JPH11127775A - Roasted vegetables - Google Patents
Roasted vegetablesInfo
- Publication number
- JPH11127775A JPH11127775A JP30948597A JP30948597A JPH11127775A JP H11127775 A JPH11127775 A JP H11127775A JP 30948597 A JP30948597 A JP 30948597A JP 30948597 A JP30948597 A JP 30948597A JP H11127775 A JPH11127775 A JP H11127775A
- Authority
- JP
- Japan
- Prior art keywords
- roasted
- vegetables
- mushrooms
- heat
- treated product
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、新規な焙炒香味を
有する、野菜類及び／又はキノコ類の加工処理物、また
その製造方法に関する。また本発明は該加工処理物を加
熱処理して得られ、機能性飲食品の素材として有用な加
熱処理物及び該加熱処理物を含有する食品又は飲料に関
する。TECHNICAL FIELD The present invention relates to a processed product of vegetables and / or mushrooms having a novel roasted flavor, and a method for producing the same. The present invention also relates to a heat-treated product obtained by heat-treating the processed product and useful as a material for functional food and drink, and a food or beverage containing the heat-treated product.
【０００２】[0002]
【従来の技術】野菜類やキノコ類は、生食される以外
は、ゆで物、和え物、煮物、炒め物、揚げ物等として利
用されている。しかし、生の野菜類やキノコ類は、かさ
高い、長期保存できない等の点で不利である。そこで野
菜類やキノコ類を乾燥して、このかさ高さの減少、保存
性の向上が図られている。すなわちこの目的の達成のた
め、生の野菜の良さを生かした処理や乾燥法が採られ
る。例えば前処理として野菜類やキノコ類中に含まれる
酵素をブランチングやイオウ処理して不活性化する。乾
燥工程では、野菜の色や香味変化を防ぐために乾燥温度
や時間は過度の条件をとらないよう配慮される。乾燥方
法は、古来よりの天日干し、熱風乾燥が行われ、近年に
なり品質を重視した真空乾燥が行われている。一方、乾
燥による野菜類やキノコ類の加工品も知られている。例
えばかんぴょう、切り干し大根、干しシイタケ等がある
が、乾燥は主に温和な天日干しで、性状と香味は生の場
合と異なった性状と香味の製品として使用されている。
特公平４−５７３１３号公報にはアスパラガスを原料と
した粉末茶並びに抽出茶液が記載されているが、その製
造工程における焙煎温度は９０〜１２０℃で、この温度
以上では褐変や焦げを生ずることが記載されている。2. Description of the Related Art Vegetables and mushrooms are used as boiled foods, seasoned foods, boiled foods, fried foods, fried foods, etc., except for raw foods. However, raw vegetables and mushrooms are disadvantageous in that they are bulky and cannot be stored for a long time. Therefore, vegetables and mushrooms are dried to reduce the bulk and improve the storage stability. That is, in order to achieve this object, a treatment or a drying method utilizing the goodness of raw vegetables is employed. For example, as a pretreatment, enzymes contained in vegetables and mushrooms are inactivated by blanching or sulfur treatment. In the drying step, the drying temperature and time are considered so as not to take excessive conditions in order to prevent a change in the color and flavor of the vegetables. As a drying method, sun drying and hot air drying have been performed since ancient times, and in recent years, vacuum drying has been performed with emphasis on quality. On the other hand, processed vegetables and mushrooms by drying are also known. For example, there are gingerbread, dried radish, dried shiitake mushroom, etc., but the drying is mainly mild sun-dried, and the properties and flavors are different from those of the raw ones and are used as products with different properties and flavors.
Japanese Patent Publication No. 4-57313 discloses powdered tea and extracted tea liquor using asparagus as a raw material, but the roasting temperature in the production process is 90 to 120 ° C. Above this temperature, browning or burning occurs. It is stated that it occurs.
【０００３】[0003]
【発明が解決しようとする課題】野菜類やキノコ類を原
料として、褐変や褐変臭が少なく、かつ焙炒香味成分の
豊富な焙炒野菜類や焙炒キノコ類は得られていないのが
現状である。このような新規な焙炒野菜類や焙炒キノコ
類はそれ自体が新規で多様化する嗜好に対応する食品で
あり、更に健康増進用の飲食品の新素材としても期待さ
れる。ここで言う焙炒香味とは強い乾燥熱風による香ば
しい味成分並びにクッキング香の成分をいう。本発明の
目的は褐変や褐変臭の少ない、焙炒香味に優れ、嗜好の
多様化に適応できる野菜類やキノコ類、また健康増進用
飲食品の素材としても優れた野菜類やキノコ類、またそ
の製造方法を提供することにある。またこれらの野菜類
やキノコ類由来の加工処理物を提供することにある。[Problems to be Solved by the Invention] Roasted vegetables and mushrooms with little browning or browning odor and rich in roasted flavor components have not been obtained from vegetables and mushrooms as a raw material. It is. Such new roasted vegetables and roasted mushrooms are foods that are themselves new and meet diversifying tastes, and are also expected to be new materials for foods and drinks for promoting health. The roasted flavor referred to herein means a savory taste component due to strong dry hot air and a component of cooking aroma. The purpose of the present invention is to reduce the browning or browning odor, excellent roasting flavor, vegetables and mushrooms that can be adapted to diversification of taste, also excellent vegetables and mushrooms as a material of health promotion food and drink, It is to provide a manufacturing method thereof. Another object of the present invention is to provide a processed product derived from these vegetables and mushrooms.
【０００４】[0004]
【課題を解決するための手段】本発明を概説すれば、本
発明の第１の発明は野菜類及び／又はキノコ類、あるい
はその前処理物を、乾燥熱風で焙炒する工程を含有する
処理で得られる焙炒野菜類及び／又は焙炒キノコ類に関
する。本発明の第２の発明は野菜類及び／又はキノコ
類、あるいはその前処理物を、乾燥熱風で焙炒処理する
工程を含有することを特徴とする焙炒野菜類及び／又は
焙炒キノコ類の製造方法に関する。本発明の第３の発明
は本発明の第１の発明の焙炒野菜類及び／又は焙炒キノ
コ類を湿式加圧下の加熱で処理することにより得られる
加熱処理物に関する。本発明の第４の発明は本発明の第
３の発明の加熱処理物を含有、添加及び／又は希釈して
なる食品又は飲料に関する。SUMMARY OF THE INVENTION To summarize the present invention, a first aspect of the present invention is a treatment comprising a step of roasting vegetables and / or mushrooms or a pre-treated product thereof with dry hot air. And / or roasted mushrooms obtained in the above. A second invention of the present invention is a method for roasting vegetables and / or mushrooms, which comprises a step of roasting vegetables and / or mushrooms or a pretreated product thereof with dry hot air. And a method for producing the same. The third invention of the present invention relates to a heat-treated product obtained by treating the roasted vegetables and / or roasted mushrooms of the first invention of the present invention by heating under wet pressure. The fourth invention of the present invention relates to a food or beverage containing, adding and / or diluting the heat-treated product of the third invention of the present invention.
【０００５】本発明者らは鋭意検討の結果、野菜類及び
／又はキノコ類、あるいはその前処理物、例えば脱水処
理物を乾燥熱風で焙炒することにより、これらの野菜類
及び／又はキノコ類が焙炒香味の豊富な新素材となるこ
とを見出し本発明を完成した。The present inventors have conducted intensive studies and found that vegetables and / or mushrooms or a pre-treated product thereof, for example, a dehydrated product, were roasted with dry hot air to obtain these vegetables and / or mushrooms. Has been found to be a new material rich in roasted flavor, and completed the present invention.
【０００６】[0006]
【発明の実施の形態】以下、本発明を具体的に説明す
る。本明細書でいう野菜類とは、一般に食されているも
のであればよく特に限定はないが、葉菜、茎菜、根菜、
果菜、花菜、イモ類であり、例えばタマネギ、アスパラ
ガス、ウリ、カブ、カボチャ、キャベツ、ゴボウ、シ
ソ、大根、トマト、ナス、ニンジン、ニンニク、白菜、
ピーマン、フキ、ショウガ、モヤシ、ワサビ、ホウレン
草、ネギ、ニラ、パセリ、甘藷、馬鈴薯、タロイモ等が
挙げられる。BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be specifically described below. The vegetables referred to in the present specification are not particularly limited as long as they are generally eaten, but leafy vegetables, stem vegetables, root vegetables,
Fruit vegetables, flower vegetables, potatoes, for example, onion, asparagus, cucumber, turnip, pumpkin, cabbage, burdock, perilla, radish, tomato, eggplant, carrot, garlic, Chinese cabbage,
Examples include peppers, butterbur, ginger, sprouts, wasabi, spinach, leeks, leek, parsley, sweet potatoes, potatoes, taro and the like.
【０００７】本明細書でいうキノコ類とは、特に限定は
ないが、一般に食されているものであればよく、例え
ば、シイタケ、マツタケ、ブナシメジ、ハタケシメジ、
ホンシメジ、エノキタケ、ナメコ、イワタケ、キクラ
ゲ、キヌガサタケ、クリタケ、クロカワ、コウタケ、シ
ョウロ、タマゴタケ、チチタケ、ナラタケ、ハエトリシ
メジ、ハツタケ、ヒラタケ、ホウキタケ、マイタケ、マ
ツオウジ、マッシュルームが挙げられる。これらの野菜
類及び／又はキノコ類は１つ以上組合せて用いることが
できる。[0007] The mushrooms referred to in the present specification are not particularly limited, but may be any foods that are generally consumed, for example, shiitake mushroom, matsutake mushroom, bunashimeji, hatake mushroom,
Hon-shimeji, Enokitake, Nameko, Iwatake, Jellyfish, Kinugasatake, Kuritake, Kurokawa, Kotake, Shouro, Tamagotake, Chichitake, Naritatake, Haetorishimaji, Hatsutake, Hiratake, Houkitake, Maitake, and Matsuouji These vegetables and / or mushrooms can be used in combination of one or more.
