JP2004081014A - Mumefural-rich plum extract and production method - Google Patents

Abstract

An object of the present invention is to provide a method for easily and stably producing a fruit extract that contains high levels of mumefural, and a composition having a high-quality flavor.
SOLUTION: The memefural-rich fruit extract composition, a composition wherein the content of memefural is 0.5% by mass or more in the fruit extract, and the content of the fruit extract is 10% by mass or more in the whole composition, and A method for producing a pomegranate extract high in mumefural, wherein the production step includes a concentration step and a heating step, in which the water content is reduced in the concentration step, and then the water content is maintained in the heating step. It is characterized in that the water content in the extract to be processed is 40% by mass or less, pressure is applied during the heating step, and saccharide or citric acid is added before finishing the extract in the heating step. And a method for easily and stably producing a fruit extract composition having a high content of mumefural and a high-quality flavor.
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Description

【０００７】
その結果、まず非加熱濃縮方法により製造された高濃度梅果汁である果汁１〜３中にはムメフラールが殆ど含有されていないことが確認できた。次に、伝統的な煮詰めるという方法で製造された梅エキスであるエキス１〜７中のムメフラール含量はバラツキが大きく、既存規格値の酸度とＢｒｉｘ値（％）と相関しないことが明かになった。また、煮詰めた梅エキスの中でも殆どムメフラールが含まれていないエキスがあることも確認できた。従って、伝統の煮詰めるという方法では、安定したムメフラール含有量、特に高含有の梅エキスを製造することが困難であることが明かとなった。
【０００８】
梅エキス製造工程においてムメフラールの生成は加工温度のみではなく、水分量及び加熱時間にも深く関係することが本発明者の調査により明かとなった。つまり、図１に示したように、ムメフラールの生成反応は脱水反応であるため、エキス中の水分量は少ないほど、または加熱時間が長いほどムメフラールが生成されやすい。
【０００９】
しかし、伝統の煮詰めるという方法では開放状態で作業されているため、梅エキス中水分の減少が進行し、特にムメフラールの生成が促進される後半の時間帯には水分の減少が顕著である。このため、梅エキスの風味を保ちながら低水分量の条件でムメフラールを生成させるために加熱に時間をかけることが大変困難となる。従って、伝統の梅エキスを煮詰める製造法では、ムメフラールの生成には時間が短く、或いは適切な条件のコントロールが難しいことがムメフラールの生成が困難であり且つ含有量の不安定性の一原因と考えられる。現状としても、この伝統の煮詰める方法で製造された全ての梅エキス、或いは梅エキス含有製品中に必ずムメフラールが含まれることが言えず、また、ムメフラールが含有していても、０．５質量％以上の高含有梅エキスは殆どない。さらに、ムメフラールの含有量を安定的に製造できる方法が整備されておらず、ムメフラールは製品の規格項目として定めることができない。
【００１０】
また、ムメフラールは加熱による生成物とされているため、多くの生産者はムメフラールを増量するための、加熱温度のアップや加熱時間の延長などにより、梅エキスの全体の風味が落とされる結果となっている。つまり、伝統の煮詰める方法では梅エキス中のムメフラール高含有と上質な風味を両立させることが出来ない。
【００１１】
【発明が解決しようとする課題】本発明は、果実エキス、特に梅エキスであってムメフラールを高含有し、しかも、簡便且つ安定的な製造方法及びその上質な風味を持つ組成物を提供することをその目的とする。
【００１２】
【課題を解決するための手段】本発明では、工程を▲１▼濃縮と、▲２▼加熱２段階に分け、▲１▼の濃縮工程で梅果汁中の水分量を１０〜４０質量％の設計数値に合わせ、次に▲２▼の加熱工程でこの水分量を±１０％、好ましくは±５％に保ちながらムメフラールを高度に生成させ、しかもこの加熱時間を任意に延長することを見出した。
【００１３】
次に、ムメフラールの生成に適した条件が、水分量は１０〜４０質量％、好ましくは１０〜２５質量％であることを見出した。例えば、梅エキスに高含有量のムメフラールを生成させるためには、▲１▼の濃縮工程でエキスの水分量を２５％に調整し、次に▲２▼の加熱工程でこの水分量を保持する。
【００１４】
更に、通常の果実エキス又は果実エキス含有製品には風味の調整などの目的で、ハチミツや糖甘味料などの糖類がよく配合される。これらの配合物は何れも完成後の果実エキス、特に梅エキスの中に加えるが、エキス自体の品質と全く無関係である。本発明者は、ムメフラールの生成には糖とクエン酸の存在が必要であること、又は梅の果汁の中に糖よりもクエン酸の含有量が圧倒的に多いことなどを配慮し、加熱工程の前に予め１０％〜５０質量％の割合で糖類を加え、より多いムメフラールを生成させながら、梅エキスの風味もよりまろやかに仕上げられる方法を見出した。この糖類の事前添加法は同条件の無添加法より実に２倍ぐらいのムメフラール増量が実現できる。
【００１５】
最後に、従来技術では梅エキスを製造する加熱工程において、梅エキスの濃度が高くなり、ムメフラール生成原料であるエキス中のクエン酸と糖分子の反応する機会が制限されると考えられる。本発明者は、加圧することで分子の接触機会を増やすことが出来、通常の常圧加熱よりも加圧処理で梅エキスの風味を守りながら、ムメフラールの生成が増加されることを見出した。
【００１６】
すなわち、上述した製造方法で▲２▼の加熱工程において加圧処理を加えれば、同じ加熱温度と加熱時間の条件下でも、加圧することでより多くのムメフラールを生成させることができ、同量のムメフラールを生成させるために、低い加熱温度または短い加熱時間の加圧をすることができる。
【００１７】
そこで、本発明は、
１．ムメフラール高含有果実エキス組成物、
２．ムメフラールの含有量が果実エキス中０．５質量％以上であり、果実エキスの含有量が全組成中の１０質量％以上である、１記載の組成物、
３．ムメフラール高含有果実エキスを製造する方法であって、製造工程が濃縮工程と加熱工程の２段階を含み、濃縮工程で果実エキス原料の水分量を１０〜４０質量％に低下させ、次に加熱工程でその水分量を保持することを特徴とする、ムメフラール高含有組成物を製造する方法、
４．果実エキスを製造する方法において、加熱工程において加圧することを特徴とする、３記載の方法、
５．ムメフラール高含有果実エキスを製造する方法であって、加熱工程において、糖類又はクエン酸のいずれかを添加することを特徴とする、３記載の方法、
６．糖類又はクエン酸をその添加量が添加後の全組成中の１０％〜５０質量％となる範囲の量添加することを特徴とする５記載の方法、
