JPH0212241B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to pectin-like substances, more particularly to Cinnamomum brumanii.
burmanii Blume, hereafter simply Cinnamomum
The present invention relates to a pectin-like substance extracted from the bark and/or leaves of A. burmanii Blume (scientific name), a method for producing the same, and a food thickener made of the pectin-like substance. Cinnamomum burmannii referred to in the present invention
Blume is a type of cinnamon. The commonly known cinnamon is Chinese cinnamon (Cinnamomum
cassia Blume), Ceylon cinnamon (Cinnamomum ceylanicum Nees), and Japanese cinnamon (Cinnamomum loureirii Nees). Generally speaking, cinnamon refers to cinnamon grown in Ceylon, cinnamon grown in China is called katsuya cinnamon, and cinnamon grown in Japan is called cinnamon (``Chemistry of Spice'', No. 106).
Page, Sangyo Tosho Co., Ltd. version). Although each of these cinnamon barks has different characteristics, they are commonly used as flavoring agents in foods. However, the present inventors have discovered that the bark and/or leaf powder of Cinnamomum burmannii Blume, commonly called Java cinnamon, develops a large amount of viscous substance in the presence of water, and furthermore, such a phenomenon has been investigated. Cinnamomum burmannii Blume mentioned above
It was found that this was noticeable in Therefore, the above Cinnamomum burmannii Blume
As a result of extracting a viscous substance from the plant, analyzing it, and conducting various studies on its use in food, the analysis revealed that its properties are similar to high methoxyl pectin (hereinafter simply referred to as "pectin"), but it is not suitable for use in food. The present invention was completed based on the knowledge that the thickening effect is the most significant for its use. The gist of the present invention, which was completed based on such knowledge, is that it is soluble in water, weak acids, and alkalis, insoluble in organic solvents, has a galacturonic acid content of 20 to 10%, and an esterification degree of 80%.
~90%, PH in 0.5% aqueous solution is 6.0-6.5,
The viscosity is 1000 cp or more, and as a result of infrared absorption spectroscopy analysis, it is around 3500 to 3200 cm ^-1 , 2910 ~
Around 2890cm ^-1 , around 1740 to 1730cm ^-1 , 1620 to 1590
Around cm ^-1 , around 1450 to 1300 cm ^-1 , 1050 to 990 cm ^-1
Cinnamomum burmannii which shows strong absorption in the vicinity
The present invention relates to a pectin-like substance extracted from Blume, a method for producing the same, and a food thickener made of the pectin-like substance. The contents of the present invention will be described in detail below. The pectin-like substance of the present invention is Cinnamomum
burmannii Blume, and the absorption pattern of the infrared absorption spectrum of this pectin-like substance is shown by the solid line in FIG. The vertical axis shows the transmittance Y (%), and the horizontal axis shows the wave number (cm ^-1 ). As shown by the solid line in Figure 1, around 3500~3200cm ^-1 , 2910~
Around 2890cm ^-1 , around 1740 to 1730cm ^-1 , 1620 to 1590
Around cm ^-1 , around 1450 to 1300 cm ^-1 , 1050 to 990 cm ^-1
There is strong absorption in the vicinity of 3500 to 3200 cm ^-1
The absorption in the vicinity is wide, the absorption near 2910 to 2890 cm ^-1 and the absorption near 1740 to 1730 cm ^-1 is a slightly sharp absorption, the absorption near 1620 to 1590 cm ^-1 is a slightly broad absorption, and the absorption near 1450 to 1300 cm ^- The absorption around ¹ is a broad and somewhat flat absorption, and the absorption around 1050 to 990 cm ^-1 forms the peak of the broad absorption. The absorption pattern of the infrared absorption spectrum of the above pectin-like substance is slightly similar to that of pectin extracted and produced from citrus fruits, apples, strawberries, etc., as shown by the broken line in FIG. However, the properties measured for the pectin-like substance of the present invention and the above-mentioned pectin are different as shown in Table 1.