【０００８】野菜類及び／又はキノコ類の前処理物とし
ては特に限定は無く、その例としては使用する野菜類及
び／又はキノコ類の脱水物が例示される。脱水された野
菜類及び／又はキノコ類を得るための脱水工程として
は、野菜類及び／又はキノコ類の水分含量が低減される
方法であれば特に限定はないが、自然乾燥して脱水、人
工乾燥して脱水（熱風による脱水、加圧下脱水、減圧下
脱水、常圧下脱水、真空脱水）、有機溶剤による脱水
等、通常行われる方法が用いられる。例えば野菜類及び
／又はキノコ類を空気の温度条件３０〜１２０℃未満で
数分から数日間、乾燥すれば良い。この脱水工程におい
ての加熱温度は一定温度でも良く、連続的に温度を変化
させても良く、また段階的に温度を変化させても良い。
更に詳しくは、香味成分の増強のためには３０〜９０℃
以下、好ましくは５０〜６０℃で５〜３５時間の処理を
行い、次いで酵素失活、タンパク質変性、結晶水の除去
等を行うために９０〜１２０℃未満、好ましくは１００
〜１１０℃で１〜５時間の処理を行う。[0008] The pre-treated product of vegetables and / or mushrooms is not particularly limited, and examples thereof include dehydrated vegetables and / or mushrooms to be used. The dehydration step for obtaining dehydrated vegetables and / or mushrooms is not particularly limited as long as the water content of the vegetables and / or mushrooms is reduced. Drying and dehydration (dehydration with hot air, dehydration under pressure, dehydration under reduced pressure, dehydration under normal pressure, vacuum dehydration), dehydration with an organic solvent, and the like, commonly used methods are used. For example, vegetables and / or mushrooms may be dried under air temperature conditions of less than 30 to 120 ° C. for several minutes to several days. The heating temperature in this dehydration step may be a constant temperature, the temperature may be changed continuously, or the temperature may be changed stepwise.
More specifically, 30-90 ° C. for enhancing flavor components.
Hereinafter, the treatment is preferably performed at 50 to 60 ° C. for 5 to 35 hours, and then performed to inactivate the enzyme, denature the protein, and remove the water of crystallization.
Treat at ~ 110 ° C for 1-5 hours.
【０００９】本発明で焙炒処理を行う野菜類及び／又は
キノコ類は水分含量が０ｗ／ｗ％超〜４０ｗ／ｗ％（湿
潤物に対する水分）、好ましくは１ｗ／ｗ％〜１５ｗ／
ｗ％の野菜類及び／又はキノコ類が良く、必要に応じこ
れらの水分含量に調整した前処理物を使用することがで
きる。このような脱水工程を経ると、焙炒香味の先駆体
成分の増強、一方褐変成分の前駆体成分（アミノ酸、糖
類）生成の防止と脱水によりアミノカルボニル反応の抑
制ができる。したがって焙炒工程を経ても褐変及び褐変
臭が少なく、且つ焙炒香味の多い野菜類及び／又はキノ
コ類の処理物が得られる。The vegetables and / or mushrooms to be roasted in the present invention have a water content of more than 0 w / w% to 40 w / w% (moisture relative to wet matter), preferably 1 w / w% to 15 w / w.
W% of vegetables and / or mushrooms are good, and a pre-treated product adjusted to their water content can be used if necessary. Through such a dehydration step, the precursor component of the roasted flavor can be enhanced, while the generation of precursor components (amino acids and saccharides) of the browning component can be prevented and the aminocarbonyl reaction can be suppressed by dehydration. Therefore, even after the roasting step, processed products of vegetables and / or mushrooms with little browning and browning odor and with a high roasting flavor can be obtained.
【００１０】焙炒処理の方法としては特開平２−７９９
６５号公報に記載の乾燥熱風を使用する方法があり、焙
炒処理の条件は、使用する野菜類及び／又はキノコ類、
あるいはその前処理物の性状により設定すれば良い。例
えば脱水処理した野菜類及び／又はキノコ類を乾燥熱風
１２０℃超〜４００℃、好ましくは２００〜３００℃で
数秒〜数十分、好ましくは５秒〜５分間、乾燥熱風に接
触されたことでの褐変や褐変臭がなく、かつ焙炒香味の
豊富な焙炒野菜類及び／又は焙炒キノコ類が得られる。
焙炒後の水分含量は０ｗ／ｗ％超〜１０ｗ／ｗ％、保存
の上からは０ｗ／ｗ％超〜７ｗ／ｗ％、更に好ましくは
０ｗ／ｗ％超〜５ｗ／ｗ％である。また必要に応じ水分
調整を行っても良い。The roasting method is disclosed in Japanese Patent Application Laid-Open No. 2-799.
No. 65, there is a method using dry hot air, the conditions of roasting treatment, vegetables and / or mushrooms used,
Alternatively, it may be set according to the properties of the pre-processed material. For example, dehydrated vegetables and / or mushrooms are brought into contact with dry hot air at a temperature of more than 120 ° C to 400 ° C, preferably 200 to 300 ° C for several seconds to several tens minutes, preferably 5 seconds to 5 minutes. Roasted vegetables and / or roasted mushrooms having no browning or browning odor and rich in roasted flavor.
The water content after roasting is more than 0 w / w% to 10 w / w%, from storage to more than 0 w / w% to 7 w / w%, and more preferably more than 0 w / w% to 5 w / w%. Moreover, you may adjust moisture as needed.
【００１１】本発明の焙炒野菜類及び／又は焙炒キノコ
類の形状は、加工時の原料の形状により異なるが、食品
としての目的に応じ、スライス状にしても良く、また粉
末状にしても良く、任意の形状とすることができる。The shape of the roasted vegetables and / or roasted mushrooms of the present invention depends on the shape of the raw material at the time of processing, but may be sliced or powdered according to the purpose as food. And any shape can be used.
【００１２】熱風乾燥による焙炒処理を行う野菜類及び
／又はキノコ類、あるいはその前処理物の形状は特に限
定は無く、効率よく本発明の焙炒野菜類及び／又は焙炒
キノコ類が得られる形状であれば良く、そのままの形
状、細断物、ペースト化物、粉末化物等、目的に応じた
形状とすれば良い。また必要に応じては浸漬、煮沸、凍
結、蒸煮、ｐＨ調整等の処理を行った野菜類及び／又は
キノコ類を脱水処理し、焙炒処理を行っても良い。これ
らの焙炒処理前の形状及び脱水処理前の処理は適宜組合
せて行うことができる。The shape of the vegetables and / or mushrooms to be roasted by hot-air drying or the pretreated product is not particularly limited, and the roasted vegetables and / or roasted mushrooms of the present invention can be obtained efficiently. Any shape may be used as long as it is a shape suitable for the purpose, such as a shape as it is, a shredded product, a pasted product, a powdered product or the like. If necessary, vegetables and / or mushrooms that have been subjected to treatments such as immersion, boiling, freezing, steaming, and pH adjustment may be subjected to dehydration treatment and roasting treatment. These shapes before the roasting process and the processes before the dehydration process can be appropriately combined.
【００１３】本発明の焙炒野菜類及び／又は焙炒キノコ
類を湿式加圧下で加熱処理することにより、加熱処理物
中にアポトーシス誘発作用、制がん作用を有する下記式
（化１）で表される４，５−ジヒドロキシ−２−シクロ
ペンテン−１−オン（以下、シクロペンテノンと称す）
が生成する。したがって本発明の焙炒野菜類及び／又は
焙炒キノコ類はアポトーシス誘発作用、制がん作用等を
有する機能性食品又は飲料の素材としても極めて有用で
ある。[0013] The roasted vegetables and / or roasted mushrooms of the present invention are subjected to heat treatment under wet pressure to obtain an apoptosis-inducing action and a carcinostatic action in the heat-treated product according to the following formula (Formula 1). 4,5-dihydroxy-2-cyclopenten-1-one represented (hereinafter referred to as cyclopentenone)
Is generated. Therefore, the roasted vegetables and / or roasted mushrooms of the present invention are extremely useful as materials for functional foods or beverages having an apoptosis-inducing action, an anti-cancer action and the like.
【００１４】[0014]
【化１】 Embedded image
【００１５】焙炒野菜類及び／又は焙炒キノコ類の湿式
加圧下での加熱処理は、特にその方法に限定はなく、通
常の加圧条件下で湿式加熱すればよく、例えば、加圧蒸
煮や加圧蒸しが挙げられる。加圧の条件は、ゲージ圧０
〜１４ｋｇ／ｃｍ2 （１００〜２００℃）、操作上から
は、ゲージ圧０．２〜４ｋｇ／ｃｍ2 （１０５〜１５０
℃）が好ましい。湿式加圧下での加熱時間は、０．１〜
２０時間、好ましくは０．５〜１０時間であり、用いる
原料の素材や加圧条件の組合せにより適宜選択でき、こ
れらの湿式加圧下での加熱処理により、本発明の加熱処
理物を得ることができる。The heat treatment of roasted vegetables and / or roasted mushrooms under wet pressurization is not particularly limited, and may be performed by wet heat under ordinary pressurized conditions. And steaming under pressure. Pressurization condition is gauge pressure 0
１４14 kg / cm 2 (100-200 ° C.), and from operation, a gauge pressure of 0.2-4 kg / cm 2 (105-150
° C) is preferred. Heating time under wet pressure is 0.1 ~
20 hours, preferably 0.5 to 10 hours, which can be appropriately selected depending on the combination of the raw materials to be used and the pressurizing conditions, and the heat-treated product of the present invention can be obtained by the heat treatment under wet pressurization. it can.
【００１６】焙炒野菜類及び／又は焙炒キノコ類の湿式
加圧下での固液比は、それぞれの固形（含水物として）
１〜８０ｗ／ｖ％、好ましくは操作上２〜７５ｗ／ｖ％
である。The solid-liquid ratio of the roasted vegetables and / or the roasted mushrooms under wet pressure is the solid (as a hydrate) of each.
1 to 80 w / v%, preferably 2 to 75 w / v% for operation
It is.
【００１７】本発明の加熱処理物とは、処理物そのま
ま、加熱処理物を溶液と混合した後に固液分離した液及
び残渣、部分精製したものが含まれる。部分精製は、活
性炭処理、滓下げ、限外ろ過等通常の食品業界での処理
方法であればよい。また、処理物そのまま、固液分離し
た液及び残渣、部分精製したものを、希釈、濃縮、粉末
化したものも本発明の加熱処理物に含まれる。The heat-treated product of the present invention includes a processed product as it is, a liquid and a residue obtained by mixing the heat-treated product with a solution and then solid-liquid separation, and a partially purified product. The partial purification may be any treatment method in the ordinary food industry such as activated carbon treatment, slag dipping, and ultrafiltration. The heat-treated product of the present invention also includes a solution, a residue, and a partially purified product, which are diluted, concentrated, and powdered as they are.