７．糖類が、ハチミツ、単糖或いはオリゴ糖から選択されることを特徴とする、５又は６記載の方法、
８．クエン酸が、無水、含水或いはクエン酸塩類から選択されることを特徴とする、５又は６記載の方法、
９．１又は２記載のムメフラール高含有果実エキス組成物を含む、食品組成物、
１０．健康食品又は特定保健用食品である、９記載の食品組成物、
１１．果実エキスが、梅エキスである１又は２記載の組成物、
１２．果実エキスが、梅エキスである３〜８のいずれか記載の方法、
１３．果実エキスが、梅エキスである９又は１０記載の食品組成物、
に関する。
【００１８】
【発明の実施の形態】果実エキスの製造工程は濃縮工程と加熱工程の２段階にし、濃縮工程で低温減圧濃縮により果汁中の水分量を設計数値に合わせ、次に加熱工程でこの水分量を保ちながら加熱することにより、ムメフラールを高度に生成させ、しかもこの加熱時間を任意に設定でき、長時間とすることが出来る。
【００１９】
この濃縮工程においては、効率の向上とコントロールの便利さを考えて低温・減圧の条件下で行うことが好ましい。また、加熱工程においては、加熱温度が少なくとも８０℃が必要であり、もっと効率良くムメフラールを生成させるためには、１００℃の加熱温度が好ましい。１００℃以上の加熱は梅エキスの風味を損なう可能性があるため、可能な限り避け、短時間で行うことが望ましい。なお、１００℃で加熱される場合に、加熱時間は通常２〜２４時間が望ましい。
【００２０】
ムメフラール高含有の梅エキス組成物を製造するには、ムメフラールの有効な生成条件一つとして、加熱時のエキスまたは果汁中のＢｒｉｘ値が少なくとも６０％以上である。この時のエキスまたは果汁中の水分量が少なくとも４０質量％以下である。好ましい条件としては、加熱時のエキスまたは果汁中のＢｒｉｘ値は７０％以上である。この時の水分量は３０質量％以下である。更により好ましいの条件としては、加熱時のエキスまたは果汁中のＢｒｉｘ値は８０％以上である。この時の水分量は２０質量％以下である。いずれの製造工程においてもムメフラールを有効に生成させることできる。また、ムメフラールを０．５質量％以上と高含有するエキスを製造するためには、エキスまたは果汁中のＢｒｉｘ値が７５％以上であることが好ましく、この時の水分量は２５質量％以下であることが好ましい。
【００２１】
次に、ムメフラール高含有梅エキスを製造する工程において、加圧処理による有効性について検討した。伝統の煮詰めるという方法で梅エキスを製造する工程、特に後半においては、梅エキスの濃度が次第に高くなったため、エキス中のムメフラール生成原料である糖の加熱誘導体であるヒドロキシメチルフルフラール（ＨＭＦ）の生成または、このヒドロキシメチルフルフラール分子とクエン酸分子の合成反応が制限されると考えられる。これを克服するために通常では加熱温度を高くすることで分子の活動性を向上させ、または分子の活動環境を改善させることが出来るが、高温加熱では他の成分の変性と糖加熱代謝物の発生などにより梅エキス自体の風味もかなり悪化される。
【００２２】
更に、加圧することで分子の接触機会を増やすことができ、常圧加熱よりも加圧処理でムメフラールがより高度に生成され、伝統の煮詰めるという方法と異なって、加圧することでより多くのムメフラールを生成させることができる。また、同量のムメフラールを生成させるために、煮詰める方法または非加圧の場合より低い加熱温度または短い加熱時間での加圧を採用することができる。
【００２３】
製造工程においてムメフラールがクエン酸と糖類により生成されることから、エキスに仕上げる前に糖類又はクエン酸などを１０％〜５０質量％添加することができる。例えば、梅エキスを製造する場合に、２０質量％のハチミツを添加することで非添加の場合より約２倍量にムメフラールを増量させることができる。また、風味がハチミツ非添加品よりまろやかである。通常、梅エキスの原料となる梅果汁または梅酢の中にはクエン酸が糖類より多く含有されている。例えば、青梅の果汁はクエン酸、リンゴ酸などの酸が平均２．５〜４．５質量％を含有し、グルコース、フラクトース、スクロースなどの糖分が平均０．８〜１．２質量％しか含有されていない。つまり、青梅果汁においてクエン酸と糖が量的なバランスとして偏りとなっており、ムメフラールの生成には必ずしも良い条件とは言えない。また、通常の梅エキス又は梅エキス含有製品には風味の調整などの目的で、ハチミツや糖甘味料などがよく配合されるが、これらの配合物は何れも完成後の梅エキスの中に加え、梅エキス自体の品質と全く無関係である。
【００２４】
ハチミツは、花の種類を問わず使用でき、糖甘味料としては、果糖、葡萄糖、砂糖、麦芽糖、黒糖のような単糖或いはオリゴ糖の何れか、またはこれらの混合物を使用できる。
【００２５】
果実エキスとしては、例えば、ミカン、ナツミカン、イヨカン、ハッサク、ポンカン、オレンジ、グレープフルーツ、レモンなどの柑橘類、クランベリー、ブルーベリーなどのベリー類、梅、アンズ、アセロラ、リンゴ、カリン、ブドウ、モモ、スモモ、ナシ、グァバ、パインアップル、イチゴ、マンゴウ、パパイヤー、キウイフルーツなどの何れか、またはこれらの混合物を使用できる。
【００２６】
食品または食品添加物としては、ムメフラール高含有果実エキス組成物をそのまま、又は種々の栄養成分または機能成分を加えて、若しくは飲食品中に含有せしめることが出来る。梅エキスは、血流改善、コレステロール低下、動脈硬化予防又は改善に有用な保健用食品又は食品素材として使用できる。例えば、米粉、油脂、澱粉、乳糖、麦芽糖、植物油脂粉末、カカオ脂末、ステアリン酸などの適当な助剤を添加した後、慣用の手段を用いて、食用に適した形態、例えば、ペースト、ドリンク、ソフトカプセル、シームレスカプセル、ハードカプセル、顆粒、丸剤などに成形して食用に供してもよく、また種々の食品、例えば、ジャム、菓子、ケーキ、パン、ガム、アイスクリーム製品に添加して使用したり、牛乳、清涼飲料などの飲料に添加して使用してもよい。本発明の配合量は、当該食用組成物の種類や状態等により適宜設定される。
【００２７】
本発明により提供されるムメフラール高含有果実エキス組成物を、健康食品または特定保健用食品として、例えば、ペースト状態のまま或いは添加して、またソフトカプセル、シームレスカプセルに充填または添加して提供してもよく、また澱粉、乳糖、麦芽糖、植物油脂粉末、カカオ脂末、ステアリン酸などの適当な助剤を添加した後、顆粒状、粒状、錠状、ハードカプセルなどに成形して提供することもできる。梅エキスは、血液をサラサラして血流を改善、血中のコレステロールの上昇を抑え、動脈硬化を予防、また抗菌、疲労回復など効果を知られているため、これを補給することによって、血流改善、血中コレステロール及低下、動脈硬化予防、新陳代謝促進特などに有用である。
【００２８】
【実施例】以下に実施例を挙げて本発明を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。
【００２９】
［分析設備と分析条件］
Ｂｒｉｘ：Ｒｅｆｒａｃｔｏｍｅｔｅｒ（糖度計）ＲＸ−５０００（ＡＴＡＧＯ　ＣＯ．　ＬＴＤ．）により測定した。
液体クロマトグラフィー（ＨＰＬＣ）条件：カラム：Ｃｏｓｍｏｓｉｌ　５Ｃ１８−ＡＲ−ＩＩ；検出波長：２８０ｎｍ；流速：１．０ｍＬ／ｍｉｎ；移動相：０〜１０　ｍｉｎ　５％アセトニトリル（０．２％ギ酸）１００％、１０〜２５　ｍｉｎ　７３％アセトニトリル（０．２％ギ酸）０％→１００％、２５〜４０　ｍｉｎ　７３％アセトニトリル（０．２％ギ酸）１００％；温度：４０℃。
【００３０】
製造例１［従来技術の加熱による梅エキスの製造試験］
新鮮な青梅から擦り搾った果汁１０．０ｋｇを開放された鍋に入れ、攪拌しながら弱火で煮詰める。最初薄い黄色いの果汁は加熱により黄色→褐色→黒褐色と変化し、濃度（Ｂｒｉｘ値）も上々に上昇する。Ｂｒｉｘ値が約８０％になったことを確認し、煮詰めることを終了させ、煮詰めた梅エキスを得た。加工中に温度は始終１００℃前後にコントロールする。また、後半、Ｂｒｉｘ値の上昇に伴ない加工物が鍋にくっ付き易くなるため、加工物が焦げないように細心の注意をしながら、鍋に付いている加工物を落とす。また、煮詰める方法での安定したデータを取るため、これと同じ操作を３回行った。これらの煮詰める工程から採集された各サンプルのＢｒｉｘ値及びムメフラール含有量の測定結果を表２に示す。
【００３１】
【表２】