[Table] In Table 1, A...pectin-like substance of the present invention, B...
Generally used pectin, a... galacturonic acid amount, b... esterification degree, c... PH, d... viscosity. Of the measurement results in Table 1 above, c, d, ie, PH and viscosity, were conducted on 0.5% aqueous solutions of each of the pectin-like substances and pectin. The amount of galacturonic acid was then measured by the carbazole-sulfuric acid method.
The degree of esterification was measured by the Food Chemical Codex method. Further, the viscosity was measured using a B-type viscometer at a solution temperature of 25°C. As is clear from Table 1, pectin-like substances and pectin are significantly different in pH and viscosity, and the effectiveness of pectin-like substances as thickeners is particularly evident in viscosity. Further, even if sugar is added and dissolved in a solution of the pectin-like substance, the viscosity increases and no clear gel is formed, whereas pectin clearly forms a gel. Like this Cinnamomum burmannii Blume
Although the pectin-like substance extracted from pectin has some similarities to pectin, it is not necessarily the same substance as pectin. In addition, the above pectin-like substance is the second
As shown in the table, it has the property of being soluble in water, weak acids, and alkalis, and insoluble in organic solvents.

[Table] Next, we will discuss a specific example of the method for extracting and manufacturing the pectin-like substance mentioned above.
Grind the bark and/or leaves of Cinnamomum burmannii Blume. The means for pulverizing is not particularly limited, and may be pulverized by a commonly known pulverizer such as a stamp mill type pulverizer or a high-speed pulverizer. Water is added to the resulting powder to sufficiently swell the powder. The water referred to here is not limited to water at room temperature, and may naturally be cold water or hot water, but hot water is preferable in order to swell the powder in a short time, and the following treatment is required. The same applies to the case of . The above powder is sufficiently swollen, homogenized if necessary, and then centrifuged to collect the supernatant, and the obtained supernatant is added to acetone or ethanol to dehydrate the supernatant. , thereby precipitating the solid content in the supernatant liquid. The precipitate is then collected separately to obtain a pectin-like material. If necessary, it is swollen again with water and then homogenized to disperse the swollen precipitate into a solution, and then the solution is dried. As the drying means, drying methods generally used for drying solutions such as freeze drying and drum drying may be used.
In addition, when drying the pectin-like substance swollen and dissolved in water again, starch, dextrin, lactose, cellulose, etc. may be added and mixed before drying. The above-described method for extracting and producing a pectin-like substance is one specific example, and it goes without saying that the method is not necessarily limited to this method. Next, the use of the pectin-like substance obtained by the present invention is that when the pectin-like substance is dissolved, it exhibits high viscosity even in a small amount;
The pH is close to neutral (6.0 to 6.5), the pectin-like substance is almost tasteless and odorless, and the solution is colorless. It can be used as a thickener for many foods because it is safe from a food hygiene perspective and the pectin-like substance has high water retention properties. In this case, the pectin-like substance may be used alone as a thickener, or it may be used in combination with commonly known thickeners, such as gums such as locust bean gum, gum arabic, and guar gum. . Specific examples of the above-mentioned foods in which the pectin-like substance can be used as a thickener include curry roux, stew, soup,
Viscous seasonings such as sauces, dressings, and mayonnaise; frozen desserts such as ice cream and sherbets; and viscous confectionery such as cream and chicolate;
There are jams, marmalades, drinks, etc. Furthermore, the pectin-like substance has excellent extensibility, and therefore, it can be added to food to make the texture of the food smooth, and it can also be applied to breads such as jam and marmalade. In the case of foods that are eaten in the kitchen, quality improvement effects such as making them more spreadable can also be expected. Example 1 (1) 10 g of water was added to 500 g of crushed bark of Cinnamomum burmannii Blume (60 mesh passes), stirred, left to swell for 3 hours, and then homogenized. (2) Then centrifuge at 10,000 rpm for 5 minutes. (3) Collect the supernatant liquid in a container. (4) Approximately 9 parts of the obtained supernatant liquid is added to 18 parts of acetone with stirring to precipitate a viscous substance in the supernatant liquid. (5) Thereafter, the precipitated viscous substance mentioned above is extracted separately by centrifugation. (6) Approximately 50 g of the obtained viscous substance was added to 5 liters of water, homogenized, and then passed through a 35 mesh sieve. (7) The obtained liquid was vacuum freeze-dried to obtain about 20 g of pectin-like substance. Example 2 Use in mayonnaise (raw materials) Egg yolk 13.0 parts by weight Salad oil 70.0 Vinegar 9.0 Sugar 2.0 Salt 1.0 Spices 1.0 Water 3.0 Pectin-like substance obtained in Example 1 0.3 Pectin-like substance Add it to water in advance, swell it, stir and dissolve, then add all the ingredients except salad oil and mix thoroughly. Thereafter, salad oil was added little by little to the resulting mixture and stirred to emulsify it to obtain mayonnaise. Example 3 Use in jam (raw materials) Strawberry fruit 40.0 parts by weight Water 12.0 Sugar 60.0 Citric acid 0.2 Pectin-like substance obtained in Example 1 0.3 Put strawberry fruit and 10.0 parts by weight of water in a pot, While stirring, add the sugar and bring to a boil until the Brix temperature reaches about 70 degrees. Then, while stirring, add a pectin-like substance previously dissolved in 1.0 part by weight of water, mix well, and stop heating. Next, while stirring the resulting mixture vigorously, citric acid previously dissolved in 1.0 parts by weight of water was added to obtain strawberry jam.