【００１８】本発明においては有機酸類を添加し、酸性
下で加熱処理をすることが好ましい。使用する有機酸と
しては、可食可能な有機酸であればよく、例えば、揮発
性酸の酢酸、プロピオン酸、不揮発性酸の乳酸、クエン
酸、リンゴ酸、コハク酸、フマル酸、グルコン酸、アス
コルビン酸（ビタミンＣ）、ソルビン酸、イタコン酸、
コウジ酸、酒石酸、シュウ酸、フィチン酸等が挙げられ
るが、不揮発性酸が操作上及び香味の点から好ましい。
また、これらの塩を用いてもよい。これら有機酸及び有
機酸の塩は単独又は併用して用いてもよい。In the present invention, it is preferable to add an organic acid and heat-treat under acidic conditions. The organic acid used may be any edible organic acid, for example, acetic acid of a volatile acid, propionic acid, lactic acid of a non-volatile acid, citric acid, malic acid, succinic acid, fumaric acid, gluconic acid, Ascorbic acid (vitamin C), sorbic acid, itaconic acid,
Kojic acid, tartaric acid, oxalic acid, phytic acid and the like can be mentioned, but a non-volatile acid is preferable in terms of operation and flavor.
Further, these salts may be used. These organic acids and salts of organic acids may be used alone or in combination.
【００１９】使用する有機酸は湿熱加圧前に添加してお
けばよく、原料の素材にあらかじめ添加しておいてもよ
い。添加量は、湿潤素材の重量当り０．００１〜２０ｗ
／ｖ％、仕上りの香味の上からは０．０１〜１０ｗ／ｖ
％が好ましい。ｐＨの面からは、添加後ｐＨ２〜７、好
ましくはｐＨ３〜６が仕上りの味覚の上で良好な結果が
得られる。The organic acid to be used may be added before wet heat pressurization, or may be added to the raw material in advance. The amount of addition is 0.001-20w per wet material weight
/ V%, from 0.01 to 10 w / v over the finished flavor
% Is preferred. From the viewpoint of pH, after the addition, pH 2 to 7, preferably pH 3 to 6, gives good results in terms of finished taste.
【００２０】本発明の食品又は飲料は、従来より製造さ
れている原材料を用いることができる。例えば、原材料
として、果糖ぶどう糖液糖、上白糖、グラニュー糖、果
糖、ぶどう糖、オリゴ糖、水飴等の糖質、及び／又はア
スパルテーム、ステビア、フコース、ミラクリン、ラカ
ンカ等の甘味料、及び／又はタンパク質分解物、アミノ
酸液、酵母エキス、グルタミン酸、呈味性核酸、アルギ
ニン、アスパラギン、乳精ミネラル等の調味料、及び／
又は赤キャベツ、アナトー、カロチノイド、フラボノイ
ド、アントシアニン等の着色剤、及び／又はグリセリン
脂肪酸エステル等の乳化剤、及び／又はビタミンＡ、カ
ロチン、ビタミンＢ1 、ビタミンＢ2 、ビタミンＢ6 、
ビタミンＢ12、ビタミンＤ、ビタミンＥ、葉酸等のビタ
ミン強化剤、及び／又はシリコーン等の製造用剤、及び
／又は食塩、塩化カリウム、マグネシウムの塩、鉄の塩
等のミネラル剤、及び／又はジェランガム、ローカスト
ビーンガム、タマリンドシードガム、キサンタンガム、
カラギーナン、グアーガム、ペクチン、結晶セルロー
ス、カルボキシメチルセルロース、コンニャクマンナ
ン、寒天、アルギン酸ナトリウム、キチン、グルコサミ
ン等の増粘材及び／又は食物繊維等の食品素材や食品添
加物等の飲食可能な物質の使用が可能である。As the food or beverage of the present invention, conventionally produced raw materials can be used. For example, as a raw material, fructose-glucose liquid sugar, white sugar, granulated sugar, fructose, glucose, oligosaccharide, sugar syrup and the like, and / or sweeteners such as aspartame, stevia, fucose, miraculin, lacanca, and / or protein Decomposed products, amino acid solution, yeast extract, glutamic acid, taste-generating nucleic acid, arginine, asparagine, condiments such as whey minerals, and / or
Or a colorant such as red cabbage, annatto, carotenoid, flavonoid, anthocyanin, and / or an emulsifier such as glycerin fatty acid ester, and / or vitamin A, carotene, vitamin B 1 , vitamin B 2 , vitamin B 6 ,
Vitamin B 12, vitamin D, vitamin E, vitamin reinforcing agents such as folic acid, and / or manufacturing agent such as silicone, and / or sodium chloride, potassium chloride, magnesium salts, mineral agents, such as salts of iron, and / or Gellan gum, locust bean gum, tamarind seed gum, xanthan gum,
Use of thickeners such as carrageenan, guar gum, pectin, crystalline cellulose, carboxymethylcellulose, konjac mannan, agar, sodium alginate, chitin, glucosamine, and / or edible substances such as food materials such as dietary fiber and food additives. It is possible.
【００２１】本明細書でいう食品又は飲料とは、当該加
熱処理物を含有した食品又は飲料であればよく、例えば
製菓・製パン類、穀粉・麺類、農産・林産加工食品、畜
産加工品、乳・乳製品、油脂・油脂加工品、酒類、飲
料、調味料及び食品素材等が挙げられる。特に、飲料、
アルコール含有飲料、スープ類、調味料等に用いると新
しい味覚の付与された飲食品となる。添加量は、０超〜
１００％未満で適宜選択できる。The food or beverage referred to in the present specification may be any food or beverage containing the heat-treated product, such as confectionery / bake, flour / noodle, processed agricultural / forestry food, processed livestock, Examples include milk and dairy products, oils and fats, processed oils, alcoholic beverages, beverages, seasonings, and food materials. In particular, beverages,
When used for alcohol-containing beverages, soups, seasonings, and the like, foods and drinks with a new taste can be obtained. Addition amount is more than 0 ~
It can be appropriately selected at less than 100%.
【００２２】本発明の食品又は飲料の製造法は、特に限
定はないが、調理、加工及び一般に用いられている食品
又は飲料の製造法による製造を挙げることができ、製造
された食品又は飲料に、焙炒野菜類及び／又は焙炒キノ
コ類を湿式加圧下の加熱で処理することにより得られる
本発明の加熱処理物が含有されていれば良い。すなわ
ち、調理・加工前、調理・加工時、更には調理・加工後
に本発明の加熱処理物を添加してもよいし、調理及び加
工品やその材料を、本発明の加熱処理物へ添加し、本発
明の加熱処理物を希釈してもよい。また本発明の加熱処
理物はそのまま用いても良いし、濃縮して用いても良
い。The method for producing the food or beverage of the present invention is not particularly limited, but includes cooking, processing and production by a generally used method for producing a food or beverage. It is sufficient that the heat-treated product of the present invention obtained by treating roasted vegetables and / or roasted mushrooms by heating under wet pressure is contained. That is, the heat-treated product of the present invention may be added before cooking / processing, during cooking / processing, or even after cooking / processing, or the cooked / processed product or its material may be added to the heat-treated product of the present invention. Alternatively, the heat-treated product of the present invention may be diluted. The heat-treated product of the present invention may be used as it is or may be used after being concentrated.
【００２３】本発明の加熱処理物はがん細胞増殖抑制作
用、抗菌作用を有し、本発明の加熱処理物を含有する食
品又は飲料は制がん性、抗菌性の生理機能を有する食品
又は飲料として有用である。The heat-treated product of the present invention has a cancer cell growth inhibitory action and an antibacterial action, and the food or beverage containing the heat-treated product of the present invention is a food or beverage having anticancer and antibacterial physiological functions. Useful as a beverage.
【００２４】以上、本発明により従来にない食味を有し
た野菜類及び／又はキノコ類の加工処理物、すなわち焙
炒野菜類、焙炒キノコ類が提供される。この焙炒野菜類
及び／又は焙炒キノコ類は十分に加熱処理が行われてお
り、そのまま食品として食することができる。またこの
焙炒野菜類及び／又は焙炒キノコ類は保存性も良く、ま
た食物繊維等の食品中の有効成分が濃縮されている点に
おいても極めて優れている。本発明の焙炒野菜類及び／
又は焙炒キノコ類は、従来の野菜類及び／又はキノコ類
に準じた方法で調理・加工品としても良く、新規な風味
を有する調理・加工品を得ることができる。更に本発明
の焙炒野菜類及び／又は焙炒キノコ類を湿式で加熱処理
することにより、制がん作用、アポトーシス誘発作用等
の生理機能を有するシクロペンテノンを含有する加熱処
理物が得られ、この加熱処理物を使用することにより製
造される食品又は飲料は制がん用、アポトーシス誘発用
の機能性食品又は飲料として有用である。As described above, the present invention provides a processed product of vegetables and / or mushrooms having an unprecedented taste, that is, roasted vegetables and roasted mushrooms. The roasted vegetables and / or roasted mushrooms are sufficiently heat-treated, and can be eaten as food as they are. The roasted vegetables and / or roasted mushrooms are also excellent in preservability, and are extremely excellent in that active ingredients in foods such as dietary fiber are concentrated. Roasted vegetables of the present invention and / or
Alternatively, the roasted mushrooms may be prepared and processed by a method according to conventional vegetables and / or mushrooms, and a cooked and processed product having a novel flavor can be obtained. Further, by heat-treating the roasted vegetables and / or roasted mushrooms of the present invention in a wet manner, a heat-treated product containing cyclopentenone having a physiological function such as an anticancer effect and an apoptosis-inducing effect can be obtained. A food or beverage produced by using this heat-treated product is useful as a functional food or beverage for cancer control or for inducing apoptosis.
【００２５】なおシクロペンテノンはウロン酸及び／又
はウロン酸誘導体を含有する糖化合物含有物、例えば果
物果皮、果物搾汁かす、例えばリンゴ搾汁かす、ミカン
搾汁かす、野菜搾汁かす、ビートかす、穀物かす、例え
ば清酒粕、ビールかす、焼酎かす、ウイスキーかす、豆
類かす、例えばおから、デンプンかす、例えば甘藷デン
プンかす、馬鈴薯デンプンかす、海藻かす等の農水産・
食品加工処理物をそのまま、あるいは乾燥、粉砕し、原
料として用い、該原料を加熱処理することにより製造で
きる。Cyclopentenone is a sugar compound containing uronic acid and / or uronic acid derivative, such as fruit peel, fruit juice residue, such as apple juice residue, mandarin juice residue, vegetable juice residue, beetroot. Agricultural products such as grounds, grain grounds, such as sake lees, beer grounds, shochu grounds, whiskey grounds, legume grounds, such as okara, starch grounds, such as sweet potato starch grounds, potato starch grounds, and seaweed grounds.
The processed food product can be produced as it is or by drying and pulverizing it, using it as a raw material, and subjecting the raw material to heat treatment.