【００３２】
表２に示したように、梅果汁のＢｒｉｘ値が低いとムメフラールが生成されにくい。また、加熱時間が長い方がムメフラールが有効に生成された。つまり、有効にムメフラールを生成させるために、加熱時間を長くすることが重要と考えられる。しかし、開放条件下で行われる煮詰める方法においては、加熱中にエキス中の水分量が大変少なくなるため、長時間の加熱処理が物理的には無理であり、また、エキスの味、溶解性などの品質評価ポイントを考えるうえでも長時間の加熱は品質劣化の原因となる。このように煮詰める工程において、ムメフラールの有効な生成時間が確保しにくいため、ムメフラールの含有量が低く、ロット間に大きなバラツキが生じ、製品規格値の設置には難しい。
【００３３】
実施例１［濃縮・加熱による梅エキスの製造試験］
製造例と同様の新鮮な青梅から擦り搾った果汁１０．０ｋｇを濃縮器に入れ、４０℃の条件下で減圧しながらＢｒｉｘ値８０％まで濃縮を行った（濃縮工程）。その後、常圧の密閉条件で濃縮工程の水分量を±５％に保持し、攪拌しながら４時間ほど加熱した（加熱工程）。同じ操作を３回行った。各段階から採集されたサンプルのＢｒｉｘ値及びムメフラール含有量の測定結果を表３に示す。
【００３４】
【表３】