[Brief explanation of drawings]

FIG. 1 shows the pectin-like substance of the present invention and citrus fruits,
1 is a drawing showing an infrared absorption spectrum of pectin extracted and produced from apples, strawberries, etc. The solid line shows the spectrum of the pectin-like substance of the present invention,
The broken line shows the spectrum of pectin extracted and produced from citrus fruits, apples, strawberries, etc. The vertical axis shows transmittance (%), and the horizontal axis shows wave number (cm ^-1 ).

Claims (1)

[Claims] 1. Soluble in water, weak acids, and alkalis, insoluble in organic solvents, has a galacturonic acid content of 20 to 10%, a degree of esterification of 80 to 90%, and has a pH of 6.0 in a 0.5% aqueous solution. ~6.5, the viscosity is more than 1000 cp, and the result of infrared absorption spectroscopy analysis is 3500 ~ 3200 cm ^-1
Nearby, near 2910 to 2890 cm ^-1 , near 1740 to 1730 cm ^-1 , near 1620 to 1590 cm ^-1 , near 1450 to 1300 cm ^-1 ,
and Cinnamomum burmani, which shows strong absorption in the vicinity of 1050 to 990 cm ^-1 .
burmanii Blume). 2 Soluble in water, weak acids, and alkalis, insoluble in organic solvents, the amount of galacturonic acid is 20-10%, the degree of esterification is 80-90%, the PH in 0.5% aqueous solution is 6.0-6.5, and the viscosity is 1000 cp. The result of infrared absorption spectroscopy analysis is 3500 to 3200 cm ^-1
Nearby, near 2910 to 2890 cm ^-1 , near 1740 to 1730 cm ^-1 , near 1620 to 1590 cm ^-1 , near 1450 to 1300 cm ^-1 ,
and Cinnamomum burmani, which shows strong absorption in the vicinity of 1050 to 990 cm ^-1 .
A food thickener consisting of a pectin-like substance extracted from A. burmanii Blume. 3 The bark and/or leaves of Cinnamomum burmanii Blume are crushed, water is added to it to swell it, the supernatant is collected by centrifugation, and the resulting supernatant is mixed with ethanol or 1. A method for producing a pectin-like substance, which comprises collecting a precipitate alone in acetone, swelling it again with water if necessary, homogenizing it, and then drying it.