【００２６】ウロン酸及び／又はウロン酸誘導体を含有
する農水産・食品加工処理物、例えば甘藷デンプンか
す、馬鈴薯デンプンかす等のデンプンかすの加熱処理方
法としては、シクロペンテノンが生成する条件であれば
特に限定は無いが、デンプンかす、例えば甘藷デンプン
かす、馬鈴薯デンプンかすを例えば６０〜３５０℃で数
秒〜数日、好ましくは８０〜１５０℃で数分〜数日加熱
処理すれば、シクロペンテノンを有する加熱処理物を得
ることができる。加熱処理時のｐＨは特に限定はない
が、酸性下で行うのが好ましく、その原料に応じ加熱処
理時のｐＨを調整すればよい。The method of heat-treating processed agricultural and marine products containing uronic acid and / or uronic acid derivatives, for example, starch scum such as sweet potato starch sprouts, potato starch sprouts, etc. may be any condition under which cyclopentenone is formed. If there is no particular limitation, starch refuse, for example, sweet potato starch refuse, potato starch refuse is heated at 60 to 350 ° C. for several seconds to several days, preferably at 80 to 150 ° C. for several minutes to several days, cyclopentenone is obtained. Can be obtained. The pH at the time of the heat treatment is not particularly limited, but it is preferably carried out under an acidic condition, and the pH at the time of the heat treatment may be adjusted according to the raw material.
【００２７】加熱処理時の原料の濃度はその加熱処理に
よりシクロペンテノンを生成しうる範囲内であれば特に
限定は無く、操作性、収率等の点を考慮し設定すれば良
い。本発明における加熱処理は湿式加熱でも、乾式加熱
でも良いがシクロペンテノンの生成効率の点からは湿式
加熱が好ましい。湿式加熱としては、水蒸気加熱、水蒸
気加圧加熱、加圧式加熱等任意の湿式加熱方法を用いる
ことができる。The concentration of the raw material during the heat treatment is not particularly limited as long as it is within a range in which cyclopentenone can be generated by the heat treatment, and may be set in consideration of operability, yield, and the like. The heat treatment in the present invention may be either wet heating or dry heating, but wet heating is preferred from the viewpoint of cyclopentenone production efficiency. As the wet heating, any wet heating method such as steam heating, steam pressurized heating, and pressurized heating can be used.
【００２８】ウロン酸及び／又はウロン酸誘導体を含有
する農水産・食品加工処理物、例えば甘藷デンプンか
す、馬鈴薯デンプンかす等のデンプンかすの加熱処理物
中のシクロペンテノンの精製、単離手段としては、化学
的方法、物理的方法等の公知の精製手段を用いれば良
く、ゲルろ過法、分子量分画膜による分画法、溶媒抽出
法、分留法、イオン交換樹脂等を用いた各種クロマトグ
ラフィー法等の従来公知の精製方法を組合せ、加熱処理
物中に生成されたシクロペンテノンを精製、単離するこ
とができる。シクロペンテノンはウロン酸及び／又はウ
ロン酸誘導体を含有する農水産・食品加工処理物、例え
ば甘藷デンプンかす、馬鈴薯デンプンかす等のデンプン
かす等を原料として簡便に、安価に製造することができ
る。As a means for purifying and isolating cyclopentenone in processed agricultural and marine products and food products containing uronic acid and / or uronic acid derivatives, for example, heat-treated starch meal such as sweet potato starch meal and potato starch meal. Any known purification method such as a chemical method and a physical method may be used, and gel filtration, fractionation using a molecular weight fractionation membrane, solvent extraction, fractionation, various chromatographies using ion exchange resins, etc. Cyclopentenone produced in the heat-treated product can be purified and isolated by combining a conventionally known purification method such as a lithography method. Cyclopentenone can be easily and inexpensively produced from processed agricultural and marine products and processed foods containing uronic acid and / or uronic acid derivatives, for example, starch refuse such as sweet potato starch refuse and potato starch refuse.
【００２９】[0029]
【実施例】以下、実施例によって本発明を更に具体的に
説明するが、本発明はこれらに限定されるものではな
い。なお実施例において％はｗ／ｗ％を意味する。EXAMPLES The present invention will be described in more detail with reference to the following Examples, but it should not be construed that the invention is limited thereto. In Examples,% means w / w%.
【００３０】実施例１ 市販のキャベツを８ｍｍ角に細断し、その１０００ｇ
（水分９３％）を通常の乾燥機で５０℃で１２時間乾
燥、脱水した。脱水を更に高めるため、通常の乾燥機で
１１０℃で２時間乾燥し、前処理物である脱水キャベツ
を得た。この方法により得た脱水キャベツ（水分７％）
は焙炒香味はなく、変色もなく通常の乾燥野菜に近い性
状であった。得られた脱水キャベツ１０ｇずつを用い
て、１５０℃、２００℃、２５０℃、３００℃、３５０
℃で３０秒間乾燥熱風で焙炒処理し（熱風発生機ＴＳＫ
−６０：竹綱製作所製）、焙炒キャベツ（水分２％）を
得た。得られた焙炒キャベツを用いて香り、味、色につ
いて官能検査を行った。パネラーは１０名で１良→３悪
の３点法で行った。評価平均点を基に、１〜１．４を◎
極めて良し、１．５〜２．０を○良、２．１〜２．４を
△やや良、２．５〜３．０を×不良として表示した。そ
の結果を表１に示す。Example 1 A commercially available cabbage was cut into 8 mm square pieces, and 1000 g
(Water content 93%) was dried and dehydrated at 50 ° C. for 12 hours using a conventional dryer. In order to further increase the dehydration, drying was performed at 110 ° C. for 2 hours using a conventional dryer to obtain a dehydrated cabbage as a pretreatment product. Dehydrated cabbage (water 7%) obtained by this method
Had no roasted flavor, no discoloration, and properties similar to ordinary dried vegetables. Using 10 g of the obtained dehydrated cabbage, 150 ° C., 200 ° C., 250 ° C., 300 ° C., 350 ° C.
Roasting with dry hot air at 30 ° C for 30 seconds (Hot air generator TSK
-60: manufactured by Takezuna Seisakusho), and roasted cabbage (water content 2%). Using the obtained roasted cabbage, a sensory test was performed for aroma, taste, and color. The panelists went from 1 good to 3 bad on a 3-point scale. 1 to 1.4 based on the evaluation average score
Very good, 1.5 to 2.0 were displayed as 良, 2.1 to 2.4 were displayed as Δ, and 2.5 to 3.0 were displayed as ×. Table 1 shows the results.
【００３１】[0031]
【表１】 表 １ 焙炒キャベツの官能評価 ─────────────────────────────────── 焙炒温度 香り 味 色 総合 （℃） ──────────────────────────────────── 対照 （焙炒無し） △ 野菜臭 △ 野菜香味のみ ◎ 変化無し △ １５０ ○ 焙炒香 ○ 焙炒味 ◎ 変化無し ○ ややあり ややあり ２００ ◎ 焙炒香 ◎ 焙炒味良好 ◎ 変化無し ◎ 良好 野菜香味との バランス良好 ２５０ ◎ 焙炒香 ◎ 焙炒味良好 ◎ 変化無し ◎ 良好 野菜香味との バランス良好 ３００ ◎ 焙炒香 ◎ 焙炒味良好 ◎ 変化無し ◎ 良好 野菜香味との バランス良好 ３５０ ○ 焙炒香 ○ 焙炒 ○ やや褐色 ○ やや強い ややきつい ───────────────────────────────────[Table 1] Table 1 Sensory evaluation of roasted cabbage ─────────────────────────────────── Roasting temperature Aroma Taste Color Overall (℃) ──────────────────────────────────── Control (no roasting) △ Vegetable odor △ Vegetable flavor only ◎ No change △ 150 ○ Roasted aroma ○ Roasted aroma ◎ No change ○ Somewhat somewhat 200 ◎ Roasted aroma ◎ Good roasted aroma ◎ No change ◎ Good Good balance with vegetable aroma 250 ◎ Roasted aroma ◎ Good roasted flavor ◎ No change ◎ Good Good balance with vegetable flavor 300 ◎ Roasted aroma ◎ Good roasted flavor ◎ No change ◎ Good Good balance with vegetable flavor 350 ○ Roasted aroma ○ Roasted ○ Somewhat Brown ○ Somewhat strong Somewhat hard ───────────────────────────────── ─
【００３２】表１より、焙炒キャベツは香ばしい焙炒香
と野菜の香りが複合した新規な香りとなり、クッキング
香が豊かと評価された。また焙炒キャベツは旨味が増
し、濃厚感と奥行きある味で味に幅が感じられ、新規な
味となった。対照の脱水キャベツは単にキャベツの乾燥
品の香りと味であった。また焙炒温度を変化させること
によって、焙炒香味の程度を調整することもでき、褐変
や褐変臭の少ない焙炒野菜が得られる。次に２５０℃、
３０秒焙炒した焙炒キャベツ及び対照の脱水キャベツを
用いて、生キャベツ当り同量を用いる配合で、通常の焼
きめしを調理して食して比較した。その結果、焙炒キャ
ベツを用いた焼きめしは、キャベツ風味以外にも香ばし
い香味が油分と良くなじみ、隠し味としての効果を有す
ることが指摘された。As shown in Table 1, the roasted cabbage was a new scent composed of a savory roasted scent combined with a vegetable scent, and was evaluated as rich in cooking scent. In addition, the roasted cabbage had a new taste with an increased umami and a rich and deep taste with a wide range of taste. The control dehydrated cabbage was simply the aroma and taste of the dried cabbage. Also, by changing the roasting temperature, the degree of roasted flavor can be adjusted, and roasted vegetables with less browning and browning odor can be obtained. Next, at 250 ° C,
Using a roasted cabbage that had been roasted for 30 seconds and a dehydrated cabbage as a control, a normal baked product was cooked and eaten with the same amount per fresh cabbage for comparison. As a result, it was pointed out that roasting using roasted cabbage had a savory flavor other than cabbage flavor that blended well with oil and had an effect as a hidden taste.
【００３３】実施例２ 市販の人参、又はタマネギを８ｍｍ角に細断し、各々の
１０００ｇ（水分９３％）を通常の乾燥機で５０℃で１
２時間乾燥、脱水した。これらの乾燥物の脱水を更に高
めるため、通常の乾燥機で１１０℃で２時間乾燥し、前
処理物である脱水人参、脱水タマネギを得た。この方法
により得た脱水人参、脱水タマネギ（それぞれ水分７
％）は焙炒香味はなく、変色もなく通常の乾燥野菜に近
い性状であった。本発明の前処理物として、得られた脱
水人参、脱水タマネギ又は市販の切り干しダイコンを３
０ｇずつ用いて、２５０℃で３０秒間乾燥熱風で焙炒処
理して焙炒人参、焙炒タマネギ又は焙炒ダイコン（それ
ぞれ水分２％）を得た。得られた焙炒人参、焙炒タマネ
ギ又は焙炒ダイコンを用いて香り、味、色について官能
検査を行った。パネラーは１０名で１良→３悪の３点法
で行った。評価平均点を基に、１〜１．４を◎極めて良
し、１．５〜２．０を○良、２．１〜２．４を△やや
良、２．５〜３．０を×不良として表示した。脱水人
参、脱水タマネギ又は脱水ダイコン（対照）との比較結
果を表２に示す。Example 2 Commercially available ginseng or onion was cut into 8 mm square pieces, and 1000 g of each (93% moisture) was dried at 50 ° C. for 1 hour in a usual dryer.