【００３５】
表３に示したように、濃縮工程において、Ｂｒｉｘ値約８０％まで低温条件で水分量を調整した後、加熱工程において時間をかけてムメフラールを生成させることが出来た。結果、通常の煮詰める加熱方法よりかなり多くのムメフラールが生成され、また、ロット間のバラツキも改善されている。
【００３６】
実施例２［加圧による梅エキスの製造試験］
実施例１で得た梅エキスをさらに滅菌瓶に入れ、密閉のままで１１０℃、１時間、水分量を±５％に保持しながら加圧・加熱処理した。結果を表３に示す。
【００３７】
表３に示したように、実施例１より短い時間で加圧処理した結果、ムメフラールの含有量がほぼ２倍に増えた。
【００３８】
実施例３［常圧加熱法、加圧加熱法及びハチミツ添加法による梅エキス中のムメフラール含有量の比較試験］
市販のＢｒｉｘ値６５％の青梅果汁をＡとＢの２同量分に分け、Ａは更にＡ１とＡ２の２同量分に分け、Ｂは２０質量％のハチミツを加えた後、Ｂ１とＢ２の２同量分に分ける。また、上述の市販Ｂｒｉｘ値６５％の青梅果汁を濃縮器でＢｒｉｘ値７５％まで濃縮した後、ＣとＤの２等量分に分け、Ａ、Ｂと同じ様にＣ１とＣ２、そして２０質量％のハチミツ添加のＤ１とＤ２を調製した。これらの試料はそれぞれ滅菌瓶に入れ、Ａ１〜Ｄ１が沸騰水浴で、Ａ２〜Ｄ２が１００℃で水分量を±５％に保持し、加圧釜で各々４時間加熱した。加熱後各試料中に含まれるムメフラール量のＨＰＬＣ測定結果は表４に、７５％果汁と６５％果汁の比較、加圧と常圧の比較、ハチミツ添加となしの比較を表５示す。なお、加熱前の各試料中にムメフラールが含有されていないことをＨＰＬＣで確認した。
【００３９】
【表４】

【００４０】
【表５】

【００４１】
表４、５に示したように、まず加熱処理の原料となる梅果汁の濃度（Ｂｒｉｘ値）は大きいほどムメフラールが生成されやすい。また、同温では常圧の加熱処理よりも加圧加熱処理の方がムメフラールを増量することが出来た。最後に、加熱処理前のハチミツ添加がムメフラールの生成を増量させた。
【００４２】
【発明の効果】本発明により、果実エキスにムメフラールを高濃度に含有し、しかも、簡便且つ安定的に製造することができ、例えば、そのような果実エキスを使用して製造した丸剤、顆粒、ソフトカプセル、シームレスカプセルは、果実エキスを摂取するための食品、健康食品、特定保健用食品として有用である。
【図面の簡単な説明】
【図１】クエン酸と糖類によるムメフラール生成のスキームを示す。[0001]
BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fruit extract, particularly a plum extract composition, containing high levels of mumefural and a method for producing the same.
[0002]
2. Description of the Related Art Ume extract is a food unique to Japan, and has long been favored for its good health. Plum extract contains many natural organic acids such as citric acid, has strong acidity, and has excellent quality, such as no deterioration and no change in taste. In addition, plum extract contains a large amount of organic acids such as citric acid and malic acid, which have been said to have a sterilizing effect, a recovery from fatigue, and a protective effect on the stomach for a long time. For this reason, in the Edo period, it was said that this plum extract had already spread so widely that it was kept at home, and it can be said to be one of the oldest health supplements. In recent years, the deterioration of social health conditions called lifestyle-related diseases has become apparent due to factors such as food culture and environmental changes. Therefore, interest in ancient healthy foods such as plum extract is increasing daily. In particular, recent studies have revealed various physiological functions of plum products, and found that a component named Mumefural in plum extract has a good effect on blood flow improvement (Koichi Matsumoto, FOOD Steyl) No. 21, p66-68, 2001; Yuji Kikuchi, FOOD Style 21, p41-47, 2001; Chuda Y. et al., J. Agric. Food Chem., 47, p828-831, 1999; Rheology Research Journal, 3, p81-88, 2000), this component is regarded as the most expected evaluation item for the quality evaluation of plum extract.
[0003]
The method of producing plum extract has been traditionally taught for a long time. The method is to grate the plum nuts, squeeze out the juice with a cloth, etc., and then boil for a long time with low heat, leaving a minimum of fluidity. The boiling time is about 2 hours for juice squeezed out from 1 kg of plum fruit. The thus-produced ume extract is a paste-like tincture extract having a high viscosity and a high concentration and having a slight sourness and a strong acidity.
[0004]
FIG. 1 shows the reaction of producing mumefural. Mumefural is considered to have been produced by heating during the manufacturing process of this plum extract. In other words, this component is not a component originally contained in plum but a substance generated when citric acid and sugar contained in plum juice, for example, fructose, glucose, sucrose, etc. are heated (Chuda Y. et al.). , J. Agric. Food Chem., 47, pp. 828-831, 1999; Nobuki Gato et al., Journal of Hemorheology, 3, p81-88, 2000). However, up to now, almost no studies have been reported on the production status of mumefural, the processing conditions and the causal relationship of this component in the production process of plum extract using mumefural as an index. In addition, since the method for measuring mumefural has not been spread yet, it has not yet been possible to confirm whether or not mumefural is contained in a commercially available ume extract. For many producers, the method of producing or detecting this memefural is unknown, and it has not been possible to know whether or not the product actually contains mumefural.
[0005]
The inventor previously obtained a pure product of mumefural by column chromatography and further established a quantitative analysis method of mumefural by liquid chromatography (HPLC). Next, the contents of mumefural in the fruits 1 to 3 as high-concentration plum juice and the extracts 1 to 7 as plum extracts were analyzed. Table 1 shows the results.
[0006]
[Table 1]

