び10%〜90%少ないジヒドロ−8−デオキシ−ラクツシンを含有し、チコリウム・インティブスの直根から作製された苦みのあるチコリ粉に比べ、レベルが減少していないラクツシン、8−デオキシラクツシン、及びラクツコピクリンを含む、請求項15に記載の方法。
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AU2016336343B2 (en) * | 2015-10-05 | 2021-02-25 | Philip Morris Products S.A. | Crisps and syrup made from low bitter chicory products |
ITUA20163992A1 (it) * | 2016-05-31 | 2017-12-01 | Cinque Sensi S R L | Utilizzo in campo alimentare del cuore e della radice della variante tardiva del radicchio rosso di Treviso o di tipo Treviso, relativa composizione alimentare e procedimento per la sua preparazione |
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