It was dried and dehydrated for 2 hours. In order to further enhance the dehydration of the dried product, the product was dried at 110 ° C. for 2 hours using a conventional dryer to obtain pre-processed products, ie, dehydrated ginseng and dehydrated onion. Dehydrated carrot and dehydrated onion obtained by this method
%) Had no roasted flavor, had no discoloration, and had properties similar to ordinary dried vegetables. As the pretreatment product of the present invention, the obtained dehydrated ginseng, dehydrated onion or commercially available dried radish was used.
Using 0 g each, roasting treatment was performed at 250 ° C. for 30 seconds with dry hot air to obtain roasted ginseng, roasted onion or roasted radish (moisture 2% each). Using the obtained roasted ginseng, roasted onion, or roasted radish, a sensory test was performed for aroma, taste, and color. The panelists went from 1 good to 3 bad on a 3-point scale. Based on the evaluation average points, 1 to 1.4 are extremely good, 1.5 to 2.0 are good, 2.1 to 2.4 are good, 2.5 to 3.0 are poor. Displayed as Table 2 shows the results of comparison with dehydrated carrot, dehydrated onion, or dehydrated radish (control).
【００３４】[0034]
【表２】 表 ２ 焙炒人参、焙炒タマネギ、焙炒ダイコンの官能評価 ─────────────────────────────────── 香り 味 色 総合 ─────────────────────────────────── 対照人参 （焙炒無し） △ 野菜臭 △ 野菜香味のみ ◎ 変化無し △ 焙炒人参 ◎ 焙炒香味 ◎ 野菜香味と ○ 変化微少 ◎ 良好 焙炒香との バランス良好 対照ダイコン △ 野菜臭 △ 野菜香味のみ ◎ 変化無し △ （焙炒無し） 焙炒ダイコン ◎ 焙炒香味 ◎ 野菜香味と ○ 変化やや ○ 良好 焙炒香との 褐色 バランス良好 対照タマネギ △ 野菜臭 △ 野菜香味のみ ◎ 変化無し △ （焙炒無し） 焙炒タマネギ ◎ 焙炒香味 ◎ 野菜香味と ○ 変化やや ◎ 良好 焙炒香との 黄色 バランス良好 ───────────────────────────────────[Table 2] Table 2 Sensory evaluation of roasted ginseng, roasted onion, and roasted radish ──────────────────────────────香 り Aroma, taste, color, total ─────────────────────────────────── Control ginseng (no roasting) ) △ Vegetable smell △ Vegetable flavor only ◎ No change △ Roasted ginseng ◎ Roasted flavor ◎ Vegetable flavor and ○ Small change ◎ Good Good balance with roasted flavor Control radish △ Vegetable smell △ Vegetable flavor only ◎ No change △ (Roast Roasted radish ◎ Roasted flavor ◎ Vegetable flavor and ○ Change slightly ○ Good Brown with roasted aroma Good balance Control onion △ Vegetable smell △ Vegetable flavor only ◎ No change △ (No roasted) Roasted onion ◎ Roasted Fried flavor ◎ Vegetable flavor and ○ Slight change ◎ Good Yellow balance with roasted flavor 良好─────────────────────────
【００３５】表２より、焙炒人参、焙炒タマネギ又は焙
炒ダイコンは香ばしい焙炒香と野菜の香りが複合した新
規な香りとなり、クッキング香が豊かと評価された。ま
た焙炒人参、焙炒タマネギ、焙炒ダイコンは旨味が増
し、濃厚感と奥行きある味で味に幅が感じられ、新規な
味となった。対照の脱水人参、脱水タマネギ又は脱水ダ
イコン単にこれらの野菜の乾燥品の香りと味であった。
実施例１と同様にして人参、タマネギにおいて焙炒品と
脱水品のそれぞれを通常の焼きめし調理を行って食して
比較すると、焙炒品はクッキング香が豊かで、味も油分
と良くなじみ、隠し味としての効果を有することが認め
られた。From Table 2, the roasted ginseng, the roasted onion or the roasted radish became a new scent combining a fragrant roasted scent with the scent of vegetables, and was evaluated as rich in cooking scent. The roasted ginseng, roasted onion, and roasted radish increased in the umami, and the flavor was deeper and deeper, giving a new taste. Controls dehydrated carrots, dehydrated onions or dehydrated radishes were simply the aroma and taste of dried vegetables.
Carrot and onion were roasted and dehydrated in the same manner as in Example 1. The roasted product was rich in cooking aroma and tasted well with oil. It was found to have an effect as a secret taste.
【００３６】実施例３ 細断したブナシメジ、細断したシイタケ、ほぐしたエノ
キタケを５０℃で１２時間乾燥、脱水し、脱水を更に高
めるため、１１０℃で２時間更に乾燥した。この方法に
より得た脱水キノコを用いて、２５０℃で３０秒間乾燥
熱風で焙炒処理して焙炒キノコを得た。焙炒キノコは脱
水キノコに比べ、焙炒香が良好で、キノコ香味と焙炒味
が付加され新規な香味の品質であった。焙炒エノキタケ
をすき焼きの具として用い、一方対照として脱水エノキ
タケを用いて比較すると、焙炒エノキタケはすき焼きの
タレと良くなじみ、焙炒香味と醤油味のバランスが良く
よれていた。Example 3 Shredded beech shrimp, shredded shiitake mushroom, and loose enokitake were dried and dehydrated at 50 ° C. for 12 hours, and further dried at 110 ° C. for 2 hours to further enhance dehydration. Using the dehydrated mushrooms obtained by this method, roasting treatment was performed at 250 ° C. for 30 seconds with dry hot air to obtain roasted mushrooms. The roasted mushrooms had better roasted aroma than the dehydrated mushrooms, and had a new flavor quality with added mushroom flavor and roasted flavor. When roasted enokitake was used as a tool for sukiyaki, while dehydrated enokitake was used as a control, the roasted enokitake was well blended with the sukiyaki sauce, and the balance between roasted flavor and soy sauce flavor was good.
【００３７】実施例４ （１）細断したキャベツを５０℃で１２時間乾燥、脱水
し、脱水を更に高めるため、１１０℃で２時間更に乾燥
した。この方法により得た脱水キャベツを用いて、１５
０℃、２００℃、２５０℃で３０秒間乾燥熱風で焙炒処
理して焙炒キャベツを得た。脱水キャベツ、焙炒キャベ
ツを水に懸濁し、２％懸濁物を調製し、それぞれの懸濁
物を希硫酸でｐＨ２又はクエン酸でｐＨ３に調整した
後、１２１℃で４時間の湿式加圧下での加熱処理を行
い、加熱処理物を得た。加熱処理物を冷却した後、ろ紙
ろ過によりろ液を調製し、ろ液中のシクロペンテノン生
成量を、ＨＰＬＣにより、後記参考例１−（２）記載の
シクロペンテノンのα型結晶を標準物質とした積分値の
検量線から算出した。ＨＰＬＣの条件を示す。 カラム：カプセル（ＣＡＰＣＥＬＬ）Ｃ１８ ３００
Ｓ−５μｍ（京都クロマト社製） 溶出液：精製水 流速：１ｍｌ／ｍｉｎ 検出：吸光度２１５ｎｍ その結果を表３に示す。下記表３に示すように脱水キャ
ベツ、焙炒キャベツの加熱処理物中にシクロペンテノン
が生成した。Example 4 (1) Shredded cabbage was dried and dewatered at 50 ° C. for 12 hours, and further dried at 110 ° C. for 2 hours to further enhance dehydration. Using the dehydrated cabbage obtained by this method, 15
Roasting treatment was performed at 0 ° C, 200 ° C, and 250 ° C for 30 seconds with dry hot air to obtain roasted cabbage. Dehydrated cabbage and roasted cabbage are suspended in water to prepare a 2% suspension, and each suspension is adjusted to pH 2 with dilute sulfuric acid or pH 3 with citric acid, and then wet-pressed at 121 ° C. for 4 hours. And a heat-treated product was obtained. After cooling the heat-treated product, a filtrate was prepared by filter paper filtration, and the amount of cyclopentenone produced in the filtrate was determined by HPLC using the α-type crystal of cyclopentenone described in Reference Example 1- (2) below as a standard. It was calculated from the calibration curve of the integral value as a substance. The conditions of HPLC are shown. Column: Capsule (CAPCELL) C18 300
S-5 μm (manufactured by Kyoto Chromato) Eluent: purified water Flow rate: 1 ml / min Detection: absorbance: 215 nm The results are shown in Table 3. As shown in Table 3 below, cyclopentenone was produced in the heat-treated products of the dehydrated cabbage and the roasted cabbage.
【００３８】[0038]
【表３】 表 ３ ───────────────────────────── 焙炒温度 ｐＨ ろ液中 ℃ シクロペンテノン 生成量（μｇ／ｍｌ） ───────────────────────────── 対照 ２ ４８ （脱水キャベツ） ３ ３９ １５０ ２ ５８ ３ ４４ ２００ ２ ６４ ３ ４６ ２５０ ２ ７９ ３ ５０ ────────────────────────────Table 3 ───────────────────────────── Roasting temperature pH in filtrate ℃ Cyclopentenone production (μg Ｍｌ control 248 (dehydrated cabbage) 3 39 150 250 58 344 200 2 64 3 46 250 279 350
【００３９】（２）細断したキャベツを５０℃で１２時
間乾燥、脱水し、脱水キャベツを調製した。この脱水キ
ャベツを１５０℃、２００℃、２５０℃で３０秒間乾燥
熱風で焙炒処理して焙炒キャベツを得た。各焙炒キャベ
ツを水に懸濁し、２％懸濁物を調製し、クエン酸でｐＨ
３に調整後、１２１℃で４時間の湿式加圧下での加熱処
理を行い、加熱処理物を得た。加熱処理物を冷却した
後、ろ紙ろ過によりろ液を調製し、ろ液中のシクロペン
テノン生成量を、実施例４−（１）記載の方法で測定し
た。その結果を表４に示す。下記表４に示すように焙炒
キャベツの加熱処理物中にシクロペンテノンが生成し
た。(2) The shredded cabbage was dried at 50 ° C. for 12 hours and dehydrated to prepare a dehydrated cabbage. The dehydrated cabbage was roasted at 150 ° C., 200 ° C., and 250 ° C. for 30 seconds with dry hot air to obtain a roasted cabbage. Each roasted cabbage is suspended in water to prepare a 2% suspension, and the pH is adjusted with citric acid.