[0007]
As a result, first, it was confirmed that juices 1-3, which are high-concentration plum juices produced by the non-heating concentration method, contained little mumefural. Next, it was revealed that the contents of mumefral in extracts 1 to 7, which are plum extracts manufactured by a traditional method of boiling down, had a large variation and did not correlate with the acidity of the existing standard value and the Brix value (%). . It was also confirmed that among the boiled plum extracts, there was an extract containing almost no memefural. Therefore, it has been revealed that it is difficult to produce a plum extract having a stable content of mumefural, particularly a high content, by the traditional method of boiling down.
[0008]
Investigations by the present inventors have revealed that the production of mumefural in the ume extract production process is deeply related not only to the processing temperature but also to the water content and the heating time. That is, as shown in FIG. 1, since the reaction of producing mumefural is a dehydration reaction, mumefural is more likely to be produced as the amount of water in the extract is smaller or as the heating time is longer.
[0009]
However, in the traditional method of boiling down, since the operation is performed in an open state, the water content in the plum extract is reduced, and the water content is remarkable especially in the latter half of the time when the production of mumefural is promoted. For this reason, it is very difficult to take time for heating in order to generate mumefural under the condition of low water content while maintaining the flavor of the plum extract. Therefore, in the traditional production method of boiling down plum extract, it is considered that the production of mumefural is short, or that it is difficult to control appropriate conditions, which makes the production of mumefural difficult and one of the causes of instability of the content. . At present, it cannot be said that all plum extracts produced by this traditional cooking method or products containing plum extract always contain mumefural, and even if mumefural is contained, 0.5 mass% There is almost no high content ume extract. Further, a method for stably producing the content of mumefural has not been established, and mumefural cannot be specified as a standard item of a product.
[0010]
In addition, since mumefural is a product of heating, many producers have reduced the overall flavor of plum extract by increasing the heating temperature or extending the heating time to increase the amount of mumefural. ing. In other words, the traditional boiled-down method cannot achieve both high content of mumefural in plum extract and good flavor.
[0011]
The object of the present invention is to provide a simple and stable production method which is a fruit extract, particularly a plum extract, which contains high levels of memefural, and which has a good flavor. For that purpose.
[0012]
In the present invention, the process is divided into (1) concentration and (2) heating two stages. In the (1) concentration process, the water content of plum juice is reduced to 10 to 40% by mass. In accordance with the design values, it was found that in the heating step (2), the amount of water was maintained at ± 10%, and preferably ± 5%, to produce mumefural at a high level, and that the heating time was arbitrarily extended. .
[0013]
Next, it has been found that conditions suitable for the production of mumefural are that the water content is 10 to 40% by mass, preferably 10 to 25% by mass. For example, in order to produce a high content of mumefural in the plum extract, the water content of the extract is adjusted to 25% in the concentration step (1), and this water content is maintained in the heating step (2). .
[0014]
Furthermore, sugars such as honey and sugar sweeteners are often blended into ordinary fruit extracts or fruit extract-containing products for the purpose of adjusting the flavor. Each of these formulations is added to the finished fruit extract, especially the plum extract, but has nothing to do with the quality of the extract itself. The present inventor considers that the production of mumefural requires the presence of sugar and citric acid, or that the content of citric acid is much higher than the sugar in the plum juice, and the heating step Prior to the addition of sugars at a ratio of 10% to 50% by mass in advance, and found a method in which the flavor of the plum extract can be more rounded while generating more mumefural. This pre-addition method of saccharides can actually increase the amount of mumefural by about twice as much as the non-addition method under the same conditions.
[0015]
Lastly, in the prior art, it is considered that the concentration of the ume extract is increased in the heating step for producing the ume extract, and the opportunity for the reaction between citric acid and sugar molecules in the extract, which is a raw material for producing mumefural, is considered to be limited. The present inventor has found that by increasing the pressure, it is possible to increase the chances of contact with molecules, and to increase the production of mumefural while protecting the flavor of the ume extract by the pressure treatment rather than the normal atmospheric heating.
[0016]
In other words, if a pressure treatment is added in the heating step of (2) in the above-described production method, even under the same heating temperature and heating time, more mumefural can be produced by pressing, and the same amount of Pressurization at low heating temperatures or short heating times can be used to produce mumefural.
[0017]
Therefore, the present invention
1. Mumefural high content fruit extract composition,
2. 1. The composition according to 1, wherein the content of mumefural is 0.5% by mass or more in the fruit extract, and the content of the fruit extract is 10% by mass or more in the whole composition.
3. A method for producing a fruit extract high in mumefural, wherein the production step includes a concentration step and a heating step, in which the water content of the raw material of the fruit extract is reduced to 10 to 40% by mass in the concentration step, and then the heating step A method for producing a mumefural-rich composition, which comprises maintaining the water content in a
4. The method according to 3, wherein the method for producing a fruit extract comprises pressurizing in a heating step.
5. A method for producing a memefural-rich fruit extract, wherein in the heating step, any one of saccharides and citric acid is added,
6. 5. The method according to 5, wherein the saccharide or citric acid is added in an amount in a range of 10% to 50% by mass of the total composition after the addition,
7. The method according to 5 or 6, wherein the saccharide is selected from honey, monosaccharide or oligosaccharide.
8. The method of claim 5 or 6, wherein the citric acid is selected from anhydrous, hydrous or citrates,
9.1 A food composition comprising the mumefural-rich fruit extract composition according to 1 or 2,
10. The food composition according to 9, which is a health food or a food for specified health use,
11. The composition according to 1 or 2, wherein the fruit extract is a plum extract,
12. The method according to any one of 3 to 8, wherein the fruit extract is a plum extract,
13. The food composition according to 9 or 10, wherein the fruit extract is a plum extract,
About.
[0018]
BEST MODE FOR CARRYING OUT THE INVENTION The fruit extract is produced in two stages, a concentration step and a heating step. In the concentration step, the water content in the juice is adjusted to a designed value by low-temperature vacuum concentration. By heating while keeping it, mummefral is generated to a high degree, and the heating time can be set arbitrarily and can be extended.
[0019]