After the adjustment to 3, a heat treatment was performed at 121 ° C. for 4 hours under wet pressure to obtain a heat-treated product. After cooling the heat-treated product, a filtrate was prepared by filter paper filtration, and the amount of cyclopentenone produced in the filtrate was measured by the method described in Example 4- (1). Table 4 shows the results. As shown in Table 4 below, cyclopentenone was generated in the heat-treated roasted cabbage.
【００４０】[0040]
【表４】 表 ４ ─────────────────────── 焙炒温度 ろ液中 ℃ シクロペンテノン 濃度（μｇ／ｍｌ） ─────────────────────── １５０ ３３ ２００ ５５ ２５０ ６５ ───────────────────────Table 4 ─────────────────────── Roasting temperature Filtrate ℃ Cyclopentenone concentration (μg / ml) ───── ────────────────── 150 33 200 55 250 65 ───────────────────────
【００４１】（３）細断したキャベツを５０℃で１２時
間乾燥、脱水し、脱水を更に高めるため、１１０℃で２
時間更に乾燥した。この方法により得た脱水キャベツを
用いて、２００℃、２５０℃、３００℃、３５０℃で３
０秒間乾燥熱風で焙炒処理して焙炒キャベツを得た。焙
炒キャベツを水に懸濁し、２％懸濁物を調製し、クエン
酸でｐＨ３に調整後、１２１℃で４時間の湿式加圧下で
の加熱処理を行い、加熱処理物を得た。加熱処理物を冷
却した後、ろ紙ろ過によりろ液を調製し、ろ液中のシク
ロペンテノン生成量を実施例４−（１）記載の方法で測
定した。その結果を表５に示す。下記表５に示すよう
に、２５０℃の焙炒キャベツの加熱処理物中にシクロペ
ンテノンが最も多く生成していた。(3) The shredded cabbage is dried and dewatered at 50 ° C. for 12 hours.
The time was further dried. Using the dehydrated cabbage obtained by this method, 200 ° C, 250 ° C, 300 ° C, 350 ° C
Roasting treatment was performed for 0 seconds with dry hot air to obtain roasted cabbage. The roasted cabbage was suspended in water to prepare a 2% suspension, which was adjusted to pH 3 with citric acid, and then heated at 121 ° C. for 4 hours under wet pressure to obtain a heat-treated product. After cooling the heat-treated product, a filtrate was prepared by filter paper filtration, and the amount of cyclopentenone produced in the filtrate was measured by the method described in Example 4- (1). Table 5 shows the results. As shown in Table 5 below, most of cyclopentenone was produced in the heat-treated product of the roasted cabbage at 250 ° C.
【００４２】[0042]
【表５】 表 ５ ─────────────────────── 焙炒温度 ろ液中 ℃ シクロペンテノン 濃度（μｇ／ｍｌ） ─────────────────────── ２００ ６５ ２５０ １００ ３００ ６７ ３５０ ６２ ───────────────────────Table 5 ─────────────────────── Roasting temperature 炒 C in the filtrate Cyclopentenone concentration (μg / ml) ───── ２００ 200 65 250 100 300 300 67 350 62 ───────────────────────
【００４３】（４）細断したキャベツを５０℃で１２時
間乾燥、脱水し、脱水を更に高めるため、１１０℃で２
時間更に乾燥した。この方法により得た脱水キャベツを
用いて、２５０℃で１５、３０、６０、１２０、２４
０、４８０秒間乾燥熱風で焙炒処理して焙炒キャベツを
得た。焙炒キャベツを水に懸濁し、２％懸濁物を調製
し、希硫酸でｐＨ２に調整後、１２１℃で４時間の湿式
加圧下での加熱処理を行い、加熱処理物を得た。加熱処
理物を冷却した後、ろ紙ろ過によりろ液を調製し、ろ液
中のシクロペンテノン生成量を実施例４−（１）記載の
方法で測定した。その結果を表６に示す。表６に示すよ
うに焙炒時間３０秒で最も多くシクロペンテノンの生成
していた。(4) The shredded cabbage is dried and dewatered at 50 ° C. for 12 hours.
The time was further dried. 15, 30, 60, 120, 24 at 250 ° C. using the dehydrated cabbage obtained by this method.
Roasting treatment was performed for 0,480 seconds with dry hot air to obtain roasted cabbage. The roasted cabbage was suspended in water to prepare a 2% suspension, adjusted to pH 2 with dilute sulfuric acid, and then heated at 121 ° C. for 4 hours under wet pressure to obtain a heat-treated product. After cooling the heat-treated product, a filtrate was prepared by filter paper filtration, and the amount of cyclopentenone produced in the filtrate was measured by the method described in Example 4- (1). Table 6 shows the results. As shown in Table 6, cyclopentenone was produced most in the roasting time of 30 seconds.
【００４４】[0044]
【表６】 [Table 6]
【００４５】（５）細断したキャベツを５０℃で１２時
間乾燥、脱水し、脱水を更に高めるため、１１０℃で２
時間更に乾燥した。この方法により得た脱水キャベツを
用いて、２５０℃で３０秒間乾燥熱風で焙炒処理して焙
炒キャベツを得た。焙炒キャベツを水に懸濁し、２％懸
濁物を調製し、希硫酸でｐＨ１、２、３、４に調整後、
１２１℃で４時間の湿式加圧下での加熱処理を行い、加
熱処理物を得た。加熱処理物を冷却した後、ろ紙ろ過に
よりろ液を調製し、ろ液中のシクロペンテノン生成量を
実施例４−（１）記載の方法で測定した。その結果を表
７に示す。表７に示すように初発ｐＨ１での加熱処理物
中にシクロペンテノンが最も多く生成していた。(5) The shredded cabbage is dried and dewatered at 50 ° C. for 12 hours.
The time was further dried. Using the dehydrated cabbage obtained by this method, roasting treatment was performed at 250 ° C. for 30 seconds with dry hot air to obtain a roasted cabbage. The roasted cabbage is suspended in water to prepare a 2% suspension, and the pH is adjusted to 1, 2, 3, and 4 with dilute sulfuric acid.
Heat treatment was performed at 121 ° C. for 4 hours under wet pressure to obtain a heat-treated product. After cooling the heat-treated product, a filtrate was prepared by filter paper filtration, and the amount of cyclopentenone produced in the filtrate was measured by the method described in Example 4- (1). Table 7 shows the results. As shown in Table 7, the largest amount of cyclopentenone was generated in the heat-treated product at the initial pH of 1.
【００４６】[0046]
【表７】 表 ７ ────────────────────── 初発ｐＨ ろ液中 シクロペンテノン 濃度（μｇ／ｍｌ） ────────────────────── １ ２３３ ２ ８７ ３ ４７ ４ ３３ ──────────────────────Table 7 ────────────────────── Initial pH Cyclopentenone concentration in filtrate (μg / ml) ──────── {1 233 2 87 347 433}
【００４７】（６）細断した生キャベツ、細断した人
参、細断したタマネギを５０℃で１２時間乾燥、脱水
し、脱水を更に高めるため、１１０℃で２時間更に乾燥
し、脱水キャベツ、脱水人参、脱水タマネギを得た。こ
の方法により得た脱水処理物及び市販の切り干しダイコ
ンを用いて、２５０℃で３０秒間乾燥熱風で焙炒処理し
て焙炒処理物を得た。焙炒処理物を水に懸濁し、２％懸
濁物を調製し、希硫酸でｐＨ２に調整後、１２１℃で４
時間の湿式加圧下での加熱処理を行い、加熱処理物を得
た。加熱処理物を冷却した後、ろ紙ろ過によりろ液を調
製し、ろ液中のシクロペンテノン生成量を実施例４−
（１）記載の方法で測定した。その結果を表８に示す。
表８に示すように各焙炒処理物の加熱処理物中にシクロ
ペンテノンの生成が確認された。(6) The shredded raw cabbage, shredded carrot, and shredded onion are dried and dehydrated at 50 ° C. for 12 hours, and further dried at 110 ° C. for 2 hours to further enhance dehydration. Dehydrated carrot and dehydrated onion were obtained. Using the dehydrated product obtained by this method and a commercially available dried radish, roasting treatment was performed at 250 ° C. for 30 seconds with dry hot air to obtain a roasted product. The roasted product was suspended in water to prepare a 2% suspension, and the pH was adjusted to 2 with dilute sulfuric acid.
Heat treatment was performed under wet pressurization for a long time to obtain a heat-treated product. After cooling the heat-treated product, a filtrate was prepared by filter paper filtration, and the amount of cyclopentenone produced in the filtrate was determined in Example 4-
(1) Measured by the method described. Table 8 shows the results.
As shown in Table 8, generation of cyclopentenone was confirmed in the heat-treated product of each roasted product.
【００４８】[0048]
【表８】 表 ８ ─────────────────────── 焙炒処理物 ろ液中 シクロペンテノン 濃度（μｇ／ｍｌ） ─────────────────────── 焙炒人参 ６２ 焙炒ダイコン １１２ 焙炒タマネギ ７５ 焙炒キャベツ ８３ ───────────────────────[Table 8] Table 8 焙 Roasted product Cyclopentenone concentration in filtrate (μg / ml) ───── Roasted carrot 62 Roasted radish 112 Roasted onion 75 Roasted cabbage 83 ──────────────── ───────
【００４９】（７）実施例３−（６）記載の焙炒処理物
を水に懸濁し、２％懸濁物を調製し、希硫酸でｐＨ３．
８に調整後、１１５℃で２時間の湿式加圧下での加熱処
理を行い、加熱処理物を得た。加熱処理物を冷却した
後、ろ紙ろ過によりろ液を調製し、ろ液中のシクロペン
テノン生成量を実施例４−（１）記載の方法で測定し
た。その結果を表９に示す。表９に示すように各焙炒処
理物の加熱処理物中にシクロペンテノンの生成が確認さ
れた。(7) The roasted product described in Example 3- (6) was suspended in water to prepare a 2% suspension, and diluted with dilute sulfuric acid to pH 3.
After the adjustment to 8, heat treatment was performed at 115 ° C. for 2 hours under wet pressure to obtain a heat-treated product. After cooling the heat-treated product, a filtrate was prepared by filter paper filtration, and the amount of cyclopentenone produced in the filtrate was measured by the method described in Example 4- (1). Table 9 shows the results. As shown in Table 9, generation of cyclopentenone was confirmed in the heat-treated product of each roasted product.