This concentration step is preferably performed under low-temperature and reduced-pressure conditions in consideration of improvement in efficiency and convenience of control. In the heating step, a heating temperature of at least 80 ° C. is required, and a heating temperature of 100 ° C. is preferable in order to generate mumefural more efficiently. Since heating at 100 ° C. or more may impair the flavor of the plum extract, it is desirable to avoid the heating as much as possible and to perform the heating in a short time. When heating at 100 ° C., the heating time is preferably 2 to 24 hours.
[0020]
In order to produce a plum extract composition having a high content of mumefural, one of the effective conditions for producing mumefural is that the Brix value in the extract or juice at the time of heating is at least 60% or more. At this time, the water content in the extract or fruit juice is at least 40% by mass or less. As a preferable condition, the Brix value in the extract or the juice at the time of heating is 70% or more. The water content at this time is 30% by mass or less. Even more preferably, the Brix value in the extract or fruit juice at the time of heating is 80% or more. At this time, the water content is 20% by mass or less. Mumefural can be effectively produced in any of the production steps. Further, in order to produce an extract containing mumefural as high as 0.5% by mass or more, the Brix value in the extract or fruit juice is preferably 75% or more, and the water content at this time is 25% by mass or less. Preferably, there is.
[0021]
Next, in the process of producing the plum extract with high content of mumefural, the effectiveness of pressure treatment was examined. In the process of producing plum extract by the traditional method of boiling down, especially in the latter half, the concentration of plum extract gradually increased, resulting in the production of hydroxymethylfurfural (HMF), a heated derivative of sugar, which is a raw material for producing mumefural in the extract. Alternatively, it is considered that the synthesis reaction between the hydroxymethylfurfural molecule and the citric acid molecule is restricted. To overcome this, increasing the heating temperature can improve the activity of the molecule or improve the activity environment of the molecule, but high-temperature heating denatures other components and reduces the metabolites of sugar-heated metabolites. Due to the occurrence, the flavor of the plum extract itself is considerably deteriorated.
[0022]
Furthermore, pressurization can increase the chances of contact of molecules, and pressurized treatment produces higher levels of mumefural than normal pressure heating.Unlike the traditional boiling method, more mumefural can be obtained by pressurizing. Can be generated. Also, in order to produce the same amount of mumefural, a boiling method or a press at a lower heating temperature or a shorter heating time than in the case of non-pressurization can be adopted.
[0023]
Mumefural is produced by citric acid and saccharides in the production process, so that saccharides or citric acid can be added in an amount of 10% to 50% by mass before finishing the extract. For example, in the case of producing a plum extract, adding 20% by mass of honey makes it possible to increase the amount of mumefural to about twice that in the case where no honey is added. In addition, the flavor is more mellow than the non-honey-added product. Usually, plum juice or plum vinegar, which is a raw material of plum extract, contains more citric acid than sugars. For example, in the juice of ome, acids such as citric acid and malic acid contain 2.5 to 4.5% by mass on average, and sugars such as glucose, fructose and sucrose contain only 0.8 to 1.2% by mass on average. It has not been. In other words, citric acid and sugar are imbalanced as a quantitative balance in ome juice, which is not necessarily a good condition for the production of mumefural. In addition, honey and sugar sweeteners are often blended into ordinary plum extract or plum extract-containing products for the purpose of adjusting flavor, etc., but all of these compounds are added to the finished plum extract. It has nothing to do with the quality of the plum extract itself.
[0024]
Honey can be used irrespective of the type of flower, and as a sugar sweetener, any one of monosaccharides or oligosaccharides such as fructose, glucose, sugar, maltose, and brown sugar, or a mixture thereof can be used.
[0025]
Examples of the fruit extract include citrus fruits such as mandarin orange, nuts orange, iyokan, hassaku, ponkan, orange, grapefruit, lemon, etc., berries such as cranberry, blueberry, plum, apricot, acerola, apple, karin, grape, peach, plum, Any of pear, guava, pineapple, strawberry, mango, papier, kiwifruit, etc., or a mixture thereof can be used.
[0026]
As foods or food additives, the fruit extract composition containing high levels of mumefural can be included as it is, or can be added to various nutritional or functional components, or can be contained in foods and drinks. The ume extract can be used as a health food or food material useful for improving blood flow, lowering cholesterol, preventing or improving arteriosclerosis. For example, rice flour, fat, starch, lactose, lactose, maltose, vegetable fat powder, cocoa butter, after adding a suitable auxiliary such as stearic acid, using conventional means, edible forms, for example, paste, It may be formed into drinks, soft capsules, seamless capsules, hard capsules, granules, pills, etc., and used for food, or used by adding to various foods such as jams, confections, cakes, breads, gums, and ice cream products. It may be added to beverages such as milk and soft drinks. The compounding amount of the present invention is appropriately set depending on the type and state of the edible composition.
[0027]
The memefral-rich fruit extract composition provided by the present invention may be provided as a health food or food for specified health use, for example, in the form of a paste or in the form of a paste, or filled or added in a soft capsule or a seamless capsule. It can also be provided by adding appropriate auxiliaries such as starch, lactose, maltose, vegetable oil and fat powder, cocoa butter powder, stearic acid and the like, and then forming into granules, granules, tablets, hard capsules and the like. Plum extract is known for its effects such as improving blood flow by smoothing blood, suppressing rise in blood cholesterol, preventing arteriosclerosis, and antibacterial and relieving fatigue. It is useful for improving blood flow, lowering blood cholesterol, preventing arteriosclerosis, and promoting metabolism.
[0028]
EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.
[0029]
[Analysis equipment and conditions]
Brix: Measured by a Refractometer (saccharimeter) RX-5000 (ATAGO CO. LTD.).
Liquid chromatography (HPLC) conditions: column: Cosmosil 5C18-AR-II; detection wavelength: 280 nm; flow rate: 1.0 mL / min; mobile phase: 0 to 10 min 5% acetonitrile (0.2% formic acid) 100%; 10-25 min 73% acetonitrile (0.2% formic acid) 0% → 100%, 25-40 min 73% acetonitrile (0.2% formic acid) 100%; temperature: 40 ° C.
[0030]
Production Example 1 [Production test of ume extract by heating in the prior art]
Put 10.0 kg of fruit juice squeezed from fresh green plums into an open pan and boil over low heat with stirring. At first, the pale yellow juice changes from yellow → brown → black brown by heating, and the concentration (Brix value) also rises. After confirming that the Brix value was about 80%, the boiling was stopped, and a boiled plum extract was obtained. During processing, the temperature is controlled around 100 ° C throughout. Also, in the latter half, as the workpiece becomes more likely to stick to the pot as the Brix value rises, the workpiece attached to the pot is dropped with great care so as not to burn the workpiece. In addition, the same operation was performed three times in order to obtain stable data by the boiling method. Table 2 shows the measurement results of the Brix value and mumefural content of each sample collected from these boiling steps.
[0031]
[Table 2]

[0032]
As shown in Table 2, when the Brix value of the plum juice is low, it is difficult to produce mumefural. In addition, the longer the heating time, the more effectively mummefral was produced. That is, it is considered important to lengthen the heating time in order to effectively generate mumefural. However, in the boiling method performed under open conditions, the amount of water in the extract during heating is very small, so that long-time heat treatment is physically impossible, and the taste, solubility, etc. of the extract Considering the quality evaluation point, long-time heating may cause quality deterioration. In the boil-down step, it is difficult to secure an effective time for producing mumefural, so that the content of mumefural is low, large variations occur between lots, and it is difficult to set product standard values.
[0033]
Example 1 [Production test of plum extract by concentration and heating]
10.0 kg of fruit juice squeezed from the same fresh ome as in the Production Example was put into a concentrator, and concentrated under reduced pressure at 40 ° C. to a Brix value of 80% (concentration step). Thereafter, the water content in the concentration step was kept at ± 5% under the closed condition of normal pressure, and the mixture was heated for about 4 hours while stirring (heating step). The same operation was performed three times. Table 3 shows the measurement results of the Brix value and mumefural content of the samples collected from each stage.
[0034]
[Table 3]

[0035]
As shown in Table 3, in the concentration step, after adjusting the water content to a Brix value of about 80% under low-temperature conditions, it was possible to generate mumefural over time in the heating step. As a result, much more mumefural is produced than in the ordinary boiling method, and the variation between lots is also improved.
[0036]
Example 2 [Production test of plum extract by pressurization]
The plum extract obtained in Example 1 was further placed in a sterile bottle, and subjected to pressure and heat treatment at 110 ° C. for 1 hour while keeping the water content at ± 5% while keeping the airtight. Table 3 shows the results.
[0037]
As shown in Table 3, as a result of performing the pressure treatment in a shorter time than in Example 1, the content of mumefural was almost doubled.
[0038]
Example 3 [Comparative test of mumefural content in plum extract by normal pressure heating method, pressurized heating method and honey addition method]
A commercially available Ome juice having a Brix value of 65% is divided into two equal parts of A and B, A is further divided into two equal parts of A1 and A2, and B is mixed with 20% by mass of honey, and then B1 and B2 are added. Divided into two equal parts. Also, after concentrating the above-mentioned commercially available Ome juice having a Brix value of 65% to a Brix value of 75% with a concentrator, it is divided into two equivalents of C and D, and C1, C2, and 20 mass % Of honey added D1 and D2 were prepared. Each of these samples was placed in a sterile bottle, A1 to D1 were kept in a boiling water bath, A2 to D2 were kept at 100 ° C. and the water content was kept at ± 5%, and each was heated in a pressure cooker for 4 hours. The results of HPLC measurement of the amount of mumefural contained in each sample after heating are shown in Table 4 in Table 5 showing a comparison between 75% juice and 65% juice, a comparison between pressurization and normal pressure, and a comparison with and without honey. In addition, it was confirmed by HPLC that mumefural was not contained in each sample before heating.
[0039]
[Table 4]

[0040]
[Table 5]

[0041]
As shown in Tables 4 and 5, first, as the concentration (Brix value) of the plum juice as a raw material of the heat treatment is higher, mumefural is more likely to be generated. At the same temperature, the amount of memefural could be increased by the heat treatment under pressure than by the heat treatment under normal pressure. Finally, the addition of honey before heat treatment increased the production of mumefural.
[0042]
Industrial Applicability According to the present invention, fruit extract contains high levels of mumefural and can be easily and stably produced. For example, pills and granules produced using such fruit extract , Soft capsules and seamless capsules are useful as foods for ingesting fruit extracts, health foods, and foods for specified health use.
[Brief description of the drawings]
FIG. 1 shows a scheme of mumefural production by citric acid and a saccharide.

[0017]
Therefore, the present invention
(1) A method for producing a fruit extract high in mumefural, wherein the production step includes two steps of a concentration step and a heating step, and in the concentration step, the water content of the fruit extract raw material is reduced to 10 to 40% by mass. A method for producing a composition containing high levels of mumefural, comprising maintaining the water content in a heating step.
(2) The method according to (2), wherein pressurizing is performed in the heating step in the method for producing a fruit extract.
(3) The method according to (1) or (2), which is a method for producing a fruit extract high in mumefural, wherein either a saccharide or citric acid is added in the heating step.
(4) The method according to (3), wherein the saccharide or citric acid is added in an amount in a range of 10% to 50% by mass of the total composition after the addition.
(5) The method according to (3) or (4), wherein the saccharide is selected from honey, monosaccharide or oligosaccharide.
(6) The method according to (3) or (4), wherein the citric acid is selected from anhydrous, water-containing, or citrate salts.
(7) The method according to any one of (1) to (6), wherein the fruit extract is a plum extract.
(8) A fruit extract composition high in mumefural produced by the production method according to any one of (1) to (7).
(9) The composition according to (8), wherein the content of mumefural is 0.5% by mass or more in the fruit extract, and the content of the fruit extract is 10% by mass or more in the whole composition.
(10) A fruit juice squeezed from a Japanese apricot is put in a concentrator, and concentrated under reduced pressure at 40 ° C. to a Brix value of 80%. Thereafter, the water content of the concentrated process is changed by 5% under normal pressure and closed conditions. A plum extract having a content of mumefural of 0.51 to 1.02% by mass through a heating step of heating for 4 to 8 hours with stirring and holding within the range.
(11) The fruit juice squeezed from the Japanese apricot is put into a concentrator and concentrated under reduced pressure at 40 ° C. to a Brix value of 80%. After that, the water content in the concentrated process is reduced by 5% under normal pressure and closed conditions. A heating step of heating for 4 to 8 hours with stirring and holding within 110 ° C., and a heating / pressurizing step of 1 hour at 110 ° C. to keep the content of mumefural at 1.degree. Plum extract with 79 to 2.00 mass%.
About.

[0001]
BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a plum extract containing high levels of mumefural and a method for producing the same.