【００５０】[0050]
【表９】 表 ９ ─────────────────────── 焙炒処理物 ろ液中 シクロペンテノン 濃度（μｇ／ｍｌ） ─────────────────────── 焙炒人参 ３５ 焙炒ダイコン １１９ 焙炒タマネギ ３５ 焙炒キャベツ ３６ ───────────────────────[Table 9] Table 9 ─────────────────────── Roasted product Cyclopentenone concentration in filtrate (μg / ml) Roasted ginseng 35 Roasted radish 119 Roasted onion 35 Roasted cabbage 36 ──────────────── ───────
【００５１】参考例１ （１）グルクロノラクトン（ナカライテスク社製）５０
０ｇを３８リットルの水に溶解し、生蒸気を吹込んで１
２５℃で５時間加熱した。冷却後減圧下濃縮し、ＮａＯ
Ｈで濃縮液をｐＨ５．０に調整した。この液を水で平衡
化したダイヤイオンＳＡ−１０Ａ（三菱化学社製）を用
いた陰イオン交換カラム（２０リットル）にチャージ
し、水で溶出してくる非吸着画分２４リットルを得た。
この画分を減圧下、２．８リットルまで濃縮し、終濃度
２ＭになるようにＮａＣｌを加え、２Ｍ ＮａＣｌ水溶
液で平衡化した合成吸着剤ＳＰ−２０７（三菱化学社
製）カラム（１５リットル）に２回に分けてチャージし
た。２Ｍ ＮａＣｌ水溶液でカラムを洗浄し、０．１Ｍ
ＮａＣｌ水溶液で溶出される画分合計７８リットルを
得た。この画分を減圧下１１リットルまで濃縮し、濃縮
液に対して上記と同様のＳＰ−２０７カラムクロマトグ
ラフィーを行い２４リットルの溶出液を得た。但し、す
べての試料を１回のクロマトグラフィーにかけ、溶出は
水で行った。溶出液を減圧下１００ｍｌまで濃縮し、Ａ
Ｃ−１１０−１０透析膜（旭化成社製）を用いた電気透
析により脱塩し、シクロペンテノンの６％溶液１００ｍ
ｌを得た。このシクロペンテノン溶液を減圧下濃縮し、
赤褐色の濃縮残渣を調製した。またこのシクロペンテノ
ン溶液を凍結乾燥し、赤褐色の凍結乾燥物を調製した。Reference Example 1 (1) Glucuronolactone (manufactured by Nacalai Tesque) 50
0 g is dissolved in 38 liters of water,
Heat at 25 ° C. for 5 hours. After cooling, the mixture was concentrated under reduced pressure.
The concentrate was adjusted to pH 5.0 with H. This solution was charged into an anion exchange column (20 liters) using Diaion SA-10A (manufactured by Mitsubishi Chemical Corporation) equilibrated with water to obtain 24 liters of a non-adsorbed fraction eluted with water.
This fraction was concentrated under reduced pressure to 2.8 liters, and NaCl was added to a final concentration of 2M, and a synthetic adsorbent SP-207 (manufactured by Mitsubishi Chemical Corporation) column (15 liters) equilibrated with a 2M aqueous solution of NaCl was used. Was charged twice. Wash the column with 2M aqueous NaCl and add 0.1M
A total of 78 liters of the fraction eluted with the aqueous NaCl solution was obtained. This fraction was concentrated to 11 liters under reduced pressure, and the concentrated solution was subjected to the same SP-207 column chromatography as above to obtain a 24 liter eluate. However, all samples were subjected to one chromatography, and elution was performed with water. The eluate was concentrated to 100 ml under reduced pressure.
The solution was desalted by electrodialysis using a C-110-10 dialysis membrane (manufactured by Asahi Kasei Corporation), and a 6% solution of cyclopentenone in 100 m
1 was obtained. This cyclopentenone solution is concentrated under reduced pressure,
A reddish brown concentrated residue was prepared. The cyclopentenone solution was lyophilized to prepare a reddish brown lyophilized product.
【００５２】（２）参考例１−（１）で得られたシクロ
ペンテノンの凍結乾燥物１２０ｇに酢酸エチルエステル
１. ５リットルを加え、６０℃に加熱し、抽出した。得
られた酢酸エチルエステル抽出液を無水硫酸マグネシウ
ムで乾燥後、減圧濃縮した。濃縮残渣を酢酸エチルエス
テル０. ５リットルに加熱溶解し、５℃に１晩放置し結
晶化させた。結晶を吸引ろ過し、減圧乾燥することによ
り、淡黄色のシクロペンテノンのα型結晶５０．９ｇを
得た。(2) To 120 g of the freeze-dried cyclopentenone obtained in Reference Example 1- (1), 1.5 liters of ethyl acetate was added, and the mixture was heated to 60 ° C. for extraction. The obtained ethyl acetate extract was dried over anhydrous magnesium sulfate and concentrated under reduced pressure. The concentrated residue was dissolved by heating in 0.5 liter of ethyl acetate and left at 5 ° C. overnight for crystallization. The crystals were suction-filtered and dried under reduced pressure to obtain 50.9 g of α-type crystals of pale yellow cyclopentenone.
【００５３】参考例２ （１）甘藷デンプンかす（固形分２７％）を乾燥物換算
で３％、５％、７％となるよう精製水に懸濁し、Ｎ−硫
酸溶液にてｐＨ２に調整した。次いで１２０℃で４時間
の湿式加圧下での加熱処理を行い、加熱処理物を得た。
加熱処理物を冷却した後、ろ紙ろ過によりろ液を調製
し、ろ液中のシクロペンテノン生成量を、実施例４−
（１）記載の方法で測定した。その結果を表１０に示
す。下記表１０に示すように各甘藷デンプンかす濃度で
の加熱処理によりシクロペンテノンが生成した。Reference Example 2 (1) Sweet potato starch scum (solid content 27%) was suspended in purified water so as to be 3%, 5% and 7% in terms of dry matter, and adjusted to pH 2 with an N-sulfuric acid solution. . Next, a heat treatment was performed at 120 ° C. for 4 hours under wet pressure to obtain a heat-treated product.
After cooling the heat-treated product, a filtrate was prepared by filtration through a filter paper, and the amount of cyclopentenone produced in the filtrate was measured in Example 4-
(1) Measured by the method described. Table 10 shows the results. As shown in Table 10 below, cyclopentenone was produced by the heat treatment at each sweet potato starch residue concentration.
【００５４】[0054]
【表１０】 表 １０ ────────────────────── 甘藷デンプンかす ろ液中 乾燥物換算 シクロペンテノン ％ 生成量（μｇ／ｍｌ） ────────────────────── ３ ９１ ５ １５５ ７ １６４ ──────────────────────[Table 10] Table 10 {Dry matter conversion of cyclopentenone in sweet potato starch cake filtrate Production amount (μg / ml)} ──────────────────── 391 5 155 7 164 ──────────────────────
【００５５】（２）甘藷デンプンかす（固形分２７％）
を乾燥物換算で５％なるよう精製水に懸濁し、Ｎ−硫酸
溶液、Ｎ−ＮａＯＨ溶液にてｐＨ１、２、３、４に調整
した。次いで１２０℃で４時間の湿式加圧下での加熱処
理を行い、加熱処理物を得た。加熱処理物を冷却した
後、ろ紙ろ過によりろ液を調製し、ろ液中のシクロペン
テノン生成量を実施例４−（１）記載の方法で測定し
た。その結果を表１１に示す。表１１に示すように、初
発ｐＨ１の加熱処理物中に最も多くシクロペンテノンが
生成していた。(2) Sweet potato starch cake (solid content 27%)
Was suspended in purified water so as to be 5% in terms of dry matter, and adjusted to pH 1, 2, 3, and 4 with an N-sulfuric acid solution and an N-NaOH solution. Next, a heat treatment was performed at 120 ° C. for 4 hours under wet pressure to obtain a heat-treated product. After cooling the heat-treated product, a filtrate was prepared by filter paper filtration, and the amount of cyclopentenone produced in the filtrate was measured by the method described in Example 4- (1). Table 11 shows the results. As shown in Table 11, the largest amount of cyclopentenone was produced in the heat-treated product having the initial pH of 1.
【００５６】[0056]
【表１１】 表 １１ ────────────────────── 初発ｐＨ ろ液中 シクロペンテノン 生成量（μｇ／ｍｌ） ────────────────────── １ ２０６ ２ １５６ ３ ４５ ４ 微量 ──────────────────────[Table 11] Table 11 {Amount of cyclopentenone produced in initial pH filtrate (μg / ml)} ─────────────── 1 206 2 156 3 454 A trace amount ──────────────────────
【００５７】（３）甘藷デンプンかす（固形分２７％）
を乾燥物換算で５％となるよう精製水に懸濁し、Ｎ−硫
酸溶液にてｐＨ２に調整した。次いで１２０℃で１、
２、４、６、８時間の湿式加圧下での加熱処理を行い、
加熱処理物を得た。加熱処理物を冷却した後、ろ紙ろ過
によりろ液を調製し、ろ液中のシクロペンテノン生成量
を実施例４−（１）記載の方法で測定した。その結果を
表１２に示す。表１２に示すようにシクロペンテノン生
成量は加熱時間に依存していた。(3) Sweet potato starch cake (solid content 27%)
Was suspended in purified water to a dry matter equivalent of 5%, and adjusted to pH 2 with an N-sulfuric acid solution. Then, at 120 ° C,
Heat treatment under wet pressure for 2, 4, 6, 8 hours,
A heat-treated product was obtained. After cooling the heat-treated product, a filtrate was prepared by filter paper filtration, and the amount of cyclopentenone produced in the filtrate was measured by the method described in Example 4- (1). Table 12 shows the results. As shown in Table 12, the amount of cyclopentenone produced depended on the heating time.