[0017]
Therefore, the present invention has the following configuration.
1. A method for producing a high plum extract containing a large amount of mumefural by concentrating and heating ume as a raw material, wherein the production process includes two steps of a concentration step and a heating step, and in the concentration step, the water content of the ume extract raw material is 10 to 40 mass. %, Followed by maintaining the water content in the heating step, thereby producing a plum extract high in mumefural.
2. In the method for producing a plum extract high in mumefural, pressurization is performed in the heating step. The described method.
3. A method for producing a plum extract containing a high amount of mumefural, wherein one of a saccharide and a citric acid is added in a heating step. Or 2. The described method.
4. 2. The saccharide or citric acid is added in an amount of 10% to 50% by mass of the total composition after the addition. The described method.
5. 2. The saccharide is selected from honey, monosaccharide or oligosaccharide. Or 4. The described method.
6. 2. the citric acid is selected from anhydrous, hydrous or citrate salts; Or 4. The described method.
7. Concentrate the juice squeezed from Ome into a concentrator and concentrate to a Brix value of 80% while reducing the pressure at 40 ° C, then keep the water content of the concentration process within 5% fluctuation under normal pressure and closed conditions. A plum extract having a content of mumefural of 0.51 to 1.02% by mass through a heating step of heating for 4 to 8 hours with stirring.
8. The fruit juice squeezed from the Japanese apricot is put into a concentrator and concentrated under a condition of 40 ° C. under reduced pressure to a Brix value of 80%. After that, the water content in the concentration process is kept within 5% under normal pressure and closed conditions. A heating step of heating for 4 to 8 hours with stirring and further heating and pressurizing step at 110 ° C. for 1 hour while keeping the water content within 5% to reduce the content of mumefural to 1.79 to 2 Plum extract with 0.000% by mass.

[0018]
BEST MODE FOR CARRYING OUT THE INVENTION The plum extract is produced in two steps, a concentration step and a heating step. In the concentration step, the amount of water in the juice is adjusted to a designed value by low-pressure vacuum concentration. By heating while keeping it, mummefral is generated to a high degree, and the heating time can be set arbitrarily and can be extended.

[0020]
In order to produce a plum extract with a high content of mumefural, one of the effective conditions for producing mumefural is that the Brix value in the extract or fruit juice upon heating is at least 60% or more. At this time, the water content in the extract or fruit juice is at least 40% by mass or less. As a preferable condition, the Brix value in the extract or the juice at the time of heating is 70% or more. The water content at this time is 30% by mass or less. Even more preferably, the Brix value in the extract or fruit juice at the time of heating is 80% or more. At this time, the water content is 20% by mass or less. Mumefural can be effectively produced in any of the production steps. Further, in order to produce an extract containing mumefural as high as 0.5% by mass or more, the Brix value in the extract or fruit juice is preferably 75% or more, and the water content at this time is 25% by mass or less. Preferably, there is.

[0026]
As a food or a food additive, a plum extract with a high content of mumefural can be used as it is, or various nutrients or functional components can be added to the food or food. The ume extract can be used as a health food or food material useful for improving blood flow, lowering cholesterol, preventing or improving arteriosclerosis. For example, rice flour, fat, starch, lactose, lactose, maltose, vegetable fat powder, cocoa butter, after adding a suitable auxiliary such as stearic acid, using conventional means, edible forms, for example, paste, It may be formed into drinks, soft capsules, seamless capsules, hard capsules, granules, pills, etc., and used for food, or used by adding to various foods such as jams, confections, cakes, breads, gums, and ice cream products. It may be added to beverages such as milk and soft drinks. The compounding amount of the present invention is appropriately set depending on the type and state of the edible composition.

[0027]
Mumefural-rich plum extract provided by the present invention, as a health food or food for specified health use, for example, in a paste state or in addition, soft capsules, may be provided by filling or adding in seamless capsules, Also, after adding appropriate auxiliaries such as starch, lactose, maltose, vegetable oil powder, cocoa butter powder, stearic acid and the like, it can be provided in the form of granules, granules, tablets, hard capsules and the like. Plum extract is known for its effects such as improving blood flow by smoothing blood, suppressing rise in blood cholesterol, preventing arteriosclerosis, and antibacterial and relieving fatigue. It is useful for improving blood flow, lowering blood cholesterol, preventing arteriosclerosis, and promoting metabolism.

[0042]
Industrial Applicability According to the present invention, ume extract contains high levels of memefural and can be produced easily and stably. For example, pills and granules produced using such ume extract , Soft capsules and seamless capsules are useful as foods for ingesting plum extract , health foods, and foods for specified health use.

Claims (13)

Mumefural-rich fruit extract composition. The composition according to claim 1, wherein the content of mumefural is 0.5% by mass or more in the fruit extract, and the content of the fruit extract is 10% by mass or more in the whole composition. A method for producing a fruit extract high in mumefural, wherein the production step includes a concentration step and a heating step, in which the water content of the fruit extract raw material is reduced to 10 to 40% by mass in the concentration step, and then the heating step A method for producing a composition containing high levels of mumefural, characterized by maintaining the water content of the composition. The method according to claim 3, wherein in the method for producing a fruit extract, pressure is applied in the heating step. The method according to claim 3, wherein the method is for producing a fruit extract with a high content of mumefural, wherein one of saccharides and citric acid is added in the heating step. The method according to claim 5, wherein the saccharide or citric acid is added in an amount in a range of 10% to 50% by mass of the total composition after the addition. 7. The method according to claim 5, wherein the saccharide is selected from honey, monosaccharide or oligosaccharide. 7. The method according to claim 5, wherein the citric acid is selected from anhydrous, hydrous or citrates. A food composition comprising the fruit extract composition with a high content of mumefural according to claim 1 or 2. The food composition according to claim 9, which is a health food or a food for specified health use. 3. The composition according to claim 1, wherein the fruit extract is a plum extract. The method according to any one of claims 3 to 8, wherein the fruit extract is a plum extract. The food composition according to claim 9 or 10, wherein the fruit extract is a plum extract.

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