【００５８】[0058]
【表１２】 表 １２ ─────────────────────── 加熱時間 ろ液中 シクロペンテノン 生成量（μｇ／ｍｌ） ─────────────────────── １ ２７ ２ ４９ ４ １３３ ６ １５７ ８ ２１９ ───────────────────────Table 12 {Heating time Cyclopentenone production in filtrate (μg / ml)} {127 249 4 133 6 157 8 219}
【００５９】（４）甘藷デンプンかす（固形分２７％）
を乾燥物換算で５％となるよう精製水に懸濁し（懸濁液
のｐＨは４）、デンプンかす湿重量の０．１、１％とな
るようペクチナーゼ〔スクラーゼ：三共（株）社製〕を
添加し、４０℃、４時間のペクチナーゼ処理を行った
後、Ｎ−硫酸溶液にてｐＨ２に調整後、１２０℃で４時
間の湿式加圧下での加熱処理を行い、加熱処理物を得
た。加熱処理物を冷却した後、ろ紙ろ過によりろ液を調
製し、ろ液中のシクロペンテノン生成量を実施例４−
（１）記載の方法で測定した。その結果を表１３に示
す。表１３に示すようにシクロペンテノン生成量はペク
チナーゼ添加量に依存していた。(4) Sweet potato starch cake (solid content 27%)
Is suspended in purified water so as to have a dry matter equivalent of 5% (pH of the suspension is 4), and pectinase [sucrase: manufactured by Sankyo Co., Ltd.] is adjusted to 0.1 and 1% of the wet weight of starch scum. Was added, and the mixture was subjected to pectinase treatment at 40 ° C. for 4 hours, and then adjusted to pH 2 with an N-sulfuric acid solution, and then heated at 120 ° C. for 4 hours under wet pressure to obtain a heat-treated product. . After cooling the heat-treated product, a filtrate was prepared by filter paper filtration, and the amount of cyclopentenone produced in the filtrate was determined in Example 4-
(1) Measured by the method described. Table 13 shows the results. As shown in Table 13, the amount of cyclopentenone produced depended on the amount of pectinase added.
【００６０】[0060]
【表１３】 表 １３ ─────────────────────── ペクチナーゼ ろ液中 添加濃度 シクロペンテノン ％ 生成量（μｇ／ｍｌ） ─────────────────────── 無添加 １３０ ０．１ １７９ １ ２３８ ───────────────────────Table 13 {Pectinase Addition concentration in filtrate Cyclopentenone% Produced amount (μg / ml)} ─────────────────── No additive 130 0.1 179 1 238 ────────────────────── ─
【００６１】（５）甘藷デンプンかす（固形分２７％）
を固形物換算で７５０ｇを水道水に懸濁し、Ｎ−硫酸溶
液にてｐＨを２に調整し、１５リットルの懸濁液を調製
した。この懸濁液を１２０℃、４時間の湿式加圧下での
加熱処理を行い、加熱処理物約１４リットルを得た。加
熱処理物を冷却した後、ろ過を行いろ液約１１リットル
を得た。ろ液中のシクロペンテノン生成量を実施例４−
（１）記載の方法で測定した。ろ液中のシクロペンテノ
ン量は１３４ｍｇ／リットルであった。ろ液中のシクロ
ペンテノンを参考例１に記載の方法で精製、結晶化し、
シクロペンテノンのα型結晶を得た。(5) Sweet potato starch cake (solid content 27%)
Was suspended in tap water, the pH was adjusted to 2 with an N-sulfuric acid solution, and a 15-liter suspension was prepared. This suspension was subjected to a heat treatment at 120 ° C. for 4 hours under wet pressure to obtain about 14 liters of a heat-treated product. After cooling the heat-treated product, filtration was performed to obtain about 11 liters of filtrate. The amount of cyclopentenone produced in the filtrate was determined in Example 4-
(1) Measured by the method described. The amount of cyclopentenone in the filtrate was 134 mg / liter. The cyclopentenone in the filtrate was purified and crystallized by the method described in Reference Example 1,
An α-form crystal of cyclopentenone was obtained.
【００６２】[0062]
【発明の効果】以上述べたように、本発明は野菜類及び
／又はキノコ類、あるいはその前処理物を、乾燥熱風で
の焙炒工程を包含する工程で製造することにより、褐変
及び褐変臭の少なく、且つ焙炒香味の多い新規野菜類及
び／又はキノコ類、及びその製造方法を提供することが
できる。本発明の新規野菜類及び／又はキノコ類すなわ
ち焙炒野菜類及び／又は焙炒キノコ類はこれまでにない
風味を有し、そのまま食することもでき、調理・加工用
の素材とすることもできる。更にこれらの焙炒野菜類及
び／又は焙炒キノコ類を湿式加熱処理することにより、
加熱処理物中にアポトーシス誘発作用、制がん作用等の
生理機能を有するシクロペンテノンが生成し、この加熱
処理物は制がん用、アポトーシス誘発用の機能性飲食品
の素材として有用であり、本発明により、この加熱処理
物及び該加熱処理物を含有、添加及び／又は希釈してな
る制がん用、アポトーシス誘発用の機能性食品又は機能
性飲料が提供される。As described above, the present invention produces browning and browning odor by producing vegetables and / or mushrooms or a pre-treated product thereof in a step including a roasting step with dry hot air. Novel vegetables and / or mushrooms having a low roasting flavor and a high roasting flavor, and a method for producing the same. The novel vegetables and / or mushrooms of the present invention, ie, roasted vegetables and / or roasted mushrooms, have an unprecedented flavor, can be eaten as they are, and can be used as ingredients for cooking and processing. it can. Further, by roasting these roasted vegetables and / or roasted mushrooms,
Cyclopentenone, which has physiological functions such as apoptosis-inducing action and anticancer action, is generated in the heat-treated product, and this heat-treated product is useful as a material for functional foods and drinks for cancer control and apoptosis induction. According to the present invention, there is provided a heat-treated product and a functional food or drink for cancer control and for inducing apoptosis containing, added and / or diluted with the heat-treated product.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 木原 大 滋賀県大津市瀬田３丁目４番１号 寳酒造 株式会社中央研究所内 (72)発明者 加藤 郁之進 滋賀県大津市瀬田３丁目４番１号 寳酒造 株式会社中央研究所内 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Dai Kihara 3-4-1, Seta, Otsu City, Shiga Prefecture Inside Takara Shuzo Co., Ltd. (72) Inventor Ikunoyuki Kato 3-4-1, Seta, Otsu City, Shiga Prefecture No.1 Takara Shuzo Co., Ltd. Central Research Laboratory
Claims (6)
の前処理物を、乾燥熱風で焙炒する工程を含有する処理
で得られる焙炒野菜類及び／又は焙炒キノコ類。1. Roasted vegetables and / or mushrooms obtained by a treatment comprising a step of roasting vegetables and / or mushrooms or a pre-treated product thereof with dry hot air.
脱水処理物である請求項１記載の焙炒野菜類及び／又は
焙炒キノコ類。2. The roasted vegetables and / or mushrooms according to claim 1, wherein the pre-treated product is a dehydrated product of vegetables and / or mushrooms.
の前処理物を、乾燥熱風で焙炒処理する工程を含有する
ことを特徴とする焙炒野菜類及び／又は焙炒キノコ類の
製造方法。3. A method for producing roasted vegetables and / or mushrooms, comprising a step of roasting vegetables and / or mushrooms or a pretreated product thereof with dry hot air. .
脱水処理物である請求項３記載の焙炒野菜類及び／又は
焙炒キノコ類の製造方法。4. The method for producing roasted vegetables and / or mushrooms according to claim 3, wherein the pre-treated product is a dehydrated product of vegetables and / or mushrooms.
又は焙炒キノコ類を湿式加圧下の加熱で処理することに
より得られる加熱処理物。5. The roasted vegetables according to claim 1 or 2 and / or
Or a heat-treated product obtained by treating roasted mushrooms by heating under wet pressure.
及び／又は希釈してなる食品又は飲料。6. A food or beverage containing, adding and / or diluting the heat-treated product according to claim 5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP30948597A JP3585209B2 (en) | 1997-10-27 | 1997-10-27 | Roasted vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP30948597A JP3585209B2 (en) | 1997-10-27 | 1997-10-27 | Roasted vegetables |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH11127775A true JPH11127775A (en) | 1999-05-18 |
| JP3585209B2 JP3585209B2 (en) | 2004-11-04 |
Family
ID=17993562
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP30948597A Expired - Fee Related JP3585209B2 (en) | 1997-10-27 | 1997-10-27 | Roasted vegetables |
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| Country | Link |
|---|---|
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| WO2007148406A1 (en) * | 2006-06-23 | 2007-12-27 | Yukio Ishikawa | Processed vegetable food like nori tsukudani, powder thereof and method of producing the same |
| US8007852B2 (en) | 2002-11-18 | 2011-08-30 | Olam West Coast, Inc. | Method for production of frozen vegetables or fruits |
| JP2012085607A (en) * | 2010-10-22 | 2012-05-10 | Kirin Kyowa Foods Co Ltd | Cooking feeling imparting agent and method for manufacturing the same |
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|---|---|---|---|---|
| US8007852B2 (en) | 2002-11-18 | 2011-08-30 | Olam West Coast, Inc. | Method for production of frozen vegetables or fruits |
| US7438943B2 (en) | 2003-11-25 | 2008-10-21 | Conagra Foods Food Ingredients Company | Method for dehydro-roasting |
| WO2005053428A3 (en) * | 2003-11-25 | 2006-08-17 | Conagra Foods Food Ingredients | Method for dehydro-roasting |
| EP1732394A4 (en) * | 2003-11-25 | 2011-01-05 | Conagra Foods Food Ingredients Company Inc | Method for dehydro-roasting |
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| EP1732394A2 (en) * | 2003-11-25 | 2006-12-20 | ConAgra Foods Food Ingredients Company, Inc. | Method for dehydro-roasting |
| EP2617289A2 (en) * | 2003-11-25 | 2013-07-24 | ConAgra Foods Food Ingredients Company, Inc. | Method for dehydro-roasting |
| EP2617289A3 (en) * | 2003-11-25 | 2014-07-23 | ConAgra Foods Food Ingredients Company, Inc. | Method for dehydro-roasting |
| WO2007148406A1 (en) * | 2006-06-23 | 2007-12-27 | Yukio Ishikawa | Processed vegetable food like nori tsukudani, powder thereof and method of producing the same |
| JP2012085607A (en) * | 2010-10-22 | 2012-05-10 | Kirin Kyowa Foods Co Ltd | Cooking feeling imparting agent and method for manufacturing the same |
| JP2018191536A (en) * | 2017-05-12 | 2018-12-06 | カゴメ株式会社 | Brassicaceae vegetable seasoning and production method thereof |
| CN110753498A (en) * | 2017-05-12 | 2020-02-04 | 可果美株式会社 | Cruciferae vegetable seasoning and its preparation method, and food and drink containing Cruciferae vegetable, and method for enhancing body taste of food and drink containing Cruciferae vegetable |
| JP2022058675A (en) * | 2017-05-12 | 2022-04-12 | カゴメ株式会社 | Brassicaceae vegetable seasoning and method for manufacturing the same |
| US11805796B2 (en) | 2017-05-12 | 2023-11-07 | Kagome Co., Ltd. | Cruciferous vegetable seasoning and method for manufacturing same, food or beverage containing cruciferous vegetable, and method for enhancing rich taste of food or beverage containing cruciferous vegetable |
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| JP3585209B2 (en) | 2004-11-04 |
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